Pork Chow Mein

Get ready for the Chinese New Year with these great noodles - and the quick little black bean sauce makes this ridiculous.

Serves 2-4

INGREDIENTS

• 2 tablespoons black bean garlic sauce
• 2 tablespoons soy sauce
• ½ pound boneless pork (tenderloin or country style ribs work great), thinly sliced 
• ½ tablespoon of neutral oil*
• *(unflavored oils such as canola, vegetable or peanut)
• ¼ pound sugar snap peas sliced diagonally
• ½ pound shitake mushrooms
• 4 oz chow mein noodles, cooked
• green onions, chopped to garnish

 DIRECTIONS

1. Combine black bean and soy sauce, set aside
2. Heat sautéed pan on medium-high, add oil and pork and cook cooked until pork is just done, about 4 minutes ­ - remove pork mixture to a bowl
3. In same pan, heat to high and add a little more oil
4. Add peas and stir fry until crisp tender, about 3 minutes then add to pork mixture
5. Return pan to heat again, add more oil and the shitakes, cook until softened, about 5 minutes
6. Turn heat up to high, add the pork mixture and then the add soy/black bean - stir until heated through
7. Add chow mein noodles, combine well, plate and garnish with green onions
8. Serve

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Mongolian Beef

This old-school Chinese food classic just showed up in your kitchen. Have at it... 

1 lb flank or skirt steak, cut against the grain, bite sized pieces

1/3 cup corn starch

1/2 cup + 3 tablespoons soy sauce

1 teaspoon sesame oil, divided

1/2 cup water

1/2 cup brown sugar

2 tablespoons neutral oil

1/2 red onion, thinly sliced

2 red Holland peppers, sliced lengthwise then across into half moons

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 green onions, the dark stems, thinly sliced

1 teaspoon toasted sesame seeds

• Put the beef in a large bowl and add the cornstarch, 3 tablespoons of soy and 1/2 of the sesame oil - mix really well to combine, then set aside

• In another bowl put the water, remaining soy and brown sugar - stir well to mostly dissolve the sugar

• Heat a wok or skillet on medium/high heat, add 1 tablespoon oil then add 1/2 the beef

• Cook, letting it brown on both sides until almost cooked through - remove to a plate and repeat with remaining beef adding more oil if necessary

• Return the pan to the heat with a little more oil and put in the onion and peppers - stir fry a couple minutes then add the garlic & ginger - stir again about 30 seconds or until very fragrant

• Add the soy/water/brown sugar to the wok - mix and bring to a quick, then turn down slightly add put the beef back in

• Let simmer a couple minutes, stirring well to thicken, add the green onions, mix well and serve

BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

WATCH ME MAKE THIS

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asian green bean salad

Holy shit! This is an amazing summer salad, it really packs a punch of flavor. Say no, to boring salads, and make this instead. 

Serves 2

INGREDIENTS

• bag french green beans, trim off tough ends
• 2 cups ice
• 2 garlic cloves, finely diced
• 1'' fresh ginger, finely diced 
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• pinch red pepper flakes
• 4 green onions, tops and tails removed, diagonally finely sliced
• 3 tablespoons fresh cilantro, finely chopped
• handfull Frech Fried Onions

DIRECTIONS

1. Blanch in boiling water for 3 minutes, drain
2. drop beans into an ice bath – keeps the color and stops cooking, pat dry with paper towels
3. in a small bowl mix asian dressing: garlic, ginger, rice vinegar, sesame oil, soy
4. in a large bowl throw in green beans, green onions, cilantro, red pepper flakes and pour over all of the asian dressing, coat everything
5. garnish with French Fried Onions
    

WATCH ME MAKE THIS

Sambal Chicken Sandwich

Grilled chicken in summer is classic, and with the Sambal, this sandwich is a new favorite of mine.

Serves 4 appetizer or 2 hungry people

INGREDIENTS

• 2 chicken breasts, flattened 1/2'' thickness
• 1/4 cup Sambal chili sauce (keep a tablespoon for mayo mix)
• 2 garlic cloves crushed
• 3 tablespoons olive oil
• big pinch Kosher salt
• 4 slices white Sourdough bread
• 2 tablespoons butter
• 2 slices Munster cheese
• 1 tablespoon mayonaise (I use Japanese Mayonaise - Kewpie)
• 1/2 head romaine lettuce, chopped

DIRECTIONS

1. Mix Sambal, olive oil, garlic, salt and then coat flattened chicken with sauce mix
2. Cover, and marinate the chicken refridgerate for 1 hour at least, 3 hrs is great...  overnight is perfect, but whatever you can do
3. Preheat griddle or skillet to high, cook chicken presentation side first for 3-4 minutes, flip and repeat but lay the cheese on top to melt (or grill on medium, 8 minutes a side)
4. Butter bread, grill in hot skillet until golden
5. Mix 1 tablespoon Sambal with mayo
6. Build your sandwich: Bread, mayo mix, lettuce, chicken with melted cheese, bread. 

WATCH ME MAKE THIS...

CHICKEN BANH MI

Makes 2 sandwiches

Awesome, Asian sandwich, I LOVE these things! 

INGREDIENTS

• 1 Simple Grilled Chicken (click on link for recipe)
• 1/4 english cucumber, peel lengthways, just dark green skin
• 1 carrot, skin removed, peel strips lengthways
• 1 tablespoon rice vinegar
• 1/2 teaspoon white sugar
• pinch Kosher salt
• 2 small french baguettes , sliced lengthways
• 2 tablespoons butter
• 2 tablespoons Japanese Mayo
• 1/2 cup fresh cilantro, torn up leaves

Sauce:

• 1/2 stick butter
• 1/8 cup honey
• 1/8 cup sriracha hot sauce

DIRECTIONS

1. Mix carrot, cucumber, rice vinegar, sugar, salt in bowl, make this pickle 30 minutes or 1 hour in advance
2. In small saucepan, heat butter, honey and Sriracha cook 1 minute
3. Cook your chicken according to my SIMPLE GRILLED CHICKEN RECIPE (but, skip the lime/lemon step). After you have cooked one side, flip, then baste. Baste generously with sauce each time you flip, when done you should have some sticky black bits
4. Squeeze excess liquid from pickled cucumber and carrot
5. Slice chicken, butter baguettes and get layering: bread, tablespoon each of mayo & sauce, pickled veg, chicken, lots cilantro, bread.

Black Bean Shrimp & Bok Choy

I have a couple of variations of this duo, Shrimp & Bok Choy, this one calls for Chili Black Bean sauce, so you can forget tak out tonight!

Serves 4

INGREDIENTS

• 1 clove garlic, crushed
• 1 tablespoon Chili Black Bean sauce
• 1 tablespoon neutral oil (peanut, canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced for garnish

DIRECTIONS

1. Heat wok until almost smoking and add oil, and garlic (don't let it burn), cook 30 seconds
2. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.
3. Garnish with green onion.

WATCH SAM MAKE THS... 

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ASIAN CHICKEN TACOS

These spicy little tacos are silly good, and healthy too…. so what are you waiting for?

Makes about 4-6 tacos

INGREDIENTS

• 1 tablespoon peanut oil
• 1  1/2 cup broccoli coleslaw mix
• 1  1/2 cups deli roasted chicken, dark meat, shredded
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon Chili Paste (Sambal Oelek)
• pinch Kosher salt
• 1/4 cup sour cream
• 4-6 wheat tortillas

Slaw Dressing:

• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon peanut oil
• 1 tablespoon soy
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 lime, juice
• 1/2 teaspoon brown sugar

DIRECTIONS

1. In medium bowl mix all the dressing ingredients, throw in the slaw, mix again
2. Preheat smoking hot grill pan, add oil, chicken, ginger, salt, cook 2 minutes
3. Add chili paste, cook 30 seconds
4. Warm tortillas
5. Build your taco: Sour cream, slaw mix, chicken mix, eat!

WATCH SAM MAKE THIS...

Fried Rice Pancakes

Serves 4

Fried rice – fantastic. 
Fried rice pancakes – ridiculously fantastic, in a weird ‘east meets west’ sorta way.   

INGREDIENTS

• 3 tablespoons peanut oil or olive oil
• 1 teaspoon sesame oil 
• 1 cup leftover chilled fried rice
• 1 cup prepared pancake mix (I use "just add water" kind)
• Hoisin sauce for serving
• 2 green onions, chopped

DIRECTIONS

1. Re-heat rice
2. Pre-heat non-stick skillet, add some oil and ¼ cup of the rice, spread out slightly
3. To about a 4 inch circle
4. When it starts to sizzle, pour just enough pancake batter slowly over the top to cover
5. Cook a couple minutes or until just set on the bottom, then flip and cook until done
6. Serve rice side up with a little drizzle of Hoisin sauce and green onions for garnish

Glossy Asian Wings

Serves 4

These are so simple, and the longer you marinate them the better… I suggest you whip this up in the morning, throw 'em in the fridge, then they'll be tender and perfect to cook when you get home from work.

INGREDIENTS

• 2 lbs raw chicken wings

• 1 cup brown sugar

• 1 cup soy sauce

• 1 teaspoon sesame oil

• 2 green onions, white & light green parts, chopped fine

• Toasted sesame seeds

DIRECTIONS

1. Pre-heat broiler

2. In a large bowl combine brown sugar, soy sauce and sesame oil – mix well

3. Put the wings and most of the marinade (save about 1/3 for basting) in a zip lock bag and refrigerate an hour up to overnight

4. Place skin side up on backing sheet & put under broiler about 4-5" from the element and cook 10 minutes, flip and cook until done – about another 10

5. Plate wings, garnish with green onions and sesame seeds

(Shortcut version: You could make this with frozen raw wings, just coat with sauce then cook according to packaging)

Ahi Slider

Makes 2 sliders

It's a small burger with giant flavor.

Ingredients

• 2 tablespoons hoisin sauce

• 2 tablespoons Kewpie (Japanese mayo) or Miracle Whip

• 1 tablespoon Chili Paste

• 1/4 cup Jicama, cut into matchsticks

• 3 green onions, white & light green parts shredded lengthwise

• Approx 6 ounces fresh ahi - cut into 2 small fillets

• 2 King's Hawaiian Rolls

• Kosher salt

• Fresh black pepper

• 2 tablespoons olive oil

• Half an avocado, in thin slices

Directions

1. In a medium bowl combine hoisin, mayo & chili paste - mix well and set aside

2. Mix jicama and green onion - set aside

3. Pre-heat a griddle or non-stick pan or fire up the grill outside to medium

4. Lightly oil ahi, season with Kosher salt and pepper, cook or grill until 1/4 of the way done up the side, then flip and repeat – this will keep it rare in the middle

5. While it cooks, slice Hawaiian rolls, lightly oil and grill until brown on both sides

6. Build: grilled bun, hoisin mix, avocado slices, ahi, jicama slaw and top bun, enjoy!

Gochujang and Bacon Fried Rice

Serves 4

Gochujang, Korean 'red chili paste' is so good you could put it on old shoes and it would be amazing.

Ingredients

• 1/2 pound bacon, diced (not ready bacon)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1/3 cup raw or frozen peas
• 2 cups cabbage, shredded
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 1 egg
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 3 cups cooked & very cold white rice
• 2-3 tablespoons Gochujang
• 2 green onions, chopped

Directions

1. Heat a wok and cook bacon until just crispy, set aside bacon, take out most of fat but leave a couple tablespoons in the wok
2. Add peas, cabbage, peppers and cook for 2 minutes
3. Add onion, cook until onions soften, about 4 minutes
4. While it cooks, beat the egg in a small bowl & stir in the sesame oil and soy sauce, set aside
5. Add garlic and ginger to wok - cook about 1 minute until fragrant
6. Crumble the rice into the wok, break it up and cook until it's very hot throughout
7. Pour in beaten egg and mix until egg is cooked through - about a minute
8. Add bacon, Gochujang paste & stir really well to combine everything
9. Serve, garnished with green onions

Gochujang Salmon

Serves 2

Gochujang is Korean red chili paste and easily accessible at any Asian market. Think of it as Sriracha's older, wiser, more mature cousin. And this recipe goes from nothing to the table in under 15 minutes. 

Ingredients

• 2 - 6 ounce salmon fillets

• 2 tablespoons Gochujang
• 1 garlic clove, crushed
• 1 tablespoon soy
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Kosher salt
• Green onions diced, for garnish
• White rice for serving

Directions

1. Preheat broiler
2. Mix gochujang, garlic, soy, sesame oil & honey into a paste
3. Cover baking sheet with foil (it's messy), add salmon, season with Kosher salt and add a layer of the Gochujang mixture over top and sides of salmon
4. Place 5-6" away from broiler coils & cook about 7 minutes or until medium rare 
5. Garnish with green onions and serve with rice

Hoisin Beef Skewers

Makes about 2 dozen skewers

These can be made in 5 minutes and cooked in about 5. That's pretty darn good - plus you get to eat them off those cool little sticks. Put the steak in the freezer for about 15 minutes before slicing - it will make it easier.

Ingredients

• 1 pound steak, I think a New York works well
• 1/2 cup Hoisin sauce, supermarket Asian aisle
• Juice from 2 limes
• 2 cloves garlic, crushed
• bamboo skewers
• chili sauce, to taste
• green onions, thinly sliced and toasted sesame seeds for garnish

Directions

1. Mix Hoisin, lime juice and garlic well - set aside
2. Trim steak across grain into slices about 1/4 thick
3. Thread steak onto skewers
4. Add some of the sauce to the skewered meat - reserving some for dipping
5. Heat grill pan or bbq really well
6. They won't take long - no more than about 3 minutes a side
7. Mix a little chili sauce with reserved dipping sauce and serve on the side

Tomato Beef Chow Mein

Serves 6

A boyhood favorite.

Ingredients

• 2 Styrofoam cups of the pre-packaged instant ramen noodles
• 1 pound steak (you choose but I like a New York for this)
• 1 tablespoon peanut oil
• 4 ripe, medium sized tomatoes, cut into 8 wedges each
• 2 tablespoons black bean sauce, (found in the Asian aisle of most supermarkets)
• 1 tablespoon water
• Green onions (scallions, chopped fine for garnish

Directions

1. Cook noodles according to package directions--for the styrofoam type I just fill with water and microwave 2 minutes, then drain well. For the plastic bag kind--I boil them without the seasoning packet then drain well
2. Slice steak into very thin slices
3. Preheat a pan or wok on stovetop and heat really well over medium heat, then add oil
4. When the oil is smoking, and not until-- add beef and tomato and stir fry for a couple minutes until beef changes color and is cooked through
5. In a small bowl mix black bean sauce with water- -set aside
6. Add drained noodles and black bean sauce to the beef and tomato and stir the whole business until the flavor is through everything and all is heated
7. Serve

Yakitori Chicken

Japan is famous for the little shops that serve many incredibly delicious types of charcoal grilled chicken. The 'little' refers to the fact that the shops can be as small as having seats for as few as 6 or 8 people. The 'many types' refers to the many different 'parts' of the chicken they use. For our purposes, we'll stick with just thighs.

Ingredients

• 16 bamboo skewers
• 4 chicken thighs
• 5 tablespoons soy sauce
• 5 tablespoons sake
• 2 tablespoons sugar
• 4 green onions

Directions

1. Soak skewers in water for 20 minutes
2. Combine soy, sake and sugar in small pot over medium heat for 5 minutes
3. Cut each thigh into approximately 8 bite size pieces
4. Thread 2 chicken pieces onto a skewer with a piece of green onion in the middle
5. Grill chicken over medium heat until done, basting constantly while they cook until done

Black Bean Salmon

Serves 4 - 6

Only three ingredients, but it tastes like fifty. The black bean & garlic sauce is available in the Asian aisle at any supermarket. Look for the Lee Kum Kee brand.

Ingredients

• 1/3 cup apricot preserves (which is pretty much the same as jam)

• 1/2 cup black bean & garlic sauce

• 1 whole salmon filet, 1.5 - 2 pounds

• 1/4 green onions, finely chopped

• Toasted sesame seeds

DIRECTIONS

1. Heat broiler to high

2. Mix apricot and black bean in a small bowl - stir well

3. Spread evenly over top of the salmon

4. Put in oven 4-6 below broiler coils - and cook approximately 7 minutes for every inch of thickness

5. Remove to a platter or serving plates and sprinkle with green onions and sesame seeds

Citrus Soy Scallops

Serves 4

Too many people overcook scallops and it's time to stop. If you overcook yours, I'll have to come over and knock you in the head. You simply need lots of heat and little time.

Ingredients

• 1/2 cup soy sauce
• Juice of 2 limes
• Juice of 1 lemon
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon sesame oil
• 1 lb large sea scallops
• peanut oil

Directions

1. Place all ingredients except scallops in a glass or ceramic shallow bowl.
2. Mix well and add scallops.
3. Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
4. Transfer scallops to a plate and reserve marinade.
5. Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
6. Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
7. Remove from pan.
8. Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
9. Drizzle scallops with sauce.

Five Minute Stir Fry Noodles

Serves 4

Keep the main ingredient a secret until your friends or family try these. On second thought, go ahead and tell them – it'll be funnier.

Ingredients

• 2 packages instant ramen type noodles - you know, the kind you cook with boiling water or in the microwave
• 3 tablespoons teriyaki sauce
• 1 tablespoon peanut oil
• thinly sliced green onions

Directions

1. Cook noodles according to package directions, drain
2. Heat oil in large pan or wok over high heat
3. Add noodles and stir fry 30 seconds
4. Add teriyaki and mix well - remove to plate and sprinkle with green onions

Sesame Noodles

This is so good either alone or as an accompaniment. In fact, it's a perfect match for the Asian Scallops - see recipe.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or white-wine vinegar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons packed brown sugar
• 1/2 cup peanut butter - creamy is best
• 1 tablespoon sesame oil
• 1 teaspoon finely chopped fresh ginger
• 1/2 cup chicken broth
• 1 pound lo mein or linguine
• 1/4 pound snow peas, trimmed & strings discarded
• Chopped peanuts for garnish

Directions

1. Combine soy, vinegar, red pepper flakes, brown sugar, peanut butter, sesame oil, ginger, and chicken broth in a small saucepan
2. Simmer and stir until it is thick and smooth and let cool.
3. Cook snow peas in medium saucepan of boiling salted water until crisp-tender, about a 2 minutes.
4. Drain and rinse with cold water to cool; drain well.
5. Cook noodles in boiling salted water - do not overcook.
6. Drain and then rinse noodles under cold water.
7. Drain again well and transfer to a bowl.
8. Add the snow peas to the noodles and toss both in the sauce.
9. Serve at room temperature with a sprinkle of chopped peanuts.