Soy Sauce Chicken

  • 2 lbs of chicken parts
  • 2-inch ginger (skin peeled and lightly pounded)
  • 4 cloves garlic (lightly pounded)
  • 2 stalks scallions (cut into 2-inch lengths)
  • 2 star anise
  • 1 cinnamon stick (about 2-inch length)
  • 1 dried honey dates
  • ½ c. soy sauce
  • ¼ c. dark soy sauce
  • 1 tbsp Shaoxing wine
  • 3 dashes white pepper powder
  • 4 oz. rock sugar or white sugar
  • 4 cups water
  1. Bring ingredients, except chicken, to a boil and simmer 10 mins.
  2. Add chicken to pot. Add more water to cover chicken if needed.
  3. Bring pot back to boil, cover. Simmer 20 mins.
  4. Turn off and keep covered for 20 more mins.

Optional: add 1 lb diced daikon or turnip in step 1 to simmer.

Sauce can be reused 2-3 times for new chicken, or soy sauce eggs or tofu.

Chinese beef stew

Ingredients

  • 2 lb beef brisket or stew meat or tendon mix, trimmed of fat, cut into 1″ cubes
  • 3 lb Chinese turnips, white daikon radish, or carrots; peeled, cut into 1″ cubes
  • 3-5 cups chicken broth
  • 3.5 oz. ginger, thickly sliced
  • 5 shallots, minced
  • 2 cloves of garlic, minced
  • 3 bean curd sticks, soaked in water 2 hours and cut into 1.5″ pieces
  • 10 shiitake mushrooms, reconstituted, stemmed and sliced, with liquid reserved

Aromatics

  • 2 licorice slices 甘草片
  • 1 tsao ko cardamon (Amomum tsaoko) 草果
  • 1 dried tangerine peel
  • 1 cinnamon stick (½ of it’s fresh)
  • 1 star anise
  • 3 dashes white pepper powder
  • 2 bay leaves
  • 1/3 tsp Szechuan peppercorn

Sauce

  • 3.5 oz / 100g Chu Hou sauce
  • 5g five-spice powder
  • 2 tbsp of sugar
  • 2 tbsp light soy sauce
  • 100 ml shaoxing wine
  • 1 tbsp dark soy sauce
  1. Lightly flour the beef cubes and sear on all sides until light brown. Add to crockpot with the cubed turnip/daikon/carrot.
  2. Sauté the shallots, garlic, ginger until fragrant.
  3. Add the aromatics ingredients for a quick sauté.
  4. Add the sauce ingredients, stir in 3 cups chicken broth. Bring to a boil.
  5. Add boiling sauce to crockpot. Now add remaining boiling chicken broth to crockpot until ingredients are covered.
  6. Cook for 2 hours on high. Add the bean curd sticks. Continue cooking for 4 more hours, or until beef is tender. Let sit overnight for best flavor.

For Instant Pot: add 0.5 cup of the shiitake mushroom liquid instead of 3-5 cups broth. Pressure cook beef, mushrooms, liquid, sauce and aromatics on High for 30 minutes. Remove beef. Pressure cook radish/carrots and bean curd on High for 10 minutes. Combine everything together.

Cold noodle sauce

  • 6 tbsp soy sauce
  • 3.5 tbsp sugar
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp water
  • 1 tbsp roasted sesame seeds
  • ¼ tsp grated ginger or ginger powder
  • ½ – 1 tsp Sriracha sauce

Whisk together and toss noodles. Refrigerate until chilled.

Baked tofu

  • One box of firm tofu
  • Marinade (below)
  1. Drain tofu by setting colander on top of a bowl to collect water. Put whole block of tofu in colander, then adding a flat heavy item on top. We use a rectangle glass bowl and add 2 canned soups on top. Drain in fridge for 1 hour to all day.
  2. Cut tofu into appropriate pieces (either slabs or cubes).
  3. Marinade in glass bowl for 30 minutes, flip tofu, marinade 30 more minutes. You can marinade overnight as well.
  4. Bake at 350-400*F for 40 minutes on a wire rack. If not using a wire rack, bake on parchment paper or foil or silicon mat, turning every 10-15 minutes.
  5. Cool completely if using in salad.

Marinades

Lemon herb tofu – good for salads

  • ¼ cup lemon juice
  • 3 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 2 tsp dried herbs such as rosemary, dill, or oregano 
  • ¼ tsp black pepper
  • 2-3 garlic cloves, minced

Basic Asian – good for salads or stir fry

  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water

Tofu Lettuce Wrap

  • 14 oz. firm tofu, diced
  • 1.5 cup diced fresh shiitake mushroom or other mushroom
  • 3 cloves garlic, minced
  • 2  water chestnuts, chopped small
  • 1 head Romaine lettuce, leaves cleaned and cold
  • Sweet chili sauce for dipping

Marinade:

  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp dark soy
  • ¼ teaspoon salt or to taste
  • 2 tbsp Shaoxing wine
  • 1 tsp sugar
  • 2 tsp corn starch
  • 2 stalks scallion (finely chopped)
  • 2 dashes white pepper powder
  1. Mix the tofu, mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.
  2. Heat up wok over medium high. Add some oil. Stir fry ingredients until tofu starts to brown.
  3. Serve on lettuce with sweet chili sauce.

WW 8 pts total recipe

Beef with Cumin

  • 9oz beef cut into thin bite-sized slices
  • 1 bell pepper, cut into 1-2cm strips, then diagonally into diamond shaped slices
  • 4 tbsp cooking oil
  • 1.5 tsp finely grated ginger
  • 2 tsp finely minced garlic
  • 2 tsp ground cumin
  • 2 green onions, green parts only, finely sliced
  • 1 tsp sesame oil

For the marinade:

  • 1 tsp Shaoxing wine
  • ¼ tsp salt
  • ½ tsp light soy
  • ¾ tsp dark soy
  • 1.5 tsp corn starch
  • 1.5 tbsp water
  1. Stir sliced beef and marinade together in a bowl
  2. Add 3 tbsp cooking oil into wok, heat high. Stir fry beef briskly and separate slices. When slices have separated, but are still a bit pink, remove them from the wok and set aside.
  3. Return the wok to high flame with remaining 1 tbsp oil. Add ginger and garlic and sizzle until fragrant. Add bell peppers and stir fry until hot and fragrant.
  4. Return beef slices to wok, give everything a good stir, then add cumin. When all is fragrant and sizzling, add green onions and toss briefly. 
  5. Remove from heat, stir in sesame oil, serve.

Miso ramen/udon

Serves 2

  • ½ cup sliced dried shiitake mushrooms 
  • ¼ medium yellow onion, thinly sliced
  • ½ tbsp. peeled and finely chopped fresh ginger
  • 1 medium garlic clove, finely chopped
  • 3 cups low-sodium vegetable or chicken broth or stock
  • 1 tablespoons soy sauce
  • 1 (6-ounce) package udon noodles
  • ½ medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
  • ¼ cup white miso
  • 2 large eggs (optional)

Directions

  1. Soak dried mushrooms in 1.5c boiling water for 15m
  2. In stock pot, heat 2 tbsp. oil until shimmering. Sautee onions, garlic and ginger until tender, about 5m.
  3. Increase heat to medium-high. Add stock, soy sauce, mushrooms and strained mushroom liquid. Bring to boil, then lower to simmer 15m.
  4. Add napa cabbage, simmer 5m until tender.
  5. Add miso, stir to combine.
  6. Serve over cooked udon (or other) noodles. Add boiled egg, fishcake and seaweed.

One Giant Egg Tart

image

  • 1 pre-made pie shell
  • 4 eggs
  • ¼ c. evaporated milk
  • ½ tsp. vanilla
  • ½ c. sugar
  • 1.5 c. water
  1. Boil water and sugar. Let cool completely.
  2. Preheat oven to 425*F.
  3. Press pie shell in pie or tart tin.
  4. Beat eggs in bowl. Add evaporated milk & vanilla, beat more. Add sugar water, beat more.
  5. Pour filling into tart shell. Bake 25 minutes until mixture is set (check with toothpick).