Good recipe. Make double the dipping sauce ahead of time.
- 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
- Stir sliced beef and marinade together in a bowl
- 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.
- 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.
- 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.
- Remove from heat, stir in sesame oil, serve.
- 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)
- Soak dried mushrooms in 1.5c boiling water for 15m
- In stock pot, heat 2 tbsp. oil until shimmering. Sautee onions, garlic and ginger until tender, about 5m.
- Increase heat to medium-high. Add stock, soy sauce, mushrooms and strained mushroom liquid. Bring to boil, then lower to simmer 15m.
- Add napa cabbage, simmer 5m until tender.
- Add miso, stir to combine.
- Serve over cooked udon (or other) noodles. Add boiled egg, fishcake and seaweed.
- 1 pre-made pie shell
- 4 eggs
- ¼ c. evaporated milk
- ½ tsp. vanilla
- ½ c. sugar
- 1.5 c. water
- Boil water and sugar. Let cool completely.
- Preheat oven to 425*F.
- Press pie shell in pie or tart tin.
- Beat eggs in bowl. Add evaporated milk & vanilla, beat more. Add sugar water, beat more.
- Pour filling into tart shell. Bake 25 minutes until mixture is set (check with toothpick).
- 8 oz. glass noodle a.k.a. mung bean noodle
- 1 onion or leek, sliced thin
- 2 cups thinly chopped cabbage, brussel sprout or bean sprout
- Other thinly chopped veggies of your choice: mushroom, carrot, celery, or whatever you have that isn’t a leafy, soggy green
- Shrimp, chicken or tofu
- 2 eggs
- 4-8 minced garlic cloves
- ¼ c. water
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 2 tbsp. oyster sauce
- Soak glass noodle in very warm water for 5-10 minutes until soft. Cut into 4" bunches with scissors. Drain.
- Heat some oil over medium high heat. Add garlic until golden brown. Sautee veggies until almost done. Add shrimp/chicken/tofu and sautee until almost done.
- Make room in the center of the frying pan, add 2 beaten eggs and scramble quickly.
- Make room in the center of the frying pan, add noodles. Pour sauce on top of noodles, stir until well mixed. Stir well with ingredients for another 2-4 minutes until liquid is soaked up and noodle is tender. Serve.
OR you can sautee the veggies and meat separately, then put it in a large pot. Fry eggs, add to pot. Then sautee the noodles with the sauce. Mix into large pot. Serve.
- 1 container extra-firm tofu , cut into 24 triangles
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1/4 cups low-sodium chicken broth or vegetable broth
- Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
- Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle cornstarch evenly into baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.
New version (August 2020)
- 1 can coconut milk
- 2-4 Tbsp red or panang curry
- 1 Tbsp brown sugar
- Fish sauce
- In a wok or saute pan, bring 3/4 cup of the coconut milk to a boil and let it reduce until it’s thick and creamy, stirring frequently.
- Add the curry paste, and keep stirring for a few minutes until it gets really thick and aromatic.
- Add brown sugar, and kaffir lime leaves if using, then cook it for a minute or so.
- Add meat/seafood and toss it with the curry paste. You want to separate the pieces quite quickly so they will cook evenly.
- Once the meat is about half way cooked, add the rest of the coconut milk and stir just until the meat is fully cooked.
- Add pre-blanched veggies and take off heat. Add a splash of fish sauce.
- At this point if it looks too dry and you want something a little more saucy, you can just add a splash of water.
- In a medium saucepan, sautee 2.5 tbsp red curry paste in olive oil over medium heat until aromatic (~2 min).
- Add ½ can coconut milk and whisk into the curry paste, so the curry paste breaks up.
- Add ¼ can water (or clam juice).
- Bring to a simmer.
- Add ¼ tsp fish sauce and 2 tsp sugar.
- Add vegetables, meat or seafood once curry is simmering. Add the items that take longest to cook first, then add the quick cooking items, so as not to overcook them.
- Cook until vegetables, meat or seafood is done.
- Serve with rice.
On a recent visit to SF Chinatown, street vendors were selling Chinese tea eggs as a Chinese New Year specialty. I decided to make my own as a treat for myself since eggs are one of my favorite foods. I adapted from a few recipes I saw online and came up with my own method for the recipe.
I love eggs and eat them like candy if I can’t help myself, so I decided to up the recipe to 10 eggs and soft boil them with my tried and true method – cover eggs in room temperature water in a pot, high heat for 10 minutes, then rinse eggs under cool water.
The main variation in my recipe was inspired by my desire to multi-task. The longer you simmer the eggs, the more flavorful they get, but I wasn’t about to sit around for 2 hours watching the stove and adding more water to my simmering egg + tea leaf mixture, so I bought the tea leaf mixture to a boil and threw everything into a crock pot (slow cooker). 15 hours later, I had the best tea eggs I’d ever tasted – the yolks were infused with the flavors of the tea and spices, while the whites were perfectly marbled and pretty (my friends think it looks like a dinosaur egg in my photo).
Storing the tea eggs is important, too. I didn’t want the eggs drying out, so I put them into a large glass jar and covered them with the remaining liquid mixture. This way, as they keep in my fridge, they will derive more flavor from the liquid!
The tea eggs are delicious as a snack or in ramen and I love how they look. I’m keeping the leftover liquid for my next batch.
My latest obsession is Japanese curry. I had it at Curry House in Cupertino and looooved it so very much. Of course, new obsession means I’m going to cook it at least a dozen times until I perfect it.
Above, I made a simple ground beef and onion curry over whole wheat spaghetti. I topped it with sauteed thick slices of zucchini, my favorite gourd, which is an idea I got from a Japanese curry restaurant I went to. One of the topping options was zucchini and it tasted great with the curry! This took about 20 minutes total.
Below, I had potato and onion curry over some of my leftover char siu fried rice from a few days prior. Very simple and helped me get through my leftovers.