Chicken with Clear Noodles

Level: Medium

Ingredients:

1. Chicken Wings – Cut each wing into three pieces, then cut each piece in half
2. Carrots – cut into chunks
3. Scallions – cut into about 3 inches each piece
4. Garlic – Cut into chunks
5. Ginger – peel skin and cut into slices
6. Clear Noodles – soak in lukewarm water then cut in half
7. Black Mushroom – soak in water then cut into slices

Sauces:

1. Cooking wine
2. Soy sauce
3. Oil
4. Water/Stock
5. Soy sauce paste (酱油膏）

Preparation:

1. Marinate the chicken with soy sauce and cooking wine.
2. Heat up wok, add oil and cook the chicken without the marinade.  Reserve the marinade.
3. Make sure all sides are golden, then remove to dish.
4. Heat up wok, add ginger, garlic and chicken.  Stir fry.
5. Add carrots and black mushroom.   Add the marinade with some water/stock.
6. Remove to a clay pot.  Add soy sauce paste.  Simmer for about 20 minutes.
7. Add clear noodles. Note that the noodles absorb the waters very quickly, so make sure you have sufficient liquid in the pot.
8. Add scallions.  Cook for a couple of minutes.  Serve.

Snow Pea Shrimp with Black Bean Sauce

Level: Easy ~ Medium

Ingredients:

1. Snow Pea
2. Shrimps – clean, peel skin, and devein
3. Carrots – clean, peel skin, and cut into slices
4. Black Fungus (黑木耳） – clean, soak in water and cut into slices
5. Celery – Clean and cut into slices
6. Garlic – minced

Sauces:

1. Black bean Sauce
2. Light Soy Sauce
3. Cooking Wine
4. Salt – a pinch
5. Water
6. Oil
7. Optional* – if you like spicy, add red peppers and may add sesame oil before leaving the wok

Preparation:

1. Sprinkle some salt on the shrimps and let them sit for a while.
2. Heat up a wok, add oil, cook the shrimps and put them on the side.
3. Heat up a wok, add oil, add ginger, stir.  And then add carrots and stir.
4. Add snow pea, celery and stir.  Add cooking wine.
5. Add black fugus and stir.
6. Add black bean sauce, soy sauce and some water.
7. Add Shrimps.  Simmer for about 5 minutes.  Serve.

Fried Bacon Shrimp

Level: Easy ~Medium

Ingredients:

1. Jumbo Shrimp – peel skin, devein and clean
2. Turkey Bacon – Cut one strip into two
3. Egg  – beat the egg until foamy
4. Potato Starch – spread on a plate

Sauces:

1. Oyster Sauce
2. Oil

Preparation:

1. Wrap the bacon around each shrimp.
2. Dip the shrimp in the egg and cover with potato starch.  Press to firm the batter.
3. In a wok, add oil and heat up.
4. Gently glide the shrimp from the side of the wok to the center.   Turn when one side is golden.
5. Dry on a sheet of paper towel.
6. Serve with oyster sauce*.

* Depending on the type of bacon you get, the one we got has very strong flavor already.   So, we didn’t bother to marinate the shrimp with salt and pepper.  Plus, oyster sauce already have sugar, salt and water, plus corn starch.   Unless you don’t use the oyster sauce, then add a pinch of salt and pepper to the shrimp.

Pork with Korean BBQ Sauce

Level: Easy

Ingredients:

1. Pork*
2. Garlic – cut into chunks

Sauces:

1. Korean BBQ Sauce (this sauce is a bit sweet)
2. Korean hot pepper paste (I think this kind of balance the BBQ sauce as it is kind of sweet.  The hot pepper paste isn’t really that spicy)
3. Sesame seeds

Preparation:

1. Combine pork and garlic in a bowl, add Korean BBQ sauce, Korean hot pepper paste and sesame seeds. Marinate for 30 minutes**.
2. If you have grill, grill the marinated pork on the grill.  If not, heat up a pan and cook the meat.
3. When serve, sprinkle some sesame seeds.

* Best to use pork slices or beef (if you like beef).   We happen not to have pork slices yesterday.

** This time is for a quick dinner. If it’s for summer BBQ, marinate the night before.

Seaweed Egg Roll*

Level: Medium

Ingredients:

1. Grounded Pork**
2. Eggs
3. Nori seaweed sheets
4. Scallions

Sauces:

1. Light soy sauce
2. Salt – a pinch
3. Black pepper – a pinch
4. Oyster sauce
5. Black sesame seeds
6. Oil

Preparation:

1. In a bowl, put in grounded pork, eggs, and chopped scallions.  Add light sauces, salt, pepper and black sesame seeds.  Mix well.
2. Heat up a non stick pan, add oil.  Pour the egg mix, spread evenly and flip until cook.
3. On a Nori sheet, carefully place the cooked product on your sheet, spread evenly.
4. Roll the seaweed roll gently to avoid breakage.  When cutting, dip the knife in water.
5. Serve with oyster sauce.

* This is our fusion between Chinese/Japanese rolls! LOL

** Make sure meat has little water in it, otherwise, when you pan-fried, it’s hard to make a perfect circle when flipping.  Or don’t put too much meat with the eggs, ratio could be 1:2.  If would like to have more eggs, ratio could be 1:3 ( meat:eggs).