Taiwanese Beef Noodle Soup

Ingredients

• 3 to 4 pounds of similar shank meat
• 3 tablespoons oil
• 6 to 8 green onions, divided
• 6 cloves garlic, peeled and smashed
• A 4-inch long piece of ginger, peeled and sliced thinly
• 4 star anise pods (optional)
• 1 heaping teaspoon Sichuan peppercorns (optional - try either just Sichuan Peppercorn or just ~3 dried chiles)
• 2 to 6 dried hot chiles, broken and seeded
• 1 cup Shaoxing wine, or dry sherry
• 1 cup soy sauce
• 1/4 cup Chinese black bean sauce
• 1 tablespoon sorghum syrup or dark honey (optional)
• 2 pounds Chinese wheat noodles
• 4 baby bok choy
• 1/2 cup chopped cilantro
• 1 cup chopped pickled mustard greens (optional)

Instructions

1. Submerge the shanks in water in a large soup pot. Bring this to a boil and let it roll for a couple minutes. Remove the shanks and toss the water. This process removes some of the scum that floats to the surface, and will make a cleaner tasting, clearer broth.
2. While you are waiting for this to happen, chop all your vegetables. Separate the white parts from the green parts of the green onions. Leave the white parts in large pieces, but finely chop the green parts.
3. Wipe the pot out and heat up the lard or oil over medium high heat. Sauté the white parts of the green onions, the garlic and ginger for about 1 minute. Add the star anise, Sichuan peppercorns and chiles and stir to combine. Return the shanks to the pot.
4. Pour in the Shaoxing wine, soy sauce, sorghum syrup (or honey) and bean sauce, then enough water to cover everything by about 1 inch (plus 2C chicken broth). Bring this to a simmer, cover the pot and cook gently until the shanks are tender -- about 2 hours.
5. When the shanks are tender, fish them out. While they are cooling, strain the broth. Pull the meat off the bones and cut it into largish chunks. Discard the bones and any weird, vein-y looking things. Wipe the pot again, then pour in the strained broth and add the shank meat to keep warm. Taste it for salt and add some if needed.
6. Bring a large pot of water to a boil, salt it, then add the bok choy. Boil the bok choy for about 2 minutes, then remove. Add the noodles.
7. To serve, when the noodles are done, put some in everyone's bowls. Top with broth and meat, then add some bok choy, the green parts of the chopped green onions, cilantro, and pickled mustard greens. Some people like a bit more heat, so if you have Chinese chile sauce handy, have that at the table.

From: https://honest-food.net/taiwanese-beef-noodle-soup-recipe/

CHINESE CABBAGE STIR-FRY

INGREDIENTS

• 1 tbsp cooking oil
• 2 Chinese sausages (Lap cheong), sliced, see note 2
• 1 tsp ginger, julienned
• 250 g cabbage, hand-torn into small pieces, see note 1
• 1 stalk scallions, finely chopped
• 2 tsp oyster sauce
• ½ tsp light soy sauce

INSTRUCTIONS

1. Heat up the wok until it lightly smokes. Pour in oil then add Chinese sausage and ginger.
2. When the sausage slices curl up a little, stir in cabbage and scallions.
3. When the cabbage wilts add oyster sauce and light soy sauce.
4. Stir fry for a further 20 seconds or so. Dish out and serve warm.

NOTES

1. Taiwanese flat cabbage and sweetheart cabbage are the best choices for this recipe. 
2. If you don’t have Chinese sausage to hand, use pork belly slices instead. Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch. Then stir fry the same way.

From: https://redhousespice.com/chinese-cabbage-stir-fry/

Spicy Beef Noodle Soup

(or try this)

Ingredients

• 16 cups cold water (3.8L)
• 6 slices ginger
• 3 scallions (washed and cut in half)
• 1/4 cup Shaoxing wine
• 3 lbs beef chuck (1.3 kg, cut into 1 1/2 inch chunks)
• 3 tablespoon oil
• 1 to 2 tablespoons Sichuan peppercorns
• 2 heads garlic (peeled)
• 1 large onion (cut into chunks)
• 5 star anise
• 4 bay leaves
• 1/4 cup spicy bean paste
• 1 large tomato (cut into small chunks)
• 1/2 cup light soy sauce
• 1 tablespoon sugar
• 1 large piece of dried tangerine peel
• fresh or dried wheat noodles of your choice
• Chopped scallion and cilantro (to garnish)

Instructions

1. You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
2. Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
3. Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.
4. After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.
5. Cook your noodles in a separate pot according to the package instructions, and divide among your serving bowls (you can get 8 generous servings out of your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!

Note: If you still have leftover stock and beef, you can freeze it and reheat for future meals.

From: https://thewoksoflife.com/spicy-beef-noodle-soup/

Braised Beef Noodle Soup (红烧牛肉面)

(Still work in progress)

Ingredients

• 2 small pieces Chinese (cassia) cinnamon (5 grams)
• 2 black cardamom pods (草果) (5 grams)
• ½ tablespoon fennel seeds
• 4 star anise pods
• 10 cloves
• 1 dried tangerine peel
• 6 bay leaves
• ½ tablespoon whole white peppercorns
• 4 slices licorice root (甘草片) (甘草, gan-cao, 7 grams) (sub: use more star anise)
• 2 pieces sand ginger (山奈／沙姜) (山奈／沙姜, shan-nai / sha-jiang, 6 grams) (sub: galangal or ginger)
• 10 pieces dried amomum white cardamom (白寇) (白寇, bai-kou, 3 grams)
• 3 pounds beef chuck (680g, cut into large chunks)
• 16 cups water
• 5 slices ginger
• 3 tablespoons oil
• 15 grams rock sugar
• 5 scallions (with the white and green parts separated)
• 1 whole head of garlic (cloves peeled but kept whole)
• ¼ cup Shaoxing wine
• 1 tablespoon dark soy sauce
• ¼ cup light soy sauce
• Salt  and soy sauce (to taste)
• Noodle of your choice
• Leafy greens of your choice (spinach, romaine lettuce, choy sum, and bok choy are all good)
• Handful of chopped cilantro (optional)

Instructions

1. First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That’s the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It’ll be worth it. Trust me.
2. Next, rinse off the beef under cold running water. In a soup pot, add 16 (14?) cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don’t want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
3. In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
4. Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
5. Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes (try w/lid off, or start w/less water). The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
6. After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Just remember, adding salt too early will dry out the beef.
7. Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional). And if you really can’t resist a bit of spice, add a spoonful of chili oil.

Adapted from: https://thewoksoflife.com/braised-beef-noodle-soup/

Instant Pot Chicken Pho

Servings: 7 or 8

Ingredients

• 14 oz rice noodles
• 1 Tbsp olive oil (extra virgin)
• 1 large yellow onion (halved)
• 1 2-inch piece ginger (cut into 1/4 inch slices and slightly smashed)
• 3 cardamom pods (lightly smashed)
• 1 cinnamon stick
• 1 Tbsp coriander seeds
• 3 star anise pods
• 5 cloves
• 1 fuji apple (peeled, cored and cut into 1/2 chunks)
• 1/2 cup coarsley chopped cilantro leaves
• 8 chicken thighs (bone-in, skin-on)
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 8 cups water
• 1 1/2 tsp kosher salt

Toppings

• 1 lime (cut into wedges)
• 2 jalapenos (thinly sliced)
• 1/2 red onion (thinly sliced and soaked in cold water for 10 minutes)
• Fresh herbs ((mint, cilantro, basil))
• Bean sprouts
• Sriracha sauce
• Daikon radish sprouts ((optional))

Instructions

1. Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
2. Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
3. Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
4. Select Manual and cook at high pressure for 15 minutes.
5. When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
6. Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
7. When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings

From: https://www.platingsandpairings.com/instant-pot-chicken-pho/

Toasted Sesame Asian Salad Dressing

Servings: 8

Ingredients

• 3 tbs soy sauce
• 3 tbsp sesame oil
• 1/4 rice wine vinegar
• 1/4 cup olive oil
• 1 1/2 tbsp honey
• 1 tsp. fresh grated ginger
• 1 Tbsp. toasted sesame seeds

Instructions

1. Add everything to a wide mouth jar and blend with an immersion blender. Store refrigerated. 

Taiwanese 3 Cup Chicken

Ingredients

• 1/4 cup Asian sesame oil
• One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
• 12-15 medium garlic cloves, peeled
• 1-2 fresh Thai red chilis, stemmed and halved
• 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
• 1/2 cup rice wine
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 cups fresh Thai basil leaves (from 1 large bunch)

Directions
1. Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute.

2. Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

3. Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.

From: https://www.seriouseats.com/recipes/2014/04/taiwanese-three-cup-chicken-san-bei-gi-recipe.html

KALE, QUINOA & BERRY SALAD

SERVES 8

INGREDIENTS

• 1 1/2 C vegetable stock
• 3/4C quinoa
• 1 tablespoon safflower oil
• 4 tablespoons flaked almonds
• 2 tablespoons sunflower seeds
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 4cm (1 1/2 inch) piece root ginger, peeled, coarsely grated
• 2 teaspoons maple syrup
• Freshly ground black pepper

TO FINISH: Spinach leaves, Shredded kale, raspberries, blueberries


METHOD

1. Add the vegetable stock to a saucepan and bring to the boil, add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.
2. Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce, sesame oil, syrup, and ginger. Leave to cool.
3. When cool. Add the nuts and seeds and quinoa to the spinach, kale and berries. 

Based on: http://www.houseandgarden.co.uk/recipes/salads/kale-quinoa-and-berry-salad

Ginger Lemonade

Yield:4 servings


Ingredients

• 1/3 cup sugar
• 1 tablespoon grated ginger
• 2 large strips lemon peel
• Juice of 2 lemons
• Ice, for serving

Directions

• Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.  Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.

Recipe courtesy of Melissa d'Arabian

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/ginger-lemonade-recipe.print.html?oc=linkback

Chickpea and Lentil Soup

Active Time:  15 Minutes; Total Time:  45 Minutes     Serves 4
   
INGREDIENTS

• 2 tablespoons butter
• 1 onion, chopped
• 2 ribs celery, chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cinnamon
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 cup lentils
• 6 1/2 cups water
• 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
• 1/3 cup chopped cilantro or parsley

DIRECTIONS

In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.

Variations: *Add one-and-a-half cups of diced leftover cooked lamb with the chickpeas. *Add two cups of shredded cabbage and an additional half cup of water along with the tomatoes.
*Use saffron instead of the turmeric.            

Source: Quick from Scratch - Soups and Salads (from Cooking.com)

Chili's Lettuce Wraps

Yield: 4-6

1 tablespoon oil
4 chicken breasts
3 green onions
1/4 cup minced water chestnut
1/4 cup sliced almonds
4 -6 lettuce leaves

Stir Fry Sauce

1/4 cup water
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 cup sugar
1/4 cup vinegar
1 tablespoon oil
2 teaspoons sesame seeds
1 teaspoon red pepper flakes
1 teaspoon chili oil
1/2 teaspoon minced ginger

Sesame Ginger Dipping Sauce

1/4 cup water
3/4 teaspoon cornstarch
1/3 cup sugar
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon minced ginger
1 teaspoon oil
1/2 teaspoon sesame seed
1/4 teaspoon minced garlic
1 dash red pepper flakes
1 dash parsley

Peanut Dipping Sauce

1/2 cup peanut butter
1/3 cup water
2 tablespoons vinegar
1/2 teaspoon minced ginger
1/8 teaspoon crushed red pepper flakes
1/4 cup sugar
1/4 teaspoon minced garlic
1/2 teaspoon chili oil
1/2 teaspoon oil
1 tablespoon brown sugar

Directions: 

Stir fry sauce: combine water and cornstarch and stir until cornstarch is dissolved.
Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.
Bring to boil, then reduce heat and simmer till thick.

Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut dipping sauce: combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

1. Heat 1 Tbsp of oil in a large skillet over medium heat.
2. Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.
3. Keep the pan hot.
4. Put chicken back in the same pan over medium/high heat, and add water chestnuts.
5. Heat for 1 minute.
6. Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.
7. The sauce should be bubbly.
8. Add the sliced green onions and stir.
9. The chicken is done.
10. Spoon on to lettuce"cups".
11. Serve with the dipping sauces on the side.

Read more at: http://www.food.com/recipe/chilis-lettuce-wraps-15870?oc=linkback

Chinese Lion's Head Soup

Prep Time: 15 Minutes     Ready In: 35 Minutes Servings: 4

Ingredients:

• 1 pound ground pork
• 1 egg
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger root
• 1 teaspoon salt
• 2 green onions, chopped and divided
• 1 tablespoon vegetable oil
• 1 head napa cabbage, cored and cut into chunks
• 2 cups low-sodium chicken broth
• 2 cups water, or as needed
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Directions:

1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

From: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=135367&origin=detail&servings=4&metric=false

Clear (non spicey) Beef Noodle Soup

Serves 4

Stock Ingredients (8 servings)

4 litres (8.4 pt) water
1 large beef bone
1/2 large onion
1/2 large carrot
1/2 large daikon radish
1 stalk of scallion
1 large slice ginger
1 star anise
2 tablespoons rice wine
1/2 teaspoon salt

Stock Method
    Boil water in large pot.
    Wash bone.
    Peel and wash carrot and radish, and cut into halves.
    Peel onion, cut in half.
    Add all ingredients to pot.
    Cover and simmer for 1-1/2 hours.
    Filter stock. Put stock solids aside.

Noodle Soup Ingredients
400 g (14 oz) (dry) white, round noodles
400 g (14 oz) boneless beef shank*
2 litres (4.2 pt) stock
4 slices ginger
1/2 teaspoon salt
1 stalk scallion, chopped finely
1/4 teaspoon sesame oil

Noodle Soup Method
    Wash, blanch beef.
    Throw out water and clean pot.
    Put stock, beef, ginger and salt in pot and bring to a boil. Cover and simmer for 1 hour.
    Remove beef from soup and allow to cool.
    Bring a pot of water to boil, add noodles, bring to boil again and simmer according to package instructions.
    Cut beef in 1/2 cm (0.2 in) thick slices across muscle.
    Drain noodles and place equal portions in 4 large bowls.
    Place beef on noodles.
    Add soup
    Garnish each bowl with a drop of sesame oil and a sprinkle of spring onions.

Notes:
*Boneless beef shank (牛腱肉) appears to be a Chinese cut of meat. When cooked it balls up to resemble some sort of internal organ. Other beef cuts with a bit of fat and plenty of connective tissue (the sight of tendon is a good sign when it comes to this dish), like rib meat, shank or chuck are fine too. Cut into small chunks and cook for 2 hours. Most plain-flavoured Chinese noodles are suitable, but thin, round noodles are most common for this dish in Taiwan. The vegetables from the stock can be eaten separately. 

Clear-Steamed Chicken Soup with Ginger

Yield : 6 servings

Ingredients

• 1 whole chicken, about 3 to 3½ pounds

Soup broth:

• 6 cups boiling water
• 1¾ cups rice wine, preferably Shaoxing wine (available at Asian markets)
• 10 whole scallions, ends trimmed and smashed lightly with the flat side of a knife
• 10 slices fresh ginger, the size of a quarter, smashed with the flat side of a knife
• 1 teaspoon salt, or to taste

Directions

1. Remove any fat from the cavity opening and around the neck of the chicken. Rinse lightly and drain. Using a heavy knife or a cleaver, cut the chicken, through the bones, into 10 to 12 pieces. Heat 2 quarts water until boiling and blanch the chicken pieces for 1 minute after the water reaches a boil to clean them. Drain the chicken, discarding the water, then rinse in cold water and drain again.
2. Place the chicken pieces and the Soup Broth ingredients, except the salt, in a heatproof pot or 2-quart soufflé dish. Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack. Fill a wok with enough water to just reach the bottom of the steamer tray or rack and heat until boiling. Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary. Alternatively, you may steam the soup in the oven: Preheat the oven to 425°F. Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top tightly with heavy-duty aluminum foil; then cover. Place the pot in a lasagna pan or a casserole and fill with 1½ inches boiling water. Bake for 2 hours, replenishing the boiling water as necessary.
3. Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions, ladle the soup and pieces of the chicken into serving bowls, and serve. To reheat and retain a clear broth, steam or bake in a closed pot for 10 to 15 minutes, or until piping hot.

Ginger Glazed Mahi Mahi

Ingredients:

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste

2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil

Directions:

1.	In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.	Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.	Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Chinese Glazed Pork Tenderloin

Serves 6

  To develop the flavor,sear the tenderloins and simmer in a bold sauce,then reduce the sauce to a thick glaze.

Ingredients

---

1/2c water
1/4c ketchup
1/4c dry sherry
3 Tbs hoisin sauce
2 Tbs lt. brown sugar
2 tsp. grated fesh ginger
2 pork tenderloins (1-1/2 to 2 lbs total)
1 tsp. Chinese five-spice powder
salt and pepper
1 Tbs vegetable oil 

How to make it

---

• Whisk water,ketchup,sherry,hoisin,sugar and ginger in med. bowl
• Pat pork dry ansd season with five spice powder,salt and pepper. Heat oil in large nonstick skillet over med-high until just smoking.. Cook tenderloins till well browned all over,5 to 7 mins.
• Reduce heat to medium. Add sauce mixture and cook covered,rolling tenderloins occasionally,until meat registers 145 degrees,about 10 mins. Transfer pork to cutting board,tent with foil and let rest 5 mins.
• Simmer sauce and accumulated pork juices until thickened,about 3 mins. Slice pork and transfer to platter. Pour sauce over pork. Serve

Pho

check out:
http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html
 

BROTH

• 5 pounds beef marrow or knuckle bones
• 2 pounds beef chuck, cut into 2 pieces
• 2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
• 2 yellow onions, peeled and charred (see Note, below)
• 1/4 cup fish sauce
• 3 ounces rock sugar, or 3 tablespoons sugar
• 10 whole star anise, lightly toasted in a dry pan
• 6 whole cloves, lightly toasted in a dry pan
• 1 tablespoon sea salt

NOODLE ASSEMBLY

• 1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
• 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain

GARNISHES

• 1/2 yellow onion, sliced paper-thin
• 3 scallions, cut into thin rings
• 1/3 cup chopped cilantro
• 1 pound bean sprouts
• 10 sprigs Asian basil
• 1 dozen saw-leaf herb leaves (optional)
• 6 Thai bird chilies or 1 serrano chili, cut into thin rings
• 1 lime, cut into 6 thin wedges
• Freshly ground black pepper

Preparation

1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.

2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.

3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.

How to Char Ginger and Onions:
To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

Read More http://www.epicurious.com:80/recipes/food/views/Vietnamese-Pho-Rice-Noodle-Soup-with-Beef-232434#ixzz1rDu5AtbC

Chinese Chicken Salad III

Ingredients:

• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves
• 16 (3.5 inch square) wonton wrappers, shredded
• 4 cups romaine lettuce - torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro

Directions

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
2. Grill or broil chicken until cooked, cool and slice.
3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

From: Allrecipes