fried green onion noodles

Soy Scallion Noodles
serves 6

INGREDIENTS:
1/3 cup avocado oil
1 bunch green onions, thinly sliced (must pat dry)

3 tbsp soy sauce
3 tbsp dark soy sauce
2 tbsp sugar

1 lbs Chinese white noodles

METHOD:
1. In a medium metal skillet (do not use non-stick), heat oil over medium heat and add green onions. Let them fry slowly, about 5-10 minutes, stirring gently with chopsticks to ensure even browning. 

2. Meanwhile in a small bowl, combine both soy sauces and sugar. Set aside.

3. Once the green onions turn golden brown, turn off heat and carefully transfer from the hot oil to a small bowl. Set aside.

4. While stirring the hot oil, add soy sauce mixture and cook for 2 minutes until it starts to bubble up. Leave in pan.

5. Cook noodles 1 minute underdone according to package directions. Drain and then transfer to a large mixing bowl. Pour hot oil mixture over noodles and toss with chopsticks/tongs until evenly coated. Top with fried green onions and serve immediately.

pink sauce for pasta

Pasta alla Vodka
serves 10-12

INGREDIENTS:
2 tbsp olive oil
1/2 stick butter

1 onion, finely chopped
1/4 head garlic, minced
1/2 tsp kosher salt

1 can tomato paste (6 oz)
1/2 cup vodka
1/2 jar marinara sauce (24 oz)
1 1/2 cups heavy cream
2 lbs pasta (penne, farfalle, cavatappi, rigatoni)

2 lbs cooked protein of your choice (chicken, shrimp, steak)

METHOD:
1. In a large pot, bring enough water to boil and cook pasta 2 minutes under al dente.

2. At the same time, make the sauce in large wide pot or skillet. Add olive oil, butter and melt over medium heat.

3. Add onions, kosher salt and cook for 5-10 minutes until soft and translucent. Add garlic and cook for 2-3 minutes, stirring constantly careful not to burn the mixture.

4. Stir in tomato paste and then add vodka and let simmer for about 30 seconds to a minute to cook off the alcohol. Add marinara and continue stirring for another minute until bubbly. Gently stir in cream until sauce is uniform.

5. Add pasta, plus 1/4 cup of pasta liquid. Gently fold and combine until the sauce evenly coats all the pasta. You can add more liquid if the sauce gets too thick. Remove from heat and transfer to a large serving bowl or platter. Serve with prepared protein, and top red pepper flakes and grated parmesan if desired.

yellow chicken

Cantonese Hand Pulled Chicken
serves 4-6 as part of a main dish

INGREDIENTS:
4 whole chicken legs

2 tbsp Shaoxing wine
1 tbsp avocado oil
4 tsp salt
2 tsp white pepper
2 tsp turmeric

2 green onion, white parts whole
6 slices of ginger
1 tbsp goji berries (optional)

1 tbsp sesame oil
2 green onion, green parts sliced
sesame seeds

METHOD:
1. Tighten the Chicken Skin - In a medium pot, fill with water and bring to a rolling boil. Using tongs, dip each chicken leg into the boiling water for about 10-20 seconds and then place into your steaming dish. Set aside and discard water.

2. Add wine, avocado oil, salt, white pepper, turmeric, and massage into chicken legs. Add white parts of green onion, ginger, and goji berries if using. Let marinate for 30 minutes to an hour.

3. Prepare your steaming wok and bring water to a boil. Carefully place your chicken dish on the rack. Cover and steam chicken for 30 minutes.

4. Once cooked, transfer chicken to a large serving dish. Cool slightly and hand pull meat. Add juices from steaming dish and top with sesame oil, remaining green onions and sesame seeds. Serve immediately with rice.

baby it's cold outside

Chinese Hotpot Basics

serves 8-10

Utensils:

- chopsticks/hotpot strainer scoop/bowl/condiment dish/Chinese soup spoon -> per person

- serving chopsticks

- ladle

- hotpot & burner

- hot water kettle

Snacks:

- seaweed

- rice crackers

- fried salmon skin

- chips

- nuts

Soup Base:

- Sichuan mala

- tomato beef broth

- carrot daikon chicken or pork broth

Condiment Tray:

- light soya sauce

- sweet soya sauce

- black vinegar

- red vinegar

- sesame oil

- Chinese sesame paste (not tahini)

- spicy bean paste

- chili crunch

- chili flakes

- cilantro

- green onion

- garlic

- sesame seeds

- furikake seasoning

Proteins:

- beef/chicken/lamb

- shrimp/fish

- dumplings

- meatballs

- fish balls/cakes

- mini sausages

- soft tofu

- firm tofu

- tofu puffs

- tofu skin

Vegetables & Greens:

- daikon

- lotus root

- kabocha squash

- mushrooms (enoki/oyster/shiitaki/shimeji/wood ear)

- tong ho choy

- Taiwanese A choy

- watercress

Noodles:

- shirataki (konnyaku/konjac) noodles

- fresh udon

- dry ramen

- cooked wheat noodles

one dish beef

Pull Apart Chuck Roast

Serves 6-8

INGREDIENTS:

3.5 - 4 lbs chuck roast⁣, cut into 3" sections

5 cloves garlic, minced

Dry Rub:

2 tbsp brown sugar⁣
1 tbsp kosher salt⁣

1 tsp ground black pepper
1 tsp red chili pepper flakes

Marinade:

1/2 cup water or broth
1/4 cup orange juice⁣
2 tbsp soy sauce⁣
2 tbsp rice wine vinegar⁣

⁣

Garnishes - sesame seeds, chopped green onions
⁣
METHOD:⁣

1. In a Dutch oven or deep casserole dish, add chuck roast and massage meat with dry rub ingredients and minced garlic. Set aside uncovered and let meat come to room temperature.

2. Preheat oven to 325F. In a glass measure, whisk together marinade ingredients and then pour over meat. Flip several times to ensure the meat is coated well.

3. Cover and roast in oven for 2.5 to 3 hours or until the meat is fall apart tender. Remove from oven and let rest for 10-15 minutes.

4. Shred meat with 2 forks, combining all the juices. You can place back oven under the broiler to brown the meat for crispy bits.

5. Garnish with sesame seeds and green onions. Serve with rice, noodles or flat bread.

make ahead salad for a crowd

Kale Spinach Faro Salad
Serves 10-12

INGREDIENTS:

1 large box baby spinach
1 bunch kale, leaves only shredded
3-4 cups cooked faro (cooled or chilled overnight)

1 cup grated parmesan
1 cup dried cranberries
1 cup toasted walnuts

For the vinaigrette:

1/3 cup extra-virgin olive oil

1/3 cup white wine or champagne vinegar
2 tbsp honey
2 tsp Dijon mustard
1.5 tsp kosher salt
1 tsp ground black pepper

METHOD:

1. Make the vinaigrette by whisking ingredients together in a glass measure or combining in a jar with a fitted lid. Taste and adjust seasoning. Set aside.

2. In a large mixing bowl, combine spinach, kale, and cooked faro. Toss with vinaigrette, add parmesan and then transfer to a large serving platter. You can do this 1-2 hours beforehand, keep chilled until ready to serve.

3. Top with cranberries and walnuts. Taste and adjust seasoning if necessary.