Category: Asian

Ingredients:

• 1 cup all-purpose flour
• 210 ml water
• 2 stalks of green onion
• Pinch of five spice powder
• Pinch of salt
• Vegetable oil for frying

Directions:

1. In mixing bowl, stir water into flour, and keep stirring with an egg whisk. Make sure water and flour are completely combined. Set aside for a few minutes.
2. Finely chop green onions and throw into mixing bowl with flour/water. Add pinch of salt and five spice seasoning. Stir until everything is combined.
3. Heat up cooking oil. Pour mixture into a pan. Pan fry over medium heat for 2-4 minutes, until one side turns golden brown. Turn over, and pan fry the other side about 2 minutes. Then turn heat up to high, and fry each side 1 minute for a darker color.
4. Transfer out and absorb extra oil with a paper towel.
5. Cut into wedges to serve.

INGREDIENTS

• 10 oz Chinese long eggplant chopped
• 1 tsp salt
• 1 tablespoon cornstarch
• 2.5 tablespoon oil
• 1 tsp ginger, minced
• 3 cloves garlic, chopped

Sauce

• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/2 tsp. oyster sauce
• 2 tsp. sugar
• 1 tsp. cornstarch

DIRECTIONS

1. (Optional salting step). Place eggplant in large bowl and add water to cover. Add 1 tsp salt. Mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
2. Combine the sauce ingredients in a small bowl. Mix well.
3. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with thin layer of cornstarch.
4. Add two tablespoon oil to nonstick skillet and heat over medium high heat. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Sprinkle water as needed to speed cooking.Transplant the eggplants to a plate. If the skillet starts to smoke, turn to medium heat.
5. Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add the eggplant back into the skillet. Mix the sauce until the cornstarch is fully dissolved and pour it over the eggplant. Add water to soften eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
6. Serve hot as a side or as a main course over steamed rice or noodles.

Kale makes a nice soup. The taste and texture is very nice and satisfying in a soup. A good source of nitric oxide and other nutrients.

INGREDIENTS

• 1 bunch of kale (Lakota is pictured)
• 2 tbsp cooking oil
• 2 tbsp minced garlic
• 2 cups chick broth
• 3 cups water
• 1 tbsp of laver (seaweed)
• 1/2 tofu, cubed
• Mung bean vermicelli noodles (optional)

DIRECTIONS

1. Wash the kale
2. Pick off pieces of leaves from the stem
3. Heat cooking oil in bottom of soup pot
4. Stir in minced garlic for a minute, until flavor releases
5. Stir fry kale until it starts to wilt
6. Add chicken broth, and water; and bring to boil
7. Add seaweed for flavor
8. Let simmer for 20 minutes
9. Add tofu and vermicelli noodles (optional)
10. Simmer for 2-3 more minutes
11. Add salt and pepper to taste
12. Add sesame oil to taste (optional)

Taiwan or Chinese cauliflower can be found in Asian markets. It is sweeter and crisper than western cauliflower. It is delightful stir fried.

INGREDIENTS

• 1/2 head of cauliflower
• 2 tbsp cooking oil
• 2-3 tbsp chopped Chinese bacon (optional)
• 1 tbsp minced garlic
• 1/4 cup chicken broth (optional)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 teaspoon oyster sauce

DIRECTIONS

1. Rinse cauliflower
2. Cut cauliflower into small pieces
3. Mix soy sauce, Shaoxing wine, and oyster sauce in a bowl
4. Heat cooking oil in wok
5. Add minced garlic, and (optionally) minced Chinese bacon
6. Add the cauliflower, and saute
7. Add chicken broth or water to raise temperature
8. Stir fry in the soy sauce mixture
9. Done in 2-3 minutes
10. Add salt and pepper, or sesame oil, to taste

INGREDIENTS

1 bitter melon about 8 inches in length
2 eggs
2 Tbs. oil
.5 tsp mushroom powder
1 Tbs light soy sauce
.5 tsp sesame seed oil

DIRECTIONS

Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces. Beat the eggs in a bowl with a dash of mushroom powder.

Heat a wok. Swirl in the oil and let heat 10 to 15 seconds. Add the bitter melon and sauté in the oil for 1-2 minutes, or until the melon starts to soften. Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes. Spread the melon pieces thinly over the wok surface. Pour the beaten eggs evenly over the melon pieces. Let eggs set about half a minute, then flip the mixture over to cook the other side. Cook until eggs are set and lightly browned. Sprinkle with a little sesame seed oil.

Serves 4-6 with other dishes and rice family-style.

Note: Bitter melons are less bitter when they have fully ripened. A ripe melon will be light green in color with tinges of yellow or light orange on the outside. Inside, the spongy covering of the seeds would have turned from their light greenish white to a bright red. A less mature deeper green melon can be very bitter, but for people who have acquired a taste for the bitter flavor, it is a delicious bitterness. Bitter vegetables are known in the Orient to be very nutritious and medicinal and bitter melon perhaps leads the bunch for its medicinal properties. Riper bitter melon is softer and cooks faster.

Source:

INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– One Egg
– Carrots (chopped)
– Cooked rice
– Mushroom powder
– Salt

DIRECTIONS:
– Heat oil on high setting in skillet
– Add green onions, and cook until dark
– Crack and stir in an egg
– Add carrots and rice, and stir fry
– While stir frying: add some salt (5 turns on grinder), some oil, and some mushroom powder

INGREDIENTS:
8 chicken drumsticks (1.8 lbs), chopped (or whole)
1/4 cup sesame oil
1/4 cup rice cooking wine or Shaoxing rice wine
1/4 cup light soy sauce
1 Tablespoon rock sugar (raw cane sugar) 黃冰糖
1 oz ginger, peeled & thinly sliced
14 garlic cloves, peeled & crushed
3 dried Chinese red chili
1/2 Tablespoons dark soy sauce
10 – 16 fresh Thai basil leaves (optional)

DIRECTIONS:
1. Peel and thinly slice the ginger. Peel and crush the garlic cloves.
2. Chop the drumsticks in pieces
3. Set Instant Pot to saute, and saute the ginger and garlic in 1/4 cup of sesame oil for 30 seconds (until fragrant).
4. Add in the chicken, 3 dried Chinese red chili, and 1 tablespoon rock sugar. Saute for 3 minutes.
5. Pour in 1/4 cup of rice cooking wine, and let boil for a minute to evaporate some of the alcohol.
6. Add 1/4 cup of light soy sauce.
7. Close the lid and pressure cook on high for 6 minutes + 10 minutes natural release. If using whole drumsticks, high pressure for 8 minutes + 10 minute NPR.
8. Remove lid, and place chicken pieces in large serving bowl.
9. Press saute button, and bring sauce back to boil. Add about 1/2 tablespoon dark sauce to give color, and sweeten.
10. Taste the sauce, and adjust with more light soy sauce if needed.
11. Stir in 10-16 fresh Thai basil leaves.
12. Pour the sauce into the bowl with chicken. Mix well.
13. Serve immediately with rice.

Source