Buckwheat Noodles with Red-Braised Beef

I always struggle with what to do with the stew beef we get in our CSA box. I'm not such a big fan of pot roasts, so I have a hard time. This dish hit the spot with a very flavorful but tender beef. Served over noodles with bright greens for textural contrast, it's a satisfying meal.

In the book, the beef recipe is separate from the noodles with the suggestion of using leftover beef in this noodle dish. The original noodle recipe is for one serving. I've doubled here for two, but you probably won't use all of the beef.

One year ago: Aromatic Beef Stew with Mustard Greens and Fenugreek
Two years ago: Braised Potatoes with Garlic and Bay Leaves
Three years ago: Cranberry, Caramel, and Almond Tart
Four years ago: Pasta Milano

Buckwheat Noodles with Red-Braised Beef (from Every Grain of Rice)

Ingredients
Red-Braised Beef
1 lb stewing beef, cut into 1" chunks
2 tbsp cooking oil
2 1/2 tbsp Sichuan chilli bean paste
1/2 oz ginger, crushed
2 spring onions, white parts only, crushed
1 star anise
1 1/2 tsp sweet fermented sauce
3 cups chicken stock
2 tbsp Shaoxing wine
Noodles
2 cups chicken stock
2 tbsp soy sauce
4 - 6 tbsp chili oil
14 oz buckwheat noodles
1/2 tsp ground roasted Sichuan pepper
6 tbsp sliced spring onions, green parts only
6 tbsp chopped celery, including leaves

1. Bring panful of water to a boil, add beef, and return to boil. When froth has risen, tip beef into colander, drain, and rinse.
2. Heat oil in a wok over medium heat. Add chili bean paste and stir-fry until richly fragrant.
3. Add ginger, spring onions, and star anise and fry until fragrant.
4. Add sweet fermented sauce and stir-fry briefly.
5. Add stock.
6. Add beef and Shaoxing wine to wok. Bring to boil, cover pan, and reduce to simmer. Simmer for a couple of hours or until tender.
7. Cook and drain buckwheat noodles.
8. Divide soy sauce and chili oil between two bowls. Add stock, then noodles and top with beef. Scatter with Sichuan pepper, followed by spring onions and celery. Mix before eating.

Twice-Cooked Pork

I was a little skeptical of this dish while it was cooking. Pork belly can either be wonderfully good like bacon or way too fatty. The flavors on this one came together beautifully at the end for a richly flavored dish. I did notice that I preferred the cuts of meat that I had sliced more thinly because they crisped up much more nicely. If that's a concern for you, I recommend erring on the side of making them too thin.

With a little planning ahead, this dish is incredibly quick and perfect for a weeknight. The author suggests that you buy a larger piece of pork belly, boil it, slice it once cooled, and freeze the slices so you can make this dinner in 15 minutes. (The slices don't need to be thawed before they cook.) If you're not ready for that level of commitment, you could just boil the pork belly the night before and leave it in the fridge overnight.

One year ago: Pork Tenderloin with Spiced Rhubarb Chutney

Twice-Cooked Pork (from Every Grain of Rice)

Ingredients
7 oz/200g boneless pork belly, with skin
6 baby leeks, trimmed and cut into 1 - 2" diagonal slices (I just used scallions here)
2 tbsp cooking oil or lard
1 tbsp Sichuan chili bean paste
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (I upped this to a whole bell pepper)

1. Place pork in saucepan, cover with water and bring to a boil. Simmer until cooked through, ~20 minutes. Remove from water. Let cook, then refrigerate for several hours or overnight to cool completely (it needs to cool completely so the layers won't separate when you slice it!).
2. When completely cool, thinly slice the pork.
3. Add oil or lard to wok over high flame. Add pork, reduce heat to medium and stir-fry until slightly curved.
4. Push slices to side of wok and add chili bean paste in the empty spot. Stir-fry until oil is red and fragrant.
5. Add sweet fermented sauce and black beans. Stir-fry briefly.
6. Mix everything together, adding soy sauce and sugar.
7. Add leeks and red pepper and continue to stir-fry until just cooked. Serve.

Stir-Fried Fava Beans with Minced Pork

As fava bean season continues, I can't seem to resist them. I doubled the amount of the ground pork in the recipe below to make it more of a main dish and a quick and easy dinner. The slightly spicy fava beans made a great combination.

One year ago: Chickpea Salad

Stir-Fried Fava Beans with Minced Pork (from Revolutionary Chinese Cookbook)

Ingredients
1 1/2 cups shelled fava beans
2 long red chiles, cut crosswise into thin slices
2 garlic cloves, sliced
3 ounces ground pork
1 tsp Shaoxing wine
1 tsp light soy sauce
1/2 tsp dried chili flakes
1 tsp sesame oil
3 tbsp peanut oil

1. Heat wok over high flame. Add 2 tbsp of peanut oil and swirl. Add beans and stir-fry for 1 - 2 minutes until tender. Set aside.
2. Return wok to heat with remaining tbsp of oil. Add red chiles and garlic and stir-fry until fragrant.
3. Add pork and stir-fry until it has changed color, splashing wine around edges and seasoning with soy sauce.
4. Add chili flakes.
5. Return beans to wok and stir-fry briefly.
6. Remove wok from heat, stir in sesame oil, and serve.

Sweet-and-Sour Fish Tiles

I'm a little embarrassed to see that we're two weeks into a new month and I haven't posted a single new recipe yet. Between travel for fun, travel for work, wedding planning, and a few not so amazing recipes, there just hasn't been enough time to post! We'll see how far I get into correcting that issue.

This recipe came mostly from needing to do something with our fish box and me not wanting to buy groceries right before we went out of town for the weekend. I was having a very hard time finding inspiration that night, so I had low expectations for this dish. It greatly exceeded my expectations though. The fried fish came out light and the sweet and sour sauce was excellent. This one's on the list for emergency dinners when I lack inspiration.

One year ago: Chili and Basil Scallops
Two years ago: Egg Drop Soup
Three years ago: Rosemary Parmesan Popovers

Sweet-and-Sour Fish Tiles (from Every Grain of Rice)

Ingredients
9 oz/250g white fish fillet, cut into slices 1/8" thick
2 spring onion whites, cut into very fine slivers
pinch of very fine slivers of fresh red chili
2 cups plus 2 tbsp cooking oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 tbsp finely chopped sliced spring onion greens
Marinade
2 tsp Shaoxing wine
1/8 tsp salt
1 small egg, beaten
4 tbsp potato flour
1/2 tsp cooking oil
Sauce
5 tbsp sugar
1/2 tbsp light soy sauce
2 tbsp Chinkiang vinegar
3/4 tsp salt
1 1/4 potato flour
5 tbsp chicken stock or water

1. Place fish slices in bowl and add wine and salt to marinate. Mix in egg and flour to evenly coat. Add cooking oil.
2. In a separate bowl, mix together sauce ingredients.
3. Set spring onion whites and chili slivers to soak in cold water (if you want them to curl nicely).
4. Heat 2 cups plus 2 tbsp oil in a wok over high flame to 350F. Use chopsticks to drop half fish slices into oil. Deep-fry until lightly golden. Remove with slotted spoon and drain on paper towels. Repeat with remaining slices. Place fish on a serving dish.
5. Drain off all but 2 tbsp oil. Add garlic and ginger and stir-fry until fragrant.
6. Pour sauce into wok, stirring as it thickens.
7. Add spring onion greens to sauce and pour over fish.
8. Sprinkle fish with drained slivered spring onion whites and chili and serve.

Black Bean Chicken

This dish is super quick and easy, but packs a lot of flavour. We cut back on the chicken and increased the peppers keeping the marinade and sauce the same, but you could easily increase the chicken instead.

One year ago: Watercress, Endive, and Blue Cheese Salad

Black Bean Chicken (from Every Grain of Rice)

Ingredients
2 boneless chicken thighs (225g), cut into 3/8" cubes
1 small green bell pepper or 1/2 each red and green
3 tbsp cooking oil
3 garlic cloves, sliced
an equivalent amount of ginger, peeled and sliced
2 tbsp fermented black beans, rinsed and drained
1 - 2 tsp ground chilies
2 tbsp finely sliced spring onion greens
1 tsp sesame oil
Marinade
1 tbsp Shaoxing wine
1/4 tsp salt
1 1/2 tsp potato flour
1 tsp light soy sauce
1 tsp dark soy sauce

1. Mix chicken with marinade ingredients. Set aside.
2. Cut peppers into small squares to match chicken.
3. Heat wok over high heat and add 1 tbsp of oil. Add pepper and stir-fry until hot and slightly cooked, but still crisp. Remove and set aside.
4. Reheat wok over high heat. Add remainder of oil. Add chicken with marinade and stir-fry to separate pieces.
5. When chicken is pale, add garlic and ginger and stir-fry until fragrant.
6. Add ground chili and return peppers to wok.
7. Stir-fry until chicken is cooked through. Remove from heat. Stir in spring onions and sesame oil. Serve.

Yellow-Cooked Salt Cod in Chili Sauce

I have a problem with most fish dishes in that I get bored with them mid-way through eating. With a weekly seafood box, that's not really a good habit to have. Luckily, this richly flavored fish had me eager to finish the entire thing ... even if I had managed to cut off a good portion of my thumb during dinner prep. I can't comment on the level of difficulty for this dish very thoroughly, because I was instructed to remain seated so I wouldn't black out, but I assume it couldn't be that bad, because August had very few questions other than if we had ingredients and where they were hiding.

One year ago: Beef Slivers with Cilantro
Two years ago: Buttermilk Biscuits
Three years ago: Orzo with Roasted Vegetables

Yellow-Cooked Salt Cod in Chili Sauce (from Revolutionary Chinese Cookbook)

Ingredients
2 code fillets with skin (1 lb total)
2 1/2 tsp salt
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
1/2 tbsp dried chili flakes
2 tsp Shaoxing rice wine
1 cup stock
1/4 tsp dark soy sauce
1 red chili, thinly sliced
4 scallions, green parts, thinly sliced
1 tsp Chinkiang vinegar
1 tsp sesame oil
1/2 cup peanut oil

1. A couple of hours before cooking, run salt into cod fillets and place in fridge.
2. Before cooking, rinse cod and pat dry.
3. Heat peanut oil in wok over high flame. Add fish and fry on both sides until golden. Set aside.
4. Heat wok over high flame and add 3 tbsp peanut oil. Add ginger and garlic and stir-fry until fragrant.
5. Add chili flakes and sizzle until fragrant.
6. Splash Shaoxing wine in wok and add stock.
7. Bring liquid to boil. Add soy sauce and immerse fish fillets. Reduce heat to medium and simmer for a few minutes, spooning sauce on fillets.
8. Transfer fish to serving dish.
9. Add chili to sauce in wok, stir.
10. Add scallions and vinegar to wok. Stir.
11. Remove wok from heat, stir in sesame oil, and drizzle liquid on fish.

Dry-Fried Beef Slivers

I was a bit skeptical of the cooking times on this dish, but if you're patient with the beef, magic happens. The beef loses its water and crisps up as it fries in the oil. It ends up being incredibly flavorful with just a bit of a char. I was also suspicious of the inclusion of celery stalks but they worked surprisingly well. The dish ends up a bit spicy with just a touch of numbing from the Sichuan pepper. Definitely worth repeating.

One year ago: Warm Spiced Limeade
Two years ago: Five-Spice Beef Stir-Fry
Three years ago: Eggs en Cocotte with Pesto

Dry-Fried Beef Slivers (from Land of Plenty)

Ingredients
1 lb lean beef
4 celery stalks
salt
1 1/2" piece ginger
2 scallions, white parts only
1/3 cup peanut oil
1 tbsp Shaoxing rice wine
2 - 3 tbsp Sichuanese chili bean paste
1 tsp light soy sauce
1/2 tsp sesame oil
chili oil
1/2 tsp ground roasted Sichuan pepper

1. Cut beef evenly into thin slices and then across the grain into fine slivers, discarding fat and gristly.
2. Chop celery into 3" section and cut lengthwise into thin strips to match beef.
3. Peel ginger, slice, and cut into fine slivers.
4. Cut scallion whites into fine slivers to match ginger.
5. Add peanut oil to wok and heat over high heat.
6. Add beef to wok and mix well. Stir-fry beef for about 10 minutes. Beef will lose its juices, water will become cloudy and clear, and beef will finally become crispy.
7. As meat dries out, splash in rice wine.
8. When oil is clear, reduce heat to medium, push beef to the side, and tilt wok so oil runs down. Add chili bean paste to oil and stir-fry until red and fragrant, 30 seconds.
9. Add ginger and scallions and mix everything together. Cook until fragrant, 10 seconds.
10. Add celery strips and soy sauce and stir-fry until cooked.
11. Remove from heat and stir in sesame oil.
12. Serve with a drizzle of chili oil and Sichuan pepper sprinkled on top.

Shredded Beef with Sweet Peppers

This is a quick and easy weeknight meal that's visually appealing too. The beef cooks for a very short time, so it stays plenty tender and juicy. I used all red bell pepper instead of a mix of red and green.

One year ago: Stir-Fried Shrimp Sambal
Two years ago: Pork and Sweet Potato Stew
Three years ago: Pasta with Roasted Red Pepper Pesto

Shredded Beef with Sweet Peppers (from Land of Plenty)

Ingredients
1/2 lb lean beef
1/2 red bell pepper
1/2 green bell pepper
1/4 tsp salt
2 tsp Sichuanese sweet bean paste mixed with 2 tsp water
peanut oil
Marinade
1/2 tsp salt
2 tsp Shaoxing rice wine
3 tsp cornstarch
2 tsp water
Sauce
1 1/2 tsp light soy sauce
1/4 tsp salt
3/4 tsp cornstarch
3 tbsp chicken stock

1. Cut beef against grain into very small slivers.
2. Place beef in bowl with marinade ingredients and mix well.
3. Cut peppers into long, thin strips to match beef.
4. Combine sauce ingredients in small bowl.
5. Heat 1 tbsp of oil in wok over medium heat. Add bell peppers and 1/4 tsp salt and stir-fry for a minute until just cooked. Remove and set aside. Rinse out wok.
6. Add 2 tsp oil to beef and mix well.
7. Add 3 tbsp of oil to wok and heat over high flame.
8. Add beef to wok and stir-fry briskly.
9. When meat strips have separated, add sweet bean paste and stir-fry 10 seconds.
10. Add peppers and mix well.
11. Add sauce to wok. Stir until thickened. Serve.

Changde Rice Noodles with Red-Braised Beef

This beef is meant to be served over rice noodles with broth. I cut back on the amount of noodles and used some of the beef cooking liquid as a sauce for the noodles. The beef in this came out meltingly tender with just the right amount of spices for the meat. You could also make this more American in style and serve alongside mashed potatoes.

One year ago: Potato Rendang
Two years ago: Whole Wheat Goldfish Crackers
Three years ago: Simple Tomato Sauce

Changde Rice Noodles with Red-Braised Beef (from Revolutionary Chinese Cookbook)
Ingredients
1 lb braising beef steak
2 tbsp beef dripping or peanut oil
2 1/2 tbsp chilli bean paste
a few slices fresh ginger
2 pieces cassia bark
1 star anise
1 tbsp shaoxing wine
1 tbsp dark soy sauce
1 scallion
1/4 tsp whole Sichuan pepper
1/4 tsp fennel seeds
1 cao guo or 3 cardamom pods

1. Cut beef into bite-size cubes. Place in saucepan with cold water to cover. Bring to a boil over high heat. Skim off the froth. Remove beef with slotted spoon and set aside. Strain cooking liquid and set aside.
2. Heat dripping or oil in clean pan or wok over medium heat. Add chili bean paste and stir-fry until oil is red and fragrant.
3. Add ginger, cassia, and star anise and stir-fry until fragrant.
4. Tip in beef and add remaining ingredients. Add enough of reserved beef cooking liquid to cover. Bring to a boil, then reduce heat, partially cover, and simmer for 2 - 3 hours over low heat until tender.

Numbing-and-Hot Chicken

Sometimes I think I have too many favourite foods to cook, but I do find myself regularly going back to Dunlop's Chinese treasures. One of the best things about her recipes are how quickly they come together. This dish packs plenty of flavour into a beautiful package - shiny chicken, red peppers, and green scallions. The Sichuan pepper gives a bit of numbness to the dish and the chili gives a bit of heat. For once I decided to actually follow the deep-frying directions properly (using lard instead of peanut oil) and the chicken came out beautifully cooked.

One year ago: Cabbage with Coconut Milk
Two years ago: West African Peanut Soup
Three years ago: Mango and Avocado Salad

Numbing-and-Hot Chicken (from Revolutionary Chinese Cookbook)
Ingredients
12 ounces chicken thighs or breast, cut into bite-size cubes
1 small red bell pepper, cut into bite-size squares
1 fresh red chili, thinly sliced, or 1 tsp dried chili flakes
3 scallions, white parts cut into 1 1/2" pieces
1 tsp whole Sichuan pepper, crushed in a mortar and pestle
1 tsp sesame oil
peanut oil for deep-frying
Marinade
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1/4 tsp dark soy sauce
1 tbsp potato flour mixed with 1 tbsp cold water
Sauce
1 tbsp light soy sauce
1 tbsp clear rice vinegar
1/2 tsp potato flour
3 tbsp chicken stock or water

1. Place chicken cubes in bowl and add marinade ingredients. Mix well and set aside.
2. Combine sauce ingredients in small bowl and set aside.
3. Heat oil for deep-frying in wok over high flame to 350 - 400F. Add chicken and stir for 30 seconds until pieces separate and become pale. Remove from oil with slotted spoon.
4. Allow oil to reheat. Fry chicken again until golden. Remove and set aside.
5. Drain off all but 3 tbsp of oil.
6. Return wok to heat and add red bell pepper, chili, scallions, and Sichuan pepper. Stir-fry until fragrant.
7. Stir in chicken. Add sauce and stir-fry as sauce thickens.
8. Off heat, stir in sesame oil and serve.

Red-Braised Mushrooms

These richly flavored mushrooms make a wonderful side dish to a Chinese meal. They also work very well for timing because they have a bit of unwatched simmering time. The original recipe calls for saffron milk cap mushrooms or portobello. I used a mixture of portobello and white button with good results.

One year ago: Chicken Satay
Two years ago: Doughnut muffins
Three years ago: Baked good fun

Red-Braised Mushrooms (from Revolutionary Chinese Cookbook)

Ingredients
1 lb mushrooms
3/4" piece ginger, peeled
2 scallions
3 ounces pork belly or bacon, thickly sliced
1 - 1 1/4 cup chicken stock
1/2 tsp dark soy sauce
1 tsp cornstarch mixed with 2 tsp water
1 tsp sesame oil
3 tbsp peanut oil

1. Clean mushrooms and cut into bite-size chunks.
2. Bash ginger and scallion whites with the flat side of a knife.
3. Cut scallion greens into slivers.
4. Heat wok over high heat. Add oil. Add ginger and scallion whites and stir-fry until fragrant.
5. Add pork and mushrooms and stir-fry for a few minutes until fragrant.
6. Add stock and dark soy sauce. Bring to a boil, reduce heat to low, and simmer for 10 - 15 minutes.
7. Discard pork, ginger, and spring onion (or tell people to eat around it).
8. Add cornstarch mixture to thicken sauce.
9. Stir in scallion greens and transfer to serving bowl.
10. Drizzle with sesame oil and serve.

Farmhouse Stir-Fried Pork with Green Peppers

Another quick and easy, yet delicious option for dinner. It's dishes like these that always keep me going back to cooking Chinese food.

One year ago: Sesame-Crusted Roast Chicken in Tahini and Caper Sauce
Two years ago: Cornbread
Three years ago: Scrambled Eggs with Broccoli Pesto

Farmhouse Stir-Fried Pork with Green Peppers (from Revolutionary Chinese Cookbook)

Ingredients
9 ounces Italian frying peppers (or green bell peppers)
1 3/4 ounces pork belly or thickly sliced bacon
7 ounces lean boneless pork
1 tsp Shaoxing wine
1 tsp light soy sauce
1/2 tsp dark soy sauce
2 garlic cloves, sliced
2 tsp black fermented beans, rinsed
1 tsp cornstarch mixed with 2 tbsp water
3 tbsp peanut oil

1. Cut off and discard stems of pepper. Slice into 1 1/4" chunks.
2. Cut pork belly and lean pork into thin slices. Set pork belly aside.
3. Add Shaoxing wine and soy sauces to lean pork. Mix well and set aside.
4. Smear wok with a little oil and heat over medium heat. Add peppers and stir-fry for 5 minutes until fragrant and tender and skins are golden and puckered. Remove and set aside.
5. Reheat wok over high heat and add 2 tbsp oil. Add pork belly and stir-fry until slices are golden.
6. Add garlic and black beans and stir-fry until fragrant.
7. Add lean pork and cook until it has changed color and lost most of its water content.
8. Return peppers to wok and stir-fry for another minute.
9. Add cornstarch mixture to wok and stir until sauce clings to meat.

Martin Yan's Genghis Khan Beef

I'm not entirely sure how it got to be the middle of March. This quick and easy dish is perfect for a quick weeknight meal. It has a 20 minute marinade, but a very fast cook time. The hoisin and chili combination makes a great sauce.

One year ago: Fall-Apart Lamb Shanks with Almond-Chocolate Picade
Two years ago: Impossible Chocolate Flan
Three years ago: Tostados

Martin Yan's Genghis Khan Beef (from The Breath of a Wok)

Ingredients
1 tbsp black soy sauce
1 tbsp soy sauce
2 1/2 tsp cornstarch
12 ounces flank steak, cut into 1/2" cubes
10 scallions
2 tbsp hoisin sauce
1 tsp sesame oil
1 tsp chili sambal
1 tbsp plus 1 1/2 tsp vegetable oil
3 tbsp thinly sliced garlic
6 fresh red Thai chilies, stemmed

1. In a medium bowl combine soy sauces and cornstarch. Add beef, stir to coat, and let stand 20 minutes.
2. Cut white part of scallions into 3" pieces. Sliver green part of scallions to measure 1/4 to garnish.
3. In small bowl, combine hoisin sauce, sesame oil, and chili sambal.
4. Heat wok over high heat. Swirl in 1 tbsp oil and add beef. Sear for 30 seconds. Stir-fry 1 - 2 minutes until browned. Transfer to plate.
5. Swirl remaining oil into wok. Add garlic and chilies and stir-fry until fragrant, 15 seconds.
6. Add white parts of scallions and stir-fry 1 minute.
7. Return beef to wok. Add hoisin sauce mixture and stir-fry 30 seconds.
8. Garnish with slivered scallions and serve.

Boiled Beef Slices in a Fiery Sauce

Chinese has become my favourite quick and easy weeknight meal cuisine over the years. It can look a bit daunting at first, but once you build up a decent pantry (and most of the ingredients last for a good long while), you have a ton of options with meals that can be put together in half an hour or so. This made the last minute meal list after quickly thawing some beef that came in the CSA box. I didn't have celery and scallions on hand, so the dish lacked a bit of green crunch, but don't let that stop you. This dish comes with quick a bit of sauce (and it's a tad on the numbing, spicy side), so make sure you have some rice prepared with the dish.

One year ago: Spiced Braised Nyonya Pork
Two years ago: Greek Style Penne with Lamb, Parsnips, Cinnamon, and ...
Three years ago: Spinach and Cheese Strata

Boiled Beef Slices in a Fiery Sauce (from Land of Plenty)
Ingredients
1 head of celery (about 1 lb), chopped into 3 - 4 sections and sliced into 1/2" sticks
4 scallions, white and green parts, crushed and chopped into 3 sections
small handful of dried chiles (8 - 10), sliced in half, seeds discarded
1 lb lean beef (flank steak), thinly sliced
salt
1 tbsp Shaoxing rice wine
1/3 cup peanut oil, divided
2 tsp Sichuan pepper
3 tbsp chili bean paste
3 cups chicken stock
2 tsp dark soy sauce
6 tbsp cornstarch mixed with 6 tbsp water

1. Marinate beef with 1/4 tsp salt and Shaoxing rice wine while you prep the rest of dinner.
2. Heat 3 tbsp of oil in wok until hot. Add chiles and Sichuan pepper and stir-fry until fragrant. Slide spices out of bowl, leaving oil. When cooled, chop and set aside for later use.
3. Return wok to stove and heat over high flame. Add vegetables and stir-fry, adding 1/4 - 1/2 tsp salt until vegetables are hot and just-cooked. Pour into serving bowl.
4. Heat another 3 tbsp of oil in wok over high heat. Reduce to medium when it starts to smoke and add chili bean paste. Stir-fry for 30 seconds until oil is red and fragrant.
5. Add stock and dark soy sauce to wok and return to a boil over high heat.
6. Add cornstarch mixture to beef and stir to coat.
7. Once stock is boiling, add beef. Simmer until beef is cooked and spoon on vegetables with sauce.
8. Quickly clean wok. Add 3 tbsp of oil and heat.
9. Add chopped chiles and Sichuan pepper to beef.
10. Pour smoking oil on top of beef and serve.

Chicken with Chiles

The first time I re-stocked my Chinese ingredients in San Francisco, I couldn't find rice wine in the store. I found that a bit odd, but there was so much else we picked up that it wasn't a big deal. Reviewing my recipes again, I realized that it was a big deal. I didn't even have sherry to substitute. A couple of weeks later, after going to a chocolate festival, we ended up wandering the city a bit. Somehow we ended up in Chinatown after walking up to Coit Tower. Popping into a store, I managed to rectify my lack of rice wine (only to be slightly overwhelmed by the selection this small shop had!). Re-stocking a kitchen is a long process, especially if you like to cook a variety of cuisines. I'm happy to no longer have a rice wine issue at least!

Don't be scared by this dish. It's a lot of chiles, but you don't get a crazy amount of heat. The original recipe calls for deep-frying the chicken. I pan-fried.

One year ago: Bagel-Egg
Two years ago: Fettucine Alfredo
Three years ago: Spinach Pomegranate Salad

Chicken with Chiles (from Land of Plenty)

Ingredients
2 boneless skinless chicken breasts (2/3 lb), cut into 1" cubes
marinade
2 tsp Shaoxing rice wine
1 tsp light soy sauce
1 tsp dark soy sauce
1/4 tsp salt
rest
1 small rice bowl filled with dried red chiles, snipped in half, seeds discarded (~2 ounces)
peanut oil
2 cloves of garlic, sliced
2 tsp sliced ginger
1 tbsp whole Sichuan pepper
2 scallions, white parts only, cut into 3 sections
generous pinch sugar
2 tsp sesame oil

1. Mix together marinade ingredient in bowl and add chicken. Set aside for 30 minutes.
2. Heat oil in wok to either deep-fry or pan-fry. Cook chicken and set aside.
3. Either drain oil or add enough to have 3 tbsp in wok. Add garlic and ginger and stir-fry until fragrant.
4. Add chiles and Sichuan peppercorns and stir-fry 10 - 20 seconds. Don't burn the chiles.
5. Add chicken and scallions. Add pinch of sugar. Stir to coat.
6. Remove from heat, stir in sesame oil, and serve.

Slow-Braised Beef with Potatoes

The beef in this dish is richly flavoured and incredibly tender. August couldn't stop raving about the potatoes ... which I may have found a little odd given how good the meat was! I simplified the recipe a bit cutting out some extra steps and it turned out great, but the original probably would've been even better as Dunlop is a very reliable cook book writer. My simplified version is below.

One year ago: Roasted Beets with Cumin-Mint Vinaigrette
Two years ago: Mashed Brussels Sprouts
Three years ago: Swiss Chard and Sweet Potato Gratin

Slow-Braised Beef with Potatoes (adapted from Revolutionary Chinese Cookbook)

Ingredients
1 3/4 lb rich stewing beef
1 1/2" piece ginger, thinly sliced
2 tbsp chili bean paste
1 small piece cassia
1/2 star anise
8 - 10 dried red chiles
2 1/2 cups water
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp clear rice vinegar
1 lb potatoes, quartered or left whole if small
peanut oil

1. Preheat oven to 300F.
2. Heat 3 tbsp peanut oil in a Dutch oven. Add chili bean paste and stir-fry until oil is red and richly fragrant.
3. Add ginger, cassia, and star anise and stir-fry until fragrant.
4. Add chiles.
5. Add beef and stir-fry until browned.
6. Add water. Bring to a boil and add soy sauces and vinegar.
7. Place dish in oven and cook for 1.5 - 2 hours.
8. Add potatoes and cook for another hour until meat and potatoes are tender.

Drumsticks with Caramelized Onions

This is a simple dish that is so much more than the sum of its parts. I could not stop eating the caramelized onion and I'm not usually a big onion fan. I only cooked 2 drumsticks, but kept everything else the same. I might use a larger onion and make a bit more sauce if making the full recipe.

Two years ago: Braided Brie and Pear Bread

Drumsticks with Caramelized Onions (from The Breath of a Wok)

Ingredients
1 tbsp vegetable oil
2 tbsp thinly sliced garlic
1 tbsp finely shredded ginger
1 small onion, halved and thinly sliced
3/4 tsp salt
1/4 tsp ground white pepper
8 chicken drumsticks
1/3 cup finely shredded scallions
2 tbsp oyster sauce
1/2 tsp sesame oil

1. Heat a 14" flat-bottomed work over high heat. Swirl in vegetable oil, add garlic and ginger, and stir-fry 10 seconds.
2. Add onion, 1/2 tsp of salt, and the pepper. Stir-fry on medium heat 3 - 4 minutes or until golden. Transfer to a plate.
3. Add drumsticks, spreading them evenly and pan-fry 20 - 25 minutes over medium heat, turning drumsticks until well-browned and chicken is cooked through.
4. Add cooked onions and remaining 1/4 tsp salt. Stir.
5. Add scallions, oyster sauce, and sesame oil, stirring over low heat until well combined.

Steamed Pork and Pumpkin Dumplings

The original recipe calls for steamed dumplings with homemade wrappers. I turned these into pot-stickers using this recipe. You could also use store-bought wrappers. The recipe below is only for the filling. The original recipe calls for finely chopping the pumpkin and boiling it. To simplify, I used pumpkin puree.

Two years ago: Slow-Braised Pork with Grapes and Balsamic

Steamed Pork and Pumpkin Dumplings (from Land of Plenty)

Ingredients
150g pumpkin puree
lard or peanut oil for frying
2 tsp finely chopped ginger
225g ground pork
1 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp salt
6 - 8 turns of black pepper
4 tsp finely chopped scallions
1 tsp sesame oil

1. Season wok, heat 3 tbsp of lard or peanut oil over high heat. Add ginger and stir-fry until fragrant.
2. Add pork and stir-fry until it separates.
3. Add pumpkin and stir-fry.
4. Allow to cool and add soy sauce, salt, pepper, scallion, and sesame oil. Mix well.
5. Fill your wrapper of choice and cook according to directions.

Stir-Fried Rice Noodles with Chicken Slivers

I stumbled across this dish while trying to figure out what to do with the other half of a box of rice noodles. As a bonus, this recipe also used up my remaining dried shiitake mushrooms. This dish is fantastic. After the 30 minute soaking time for the noodles and mushrooms, it comes together incredibly quickly. It has a little bit of heat and a depth of flavour. Don't worry if on the first frying, your noodles start sticking together. That just means it's time to take them off heat. They'll separate better once you return them to heat later in the cooking process.

One year ago: Chocolate Mousse
Two years ago: Gorgonzola and Grape Pizza

Stir-Fried Rice Noodles with Chicken Slivers (from Revolutionary Chinese Cookbook)

Ingredients
2 boneless chicken breast halves (340g)
4 dried shiitake mushrooms, soaked for 30 minutes in hot water
140g rice noodles, soaked for 30 minutes
3 scallions, green parts only, sliced into 1 1/2" slivers
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tsp chopped salted chiles (or sambal oelek)
2 tsp soy sauce
salt and white pepper
140g bean sprouts
1 tsp sesame oil
5 tbsp peanut oil, divided
Marinade
1/2 tsp salt
2 tsp light soy sauce
1 1/2 tsp potato flour or cornstarch
1 tsp Shaoxing wine
1 tbsp water

1. Cut chicken breasts along the grain into fine slivers. Place in bowl with marinade ingredients and mix well.
2. Drain mushrooms, squeeze dry, remove stems, and cut into fine slices.
3. Heat wok over high heat. Add 3 tbsp oil and swirl around. Add drained noodles and stir-fry until fragrant. Set aside.
4. Reheat wok with 2 tbsp of fresh oil. Add chicken slivers and stir-fry until they separate.
5. Add ginger, garlic, chiles, and mushrooms and stir-fry until fragrant.
6. Add hot noodles and stir-fry, adding soy sauce and salt and pepper to taste.
7. Stir in bean sprouts and stir-fry until hot.
8. Add scallion greens and stir-fry. Remove from heat, stir in sesame oil, and serve immediately.

Vegetarian Dry-Fried Vegetables

This recipe is originally meant for green beans but is very adaptable for whatever green you'd like to cook (I made asparagus). It gives your vegetables a bit of a kick and Chinese flavour.

One year ago: Bourbon Lemonade with Maple Syrup
Two years ago: Sausage and Goat Cheese Macaroni

Vegetarian Dry-Fried Vegetables (adapted from Land of Plenty)

Ingredients
280g roasted asparagus or other green vegetable cooked
2 scallions, cut into 1.5" slices
8 dried Sichuanese chiles, snipped in half
1/2 tsp sichuan pepper
3 cloves garlic, thinly sliced
3 tsp ginger, thinly sliced

1. Heat 2 tbsp of oil in wok over high heat. Add chiles and Sichuan pepper and stir-fry until fragrant.
2. Add garlic, ginger, and scallions and stir-fry until fragrant.
3. Add cooked asparagus and toss, adding salt. Serve.