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Hot Chili Oil

Hot Chili Oil

INGREDIENTS: 2-3 garlic cloves, chopped 1/2 inch ginger piece, thinly sliced 1 green onion, chopped 1 star anise 1/2 cinnamon stick 7 tablespoons ground red chili 5 dried red chili peppers 1 teaspoon red Sichuan pepper corns 1 teaspoon green Sichuan pepper corns 1 cup 

Leeks with Pork and Eggs

Leeks with Pork and Eggs

INGREDIENTS: 1/4 to 1/2 pound of pork meat (rib, butt/shoulder, or tenderloin) 2 large eggs 1-2 handfuls of Chinese leeks (not the large green onions, but the true Chinese leeks—looks like tall blades of grass) 2-4 tbsp soy sauce 2-4 tbsp Chinese red cooking wine 

Spicy Wonton and Noodle Soup

Spicy Wonton and Noodle Soup

INGREDIENTS:

Serves two

  • 1 tbsp peanut oil
  • 8-10 wontons (homemade are best, but Asian stores, even Costco, have high quality frozen wontons)
  • 1-2 bunches of Lanzhou noodles (or you can make homemade egg noodles)
  • 3-4 cloves garlic, chopped
  • 2 green onions, chopped
  • 1/2 inch ginger, peeled and thinly sliced
  • 8-10 dried red chili peppers, chopped
  • 1 tbsp black bean chili paste
  • 1 tsp green Sichuan pepper corns
  • 1 tsp red Sichuan pepper corns
  • 1/4 cup soy sauce
  • 1/4 to 1/2 cup black Chinese vinegar
  • 6-8 cups water
  • Handfull or so of Chinese cabbage (bok choy)
  • Sprinkle of sesame oil

COOKING INSTRUCTIONS:

  1. Heat peanut oil in a wok or pot on high; add the dried red chili peppers and the Sichuan pepper corns; stir fry for 30 seconds.
  2. Add the garlic, ginger, and green onion; stir fry for 30 seconds.
  3. Add the soy sauce, Chinese black vinegar, and black bean chili paste and simmer for 1-2 minutes.
  4. Add the water, bring to a boil, reduce the heat and simmer for 10-15 min.
  5. In the meantime, bring water to a boil and prepare the noodles. When noodles are cooked, distribute into two bowls. (Note: if you are making homemade noodles, then you will need to start that process about one hour in advance. See recipe for noodles.)
  6. Place the wontons into the soup mixture, bring to a boil, and cook as per product instructions.
  7. For the last 2-3 minutes of cooking the wontons, add the bok choy.
  8. Using a slotted spoon or tongs, distribute the wonton and bok choy into the two bowls with the noodles.
  9. Pour the soup through a fine strainer over the noodles, wonton, and bok choy.
  10. Sprinkle with sesame oil and enjoy!

Sichuan Style Pork and Cabbage

Sichuan Style Pork and Cabbage

INGREDIENTS: 6-10 oz of pork (rib loin or shoulder), cut into medium chunks ¼ to ½ head of Chinese cabbage (Napa cabbage) chopped into large pieces 2-4 tbsp peanut oil 1 tbsp black bean chili paste 2 tbsp soy sauce 2 tbsp Chinese black vinegar 

Spicy Tofu Noodles

Spicy Tofu Noodles

INGREDIENTS: 2 clumps of Langzhou fresh noodles (about 200g) 2-3 cloves fresh garlic, chopped 2-3 green onions, chopped 10-15 dried red chili peppers, cut into 1/4 inch pieces (keep the seeds) 1/2 inch ginger, peeled and thinly sliced 1 medium block of firm tofu, cubed 

Spicy Korean Potato and Vegetable Soup

Spicy Korean Potato and Vegetable Soup

INGREDIENTS:

  • 2-4 tablespoons of Korean hot red chili paste (depending upon desired spice level)
  • 1 chicken bouillon cube
  • 3-4 cups water
  • 2-3 tablespoons peanut oil
  • 2-3 tablespoons Chinese red cooking wine
  • 1 potato, peeled and sliced
  • 4-5 leaves of Napa cabbage, chopped
  • 1-2 stalks of celery, chopped
  • 2-3 cloves garlic, crushed
  • 2-3 green onions chopped (leave some for garnish)
  • 1-2 slices of ginger
  • 2 eggs
  • 1-2 teaspoons of sesame oil

COOKING INSTRUCTIONS:

  1. Heat the peanut oil on medium high and fry the eggs (break the yoke and cook thoroughly). Set the eggs aside.
  2. Stir fry the green onion, garlic, and ginger for a minute or so.
  3. Add the sliced potatoes and stir fry for a minute or so.
  4. Add the Chinese red cooking wine and stir fry for a minute or so.
  5. Add the Korean hot red chili paste and stir fry for a minute or so.
  6. Add the water and chicken bouillon cube and bring to a boil.
  7. Reduce heat to medium and simmer for 5 minutes.
  8. Add the Napa cabbage and celery; raise heat and bring to a boil; reduce heat and simmer for 5 minutes.
  9. Pour the soup into two bowls, place a fried egg on top, garnish with chopped green onions, and sprinkle with sesame oil.

Dry Pot

Dry Pot

Dry pot is basically a dry version of hot pot, in which all of the ingredients are cooked in an extremely spicy oil base and then served in a large bowl. This dish is not soupy and thus is called dry pot. You can use 

Xi’an Pork with Mushroom and Tofu Skin

Xi’an Pork with Mushroom and Tofu Skin

INGREDIENTS: Half pound pork (butt, shoulder, or rib meat), cut into one-inch square chunks 2-3 handfuls of tofu skin 1-2 dried sticks, soaked in water and sliced into one-inch chunks, or a portion of a large sheet of tofu skin cut into one-inch strips 1-2 

Water Pork

Water Pork

INGREDIENTS:

  • Half pound pork, sliced thin
  • Marinade: tablespoon soy sauce, tablespoon red cooking wine, half tablespoon corn starch
  • 4 cups chicken stock (can boil four cups water with 2-3 chicken bouillon cubes)
  • 2-3 tablespoons corn starch mixed with enough water to make a liquid paste
  • 2-3 fresh red chili peppers, sliced
  • Half-inch piece of large leak, sliced
  • 4-5 garlic cloves
  • 4-5 dried red chili peppers
  • 1 teaspoon red Sichuan pepper corns
  • 1 teaspoon green Sichuan pepper corns
  • 3 tablespoons red broad bean chili paste
  • 1 tablespoon black bean chili paste
  • 1-2 tablespoons red chili pepper flakes (crushed)
  • Two handfuls or so of small Chinese cabbage, rinsed
  • 1 tablespoon peanut oil for frying
  • 1/4 cup peanut oil for topping at end

COOKING INSTRUCTIONS:

  1. Mix the sliced pork in the marinade and set aside.
  2. Heat the tablespoon of peanut oil in a wok on high and stir fry dried red chili peppers, green Sichuan pepper corns, and red Sichuan pepper corns for a minute.
  3. Add the garlic, leaks, and fresh red chili peppers and stir fry for a minute.
  4. Add a little of the chicken stock and then add the red broad bean chili paste and the black bean chili paste and mix well.
  5. Add the rest of the chicken stock and bring to a boil.
  6. Add the cabbage and boil for 2-3 minutes. Remove the cabbage and place in a serving bowl.
  7. Keep the broth boiling and add the sliced pork; return to a boil and cook for 3-5 minutes until done but still tender. Remove the pork slices and place on top of the cabbage.
  8. Slowly stir the corn starch-water mixture into the broth and maintain a slow boil until the broth is thickened, but not too thick like gravy.
  9. Pour the thickened broth on top of the cabbage and pork to cover.
  10. Sprinkle with the red chili pepper flakes.
  11. Heat the 1/4 cup of peanut oil in a small pan until barely smoking, and carefully pour on top of the pepper flakes in bowl. CAUTION: the hot oil will sizzle and splatter.

Chicken with Mushrooms and Seaweed Bow Ties

Chicken with Mushrooms and Seaweed Bow Ties

INGREDIENTS: 1-2 chicken legs and 1-2 chicken thighs, de-skinned but bone in 2-3 tablespoons peanut oil 2-3 fresh red chili peppers, sliced 3-4 dried red chili peppers 1/2-1 teaspoon green Sichuan pepper corns 1/2-1 teaspoon red Sichuan pepper corns 3-4 garlic cloves, sliced 2 green onions,