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 

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 

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 

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, 

Xi’an Chicken with Mushrooms

Xi’an Chicken with Mushrooms

INGREDIENTS: 1-2 chicken legs and 1-2 chicken thighs, de-skinned but bone in 2-3 tablespoons peanut oil 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, sliced Half inch ginger peeled and 

Xi’an Beef Noodles

Xi’an Beef Noodles

Ingredients: 1/4 to 1/2 pound beef steak Marinade mixture: 2-3 dried red chili peppers, 1/2 teaspoon green Sichuan pepper corns, 1/2 teaspoon red Sichuan pepper corns—ground in a coffee grinder or Bullet mixer; 1 teaspoon corn starch, 1-2 tablespoons soy sauce, 1-2 tablespoons red Chinese 

Pepper Steak

Pepper Steak

INGREDIENTS 2-3 tablespoons peanut oil Beef, thinly sliced Marinade: 1-2 tablespoons each of soy sauce and red cooking wine; 1 teaspoon sesame oil; 1 teaspoon corn starch 2-3 garlic cloves, chopped 2-3 green onions, chopped Diced white or red onion (one small or half a large 

Fish Tofu with Mushroom and Cabbage

Fish Tofu with Mushroom and Cabbage

Ingredients 1-2 tablespoons of peanut oil 1-2 green onions, chopped 2-3 garlic cloves chopped Half inch piece of ginger, peeled and thinly sliced 2-3 dried red chili peppers (more or less depending upon spice tolerance) 10 cubes of fish tofu (processed fish meat shaped into