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Easy Wonton Soup

Easy Wonton Soup

INGREDIENTS: 2-3 garlic cloves cut into large pieces 1/2 inch piece of ginger sliced into thin pieces 2-3 tablespoons of peanut oil 1-2 green onions cut into small pieces (leave some for garnish at end) 4-6 cups water 1 chicken boullion cube 1-2 table spoons 

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 

Green Beans and Garlic

Green Beans and Garlic

Ingredients

  • Fresh green beans (several handfuls, depending upon how much you plan to prepare)
  • 4-5 garlic cloves
  • Salt to taste (1/4 to 1/2 teaspoon)
  • 3-4 tablespoons peanut oil

Cooking Instructions

  1. Wash and prep the green beans (break off the ends and de-string if necessary).
  2. Peal and chop the garlic into large pieces.
  3. Bring a pot of water to a boil and blanch the beans for about 1-2 minutes; pour into a strainer and rinse.
  4. Heat the peanut oil in a wok on medium high heat and add the garlic. Gently stir fry for several minutes, but do not let the garlic get too dark. You are flavoring the oil with the garlic.
  5. Add the green beans and toss in the garlic oil to coat the beans well.
  6. Sprinkle the beans with salt (to taste) and keep stir frying for about 2-3 minutes. Do not overcook the beans.
  7. Plate the beans and pour the garlic oil from the wok over the beans.
  8. This dish can be served hot, but it is often served as a cold dish. (You can prepare first and let it sit while you cook other dishes.)

Cucumber Cold Dish

Cucumber Cold Dish

Ingredients 1-2 cucumbers (English cucumber is an excellent choice) 2-3 garlic cloves 1 teaspoon sesame oil 3 tablespoons soy sauce 3 tablespoons Chinese black vinegar Cooking Instructions Cut the cucumber in half longwise and clean out seeds (can scoop out with a spoon). Thinly slice 

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 

Szechuan Chicken Noodle Soup

Szechuan Chicken Noodle Soup

Ingredients:

  • 2-3 tablespoons peanut oil
  • 4-5 cloves garlic chopped
  • Half-inch chunk of ginger, thinly sliced
  • 2-3 green onions chopped
  • Half white or red onion chopped
  • 4-5 dried red chilies, cut in half
  • 1 teaspoon green Szechuan pepper corns
  • 1 teaspoon red Szechuan pepper corns
  • 1-2 pieces star anise
  • 2 chicken bouillon cubes
  • 1 teaspoon Szechuan pepper salt
  • 1 table spoon soy sauce
  • 2-3 table spoons Chinese red cooking wine
  • 1 table spoon black bean chili paste in oil
  • 1 table spoon Chinese black vinegar
  • 4-5 cups water
  • Chicken leg and thigh de-skinned but bone in, chopped into half-inch pieces
  • Garnish: 2-3 green onions finely chopped and a sprinkle of sesame oil
  • Noodles: 1 egg, 1 cup flour, 1/4 cup corn starch, 1/2 to 1 teaspoon salt, about 1/2 cup water

Cooking Instructions:

  1. Make the egg noodle dough in advance; let set one hour.
  2. Heat oil in wok on high.
  3. Add the garlic, green onions, ginger, and white or red onion and stir fry for 1-2 minutes.
  4. Add the red chilies, the pepper corns, and star anise and stir fry for 1-2 minutes.
  5. Add the cut chicken and stir fry until golden brown.
  6. Sprinkle with the Szechuan pepper salt and add the red cooking wine and stir fry a few minutes.
  7. Add the soy sauce and black vinegar and stir fry a few minutes.
  8. Add the black chili paste and stir fry a few minutes.
  9. Add the water and bring to a boil.
  10. Add the chicken bouillon cubes.
  11. Bring to a boil, reduce heat, cover, and simmer for at least 30 minutes (1 hour is preferred).
  12. Making the noodles:
    1. With about 15-30 minutes remaining on the soup, start making the noodles.
    2. Heavily flour a cutting board and a clean, dry plate.
    3. Roll small chunks of dough into thin, rectangular sheets. Flour to keep from sticking. Cut into thin noodles strips with a knife or cleaver (1/4 to 1/8 inch thick).
    4. Place onto the plate, sprinkle with flour, and mix by hand—keep them well floured to prevent them from sticking together.
    5. Bring large pot of water to boil.
    6. Place the cut dough noodles into boiling water, bring to boil, reduce heat, and boil for at least 5 minutes.
    7. Pour into strainer and rinse with cold water.
  13. Put noodles into bowls. Spoon in chicken pieces. Pour soup onto the chicken and noodles through a strainer. Sprinkle with sesame oil and garnish with cut green onions.

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 

Chicken with Dried Lily Flowers and Potatoes

Chicken with Dried Lily Flowers and Potatoes

Ingredients

  • 2 chicken legs and thighs (bone in and skinned)
  • Handful of dried lily flowers
  • 2-3 tablespoons of peanut oil
  • 2-3 green onions, chopped
  • 2-3 garlic cloves, chopped
  • A few thin slices of ginger
  • Cinnamon stick
  • 2-3 pieces of star anise
  • 2-3 dried red chili peppers
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons black Chinese vinegar
  • Half teaspoon 13 spice
  • 2-3 cups water
  • One potato, cut into large cubes
  • Black pepper

Cooking Instructions

  1. Wash and cut chicken leg and thigh (still on bone but w/out the skin)
  2. Soak a handful or so of dried lily flowers in water for 5 minutes
  3. Blanch the lily flowers in boiling water for 2-3 minutes
  4. Heat 2-3 tablespoons of peanut oil on high and stir fry green onion, garlic, and ginger for a minute
  5. Add cinnamon stick, 2-3 star anise pieces, and 2-3 dried red chili peppers and stir fry for a minute
  6. Add the chicken and stir fry several minutes
  7. Pour in 2-3 tablespoons of soy sauce and stir fry a few minutes
  8. Pour in 1-2 tablespoons of black Chinese vinegar and stir fry a few minutes
  9. Sprinkle with half teaspoon or so of 13 spice and mix around
  10. Add the blanched lily flowers
  11. Add enough water to just cover everything
  12. Bring to a boil, mix around, cover, reduce heat and simmer for 15 minutes
  13. Mix around, and add one potato, cut into large cubes or chunks (add some water if necessary)
  14. Bring to a boil, mix around, cover, reduce heat, and simmer for 15 minutes or until potatoes are tender
  15. Put into a large serving bowl and sprinkle with black pepper

Beef Noodle Soup

Beef Noodle Soup

Ingredients 1/2 lb to 1 lb beef (steak, sirloin, or tender loin) 3-4 tablespoons of peanut oil 3-4 garlic cloves 1/2 inch piece of ginger cut into thin slices 1-2 green onions cut into small pieces 4-5 dried red chilis 1 teaspoon of green and