1 lb Chinese or Korean Rice Cake - 450 gr

2 Tbsp cooking oil - divided

3 cloves garlic - finely chopped or grated

1 lb  baby bok choy - 450 gr (suggest 600 g)

1/4 cup chicken broth (or shiitak water)

Added: ginger, shiitakes, one yellow onion

Seasonings:

2 Tbsp soy sauce dark

2 Tbsp oyster sauce

1 Tbsp shaoxing wine

1 tsp black vinegar

1/2 tsp sugar

white pepper

Can add less salt, leave out sugar

If you get the refrigerated rice cakes or dried rice cakes, soak them in the water for at least 2 hours (overnight for dried rice cakes). If you use frozen ones, thaw in the refrigerator and then soak

Drain off the soaking water and the rice cakes are ready to be used

1. Preheat a large skillet or wok over high heat. Add 1 Tbsp cooking oil and swirl to cover the base of the skillet or wok. Add chicken and stir fry until the chicken pieces turn opaque and cook through. Dish out the cooked chicken

OR

Add tofu/soaked shiitake mushrooms

2. Wipe the wok clean if necessary. Bring the skillet/wok back to high heat. Add another 1 Tbsp of cooking oil. Add garlic and stir fry for about 20 seconds. Add the bok choy and stir fry another minute

3. Add rice cakes, seasonings, and broth. Give them a quick stir. Cover with a lid and cook for about 3 minutes or until the rice cakes soften

4.Uncover the lid and give it a good stir to mix everything. Add the chicken/mushrooms/tofu back into the skillet/wok and give it a stir. 

Garnish with chopped green onion and serve warm

https://drivemehungry.com/stir-fried-shanghai-rice-cakes-chao-nian-gao/

https://whattocooktoday.com/stir-fried-nian-gao-rice-cakes.html

Sheet Pan Tandori Chicken

INGREDIENTS

5 tablespoons organic canola oil

4 cloves garlic, minced

2 tablespoons grated fresh ginger

1 tablespoon chili powder

1 tablespoon garam masala

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground turmeric

1 cup plain whole-milk yogurt

2 tablespoons fresh lime juice

1 jalapeño pepper, seeded and finely chopped

Kosher salt

Freshly ground black pepper

2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)

3/4 pound Yukon Gold potatoes, cut into 1-inch pieces

4 cups 1-inch cauliflower florets

4 cups 1-inch broccoli florets

8 small cremini mushrooms, stems trimmed

1/2 teaspoon fenugreek seeds or cumin seeds

1/2 cup red onion, halved lengthwise, then sliced into thin half-moons

Mango Chutney (homemade or your favorite store-bought chutney)

PREPARATION

In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.

In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.

Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.

Set a rack in the upper-third of the oven and preheat the oven to 425°F.

Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.

Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.

Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired. 

from: https://www.epicurious.com/recipes/food/views/tandoori-chicken-and-vegetable-sheet-pan-supper

New Joe's

Joe's Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)

PREP TIME 10 mins

COOK TIME 30 mins

TOTAL TIME 40 mins

SERVINGS 4 to 6 servings

Ingredients

2 tablespoons unsalted butter

8 ounces crimini mushrooms, sliced

1 medium yellow onion, diced

4 cloves garlic, chopped

1 teaspoon salt, divided

6-ounce bag (8 cups) baby spinach

1 pound (85 to 95%) lean ground beef (use turkey instead of beef)

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

6 large eggs

1 teaspoon Tabasco sauce, optional

Sliced sourdough bread or rolls, to serve

Method

Cook the mushrooms, if using:

Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes.

Cook the onions:

Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes.

Wilt the spinach:

Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume.

When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.

Cook the ground beef:

Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles.

Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes.

Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)

Scramble the eggs:

Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined.

Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes.

Mix everything together and serve:

Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined.

Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.

originally from: https://www.simplyrecipes.com/recipes/joes_special_scrambled_eggs_with_spinach_beef_and_mushrooms/