pickyfrench

Kosher salt
 8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil

From: the Wok page 214

Pad See Ew

Double recipe, serves 8
New: September 2022

Chicken:
1 lb chicken, sliced thinly
2 t light soy
2 t cornstarch

1/2 t baking soda

pinch of salt

Sauce:

2 T light soy

2 T dark soy

2 T oyster

2 T sugar

Stirfry:

1/2 c vegetable oil

12 ounces / ~ 1 lb / 350 grams gai lan, chopped so no stems wider than 1/4 thick

2 eggs, cracked in a small bowl

8 garlic cloves, minced

24 oz/ 1.5 lb fresh noodles (hor fun / chow fun)

Kosher salt, light soy, white pepper, fish sauce

1. Wash sliced chicken with cold water, drain in sieve, press dry

2. Combine all chicken ingredients in medium bowl. Stir vigorously.

3. Cover and set aside for 15 min

4. Boil water, blanch all cut gai lan for 1-2 min, then rinse with cold water

5. Boil water, add noodles,  cook ~1 min and stir to break up, drain, toss with oil, spread on large plates or rimmed baking sheets to dry for at least 5 min

5. Combine sauce ingredients to make sauce

6. Make sure all stir fry ingredients are prepped

7. Heat wok, add 1 T oil, swirl to coat, add chicken in 2 batches until nearly cooked through about 1 min per batch. Transfer to clean bowl.

8. Wipe wok, heat until smoking, add 1 T oil, add half broccoli and stirfry until charred, 1 min, transfer to bowl with chicken. Repeat.

9. Wipe wok, add 2 T oil, wait until simmering, add the 2 eggs directly to center, let it putt for 15 s, then flip.

10. Add garlic and stir-fry, breaking up the egg with the spatula, about 30 s to 1 min

11. Add noodles and toss in garlic oil

12. Add sauce and swirl around edges

13. Return chicken and broccoli and stir fry until sauce is cooked off

14. Season with salt, white pepper, light soy, fish sauce

15. Serve immediatly

originally from: The Wok, page 372

triple that mount of beans (150 > 450 grames)

too salty, try adding less soy (or oyster or fish sauce)

TURKEY MEATBALLS MANDARIN

 

1 lb. ground turkey

1 tbs instant minced onion

1 tsp. garlic powder

1 tbsp. soy sauce

1 egg

4 c. water

2 tbsp. soy sauce

1 tsp. ground ginger

1 pkg. (12 oz.) frozen peas

1 tsp. cornstarch

1 tbsp. water

3 c. hot cooked rice

1 can (11 oz.) mandarin oranges, segments, drained

Mix meat, onion, garlic powder, 1 tablespoon soy sauce and egg thoroughly. Shape mixture into 1 1/2 inch ball.

In large skillet, heat 4 cups water, 2 tablespoons soy sauce and ginger. Place meatballs in seasoned water; heat to boiling. Reduce heat; cover and simmer until meatballs are done, about 30 minutes. While meatballs simmer cook peas as directed on package, drain.

https://www.cooks.com/recipe/y676i1kp/turkey-meatballs-mandarin.html

Original recipe had waaay too much salt:

Haemul Pajeon (해물파전, Korean Seafood Pancakes)
New: April 2020

Ingredients
1-1/2 to 2 cups assortment of seafood squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
 (used 1/2 lb (or a little less) of squid, shrimp, and bay scallops each, scallops left whole)
2 bunches scallions (9-10 stalks)
1 red chili pepper (used red jalapeno)
2 eggs lightly beaten


Batter - makes 2 large pancakes (use 8 inch frying pan)
1C all purpose flour (used korean brand noodle flour)
1/4 C glutinous rice flour
1 T corn starch
1/2t salt
1/2t sugar
1/4t white pepper
1/2t garlic powder


Dipping Sauce (doubled from original)
2 T soy sauce
2 T white vinegar
2 T water
2 pinch of white pepper
2 pinch sesame seeds
2 pinch of gochugaru Korean red chili pepper flakes
2 T chopped scallion - optional


1. Cut seafood into bite sized pieces
2. Quickly fry at med heat, drain in sieve, save liquid, let seafood & liquid cool separately in the fridge
3. Wash and dry scallions, cut length to fit pan (basically in half), half white parts
4. Make dipping sauce
5. Mix batter with cooled seafood juice and enough icy cold water to equal about 1.25-1.5 cup total
6. Mix half the seafood into batter
7. Heat 3-4 T of oil in non-stick pan over media high heat (used setting 6, then turned down to 5)
8. Ladle in 1/2 the batter (I spooned, it was thick)
9. Arrange 1/2 of the scallions on top, press into batter. Get the pancake as flat as possible.
10. Add 1/2 the left seafood an red pepper slices
11. Spoon on half of the beaten egg (don't pour it'll all come out at once)
12. Cook for 3-4 min
13. Flip pancake adding 2-3 T oil around the edges and cook for 3 minutes more.
14. Serve hot


from:
https://www.koreanbapsang.com/haemul-pajeon/
https://www.justonecookbook.com/korean-pancake/
http://www.beyondkimchee.com/seafood-pancakes/

Japchae
new: feb 2018

Japchae
Serves 8

Ingredients
~12 ounces (400 grams) Korean potato starch noodles (dangmyeon, 당면)
3 small carrot
3 small sweet onion
1-2 bunch scallions
1 lb lean beef (sirloin or rib eye)
24 dried shiitake mushrooms, soaked until plump - see note
20 ounces fresh spinach
vegetable oil for stir frying
salt and pepper

Sauce
8 tablespoons soy sauce
3 tablespoons sugar
5 tablespoons sesame oil
1 tablespoon minced garlic
5 teaspoons roasted sesame seeds
Egg garnish (jidan) - optional

Instructions
1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.
9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
10, Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Notes
Dried shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind of fresh/dried mushrooms such as oyster or button mushrooms.
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.


from: https://www.koreanbapsang.com/2010/01/japchae-korean-stir-fried-starch.html

EDIT:

use 1 full lb of pork

use 1 Tb of garlic black bean sauce instead of doubanjiang

extra ginger

Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil

Instructions

Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.

Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.

Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.

Add marinated pork in to stir-fry until the color changes into white. Transfer out.

Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.

Garnish chopped green onion (green parts) and serve with steamed rice.

Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.

Serving size: 4

From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/

also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/