New... 2007

Serves 6

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

triple that mount of beans (150 > 450 grames)

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

and here: https://www.seriouseats.com/the-ultimate-beef-wellington-recipe

New, 2021:

2 3x 0.75 lb Center cut beef tenderloin (tell better meats its for individual beef wellingtons)
1 Tb Dijon mustard
Olive oil, for frying
1.25-1.5 lbs mixture of wild mushrooms, cleaned (portobello, crimini, shiitake, chantrelles)

2 shallots

1/4. c Hennessy cognac

1/4. c heavy whipping cream

1 Tb soy sauce
1 thyme sprig, leaves only
1x 14 oz package DuFour Puff Pastry
12 slices of procuitto di Parma

1 egg yolk, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper



1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)

2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.

3. Finely blitz the mushrooms and shallots in the food processor (2 batchwes) and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Next add brandy, let evaporate, add soy sauce, and finally add whipping cream which will thicken it up very quickly. (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.

4. Cut the pastry in thirds, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Roll wider rather than longer probably to accomidate shape. Chill in the refrigerator.

5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread a third of the duxelle evenly over the ham.

6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.

8. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 425 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. 

Serve the beef wellingtons sliced, with the sauce as an accompaniment.

For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes

Original:

2 x 400g beef fillets (used 2x lb. Next time try 3x 0.75 lb and stretch the pastry more)
1 Tb Dijon mustard
Olive oil, for frying
500g mixture of wild mushrooms, cleaned (1.25 lbs)
1 thyme sprig, leaves only
500g puff pastry (1x 14 oz package)
8 slices of Parma ham (use 9 probably if scaling up to 3x)
2 egg yolks, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper

(Can scale this down to a quarter recipe, or skip all together...)
2 tbsp olive oil
200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 x 750ml bottle red wine
750ml beef stock


1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)

2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.

3. Finely blitz the mushrooms in the food processor and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.

4. Cut the pastry in half (or 3rds if doing 3x), place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.

5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham (3 slices if doing 3x) in the middle, overlapping them slightly, to create a square. Spread half (or a third) the duxelle evenly over the ham.

6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

7. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

8. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.

9. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.


10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6/400 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. (I cooked for probably 30 minutes. Next time will cook even a little longer to get browner crust)

Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes

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/

Jjajangmyeon

k noodles

(This is a double+ recipe)

1 pound ground pork
10 oz pound raw shrimp, peeled and diced (1 bag at QFC)
Cooking oil
2 large onions (about 1 cup, finely diced)
8 cups napa cabbage (green parts roughly cut, white parts 1/4″ dice) (or the whole thing)
3 medium zucchini (about 1 cup, 1/4″ dice)
4 slices ginger (optional)

Sauces
2/3 cup chunjang (fermented black bean paste; found in Korean markets)
4 tablespoons ground bean sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
4 tablespoons hoisin sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
2 tablespoon miso paste

4 tablespoons soy sauce (leave out!! too salty!)
1/2 cup chicken broth
1 cup water
6 tablespoons cornstarch, mixed with 3 tablespoons water
1 teaspoon pure sesame oil

Cucumber for garnish
Fresh zha jiang noodles



1. Wash and dry napa cabbage leaves. Green leafy parts may be left in larger pieces (2″ or so), but white parts must be diced small (cut white parts vertically into 1/4″ wide sticks, then cut sticks into 1/4″ dice).

2. Cut zucchini in 1/4″ dice also (slice lengthwise intro 1/4″ strips, then strips into 1/4″ sticks, then sticks into 1/4″ dice).

3. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add onion and cook until softened; remove to a bowl. Add a bit more oil and cook cabbage until edges look translucent; remove and add to bowl. Add zucchini and cook briefly, just to coat with a bit of oil; remove and add to other vegetables.

4. Heat a bit more oil and cook ground meat, breaking it up well with a spatula. When all traces of pink are gone, remove meat to a separate bowl.

5. Heat 3 tablespoons of oil in the skillet with the ginger slices. Add ground bean sauce and hoisin sauce (also chunjang and miso, if using) and cook, stirring, until the sauces are bubbling hot and mostly mixed into the oil.

6. Add meat back in (try and leave out any juice that may have accumulated), and mix well with sauce. Cook for another minute, then remove ginger slices. Add back vegetables and stir.

7. Add soy sauce, water and chicken broth (you may substitute 3 tablespoons water plus 1 tablespoon soy sauce if you don’t have chicken broth) and stir. Cook to heat.

8. Mix cornstarch with water, then stir into the skillet. Cook until sauce thickens. Add sesame oil to finish.

9. Slice cucumber thinly on the diagonal. Then take one little stack of cucumber slices at a time and cut thin matchsticks. Set aside for garnish.

10. Cook fresh noodles in boiling water (if you can’t read the directions, just know that fresh noodles cook quickly, so taste it after 3 minutes and check). Serve immediately, as the noodles get gummy and stick together as they cool. Top with meat sauce and garnish with slivered cucumber.



From:
http://chinesegrandma.com/2014/09/zha-jiang-mian/

aka zhájiàngmiàn (炸酱面)

Used pork, doubled the recipe. Just okay.

New: May 2016

Serves 2 | Prep Time: 15 Mins | Cook Time: 5 Mins

2 tablespoons oil
2 cloves garlic, minced
4 oz boneless and skinless chicken breast, cut into thin pieces
8 oz dry wide rice sticks or 10 oz fresh flat rice noodles
6 oz Chinese broccoli (kalian/gailan)
2 beaten eggs, optional

2 tablespoons sweet soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar

Cook the wide rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain. If you use fresh flat rice noodles, loosen the noodles with hand, make sure they are not sticking or clumping together.

Mix all the ingredients for the Seasonings in a small bowl. Set aside.

Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken and continue stirring. As soon as the chicken changes color, add the rice noodles, Chinese broccoli, and stir continuously, for 30 seconds. Add the Seasonings and stir continuously until everything is well combined. Add the beaten eggs (if using), and more oil if needed. Cook the egg and then stir to combine well with the noodles. Dish out and serve immediately.