Curry Cashew Long Bean Shrimp (咖哩腰果豆角蝦, Gaa3 Lei1 Jiu1 Gwo2 Dau6 Gok3 Haa1)

When you see a dish in a Chinese restaurant whose title contains the word, curry, it means that curry powder was added to the sauce. These dishes are usually stir fried (even when curry is used in a clay pot) and reflects the quick nature of Chinese wok cooking. This dish reflects that background using long beans and shrimp. The cashew nuts are toasted while the wok heats up, and then the ingredients are cooked quickly over high heat before adding the curry sauce. The one thing that a home kitchen can’t reproduce fully is the wok flavor imparted to the dish that comes from using high heat available in restaurant, the so called, “breath of the wok” (鑊氣, wok⁶ hei³).

Enjoy!

Tagu Choy with Dried Shrimp (蝦米塌古菜, Haa1 Mai5 Taap3 Gu2 Coi3)

Tagu choy (sometimes called taku choy) is a long stemmed vegetable available at your local Asian market. It makes a good change of pace from using another Asian leafy vegetable in a stir fry. If tagu choy is not available, you can substitute any Asian leafy vegetable in its place. Dried shrimp always adds a good flavor to vegetable dishes and, if desired, the rehydration liquid adds flavor to the sauce.

Enjoy!

Chili Oil Bean Curd Long Bean Chicken (紅油腐乳豆角雞, Hung4 Jau4 Fu6 Jyu5 Dau6 Gok3 Gai1)

I’m always on the lookout for new ingredients at my local Asian market. The market started carrying a new fermented bean curd in chili oil made by Laoganma. So I bought it, adding to my already full pantry of Chinese ingredients, and made this chicken and long bean dish with it. I also made the dish with a good amount of sauce, using the Shiitake mushroom rehydration liquid. The chili oil is not very hot, at least in my opinion, but it does add another flavor to fermented bean curd and the dish.

Enjoy!

Hot Bean Sauce Bell Pepper Chicken (辣豆辦青椒雞, Laat6 Dau6 Faan6 Ceng1 Ziu1 Gai1)

The sweetness of the bell peppers contrasts nicely with the spiciness of the hot bean sauce, and the combination of chicken and mushrooms is a classic taste pairing. The hot bean sauce also gives this dish its deep colored sauce. Together all these ingredients make this quick cooking dish.

Enjoy!

Black Pepper Sauce Oyster Mushroom Chicken (黑椒汁蠔菇雞, Hak1 Ziu1 Zap1 Hou4 Gu1 Gai1)

I had a can of oyster mushrooms available, but you can use any mushrooms, whether rehydrated, canned, or fresh, to make this dish. Black pepper sauce makes a good basis for the sauce and goes well with the chicken. If you like things spicy, add some red chili peppers for both heat and appearance.

Enjoy!

Black Bean Chili Sauce Snow Pea Chicken (黑豆辣椒荷蘭豆鷄, Hak1 Dau6 Laat6 Ziu1 Ho4 Laan4 Dau6 Gai1)

Some dishes are better with a small amount of sauce and others are not. This is one of those dishes that calls for more sauce, which, of course, goes well over rice. The amount of sauce can be controlled by the amount of liquid added to the basic sauce ingredients. In this case, the liquid from soaking the dried Shiitake mushrooms is used, but you can always add more water or stock instead. You may have to increase the amount of corn starch used to thicken the sauce if you add more liquid.

Enjoy!

Cumin Baby Bok Choy Sum Lamb Hong Kong Noodles (孜然小白菜心羊肉雲吞麵, Zi1 Jin4 Siu2 Baak6 Coi3 Sam1 Joeng4 Juk6 Wan4 Tan1 Min6)

Lamb leg meat is usually available as a whole leg with the bone still in, semi-boneless, or boneless. Occasionally smaller quantities are available and that prompted the creation of this dish. Cumin adds another flavor to the dish and that spice goes nicely with the dried red chili peppers. You can of course adjust the amount of chili peppers to your personal preference. Finally fried tofu (cut into strips) and an Asian leafy vegetable gives the noodle dish some added texture. Any leafy vegetable will do, but I used the leaves from baby bok choy sum.

Enjoy!