Black Bean Chili Sauce Beef Rice Roll Chow Fun (黑豆辣椒牛肉炒粉, Hak1 Dau6 Laat6 Ziu1 Ngau4 Juk6 Caau2 Fan2)

Rice roll chow fun noodles are rolled chow fun noodles and are available at your local Asian supermarket. Since the noodles aren’t refrigerated (at least in California where I live and there is a law allowing this), they have a soft texture. If the noodles are refrigerated, the texture of the noodles becomes tougher, if not hard. Since you have to use the noodles the day you buy them, you have to plan ahead to get all the ingredients ready before getting the noodles. Outside of that, the dish takes the same amount of effort to make as any other stir fried noodle dish.

Enjoy!

Cashew Asparagus Shrimp (腰果蘆筍蝦仁, Jiu1 Gwo2 Lou4 Seon2 Haa1 Jan4)

A previous version of this dish, Cashew Asparagus Prawns (腰果蘆筍蝦仁, Jiu¹ Gwo² Lou⁴ Seon² Haa¹ Jan⁴), used a basic sauce. This version uses the prepared Lee Kum Kee brand black bean garlic sauce. In the USA, the terms prawn and shrimp are used interchangeably, with prawn generally meaning larger shrimp. Try this version of a classic Chinese-American restaurant dish.

Enjoy!

Chinese Barbeque Chicken Salad (手絲燒烤鷄沙律, Sau2 Si1 Siu1 Haau1 Gai1 Saa1 Leot6)

This recipe was updated on 15 Aug 2015. Some equipment was added and hyperlinks fixed.

If this recipe looks familiar, it is, since it’s a variation of the original Mom’s Chinese Chicken Salad (手絲鷄沙律, Sau² Si¹ Gai¹ Saa¹ Leot⁶) recipe. My Mom liked this version of the salad more than the original. This time when I made the salad, I decided to barbeque the chicken using the Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹) recipe. I marinated the chicken for a week, which is much longer than called for in the grilled chicken recipe, but other than that, making the Chinese chicken salad was the same. The recipe still makes enough salad to feed an army of relatives, so try making this the next time you have a family gathering.

Enjoy!

Steamed Black Pepper Sauce Pork Ribs (黑椒汁蒸排骨, Hak1 Ziu1 Zap1 Zing1 Paai4 Gwat1)

This is a pretty easy dish to prepare since bottled Lee Kum Kee brand black pepper sauce is used to flavor the pork ribs before steaming. In this case, the ribs were left as a block of 2-3 ribs, but you can also use individual cut ribs. Towards the end of the steaming, the sugar snap peas are added to the plate, making this a one plate recipe.

Enjoy!

Shrimp Sugar Snap Pea Curry Noodles (咖哩蜜豆蝦炒麵, Gaa3 Lei1 Mat6 Dau6 Haa1 Caau2 Min6)

I happened to have some flat noodles and decided that I needed to make a curry dish. You can, of course, use any noodle that’s available to you, but for some reason flat noodles always seem to go well with curry. I always add some Worcestershire sauce to my curry dishes, which is not usually thought of as an ingredient to use with curry. I also added some heat to the dish by using a Jalapeño pepper, but that’s an individual preference, so feel free to omit this ingredient. I also used coin mushrooms, which are just small Shiitake mushrooms. If coin mushrooms are not available, just substitute cut Shiitake mushrooms.

Enjoy!

Chicken and Mushroom Noodles (蘑菇雞撈麵, Mo4 Gu1 Gai1 Lou1 Min6)

Whenever I have leftover chicken, I always find a way to use the chicken in a noodle dish with my favorite sauce to use with the noodles: oyster sauce. There’s just something I find particularly appealing about the combination of those ingredients. Here are some chicken recipes that can be used to supply the leftovers: Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹), Soy Sauce Chicken (豉油鷄, Si⁶ Jau⁴ Gai¹), Grilled Chili Sauce Chicken (燒烤鮮辣椒鷄, Siu¹ Haau¹ Sin¹ Laat⁶ Ziu¹ Gai¹), Grilled Ginger Peach Chicken (燒烤薑桃子雞, Siu¹ Haau¹ Goeng¹ Tou⁴ Zi² Gai¹), Grilled Guinness Chicken, Grilled Garam Masala Chicken.

Enjoy!

Hot Fermented Bean Curd Beef with Bell Peppers (辣椒腐乳青椒牛肉, Laat6 Ziu1 Fu6 Jyu5 Ceng1 Ziu1 Ngau4 Juk6)

I previously posted a similar dish using regular fermented bean curd, Beef and Bell Peppers with Fermented Bean Curd (腐乳青椒牛肉, Fu⁶ Jyu⁵ Ceng¹ Ziu¹ Ngau⁴ Juk⁶). This version of the recipe uses fermented bean curd with chili as the basis for the sauce, so there’s a little more spice to the taste of the dish. Since fermented bean curd is an acquired taste, you can reduce or increase the amount depending upon your preference.

Enjoy!