Beef Shanghai Noodles (牛肉上海麵, Ngau4 Juk6 Soeng6 Hoi2 Min6)

This recipe was updated on 24 Oct 2014. Some instructions and ingredient quantities were changed.

Shanghai noodles are thicker than the normal chow mein noodles and have a chewy texture. As with all my noodle recipes, I recommend that you slightly burn the noodles as is done in restaurants to give the dish an added flavor. Sliced garlic is another added ingredient that makes this tasty dish.

Enjoy!

Turkey Chive Chow Mein (韭菜火雞炒麵, Gau2 Coi3 Fo2 Gai1 Caau2 Min6)

 

This recipe was updated on 23 Oct 2015. Some instructions and ingredient quantities were changed.

 

This noodle dish was made from leftovers from the Pecan Smoked Basil Oregano Turkey Thighs recipe. You can, of course, use any leftover turkey to make this dish. I happen to have had chives, but you can substitute green onions since they’re more easily available. The sauce is simple and based on oyster sauce.

Enjoy!

Pecan Smoked Basil Oregano Turkey Thighs

 

Turkey thighs are a great when they’re grilled with pecan wood. The simple marinade uses dried basil and oregano, together with lemon juice and white wine. Any leftover turkey can be used to make noodles, such as the Turkey and Chive Chow Mein (Gau² Coi³ Fo² Gai¹ Caau² Min⁶, 韭菜火雞炒麵) recipe.

Enjoy!

Lime Chili Garlic Sauce Shrimp (青檸蒜蓉辣椒酱蝦, Ceng1 Ning4 Syun3 Jung4 Laat6 Ziu1 Zoeng3 Haa1)

 

This recipe was updated on 27 Oct 2014. Some instructions and ingredient quantities were changed.

Lime juice adds a tart flavor to this spicy dish of shrimp, sugar snap peas, and baby corn. In the USA, the terms shrimp and prawn are used interchangeably and prawn usually means a large shrimp. For this dish, it doesn’t matter which one you use, since they both taste good! Chili Garlic sauce is a hot tasting prepared sauce and the amount can be adjusted to taste.

Enjoy!

Chicken and Snow Peas with Oyster Mushrooms (荷蘭豆蠔菇鷄, Ho4 Laan4 Dau6 Hou4 Gu1 Gai1)

 

This recipe was updated on 19 Jul 2015. Some instructions and ingredient quantities were changed.

The chili sauce used in this dish is made by Sichuan Gau Fu Ji Food and is made with fresh chilies. You can use any chili sauce or omit it all together if you’re not into hot and spicy food, but you’ll be missing a great fresh chili flavor in this dish. Feel free to add more or less of the chili sauce depending upon your tolerance for heat. Snow peas provide the crunchiness to this dish and mushrooms always goes well with chicken.

Enjoy!

Cashew Asparagus Beef (腰果蘆筍牛肉, Jiu1 Gwo2 Lou4 Seon2 Ngau4 Juk6)

This recipe was updated on 17 May 2015. Some instructions and ingredient quantities were changed.

Asparagus is in season again. Asparagus beef in black bean garlic sauce is a classic Cantonese-American dish. Cashews are an extra addition that goes well with this dish. I was feeling a little lazy when I made this dish, so I used bottled black bean garlic sauce to make it. Lee Kum Kee makes a really good bottled sauce in my humble opinion, and I use it whenever I don’t make the black bean sauce myself. I used the Shiitake mushroom rehydration liquid together with a corn starch slurry to increase the amount of sauce.

Enjoy!

Steamed Fish Fillets with Chinese Broccoli (芥蘭蒸斑腩, Gaai3 Laan4 Zing1 Baan1 Naam5)

This recipe was updated on 15 Oct 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Fish fillets are a great option for steaming since they’re easy and fast to prepare and cook. In fact the preparation time is longer than the actual cooking time. My local Asian market happened to have Rockfish fillets on sale, so they were the choice for this dish, but you can use any firm white-flesh fish. The recipe is very similar to the previously posted Steamed Fish (蒸魚, Zing¹ Jyu⁶) recipe and this version is a good choice if you’re in a hurry and looking for an easy way to have some fish! Since the cooking time is so short using fish fillets, the Chinese broccoli is cooked together with the fish.

Enjoy!