Basil Asparagus Beef (紫蘇蘆筍牛肉, Zi2 Sou1 Lou4 Seon2 Ngau4 Juk6)

This recipe is a variation on a Chinese-American standard - here’s my recipe for this classic:  Cashew Asparagus Beef (腰果蘆筍牛肉, Jiu¹ Gwo² Lou⁴ Seon² Ngau⁴ Juk⁶). I never thought that mixing asparagus and basil would work together in a dish because I thought that the flavors would clash. Well, I was wrong since the taste combination is actually pretty tasty.

Enjoy!

Cumin Red Cooked Pork Fried Rice (孜然紅燒肉炒飯, Zi1 Jin4 Hung4 Siu1 Juk6 Caau2 Faan6)

Here’s a recipe that uses leftover Cumin Red Cooked Pork and rice. Since pork belly is used to make bacon, stir frying the pork releases oil as it is cooked, and that oil is used to stir fry all the ingredients. The dish may not be the healthiest, but it is tasty.

Enjoy!

Shredded Chicken Hong Kong Noodles (手絲鷄雲吞麵, Sau2 Si1 Gai1 Wan4 Tan1 Min6)

This recipe is similar to Shredded Chicken Chow Mein (手絲鷄炒麵, Sau² Si¹ Gai¹ Caau² Min⁶). Leftover chicken is hand-shredded, some vegetables and Shiitake mushrooms are added, and a soy based sauce (instead of oyster) is used to make this noodle dish. You can use leftover chicken breast and/or thigh meat from the following recipes: 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 Garam Masala Chicken, Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹), and Poached Chicken (白斬雞, Baak⁶ Zaam² Gai¹) with Ginger-Scallion Oil.

Enjoy!

Cashew Asparagus Chicken (腰果蘆筍鷄, Jiu1 Gwo2 Lou4 Seon2 Gai1)

Asparagus is in season, so here’s another black bean sauce dish using chicken. 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!

Slow Cooker Beer Corned Beef

Tomorrow is St. Patrick’s Day, so here’s another recipe for corned beef cooked in a slow cooker. The first recipe was Slow Cooker Corned Beef in Beer with Vegetables. This version uses just beer and a shot whisky (optional) to cook the corned beef in the slow cooker together with cabbage. I like using the slow cooker because it’s easy to cook corned beef, since you start the slow cooker in the morning and have dinner ready in the evening without having to mind the cooking.

Enjoy!

Rice Vinegar Carrots (米醋紅蘿蔔, Mai5 Cou3 Hung4 Lo4 Baak6)

Whenever I need a quick dish and the only vegetable in my refrigerator is carrots, this is the dish I make. The carrots are just cooked with seasoned rice vinegar and sesame oil. Seasoned rice vinegar has sugar and salt added, so if you just have (unseasoned) rice vinegar, just add a pinch of sugar and salt. Since the carrots are sweet, you get a sweet and sour flavor in the completed dish. This is about as simple as it gets.

Enjoy!

Chili Lemongrass Shrimp Dough Sliced Noodles (辣椒檸檬葉蝦刀削麵, Laat6 Ziu1 Ning4 Mung4 Jip6 Haa1 Dou1 Soek3 Min6)

The white inner core of the lemongrass is sliced finely and stir fried with dried red peppers to flavor the oil used in this shrimp dish. Depending upon your tolerance for heat, you can use more or less red chili peppers. You can also use any noodle that‘s available to you, in this case I used dough sliced noodles.

Enjoy!