Bean Sauce Asparagus Chicken (豆瓣醬雞蘆筍雞, Dau6 Faan6 Zoeng3 Lou4 Seon2 Gai1)

Whenever I use asparagus in a dish, I usually use the thick stemmed version. However, for this recipe, I chose to use thin stemmed asparagus to match the thickness of the shredded tofu and sliced Shiitake mushrooms. The dish would have tasted the same if the thick stemmed asparagus was used, but using the thin stemmed makes the dish more visually appealing.

Enjoy!

Mesquite Grilled Ground Chili Garlic Oil Turkey Tails (燒烤豆科灌木蒜油辣椒醬火雞尾, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Syun3 Jau4 Laat6 Ziu1 Zoeng3 Fo2 Gai1 Mei5)

Turkey tails are not the usual part of the turkey most people buy at their local supermarket, even though they are relatively inexpensive and available. If you’ve ever been to a Chinese delicatessen in the USA, turkey tails are a staple, often poached in soy sauce. So, they aren’t as uncommon as you think (you probably just never knew to look for them!). This is my grilled version of a Chinese delicatessen classic using ground chili garlic oil (which is made in Thailand!). You can, of course, use any other sauce if you can’t get ground chili garlic oil at your local Asian market.

Enjoy!

Steamed Yellow Tail (蒸鰤, Zing1 Si1)

Yellow tail is visually appealing fish, as well as being very tasty. The fish is a good choice for steaming and is readily available at my local Asian market. I usually get an already freshly prepared fish, but a whole live fish (with the head) is also a good option.

The fish is always finished with heated oil and a soy sauce mixture. You can use a small pot or a wok to heat the mixtures, but I’ve been using the microwave to heat the soy sauce mixture. As always, you need to be very careful when you pour heated oil and liquids on the fish, as the hot oil and liquid will pop and splatter off the fish.

Enjoy!

Mesquite Grilled Korean-Style Spicy Pork (돼지불고기, Daeji Bulgogi) Stir Fry

This recipe uses the pork prepared using the Mesquite Grilled Korean-Style Spicy Pork (돼지불고기, Daeji Bulgogi) recipe. I used the pork much like I would Cantonese barbeque pork in a stir fry dish. The pork is, of course, spicier than Cantonese barbeque pork, and the dish itself is even spicier with the addition of whole Japanese chilies.

Enjoy!

Mesquite Grilled Lamb Rib Eye Chops (燒烤豆科灌木肉眼羊扒, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Juk6 Ngaan5 Joeng4 Paa4)

This is probably the most basic method to wood smoke (mesquite, in this case) lamb rib eye chops on a grill. There’s no marinating involved – just take the lamb rib eye chops out of the refrigerator one hour before grilling, coat with oil, salt or Lawry’s seasoned salt, and pepper, and then grill. The flavor is also at its most basic – just lamb and wood smoke (in this case mesquite). This method was also used for pork in this recipe: Grilled Hickory Smoked Rib Eye Pork Chops.

Enjoy!