Dan Dan Noodles

Servings: 6

1/3 cup sesame oil

6 cloves garlic, minced

1 tbsp chili flakes

1/2 cup tamari (or soy sauce)

1/4 cup hoisin

1 tbsp honey

2 tbsp rice vinegar

3 tbsp peanut butter or tahini

8 oz Chinese egg noodles or rice noodles

2 1/2 cups chicken broth

2 cups spinach, roughly chopped

1/2 lb ground pork or chicken

2 cups mixed mushrooms, chopped

1 shallot, coarsely chopped

4 stalks green onion, thinly sliced

1. Make chili oil: Heat a large skillet over medium heat. Add sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until garlic is fragrant, about 5 minutes. Remove from heat and transfer oil to glass jar.

2. Combine tamari, hoisin, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook noodles according to package directions. Drain and set aside.

4. In a large pot, add broth and 1/2 the tamari mixture. Bring to a simmer over medium heat. Stir in spinach and keep warm.

5. In a large skillet, heat sesame oil over medium-high heat. Add ground pork. Season with pepper and cook through, about 5 minutes.

6. Add mushrooms and shallot and cook for 2-3 minutes.

7. Slowly pour in 1/2 the tamari mixture. Bring to a simmer and cook until the sauce coats the meat and it begins to caramelize and get crispy, about 5 minutes.

8. Add 2-4 tbsp of chili oil and remove from heat.

9. Ladle broth into bowls. Add noodles and toss to combine. Spoon meat over noodles. Top with green onion and additional chili oil.

https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/#wprm-recipe-container-83098

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Halibut with Tamari Ginger Dressing

Yield: 6 servings

1/4 cup tamari

3 tbsp rice vinegar

2 tbsp mirin

2 tbsp olive oil

2 tsp sesame oil

2 scallions, thinly sliced on the diagonal

1/4 cup finely julienned peeled fresh ginger

1 tsp red pepper flakes

6 halibut fillets, skinned

1 tbsp sesame seeds

1. In a small bowl, combine tamari, rice vinegar, mirin, olive oil, sesame oil, scallions, ginger, and red pepper flakes.

2. In a large, shallow dish, brush the halibut fillets with half of the dressing. Cover and refrigerate for 30 minutes.

3. Preheat the oven to 450F. Bake in the upper third of the oven for 10 to 12 minutes, or until glazed and just cooked through.

4. Pour the remaining dressing over the fish, sprinkle with the toasted sesame seeds, and serve.

https://www.foodandwine.com/recipes/halibut-with-soy-ginger-dressing

Orange Ginger Dressing

Yield: 1/2 cup

1/4 cup orange juice

1/2 tsp orange zest

3 tbsp olive oil

1 tsp honey

2 tsp rice vinegar

1 tsp ginger, mincd

pinch of salt

1. Combine all ingredients in a blender and blend on high until smooth.


http://www.thecreativebite.com/light-orange-ginger-vinaigrette/

Hoisin Marinade for Tofu

Yield: 3/4 cup

1/2 cup hoisin sauce

1 tbsp tamari

3 tbsp rice vinegar

1 tbsp lime juice

1 tbsp sriracha

1 clove garlic, finely minced

1 small knob ginger, finely minced

Pad Thai

Yield: 1-2 servings

4 oz rice noodles

2 tbsp coconut oil

4 medium-sized shrimp, shelled and de-veined

2 oz firm tofu, cut into slices

1 large egg

1/2 onion, diced

1 clove garlic, finely minced

1/2 cup bean sprouts

2 green onions, thinly sliced

2 tbsp crushed peanuts

lime wedges

Sauce:

1 tbsp tamarind paste

2 tbsp fish sauce

2 tbsp maple syrup

1 tbsp tamari

1/2 teaspoon chili powder

1 tbsp rice vinegar


1. In a large bowl, soak the noodles in cold water for 15 minutes or until softened.
2. In a small bowl, combine all the sauce ingredients. Set aside.

3. In a large skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes on each side, until pink and cooked through. Remove from heat.

4. In the same skillet, sear the tofu on each side. Remove from heat.
5. Scramble the egg and cook in the same skillet. Remove from heat.
6. Saute the onion and garlic in the same skillet.
7. Once onions have softened, add the noodles. Stir continuously until noodles are cooked through.
8. Add the shrimp, tofu, scrambled egg, bean sprouts, and sauce. Cook for 1 to 2 minutes.
9. Garnish with green onion, peanut, and lime wedges. Serve immediately.


http://rasamalaysia.com/pad-thai/2/

Vietnamese Dipping Sauce

Yield: 1 cup

3 tbsp rice vinegar
1/4 cup fish sauce

1/4 cup maple syrup

1/4 cup lime juice

2 garlic cloves, finely minced

1-inch piece ginger, minced

1 red chilli, thinly sliced 

1. In a small bowl, combine all ingredients and stir well.

Miso Glaze

Yield: 1/4 cup

2 tbsp white miso
2 tbsp mirin
1 tbsp honey
1 tsp light soya sauce or tamari
1/2 tsp rice vinegar

1. Combine all ingredients in a small bowl and whisk to combine.