Cilantro Chicken

Recipe originally posted on Genius Kitchen.



  1. Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
  2. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
  3. Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Baked Eggplant Parmesan

Recipe originally posted on Martha Stewart.


  • Olive oil, for baking sheets 
  • 2 large eggs 
  • 3/4 cup plain dry breadcrumbs 
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping 
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon dried basil 
  • Coarse salt and ground pepper 
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds 
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella 


  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. 

  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees. 

  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

Recipe originally posted on Vegetarian Times.


Sesame Dressing

  • 3 Tbs. roasted sesame oil

  • 2 Tbs. tahini

  • 2 Tbs. seasoned rice wine vinegar

  • 1 Tbs. low-sodium soy sauce


  • 1 1/2 cups frozen shelled edamame, thawed

  • 2 cups tatsoi leaves

  • 2 cups mizuna

  • 1 cucumber, peeled and sliced

  • 1 8-oz. pkg. baked teriyaki tofu, cubed

  • 1 green onion, sliced


1. To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.

2. To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.

3. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.

Steak and Mitsuba Herb Chirashi Sushi With Balsamic Soy Sauce

Recipe originally posted on The Spruce.


  • 1 egg
  • 1 cup/150 grams/6 ounces cooked steak (cubed)
  • Salt and black pepper to taste
  • 3 tablespoons olive oil for pan frying steak
  • 2 servings steamed white rice (or brown rice)
  • 2.6-ounce package of Sushinoko (powder sushi vinegar mix)
  • 1 stalk mitsuba (Japanese herb, may be substituted with watercress or cilantro)
  • 2 teaspoons fresh ginger (chopped)

For the Balsamic Soy Sauce:

  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoon soy sauce
  • Dash of black pepper


  1.  If you don't have steamed rice on hand, prepare 4 servings of cooked rice per your rice cooker instruction. To prepare cooked rice on the stove, follow these instructions.

  2. Make the sushi rice. Using warm rice, gently mix in the Sushinoko brand powdered sushi vinegar mix using the edge of a rice paddle with diagonal slashing motions. Note, a 2.6-ounce package of Sushinoko powdered sushi vinegar may be used to season 4 cooked servings of rice (about 1 cup cooked rice per serving).
  3. In a small pot, heat water over medium-high heat and hard boil egg. It will take about 8 to 10 minutes for the egg to cook. Remove the egg from the water and let it cool. Peel the shell, save the egg white to enjoy later, and crumble the egg yolk into small bits with a fork.
  4. While the egg is cooking, prepare the balsamic soy sauce. In a small pot heat balsamic vinegar and soy sauce over medium heat until warmed. Add a dash of black pepper and set aside to cool.
  5. Chop mitsuba herb (or watercress or cilantro). Chop ginger into thin matchstick pieces and chop the matchstick pieces into tiny cubes. Set aside.
  6. In a medium frying pan, heat olive oil over medium-high heat and cook the steak until medium. Cook about 6 to 7 minutes on the first side, and flip the steak over and cook for another 4 to 5 minutes. Let the steak rest for about 3 to 5 minutes before slicing and chopping up the steak. By allowing the steak to rest you let the juices circulate back into the meat for tender, juicy meat.
  7. If you prefer, drizzle some of the balsamic soy sauce over the chopped steak to allow the flavor to absorb into the meat. Otherwise, the balsamic soy sauce can be drizzled over the chirashi sushi before serving.
  8. Assemble the chirashi sushi. On individual plates, place a serving of sushi rice on the plate and spread out. Top the sushi rice with cubed beef. Garnish with chopped mitsuba and ginger. Garnish with crumbled egg yolk. Drizzle balsamic soy sauce over the beef and chirashi sushi. Enjoy immediately!

Recipe Tips:

Try substituting steak with prepared deli style, thinly sliced roast beef. Also, may substitute with thinly sliced black forest ham.

Use powdered sushi vinegar rice mix as a short cut to making sushi rice. Or, make your own from scratch.

Shungiku and Maitake Stir-Fry

Recipe originally posted on


  • 1 tablespoon vegetable oil
  • 1 pack of Maitake (Hen of the Woods) mushrooms
  • 1 bunch shungiku, roughly chopped (spinach will also work)
  • 1 small pack of katsuobushi (about 1/4 cup)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sugar


  1. Heat a frying pan over medium-high heat until hot. Add the oil and mushrooms along with a pinch of salt and stir-fry until the edges of the mushrooms start to brown.
  2. Add the shungiku and katsuobushi and stir-fry until the leaves have wilted. Add the soy sauce and sugar and continue frying until there’s no liquid left in the pan. Serve immediately.

Thai Basil Eggplant

Recipe originally posted on Vegetarian Gastronomy.


  • 1 large Italian eggplant, or 2 medium Japanese or Chinese eggplants
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 white onion, halved and thinly sliced
  • 14 oz firm tofu, block
  • 2 cloves garlic, minced
  • 4 tbsp cooking oil, such as coconut, grapeseed, or avocado
  • basil leaves

For the sauce:

  • 4.5 tbsp hoisin sauce, see notes below for brand recommendations
  • 1/2 cup tamari, or soy sauce
  • 1/4 cup water
  • 2 tsp chili sauce, such as Huy Fong Chili Sauce
  • 2 tsp cornstarch


To Prepare the Eggplant:

  1. Cut off the top and bottom tips.

  2. If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally (see picture above for an example of how the eggplant pieces should end up looking).

  3. If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.

  4. In a large non-stick pan or stainless steel pan, heat 2 or 3 Tbsp of cooking oil on medium heat.

  5. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.

  6. Stir the eggplant pieces every few minutes. Add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if needed (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don't end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.

  7. The eggplant is done once it is tender but still firm so it holds shape. Turn off the heat and set aside in the pan. 

To Prepare the Tofu & Veggies:

  1. Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).

  2. Cut the tofu into 1/2-Inch cubes and pan fry on medium-high heat with 2 Tbsp cooking oil (in another non-stick frying pan).

  3. Turn the tofu frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). 

  4. Once the tofu is done, add it to the eggplant.

  5. In the same non-stick frying pan, add 1 tbsp cooking oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through and saute it into the onions and bell peppers.

  6. Once the veggies are done, add it to the eggplant and tofu.

To Prepare the Dish:

  1. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer additional spice.

  2. Heat the pan containing eggplant, tofu, and veggies once more. 

  3. Once the pan is hot, add the sauce, turn down the heat to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. This should only take a few minutes.

  4. Turn off the heat and add some freshly chopped basil. Mix once more and serve hot with some cooked quinoa or brown rice!

Shrimp and Green Papaya Summer Rolls

Recipe originally posted on Food and Wine.


  • 3 1/2 tablespoons Asian fish sauce
  • 3 1/2 tablespoons fresh lime juice
  • 3 tablespoons sugar
  • 1 small green papaya (about 1 1/2 pounds)—peeled, seeded and coarsely shredded
  • 2 carrots, coarsely shredded
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped mint
  • Six 9-inch round rice paper wrappers, plus more in case they tear
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup unsalted dry roasted peanuts
  • 2 tablespoons water
  • 1 1/2 tablespoons hoisin sauce
  • 1 small garlic clove, smashed
  • Kosher salt
  • 18 shelled cooked large shrimp (about 1/2 pound), halved lengthwise


Step 1    

In a large bowl, mix 3 tablespoons of the fish sauce with 3 tablespoons of the lime juice and the sugar and stir until the sugar is dissolved. Add the papaya, carrots, cilantro and mint and toss to combine.

Step 2    

Fill a large bowl halfway with cold water. One at a time, submerge the rice paper wrappers in the water and let soak together for 5 minutes, or until pliable.

Eggplant Burger Patties

Recipe originally posted on Video Culinary.


  • Eggplant - 1.5kg (3.3 pounds)
  • Breadcrumbs - 80 grams (2.8 oz)
  • Egg - 1 each
  • Parmesan cheese - 50 grams (1.8 oz) optional
  • Parsley - 10 sprigs
  • Garlic - 2 cloves
  • Salt - 1.5 teaspoon
  • Ground black pepper - 0.5 teaspoon


  • Preheat the oven to 200°C (390°F). Place 1.5 kg of untrimmed eggplants in baking sheet and bake until tender, about 30 minutes, depending on their size.

  • Peel the eggplant as soon as it is cool enough to handle. Place in a colander set over a bowl, and let it drain.
  • Mince 10 sprigs of parsley, place in a bowl. Chop the eggplant and combine with the parsley.
  • Add 1 ½ teaspoons of salt, ½ teaspoon of pepper, 2 minced garlic cloves, an egg and 50 grams (1.8 oz) of parmesan cheese. Mix, and add 80 grams (2.8 oz) of breadcrumbs. If the mixture turned out too thick, add some of the drained eggplant liquid back into the mixture.
  • Shape the patties and coat them in flour.
  • Fry in very hot oil. Turn the patties once they formed a nice golden crust. Transfer them to a plate lined with paper towels to soak up the extra oil and serve.


Brie, Papaya and Onion Quesadilla

Recipe originally posted on Epicurious.


  • 1 tablespoon olive oil
  • 1/2 large onion, thinly sliced
  • 2 to 3 teaspoons minced seeded jalapeño chili
  • 8 6-inch-diameter flour tortillas
  • 8 ounces Brie, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 large papaya, peeled, seeded, thinly sliced crosswise
  • Sour cream
  • Purchased salsa (optional)


    1. Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
    2. Arrange 4 tortillas on a heavy, large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
    3. Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

Soba with Garlic Chives, Mushrooms, and Bok Choy

Recipe originally posted on My Recipes.


  • 3 quarts water
  • 1 pound bok choy
  • 8 ounces uncooked soba (buckwheat noodles)
  • 2 1/2 tablespoons olive oil
  • 3 cups (1-inch) slices garlic chives
  • 5 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
  • 5 cups thinly sliced cremini mushrooms (about 1/2 pound)
  • 1/3 cup sake (rice wine) or sherry
  • 1/3 cup low-sodium soy sauce


  • Step 1: Bring 3 quarts water to a boil in a large Dutch oven. Cut bok choy diagonally into 1-inch pieces; separate green portions and stalks. Cook stalks in boiling water 2 minutes. Add green portions; cook 1 minute. Remove bok choy from water with a slotted spoon; place in a colander. Rinse under cold water; drain. Place in a bowl.
  • Step 2: Return water to a boil, and add soba. Cook 4 minutes or until al dente. Drain and rinse with warm water; drain.
  • Step 3: Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add garlic chives to pan; stir-fry 10 seconds. Add shiitake and cremini mushrooms and sake; cover, reduce heat to medium-low, and cook 3 minutes or until mushrooms are tender. Uncover and increase heat to medium-high. Add bok choy and soy sauce; cook 2 minutes, stirring occasionally. Add noodles; cook 2 minutes, tossing to combine. Serve immediately.

Sweet Potatoes, Apples and Braising Greens

Recipe originally posted on Epicurious


  • 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
  • 5 tablespoons unsalted butter, plus 3 tablespoons melted
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground black pepper
  • 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
  • 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
  • 1/4 cup loosely packed fresh parsley leaves, coarsely chopped


  1. Preheat oven to 400°F.
  2. On a foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
  3. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
  4. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

Quick Thanksgiving Turkey with Lemon-Garlic Butter

Recipe originally posted on Epicurious.


    • 3/4 cup (1 1/2 sticks) unsalted butter
    • 6 garlic cloves, pressed
    • 2 tablespoons finely grated lemon zest
    • 3 sprigs rosemary
    • 2 bone-in turkey legs (thigh and drumstick attached) and 2 bone-in turkey breasts (about 8 pounds total; from one 10–12-lb. turkey)
    • 1 tablespoon plus 1 teaspoon kosher salt, plus more
    • 1 tablespoon freshly ground black pepper, plus more
    • 1 cup dry white wine, divided
    • 1 tablespoon cornstarch
    • 2 cups low-sodium chicken or turkey broth



    1. Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
    2. Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin—that’ll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
    3. Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40–50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
    4. Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
    5. Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
    6. Transfer turkey to a platter. Serve with pan sauce alongside.

Slow-Cooker Lau Lau

Recipe provided by Honolulu Star-Advertiser


  • 2 pounds luau leaves, trimmed of stems and fibrous parts
  • 3 pounds pork butt, cut in large chunks, fat trimmed
  • 3 teaspoons liquid smoke, divided use
  • 1/4 cup sea salt, divided use
  • Ti leaves to line crock
  • 1 pound sweet potato, scrubbed, cut in 3/4-inch slices
  • 2 pounds chicken thighs, bone-in, skin and excess fat removed 


  1. Blanch luau leaves in pot of boiling water, cooking 2 to 3 minutes until wilted (otherwise leaves will not fit in pot). Rub pork with 2 teaspoons liquid smoke and 2 tablespoons salt.
  2. Line bottom of 6-quart Crock-Pot with ti leaves. Top with pork pieces. Cover with half the luau leaves. Sprinkle with 1 tablespoon salt. Top with sweet potato and remaining luau leaves. (No need to add water. Enough liquid will cook out of the pork and luau leaves.) Cover with more ti leaves. Cook on low 2 hours.
  3. Rub chicken thighs with remaining liquid smoke and salt. Lift ti leaves and nestle chicken into luau leaves so they are mostly covered. Re-place ti leaves. Cook 4 to 5 more hours, until chicken is falling off bone and pork is very tender.
  4. Discard ti leaves. Remove chicken bones and tear chicken into bite-size pieces (it will pull apart easily). Serve out of crock or spoon into deep serving dish, arranging pork, chicken, luau leaves and sweet potato in separate layers. Pour juices from pot over all. Serves 8.

Chicken Lettuce Wraps

Recipe provided by Damn Delicious


  • 1 tablespoon olive oil

  • 1 pound ground chicken

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 1/4 cup hoisin sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon Sriracha, optional

  • 1 (8-ounce) can whole water chestnuts, drained and diced

  • 2 green onions, thinly sliced

  • Kosher salt and freshly ground black pepper, to taste

  • 1 head butter lettuce


  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Soy-Lemon Flank Steak with Arugula

Recipe provided by Martha Stewart


  • 1/4 cup extra-virgin olive oil 
  • 1/4 cup soy sauce 
  • 1/4 cup fresh lemon juice (from 2 lemons) 
  • 2 tablespoons packed light-brown sugar 
  • 2 cloves garlic, smashed 
  • 1 1/2 pounds flank steak 
  • 1/2 bunch arugula (about 2 ounces), leaves torn if large 
  • Coarse salt and freshly ground pepper 
  • Lemon wedges, for serving 



  1. Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling). 

  2. Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes. 

  3. Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat. 

  4. Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.

Ginger Honey Chicken Wings

Recipe provided by Simply Recipes


  • 3 pounds chicken wing drummettes
  • 1 green onion, thinly sliced on the diagonal
  • 2 Tbsp toasted sesame seeds


  • 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • 3 Tbsp honey
  • 1-inch piece of ginger, peeled and grated
  • 3 cloves garlic, finely minced
  • 1/8 teaspoon sriracha hot sauce (or other hot sauce)



Preheat oven, prepare roasting pan: Preheat the oven to 425°F with a rack on the upper third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some olive oil or canola oil over the foil to keep the wings from sticking.

Prepare marinade sauce: Whisk together the marinade ingredients—soy sauce, honey, grated ginger, garlic, hot sauce—in a bowl. Set aside half of the marinade to be used as a sauce (about 1/4 cup).

Toss wings with marinade, place on pan: Place the chicken wings in a bowl and toss with the remaining marinade. Arrange the wings, skin-side down, on the foil lined roasting pan, taking care not to crowd the pan.

Roast in oven: Roast for 15 minutes, then remove from oven, use tongs to turn the wings over so that they are now skin-side up, and roast for another 10 minutes, until nicely browned. Check while roasting to make sure they aren't getting too dark. If so, place on a lower rack or cover with foil to finish cooking.

Toss with reserved marinade sauce: Place cooked wings in a bowl and toss with the reserved marinade sauce.

Garnish: Sprinkle with toasted sesame seeds and thinly sliced green onions to serve.


Garlic Chive Stir Fry with Pork

Recipe provided by The Woks of Life


  • 3 tablespoons oil, divided
  • 10 ounces ground pork (or ground chicken, turkey, or beef)
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons light soy sauce, divided
  • ¼ teaspoon sugar
  • ½ tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ¼ cup (35 grams) fermented black beans, rinsed and drained
  • ½ cup finely diced fresh red long hot peppers (or red bell peppers)
  • 12 ounces garlic chives, cut into ⅓-inch pieces
  • ½ teaspoon sesame oil



  1. Preheat your wok over high heat until it starts to smoke slightly. Turn down the heat, and let the wok cool down a bit before adding 1 tablespoon of the oil. (This step of superheating the wok before adding oil prevents the meat from sticking to the wok. This method works well for pan-frying anything--fish included.)
  2. Once the oil is heated, turn the heat down to medium, and add the ground pork. Cook it until the meat is lightly browned. Add in the Shaoxing wine, ½ tablespoon light soy sauce, and the sugar. Mix well, turn off the heat, and transfer the cooked meat to a bowl.
  3. Now turn the heat down to low, and add the last 2 tablespoons of oil and the ginger. Cook it for a minute, then add the garlic and fermented black beans. Cook everything for a minute or two, taking care to avoid burning.
  4. Next, add peppers, and turn the heat up to high. Stir fry everything together, and let it cook for a minute uncovered. Then, add in the cooked pork and garlic chives (if you use scapes, you will need to extend the cooking time at the end for 1-2 minutes with the wok lid on) and stir-fry.
  5. Now it’s time to add in the remaining light soy sauce (1½ tablespoons) and the sesame oil. Stir-fry to combine. At this point, you can salt to taste, but the fermented black beans are quite salty--I found that I didn’t need to add any salt. But be fast about it, because the garlic chives cook quickly.
  6. Transfer to a dish and serve with steamed rice.

Recipes for Week of October 2

Recipes for Week of October 2

Chicken & Mushroom Pie, Mashed Kabocha, Roasted Tomatoes and Onions on Toast, Mixed Citrus Spritzer, Roasted Orange Wedges with Thyme, Garlic-Rosemary Mushrooms, Papaya Sorbet and Lemon Rosemary Potpourri


Recipes for Week of September 18

Recipes for Week of September 18

Sweet Chili Sauce, Ma Po Eggplant In Garlic Sauce, Cucumber Salad With Sour Cream And Dill Sauce, Eggplant Burger Patties, Pan-Sauteed Grape Tomatoes With Mozzarella and Lettuce Cup Tacos 

Recipes for Week of September 11

Recipes for Week of September 11

Watermelon Lemonade, Thai Curried Opo Squash And Peppers, Stir-Fried Long Beans With Garlic, Cold Pesto Pasta Salad, Avocado & Arugula Omelet, 10 Amazing Things You Can Do With Mint, Herbed Honey Mustard Dressing and Lemon Herb Vinaigrette