Friday, September 23, 2011

Chicken Lo Mein with Bean Sprouts and Green Onions

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. He made a series of dishes for his daughter, Chef Christina Lee, who has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!






Chicken Marinade:
8 ounce thinly sliced Chicken Breast
3 teaspoon Corn Starch
6 teaspoon Water
3 teaspoon Oil
Mix the Chicken, Corn Starch and water thoroughly first then add the oil last. Set aside.

Prepare the noodles:
Precook 8 ounce Fettuccine noodles per the instruction on the package. Once cooked, mix in 1 teaspoon oil and mix thoroughly (using hand works the best, but wear gloves). Let the noodles cool for 30 minutes. **You want to precook and cool the noodles so they will firm up, the oil is so they won’t stick together. It’ll make sense later.**
Ingredients:
1 teaspoon oil (stir fry the noodles)
2 teaspoon oil (stir fry the chicken)
½ clove of garlic, minced
1 cup shredded Shitake Mushrooms
1 cup Bean Sprouts
1 Green Onion cut into 1 inch lengths
Dash of Ground White Pepper, optional
1 ½ teaspoon Soy Sauce (Light)
2 teaspoon Soy Sauce (Dark)
1 teaspoon Oyster Sauce

Frying time:
Heat a non stick wok with 2 teaspoon of oil on high heat. Wait for the shimmer then add the chicken. Cook evenly for about a minute. Set aside.
Add 1 teaspoon oil into the heated wok and add the minced garlic and Shitake Mushrooms. Stir fry for a minute to sweat the mushrooms.
Add the cooled Fettuccine noodles into the wok and stir fry for 2 minutes or until heated through.
Next add the bean sprouts, green onions, Soy sauce & Oyster sauce mixture. Now you can add a dash of ground white pepper if desired, no biggie. Mix well for an even coverage.
Add the chicken back into the wok and stir fry for another minute.
That’s that.

**salt to taste or use soy sauce**
***5 servings***


Friday, September 16, 2011

Migas!

I love making this for brunch. I first learned how to make migas from my friend Tara almost 10 years ago, and never forgot how to make it.You've gotta have an appetizer to your migas, so I made chips and guacamole. You will definitely continue eating this with your migas.


                                                                                 ingredients:
                                                                                 Serving Size: Makes 4


Chips
4 flour tortillas cut into triangles, like a pizza (I use organic tortillas)
1/2 cup olive oil


Guacamole
2 Haas Avacodos
1 big clove or 2 small cloves garlic, minced
1/2 lime
2 teaspoons sea salt
1/4 cup tomatoes, diced + 1 Tablespoon for topping, diced
2 Tablespoons red onion, minced




Migas
5 large eggs (I use organic eggs)
1 Tablespoon butter
1/2 white onion, minced
1 big clove or 2 small cloves garlic, minced
1  medium sized tomato, diced
2 handfuls of tortilla chips (I use hint of lime Tostitos)
1 jalapeno
1/8 cup salsa
1 15.5oz Goya black beans (drain before using)
4 slices monterey jack or pepper jack cheese
7 or 8 tortillas (flour, corn, wheat or multi-grain all work)
1/2 lime


Instructions:


Chips
Heat a medium sized, nonstick pan on medium high. Pour olive oil. When it heats up, add tortilla slices so that it is covered in oil. Fry about 2 minutes on each side or until lightly browned. Remove and place on a plate covered with paper towels. Keep pouring olive oil if it runs low. You need to be sure to cover the tortillas. It does not have to be fully covered, but as long as it is not burning, you're okay.









Guacamole


Cut open the avocados into halves. Remove the seed and the skin. Place avocados into a medium size bowl and begin mashing it with a wooden spoon, masher, or whatever big spoon you have. You can mash it as big or as little as you'd like, depending on your preference on the texture. I like mine with chunks of avocado. Add the garlic and onion. Mix and continue mashing. Squeeze lime as you mash. Once you have the consistency you like, add tomatoes and stir. Do not mash. Add salt, stir, and there it is! Garnish with a few pieces of tomato. 


Migas
There should be some oil left from the skillet you made the chips in. If there is too much, take it out or leave it and just skip the butter. If you only have a little bit left, then turn on the stove to medium high and let it heat up. While the skillet is heating, crack the eggs into a medium size mixing bowl and whisk. Discard the shells. Once skillet is hot, add butter. Once the butter has melted, add the garlic and onions. Sautée for a minute, or until garlic and onions are fragrant.  Gently pour the eggs into the skillet. Turn to medium heat and let it cook for about a minute before stirring the eggs. Then begin mixing the eggs with the onions and garlic until eggs are almost cooked. While stirring, add cheese one at a time. Fold in the cheese while stirring. Add jalapeno and continue to stir. Add black beans and stir. Add tomatoes and stir. Squeeze in the lime, add salsa and continue stirring. Lastly, crumble the chips in your hand and add them to the eggs. Stir only a handful of times and do it gently. Turn off heat and set aside.
Heat up the tortillas by adding a wet paper towel on top and microwave of about 15 seconds. For this method, you want to heat then eat one at a time. You can also heat tortillas by throwing them on the gas range, one at a time, for a few seconds on each side. When serving, just add a tortilla on the side, along with the eggs and the guacamole. When eating, scoop some eggs and guacamole into the tortilla. Do not add too much or it will overflow when you roll it up. Finished! 



















Sunday, September 4, 2011

Shredded Pork With Snow Cabbage and Bamboo Shoot Noodle Soup

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. his daughter, Chef Christina Lee, has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (see below in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!

Pork marinade:
8 ounce shredded pork
4 teaspoon corn starch
3 teaspoon water
2 teaspoon oil
Mix the pork, corn starch and water together first then add the oil last. Set aside.

Ingredients:
8 ounce Vermicelli noodles (cook as directed per instruction on the package).
1 box of 32 ounce Central Market Organic Free Range Chicken Broth.
1 can (14 ounce) Companion brand Snow Cabbage & Bamboo Shoot (Asian market).

Prepare the soup:
Bring 1 medium sauce pan, with 1 ½ quart of water to a boil. Stir in the marinated pork and shut off the heat.  Poach the pork for 15 minutes and set aside.
In another sauce pan, bring the Chicken broth to a boil, stir in the Snow Cabbage & Bamboo Shoots. Let it come to a boil and turn off the heat. Now you can add the pork into the broth cabbage mixture.
Plating:
Divide the Vermicelli into bowls and ladle the soup mixture on the noodles.

FIN

**salt to taste or add soy sauce**
***8 servings***
Mandarin version. Check out his t-shirt. It rocks. 

More detailed version in Cantonese


Thursday, September 1, 2011

Stir Fried Beef With Flat Rice Noodles

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. He made a series of dishes for his daughter, Chef Christina Lee, who has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!

Stir Fried Beef With Flat Rice Noodles
Beef marinade:
4 ounce sliced beef
2 teaspoon corn starch
2 teaspoon water
1 teaspoon oil
Mix the beef, corn starch and water together first then add oil last. Set aside.

Ingredients:
1 pound Flat Rice Noodles (Asian Market, this noodle is not in the refrigerated section).
1 ½ teaspoon Soy Sauce (Light)
2 teaspoon Soy Sauce (Dark)
1 teaspoon Oyster Sauce
Dash of Ground White Pepper (Optional).
1 cup Bean Sprout
1 Green Onion, cut to 1 inch length.
2 teaspoon oil (to stir fry the beef)
1 teaspoon oil (to stir fry the noodles)

Cooking:
Non-stick wok works best. Add 2 teaspoon oil on high heat until you see it shimmer. Stir fry the marinated beef until done, about 2 minutes. Set aside for later.
Noodle time:
Heat the 1 teaspoon oil in the wok and add the 1 pound flat rice noodles. Toss / mix to heat thoroughly, about 2 minutes. Add the dark and light soy sauce along with the oyster sauce to the noodles and mix well to get an even coat. Now add the bean sprouts and green onion and stir fry for about a minute. Finally add the marinated beef back in the mix and stir fry for another minute.
DONE
**salt to taste, or add soy sauce**
***4 servings***