This image courtesy of Joseph DeLeo Ouch! If you make this oil hot enough, it really can cause long-lasting pain. When dried chiles are mixed with vegetable oil, their own volatile oils—the source of chile heat—are quickly drawn out and dispersed throughout the oil, ready to cling to the taste buds of the unwary. Nonetheless,…
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Note: You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate them or they will become brittle/stale very rapidly. 2 pounds fresh chow fun noodles (see note) 6 tablespoons…
by Liren Baker on July 10, 2015 updated March 7, 2020 | 57 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service. There’s a reason why Lumpiang Shanghai – Filipino Spring Rolls (Lumpia) — are the hit of every Filipino family gathering! These lumpia are filled with pork,…
12 ounces lean pork Kosher salt 1 tablespoon Shaoxing rice wine 2 tablespoons white sugar 2 tablespoons Chinkiang or black Chinese vinegar 1 teaspoon soy sauce 1/4 cup plus 2 teaspoons cornstarch, divided 1 large egg, beaten 2 cups oil for frying 3 scallions, chopped into 1-inch segments One 1-inch piece ginger, thinly sliced 1/4 cup water or stock…
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Ingredients:2 cups, 4 handfuls, fresh shiitake mushrooms1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders2 tablespoons light colored oil, such as vegetable oil or peanut oilCoarse salt and coarse black pepper3 cloves garlic, chopped1 inch ginger root, finely chopped or grated, optional1 orange, zested1/2 red bell pepper, diced small1 small tin,…
