Scallion Oil Noodles

 

I have a great fondness for Ramen Noodles from my years in Japan, but these days I use Lotus Foods' Millet and Brown Rice Ramen. And while these noodles are great in broth, one of my favorite ways to eat them is to toss them in some Scallion Oil and then I top them with a little sautéed Pork or Chicken or Egg Shreds, which is especially good for breakfast. Scallion Oil is very simply made by browning a bunch of sliced Scallions/Green Onions in Oil with a little Salt. You want to get them just starting to brown on the edges, so that the caramelization has occurred in most of the shreds and they become soft. Then you add some Gluten Free Soy Sauce and a little drizzle of Sesame Oil too and toss the Sauce with the cooked noodles. I usually sauté the Meat or Eggs separately and then sprinkle pieces on top. But, I will often use leftover roast Chicken or Pork if I have it. If you want to make it vegan, you can cook up some Tofu to put on top instead. I usually also serve another green vegetable alongside it to create a balanced meal and my sons love to add some Chili Garlic Sauce or some Togarishi Spice to make it hotter. For me, this is a light, quick and easy meal and I make it at least once a week. So, I'm not sure why I haven't posted this recipe before now, but here it is! This recipe is for 2 small servings or one very large one and can easily be doubled or tripled. This simple preparation for Noodles is a classical Chinese dish that is surprisingly delicious!

Scallion Oil Noodles 

1 bunch Scallions (about 6 - 7 Green Onions), ends trimmed, cult into 2 inch lengths and then cut lengthwise into shreds

2 Tablespoons neutral tasting oil (I used Safflower)

A pinch of Salt

3 Tablespoons Gluten Free Soy Sauce or Tamari

1/2 teaspoon toasted Sesame Oil

2 packages Ramen Noodles (I used Lotus Foods Millet and Rice Ramen)

1 cup of sliced and sautéed Pork or Chicken or Egg (recipes below)

Cook the Ramen according to the package directions. Drain and reserve.

In a frying pan, heat up the Oil and then add in the Scallion shreds and the sprinkling of Salt. Sauté the Scallions over medium high heat until they soften and stir with the spatula the edges of most of the pieces are browned. Take off the heat and add in the Soy Sauce and Sesame Oil. Put the Ramen into the frying pan and toss the noodles until they are coated. Put the Noodles in two bowls and divide up the Scallion Shreds. Top with Pork, Chicken, Egg or Tofu to serve.

Sautéed Pork or Chicken

1/2 pound sliced Pork or Chicken, cut into thin shreds

1 Tablespoon Gluten Free Soy Sauce or Tamari

1 Tablespoon Rice Wine

1 Tablespoon Cornstarch

1 Tablespoon Vegetable Oil

Put the Pork or Chicken in a small bowl. Add in the Soy Sauce and Rice Wine. Toss to coat. Let sit for a minimum of 5 minutes. Then add in the Cornstarch, coating all the pieces. Then add the Oil to a small frying pan. Add in the Pork or Chicken Pieces when the Oil is hot. Cook, stirring until the pieces are lightly browned. 

Shredded Eggs

2 Eggs, lightly beaten

1 Tablespoon Vegetable Oil

2 teaspoons Gluten Free Soy Sauce or Tamari

1/4 teaspoon toasted Sesame Oil

Heat the Oil in a small frying pan. Add in the Eggs and push the edges into to let the still wet Egg move to get cooked. When the bottom side is set, turn over the whole Egg cake and cook until the other side is set (don't worry if it splits. Remove to a cutting board and cut into thin shred. Sprinkle with the Soy Sauce and Sesame Oil and use to top the noodles or Rice - it is especially good over Congee (aka Jook).

Five Element Analysis

The Scallions/Green Onions belong mostly to the Metal Element, but have a bit of the Wood Element too as they grown in the Spring and are green. So those Elements are automatically covered. The Noodles I used are made of Millet - Earth Element and Rice - the Water Element. The Water Element is also enhanced by the Soy Sauce and Sesame Oil and the Pork or Egg if you are using either of those ingredients. Using Chicken will add more Wood and the Tofu would add more Metal. The Fire Element only makes an appearance if you use the Rice Wine to marinate the meat, but otherwise, to create a balanced meal, it would be good to have another green vegetable to add more Wood and maybe some Chili Garlic Sauce or Togarishi Spice on the side to add more Fire.  

Red Cooked Pork with Napa Cabbage

 

Red Cooking is a classic Chinese braising technique that really just means that you cook meat of tofu in Soy Sauce, or in this case, Tamari. It is a slow way of infusing food with the Umami flavor. I previously posted a version using Pork Belly that was my Mother's recipe, but I wanted a slightly more savory version and I decided to add in some Napa Cabbage and served it along with some Rice. I used boneless Pork Shoulder that I bought as Steaks and cut it up into smallish pieces and cut away most of the fat. This sauce also works for Chicken Things and Tofu although the cooking time will be much shorter (one hour for Chicken and 30 minutes for Tofu) and you will have a lot of extra sauce so use half as much for Tofu. I just put everything in the pot and cooked it a while. I thought it was the perfect meal for this cold Autumn evening and I loved smelling it cooking on the stove and it was delicious. It reminded me of my Mother's  in the best of ways.

Red Cooked Pork with Napa Cabbage

1-1/2 pound of Pork Shoulder, cut into cubes (or Chicken Things or Tofu)

4 cups Water

1/2 cup low sodium Tamari (used a little less if using regular Tamari or Soy Sauce)

1/2 cup Rice Wine

1/2 yellow Onion, chopped

4 - 5 Green Onions, white part only

a 1" chunk of Ginger, needed and cut in half

1 Tablespoon of Rock Sugar (or Light Brown Sugar)

1/4 - 1/2 teaspoon Five Spice Powder

6 - 8 whole Napa Cabbage leaves, bottom trimmed off and cut into 1" pieces

In a Dutch oven or other large heavy pot, add in all ingredients. Bring to a boil and reduce heat to a simmer. Cook for two hours for Pork or one hour for Chicken, or until the meat is tender. Add in the Napa Cabbage and cook for an additional 5 minutes. Serve with steamed Rice. 

Five Element Analysis

Pork belongs to the Water Element and so does the Tamari. The Rice Wine contributes the Fire Element. The Napa Cabbage, since it is a leafy green, brings in the Wood Element and the Onions and Rice along with the Five Spice Powder make sure that the Metal Element is present too. There's only a little bit of the Earth Element, from the Sugar and Ginger, So serve a lovely Earthy dessert to create a balanced meal. 

Deconstructed Chicken in Lettuce Wrap Salad

I'm so behind on posting as I have been finishing up the Cookbook - it's gone to layout and now we have to start taking photos. I'm hoping for a fall release date so I will keep you posted. I'm really excited to see it taking shape - my son Stephen and I have been working on it for 3 years!

In the meantime, I have been cooking, as I do most days, but I pretty much cook my old standards, most of which are posted here on this blog. So, I decided to give you a preview of one of the recipes in the cookbook that we have been working on.  

I was testing Chicken in Lettuce Wraps, but the Iceberg Lettuce I bought had leaves that were so tightly bound that it wouldn't let me get big enough pieces to make into wraps so I got fed up and chopped it up instead. Deconstructed Chicken in Lettuce Wrap Salad was born. It was so incredibly good that I may never try to make Chicken in Lettuce Wraps again the old fashioned way except maybe for a party and then I would use cute little Butter Lettuce leaves as they are so much better behaved!  

This Salad is very easy to make and can be made quickly.  The only downside is that you do have to eat it right away because it is a warm salad. If you feel like taking the time to make them, fried Bean Thread Noodles would make this even better.  Hope you enjoy this as much as I did!

Deconstructed Chicken in Lettuce Wrap Salad

1/2 pound ground Chicken

1 Tablespoon Rice Wine

1 Tablespoons Tamari 

3 Dried Shitake Mushrooms, rehydrated in boiling water, stems trimmed and chopped into small pieces

½ cup chopped Water Chestnuts (from a can)

2 Tablespoons Oil

1/2 teaspoon peeled and grated Ginger

2 Green Onions, minced – white and green parts separated

3 Tablespoons Chicken Broth mixed with 1/2 Tablespoon Tamari

¼ teaspoon Sesame Oil

1 scant teaspoon of Cornstarch mixed with 2 teaspoons of Water

½ head of Iceberg Lettuce, core removed

Optional: 1/3 cup Pine Nuts for garnish

1/4 cup Gluten Free Hoisin Sauce mixed with enough Hot Water to make it pourable

Marinate the Chicken with the Rice Wine and Tamari for at least 15 minutes.

In a large frying pan or wok, heat the Oil and add in the Ginger and the white part of the Green Onions. Cook until you smell the fragrance. Then add in the Chicken, Mushrooms and Water Chestnuts and cook until the Chicken is opaque. Add in the Chicken Broth mixture and the remaining Green Onion pieces. Then add in the Cornstarch mixture and stir until thickened. 

Chop ½ head of Iceberg Lettuce and place in a bowl. Top the Lettuce with the Chicken Mixture and drizzle the thinned Hoisin Sauce over it. Then sprinkle with Pine Nuts. Toss before serving. 

Five Element Analysis

Chicken belongs to the Wood Element and Lettuce is part of the Fire Element and the Rice Wine adds just a bit more. The Water Element is represented by the Shitake Mushrooms, Tamari, Sesame Oil and Hoisin Sauce as well as the Pine Nuts.  The Green Onions make sure that the Metal Element is also present and the Ginger, which is partly Metallic adds a bit more, but also contributes the Earth Element. The Water Chestnuts are also a mixed Element food as they grow under Water, which brings in a bit of that Element, but have a brown exterior, which makes them also Earthy and the flavor is a bit sweet so it can be considered mostly Earth. The little bit of Cornstarch adds a tiny amount of more Earth. So, it looks like this Salad is a fairly balanced Five Element dish!

Stir Fried Chicken and Broccoli

Stir-frying food the Chinese way is very, very fast if you cut up all the ingredients ahead of time. And these days, it's so easy to buy things ready to cook, like Broccoli Florets. I happened to have a big bag that I bought, so I've been making Broccoli several different ways. My favorite was a family classic - Chicken and Broccoli, which I realized that I have never posted, even though I make it often. If you cut up the Chicken and marinate it ahead of time and have Broccoli florets on hand, this dish literally takes only minutes! 

The sauce is a classic Chinese Brown Sauce made from Chicken Broth, Oyster Sauce, Tamari and a few drops of Sesame Oil. I use Kikkoman Oyster Sauce because it is Gluten Free and if you don't like Shellfish, there are some Vegan versions out there too.  The Cornstarch that is mixed in with the Chicken makes the sauce thick enough for my family, but if you like a thicker sauce add a little bit more Cornstarch. If it gets too thick, add a little bit more water. It's very forgiving. You can also make this dish with sliced Beef too and it's also delicious!

Stir Fried Chicken and Broccoli

¾ pound of boneless Chicken – Thighs or Breasts

2 Tablespoons Rice Wine

2 Tablespoons Tamari

3 Tablespoons Cornstarch

2 – 3 cups Broccoli Florets, cut in half if large

2 Tablespoons Vegetable Oil

2 large Garlic Cloves

Sauce:

¼ cup Chicken Broth

¼ cup Water

2 Tablespoons GF Oyster Sauce

1 teaspoon Tamari

a few drops of Toasted Sesame Oil

Optional: 1 teaspoon of Cornstarch mixed with 2 teaspoons Water

In a bowl, mix together the Chicken Broth, Water, Oyster Sauce and Tamari. In another small bowl, mix together the Cornstarch and Water.  

Cut the Chicken into chunks less than 1”.  Place in a bowl with the Rice Wine, Tamari and Cornstarch.  Mix thoroughly.

Boil a small pot of Water and bland the Broccoli for 1 minutes.  Drain and rinse with cold water.

Heat the Oil in a large frying pan or wok.  Add the Garlic and cook until you just smell the fragrance.  Then add in the Chicken, pushing down so that it forms a single layer and starts to brown on one side. Turn over and cook on the other side. Then add the Broccoli and the sauce mixture. Stir to combine. Then add in the Cornstarch mixture and cook until lightly thickened.  Serve with Steamed Rice.  

Five Element Analysis

Chicken and Broccoli both belong to the Wood Element, so this is a mostly Wood dish. However, the Oyster Sauce, Tamari and Sesame Oil bring in the Water Element and the Rice and Garlic contribute the Metal Element. The Fire Element is only found in the Rice Wine and the Earth Element in the Cornstarch, so be sure to add another dish or two that bring in those Elements for balance.

Stir-Fried Shanghai Year Cake

Happy Chinese New Year! It's the 9th anniversary of 5 Element Food and I actually can't believe I've been writing this blog for so long! 

Of course, last night I had a Chinese New Year's Eve family dinner and served lots of lucky foods. One of the dishes we made was Stir-Fried Shanghai Year Cake. It's called Year Cake in my family because we serve it at Chinese New Year. This dish incorporates Pork, Green Onions, Bok Choy and Sliced Rice Cakes, often called Rice Ovalettes. This little Rice Cakes are considered very lucky and help you achieve lofty heights in the new year. Many Chinese people I know eat a sweet version of Rice Cake, but my family always made them savory the Shanghai way.  

The Rice Cakes can be found at most Asian supermarkets and they are sometimes frozen. I've even found them dried in Europe. To stir fry them, you will need to soak them in hot water for at least 20 minutes before adding to the stir fry. And, like all stir fry dishes, you cook the dish in stages with everything cut up and marinated and ready to be cooked. If you like chewy foods, this dish is for you. It's delicious and lucky too!

Stir-fried Shanghai Year Cake

12 ounces sliced Rice Cakes (1/2 bag)

1/2 pound lean Pork or Chicken, sliced thin

1 Tablespoon Tamari

1 Tablespoon Rice Wine

1 bunch Bok Choy, trimmed, cut in half and cut into bite size pieces

3 Green Onions, trimmed and cut into small pieces, white and green parts separated

4 Tablespoons Vegetable Oil

2 Tablespoons Gluten Free Oyster Sauce

1 Tablespoon Tamari

1 teaspoon Sugar

a pinch of White Pepper

2 Tablespoons Chicken Broth or Water

Soak the Rice Cakes in hot water for at least 20 minutes. Drain when ready to use.

Place the Pork in a small bowl and add the Tamari and Rice Wine, Mix thoroughly and let marinate for 15 minutes.

In another small bowl, mix together the Oyster Sauce, Tamari, Sugar, White Pepper and Chicken Broth.

Heat a wok or large frying pan and then add in 2 Tablespoons of OIl. Add the white part of the Green Onion and cook, stirring until you can smell the fragrance. Then add in the Bok Choy and cook until softened.  Remove and put into a serving bowl.

Then add the remaining 2 Tablespoons of Oil and add the Pork, separating it so it cooks in one layer. Turn and cook the other side. Then scoop off the sides and add the Year Cake. Stir fry for a few minutes and then add the Bok Choy back in with the Green Onion tops add add the sauce. Stir until everything is coated. Serve while hot.

Five Element Analysis

Rice Cakes primarily belong to the Metal Element, but because they are sticky and chewy, they also contain some of the Earth Element too. The Metal Element is further enhanced by the Green Onions. The Pork brings in the Water Element as does the Oyster Sauce and Tamari. The Bok Choy adds the Wood Element as does the Chicken Broth. So only the Fire Element is missing and the Earth Element is only slightly represented so be sure to add a Fire and Earth food to your meal.

Taiwanese Three Cup Chicken

Three Cup Chicken is a very popular Taiwanese dish. My Aunt once made it for me and I watched her carefully. At the time my question was Why is it called Three Cup Chicken - is it because it makes 3 cups of Chicken?  The answer was that the sauce was made up of 3 cups of Sesame Oil, Rice Wine and Soy Sauce. But she reminded me that she was talking about teacups - not measuring cups! The other flavoring include a bit of Sugar along with Thai Basil and some Scallions (Green Onion tops) that are added at the end to maintain the aromatic flavors. This dish is traditionally served over Rice.

I like to make it with the Chicken Things cut into small pieces and I use Low Sodium Tamari so the dish isn't too salty. I also use Taiwan Rice Wine, which is clear (and Gluten Free). This dish is really quick and easy to make and absolutely delicious!  

Taiwanese Three Cup Chicken

2 pounds boneless, skinless Chicken Thighs (about 6) cut into 1 inch pieces

1/3 cup toasted Sesame Oil

8 Garlic Cloves, sliced thin

1 chunk of Ginger (about 1" square), peeled and sliced and then cut in half

1/3 cup Low Sodium Tamari

1/3 cup Taiwan Rice Wine

1 Tablespoon Sugar

1 handful of Thai Basil Leaves

2 Green Onions, green tops only sliced into small pieces

Heat a sauce pan over medium high heat and add in the Sesame Oil.  Then add in the Garlic and Green Onion. Cook until you can smell the fragrance.  Then add in the Chicken and cook until the Chicken is no longer pink.  Pour in the Tamari, Rice Wine and Sugar. Stir until Sugar is absorbed and the sauce comes to a boil. Reduce heat and simmer for 15 minutes, stirring frequently. Sprinkle with the Thai Basil and Green Onions. Toss to combine and serve with Rice.

Five Element Analysis

Chicken belongs to the Wood Element and the Tamari and Sesame Oil contribute the Water Element. The Metal Element is found in the Garlic, Thai Basil and Green Onions. The last two ingredients also bring in some more of the Wood Element. The Fire Element is found in the Rice Wine. Only the Earth Element is a bit deficient - it is found in the Sugar and Gingers so I served this dish with a Cucumber Salad to bring in more Earth and the White Rice contributes more Metal to make a balanced meal. 

Buckwheat Soba with Scallion Oil Sauce

Scallion Oil is one of those simple sauces that is so outstandingly good that you just can't believe how easy it is to make.  It is usually served with Chinese alkaline wheat noodles, but I like it best with Buckwheat Soba made with only Buckwheat flour so it is gluten free. I buy the Eden Foods brand at my local health food store. Buckwheat has a earthy taste and the savory Scallion Oil Sauce compliments it perfectly. All it takes to make this dish is to boil the noodles and while they are cooking, you sauté some cut up Scallion pieces in oil until they are just starting to brown. Then you add some Salt, a pinch of Sugar and a bit of Tamari.  You pour this sauce over the drained noodles, stir and serve. It is really delicious and you are just going to have to try it to see for yourself!

Buckwheat Soba with Scallion Oil Sauce

1 package (8 oz) Buckwheat Soba or other noodles

4 large Scallions, washed, ends trimmed and cut into small pieces ( about 1/2 cup)

1/3 Vegetable Oil (I used Safflower)

2 Tablespoons Tamari

1/4 teaspoon Salt

1/4 teaspoon Sugar

Cook noodles according to the package directions. Drain and put into a serving bowl

In a small frying pan, heat the Oil and add in the Scallions. Cook over medium high heat until most of the Scallions are beginning to brown. Take off the Heat and add in the Tamari, Salt and Sugar. Stir to combine.  Pour over the Noodles and toss to combine.

Five Element Analysis

Buckwheat is a seed that is dark in color and is considered a Water Food.  The Tamari adds even more Water.  The Green Onions contribute the Metal Element but the other Elements are missing. So be sure to serve this with some other dishes to create a balanced meal. 

Summer Sesame Noodles with Chicken

Summer is salad season and every day I think of a new and different salad. I got inspired to make Sesame Noodles as to me, it's a quintessential dish for a hot day. If you make it ahead and chill it in the refrigerator, it becomes a refreshing lunch full of flavor and different textures. I make it with Gluten Free Spaghetti (Schar Bonte D'Italia) and I'm pleased to say that it turned out perfectly. But if you chill it too long, you need to warm it up a bit or the noodles get a little stiff. Sesame Noodles are so delicious. I've made a similar recipe on this blog before using Peanut Butter but I really like Sesame version better. In fact, I use Tahini rather than an Asian brand because I like how creamy it is. Tahini needs a bit more seasoning and you can make it as spicy as you like by adding more Chili flakes but I like it mild. I like my salads to be my main dish so I add Chicken, but it is just as good without.  I loved this salad so much that I will definitely be making it again soon!

Summer Sesame Noodles with Chicken

1 Chicken Breast half, poached or roasted (Rotisserie Chicken leftovers work well) 

1 package Spaghetti Noodles (I used Schar Bonte D'Italia brand)

1/2 cup Tahini

4 Tablespoons Hot Water

1/4 cup Tamari or Soy Sauce 

1 Tablespoon toasted Sesame Oil

1 Tablespoon neutral tasting Vegetable Oil

1/2 teaspoon Salt (omit if using Soy Sauce)

1 Tablespoon Sugar

2 Tablespoons Rice Vinegar

2 teaspoons or more Chili Garlic Sauce, Chili Oil or Chili Flakes

3 large Garlic Cloves minced

1 large Carrot, trimmed, peeled and cut into julienne pieces

1 Cucumber, 

3 Tablespoons minced Scallion

Optional:  2 Tablespoons toasted Sesame Seeds

Shred the chicken and put aside. Then cook the Spaghetti according to package directions in boiling salted water, drain. While Pasta is cooking, mix the sauce. In the serving bowl, combine the Tahini with the Hot Water and stir until thinned out and blended. Add in the Tamari, Salt, Sugar, Vinegar, Garlic and Chili Sauce. Mix to blend. Toss with cooked, drained Spaghetti and the Carrot and Cucumber.  Sprinkle with the Scallion pieces and the Sesame Seeds. Cool in the refrigerator for about 15 - 30 minutes.

Five Element Analysis

Tahini, which is made from Sesame Seeds is part of the Water Element and the Tamari adds even more.The Vinegar and Chicken contribute the Wood Element. The Chili Garlic Sauce brings in a bit of Fireand the Carrot and Cucumber make sure that the Earth Element is represented. Finally, the Scallion and Garlic bring add the Metal Element. All elements are present but the Fire Element needs a bit of support so serve this Sesame Noodle Salad with Tea to create a Five Element balance.

Spinach with Ginger Dressing

It's been unusually hot here in Seattle and when that happens, I want to eat light and that means salads and cold plates. In Chinese cuisine, anything served room temperature or colder is called a cold plate. And, I might add, the vegetables are usually cooked before they are served cold. Tonight, I decided tonight to make one of my Mother's favorite vegetable cold plate that involves blanching Spinach and topping it with a Ginger-infused Dressing. It can be served immediately, but I usually refrigerate it so that it is served cold. This is a lovely accompaniment to a grilled Steak that has been marinating in Asian flavors and is a perfect recipe for a summer night!

Spinach with Ginger Dressing

8 oz bag of Spinach (275 g), washed

1 tbsp Vegetable Oil (I used Grapeseed)

1 inch piece of Ginger, peeled and grated (equals about 1 teaspoon)

2 teaspoons Chinkiang Black Vinegar or Rice Wine Vinegar

1 teaspoon Tamari

2 Tablespoons Chicken Broth

½ teaspoon Sesame Oil

½ teaspoon - 1 teaspoon Sugar

¼ teaspoon Salt

Combine the Vegetable Oil, Vinegar, Tamari, Sesame Oil and Chicken Broth in a small bowl.  Then stir in the Ginger, Sugar and Salt. Taste and add more Sugar if desired.

Heat a pot of Water to a boil. Add the Spinach, submerge and then drain. Rinse quickly with cold Water.  Place the Spinach in a serving bowl and pour the dressing over. Toss to mix and chill to serve cold.

Five Element Analysis

Spinach as a leafy Green belongs to the Wood Element and this is mostly a Wood Element food with the Vinegar and Chicken Broth adding even more. The Water Element is also present in a small amount from the Tamari and the Sesame Oil. And the Ginger brings in just a hint of both the Metal and Earth Elements. So, this is a good side dish where the main dish is from the Earth Element, like Steak and any other dishes should incorporate the Fire Element and more of the Metal Element to create balance.

Sichuan Sliced Beef Tendon

As many of you are probably aware, the Chinese have always cooked everything that is edible. I grew up eating many things that most people think are strange, like Pig Ears and Jellyfish and thinking nothing of it. In fact, it's one of the reasons, I will try almost anything. Plus I also think of food as the best medicine and I will cook whatever is needed to enhance my own health or the health of someone else that I care about. Recently, I needed to make my son some Beef Tendons because he hurt his knees and so I made them for the first time in a long time. And believe it or not, I've actually had a lot of requests for this recipe from my students because so many of them are Wood people who hurt themselves when exercising. So here's the recipe - finally!  

I have to admit that Beef Tendons look really weird, but if you can get past that, they are considered the best medicine for tendon injuries along with Oxtails. You can cook Oxtails or Beef Shank along with the Tendons if you like, but be sure to double the recipe. You can buy Beef Tendons at most Asian markets or ask your Butcher to save them for you.  And, believe it or not, they are quite tasty! 

The Sichuanese eat Beef Tendons as a kind of cold salad. They are cooked for many hours in a spiced broth and then chilled. You can save the extra broth as a Master Sauce to cook other cuts of Beef or make a Chinese stew.  Once cold, the Beef Tendons are sliced very thin because they are very chewy.  Then they are dressed with a mixture of Tamari, Sesame Oil, a dash of Vinegar and Chili Oil - usually a lot of Chili Oil.  I toned down my version because I can't take that kind of heat, but if you need to heal your tendons and like Chili, please add more!

Sichuan Sliced Beef Tendon

2 Beef Tendons, washed

4 cups Water

¼ teaspoon Five Spice Powder

3 Green Onions, washed, trimmed and cut in half 

2 large cloves Garlic, peeled

1 Star Anise

3 cloves of Garlic

1” piece of Ginger peeled and sliced into 3 pieces

2 whole dried Red Chiles 

1 Tablespoon Sichuan Peppercorns

2 Tablespoons Rock Sugar or Sugar

1/2 cup Shaoshing Rice Wine

1/2 cup Tamari

1/2 teaspoon White Pepper

Cover Beef Tendons with water and bring to a boil. Then, remove tendons, drain water and wipe out the pot Then add in the Water and all of the spices and vegetables. Bring to a boil and then cover and reduce heat. Cook for 3 hours on simmer or until Beef Tendons are soft when pierced with a fork. Cool.

Place the cooked Beef Tendons in a glass container and surround with the broth. Cover and refrigerate until cold. Then, remove the Beef Tendons and slice very thinly. Mix the slices with the Sauce - recipe below.  Reserve the gelatinized broth for another use - it can be frozen.  

For Sauce:

3 Tablespoons Tamari

1 Tablespoon Sesame Oil

1 - 2 Tablespoons Chili Oil

2 Tablespoon Rice Wine Vinegar

1/4 cup Cilantro Leaves

Mix together in a small bowl and toss with the sliced Beef Tendon. Sprinkle with Cilantro leaves to serve.

Five Element Analysis

This dish is primarily Earthy because it is made of a Beef product. However, Tendons are also a body part associated with the Wood Element, so that Element is definitely involved and the Vinegar brings in a little more of the Wood Element The Water Element is represented by the Tamari and Sesame Oil and the fact that this is a boiled dish. The Fire Element can be found in the Rice Wine, Chiles, Chili Oil and Peppercorns and the Metal Element is covered by all the different spices along with the Green Onions, Cilantro and Garlic. I served this over a bed of Asian Greens to bring in more of the Wood Element to make this a a balanced Five Element dish.

Simple Sweet and Sour Napa Cabbage

I haven't been posting lately because I've been testing recipes for the cookbook that I'm writing. I don't think I've mentioned that before, but I am very excited about how it's turning out!  I'll let you know more as it progresses.  So, I haven't been cooking very many things that are new and different that I can post. Yesterday, I made a quick Sweet and Sour Cabbage dish to go with a little Pork Loin that I was roasting, while I was testing Chinese Barbecue Sauces and the dish went so well with the Pork that I decided to go and ahead and share it with you. I realized while in Germany a few years ago that whenever a fatty meat was served, like Pork, they also served something sour to help the digestive processes of the liver and gallbladder. The Chinese have always thought that way too so this is a perfect little dish for just that purpose. I think Cabbage in all it's various manifestations is a wonderful and extremely underrated vegetable!  Like all members of the Brassica family, it is very nutritious and protective health-wise so that alone is a good enough reason to eat more Cabbage. But I eat it because it is delicious. This recipe takes only a few minutes to cook, which is so helpful for a busy cook. I decided on it at the last minute because I realized I forgot to plan for a vegetable and I was so happy I did!

Quick Sweet and Sour Napa Cabbage

3 cups chopped Napa Cabbage

2 Tablespoons Vegetable Oil

1 Tablespoon Chinkiang Vinegar (Chinese Black Vinegar - you can also use Balsamic Vinegar)

1 teaspoon Sugar

1/4 teaspoon Salt

fresh Ground Black Pepper

Optional 1 Green Onion, trimmed and cut into small pieces

Heat a wok or frying pan and add in the oil. Then add in the Napa Cabbage (and Green Onion if using) and stir frequently until the Cabbage starts to brown just slightly on the edges. Mix together the Vinegar, Sugar and Salt and stir into the Cabbage. Top with a little Black Pepper over the top. 

Five Element Analysis

Cabbage belongs to the Earth Element and the Sugar adds just a bit more, so this is a primarily Earthy side dish. The Vinegar contributes a little bit of the Wood Element. If you use the Green Onion, you add in a little bit of the Metal Element too and the Black Pepper adds just a hint of the Fire Element. This is a very good addition to a meal that needs more of the Earth Element. 

Chinese Steamed Meatballs

It's the 7th anniversary of 5 Element Food! I started this blog on New Year's Day in the year of the Tiger in 2010. I've had a wonderful time sharing my recipes with you!

Today is the first day of the Year of the Rooster. I had a quiet New Year's celebration with my sons and daughters in law and we made and ate many of our favorite Chinese New Year's foods (see previous posts). One of the foods that I usually make is some kind of Meatball as round shaped foods are considered a symbol of family reunions. Tonight I  made Chinese Beef Meatballs flavored with ground up Mandarin Orange (a Tangerine really). I dried the peel of one a few weeks ago and I steamed the Meatballs instead of frying or broiling them. You can use fresh peel instead but use less and grate it very fine These Meatballs are much juicier because they are steamed and are delicately flavored and very tender. It is quite common to see Chinese people dip these kinds of Meatballs, which are a Dim Sum specialty, in Worcestershire Sauce but I like them served with the strained broth that accumulates on the plate. My sons dipped them in Thai Chili Garlic Sauce, which was really good. Happy Chinese New Year to all of you out there!  Check the page on Lucky Foods on this blog that tells you all the foods that you can eat in the next two weeks to bring you extra luck!

Chinese Steamed Meatballs

1 pound Ground Beef

1/4 teaspoon Baking Soda

1/2 teaspoon dried Mandarin Orange Peel (ground in a mortar and pestle) or use 1/4 teaspoon of fresh finely grated Peel

3 teaspoons Cornstarch

1/2 cup Cold Water

Pinch of White Pepper

2 Tablespoon Tamari

1/2 teaspoon Sesame Oil

1/2 teaspoon Chicken Bouillon Cube smashed (use a Gluten Free Brand like Herb Ox)

Get a steamer ready - either use a wok with a bamboo steamer and place a plate inside with water in the wok or use a metal vegetable steamer with the center handle removed placed in a pot with a lid and pour in at least 1 inch of water underneath.  

In a large bowl, mix Ground Beef with Baking Soda and Cold Water. Add in Citrus Peel, White Pepper, Tamari, Sesame Oil and Chicken Bouillon. Massage the Beef with your hands or a big spoon, pressing and mashing it into a paste. Make into Meatballs and put onto the plate. Place the plate into the steamer and heat the water on high. When the water is boiling, cover the pot or wok and let steam for 8 - 10 minutes.  

Take the meatballs off the plate with a pair of tongs. Place on a serving plate. Use a Turkey Baster to suction up the broth that accumulated on the plate and pour into a bowl. Strain and pour around the Meatballs. Serve with Worcestershire Sauce or Thai Chili Garlic Sauce.

Five Element Analysis

Beef belongs to the Earth Element so that is the primary element of this dish. The Water Element can be found in the Tamari and Sesame Oil. The Chicken Bouillon added a little of the Wood Element and the Mandarin Orange Peel adds a tiny bit of the Fire Element and the White Pepper added a little bit more. The Metal Element has the Baking Soda to represent it. While all the Elements are present, most are just a small amount so be sure to serve this dish in a meal that also has Water, Wood, Fire and Metal foods.

Chinese Potato Salad

I bet you didn't know that there was such a thing as Chinese Potato Salad. Or maybe you didn't realize that potatoes were part of Chinese Cuisine, but they are. The difference in the way the Chinese chefs cook them is that they are barely cooked and not at all starchy so they are much more like a vegetable. In fact, a lot of people are served stir fried Potatoes in restaurants in Beijing and don't even realize they are potatoes because the texture is so very different to the way we cook potatoes in the West. It's probably most like German Potato Salad in the use of Vinegar.  Now, stir fried Potatoes are quite wonderful and actually tastes very much like this salad, the only difference is that it is a hot dish and often is cooked with Hot Chiles. Chinese Potato Salad is always served cold, which really means room temperature. It's really a delicious Potato Salad, flavored with Chinese Black Vinegar, Tamari and Sesame Oil. The Potatoes and slivers of Carrot are barely cooked in salted water and then tossed with the dressing. It actually takes longer to cut the vegetables than it does to cook them!  Other ingredients can be added if you like. Red or Green Peppers are very nice and so is slivered Green Onions although they should be used raw. The Potatoes and Carrots maintain some crunch and the potatoes are much more vegetal than you would expect. This dish is so good that I just can't stop eating it whenever I make it!

Chinese Potato Salad

4 medium Red Potatoes, peeled

1 Carrot, trimmed and peeled

Water for blanching

1 Handful of Cilantro Leaves

1 1/2 Tablespoons Chinese Black Vinegar (Chinkiang)

1 1/2 Tablespoons Tamari

2 Tablespoons Roasted Sesame Oil

1/2 teaspoon Sugar

1/4 teaspoon Salt

Cut the Red Potatoes and Carrots into 1/4 slices and then cut again into shreds. Heat a small pot of water and when it is boiling, add in the Potato and Carrots pieces. Cook for 2 minutes. Drain and rinse with cold water and place in a serving bowl.  

In a small bowl, mix together the Vinegar, Tamari, Sesame Oil, Sugar and Salt. Pour over the Potatoes and Carrots and toss to combine. Sprinkle the top with the Cilantro. Toss several more times before serving.

Five Element Analysis

This dish is very Earthy as both the Potato and Carrot belong to that Element. The Tamari and Sesame Oil contribute the Water Element and the Vinegar brings in the Wood Element.  The Cilantro makes sure that the Metal Element is present too. So, this would be an excellent salad to serve with a main dish that has some Fire or hot Chiles in it!

Mushroom and Tofu Stir Fry

I just came home from a trip where I was visiting my Mother. I brought her lots of take out Chinese food which I mostly couldn't eat as the dishes were not Gluten Free. One of the dishes I craved the most was a simple stir fry of Tofu and Shitake Mushrooms. So as soon as I came home, I went to buy some pressed Tofu and cooked it with three different kinds of mushrooms. Tofu is really a wonderful high protein food that takes on the flavor of the sauce. I always say that people who don't like it just haven't had it cooked right.  When you make it the Chinese way, it is full of flavor!  For this dish, I used fresh Button Mushrooms, Dried Shitake Mushrooms and dried Mu'er or Wood Ear Mushrooms reconstituted. Combined in a stir fry with some Green Onion slivers, Garlic, Oyster Sauce and a splash of Tamari, it was the centerpiece of a delicious meatless meal! 

Mushroom and Tofu Stir Fry

4 oz pressed Tofu

3 Tablespoons Vegetable Oil (I used Safflower)

2 cloves of Garlic, minced

8 - 10 Button Mushrooms, washed, stem trimmed and sliced

8 dried Shitake Mushrooms, rehyrdrated in boiling water (save about 1/4 cup for the sauce)

1/2 cup Mu'er - Dried Black Fungus or Wood Ear Mushrooms, rehydrated in boiling water

3 - 4 Green Onions, ends trimmed and cut into 2 inch pieces and shredded lengthwise

1 Tablespoon Oyster Sauce (I used Lee Kum Kee Gluten Free)

1 teaspoon Tamari

Heat the oil in a wok or large frying pan. Add in the Tofu and cook until it is hot and starting to brown slightly. Add in the Garlic and the Mushrooms. Cook until the Button Mushrooms are soft. Then add in the Green Onion, stir a few times and then add in the Shitake Water, Oyster Sauce and Tamari. Cook, stirring often until it is bubbling hot and the sauce has thickened slightly. Serve with Rice.

Five Element Analysis

Tofu belongs to the Metal Element because it is a White food, but it also has aspects of Water because it is made from Soybeans. The Oyster Sauce and the Tamari and the Shitake and Mu'er add even more Water, although the last two being Mushrooms, also add in the Earth Element along with the Button Mushrooms . The Garlic and Green Onions contribute the Metal Element along with the Rice you must serve with this dish. The Wood and Fire Elements are missing so be sure to serve it with a Green Vegetable for the Wood Element and serve Tea and Hot Chili Sauce to bring in the Fire Element to create a balanced Five Element meal.