12 ounces fresh Chinese thick, round egg noodles
2 teaspoons sesame oil
12 ounces skinless, boneless chicken thigh, cut into ¼ inch-thick bite-sized slices
1 tablespoon finely shredded ginger
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce
1 teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
¼ teaspoon red pepper flakes
3 cups thinly sliced Napa cabbage (about 5 ounces)
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
½ cup finely shredded scallions
Bring 2 quarts water to boil in a 3 quart saucepan. Once the water comes to a rolling boil, add noodles and bring to boil. Cook noodles according to the package directions and pour into a colander once done. Rinse with cold water and let drain.
Return the noodles to the pan and add sesame oil. Mix well until combined. Set aside.
Place chicken in a shallow bowl and add ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp of salt and pepper. Combine the remaining rice wine and soy sauce in a small bowl and set aside.
Place a 14 inch flat bottomed wok over high heat and heat well. Add 1 tbsp of peanut oil. Swirl to coat the pan and add the red pepper flakes. Stir-fry the pepper until the pepper flakes are fragrant or 10 seconds. Push it aside. Add the chicken mixture and spread it in one layer in the wok.
Cook until the chicken begins to sear or for 1 minute without disturbing it. Stir fry until the chicken begins to brown. Add the cabbage and mushrooms and stir fry until the cabbage is just wilted, about 1 minute. Remove the chicken mixture from the wok.
Add the remaining peanut oil to the wok. Add noodles and stir-fry for about 15 seconds. Add scallions and chicken mixtures to it and continue to stir-fry for another 15 seconds. Season with salt. Continue to stir-fry until chicken is cooked through and the noodles are heated through, about 2 minutes.
Serve hot with the soysauce mixture.
1 ½ tablespoons peanut oil
2 teaspoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
2 tablespoon finely chopped scallions
1 lb raw shrimp, shelled and deveined
For the sauce:
1 tablespoon tomato paste
2 teaspoons chili bean sauce
2 teaspoons Chinese black vinegar or cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons sugar
2 teaspoons sesame oil
Cilantro sprigs, to garnish (optional)
Heat the wok over high heat and add the oil. When it begins to smoke, add the ginger, garlic and scallions.
Stir-fry for about 20 seconds and add the shrimp. Stir-fry shrimp for 1 to 2 minutes.
Add all the ingredients for the sauce and continue to stir-fry over high heat for another 3 minutes.
Remove from heat and serve immediately.
3 pounds sweet potatoes, about 6
1 ½ 8-ounce packages cream cheese, room temperature
¼ cup unsalted butter, cut into 1" cubes, room temperature
Kosher salt, freshly ground pepper
¼ cup mild blue cheese
¼ cup store-bought candied pecans
Preheat oven to 350°F.
Place the sweet potatoes in a rimmed baking sheet and roast for 1 hour or until they are tender. Cool slightly.
Remove skins from the sweet potatoes and cube them into 1 inch thickness. Transfer the sweet potatoes into a heavy saucepan. Add cream cheese and butter. Fold carefully until the butter is melted and some potatoes are slightly mashed up. Season with salt and pepper. Let it cook until heated through.
Transfer to a serving platter and garnish with cheese and pecans.
1 5- to 5 ½ -pound well-trimmed tenderloin roast
4 ounces diced pancetta
2 pounds grape tomatoes
Freshly ground black pepper
6 large garlic cloves, finely chopped
2/3 cup pitted kalamata olives, quartered lengthwise
1 ½ cups water, divided
1 ¼ cups Japanese bread crumbs
5 tablespoons extra-virgin olive oil, divided
5 tablespoons Dijon mustard
2 tablespoons finely chopped fresh rosemary
¼ cup finely chopped flat-leaf parsley
Preheat oven to 500°F.
Make a deep cut about 4 inches from tail end on the top side of the tenderloin. This is to fold the tail end to give the meat a uniform thickness. Using a kitchen string, tie the roast at 1-inch intervals.
In a large rimmed baking sheet, cook the pancetta in the oven stirring once for 6 to 8 minutes or until the fat is removed and the pancetta is crisp. Remove the pancetta to a bowl using a slotted spoon.
Add the tomatoes and ¼ tsp salt and pepper to the baking sheet, stir well to coat with the fat. Roast for 15 minutes. Add garlic and olives and continue to roast for 2 to 4 more minutes or until the tomatoes are browned in patches and falling apart. Remove from the oven and add the pancetta and ½ cup of water, continuously scraping up the brown bits.
Reduce oven temperature to 350o F.
In a bowl, combine breadcrumbs, 2 tablespoons oil, and ¼ teaspoon of salt and pepper. Set aside. Mix mustard and rosemary in a small bowl.
Pat dry the tenderloin and rub salt and pepper evenly into the meat. Set the roasting pan over 2 burners. Add the remaining 3 tablespoons oil and heat until shimmering. Brown the tenderloin for about 10 minutes on all sides. Apply the mustard mixture on the top and upper part of the sides. Sprinkle evenly with the breadcrumbs and pat lightly to make it stick to the meat.
Roast tenderloin for about 30 to 40 minutes or the thermometer inserted in the thickest part reads 120o F.
Remove to a cutting board and let stand for 15 minutes or until the thermometer reads 130o F for medium rare.
Return the roasting pan to the two burners and add the remaining 1 cup of water. Bring it to boil and stir in the tomato mixture and parsley.
Slice the tenderloin to ½-inch thickness, removing the string.
Serve with the tomato mixture.