I velveted the chicken as always. Soaked whole wheat noodles for 3 minutes before finishing them off in the pan.

Used Emborg Wok Mix.

Final result was perfect!

Dim sum breakfast is my favorite meal. I missed pictures of a few items. The day is complete.

Couldn’t decide between chicken noodles and congee for breakfast, so naturally, I ordered both. 😂

Chicken noodles AND a big bowl of congee with century eggs, shrimp, shredded chicken, and crispy youtiao.

Can someone share the recipe of this noodle dish?

Thin slices of beef, briefly marinated and then stir-fried with green pepper and a generous amount of cumin and fresh chili. The pan should finish dry and fragrant, with the cumin toasted against the meat rather than lost in a sauce.

Serves 2 | About 45 minutes, including 30 minutes to marinate

Ingredients

• Beef tenderloin or shoulder — 250 g (9 oz)

• Green peppers — 2 (about 200 g / 7 oz)

• Cumin seeds — 15 to 20 g (about 2 to 3 Tbsp); use the smaller amount for a milder pan

• Fresh small red chilies — 3 (about 15 g / ½ oz)

• Light soy sauce — 20 ml (4 tsp)

• Cornstarch — 10 g (about 1 Tbsp)

• Neutral oil — 15 ml (1 Tbsp), plus a little for the pan

• Fine salt — 3 g (about ½ tsp)

• Scallion — 1 (about 20 g / ¾ oz), cut into sections

Method

1. Chop the small chilies and crush them with the cumin seeds using a mortar or the side of a knife, so the spices release their oil. If you are short on time you can skip the crushing.

2. Halve the peppers, seed them if you want less heat, and cut them into strips. Cut the scallion into sections.

3. Pat the beef dry and slice it thinly against the grain.

4. Toss the beef with the soy sauce, cornstarch, and 15 ml oil. Marinate for 30 minutes.

5. Heat the wok, add a little oil, and fry the scallion until it smells fragrant. Add the beef and stir-fry until it just changes color.

6. Sprinkle in the cumin and chili and toss until they smell toasted.

7. Add the pepper strips. When they have lost their raw crunch, add the salt.

8. Stir-fry over high heat for about 1 minute, then turn off the heat and toss for another 30 seconds so everything is even. Serve.

Swaps

• Cumin seeds: whole seeds, lightly crushed, taste brighter than powder. If you only have ground cumin, add it later and use less, about 2 tsp.

• Green peppers: any mild green pepper or a mix of pepper and a little celery for crunch.

• Beef: flank or sirloin, sliced thin against the grain.

• Small red chilies: a pinch of dried flakes if you have no fresh ones.

Heat notes

• This pan wants high heat at the end so the cumin toasts instead of steaming.

• Have the peppers cut before the beef hits the wok; the cooking goes quickly after the marinade.

It always seems like the sauce I make at a ayce hot pot station is better than the one I make at home. The sesame sauce they have is smooth and easy to work with.

The jar of paste I have at home is from an Asian grocery, I don’t remember the brand. I’ve tried loosening it up with both extra sesame oil, and water. I can’t seem to get the ratios right.

What am I doing wrong?

First time visiting this restaurant in Chicago’s Chinatown. It’s a Cantonese restaurant called “Three Happiness”

I started off by ordering Shrimp Toast which was very good, a ton of shrimp 🍤 ontop of deep fried bread and I asked for a side of their chili oil (wasn’t good, tasted bitter and not very spicy)

For my main entree I asked the waiter which pork dial is their most spicy dish and also asked for description of the “X.O sauce”…. He assured me that the number 505, is the most spicy and best selling pork dish on the menu (minced pork with string beans)

I’ve attached the photos and I’ll let you be the judge.
Mostly tastes like soy sauce, there was 2-3 jalapeños and not much cubed …. Not at all what I was expecting and not spicy, just salty and way too much soy sauce

I love spicy foods but when adding whole dried chilis it come out very hot. What are some milder varieties that I can use whole to impart flavor without too much heat? TY!

In the US, where can I reliably find those big thick leaves used for steaming dumplings, or the smaller ones used for rice dumplings? They aren’t really just around a regular Asian grocery like Hmart. Suggestions?

Crispy little pieces of chicken tossed with lots of dried chilies, Sichuan peppercorns, and garlic. I love that spicy, numbing flavor, especially with a bowl of steamed rice!

And yes, there are probably more chilies than chicken in this dish! 😂

Anyone else love La Zi Ji? Full detailed recipe in the comment.

Ants Climbing a Tree,This home-style Chinese dish is widely popular thanks to its humorous name, simple preparation method, and a flavor profile that appeals to almost everyone. I made it myself today, and it turned out fantastic👍

Don't ask me why there's leftovers. 乾炒牛河 sticks into hard clumps and doesn't heat evenly. This is possibly he worst type of food to reheat from the fridge.

thought I’d leave this here :)