Kung Pao Chicken with Fried Cabbage and Rice

 Mostly I followed a recipe found in Anna Kao's Classic Chinese Cooking. Marinade 2 breasts of chicken with 1:2 ratio of cornstarch to soy sauce.

 2 T. soy sauce, 1 T. wine, 1/2 T. cider vinegar, 1/2 t. sugar, 1 t. cornstarch 1 t. sesame oil, 1 T. water. I added roughly 6 Sichuan hot peppers to the sauce. I'll remove these later to fry them with the rest of the goods.   

 1/2 diced sweet brown onion.

 4 Green onion with tops.

 Copious garlic and ginger.

 Some peanuts for topping.

 Rice.

 Oil and pepper in a pan.  Hot fire. Brown the chicken.

 Reserve.

 Saute garlic, onions, ginger, and about a cup of bamboo shoots for a few minutes and add the chicken and sauce to reduce. 

 Caramelize a bit of cabbage in a separate pan by putting a pinch or two of sugar into the pan ... this might take a few minutes.

Make a stack of the whole hot mess, rice, then cabbage, then the Kung Pao chicken. 

Mac and Cheese

 

 Pasta as Giada does it ... macaroni ... go figure.

  

Onions.

 

 Flour. 2 T.

 Butter.

 

Cook the flour and the butter a bit.

 

Garlic.

 

Mustard.

 

Cheddar. 

 Romano.

Combine everything, loosen up with some cream. 

Chicken Tikka Masala

 

3 cardamom, 3 clove, 2 T coriander seeds.  Heat in oil. 

 White onion complete, generous garlic and fresh ginger.

 

Chicken ... or Salmon.  

 

Whole yougurt to coat. 

 

Spice generously, 1 t. each.

 

Boom.

 

Serrano peppers, jalapeno, canned tomatoes, chicken stock. 

 

You should roast or grill the chicken, but I just sauteed it. 

 

Puree the sauce. 

 

Combine all of it and add some cream. 

 

Make some rice. 

 

Mangez!  Chicken Tikka Masala.  

Yakisoba

 

 Pork sliced, garlic, ginger, shallot. 

 

Carrot, onion, cabbage. 

 

Rinse noodles.

 Shitake mushrooms.

 

  Yakisoba sauce.

Yakisoba!