Categories
Asian Food Recipes

Hot & Sour Soup

INGREDIENTS

  • 4 cups of chicken stock
  • 1/4 cup of slivered canned bamboo shoots
  • 1/2 cup sliced fresh shitake mushrooms
  • 1/4 cup wood ear fungus
  • 1/2 block of medium tofu
  • 2 TBsp of soy sauce
  • 1/2 tsp of white pepper
  • 1 TBsp of white vinegar
  • 1 beaten egg
  • 1 TBsp of cornstarch (dissolved in 3 TBsp water)
  • 1 tsp of sesame oil

DIRECTIONS

  1. Hydrate wood ear fungus for 1/2 hr.
  2. Combine stock, bamboo shoots, mushrooms, and wood ear fungus and bring to a boil. Simmer for 3 minutes.
  3. Add tofu. Cook for 1 minute.
  4. Add soy, white pepper, and vinegar.
  5. Drizzle in egg, allow to set, and stir
  6. Thicken with cornstarch.
  7. Add sesame oil
  8. Season to taste.
Categories
China Food Recipes

Stir-fried Zucchini

Easy to cook and healthy.

INGREDIENTS

  • Half of a zucchini
  • Fresh shitake mushrooms (optional)
  • Avocado oil
  • Garlic powder
  • Water
  • Soy sauce
  • Mushroom powder
  • Oyster sauce

DIRECTIONS

  1. Take half a zucchini, slice lengthwise, and chop in slices
  2. Slice shitake mushrooms (optional)
  3. Heat oil in skillet
  4. Add zucchini and mushrooms to skillet
  5. Sprinkle with garlic powder
  6. Stir fry, adding small amount of water to build heat
  7. Season with soy sauce, mushroom powder, and oyster sauce.
Categories
Asian Food Recipes

Air Fryer BBQ Pork

This is a quick and easy Chinese-style BBQ pork, without red food coloring and excessive sugar. Pork shoulder (vs pork loin) is fattier with more flavor.

INGREDIENTS

  • Pork shoulder
  • Bachan’s Japanese BBQ Sauce

Directions

  1. Cut pork shoulder into 1.5″ strips with grain.
  2. Marinate in Banchan’s sauce.
  3. Set Ninja to “Air Fry” mode with the temperature set at 390° and at 9 minutes. One can smell when the BBQ pork is cooked.
  4. Cut into small pieces against the grain.
  5. Serve
Categories
Food Health Recipes

Instant Pot Natto

INGREDIENTS

  • 1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
  • Takahashi Nattomoto spores (from Amazon)
  • Water

DIRECTIONS

  1. Wash soybeans until water is clear
  2. Drain, and add water 3:1 ratio
  3. Soak soybeans overnight (16-24 hours)
  4. Remove any skin or bad beans
  5. Transfer beans to Instant pot, and cover with 1″ water above
  6. Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
  7. Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
  8. Drain soybeans, saving some broth
  9. Place soybeans in glass bowl, stir in 1 tiny spoon of Nattomo, mix well, add 2 Tbsp of broth, stir more
  10. Cover bowl with plastic wrap, and punch holes with sharp knife, or toothpick
  11. Add 1 cup hot water to bottom of Instant Pot
  12. Place bowl on trivet in Instant Pot
  13. Remove seal from Instant Pot lid (to save seal from odor)
  14. Halo starts forming after about 8 hrs.
  15. Set on yogurt mode for 24 hours
  16. Leave at room temp a couple of hours to cool.
  17. Continue fermenting in fridge for 3-5 days to mellow for best flavor.
  18. Freeze what cannot be consumed with a few days
  19. Season with soy sauce or soup base to eat.

Categories
Food Recipes

Air Fryer: Grilled Chicken

Air Fryer Grilled Chicken

INGREDIENTS

  • Organic chicken parts
  • Avocado oil, few tablespoons
  • Lemon Pepper Seasoning
  • Ninja Foodi Air Fryer DG551 with Grill insert

DIRECTIONS

  1. In a bowl, rub chicken with avocado oil; then sprinkle all sides with lemon pepper seasoning.
  2. Insert Ninja temperature probe into the thick part of the chicken.
  3. On Air Fryer, turn on, select “Grill”, press “Manual”, then select “Chicken”.
  4. Place chicken into the Air Fryer when “Add Food” comes on.
  5. The Air Fryer will turn off when temp reaches 170° (about 25 minutes)
  6. Done. Remove chicken.
Categories
Food Recipes

IP: Hulled Barley

Hulled barley in a rice bowl

INGREDIENTS

  • 1 cup hulled barley
  • 2.5 cups water (or stock)

DIRECTIONS

  1. Rinse hulled barley.
  2. Put well-drained barley into an Instant Pot bowl.
  3. Add water (or stock)
  4. Set Instant Pot to Multigrain function for 30 minutes (or 23 minutes for Hulless barley)
  5. Natural release for 15 minutes
  6. Fluff barley with a wooden spoon (don’t worry if some water in pot)
  7. Stir in olive oil or butter to taste.
Categories
Food Recipes

IP: Split Pea Soup

INGREDIENTS:

  • 1.5 tbsp avocado oil
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 russet potato, diced (optional)
  • 1 cup split green peas
  • 6 cups water
  • 1 tsp of mushroom powder
  • 1 tsp of chicken bullion
  • 1 cup diced ham (optional)

DIRECTIONS

  1. Put Instant Pot in sautee mode
  2. Add avocado oil
  3. Add sweet onions and sautee until translucent
  4. Add garlic
  5. Add carrots and potato
  6. Add split green peas
  7. Add ham
  8. Add water, mushroom powder, and chicken bouillon
  9. Pressure cook 10 minutes, Natural release 20 minutes

Categories
Food Recipes

Air Fryer: Chinese Green Beans

INGREDIENTS

  • 1/2 pound green beans
  • 2 tbsp minced garlic
  • 2 tbsp oil
  • 1/4 tsp garlic salt

DIRECTIONS

  1. Snip off the stem and cut green beans in half with scissors. Rinse the beans.
  2. Fill a saucepan with water and bring to boil. Add green beans and cook for 90 seconds. Drain the green beans through a colander.
  3. Transfer green beans to a bowl and toss with a tbsp of oil and 1/4 tsp of salt.
  4. Preheat the air fryer to 350°F and spread single layer into the basket. Cook for 5 minutes.
  5. Transfer the beans to a serving bowl.
  6. In a pan over medium heat, saute the minced garlic with oil for 1-2 minutes. Pour the sauteed garlic over the green beans. Sprinkle with toasted sesame seeds and chili flakes (optional)

Categories
Asian Food Recipes

IP: Steamed Spareribs with black bean sauce

INGREDIENTS

  • 1 pound pork spare ribs, cut up
  • 1 tbsp oil
  • 1 tbsp corn starch
  • 2 tsp water

Black bean Marinade

  • 1 tbsp black bean sauce
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp ginger, grated
  • 3 glove garlic, minced
  • 1 tsp sesame oil
  • 1 tsp sugar
  • A pinch white pepper

DIRECTIONS

  1. Marinate spare ribs (see above) in a bowl for 30 minutes. Then add 2 tbsp of oil. Then add 1 tbsp of cornstarch and mix well. Finally, add 1-2 tsp of water and mix well.
  2. Add 1 cup of water to the pressure cooker. Place steam rack into IP. Put the bowl of spare ribs on the rack. Pressure cook on high for 20 minutes. Then, natural release.
  3. Garnish with green onions if you wish, then serve.

Categories
Food Recipes

Instant Pot: Split Pea Barley Soup

Ingredients

  • 1/2 onion
  • 1/4 lb. ground beef or pork, or impossible burger
  • 2 carrots (optional)
  • 2 celery (optional)
  • 1 cup Bob Red Mill Veggie Soup
  • 4 cups water
  • 1 tsp chicken bullion
  1. Chop onions, carrots, and celery
  2. Put Instant Pot in “sautee” mode. Add oil.
  3. Add onions, and sautee until turning transluscent
  4. Add ground beef and sautee
  5. Add carrots, celery, and (1) cup of Vegi Soup Mix
  6. Add 4 cups of water, and 1 tsp of chicken boullion
  7. Put Instant Pot in “soup” mode for 6 minutes
  8. Natural release for 20 minutes
  9. Done