| 20 | stalk(s) | scallions |
| 0.67 | tsp | Chili Oil |
| 13.3 | cup | unshelled Edamame |
| 13.3 | clove | garlic |
| 1.33 | unit | ginger, fresh |
| 5.83 | lb | Linguini |
| 3.33 | unit | Red Bell Pepper |
| 0.42 | cup | rice vinegar |
| 1 | cup | soy sauce |
| 2.22 | tbsp | vegetable oil |
Slice scallions and small red bell peppers THINLY. Mince garlic. Slice ginger into matchsticks. Shell edamame if not already shelled.
Cook pasta al dente according to package instructions in a large pot of generously salted water.
Cook edamame by putting into water and bringing to a boil.
Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, sesame oil, vegetable oil, and hot chili oil. Whisk until combined.
When the pasta is ready, drain it. Then immediately toss with the dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing.
Serve immediately, topped with toasted sesame seeds.
| 3.33 | lb | Pumpkin puree |
| 2.6 | lb | Glutinous rice flour / sweet rice flour |
| 2.67 | cup | Sugar |
| 0.42 | cup | Oil |
Modified from: https://www.chinasichuanfood.com/chinese-pumpkin-cake/
Note: Rice flour =/= Glutinous rice flour (aka sweet rice flour). If you use regular rice flour, the cakes will probably come out weirdly textured and not sticky/mochi-like. USE GLUTINOUS RICE FLOUR!
1. Stir the sugar in the pumpkin puree. It might be easier to warm up the puree a little first.
2. Measure out the flour using a kitchen scale for most accuracy. Slowly add glutinous rice flour into the pumpkin mixture. If the dough isn't dough-y enough, slowly add more glutinous rice flour. (There might not be enough glutinous rice flour. Feel free to fry a bit of dough to check elasticity.)
3. Knead the dough for several minutes until smooth. Then divide the dough into a long log. Cut around 12 equal portions out. Assemble as a ball first and slightly press with hand to make a flat cake.
4. Brush some oil on a pan and then fry the cake over low fire until golden brown in both sides (Probably 3-5 minutes per side).
5. Pat the oil off of each cake before setting it aside to cool down a little bit. Serve warm.
| 13 | lb | chicken thigh |
| 5 | lb | tofu |
| 2.5 | cup | cornstarch |
| 3.33 | tbsp | salt |
| 3.67 | tbsp | sugar |
| 3.67 | tbsp | ginger powder |
| 3.67 | tbsp | garlic powder |
| 3.67 | tbsp | chili flakes |
| 0.31 | cup | honey |
| 0.44 | cup | soy sauce |
| 1.67 | tbsp | chili flakes |
| 0.83 | tbsp | lemon juice |
Spice Rub:
salt (light)
sugar
ginger powder
garlic powder
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish
Glaze:
honey
soy sauce (USE gluten free for KT)
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish)
lemon juice
1. Preheat the oven to 425°F (150°C). Combine the dry rub ingredients in a bowl, mix well, and set aside.
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into thick slices
2. Rub spice mix to chicken and tofu. Place in well oiled sheet pan and put in oven until chicken is cooked.
3. While the chicken bakes, prepare the glaze. Combine the honey, soy sauce, ginger, and chili flakes in a small pot.
Bring to a boil over medium heat, then reduce to a simmer. Simmer, stirring regularly, for about 20 minutes or until the sauce is thick enough to coat the back of a spoon.
Remove the pot from the heat and mix in the lemon juice. Set aside and let cool. The sauce will thicken further once cooled. If not use cornstarch slurry.
4. near the end. Turn the broiler on and brush a thick layer of glaze over each chicken and tofu. Broil for 3 to 5 minutes, or until the glaze thickens and bubbles. Remove the baking sheet and apply another layer of glaze, and broil for another 3 to 5 minutes