by Christopher Moorhead | Feb 10, 2025
Marinate and velvetize chicken (see below). Blanch mushrooms and water chestnuts in boiling water for about 1 minute, drain well, and set aside. Oil blanch red bell pepper in fryer at 350°F for 30 seconds, remove and drain. Heat wok (or griddle) at high heat, when...
by Christopher Moorhead | Feb 10, 2025
Trim okra ends and cut into 1” length pieces. Mix Crispy Seasoning Batter with water and set aside. Dip okra into wet batter and deep fry at 350F for 3-5 minutes. Remove okras and wait for fryer temperature return to 350F, refry okras until golden. Place okras in a...
by Christopher Moorhead | Feb 9, 2025
Soak rice noodles in warm water about 30 minutes until softened, drain well. Re-hydrated weight is about double dried weight. Cut tofu and vegetables. Heat a non-stick pan on medium heat; add 1 Tbsp. oil, then tofu, do not stir tofu and let brown about 1 minute. Add 1...
by Christopher Moorhead | Feb 9, 2025
In a large pot, heat water to a rapid boil, add noodles, stir frequently, boil for 7 minutes. Rinse with cold water and drain (noodles will turn gummy when overcooked). Mix noodles and ¼ C. of roasted sesame oil in a hotel pan, toss and mix well. Use kitchen shears to...
by Christopher Moorhead | Feb 9, 2025
To REHYDRATE rice noodles: completely cover the DRY RICE NOODLES with warm water and soak for 30 minutes, then drain in strainer. Boil water in a large pot. Add rehydrated rice noodles to the pot of boiling water. Stir occasionally. As soon as the water boils again,...
