by Christopher Moorhead | Feb 9, 2025
Marinate ground pork or chicken as shown below. Rinse fermented black beans thoroughly to remove salt and pat dry, crush the fermented beans slightly with the back of a spoon. Mix minced garlic with fermented black beans and 2 Tbsp. oil and set aside. Divide beans...
by Christopher Moorhead | Feb 7, 2025
Pre-heat oven to 425F Leave the skin on the potatoes but scrub well. Cut potatoes lengthwise into 6 pieces. Toss potatoes with oil, 2 Tbsp. of minced garlic and ½ Tbsp. Hot and Spicy Seasoning. Using a rimmed sheet pan, place the potatoes with the skin side on the pan...
by Christopher Moorhead | Feb 7, 2025
Soak wood ear mushrooms in warm water about an hour or more until fully re-hydrated. (may be substituted with fresh white or shiitake mushrooms) Slice re-hydrated wood ear mushrooms then boil about 5 minutes until tender, drain and set aside. Dice firm tofu to ¼”...
by Christopher Moorhead | Feb 7, 2025
Bring water to a boil in a large 4 quart pot, then add rice ovalettes and loosen them. Blanch for 2-3 minutes until softened. Remove, drain and toss with 1 tablespoon of oil to prevent sticking. Heat a large non-stick pan at medium heat; add in 2 tablespoons of oil,...
by Christopher Moorhead | Feb 7, 2025
Rinse frozen peas and carrot in hot water, drained and set aside. Heat pan at high heat then add oil, onions and mushrooms and sauté 30 seconds. Add rice and gently un-clump rice with a spatula, stir-fry until popping hot. Add in peas and carrots and Garlic Sesame...
