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,...
by Christopher Moorhead | Feb 9, 2025
Slice pork or chicken into thin strips, ⅛” x 2” long, marinate and velvetize as shown below. Marinated and velvetized meat may be portioned and refrigerated until order, then follow the instruction below. Heat a wok at high heat, add 1 Tbsp. oil, then beaten egg. Stir...
by Christopher Moorhead | Feb 8, 2025
Wing Sauce: Heat a sauce pan on medium heat, add 1 Tbsp. oil then minced garlic and ginger, sauté 30 seconds, add in 1.5 C. Spicy Red Hunan Sauce, 1.5 C. sugar and ¼ C. vinegar stir until boil, reduce heat and simmer and continue to stir for 3-5 minutes to reduce....
by Christopher Moorhead | Feb 7, 2025
Heat pan on medium high heat; add ¼ C. Korean Taco Sauce and 3 oz. cooked shredded beef, sauté until hot. Put about 1 oz. salad (dressed) on each tortilla. Place hot meat (1 oz. per taco) on top of salad. Garnish with pickled cucumber, dressing, lime wedges, chopped...
by Christopher Moorhead | Feb 7, 2025
Coat marinated chicken pieces with 1 C. Crispy Seasoning Batter and set aside. Before deep frying, sprinkle 3 Tbsp. of water evenly on coated chicken then add in remaining ½ C. Crispy Seasoning Batter to re-coat chicken and set aside. Heat a small pan on medium heat,...
