by Christopher Moorhead | Mar 10, 2025
Cut meat and vegetables as shown and set aside. Heat pans on high heat; when hot, add oil, then add beef and sear without stirring for 1 minute. Add red onions and red and green bell peppers and sear for about 30 seconds, then stir. Add red wine and sauté for 10...
by Christopher Moorhead | Mar 10, 2025
Portion 4 oz. velvetized sliced beef and set aside. Blanch broccoli, carrots, and bamboo shoots in boiling water for 30-40 seconds; remove and drain. Heat a griddle (or wok) on high heat; when hot, add oil. Add onions & celery. Sear for 10 seconds, then add...
by Christopher Moorhead | Mar 10, 2025
Marinate and velvetize chicken (see below). Rinse water chestnuts and baby corn, drain, and set aside. Heat a pan or wok at high heat, add oil, then celery and sear for 30 seconds. Add velvetized chicken and let chicken sear for 45 seconds, then stir and sauté 1-2...
by Christopher Moorhead | Mar 4, 2025
Heat a wok, add oil and onions, stir-fry for 10 seconds, and then add the garlic. Stir-fry for 30 seconds; add velvetized beef and red bell peppers. Stir-fry for 1 minute; add Brown Stir-Fry Sauce and continue until steaming hot. Remove and place on top of hot steamed...
by Christopher Moorhead | Mar 4, 2025
Soak dried rice noodles in tepid water for 30 minutes or longer. Drain and place noodles in a pouch or covered container and refrigerate if not used immediately. Soaked noodles may be stored in the refrigerator for 2-3 days. Dice tomatoes and apples, chop sweet basil,...
