by Christopher Moorhead | Feb 7, 2025
Cut wings into 3 parts and discard wing tips. Marinate wings with ½ C. Spicy Orange Sauce for at least 30 minutes. Pre-heat oven to 450°F and spread wings evenly on a roasting pan. Roast wings for 25 minutes then flip wings over and roast an additional 25 minutes....
by Christopher Moorhead | Feb 7, 2025
Slice off the very bottom of the woody part of the Lemongrass stalk, then peel and remove tough outer layers until the white tender layer appears. Use only the white tender part of lemongrass and slice into very thin 1/16” rings. Shell, clean and butterfly prawns and...
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
Gently squeeze out packing water from tofu. Slice tofu into ½” thick 1’ squares. Marinate tofu with 2 Tbsp. General Kung Pao Sauce 15 minutes or longer. Heat sauté pan at high heat. Add oil, then tofu and let tofu sear 30 seconds. Tofu may be deep fried until golden...
