by Christopher Moorhead | May 2, 2025
Shred the Napa Cabbage and the Red Cabbage, removing the hard center core. Chop the Green Onions Julienne slice or grate the Carrots Mince the Cilantro Place all into a large salad bowl and toss to combine. Add the Osaka Miso Sauce and toss to combine. Cover and...
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...
