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
Cook egg noodles according to manufacturer’s instructions. Uncooked weight is about half of cooked fresh noodles. Drain noodles and toss with 1 Tbsp. of oil to prevent sticking and set aside. Heat pan on high heat, when hot, add oil, onions, celery, and sauté about 30...
by Christopher Moorhead | Feb 6, 2025
Cut, marinate and velvetize chicken (see below). Heat pan (or griddle) at high heat, when hot; add oil, onions, and sauté 30 seconds. Then add garlic and chicken. Before stirring, sear chicken for 1 minute, then sauté for 30 seconds. Oil blanch red and green bell...
by Christopher Moorhead | Feb 6, 2025
Heats a non-stick pan, add oil then tofu and brown tofu 3-4 minutes, stirring occasionally. Remove when tofu is browned. Add oil to heated pan then red bell peppers, onions and shiitake mushrooms, spread out evenly and let it sear 30-40 seconds without stirring. Add...
by Christopher Moorhead | Feb 6, 2025
Wash green onions, cilantro, and pat dry. Mince imitation crabmeat to about 1/8″ pieces. (May also use cooked bay shrimp or canned minced clams). Mix water and Hot and Spicy Seasoning and mix well with cream cheese. Fold in crabmeat, green onions and cilantro....
