by Christopher Moorhead | Mar 10, 2025
Marinate and velvetize sliced beef as instructed below. Heat a pan or wok at high heat; add oil. Then add the onions, celery, and red and green bell peppers, and let them sear for about 30 seconds before stirring. Add the Garlic/ginger mix and sauté for 30 seconds....
by Christopher Moorhead | Mar 10, 2025
Mix 3 C. Spicy Szechuan Sauce and 1 C. of sugar and set aside. Slice beef and marinate using the instructions below. Coat marinated beef with a Crispy Seasoning Batter. Divide beef into 2 batches and deep fry each batch at 350°F for 3-5 minutes until crispy. Remove,...
by Christopher Moorhead | Mar 3, 2025
Marinate pork (see below). Cook the noodles according to the manufacturer’s instructions (1 lb. fresh noodles yield about 2 lbs. in cooked weight). Brown noodles on the griddle, remove and set aside. Heat griddle or wok, add oil, and sauté marinated ground pork sauté...
by Christopher Moorhead | Mar 3, 2025
Prepare the rice according to the manufacturer’s instructions. You can use long-grain, medium-grain, or parboiled rice. Cut, marinate, and tenderize the chicken (see below for details). Heat a pan or griddle over high heat. Once hot, add oil and onions, and...
by Christopher Moorhead | Feb 10, 2025
Shell, butterfly and de-vein shrimp. Dice bell peppers and onions to ¼” and mince garlic. Bias-cut green onions to 2” long. Add oil to hot frying pan or wok and sear prawns 1-2 minutes, and then add garlic, bell peppers and onions. Sauté 30 seconds add wine, then...
