Material

• 100g of pork - sliced into strips
• 250g of garlic stalk - cut into 3cm pieces
• 2 cloves of garlic - minced
• soy sauce

Instructions

1. Add oil into a wok, heat until smoking
2. Add in minced garlic, stir fry until aromatic
3. Add in the sliced pork, stir fry until golden brown
4. Add in garlic stalk, stir fry until covered with oil
5. Add in soy sauce, stir until well mixed

Comments

It is kind of hard to obtain garlic stalk in American supermarkets. Apparently they’re sometimes called “garlic scapes”. Just go to a Chinese supermarket.

This dish works well with rice (to no one’s surprise…), but also works amazingly as filling between two pieces of toast.

I wrote “garlic stalk” for this, but that can be substituted for by “garlic flower”, “leek”, or “leek flower”, or even “onion”. Although I doubt everything other than the last one is only available in Asian supermarkets.

Sources

N/A. Family recipe.

Materials

Instructions

Comments

Source

Originally from here.

Materials

Instructions

Comments

Source

Originally from here.

Materials

• 200g of pork - sliced into strips
• 2 cloves of garlic - minced
• 1 bag of spicy radish
• 3 baby bok choy
• a handful of noodles
• 1 chicken Bouillon cube

Instructions

1. Add oil to wok, heat until smoking
2. Add in minced garlic, stir fry until aromatic
3. Add in pork strips, stir fry until fully cooked
4. Add in spicy radish, stir fry for a few seconds
5. Add in water and Buillon cube, bring to boil, then bring to simmer
6. Add in noodles, cook as instructed
7. Add in baby bok choy, cook until slightly softened

Comments

The cook time is surprisingly short, and the homely taste is great for a comfort meal.

It’s very easy to make a lot of this dish, and it’s tempting to meal prep it. While it certainly can work when mealprepped, the noodles will likely soak up a lot of the liquid and become less chewy as a result, making the 2nd eating experience significantly worse than the first.

Source

N/A. Family recipe.

Materials

Instructions

Comments

Source

Originally from here.

Materials

• 1 piece of Pita Bread
• Marinara Sauce
• Fresh mozarella cheese - grated
• parmesan cheese - grated
• Garlic Powder
• Dry Oregano
• Dry Thyme
• Olive oil
• Some fresh basil leaves

Instructions

1. Preheat the oven to 500 °F with a {pizza stone | cast iron pan | baking sheet} in it.
2. Heat the pita bread in the microwave for 1 minute for it to become soft.
3. Put the grated mozarella, parmesan, garlic powder, oregano, and thyme into a small bowl, mix well.
4. Once the oven is done preheating, take the hot pan out of the oven, grease with olive oil, put the pita bread into the pan.
5. Grease the top of the pita bread with olive oil, add a layer of marinara sauce, then put on top the mozarella mixture.
6. Put the pan with the pizza back into the oven, cook for 5 minutes or until the cheese has completely melted.
7. Take the pan out, sprinkle fresh basil leaves on top and cut with pizza cutter.

Comments

The size of the pita bread makes this the perfect snack/light meal for 1.

It is essential that you buy fresh mozarella cheese and grate it yourself for the right consistency. The store brought grated mozarella cheese has special non-stick coating that prevents them from melting together nicely.

I personally really enjoy the simplicity of the Margherita pizza. It should go without saying that this recipe can be easily modified to add more toppings.

Source

A variety of places I do not quite remember, some inspirations from here.

Shout out to Mohamed and Visrut for the cheese tip!

Materials

• 1 lb of dried black beans - soaked overnight
• 1 large onion - diced
• 3 cloves of garlic - minced
• 2 jalapeno pepper - diced
• 2 anaheim pepper - diced
• 2 cubanelle pepper - diced
• 1/2 cup smoked ham - diced
• 1/4 lb of salted pork - cut into cubes
• 1 can of canned tomatoes
• 1 can of tomato paste
• 1/2 cup of cilantro
• 1/2 teaspoon oregano
• 1-2 cups fresh beef broth
• 1 teaspoon cumin

Instructions

1. Place the beans in a deep pan, add 12 cups of water, salt to taste, bring to boil
2. In a separate skillet, add oil, add salted pork. Grill until rendered of fat.
3. Add in the chopped onion, garlic, peppers and cook until the onion is wilted
4. Add in oregano, ham, tomatoes, and coriander leaves. Cook briefly. This mixture is known as sofrito
5. Spoon tand scrape the sofrito into the beans and continue to cook until 1.5-2 hrs and the broth thickens up. (If the pot runs dry, add beef broth)
6. Add cumin and serve with vinegar.

Comments

This can be easily made into a vegetarian dish by removing the ham and salted pork, and replacing beef broth with vegetable broth. Do note, however, that taking those things out will decrease the sodium content, so consider adding in more salt to compensate.

You can also mix it up with the types of peppers that go into this dish.

Source

Originally from Craig Claiborne’s NYT Cook Book.

And Jesse’s dad.

Materials

• 10g of ginger - minced
• 2 cloves of garlic - minced
• 1 stalk of green onion - minced
• 3 small cucumbers - grated
• 200g of raddish - grated
• half an onion - sliced
• 200g 五花肉 - sliced into strips
• 3 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoon 甜面酱
• 2 tablespoon 豆瓣酱
• 1 tablespoon sugar
• 1 tablespoon starch
• water
• 1 handful of noodles

Instructions

1. Grate the cucumber and radish, chop the onion, set aside
2. Mix all the sauce (except 豆瓣酱) together in a small bowl, add water and mix well
3. Prepare the noodle as instructed
4. Add oil to pan on high heat, heat until smoking
5. Add green onion, garlic, and ginger, stir fry until aromatic
6. Add in pork, stir fry until cooked
7. Add in 豆瓣酱, stir fry until aromatic
8. Add in the sauce mixture, wait for boiling
9. Turn to a simmer, wait until the sauce thickens
10. Pour sauce over noodle, add in raw garnish, and serve

Comments

One can also add beanstalk on top.

Source

Originally from here (Only works on mobile).

Materials

• 3 cloves of garlic - minced
• 2 Thai red chilis - minced
• 1 green chili - minced
• 1 small onion - diced
• 2 green onions - cut into long (3cm) pieces
• 1 cup Thai Basil
• 1 Baby Bak Choy (or other greens)
• half a box of tofu - sliced into thin stripes
• 3 tablespoon fish sauce
• 3 tablespoon oyster sauce
• 3 tablespoon soy sauce
• 2 teaspoon sugar
• 1 tablespoon water
• 200g dried rice noodles - prepare per packet

Instructions

1. Prepare noodles per packet instructions
2. Mix the fish sauce, oyster sauce, soy sauce, sugar, and water in a small bowl
3. Heat oil in wok over medium-high heat
4. Add in tofu pieces, fry until outside turns golden brown, flip to cook both sides.
5. Set the tofu aside for later use. Add oil back into the wok, heat until smoking
6. Add garlic and chili, cook for 10 seconds until aromatic
7. Add onion, cook for 1 minute
8. Add in the fried tofu
9. Add green onion, bak choy, noodles, sauce, and cook until the sauce reduces and coats the noodles
10. Remove from heat and immediately add basil, toss until just wilted

Comments

I experimented with mixing together different type of chilis, to great success. They usually complement each other in taste. Would recommend.

One can easily sub out the tofu for chicken or other protein source to make this into a meat dish.

Source

Original from here.

Materials

• 3-4 medium beets - peeled and grated
• 1 large onion - diced
• 3 cloves of garlic - minced
• 1 green chili - minced
• 1 sprig of curry leaves
• 1 teaspoon of mustard seeds
• 1/2 teaspoon of cumin
• salt

Instructions

1. Heat a pan with oil and add mustard
2. When the mustard begins to crackle, add curry leaves
3. Saute for few seconds and add chopped onions
4. Fry until the onion is translucent
5. Add grated beetroot
6. Sprinkle salt and begin to stir fry for 1-2 mins
7. Cover and cook until tender on low heat. If the beetroot is not tender, sprinkle in some water
8. Add the minced garlic, pepper, tumeric, and cumin mixture
9. Saute for 2 min on a medium to low flame

Comments

This dish is a bit dry, would recommend serving with something to drink and/or a soup.

Source

Originally from here.