Materials

• 3 eggplants, sliced into thin strips
• 100g of ground meat (beef or pork or chicken or plant-based substitutes)
• 2 stalks of green onion, minced
• 2 slices of ginger, minced
• 3 cloves of garlic, minced
• 2 hot peppers, minced
• 1 tbsp of sweet bean pastew
• 2 tbsp of soy sauce
• 1 tbsp of vinegar
• 1 tbsp of oyster sauce
• 1 tbsp of sugar
• 1 tbsp of starch
• half of bowl of water
• lots of cooking oil

Instructions

1. Mix the ‘fish sauce’: mix the following in a bowl: soy sauce, vinegar, oyster sauce, sugar, starch and water
2. Add above average amount of oil to pan, turn the heat to high, add in the sliced eggplants and cook until it turns a bit yellow, set aside
3. Add the ground meat, stir fry until cooked
4. Add in green onion, ginger, garlic, and hot pepper, stir fry until aromatic
5. Add in sweet bean paste, mix well
6. Add in eggplant + fish sauce, mix well
7. Cook until fish sauce is reduced, plate when the sauce is thick

Comments

As with some of the other recipes here, this can easily switch between vegetarian versus non-vegetarian depending on what ground pork you use. I personally think beyond beef ground beef works just fine (even better, tbh) as a vegetarian substitute.

Asian (I guess Chinese, at least) eggplants are long and thin. American eggplants are much larger and rounder. I think the Asian variety works a lot better for this dish because the texture of eggplant skin + meat is preserved on each slice. But the American variety probably works fine.

Source

Originally from here

Materials

• 200g of beef - sliced into thin strips
• half of an onion - cut into thin slices
• 2 bell peppers (perferably different color for looks)
• 1 thai spicy pepper - minced
• 3 cloves of garlic - minced
• some ginger, grated
• 3 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of cooking wine
• 1 tablespoon of starch
• pinch of sugar (optional)
• black pepper peper
• white seaseme seeds

Instructions

1. Mix the following in a bowl: beef, garlic, ginger, soy sauce, oyster sauce, cooking wine, starch, some black pepper, a pinch of sugar (optional). Marinate for 30 min+
2. Add oil to wok, when oil is heated, pan fry the marinated beef to ~half cooked.
3. Remove the beef from the wok, add in bell peppers, onion, and spicy pepper, stir fry until cooked
4. Add back in the beef strips, season with black pepper
5. Garnish with white seaseme seeds

Comments

Depending on if you want/like spicy food, you may want to skip the spicy pepper.

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

• 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

• 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).