Orange Tofu

Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind. 

橙汁豆腐 (Chinese)

/chéngzhī dòufu/

Serves 4

28 ounce (800 g) organic firm tofu

2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch

lemon pepper

olive oil

2 tsp. (10 g) grated organic ginger

1/2 tsp (2,5 g) red chili flakes

2 Tbs. (30 g) minced organic garlic

1/2 cup (65 g) organic brown sugar

1/2 cup (120 ml) each organic: orange juice and rice vinegar

organic orange zest

6 Tbs. (900 ml) soy sauce or GF liquid aminos

2 tsp. (10 ml) each: fish sauce and sesame oil

chopped organic green onions

organic cooked rice

一 /yī/ 1. Drain the water from the tofu.

二 /èr/ 2. Tear the tofu into bite-sized pieces.

三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.

四 /sì/ 4.  Add the oil to a wok or large skillet on medium high heat.

五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.

六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.

七 /chī/ 7.  Remove and place on paper towel or a rack.

八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.

九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.

十 /shí/ 10. Add the tofu and coat with the sauce.

十 一 /shíyī/ 11. And orange zest and turn off the heat.

十二 /shíèr/ 12. Mix in the sesame oil.

十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.

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Sauce for Stir-Fry

There are as many stir-fry sauces as there arestir-fry dishes. Try this spicy sauce.

炒菜酱 Chinese)

/chǎocài jiàng/

makes 1 cup (240 g)

1/4 cup (60 ml) each: organic lemon juice and soy sauces or GF liquid aminos

1 Tbs. (15 ml) sesame oil

1 Tbs. (15 g) organic honey

1 tsp. (5 ml) Sriracha sauce

1 tsp. (2 g) ginger

stir-fried vegetables, lightly cooked

一 /yī/  Whisk together the ingredients. 

二 /èr/ Drizzle the sauce over the vegetables. 

三 /sān/ Cover and cook 8-10 minutes more, until the vegetables are crisp and tender.

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Saffron Fried Rice

Saffron adds a different flavor to stir-fry rice.

 

藏红花炒饭 (Chinese)

/zànghónghuā chǎofàn/ (Mandian)

Serves 四 /sì/ 4

2 Tbs. (30 ml) each: olive oil and rice wine

6 saffron threads

2 chopped organic garlic. cloves

1 Tbs. (15 g) chopped ginger

sliced organic mushrooms

1 minced organic onion

black or white pepper to taste

2 cups (260 g) day-old cooked rice

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos 

1 Tbs. (9 g) sesame seeds

4 sliced organic scallions, green and white parts

4 organic fried eggs (with or without soft yolks)

~Chinese (Cantonese, number = tones*)~

一 /ling4/ 1. Pour wine into a bowl, glass, or jar.

二 /jat1/ 2. Crumble saffron into the wine and let soak.

三 /saam1/ 3. Use a wok, hat the oil over high heat until it begins to smoke.

四 /sei3/ 4. Add garlic, ginger, and mushrooms. Stir-fry for 2 minutes.

五 /ng5/ 5. Add onions and pepper. Stir for a minute.

六 /luk6/ 6. Add the rice, soy sauce/liquid aminos, saffron with the wine., sesame seeds, and scallions. Stir-fry a minute.

七 /cat1/ 7. Divide stir-fry into four bowls. Top each with a fried egg.

*tones:

1 high

2 low-mid to high

3 mid

4 low-mid to low

5 low to low-mid

6. low-mid

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General Tso's Chinese New Year Chicken Dish (Slow cooker)

The dish is a sweet and spicy deep-fired chicken dish. It goes by many names, but "tso" refers to General Zuo Zongtang, who could not have eaten the dish or know of it, so as the story goes!

左宗棠雞 (Chinese)

zuǒ zōngtáng jī 

"general Tso's chicken"

Serves 4

stemmed organic vegetables of your choice.

steamed rice

Sauce: 酱 /jiàng/

1/4 cup (60 ml) water

1/4 cup (30 g) organic brown sugar

4 Tbs. (60 ml) hoisin sauce

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos 

2 Tbs. (30 ml) rice wine 

2 tsp. (10 ml) sesame oil

1 tsp. (2 g) garlic powder, ground ginger, red curry paste

1 Tb. (15 ml)  white vinegar
2 tsp. (4 g) paprika
a pinch of crushed red pepper flakes
1/3 cup (30 ml) organic pineapple juice

一 /yī/ 1. Whisk all the ingredients. Set aside.

Chicken: 雞  /jī/

1/2 cup (65 g) organic cornstarch (also called: maize starch or cornflour)

1 tsp. (2 g) each: black pepper, powder garlic, ground cumin

2 pounds (910 g) organic boneless, skinless chicken breasts, cut into 1-inch (2,55 cm) pieces

2 Tbs. (30 ml) olive oil

sliced organic scallions

sprinkle of sesame seeds

二 /èr/ 2. Combine the cornstarch and spices in a glass container with a lid.

三 /sān/ 3. Add the chicken pieces, seal and shake to coat the chicken.

 (a) can use a bowl and mix with a spoon.

四 /sì/ 4. In a nonstick skillet, heat oil over medium-high heat until shimmering.

五 /wǔ/ 5. Add chicken insigne layer and sear two minutes per slide until golden brown.

六 /liù/ 6. Add chicken to the slow cooker.

七 /chī/ 7. Stir in the sauce.

八 /bā/ 8. Cooke on low 1 1/3 hours (chicken temperature 165F/74C).

九 /jiǔ/ 9. Serve with vegetables and rice as toppings, sliced scallions and sesame seeds.

十 /shí/ 10. Refrigerate any leftovers. 

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