Carrot Ginger Salad (Dressing)

• 1 pound carrots
• 1/2 c ginger
• 1/2 c shallots (substitute 3 cloves garlic)
• 3 Tbs soy sauce (I used gluten-free)
• 3/8 c rice vinegar
• 3 Tbs sesame oil
• 1/2 c water

Carrot Ginger Salad (Dressing)

• 1 pound carrots
• 1/2 c ginger
• 1/2 c shallots (substitute 3 cloves garlic)
• 3 Tbs soy sauce (I used gluten-free)
• 3/8 c rice vinegar
• 3 Tbs sesame oil
• 1/2 c water

Ma-Po Tofu

For sauce

• 1/4 cup chicken broth
• 2 tablespoons hot bean paste
• 2 tablespoons soy sauce
• Additive-free kosher salt to taste

• 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
• 1 1/2 to 2 tablespoons corn, peanut, or canola oil
• 1/2 lb ground pork shoulder (preferably 75% lean)
• 1 tablespoon plus 1 teaspoon finely minced garlic
• 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 1 1/2 teaspoons Japanese sesame oil
• 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
• 3 tablespoons thinly sliced scallion

Make sauce:
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

Poach tofu:
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

Read More http://www.epicurious.com/recipes/food/views/Ma-Po-Tofu-103565#ixzz2UnLDDUmJ

Read More http://www.epicurious.com/recipes/food/views/Ma-Po-Tofu-103565#ixzz2UnL9ZQhS

Ma-Po Tofu

Ingredients:

• Marinade for Ground Pork:
• 1 1/2 Tbsp tapioca starch (can substitute cornstarch)
• 2 tablespoons soy sauce
• .
• Other:
• 1/4 pound ground pork
• 1 pound regular tofu (medium firmness)
• 1 leek or 3 green onions
• 1/4 tsp salt
• 1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
• 1 Tbsp chili bean paste, or to taste
• 3 Tbsp stock (chicken broth)
• 1 Tbsp cornstarch
• 2 Tbsp water
• 2 Tbsp light soy sauce
• Freshly ground Szechuan pepper
• 2 - 3 tablespoons oil for stir-frying, as needed

Preparation:

Mix marinade ingredients.  Marinate pork for about 20 minutes.
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil.  When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat.  Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper. 

Hoisin Sauce

Ingredients

• 4 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon molasses or 1 tablespoon honey
• 2 teaspoons seasoned rice vinegar
• 1 garlic clove, finely minced
• 2 teaspoons sesame seed oil
• 1 teaspoon chinese hot sauce ( more or less to taste)
• 1/8 teaspoon black pepper 
•  
• 
  
• Mix the honey into the peanut butter first, then everything else. 
•  
• Very soy saucy, but I couldn't fix it with more honey/peanut butter. :/ 

Pan Seared Chicken with Roasted Tomato Sauce

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Easy

Serves:
4 servings

Ingredients

6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 pounds)
1/2 cup chicken broth
1 tablespoon spicy brown mustard
1 tablespoon chopped fresh oregano
3 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.

Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.

While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.

In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.

Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_567687_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Sarah's Applesauce

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 4

"Make your own applesauce at home with just apples, sugar, cinnamon, and this recipe."

Ingredients:

4 apples - peeled, cored and chopped 3/4 cup water

1/4 cup white sugar 1/2 teaspoon ground cinnamon

Directions:

1.	In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.