Stir-fried Minced Pork and Lotus Root

中文版菜谱：

肉末炒藕丁

Lotus root might be an exotic ingredient for most American people.  Trust me, it taste very good.  Fresh lotus root is very crunchy, a bit starchy and sweet.  It has a mild nutty earthy and fruity taste.  It is can eaten raw or cooked in soup, stir-fry, and even desserts.   

There are two kinds of lotus roots.  One is crunchier, nuttier, and more refreshing.  We usually use it in stir-fry.  The other kind is more on the starchy side, which taste better in soups.  Most lotus roots available in Asian grocery are first kind, the crunchy type.  We buy them a lot, not just because it taste good on itself, but also because its mild flavor goes with almost everything in the kitchen.

One of my favorite ways is stir-fry lotus root with minced pork.  The pork fat add deep rich flavor to crunchy lotus root.

Ingredients：

1 medium size lotus root
200 to 300g minced pork
1teapsoon Sichuan peppercorns
2 cloves of garlic, peeled and chopped
1 small trunk of ginger root, chopped
1 tablespoon rice cooking wine
1 to 2 teaspoons oyster sauce
1 to 2 tablespoons soy sauce
1/4 teaspoon sugar
1/4 to 1/2 teaspoon dark soy sauce
1 handful dried chili peppers, chopped
freshly ground black pepper
2 to 3 tablespoon vegetable oil for stir-fry
salt to taste

Directions：

Peel and dice the lotus root.

Part of the seasonings needed in this recipe

Heat a cast iron wok over high heat.  Add oil and then pork along with ginger and garlic.  Sautee until the pork turns a little bit golden brown.

Add chili peppers.  Sautee for one minute

Add oyster sauce, rice cooking wine and black pepper.  Sautee for one minute

Add diced lotus root, and then soy sauce and dark soy sauce.  Sautee for another couple minutes.

Serve hot immediately

The dish is savory, crunchy, a little bit spicy, a little bit sweet, and loaded with umami O(∩_∩)O~

Sichuan Style Pickled Jerusalem Artichoke

中文：剁椒泡洋姜

Jerusalem artichoke might be considered weeds because they can grow big and tall like crazy and take up a lot of space.  I have seen miles of Jerusalem artichokes in New York suburbs.  Their little yellow flowers shine like sunflowers in May afternoon sun.  It was beautiful.  Also what a shame that people nearby have no idea what they miss here if they only admire their flowers.  The root is the delicious part.

Sichuan province is widely famous for two things in China: hot and spicy food and Sichuan style pickled vegetables.   Pickles can be found in almost every family here.  A lot of vegetables can be pickled in a dark colored clay jar sealed with water on the edge.  It is the taste of home and comfort food for all the people from Sichuan area. 

We brought a clay jar back to America on one of our trip to China.  Ever since then, it is like my kitchen is cast with a special spell.  That familiar taste of pickled vegetables from this simple jar can always take us back to home.

My friend sent me two small Jerusalem artichoke plants last spring.  They grew into two giant plants!  I dig up their roots before winter comes.

If you want continuous supply of Jerusalem artichoke, just leave behind one or two pieces of root in the ground.  They will come back the next spring. 

Rinse well under running water

Air dry Jerusalem artichoke roots for 2 to 4 hours.

Add them to the pickle jar where the food magic will take place.   They shall be ready to eat in a couple weeks; shorter or longer than that depending on their size.

They can be served as an appetizer or side dish

I like to cut them into bite size and stir in 1 to 2 tablespoons garlic chili paste, 1/4 teaspoon sesame oil, and a little sugar. 

Ok, you still have no idea how to make it?  That is fine.  They can be found in Asian grocery stores. If you don’t want to go through all the trouble to make some pickle you haven’t even heard of but still curious how it taste.  Just go to the nearest Asian store.  You might also find all the kinds of other pickled vegetable on the shelves too.  Don’t be afraid to try them as well.  It might just be the new beginning of your food adventure! O(∩_∩)O~

BBQ Mini Potatoes

中文: 烧烤小土豆

Some of the potatoes we harvested from our backyards are quite cute and small.  I decide to skew and BBQ them in Asian style.  And guess what?  They are so awesome! 

Ingredients：

30 to 40 mini potatoes
1/3 to 1/2 cup of your favorite BBQ sauce
ground red chili peppers
ground Sichuan peppercorns
ground cumin seeds
toasted white sesame seeds
chopped green onions
oil
water for boiling potatoes
salt for boiling potatoes

Directions：

The potatoes we harvested from backyard

Some of them are really small and cut

Clean the potatoes under running water.  Add to a pot of boiling water along with salt to taste.  Cook until the potatoes are soft enough to skew.

Skew them with stainless steel skewers

Brush the potatoes with oil.  Grill them over medium low heat.  You don’t want to rush it. 

Seasonings and spices are ready to g

When the potatoes are grilled to light golden brown, turn and brush them with BBQ sauce using a silicone brush https://www.amazon.com/mKitchen-Orange-Silicone-Basting-Pastry/dp/B015COKN5A/ref=as_li_ss_tl?ie=UTF8&qid=1477058901&sr=8-1-spons&keywords=silicone+brush&psc=1&linkCode=ll1&tag=yankitchentext-20&linkId=8bb8dcaedeee85d2557c49258b2219e9

 Repeat it a couple times later. 

Sprinkle with ground chili powder, ground Sichuan peppercorns, ground cumin, green onion and sesame seeds. 

Serve immediately.  I love serving BBQ food on a hot sizzling plate

A little extra spice on top will give the potatoes some extra kicks in flavors. 

Time to enjoy! O(∩_∩)O~

Asian Style Boiled Peanuts

中文菜谱：五香水煮花生

You are still eating popcorns when watching movies or having beers with friends?  Try boiled peanuts which are tastier, healthier and so much more fun to eat! O(∩_∩)O~ 

Ingredients：

2 to 3 pounds raw peanuts with shells
3 star anises
2 to 3 teaspoons five spice powder
black cardamom pot
1 teaspoon Sichuan peppercorns
1 handful dried chili peppers
1 small cinnamon stick
3 to 4 bay leaves
2 to 3 cloves
1 to 2 teaspoons sugar
salt to taste*
water for boiling peanuts

* Add a little more salt than how you usually season your food.  Otherwise the peanuts in the shells might not be well seasoned.   

Directions：

Clean and rinse well the peanuts under running water.

Add peanuts along with all the spices and seasonings to a medium stainless steel boiling pot .  Add twice or three times as much water as peanuts.

Heat the pot over high heat until it boils.  Cover with lid and reduce the heat to simmer for 2 to 2.5 hours.

Stir occasionally to prevent burning on the bottom.  Stirring also helps peanuts to be better seasoned. 

All we need is a couple cold beers! O(∩_∩)O~

Boiled Fava Beans with Five Spices Powder

中文菜谱：五香水煮蚕豆

Last weekend we went shopping in a Mexican grocery store and found out they had fresh fava beans!  Wow, we don’t usually find fresh fava beans on the market.   

We boil them with five spices powder and some other spices.  It is simple but the taste and flavor are really great.

Ingredients：

2 pounds fresh fava beans in the pods
1 teaspoon five spice powder
2 to 3 star annises
3 to 4 cloves
1 teaspoon Sichuan peppercorns
1/2 teaspoon sugar
salt to taste
water for boiling

Directions：

Remove fava beans from pods.  It would be really fun to do it with young kids in the house if you have one or some.

In a small pot, add fava beans, five spice powder, star anises, clovers, Sichuan peppercorns, sugar and salt.  Add water to about 1 inch above the beans.

Heat over high heat.  When it comes to boil, reduce the heat to medium low and simmer for 10 to 15 minutes.

After turning off the heat, leave the beans soaking in the pot for another 10 minutes.

Drain well and serve either hot or cold.  

Cooked fresh young fava beans have similar texture as cooked potato but they are more on therefreshing side.