I’ve been on a Chinese kick recently. 

A few of the meals we have in the last week or two.

Source:  W.K. Leung (“Ah Leung”) aka “hzrt8w”  (Egullet)
Adapted to use Green Beans instead of Asparagus

2 to 3 boneless chicken breasts
1 pound green beans
4 to 5 garlic cloves
1 inch of ginger
Fermented Black Beans, 4 to 5 tablespoons
Splash of chicken broth.
Green onions – sliced  (Green part only)

2 tablespoons ShaoHsing cooking wine
2 teaspoons corn starch
1 teaspoon sesame oil

Slice chicken. Marinate in shaoHsing , corn starch and sesame oil.
Mix well and leave for 20 to 30 minutes.

Blanch Green Beans.  Plunge into ice water.

Heat oil in pan/wok. Over high heat saute chicken until no longer
pink. Remove chicken from pan.

Add a little more oil to the pan.  Stir in  garlic, ginger and
black beans and saute for 20 to 30 seconds. Add a couple of
teaspoons ShaoHsing cooking wine and a splash of chicken broth.

Add green beans.  Toss to coat.  Cook for a minute and add the
chicken back into the pan.   Stir well.   Add sliced green onions
and serve.

This is my version of my favourite style of fried rice. Does not contain soy sauce.

Before cooking, the chicken is marinated in a little ShaoHsing, cornstarch, and sesame oil. Optional: egg white .

2 to 3 boneless chicken breasts thinly sliced
1 cup peanut oil

Cooked Rice

1 large onion cut in half and then sliced lengthwise.
2 stalks celery sliced
1 garlic clove
1 inch piece ginger
1 bunch green onions
2 to 3 cups fresh bean sprouts
2 eggs beaten and seasoned with salt. Cook two or three thin omelettes – crepe style. Slice.
Handful frozen peas
Sesame Oil

Cook chicken first.

Velveting:

Heat 1 cup of peanut oil in large wok. When oil is really hot add half the chicken. Chicken cooks quickly in the hot oil. Stir so chicken doesn’t stick together. Chicken will turn white and be cooked in about 60 to 90 seconds. Remove chicken to a colander to drain and cook second batch. Set chicken aside.

Wipe wok clean, heat over high heat, add a little peanut oil. Add onions and stir until onions start to colour. Add the celery, cook for a minute or so, add the garlic, and ginger. Add the chicken back into the pan along with the rice, toss continuously until rice is hot. Season with a little more sesame oil. Stir in the egg, green onion and bean sprouts. Serve immediately.

Source: W.K. Leung (“Ah Leung”) aka “hzrt8w”

1 pound boneless pork loin, cut into 1/4 inch slices.
salt
pepper
Mixture of flour and corn starch
2 tablespoons brown sugar
1/4 cup honey
5 or 6 cloves of garlic chopped
vinegar
chopped green onions
or cilantro

Heat brown sugar with a little water in microwave. Stir until
sugar dissolves.
Add honey and stir well.

Sprinkle pork slices with salt and  pepper (black or white).
Heat pan over high heat. Add oil.
Dredge pork in flour/corn starch and fry until golden brown on
both sides.  Set meat aside.

Clean pan.

Heat a little oil, add garlic and a splash of white vinegar.  Add
honey mixture. Bring to a boil.  (Can be thickened with a corn
starch slurry ).  Should be just thick enough to coat a spoon.

Add pork back into pan. Stir and turn each slice to make sure pork
is well coated.  Garnish with green onion or cilantro.