chicken tantanmen ramen

prep time:  tbd
cook time:  tbd
servings:  4

egg ingredients:
1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
4 soft-boiled eggs - peeled

bamboo ingredients:
3/4 cup canned and drained bamboo
1 tablespoon sesame oil
1 cup soy sauce
2 tablespoons sugar
pinch of chilli flakes

stock ingredients:
5 1/2 cups chicken stock
ginger
kombu seaweed
dried shitakes
leeks

sesame tare ingredients:
3/4 cup roasted white sesame seeds
1 cup soy sauce
1 cup chili oil
3 tablespoons peeled and roughly chopped ginger
3 teaspoons thinly sliced spring onion
1 1/8 cup sesame paste

chicken ingredients:
3/4 cup minced chicken
3 teaspoons tobanjan
1 cup soy sauce
1 tablespoon chili oil
1 tablespoon vegetable oil
1 tablespoon peeled and finely chopped garlic
1 tablespoon peeled and finely chopped ginger
2 tablespoons finely chopped spring onion

soup ingredients:
1 cup fresh ramen noodles
1 1/2 cups bean sprouts - blanched
4 large leaves bok choy - blanched and chilled
4 tablespoons chives - cut small
chili oil

egg steps:
1. mix together the soy sauce, water and sugar. marinate the eggs at least 3 - 4 hours or overnight.

bamboo steps:
1. stir-fry the bamboo in the sesame oil until dry. add the soy sauce, sugar and chilli flakes and coo until dry.

stock ingredients:
1.  combine the chicken stock, ginger, kombu seaweed, dried shitakes and leeks.  simmer for 30 minutes until flavors combine.  strain stock and set liquid aside.  discard ginger, kombu seaweek, shitakes and leeks.

sesame tare steps:
1.  place all ingredients in a food processor and blend until smooth.  set aside.

chicken steps:
1.  in a pan, combine the chili oil and vegetable oil.  over medium high heat, stir-fry the minced chicken until brown.  add the tobanjan, soy sauce, garlic, ginger and onion.  cook until  dry.  set aside.

soup steps:
1.  divide the tare between four bowls and cover with stock.  whisk until the tare has made the stock creamy.

2.  cook the noodles according to the package.  drain and divide between the four bowls.  top with been sprouts, bamboo, egg, grown chicken bok choy and chives.  finish with chili as desired.

- goop, june 2013 

vietnamese salad

prep time:  20 minutes
servings: 4

dressing ingredients:
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot

dressing steps:
1.  mix all ingredients together.

salad ingredients:
4 large bok choy leaves - rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big leaves napa cabbage - shredded
1 bunch watercress - discard thick stems, roughly chopped
1 large carrot - peeled and cut into matchsticks
leaves from 8 stems (each) of basil, mint and cilantro - roughly chopped
1/2 small cucumber - thinly sliced on the bias
1 red thai chili - thinly sliced
1/2 cup roasted, salted peanuts - roughly chopped
vietnamese dressing
grilled fish, shrimp, tuna, chicken or tofu

salad steps:
1.  toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat.  serve sprinkled with the remaining peanuts and chosen protein.

- goop, january 2010

bok choy in oyster sauce

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
6 bok choy
30 grams king oyster mushrooms
2 tablespoons vegetarian oyster sauce
1 teaspoon salt
1 teaspoon wine
1 teaspoon oil
1/2 tablespoon cornstarch
1/2 teaspoon ginger and spring - chopped finely and mixed together
4 cups water
5 teaspoons vegetable stock

steps:
1.  wash the bok choy and cut into four, lenthways.  slice the king oyster mushrooms.  boil the 4 cups of water and cook the bok choy briefly for 30 seconds.  remove from wok and drain.

2.  heat 1 tablespoon vegetable oil add the bok choy and 1 teaspoon salt, fry quickly, then remove and place on serving dish lengthways.  take the wok, add 1 tablespoon oil, the ginger and spring onion mix and the mushrooms.  stir fry for 20 seconds and add the oyster sauce with the salt, sugar, wine, and vegetable stock. 

3.  bring to a boil and add cornstarch to thicken.  pour onto the bok choy.

- goop, february 2010

chicken and garlic stir-fry with shitake mushrooms

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound boneless, skinless chicken breasts - cut into 1/4-inch strips
4 large cloves of garlic - peeled and sliced very thin
3 tablespoons peanut or vegetable oil
3 heads baby bok choy - trimmed and coarsely chopped
6-ounce portobello or shitake mushrooms - stemmed and thinly sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked white or brown rice

steps:
1.  combine the chicken strips, garlic and 1 tablespoon of the peanut or vegetable oil in a medium bowl.  stir to evenly mix and refrigerate, covered, for 1 hour.

2.  when ready to cook the chicken, heat 1 tablespoon of the oil in a large nonsitck skillet over medium-high heat.  add the bok choy and mushrooms and stir-fry until nearly tender, 2 - 3 minutes.  transfer to a bowl and set aside.

3.  heat the remaining 1 tablespoon of oil in the skillet and add the chicken-garlic mixture.  cook, stirring constantly, until the chicken is just cooked through and the garlic is aromatic, about 3 minutes.  return the vegetables to the pan, drizzle with soy sauce and sesame oil over, tossing quickly to mix.

4.  to serve, spoon rice onto individual plates and top with the stir-fry.

- sam's cup source, june/july 2007