Chop Suey like Sing High Downtown Phoenix Chop Suey

 Ever since the Sing High closed down, we've yet to find a replacement. This is the first recipe I have found that is almost exactly like theirs. Even better as leftovers over rice and fried noodle. Lots of steps to this one but worth it in the end. 

 Here we go. 

Props and nods go to Bill at thewoksoflife.com website. Finding this recipe is a treasure and they get all the credit. I've got it here for my own personal file. Head over there for pictures and better instructions for sure. 

Chicken Chop Suey

chicken marinade:

12 ounce thin sliced boneless chicken breast

3 TBS water

1 TBS oyster sauce

1 TBS Shaoxing wine or dry sherry (I use sake)

1 tsp veg oil

2 tsp cornstarch

Suey Sauce:

1/2 cup chicken stock

1/4 cup sugar

1 1/2 tsp shoyu

1 tsp dark shoyu (I use a Korean shoyu)

1 1/2 TBS oyster sauce

1/2 tsp sesame oil

1/8 tsp white pepper

For the stir fry:

3 TBS veg oil

2 chopped cloves garlic

4 sliced mushrooms

1/2 small carrot sliced

2/3 cup sliced celery

6 oz bok choy or pak choy

1 TBS wine or sake

3/4 cup bean sprouts

1 cup snow peas

1 1/2 TBS cornstarch mixed with 2 TBS water slurry

Mix chicken and marinade ingredients in one bowl.

In another mix together all the sauce ingredients. 

Heat up your wok or large frying pan,  until hot, add 2 TBS veg oil around perimeter. Spread chicken in single layer around wok. 

Sear for a few seconds then stir fry around until golden. Remove chicken.

Turn heat up to high then add another TBS veg oil along with garlic. Then add mushrooms, carrots and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir, add wine to deglaze. Add chop suey sauce and spread around. Add bean sprouts and snow peas and then add the chicken. 

When everything is stir fried up and is boiling add the cornstarch slurry. Drizzle it in and stir constantly for 30 seconds until thick and everything coated with sauce. Enjoy with hot rice. 

Cup Ramen Fried Rice

 Cup Ramen Fried Rice

and yet another goodie from the couple at Futuredish.com for my personal cooking library. Head over there for the short video. This is another quick meal.

1 K cup ramen

1/2 cup cooked rice

Small handful chopped green onion

1 egg

Open cup ramen. Shake out noodles into plastic baggie and crumple into small pieces. 

Place noodles back into cup. Add seasoning and dried veg. 

Pour some boiling water in the cup just barely enough to cover the noodles, set it aside to cook in cup.

Place cooking oil into frying pan, add onion and stir fry until sizzles. Crack in the egg and scramble. Add rice. 

Stir in ramen noodles from cup. Stir fry it all around until the rice is evenly mixed with noodle. 

Place everything back into cup. Tamp down lightly then flip it upside down onto a plate so you have FANCY tower of fried rice noodle. Enjoy

Soondubu Stew and Stew Paste recipe

 Soondubu Stew and Stew Paste 

another great recipe I'm putting here for my personal quick access from Futuredish.com They have a great video so head over there to watch the video and get the recipe from them. This is a quick meal and is especially great for hangovers when the paste is easy on hand in your freezer. 

Soondubu Stew Paste

1/2 cup diced onion

1/4 cup diced green onion

1/4 cup minced pork

1/2 cup gochugaru (yes 1/2 cup)

2 TBS kosher salt

1 1/2 TBS sugar

3 TBS minced garlic

3 TBS shoyu

2 TBS veg oil

1/2 TBS sesame oil

Add oils to wok or frying pan. once hot add green onion. Stir until it sizzles then add pork. Stir fry so it doesn't' clump then add regular onion. Fry until onion is translucent. 

Add garlic. Stir well, then add gochugaru flakes. The chili flakes will absorb all of the moisture. So reduce heat to medium low. 

Add sugar, salt, mix well. Then add shoyu and mix. Turn off heat and put paste into a bowl. Spread it out and let it cool for 15 minutes. Carefully put into plastic bag. Then another ziplock bag. Store paste in freezer for up to 4-6 weeks. 

Soondubu Stew

1/2 cup water

2 TBS paste

1 whole shiitake mushroom (I've used enoki or button in a pinch)

350 grams of silken tofu (the tube kind)

l egg

garnish with green onion chopped and black pepper

Slice mushroom thin and also green onion greens if desired. 

In ttukbaegi (clay pot or small saucepan) add water and paste over medium high heat. 

Once boiling add mushrooms and stir. Add tofu carefully and break it up with a spoon into large curds. 

Carefully crack the egg into stew. Garnish with green onion and pepper. Eat with loads of hot rice. 

KUJIRAI RAMEN New Shin Ramen recipe

 KUJIRAI RAMEN! The new way to eat ramen for sure. SOOOOO GOOD

This is from the futuredish.com website. The recipe is from a manga they were reading and they put it together so nicely. It's the bomb!

1 package of Shin Ramen (or another spicy K ramen)

1 whole egg

1 slice american cheese (I've used shredded cheddar and it's still amazing)

few handful chopped green onion

1 1/4 cup of water (important)

Put water into frying pan. Not your usual ramen pot. Bring to a boil

add dried ramen and veggies packet.

Next add in only 1/2 the seasoning packet. HALF seriously. Believe me on this. 

Let the noodles boil until they start to loosen. Use your chopsticks (wooden if you are using a nonstick pan or your family will disown you for putting metal to the nonstick) anyways 

Use chopsticks to loosen the noodles. Then make a small circle in the middle of the pan. Drop in the egg. 

Cover, reduce heat to low and let it cook for 1 minute. 

After 1 minute, lift lid and add cheese on top and green onion. Take pan off heat and place on table. Eat out of the pan, it's okay. It's the best way. 

Honestly I'm putting this in my blog (and another of their recipes) so I have quick access to it. For the full wonderful video of the best new way for delicious ramen on a cold day go to their website and watch the video. Do IT. 

Spicy Korean Zucchini Stew

 Hoban Gochujang Jjigae  Korean Spicy Zucchini Stew

Korean Babsang recipe

1 each medium zucchini and potato cut into 1/2 inch bite size pieces. 

1 or 2 scallions or green onions

1-2 green or red chili peppers

1 tsp minced garlic

3 oz pork slices

1 1/2 TBS gochujang (pepper paste)

1/2 TBS Doenjang (soybean paste)

2 cups rinse rice water (ssalddeummul) or 2 cups veg or anchovy broth

Saute pork in a little bit of oil. Add gochujang and doenjang. Sauté for 3-4 minutes. Add a bit of water to keep it from burning. Then add rest of water and bring to boil. Add potatoes, boil for a few minutes then add rest of ingredients. Cook until potatoes and zucchini turn soft. Serve with rice (of course) 

Spicy stir fried pork and kimchi (Maangchi recipe)

 Spicy Stir Fried Pork and Kimchi  Dwaeji-kimchi duruchigi

From Maangchi website: can also use chicken breast or lean beef instead of pork

1 lb pork belly cut into 1/4 inch bite size pieces

1/4 tsp kosher salt

1 lb kimchi chopped

2 tsp plus 1 TBS sesame oil

1 medium chopped onion

1 dae-pa (korean large green onion) or 4 green onions cut into 1 inch pieces

1 carrot small, sliced

1 bunch of enoki mushrooms trimmed and washed

Lettuce or inner part of napa cabbage leaves, washed and drained

One sunny side up egg per bowl or plate

Seasoning Paste:

2 TBS gochujang (pepper paste)

2 TBS gochu garu (pepper flakes)

2 TBS rice syrup (oligodang)

1 TBS shoyu

2 TBS water

4 cloves minced garlic

1/2 tsp ground pepper

Mix together well and set aside.

Stir fry pork, 2 tsp sesame oil, salt and stir for about 5-6 minutes at medium heat. Add kimchi and stir for 6-7 minutes more. Add onion, carrot, green onion and seasoning paste with 1 1/2 cups water. Cover and cook for 12-13 minutes, stir a few times well. 

Uncover and add mushrooms and rest of sesame oil. Turn up the heat to medium high and cook for 2-3 minutes. Remove from heat and serve right away

Pine Nut Porridge

 Pine Nut Porridge  Jatjuk    

1/2 cup short grain rice soaked in cold water for 1 hour

1/4 cup pine nuts rinsed and drained

3 cups water

1/2 tsp salt

2 large jujubes and crushed pine nuts for garnish

Drain soaked rice and add to blender. Add pine nuts and water. Blend for 1-2 minutes until smooth. 

Put into pot on stove, medium high heat. Cook for 5 minutes, stirring until bubbly and thick. Add salt and stir for 1 minute until porridge gets thinner and semi-translucent. 

Transfer to a bowl and add jujubes (optional) and pine nuts on top. Serve immediately.