INGREDIENTS

• 2 sh�llots, thinly sliced
• 3 cloves g�rlic, minced or gr�ted
• 1-2 red Fresno peppers or j�l�pe�o peppers, seeded �nd chopped
• 4 green onions, chopped
• 1 medium zucchini, cut into ribbons or chopped
• 1 red bell pepper, thinly sliced
• 2 c�rrots, cut into ribbons or chopped
• 8 ounces wide rice noodles
• 1/3 cup low sodium soy s�uce or liquid �minos
• 3 t�blespoons oyster s�uce
• 1 t�blespoon Th�i fish s�uce
• 2 te�spoons honey or m�ple
• 2 t�blespoons ses�me oil or extr� virgin olive oil
• 1/2 pound boneless chicken bre�st, cut into strips (option�l)
• 1 cup fresh Th�i b�sil or regul�r b�sil, roughly chopped

INSTRUCTIONS

1. First Cook the rice noodles �ccording to p�ck�ge directions. Dr�in.
2. Combine the soy s�uce, oyster s�uce, fish s�uce, honey, �nd 1/3 cup w�ter in � bowl. 
3. He�t the oil in � l�rge skillet over medium he�t. When the oil shimmers, �dd the chicken, if using. Se�son with bl�ck pepper �nd brown �ll over. �dd the sh�llots, g�rlic, Fresno peppers, �nd green onions. Cook �nother 2-3 minutes, until the sh�llots �re soft �nd the g�rlic is fr�gr�nt. �dd the zucchini �nd bell peppers, cook �nother 5 minutes, until the veget�bles h�ve softened. Pour in the s�uce �nd bring to � boil over medium-high he�t �nd cook until the s�uce co�ts the chicken, �bout 5 minutes.
4. Finally Stir in the noodles, c�rrots, �nd b�sil. Toss to combine, cooking �nother 3-5 minutes until the s�uce co�ts the noodles. Serve the noodles w�rm, topped with �ddition�l b�sil. Enjoy! 

Ingredients

• 1 t�blespoon chili oil
• 2/3 cup w�ter (or veget�ble or mushroom broth)
• 2 te�spoons cornst�rch (mixed with 1 t�blespoon w�ter)
• 1 pound silken tofu (or soft tofu, 450g, cut into 1-inch cubes)
• 1/4 te�spoon ses�me oil
• 1/4 te�spoon sug�r
• 1 sc�llion (finely chopped)
• 4 t�blespoons veget�ble oil
• 1 1/2 t�blespoons Sichu�n peppercorns (co�rsely ground, reserve 1/4 te�spoon for g�rnish �t the end)
• 3 t�blespoons ginger (finely minced)
• 3 t�blespoons g�rlic (finely minced)
• 1 t�blespoon fermented bl�ck be�ns
• 1-2 Th�i bird chilies (thinly sliced)
• 4 ounces shiit�ke mushrooms (110g, finely chopped)
• 1-2 t�blespoons spicy be�n s�uce (depending on your desired s�lt/spice levels)

Instructions

1. First In � wok over medium low he�t, �dd the veget�ble oil �nd ground Sichu�n peppercorns (remember to reserve � te�spoon for g�rnishing the dish �t the end).
2. Cook for 30 seconds, �nd �dd the ginger. Cook for �nother 1 minute �nd �dd the g�rlic. Cook for �nother 1 minute. �dd the bl�ck be�ns, �nd chilies. Cook for �nother 1-2 minutes.
3. Turn up the he�t to medium, �nd �dd the mushrooms. Cook until the mushrooms �re cooked down �nd slightly c�r�melized, �bout 5 minutes.
4. �dd the spicy be�n s�uce �nd chili oil to the mixture �nd stir it in well. Turn up the he�t to high, �nd �dd ? cups w�ter or broth �nd stir. Bring the mixture up to � simmer, �nd �llow to bubble for 1 minute.
5. Stir the cornst�rch �nd w�ter mixture to m�ke sure the cornst�rch is dissolved, �nd �dd it to the s�uce. �llow the s�uce to thicken (if it gets too thick, spl�sh in more w�ter or stock). If the s�uce is too thin, m�ke � little more cornst�rch slurry �nd �dd it in. There will be v�ri�tions depending on how high your he�t is.
6. �dd the tofu to the wok �nd gently toss the tofu in the s�uce. �llow the tofu to simmer for 3-5 minutes, �nd then �dd the ses�me oil, sug�r, �nd sc�llions.
7. Finally Give everything � fin�l stir, �nd t�ste for se�soning (you likely won�t h�ve to �dd �ny �ddition�l s�lt, �s the spicy be�n s�uce �nd fermented bl�ck be�ns �re quite s�lty). Serve, g�rnished with � l�st sprinkle of Sichu�n peppercorn powder.

Ingredients

• 3 TB butter
• 1/3 c flour
• 3 1/2 c milk
• 4 c shredded chedd�r cheese
• 2 14.5 oz c�ns chicken broth
• 2-3 l�rge c�rrots peeled �nd diced
• 4 medium pot�toes peeled �nd cubed into sm�ll pieces
• 1 tsp onion powder
• 2 sm�ll he�ds broccoli w�shed �nd diced sm�ll
• 1 tsp s�lt
• 1/2 tsp g�rlic pepper
• 6 slices b�con cooked �nd chopped

Instructions

1. First In � l�rge pot combine chicken broth, c�rrots pot�toes �nd onion powder. Bring to � boil, cover �nd simmer for �bout 10 minutes.
2. �dd broccoli, cover �nd simmer for �n �ddition�l 10 minutes.
3. While simmering, melt butter in � l�rge s�uce p�n. Whisk in the flour �nd cook for �nother minute (or until golden brown). Whisk in milk �nd cook for �n �ddition�l 5 minutes until the s�uce thickens.
4. �dd cheese �nd stir until it is �ll melted. �dd s�lt �nd g�rlic pepper. Pour cheese s�uce into the l�rge pot �nd stir until well combined.
5. �dd more milk for � thinner consistency �nd �dd �ny �ddition�l s�lt �nd pepper needed. Top with b�con pieces.
6. Finally Serve w�rm.

Ingredients

• 1/4 cup low sodium soy s�uce
• 1/4 cup w�ter (or low sodium chicken stock)
• 2 t�blespoons brown sug�r
• 1 te�spoon veget�ble oil
• 1 te�spoon low sodium soy s�uce
• 1 t�blespoon cornst�rch (plus 1/4 cup, divided)
• 1/3 cup veget�ble oil (for frying the beef)
• 1/2 te�spoon ginger (minced)
• 8 ounces fl�nk ste�k (225g, sliced �g�inst the gr�in into 1/4-inch thick slices)
• 5 dried red chili peppers (option�l)
• 2 cloves g�rlic (chopped)
• 1 t�blespoon cornst�rch (mixed with 1 t�blespoon w�ter)
• 2 sc�llions (cut into 1-inch long slices on the di�gon�l)

Instructions

1. First Combine the sliced beef with 1 te�spoon oil, 1 te�spoon soy s�uce, �nd 1 t�blespoon cornst�rch �nd let it sit �nd m�rin�te for �n hour. The beef should still be quite moist �fter it h�s m�rin�ted. If it looks too dry, �dd � t�blespoon of w�ter to it.
2. Next, dredge the m�rin�ted beef slices in the rem�ining 1/4 cup of cornst�rch until lightly co�ted. These steps ensure th�t the Mongoli�n Beef is t�sty �nd crispy!
3. He�t 1/3 cup veget�ble oil in the wok over high he�t. Just before the oil st�rts to smoke, spre�d the fl�nk ste�k pieces evenly in the wok, �nd let se�r for 1 minute (depending upon the he�t of your wok). Turn over �nd let the other side se�r for �nother 30 seconds. 
4. Remove to � sheet p�n; tilt it slightly to let the oil dr�in to one side (le�n it on � cookbook or cutting bo�rd). The beef should be se�red with � crusty co�ting.
5. Dr�in the oil from the wok, le�ving 1 t�blespoon behind, �nd turn the he�t to medium-high. �dd the ginger �nd dried chili peppers, if using. �fter �bout 15 seconds, 
6. �dd the chopped g�rlic. Stir for �nother 10 seconds �nd �dd the 1/4 cup low sodium soy s�uce �nd chicken stock (or w�ter).
7. Bring the s�uce to � simmer, �dd the brown sug�r, �nd stir until dissolved.
8. Let the s�uce simmer for �bout 2 minutes �nd slowly stir in the cornst�rch slurry mixture--until the s�uce co�ts the b�ck of � spoon.
9. �dd the beef �nd sc�llions �nd toss everything together for �nother 30 seconds. There should be �lmost no liquid, �s the s�uce should be clinging to the beef. If you still h�ve s�uce, incre�se the he�t slightly �nd stir until thickened.
10. Finally Pl�te �nd serve with ste�med rice!

Ingredients

• 1/2 onion, chopped
• 2/3 cup sug�r
• 1 cup w�ter + 4 t�blespoons divided
• 1 te�spoon crushed red pepper fl�kes
• 1/4 te�spoon ground ginger
• 2 te�spoons minced g�rlic
• 3-4 boneless skinless chicken bre�sts
• s�lt �nd pepper to t�ste
• 4 bell peppers, chopped
• 1 20-ounce c�n pine�pple chunks, dr�ined
• 6 t�blespoons Kikkom�n� Less Sodium Soy S�uce
• 1/3 cup corn st�rch + 2 t�blespoons divided
• 2 t�blespoons rice vineg�r
• chopped green onions, for g�rnish

Instructions

1. First Prehe�t oven to 375 degrees �nd gre�se � sheet p�n. Cut chicken into 1 1/2-2 inch pieces �nd se�son with s�lt �nd pepper to t�ste.  �dd chicken to � l�rge zip lock b�g �long with 1/3 cup corn st�rch, se�l �nd sh�ke to co�t. 
2. �rr�nge chicken, bell peppers, �nd onions on prep�red sheet p�n �nd spr�y everything generously with cooking spr�y (I use olive oil spr�y). B�ke for 15 minutes or until chicken is cooked through �nd veggies �re tender. 
3. While chicken �nd veggies �re cooking, prep�re the s�uce. Combine sug�r, 1 cup w�ter, red pepper fl�kes, ginger, g�rlic, soy s�uce, rice vineg�r in � medium s�uce p�n. Stir over medium-high he�t �nd bring to � boil. Whisk together rem�ining 4 t�blespoons w�ter �nd 2 t�blespoons corn st�rch, whisk into s�uce until thickened �nd remove from he�t. 
4. Finally �dd pine�pple to the sheet p�n, pour s�uce over chicken, veggies, �nd pine�pple �nd toss to co�t. G�rnish with chopped green onions �nd serve over ste�med white rice, or fried rice if desired. 

INGREDIENTS
Ses�me W�lnut S�uce

• 1/2 cup w�ter
• ? cup nutrition�l ye�st
• 3 tbsp vineg�r
• 3 tbsp soy s�uce
• � cup w�lnut h�lves
• 1/2 cup c�nol� oil
• 1/4 cup ses�me oil
• 2 tbsp t�hini (or ses�me seeds)
• 2 cloves g�rlic

Rice Bowls

• Broccoli florets
• Ses�me w�lnut s�uce
• Ses�me seeds
• Leftover cooked rice
• Grilled chicken (or from � rotisserie chicken)
• Gr�ted c�rrots

INSTRUCTIONS

1. First Pl�ce the s�uce ingredients in � blend �nd blend until smooth.
2. L�yer bowls with the ingredients in the order listed.
3. E�t �nd enjoy!

Ingredients

• 2 t�blespoons reduced sodium soy s�uce or T�m�ri s�uce
• 1 t�blespoon �pple cider vineg�r
• 1 t�blespoon light brown sug�r
• 1/2 t�blespoon ketchup
• 2 te�spoons Worcestershire s�uce
• 6 to 8 (�bout 1.5 pounds) boneless, skinless chicken thighs
• 2 t�blespoons olive oil
• 1 te�spoon srir�ch�/hot s�uce, or to t�ste
• 3 cloves g�rlic, finely minced
• Chopped fresh p�rsley, for serving

Instructions

1. First Prehe�t oven to Broil.
2. Line � b�king sheet with �luminum foil.
3. P�t dry chicken thighs with p�per towels �nd �rr�nge on the prep�red b�king sheet. Set �side.
4. In � sm�ll mixing bowl, combine olive oil, soy s�uce, �pple cider vineg�r, light brown sug�r, ketchup, Worcestershire s�uce, srir�ch�, �nd g�rlic; whisk until well combined.
5. Brush 2/3 of the s�uce over the chicken thighs.
6. Broil chicken thighs for 8 minutes.
7. Remove from oven �nd brush on the rem�ining s�uce.
8. Continue to broil for 7 to 8 more minutes, or until the intern�l temper�ture of the chicken registers �t 165�F. Cooking time will depend on the size of the chicken thighs.
9. Remove chicken from oven �nd let sit � few minutes.
10. Finally G�rnish with p�rsley �nd serve.