Asian Chicken Wings
Ingredients:
Sensai Kent’s hot spice mix
Chicken
Butter
Your favorite spicy Asian sauce (we used Buffalo Wild Wings Asian Zing, a hot chili sauce)
We served these wings as an appetizer while everyone was jamming to Yoshida Brothers, drinking, and finishing their dishes. Everyone pigged out on these wings-- Dylan’s lip was quivering he liked them so much.
Boil some water, mix in a bunch of table spoons of hot spice mix (some cayenne, paprika, onion power, pepper, and other stuff). Boil the chicken wings in there for 10 to 15 minutes.
Remove the chicken wings and place them on a baking sheet. Rub some butter all over them til both sides are nice and buttery.
Broil the wings at 425, and flip them once they start looking all brown and crispy. Probably around 10 minutes on each side.
Take the wings out of the oven and put them in a bowl. Then pour some sauce in there and flip the wings around til they’re covered. Let everyone eat them straight out of the bowl, and don’t pass out the napkins until they’re all gone.
Vegetable Lo Mein
Get down on this easy chinese inspired munch. Make a shit load because its just as good a day old and cold.
Ingredients:
Dried Asian noodles or thin spaghetti
Red bell pepper
Green bell pepper
Sweet Onion
Butter
Garlic
Mushrooms
Shallots
Water chestnuts
Hoisin Sauce
Soy Sauce
Sesame seeds
Cook the noodles but DO NOT overcook them. Begin to fry up the peppers and onion in a pan with some butter (salt and pepper). Add the mushrooms garlic shallots and water chestnuts and a little soy sauce once the onions are starting to look nice. Once everything is cooked to perfection stop cooking. Mix in bowl with noodles and add hoisin sauce to taste and also sesame seeds. Here we go.
Garlic Tamari Broccoli with Almonds
This shit is TANGY! Always a favorite. Get ready...
Ingredients:
a whole lotta broccoli
a whole lotta garlic
about 1/4 cup of tamari (just taste it to make sure)
a couple handfuls of sliced almonds
1 onion cut how ya like it
olive oil or butter
Cut the broccoli into florets and steam it by putting it into a colander over boiling water. Check every couple minutes until you can stab a fork through.
Meanwhile, heat the oil or butter in a pan and fry up the onions and almonds on medium heat.
Add the broccoli when it’s done, along with the garlic and tamari and bring the mix to a low heat (The later you add the garlic, the more flavorful it will be). Cook for only a few minutes. Turn the heat off and let everything meld together before serving!
Sesame Seitan
(Oft referred-to as "Buddha Sesame Beef ," which is confusing because it contains neither beef nor Buddhas.)
For your Asian-loving veggie friends. For extra fun, tell people it is beef then bask in their surprise&amazement when you reveal it's just wheat protein.
Seitan
sesame seeds
Soy sauce or Bragg's Amino Acids
Ginger
Garlic
salt&pepper
Somethin' spicy (I used chili powder, crushed red peppers, paprika, carrot cayenne sauce and probably some other spices I don't recall)
Roll seitan in sesame seeds. Add spices and saute seitan til brown & crispy, 5-10 mins. Instant enlightenment.
Beef Fried Rice
First off, you will have to accept the fact that you will not make this a well as Dylan does. Ever. Once you have overcome this fact, will want to get some meat (I chose beef, but you could use any meat really) and some veggies--anything you have in the fridge would work, but this is Potluck Culture, so you have to really throw down with an Asian mix of fresh veggies.
Beef - two pounds, cut into strips
Onion - one large onion, cut into strips
Bok choy - 3 or four stalks, cut into crescents
Carrot - 3 carrots, cut into toothpicks
Mushroom - about a pound (maybe), cut into slices
Garlic - a lot
Egg - 3 or 4, depending on how eggy you feel
Rice - three cups, uncooked
Soy sauce - a few splashes her and there
Oil - ennough to keeps things lubed
Fish sauce - the secret ingredient; only a few splashes here and there--this stuff's potent and stinky
So cute...
The first thing you do is start the rice. This is a pretty critical part where a lot of people screw up. Making rice is an art, not a science, but I guess some chumps just use rice makers. Put 6 cups of water in a pot. Add the rice and a splash of olive oil. Cover, and bring to a boil. Once boiling, turn the heat down to a simmer. Once the rice gets softer, take the lid off. When all the water is evaporated and the rice is no longer glistening with moisture, it is ready, and you can set it aside for later.
While the rice is cooking, you can start frying the beef, onion, bok choy, and carrot in a Wok or very large frying pan with some oil a few splashes of soy sauce, and a little fish sauce. When the carrots and bok choy get softer, add the mushrooms and garlic (maybe a little more soy and/or fish sauce to taste). When everything is tender, you can turn the heat down to egg-cooking temp and add the rice to the mix. If your pan is small, you may want to do couple of batches.
Add more soy and fish sauce to taste to give it that nice brown color. Once it is all mixed and fried a little bit, push the rice to the edges of the pan, clearing the middle space to fry up the eggs. Add the eggs (or just half if you are doing two batches) and scramble them in the center. Once they are mostly cooked, mix it all in there real good.
And there you have it, some of Dylan's amazing beef fried rice. This ends up making a ton of food by the way, so prepare for leftovers.
Sesame Seitan
(Oft referred-to as "Buddha Sesame Beef ," which is confusing because it contains neither beef nor Buddhas.)
For your Asian-loving veggie friends. For extra fun, tell people it is beef then bask in their surprise&amazement when you reveal it's just wheat protein.
Seitan
sesame seeds
Soy sauce or Bragg's Amino Acids
Ginger
Garlic
salt&pepper
Somethin' spicy (I used chili powder, crushed red peppers, paprika, carrot cayenne sauce and probably some other spices I don't recall)
Roll seitan in sesame seeds. Add spices and saute seitan til brown & crispy, 5-10 mins. Instant enlightenment.
Beef Fried Rice
First off, you will have to accept the fact that you will not make this a well as Dylan does. Ever. Once you have overcome this fact, will want to get some meat (I chose beef, but you could use any meat really) and some veggies--anything you have in the fridge would work, but this is Potluck Culture, so you have to really throw down with an Asian mix of fresh veggies.
Beef - two pounds, cut into strips
Onion - one large onion, cut into strips
Bok choy - 3 or four stalks, cut into crescents
Carrot - 3 carrots, cut into toothpicks
Mushroom - about a pound (maybe), cut into slices
Garlic - a lot
Egg - 3 or 4, depending on how eggy you feel
Rice - three cups, uncooked
Soy sauce - a few splashes her and there
Oil - ennough to keeps things lubed
Fish sauce - the secret ingredient; only a few splashes here and there--this stuff's potent and stinky
So cute...
The first thing you do is start the rice. This is a pretty critical part where a lot of people screw up. Making rice is an art, not a science, but I guess some chumps just use rice makers. Put 6 cups of water in a pot. Add the rice and a splash of olive oil. Cover, and bring to a boil. Once boiling, turn the heat down to a simmer. Once the rice gets softer, take the lid off. When all the water is evaporated and the rice is no longer glistening with moisture, it is ready, and you can set it aside for later.
While the rice is cooking, you can start frying the beef, onion, bok choy, and carrot in a Wok or very large frying pan with some oil a few splashes of soy sauce, and a little fish sauce. When the carrots and bok choy get softer, add the mushrooms and garlic (maybe a little more soy and/or fish sauce to taste). When everything is tender, you can turn the heat down to egg-cooking temp and add the rice to the mix. If your pan is small, you may want to do couple of batches.
Add more soy and fish sauce to taste to give it that nice brown color. Once it is all mixed and fried a little bit, push the rice to the edges of the pan, clearing the middle space to fry up the eggs. Add the eggs (or just half if you are doing two batches) and scramble them in the center. Once they are mostly cooked, mix it all in there real good.
And there you have it, some of Dylan's amazing beef fried rice. This ends up making a ton of food by the way, so prepare for leftovers.
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