A Taste of China: Cantonese Cuisine with Paul Young

Makes about 3 cups

1. Saute garlic in olive oil briefly (approximately 2 minutes).
2. Turn off the heat and stir in all the other ingredients.
3. Sitr well before using.
4. Can be stored in the refrigerator for weeks.

Serves 6

1. Defrost frozen wonton wrappers overnight in the refrigerator.
2. Make the filling: add the minced green onions, pork, soy sauce, rice wine, agave nectar, sesame oil, garlic, ginger, black pepper, and cornstarch to a bowl. Mix well by hand.
3. Mix in the chopped shrimp.
4. Make the wontons (see video): take a wrapper, add about a teaspoon of filling; use your finger to coat the edges with water (this helps the two sides seal together), fold in half so you have a triangle shape; bring together the two outer corners, and press to seal; repeat until you've used up the filling (this recipe should make about 30 wontons).
5. Cook the noodles: bring a large pot of water to a boil, add noodles, and stir constantly until al dente; rinse under cold water, then set aside in a bowl of cold water.
6. Make the soup: in a large pot, saute shiitake mushrooms in olive oil until soft (about 5 minutes); add the white parts of the green onions and continue sauteing until wilted (approximately 3 more minutes).
7. Add the garlic and saute briefly (approximately 1 minute).
8. Add the water to make about 6 cups of broth.
9. Add the chicken base, ginger, and fish sauce.
10. Bring the pot to boil, then add the wontons and the white parts of the bok choy.
11. Bring the pot to boil again and simmer for 5 minutes (or until wontons float).
12. Add green bok choy leaves, sesame oil, and salt to taste.
13. To serve: add noodles to a serving bowl, ladle in soup with veggies and wontons, and garnish with green parts of green onion.

Serves 3

1. Mix marinade ingredients in a bowl (make sure the sugar is dissolved).
2. Cut up chicken (if needed), and add to a gallon-size resealable plastic bag.
3. Pour marinade over the chicken in the bag, seal the bag while pressing out excess air then rub the marinade over the chicken. Let it rest in the refrigerator overnight.
4. Transfer chicken and marinade to a small pan, cover, and bring marinade to a boil.
5. Turn down the heat and simmer for 25 minutes.
6. Turn off the heat and let rest for 10 minutes.
7. Transfer chicken to a large platter.
8. Thicken leftover marinade to make a sauce; boil marinade, slowly stir in cornstarch slurry until sauce thickens to your liking (you do not have to use the entire 1/2 cup of cornstarch slurry).
9. Pour ample sauce over the chicken and garnish with green onions. 

Serves 2

1. Saute garlic in oil for about 1 minute.
2. Add ong choy, and stirfry for about 1 minute.
3. Add water, cover the pan, and let steam for about 2 minutes.
4. Add salt to taste.
5. Serve immediately.

*Note: This simple recipe can also be adapted for virtually any type of Asian green.

Serves 6

1. Combine rice, water, and salt: cook in a rice cooker per the manufacturer's instructions.
2. Melt butter in a wok, then add the eggs stirring occasionally until scrambled.
3. Remove scrambled eggs and set aside.
4. Bring the wok temperature back up, and add olive oil.
5. Saute the white parts of the green onion in a wok (about 3 minutes).
6. Add Chinese Five Spice, ham, and veggies; stir fry until soft.
7. Stir in Garlic Ginger Sauce and bring the temperature back up.
8. Turn off the heat, then add the rice, remaining green onions, and scrambled eggs. Stir gently until combined.
9. Adjust the seasoning, if needed.