[$20/week] Ham Fried Rice (week 1)

I brought back some goodies from home. What could it be?? Something from Virgina that is good??? So... I brought back my mom's famous Virginia Ham. Yes, ham in Virginia is quite famous and delicious.

At this time of the week (Tuesday, I think), I was getting quite sick of lasagna everyday. I decided to dig through my fridge and see what I could find.

Carrots ... check, onion ... check, ham ... check, garlic ... check. I think we got ourselves some fried rice ingredients.

Ham Fried Rice (serves 2)


Ingredients
Leftover Rice [1 cup] ($0.05)
1/4 Onion ($0.03)
Garlic ($0.045)
Egg ($0.149)
3 thick slices of Ham (~$1.00)
1 tbs Soy sauce (~$0.10)
Canola Oil (~$0.10)
Total : ~$1.50

Directions
1. Cut up all the ingredients like so below:

2. In a wok, toss in some oil and wait for it to heat up.
3. Sweat onions.
4. Add carrots and cook until the onions are slightly brown and carrots are almost soft.
5. Add ham and cook until the ham is heated up.
6. Turn down heat and make a well for the egg.
7. Scramble the egg in the wok.
8. Add rice and cook.
9. Add soy sauce and stir around until rice turns brownish.
10. Taste to see if flavorful enough. Add salt if not or oyster sauce.

Gneral Tso's Chicken (左宗棠雞)

Summer is still in progress ... Looks like I haven't been posting on this in awhile. I've been quite busy now that Starcraft 2 is released. Time to get my Asianfied gaming face on. Meanwhile, I still got to eat.

What does a typical gamer eat? I dunno ... cup noodle? Yea... I have been eating some Shin ramen on some days. On the other hand, I been making a lot of Chinese/Taiwanese foods. Right now I'm experimenting how to make the perfect meat bun (肉包). I find it quite difficult to make the dough properly unless there is the perfect temperature, but it has been too cold recently that the dough won't rise properly.

Anyways that is for another blog post.

On to the main topic.... I made some general tso's chicken because it is a popular dish in America. The origin of this dish is disputed. Some chef in Taiwan claimed he invented it, while other chefs in America claim so too.

General Tso's Chicken (左宗棠雞)

Ingredients
2 Chicken breasts
2 eggs
Corn Starch
1 tbs Brown sugar
2 tbs sugar
2 tbs Rice wine
3 tbs Soy sauce
1 tsp Ginger
2 Garlic cloves
1 Dry chili
1 Green onion

Prep work of Chinese American hybrid dish
1. Take about 1/2 inch ginger and slice
2. Smash garlic and peel
3. Slice green onion
3. Beat eggs
4. Mix wine, soy sauce, sugar, and 1 tsp corn starch together for the sauce
5. Dry chicken with paper towel
6. Cut chicken into bite size pieces
7. Dump enough corn starch to coat each chicken piece

Cooking
1. Heat up pan and about 3 tbs of oil
2. Add chicken and fry until crispy (about 3 minutes)
3. Add garlic, chili pepper, and ginger and cook for 2 minutes
4. Add Sauce mix and let it reduce and coat the chicken pieces (2 minutes)
5. Add green onions for garnish

Hong Kong Style Swiss Wings (瑞士雞翼)

At work, I was looking at different styles of Chinese cuisine and stumbled upon Swiss chicken wings. That has to be one of the weirdest names for a Chinese dish. Apparently, as rumors say, the name came from a Westerner interpreting "sweet chicken" as "Swiss chicken" from waiter/waitress at a restaurant in Hong Kong; thus the name stuck.

This style of chicken is one thing that I miss from Hong Kong. It is so delicious with a sweet aroma and hint of spiciness that dances on your tongue.

Hong Kong Style Swiss Wings (瑞士雞翼)

Ingredients
2-3 lbs Wings
1/2 cup Soy sauce
1 cup Water
5 Star anise
2 Red chili peppers
1 tbs Rice wine
2 tbs Rock sugar (about 1 1/2 inch diameter spherical chunk of rock)
3 Green onions
1 inch Ginger piece
Sesame oil
White pepper

Prepwork
1. Wash and pat dry wings
2. Remove wings from drumlets
3. Season with a little white pepper
4. Mix chicken with rice wine
5. Let the chicken marinate for 10 minutes
6. Slice ginger into 4 parts
7. Mix soy sauce and water

Cooking
1. Heat up canola oil in a pot
2. Toss in chicken and lightly brown the skin of the chicken (about 5 minutes)
3. Add in ginger, break red chili peppers, and star anise into the pan and stir around for a minute or until slight aroma comes out
4. Add soy sauce mixture and rock sugar
5. Wait until the liquid boils and the rock sugar dissolves
6. Turn down heat to simmer, add in green onions and a dash of sesame oil on the wings.
7. Cover and cook for 30-45 minutes on low heat. (if the liquid does not fully cover the wings, remember to turn the wings over every 10 minutes)

You can store this overnight and reheat it on the stove again for even greater flavor.

Taiwanese Braised Pork (滷肉)

This summer, I guess I am on a trend of making Chinese/Taiwanese food. Sometimes it is great to go back and cook food that is my culture, such as going back to play the original Starcraft for several hours. Not to mention, the food is beyond delicious.

When I am in Taiwan, braise pork (滷肉: lu rou) is found in many households and also severed in many lunchboxes. It is quite simple to make in a large quantity enough to last you for several years like how instant ramen can last an engineer for his 4-5 years as an undergrad.

Taiwanese Braised Pork (滷肉)

Ingredients
1 lb Ground pork
5 Shittake mushrooms
1/2 inch Ginger
2 Green onions
4 cloves Garlic
1/3 cup Fried shallots
1 tbs Rock sugar
1 tbs Dark brown sugar
1/3 cup Rice wine
1/2 cup Soy sauce
1 cup Water
1 tsp Asian five spice powder

Prep work of mass cutting
1. Dice garlic.
2. Dice mushrooms
3. Slice ginger into three pieces
4. Slice green onion stalks into 1 inch pieces

Cooking to make your apartment smell
1. Heat a pot with a little bit of oil.
2. Toss in the garlic, ginger, and ground pork.
3. Stir the meat until all sides look like it is about half cooked.
4. Add in fried shallots, five spice powder, and brown sugar and mix well to incorporate evenly
5. Cook for additional 1-2 minutes.
6. Add in the rest of the liquid components and rock sugar, and stir well.
7. Add enough water to cover the meat (should be about 1 cup or more).
8. Cook covered for 1-2 hours.
9. Taste to see if it is flavorful, add more soy sauce if there isn't enough flavor and more water if it is too salty.

Moo Shu Pork (木樨肉)

My nice friend decided to make a 99 Ranch or Ranch 99 (however people want to call it) run to get me my Chinese specialty cuts of meat and various other Asian vegetables. I guess there was some misinterpretation or error in communication that can be calculated as 50% error because she missed half of what I said. Instead of getting pork bones from the shank, she got me pork shank without the bones.

Meh... What do I do with this giant chunk of meat and fatty goodness... I guess I had a craving for moo shu pork after eating it last week at The First Szechuan Wok in Westwood. The only decent Chinese restaurant in Westwood that caters American Chinese food.

Moo Shu Pork (木樨肉)

Ingredients
Pork portion
1 lb Pork shank (I would use tenderloin because it is easier to chop)
1/4 cup Corn starch
2 tbs Rice wine for the pork
3 tbs Soy Sauce
2 cups Cabbage
1 cup Carrots
1/2 inch Ginger
3 cloves Garlic
5 Shiitake mushrooms
3 Green onions (scallions)
1/3 cup Oyster sauce
1/4 cup Rice wine for the sauce
1 tbs Sugar
2 tsp Sesame oil
2 eggs
Hoison sauce
Green Onions for garnish

Prep work
1. Slice the pork into cubes after removing fat and skin
2. Add corn starch in a bowl and put pork in and lightly coat the pork in the corn starch
3. Add 3 tbs soy sauce and 2 tbs rice wine and mix with the pork
4. Marinate for 10-15 minutse
5. On a clean cutting board, shred the cabbage, carrots, and mushrooms
6. Peel and mince ginger and garlic
7. Julienne Green onions.
8. In a bowl, mix oyster sauce, 1/4 cup rice wine, sugar, and 2 tsp sesame oil for the sauce mix
9, Beat two eggs
10. Scramble the eggs in a pan and set aside

Cooking
1. In a pan, heat about 2 tbs oil
2. Add garlic and ginger and cook for 20-30 seconds on medium high heat
3. Add pork in the pan and cook for 5-7 minutes stirring occasionally until pork is browned and almost cooked.
4. Add cabbage, scrambled, carrots, green onions, and mushrooms and stir until everything is well mixed for about 1-2 minutes.
5. Add sauce mix and scrambled eggs and mix well with everything
6. Cover and cook for 1-2 minutes
7. Taste for flavoring, if it is not enough flavor, add some more oyster sauce.
8. Garnish with green onions and serve with rice or Chinese pancakes

Random Eggplant (Chinese style???) with bean sauce

So for those who are wondering what was that mushy mess next to the tomato and eggs in the previous post. That... my friends is eggplant with bean sauce with experimental sauce. I guess the other day, I was at Trader Joes and was wondering what I should cook. I closed my eyes and randomly choose an eggplant. I guess I would have to learn how to make good eggplant dishes sooner or later. There's no pictures with this because I have the picture in the previous post.

Random Eggplant Mystery with Bean Sauce

Ingredients
1 Eggplant (can be anything, I used a regular fat supermarket eggplant so its not the Chinese ones)
5 Cloves garlic
1/2 cup Chicken stock
2 tbs Broad bean sauce
2 tsp Sugar
2 tsp Soy sauce
4 Chinese chili peppers
1/2 cup Thai basil (loosely packed)

Preparation to enter a world of mysterious tastes
1. Cube the eggplant
2. Rinse the basil
3. Peel garlic by smashing with edge of the knife

Cooking
1. Heat canola oil in a pan
2. Add the eggplant, red chilies, and garlic and cook for about 1-2 minutes, stirring occasionally
3. Add chicken stock, bring to simmer and cover for 4-5 minutes until eggplant is about cooked.
4. Add bean paste, soy sauce, and sugar cook for about 1 minute stirring occasionally
5. Turn off heat and add Thai basil and cover.

Somehow this turned out quite alright for a mystery dish. I guess it can have some further improvements though.

Chinese Egg and Tomato 炒雞蛋和西紅柿

During the past few summers, I have been in Taiwan doing various things from teaching English and working there as a slaving intern. While in Taiwan, no matter where I was, I always have the pleasure of getting a quick and cheap 100 NT (3 USD) cafeteria style lunch from various cafeteria style eateries. It is so filling and delicious. Also, every Chinese person should learn how to make this super easy and simple dish xD.

FYI: The picture is part of two dishes I am going to blog about in the next post. The top is egg and tomato. The bottom is eggplant with bean sauce.

Chinese Egg and Tomato (炒雞蛋和西紅柿)

Ingredients
4-5 Ripe tomatoes
5 Large eggs
2 tsp Soy sauce
1 tsp Sugar

Preparation of little lunch boxes
1. Dice tomatoes
2. Beat the eggs

Cooking
1. Heat oil in a pan
2. Put eggs in the pan and scramble
3. Once eggs are almost cooked or almost all the eggy liquid is gone, scoot the egg off to the side to leave room on the pan for the tomatoes
4. Cook tomatoes for about 2-3 minutes until juices seep out
5. Mix with eggs with the tomatoes, add soy sauce and sugar and mix
6. Taste to see if needs more seasoning (salt or soy sauce)

Well that was simple enough!

Taiwanese Three Cup Chicken 三杯雞

Several times, people have asked me what real Chinese food is. Moreover, what is Taiwanese food? I guess that is quite difficult to decide what is Taiwanese food because the food of Taiwan incorporates Japanese and various Chinese regional influences upon its dishes. For the dish I am blogging about today is one of my favorites that my mom often makes. It is called san bei ji (literally 3 cup chicken). It is quite flavorful and can be eaten quickly with several hundred bowls of rice because it is so delicious. I doubt you can find this dish in many Chinese restaurants around America or find any Taiwanese restaurants in general except in California, Washington DC, and New York.

Also, I think people need to know how to tear apart a whole chicken. The other day, I went to Ralphs and chicken was on sale for about 50% off or more. The thing is ... I saw people ignore the whole chicken and proceeded to buy 2 chicken breasts for twice the price of a whole chicken -_-. So everyone just youtube quartering chicken, and there should be videos about how to do it. With some practice, you should be able to master it.

Three Cup Chicken 三杯雞

Ingredients
2 Chicken thigh and leg (from a quartered chicken)
1/4 cup Soy sauce
1/4 cup Rice wine
1/4 cup Sugar
5 Chinese red chili peppers (I like mine spicy)
Handful of Thai basil or 1/2 cup loosely packed (regular basil works too apparently)
Cornstarch

Prep work
1. De-bone the meat from the chicken thigh and leg
2. Slice the chicken into strips or cubes
3. Place chicken in a bowl and mix enough corn starch to lightly coat the chicken (2 tbs)
4. In a cup, stir together the soy sauce, rice wine, and sugar

Cooking
1. Heat pan
2. Add oil (1-2 tbs canola oil) enough to coat the pan.
3. Add chicken and cracked chili peppers to heated oil and cook around for about 4-5 minutes occasionally stirring.
4. Add sauce and cover pan for about 5 minutes or until chicken is cooked fully
5. Turn off heat and add basil and cover for 1 minute
6. Enjoy with several million bowls of rice

On a side note, you can reduce the spicy level by adding 0 or a little bit of chili peppers.
4.

Good Ole Fashion Congee

If you feeling sick, down, or tired, some good ole congee shall make things feel better. When I was a kid, I would hate eating this when I was sick because it would give me some pretty bad stomachaches. Now, as a busy engineering student, I appreciate the texture and taste. I would call this somewhat, Chinese comfort food because it makes me feel like I'm at home again. In addition, this dish really makes people recover from colds.

Well, if your not sick, down, tired, this makes a quick and easy meal for breakfast, lunch, or dinner. The only thing you need are the side dishes that go with congee, such as Chinese pickles, wheat gluten, shredded pork, hot sauce, etc...

Note: this is not the delicious congee with 1000 year old duck eggs. I will make this when I find a ride to 99 ranch or ranch 99. How would you call it ... there's this discrepancy between FOBs and ABCs about how to say it in English, but that is another story....

Good Ole Fashion Congee

Note: I had shredded pork and wheat gluten with peanuts
Also ... I let the congee sit for awhile, so the cognee above is a bit drier than most congees

Ingredients
3/4 cup glutenous rice
5 cups water
1 tbs Sesame oil

Prep directions
1. Wash the rice until the water is almost clear
2. In the same rice container, add the sesame oil
3. Mix well and allow the rice grains to soak the oil for 30 minutes
4. Add 2 cups of water into the container and transfer the rice and water to a blender
5. Use the remaining water to rinse any remaining rice grains of the container into the blender
6. Now, you should have a total of 4 cups of water and the rice in the blender.
7. Pulse the blender for 3o seconds, until the rice grains are in smaller pieces. You can use a food processor for better control. You do not want all the rice to disintegrate into the water.
8. Transfer rice to rice cooker or steamer. I use something like this
9. Follow the instructions to how you normally cook rice.
10. For the stove top cooks .... cook the rice on the stove on medium low heat until the rice resembles congee ...
11. Serve with your favorite stuff xD

Sweet and Sour Tofu

It's another one of those Mondays. I'm still a bit tired from pulling up all nighters on the weekend, so I decided to miss one of my classes to nap and study for my thermodynamics midterm that's tomorrow. In addition, I decided to keep dinner quick and simple.

I picked up tofu at Trader Joes because I feel that I haven't really worked with tofu before. The hard part was to decide what to do with it, then woosh, out of nowhere, some reckless individual bumped past me almost spilling his McDonalds chicken nuggets and sweet and sour sauce all over me. An idea occurred to me... Bake it with sweet and sour sauce!

Sweet and Sour Tofu


Ingredients (Tofu)
7 oz Firm tofu

Prepwork (2 minutes)
1. Cut the tofu into any way or shape you want. I decide to cut mine into bread-like slices and triangle because triangles are cool.
2. Preheat oven for 350F
3. Line Parchment paper on the tray
4. Arrange the tofu evenly spaced out

Cooking the tofu
1. Bake the tofu for 15 minutes on each side (Total time: 30 minutes)

Ingredients for the sauce
3 tbs Sugar
2 tbs Rice vinegar
2 tbs Ketchup
1 1/2 tbs Water
1 tbs Soy Sauce
1/4 small Yellow onion

Prep
1. Mix all the ingredients together except for the onion
2. Finely dice the onion

Cooking
1. Heat a little oil in a sauce pan
2. Add onions and cook until translucent
3. Add liquid mix to the pan on low heat
4. Stir and heat until everything is well mix and sauce-like. (1 minute)

Take the tofu out of the oven and eat with rice. The sauce can be drizzled over the tofu or used as a dipping sauce. If you want, you can also marinate the tofu in the sauce for a day and then bake it.

Chinese Collard Greens

The weekend is finally here! What shall I be doing? It's pretty obvious. I shall be studying for my last midterm on thermodynamics. I wish I could apply the 1st law and mass conservations while I'm cooking, but that would take too much brain energy.

There will be a marathon of posts today due to my lack of posting this entire week. The first thing I shall post is Chinese collard greens. Why is it Chinese? I don't exactly know, but it has a few Chinese elements in this dish; I could not think of a better name. If you have a better name, just tell me. Thanks!

Chinese Collard Greens


Ingredients
6 leafy Collard greens
1/2 cup Chickpeas
2 tbs Broad black bean paste
2 Garlic cloves
1/2 small Yellow onion
1 tsp Five asian spice

Preparation of greeness
1. Wash and remove the leaves from the stems of the collard greens
2. Chop the collard greens into 1 inch squares or shred them into 1 cm strips
3. Dice the onion
4. Wash the chickpeas
5. Smash the garlic cloves with the knife and peel

Cooking directionals
1. Add oil to a pan (about 1 tbs)
2. Add onion and garlic and cook for about 1 minute
3. Add collard greens and chickpeas and saute for about 1 minute
4. Throw in the bean paste and five Asian spices
5. Taste for flavoring.
Note: While cooking the collard greens, if no water is coming from the leaves, add about 1/4 cup of water when adding the collard greens to the pan

Well, time for a myriad of fun posts 1 down some more to go.

Vegetarian Mapo Tofu

I was thinking about eating something that my roommate has made that I haven't made in awhile or actually never made at all. That dish would be mapu tofu. I remember the first time he made this during the summer, it did not treat my tongue well due to the amount of chemicals drained into the little prepacked "mapu tofu sauce". After that experience, I would not eat mapu tofu again.

I decided to take up a challenge and make a good mapu tofu from scratch and without the aid of pork or beef. I got my inspiration after reading a manga called Super Cooking Boy or something like that. The meat that was made in the manga was actually just tofu that was fried to a crisp or until spongy. I guess time to tell you guys how to make your mouth on fire.

Mapo Tofu (Vegetarian Style)


Ingredients
14 oz Extra firm tofu
1/4 cup chickpeas
1/2 cup water
1 tbs hoison
1 tsp hot oil
2 tbs soy sauce
4 red chili peppers
2 tbs spicy broad bean paste
1/2 tsp Five asian spice powder
4 cloves garlic
1 tsp rice vinegar
1 tsp corn starch
salt

Ah pretty large ingredients list indeed...

Making the imitation meat


1. Mince or food process 7 oz tofu (or half the block)
2. Add about 2 tbs oil in a pan
3. Heat up the oil and throw in minced tofu
4. Put heat on medium high and stir rigorously
5. Use a spatula to constantly scrape the bottom to prevent burning
6. Add in vegetarian hoison sauce and spice power and continue to stir to prevent burning
7. Cook until the pieces become chewy like ground meat.

Making spiciness happen

Prep work
1. Chop chili peppers
2. Mince garlic
3. Cube tofu
4. Measure everything out before starting
5. Mix water with corn starch

Cooking up a heatwave
1. Add about 3 tbs of oil in a pan and red chili oil
2. Throw in chili pepper (more if you want spicier) to fry for 1 minute
3. Toss chickpeas and tofu in the pan
4. Saute for 2-3 minutes on medium high heat, making sure not to burn it by constantly stirring.
5. Add garlic, minced tofu, spicy broad bean paste, rice vinegar, soy sauce, and corn starch water
6. Stir and cook uncovered for 1 minute
7. Cover to cook for 3-5 minutes.
8. Add salt if necessary for taste.

I usually eat this with rice. Apparently the chickpeas were an accidental success. It gives the mapu tofu a distinct savory flavor that is difficult to describe, but it turns out very delicious.

Kung Pao Chicken

Yesterday was Valentine's Day and Chinese New Year. I finished UCLA Dance Marathon, which raised money for fighting pediatric AIDS. Man I am really tired from that. When I finished dance marathon, I went to my roomate's house to eat Chinese New Year Dinner.

On request... I made Kung Pao Chicken.

Kung Pao Chicken

Ingredients
2 Chicken breasts
1 Green onion
1/2 Brown onion
1 Green bell pepper
1 Red bell pepper
1/2 Cup Soy sauce
1/4 Cup Peanuts
1/4 Cup Rice wine (Split in half)
2 Tbs Corn starch
1 Tbs Sesame oil
1 Tbs Chili oil
1 Tbs brown sugar
2 Tsp Rice vinegar
1 Tsp Peanut butter
5 Chinese red peppers (varies on hotness level)

Preparations
1. Cut chicken breast into cubes
2. Mix the chicken with corn starch
3. Add in soy sauce, sesame oil, chilli oil, brown sugar, 1/8 cup rice wine, peanut butter, and vinegar
4. Marinate for 30 minutes
5. Cut the onion, bell peppers into squares.
6. Slice green onion

Cooking Time!
1. In a pan put in oil and a dash of chili oil and sesame oil
2. Throw in the onions, chili pepper, and bell peppers
3. Cook until onions are clear
4. Add in chicken with marinade and peanuts
5. Cook until chicken is half done
6. Add in green onion and 1/8 cup rice wine
7. Cook until done and serve with rice

Avacado smoothies and Chinese Zha Jian Mian 炸酱面 "Fried Sauce Noodles"

Ok... What another long ass day! 8am to 8pm! Bit disastrous in lab today when my group messed up on calibration curves, and even though I only had 2 hours of work today, it felt like forever.

Though I did hear a funny story from my friend, who's apartmentmates can not cook at all.
Apparently they tried to open an egg with a knife xD Yea that sounds like they really can't cook at all.

Anyways....

I went to Ralphs to buy condensed milk, broccoli (gotta have those greens!), and some morning doughnuts (so fattening -_-..)

Man I am tired and having a late dinner, but oh wellz! For starters, my friend Bryce, gave me some fresh avocados picked off his tree, and they have ripened over the past week. I decided to make avocado smoothies.

Avocado Smoothie



Ingredients:
1 cup of ice
2 avocados
1/3 cup of condensed milk
1/2-3/4 cup of milk

Directions:
1. Blend everything and serve (easy for newblets)
2. Enjoy the fats haha

Now onto the main dish: Zha Jian Mian



I made Chinese zha jian mian, which the Koreans made for their own as jajanmyeon. Though similar, the Chinese version mainly uses pork. My friend Steven mentioned that zha jian mian varies from different regions in Asia and depends on the black bean sauce too. There can also be a lot of stuff like beef, vegetables in it too.

Ingredients of goodness

1 lb of hand pulled noodles or dried Chinese noodles (I get Wu-Mu Dried Noodles brand)
1 whole pork tenderloin (I bought one that's 1 lb)
1 package of baked tofu*
1 whole zucchini
1 whole, humongously large, white onion
5 cloves of garlic
8 oz jar of sweet bean sauce or tian mian jian (甜面酱)
8 oz jar of broad bean sauce or dou ban jiang(豆瓣酱)
1 tablespoon of rice wine
2 tablespoon of soy sauce
some corn starch... (an ingredient I always have in my kitchen)
*Note 1: Should be able to find this in Asian stores and should come in square blocks of 4)
Note 2: Not to be bias or anything, but I buy my bean sauces that are made in Taiwan or USA

Prep work

Vegetables first!
1. Cube onion into .5 cm squares
2. Cube zucchini
3. Cube fried tofu into .5 cm pieces
4. Mash the garlic with the flat of the knife.

Meat section rawr sanitation...
1. Mince the pork tenderloin into tiny cubes
2. Use about 3 tablespoons of cornstarch and mix the pork around by massaging the corn starch into the pork
3. Add in the soy sauce and rice wine and massage some more.

Cooking Time!

1. In a pan (wok preferred) add a sh*t ton of oil like 1/4 cup.
2. Once the oil is really hot ... add the pork
3. Stir around for 5 to 7 minutes on medium-high heat (until it is almost done cooking)
4. Take out the pork and place into a bowl or plate
5. Add in the onions and zucchini
6. Stir around until translucent
7. Empty both sauces into the pan and add the meat back into the pan
8. Cook until simmering and add garlic and baked tofu
9. Cook for additional 2 minutes until the tofu gets soft and cooked.
10. Serve with noodles

Noodles:

Well I will teach you how to make hand pulled noodles in another blog, but noodles are simple

1. Boil water
2. Add noodles
3. Test to see if it is done by tasting it.
4. Remove noodles and plop sauce onto it

Another note....
So for the Chinese version, it is better to have julienne cucumbers

Well enjoy!