Credit to The Yummy Life. Go show them love below:
https://www.theyummylife.com/Pickled_Jalapeno_Peppers

Details

• ⏲️ Prep time: 1 hour
• 🍳 Cook time: 20 mins
• 🍽️ Servings: 4 mason jars (pint)

Ingredients

• 2 lbs. jalapenos
• 2-1/4 cups vinegar (white distilled, apple cider, or a combination of the two)
• 2-1/4 cups water
• 2 tablespoons sugar or honey (optional)
• ADD TO EACH PINT JAR
• 1/2 teaspoon kosher salt
• 1/2 teaspoon whole black pepper corns
• 1/4 teaspoon whole cumin seeds
• 1/4 teaspoon whole coriander seeds
• 1 bay leaf
• 1 whole garlic clove, peeled
• 1/8 teaspoon Pickle Crisp granules (optional)

Directions

1. Slice 1/2 pound jalapenos into 1/8" rounds, discarding stem ends.
2. Prepare the jars: Wash 4 pint jars and lids in hot sudsy water, then keep them warm.
3. Prepare the pickling liquid: Combine 1/2 cup plus 1 tablespoon vinegar, 1/2 cup plus 1 tablespoon water, and 1-1/2 teaspoons sugar or honey (optional) in a 2 quart pan, heating until just before boiling.
4. Fill the jars: Add jalapeno slices to each jar, pressing them down and packing them in compactly, then pour the hot pickling liquid into each jar, leaving 1/2" head space.
5. Process and store: Allow jars to cool to room temperature, then store them in the refrigerator or can them using standard USDA water process canning procedures, following storage guidelines for refrigerator or canned pickled peppers.

Classic beef n' broccoli. Easy to make and dank to eat.

Details

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 10 mins.

Ingredients

• 1 lb top sirloin steak, thinly sliced
• ¼ cup low sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon dark brown sugar
• 2 tablespoons fresh ginger, minced
• 1 tablespoon oil
• 1 head broccoli, cut into 1-inch (2 ½ cm) florets
• ½ cup water
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes, optional
• 1 teaspoon toasted sesame oil

Directions

1. In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade. Set aside to marinate for 20 minutes.
2. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown. Transfer the meat to a clean bowl and set aside.
3. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
4. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
5. Add the steak back into the pan and stir to combine. Remove from heat and serve on a bed of brown rice.

I have been making this every Thanksgiving since I first tried it. One of my all time favorites. You can fry the shallots and refrigerate the night before to save time.

Recipe is credit of The Pioneer Woman -- Go show some love below ⬇️
https://www.thepioneerwoman.com/food-cooking/recipes/a80624/thanksgiving-dinner-green-bean-casserole/

Details

• ⏲️ Prep time: 35 min
• 🍳 Cook time: 1 hr 30 min
• 🍽️ Servings: 10

Ingredients

• FOR THE FRIED SHALLOTS
• 1/3 c. all-purpose flour
• 1/2 tsp. cayenne
• 1/2 tsp. garlic powder
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 4 large shallots, peeled and thinly sliced into rings
• frying oil
• FOR THE GREEN BEANS AND GRAVY
• 2 1/2 lb. fresh green beans, trimmed and halved (use a little less if you like gravy to beans ratio)
• 8 oz. bacon
• 6 tbsp. unsalted butter, divided
• 16 oz. sliced button mushrooms (for more mushroom flavor, use cremini variety)
• 1/3 c. finely chopped shallots
• 3 cloves (large) garlic, minced
• 1/2 c. all-purpose flour
• 1 c. low sodium chicken stock
• 2 c. half-and-half
• 2 tbsp. soy sauce
• 1 tbsp. Worcestershire sauce
• 2/3 c. grated parmesan cheese
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper, to taste

Directions

1. FOR THE FRIED SHALLOTS
2. In a medium bowl that has a lid, whisk together flour, cayenne, garlic powder, salt, and black pepper. Add sliced shallots. Place lid tightly on bowl and shake the bowl a few times to evenly coat shallots with flour mixture.
3. Pour canola oil into a medium saucepan to a 1-inch depth and place over medium-high heat. Heat to 325°F, using a deep-frying thermometer. Fry shallots in batches until golden brown and lightly crispy. Take care to not let them get too dark, as they will also bake for a bit in the oven on top of the casserole. This should take about 3–5 minutes per batch. Transfer to a paper towel lined baking sheet. Sprinkle lightly with kosher salt and set aside.
4. FOR THE GREEN BEANS AND GRAVY
5. Preheat oven to 375° F.
6. Bring a large pot of salted water to a boil and add green beans. Cook beans for 2–3 minutes, until bright green in color and tender crisp. Drain beans and pour into a large bowl of ice water to stop from cooking. Drain again and set aside.
7. In an extra large skillet with tall sides, over medium to medium-high heat, fry bacon until chewy-crisp. Transfer bacon from skillet to a paper towel lined plate to drain and cool. Once bacon has cooled, roughly chop and set aside.
8. Discard all but 2 tablespoons of the bacon fat from the skillet. Return skillet to stove top over medium heat. Add 2 tablespoons of the butter to the skillet. Once butter is melted, add the mushrooms and stir to incorporate. Cook, stirring regularly, until mushrooms are softened. Add chopped shallots and garlic, stirring to incorporate. Cook for another 2–3 minutes, until garlic is fragrant.
9. Now slide everything in the skillet to one side. Add remaining 4 tablespoons of butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while. A flat whisk works awesome here. Draw in as much liquid as you can, into the flour. The mixture will be very thick. Let it cook for one minute, until slightly browned and fragrant. Slowly whisk in chicken stock until flour mixture is smooth. Then whisk in the half and half. Now bring the entire contents of the skillet together, scraping the bottom of the skillet, and folding to incorporate. Turn heat up to medium-high and cook until thickened and bubbly, about 4–5 minutes, stirring periodically.
10. Remove skillet from heat. Stir in soy sauce and Worcestershire sauce. Then sprinkle Parmesan, rosemary, and thyme over the top and stir to combine. Now is the time to taste test and add more salt and pepper, if desired. I usually add about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper at this point. Fold in blanched green beans. Transfer mixture to a baking dish and place in oven to bake for 30 minutes. Remove casserole from oven and arrange fried shallots and chopped bacon over the top, leaving green beans exposed around the perimeter of the dish. Place in oven and bake for another 5 to 10 minutes, or until edges of casserole are bubbling and the top is golden. Remove from oven and let rest for a few minutes before serving.

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 20 min
• 🍽️ Servings: 4

Ingredients

• 1 pound shrimp
• 1 teaspoon granualted sugar
• ½ cup all-purpose flour
• ½ cup panko breadcrumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried basil
• 1 egg
• 1 cup milk
• 4 – 5 teaspoon chili garlic sauce
• 1 teaspoon rice vinegar
• ½ cup mayonnaise

Directions

1. 1. Make the sauce: Mix mayonnaise, chili garlic sauce, sugar, and rice vinegar in a bowl. Refrigerate.
2. 2. Prepare for frying: a) Combine beaten egg and milk in one bowl. b) Mix flour, panko, and seasonings in another bowl.
3. 3. Bread the shrimp: a) Coat each shrimp in flour mixture. b) Dip in egg mixture. c) Coat again in flour mixture. d) Arrange on a plate and refrigerate for 20 minutes.
4. 4. Fry the shrimp: a) Heat oil to 350F in a dutch oven. b) Fry shrimp for 2-3 minutes until golden. c) Drain on wire rack or paper towels.
5. 5. Serve: a) Coat fried shrimp with ¼ cup sauce. b) Serve with remaining sauce on the side.

The original Di Shui Dong ribs (and this recipe) use pork spare ribs- but I have made it using beef short ribs and lamb shanks as well. You can substitute for whatever ribs you prefer; the taste will remain the same.

Recipe is originally credit of 'Da Dinner Roll' -- Go show them some love below ⬇️
https://dadinnerblog.wordpress.com/2010/07/11/shanghai-food-hunan-cumin-ribs-di-shui-dongg-style/

Details

• ⏲️ Prep time: 30 mins
• 🍳 Cook time: 2.5 hours
• 🍽️ Servings: 6

Ingredients

• NEIL PERRY'S MASTER STOCK
• water
• 3 cloves garlic, sliced
• 1 knob ginger, sliced
• 1 handful shallot ends
• 1 stick cassia bark (Chinese cinnamon)
• 2 star anise
• 375 ml light soy sauce
• 375 ml. Shaoxing wine (绍兴酒)
• 75 g Chinese rock sugar
• SPICE COATING
• 1 tbsp. Shaoxing wine (绍兴酒)
• 1/2 tsp. salt
• 1 tsp. light soy sauce
• 1 tsp. dark soy sauce
• 1 tbsp. potato starch or cornflour
• 1 3/4 cups peanut oil
• 2 tsp. minced ginger
• 1 tbsp. finely chopped garlic
• 2 fresh red chilies, seeded and finely chopped
• 2 tbsp. cumin seeds
• 2 to 4 tsp. dried chili flakes
• 2 spring onions, green parts only, finely sliced
• 1 tsp. sesame oil

Directions

1. Fill a large stockpot ¾ full with cold water. Add the sliced garlic, ginger and shallots, followed by the aromatics. Add light soy, shaoxing wine and Chinese rock sugar and bring to a boil.
2. Strain the mix through a fine sieve and add the ribs. Simmer for 1 – 2 hours turning the ribs occasionally. Switch off the heat and let sit for 30 minutes. Transfer ribs to a dish and cool in the fridge.
3. To prepare the spice coating, mix cooking wine, salt, soy sauces, flour and one tablespoon water in. large bowl. Add cooled ribs and mix to marinade.
4. In a wok, heat peanut oil to about 275 degrees. Add ribs and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well. Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin seeds and stir-fry briefly, until they are fragrant. Return ribs to the wok and stir well, seasoning with salt to taste.
5. When ribs are sizzling and fragrant, add spring onions and toss briefly. Remove from heat and stir in sesame oil.

Chicken can be substituted by assorted mushrooms and tofu.
Sichuan chilli bean pastes can be substituted by tomato paste or fresh tomatoes.
Pixian chilli bean paste 郫县豆瓣酱 Pí xiàn dòubàn jiàng
Light soy sauce 生抽 Shēng chōu
Cooking wine 料酒 Liàojiǔ
Vegetable oil 植物油 zhíwùyóu
Salt 盐 Yán
Sugar 糖 Táng

Recipe is originally credit of: https://thehutong.com/xinjiang-big-plate-chicken-xinjiang-dapan-ji/

Details

• ⏲️ Prep time: 30 minutes
• 🍳 Cook time: 1 hour
• 🍽️ Servings: 4

Ingredients

• 2 big chicken thighs or 1 whole chicken
• 3 medium-size potatoes
• 1 medium-size green chilli pepper
• 1 medium-size red chilli pepper
• 1 small yellow onion
• 10g ginger
• 5-8 cloves of garlic
• 2 tbsp of Sichuan chilli bean paste
• 1tsp of salt or salt for taste
• 1tsp of sugar or sugar for taste
• 1 tbsp of cooking wine
• 2 tbsp of light soy sauce
• 1tbsp of dark soy sauce
• 2-3 tbsp of vegetable oil
• 250g wide noodle
• 1L Chicken/vegetable stock/water (or enough to cover ingredients)
• 10 pieces of dried chilli pepper
• 1 tbsp of Sichuan peppercorn
• 1 cinnamon bark
• 2 pieces of star anise
• 2 pieces of bay leaves
• a small pinch of white pepper powder

Directions

1. Wash the chicken and cut into bite-size pieces. Cut the potatoes and chilli pepper into small pieces about bite-size. Slice the ginger, onion & crush the garlic.
2. Heat 2-3tbsp of oil in a wok with low heat and add sugar in. When sugar is getting melted, add the chicken to stir fry quickly till the chicken meat tight and dried. Add the Sichuan peppercorn, dried chilli. star aniseed, cinnamon, bay leaves, garlic, ginger, onion to fry till fragrance.
3. Put Sichuan chilli bean paste, light soy, dark soy, cooking wine and mix well. Add water/ stock to boil and cover it and simmer it for about 3 min. and then mix the potatoes well in, (make sure all the potato and chicken will be merged in the water/stock) check-in between and stir a bit in while the liquid is reducing.
4. Get a fork to check the potato, if it could get through easily. They are cooked and add the bell pepper to fry about another 3 minutes till the liquid thicken up. Give a taste and adjust the flavour for saltiness. Serve with noodles, rice or bread.