1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon sugar
1 egg, beaten
1/3 cup milk
1 cup corn kernels
4 scallions, chopped
1/4 teaspoon dried red pepper flakes
2 tablespoons vegetable oil
2 ounces mild cheese, grated
salt

1. Combine flour, baking powder, paprika, oregano, sugar and a pinch of salt in a bowl.
2. In a separate bowl, whisk together eggs and milk and gradually incorporate into the dry ingredients, making sure the batter is free of lumps.
3. Fold corn, scallions and red pepper flakes into the batter and refrigerate for a couple of minutes.
4. Heat a large skillet over medium heat. Add 1 tablespoon of the vegetable oil and drop about 2 tablespoons of the batter into the pan. Repeat 3 or 4 more times, leaving space between each fritter.
5. When the underside begins to brown and the top has set, flip the fritter and continue to fry the other side. Transfer to a warmed plate and top with cheese when finished cooking.
6. Repeat with additional batter and cheese, adding more oil as necessary.

Makes 4 servings

2 cups all-purpose flour
1 cup boiling water
or
8 flour tortillas
1-1/2 tablespoons sesame oil

2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, sliced
10 dried shittake mushrooms
6 scallions, chopped
12 cloves garlic, minced
2 tablespoons ginger puree

3 tablespoons rice wine
3 tablespoons soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 eggs, beaten
1 head napa cabbage, chopped
1/2 cup hoisin sauce
water

1. Combine flour and water in a large bowl and stir into a soft dough. Knead until smooth and elastic, then divide into 16 equal portions.
2. Roll each portion of dough into a 6" circle. Heat a non-stick skillet over medium-high heat. Lightly brush each pancake with sesame oil and lightly cook on each side until puffed and browned. Remove from pan and repeat with remaining dough. Set aside.
3. Combine soy sauce, rice wine, sesame oil and cornstarch and marinate pork for at least an hour.
4. Meanwhile, soak shittake mushrooms in boiling water until tender. Discard stems and slice. Combine with scallions, garlic and ginger and set aside.
5. Combine rice wine, soy sauce, cornstarch, sugar and pepper and set aside.
6. Heat oil in a large skillet or wok over medium-high heat. Drain pork and discard marinade, then fry in the skillet until cooked.
7. Remove pork from the skillet and add the eggs. Quickly scramble them, then stir in the vegetables.
8. Return the pork to the skillet, along with the prepared sauce, and continue to cook until sauce is thick.
9. Spoon a portion of hoisin sauce onto each pancake and top with a portion of the pork mixture. Roll up and repeat with remaining pancakes and filling.

Makes 8 servings

1 cup bulgur wheat
3 medium tomatoes, chopped
1 medium cucumber, chopped
3 scallions, chopped
1 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
4 tablespoons lemon juice
salt and pepper

1. Rinse bulgur wheat several times, then soak in hot water while preparing the rest of the ingredients.
2. Combine tomatoes, cucumber, scallions, parsley and mint. Toss with olive oil and lemon juice and season to taste with salt and pepper.
3. Drain bulgur well and combine with the salad. Refrigerate for at least an hour before serving.

Makes 8 servings

1/2 pound lean ground pork
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 scallion, minced
24 wonton wrappers
1 egg, beaten
water

1 teaspoon cornstarch
3 cups chicken stock
1 cup vegetable broth
2 teaspoons oyster sauce
1 tablespoon soy sauce
1 carrot, peeled and thinly sliced in coin
3 scallions, chopped
white pepper

1. Combine the ground pork with soy sauce, oyster sauce, sesame oil, sugar and scallion and refrigerate for an hour.
2. Moisten the edges of a wonton wrapper with egg wash and place about a teaspoon of pork filling into the center. Fold the wontons as directed by the wonton package; over lengthwise, fold over again, keeping your thumbs in place, then join the corners to make a wonton shape. Repeat with remaining wonton wrappers and filling.
3. Meanwhile, prepare the soup while making wontons. Combine cornstarch with cool chicken stock and vegetable broth. Put in a large soup pot over medium-high heat and bring to a boil, stirring occasionally. Stir in the soy sauce and oyster sauce then add the carrots and scallion. Reduce heat to a simmer and cook until carrots are tender.
4. Add wontons to the simmering broth and cook until pork is fully cooked, about 10 minutes. Serve with a bit of freshly grated white pepper.

Makes 4 servings

8 small red potatoes, quartered
1/4 cup olive oil
1 small onion, chopped
2 jalapenos, seeded and sliced
3 cloves garlic, minced
2 teaspoons ginger puree
6 scallions, minced
salt and pepper
water

1. Bring a large pot of salted water to a boil and cook potatoes until just tender.
2. Meanwhile, in a separate saucepan heat the oil with onions, jalapeno, garlic, ginger and scallions. Do not allow to brown.
3. Drain potatoes, pat dry and toss with the flavored oil. Season to taste with salt and pepper and serve.

Makes 4 servings

16 ounces egg noodles
3 tablespoons butter
4 scallions, chopped
2 teaspoons poppy seeds
water
salt and pepper

1. Bring a large pot of salted water to a boil and add the egg noodles, cooking until just tender.
2. Drain noodles of all but a tablespoon of the water. Add butter, scallions and poppy seeds to the pot. Season to taste with salt and pepper and serve.

Makes 4 servings

4 dried shittake mushrooms
3 scallions, chopped
1/2 cup hot water
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon sesame oil

8 ounces rice noodles
1 tablespoon vegetable oil
1/4 teaspoon red chili flakes
1 clove garlic, crushed
2 crimini mushrooms, sliced
2 button mushrooms, sliced
2 tablespoons almonds, chopped

1. Soak shittake mushrooms with scallions in a small bowl of hot water for about half an hour. Squeeze excess water out of shittake mushrooms back into the bowl and slice mushrooms thinly.
2. Stir together oyster sauce, soy sauce, corn starch and sesame oil and whisk into the mushroom broth. Set aside.
3. Soak rice noodles in boiling water while preparing the mushrooms.
4. Heat a large skillet or wok over medium-high heat. Add the vegetable oil, chili flakes and garlic, quickly stir to combine, then add the crimini, button and shittake mushrooms.
5. Fry mushrooms until they are brown and tender, but still retaining some moisture. Remove from heat and pour in prepared sauce, stirring until thickened.
6. Drain noodles and toss with mushrooms and prepared sauce. Garnish with chopped almonds.

Makes 4 servings

4 cloves roasted garlic
1 dried red chili, minced
1 scallion, minced
1 tablespoon olive oil
2 tablespoons fresh basil, chopped
1 teaspoon harissa
3 tablespoons ranch dressing
2 chicken breasts, butterflied

1. Combine roasted garlic, chili, scallion, oil, basil, harissa and ranch dressing in a bowl.
2. Poke chicken breasts numerous times with a fork and then place in a bag with prepared marinade. Marinate overnight.
3. Preheat oven to 375 degrees.
4. Remove chicken from the marinade, discarding any leftover, and place on a greased baking sheet. Bake until cooked through to the center, about 20-25 minutes. Allow to rest a few minutes before serving.

Makes 2 servings

6 ounces rice noodles
1 tablespoon olive oil
3 scallions, chopped
1 medium red pepper, sliced
1 stalk celery, chopped
2 tablespoons soy sauce
1/3 cup water
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon fish sauce
1 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
3/4 pound turkey, cooked and shredded
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
water

1. Bring a large pot of water to a boil and add the rice noodles. Remove from heat and set aside to cook.
2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, scallions, red pepper and celery, frying until lightly browned.
3. Whisk together the soy sauce, water, honey, sesame oil, fish sauce, garlic, coriander, cumin, red pepper flakes and cornstarch.
4. Pour sauce and turkey into the skillet, stirring to coat, and frying until heated through.
5. Drain noodles and stir into the skillet. Squeeze lime juice over top and garnish with cilantro. Serve with your favorite hot sauce, if desired.

Makes 4 servings

1 cup flour
1/4 teaspoon salt
1 tablespoon vegetable oil
1/3 cup warm water

1 pound potatoes, peeled and cubed
6 scallions, chopped
2 green chilies, seeded and minced
1/4 cup fresh cilantro, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
salt
deep fryer

1. Combine flour and salt in a bowl with a fork, then work in oil until fully incorporated like fine crumbs.
2. Gradually add the warm water and blend with a fork until the dough just comes together. You may need more or less water.
3. Transfer the dough to a floured surface and knead until smooth and elastic. Set aside to rest while preparing the filling.
4. Place potatoes in a large pot of water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender.
5. Drain potatoes and allow to cool to the touch. Mash potatoes with scallions, chilies, cilantro, cumin and cayenne. Season with salt to taste.
6. Divide the dough into 6 equal portions and roll into balls. Roll out one ball on a floured surface to make a flat 6" circle.
7. Cut the circle in half and place one half in front of you. Fold one edge of the cut to the middle of the circle, then fold the other corner over to make a triangular shape. Gently press to seal the edges, leaving the rounded side open.
8. Spoon about 2 tablespoons of the potato mixture into the opening of the triangle. Seal the rounded edge and repeat with remaining dough and filling.
9. Heat deep fryer to 350 degrees. Fry samosas in small batches until golden brown, flipping once, about 1 minute per side.

Makes 6 servings