12 ounces Chinese egg noodles
2 tablespoons vegetable oil
1/2 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 medium onion, sliced
2 stalks celery, chopped
3 cups bean sprouts
2 cups bok choy, chopped
1/2 pound mushrooms, sliced
1 medium green pepper, chopped
2 scallions, chopped

1. Bring a large pot of water to a boil and add the egg noodles, cooking until just tender.
2. Meanwhile, heat a large skillet or wok over medium-high heat.
3. Drain the noodles and rinse under cold water; drain well. Add 1 tablespoon of the oil to the skillet and fry the noodles in batches until golden and crisp. Remove from the skillet.
4. Add remaining oil to the skillet and fry onion and celery until lightly browned. Add the bean sprouts, bok choy, mushrooms and green pepper and toss to combine.
5. Toss the noodles with the vegetables in the skillet.
6. Combine chicken broth, oyster sauce, soy sauce and cornstarch. Stir this into the wok.
7. Transfer chow mein to plates and top with scallions to serve.

Makes 4 servings

1 cup broccoli flowerets
1/2 cup green beans, chopped
1 teaspoon sesame oil
1 stalk celery, chopped
1/2 cup cabbage, grated
3 cloves garlic, sliced
1 medium boneless, skinless chicken breast, sliced
2 cups chicken broth
2 tablespoons soy sauce
8 ounces Udon noodles
5 ounces bamboo shoots
2 red chilies, halved
4 scallions, chopped
water

1. Bring a large pot of water to a boil and steam the broccoli and green beans until bright green. Transfer to ice water to prevent further cooking.
2. Meanwhile, heat a large pot over medium-high heat and add the sesame oil, celery, cabbage and garlic. Fry slightly for a minute, then add the chicken, broth, soy sauce and chilies.
3. Bring the broth to a boil, then reduce heat to a simmer and cook chicken fully.
4. Stir in noodles, bamboo shoots, broccoli and green beans. Warm vegetables through, then ladle into bowls and garnish with scallions.

Makes 4 servings

12 spring roll wrappers
2 boneless, skinless chicken breasts, sliced
1/2 cup coconut milk
2 stalks lemongrass, minced
1 tablespoon coriander seed, ground
1 tablespoon ginger puree
1 teaspoon lime juice
2 cups cabbage, grated
2 medium carrots, grated
6 scallions, chopped
2 tablespoons fresh mint, chopped
2 teaspoons lime juice
salt and pepper

1. Combine the coconut milk, lemongrass, coriander seed, ginger and lime juice and marinade chicken overnight.
2. Heat a skillet over medium heat and add the chicken with the marinade. Cook until the chicken is tender and no longer pink, about 20 minutes.
3. Combine the cabbage, carrot, scallions and mint in a bowl. Toss with lime juice and season with salt and pepper to taste.
4. Prepare spring roll wrapper according to package directions. Fill the center with 1/12 of the cabbage filling and a few slices of chicken. Wrap like a present and set aside. Repeat with remaining spring roll wrappers and ingredients.
5. Serve as they are or deep fried with sweet chili sauce.

Makes 4 servings

1 tablespoon vegetable oil
1 stalk celery, chopped
1 small leek, chopped
1 tablespoon ginger puree
2 stalks lemongrass, minced
5 cloves garlic, chopped
2 red chilies, chopped
1 tablespoon ground coriander seed
2 medium boneless, skinless chicken breasts, cubed
4 cups chicken broth
2 cups coconut milk
2 scallions, chopped
3 tablespoons mint, chopped
4 teaspoons chili oil
salt or fish sauce

1. Heat vegetable oil with celery, leek, ginger, lemongrass, garlic, chilies and coriander seed over medium heat.
2. Sweat until celery is tender, then add the chicken and broth. Bring to a boil.
3. Cover and reduce heat to a simmer until chicken is cooked through to the center, about 30 minutes. Season to taste with salt or fish sauce.
4. Stir in the coconut milk and heat through, then ladle into bowls. Top with scallions, mint and a drizzle of chili oil to serve.

Makes 6 servings

1 cup dry lentils
4 cups water
2 tablespoons ginger puree
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 scallions, chopped

1. Combine lentils and water and bring to a boil. Reduce heat to a simmer and cook covered until lentils are tender.
2. Drain remaining water and stir in ginger, turmeric, cumin and scallions. Return to the heat and cook until the rest of the liquid has evaporated.

Makes 4 servings

1 pound ground pork
3 scallions, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup bread crumbs
salt and pepper

1. Combine pork, scallions, cumin, paprika, bread crumbs, salt and pepper.
2. Divide meat mixture into 12 equal portions and roll into balls.
3. Fry meatballs in an ovenproof skillet, then transfer to a 350 degree oven to finish, or simmer in the broth of Mexican Black Bean Soup.

Makes 4 servings

2 chicken quarters, skin on
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
3 scallions, chopped
1 tablespoon olive oil
salt and pepper

1. Preheat oven to 350 degrees.
2. Lift the skin away from the meat and fill with cilantro, parsley and scallions.
3. Rub the chicken quarters with olive oil and season with salt and pepper.
4. Transfer chicken quarters to a baking sheet and bake until skin is crispy and meat is cooked through to the center, about 20-25 minutes.

Makes 2 servings

1 pound yellow string beans, trimmed
1 cup grape tomatoes, halved
3 ounces goat cheese or mozzarella, cubed
1/4 cup scallions, chopped

1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
2 teaspoons fresh oregano, chopped
1/4 teaspoon sugar

1. Whisk together oil, vinegar, lemon juice, garlic, oregano and sugar. Season with salt and pepper to taste.
2. Place cheese into dressing and marinade for at least an hour.
3. Bring a large pot of salted water to a boil and add the beans. Cook until crisp tender, then drain and plunge in to ice water to stop cooking.
4. Toss beans and tomatoes with cheese, scallions and prepared dressing. Refrigerate until ready to serve.

Makes 6 servings

8 ounce rib eye steak
5 tablespoons sugar
3 cloves garlic, chopped
3 scallions, chopped
1 tablespoon ginger puree
2 tablespoons soy sauce
1/4 cup hot fermented chili paste
2 tablespoons sesame oil
1 tablespoon vegetable oil

1. Combine sugar, garlic, scallions, ginger, soy sauce, chili paste and sesame oil.
2. Tenderize steak with a mallet and marinade overnight.
3. Remove steak from the marinade. Heat vegetable oil in a large skillet over medium heat and add the steak. Sear the steak well, then flip and sear the other side. Continue cooking to desired doneness.
4. Allow meat to rest, then slice into thin pieces. Serve with lettuce leaves, cooked white rice and additional chili paste as desired.

Makes 2 servings

1 tablespoon ghee
1 cup brown basmati rice
2 cups boiling water or stock
1/2 small onion, chopped
1 teaspoon sugar
3 scallions, chopped
1 cinnamon stick
4 cloves
4 black peppercorns
2 black cardamom pods
1 teaspoon cumin seed
1 bay leaf
salt and pepper

1. Heat ghee in a large skillet over medium-high heat and add the onions, frying until lightly browned.
2. Add the sugar and allow it to caramelize, then stir in the scallions, cinnamon stick, cloves, pepper, cardamom, cumin seed and bay leaf.
3. Stir the rice into the skillet, then pour boiling water overtop. Reduce heat to a simmer and cover, cooking until rice is tender, about 45 minutes to an hour.

Makes 4 servings