Yu Hsiang Beef Noodles

The first time I had food flavored with Yu Hsiang was at Mary Chung's in Central Square, and it immediately became one of my favorites. The sauce is a sweet and hot and garlicky, and goes well with just about any kind of stir fry. I attempted to make it at home, and the result was so successful I made it again the next day.

Thai(ish) Pork Kebabs

This dish is one I like to make when I find quality ground pork. Because it's winter, I pan-fried it, but I usually make these on the grill (and on sticks). Pork has a wonderful taste on its own, and in this dish it is complemented by southeast Asian flavors.

Larb

Larb is a Laotian minced meat dish that is commonly found in Thai restaurants. The meat is mixed with onions and seasoned with lime juice, fish sauce, and herbs. Any kind of meat can be used, and it can be a meal by itself or a dish in a larger meal. I made this after having some at a restaurant, and being disappointed in the intensity of the flavors.

Orange Beef

One of the first Chinese dishes I ate was crispy orange beef, and I loved it. It was the perfect mix of salty, spicy, crispy, sweet, and sour. Every time I've had it since then I've been disappointed it wasn't quite as good as that first one. This was my attempt to get as close as possible to recreate that dish.

Teriyaki Boneless Shortrib

There are two qualities that are sought after in beef, flavor and tenderness, and cuts that are high in one tend to be lower in the other. Short ribs are a part of the cow that is high in beefy flavor, but have to be prepared carefully to avoid getting tough and chewy. One way that works well is to slice it thin and cook it fast.

Twice Cooked Pork

Twice cooked pork is a Chinese dish where pork belly is boiled and then sliced and fried. I like the idea of it, but in restaurants it's always too chewy. Traditionally, the pork is mixed with cabbage and/or leeks, but I used green bell peppers because that's what I felt like.

Secret Ingredient: Szechwan Pepper

Szechwan pepper is a common ingredient in Chinese and other Asian dishes. It looks like peppercorns, but is from an entirely different family of plants. It isn't hot like black pepper or chilis, and instead gives a tingle like a mild electrical current, enhancing the pleasure of other flavors.

Pork/Asparagus/Red Pepper Stir Fry

This is a quick stir-fry that can be done quickly, and used with almost any combination of meat and vegetables.  Here I used pork, red peppers, and asparagus.  These three complement each other well - they are all strong flavors that don't interfere with each other, and visually, they are all different colors and are easily cut into a long thin shape.

Char Siu

Char siu is the red barbecue pork you find in Chinese restaurants.  In Boston, Hong Kong eatery has good char siu (along with skin-on roast pork and roast duck), but I wanted to make some myself... so I thought of how it tasted and poked around the Internet and bought some pork.  Pork butt seems to be the recommended cut, and I found some at Market Basket.