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The 2018 Chinese New Year begins on Friday, February 16, so I thought this would be an appropriate theme. It will be the year of the Dog - but please, no recipes for dog!

Lately I've been experimenting with Chinese dumplings so it would be good to see some Dim Sum entries. But really, there is lots of scope for all kinds of dishes. And don't forget - this judge likes spicy food! I look forward to your entries.
 

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ALOHA Y'ALL!!!
Long time now see...
MG, love this Challenge, good call.
I have been getting myself ready for the Lunar New Year and have a few recipes ready to go.
Some I've made several times, some it's been awhile and others, well not so much, but Chinese food here in Cowboy-ville is sparse.

A very popular festival food in Honolulu anyways,
is Crispy Gau Gee, basically a deep fried dumpling, yeah ...

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A bit crisp there around the edges, but we did a taste test by steaming a few dumplings
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... very tasty indeed!
 

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For years I've been using this old, flat bottomed non-stick wok. It has seen better days. Perhaps this challenge will be the perfect time for me to go out and buy a real carbon steel wok. Southeast Market is only a couple blocks away ...

mjb.
 

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For years I've been using this old, flat bottomed non-stick wok. It has seen better days. Perhaps this challenge will be the perfect time for me to go out and buy a real carbon steel wok. Southeast Market is only a couple blocks away ...

mjb.
There's really no substitute for a carbon steel wok. I seasoned mine on a day I had the house to myself - LOL.
 

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The Asian Grocer is in full Hot Pot mode. Thin sliced pork, lamb, beef, beef tongue, Waygu, boneless duck or chicken feet, pork belly around the corner....

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Turn around and there is a stack of various hot pot soup bases. The one on the right in Black actually looked interesting. Also not the pots and burners.
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I'm adapting between Fuchsia Dunlop in Land of Plenty and this Youtube version. I liked the pepper and sichuan pepper from the video.

Here I'm sauteing the dry spices:black pepper corns, sichuan pepper corns, star anise and some red peper flakes. I'm light on the chile as my family is not into brutal heat.

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I similarly adapt the bean sauce with just 2 tablespoon of hot Pixian Doubanjiang and 6 of regular bean sauce. Using straight chile bean sauce is too hot for us. Ginger has been added at this point as well.
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The Shao Xing Wine, chicken stock, soy sauce and let simmer
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The whole spread. Beef, Lamb, Pork, Potato, Lotus Root, Tofu, Bean Curd Skin, Mushrooms, Shrimp, Cauliflower, Zuchinni, Choy Sum, Boiled Eggs, Beef Tendon Balls, and Chicken Gizzards
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I'm using a divided pot because one of my kids has a seafood allergy and we'll just cook the shrimp on one side.

Sauce is some sesame sauce, shacha sauce, soy, sriracha, scallion and cilantro.
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Some cauliflower and egg posing in the sauce bath.

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A favorite item of mine at Chinese restaurants is hot and sour soup. Usually it is neither hot nor sour, but somewhat tasty. Making it at home you can control the hot, you can control the sour.

The Players

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Along the top row we have some dried wood ear mushrooms, and a single bit of dried lobster mushroom. Forgot I had that one, was thinking I still had some shittakes left, but no. Ginger root, good soy sauce and black vinegar are needed, as is a raw egg to be swirled in at the end. Bottom row has dried chilies, dried lily flowers, pork and tofu. I assume you can tell which is the pork and which is the tofu. Not in the picture are things like cornstarch, chili oil and home made chicken broth.

The Procedure

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First off, get the dried bits rehydrating in hot water.

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The pork, which was stashed in the freezer for a bit, gets finely sliced, and marinates with some soy and minced ginger.

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Meanwhile the chicken broth, soy sauce and vinegar get put into a pot, the dried chilies crumbled on top. Tofu is cubed.

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The dried veggies are drained, the soaking water from the mushrooms goes in the pot. As do the veggies after some dicing, and the pork along with the marinade.
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Brought to a simmer for about 20 minutes. Tofu tossed in, simmer another 5 minutes. A couple of tablespoons of cornstarch gets mixed in about a half cup cold water, it gets stirred in. The egg is cracked open into a bowl, well scrambled with a fork and then gets drizzled in with a slow stir.

The Product

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Topped with scallions, time to eat! It was hot. It was sour.

mjb.
 

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A very very simple one:
Black bean beef with steamed rice and a fried egg.
It's a highly savury dish, so a little goes a long way

The main ingredients:
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Pre heated the wokky thing (I got several, so trying to give each one a turn in this challenge. This one needed a bit of a spiderweb clean first)
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Once hot, added oil, then onion, garlic and chili and once they were cooked I added the ground beef.
Once browned, I added black bean paste and rice wine (the dark blob is bean paste)
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Final touch: Fresh coriander (or cilantro for the Americans)
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I served with steamed rice and a fried egg.
The contrast of the very dark dish and white rice is always a bit difficult for my camera
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