Vanilla Bean Parfait with Orange Granita


Serves 6


  • For the Parfait:
  • 1/2 fresh vanilla bean
  • 6 large egg yolks
  • 2/3 cup sugar
  • 2 cups heavy cream
  • 1/2 teaspoon kosher salt
  • 1 recipe Orange Granita (recipe follows)
  • 2 oranges, peeled and pith removed, sliced into thin rounds
  • 6 to 8 fresh mint leaves
  • For the Orange Granita (Makes 4 cups):
  • 1/3 cup sugar
  • 2 1/2 cups fresh orange juice


1To make the parfait

Line a 9 x 5-inch loaf pan with plastic wrap. Split the vanilla bean in half lengthwise with a sharp small knife and open it up. Use the knife to scrape out the seeds, where all the wonderful vanilla flavor is. In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a hand mixer, whip the egg yolks and vanilla bean seeds on medium speed until the yolks have lightened in color and become somewhat frothy, 3 to 4 minutes.

2Meanwhile, in a small saucepan, combine the sugar and [1/2] cup water and stir to dissolve the sugar. Clip a candy thermometer to the side of the pan and cook the sugar syrup over high heat until it reaches soft ball stage, 238°F.

3With the mixer running on low speed, drizzle the hot sugar syrup down the side of the mixer bowl into the yolks. When all the syrup has been incorporated, increase the mixer speed to medium. Whip for 8 to 10 minutes, until the mixture is light and fluffy and cool. Poke your finger in there to test the temperature.

4Meanwhile, in a separate bowl, whip the heavy cream and salt together until they hold stiff peaks (i.e., when you lift a spoonful of the cream it holds its shape well). Gently fold the whipped cream into the cooled fluffy egg-sugar mixture. Scrape the mixture into the prepared pan and smooth and even out the top. Cover the pan entirely with plastic wrap and freeze for at least 24 hours and up to 1 week.

5Remove the vanilla parfait from freezer and remove the plastic wrap. Using a hot sharp knife, slice the parfait into six slices and place one on each of six dessert plates. Divide the granita evenly among the six plates. Arrange the orange slices evenly on top of the granita. Thinly slice the mint and sprinkle it evenly on top of all six dishes. Serve immediately.

6To make the granita

In a medium saucepan, combine the sugar and [1/2] cup water and bring to a boil. Add the orange juice and stir. Transfer to a metal or plastic container that fits in your freezer. Freeze for 3 to 4 hours. Every 30 minutes, use a fork to scrape and mix the granita so it does not freeze into a solid block. It should be completely frozen but still easily spoonable. Cover with plastic wrap and store in the freezer for up to 1 month.

Vanilla Bean Parfait with Orange Granita excerpted from MYERS+CHANG AT HOME © 2017 by Joanne Chang with Karen Akunowicz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


(Found on: Design Sponge)


Lucky Peach’s Chineasy Cucumber Salad


Reprinted with permission from Lucky Peach Presents 101 Easy Asian Recipes

  • Prep Time: 20 minutes
  • Level of Difficulty: Easy
  • Serving Size: Makes about 2 servings, easily multiplied


  • 1 tablespoon Chinkiang vinegar
  • 1 teaspoon Sichuan chili oil
  • 1 teaspoon sesame oil
  • 1 teaspoon turbinado sugar
  • 1/4 teaspoon kosher salt
  • 3 Persian or Kirby cucumbers or 1 English cucumber
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons crushed roasted unsalted peanuts
  • 2 tablespoons cilantro leaves


For the salad
  1. Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
  2. Halve the cucumbers lengthwise. (If using English cucumbers, remove the seeds with a small spoon and discard.) Set them cut-side down on a cutting board and lightly smash them: Give them a couple angry thwaps with the side of a cleaver (or a large chef’s knife) until the cucumbers crack in a few places. (For less drama, just press down on them with the side of the knife.) Cut the abused cucumbers crosswise into ¾-inch-thick half-moons.
  3. Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.

(Found on: Food Republic)

Authentic Dan Dan Noodle Sauce Recipe

by Z&Y Restaurant in SF

By: Chef Li Jun Han

Published on: November 16, 2016

Description: This is a delicious recipe for creating authentic Dan Dan Noodle sauce. It is provided courtesy of Z & Y Restaurant’s executive Chef Han, an internationally renowned chef in the world of authentic Asian cuisine.

Dan Dan noodles next to sauce ingredientsPrep Time: 15 minutes

Cook time: 10 minutes

Serving Size: 4


– Ground Sichuan peppercorns (1 teaspoon)
– Sichuan peppercorns oil (1 1/4 teaspoon)
– Black vinegar (1/2 tablespoon)
– Red chili oil (1/2 tablespoon)
– Salt (1 teaspoon)
– Kikkoman soy sauce (2 teaspoon)
– Raw peanut (1/2 tablespoon)
– Raw sesame (1/2 tablespoon)
– Chinese sesame paste (1/2 tablespoon)
– Chopped zha cai (1 tablespoon – Chinese pickles in Chinese grocery store)
– Red chili (3 red chili peppers)


– Stir fry sesame (With low heat until the sesame turned into golden brown color. Do not overheat the sesame as it will taste bitter)
– Deep fry peanut, peel and chop the peanuts (With low heat. Do not overcook the peanut. Freshly cooked peanuts have better flavor)
– Thin the Chinese sesame paste with oil
– Stir fry Sichuan peppercorns and then chop them
– Mix chopped peanut, stir fried sesame, chopped chili flake, red chili oil, ground Sichuan peppercorns, chopped zha cai, sesame peanut, black vinegar and Kikkoman soy sauce together.
– Put the mixed Dan Dan sauce on the noodle, then serve.

When cooking your noodles, try the following tips to get a better result:

– Add a half ounce of salt per 20 ounces of boiling water to prevent the noodles from clumping together
– Using dried noodles? Put your noodles in the pot as soon as the water begins to bubble. Then place the lid on top, and remove to stir a few times until the water reaches a boil. At that point, put a bit of cold water in the pot, and lower the heat to medium for a few minutes before turning off entirely. Keep the lid on and let the noodles sit for five minutes before removing.
– Noodles still sticking together after cooking can be sprayed with rice wine and then more easily separated.
– A wooden spoon placed across a boiling pot will prevent the water from boiling over


Fuchsia Dunlop’s Sichuanese Chopped Celery with Beef

celery and beef

Ph Chris Terry

Adapted from Fuchsia Dunlop’s Every Grain of Rice

Serves 2 as main with rice or 4 as part of a larger Chinese meal with other dishes

300 grams (11 ounces) celery
3 tablespoons cooking oil
100 grams (4 ounces) ground beef
1 1/2 tablespoons Sichuan chili bean paste
1 1/2 tablespoons finely chopped ginger
Light soy sauce to taste (optional)
1 teaspoon Chinkiang vinegar


  1. Boil a pot of water for blanching the celery.
  2. De-string the celery by running a vegetable peeler along the outer side, then cut the sticks lengthways into 1 cm strips.  Finely chop the strips. Bring some water to a boil and blanch the celery for about 30 seconds to ‘break its rawness’. Drain well.
  3. Heat the oil in a seasoned wok or pan over high heat. Add the minced meat and stir-fry until it is cooked and fragrant. Break up pieces as needed.
  4. Add the chili bean paste and stir-fry a bit more until fragrant and the oil is red. Add the ginger and stir-fry for a few seconds. Add all the celery.
  5. Continue to stir-fry until celery is hot but still crunchy. As you cook, season with a bit of soy sauce to taste. Stir in the vinegar.
  6. Serve with rice.

Lucky Peach’s Kung Pao Celeries


from “Lucky Peach Presents: Power Vegetables!”

Yield: Makes 4 servings

Sauce Ingredients
1 tbsp Chinkiang vinegar
1 tbsp Shaoxing wine or sherry
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp cornstarch

Stir-fry Ingredients
2 tbsps neutral oil
1 medium celery root (about 1½ lbs), peeled and cut into ½-inch dice
2 celery stalks, cut into ½-inch pieces
1 red bell pepper, cut into ½-inch pieces
5 scallions, white and green parts separated, thinly sliced
1 jalapeño chile, sliced
1 tbsp garlic (about 2 to 3 cloves), chopped
1 tbsp fresh ginger (a 1-inch piece), chopped
10 dried chilies, preferably Tianjin chili, chiles de árbol or a tablespoon of chili flakes
1 tsp Sichuan peppercorns, cracked
2 tbsps chili oil
¼ cup roasted peanuts
Kosher salt, to taste


Prepare the sauce: Stir together the vinegar, wine, soy sauce, sesame oil, sugar, cornstarch, plus 2 tablespoons of water in a small bowl to dissolve the sugar and cornstarch. Reserve and set aside.

Stir-fry the celery root: Heat 1 tablespoon of the neutral oil in a wok or large skillet over medium-high heat. After a minute, add the celery root and toss to coat in oil. Cook until lightly browned and steaming hot, about 3 minutes. Season with salt, to taste, and toss again. Next, add ¼-cup of water and cover the pan, reducing the heat to medium-low. Steam the celery root until nearly tender, about 10 minutes. Then remove the lid and use a slotted spoon to transfer the cooked celery root to a plate.

Wipe out the wok (you’re not cleaning it; just getting rid of any bits that will burn while cooking) and return it to the heat.

Stir-fry the ingredients: Now heat the remaining 1 tablespoon of oil in the wok over high heat. Add the celery and bell pepper and stir-fry for a minute. Then add the scallion whites, jalapeño, garlic and ginger and stir-fry for 30 seconds.  Next, add the dried chilies and peppercorns and stir-fry for 10 seconds.

Return the cooked celery root to the wok and toss to combine all the ingredients. Pour in the reserved sauce and toss to coat evenly. Bring the mixture to a full boil. Once the sauce thickens, remove the pan from heat and stir in the chili oil.

To serve: Sprinkle the Kung Pao Celeries with peanuts and scallion greens. Serve hot with rice or cold with coffee.


Gong Bao Chicken With Peanuts


Gong Bao Chicken With Peanuts

Ph. Chris Terry

Adapted from “Every Grain of Rice: Simple Chinese Home Cooking,” by Fuchsia Dunlop (W.W. Norton & Company, 2013)

Time: 40 minutes

Yield: 2 to 3 servings

For the chicken:

2 boneless chicken breasts (11 to 12 ounces total), with or without skin

3 garlic cloves

An equivalent amount of ginger

5 spring onions, white parts only

A handful of dried chiles (about 10)

2 tablespoons cooking oil

1 teaspoon whole Sichuan pepper

3 ounces (75 grams) roasted peanuts (see note)

For the marinade:

1/2 teaspoon salt

2 teaspoons light soy sauce

1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)

1 1/2 teaspoons potato starch or cornstarch

For the sauce:

1 tablespoon sugar

3/4 teaspoon potato starch or cornstarch

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

1 tablespoon Chinkiang vinegar (or use balsamic vinegar)

1 teaspoon sesame oil

1 tablespoon chicken stock or water

1. Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.

2. Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.

3. In a small bowl, combine the sauce ingredients.

4. Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)

5. Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).

6. Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

Note: Store-bought roasted peanuts work well here, but if you want to roast your own peanuts, heat oven to 250 degrees. Place raw nuts on an oven tray and roast for 15 to 20 minutes, until fragrant and very slightly golden. (Keep an eye on them, as they are easily burned.) Cool nuts on a plate, then rub nuts between your fingertips to loosen their skins. Shake nuts as you blow over them; skins will blow away.