Bi Jean Ngo’s Recipe’s
We hope you’ll enjoy these delicious recipes from the writer and performer of
In Search of the Kitchen Gods, as featured in the show!
Chicken
Ingredients
1 lb skinless chicken thighs (or you can use pork/beef)
For the marinade:
1 tsp bouillon powder
1/2 tsp five spice
3 tbsp fish sauce
2 tbsp hoisin or oyster sauce
2 tbsp dark soy sauce
1 tbsp fresh grated ginger
1 tsp sesame oil
Marinate chicken for 2 hours or overnight in the fridge. Then feel free to grill on skewers, pan fry with veggies, or even air fry it!
Serve over rice or in lettuce wraps.
Quick Pickled Cabbage Slaw
Ingredients
1/4 to 1/2 purple cabbage
1 tsp salt
1 tsp sugar
juice of 1-2 limes
sesame oil
fried shallots
mint leaves
Instructions
Shred, dice, or thin slice cabbage. Add salt and sugar. Squeeze in the lime juice, mix well. Add a few dashes of sesame oil, top with fried shallots and mint. Let sit for at least an hour. It will last a few days in the fridge!
Crisp Tofu
ingredients
tofu
cornstarch
five spice powder
salt
pepper
For the sauce:
1 bunch chopped scallions
1 tbsp grated fresh ginger
2 cloves garlic
2 tbsp vegan hoisin sauce
2 tbsp sesame oil
1 tbsp dark soy sauce
2 tsp honey
juice of half a lime
white pepper
spicy chilies (optional)
Instructions
Tofu: Drain, slice into cubes, and pat fry tofu with paper towels. When dry, toss lightly in corn starch with a sprinkle of five spice powder, salt, pepper.
If you have an air fryer, place one layer of tofu with some space in between each slice, and set at 350 for 10-15 minutes. Check for desired crispness.
You can also deep fry the tofu in a shallow pan in a couple inches of natural oil. Beware the splatter.
Sauce: Sauté scallions and garlic in sesame oil until fragrant and softened. Add a dash of salt & pepper. Then add in the vegan hoisin sauce, soy sauce, and honey. Squeeze in the lime juice, and let simmer for a few minutes. Add spicy chilies, if using.
Fold in crisp tofu until sauce coats each piece. Serve over rice.