Gyōza Sauce


Gyōza Sauce (pronounced ji-ohz-i)

Gyōza sauce is a dipping sauce used mostly with pot stickers. But, I use it with a piece of salmon. I buy frozen salmon, defrost it, fry it in sesame oil, and then serve it on a salad or on the side with stir fry veggies. I make this sauce for it. This sauce is also served with Hamachi Kama (broiled yellowtail gill plate) at sushi bars.

Gyōza is a non-standard Japanese word. The Chinese word Jiaozi means dumpling. These dumplings are stuffed and served boiled, steamed or fried.

1 piece salmon
Sesame seeds
1 tsp. sesame oil

Gyōza Sauce
½ cup rice vinegar
½ cup soy sauce
½ tsp. red pepper flakes
1 garlic clove minced
½ tsp. ginger minced (or grated)
1 tsp. sesame oil
1/3 cup minced green onions

Baste the salmon with sesame oil and then add one teaspoon of the oil to a nonstick fry pan. Cook a minute or so on each side, then sprinkle with sesame seeds, drop in a dash of Gyōza and cook until done. When eating, dip the salmon in the remaining Gyōza sauce.

Asian Stir Fry with Ramen Noodles


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In between the occasional Cajun roux, I try my best to eat as many greens and vegetables as possible. I have not had a hamburger or a steak in a very long time. In fact, I have reduced my meat intake by more than half. I use meat mostly for the flavor. When frying meat, it will leave a brown thick glaze called a “fond”. By adding a little liquid after and scraping the pan the liquid will deglaze the fond and that will add all sorts of great flavors to the dish. Also keep in mind adding onions, celery and some peppers directly after, the sugars are released and adds even more flavor. The idea is to keep building flavor.

This stir fry recipe can be cooked in a wok or a skillet. As long as the pan is fairly hot. Any meat and any vegetable can be used. After frying the meat and veggies I use a sauce and then serve that on a bed of cooked Ramen noodles. The Ramen noodles I use are those cheap packs in the store for less than a dollar. I discard the dry seasoning pack.


The most important thing is the sauce. This recipe is for 2 servings.

½ cup chicken stock
2 Tbsp. sugar
2 Tbsp. soy sauce
4 Tbsp. Chinese black vinegar (½ white wine/ ½ balsamic vinegar)
2 tsp. Ketchup
2 tsp. cornstarch (added to the cold chicken broth and whisked, the cornstarch thickens the sauce)
(If you like to add a hot chili, I add a TBSP of Chiu Chow Chili Oil by Lee Kum Kee

Select and prepare vegetables.
The basic veggies are Napa cabbage (Chinese cabbage), celery, carrot sticks, green beans, shiitake mushrooms (I use dried and re-hydrate), scallions and also daikon radish sticks when available, bamboo shoots or whatever you like.

1/2 Lb. pork chops, chicken or beef chopped into small bite size pieces
1 TBSP minced garlic
½ TBSP freshly grated ginger
½ small yellow onion chopped
Chili oil

Ramen Noodles:
1 pack of Ramen noodle. Crack noodle pack in half then cook as per the directions. (8 minutes boiling water)

Canola oil (I use whatever I need). To get the wok started first get the wok hot then add the oil. For this dish I start with 1.5 TBSPs. This is where you develop a feel for the food. If you do it this way the meat will not stick.

Fry the pork and remove

100_6232Add the onions, garlic, ginger and a dash of wine to deglaze the pan


Add the veggies


Return the pork


Add the sauce


Let cook and cover while cooking the noodles


After, the best way to clean the wok is to get it hot and then add soapy water, then rinse.


Can it be that easy?  (Someone say yes!)

Moo Shu Pork Rolls

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I made this on my birthday this year.  I love this recipe.  First start with the Mandarin pancakes.


Mandarin Pancakes (for 10 pancakes)
• 1 cup all-purpose flour (unbleached)
• 1/2 cup boiling water
• 1 tablespoons sesame oil

In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.  Work the dough until smooth.  Place the dough in a bowl, cover with a dish towel and let rest for 45 minutes.  Roll out to 1/4-inch thickness.  Cut into rounds with a 3-inch cutter.  Brush a small amount of sesame oil on top of 1 round.  Place another round on top and press together.  Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Heat a large non-stick skillet over medium heat.  Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.


Or see this video on how to make pancakes:  Asian Cooking Made Easy youtube.

Moo Shu Pork


Ingredients (for two people)
1/2 pound pork, julienned
1 TBSP minced garlic
1 TBSP minced ginger
1 cup sliced shiitake mushrooms
2 cups shredded white cabbage (Napa Cabbage)
1/2 cup bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
1/2 cup hoisin sauce
1 egg, beaten lightly
1/2 bunch scallions, chopped
Kosher salt and freshly cracked black pepper
Canola oil
1 TBSP sesame seeds

1. In a wok filled with 3 TBSP oil, bring to high temperature and add the pork. Using a strainer, quickly stir around the pork and cook until lightly browned. Remove, strain pork and set aside.

2. Leave 1 tablespoons of oil in the wok and return to high heat. Add egg to hot oil and scramble. Set them aside with cooked pork.


3. With remaining oil in wok, stir fry the garlic, ginger, shiitake mushrooms and sesame seeds until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper. Remove and set aside.

100_62114. Add the cabbage, bamboo shoots and scallions and continue stir frying 2-3 minutes.


5. Add back all previously cooked ingredients.
6. Add the hoisin sauce and check for flavor.
7. Meanwhile, reheat the pancakes until hot.
8. Lay individual pancakes on plates and top with Moo-Shu.




Bánh mì Vietnamese-Style Sandwich

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Bánh mì Vietnamese-Style Sandwich

Pronounced: bon me

This is a very healthy sandwich and easy to make. It is also great for those times when you don’t have a lot of time to cook. I am a fan of New Orleans poor-boys and French Quarter Italian Muffulettas but this New Orleans’ standard ranks with the best of sandwiches. I found this sandwich last year when working in a predominately Vietnamese section of South Mississippi. After the war many Vietnamese migrated to the Gulf Coast – a home very similar in many ways to the one they left. In the 19th century they were under French Colonial rule and adopted many French cooking methods. The marriage of Asian, French and New Orleans cooking is a perfect match.

The main points about this sandwich are you can use any type of meat. Traditionally it is made with seasoned pork, pork pate or chicken but you can use any cold cut. My sandwich includes a thinly sliced olive loaf and sliced turkey. True to the main features of the sandwich it is garnished with sliced cucumber, fresh cilantro, sliced jalapeño and an easy to make pickled daikon radish and carrot mix called Do Chua. It is served on French bread or some sort of baguette. Banh Mi translated means “all kinds of bread”. The Vietnamese bake their own version of a single-serving French baguette specifically for Banh Mi.

First make the Do Chau. I will offer this website for you to see how to make it. 100_6156

1 carrot cut is small matchsticks.
1 3-inch piece of daikon radish cut into small matchsticks
4 TBSP of sugar
½ cup white vinegar
½ cup warm water
Sea salt

Cut the carrot and radish into match sticks. In a bowl mix the veggies with 2 tsps of sugar and sprinkle with salt. Mix with your hand and let sit for about 20 minutes. This will wilt the veggies and remove some water. When the daikon and carrot can be bent without snapping, rinse it in water and drain.

In a large bowl add the remaining sugar, the water and stir, then the vinegar and stir. Mix all in a container or a jar, cover and leave in the refrigerator at least an hour before serving. The pickled mixture can last three to four weeks in your frig.


Build the Banh Mi:

Bread sliced in half
Several slices of sliced olive loaf
Several slices of sliced turkey
Sliced cucumber
Sliced jalapeño
Do Chau
Soy Sauce


Spread the mayonnaise on the bottom slice of bread. Add all the meat.



Ready to eat. This sandwich is incredible.

Corn Salad



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Do you want a great fantabulous corn salad recipe?

Dang, this is so good. This is another of my very own recipes.

The Salad:

4 fresh ears of sweet corn w/husk
1 Avocado chopped into small squares
4 fresh basil leaves chopped
6 Scallions (Green onions) chopped

How to cook corn in a microwave: Cut off the stalk end of the corn. Leaving the husk on, (un-shucked), place four ears of corn in a microwave oven. On high heat cook the corn five minutes. Remove and squeeze the corn out of the husk from the cut end. The corn will come straight out and there won’t be any corn hairs to contend with. The corn will be al denta.  With a sharp knife, cut the corn off the cob and place the kernels in a large bowl.

Add all ingredient above into a bowl.

The Dressings:

In a bowl whisk the following:

4 TBSP extra-virgin olive oil
1 TBSP white wine vinegar
1 TBSP white wine
1 TBSP Dijon Mustard
Salt (Kosher Salt)
Pepper (from a pepper grinder or white pepper)

Mix everything in a bowl. Cool and serve.

The sweet basil, sweet corn and avocado do all the work in this dish.

This is so good!!!