Chinese Slow Cooked Pork Shoulder

Ingredients

5 lb pork shoulder

1 tablespoon Chinese five spice powder

1 teaspoon sea salt

4 cups reduced sodium chicken stock

1.5 cups low sodium soy sauce

2 tablespoons sesame oil

1/3 cup brown sugar

1/2 teaspoon crushed red pepper flakes

4 scallions, ust into 1'' pieces

1 garlic head cut in half

1 piece (2'') of ginger unpeeled cut into slivers

8 shitake mushrooms

Directions

Rub the meat all over with the Chinese five spice and the salt. In a large slow cooker combine the chicken stock, soy sauce, sesame oil and red pepper and mix thoroughly. Add the scallions, garlic, ginger, mushrooms and the pork. Cover and cook on the high setting for 4 hours. Then set the cooker to Low for an additional 2 hours.

Salmon Stir Fry

Ingredients

1/3 cup Teriaki sauce

3 teaspoons sesame oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 pound salmon cut into 1'' cubes

2 tablespoons vegetable oil

1o oz white button mushrooms, sliced

1 head of broccoli, cut into florets

1 teaspoon toasted sesame seeds

1 teaspoon black sesame seeds

Directions

In a medium mixing bowl combine the Teriaki, sesame oil, ginger and garlic. Whisk thoroughly to combine and then add the salmon to marinade for 10 minutes.

Bring a pot of water with a splash of EVOO to a boil and drop the broccoli. Bring back to a boil and cook for 1 minute. Drain and cover.

Heat vegetable oil on high in a wok. Add the mushrooms (I used white button because that's what I had in the fridge...but shitake would be great) and stir for 2 minutes. Then add the salmon and cook for another 2 minutes. Then add the covered broccoli with remaining salmon marinade. Cook for another 1-2 minutes. Serve immediately over rice.

7 Flavor Beef

Ingredients

Marinade:

1 lb flank steak, sliced

1 tablespoon lemon zest

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1 teaspoon fish oil

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon red chili flakes

1 teaspoon Chinese 5 spice

2 tablespoons canola oil

S&P

Stir Fry:

2 tablespoons canola oil

1/2 red onion, thinly sliced

1/2 bunch of green onions, sliced on the diagonal

1 carrot thinly sliced

1 cup bean sprouts, rough chop

4 tablespoons hoisin sauce

1 tablespoon ground cashews

1 tablespoon fresh tarragon leaves

Directions

Combine beef and all marinade ingredients in a ziplock bag for at least 1 hour.

Heat oil in a wok - high heat. Add the carrots and cook for 2 minutes. Add the onions and bean sprouts and cook for another 2 minutes. Plate the veggies on a platter and cover to keep warm. Cook beef and sear until rare about 1 minute. Add the hoisin, peanuts and tarragon. Top the platter of veggies with the meat and serve over rice.