Savory goodness can go inside your food, too. The Chairman has been working with his wife, Empress Lee, to develop recipes that give you new ways to experience our special Chinese chili sauce. Please enjoy them, and if you have your own ideas, please share them with The Chairman.
Dumpling Dipping Sauce
2 tbsp. soy sauce
1 tbsp. rice vinegar (white vinegar is fine)
1 tsp. Hunan Heat Sauce
½ tsp. sesame oil (optional)
In a small serving dish combine all the ingredients. Adjust to taste (The Chairman goes a bit heavier on the Hunan Heat Sauce).
Dumpling Dipping Sauce is delicious on boiled or pan fried dumplings. The Chairman has been known to pour the sauce over a bowl of boiled dumplings and inhale them with gusto.
Broccoli and Tofu,
12 stalks broccolini (preferred) or broccoli
1 16 oz package firm tofu
4 cloves garlic
1/2 tsp sugar
2 tbsp Oyster sauce
1 tbsp Chairman Avery’s Hunan Heat Sauce (to taste)
3 to 4 tbsp vegetable oil
Clean and prep the broccolini, separating the stalks from florets.
Slice the tofu into bite-sized pieces. Put in a colander and let it drain for 30 minutes or more.
Fine chop the garlic, and you’re ready to go.
Put 2 tbsp of oil in the wok or large sauté pan on medium heat, and lightly brown the tofu. Remove from the heat and set aside.
Add more oil to the wok, add the chopped garlic and sauté until light brown, then sauté the broccolini, beginning with the stalks. After a couple minutes add the florets. In about a minute in medium high heat, add a small amount of water in low heat, and cover the wok for a few minutes to seam.
Remove lid and add the tofu, oyster sauce and sugar, stirring lightly.
Add Chairman Avery’s Hunan Heat Sauce to your creation and serve with pride.
1 Red Pepper, remove seeds and cut approximately ¾” x ¾”
1 Medium Yellow Onions, cut cut approximately ¾” x ¾”
5 Yukon Gold Potatoes cut approximately ½” x ½” x ½”
25 Brussel Sprouts
4 carrots cut approximately ½” thick for 1” diameter
2/3 tsp. Crushed Garlic
⅔ tsp. Coarse Sea Salt and Black pepper
¼ cup Olive Oil
2 tbsp. of Chairman Avery’s Hunan Heat Sauce
Add garlic, salt and black peppers in a bowl and pour over all the vegetables. Transfers to shallow baking pan and drizzle some more olive oil.
Bake for 10 to 15 minutes or until they are brown at 400-425 degrees and turn them over and bake 10 minutes or until they are ready. Finish with Chairman Avery’s Hunan Heat Sauce.
Note. Don’t crowd the pan. The vegetables will be happier that way.
Empress Lee’s Fried Rice
2 tbsp. Canola oil
1 small yellow onion, diced
2 medium carrots, peeled and cut into 1/4-inch dice
6 scallions, white and green parts separated, both parts thinly sliced
2 large garlic cloves, minced
⅔ cup chopped broccoli or cut green beans
4 cups cooked short-grain brown rice (see Note)
1/2 lb raw medium or small shrimp deveined (you can substitute chicken breast cut into bit sized pieces)
2 large eggs, lightly beaten
¼ tsp or more salt
2 tbsp. soy sauce
2 tbsp. vegetable oil
In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and stir-fry over med high heat until softened, about 4 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Cook scramble egg and put it on the side. Add the rice, soy sauce, salt and all but 1 tablespoon of the scallion and stir-fry until the rice is heated through and beginning to brown, about 3 minutes (Prefer One day old rice).
Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and cook for 1 minute. Remove the skillet from the heat and add the soy sauce. Transfer the fried rice to bowls, garnish with the remaining 1 tablespoon of scallion greens and serve with Chairman Avery’s Hunan Heat Sauce on the side.
If you want to use shrimp, chicken or beef, add ½ tsp cornstarch, egg white, 1 tsp soy sauce and marinate
for half an hour and cook in med high heat instead of shrimp.
NOTES: To cook the rice, in a medium saucepan combine 1 1/2 cups raw rice with 3 cups of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the rice is cooked and the water is absorbed, about 45 minutes. Remove from the heat and let stand for 10 minutes. Use the rice right away or refrigerate.
Citizen Pickar’s Seared Pickled Okra
Citizen Pickar was down to his last spoonful of Hunan Heat Sauce. Naturally, he went big and created original flavors The Chairman finds most delectable. Many thanks to Citizen Pickar for sharing his creation.
Seasoned rice vinegar
Hunan Heat Sauce
Slice okra in half lengthwise. Add The Chairman’s sauce. Mix. Sear in a hot pan (hard sear removes okra’s sliminess). Add butter for richness. Once the okra is well seared, flip. Pour seasoned rice vinegar into the pan, coating the okra. Let that cook down, pull out and they’re ready to serve.