1 teaspoon vegetable oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 shallot, minced
1/4 cup plus 1 tablespoon fermented black beans, roughly chopped
1 red finger chile, minced
1/2 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon sugar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
2 fresh cilantro stems, finely chopped
1 teaspoon vegetable oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 shallot, minced
1/4 cup plus 1 tablespoon fermented black beans, roughly chopped
1 red finger chile, minced
1/2 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon sugar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
2 fresh cilantro stems, finely chopped
1 tablespoon vegetable oil
1 shallot, minced
Twelve 21/25 shrimp, shells removed, deveined and roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
2 green onions, sliced
1 tablespoon vegetable oil
1 shallot, minced
Twelve 21/25 shrimp, shells removed, deveined and roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
2 green onions, sliced
1 eggplant, cut into 1-inch circles
3 tablespoons vegetable oil
Salt and freshly ground black pepper
1 eggplant, cut into 1-inch circles
3 tablespoons vegetable oil
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Four 6 to 8-ounce pieces beef tenderloin (trussed, optional)
Freshly ground black pepper
1 tablespoon vegetable oil
Four 6 to 8-ounce pieces beef tenderloin (trussed, optional)
Freshly ground black pepper
1/2 tablespoon butter
1/2 teaspoon vegetable oil
1 clove garlic, minced
1 shallot, minced
2 heads broccoli, florets shaved, stalks finely diced
Salt and freshly ground black pepper
1/2 tablespoon butter
1/2 teaspoon vegetable oil
1 clove garlic, minced
1 shallot, minced
2 heads broccoli, florets shaved, stalks finely diced
Salt and freshly ground black pepper
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