Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients in hot sesame oil until tender.
Combine cornstarch and beef broth, whisking until smooth.
Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
Stir in ground beef.
Toss with hot cooked pasta, and sprinkle with sliced green onions.
Preheat oven to 400º F. In a large pan (I prefer cast iron), over medium high heat, brown 1 lb of lean ground pork by breaking it apart into small pieces as it cooks. Add a little vegetable oil to the pan as needed to prevent sticking, depending on how lean the meat is. Once cooked through, transfer to a covered dish for keeping while the vegetables cook. Prep the vegetables while the meat is cooking to save time.
Reduce the heat to medium and add the diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking.
Add 6 cups of shredded cabbage to the pan and cook for about 3 minutes, or until the cabbage is wilted.
While the cabbage is cooking, whisk together the minced garlic, ground ginger, soy sauce, oyster sauce, fish sauce and corn starch in a small bowl. Once the cabbage is wilted add it to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbed, and then remove the pan from the heat. Allow the mixture to cool for 10-15 minutes before filling the egg rolls.
To fill the egg rolls add ¼ C of filling to the center of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll.**
Place each spring roll
on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400º F oven for 10-12 minutes, or until golden brown. Best served immediately with duck sauce.
Heat up a small pot of water and cook the broccoli florets for 1 minute. Drained and set aside.
Heat up a skillet on medium heat and add the cooking oil and sesame oil. Saute the garlic until they turn light brown, then follow by the shrimp. Stir to combine well before adding the honey, oyster sauce and apple cider vinegar.
Stir fry with spatula until the shrimp is cooked through. Add the broccoli, stir to combine well and top with some white sesame. Serve immediately.
2 lbs chicken, drumsticks, thighs, breasts, or cut-up chicken pieces)
6 cloves garlic, peeled and pounded
2 tablespoons cilantro roots, or use the cilantro stems, without leaves
1 teaspoon sea salt (large-grained) or kosher salt
4 tablespoons fish sauce
2 tablespoons oyster sauce
1/2 tablespoon ground black pepper
Oil for deep-frying
Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.
Add the paste, fish sauce, oyster sauce, ground black peppper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) hours in the fridge, or best overnight.
When ready, heat up a pot of cooking oil or use a deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a new Ziploc bag. Add the chicken and coat evenly with the flour mixture. Shake the excess flour off.
Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
Serve the fried chicken immediately with Thai sweet chili sauce.