o keep warm. Heat olive oil in another med saucepan over
Place the potatoes and garlic in a large saucepan; cover with cold water.
Bring to a boil and add salt; partially cover and simmer for 25-30 minute or until tender.
Using a slotted spoon, remove potatoes and garlic from saucepan; place in a large bowl.
Add 1/4 cup of the cooking water and butter to the potatoes. Mash until smooth. If more liquid is needed add another 1/4 cup of the cooking water.
Add the chili oil and beat with a wooden spoon until potatoes are creamy.
Serve immediately.
Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
Season with salt and pepper; toss until well mixed.
Serve hot.
FOR THE FILLING: Heat peanut oil in wok or skillet and
ll surfaces with 1 tablespoon oil. Season liberally on all surfaces
b>chili oil, 1/4 teaspoons chopped ginger, 1 teaspoons chopped garlic and Chinese
ot. Add 2 T vegetable oil and swirl the pan, then
auce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and
br>Toss with the peanut oil to keep the noodles from
Heat the oil in a large pan and
sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
br>Add 1 tbsp. vegetable oil to chicken and mix until
In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar.
Cook vermicelli in boiling water until barely tender (probably less than a minute).
Drain, rinse with cold water and drain again.
Pour a little vegetable oil in wok; add chicken strips
Cook spaghetti in boiling water for 9 minutes.
Add sliced snow peas and cook for 1 more minute.
Drain and rinse under cold, running water.
Drain well.
Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
Pour over pasta mixture and toss well.
Serve at room temperature or chilled.
Keeps well in the fridge for up to a week.
and 4 teaspoons of sesame oil. Chill in the refrigerator 6
tir in the chili bean sauce and hot chili oil.
Mix the
nd sizzle. Stir in the chili oil.
Pour the hot dressing
ith salt and pepper. Heat oil in a heavy large frying
mall patties.
Heat the chili oil in a large skillet over