Lao Gan Ma Ingredients Recipes
LAO GAN MA NOODLES & THE GODMOTHER OF THE GODMOTHER SAUCES
This Lao Gan Ma Noodle recipe uses the "godmother" of all sauce brands--a staple in our kitchen!
Provided by Judy
Categories Noodles
Time 25m
Number Of Ingredients 15
Steps:
- First prepare the sauce base in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, "godmother" sauce, sesame oil, za-cai, and sesame seeds.
- Heat the oil in a wok using medium heat, and wok fry the peanuts for 5 to 7 minutes until cooked through. Take out the peanuts and drizzle the hot oil left in the wok into the sauce base.
- Boil the rice noodles per package instructions. Once the rice noodles are a minute away from done, add in the leafy greens to blanch. Cook for the remaining minute, and then drain the noodles and the greens. Pour the sauce base over the noodles, stir to combine, and top with chopped cilantro and peanuts.
Nutrition Facts : Calories 710 kcal, Carbohydrate 86 g, Protein 12 g, Fat 36 g, SaturatedFat 4 g, Sodium 910 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
COOKING WITH THE GODMOTHER: LAO GAN MA BLACK BEAN CHICKEN
Provided by Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking
Number Of Ingredients 10
Steps:
- Marinate chicken cubes in the Shaoxing wine and salt while you mix the sauce. Combine the Lao Gan Ma Black Bean sauce, light soy sauce, chicken broth, dark soy sauce and sugar in a bowl or measuring cup.
- Heat wok over a high flame until wisps of heat starts to rise from it. Add 2 tablespoons peanut or canola oil, swirl it up the sides of the wok, and heat until quite hot. Add chicken cubes in one layer and leave undisturbed to cook and sear on one side. Flip the chicken, sear on the other side, and stir-fry until fully cooked. Remove chicken from the wok and set aside.
- In a separate pot, bring water to a boil and parboil green beans for about 2-3 minutes, until partially cooked but still crisp. Drain and dry well.
- Clean wok, return to flame, and add 2 tablespoons oil. When oil is hot, add green beans and stir-fry over medium-high flame until they begin to char and are done to your liking. Remove green beans and set aside.
- Add a bit more oil to the wok, and add onion. Stir-fry until it starts to char and caramelize. Add back the green beans and chicken. Pour the sauce in and combine all ingredients well. Stir-fry briefly and splash in a bit more broth if it seems dry. Serve hot.
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- Next, prepare the sauce in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, Laoganma (Lao Gan Ma) Spicy Chili Crisp , sesame oil, and toasted sesame seeds.
- Heat the olive oil in a pan using medium heat, and fry the peanuts for 5 to 7 minutes, stirring every minute or so until cooked through. Drizzle the hot oil and cashews into the sauce base.
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