July 25, 2020

Author: KatieChin

Print this recipe

Hi COOPED UP COOKING WITH KATIE Fans!   Here are the three recipes from yesterday’s show!!

Chef Dorian’s Lemon Drop


2  shots lemonade Ole Smoky Moonshine
1 shot lemon simple syrup
3/4 shot lemon juice
Place everything in a shaker over ice shake for 3 seconds. Empty pop rock rimmed glass. Enjoy.

Dan Dan Noodles


  • 8 oz dried egg noodles or dried fettucine
  • Sauce:
  • 2 tablespoons water
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons peanut butter
  • 2 teaspoons Chinese sesame paste or tahini
  • 1 tablespoons Chinese black vinegar or balsamic vinegar
  • 1-2 tablespoons chili oil
  • 2 teaspoons dark sesame oil
  • 1/4 teaspoon five-spice powder
  • 1 teaspoon sugar
  • 1 teaspoon Sriracha sauce
  • Topping:
  • 2 teaspoons oil
  • 1 clove garlic, minced
  • 2 teaspoons peeled and minced fresh ginger
  • 2 green onions, finely chopped, plus more for garnish
  • 4 oz ground pork or turkey
  • 2 teaspoons Chinese rice wine or cooking sherry
  • 1/4 cup crushed peanuts
  • Directions:

Prepare noodles according to package directions.  Drain and rinse and set aside

Make the sauce:  In a small saucepan, bring the water and chicken broth to a oil.  Add the remaining ingredients and combine until blended.  Remove from heat.

Place the noodles onto a large platter.  Pour the sauce over the noodles and toss to coat.  Set aside.

Heat the oil in a wok or skillet over medium high heat.  Add the garlic, ginger and green onions and stir-fry until fragrant, about 1 minute.  Add the ground pork or turkey and stir-fry until the meat is no longer pink, about 4 minutes.  Add the rice wine and sherry and stir-fry for 1 minute more, then remove from heat.

Spoon the cooked meat mixture over the noodles.  Garnish with more green onions and crushed peanuts.  Serve immediately.

Hong Kong Steak


  • 1½ lbs (750 g) beef tenderloin or flank steak
  • Marinade :
  • 2 tablespoons oil
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 3 garlic cloves, minced
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon sugar
  • 1 teaspoon cayenne pepper
  • 4 tablespoons Hoisin Sauce


In a small bowl, combine the marinade ingredients until blended. Pour the marinade ingredients in a large resealable plastic food storage bag. Place in the refrigerator for 30 minutes and up to overnight.

Pre-heat a grill to high heat and brush with oil. Remove the beef from the marinade and grill for 4-5 minutes per side or until desired doneness. Let rest for 10 minutes.

Slice beef thinly and serve immediately with a ring of stir-fried bok choy if desired.