Grand Prix Gourmet

F1 was back in Shanghai with a race that was so entertaining, leaving a lot to discuss. We were eager to try our hand at some Chinese cuisine and our results did not disappoint. The party started with appetizers that included veggie spring rolls, soup dumplings and salt & pepper chicken bites. Dan Dan Mien was our featured dish. Chinese almond cookies, Chinese five spice banana bread, fortune cookies, green tea cocktails and cherry cocktails completed the menu. Next race Miami! 

RECIPES:
• Air Fryer Salt and Pepper Chicken
• Dan Dan Mian with Plant-Based Meat (see recipe below)
• Chinese Five Spice Banana Bread
• Chinese New Year Almond Cookies

Dan Dan Mian with Plant-Based Meat
¼ cup Chinese sesame paste or tahini
¼ cup soy sauce, divided
2 Tbls. seasoned rice vinegar
5 tsps. hoisin sauce, divided
1 Tbls. Asian chili-garlic sauce
2 tsps. sugar
1 pound fresh Chinese wheat noodles
2 Tbls. toasted sesame oil
3 Tbls. vegetable oil, divided
12 ounces plant-based ground meat
1 Tbls. Shaoxing or dry sherry
6 scallions, white parts sliced thin, green parts sliced thin on bias
3 garlic cloves, minced
1 tsp. red pepper flakes
½ tsp. ground Sichuan peppercorn, plus extra for serving (optional)

Whisk 1 cup hot water, sesame paste, 3 Tbls. soy sauce, vinegar, 2 tsps. hoisin, chili-garlic sauce and sugar together in a bowl.  Set aside.

In a large pot, bring 4 quarts water to boil. Add noodles and cook, stirring often, until almost tender (the center should still be firm with a slightly opaque dot). Drain noodles. Rinse under hot running water, tossing with tongs, for 1 minute. Drain well and return to pot. Add sesame oil and toss to coat.

Heat 1 Tbls. vegetable oil in a 12-inch skillet over medium-high heat until shimmering.  Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes.  Stir in Shaoxing wine, remaining 1 Tbls. soy sauce and remaining 1 Tbls. hoisin and cook until all liquid has evaporated, 1-3 minutes.  Transfer meat mixture to pot with noodles.

Add the remaining 2 Tbls. vegetable oil, scallion whites, garlic, pepper flakes, and peppercorns, if using, to the now-empty skillet and cook over medium heat until fragrant, about 2 minutes. Add the noodles to the pot along with the reserved tahini mixture and toss to coat. Sprinkle with scallion greens and extra peppercorns, if using. Adjust the consistency with hot water as needed. Serve.