Stumbling around in my email I found this from 2018. IIRC it had to do with a meal that Michael made, at least part of, while we (Loo, Lilli, and I) were visiting with Jacquie and Ian. Our hosts did a wonderful job of the rest of the meal.

Apparently someone, or two, asked for a "recipe" since it was sent to several.

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It's hard to estimate amounts from instinctive, but here's what I came up with.

Hot pepper condiment vers 0.5
categories: sauce, condiment
yield: 1 batch

8 lg jalapenos or similar, minced
oil or rendered suet or a mixture
- duck fat was good
1 md onion, minced
3 garlic cloves, minced
1 Tb soy sauce or tt

Mince the peppers and put them in a single layer on a board to dry a little bit, then put them in a saucepan with fat to cover. Fry gently over medium-low heat until they start to brown and crisp up, a fairly long time. Add onion and wilt. Add garlic and wilt. When everything is pleasantly browned, dump in the soy sauce and simmer to desired color and consistency.

In the instant case, I made two batches, the first using just the flesh of the peppers with few membranes (red cup) and the second using the seeds and membranes of all the peppers as well as the flesh (black cup). As it was for you all, I tipped the fat out and used it to cook the otherwise standard mapo tofu.

Source: moi

Chow mein
categories: Chinese, starch, mine
servings: 8

12 oz round Chinese wheat noodles
6 oz pork, in matchsticks
1 garlic clove, minced
1 Tb sherry or rice wine
2 Tb light soy
2 oz scallions, minced
cornstarch to cover
neutral oil
1/2 c stock
2 oz slivered vegetables
- snow peas, carrots, etc.
slivered mushrooms (opt)
salt
more neutral oil
more neutral oil
4 Tb mushroom soy (sub light soy) or tt
2 Tb sherry or tt
1/2 ts sesame oil or tt

Cook noodles according to package directions until 1 minute before done.

Mix pork, garlic, sherry, and soy. Allow to marinate at least 1 hr. Toss with scallions and cornstarch as needed. Stir-fry over high heat until well colored.
Add stock and cook until slightly saucy. Remove from heat and keep warm.

Stir-fry vegetables and mushrooms, seasoned with salt, in oil over high heat until barely done. Remove from heat and keep warm. If vegetables have shed a lot of liquid, reduce it to a tacky liquid and keep it aside.

Heat a fair amount of oil in a large wok or flat nonstick pan. Use the flat pan if you want crunchy noodles as served in a restaurant: fry the noodles until crisped on one side, sprinkling with mushroom or regular soy and sherry then flip. For regular chow mein in the wok, stir-cook until noodles have substantial crispy bits, adding soy and wine in the same way.

For two-side noodles in the flat pan, flip the noodle pancake as best you can - if you can safely do so, invert the pan over a large plate and then slip the noodle pancake soft side down back into the pan, adding more oil as necessary, then fry until the other side is crispy.

For one-side noodles, just put the noodles on a hot platter, crispy side up.

In all cases, Top the noodles with the vegetables and meat and their liquids. Toss all together if possible - with two-sided noodles it will not be.

Source: moi

Cheers,
Michael


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