Chef Judy Fu at her Jiao-zi Bar
WELCOME TO JUDY FU'S KITCHEN!
Judy Fu's Black Bean Sauce is a robust, hearty, sauté and stir-fry sauce for use with seafood, chicken, vegetables, beef, pork and tofu. Loaded with black beans, garlic and a touch of ginger.
Judy Fu's Potsticker/Jiao-zi Sauce is the tangy, savory dipping sauce that accompanies the award-winning potstickers and jiao-zi served at Judy Fu's Snappy Dragon Restaurant. Like it hotter?... Spice it up by adding Judy Fu's Hot Oil. It also makes an excellent marinade or stir-fry sauce for beef, pork, tofu and chicken.
Judy Fu's Hot Oil spices up sauces, soups, stir-fry, pasta and rice dishes. Hot and full of flavor!
Judy Fu's Peanut Sauce is thick and delicious. It thins when heated (low or medium-low stove top heating works the best). If desired, combine with one teaspoon to a few tablespoons of water (mild), coconut milk (satay/Thai) or Judy Fu's Hot Oil (spicy) to create delicious interpretations of the original. Judy Fu's Peanut Sauce makes a wonderful dipping sauce for seafood, tofu and vegetables. Children love its rich, mild flavor. Just heat and pour over cooked rice or noodles and watch it disappear.
JUDY FU'S GOURMET SAUCES ARE MADE WITH ALL NATURAL INGREDIENTS
AND CONTAIN NO MSG
Do you have a favorite Judy Fu's Gourmet Sauce recipe? Email it to us at firstname.lastname@example.orgCod Fillets in Judy's Black Bean Sauce
- Heat two tablespoons of cooking oil to medium-high in a large skillet.
- Place three to four cod fillets in the pan and brown lightly on each side.
- Reduce heat to simmer and add Judy Fu's Black Bean Sauce
- Simmer for 8-10 minutes, turning fillets occasionally.
More Tasty Black Bean Options
Same browning and simmering method, just use the following in place of cod fillets:
- Sliced beef and chopped green onions
- Sliced pork and bamboo shoots
- Sliced chicken breast and sliced (sweet) yellow onion
Two chicken breasts, sliced
One lb. chopped vegetables
One lb. refrigerated (preferred) or 8-12 oz. dry noodles are recommended).
3/4 cup Judy Fu's Potsticker Sauce
1/2 - 1 teaspoon Judy Fu's Hot Oil
4-6 tablespoons cooking oil
- Slice chicken breast into stir-fry size pieces. Marinate in 1/4 cup Judy Fu's Potsticker Sauce
- Rinse and chop the vegetable(s) of your choice - favorites include snow peas, snap peas, bell
- Heat a skillet or wok to medium-high, add 1-2 tablespoons of cooking oil, then stir-fry the chicken
- If neccessary, re-heat skillet or wok to medium-high, add 1-2 tablespoons of cooking oil plus
- Separately, prepare the noodles as per package instructions - if you choose to use dry noodles,
- Heat two tablespoons of cooking oil in the skillet or wok to medium heat, add prepared noodles
previously set aside.
1. Fill a very large pot (or stock pot) about half full of water.
2. Bring water to a rolling boil. As soon as water comes to a rolling boil. Add frozen jiao-zi.
3. As soon as water again comes to a full boil (and almost boils over), Add two cups of cold water.
4. Repeat step #3 three more times for pork jiao-zi.
5. Repeat step #3 two more times for vegetable jiao-zi.
For PORK jiao-zi the whole cooking process should take about 15 minutes.
For VEGETABLE jiao-zi, cooking should take about 10 minutes.
When you think the jiao-zi are done cooking, remove one piece from the water and cut it in half to be sure that the inside is fully cooked and hot.
When purchased at Snappy Dragon, there is at least one extra piece of jiao-zi provided for this purpose. All pork is considered fully cooked when it reaches 165° F.
Now you are ready to scoop your jiao-zi out of the water, and place them onto a plate or platter. Serve them while hot and steaming, accompanied by Judy Fu's Potsticker/Jiao-zi Sauce.
In China, the water in which the jiao-zi have been cooked would be offered to the diners as a soup alongside the jiao-zi.top of page Marinated Pan-Fried Salmon
-for a Snappy twist on a Northwest favorite-
-Marinate a salmon fillet in Judy Fu's Potsticker Sauce for fifteen minutes, using approximately one
-Take fillet out of marinade and place in lightly oiled pan over medium low to medium heat and
-Cook turning salmon every few minutes, continuing to spoon over reserve marinade, until done
For a Spicy twist - stir in a teaspoon (or two) of Judy Fu's Hot Oil to each one quarter cup of Potsticker Sauce before marinating.
On the Grill - extend marinating time to two hours and baste while grilling over medium heat.top of page Grilled Chicken Satay
Skewer chicken breast chunks, bell pepper and onion pieces (making enough skewers to serve six) and cook on a lightly greased grill over medium heat for ten to fifteen minutes. While grilling, mix one cup of Judy Fu's Peanut Sauce and 3/4 cup coconut milk over low to medium-low heat in a sauce pan. Serve skewers on a bed of rice. The peanut sauce mix can be served in individual dipping bowls or poured directly over the skewers.
-Add one to two tablespoons of Judy Fu's Hot Oil to the peanut sauce mix while heating to create a
-Marinate chicken or entire skewer in Judy Fu's Potsticker Sauce for one hour prior to grilling to
-Substitute medium to large shrimp for chicken. Shell and devein and reduce cooking time to four to
(Start by marinating strips/cubes of chicken breast or tofu for 40 minutes in Judy Fu's Potsticker Sauce.)
-Heat a mix of two tablespoons cooking oil and one tablespoon Judy Fu's Hot Oil (to taste) in a large
-Add an assortment of stir-fry vegetables (broccoli, carrots, peppers, snow peas, mushrooms,
-Add the marinated chicken or tofu.
-Cook until vegetables are almost done al dente and the chicken/tofu is nearly cooked through,
-Reduce heat to medium low to medium.
-Stir in two heaping tablespoons of Judy Fu's Peanut Sauce and cook for an additional two to three
Two portobello mushrooms
Two tablespoons Judy Fu's Potsticker Sauce
1/4 teaspoon Judy Fu's Hot Oil (optional)
Rinse and dry mushrooms. Separate stems from caps. Slice stems lengthwise about 3/8 inch wide (3 per stem). Slice caps into strips 3/4 to one inch wide.
Place all mushroom pieces in a large skillet over low heat for one to two minutes, then sprinkle potsticker and hot oil mix over the mushrooms. Continue to cook over low heat for another 10-15 minutes. A great side dish or appetizer. Serve immediately.
To grill or broil, place mushroom pieces in a shallow bowl and sprinkle the potsticker/hot oil sauce over all the pieces one to two minutes before placing on the grill or in the broiler. Any reserve marinade can be spooned over mushrooms while cooking.
On the grill - cook over medium heat, turning once or twice for about ten minutes. In the broiler - broil at 450 degrees for 4-5 minutes per side.top of page Cold Noodles with Peanut Sauce
Soba or thin Chinese egg noodles (fresh or dry) Judy Fu's Peanut Sauce, 1 cup (one half of a 19oz. jar per 1lb. uncooked noodles) Judy Fu's Hot Oil (optional, to taste. 1-2 tablespoons recommended)
Boil Chinese noodles until cooked to desired tenderness. Briefly cool by immersing in cool water. Drain thoroughly. Heat Judy Fu's Peanut Sauce. If desired, thin with Judy Fu's Hot Oil for a spicy noodle dish, or with a small amount of water, milk or cream to keep it on the mild side.
Toss noodles and peanut sauce in a large bowl. Then toss or garnish with any combination of the following:
Julienned carrots, julienned cucumbers (discard peel and center pulp), thinly sliced or chopped green onion, broccoli crowns, chopped peanuts, toasted sesame seeds.
A great meal, side dish or potluck platter. Enjoy!top of page Marinated Flank Steak
1 flank steak (1 1/2 to 2 lbs.)
Judy Fu's Potsticker/Jiao-zi Sauce (1/2 cup)
Judy Fu's Hot Oil (optional, start with 1 teaspoon per 1/2 cup)
Score steak slightly. Toss on some long cut green onions and toasted sesame seeds. Marinate in refrigerator for 2-6 hours. Broil or grill 10-20 minutes total, depending on thickness and desired doneness.
Potsticker Sauce to the rescue: If you forget to marinate, or you get too busy and overcook the flank steak (chicken, pork chops, etc.), put Judy Fu's Potsticker/Jiao-zi Sauce on the table. It makes a mouthwatering dipping sauce. If you choose, spice it up with Judy Fu's Hot Oil.top of page
From the Snappy Dragon Restaurant Kitchen:
Green Onion Pancakes
An appetizer, snack or side dish. Makes 4 pancakes
3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
4 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min. Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions. FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape. This creates the layers that give the pancakes their wonderfully flaky texture. (If planning ahead, the pancakes can now be wrapped in plastic and refrigerated for up to 24 hours. For the rest of us, it's on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
5. Serve with Judy Fu's Hot Oil and/or Judy Fu's Potsticker/Jiao-zi Sauce.top of page KENNY'S THAI PIZZA
What you need:
1 Boboli™ - thick or thin
1 jar Judy Fu's Peanut Sauce
1 pre-cooked full chicken breast
1 clove garlic, crushed
1 bunch thai basil, chopped
1 habanero pepper, sliced paper thin
16oz. mozzerella cheese, grated
1 large carrot, coursely chopped
1 red bell pepper, halved and sliced
1 yellow bell pepper, halved and sliced
1 bunch cilantro, cleaned/chopped
What to do:
In a metal bowl, take garlic, chopped cilantro and basil and carrot, mix well and add habanero to taste (remember, habanero is for heat, not flavor!).
Spread Judy Fu's Peanut Sauce on pizza crust
Spread mixed vegetables on crust
Slice chicken into strips and spread on crust
Place sliced red and yellow peppers over chicken and cover with cheese
Pre-heat oven to 425 degrees
Place crust on pizza pan or stone and bake approx. 20-25 minutes
Remove, garnish with basil and bean sprouts
Squeeze the juice of one lime over the whole pizza
Serve and enjoy!
From Kenny Wright A Ballard Market Favorite!top of page Pork Won Tons
(makes 3 to 4 dozen won tons)
1 lb. ground pork
1 tsp. minced ginger
1 tsp. minced garlic
1/2 tsp. sesame oil
1 green onion, finely chopped
1/2 tsp. salt
In a medium bowl, mix well all ingredients. Place a rounded teaspoon of filling on the corner of a won ton wrapper. Fold the corner over the filling, tucking the point under. Using egg batter, moisten the two side corners, fold them behind the filled corner and pinch them together to hold. Place finished won tons on a cookie sheet until filling is complete. If the won tons will be boiled, they then may be refrigerated (for up to eight hours) or frozen (on the cookie sheet until firm, then place in plastic freezer bags). For fried won tons, cook immediately. If desired, fried won tons can be cooked and cooled, then placed in the freezer in plastic bags.
Bring a kettle of water to boil, place won tons in kettle and reduce heat to simmer. Cook for about five minutes, eight minutes if frozen, or until pork filling is no longer pink.
Cook won tons in two inches of oil at 350- 375 degrees for two to three minutes, turning occasionally. Using a slotted spoon, remove from oil and drain on paper towels. Reheat frozen fried won tons on cookie sheet in oven to retain crispness.
Use Judy Fu's Potsticker Sauce, Peanut Sauce or Hot Oil individually, or any combination, as the dipping sauce for your won tons.top of page