​roast the peppers over an open flame, turning often until the skin is blistered all over
place peppers in an airtight container to steam for 10-15mins
cut a T-shaped slit in the poblano peppers and remove the ribs and seeds
add 4tbs chili oil, 8 diced garlic cloves, and 1 diced onion to wok
heat wok to high and stir fry 1min
add 16oz ground turkey and stir fry for a few mins
add 8tbs oyster sauce, salt, and black pepper and stir fry until turkey is fully cooked
turn off heat and add green onions
remove skin from poblano peppers and place on baking tray
stuff peppers with turkey mixture and sprinkle cheese on top
bake at 375F for 10mins

Want to give your usual pesto a twist? Try this spicy cilantro lemon 🍋 pesto!

2 bunches cilantro
4oz toasted pine nuts
1tsp lemon juice
2tsp lemon zest
1tsp chili/ginger/garlic paste
1cup olive oil​

​Marinate 1lb chicken with
2tbs gochujang
2tsp sugar
1tsp ginger/chili/garlic paste
zest from 1 lemon
juice from 1 lemon
pinch of salt

to a cold wok, add
2tbs sesame oil
chicken
heat on medium
turn chicken often until cooked
serve with rice or quinoa

​Marinate 1 lb beef with
2 tbs sambal
1/4 cup corn starch
1 tsp baking soda
1 egg
1/8 tsp black pepper

For the sauce, combine
1/4 cup soy sauce
1/4 cup cold water
1/4 cup sugar

Heat wok on high, add 2tbs oil
Add 8 cloves chopped garlic
Add beef, sear on both sides
Add sauce, stir fry for a few minutes
Add green onions, stir fry for 30 sec

Marinate 2lb chicken pieces with
4tsp soy sauce
4tsp corn starch
1tsp baking soda
1/4tsp black pepper

For the sauce, mix
2tbs hoisin sauce
2tbs sambal
2tbs sugar
4tsp soy sauce
2 oranges' juice

Heat wok on high, add 3tbs oil
add 2tbs ginger/garlic/chili paste, stir fry 30 sec
add chicken, cook both sides until golden brown
add sauce, stir fry for a few mins
turn off heat, add green onions