HAND SANITIZER 2 OZ RECIPES

Steps:

• Make vinaigrette: In a bowl, combine peanut butter, soy sauce, chili oil, lime juice, honey and five-spice. Heat canola oil in a large cast-iron skillet on medium-high. Add pork and cook, breaking up into tiny pieces, 4 minutes. Then cook, without stirring, 3 minutes. Turn and cook, stirring often, until crispy and browned, 3 to 4 minutes more.
  Meanwhile, cook noodles per package directions. Drain, reserving 1/2 cup cooking liquid.
  Toss garlic, ginger and red chile in pan with pork and cook 2 minutes. Remove from heat. Whisk 1/4 cup reserved cooking liquid into bowl with vinaigrette, and toss in noodles to coat, adding more liquid as necessary. Then toss with tatsoi until beginning to wilt. Top with crispy pork and sprinkle with scallions and peanuts if desired.
  

Steps:

• Heat covered 7- to 8-quart saucepot salted water to boiling on high. To large bowl, add about 6 cups ice; fill with cold water. Add asparagus, haricots verts and peas to boiling water. Boil 5 to 7 minutes or until asparagus and haricots verts are tender. Drain well, then immediately add to ice water. Let stand until vegetables are cold, then drain well. In 10-inch skillet, heat 1 tablespoon oil on medium. Add onion and pinch salt. Cook 12 to 15 minutes or until tender and deep golden brown, stirring frequently. In small bowl, whisk together lemon juice, chives, sesame seeds, honey, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and remaining 3 tablespoons olive oil. To serve, toss vegetables with onions and vinaigrette.