Prep Time:
30 Minutes Cook Time: 30 Minutes Servings: 4 Ingredients: Sauce - 2 tablespoons of Shaoxing wine - 1 tablespoon of soy sauce - 1 teaspoon of sugar Stir fry - 3 tablespoons of vegetable oil - 1 pound of green beans (tough ends removed, dry after washed) - ½ pound of ground pork - 3 tablespoons of Sichuan pickled mustard greens - ½ teaspoon of sauce - 1 teaspoon whole Szechuan peppercorn - 3 dried chili peppers - 1 tablespoon minced garlic - 1 teaspoon minced ginger Cooking - Combine the sauce ingredients in a small bowl and mix well. Set aside. - Heat 2 tablespoons of vegetable oil in a large wok on medium high heat. - Add green beans and stir to coat the green beans well. Spread. - Flip every 15 seconds. Cook until the surface is browned (10-15 mins). - Put the green beans on a plate. - Add the remaining 1 teaspoon of Sichuan oil and peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save it for later. - Add the ground pork, Sichuan pickled mustard greens, and ¼ teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green means and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes. - Taste a green bean. If it’s not salty enough, add a pinch more of salt and stir well. Transfer to plate. - Serve on rice. 吃好喝好! Allergens: Soy
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Sticky rice is a classic dim sum dish. This recipe is cooked in a rice cooker, and can be a very easy and quick dinner / lunch! This sticky rice dish tastes just like the stuff in a dim sum restaurant ;)
Ingredients 2 cups Thai glutinous rice (see note below) ½ lb ground pork ¼ lb shrimp (about 15 medium-sized) 2 Chinese sausages 2-3 medium sized dried shiitake mushrooms (optional) 1 ¼ cups water Sauce: 3 tbsp oyster sauce 1 tbsp soy sauce (tamari for gluten-free) 2 tsp grated ginger 1 clove garlic, minced or grated ½ tsp cornstarch ½ tsp sesame oil ¼ tsp white pepper Soaking: - Place dried mushrooms in a bowl with hot water and let soak for at least 2 hours until softened. (See note below) - Run cold water through the rice in a strainer. Stir the rice with your hand to wash and rinse it well until the water is mostly running clear. - Soak the rice in a bowl of water for at least 2 hours. When ready to cook: - Combine all sauce ingredients and mix well. Set aside. - Drain the rice through a colander, discarding the water. - Remove mushrooms from soaking liquid and gently squeeze out some of the water. Cut mushrooms into slices or chunks. - Slice Chinese sausage into disks. - Heat a skillet over medium heat. Add Chinese sausage and ground pork and cook until pork is mostly cooked through. - Add mushrooms and sauce to the pan and stir. Heat through. - Add shrimp and cook until pink. - Transfer Chinese sausage mixture to the rice cooker pot and level out. - Add drained rice on top and level out. - Add 1 ¼ cups water to the rice cooker. - Cook until rice cooker pops / beeps. Rice should be completely cooked and slightly translucent. - Fluff rice with chopsticks, stirring well to mix the rice and filling ingredients. - Garnish with chopped green onions. 吃好喝好! If you go to a Chinese restaurant in NYC, you will 99% of the time find fried rice on the menu. I was able to find a recipe, and boy does it taste like the rice from the restaurant!
Prep Time: 30 Minutes Cook Time: 30 Minutes Servings: 4 Ingredients: - 2 Tbsp Oil - ¾ cup bacon, diced (substitute ham if you'd like) - ¾ cup white onion, diced - 2 cloves garlic minced - ¼ cup diced carrots (optional) - ¼ cup snap peas, sliced (or other seasonal vegetables) - 2 eggs (these will be scrambled) - 4 cups cooked rice of your choice - 1 ½ tablespoons soy sauce - 1 ¼ teaspoon chicken powder (optional) - 4 tablespoons oyster sauce (try vegetarian / vegan oyster sauce if allergic) - 2 green onions, chopped - White or black pepper Cooking: - Heat skillet or wok over high heat, then add 2 tablespoons oil - Add onion and vegetables. - When the onions are caramelized, take them out of the pan and put the on the side. - Add bacon and garlic to the pan, cook for about 2 minutes. - Add egg to the skillet and rice immediately after, directly into the wet egg. - Using the back of a spatula or spoon press the rice into the egg, fold and repeat until the rice is completely coated and heated through. - Add soy sauce and oyster sauce and stir to coat rice. - Cook, stirring, over high heat until rice is heated through, about 2 to 4 minutes (Make sure to mix the rice, otherwise it will burn). - Add in green onions and white pepper, cook for about another minute. 吃好喝好! Allergens: Soy Shellfish Egg Scallion Pancakes are one of the staples of take out food. This recipe is from my grandmother, who was born in Shanghai. These pancakes are very airy and flaky, a great snack or side dish to Chinese food.
Ingredients: - 2 Tbsp Canola Oil - 2 ½ cup flour - 1 cup water - Pinch of salt - Scallion Bunch (chopped, about pencil eraser size) - Canola Oil (for frying) Cooking: - Put the flour a large bowl. - Add a pinch of salt. - Add the 2 Tbsp of Canola Oil to the flour. Mix it in. - Add the 1 cup of water in slowly. - Knead into a dough. - On a plate, place a paper towel, and stick the chopped scallion onto the plate. Add a paper towel on top, and squeeze the moisture out of the scallion. - Roll the dough out into a large stick, about 1.5 inches in diameter. - Cut the dough into 8 even sized pieces. - Roll the dough into disks, about the size of your palm. - Add the scalions on top of the dough. - Fold the edges of the disk together like folding a dumpling, and roll it into a ball. - Take the ball and twist it into another stick like thing. - Roll that out into a disk, so you have a flat disk, again, about the size of your palm. - Add some oil to the pancake, and spread on top. - Let it sit for about 5 minutes. - After 5 mins, re-roll the pancakes, and turn them into a larger disk with a rolling pin, about the size of your face. - In small frying pan, heat enough oil to fill the edges. - Place your scallion pancake in the oil, and flip when you start to see the edges brown. - Put onto a plate when done and use cooking scissors / pizza cutter and cut in. 吃好喝好! Allergens: Gluten This is a great sauce to put on pasta! It ends up being very creamy, and is restaurant-like! Make sure to use cream, because adding milk and more butter makes it a little thicker, but more watery.
Ingredients - 3 Tbsp. extra-virgin olive oil - 1 medium sweet onion, chopped - 3 garlic cloves, minced - ¼ tsp red pepper flakes - 28 oz. can whole peeled tomatoes - ⅓ cup vodka (two shots) - 1 Tbsp. tomato paste - 1 Tbsp. balsamic vinegar - 1 tsp. kosher salt - ¼ cup fresh chopped basil - ½ cup heavy cream - 2 Tbsp. grated Parmesan cheese - Cooked Pasta - Fresh black pepper, to taste Cooking - In a large saute pan, heat olive oil over medium heat; add onions and garlic and cook until soft, about 3-4 minutes. - Add red pepper flakes and cook for 1 minute. - Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring - occasionally. - Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer - partially covered for 20 minutes until reduced by half, stirring occasionally. - In the meantime, cook pasta in salted water according to package directions. Drain and set aside. - Transfer tomato mixture to a food processor or blender, add basil, and purée until smooth (minimal clumps). Return sauce to the pan - and stir in half and half. You want creamy and slightly sweet consistency. Start with 1/2 cup of half and half, taste, - and add more if needed. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese and then the - cooked pasta. Toss to combine. - Serve immediately with additional sprinkle of cheese and basil, if desired. Enjoy! |
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