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Browsing Tag: Chinese
Today’s recipe is based on Chef John’s recipe – which produces a tasty Hot and Sour Soup like you get in a Chinese restaurant. The Hot is from the addition of 1/2 tsp white pepper – and truly shouldn’t be substituted. The Sour comes from ChinKiang vinegar, a Chinese black vinegar with a unique flavor profile. Major players in this recipe are shiitake mushrooms cut into thin strips, cubed tofu, and thin strips of bamboo shoots. Ginger and green onion are key supporting flavors and red bell pepper, carrot, and egg provide body and character. This soup is easy to prepare – just be certain to prepare everything before putting a pot onto the burner. So let’s get prepped…
Today’s dish is one that many people enjoy when ordering take-out or delivery Chinese food. This simple fried rice, usually with diced Chinese BBQ pork, scrambled egg, and peas and carrots, just satisfies a hunger like many other comfort foods. And that is a good way to look at this dish – a satisfying comfort food that you can make at home faster than your nearest joint can deliver! Using leftover rice insures it fries nicely without turning into a ‘stuck to the bottom of the pan’ mess. With just a few ingredients alongside the leftover rice, this dish comes together almost on its own. Are you ready to give your belly something you both will enjoy? If so, read on! Save Print…
This dish comes from New York’s Momofuku Ssam Bar by way of Sam Sifton and the NY Times. I saw this dish in a recent email and thought ‘dang, that looks good!’ and upon reading more, I just knew I had to make it. Chefs David Chang and Tien Ho have created a deeply flavorful fusion of Korean, Chinese and Italian cuisine with this dish. Of course, I made a few minor adjustments in order to cook this dish for one. This dish follows closely on the tails of its distant cousin Italian recipe – Pasta Genovese – the slow cooked onion sauce with beef. Except for needing to cook the onions a lengthy time, the similarities stop there. The rest of this dish…
Tonight’s recipe is based on Claire Saffitz‘ recipe on the Bon Appetit website, which I found delicious. Like many stir fry dishes, this one is easy to prepare and full of flavor. Instead of serving it with rice I opted to make it with thin rice noodles (like the ones used for Phad Thai), a wonderful change-up. I also added oyster sauce to the dish to increase the umami aspect as a contrast to the spicy red pepper flakes and sour rice vinegar/rice wine combination. The sauce was a nice thickness – coating the chicken and green beans nicely and soaked into the rice noodles completely. Try this recipe and see for yourself, this simple dish has a lot going on! Save Print…
Tonight’s dinner is one of my favorites to order when out at my local Chinese restaurant. Sometimes rather than go out, I make this simple and tasty dish at home so I wanted to share it with you. In my opinion, this dish is diet-friendly. It has a moderate amount of beef for the protein, you can control the amount of starch through the portion of rice (or noodles) you pair with it and the rest is vegetables and sauce. So… easy to prepare, flavorful, and healthy – what’s not to like! With all that going for it, let’s get cooking! Save Print Beef with Broccoli Prep time: 30 mins Cook time: 10 mins Total time: 40…
Here is a recipe I found on RecipeTinEats. Nagi has a winner with this recipe and her versatile ‘Charlie‘ sauce is the best. Chow Mein is wonderful since it is easy and quick to prepare, loaded with vegetables, is easily adaptable with many different vegetable and meat combinations, and has plenty of flavor. In my version pictured, I added oyster mushrooms, red and green bell peppers, and white onion for even more vegetable flavors! Easy enough for a weeknight dinner, versatile enough for using up any leftover vegetables (or meats) you have, this recipe is a winner through and through. Give it a try! Save Print Chicken Chow Mein Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: …
One of the many ways I like green beans is spicy. Whether spicy pickled, sauteed with dijon mustard sauce, or Szechuan style, there is something special in spicy green beans. Today, I tried sous vide cooking some green beans in a Szechuan style spicy sauce. The flavors were intense and wonderful – and perfect as a side dish for the pan seared garam masala scallops. So if you ever needed a reason for a second sous vide immersion circulator or water bath, this is it. Vegetables need higher temperatures and longer times than delicate scallops, salmon, and ahi so you will not be able to cook them all together in one water bath. Yet the results are incredible, so make that investment in a second sous vide set…
Tonight’s dinner is my take on that ever popular Chinese restaurant appetizer and staple in different dishes – char siu pork. I decided to make it with a pork shoulder using sous vide. After marinating the pork shoulder overnight, using sous vide will create a moist and tender result after 8 hours in the water bath. To finish, I hot smoked the meat over apple wood to create the delicious, smoky crust that makes this dish special. This recipe yields more than 1 meal so be sure to check out the serving options – traditional appetizer of sliced char siu with mustard, ketchup, and sesame seeds; pulled as a different take on pulled pork sandwiches; or diced/julienned for use in fried rice or noodle dishes…
Here’s a favorite Chinese restaurant dish that can be either fabulous or frightful. I researched numerous recipes and crafted this one from many recipes. When I think of Mongolian Beef, I think of balanced flavors of sweet, salty, and spicy complimented by tender beef with crispy edges in the previously described sauce. I think this recipe succeeds for the most part since cutting down a recipe like this one has definite challenges. The biggest challenge I encountered is in creating the sauce. Typically, small amounts of sauce are difficult and small amounts of a light glaze are even more difficult. This recipe produces a bit more sauce than I prefer, but it is comparable to the style and amount of sauce you find on this dish…
Let’s start the week with everyone’s favorite Chinese soup – wonton soup. I am going to prepare this soup using my new Uno sous vide device from Creative Cuisine by Grant. This nifty device allows you to use an analog rice cooker or crock pot as the water bath while it controls the temperature for you. In talking with Bob Lamson of Creative Cuisine about sous vide cooking and how their device changes the paradigm, he challenged me to to use sous vide precision to prepare a soup. I was intrigued by the concept and of course, I accepted the challenge. So here we have a fairly simple dish that benefits from gentle cooking to meld the flavors of the broth, but needs an…