Tag Archives: chinese

Mapo Tofu

Standard

This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

Sauce
2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.

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Cauliflower “fried rice”

Standard

a low carb alternative to fried rice. you’ll never miss the rice
1 head cauliflower cut into florets
3 slices uncured bacon diced
1 small onion diced
1 Tbsp grated ginger
1/2 lb sliced mushrooms
2 eggs2 scallions thinly sliced
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sesame oil

in a food processor pulse the cauliflower until its the size of rice kernels,set aside
in a small bowl beat the eggs
heat a wok until hot. add the bacon and cook until crisp. using a slotted spoon remove the cooked bacon and set aside
add the beaten eggs to the hot grease and cook until firm like a well done omelette. remove from the wok and chop
add the ginger to the hot bacon grease and cook 30 seconds
add the onion and stir fry 3 minutes
add the mushrooms and stir fry 4 more minutes
add the cauliflower,scallions and bacon.
stir fry 5 minutes
add the soy sauce and oyster sauce. stir fry one minute
return the chopped omelette to the wok and mix well.
sprinkle the sesame oil over all and mix

serves 3-4

Twice cooked pork

Standard

this recipe calls for a couple of asian ingredients from an asian grocery

1 1/2 lbs pork belly
1 Tbsp fermented black beans,rinsed and lightly smashed with the side of a spoon
1 Tbsp minced ginger
2 leeks thinly sliced
1 Tbsp vegetable oil

sauce
1 1/2 Tbsp soy sauce
1 1/2 Tbsp chinese rice wine or dry sherry
1 Tbsp gochujang (korean chili past,sambal oelek may work as a substitute,I never tried it)
1 tsp sesame oil
1 tsp sugar

place in pork belly in a pot of salted water. bring to a bil and simmer 40 minutes,skimming any foam that forms
drain and let cool,pat dry with paper towels and slice into 1/4 inch slices

while the pork is cooking mix the sauce ingredients together in a small bowl and set aside

heat the oil in a wok until hot. working in 2 batches stir fry the pork slices until golden brown. remove all but 1 tbsp oil from the wok between batches. place each batch on a plate lined with paper towels to drain

reheat the wok add teh ginger,black beans and leeks, stir fry 2 minutes until the leeks are soft. stir in the pork. add the sauce and stir to mix well

serves 2

Roast pork chow fun

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chow fun is a cantonese noodle dish. bery good and filling
ive included the recipe for the roast pork (char siu)

14 oz wide dried rice noodles
1 1/2 lbs roast pork thinly sliced (see below)
2 baby bok choi chopped
1/4 lb fresh shitake mushrooms,stems removed and sliced
2 tsp minced garlic
2 tsp minced fresh ginger
2 tbsp fermented black beans (available at a chinese market,sometimes called salted black beans)

seasoning sauce
3 Tbsp chinese rice wine or dry sherry
2 Tbsp oyster sauce
2 tsp sesame oil
1 tsp sugar

while the pork is cooking (recipe below)soak the dried noodles according to the package directions
mix the seasoning sauce ingredients and set aside
heat 1 Tbsp oil in a wok until very hot. add teh garlic and ginger and stir fry 30 seconds. add the bok choi ,fermented beans and shitake mushrooms. stir fry 4 minutes. remove and set aside
heat 2 Tbsp oil in the wok until hot. add the noodles and seasoning sauce. stir fry 4 minutes. return the vegtables to the pan as well as the roast pork. saute 2 more minutes
serves 4

Roast pork recipe
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

chinese roast pork (char siu)

Standard

this can be served as a main course or used as an ingredient in another dish
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

Shrimp fried rice

Standard

3 cups cooked rice,completely cooled and fluffed

2 eggs beaten
2 scallions chopped
8 oz cooked bay shrimp
2 Tbsp soy sauce
1 Tbsp shaoxing rice wine (available at an oriental markeT)
1 Tbsp minced ginger
1 tsp sesame oil
2 Tbsp oil

heat the oil in a wok until very hot
add the ginger and cook 30 seconds
add the egg and cook until firm and broken up stirring continuously
add the rice and the scallions. stir fry 3 minutes
pour in the soy sauce,shrimp and wine
stir fry 2 minutes more
add the sesame oil and sir well

serves 4

 

Stir Fried Squid

Standard

you could also use shrimp or scallops in this dish instead of the squid

 

1 lb cleaned squid tubes
2 Tbsp fermented black beans (available at an oriental market)
1 small onion diced
1 small green pepper cut into cubes
4 slices ginger
1 scallion chopped
2 dried hot peppers (thai or cayenne) chopped
1 Tbsp shaoxing rice wine (available at an oriental market)
1 tsp sesame oil

bring a pot of water to a boil.
while the water is boiling cut the squid tubes open and fold flat
using a paring knife score in a cross hatch pattern
cut into 2″ pieces
add the squid to the boiling water and cook 2 minutes. drain and rinse under cold water to stop the cooking

heat 2 Tbsp oil in a wok until very hot
add the ginger slices,cook 30 seconds
add the onion,scallion,hot peppers and green pepper, stir fry 2 minutes
add the squid and the rice wine. stir fry 2 more minutes
add the sesame oil and cook 1 minute more
serves 4 with rice