Recipes

Beef in Black Bean Stir-Fry

SORTED

Ingredients

rare beef slices (400g)
2 tbsp of soy sauce
long grain rice (300g)
1 clove of garlic
½ a red chilli
a thumb size piece of ginger
1 yellow pepper
1 small pak choi
2 spring onions
2 tbsp of black bean sauce
1 glug of groundnut or vegetable oil
1 glug of sesame oil
2 eggs, beaten
a handful of fresh coriander, chopped

Steps

slice the beef into strips and put in the bowl with the soy sauce.
put the rice into salted boiling water, stir and simmer according to the packet instructions.
peel the garlic and ginger then deseed the chilli and finely dice them all.
cut the pepper, pak choi and spring onion into thin strips.
fry the garlic, ginger and chilli in a hot wok with a glug of groundnut oil for a minute.
add the pepper and pak choi to the pan and cook for a few minutes.
put the beef slices, spring onion and black bean sauce into the wok and bring to a simmer.
transfer everything from the wok to a bowl, cover with tin foil to keep warm in a low oven.
drain the rice when cooked.
wipe the wok clean with kitchen roll and add a glug of the sesame oil to the pan.
pour the beaten egg into the wok when hot and move it around with a wooden spoon.
add the drained, hot rice to the wok once the egg has started to cook and coat in the sesame oil then sprinkle in the coriander.
spoon a heap of rice onto a plate with a portion of the beef stir fry.

Chilli Chicken

ReadySteadyEat

chicken

Ingredients

400g boneless chicken (thighs or breasts)
2 tbsp cornflour
salt to taste
1/2 tsp white pepper
2 tbsp soya sauce
1 egg
4 tbsp sesame oil
vegetable oil to deep fry
8-10 chopped garlic cloves
1 inch ginger chopped
5-6 green chillies sliced
2 medium onions cubed
2 medium capsicums
2 tbsp red chilli sauce
1 tsp vinegar
1 tsp sugar
1/2 cup chicken stock
2 spring onions sliced

Steps

Mix the chicken with the cornflour, white pepper, salt, soya sauce and a little bit of oil. Mix well
Heat the oil, once it's ready for frying add the chicken and deep fry until golden brown. Remove and set aside
Into a wok or deep frying pan on medium-high heat add sesame oil. Once it's hot add the chopped ginger and garlic
Add the green chillis and sauté a bit
Add the diced onions and diced bell peppers and sauté a bit
Add the soya sauce and the chilli sauce and sauté a bit
Add the fried chicken and season with salt and sugar and stir well
Add the stock (or water) and vinegar. Toss and stir for a few minutes
Mix the cornflour with a bit of water then add it to the wok to thicken the sauce. Lower the heat and stir well
Add the chopped green onions just before the end and stir a bit

Chilli Chicken (dry)

Harpal Singh

chicken

Ingredients

2 chicken breasts
2 onions sliced
2 green bell peppers sliced
2 spring onions
1 egg
4 tbsp chilli sauce
8-10 garlic cloves (finely chopped)
6 small green chillis (sliced)
4 tbsp cornflour
1 tsp salt
2 tbsp soy sauce
2 tbsp vinegar
3 tbsp oil (vegetable or olive)

Steps

cut the chicken breasts into bite-size morcels
mix with salt, egg, cornflour and chilli sauce
fry in vegetable oil until crisp (deep fry)
in a wok add garlic, oil, green chillis and sauté
add the fried chicken pieces, soy sauce, vinegar, onions, green peppers, salt and toss on high heat
add the green onions just before it's done and toss a bit

Chinese Steamed Buns (Mantou)

Seonkyoung Longest

bread

Ingredients

1/2 cup Warm milk
1/4 cup Warm water
2 Tbs. Vegetable oil
1 Tbs. Active dry yeast (3/4 tsp. more than 1 individual package dry yeast)
2 1/2 cups All purpose flour (use blenched flour if you want complete white buns)
1/4 cup White sugar
1 1/2 tsp. Baking powder
1 1/2 tsp. Salt

Steps

Combine warm milk, water, oil and yeast in a mixing bowl and whisk to let yeast dissolve. Let it sit for 5 to 10 minutes and let yeast to activate and grow.
Meanwhile add flour, sugar, baking powder and salt in a large mixing bowl and whisk to combine. Make a well middle of dry ingredients(flour mixture) and pour wet ingredients(milk mixture).
Slowly incorporate dry and wet ingredients together with a spatula. When enough flour has been incorporated into wet ingredients , begin to use hands to forms a dough.
When dough came together and there are no dry bits left in mixing bowl, take out dough from mixing bowl to a work surface; start kneading dough with both hands. Knead dough about 5 minutes until it’s elastic, really soft and very smooth.
Form dough as a bowl and put it back to mixing bowl; cover with a plastic wrap and let it rise for 1 hour or become its double of size at warm place.
Push middle of dough with your index finger and reshape dough; cover with a plastic wrap and let it rise another 45 to 50 minutes at warm place.
Roll out dough to ¼” thin on a work surface. Roll now-flat dough 2” wide long log. Sprinkle flour as needed, but keep it less as possible or if it’s not necessary don’t use it at all. Cut into 1” wide pieces, you will have 10 equal pieces of Mantou.
Place buns on paper cupcake cups. (you can also use parchment paper or coffee filter as well)
Arrange on a bamboo or steel steamer. (you might need 2 depending on the size of your steamer) Cover them with a clean damped kitchen towel. Let it rest for additional 30 minutes.
Meanwhile, fill a wok or steamer pot with water and bring it to boil over high heat. Place steamer with buns into wok or steamer pot; make sure water is not touching buns. Cover with a lid and steam for 12 to 15 minutes or until buns are fluffy and fully cooked.
Tilt lid tiny bit for a slow air circulation for 2 to 3 minutes before open lid. If you open lid right away, nice fluffy buns will sink down on you and you don't want that happen.
Serve hot, enjoy!

Double Cooked Fish

ChineseHealthyCook

seafood

Ingredients

2 fish filets
3 stalks chinese leeks
1 1/2 tbsp spicy bean paste
1 tsp fermented black bean
1 tsp sichuan peppercorns
1 tbsp cooking wine
1 inch ginger slices

Marinade
1 tsp salt
1 inch ginger
1-2 tbsp cornstarch
2 tbsp cooking wine

Steps

Slice the filets (at an angle) into 4-5 cm wide slices, then marinate the fish
In a bowl, add the fish, salt, ginger slices, cornstarch, cooking wine, mix everything and let it sit for 10 min
In a wide pot, add water and bring to boil, then add the fish slices (including the ginger) and let them cook for 3 min
Take out the fish, drain and place aside to stir fry
Add 3-4 tbsp of oil to a wok (or wide skillet) on medium heat. Next, add the peppercorns, fermented black bean, spicy bean paste, ginger slices and the white parts of the leeks and stir for a couple of minutes. Turn up the eat to high and add the fish slices and mix well with the other ingredients (stir for 2-3 minutes). Finally, add the green parts of the leeks and gently stir (so as not to break the fish) for another minute

Kimchi Mandu

Seonkyoung Longest

appetizer

Ingredients

1 Tbsp salt
5 oz bean sprouts
2 oz dried glass noodles (dangmyeon)
10 oz ground pork
1/8 tsp black pepper
1 Tbsp mirin (optional)
1 cup well-fermented kimchi, squeezed of juice and chopped
8 oz medium-firm tofu, mashed and squeezed of excess water with paper towel
5 green onions, chopped (approximately ½ cup)
2 to 3 garlic cloves, minced (approximately 1 Tbsp)
1 egg
2 Tbsp soy sauce
1 Tbsp gochugaru
1 Tbsp sesame oil
1 ½ tsp salt
1 tsp black pepper
1 package round dumpling wrappers

Steps

Bring water to boil in a large pot; add 1 tablespoon salt and bean sprouts. Blanch bean sprouts for 1 minute. Remove bean sprouts, rinse under cold water, and drain. Squeeze out excess water and roughly chop.
In the same boiling water, add glass noodles and cook to package instructions. Drain and roughly chop.
In a mixing bowl, combine bean sprouts, noodles and the rest of the filling ingredients. Mix well with a spatula.
Line a baking sheet with parchment paper or plastic wrap. Place one dumpling wrapper on your palm and wet edge slightly with water.
Place 1 - 1 ½ tablespoons of the filling in the middle, then fold, bringing opposite points toward each other and pressing edges together. Repeat with remaining wrappers until no filling is left.
Heat a skillet over medium-high heat. Add 1 tablespoon oil and arrange dumplings seam-side up. Pour in 3 tablespoons of water and cover. Steam for 5-7 minutes.
Meanwhile, make dipping sauce by mixing soy sauce, vinegar, and green onion.
Uncover and continue to cook until all of the moisture evaporates completely. Serve with dipping sauce. Enjoy!

Tofu Skin Salad

Fusion Food Blog

salad , vegeterian

Ingredients

100g dry tofu skin
3 garlic cloves
1 tbsp spring onion minced
0.5 tsp salt
0.5 tbsp light soy sauce
1 tsp brown vinegar
0.2 tbsp chili oil
1 pinch sugar
0.5-1 tsp sesame oil

Steps

Break the tofu skin into pieces (about 10 cm long), place in a bowl and pour enough cold water to cover all the tofu skins and leave for about 1 hour
Meanwhile, mash the garlic to a paste and chop the sping onions to fine mince
Drain the tofu skins, they should be soft and bendable. Cut them into smaller pieces at a 45 degree angle
In a medium pot, add water and 1/2 tsp of salt and bring to a boil. Once it starts boiling, add the tofu skins and leave for 10-20 sec (until they float to the surface)
Drain the tofu skins and place in a large bowl. Add the soy sauce, vinager, chili oil, garlic, spring onions, a pinch of sugar, and sesame oil. Mix well, let it sit for about 30 min

Categories

Receipe by

Keywords

Beef in Black Bean Stir-Fry

Ingredients

Steps

Chilli Chicken

Ingredients

Steps

Chilli Chicken (dry)

Ingredients

Steps

Chinese Steamed Buns (Mantou)

Ingredients

Steps

Double Cooked Fish

Ingredients

Steps

Kimchi Mandu

Ingredients

Steps

Tofu Skin Salad

Ingredients

Steps

Categories

Receipe by

Keywords