Category: Chinese

Crab Fried Rice

Created on 5/13/2024

Ingredients:

Instructions:

Step One: First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking

Step Two: Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice

Step Three: Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine

Step Four: Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout

Step Five: Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil

Hot and Sour Soup

Created on 1/10/2024

Ingredients:

  • 1 Tbsp. extra-virgin olive oil or vegetable oil
  • 6 garlic cloves, thinly sliced
  • 2 1” piece ginger, peeled, finely chopped
  • 2 Tbsp. dark miso
  • 1 Tbsp. soy sauce
  • 4 tsp. unseasoned rice vinegar or apple cider vinegar
  • ½ tsp. toasted sesame oil
  • 1 tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired
  • 2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced
  • 1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)
  • 1 large egg, lightly beaten, or 8 oz. silken tofu or 2.5 oz. yuba sheets
  • Kosher salt
  • Optional – squeeze of lime, udon noodles, cilantro, switch out water for chicken broth

Instructions:

Step One: Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes

Step Two: Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt

Step Three: Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired

Notes: For a hardier soup, serve over cooked udon noodles. If the soup is too bland, add a squeeze of lime and chopped cilantro

Char Sui Pork

Created on 1/8/2023

Ingredients:

  • 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses))
  • 1-2 cubes  red fermented tofu (add an additional 4 teaspoons of the sauce, mashed together – this is also known as red bean curd) (Substitute gochujang, find GF version)
  • 2 tablespoons hoisin sauce (check for wheat as a thickening agent to keep GF)
  • 2 tablespoons soy sauce (swap for GF soy sauce)
  • 2 cloves garlic (roughly chopped, approximately 1 ½ tablespoons)
  • 4 slices of ginger (roughly chopped, approximately 2-3 tablespoons)
  • 1 teaspoon  Chinese five spice powder (Substitute star anise, nutmeg and onion powder)
  • 2 tablespoons Chinese rice cooking wine (or dry sherry or mirin)
  • ½ teaspoon salt
  • 1 tablespoon Korean pepper flakes (optional, for additional color and a mild spiciness. It will also give it an earthier flavor)
  • 2-3 lbs pork shoulder (cut into long strips, 3 inch wide)

Instructions

Step One:

Cutting and Marinating the Meat

  • Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long
  • Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork
  • Marinate it in the fridge for 24 hours

Preparing the Glaze

  • Remove the meat from the marinade and let it sit for an hour at room temperature before cooking
  • Add all the marinade to a small pot including the chunks of garlic and ginger. Cooking the glaze with the ginger and garlic will make it more flavourful.
  • Add 2 tablespoons of honey into the marinade and mix well
  • Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
  • Set it aside for later, we will use this for glazing at the end

Grilling the Pork on the BBQ

  • Heat up BBQ to 325F (162C)
  • Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature
  • Once it hits an internal temperature of 145F (62C), we will use the glaze and glaze it 4-5 times, flipping the meat every minute to prevent burning
  • When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it
  • Once the meat has rested, cut it up and enjoy

`Chinese Sizziling Beef

Created on 10/3/2023

Ingredients:

  • 7 oz sirloin steaks
  • 2 tbsp vegetable oil
  • 1.5” piece ginger, peeled, julienned
  • 3 garlic cloves, roughly chopped
  • 3 spring onions (scallions), cut into batons
  • ¼ cup Chinese Shaoxing wine

Marinade:

  • 1 tbsp soy sauce
  • ½ tsp baking soda
  • 3 tsp cornstarch

Stir Fry Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp Chinese Shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • ¼ tsp ground black pepper

Instructions:

Step One: Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes

Step Two: In the meantime, combine the stir-fry sauce ingredients in a small bowl

Step Three: Place a cast iron pan onto high heat and allow to heat while you make the stir-fry

Step Four: Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly

Step Five: Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately

Notes: If you can’t find Shaoxing wine, substitute with Mirin

Chop Suey

Created on 9/27/2023

Ingredients:

  • 1 lb pork fillet or tenderloin
  • vegetable oil, for cooking
  • 2 eggs, lightly whisked
  • 1 brown onion, roughly sliced
  • 3 garlic cloves, finely chopped
  • ½ carrot, thinly sliced
  • ½ capsicum, cut into bite-size pieces
  • 7 oz green cabbage, roughly chopped
  • 3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
  • 3.5 oz bean shoots
  • 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
  • finely sliced spring onion (scallions)

Marinade

  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tsp cornstarch
  • 1 tsp soy sauce

Stir Fry Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese Shaoxing wine
  • ½ tbsp dark soy sauce
  • 1 tsp sugar
  • 1 chicken stock cube

Instructions:

Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes

Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine

Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks

Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char

Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms

Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately

Asian Bolognese

Created on 4/14/2023

Ingredients:

  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 14 oz beef mince
  • sea salt
  • 14 oz pork mince
  • 1 brown onion, finely diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato paste
  • 2 whole star anise
  • 14 oz cans whole peeled tomatoes
  • 1 tbsp shiro miso paste
  • 3 tbsp soy sauce
  • 2 beef stock cubes, crushed
  • 25g (1 oz) unsalted butter
  • 500g (1 lb) dried tagliatelle
  • 2 tbsp finely chopped Italian flat leaf parsley
  • finely grated parmesan cheese, to serve

Instructions:

Step One: Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.

Step Two: Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.

Step Three: Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.

Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.

Step Five: In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.

Chicken Teriyaki Skewers

Created on 12/23/2022

Ingredients:

  • 1.5 lbs chicken thighs, skin on, boneless
  • 1 large leek
  • Bamboo skewers
  • Green onion to garnish
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup Japanese soy sauce
  • ¼ cup brown sugar

Instructions

Step One: For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.

Step Two: Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.

Step Three: Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve.

Beef and Broccoli

Created on 12/14/2018

Ingredients:

  • 2 lbs flank steak, sliced very thin
  • 4 cups broccoli, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup hot water
  • 5 tablespoons low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 teaspoons cornstarch
  • 3 tablespoons sesame oil

Instructions

Step one:

In a bowl combine together pressed garlic, hot water, soy sauce, brown sugar, cornstarch and sesame oil. Whisk to combine and set aside.

Step two:

On medium heat, preheat a skillet with 1 tbsp of olive oil. Add sliced broccoli, cook, until it softens. Remove from the skillet and set aside.

Step three:

Slice beef into long, thin strips. Add 1 tbsp of olive oil to the same skillet where you cooked the broccoli. Add beef until it gets golden brown.

Step four:

Pour sauce over the beef, and bring the sauce to a light simmer.

Step five:

Add broccoli back to the skillet. Stir to combine everything together, and cook it for about 3 minutes.

Step six:

Serve beef & broccoli while it’s still hot. It pairs well with rice.

Notes: This teriyaki sauce can be used for this recipe if you have it in your fridge. Serve with white or fried rice.

Teriyaki Sace

Created on 7/04/2020

Ingredients:

  • 1 cup water
  • 5 tablespoons packed light brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1-2 tablespoons honey
  • 1 large clove of garlic, minced
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

Step one:

Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.

Step two:

In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.

Step three:

Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.

Notes: To make this a spicy teriyaki, add some sriracha or red pepper flakes to the saucepan. This sauce will stay good in your fridge for 3 weeks.

Rice Noodles

Ingredients:

  • 1 cup rice flour
  • 1/3 cup tapioca starch
  • Pinch of salt
  • 1 1/3 cup water
  • Oil for brushing

Instructions

Step one:

Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.

Step two:

Gradually pour in the water and whisk continuously until the mixture turns into a thin batter.

Step three:

Fill a wok with water. Prepare a steamer basket on top. Turn the heat to medium-high.

Step four:

Using sesame oil, oil the bottom of a small nonstick pan. Pour the batter mixture on top and place in the steamer basket.

Step five:

Allow the mixture to steam for five minutes. Now place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.

Step six:

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.