Award Winning Chinese Food

[zombola]

http://i.imgur.com/WSS9wNj.jpg


Ham Fried Rice
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Yield: 4-6 servings



This delicious ham fried rice is flavored with oyster sauce, sesame seed oil and hoisin sauce. This is a great way to use up leftover rice.


Ingredients


3 tablespoons oyster sauce
1 tablespoon sesame seed oil
2 teaspoons hoisin sauce
2 tablespoons peanut oil
1 cup yellow onion, small dice
2 medium carrots, diced
3/4 cup diced ham (I used a small portion of a ham steak)
3 cloves fresh garlic, minced
1/2 cup frozen green peas
2 eggs, lightly beaten
4 cups cold, cooked brown jasmine rice (white rice is also fine) Please see "Notes" below.

Instructions


In a small bowl, mix together the oyster sauce, sesame seed oil, and hoisin sauce. Set aside.
Break up cold rice with a spoon, spatula, or your clean hands. Set rice aside.
Heat a wok pan to hot over high heat. Carefully add the peanut oil and tilt wok so that the oil covers the interior sides and bottom of the wok.
Add the onions, carrots and ham. Quickly stir fry for 2 minutes. Lower heat a little if necessary. Add the garlic and continue to stir fry for an additional minute. Add the frozen peas and stir to distribute evenly.
Pour the beaten eggs over the vegetable and ham mixture. Stir fry ingredients just until eggs are set. Add the rice and continue to stir fry until rice is heated through.
Pour the sauce mixture over the rice mixture. Stir fry until the sauce mixture is evenly distributed and rice is hot.
Serve immediately. Some guests may want to add additional sauces or oils. Suggested: soy sauce, oyster sauce, or sesame seed oil. Additional hoisin sauce may not work well because it is sweet.

Notes
Freshly cooked rice does not hold up well when using for fried rice. For the best outcome, the rice should be prepared a day in advance and refrigerated. Just prior to using for fried rice, remove from refrigerator and break up rice clumps with a spoon, spatula, or your clean hands.
Substitutions. The ham can be replaced with chicken or shrimp.



Recipe by Terri @ that's some good cookin'

[zombola]

Chinese Dumplings with Pork and Cabbage



http://i.imgur.com/evzIQVF.jpg


YieldMakes about 4 dozen
Ingredients



Dumpling filling:

1 pound well-ground, fatty pork
1 pound Napa cabbage
1 tablespoon fresh grated ginger
2 tablespoons water
2 scallions
4 tablespoons soy sauce
1 tablespoon Chinese cooking wine or sherry
2 teaspoons sesame oil
1 teaspoon fine salt




Pinch of white pepper




1 package frozen dumpling wrappers*, OR Dumpling wrappers:
2 1/2 cups all-purpose flour
1 1/4 tsp. salt




1 cup cold water




small bowl of water


Dipping sauce:

3 tablespoons soy sauce
1 teaspoon Chinese black vinegar
1 teaspoon sesame oil
a pinch of white pepper




Chinese hot pepper sauce (optional)






Available at specialty Asian markets








Preparation



To make the pork filling:

If the pork is not finely ground, mince well with a knife. Place the pork in a large bowl and cover.
Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice.
Meanwhile, place grated ginger in a small bowl; cover with water and let steep for a few minutes.
Slice scallions lengthwise, then thinly slice. You should have a good mixture of white, light green, and dark green pieces. Add to the bowl with the pork.
Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer.
Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.


To make the wrappers:

Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.
Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.


To wrap the dumplings:

Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape.
While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is to much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.


To cook:

To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
Serve hot.


For Dipping Sauce:

Mix the ingredients for the sauce in a small bowl and serve on the side.

[zombola]

Chun Pei Ngau Yuk.
Orange Beef (Low Carb & Gluten-Free)



http://1.bp.blogspot.com/-NIRpTX2F7eE/Vow75f1gR8I/AAAAAAAAFpc/SEPCuRiDr_M/s400/BiFkD83.jpg

Ingredients
Serves 4

¾ lb / 340 gr flank steak, cut across the grain into thin strips
1 teaspoon freshly grated ginger
2 garlic cloves, minced
2 scallions, cut on the diagonal into 1-inch pieces
2 medium celery ribs, stringed and cut on the diagonal into 1-inch pieces
3 chili peppers, chopped (adjust according to taste)
Peel of 1 orange, white pith removed and cut into thin strips
3 tablespoons olive oil, divided

Marinade

½ teaspoon fine grain sea salt
1 egg white
2 teaspoons arrowroot powder*
*arrowroot powder acts like cornstarchSauce


Arrowroot from Bob's Red Mill
All natural starch/flour
Use to thicken soups, sauces and puddings



2 tablespoons water
2 tablespoons wheat-free soy sauce (or coconut aminos)
1 tablespoon rice vinegar
3 teaspoons ketchup
1 ½ teaspoons raw organic honey (or raw coconut palm sugar)
Juice of 1 orange

Directions

In a small bowl combine all marinade ingredients. Add marinade and beef strips to a Ziploc bag (or a shallow dish), shake well and refrigerate.
In the meantime, in a bowl combine all sauce ingredients. Set aside.
Heat a wok (or a large skillet) over medium-high heat. Add two tablespoons of olive oil, when it sizzles add beef and stir-fry until it changes color and it’s nearly cooked. Transfer to a plate and set aside.
Add the celery strips, stir-fry for 1 minute and transfer to a plate.
Heat 1 tablespoon of olive oil, add chili peppers and orange peel and saute’ briefly until the chiles darken, then add garlic and ginger and saute’ for 1 further minute until everything is fragrant.
Finally stir in scallions and celery strips.
Push the vegetables up the side of the wok, add sauce in the middle and cook for 1 minute.
Add beef and stir-fry until heated through.
Serve hot!

Nutrition facts

One serving yields 280 calories, 19 grams of fat, 8 grams of carbs and 20 grams of protein.

個飽
Gè bǎo bon appetit Buen provecho

[zombola]

Honey Sriracha Chicken

https://lh5.googleusercontent.com/-CbjOJAJIC1g/Ux1e1eKOqeI/AAAAAAAEb28/rk_p_lmTNSo/s800/honey-sriracha-chicken-25.jpg

Ingredients:

1 lb raw boneless chicken thigh meat, cut into bite-sized cubes
1/2 cup honey
6 tsp sriracha
1 tsp garlic powder
1 cup water + 2 tbsp cornstarch
2 tbsp low sodium soy sauce
1 tsp onion powder
1 cup cornstarch for coating
1 whisked extra large egg, for coating
vegetable oil for frying
3 tbsp chopped fresh scallions (optional, for garnish)
1/4 cup chopped unsalted roasted peanuts (optional, for crunch)
2 cups cooked rice (for serving)

Directions:

1. Pour oil into frying pan at least 1 inch deep and heat to medium heat. In a small bowl, whisk egg. In a separate small bowl, pour 1 cup cornstarch. Coat chicken cube first in egg mix, then coat in cornstarch and then put into heated frying pan.
Fry for a few minutes until chicken is a golden brown. You can do a few pieces at a time, in small batches until all the chicken is used up. Place already fried chicken aside on plate lined with paper towel.
2. In a small saucepan, add the honey, sriracha, garlic powder, soy sauce and onion powder. Turn saucepan to low heat. Completely dissolve cornstarch into water in a small bowl and add to sauce. Bring to a low boil and cook until sauce becomes thick.
3. Set aside about 1/3 of the sauce. Leave remaining 2/3 in saucepan and add in fried chicken pieces and coat with sauce. (If your sauce pan is too small, you can also move the sauce and chicken to a bigger pan to finish cooking. If desired, add chopped peanuts. Serve chicken over rice. Pour the remaining sauce on top the chicken before serving. Garnish with chopped scallions.

[zombola]

Take Out Style Chinese Spare Ribs (Take 2) Prep Time: 6 hours
Cook Time: 1 hour, 30 minutes
Total Time: 7 hours, 30 minutes



Ingredients
5 cloves freshly minced garlic
1 tablespoon minced sweet pineapple
1 star anise – ground in a mortar and pestle
1 tablespoon salt
5 tablespoons sugar
2 tablespoons honey
2 tablespoons peanut oil
2 tablespoons hoisin sauce
1 teaspoon ground bean sauce
2 tablespoons tomato puree, or 1 tablespoon tomato paste mixed with 1 tablespoon water
5 tablespoons ketchup
½ tablespoon 5 spice powder
2 tablespoons fresh squeezed juice from a tangerine or orange
1 teaspoon fresh ground pepper
½ tablespoon paprika
2-3 racks baby back ribs\



http://thewoksoflife.com/wp-content/uploads/2014/03/DSC_0117.jpg


Stir together all the ingredients from the garlic to the paprika to make the BBQ sauce. In a zip-loc bag, add the ribs and half the sauce. Either marinate them overnight, or for 4-6 hours with a little extra sauce. Store the leftover sauce for later use.
Preheat your oven to 325 degrees. Prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan so there is about a half inch of water. Place a roasting rack on top of the pan and place your spare ribs on the rack (rib side up) and place in your preheated oven.
Roast for 30 minutes. Flip the racks over and roast for another 45-60 minutes. Add water to the roasting pan as the water dries up during the roasting process. If you like, you can finish them with a couple minutes under the broiler.

[zombola]

Shrimp Chow Mein


Easy Chinese style kung pao shrimp fried noodles—shrimp chow mein. Sichuan style shrimp chow mein.


http://www.chinasichuanfood.com/wp-content/uploads/2014/03/shrimp-chow-mien-Fried-noodles-with-shrimp-2th.jpg

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Yield: making 2 bowls
Serve: 2


slightly sweet yet spicy kung pao shrimp chow mein.

Ingredients


200g fresh egg noodles or dried egg noodles (around 1/2 pound)
2 cups of fresh shrimp or 1 cup of frozen prawn
2 tablespoons peanuts oil
1 green pepper sliced
3 gloves garlic, minced
1 inch root ginger sliced
1 scallion sliced
1 tablespoon roasted peanuts
3~5 dried chili peppers
2 dashes black pepper powder
1 tablespoon chopped spring onions Stir-fry sauce

1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons black vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water

Instructions


Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.
Prepare a small bowl; add all the ingredients for stir-fry sauce. Set aside.
Heat up 1 tablespoon of cooking oil in pan; add the shrimp in when you can see the waves on the surface. Do a few quick fry and move the shrimp out.
Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir-fry around 1/2 minute until aroma and then add dried chili pepper to continue cooking for 3 minutes.
Add green peppers slice to cook until soft. Return shrimps in and pour in the stir-fry sauce. Mix well.
Add roasted peanuts in. Mix well and set aside.
Cook the egg noodles in boiling water around 5 minutes. Then transfer out and drain.
Heat up 1 tablespoon cooking oil in wok. Add cooked egg noodles as well as the cooked kung pao shrimp in. Add 2 dashes of black pepper powder, mix well.
Garnish some chopped onions and serve hot!

[zombola]

Beijing Beef


http://lecremedelacrumb.com/wp-content/uploads/2014/03/beijing-beef-3.jpg

Prep time
30 mins

Cook time
30 mins

Total time
1 hour



Tender crispy beef tossed with bell peppers and onions in a sweet and tangy sauce! On the table in 30 minutes!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian
Serves: 4



Ingredients



1 lb beef/flank steak, thinly sliced
2 eggs, whisked
½ cup corn starch
½ each red and green bell pepper, chopped
½ white or yellow onion, chopped



marinade



1 egg, whisked
¼ teaspoon salt + ½ teaspoon pepper
2 tablespoons water
1 tablespoon cornstarch



sauce



4 tablespoons sugar
4 tablespoons water
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crushed red pepper
¼ teaspoon garlic salt
1 teaspoon soy sauce
corn starch slurry: 1 tablespoon cold water + 2 tablespoons corn starch




Instructions



In a bowl whisk together all marinade ingredients. Add beef and marinade to a large zip lock bag, seal and chill at least 30 minutes (or overnight). Remove beef from zip lock bag and discard marinade. Place 2 whisked eggs in one bowl, and ½ cup corn starch in a second bowl. Dip the beef strips into the whisked eggs, then into the corn starch, tossing to coat well.
Heat a large pan or non stick skillet with about 2 tablespoons oil over medium heat. Discard marinade. Place ½ cup corn starch in a bowl and toss beef strips in the corn starch to coat. Add coated beef strips to preheated pan. Cook beef 5 minutes, stirring throughout. Add bell peppers and onions and cook an additional 3-5 minutes until beef is cooked through and crispy.
In a large sauce pan combine all sauce ingredients except for cornstarch slurry. Heat over medium heat and bring to a boil. Whisk together corn starch and water and add to boiling sauce. Stir until thickened (1-2 mins). Reduce heat. When beef is cooked through, add sauce to beef pan. Stir to coat begins and beef. Serve with rice or noodles if desired.

[zombola]

Beef Broccoli
http://i.imgur.com/EygIdZU.jpg
The broccoli is briefly cooked in boiling water to achieve a perfect tender-crisp texture

Rest assured, this Classic BEEF with Broccoli recipe will have you grabbing your chopsticks and digging in!

recipe adapted from Simply Recipes





Ingredients:



¾ lb. sirloin steak, sliced thinly across the grain
3 to 4 cups broccoli florets
2 tbsp canola oil
2 cloves garlic, finely minced
1 tsp ginger, finely minced
1 tsp corn starch, dissolved into 1 tbsp water


For the Marinade:



1 tbsp soy sauce
dash of sesame oil
1 tsp Chinese rice wine (or dry sherry)
½ tsp corn starch
⅛ tsp fresh cracked pepper



For the Sauce:





2 tbsp oyster sauce
1 tsp Chinese rice wine (or dry sherry)
1 tbsp soy sauce
1 tsp sriracha sauce
¼ cup beef broth




Instructions:




In a medium size bowl whisk together the ingredients for the marinade. Add the steak and stir to coat. Let sit for 15 minutes.
Bring a large pot of water to a boil, add broccoli and cook for 2-3 minutes. Strain water and set aside.
Meanwhile whisk together the ingredients for the sauce, set aside.
Heat a wok over medium-high heat and add 1 tbsp of oil. In small batches cook the steak strips in the hot wok, about 30 seconds per side (they should be thin and cook through quickly). Remove cooked steak from wok to a warm plate. Use remaining oil if necessary to cook the remaining beef. On the last batch of beef, after you've flipped the steak strips over, add the garlic and ginger and stir until fragrant.
Return all the steak to the wok, turn heat down to medium. Pour in the sauce mixture and stir until it starts to bubble slightly. Pour the dissolved cornstarch into the steak strips. Let simmer until sauce thickens. Toss in the broccoli, stir to coat.
Serve over hot rice and garnish with sesame seeds and sliced green onions if desired. Enjoy!





Notes from Shawn:

To easily slice thin steak strips try freezing your steak for about 20 minutes before slicing