Try This Delicious Chinese Stir Fry Chicken Dish
This recipe is one healthy Chinese-style stir-fry technique with some heat because of the ‘chili oil’ ingredient, which comes from red chili peppers. Make sure that you’ll put in just a bit, and perform a test of taste making sure that you’re not making the recipe too spicy or hot especially for the others, since some people have sensitive tasting buds.
You would need ‘bok choy’ for this recipe, it’s a green leafy vegetable commonly used in Chinese cuisine. It’s also commonly referred to as Chinese cabbage. ‘Bok choy’ has high levels of vitamins C, vitamins A and calcium. It tastes pretty good too. You may find these green leafy Chinese vegetables in supermarkets’ veggie section.
In order to create this recipe you will need the following: 1 lb of Chinese cabbage (bok choy) or about seven stalks, some veggie oil, some ‘chili oil’, about 4 chicken breasts filets sliced into halves then cut each to about 1 inch per piece, 1 pack of broccoli (frozen broccoli found in veggie section) stir-fry the meal first then put in some noodles (chow mein).
Arrange the chinese cabbage (bok choy) by sorting them out by their leaves generating from its stems. Then cut leaves approximately about 2 inches per piece then cut stems to about 1/4 inch per slice. Then set them aside.
Using a skillet (large in size) heat it up with approximately 2 tsps of veggie oil & about 1 tsps or less of ‘chili oil’ while the food is being cooked at medium heat until it starts to get hot. Throw in your cubed pieces of chicken then cook, stirring, for about 5 or seven minutes, and then you’ll see that the chicken slowly starts to lose its pink color.
Blend in your Chinese cabbage (bok choy) leaves then cook, while regularly stirring, for approximately 3 or four minutes, just when you see that each leaves slowly starts to wilt. Sprinkle some noodles (chow mein) and immediately serve the dish. Serve 4 persons.
An extra free recipe: ‘ Turkey ‘ Cutlets & Zucchini Stir-Fry
In order to create this kind of dish you will be needing: vinegar (tarragon), dried leaves of basil, 2 pieces of cloved garlic (minced), 1 lbs cutlets of turkey or perhaps fresh breast turkey slices, veggie oil, four cups zucchini that are sliced then some fresh pieces of mushroom – also sliced.
Use a bowl (small), mix 2 tbsps of vinegar (tarragon), 1 tsp of dried leaves of basil, with 2 minced cloves of garlic combined well. Then brush in this combination to all the sides of your turkey. Use a skillet (large) start to heat some 2 tbsps of veggie oil into medium heat.
Then add the cutlets of turkey into it then cook them for about two minutes per side or when turkey starts to lose its color. Remove meat from your skillet then place them on some serving plate. Cover it so to keep its warmth intact.
Heat your skillet using about 1 tbsp of veggie oil when it’s hot. Then mix in some four cups of zucchini that were sliced & about 1.5 cups of freshly sliced mushrooms. Then cook them while stirring regularly, till your zucchinis are done with some tender and crisp look. Then add some pepper and some salt to suit your taste.
Arrange the vegetables onto the plate together with your turkey. Serves 4 persons
Chinese Noodles in Peanut-Sesame Sauce Recipe
Ingredients:
2 tbsps of sesame oil (dark)
1 lb of Noodles (can be any pasta but preferably Chinese-style)
For the Dressing:
1/2 c of water (hot)
2-3 tbsps of pepper oil (hot)
2 tsps of ginger (fresh); chopped finely
1/4 c of honey
1/2 c of sesame oil (dark)
4 tsps of vinegar (rice wine variety)
2 tbsps of dry wine
6 tbsps of tahini paste
6 tbsps of soya sauce (dark)
6 tbsps of soya sauce (light)
1/4 c of water
6 tbsps of peanut butter
To make pepper oil (hot):
1 c of oil
1/4 c of flakes of red pepper
For the Garnish:
2 scallions; minced
1/2 c of peanuts; roasted, chopped
1/2 of a cucumber; seeded, peeled and sliced
1 carrot; peeled
Instructions:
Bring water to boil in a big pot. Put in the noodles. Allow to cook for a few minutes but make sure that noodles do not turn up limp or pasty. Use a sieve to drain noodles then rinse using water.
Toss with sesame oil (dark) to keep pasta strips from sticking to each other. To prepare the dressing, put all the ingredients together except for the heated water. Blend the mixture until you get a smooth consistency. Add heated water if dressing is too pasty.
Make shavings from the carrot for the garnish. Put these in cool water so the shavings will curl. Pour sauce over noodles then toss. Best served cold.
>> Chinese Noodles in Peanut-Sesame Sauce Recipe
Pork and Bamboo Shoots Recipe
Ingredients:
4 ozs of bamboo sprigs (shoots)
1 L of water
1 tsp of ginger; ground
1 tsp of brown sugar
1 Tbsp of dry wine
1/4 c of soya sauce
2 lbs of pork (lean)
Instructions:
Slice pork meat into cubes. Marinate these in a mixture of dry wine, sugar, ginger and soya sauce. Mix water then this mixture in a pan.
Then, bring to a boil. Allow to simmer. This should be done in about an hour.
Shred the bamboo sprigs and add these to simmering mixture. Allow to simmer again for around 10minutes. A bit of cornstarch can thicken the sauce if desired.
>> Pork and Bamboo Shoots
Chinese Egg Rolls Recipe
Ingredients:
3 c of oil
10 sheets of dough skins
1 egg; beaten
1/4 tsp of sesame oil
1/2 tsp lite soy sauce
ground pepper
1 tsp of sugar
1 tsp of salt
1/3 c of young bamboo culms
10 pcs water chestnuts
1/2 lb of pork/ 1/2 lb of chicken liver;cooked
1/2 pound of shrimp; cooked
2 celery stalks
1 lb of Chinese cabbage
Instructions:
Boil the celery and cabbage until both are tender. Remove excessive water and shred. Drain some more.
Leach the shrimp then cook the pork by baking or frying. Chop both ingredients into tiny pieces. Shred the bamboo culms and water chestnuts.
Then, combine all the ingredients together except the egg. The egg is to be used for sealing the dough skins. Beat the egg.
For cooking part, prepare the oil. Heat it in a wok up to around 375deg. Put in the egg rolls. And when these turn a shade of gold, remove them from the oil then drain.
Note: You can partially cook these and store them in the fridge. Use the same frying technique for the second cooking. This will ensure that egg roll insides will retain their moisture & the outer covering will still crispy.
>> Chinese Egg Rolls Recipe
Vegetable Fried Rice Recipe
Ingredients:
4 c of rice; cooked and cooled
1/2 c of peas
1 bell pepper (red); cubed
1 small carrot
2 beaten eggs
6 tbsps of peanut oil
1/2 tsp of salt
3 tbsps of wine (rice)
1/4 c of light soya sauce
Instructions:
Put together the salt, soy sauce plus rice wine. Mix then set this aside. Prepare wok in medium temperature.
Next, pour 2 Tbsps peanut oil when skillet is hot. Cook eggs ’til firm. Make sure these are still moist. Place eggs in bowl. Break cooked egg to small pcs. Set this aside.
Boil a qt of tap water. Put carrots in. This should be done in about a minute. Then drain.
Prepare a skillet in medium high heat. Add in remaining peanut oil. Stir fry garlic. Toss in celery, carrots, peas plus the bell peppers.
Then, put rice in after stir frying these for a minute. Then, stir fry again when rice is in. Put sauce then cook for 5min. Be sure to stir continuously.
>> Vegetable Fried Rice Recipe
Pork With Broccoli in Oyster Sauce Recipe
Ingredients:
1/4 c of water
1/8 tsp of salt
1 garlic clove; chopped finely
1/4 c of vegetable oil
2 small ginger slices; sliced into strips or shredded
2 lbs of broccoli (fresh); sliced
1 lb of pork (lean); sliced
1/2 c of stock (chicken)
1 Tbsp of cornstarch
1/4 c of oyster sauce
1 tsp of sugar
Instructions:
Combine the sugar, cornstarch, oyster sauce then stock. Heat a pan then put in oil. Add salt and stir fry garlic then, ginger.
Next, add in pork. Fry ’til brown. Put in broccoli then stir fry for around 4min. Place the sauce in and stir.
Turn down the heat. Cover the pan. This should be done after two minutes.
>> Pork With Broccoli in Oyster Sauce Recipe
Barbecued Spareribs Recipe
Ingredients:
1/4 c of dry wine
1/2 c of tomato ketchup
1/2 c of soy sauce
1/2 c of hoisin or sweetened bean sauce
Chopped garlic (3 cloves)
2 pcs of whole and uncut spareribs (2 lbs. per piece)
Instructions:
Remove the extra fat found around the thicker spareribs’ sides. Put ribs on a platter. Put all the marinade ingredients together and even out the mixture over the ribs making sure to cover all sides then set this aside for around a couple of hours.
Arrange the racks of your oven in such a way that one is at the upper part and the other is at the lower part. Heat oven to 375 degrees Farenheit. Use S-hooks to hold the ribs suspended under the upper rack.
Next, put water in the wide pan and place it on lower rack. The watered pan should catch oil drips. Spareribs should be tender and juicy. The ribs will be ready after around 45 min.
>> Barbecued Spareribs Recipe
Double Cooked Pork Recipe
Ingredients:
1/4 c of stock (meat)
2 Tbsps of sweet soybean sauce
2 Tbsps of soybean paste
3 ozs of green onions
1 Tbsp of vegetable oil
1 lb of pork (boneless)/ ham (uncured)
Instructions:
Prepare a pot for cooking pork. Take some water & boil it. Put in pork then boil around 8 min. Drain the water then cut pork into small slices around the size of a thumb.
Prepare the green onions by cutting diagonally about 1in. pieces. Prepare wok then heat oil. Put in the sliced pork, soybean sauce and paste then add sliced green onions.
Fry mixture for around 5 min. After stir frying, remove from wok then serve.
>> Double Cooked Pork Recipe