Chinese Vegetarian Recipe
“Chop suey” at times may seem dull because it contains just vegetables but try this one of a kind “chop suey” recipe and you’ll feel like you’re dining with the emperors during a festival on a great summer day. This recipe serves up to 4 persons.
This dish doesn’t necessarily need to be boring because all it has are vegetables because this recipe will surely be a super hit with adults and even with your kids because this is really delicious.
1 lb of beans (string); sliced OR
5 ozs of beans (french ones); drained & thawed
1 pc celery stalk; diagonally sliced
1 stalk of broccoli; peels off & diagonally sliced
1 c of cabbage; diced
4 pcs of mushrooms (dried); pre-soak & slice
1 big onion
4 pcs of mushrooms (fresh, big)
8 cuts of water chestnuts (canned/fresh)
1/2 lb of asparagus tips (fresh) OR
5 ozs of asparagus tips (frozen); drain & thaw
1 garlic clove
1 tsp of salt
1/2 tsp of sugar
1/4 tsp of MSG
Black pepper
2.5 tbsps of oil (from peanuts)
1 big tomato; peels off
1/2 lb of bean sprouts (fresh)
Slice your cabbages, celery stalks, string beans, broccoli stalks, mushrooms that were soaked in water just as instructed then put them aside. Then slice up some mushrooms this time the fresh ones, onions, then some water chestnuts, and cut the tips of asparagus in identical straight cuts. Pound your clove of garlic. Combine salt, your MSG (monosodium glutamate), pepper and sugar.
Then heat up your oil; throw in your garlic then cook and stop only when you see your garlic sizzling then remove from heat. Add in your tomatoes then squeeze its content free from their natural juices using your spoon. Next, add in the stalks of broccoli that were sliced, celeries, string beans, cabbagse, onions, mushrooms (dried) then stir fry.
Once done place into your skillet your mushrooms (fresh), the tips of asparagus, water chestnuts while continuing the stir fry process for about two minutes or less. Serve the dish while it’s still hot. Make this chop suey even more sumptuously with some leftover beef, pork, or chicken stirred and slivered just right before the food is being served.
Make sure that you do a quick stir-fry for your vegetables because you want them crispy and not wilted so that your dish will come out a winner. Vegetables need no long cooking time because they’re don’t take long at all. Stir-fry is one of the best ways to cook your vegetables.
Better too if you have a “wok” for cooking because this is the most ideal cooking utensil for the chop suey
Make Delicious Kung Pao Chicken
I may be Korean & mostly the articles I write are usually foods in Korea. But I wanted to share this one favorite non Korean recipe I had in mind the – Kung-Pao chicken. It’s a chicken recipe from China that combines various kinds of ingredients and vegetables that makes for a really consistent and delicious Asian flavor.
Here’s how you create Kung-Pao chicken.
Its ingredients includes: 1 pound chicken filet (breast part), wine (white), soy-sauce, oil(sesame), hot chili-paste, sugar (brown), onions (green), pineapples, peanuts, water-chestnuts and carrots.
To begin, prepare the mentioned ingredients. What’s great with this recipe is the fact you may chop all of your above-mentioned ingredients into any size you may want. Go for bite-sized pieces because they’re easier for you to munch on and so much easier if all your ingredients are cut in the exact same sizes because it’ll make for faster cooking time and even cooking also.
Then we’ll be making its marinade, add some wine (white), soy-sauce, oil (sesame), water & cornstarch then simply mix everything together. Once you see that the mixture’s completely blended, put in your chicken-filets then toss the chicken-filets until you see that it’s coated evenly. Allow the chicken-filet to absorb its marinade in approximately 30 minutes.
Next create the Kung-Pao chicken sauce, combine all the ingredients for your marinade, together with chili-paste, sugar and vinegar. Also add in your vegetables that were chopped, pineapples and some peanuts. Then you would need either your fry-pan for frying or your wok, on medium low heat, cook your Kung-Pao chicken sauce till it thickens up.
Aside from making your sauce, simply take out your chicken from the mariande then cook them in your fry-pan or maybe a wok until your meat turns white. If the chicken-filets almost looks done, then add in your sauce to your chicken then fry them altogether. Once done, you’ll be getting this aromatic Kung-Pao chicken that everybody will surely enjoy.
There’s many ways in making Kung-Pao chicken & you may decide what tastes the most excellent. This is just one method that you can try to follow. The key here is to always use fresh ingredients. Fresh ingredients are going to be great for a yummier Kung Pao dish.
Kung Pao is really made with chicken and no other meat but if you’re feeling a bit adventurous then you can go ahead and try using turkey meat instead of chicken meat. Just also use the breast part of your turkey.
This is a great Chinese dish that incorporates so many flavors that they’ll leave you wanting more.
Garlic Chicken Recipe
Ingredients:
Rice (hot); cooked
2 Tbsps of vegetable oil
3 tsps of garlic (fresh); minced
1 tsp of root ginger
1 Tbsp of wine (white)
1 Tbsp of cornstarch
4 scallions
1 egg (without yolk)
4 chicken breasts; skinned, deboned & halved
For the Sauce:
2 Tbsps of soya sauce
2 Tbsps of wine (white)
1 Tbsp of water
1 tsp of chili (paste); crushed
2 tsps of rice vinegar
2 tsps of refined sugar
1 tsp of cornstarch
Instructions:
Take the chicken then place it in the freezer until firm. Make sure that it is not solid. Cut into strips that are thin.
Beat the egg then add 1 Tbsp of cornstarch and 1 Tbsp. of white wine. Stir until mix has good consistency. Put the chicken in and make sure that all the pieces are coated well. Set aside for 30 min.
Cut the scallions into diagonally thin slices. Chop the garlic & ginger finely. Put together all the ingredients for the sauce.
Heat a wok, put in some oil then stir fry the chicken just until it is half cooked. Remove the chicken. Put in scallions, ginger then garlic in the wok.
Next, put the chicken in again and stir the ingredients until it is combined well. Turn heat off & add a tsp of sesame oil. Serve this dish as a rice topping.
>> Garlic Chicken Recipe
Kung Pao Chicken Recipe
Ingredients:
3/4 lbs of chicken; deboned and skinned
1 tsp of cornstarch
2 tbsps of oyster sauce
For the Sauce:
1/3 c of peanuts; roasted
2 tsps of cornstarch mixed with 1 Tbsp of water
1 canned bamboo shoots (8 ounces); sliced, drained
1/2 of a red pepper (bell); diced
2 celery stalks; chopped
4 tsps of garlic; finely chopped
8 red chilies (red, small); dried
2.5 tbsps of oil
2 tsps of sugar
1 tbsp of soy sauce
1/4 c black vinegar (Chinese)
2 tsps of chili sauce (garlic flavor)
2 tsps of sesame oil
1/4 c broth (chicken)
2 tbsps of hoisin sauce
3 tbsps of rice wine
Instructions:
Put together all the ingredients for the marinade. Mix. Slice the chicken into 1 inch pcs. Marinate chicken; make sure to cover all pcs. Set aside for around 10 min.
Mix all the ingredients for the sauce in different bowl. Heat wok in high temperature. Put in 2 tbsps of oil, coat the sides. Put in the chili then stir for around 10sec. Place the chicken into wok then fry for 2min. Take the chicken & chili out of the wok.
Pour the remaining oil in the wok. Put in garlic. Stir for a few seconds. Place the celery, bamboo shoots and bell peppers. Stir fry for around 2min.
Next, add in the chicken-chili back in the wok and fry for around a min. Put in the sauce. Allow to boil.
Then, pour the cornstarch mix slowly and stir continuously to avoid getting lumpy sauce. Put in the peanuts. Stir again. Serve.
>> Kung Pao Chicken Recipe
Empress Chicken Wings Recipe
Ingredients:
1 tsp of ginger; slivered
2 scallions with tops; cut in strips
2/3 c of water
1/3 c of cornstarch
2 Tbsps of vegetable oil
1 garlic clove; chopped finely
1 Tbsp dry wine
3 Tbsps soya sauce
1.5 lb chicken wings
Instructions:
Clean then disjoint wings. Remove the tips. Add together the sherry, soya sauce, ginger & garlic.
Place chicken in mixture. Set aside in the fridge for an hour. Stir occassionally.
To cook chicken, coat with the cornstarch first then deep fry. Keep the marinade. Once chicken has been cooked, drain the oil.
Put in the marinade in the skillet then add water. Put chicken back in and sprinkle the scallions then ginger over your chicken. Allow to simmer for around 5min. Check if wings are already soft then serve.
>> Empress Chicken Wings Recipe
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