Posts Tagged chopped garlic

Pan-Seared Green Chili Pepper

May 28th, 2011 Posted in Vegetable recipes | one comment »

Pan-Seared Green Chili Pepper

Pan-Seared Green Chili Pepper is made completely out of chili peppers. It tastes delicious, seared on the outside but quite tender insider. Pan-Seared Green Chili Pepper is

actually green chili pepper’s ‘monologue’. The appearance of the green chili is fried to be tiger-skin color, so it is commonly known as Hu Pi Jiao Jiao in Chinese. It can be made either spicy or mild according to the variety of the green chili pepper used.

Ingredients for Pan-Seared Green Chili Pepper:
8-10 green chili peppers, 200 g

Preparation: Get rid of the stems and seeds. Wash them well, and put on a plate.

Seasonings for Pan-Seared Green Chili Pepper:
chopped garlic
chopped green onion
salt
chicken essence (chicken stock/bouillon)
soy sauce
vinegar
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Pan-Seared Green Chili Pepper:
1.Place a wok over high heat until hot. Add some cooking oil, and add in the green chili halves one by one with chopsticks. Turn down the heat to low and stir fry until spots appear on the surface of the chili peppers. Remove from the wok.
2.Leave some cooking oil in the wok, swirling to coat the sides. Add in the chopped garlic and chopped green onion, and stir-fry over high heat for about 20 seconds. Add in some salt, chicken essence, soy sauce and vinegar. Stir-fry for about 10 seconds more.
3.Pour in the fried green chili halves, cover and stew about 2 minutes over medium heat until the seasoning liquid is well mixed with the fried green chili.

Black Fungus with Mashed Garlic

May 10th, 2011 Posted in Vegetable recipes | no comment »

Black Fungus with Mashed Garlic

Black Fungus with Mashed Garlic is a delicious and attractive dish.

This is a good appetizer to prepare in summer. Black Fungus with Mashed Garlic

is simple to cook, but is highly nutritious. Many important vitamins and minerals are found in black fungus, including pectin, vitamins, inorganic salts, amino acids, phosphorous and acid amylase. In addition to the garlic, it is really a healthy dish.

Ingredients for Black Fungus with Mashed Garlic:
1 fresh red chili

1 fresh yellow chili
dry black fungus, 50 g
chopped garlic
red chili oil
sesame oil
salt
white vinegar

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Black Fungus with Mashed Garlic:
1.Soak the dry black fungus in cold water for 20-30 minutes until they fully expands. Wash and clean them well, and get rid of the stems with scissors. Clean the red and yellow peppers with water after removing the seeds, cut them into shreds, and put into a plate.

2.Half fill a wok with water, bring the water to boil. Add the processed black fungus, and stir and blanch for 2-3 minutes. Then pick them out of the wok, and remove excess water through a colander. Put them into a soup bowl filled with cold water to cool for a while.

3.Remove the excess water through a colander again. Pour the water away, and put the black fungus back to the soup bowl. Add in chopped garlic, red and yellow pepper shreds, white vinegar, salt, red chili oil and sesame oil. Stir well with chopsticks or a spatula until mixed.

Fried Salmon with Garlic Basil Sauce

May 5th, 2010 Posted in Fish recipes | no comment »

Fried Salmon with Garlic Basil Sauce

Ingredients:
1pc(about 200g)   salmon
1 stalk   basil

Seasoning :
little   salt & pepper
1/2 tbsp   chopped garlic

2 tbsps   white wine
1/2 cup   soup stock
little   salt & pepper
1 tbsp   butter
1/2 tbsp   lemon juice
1 tsp   shredded basil

Directions:
1.Rinse and pat salmon dry, sprinkle salt and pepper over salmon, marinate for 10 minutes.
2.Heat 1 tbsp of oil to pan sear both sides of salmon until golden brown. Reduce to low heat, fry until almost cooked. Remove salmon, keep warm.
3.Add garlic to pan, saute over low heat, pour white wine and stock in, bring to a boil. Drain off garlic.
4.Season with salt and pepper. Mix butter in, thicken the stock over high heat. Turn off the heat.
5.Add lemon juice and basil in, pour sauce over salmon. Decorate with tender basil leaves.