Posts Tagged green onion

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.

Shredded Pork With Sweet Bean Sauce

May 24th, 2011 Posted in Pork recipes | no comment »

Shredded Pork with Sweet Bean Sauce is reddish in color, with distinctive Beijing sauce flavor.

Being a well-known traditional Beijing dish,

Shredded Pork with Sweet Bean Sauce is made of lean pork with sweet bean sauce produced by Liu Bi Ju – one of the famous old soy-sauce shops in Beijing. Green onion is also necessary for this dish both as decoration and fixing, eaten raw with the cooked pork shreds.

Ingredients for Shredded Pork With Sweet Bean Sauce:
lean pork, 250 g
green onion, 100 g
Preparation: Cut the lean pork into shreds after being cleaned with water, and place onto a plate. Clean and cut the green onion into shreds, arrange two thirds of them in a layer on a plate, and place the left on a separate place.

Seasonings for Shredded Pork With Sweet Bean Sauce:
ginger shreds
egg
cornstarch
pepper powder
salt
sweet bean sauce
cooking wine
soy sauce
sesame oil
tomato ketchup
white sugar

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

Directions to cook Shredded Pork With Sweet Bean Sauce:
1.Coating the lean pork shreds by adding in salt, pepper powder, cooking wine and soy sauce, mix well. Pour them into a soup bowl or a small basin, add a little bit water, mix them again and let stand for 10-15 minutes. Then crack the egg in it, and add in some cornstarch and cooking oil, stir well.
2.Combine ingredients for sweet bean sauce in another bowl by adding in some sesame oil and white sugar, set aside.
3.Place a wok over high heat until hot. Add some cooking oil and add in the coated pork shreds when the oil is hot. Stir-fry on medium heat for about 2 minutes when the pork shreds look yellowish-white. Turn off the heat and pick them out of the wok through a colander and place on a bowl to remove the excess oil. Leave some cooking oil in the wok, swirling to coat the sides. Turn on the heat, add in the ginger shreds to be stir-fried for about 10 seconds when fragrant. Add the fried pork shreds, prepared sweet bean sauce and tomato ketchup. Stir-fry them for 1-2 minutes until all of the pork shreds turn reddish and 100% cooked.
4.Turn off the heat, pick the pork and ginger shreds out of the wok, and place them onto the plate with a layer of green onion shreds. Sprinkle the left green onion shreds on finally.

Hand-torn Cabbage

May 2nd, 2011 Posted in Vegetable recipes | no comment »

Hand-torn Cabbage

Hand-torn Cabbage is a typical vegetable dish in Hunan cuisine, usually served as the last course of a meal after the meat dishes. Cabbage is rich in

vitamin C the health properties of which may be destroyed easily if met with metals, so people choose to tear it instead of cutting with a kitchen knife. Besides cabbage, other vegetables are also suitable for being torn to protect their nutrition.

Ingredients for Hand-torn Cabbage:
1 Chineze/Napa cabbage (green cabbage), 200 g
green onion stems
fresh red chili
garlic
vinegar
soy sauce
chicken essence (chicken stock/bouillon)
salt
wet cornstarch (made of water and cornstarch, whose proportion is 2:1)
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Preparation for Hand-torn Cabbage:
A. Tear the cabbage leaves into small pieces, wash them, and put onto a plate. Wash the red chili, and place on the cabbage pieces.
B. Wash the garlic cloves, and cut into thin slices. Put onto a small plate.
C. Wash the green onion stems, and cut into 2-3 cm section. Put onto a small plate.

Directions to cook Hand-torn Cabbage:
1.Place a wok over high heat. Fill the wok half full with water. Drop in the cabbage pieces when the water is boiling. Stir and Boil it for 1-2 minutes until 50-60% cooked. Turn off the heat and drain the cabbage pieces through a colander.
2.Pour out the water, and place the wok over high heat until hot. Add some cooking oil, swirling to coat all sides. Add in the garlic slices and green onion sections. Stir it for 20 seconds until fragrant. Add the boiled cabbage pieces and stir-fry for 1-2 minutes.
3.Add the red chili, salt, chicken essence, vinegar and soy sauce, and stir-fry for 20 seconds. Turn to medium heat, and add in the wet cornstarch. Stir-fry for 10 seconds more.
4.Your Hand-torn Cabbage is ready to eat. Turn off the heat and pour onto a prepared serving plate.

Chinese Wonton

Apr 12th, 2011 Posted in Dim Sum recipes | no comment »

chinese_Wonton

The wrapper of the wonton is thin and tastes soft and smooth, the filling is rather fresh, and the soup is clear and tasty.

Originating in northern China, wonton is a

traditional food in China. In ancient times, Chinese people regarded it as a kind of sealed meat bun without any opening and named it ‘Hun Dun’ (chaos). At that time, a wonton is the same as a dumpling. Since then, the dumpling hasn’t been changed too much, but the wonton has been developed a lot in southern China, having its own style.

Ingredients for Chinese Wonton:
chopped lean pork, 150 g
wrappers (made of flour), 150 g
dried small shrimps
salt
chicken essence (bouillon/stock) or monosodium glutamate
cooking wine
sesame oil
chopped ginger
chopped green onion
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Chinese Wonton:
1.Place the chopped lean pork into a bowl. Add in some cooking wine, chopped ginger, chopped green onion, salt and chicken essence. Stir it well with chopsticks or a teaspoon.
2.Take one piece of wrapper, and smooth it in one hand. Pick some of the fillings, and put at the corner of the wrapper (the filling should be less than that of the dumplings). Roll it up and pinch the two sides together. The result is a hat-like wonton.
3.Place a wok over high heat. Add in half a wok of water. Add the wontons one by one till the water is boiling. Add in 1/4 table spoon of water when it boils. Repeat this twice. Turn off the heat. Scoop out 1 tablespoon of soup and pour in to a soup bowl. Pick out the boiled wontons with a table spoon or a colander and add to the bowl.
4.Add in salt, chicken essence, chopped green onion, sesame oil and dried small shrimps. Stir slowly and thoroughly with the teaspoon.

Scrambled eggs with tomatoes

Mar 15th, 2011 Posted in Vegetable recipes | no comment »

Scrambled eggs with tomatoes

Scrambled eggs with tomatoes, yellow and red in color, fresh tasting, delicious and sour-sweet only with salt and green onion as the seasonings.

Without any chicken extract or monosodium glutamate, scrambled eggs with tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good recipe for body building and senility-resisting. There are five tips for cooking scrambled eggs with tomatoes. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.

Ingredients Scrambled eggs with tomatoes:
3 eggs
300 grams (0.66 lb)tomatoes
50 grams (3 1/2 tbsp)cooking oil
1 gram (1/4 tsp) MSG
2 grams (2/5 tsp)sugar
2 grams (1/3 tsp) salt, or to taste
20 grams (1 1/3 tbsp)water

Method to cook Scrambled eggs with tomatoes:
1. Cut the tomatoes into pieces 2 cm (0.8 inch) thick. Whip the eggs in a bowl. Add 1 g (1/6 tsp) of salt, half of the MSG, and stir well.
2. Heat the wok. Add 20 g (1 1/2 tbsp) of cooking oil and heat the oil. Add in the eggs and scramble. Then take out the eggs and put them aside.
3. Add 30 g (2 tbsp) of oil in the wok and heat it. Add in the tomatoes and stir-fry for 1-2 minutes. Add the water, sugar, 1 g (1/6 tsp) of salt, and the remaining MSG. Add the scrambled eggs and mix well. When the soup thickens, take out and serve.
Enjoy Egg Fried with Tomatoes with rice and noodles.

Foo Yung Hai

Nov 15th, 2010 Posted in Dim Sum recipes | no comment »

Foo Yung Hai


Ingredients:

3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded

1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Directions:
Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water n crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil n keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over.

Oriental Meatballs

Oct 30th, 2010 Posted in Pork recipes | no comment »

Oriental Meatballs

Ingredients:
1/2 c Uncooked short grain rice
3/4 lb Lean ground pork
2 Water chestnuts
3 ts Dried shrimp

soaked/minced
1 Stalk green onion, minced
1/2 ts Minced ginger
2 tb Chopped carrot
2 ts Soya sauce
4 ts Cornstarch
1 Egg white
3/4 ts Sugar
3/4 ts Salt
Pinch white pepper

Directions:
1.Soak rice in warm water for 1-1/2 to 2 hours. Drain well and set aside. Mix pork with the remaining ingredients in a bowl.

2.Form into 14 meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger.

3.Use a wet soup spoon to remove meatballs from your fist. Roll the meatballs in the soaked rice until evenly coated. Gently press rice into meatballs. Steam over high heat for 25-30 minutes.

4.Add more water to the steamer if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.

Steamed Grey Mullet with Pandang Leaves

Aug 1st, 2010 Posted in Fish recipes | no comment »

Steamed Grey Mullet with Pandang Leaves

Ingredients :
1(about 475g)   grey mullet
4   pandang leaves
2 sprigs   green onion, shredded
little   hot oil
little   soy sauce

Directions:
1.Clean and wash the fish thoroughly, pat dry.
2.Wash pandang leaves, then pat dry. Wrap the fish with the leaves and put it on a plate.
3.Steam the fish on high heat for 10 minutes.
4.Discard the liquid from the steamed fish, then cut the leaves open.
5.Put the green onion shreds on the fish, pour in some hot oil and soy sauce. Serve immediately.

Fried Rice with Mackerel in Tomato Sauce

Dec 17th, 2009 Posted in Rice recipes | one comment »

Fried Rice with Mackerel in Tomato Sauce

Ingredients:
1 bowl cooked rice
1/3 can mackerel in tomato sauce
1/2 tsp minced ginger
1 tbsp mixed beans
1 tbsp chopped green onion
1 egg

3 tbsp oil
Seasoning:
1/2 tsp soy sauce
little black pepper & salt

Directions:
1.Whisk egg, set aside. Place mackerel in tomato sauce into a bowl, press with tablespoon to small bites.
2.Heat wok, add oil, pour in the egg and stir-fry quickly until the egg set and separated.
3.Add cooked rice, minced ginger, stir-fry until the rice separated. Add mackerel, beans, green onion, pepper, salt and soy sauce, stir-fry for 1 minute. Serve.

Garlic Eggplant

Dec 11th, 2009 Posted in Vegetable recipes | no comment »

Garlic Eggplant

Ingredients:
● 2 bowls eggplant
● 1 tael lean pork
● 1 tbsp green onion
● 2 tbsp garlic paste
Seasoning:
● 1/2 tsp soy sauce

● 1/2 tsp white pepper

 

Directions:
1.Wash, dry and mince pork. Stir in soy sauce and white pepper.
2. Wash and cut eggplants into slices.
3. Heat oil in a non-sticky pan, stir fry garlic paste.
4. Stir in minced pork, eggplants and green onion. Add half bowl of water and cook until tender.