Posts Tagged red 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
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.

Stir-fried Chicken Cubes with Bean Sauce

Nov 25th, 2009 Posted in Chicken recipes | no comment »

Stir-fried Chicken Cubes with Bean Sauce

250 g chicken fillet
1/2 green pepper
1 red chili
1 stalk spring onion
1 tsp ground bean paste
1/2 tsp hot bean paste

2 tbsps roasted peanuts
1/2 tsp/each sugar, cornflour
1 tsp light soya sauce
little pepper, sesame oil
1 tsp oil
6 tbsps water
1/2 tsp/each sugar, sesame oil
1 tsp cornflour
1 tsp light soya sauce
1 tsp dark soya sauce

1. Skin and then dice the chicken fillet into cubes. Add seasoning and marinate for 15 minutes.
2. Cut the green pepper and red chili into pieces. Cut the spring onion into sections.
3. Heat 3 tbsps oil, saute the chicken fillet until 80% done. Remove.
4. Saute the ground bean paste and hot bean paste until fragrant in remaining oil. Return the chicken fillet and toss well. Add the green pepper, red chili and 1 tbsp roasted peanut stir-fry briefly. Pour in the sauce and cook until thickened. Lastly, add the spring onion and mix well.
5. Dish and sprinkle 1 tbsp roasted peanut on top to serve.

Ma Po Toufu

Nov 19th, 2009 Posted in Tofu recipes | no comment »

Ma Po Toufu

4 pcs  Beancurd
100 g  Minced Fat-lean Pork
40 g  Broad Bean Paste
1/4  cup  Water

Adequate amount of
lard (or peanut oil)
chopped ginger
light soy sauce
chicken powder
chopped garlic
red chili oil
chopped spring onion
chili powder

1.Cut the beancurd into dices, scald in boiling water with a little salt, drain for use
2.Heat oil (better with lard) in wok, stir fry the pork until cooked
3.Add chili powder and chopper ginger, board bean paste, stir fry to mix well
4.Sprinkle a little yellow wine (if any), then add chopped garlic and light soy sauce
5.Put the scalded beancurd, stir for a while, add water then stir well
6.Stir cornflour solution when it boiled, sprinkle the red chili oil in
7.Stir slowly for 2-3 minutes, dish up, sprinkle chopped spring onion, serve

tbsp –     table spoon
Broad Bean Paste purchased in food-shop of China-town or replaced by  minced Garlic Red Chili sauces, sold in supermarket
Sauce and Spicy Taste according to your favour, more or less