Archive for May, 2011

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.

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.

Tangba Town’s Stir-fried Fish

May 7th, 2011 Posted in Fish recipes | no comment »

Tangba Town's Stir-fried Fish

Tangba Town’s Stir-fried Fish is a Sichuan specialty, generously spiced but not so hot as other Sichuan dishes. It originated from a Xian boy named Su whose

home town was Tangba of Chongqing. Being away from his home town, Su missed the strong flavor of Chongqing dishes. One day, he invited his friends for a meal and cooked some fish for them using the chili sauce he had brought from home. To his surprise, all his friends loved his fish. Later, Su opened a small restaurant in Xian and asked a chef from his hometown Tangba to teach him to cook fish. Su named the dish cooked by his master from Tangba ‘Tangba Fish’.

Ingredients for Tangba Town’s Stir-fried Fish:
1 grass carp, around 500 g
100 g konjac tofu (or hard bean curd)
20 g celery stems

Preparation for Tangba Town’s Stir-fried Fish:
A. Scrape the scales off the grass carp and remove the entrails. Wash it well and cut it into chunks.
B. Clean the konjac tofu (or hard bean curd). Cut into thick strips and place in a dish.
C. Clean the celery stems. Cut into sections and put in a dish.

Seasonings for Tangba Town’s Stir-fried Fish:
green onion sections
thinly sliced ginger
broad bean paste
cooking wine
soy sauce
dry cornstarch
salt
chicken essence (chicken stock/bouillon) or monosodium glutamate
five spices powder
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Tangba Town’s Stir-fried Fish:
1.Pour the grass carp chunks into a small basin. Add the green onion sections, ginger slices, cooking wine, salt, five spices powder and soy sauce. Stir well with chopsticks, and leave to marinate for 10-15 minutes.
2.Sprinkle some dry cornstarch on the carp chunks, and stir well with chopsticks until the fish feels sticky. Place a wok over high heat. Add some cooking oil. Add in the fish pieces one by one with chopsticks. Turn heat to medium to stir-fry the carp chunks as soon as they turn golden. Turn off the heat and quickly remove the pieces from the wok, and place in a colander to drain the oil, and then transfer to a dish.
3.Leave some cooking oil in the wok, swirling to coat the sides. Add the broad bean paste and stir it for 30 seconds until you feel the spiciness.
4.Pour in the konjac tofu (or hard bean curd) straps and add half a bowl of water. Bring to boil and add the salt and chicken essence. Stir well and add the celery sections and fried grass carp chunks. Stir and boil it for 2-3 minutes.
Remove from heat and serve in a fine porcelain fish dish. Tangba Town’s Stir-fried Fish is ready for you to enjoy!

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.