egg fried rice with peas

This recipe is from cookbook called Perfect Chinese. It is a very easy recipe.

Ingredients
1 cup long grain cooked rice
3 eggs beaten
2 tbsp vegetable oil
2 garlic cloves crushed
4 scallions chopped
1 cup cooked peas
1 tbsp light soy sauce
pinch of salt


Preparation Method
Place the beaten eggs in a pan and cook over low heat, stirring constantly, until softly scrambled. Remove the pan from the heat and set aside.
Preheat a wok over medium heat. Add the oil and swirl it around to coat the sides of the wok. When the oil is hot, add the garlic, scallions, and peas ans saute stirring occasionally, for 1-2 minutes.
Stir the rice into the wok, mixing to combine. Add the eggs, soy sauce and salt to the wok and stir to  mix in the eggs thoroughly. 
Transfer to serving dishes and serve garnished with scallions.

Marinated Tofu Stir-Fry with Broccoli and Red Bell Pepper

I found this recipe from website, http://www.epicurious.com/recipes/food/views/Marinated-Tempeh-Stir-Fry-with-Broccoli-and-Red-Bell-Pepper-5896
I added chili sauce to the marinate.


Ingredients

16 oz tofu  cut into 1/2-inch pieces
1/4 cup light soy sauce
1 tablespoon rice vinegar
3 garlic cloves, minced
1 tbsp chili sauce (optional)
2 teaspoons minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
12 ounces broccoli, stems peeled and cut into 1/2-inch pieces,
2 tablespoons water
1 teaspoon honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
2 tablespoons thinly sliced green onion
Preparation Method

Stir tofu, soy sauce, vinegar, garlic, ginger, crushed red pepper and chili sauce in medium bowl to blend. Let marinate 1 hour at room temperature or overnight in the refrigerator 

Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tofu into small bowl; set tofu aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.

Heat oil in large nonstick skillet over high heat. Add marinated tofu and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and saute until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

Stir-fried bok choy

I served this dish with my dumplings. It is very easy to make it. I inspired from Chinese cooking.

Ingredients

 8 oz / 225g bok  choy chopped
 2 tbsp vegetable oil
1 tbsp garlic chopped
1 tbsp red pepper flakes
1 tbsp fresh gingerroot chopped
1 tbsp soy sauce

Preparation Method
In a preheated wok or deep pan, heat  the oil and stir fry  the garlic, gingerroot and red pepper flakes until fragrant.
Over high heat toss in the bok choy and soy sauce and stir fry  for 1 minute. Serve immediately.

Pot Stickers ( Chinese Dumplings)

We eat pot stickers last nigh but I was very tired so I didn't have time to post the recipe. This recipe is from cookbook called Practical cookery Chinese. I made some changes. Recipe made dumplings from scratch but I used dumpling wrapper. I used to make from scratch but I didn't have time  so I used dumpling wrapper. We loved it.
Ingredients

Fillings
1 cup lean chicken, very finely chopped
1 cup shrimp, very finely chopped
1/2 cup canned bamboo shoots, drained and chopped
2 scallions, finely chopped
1/2 small red bell pepper, finely chopped
2 tbspn soy sauce
1 tsp superfine sugar
1 tbsp sesame oil
1 tbsp chili oil

Preparation Method
Mix all of the filling ingredients together in a large bowl.
Spoon a portion of the filling onto one half of each dumpling wrapper. Fold the dough over the filling to form a pasty, pressing the edges together to seal.
Pour a little oil into skillet and cook the dumplings, in batches, until browned and slightly crisp.
Return all of the dumplings to the pan and add about 1/2 cup chicken sock or water. Cover and steam for 5 minutes, or until the dumplings are cooked through. Remove with  a draining spoon and serve with stri fried bok choy.

Meatballs in Peanut Sauce with vegetables

This recipe from cookbook called Practical cookery Chinese. It is easy ti make it. I came back from running tonight and it was in my mind to cook this dish and I made it in a short time. Of course, I made some changes as usual. Recipe didn't have vegetables I used some vegetables. Also, I used ground turkey instead of beef.
I realized that I posted this recipe on my blog before but with different vegetables. If you try to make this recipe you can use any kind of vegetables.
Ingredients

2 cups ground turkey
2 tsp finely grated fresh gingerroot
1 small red chili, seeded and chopped finely
1 tbsp chopped fresh basil
1 tbsp sesame oil
1 tbsp vegetable oil
salt and pepper
 2 carrots sliced
2 celery sticks sliced

Sauce
2 tbsp red curry paste
1 cup coconut milk
1 cup ground peanuts
1 tbsp fish sauce
Preparation Method
Mix the ingredients except the vegetables make about 12 balls.
Heta the sesame oil and vegetable oil in a skillet and fry the meatballs over a medium heat until well browned on all sides, about 10 minutes. Lift them out and set aside.
To make  the sauce stir fry the red curry paste in the skillet for 1 minute. Add the coconut milk. peanuts, and fish sauce. Heat stirring until just simmering. Add vegetables in the sauce with meatballs. and cook gently for 10-15 minutes.
Season with a little salt and pepper. Serve garnished with chopped fresh basil.

Sweet Sour Beancurd

Whenever I want to cook something quick and healthy, I think stir fry vegetable.   I found this recipe from cookbook called 1000 low fat. I used vegetable in the refrigerator so I had to use some different vegetables. It turn out to be very good.

Ingredients

 2 tablespoon vegetable oil
 3 garlic cloves crushed
2 celery stalks sliced
1 red bell pepper dice
1 cup snow peas
1 cup mushroom sliced
1 can baby corn cobs
1 lb / 450g bean curd cubed
 Sauce
1 tbsp brown sugar
2 tbsp wine vinegar
1 cup chicken stock
1 tsp tomato paste
1 tsp cornstarch
1 tsp red pepper paste (optional)
1 tbsp soy sauce
Mix them well
Preparation Method
Heat the vegetable oil in a wok or pan put all the vegetables stir fry 5 minutes.
add bean curd and cook for 2 minutes.
Stir sauce in to the wok bring to the boil, and cook, stirring constantly , until the sauce thickens and clears.  continue to cok for 2 minutes.
Serve with rice or noodles.

Seasonal Stir Fry with chicken

 This recipe is from cookbook called 1000 low fat. I make all my stir fry dishes spicy because Jeremy love spicy food. This recipe is not spicy for a change. I added chicken to this recipe. It is very light dish.

Ingredients 
1 chicken breast cut small pieces

1 medium red bell pepper chopped
1 big zucchini sliced
1 cup cauliflower divide into small florets
1 cup green beans, cut them in half
3 tbsp vegetable oil
a few small slices of fresh ginger root
3 garlic cloves
salt
1/2 tsp sugar
2-3 tbsp chicken stock 
1 tbsp light soy sauce
a few drops of sesame oil


Preparation Method
Heat the vegetable oil in a preheated wok or large , heavy skillet. Add the ginger root and garlic stir fry 3-4 minutes and then add chicken cook until lightly  brown.
Add the prepared vegetables stir about 10 minutes until vegetables tender.
Add salt and sugar to the wok and continue to stir fry for 2 minutes, adding a chicken stock.
Add the light soy sauce and sesame oil.
Serve immediately.

Kung Pao Chicken

Hello.  This is Jeremy again, taking over while Handan's out shopping.  When I get to cook what I want it means "spicy" and "peanuts".  So tonight it's my version of Kung Pao Chicken.  Here it is...

Ingredients
1 red bell pepper cut into bit-size chunks
1 onion cut cut into similar size
1 cup unsalted peanuts (not dry-roasted... just plain ol' peanuts)
3 scallions (green onions) cut into 1" strips
4-5 cloves garlic chopped tiny
2-3 dried red pepper (or substitute red pepper flakes, chili oil, or omit per taste)
1 chicken breast diced

Sauce
3 Tbs oyster sauce
1 Tbs lite soy sauce
1 Tbs sugar
1 Tbs rice wine vinegar

Heat some canola oil in a wok.  Add onions and cook a while and then add garlic.  Cook until onions are translucent.   Remove.
Add peanuts and dried red peppers to the wok with a little more oil and cook until fragrant.  Don't burn the peanuts.
Dust the chicken pieces with flour and then add 1/4 cup oil (peanut or canola) to the wok  Cook chicken until nearly done. Add back the onions, garlic and peanuts and cook another minute.  Add the sauce and the red bell pepper, turn up the heat and cook until peppers start to get tender (stir all the time).

Add the green onion and mix. Serve over rice.

Spicy chicken noodle soup

Jeremy loves spicy food and I try to find spicy recipes for him. He loved this dish. I should be careful about spice because I cannot eat very spicy food.  I put too much spice this time that I hardly eat it:(
This recipe is from cookbook called Practical cookery Chinese. This cookbook is a Parragon publishing.
This cookbook is one of my favorite Chinese cookbook.

Ingredients

2 tbsp tamarind paste
4 red chilies finely chopped
2 cloves garlic crushed
1 inch piece fresh ginger finely chopped
4 tbsp fish sauce
2 tbsp brown sugar
3 can chicken stock
12 oz boneless chicken breast
1 cup carrots, very thinly sliced
2 cups sweet potato diced
1 can baby corn on the cobs cut small pieces
3 tbsp fresh cilantro roughly chopped
1 cup diced fresh tomatoes
5 oz flat rice noodles
fresh cilantro for garnish

Preparation Method
Heat a  pan . place the tamarind paste, chilies, garlic, ginger, fish sauce, sugar and chicken stock in th epan and bring to a boil.  Reduce the heat and cook for about 5 minutes.
Add the chicken to the wok and cook for a further 5 minutes. 
Reduce the heat and the carrots, sweet potato, and baby corn cobs to the pan. Leave to simmer, uncovered for 10 minutes.
Stir chopped fresh cilantro,tomatoes and rice noodles. Simmer for about 5 minutes.
Garnish the spicy chicken noodle soup with chopped fresh cilantro and serve hot.

 

Spicy Peanut Chicken

This recipe is from cookbook called Practical cookery Chinese. This cookbook is a Parragon publishing.
Recipe didn't have snow pees and bean sprouts. I would like to add more vegetables. It worked.
Ingredients

10 1/2 oz skinless, boneless
chicken breast halved
2 tbsp peanut oil
1 cup peanuts
1 tsp chili sauce
1 green bell pepper, cut into strips
1 cup snow peas
1 cup bean sprouts 
cooked rice to serve


Sauce
2/3 cup chicken stock
1 tbsp chinese rice wine
1 tbsp light soy sauce
1 1/2 tsp light brown sugar
2 garlic cloves, crushed
1 tsp grated fresh gingerroot
1 tsp rice wine vinegar
1 tsp sesame oil
Preparation Method

Put half of the peanuts in a food processor and process until almost smooth. Add a little stock to form a softer paste.  
To make the sauce add all the sauce  ingredients to the bowl with  peanuts paste. Set aside
 Heat the peanut oil in a heated wok or skillet.
Add the peanuts to the wok and stir fry for 1 minute. Remove the peanuts with draining spoon and set aside.
Add the chicken to the wok and cook for 3-4 minutes.
Stir the  green bell pepper, snow peas and bean sprouts cook 2 minutes.
Add that sauce to the wok and mix well until all the ingredients are thoroughly combined.
Sprinkle the sesame oil into the wok, stir and cook for 2 minutes. Transfer the spicy peanut chicken to a warm serving dish and serve hot with rice.

Stir fried rice with vegetables

This recipe is from cook book called Perfect Chinese. I changed all the vegetables because I wanted to use whatever vegetables I have in the refrigerator. Recipe used chicken but I didn't use chicken.

Ingredients

•   2 tablespoon vegetable oil
• 1 onion
• chili paste ( optional ) 
• 1 cup peas
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 1 zucchini, chopped
• 1 large red bell pepper, diced
• 1 large tomatoes, diced
•   2 cups cooked white rice
• salt and pepper

Directions

1. Heat oil in a large skillet over medium heat. Add the onion and saute until soft. add chili paste.
2. Stir in carrots, zucchini, red bell pepper, peas and tomatoes stir-fry another 5 minutes. Then add rice and stir thoroughly. 

Stir Fry chicken with vegetables

I found this recipe from cook book called Practical Cookery Chinese. I made a lot of change that it is not that recipe anymore. I had to change name to because recipe used duck.Also,  I added more vegetables and made it spicy adding chili paste. Chicken is very crispy with this recipe because marinated with cornstarch and egg white. I love it.
Ingredients

1 egg white
2 tbsp cornstarch
1 lb skinless boneless chicken breast
1/4 cup vegetable oil for fry the chicken
1 red bell pepper
half head of broccoli
half head f cauliflower
1 cup snow peas
2 small zucchini

2 tbsp light soy sauce
2 tsp Chinese rice wine vinegar
1 tsp brown sugar
1/2 cup chicken stock or water
1 tbsp chili paste ( optional )

Preparation Method
In a mixing bowl beat together the egg and cornstarch.
Using a sharp knife cut the chicken into small pieces and stir into the egg white mixture. Leave to stand for 30 minutes.
Heat the oil in a preheated pan.Remove the chicken from the egg white mixture, add to the pan and fry in the oil for 5 minutes, until crisp. Remove the chicken from the oil set aside.
Add all the vegetables stir fry 5 minutes.And then add the cooked chicken.
Stir in the soy sauce, Chinese rice vinegar, sugar and chicken stock, optional chili paste and bring to a boil.
Serve immediately.

Spicy green beans

This green beans recipe is Jeremy's favorite. I make this very often. it is very easy recipe. I got this recipe cook book called Perfect Chinese.
 Ingredients 

2 cups green beans,
trimmed and cut diagonally into  3-4 pieces
2 tbsp vegetable oil
4 dried chilies, cut into 2 or 3 pieces
4 garlic cloves
6 thin slices of fresh gingerroot
6 scallions, cut diagonally into this pieces
pinch of sea salt

Preparation Method
Blanch the beans in a large pan of boiling water for a 1 minute. drain set aside.
In  a preheated pan,  heat one tablespoon of the oil.over low heat stir fry the beans for about 5 minutes. Remove from the pan set aside.
Add the remaining oil and stir fry the chilies until they are fragrant. Add the garlic ginger root, and scallions and stir fry until they begin soften. Throw in the beans and toss, add the sea salt and serve immediately.

Clay pot of chili squid and Noodles

I don't think this dish is our favorite. I never cooked squid before and I just want to cook it at least one time. Cook book was explain very well how to clean it and cut it. I follow the recipe. I like it but I don't think I can cook it again. Who ever like squid they love this recipe. I found this recipe cookbook called Chinese The essence of Asian cooking by Linda Doeser

Ingredients
1 pounds fresh squid
2 tbsp vegetable oil
3 slices fresh ginger
finely shredded
3 garlic cloves
1 red onion chopped
1 carrot finely sliced
1 celery stalks sliced
2 ounces sugar snap peas
ends removed
1 teaspoon sugar
1 tablespoon chili bean paste ( I used chili paste )
3 ounces noodle soaked in hot water until soft
1/2 cup chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce

1 tsp sesame oil
pinch of salt
cilantro leaves for garnish
Preparation Method
1. clean the squid. Cut the body of the squid into rings or split it open lengthwise,score crisscross patterns on the inside of the body and cut it into 2 x 1 1/2-inch pieces.
2. Heat oil in a large casserole or wok. Add the ginger, garlic and onion and cook for 1-2 minutes. Add the squid,carrot,celery and sugar snap peas. Cook until the squid curls up. Season with salt and sugar and then stir in the chili bean paste or chili paste. Transfer the mixture to a bowl and set aside until required. Drain the soaked noodles and add to the casserole or wok.
3. Stir in the chicken stock,light soy sauce and oyster sauce. Cover and cook over medium heat for 10 minutes.or until the noodles are tender. Return the squid and vegetables mixture to the pot.
4. Cover and cook for another 5-6 minutes until all the flavors are combined,season to taste.
 5. Spoon the mixture into warmed clay pot and drizzle with sesame oil. Sprinkle with the cilantro leaves and serve immediately.

Hot and Sour Soup

This Chinese soup is our favorite. Jeremy took me to Chinese restaurant he used to go and I had hot and sour soup. I loved it. I decided to make it at home. I found the recipe from my Chinese cook book called Practical Cookery  Chinese. I tried from the cook book and added more ingredients that I had it in that restaurant. It come up very good. I  don't have to go to restaurant to eat hot and sour soup anymore.
Ingredients
2 tbsp cornstarch

4 tbsp water
2 tbsp light soy sauce
3 tbsp rice wine vinegar
1/2 tsp ground black pepper
1 small fresh red or green chili,finely chopped
2 egg
2 tbsp vegetable oil
i onion chopped
2 cups chicken stock
1 cup dried shredded  shitake mushroom soaked 
1 piece chicken breast cut into very thin strips
1 tsp sesame oil
4 oz bean curd shredded
1 cup canned bamboo shoots shredded
red pepper flakes for garnish

Preparation Method
Place the Chinese dried mushroom in a small bowl and cover with warm water . Leave to soak for 30 minutes.Drain the mushroom, squeeze excess water , and reserve.
In a mixing bowl, blend the cornstarch with the water to form a smooth paste.
Add soy sauce, rice wine vinegar, and black pepper.
Finely chopped red or green chili and add to ingredients in the bowl , mix well.
Break egg into a separate bowl and beat well. Set aside while you cook ingredients.
Heat oil in a heated pan and fry the onion for a 2 minutes until soft.
Stir in the chicken and cook until chicken cooked.
Stir in the chicken stock, mushroom, bean curd, bamboo shoots and bring to a boil.
Cook about 15 minutes.
Gradually pour the cornstarch mixture into the soup and cook , stirring constantly, until it thickens.





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Three Crunches (Chicken and Cabbage Szechuan Style)

Jeremy's blogging again while Handan's away. :-)  

I get to cook whatever I want... and that means something spicy with peanuts!  This is a recipe I made up myself.  I started out attempting to duplicate a dish I remember from a Chinese restaurant in Arlington VA in the 70s that my family would go to sometimes.  The thing I remember about the dish is that it was made up of very small pieces of food, it had a lot of texture and it was spicy.  After some trial and error I came up with this recipe which I call "Three Crunches".  The three crunches are cabbage, water chestnuts and peanuts.

The Sauce

3 Tbls water

3 Tbls soy sauce

1 Tls sugar

1.5 tsp corn starch

1 tsp Chinese cooking wine

2 tsp rice vinegar

2 tsp chili paste (to taste... more or less)

mix to make sauce

The Ingredients

1 chicken breast chopped

1 small head of white cabbage, chopped (approx. 3-4 cups)

1 cup chopped water chestnuts

1 cup peanuts

5-7 cloves garlic, chopped

4-5 green onions, sliced thin

dried red chili peppers (optional)

3-4 Tbls oil

Preparation

1. Heat wok and add peanuts.  Toast in wok until fragrant and then remove.
2. Add oil to the hot wok.  When oil is hot add the garlic and dried chili peppers and stir-fry until fragrant.
3. Add chicken and stir-fry until nearly cooked.
4. Add the water chestnuts and peanuts and cook for another two minutes.
5. Add the cabbage and sauce and cook another 3-5 minutes until cabbage is cooked but not soft.
6. Add green onion and cook another minute.

Serve in a bowl, optionally with rice.

Meatballs in Peanut Sauce

I found this recipe cookbook called Practical Cookery Chinese. The book is a Paragon Publishing book. This book is my first Chinese cook book. I have been using this cook book almost 10 years. This recipe didn't have any vegetables but I added bok choy. It worked very well. Also, I used ground turkey instead of beef. I didn't have ground peanut I used peanut butter.

Ingredients
2 cups ground turkey                                             
2 ts finely grated fresh gingerroot
1 small red chili, seeded and chopped finely
1/3 cup chopped basil
1 tbsp sesame oil
1 tbsp vegetable oil
salt and pepper
 1 lb bok choy,washed and chopped

 Sauce
2 tbsp red curry paste
1 can coconut milk
1 teaspoon peanut butter
1 tbsp fish sauce

Preparation Method

Put ground turkey, ginger, chili and basil, salt and pepper into a food processor. Mix together.
Form the mixture into balls. Heat the sesame oil and vegetable oil in a wok or skillet and fry meatballs until well browned on all sides, about 10 minutes.Lift them out.
To make sauce,stir -fry the red curry paste in the wok for 1 minute. Add coconut milk, peanut butter and fish sauce. Heat stirring until just simmering.
Return meatballs to the wok or skillet and cook gently in the sauce for 10 minutes and than add bok choy.
Cook another 10 minutes.Serve with cooked rice.