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Posts in : Cuisines Chinese

  • Honey Walnut Shrimp



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    Honey Walnut Shrimp

    Course rice
    Cuisine Chinese

    Prep Time 15 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients

    Course rice
    Cuisine Chinese

    Prep Time 15 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

    2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

    3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.


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  • Chinese meats Soup



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     Chinese meats Soup
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
    2. Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
    3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
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  • Green Onion Cakes



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     Green Onion Cakes
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Instructions
    1. Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
    2. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch.
    3. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side.
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  • Asian Chicken and Rice



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     Asian Chicken and Rice
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
    2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
    3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
    4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
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  • Chinese Cabbage Salad



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     Chinese Cabbage Salad
    Course salad
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
    2. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
    3. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
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