Asian Recipes

[Anonymous]

Chinese Radish and Chicken Soup



Ingredients



1 whole chicken

2 chinese radish

3 carrots

A tablespoon of wolfberries

A tablespoon of apricot kernels

2 litres of water

Salt to taste





Instructions

Prepare the chicken

Soak the wolfberries and apricot kernels in room temperature water

Start boiling the water.

Cut the carrots and Chinese radish into pieces (if serving children, chop into bite-sized cubes)

When the water boils, combine all ingredients

Bring to a full boil

Boil on medium heat for at least 1.5 hours

Serve and enjoy!

https://chinasichuanfood.com/wp-content/uploads/2014/02/corn-soup-24.jpg">

Some people may not like the sourness.

[priscilla1961]

Chinese Napa Cabbage Salad





Ingredients

1 (3 ounce) package chicken flavored ramen noodles

1/4 cup butter

1/2 cup sesame seeds, toasted

1/2 cup blanched slivered almonds

1 large head napa cabbage, shredded

6 green onions, chopped

1/4 cup vegetable oil

1/4 cup rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1/8 cup white sugar



Directions

Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

http://images.media-allrecipes.com/userphotos/560x315/2368957.jpg">

[Anonymous]

I'm making mushroom and tofu potstickers tonight for meatless Monday.



Ingredients:

2 tbsp. olive oil

1 block tofu, about one pound (well pressed, and crumbled)

1/2 cup shiitake mushrooms (diced small)

1/2 cup Napa cabbage (diced small)

1/2 tsp. fresh ginger (minced)

2 cloves garlic (minced)

3 scallions (diced)

2 tbsp. soy sauce (or, use a Japanese-style tamari)

1 tsp. sesame oil

Dash red pepper flakes (optional)

Optional: 2 tbsp fresh cilantro (chopped)



Directions:

Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and red pepper flakes, stirring well to combine.

Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly. Stir in the fresh cilantro.

Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper. Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal. Make a couple of pinches or folds to create a fan-like shape. This will help to seal the filling inside the dumpling. It may take a couple of tries to get the technique just right, but once you do, it's really quite easy!

Heat a couple of inches of water in a large pan, and place a vegetable steamer inside. Place the potstickers, a few at a time, on the steamer, cover, and steam your vegetarian potstickers for 2 - 3 minutes on each side. Potstickers are done steaming when they are soft and pliable.

https://fthmb.tqn.com/TZg0SN2GuUeAmiCXgDEaboylZTY=/960x0/filters:no_upscale%28%29/157558011-56a9bed45f9b58b7d0fe9c13.jpg">

[priscilla1961]

Raw Asian carrot avocado salad recipe



Ingredients

Dressing:

1 Tbs. sesame seed oil

1 Tbs. olive oil

3 Tbs. lime juice

2 Tbs. raw apple cider vinegar

1 ½ teaspoons. fresh ginger, minced

1 Tbs. ground coriander

1 Tbs. coconut nectar or maple syrup



For the salad

4 cups grated carrots

1 cup cilantro, chopped

1 cup parsley, chopped

½ cup chopped scallion

¼ cup raw sesame seeds (black preferred), plus extra for topping

3 Tbs. hemp seeds, plus extra for topping

1 medium avocado, diced



Instructions

Blend all the dressing ingredients together and set to the side.

Toss all the salad ingredients together in a large bowl, except for the avocado. Pour the dressing over, and mix very well.

Finally, add in the avocado, do one more gentle toss, then add some additional sesame and hemp seeds on top of the salad before serving.

https://1svs171z94oz9t7d2y7jqv1s-wpengine.netdna-ssl.com/wp-content/uploads/2016/07/Carrot-Salad-05.jpg">

[Blazor]

Raw Asian carrot avocado salad recipe

This sounds very yummy and healthy!

[priscilla1961]

Slow Roasted Crispy Pork Belly



INGREDIENTS

3 to 4 pounds (1.4 to 1.8 kilograms) whole slab of skin-on pork belly (*Footnote 1)

1/2 to 1 teaspoon salt, depending on the size of the pork belly (*Footnote 2)

Marinade

1/2 cup light soy sauce (or soy sauce, or tamari for gluten-free)

1/4 cup oyster sauce (*Footnote 3)

1/4 cup Shaoxing wine (or dry sherry for gluten-free)

2 cloves garlic, minced

1 tablespoon sugar

1/2 teaspoon coarsely ground black pepper powder

1/2 teaspoon five-spice powder

Serving options

Mustard, Sriracha hot sauce (or other hot sauce), or plum sauce

INSTRUCTIONS

Marinate

Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.

Pat the skin of the pork belly with a paper towel to dry completely. Score the skin into a crosshatch pattern using a sharp knife. Try to cut through the skin without piercing the fat.

Carefully transfer the pork into the shallow dish with the marinade. The marinade should come up to the sides of the pork but not touch the skin. Let it marinate in the fridge uncovered overnight or for up to a day.

Cook

Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.

Evenly spread a layer of salt to cover the pork skin entirely.

Cook at 400 F (200 C) for 30 minutes. Then lower the oven temperature to 300 F (150 C). Bake for another 2 hours.

Raise the oven temperature to 450 F (230 C) and roast for another 30 to 45 minutes, until the skin completely crisps up.

Move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy. Rest for 10 to 15 minutes before serving. Alternatively, you can place the pork in the oven on the lowest setting if you won't serve it immediately.

https://omnivorescookbook.com/wp-content/uploads/2017/04/1703_Siu-Yuk-Crispy-Pork-Belly_005.jpg">

[Anonymous]

Seven lucky foods to eat during Chinese New Year.



Fish — an Increase in Prosperity



Chinese Dumplings — Wealth



Spring Rolls — Wealth



Glutinous Rice Cake — a Higher Income or Position



Sweet Rice Balls — Family Togetherness



Longevity Noodles — Happiness and Longevity



Good Fortune Fruit — Fullness and Wealth

[Blazor]

Yes, I want them all lol.





Headed out to an old house restaurant in the country, is fried chicken lucky lol?

[Anonymous]

Yes, I want them all lol.





Headed out to an old house restaurant in the country, is fried chicken lucky lol?

Probably, if it still has the head attached.

[Anonymous]

We're having vegetarian potstickers tonight.



Ingredients:

3 tablespoons vegetable oil

1 leek, cleaned and thinly sliced

1 clove garlic, pressed

1 head Napa cabbage, finely shredded

2 tablespoons rice wine vinegar

2 teaspoons soy sauce

1-inch piece fresh ginger, peeled and grated

1 medium carrot, grated on finest holes of a box grater

24 wonton wrappers



Asian Dipping Sauce:

1/4 cup light soy sauce

2 tablespoons rice wine vinegar

1/2-inch piece fresh ginger, peeled and finely grated

1 teaspoon sugar

1/2 teaspoon toasted sesame oil

1/2 lemon, zested



Directions:

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.



Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.



To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.



To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.



Transfer to a platter and serve with the dipping sauce.

[priscilla1961]

Ramen Chicken Noodle



INGREDIENTS

1 tbsp. extra-virgin olive oil

2 bell peppers, chopped

2 large carrots, peeled and chopped

1/2 c. Thinly sliced green onions

3 cloves garlic, minced

kosher salt

Freshly ground black pepper

4 c. low-sodium chicken broth

2 packages ramen noodles (seasoning packets discarded)

2 c. shredded rotisserie chicken

1/4 c. freshly chopped cilantro

Juice of 1 lime, plus lime wedges for serving



DIRECTIONS

In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes.

Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through.

Serve with lime.

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSVu3oz_wFG2ztegqZGYHeqX8sWZ7Dc7wfTRsX7WkcxEstNqxGs">

[Anonymous]

https://www.youtube.com/watch?time_continue=111&v=7KkIQTtCU6g">https://www.youtube.com/watch?time_cont ... KkIQTtCU6g">https://www.youtube.com/watch?time_continue=111&v=7KkIQTtCU6g

[priscilla1961]

Shanghai Noodles



Ingredients

1/3 cup dark soy sauce (see Note)

1/4 cup oyster sauce

vegans: use hoisin sauce

recipe for homemade hoisin sauce

2 tablespoons sugar

1 1/2 tablespoons fresh ginger ,finely minced

1 lb pork tenderloin ,sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao

1 lb thick round egg noodles ,cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)

2 tablespoons high heat cooking oil

4 cloves garlic ,sliced thinly

6 green onions ,cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)

1/2 head Napa cabbage ,thinly sliced (white and pale green parts kept separate)

1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock

1 1/2 tablespoons sesame oil

Ground white pepper to taste



Instructions

To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes.

Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done (set the reserved marinade aside). Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.

https://www.daringgourmet.com/wp-content/uploads/2013/01/Shanghai-Noodles-6-sm.jpg">

[priscilla1961]

Chinese Eggplant with Spicy Garlic Sauce



Ingredients

2 tablespoons cooking oil divided

3 eggplant small, cut into long strips

2 cloves garlic finely minced

1 red chile pepper finely minced

1/2 inch fresh ginger peeled and finely minced

1 green onion chopped

1 tablespoon soy sauce

1 tablespoon black vinegar Chinese black vinegar

1/2 teaspoon sugar



Instructions

In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.

Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.

https://steamykitchen.com/wp-content/uploads/2013/12/chinese-eggplant-stirfry-with-spicy-garlic-sauce-recipe-0503-640x426.jpg">

[Frood]

Seven lucky foods to eat during Chinese New Year.



Fish — an Increase in Prosperity



Chinese Dumplings — Wealth



Spring Rolls — Wealth



Glutinous Rice Cake — a Higher Income or Position



Sweet Rice Balls — Family Togetherness



Longevity Noodles — Happiness and Longevity



Good Fortune Fruit — Fullness and Wealth

So basically wealth or foods to feed wealth?