Asian Recipes

[priscilla1961]

Garlic And Egg Fried Rice



Ingredients

2 Tbsp Oil

1 Egg

1 tsp Ginger, chopped

6-7 cloves garlic, mashed

1 Red chilli, chopped

2 Cups Rice, steamed

1 tsp Salt

1 tsp Black pepper powder

1 tsp Soya sauce

1 tsp Coriander, chopped

2 tsp Spring onion, chopped



How to Make Garlic and Egg Fried Rice

1.Heat oil in a pan on medium flame and add the chopped garlic to it. Cook until light golden.

2.Now add a teaspoon of spring onion, ginger and red chilli. Saute for a minute.

3.Break an egg in the pan. Mix and cook until scrambled.

4.Then pour the steamed rice and combine well with the ingredients with light hands.

5.Add salt and black pepper powder and mix thoroughly pouring soya sauce over the rice.

6.Again add a teaspoon of spring onion to the rice and stir fry for a minute.

7.Transfer the hot and delicious fried rice in a bowl and serve hot garnished with spring onions and some coriander leaves. .

https://i.ndtvimg.com/i/2018-02/fried-rice_240x180_81519373821.jpg?downsize=300:200&output-quality=70&output-format=webp">

[priscilla1961]

Sticky Chinese pork stir-fry



INGREDIENTS

600g pork loin medallions, thinly sliced

2 tablespoons brown sugar

1 1/2 tablespoons Fountain Soy Sauce

1/2 teaspoon Chinese five spice

2 teaspoons fish sauce

200g packet dried rice stick noodles

1 1/2 tablespoons vegetable oil

1 red onion, halved, cut into thin wedges

2cm piece fresh ginger, peeled, finely grated

2 garlic cloves, crushed

1 red capsicum, thinly sliced

1 carrot, halved, sliced diagonally

1 bunch baby pak choy, roughly chopped

250g snow peas, trimmed

1/4 cup Massel chicken style liquid stock

1/4 cup oyster sauce

1/4 cup dry roasted cashews

1 green onion, thinly sliced

1 long red chilli, sliced diagonally



METHOD

Step 1

Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

Step 2

Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

Step 3

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

Step 4

Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.

https://img.taste.com.au/vQ31eaX6/w643-h428-cfill-q90/taste/2016/11/sticky-chinese-pork-stir-fry-105690-1.jpeg">

[priscilla1961]

Spicy steamed beef with rice



beef braising steak 500g



Thai fragrant rice 75g



star anise 1



cassia or cinnamon bark a small piece



For the marinade:



Sichuan chilli bean paste 1½ tbsp



fermented beancurd, mixed with its juices to a creamy consistency 1 tbsp



dark soy sauce 2 tsp



ginger 1 tbsp finely chopped



stock 4 tbsp



Shaoxing wine 2 tbsp



groundnut oil 3 tbsp



ground Sichuanese or Korean chillies (to taste) ½ tsp



ground roasted Sichuan pepper (to taste) ½ tsp



sesame oil 2 tsp



cloves of garlic, crushed and mixed with a little water and salt 2



spring onion greens 2 finely sliced



coriander leaves a small handful, torn



Directions:

Cut the beef against the grain into ½ cm thick slices. Place in a bowl with the marinade, and set aside.



In a dry wok, stir the rice, star anise and cassia or cinnamon over a moderate flame, until the grains are brittle and yellowish (10-15 minutes). Allow to cool, then grind in a liquidiser to a couscous consistency.



Add the rice meal to the beef, with 75ml cold water, mix well so the beef is evenly coated in rice meal. Place the beef in a heatproof bowl, put the bowl in a steamer and steam for about 2 hours.



Remove the bowl and scatter the beef with the chillies, Sichuan pepper, sesame oil, garlic, spring onions and coriander.

https://i.guim.co.uk/img/static/sys-images/Guardian/About/General/2010/11/13/1289671037153/Spicy-steamed-beef-with-r-006.jpg?width=620&quality=85&auto=format&fit=max&s=a0ed09a4a8b2cda585b4f47ee0b8a9f0">

[priscilla1961]

Beef & Broccoli Noodles



INGREDIENTS

12 oz. wide rice noodles or udon noodles

1/3 c. low-sodium soy sauce

3 cloves garlic, minced

Juice of 2 limes, plus wedges for serving

1 tbsp. Sriracha

1 tsp. honey

3 tbsp. toasted sesame oil, divided

1 tbsp. cornstarch

3/4 lb. flank steak, thinly sliced against the grain

1 large head broccoli, cut into florets

8 oz. baby bella mushrooms, sliced



DIRECTIONS

In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.

In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.

In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.

Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.

Serve with lime wedges.

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[Berry Sweet]

 nice.



We had crab legs and steak for dinner....with little spanakopita.  There was tuxedo cake for dessert.  The kid cooked the steaks, it was awesome!

[priscilla1961]

Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce of Northern China



Ingredients

2 long eggplants

1/4 cup cornstarch for coating

1 potatoes , cut into thick slices

1 green pepper , cut into small pieces

1 green onion , chopped

2 garlic cloves , chopped

oil for frying



Stir-frying sauce

2 tbsp. light soy sauce

1/4 tsp. sugar

1/4 tsp. salt

1/2 tbsp. dark soy sauce

1 tsp. cornstarch

3 tbsp. water



Instructions

Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.



In a small bowl, mix all of the stir-frying sauce together.

Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.

Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.

Pour extra oil out and leave around 1/2 tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.

Serve hot with steamed rice.

https://www.chinasichuanfood.com/wp-content/uploads/2015/05/Di-San-Xian-23.jpg">

[Frood]

Looks yum, priscilla!  



Have you got any simple Asian recipes for scallops and or prawns? Something easy to throw together with basic ingredients.



I've tried out various recipes from all over Asia but find that they call for shelf ingredients which I can't use up fast enough before they expire.

[Anonymous]

I'm making ten minute Szechuan chicken tonight.



Ingredients

4 boneless skinless chicken breasts, cut into cubes

3 tablespoons cornstarch

1 tablespoon vegetable oil

4 cloves garlic, minced

5 tablespoons low-sodium soy sauce

1 1/2 tablespoons white wine vinegar

1/4 cup water1 teaspoon white sugar

3 green onions, sliced diagonally into 1/2 inch pieces

1/8 teaspoon cayenne pepper, or to taste



Directions

1.Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.



2.Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

https://images.media-allrecipes.com/userphotos/560x315/663871.jpg">

[priscilla1961]

[Anonymous]

[priscilla1961]

Pea Shoots and Chicken in Garlic Sauce





Ingredients:



1 tablespoon cornstarch

1 1/2 teaspoons sesame oil

2 tablespoons vegetable oil

4 cloves garlic, minced

1 bunch pea shoots, trimmed

3/4 cup chicken broth

salt and black pepper to taste



Directions:



Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.



Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.

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[priscilla1961]

Shrimp Lo Mein With Three Vegetables



Ingredients

1/2 pound raw shrimp (shelled and deveined)

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon cornstarch

1/2 pound Chinese egg noodles

1 1/2 teaspoons sesame oil, or as needed

1 red bell pepper

1 3.5 ounce can bamboo shoots

1/2 cup shredded Napa cabbage

2 or 3 slices ginger, to make 2 teaspoons

1/4 cup homemade or store-bought low-sodium chicken broth

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1/2 teaspoon granulated sugar, or to taste

6 tablespoons oil for stir-frying



Steps to Make It

Rinse the shrimp under warm running water and pat dry with paper towels. Cut in half lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.





In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again and toss with the sesame oil.





Cut the red bell pepper in half, remove the seeds and cut into thin strips about 2-inches long. Rinse the bamboo shoots to remove any "tinny" taste. Drain and cut in half. Shred the cabbage. Mince the ginger until you have 2 teaspoons.



In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce, and sugar) and set aside.



Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.



Heat 2 tablespoons oil. When the oil is hot, add the shredded cabbage and the bamboo shoots. Stir-fry for a minute and add the red bell pepper. Stir-fry for another minute and remove from the wok.



Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.

https://www.thespruceeats.com/thmb/Pv2Id5y0VQCXq79eoCWfKDI1ReM=/960x0/filters:no_upscale%28%29:max_bytes%28150000%29:strip_icc%28%29:format%28webp%29/13878821955_40ee230ff8_o-56a1433b3df78cf77268f438.jpg">

[priscilla1961]

Easy Garlic Ginger Glazed Sticky Pork



Ingredients

1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1 tablespoon canola or peanut oil plus extra if necessary

5 cloves garlic peeled and minced or pressed through a garlic press

2- inch knob of fresh ginger grated

1/2 cup mild honey

2 tablespoons to 1/4 cup sriracha or chili garlic sauce

1 tablespoon rice wine vinegar or white wine vinegar





Instructions

In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.

Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.

Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.



Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

https://www.foodiewithfamily.com/wp-content/uploads/2015/07/Easy-Garlic-Ginger-Sticky-Glazed-Pork-4-600x900.jpg">

[Anonymous]

Looks tasty Priscilla.

[priscilla1961]

Spinach and Tofu Dumplings



Ingredients



DUMPLINGS

5 ounces baby spinach (5 packed cups)

5 ounces firm tofu, cut into 1/4-inch dice

2 1/2 tablespoons cornstarch

2 small jalapeños, seeded and minced

1 1/2 tablespoons soy sauce

1 1/2 teaspoons Asian sesame oil Salt and freshly ground pepper

About 45 square wonton wrappers (from 1 package)



DIPPING SAUCE

1/4 cup plus

2 tablespoons soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon honey



How to Make It



Step 1    

Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.



Step 2    

Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.



Step 3    

Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling.



Step 4    

In a small serving bowl, stir the soy sauce with the vinegar and honey.





Step 5    

Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

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