Asian Recipes

[Frood]

Priscilla make cheap fried rice recipe party for budget conscious?

[Anonymous]

Priscilla make cheap fried rice recipe party for budget conscious?

I put that that through Google translate just for fun..



It loses it's humour with the Google translation.

[priscilla1961]

CHICKEN PINEAPPLE STIR- FRY



INGREDIENTS

1⁄4 cup soy sauce

2 tablespoons sugar

1 tablespoon cider vinegar

1 tablespoon ketchup

1⁄2 teaspoon ginger

1 tablespoon minced garlic

1 teaspoon cornstarch

1 lb boneless skinless chicken breast, cut into 2 inch strips

2 tablespoons vegetable oil

1(16 ounce) package frozen stir fry vegetables

1(8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice

hot cooked rice



DIRECTIONS

Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.

In large skillet, stir-fry chicken in hot oil 5 minutes.

Add vegetables, stir-fry 4 more minutes.

Stir in pineapple and sauce, heat through.

Serve over rice.

https://img.sndimg.com/food/image/upload/c_thumb,q_80,w_565,h_318/v1/img/recipes/24/30/6/picHLi7sw.jpg">

[Vancouver]

CHICKEN PINEAPPLE STIR- FRY



INGREDIENTS

1⁄4 cup soy sauce

2 tablespoons sugar

1 tablespoon cider vinegar

1 tablespoon ketchup

1⁄2 teaspoon ginger

1 tablespoon minced garlic

1 teaspoon cornstarch

1 lb boneless skinless chicken breast, cut into 2 inch strips

2 tablespoons vegetable oil

1(16 ounce) package frozen stir fry vegetables

1(8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice

hot cooked rice



DIRECTIONS

Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.

In large skillet, stir-fry chicken in hot oil 5 minutes.

Add vegetables, stir-fry 4 more minutes.

Stir in pineapple and sauce, heat through.

Serve over rice.

https://img.sndimg.com/food/image/upload/c_thumb,q_80,w_565,h_318/v1/img/recipes/24/30/6/picHLi7sw.jpg">

Looks good. Thanks.

[priscilla1961]

Spicy Pork and Spinach Dumplings with Soy Dipping Sauce



INGREDIENTS

1 tsp. plus 1 tbsp. vegetable oil, divided

1 c. baby spinach leaves

1/4 lb. ground pork

1 tsp. minced garlic

1 tsp. grated fresh ginger

1/2 tsp. red pepper flakes

1/4 tsp. cornstarch

kosher salt

Black pepper

1 tbsp. flour

28 dumpling or wonton wrappers

2 tbsp. soy sauce

2 tbsp. rice vinegar

1 tsp. sesame oil

2 green onions, thinly sliced (green parts only)





DIRECTIONS

In a large skillet, heat 1 teaspoon oil over medium-high heat. Cook spinach until wilted, 2 minutes. Drain, squeeze dry, and coarsely chop. Place in refrigerator for 5 minutes to cool.



In a medium bowl, mix together pork, garlic, ginger, red pepper flakes, and cornstarch. Stir in chopped spinach. Season generously with salt and pepper.



Sprinkle flour on a baking sheet and arrange dumpling wrappers on top. Drop 1 teaspoon of pork filling in center of each wonton wrapper. One by one, brush edges of the wonton wrappers with a bit of water. Fold them in half and gently pinch the edges together, then crimp. Transfer finished dumplings to a parchment-lined baking sheet.



Continue wrapping and crimping dumplings and cover them with moist paper towels so they don't dry out.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Place half the dumplings in skillet and sear until nicely browned, about 1 minute. Tip dumplings over and add ½ cup water; place lid on dumplings and let steam until skillet is dry, 3 to 4 minutes. Transfer to a plate and cook remaining dumplings.



In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.



Serve dumplings, garnished with green onions, with dipping sauce.

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[caskur]

YUM...

[priscilla1961]

Hunan chicken



INGREDIENTS

3 tbsp. canola oil, divided

4 boneless, skinless chicken thighs, cut into 1" pieces

1" piece ginger, minced

1 large head broccoli, cut into small florets

1 red bell pepper, chopped

4 4-6 dried chilis

2 tbsp. sherry

1/4 c. low-sodium soy sauce

1 tsp. cornstarch

2 tsp. sambal oelek

1 tsp. sesame oil

Rice, for serving





DIRECTIONS

In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.



Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.



In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.

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[priscilla1961]

Chinese Chicken



Ingredients

MARINADE:

2 garlic cloves , minced

2 tsp brown sugar

1 1/2 tbsp honey

1 1/2 tbsp hoisin sauce

2 tsp oyster sauce

1 ½ tbsp light soy sauce (or all purpose)

1/2 tsp Chinese five spice powder (Note 1)

1/2 tsp sesame oil (not critical)

Few drops red food colouring , optional



CHICKEN:

750 g / 1.5lb chicken thigh fillets , skinless boneless (or breast)

1 tbsp vegetable oil

10 – 12 bamboo skewers , soaked in water for 1 hour (optional)

Green onions / scallions , finely sliced, for garnish (optional)



INSTRUCTIONS

Place Marinade ingredients in a ziplock bag or bowl and mix to combine.

Add chicken and mix to coat. Marinade for 3 – 24 hours.

Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.

Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).

Remove chicken from marinade (RESERVE for basting) and place in the skillet - cook in 2 batches, don't crowd the pan. Cook for 4 minutes then turn.

Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again - cook for 1 minute.

Baste the chicken, then turn again and cook for 45 sec - 1 min.

Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.

Serve, garnished with green onions / scallions if using!

https://www.recipetineats.com/wp-content/uploads/2017/06/Chinese-BBQ-Chicken-4.jpg?resize=650,910">

[priscilla1961]

Mapo Doufu



Ingredients:

8 ounces mung bean noodles or rice noodles

1 1/2 teaspoons toasted sesame oil

3/4 cup beef stock

1 1/2 tablespoons Sichuan peppercorns

1 tablespoon peanut oil

2 cloves garlic, crushed and finely chopped

1 tablespoon peeled and grated fresh ginger

1 red Fresno chile, seeded and finely diced

12 ounce ground pork

1 to 2 tablespoons chili bean sauce

1 tablespoon Shaohsing rice wine or dry sherry

1 pound firm fresh tofu, cut into 1-inch chunks

1 to 2 tablespoons light soy sauce

1 to 2 tablespoons black rice vinegar or balsamic vinegar

Sea salt

Ground white pepper

1 tablespoon cornstarch

2 large scallions, sliced



Directions:

1. Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking.



2. In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat.

 

3. In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.



4. Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce, black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.

 

5. Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.

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[Frood]

I make Priscilla recipe....chicken and broccoli with pork dumpling!



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[Vancouver]

I make Priscilla recipe....chicken and broccoli with pork dumpling!



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Looks good. Some of my friends don't know how to use the chopsticks.

[Frood]

You kicked the legs out of the gag...  ac_razz

[Anonymous]

I make Priscilla recipe....chicken and broccoli with pork dumpling!



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Looks good. Some of my friends don't know how to use the chopsticks.

I know some people who can't too.

[priscilla1961]

Baby Bok Choy With Oyster Sauce



INGREDIENTS

1 tablespoon soy sauce

3 ½ tablespoons oyster sauce

 Pinch of sugar

2 tablespoons rice vinegar (do not use seasoned rice vinegar)

1 tablespoon neutral oil

1 tablespoon finely minced garlic

4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed



PREPARATION

Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.

Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.

Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

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[priscilla1961]

Sichuan Noodles



Ingredients

1 pound fresh noodles (Shanghai thin noodles are good)

1/2 pound chicken breast (cut into strips)

4 ounces shrimp (shelled and cleaned)

1/2 bok choy (cut into bite-size pieces)

1/2 cup carrot (cut on the diagonal)

1/2 cup broccoli or cauliflower (trimmed, cut on the diagonal into 1-inch pieces)

1 onion (shredded)

1 clove garlic (minced)

1 tablespoon light soy sauce

2 tablespoons hot bean sauce

1/2 teaspoon salt

5 tablespoons cooking oil for stir-frying



For the Marinade:

1 teaspoon wine

1 teaspoon light soy sauce

1 teaspoon cornstarch



For the Sauce:

1/2 cup stock

1 teaspoon light soy sauce

1 tablespoon chili oil

1 teaspoon sugar

1 teaspoon sesame oil

2 teaspoons cornstarch



Steps to Make It

Mix together marinade ingredients.  Marinate chicken for at least twenty minutes.



While marinating chicken, mix together sauce ingredients. Set aside.



Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes.  Loosen up noodles with chopsticks as they are boiling.  Drain.



Heat wok.  When heated, add 1 tablespoon of oil.  Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.



Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli, and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.



Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp, and all the vegetables.



Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

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