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Tag: chinese cuisine

Sesame Glazed Chicken

April 29, 2019

Sesame Glazed Chicken

  • 1 teaspoon black peppercorns

Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.

  • 2 medium shallots, ends cut off
  • 4 garlic cloves
  • 1 teaspoon extra light olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.

  • 1½ pound chicken breast cut into ½ inch pieces
  • 1 tablespoon sweet chili garlic sauce
  • 1 tablespoon tamari
  • 2 teaspoons sesame seeds

Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.

Glaze

  • ½ cup oyster sauce
  • 1 tablespoon tamari
  • ¼ cup rice wine vinegar
  • 1/3 cup apple cider

Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.

  • 2 tablespoons extra light olive oil
  • 1/3 cup green onions, chopped

Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.

Sweet and Sour Chicken

January 21, 2019

I tweaked this recipe from New York Times cooking section- it is definitely one of my favorite places to get inspired as they have such amazing variety of recipes. This one reminds me of my childhood in India ordering sweet and sour chicken from a local Chinese restaurant called Suzie Wong.

  • 2 pounds chicken breast, cut into 1 inch pieces
  • 6 tablespoons cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Mix the cornstarch with the salt and pepper and toss the chicken pieces in the cornstarch mixture.
  • 4 tablespoons peanut oil plus more
  • 4 to 5 dried red chilies

 

Heat a large non-stick frying pan with the oil on high. Add half of the chicken and cook, turning occasionally until golden brown and near cooked, about 4 minutes. Repeat with the rest of the chicken and keep aside.

  • ½ cup apple cider vinegar
  • ¼ cup honey
  • ½ cup pineapple juice
  • 3 tablespoons ketchup
  • 2 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 3 garlic cloves, grated
  • 1 medium onion, sliced
  • 2 medium red bell peppers, seeded and cut into 1 inch pieces
  • 1 cup canned pineapple chunks
  • 3 scallions, thinly sliced

 

Mix the vinegar, honey, pineapple juice, ketchup, oyster sauce, soy sauce, brown sugar and garlic in a small bowl and keep aside.

Add more oil to the frying pan if needed. Heat on medium heat and add the dried red chilies. Saute for 30 seconds. Add the onion and pepper and sauté on high heat for 2 minutes. Add the sauce, pineapple chunks and the chicken. Bring to a boil and let the sauce reduce on medium heat for 2 to 3 minutes, making sure the chicken is cooked through. Check for seasonings and garnish with scallions. Serve with white or brown rice.

Steak Mushroom Broccoli Lo Mein

October 8, 2018

  • 8 ounces lo mein noodles, cooked according to package instructions, rinse with water and drizzle a teaspoon of oil to avoid clumping
  • 4 garlic cloves, minced
  • ¼ soy sauce
  • 3 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 4 tablespoons peanut oil
  • 4 ounces steak, filet mignon, cut thinly
  • 1 inch fresh ginger, sliced thin
  • 4 cups fresh broccoli, cut into florets
  • ¼ cup chicken broth
  • 2 cups Cremini mushrooms, cut into quarters
  • 2 carrots, shredded
  • Salt
  • 3 scallions, thinly sliced
  • 2 teaspoons sesame oil
  • Juice of one lime

Stir together the garlic, soy sauce, honey and red pepper flakes. Heat a tablespoon of peanut oil in a wok like pan till scorching hot. Add the steak and ginger. Saute on high heat for about two minutes, sprinkle with salt and transfer to a plate.

Add 2 tablespoons peanut oil into the same wok, add the mushrooms and sauté on high for 3 to 4 minutes, till the mushrooms are golden brown. Transfer to the same plate.

Add the remaining tablespoon oil to the wok and add the broccoli florets. Cook on high for 2 minutes and add chicken broth to steam the broccoli. Cook for 2 minutes, add the carrots, steak, mushroom and soy sauce mixture. Bring to a boil and add the noodles and toss well. Check for seasoning and add salt accordingly. Add the sesame oil, scallions and lime juice. Toss to coat and serve warm.

Shredded Tofu with Mushrooms and Edamame

April 22, 2018

I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.

1 package firm tofu (15 ounces), drained

4 tablespoons soy sauce

2 tablespoons Chinese Shaoxing sauce

Juice of 1 lime

2 teaspoons sesame oil

2 teaspoons cornstarch

3 tablespoons peanut oil

3 cups shiitake mushrooms, sliced

1/3 cup green onions, chopped

1 stalk lemongrass, trimmed and outer leaves removed

1 inch fresh ginger

3 garlic cloves

1 jalapeno, seeds taken out

Salt

¾ cup shelled edamame

½ cup chopped, basil, cilantro and chives

 

Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.

In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.

Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.

In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well.  Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.

Stir Fried Noodles with Steak and Mushrooms

March 5, 2018

I love a one pot meal! This is a yummy dish filled with noodles, steak and mushrooms. It is flavored with one of my favorite Chinese spices- Szechuan peppercorns!!

  • 10 ounces Chinese noodles, cooked according to directions, keep aside
  • 1 rib eye steak, sliced thin
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Roast the peppercorns and cumin seeds in a pan for 2 to 3 minutes. Let them cool and grind till a powder is formed. Marinate the steak slices with the spice mixture and salt for 2 to 3 hours.

  • 3 tablespoons peanut oil
  • 10 ounces Cremini mushrooms, sliced
  • 4 ounces Shiitaki mushrooms, sliced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, grated
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with the oil. Brown the steak on high heat for 2 to 3 minutes. Take out of the pan and add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the onion and garlic. Saute for a minute and add the cooked noodles, steak slices and the sauces. Mix well and check for seasonings. Garnish with cilantro.

Tofu and Broccoli Stir Fry with Cumin

January 28, 2018

 

 

 

 

 

 

 

 

 

1 tablespoon Shaoxing wine

1 teaspoon salt

2 teaspoons soy sauce

2 teaspoons dark soy sauce

1 tablespoon corn starch

1 teaspoon honey

¼ cup water

3 tablespoons peanut oil

2 teaspoons minced ginger

1 tablespoon minced garlic

2 serrrano chilies, chopped

2 teaspoons ground cumin

1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water

3 cups broccoli florets

3 scallions, chopped

1 teaspoon sesame oil

In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.

Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.

Tofu and Broccoli Stir Fry with Blood Orange Sauce

February 26, 2017

Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!

  • 1 cup blood orange juice
  • 2 tablespoons low sodium soy
  • 2 teaspoons honey
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon Thai chili paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated

Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.

  • 4 tablespoons extra light olive oil
  • 1 large yellow onion, sliced
  • 1 cup Cremini mushrooms, sliced
  • 3 cups broccoli florets
  • 1 package firm tofu, cut into cubes
  • 2 teaspoons corn starch

Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.