Tag: chinese food
Sauteed Tofu with Hoisin Sauce
1 pack extra firm tofu, drained of excess liquid
¼ cup hoisin sauce
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon fresh grated ginger
3 garlic cloves, grated
1 teaspoon sesame oil
Salt
½ teaspoon red pepper flakes
4 tablespoons peanut oil
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
¼ cup green onions, chopped
Place the drained tofu on a plate lined with several paper towels. Cover tofu with several more paper towels and top with a heavy pan or something heavy. Let sit for 30 minutes to drain excess liquid.
Mix the hoisin sauce, soy sauce, honey, ginger, garlic, oil, 1 teaspoon salt and red pepper flakes in a large bowl and keep aside.
Cut tofu into bit sized squares and toss in the bowl with the sauce. Marinate for 30 minutes.
Heat a heavy pan with peanut oil. Once really hot, add tofu and sear on all sides- about 3 to 4 minutes on each side.
Remove from heat and sprinkle sesame seeds and green onion. Serve with rice.
Chinese Eggplant with Ground Turkey and Green Beans
1 pound ground turkey meat
2 tablespoons Chinese cooking wine
2 teaspoons ginger, grated
1 teaspoon salt
Marinate the turkey meat with the cooking wine, ginger and salt and keep aside for an hour.
4 to 6 tablespoons oil
2 long Asian eggplants, cut on a bias into 2 inch pieces
1 pound thin green beans
3 garlic cloves, chopped
1 tablespoon ginger, chopped
4 green onions, green and white part separated and chopped
3 tablespoons doubanjiang (broadbean sauce)
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
Salt if needed
Transfer the eggplants into a large pot filled with water with 2 teaspoons of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants are well soaked. After 10 minutes, drain completely and dry well.
Heat 2 to 3 tablespoons oil in a wok like pan and fry the eggplants for 6 to 9 minutes till the eggplants become soft and golden brown. Take out of pan and keep aside. Add more oil and fry the green beans for 4 to 5 minutes. Take out of the pan and add more oil and add the white part of the green onions, ginger and garlic. Saute on medium heat for a minute and add the marinated ground turkey. Saute on high heat till the meat is nicely separated and golden brown. Add the doubanjiang, soy sauce, sugar and sesame oil. Mix well and check for seasonings and add salt if necessary. Garnish with the green parts of the green onions and serve with steamed rice.
Minced Chicken with Black Bean Sauce
- 1 pound minced chicken (thighs)
- 1 tablespoons tamari
- 2 teaspoons rice vinegar
- 2 teaspoons corn starch
Add the chicken to a medium bowl. Dissolve the corn starch in the rice vinegar and tamari. Add the corn starch mixture, mix well and marinate for 2 to 3 hours. Keep refrigerated.
Sauce
- ¼ cup black bean sauce
- 2 tablespoons sweet chili sauce
Mix the black bean and sweet chili sauce. Keep aside.
- 2 to 3 bunches broccolini, cut the tops off and chop; cut the green stalks and chop, keep aside
- 2 tablespoons extra light olive oil
- 3 garlic cloves, grated
- 1 inch ginger, grated
Heat a wok like saucepan with the olive oil. Add the broccolini stalks, ginger and garlic. Saute on high heat for 2 to 3 minutes. Add the minced chicken and cook while separating on high heat. Add the broccolini greens and mix well. Add the black bean sauce and mix well. Bring to a boil and cook for another 2 to 3 minutes. Check for seasonings and serve with rice or noodles.
Cauliflower and Yellow Pepper Stir Fry
1 head of cauliflower, cut into florets
1 tablespoon olive oil
1 tablespoon tamari
Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.
1 yellow pepper, chopped
1 yellow onion, sliced
4 garlic cloves, chopped
2 tablespoons olive oil
½ cup cilantro, chopped
Sauce
¼ cup ketchup
2 tablespoons sweet garlic chili sauce
2 tablespoons tamari
1 teaspoon hoisin sauce
Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.
Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.
Tofu Stir Fry with Mushrooms and Bok Choy
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
Sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
MaPo Tofu with Mushrooms and Bok Choy
- 1 pack firm tofu- 450 grams, cut into 1 inch squares and soaked in 3 cups of water and 2 teaspoons salt for 10 minutes
- 2 tablespoons peanut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 inch ginger, chopped
- 10 ounces Cremini mushrooms, chopped into small pieces
- 1 tablespoon chili bean sauce
- 1 teaspoon Sichuan peppercorn, ground
- Salt
- 1 tablespoon tamari
- 5 to 6 mini bok choy, sliced in half
- ½ cup mushroom or vegetable broth
- 1 tablespoon water
- 1 tablespoon corn starch
- ½ cup fresh cilantro, chopped
Drain the tofu and pat dry making sure not to break the pieces. Mix the corn starch in water in a small bowl, mix and keep aside.
Heat a wok like pan with peanut oil. Add the onion, ginger and garlic. Stir fry over high heat for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 3 to 4 minutes. Move the veggie mixture to the side of the pan and add the chili bean sauce and Sichuan peppercorn powder. Saute for 30 seconds. Mix in with the veggies and add the tamari, tofu, bok choy, broth and corn starch. Mix well and bring to a boil. Simmer for 2 to 3 minutes, add salt if needed. Garnish with cilantro.
Quick Brown Fried Rice
- 2 cups cooked & cooled brown rice, store bought or made at home
- 2 tablespoons extra light olive oil
- ½ teaspoon toasted sesame seed oil
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 2 cups shredded carrots and broccoli stalks (I buy it packaged from Trader Joes)
- 2 eggs, beaten
- 1 to 2 teaspoons dark soy sauce (regular soy sauce can be used, you will need to use more)
- Salt to taste
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
Heat a wok like pan with the oils. Add the ginger and garlic and sauté on medium heat for 2 to 3 minutes. Add the shredded vegetables and sauté for 3 to 4 minutes. Add the beaten eggs and mix well with the spatula. Add the cooked rice and mix well and stir fry for 3 to 4 minutes on high heat. Add the soy sauce and continue to stir fry. Check for seasonings and add salt if necessary. Garnish with cilantro and green onions.