CHINESE STUFFED PEPPERS
Chinese stuffed peppers with black bean sauce are a dim sum staple and surprisingly simple to make at home. In our family's recipe, we use a shrimp only filling and long hot green peppers if you like it spicy!
Provided by Bill
Categories Fish and Seafood
Time 30m
Number Of Ingredients 20
Steps:
- Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and folding the shrimp paste over and onto itself, and continuing to chop. Transfer the shrimp paste to a bowl.
- Chop the scallions. Set aside half of the green portion for the sauce. Add the rest of the chopped scallion to the shrimp, along with 1 teaspoon salt, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 1 1/2 tablespoons cornstarch, 2 teaspoons Shaoxing wine, and white pepper to taste. Use a fork to beat/whip the shrimp until it is smooth and all the ingredients are well-combined.
- Pop the stems off the bell peppers and follow the lines of each pepper to cut into 3-5 segments. Remove the seeds. If using long hot green peppers, just cut them in half lengthwise and remove the seeds.
- Stuff each pepper segment with the shrimp mixture until the filling is even with the edges of the peppers. You can also trim the ends of the peppers to ensure they are flush and at the same level of the filling. This will make the peppers easier to cook.
- Heat a tablespoon of oil in a wok or skillet over medium high heat and place the peppers in the oil, stuffing side down. Cook until they are browned, about 2 minutes. Turn the peppers over to sear the bottoms for another 2 minutes, turning the heat down if they start to get too dark. If using the long hot green peppers or another variety of thin-fleshed pepper, simply transfer them to the serving plate.
- If using bell peppers, which have thicker flesh and take longer to cook, add 2 tablespoons of water to the pan, cover, and steam for another 2 minutes, or until the peppers are just tender. Set aside on a serving plate.
- It's time to make the sauce, which only takes a couple minutes. Heat the wok over medium heat and add the oil, garlic and fermented black beans. Stir-fry for a few seconds and add the shaoxing wine. When the wine is bubbly, add the rest of the sauce ingredients (except the cornstarch slurry) and bring to a simmer. Once simmering, add the cornstarch slurry gradually until the sauce is thick enough to coat a spoon. Stir in the reserved scallions and spoon the sauce over the peppers to serve.
Nutrition Facts : Calories 277 kcal, Carbohydrate 11 g, Protein 21 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 214 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TRADITIONAL MANDARIN FRIED RICE
It is recommended to use day-old rice so that the drier rice can soak up the flavors.
Provided by Ming Tsai
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.
VEGGIE-STUFFED FRIED RICE
Steps:
- Heat about a tablespoon of avocado oil in a large (12-inch) cast iron skillet over medium-high heat. Add the beaten eggs and scramble until not quite fully set. Remove from pan and set aside.Add another tablespoon of avocado oil to the now-clean pan. Add the onions and mushrooms and cook, stirring frequently, for 5 minutes. Add the carrot, zucchini, bell pepper, spinach, and green peas and cook, stirring frequently, until carrots are tender crisp, about 3-5 minutes. Add the garlic and cook for another 2 minutes. Season to taste with salt and pepper. Remove veggies from pan.Add a bit more avocado oil to the clean pan and add the chicken. Cook until no longer pink in the middle, about 8-10 minutes. Season with salt and pepper to taste. Remove from pan.Add 2 tablespoons of avocado oil and butter to the now-empty pan (it's okay if there's some crispy bits from chicken still in the pan) and turn the heat up to high. Once the butter melts, add the rice. Gently break up any large clumps. Cook, stirring frequently, until rice is hot and turning brown here and there. Meanwhile, whisk together the soy sauce, sugar, and sesame oil.Return the eggs, veggies, and chicken to the pan. Add the soy sauce mixture and give everything a good stir. Heat until everything is nice and hot. Serve immediately with green onions, butter and hot sauce (gochujang is my favorite).
COMBINATION FRIED RICE
Use a mix of whatever meat you have on hand. Can use store-bought spicy chili-garlic (Sriracha) or can use Recipe #415971 as a sub. Don't omit it!!!
Provided by gailanng
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
- Heat remaining 2 tablespoons oil in skillet; add onion, garlic and bell pepper and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish with green onions.
FRIED RICE ARANCINI
With a little Italian influence, leftover fried rice is transformed into crunchy, golden brown nuggets similar to arancini (fried balls made from Arborio rice). Dip them in duck sauce or even some hot mustard if you have a few packets kicking around.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Fill a large pot halfway with oil and attach a deep-fry thermometer to the side. Heat over medium high to 350 degrees F. Line a plate with paper towels.
- Mix the panko and 1/4 teaspoon salt in a small bowl.
- Mix together the fried rice, flour, chile sauce, soy sauce and egg in a large bowl until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls.
- Roll each ball in the panko mixture and transfer to a plate. Working in batches, carefully fry the balls until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to the prepared plate to drain. Sprinkle with salt and serve with duck sauce for dipping, if desired.
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
CHINESE FRIED RICE WITH SHRIMP
This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.
Provided by karen
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make rice in advance and refrigerate.
- Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
- Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
- Make a well in the center of the rice and pour the egg into it, stirring until barely set.
- Stir egg into the rice mixture.
- Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
- For Vegetarian omit both the chicken and the shrimp.
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- Heat 1 Tbsp. oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
- Heat remaining 2 Tbsp. oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish, if desired.
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