CHINESE POT ROAST
The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those "America's Best" from several years ago.
Provided by NoSpringChicken
Categories Chinese
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients, stir well.
- Rub garlic mixture over entire surface of roast.
- Place roast in a large zip-lock plastic bag.
- Combine soy sauce, brown sugar and sherry; pour over roast.
- Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
- Remove roast from marinade, reserving marinade.
- Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
- Bring to a boil; cover, reduce heat and simmer for 2 hours.
- Add potato, carrot and onion.
- Cook an additional 30 minutes or until vegetables are tender.
- Remove roast and vegetables to a serving platter, reserving pan juices.
- Set roast and vegetables aside and keep warm.
- Combine cornstarch and 1/4 cup water, stirring until smooth.
- Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
- Serve roast and vegetables with gravy.
CHINESE POT ROAST
Saved this here so I don't lose it...sounds like something my guys will love. Served with some rice and stir-fry veggies...YUM! Adapted from Allrecipes.com
Provided by Lorrie in Montreal
Categories Meat
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the chuck roast with garlic salt, pepper and mustard powder.
- Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.
- Add the roast and brown on both sides, about 5 minutes per side.
- In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
- Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
- When the roast is done, remove it from the pan to a serving plate.
- Set the pan of drippings over medium-high heat and bring to a boil.
- Stir together cornstarch and 1/4 cup of cold water.
- Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over it.
Nutrition Facts : Calories 1301.8, Fat 92.7, SaturatedFat 36.4, Cholesterol 313, Sodium 2285.9, Carbohydrate 25.1, Fiber 1, Sugar 18.1, Protein 87.8
ASIAN POT ROAST IN AN INSTANT POT®
A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.
Provided by dlc1955dec
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
- Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
- Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g
CHINESE-STYLE POT ROAST
This dish spices up your traditionally affordable pot roast. The sweet complexity of Chinese five-spice powder and the tang of oyster sauce liven up a mixture of tomatoes, spices and vegetables for braising chuck roast. Serve with brown rice for soaking up the sauce.
Time 3h45m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- In a 5-quart heavy pot or Dutch oven, heat oil over moderately high heat until hot but not smoking.
- Brown roast on all sides.
- Transfer meat to a plate and pour off all but a tablespoon of fat.
- Return pot to heat and add onion, carrots, bell pepper and mushrooms.
- Cook over moderate heat, stirring, until softened, about 5 minutes.
- Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
- Stir in tomatoes, oyster sauce, red chile flakes and Chinese five-spice powder.
- Bring mixture to a boil.
- Add meat and simmer, covered, turning roast over halfway through cooking time, until meat is tender, about 3 hours.
- Let meat rest about 10 minutes before slicing.
- Cut across the grain into 1/2-inch-thick slices and arrange on a platter.
- Spoon vegetables and sauce over meat and garnish with cilantro and toasted sesame seeds.
Nutrition Facts : Calories 410 calories, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 110 milligrams, Sodium 190 milligrams, Carbohydrate 16 grams, Protein 45 grams
CHINESE POT ROASTED CHICKEN
this is from back when I was first married and got a Wok for a present we ate a lot of chinese home cooking because it was CHEAP. You can use a wok or a dutch oven for this dish
Provided by Shawn C
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub chicken with 1/4 c soy sauce, stand for 15 minutes.
- Brown in oil.
- Add sherry, ginger root and cook 20-30 minutes.
- Add mushrooms during last 5 minutes.
- Remove chicken, add celery and onions.
- Cook 1-2 minutes.
- Mix water, cornstarch, sugar and soy add to pan.
- Pour over chicken.
CHINESE ROAST PORK (CHAR SIU)
Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually "lazy" and use the marinade on a pork roast, then glaze it at the end.
Provided by laurenlikesfood
Categories Pork
Time P1DT35m
Yield 1 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 12
Steps:
- First day preparation:
- To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
- Second day preparation:
- Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
- Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
- Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
- Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
- Brush with half of remaining glaze and roast 10 minutes more.
- Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).
Nutrition Facts : Calories 497.2, Fat 28.2, SaturatedFat 9.7, Cholesterol 107.4, Sodium 1177, Carbohydrate 29.4, Fiber 0.8, Sugar 24.4, Protein 28.6
CHINESE POT ROAST
This recipe is one of my newly adopted ones from zaar. I have not yet tried it, but it sounds wonderful. Seeing as this was an adopted recipe and not one of my own, I appreciate the review. In light of the review I suggest that you cut back on the amount of stir fry sauce, or use one with less salt in it.
Provided by Shirl J 831
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in dutch oven.
- Add meat and brown on both sides.
- Combine stir-fry sauce with wine and pour over meat.
- Cover, reduce heat and simmer for 1 hour 40 minutes.
- Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
- Combine cornstarch and 1/4 cup Water.
- Remove meat to platter and keep warm.
- Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.
- To serve, cut meat across grain into thin slices and serve with the mushroom gravy.
Nutrition Facts : Calories 628.9, Fat 46.8, SaturatedFat 18.3, Cholesterol 156.5, Sodium 135.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.6, Protein 42.9
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
CHINESE ROAST PORK
Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Chinese
Yield 9
Number Of Ingredients 8
Steps:
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 g
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