QING CHAO CAI HUA (CHINESE STIR-FRIED CAULIFLOWER)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.
Provided by Kate S.
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
- Wash bell pepper, remove stem and seeds, and cut into thin slivers.
- Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
- Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Nutrition Facts : Calories 660.5, Fat 19.6, SaturatedFat 3.1, Sodium 783.8, Carbohydrate 107.6, Fiber 42.8, Sugar 42.3, Protein 41
QING CHAO LU SUN (CHINESE STIR-FRIED ASPARAGUS)
There are quite a number of stir-fried asparagus recipes on the site already, but none of them in the simple Chinese 'qing chao' style.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean asparagus, cut into 2-in segments, blanch briefly, and drain.
- Mince green onion. Combine corn starch with 2/3 c water.
- Heat wok over highest heat. Add oil and swirl to heat. Add green onion and toss one moment until fragrant but not burned. Add asparagus. Add a little water and stir-fry briefly.
- Season with salt and MSG. Add corn starch mixture and heat to thicken. Turn off heat and drizzle with sesame oil. Transfer to serving dish. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Nutrition Facts : Calories 163.9, Fat 15, SaturatedFat 2, Sodium 163.6, Carbohydrate 6.6, Fiber 2.6, Sugar 1.7, Protein 3.1
XIANG GU CHAO CAI HUA (SHIITAKE-FRIED CAULIFLOWER)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways.
Provided by Kate S.
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
- Cut cauliflower (and broccoli if using?into florets and wash.
- Mince green onion.
- Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry.
- Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
- Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Nutrition Facts : Calories 730.3, Fat 19.8, SaturatedFat 3.2, Sodium 787.4, Carbohydrate 125.5, Fiber 45.5, Sugar 41.3, Protein 43.4
QING CHAO HE LAN DOU (STIR-FRIED SNOW PEAS)
This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap ends from snow peas, wash and drain.
- Peel carrot and thinly slice into rounds.
- Heat empty wok over highest heat. Add oil and swirl to heat. Add snow peas and carrots and stir-fry.
- Season with salt and msg.
- Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Nutrition Facts : Calories 156.8, Fat 13.8, SaturatedFat 1.8, Sodium 157, Carbohydrate 6.9, Fiber 2.3, Sugar 3.6, Protein 2.2
CHINESE MUSLIM STIR-FRIED BEEF AND CELERY (QIN CAI CHAO NIU ROU)
An authentic home-style Chinese dish. One of my Chinese friends is always delighted when she learns a new dish, and when she served me this one the other day, she was eager to tell me how it is made. She had just learned it from a Hui (Chinese Muslim) friend. I'm not sure the name of the chili that is actually used for this dish. It is pale green, crinkly and irregular in shape, and mild, normally chopped up seeds and all for stir-fry. It is the most common chili in the Chinese market (at least in Yunnan), and is called qing jiao, but I can't figure out the name in English. The second most common chili here is the Anaheim, so I listed that one in the recipe.
Provided by Kate S.
Categories Meat
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix raw ground beef with salt.
- Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like.
- Thinly slice garlic.
- Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant.
- Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color.
- Remove vegetables to a bowl, leaving as much oil in the wok as possible.
- Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant.
- Add beef and stir-fry a minute or two until done.
- Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes.
- Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.
Nutrition Facts : Calories 435, Fat 39.8, SaturatedFat 9.6, Cholesterol 57.8, Sodium 639.6, Carbohydrate 3.1, Fiber 0.4, Sugar 1.2, Protein 16.4
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