Treasures Of The Earth Chinese Stir Fry Recipes

CHINESE SPICY EIGHT TREASURES STIR FRY

Steps:

• Stir fry the spiced bean curd with a teaspoon of oil over medium heat for 2 minutes. Take it out of wok and set aside. Stir fry the carrot with a teaspoon of oil using medium heat for about two minutes...until softens slightly. Take it out of wok and set aside. Repeat the process another two times with the edamame and the cubed pork and set both aside.
• Then add a tablespoon of oil to the pan and stir-fry the garlic over medium heat for about a minute. Add the shrimp and stir to combine. Add the peanuts and stir for another 3-5 minutes, until they start to smell fragrant. Then add the green pepper and mix well. Now add all the pre-cooked ingredients: the bean curd, carrot, edamame and pork. Continue to stir and cook for another few minutes so that everything comes together. Add cooking wine, spicy bean paste, sugar, sesame oil, and the black bean chili sauce. Stir everything together and keep stirring until most of the liquid has evaporated and all the ingredients are well-coated in sauce. Plate and serve!

TREASURES OF THE EARTH (CHINESE STIR FRY)

Steps:

• peel potato and wash eggplant and bell peppers.
• cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces.
• poor 2 T oil into a pan to heat over medium high heat.
• stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.
• while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside.
• add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so.
• transfer the veggies to the plate with the potatoes.
• add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic.
• add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste).
• add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

TREASURES OF THE EARTH

Steps:

• Slice the baby corn ears into 1/2 inch rounds.
• Heat a well seasoned wok over med high and stir fry the onion and carrot for about 3 minutes then add the mushrooms and stir fry for 3 more.
• Add the zucchinin, chestnuts and bell pepper. Stir fry for 3 more.
• Now add your corn, seitan, tofu and pineapple. Stir only occasionally for 5 to 7 minutes. The carrot should be crisp tender.
• Now combine broth, vinegar, braggs, cornstarch and cayenne stir until thoroughly mixed. Push vegetables to sides form a well. Add liquid to center of well. Stir constantly until thickened, then stir well to coat vegetables with sauce.