Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef Recipe By:leith123 “I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.” Ingredients 1 pound flank steak, cut into bite-size pieces 1/4 cup cornstarch 2 teaspoons olive oil 1 onion, thinly sliced 1 tablespoon minced garlic 3 large green onions, sliced diagonally into 1/2 inch pieces 1/2 cup soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 teaspoon minced fresh ginger root 1/2 cup hoisin sauce Directions … Continue reading Slow Cooker Mongolian Beef

Pickled Daikon Radish and Carrot

Pickled Daikon Radish and Carrot Ingredients 1/2 cup distilled white vinegar 1/4 cup white sugar 1 small carrot, peeled and cut into matchsticks 1 daikon radish, peeled and cut into matchsticks 2 tablespoons chopped fresh cilantro 1 Thai chile pepper, seeded and chopped Directions Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight. Continue reading Pickled Daikon Radish and Carrot

Long Soup

Long Soup “A touch of East Asian in this soup, hope that you will like it as much as I do.” Ingredients 1 1/2 tablespoons vegetable oil 1/4 small head cabbage, shredded 4 ounces lean pork tenderloin, cut into thin strips 1/2 teaspoon minced fresh ginger root 6 cups chicken broth 2 tablespoons soy sauce 8 fresh green onions, chopped 4 ounces dry Chinese egg noodles Directions Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger. Add chicken broth and … Continue reading Long Soup

Hunan Peppered Pork

Hunan Peppered Pork Recipe By:Nancy Huang “An authentic, mouth-burning but delicious Hunan recipe served by my grandmother, who was born and grew up in the heart of Hunan province.” Ingredients 3 tablespoons vegetable oil, or more as needed, divided 2 cloves garlic, crushed 1 ounce fresh ginger, minced 1 pound pork tenderloin, sliced into thin strips, or to taste 3 hot long green chile peppers, sliced into thin strips, or more to taste salt to taste 2 teaspoons soy sauce, or to taste Directions Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute … Continue reading Hunan Peppered Pork

Hunan Kung Pao

Hunan Kung Pao “This recipe is similar to a famous food chain! Serve over thick noodles.” Ingredients 4 skinless, boneless chicken breast halves – cut into 1 inch cubes 20 peeled and deveined large shrimp (21 to 30 per pound) 4 teaspoons soy sauce 4 teaspoons rice wine 2 teaspoons sesame oil 1 tablespoon cornstarch 1/2 cup vegetable oil, divided 4 cloves garlic, minced 16 dried red chile peppers, cut in half 2 teaspoons Szechuan peppercorns (optional) 1 red bell pepper, sliced 1 green bell pepper, sliced 1/4 cup dark soy sauce 2 tablespoons rice wine 2 teaspoons white sugar … Continue reading Hunan Kung Pao

Hunan-Style Chicken

Hunan-Style Chicken Recipe By:Dan “I hope my dad doesn’t read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it’s easy too!” Ingredients 1 tablespoon honey 1 teaspoon black peppercorns 1/2 teaspoon salt 2 tablespoons dark soy sauce 2 tablespoons dry sherry 6 boneless skinless chicken thighs, cut into chunks 3 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1 tablespoon crumbled dried red chile pepper 4 green onions, chopped 1 teaspoon hot bean sauce 2 tablespoons … Continue reading Hunan-Style Chicken

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa) Author Andrea Nguyen Yield 4 servings You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there’s no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them … Continue reading Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

Dim Sum Chicken Feet

Dim Sum Chicken Feet Prep Time 4 hrs Cook Time 25 mins Total Time 4 hrs 25 mins Dim Sum style chicken feet – braised version Course: dim sum Cuisine: Chinese Keyword: chicken feet Servings: 2 Calories: 284 kcal Author: Elaine Ingredients 20 chicken feet , cut the nails and any dirty parts oil for deep frying iced water for soaking the chicken feet Sauce 2 garlic cloves , finely chopped 2 green onions , finely chopped 2 fresh Thai chili pepper , finely chopped(optional) 1 inch root ginger , finely chopped 1 tablespoon soy sauce 1/2 tablespoon oyster sauce … Continue reading Dim Sum Chicken Feet

Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ )

Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ ) Ingredients 3 lbs cat fish (slice into 1-inch thick steaks 1 teaspoon of thick soy sauce (this is the short-cut to caramelizing my own sugar) 1/2 cup fish sauce (divided) Some vegetable oil for frying 3 tablespoons white granulated sugar 2 tablespoons sliced shallots 1/3 can of coconut juice (Coco brand) 1 tablespoon sliced green onions 1/4 teaspoon black pepper Instructions Coat the catfish with thick soy sauce. Then marinate with 1/4 cup fish sauce for at least 30 minutes. The fish sauce will toughen up the catfish so that it holds … Continue reading Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ )

Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre)

Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre) Ingredients 1/2 lb catfish (Thoroughly clean and slice into 1-inch steaks) 2 teaspoons fish sauce 8 cups water 5 tablespoons granulated white sugar 2 tablespoons tamarind powder (or 40 grams tamarind pulp) 1 tablespoon chicken stock powder 1 teaspoon salt 4 large tomatoes (about 1 lb; quarter) 2 cups bean sprouts 2 tablespoons vegetable oil 2 cloves garlic (mince) 8-10 sprigs Thai Basil (remove leaves from stem and cut into thin strips) 1 Thai chili pepper (optional for those who like it spicy) Instructions Marinate catfish with fish sauce at … Continue reading Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre)