Category Archives: Chinese

Chinese, Pork, Uncategorized

A Sichuan Dish- Hui Guo Rou (Double Cooked Pork Slices)

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I love Sichuan Food. But due to that my husband can’t eat spicy food, I seldomly cook spicy dish. Hui Guo Rou is a typical Sichuan dish. I made it less spicy and it turned out my husband loved it.

1. Put pork belly in boiling water for several mins till a chopstick can easily go through it.

2. Take the pork out. Rinse and drain. Then cut into thin slices.

3. Heat a little oil in the pan. ( because there is fat in pork belly, a very little oil is enough. If you use non-stick pan, you can even not add any oil).

4. Put pork slices in the pan. Stir fry till a bit golden brown and curly. Take pork slices out.

5. Add 1 tsp Pixian bean sauce in the pan. Stir fry till red oil comes out. If you want it to be more spicy, you can add some chopped dried red chili.

6. Put pork slices back in the pan. Stir fry evenly with bean sauce. Add in 1 tsp light soy sauce, 1 tsp cooking wine and 1 tsp sugar. Stir evenly.

7. Add in chopped garlic bolt and green chili. Stir fry till garlic bolt is done. Dish out.

Chinese, mushroom, Quick recipe, Uncategorized, Vegetables

Pan Fried King Oyster Mushroom

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It’s a very easy dish. And I think it keeps the nature of king oyster mushroom.

First, cut king oyster mushrooms into slices. Then heat some oil in the pan. Spread mushroom slices and fry them. When downside turns golden brown and curly, flip them over. Sprinkle some salt and black pepper at the same time. When the other side also turns golden brown, it is done. Very easy and quick.

Chicken, Chinese, Quick recipe, Uncategorized, Vegetables

Kung Pao Chicken Without Peanuts

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Ingredients:

Chicken (cut into small dices. Marinated with a little salt, cooking wine, light soy sauce and cornstarch)

Carrot & cucumber ( both chopped into small dices)

Oil

Pixian bean sauce

Sugar
Because my husband doesn’t like peanuts, so I didn’t use peanuts here. There are peanuts in authentic Kung Pao Chicken.

1. Heat some oil in the pan. Put in chicken bits. Stir fry till chicken turns white in color. The take them out.

2. Put carrot bits in and stir fry for around 2 mins. Then add in cucumber bits. Stir fry for another min. And take them out too.

3. Add 1 tsp Pixian bean sauce in the pan. ( Pixian bean sauce is commonly used in Sichuan dishes. It is spicy and salty. If you don’t want it to be very spicy, you can use less). Stir fry till the oil turns red.

4. Add in chicken together with carrot and cucumber. Stir fry evenly.

5. Add in 1 tsp sugar. Quick stir fry evenly. 

Chinese, Fish, Quick recipe, Uncategorized, Vegetables

Stir Fry Stingray With Vegetables

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1. Cut stingray fillet into small pieces and marinate it with a little salt, cooking wine, light soy sauce and corn starch.

2. Heat some oil in the pan. Put stingray pieces in. Stir fry them till a bit golden brown.and take them out.

3. Stir fry chopped garlic in the pan. Then add in chopped vegetables ( I used carrot and celery. Carrot was cut into thin slices, and celery was cut into small pieces). Stir fry till vegetable gets softened.

4. Put stingray in the pan. And stir fry with vegetables. Add in a little light soy sauce and a little water. 

5. Quick stir fry a bit. If it tastes plain, add in a little salt. And it’s done.

Chinese, Quick recipe, Uncategorized, Vegetables

Stir Fry French Beans

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It’s an easy and quick dish.

1. Cut French beans into medium pieces. Or you can just break them by hands.

2. Heat some oil in the pan. Put in chopped garlic and stir fry a bit.

3. Put in French beans. Stir fry till their color turns dark green.

4. Sprinkle some salt. And pour in water covers half French beans.

5. Cover the pan with lid for a while. Stir them a bit. And braise for a while till water is almost dry.

6. Add in 1 tsp oyster sauce. Quick stir fry evenly. And it’s done.

Chinese, Lobster, Quick recipe, Uncategorized

Stir Fry Lobster With Ginger & Spring Onion

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There was a big discount of lobster in supermarket today. So I bought one. Actually it’s frozen cooked lobster.

1. Clean lobster and cut into small pieces. I kept the whole lobster head for lobster soup. Then marinate with a big cooking wine and corn starch.

2. Heat oil in the pan. Should be much more oil than usual. Turn to high height.

3. Put lobster pieces in the pan. Keep stir frying. Till lobster meat turns a bit golden brown. Then take lobster out.

4. Put chopped spring onion and ginger in the hot pan. Stir fry a bit. Then add in lobster.

5. Add in a little cooking wine, a little light soy sauce and a little oyster sauce. 

6. Quick stir fry evenly.

It’s very delicious. My husband loves it. He even licked his finger very clean.

Chinese, Pork, Uncategorized

Pan Fried Pork Bun

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Dough wrapper:

200g flour, a little yeast, a little baking soda mix with water into a dough. Wrap with plastic for 20-30 mins.
Pork filling:

Minced pork 250g mix with light soy sauce, dark soy sauce, salt, sesame oil, chopped spring onion, chopped ginger, Ground assorted spice and a little sugar.

Mix them well.
Divide dough into small pieces. And make each piece into wrapper.


Then put some pork filling in the center.


Wrap the pork filling tightly.


Heat some oil in the pan. Put bun in the pan with the top down.


When the bottom turn golden brown. Add in water as high as 1/2 bun’s height.

Cover the pan with lid. Till the water dry.
Sprinkle some black sesame and chopped spring onion.


Chinese, Quick recipe, Uncategorized, Vegetables

White Gourd in Oyster Sauce

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1. Cut peeled and cited white gourd into slices.

2. Heat some oil in the pan. Put in some chopped garlic. Stir fry a bit.

3. Add in white gourd slices. Stir fry for a minute or two. 

4. Add in 1 tsp oyster sauce and some salt. Stir fry evenly. Cover the pan with lid. And braise till white gourd softens and done.

5. Add in a little starchy water. And sprinkle some chopped spring onion.