The meat is washed, wiped with a kitchen towel, seasoned and cut into thin, stick slices, which will be hardened in a hot pan with a little olive oil for a few minutes. Rinse the rice in 2-3 waters, put it in the estimator bowl, put 6 measures of water to 2 of rice, a little salt, cover the bowl with a lid and turn on the appliance. After it started to boil, it took a while for the rice to be cooked, about 5 minutes, it was done well, but if you are not near it, give it out, so be very careful. I moved the rice in a bowl, mixed it with the sauce from the jar, with the meat and covered the bowl for 5-10 minutes. I served it simply and it was to my family's liking.
Chinese fried rice with noodles
Popular dish in the kitchen Asian, especially Chinese and Indian, fried rice is very easy to make and is suitable for countless combinations, given that browned rice in the wok can be combined with vegetables, eggs and meat (especially pork and chicken, but also shrimp) . In fact, the dish was born, like the Italian frittata, from the desire to use the leftovers from the fridge. For the Chinese, however, fried rice is served as the penultimate dish, ie before dessert.
Instead of eggs or vegetables, I put rice noodles, also fried. And for the royal aromas to be complete, in addition to the oyster sauce, I also put sauce from the traditional 5 spices. That is, a sweet, sour, bitter, spicy and salty sauce at the same time. The sauce contains, among others, ginger, cinnamon, coriander, dates, basil, anise and white pepper.
& # 8211 rice 150 g
& # 8211 rice noodles 80 g
& # 8211 olive oil 2 tbsp
& # 8211 oyster sauce 2 tbsp
& # 8211 5 spices 1 teaspoon
& # 8211 salt, pepper
Boil the rice for the time indicated by the producer, but in a larger amount of water. Then drain it in a strainer. In a wok, heat the oil and put the rice noodles, broken into pieces.
Fry the noodles, stirring constantly. Attention, they brown very quickly! Add the drained rice and mix gently. Add the oyster sauce and the 5 spices, mix and, if necessary, season with salt and pepper.
Leave it on the fire for another minute or two, stirring constantly. Serve hot rice. It can be an excellent garnish, but it can also be consumed as such, simply.
Sweet and sour sauce for Asian food
It is a simple mixture of sugar, vinegar, spices plus fruit juice and ketchup, which gives it its reddish color and familiar taste. As soon as it is ready, it can be used immediately or kept in the refrigerator for up to 2 weeks.
1 tablespoon (7 grams) of starch
& # 8532 cane (160 ml) pineapple juice
3 tablespoons (45 ml) of ketchup
1 tablespoon (15 ml) soy sauce
Method of preparation:
In a small bowl, mix the starch and water. Set them aside.
In a medium saucepan, mix the pineapple juice, rice vinegar, brown sugar, ketchup and soy sauce. Bring to a boil over medium heat.
Add the starch mixture and let the sauce cook until it starts to thicken, about 1-2 minutes.
Take the sauce off the heat and use it immediately, next to your favorite Asian dishes, or let it cool and store it in a saucepan in the refrigerator for up to 2 weeks.
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Fried rice with meat and Chinese cabbage
1. Moisten the wooden ears mushrooms in cold water for at least 30 minutes (until the rice cools).
Steam the rice according to the method here, only with water and salt, without other spices. it only takes 10 minutes because the grain is very small. Turn off the steamer (the fire from the pan tightly closed), wind it so that the steam comes out and turn it over on a wide tray, so that it cools down faster.
2. Chop the onion into small cubes.
3. Finely chop the garlic.
4. Slightly grate the peeled ginger.
5. Clean the carrot, wash it and grate it on the grater with large holes along it, or cut it with a knife about 2cm long and thin.
6. From the cabbage stop the chips from the tender middle to garnish the plate, the rest chop the fringed tip, and medium cubes the hard parts.
7. Chop the wooden ears into narrow strips.
8. Heat 2 tablespoons of oil in the wok.
9. Simmer the onion, carrot and ginger for 1-2 minutes.
10.Add the garlic and minced meat. Stir constantly with a spatula and you will loosen the meat without leaving large lumps. Fry well until the meat is penetrated.
11.Add cabbage and wooden ears.
12.Mix well and add the well-cooled rice.
13.Add vinegar, sesame oil, soy sauce, salt and pepper to taste.
14. This dish is served immediately.
Liv (e) it !!
I will assault you for a while with recipes from Asian cuisine, food that I adore, provided I know what it contains :) Although I have dozens of recipes saved for a long time, I mobilized, to cook them faster, Oana's invitation , the blog & # 8220Savori Urbane & # 8221 to participate in the "Shan'shi - The Asian Connection" campaign to promote the company's products & # 8220Shan & # 8217shi & # 8221 on the occasion of the Chinese New Year celebration (February 17-19, 2015), the Year of the Goat wooden.
Access the official page of the campaign where Savori Urbane groups wonderful recipes of 12 bloggers x minimum 2 hat recipes, through which we test these products.
Yesterday I received the package from Maresi Foodbroker, product distributor & # 8220Shan & # 8217shi & # 8221 the main supplier in Austria of this Asian range.
As you can see, I received a lot of products that I enjoy thinking that I will finally be able to cook the many on the waiting list, and I am super excited about the non-stick wok (the one in the pictures below) and the stainless steel lid. received, together with two utensils that do not scratch, the spatula I used today. The invitation honors me and I thank them for their trust.
I invite you to the contest on the Savori Urbane page, you can find at the end of my recipe, here, the very simple conditions for participation and you will be able to win what you see that I received. Worth a try, there are 3 beautiful prizes.
You can also win a complete set of Shan’shi ingredients, a wok and the related set of utensils, if you sign up with a comment on the official page of the Urban Flavors campaign.
I cooked here with soy sauce & # 8220Woksauce ”, with basmati rice for wok & # 8220Wok Reis & # 8221 and black mushrooms wooden ears & # 8220Mu Err Pilze & # 8221, you can choose from their website, or from the image displayed by me that matches your favorite recipe.
Rice garnish & # 8211
- Wash the rice well and drain it.
- Put it in a saucepan, add water, oil and a little salt and mix with a spoon. When the rice starts to boil, stir a little, reduce the heat to low, cover the pan with a lid and cook the rice for 15 minutes.
- When the rice is cooked, mix it with a spoon, put it on a plate and put the vegetable sauce with chicken on top.
Chicken recipe with sweet and sour sauce & # 8211 basmati rice garnish
The chicken recipe with sweet and sour sauce, vegetables and rice is ready! Good appetite!
Sweet and sour Chinese chicken
I do not consider myself a fan of Chinese cuisine, but I like certain combinations and, from time to time, I return to them. This is also the case of the sweet-sour chicken, fascinating by the mixture of flavors, but also by the addition of pineapple to some vegetables & # 8211 bell peppers, onions and carrots. The dish is originally from western China, but is enjoying worldwide popularity, either in this version, with chicken or in pork.
I prepared the sweet and sour sauce at home, but if you don't have the patience you can buy one already prepared, from the store. As for the number of calories, the & # 8220gros & # 8221 comes from pre-frying chicken breast pieces in an oil bath. If you want to get a dish with fewer calories, it is enough not to prepare the mini chicken pancakes, put the chicken as it is and fry it a little with onion and carrot. But the taste is not the same. It must be said that the recipe calls for rice vinegar, but since I didn't have it, I put wine.
& # 8211 boneless and skinless chicken breast 600 g
& # 8211 green bell peppers 1 pc. (185 g)
& # 8211 red bell pepper 1 pc. (180 g)
& # 8211 onion 1 pc. large (125 g)
& # 8211 canned pineapple, drained 140 g
& # 8211 carrot 1 pc. large (135 g)
& # 8211 ginger 20 g
& # 8211 flour 100 g
& # 8211 sugar 100 g
& # 8211 pepper
& # 8211 baking powder 1/2 sachet
& # 8211 red wine vinegar 2 tbsp
& # 8211 ketchup 3 tbsp
& # 8211 corn flour 2 tbsp
& # 8211 peanut oil
& # 8211 tomato pulp (mashed) 300 g
In a bowl, mix the flour with the baking powder and a little freshly ground pepper. Beat vigorously with a whisk, add cold water, little by little, until you get a dough (similar to pancakes, but a little thicker). Heat peanut oil in a higher pan. Wash the chicken breast, clean it of any skin and traces of fat and cut it into strips (about 5 cm long). Put the chicken pieces through the dough, then put them in the hot oil. Turn them to brown evenly and remove them on a plate in which you put a paper napkin (to absorb excess oil).
For the sweet and sour sauce, put the sugar, vinegar and 150 ml of water in a larger kettle. Then add, beating well, well, with a small whisk, the corn flour. Add the tomato pulp (mashed potatoes). Stirring constantly, over medium heat, leave until it reaches boiling temperature, and the sauce has changed its consistency. Add the ketchup and mix. In a wok, put two tablespoons of peanut oil and add the ginger, cleaned and finely chopped.
Add the onion, cut into larger pieces, and the carrot, cut into slices (if you want to put the chicken without breaking it, now is the time and let it brown on all sides). Add the bell peppers, cut into pieces, and pineapple (also the pieces).
Add the chicken mini-pancakes and pour the sweet and sour sauce. Stir gently. Add salt if needed (tomato pulp and ketchup contain salt).
Serve the chicken hot, with a simple boiled rice garnish (just a pinch of salt).
Thai food: Roasted rice with vegetables
For almost four years since I became a vegetarian, fried rice with vegetables has been the food I order most often when I go to Thai restaurants. It is a kind of MBS of Thailand & # 8211 when in doubt I order it from the menu and you know that the chances are very high that I will get out of the equation.
I've seen it prepared countless times and I realized that it's super simple, but never until about 2 months ago I thought of making it at home. I don't know, somehow it seems to me that I take the bread from the mouth of the aunts who could make a baht with me hungry. Plus you need fish sauce to make it, something I rarely use at all, so I never have it in the house again, something you only find in big one-liter bottles that I don't feel like I store them in closets in vain.
Eventually I committed it, also provoked by my friend Mihaela, who said that Thai fried rice is her life (she has also lived here for a few years) but that she doesn't mind making it at home like the one from the restaurant. That something is missing or not kissing. Well, it's not possible, it's too simple. It turned out that Mihaela used soy sauce instead of fish sauce. It is similar but not enough to add to the equation. She was happy when I revealed the mystery to her.
The secrets with fried rice, beyond using the right ingredients, are as follows:
- Have a good wok or a wide, deeper pan that never sticks to the bottom, no matter how hard you try.
- Have a strong fire.
- Prepare all the ingredients before you start working on the stove and keep it handy & # 8212 thing valid with a lot of Thai food, by the way.
If you have all this solved, it is serious that you can't help it. I hope you try, it's super quick to make and very tasty. You can convert it to a vegan version by replacing the fish sauce with salt and omitting the egg from the ingredients. It will turn out great anyway, only it will no longer taste like Thai food.
Be careful to move very fast once you start cooking the rice & # 8211 the fire is big and the wok is very hot, the risk of burning something is obvious. Keep the ingredients handy, don't let anyone tell you jokes and procrastinate pouring a glass of wine for a few minutes.
Basmati rice with sweet, sour Chinese sauce - Recipes
Scented basmati rice
The fragrant grains of basmati rice do not stick and are fragrant. It is considered the best rice. Here it is fragrant and colored, subtly, with saffron, cinnamon and ginger. The sweet-sour taste of the pomegranates gives a unique quality to this garnish, and the few seeds sprinkled on top give it the final look.
- 1 tablespoon sunflower oil 55 g broken almonds, small pieces removed 250 g basmati rice washed a few saffron strands 1 cinnamon roll baked pomegranate vegetable broth 2.5 cm piece fresh ginger root, grated 1 tablespoon honey 1 tablespoon chopped fresh mint 2 tablespoons freshly chopped coriander salt and pepper
Heat the oil in a large pot, add the almonds and fry over low heat for 2-3 minutes, until golden brown. Remove from the pot with a whisk.
Add the rice to the oil and cook, stirring, for 1 minute. Add the saffron and cinnamon, then the vegetable broth and season with salt and pepper. It boils. Stir, then cover and simmer for 10-15 minutes, or until the rice is tender and the liquid has been absorbed.
Meanwhile, cut the pomegranate in half and remove all the seeds between the membranes. About a third of the seeds are kept for decoration. Put the rest in a sieve, placed on top of a bowl and crush with a spoon to extract the juice.
Put the grated ginger in a garlic press, hold it over the bowl and press, removing the ginger juice. Add the honey and mix with the juices.
When the rice is done, add the mixture from the bowl. Cover and let stand 2 minutes. Then remove the cinnamon roll, mix the rice with mint and coriander with a fork, and transfer everything to a hot plate. Sprinkle the preserved almonds and pomegranate seeds on top. It is served.
Sweet and sour pork, Jamie Oliver recipe
Put boiling salted water in a bowl and, when it starts to boil, add the rice.
Cook it according to the instructions on the package. Drain the rice in a sieve, put it back in a saucepan and cover with foil to keep warm until used.
Cut the pork tenderloin in half and then cut it into 2 cm cubes.
Peel a squash, grate it and cut it in half.
Cut the bell pepper in half, peel it and then cut it into cubes.
Peel a squash, grate it and chop finely.
Cut the hot pepper into thin slices.
Break the coriander leaves and set them aside. Finely chop the coriander stalks.
Preheat a wok pan, and when it has heated very well add 1-2 tablespoons of peanut oil and rotate it in the pan.
Add the pork and spice 5 spices, then mix them in the pan. Keep on the fire until they turn brown, then transfer them to a bowl.
Wipe the pan and place it back on the fire source. When it has warmed up well, pour 2-3 tablespoons of peanut oil and add all the chopped ingredients.
Shake everything in the pan and keep on the fire for 2-3 minutes.
Add the cornmeal with 2 tablespoons of soy sauce.
Leave on the fire for 30 seconds, then add the pineapple along with the syrup, pork and a little more soy sauce.
Unwrap a piece of meat to check if it has penetrated and take the pan off the heat. Keep the sauce for a few more minutes as little as possible.
Divide the rice into two plates, add the pork, vegetables and pour the sauce on top.
Sweet and sour pork
Didn't you miss some Chinese food? The sweet and sour pork has satisfied our Chinese appetite, even if it is one of those recipes that requires some work, but I guarantee you that the end result is well worth it! You can replace the meat with chicken breast, for a lighter version, but do not discount vegetables, they make all the charm of the recipe
Ingredients for preparing meat:
& # 8211 700g lean pork chop
& # 8211 3 tablespoons brown sugar
& # 8211 a teaspoon of salt
& # 8211 3 tablespoons soy sauce
& # 8211 1 album
& # 8211 2 finely chopped green onions
& # 8211 frying oil (approx. 200ml)
& # 8211 ½ cane starch
Wash the meat well, peel it and cut it into cubes of about 2 cm. Then mix the pieces of meat with sugar, salt, soy, egg whites and green onions. Let the meat marinate for an hour, then mix it with the starch, taking care to cover each piece of meat very well. Then heat the oil in a wok and fry the pork in 3-4 rounds. It is important not to put too many cubes of meat at a time and to put them one by one, using tongs, so that we put each diced individually. Remove the meat on a plate lined with paper to absorb excess oil and keep warm, covered with aluminum foil.
Ingredients for preparing vegetables:
& # 8211 3 tablespoons sunflower oil
& # 8211 one red pepper, one green and one yellow
& # 8211 3 celery stalks
& # 8211 a big white onion
& # 8211 2 carrots
& # 8211 3 tablespoons bean sprouts
& # 8211 salt to taste
& # 8211 2 tablespoons sugar
Cut the peppers into thin slices, as well as celery, then cut the julienne onions and put the carrots on a fine grater. In a large wok or pan, heat the oil, first heat the onion, then, when it is translucent, put the rest of the vegetables and heat them until they become soft. Season with salt and sugar, mix well, then take them out on a piece of paper and keep them, as well as pork, hot until we prepare the sauce.
Ingredients for preparing the sauce:
& # 8211 250 ml water (one cup water)
& # 8211 ¾ brown sugar cane
& # 8211 1/3 cup rice vinegar
& # 8211 4-5 tablespoons sweet ketchup
& # 8211 2 tablespoons light soy sauce
& # 8211 3 tablespoons dark soy sauce
& # 8211 can preserve pieces of pineapple in syrup
& # 8211 3 tablespoons starch
& # 8211 100ml apa
In the wok, mix all the ingredients until the pineapple, put the wok on the fire and after it starts to boil, remove from the heat, put the pineapple with the juice, mix well and put it back on the fire until it starts to boil. Then remove from the heat, add the starch dissolved in water, mix well and put on the fire for another 5-6 minutes, until it thickens.
Mix the vegetables and meat and finally put the hot sauce on them. Mix well and ready our sweet and sour pork.
You can serve it with rice or rice noodles, it's just as good. If you like sweet meat, you can't go wrong with this recipe, I promise! Don't be afraid to dare recipes that seem difficult at first sight, things are quite simple, it takes longer to prepare the ingredients than the actual preparation of the recipe. You're welcome!