the_cooking_mom: (Default)
Быстро, просто, вкусно. Я делала на овощном бульоне, но с куриным должно быть вкуснее.


6 oz Chinese noodles of your choice
4 cups chicken or vegetable stock
1 tablespoon fish sauce
1 tablespoon low sodium dark soy sauce
1 tablespoon light soy sauce
The juice of 1 lime
1 star anise
1 teaspoon brown sugar
3 green onions/spring onions
1 small head of Bok Choy/Pak choi chopped or sliced
20 raw shrimp cleaned and deveined
Chilli flakes


Cook the noodles according to the package instructions and then drain.
Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions and bok choy.
Bring to the boil and add the shrimp cook until the turn pink and add the noodles.
Warm through, then pour into a bowl and serve topped with chilli flakes.

the_cooking_mom: (Default)
It's important to use cubes of beef tenderloin, if the meat isn't a high quality it will be chewy. Otherwise this dish is really good.


6 garlic cloves, minced
3 tablespoons medium-dry sherry
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1/4 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil, plus more for cooking the meat
2 pounds beef tenderloin, cut into 1-inch cubes
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon medium-dry sherry
1 tablespoon red wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons sugar
1 garlic clove, minced
1 lemongrass stalk, lower third of the tender inner bulb only, minced (не брала)
6 ounces watercress (10 packed cups)
1/2 small red onion, very thinly sliced

Get Ingredients

In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with the 1 tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or overnight.

In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.

Mound the watercress and red onion on a platter and toss with half of the vinaigrette. Set 2 large skillets over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil to each skillet; when shimmering, add the meat to both skillets in an even layer. Let cook undisturbed, until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away.

The vinaigrette can be refrigerated overnight. Bring to room temperature before using.

the_cooking_mom: (Default)
Очень вкусно! По-настоящему китайское блюдо. Я добавила зеленую фасоль, которую отдельно запекала 10 минут при 410 Ф с сухим чесноком, солью, перцом и авокадовым маслом. Добавила вместе с луком. Подавала с рисом (1 чашка длиннозернового риса промыть раза три под проточной водой, залить холодной водой на 1 инч (2 см), закипетить, уменьшив огонь накрыть крышкой, как вода испариться выключить и закрыв крушкой на минут 5 оставить).


2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil


Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.

the_cooking_mom: (Default)
По рецепту Белоники с креветками вкуснее, но так тоже очень вкусно. Я сразу сделала двойную порцию фарша, на двоих его хватило на два раза поесть.

10 mins
30 mins
40 mins

Author: Seonkyoung Longest
Serves: 2 as a meal / 4 to 6 as a appetizer
For the Soup
2½ cup chicken stock
2½ cup water
1 tsp. soy sauce
3 garlic cloves, smashed
3 to 4⅛-inch thin fresh ginger root slices (approximately 1 oz.)
2 green onions, cut in halves
salt and pepper to taste
For the Wonton Filling
4 oz. ground pork
1 tsp. soy sauce
1 tsp. Shaoxing wine (Chinese cooking wine, you can substitute with dry sherry)
1 tsp. cornstarch
¼ tsp. sugar
¼ tsp. sesame oil
¼ tsp. ground fresh ginger root
1 small garlic clove
1 green onion, finely chopped
small pinch of black or white pepper

20 square wonton wrappers

For the Garnish
chopped green onion
Cilantro leaves
In a medium/large pot, add all ingredients for the soup. Cover, bring it to boil, reduce heat to low and simmer for 10 to 15 minutes. Turn off heat and let all the flavor come together. Meanwhile, let’s make wontons!

In a mixing bowl, combine all ingredients for the wonton filling and mix well with a spoon until cornstarch incorporated with other wet ingredients.

Take a wonton wrapper on your left hand(if you are right handed) and paint edges of square lightly with cold water using your finger tip. Put ½ teaspoon of filling in center of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together (water painted side down) and press well to make traditional curved wonton shape. Place wontons1 to ½-inch apart on a parchment paper lined baking sheet. Repeat until you finish with wonton filling and rappers.

When your wontons are ready, discard solid ingredients from soup base and bring it to boil.

Carefully add wontons and cook for 10 to 15 minutes. Wontons will be fully cooked in 3 minutes, but cook it longer so all flavor from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.

Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste.

the_cooking_mom: (Default)
Понравился такой маринад, очень нежные креветки получаются.

1 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
2 tablespoons medium-dry Sherry
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 teaspoon salt

Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.

Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.

the_cooking_mom: (Default)
Быстро и вкусно. Нам понравилось, особенно запеченая фасоль, хороший способ готовить замороженную. Я использовала sesame oil для запекания.

300 gm baby green beans, trimmed and halved
60 ml (¼ cup) vegetable oil
4 spring onions, thinly sliced, plus extra to serve
2 tbsp finely grated ginger
2 garlic cloves, finely grated
300 gm minced pork
60 ml (¼ cup) each soy sauce and Shaoxing wine
2 tsp caster sugar (не брала)
2 tsp chilli bean sauce (не брала)
90 ml chicken stock
3 tsp each Chinkiang or rice vinegar and sesame oil (see note)

To serve: steamed jasmine rice

Preheat oven to 250C. Toss beans and 1 tbsp vegetable oil in a bowl to combine, spread on a baking tray lined with baking paper and roast until wrinkled, tender and golden (10-12 minutes).

Meanwhile, heat remaining oil in a wok or large frying pan over medium-high heat, add spring onion, ginger and garlic and stir-fry until fragrant (30 seconds), then add pork and fry, breaking up with a wooden spoon, until pork is no longer pink (2-3 minutes).

Combine soy sauce, Shaoxing, sugar and chilli bean sauce in a bowl, add to pork mixture and stir to combine, then add stock and simmer until sauce is reduced by half (3-4 minutes). Add beans, vinegar and sesame oil, toss to combine and serve with steamed jasmine rice, scattered with extra spring onion.

the_cooking_mom: (Default)
Сделала сегодня на обед смешав идеи и продукты из двух рецептов. Получилось достаточно дешево, быстро и вкусно. Можно повторять.

1 упаковка Chinese Chow Mein egg noodles
2 tablespoons peanut oil
1 1/2 tablespoons oyster sauce
1/2 tablespoon dark soy sauce, plus more for the table
1 teaspoons cornstarch
1/2 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
2 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
2 cloves garlic, minced
2 scallion, white and green minced
1 red bell pepper, seeded and finely sliced
листья молодого шпината, sesame seeds

Китайскую лапшу готовим по рецепту: на 3 минуты забрасываем в кипящую воду, промываем под холодной водой и добавляем 1 чайную ложку sesame oil.

В миске маринуем куриную грудку кусочками: соль, перец, 1 чайная ложка sesame oil.

Whisk together oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, леснули немного воды and set aside.

Моем и нарезем полосками болгарский перец.

Измельчаем чеснок, зеленый лук и имбирь. Разогреваем 2 ст. ложки орехового масла, 30 секунд их обжариваем и добавляем курицу. Когда пршло время перевернуть курицу добавляем болгаркий перец и листья шпината, кунжутные семечки. Через пару минут, когда курица готова забрасываем лапшу и соус, все перемешиваем и серверуем.

Read more at:;
the_cooking_mom: (Default)
This is amazingly good! Even my 5 years old loved it. It's the second green vegetable after cucumber she had.

A bag of fresh sugar snap per
1 T. spoon of good olive oil
2 small garlic cloves, minced
sea salt and black pepper

1. Cut of tips on each end of a snap pea.

2. Heat olive oil in a wok. Add the snap pea and stir fry for 2 1/2–3 minutes. Add minced garlic, salt and pepper and stir fry for another minute. Serve sprinkled with Fleur de sel.

the_cooking_mom: (Default)
Очень вкусные получились вонтоны. Капусту не клала, свинины клала грам 150. Буду повторять!

Итак! 1 упаковка сочней для вонтонов (250-300 г), 2 л утиного бульона, пекинская капуста (верхняя часть), грибы муэр, светлый соевый соус, кунжутное масло, зеленый лук, перец чили, кинза.

Для фарша: 250 г очищенных сырых креветок, 250 г не очень постной свинины (почерёвок), пекинская капуста (нижняя часть), 2 ст. л. мелко нарезанного зеленого лука, 1 ч. л. мелко нарубленного имбиря, 1-2 ст. л. устричного соуса, 1-2 ст. л. светлого соевого соуса, 1 ст. л. рисового вина, 1-2 ч. л. сахара, 2 ч. л. кунжутного масла, 1 белок яйца, 1-2 ст. ложки крахмала, 1/2 ч. л. черного перца, 1 ч. л. соли.

Свинину нарубить до состояния фарша. Нижнюю (белую часть пекинской капусты мелко нарубить). Креветки отбить плоской стороной ножа, соединить со свининой, посолить, поперчить и тщательно перемешать. Добавить в фарш остальные ингредиенты, хорошо вымесить, накрыть пленкой и оставить в холодильнике на 20 минут.

Выложить на каждый сочень по 1 ч. л. начинки. Смазать края водой. Сложить сочень пополам нискосок и соединить края треугольника, обернув вокруг начинки.

the_cooking_mom: (Default)
Chinese Marinade:

1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
2 1/2-inch chunk fresh ginger, peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife

3 1/2 to 4 pounds chicken wings (about 20), rinsed and drained

Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.

With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.

Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr
e with a vegetable and steamed rice.

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the_cooking_mom: (Default)

1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)

Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
the_cooking_mom: (Default)
Иногда, когда хочется чего–нибудь необычного или остренького, можно быстренько сварганить такую китайку. Плюс блюда заключается еще и в том, что к нему не нужен гарнир.

Read more... )
the_cooking_mom: (Default)
Когда–то у меня было два любимых блюда китайской кухни: рисовый блинчик с креветками и этот суп. Теперь я умею готовить оба.

Безусловно, существует масса вариантов начинки для китайских пельменей и я еще буду экспериментировать с ними не раз, но в том ресторане, в котором я привыкла его есть, готовили именно так.


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