My cookbook

Очень вкусно!

18 oz/505 g peeled shrimp
1/4 tsp white pepper
1/8 cup corn starch

4 cloves of garlic
3 slice of ginger
2 stalks of green onion

2 tsp soy sauce
1 1/2 tsp dark soy sauce (я брала Хойсин соус)
1 tsp oyster sauce
3/4 tsp sugar

-Cornstarch & Water Mixture
1/2 cup water
1 1/2 tsp cornstarch

Зтавим вариться рис.

Измельчаем чеснок и откладываем отдельно на блюдце.

Маринуем креветки с смеси белого перца и крахмала.

Смешиваем крахмал и воду.

Разочреваем сковороду с маслом и обжариваем креветки с двух сторон.

Измельчаем белую часть зеленого лука и имбирь. Достаем креветки и обжариваем белую часть зеленого лука и имбирь до запаха.

Добавляем чеснок. Быстро все обжариваем и добавляем соусы с сахаром. Все перемешиваем, убавляем огонь и добавля воду с крахмалом.

Как только соус загустел добавляем порезанный зеленый лук и креветки. Все перемешиваем.

Источник: https://www.youtube.com/watch?v=dTNS23soT9E&t=20s&ab_channel=Cook%21StaceyCook

Сделала вчера себе на ужин этот супчик, получилось вкусно. Вместо грибов добавила бок-чой.

1 3–4-pound turkey carcass
1 medium onion, unpeeled, quartered
1 2-inch piece ginger, peeled, thinly sliced
1 2-inch piece cinnamon, whacked into pieces
1 star anise pod
½ cup long-grain rice, rinsed well
Kosher salt
3 tablespoons vegetable oil
6 ounces shiitake mushrooms, stems removed, thinly sliced
1 tablespoon soy sauce
Freshly ground black pepper
Cilantro leaves with tender stems and chili oil (for serving)

Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a boil in a large heavy pot. Reduce heat and simmer gently, turning turkey over halfway through, until liquid is reduced to 8 cups, 50–65 minutes. Discard carcass; strain stock through a fine-mesh sieve into a medium saucepan.

Step 2
Add rice to stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until soup begins to thicken, 35–45 minutes (make sure to stir the bottom of pot to prevent rice from sticking). Continue to cook, stirring constantly, until rice begins to break into smaller pieces and mixture resembles the consistency of oatmeal, 10–15 minutes longer; season congee with salt.

Step 3
Meanwhile, heat oil in a large nonstick skillet over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes. Remove from heat and add soy sauce; season generously with pepper.

Step 4
Divide congee among bowls. Top with crispy mushrooms and cilantro and drizzle with chili oil.

Источник: https://www.bonappetit.com/recipe/turkey-congee-with-crispy-shiitake-mushrooms

It's a great dish! I made half of everything for two of us, but I think I'll repeat the entire thing to share with Natasha.

1 1/2 lbs large shrimp cleaned and deveined
1 red bell pepper cut into slices
1 small onion cut into slices
1 lb asparagus cut into thirds
2 tablespoons olive oil
4 garlic cloves diced
1/2 cup sweet chili sauce
5 tablespoons soy sauce
1/4 cup water
3 teaspoons cornstarch

Coconut Rice

1 -15 oz can coconut milk
½ cup water
1½ cups Jasmine rice
1 teaspoon salt

In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.
Heat 1 tablespoon olive oil in a cast iron skillet on medium high heat, add the peppers, onions and asparagus and garlic. Cook for 3-4 minutes just to softened them. Remove veggies to a plate.
Add another tablespoon of oil to the skillet and add shrimp to pan and cook for 2 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.
Add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan. Serve and enjoy!
For the coconut rice
In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined.
Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.

Источник: https://butteryourbiscuit.com/sweet-chili-shrimp-stir-fry/

Рецепт нашла в инстаграме: https://www.instagram.com/p/B92b6QbFFya/?igshid=nri8v872nx8o и вчера специально для этого флешмоба сделала нам на ужин, чтобы попробовать. Отдельно отвариваете китайскую лапшу. В сковороде или воке разогреваете растительное масло, обжариваете зеленый лук, буквально минуту - до запаха, добавляете лапшу, посыпаете сахаром (немного, я добавила, как если бы добавляла соль) и чуть-чуть соевого соуса. Простое, дешевое, минутное блюдо бедняков, но при этом очень вкусно!

Это было очень и очень вкусно!

2 tablespoons sesame oil
2 shallots, chopped
4 cups shiitake or cremini mushrooms, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2 cups roughly chopped spinach or bok choy
2 tablespoons low sodium soy sauce or tamari
black pepper
30-34 round dumpling or wonton wrappers
1/3 cup raw sesame seeds
2 green onions, chopped, for serving

Sweet Chili Ginger Sesame Sauce

1/4 cup toasted sesame oil
2 tablespoons chili garlic sauce
2 tablespoons low sodium soy sauce or tamari
2 tablespoons pomegranate molasses or honey
1-2 teaspoons crushed red pepper flakes using more or less to your taste
1/2 inch fresh ginger, peeled and grated

US Customary - Metric
Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions.

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

Recipe Notes

To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.

Источник: https://www.halfbakedharvest.com/chinese-mushroom-dumplings/

Сделала сегодня на ужин, нам обоим понравилось! Идеальная домашняя еда.

3 tbsp peanut oil (or vegetable), separated
2 eggs , lightly beaten
3/4 cup bacon , excess fat trimmed, chopped (or 1/2 cup Chinese Sausage) (Note 1)
2 garlic cloves , minced
3 tsp ginger , minced or very finely chopped
1/2 onion , finely chopped (about 3/4 cup) (brown, white or yellow)
1 tbsp Chinese cooking wine or dry sherry (or sake, Japanese cooking wine) (Note 2)
1/2 tsp sugar
5 oz/150g small shrimp/prawns , cooked and peeled (Note 3)
3 cups cooked long grain white rice , refrigerated overnight (Note 4)

3 scallions , thinly sliced

Sauce

1 tbsp Oyster Sauce
1 1/2 tbsp soy sauce (all purpose or light) (Note 3)

1/2 tsp sesame oil (roasted - i.e. dark colour)

Instructions

Mix together Sauce ingredients, set aside.
Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add eggs and cook until scrambled, then remove onto plate.
Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes.
Drain off excess bacon fat.
Add remaining 2 tbsp oil, garlic and ginger. (Note 5) Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add onion and stir fry for 2 minutes until golden.
Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
Add prawns/shrimp and stir fry for 1 minute to heat through (if pre-cooked, cook longer to cook if raw).
Add rice, Sauce, eggs, bacon and all but 2 tbsp of shallots/scallions. Stir fry for 2 minutes until rice is hot - around 2 minutes.
Transfer to serving plate, sprinkle with remaining scallions and serve.

Источник: https://www.recipetineats.com/chinese-fried-rice-with-shrimp-prawns/

Это блюдо именно такое вкусное, как я и ожидала.


Ingredients

1/2 pound flank steak, thinly sliced across the grain and cut into 2-by-1/2-inch strips
1 teaspoon baking soda
1 large orange, zest removed in strips, 3 tablespoons of the juice squeezed
3 tablespoons soy sauce
3 tablespoons white vinegar (рисовый)
2 tablespoons sake
2 tablespoons sugar
2 teaspoons plus 1/2 cup cornstarch
1 large egg white
2 cups peanut oil, for frying
1 teaspoon kosher salt
3 scallions, thinly sliced
1 teaspoon Asian chili-garlic paste (моя вьетнамская)
1 teaspoon toasted sesame oil


Step 1

In a shallow bowl, dust the steak with the baking soda and toss to coat. Refrigerate for 30 minutes.
Step 2

In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
Step 3

Add the egg white to the meat and toss to coat. Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated. Let stand for 10 minutes. Meanwhile, in a wok, bring the peanut oil to 375° over moderately high heat.
Step 4

Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch. Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.
Step 5

Drain off all but 1 tablespoon of oil from the wok. Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute. Add the scallions and chili paste and cook for another minute. Whisk the orange juice-soy mixture, add it to the work and bring to a boil; cook until thickened, about 1 minute. Return the meat to the wok and toss to coat with the sauce. Stir in the sesame oil and serve.

Serve With Steamed rice.

Источник: http://www.foodandwine.com/recipes/classic-orange-beef

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.

INGREDIENTS

MEAT
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
VINAIGRETTE
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
HOW TO MAKE THIS RECIPE

PREPARE THE MEAT
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.

PREPARE THE VINAIGRETTE
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.

PREPARE THE VINAIGRETTE
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.

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

Источник: http://www.foodandwine.com/recipes/shaking-beef

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.

PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins

Author: Seonkyoung Longest
Serves: 2 as a meal / 4 to 6 as a appetizer
INGREDIENTS
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
INSTRUCTIONS
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.

Источник: http://seonkyounglongest.com/easy-wonton-soup/

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

В результате я этот рецепт адоптировала под себя. Фасоль запекаю 10 минут на 425 Ф. Разочреваю вок, на авокадовом масле минуту обжариваю чеснок и имбирь, добавляю фарш. Смешиваю две ложки соевого соуса и две ложки китайского вина. Добавляю одну чайную ложку вьетнамского чили-чесночного соуса. Когда фарш обжарился, вместо соли добавляю в мясо сахар, овощи и соус. Нам с мужем очень нравится!

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
Method

01
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).

02
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).

03
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.

Источник: http://www.gourmettraveller.com.au/recipes/recipe-search/fast/2015/8/chinese-style-stir-fried-pork-and-beans/