Heat neutral oil in a wok, then add sliced garlic (about 10 cloves). When fragrant, add about 2 lbs of fresh snow pea shoots (they will reduce volume when cooked). Season lightly with salt, black pepper, and crushed red pepper, and sauté on medium-high heat until the shoots are tender. Serve immediately. Thank you to my friend Amy… Continue reading Chinese stir-fried snow pea shoots
Tag: chinese
Chinese bean thread noodles with enoki mushrooms
I love enoki mushrooms, and when I saw them at H-Mart this weekend, I decided to make this dish. Once you prep all of the ingredients, the cooking time is quite short. Soak 2 oz dried black mushrooms in warm water; when soft, drain and cut into slices. Separately, take a package (about 14 oz)… Continue reading Chinese bean thread noodles with enoki mushrooms
Chinese golden egg dumplings
This dish, which I learned from my friend Amy, involves three components. First, the filling: mix ¼ lb minced pork with 1 tsp Chinese cooking wine, 1 ½ Tbsp water, 1 ½ tsp cornstarch, 1-2 cloves garlic (minced), ½ tsp microplaned ginger, ¼ small onion (minced), and a dash of salt. Second, the egg mixture:… Continue reading Chinese golden egg dumplings
Chinese minced chicken in lettuce cup (gung bo gai ding)
This recipe calls for diced chicken, but we used minced chicken instead. Marinate 1 lb chicken in 1 tsp each sugar and sesame oil, 1 ½ tsp soy sauce, 2 tsp Shao-Hsing wine, 1 tsp microplaned ginger, 1 ½ Tbsp oyster sauce, 1 Tbsp cornstarch, and a pinch white pepper for 30 mins. In the… Continue reading Chinese minced chicken in lettuce cup (gung bo gai ding)
Fowl poached with Chinese celery
This recipe originally called for a 6 ½ lb chicken, but the largest poultry we found was fowl, so we gave it a try; because fowl is less tender than chicken, we added more cooking time to tenderize the meat. Combine 14 cups water, 1 bunch Chinese celery (cut into thirds lengthwise), 1 bunch… Continue reading Fowl poached with Chinese celery
Chinese rice porridge with pork dumplings and bok choy
Rinse and drain 1 cup rice (here, long grain rice), then set aside. In the mean time, soak 2 Tbsp dried shrimp in ½ cup warm water until reconstituted (about 10 mins), then drain and mince. Add 2/3 lb minced pork to the minced shrimp, mixing well, then fold in 1 Tbsp Chinese cooking wine,… Continue reading Chinese rice porridge with pork dumplings and bok choy
Chinese chicken soup with bok choy and shredded pork (bok choy gau see tong)
This recipe is based on one that called for marinated shredded chicken, but we used lean pork instead. We also added some enoki mushrooms. Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
Chinese steamed lemon chicken (ling mung gai)
Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
Chinese hot and sour soup (suan la tang)
Once you have all of your components ready, this soup comes together quickly. First, soak ½ cup shiitake mushrooms, ¼ cup dried lily buds, and ½ cup dried black mushrooms in warm water for about 30 mins (use separate bowls for each). Drain and set aside. Second, prep your ingredients: julienne 2 oz of pork… Continue reading Chinese hot and sour soup (suan la tang)
Chinese mixed vegetable porridge
Although this involves mainly vegetables, it calls for a special Chinese sauce, tsa-cha, that I believe contains dried fish. Recipe from Simply Vegetarian by Lee Hwa Lin, Wei-Chuan Publishing. (Feb. 2015)
Cooking Adventures 