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Category Archives: Chinese

Korean Style Beef Short Ribs

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Korean Style Short Ribs

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1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

3 tablespoons gochujang (Korean hot-pepper paste)

1/4 cup sesame oil

1/4 cup minced garlic (about 15 cloves)

1 (2-inch) piece peeled fresh ginger, smashed

1/4 cup sesame seeds, toasted and cooled completely

2 large green onions, chopped

5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)

 

 

Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

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Orange Pork

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Orange Pork

Sauce:

1 ¼ cups Water

3 T Orange Juice

¼ cup Lemon Juice

1/3 cup Rice Wine Vinegar

3 T Soy Sauce

1 T grated Orange zest

3/4 Cup packed Brown Sugar

1 tsp minced fresh ginger

1 tsp minced garlic

2 T Chopped Green Onion

¼ tsp red pepper flakes

3 T Cornstarch

2 T water

 

1 lb Pork Steak cut into bite sized pieces

1 Cup Flour

¼ tsp salt

¼ tsp pepper

¼ tsp garlic powder

 

Oil to fry pork

 

In a Saucepan Combine 1 ½ cups water, Orange Juice, Lemon Juice, Rice Wine Vinegar, and soy Sauce. Stir in the Brown Sugar, Orange Zest, ginger, garlic, onion and red pepper flakes. Place over Medium high heat and bring to a boil. Reduce and let simmer 5 minutes.

Mix the Cornstarch with 2T water and add to the Orange Sauce, bring to a boil and when thickened. Turn off

 

Mix the Flour with the salt, pepper, and Garlic Powder. Toss the Pork cubes in the flour and fry until just cooked through. (3-4 minutes)

 

Toss pork with Sauce and serve with rice and stir fry vegetables

 

Only use half the sauce to begin with. If you need more it there if not freeze it for the next time you make this dish

You can do this same recipe with Chicken if you like

 

Chicken Lo Mein

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add beef or pork in place of the chicken if you like

Chicken Lo Mein

  • 4 skinless, boneless chicken breast halves – cut into thin strips
  • 5 teaspoons white sugar, divided
  • 3 tablespoons rice wine vinegar
  • 1/2 cup soy sauce, divided
  • 1 1/4 cups chicken broth
  • 1 cup water
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 (12 ounce) package uncooked linguine pasta
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1/2 pound fresh shiitake mushrooms, stemmed and sliced
  • ½  head Broccoli, small florets
  • ½ lb Pea Pods, de-stringed
  • ¼ lb bean sprouts
  • ¼ lb carrots cut into small moons
  • 6 green onions, sliced diagonally into 1/2 inch pieces

In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms, pea pods, broccoli, and carrots, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Toss in the Green Onions and Bean Sprouts, stir fry for 1 minute. Add the reserved noodles and toss gently, coating everything well with the sauce.

Chicken Fried Rice

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I’ve been promising this to a really good virtual friend and I thank her for her patience, it will be worth your wait trust me

Chicken Fried Rice

  • 2  tablespoons vegetable oil
  • 1 onion
  • 1 1/2 pounds thinly sliced boneless/skinless chicken breast
  • 2 tablespoons soy sauce
  • 2 cloves Garlic
  • 1 tsp fresh grated Ginger
  • 2 large carrots, diced
  • 2 stalks celery, chopped
  • 1 large red bell pepper, diced
  • 3/4 cup fresh pea pods, halved
  • 1/2 large green bell pepper, diced
  • 6 cups cooked white rice
  • 2 eggs
  • 1/3 cup soy sauce
  • 1 tsp Sesame Oil

Heat oil in a large skillet over medium heat. Add onion and Chicken saute until onion is soft, add 2 tablespoons soy sauce and stir-fry for 2 to 3 minutes.

Stir in carrots, celery, red bell pepper, pea pods and green bell pepper, Garlic, Ginger and stir-fry another 5 minutes. Then add rice and stir thoroughly.

Finally, stir in scrambled eggs and 1/3 cup soy sauce, and sesame oil, heat through and serve hot.

I also use frozen Chinese Vegetable in Place of all of the fresh ones. Just cook the Chicken and them add vegetables and follow the rest of the Directions