Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger. A dim-sum classic, bean curd rolls are stuffed with a ground pork filling with mushrooms and ginger.
[Photographs: Shao Z.] Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. How to cook a Chinese dumpling! Cook n' Trend. Sauté de boeuf poivrons & carottes. La cuisine asiatique est une cuisine exceptionnelle et je suis certaine que personne ici ne dira le contraire!
Lorsque je cuisine "chinois", on me demande souvent comment je procède pour que la viande soit aussi tendre et la sauce aussi onctueuse. Avec cette recette de sauté de boeuf poivrons & carottes, je vais vous livrer tous mes secrets! ( Farah en mode j’me la pète!) Pour deux gros mangeurs (ou 3/4 petits estomacs) Temps de préparation: 25 minutes Temps de cuisson: 20 minutes Ingrédients: Chinese Braised Oxtails - The Woks of Life. These Chinese Braised Oxtails were one of the very first recipes we ever posted on the site.
At the time, however, our photo-taking skills weren’t so great. On the one hand, I felt like this post was sort of lost in the archives, and I wanted to bring it back. On the other hand…I just felt like making this dish. Ants Climbing A Tree - The Woks of Life. Ants Climbing a Tree (ma yi shang shu – 蚂蚁上树) is a classic Sichuan dish consisting of glass noodles in a delicious sauce with ground pork.
It has a weird and not-all-that-appetizing name, and the person who gave the dish that name was definitely an impressionist with a sense of humor. They saw the glass noodles as tree branches, the chopped scallion as tree leaves, and the little bits of ground meat as the ants. I’m not sure I see the same image, but I’m grateful for this dish. It’s so easy to make, and it tastes absolutely fantastic.
One thing to remember when cooking Ants Climbing a Tree is that the glass noodles will soak up the sauce very quickly. Oh, and one last point in case you are new to our site and weren’t aware, Sichuan cuisine (also spelled as Szechuan cuisine) is spicy hot! Buddha's Delight (Lo Han Jai) - The Woks of Life. Buddha’s delight, or luo han zhai (Mandarin), or lo han jai (Cantonese), is a vegetarian dish well-known in Chinese and Buddhist cuisine.
The dish is traditionally consumed by Buddhist monks (who are vegetarians), but it has also grown in popularity throughout the world as a common dish available as a vegetarian or healthy option in Chinese restaurants. The Buddha’s Delight versions you see outside of China (and even many restaurants within China) simply consist of a variety of common vegetables and maybe some tofu. Every place has its own spin on the dish, and you never know what you’ll get but trust me, this Buddhas delight is one of the most authentic Chinese recipes you will find and it’s actually falls into the easy Chinese recipes category as long as you find all of the ingredients.
The version I grew up with is very much Cantonese, to the point where Judy had never heard of or tasted our family’s version before joining our family’s Chinese New Year celebrations. Ingredients. Braised Pork Belly with Arrowhead Root - The Woks of Life. Salt and Pepper Squid - The Woks of Life. When I perfected the recipe for fried calamari, it was a total no-brainer to make this Cantonese Salt and Pepper Squid.
Prepared in a similar manner to Cantonese Salt & Pepper Pork Chops, the fried pieces of calamari are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers. Traditionally, the squid is coated in cornstarch and then fried, yielding an airier crunch, but the mixture of semolina flour, all-purpose flour, and cornmeal makes for an extra hearty crunch with a real depth of flavor. When we have this, it tastes like weekends in Queens with my grandparents and family lunches in Chinatown. Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens) - The Woks of Life. Mei Cai Kou Rou, a dish of braised and then steamed pork belly, holds a high position on the Chinese comfort food list.
A dish that makes you miss the motherland if you’re Chinese, a dish that makes you miss your childhood if you’re me, and a dish that makes you miss Yong He Da Wang (a fast food chain in China that does a pretty good job with this dish) if you’re Kaitlin. Mei Cai Kou Rou is a dish that looks so labor intensive, you can tell your guests that you slaved over the stove all day. In actuality, the hardest part of this dish is the process of washing the preserved vegetables (it’s really important to wash them thoroughly). To prepare these dried vegetables, you need to soak them for up to 5-6 hours in a large basin, and wash them 6-7 times, until the water is completely clean. 15-Minute Hot Oil Noodles (You Po Mian) - The Woks of Life.
These 15-Minute Hot Oil Noodles are beyond easy to make.
Here’s the basic gist: You boil some noodles and veggies in the same pot, throw them in a bowl with some seasonings, pour a couple tablespoons of hot oil over everything, and mix. DONE. It’s deceptive, how easy it is. You wouldn’t think that such a simple dish could be that amazing, but with good ingredients (your favorite chewy noodle, for instance. We used this flat xi’an style noodle similar to what we used in our Beijing Fried Sauce Noodle recipe), it’s going to win you over big time.
This dish gets most of its intense flavor from 2 cloves of raw garlic. But that would make me sad. But don’t mind me. Here’s what you’ll need: 4 oz. dried wheat noodlesa handful of leafy greens (choy sum, spinach, or baby bok choy)1 teaspoon light soy sauce1 teaspoon dark soy sauce1/2 teaspoon Chinese black vinegarCrushed red pepper flakes, to tasteSalt, to tasteChopped scallionChopped cilantro2 cloves minced garlic2 1/2 tablespoons oil Ingredients.
Pork Chive Dumplings (and homemade dumpling wrappers!) - The Woks of Life. Pork Chive Dumplings are one of the most traditional dumpling types you’ll find in China.
Chinese chives, also called garlic chives, are readily available at most Asian grocery stores, and they’re a snap to grow (really…it grows like weeds!). When they’re available in our garden in the spring and summer, we make these dumplings often. For this recipe, we wanted to show you how to make your own dumpling wrappers.