chinese food

​​​​​​​This Dump-and-Bake Chinese Pepper Steak is an easy and healthy sheet pan dinner recipe that comes together with just 10 minutes of prep!

Dump-and-Bake Chinese Pepper Steak

soy sauce

garlic

brown sugar

ginger

pepper

boneless beef sirloin steak, sliced into thin strips

sweet bell peppers, any color, seeded and sliced

onion,

sesame seeds

onions

Preheat oven to 450 degrees F. Spray a large, rimmed baking sheet with cooking spray (if desired, line with foil first for easy cleanup). Set aside.

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger, and pepper. Set aside.

Place beef, bell peppers, and onion in a single layer on the prepared baking sheet.

Pour half of the sauce (about 1/3 cup) over top and toss to coat.

Roast beef and vegetables for 10-14 minutes, or until beef is cooked to desired doneness (about 145 degrees F for medium-rare). Toss with reserved sauce.

Garnish with sesame seeds and sliced green onions. Serve over rice, if desired.

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Original Orange Chicken By Panda Express  Recipe by Tasty

lb boneless, skinless chicken thighs

salt

white pepper

cornstarch

flour

water

oil,

¼ teaspoon chili flake

garlic, minced

½ teaspoon ginger, minced

sugar

orange juice

white distilled vinegar

sesame oil

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On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

Add the egg, water, and oil until it reaches the consistency of pancake batter.

Add the chicken to the batter and refrigerate at least 30 minutes.

Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

Remove the chicken from the pan and transfer to a paper towel-lined plate.

Set a heavy bottomed pot over medium- high heat and add the oil.

Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

Add the sugar and brown sugar, and stir to combine.

Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

Add in the vinegar and soy sauce, and stir to combine.

Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

Continue to cook the sauce until maple syrup consistency is achieved.

Add in the fried chicken and stir until completely coated in the sauce.

https://vid.tasty.co/output/74275/landscape_480/1516728642

Make this easy Chinese favorite at home -Made with garlic, ginger, soy sauce, and honey it&#039;s cheaper and much more flavorful than takeout.

Chinese Chicken and Broccoli

Broccoli

Tablespoons vegetable oil

chicken thighs (skinless)

garlic (peeled and finely chopped)

Tablespoons Hoisin Sauce (or oyster sauce for less sweetness)

Tablespoons light soy sauce ((extra

Tablespoons honey (approximately)

Tablespoons water

Steam or sauté the broccoli to the softness just a bit firmer than you prefer &amp; set aside.

Heat a wok over a high heat and add a bit of oil. Add the chicken and brown on all sides to seal the meat. Remove the chicken and set aside.&nbsp;

Fry the garlic, spring onion and ginger for 30 seconds in the hot wok, adding a little more oil if necessary, tossing now and then.

Put the chicken back in the wok. Add the soy sauce, hoisin sauce, and the hot water and bring to a boil. Drizzle with some of the honey, cover, and simmer, turning &amp; drizzling with honey now and again for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.

Add the broccoli and toss with the sauce until cooked through

https://embed.mediavine.com/videos/amfyfe4s9tip1x2pfkip

This easy stir fry recipe for Chinese Chicken and Broccoli in a brown sauce is quick, easy and on the table in just 30 minutes – what more could you ask for?

Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup

Sweet And Sour Pork Recipe by Tasty

corn flour

garlic, crushed

green bell pepper, chopped

red bell pepper, chopped

pineapple

white caster sugar

rice vinegar

ketchup

In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.

Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.

In a medium-sized saucepan, heat the oil to 350˚F (180°C).

Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.

For the sauce, place a frying pan over a medium heat and add the oil.

Sauté the garlic until fragrant, then fry the peppers until soften.

Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.

Add the pork to the frying pan and coat everything evenly with the sauce.

Nutrition  Calories: 2299 Fat: 220 grams  Carbs: 55 grams Fiber: 3 grams  Sugars: 44 grams  Protein: 35 grams

https://vid.tasty.co/output/54479/mp4_640x640/1506963655

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Chicken Satay Skewers Recipe by Tasty

peanut butter

coconut milk

spring onions, roughly chopped

garlic,

ginger,

Serrano chilies, roughly chopped

curry powder

cumin

turmeric

lime, juiced

boneless, skinless chicken thighs, diced

peanuts, chopped

Bamboo or wooden skewer

In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.

Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.

Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.

With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.

Serve the chicken skewers with the sauce on the side.

https://vid.tasty.co/output/54063/mp4_640x640/1506623592

Get ready to break a little sweat with this Szechuan Beef: a hefty amount of chili and spice, tamed by sweet red bell peppers and carrots, and perfect for dinner.

Szechuan Beef

sirloin steak, sliced very thinly against the grain

Chinese black vinegar

c. low-sodium soy sauce

granulated sugar

garlic, grated

tsp. black pepper

ground Szechuan peppercorn

tbsp. corn starch

tbsp. peanut oil, divided

tbsp. fermented chili bean paste (doubanjiang)

red chilis

Szechuan peppercorns

green onions, thinly sliced,

tbsp. red chili oil

red bell peppers, thinly sliced

carrots,

c. low-sodium broth or water

hoisin sauce

tbsp. sambal oelek

Sesame seeds,

Served this to a group.  Everyone loved it.

This was a bad recipe. Proportions were off, especially the cornstarch and salt.

<strong>I would not make this recipe again... </strong>I agree with GreenCactus, I added about half the amount of low sodium soy sauce and added water for the other half, and the dish was quite salty. I can't even imagine how salty it would have been with all of it. Also, this dish calls for WAY too much corn starch! I followed the recipe for the marinade and the excessive amount of cornstarch just got all stuck to the bottom of the pan and burned. Because of this, the meat wouldn't brown and I ended up having to switch to a different pan for the veggies. Also, once I added the sauce and meat to the veggies, again, there was way too much cornstarch, so it was a paste. I ended up adding about a cup or so of water to make a thick sauce.

Followed recipe exactly (incl. low-sodium soy sauce). Waaaay too salty. No one could finish their dish. If we dare do this again we might try using half soy sauce and half water.

Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water

General Tso’S Tempeh Recipe By Tasty

oz tempeh

paprika

ginger, grated, divided

sesame oil, divided

rice wine

soy sauce, divided

red pepper flakes

tomato paste

vegetable broth

honey

sesame seed, optional,

General Tso’s Tempeh Recipe by Tasty

Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.

Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.

Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.

In the same pan, add in oil and sesame oil on medium-high heat.

Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.

Add the tomato paste and vegetable broth, and stir until incorporated.

Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.

Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.

Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).

https://vid.tasty.co/output/53560/mp4_640x640/1506447034

Forget takeout — this homemade Chinese food recipe, made with chicken and spicy chiles in your favorite cast iron skillet, packs all pao. Kung pao, that is.

Fiery Kung Pao Chicken

c. unsweetened rice wine

lb. skinless, boneless chicken thighs,

vegetable oil

green onions, thinly sliced

garlic, chopped

tbsp. finely chopped peeled fresh ginger

peanuts

tbsp. balsamic vinegar

whole dried chiles de árbol

rice,

Cilantro,

Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. &#039;Kiam Peng&#039; is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don&#039;t cook and soak in its starch. I love the chewy bite of glutinous rice that’s so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.

Chinese Savoury Sticky Rice

dry glutinous rice (or short grain, see notes (205 g))

tbsp dark soy sauce

tbsp cane sugar

tsp sesame oil

vegetable broth (or water)

tbsp sesame oil

tsp minced garlic

tsp minced ginger

mushrooms

g extra firm tofu (pressed and diced (see notes))

head bok choy (mustard greens,

tbsp Shaoxing wine (or dry sherry, optional)

tsp dark soy sauce

tsp cane sugar

vegetable broth (or water, adjust accordingly)

chives

scallions

Soak the rice for at least 2 hours. I soaked mine overnight to speed up the steaming process. So the steaming time can be anywhere between 30 to 40 minutes depending on how long you soak your rice. After soaking, rinse through running water and then drain the liquid.If using shot grain rice, see notes below.

Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.

Steam for 30 to 40 minutes or until chewy and almost cooked through.

If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.

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