chinesefood

This dou ban jiang eggplant stir fry is packed with flavors and so easy to make. The eggplant is flash fried and tossed in an easy sauce that&#39;s tangy and savory. What a perfect weeknight meal!

Dou ban jiang Eggplant Stir-Fry

eggplant (about 2 medium-sized)

garlic (sliced)

onion

chopped bell pepper

salt to remove the water from the eggplant

flour

cooking oil

doubanjiang plus more to taste

soy sauce

Chinese black vinegar

sugar

Using the roll-cut method, slice eggplant into larger than bite-sized pieces. Transfer to a large bowl and rub about ½ teaspoon salt all over the eggplant. Set aside for 5-10 minutes.

You may or may not get a lot of moisture at this point. If you do, drain it out but reserve some so the flour can blend in and stick to the eggplant.

Lightly coat the eggplant with 2 tablespoons of flour.

Heat a large wok with enough oil for frying (the height of the oil should cover the eggplant) to about 350F. Carefully drop the coated eggplant into the hot oil.

Using a pair of chopsticks, move the eggplant around so they cook evenly.

Flash fry for about 1 - 2 minutes until a thin crust is formed. Using a sieve, remove eggplant and drain on a towel to absorb excess oil.

Clean the wok or pan and set it over medium heat. Add a drizzle of oil and sauté garlic until aromatic. Then, continue to stir-fry the peppers and onion for another minute until as crisp as you like.

Add the doubanjiang, stir to combine.

Add the eggplant and remaining sauces, then quickly toss everything together to combine. If it appears to be too dry, add about 3-4 tablespoons of water then continue to stir-fry until flavors meld. Taste test and season with more doubanjiang or soy sauce.

Serve immediately.

https://content.jwplatform.com/videos/iRwXtzK5.mp4

This doubanjiang eggplant stir fry is flavorful, easy, and ready in minutes! Made with simple ingredients, you'll definitely want to add this dish to your weeknight routine.

Doubanjiang-Eggplant-Stir-Fry.mp4

FacebookTweetPinYummly Who wants to have noodles tonight?  Us! 🙋‍♀️🙋‍♂️. Try this tasty elevated ramen dish 🍜 &#8211; Ramen with charred scallions, green&hellip;

Ramen with Charred Scallions Green Beens and Chili Oil

Oil2 tablespoons oil

TipIf you want to add a tingly heat

Give this vegan Cantonese soy sauce fried noodles a try today! It&#039;s made with fresh yellow noodles, simple soy sauce mixes, and delicious vegetables. You&#039;ll have a tasty noodle in no time for you and your family.

Cantonese Soy Sauce Fried Noodle - 豉油皇炒麵

servings fresh yellow noodles (see notes)

shallots (sliced thinly)

oz mung bean sprouts

green onions

Chinese chives (about ¼ cup)

sesame seeds

vegan oyster sauce

Prepare the vegetables: Wash and dry the Chinese chives and green onions. Cut each into sections, 1-inch long and set aside in separate bowls. I separated the white part of the green onions as well.

To prepare the mung bean sprouts, remove the ends, then clean and rinse the sprouts with water, then drain out the water.

Prepare the sauce: Mix the soy sauce, dark soy sauce, vegan oyster sauce, and sugar in a bowl until well-combined.

Next, fill a pot (enough to cook 2 servings of noodles) of water to boil.

Add the noodles and use a pair of chopsticks or tongs to spread out the noodles. Turn off the heat, and let it sit in the water for a minute.

Sieve out the noodles to a large plate. Rub the noodles with a splash of oil and allow the noodles to dry and cool down.

Meanwhile, in a heated non-stick skillet with a teaspoon of oil, stir-fry mung bean sprouts for about 30 seconds. Turn off the heat and transfer the bean sprouts to a bowl.

Using the same skillet, add in more oil and sauté shallots and the white part of green onions over medium-low heat until the shallots turn translucent. Then, transfer the mixture to a bowl and set it aside.

Now, heat the skillet again and add about a tablespoon of oil. Add in the noodles and spread the noodles in one layer to cover the bottom of the pan.

Let the noodles cook for 1-2 minutes before flipping over.

Once you&#039;ve flipped the noodles, add the cooked vegetables along with half of the sauce.

Using a pair of chopsticks toss the noodles to mix in the sauce [It helps to turn the heat to medium-low in this step to allow the moisture from the vegetables to slowly cook the noodles.]

Then, add the remaining sauce and continue to toss until well-combined.

Taste and season with more soy sauce if needed. If the noodles appear to be too dry, you may add some vegetable broth or water to cook the noodles further.

Finally, fold in the Chinese chives, green onions, and cook for another minute while tossing the noodles. Turn off the heat and garnish with sesame seeds. Serve warm.

https://www.youtube.com/watch?v=_i5CUhvsQfo

Give this vegan Cantonese soy sauce fried noodles a try today! It's made with fresh yellow noodles, simple soy sauce mixes, and delicious vegetables. You'll have a tasty noodle in no time for you and your family.'

Full recipe instructions: https://woonheng.com/cantonese-soy-sauce-fried-noodles/

Blog: https://woonheng.com
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Ingredients
2 servings fresh yellow noodles (see notes)
1 shallot sliced thinly
8 oz mung bean sprouts
2 stalks green onions
a small bunch of Chinese chives about ¼ cup
cooking oil
toasted sesame seeds
Sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
½ tablespoon vegan oyster sauce (homemade version: https://youtu.be/1t5D385E7So)
1 teaspoon sugar

Notes
For dried noodles, cook the noodles accordingly but remove them a minute earlier.

#豉油皇炒麵 #soysaucenoodles #veganrecipes

Flavorful Cantonese styled Soy Sauce Fried Noodles - 豉油皇炒麵

One of my childhood favourite dishes. A poached chicken with fragrant garlic shallot oil. Served with chicken rice, a garlic soy sauce, scallion ginger, and spicy garlic sauce.

Hainanese Chicken Rice | Rice, Soup, 3 Sauces

chicken (3.8- 4lb (preferably organic))

ginger

scallion (washed)

kosher salt (for exfoliating/ scrubbing the chicken)

tbsp kosher salt

tbsp chicken bouillon (optional)

salt (to taste)

garlic (around 8-10 cloves) (minced)

shallots

sesame oil

chicken fat/skin

tsp salt

rice (washed and drained x4)

quinoa (optional)

chicken broth

garlic shallot oil

chicken fat/skin (finely diced)

tbsp sugar (coconut sugar)

oyster sauce

tbsp garlic shallot oil

scallion

avocado oil

tbsp Sambal Chilli Sauce

lemon juice

cilantro

Clean the chicken by rubbing 1/4 cup of kosher salt all around it. Make sure to exfoliate the skin, this is super important to make sure you&#039;re removing all the impurities from the chicken skin and it will taste and look so much better. Remove about 2 pieces of excess skin/fat and set aside. Once you&#039;re finished, rinse and pat dry. Season chicken with 2 tbsp of kosher salt. (Note: if you have time, I would highly encourage to do this the night prior to so that the chicken can marinate overnight for optimal flavour!)

Stuff the chicken with 1/2 onion, 2&quot; ginger slices, and 2 stalks of scallion. Place into a stock pot and add in ~14 cups of cold water or until the chicken is fully submerged in water. Place onto the stove on medium-high heat.

Once the pot boils, turn to a low/simmer and cook for 15 minutes. After 15 minutes, carefully using long chopsticks or a tong, flip the chicken over and cook for another 15 minutes. Season the soup with salt or 1 tbsp of chicken bouillon. After 30 minutes or once the chicken reaches an internal temperature of 165F, remove and submerge in an ice cold bath for 10 minutes. This allows the chicken to stop cooking and to make the skin &quot;springy&quot;.

After 10 minutes, remove the chicken from the ice cold water bath. Discard the onion, ginger, and scallion inside the cavity. Pat down with paper towels and drizzle with sesame oil to prevent the chicken from drying.

Hainanese Chicken

Using a small sauce pan, heat up 1/4 cup sesame oil with 2 pieces of chicken fat/skin. Cook until the skin is crispy and brown (~5 minutes). Remove the pieces of chicken fat/skin and finely dice up. With the rendered fat add in 1 whole minced garlic and 4 shallots minced- cook until fragrant (~3 minutes). Remove from heat and set aside.

Garlic Shallot Oil

Wash your rice and transfer into a rice cooker or pot if using the stovetop. Add in 2 cups of chicken broth from the Hainanese Chicken and add in 2-3 tbsp of the garlic shallot oil with the finely diced chicken fat/skin. If you&#039;re using a stove top, heat the rice until it boils. Once it boils simmer for 25-30 minutes until rice is tender. If you&#039;re using a rice cooker, follow the instructions of your pot.

Hainanese Chicken Rice

Combine 1 tbsp of garlic shallot oil, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp oyster sauce, and 2 tbsp chicken broth. Mix together and set aside.

Soy Garlic Sauce

Combine 2 tbsp of Sambal chilli sauce, 2 tbsp lemon juice, 2 tbsp coconut sugar, 2 tbsp chicken broth, and 1 tbsp garlic shallot oil.

Chilli Garlic Sauce

Using a small sauce pan, heat up 1/4 cup avocado oil, 2&quot; ginger minced, and 2-3 stalks of scallion, and 1/2 tsp salt. Cook until fragrant ~5 minutes. Add in 1 tbsp of chicken broth. Set aside.

Ginger Scallion Sauce

Serve with 1 cup of chicken broth with freshly chopped scallions, 1 cup of rice, and some sliced chicken! Dip with your choice of sauces. Enjoy!

Serving

Another auspicious dish to make for any celebrations or gatherings, this Lucky Money Bag Dumpling will be a great centerpiece at any dinner table.

Lucky Money Bag Dumpling

Napa Cabbage leaves (green part only)

cilantro stems

ground pork (used OmniPork Ground)

celery (finely chopped)

water chestnuts (used fresh, finely chopped)

carrot

oyster sauce (plus more for sauce)

salt (plus more for blanching)

ginger (plus more to taste)

white pepper

water

cornstarch slurry (mix 1-2 teaspoons of cornstarch with 1 tablespoon of water)

Empty 2 packages of OmniPork Ground into a large mixing bowl. Add the soy sauce, ½ tablespoons vegan oyster sauce, salt, pepper, and a few splashes of sesame oil. Using a pair of chopsticks, stir the mixture in one direction until incorporated. Fold in the celery and water chestnut, then set aside or refrigerate.

Fill a bowl of water with ice and bring a pot of water to a boil.

Add ½ teaspoon of salt and a drizzle of cooking oil. Blanch cabbage leaves for 45 seconds or so. Carefully transfer to the cold water bath. Blanch the cilantro stems for a minute or until you can bend the stem without breaking it. Remove and cool in the water bath.

Drain out the water and gently squeeze each leaf to remove the extra liquid.

Take a leaf and flap the side over to create a circle, covering any holes if you find some.

Place a spoonful of filling in the middle, then bring the side to the middle to secure the mixture.

Set the dumpling bottom on a work surface and use a cilantro stem to tie it around into a bag-like shape, then transfer to a plate (I had 8-9 per plate and steamed separately). Top the middle with chopped carrots.

Steam for 6-8 minutes over high heat. Carefully transfer the dumpling to a new plate, reserve the juice to make the sauce.

Heat a large non-stick pan with oil and sauté ginger until aromatic, add the dumpling juice along with 2 tablespoons of water, adding more if you like. Season with vegan oyster sauce (I used 1 teaspoon for the 8 dumplings juice above). Thicken the sauce with a thin cornstarch slurry. Repeat the same step for the rest of the dumplings. Then, spoon the sauce over the dumplings before serving. Serve immediately.

I made this on the New Year, but I forgot to take a picture for you. We don't have any ground pork product around here, so I used Trader Joe's Vegan Ground Turkey. It was still delicious! I didn't understand what the dumpling juice was, so I just winged it, and it was still delicious!

https://content.jwplatform.com/videos/piehCZjz.mp4

Lucky-Bag-Dumpling-AdThrive.mp4

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The most viewed chinesefood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ramen with Charred Scallions Green ...

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