Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.

Easy Fried Rice Recipe

rice

(30 milliliters) vegetable or canola oil, divided

small onion, finely chopped (4 ounces; 115 grams)

carrot,

scallions, thinly sliced (1 ounce; 30 grams)

(5 milliliters) soy sauce

(5 milliliters) toasted sesame oil

Kosher salt and ground white pepper

(115 grams) frozen peas

If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.

Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

This quick stir-fry combines tender marinated flank steak with onions and leek greens, flavored with a simple but balanced sauce made with soy sauce, fish sauce, and sesame oil.

Spicy Stir-Fried Beef With Leeks and Onions Recipe

flank steak, sliced into 1/8th inch slices across the grain

cornstarch

black pepper

sugar, divided

soy sauce, divided

fish sauce, divided

Shaoxing wine (or dry sherry, if unavailable), divided

sesame oil, divided

garlic,

onion,

greens

Kosher salt

White rice

Combine beef, cornstarch, black pepper, 1/4 teaspoon sugar, 1 teaspoon Shaoxing wine, 1 teaspoon fish sauce, 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a bowl and toss to combine. cover and refrigerate at least 30 minutes and up to overnight. Combine remaining sugar, soy sauce, fish sauce, Shaoxing wine, and sesame oil, and set aside.

Heat 2 tablespoons oil in a wok over high heat until smoking. Add half of the garlic, half of the hot peppers, and a pinch of salt. Cook, stirring, for 30 seconds, then remove the garlic and chilies to a medium bowl. Reheat the wok until smoking, then add the beef. Cook without moving until browned on first side, about 1 minute. Continue to cook, stirring regularly, until just cooked through to medium-rare, about 1 minute longer. Add to bowl with garlic and chilies.

Wipe out the wok with a paper towel, add remaining tablespoon of oil, and heat until smoking. Add remaining garlic and chilies and season with a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Add leeks and onions, season with salt, and cook, stirring and tossing constantly until vegetables are tender-crisp, about 2 minutes. Return beef to wok and stir to combine. Add reserved sauce and continue cooking, stirring and tossing constantly, until sauce coats beef and vegetables. Transfer to a serving platter immediately and serve with white rice.

Wok Hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill.

Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce) Recipe

flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips

soy sauce (divided)

shaoxing wine or dry sherry (divided)

corn starch

chicken stock

sesame oil

sugar

green bell peppers,

red bell pepper,

garlic, finely minced (about 2 teaspoons)

ginger

scallions, whites only, finely minced

vegetable, peanut, or canola oil

salt

Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature and up to 3 hours.

Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, sesame oil, sugar, and pepper. Set aside. Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a bowl and set aside.

To Grill With a Wok Insert: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place  Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add peppers and onions and cook, stirring vegetables in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and vegetables are just barely tender, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.

To Cook On A Burner: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of peppers and onions. Transfer to bowl with beef. Repeat with remaining oil and remaining peppers/onions. Return wok to high heat until smoking. Return peppers/onions/beef to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve

Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles.

Stir-Fried Lo Mein With Beef And Broccoli Recipe

For the Beef:

flank

Shaoxing wine

soy sauce

For the Sauce:

oyster sauce

water

For the Noodles:

fresh lo mein noodles

vegetable oil

broccoli, cut into bite-sized florets

garlic, finely minced (about 1 tablespoon)

Stir-Fried Lo Mein With Beef and Broccoli Recipe

For the Beef: Combine beef, salt, sugar, pepper, wine, soy sauce, oil, and cornstarch in a small bowl and toss with fingers to coat. Set in refrigerator to marinate.

For the Sauce: While the beef marinates, combine sesame oil, light and dark soy sauces, oyster sauce, salt, sugar, wine, and water in a small bowl. Stir with a fork and set aside.

For the Noodles: Bring a large pot of salted water to a boil. Add noodles and cook, stirring with chopsticks, until al dente, about 3 minutes. Drain in a colander and run under cold water until chilled. Drain well and set aside.

When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add beef, spread it out with a spatula, and cook without moving until lightly browned, about 1 minute. Toss and cook, stirring frequently, until almost cooked through, about 2 minutes total. Transfer to a large bowl and set aside.

Add another tablespoon oil to the wok and heat over high heat until smoking. Add the broccoli and season with a couple pinches of salt. Cook, stirring, until very lightly browned, about 30 seconds, then add 1/4 cup water. Cook, stirring, until broccoli is steamed and water has evaporated, about 2 minutes. Transfer to bowl with beef.

Heat remaining tablespoon oil over high heat until smoking. Add the noodles. Using tongs or chopsticks, cook the noodles, stirring and mixing constantly until the noodles are coated in oil, about 1 minute. Add the sauce and continue cooking, stirring constantly, until the sauce coats the noodles, about 1 minutes longer. Add the garlic, broccoli, and beef and continue cooking until combined and fragrant, about 1 minute longer. Serve immediately.

This lo mein is tossed with a colorful and crisp cabbage mix and tenderized strips of pork. It's a quick and well-rounded stir-fry.

Stir-Fried Lo Mein Noodles With Pork and Vegetables Recipe

(450 grams) fresh lo mein noodles

(450 pork pork loin chops

(3 grams) baking soda

(40 grams) sugar

(45 milliliters) soy sauce

(45 milliliters) oyster sauce

(30 milliliters) Chinese black or balsamic vinegar

(15 milliliters) toasted sesame oil

(30 milliliters) Shaoxing rice wine

(15 milliliters) Asian fish sauce

(15 grams) cornstarch

(45 milliliters) neutral oil,

garlic cloves, minced

scallions, white parts

purple cabbage (5 ounces; 150 grams)

broccoli

julienned carrots (2 1/2 ounces; 75 grams)

sesame seeds,

Sambal oelek (chili paste),

Bring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente and separated. Drain noodles and set aside.

Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes. 

Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, wine, fish sauce, and cornstarch until sugar is dissolved. Set sauce aside.

Drain pork well, rinse with cold water, then pat dry with paper towels. Add pork back to rinsed and dried bowl. Stir in 2 tablespoons (15ml) of the sauce and mix well. 

In a wok or large cast iron skillet, heat 1 tablespoon (15ml) neutral oil over medium-high heat until shimmering. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add purple cabbage, Chinese broccoli (or Napa cabbage), and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.

Add 1 tablespoon (15ml) neutral oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.

Wipe out wok or skillet, then add remaining 1 tablespoon (15ml) neutral oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot.

Add remaining sauce, vegetables, and pork to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with sesame seeds, if using. Serve right away, passing sambal oelek at the table if desired.

Sweet and Sour Pork is a Chinese dish favorite and this recipe will rival even the best upscale Chinese restaurant. &nbsp;The pork strips are super crispy and are bathed in a succulent dark and tangy sauce. &nbsp;This is so much better than that synthetic-looking orange concoction you will find in most take-out places. &nbsp;This is the real deal.&nbsp;

Sweet and Sour Pork

pork

Peanut oil (for frying (you'll need some for sautéing, too))

eggs

tsp salt

Shaoxing rice wine (or medium-dry sherry)

tbsp Black Chinese vinegar

tsp light soy sauce

tsp corn starch

scallions, green parts only (chopped, plus some sliced, for garnish)

peanut oil

garlic

ginger root (finely chopped)

tsp sesame oil

tbsp white sesame seeds (lightly toasted)

Place the tenderloin in the freezer for 15 to 20 minutes. &nbsp;Remove from freezer, and then slice 1/2-inch medallions. &nbsp;Next, cut the medallions into 1/2-inch strips. &nbsp;If a strip is longer than 1 inch in length, slice in half. Put strips into a medium-sized bowl.

Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.

For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl.&nbsp;

Pour enough oil into your wok (or large sturdy pot, such as a Dutch oven) until it's about 1-inch deep. &nbsp;Heat over medium heat until it reaches 300°F. &nbsp;A candy thermometer helps with this.&nbsp;

In a medium-sized bowl, add the eggs and gently beat together. &nbsp;Add the corn starch and mix until completely mixed and a thick batter has formed.

Add the pork strips to the batter and mix until completely coated.&nbsp;

Drop some of the battered strips into the oil, adding them individually to prevent sticking, and stir with forks, or metal tongs, to separate.&nbsp;

Fry the strips for about 3 minutes, until they are just cooked through. &nbsp;Remove and drain on a plate lined with paper towels. &nbsp;Repeat with the remaining strips until you have cooked all of them.

Increase the heat until it reaches 375°F. &nbsp;Add the pork strips in one or two batches and deep-fry them until they are crisp and golden. &nbsp;Remove, drain, and place on a serving dish.&nbsp;

To prepare the sauce, either carefully discard the oil from the wok and then and wipe it clean with a towel, or use a second wok. &nbsp;Heat 3 tablespoons of oil over medium heat.

Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil. &nbsp;Add the prepared sauce from the small bowl.

Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.

Either pour the sauce over the pork strips, or add the pork strips to the sauce in the wok to coat and then transfer to a serving dish. Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables.&nbsp;

Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.

Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe

beef

(8-ounce 225 grams) red onion, cut into 1/2-inch slices

scallions

tomatoes

garlic, minced

(15 milliliters) apple cider vinegar

cilantro leaves and tender stems

French fries,

rice,

Cut the beef across the grain into roughly 1/2-inch-thick strips.

In a wok or large cast iron or stainless steel skillet, heat 2 tablespoons (30ml) oil over high heat until heavily smoking. Meanwhile, season beef all over with salt.

Working in batches, add just enough beef to the pan to sear it heavily without steaming in its own juices. Spread the beef around so the pieces are evenly spaced apart and allow to cook until very well seared and charred on one side, 30 seconds to 1 minute. Stir and toss beef so that it cooks all over, about 30 seconds longer; if you are working over a gas flame and aren't afraid of some fire, toss the beef near the flame so that the oil briefly combusts in big bursts. (If this makes you nervous, don't allow it to catch fire. Instead, manage the heat to prevent flare-ups.) Using a spatula, transfer beef to a platter to rest. Repeat with remaining beef, always getting the pan smoking-hot before the next batch and adding more oil if needed.

When all the beef is cooked, return the empty pan to high heat. Add 1 tablespoon (15ml) oil and heat until smoking. Working in batches, add just enough red onion so that it sears and browns rapidly without steaming, about 30 seconds. Toss a few times until the onion is crisp-tender. Using a spatula, transfer onion to a platter. Repeat with remaining onion, always heating the pan until smoking first and adding more oil if necessary.

Return the empty pan to high heat, add 1 tablespoon (15ml) oil, and heat until smoking. Working in batches if necessary, add scallions and cook, without stirring, until seared on bottom side, about 30 seconds. Push scallions to the side and add peppers. Cook until seared, about 30 seconds longer.

Push scallions and peppers to the side and add tomatoes to the pan, allowing them to sear on one side, about 30 seconds. (If your burner isn't very strong, you can remove the scallions and peppers from the pan before adding the tomatoes to guarantee good searing. Otherwise, leave them in.) Try not to let the tomatoes grow too soft and pulpy; it's better that they retain their shape rather than brown to the point of becoming mushy.

Add garlic and ginger and cook, tossing and stirring constantly, until lightly sautéed and fragrant, about 15 seconds. Add soy sauce and vinegar and toss to combine.

Return beef and all accumulated juices to the pan along with the red onions. (If you've removed the scallions and peppers, add them back now, too.) Add cilantro. Toss over high heat to combine well, seasoning with salt and pepper as you go. Remove from heat.

Spoon stir-fry onto plates with a mound of cooked rice and French fries and serve right away.

Homemade dumplings, better than the ones you bought in the freezer section

Simple Pork and Scallion Dumplings Recipe

pork shoulder

bacon,

chicken stock, pork stock,

scallions,

Round dumpling wrappers (either store-bought,

Toss cubes of pork and salt in a medium bowl. Spread the pork pieces on a rimmed baking sheet, leaving space between the pieces than place in the freezer for 15 minutes until just starting to freeze, but still pliable.

In bowl of food processor, combine salted pork, bacon, egg, stock, soy sauce, and sugar. Process until a rough puree is formed and pieces of pork are no larger than 1/8th of an inch, about 20 seconds. Add leeks to food processor and pulse until evenly incorporated, about 6 one-second pulses.

Working with a few skins at a time, place approximately 1 tablespoon of filling in the center of each wrapper. Use your finger to spread a small amount of water around the edge of each wrapper. Seal wrappers by folding in half and pleating one side 5 or 6 times, pinching the edges together as you go. Place finished dumplings on a parchment-lined baking sheet, separating them to avoid sticking, and covering the whole thing with a clean, damp washcloth.

Line a bamboo steamer with wilted cabbage or lettuce leaves, or create a parchment liner. Place dumplings in steamer, leaving a small gap between each one a place over a wok of simmering water. Steam for 7 to 9 minutes until skins are translucent and filling is cooked through. Serve immediately with soy sauce, chili paste, Chinkiang vinegar, black vinegar, or plain rice vinegar.

Kung - Pao Huhn 1 - Huhn à la Szechuan (China). Über 135 Bewertungen und für mega befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Kung - Pao Huhn 1

Hühnerbrüste

EL Öl, Erdnussöl (oder anderes neutralesl)

Peperoni, (entkernt und gehackt)

Zehe/n Knoblauch, (fein gehackt)

TL Ingwer, frischer (fein gehackt)

EL Wein, chinesicher Reiswein

Frühlingszwiebel(n), (in Ringe geschnitten)

Erdnüsse

Prise(n) Salz

TL Sojasauce, helle

TL Wein, chinesischer Reiswein

TL Maisstärke

Eiweiß, (leicht schaumig geschlagen)

EL Sojasauce, dunkle

EL Chilisauce, süße

TL Essig (Reisessig)

TL Zucker

EL Hühnerbrühe, klare

Liebe dieses Gericht! Es ist Aufwendig und dauert seine Zeit, keine Frage aber es lohnt sich! Hab mir seiner Zeit extra richtigen chinesischen Reiswein von meinen lieblings Asiaten besorgt -> war ne gute Entscheidung. Es macht einen riesen Unterschied hier keinen "billig Ersatz" zu nehmen.

5 Sterne für das Rezept!

So so lecker! Hab aber noch Brokkoli, Paprika, Zucchini und Champignons reingeschmissen. Dafür hab ich die Erdnüsse wegen Allergie weggelassen. Die Soße wurde endlich so, wie ich es mir gewünscht habe.

Wir haben dieses Rezept schon sehr oft gemacht und lieben es! Da wir inzwischen versuchen, weniger Fleisch zu essen, haben wir es das letzte Mal mit Paprika, statt Fleisch gemacht und in die Soße direkt noch die geschmacksgebenden Marinadezutaten gemischt. War auch klasse. 

Sehr gutes Rezept. Ich wälze das Hähnchen nach dem Marinieren nochmal kurz in Stärke und brate es dann. In die Soße gebe ich noch Szechuanpfeffer und einen Löffel Austernsoße. 

Klasse Rezept 👌🔝
doppelte Menge soße sowie  Paprika und  Champignons 

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Pad Thai

pack medium rice noodle

tamarind paste

tbsp fish sauce

tsp sugar

spring onions

pack large cooked prawn

beansprout

lime wedges,

Tip the noodles into a large bowl and pour over a <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">kettle</a> of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

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