CHINESE-STYLE HONEY GARLIC CHILI SAUCE
This is a quick, easy, and delicious sauce based on the Chinese Honey Chicken recipe at RasaMalaysia.com. Fry or saute your favorite meat in bite-size pieces, toss with this sauce, and serve over rice. The oil is used mainly for carrying the chili and garlic flavors, and you can easily reduce it if you're counting calories.
Provided by Abby Falck
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the honey, soy sauce, rice vinegar, 1/4 cup water, and cornstarch.
- Put the oil in a medium saucepan over medium heat. Let it warm up for about 30 seconds, then add the garlic and cook until fragrant and just starting to color, 15-30 seconds.
- Add the red pepper flakes and cook until fragrant and the garlic is lightly browned, 15-30 seconds more.
- Quickly re-stir the honey mixture and pour it into the saucepan. Bring to a simmer, stirring frequently, reduce the heat to low, and simmer for about 5 minutes. Add more water if needed to achieve desired consistency.
CHINESE SHREDDED POTATOES WITH CHILI AND VINEGAR
Steps:
- 1)Prior to preparing any of the ingredients. Cut the potatoes into thin strips the size and thickness of a matchstick. 2) Place potatoes in a glass bowl and cover in water. Refrigerate potatoes for 30 minutes. 3) After soaking the potatoes drain potatoes and rinse potatoes under water to remove any extra starch. 4) In a non stick wok or frying pan, heat Sesame oil, add garlic and chili 5) Add potatoes to wok and quickly stir fry. Add the rice vinegar, soy sauce and sugar. Stirring potatoes for 3- 5 minutes until the liquid thickens. 6) Ad this point you can add the bell peppers or onion chives. If using bell peppers cook for 1 minute. After stir-frying add vinegar.
CHINESE CHILI PASTE WITH GARLIC & GINGER
Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator.
Provided by littleturtle
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat an 8-inch skillet over med-high heat; add oil when skillet is hot.
- Stir in bean sauce, red pepper, sugar, garlic, and ginger.
- Reduce heat to low, and cook, stirring frequently so it doesn't burn.
Nutrition Facts : Calories 180.6, Fat 14, SaturatedFat 1.8, Sodium 1.4, Carbohydrate 14.9, Fiber 0.6, Sugar 12.9, Protein 0.4
CHINESE CHILI
Hold out mushrooms and bean sprouts until the last, and heat through for tender meat, firmer veggies, and better flavor.
Provided by sleepEp
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h
Yield 8
Number Of Ingredients 15
Steps:
- Heat vegetable oil over medium heat in a large soup pot, and brown the pork and beef, stirring often, about 10 minutes. Mix in the green bell peppers, onions, and celery. Cook until the vegetables have given up their juice; cover and simmer until the vegetables are tender, about 20 minutes. Stir in beef broth, bamboo shoots, water chestnuts, black pepper, and chili powder.
- Mix the soy sauce and cornstarch in a bowl until smooth, and pour it into the soup. Stir until the soup thickens, about 1 minute; cover the chili, and reduce heat to a simmer. Simmer until the meat is very tender and the flavors have blended, about 2 hours; about 5 minutes before serving, stir in the mushrooms and bean sprouts.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 16.2 g, Cholesterol 73 mg, Fat 14.9 g, Fiber 3.7 g, Protein 26.8 g, SaturatedFat 5.3 g, Sodium 1382.3 mg, Sugar 4.9 g
WARM BROCCOLI AND TOFU SALAD WITH GRILLED CHINESE SAUSAGE AND CHILI MISO VINAIGRETTE
Provided by Food Network
Time 35m
Number Of Ingredients 11
Steps:
- Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl.
- In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli.
- Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency.
- Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives.
CHINESE CHILI
This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin.
- Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.
- Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 34 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 856 milligrams, Sugar 9 grams
CHINESE CHILI CHICKEN
A Chinese dish with little modifications :) I used leftover chicken so it takes much less time to cook. (I had to add some potatos to get rid of too much salt I added)
Provided by chamwith
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Mix 1tbsp soya sauce, 1 tbsp corn flour, lemon juice, egg, butter, salt and pepper in a bowl.
- Cut the chicken in to about 2cm cubes and mix with the above mixture and leave to marinate.
- Fry the marinated chicken pieces in a deep frying pan until browned.
- Mix the remaining soya sauce, corn flour, chicken broth, salt, pepper, sugar in a seperate bowl and set aside.
- Cut the bell pepper, and onion into about 3cm squares. (into slightly bigger pieces)
- Heat 1 tbsp oil and add ginger and garlic paste, bell pepper and fry for a minute or two.
- Add the chicken broth mixture and stir well until thickened. then add tomatos.
- Add the fried chicken cubes and serve hot.
CHINESE HOT CHILI OIL
Steps:
- Cut off the stems of the dried chilies and remove the seeds from half the chiles. Chop the chiles into coarse flakes (it's easiest to do this by processing them in a blender for about 20 seconds). Place the chili flakes in a heat resistant jar with a seal. Heat the oil in a heavy skillet over medium-high to high heat until it is starting to smoke. Continue heating the oil for 20 - 30 seconds. Remove the skillet from the heat. Wait 3 minutes, or until the oil has cooled to 225 - 240 degrees Fahrenheit (107 to 122.5 degrees Celsius. Pour the oil over the flakes. Add 1 tablespoon sesame oil Leave the chili oil for at least 1 hour to give the flavors a chance to blend (longer if adding sesame oil). Use as desired in recipes or as a dipping sauce with dumplings and noodles. Stored in a sealed container in the refrigerator, chili oil will last for at least one month. *Best flavor comes after 2 days
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