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Chinese “Spaghetti Bolognese”
Chinese “Spaghetti Bolognese”
Here is a dish that you won’t find in any Chinese restaurants. Chinese “spaghetti bolognese” is another great example of home cooking that is whipped up in 30 minutes. You can use ground pork, beef, chicken, turkey, and even shrimp as your protein.
Ingredients
- 1 lb dry spaghetti prepared according to package directions
- 2 tbsp vegetable oil
- 24 oz ground pork or ground beef
- 1 medium onion finely diced
- 5 garlic cloves minced
- 1 tbsp shaoxing cooking wine
- 4 cups chicken stock
- 1/3 cup oyster sauce
- 1/4 cup light soy sauce
- 1 tsp dark soy sauce
- 2 tsp sesame oil
- 1/4 tsp white pepper
- 2 cups frozen peas
- 1/4 cup cornstarch mixed with 1/4 cup of water
Instructions
- Heat up the oil in a large saucepan over medium high heat. Add in the ground pork and brown for 8 minutes.
- Add in the onions and garlic. Cook for 5 minutes.
- Pour in the shaoxing wine, chicken stock, soy sauces, oyster sauce, sesame oil, and white pepper. Simmer for 10 minutes.
- Stir in the peas. Cook for a minute.
- Pour in the slurry. Let thicken for a minute or two.
- Toss the pasta with the sauce. Cook for 2 minutes.
Shrimp Tacos with Arbol Chile Salsa
Shrimp Tacos with Arbol Chile Salsa
These shrimp tacos will be your new favorite way to make tacos; especially considering they take less than 10 minutes to make. The shrimp are briefly marinated in garlic and lime, then quickly sautéed. They are then topped on corn tortillas cooking on the griddle with cabbage, radishes, cilantro, and arbol chilies salsa. I like to use 26/30 ct peeled and deveined shrimp. They are the perfect size for corn tortillas. If cooked for no more than 2 minutes a side, they turn out moist and succulent. I also prefer to use shredded cabbage as opposed to lettuce. Cabbage adds a nice crunch to the tacos without turning soggy.
Equipment
- food processor
Ingredients
- 1 lb 26/30 ct shrimp peeled and deveined
- 3 garlic cloves minced
- 2 tbsp vegetable oil
- 1/2 lime juiced
- 1/2 tsp salt
- corn tortillas
Arbol Chile Salsa
- 2 tomatoes
- 20 dried arbol chilies
- 4 garlic cloves
- 2 tbsp vinegar
- 1/4 tsp salt
Taco Toppings
- green cabbage shredded
- radishes thinly sliced
- cilantro chopped
- lime wedges
Instructions
Arbol Chilies Salsa
- Place the tomatoes and arbol chilies in a small pot of water. Bring to a boil and simmer for 15 minutes.
- Place in a food processor with the garlic cloves and 1/4 cup of the boiling liquid.
- Purée until smooth. Stir in the vinegar and salt. Place in the refrigerator until ready to use.
Shrimp Tacos
- Marinate the shrimp with the garlic, lime juice, oil, and salt for 15 minutes.
- Heat up a large nonstick skillet over medium high heat. Add in the shrimp in a single layer.
- Cook for 90 seconds-2 minutes a side. Remove from the pan.
- Add the tortillas to the pan. Cook for 1 minute. Flip.
- Add some shredded cabbage and 4 shrimp to each tortilla. Cook for 3 minutes. Remove from the pan.
Braised Chicken with Mushrooms
Braised Chicken with Mushrooms
This is some Chinese cuisine that you’ll never find on any menu. Braised chicken wings with shiitake and wood ear mushrooms is a great example of home cooking. This comfort food requires a few ingredients with minimal prep work, all cooked in the same pan, resulting in complex umami flavors. Serve the chicken and mushrooms with steamed rice.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs chicken wings drumette and wingette separated; tips removed
- 4 slices ginger
- 25 small dried shiitake mushrooms soaked in warm water for 2 hours
- 1 cup dried wood ear mushrooms soaked in warm water for an hour
- 1 1/4 cup mushroom soaking water
- 1/4 cup shaoxing cooking wine
- 1 tsp sugar
- 1 tbsp light soy sauce
- 2 tsp dark mushroom soy sauce
- 2 green onions chopped
Instructions
- Soak the shiitake mushrooms for 2 hours; wood ear mushrooms for 1 hour; in warm water. Save 1 1/4 cup of the shiitake soaking water.
- Heat up cooking oil in a large wok or sauté pan over medium high heat. Sauté the ginger for a minute.
- Toss in the chicken wings and brown for 5 minutes.
- Add in the drained mushrooms. Sauté for 2 minutes.
- Add in the mushroom soaking water, cooking wine, soy sauces, and sugar. Bring to a boil.
- Cover. Reduce the heat to medium low and simmer for 45 minutes. Stir in the green onions.
