Tag: Chinese
Cantonese-Style Ground Beef Rice and Eggs
Cantonese-Style Ground Beef Rice and Eggs
In a weird way, this recipe is like a Cantonese version of shakshuka. Ground beef rice and eggs is easy to prepare and is ready in 30 minutes. None of the ingredients are out of the ordinary. You can really use any type of ground meat or vegetables of your choosing. If you don’t have rice, the stewed ground beef is great over noodles.
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 medium white onion diced
- 2 tsp ginger
- 2 tbsp cornstarch dissolved into 1/4 cup water
- 1 cup frozen peas
- 1 tsp sesame oil
- 4 large eggs
- white rice for serving
Sauce
- 2 cups beef stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp white pepper
Garnish
- sesame seeds
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Brown the ground beef for 6 minutes.
- Add in the onions and ginger, cooking for 5 more minutes.
- Pour in all of the sauce. Simmer for 10 minutes.
- Add in the frozen peas.
- Mix in the cornstarch slurry. Let the sauce thicken for 2 minutes.
- Crack in the eggs. Place a cover over the pan. Simmer on medium low heat until the eggs are cooked; about 5 minutes.
Stir Fried Green Beans with Ground Pork
Stir Fried Green Beans with Ground Pork
This is another great dish that takes minimal effort to prepare and only 10 minutes to cook. Add all the marinade ingredients to the pork. Sauté it for 5 minutes. Add the green beans, bean paste and sugar and sauté for a few minutes more. Serve over steamed rice or noodles.
Ingredients
- 8 oz ground pork
- 2 tbsp Shaoxing cooking wine
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp ginger grated
- 1 tbsp vegetable oil
- 1/4 cup green onions chopped
- 8 oz green beans trimmed and cut into 1” pieces
- 2 tbsp fermented bean paste
- 1 tsp sugar
Instructions
- Season the ground pork with the cooking wine, soy sauces, and ginger.
- Heat up the cooking oil in a sauté pan over medium high heat. Sauté the green onions for a minute.
- Add in the ground pork. Cook for 5 minutes.
- Addin the bean paste, sugar, and green beans. Sauté for a minute.
- Cover. Turn the heat down to medium low. Sauté for 3 minutes.
Spinach and Peanut Salad
Spinach and Peanut Salad
Spinach and peanut salad is a popular cold appetizer served in China. It is a combination of 2 other cold appetizers, vinegar peanuts and Chinese style spinach salad; both using the same gingery vinegar dressing.When cooking the spinach, bring a pot of water to boil. Blanch the spinach for 2 minutes. Put the spinach in an ice bath to stop them from cooking. Shocking the spinach in ice water also preserves the green color of the spinach. Once the spinach is cool, squeeze out all of the water. You may have wondered why I used a lb of spinach for and appetizer for 2. 1lb of spinach yields an amount smaller than a baseball once squeezed. It cooks down that much, but the flavor is highly concentrated.To cook the peanuts, heat them up in cold oil over medium heat. If you were to toss the peanuts in hot oil, they would burn quickly. The good thing is that the peanuts don’t absorb any of the oil starting out in cold. Letting them cool afterwards will crisp them up. After that, mix the peanuts with the spinach and pour the dressing over. Garnish with sesame seeds.
Servings: 2
Ingredients
- 1 lb baby spinach
- 1 tbsp vegetable oil
- 1/2 cup raw peanuts
- 2 tbsp Chinese black vinegar
- 2 tsp sugar
- 2 tsp ginger minced
- 1 tsp light soy sauce
- 1/2 tsp sugar
Garnish
- 1 tsp white sesame seeds
Instructions
- Bring a pot of water to boil. Toss in the spinach. Blanch for 2 minutes.
- Strain the spinach in a colander. Place in an ice bath to stop the spinach from cooking.
- Squeeze out all of the excess water from the spinach. Roughly chop and place in a bowl.
- Heat up the raw peanuts in a small skillet in cold oil over medium heat. Constantly stir for 5 minutes until the peanuts are browned. Remove from the pan and let cool.
- Mix together the black vinegar, sugar, soy sauce, ginger, and salt in a bowl.
- Mix together the peanuts and spinach. Pour the dressing over. Garnish with sesame seeds.
