Tag: Chinese

Chinese Cucumber Salad

Chinese Cucumber Salad

Chinese Cucumber Salad

This Chinese cucumber salad is a little different than your average cuc salad. Instead of straight up slinging the cucumbers, they are slightly smashed first. This allows them to catch more of the dressing. Lots of minced garlic is added to the cucumbers. The dressing is a simple soy/black vinegar/sugar/chili oil/sesame oil base. Pour the dressing over the cucumbers right before serving. Do not pour the dressing on in advance. The salt from the dressing will extract the moisture from the cucumbers, making your salad watery. Needless to say, this salad is not a good leftover.
Prep Time10 minutes
Course: Appetizer, Side Dish
Cuisine: Chinese
Keyword: appetizer, Chinese, East Asian, salad, side dish, vegan
Author: Alex Gorgos

Ingredients

  • 12 oz English or Persian cucumbers
  • 6 garlic cloves minced

Dressing

  • 1 tbsp Chinkiang black vinegar
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp sesame oil
  • 2 tsp chili oil

Instructions

  • Very lightly smash the cucumbers with a mallet.
    Chinese, appetizer, side dish, vegan
  • Slice into 1/2” pieces.
    Chinese, appetizer, side dish, vegan
  • Add the minced garlic to the cucumbers in a bowl.
    Chinese, appetizer, side dish, vegan
  • Mix together the dressing ingredients.
    Chinese, appetizer, side dish, vegan
  • Add the dressing to the cucumbers right before serving.
    Chinese, appetizer, side dish, vegan

How to make Chili Oil in an Instant Pot

Ever eat at a Chinese restaurant and they have that chili oil at the table? Then you end up putting it on everything because it’s so damn good. Well now it’s time to learn how to make it for a fraction of the price of the store bought brands. 
Making this couldn’t be easier using the Instant Pot. The most important thing in making this chili oil is to not burn the ingredients. You want to keep the oil between 225 and 250 degrees. The Instant Pot has a custom temperature setting which makes making this street free. You can still make this on a stove top if you don’t have an Instant Pot. Just make sure to use a cane thermometer to make sure the oil doesn’t get too hot. If the ingredients burn, you will have to start over.
Most cultures have some sort of chili oil in their cuisine, all made very similarly. This recipe is for a Chinese style chili oil, so I used ingredients in Chinese cooking. If you were to make a chili oil for Italian cuisine, you would you’d Italian crushed chili flakes and maybe some garlic and dried herbs in the oil. So experiment with making different oils. The chili flake is always the main ingredient, followed by aromatics steeping in the oil.
Cook Time30 minutes
Course: condiment
Cuisine: Chinese
Keyword: Chinese, condiment, instant pot
Author: Alex Gorgos

Ingredients

  • 2 cups vegetable oil
  • 1 large cinnamon stick
  • 5 star anise
  • 3 tbsp Szechuan peppercorns
  • 2 bay leaves
  • 1 cup crushed Szechuan chili flakes

Instructions

  • Set your Instant Pot to the sauté function. Choose custom temp. Set to 230 degrees, Add your oil, cinnamon stick, star anise, peppercorns, and bay leaves to the Instant Pot. Cook for 30 minutes, giving an occasional stir. Let cool for 5 minutes.
    Chinese, condiment
  • Put the crushed chili flakes in a mason jar. Take a small piece of cheese cloth and put it over the jar, with a rubber band around it to hold in place.
    Chinese, condiment
  • Take out the cinnamon stick and bay leaves. Pour the oil into the mason jar. The cheese cloth will catch all of the peppercorns and star anise..
    Chinese, condiment
  • Screw on the cover and let cool to room temp. Refrigerate up to 6 months.
    Chinese, condiment
Singapore Curry Noodles

Singapore Curry Noodles

Singapore Curry Noodles

While this stir fried noodle dish isn’t really from Singapore, you can find it on just about every Chinese take out menu. While there’s nothing difficult in cooking these noodles, there are a lot of steps to completion. It is all worth it in the end.
Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Chinese, East Asian, main course, noodles, Pork, seafood
Servings: 4
Author: Alex Gorgos

Ingredients

  • 12 shrimp 16/20 ct, peeled and deveined
  • 3 tbsp vegetable oil
  • 3 tsp fish sauce
  • 8 oz rice stick noodles
  • 3 garlic cloves minced
  • 1 tsp light soy sauce
  • 1 tsp Shaoxing cooking wine
  • 1/4 tsp white pepper
  • 1/4 tsp sugar
  • 2 large eggs beaten
  • 1/4 lb bbq pork sliced
  • 1/2 medium onion sliced thin
  • 1 small red bell pepper sliced thin
  • 12 snow peas sliced
  • 1 small carrot julienned
  • 1 tbsp curry powder
  • 2 green onions thinly sliced
  • salt to taste
  • 2 tsp sesame oil

Instructions

  • Marinate the shrimp with 1 tsp vegetable oil and 1/2 tsp of fish sauce. Set aside.
    Chinese, main course, seafood, pork
  • Pour boiling water over the rice noodles. Let sit for 5 minutes. Drain and set aside.
    Chinese, main course, seafood, pork
  • Mix together the garlic, soy sauce, fish sauce, shaoxing wine, white pepper, and sugar. Set aside.
    Chinese, main course, seafood, pork
  • Heat up 1 tsp of cooking oil in a wok or large sauté pan over high heat. Pour in the eggs and let set for 10 seconds.
    Chinese, main course, seafood, pork
  • Scramble and set aside in a bowl.
    Chinese, main course, seafood, pork
  • Wipe the pan clean. Add in 2 tsp of cooking oil. Toss in the shrimp and sauté for 30 seconds.
    Chinese, main course, seafood, pork
  • Add in the pork and onions. Sauté for 30 seconds.
    Chinese, main course, seafood, pork
  • Add in the bell pepper and snow peas. Sauté for 30 seconds.
    Chinese, main course, seafood, pork
  • Add in the carrots and 1 tsp of curry powder. Sauté for 30 seconds. Season with salt. Remove everything in the pan to the bowl with eggs.
    Chinese, main course, seafood, pork
  • Wipe the pan clean. Add the remaining cooking oil. Sauté the noodles for 30 seconds.
    Chinese, main course, seafood, pork
  • Mix in the rest of the curry powder.
    Chinese, main course, seafood, pork
  • Add back in the stir fried eggs, meat, and vegetables. Season with salt. Stir fry for 1 minute.
    Chinese, main course, seafood, pork
  • Turn off the heat. Add in the green onions. Drizzle with sesame oil.
    Chinese, main course, seafood, pork
Chinese, main course, seafood, pork
Authentic Moo Shu Pork

Authentic Moo Shu Pork

Authentic Moo Shu Pork

I love moo shu pork, but I must admit tha I’ve never had the authentic version. If you are American, you are used to eating the Chinese take out version with pork, cabbage, and wood ear mushrooms served in steamed pancakes with hoisin sauce. The real version isn’t eaten with steamed pancakes and hoisin sauce, but with just steamed rice as a stir fry. The preparation is very similar. A few of the ingredients are different. Once you prep all of the ingredients, the moo shu only takes 5 minutes to make.
Prep Time30 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Chinese, East Asian, main course, Pork
Author: Alex Gorgos

Ingredients

Marinade

  • 8 oz pork sirloin sliced into strips
  • 1 tbsp Shaoxing cooking wine
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tsp cornstarch

Sauce

  • 1/4 cup chicken stock
  • 1 tbsp light soy sauce
  • 1/2 tsp Chinkiang vinegar
  • 1/2 tsp sesame oil
  • 1 tsp cornstarch

Stir Fry

  • 1/2 cup dried wood ear mushrooms
  • 1/4 cup dried lily flower
  • 2 large eggs beaten
  • 1 small white onion sliced
  • 1 tsp ginger minced
  • 1/2 cucumber sliced
  • 3 tbsp vegetable

Instructions

  • Mix all of the marinade ingredients together. Coat the pork in the marinade. Set aside.
    Chinese, main course, pork
  • Soak the dried wood ear mushrooms and lily flower in boiling water for 30 minutes.
    Chinese, main course, pork
  • Mix all of the sauce ingredients together. Set aside.
    Chinese, main course, pork
  • Heat up cooking oil in a wok or a large sauté pan over high heat. Add the pork. Cook for 30 seconds a side. Remove from the pan.
    Chinese, main course, pork
  • Add the beaten egg. Scramble and cook for a minute. Remove from the pan.
    Chinese, main course, pork
  • Add the onion, cucumber, and ginger. Sauté for a minute.
    Chinese, main course, pork
  • Add in the rehydrated mushrooms and lily flower.
    Chinese, main course, pork
  • Pour in the sauce. Let thicken for 30 seconds. Add back in the pork and eggs. Cook for 1 more minute.
    Chinese, main course, pork
Chinese, main course, pork
Serve with steamed rice.