Tag: Chinese
Steamed Dumplings in Chili Oil
Steamed Dumplings in Chili Oil
In the continuation of stripping the lining of my insides, I made these simple pork and shrimp dumplings drowned in chili oil. These dumplings are so addictive, I recommend making a double batch and freezing them down, storing in a freezer bag so you can make these anytime. They only take 10 minutes to steam. These dumplings can also be boiled, only taking 5-6 minutes.
Equipment
- steamer basket
Ingredients
Pork and Shrimp Dumplings
- 1/2 lb shrimp peeled and deveined, finely chopped
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp ginger minced
- 2 green onions finely chopped
- 1/4 tsp sugar
- 1/4 tsp back pepper
- wonton wrappers
Chili Oil Sauce
- 2 tbsp chili oil
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1/2 tbsp sugar
Garnish
- cilantro chopped
- sesame seeds
Instructions
- Combine all of the dumpling ingredients.
- Mix thoroughly.
- Add a tsp of the dumpling filling to the center of a square wonton wrapper.
- Fold up the corners and give it a tight pinch. Use water to help seal.
- You should yield about 3 dozen dumplings.
- Line a steamer basket with parchment paper. Place dumplings in the steamer in a single layer. Steam for 10 minutes.
- While the dumplings are steaming, mix together the chili oil sauce ingredients.
- Cover the dumplings in the chili oil sauce. Garnish with cilantro and sesame seeds.
Crispy Marinated Tofu
Crispy Marinated Tofu
I think this recipe in particular is my favorite way to prepare tofu. The pressed tofu is marinated in a simple soy/chili sauce marinade, then coated in cumin seasoned cornstarch and lightly fried. The tofu needs at least 4 hours of marinating, preferably overnight. By pressing as much liquid as you can out of the tofu allows it to soak up more of the marinade. Once it’s coated in the cornstarch, fry for 4 minutes a side over medium high heat. I saved some of the marinade and microwaved it for about 45 seconds. After the tofu has drained on paper towel, I spoon over the cooked marinade. Garnish the tofu chopped cilantro and green onions.
Ingredients
- 1 block firm or extra firm tofu pressed
- vegetable oil for frying
Marinade
- 1/3 cup light soy sauce
- 1/4 cup shaoxing cooking wine
- 3 tbsp chili paste
- 2 tbsp sugar
- 1 tbsp housin sauce
- 2 tsp lemon juice
- 4 garlic cloves minced
- 1 tbsp ginger grated
Coating
- 1/2 cup cornstarch
- 1/2 tsp cumin
Garnish
- cilantro chopped
- green onions chopped
Instructions
- Mix together marinade ingredients.
- Cut your block of pressed tofu into 16 pieces, like so.
- Marinate the tofu for at least 4 hours, preferably overnight.
- Mix together the coating ingredients.
- Toss the tofu in the coating mix, making sure everything is evenly coated.
- Heat up cooking oil in a sauté pan over medium high heat. Add in the tofu.
- Fry for 4 minutes a side.
- Drain on paper towel.
- Garnish with green onion and cilantro.
Snow Peas with Shrimp and Quail Eggs Stir Fry
Snow Peas with Shrimp and Quail Eggs Stir Fry
This is a real simple stir fry with snow peas, shrimp, and quail eggs in an oyster and soy sauce base. The addition of the quail eggs adds a creaminess to the stir fry. You can buy them at Asian markets in a can or fresh to hard boil for yourself. Either are good in my book. Serve the stir fry with steamed rice. This entire dish cost about $10 to make for 4 really large servings.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 8 oz snow peas
- 1 large carrot sliced 1/8” thick on a bias
- 2 stalks celery sliced 1?4” thick on a bias
- 8 oz 31/40 ct shrimp peeled and deveined
- 1/2 medium white onion sliced
- 3 garlic cloves minced
- 1 can quail eggs drained
Stir Fry Sauce
- 1/2 cup water
- 1/4 cup light soy sauce
- 1/4 cup oyster sauce
- 2 tbsp chinese cooking wine
- 1 tbsp sugar
- 1 tbsp corn starch
- 1/4 tsp black pepper
Instructions
- Mix all of the stir fry sauce ingredients together.
- Heat up cooking oil in a large wok or sauté pan over high heat. Stir fry the snow peas for 1 minute. Remove from pan into a bowl.
- Stir fry the celery and carrots for 2 minutes. Remove from pan into the bowl.
- Stir fry the shrimp for 2 minutes. Remove from pan into the bowl.
- Stir fry the onions and garlic for 1 minute.
- Add the sauce. It will thicken really quick, in about 15 seconds.
- Turn the heat to medium high. Stir back in the snow peas, carrots, celery, shrimp, and quail eggs. Mix thoroughly.
- Simmer for 3 minutes.
