Tag: main course
Chicken with Garlic Chives
Chicken with Garlic Chives
Garlic chives are an ingredient that isn’t as well known to Americans as it should be. They taste like a firm garlicky green onion. You can find them at just about every Asian market for relatively little money. Garlic chives are used in many recipes like steamed dumplings, and are great in a stir fry. For this recipe, I sautéed some chicken with garlic chives with a basic light sauce. You can use any protein that you want if chicken isn’t your first choice. Serve the stir fry with steamed rice.
Ingredients
Sauce
- 1 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp sugar
Stir Fry
- 3 tbsp vegetable oil
- 1 tbsp ginger julienned
- 3 garlic cloves minced
- 1 lb boneless skinless chicken breast or thighs thinly sliced
- 12 oz garlic chives
- salt to taste
Instructions
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Cook the chicken for 5-6 minutes until browned. Remove from the pan.
- Add in the garlic and ginger. Sauté for 1 minute.
- Toss in the garlic chives. Stir fry for 1 minute.
- Add the sauce and the chicken back into the sauté pan. Stir fry for 1 minute.
- Season with salt to taste.
Sweet and Sour Fish
Sweet and Sour Fish
If you want to impress people at a dinner party, I highly recommend serving sweet and sour fish. It is a very popular dish for Chinese New Years, festivals, and family gatherings. Traditionally served as a whole fish, this recipe will use fish fillets, since frying a whole fish is difficult in home kitchens. With that being said, it is nothing short of flavor and presentation. The fish fillets get cross hatch cuts slit into them. When breaded and fried, it has a “blossoming” look to the fillets. Then a simple sweet and sour sauce with bell peppers and onions is poured over the fish. Garnish with toasted sesame seeds.
Servings: 2
Ingredients
- 1 lb fish fillets tilapia, swai, snapper, catfish, sea bass
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp white pepper
- vegetable oil for frying
Sauce
- 1/4 cup rice vinegar vinegar
- 1 tbsp shaoxing cooking wine
- 1 tbsp light soy sauce
- 2 tbsp sugar
- 3 tbsp chili garlic sauce
- 3 tbsp water
- 1 tbsp cornstarch
Stir Fry
- 3 garlic cloves sliced
- 1” ginger peeled and julienned
- 1/4 large green bell pepper sliced
- 1/4 large red bell pepper sliced
- 1/2 small white onion sliced
- 2 tbsp vegetable oil
Garnish
- toasted sesame seeds
Instructions
- Make cross hatch cuts 1/4” deep into the flesh of the fish fillets.
- Coat the fish fillets in cornstarch seasoned with salt and white pepper.
- Heat up 1” of cooking oil in a sauté pan over medium high heat. Gently place the fish into the oil. Fry for 5 minutes a side until golden brown.
- Drain the grease on a rack. Place the fish on a serving plate.
- Mix all of the sauce ingredients together. Set aside.
- Sauté the onions in a sauté pan over medium high heat for 3 minutes.
- Add in the garlic and ginger. Sauté for 1 minute.
- Pour in the sauce ingredients. Bring to a boil.
- As the sauce starts to thicken, add in the bell peppers. Cook for 1 more minute.
Beef and Broccoli
Beef and Broccoli
Beef and broccoli is one of the most popular Chinese American takeout menu items. It is also one of the easiest dishes to prepare; ready in 5 minutes. The broccoli gets steamed for a minute. Then beef gets sautéed for a couple minutes. The broccoli gets tossed back in with the sauce and cooked for another minutes. Serve with steamed rice.
Ingredients
- 1 lb top sirloin, flank, or skirt steak thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
Sauce
- 1 cup beef stock
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 1 tbsp cornstarch
Stir Fry
- 1/4 cup water
- 1 head broccoli cut into florets
- 1 tbsp vegetable oil
- 4 garlic cloves minced
- 1 tsp ginger minced
Instructions
- Marinate the beef in the soy sauce, oil, and cornstarch for 10 minutes.
- Mix together the sauce ingredients. Set aside.
- Bring a 1/4 cup of water to a boil in a sauté pan over medium high heat. Add in the broccoli. Cover and steam for 1 minute. Remove from the pan and wipe clean.
- Heat up cooking oil in the same pan. Add in the beef in a single layer. Cook for 30 seconds a side.
- Add in the garlic and ginger. Cook for 30 seconds.
- Add in the broccoli and sauté for 30 seconds.
- Pour in the sauce. It will thicken quickly in less than a minute.
