Crissy asked:
I’m cooking for my in-laws next sunday and need an excellent chinese stir fry recipe to make with chicken, beef and shrimp. I want to use fresh, not frozen vegetables. I also want to make some chinese fried rice. I know that the chinese cook with sesame oil, and I have that. I just want everyone to love it.
HELP PLZ!!!!!!!!
If U go to my question answers bank, I asked the same question two weeks ago, and got two great recipes that I have tried successfully. Check it out .Good Luck
Comment by seema kg — October 3, 2007 @ 5:41 pm
you can cook ginger beef/chicken/shrimps. cut thinly some young ginger, marinate your meats with some oyster sauce and pepper and cut some spring onions. stirfry some garlic until light brown and aromatic, then stirfry the meat for a while until cooked then throw in the spring onions and sprinkle some sesame oil. you can also sprinkle some sesame seeds for garnishing. delicious!!!
for a great fried rice, fry some garlic (for added aroma bruise the garlic then slice), then add some eggs and stir quick, then add in your precooked rice mix some black/white pepper, sesame oil and voila! (u can add some veges but slice them thinly) hope your in law likes em
Comment by AmbeRose — October 4, 2007 @ 11:42 am
INGREDIENTS:
4 (4 ounce) boneless skinless
chicken breast halves
1 lb. lean beef, thinly sliced
3/4 lb. shrimp (peeled)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil,
divided 2 cups broccoli florets
1 cup sliced celery (1/2 inch
pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon
granules
DIRECTIONS:
1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken, beef, and shrimp for 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Fried rice:
INGREDIENTS:
1 – 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons sesame oil for stir-frying, or as needed
4 cups cold cooked rice
1 – 2 tablespoons light soy sauce or oyster sauce, as desired
PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Comment by secretkessa — October 5, 2007 @ 2:30 am
Season chicken with sesame oil & pepper, then fry a while then add in more seasome oil, soya souce & wine. Put in a handful of brasil leaves before serving. You can fry the beef with ginger slices and onion shoots. I,d prefer to cook the shrimp in chill sauce in asam jawa.
Comment by ah tah — October 6, 2007 @ 1:26 am
Here are some authentic Chinese recipes, we cook with peanut oil, then sprinkle some sesame oil on the cooked food, but do not stir fry food with sesame oil because it burns easily.
>>
600g tiger prawns, with shell
3 gloves garlic (finely chopped)
2 small Thai red chili (seeded, finely chopped)
green onion (finely chopped)
1/2 cup cooking oil
1/2 egg white (slightly beat)
1 tablespoon of cooking wine
1/2 tablespoon cornstarch
1/2 teaspoon salt
a dash of five-spice powder
a dish of black pepper
1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), devein and mix with egg white, corn starch for about 15 minutes, set aside.
2) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remain and drain.
3) Remove oil from the wok, reheat the wok then add 1 tablespoon oil, stir fry garlic & chili till fragrant, add salt, five-spice powder and black pepper to the wok, return prawns in wok and stir quickly for 1 minute or till mix well, sprinkle green onion.
3) Transfer to a serving plate, serve immediately
Below are 2 recipes for pork but you can change the meat to chicken, the preparation method is the same.
Serves 4
400g Pork Fascia (sliced in thin strips)
6 button mushrooms (sliced)
1/4 pack of honsimejitake (or 3 dried shitake mushroom)
1/4 pack of enoki mushroom
1/2 Onion (sliced)
2 cloves of garlic (crushed)
1 slice of fresh ginger (chopped)
1 tablespoon oyster sauce
cooking wine
cooking oil
salt
sesame oil (a few drops)
3 tablespoon water
1/2 teaspoon corn starch
1 stalk of green onion (finely chopped)
Marinade:
1 teaspoon Soy Sauce
2 teaspoon Oyster Sauce
1 clove of garlic (crushed)
1/2 teaspoon sea salt
1 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon corn starch
freshly ground white pepper
Preparation:
Put pork into marinade for about 20 minutes, set aside
Mix oyster sauce, water, cornstarch, sesame oil into a bowl, set aside
Slice button mushroom and shitake mushroom. Chop the root of enoki mushroom then soak it in hot water for a few seconds to make it soft. Set aside
1) Heat the Chinese wok or frying pan to real hot, add cooking oil, ginger, to make a fragrance, stir fry the pork quickly to half cook, set aside
2) Clean the wok or pan, heat with some cooking oil, add garlic and onion slice into the wok and stir fry quickly till the onion is soft, add all the mushroom into the wok, stir fry for a few seconds, add cooking wine, stir quickly, then add the pork stir fry quickly in high heat for 2 minutes
3) Pour oyster sauce mixture into the wok and stir fry for 1 minute, turn off the heat, add a few drops of sesame oil to make the food shiny, serve on the plate and sprinkle the green onion on top.
>> Serves 4
4 bowls of rice (600g cooked rice)
4 eggs, beaten
500 g shrimps, shelled, devain
200g char siu, Chinese roast pork, cut into small cubes
200g ham, cut into small cubes
2 stalks of spring onions or chives, finely chopped
1/2 teaspoon salt
5 tablespoons of peanut oil
1 teaspoon of sesame oil
Marinade for shrimps
1 tablespoon cooking wine, sherry
1/4 tablespoon salt
1/4 teaspoon sugar
some white pepper
1/2 teaspoon corn starch
Hints
1) No matter what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you have to stir fry these ingredients till cooked and seasoned them first in a separate wok.
2) It doesn’t matter to use left over rice or just steamed rice, it should be long grain rice and I personally like Jasmine rice and if you steam it before you fry the rice, reduce a tiny bit of water when you cook the rice with your electrical rice cooker so that the rice wouldn’t be mushy and still fluffy.
3) When the rice is cook, spoon it out and let cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs with 1/4 teaspoon of salt (depends on the size of your eggs and how many portions you are going to cook), set aside. Put rice in a big bowl and get ready to start frying.
4) Use peanut oil instead of sesame oil, because sesame oil is easy to burn and loose its flavour in high temp. right away!
Directions:
1) You need a real hot stove and a big wok, heat the wok on high heat till you can see smoke coming up (the steam of the air) and that’s hot enough to add 3 or 4 tablespoon of cold oil – remember – hot wok + cold oil, season the wok with your spatula.
2) Within a few seconds, you can tell the oil is hot enough, reduce heat to medium or slightly lower (depends on how hot the heat be generated by your stove) pour egg mixture into wok, stir quickly for a few seconds, add rice into wok while the egg are still 30% cooked.
Below is a photo showing you that the egg mixture is cooked too fast in the hot oil and it can’t coat the rice anymore (about 85% cooked, I would say)
3) Toss rice and egg mixture to combine quickly to “coat” the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn’t hot enough, turn heat to high again, if you think the heat is too hot and part of your rice starts burning, remove the wok to a cold stove and continue to stir fry quickly. Then put the wok back to the hot stove. The action should be quick but organized.
4) Now it is time to add your other cooked ingredients (shrimps / roast pork or ham) to the egg fried rice, add salt to taste, toss to combine, sprinkle green onions. Turn off heat.
5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut oil to your fried rice to make it shiny.
Restaurant Style cooking usually use a lot of oil in fried rice, the trick is they add a teaspoon or a tablespoon of cooked oil as the final touch.
Comment by ai_leen_2003hk — October 8, 2007 @ 12:46 pm