Chicken & Mushroom Stir Fry

Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  2. Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  3. Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  4. Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce sauce, and the oyster sauce. Cook on high heat and stir fry.
  5. Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  6. Season with salt to taste, serve with rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Egg Flower Soup with Oyster Mushrooms

Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  2. At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  3. Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.
Recipe Notes

Low cost.

Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.

This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.

Lion’s Head (Chinese Meatballs)

Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Braising Sauce
Servings: servings
Instructions
  1. In a large mixing bowl, mix together the salt, eggs, corn starch, ginger, and spring onion. Add the pork and using a large sturdy spoon, stir the pork in one direction until it absorbs the liquids and is sticky. This takes several minutes of stirring. Then add the water chestnut if using and mix that in as well.
  2. Pour about 4 cups of cooking oil into a medium sized deep pot and heat it to just before smoking then reduce heat to medium.
  3. While the oil is heating, form the meatballs, about 8 meatballs is the goal to achieve, form each ball about 2 or so inches in diameter. Squeeze together for a firm meatball.
  4. When the oil is hot, carefully using a slotted spoon, lower one meatball into the pot and cook for 2-3 minutes or until the meatballs are just starting to get browned, remove and set aside, continue cooking all remaining meatballs.
  5. Prepare another pot and add the Braising ingredients then add the meatballs and heat on a simmer for 20 minutes, if the liquid does cover the meatballs, use a spoon and scoop and pour the liquid from time to time over the meatballs.
  6. Lay some lettuce leaves in two serving bowls and divide the meatballs between the bowls, serve.
Recipe Notes

The pork is about 35 Baht/500 grams, for 2 servings, this is about 50 cents per serving.

Variant: You can fry the meatballs instead of deep frying but you will need to increase the cooking time.

This recipe for Lion's Head (Chinese Meatballs) is from China Sichuan Food.

Easy Chinese Meatballs

Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Ingredients
For Seasoning the Pork
For the Dipping Sauce
Servings: servings
Instructions
  1. In a large mixing bowl and the ground pork and mix with 1 tablespoon of water. With a large spoon, stir in one direction only until the water is well absorbed. Add the spring onion, ginger, corn starch, soy sauce, five spice powder, sesame oil, and salt as desired. Stir in the same direction for 2-3 minutes until the mixture is sticky and paste like. Let rest for 5 minutes, then stir again for 2 minutes.
  2. Shape into meatballs about 1 to 1 1/2 inch diameter, pat together well to make them firm. This will make 12 to 14 meatballs.
  3. Once all the meatballs are formed, heat a large pot, half full with water or chicken stock, to boiling. Gently lower the meatballs in using a slotted spoon and bring the water back to a boil then quickly reduce to a simmer, gently move the meatballs around. When the meatballs are cooked through, takes just a few minutes (you might have to sacrifice one and cut one in half to check), remove them from the pot to two serving bowls.
  4. While the meatballs are simmering, combine all the dipping sauce ingredients in a small bowl and 2 tablespoons of water from the pot.
  5. Serve the meatballs with the dipping sauce for a light lunch, or with rice and a vegetable for a nice dinner.
Recipe Notes

Low cost.

Variant: Replace the 2 tablespoons of corn starch with 1 beaten egg for firmer meatballs.

This recipe for Easy Chinese Meatballs is from China Sichuan Food.

Chinese Sweet & Sour Meatballs

Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
For Pork Marinade
For the Ginger Water
For the Sweet & Sour Sauce
Servings: servings
Instructions
  1. In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
  2. In another small bowl, add the Marinade ingredients and set aside to soak.
  3. In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
  4. Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
  5. Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
  6. Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
  7. When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
  8. Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.
Recipe Notes

Low cost.

Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.

This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.

Steamed Enoki Mushrooms

Steamed Enoki Mushrooms
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Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Steamed Enoki Mushrooms
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Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Ingredients
Servings: serving
Instructions
  1. lay the mushrooms on a plate that will fit in the steamer you are using.
  2. Heat the cooking oil in a small pan over medium heat, add the garlic and cook until aromatic, Remove from heat then stir in the sugar, soy sauce, pinch of salt and mix well. Pour this over the mushrooms.
  3. If using the chopped Thai chili (Bird's Eye Chili) sprinkle that on the mushrooms as well.
  4. Steam the plate for 6-7 minutes, drizzle the sesame oil over the top, sprinkle the chopped spring onion on top, serve.
Recipe Notes

Low cost.

This recipe for Steamed Enoki Mushrooms is from China Sichuan Food.

Chinese Stir-Fried Tomatoes and Eggs II

Chinese Stir-Fried Tomatoes and Eggs II
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This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Chinese Stir-Fried Tomatoes and Eggs II
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This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.
  2. Remove the cores from the tomatoes and cut them into wedges.
  3. Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.
  4. Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.
  5. Serve.
Recipe Notes

Low cost.

This recipe for Chinese Tomato and Egg Stir Fry is from China Sichuan Food.

Chinese Tea Eggs (Marbled Eggs)

Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one, going to have to change that soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one, going to have to change that soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  2. Add the rest of the ingredients, except the salt, to the water and bring to a boil then reduce to a simmer.
  3. While waiting on the water to boil, use the back of a knife and tap all over each egg, this makes the cracks needed for the marble effect.
  4. When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refridgerate, in the liquid overnight.
  5. Serve as a snack or with a noodle or porridge dish.
Recipe Notes
Soy Sauce Eggs

Soy Sauce Eggs
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This is a Chinese recipe and these eggs served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Soy Sauce Eggs
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This is a Chinese recipe and these eggs served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
  2. Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade.
  3. To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

This recipe for Soy Sauce Eggs is from China Sichuan Food.

Yang Chun Noodles (阳春面)

Yang Chun Noodles (阳春面)
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This is a common breakfast noodle in China. Normally thin noodles are used for this, here in Thailand, I will use standard Chinese egg noodles. Figure about 100 grams of noodles per serving.
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Yang Chun Noodles (阳春面)
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This is a common breakfast noodle in China. Normally thin noodles are used for this, here in Thailand, I will use standard Chinese egg noodles. Figure about 100 grams of noodles per serving.
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Ingredients
Servings: serving
Instructions
  1. Heat the stock to boiling then add the noodles and cook until tender.
  2. Place the cooked noodles in a serving bowl, drizzle in the sesame oil or add the lard, sprinkle the spring onion on the noodles, and ladle on about 2 cups of the broth you cooked the noodles in. Serve.
Recipe Notes

Low cost.

Variant: Cut a hard boiled egg in half and place on the noodles.

This recipe for Yang Chun Noodles is from China Sichuan Food.