Archive for the ‘: CHINESE’ Category
Tofu & Beef Meatball Soup
October 7, 2022 Lee
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Tofu & Beef Meatball Soup

China Sichuan Food, Elaine, China. (For her original recipe.)
This recipe was inspired from a friend in Sichuan, China and this version uses store bought beef meatballs. These are not meatballs you can buy in Walmart or Kroger, you need to get these from an Asian market, different consistency.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Soup
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 2 quarts water, (8 cups)
  • 1 tablespoon light soy sauce
  • 2 spring onions, white parts sliced, green parts cut ½ inch long
  • 500 grams beef meatballs, In Thailand I use MR Meatballs brand, frozen - thawed, from Makro, these are not pre-cooked,, (1 lb)
  • 1 slice fresh ginger
  • 800 grams firm tofu, cut into cubes, (28 oz)
  • 20 grams nori seaweed, or less as desired, (¾ oz)
  • ½ tablespoon sesame oil
  • salt, to taste

Instructions
 

  • Add the the water, light soy sauce, and spring onion to a medium saucepan and bring to a boil then turn down to a simmer.
  • Add the meatballs and ginger. Simmer for about 8-10 minutes to cook the meatballs through.
  • Add the tofu and nori, simmer for another 5 minutes.
  • Stir in the sesame oil, taste and season with salt and or additional sesame oil as desired.
  • Serve and enjoy.

Notes

Low cost per serving.
* Fair Value $1.01 to $1.50 per Serving,: CHINESE,BEEF,SOUPS, STEWS, CHILI
Tofu & Meatball Soup
October 2, 2022 Lee
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Tofu & Meatball Soup

China Sichuan Food, Elaine, China.
This comes from a friend in Sichuan, China and it sounds very good! I look forward to preparing this.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Soup
Cuisine Chinese
Servings 4 servings

Equipment

  • Food Processor / Blender , with S blade

Ingredients
  

Ingredients for the Pork Balls

  • 300 grams ground pork, (11 oz)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground white pepper
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 spring onions, chopped, white part only
  • 3 slices fresh ginger
  • 1 egg
  • 1 tablespoon cornstarch

Ingredients for the Soup

  • 6 cups water, (I will verify the amount when I prepare this)
  • 1 tablespoon light soy sauce
  • 1 spring onion, sliced, green part - from the pork ball ingredients
  • 1 slice fresh ginger
  • ½ box firm tofu, cut into cubes, (I will verify amount when I prepare this)
  • 20 grams nori , sliced, (dried seaweed), (¾ oz)
  • ½ tablespoon sesame oil
  • salt, to taste

Instructions
 

  • Add the first 8 ingredients for the Pork Balls to a food processor, mix for 15 seconds.
  • Now add the egg and cornstarch and mix for about 30 seconds, goal is a very smooth and fluffy mixture.
  • Add the the water, 1 tablespoon light soy sauce, spring onion (green part) to a medium saucepan and bring to a boil then turn off the heat but leave on same burner.
  • Now to make the pork balls, use one hand and grab a handful of pork mixture, form a circle with your index finger and thumb, squeeze your hand to force the mixture from the circle, then use a spoon and scoop off a meat ball and place the meat ball in the hot water.
  • Repeat until all the mixture is used and in the pot, average about 20-24 pork balls. Turn on the heat, add the 1 slice of ginger, and bring to a simmer, skim off any foam that forms on top. Simmer for 8-10 minutes.
  • Add the tofu and nori, simmer for another 5 minutes.
  • Stir in the sesame oil, taste and season with salt and additional sesame oil as desired.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,SOUPS, STEWS, CHILI
Beef Chow Mein
September 16, 2022 Lee
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Beef Chow Mein

China Sichuan Food, Elaine, China.
Chow mein is a stir-fried noodle dish and is one of the most popular dishes in China. The most common noodles used in various chow mein dishes is egg noodles. This recipe comes from a friend in Sichuan, China. I made this on 27 Sep 2022, and it is delicious, family loved this! I doubled the recipe so the photos will show more of all the ingredients than what is stated.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 cup flank steak, cut into 2 inch long strips
  • 3 bell peppers, 1 red, 1 green, 1 yellow
  • 1 medium onion
  • 2 cloves garlic, minced
  • 3 tablespoons cooking oil
  • 250 grams egg noodles, can be fresh or dry, (8 oz)

For the Beef Marinade

  • ½ tablespoon light soy sauce
  • dash black pepper
  • ½ tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil

For the Stir-fry Sauce

  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon sesame oil
  • pinch sugar

Instructions
 

  • In a small bowl, add the Beef Marinade Ingredients and stir together, then add the beef strips. Stir in one direction until they become slightly sticky. Set this aside.
  • In another small bowl, add all the Stir-fry Ingredients, mix together, then set this aside.
  • For the bell peppers, you are only going to use half of each. Cut each pepper from stem end to the bottom. Set one half of each color aside, and wrap the other halves in plastic wrap and place back in the fridge. Remove the seeds.
  • Cut each pepper half into strips, set these aside. Cut the onion in half from top to bottom, thinly slice each half and separate the pieces. Mince the garlic.
  • In a saucepan, add enough water to cover the noodles, bring to a boil, then add the noodles, fresh noodles takes about 3-4 minutes, for dry noodles, cook until just tender. For fresh, just drain, for dry, drain and rinse under cold water.
  • In a wok, wok pan, or large skillet, heat 3 tablespoons of oil on medium high heat, add the garlic and stir-fry until fragrant. Increase heat to high then add the beef mixture and stir-fry for 30-60 seconds. Remove beef to a bowl, leaving the liquid in the pan.
  • Add the peppers and onions, stir-fry until until just softened but crisp.
  • Add the noodles, beef, and Stir-fry Sauce to the pan. Mix together well, remove from heat.
  • Serve hot, and enjoy.

Notes

Low cost per serving. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,BEEF
Tomato Eggs (西红柿炒蛋)
July 29, 2022 Lee
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Tomato Eggs (西红柿炒蛋)

Rasa Malaysia, Bee, United States.
This is a classic Chinese dish normally served at home, key things to keep in mind, you do not want to overcook the eggs and you do not want the tomatoes to watery. On my to make list and soon.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 4 eggs
  • ½ teaspoon salt
  • ¼ teaspoon sesame oil
  • 1 teaspoon Shaoxing rice wine
  • ground white pepper, to taste
  • 3 tablespoons cooking oil, divided
  • 225 grams fresh tomatos, cut into thin wedges, (8 oz)
  • 1 teaspoon sugar
  • 2 tablespoons water
  • hot cooked rice, for serving

Instructions
 

  • Crack eggs into a bowl and mix with a fork, then add the salt, sesame oil, Shaoxing wine, and ground white pepper as desired, mix well.
  • Heat 2 tablespoons of the oil in a skillet or wok, when hot, add the egg mixture, use a spatula to move the eggs around and cook to form lumps, gently breaking up larger into smaller lumps.
  • When the eggs are just cooked and not runny, removed from the pan to a plate and set aside.
  • Wipe out the pan with a paper towel, and add the remaining 1 tablespoon of cooking oil, when hot, add the tomato wedges and just give a few quick stirs to start to soften them.
  • Sprinkle in the sugar and add the 2 tablespoons of water, give a quick stir, then cover to steam for 30 seconds.
  • Add the eggs back to the pan, and stir fry for 30 seconds.
  • Transfer to a serving dish.
  • Serve with rice on the side, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken
Char Siu Noodles
June 9, 2022 Lee
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Char Siu Noodles

China Sichuan Food, Elaine, China.
This recipe is for the noodles, not the Char Siu (Roast Red Pork), feel free to use your preferred recipe to prepare the Char Siu, or you can use mine that is listed in the Notes section. This recipe assumes you already have Char Siu prepared.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

For the Noodles

  • 1 tablespoon Char Siu sauce , take this from the marinade sauce you made for your Char Siu
  • ½ tablespoon light soy sauce
  • 2 tablespoons water
  • ¼ teaspoon Chinese 5 Spice powder
  • 2 servings dry Chinese egg noodles, or dry ramen
  • 2 servings green vegetable of choice, such as baby bok choi, choi sum, broccoli, etc.

Additional Item

  • 2 servings Char Siu, your preferred recipe or use mine in the Notes section

Instructions
 

  • To a small saucepan, add the Char Siu sauce, soy sauce, water, and 5 spice powder, mix together, place medium heat and bring to a boil, then remove from heat and set aside.
  • Cook the noodles per package instruction, and undercook by about 1 minute.
  • Add the green vegetable and cook until tender, about 1-2 minutes to wilt.
  • Drain the noodles then mix in the sauce you set aside.
  • Portion into serving bowls and top with your sliced Char Siu. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Roast Red Pork (Char Siu).
* Best Value $1 or Less per Serving,: CHINESE,PORK
Hainanese Rice (Rice Cooker)
August 21, 2020 Lee
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Hainanese Rice (Rice Cooker)

Adapted from an internet recipe.
Sounds like a good seasoned rice, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side
Cuisine Chinese
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1½ cups dry long grain rice, rinsed and drained
  • 3 cups water
  • 1 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • 1½ teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon chicken oil, or chicken fat
  • ½ teaspoon salt

Instructions
 

  • Add all ingredients, except the rice and water, to your rice cooker. Stir together to mix.
  • Wash and drain the rice, add rice and 3 cups water to the rice cooker. Stir to mix together.
  • Press the Cook button and let the rice cooker complete its cook cycle.
  • When the rice cooker switches to Warm setting, unplug or turn off rice cooker, uncover, and fluff with a paddle.
  • Serve as a side dish with any meal. Enjoy.
: CHINESE,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Lo Mein
July 25, 2019 Lee
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Lo Mein

This recipe for Pork Lo Mein is from China Sichuan Food.
This is a Chinese dish and this recipe comes from a Chinese friend so this is the authentic way to prepare this. Lo mein can be made with pork, chicken, beef, or just veggies for a vegetarian version. I will state pork in this recipe. If you do not have lo mein noodles, ramen noodles work just as well. Two ways to prepare this, one way is the veggies and meat is served over the noodles, the other way is the noodles are mixed into the veggies and meat before serving.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, Main Dish, Side
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 200 grams lo mein noodles, (7 oz)
  • 50 grams pork, sliced, (2 oz)
  • 2 cloves garlic, smashed and minced
  • 5-7 slices fresh ginger
  • 1 spring onion, sliced
  • 1 small red bell pepper, diced
  • ½ cucumber, cut into strips
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon cooking oil
  • 1 teaspoon sesame oil
  • 1 teaspoon corn starch
  • 1 teaspoon salt

Instructions
 

  • In a small bowl, mix the pork with the corn starch and salt, set aside for 10 minutes. While the pork is marinating, get the rest of the items prepped.
  • Heat the oil in a non stick pan, when hot, add the garlic, spring onion, and ginger. Stir fry for a few minutes until fragrant, then add the pork and bell pepper.
  • Stir fry until the pork changes color and is no longer pink, then stir in both soy sauces, stir fry for 30 seconds, remove from heat and stir in the sesame oil. Cover and set aside.
  • Heat a pot of water to a boil, add the lo mein noodles and boil for 4-5 minutes or until tender, drain. Divide the noodles between 3 serving bowls.
  • Divide the strips of cucumbers between the bowls, placing the cucumber on top of the noodles.
  • Divide the stir fried pork between the bowls and spoon that over the cucumber strips. Serve and enjoy.
  • Alternately, add the cooked noodles to the stir fried veggies and meat, toss to coat with the seasonings.
  • Serve as a main dish or as a side.

Notes

Low cost per serving.
Variant: 1. This can be prepared as written, meaning the veggies and meat is stir fried and served over the noodles, or you can add the noodles to the pan and stir fry those with the veggies and meat.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,BEEF,CHICKEN & TURKEY,PASTA,PORK,SIDES,VEGETARIAN
Asian Rice Noodle Soup
June 7, 2019 Lee
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Asian Rice Noodle Soup

Lee
Generic name as this does not pertain to any Asian country, rather this is a type of soup made all over Asia in various ways, this soup is just one way, and the bonus is, you can add anything you like to this soup. This recipe assumes you have hard boiled eggs on hand already, if not there is shortcuts listed.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 220 grams dry flat rice noodles, (about 8 oz)
  • 3 quarts water
  • 2 tablespoons pork seasoning powder
  • 300 grams fresh Shiitake mushrooms, (about 10 oz)
  • 150 grams fresh white crab mushrooms, (about 5 oz)
  • 2-3 spring onions, chopped, or 3-4 chives
  • 3 cloves garlic, finely minced
  • 2 slices fresh ginger
  • salt and white pepper, as desired
  • 4 hard boiled eggs, Shortcuts
  • 8 Arabiki sausages

Instructions
 

  • First thing we are going to do make the stock. Add 2 quarts of water to a medium sized pot and stir in the pork flavoring and bring to a simmer. While that is coming up to a simmer, lay the Arabiki sausages on a cutting board and prick each sausage with a fork along the length of each sausage, this prevents them from bursting open and releases some of the fat to also flavor the stock.
  • After the water comes to a simmer, add the sausage. Simmer for about 20 minutes. After 20 minutes, remove the sausage with a slotted spoon to a bowl. Set the sausage aside.
  • While the sausage is simmering, prep the remaining ingredients. For the Shiitake mushrooms, I used a Japanese cutting technique called Sogigiri, which is an angle slicing cut - remove the stems, quickly rinse the caps, place the caps stem side down, then slice each cap at a 45 degree angle, the purpose of this is to give a large surface area to provide even cooking. For the White Crab mushrooms, simple cut the root section off, quickly rinse, then chop the bundle into 3 sections.
  • After the sausage comes out of the pot, another quart of water, bring the stock to a boil and add the garlic and ginger slices. Boil for about 3-5 minutes then add the rice noodles and reduce the heat slightly as they will foam up. I used flat rice noodles, these are not known as wide noodles, just flat, wide rice noodles can be 1/2 to 1 inch wide and those are normally bought fresh, not dry.
  • When the noodle are about half cooked, you will see them expand in width and thickness, go ahead and add the mushrooms.
  • When the noodles are tender, stir in the spring onion or chives and simmer for another 2 minutes then remove from heat.
  • Cut the Arabiki sausages in half at an angle, and slice the eggs in half lengthwise.
  • Ladle soup into bowls, place 4 sausage pieces on the side (2 links), and place 2 pieces of egg, cut side up, on the side as well. Enjoy.

Notes

Low cost per serving.
Shortcuts: Steamed Eggs (Rice Cooker), Perfect Hard Boiled Chicken Eggs.
My own creation from seeing hundreds of soups made. Lee Thayer, Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,: JAPANESE,: THAI,SOUPS, STEWS, CHILI
Sweet Ginger Soy Fried Cabbage
May 2, 2019 Lee
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Sweet Ginger Soy Fried Cabbage

This recipe for Sweet Ginger Soy Fried Cabbage inspired by Pups with Chopsticks.
I love fried cabbage and this recipe is a great option from plain fried cabbage, and tasty.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Side
Cuisine Asian, Chinese
Servings 3 servings

Ingredients
  

  • 1/2 head green cabbage
  • 1 onion, brown or red
  • 2 cloves garlic, smashed and chopped
  • piece fresh garlic, 3/4 inch piece, grated, or 1 teaspoon ground
  • 1 1/2 teaspoons butter
  • 1 1/2 teaspoons cooking oil

For the Sauce

  • 3 tablespoons light soy sauce
  • 2 tablespoons honey
  • 1 teaspoon dashi powder, optional
  • 1 teaspoon warm water, if using dashi powder

Instructions
 

  • Cut the head of cabbage in half, store one half in the fridge. Take the half you are going to use and lat flat on your cutting board, and cut in half again. remove the core by simply holding each piece up cutting downwards to remove the core section.
  • Now slice the cabbage into 1/2 inch slices. and break it up a bit with your hands.
  • Peel the onion, cut in half and slice each half. Grate the ginger. Peel and mince the garlic. (I ran out of fresh ginger so opted to use powdered, it works but fresh would have been much better.)
  • Make the sauce by combining the soy sauce and honey in a small bowl. If using the dashing powder, first dissolve that in the warm water, then mix in the soy sauce and honey.
  • Add the butter and oil to a large non stick pan and place on medium high heat, when hot, add the ginger and garlic and basically stir fry for 1 minute, just lightly browning it and not burning.
  • Follow these steps closely as you are going to lightly char the cabbage. Add the cabbage to the pan and using a spatula, turn the cabbage to put most of the garlic and ginger on the top of the cabbage, then add the onion on top of the cabbage. Let the cabbage cook, do not turn or stir it, for 1-2 minutes, to let the cabbage lightly char.
  • Now flip and stir the cabbage to mix the onions into the cabbage. When it is mixed well, once again, let it cook for 1-2 minutes with touching it, again to lightly char the cabbage.
  • Now drizzle in the sauce and mix into the cabbage and continue to cook the cabbage, stirring often for another 1 minute or until the cabbage is tender.
  • Serve as a side with any dish, enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,SIDES
Beef Stir Fry
March 9, 2019 Lee
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Beef Stir Fry

Recipe and photo provided by good friend William Kennison, United States.
This recipe comes from a good friend that learned this many years ago, his words, "the secret is in the sauce." Amounts are listed for the sauce ingredients, for the beef and veggies, base those amounts on what you would like for making two servings, basically use equal amounts of each, so this is more of a guide on what you want to use for veggies. The main part of the recipe is the sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • beef steak, sliced thin
  • snow peas, or snap peas, in the pods
  • tomatoes, sliced into wedges
  • green bell pepper, cut into 1 inch pieces

For the Marinade

  • 2 tablespoons tamari, or soy sauce (tamari is preferred)
  • 1 teaspoon sugar

For the Sauce and Cooking

  • 3 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • Sriracha Chili Garlic sauce, (Rooster Sauce as it is called in the US)
  • 2-3 cloves garlic, smashed and sliced
  • fresh ginger, juliened, about 1 teaspoon or so
  • cooking oil, as needed

Instructions
 

  • Slice the beef first and place in a bowl, add the tamari and sugar and mix into the beef, set this aside to marinate for 15 minutes.
  • While the beef is marinating, prep the vegetables and gather up the sauce ingredients.
  • Heat a non stick pan with about 1-2 tablespoons of oil, when hot, add the garlic and ginger, stir fry until fragrant, about a minute.
  • Add the beef, marinade and all and stir fry until the beef is about half pink, then add the vegetables, oyster sauce, sesame oil, and Sriracha sauce.
  • Stir fry until the pea pods and pepper are tender (the beef will be just cooked through at this point).
  • Place on a serving plate and serve with rice. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,BEEF