chinese steamed rice

Stir Fried Chicken And Vegetables

Stir Fried Chicken And Vegetables

Does stir fried chicken ever get old? Not in my book, for sure 🙂
Its beauty lays in large part in its versatility.
Not only can it be served with or without sauce, but there is no limit to the number of variations with which you can prepare the sauce. If you choose to prep it with sauce, you can include hoisin sauce, soy sauce, fermented bean sauce, oyster sauce, chili sauce, yuzu-soy sauce, kecap manis, etc, etc. You can serve it over stir fried noodles, fried noodles, steamed rice, fried rice, steamed buns; with a myriad of different vegetables, mushrooms and even potatoes (in some part of China potatoes are rather common).
When I cook stir fried chicken at home (or most other stir fries, for that matter), it rarely has the same ingredients twice – if ever.
But, all stir fries (and any other dish) I prepare at my home have one thing in common – I put a lot of love in them, therefore they all are delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for  Chinese Steamed Rice (Fan)   on  ChefsOpinion
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Click here for  Kecap Manis (Ketjup Manis)  on  ChefsOpinion
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Stir Fried Chicken And Vegetables

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Stir Fried Chicken And Vegetables

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Mongolian Beef

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Fact: Mongolian Beef is not Chinese food.
Fact: Mongolian Beef is not Mongolian food.
Fact: Mongolian Beef is an American creation from the 40’s.
Fact: Mongolian Beef can be pretty awful.
Fact: Mongolian Beef can be pretty good.
Fact: Mongolian Beef has a million and one recipes – different beef cuts, different vegetables, different sauce, etc.
Fact: Mongolian Beef  should contain beef strips and scallions stir fried in peanut oil and finished in a savory, spicy brown sauce.
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Fact: THIS Mongolian Beef recipe is super delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for Chinese Steamed Rice ( 飯  Fan) on  ChefsOpinion
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Mongolian Beef

Mongolian Beef

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Mongolian Beef

Mongolian Beef

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Mongolian Beef

Mongolian Beef


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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Szechuan Chicken & Fan


Since  breakfast was substantial and relatively late, lunch was late as well and will have to do for both lunch and dinner. Well, maybe there is a midnight snack on the horizon, we’ll see 🙂
The red jalapeno peppers I used here were exceptionally fruity and only mildly hot, so they were perfect for my taste and heat tolerance. Please adjust the amount and heat level to your own taste or eliminate the chilies altogether and replace with mushrooms, water chestnuts, bell peppers, green peas, carrots or whatever else strikes your fancy.

Bon Appetit !   Life is Good !

Click here for  FAN  (chinese steamed rice ) recipe

 

Szechuan Style Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan



Preparation :

season sliced chicken with salt, five spice powder and soy sauce, dust with cornstarch and stir fry in peanut oil

season sliced chicken with salt, five spice powder and soy sauce, dust with cornstarch and stir fry in peanut oil

remove chicken from wok, reserve

remove chicken from wok, reserve

saute chilies and scallions, remove from wok, reserve

saute chilies and scallions, remove from wok, reserve

saute onions and garlic paste in garlic oil

saute onions and garlic paste in garlic oil

add soy sauce, oyster sauce, chicken stock, sesame oil and sugar, simmer until slightly thickened

add soy sauce, oyster sauce, chicken stock, sesame oil and sugar, simmer until slightly thickened

return chicken, chilies and scallions to sauce, remove from heat, check/adjust seasoning

return chicken, chilies and scallions to sauce, remove from heat, check/adjust seasoning

Szechuan Style Chicken & Fan

to serve, sprinkle chicken with white sesame seeds, rice with black sesame seeds

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Szechuan Chicken & Fan

Fan (Chinese Steamed Rice)

Fan (Chinese Steamed Rice)



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Stir Fried Crimini & Bok Choy In Special Sauce

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The  seasoning for this dish is composed of some of my basic, always present larder items : Sriracha, hoi sin sauce, ketchup, roasted garlic puree, maggi seasoning, sesame oil, white wine or sherry wine. The ratio of each individual item can vary from dish to dish, from main ingredient to main ingredient, but all together it makes for a great, versatile, delicious and simple sauce. If the dish is dry by nature, you might want to add a bit of stock to thin the sauce a bit.
(Don’t scoff at the ketchup ! It adds acidity, sweetness and color) 🙂

Bon Appetit !   Life is Good !
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Stir Fried Crimini & Bok Choy In Special Sauce

Stir Fried Crimini & Bok Choy In Special Sauce

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(You don’t have to watch it, just click once)   Thank you 🙂
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Sauteed Vegetables In Ginger / Garlic Cream With Fan

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Last
 night’s dinner could have been sooooo healthy, if  I’d have stuck to olive oil instead of butter and no heavy cream.
But then again,  what is life without love, food and drink as good and rich as possible.
(Well, for me, anyway)
So, there you have it, an almost healthy dinner, great tasting and not too shabby looking either 🙂

Bon Appetit !   Life is Good !

For FAN  (chinese steamed rice) recipe, click here

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Sauteed Vegetables In Ginger / Garlic Cream

Sauteed Vegetables In Ginger / Garlic Cream

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you
🙂
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