chinese stir fry

Szechuan Beef Noodles

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The food at our house is usually flavorful and piquant, but not “fiery hot”.
However, once in a while, I crave Szechuan food. Not the watered down version you get in Western influenced restaurants, but the real, Szechuan deal. ( When you look at the pictures of the noodles with sauce below, that bright red comes from the Szechuan chili oil and Szechuan chili paste) If you prepare this recipe, you might want to add the chili oil and chili paste at the end (STEP 2), in VERY small increments, until you reach a level of hotness that almost hurts. The beauty of Szechuan peppers is the fact that after a few seconds of eating them, your mouth becomes almost numb, to the point where you can tolerate spice to a level you did not previously imagine you could.
This might sounds a bit like a bit of senseless torture (to the novice to Szechuan cuisine it certainly is), but it will also provide you with an extreme satisfaction of your taste buds 🙂
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Bon Appétit ! Life is Good !
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Szechuan Beef Noodles

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

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: STEP 1 : from a 8 lbs rib roast, cut 4 ea 2 lbs steaks

: reserve 3 steaks for other dishes

: completely remove the outer “skin” from the meat, remove some of the fat, slice into (ca) 1×2 inch slices, about 1/8th inch thick, dust with cornflower, add one egg white and 1 tblsp soy sauce, mix well, let stand for at least 1 hour or better yet, overnight

: mix 1/3 cup soy sauce, 1/3 cup hoisin sauce, 1 tblsp szechuan chili paste, 1/3 cup rice wine (shaoxing),1 tblsp brown sugar, 1 tblsp garlic paste, 1/2 tblsp grated ginger and 1 tblsp corn starch, mix well

: cook 1 lb Potato Noodles (土豆粉) or, if not available to you, substitute with fresh udon noodles, drain, toss with toasted sesame oil, keep hot

: stir fry the meat in 1/3 cup very hot peanut oil until browned on both sides, about one minutes total

: remove beef at once, discard most of the fat

: in the remaining fat, stir fry 1/2 cubed red pepper, 1/2 cubed yellow pepper and 1 medium size cubed onion, saute briefly

: add the sauce, bring to a simmer, at once remove from heat

: add the beef, 1 tsp chili oil and 1 tblsp toasted sesame oil, check / adjust seasoning. STEP 2 : (OPTIONAL) add chili oil and szechuan chili paste until you reach your (barely tolerable) heat limit 🙂

: Thick Asian Noodles

: sprinkle with black sesame seeds, top with the szechuan beef ; serves 4

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

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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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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: debone 2 chicken legs (remove the skin if you prefer)

: cut chicken into strips, season with kosher salt and cayenne pepper to taste, dust with one tsp cornstarch, mix well

: slice 2 ea med size carrots into thin slices on the bias, blanche in lightly salted water, drain

: saute chicken in 1/3 cup peanut oil until cooked half-way done

: add the carrots and 2 ea scallions cut into 1 inch sticks, saute another minute, drain the fat

: add 1 cup ketsup manis and 1/4 cup water, bring to a simmer for one minute, remove from heat, check/adjust seasoning, serve with steamed rice (fan)

: Stir Fried Chicken And Vegetables

: Stir Fried Chicken And Vegetables

: Stir Fried Chicken And Vegetables

: Stir Fried Chicken And Vegetables

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Mushrooms And Udon Noodles In Oyster Sauce

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It seems to me that the biggest return (culinary bliss and satisfaction) for the smallest investment (time, money and work) was, is and always will be, the preparation of food.
While there are of course very expensive, time-consuming, complicated and labor intensive dishes to be had, the majority of great food can be prepared in a snap. The following is just one of these dishes. All ingredients can be had for a few bucks and the actual prep and cooking time is only about 15 minutes.
So folks, please don’t say you don’t have time to cook. Just face your demon’s and admit that you don’t like to cook 🙂 😦 .
On the other hand, if you don’t know how to cook, that’s a whole different story. For you I have a simple solution to that malady : Follow my blog and get inspiration for simple dishes and instructions how to prepare them- this will be the first step to help you overcome the biggest hurdle, because most of the instructions on ChefsOpinion are dead-simple and require only the most basic culinary knowledge to produce great results.
First step – start trying………. 🙂
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Bon Appetit ! You Can Do It !!!
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More Udon dishes on ChefsOpinion
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Mushrooms And Udon Noodles In Oyster Sauce

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Mushrooms And Udon Noodles In Oyster Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cook udon noodles in salted water, drain, coat lightly with sesame oil

: prepare a slurry of cornstarch and water

: stir fry sliced onions and fresh, quartered shiitake mushrooms until onions lightly caramelized

: add oyster mushrooms, saute another minute, add oyster sauce, soy sauce, garlic paste, grated ginger, chili sauce and a bit of chicken stock or water

: stir-in slurry

: simmer a few seconds

: add seafood mushrooms, remove from heat, mix well, check / adjust seasoning

: 🙂

: plate udon noodles

: top with mushrooms

: for a bit of crunch, top with scallions and mung bean sprouts

: Mushrooms And Udon Noodles In Oyster Sauce

: Mushrooms And Udon Noodles In Oyster Sauce

: Mushrooms And Udon Noodles In Oyster Sauce

: Mushrooms And Udon Noodles In Oyster Sauce

: Mushrooms And Udon Noodles In Oyster Sauce

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” Imperial Chow Mein “

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A Dish I created a few years ago for a chinese restaurant in Bogota, Columbia
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Image by : Hans Susser

Ingredients :

Shrimp, shelled and deveined, tail on, dusted in cornsatarch
Scallops, dusted in cornsatarch
Squid, sliced, dusted in cornsatarch
Egg noodles, cooked and drained
Cooked ham diced
Lap Cheong (chorizo) sliced
Bell pepper, red diced
Bell pepper, green diced
Bell pepper, yellow diced
Green peas, frozen
Onion diced
Scallions, finely sliced
Ginger, shaved
Garlic, paste
Salt, to taste
Lime juice, to taste
Cayenne, to taste
Soy sauce, to taste
Sesame oil, to taste
Sherry wine,
Peanut oil, to fry

Method :

Saute shrimp, scallops and squid in very hot pan until halfway cooked.
Remove and set aside.
Saute all vegetables except scallions, deglaze with sherry.
Add noodles, seafood, ham and seasoning,
saute until well combined, adjust seasoning if necessary .
To serve, sprinkle with scallions.

Bon Appetit ! Life is Good !
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