fan

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 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Stirfry  on  ChefsOpinion
>
Click here for more  Chicken  on  ChefsOpinion
>
Click here for  Chinese Steamed Rice (Fan)   on  ChefsOpinion
>
Click here for  Kecap Manis (Ketjup Manis)  on  ChefsOpinion
>
<
>

Stir Fried Chicken And Vegetables

>

Stir Fried Chicken And Vegetables

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

>
>
>
>

Advertisements

Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

>
>
If  you wonder why I call this dish “old fashioned”, the answer is simple: “It is fully cooked but still juicy”, which is undoubtedly one of the most difficult things to master in good cooking and unfortunately a part of our craft lost to the majority of today’s cooks/ chefs.
In order to cook any food item, especially seafood and poultry, the cook/chef has to take into consideration the carry-over heat of the food item, which will depend on the thickness, cooking temperature, texture, and the time it takes the food from the time it is removed from cooking equipment in the kitchen to being served on a plate and starting to be eaten by the customer. Get this wrong and your dish is ruined! 😦
Old fashioned, because once this was an absolute necessity for any cook to master in order to be rightfully employed in a professional kitchen, while nowadays, sadly, cooks who perfectly have mastered this most important skill are the exception. (Hence, all the undercooked or overcooked meat, seafood, and even vegetables). It is so much easier to rather just “pan sear” a piece of fish than to perfectly cook it. While there certainly is a place and time for sashimi, and one has to admire the chefs who serve it perfectly, the majority of the fish quality served in most restaurants, homes, supermarkets, etc, make this way of serving fish a ridiculous way of trying to cover-up the cooks/chefs inability to cook the fish and other food perfectly.
NO raw fish has the beautiful texture and is as juicy as a perfectly cooked fish! NONE !
And don’t even get me going on half cooked pork or chicken breast 😦
But enough of this, let’s get back to the dish at hand. Instead of the more common teriyaki glaze, I glazed the tuna with hoisin sauce, which was even better, at least for my personal taste.
If you look at the pictures, you will notice that I have not removed the “blood line” from the fillet. When preparing tuna for myself, I always cook the filet with this dark flesh attached. When I was still preparing food in restaurants, I removed this part because the flavor is very strong and some folks don’t like it. (Bella does, so no questions asked at our house 🙂  (Also see note below)
>
Bon Appétit !   Life is Good !
>
Click here for  Steamed Rice Recipe (Fan)  on  ChefsOpinion
>
>
P.S.
“That dark, nearly black area on the side of your tuna or swordfish steak is nothing bad or unhealthy, although you may not like it’s strong flavor. It is a muscle that is rich in myoglobin, a blood pigment. But lest that sound creepy to you, bear in mind that myoglobin is the same iron-containing pigment that makes red meat red.You can leave it in when you cook the fish: the stronger flavor of that small area will not affect the taste of the rest of the fish.”
>

>
>
>

Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

>

>

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


>
>
>
>

Ox Tripe Two Way’s

>
>


>
>
>
Even  though ox tripe is not everybody’s cup of tea, I myself am an incurable fan of it.
Originally classified as “Poor Man’s Food”, it has lately become more widely used, especially since the “Head To Tail” movement has become popular and it is now  “in”  to classify former “Poor Man’s Food” as “Comfort Food 🙂 .
Well, I grew up loving this type of food, so for today’s lunch, I made two versions, one for lunch and one to be re-heated at dinner.
Of course, there are a million recipes for ox tripe from around the world and I love most of them. But these two versions of (almost) the same recipe are without a doubt on the very top of my list. Great looks, super taste and outstanding texture lift them to the level of excellence the humble ox tripe deserves.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Oxtripe  recipes on  ChefsOpinion   ( Mondongo/ Beef Tripe/ Kutteln/ 牛百叶/ 牛百葉/ Goto/ Tripa/ требухаأمعاء, شىء تافه )
>
>
>

Clear Ox Tripe Stew

Clear Ox Tripe Stew

>

Creamy Ox Tripe Stew

Creamy Ox Tripe Stew

>

Creamy Ox Tripe Stew

Creamy Ox Tripe Stew

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

>
>
>
>

Mongolian Beef

>
>
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.
.
Fact: THIS Mongolian Beef recipe is super delicious 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for Chinese Steamed Rice ( 飯  Fan) on  ChefsOpinion
>
>
>

Mongolian Beef

Mongolian Beef

>

Mongolian Beef

Mongolian Beef

>

Mongolian Beef

Mongolian Beef


>

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


>
>
>
>
>

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

>
>
I bought  these beauties to put them on the grill, but I had steak often lately so I changed my mind and prepared this tasty dish instead. I am glad I did, because it just hit the spot and left me happy with the choice I made.
Just goes to show – the first idea is not always the best 🙂
>
Bon Appetit !   Life is Good !
>
>
More  Ribs on ChefsOpinion
>
How to cook  Fan (Chinese Steamed Rice)
>
>
>

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

>

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

>

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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


>
>
>
>

Bombay Vegetable Omelette

H'LHCF Logo
>

>
Although  most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
>
Bon Appetit !   कृपया भोजन का आनंद लीजिये !  (kripyā bhojan kā ānnaṅd lijīyai)
>
>
Link to  “EASY DOES IT # 11 – CURRY”

Link to Naan Recipe
>
Link to Chelo / Polo
>
Link to Rice
>
>

Bombay Vegetable Omelette

Bombay Vegetable Omelette

<

Bombay Vegetables

Bombay Vegetables

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


>
>
>
>
>
>
>

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)



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂






Stir Fried Crimini & Bok Choy In Special Sauce

>
>
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 !
>

Stir Fried Crimini & Bok Choy In Special Sauce

Stir Fried Crimini & Bok Choy In Special Sauce

>


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

Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

>
>
The  beauty of this dish is that although your taste bud’s will almost go numb after an initial shock of extreme heat, the excitement of the spiciness will linger in your mouth for some time to come and will leave you with an hour-long  satisfaction of your taste senses.
Tuesday dinner – a hot affair 🙂
.
Bon Appetit !    Life is Good !

>
Click here for  “Fan” Recipe
>

Szechuan style stir fried beef

Szechuan style stir fried beef


>

Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan


>
>

>
>
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 🙂
>
>
>
>

Sauteed Vegetables In Ginger / Garlic Cream With Fan

>
>
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

>

Sauteed Vegetables In Ginger / Garlic Cream

Sauteed Vegetables In Ginger / Garlic Cream

>
>

>
>
>
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
🙂
>
>
>
>
>
> > > >