stir fry

Szechuan Chicken & Fan

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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 Chicken & Fan

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Szechuan Chicken & Fan

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

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remove chicken from wok, reserve

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saute chilies and scallions, remove from wok, reserve

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saute onions and garlic paste in garlic oil

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

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

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

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Szechuan Chicken & Fan

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Szechuan Chicken & Fan

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Fan (Chinese Steamed Rice)

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Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

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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 🙂
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Bon Appetit ! Life is Good !

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Click here for “Fan” Recipe
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Szechuan style stir fried beef

Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

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: Marinate the beef overnight in soy sauce, ground szechuan pepper, five spice and granulated garlic

: Saute chilies in peanut oil until fragrant

: Remove chilies, reserve

: Add rice wine and corn starch to the beef, stir fry at high heat, remove, reserve

: Stir fry onions, garlic slivers, crushed szechuan peppercorns and ginger julienne until fragrant

: Add Whiskey or sherry

: Add chicken stock and reserved chilies, simmer for one minute

: Add beef, simmer one minute

: Check / adjust seasoning

: Szechuan style stir fried beef

: Szechuan style stir fried beef

: Szechuan style stir fried beef

: Szechuan Style Stir Fried Beef With Broccoli, Corn & Fan

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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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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Traditionally in Korea , one uses much larger squid and scores the surface in a criss cross pattern. I personally prefer the smaller squid I used here today, the texture is so much different and, dare I say, better. It is a simple stir fry preparation. Please make sure your pan is very hot and please don’t boil your squid. A few short seconds simmering in the sauce will suffice. I also suggest that you mix all the Ingredients for the sauce and check the taste before you add it to the pan so your squid get in and out of the pan as quickly as possible. >
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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid>

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: ” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Ingredient’s :

Squid, cleaned, cut to size, including tentacles
Chilis, medium hot, sliced
Scallions, cut into one inch length
Onion, cut into paysanne
Garlic, paste
Ginger, grated
Oyster sauce,
Soy sauce,
Sesame oil,
Chili flakes,
Peanut oil,
Sesame seeds,
Sriracha,
Ketchup, (for color and a touch of sweetness)
Kosher salt,
Cayenne pepper,

Method :

Season all vegetables and squid with salt and pepper. Saute onion , garlic and ginger until fragrant, add vegetables, saute for a few second, add squid, saute for a few seconds. Add sauce, bring to a simmer, remove from heat at once. Adjust seasoning if necessary. Serve with rice, sprinkle with toasted sesame seeds.

Bon Appetit ! Life is Good ! . . . .
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Stir Fried Vegetables, Egg and Walnuts

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Today I read this article about healthy living. One of the main paths to a healthy life is supposedly to refrain from eating animal protein. But, as you all know, healthy or not, I just love animal protein once in a while. Chicken, pork, lamb,beef, seafood, duck, goose, I love it all.
But, tonight I had a strong craving for rice and vegetables. Since Bella is usually my only dinner guest, I mostly get to decide on the menu all by myself. So today’s dinner came along that ” healthy path ” .
“Despite” being healthy, it was delicious and a joy to eat. But tomorrow – Steak 🙂

Fan ( Chinese steamed rice ) recipe HERE
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Stir Fried Vegetables, Egg & Walnut

: Stir Fried Vegetables, Egg & Fan

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Ingredient’s :

Broccoli, floretes, blanched
Bean sprouts,
Red radishes, quartered,
Shiitake mushrooms, sliced
Chili’s, seeded, quartered
Onion, julienned
Eggs, hardboiled, Quartered
Walnuts, candied
Ginger, grated
Garlic, paste
Scallions, sliced
Cilantro, chopped
Hoi sin sauce,
Soy sauce,
Sesame oil,
Peanut oil, to saute
Chicken stock,
Corn starch slurry,
Kosher salt,
Cayenne pepper,
Chili oil,
Sesame seeds, toasted
Fan,

Method :

Saute walnuts in sugar until sugar starts to brown, set aside. Saute onions until translucent, add ginger and garlic, saute until fragrant, Add broccoli, shiitake, radish, scallion and chili’s and saute until heated through. Add chicken stock, soy sauce, hoisin sauce, salt and pepper, bring to a simmer. Add slurry, simmer for a few seconds. Remove from heat, add bean sprouts. Adjust seasoning if necessary. Add eggs. To serve, top with walnuts, sprinkle with cilantro, drizzle with chili oil. Sprinkle fan with toasted sesame seeds.

Bon Appetit ! Life is Good !

Imperial Fried Rice

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Time to get excited about fried rice 🙂
No, not the cabbage and soy sauce laden one you get for two bucks at your corner chinese restaurant. No, I am talking about my treasure chest of a fried rice which has a whole bunch of goodies in it. Each one (shrimp,chicken, lap cheong, ham, eggs, vegetables), fried on it’s own with rice would make a good fried rice, but here the combination of all of this stuff together makes it a truly memorable dish.
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Imperial Fried Rice

: Imperial Fried Rice

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Ingredient’s :

Fan (飯),   day old chinese steamed rice (Recipe Here)
Chicken,   cubed
Shrimp,   peeled, tail on
Ham,   diced
Lap cheong, fresh, unsmoked
Scallion,   sliced
Bean sprouts,
Red/green bell peppers,   diced
Onions,   diced
Kernel corn,   blanched
Green peas,   blanched
Eggs,   whisked
Garlic,   paste
Ginger,   grated
Kosher salt,
Cayenne pepper,
Sesame oil,
Peanut oil,   to stir fry

Method :

Season protein and vegetables with salt and cayenne pepper. Saute (stir fry) chicken in oil until medium, remove chicken. Saute shrimp, ham and sausage until shrimp are 3/4 cooked, remove. Saute vegetables, ginger and garlic until fragrant, add rice, fry until rice starts to puff a bit. Form a whole in the center, add more peanut oil, add the eggs. Styr fry until the eggs have set, return proteins to the rice and stir fry until rice starts to pop again. Add bean sprouts, season with sesame oil, salt and pepper. To serve, sprinkle with scallions and more bean sprouts.

Bon Appetit ! Life is Good !
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Stir Fried Chicken, Mandarins, Walnuts & Bok Choy

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Usually I am not a big fan of fruit in my savory dishes,
but here it just seemed to be the right thing to add, and
it made the taste so much more rounded.
The mandarins were a bit on the acidic side, not very sweet,
I think that’s what made it at the end. Very enjoyable dish 🙂
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Ingredient’s :

Chicken Breast, wing separated, cut into large strips
Bok choy, cut on the bias
Mandarines, peeled, segmented
Walnuts, shelled, halved
Chilies, finely sliced
Cilantro, coarsely chopped
Sesame seeds, toasted,
Chicken stock,
Kosher salt,
Corn starch,
Garlic paste,
Ginger, grated
Soy sauce,
Sriracha,
Oyster sauce,
White wine,
Sesame oil,
Peanut oil, to saute

Method :

Silken chicken by mixing corn starch,
egg white and water with seasoning and chicken.
Saute chicken wings until almost done, add breast
strips and cook until golden and 3/4 cooked.
Remove chicken, set aside. Sautee bok choy,
add garlic, ginger, chilies, walnuts and mandarines.
Deglaze with a bit of chicken stock and white wine,
simmer for one minute only. Remove from heat,
add the chicken, sprinkle with sesame seeds and
serve with soy sauce and chili sauce.

Bon Appetit ! Life is Good !
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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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” Stirfried Chicken, Asparagus & Cashew Nuts “

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After a couple of heavy hitter meals during the past few day’s,
I decided to go a bit lighter today with this old asian standby,
chicken with cashew nuts. Light, tasty and delicious. I did not
add any starch, but it pairs equally well with noodles or rice.
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Ingredients :

Chicken leg, deboned & diced
Asparagus, blanched
Cashews,
Onions, coarsely sliced
Garlic, paste
Ginger, grated
Soy sauce, to taste
Oyster sauce, to taste
Chili sauce, to taste
Chili oil, to taste
Sesame oil, to taste
Peanut oil, to stir fry

Method :

Stir fry chicken until golden, remove to absorbent paper, reserve.
Sautee onion, garlic and ginger until fragrant, add asparagus,and seasoning.
Simmer for one minute, add chicken and any accumulated juices, mix well.
To serve, pour over noodles or serve with Chinese steamed rice (fan)

吃个饱 ! Life is Good !
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