Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for a good chinese stir-fry. That almost tastes like the chinese takeout-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for a good chinese stir-fry. That almost tastes like the chinese takeout),it will help you,my kids.
Answer:
<<<<<<< Stir-fried Pork with Mushrooms >>>>>>
300g Pork Fascia (sliced in thin strips)
5 button mushrooms (sliced)
1/4 pack of honsimejitake (or 3 dried shitake mushroom, soak in water till soft)
1/4 pack of enoki mushroom
1/2 Onion (sliced)
2 cloves of garlic (crushed)
1 slice of fresh ginger (chopped)
1 tablespoon oyster sauce
cooking wine
cooking oil
salt
sesame oil (a few drops)
3 tablespoon water
1/2 teaspoon corn starch
1 stalk of green onion (finely chopped)
Marinade for pork:
1 teaspoon Soy Sauce
2 teaspoon Oyster Sauce
1 clove of garlic (crushed)
1/2 teaspoon sea salt
1 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon corn starch
freshly ground white pepper
Preparation:
Put pork into maninade for about 20 minutes, set aside
Mix oyster sauce, water, cornstarch, sesame oil into a bowl, set aside
Slice button mushroom and shitake mushroom. Chop the root of enoki mushroom then soak it in hot water for a few seconds to make it soft. Set aside
1) Heat the Chinese wok or frying pan to real hot, add cooking oil, ginger, to make a fragrance, stir fry the pork quickly to half cook, set aside
2) Clean the wok or pan, heat with some cooking oil, add garlic and onion slice into the wok and stir fry quickly till the onion is soft, add all the mushroom into the wok, stir fry for a few seconds, add cooking wine, stir quickly, then add the pork stir fry quickly in high heat for 2 minutes
3) Pour oyster sauce mixture into the wok and stir fry for 1 minute, turn off the heat, add a few drops of sesame oil to make the food shiny, serve on the plate and sprinkle the green onion on top. Serve with steamed rice.
Below is a typical Peking recipe.
<<<<<<< Eight Treasure Stir-fried Pork >>>>> Serves 4
50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)
200g edamame (fresh green soy bean), boiled, remove shells
1/4 carrot, diced, slightly boiled (60% cooked)
4 fresh button mushrooms, stemed, cut into quarters
6 genko, boiled, (60% cooked)
1/4 small onion, diced
1 piece of pressed bean curd, diced (optional)
3 tablespoons Roasted peanuts
400 g pork tenderloin, diced
2 tablespoon of peanut oil
1 tablespoon of cooking wine or sherry
Marinade for the pork
1 tablespoon light soy sauce
1 tablespoon wine
1/2 teaspoon sugar
a tiny bit a sea salt
1/2 teaspoon cornstarch
Seasoning
1 tablespoon of sweet been paste (甜麵醬）or hoi sin sauce
1/2 tablespoon of hot bean paste (豆瓣醬）
1 teaspoon of sugar
1 teaspoon of light soy sauce
Sauce thickener (mix in a small bowl)
1 teaspoon of cornstarch
1/2 tablespoon of water
1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.
2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,
add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.
3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.
4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)
I buy the precut bok choy veggie mix at trader joe's.
a couple of tsp of oil in a frying pan.
heat the oil to shimmer
add the veggies.
add minced garlic
and add oyster sauce.
some water to thin out the sauce a bit.
and yum!
Usual ingredients: bell pepper, stir fry meat, celery, matchstick carrots, snow peas, green onion, water chesnuts and bean sprouts. For the sauce I use 3/4 cup of Classic Stir Fry Sauce and 1/4 cup oyster sauce (brand of preference is House of Tsang - HEB) with a splash of soy sauce.
It isn't about the ingredients so much as what you cook in. The chinese restaurant woks that are heated by burners in the 30,000 BTU - 120,000 BTU and higher ranges. Just can't get there at home. The best you can do is get a carbon steel wok, not stainless or teflon, season it well, and cook with heat as high as you can get and in small batches. The high heat in a carbon steel can give more of the authentic "wok hay" which is the breath of the wok or traditional flavor.
A good recipe is either chicken or pork thin sliced,(coated lightly in corn starch) about a cup. peanut oil (can heat higher without smoking), broccoli, bok choy, white onion, garlic, FRESH ginger, dark REAL soy sauce (no ingredient like hydrolyzed starch), and sherry or real chinese white wine.
Key to making this right is to cut pieces about the same size and shape. Cut everything and prep everything in advance.
Heat the seasoned wok and then add couple tablespoons of oil, when shimmering, but not smoking, add two smashed cloves of garlic and a piece of peeled ginger about the size of 3 half dollars.. also smashed. Stir for a few seconds. Pull out when garlic barely starts to brown. Toss the pork into the oil and stir fry for about a minute and remove. add another tablespoon of oil and give a second to heat... add a cup of slice broccoli ... stir fry for a minute and add the bok choy and onion... maybe cup of each. Fry until broccoli is bright green and tender/crisp. Add back the meat, add about 4 tablespoons of soy sauce, same amount of wine and keep stirring. If you want more sauce, add a bit of cornstarch dissolved in cold chicken stock. Adjust to thickness you like with cornstarch slurry or chicken stock.
Yes I do!
I use thinly sliced beef, cut in small diamonds, and, in another container I mix about one teaspoon of corn starch with soy sauce. Once there are no lumps, I mix it with the meat and let it rest for about 5 to 10 minutes while I chop the veggies (I use what I have on hand. I LOVE broccoli, caluliflower and soy sprouts).
I then put a pan on the fire, with a little oil (I like mixing regular cooking oil with SESAME oil. It gives it a wonderful flavor.
With low heat, put a piece or two of garlic in the oil and wait until it is nice and brown, but not burnt. That will perfume the oil. Throw away the garlic and add the meat.
let it cook thoroughly (it won't take long if it is thin enough).
I then add the veggies, starting by the hardes that takes the longest to cook, to the softest.
Don't let the veggies over cook! You want them crunchy and with with bright colors.
add a splash or two of rice vinegar (the kind prepared for sushi), taste it and see if it needs more soy sauce, sesame oil or rice vinegar.
Serve and sprinkle with toasted sesame seeds.
Delicious and super fast!
try it, you won't regret it.
Szechuan Stir-Fry
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes -- crushed
2 tablespoons oil -- * see note
1 tablespoon ginger root -- minced
1 garlic clove -- crushed
1 pound broccoli stalks and flowerets - sliced
2 celery stalks -- diagonally cut
1/4 cup water chestnuts, canned -- chopped
6 green onions -- diagonally cut
1 green bell pepper -- julienned
1 red bell pepper -- julienned
2 cups cooked beef -- cut in 1 x 3" slice
* Use your choice of oils, or use canola or peanut oil with dash of
sesame oil added.
Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well.
1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3 minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes.
6. Add the waterchestnuts and stir-fry one minute more.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for a good chinese stir-fry. That almost tastes like the chinese takeout-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for a good chinese stir-fry. That almost tastes like the chinese takeout),it will help you,my kids.
Answer:
<<<<<<< Stir-fried Pork with Mushrooms >>>>>>
300g Pork Fascia (sliced in thin strips)
5 button mushrooms (sliced)
1/4 pack of honsimejitake (or 3 dried shitake mushroom, soak in water till soft)
1/4 pack of enoki mushroom
1/2 Onion (sliced)
2 cloves of garlic (crushed)
1 slice of fresh ginger (chopped)
1 tablespoon oyster sauce
cooking wine
cooking oil
salt
sesame oil (a few drops)
3 tablespoon water
1/2 teaspoon corn starch
1 stalk of green onion (finely chopped)
Marinade for pork:
1 teaspoon Soy Sauce
2 teaspoon Oyster Sauce
1 clove of garlic (crushed)
1/2 teaspoon sea salt
1 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon corn starch
freshly ground white pepper
Preparation:
Put pork into maninade for about 20 minutes, set aside
Mix oyster sauce, water, cornstarch, sesame oil into a bowl, set aside
Slice button mushroom and shitake mushroom. Chop the root of enoki mushroom then soak it in hot water for a few seconds to make it soft. Set aside
1) Heat the Chinese wok or frying pan to real hot, add cooking oil, ginger, to make a fragrance, stir fry the pork quickly to half cook, set aside
2) Clean the wok or pan, heat with some cooking oil, add garlic and onion slice into the wok and stir fry quickly till the onion is soft, add all the mushroom into the wok, stir fry for a few seconds, add cooking wine, stir quickly, then add the pork stir fry quickly in high heat for 2 minutes
3) Pour oyster sauce mixture into the wok and stir fry for 1 minute, turn off the heat, add a few drops of sesame oil to make the food shiny, serve on the plate and sprinkle the green onion on top. Serve with steamed rice.
Below is a typical Peking recipe.
<<<<<<< Eight Treasure Stir-fried Pork >>>>> Serves 4
50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)
200g edamame (fresh green soy bean), boiled, remove shells
1/4 carrot, diced, slightly boiled (60% cooked)
4 fresh button mushrooms, stemed, cut into quarters
6 genko, boiled, (60% cooked)
1/4 small onion, diced
1 piece of pressed bean curd, diced (optional)
3 tablespoons Roasted peanuts
400 g pork tenderloin, diced
2 tablespoon of peanut oil
1 tablespoon of cooking wine or sherry
Marinade for the pork
1 tablespoon light soy sauce
1 tablespoon wine
1/2 teaspoon sugar
a tiny bit a sea salt
1/2 teaspoon cornstarch
Seasoning
1 tablespoon of sweet been paste (甜麵醬）or hoi sin sauce
1/2 tablespoon of hot bean paste (豆瓣醬）
1 teaspoon of sugar
1 teaspoon of light soy sauce
Sauce thickener (mix in a small bowl)
1 teaspoon of cornstarch
1/2 tablespoon of water
1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.
2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,
add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.
3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.
4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)
I buy the precut bok choy veggie mix at trader joe's.
a couple of tsp of oil in a frying pan.
heat the oil to shimmer
add the veggies.
add minced garlic
and add oyster sauce.
some water to thin out the sauce a bit.
and yum!
Usual ingredients: bell pepper, stir fry meat, celery, matchstick carrots, snow peas, green onion, water chesnuts and bean sprouts. For the sauce I use 3/4 cup of Classic Stir Fry Sauce and 1/4 cup oyster sauce (brand of preference is House of Tsang - HEB) with a splash of soy sauce.
It isn't about the ingredients so much as what you cook in. The chinese restaurant woks that are heated by burners in the 30,000 BTU - 120,000 BTU and higher ranges. Just can't get there at home. The best you can do is get a carbon steel wok, not stainless or teflon, season it well, and cook with heat as high as you can get and in small batches. The high heat in a carbon steel can give more of the authentic "wok hay" which is the breath of the wok or traditional flavor.
A good recipe is either chicken or pork thin sliced,(coated lightly in corn starch) about a cup. peanut oil (can heat higher without smoking), broccoli, bok choy, white onion, garlic, FRESH ginger, dark REAL soy sauce (no ingredient like hydrolyzed starch), and sherry or real chinese white wine.
Key to making this right is to cut pieces about the same size and shape. Cut everything and prep everything in advance.
Heat the seasoned wok and then add couple tablespoons of oil, when shimmering, but not smoking, add two smashed cloves of garlic and a piece of peeled ginger about the size of 3 half dollars.. also smashed. Stir for a few seconds. Pull out when garlic barely starts to brown. Toss the pork into the oil and stir fry for about a minute and remove. add another tablespoon of oil and give a second to heat... add a cup of slice broccoli ... stir fry for a minute and add the bok choy and onion... maybe cup of each. Fry until broccoli is bright green and tender/crisp. Add back the meat, add about 4 tablespoons of soy sauce, same amount of wine and keep stirring. If you want more sauce, add a bit of cornstarch dissolved in cold chicken stock. Adjust to thickness you like with cornstarch slurry or chicken stock.
Yes I do!
I use thinly sliced beef, cut in small diamonds, and, in another container I mix about one teaspoon of corn starch with soy sauce. Once there are no lumps, I mix it with the meat and let it rest for about 5 to 10 minutes while I chop the veggies (I use what I have on hand. I LOVE broccoli, caluliflower and soy sprouts).
I then put a pan on the fire, with a little oil (I like mixing regular cooking oil with SESAME oil. It gives it a wonderful flavor.
With low heat, put a piece or two of garlic in the oil and wait until it is nice and brown, but not burnt. That will perfume the oil. Throw away the garlic and add the meat.
let it cook thoroughly (it won't take long if it is thin enough).
I then add the veggies, starting by the hardes that takes the longest to cook, to the softest.
Don't let the veggies over cook! You want them crunchy and with with bright colors.
add a splash or two of rice vinegar (the kind prepared for sushi), taste it and see if it needs more soy sauce, sesame oil or rice vinegar.
Serve and sprinkle with toasted sesame seeds.
Delicious and super fast!
try it, you won't regret it.
Szechuan Stir-Fry
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes -- crushed
2 tablespoons oil -- * see note
1 tablespoon ginger root -- minced
1 garlic clove -- crushed
1 pound broccoli stalks and flowerets - sliced
2 celery stalks -- diagonally cut
1/4 cup water chestnuts, canned -- chopped
6 green onions -- diagonally cut
1 green bell pepper -- julienned
1 red bell pepper -- julienned
2 cups cooked beef -- cut in 1 x 3" slice
* Use your choice of oils, or use canola or peanut oil with dash of
sesame oil added.
Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well.
1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3 minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes.
6. Add the waterchestnuts and stir-fry one minute more.
correctness,It's Non-profit and only for informational purposes.
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