- Hot Chile Oil
- 3/4 cup vegetable oil or peanut oil
- 1/4 cup sesame oil
- 4 hot red chili peppers
- 1/8 teaspoon cayenne pepper (optional)
Preparation:
Cut the chili pepper in half lengthwise. Remove the seeds and chop coarsely.Heat the vegetable and the sesame oil over low heat. Add the chopped chili peppers. Simmer, uncovered, over low heat until the oil turns red. Stir in the cayenne pepper if using. Cook for another 2 to 3 minutes.
Remove the chili oil from the heat. Cool and strain. Store in a sealed jar in the refrigerator. (The oil will last for several months). Use as a seasoning or dipping sauce.
A hot sauce made with fermented black beans and chili paste. Add a few teaspoons to give flavor to stir-fries.
Yields between 1/3 and 1/2 cup
Ingredients:
- 1 1/2 tablespoons fermented black beans
- 1 1/2 tablespoons minced garlic
- 2 tablespoons crushed red pepper
- 1 tablespoon red wine vinegar
- 4 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
Preparation:
Rinse and drain the fermented black beans. Use a sharp knife or cleaver to chop the beans. Mash the beans by pressing down on them with the flat edge of the cleaver. Mix in with the garlic, crushed red pepper, red wine vinegar, vegetable oil, sesame oil and the soy sauce.Cover the ingredients with aluminum foil. Place in a steamer and steam for 45 minutes. Cool, cover the ingredients and refrigerate until needed. Use within 1 week.
A garlicky sauce is a great way to add extra flavor to stir-fry dishes, particularly seafood dishes. The seasonings for garlic sauce are available in the international food section of many local supermarkets. Yields about 1/2 cup.
Ingredients:
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/4 - 1/2 teaspoon chili sauce, or according to taste (I use 1/2 teaspoon)
- 1/4 teaspoon Asian sesame oil
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable or peanut oil
- 3 - 4 medium garlic cloves, finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic)
Preparation:
Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken.
Use the sauce in stir-fry dishes.
Brown Sauce
You'll often find this easy to make brown sauce accompanying popular Chinese dishes such as Beef with Broccoli.
Reader Rating out of 5 stars: 6+
Comments: Rhonda, you really outdid yourself this time!! This is an outstanding recipe and has become my mainstay very quickly, Thanks so very much!
Cook Time: 5 minutes
Ingredients:
- 3/4 cup beef broth (beef bouillion cubes can be used)
- 1 tablespoon plus 1 teaspoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
Preparation:
Combine the above ingredients in order and bring to a boil, stirring. Yields about 1/3 cup.Ginger Scallion Sauce
A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation.
Ingredients:
- 2 tablespoons dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons water or chicken broth
- 1 teaspoon brown sugar, or to taste
- 6 scallions (green onions, spring onions), ends removed, finely chopped
- 1 2-inch slice fresh ginger, peeled and finely chopped
- 1 green or red chili pepper, de-seeded and sliced
- 3 tablespoons peanut or vegetable oil
Preparation:
1. Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.2. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
3. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.
Mongolian Beef
8 oz beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)
1 stalk shredded scallion (white part only for garnishing)
Marinate:
1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
Sauce:
2 teaspoons oyster sauce
2 tablespoons sweet soy sauce (ABC Kecap Manis)
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/8 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
Salt and sugar to taste
Method:
Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.
This very good served in a pita or in a wrap.
Serve hot.
Flavored Popcorn
1 qt Fresh Popcorn
2 tb Melted Margarine Or Butter
3 tb Strawberry Flavor Drink Mix
2 tb Instant Cappuccino Flavoring
1 tb Dry Blue Cheese Dip Mix With
A Dash Of Garlic Salt
1 ts Curry Powder With:
1 ts Cumin And:
1/2 ts Garlic Salt
2 tb Chili Seasoning Mix
Tabasco Sauce To Taste:
Added To Melted Butter
Using 1 quart of freshly made popcorn as a serving size; select one of the
listed flavor combinations and follow directions. In most cases adding the
flavor to the melted butter or margarine would be the easiest method. The
strawberry flavored drink mix will give strawberry flavored popcorn. The
instant Cappuccino mix will give Cappuccino flavor. The dry Blue Cheese
and garlic salt will give Blue Cheese flavor. The combination of curry
powder, cumin and garlic salt is good for curry. Chili seasoning will give
a south of the border flavor and finally adding Tabasco sauce to your taste
to the melted butter will give that added kick some may prefer.
Lemon Popcorn
1/4 cup Corn oil
3/4 cup Popping corn
1 Lemon -- zest of
Salt
2 tablespoons Lemon juice
2 tablespoons Butter -- melted
In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1
kernel popping corn and heat until kernel pops. Add rest of popping corn, cover
pot, and shake gently until corn starts to pop.
Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with
melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice.
Asian Barbeque Sauce
- 6 tablespoons hoisin sauce*
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/3 cup minced shallot
- 2 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 1/8 teaspoon Chinese five-spice powder
- 1/3 cup sugar
Stir together all ingredients except sugar in a bowl.
Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
