Video Recipe Updates

Braised Eggplant with Shredded Pork and Veggies

Chinese Romaine with Dried Chili

Kung Pao Beef/宮保牛肉

Most of you may have seen my previous recipe for Kung Pao chicken.  Kung Pao is a traditional Chinese dish from Sichuan province where I grew up.  Although chicken is traditionally used, seafood items such as shrimp or scallops, or other meats such as beef or pork are sometimes used too.  The method to make this Kung Pao Beef dish is slightly similar to Kung Pao chicken.  It is getting more and more popular today and has become a very common dish in China.  Some North American Chinese restaurants may serve this dish on their menu and if you are a beef lover you will love it.  This dish is very easy to make and it takes about 20 minutes from preparation to finish.  When you want to have a quick meal to fit your busy schedule just serve this dish with some rice.  I served this Kung Pao Beef along with some rice and some Sautéed Choy Sum with Chopped Garlic.  It was a perfect meal.

Ingredients:

• 8 oz lean beef
• 1 medium sized bell pepper
• 2 dried chili pepper 
• A few basil
• 4 green onion 
• A few Sichuan peppercorn
• 3 tbsp sliced garlic 
• 1 tsp cooking wine 
• 1 tsp soy sauce
• 1½ tbsp oyster sauce
• 1 tsp cornstarch
• 1½ tbsp cooking oil
• Half cup of beef stock/vegetable stock

To marinate the beef:

• 1 egg white
• 1 tsp chopped green onion
• 1 tsp ground garlic
• A little bit fresh pepper
• 1 tsp cooking wine
• 1 tsp soy sauce
• 1 tsp cornstarch

Directions:

1. Shred the beef into small slices.  Cut the green onion approximately an inch and half long.  Cut the dried chili pepper to small pieces.  Cut the bell pepper into small cubes.
2. Marinate the beef.  In a small bowl, add 1 tsp cornstarch and 2 tbsp water.
3. In a nonstick medium saucepan or a wok, heat 1½ tbsp cooking oil over medium-high heat.  Add the sliced garlic, green onion, basil, bell pepper, dried chili pepper and Sichuan peppercorn.  Stir everything evenly.  About 2 minutes when you can smell the fragrances of garlic, add the marinated beef to cook.  Add the soy sauce and oyster sauce, and then stir everything evenly.  About a minute or two, add cooking wine and beef stock.  Stir everything for 4 - 5 minutes until all the beef is not longer pink, add sesame oil and cornstarch water.  Stir everything evenly, and then transfer to a serving plate.  Now you are done!

Video Recipe Update - Oxtail and Tomato Soup

Click HERE for recipe

Chinese Braised Beef Noodles/紅燒牛肉面

In my last recipe - Chinese Braised Beef, I mentioned that it is great for noodles and very easy to make.  Once you get the Chinese Braised Beef done, just a few simple steps is all you need to enjoy this super delicious and authentic Chinese noodle dish.   This dish is very popular all over Asia and even in North America you can order it at a lot of Chinese restaurants.  This dish is very healthy and it doesn't require a lot of sauce for the soup base because the Chinese Braised Beef is already flavourful and has its own soup.  When you make this dish at home it's very convenient and you know there is no MSG added.  The Chinese Braised Beef takes 2 - 3 hours to cook so you can enjoy the beef with rice on the first day and enjoy these noodles the next day.

Ingredients:

• 6 oz noodles (dry or fresh noodles)
• 2 - 3 cups of Chinese Braised Beef with soup/sauce
• 1 tbsp chopped green onion
• 1 egg
• 1 tbsp olive oil
• 2 - 3 oz pea sprouts

Directions:

1. You should have the Chinese Braised Beef cooked before making this noodles.  
2. Bring half pot of water to boil.  While the water is boiling, take a small non-stick pan and heat up 1 tbsp olive oil in medium-high heat. Add the egg to the pan and turn off the heat.  The egg will cook sunny side up by itself.  
3. When the water is boiled add noodles.  In about 4 minutes add 1 cup of cold water (this way the noodles won't be too soft).  When the water is boiling again that means the noodles are ready.
4. In a serving bowl, add fresh pea sprouts.  Transfer the noodles into the bowl and add the Chinese Braised Beef with soup/sauce.  The soup should cover the noodles.
5. Transfer the egg on top of the noodles.  Lastly, garnish with chopped green onion.  Enjoy!

Video Recipe Update - Steamed Tilapia with Ginger and Green Onion

Click HERE for recipe

Video Recipe Update - Broccoli and Prawn Stir-Fried with Cashew Nut

Click HERE for recipe