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Any chinese recipe?
can you provide me with a simple chinese recipe?
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Great base recipe, you can add further vegetables or change some things (like spicery, do it like you want it to taste!)
this is vegetarian, if u would like to add some meat (i recommend chicken) watch out that u heat it for itself and add it in the end!
U will need: (depending on the amount of people/hunger)
-rice (~4centiliter/person)
-some bean sprouts
-zucchini
-paprika
-carrot
-onions
-garlic
-ingwer
-some curry and curcuma, cumin and maybe some cayenne if you like it hot
first you are gooing to cook the rice as writen on the package, while you do that:
-cut the zucchini and paprika into desired size, flitch the carrot
-make onion squares, but them into a REALLY HOT wok/pan (i recommend some palm-oil), add the garlic at once (in squares or with the garlic press), rasp some ingwer to it. onions have to get glassy
-you may add some water (1-2 drafts), add cayenne, curcuma(a little bit) and some cumin(don't if you don't like, but i still recommend), mix everything up, the base should now smell really good!!
-add the vegetables in order of duration they need (first the carrots, after 1-2 mins add the zucchini and paprika, finally the bean sprouts (they will just have to get some heat)
-some things you could add: Tomatoes, the green parts of some leek, mushrooms or maybe even some ananas or mango(fruits)
-if everything's hot, finally add some curry-spices in the amount u want yourself
i think your meal is finished now, time u need (begining at the moment u put the rice into the water) ~ 15-20 mins, add 3-5 mins per person (cause of cutting the vegetables)
i really like cooking chinese/asian with friends at a wok, everyone can make his own taste by simply changeing 1-2 ingredients!
Hope you enjoy.
this is vegetarian, if u would like to add some meat (i recommend chicken) watch out that u heat it for itself and add it in the end!
U will need: (depending on the amount of people/hunger)
-rice (~4centiliter/person)
-some bean sprouts
-zucchini
-paprika
-carrot
-onions
-garlic
-ingwer
-some curry and curcuma, cumin and maybe some cayenne if you like it hot
first you are gooing to cook the rice as writen on the package, while you do that:
-cut the zucchini and paprika into desired size, flitch the carrot
-make onion squares, but them into a REALLY HOT wok/pan (i recommend some palm-oil), add the garlic at once (in squares or with the garlic press), rasp some ingwer to it. onions have to get glassy
-you may add some water (1-2 drafts), add cayenne, curcuma(a little bit) and some cumin(don't if you don't like, but i still recommend), mix everything up, the base should now smell really good!!
-add the vegetables in order of duration they need (first the carrots, after 1-2 mins add the zucchini and paprika, finally the bean sprouts (they will just have to get some heat)
-some things you could add: Tomatoes, the green parts of some leek, mushrooms or maybe even some ananas or mango(fruits)
-if everything's hot, finally add some curry-spices in the amount u want yourself
i think your meal is finished now, time u need (begining at the moment u put the rice into the water) ~ 15-20 mins, add 3-5 mins per person (cause of cutting the vegetables)
i really like cooking chinese/asian with friends at a wok, everyone can make his own taste by simply changeing 1-2 ingredients!
Hope you enjoy.
Title: 10 Minute Beef Stir-Fry
Yield: 4 Servings
Ingredients
1 lb beef flank
1/2 ts salt
1/2 ts fresh ground black pepper
3 ts hot chili oil
2 cloves garlic; crushed
8 oz frozen broccoli
8 oz frozen carrot slices
3/4 c water
1/4 c creamy peanut butter
Instructions
Cut beef crosswise (against the grain) into very thin slices; sprinkle with
1/4 teaspoon each salt and pepper.
In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add
beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon,
remove beef to plate.
In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add
garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen
vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper;
cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to
blend; add to skillet along with beef and any accumulated juices. Cook,
stirring 1 to 2 minutes longer until heated through and coated with sauce.
Yield: 4 Servings
Ingredients
1 lb beef flank
1/2 ts salt
1/2 ts fresh ground black pepper
3 ts hot chili oil
2 cloves garlic; crushed
8 oz frozen broccoli
8 oz frozen carrot slices
3/4 c water
1/4 c creamy peanut butter
Instructions
Cut beef crosswise (against the grain) into very thin slices; sprinkle with
1/4 teaspoon each salt and pepper.
In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add
beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon,
remove beef to plate.
In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add
garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen
vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper;
cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to
blend; add to skillet along with beef and any accumulated juices. Cook,
stirring 1 to 2 minutes longer until heated through and coated with sauce.
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