China
China is a beautiful place. It is known for its beautiful places and tourists. However, it has some unique food that everyone loves.
Lo Mein
Lo mein is the noodle dish that never disappoints savory, slurpy, and full of flavor. It’s like a hug in a bowl if hugs came with soy sauce and stir-fry vibes.
Ingredients:
3 tablespoons (45 ml) oyster sauce
1 teaspoon sesame oil
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) chicken stock
1 tablespoon cornstarch
3 tablespoons (45 ml) cooking oil, such as canola or peanut oil
2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger
1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
3 cups (750 grams) fresh lo mein noodles (see Cook's Note)
1/4 pound (125 grams) baby bok choy, bottoms removed
3 scallions, cut into 1 1/2-inch (4-cm) pieces
Recipe:
To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
Spring Rolls
Yummy and flaky with a yummy vegetable filling leaving it open to any diet.
Ingredients:
2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
¾ (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, shredded
2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying
Recipe:
Soak the vermicelli 30 minutes in warm water; drain.
In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Orange Chicken
So tender and unique with a tangy twist.
Ingredients:
1 ½ cups water
â…“ cup rice vinegar
¼ cup lemon juice
2 ½ tablespoons soy sauce
2 tablespoons orange juice
1 cup packed brown sugar
2 tablespoons chopped green onion
1 tablespoon grated orange zest
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water​
2 large skinless, boneless chicken breasts, cut into ½-inch cubes
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
Recipe:
Gather all ingredients.
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Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.
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Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
Mix flour, salt, and pepper in another resealable plastic bag.Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides.Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.Pour reserved sauce into the skillet and bring to a boil over medium-high heat. Mix together cornstarch and water until completely smooth. Stir into the boiling sauce.Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.Serve over rice and enjoy!
Dumplings
Unbelievably easy to make. China's finest delight melting simply in your mouth.
Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon butter or margarine
½ cup milk
Recipe:
Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.
Drop 1 tablespoon dough into simmering broth or stew. Cook until dumpling is cooked through and fluffy, about 10 minutes per side. Best served with a delicious soup. Enjoy!
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