So, we are adopting a baby from China and the wait is now twice as long as we thought it would be. I need to fill the time or else I'll go crazy! Thought I'd try my hand at some Chinese cooking, with which I have absolutely no experience. Got any tasty T&T recipes? Nothing too involved, though. I'm a beginner! TIA! Therese
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ISO: ISO Easy/Basic Chinese Recipes
- Thread starter therese
- Start date
In Search Of:
Ants Climbing a Tree (tasty schezuan dish with a weird name)
I really like this dish. There's not as much prep work as there is with most chinese dishes.
INGREDIENTS:
4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork
Marinade;
1 tablespoon light soy sauce or Kikkoman
2 teaspoons granulated sugar
1 teaspoon sesame oil
Pinch of cornstarch
Other:
1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce
2 slices ginger
2 green onions
PREPARATION:
Without removing the string wrapping around the transparent noodles, soak in hot water until they are pliable (about 5 minutes). Drain well. Cut the noodles into shorter lengths and then remove the string wrapping.
Soak the dried shiitake mushrooms in hot water to soften. Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit. Cut the mushrooms into thin slices.
Add the marinade ingredients to the ground pork, adding the cornstarch last. Marinate the pork for 15 minutes.
If using the chili pepper, cut in half lengthwise, remove the seeds, and chop coarsely. Finely chop the ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the marinated pork. Stir-fry until the pork has changed color and is nearly cooked through. Remove from the wok. Clean out the wok.
Add 1 tablespoon oil to the wok. Add the chili pepper and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry briefly, then stir in the chili sauce and the noodles. Add the reserved mushroom soaking liquid in the middle of the wok. Return the ground pork to the pan. Stir in the green onion. Mix everything together and cook briefly. Make sure the pork is cooked through before serving.
by: Rhonda Parkinson
http://chinesefood.about.com/od/pork/r/antsclimbtrees.htm
I really like this dish. There's not as much prep work as there is with most chinese dishes.
INGREDIENTS:
4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork
Marinade;
1 tablespoon light soy sauce or Kikkoman
2 teaspoons granulated sugar
1 teaspoon sesame oil
Pinch of cornstarch
Other:
1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce
2 slices ginger
2 green onions
PREPARATION:
Without removing the string wrapping around the transparent noodles, soak in hot water until they are pliable (about 5 minutes). Drain well. Cut the noodles into shorter lengths and then remove the string wrapping.
Soak the dried shiitake mushrooms in hot water to soften. Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit. Cut the mushrooms into thin slices.
Add the marinade ingredients to the ground pork, adding the cornstarch last. Marinate the pork for 15 minutes.
If using the chili pepper, cut in half lengthwise, remove the seeds, and chop coarsely. Finely chop the ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the marinated pork. Stir-fry until the pork has changed color and is nearly cooked through. Remove from the wok. Clean out the wok.
Add 1 tablespoon oil to the wok. Add the chili pepper and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry briefly, then stir in the chili sauce and the noodles. Add the reserved mushroom soaking liquid in the middle of the wok. Return the ground pork to the pan. Stir in the green onion. Mix everything together and cook briefly. Make sure the pork is cooked through before serving.
by: Rhonda Parkinson
http://chinesefood.about.com/od/pork/r/antsclimbtrees.htm
Stir-fry, stir-fry, stir-fry! Easy and you can't go wrong...
You can make it with chicken, pork, beef, or vegetarian and just add chopped up vegetables that you like. You can make your own sauce with cornstarch and spices, or use commercial products, if you don't mind the salt.
I started off this way, and it is still mostly what I make when I cook Asian recipes.
Congrats on the baby too!!
You can make it with chicken, pork, beef, or vegetarian and just add chopped up vegetables that you like. You can make your own sauce with cornstarch and spices, or use commercial products, if you don't mind the salt.
I started off this way, and it is still mostly what I make when I cook Asian recipes.
Congrats on the baby too!!
heather_in_sf
Well-known member
This is one of my favorite dishes at the Mandarin Villa in SF - but they keep changing cooks and ...
it doesn't taste the same as it used to. This will be fun to try at home - thanks so much!
it doesn't taste the same as it used to. This will be fun to try at home - thanks so much!