Tag Archives: StirFry

Chicken and Black Bean Stir-Fry Recipe

Chicken and black bean stir-fry.

Chinese black bean stir-fry is one of the most classic stir-fry dishes. At its basic, all black bean stir-fry dish will call for fermented black beans, garlic, and red chilies, the rest is up to individual preference.

My recipe for chicken and black bean stir-fry will be a good reference for people who have never prepare a black bean stir-fry dish before.

Once you give this recipe a try, you can customize it to work with what you have in your kitchen. This will work with beef, pork, or fish instead of chicken. You can also use other vegetables suitable for stir-frying instead of bell pepper and celery. You can even make it completely vegetarian by using tofu or even 100% vegetables.

Ingredients for chicken and black bean stir-fry: chicken breast, cornstarch, light soy sauce, Shaoxing wine, sesame oil, dark soy sauce, fermented black beans, chicken stock, garlic, ginger, onion, red chilies, red bell peppers, celery, and scallions.

Ingredients for chicken and black bean stir-fry: chicken breast, cornstarch, light soy sauce, Shaoxing wine, sesame oil, dark soy sauce, fermented black beans, chicken stock, garlic, ginger, onion, red chilies, red bell peppers, celery, and scallions.

Ingredients for Chinese chicken and black bean stir-fry

First, to marinade the chicken, we will need chicken breast, light soy sauce, Shaoxing wine, sesame oil, and cornstarch. You can also use chicken meat for an even juicier dish.

For the aromatics, we will need garlic, ginger, onion, and red chilies.

For the seasonings, we will need fermented black beans, dark soy sauce, and chicken stock.

For the vegetables, we will need red bell peppers and celery.

And finally, we will need some thinly sliced scallions for garnish. You can also use chopped fresh cilantro if you wish.

(1) Sauté onion and red chilies. (2) Add chicken. (3) Add garlic, ginger, fermented black beans, and dark soy sauce. (4) Add red bell peppers, celery, and chicken stock.

(1) Sauté onion and red chilies. (2) Add chicken. (3) Add garlic, ginger, fermented black beans, and dark soy sauce. (4) Add red bell peppers, celery, and chicken stock.

Chinese fermented black beans (豆豉)

Chinese fermented black beans, often simply refer to as black beans, are made from cooked black soybeans fermented in salted water. This process makes the beans soft, dry, and salty.

You can think of fermented black beans as a super intense version of soy sauce, which means, any dish that incoporate these beans will get a huge umami boost.

You don’t need to use a lot these beans in any recipe. A typical four-serving recipe like this one need only about one tablespoon of the fermented beans.

You can buy fermented black beans at your local Asian/Chinese grocery store. They typically come in a plastic packaging for a few dollars.

Substitute for fermented black beans

You can use bottled black bean garlic sauce. This is usually easier to find even in mainstream grocery stores.

Instead of 1 tablespoon of fermented black beans, please use 2 tablespoons of black bean sauce. The rest of the recipe stays the same.

Turn off the heat, then garnish with scallions.

Turn off the heat, then garnish with scallions.

Step-by-step guide to cooking the dish

1. Marinade the chicken

Combine chicken with cornstarch, light soy sauce, sesame oil, and Shaoxing in a mixing bowl. Set aside for 15 minutes.

2. Cooking the dish

Heat oil in a wok on medium-high heat, sauté onion and red chilies, cook until onion starts to wilt.

Add chicken, spread evenly into a layer and let it cook undisturbed for 1 minute. Then stir and cook for another minute.

Add garlic, ginger, fermented black soy bean, and dark soy sauce. Mix well. Cook for 30 seconds.

Add red bell peppers, celery, and chicken stock. Mix well. Cover the wok and let it cook for 2 minutes.

Turn off heat. Garnish with thinly sliced scallions and serve immediately with some steamed white rice.

Chicken and black bean stir-fry.

Chicken and black bean stir-fry.

Vegetarian option

If you want to cook a vegetarian black bean stir-fry dish, please do the following substitutions: use 1 lb (450 gram) block of firm/extra-firm tofu instead of chicken, and use vegetarian stock instead of chicken stock. Keep everything else the same.

For a better tofu dish, I always fry the tofu first until they develop a crispy skin. You can skip it if you don’t want the hassle. You can also buy pre-fried tofu cubes from most Asian/Chinese grocery stores if you don’t want to fry the tofu but prefer using fried tofu in your dish.

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Orak Arik Tahu Jamur – Tofu, Mushroom, and Egg Stir-Fry Recipe

Orak arik tahu jamur – Tofu, mushroom, and egg stir-fry.

Orak arik is a simple everyday dish consists mainly of scrambled eggs with vegetables, tofu, mushroom, and even meat if you so wish, though the most common ones are usually just vegetables.

Today I am sharing a recipe for orak arik tahu jamur, which is a version of this popular Indonesian household dish with mushrooms and fried tofu cubes.

If you want a quick dish to finish your carrot or odd stalk of celery, this is going to be the perfect dish to make as long as you have some eggs and vegetables to go along with it.

I also have another orak arik recipe using just eggs and vegetables for when you are running out of tofu and/or mushrooms. 🙂

Ingredients for orak arik tahu jamur: egg, tofu, mushroom, onion, shallot, garlic, red bell pepper, scallions, salt, white pepper, fish sauce, oyster sauce, and kecap manis.

Ingredients for orak arik tahu jamur: egg, tofu, mushroom, onion, shallot, garlic, red bell pepper, scallions, salt, white pepper, fish sauce, oyster sauce, and kecap manis.

Ingredients for orak arik tahu jamur

For the egg scramble portion, we will need eggs, salt, and ground white pepper.

For the fried tofu cubes, we will need firm/extra-firm tofu, garlic, salt, and water.

TIPS: You can buy fried tofu cubes from Asian grocery so you can skip frying the tofu portion and finish preparing this dish even faster.

The remaining ingredients include shallot, onion, garlic, scallions, red chilies/red bell pepper, fresh mushroom, oyster sauce, kecap manis (Indonesian sweet soy sauce), fish sauce, and ground white pepper.

(1) Sauté onion, shallot, garlic, white part of scallions, and red bell pepper. (2) Add mushrooms and cook until wilted. (3) Push all the vegetables to one side and make egg scramble. (4) Add tofu and seasonings.

(1) Sauté onion, shallot, garlic, white part of scallions, and red bell pepper. (2) Add mushrooms and cook until wilted. (3) Push all the vegetables to one side and make egg scramble. (4) Add tofu and seasonings.

Fried tofu cubes

If you decide to fry your own tofu, start by cutting a block of firm/extra-firm tofu into 16 pieces.

Marinate tofu cubes with minced garlic, salt, and water for about 15 minutes.

Heat about two tablespoons of oil in a non-stick frying pan or a well-seasoned cast-iron skillet over medium heat.

Pat dry tofu cubes, then fry until all the tofu cubes are golden brown. Set aside.

Transfer the finished dish to a serving plater and garnish with scallions.

Transfer the finished dish to a serving plater and garnish with scallions.

Cooking orak arik tahu jamur

1. Beat eggs

In a mixing bowl, lightly beat together eggs with salt and ground white pepper. Set aside.

2. Fry aromatics

Add 2 tablespoon oil to the frying pan. Stir fry shallot, onion, garlic, the white part of scallions, and Fresno chilies/bell pepper until fragrant, about 2 minutes.

3. Fry mushroom

Add mushroom, stir to mix, and cook until the mushroom wilt.

4. Make egg scramble

Push everything to one side of the pan. Pour beaten eggs to the clean side of the pan. When the eggs start to set, stir with a spatula to make scrambled eggs.

5. Add tofu and seasoning

Return fried tofu cubes to the pan. Season with oyster sauce, sweet soy sauce, fish sauce, and ground white pepper. Mix well. Adjust seasoning as needed.

6. Serve

Turn off heat. Transfer to a serving plate, and garnish with the green part of scallions.

Orak arik tahu jamur with thinly sliced king trumpet mushrooms.

Orak arik tahu jamur with thinly sliced king trumpet mushrooms.

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Ginger and Scallion Chicken Stir-Fry Recipe

Ginger and scallion chicken stir-fry.

This ginger and scallions chicken stir-fry is one of the earliest recipes I learn from my Mom. It’s a simple dish since it only requires chicken and mushroom as its main ingredients. The rests are aromatics and sauces that should be very common in a typical Chinese or Asian pantry.

I think this is a very versatile dish that anyone should learn. Turn it into a meatless dish by simply replacing tofu for the chicken. Or if you prefer a seafood dish, you can use fish fillet or even shrimps.

Ingredients for ginger and scallion chicken stir-fry: chicken, mushroom, ginger, garlic, scallions, red chilies, fish sauce, Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, salt, and pepper.

Ingredients for ginger and scallion chicken stir-fry: chicken, mushroom, ginger, garlic, scallions, red chilies, fish sauce, Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, salt, and pepper.

Ingredients for a Chinese ginger and scallion stir-fry dish

1. Main ingredients

Choose your main ingredients for this dish. I am using chicken thigh meat and baby portobello mushrooms for this recipe, but you can use tofu, thinly sliced beef/pork, or even bite-size fish fillets or shrimps/prawns if you wish to replace the chicken.

Mom usually either use fresh/canned button mushroom or rehydrated dried shiitake mushrooms when I was just a little kid since that was all that was available in those days. I feel fortunate that we now how so many different mushroom varieties to choose from, so feel free to use whichever mushroom you wish.

2. Aromatics

We will need garlic, ginger, scallions, and red chilies. I use bird-eye chilies since I love the spicy kick it gives, but you can use cayenne or Fresno for a milder dish. You can also skip the chilies altogether, or use bell pepper for a kid-friendly dish.

3. Seasonings

For the seasonings, we will need salt, white pepper, light soy sauce, dark soy sauce, fish sauce, Shaoxing wine, and sesame oil.

The photo in this post shows the exact products I use for this recipe. I hope it can be a great help when you grocery shop for the ingredients. 🙂

(1) Sauté garlic, ginger, red chilies, and the white part of scallions. (2) Add chicken and cook until no longer pink. (3) Add mushrooms and all the seasoning. (4) Toss in the green part of scallions.

(1) Sauté garlic, ginger, red chilies, and the white part of scallions. (2) Add chicken and cook until no longer pink. (3) Add mushrooms and all the seasoning. (4) Toss in the green part of scallions.

Cooking guide

1. Fry aromatics

Heat oil in a wok over medium-high heat and sauté ginger, garlic, red chilies, and the white part of scallions. Stir for 30 seconds or until fragrant.

2. Cook chicken

Add bite-size chicken meat into the wok and cook until no longer pink.

3. Cook mushrooms and seasonings

Add mushrooms and all the sauce ingredients (light soy sauce, dark soy sauce, fish sauce, Shaoxing wine, sesame oil, salt, and pepper). Mix well, then cover the wok and cook for 3 minutes, or until the mushrooms wilt.

4. Add scallions

Remove the lid and adjust the amount of salt and pepper as necessary. Toss in the green part of scallions, then quickly turn off the heat.

5. Garnish and serve

Transfer the dish to a serving plate/bowl, garnish with chopped scallions and cilantro. Serve immediately with steamed white rice.

Ginger and scallion chicken stir-fry, garnished with cilantro, thinly sliced scallions, and fresh chili.

Ginger and scallion chicken stir-fry, garnished with cilantro, thinly sliced scallions, and fresh chili.

Other easy beginner friendly Chinese dishes to try

For other equally delicious and beginner-friendly Chinese recipes, who not give some of these recipes a try:

Ginger and scallion chicken stir-fry. Best served immediately with steamed white rice.

Ginger and scallion chicken stir-fry. Best served immediately with steamed white rice.

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Broccolini & Tofu Stir-Fry Recipe

Broccolini & Tofu Stir-Fry.

A Chinese greens dish always makes an appearance on my family dining table, so having a few trusted recipes is a no brainer.

My favorite Chinese greens recipe is a vegetable stir-fry with oyster sauce and garlic oil, followed closely with a vegetable and tofu stir-fry.

Both recipes are versatile. You can use any Chinese greens, so be sure to select the freshest option from your market. You will be able to serve healthy Chinese stir-fry dishes to your family with these two recipes.

Ingredients for Broccolini and tofu stir-fry: broccolini, tofu, garlic, chilies, scallions, light soy sauce, dark soy sauce, oyster sauce, fish sauce, Shaoxing wine, sugar, white pepper, and cornstarch.

Ingredients for Broccolini and tofu stir-fry: broccolini, tofu, garlic, chilies, scallions, light soy sauce, dark soy sauce, oyster sauce, fish sauce, Shaoxing wine, sugar, white pepper, and cornstarch.

Ingredients for broccolini and tofu stir-fry

We will need broccolini, tofu, garlic, chilies, scallions, light soy sauce, dark soy sauce, oyster sauce, fish sauce, Shaoxing wine, sugar, white pepper, and cornstarch.

Broccolini vs. broccoli

Some grocery stores sell broccolini as young broccoli, but broccolini is a cross between broccoli and Chinese gai lan. I love that they are so much more tender than broccoli and is very suitable for Chinese stir-fry.

If you can’t find broccolini, you can substitute with broccoli, but I think Chinese gai lan is a better substitute for this dish.

(1) Sauté garlic and chilies. (2) Add brocolini and water. (3) Add fried tofu, and season with light soy sauce, dark soy sauce, oyster sauce, fish sauce, Shaoxing wine, sugar, and white pepper. (4) Thicken the sauce with cornstarch.

(1) Sauté garlic and chilies. (2) Add brocolini and water. (3) Add fried tofu, and season with light soy sauce, dark soy sauce, oyster sauce, fish sauce, Shaoxing wine, sugar, and white pepper. (4) Thicken the sauce with cornstarch.

Step-by-step to cook broccolini and tofu stir-fry

1 Fry tofu

Drain and pat dry tofu and cut into 16-20 pieces. Pan-fry the tofu with a little oil on a non-stick frying pan (or a well-seasoned cast-iron skillet) until golden brown and set aside.

2. Sauté aromatics

Heat 2 tablespoons of oil in a wok over medium-high heat. Sauté garlic and chilies until fragrant, about 2 minutes.

3. Add broccolini

Add broccolini and 1/4 cup of water. Mix well, cover the wok, and let the broccolini rests for 2 minutes, or until wilted.

4. Add tofu and sauce

Add fried tofu and all the sauce ingredients, mix well, and cook for 2 minutes.

5. Thicken the sauce

Add cornstarch slurry and stir until the sauce is thick.

6. Add scallions

Toss in scallions and mix gently. Turn off the heat, transfer to a serving plate, and serve the dish immediately.

Broccolini & Tofu Stir-Fry.

Broccolini & Tofu Stir-Fry.

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Butter Soy Sauce Spaghetti Squash Stir-Fry Recipe

Butter Soy Sauce Spaghetti Squash Stir-Fry.

I have never seen a spaghetti squash before coming to the United States, but I am a big fan of butter soy sauce stir-fry, and roasted spaghetti squash is perfect for a butter soy sauce dish.

Spaghetti squash gets its name because once you cook it, the meat turns into spaghetti-like strands. If you are on a no-carb diet, this squash can fool you into thinking that you are eating spaghetti and not vegetables.

Once you try this recipe and decide that you love a spaghetti squash dish, you can always follow my recipe up to the roasting part. Then use the roasted spaghetti squash to prepare other recipes.

Ingredients for butter soy sauce spaghetti squash stir-fry: spaghetti squash, butter, soy sauce, bacon, garlic, mushroom, scallions, salt, and pepper.

Ingredients for butter soy sauce spaghetti squash stir-fry: spaghetti squash, butter, soy sauce, bacon, garlic, mushroom, scallions, salt, and pepper.

Ingredients for butter soy sauce spaghetti squash stir-fry

To prepare roasted spaghetti squash, we will need spaghetti squash, olive oil, salt, and pepper.

Spaghetti squash weighs between 4 to 8 lbs or 1.8 to 3.6 kg. The squash I use to prepare this recipe weighs about 2 kg (or 4.5 lb), so depends on your squash, you may need to increase or decrease the amount of salt and pepper to suit your taste.

For the butter soy sauce stir-fry, we will need butter, bacon, mushroom, garlic, soy sauce, scallions, salt, pepper, and optionally, chili flakes.

Again, if your squash is heavier than the one I use, feel free to increase the amount of salt, pepper, or even soy sauce to suit your taste.

(Left) Raw spaghetti squash, halved, seeds removed, drizzled with olive oil, and sprinkled with salt and pepper. (Right) Oven-roasted spaghetti squash, use a fork to scrape the strands.

(Left) Raw spaghetti squash, halved, seeds removed, drizzled with olive oil, and sprinkled with salt and pepper. (Right) Oven-roasted spaghetti squash, use a fork to scrape the strands.

How to roast a spaghetti squash

Preheat oven to 200 Celsius (400 Fahrenheit). Cut the spaghetti squash into two, remove the seeds, brush with olive oil, and sprinkle with salt and pepper. Roast for 40 minutes, turning halfway until the squash is soft.

TIPS: You can cut the squash into two halves on the long side (from pole to pole) or the short side (around its equator). Know that the strands run around the equator, so if you want longer strands, cut it around its equator as I do.

Once the squash is cool enough to handle, use a fork to scrape the strands. I find it easier to work from the outside toward the center. Reserve the spaghetti squash strands and discard the skin.

(1) Melt butter and fry bacon. (2) Sauté mushrooms and garlic. (3) Add roasted spaghetti squash. (4) Season with soy sauce, salt, pepper, and chili flakes (if using).

(1) Melt butter and fry bacon. (2) Sauté mushrooms and garlic. (3) Add roasted spaghetti squash. (4) Season with soy sauce, salt, pepper, and chili flakes (if using).

How to prepare butter soy sauce stir-fry

1. Fry bacon

Melt butter in a large frying pan over medium heat. Add bacon and fry until it starts to crisp.

2. Sauté mushrooms and garlic

Add mushrooms into the frying pan, sauté until they wilt and the liquid is almost dry. Add garlic and fry for 30 seconds, or until fragrant.

3. Add spaghetti squash and seasonings

Add reserved spaghetti squash strands to the pan, along with soy sauce, salt, pepper, and chili flakes (if using). Mix well, and continue stirring until the squash has absorbed all the liquid.

4. Add scallions

Add the scallions and toss gently to mix. Turn off the heat, transfer to a serving plate, and serve immediately.

Butter Soy Sauce Spaghetti Squash Stir-Fry.

Butter Soy Sauce Spaghetti Squash Stir-Fry.

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Snake Bean and Egg Stir-Fry Recipe

Snake bean (Chinese long bean) and egg stir-fry.

Have you ever walked around the produce section of an Asian market and spotted some snake bean (Chinese long bean) and were unsure how to cook it?

Well, wonder no more because today I am sharing my easy recipe for preparing a quick stir-fry with snake bean and eggs.

This recipe is perfect when you need an inexpensive dish, but still tasty, filling, and pretty healthy.

You will only need about 20 minutes from prepping to finish cooking the dish, making this the perfect quick meal when you don’t want to spend too much time in the kitchen.

Ingredients for snake bean (Chinese long bean) and egg stir-fry: snake bean (Chinese long bean), eggs, garlic, fish sauce, salt, sugar, and pepper.

Ingredients for snake bean (Chinese long bean) and egg stir-fry: snake bean (Chinese long bean), eggs, garlic, fish sauce, salt, sugar, and pepper.

What is Snake Bean (Chinese Long Bean)?

Snake bean has many names. It is also known as Chinese long bean, asparagus bean, yardlong bean, and pea bean. Indonesians know this bean as kacang panjang.

As the name implies, snake bean is quite long, ranging between 1 and 2.5 feet. The bean is usually cut into shorter sections to make it easier to cook and eat.

We harvest the beans when they are still young. The green color pods are crisp and tender, even when raw. A Sundanese vegetable salad (Karedok) incorporates fresh uncooked snake beans as one of its main ingredients.

Chop snake bean (Chinese long bean) into 1/2-inch pieces.

Chop snake bean (Chinese long bean) into 1/2-inch pieces.

Ingredients for snake bean and egg stir-fry

  • snake bean (Chinese long bean)
  • eggs
  • garlic
  • fish sauce
  • sugar
  • salt
  • white pepper (or black pepper)

Fish sauce substitute

If you live in the US, fish sauce has become very easy to find in most grocery stores. I have even spotted fish sauce in Safeway, Target, Walmart, and Costco.

Any well-stocked Asian market should have at least one brand of fish sauce available. My favorite brands are Red Boat and Three Crabs, but even the cheaper Squid brand or Lucky brand is quite good if you don’t want to splurge on the pricier brands.

If you really must substitute, I recommend using the same amount of oyster sauce. The dish will still be delicious, and most people won’t even be able to tell the difference.

(1) Sauté garlic. (2) Add chopped snake beans. (3) Push snake beans to one side of the wok, pour beaten eggs into the empty spot and make scrambled eggs. (4) Season with fish sauce, sugar, salt, and pepper.

(1) Sauté garlic. (2) Add chopped snake beans. (3) Push snake beans to one side of the wok, pour beaten eggs into the empty spot and make scrambled eggs. (4) Season with fish sauce, sugar, salt, and pepper.

How to cook snake bean and egg stir-fry

Wash and drain snake beans. Chop off and discard the stalk ends, then cut the beans into 1/2 inch sections.

Heat a wok over medium-high heat. Once the wok feels hot, add oil and swirl to coat the pan.

Add minced garlic and sauté for 30 seconds, or until the color turns golden brown.

Add chopped snake beans and cook for 1 minute, stirring often.

Push the beans to one side, and pour beaten eggs into the empty spot to make scrambled eggs.

Stir the snake beans and scrambled eggs to mix, add water, and season with fish sauce, sugar, salt, and pepper. Mix well, and cook until the water has evaporated.

Turn off the heat, transfer the dish to a serving plate, and serve immediately with steamed rice.

Transfer the snake bean and egg stir-fry to a serving plate and serve immediately.

Transfer the snake bean and egg stir-fry to a serving plate and serve immediately.

Other easy stir-fry recipes to try

If you love quick and easy stir-fry dishes, you may want to try these recipes too:

More snake bean (Chinese long bean) recipes

I have more snake bean (Chinese long bean) recipes if you want to try even more dishes using this bean:

This snake bean and egg stir-fry is very quick and easy to cook. It is also a healthy and filling dish for a quick lunch with steamed rice.

This snake bean and egg stir-fry is very quick and easy to cook. It is also a healthy and filling dish for a quick lunch with steamed rice.

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Broccoli and Tofu Stir-Fry Recipe

Broccoli and Tofu Stir-Fry.

I make a variation of this broccoli and tofu stir-fry once a week as it is quick and easy to prepare. It usually takes me 15 minutes from prepping to serving this dish.

When using vegetable or mushroom stock, this dish is vegan-friendly. And if you use tamari instead of soy sauce, this dish will be perfect for those who need a gluten-free diet.

Broccoli and firm tofu are widely available in most grocery stores, so you don’t need an extra trip to your local Asian market.

Arm with this recipe, you learn how to make an easy and authentic Chinese stir-fry. Feel free to use this recipe with other Chinese greens, such as bok choy, gailan, choy sum, or napa cabbage.

Ingredients for broccoli and tofu stir-fry: broccoli florets, firm tofu, garlic, stock, soy sauce, dark soy sauce, Shaoxing wine, sugar, pepper, and cornstarch.

Ingredients for broccoli and tofu stir-fry: broccoli florets, firm tofu, garlic, stock, soy sauce, dark soy sauce, Shaoxing wine, sugar, pepper, and cornstarch.

Ingredients for broccoli and tofu stir-fry

Broccoli

I use broccoli florets since I regularly stock my fridge with a big bag of broccoli florets from Costco, but you can use the stalks too if you are buying whole broccoli.

Firm/extra-firm tofu

We need the tofu to hold its shape and not fall apart from the cooking process. The best way to achieve this is to use firm or extra-firm tofu.

If your Asian market stocks fried tofu cubes, you can use those too. Please rinse fried tofu cubes in boiling water to remove excess oil before using them.

Garlic

Almost all Chinese vegetables stir-fry use garlic. I find it best if you can buy whole garlic and mince as needed. The pre-peeled ones are second best, and it is best to avoid the jarred minced garlic.

Stock

Stick to vegetable/mushroom stock for a vegan/vegetarian-friendly dish. If it is not necessary to prepare a vegan/vegetarian dish, you can also use chicken stock.

Shaoxing wine

Shaoxing wine is Chinese rice wine. You should be able to find this in most Asian markets.

If you need a substitute, you can use Chinese mi jiu (the one with clear color), Japanese sake, or dry sherry.

(Light) soy sauce

If possible, use Chinese soy sauce. My favorite is Pearl River Bridge light soy sauce and Kimlan soy sauce.

You can use Japanese Kikkoman soy sauce, but the taste is different from Chinese soy sauce.

TIPS: Soy sauce is not gluten-free. Use tamari to make the dish suitable for a gluten-free diet.

Dark soy sauce

The purpose of dark soy sauce is to give the sauce a darker color. If you don’t usually stock dark soy sauce in your pantry, you can omit it in this recipe.

Sugar

Pepper

Chinese and most Asian dishes use white pepper, but feel free to use black pepper if that’s what you have.

Cornstarch

We mix cornstarch with water to create a cornstarch slurry. The purpose of the cornstarch slurry is to thicken the sauce.

You can also use tapioca starch if you don’t have cornstarch.

(1) Sauté garlic. (2) Add broccoli florets. (3) Add tofu cubes and the sauce, and finally thicken the sauce with a cornstarch slurry.

(1) Sauté garlic. (2) Add broccoli florets. (3) Add tofu cubes and the sauce, and finally thicken the sauce with a cornstarch slurry.

How to cook broccoli and tofu stir-fry

Heat a wok over medium-high heat. Once the wok feels hot, add oil and swirl to coat the pan.

Add minced garlic and sauté for 30 seconds, or until the color turns golden brown.

Add broccoli florets and cook for 1 minute, stirring often. Add tofu cubes and the sauce, mix well and bring to a boil.

Once the sauce boils, add the cornstarch slurry and cook for another 2 minutes or until the sauce is thick.

Turn off the heat, transfer the dish to a serving plate, and serve immediately.

Transfer broccoli and tofu stir-fry to a serving plate and serve immediately.

Transfer broccoli and tofu stir-fry to a serving plate and serve immediately.

More easy Chinese stir-fry recipes

If you love this quick and easy broccoli and tofu stir-fry, you will love my other Chinese stir-fry recipes:

A quick 15 minutes Chinese stir-fry with broccoli and tofu.

A quick 15 minutes Chinese stir-fry with broccoli and tofu.

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Bitter Melon and Egg Stir-Fry in Black Bean Sauce Recipe

Bitter Melon and Egg Stir-Fry in Black Bean Sauce.

Bitter melon is one of the vegetables I start to like as I grow older. I was not a fan when I was still a kid, and my Mom had a tough time convincing us to eat any of her bitter melon dishes.

Any child tends to dislike bitter food, but our palette changes over time. This dislike of bitter melon at a young age is similar to coffee. I didn’t love coffee when I was a kid, but I can’t survive without it when I become an adult.

If you didn’t like bitter melons when you were a kid, you may be surprised that you now love this vegetable as an adult. I will also teach you how to reduce the bitterness from the melon so it will be easier for the palette.

Ingredients for bitter melon and egg stir-fry in black bean sauce: bitter melon, eggs, garlic, dried red chilies, fermented black beans, oyster sauce, soy sauce, and salt.

Ingredients for bitter melon and egg stir-fry in black bean sauce: bitter melon, eggs, garlic, dried red chilies, fermented black beans, oyster sauce, soy sauce, and salt.

Ingredients for bitter melon and egg stir-fry in black bean sauce

  • bitter melon
  • eggs
  • garlic
  • dried red chilies
  • fermented black beans
  • salt
  • soy sauce
  • oyster sauce

Bitter melon

My Asian market almost always stocks fresh bitter melons. A packet usually contains two to three bitter melons. There are a variety of bitter melons, and you want to select the one you see in the photo.

The texture of bitter melon is similar to chayote or even a cucumber. The meat is crunchy, and for stir-fried dishes, we want the bitter melon to retain its crunchiness even after cooking.

Fermented black beans

The backbone of Chinese black bean sauce is fermented black beans. You can buy ready-made black bean sauce in a jar, but I think it is more economical to buy a packet of fermented black beans and make the sauce ourselves.

TIPS: If you are using bottled black bean sauce, replace fermented black beans, oyster sauce, and soy sauce with 1 tablespoon of black bean sauce.

To prepare bitter melon: (1) Cut bitter melon in half. (2) Scoop out the seeds with a spoon. (3) Cut into thin slices. (4) Rub bitter melon with generous amount of salt, rest for 15 minutes, and rinse well to remove the salt.

To prepare bitter melon: (1) Cut bitter melon in half. (2) Scoop out the seeds with a spoon. (3) Cut into thin slices. (4) Rub bitter melon with generous amount of salt, rest for 15 minutes, and rinse well to remove the salt.

How to prepare bitter melon to reduce its bitterness

  1. Start by cutting a bitter melon in half lengthwise.
  2. Use a spoon to scoop out the fibrous center and the seeds.
  3. Cut into thin slices or as directed by your particular recipe.
  4. Rub bitter melon with plenty of salt and rest for 15 minutes.
  5. Rinse bitter melon under running water to remove all the salt.

The salt will reduce the bitterness from the bitter melon, but be sure to rinse them under running water to remove all the salt from the vegetable.

(1) Lightly beat the eggs and salt. (2) Sauté garlic, chilies, and fermented black beans. (3) Add bitter melon, season with oyster sauce and soy sauce. (4) Pour the eggs over the bitter melons, and once slightly set, stir until the eggs are completely set.

(1) Lightly beat the eggs and salt. (2) Sauté garlic, chilies, and fermented black beans. (3) Add bitter melon, season with oyster sauce and soy sauce. (4) Pour the eggs over the bitter melons, and once slightly set, stir until the eggs are completely set.

How to cook bitter melon and egg stir-fry in black bean sauce

I. Prep work

  1. Follow my guide above to prepare the bitter melon.
  2. Rinse fermented black beans with cold water to remove the salt. Drain well and set aside.
  3. Lightly beat eggs with 1/2 teaspoon of salt. Set aside.

II. Stir-fry

  1. Heat a wok with medium-high heat. Once the wok is hot, add 2 tablespoons of oil and swirl to coat the wok.
  2. Add minced garlic, dried red chilies, and fermented black beans. Fry for 30 seconds or until fragrant.
  3. Add bitter melon and season with soy sauce and oyster sauce. Cook for 2 minutes.
    TIPS: If using jarred black bean sauce, add bitter melon and a tablespoon of black bean sauce.
  4. Pour eggs over the bitter melon. Once the eggs start to set, stir with a spatula until completely set.
  5. Turn off the heat and transfer the dish to a serving plate. Serve immediately with steamed white rice.
Transfer the bitter melon and egg stir-fry to a serving plate and serve it immediately.

Transfer the bitter melon and egg stir-fry to a serving plate and serve it immediately.

Other bitter melon recipes to try

If you love this dish, you may want to try these bitter melon recipes:

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