chinese food

This tasty dish evolved after receiving numerous requests in my California restaurant. Tip: Be certain that the tomatoes are very firm otherwise the dish becomes too juicy.

1 pound beef loin top sirloin steak
1 pound fresh ripe but firm Roman tomatoes (about 5 or 6)
4 oz yellow onion (about half medium size)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
¼ teaspoon salt

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root

Preparation:
Trim any extra fat from the steaks. Cut the steak into 1 ½ inch wide pieces. Slice beef pieces against the grain into ¼ inch thick pieces. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter in half, crosswise (each tomato cuts into 8 chunks). Cut onion into 1 inch chunks. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Add tomatoes, stir and mix well for a few seconds. Add 1 teaspoon sesame oil and ¼ teaspoon salt. Cook and stir for another two minutes until the tomatoes are slightly cooked and beef is tender. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

Tags: Beef, Stir-Fry, Tomatoes

This dish sounds a lot spicier than it really is! Just remember to remove the seeds and white color membranes from the jalapeno peppers. You’ll then enjoy the robust jalapeno flavor and not the heat.

1 pound boneless lean pork (prefer pork loin)
6 fresh green jalapeno peppers (6 oz.)
1 small yellow onion (6 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or fry pan)
2 teaspoons pure sesame oil
½ teaspoon salt

Marinade:
3 tablespoons soy sauce (Kikkoman band)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside. Wash the peppers and remove the stems. Cut each pepper lengthwise in half and then into quarters. Use one hand to hold the tip of the pepper then use a small knife to carefully cut out the white color membranes with seeds. Slice the peppers diagonally into ¼ inch thin strips. Cut the onion in half lengthwise and then into quarters. Then cut the onion crosswise into ¼ inch thin strips.

To Cook:
Heat oil in a non-stick wok or large fry pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add pepper strips, onion strips, sesame oil and salt. Stir-fry for 3 more minutes until the pork is fully cooked and the peppers and onions tender. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 7 minutes

Tags: Jalapenos, Pork, Stir-Fry

There are many fish dishes in Chinese cooking, in fact Chinese people love to eat fish, not only because fish gives great nutrition to our body but also because it is delicious. Many Chinese fish recipes can be easily found, such as steamed fish, deep fried fish, curry fish and so forth, but not braised fish with salted vegetable. I am not sure is it because this dish is not popular enough, or not many people know how to make this dish, or not many people love this dish. No matter what it is, the point of the matter is = I love it and hope you gonna like it too! : )

Because salted vegetable (Ham Choi/Xian Cai) and tomato are added in to braised fish with salted vege, it tastes a bit sourly, salty and sweet, makes this a tangy mouth-watering dish that one will remember it forever once he tried. Don’t take my words for good, try it yourself and you will know what I  mean here.

Let’s see what do we need in making this Chinese Fish dish:

300g Soba fish, clean and cut into pieces

2 large tomato, cut into cube

1/2 pack salted vegetable, chopped and soak for 5 minutes

3 slices ginger

3 glove garlic, smashed

1 stalk spring onion, chopped

1 onion, chopped

2 chilies, chopped

1/4 carrot, sliced

1 tbsp sugar

enough salt to taste

cooking oil

Steps To Make Braised Fish With Salted Vege

1) rub some salt to soba fish, set aside

2) heat up a wok, add cooking oil, till the oil is hot, add in fish and fry till golden both side under low heat.

3) remove fish, add more cooking oil, put in garlic and ginger, stir fry till fragrant.

4) Add in tomato, salted vege stir fry, add back the fried fish, add 20 ml water, sugar, chopped chilies, carrot & onion, braise for 10 minutes under low heat.

5) add enough salt to taste, add chopped spring onion, serve hot with steamed rice.

Next Post: Quick Chinese Recipes – Fried Wonton