No cooking oil, stir fry with water! Bacon cabbage stir-fry! 培根手撕莲白
This simple Chinese cabbage stir fry is a tradition in my family, My grandma used to make it all the time, but she used pork belly. Here I use regular bacon instead because for most of you, pork belly is hard to find. Also you can use Beef or Chicken fat for this dish.
If you are vegan, skip the bacon, just use cooking oil to stir fry the cabbage.
The Sauce:
2 tbsp soy sauce
1 tbsp Chinese vinegar
1 tsp Sugar
Pinch of Salt
1 tsp Corn starch
1 tbsp water
You also need :
The cabbage I use is a flat pumpkin-shaped cabbage (sometimes known as Taiwanese cabbage), white cabbage.
5-6 pieces of Bacon
1/2 tsp Sichuan pepper corn
6-7 Dried chili peppers
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How to Make Jeyuk Bokkeum (Spicy Pork Bulgogi)
Full Recipe:
Today, we are going to make jeyuk bokkeum, one of the most delicious and addicting Korean BBQ that you can find!
Jeyuk bokkeum, or spicy Korean bulgogi, is the spicier alternative to regular beef bulgogi. Whereas bulgogi uses soy sauce as its main base, jeyuk bokkeum uses spicy gochujang, or Korean red pepper paste.
In a tupperware, add minced apple, minced garlic, 1 tbsp of apple cider vinegar, 1 tbsp of cooking wine, 1 tbsp of corn syrup, 1/2 tbsp of oyster sauce, 1/4 cup of red pepper powder, 1 tbsp of soy sauce, 2 tbsps of water, 2 tbsps of red pepper paste, 2 tbsps of minced garlic and stir. Add in the pork meat and mix together.
Add carrots, onions, and green onions on top and marinade for one hour in the fridge.
In a pan, turn the flame to a medium high heat. Add in the marinated pork and cook. Flip over the pork and cook on the other side. Add the carrots, onions, green onions, and 1 tbsp of sesame oil and cook.
Transfer the jeyuk bokkeum to a plate and sprinkle sesame seeds. And voila. Happy eating everyone!
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