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How To make Chinese Chili with Peppers
3/4 lb Ground lamb
1 tb Dark soy sauce
1 tb Dry sherry
1 tb Hoisin sauce
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
1 sm Yellow on1on
2 tb Cornstarch
2 tb Peanut oil
1 tb Finely minced fresh ginger
4 Cloves garlic, finely minced
SAUCE:
1/2 c Chicken stock
2 tb Dry sherry
2 tb Hoisin sauce
2 tb Oyster sauce
1 tb Bean sauce
1 tb Oriental sesame oil
1 tb Distilled white vinegar
1 1/2 ts Chinese chili sauce
Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner. ADVANCE PREPARATION: In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook. Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. LAST-MINUTE COOKING: Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes. Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread. Serves: 2 as an entree; 6 to 8 as part of an Oriental meal. MENU IDEAS: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee. Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey. To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation time but results in an equally good dish. From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3.
Posted by Stephen Ceideberg; May 17 1993.
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NEXT LEVEL Chili Oil Recipe | Chinese Smokey Flavoured Oil (辣椒油)
IMPORTANT NOTE - Please be super sure that the glass jar you are using is heat proof before pouring in the hot oil OR use a heat proof container first to make the oil then when it has cooled down completely, transfer into a glass jar of your choice
LEARN HOW TO MAKE CHINESE SPICY CHILI OIL EASILY AT HOME
LAY HO MA!! So the previous episode that was filmed for making chili oil is really just a starting point recipe. Really, you can flavour this chili oil to whatever your heart desires. This method takes a bit more time than the original, and requires a few more spices, but you will love it and will need to always have this on hand! Join me in this episode and learn how to make a next level Chinese chili oil recipe right at home! Let's begin
Ingredients:
2 star anise
1/4 tsp cloves
1 tsp sichuan peppercorns
1 stick cinnamon
4 cardamon pods
2 bay leaves
1 tsp black peppercorns
1/2 cup Korean pepper powder (gochugaru)
1 tbsp white sesame seeds
2 tsp Himalayan pink salt
4 pieces garlic
small piece ginger
3 sticks green onion
2 cups avocado oil
splash of black rice vinegar (or regular rice vinegar)
Directions:
1. Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside
2. Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices
3. Roughly chop the garlic, ginger, and green onions
4. Pour the avocado oil into a small saucepan and add in the garlic, ginger, and green onions
5. Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min
6. Carefully strain out the oil with a sieve
7. Add a splash of the vinegar into the jar followed by the hot oil
8. Give it a stir and let it infuse for half a day. Keep in the fridge for a few months or in the pantry if you use it often like me!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Homemade Chili Oil Recipe w/ Crunchy Garlic & Shallots!
I promise you’ll never buy chili oil again.
— This is also a great way to use leftover frying oil! I like to use my leftover oil from chicken because it gives the chili oil extra flavor
— I purposefully made this recipe to be mildly salty. This ensures it doesn’t change the taste of the foods you’re adding it too. Remember - you can always add more, but it’s hard to take out!
- 1.5 cups (350ml) neutral frying oil
- .5 cup (118ml) chili pepper flakes
- .5 cup (118ml) gochugaru Korean red pepper flakes
- 1 tsp salt
- 1 tbsp soy sauce
- 100g diced shallots (2-3 whole pieces)
- 20g roughly chopped garlic (3 large cloves)
1. Heat the frying oil and add diced shallots. Cook for about 6 minutes and stir every minute until golden brown.
2. Add the roughly chopped garlic to the oil and cook for about 2 minutes.
3. Sprinkle in the salt and drizzle in the soy sauce at the edge of the pan.
4. Add the dried chili pepper and Korean chili flakes and cook for 2 minutes while continuously stirring. Turn off the stove and remove the pan from heat.
5. Transfer the oil to a glass jar and let cool. The oil will keep fresh in the refrigerator for up to 6 months.
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#shorts #chilioil #asianfood
How to Make Chili Oil (辣椒油) - an easy chili oil that I use on everything ????????
This is my go-to chili oil recipe! I use this on noodles, stir fries, dumplings, salads, and porridge. Here's the original recipe:
How to cook Pan-Seared Green Chili Peppers | A Vegan Chinese Dish From Sichuan Province | 虎皮青椒
Hello, Today I would like to share with you a vegan Chinese cuisine which is called pan-seared green chili pepper (tiger skin green chili pepper), a famous Chinese cuisine from Sichuan province.
Please like and subscribe to my channel for more videos!
Ingredients:
8 st Aci Sivri green peppers,
2 to 4 garlic cloves
1 teaspoon Kikkoman soy sauce
1 teaspoon sugar
1 teaspoon Chinese rice vinegar or any vinegar that is pretty sour and not use for salad dressing.
Additional: vegetable broth or oyster sauce.
Cut the pepper into 3 even parts, if you don't like them too spicy, go ahead and take out the seeds inside. Fry them in cooking oil on low to medium heat until the skin turns golden brown and wrinkled up.
Put the fried peppers on a plate.
Use a small amount of cooking oil to fry minced garlic, pour in soya sauce, then rice vinegar. Spread the sugar evenly. The sauce is now ready!
Put the fried green chili peppers back in the pan and mix well with the sweet-sour garlic sauce. I did not add more salt because the Kikkoman soy sauce is pretty salty.
Here in Europe, I find the sort from turkey called Aci Sivri pepper most suitable for this dish.
the taste of this dish is sweet-sour and spicy, goes very well with spaghetti, noddles or rice.
HOW TO MAKE CHINESE CHILI OIL LIKE A PRO? #recipe #chilioil #spicyfood #chinesefood #cooking
CHILI GARLIC SAUCE | EASY HOMEMADE CHILI GARLIC SAUCE
EASY HOMEMADE CHILI GARLIC SAUCE is just made of 3 simple ingredients, very easy to prepare and it won't take too much of your time. Perfect to mix it with soup, toyomansi or any kind of dipping sauce to level up the taste. The shelf life of the chili garlic sauce will last longer if it's properly cooked.
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