How To make Peking Style Noodles with Bean Sauce & Mixed Garnish
8 oz Noodles
-- (3-4 cups after cooking) 6 oz Plain pressed tofu
1/2 c Green soybeans
-- (frozen or fresh) -OR- 2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in...
3 tb Water
1/2 ts Sesame oil
If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor). Crumble the pressed tofu coarsely to yield 1-1/2 cups. Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about 1/2 cup baby corn. It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield 1/2 cup. If you are using miso, dissolve it in 1/4 cup warm water. Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix. Add 1-1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add 1/2 teaspoon sesame oil. Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving. * Source: The Fragrant Vegetable, by Martin Sidham * Typed for you by Karen Mintzias
How To make Peking Style Noodles with Bean Sauce & Mixed Garnish's Videos
EASY DINNER in 25 Minutes! Asian Style EGG FRIED CABBAGE | Cabbage Egg FRY. Recipe by Always Yummy!
This dish is very easy and quick to prepare. It is delicious, hearty and great for breakfast, lunch or dinner. You will need fresh green cabbage, chicken eggs, scallion and soy sauce.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients
• green cabbage (preferably spring cabbage) – 20 oz | 600 g
• carrot – 2 oz | 70 g
• 3 eggs
• scallion – 1 oz | 20 g
• garlic – 1 clove
• vegetable oil – 2,5 tbsp
• soy sauce – 2 tbsp
• Teriyaki sauce – 2 tbsp
• sesame seed – 1 tsp
• ground black pepper – to taste
• salt – to taste
✔︎ You will need
* pan
* carving board
???? Preparation
1. Beat the eggs with salt and pepper with a fork.
2. Slice the cabbage and carrots into thin shreds, chop up the scallions and garlic.
3. Heat 1 tablespoon of oil in a pan over medium heat, pour in the beaten eggs and fry them for a minute or two, stirring. Then place them into a bowl.
4. Add 1,5 tablespoon of oil into the pan, add scallions and garlic, stir.
5. Add carrots, fry over medium heat for a minute, stirring as you go.
6. Add cabbage and cook over high heat for 3-4 minutes, stirring continuously.
7. Add the fried eggs, soy sauce, Teriyaki sauce, sesame seeds, mix and cook for another minute.
8. Serve fried cabbage hot, sprinkled with fried sesame seeds and scallions, with rice, if desired.
❗️Advices
1. If desired, add ½ teaspoon of chopped ginger and fry it with the garlic.
2. If you don’t have any Teriyaki sauce, you can add 1 more teaspoon of soy sauce and a teaspoon of sugar.
3. You can alter the amount of soy sauce and Teriyaki sauce to your taste. In this recipe we use traditional soy sauce.
4. If you’d like your cabbage to be spicier, more pungent, add some red chili flakes or chopped fresh chili peppers and/or some Sriracha hot chili sauce.
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EASY STIR-FRIED BEEF FILLET BEEF TENDERLOIN RECIPE #recipe #cooking #chinesefood #beef #tenderloin
Ken Hom - Foolproof Chinese Cookery - 2000 - Chicken with Black Bean Sauce & Peking Duck
Ken Hom - Foolproof Chinese Cookery - 2000 - Chicken with Black Bean Sauce & Peking Duck
My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
#shorts #stirfry #beefstirfry
ZHA JIANG MIAN recipe – YANYUM 30 (중식 짜장면 炸酱面 じゃじゃ麺)
Zhajiangmian is a dish with many variations within China as well as Korean and Japanese interpretations. The essence of this dish consists of a fried bean paste sauce mixed with noodles. Hopefully, this basic version will introduce you to the wonderful world of zhajiangmian (jjajangmyeon, jajamen) and encourage you to make your own!
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✨ WHAT I USE ✨
Jjajang/chunjang:
Korean soy sauce:
Chinese chicken powder:
Chinese black vinegar:
Chinese dry noodles:
My recommended products:
Kitchen tools:
Home gadgets:
YouTube equipment:
Sony a6400
Sony FE 93mm f/2.8
Sony FE 55mm f/1.8
Sony 35mm f/1.8
Tascam DR-05
✨ INGREDIENTS ✨
(2 servings)
Noodles:
225g flour
110ml water
Sauce:
2 white half of green onions
300g ground pork
3 tbsp jjajang/chunjang bean paste
3/4 cup chicken stock or water
corn starch slurry (1:1 corn starch:water ratio)
Garnish:
1-2 small cucumber
재료 (2인분):
국수:
밀가루 225g
물 110ml
짜장 소스:
파 흰부분 2개
다진 돼지고기 300g
짜장/춘장 3큰술
닭육수 혹은 물 3/4컵
전분물 (1:1비율)
장식:
오이 1-2개
材料(2人份):
面条:
面粉 225g
水 110ml
炸酱:
葱白部分 2个
猪肉馅 300g
炸酱 3大勺
鸡汤或者水 3/4杯
淀粉水 (1:1比率)
装饰:
黄瓜
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HOW TO MAKE CHINESE SECRET DIPPING SAUCE? #recipe #sauce #chinesefood #cooking #spicyfood #shorts