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Flowering Chives Stir-fry

26 June, 2010 (14:10) | Chinese Food Culture | By: admin

This recipe calls for flowering chives, also called flowering Chinese chives or flowering leeks. This popular Chinese delicacy is inexpensive, and sometimes available in the produce section of local supermarkets as well as Asian groceries.
The trick to this easy side dish is not to overcook the chives. It goes well with everything from noodles to fish or prawns. Serves 2 toń.

Don’t know what this herb plant looks like? Here is a photo of flowering chives.

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Ingredients:

  • 2 bunches flowering chives
  • 2 tablespoons light soy sauce
  • 2 tablespoons chicken broth or water
  • 1/2 teaspoon sugar
  • 2 tablespoons peanut or vegetable oil for stir-frying
  • 1 teaspoon cornstarch mixed with 4 teaspoons water

Preparation:

Wash the flowering chives and drain. Cut on the diagonal into 2-inch pieces (use the buds).
Combine the soy sauce, chicken broth and sugar. Set aside.
Heat wok on medium-high heat. Add the oil, drizzling down the sides.
When the oil is hot, add the flowering chives. for about 1 minute, until they turn a brighter green.
Push the chives up to the sides of the wok. Add the sauce in the middle. Add the cornstarch/water mixture to the sauce, stirring quickly to thicken.
Mix the sauce with the flowering chives, cook until the sauce is boiling, but don’t overcook. Serve immediately.

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http://chinesefood.about.com/od/vegetablesrecipes/r/garlicchives.htm

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Ultimate Chicken Stir-fry

25 June, 2010 (20:25) | Chinese Food Culture | By: admin

Chicken, cashews and water chestnuts are cooked in a flavorful sauce in this chicken stir-fry recipe submitted by Alex Smith. He notes that it also works well with beef.

Ingredients:

  • 3/4 cup unsalted cashews
  • Oil for stir-frying, as needed
  • 1.5 pounds chicken breast, cut into 1 – 2 inch pieces
  • 1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
  • 1 cup carrots (sliced into 2 – 3 inch strips)
  • 1 can whole water chestnuts
  • Stir-fry Sauce (To make the stir-fry sauce, combine the following six ingredients in a bowl and set aside):
  • 1 teaspoon chili oil (you can substitute sesame oil)
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 3 spring onions, washed, white parts sliced very thin (reserve green sections)
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • Other:
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 4 cups cooked white rice (cook per package directions)

Preparation:

How to prepare Chicken Stir-fry
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.

Heat 2 tablespoons peanut oil in the wok. Add the chicken; stir-fry until lightly browned, with no pink (about 5 – 6 minutes). Remove the chicken and put on plate.

Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.

Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice. 

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http://chinesefood.about.com/od/poultryrecpz/r/chixstirfry.htm

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Baby Bok Choy Stir-fry

23 June, 2010 (16:27) | Chinese Food Culture | By: admin

Baby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth can be used in place of water.

Cook Time:

Total Time: 5 minutes

Ingredients:

  • 4 bunches baby bok choy (basically, 1 bunch per person)
  • 2 slices ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup water
  • A few drops sesame oil
  • 1 1/2 tablespoons vegetable oil for stir-frying

Preparation:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.

The Baby Bok Choy Stir-fry recipe has an average rating of 4.8, based on 5 reviews.

http://chinesefood.about.com/od/vegetablesrecipes/r/babybokchoy.htm

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