Post your Favorite Asian Recipies

[Irishlion]

Mine is Philipino pancit and lumpia


Pancit





Ingredients

· 1 tbsp. cooking oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, sliced
· 1 large carrot, julienne
· 1 red bell pepper, julienne
· patis (fish sauce), salt, pepper and soysauce to taste
· 2 cups chicken broth or water
· 1 cup cabbage leaves, cut into thin strips
· 1/2 lb. pancit bihon (rice sticks noodles)
· wedges of lemon or calamansi, for garnish




Cooking Procedures:

1. Rinse pancit bihon with tap water. Drain. Set aside.

2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Season with patis, salt,
pepper and soy sauce to taste.

5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.

6. Add chicken broth or water. Correct the seasoning.

7. Heat until boiling and add the drained pancit bihon.

8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)

9. Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.

10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.

11. Serve with lemon wedges or calamansi. Enjoy!

[Irishlion]

Ingredients


1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

DIRECTIONS



Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.


Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.


Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

[MycoChondria]

Originally Posted by Irishlion

Ingredients


1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

DIRECTIONS



Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.


Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.


Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Bro, you just made me realize that I can make the wrappers out of tapioca flour (can't do the wheat flour). Hot damn! Gonna have me some good eats tomorrow

[Irishlion]

Beef, chicken, pork Yakisoba

Ingredients

• 1 lb lean pork loin or beer or chicken, sliced thinly (against the grain)
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 1 1/2 tablespoons sugar
• 12 ounces Chinese wheat noodles (udon noodles may be substituted)
• 3 tablespoons vegetable oil
• 1 onion, sliced thin
• 1 lb napa cabbage or savoy cabbage, sliced very thin
• 3 carrots, grated
• 1 tablespoon chopped ginger
• 2 scallions, thinly sliced (optional)

Directions



1.) In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.


2.) Cook noodles in boiling water about 8 minutes, or until tender.


3.) Drain noodles and rinse under cold water.


4.) In a large deep skillet or wok, cook onion in oil for about 3 minutes.


5.) Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.


6.) Add the pork and cook for 2 minutes more.


7.) Cover the mixture with noodles and pour the sauce over all.


8.) Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.


9.) Place on a serving platter and garnish with chopped scallions, if desired.

[Irishlion]

Chirashi








Ingredients:


4 cups cooked rice for sushi

3 to 5 fresh shiitake mushrooms (or dried shiitake
mushrooms, soaked in hot water until
soft and drained)
1/2 medium carrot
6 green beans
1 green onion
1 sheet nori (seaweed)

1-1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sake or dry sherry
1/2 cup dashi (Japanese stock), or chicken broth


2 eggs
1/4 teaspoon salt
2 teaspoons sugar


Optional:
6 medium-size cooked shrimp
1 tablespoon wasabi paste
(wasabi mixed with water),
plus more for table




Cooking Instructions

1. Slice the mushrooms, carrot, and green beans into matchstick julienne or thin shreds. (Be sure to remove and discard the tough shiitake stems.)



2. Slice the green onions (white and green parts) on the diagonal, about 1/4-inch wide; set aside.



3. Cut the nori into thin shreds, about 3/4-inch long. (Scissors work best for this.)



4. In a small saucepan, heat together the soy sauce, sugar, sake, and dashi until just simmering. Add the mushrooms, carrots, and green beans. Cook on high until the vegetables just begin to soften, about 1 to 2 minutes. Turn off the heat and set aside.



5. Beat the eggs with the salt and sugar. Lightly grease a nonstick pan and heat on medium. Pour in just enough egg mixture to coat the pan, swirling to cover the surface. Cook until set. Slide the cooked egg onto a cutting board. Roll into a cigar-shaped cylinder and cut across into thin shreds. Repeat with remaining egg mixture.



6. Mix the rice with half of the soy mixture and shredded vegetables, half the nori, and half the shredded egg. (A chopstick mixes the ingredients well without mashing them.) Lightly press the rice into bowls or spread on a serving platter. Top with the remaining ingredients, finishing with a sprinkling of nori and the sliced green onions.



7. If you're using shrimp, butterfly the shrimp by slicing down the backside of the shrimp, but don't cut all the way through. Coat the interior of shrimp pieces with a dab of wasabi and arrange them on top of the rice mixture, spreading the cut area open so the tail stands up. Serve at room temperature.


Variations are endless: try crab, tuna (fresh or canned), water chestnuts, spinach, peas, asparagus, snow peas, or even teriyaki chicken shreds.

[Irishlion]

Beef Mechado



Ingredients:

• 1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered (optional: fried)
• 1 medium sized carrot, sliced in 1/2" sections
• 2 red or green bell peppers, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• salt & pepper to taste

Cooking Instructions

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Serve hot with white rice



Cooking Tips


Pressure cook the beef with the beef stock for faster cooking time.

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

[Irishlion]

CHICKEN, BEEF, PORK OR SHRIMP LO MEIN


Ingredients


"Marinate the meat in: (1 hour at least)
2 tbsp. sherry/vermouth
1 clove garlic (pressed)
2 tbsp. sesame oil 3 tbsp. oyster sauce
1/4 tsp. grated ginger"


1 lb. chicken breasts, boneless pork, flank steak or shrimp, cut into bite size pieces
1/2 lb. fresh mushrooms
1/4 lb. snow peas
2-3 green onions (1 inch pieces)
1 red pepper, cut in strips
1 green pepper, cut in strips
1 can water chestnuts
1 can bamboo shoots
1/2 c. water mixed with 2 tbsp. cornstarch
1 tsp. chicken bouillon
8 oz. linguini or lo mein noodles



Prepration

In wok cook chicken (meat) until white. Remove. Put in bowl (cover to keep warm). Keep juices in wok.

Saute vegetables in wok. Add a little sesame oil, oyster sauce; mix well. Cook until vegetables are slightly crisp.

Add water, cornstarch, bouillon mixture. Stir. Add cooked chicken or meat.

Stir-fry about 5 more minutes. Cook linguini "al dente". Place in large bowl.

Top with chicken and vegetables. Toss lightly. Serve immediately.

[Irishlion]

Come on peeps, I know some of you have some really good oriental recipies out there, lets blow this up. I posted my favorite dish recipies, now its your turn.

[Doctor D]

Wok-fried Carrots with Mushrooms & Ginger
This is one of my most favorite recipes in the world, very tasty and easy to prepare. It can be found in the book "Wok Cooking Made Easy".

Ingredients
10-12 dried black Chinese mushrooms (shiitake)
2 carrots, grated or thinly shredded
2 tbsp. cooking oil
1 inch fresh ginger, thinly sliced
4-5 cloves garlic, minced
2 green onions (scallions), minced

Sauce
2 tbsp. rice wine
2 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. sugar
1/2 tsp. salt

1. Soak the dried shiitake mushrooms in hot water for 15 minutes, or until soft. Drain out the water and save it - we will use the brown mushroom water later. Remove the stems from the mushrooms and slice the caps very thinly.

2. Mix together all the sauce ingredients in a small bowl and set aside.

3. Heat the oil in a wok over medium heat, then add the mushrooms, ginger, and garlic together. Stir-fry for 2 minutes, then add the sauce and continue to stir-fry for 1 minute more.

4. Add the carrots and 1/3 cup of the mushroom water. Stir to blend, cover wok with lid, reduce the heat to low, and cook for 3-4 minutes. Remove from the heat, stir in the green onions, transfer to a platter, and serve.

(Transfer to an unheated platter is important so the carrots do not continue to cook in the hot wok)

Prep time: 20 minutes
Cooking time: 10 minutes

[ShroomGuerilla]

Sesame Chicken



Ingredients


3 whole boneless chicken breasts

MARINADE

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

SAUCE

1/2 cup water
1 cup chicken broth
1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
1/4 cup cornstarch
1 cup sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or more)
1 garlic clove (minced)

FRYING
peanut oil (3 1/2-4 cups)

SERVING
2 tablespoons toasted sesame seeds

Directions

1 -Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

2 - To prepare the sauce:.

3 - Mix together all of the sauce ingredients (the LAST 9 ingredients beginning with water). Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

4 - To deep-fry the chicken:.

5 - Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.

6 - Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.

[DJTetsu]

curry

Well not exactly a break-thru recipe. Just following the instructions of these curries that you can find in "Oriental" sections of your grocery stores.

Just diced onions and carrots in a pot with the curry. Prepare rice. Get meat (I had breaded chicken breasts handy, but frozen fried chicken works great!)

No, my rice isn't purple.

It really doesn't take long!

[DJTetsu]

Again, simple as s**t.

Your basic ramen noodles can become seriously gourmet. It is extremely flexible with what you have, just make sure you have

Veggies: Things that work (imagine Pho bowls) - green onions, cilantro, basil, bean sprouts, spinanch, onions, garlic (very tasty IMO)

Meat: Anything you can put in a sandwich - ham turkey or roast beaf slices, frozen fried chicken, any left over meat, basically anything works.

...and then you gotta add an egg in there (I like mine raw).

In my bowl I have diced green onions, cilantro, pieces of chicken breast, an egg, and 3 cloves of grinded garlic

[weeeeeee]

hahaha as soon as i read the title of this thread i thought to myself i will share the recipe for pancit as it is probably my favorite(with lots of lemon) then i clicked hahaha one step ahead of me irish sooooo now i bring you a korean recipe, bulgogi easy as hell as is true about most asian dishes




Ingredients

• 2 pounds lean beef tenderloin
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/2 cup water
• 3 tablespoons finely chopped green onion
• 3 teaspoons crushed garlic
• 2 teaspoons finely minced ginger
• 1/2 teaspoon black pepper
• 1 tablespoon sugar
• 2 tablespoons white sesame seeds, toasted and ground
• 1 tablespoon sesame oil

Directions

MARINADE: Cut meat across the grain into very thin slices and then narrow strips. Combine soy sauce, sesame oil, garlic, ginger, pepper or chili, sesame seeds and green onions. Marinate beef at least 3 hours, refrigerated. Remove beef from the marinade. Cook to desired doneness.





this is amazing when it eaten with kim chi all types of kim chi my favorites would be korean bean sprout kim chi and kim chi soup and of course you MUST eat it with rice

[weeeeeee]

mmmmm this thread is making me hungry as hell

[MycoChondria]

Originally Posted by weeeeeee

mmmmm this thread is making me hungry as hell

Good god man, you are not kidding!!!

That meat has got to be mondo savory after that bath of marinade. I'm guessing that pork would be good here, maybe chicken as well?

[Irishlion]

Nice recipes Yummmyyyyyyyyyyyyyy, damn yawl making me hungry as hell, keep it up woot woot.

[moldylogic]

I love summer rolls... this is a good version for Vietnamese-Style rolls . You can easily experiment with other ingredients... some of which i like the most are wood ear mushrooms, shiitake, shredded carrots, ginger, and roasted garlic. The instructions are a bit wordy, but its very east to make.

INGREDIENTS

* 12 medium shrimp in their shells

* 2 ounces dried rice sticks or rice vermicelli
* 8 (8-1/4-inch) round rice paper wrappers
* 1/2 cup mung bean sprouts, rinsed
* 24 small mint leaves (from 1 small bunch)
* 16 basil or Thai basil leaves
* 8 small sprigs cilantro
* 1 Thai hot pepper, serrano pepper, or other small hot chile pepper, seeds removed and sliced into very thin matchsticks
* 1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
* 2 large scallions, trimmed, halved, and sliced into 3-inch lengths * 4 Boston lettuce leaves, cut in half
* Peanut Sauce

INSTRUCTIONS
1. Bring a medium saucepan of water to a boil over high heat. Add shrimp and cook for about 1 1/2 minutes, or until they are bright orange and just cooked. Drain shrimp in a colander and run cold water over them until they are cool. Peel shrimp and halve them lengthwise down the center. Cover and refrigerate.

2. Cook the rice sticks according to package directions. Drain and set aside.

3. Clear a work surface, such as a large wooden cutting board, for rolling the summer rolls and prepare a pan that is roomy enough to hold the finished rolls in a single layer. Place all filling ingredients in separate containers, and arrange them in the following order around the board: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, hot pepper, cucumber, scallions, and lettuce.

4. Fill a wide, shallow dish, large enough to hold the rice paper wrappers, with hot water. Evenly submerge one rice paper in the water for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface.

5. Working quickly, lay three shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 1 sprig of cilantro, and 2 pieces of the hot pepper (if using). Place 3 to 4 cucumber sticks and 3 to 4 scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape, and place it on top of the noodle pile.

6. Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. (Don’t despair, this takes some practice!)

7. Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container. 8. Serve summer rolls with Peanut Sauce. (and plenty of edamame)

[moldylogic]

Bibimbop
Yield

4 servings

Ingredients

• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 4 ounces eye of round or top round steak, thinly sliced
• Cooking spray
• 1 cup (2-inch) julienne-cut carrot
• 1 cup (2-inch) julienne-cut English cucumber
• 1/2 teaspoon sesame seeds, toasted
• 1/2 teaspoon rice vinegar
• 1/8 teaspoon kosher salt
• 1/8 teaspoon dark sesame oil
• 1 garlic clove, minced
• 4 large eggs, divided
• 1/4 teaspoon kosher salt
• 3 cups hot cooked short-grain rice
• 1 cup thinly sliced shiitake mushroom caps
• 1 cup seasoned spinach (onions sesame seed, garlic, soysauce)
• 4 teaspoons sambal oelek or Thai chile paste

Preparation

Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

[doobydoobydoo]

Excellent thread Irishlion!



Anyone know how to make chicken with garlic sauce and or chicken/pork/beef with chinese vegetables? I'm curious about the sauces...

[Irishlion]

Ingredients

- 300 gms (boneless) Chicken
- 1/2 cup (chopped finely) Cabbage
- 1/2 cup (sliced finely) Carrot
- 1/2 cup (cut finely) Bell Pepper
- 1/2 cup (chopped) Spring Onion (Scallions)
- 1 tbsp (paste) Garlic
- 1/2 cup Tomato Sauce
- 1 tsp Soya Sauce
- 1/4 tsp White Pepper
- 3 tbsp Corn Flour
- 2 tbsp Cooking Oil
- 1/4 tsp Ajinomoto
- 1 tsp Lemon Juice
- to taste Salt


Preparation

1. Cut boneless chicken in small pieces. Marinate with one-teaspoon lemon juice and salt.

2. Mix corn flour in 1/2 cup water.

3. Heat oil. Add spring onion, chicken, carrot, cabbage and capsicum. Fry lightly and keep aside.

4. . Heat oil. Add garlic paste and fry for about a minute. Add tomato ketchup, Soya sauce, salt, pepper and ajinomoto. Add 1/2 cup water (or as required) and cook till boiled.

5. Add chicken and vegetables to the sauce. Adjust seasoning.

6. Add corn flour mixed in water. Cook for a minute. Serve hot with noodles or fried rice.

[doobydoobydoo]

thanks Irish.. I gotta try to find a few of those ingredients.. like garlic paste and that Ajinomoto... can I get those at like a Chinese grocery or something? And tomato ketchup? what's soya sauce? Soy sauce?

[doobydoobydoo]

How about good old Chicken With Broccoli?

[Irishlion]

Ingredients


1 lb Sirloin tips; cut into 1 inches pieces (may subsitute pork,chicken, or duck)

2 Garlic clove; pressed
1 tb Sherry, dry
1 tb Oyster sauce
1 tb Soy sauce
2 lg Broccoli stalk; stems
1 tb Cornstarch
1/2 c Beef broth
1/2 ts Sugar
8 Baby corn spear; drained
6 1/2 ts Oil
20 Snow pea pods, fresh
1/8 ts Pepper, black
1 Scallion with top; chopped



Preparation

Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour.
Heat a tablespoon of the remaining oil in a wok over high heat.


Stir-fry beef quickly, until the meat is medium rare. Remove and set aside.

Mix the remaining cornstarch with the oyster sauce. Reheat the wok with the remaining oil. Add the broccoli and carrots; stir-fry for 30 seconds.

Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp.

Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture.

Heat quickly, until the sauce is clear and thickened. Serve immediately

[Irishlion]

Ingredients



1/3 c. soy sauce
2 tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ginger
1 tsp. cornstarch
1 1/2 lb. chicken (cut in bite-size pieces)
1 tbsp. oil
1 bunch broccoli
1 lg. onion



Preparation




Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.

Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.


Makes 4 servings.

[masterplain88]

irishlion those are some good lookin recipe's. my menu for the week is full.

[doobydoobydoo]

Dooby's Chicken With Broccoli Stir Fry #1


You'll need:

some chicken cut into small pieces
broccoli cut into small pieces
the broccoli stems cut into lil lengths
about half an onion julianed cut into little lengths

1 cup beef broth
1 tablespoon sugar
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons corn starch



First, mix the beef broth and sugar, soy sauce, oyster sauce, things together. Than add in your cornstarch. The cornstarch likes to sink after a lil while, so you gotta mix it good and probably will need to mix it again b4 using it. This is the sauce.

Get a pan with some oil in it, and get it hot. First fry up your onion and broccoli stems. Fry for 2 min. Than add you chicken and cook it till it's nice and white. This should take about 3 min. Finally add in your broccoli and cook for another 2-3 minutes. After this pour in your sauce mix. Half at first, mix it around good, then the next half. Get the pan nice and hot again and boiling that sauce mix and it will thicken up nicely. Mix it well this whole time and you're set. Remove from heat and serve. Rice would be great... I had none this time though

Enjoy.

Very simple and easy.

[bugs]

Now, why haven't I checked this thread out before!? Thanks, Irishlion.
My son-in-law's Philipino, and some of that got his mouth watering. Gotta try 'em!

[moldylogic]

(not exactly what pictured above)

SERVES 4 -6

Ingredients for the broth

• 1 small unpeeled onion, quartered
• 2 unpeeled shallots, halved
• 8 garlic cloves, halved
• ginger, coarsely sliced
• 2 (3 inch) cinnamon sticks
• 2 star anise pods
• 4 cloves
• 8 cups clear vegetable stock
• 3 tablespoons soy sauce
• salt (to taste)

for the soup

• 1 lb rice noodles
• 8 ounces seitan (wheat gluten) or fried tofu, sliced
  you can use chicken or beef, but i like to use a meat broth for non veggie pho.
• 6 scallions, thinly sliced (both green and white parts)
• 1 1/2 cups bean sprouts (approx)
• basil, left whole or mint or cilantro leaf, left whole (a big handful, to taste)
• 1 lime, cut into wedges (for serving)
• hoisin sauce (to taste)
• sriracha chili paste (to taste)

Directions

1. To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.
2. While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.
3. When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish. ( i also garnish with various hot peppers)

P.S im not a vegetarian, but this is some good eats, and protein is easily substitutable, as are quite a few of the other ingredients.

[doobydoobydoo]

Now that dooby can make asian sauce, it's on!

[synth]

good god, this thread is packed with awesome.
thanks guys. i'm cooking this weekend!