Fried rice

Fried rice anyone? This dish is pretty universal. Many of us have had one version of this or another. My most interesting fried rice dish I have ever tasted was from my friend’s recipe and guess what was used? Ketchup?! That’s right ketchup?! Apparently using ketchup in fried rice is a pretty common occurrence that I never knew about! I personally was not a fan because I like my fried rice plain and simple. If you feeling experimental please feel free to try ketchup in your fried rice and let me know how it goes, otherwise listed below is my most basic fried rice recipe. Many people choose to add cooked chicken, ham, shrimp, carrots, green peas or corn to this dish. I say go ahead! Make it your dish! Cooking time is about 10 minutes and serves about 4-6 people. For this recipe you will need:

• 2 cups cooked white rice, preferably day old
• 2 eggs
• 1 ½ tablespoon soil sauce
• 2 tablespoon canola oil
• ½ tablespoon sesame oil
• 2 finely chopped green onions

Optional:

• Chicken
• Ham
• Shrimp
• Carrots
• Green peas
• Corn

Place wok or frying pan on stove and set to medium-high. After 5 minutes pour in canola oil. Crack in eggs and scramble. Once eggs are cooked stir in white rice. Make sure to continuously toss the rice for 5 minutes on medium heat. Add soy sauce and sesame oil. Remove from heat once the rice is evenly coated with soy sauce and sesame oil. Garnish with green onion and serve. Optional: Cooked chicken, ham, carrots, green peas or corn can be added to dish once eggs have been cooked.

Stir-fried baby bok choy with garlic

Bok choy is a green leafy vegetable that has been a staple in my diet since I was a child. I eat this vegetable about 3 times a week. I just can’t get sick of it! In general I prefer baby bok choy because it is more tender than the larger bok choy. Well how do you tell the difference you might ask? Usually, baby bok choy is about 4 to 6 inches. And the larger bok choy is larger of course! Bok choy is a great complementary to any dish and is quick to make. Cooking time is about 10 minutes and serves about 2-4 people. For this recipe you will need:

• 12 baby bok choy
• 6 cloves of garlic
• 1 ½ tablespoon canola oil
• ¼  tablespoon salt
• ½ tablespoon sesame oil

Start by trimming about ½ inch off the stems of the bok choy. Separate out the leaves individually, keeping the center intact. Clean under running water. Drain and set aside. Next, finely mince the garlic. Place wok or frying pan on stove and set to medium-high. After 5 minutes pour in canola oil. Add the garlic. Let the garlic sizzle in the oil until it becomes lightly golden brown. Add in the bok choy. Continuously toss the bok choy to ensure the garlic is evenly coated on each leaf. Reduce heat to medium and let cook for 8 minutes while continuously tossing the bok choy. Once leaves have become wilted reduce heat to low. Add salt and sesame oil. Remove from heat, toss and serve. Quick tips from my mother to ensure bok choy sucess: 1) Do not cover the bok choy when you are cooking because this will over cook the bok choy 2) Do not add salt to the bok choy until the very end because all the juices from the bok choy will come out.

Chinese tea eggs

 

Tea eggs anyone? Whenever I am craving a satisfying snack what comes to my mind? Tea eggs! I have tried a couple recipes and found the one I have posted below my favorite. I love using jasmine tea instead of black tea in my stock because the eggs come out more aromatic and delicious. Cooking time is about 2 hours and 15 minutes and serves about 2-4 people. I know the 2 hours and 15 minutes might seem long, but really during that time you are just letting the eggs simmer in the fragrant stock so you can easily be watching the FOOD Network or browsing the Internet for other Chinese recipes. Pretty easy right?! For this recipe I have everything listed for you below:

• 6 eggs
• 4 cups of water
• 8 tablespoon soy sauce
• 1 tablespoon five-spice powder
• 2 jasmine tea bags

Hard boil eggs in water and allow to cool. Prepare stock in separate pot by first heating up water and bringing it to boil. Add soy sauce, five spice powder and jasmine tea bags. Reduce heat to medium-low and let boil for 15 minutes. Once eggs are cool, peel the complete shell off of the egg and place in stock. Continue to simmer eggs and stock on low for 2 hours. Remove pot from heat and allow to cool. Set aside pot overnight in the refrigerator for the flavor to infuse into the eggs. The eggs should turn light brown in the stock. Remove eggs from stock and serve.

Chinese corn soup

It’s funny that near the end of every month when my stock pile of canned goods begins to twindle. I discover my beloved can of cream style corn lurking in the back of my cupboard. What do I do with this you might ask? Make Chinese corn soup of course! This is dish requires very little effort, but  tastes amazing every time. Cooking time is about 15 minutes and serves about 2-4 people. What you need is listed below:

• 1 (15 ounce) can cream style corn
• 1 (15 ounce) can of corn kernels
• 1 (15 ounce) can low-sodium chicken broth
• 1 egg
• ¼ tablespoon white pepper
• ¼ tablespoon sesame oil
• 2 finely chopped green onions
• ¼ tablespoon of salt
• 1 tablespoon corn starch
• 2 tablespoon water

In a saucepan, combine the cream style corn, corn kernels and chicken broth. In a separate bowl mix together the corn starch and water. Bring soup to boil over medium-high heat and pour in corn starch and water mixture. Make sure to continuously stir the soup until it thickens. In a separate bowl beat one egg and gradually add the beaten egg in to the saucepan while stirring the soup, the eggs should form thin white strips. Bring to boil, remove from heat and serve. Soup can be garnished with sesame oil and chopped green onions.

To cook or not to cook?

Hi, welcome! I decided to create this blog with the desire to share and learn authentic Chinese recipes. I am what you call an ABC (American Born Chinese) who is passionate about food. I am so passionate in fact that I can’t believe I am writing about it! I hope you join me in my adventure as I recreate the many delicious Chinese comfort foods that I have encountered! So let’s get cookin’!