CHINESE CHILI SAUCE BRANDS RECIPES

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CHINESE CHILI RECIPE | ALLRECIPES



Chinese Chili Recipe | Allrecipes image

Hold out mushrooms and bean sprouts until the last, and heat through for tender meat, firmer veggies, and better flavor.

Provided by sleepEp

Categories     Soups, Stews and Chili Recipes    Chili Recipes    Pork Chili Recipes

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 15

1 teaspoon vegetable oil
2 pounds pork shoulder, cubed
1 pound boneless beef round steak, cubed
2 large green bell peppers, chopped
2 large onions, chopped
2 small stalks celery, diced
4 cups beef broth
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 teaspoon ground black pepper
2 tablespoons chili powder, or to taste
½ cup soy sauce
3 tablespoons cornstarch
8 sliced fresh mushrooms
1 cup fresh bean sprouts

Steps:

  • Heat vegetable oil over medium heat in a large soup pot, and brown the pork and beef, stirring often, about 10 minutes. Mix in the green bell peppers, onions, and celery. Cook until the vegetables have given up their juice; cover and simmer until the vegetables are tender, about 20 minutes. Stir in beef broth, bamboo shoots, water chestnuts, black pepper, and chili powder.
  • Mix the soy sauce and cornstarch in a bowl until smooth, and pour it into the soup. Stir until the soup thickens, about 1 minute; cover the chili, and reduce heat to a simmer. Simmer until the meat is very tender and the flavors have blended, about 2 hours; about 5 minutes before serving, stir in the mushrooms and bean sprouts.

Nutrition Facts : Calories 303.9 calories, CarbohydrateContent 16.2 g, CholesterolContent 73 mg, FatContent 14.9 g, FiberContent 3.7 g, ProteinContent 26.8 g, SaturatedFatContent 5.3 g, SodiumContent 1382.3 mg, SugarContent 4.9 g

CHINESE CHILI OIL - CHINA SICHUAN FOOD | CHINESE RECIPES ...



Chinese Chili Oil - China Sichuan Food | Chinese Recipes ... image

A perfect Chinese chili oil combines strong aroma and bright red color

Provided by Elaine

Categories     Sauce and paste

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 20

Number Of Ingredients 15

7 tablespoons red pepper flakes ( ,Sichuan style pepper flakes is fried before curshing)
1 tablespoon toasted white sesame seeds
1/4 teaspoon Sichuan peppercorn
1 cup vegetable oil or 1/2 cup more for adjusting
1 thumb ginger (,must)
2 bay leaves (,must)
3 star anise (,must)
1 bark Chinese cinnamon
3 scallion whites (,must)
1/4 teaspoon Sichuan peppercorn (,must)
4 cloves
1/4 teaspoon whole cumin seeds
1/8 teaspoon fennel seeds
1 Amomum tsao-ko (,Cao Guo)
3 amomum kravanh (,White Dou Kou)

Steps:

  • Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
  • Place around 5 tablespoons of red pepper powder in a bowl.
  • Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
  • Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.

Nutrition Facts : Calories 22 kcal, CarbohydrateContent 2 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 47 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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