CHINESE CHILI RECIPE | ALLRECIPES
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
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 RECIPE - NYT COOKING
This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
Provided by Florence Fabricant
Total Time 2 hours
Yield 6 servings
Number Of Ingredients 16
Steps:
- Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin.
- Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.
- Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.
Nutrition Facts : @context http//schema.org, Calories 528, UnsaturatedFatContent 16 grams, CarbohydrateContent 20 grams, FatContent 34 grams, FiberContent 4 grams, ProteinContent 30 grams, SaturatedFatContent 14 grams, SodiumContent 856 milligrams, SugarContent 9 grams
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STIR-FRIED CHICKEN AND CHINESE CABBAGE IN CHILLI BEAN SAUCE
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Total Time 30 minutes
Category Main-course
1. Whisk together the sauce ingredients, allowing the sugar to dissolve.
2. Heat a wok over high heat until very hot, then add 1 tbsp oil. Add chicken pieces and stir-fry for 2 minutes. Remove and set to one side.
3. Add remaining oil to wok. Cook garlic and ginger for a few seconds to flavour the oil, then put chicken back in. Stir through, then pour in the sauce mixture. Continue to stir-fry for another minute. Turn off heat, check the seasoning and add soy sauce if needed.
4. Fold bean sprouts, spring onions and cabbage through the mixture in the wok. Spoon into four bowls, garnish with coriander and serve with steamed rice.
Tip: You can add any vegetable you like - try snow peas, sugar snaps or even sliced bamboo (if you use tinned bamboo, wash it well first). You can also make this dish milder by removing the chilli paste and adding either sweet bean paste or more oyster sauce.
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