SWEET AND SOUR RIBS–TANG CU PAI GU | CHINA SICHUAN FOOD
Chinese Sweet and Sour Ribs have an excellent taste. This version is an simplied one that can be made at home easily.
Provided by Elaine
Categories Main Course
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 3
Number Of Ingredients 13
Steps:
- Cut ribs into 1 inch to 1.5 inch sections. Place in a pot with cold water. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain.
- Add cooking oil and smashed rock sugar in wok, heat over slow fire. Keep stirring until the sugar melts and turns into dark red.
- Add ribs to coat the sugar color, place light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough hot water to cover and add ginger, green onion and star anise.
- Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process. Pick the ginger, green onion and star anise out in the later stage.
- Turn up the fire and thicken the fire. Keep stirring and stop when the sauce is almost adhered to the ribs. Be carefully in the last minutes, do not get your ribs overcooked.
- Add extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
- Garnish chopped spring onions before serving.
Nutrition Facts : Calories 457 kcal, CarbohydrateContent 15 g, ProteinContent 18 g, FatContent 34 g, SaturatedFatContent 8 g, CholesterolContent 84 mg, SodiumContent 759 mg, SugarContent 12 g, ServingSize 1 serving
MOO GOO GAI PAN RECIPE | ALLRECIPES
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Asian Chinese
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 3 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
- Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 86.3 mg, FatContent 14.3 g, FiberContent 8.3 g, ProteinContent 41.7 g, SaturatedFatContent 2.7 g, SodiumContent 989.9 mg, SugarContent 8.9 g
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