WHAT IS HUNAN SAUCE IN CHINESE FOOD RECIPES
STIR-FRIED BEEF IN SPICY HUNAN SAUCE RECIPE - FOOD.COM
The sauce can't be beat for flavor, and like any stir-fry, the recipe works best if you have all of the ingredients/mixtures ready before you begin to cook. I like to serve this beef dish with rice and fresh,lightly steamed or stir-fried green beans or broccoli.
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
- Mix Hunan Sauce ingredients together in a bowl and set aside.
- After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
- Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
- Stir fry the beef until it is cooked but still a bit rare.
- Remove beef onto a plate.
- Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
- Stir in the beef, heat through and serve.
Nutrition Facts : Calories 397.1, FatContent 24.1, SaturatedFatContent 6.6, CholesterolContent 91.8, SodiumContent 314.6, CarbohydrateContent 8.8, FiberContent 0.4, SugarContent 6.7, ProteinContent 32.1
HUNAN-STYLE CHICKEN RECIPE | ALLRECIPES
I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!
Provided by Dan
Categories World Cuisine Asian Chinese
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
- Heat the oil in a large skillet over medium-high heat.
- Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Nutrition Facts : Calories 391.2 calories, CarbohydrateContent 10.3 g, CholesterolContent 116.8 mg, FatContent 23.4 g, FiberContent 0.8 g, ProteinContent 33.4 g, SaturatedFatContent 5 g, SodiumContent 908.2 mg, SugarContent 4.9 g
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- Pour peanut oil into a wok, and heat to 375°F. Oil blanch the shrimp for 45-60 secs., until shrimp begin to turn pink, and curl. Remove, and set aside. Remove oil from wok, then replace 2 tbsp. oil. Heat oil until white smoke appears. Add onions, ginger, and garlic, and stir fry until onions soften, about 2 mins. Add shrimp, and toss together thoroughly. Stir sauce, and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well. Remove from wok, and serve immediately. Sauce: 1 1/2 tbsp. oyster sauce 3 tsp. sugar 4 tbsp. ketchup 1/2 tsp. salt pinch of white pepper 2 tsp. Hunan pepper; the soaked pepper flakes at the bottom of the hot oil OR substitute 2 tsp. chili paste, sambal ooleck, or 1 heaping tsp. crushed red pepper flakes plus 1 tsp. red chili oil 1 tsp. sesame oil Directions: Combine in a bowl, and mix well. When ready to serve pour over shrimp, and mix well. Serve.
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