Showing posts with label staple food in China. Show all posts
Showing posts with label staple food in China. Show all posts

Butter Minced Pork Egg Fried Rice

Chinese Butter Minced Pork Egg Fried Rice



This dish is a modern Chinese-style fried rice that combines buttery aroma, savory minced pork, and fluffy scrambled eggs. The butter adds richness and fragrance, while the pork and eggs bring depth and comfort—simple, indulgent, and incredibly satisfying.

Ingredients

Main Ingredients

  • 2 bowls cooked rice (preferably cold, day-old rice)

  • 100–150 g minced pork

  • 2 large eggs

  • 20–30 g butter (unsalted recommended)

  • 2 tbsp cooking oil

Seasonings

  • 1 tbsp light soy sauce

  • ½ tbsp oyster sauce (optional)

  • Salt to taste

  • White pepper to taste

Optional Add-ins

Preparation Steps

1. Prepare the Rice

  • Loosen cold rice with your hands so the grains are separated.

  • Cold rice fries better and gives a fluffier texture.

2. Scramble the Eggs

  1. Heat 1 tbsp oil in a wok over medium heat.

  2. Beat the eggs lightly and pour them in.

  3. Stir gently until just set but still soft.

  4. Remove and set aside.

3. Cook the Minced Pork

  1. Add another 1 tbsp oil to the wok.

  2. Add minced pork and stir-fry over medium heat until it changes color.

  3. Add a pinch of salt and white pepper.

  4. Optional: add minced garlic and sauté until fragrant.

4. Add Butter and Rice

  1. Push the pork to the side of the wok.

  2. Add butter and let it melt completely.

  3. Add the rice and stir-fry, pressing gently to break up clumps.

  4. Toss continuously so the rice absorbs the butter evenly.

5. Season the Fried Rice

  1. Add light soy sauce and oyster sauce (if using).

  2. Return scrambled eggs to the wok.

  3. Stir-fry on high heat for 2–3 minutes until rice is hot, fragrant, and slightly golden.

6. Final Touch

  • Add chopped scallions.

  • Taste and adjust seasoning.

  • Stir-fry briefly and turn off heat.

Serving Suggestions

Serve hot as:

Cooking Tips

  • Use unsalted butter to control salt levels.

  • High heat at the final stage brings out the wok aroma.

  • Do not overload the pan—work in batches if needed.


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Matsutake and Sausage Steamed Rice

Chinese Matsutake and Sausage Steamed Rice



Matsutake and sausage steamed rice is a fragrant, comforting one-pot dish that highlights the earthy aroma of matsutake mushrooms and the savory sweetness of Chinese sausage. The ingredients steam together with the rice, allowing all flavors to blend beautifully. It’s simple to prepare yet rich in taste.

Ingredients

Main Ingredients

Seasoning

Optional Toppings

Instructions

Step 1: Prepare the Rice

  1. Rinse the rice under cold water until the water runs clear.

  2. Place the rice in your rice cooker or steaming pot.

  3. Add water—slightly less than usual (about 1–2 tablespoons less) because the mushrooms and sausage release moisture during cooking.

  4. Set aside.

Step 2: Prep the Ingredients

  1. Slice the matsutake mushrooms thinly to release more aroma.

    • If using dried matsutake, soak in warm water for 20–30 minutes, then slice.

  2. Slice the Chinese sausage diagonally.

  3. Dice the carrot if adding it.

Step 3: Stir-Fry for More Aroma (Optional but Recommended)

  1. Heat a small pan with 1 tablespoon vegetable oil.

  2. Briefly sauté the sausage until fragrant.

  3. Add matsutake slices and carrot, stir-frying for 1–2 minutes.

  4. Remove from heat.

Step 4: Combine and Season

  1. Place the stir-fried matsutake, sausage, and carrot on top of the rice in the pot.

  2. In a small bowl, mix:

    • light soy sauce

    • dark soy sauce

    • oyster sauce

    • sesame oil

    • white pepper

  3. Pour the seasoning evenly over the ingredients.

Step 5: Steam or Cook

Option A: Rice Cooker

  • Simply press “Cook.”

  • Allow the rice to steam fully and sit for 10 minutes before opening.

Option B: Steaming Pot

  1. Place the rice pot in a steamer.

  2. Steam over medium heat for 30–35 minutes.

  3. Rest for 5–10 minutes before serving.

Step 6: Mix and Serve

  1. Gently fluff the rice with a spoon, mixing the sausage and matsutake evenly.

  2. Top with chopped scallions or a light drizzle of sesame oil.

  3. Serve hot and enjoy the rich aroma!

Tips

  • Matsutake has a delicate but distinctive fragrance—avoid heavy sauces that overpower it.

  • Add a small piece of butter while mixing if you prefer a richer flavor.

  • This dish can be turned into a meal by adding chicken cubes or tofu.


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Stir-Fried Udon with Beef and Mixed Vegetables — A Detailed Recipe

Chinese Stir-Fried Udon with Beef and Mixed Vegetables — A Detailed Recipe



Introduction
Stir-fried udon with beef and mixed vegetables is a comforting, savory, and satisfying dish commonly enjoyed in many Chinese households. Chewy udon noodles absorb rich sauce, while tender beef and colorful vegetables create a balanced, flavorful one-pan meal. This dish is quick to cook and perfect for busy weekdays.

Ingredients (2–3 servings)

For the Beef Marinade

  • 150 g beef (sliced thinly, preferably flank or sirloin)

  • 1 tablespoon light soy sauce

  • 1 teaspoon oyster sauce

  • 1 teaspoon cornstarch

  • 1 teaspoon cooking oil

  • A pinch of white pepper

Vegetables

  • ½ carrot, julienned

  • ½ bell pepper (any color), sliced

  • 1 small onion, sliced

  • A handful of cabbage or bok choy, chopped

  • 2–3 mushrooms (optional), sliced

  • 1 green onion, chopped

Noodles & Sauce

  • 1 pack fresh udon noodles (about 200–250 g)

  • 1 tablespoon light soy sauce

  • 1 tablespoon dark soy sauce (for color)

  • 1 tablespoon oyster sauce

  • ½ tablespoon hoisin sauce (optional but adds richness)

  • ½ teaspoon sugar

  • 2–3 tablespoons water

Other

  • 2 tablespoons cooking oil

  • 1 clove garlic, minced

Instructions

Step 1: Marinate the Beef

  1. Place the beef slices into a bowl.

  2. Add light soy sauce, oyster sauce, cornstarch, white pepper, and a little oil.

  3. Mix well and marinate for 10–15 minutes.

    • This keeps the beef tender and flavorful.

Step 2: Prepare the Udon

  1. If using fresh udon, loosen them by soaking briefly in hot water.

  2. Drain well to avoid making the stir-fry watery.

Step 3: Mix the Stir-Fry Sauce

In a small bowl, combine:

  • Light soy sauce

  • Dark soy sauce

  • Oyster sauce

  • Hoisin sauce

  • Sugar

  • Water

Stir until well combined and set aside.

Step 4: Sear the Beef

  1. Heat 1 tablespoon of oil in a large wok or pan.

  2. Add the marinated beef and stir-fry on high heat until it changes color.

  3. Remove and set aside.

    • This prevents overcooking the beef later.

Step 5: Stir-Fry the Vegetables

  1. Add another tablespoon of oil to the same pan.

  2. Add garlic and sauté until fragrant.

  3. Add onion, carrot, and mushrooms; stir-fry for 1–2 minutes.

  4. Add bell pepper and cabbage/bok choy.

  5. Cook until vegetables are slightly softened but still crisp.

Step 6: Add Udon and Sauce

  1. Add the loosened udon noodles into the pan.

  2. Pour the prepared sauce over the noodles.

  3. Toss well so the noodles absorb the sauce and turn evenly colored.

  4. Stir-fry for 2–3 minutes.

Step 7: Return the Beef

  1. Add the cooked beef back to the pan.

  2. Toss with the noodles and vegetables until everything is evenly mixed.

  3. Add green onions and stir for another 20–30 seconds.

Step 8: Serve

Transfer the stir-fried beef udon to a plate and serve hot.
The noodles should be glossy, the vegetables crisp, and the beef tender—perfect harmony in one dish.

Optional Enhancements

  • Add chili oil or crushed chili flakes for a spicy kick.

  • Replace beef with chicken, pork, tofu, or shrimp.

  • Add bean sprouts for extra crunch.


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Shredded Pork & Pickled Mustard Noodle Soup

Chinese Shredded Pork & Pickled Mustard Noodle Soup



Introduction
Zhacai Pork Noodle Soup is a classic, comforting Chinese dish known for its savory broth, tender shredded pork, and the distinctive salty–umami flavor of zhacai (pickled mustard stem). Simple, aromatic, and deeply satisfying, it's a popular breakfast and quick meal all over China.

Ingredients

For the Pork

  • 150 g pork tenderloin, cut into thin shreds

  • 1 tsp light soy sauce

  • ½ tsp cornstarch

  • ½ tsp cooking wine (Shaoxing wine)

  • A pinch of white pepper

  • A small drizzle of oil

For the Soup & Toppings

  • 80–100 g dried wheat noodles (or fresh noodles)

  • 60–80 g zhacai (pickled mustard stem), sliced thin

  • 2–3 garlic cloves, minced

  • 3–4 slices ginger

  • 1 spring onion, chopped

  • 1 tbsp cooking oil

  • ½ tbsp light soy sauce

  • ½ tsp dark soy sauce (for color, optional)

  • 1 tsp sesame oil

  • Salt to taste

  • White pepper to taste

  • 600–700 ml water or chicken broth

Instructions

Step 1: Marinate the Pork

  1. Place the shredded pork in a bowl.

  2. Add light soy sauce, cooking wine, white pepper, cornstarch, and a small drizzle of oil.

  3. Mix well and marinate for 10–15 minutes to soften the texture.

Step 2: Fry the Zhacai and Aromatics

  1. Heat a pan or pot with 1 tablespoon of cooking oil.

  2. Add ginger slices and garlic; stir until fragrant.

  3. Add the sliced zhacai and stir-fry for 1–2 minutes to release aroma.

  4. Add a small splash of light soy sauce for flavor.

Step 3: Add the Pork

  1. Add the marinated pork shreds into the pot.

  2. Stir-fry quickly until the meat turns white (do not overcook).

Step 4: Build the Soup

  1. Pour in water or chicken broth.

  2. Add dark soy sauce if you want a deeper color.

  3. Bring to a boil, then simmer for 5 minutes.

  4. Adjust the salt and white pepper to taste.

  5. Drizzle in sesame oil at the end.

Step 5: Cook the Noodles

  1. In a separate pot, cook the noodles according to package instructions.

  2. Once cooked, rinse briefly with warm water to remove excess starch.

  3. Place the noodles into a serving bowl.

Step 6: Assemble the Dish

  1. Pour the hot pork & zhacai broth over the noodles.

  2. Top with chopped spring onions.

  3. Serve immediately while hot and aromatic.

Tips for Best Flavor

  • Pork tenderloin is ideal because it stays soft when cut into shreds.

  • If the zhacai is too salty, rinse it lightly before cooking.

  • Use fresh noodles for a chewier texture.

  • A spoonful of chili oil can be added if you prefer a spicy kick.


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Sliced Fish with Garlic Sauce

This dish features tender, silky fish slices coated in a savory, aromatic garlic sauce, often cooked quickly in a stir-fry or light poaching method.


🐟 Chinese Sliced Fish with Garlic Sauce 

This recipe uses a technique called "velveting" to keep the fish incredibly tender.

🍽️ Yields: 2-3 servings

⏱️ Prep time: 20 minutes (including marinating)

🍳 Cook time: 10 minutes

🛒 Ingredients

For the Fish:

For the Sauce:

  • 3-4 cloves garlic, finely minced

  • 1 inch fresh ginger, finely minced (about 1 teaspoon)

  • 2 tablespoons light soy sauce

  • 1 tablespoon rice vinegar (optional, for a slight tang)

  • 1/2 teaspoon sugar

  • 1/2 cup chicken broth or water

  • 1 teaspoon sesame oil

  • 1 teaspoon cornstarch (mixed with 1 tablespoon water to create a slurry)

  • 2-3 tablespoons cooking oil (vegetable or canola)

For Garnish (Optional):

🔪 Instructions

1. Marinate the Fish (Velveting)

  • Place the sliced fish in a medium bowl.

  • Add the salt, white pepper, egg white, and Shaoxing wine. Mix gently by hand until the fish is evenly coated and the liquid is absorbed.

  • Add the 2 tablespoons of cornstarch. Mix again until the fish slices are lightly coated in a smooth, protective layer. This is the "velveting" step, which locks in moisture.

  • Set the fish aside to marinate for 10-15 minutes.

2. Prepare the Sauce Base

  • In a small bowl, combine the sauce ingredients (except the slurry): light soy sauce, rice vinegar, sugar, chicken broth/water, and sesame oil. Stir until the sugar dissolves. Set aside.

  • In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of water to create the thickening slurry.

3. Cook the Fish

  • Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of cooking oil.

  • Once the oil is hot, gently add the marinated fish slices, ensuring they do not overlap too much.

  • Sear the fish for 1 to 2 minutes per side until they turn opaque and are about 80% cooked. They should be just lightly golden on the edges.

  • Remove the fish immediately and set it aside on a plate.

4. Stir-fry the Aromatics and Sauce

  • Return the wok to the heat. If the wok is dry, add the remaining 1 tablespoon of cooking oil.

  • Add the minced garlic and minced ginger to the hot oil. Stir-fry for about 30 seconds until very fragrant. Be careful not to burn the garlic.

  • Pour the prepared sauce base (soy sauce, broth, etc.) into the wok. Bring the sauce to a gentle simmer.

5. Thicken and Finish

  • Give the cornstarch slurry a quick stir (starch settles quickly), and then pour it slowly into the simmering sauce while stirring continuously. The sauce should thicken immediately to a light, glossy consistency.

  • Gently return the cooked fish slices to the wok.

  • Toss the fish gently for 30 seconds to 1 minute to coat them completely with the garlic sauce and finish cooking them through.

6. Serve

  • Transfer the Garlic Sliced Fish immediately to a serving plate.

  • Garnish with the sliced scallions and chili oil/flakes (if using).

  • Serve hot with steamed white rice.


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Butter Minced Pork Egg Fried Rice

Chinese Butter Minced Pork Egg Fried Rice This dish is a modern Chinese-style fried rice that combines buttery aroma , savory minced pork , ...