Braised Noodles with Green Beans (Dou Jiao Men Mian, )

Braised Noodles with Green Beans (Dou Jiao Men Mian, )

Introduction
Dou Jiao Men Mian  is a classic northern Chinese dish that combines chewy hand-cut or dried noodles with tender braised green beans, pork, and savory aromatics. Unlike stir-fried noodles, the noodles here are braised directly with the vegetables and sauce, absorbing all the rich flavors. It is hearty, aromatic, and deeply satisfying—perfect as a one-pot family meal.

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Ingredients (Serves 3–4)

Main Ingredients:

• Green beans (string beans) – 300 g

• Pork belly or pork shoulder – 150 g, cut into thin strips

• Dried noodles (medium thickness) – 250 g (can substitute with fresh hand-cut noodles)

Aromatics & Sauce:

• Garlic – 4 cloves, sliced

• Ginger – 1 small piece, sliced

• Scallions – 2 stalks, cut into sections

• Light soy sauce – 2 tablespoons

• Dark soy sauce – 1 tablespoon

• Shaoxing wine – 1 tablespoon

• Salt – to taste

• White pepper – ½ teaspoon

• Sugar – ½ teaspoon

• Cooking oil – 2 tablespoons

Liquid:

• Water or chicken stock – 2½ cups

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Instructions

Step 1 – Prepare the ingredients

1. Rinse and trim the green beans, then cut them into 5–6 cm (2-inch) sections.

2. Slice pork into thin strips and marinate briefly with a splash of soy sauce and Shaoxing wine.

3. Prepare noodles according to package instructions if using dried noodles (cook until just underdone, about 70% cooked). Drain and set aside.

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Step 2 – Stir-fry the base

1. Heat 2 tablespoons of oil in a wok or deep pan.

2. Add pork strips and stir-fry until the meat turns light golden.

3. Add garlic, ginger, and scallions. Stir-fry until fragrant.

4. Add green beans, cooking for 3–4 minutes until slightly blistered.

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Step 3 – Build the braising sauce

1. Add light soy sauce, dark soy sauce, sugar, and Shaoxing wine. Stir well.

2. Pour in about 2½ cups of water or chicken stock. Bring to a boil.

3. Taste and adjust seasoning with salt and white pepper.

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Step 4 – Add noodles and braise

1. Spread the par-cooked noodles evenly over the beans and pork mixture.

2. Cover the pot with a lid and reduce heat to medium-low. Let everything braise for about 8–10 minutes.

3. During this process, the noodles will absorb the savory broth while steaming from above. Stir once or twice gently to prevent sticking.

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Step 5 – Finish and serve

1. When the liquid has mostly absorbed and the noodles are tender but still chewy, turn off the heat.

2. Toss gently to combine noodles, beans, and pork evenly.

3. Garnish with chopped scallions if desired.

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Serving Suggestions

• Serve hot as a main dish, ideally with a small side of pickles or a light soup.

• For a vegetarian version, omit the pork and replace it with mushrooms or tofu strips.

• Adjust noodle-to-bean ratio according to your preference—more beans make it lighter, more noodles make it heartier.

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Tips for Success

• Do not overcook noodles before braising; they should be slightly firm so they finish cooking in the broth.

• Keep an eye on the liquid level—add a splash of water if it evaporates too quickly.

• The dish should end up relatively dry, with noodles fully coated in the sauce, not soupy.

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✨ Dou Jiao Men Mian captures the essence of rustic northern Chinese cooking: simple ingredients transformed into a flavorful, comforting meal through slow braising.

Mao Xue Wang (Spicy Sichuan Hot Pot Dish)

Introduction
Mao Xue Wang  is a famous Sichuan dish, beloved for its bold, numbing, and spicy flavors. The name roughly translates to "boiled blood and tripe," but the dish is much more than that—it’s a feast of mixed meats, offal, vegetables, and tofu, all cooked in a fiery red chili broth loaded with Sichuan peppercorns and dried chilies. It’s one of the most iconic dishes representing the intense and complex flavors of Sichuan cuisine.

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Ingredients (Serves 4–6)

For the broth and base:

• Dried red chilies – 15–20 (adjust to spice level)

• Sichuan peppercorns – 2 tablespoons

• Doubanjiang (Sichuan broad bean chili paste) – 3 tablespoons

• Garlic – 6 cloves, sliced

• Ginger – 1 thumb-sized piece, sliced

• Scallions – 3 stalks, cut into 2-inch pieces

• Star anise – 2 pieces

• Bay leaves – 2

• Chicken stock or water – 6 cups

• Vegetable oil – ½ cup

Meats and protein:

• Duck blood curd (or pork blood curd, optional) – 200 g, cubed

• Beef tripe – 150 g, cleaned and sliced thinly

• Beef slices (sirloin or flank) – 200 g

• Luncheon meat (canned meat, optional) – 100 g, sliced

• Fish fillet or shrimp – 150 g (optional for seafood lovers)

Vegetables and tofu:

• Bean sprouts – 200 g

• Napa cabbage – 200 g, chopped

• Enoki mushrooms – 150 g

• Firm tofu or tofu skin – 150 g

• Wood ear mushrooms – 50 g, soaked and sliced

Seasonings:

• Soy sauce – 2 tablespoons

• Shaoxing wine – 1 tablespoon

• Salt – to taste

• White pepper – ½ teaspoon

Garnish:

• Cilantro – a handful, chopped

• Scallion greens – 2 tablespoons, chopped

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Instructions

Step 1 – Prepare the meats and vegetables

1. Rinse and slice beef, tripe, and fish fillets thinly. Marinate with a pinch of salt, soy sauce, Shaoxing wine, and white pepper for 15 minutes.

2. Wash and cut all vegetables, tofu, and mushrooms into bite-sized pieces.

3. Cut blood curd into cubes and blanch in boiling water for 2 minutes to remove any impurities.

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Step 2 – Make the spicy broth

1. Heat ½ cup vegetable oil in a large wok over medium heat.

2. Add dried chilies and Sichuan peppercorns. Stir-fry gently until fragrant (be careful not to burn them).

3. Add garlic, ginger, scallions, star anise, and bay leaves, stir-frying until aromatic.

4. Add doubanjiang (chili bean paste) and stir-fry until red oil comes out.

5. Pour in 6 cups of chicken stock or water and bring to a boil.

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Step 3 – Cook the ingredients

1. Add the tofu, vegetables, mushrooms, and blood curd to the broth. Simmer for 5–6 minutes until half-cooked.

2. Add tripe, beef slices, fish, and luncheon meat. Cook briefly (about 2–3 minutes) until just cooked through.

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Step 4 – Assemble and garnish

1. Transfer everything to a large serving bowl along with the broth.

2. Heat 2–3 tablespoons of oil in a small pan until smoking hot, then pour it over the dish to release the aroma.

3. Garnish with chopped scallions and cilantro.

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Serving Suggestions

• Serve immediately with steamed rice to balance the heat.

• This dish is best enjoyed family-style, with everyone sharing from one big bowl.

• You can adjust spice and numbing levels by increasing or decreasing chilies and Sichuan peppercorns.

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Tips for Success

• Use high-quality doubanjiang for the most authentic flavor—it is the soul of Sichuan cuisine.

• Do not overcook the meats; they should remain tender.

• If duck/pork blood is unavailable, you can skip it and still enjoy a rich, authentic Mao Xue Wang.

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✨ With its fiery red broth, bold aromas, and layers of textures, Mao Xue Wang is the perfect dish for spice lovers who want to experience the essence of Sichuan cuisine.

Stuffed Green Peppers (Qingjiao Niang Rou)

 

Chinese Stuffed Green Peppers (Qingjiao Niang Rou)

Introduction
Stuffed green peppers, or Qingjiao Niang Rou , is a popular home-style Chinese dish. It features fresh green peppers filled with a juicy, savory pork mixture, pan-fried until golden and then simmered in a flavorful sauce. This dish combines the natural sweetness and slight spiciness of peppers with the umami of pork, making it a favorite comfort food in many Chinese households.

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Ingredients (Serves 3–4)

• Green peppers – 6–8 medium-sized (mild long green peppers or bell peppers)

• Ground pork – 250 g (can substitute with chicken or beef)

• Ginger – 1 small piece, minced

• Garlic – 2 cloves, minced

• Scallions – 2 stalks (finely chopped, green and white parts separated)

• Soy sauce – 1 tablespoon

• Oyster sauce – 1 tablespoon

• Shaoxing wine (Chinese cooking wine) – 1 tablespoon

• Salt – ½ teaspoon

• White pepper – ¼ teaspoon

• Cornstarch – 1 tablespoon (mixed with 2 tablespoons water, for slurry)

• Egg – 1 (to bind the filling)

• Sesame oil – ½ teaspoon

• Vegetable oil – for frying

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Instructions

Step 1 – Prepare the peppers

1. Wash the green peppers and pat dry.

2. Slice them lengthwise, removing seeds and membranes to create hollow “boats.”

3. Set aside for stuffing.

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Step 2 – Make the pork filling

1. In a mixing bowl, combine ground pork, minced ginger, garlic, scallion whites, soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, egg, and a drizzle of sesame oil.

2. Stir well in one direction until the mixture becomes sticky and smooth. This helps the filling hold together.

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Step 3 – Stuff the peppers

1. Use a spoon to fill each pepper with the pork mixture, pressing firmly to ensure the filling stays inside.

2. Lightly dust the stuffed side with cornstarch (optional) to help seal the meat when pan-frying.

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Step 4 – Pan-fry the stuffed peppers

1. Heat a frying pan with 2 tablespoons of oil over medium heat.

2. Place peppers meat-side down and pan-fry until golden brown (about 3–4 minutes).

3. Flip and cook the other side for another 2 minutes.

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Step 5 – Make the sauce and finish cooking

1. Add ½ cup of water or light chicken stock to the pan.

2. Cover with a lid and simmer for 5–6 minutes until the pork is cooked through.

3. Thicken the sauce with the cornstarch slurry and adjust seasoning with a dash of soy sauce or salt if needed.

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Step 6 – Garnish and serve

1. Sprinkle chopped scallion greens on top.

2. Serve hot with steamed rice.

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Serving Suggestions

• Best enjoyed with plain white rice, as the peppers and sauce pair perfectly with it.

• For extra flavor, you can add chopped shiitake mushrooms into the pork filling.

• If you prefer spicy food, choose mildly hot peppers instead of bell peppers.

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Tips for Best Results

• Make sure to press the filling firmly into the peppers to prevent it from falling out during cooking.

• Frying the meat side first locks in the flavor and gives a nice golden crust.

• Do not overcook the peppers, or they may become too soft.

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✨ This dish showcases the balance of freshness and savoriness in Chinese cooking—crispy, tender peppers combined with juicy pork filling, finished in a flavorful sauce.

Chinese Fresh Shrimp, Mushroom, and Tofu Soup

Introduction
This light yet nourishing soup combines the sweetness of fresh shrimp, the earthiness of mushrooms, and the delicate smoothness of tofu. Popular in many Chinese households, it’s a comforting dish that is both healthy and flavorful. The soup is often served as part of a family meal, offering a balance of protein, vegetables, and umami-rich broth.

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Ingredients (Serves 3–4)

• Fresh shrimp – 200 g (peeled and deveined, reserve shells for broth if desired)

• Silken tofu (soft tofu) – 250 g (cut into cubes)

• Mushrooms – 150 g (shiitake, enoki, or oyster mushrooms, cleaned and sliced)

• Ginger – 3 slices

• Garlic – 2 cloves, minced

• Scallions – 2 stalks (white part for soup, green part for garnish)

• Chicken or shrimp stock – 800 ml (can use water with chicken bouillon as substitute)

• Shaoxing wine (Chinese cooking wine) – 1 tablespoon

• Light soy sauce – 1 tablespoon

• Salt – to taste

• White pepper – ¼ teaspoon

• Sesame oil – ½ teaspoon

• Vegetable oil – 1 tablespoon

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Instructions

Step 1 – Prepare the shrimp

1. Rinse shrimp under cold water.

2. Pat dry and marinate lightly with a pinch of salt, white pepper, and a few drops of Shaoxing wine.

3. Set aside while preparing the other ingredients.

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Step 2 – Prepare the broth

1. Heat a pot with 1 tablespoon of oil.

2. Add ginger slices, minced garlic, and the white parts of scallions; stir-fry until fragrant.

3. Pour in chicken or shrimp stock (or water if using bouillon).

4. Bring to a gentle boil.

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Step 3 – Add mushrooms and tofu

1. Add mushrooms into the boiling broth and cook for 3–4 minutes until softened.

2. Gently slide in the tofu cubes.

3. Simmer for another 3–4 minutes.

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Step 4 – Add the shrimp

1. Add the marinated shrimp into the soup.

2. Cook just until they turn pink and firm (about 2–3 minutes). Do not overcook, or the shrimp will become tough.

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Step 5 – Season and finish

1. Add light soy sauce, a pinch of salt (if needed), and white pepper.

2. Drizzle in sesame oil for extra fragrance.

3. Garnish with chopped green parts of scallions.

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Serving Suggestions

• Serve the soup hot as a starter or light main dish with steamed rice.

• For extra nutrition, you can add vegetables like spinach, napa cabbage, or baby bok choy during the last few minutes of cooking.

• If you like a richer flavor, simmer the shrimp shells in the broth before straining them out.

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Tips for Best Results

• Use very fresh shrimp for the best sweetness and texture.

• Silken tofu is delicate; handle it gently to avoid breaking.

• This soup is naturally light but you can add a dash of chicken bouillon or dried scallops for deeper umami.

Chinese Dry Fried Ribbonfish

 Ingredients:

• 1 whole ribbonfish (about 600-800g), cleaned and cut into 4-5 pieces
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine (Shaoxing wine preferred)
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper powder
• 1/2 teaspoon five-spice powder (optional, for extra flavor)
• 1 egg
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• Vegetable oil for frying
• Fresh cilantro or spring onions (optional, for garnish)

Instructions:

1. Prepare the Fish:
   
• Clean the ribbonfish thoroughly, removing the innards and scales if necessary. Cut the fish into sections (about 4-5 pieces depending on the size of the fish). Rinse and pat the pieces dry with paper towels to remove excess moisture.
3. Marinate the Fish:
   
• In a medium bowl, mix the soy sauce, cooking wine, salt, white pepper, and five-spice powder (if using).
• Add the fish pieces into the marinade, ensuring each piece is evenly coated. Allow the fish to marinate for 15-20 minutes. This will enhance the flavor of the fish.
5. Prepare the Coating:
   
• In a separate bowl, whisk the egg.
• In another bowl, combine the cornstarch and all-purpose flour. Mix well to create the coating mixture.
7. Coat the Fish:
   
• Dip each piece of marinated fish into the egg wash, making sure it’s fully coated.
• Then, dredge the fish in the cornstarch-flour mixture, ensuring the fish is evenly covered. Shake off any excess coating.
9. Heat the Oil:
   
• In a large pan or wok, heat a generous amount of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. You can test this by dropping a small amount of the coating mixture into the oil — if it sizzles immediately, the oil is ready.
11. Fry the Fish:
    
• Carefully place the coated fish pieces into the hot oil, one at a time. Fry the fish in batches to avoid overcrowding the pan. Fry for about 3-5 minutes on each side until the coating turns golden brown and crispy, and the fish is cooked through.
• Remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
13. Serving:
    
• Garnish the fried ribbonfish with fresh cilantro or chopped spring onions, if desired.
• Serve hot with steamed rice or as part of a larger meal.

Tips:

• The key to the perfect dry-fried ribbonfish is to ensure the oil is hot enough to create a crispy exterior without overcooking the fish inside.
• You can adjust the seasoning to your preference, adding more soy sauce or pepper if desired.
• If you prefer a spicier version, feel free to add some chili flakes or chopped fresh chili to the marinade.

Chinese-style home-cooked tofu

 Ingredients:

• Firm tofu – 1 block (about 400g)
• Vegetable oil – 2 tbsp (for frying tofu)
• Garlic – 2 cloves (minced)
• Ginger – 1-inch piece (finely sliced)
• Green onion (scallions) – 2 stalks (chopped, for garnish)
• Bell pepper – 1 (sliced, optional)
• Carrot – 1 small (julienned, optional)
• Soy sauce – 3 tbsp
• Dark soy sauce – 1 tbsp
• Oyster sauce – 1 tbsp (or vegetarian oyster sauce)
• Rice vinegar – 1 tbsp
• Sugar – 1 tsp
• Water or vegetable broth – 1/2 cup
• Cornstarch – 1 tsp (optional, to thicken sauce)
• Sesame oil – 1 tsp
• Chili paste or fresh chilies – to taste (optional)

Instructions:

1. Prepare the Tofu:
   
• Drain the tofu and cut it into bite-sized cubes (around 1-inch pieces).
• To remove excess moisture, gently press the tofu between paper towels or a clean kitchen cloth for about 10 minutes. This will help the tofu crisp up when frying.
3. Fry the Tofu:
   
• Heat 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat.
• Once the oil is hot, carefully add the tofu cubes. Fry them for about 3-5 minutes on each side until golden and crispy.
• Once cooked, remove the tofu from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.
5. Prepare the Sauce:
   
• In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, and water (or vegetable broth). Stir well to mix. If you’d like a thicker sauce, you can add the cornstarch here and mix until smooth.
• Optionally, add a small amount of chili paste or chopped fresh chilies if you like your dish spicy.
7. Cook the Vegetables:
   
• In the same skillet or wok, add a little more oil if needed. Heat over medium heat.
• Add the minced garlic, ginger, and chopped bell peppers (if using). Stir-fry for 1-2 minutes until fragrant and softened.
• Add the julienned carrots (if using) and stir-fry for another 2 minutes until slightly tender but still crisp.
9. Combine the Tofu and Sauce:
   
• Return the fried tofu cubes to the skillet with the vegetables.
• Pour the prepared sauce over the tofu and vegetables. Stir gently to coat everything in the sauce. Let it simmer for another 2-3 minutes until the sauce thickens and everything is well combined.
• Add sesame oil for extra flavor, and give it one final stir.
11. Garnish and Serve:
    
• Garnish with chopped green onions and a drizzle of sesame oil for added fragrance.
• Serve the dish hot with steamed rice, or alongside other stir-fried dishes for a complete meal.

Tips:

• Tofu texture: You can also use silken tofu for a softer texture, but firm tofu holds up better in stir-fries and absorbs the sauce more effectively.
• Vegetarian/Vegan version: The dish is already vegetarian, but to make it vegan, just ensure you use plant-based oyster sauce.
• Adjust seasoning: Feel free to adjust the soy sauce, vinegar, or sugar to balance the saltiness and sweetness according to your preference.