Category: Chinese

Garlic Egg Fried Rice (10 minutes)

Garlic Egg fried rice is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious, I suggest giving this recipe a try.

This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this delicious Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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In a bowl: add eggs, salt & white pepper. Whisk well.

Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble.

Cook for 2-3 minutes or until done. Remove the eggs and set aside.

Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.

Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce.

Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

Garnish with chopped green onions. Serve hot & enjoy!

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Garlic Egg Fried Rice (10 minutes)

Tasty simple fried rice everyone will enjoy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

  • 4 cups cold rice at least 1 day old
  • 5 garlic cloves minced
  • ½ onion chopped
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp salt
  • 3 tbsp (divided) vegetable or canola oil 
  • 2 tbsp unsalted butter

Eggs

  • 6 large eggs
  • ½ tsp salt
  • ½ tsp white pepper

Instructions
 

Eggs

  • In a bowl: add eggs, salt & white pepper. Whisk well.

Cook

  • Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble. Cook for 2-3 minutes or until done. Remove the eggs and set aside.
  • Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.
  • Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce. Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir. Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

Garnish with chopped green onions. Serve hot & enjoy!

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    Kung Pao Shrimp

    Tender juicy Kung Pao Shrimp is a popular dish for very delicious reasons. Almost every Chinese restaurant offers this selection on the menu. This meal can be cooked in the comforted of your home in under 30 minutes. Chinese restaurants often use MSG (Monosodium Glutamate) which is known to be bad for the body over time in large quantities. This recipe calls for no MSG and tastes equivalent to what is typically provided in a restaurant. Most of these ingredients can be bought at your common neighborhood grocery store or you can swing by the local asian grocery sore for authentic ingredients.

    Watch the video and follow the instructions below to have this delicious meal added to your home menu. Like and share this or any of the recipes you may find interesting form the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and feel free to leave a comment with your thoughts on this easy to follow delicious recipe.

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    In a bowl: add shrimp, shaoxing cooking wine, cornstarch and mix. Cover and marinate for 10 minutes.

    In a bowl: add cold water, cornstarch and mix until dissolved. Add the rest of the ingredients and mix. Set aside.

    Heat the wok or pan to high. Add oil and wait for 1-2 minutes until hot. Add onions and garlic to the wok. Stir and cook for 1 minute.

    Add red bell peppers, peanuts, dried chilies peppers. Stir fry for 2-3 minutes or until fragrant.

    Add shrimp, ground Sichuan and cook (toss) for 1-2 minutes or until the shrimp is ~50% cooked.

    Lastly add the sauce mixture. Toss and mix thoroughly for 1-2 minutes. Remove the wok/pan from the heat.

    Garnish chopped green onions. Serve immediately & enjoy!

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    Kung Pao Shrimp

    Juicy shrimp with a bit of a spicy kick.
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    • 1 red bell pepper remove seeds & chopped
    • 1 onion chopped
    • ½ cup unsalted peanuts
    • 4 garlic cloves minced
    • 6-12 dried red chili peppers Sichuan 
    • 2-3 tbsp oil
    • ¼-1 tsp ground Sichuan pepper optional but highly recommended to taste

    Marinate

    • 1 lb jumbo shrimp (with or without tail) peeled & deveined
    • 1 tbsp shaoxing cooking wine or dry sherry
    • 1 tsp cornstarch

    Sauce

    • ¼ cup water
    • 2 tbsp soy sauce
    • 1 tbsp shaoxing cooking wine or dry sherry
    • 1 tbsp sugar
    • 1 tbsp black vinegar
    • 1 tsp cornstarch

    Garnish with chopped green onions

      Instructions
       

      Marinate

      • In a bowl: add shrimp, shaoxing cooking wine, cornstarch and mix. Cover and marinate for 10 minutes.

      Sauce

      • In a bowl: add cold water, cornstarch and mix until dissolved. Add the rest of the ingredients and mix. Set aside.

      Stir Fry

      • Heat the wok or pan to high. Add oil and wait for 1-2 minutes until hot. Add onions and garlic to the wok. Stir and cook for 1 minute. Add red bell peppers, peanuts, dried chilies peppers. Stir fry for 2-3 minutes or until fragrant.
      • Add shrimp, ground Sichuan and cook (toss) for 1-2 minutes or until the shrimp is ~50% cooked. Lastly add the sauce mixture. Toss and mix thoroughly for 1-2 minutes. Remove the wok/pan from the heat.

      Garnish chopped green onions. Serve immediately & enjoy!

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        Orange Chicken Wings (Oven & Air Fryer)

        Orange Chicken Wings have a delicious sweet caramelized orange glaze covering tender juicy chicken wings that will have you gnawing every last bite of meat off the bone. In our house we love to eat wings. I mean who doesn’t right? Chicken wings are so versatile. You can have them buffalo hot, rubbed, naked, dipped or glazed to perfection like in this recipe. Fingers will get sticky but this tasty dish is a must try, just have plenty of napkins on hand.  I love to cover the table with at least three different styles of wings whenever we are cooking them for a large meal. This Orange Chicken is great as an appetizer but it also has the appeal of a main entree that is worth stuffing yourself over.  Be sure to have a bone plate nearby as these little meat popsicles will go fast. 

        Watch the video then follow the instructions below to have this finger licking good recipe in your home today. I found a good range for delivering wings every time in a previous publication. This recipe builds on that with another selection of wings styles. Like and share this or any of my videos you may find interesting. Please don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what your favorite wing recipe is. Thanks and come back again soon.

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        Preheat the oven or air fryer to 400°F.

        Clean & pat the chicken wings dry with paper towel. Transfer the chicken to a bowl. Add orange juice and mix. Then coat the wings with flour, salt and pepper. Mix well.

        Transfer the wings to a baking sheet with a rack. Coat both sides of the wings with cooking spray. Cook for 30 minutes then, flip/turn the wings & finish cooking for 20-22 minutes or until golden brown. 

        Air fryer basket. Coat both sides of the wings with cooking spray. Cook for 22-24 minutes (make sure to flip half way , 11-12 minutes per-side) or until the skin is crispy and golden brown . 

        In a sauce pan: combine all the ingredients together and whisk. Turn the heat to medium. Simmer the sauce for 5-6 minutes or until thickens. Pour the sauce over the chicken wings and mix well.

        Best to serve with rice or noodles. Enjoy!

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        Orange Chicken Wings

        This Orange Chicken Wings recipe is an extremely tasty easy to follow family favorite.
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        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Appetizer, Main Course, Snack
        Cuisine Asian, Chinese
        Servings 4
        Calories

        Ingredients
          

        • 2 lbs chicken wings
        • ¼ cup all-purpose flour
        • 1 tbsp orange juice
        • 1 tsp salt
        • 1 tsp black pepper

        Orange Sauce

        • ½ cup orange juice
        • 3 tbsp honey
        • 2 tbsp soy sauce
        • 2 tbsp oyster sauce
        • 1 tsp cornstarch
        • 1 tsp grated ginger
        • 2 garlic cloves minced
        • 1 orange zest large

        Instructions
         

        • Preheat the oven or air fryer to 400°F.
        • Clean & pat the chicken wings dry with paper towel. Transfer the chicken to a bowl. Add orange juice and mix. Then coat the wings with flour, salt and pepper. Mix well. Transfer the wings to a baking sheet with a rack or air fryer basket. Coat both sides of the wings with cooking spray.
        • Oven: cook for 30 minutes then, flip/turn the wings & finish cooking for 20-22 minutes or until golden brown. 
          Air Fry:  cook for 22-24 minutes (make sure to flip half way , 11-12 minutes per-side) or until the skin is crispy and golden brown . 

        Sauce

        • In a sauce pan: combine all the ingredients together and whisk. Turn the heat to medium. Simmer the sauce for 5-6 minutes or until thickens.
        • Pour the sauce over the chicken wings and mix well.

        Best to serve with rice or noodles. Enjoy!

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          Instant Pot Wonton Soup

          Instant Pot Wonton soup is full of rich broth, tantalizing seasonings and meaty morsels that burst with heavenly sensations. The trick to a good wonton soup is being very careful folding the wonton itself. I grew up making these, this my preferred method. It works, is easy to do and produces a constant result. If you are making a lot, call in the troops and show them this video… my family loves to stand around our kitchen island talking and making these. When everyone pitches in to the meal, it just tastes that much better.

          Watch the video and follow the instructions below to be on your way to having this wonderful Wonton soup at the ready. Like and share this or any of the videos you may ind interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Please leave a comment and let us know if your family enjoyed it this or any of my recipes. Thanks and return again soon, as I am steadily pushing to find ways to showcase food that meets a standard of quality, that you can trust every time for your meal planning.

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          Ingredients

          Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid. Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

          Place all the meat wonton mixtures in a bowl and mix well.

          Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

          Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

          Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used.

          The recipe should yield ~35-40 wontons.

          Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. 

          Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

          Garnish with chopped green onions. Serve & enjoy!

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          Instant Pot Wonton Soup

          Quick and easy Instant Pot Wonton Soup that is perfect every time.
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          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Main Course, Soup
          Cuisine Asian, Chinese
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          Broth

          • 8 cups unsalted chicken stock/broth
          • 1 tbsp shaoxing cooking wine substitute with dry sherry
          • 2 tsp sesame oil
          • ½ tsp salt
          • ½ tsp white pepper
          • 2 green onion
          • 1 ½" ginger

          Meat Mixture

          • 1 lb ground pork
          • 1 tbsp ginger grated
          • 2 garlic cloves grated
          • 2 green onion finely chopped
          • 2 tbsp soy sauce
          • 2 tbsp shaoxing wine substitute with dry sherry
          • 2 tbsp sesame oil
          • 1 tsp granulated sugar
          • ½ tsp salt
          • ½ tsp white pepper

          35-40 Wonton wrappers

            Garnish with chopped green onions

              Instructions
               

              Broth

              • Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid.
              • Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

              Wontons

              • Place all the meat wonton mixtures in a bowl and mix well.
              • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton). Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

              Cooking the wontons

              • Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

              Garnish with chopped green onions. Serve & enjoy!

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                Slow Cooker Mongolian Beef

                Tender succulent Mongolian Beef is a perfectly simple dish to make using your slow cooker. The meat is very soft as it bursts with subtle flavors at each bite. Once you try this you will know why homecoming is often much better than eating out. The style of Mongolian Beef from most restaurants carry a healthy and almost over bearing salty flavor from using way too much soy sauce. This recipe provides a natural flavor of the beef that is gently enhanced by the green onions and other additives.  Serve this fresh from the slow cooker and with your favorite rice. My family loved this and I am sure yours will too.

                Watch the video and follow the simple instructions below to have the naturally developed flavors of Mongolian Beef on your table ready to eat. Like and share this or any of my recipes that you may find interesting from the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all of my latest publications. Slow Cooker Mongolian Beef provides a gorgeous natural flavor profile that is both succulent and delicious.

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                Clean and trim fat from the steak. Slice the steak against the grain.

                Place the steak in a bowl. Add cornstarch & baking soda.

                Mix well.

                In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix.

                Add beef

                Mix until uniformly coated.

                Slow cook on high for 2 ½ – 3 hours (cook on low for 4-5 hours) or until the meat is tender. 

                Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted. 

                Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!

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                Slow Cooker Mongolian Beef

                Slow Cooker Mongolian Beef provides a gorgeous natural flavor profile that is both succulent and delicious. 
                No ratings yet
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                Prep Time 10 minutes
                Cook Time 4 hours
                Total Time 5 hours 10 minutes
                Course Main Course
                Cuisine Asian, Chinese
                Servings 6
                Calories

                Equipment

                • Slow Cooker

                Ingredients
                  

                • 1 ½ lbs flank steak
                • 2 tsp cornstarch
                • 2 tsp baking soda
                • 1 cup green onions cut into 1" long

                Sauce

                • 6 tbsp soy sauce
                • 3 tbsp shaoxing wine or dry sherry
                • 3 tbsp brown sugar
                • 1 tbsp vegetable or canola oil 
                • 1 tsp dark soy sauce
                • 4 garlic cloves minced

                Instructions
                 

                • Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add cornstarch, baking soda and mix well.
                • In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix. Add beef and mix until uniformly coated.
                • Slow cook on high for 2 ½ – 3 hours (cook on low for 5-6 hours) or until the meat is tender.
                • Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted. Season with salt if needed.

                Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!

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                  Air Fryer Cream Cheese Wontons

                  Air Fryer Cream Cheese Wonton is a delicious finger food that is both addictive and lusciously delicious. The crunchy air fried egg noodle wrap has just the right level of crisp and the warm creamy cheese style filling is a comforting taste bud explosion that sends your indulgence receptors into maximum overdrive.  This recipe yields a couple of dozen party pleasures that go great as an appetizer or a stand alone finger food side dish. Being able to cook these in an air fryer make the snack a mobile ready serve experience that can increase the quality of any social gathering. My family scarfed down every last one of them before they had time to properly cool. My husband almost walked away with the entire serving platter to try an hoard the delicious snacks for himself. The teenagers objected and had to grab what they could. Luck for them I was making two batches. 

                  This recipe is better than any similar item you have ordered at a local restaurant. Simply watch the video and follow the instructions below to be on your way to a cream cheese wonton eatfoodlicious family experience. Don’t forget to hit the like button and feel free to subscribe to stay uptown date on my latest recipe publications. I work to make simple to follow short videos from the meals my family eats during the week and would love to hear from you; if you and your family has tried one of my recipes. So leave a comment and let me know what you think of this platform and offer any suggestions or recipes you would like to see a video on.  May your next food experience be as rich in company as it is in flavor.

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                  In a medium sized bowl: combine all the ingredients together (except for the wonton wrappers).

                  Mix well.

                  Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger).

                  Fold two corners diagonally together.

                  Then fold the other two corners together and press the wrapper firmly until the wonton corners are completely sealed. Repeat with the rest of the wontons. You should have about 22-26. 

                  Coat the wontons with cooking spray.

                  Preheat the air fryer to 350°F. Coat the basket with cooking spray. Place the wontons in the basket. Air fry for 5-6 minutes or until lightly golden.

                  Serve with sweet & chili sauce or your favorite dip. Enjoy!

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                  Air Fryer Cream Cheese Wonton

                  Air Fryer Cream Cheese Wonton is an addictive finger food that is lusciously laced with traces of onion flavored cream cheese in a delightfully crunchy shell.
                  No ratings yet
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                  Prep Time 10 minutes
                  Cook Time 6 minutes
                  Total Time 16 minutes
                  Course Appetizer, Sides, Snack
                  Cuisine Asian, Chinese
                  Servings 22 wontons
                  Calories

                  Equipment

                  • Air Fryer

                  Ingredients
                    

                  • 8 oz cream cheese softened
                  • 3 green onions chopped
                  • 1 tsp granulated sugar
                  • 1 tsp garlic powder
                  • ½ tsp salt
                  • 22-24 won ton wrappers

                  Instructions
                   

                  • In a medium sized bowl: combine all the ingredients together and mix well.
                  • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger). Fold diagonally two corners together, then fold the other two corners together and press the wrapper firmly until the wonton corners are completely sealed. Repeat with the rest of the wontons. You should have about 22-26. Coat the wontons with cooking spray. [See video for reference]
                  • Preheat the air fryer to 350°F. Coat the basket with cooking spray. Place the wontons in the basket. Air fry for 5-6 minutes or until lightly golden.

                  Serve with sweet & chili sauce or your favorite dip. Enjoy!

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