Category: Chinese

Chicken Mushrooms with Snow Peas

Deliciously tender bites of saucy chicken find a harmonious balance with these cooked to perfection mushrooms and lightly crispy snow peas as the ingrediants effortlessly flow together to form a tasty yet simple recipe that all will enjoy. A quick and easy stir fry, this meal is best served with your favorite bowl of fresh made rice. We usually enjoy our meals like this with our favorite jasmine rice but you may appreciate another style and find just as much satisfaction with your meal experience. 

Watch the video then follow the instructions below to bring this tasty dish to a table near your. Like and share this or any of the recipes from my growing catalogue and help yourself to anything you may find interesting. Fresh ingredients cooked to the suggested times will have juicy mushrooms and fresh garden flavored crunchy snow peas contrasting for a taste bud explosion as the chicken brings it all home with the simple savory sauce and natural flavors. Quality food experiences that leave you with a pleasant thoughts and feelings are more than a choice, they are a way of life. May your next food adventure be ever so eatfoodlicious.

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Ingredients

Trim the fat off, then slice the chicken breast(s).

Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.

In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).

Slice mushrooms and trim the tips off the snow-peas (set aside).

Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).

Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant.

Then add sauce mixture while stirring continuously. Finally, add snow-peas.

Add cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

Serve with rice. Enjoy!

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Chicken Mushroom with Snow Peas

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

Marinate

  • 12 oz chicken breast
  • 1 tsp shaoxing cooking wine
  • 1 tsp soy sauce
  • 1 tsp cornstarch

Sauce

  • ½ cup water
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing cooking wine
  • 1 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 tsp granulated sugar

Vegetables

  • 8 oz snowpeas trim the tips
  • 8 oz mushrooms sliced
  • 3 garlic cloves minced
  • 4 tbsp (divided) oil

Instructions
 

  • Trim the fat off, then slice the chicken breast(s). Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.
  • Meanwhile: Slice mushrooms and trim the tips off the snow-peas (set aside). In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).
  • Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).
  • Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant. Then add sauce mixture while stirring continuously. Finally, add snow-peas, cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

Serve with rice. Enjoy!

    Video

    Keyword asian stir fry, best chicken stir fry, chicken mushrooms and snowpeas, easy chicken stir fry
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    1 2 3 4 5 Ribs

    Tasty bites of gnaw off the bone juice dripping satisfaction comes in a hand held riblets when following this simple 1 2 3 4 5 recipe. The cook times leave the meat perfect for single serving size meaty chunks of promised delight. This is a good meal after a long hot day while cooling off in the shade/AC. Excellent to store and keeps its texture and flavor for all at least three days. 

    Watch the video then follow the instructions to be able to create this meal in your home today. I also include some presentation suggestions to help deliver the eatfooldilicous shared creation to feed your families inner hunger.  Like and share this or any of my recipes from my daily growing catalogue you may find interesting.

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    Ask the butcher to cut the ribs into 1.5″ to 2″ long slices. Clean, rinse, pat the riblets dry. Heat the pan to high. Add oil and pork riblets.

    Sear all sides. Turn down the heat to high-medium.

    Add shaoxing, vinegar, sugar, soy sauce, water and mix.

    Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.

    Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.

    Garnish with toasted sesame seeds and green onions.

    Serve with rice, noodles, salad or vegetables. Enjoy!

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    1 2 3 4 5 Pork Ribs

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    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Asian, Chinese
    Servings 5
    Calories

    Ingredients
      

    • 2 lbs pork ribs
    • 2 tbsp canola or vegetable oil
    • 1 tbsp shaoxing cooking wine or dry sherry
    • 2 tbsp black vinegar
    • 3 tbsp granulated sugar
    • 4 tbsp soy sauce (half dark & regular soy sauce)
    • 5 tbsp filtered water

    Instructions
     

    • Ask the butcher to cut the ribs into 1.5" to 2" long slices. Clean, rinse, pat the riblets dry.
    • Heat the pan to high. Add oil and pork riblets. Sear all sides. Turn down the heat to medium-high.
    • Add shaoxing, vinegar, sugar, soy sauce, water and mix. Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.
    • Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.
    • Garnish with toasted sesame seeds and green onions.

    Serve with rice, noodles, salad or vegetables. Enjoy!

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      Dan Dan Noodles (Spicy Sichuan Noodles)

      Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. I love to quietly sit and appreciate a small bowl of these noodles with a couple of my favorite vegetable. Partner these with a steamed or blanched to perfection yu choy or bok choy vegetable for a palate cleansing green flavored nectar that spills with every bite. Treat yourself to a pleasant meal with this recipe and have left overs for a light day the next lunchtime. That is my kind of easy to prepare meal.

      A simple dish full of eye appeal and delivers on satisfaction when combating the nature of hunger. Watch the video and follow the instructions below for a pleasantly satisfying Chinese inspired bowl of noodles. Like and share this or any of my recipes from my growing catalogue of meal and presentation suggestions. The pleasant experience that comes from mixing the contents of the strategically arranged bowl will generate a buzz of excitement at the table as the family enjoys another eatfoodlicious adventure.

      Sauce ingredients

      In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

      In a medium size bowl: add ground pork.

      Add soy sauce, shaoxing wine & hoisin sauce.

      Mix well.

      Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.

      Add meat and cook for 3-5 minutes or until no longer pink.

      Add sui mi ya cai and mix.

      Turn the heat down to keep warm.

      Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.

      In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

      Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center) & green onions.

      Mix well.

      Serve immediately and enjoy!

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      Dan Dan Noodles (Spicy Sichuan Noodles)

      Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. 
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Course Main Course
      Cuisine Asian, Chinese
      Servings 4
      Calories

      Ingredients
        

      Pork & Sui Mi Ya Cai

      • ½ lb ground pork
      • ½ cup sui mi ya cai pickled mustard greens
      • 1 tbsp vegetable or canola oil 
      • 2 tsp hoisin sauce
      • 2 tsp shaoxing cooking wine or dry sherry
      • 1 tsp soy sauce

      Sauce

      • 2 tbsp soy sauce
      • 2 tbsp chili oil
      • 2 tbsp tahini (sesame paste) substitute with creamy peanut sauce
      • 2 tbsp water
      • 2 tsp granulated sugar
      • ½ tsp rice vinegar
      • 1-2 tsp ground sichuan peppers to taste
      • 2 garlic cloves minced

      Serve

      • 14 oz egg noodles dry or fresh
      • 1 lb bok choy yu choy or choy sum
      • 4 green onions chopped

      Instructions
       

      Sauce

      • In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

      Stir Fry

      • In a medium size bowl: combine ground pork, soy sauce, shaoxing wine, hoisin sauce and mix well.
      • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add meat and cook for 3-5 minutes or until no longer pink. Add sui mi ya cai and mix. Turn the heat down to keep warm.
      • Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside. In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

      Assemble

      • Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center), green onions and mix well (see photo for reference).

      Serve immediately and enjoy!

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        Yaki Udon (Stir Fry Udon Noodles)

        One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

        These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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        Ingredients

        Cook/boil the noodles by following the instructions on the package. Drain and set aside.

        In a small bowl: combine all the sauce ingredients and mix. Set aside.

        Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

        Place the meat in and cook for 2 minutes or until no longer pink.

        Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

        Add cabbage and cook for 1 minute.

        Place the cooked noodles in the wok/skillet.

        Pour sauce on top of the noodles and mix until well coated.

        Add green onions and mix.

        Optional: add chili oil.

        Mix well.

        Transfer to a plate/bowl.

        Serve immediately and enjoy!

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        Yaki Udon (Stir Fry Udon Noodles)

        Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 10 minutes
        Total Time 20 minutes
        Course Main Course
        Cuisine Asian, Japanese
        Servings 4
        Calories

        Ingredients
          

        • 2 packs pre-cooked udon noodles vacuum-packed
        • ½ lb ground meat pork, beef, chicken, shrimp or vegan
        • 2 cups sliced napa cabbage substitute with green cabbage
        • 1 cup sliced mushrooms white, cremini, shiitake or oyster
        • 2 tbsp canola, vegetable or peanut oil
        • 3 scallions cut into 2" long
        • ½ onion sliced
        • 1-3 tbsp chili oil (to taste) optional

        Sauce

        • 2 tbsp soy sauce
        • 2 tbsp oyster sauce substitute with vegan oyster sauce
        • 1 tbsp honey or brown sugar
        • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
        • 1 tsp rice vinegar substitute with white vinegar

        Instructions
         

        • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
        • In a small bowl: combine all the sauce ingredients and mix. Set aside.

        Stir Fry

        • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
        • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
        • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

        Serve immediately and enjoy!

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          Keyword best yaki udon recipe, easy yaki udon recipe, japanese noodles, japanese stir fry udon noodles, stir fry udon recipe, stir fry yaki udon recipe, yaki udon
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          Instant Pot Chicken Rice with Potatoes

          Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

          My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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          Ingredients

          Peeled & cut into cubes.

          Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

          In a medium size bowl: add combine chicken.

          Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

          Marinate for 10 minutes.

          Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

          Add potatoes, rice, broth, soy sauce and mix.

          Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Crack eggs into the IP, cover with the lid.

          Let slow cook for 7-8 minutes or until they are about over easy.

          Remove the lid and mix well. (see video for reference).

          Garnish with chopped green onions. Serve & enjoy!

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          Instant Pot Chicken Rice with Potatoes

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          Prep Time 15 minutes
          Cook Time 8 minutes
          Total Time 23 minutes
          Course Main Course
          Cuisine Asian, Chinese
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          Marinate

          • 1 lb skinless & boneless chicken thighs
          • 1 tbsp soy sauce
          • 1 tbsp dark soy sauce
          • 1 tbsp shaoxing cooking wine or dry sherry
          • 1 tsp cornstarch
          • ¼ tsp chinese five spice

          Rice & Potatoes

          • 2 cups rice rinsed & cleaned
          • 2 cups low- sodium chicken broth
          • ¼ cup water
          • 1 tbsp soy sauce
          • 1 lb potatoes peeled & cut into cubes
          • 3 large eggs
          • 2 tbsp canola, vegetable or peanut oil

          Instructions
           

          Marinate

          • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

          Pressure Cook

          • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
          • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
          • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
          • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

          Garnish with chopped green onions. Serve & enjoy!

            Video

            Keyword Instant Pot Asian Chicken with Rice & Potatoes Recipe, Instant Pot Asian Recipe, Instant Pot Chicken with Rice & Potatoes, Pressure Cook Chicken with Rice & Potatoes
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            Shrimp Toast with Dip

            Warm crunchy decadent shrimp flavored toasted cakes are perfect as they set the tone of a meal by being served as an appetizer. Partner these seasoned to perfection snacks with a dry white wine and experience food in a way that is not common to the daily routine. Shrimp toast keeps well refrigerated and is just as good reheated the next day. Simply store wrapped in aluminum foil and place them in your oven and let reheat on a low temp. As good as they keep these are best enjoyed fresh and with a nice sweet and sour dip or your preferred condiment. The mouthwatering crunchy bread is buttery delicious with soft warm tender shrimp baste is smooth and tasty.

            Add an aristocratic feel to your next EatFoodlicious meal with this simple and easy to follow recipe. Watch the video and see the instructions below to add Shrimp Toast to the items you have available to offer as food for the table. Love at first bite that helps warm the tummy is always appreciated as an appetizer or snack on any occasion. Please feel free to browse my catalog of growing recipes and like this video. Thanks and see you next time.

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            Crunchy shrimp toast.

            In a small bowl: combine all the ingredients and mix. Set aside.

            Ingredients

            In a food processor or blender: Place shrimp, green onion, egg, salt, sugar, pepper, cornstarch, garlic & sesame oil.

            Blend until smooth like a paste.

            Slice the baguette ¾” thick for 12-13 pieces.

            Shrimp paste & baguette.

            Spread a big scoop of shrimp paste onto the sliced baguette.

            12-13 shrimp toast

            Sprinkle sesame seeds on top of the raw shrimp covered baguette slices.

            Add oil to pan and heat to medium-high on 350°F/176°C for 5 minutes before frying. Place the shrimp paste face down and cook for 1½ – 2 minutes or until lighlty golden brown.

            Then flip the toast and cook for 20-30 seconds or until lightly golden brown. Fry them in batches careful not to overcrowd as they may stick to each other.

            Remove the toast and place on a rack (to drain the extra grease), then set aside.

            Serve with soy sauce dipping sauce, sweet chili sauce, or your favorite dip. Serve immediately and enjoy!

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            Shrimp Toast with Dip

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            Prep Time 20 minutes
            Cook Time 3 minutes
            Total Time 23 minutes
            Course Appetizer, Snack
            Cuisine Asian, Chinese, vietnamese
            Servings 12
            Calories

            Ingredients
              

            • 1 lb shrimp peeled & deveined
            • 1 french baguette
            • 1 large egg
            • 3 garlic cloves minced
            • 2 green onions chopped
            • 2 cups oil
            • 1 tsp granulated sugar
            • 1 tsp sesame oil
            • 1 tsp cornstarch
            • ½ tsp white pepper
            • 1 tsp white sesame seed

            Soy Sauce Dipping Sauce

            • 2 tbsp low-sodium soy sauce
            • 2 tsp rice vinegar
            • 1 tsp chili oil to taste
            • ½ tsp sesame oil

            Instructions
             

            Baguette

            • Slice the baguette ¾" thick for 12-13 pieces.

            Shrimp Paste

            • In a food processor or blender: Place shrimp, green onion, egg, salt, sugar, pepper, cornstarch, garlic, sesame oil and blend until smooth like a paste.
            • Spread a big scoop of shrimp paste onto the sliced baguette.
            • Sprinkle sesame seeds on top of the raw shrimp covered baguette slices.

            Frying

            • Add oil to pan and heat to medium-high on 350°F/176°C for 5 minutes before frying.
            • Place the shrimp paste face down and cook for 1½ – 2 minutes or until lighlty golden brown. Then flip the toast and cook for 20-30 seconds or until lightly golden brown. Fry them in batches careful not to overcrowd as they may stick to each other. Remove the toast and place on a rack (to drain the extra grease), then set aside.

            Soy Sauce Dipping Sauce

            • In a small bowl: combine all the ingredients and mix. Set aside.

            Serve with soy sauce dipping sauce, sweet chili sauce, or your favorite dip. Serve immediately and enjoy!

              Video

              Keyword best asian shrimp toast recipe, chinese shrimp toast recipe, easy asian shrimp toast recipe, shrimp toast, vietnamese shrimp toast
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