Tag: Chinese recipe

Honey Walnut Shrimp

Delicious crispy walnuts covered in sweet honey are perfect with juicy and tender shrimp. The shrimp are also glazed with a nutty flavored honey mixture that will make your taste buds almost pop with pleasure. This light and healthy meal is perfect on any occasion. A nice meal like this one is fun and rewarding to eat. The natural sweetness of the honey will also give you that natural mood elevation that only comes form natures rewarding nectar. My family loves this recipe and I hope your does too.

Watch the video and follow the instructions below to have this elegant dish today. Like and share this or any of my recipes you find interesting form my growing catalogue of menu selections. Done forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Sweet smelling, soft, tender, with a subtle crunch makes such a nice medley of experiences that are absolutely awesome. These cook times are spot on and will yield almost perfect shrimp, enjoy!

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In a bowl: combine mayonnaise, honey, lemon juice and whisk until smooth. Set aside until ready to eat.

In a large bowl: combine shrimp and cornstarch. Mix well until the shrimp is coated with cornstarch.

In separate bowl: combine flour, salt, carbonated water then whisk until smooth. Dip the shrimp into the wet batter.

Cook the shrimp in the oil for 2-3 minutes per-side. Transfer the cooked shrimp to a cooling rack. Repeat steps for rest of the shrimp.

Heat a non-stick pan to medium heat. Add brown sugar, water, butter and walnuts. Mix everything together and cook for 3-4 minutes or until the liquid has absorbed into the walnuts. Set aside.

Serve with rice, noodles or salad. Enjoy!

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Honey Walnut Shrimp

Easy to follow, very delicious, sweet nutty flavored juicy shrimp.
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Print Recipe Pin Recipe
Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins
Course Main Course
Cuisine Asian
Servings 4
Calories

Ingredients
  

  • 1 lb jumbo shrimp peeled & deveined
  • ½ cup cornstarch
  • 2 cups canola or vegetable oil

Batter

  • 1 cup Carbonated water
  • 1 cup all-purpose flour
  • ½ tsp salt

Caramelize Walnuts

  • ½ cup walnuts
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 2 tbsp water

Sauce

  • 3 tbsp mayonnaise
  • 3 tbsp honey
  • 2 tsp lemon juice

Instructions
 

  • Heat the oil up to 350°-360°F.
  • In a bowl: combine mayonnaise, honey, lemon juice and whisk until smooth. Set aside until ready to eat.
  • In a large bowl: combine shrimp and cornstarch. Mix well until the shrimp is coated with cornstarch.

Caramelize Walnuts

  • Heat a non-stick pan to medium heat. Add brown sugar, water, butter and walnuts. Mix everything together and cook for 3-4 minutes or until the liquid has absorbed into the walnuts. Set aside.

Batter

  • In separate bowl: combine flour, salt, carbonated water then whisk until smooth. Dip the shrimp into the wet batter.

Cook

  • Cook the shrimp in the oil for 2-3 minutes per-side. Transfer the cooked shrimp to a cooling rack. Repeat steps for rest of the shrimp.
  • Combine fried shrimp, caramelized walnuts, sauce and mix everything together.

Serve with rice, noodles or salad. Enjoy!

    Video

    Keyword best honey walnut shrimp, easy honey walnut shrimp, honey shrimp, honey walnut shrimp, honey walnut shrimp chinese take out
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    Beijing Beef

    This copycat Beijing Beef from Panda Express can be made in the comfort of your own home. Traditionally the meat is deep fried, so I cut back on the oil and used just enough to cook the meat. Lightly fried covered in delicious sauce served with slightly crunchy bell pepper and onions this dish will fill the belly and not break the bank. The sauce is so good that you can eat it with a plain bite of rice. My husband and kids kept going back for seconds until it was all gone. But if you have leftovers, this reheats with ease and still tastes great.

    Check out the video and the instructions below to be on your way to another simply foodlicious meal.

    Serve with a warm bowl rice.

    Sauce ingredients

    Meat, bell pepper, garlic and onion.

    Marinate the meat in baking soda, soy sauce and shaoxing cooking wine for 15 minutes.

    Sauce mixture

    Add cornstarch.

    Fry the meat.

    Cook each side for 2-3 minutes or until brown and crispy.

    Add garlic, onion and bell pepper. Stir and cook for 1-2 minutes or until fragrant. Remove the vegetables place them on a plate.

    Sauce and meat.

    Mix all together.

    Saucy Beijing Beef.

    Serve with rice.

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    Beijing Beef

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian
    Servings 6
    Calories

    Ingredients
      

    • 3 garlic cloves minced
    • ½ onion chopped
    • ½ red bell pepper chopped

    Sauce

    • ½ cup water
    • ¼ cup granulated sugar
    • 6 tbsp hoisin sauce
    • 3 tbsp ketchup
    • 2 tbsp apple cider vinegar
    • 1 tbsp low sodium soy sauce
    • 1 tbsp sweet chili sauce
    • 2 tsp oyster sauce
    • 1 tsp red pepper flakes

    Marinate

    • 1 lb beef steak sirlion or flank
    • 1 tsp soy sauce
    • 1 tsp shaoxing wine or dry sherry
    • 1 tsp baking soda

    Fry

    • ⅓ cup canola, vegetable or peanut oil
    • ¼ cup cornstarch

    Instructions
     

    Marinate

    • Cut the fat off and slice the beef. Place the meat into a bowl.
    • Add baking soda, soy sauce and shaoxing wine (1 tsp each); mix until well coated. Cover and marinate for 15 minutes.

    Sauce

    • In a bowl: combine all the sauce together and whisk. Set aside.

    Fry

    • Add ¼ cornstarch to the marinated meat and mix/turn until well coated.
    • In a skillet/pan (8"), add oil and heat up to medium-high. Wait for at least 3 minutes.
    • Place each slice of beef in the skillet/pan (don't overcrowd the meat). If using a small pan you may need to cook/fry in two batches. (Watch the video for reference)
    • Cook each side for 2-3 minutes or until brown and crispy.
    • Remove cooked meat and transfer to a plate with paper towel; turn off the heat. Remove the oil and discard it (or you can save the oil if you prefer). Make sure to leave at least 1 tsp in the skillet/pan.
    • Heat the same skillet/pan up to medium-high.
    • Add garlic, onion and bell pepper. Stir and cook for 1-2 minutes or until fragrant. Remove the vegetables place them on a plate.
    • Add the sauce to the skillet/pan. Cook for 1-2 minutes or until it thickens alittle.
    • Return the cooked meat to the skillet/pan. Stir for several minutes or until most of the sauce has thickened.
    • Return the cooked vegetables and stir. Turn off the heat.

    Best served immediately and with your favorite rice.

      Keyword beijing beef, best beijing beef recipe, easy beijing beef recipe, panda express beijing beef recipe
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      Kung Pao Chicken

      Kung Pao Chicken infused with roasted Sichuan peppers, garlic, ginger and dried chili peppers provides a savory heat. Add the bold flavor of fresh cut green onions and roasted peanuts to complete a symphony of complimentary flavors and aromas. The unique flavor of this dish is inspired by the Chinese peppercorn and the slight herbal zest creates a balanced link to the chili pepper oil that is ingrained in the sauce.

      One of the most requested and favorite Chinese take-outs is Kung Pao Chicken. 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.

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      This spicy dish may pack a hot punch but when served on a bed of rice it is a genuine foodlicious experience.

      Ingredients: peanuts, green onion, chicken broth, ginger, garlic, dried chili peppers and Sichuan peppers.

      I recommend buying the whole Sichuan peppercorn and crush them yourself. It will give a fresh and fragrant aroma to the dish.

      Marinate chicken.

      Sauce mixture.

      Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.

      Saute ginger, garlic, Sichuan peppers and dried chili peppers.

      Add the marinated chicken.

      Cook for 2-5 minutes or until no longer pink (almost fully cooked).

      Add sauce mixture, chicken broth and cornstarch mixture; bring it to a simmer.

      Add roasted peanuts.

      Then add green onions.

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      Kung Pao Chicken

      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 15 mins
      Cook Time 15 mins
      Total Time 30 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 4
      Calories

      Equipment

      • Wok or skillet.

      Ingredients
        

      • 2 chicken breasts or 3 chicken thighs
      • 3 tbsp canola, vegetable oil or peanut oil
      • 3 garlic cloves minced
      • 8-12 dried peppers optional
      • 5-6 green onion chopped
      • 1 tsp ginger grated
      • 1 tsp baking soda
      • 2 tsp light soy sauce
      • 1 tbsp Sichuan pepper crushed
      • ½ cup peanuts lightly roasted
      • ½ cup chicken broth low-sodium

      Sauce

      • ½ tbsp dark soy sauce
      • 3 tbsp light soy sauce
      • 2 tbsp Shaoxing wine or dry sherry
      • 3 tbsp granulated sugar
      • 2 tbsp rice vinegar or black vinegar
      • 1 tsp sesame oil

      Cornstarch mixture

      • 1 tsp cornstarch
      • 1 tsp water

      Instructions
       

      Marinate

      • Cut the 2 chicken breasts into ½" by ½" (squares) and place them in a bowl.
      • Add 1 tsp baking soda and 2 tsp light soy sauce; mix until evenly coated. Cover and set aside.
      • Marinate for 10 minutes.

      Sauce

      • In a medium sized bowl, combine all the sauce ingredients and whisk.

      Prepare

      • Smash/grind whole Sichuan Peppers.
      • Deseed (remove the seed) and cut the dried chili peppers into ½" thick.
      • Cut the green onions into ½ thick.

      Cook

      • Heat the wok/skillet to medium-high and add oil. Wait for 30-60 seconds.
      • Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.
      • Add the marinated chicken and cook for 2-5 minutes or until no longer pink (almost fully cooked).
      • In a small bowl, combine cornstarch and water then stir.
      • Add sauce mixture, chicken broth and cornstarch mixture to the wok/skillet; bring to a simmer (3-6 minutes). Stir continually unitl the sauce slightly thickens.
      • Add the peanuts and green onions. Stir and cook for 30 second.

      Serve immediately with your choice of rice.

        Keyword best kung pao chicken recipe, chinese recipe, easy kung pao chicken recipe, kung pao chicken, spicy kung pao chicken recipe
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