Chinese Chili Paste With Garlic Ginger Food

GINGER GARLIC CHILI SAUCE

Ginger Garlic Chili Sauce image

This is the BEST condiment for your rice or noodles. It's made from fresh red chilies, ginger, garlic that is sweet, salty with a slight tang from lime juice. The recipe is easy, quick, and it's a must-have in your pantry. So, double up the batch and store some in your fridge today!

Provided by woonheng

Time 10m

Number Of Ingredients 10

Ingredients

125 g red chili (about ½ cup chopped)
125 g ginger (about ½ cup chopped)
22 g garlic (about 2 tablespoons)
2-3 tablespoons lime juice
2 tablespoons sugar (or maple syrup)
3 teaspoons salt
1 teaspoon oil
⅓ cup water
¼ teaspoon of mushrooms seasoning (optional)
a drizzle of sesame oil before serving

Steps:

Place all the ingredients in a blender or food processor (except sesame oil) and blend until well combined.
Taste test and season to your preference.
Transfer the chili mixture to a cleaned mason jar and store it for future use.
For serving, scoop out desired amount and add a drizzle of sesame oil before serving.

CHILI PASTE

Chili Paste image

Provided by Ming Tsai

Categories condiment

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 shallots, peeled
1 tablespoon coarse ground black pepper
2 Serrano chiles
3 Thai bird chiles
6 cloves garlic
2 stalks lemon grass, chopped, white part only
2 tablespoons minced ginger
1 tablespoon sugar
1 tablespoon kosher salt
2 limes, juiced
1 tablespoon Worcestershire sauce
Canola oil

Steps:

In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

SIMPLE SPICY ASPARAGUS IN A WOK

Simple Spicy Asparagus in a Wok image

Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season, but then it's time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all, at least if you don't overcook the spears. Instead, the vegetable's sweetness becomes accentuated by contrast.

Provided by David Tanis

Categories easy, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds asparagus, medium- or pencil-size
2 tablespoons vegetable oil
6 small dried red peppers
Salt and pepper
1/2 teaspoon Chinese chile paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 jalapeño or serrano chile, finely chopped
2 teaspoons sesame oil
1/2 cup roughly chopped cilantro
3 green onions, slivered
1 tablespoon toasted sesame seeds

Steps:

Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 5 grams, TransFat 0 grams

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