Chinese Omelet With Stir Fried Vegetables In Spicy Sauce Food

EGG FOO YOUNG (CHINESE OMELETTE)

Steps:

• Mix cornflour and soy sauce. Then add remaining ingredients.
• Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
• MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
• Place pork in a bowl, add remaining ingredients. Use fork to mix through.
• Whisk eggs in a bowl.
• Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
• Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
• Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
• Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
• Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
• Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

CHINESE VEGETABLE STIR FRY

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

STIR-FRIED ASIAN VEGETABLES

Steps:

• Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
• Set aside.
• Heat oil in a wok or large nonstick skillet over high heat.
• Add carrot, celery, and onion; stir-fry 2 minutes.
• Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
• Add broth mixture; stir-fry 1 minute or until thick and bubbly.

CHINESE OMELET WITH STIR-FRIED VEGETABLES IN SPICY SAUCE

Steps:

• In a small mixing bowl, combine the ingredients for the spicy sauce except the corn (or safflower) oil, scallions, ginger root, and garlic. Heat the corn oil in a saute pan or wok. Add the scallions, ginger root and garlic and stir-fry over high heat, about 15 seconds, until fragrant. Add the combined sauce mixture and stir until thickened. Keep warm until ready to serve.
• To make the omelet, in a saute pan or wok, heat 1 tablespoon of the corn (or safflower) oil until hot. Add the bell pepper and snow peas and toss lightly over high heat, about 30 seconds, adding some rice wine or sake if the mixture is very dry. Add the bean sprouts and toss briefly, about 10 seconds. Remove the mixture and let cool slightly, then fold into the beaten eggs.
• Heat a large, well-seasoned omelet pan or wok and add the remaining 2 tablespoons of the corn oil. Heat until very hot. Add the eggmixture and let it set at the bottom while twirling the pan. When a thin crust begins to form, cover and reduce the heat to low. Cook for about 5 to 7 minutes, or until the omelet is puffed and lightly golden on the bottom. Using a spatula, carefully turn it over and cook until lightly golden and cooked through. (The omelet can be done ahead of time and kept warm in a 200-degree preheated oven.) When ready to serve, cut the omelet into wedges, spoon the sauce over them and sprinkle with the scallion greens.

STIR-FRIED CHINESE VEGETABLES

Steps:

• Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
• Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
• Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
• Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
• Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
• Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

BASIC CHINESE STIR FRY VEGETABLES

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
• Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.