HUNAN BEEF
Our Hunan Beef recipe is an authentic Chinese version of the dish, not the Americanized version. Try it to taste what Hunan Beef should really be like!
Provided by Bill
Categories Beef
Time 1h
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the sliced flank steak with the baking soda, water and oyster sauce. Massage these ingredients into the beef until any liquid has been absorbed by the meat. Marinate for 30 minutes.
- Lightly dredge all of the beef slices in cornstarch. Set aside until ready to fry.
- Slice all the fresh peppers crosswise into thin slices on the diagonal. Set aside the dried red peppers. Do not break them open or chop unless you want a very spicy Hunan Beef!
- Stir the sugar into 2 tablespoons of hot water until dissolved. Add the Chinese black vinegar, soy sauce, and ground white pepper. Mix until well combined and set aside.
- Heat your wok over high heat until smoking. Spread ⅓ cup oil around the wok, and sear the beef in three batches on both sides until browned and slightly crispy on the outside. Be sure the wok and oil are hot each time you add a batch of beef.
- Drain the crispy beef by moving it up to the side of the wok. The oil will drain to the bottom and you can then transfer the beef to a sheet pan or plate. No need for paper towels or wire racks!
- After frying the beef, leave about 2 tablespoons of the oil in the wok, and remove any excess. If your wok got burned in the frying process, this is a good time to wash it. While you want the beef flavor from frying, you definitely don't want burned bits in the stir-fry if you got carried away with the heat during frying.
- Set the wok over medium heat. Add the sliced ginger and fry until caramelized, about 30 seconds.
- Next, add the shallots. Continue to fry for another 30 seconds, and add the fresh peppers (except for the red holland or fresno peppers). Turn the heat up to high and stir-fry for 1 minute to get a nice sear on the peppers.
- Clear a section on the bottom of the wok, and add the dried chili peppers. Let them toast in the oil for 20 seconds. (If you want your dish spicier, add the dried chili peppers earlier, along with the shallots.)
- Next, pour the Shaoxing wine around the perimeter of the wok. Add the sliced garlic, fermented black beans, and the red Holland or Fresno peppers. Stir-fry for another 30 to 60 seconds on high heat.
- Next, add the fried beef and pour over the pre-prepared sauce. Maintain the highest heat possible and stir-fry everything together for 20 seconds. Add the scallions. Continue to stir fry until most--if not all--of the sauce has evaporated.
Nutrition Facts : Calories 360 kcal, Carbohydrate 20 g, Protein 28 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 68 mg, Sodium 812 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CLASSIC PORK FRIED RICE
Pork fried rice is probably one of the most popular take-out dishes out there. Classic Chinese take-out pork fried rice is made with Chinese BBQ roast pork.
Provided by Bill
Categories Pork
Time 25m
Number Of Ingredients 15
Steps:
- Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
- With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
- Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
- Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!
Nutrition Facts : Calories 377 kcal, Carbohydrate 55 g, Protein 16 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 87 mg, Sodium 1086 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
HUNAN FRIED RICE
Make and share this Hunan Fried Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegan
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
- Add in the tofu and refrigerate for 30 minutes.
- Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
- Heat the oil in a large skillet or wok over med-high heat.
- Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
- Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
- Add in the rice and stir-fry until heated through and well combined.
Nutrition Facts : Calories 425.8, Fat 15.6, SaturatedFat 2.1, Sodium 776, Carbohydrate 51.8, Fiber 2.8, Sugar 6.6, Protein 14.8
HUNAN CHICKEN
Spicy, fried chicken. Americanized version of a popular Chinese dish.
Provided by myka
Categories World Cuisine Recipes Asian
Time 1h
Yield 3
Number Of Ingredients 10
Steps:
- Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
- Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
- Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 23.6 g, Cholesterol 64.6 mg, Fat 17.7 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 2.7 g, Sodium 360.3 mg, Sugar 1.9 g
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TOP 10 HUNAN FOODS YOU HAVE TO TRY, BEST DISHES - CHINA
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- Steamed Fish Head with Chopped Chili. Chinese Name: 剁椒鱼头 duò jiāo yú tóu. Flavor: spicy and salty. Cooking Method: pickling, steaming. Steamed Fish Head with Chopped Chili is one of the best Hunan foods.
- Chairman Mao’s Red Braised Pork. Chinese Name: 毛氏红烧肉 máo shì hóng shāo ròu. Flavor: sweet, salty, and spicy. Cooking Method: scalding, braising. The ingredient of this famous Hunan dish is streaky pork, with sugar and cooking wine as the major condiments.
- Fried Pork with Chili. Chinese Name: 辣椒炒肉 là jiāo chǎo ròu. Flavor: salty and spicy. Cooking Method: flash-frying, stir-frying. Fried Pork with Chili is one of the best Hunan dishes.
- Gold Fish Playing Lotus. Chinese Name: 金鱼戏莲 jīn yú xì lián. Flavor: sour and spicy. Cooking Method: quick-boiling, frying. It requires skilled cutting and slicing techniques to cook this Hunan food.
- Steamed Preserved Meat. Chinese Name: 腊味合蒸 là wèi hé zhēng. Flavor: salty and spicy. Cooking Method: steaming. Steamed Preserved Meat is a traditional Hunan food with the simple recipe.
- Hunan Rice Noodles. Chinese Name: 湖南米粉 hú nán mǐ fěn. Flavor: spicy, salty and sour. Cooking Method: boiling. Hunan Rice Noodles is one of the favorite breakfast in Hunan Province, which has different styles in different regions, like round and flat ones, wide and narrow ones, etc.
- Changsha Stinky Tofu. Chinese Name: 长沙臭豆腐 cháng shā chòu dòu fǔ. Flavor: spicy, crispy outside and tender inside. Cooking Method: fermenting, marinating, deep-frying.
- Tasty Lobster. Chinese Name: 口味虾 kǒu wèi xiā. Flavor: numb and spicy. Cooking Method: quick-frying, stewing. Tasty Lobster is also called Hot and Spicy Crayfish, having the bright red color and spicy taste.
- Dong'an Chicken. Chinese Name: 东安子鸡 dōng ān zǐ jī. Flavor: sour and spicy. Cooking Method: boiling, frying, braising. The chicken is fresh and tender with crisp skin, sour and spicy taste.
- Spicy Salted Duck. Chinese Name: 酱板鸭 jiàng bǎn yā. Flavor: spicy and salty. Cooking Method: marinating, smoking. Spicy Salted Duck is a famous Hunan food as well as a popular Hunan gift.
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