Tag: quick stir-fry

Easy Yeung Chow Fried Rice Recipe

Yeung Chow Fried Rice is a delightful medley of flavors and textures that embodies the essence of Chinese comfort food.

Yeung Chow Fried Rice, a beloved classic of Cantonese cuisine, is a delightful medley of flavors and textures that embodies the essence of Chinese comfort food. This iconic dish, also known as Yangzhou Fried Rice, originated in the city of Yangzhou in Jiangsu province, China, and has since become a staple on menus in Cantonese restaurants around the world.

At the heart of Yeung Chow Fried Rice lies the art of wok cooking, where each grain of rice is infused with the smoky aroma of the wok and the savory essence of the ingredients. The dish typically starts with cooked rice that is left to cool, ensuring that each grain remains separate and fluffy when stir-fried.

The magic of Yeung Chow Fried Rice lies in its versatility, as it can accommodate an array of ingredients while maintaining its signature balance of flavors. A typical recipe includes diced ham, tender shrimp, scrambled eggs, and an assortment of vegetables such as peas, carrots, and green onions. These ingredients are stir-fried together in a scorching-hot wok, where they are infused with the essence of garlic, ginger, and soy sauce, creating a symphony of savory and umami notes.

What sets Yeung Chow Fried Rice apart is its delightful contrast of textures – from the tender bites of shrimp to the crispness of the vegetables and the fluffy grains of rice. Each mouthful is a harmonious blend of flavors, with the sweetness of the ham and shrimp complementing the earthiness of the vegetables and the richness of the scrambled eggs.

Yeung Chow Fried Rice is more than just a dish; it’s a celebration of culinary craftsmanship and cultural heritage. With its vibrant colors, enticing aromas, and irresistible flavors, it invites diners on a sensory journey through the bustling streets of Guangdong province, where the sound of sizzling woks fills the air and the aroma of fried rice beckons from every corner. Whether enjoyed as a main course or as part of a larger feast, Yeung Chow Fried Rice is a timeless classic that never fails to satisfy.

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Recipe for Yeung Chow Fried Rice:

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Easy Yeung Chow Fried Rice Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Cooking time

20

minutes

Yeung Chow Fried Rice is a delightful medley of flavors and textures that embodies the essence of Chinese comfort food.

Ingredients

  • 3 tbsp corn oil

  • 2 tbsp minced or finely chopped garlic

  • ½ cup (100 g) bacon, diced

  • ½ cup (100 g) prawn, diced

  • ¼ cup (50 g) Char siu (barbecued pork), diced

  • ⅛ cup (25 g) scallion, diced

  • ¼ cup (50 g) peas

  • ½ cup (100 g) beaten egg

  • 3 cups (600 g) cooked jasmine rice

  • 1 tbsp salt

  • 1 tbsp pepper

  • 2 tbsp jalapeno, diced (optional)

Directions

  • Heat the oil in a non-stick skillet, and fry the garlic until golden brown.
  • Add the bacon, prawn, and char siu, then cook slightly for 5 minutes.
  • Add the scallion, peas, and egg, and cook until all cooked.
  • Stir in the rice, salt, pepper and jalapeno.

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IMAGE SOURCE: stu_spivack from C & Y Chinese Restaurant in Cleveland’s Chinatown, Ohio, CC BY-SA 2.0, via Wikimedia Commons

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Easy Mongolian Beef Recipe

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce.

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce. The dish is often served over rice or noodles and is known for its bold flavors and tender beef.

To make Mongolian beef, thinly sliced beef is first marinated in a mixture of soy sauce, cornstarch, and other seasonings for at least 30 minutes. The beef is then stir-fried with garlic, ginger, and sliced onions until browned and tender. A sauce made with soy sauce, brown sugar, hoisin sauce, and other seasonings is added to the pan and simmered until thickened. The dish is then garnished with sliced scallions and sesame seeds.

While the dish is Mongolian beef, it has no connection to traditional Mongolian cuisine. Instead, it is believed to have originated in Chinese-American restaurants in the United States.

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Here’s a recipe for Mongolian Beef that serves 4 people:

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Easy Mongolian Beef Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: Chinese-AmericanDifficulty: Easy
Servings

4

servings

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce.

Ingredients

  • 1/2 kilo flank steak, sliced thinly against the grain

  • 1/4 cup cornstarch

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, minced

  • 1/2 cup low-sodium soy sauce

  • 1/2 cup water

  • 1/2 cup brown sugar

  • 1/4 cup hoisin sauce

  • 1/4 teaspoon red pepper flakes (optional)

  • 3 green onions, sliced

Directions

  • In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. Set aside.
  • In a separate bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes (if using) until well combined. Set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds, or until fragrant.
  • Add the beef to the skillet and stir-fry for 2-3 minutes, or until browned and crispy on the outside. Remove the beef from the skillet and set aside.
  • Pour the sauce into the skillet and bring to a boil. Reduce the heat to low and let the sauce simmer for 2-3 minutes, or until it thickens.
  • Add the beef back to the skillet and toss to coat it with the sauce. Stir-fry for an additional 1-2 minutes, or until the beef is heated through and the sauce is evenly distributed.
  • Transfer the Mongolian Beef to a serving dish and garnish with sliced green onions. Serve hot with steamed rice or noodles.
  • Enjoy your delicious Mongolian Beef!

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IMAGE SOURCE: Memoryboylove, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

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