Get a weeknight meal in minutes with this colorful, tasty and easy stir fry recipe packed with fresh vegetables like mushrooms, broccoli, bok choy, and peppers. Tweak the recipe by using any of your favorite veggies: zucchini, squash, snow peas, celery – you name it.
- 2 tablespoons Cooking oil
- 4-5 swiss brown or buttoned mushroom, sliced
- ½ cup Chinese black fungus （black wood ear mushrooms. Dried wood ear mushroom is available at any Asian markets. Take a tablespoon of dried mushrooms and soak in the water to rehydrate before use.
- 1 red or yellow bell pepper, cut into bite size
- 1 cup broccoli, split into bite size
- A few stalks bok choy or a few leaves of Napa Cabbage
- 1 to 1.5 tablespoons oyster sauce蚝油
- Heat the cooking oil over medium high heat for 4 to 5 minutes. Add mushrooms first and cook for about 2 minutes.
- Toss into the rest of the vegetables. Stir fry for about 2 to 3 minutes. Add into the oyster sauce. Mix well. Cook for another 2-3 minutes. Turn off the heat.
- Serve with a bowl of rice.
Duck breast is an easy and delicious meal! Within less than 30 minutes of preparation and cooking time, you can get very moisturized breast with crispy skin. Serve them with a fruity sauce and your favorite vegetables.
Serves 2 to 3
- 2 pieces 6-ounce (170g) duck breast鸭胸肉
- salt and ground black peppercorns 盐和黑胡椒面
- ½ tablespoon olive oil
- 1 cup (240ml) orange juice, freshly juiced or use bottled orange juice
- 2 slices ginger
- 1 star anise八角
- 1 tablespoon light soy sauce生抽
- Trim extra skin and fat off the breasts. Use a sharp knife to trim off any skin or fat that hangs off the sides of the breasts. Keep any skin and fat that sits on top of, or underneath the breasts.
- Score the skin of the duck breasts in a crisscross pattern. Use the same knife to make shallow cuts in the skin of the duck breast. This allows the fat to be released while the duck cooks. Try to only cut the skin, not the meat. Sprinkle the duck skin with salt and ground black peppercorn.
3. Let’s sear the duck breast. Brush a frying pan with olive oil. Place the duck breasts skin-side down into the pan. Spread the duck breasts evenly in the skillet so that they aren’t touching each other. Cook the duck on your cooktop over medium-high heat for 7 to 10 minutes until the skin has browned and is crispy. If the pan starts vigorously spitting fat, turn down the heat slightly. Don’t move the duck around in the pan, just let it sit while it cooks.
4. Turn the breasts over and cook for another 5 minutes – your breasts will be medium-rare. If you prefer your meat to be well cooked, leave it in the oven for a few more minutes. If you prefer use over, you can move the pan to the middle shelf of a pre-heated oven (360 F) and cook for about the same time. But be sure, your pan is oven proof.
5. Transfer the duck to a chopping board and let it rest for 5 minutes. This will help increase the flavors and make the breast easier to cut.
6. In the same time, make the sauce. Place orange juice, star anise and ginger in a sauce pan and bring it to a boil over high heat， cook it till liquid reduces to only 30% of the original volume. Turn off the heat. Add into soy sauce. Your orange sauce is done!
7. Slice the breast crosswise using a clean knife. Cut through the breast crosswise on a slight diagonal angle. Place the duck slices in a serving plate. Drizzle the slices with the orange sauce.
- Cooking time of the breast depends on the thickness of the duck breast. You may get much bigger and thicker duck breast. If so, just add a few minutes when cooking on both sides of the duck breast.
- The duck oil left in the frying pan is perfect for cooking potatoes as a side dish. Simply half your baby potatoes, add into the frying pan and cook over medium heat for about 10 minutes.
This is a very delightful dessert. The elegance of this dish lies in its simplicity. Chinese believe there are also added health benefits with poached or steamed pears. It is a home remedy for coughs and sore throats. They believe it helps relieve irritation in the throat, reduce coughing (especially loud ones), prevent dehydration of respiratory tract and reduce fevers.
Make 3-4 servings
- 3 to 4 pears, you can simply use any types of pears as long as they are not too soft and won’t fall apart during the poaching process
- 2 to 3 tablespoons rock sugar冰糖
- 3 tablespoons Chinse oooking wine, you will want to use the best quality cooking wine available at your grocery store. Click here for homemade Chinese cooking wine
- 2 tablespoons, almond slivers (optional), toasted, 杏仁片
- Peel the pear, Remove the core from the bottom if you have the right tool). If not, just leave the core on. Leave the stems on.
- In a medium size pot, combine Chinese cooking wine and rock sugar. Add into peeled pears The pear should stand upright and touch each other. Fill the pot with water. The water should be covering 80% of the pear body from bottom. Turn to the high heat to bring to a boil. Cook for about 20 to 30 minutes till pears softened.
- In the meantime, use a small pan to toast your almond slivers. Once done, set aside to cool off.
- Remove the pears from the liquid and place them in a plate. Bring the liquid in the pot to a boil over high heat to reduce to a syrup. Turn the heat off.
- To plate the dessert, place one cooked pear in a small plate. Take a tablespoon of the syrup from the pot and pour over the pear. Sprinkle the pear with almond slivers.
- The dessert can be served either warm or cold.
This beautifully-charred Cantonese-style chicken is full of flavour and easy to make at home. The meat stays juicy and tender. You will love the aroma of the spices coming out of oven and filling in your kitchen.
- I whole chicken, 2.25 kg (5 lbs) or 4 to 6 chicken leg quarters
- 25g brown sugar红糖
- 30g (3-4 sprigs) spring onions香葱,crushed and tie into knots
- 20g ginger (crushed to loosen the fiber)生姜
- 3 star anise 八角
- 2 clove丁香
- 1 cinnamon stick (about 2-inch length) 桂皮
- 2 tablespoons Chinese cooking wine. Either Shaoxing wine or Chinese Rose wine is fine.
- 3 tablespoons light soy sauce生抽
- 3 tablespoons dark soy sauce老抽
Spring Onion and Ginger dipping sauce:
- 10g ginger, skin removed and minced
1 spring onion, minced
- 2 tablespoons, cooking oil
- ½ teaspoon, salt
- ½ teaspoon, sesame oil (optional)
- Use a Chinese cleaver to smash the spring onions and ginger to loosen the fibres. Tie the spring onions into knots (this makes it easier when you tuck them into the chicken cavity.)
2. Combine all the marinade ingredients in a deep bowl which the whole chicken can fit in with.
3. Plunge the clean chicken into the bowl. Let the bird sit in the bowl a few hours. Flip the chicken a couple times so the entire chicken is evenly soaked with liquid.
4. Pre-heat the oven to 425F°/210C°. Dab an roasting pan or metal baking dish with 1 tablespoon of cooking oil and place the chicken inside it Close the oven.
5. Bake the chicken till the skin becomes golden or for about 55 to 60 minutes. Rotate the pan during baking process once or twice to allow for even cooking. How long does it take to cook a chicken? Generally, it takes between 10 minutes to 12 minutes per pound. The chicken is done when the juices from the thigh run clear (about 165 F°). A 4 to 5 pounds chicken would need to cook about 60 minutes in the oven of 425 F°. Move the chicken out of the oven. Let the chicken to sit for about 5 minutes.
6. In the meantime, prepare the ginger and spring onion dipping sauce, place minced ginger, spring onion, salt, and into a small bowl. Heat up 2 tablespoons of oil in a wok until it starts to smoke. Pour the oil into the small bowl and blend well. Set aside.
7. Carve the bird. Enjoy the chicken with dipping sauce.
- When the sugars caramelize, the chicken does take on a dark, almost blackened, hue. It won’t taste that way, though. If it starts to get too dark while cooking, simply tent the chicken loosely with foil and let it continue to cook. Or you can place the roasting pan in the lower rack of the oven for the first 30 minutes then move the pan to the middle rack for the remaining 20 to 30 minutes.