Dinner•Party Ideas•Side Dishes

Chinese Cooking for fun

October 22, 2019 by karine Recipe rating:
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Chinese Cooking lessons at Sur La Table

Why not try to make your classic take-out more of a make-in. I lived in China Town in NYC for a few years and this brought me back to that place instantly. Especially at 8:30 AM prepping for my class, it reminded me of walking to the subway on Grand Street with so many different aromas wafting through the air. Sur la Table was in a different world today! 

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Kung Pao Chicken

This is a classic Chinese dish from the Sichuan Province of China.

Course Main Course
Cuisine Chinese
Servings 4

Ingredients

To Velvet the Chicken

  • 1 tbsp cornstarch
  • 1 large egg white
  • 1 tbsp rice wine vinegar
  • 2 tbsp veg oil divided
  • 1/2 tsp salt
  • 1 lb boneless, skinless chicken breast

Seasoning sauce

  • 1 tsp cornstarch
  • 1/8 tsp fresh ground black pepper
  • 1 tbsp Shaoxing rice wine
  • 1 1/2 tbsp dark soy sauce
  • 1 tbsp rice wine vinegar
  • 3 tbsp hoisin sauce
  • 2 tbsp water
  • 1/2 tsp toasted seasame oil

Veggies

  • 2 tbsp veg oil
  • 7 dried red chilies 1 1/2 tbsp
  • 1 1/2 tbsp minced ginger
  • 1/2 lb green beans blanched
  • 1 red bell pepper cut into strips
  • 1/4 diced white onion
  • 1 clove garlic thinly sliced
  • 1/2 cup roasted peanuts
  • 2 green onions- scalions sliced thin/diagnal

Instructions

Marinade

  1. In a large bowl add the velveting ingredients- whisk and set aside

The chicken

  1. Cut the chicken breast length wise in half then cut across the grain into 1/8 inch slices- tranfer chicken to velvet bowl and stir-coat and marinate for atleast 30 mins...

Seasoning sauce

  1. Add all seasoning sauce ingredients to a small bowl- whisk and set aside

To velvet chicken

  1. Bring a medium stock pot with salted water and 1 tbsp of oil to boil. Reduce to a simmer and add the chicken stirring to separate the pieces... boil for 3 mins and remove to a paper towle-lined sheet pan to drain

To cook

  1. Heat veg oil in a wok or large saute pan over high heat. Once the oil is hot, add the chiles and stir fry until they start to brown in color- about 3 mins.

    Remove chilies from the pan

    Add the ginger and quickly toss until fragrant- about 30 secs.

    Add green beans, peppers, onions and garlic and stir fry until veggies begin to soften about 3-5 mins.

    Add the chicken and red chiles and stir-fry for about 5 minutes.

    Add the peanuts and toss until well combined.

    Add the sauce and stir non-stop till the chicken is well coated with sauce and fully cooked.

    garnish with sliced scallions and serve!

The next recipe is great as a main dish or a side dish.  It was delicious. We followed the recipe more or less… but play around with different veggies!!!! 

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BBQ Pork Fried Rice

This is a great dish to use left over rice as it's better when you use pre-cooked, refrigerated rice!!!

Course Side Dish
Cuisine Chinese
Servings 4

Ingredients

  • 2 tbsp veg oil divided
  • 2 large eggs slightly beaten
  • 1/2 yellow onion finely diced
  • 1 large carrot finely diced
  • 1 tbsp minced fresh ginger
  • 1 clove garlic minced
  • 8 ounces chinese BBQ pork chai siu diced-1/2 inch pieces
  • 1 cup peas frozen or fresh
  • 2 tbsp soy sauce plus more to taste
  • 2 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 2 cups cooked rice

Instructions

To prepare the eggs

  1. Add 1 tablespoon oil to a wok or large saute pan. Set over medium-high heat. Once oil and pan are hot add the eggs and cook... stirring gently until just set- 30 seconds... transfer to small bowl- set aside- wipe wok clean

To cook the fried rice

  1. Pour remaining 1 tbsp oil to the wok. Heat over medium high heat. When hot add diced onion and carrot... stir fry until tender onions... 2-4 minutes. Add ginger and garlic and cook till fragrant... Add the bbq pork, peas, rice, soy sauce, vinegar and sugar to the wok... stir! Cook for a bit more and fold in cooked eggs...

    To serve- add sesame oil... taste and adjust with soy sauce....

We also made a delicious side of green beans!  the most fun was making the egg rolls.  We also talked about different non-asian fillings- Some students thought making a tomato grilled cheese would be fun. I thought maybe a leftover thanksgiving idea with all the fixing wrapped up in a little bundle-dip in cranberry sauce or gravy recipe to come- clicker

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Fried Green Beans

Stir frying greenbeans is quick and a perfect side -add the sauce for an asian flair

Course Side Dish
Cuisine Chinese
Servings 4

Ingredients

Chile sauce

  • 1/4 cup chicken broth
  • 1 tbsp soy sauce
  • 2 tsp minced garlic
  • 2 tsp chile bean paste
  • 1/4 tsp toasted sesame oil
  • 2 tsp granulated sugar 1/2
  • 1/2 tsp sea salt

Green Beans

  • 2 cups veg oil
  • 1 lb green beans cut into 2 inch and blanched
  • 1/2 tsp cornstarch mixed in 1 tsp water

Instructions

  1. To make the chile sauce- add all ingredients and whisk-set aside

    To cook beans- put oil into wok and heat till 350 F

    Carefully add green beans into oil and cook.toss constantly for about a minute. With a slotted spoon or spider transfer the beans to paper towel to drain.

    Drain out the oil... Then return To a wok 2 tsp of oil... coat wok.. Add the beens and chile sauce... till it's a boil... then add the cornstarch slurry and cook till thickens... needs to boil out.

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