Chinese rice recipes:Shrimp fried rice

A traditional Chinese fried rice dish with fresh succulent shrimp, red pepper, zucchini and green peas.

Ingredients

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons sesame oil

3 tablespoons peanut oil or canola oil

16 large uncooked shrimp (prawns)-peeled and deveined

½ red pepper (capsicum)-diced

1 zucchini (courgette)-diced

½ cup frozen peas-defrosted

2 cloves garlic-minced (crushed)

3 cups cold cooked long-grain rice (preferably left to cool in the fridge overnight)

Method

MIX together the soy sauce, oyster sauce and sesame oil in a small bowl. HEAT a wok or large frying pan over a high temperature then add 1 tablespoon of the oil. ADD the shrimp and stir-fry for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil, add the red pepper and stir-fry for 1 minute. ADD the zucchini and stir-fry for 2 minutes. ADD the peas and garlic and stir-fry for 30 seconds. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the sauce mixture and stir-fry for 2 minutes. ADD the cooked shrimp and toss to mix and heat through.

Soy sauce has been a fundamental part of Chinese cooking for thousands of years. It’s made from a fermented mix of soybeans, wheat flour, salt and water and has a strong savory flavor. Soy sauce is used to add flavor and color to many Chinese dishes including stir-fries, noodle dishes, braises, fried rice, soups, marinades and dipping sauces. The most versatile Chinese soy sauce is light soy sauce also known as superior soy sauce.

This recipe serves two as a side dish, or simply double the amount of ingredients and add some extra protein like shrimp, egg or chicken (rotisserie chicken is ideal) to make a complete meal.

Ingredients

1 tablespoon oyster sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 tablespoons canola or peanut oil

1 small onion-finely chopped

¼ red pepper (capsicum)–finely diced

1 slice ham-chopped into small pieces

1 clove garlic-finely chopped

2 cups cold cooked rice (preferably left to cool in the fridge overnight)

¼ cup frozen peas-defrosted

Method

MIX together the oyster sauce, soy sauce and sesame oil in a bowl. HEAT a wok or large frying pan over a high temperature then add the oil. ADD the onion and red pepper and stir-fry for 2 minutes. ADD the ham and garlic and stir-fry for 1 minute. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the peas and sauce mixture and stir-fry for 2 minutes.

Ingredients:
Sweet potato silk noodle 100g(soak in water)
Fried peanuts 10g
Pickled mustard 20g(chopped)
Spring onion 20g(chopped)
Garlic 5g(minced)
Coriander leaves 20g(chopped)
White sesame seeds 20g
Spinach 100g

Red chili oil 30g
½ tbsp of sesame oil
18 tbsp of Broth
1 tbsp of vinegar
½ tbsp of baking chili powder
½ tbsp of Sichuan pepper powder(Pricklyash powder or wild pepper)
½ tbsp of essence of chicken
1 tbsp of light soy sauce
1/3 tbsp of salt

Methods:
1.Put all seasoning with Garlic and Pickled mustard in a big bowl.

2.Cook the soaked silk noodles until well done(about 3 minutes) and scald spinach.

3.Cook broth until boiling and pour in the bowl and pick the cooked silk noodles in with spinach.
4.Add in white sesame seeds,spring onion,cooked peanuts and Coriander leaves.

Attention:
Spinach can be replaced by other varieties of vegetables.

Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces.

Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.

While it’s nice to own one, you don’t need a cleaver to cook Chinese food.

Place all the cut vegetables on a tray or cooking sheet. That way, you won’t forget anything. Just be careful not to mix them up, as cooking times will vary among vegetables.

Drain tofu before using, as this allows it to absorb the other flavors in the dish.

Marinate fresh meat.

Always cut beef across the grain.

Cut the meat into uniform pieces so that it will cook more evenly. If you’re not using a recipe, a general rule is to cut everything into bite-sized pieces.

When adding oil for stir-frying, drizzle the oil down the sides of the wok.

When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.

Don’t use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.

If preparing stir-fried meat and vegetables, stir-fry the meat first and set it aside. Usually you will return it to the wok with a sauce during the final stages of cooking.

When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than snow peas or bean sprouts.

If you are uncertain in what order to cook vegetables, simply stir-fry them separately. Never overcook.

Once you’ve gained a bit of experience and can “guestimate” amounts such as one teaspoon or two tablespoons, try storing sauces in plastic containers similar to the syrup dispensers used in restaurants. This cuts down on the amount of washing up after each meal. Just be sure to label each of the containers!

Always use fresh ginger, not powdered.

If desired, use sugar as a substitute for MSG (Monosodium Glutamate).

The formula for mixing cornstarch and water is 1 to 2: for example, 1 tablespoon of cornstarch with 2 tablespoons of water

Taste the dish and adjust the seasonings as desired.

And finally, in the immortal words of one of my favorite cooking teachers: “the two most important things about Chinese cooking are a hot stove and a sharp knife.

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