hrothgar Posted November 21, 2015 Report Share Posted November 21, 2015 I've been teaching myself to cook Chinese food (i.e. real Chinese food not the stuff commonly labelled as such in Europe/USA) lately. Today I made this stir-fry beef with scallions: http://www.foodparadisetv.com/food/vlogs-clips/beef-with-scallions/ If your soy sauce is as salty as mine, don't add any additional salt. My favourite recipe I've made so far (check out the entire channel) is this chicken with cashew nuts: I found the following book quite useful when I was trying to figure out Chinese cooking http://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773 <Looks like it is out of print and very expensive> The following might be a better choice and it contains a lot of the recipes from both Land of Plenty and her book on Hunan http://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045 Quote Link to comment Share on other sites More sharing options...
cherdano Posted November 22, 2015 Report Share Posted November 22, 2015 I've been teaching myself to cook Chinese food (i.e. real Chinese food not the stuff commonly labelled as such in Europe/USA) latelyI take exception to equation Chinese restaurants in the US with European ones. It really takes effort to find one in the US that is as bad as the typical one in Germany, for example. Quote Link to comment Share on other sites More sharing options...
mgoetze Posted November 22, 2015 Author Report Share Posted November 22, 2015 Ah yes, Hunan, the land where they say "oh, those red chilis? They're just in there to give the food a little color." (In a dish that I found barely edible after scraping off all the chilis.) Almost every Chinese person will disagree with me, but I prefer the heartier (and less spicy) fare from northern China. Quote Link to comment Share on other sites More sharing options...
blackshoe Posted November 22, 2015 Report Share Posted November 22, 2015 In Taipei many years ago, a shipmate of mine met a young local who had just graduated high school and was planning to attend UCLA in the fall. She took us to a local restaurant. Five story building, each floor a different Chinese cuisine. To this day I have no idea what we ate, but it was very good. :-) BTW, my shipmate and I were the only roundeyes in the place. Quote Link to comment Share on other sites More sharing options...
hrothgar Posted November 22, 2015 Report Share Posted November 22, 2015 I take exception to equation Chinese restaurants in the US with European ones. It really takes effort to find one in the US that is as bad as the typical one in Germany, for example. On the bright side, 30 odd years ago the Chinese restaurants in the US were horrible. It took time for the Americans to figure out the the "real" Chinese food was better and more time for the Chinese cooks to figure out that the Americans would pay for something other than chop suey If you're lucky, in 10 or 20 years you'll ahve good chinese food as well... Quote Link to comment Share on other sites More sharing options...
y66 Posted November 29, 2015 Report Share Posted November 29, 2015 Andy Ricker's Lapp Meuang with a few substitutions. Quote Link to comment Share on other sites More sharing options...
hrothgar Posted November 29, 2015 Report Share Posted November 29, 2015 Andy Ricker's Lapp Meuang with a few substitutions. I made that Was quite good. I still have a quart of left over pig blood in the freezer Quote Link to comment Share on other sites More sharing options...
mgoetze Posted February 2, 2016 Author Report Share Posted February 2, 2016 Heat vegetable oil on high heat in a non-stick pan until steaming. Add 3 stirred eggs. After a few seconds, as soon as it is firm enough, roll the egg up, flip the roll, and cut into bite-size pieces. Give it a quick stir and remove onto a plate. Add some more oil to the pan, reduce to medium-high heat, stir-fry finely chopped ginger and garlic for about 10 seconds, add veggies (sliced spring onion, thin carrot strips, strips of cabbage). Stir-fry for a while, adding just a little bit of water if using cabbage. Once the water has evaporated, add pre-cooked rice (the rice should rest in the fridge for at least one day after cooking - when ready to make this dish, take it out, add some vegetable oil and stir well to get rid of any clumps). Stir-fry for another minute or two, add soy sauce and sesame oil to taste, mix it up, turn the heat off and put the eggs back in. Quote Link to comment Share on other sites More sharing options...
y66 Posted February 3, 2016 Report Share Posted February 3, 2016 Heat vegetable oil on high heat in a non-stick pan until steaming. Add 3 stirred eggs. After a few seconds, as soon as it is firm enough, roll the egg up, flip the roll, and cut into bite-size pieces. Give it a quick stir and remove onto a plate. Add some more oil to the pan, reduce to medium-high heat, stir-fry finely chopped ginger and garlic for about 10 seconds, add veggies (sliced spring onion, thin carrot strips, strips of cabbage). Stir-fry for a while, adding just a little bit of water if using cabbage. Once the water has evaporated, add pre-cooked rice (the rice should rest in the fridge for at least one day after cooking - when ready to make this dish, take it out, add some vegetable oil and stir well to get rid of any clumps). Stir-fry for another minute or two, add soy sauce and sesame oil to taste, mix it up, turn the heat off and put the eggs back in. Variations on this are a fav in my house. Second your suggestion to use leftover rice. Quote Link to comment Share on other sites More sharing options...
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