Continue sharing with you some fast and simple recipes. Today we have a Chinese guest – fried white cabbage with Sichuan and chili pepper. Fast stir-frying in a wok makes it crusty but gentle inside at the same time. It turns out very juicy, sour-sweet, with citrus flavor because of the Sichuan pepper. Red-hot wok …
This salad is a perfect fit if you need to use the beef leftover, but of course, if you’re using a fresh one, it’ll be just as good. Asian cuisine is always a taste and flavor explosion. They are very good in taste combinations like sweet, bitter, sour but they are balanced at the same …
Today we have Chinese Carbonara variation. Except for the bacon, we’ll also add a bit of vegetables, stir-fry the noodles and instead of yolks, we’ll make a Chinese sour-sweet sauce based on soy sauce, vinegar, sesame oil, and sugar. Actually, what we’ll have, as a result, reminds the Carbonara only because of bacon. But that’s …
Gongbao chicken (or Kung-Pao, although the right variant is Gongbao) it’s a stir-frying dish from China. in the first place. If you’re not familiar with “stir-frying”, I’ll explain in a few words – fast wok frying. In the future, I’ll prepare some information about wok and how to cook there right. And now, I’ll try …
Personally, I’m very fond of Asian cuisine. Mostly, because of their ability to cook rich flavored dishes with minimum ingredients. And this chicken in a sour-sweet sauce, not an exception. Here we have some battered chicken, fast fried vegetables, and as you see, sour-sweet sauce. Thanks to fast high-heat processing, vegetables remain all the vitamins, …
The main advantage of this soup is that you don’t need any exotic ingredients. The one that you might have problems with finding is buckwheat noodles. In case you are the one it has happened to, on an exceptional basis I’ll let you replace it with rice or wheat Chinese noodles. The taste of soup …