As a kid, ordering Chinese takeout was a real treat. We usually ate home-cooked meals every night. Fast forward a few decades later. I moved to New York City, where ordering Chinese food—or any food—became a reflex action. Seriously, how could I cook in a bite-sized kitchen?
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At PBS Parents, I was lucky enough to connect with Alice Currah. Through her on this blog, I learned that many popular dishes ordered in Chinese restaurants can easily be recreated at home.
It costs less, and it’s healthier. Our family still eats out—probably more than we should. But, my kids have given homemade Chinese a thumbs up, which inspires me to try more recipes, more often.
I hope the incredible collection below inspires you to try too. If you scramble the egg in oil first, then once it’s mostly done add in your veggies. Add more oil/soy sauce as needed.
The first instalment of Observer Food Monthly's collection of the best Chinese recipes, including dishes from Kenneth Lo and Fuchsia Dunlop. Master favorite Chinese recipes, from easy lo mein to chicken fried rice, and explore classic Hunan, Cantonese, and Szechuan recipes as.
Add any meats you want, toss around in the pan for a few. Then add your rice. I have done it with both fresh and leftover rice, it seemed the same to me, honestly. I added a few drops cashew oil, and a lot of soy sauce (cause I love it). Toss around a bit more to mix it, then put a lid on to finish cooking the veggies and get all the flavors mixed in. Add soy, or plum sauce, or sriracha or whatever you like from there. The biggest thing for me is what veggies to use.
So if you want a particular type of flavor, pay attention to what is in your fav version. I love using a wee bit of onion, with big chunks of red and green peppers.
Experiment though, there’s so many variations. A “Chinese street vendor” told you to add in “plum sauce, sriracha, or whatever you like”?
“Ive done it with fresh and left over riceseems the same to me” It’s not. Again, the question wasn’t how to make something unique and different, in which case your answer would have been helpful. It was how to make the classic take-out Chinese fried rice, which is pretty much the same everywhere in the US and I guarantee you doesn’t contain cashew oil or sriracha. Sometimes steering someone away from a crap answer is plenty worthwhile, especially when the correct answer has been posted elsewhere already. • Pingback: () •.
Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes.
Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute.
Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired. Photograph by Antonis Achilleos.