Classic beef n' broccoli. Easy to make and dank to eat.

Details

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 10 mins.

Ingredients

• 1 lb top sirloin steak, thinly sliced
• ¼ cup low sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon dark brown sugar
• 2 tablespoons fresh ginger, minced
• 1 tablespoon oil
• 1 head broccoli, cut into 1-inch (2 ½ cm) florets
• ½ cup water
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes, optional
• 1 teaspoon toasted sesame oil

Directions

1. In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade. Set aside to marinate for 20 minutes.
2. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown. Transfer the meat to a clean bowl and set aside.
3. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
4. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
5. Add the steak back into the pan and stir to combine. Remove from heat and serve on a bed of brown rice.

The original Di Shui Dong ribs (and this recipe) use pork spare ribs- but I have made it using beef short ribs and lamb shanks as well. You can substitute for whatever ribs you prefer; the taste will remain the same.

Recipe is originally credit of 'Da Dinner Roll' -- Go show them some love below ⬇️
https://dadinnerblog.wordpress.com/2010/07/11/shanghai-food-hunan-cumin-ribs-di-shui-dongg-style/

Details

• ⏲️ Prep time: 30 mins
• 🍳 Cook time: 2.5 hours
• 🍽️ Servings: 6

Ingredients

• NEIL PERRY'S MASTER STOCK
• water
• 3 cloves garlic, sliced
• 1 knob ginger, sliced
• 1 handful shallot ends
• 1 stick cassia bark (Chinese cinnamon)
• 2 star anise
• 375 ml light soy sauce
• 375 ml. Shaoxing wine (绍兴酒)
• 75 g Chinese rock sugar
• SPICE COATING
• 1 tbsp. Shaoxing wine (绍兴酒)
• 1/2 tsp. salt
• 1 tsp. light soy sauce
• 1 tsp. dark soy sauce
• 1 tbsp. potato starch or cornflour
• 1 3/4 cups peanut oil
• 2 tsp. minced ginger
• 1 tbsp. finely chopped garlic
• 2 fresh red chilies, seeded and finely chopped
• 2 tbsp. cumin seeds
• 2 to 4 tsp. dried chili flakes
• 2 spring onions, green parts only, finely sliced
• 1 tsp. sesame oil

Directions

1. Fill a large stockpot ¾ full with cold water. Add the sliced garlic, ginger and shallots, followed by the aromatics. Add light soy, shaoxing wine and Chinese rock sugar and bring to a boil.
2. Strain the mix through a fine sieve and add the ribs. Simmer for 1 – 2 hours turning the ribs occasionally. Switch off the heat and let sit for 30 minutes. Transfer ribs to a dish and cool in the fridge.
3. To prepare the spice coating, mix cooking wine, salt, soy sauces, flour and one tablespoon water in. large bowl. Add cooled ribs and mix to marinade.
4. In a wok, heat peanut oil to about 275 degrees. Add ribs and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well. Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin seeds and stir-fry briefly, until they are fragrant. Return ribs to the wok and stir well, seasoning with salt to taste.
5. When ribs are sizzling and fragrant, add spring onions and toss briefly. Remove from heat and stir in sesame oil.

Chicken can be substituted by assorted mushrooms and tofu.
Sichuan chilli bean pastes can be substituted by tomato paste or fresh tomatoes.
Pixian chilli bean paste 郫县豆瓣酱 Pí xiàn dòubàn jiàng
Light soy sauce 生抽 Shēng chōu
Cooking wine 料酒 Liàojiǔ
Vegetable oil 植物油 zhíwùyóu
Salt 盐 Yán
Sugar 糖 Táng

Recipe is originally credit of: https://thehutong.com/xinjiang-big-plate-chicken-xinjiang-dapan-ji/

Details

• ⏲️ Prep time: 30 minutes
• 🍳 Cook time: 1 hour
• 🍽️ Servings: 4

Ingredients

• 2 big chicken thighs or 1 whole chicken
• 3 medium-size potatoes
• 1 medium-size green chilli pepper
• 1 medium-size red chilli pepper
• 1 small yellow onion
• 10g ginger
• 5-8 cloves of garlic
• 2 tbsp of Sichuan chilli bean paste
• 1tsp of salt or salt for taste
• 1tsp of sugar or sugar for taste
• 1 tbsp of cooking wine
• 2 tbsp of light soy sauce
• 1tbsp of dark soy sauce
• 2-3 tbsp of vegetable oil
• 250g wide noodle
• 1L Chicken/vegetable stock/water (or enough to cover ingredients)
• 10 pieces of dried chilli pepper
• 1 tbsp of Sichuan peppercorn
• 1 cinnamon bark
• 2 pieces of star anise
• 2 pieces of bay leaves
• a small pinch of white pepper powder

Directions

1. Wash the chicken and cut into bite-size pieces. Cut the potatoes and chilli pepper into small pieces about bite-size. Slice the ginger, onion & crush the garlic.
2. Heat 2-3tbsp of oil in a wok with low heat and add sugar in. When sugar is getting melted, add the chicken to stir fry quickly till the chicken meat tight and dried. Add the Sichuan peppercorn, dried chilli. star aniseed, cinnamon, bay leaves, garlic, ginger, onion to fry till fragrance.
3. Put Sichuan chilli bean paste, light soy, dark soy, cooking wine and mix well. Add water/ stock to boil and cover it and simmer it for about 3 min. and then mix the potatoes well in, (make sure all the potato and chicken will be merged in the water/stock) check-in between and stir a bit in while the liquid is reducing.
4. Get a fork to check the potato, if it could get through easily. They are cooked and add the bell pepper to fry about another 3 minutes till the liquid thicken up. Give a taste and adjust the flavour for saltiness. Serve with noodles, rice or bread.