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How To make Chinese Chili with Peppers
3/4 lb Ground lamb
1 tb Dark soy sauce
1 tb Dry sherry
1 tb Hoisin sauce
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
1 sm Yellow on1on
2 tb Cornstarch
2 tb Peanut oil
1 tb Finely minced fresh ginger
4 Cloves garlic, finely minced
SAUCE:
1/2 c Chicken stock
2 tb Dry sherry
2 tb Hoisin sauce
2 tb Oyster sauce
1 tb Bean sauce
1 tb Oriental sesame oil
1 tb Distilled white vinegar
1 1/2 ts Chinese chili sauce
Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner. ADVANCE PREPARATION: In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook. Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. LAST-MINUTE COOKING: Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes. Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread. Serves: 2 as an entree; 6 to 8 as part of an Oriental meal. MENU IDEAS: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee. Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey. To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation time but results in an equally good dish. From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3.
Posted by Stephen Ceideberg; May 17 1993.
How To make Chinese Chili with Peppers's Videos
???? Chinese Chili Garlic Sauce Recipe ???? CiCi Li - Asian Home Cooking Recipes
I’d like to share with you my chili garlic sauce recipe that goes with almost everything! You can eat it with noodles, rice, and dumplings. Or be creative about it. And comment below and let me know how do you eat your chili sauce? Let’s get started!
???? Chili Garlic Sauce Written Recipe:
Serving: 2 (8 oz) jars
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients:
20 cloves garlic
1/4 cup Thai bird’s eye chili peppers, or replace with other chili peppers
2 cups finger hot peppers, or replace with other chili peppers
1 tablespoon rice vinegar
2 tablespoons rice wine
2 tablespoons sugar
1 teaspoon salt
1 3/4 cups avocado oil, or replace it with other cooking oil of
3 slices ginger
1 bulb shallot, sliced
2 stalks scallions, cut into 1-inch pieces
1/4 cup cilantro, cut into 1-inch pieces
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#CiCiLi #AsianHomeCooking #ChiliGarlicSauce
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How to cook Pan-Seared Green Chili Peppers | A Vegan Chinese Dish From Sichuan Province | 虎皮青椒
Hello, Today I would like to share with you a vegan Chinese cuisine which is called pan-seared green chili pepper (tiger skin green chili pepper), a famous Chinese cuisine from Sichuan province.
Please like and subscribe to my channel for more videos!
Ingredients:
8 st Aci Sivri green peppers,
2 to 4 garlic cloves
1 teaspoon Kikkoman soy sauce
1 teaspoon sugar
1 teaspoon Chinese rice vinegar or any vinegar that is pretty sour and not use for salad dressing.
Additional: vegetable broth or oyster sauce.
Cut the pepper into 3 even parts, if you don't like them too spicy, go ahead and take out the seeds inside. Fry them in cooking oil on low to medium heat until the skin turns golden brown and wrinkled up.
Put the fried peppers on a plate.
Use a small amount of cooking oil to fry minced garlic, pour in soya sauce, then rice vinegar. Spread the sugar evenly. The sauce is now ready!
Put the fried green chili peppers back in the pan and mix well with the sweet-sour garlic sauce. I did not add more salt because the Kikkoman soy sauce is pretty salty.
Here in Europe, I find the sort from turkey called Aci Sivri pepper most suitable for this dish.
the taste of this dish is sweet-sour and spicy, goes very well with spaghetti, noddles or rice.
How to Make Chinese Chili Oil, Easy & Quick Recipe, ???????????? CiCi Li - Asian Home Cooking Recipes
Today I’d like I share with you a Chinese chili oil recipe that will taste good with anything! It's super easy and quick. I'm sure that you will enjoy it!
Chinese Chili Oil Recipe:
辣椒油做法,中文影片:
Ingredients:
1 cup dried red chili peppers
1/3 cup dried lantern chili peppers
¼ cup paprika powder
3 tablespoons white toasted sesame
½ teaspoon salt
1 teaspoon rice wine, separated
1 tablespoon red Sichuan peppercorns
1 tablespoon green Sichuan peppercorns
1 piece cinnamon
1 black cardamom (cao guo)
1 star anise
1 slice Chinese licorice root (gan cao)
2 cloves
2 bay leaves
¼ piece dried tangerine peel
3 slices ginger
6 garlic cloves
1 1/2 cups extra light olive oil
3 tablespoons Chinkiang vinegar
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#CiCiLi #AsianHomeCooking #ChiliOil
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MOM'S CHILI OIL
Hello Nyob Zoo All!
Chili oil is eaten and loved all over the world. I wanted to share with you all my mom's chili oil recipe. It's so easy yet SO MOUTH DROOLING ADDICTING. It's the chili oil I love to put on all my noodle soups, dumplings, stir fry, eggs, etc. It's amazing on lots of different dishes. This chili oil is on the mild side. So if you want this extra spicy, you have the flexibility to do so. So give it a try and see if this one is up your taste buds.
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NOODLE RECIPES TO USE CHILI ON:
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#momsrecipe #chilioil
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About Cindy
My Name is Cindy Her, I am a full time Pastry Chef in the Pacific Northwest and part time food content creator for C.HerCreations (C.HawjCreations). I specifically focus on Hmong food I grew up eating but I also venture into other South East Asian food as well.
As a second generation Hmong American woman, my goal is to teach you what Hmong people love to eat, what we cook, how we cook it, how it has evolved, and how we enjoy it. I want you to learn a little bit more about the Hmong food culture and I hope you all stay tuned on this culinary adventure with me. As always, happy cooking :)
-Cindy Her [C.HerCreations]
???? Dad's ADDICTIVE Chili Oil! (辣椒油)
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Watch Daddy Lau teach us how to make Cantonese restaurant-style chili oil at home. You can put it on anything to give it a kick of aromatic spice!
Sichuan Chili Powder:
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???? RECIPE + INGREDIENTS????
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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South China Morning Post:
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Cookaround recipes:
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Chinese Cooking Demystified:
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⏲ CHAPTERS ⏲
00:00 - Prepare chili mix
00:37 - What kind of chili flakes to use
01:40 - Prepare aromatics
03:22 - On chili oil
04:01 - Prepare wok & oil
04:13 - Kind of oil to use
04:40 - Fry aromatics
06:43 - Pour oil over chili mix
07:26 - How to avoid smoky flavor & how to store
07:57 - Finish with final toppings
08:33 - Adding more oil
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Move Over Huy Fong! The BEST Homemade Chili-Garlic Sauce!
This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but is freshly made with no preservatives. Super easy to make and customize for flavor and heat level. I use this in SO MANY recipes, it is a serious FLAVOR BOMB!
CHAPTERS:
0:00 Why make a Homemade Chili Garlic Sauce
0:43 Ingredients
1:03 Heat Level
1:32 Remove Pepper Stems
2:01 Garlic
2:30 Add Vinegar, Sugar, Salt & Pepper
3:11 Process Sauce
3:30 Add Water or Vinegar
4:36 Simmer Sauce
5:00 Variations - Fish Sauce
5:38 Thickness
6:07 Heat Factor
6:49 Sauce or Paste - Thickness
7:30 Compare to Huy Fong Brand
9:06 Uses
9:57 Other Recipes
THINGS YOU’LL NEED:
4 ounces spicy chili peppers – This works for any pepper of choosing. I used a bunch of Fresno peppers. Use a variety.
4 cloves garlic chopped
2 tablespoons white vinegar
1 teaspoon sugar
Salt and pepper to taste
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #chiligarlicsauce #chilisauce #sauce #saucerecipe