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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
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.
Homemade Chili Oil Recipe w/ Crunchy Garlic & Shallots!
I promise you’ll never buy chili oil again.
— This is also a great way to use leftover frying oil! I like to use my leftover oil from chicken because it gives the chili oil extra flavor
— I purposefully made this recipe to be mildly salty. This ensures it doesn’t change the taste of the foods you’re adding it too. Remember - you can always add more, but it’s hard to take out!
- 1.5 cups (350ml) neutral frying oil
- .5 cup (118ml) chili pepper flakes
- .5 cup (118ml) gochugaru Korean red pepper flakes
- 1 tsp salt
- 1 tbsp soy sauce
- 100g diced shallots (2-3 whole pieces)
- 20g roughly chopped garlic (3 large cloves)
1. Heat the frying oil and add diced shallots. Cook for about 6 minutes and stir every minute until golden brown.
2. Add the roughly chopped garlic to the oil and cook for about 2 minutes.
3. Sprinkle in the salt and drizzle in the soy sauce at the edge of the pan.
4. Add the dried chili pepper and Korean chili flakes and cook for 2 minutes while continuously stirring. Turn off the stove and remove the pan from heat.
5. Transfer the oil to a glass jar and let cool. The oil will keep fresh in the refrigerator for up to 6 months.
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#shorts #chilioil #asianfood
How to make Lao Gan Ma Chili Crisp AT HOME | My Homemade CHILI CRISP Oil Recipe! | Marion's Kitchen
And it's super addictive. Marion Grasby's homemade chilli crisp oil recipe is perfect with seafood, dumplings, salads - anything where you want to add a real homemade chilli hit!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
The BEST Homemade Chili Oil You Will EVER TRY!
#shorts #chilioil #spicy #homemade
How to make Chili Oil ***EASY 5 MIN RECIPE*** CHINESE HOT SAUCE (中国辣椒油)
IMPORTANT NOTE - Please be super sure that the glass jar you are using is heat proof before pouring in the hot oil OR use a heat proof container first to make the oil then when it has cooled down completely, transfer into a glass jar of your choice
LAY HO MA everyone! I'm so excited to have filmed this to share with you - it was a highly requested recipe! Plus, I'm Chinese so I'm not sure why this episode was not filmed sooner! Nonetheless, join me in today's episode and learn how to make Chinese chili oil from scratch! Let's begin.
Ingredients:
4 tbsp red pepper powder (find this at Asian grocers)
2 tbsp toasted white sesame seeds
1 tsp sichuan peppercorns
1 star anise
1 bay leaf
1 tsp sesame oil
1 cup grapeseed or vegetable oil
1 small piece ginger
Directions:
1. In a mason jar, add in all the dry ingredients. Crush the peppercorns in a pestle and mortar
2. Add the sesame oil into the jar
3. Heat the oil in a saucepan over medium high heat for about 3-5min
4. Place the ginger in the oil
5. When the ginger turns golden brown, remove it, and turn the heat off
6. Carefully pour the hot oil into the mason jar
7. Let the incredible flavour infuseeeeeeeeee!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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???? Dad's SPICY Chinese Chili Sauce! (辣椒醬)
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Watch Daddy Lau teach us how to make Chinese chili sauce! Even though his version is milder for our Cantonese palate, you can customize it with whatever pepper you like.
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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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:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? 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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???? LINKS MENTIONED ????
First We Feast:
Gary Pilarchik (The Rusted Garden):
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⏲ CHAPTERS ⏲
00:00 - Prepare garlic
00:52 - Prepare chili peppers
01:06 - Scoville Heat Scale
01:55 - Dice peppers
03:11 - Fry garlic & chili peppers
06:07 - Chili oil vs Chili sauce
07:05 - Season sauce
07:42 - Dad’s usual version
08:22 - What dishes to use this with?
09:01 - Taste test & storage
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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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 -