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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
GREEN CHILI PEPPER & PORK BELLY STIR-FRY RECIPE #recipe #cooking #chinesefood #spicyfood #pepper
Chinese Red Chili Paste Recipe By Food Fusion
A very important sauce for upcoming chinese recipes which will give them restaurant flavour. Make it in advance get ready to add that secret touch to your recipes. #HappyCookingToYou
Written recipe:
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Chinese Red chilli paste
Recipe in English:
Ingredients:
Secret Red Chili Paste:
-Lehsan (Garlic) cloves 125 gms
-Lal mirch powder (Red chili powder) ½ Cup
-Tomato ketchup 4 tbs
-Safed mirch powder (White pepper powder) 1 pinch
-Namak (Salt) 1 pinch
-Pani (Water) ½ Cup or as required
-Oil 1 Cup
Directions:
For Secret Red Chili Paste:
-In chopper,add garlic,chop well & set aside.
-In bowl,add red chili powder,tomato ketchup,white pepper powder,salt and water,mix well & set aside.
-In wok,add oil,chopped garlic and fry until golden brown.
-Now add prepared red chili paste,mix well and cook until oil separates (3-4 minutes) & set aside.
-Can be store in air tight container for up to 1 month on shelf.
HOW TO MAKE CHINESE CHILI OIL LIKE A PRO? #recipe #chilioil #spicyfood #chinesefood #cooking
Sichuan Chili Oil: How to make perfect authentic chinese chili oil at home
This Video will show you in 5 steps how to make authentic and savory Sichuan Chili Oil at home. You’ll learn one of the key factors for a great Chinese chili oil: the infusion of the oil with aromatics. While traveling through China for 3 months, I fall in love with the flavorful and authentic Chinese chili oil and its versatile use.
You can use Chinese chili oil to spice up noodles, soups, dumplings, or even your breakfast eggs and I’m sure you’ll love it as much as I do!
PRINTABLE RECIPE:
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// INGREDIENTS IN THIS RECIPE
Sichuan Chili Flakes:
Black Rice Vinegar:
Sesame Seeds:
Sesame Oil:
Black Cardamom:
Sichuan Pepper:
Cinnamon Sticks:
Bay Leaves:
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Most addictive Red Chili Oil Recipe to SPICE UP YOUR LIFE!
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LAY HO MA (how's it gong in Cantonese)! It's with great excitement to share this episode today! Let's make a deliciously smokey and spicy ghost pepper level chilli oil recipe right at home. This ruby red Chinese style chilli oil can be enjoyed on virtually anything that calls for oil like stir fry's, sauces, even salad dressings or hummus! Let's begin.
Ingredients:
1/2 red onion
3 pieces garlic
small piece ginger
3 sticks green onion
1 cinnamon stick
1 star anise
3 cloves
3 cardamom pods
1 tsp white sesame seeds
3 cups avocado oil
3 ghost peppers
1/3 cup gochugaru
1/2 tsp salt
Directions:
1. Thinly slice the red onion. Dice the garlic and ginger. Finely chop the green onions. Slice the ghost peppers in half
2. Add the cinnamon stick, star anise, cloves, cardamom pods, and white sesame seeds into a saucepan. Toast on medium heat for 3-4min. Then, set them aside
3. Add the avocado oil into the saucepan and let it heat up for about a minute or two. Very carefully spoon in the red onions, garlic, ginger, and ghost peppers
4. Fry for about 4-6min. Then, carefully transfer the ingredients onto a plate lined with paper towel. Spread them out so that they will stay crispy (use this as a topping on other recipes)
5. Carefully add the green onions into the oil along with the toasted spices. When it begins to bubble, add in the gochugaru and salt. Let it cook for about a minute. Then, turn the heat down to medium low and simmer for about 15min
6. Turn off the heat and allow the oil to cool. Then, carefully strain through a sieve and then into a jar. Keep the cinnamon stick and ghost peppers in the bottle. Store the oil in the fridge and enjoy for up to 4-6 months. Admittedly, I keep mine in the cupboard and it's enjoyed way faster than it should ;)
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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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The BEST Homemade Chili Oil You Will EVER TRY!
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