SPICY BEEFLESS STIR-FRY TOPPED WITH SCALLION AND CORIANDER
Adapted and veganized from Cooking Channel's Chinese Food Made Easy. I used gardein frozen beefless tips for this, but I imagine pieces of seitan would work wonderfully here as well. Serve this with wasabi mayo (recipe below) over some warm flatbread or tortillas...DELICIOUS!! This recipe is so quick and easy to throw together. Cumin is not a spice one might expect to find in a Chinese dish. There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that call for the use of spices such as cumin and fennel, which found their way to China along the Silk route. The spices in the dish are distinct and extremely flavourful, and pair amazingly with the fresh scallion and coriander. Please, if you can, take the time to freshly grind your cumin from the whole seeds. I used a mortal and pestle, and it made ALL the difference!
Provided by Kozmic Blues
Categories Chinese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste.
- Mix the wasabi paste, remaining water and vegan mayonnaise together. Season with some sugar, and set aside.
- To make the spicy coating: Grind your cumin seeds in a mortal and pestle.
- Once ground into a powder, add dried chile flakes, black pepper, and salt.
- Heat a wok or pan over high heat and add the peanut oil.
- Add the beefless tips or seitan and stir-fry for less than 1 minute.
- Add spicy mixture and stir to coat pieces in spice and oil.
- When spices become fragrant, pour in the rice wine or sherry, and season with the soy sauce.
- Remove the pan from the heat and stir in the cilantro, and spring onions. Serve immediately on warmed bread of choice with wasabi mayo.
Nutrition Facts : Calories 108.4, Fat 9.7, SaturatedFat 1.6, Cholesterol 2.7, Sodium 607.3, Carbohydrate 5.2, Fiber 1.1, Sugar 1.5, Protein 1.4
SPICED BEEF STIR-FRY TOPPED WITH SPRING ONION AND CORIANDER
There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that call for the use of spices such as cumin and fennel, which found their way to China along the Silk route. Lamb and mutton are the preferred choice of meat of the Muslim Chinese but you can use any red meat you prefer. The spices in the dish are distinct and extremely flavourful, but the creme de la creme is the addition of lots of chopped spring onion and coriander (cilantro) to complement the meat. Who said that tasty dishes need be complicated?
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 16
Steps:
- To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar, and set aside.
- To make the spicy coating: Mix all the ground cumin, dried chile flakes, black pepper, and salt, on a plate.
- To make the beef: Prepare the fillet by hammering it with a meat mallet, or the side of a Chinese cleaver. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix.
- Heat a wok or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo.
SPICY SCALLOP AND SNOW PEA STIR-FRY
It's scallops season here in Maine! Our local supermarket chain (Hannaford's) included the following recipe in their monthly magazine. Outstanding!
Provided by lecole54
Categories Chinese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
- Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
- Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.
SPICY STIR-FRIED GREEN BEANS AND SCALLIONS
Originally from Cook's Magazine. Can be a side dish (4 servings) or a vegetarian main course (2 servings)
Provided by dianegrapegrower
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. Set aside.
- Heat a heavy skillet (12") over high heat until extremely hot. Carefully swirl 2 tablespoons oil to coat the bottom. Fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp-tender - about 4 minutes. Add scallions, continue cooking in same manner until scallions are charred and beans are tender.
- Make a well in the center of the pan; mash garlic and remaining 1 t. oil together. Fry until fragrant - about 5 seconds - and stir into vegetables. Add soy mixture and toss into vegetables to coat; Cook until liquid is reduced by about half, about 15 seconds. Serve immediately.
Nutrition Facts : Calories 236.8, Fat 16.3, SaturatedFat 2.8, Sodium 1021.4, Carbohydrate 21, Fiber 5.7, Sugar 10.8, Protein 5.9
SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO
This is a very spicy dish, if you prefer a milder taste, simply halve the quantities of coating. you can also serve this into warmed flatbreads or tortilla wraps.
Provided by English_Rose
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
- Slice into wafer thin slices.
- Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
- Heat a wok or pan over a high heat and add the peanut oil.
- Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
- Take off the heat, stir in the cilantro and scallion and serve immediately.
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