Treasures Of The Earth Chinese Stir Fry Recipes

CHINESE SPICY EIGHT TREASURES STIR FRY

Steps:

• Stir fry the spiced bean curd with a teaspoon of oil over medium heat for 2 minutes. Take it out of wok and set aside. Stir fry the carrot with a teaspoon of oil using medium heat for about two minutes...until softens slightly. Take it out of wok and set aside. Repeat the process another two times with the edamame and the cubed pork and set both aside.
• Then add a tablespoon of oil to the pan and stir-fry the garlic over medium heat for about a minute. Add the shrimp and stir to combine. Add the peanuts and stir for another 3-5 minutes, until they start to smell fragrant. Then add the green pepper and mix well. Now add all the pre-cooked ingredients: the bean curd, carrot, edamame and pork. Continue to stir and cook for another few minutes so that everything comes together. Add cooking wine, spicy bean paste, sugar, sesame oil, and the black bean chili sauce. Stir everything together and keep stirring until most of the liquid has evaporated and all the ingredients are well-coated in sauce. Plate and serve!

TREASURES OF THE EARTH (CHINESE STIR FRY)

Steps:

• peel potato and wash eggplant and bell peppers.
• cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces.
• poor 2 T oil into a pan to heat over medium high heat.
• stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.
• while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside.
• add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so.
• transfer the veggies to the plate with the potatoes.
• add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic.
• add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste).
• add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.