Why You’ll Love This Dish

• Quick & Easy: A 15-minute stir-fry that fits into any schedule.
• Minimal Prep: Just a bit of chopping and a handful of ingredients.
• Unique Texture: Lightly crunchy yet tender—unlike any potato dish you’ve had before.
• Bold, Balanced Flavors: A harmony of tangy, spicy, and subtly sweet.
• Naturally Vegan: A plant-based dish packed with flavor.
• Simple Ingredients: Uses everyday pantry staples!

What Makes Stir-Fried Shredded Potatoes Special?

Unlike Western potato dishes, this Chinese classic keeps the potatoes crisp instead of soft. The secret? Soaking the julienned potatoes to wash away excess starch, then flash stir-frying over high heat. This quick cooking method locks in that signature crunch while letting the potatoes soak up the vibrant, mouthwatering flavors of vinegar, chili, and garlic.

A Quick Look at the Health Benefits

• Potatoes – Packed with vitamin C, potassium, and fiber.
• Chilies – Give a natural metabolism boost.
• Garlic Powder – Great for heart health and immunity.
• Rice Vinegar – Aids digestion and adds that refreshing tang.

Ingredients You’ll Need

How to Make Suan La Tu Dou Si (It’s Easier Than You Think!)

1. Prep the Ingredients (5 minutes)

• Julienne the spring onion and chilies.
• Peel and cut the potato into thin, even strips.
• Rinse the shredded potatoes at least three times until the water runs clear, then soak them in fresh water—this helps keep them crisp.

2. Make the Sauce (1 minute)

• In a small bowl, mix together dark rice vinegar, sugar, light soy sauce, peppercorn oil, and garlic powder. Set aside.

3. Stir-Fry in a Flash (5 minutes)

• Heat a little oil in a wok.
• Add the spring onion and chilies, stir-frying until fragrant.
• Drain the shredded potatoes well and toss them into the wok.
• Stir-fry for about 2 minutes—they should start turning slightly translucent.

4. Add the Sauce & Finish (2 minutes)

• Pour in the sauce and turn the heat up to high. Stir well to coat.
• Stir-fry for one more minute, then remove from heat.
• Serve immediately—best enjoyed with steamed rice!

Customize It Your Way!

• Milder Spice? Use fewer chilies or skip them.
• Extra Crunch? Cut the stir-fry time slightly.
• Sweeter Taste? Add another half tablespoon of sugar.
• More Tang? Increase the vinegar for a sharper bite.

Why This Recipe Works (Perfect for Beginners!)

This dish is proof that simple ingredients can make something magical. The quick soak keeps the potatoes from turning sticky, and the mix of vinegar, soy sauce, and a touch of sugar brings a perfect balance of flavors—sweet, sour, salty, and just a bit of heat. Plus, it’s so quick and forgiving that anyone can master it!

What to Serve with Stir-Fried Shredded Potato

This dish is fantastic on its own, but here are a few pairing ideas:

• Steamed Jasmine Rice – Soaks up the flavors beautifully.
• Garlicky Stir-Fried Bok Choy – A refreshing contrast.
• Kung Pao Chicken – A classic combination if you want something meaty.

Pro Tips for the Best Stir-Fried Shredded Potato

1. Cut Evenly – Uniform slices cook evenly.
2. Rinse Well – Removing excess starch prevents sticking.
3. Use High Heat – A hot wok gives the best texture.
4. Don’t Overcook – The potatoes should be crisp, not mushy.
5. Taste & Adjust – Feel free to tweak the seasoning to your liking.

Looking for More Quick & Flavorful Chinese Recipes?

• Chinese Veggie Congee Recipe (Zhou/Jook)
• Got Carrots and Celery? Try This Delicious Stir Fry
• Yuxiang Aubergine Recipe
• Quick and Healthy Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry Recipe

This dish has been a staple in my family for years, and I hope it becomes one in yours, too. Give it a try—it’s easier than you think! 请慢用 (qǐng màn yòng)!

Stir-Fried Shredded Potato: The Sweet, Sour, and Addictively Crunchy Classic

Recipe by LinCourse: VeganCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

A quick and easy stir-fried shredded potato dish with a perfect balance of spicy, sour, and savory flavors. This classic Chinese recipe, known as suan la tu dou si (酸辣土豆丝), is crunchy, refreshing, and completely vegan-friendly—ready in just 15 minutes!

Ingredients

• 1 large potato

• 1 spring onion

• 1 – 2 chillies

• 1 tbs dark rice vinegar

• 1 tbs sugar

• 1 tbs light soy sauce

• 1 drop of peppercorn oil (or a few shakes of mixed ground pepper)

• ½ tsp garlic powder

Directions

• Wash and julienne the spring onion and chillies
• Peel and julienne the potato as thin and evenly as you can
• Wash and rinse the julienned potato at least 3 times until the water is clear
• Leave the potato shreds in the water to soak
• Mix the sauce with 1 tbs dark rice vinegar, 1 tbs sugar, 1 tbs light soy sauce, 1 drop of peppercorn oil, ½ tsp garlic powder, and set it aside
• Heat up some cooking oil, add in the spring onion and chillies
• Once you can smell the aroma in the air, strain the water well and toss in the julienned potato
• Give it a quick stir fry until the potato start to look a bit translucent (mine was around 2 mins)
• Mix and pour in the sauce, turn up the heat to max and mix well
• Plate and serve with rice

The post Stir-Fried Shredded Potato: The Sweet, Sour, and Addictively Crunchy Classic appeared first on Lin's Chinese Kitchen.

In my home, this authentic Chinese beef recipe is a weeknight favorite. The tender beef, infused with garlic and a hint of sweetness, pairs beautifully with water spinach, bringing a refreshing balance to the dish.

Let me show you how to make Chinese beef stir fry with just a handful of ingredients!

Why You’ll Love This Stir-Fried Chinese Beef Recipe

• Quick and Easy – Just 10 minutes of cooking time, perfect for busy days
• Authentic and Flavorful – Straight from the kitchens of Southern China
• Savory and Satisfying – Shacha sauce gives it that signature umami depth
• Nutritious – High in protein and fiber, with a fresh, leafy crunch
• Customizable – Swap water spinach for bok choy, morning glory, or scallions

What is Shacha Sauce?

Shacha sauce (沙茶酱 shā chá jiàng) is the key ingredient in this Chinese beef stir fry with sauce. Made from garlic, shallots, dried shrimp, peanuts, chilies, and soy sauce, it brings an irresistible savory-sweet-spicy balance to stir-fried dishes.

Often compared to a Chinese BBQ sauce, Shacha sauce is commonly used as a hotpot dipping sauce in Northern China, but in the southern coastal regions, it takes center stage in dishes like this Shacha sauce beef stir fry.

If you’ve never cooked with Shacha sauce before, this is the perfect dish to start with!

A Nourishing and Savory Chinese Beef Recipe

Beef

• Packed with high-quality protein, iron, and essential B vitamins
• Keeps you energized and satisfied

Water Spinach (Kōng Xīn Cài 空心菜)

• Loaded with vitamin C, vitamin A, and fiber
• Supports digestion and overall health

Garlic

• Naturally anti-inflammatory and heart-healthy
• Adds an aromatic depth to this Chinese-style beef cooking

Ingredients for This Homemade Chinese Beef Recipe

How to Make Chinese Beef Stir Fry with Sauce

1. Prep the Beef

• Slice the beef thinly for a tender bite
• In a bowl, mix beef with Shaoxing wine, soy sauce, cornstarch, black pepper, and a bit of oil
• Let it marinate for 30 minutes—this makes the beef extra juicy!

2. Prep the Vegetables

• Mince the garlic
• Wash and cut the water spinach into three sections (two parts stem, one part leaves)

3. Sauté the Shacha Sauce

• Heat cooking oil in a wok
• Add Shacha sauce and stir gently on low heat for about 30 seconds
• Toss in the garlic and stir for another minute

4. Stir-Fry the Beef

• Turn the heat to high and add the marinated beef
• Let it sear briefly before stir-frying until browned

5. Add the Greens

• Once the beef is browned, add sugar and the water spinach stems
• Stir-fry until the stems soften slightly
• Add the leaves and cook just until they wilt

6. Final Touches

• Sprinkle in salt to taste, give it all one last toss, and serve hot

Customize Your Chinese Beef and Vegetable Stir Fry

• Love spice? Add fresh chilies or a drizzle of chili oil
• Different beef cuts? Try flank steak or ribeye for extra tenderness
• No water spinach? Bok choy, morning glory, or spinach work beautifully
• Want a full meal? Serve it over steamed jasmine rice

Why This is the Best Chinese Beef Recipe

• The marinade makes the beef incredibly tender and flavorful
• Shacha sauce adds a smoky, nutty depth that’s hard to resist
• Water spinach brings a light, refreshing crunch to balance the dish
• Quick and easy, making it a perfect homemade Chinese beef recipe

What to Serve with Shacha Beef

• Steamed Jasmine Rice – Soaks up all the rich, umami sauce
• Chinese Cucumber Salad – Cool and crunchy, the perfect contrast
• Egg Drop Soup – A light, comforting side to round out the meal

Pro Tips for Perfect Stir-Fried Chinese Beef Recipe

• Marinate the beef – This ensures deep flavor and tenderness
• Use high heat – A hot wok keeps the beef juicy and caramelized
• Cook the beef first – Then add the veggies for the best texture
• Don’t overcook – Quick cooking lets the Shacha sauce shine

More Authentic Chinese Beef Recipes to Try

• Yuxiang Pork Stir Fry – A fragrant, spicy Sichuan classic
• Chicken and Zucchini Stir Fry – A light, gingery stir-fry
• Yellow Zucchini and Pork Belly Stir Fry – A delicious way to enjoy pork belly
• Authentic Kung Pao Chicken – A bold and spicy classic

Final Thoughts: Try This Shacha Sauce Beef Stir Fry Tonight!

Shacha Beef Stir Fry is one of those dishes that feels like home—savory, comforting, and deeply satisfying. Whether you’re an experienced cook or just starting your journey with Chinese-style beef cooking, this dish is a simple way to bring authentic flavors to your kitchen.

Try it today and let me know how your Shacha sauce beef stir fry turns out!

The Best Chinese Beef Recipe – Shacha Beef Stir Fry

Recipe by LinCourse: BeefCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

40

minutes

Cooking time

10

minutes

This Shacha Beef Stir Fry is a quick and flavorful Chinese beef recipe featuring tender beef, garlic, and crisp water spinach, all coated in a rich and savory Shacha sauce. This authentic Chinese beef stir fry is ready in just 30 minutes, making it a perfect weeknight meal. Serve with steamed jasmine rice for a complete dish.

Ingredients

• 225g Beef (the best beef for this dish preferably would have a bit of fat)

• 150-200g Water spinach (if you don’t have water spinach in your local shops, feel free to opt for spinach with stem or spring onions)

• 5 gloves of garlic

• ½ tsp ground black pepper

• 1 tsp cooking wine (Chinese cooking wine or Mirin)

• ½ tsp sugar

• 1 tbs cornstarch

• 1 tbs light soy sauce

• 2 tsp Shacha sauce

• Salt

Directions

• Julienne the beef
• Add 1 tbs cooking wine, 1 tbs light soy sauce, 1 tbs cornstarch, ½ tsp ground black pepper, 1 tbs cooking oil to the beef, mix well and let it marinate for 30 mins
• Mince 5 gloves of garlic
• Wash and cut water spinach into 3 equal sections, 2 parts of stems and 1 part of leaves
• Heat up some cooking oil in a pan or wok
• Add 2 tsp of Shacha sauce and cook on low heat
• Add minced garlic in cook for a further 1 min
• Turn the heat to high and add in marinated beef let it sit for a bit and gently stir fry
• Wait until the beef is nicely browned, add ½ tsp sugar, and the water spinach stem, stir fry until it softens
• Add in the leaves
• Add salt to your taste
• Plate and enjoy

Recipe Video

The post The Best Chinese Beef Recipe – Shacha Beef Stir Fry appeared first on Lin's Chinese Kitchen.

Why This Recipe Will Win You Over

• Gut-Healthy Goodness: Rich in fiber and antioxidants, this stir fry recipe for gut health is as nourishing as it is delicious.
• Quick and Simple: A go-to for those seeking healthy dinner ideas with courgette—ready in under an hour.
• Bold Flavors: The combination of tender chicken, crisp courgette, and a savory sauce infused with garlic and ginger delivers an irresistible punch of flavor.
• Customizable: From tofu to shrimp, this recipe adapts easily, making it one of the most versatile low-calorie zucchini recipes.

The Secret Behind This Chicken Zucchini Stir Fry

The magic lies in the preparation. Salting the zucchini draws out its bitterness and preserves its delightful crunch. When paired with tender chicken marinated in a flavorful sauce, this crunchy courgette stir fry recipe transforms simple ingredients into a vibrant meal.

The Nutritional Powerhouses

• Zucchini (Courgette): A cornerstone of courgette and chicken recipes, zucchini is packed with carotenoids that support eye health, strong bones, and immunity. It’s also great for managing type 2 diabetes, aligning perfectly with the benefits of eating zucchini for diabetes.
• Chicken: A lean, protein-rich ingredient that complements zucchini for a wholesome, satisfying meal.

Ingredients for Chicken Zucchini Stir Fry

Step-by-Step Instructions

1. Prepare the Zucchini:
   • Slice zucchini lengthwise into quarters, remove seeds, and cut into 5–6 cm strips.
   • Toss with salt and let it rest for 20–30 minutes. This crucial step enhances the flavor and texture—one of the best ways to remove bitterness from courgette.
2. Marinate the Chicken:
   • Thinly slice the chicken.
   • In a bowl, combine soy sauce, sesame oil, sugar, cornstarch, and cooking oil. Coat the chicken and let it marinate for 20 minutes.
3. Prep the Aromatics:
   • Mince garlic and ginger.
4. Cook:
   • Heat a wok or skillet with cooking oil.
   • Sauté garlic and ginger until aromatic.
   • Add marinated chicken, cooking until browned and fully cooked.
   • Rinse and squeeze the salted zucchini to remove excess moisture, then stir fry with the chicken for 3–5 minutes.
5. Serve:
   • Pair with steamed rice or noodles for a complete meal. 请慢用 qǐng màn yòng!

Personalize Your Dish

• Swap chicken for tofu or shrimp to create family-friendly zucchini recipes.
• Toss in colorful vegetables like bell peppers or carrots for added texture.
• Opt for gluten-free soy sauce for a gluten-free easy Asian stir fry recipe.

Why This Dish is a Hit

This chicken and zucchini stir fry for picky eaters blends bold flavors and thoughtful preparation. Even the most skeptical eaters will find themselves savoring every bite.

Perfect Pairings

• Steamed Jasmine Rice: To soak up every bit of the savory sauce.
• Hot & Sour Soup: A tangy side to balance the meal.
• Vegetable Spring Rolls: A crunchy, satisfying appetizer.

Expert Tips for Stir Fry Success

1. Use a hot wok for even, quick cooking.
2. Avoid overcrowding the pan—cook in batches if needed.
3. Prep all ingredients ahead for a stress-free experience.

More Recipes You’ll Love

• Pork Belly and Yellow Zucchini Stir Fry
• Sweet Bean Sauce Chicken
• Authentic Kung Pao Chicken

This dish is proof that a little creativity in the kitchen can transform everyday ingredients into something extraordinary. Try this easy chicken courgette stir fry recipe today, and share how it inspires new zucchini lovers in your home!

Chicken Zucchini Stir Fry: A Gut-Healthy Recipe to Win Over Even the Pickiest Eaters

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

40

minutes

Cooking time

15

minutes

Quick and healthy Chicken Courgette Stir Fry recipe packed with flavor and crunch. Perfect for gut health, low in calories, and ready in under an hour. Great for family dinners!

Ingredients

• 2-3 x big courgette, or you can use 6 x baby courgette if you like the taste better

• 3 pieces of chicken thigh fillets

• 2-3 cloves of garlic

• 1-2g of fresh ginger (you can skip ginger if you don’t like the taste)

• 2 tbs light soy sauce

• 1 tsp of sasame oil (can skip if you don’t have any)

• ½ tsp of sugar

• 2 tsp of corn starch

Directions

• Slice zucchini (courgette) in quarters and remove the seeds
• Further slice the courgette strips into halves then cut them into 5-6cm long
• Put them in a big container, add 1-2 tsp of salt, rub and mix well (this step is the key to remove the bitterness and keep the zucchini (courgette) crunchy through the cooking process)
• Leave the salted courgette for at least 20-30 mins
• Slice chicken thigh fillets into thin strips and put them in a bowl
• Add 1 tsp of sesame oil if you have (skip if you don’t), add ½ tsp of sugar, 2 tsp of corn starch, 2 tbs of light soy sauce and a tsp of cooking oil, mix well. Let the strips marinate for roughly 20 mins
• Mince 2-3 cloves of garlic and 2g fresh ginger, set it aside
• After 20-30 mins, there should be quite a bit of liquid coming out of the salted zucchini (courgette), wash them thoroughly under running water and squeeze the excess water
• Heat up your cooking pan/wok, add a tablespoon of cooking oil, let it heat up, put the minced garlic and fresh ginger mix in, and let it cook until fragrant
• Add the marinated chicken in and stir fry until browned and cooked through
• Add in the zucchini strips (courgette) and let it all cook for a further 3-5 mins
• Plate and serve

The post Chicken Zucchini Stir Fry: A Gut-Healthy Recipe to Win Over Even the Pickiest Eaters appeared first on Lin's Chinese Kitchen.

Whether you’re in the UK searching for a “courgette (zucchini) stir-fry recipe” or in the US looking for an “easy zucchini stir-fry,” this recipe has you covered!

Why You’ll Love This Recipe

1. Simple Ingredients with Everyday Appeal

Sweetheart cabbage, courgette (zucchini), and tomatoes are staples that are easy to find and store. Perfect for a spur-of-the-moment meal.

2. Quick and Healthy

This recipe is rich in fiber, low in calories, and loaded with vitamins, making it a nutritious option for plant-based meals.

3. Versatile Pairing Options

Serve it with rice, couscous, or grains, or enjoy it as a side dish. Add scrambled eggs or tofu for an extra protein boost.

Ingredients for Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry

How to Cook Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry in 20 Minutes

Preparation Steps

1. Prepare the Sweetheart Cabbage
   Cut the cabbage into bite-sized pieces (about 3×3 cm), wash thoroughly, and pat dry.
2. Slice the Courgette (Zucchini)
   Halve the courgette (zucchini) lengthwise, scoop out the seeded center, and cut into 2–3 cm pieces.
3. Chop the Tomatoes
   Wash and dice the tomatoes into small, bite-sized pieces. Set aside in a bowl.

Cooking Instructions

1. Cook the Sweetheart Cabbage
   Heat a pan on medium-high heat with ½ tsp of cooking oil. Add the cabbage and stir-fry until softened (about 3–4 minutes). Remove from the pan and set aside.
2. Sauté the Courgette (Zucchini) and Tomatoes
   In the same pan, add the courgette (zucchini) and tomatoes. Sprinkle with ⅓ tsp of sugar and salt to taste. Reduce the heat to medium and let the vegetables simmer for 3–4 minutes.
3. Combine and Finish
   Return the cooked cabbage to the pan and mix well. Cook for another 2 minutes to combine flavors.
4. Serve and Enjoy
   Transfer to a serving dish and enjoy as a side or main dish. Pair it with rice, couscous, or a mixed grain blend for a complete meal.

Tips for Customization

• Add Protein: Scrambled eggs, tofu, or even chickpeas work beautifully in this dish.
• Experiment with Flavors: For a sweet and sour twist, add 1 tsp of vinegar or a splash of soy sauce.
• Meal Prep Friendly: Double the recipe and store leftovers for up to 3 days in the fridge.

Why This Dish Works

This recipe showcases the natural sweetness of cabbage and tomatoes, balanced by the courgette (zucchini)’s mild flavor. The sugar adds a hint of caramelized depth, while the quick cooking time preserves the vegetables’ freshness and nutrients.

Perfect for a healthy cabbage stir-fry, this recipe is a great way to enjoy a satisfying plant-based dinner with minimal effort. Whether you’re cooking for yourself or a family, this stir-fry is guaranteed to impress.

Pairing Suggestions

Serve this quick cabbage and tomato stir-fry with:

• Steamed Jasmine Rice for a classic Asian-inspired meal.
• Quinoa or Couscous for a high-protein, fiber-rich option.
• Flatbread or Wraps for a fun, interactive dining experience.

Enjoy this vibrant dish tonight and relish the flavors of fresh, wholesome ingredients. Bon appétit, or as we say in Chinese, 请慢用 (qǐng màn yòng) – enjoy your meal!

Looking for similar recipes?

If you are looking for more vegetable dishes and sides, try some of our other Chinese recipes:

• Super easy carrot and celery stir-fry
• Spicy and flavorful yuxiang aubergine
• Easy and classic Chinese okra salad

Quick and Healthy Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry Recipe

Recipe by LinCourse: SidesCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Looking for a quick and healthy dinner idea? Try this 20-minute sweetheart cabbage stir-fry with courgette (zucchini) and tomatoes. Perfect for vegetarians and vegans, it’s a fiber-rich, sweet, and sour dish that’s easy to make!

Ingredients

• Sweetheart cabbage 1/2 head

• Courgette (zucchini) 1 medium

• Tomatoes 2 medium

• Cooking oil 1/2 teaspoon

• Sugar 1/2 teaspoon

• Salt to taste

Directions

• Preparation
• Cut your sweetheart cabbage into bite-size pieces. Mine are around 3x3cm, but it doesn’t matter, wash thoroughly and leave to dry on the side.
• Wash and open up your courgette. Cut it into long strips, take out the center part where it contains all the seeds, then cut them into bite-size pieces. Again, mine are around 2-3cm, but do what you feel like.
• Now we prepare our tomatoes. Wash them first, then cut them into small bite-size pieces. Leave them in a bowl for later use.
• Cooking
• Heat up the pan at medium-high heat, add ½ tsp cooking oil, wait for it to heat up, and toss the sweetheart cabbage in. Give them a good stir fry until soft. Put them on a plate and set aside.
• Keep your pan at medium-high heat, and add chopped tomatoes and courgette (zucchini) in. Add ⅓ tsp sugar and salt to your taste, turn the heat to medium and let the vegetables simmer for 3-4 minutes.
• Add the cooked sweetheart cabbage back in, give it a good stir, and mix. Let it all cook for another 2 mins.
• Plate and serve.

The post Quick and Healthy Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry Recipe appeared first on Lin's Chinese Kitchen.

The savory pork belly paired with the perfectly sautéed zucchinis became a game-changer. If you, like my husband, have reservations about zucchinis, give this recipe a try. It might just change your mind.

Ingredients for Pork Belly and Zucchini Stir Fry

• 200g yellow zucchinis: If you can’t find yellow zucchinis, green ones are an equally delicious alternative. The yellow variant tends to be slightly sweeter and more tender, but green zucchinis will still give your stir fry a vibrant touch and a satisfying crunch.
• 180g pork belly
• 2 tbs vegetable oil
• 2 tbs light soy sauce & ½ tbs dark soy sauce: Using a combination of both light and dark soy sauce enriches the dish with a balanced flavor profile. While the light soy sauce introduces a salty dimension, the dark soy sauce imparts a deeper color and a slight sweetness to the dish.
• 13g oyster sauce: This sauce is a staple in many Asian cuisines, known for its rich, savory, and slightly sweet flavor. Oyster sauce elevates the depth of taste in the stir fry, complementing both the pork and zucchinis wonderfully.
• 1 tsp sugar
• ¼ tsp Chinese rice wine or Shaoxing wine: A dash of this wine can truly transform your dish. Shaoxing wine, with its unique aroma and taste, adds an authentic Chinese touch, enhancing the richness and depth of flavors in the stir fry.
• 1 tsp starch
• 3 cloves of garlic, minced
• 1-2 dried chilli pepper (optional for added heat)
• Salt, as per taste

How to Make Pork Belly and Zucchini Stir Fry

1. Begin by slicing the 180g pork belly into thin slices. Place them in a container.
2. To the sliced pork belly, add ½ tbs of dark soy sauce, 13g of oyster sauce, 1 tsp of sugar, ¼ tsp of Chinese rice wine or Shaoxing wine, and 1 tsp of starch. Massage the meat thoroughly with your hands and allow it to marinate for approximately 10 minutes.
3. Meanwhile, halve the zucchinis and slice them into thin half-moons.
4. Heat up a frying pan with 1 tbs of vegetable oil. Once heated, add the marinated pork belly slices and stir fry them for 4-5 minutes or until they’re cooked through.
5. Remove the pork belly slices from the pan and set them aside in a container.
6. To the same pan, add another tablespoon of vegetable oil. If you prefer a kick, introduce the optional dried chili pepper.
7. Toss in the sliced zucchinis. Stir fry until they soften, then incorporate the minced garlic.
8. Return the cooked pork belly slices to the pan. Add 2 tbs of light soy sauce and stir fry for an additional 2 minutes.
9. Finish by seasoning with salt to your liking. Give it a final mix.

To serve, pair this mouth-watering stir fry with a bowl of fragrant rice. Relish the warm, traditional Chinese dish, 西葫芦炒五花肉 (xī hú lu chǎo wǔ huā ròu). As we say in Mandarin, 请慢用 (qǐng màn yòng) – Enjoy your meal!

Complement Your Stir Fry with These Delectable Sides

Once you’ve mastered this succulent Pork Belly & Yellow Zucchini Stir Fry, why not elevate your dining table with a complete Chinese spread? Here are some side dishes from our collection that pair brilliantly with your main course:

• Easy Chinese Okra Salad Recipe: A light and refreshing side, this okra salad is a palette cleanser. The crunchy texture of okra combined with our special dressing will surely win your heart. It’s the perfect counterpart to the rich flavors of the pork belly and zucchini stir fry.
• 15-Minute Chinese Egg Fried Rice Recipe: A classic that needs no introduction! Egg fried rice is the quintessential Chinese side dish. It’s simple, flavorsome, and acts as the perfect base to enjoy the savory notes of your stir fry.
• Carrot and Celery Stir Fry: Add another layer of crunch and vibrancy to your meal. The sweetness of the carrots combined with the freshness of celery creates a delightful contrast to your main dish. This stir fry is quick to prepare, making it a go-to for those busy nights.

Explore these recipes on our site and create a meal that’s not only fulfilling but also offers a burst of authentic Chinese flavors on your plate!

Succulent Pork Belly & Yellow Zucchini Stir Fry: A Flavorful Chinese Delight!

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Dive into the rich flavors of our pork belly and yellow zucchini stir fry – an authentic Chinese recipe that’s both easy and mouthwateringly delicious!

Ingredients

• 200g yellow (or green)zucchinis

• 180g pork belly

• 2 tbs vegetable oil

• 2 tbs light soy sauce

• ½ tbs dark soy sauce

• 13g oyster sauce

• 1 tsp sugar

• ¼ tsp Chinese rice wine or Shaoxing wine

• 1 tsp starch

• 3 cloves of garlic

• 1-2 dried chilli pepper (optional)

• Salt to taste

Directions

• Cut 180g pork belly into thin slices put them in a container
• Add ½ tbs dark soy sauce, 13g oyster sauce, 1 tsp sugar, ¼ tsp Chinese rice wine or Shaoxing Wine, 1 tsp starch, massage the meat with your hand and set it aside to marinate for 10 mins
• Cut the zucchinis in half, and cut them into thin slices (half-moon shape)
• Peel 3 cloves of garlic, mince and set aside
• Heat up a frying pan, add 1 tbs vegetable oil and wait for the oil to be heated
• Add the marinated pork belly slices and stir fry for 4-5 mins, or until thoroughly cooked
• Take the pork belly slices out and put them in a container for later use
• Add 1 tbs vegetable oil to the frying pan
• Add dried chili pepper (optional)
• Add the sliced zucchinis, stir fry until soft, then add in the minced garlic
• Toss the cooked pork belly back into the frying pan, add 2 tbs light soy, stir fry for further 2 mins
• Add salt to taste and mix well before serving

The post Succulent Pork Belly & Yellow Zucchini Stir Fry: A Flavorful Chinese Delight! appeared first on Lin's Chinese Kitchen.

Health benefits of eating cauliflower

Did you know that this cruciferous veggie is not only delicious but also packed with loads of health benefits? Yep, you heard that right! Here are some reasons why you should consider adding cauliflower to your diet:

High in Nutrients: Get your daily dose of vitamins and minerals from cauliflower, including vitamin C, vitamin K, vitamin B6, folate, and potassium.

Anti-Inflammatory: Say bye-bye to inflammation with cauliflower’s sulforaphane, glucosinolates, and indole-3-carbinol, which have been shown to have anti-inflammatory properties.

Digestive Health: Feeling backed up? Cauliflower’s got your back! The fiber in cauliflower can help regulate bowel movements, prevent constipation, and even reduce the risk of colon cancer.

Heart Health: Give your ticker some love with cauliflower’s antioxidants and anti-inflammatory compounds that can help reduce the risk of heart disease by lowering cholesterol levels and improving blood pressure.

Cancer Prevention: Keep cancer at bay with cauliflower’s sulforaphane and other compounds that have been shown to have anti-cancer properties, especially in preventing prostate, colon, and breast cancer.

Brain Health: Get your noggin in tip-top shape with cauliflower’s choline content, which is essential for brain development and function.

Weight Management: Cauliflower is a low-calorie, low-carbohydrate vegetable that’s rich in fiber and water content, making it a superfood for weight management.

With all the great benefits, it would be silly of us not to eat it right? So, here comes the big questions …

Why Do People Hate Cauliflower?

Although cauliflower is packed with numerous health benefits and is a versatile ingredient in cooking, some people simply can’t stand the taste or smell of this cruciferous vegetable, and obviously, my husband is one of those people.

For some, the strong odor and bitter taste can be overwhelming, making it an unpleasant experience to eat. Others may have had a bad experience with cauliflower in the past, such as being served overcooked or under-seasoned cauliflower, which can leave a negative impression. Additionally, some individuals may have a genetic predisposition to finding the taste of cruciferous vegetables like cauliflower bitter or unpleasant. Despite this, there are many ways to prepare cauliflower that can appeal to even the pickiest eaters, such as roasting, grilling, or mashing it with spices and herbs to create a flavourful and nutritious dish.

In my case, I have tried several ways for Yannis to consume cauliflower, and only two methods succussed. One is cauliflower dumplings, the other is the good old sweet and sour.

In this article, I am going to introduce the Chinese sweet and sour version of cauliflower (糖醋菜花 táng cù cài huā), which made my Yannis’ eyebrow raise, and actually enjoyed eating it.

Ingredients for Sweet & Sour Cauliflower

Making this recipe is surprisingly simple so, naturally, the ingredient list is not that long. As you’d expect, the star of the show is the cauliflower itself. You can work with pretty much any kind of regular cauliflower.

The best way to know if you’ve got a good batch is to look at two things: firmness and tightness. The florets of your cauliflower need to be firm to the touch. Not much softness. They also need to be tightly packed with minimal to no gaps. You can also tell your cauliflower is good by looking at the color. White cauliflower should be pale with no black or “sunburnt” coloring anywhere.

Once you’ve got your head of cauliflower picked out, all you need are some common ingredients to make this astonishingly good dish.

Cauliflower balls

• 400g Cauliflower
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 1 cup water
• Vegetable oil for frying

Sweet & Sour Sauce

• 1 clove of garlic
• 3 tbsp sugar
• 2 tbsp ketchup
• 3 tbs dark rice vinegar
• 1 tbsp soy sauce
• 3 tbsp water
• 1 tbsp cornstarch

Extra veggies

Here you can go with my list or use pretty much any other veggies you like.

• 30g fresh pineapple
• ½ bell pepper
• Spring onion for garnish

How to Cook Sweet & Sour Cauliflower

Now that you’ve assembled your ingredients, it’s time to get cooking.

1. Break cauliflower head into smaller pieces, wash and boil in hot water for 2 minutes, and let cool and dry (boiling cauliflower can help to remove some of the bitter compounds that are naturally present in the vegetable, which can enhance its flavor.)
2. Make the batter with 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of baking powder, 1.2 teaspoons of salt, and 1 cup of water, mix well until the texture is smooth and without any lumps.
3. Put the dried cauliflower into the batter, and coat evenly.
4. Mix 3 tbsp sugar, 2 tbs ketchup, 3 tbs dark rice vinegar, 1 tbs soy sauce (if you are allergic to soy, you may skip this, and add a bit more salt for the flavor), 3 tbs fresh water, 1 tbs cornstarch in a container, stir well, set it aside.
5. Cut 30g fresh pineapple and ½ bell pepper into bite-size pieces, and set aside.
6. Heat up the frying oil to between 350°F (177°C) and 375°F (190°C), shake off the excess batter, and carefully place the coated cauliflower in the oil to fry.
7. Take the fried cauliflowers out when they are nicely browned and re-fry them again until they are in nice golden color.
8. Take your wok or a big saucepan, heat up 1 – 2 tbs of vegetable oil, chop 1 clove of garlic while the oil is heating up, drop the garlic in, and stir fry until the nice aroma comes out.
9. Gently put in your chopped fresh pineapple and bell pepper into the saucepan, and cook for 1 minute.
10. Mix the sweet and sour sauce well and add it to the saucepan, keep stirring until thickens.
11. Add the cauliflower balls in, and give them a good toss around, so the sauce is evenly coated on the cauliflower balls.
12. Plate and spread some finely chopped spring onion for presentation.

Ready to serve and make sure to enjoy it while it is still warm. I love to pair it with some brown rice, but it also goes well with fried rice or noodles [IMG_6673]. 请慢用 (qǐng màn yòng )！

Now it’s your turn!

And there you have it! You’ve learned how to make a sweet & sour cauliflower dish that will surely convert the pickiest of haters in your home or friend group. Give it a go yourself and be sure to snap a photo and tag us on Insta!

Hate Cauliflower? Try This Sweet & Sour Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

This recipe shows you how to make a simple and delicious sweet & sour cauliflower dish.

Ingredients

• Cauliflower balls

• 400g Cauliflower

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 tsp baking powder

• ½ tsp salt

• 1 cup water

• Vegetable oil for frying

• Sweet & Sour Sauce

• 1 clove of garlic

• 3 tbsp sugar

• 2 tbsp ketchup

• 3 tbsp dark rice vinegar

• 1 tbsp soy sauce

• 3 tbsp water

• 1 tbsp cornstarch

• Extra veggies

• 30g fresh pineapple

• ½ bell pepper

• Spring onion for presentation

Directions

• Break cauliflower head into smaller pieces, wash and boil in hot water for 2 minutes, and let cool and dry (boiling cauliflower can help to remove some of the bitter compounds that are naturally present in the vegetable, which can enhance its flavor.)
• Make the batter with 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of baking powder, 1.2 teaspoons of salt, and 1 cup of water, mix well until the texture is smooth and without any lumps.
• Put the dried cauliflower into the batter, and coat evenly.
• Mix 3 tbsp sugar, 2 tbs ketchup, 3 tbs dark rice vinegar, 1 tbs soy sauce (if you are allergic to soy, you may skip this, and add a bit more salt for the flavor), 3 tbs fresh water, 1 tbs cornstarch in a container, stir well, set it aside.
• Cut 30g fresh pineapple and ½ bell pepper into bite-size pieces, set aside.
• Heat up the frying oil to between 350°F (177°C) and 375°F (190°C), shake off the excess batter, and carefully place the coated cauliflower in the oil to fry.
• Take the fried cauliflowers out when they are nicely browned and re-fry them again until they are in nice golden color.
• Take your wok or a big saucepan, heat up 1 – 2 tbs of vegetable oil, chop 1 clove of garlic while the oil is heating up, drop the garlic in, and stir fry until the nice aroma comes out.
• Gently put your chopped fresh pineapple and bell pepper into the saucepan, and cook for 1 minute.
• Mix the sweet and sour sauce well and add it to the saucepan, keep stirring until thickens.
• Add the cauliflower balls in, and give them a good toss around, so the sauce is evenly coated on the cauliflower balls.
• Plate and spread some finely chopped spring onion for garnish.

The post Cauliflower Not Your Thing? This Recipe Will Blow Your Mind appeared first on Lin's Chinese Kitchen.

Buddha’s Delight is a dish that is commonly served during special occasions such as Chinese New Year, weddings, and other important celebrations. It is a symbol of good luck and prosperity and is believed to bring good fortune to those who eat it.

The dish is not only renowned for its delicious taste but also for its nutritional value. It typically consists of a variety of vegetables and sometimes tofu, all cooked together in a flavorful sauce. The vegetables used in this dish can vary, but commonly include things like mushrooms, bamboo shoots, snow peas, bok choy, and carrots.

Buddha’s Delight has become popular among both vegetarians and meat-eaters alike, and is a staple in many Chinese households. Making this dish at home can be a fun way to explore new ingredients and cooking techniques, and it can also be a way to connect with Chinese culture and cuisine. The dish’s cultural significance and origins make it an important part of China’s culinary heritage and a must-try for anyone interested in experiencing traditional Chinese cuisine.

What is Buddha’s Delight?

This delicious and nutritious dish is often served during special occasions such as Chinese New Year, weddings, and other important celebrations. It is considered a symbol of good luck and prosperity and is believed to bring good fortune to those who eat it.

The dish typically consists of a wide variety of vegetables and sometimes tofu, all cooked together in a flavorful sauce. The specific vegetables used can vary depending on the region and personal preference, but common ingredients include shiitake mushrooms, bamboo shoots, snow peas, bok choy, carrots, and more.

What makes Buddha’s Delight truly special is the way all these ingredients come together to create a complex and satisfying flavor profile. The sauce is usually made with a combination of soy sauce, oyster sauce, sugar, sesame oil, and white pepper, giving the dish a rich and savory taste.

One thing to note is that the dish is traditionally prepared in a vegetarian kitchen, meaning no meat or animal products are used in the cooking process. This makes it an excellent option for vegetarians or those looking to reduce their meat consumption.

Overall, Buddha’s Delight is a dish that is steeped in tradition and cultural significance, making it a beloved part of China’s culinary heritage. Its delicious taste and nutritional value make it a favorite among both vegetarians and meat-eaters alike, and it’s definitely worth trying if you’re looking to expand your culinary horizons.

Why Make Buddha’s Delight?

Buddha’s Delight is more than just a dish – it’s a cultural experience. Making this dish at home is a great way to explore new ingredients and cooking techniques, while also connecting with Chinese culture and cuisine.

But the benefits of making Buddha’s Delight don’t stop there. This vegetarian dish is packed with nutrients and vitamins, making it a healthy option for anyone looking to improve their diet. By incorporating more vegetables and plant-based protein into your meals, you can reap the benefits of a balanced and nutritious diet.

Additionally, Buddha’s Delight is a versatile dish that can be customized to fit your tastes and preferences. You can swap out vegetables based on what’s in season or what you have on hand, or adjust the sauce to your liking. This flexibility means that you can make Buddha’s Delight your own, tailoring it to suit your individual taste buds.

But perhaps the most compelling reason to make Buddha’s Delight is the dish’s cultural significance. By preparing and serving this dish, you are participating in a centuries-old tradition that has been passed down through generations. You are honoring the legacy of the Buddhist monks who inspired the dish and paying homage to China’s culinary heritage.

Ingredients You Need

You don’t need a ton of ingredients to make Luo Han Zhai and that’s part of the dish’s charm. With just a handful of components, you can make a healthy yet flavorful dish that’s perfect for most occasions.

Here’s what you need for the veggies:

• 90g Fuzhu (tofu skin)
• A handful of dried black wood ear mushrooms
• 7-10 baby button mushrooms
• 5-8 baby corn
• 10g dried day lily flowers (huang hua cai)
• 1 small carrot
• 50g mange tout (snow peas)
• 2 cloves of large garlic, minced

Then, you’ll need the following for the sauce:

• 2 tbsp Maggi soy sauce
• 3g sugar
• 1/4 tsp ground white pepper
• 1 tsp toasted sesame oil
• 4 tbsp water
• 1 tbsp cornstarch

These ingredients make up the delicious and nutritious Buddha’s Delight dish. The tofu skin, black wood ear mushrooms, baby button mushrooms, baby corn, day lily flowers, carrot, and mange tout come together to create a medley of flavors and textures. The garlic adds a savory kick, while the Maggi soy sauce, sugar, and white pepper create a rich and complex sauce. The toasted sesame oil adds a nutty flavor and the cornstarch thickens the sauce to the perfect consistency. Altogether, these ingredients make for a delightful and satisfying vegetarian meal.

How to Make Buddha’s Delight

Alright, let’s get cookin’! First things first, we gotta soak the Fuzhu, dried black wood ear, and dried day lily flower in warm water for 10 minutes. Then, we’ll top and tail the mange tout (aka snow peas) and slice up some carrots, button mushrooms, and garlic cloves.

Next, we’re gonna boil a pot of water and cook the dried day lily flowers and baby corn for a minute. Then, we’ll add the mange tout and boil for another 15 seconds. After that, we’ll drain the water and set the veggies aside in a container.

Now, it’s time to cut up the black wood ear mushrooms and Fuzhu into bite-sized pieces. Once that’s done, we’ll warm up a pan and add a tablespoon of vegetable oil. When the oil is hot, we’ll toss in the sliced garlic and fry it up until it’s lightly browned.

Next, we’ll add the sliced mushrooms, black wood ear mushrooms, and Fuzhu to the pan and stir-fry for 30 seconds to a minute. Then, we’ll throw in the boiled baby corn and day lily flowers and stir-fry for another 30 seconds to a minute.

Finally, we’ll add the sliced carrots to the mix and stir-fry for another 15-30 seconds. In a separate bowl, we’ll mix together 2 tablespoons of Maggi soy sauce, some sugar, white pepper, toasted sesame oil, water, and cornstarch to create the sauce. We’ll pour the sauce into the pan and quickly stir to coat the veggies evenly as the sauce thickens.

And voila! You can garnish it with some chopped spring onions or just serve it as is. This dish goes perfectly with rice. So, grab a plate and dig in!

Authentic Chinese Buddha’s Delight (Luo Han Zhai) Recipe

Recipe by LinCourse: Main, SidesCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

This recipe shows you how to make a healthy and scrumptious authentic Chinese Buddha’s Delight, also known as luo han zhai.

Ingredients

• Vegetables

• 90g Fuzhu (tofu skin)

• A handful of dried black wood ear mushrooms

• 7-10 baby button mushrooms

• 5-8 baby corn

• 10g dried day lily flowers (huang hua cai)

• 1 small carrot

• 50g mange tout (snow peas)

• 2 cloves of large garlic, minced

• Sauce

• 2 tbsp Maggi soy sauce

• 3g sugar

• 1/4 tsp ground white pepper

• 1 tsp toasted sesame oil

• 4 tbsp water

• 1 tbsp cornstarch

Directions

• Soak Fuzhu, dried black wood ear, and dried day lily flower in warm water for 10 minutes.
• Top and tail the mange tout (snow peas).
• Slice the carrots, button mushrooms, and garlic cloves.
• Boil a pot of water and cook the dried day lily flowers and baby corn for 1 minute. Then, add the mange tout and boil for an additional 15 seconds. Drain the water and set the vegetables aside in a container.
• Cut the black wood ear mushrooms and Fuzhu into bite-sized pieces.
• Warm up a pan and add 1 tablespoon of vegetable oil.
• Once the oil is hot, add the sliced garlic and fry until lightly browned.
• Add the sliced mushrooms, black wood ear mushrooms, and Fuzhu. Stir-fry for 30 seconds to 1 minute.
• Add the boiled baby corn and day lily flowers and stir-fry for another 30 seconds to 1 minute.
• Add the sliced carrots and stir-fry for an additional 15-30 seconds.
• In a small bowl, mix together 2 tablespoons of Maggi soy sauce, 3g of sugar, 1/4 tsp of ground white pepper, 1 tsp of toasted sesame oil, 4 tbsp of water, and 1 tbsp of cornstarch.
• Pour the sauce mixture into the pan and quickly stir to coat the vegetables evenly as the sauce thickens.
• You can garnish the dish with some chopped spring onions or serve it as it is. It pairs perfectly with rice. Enjoy! (In Chinese, you can say “您慢用！” which means “please enjoy your meal slowly” – “nín màn yòng!”)

The post Authentic Chinese Buddha’s Delight (Luo Han Zhai) Recipe appeared first on Lin's Chinese Kitchen.

While it’s a simple recipe to execute, it can easily be messed up if you skip one or two steps and/or key ingredients. And if you don’t want to disappoint Uncle Roger as Jamie Oliver did, be sure to take note of the important elements you need to prepare.

What are the most important ingredients?

First and foremost, the most important ingredient in egg fried rice is, well, the rice itself. You can work with most kinds of white rice but it absolutely, positively, must be cooked cold, leftover rice. Day-old white rice from the fridge is perfect and will ensure your execution of this recipe is successful.

This step is key because freshly cooked rice ends up becoming mushy when stir-fried. And the last thing you want is for your egg fried rice to be more akin to porridge. So, if you’re making rice the day before, make a bit extra to store in the fridge.

Also, as the name suggests, you’ll also need eggs. You can use pretty much any kind you like or have available. However, if you have the option, definitely go for large, free-range eggs. Not only do these give you more egg in your fried rice, but also I’ve found they taste richer than most other kinds.

Finally, I need to mention one more ingredient that I typically omit (sorry Uncle Roger): MSG. There’s no doubt that a pinch of this stuff gives egg fried rice an extra boost of umami. However, Me and my family have been making this recipe for ages and we’ve been able to make it super flavorful without MSG. So, the choice is yours here.

All in all, you’ll need the following ingredients to make my authentic Chinese egg fried rice recipe.

Ingredients:

• 380g leftover rice
• 2 medium free-range eggs
• 80g mild Chorizo
• 300g sweetheart cabbage
• 1 medium carrot
• 1 medium red bell pepper
• 5 tbs vegetable oil
• 1 tbs light soy sauce
• ½ tbs dark soy sauce
• 1 tbs oyster sauce
• Spring onion x 2
• Salt to taste

Wait a minute! Chorizo in Chinese egg fried rice? What am I trying to pull here, you ask? Well, here’s the thing. Ever since I discovered this kind of sausage, I can’t help but add it to a lot of dishes. Its oils are bursting with flavor and give the dish an extra kick. If you don’t like spice, you can omit this and the recipe will still be great.

Remember, always gather and prep your ingredients before cooking so you’ve got everything on hand. Now, with that out of the way, time to start cooking!

How to Make Chinese Egg Fried Rice with Chorizo

1. Peel the carrots, remove the centre stem from the sweetheart cabbage, and remove the seeds and stem from the red bell pepper.
2. Cut the chorizo and carrot into small cubes.
3. Cut the bell pepper and cabbage into small pieces similar in size to the carrot and chorizo cubes.
4. Cut 2 spring onions into small decorative pieces.
5. Add 2 tbs vegetable oil, 1 tbs light soy sauce, ½ tbs dark soy sauce, and 1 tbs oyster sauce to the leftover rice, and mix well.
6. Crack 2 medium eggs, and beat well.
7. Warm up your pan, add 2 tbs vegetable oil, and let it heat up.
8. Drop the mixed egg and scramble it. After well cooked, take the scrambled eggs out.
9. Add 1 tbs vegetable oil into the pan and add the chopped chorizo.
10. Stir fry the chopped chorizo until cooked thoroughly, add in chopped vegetables, and cook for 1 minute.
11. Add the well-mixed rice into the pan, and stir fry for further 3-4 mins until thoroughly cooked.
12. Add in the scrambled eggs, mix, and stir fry well.
13. Turn off the stove, sprinkle the chopped spring onion pieces.

And that’s it! Serve and enjoy while warm (请慢用 qǐng màn yòng)!

What other variations can I try?

As mentioned before, this recipe is very versatile and can be modified to suit your taste. One popular variation is to add diced vegetables such as carrots, peas, and bell peppers. These can be stir-fried with the rice and eggs for a delicious and healthy twist on the traditional recipe. Another variation is to add protein such as diced chicken, shrimp, or tofu. This will make the dish more filling and satisfying.

Another variation is to add a touch of spice by adding a teaspoon of chili paste or a diced chili pepper to the pan while stir-frying. You can also add a touch of sweetness by adding a teaspoon of sugar. These variations give a different flavor profile and make it a perfect dish to serve with a side of stir-fry vegetables or meat.

You can also change the type of rice you use, such as using Jasmine or Basmati rice. This will change the texture and flavor of the dish, making it more fragrant.

In conclusion, this egg fried rice recipe is a great base, and you can play around with different ingredients and seasonings to create a unique and delicious dish each time you make it. So, don’t be afraid to experiment and make it your own!

What is the history of Chinese Egg Fried Rice?

Egg fried rice, also known as “chao fan” in Chinese, is a popular dish that has a rich history in Chinese cuisine. It is believed to have originated in the southern region of China, specifically in the city of Canton (now known as Guangzhou), where rice is a staple food. The dish was first created as a way to use up leftover rice from the night before, as it was a cost-effective and efficient way to feed a large number of people.

The dish gained popularity in the United States and Europe in the 20th century and became a staple in Chinese-American cuisine. The dish is loved for its simplicity, versatility, and delicious flavor. It is often served as a side dish or a main dish depending on the ingredients added.

In China, it is a common street food and can be found at local markets and street vendors. It is also a popular dish at Chinese restaurants and can be found on many Chinese menus worldwide.

In summary, Chinese egg fried rice is a classic dish with a rich history in Chinese cuisine, it’s a versatile, easy and delicious dish that is enjoyed by many around the world. This recipe is a traditional and authentic way to make Chinese egg fried rice, and it’s sure to be a hit with your family and friends.

And that’s it! You’ve just made a delicious and authentic Chinese egg fried rice dish. This recipe is incredibly versatile, so feel free to add in any other ingredients you like, such as diced vegetables or protein. You can make it your own by adding in different flavors and ingredients to make it unique.

We hope you enjoy this recipe and will give it a try! If you do make this dish, be sure to take a picture and tag us on social media. We can’t wait to see your creations!

This 15-Minute Chinese Egg Fried Rice Recipe Will Blow Your Mind

Recipe by LinCourse: Rice, SidesCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

7

minutes

Cooking time

5

minutes

This recipe teaches you how to make a flavourful and healthy authentic Chinese egg fried rice, with a twist if you want to spice things up!

Ingredients

• 380g leftover rice

• 2 medium free-range eggs

• 80g mild Chorizo (optional)

• 300g sweetheart cabbage

• 1 medium carrot

• 1 medium red bell pepper

• 5 tbs vegetable oil

• 1 tbs light soy sauce

• ½ tbs dark soy sauce

• 1 tbs oyster sauce

• Spring onion x 2

• Salt to taste

Directions

• Peel the carrots, remove the centre stem from the sweetheart cabbage, and remove the seeds and stem from the red bell pepper.
• Cut the chorizo and carrot into small cubes.
• Cut the bell pepper and cabbage into small pieces similar in size to the carrot and chorizo cubes.
• Cut 2 spring onions into small decorative pieces.
• Add 2 tbs vegetable oil, 1 tbs light soy sauce, ½ tbs dark soy sauce, and 1 tbs oyster sauce to the leftover rice, and mix well.
• Crack 2 medium eggs, and beat well.
• Warm up your pan, add 2 tbs vegetable oil, and let it heat up.
• Drop the mixed egg and scramble it. After well cooked, take the scrambled eggs out.
• Add 1 tbs vegetable oil into the pan and add the chopped chorizo.
• Stir fry the chopped chorizo until cooked thoroughly, add in chopped vegetables, and cook for 1 minute.
• Add the well-mixed rice into the pan, and stir fry for further 3-4 mins until thoroughly cooked.
• Add in the scrambled eggs, mix, and stir fry well.
• Turn off the stove, sprinkle the chopped spring onion pieces.
• Serve and enjoy while warm (请慢用 qǐng màn yòng)!

The post This 15-Minute Chinese Egg Fried Rice Recipe Will Blow Your Mind appeared first on Lin's Chinese Kitchen.

The chicken in this dish is tender and saucy, which is perfect when paired with rice. My fondest memory of eating this dish is in one of those iconic “hole in the wall” restaurants in Guilin when I was in college. 

To achieve the best taste and texture, it is best to choose skin on and bone on chicken thighs. However, I happen to have a box of chicken thigh fillets from our local Sainsbury’s, so that’s what I went with. Let’s prepare this dish!

Ingredients for Chinese Braised Chicken

To make Huang Men Ji, you’ll need the following ingredients:

• Brown cane sugar 1 tbsp
• Chicken thigh fillet 500g
• Chinese cooking wine ½ tsp
• Sliced fresh ginger 19g
• Garlic 25g
• Light soy 1 tbsp
• Dark soy 1 tbsp
• Oyster sauce 1 tbsp
• Bean paste sauce 1 tbsp
• Dried Shiitake Mushroom 11
• Potato medium/large 2
• Sweet pepper (small) 4

How to Make Chinese Braised Chicken with Bell Peppers

This Huang Men Ji recipe is fairly simple and efficient to make. You’ll need to follow these steps:

1. For prep, soak the dried Shiitake mushrooms in one cup of water for 20 minutes, and peel 2 medium-to-large potatoes and cut them into big chunks. Then, cut the mushrooms into quarters and leave the juice aside for later use. Finally, cut the sweet peppers into roughly 2x2cm chunks.
2. Slice the garlic and ginger and set them aside in a container. Cut the chicken thighs into big chunks.
3. Add 2 slices of fresh ginger, diced chicken thighs, ½ tsp of Chinese cooking wine, and tap water in a cooking pot, and bring it to a boil. Then, drain the water and put the boiled chicken thighs aside to air dry.
4. Heat up a pan and add 2 tbsp of vegetable oil. Add 1 tbsp brown cane sugar (you could also choose to use crystal sugar if you have any) in the oil, then stir until melted and darkened with low heat.
5. Add the diced chicken thighs to the pan (pad dry the chicken thighs before putting them in if needed with some paper towels). Stir fry until nicely browned.
6. Add the rest of the sliced ginger, sliced garlic, 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce, and 1 tbsp Chinese bean paste sauce. Then stir and mix well.
7. Add the mushroom juice we set aside earlier, and freshwater until all the ingredients in the pan are covered (roughly 150ml in total).
8. Cover the lid, bring it to boil, reduce the heat and let it stew for 15 – 20 mins.
9. Taste to see if you need more salt. Add diced potatoes and mushrooms in and cook for further 10 mins.
10. Open the lid, to thicken the sauce. Add the sliced sweet pepper in, stir with low heat for 2 mins, and plate.
11. Serve with rice, don’t forget to have your rice soaked in the sauce, have a big spoon full of rice, chicken, potato, and pepper. Enjoy, 请慢用 (qǐng màn yòng )!

Try It Yourself!

And that’s how you can make a delicious and flavourful authentic Chinese braised chicken dish! If you like Chinese chicken, be sure to check out the rest of our chicken recipes.

Did you make this recipe? Be sure to share the result on Instagram and tag us @linschinesekitchen.

Chinese Bean Paste Braised Chicken (Huang Men Ji) Recipe

Recipe by LinCourse: Stir FryCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

30

minutes

This recipe will show you how to make authentic Huang Men Ji, a delicious Chinese bean paste braised chicken dish.

Ingredients

• Brown cane sugar 1 tbsp

• Chicken thigh fillet 500g

• Chinese cooking wine ½ tsp

• Sliced fresh ginger 19g

• Garlic 25g

• Light soy 1 tbsp

• Dark soy 1 tbsp

• Oyster sauce 1 tbsp

• Bean paste sauce 1 tbsp

• Dried Shiitake Mushroom 11

• Potato medium/large 2

• Sweet pepper (small) 4

Directions

• Soak the dried Shiitake mushrooms with a cup of water for 20 mins.
• Cut the mushrooms into quarters. Leave the juice aside for later use.
• Peel 2 medium to large potatoes, cut them into big chunks.
• Cut the sweet peppers into roughly 2x2cm chunks.
• Slice the garlic and ginger, set them aside in a container.
• Cut the chicken thighs into big chunks.
• Add 2 slices of fresh ginger, diced chicken thighs, ½ tsp of Chinese cooking wine, and tap water in a cooking pot, bring it to boil.
• Drain the water, put the boiled chicken thighs aside to air dry.
• Heat up a pan, add 2 tbsp of vegetable oil.
• Add 1 tbsp brown cane sugar (you could also choose to use crystal sugar if you have any) in the oil, stir until melted and darkened with low heat.
• Add the diced chicken thighs to the pan (pad dry the chicken thighs before putting them in if needed with some paper towel).
• Stir fry until nicely browned.
• Add the rest of the sliced ginger, sliced garlic, 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce, 1 tbsp Chinese bean paste sauce, stir and mix well.
• Add the mushroom juice we have preserved before, and freshwater until covering all the ingredients that are in the pan (roughly 150ml in total).
• Cover the lid, bring it to boil, reduce the heat and let it stew for 15 – 20 mins.
• Taste to see if you need more salt.
• Add diced potatoes and mushrooms in and cook for further 10 mins.
• Open the lid, to thicken the sauce.
• Add the sliced sweet pepper in, stir with low heat for 2 mins, and plate.
• Serve with rice, don’t forget to have your rice soaked in the sauce, have a big spoon full of rice, chicken, potato, and pepper. Enjoy, 请慢用 (qǐng màn yòng )!

The post Chinese Bean Paste Braised Chicken (Huang Men Ji) Recipe appeared first on Lin's Chinese Kitchen.

Background on Lu Rou Fan

The best cut of pork to make this dish is what we call Wuhuarou (五花肉 wǔ huā ròu) in Chinese, which means marbled meat. This is what we use to describe the “5-layered meat” of a good pork belly cut. This specific cut of pork will give you a superb texture when braised or slow-cooked, also it is quite cheap to get here in the UK compare to other cuts of pork, which means if you are cooking for a big group, this dish will not only provide that exotic wow factor but will also save you quite a bit of money. 

If you are planning a trip to Taiwan, definitely give this dish a try, you won’t regret it! Here are some suggested restaurants for Lu Rou Fan in Taipei:

1. Lugang Lu Rou Fan (鹿港魯肉飯)

Address: No. 233, Section 2, Yanping N Rd, Datong District, Taipei City, Taiwan 

Phone: +886 2 2557 3269

2. Huang Ji Braised Pork (黃記魯肉飯)

Address: No. 28, Lane 183, Section 2, Zhongshan N Rd, Zhongshan District, Taipei City, Taiwan

Phone: +886 2 2595 8396

3. Lushier Braised Pork (魯十二滷肉飯 三重仁愛店)

Address: No. 356, Ren’ai St, Sanchong District, New Taipei City, Taiwan 

Phone: +886 2 8985 2279

What Ingredients You Need to Make Authentic Lu Rou Fan

The best cut of meat to use for Lu Rou Fan is pork belly, preferably with a nice ratio of fat on it for that extra flavour. You’ll also need a nice helping of dried shiitake mushrooms. Our recipe also includes boiled eggs which compliment the braised flavours of the pork.

Now that we have our ingredients ready, let’s get to the recipe!

Authentic Lu Rou Fan (Braised Pork Belly) Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

This recipe shows you how to make an authentic Chinese Lu Rou Fan stir fry with braised pork belly and boiled eggs.

Ingredients

• 500g pork belly

• 10 x dried shiitake mushrooms

• 3 x eggs

• 1 medium onion

• 4 x cloves of garlic

• 5g fresh ginger

• 3 x bay leaves

• ½ tsp Wangshouyi 13 species

• ½ tsp Chinese cooking wine

• ½ tbsp dark soy sauce

• 1 tbsp light soy sauce

• ½ tsp oyster sauce

Directions

• Soak the dried shiitake mushrooms in room temperature water for 30 mins. Afterwards, cut the mushrooms into small cubes, filter the mushroom water and put the cut mushrooms back. We purposely save the mushroom water for its rich savoury note which will provide the dish bursting umami.
• Boil 3 eggs and peel them. Set them aside for later.
• Peel your garlic, onion and ginger (because I didn’t have any onion at the time, I didn’t put any). Finely chop them like shown in the picture, this step will make the fragrance of the ingredients release easily when stir-fried in hot oil.
• Cut your pork belly into small strips, make sure the one strip you cut has the “layered marble”, which means it should contain a few layers of fat and lean meat.
• Add a tbsp of vegetable oil to a cooking pot, heat it up. Add your minced ginger, garlic, onion and bay leaves in the oil, keep stir-frying until they are nicely browned.
• Add your pork belly in and keep stir-frying until the meat is browned evenly. Add the soaked and cut mushrooms along with the mushroom water.
• Add ½ tsp oyster sauce, 1tbsp light soy sauce, ½ tbsp dark soy sauce, ½ tsp Chinese cooking wine, ½ tsp Wangshouyi 13 spices, 3 tsp pure cane sugar, salt to your taste and 2.5 cups of water, add the boiled and peeled eggs in. Medium-low heat, let the ingredients slow cook for 1 hour. Check midway to make sure your food is not dry and is not burned (I added a layer of damp towel on top of my lid to reduce water evaporation). Flip the eggs if only half of them are soaked in the sauce, so they could come out with a more evenly “tan”.
• Take out the bay leaves before serving. Boil vegetables of your choice for garnishing. Don’t forget to serve with some of the sauce on your rice, that’s the soul of this dish!
• We hope you enjoy it. 您慢用 (nín màn yòng)!

Try It Yourself!

And there you have it! This is how you can make an authentic Lu Rou Fan dish with braised pork and boiled eggs. Give it a go and let us know what you think in the comments below. If you make the recipe, be sure to share it on Instagram and tag us @linschinesekitchen.

The post Authentic Lu Rou Fan (Braised Pork Belly) Recipe appeared first on Lin's Chinese Kitchen.