3 Chinese inspired recipes better than Takeout!

under this menu a delicious recipe is soy good you'll want to make it today Hong Kong style tell me [Music] bring a pot of water to boil for the noodles [Music] there's actually not too many ingredients in the classic recipe but it is extremely adaptable [Music] three pieces of garlic finely chopped thank you [Music] [Music] one small red onion sliced [Music] the red onions aren't exactly traditional you can sub these out with a couple of shallots or even just white onion but of course like I always say it's casual it's all good these are garlic chives and you should be able to find these at your Asian grocery store a bit of a specialty item you can always sub these out for green onions but then these add this incredible garlicky kind of Aroma really really nice chop up about 40 grams of garlic chives into sticks [Music] wash and drain 50 grams of bean sprouts and set it aside [Music] like with most stir-fry recipes it's actually a really great idea to have everything set to go because the cooking process is actually very fast so to make that stir-fry sauce in advance we're going to start off with this delicious salty mommy kind of flavor from the soy sauce one tablespoon soy sauce next up we have this amazing dark soy sauce this is actually more for color and it will add that iconic beautiful caramel color to those noodles it's not as salty as the regular all-purpose or light soy sauce but this adds kind of a slight sweetness a little bit of saltiness so be very sparing with this and you can tell that it's a really thick kind of nice soy sauce when you swirl it around the bottle you can tell that it kind of glazes that glass really amazing one teaspoon dark soy sauce and this is a kind of staple in Asian cooking this is a plant-based version of a oyster sauce but sometimes this is actually called kind of a stir-fry sauce or a shiitake mushroom sauce or something like that this one here is actually called shiitake stir-fry sauce so a little combination of both it has this kind of thick consistency kind of like a hoisin sauce but it has the shiitake kind of flavor which adds that Umami that earthiness this is kind of the the base of that stir-fry sauce and will also help thicken it as well one tablespoon plant-based oyster sauce we're going to add a little bit of cane sugar just to help sweeten that sauce and it's going to kind of melt and caramelize really nicely you can also sub this out for your favorite sweetener sometimes I also use maple syrup as well one teaspoon can sugar last but not least this is a Japanese toasted sesame oil this is going to really lift up that sauce and add this amazing aromatic kind of Aroma and experience a little bit of this goes a long way splash of toasted sesame oil cook the noodles for half the time to package instructions in this case two minutes gently stir the noodles with chopsticks to keep them from sticking in this episode I'm using 140 grams of dry ramen noodles so we're just about ready to stir fry and I do receive a lot of questions about the type of non-stick pan that I use and I can definitely empathize because I remember how frustrating it was to try to stir fry things and just have things stick to the pan like no tomorrow so the pan that you've seen me use a lot in previous episodes is this beautiful carbon steel pan this is by a company called ballerini which is actually owned by the company called swilling which makes the knives you do have the seeds in this pan when you first purchase it but the more you use it the stronger the kind of non-stick coating becomes one important step to note is that it really helps with that non-stick ability if you warm up the pan dry without any oil or anything in it for at least two to three minutes you may actually see a little bit of smoke coming out of the pan so that actually is kind of an indication to tell you that the pan is ready for the oil to be added in this way you're not actually adding cold oil into a gold pan I do have a previous episode that I filmed where I show exactly how I season the pan straight from purchase I'll leave that episode Link in the description box below for the check that out the only thing that this paint cannot really do is cook acidic Foods stuff like tomatoes or tomato sauce it will actually strip off that hard earned non-stick coating but I hope this has been very valuable information let's get stir frying strain out the noodles and set aside foreign medium Heat instead of using a neutral flavor cooking oil today we're going to use a little bit of this delicious chili oil made in previous episode this is really Smoky not very spicy I'll leave a link in the description box below for you to check this out make this really easily at home two tablespoons chili oil red onions saute for one to two minutes [Music] true [Music] garlic [Music] bean sprouts sauteing for about two minutes [Music] [Music] garlic chives noodles sauce [Music] saute for three to four minutes and it's done [Music] plate the noodles control [Music] sprinkle with some white sesame seeds and serve you can now enjoy one of my childhood favorites with absolute confidence [Music] place for dry shiitake mushrooms into a small saucepan two and a half cups water cover and bring to a boil foreign [Music] sticks of green onion finely chopped [Music] rinse and train one cup worth of canned chickpeas [Music] ES mash the chickpeas with a fork your time to match the chickpeas they get a really nice crumbled texture [Music] when the water comes to a boil cook on medium for another 10 minutes [Music] this here is a medium firm tofu and I've mentioned in previous episodes that every brand will have almost like their own subjective definition of what a firm or medium firm or soft tofu is so definitely try out different brands find the one that you like the best in this recipe we're looking for a tofu texture that doesn't fall apart like silken tofu but it's not as crazy firm as extra firm tofu so the medium firm is perfect drain out the water from the medium firm tofu carefully slice the tofu into bite size cubes foreign [Music] the mushroom water [Music] cool down the shiitake mushrooms with some cold water [Music] without the excess liquid and remove the stalks [Music] remember to be very careful when removing the stalks [Music] finely chop the rehydrated shiitake mushrooms [Music] foreign [Music] pieces of garlic finely chopped [Music] small piece of Ginger finely chopped [Music] thank you foreign [Music] peppercorns though funny enough the peppercorns is not really the same as black peppercorns because this is actually the husk or the shell of the actual peppercorn and this is what's responsible for giving that iconic traditional kind of numbing effect on the tongue I recognize that this is a bit of a specialty item and if you cannot find this at your Asian grocery store or online you perhaps could replace this similarly to Black peppercorns but don't use it one to one maybe half the amount of black peppercorns when you open your package of Sichuan peppercorns you're actually ideally looking to use just the Red Shell that inner black sort of seed will give someone of a grittier texture so ideally if you can just kind of pick out the Red Shell saute pan medium Heat two teaspoons Szechuan peppercorns toast for about a minute [Music] transfer the peppercorns to a pastel and mortar Crush [Music] right so it won't be young men cooking complete without the use of the spicy Smoky ruby red chili oil I made a previous episode I'll leave a link in the description box below for you to check this out make this really easily at home and all the other ingredients you have to have for map of tofu is a kind of fermented broad bean paste or sometimes called a chili bean paste is this delicious amazing dobent gen this particular product is called Sichuan style broad bean sauce this is kind of a semi thick paste that has just this incredible salty spicy Smoky and just extraordinary Umami this will be the backbone of the sauce in this map of tofu by the way today's episode is actually a bit of a companion video to one of the recipes found in our second cookbook simply titled cook with confidence this is the chickpea map of tofu recipe here this cookbook is our second book in our three book installment that has most of your favorite recipes from the show here on YouTube and of course for more information or to grab your copy of one of the three books I'll leave a link in the description box below for you to check them all out now let's get cooking so Japan back on medium Heat [Music] three tablespoons chili oil Rumble chickpeas shiitake mushrooms saute for a couple of minutes [Music] foreign [Music] garlic saute for two to three minutes [Music] optional teaspoon cayenne pepper two tablespoons dual band gen [Music] toasted Szechuan peppercorns give the pan a good stir foreign [Music] mushroom water 1 teaspoon can sugar 2 teaspoons rice vinegar one tablespoon soy sauce add an optional one teaspoon of dark soy sauce to create a richer color give the pan a good stir [Music] make a slurry by combining two teaspoons of potato starch with one tablespoon of water [Music] slowly pour in the slurry while stirring [Music] gently stir the pan to cover the tofu with the sauce let the delicious sauce bubble away for another minute plate [Music] generously garnish with a freshly chopped green onions [Music] you can now enjoy this amazing variation with absolute confidence saucepan half cup grape seed or avocado oil medium Heat up the oil for four to five minutes about 40 grams of Ginger finely chopped [Music] foreign [Music] onions but then it's going to cook down and add so much flavor into that oil four sticks of green onion finely chopped [Music] foreign mortar [Music] quarter teaspoon salt coarsely crushed the green onions and Ginger [Music] [Music] now this particular set here is made out of granite and we'll be pouring the hot oil into here so be sure you're using one that can withstand that kind of heat stick of bamboo Chopstick in the oil if you see a lot of fast moving bubbles it's ready very carefully pour the oil onto the green onions and Ginger [Music] foreign pour the ginger oil into the serving Bowl one cup jasmine rice [Music] [Music] and drain the rice to get rid of the excess starch foreign [Music] pieces of garlic finely chopped [Music] [Music] no need to rinse out that saucepan there's still some good oil in there garlic rice two teaspoons toast the sesame oil medium Heat saute for one to two minutes two tablespoons soy sauce 1 cup water foreign [Music] turn the heat to medium high [Music] when the water starts to Bubble give it a good stir then cover and cook for 15 minutes on medium low man that rice is smelling so incredibly fragrant already by the way this recipe is actually one of the recipes in the cook with confidence cookbook of course they take a sneak peek inside the book or to find out more information about the vegan ramen cookbook I'll leave a link in the description box below for you to check those books out or to order your signed copies squeeze out the water to about 300 grams of jackfruit [Music] foreign [Music] season the Jackfruit with some salt [Music] and pepper the taste mix [Music] after 15 minutes turn the heat off and let the rice steam further for another 10 minutes foreign [Music] slice in half a handful of cherry tomatoes [Music] roughly chop about 100 grams of cucumber [Music] [Music] sometimes I seriously feel like a kid on Christmas Day foreign the rice [Music] optionally you can pack the rice into a small container as a mold [Music] garnish with some freshly chopped cilantro and you're ready to serve [Music] you can now enjoy this unique recipe with absolute confidence man you will not believe how full of flavor this is [Music] like I always say that is an explosion of flavor this really reminds me of my childhood you have that rice that is so packed with amazing flavors with the saltiness from the soy sauce the really nice garlicky flavor from the sauteed garlic get a little bit of that toasty flavor from toasting the rice that soy sauce also gives it a little bit of umami the toasted sesame oil is so incredibly fragrant and enjoy the rice with the cilantro that gives it a little bit more aromatic flavor as well the rice in itself has such deep flavors and then you go and enjoy it with the ginger green onion oil and it literally brings it to the next level it's just layers and layers of flavor cucumbers and the freshness from those juicy delicious cherry tomatoes they add the sweetness and acidity that contrasts with kind of like that delicious deep dark flavors from the ginger oil and the soy sauce rice and of course you have the Jackfruit that I mean visually looks fantastic when you enjoy that Jackfruit with the rice and the ginger green onion oil man those textures and flavors are seriously bomb the ginger adds a little bit of Heat and the green onions because there was so much of it in the oil it really gives it this kind of pungence onion flavor such a unique dish I guarantee you will absolutely love this foreign [Music] Ty the aroma and the fragrance that this dish gives off is so delightful it already makes it worth making this dish absolutely love it by the way if you love easy delicious recipes like me then definitely check out that vegan ramen cookbook or the cook with confidence cookbook I'll leave a link in the description box below where you can check these out take a sneak peek or to order your signed copy as always remember to subscribe hit the notification Bell so you won't miss a single episode foreign [Music]

Channel: Yeung Man Cooking

Views: 277,313

Keywords: how to make chinese chow mein recipe, vegetarian cantonese chow mein recipe, chinese stir fry noodles recipe, vegan chow mein noodles, chinese vegan mapo tofu recipe, how to make mapo tofu recipe, spicy sichaun mapo tofu recipe, mapo tofu recipe, vegetarian chinese mapo tofu recipe, chinese chicken and rice recipe, vegan chicken and rice recipe, jackfruit and ginger oil recipe, chinese ginger scallion oil recipe, quick chinese recipes, better than takeout, yeung man cooking

Id: 5kqHrUwHCOg

Length: 25min 28sec (1528 seconds)

Published: Sun Jan 22 2023