Category Archives: Chinese

Spicy Stir Fried Celery

I don’t know if you are like me, but it often bothers me when I go to the store and buy a bunch of celery, let’s say for just using it in chili, and granted it is a bit pricey (as far as I am concerned), and then you are left with a bunch of leftover celery. The celery is placed in my bottom refrigerator door, and if not opened in time, well it gets forgotten and then tossed. Never a good thing. So recently I decided to combat that waste and do something different with the celery, and turn it into a spicy stir fried celery.

Spicy Stir Fried Celery

I wanted to have the celery shine and as I was thinking about what I could do with the ribs of celery, I looked over to my lazy susan filled with condiments, and immediately looked at the Chinese fried red chili oil I had made in the summer.

Let’s get started.

  • 4 ribs of celery, but into large match sticks
  • 3 tbsp Chinese chili oil
  • 1/4 cup crushed peanuts, optional
  • 1/4 tsp salt, to taste

Start by heating a large skillet, on medium-high heat, for about one minute.

How to make spicy stir fried celery

Add the chili oil, and toss in the celery. Cook for about 3 minutes, tossing and stirring along the way. Remove and pour onto a plate. Season with salt, and shower with the crushed peanuts.

Dig in.

The result is really, really good. If you have not made the chili oil yet, please do it. IT’S AWESOME. The great thing about this recipe is that it goes really quick, and it is a great use of celery. The subtle spiciness, along with the peanuts, really make this a great side dish, or snack for that matter. Hope you enjoy.

Jalapeno Popper Egg Rolls

Do you ever get that craving for something but don’t have the urge to make them, or heck even purchase any store bought brands? I recently had that craving, and it was for jalapeño poppers. I have never found a frozen, store bought jalapeño popper that I even came close to liking, and that is why I have made my own in the past.  But I will admit, they take a bit of time to make and that’s when I decided to take a different approach and come up with a new idea around the whole thought of jalapeño poppers.  I decided to take all that I loved in that appetizer, and turn it into an egg roll style. Man were these ever awesome.

Jalapeno Popper Egg Rolls

Let’s get started.

Ingredients:

  • 4 large jalapeno peppers, stems and seeds removed
  • Egg Roll wrappers
  • 8 oz cream cheese
  • 1/2 tsp salt
  • 1/2 tbsp canola oil
  • 3 cups Canola oil
  • 1 egg, beaten

Start by preheating your oven to 400 degrees.

Take each jalapeno pepper, and slice it in half, lengthwise. Remove the seeds and ribs, and place it on a baking sheet. Repeat with the remaining jalapeno peppers.

Drizzle a bit of canola oil over the peppers, and season with a bit of salt. Place in the oven, and roast the peppers for about 10 minutes. You will want a bit of texture to the peppers.

Remove from the oven, and let them cool. During this time, heat a pot on the stove over medium heat. Add in the remaining canola oil and bring it to 350 degrees.

How to make Jalapeno Popper Egg Rolls

Fill each jalapeno with a generous amount of cream cheese.

Take an egg roll wrapper, and lay on a plate with the points facing you, and away from you as pictured above. Add the stuffed jalapeno to the center, then fold over the bottom, gently pulling in towards you to tighten the fold.

Roll about a 1/2 inch, then fold over each side. Brush the exposed, top part of the egg roll wrapper with the beaten egg, and continue to fold to seal the egg roll. Repeat.

Once your oil is heated and the egg rolls are rolled, carefully drop about 3-4 into the pot, or as many that can comfortably fit, and cook for about 5 minutes or until they are golden brown. Remove with some tongs and place onto a paper lined sheet to let any excess oil drain.  Repeat.

When you are ready to serve, just dig in and take a bite. It’s everything you love about a jalapeno popper, but in my opinion a heck of a lot better. I think the egg roll wrapper is actually a much better vehicle instead of the cornmeal exterior.

If you are looking for a great appetizer, or some great game day grub, give these shot. Hope you enjoy!

Chinese Beef and Broccoli

Our vegetable garden is really starting to take off and as I have mentioned in the past, we are picking bowls of a variety of tomatoes on a daily basis, along with fresh herbs, and recently we harvested our broccoli. My wife and I did not plant broccoli last year, but a few years ago we did, and to this day we admit that was probably the best broccoli we had ever tasted. That was no joke. So when I saw the heads of broccoli, I got pretty darn excited, I’ll admit that. As I wanted to simply lightly steam the heads of broccoli, I decided to go a different route and bust out a classic Chinese beef and broccoli, only because my sister-n-law had mentioned it and it was stuck in my head.

Chinese Beef and Broccoli Recipe

This recipe is super easy to make, and granted it uses a couple of ingredients that you may, or may not have (but probably should), and it is just packed with good old comfort.

Let’s get started.

Ingredients:

  • 1 lb flank steak, 1/4 inch thick slides
  • 1 head of broccoli, trimmed
  • 3 cups water
  • 2 cups iced water
  • Cooked rice
  • 4 tbsp canola oil

For the Beef Marinade:

  • 1 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/2 tbsp sherry cooking wine
  • 1/2 tsp sesame oil
  • 1/4 tsp cracked black pepper

For the Sauce:

  • 2 tbsp soy sauce
  • 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp sesame oil
  • 1/2 tbsp honey
  • 2 tbsp oyster sauce
  • 1/4 cup water
  • 1/2 tbsp corn starch
  • 1/4 tsp cracked black pepper

Start by adding your sliced beef to a bowl. Mix the marinade and pour over the beef, and give it a good toss. Marinade for at least one hour in the refrigerator.

When you are ready to make the Chinese beef and broccoli, remove the marinated beef from the refrigerator and let it come to room temperature, about 20 minutes.

Bring the water to a simmer, and toss in the broccoli florets. Cook for about 3 minutes, then remove them with a slotted spoon into a bowl of iced water.  Once cooled, drain the broccoli and set to the side.

Next heat a large skillet on medium-high heat. Add two tablespoons of oil, then toss in the beef, stirring along the way. Cook for about 5 minutes until the beef has some great color, then remove the beef onto a plate.

How to make Chinese Beef and Broccoli

Wipe out the skillet, and add the additional two tablespoons of oil, bringing to medium-high heat. Add the sauce, and give it a good stir. Cook for a couple of minutes, then add the broccoli, and return the beef to the skillet. Cook for a few minutes until everything is warmed through and the sauce has slightly thickened.

Did I mention I love corn starch, especially when making a great sauce?

When you are ready to place, add cooked rice to the bottom of bowl, and ladle on the Chinese beef and broccoli, ensuring you get plenty of that great flavored sauce.

This was a real winner and it was a perfect use of that broccoli, and again, some of the best broccoli we have had this year. Hope you enjoy!

Bacon Fried Rice

One of my kids favorite recipes is fried rice. I think that even at a very early age, my father-in-law had served it up for breakfast to him while they watched him while we were at work. Yes, I’m talking like two years old or something of that nature. Let’s just say he was young. But at that age, that food stuck in his head, that’s what fried rice can do to someone. Since then, he has come a long way in terms of exploring food. He is big into smoked meats such as ribs, brisket, and chicken, and lots of other things. Let’s just say he is no longer a chicken tender and french fry kid. With that said, one of his favorite dishes is bacon fried rice, so much that he makes requests for it. I’m down with that because this is a great opportunity to get vegetables into this rice, along with eggs (that he hates), that he devours it all up. That is called winning.

Bacon Fried Rice

Let’s get started.

Ingredients:

  • 2 cups of Jasmine, or long grain rice
  • 2 cups of water
  • 5 slices of Nueske’s Bacon, diced
  • 2 tbsp butter
  • 2 whole carrots, diced
  • 1 large shallot, diced
  • 5 cloves garlic, minced
  • 3 whole eggs, beaten
  • 1 tbsp Red Boat Fish Sauce or Three Crabs Fish Sauce
  • 1/2 tbsp cracked black pepper
  • 1/4 cup of soy sauce
  • 1/2 cup of frozen peas
  • 1 tbsp chili oil, optional
  • additional water

Start by making your rice. I use a rice cooker, and to that I add the rice to the rice pot, and rinse several times in cold water until the runs clear. Drain and add equal parts of water. Cover, and turn on the rice cooker until it is finished. I love the rice cooker.

Now I do this the same day, and the trick to making fried rice the same day is to make sure the rice gets dry. I accomplish this by removing the cooked rice onto a baking sheet lined with parchment paper, fanning it out, and letting it sit on the counter for several hours. Otherwise, let the rice cool, store in the refrigerator and use the following day.

Make sure you have prepared the remaining ingredients.

Heat a large wok on medium heat. Add in the diced bacon, and cooked until slightly crisp. Keep the bacon fat in the wok, along with the bacon. Next toss in the garlic and shallot and cook for about 40 seconds or so. Add in about two tablespoons of butter and your chili oil. Stir, then toss in the carrots.  Add in about 2 tablespoons of water. Stir.

How to make bacon fried rice

Turn up the heat.

Add in the beaten eggs, and stir, ensuring the the eggs are thinned out and cooked. Using your spatula, break up the eggs into pieces.

Toss in your rice, and begin breaking that up, using your spatula, and scraping underneath the rice in the wok. Use your wok master skills and wok like you mean it. Toss in the fish sauce, cracked black pepper, and soy sauce. Keep woking, aggressively under high heat until you get a nice light crust on the rice.

Serve immediately.

The result is an awesome bacon fried rice. You get the great smokiness from the bacon, and when everything is mixed together, well, let’s just say it’s awesome, and perfect for breakfast as well. Hope you enjoy!