Homemade Chinese dishes. Inspo needed

[Twinkletwinklelil]

I’m thinking 2-3 protein dishes, a rice and maybe some mixed veg or salt and pepper chips…

ihave an image of a dish with crunchy veggies and either chicken or fish

then black bean and pepper chicken

and a red dried chilli spicy dish

egg fried rice.

anyone got any fail-safe easy recipes?
im not looking to purchase a cook book for this just online or your own recipes would be great!

For egg fried rice you need old rice left from a previous meal, I use jasmine.

In the pan I fry garlic and raw ginger.
Then add the egg, then when it's 40% still liquid add the hot rice. (Put the old cold rice in the microwave first to make hot.)
Fold rice into egg to make sure it coats the rice.
This way you will have some nice chunks of egg and some egg coated rice.

When it's got a nice colour on the egg chunks turn off the heat and mix in some soy sauce and a drizzle of sesame oil.

Basically you want to get the rice and any extras you will add as dry as possible so your end dish isn't mushy. If you want to add meat, spring onions, veggie or whatever, I would fry them in advance then add after the rice.

I adore Marions Kitchen recipes. These are staples in my house:
restaurant style egg fried rice
beef & broccoli
Kung Pao chicken noodles
miso braised aubergine

these spring onion pancakes (more like a crispy paratha) are also amazing.

This Chicken & Mushroom dish is quite tasty.

Ziang’s Food Workshop on YouTube - brilliant and easy to follow Chinese takeaway style food. Make sure it’s the ones with his Mum too because if not he’s a bit sweary 😀

https://therecipecritic.com/easy-mongolian-beef/

This is lovely and very easy.

Fail proof egg fried rice.

Ingredients:
Oil
Spring onion chopped finely- green and white parts separated.
1 egg per person +1, so 2 for 1 person, 3 for 2 etc
Petit pois - frozen will work
Leftover rice - make sure its not clumpy
Salt, white pepper
Soy sauce
Dash of shaoixiang wine or just sherry will do
Sesame oil (optional)

Method
Beat the eggs
Heat the oil in a wok until very hot, add the egg and scramble until around 80% cooked, set aside.
Add a little more oil if the wok is looking dry and again heat until very hot then add the white parts of the onions and sautee for around 30 seconds before adding the petit pois and cook for a further minute or so, until they are thawed and hot - if they are jumping then that's a good sign.
Before adding the rice, add a little more oil if needed to prevent rice from sticking.

Add the rice and stir and flip to cook evenly and encourage separation of grains.
Add in the egg, salt, lots of white pepper and flip and stir.
Keep flipping and stirring to heat everything through. Add the soy sauce and give it another couple of flips.

This is an optional step, but I really do think it gives it that Chinese egg fried rice aroma; push the rice to one side of the wok and add a dash of sherry/shiaoxiang wine which will make the wok sizzle and finally flip the rice back in to mix.

Top with the green parts of spring onion.

Serve on its own or with either dark sweet soy, siracha sauce, kimchi or even tomato ketchup. Your imagination is the o my limit!

If you haven't got leftover rice, I find microwaveable rice works pretty well.

Iceberg wrappers are easy and delicious: fry 5 spice, garlic, minced pork together, then add chopped spring onion and chopped ( tinned water chestnuts and bamboo shoots to heat through. The mix will be quite dry but should be flavourful: season to taste. Serve spooned into crisp lettuce leaves with hoi sin or plum sauce, rolled and eaten with your hands.

Velvet any chicken you cook! I just slice the chicken and use egg white and cornflour. It really makes a difference!

I came to recommend Ziang's on YouTube, but see a PP has beaten me to it! I really like their egg fried rice, chicken fried rice, chicken chow mein, and BBQ ribs. Last time I cooked an Asian (not just Chinese!) meal for guests, we started with and crispy 'seaweed' (cabbage) with fish floss (dried crumbed tuna), then Vietnamese fried pork spring rolls, crispy duck with pancakes, hoisin, cucumber, carrots and spring onions, Thai crab cakes with chilli jam, and finished off with a lychee and stem ginger sorbet. It was a lot of effort, but the results were worth it - I think I found all the recipes online.

I love the recipetineats website; I have tried lots of her recipes and find them t excellent. She does have a recipe book but it really isn't necessary as all the best recipes are on the website

Piggybacking this comment because I also love Marion. Her recipes have all been delicious that I’ve tried, and lots have YouTube videos which makes it easier to watch along first. I also love
Chicken in black bean sauce
Asian greens - really simple but delicious