chopped scallions – yummy food share

Easy Garlic Black Pepper Braised Ribs

2026-01-27

If you’re searching for a dish that delivers an incredible depth of flavor without demanding hours of your time or a long list of complicated ingredients, you have officially found your new favorite recipe. Imagine tender, succulent beef short ribs, so soft they practically melt in your mouth, all coated in a rich, savory, and wonderfully aromatic garlic and black pepper sauce. This dish is the epitome of comfort food, blending the simple, hearty satisfaction of braised meat with a bold, peppery kick that will awaken your senses. Best of all, it comes together in about an hour using a straightforward braising technique, making it perfect for a cozy weeknight dinner yet impressive enough to serve to guests on the weekend. Its simplicity is its genius, proving that you don’t need to be a master chef to create something truly spectacular. To get started on this flavor journey, you’ll need to gather just a handful of ingredients. The key is to source good quality beef, as it’s the star of the show. Here’s your shopping list: Beef Short Ribs: About 1.5 lbs (or 700g). Look for flanken-style or Korean-style short ribs, which are cut thinly across the bone. This cut is perfect for braising quickly. If you can only find thicker, English-style short ribs, they will also work, but you may need to increase the braising time by 20-30 minutes to achieve the same tenderness. Garlic: 5 to 6 large cloves, finely minced. Don’t be shy with the garlic; its pungent, sweet flavor is essential here. Black Pepper Sauce: 3 to 4 tablespoons. This is a crucial ingredient and can be found in the Asian aisle of most large supermarkets or at an Asian grocery store. It’s a pre-made sauce, not just ground black pepper, offering a complex, savory, and…

Savory Braised Chicken with Glass Noodles

2026-01-26

Get ready to discover your new favorite one-pot wonder! This dish is a beautiful example of how simple ingredients can come together to create something truly spectacular. In about an hour, you can whip up a comforting meal of tender, succulent chicken and chewy, slippery noodles, all simmering in a rich, savory, and deeply flavorful sauce. The magic here is in the braising, a slow and gentle cooking method that allows the chicken to become fall-off-the-bone tender while the noodles soak up every last drop of that incredible gravy. Despite its deeply developed flavors, this recipe is surprisingly simple and perfect for a cozy weeknight dinner. It’s a hearty, satisfying dish that feels like a warm hug in a bowl, and I promise it’s much easier to make than it looks. Let’s gather our ingredients. The beauty of this recipe lies in its simplicity, using pantry staples that create a complex and satisfying flavor profile. Don’t worry if you can’t find the exact type of noodle; there are plenty of great substitutes! For 2-4 servings, you will need: Chicken: About 1 lb (or 500g) of bone-in chicken pieces, such as thighs or drumettes, cut into bite-sized chunks. The bone adds a ton of flavor to the sauce! Huilai Fenqian or Glass Noodles: About 3.5 oz (or 100g) of dried noodles. The original recipe uses “Fenqian,” a type of thick, flat sweet potato noodle. If you can’t find these at an Asian market, don’t fret! Korean sweet potato noodles (used for Japchae) are a perfect substitute. Standard cellophane or glass noodles also work wonderfully. Ginger: A 1-inch piece, sliced. Scallions: 2-3 stalks, finely chopped, for garnish. Peanut Oil: 2 tablespoons. You can substitute with any neutral cooking oil like canola, vegetable, or grapeseed oil. Oyster Sauce: 2 tablespoons. This provides a…

Savory Green Mango and Potato Skillet

2026-01-24

Have you ever bought a mango, full of excitement for its sweet, tropical flavor, only to get it home and find it’s stubbornly firm, sour, and nowhere near ripe? It’s a common kitchen dilemma, but I’m here to tell you it’s actually a fantastic opportunity. Instead of waiting for it to ripen (or forgetting it on the counter), let’s embrace that tartness and turn it into the star of an incredibly fast, easy, and surprisingly delicious stir-fry. This recipe transforms that underripe mango, along with humble potatoes and eggplant, into a vibrant dish with a unique savory and tangy profile. In just about 10 minutes, you can create a meal that is wonderfully complex in flavor yet stunningly simple to execute, making it perfect for a busy weeknight. First, let’s gather our ingredients. The beauty of this dish lies in its simplicity, so you won’t need a long shopping list. What makes it special is the interplay between these few core components. For the Stir-Fry: 1 medium Potato: A starchy variety like Russet or a waxy one like Yukon Gold works well here. 1 small Eggplant: A long, slender Japanese or Chinese eggplant is ideal as it has fewer seeds and a tender texture. If you can only find a globe eggplant, use about half of one. 1/2 cup Unripe Mango, julienned: You are looking for a mango that is very firm to the touch and sour, often called a green mango. You can find them at Asian or Latin markets. If you can’t find one, a very tart apple like a Granny Smith could work in a pinch, but the unique flavor of the green mango is what makes the dish shine. 1 Green Onion, finely chopped: For a fresh, mild oniony finish. For the Seasoning: 1 tsp Salt:…

Irresistible Scallion Garlic Skillet Chicken

2026-01-24

If you’re searching for a dinner that delivers knockout flavor without chaining you to the stove for hours, you’ve just found your new go-to recipe. This pan-fried chicken thigh dish is a masterclass in simplicity and taste. Ready in under an hour and incredibly easy to execute, it’s perfect for both seasoned home cooks and anyone just starting their culinary journey. The magic lies in its two-part flavor process: a savory marinade that tenderizes the chicken into juicy perfection, and a fresh, aromatic scallion and garlic topping that’s added right at the end. The chicken is pan-fried to achieve that irresistibly crispy skin, while the inside remains wonderfully moist. It’s a beautifully balanced dish that celebrates the pure, savory goodness of its ingredients, making it a guaranteed crowd-pleaser for any weeknight meal. Before we get to the fun part, let’s gather our ingredients. The list is short and features many pantry staples. Don’t worry if you can’t find one or two specific items; I’ve included some easy swaps that work beautifully. For the Chicken: 4 medium boneless, skin-on chicken thighs (about 1.5 lbs or 700g) 1 tablespoon oyster sauce 1 tablespoon light soy sauce (or regular all-purpose soy sauce) 1 teaspoon dark soy sauce (For that beautiful color! If you don’t have it, you can use an extra teaspoon of light soy sauce, perhaps with a tiny drop of molasses or a pinch of brown sugar for color.) 1 tablespoon peanut oil (or any neutral cooking oil like canola, vegetable, or avocado oil) For the Scallion Garlic Topping: 3-4 cloves garlic, finely minced 3 scallions (green onions), finely chopped 1 tablespoon toasted white sesame seeds ½ teaspoon salt 1 teaspoon toasted sesame oil A quick note on ingredients: Dark soy sauce is thicker, darker, and less salty than light soy…

Fiery Golden Fish Stew with Pickled Greens

2025-12-30

Welcome to a dish that will awaken your senses and transport you straight to the heart of Sichuan’s vibrant culinary scene. This Fiery Golden Fish Stew, known locally as Suan Cai Yu, is a masterpiece of flavors, balancing tangy, spicy, and deeply savory notes in one glorious bowl. Don’t let its complex taste profile fool you; this dish is surprisingly straightforward and can be ready in about 30 minutes, making it perfect for a weeknight dinner that feels like a special occasion. The magic lies in a rich, golden broth simmered with crisp, piquant pickled mustard greens, which infuse the entire stew with their signature sour kick. Tender, silky fish slices soak up this incredible flavor, creating a dish that is both comforting and exhilarating with every spoonful. To get started, you’ll need a few key ingredients. The star of the show is a special seasoning kit, which makes this recipe incredibly easy to master. Here’s your shopping list: For the Stew: Fish: 1.5 kg (about 3.3 lbs) of a firm, white-fleshed fish. While grass carp is traditional, it can be hard to find. Excellent substitutes include tilapia, cod, haddock, or catfish fillets. Ask your fishmonger to slice them into thin, bite-sized pieces. Sichuan Pickled Vegetable Fish Seasoning Kit: 1 packet (approx. 300g). You can find this at most Asian supermarkets or online. These brilliant all-in-one kits typically contain three smaller packets inside: a fish marinade powder, a packet of pickled mustard greens (the “Suan Cai”), and a soup base concentrate. Cooking Oil: 4-5 tablespoons of a neutral oil like canola, grapeseed, or vegetable oil. The original recipe calls for a larger amount for a richer, restaurant-style finish, but this quantity works perfectly for a delicious home version. Water or Stock: 0.8 – 1 liter (about 3.5 – 4.5 cups)….

Savory Ocean Kelp and Pork Stir Fry

2025-12-11

If you’re searching for a weeknight dinner that is lightning-fast, packed with a unique savory flavor, and incredibly satisfying, you’ve just found your new favorite recipe. This stir-fry features tender kelp, often called the “vegetable of the sea,” paired with savory ground pork. Don’t be intimidated if you’ve never cooked with kelp before! This dish is wonderfully simple to prepare, taking just about ten minutes from start to finish. The cooking process is a straightforward stir-fry, resulting in a delightfully savory and umami-rich flavor that isn’t spicy or overwhelming. The unique, slightly chewy texture of the kelp combined with the richness of the pork creates a truly memorable meal that is both healthy and comforting. It’s the kind of dish that will have you reaching for a second bowl of rice. Before you start, let’s gather all your ingredients. Having everything prepped and ready to go is the key to a successful stir-fry, especially one this quick! Here’s what you’ll need: Hydrated Kelp: 250g (about 9 oz). You can find this in the refrigerated or frozen section of most Asian supermarkets. It often comes in pre-cut strips or sheets. If you can only find dried kelp (kombu), simply rehydrate it in warm water for about 15-20 minutes until it becomes pliable, then slice it. Ground Pork: 50g (about 1/4 cup). This adds a wonderful savory depth. For an alternative, ground chicken, turkey, or even a plant-based meat crumble would also work beautifully. Scallions: 5g (about 1-2 stalks), finely chopped. Also known as green onions. Water: A splash (about 2-3 tablespoons). Peanut Oil: 1 tablespoon. Any neutral cooking oil like canola, vegetable, or avocado oil is a perfect substitute. Salt: 3g (about 1/2 teaspoon), or to taste. Light Soy Sauce: 15g (about 1 tablespoon). Be sure to use light or all-purpose…

Lotus Root Pork Belly Bites A Simple Savory Supper

2025-11-10

Get ready to embark on a delightful culinary adventure with a dish that promises to charm your taste buds and impress your dinner guests, all without breaking a sweat! This recipe, known for its elegant simplicity and heartwarming flavors, brings together tender lotus root and succulent ground pork in a harmony that is both comforting and exotic. With a cooking time of just around an hour and a difficulty level that’s incredibly beginner-friendly, you’ll be amazed at how quickly you can create something so profoundly delicious. The technique, a gentle braise, allows the natural flavors to meld beautifully, resulting in a savory, umami-rich experience that’s surprisingly mellow and deeply satisfying. It’s a wonderful way to explore new ingredients and flavors without intimidation. Let’s gather our tasty components! Here’s what you’ll need: For the Core: Lotus Root: An amount that feels right for your meal – perhaps 1-2 medium-sized roots. This is the star, offering a wonderful, slightly crunchy texture and subtle sweetness. You can usually find fresh lotus root in Asian grocery stores. If fresh isn’t available, you might find frozen sliced lotus root, which works well too after thawing. Pork Shoulder (or Pork Belly): About 1 pound (approximately 450g) of ground pork. Pork shoulder (or “front leg pork” as it’s sometimes called) is ideal for its balanced fat content, making the filling juicy. If you can’t find shoulder, regular ground pork (ideally 80/20 or 70/30 lean-to-fat ratio) is a perfect substitute. For the Flavor Boosters: Scallions (Green Onions): A small bunch, finely chopped. These add a fresh, aromatic kick. Peanut Oil: Enough for frying, about 2-3 tablespoons. Any neutral cooking oil like vegetable or canola oil will work just as well. Cornstarch: 2-3 tablespoons, divided. This acts as a binder for the meat and helps create a lovely golden…

Spicy Braised Chicken Feet with Savory Mustard Greens

2025-11-09

Get ready to discover one of the most addictively delicious and textural dishes you’ll ever make! This recipe transforms humble chicken feet into a fall-off-the-bone tender, spicy, and savory delicacy. If you’ve ever been curious about chicken feet, a popular ingredient in many cuisines loved for its gelatinous texture and ability to soak up flavor, this is the perfect gateway recipe. The process is surprisingly simple, combining a quick stir-fry to build flavor with a final braise that does all the hard work for you. In about an hour, you’ll be rewarded with a deeply flavorful, moderately spicy dish where the rich, savory notes of the sauce are perfectly balanced by the unique, tangy taste of preserved mustard greens. It’s an easy-to-master recipe that will have you feeling like a culinary pro. To get started, you’ll need a handful of key ingredients that create this dish’s signature taste. Don’t worry if some items seem unfamiliar; they are easily found in most Asian markets or online, and I’ve included some handy substitution suggestions. For about 2-4 servings: Chicken Feet: 1 lb (about 500g) Dried Preserved Mustard Greens (Mei Gan Cai): ½ cup, dry Garlic: 4-5 cloves, minced Scallions: 2, finely chopped for garnish Peanut Oil: 2 tablespoons (or any neutral cooking oil like canola or vegetable oil) Light Soy Sauce: 2 tablespoons Dark Soy Sauce: 1 tablespoon Oyster Sauce: 1 tablespoon Chopped Salted Chili Paste (Duo Jiao): 1-2 tablespoons, adjust to your spice preference A Note on Ingredients: Dried Preserved Mustard Greens (Mei Gan Cai): This is the star ingredient alongside the chicken feet. It has a unique, deeply savory, slightly sweet, and tangy flavor that is hard to replicate. You can find it in vacuum-sealed packages at any Asian grocery store. If you absolutely cannot find it, you could try…

Savory Garlic Steamed Fish with Glass Noodles

2025-11-09

If you’re searching for a dish that tastes like a five-star restaurant meal but comes together in under an hour with minimal effort, you’ve just found your new weeknight champion. This recipe for steamed fish with garlic and glass noodles is an absolute showstopper, delivering a beautifully delicate and deeply savory flavor that will have everyone asking for seconds. The magic lies in the cooking method: steaming. It gently cooks the fish to tender, flaky perfection while allowing the bed of glass noodles below to soak up every drop of the aromatic garlic and soy sauce. It’s a healthy, light, and incredibly satisfying meal that proves sophisticated flavors don’t have to be complicated. Get ready to impress yourself and anyone you’re cooking for! Your Shopping List Here’s everything you’ll need to create this gorgeous dish, which serves about two people. I’ve included some easy-to-find alternatives for ingredients that might not be in your local supermarket. Fish Fillets: About 1 lb (450g) of firm, white fish fillets. Cod, halibut, tilapia, or flounder are all excellent choices. The original recipe uses frozen pre-portioned fillets, so feel free to use fresh or frozen—just be sure to thaw frozen fish completely first. Glass Noodles: About 2 oz (50g) of dried glass noodles. These are also known as mung bean vermicelli or cellophane noodles and can be found in the international aisle of most large grocery stores or at any Asian market. In a pinch, you could use very thin rice vermicelli. Garlic Sauce: 3-4 tablespoons. You can use a store-bought garlic chili sauce or, even better, make your own simple version! Just finely mince 6-8 cloves of garlic and mix them with a tablespoon of neutral oil and a pinch of salt. That’s it! Light Soy Sauce: 1 tablespoon. This is your standard soy…