Jiang – yummy food share

Fiery Chicken and Potato Stir Fry

2026-01-20

If you feel like you’re stuck in a chicken dinner rut, I have the perfect recipe to jolt your taste buds awake. This Fiery Chicken and Potato Stir Fry is an electrifying dish that brings the heat, the flavor, and an unforgettable textural experience right to your home kitchen. Ready in about an hour, this recipe is of moderate difficulty, but the steps are straightforward and the payoff is immense. The core technique involves frying the chicken and potatoes separately to achieve the perfect crispy-on-the-outside, tender-on-the-inside texture before tossing everything together in a wok with a symphony of aromatics. The flavor profile is a thrilling combination of savory, spicy, and a unique, tongue-tingling sensation that is incredibly addictive. This isn’t just a meal; it’s an adventure in a bowl, and it’s surprisingly easy to master. Let’s get your shopping list ready. Don’t be intimidated by some of the names; most can be found at a well-stocked supermarket, an Asian market, or online. The results are worth the treasure hunt! For the Main Event: Chicken: 8 chicken wing drumettes (about 1.5 lbs / 680g) Potatoes: 2 medium potatoes (like Russet or Yukon Gold) Peppers: 5 green bell peppers and 2 red bell peppers (or a mix of your favorite sweet or mildly spicy peppers) For the Aromatics & Marinade: Scallions: 1 bunch, also known as green onions Ginger: 1-inch piece Garlic: 8 cloves Egg White: 1 large Cornstarch: A few tablespoons Salt: To taste White Pepper: 1 tsp (preferred, but black pepper works in a pinch) For the Sauce & Spices: Cooking Wine: 1 tbsp Shaoxing wine. A dry sherry is a great substitute. Light Soy Sauce: 1 tbsp. Use regular soy sauce if that’s what you have. Dark Soy Sauce: 1 tbsp. This is mainly for color. You can substitute…

Savory Glazed Pork Chops

2026-01-07

If you’re on the hunt for a show-stopping main course that is secretly simple to make, you have come to the right place. This recipe for savory glazed pork chops will become your new go-to for a delicious, satisfying meal that feels special without requiring hours in the kitchen. Ready in about an hour, this dish is wonderfully beginner-friendly. We’ll use a classic cooking technique of pan-frying followed by a quick braise, which ensures the pork chops become incredibly tender and juicy. The flavor is a beautiful balance of savory soy sauce, a hint of sweetness from sugar, and a warm, aromatic note from ginger and star anise. It’s a comforting, deeply flavorful dish that fills your kitchen with an irresistible aroma, promising a restaurant-quality meal made right at home. Before you start, let’s gather all our ingredients. The list is simple, and many items are probably already in your pantry. For anything you don’t have, I’ve included some easy-to-find substitutions. For the Pork: 4 bone-in pork loin chops, about 1-inch thick (this is the cut often called “da pai” or “big chops”) 1 tablespoon light soy sauce 1 teaspoon salt ½ teaspoon white pepper For Braising and the Glaze: 1 tablespoon vegetable oil or any neutral cooking oil 3 scallions, cut into 2-inch lengths 4 cloves garlic, lightly smashed 3 thick slices of fresh ginger 2 whole star anise 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon white sugar Hot water, enough to nearly cover the chops Toasted sesame seeds, for garnish A Few Notes on Ingredients: Pork Chops: Bone-in loin chops are ideal as the bone adds extra flavor during cooking. If you can only find boneless, they will work too, but you may need to reduce the braising time…

Delicious Pan-Fried Shrimp Carrot Rounds

2026-01-03

Get ready to elevate your weeknight dinners with a simple yet remarkably flavorful dish! This recipe for Savory Shrimp Carrot Rounds is a delightful way to transform humble shrimp into something truly special. With a prep time of about 30 minutes and a cooking time of approximately 30 minutes, this recipe is a fantastic weekend project or a rewarding weeknight meal. It falls into the “easy” difficulty category, perfect for cooks of all levels. The magic lies in its straightforward pan-frying technique that locks in moisture and creates a beautifully golden-brown exterior. The result is a wonderfully savory and fresh bite, packed with the natural sweetness of shrimp and a hint of earthy carrot, making it an irresistible treat that’s surprisingly easy to master. Before we dive into the culinary adventure, let’s gather our ingredients. You’ll find that most of these are pantry staples, making this recipe accessible for everyone. For about 1 pound (450g) of shrimp, peeled, deveined, and roughly chopped, you’ll need: about ½ cup of finely diced carrot, 2 to 3 scallions (green onions), finely chopped, and about 2 tablespoons of starch (cornstarch or tapioca starch work perfectly). For seasoning, we’ll use ½ teaspoon of salt, 1 teaspoon of minced fresh ginger, and 2 cloves of minced garlic. A crucial element is the aromatic liquid—we’ll make this by combining the minced ginger, garlic, and roughly chopped parts of the scallions with about 2 tablespoons of water. This mixture helps to infuse flavor and create a tender texture. If you can’t find fresh ginger or garlic, powdered versions can be used, but fresh truly brings out the best flavor. And if you don’t have scallions, the white and light green parts of a leek can be a good substitute, though the flavor profile will be milder. Now, let’s…

Heartwarming Radish and Tofu Soup

2026-01-01

When the weather turns chilly, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. If you’re looking for a recipe that is incredibly quick, surprisingly flavorful, and beautifully light, you’ve found it. This Radish and Tofu Soup is a culinary gem that comes together in just about 10 minutes, making it perfect for a busy weeknight or a simple, restorative lunch. The cooking process is wonderfully straightforward—mostly just simmering—and the resulting flavor is a delicate balance of sweet, savory, and fresh. The unique sweetness from the cooked radish, a savory depth from a secret ingredient, and the silky texture of tofu create a soup that is both comforting and elegantly simple. Don’t be fooled by its pale color; this soup packs a gentle but memorable punch that will have you coming back for a second bowl. Let’s gather our ingredients. The beauty of this soup lies in its simplicity, so you won’t need a long shopping list. For the substitutes, I’ve suggested items commonly found in Western supermarkets that will work wonderfully. Ingredients: For the Soup: 1/2 large Daikon Radish (about 1 pound or 450g) 1/2 block (about 7 oz or 200g) Silken or Soft Tofu 1 small handful (about 2 tablespoons) Dried Shrimp 1-inch piece of Ginger 4 cups Boiling Water or a light vegetable broth 1 tablespoon Neutral Oil (like vegetable, canola, or avocado oil) For the Thickener & Garnish: 1 tablespoon All-Purpose Flour (or cornstarch) A handful of fresh Cilantro A pinch of Ground White Pepper A few drops of Toasted Sesame Oil Salt, to taste A Note on Ingredients: Daikon Radish: This large white radish is milder and sweeter than its small red counterparts, especially when cooked. You can find it in most large supermarkets, often in the international…

Poached Pork Meatballs and Bok Choy Soup

2025-12-22

If you’re searching for a dish that is the very definition of comfort in a bowl, look no further. This recipe for poached pork meatballs and bok choy soup is a revelation in its simplicity and deeply satisfying flavor. It’s a complete meal you can whip up in about 30 minutes, making it an absolute lifesaver for busy weeknights. The cooking method is gentle poaching, which is the secret to creating unbelievably tender, silky meatballs that practically melt in your mouth. Unlike fried or heavily browned meatballs, these are delicate and juicy, swimming in a clean, savory broth with crisp-tender greens. Don’t let the short ingredient list fool you; the combination of aromatic seasonings creates a flavor profile that is both nuanced and incredibly warming. It’s an easy, beginner-friendly recipe that delivers impressive results every time. Here is everything you will need to get started. Don’t be intimidated by any unfamiliar ingredients; they are usually easy to find in the international aisle of most large supermarkets or at an Asian market, and I’ve included simple substitutes for anything you might not have on hand. The key is to build layers of savory flavor, so tasting and adjusting as you go is always a good idea. For the Meatballs: Ground Pork: 200g (about ½ lb). Lean ground pork is great, but a little fat adds flavor. Ground chicken or turkey would also work well. Egg White: 1 large. This is a crucial binder that gives the meatballs a wonderfully smooth, tender texture. Scallions: 2, finely chopped (white and green parts). Ginger: 1 teaspoon, freshly grated or minced. Oyster Sauce: 1 tablespoon. This adds a deep, savory, and slightly sweet flavor. If you don’t have it, use an equal amount of Hoisin sauce or a mix of 2 teaspoons soy sauce and…

Sweet Prawns Zesty Citrus Marinade

2025-11-22

Prepare to tantalize your taste buds with an exceptionally delightful dish that’s as easy to make as it is to devour. This recipe introduces you to the beauty of “Sheng Yan Xia,” or marinated prawns, a preparation method that highlights the natural sweetness of premium prawns through a vibrant, zesty marinade. While the marinating process takes several hours, the active preparation time is remarkably swift, making it an approachable culinary adventure for any home cook. The result is a symphony of flavors – a perfectly balanced salty savoriness, a touch of gentle sweetness from the prawns themselves, and a bright, spicy zest from the accompanying aromatics. Its delicate texture and unique profile are sure to impress, offering a refreshing departure from conventional seafood preparations. Here’s what you’ll need to recreate this marvel: Main Ingredient: 1 lb (approx. 500g) Fresh Prawns (Tiger Prawns or Jumbo Shrimp are excellent choices; ensure they are very fresh if not live) Aromatic Elements: 1 Lemon (juiced and zest), plus extra wedges for serving ½ medium Onion, finely chopped or pulsed into small pieces 1 thumb-sized piece of Ginger, peeled and finely minced 10 cloves Garlic, peeled and finely minced 3.5 oz (approx. 100g) Hot Green Peppers (like Serrano or Jalapeño), seeded and finely chopped 0.35 oz (approx. 10g) Bird’s Eye Chilies (or other small, hot red chilies), stemmed and finely chopped (adjust to your heat preference) 0.35 oz (approx. 10g) Fresh Cilantro (Coriander leaves), roughly chopped Seasonings & Marinade Base: 1 Teaspoon Sugar (granulated) A generous pinch of Salt, to taste (start with 1-2 teaspoons, adjust as needed) Soy Sauce, to taste (light soy sauce recommended for subtle color and flavor) A splash of Baijiu or Chinese white spirit (optional, about 1 tablespoon; alternatively, use a dry sherry or a splash of vodka. This helps…

Golden Spiced Beef Bites A Homestyle Favorite

2025-11-16

Get ready to tantalize your taste buds with a truly addictive snack that’s perfect for any occasion! This recipe for Golden Spiced Beef Bites takes a bit of time, involving a slow frying process, but don’t let that intimidate you. Get ready to tantalize your taste buds with a truly addictive snack that’s perfect for any occasion! This recipe for Golden Spiced Beef Bites embodies the comforting, deeply layered flavors of traditional home cooking. While the entire process, especially the slow infusion of spices and the frying, might span a couple of hours, the actual hands-on effort is surprisingly minimal, making it an easy undertaking even for novice cooks. The result is incredibly tender beef strips, wonderfully chewy, with an aromatic, savory-sweet five-spice profile. It’s this unique combination of textures and complex flavors that makes this dish so special and utterly craveable. Prepare to discover a new favorite snack that’s far superior to anything store-bought! To embark on this culinary adventure, you’ll need a substantial amount of beautiful beef. We’re talking about 4.4 pounds (about 2 kilograms) of beef, ideally a leaner cut like flank steak, sirloin, or eye of round. For our aromatics that infuse so much flavor, gather half a large onion, a generous bunch of scallions (green onions), a good knob of ginger, and several cloves of garlic. The heart of our spice blend comes from Sichuan peppercorns (about 2 tablespoons), star anise (about 3-4 pods), and fennel seeds (about 1 tablespoon). For seasoning, you’ll need salt to taste, sugar (about 1-2 tablespoons, adjust to your preference), light soy sauce (about 4 tablespoons), and dark soy sauce (about 2 tablespoons) for color and depth. You’ll also need about 2 tablespoons of barbecue seasoning (a common dry rub blend is fine) and, for a final nutty touch, toasted…

Ginger Scallion Flash Fried Shrimp

2025-11-13

If you’re ever in the mood for a dish that is lightning-fast, incredibly simple, and packed with pure, unadulterated flavor, you have come to the right place. This stir-fried shrimp recipe is a true testament to the idea that delicious food doesn’t need to be complicated. Ready in about 10 minutes from start to finish, it’s a perfect weeknight meal hero. The technique is a classic, quick stir-fry, making it an excellent entry point for anyone new to wok cooking. The flavor profile is a beautiful dance of savory and fresh—the natural sweetness of the shrimp is the star, elevated by a warm, aromatic kick from ginger and a fresh bite from scallions. It’s an effortlessly elegant dish that will make you feel like a master chef in your own kitchen. To bring this delightful dish to life, you’ll only need a handful of fresh ingredients. The beauty of this recipe is its simplicity, so try to get the best quality shrimp you can find—it will make all the difference. Here’s what you’ll need: Small Shrimp: 250g (about 1/2 pound). Traditionally, this recipe uses small, shell-on river shrimp, which are incredibly sweet. If you can’t find them, don’t worry! Small salad shrimp, rock shrimp, or even standard raw prawns (peeled and deveined) will work beautifully. If using larger prawns, you might want to cut them into smaller, bite-sized pieces for quicker cooking. Scallions: 2 to 3 stalks, finely chopped. Also known as green onions, these provide a fresh, mild onion flavor. Fresh Ginger: A 1-inch piece, peeled and thinly sliced or minced. Salt: a generous pinch, or to taste. Chinese Cooking Wine: 1 tablespoon. This is often called “Huangjiu” (yellow wine) or, more specifically, Shaoxing wine. It’s a key ingredient in many stir-fries, used to remove any fishiness from seafood…

Fiery Garlic Blistered Long Beans

2025-11-11

If you’re searching for a dish that is incredibly fast, astonishingly delicious, and brings a bold punch of flavor to your dinner table, look no further. This recipe transforms humble long beans into a spectacular side dish that could easily steal the show. Ready in about ten minutes, this dish is surprisingly simple to master. The magic lies in a quick flash-fry technique that gives the beans a wonderfully wrinkled, “blistered” skin, locking in a tender-crisp texture. The flavor profile is a thrilling journey for your taste buds: savory, spicy from the chilies, with a unique, tingly numbness from Sichuan peppercorns, all balanced by a hint of sweetness and a bright splash of vinegar. It’s the perfect, exciting weeknight vegetable dish that tastes like it came from a specialty restaurant but is easy enough for any home cook to perfect. Here is what you’ll need to create this amazing dish. Don’t be intimidated by any unfamiliar ingredients; I’ve included simple swaps you can find at any major supermarket. For the Beans: Long Beans: 1 large handful (about 1 lb or 450g). These are also known as yardlong beans or asparagus beans. If you can’t find them, regular green beans or French beans (haricots verts) work beautifully as a substitute. Peanut Oil: About 1 cup (240ml) for frying. You can substitute with any neutral oil with a high smoke point, like canola, grapeseed, or vegetable oil. For the Aromatics & Sauce: Garlic: 3-4 cloves, finely minced. Ginger: 1-inch piece, finely minced. Dried Red Chilies: 5-10, depending on your spice preference. Arbol chilies are a good option. You can snip them in half to release more heat. Sichuan Peppercorns: 1 teaspoon. These are a key ingredient for their unique citrusy aroma and tingly, mouth-numbing sensation (known as “málà”). You can find them…