peanut oil – Page 3 – yummy food share

Golden Shrimp and Crisp Celery Stir Fry

2025-11-13

Welcome to one of my all-time favorite lightning-fast meals! If you’re searching for a dish that is incredibly quick, surprisingly simple, and bursting with fresh, clean flavors, you’ve just found it. This Golden Shrimp and Crisp Celery Stir Fry is the perfect answer to the “what’s for dinner?” question on a busy weeknight. The entire process, from prep to plate, takes about 10 minutes. The cooking method is a classic stir-fry, which means everything happens fast over high heat, locking in the natural sweetness of the shrimp and the wonderful, vibrant crunch of the celery. The flavor profile is savory and delicate, allowing the high-quality ingredients to shine without being overpowered by heavy sauces. It’s an effortlessly elegant dish that is as healthy as it is delicious, sure to become a staple in your cooking rotation. To create this delightful dish, you’ll only need a handful of simple ingredients. The beauty of this recipe is its minimalism, so getting the best quality you can find will make a real difference. Here is what you’ll need: For the stir-fry: Large Raw Shrimp: 10, peeled and deveined (about 1/2 pound or 225g) Celery: 2 large stalks Peanut Oil: 1 tablespoon. Substitution Note: If you have a peanut allergy or don’t have peanut oil, any neutral high-heat cooking oil like canola, grapeseed, or sunflower oil will work perfectly. Salt: A pinch, or to your personal taste Ground White Pepper: A pinch. A Quick Note: White pepper is common in this style of cooking for its fine, earthy heat that complements seafood and vegetables without adding the black specks or floral notes of black pepper. If you only have black pepper, use it sparingly. Shaoxing Cooking Wine: 1 teaspoon. Ingredient Tip: This is a key ingredient for authentic flavor, adding depth and removing any…

Golden Crispy Oyster Pancake

2025-11-12

Are you searching for a unique and utterly delicious dish that looks impressive but is secretly simple to make? Look no further than this Golden Crispy Oyster Pancake. This savory delight is a fantastic introduction to a classic coastal flavor profile, bringing the taste of the sea right to your kitchen. In under an hour, you can transform a handful of simple ingredients into a show-stopping pancake that boasts an incredible texture: delightfully crispy edges give way to a soft, slightly chewy center, all packed with plump, juicy oysters and tender slivers of fresh vegetables. This isn’t your typical breakfast pancake; it’s a savory, pan-fried masterpiece that’s perfect for a satisfying lunch, a light dinner, or even a stunning appetizer. Its flavor is a beautiful harmony of briny goodness and subtle sweetness, making it an easy-to-love dish for both adventurous foodies and picky eaters alike. Before you start, let’s gather your ingredients. The key to the pancake’s signature texture lies in sweet potato starch, which creates a wonderful chewiness that you can’t get from regular flour. Here’s what you’ll need for a pancake that serves 2-3 people: Ingredients: Fresh Oysters: 1 cup (about 200g), shucked and small if possible Loofah: 1 medium (about 250g) Sweet Potato Starch: 1/2 cup (about 60g) Large Eggs: 2 Fish Sauce: 1 tablespoon Cornstarch: 2 tablespoons, for cleaning the oysters Peanut Oil: 3-4 tablespoons, for frying Notes and Substitutions: Oysters: Fresh, small oysters are traditional and provide the best flavor. If you can’t find them, fully thawed frozen oysters or well-drained canned oysters will also work beautifully. Just be sure to pat them very dry. Loofah (a.k.a. Silk Melon): This is a green, ridged gourd common in Asian cuisine with a mild, slightly sweet flavor and a wonderfully soft texture when cooked. If you can’t…

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…

Vibrant Garlic Chive and Mushroom Stir Fry

2025-11-10

Looking for a recipe that’s incredibly fast, wonderfully healthy, and bursting with a unique, savory flavor? Look no further. This stir-fry is a testament to the beauty of simple cooking, proving that you don’t need a long list of ingredients or complicated techniques to create something truly delicious. Ready in about 10 minutes from start to finish, this dish is the definition of a perfect weeknight meal. It’s an incredibly easy stir-fry that highlights the fresh, subtle garlic notes of the chives and the delightful texture of wood ear mushrooms. The flavor is light, clean, and savory, making it a refreshing addition to any dinner table. Its simplicity is its greatest strength, allowing the natural goodness of the ingredients to shine through. To get started, you’ll only need a few simple things. This ingredient list is straightforward, but I’ve included some easy-to-find alternatives in case you can’t get your hands on the traditional items. For the Stir-Fry (serves 2 as a side dish): Garlic Chives: 1 large bunch (about 8 oz or 225g). These are flat, wide chives with a distinct but mild garlicky flavor. Dried Wood Ear Mushrooms: A small handful (about ¼ cup). These are thin, dark fungi that expand significantly when soaked. They are prized for their unique, slightly crunchy and chewy texture rather than their flavor. High-Smoke-Point Oil: 1 to 2 tablespoons, such as peanut, canola, or avocado oil. Salt: ½ teaspoon, or to taste. Ingredient Notes & Substitutions: Can’t find garlic chives? No problem! A great substitute is to use the green parts of 4-5 scallions (spring onions) and add one minced clove of garlic to the stir-fry along with them to replicate that signature flavor. What if wood ear mushrooms aren’t available? While their texture is unique, you can easily substitute them with fresh…

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…

Hearty Smoked Pork Hock with Daikon

2025-11-09

If you’re searching for the ultimate comfort dish that feels like a warm hug in a bowl, look no further. This recipe for Braised Smoked Pork Hock with Daikon is a rustic masterpiece, delivering deeply savory and smoky flavors with an incredibly simple process. Don’t let the name sound intimidating; this one-pot wonder is surprisingly easy to make, taking about an hour from start to finish, thanks to the magic of a pressure cooker. The main technique here is a slow braise (or a much quicker pressure cook!), which transforms a tough cut of pork into a fall-off-the-bone tender delight. The daikon radish, a humble root vegetable, becomes a sponge for the rich, flavorful broth, creating a perfect balance of textures and tastes. This is the kind of dish that fills your kitchen with an irresistible aroma and will have everyone asking for seconds. To get started, you’ll need just a handful of ingredients. The key is finding a good quality smoked pork hock, which provides the signature flavor for the entire dish. Here is everything you’ll need: Ingredients: For the Main Dish: 1 Smoked Pork Hock (about 1.5 lbs / 700g): You can usually find these in the meat section of larger supermarkets or at a local butcher. They are cured and smoked, packing a ton of flavor. If you can’t find a smoked pork hock, a smoked ham hock is a perfect substitute. 1 large Daikon Radish (about 2 lbs / 1 kg): This is a long, white, and mild-flavored radish found in most grocery stores and Asian markets. In a pinch, you could substitute it with about 4-5 large turnips, though the flavor will be slightly more peppery. Water: Enough to cover the ingredients. For the Aromatics and Seasoning: 1 tablespoon Peanut Oil: Or any neutral cooking…

Hearty Beef Brisket and Bitter Melon Stew

2025-11-08

If you’re looking for a dish that is the epitome of home-cooked comfort but with a unique and unforgettable flavor profile, then you’ve come to the right place. Let me introduce you to a truly special braised beef brisket and bitter melon stew. Now, I know what some of you might be thinking – bitter melon? Trust me, in this dish, its characteristic bitterness mellows into a wonderfully refreshing counterpoint to the rich, savory beef. This recipe uses a pressure cooker to transform tough beef brisket into melt-in-your-mouth tender morsels in about an hour, making it surprisingly simple and weeknight-friendly. It’s a one-pot wonder that delivers a complex, satisfying flavor that tastes like it has been simmering for hours. Easy to master and deeply rewarding, this stew is a fantastic way to explore new flavors and add an exciting dish to your cooking repertoire. Let’s gather our ingredients. The beauty of this dish is its simplicity, relying on quality ingredients to shine. For substitutions, I’ve got you covered! For the Stew: Beef Brisket: About 1.5 lbs (or 700g). If you can’t find brisket, beef chuck or boneless short ribs are fantastic alternatives that also become incredibly tender when stewed. Bitter Melon: 1 large or 2 small ones. Look for firm, bright green melons at an Asian grocery store. If you’re new to it, you can reduce its bitterness by scooping out the white pith thoroughly and soaking the cut pieces in salt water for 15-20 minutes before rinsing and cooking. If you absolutely cannot find it, zucchini can offer a similar texture, but you’ll miss the unique flavor contrast. Ginger: A 2-inch piece. Garlic: 5-6 whole cloves. Peanut Oil: About 2 tablespoons. Any neutral cooking oil like canola, vegetable, or grapeseed oil will work perfectly. Oyster Sauce: 2 tablespoons. This…