peanut oil – Page 4 – yummy food share

Ultimate Comfort Pork Rib and Potato Stew

2025-11-08

If you’re searching for a dish that tastes like a warm hug in a bowl, you’ve found it. This hearty pork rib and potato stew is the very definition of comfort food. It’s a rustic, one-pot wonder that brings together fall-off-the-bone tender pork ribs, fluffy potatoes that soak up all the savory goodness, crisp-tender green beans, and delightfully chewy glass noodles. The magic of this dish lies in its deep, savory flavor, achieved with a few key pantry staples, and its incredible simplicity. While it tastes like it has been simmering for hours, the entire meal comes together in about an hour, thanks to a clever shortcut using a pressure cooker. Don’t worry if you don’t have one; a regular pot works just as well with a little extra time. This recipe is wonderfully easy for cooks of all levels and is guaranteed to become a family favorite. What You’ll Need Here are the ingredients to create this heartwarming stew. I’ve included common substitutions for items that might be less familiar, so you can easily find everything you need at your local supermarket. For the Stew: Pork Ribs: 1.5 lbs (about 700g), cut into individual ribs or 2-inch pieces. Potatoes: 2 large (about 1 lb or 450g), like Russet or Yukon Gold. Green Beans: ½ lb (about 250g), trimmed. Glass Noodles: 2 oz (about 50g). These are typically made from sweet potato starch and are called fentiao. They become wonderfully chewy and translucent when cooked. You can find them in the international aisle of most large supermarkets or at an Asian grocery store. Substitution: If you can’t find them, you can omit them or use thick rice vermicelli. Ginger: A 1-inch piece. Scallions (Green Onions): 2 stalks, finely chopped, for garnish. Cooking Oil: 3 tablespoons. Peanut oil is traditional, but…

Golden Savory Pan Fried Pork

2025-11-07

Are you searching for a new go-to pork recipe that’s packed with flavor but astonishingly easy to prepare? Look no further. This Golden Savory Pan-Fried Pork is a dish that seems complex in taste but is simple in execution, making it a perfect star for a weeknight dinner or a casual weekend meal. The entire process takes about an hour, but most of that is hands-off marinating time, letting the magic happen all on its own. Using the classic technique of pan-frying, we’ll transform a humble cut of pork into something truly special. The result is a platter of incredibly tender, juicy pork slices with a beautiful golden-brown crust, bursting with a deep, savory umami flavor that is absolutely addictive. It’s a foolproof recipe designed to impress without the stress. To get started, you’ll need a handful of ingredients that create a symphony of flavor. The key here is the marinade, which infuses the pork with its signature taste. Don’t be intimidated if one or two items are new to you; they are worth seeking out and I’ll provide easy-to-find alternatives. For the Pork: Pork Collar: About 1 lb (or 450g), cut into 1/2-inch thick steaks. Pork collar, also known as pork neck or coppa, is beautifully marbled with fat, which makes it incredibly tender and flavorful. If you can’t find it, pork shoulder (Boston butt) is an excellent substitute. Boneless, thick-cut pork chops can also work, though they will be a bit leaner. Sweet Potato Starch: 1/4 cup. This is the secret to the light, crispy coating. It’s available in most Asian markets. In a pinch, you can use cornstarch or potato starch, but sweet potato starch provides a uniquely satisfying texture. For the Marinade: Light Soy Sauce: 2 tablespoons. This provides the primary savory, salty flavor. Dark Soy…

Irresistible Sticky Honey Roast Chicken

2025-10-19

If you’ve ever dreamt of recreating that glossy, beautifully caramelized roast meat from your favorite Asian eatery, you’re in for a treat. This recipe is your secret weapon to achieving restaurant-quality results with surprisingly little effort. We’re talking about incredibly tender, juicy chicken thighs enveloped in a sweet and savory glaze that’s simply addictive. The magic lies in a simple marinade and the high heat of your oven, which does all the heavy lifting. While the marinating takes a few hours, the active prep time is minimal, making this a perfect dish to prepare ahead of time. It’s a straightforward, foolproof recipe that transforms simple chicken thighs into a show-stopping main course, bursting with authentic, mouthwatering flavor. To get started, you’ll need just a handful of ingredients, many of which you might already have in your pantry. The key to the distinctive flavor is Char Siu sauce, which gives the chicken its classic sweet, savory, and slightly smoky profile. Here’s your shopping list: Boneless, skinless chicken thighs: 1.5 lbs (about 700g) Char Siu Sauce: 4 tablespoons Light Soy Sauce: 2 tablespoons Oyster Sauce: 1 tablespoon Honey: 2 tablespoons Peanut Oil (or other neutral oil like canola or vegetable): 1 tablespoon, for the baking sheet A quick note on ingredients: Char Siu sauce is a thick, sweet Cantonese barbecue sauce. You can typically find it in the international aisle of most large supermarkets or at any Asian grocery store. If you can’t find it, don’t worry! You can make a quick substitute by mixing 3 tablespoons of hoisin sauce with 1 tablespoon of honey and 1/2 teaspoon of five-spice powder. Oyster sauce adds a deep, savory (umami) flavor and is highly recommended for that authentic taste. Ready to cook? This process is wonderfully simple. Just follow these steps for perfect results…

Velvet Luffa and Earthy Shiitake Stir Fry

2025-09-29

If you are on the hunt for a weeknight meal that is ridiculously fast, wonderfully healthy, and bursting with a unique, savory flavor, you have come to the right place. This stir-fry is a beautiful example of how simple ingredients can create something truly special. It champions the delightful pairing of velvety luffa gourd and earthy shiitake mushrooms, all brought together in a classic, quick-fire stir-fry. In less time than it takes to decide on takeout, you can have this comforting and delicious dish on the table. The entire process takes about 10 minutes from start to finish, and the difficulty level is perfect for even the most novice of cooks. The flavor is clean, savory, and umami-rich, making it an instant favorite that pairs perfectly with a simple bowl of steamed rice. Get ready to add a new go-to recipe to your collection! Before you get started, let’s gather our ingredients. The list is short and sweet, which is part of this dish’s charm. Here is what you will need: For the main components: 10 dried shiitake mushrooms 1 long luffa gourd (also known as angled luffa or silk squash) For the aromatics: 2-3 cloves of garlic, minced 1 small red chili, thinly sliced (optional, for a hint of warmth) For the seasoning: 2 tablespoons peanut oil 1/2 teaspoon salt, or to taste 1/4 teaspoon ground white pepper 1/4 teaspoon chicken bouillon powder or MSG (optional) A few notes on the ingredients: Dried shiitake mushrooms are highly recommended over fresh ones for this dish, as their flavor is much more intense and concentrated. You can find them in most Asian grocery stores or online. Luffa gourd is a wonderful vegetable with a spongy texture that becomes incredibly tender when cooked. If you cannot find it, zucchini is a great…

Hearty Sausage and Pea One Pot Rice

2025-09-26

If you’re searching for a meal that delivers maximum comfort with minimum fuss, look no further. Today, I’m sharing a recipe for a truly delightful one-pot rice dish that has become a staple in my kitchen. The whole process takes about an hour, but most of that time is completely hands-off as your rice cooker works its magic. The cooking method is a gentle simmer and steam, which allows every single grain of rice to become infused with the smoky, savory flavor of the sausage and the subtle sweetness of the peas. It’s an incredibly simple dish to master, making it perfect for a busy weeknight, yet it tastes so complex and satisfying you’ll be proud to serve it to anyone. Get ready to fall in love with this easy, fragrant, and utterly delicious meal. Let’s gather our ingredients. The beauty of this recipe lies in its simplicity, so you won’t need a long shopping list. For about 2-3 servings, you will need: Rice: 1 cup (about 200g) of medium or long-grain white rice, like Jasmine rice. Cured Sausage (Lap Cheong): 2 links. This is a key ingredient. It’s a firm, sweet, and savory Chinese sausage you can find in most Asian markets. If you can’t find it, a great substitute is a hard, cured Spanish a firm smoked sausage like Kielbasa will also work, though it will give the dish a different, more European-style smoky flavor. Peas: 1 cup (about 150g) of fresh or frozen sweet peas. Frozen peas are perfect here and require no extra prep. Light Soy Sauce: 1 to 2 tablespoons. This is for seasoning and umami, not for dark color. A standard “all-purpose” soy sauce from the supermarket is ideal. Peanut Oil: 1 tablespoon. This adds a lovely nutty aroma, but any neutral cooking oil…

Golden Luffa Shrimp Pancakes

2025-09-26

Are you searching for a new recipe that is incredibly delicious, wonderfully unique, and shockingly easy to make? Allow me to introduce you to these savory Golden Luffa Shrimp Pancakes. This dish is a true hidden gem, transforming simple ingredients into something truly special. The star of the show is the luffa, a mild-tasting gourd that becomes tender and juicy when cooked, pairing beautifully with sweet, savory shrimp. The whole process is straightforward pan-frying, and from start to finish, you can have these delightful pancakes on your table in under an hour. Perfect for a quick weeknight meal, a unique appetizer, or a fun weekend brunch, their flavor is clean and delicate, allowing the natural sweetness of the core ingredients to shine through. Prepare to be amazed by the delightful contrast of a crispy, golden-brown exterior and a soft, slightly chewy interior. Before you start, let’s gather your ingredients. The list is short and simple, but a few items might be new to you. Don’t worry, I’ll walk you through them and offer easy-to-find substitutes. For a batch that serves 2-3 people, you will need: Luffa: 1 medium (about 1 lb / 450g), also known as angled gourd or silk squash. You can find this in most Asian markets. Its texture is key here, but if you can’t find it, one medium zucchini, grated, makes a great substitute. Shrimp: ½ cup raw shrimp (about 4 oz / 115g), peeled and deveined. Egg: 1 large egg. Sweet Potato Starch: ½ cup. This is crucial for creating the signature chewy-crisp texture. It’s available in the international aisle of larger supermarkets or at any Asian grocery store. In a pinch, you could use tapioca starch, but the result won’t be quite the same. Avoid substituting with cornstarch, as it will produce a denser…

Spicy Tangy Lotus Root Stir Fry

2025-09-10

If you’re searching for a dish that is astonishingly simple yet explodes with a universe of flavor and texture, you’ve just found your new favorite. This stir-fried lotus root is a culinary revelation that comes together in under an hour, making it perfect for a quick weeknight side or a vibrant addition to a larger meal. The real magic lies in its delightful contract: the lotus root stays wonderfully crisp and crunchy, while the sauce provides a thrilling dance of tangy, spicy, and savory notes. It has an assertive, appetite-whetting flavor profile that is utterly addictive. Don’t be intimidated by the unique main ingredient; this recipe is incredibly straightforward and a fantastic introduction to the wonders of lotus root. Let’s gather our ingredients. The beauty of this dish is its short and accessible list, where each component plays a starring role. You will need: Lotus Root: 1 large section, about 1 lb (or 450g) Garlic: 3-4 cloves Fresh Chilies: 2-3 Thai chilies (or to your taste) Peanut Oil: 2 tablespoons Aged Black Vinegar: 2 tablespoons Salt: ½ teaspoon, or to taste Notes on Ingredients: Lotus Root: You can find fresh lotus root in the produce section of most Asian markets. Look for firm, heavy sections without any soft spots or blemishes. If you’ve never tried it, you’re in for a treat! It has a mild flavor and a texture that’s like a crunchier, more fibrous potato. There isn’t a perfect substitute, but if you absolutely can’t find it, you could try this recipe with crisp water chestnuts or even thinly sliced jicama for a similar crunchy effect, though the visual appeal will be different. Thai Chilies : These small, potent chilies bring the heat. You can find them in most supermarkets. Feel free to adjust the quantity based on your…

Savory Chili Garlic Pork Bones

2025-09-09

If you’re searching for a dish that delivers an explosion of flavor without demanding hours of complex work in the kitchen, you’ve just found your new favorite. This recipe transforms humble pork bones into a culinary masterpiece that is fall-off-the-bone tender, coated in a rich, savory, and moderately spicy sauce. Ready in about an hour, its preparation is surprisingly straightforward, making it an ideal choice for a comforting weeknight meal or an impressive weekend treat. The magic lies in a two-part process: first, pressure cooking the bones to achieve ultimate tenderness, then finishing them in a quick, flavor-packed stir-fried sauce. The result is a deeply satisfying dish with a delightful kick that will have everyone reaching for more. Here’s everything you’ll need to get started. The ingredient list is simple, and I’ve included some easy-to-find alternatives for those who might not have an Asian market nearby. For the Pork: Pork Bones: About 2 lbs (or 1 kg). Look for meaty bones like neck bones, riblets, or pieces from a pork shoulder. Water: For boiling and pressure cooking. For the Sauce: Peanut Oil: 2 tablespoons. You can substitute with any neutral cooking oil like canola, vegetable, or sunflower oil. Garlic: 1 whole head, about 8-10 cloves. Chopped Chili Paste (Duo Jiao): 3-4 tablespoons, adjust to your spice preference. This is a special salted and fermented chili paste that provides a unique tangy heat. If you can’t find it, a fantastic substitute is Sambal Oelek, which is widely available. You could also use fresh minced red chilies mixed with a pinch of salt. Oyster Sauce: 2 tablespoons. This adds a deep, savory, umami flavor. Available in the international aisle of most supermarkets. Sugar: 1 tablespoon. Plain white sugar works perfectly to balance the saltiness and heat. Water: 1 cup (about 240 ml)….

Fall Off The Bone Kimchi Ribs

2025-09-09

If you’re on the hunt for a dish that delivers maximum flavor with minimal fuss, you have officially arrived. This recipe for braised pork ribs with kimchi is a true one-pot wonder, a perfect harmony of rich, savory, and tangy notes that will warm you from the inside out. Don’t let the idea of braising intimidate you; this dish is incredibly straightforward and perfect for even novice cooks. In about an hour, most of which is hands-off simmering time, you can create a meal that tastes like it has been slow-cooking all day. The process is simple: sear, simmer, and stir. The result is unbelievably tender, fall-off-the-bone pork ribs bathed in a vibrant, mildly spicy broth, punctuated by the delicious funk of kimchi. It’s the ultimate comfort food with a bold personality, guaranteed to become a new favorite in your dinner rotation. Before you start, let’s gather your ingredients. The beauty of this recipe lies in its simplicity, requiring just a few key items to create a complex and satisfying flavor. Don’t worry if you can’t find something; I’ve included easy-to-find substitutions. For the Stew: Pork Ribs: About 1.5 lbs (or 700g) of pork spare ribs, cut into individual 2-inch pieces by your butcher. You can also use baby back ribs, though they may cook a bit faster. Kimchi: About 1.5 cups of mature kimchi, roughly chopped. Mature, or “sour,” kimchi works best here as its tangy, fermented flavor is more pronounced and creates a deeper tasting broth. You can find kimchi in the refrigerated section of most large supermarkets or at any Asian grocery store. Be sure to save the juice from the jar—it’s liquid gold! Onion: 1 medium yellow or white onion. Cooking Oil: 2 tablespoons of peanut oil. If you don’t have peanut oil or have an…