咕咾四色豆 Sweet and sour 4 beans

Written on Jan. 17, 2009

This is a veganized version of a very traditional Chinese dish: sweet and sour pork.

Ingredients:

  • 3 cups four bean salad – chickpeas, green beans, wax beans, red kidney beans
  • 2 yellow bell pepper, seeded and chopped (I used red bell pepper here, but the dish will look prettier with yellow bell pepper)
  • 3 clove garlic, slightly smash
  • vegetable oil

Coating:

  • 6 tbsp cassava starch or potato starch
  • 6 tbsp flour

Sauce:

  • 5 tbsp ketchup
  • 5 tbsp sugar
  • 1 tbsp rice vinegar
  • 5 tbsp water
  • 1 1/2 tsp soy sauce
  • 1/2 tsp salt
  • 3/4 tsp sesame oil
  • 1 tsp cassava starch or potato starch

Methods:

  • Drain the four bean salad
  • Mix cassava starch and flour, coat the the beans with the powder mixture.
  • In a sauce pan, heat the oil, deep fry the beans for 30 sec, and put them on the paper towel to absorb the excessive oil
  • Deep fry the beans again for about 30 sec., so now they are golden crispy
  • In a wok, heat up 2 tbsp oil. With the highest heat, saute the garlic for 30 sec. Put in the red bell pepper, saute them until they are almost cooked.
  • Put in ketchup, vinegar, sugar, soy sauce, sesame oil, salt, water, stir to mix all the ingredient well. Sift in cassava starch, stir quickly so it doesn’t clump together.
  • Turn off the heat, put in the fried beans. Mix well and make sure the sauce is absorbed by the beans.

Note: If you don’t have 4 bean salad, just use r cans of whatever beans or peas you like. And increase the vinegar to 1 1/2 tbsp.

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芋頭塞到油條內,沾麵糊,以小火油炸。


宮保臭豆腐

Ingredients:

  • 臭豆腐
  • 花椒(Szechuan pepper)
  • 乾辣椒
  • 醬油
  • 高湯
  • 蕃茄醬
  • 香油
  • 太白粉

Method:

  • 臭豆腐表面劃刀,切小塊。入鍋以高湯煨煮,加入少許鹽調味(還可去水)。
  • 乾辣椒剪小段,把籽抖出來。蔥切段。
  • 等量醬油、高湯(各1.5Tbsps) 調醬汁。加入一點蕃茄醬調勻(提色),一點點糖吊味,一點香油,少許太白粉拌勻。
  • 起熱油鍋準備油炸,撈出煨好的臭豆腐(此時豆腐會膨脹)下油鍋炸,加蓋。
  • 冷油提花椒粒跟辣椒籽的味,花椒粒變得有點咖啡後,濾出成花椒油備用。
  • 同一鍋底,爆香蒜、蔥、花椒油、乾辣椒拌勻,要把乾辣椒炒到膨。
  • 臭豆腐炸好撈出瀝油,回鍋翻炒,加入少許高湯(鍋邊)及醬汁翻炒均勻,起鍋前放鍋邊醋(白醋)提味,放入花生拌勻即可盛盤。

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