|
Ongoing recipe list:
Recipe #1 - Beefy Saucy Pasta
Recipe #2 - Pan-Seared Pork Chops
Authentic Stir-Fry
Prep time: 30 minutes
Cook time: 15 minutes
Ingredients: (prices are approximate)
- 1-1.5 lbs. boneless, skinless chicken breasts [$2.50]
- 3 green bell peppers [$2.50]
- 1 small (3" diameter) cooking onion, diced [$0.25]
- A few cloves of garlic, minced
- About a tablespoon of minced ginger root
- Corn starch
- Soy sauce
- Chinese cooking wine, looks like this:
+ Show Spoiler +
- Vegetable/canola/peanut oil
- Salt/pepper
- Black bean sauce, looks like this:
+ Show Spoiler +
- Water/chicken stock
I buy tons of boneless, skinless chicken breasts when they're on sale and just freeze them. Dark meat works too. You can use many different vegetable for this, preferably green with a low-medium water content, such as broccoli or green beans. If you want to use pork instead, Taiwanese cabbage, cauliflower, and eggplant are good vegetables to pair with it. Beef is more expensive, so I usually don't use it, but I find that it works wonders with broccoli. Now for the instructions:
Instructions:
- If you're eating rice with the stir-fry, start cooking it in a rice cooker before the stir fry, since it takes a rice cooker around 45 minutes to finish a full batch. If you don't have a rice cooker, go get one. $10 at Wal-Mart is well worth the investment for the best way to cook rice.
- Cut the chicken into cubes and put into a bowl. Add just enough soy sauce and cooking wine to be able to coat the chicken evenly, but not so that it forms a pool of liquid. Add a few spoonfuls of corn starch and mix. Put the chicken back in the fridge for now.
- Wash the bell peppers. My preferred way is to break off the top stem parts and then rip them in half. Clean out all the seeds and rinse well under water. Rip them into big bite-sized pieces (like 1 inch by 2 inches).
- Heat up a big, deep frying pan and add a good amount of oil to coat the bottom (around 5-6 tablespoons).
- Add the chicken, spreading it out across the pan so that it gets a nice sear. Stir the pieces around to prevent sticking, but not too much, since you want the pieces to get some caramelized crusts. When the sides are all seared (no pink/flesh color), remove the chicken and set aside. It's not completely done cooking, but that's okay.
- Add another layer of oil to the pan, then dump in the ginger, garlic, and onion. Stir well so that they don't burn.
- Add the bell peppers and toss/turn vigorously while scraping up brown bits from the bottom of the pan to prevent burning.
- The pan will start to get smoky, so before it burns, deglaze it with about half a cup of water or chicken stock (I always use water because it's cheap, and it's always delicious).
- Add the chicken back into the pan, continuing to toss/turn the ingredients. Add a few splashes of soy sauce and cooking wine. Cook until the peppers are firm and tender, but not too soft. If stuff starts smoking, just add a little more water/stock to prevent burning.
- Add a heaping spoonful of black bean sauce and mix well. Add soy sauce/salt/pepper to taste. I usually don't add salt, since the other ingredients are loaded with a good amount of it. If the sauce is too watery, mix a few tablespoons of corn starch with some cold water and add the mixture to the pan.
- Serve over rice, making sure to get some sauce action going on.
Servings: 4
Cost/serving: $2
Stir-fry is all about eyeballing ingredients and adding spices/sauces to taste, so it's really open to experimentation. The hardest part is just cutting meat/veggies, since the actual cooking process doesn't take long at all.
 
|
mrmin123
Korea (South)2971 Posts
I was getting sick of spending $5 to $9 for some shitty lunch near campus, so I went ahead and made a weeks worth of kimchi fried rice over weekend and it was great. Probably cost me $6 to feed me that entire week.
But since I almost got close to getting sick of kimchi fried rice, which is unacceptable, I might take a break and try out your stir fry dish.
That or your pasta to spice it up and deviate from rice mmmmmmmmmmm......
|
Going to try this sometime this week. Thanks.
|
On February 12 2010 16:26 mrmin123 wrote:
I was getting sick of spending $5 to $9 for some shitty lunch near campus, so I went ahead and made a weeks worth of kimchi fried rice over weekend and it was great. Probably cost me $6 to feed me that entire week.
But since I almost got close to getting sick of kimchi fried rice, which is unacceptable, I might take a break and try out your stir fry dish.
That or your pasta to spice it up and deviate from rice mmmmmmmmmmm......
KIMCHI FRIED RICE! something i could actually never get sick of 
|
mrmin123
Korea (South)2971 Posts
On February 12 2010 16:40 kOre wrote:Show nested quote +On February 12 2010 16:26 mrmin123 wrote:
I was getting sick of spending $5 to $9 for some shitty lunch near campus, so I went ahead and made a weeks worth of kimchi fried rice over weekend and it was great. Probably cost me $6 to feed me that entire week.
But since I almost got close to getting sick of kimchi fried rice, which is unacceptable, I might take a break and try out your stir fry dish.
That or your pasta to spice it up and deviate from rice mmmmmmmmmmm...... KIMCHI FRIED RICE! something i could actually never get sick of
Eat it for lunch every day for a week lol T_T
|
On February 12 2010 16:46 mrmin123 wrote:Show nested quote +On February 12 2010 16:40 kOre wrote:On February 12 2010 16:26 mrmin123 wrote:
I was getting sick of spending $5 to $9 for some shitty lunch near campus, so I went ahead and made a weeks worth of kimchi fried rice over weekend and it was great. Probably cost me $6 to feed me that entire week.
But since I almost got close to getting sick of kimchi fried rice, which is unacceptable, I might take a break and try out your stir fry dish.
That or your pasta to spice it up and deviate from rice mmmmmmmmmmm...... KIMCHI FRIED RICE! something i could actually never get sick of Eat it for lunch every day for a week lol T_T
I do too! People used to complain (mainly some non-korean friends of mine) about the smell back in highschool, I told them to fuck off and I could eat what I wanted. lol
|
Oh wow I need to learn how to cook.
Stuck in blizzard for a week and ate ramen noodles everyday --;;
Maybe start now haha xD
|
does kimchi contain any fish?
|
I must share a trick I learned online about making awesome chicken stir-fry.
First take the chicken and bathe it in baking soda. Yes, arm and hammer baking soda. The stuff that keeps your fridge fresh. Just cover the chicken in the baking soda and leave it on for 15-20 minutes. Then wash it off completely. You don't want the chicken to carry that baking soda flavor or anything onward. Continue after that with your marinade.
The reason you do this is to soften the chicken and remove some of the stronger smells of uncooked chicken. When you finish your stir-fry, the chicken will be incredibly tender and do a better job of soaking up your true marinade.
(Source: http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/)
|
mrmin123
Korea (South)2971 Posts
On February 12 2010 16:55 kOre wrote:Show nested quote +On February 12 2010 16:46 mrmin123 wrote:On February 12 2010 16:40 kOre wrote:On February 12 2010 16:26 mrmin123 wrote:
I was getting sick of spending $5 to $9 for some shitty lunch near campus, so I went ahead and made a weeks worth of kimchi fried rice over weekend and it was great. Probably cost me $6 to feed me that entire week.
But since I almost got close to getting sick of kimchi fried rice, which is unacceptable, I might take a break and try out your stir fry dish.
That or your pasta to spice it up and deviate from rice mmmmmmmmmmm...... KIMCHI FRIED RICE! something i could actually never get sick of Eat it for lunch every day for a week lol T_T I do too! People used to complain (mainly some non-korean friends of mine) about the smell back in highschool, I told them to fuck off and I could eat what I wanted. lol
Wow. wtf do you put in your fried rice to be able to last that long? Mine was :
shitton of kimchi into giant wok
7 cups of rice into giant wok
4 diced hot links into giant wok
1/2 diced onion into giant wok
5 sliced scallions into giant wok
2 cans of spicy tuna into giant wok
stir like crazy
edit: I'm thinking of adding those costco shrimp shit to it next time. :o
On February 12 2010 18:05 JohnColtrane wrote:
does kimchi contain any fish?
No.
|
thank christ
i might try it some day
|
On February 12 2010 18:07 mrmin123 wrote:No.
Some kimchis I've seen sold in the stores here in the states have (essence of?) dried anchovies as an ingredient. I think they count as fish but only a few kinds have that in there and you can easily read the label (assuming it's in English.)
|
On February 12 2010 18:07 mrmin123 wrote:Show nested quote +On February 12 2010 16:55 kOre wrote:On February 12 2010 16:46 mrmin123 wrote:On February 12 2010 16:40 kOre wrote:On February 12 2010 16:26 mrmin123 wrote:
I was getting sick of spending $5 to $9 for some shitty lunch near campus, so I went ahead and made a weeks worth of kimchi fried rice over weekend and it was great. Probably cost me $6 to feed me that entire week.
But since I almost got close to getting sick of kimchi fried rice, which is unacceptable, I might take a break and try out your stir fry dish.
That or your pasta to spice it up and deviate from rice mmmmmmmmmmm...... KIMCHI FRIED RICE! something i could actually never get sick of Eat it for lunch every day for a week lol T_T I do too! People used to complain (mainly some non-korean friends of mine) about the smell back in highschool, I told them to fuck off and I could eat what I wanted. lol Wow. wtf do you put in your fried rice to be able to last that long? Mine was : shitton of kimchi into giant wok 7 cups of rice into giant wok 4 diced hot links into giant wok 1/2 diced onion into giant wok 5 sliced scallions into giant wok 2 cans of spicy tuna into giant wok stir like crazy edit: I'm thinking of adding those costco shrimp shit to it next time. :o No.
i dont really measure anything ... lol
kimchi and kimchi juice, rice, diced spam & hotdogs, onion, sometimes a little corn, little bit of gan-jang (no idea wat its called in english), and mix till a nice light colour.
last but not least, make an omelette (leave it flat - don't roll) and then mix steak sauce and ketchup in a pot till its well blended, put the fried rice on the plate, put the omelette on top of the rice and the new sauce on the omelette, it tastes sooo gooooood.
|
|
|
yea recipe is pretty similar, minus the extra garlic because the Lee Kum Kee comes with some in it already. I do this with spare ribs as well. The only difference in cooking is that I like to boil the chicken (and definitely the spareribs) after adding in the black bean sauce for maybe 15 minutes to soak in the flavor more and to get a larger sauce stock
|
Dude, this is amazing. I'm going to try it for Feb 14th, you better not let me down.
|
I thought a lot of kimchee has anchovies or anchovy flavoring ...
|
On February 13 2010 00:51 ItsYoungLee wrote:
Dude, this is amazing. I'm going to try it for Feb 14th, you better not let me down.
Lol you're making stir-fry for Valentines Day?
|
pics of end product? presentation is a big part of cooking 
|
On February 13 2010 04:29 madnessman wrote:pics of end product? presentation is a big part of cooking
Agreed. I wanna see pics!
|
Kimchi has lots of garlic, onion, and fish sauce. Thus, stinky!!
|
mrmin123
Korea (South)2971 Posts
On February 12 2010 19:10 FastEddieV wrote:Show nested quote +On February 12 2010 18:07 mrmin123 wrote:On February 12 2010 18:05 JohnColtrane wrote:
does kimchi contain any fish? No. Some kimchis I've seen sold in the stores here in the states have (essence of?) dried anchovies as an ingredient. I think they count as fish but only a few kinds have that in there and you can easily read the label (assuming it's in English.)
Did not know that! :o
|
I made your pork chops tonight and they were very good and easy to cook. I set off the smoke detector in my apartment making them though.
|
kimchi is amazing, everything about it is perfect. If you dont like it you probably not capable of appreciating good food anyways, eat some BK grease
also Q to the OP, why do you have to "rip" those bell peppers? Never heard of that( ripping lettuce on the other hand is fairly common)
|
ugh fish sauce and anchovy, jesus christ >.<
barf
|
On February 13 2010 12:06 sassy wrote:
kimchi is amazing, everything about it is perfect. If you dont like it you probably not capable of appreciating good food anyways, eat some BK grease
also Q to the OP, why do you have to "rip" those bell peppers? Never heard of that( ripping lettuce on the other hand is fairly common)
I find it faster than cutting them. They don't really need to be cut into nice squares or anything, so I just rip them so that they're all about the same size.
|
On February 12 2010 16:26 mrmin123 wrote:
I was getting sick of spending $5 to $9 for some shitty lunch near campus, so I went ahead and made a weeks worth of kimchi fried rice over weekend and it was great. Probably cost me $6 to feed me that entire week.
But since I almost got close to getting sick of kimchi fried rice, which is unacceptable, I might take a break and try out your stir fry dish.
That or your pasta to spice it up and deviate from rice mmmmmmmmmmm......
hahahahaha mrmin123
I can't believe you can subsist a week on the same thing D:
|
On February 13 2010 04:29 madnessman wrote:pics of end product? presentation is a big part of cooking
I'm making a similar stir-fry with broccoli for Chinese New Year, so I'll post pics a bit later.
|
Thanks for this guide  .
I am missing half of the ingredients, but managed to wing together some sort of dish resembling this, and it turned out pretty damned good. The guide on marinating, searing, adding water (and corn starch) really helped make this attempt a lot better than before I made the guide. :D
|
Question for you all:
Do you live off campus in an apartment, and thus have a kitchen to cook all of this stuff? I'm only a high school senior, and pretty soon I'll have to get self-sufficient for food. This isn't really possible in the dorms, is it? I guess there could be a common room or something with an oven/stove (propane stove in a dorm room! Yeah!).
|
On February 14 2010 04:51 teh leet newb wrote:Show nested quote +On February 13 2010 04:29 madnessman wrote:pics of end product? presentation is a big part of cooking I'm making a similar stir-fry with broccoli for Chinese New Year, so I'll post pics a bit later.
Gah, I was in a hurry and forgot to take pics. Maybe next time...
On February 14 2010 15:25 DTK-m2 wrote:
Question for you all:
Do you live off campus in an apartment, and thus have a kitchen to cook all of this stuff? I'm only a high school senior, and pretty soon I'll have to get self-sufficient for food. This isn't really possible in the dorms, is it? I guess there could be a common room or something with an oven/stove (propane stove in a dorm room! Yeah!).
There's really no reason for you to cook as a freshman. You should be required to be on a meal plan right? I live in my fraternity house, which is pretty big and has plenty of room for cooking as well as a bunch of communal cookware.
|
mrmin123
Korea (South)2971 Posts
Yea my college made their uber-expensive meal plan part of the cost of living in the dorms during freshman year... after that you're on your own tho.
|
Yeah, I know that I'll be on a meal plan for the first year or two. I was just wondering when or how I would eventually have to cook on my own.
It will soon be time to show off my vast culinary knowledge! I am prepared to Mantoss my way through various food-related challenges!
|
University Meal Plan = $1000 is what you usually spend eating out (per month)
Cooking on Your Own = $400 (per month)
This means buying your own groceries and actually cooking your own food and eating 3 meals a day. I did the university one for first year and the cooking one for the second year and I saved a lot on money because I cooked for myself.
|
|
|
|
|
|
EPT![[image loading]](http://img4.cookinglight.com/i/2009/01/0901px-shaoxing-wine-l.jpg?400:400)
![[image loading]](http://www.quickspice.com/scstore/images/leekumkee-blackbeangarlic_lg.jpg)
