Chinese Garlic Black-Bean Chicken Fried Rice

Serves 4 as a main course or 8 as aside dish
Difficulty Level: Easy

Ingredients:

• 2 Tbs.oil, 
• 1/4 cup thinly sliced spring onion (3 medium)
• 1/2 cup diced yellow bell paper
• 2 Tbs. minced fresh ginger
• 2 Tbs. minced fresh garlic
• 2 Tbs. minced fresh hot red or green chiles
• 8 oz. ground Chicken
• 1 large egg, lightly beaten
• 1/2 cup small-diced carrots
• 1/2 cup shredded green cabbage
• 2 Tbs. Chinese black bean garlic sauce
• 4 cups cold cooked jasmine rice or basmati rice (from about 2 cups raw)
• 1-1/2 cups fresh bean sprouts
• 1/2 cup chopped fresh cilantro (coriander)

Method:

Heat a pan over medium-high heat. Add the oil and then add the scallions, onion, ginger, garlic, and chiles. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.

Add the Chicken to the pan and stir-fry, breaking it with the spatula, until almost cooked through.

Push the rest of the ingredients to one side of the pan, and pour the beaten egg into the empty side, stirring until you have large curds of scrambled egg, about 45 seconds.

Add the carrots and cabbage and stir-fry until slightly softened, 2 to 3 minutes. Stir in the black bean garlic sauce and stir-fry until all of the ingredients are coated, about 30 seconds.

Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.

Add the bean sprouts and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more condiments or seasonings.

Add the cilantro (coriander) and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve.

Black Pepper Tofu

Serves 4| Difficulty Level: Easy

Ingredients:

• Vegetable oil, for frying
• 700g. tofu(Paneer)
• Cornstarch, to dust
• 11 Tbs. unsalted butter
• 12 small shallots(A small bulb which resembles an onion and is used for pickling or as a substitute for onion), thinly sliced
• 8 fresh red chiles (fairly mild ones), thinly sliced
• 12 cloves garlic, crushed
• 3 Tbs. finely chopped fresh ginger
• 3 Tbs. sweet soy sauce (kecap manis)
• 3 Tbs. light soy sauce
• 4 tsp. dark soy sauce
• 2 Tbs. sugar
• 5 Tbs. coarsely crushed black peppercorns 
• 16 small, thin green onions, cut into 1-1/4-inchs

Method:

Start with the tofu(Paneer). Pour enough oil into a large frying pan to come 1/4 inch up the sides and heat over medium-high. Cut the tofu(paneer) into large cubes.Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.

Remove the oil and then add the butter and melt it over low to medium heat. Add the shallots, chiles, garlic, and ginger. Sauté for about 15 minutes, stirring, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.

Add the tofu(Paneer) to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot

Chinese Egg Fried Rice

Serves 4| Prep Time: 10 Mins |Cook Time: 18 Mins|
Difficulty Level: Easy

Ingredients:

• 3⁄4 cup finely chopped onion
• 2 tablespoons oil
• 1 egg, lightly beaten (or more eggs if you like)
• 1 1/2 tablespoon soy sauce
• 2 tablespoon sesame oil(optional)
• 8 ounces cooked lean boneless chicken, chopped
• 1⁄2 cup finely chopped carrot (very small)
• 1⁄2 cup frozen peas
• 4 cups cold cooked rice, grains separated
• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like)

Method:

Heat 1 tbsp oil in pan add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes, remove from Pan.
Allow pan to cool slightly.
Mix egg with 1 1/2 tablespoon of soy and 2 tablespoon of sesame oil set aside.
Add 1/2 tbsp oil to pan, swirling to coat surfaces add egg mixture working quickly, swirl egg until egg sets against pan when egg puffs, flip egg and cook other side briefly remove from pan, and chop into small pieces.
Heat 1 tbsp oil in pan add selected meat to pan, along with carrots, peas, and cooked onion stir-fry for 2 minutes.
Add rice, bean sprouts, tossing to mix well stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in stir-fry for 1 minute more then serve.