Category: Chinese

Steamed Scallion Buns (花卷）

16 servings

Steamed Scallion Buns

Equipment

  • steamer

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 Tbsp oil
  • 1 cup warm water
  • 1 tsp active yeast
  • 2 tsp sugar
  • pinch of salt and pepper
  • 3 scallions
  • 2 tsp extra oil

Instructions

  1. Mix water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Combine flour, baking powder, oil, salt, and yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Roll out the dough into a rectangle. Roll it to .3 mm thickness.
  4. Brush the extra oil and sprinkle chopped scallions and a little bit of salt and pepper.
  5. Roll up the dough into a tube, then slice into 16 pieces.
  6. For each piece, use a chopstick to push down slightly in the middle, then stick the chopstick through the middle.
  7. Cover with a wet cloth and let rise for 1 hour.
  8. Steam over boiling water for 10 minutes.

Notes

Napa Cabbage Stir Fry

Napa Cabbage Stir Fry (Chinese Restaurant Style)

Ingredients

  • 1 Tbsp vegetable or salad oil
  • 1 garlic clove, minced
  • .25 large napa cabbage (about 1 pound), sliced into bite size pieces
  • 1 small carrot, sliced into strips
  • 2 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp potato starch or cornstarch mixed with 1 Tbsp water
  • 1 Tbsp sesame oil
  • Salt and white pepper, to taste

Instructions

  1. Place a large pan over high heat and wait 1 minute. When the pan is hot, add oil and swirl to coat the pan. Add cabbage and carrots and stir fry for 4 minutes.
  2. Add oyster sauce, soy sauce and garlic – and cook for 1 minute
  3. Next, add potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
  4. Add sesame oil, stir well and turn the heat off.
  5. Season with salt and ground white pepper and serve.

Notes

original source: Pickled Plum

Cold Peanut Sesame Noodles

Cold Peanut Sesame Noodles

Ingredients

  • 8 oz Chinese egg noodles, cappellini, or pad thai– style rice noodles
  • 1 Tbsp peanut oil
  • .25 cup peanut butter
  • .5 tsp toasted sesame oil
  • 3 Tbsp rice vinegar
  • .25 cup soy sauce
  • 2 tsp toasted sesame seeds
  • 1 Tbsp honey
  • 2 Tbsp freshly grated ginger, or 1 Tbsp ground ginger
  • 2 garlic cloves, minced
  • 1 Tbsp red pepper flakes
  • 1 Tbsp sriracha or other red chile sauce
  • 2 Persian cucumbers, 1 grated, 1 thinly sliced
  • 1 scallion, chopped
  • .25 cup salted roasted peanuts, chopped
  • .25 cup fresh cilantro leaves, chopped

Instructions

  1. Bring a pot of water to a boil. Prepare a bowl of ice water.
  2. Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled.
  3. Drain again, return to the bowl, toss with the peanut oil, and set aside.
  4. In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha.
  5. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly.
  6. Transfer to a serving bowl, twirling the pasta into a nest shape.
  7. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

Notes

original source: Epicurious