Chinese Stir Fried Vegetable Lo Mein Noodles Recipe 青菜炒麵 by CiCi Li
Today let's learn how to cook Chinese stir fried vegetable Lo Mein Noodles together! 今天我們一起學做青菜炒麵 ！Yes yes~ As you can see that I'm still a chef in Training at Radiance Fine Asian Cuisine. However, I'd love to share my journey to becoming a real Chinese Master Chef with you. I hope you like this recipe~!
Ingredients:
16 ounces of Chinese Lo Mein (or Linguine noodles)
½ cup of julienned Chinese cabbage
1/4 cup of julienned onions
1/ 8 cup of julienned mushrooms
1/8 cups of julienne scallions
1/16 cups of carrots
1 teaspoon of oyster sauce
1 teaspoon of hoisin sauce
½ teaspoon of salt
½ teaspoon of sugar
½ teaspoon of soy sauce
½ teaspoon of dark soy sauce
½ teaspoon of of sesami oil
a dash of pepper
Instructions:
1. Cook noodles according to directions on package or boil it for about minutes. Cool the noodles down with cold water to prevent sticking. Set aside.
2. In the skillet, heat oil, add onions, mushrooms, cabbages, and carrots. Stir fried for about 1 minute to 3 minutes.
3. Add back the noodles and mix them all together.
4. Add seasoning and mix well.
5. Add the scallions and mix well.
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How to make Chinese Spring Rolls 春卷 (中文字幕 Eng Sub)
A great and popular appetizer for Chinese New Year.
How to make Chinese Spring Rolls (Egg Rolls) 春卷
Spring Rolls are very popular appetizers especially for Chinese New Year. There are many ways to make them. Here's a simple way how I make them. Please subscribe. Thank you! Enjoy! -Ling
春卷是过年的好头菜，各种做法, 看看我怎么做的。请订阅，谢谢！
-Ling
Ingredients:
1 pack egg roll skins
1/2 pound ground pork
1/2 pound cabbage, chopped
2 carrots, chopped
2 scallions, chopped
1 teaspoon sesame oil
2 tablespoons canola oil
1 egg white
salt
duck sauce
More appetizers on my channel:
Pans
Circulon 12-Inch Stir Fry Pan
Circulon Elite 14-Inch Stir Fry
Circulon 10-Inch and 12-Inch Skillets
Anolon Nonstick 3-1/2-Quart Saucepan
Aroma Digital Rice Cooker
Cameras
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
Super Delicious Braised Pork Belly (Dong Po Rou) CiCi Li
Dong Po Rou (Dongpo pork) is a well known dish from the Jiangsu & Zhejiang provinces. It’s made with pork belly. Half fat, and half lean meat. When you eat it, it’s instantly melt in your mouth, and with a taste of shaoxing wine. According to the legend, this dish is created by Su Dong Po, a Song Dynasty well known writer.
Origins
Legend has it that during Su Dongpo's life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added huangjiu (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work Chinese Gastronomy, Lin Hsiang Ju and Lin Tsuifeng give the recipe The Fragrance of Pork: Tungpo Pork, and remark that the square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it.[3]
Dongpo Pork experienced three phases of popularity, from first appearance to mainstream appreciation. The history of the dish is said to parallel the experiences of Su Dongpo: from Xuzhou, a northern city of Jiangsu province, where Dongpo pork first appeared under the name of Huizeng pork; to Huangzhou, today Huanggang of Hubei province, where Su Dongpo finalized the method and recipe; and, finally, to Hangzhou, where Dongpo pork was officially named and became widely known across China.
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Chinese Vegetable Spring Rolls (Chinese Style Cooking Recipe)
Chinese Vegetable Spring Rolls (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
50 Sheets Spring Roll Wrapper
450g White Cabbage
200g Carrots
300g Beansprouts
2 Spring Onions
5 Cloves Garlic
10g Ginger
1 Tsp Chinese 5 Spice
1Tbsp Sesame Oil
Salt To Taste
Method:
1. Cut cabbage and carrots into thin threads
2. Finely chop the garlic, ginger and spring onion
3. Boil 2 litres of water in a large pan
4. Add the cabbage and carrot into the pan and boil for 2 minutes, remove from pan
5. Add the bean sprouts in the same pan and blanch for a minute then remove
6. Place the cabbage, carrot and bean sprouts under cold running water for 3 to 5 minutes, leave to drain
7. Place the well-drained vegetables in a large bowl
8. Heat 1 Tbsp oil in the wok over medium heat
9. Add the garlic, ginger and spring onions in the wok, fry over medium heat for 2 minutes, remove from heat and add onto the vegetables
10. Add salt, 5 spice, sesame oil and mix all ingredients together for spring roll filling, leave to marinate for 10 minutes
11. Take about 1 to 1½ Tbsp of the vegetable filling and place it on the corner of the wrapper nearest to you
12. Fold the corner over the filling, roll to the middle
13. Fold the two corners from the side in to create a parcel and hold it in place
14. Slightly wet the last corner with water using your finger, roll the parcel onto the last corner to create a sealed spring roll, place on a dish
15. Repeat this process with the remaining ingredients
16. Heat 1 litre of oil in the wok over medium heat
17. Place the ready-made spring rolls into the hot oil one at a time, deep fry until golden, remove and drain – do this in batches
18. Place on a dish and serve hot
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The Best of Chinese Huaiyang Cuisine 中國淮陽美食 [CiCi Li, Food & Travel]
Watch Chopsticks only with CiCi Li. Huaiyang Cusine, Chinese cooking.
只用筷子之淮揚菜
CiCi Li's Chopsticks Only, Bradley Day VS Hua Zhang in Huaiyang Cuisine
The Best of Huaiyang Cuisine, Chinese Cooking Challenge [Chopsticks Only, CiCi Li]
Huaiyang cuisine is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze Rivers (hence the name) and centers around the cities of Yangzhou and Huai'an in Jiangsu province. It originated in the early Qin Dynasty (221-207 B.C.) and gained national fame during the Sui Dynasty (581-617 A.D.) and Tang Dynasty (618-907 A.D). Huaiyang cuisine has had a profound impact on the culinary culture in Suzhou, Zhejiang, Anhui and Shanghai, all of which quickly took on their own characteristics. After the Ming and Qing Dynasty, Shandong cuisine has had a great influence on Huaiyang cuisine.
Huaiyang cuisine originated from the old Yangzhou. During the Tang Dynasty (618-907), Yangzhou was the second largest city in China, after Changan. It is known for its year-round fresh produce. Therefore, materials used in Huaiyang cuisine are primarily seasonal fresh produce. The Huaiyang style of cooking places a great deal of emphasis on material selection and uses more sugar than other Chinese cuisines. It is known for its meticulous preparation process and fine balance between rich flavor and pure taste. Huaiyang cuisine emphasizes preserving the original flavors of the produce and specializes in braising, stewing, roasting and boiling, as these methods are best at bringing out the original flavor of the ingredients. It combines southern cuisine's fresh, crispy, and tender quality and at the same time incorporates northern cuisines' savor, color, and richness and is well-liked by both northerners and southerners.
Shanghai Noodles (Chinese Style Cooking Recipe)
Shanghai Noodles (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
200g Noodles
100g Spring Onions
1 Tbsp Light Soy Sauce
½ Tbsp Dark Soy Sauce
½ Tsp Sugar
4 – 6 Tbsp Peanut Oil
Salt To Taste
Method:
1. Cut the spring onions into 2 inch long pieces, then thinly sliced lengthways
2. Place the light and dark soy sauce, salt and sugar in a large bowl, mix well
3. Heat 4 Tbsp of peanut oil in the wok
4. Place the spring onions in the wok, fry over medium heat until brown and crispy and then turn off the heat– stir occasionally
5. Add the crispy spring onion and the oil into the sauce bowl above, mix well
6. Boil 2 litres of water in a saucepan
7. Place the noodles in the pan and boil until cooked
8. Remove noodles from pan and drain
9. Place the noodles in the bowl above, mix well and serve – remove the spring onions if you prefer
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How to Make Vegetable Spring Rolls Recipe 春卷, CiCi Li
Spring rolls are popular traditional Chinese snacks. Back in the days, people eat spring rolls on the Li Chun Day, which is at the beginning of spring. In order to pray for good health, and they call it “bite the spring.” Later spring rolls gradually become an everyday snack. Today let’s learn to make Vegetable Spring Rolls. FOR THE FULL RECIPE CLICK HERE
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上海甜豬肉 Shanghai Braised Pork Shoulder with Sweet Crystal Sugar Sauce
Meat lovers, here is another one for you. Shanghai Style cooking. Pork meat braised for 2hrs into perfection. With Rock / Crystallized yellow sugar sauce, with light soy sauce, ginger and green onion. Pairs with blanched shanghai type baby bok choy.
Dumplings en Shanghai, China.
Visitando a Cici de Cicis Chinese Kitchen. La famosa y divertida maestra de cocina china.
Chinese Braised Pig's Trotters - Chinese Style Recipe
Chinese Braised Pig's Trotters - Chinese Style Recipe
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
2 Pig's Trotters (Cleaned & cut into big chunks)
3 Dried Chillies
2 Bay Leaves
2 Star Anise
2½g Dried Orange Peel
1 Small Cinnamon Stick
1 Tsp Sichuan Peppercorn
3 Cloves Garlic (Sliced)
10g Ginger (Sliced)
30g Rock Sugar
1 Spring Onion (Roughly Chopped)
2 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Rice Wine
1 Tbsp Sesame Oil
Salt to Taste
Method:
1. Soak the trotters in cold water for 30 minutes and then boil in a pan for 5 minutes, remove and drain
2. Prepare the sauce by placing the dark soy sauce, light soy sauce, rice vinegar, rice wine in a bowl
3. Place 2 Tbsp of oil and rock sugar in a pan, heat over low heat until the sugar turns brown
4. Add the trotters pieces in the pan, fry for a few minutes – turning for even colouring
5. Add the spring onion, ginger and garlic, stir and fry for a minute
6. Add the dried chillies, bay leaves, orange peel, cinnamon stick, star anise, Sichuan peppercorn
7. Add the sauce prepared earlier, and then water – ensure the water level is just cover the trotter pieces
8. Bring to the boil over high heat, once boiled, cover the pan and turn heat to low, cook for an hour over low heat until tender – cook longer if needed
9. Remove the cover from pan, turn heat to high and reduce liquid to ¼
10. Add salt, sesame oil and stir
11. Remove the trotter pieces only from pan onto a dish, serve hot or cold
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How to Cook 3 AMAZING Chinese Dishes in 15 Mins? CiCi Li - Asian Home Cooking Recipes
How do you cook 3 dishes in 15 minutes? Today we are introducing you to 1 fish cooks 3 ways!
1whole fish
A pinch of salt
20 Shanghai bok choy
4 ounces of tofu
1 roll of glass noodles, soak in water
3 ounces of mushrooms
1 cup of minced scallions
1 tablespoon of minced ginger
a dash of minced red pepper
1 tablespoon of julienned scallions
1/2 tablespoon julienned ginger
4 sliced julienned red pepper
4 tablespoons of oil
*Keep the scallions and gingers that you don’t want anymore
Sauce：
1/2 cup of soy sauce
2 tablespoons of smashed onion
2 tablespoons of cilantro
2 tablespoons of scallions
2 cloves of garlic
Wash the fish thoroughly and dry the fish with a paper towel. Season the fish with a pinch of salt and the scallions and gingers that you no longer want on the fish to remove the fishy taste.
In a pot, boil water, add a pinch of pepper, add the fish, and once the water is boiled again, turn to low heat. And cook for about 11 minutes. After 11 minutes, put the fish on a plate. Take out the scallions and gingers.
Strain everything in a pot. Boil the water again, then add 20 Shanghai bok choy, once it’s boiled again. Take everything out and put them on a plate.
Now add 1 roll of glass noodles, 3 ounces of mushrooms, 4 ounces of tofu in the pot, and cook in high heat for 2 minutes.
Now back to the fish, add 1 cup of minced scallions, 1 tablespoon of minced ginger, and a dash of minced red pepper on top of the fish.
And now back to the boiled vegetable, add 1 tablespoon of julienned scallions, 1/2 tablespoon julienned ginger, 4 sliced julienned red pepper on top of the fish and the vegetable.
In a small pan, heat up 4 tablespoons of oil, and pour it over the fish and the vegetable. Add the soy sauce on the side.
Check out the Chinese version of this recipe:
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Shanghai Noodles Recipe
Learn How to Make Shanghai Noodles with Shrimp
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#noodles #noodlestirfry #noodles_recipe
Chicken With Shanghai Noodles Stir Fry 上海粗炒 (Fast Chinese Cooking In A Wok)
Chicken With Shanghai Noodles Stir Fry. 上海粗炒 Thick and chewy noodles stir fry. The noodles are smothered with soy sauce, garlic, sesame oil, oyster flavored sauce and ginger.
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Recipe is below:
Shanghai Noodles With Chicken Stir Fry
1 package Shanghai Noodles (600 grams)
3 to 4 oz. sliced chicken
1/2 carrot
1/2 onion
1/8 cabbage
3 tablespoons cooking oil
1/2 to 1 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon light soy sauce
1 to 2 tablespoon dark soy sauce
1 tablespoon oyster flavored sauce
To marinate chicken, put in bowl and add 2 tablespoons cooking oil, 1/2 teaspoon salt, 1 teaspoon soy sauce and 1/2 teaspoon cornstarch. Mix well and put in the fridge for at least 3 hours or more.
Slice carrots, onion and cabbage. Put Shanghai noodles in boiling water for 1 minute. Put noodles in cold running water and then strain the noodles.
Preheat a pan or wok at medium heat. Put chicken in and stir fry until the chicken is half cooked. Put chicken aside in a plate or bowl. Put garlic and ginger in pan or wok and add carrot, onion and cabbage. Stir fry briefly. Add 1 tablespoon cooking oil if required. Add noodles and continue to stir fry. Add light and dark soy sauce, salt and sesame oil. Turn stove heat on high for 1 minute and stir fry until noodles are well coated with the ingredients. Turn stove heat back to medium or low to medium. Add oyster flavored sauce. Put the chicken back in. Do a final stir fry. Serve on a plate or bowl. Enjoy!
A Bite of China 02 The Story of Staple Food（HD）
China has diverse natural, conditions across its land. As a result, Chinese people living in different areas enjoy absolutely different but rich staple food. From the south to the north, the diverse staple food provide energy for human bodies. Moreover, they influence people's feelings towards the change of four seasons and enrich the lives of the Chinese.
Chinese Braised Pork Belly with Handmade Noodles l 燜肉麵
Meet master chef John Zhang prepares a phenomenal Chinese Pork Belly Noodles recipe that will leave you hungry at the end of the video.
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How to Make Braised Pork Belly /红烧肉
This is my recipe for braised pork belly, a very popular dish in Chinese cuisine. Although it may take a little while to make, the taste is excellent and worth the time. The sweet and savory flavor of the sauce and tender texture of the meat make this a delicious meal. You will enjoy it!
Ingredients
1 1/2 lb pork belly
1 cup water
2 tbsp dark soy sauce
1 tbsp cooking wine
2 tbsp sugar
1 tbsp rock sugar
5 cloves peeled garlic
5 slices of ginger
2 star anise
little bit cooking oil, salt
Chinese Spring Rolls (Chinese Beef Spring Rolls Recipe)
Chinese Spring Rolls (Chinese Beef Spring Rolls Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
150g Mince Beef
2 Leeks
1 Carrot
5g Ginger
2 Cloves Garlic
2 Tsp Soy Sauce
2 Tbsp Peanut Oil
1 Pack of 30 Spring Roll Wraps
1 Tsp Ground Red Pepper
Salt to Taste
Method:
1. Finely chop the leeks and ginger.
2. Finely chop the garlic and grated the carrot.
3. Heat the peanut oil in the wok and fry the leeks, ginger and garlic, fry for 2 minutes until softened.
4. Add the minced beef and fry for 2 minutes.
5. Add the carrot and fry for 5 minutes.
6. Add ground pepper, soy sauce and salt, fry for 2 minutes.
7. Remove from the wok onto a dish to cool.
8. Take one of the wrap's but cover the rest to avoid drying out.
9. Spread 1 Tbsp of the filling on a corner of the wrapper.
10. Roll once from the corner and fold the two sides in.
11. Then roll tightly until the end using water to seal each joint.
12. Repeat this process until filling is used.
13. Heat 1 litre of oil in the wok until hot and add spring rolls one at the time.
14. Fry for 2 to 4 minutes until golden.
15. Remove from oil and drain.
16. Transfer to a dish and serve.
Tip: Wet the edges a little with water, this helps to seal the wrapper.
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The Best Chinese Hot and Sour Soup ~ Classic Chinese Restaurant Hot Sour Soup Recipe
Learn how to make the BEST classic Chinese restaurant Hot and Sour Soup. Easy, authentic, spicy and good hot and sour soup...better than take out Chinese food. This Chinese hot and sour soup recipe has lots of flavor and texture in a rich spicy broth. If you like hot and sour soup as much as I do, you will love this Chinese hot and sour soup recipe. Enjoy.
#souprecipe #hotsoursoup #hotsoursouprecipe #chinesefood #chineserecipes #spicysoup #recipes #tesscooks4u #chinesesoup
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How to Make The Best Chinese Lo Mein ~ Chinese Food Recipe
How to Make Teriyaki Chicken ~ Homemade Teriyaki Sauce
How To Make Hamburger Soup ~ Easy One Pot Recipe
Asian Recipes by Tess Cooks4u
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How to Make BEST Restaurant Chinese Hot and Sour Soup
INGREDIENTS:
6 cups chicken broth
1/3 cup julienne carrots
1/3 cup julienne bamboo shoots
1/2 cup black fungus - hydrated
1/2 cup sliced shitake mushrooms - hydrated
1 cup sliced extra firm tofu
1 tsp. minced ginger
1 tsp. finely sliced red chilies
1/4 cup light soy sauce
1/4 black vinegar
1/2 tsp. dark soy sauce
1/4 tsp. white pepper
1 tsp. chili paste (sambal)
2 beaten eggs
slurry - 3 tbsp. cornstarch mixed with water
2-3 chopped green onions
Chicken or pork:
3/4 cup sliced julienne chicken or pork
1 tsp. light soy sauce
1/2 tsp. Shaohsing wine or rice wine vinegar
1/8 tsp white pepper
1/2 tsp. corn starch
*Mix together well
In a sauce pan add chicken broth and turn heat up to high.
Add in minced ginger, mushrooms, bamboo shoots, carrots and red
chilies. Stir, bring up to a boil, reduce to simmer and cook for
5-8 minutes.
Add chicken and stir.
Add soy sauce, black vinegar, dark soy sauce and white pepper.
Stir, bring back up to a simmer and cook for another 3-4 minutes.
Add in cornstarch slurry and bring back up to a boil.
Pour beaten eggs over top, wait 5-10 seconds and then give gentle
stirs.
Add tofu and cook for another minute.
Serve and garnish with chopped green onions.
Enjoy.
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Fresh Whole Ginger Root
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Discovering Chinese Cuisine Part 6 - Chinese Aristocrat Cuisine
China is a vast country with diverse climates, customs, products, and habits. People living in different regions display great variety in their diets. People in coastal areas eat more aquatic products and seafood, whereas those in central and northwest China eat more domestic animals and poultry. Foods vary from north to south, tastes also differ regionally because of the climatic differences.
Discovering Chinese Cuisine is an original CCTV series looking into the exciting world of Chinese cooking.
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Chinese Stuffed Pancakes
Chinese Stuffed Pancakes
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
150g Minced Pork
200g Plain Flour
100ml Warm Water
3 Celery Sticks
Quarter Small Cabbage
2 Spring Onions
½cm Ginger
1 Tbsp Soy Sauce
1 Tsp Ground Red Pepper
Salt to Taste
Method:
1. Combine the flour and water in mixing bowl to form a smooth dough.
2. Cover the bowl and let it rest in a warm area for an hour.
3. Finely chop the ginger and spring onions
4. Place minced pork in a mixing bowl. Add spring onions, ginger, salt, soy sauce, ground red pepper and 1 Tbsp oil. Mix well
5. Roughly slice the celery and cabbage
6. Boil 2 litres water in a large saucepan
7. Place celery in the boiling water and blanch for 1 minute
8. Remove from water, place under cold running water for 2 minutes and drain.
9. Place cabbage into the water and blanch for 1 minute
10. Remove from water, place under cold running water for 2 minutes and drain
11. Place the celery in a food processor and blend for 2 minutes until fine.
12. Now, place the cabbage in the food processor and blend for 2 minutes until fine.
13. Squeeze out excess water from the celery and cabbage, place both into the meat mixture and mix well.
14. Take the dough out of the bowl onto a work surface dusted with flour.
15. Roll the dough into a thick sausage shape.
16. Divide into 6 - 8 equal sections, dust and press so they are flat.
17. Roll each section with a rolling pin into about 3mm thick wrap.
18. Lay the wrap in the palm of your hand, place 1 Tbsp of the mixture in the centre of each wrap
19. With other use your fingers of the free hand, Pinch and fold the wrap all the way around – ensure it’s sealed completely
20. Heat 1 Tbsp oil in the frying pan over medium heat.
21. Take one stuffed dough and flatten carefully with both of your hand into pancakes
22. Place pancakes in the frying pan in batches and fry for 3 minutes each side until golden
23. Remove from pan onto a dish and serve
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