Chinese and thai recipe

Kung Pao Chicken (Chinese)

Ingredients:
2 chicken breasts, cut into small cubes
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup roasted peanuts
4 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 teaspoon Sichuan peppercorns
Salt and pepper to taste

Directions:

Heat oil in a wok or large skillet over high heat.

Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.

Add garlic and bell peppers and stir-fry for 1-2 minutes.

In a small bowl, mix together soy sauce, hoisin sauce, cornstarch, and 1/4 cup water. Add to the wok and stir-fry until sauce thickens.

Add roasted peanuts and Sichuan peppercorns and stir-fry for another minute.

Season with salt and pepper to taste. Serve with steamed rice.

Hot and Sour Soup (Chinese)

Ingredients:

4 cups chicken broth
1/2 cup bamboo shoots, sliced
1/2 cup mushrooms, sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chili paste
1 tablespoon cornstarch
2 eggs, beaten
1 teaspoon sesame oil
Salt and pepper to taste

Directions:

In a large pot, bring chicken broth to a boil.

Add bamboo shoots and mushrooms and simmer for 5-7 minutes.

In a small bowl, whisk together rice vinegar, soy sauce, chili paste, and cornstarch. Add to the pot and stir until soup thickens.

Slowly pour in beaten eggs while stirring constantly.

Add sesame oil and season with salt and pepper to taste. Serve hot.

Mapo Tofu (Chinese)

Ingredients:

1 block firm tofu, diced
1/2 lb ground pork
2 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, sliced
2 tablespoons chili bean paste
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 cup water
Sichuan peppercorns to taste

Directions:

Heat oil in a wok or large skillet over high heat.

Add ground pork and stir-fry until browned and cooked through, about 5-7 minutes.

Add garlic and green onions and stir-fry for 1-2 minutes.

Add chili bean paste and soy sauce and stir-fry for another minute.

In a small bowl, mix together cornstarch and water. Add to the wok and stir-fry until sauce thickens.

Add diced tofu and Sichuan peppercorns and stir-fry for another minute.

Serve with steamed rice.

Cantonese-style Roast Duck (Chinese)

Ingredients:

1 whole duck, cleaned and patted dry
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon Shaoxing wine
1 tablespoon honey
1 teaspoon five-spice powder
Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C).
In a small bowl, whisk together soya
sauce, Shaoxing wine, honey, five-spice powder, salt, and pepper.
3. Place the duck on a wire rack over a baking sheet.

Use a small brush to evenly coat the duck with the sauce mixture.

Roast the duck in the oven for 1 hour and 30 minutes, basting with the remaining sauce every 30 minutes.

Increase the oven temperature to 425°F (220°C) and roast for an additional 15-20 minutes, or until the skin is crispy and golden brown.

Remove the duck from the oven and let it rest for 10 minutes before carving and serving.

Pad Thai (Thai)

Ingredients:
1/2 lb. shrimp, peeled and deveined
2 cloves garlic, minced
1/2 cup firm tofu, diced
1 egg, beaten
1/4 cup roasted peanuts, chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons tamarind paste
2 tablespoons brown sugar
2 green onions, sliced
1/4 cup bean sprouts
1 lime, cut into wedges

Directions:

Soak rice noodles in hot water for 20-30 minutes, or until soft.

In a small bowl, whisk together fish sauce, tamarind paste, and brown sugar. Set aside.

Heat oil in a wok or large skillet over high heat.

Add garlic and shrimp and stir-fry until pink and cooked through, about 3-5 minutes.

Add diced tofu and stir-fry for another minute.

Push the shrimp and tofu to the side of the wok. Add beaten egg and scramble until cooked through.

Add rice noodles and the fish sauce mixture to the wok. Stir-fry until the noodles are evenly coated and cooked through.

Add green onions and bean sprouts and stir-fry for another minute.

Top with chopped peanuts and serve with lime wedges.

Tom Yum Soup (Thai)

Ingredients:

4 cups chicken broth
1 stalk lemongrass, bruised
2 kaffir lime leaves
1/2 lb. shrimp, peeled and deveined
1 tomato, diced
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon chili paste
1 tablespoon palm sugar
1/4 cup fresh cilantro leaves

Directions:

In a large pot, bring chicken broth, lemongrass, and kaffir lime leaves to a boil.

Add shrimp and tomato and simmer for 5-7 minutes.

In a small bowl, whisk together fish sauce, lime juice, chili paste, and palm sugar. Add to the pot and stir until soup thickens.

Remove lemongrass and kaffir lime leaves.

Serve hot, garnished with cilantro leaves.

Char Siu Pork (Chinese)

Ingredients:

2 lbs. pork shoulder, cut into long strips
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup Shaoxing wine
2 tablespoons dark soy sauce
1 tablespoon five-spice powder
2 cloves garlic, minced

Directions:

In a small bowl, whisk together hoisin sauce, soy sauce, honey, Shaoxing wine, dark soy sauce, five-spice powder, and garlic.

Place pork strips in a large resealable plastic bag. Pour the marinade into the bag, seal it, and massage the pork to coat it evenly. Marinate in the fridge for at least 4 hours, or overnight.

Preheat oven to 375°F (190°C).

Remove the pork from the marinade and place it on a wire rack over a baking sheet.

Roast for 30-40 minutes, basting with the remaining marinade every 10-15 minutes, until the pork is cooked through and caramelized.

Let the pork rest for 10 minutes before slicing and serving.

Red Curry Chicken (Thai)

Ingredients:

1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1 can coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon palm sugar
1 bell pepper, sliced
1 onion, sliced
1 cup Thai basil leaves

Directions:

In a large pot, heat coconut milk and red curry paste over medium heat.

Add chicken and stir until cooked through, about 8-10 minutes.

Add fish sauce and palm sugar and stir until sugar dissolves.

Add bell pepper and onion and stir-fry for 2-3 minutes.

Add Thai basil leaves and stir-fry for another minute.

Serve hot with rice.

Chinese Steamed Fish

Ingredients:

1 whole fish (such as tilapia or sea bass), scaled and gutted
2 tablespoons soy sauce
2 tablespoons Shaoxing wine
2 tablespoons ginger, julienned
2 green onions, sliced
2 tablespoons vegetable oil

Directions:

Season the fish with soy sauce and Shaoxing wine, inside and out.

Place the fish on a heatproof plate.

Scatter ginger and green onions on top of the fish.

Steam the fish over high heat for 8-10 minutes, or until cooked through.

Heat vegetable oil in a small saucepan over high heat until smoking.

Pour the hot oil over the ginger and green onions on top of the fish.

Serve hot with steamed rice.

Pad Kra Pao (Thai)

Ingredients:

1 lb. ground pork
3 cloves garlic, minced
2 Thai chilies, sliced
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 bell pepper, sliced
1 onion, sliced
1 cup Thai basil leaves

Directions:

Heat a large skillet over high heat.
Add ground pork and stir until browned and cooked through, about 5-7 minutes.
Add garlic and Thai chilies and stir-fry for another minute.
Add fish sauce, oyster sauce, soy sauce, and sugar. Stir until sugar dissolves.
Add bell pepper and onion and stir-fry for 2-3 minutes.
Add Thai basil leaves and stir-fry for another minute.
Serve hot with rice.
Enjoy these delicious Chinese and Thai dishes at home!