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## The Magic Behind Everyday Beef and Broccoli

Ever craved a dish that perfectly merges the western love for beef with the oriental crunch of broccoli? Well, you're in luck! Today, we're whipping up an Everyday Beef and Broccoli recipe that's guaranteed to tickle your taste buds and leave you yearning for more. It's a tantalizing fusion of East meets West, and it's about to rock your culinary world.

## Ingredients Breakdown

### For the Meat

- 200g beef, cut into strips

### For the Marinade

- 1 tbsp Shaoxing cooking wine
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 1/4 tsp baking soda

### For the Stir-Fry

- 1 tsp of oil
- 300 grams broccoli, cut into pieces
- 1 tbsp minced garlic

### For the Sauce

- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp water
- 1 tsp sugar
- 1 tsp ground black pepper, to taste

## The Cooking Process

1. Begin by marinating the beef strips in the cooking wine, soy sauce, cornstarch, black pepper, and baking soda. This process tenderizes the beef and allows it to absorb the flavors, making it juicier and more delicious.
2. While the beef marinates, Make the sauce. Combine the oyster sauce, soy sauce, dark soy sauce, water, sugar, and black pepper to create a savory and slightly sweet concoction that'll elevate your stir-fry to the next level.
3. After marinating, stir-fry the beef until just cooked and then set it aside. Remember, we'll be adding it back later, so don't worry if it's a tad undercooked.
4. Now, onto the greens. Stir fry the garlic and the broccoli. When the broccoli is almost tender, add the sauce to thicken a bit. Cook until the sauce is thickened a bit or the brocooli is tender.
5. Once everything's cooked to perfection, add back the beef and give them a final toss in the pan, then serve.

## Nutritional Information

Each serving of 150g contains approximately the following:

- Calories: 250
- Carbohydrate Content: 20g
- Cholesterol Content: 50mg
- Fat Content: 10g
- Protein Content: 20g
- Saturated Fat Content: 3g
- Serving Size: 150g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

## Perfect Pairings: What Goes with Beef and Broccoli?

The versatility of this dish means it can be paired with an array of sides. Consider serving it with a bowl of fluffy jasmine rice or noodles to soak up all that delicious sauce. Looking for a low-carb alternative? Cauliflower rice does the trick!

## Top Tips and Secrets to Make the Best Everyday Beef and Broccoli Stir Fry

- Freezing the beef before cutting it can make the process easier and help you get thin, even slices.
- Don't overcrowd the pan when stir-frying. It could lower the pan's temperature and cause your food to steam instead.
- If you like your broccoli a bit crunchy, blanch it before stir-frying.
- Be sure to marinate the beef in the fridge for at least 30 minutes or up to 4 hours to ensure you will get a more tender result
- If you can, use tender cuts of beef like sirloin. If using less tender parts of beef, marinade for slightly longer.
- Cut the beef and broccoli in roughly similar-sized pieces so they cook in roughly the same time.
- When stir-frying the beef, do not overcook to avoid drying up the meat.
- Preheat the wok or pan before adding the beef to help prevent the beef from sticking to the pan.
- Try to sear the beef by stir-frying in small batches. Overcrowding the pan will cause the beef to steam and will end up soggy and will have less flavour.
- Stir-fry the broccoli separately to ensure not to overcook them. Check that it should be just tender, with a bright green color.
- Serve the stir-fry over a bed of white or brown rice to soak up all of the delicious sauce.

## Can't Find an Ingredient? Here's What You Can Do

We've all been there - you're ready to cook, and suddenly, you can't find that one ingredient! Don't worry; here are some alternatives:

- No Shaoxing wine? Dry sherry or mirin can work as an excellent substitute.
- If you can't find oyster sauce, try Hoisin sauce or a blend of soy sauce and fish sauce.
- Note that dark soy sauce is not the same as light soy sauce in that dark soy sauce is not as salty than light soy sauce. Therefore, if you don't have dark soy sauce, we suggest to omit it instead of replacing it with light soy sauce unless you want to add more saltiness to your dish.

## FAQs

### How long can I store leftover Beef and Broccoli?

You can store leftovers in an airtight container in the refrigerator for 3-4 days.

### Can I freeze Beef and Broccoli for later?

Yes, this dish freezes well. Store it in freezer-safe containers and it should last for up to 2 months.

### Can I use other vegetables in this recipe?

Absolutely! Feel free to add in other veggies like bell peppers, mushrooms, or baby corn for extra crunch and flavor.

### What kind of beef works best for this dish?

We recommend using flank steak or sirloin for the best results. They're tender, flavorful, and perfect for stir-frying.

### Can I make this dish vegetarian?

Yes! You can substitute the beef with firm tofu or a meat substitute. Adjust the cooking time as needed.


Quick and easy beef with broccoli stir fry better than takeout. This is a delicious meal that can be done within 30 minutes. Perfect for weeknight meals!

Everyday Beef and Broccoli Recipe


## An Intriguing Introduction to Bun Cha Vietnamese Meatballs

Bun Cha, a culinary masterpiece hailing from the bustling streets of Hanoi, Vietnam, is a dish that expertly weaves a tapestry of tantalizing flavors and textures. The star of this gastronomic spectacle? Delectably tender meatballs harmoniously paired with a flavorful dipping sauce, fresh vegetables, and delicate rice noodles.

A balance of sweet, sour, salty, and spicy elements makes this Vietnamese comfort food a delight to the senses. Whether you're a seasoned home cook or a culinary novice, let's dive fork-first into the world of Bun Cha Vietnamese Meatballs.

## Let's Gather Our Ingredients

Before we start our culinary journey, let's ensure we have all we need. Remember, using high-quality ingredients is the secret to a dish that sings.

### For the Meatballs

- 300g minced pork
- 1 tbsp fish sauce
- 2 tsp white sugar
- 1/2 bunch green onions (about 35g)
- 1 tsp garlic, minced
- A pinch of white pepper and salt

### For Frying

- Oil for frying

JojoM's note: For a healthier option, bake the meatballs in the oven!

### For the Sauce

- 3 tbsp sugar
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 80g water
- 1 birds eye chilli, to taste
- 1 tsp garlic, minced

### For the Noodles

- 100g dried vermicelli noodles

### For the Garnish

- A handful of bean sprouts (about 70g)
- Lettuce leaves, shredded (about 70g)
- 1 medium carrot, julienned (about 60g)
- A handful of coriander (about 15g)
- Lime wedges, to serve

## It's Cooking Time!

### The Marinade Magic

In a large bowl, mix the minced pork with the fish sauce, sugar, green onions, garlic, salt, and white pepper. Let this melody of flavors marinate for at least 30 minutes - the longer, the better!

### The Dipping Sauce Delight

While our pork is marinating, let's prepare our dipping sauce. Combine sugar, fish sauce, rice wine vinegar, lime juice, water, chilli, and garlic in a bowl. Set aside and allow the flavors to meld together.

### Frying the Flavorful Meatballs

Now it's time for the star of the show. Shallow fry your marinated meatballs over medium heat until they turn a beautiful golden brown. Once done, drain them over paper towels to get rid of any excess oil.

### Perfecting the Vermicelli Noodles

Next, immerse the vermicelli noodles in hot water until they become tender and fully cooked.

### The Art of Assembling Bun Cha

Time to bring it all together. Start with a bed of noodles, followed by a generous layer of fresh vegetables. Drizzle some of our mouthwatering dipping sauce over the top, then garnish with the golden meatballs.

### A Tantalizing Twirl of Tastes: Nutrition Information

This recipe serves four people, with each serving size being approximately 200 grams. Here's the nutritional breakdown per serving:

- Calories: 540
- Carbohydrates: 27g
- Protein: 23g
- Fat: 37g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 2903mg
- Sugar: 24g
- Vitamin A: 165IU
- Vitamin C: 10.4mg
- Iron: 1.6mg

Note: Please remember that these are approximate values and can vary based on the exact brands and types of ingredients used.

## A Closer Look at the Ingredients

- Minced Pork: A good source of protein, vitamins, and minerals. However, it also contains saturated fats, so moderate consumption is recommended.
- Fish Sauce: High in sodium, so it should be used in moderation for those monitoring their sodium intake.
- Sugar: Adds a sweet element to the dish but should be consumed in moderation due to its high-calorie content and potential impacts on blood sugar levels.
- Vermicelli Noodles: A source of carbohydrates that provide energy. Opting for whole grain varieties can add fiber to your diet.
- Vegetables: A treasure trove of essential vitamins, minerals, and dietary fiber with few calories.

## What Pairs Well with Bun Cha?

When it comes to accentuating the flavors of Bun Cha, a side dish of fresh spring rolls or a vibrant Vietnamese salad can be a delightful companion. For beverage pairings, a classic Vietnamese iced coffee known as "Cà phê sữa đá" would complement the meal perfectly, or for those preferring a non-caffeinated drink, a chilled glass of lemongrass tea can be a refreshing option.

## Ingredient Swaps and Substitutions

Sometimes, certain ingredients might be hard to find depending on your location. Don't worry, we've got you covered:

- For minced pork, ground chicken or turkey are good substitutes if you prefer a leaner option.
- If fish sauce is not readily available, soy sauce or Worcestershire sauce can work, but remember, this could alter the dish's authentic flavor.
- Rice wine vinegar can be replaced with apple cider vinegar.
- Birds eye chilli, although ideal for this recipe due to its heat level, can be swapped out for any hot pepper you have on hand.

## Hints and Tips for a Perfect Bun Cha

- Marinating the meat for longer enhances the depth of flavor in your meatballs.
- As for the noodles, ensure they are fully drained after cooking to prevent a soggy dish.
- When making the sauce, adjust the quantities to your liking. You can add more lemon juice or chilli for a more punchy flavour.
- Use fresh vegetables for these for the best taste. Fresh is the best!
- Shape the meatballs around the size of a tablespoon or so. Try to make them the same sizes as possible so they all cook together.
- Don't make the meatballs too big or the centre might not cook quick enough before the outer bits burn.
- Flatten the meatballs a bit to help the centre cook in time.
- Fry the meatballs in around 180C oil to achieve a golden brown color.
- Lastly, always taste and adjust your dipping sauce as needed. Remember, it should be a balance of sweet, sour, salty, and spicy.

## Frequently Asked Questions

### What is the origin of Bun Cha?

Bun Cha is a traditional Vietnamese dish originating from Hanoi, the capital city of Vietnam.

### Can I make Bun Cha with another type of meat?

Yes, while pork is traditional, you can substitute it with other ground meats like chicken or turkey.

### Can I prepare Bun Cha in advance?

Yes, you can prepare the meatballs and dipping sauce in advance. Just be sure to store them separately in the refrigerator.

### How do I store leftover Bun Cha?

Store leftovers in separate airtight containers in the refrigerator. They should last for 2-3 days.

### Can I use a different type of noodle for Bun Cha?

Traditionally, Bun Cha is served with rice vermicelli noodles, but if unavailable, thin rice noodles or even spaghetti could be used as a substitute.


Enjoy the flavours of Vietnam with this meatballs recipe made with marinated fried pork and vermicelli noodles with sweet, sour, salty and spicy sauce.

Bun Cha Vietnamese Meatballs


## The Magical Filipino Christmas Fruitcake

Christmas in the Philippines is a grand affair, and the fruitcake is a popular gift to friends and loved ones.

This dense yet moist cake is packed with a variety of dried fruits and nuts, all soaked in liquor, giving it a rich and distinct flavor.

It's not just a dessert - it's a slice of Filipino culture and tradition.

## A Brief History

Fruitcake, for many, is synonymous with the holiday season. Its origins trace back to ancient Rome, where a primitive version was made with pomegranate seeds, pine nuts, and barley mash. Over centuries, the recipe evolved, and each culture added its unique touch.

The Filipino Christmas Fruitcake is a testament to the Philippines' rich history and diverse culinary influences. Embellished with an assortment of dried fruits and nuts, it boasts an irresistible aroma of spices and a hearty texture that leaves you yearning for more.

## Ingredients

## For the Soaked Fruit and Nuts

- 500g of mixed dried fruits
- 150g of raisins or sultanas
- 100g of pitted dates, or other dried fruits
- 300g of mixed nuts
- 120g of rum or brandy

## For the Batter

- 60g of butter
- 110g of brown sugar
- 60g of honey
- 2 large eggs
- 60g of orange juice
- 50g of molasses
- 140g of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon of allspice

## Topping

- Glazed cherries for topping
- 2 tablespoons of brandy, for brushing

## Let's Stir Up Some Magic!

1. Allow the dried fruits and mixed nuts to soak in the rum or brandy overnight, infusing them with a rich, boozy flavor.
2. Once thoroughly soaked, initiate the creaming process. Start with the butter and sugar, gradually introducing the eggs, honey, molasses, and orange juice.
3. Gather all the dry ingredients, mixing them together before introducing them to the wet ingredients. Remember, a gentle hand is key here, overmixing could be your undoing.
4. Gently fold the soaked fruit and nut mixture into the batter.
5. Distribute the batter into two 8-inch pans lined with parchment paper. Bake at 150C for around 2 hours or until a toothpick inserted into the center comes out clean. Allow to cool.
6. For the final touch, brush all sides with brandy or rum. This not only imparts additional flavor but also gives the cake an appealing gloss.

## Nutrition Breakdown

Per serving of around 100g, you'll get:

- Calories: 384kcal
- Carbohydrates: 54g
- Protein: 9g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 113mg
- Sodium: 179mg
- Potassium: 424mg
- Fiber: 3g
- Sugar: 36g
- Vitamin A: 311IU
- Vitamin C: 7mg
- Calcium: 83mg
- Iron: 2mg

## Substitutions for the Adventurous

Can't find all the ingredients? No worries! You can replace molasses with honey or brown sugar. If allspice is unavailable, a mix of cinnamon, nutmeg, and clove can work just as well. You can also substitute brandy with apple juice for a non-alcoholic version.

## Serving Suggestions

Filipino Christmas Fruitcake pairs beautifully with a warm cup of tea or coffee. For a more festive feel, serve it with a glass of red wine or eggnog. The robust flavors of the fruitcake complement the full-bodied richness of these beverages, offering a culinary experience that's pure holiday bliss.

## Fruitcake Baking Tips and Tricks

- Soaking the fruits and nuts overnight is crucial. It not only softens them but also enhances their flavor.
- Avoid overmixing the batter. Overmixing can lead to a dense cake, so just mix until the ingredients are incorporated.
- Line your baking pans with parchment paper for easy removal.
- Check your cake for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready.
- Brush the cake with brandy or rum after baking for extra moistness and flavor.

## FAQs

### How can I store the Filipino Christmas Fruitcake?

The cake can be stored at room temperature for about a week. If you wish to store it longer, refrigerate it. For freezing, wrap the cake in plastic wrap and then in foil. It can last up to a year in the freezer.

### Can I use fresh fruits instead of dried ones?

For this recipe, dried fruits work best as they absorb the rum or brandy and enhance the overall flavor of the cake. Fresh fruits may not yield the same results.

### What if I don't have brandy or rum?

You can use apple juice or another fruit juice as a non-alcoholic substitute.

### What's the best time to start preparing the Filipino Christmas Fruitcake?

The beauty of this fruitcake is that it tastes even better with time. Start preparing a week or two before Christmas for the flavors to develop.

### Is it necessary to brush the cake with alcohol after baking?

Brushing the cake with alcohol not only adds flavor but also helps preserve the cake. If you prefer a non-alcoholic version, you can skip this step or use fruit juice instead.


Indulge in this rich, moist and flavourful Filipino fruitcake recipe made with dried fruits and nuts soaked in brandy. Perfect as a gift for the holidays.

Filipino Christmas Fruitcake Recipe


## A Taste of the East: What is Chinese Style Chicken Fried Rice?

Chinese Style Chicken Fried Rice, a dish as diverse as it is delicious, combines the delicate balance of flavors that China is renowned for. A sizzling medley of tender chicken, vibrant vegetables, and golden-fried rice, this comforting meal is a staple of Chinese cuisine. Not only is it a tasty way to repurpose leftover rice, but it also perfectly encapsulates the concept of 'waste not, want not'.

## Gathering Your Ingredients

For our delectable fried rice, you'll need:

- 150g chicken breast, cut into bite-sized pieces
- 1 tsp cornstarch
- 1 tsp soy sauce
- pinch of baking soda
- 2 eggs
- 1 tbsp minced garlic,
- 1 onion, chopped (approx. 150g)
- 1/3 cup green beans (approx. 60g)
- 1/2 cup cubed carrots (approx. 65g)
- 1/2 bunch green onions, separated between the white and green parts (approx. 50g)
- 300g day-old rice, broken apart
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- salt and pepper to taste

These everyday items can be found in local groceries, but if not, we have some handy substitutes in the wings!

## Ingredient Substitutes

If you're missing a few items from the pantry, here are some easy swaps:

- Chicken: tofu or shrimps can be a delightful alternative.
- Soy sauce: Tamari or coconut aminos are suitable gluten-free options.
- Green onions: regular onions or chives can fit the bill.
- Feel free to use any other vegetables you may have leftover. This dish is best served with a variety of colors and flavours.
- If serving as a side, you can omit the chicken.

## Let's Get Cooking!

### Marination

1. Marinate the chicken in the cornstarch, soy sauce, and baking soda. This not only tenderizes the chicken but also infuses it with a savory tang.

### Stir-fry

1. In a wok or large frying pan, heat 1 tbsp cooking oil. Scramble the two eggs and set aside.
2. Saute the chicken in another tablespoon of cooking oil, then set aside.
3. Add 1 tbsp cooking oil to the same pan and saute the garlic, onion, green beans, and carrots for 1-2 minutes. The vegetables should be vibrant and slightly tender.
4. Return the chicken pieces to the pan and give it a good stir. Set aside.

### Rice

1. In the same pan, heat 2 tbsp vegetable oil, stir fry the rice for 2-3 minutes until it's piping hot and glistening.
2. Season the rice with the light and dark soy sauces. Stir to ensure the rice grains are evenly coated.
3. Return the scrambled egg, chicken, and vegetables to the pan. Stir until all the ingredients are thoroughly combined and heated through.
4. Serve your Chinese Style Chicken Fried Rice garnished with the green parts of the spring onions. Their fresh, crisp flavor is the perfect counterpoint to the savory, aromatic fried rice.

## What to Serve with Chinese Style Chicken Fried Rice

Chinese Style Chicken Fried Rice is a versatile dish that pairs well with a variety of sides. Consider serving it with a simple stir-fried bok choy or a spicy Szechuan tofu. For a complete feast, you could add some hot and sour soup, and finish with a light and refreshing mango pudding for dessert.

## Breaking Down the Nutrition

Given the ingredients listed, this recipe yields around four servings of about 200g each. Here's the nutritional breakdown per serving:

- Calories: 327kcal
- Carbohydrates: 41g
- Protein: 15g
- Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 79mg
- Sodium: 735mg
- Potassium: 265mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 110IU
- Vitamin C: 4.5mg
- Calcium: 30mg
- Iron: 0.9mg

These values are approximations and can vary based on cooking methods and brand of ingredients used.

## Hone Your Craft: Tips and Tricks

To elevate your Chinese Style Chicken Fried Rice, consider these tips:

- Use day-old rice: Freshly cooked rice can be sticky and result in a mushy dish. Using leftover, refrigerated rice ensures individual, non-sticky grains.
- Preheat your pan or wok: Ensuring your pan is properly heated before adding your ingredients can prevent them from sticking and helps achieve that slightly crispy texture that's classic in fried rice.
- Cook in batches: Overcrowding the pan can make the temperature drop and cause the ingredients to stew instead of stir-fry. Cooking in batches ensures each component gets the high heat it needs.
- If using chicken breasts, ensure to marinate the chicken pieces for at least 30 minutes or even overnight in the fridge. This ensures you will get flavour through the meat.
- This recipe is best if using leftover rice from the previous day. These type of rice is slightly drier than freshly cooked rice and is perfect for ensuring the rice pieces come apart and don't stick to each other.
- Use as much leftover vegetables you have. This works best with fresh vegetables rather than frozen ones. If using frozen vegetables, you may have to fry frozen vegetables a bit longer.
- Adjust the salt quantity to your liking. The dark soy sauce only provides color and not much saltiness. Season the dish just before finishing up on the wok.
- Use as much garlic and onions as you like.

## Unraveling the Mysteries: FAQs

### Can I use brown rice instead of white rice?

Absolutely! Brown rice can add a nutty flavor and extra fiber to your dish. Just remember that it may take a bit longer to cook than white rice.

### What's the difference between light and dark soy sauce?

Light soy sauce is saltier and thinner, while dark soy sauce is sweeter, thicker, and has a richer flavor. Using both gives the dish a balanced, complex taste.

### How can I make my fried rice less greasy?

Using less oil and a non-stick pan can help reduce the amount of grease. Also, ensuring your pan is hot enough can prevent the rice from absorbing too much oil.


This fried rice recipe has chicken, fragrant garlic, onions, peas, carrots and scrambled eggs. Best for leftover rice and can be eaten by itself.

Chinese Style Chicken Fried Rice


## A Flavorful Journey to Taiwan

Taiwanese Rice Noodles, locally known as "Chao Mi Tai Mu," is a dish that resonates with the heartbeats of the bustling night markets in Taiwan.

These noodles, often homemade, are a testament to the rich culinary heritage of Taiwan.

Their thick and chewy texture, combined with a medley of ingredients, offers a burst of flavors that are both comforting and invigorating.

## Ingredients

### For the Noodles

- Taiwanese Rice Noodles (500 grams cooked weight), pre-boiled, slightly undercooked

### For the Meat

- Skinless Pork Belly (226 grams)

### For the Stir-Fry

- Shallots (3, sliced thinly)
- Sundry Baby Shrimp (2 tbsp, optional), for that extra seafoody umami kick
- Minced Garlic (1 tbsp)
- Dried Shiitake Mushrooms (around 5, soaked)
- Bean Sprouts (A handful)
- Thai Bird Eye Chilies (3-5, to taste)
- Baby Bok Choy (2-3), chopped, sparate the stems and leaves

### For the Stir-Fry Sauce

- Soy Sauce (1.5 tbsp)
- Oyster Sauce (1.5 tbsp)
- XO Sauce (1 tbsp), or replace with the same amount of oyster sauce
- Dark Soy Sauce (2 tsp), for color

## Let's Make the Dish!

1. Prepare all ingredients before starting.
2. Pre-boil your noodles or cook according to packet instructions. Slightly undercook them as we will finish them off in the wok.
3. Heat the wok over medium heat. Add the diced pork belly, stirring to render the fat.
4. Once golden brown, remove the pork, leaving the oil behind.
5. Fry the shallots in the oil until they turn golden brown. Add more oil as needed so the shallots don't burn.
6. Add the minced garlic, followed by the baby shrimp, shiitake mushrooms, and chilies.
7. Introduce the bok choy stems, cooking until slightly soft.
8. Add the noodles, pork, bean sprouts, bok choy leaves, and the sauce.
9. Stir well, ensuring the noodles don't stick to the wok. If they do, a splash of water can help.
10. Once everything is well-mixed and heated, serve hot! Avoid cooking for too long or the noodles will end up mushy.

## Nutrition Breakdown

Assuming a serving size of around 250g, each serving will have:

- Calories: 450
- Carbohydrates: 65g
- Cholesterol: 50mg
- Fat: 15g
- Protein: 20g
- Saturated Fat: 5g
- Sodium: 800mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

Please note these values are just estimates and should not be used for medical purposes.

## A Perfect Pairing

Taiwanese rice noodles go hand-in-hand with a fresh cucumber salad or steamed broccoli. The crisp, light sides perfectly balance the rich, savory noodles.

## Ingredient Swaps

Can't find Bok Choy? Feel free to replace it with any leafy green like spinach or kale.

If you can't get a hold of XO sauce, replace it with the same amount of oyster sauce.

Feel free to use any type of mushrooms avaialble to you instead of Shiitake.

Replace bean sprouts with carrots or any other vegetables you prefer.

## Tips to Enhance Your Dish

- Always pre-boil the noodles to ensure they retain their texture.
- If using lean pork, add more cooking oil or butter to compensate for the reduced fat.
- For a vegetarian version, replace pork with tofu and use vegetarian sauces.

## FAQs

### Why are the noodles pre-boiled?

Pre-boiling ensures they retain their texture during the stir-fry, preventing them from becoming mushy.

### How can I store leftover Taiwanese Rice Noodles?

Store leftovers in an airtight container in the fridge. They'll last for 3-4 days, however, the shelf life might be shorter if you are using beansprouts.

### Can I use other types of meat?

Absolutely! You can use chicken, beef, or even shrimp.

### What's the difference between soy sauce and dark soy sauce?

Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It's used for its rich color and deep flavor.

### Can I make this dish spicy?

Of course! Add more chili flakes or a dash of hot sauce.


Stir fried pork mince with vegetables and thick rice noodles coated in soy-based sauce. We've substituted a lot of ingredients to make it more easy to cook.

If skipped, add an extra 0.5 tbsp of oyster sauce

Easy Taiwanese Rice Noodles Recipe


## A Stir-Fry to Remember: Kung Pao Chicken

We're setting sail on a culinary journey, and our destination is the heart of China. Our dish of the day? The delicious Kung Pao Chicken, known for its tantalizing balance of spicy, sweet, and sour flavors. The best part is, it's easier to prepare than you might think!

## The Roots of Kung Pao Chicken

Named after a Qing Dynasty official, Kung Pao Chicken (宫保鸡丁) is a Sichuan classic that has taken the global culinary stage by storm. This dish, with its captivating blend of taste and texture, effortlessly bridges the gap between authenticity and accessibility.

## Ingredients Unearthed

For this dish, you'll need:

## For the Meat

- 400g chicken breast, bite-sized pieces

### For the Marinade

- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch (for marination)

### For the Sauce

- 2 teaspoons sugar
- 1 teaspoon cornstarch (for sauce)
- 1½ tablespoon Shaoxing wine
- 1½ tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce

### For the Stir-Fry

- 3 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1/2 teaspoon red chilli flakes (to taste)
- 1/2 teaspoon crushed Szechuan peppercorns (to taste)
- 2 bell peppers, sliced
- 1/2 bunch green onions

### Garnish

- 1/4 cup unsalted peanuts, roasted (approx. 36 grams)
- 1 teaspoon sesame oil

## Method

1. Marinate the chicken with light soy sauce and cornstarch. Let the flavors infuse while you prepare the rest of the ingredients.
2. To make the sauce, mix together the sugar, cornstarch, Shaoxing wine, vinegar, soy sauce, and dark soy sauce in a bowl.
3. In a wok or a large pan, stir-fry the marinated chicken in cooking oil until cooked. Set it aside for the grand reunion later.
4. In the same pan, with a dash of oil, stir-fry ginger, garlic, chilli flakes, and Szechuan peppercorns.
5. Toss in the bell peppers and green onions, stir-frying until they're slightly tender.
6. Add the sauce to the wok and continue stirring until it thickens.
7. Finally, add back the chicken in the wok as well as the peanuts and toss everything together. Add a drizzle of sesame oil, and your Kung Pao Chicken is ready!

## Tips and Tricks to Master Kung Pao Chicken

- Adjust the heat according to your preference by moderating the amount of Szechuan peppercorns and chilli flakes.
- Marinate the chicken for at least 30 minutes for the flavours to seep in.
- Ensure the wok is hot before adding ingredients. A hot wok seals in the flavors.

## Ingredient Substitutions

- Can't find Shaoxing wine? Dry sherry is a good alternative.
- Swap Szechuan peppercorns with regular black peppercorns for a less numbing heat.

## Nutritional Information

Each serving of this recipe (approximately 200g) contains:

- Calories: 565 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 85mg
- Fat Content: 30g
- Protein Content: 40g
- Saturated Fat Content: 7g
- Sodium Content: 900mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20g

Please note that this is an estimated nutritional breakdown and actual figures may vary.

## Perfect Pairings for Kung Pao Chicken

Kung Pao Chicken is versatile when it comes to pairings. Enjoy it with steamed jasmine rice or brown rice for a classic experience. If you're in a noodle mood, Chow Mein or Lo Mein could be your go-to. For a low-carb option, consider pairing this dish with cauliflower rice or steamed veggies.

## Top Tips and Secrets for the Best Easy Kung Pao Chicken

- Marinade your chicken for at least 4 hours or even overnight. This ensure you have flavour throughout the chicken meat.
- When frying your chicken pieces, do not overcrowd them in the pan. Overcrowding lowers the temperature of the pan and prevents your chicken pieces from becoming crispy.
- When you add the chicken to the wok, spread them so all pieces have contact with the pan. Leave them to sear and fry for around 1 minute without touching them. This gives the chicken pieces some seared bits that gives a lot of flavour.
- Fry the chicken separately rather than with the vegetables. This allows you to control the cooking time for each set of ingredients and prevents them from being overcooked.
- Chop the Sichuan pepper corns rather than putting them in whole.
- Use as much ginger and garlic as you want!

## What is Kung Pao Chicken

Kung Pao Chicken is a spicy Sichuan dish that is made up of pieces of chicken, peanuts and vegetables.

The flavours are a balanced mix of sweet, salty and spicy.

The spiciness of the dish comes from the fact that it originated from the south-western Sichuan province of China.

## What are the Ingredient Substitutes for Easy Kung Pao Chicken?

- You can substitute firm tofu, pork stirps, beef strips or even shrimp for the chicken. Cook them separately to ensure they don't get overcooked.
- If you have Chinkiang or Chinese black vinegar, use this instead of plain vinegar. You can also use balsamic vinegar instead.
- If you have Arbor chillies and can take the heat, add them instead of the chilli flakes.
- If you don't have Shaoxing wine, you can use dry sherry, or Mirin. If using Mirin, reduce the amount of sugar you're adding since Mirin is already sweet.
- Instead of red bell peppers, you can use your favourite vegetables likes carrots, broccoli or even celery sticks.

## What Can I Serve with Easy Kung Pao Chicken?

- Traditionally, you can serve this dish with white rice.
- You can also serve this dish with stir fried rice, or its variations like garlic fried rice or egg fried rice.
- Some people would love to have this with some fried egg.
- Some boiled vegetables like broccoli, Bok Choy, carrots and mushrooms will be a good side dish for this.

## FAQs

### What makes Kung Pao Chicken unique?

Kung Pao Chicken's unique feature is its combination of flavors - sweet, sour, and spicy - and the "numbing" sensation provided by the Szechuan peppercorns.

### Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu or a medley of your favorite veggies for a vegetarian version of Kung Pao.

### What can I use if I don't have Szechuan peppercorns?

Regular black peppercorns or a combination of black peppercorns and coriander seeds can be used as an alternative.

### Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and prepare the sauce in advance. However, stir-frying is best done right before serving to maintain the dish's texture and freshness.

### What if I don't have Shaoxing wine?

Dry sherry or even dry white wine can be used as a substitute for Shaoxing wine in this recipe.


This Kung Pao chicken recipe is easy to prepare and does not use much specialty ingredients. Stir fry the chicken and vegetables in a wok to save some time.

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