Ants climbing a tree

INGREDIENCE:

120 g suchých skleněných nudlí - ze sladkých brambor nebo mungo fazolek

200 g vepřového masa

2 jarní cibulky - bílá a zelená část zvlášť

1 lžíce strouhaného/na drobno krájeného zázvoru

1 lžíce strouhaného/na drobno krájeného česneku

1 pořádná lžíce fazolové chilli pasty doubanjiang

1 lžíce oleje

1 lžička tmavé sojové omáčky

2 lžičky standardní sojové omáčky

1 lžička cukru

2  hrnky vody/neslaného kuřecího/zeleninového vývaru

1. Namočte nudle na 10-30 minut (podle tloušťky) do studené vody, dokud nezměknou. Sceďte a nechte stranou.

2. Ve woku nebo wok pánvi rozehřejte olej a vhoďte česnek se zázvorem a bílou částí jarní cibulky. Až se rozvoní a trochu zarestují, přidejte pastu doubanjiang. Nechte dvě minutky orestovat za stálého míchání.

3. Přihoďte maso a míchejte a restujte (stir-fry), dokud maso není hotové. Zalijte vodou/vývarem, přidejte cukr a sojové omáčky a přiveďte k varu.

4. Přidejte skleněné nudle a zelenou část jarní cibulky. Vše proházejte a promíchejte, odstavte ze zdroje tepla a ihned podávejte. Uvidíte, jak ohromné množství vody nudle pojmou, prakticky nasají všechnu tekutinu, kterou jste jim dali. Pokud chcete nudle trochu mokřejší, bez obav přidejte ještě vývar nebo vodu, až dosáhnete touženého výsledku.

COPIED FROM http://nuselskakuchta.blogspot.cz/ for personal use only !!!

Fried Rice With Blistered Green Beans and Basil Recipe

Notes:

For best results, use Chinese-style medium-grain rice, jasmine rice, or sushi rice. Rice should either be cooked fresh, spread on a tray, and allowed to cool for 5 minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hours and up to 3 days.

Ingredients

• 2 tablespoons (30ml) vegetable oil, divided
• 2 cups cooked white or jasmine rice (350g) (see note above)
• 225g green beans, trimmed and cut into 3 cm pieces
• 2 scallions, thinly sliced ( 30g)
• 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
• 1 to 3 Thai bird chilies (adjust according to taste), thinly sliced, plus more for serving
• 1 teaspoon (5ml) soy sauce
• 1 teaspoon (5ml) Asian fish sauce, plus more for serving
• 1 large egg
• Kosher salt
• 30g roughly torn Thai or sweet Italian basil leaves
• Freshly ground white pepper
• Sugar, to taste
• 1 lime, cut into 4 wedges, for serving
• 1 small cucumber, thinly sliced, for serving

Directions

1. 1.
   If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown, toasted, and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
   
2. 2.
   Add 1/2 tablespoon oil to now-empty wok and heat over high heat until smoking. Add green beans and cook, stirring and tossing occasionally, until deeply blistered and charred. Add scallions, garlic, and chilies and cook, stirring and tossing constantly, until aromatic, about 30 seconds.
   
3. 3.
   Return rice to wok. Add soy sauce and fish sauce and toss to combine.
   
4. 4.
   Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.
   
5. 5.
   Stir in basil leaves. Season to taste with salt, white pepper, and sugar, and serve immediately with lime, cucumber, and extra fish sauce and sliced chilies if desired.

Hornovo cinske curry z Vaskovy pasty

Curry omacka
 - 1 lzice curry pasty na jednu porci
-  250 ml vyvaru na jednu porci
-  Cukr
-  Sul

Na wok panvi uvest vyvar do varu, pridat pastu, cukr, sul a za staleho michani nechat zhoustnout. Pasta obsahuje mouku takze zhoustne.

Maso
-  1 vetsi kureci prso pro 2 porce
-  Sul

Prso napric, pod uhlem rozkrojime na 2 poloviny. Pote ,nakrajime na male kousky. V hrnci
uvedeme osolenou vodu do varu. Vody radsi vice, aby jak se prida maso voda zustala ve varu.
Varit 2-3 minuty

Chinesse Curry
-  1 velka cibule na 2 porce
-  Hrasek (mrazeny)
-  Olej

Cibuli rozkrojit na pul a po letech nakrajet na hrubo. Do wok panve olej a rozetrit po woku a rozpalit.
Pridat cibuli a nechat zmeknout za staleho michani. Pridat maso a chvili orestovat. Pridat omacku a
hrasek a za staleho michani vse dobre prohrat.

Servirovat s ryzi.

Gong Bao Chicken

Ingredients 

For the marinade

• 1 1/2 teaspoons potato flour or 2 1/4 teaspoons cornstarch
• 1/2 teaspoon salt
• 2 teaspoons light soy sauce
• 1 teaspoon Shaoxing rice wine or medium-dry sherry
• 1 tablespoon water 
• 500-600 grams boneless chicken breasts, skin-on or skinless, cut into small chunks

For the sauce

• 1 tablespoon granulated sugar
• 3/4 teaspoon potato flour or 1 1/8 teaspoons cornstarch
• 1 teaspoon dark soy sauce
• 1 teaspoon light soy sauce
• 1 tablespoon Chinkiang or Chinese black vinegar or rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon homemade chicken stock or canned chicken broth, or water

 For the chicken

• 3 garlic cloves, thinly sliced
• Ginger (enough to equal the amount of garlic), thinly sliced
• 5 spring onions, white parts only, cut into 1/2-inch lengths
• 2 tablespoons vegetable oil
• A  handful of dried red chiles (at least 10) preferably Sichuanese
• 1 teaspoon whole Sichuan pepper
• 1/2 cup roasted unsalted peanuts

Directions

• Make the marinade
• 1. Mix the potato flour or cornstarch and salt in a small bowl. Slowly add the soy sauce, rice wine, and water mixing constantly with a fork. (If using potato flour, the marinade can be more of a paste rather than a liquid marinade, but press on.)
• 2. Add the chicken pieces and stir to coat the chicken evenly. Set aside at room temperature.
• Make the sauce
• 3. Combine the sauce ingredients in a small bowl. Set aside.
• Make the Gong Bao chicken
• 4. Snip the chiles in half or into three pieces if large. Wearing rubber gloves, discard as many chile seeds as possible.
• 5. Add 2 tablespoons of the oil to the wok and heat it over high heat. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they’re crisp and the oil is spicy and fragrant. Whatever you do, be mindful not to burn the spices. You can remove the wok from the heat if necessary to prevent overheating.
• 6. Raise the heat to high, plop in the chicken pieces, and fry them, stirring constantly. As soon as the chicken cubes have separated, add the sliced ginger, garlic, and scallions and continue to stir-fry for a few minutes, until everything is fragrant and the meat is cooked through. Check one of the larger pieces of chicken to make sure.
• 7. Stir the sauce and then carefully swirl it into the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir to combine, and serve immediately.

Honey Ginger Chicken

3 tablespoons oil
1 large onion, cut into wedges
1 lb (500 g) boneless chicken thighs or breasts , cut into thin strips
1 tablespoon minced garlic
2-inch piece fresh ginger root, peeled and cut into matchsticks
½ teaspoon 5 spice powder
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons honey
½ teaspoon freshly ground black pepper

finger length red chili, deseeded and cut into thin strips, for garnish
spring onion or chopped cilantro leaves, for garnish

• Heat oil in a wok over high heat until very hot. Stir fry the onion until fragrant and translucent—about 1 minute. Add chicken and stir fry for 1-2 minutes. Add garlic and ginger and stiry fry for another 30 seconds.
• Reduce heat to medium and add five spice powder, and mix well. Add fish sauce, soy sauce, and honey, and stir fry 2 minutes more until chicken is well-coated with sauce and cooked through. Remove from heat and transfer to serving platter.
• Sprinkle with black pepper and garnish with chili and spring onion or coriander leaves. Serve hot with steamed rice.

Thai Noodle Stir-Fry

Ingredients

Serves 2

50 g glass noodles, dry
170g chicken or other protein, marinate in 1 tsp soy sauce or fish sauce while you prep other ingredients
1 Tbsp oyster sauce
½ Tbsp soy sauce
½ Tbsp Golden Mountain Sauce or Maggi
3 cloves garlic, chopped
1/2 small onion, julienned
2 eggs
1 cup cabbage, bite-sized
⅓ cup carrots, halved lengthwise, then thinly sliced
1.5 tsp sugar
¼ tsp ground white pepper
1 tomatoes, wedges, seeds removed
1-2 green onions, green part only, 1/2-inch pieces on a bias

 Instructions

 Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.

Mix together oyster sauce, soy sauce, Golden Mountain Sauce in a small bowl. 

Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn brown. Add chicken, and cook just until the pieces are well separated. Push everything in the pan to one side, add a little more oil in the empty space, and add eggs. Let the eggs set about half way, then scramble and mix with the chicken. When eggs are done, add cabbage, carrots, and half a tablespoon of the sauce mixture; toss quickly just to mix. Add noodles, followed by the sauce, sugar, and white pepper. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.

Add tomatoes and green onions, toss just to heat through for 10-15 seconds. Remove from heat and plate.