Tag Archives: Chinese

Vegetable Fried Rice

A quick, easy & delicious recipe perfect for a midweek meal. This Vegetable Fried Rice takes no time to cook & can be adapted to which vegetables you have.

A quick and easy recipe 

This Vegetable Fried Rice is so quick and easy to make. The vegetables take a few minutes to prepare but shortcuts can always be made. I like to dice my vegetables quite small and neatly, but if you don’t have the patience for this you can leave them a bit chunkier. Bear in mind that they will take a couple of minutes longer to cook. Also if you cut the vegetables to different sizes, don’t add them all to the pan at the same time. Add the harder vegetables that will take longer to cook a few minutes before the softer quicker cooking vegetables. 

Aside from cutting vegetables, this recipe is pretty much adding things to a pan and stirring. It is cooked in no time at all and with minimal effort. 

You could make this more of a Chinese feast and make my Baked Sweet & Sour Chicken and Chicken Chow Mein to serve with the Vegetable Fried Rice. 

Can I add different vegetables or meat?

Yes to both of these. I tend to always have peppers, carrots and broccoli in my fridge so these are my go-to for this recipe. You can use courgettes, mushrooms, cabbage, peas; the list goes on! You can also add as many vegetables as you like, my recipe is just a guide. 

With meat, I would recommend adding cooked meat. It is a great recipe to use up leftovers from either a roast or any other meal. Chicken, beef or pork would work particularly well. I added some leftover Korean Belly Pork which was incredibly delicious. If you did want to add meat, I would add it to the pan with a small amount of oil and let it heat through and crisp up slightly. I would then remove it from the pan and set aside and add it back to the pan with the rice. 

Why is this Vegetable Rice Different?

There are lots of fried rice recipes out there, so what makes this Vegetable Fried Rice different? My twist comes from the chilli garlic sauce. I am a bit obsessed with it at the moment! You might have seen it in my Pork & Green Bean Stir Fry. It is by the well known brand from Lee Kum Kee. You can buy it in larger supermarkets as well as Asian supermarkets. It is quite spicy so add a small amount at first. The recipe below says to use half a teaspoon which should be mild to medium depending on your tastes. Feel free to add more if you like it spicy. 

Why use cold cooked rice?

All fried rice recipes require cold cooked rice. The sign of a good fried rice is seeing the individual grains of rice in the finished dish. If you were to use warm rice, it might turn out mushy or soggy. 

If you are using leftover rice, make sure you refrigerate it quickly after cooking it. Also make sure it is piping hot and fully reheated before serving. I know a lot of people feel a bit nervous about using leftover rice so I tend to use a packet of microwave rice. This is because I very rarely have leftover rice and also because it is so incredibly easy. It also means you don’t have to think ahead and make sure you have cooked rice the night before and you can make Vegetable Fried Rice whenever the fancy takes you.

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Vegetable Fried Rice

A quick, easy & delicious recipe perfect for a midweek meal. This Vegetable Fried Rice takes no time to cook & can be adapted to which vegetables you have.

Course Main Course, Side Dish
Cuisine Chinese
Keyword Vegetables, Eggs, Fried Rice
Prep Time 30 minutes
Cook Time 10 minutes
Servings 2
Calories 352 kcal
Author Curly

Ingredients

  • 1 small carrot peeled & diced
  • ½ pepper diced
  • 3 spring onions sliced
  • 100 g tenderstem broccoli sliced
  • tbsp vegetable oil
  • 250 g cooked rice cold
  • 2 eggs
  • ½ tsp chilli garlic sauce
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing rice wine
  • ¼ tsp dark soy sauce

Instructions

  1. Start by preparing all of your vegetables, try to cut them to a similar size. Set aside

  2. Add ½ tablespoon of oil to large pan or wok on a medium/high heat. Whisk the eggs and add them to the oil. Stir continuously until the eggs are cooked. Remove from the pan and set aside

  3. Add another tablespoon of oil to the pan over a high heat and add the vegetables. Cook for up to 5 minutes stirring nearly all the time

  4. Add the cooked rice and the chilli garlic sauce. Stir through making sure you get rid of any lumps of rice. Cook for 2 minutes, stirring continuously

  5. Add the soy sauces and shaoxing and stir through for a minute or so before serving

Recipe Notes

Make sure you use cold cooked rice. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Vegetable Fried Rice
Amount Per Serving
Calories 352 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 164mg55%
Sodium 649mg28%
Potassium 305mg9%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 4704IU94%
Vitamin C 29mg35%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Pork & Green Bean Stir Fry

Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes. 

Pork & Green Bean Stir Fry time saving tips 

I love Asian cooking but sometimes the prep can take longer than cooking the whole meal. Like my Bibimbap; it’s delicious but I definitely wouldn’t call it an quick and easy meal because there is quite a bit of chopping and individual cooking involved. 

This Pork & Green Bean Stir Fry is definitely the opposite. I have used pork mince because there is no chopping involved. Straight to wok noodles make this quicker and easier and it also means you only need to use one pan. The final time saving tip is to use jars of garlic and ginger paste. I really don’t like mincing garlic and ginger so I use these the majority of the time. But for speedy meals like this they really are a godsend. 

Easy adaptations 

As with a lot of recipes, this Pork & Green Bean Stir fry can be adapted to your tastes. If you would like to make this gluten free, use gluten free soy sauce and swap the noodles for rice noodles. If you want to make this vegetarian or vegan, you could use tofu instead of the pork mince. If you’re not a fan of noodles, leave them out and serve it over rice. 

How spicy do you like your food?

The spiciness is what most people may want to tweak with this recipe. The essential ingredient for this is the garlic chilli sauce. I use garlic chilli sauce from Lee Kum Kee which is a very well known brand. You can buy it in larger supermarkets as well as Asian supermarkets. It is quite spicy so don’t get too carried away! I have used one teaspoon in the recipe below which I would say is mild moving slightly to medium spiced.

If you’re making this for children or people that are more sensitive to spice, I would recommend adding ¼ teaspoon at a time. Personally I wouldn’t leave it out altogether because it does add a lovely flavour to the dish. If on the other hand you love a bit of spice, add as much as you like. Two teaspoons should provide you with a lovely heat. 

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Pork & Green Bean Stir Fry

Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes. 

Course Main Course
Cuisine Chinese
Keyword Pork, Noodles, Green beans
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 683 kcal
Author Curly

Ingredients

  • 250 g pork mince (5% fat)
  • 150 g green beans
  • 4 spring onions
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 tsp garlic chilli sauce
  • 300 g straight to wok medium noodles (2 x 150g packets)
  • 1 tbsp sunflower oil

For the sauce

  • 2 tbsp shaohsing rice wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • pinch caster sugar
  • 5 g basil leaves (small handful)

Instructions

  1. Slice the spring onions on the diagonal. Cut the ends off the green beans and cut them into three. Set to one side

  2. Measure out the ingredients for the sauce and set aside

  3. Heat ½ tbsp of oil in a wok or large pan over a high heat. Once the oil is hot, add the pork mince and break it up so there aren't any large lumps. Cook for 2-3 minutes or until the pork is browned, stirring often. Remove it from the pan

  4. Heat ½ tbsp of oil in the same pan. When the oil is hot add the spring onions, green beans, minced garlic, ginger. Stir continuously for 2-3 minutes

  5. Add the browned pork mince back to the pan and then add the chilli paste

  6. Stir for a minute before adding in the noodles. Break them up and then add the sauce. Stir for 1-2 minutes before tearing in the basil leaves

  7. Stir through the basil and serve

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Pork & Green Bean Stir Fry
Amount Per Serving
Calories 683 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 90mg30%
Sodium 1086mg47%
Potassium 641mg18%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 25g50%
Vitamin A 889IU18%
Vitamin C 17mg21%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Baked Sweet & Sour Chicken

Once you’ve made my Baked Sweet & Sour Chicken you will never use a jar again! It is simple, delicious and you’ve probably got most of the ingredients in your cupboard already.     

Making your own Sweet & Sour is much better than using a jar! 

I’ve never been a fan of sweet and sour sauce from a jar. Apart from it tasting quite artificial in my opinion, I also don’t like the chunks of onion it has in it. But I do really like sweet and sour, and my favourite is sweet and sour Hong Kong style. I can’t claim that sweet and sour Hong Kong Style is an authentic Chinese recipe, but it is what Chinese restaurants in the UK call meat that is fried in a crisp batter and then added to sweet and sour sauce. If you haven’t tried it you need to! 

Once you have made my Baked Sweet & Sour Chicken, I don’t think you will reach for a jar of sauce again. You know what is going into this sauce, there are no nasty preservatives and it really doesn’t take much effort at all. You could even skip the baked chicken stage and just brown the chicken in the pan before adding the sauce ingredients if you want to make it even quicker.  

Baking instead of frying 

I can’t order a takeaway every time I fancy sweet and sour so I had to come up with my own recipe. I first started making my own sweet and sour back in my first year of uni. Zoe ; my foodie friend that you’ll know if you’re a regular to my blog, and I used to make a big batch of sweet and sour to freeze for quick a quick meal. 

Back at uni, we used a recipe that called for some deep frying action which although made the pork lovely and crisp, this effort seemed a little pointless because it softens when you add it to the sauce later. It was also the most time consuming step of the recipe as well as making it a bit unhealthier. So in my version I skipped this step and instead bake the chicken.Baking the chicken gives the chicken the crisp exterior but without the extra hassle and calories.

Tips for making Baked Sweet & Sour Chicken

I recommend adding the baked chicken just before you are ready to serve.  This will help keep the chicken at its crispest. You can definitely freeze this dish, but bear in mind the chicken will loose it’s crispiness but still be tasty. 

You don’t have to use chicken, pork also works really well and is actually what I used when I started making sweet and sour. I would recommend pork shoulder or leg as they have a bit of fat marbling to keep the meat moist while cooking. 

I’ve used spring onions because I much prefer these, but if you want to dice up some normal white onion then please do. You can also use whatever colour of peppers you like. 

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Baked Sweet & Sour Chicken

Once you've made my Baked Sweet & Sour Chicken you will never use a jar again! It is simple, delicious and you've probably got most of the ingredients in your cupboard already.    

Course Main Course
Cuisine Chinese
Keyword Chicken, Sweet & Sour
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4
Calories 316 kcal
Author Curly

Ingredients

For the Marinade

  • 450 g chicken breasts (3 breasts)
  • 1 tbsp light soy sauce
  • 2 tbsp shaoxing rice wine
  • 1 clove garlic minced
  • 1 tbsp ginger grated
  • 50 g cornflour

For the sauce

  • 2 tsp sunflower oil
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 2 peppers
  • 4 spring onions
  • 2 tbsp ketchup
  • 4 tbsp shaoxing rice wine
  • 1 tsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp light brown sugar
  • 230 g tinned pineapple chunks/ slices (keep the juice)
  • 2 tbsp pineapple juice (from the tin)
  • 1 tbsp cornflour mixed with 1 tbsp pineapple juice optional

To garnish

  • Sprinkle of sesame seeds
  • 1 spring onion chopped

Instructions

  1. Dice the chicken breast into chunks and add to a bowl along with the light soy sauce, shaoxing rice wine, garlic and ginger.  Leave to marinade for 15 minutes

  2. After the chicken has marinated, drain it to remove any excess liquid

  3. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line a baking tray with a silicon mat or baking paper

  4. Add the cornflour to a shallow dish and coat each chicken piece in the cornflour. Make sure each piece is completed coated, but tap off any excess cornflour. Place the chicken on the prepared baking tray

  5. Bake the chicken in the oven for 10 minutes before turning the chicken and cooking for another 10 minutes

  6. While the chicken is baking, make the sauce by chopping the peppers into a large dice and slicing spring onions and mincing the garlic and ginger

  7. Add the oil to a pan on a medium heat before adding the peppers, spring onions, garlic and ginger. Let soften for around 10 minutes, stirring often before adding the rest of the ingredients

  8. Cook on a medium heat until the sauce has thickened and turns glossy. If you prefer the sauce to be a bit thicker, mix the cornflour with one tablespoon of pineapple juice to help thicken the sauce
  9. Once the chicken has cooked and just before you are going to serve, add it to the sauce and stir through to make sure it is all coated in the sauce
  10. Serve with rice and top with a sprinkle of sesame seeds and spring onions

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Baked Sweet & Sour Chicken
Amount Per Serving
Calories 316 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 969mg42%
Potassium 619mg18%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 8g9%
Protein 26g52%
Vitamin A 447IU9%
Vitamin C 54mg65%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Chilli Sticky Chicken

My Sweet Chilli Sticky Chicken is a reminder of my University days. This dish is quick, easy and deliciously sticky – what more could you want?

This recipe not only reminds me of my uni days, but it also reminds me of my lovely friend Zoe. She’s my foodie friend I mention a lot on my blog in recipes like my Almond & Apricot Flapjacks

Zoe and I met in our first week at uni as we were staying in the same halls. She lived in the flat across the hall from me which was convenient as we often cooked and ate dinner together most evenings. Zoe usually came across to my kitchen because it was more often then not empty. Occasionally one of my flatmates would come in and wonder why on earth we were cooking meals from scratch rather than eating plain pasta scattered with cheese like they were. 

I think we found the original recipe for this in a cookbook one of us had. Unfortunately I can’t remember which book, but the recipe would have been adapted over the years. I can also guarantee that Zoe and I make it differently to this day. That is what is so great about cooking and this recipe specifically because you can adapt it to your taste. If you’re making this recipe for children, you might want to add less sweet chilli and replace it with ketchup. 

What to serve this Sweet Chilli Sticky Chicken with

Zoe and I like to serve our Sweet Chilli Sticky Chicken with jasmine rice which is sticker than long grain rice. This adds to the delicious stickiness of the whole recipe. For me, this always has to be eaten with sweetcorn. The sweetness of the sweetcorn really compliments the chicken. Usually when I make this, I cook the sweetcorn in the water with the rice for the last few minutes because I like to mix it altogether when eating it anyway. It also saves on washing up which was always a priority as a student!

A tasty and naturally gluten free meal  

One of the reasons we made this recipe so often (apart from it being tasty) was because it is naturally gluten free. Zoe is a Coeliac so it was always an added bonus when we could make and eat the same meal. Obviously you just need to check the soy sauce you’re using is gluten free because not all are. 

This recipe is really easy and even including the marinading it doesn’t take much time. This makes it the perfect weeknight meal for when you want something tasty but don’t want to spend a long time in the kitchen. 

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Sweet Chilli Sticky Chicken

My Sweet Chilli Sticky Chicken is a reminder of my University days. This dish is quick, easy and deliciously sticky - what more could you want?

Course Main Course
Cuisine International
Keyword Chicken, Sweet Chilli
Prep Time 5 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Servings 2
Calories 345 kcal
Author Curly

Ingredients

  • 2 chicken breasts diced
  • 2 tbsp tomato ketchup
  • 1 tsp garlic finely chopped
  • ½ tsp ginger grated
  • 2 tbsp light soy sauce
  • 2 tbsp sweet chili sauce
  • 1 tsp sunflower oil

Instructions

  1. Dice the chicken and add to a bowl along with all of the ingredients apart from the oil
  2. Cover and leave in the fridge for 15-30 mins
  3. Heat a large frying pan over a low - medium heat and add the sunflower oil
  4. Add the chicken to the pan and leave to slowly cook on one side before turning. If the pan starts to spit, turn it down
  5. After about 10 minutes, the chicken should be cooked. Turn the heat up to high for 1 minute to let the sauce thicken slightly
  6. Serve over sticky rice with sweetcorn and an extra drizzle of sweet chilli sauce if you fancy it

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Sweet Chilli Sticky Chicken
Amount Per Serving
Calories 345 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 145mg48%
Sodium 1592mg69%
Potassium 928mg27%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 12g13%
Protein 50g100%
Vitamin A 155IU3%
Vitamin C 4mg5%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Chow Mein

This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren’t enough ways for me to rave about it! 

Chicken Chow Mein is one of my all time favourites 

Ever since I can remember, Chicken Chow Mein has been one of my favourite things to eat. As I’ve grown up, my favourite things to eat have changed but Chicken Chow Mein has always remained up there. I have to have it anytime we have a Chinese takeaway or go to a Chinese restaurant because it is hands down the best part of a Chinese meal for me. 

I have eaten so many Chicken Chow Meins over the years that I feel qualified to give a trusted opinion. Over the years, I have tried numerous different chow mein recipes in an attempt to recreate my favourite dish. Every time I was disappointed, until this came along. 

Create your own takeaway at home with my Baked Sweet & Sour Chicken and Vegetable Fried Rice

Finding an amazing recipe 

I don’t remember exactly how I stumbled across The Woks of Life blog, but I am so pleased I did! It’s a blog run by a family who all come up with delicious authentic Chinese cooking. I was initially skeptical after being let down by Chicken Chow Mein recipes so many times before. But the step of frying the noodles was something I hadn’t seen before and was what convinced me to give it a go. Oh my goodness it was amazing. The flavours are exactly what you want from a Chicken Chow Mein. I have tried quite a few of their recipes now and they are all delicious. 

I have adapted their Cantonese Soy Sauce Pan-Fried Noodle recipe to create my Chicken Chow Mein recipe. I’ve tweaked the sauce slightly and added chicken.

Chicken Chow Mein cooking tips 

There are a few tips you really should stick to when making this recipe. Firstly it is essential to get the correct ingredients. They’re not very expensive and can easily be found at your local Chinese supermarket, or even in the world food aisle of large supermarkets. If you are able to go to a Chinese supermarket I would definitely recommend doing so as things seem very reasonably priced. Also you can pick up some great things you wouldn’t find in standard supermarkets. The other thing to remember is to keep your wok/pan hot. Turn it up as high as it will go!

Definitely do not skip the step of crisping up the noodles in the pan. I think this is an essential step that is the secret behind their amazing taste. It isn’t much effort to do this; Mr Curly often makes this Chicken Chow Mein by himself! 

This is a great way of using up leftover roast chicken, but if you don’t have any leftover chicken do not panic! Just cook a chicken breast in the oven at 180ºC for 15-20 minutes until cooked through. Leave to cool for 10 minutes or so until it is cool enough to shred and then you’re ready to make the dish!

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Chicken Chow Mein

This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren't enough ways for me to rave about it! 

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chicken, Chow Mein, Chinese, Noodles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 713 kcal
Author Curly

Ingredients

  • 230 g chow mein or egg noodles
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • ½ tsp sugar
  • 1 tsp sesame oil
  • 3 tbsp shaoxing wine
  • 200 g chicken cooked and shredded
  • 3 ½ tbsp sunflower oil
  • 3 spring onions finely sliced length ways
  • 300 g beansprouts

Instructions

  1. Put the cooked & shredded chicken in a bowl along with the soy sauces, sugar, sesame oil and shaoxing wine. Stir until the chicken is completely coated and leave to one side

  2. Slice the spring onions length ways as finely as possible and set aside. Cook the noodles as per the packet's instructions - usually in boiling water for around 3 minutes. Drain the noodles and set aside

  3. Heat 1 tbsp of oil in a pan on high heat. Once the oil starts to shimmer you will know its nice and hot. Add some of the noodles to the pan making sure they are in one layer. Leave the noodles to become crisp on one side for 2-3 minutes before turning and repeating the process on the other side

  4. Once the noodles are crisped on each side remove them from the pan and repeat until all of the noodles are crisped. Add another tablespoon of oil for each batch of noodles you crisp in the pan

  5. After all of the noodles are crisped, add the final ½ tablespoon of oil to the pan followed by the spring onions. Stir fry for a few seconds before adding the noodles back to the pan making sure you break up any clumps of noodles

  6. Add the chicken and beansprouts making sure you add any sauce that hasn't soaked into the chicken
  7. Cook for two minutes, stirring continuously until the beansprouts are softened slightly. 

Recipe Notes

If the noodles start to burn instead of turn crisp, turn the heat down slightly and add a small amount of oil. 

If you would like to leave out the chicken, just mix the sauce ingredients together and add with the beansprouts. Gradually add it as you may not need all of the sauce. 

Nutritional information is given as a guide only.

Nutrition Facts
Chicken Chow Mein
Amount Per Serving
Calories 713 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Cholesterol 50mg17%
Sodium 1060mg46%
Potassium 346mg10%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 17g34%
Vitamin A 235IU5%
Vitamin C 16.5mg20%
Calcium 33mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Tenderstem Broccoli with Oyster Sauce & Garlic

Deliciously crisp Tenderstem Broccoli with Oyster Sauce & Garlic is a quick and tasty side dish or light meal in its own right. 

Have you tried Tenderstem Broccoli before?

I am obsessed with Tenderstem broccoli. Absolutely obsessed. It started about six months ago when I was watching what I was eating as part of my wedding diet. I’ve always liked broccoli, but Tenderstem broccoli is on another level. The stems are delicious and as the same suggests – tender! It also has a slightly different taste to normal broccoli which is hard to describe so you will need to try it for yourself if you haven’t already. I haven’t eaten normal broccoli in years!
 

A quick and easy recipe 

This is such a quick and easy dish. It really takes no time at all which makes it a great side dish for a midweek meal. I think it would go particularly well with simple grilled meat or fish. I have also had it numerous times for a light lunch. 

If you’re looking for other Tenderstem broccoli recipes, have a look at my Roasted Parmesan Tenderstem Broccoli

Can this be made gluten free and vegetarian?

Yes it can be. You can buy gluten free oyster sauce which I believe is become more readily available in large supermarkets. If you would like to make this vegetarian, you can buy vegetarian oyster flavoured sauce. You may have to visit your local oriental supermarket to pick this up though. 

Tenderstem Broccoli with Oyster Sauce & Garlic cooking tips 

I am a huge fan of adding salt to vegetables when they are cooking. For this recipe, don’t be tempted to add any. The oyster sauce is quite salty itself which is all the seasoning you need. 

You can add as much chilli garlic sauce as you like. I only wanted a slight heat so I only put a small amount in. If you want to add a bit more heat I would add half a teaspoon. If you don’t have any chilli garlic sauce you can always finely slice a red chilli. 

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Tenderstem Broccoli with Oyster Sauce & Garlic

Deliciously crisp Tenderstem Broccoli with Oyster Sauce & Garlic is a quick and tasty side dish or light meal in its own right. 

Course Side Dish
Cuisine Chinese
Keyword Tenderstem Broccoli
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 87 kcal
Author Curly

Ingredients

  • 150 g Tenderstem broccoli
  • 2 tsp sunflower oil
  • 1 tsp finely diced garlic
  • 1 ½ tbsp oyster sauce
  • ¼ garlic chilli sauce
  • Sprinkling of sesame seeds

Instructions

  1. Heat the oil in a frying pan on medium heat and when hot, add the Tenderstem broccoli. Stir fry for 2-3 minutes allowing the stems to get slightly brown and toasted
  2. Add the garlic, oyster sauce and garlic chilli sauce and cook for a further 2-3 minutes. Add a splash of water if the broccoli tops are getting a bit too crisp

  3. Garnish with a sprinkle of sesame seeds

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Tenderstem Broccoli with Oyster Sauce & Garlic
Amount Per Serving
Calories 87 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 375mg16%
Carbohydrates 2g1%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

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Pork Steamed Buns

Deliciously soft and fluffy buns filled with tender pork. These Pork Steamed Buns are more simple than they look and worth the little bit of effort. 

Steamed Buns aren’t as hard as you might think

I remember when I first saw steamed dumplings thinking they looked great, but they would be hard to make. Now I don’t claim to be a steamed bun professional, but they really aren’t very hard to make at all! The dough itself could not be easier. It is just self raising flour mixed with water and requires minimal effort. Give them a try and you’ll see!

How to make the filling for the Steamed Pork Buns 

The filling for these Steamed Pork Buns couldn’t be easier. Any cooked pork will work well but I like to use leftovers from my Slow Cooker Pulled Pork. It is a great way to create another delicious recipe that is completely different from the original. 

If you didn’t have any leftover pork, you can always use shop bought pulled pork. I have used BBQ pulled pork before which worked quite well. Obviously it was a completely different flavour, but it is an alternative option. 

Can I make these vegetarian?

Yes, these steamed buns can definitely be made vegetarian. Linda McCartney does a vegetarian pulled pork. This comes frozen so I would cook it as per the packet’s instructions. Apart from the oyster sauce, the rest of the filling’s ingredients should be suitable for vegetarians. As a substitute to the oyster sauce, you could use a mushroom stir fry sauce which I believe has a similar consistency to oyster sauce. 

Steamed Pork Buns cooking tips 

Perfect looking steamed buns shouldn’t necessarily be your goal here. I have made perfect looking Pork Steamed Buns and some that look not so perfect. I quite like it when the buns split slightly when they are steaming because you can see some of the filling. This adds a bit of colour to them too which stops them looking so pale. 

Although it is quite nice when they split slightly, you don’t want to overfill them so much so that they split completely. I know it is temping to try and cram as much filling into them as possible, but a teaspoon really is plenty. Don’t add too much of any liquid from the pork as you don’t want them to become too soggy. 

When steaming the buns, you want the water beneath the steamer to be simmering. This is so it is just bubbling but not boiling. The steamer shouldn’t touch the water and you shouldn’t let the water evaporate completely. The buns will be plump and fluffy once cooked. 

How are these Steamed Pork Buns best eaten?

I prefer to eat these steamed buns while they are still warm. The paper cases will stick to them slightly so don’t worry if this happens. You can reheat the buns if you don’t eat them all at once. I would do this by steaming them again for a couple of minutes. 

A standard sizes steamer comes with two tiers. Eight buns will fit snugly on each layer so you can double the recipe if you would like to make more buns. These Steamed Pork Buns are great eaten as a starter or as part of a Chinese meal. They would be very tasty with my Chicken Chow Mein, Vegetable Fried Rice and Baked Sweet & Sour Chicken

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Steamed Pork Buns

Deliciously soft and fluffy buns filled with tender pork. These Pork Steamed Buns are more simple than they look and worth the little bit of effort. 

Course Appetizer, Starter
Cuisine Chinese
Keyword Pork, Steamed Buns, Asian
Prep Time 45 minutes
Cook Time 12 minutes
Servings 8
Calories 164 kcal
Author Curly

Ingredients

For the filling

  • 90 g pulled pork
  • 1 tbsp sesame seeds
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • ½ tsp dark soy sauce
  • ¼ tsp garlic chilli sauce

For the buns

  • 250 g self raising flour
  • 200 ml semi-skimmed milk
  • 1 tbsp sesame seeds

Instructions

  1. Chop up the pork into small pieces and add to a bowl along with the rest of the filling ingredients. Set aside

  2. Put the flour in a bowl and add the milk. Combine until you have a sticky dough
  3. Turn out onto a floured surface and roll into a long sausage shape
  4. Cut into 8 equal pieces. Shape each piece into a circle approximately 5cm in diameter

  5. Spoon a teaspoon of pork into the centre of each circle. Fold one side of the dough over to the other and pinch to close. I then twist the dough slightly to help ensure it is tightly closed

  6. Put each dumpling upside down into a double layer of muffin cases (2 cases) and put in your steamer. Repeat for all 8 dumplings

  7. Pour a couple of centimetres of boiling water into a wok. Put the steamer over the water and steam for 12 minutes

  8. Once steamed, sprinkle the dumplings with sesame seeds

Recipe Notes

Best eaten while warm.

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Steamed Pork Buns
Amount Per Serving
Calories 164 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 336mg15%
Potassium 82mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 42IU1%
Vitamin C 1mg1%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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