Best 3 Qingjiao Chao Tudousi Chinese Stir Fried Chilies And Potatoes Recipes
**A Culinary Journey to Savor: Qīngjiāo Chāo Tūdǒusī – Unveiling the Harmony of Stir-Fried Chillies and Potatoes**
Embark on a tantalizing culinary adventure with Qīngjiāo Chāo Tūdǒusī, a classic Chinese dish that masterfully blends the vibrant heat of chillies with the comforting earthiness of potatoes. This delectable stir-fry symphony captivates taste buds with its harmonious balance of flavors, textures, and colors. As you delve into this culinary masterpiece, discover the art of transforming simple ingredients into an extraordinary dish that will leave you craving for more.
**A Plethora of Culinary Delights Awaits:**
1. **Qīngjiāo Chāo Tūdǒusī (Stir-Fried Chillies and Potatoes):** Dive into the cornerstone recipe that brings together tender potatoes, vibrant green chillies, and aromatics in a delightful dance of flavors.
2. **Qīngjiāo Chāo Tūdǒusī with Pork:** Elevate the classic dish with the addition of succulent pork slices, adding an extra layer of umami and hearty texture to the stir-fry.
3. **Qīngjiāo Chāo Tūdǒusī with Scrambled Eggs:** Experience the perfect harmony of flavors as soft, fluffy scrambled eggs entwine with the spicy-savory medley of potatoes and chillies.
4. **Qīngjiāo Chāo Tūdǒusī with Black Fungus:** Indulge in a textural extravaganza as the chewy, earthy black fungus complements the crisp potatoes and fiery chillies, creating a delightful symphony of contrasting textures.
5. **Qīngjiāo Chāo Tūdǒusī with Tomatoes:** Embark on a refreshing culinary journey as juicy, tangy tomatoes infuse the stir-fry with a burst of vibrant acidity, balancing the heat of the chillies and the richness of the potatoes.
**Unleash Your Inner Chef and Embark on a Culinary Adventure:**
With this diverse collection of Qīngjiāo Chāo Tūdǒusī recipes at your fingertips, you'll be able to bring the vibrant flavors of Chinese cuisine into your own kitchen. Each recipe is meticulously crafted to guide you through the cooking process, ensuring that every bite is a testament to your culinary prowess. So, don your apron, gather your ingredients, and prepare to tantalize your taste buds with this symphony of flavors.
QINGJIAO CHAO TUDOUSI (CHINESE STIR-FRIED CHILIES AND POTATOES)
A standard vegetable dish in Lanzhou, Gansu, China. I've often enjoyed this dish in restaurants. This is my best guess at how to make it. Input welcome. Both the potatoes and chilies should still be firm when it is done. I've made the mistake of overcooking it and ending up with potato and chili hash. Tastes good that way, too, but not at all the authentic Chinese dish.
Provided by Kate S.
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Early in the day, bring water and salt to a boil in a saucepan.
- Cut potatoes into 1/4 inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.
- When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.
- Heat a wok over high heat until you see the heat rise from the surface.
- Add the oil, swirling to coat the wok and heat the oil.
- Add the potato and chili and stir fry until coated with oil.
- Add the vinegar and salt, and stir fry until the liquid has evaporated.
- Serve as part of a Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.
Nutrition Facts : Calories 199.6, Fat 10.3, SaturatedFat 1.8, Sodium 1187.7, Carbohydrate 25.2, Fiber 3.4, Sugar 3.8, Protein 3.4
QING CHAO LU SUN (CHINESE STIR-FRIED ASPARAGUS)
There are quite a number of stir-fried asparagus recipes on the site already, but none of them in the simple Chinese 'qing chao' style.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean asparagus, cut into 2-in segments, blanch briefly, and drain.
- Mince green onion. Combine corn starch with 2/3 c water.
- Heat wok over highest heat. Add oil and swirl to heat. Add green onion and toss one moment until fragrant but not burned. Add asparagus. Add a little water and stir-fry briefly.
- Season with salt and MSG. Add corn starch mixture and heat to thicken. Turn off heat and drizzle with sesame oil. Transfer to serving dish. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Nutrition Facts : Calories 163.9, Fat 15, SaturatedFat 2, Sodium 163.6, Carbohydrate 6.6, Fiber 2.6, Sugar 1.7, Protein 3.1
QING CHAO CAI HUA (CHINESE STIR-FRIED CAULIFLOWER)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.
Provided by Kate S.
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
- Wash bell pepper, remove stem and seeds, and cut into thin slivers.
- Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
- Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Nutrition Facts : Calories 660.5, Fat 19.6, SaturatedFat 3.1, Sodium 783.8, Carbohydrate 107.6, Fiber 42.8, Sugar 42.3, Protein 41
Tips:
- To achieve the perfect stir-fry, ensure your wok or skillet is very hot before adding the oil. This will help prevent the vegetables from sticking and ensure they retain their vibrant color and texture. - Use high-quality ingredients for the best results. Fresh, crisp vegetables, aromatic garlic and ginger, and flavorful chili peppers are essential for a delicious stir-fry. - Cut the vegetables into uniform pieces to ensure even cooking. This will help them cook at the same rate and prevent some pieces from becoming overcooked while others remain undercooked. - Do not overcrowd the wok or skillet. Overcrowding will prevent the vegetables from cooking evenly and will result in a soggy, steamed texture. - Stir-fry the vegetables in batches if necessary. If you have a large amount of vegetables to cook, stir-fry them in batches to ensure they cook evenly. - Season the dish to taste with soy sauce, rice vinegar, and sesame oil. Adjust the amount of each ingredient to suit your personal preferences. - Serve the stir-fry immediately after cooking, while it is still hot and flavorful. This is the best way to enjoy the fresh, vibrant flavors of the dish.Conclusion:
Stir-fried chilies and potatoes is a classic Chinese dish that is easy to make and packed with flavor. With its simple ingredients and quick cooking time, it is a perfect weeknight meal or side dish. By following the tips above, you can create a delicious and authentic stir-fry that your family and friends will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
