Recipezaar: Hunan recipes

Quick Hunan Grilled Chicken

Mon, 13 May 2002 18:42:43 -0400

Easy peasy Chinese cooking, when you just don't have time, but really have the taste for it! All on the table in 20 minutes! :) -- posted by Sue L

Best Vegetarian Pot Stickers

Mon, 01 Jul 2002 18:36:39 -0400

If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai. -- posted by Izzy Knight

Stir-Fried Shrimp in Garlic Sauce

Fri, 09 Aug 2002 00:27:10 -0400

This has a great garlic flavor and tastes delicious with or without the heaters! -- posted by Sue L

Avocado Mango Salsa

Tue, 03 Sep 2002 18:01:11 -0400

Great served with chicken or seafood as a side dish. -- posted by Bergy

Hot and Spicy Chairman's Chicken

Tue, 29 Oct 2002 22:23:46 -0500

For when you want to take a walk on the wild side. Adjust the heat to your own taste. -- posted by Sue L

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Leftover Roast Beef Spicy Salad

Wed, 08 Jan 2003 20:16:12 -0500

Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad. -- posted by KitchenManiac

Ants Creeping on the Trees (Vermicelli & Minced Pork or Beef

Sun, 25 Jul 2004 20:00:07 -0400

This is an incredibly easy, tasty and inexpensive dish. The name comes from the ground pork looking like ants mixed in with the vermicelli which looks like tree branches. -- posted by littleturtle

Hunan Lamb Chops

Tue, 17 Aug 2004 19:59:26 -0400

A different and delicious way to prepare lamb. This is from Bon Appetit and I was attracted to it because it uses lamb shoulder chops and you don't see too many recipes for those. I have prepared these indoors using a ridged grill pan with excellent results. -- posted by MsKittyKat

Al's General Tso Chicken

Mon, 11 Oct 2004 20:00:27 -0400

I changed a recipe I found a year ago on the internet, I think the changes make this spicy sweet dish really easy to make and taste like it was from a resaurant. -- posted by Galleyman

Yakisoba (Japanese Style Chow Mein)

Wed, 02 Mar 2005 20:00:27 -0500

This can be seen at any festival about. -- posted by Iron Chef Michiba

Hunan-style Chili Salmon

Sat, 30 Apr 2005 20:08:24 -0400

Shrimp may be substituted for salmon in this hot and spicy Chinese stir-fry. -- posted by Mercy

Hot and Sour Soup (Betty Foo; Hunan Restaurant)

Mon, 17 Oct 2005 20:46:32 -0400

This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they claim as a specialty. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! To make a kosher meat version, replace the pork with (kosher) chicken or turkey and replace the broth with a kosher broth (watch the salt if you use a commercial broth). To make a vegetarian version, use a vegetable broth and add a variety of sliced fresh mushrooms (e.g., shiitake, oyster). To make it vegan, use the above substitutions for vegetarian and skip the eggs. Recipe makes about 48 oz of soup, so you can serve 4 @ 12 oz or 6 @ 8 oz. October 2008 -- addendum. Thanks to all the fellow recipezaar foodies who have tried this recipe ... there have been two major issues raised: the amount of vinegar and the spiciness. Re the vinegar, I went back and asked Betty Foo about the "white distilled" vs "rice" vinegar. So far as she knows, both are the same acidity (5%, marked on the bottle) and while the taste is different (the rice vinegar provides a more subtle flavor), they "should be" equivalent. She noted that rice vinegar comes in a seasoned and unseasoned version (for Marukan, look at the label and the cap color to see the difference), but this shouldn't affect the acidity the vinegar provides. I'll make versions with both vinegars and update this note with some recommendations if I taste a significant difference. Re the spiciness, as noted, this soup comes from Sichuan, known for its love of spiciness. It may be more than you are used to, so by all means, feel free to adjust the pepper components (and other components) to your taste. Also, re substituting fresh mushrooms for the dried, you should know that the dried mushrooms tend to give a more intense and woodsy flavor than fresh ... the opposite of the situation with fresh herbs vs dried. Don't be surprised if you prefer the recipe done with dried mushrooms! Re the ginger, it should be added at step 11, with other spices. It adds to the "hot" flavor by infusing the broth and the pieces add to the texture. You could, if you wanted to increase the "hot" of the pepper and the crunch of the veggies, divide the ginger and add some at the end as a garnish. I prefer not to, simply because I prefer the hot and sour components to be more of a blended flavor ... -- posted by Gandalf The White

Spicy Screamin Szechuan Stir Fry

Fri, 10 Feb 2006 13:59:52 -0500

This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent. -- posted by BrotherAdso

Tasty Spicy Tofu Triangles

Sun, 19 Nov 2006 12:48:24 -0500

Tasty, healthy treats, make the perfect appetizers for parties or dinners at home. The dish is vegan (as long as you get vegan wonton wrappers) and kosher, as well as quite good for you. -- posted by WhitneysWonders

Hunan Tea-Smoked Duck

Tue, 26 Jun 2007 21:22:41 -0400

This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking." From Madame Wong's Long-life Chinese Cookbook. -- posted by Cynna

Authentic Black Bean Chicken

Fri, 19 Oct 2007 23:22:11 -0400

I'm in shock that there isn't a recipe for black bean chicken here using fermented black beans. These are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! -- posted by ~Jen~

Pan-Fried Cucumber

Fri, 19 Oct 2007 23:22:35 -0400

This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry) rather than chao (stir-fry). From the Revolutionary Chinese Cookbook. -- posted by ~Jen~

Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork)

Fri, 19 Oct 2007 23:22:58 -0400

Healthy bamboo shoots pepped up with pork and spices; a creation of Chef Fuchsia Dunlop. -- posted by ~Jen~

Xiang Luo Bu Si (Sounding Radish Slivers)

Fri, 19 Oct 2007 23:23:14 -0400

The unusual name of this traditional dish refers to the crunchy sound the salted and barely cooked radish slivers make when you bite them. From the Revolutionary Chinese Cookbook,this is easy to make, and pretty with the white, red and green colors. -- posted by ~Jen~

Smacked Cucumbers

Sat, 20 Oct 2007 22:50:06 -0400

A common appetizer in the Hunan province of China, smacked cucumbers got their name because of the way you whack the cucumbers with the flat of a cleaver blade to encourage them to absorb the flavors of the dressing. From the Revolutionary Chinese Cookbook. -- posted by ~Jen~

Velveted Fish

Tue, 22 Jan 2008 23:53:33 -0500

This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook. -- posted by ~Jen~

Chairman Mao's Red-Braised Pork

Wed, 23 Jan 2008 01:24:19 -0500

From the Revolutionary Chinese Cookbook. Chairman Mao's nephew told the author that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to build their brains and ladies to make themselves more beautiful" and this is Mao Anping's recipe. The recipe below gets its lovely reddish gloss from caramelized sugar, but you can also substitute dark soy sauce. Traditional variations also can include stir-frying the finished pork recipe with water chestnuts, garlic cloves, mushrooms or fried tofu. -- posted by ~Jen~

General Tso's Chicken

Tue, 19 Feb 2008 03:14:48 -0500

This is Fuschia Dunlop's version of the popular General Tso's, different from the American versions as it is not really sweet. -- posted by Sue L

Lai Lai Hunan Dumplings

Tue, 08 Apr 2008 15:40:22 -0400

These have been a family favourite for decades. Pork dumplings with a tasty peanut butter sauce. -- posted by Jaël P.

Rou Jia Mo (Spicy Pork Sandwiches)

Mon, 21 Jul 2008 19:51:43 -0400

This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used. -- posted by Celticevergreen

Orange Beef Ww

Mon, 18 Aug 2008 00:53:37 -0400

Entered for safe-keeping, from Weight Watchers Magazine September-October 2008. 3 "thingies" per serving. Original recipe called for 10-oz package of fresh sugar snap peas and baby carrots. Serve with "Quick Mushroom Barley Pilaf WW" for 2 "thingies" per serving. -- posted by KateL

Shrimp With Pine Nuts

Tue, 12 May 2009 00:27:30 -0400

This was printed in the R.S.V.P. section of a March 1982 Bon Appetit. The recipe was requested from the House of Hunan in Terre Haute,Indiana. -- posted by Leslie in Texas

Eggplant Hunan Style

Wed, 20 May 2009 14:16:40 -0400

This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section. -- posted by Leslie in Texas

Mexican Chicken Bake (Easy Chilaquiles)

Mon, 22 Jun 2009 12:08:01 -0400

I made this recipe for my in-laws and husband who are from Mexico. I was thinking it would be too "americanized" for their tastes, but they LOVED it. They told me that it tasted just like "chilaquiles", which is a dish that they make in a skillet and serve with eggs. Of course my versoin uses more practical ingredients, it's a true Mexican flavor. I serve it with a side of mexican rice, it's YUMMY! -- posted by chef_cmontes

Pennsylvania Pot Roast

Tue, 23 Jun 2009 01:45:38 -0400

.. -- posted by Chef #1298498

Sizzling Beef Fajitas

Tue, 23 Jun 2009 11:26:29 -0400

.. -- posted by Chef #1298498

Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant)

Fri, 26 Jun 2009 12:26:48 -0400

This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they have as a specialty. This recipe is authentic to the region, both because Betty is from the region and based on review of Chinese regional cookbooks. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! -- posted by Gandalf The White

Recipezaar: Hunan recipes

Quick Hunan Grilled Chicken

Best Vegetarian Pot Stickers

Stir-Fried Shrimp in Garlic Sauce

Avocado Mango Salsa

Hot and Spicy Chairman's Chicken

Worth Staying Home For Steak

Leftover Roast Beef Spicy Salad

Ants Creeping on the Trees (Vermicelli & Minced Pork or Beef

Hunan Lamb Chops

Al's General Tso Chicken

Yakisoba (Japanese Style Chow Mein)

Hunan-style Chili Salmon

Hot and Sour Soup (Betty Foo; Hunan Restaurant)

Spicy Screamin Szechuan Stir Fry

Tasty Spicy Tofu Triangles

Hunan Tea-Smoked Duck

Authentic Black Bean Chicken

Pan-Fried Cucumber

Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork)

Xiang Luo Bu Si (Sounding Radish Slivers)

Smacked Cucumbers

Velveted Fish

Chairman Mao's Red-Braised Pork

General Tso's Chicken

Lai Lai Hunan Dumplings

Rou Jia Mo (Spicy Pork Sandwiches)

Orange Beef Ww

Shrimp With Pine Nuts

Eggplant Hunan Style

Mexican Chicken Bake (Easy Chilaquiles)

Pennsylvania Pot Roast

Sizzling Beef Fajitas

Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant)

Spicy Screamin Szechuan Stir Fry