Eight Treasures Recipes

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CHINESE SPICY EIGHT TREASURES STIR FRY



Chinese Spicy Eight Treasures Stir Fry image

This Spicy Eight Treasures Stir fry is another everyday home cooking dish from the old days in Shanghai. The secret of this dish is a combination of 3 things: dried shrimp, loads of garlic and the substitution of spicy bean paste for the sweet bean paste.

Provided by Judy

Categories     Fish and Seafood     Pork     Tofu

Time 45m

Number Of Ingredients 14

1 cup spiced bean curd ((cut in ½-inch cubes))
1 cup carrot ((diced in ½-inch cubes))
1 cup frozen shelled edamame ((thawed))
1 cup lean pork ((diced into ½-inch cubes))
2 heads garlic ((peeled and chopped))
½ cup small dried shrimp ((rinsed and drained))
1 cup raw shelled peanuts ((rinsed and drained))
1 cup green pepper ((diced; long hot peppers can be used for extra heat, or you can use bell peppers if you prefer it mild))
3 tablespoons cooking oil
2 tablespoons shaoxing wine
2 tablespoons spicy bean paste ((doubanjiang))
1/2 teaspoon sugar
1 tablespoon sesame oil
1 teaspoon black bean chili sauce ((Lao Gan Ma brand))

Steps:

  • Stir fry the spiced bean curd with a teaspoon of oil over medium heat for 2 minutes. Take it out of wok and set aside. Stir fry the carrot with a teaspoon of oil using medium heat for about two minutes...until softens slightly. Take it out of wok and set aside. Repeat the process another two times with the edamame and the cubed pork and set both aside.
  • Then add a tablespoon of oil to the pan and stir-fry the garlic over medium heat for about a minute. Add the shrimp and stir to combine. Add the peanuts and stir for another 3-5 minutes, until they start to smell fragrant. Then add the green pepper and mix well. Now add all the pre-cooked ingredients: the bean curd, carrot, edamame and pork. Continue to stir and cook for another few minutes so that everything comes together. Add cooking wine, spicy bean paste, sugar, sesame oil, and the black bean chili sauce. Stir everything together and keep stirring until most of the liquid has evaporated and all the ingredients are well-coated in sauce. Plate and serve!

Nutrition Facts : Calories 384 kcal, Carbohydrate 16 g, Protein 24 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 39 mg, Sodium 204 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

EIGHT TREASURE CONGEE



Eight Treasure Congee image

Eight treasure congee, known as "ba bao zhou" (八宝粥) or "la ba zhou" (腊八粥) in Chinese, is a nutritious classic Chinese dish for any meal. Most commonly, people eat it as breakfast, side dish or dessert. This eight treasure congee recipe was originally written for my cookbook, Vegan Chinese Cookbook.

Provided by Yang

Categories     Breakfast     Dessert     Porridge     Side Dish

Time 9h25m

Number Of Ingredients 9

1/4 cup black rice (Forbidden Rice)
1/4 cup dried mung beans
1/4 cup glutinous rice
1/2 cup lotus seeds
1 cup 1/2-inch cubed taro (approx. 5oz or 140g per 1 cup)
1/2 cup roughly chopped walnuts
1/2 cup raisins
10 cups water
brown sugar (for serving)

Steps:

  • In a medium bowl, combine the black rice, mung beans, and red beans. Cover them with enough water to double the volume in the bowl and soak everything for a minimum of 8 hours to properly rehydrate. (See the Prep Tip on page 71 if you want to make the ingredient more nutritious.) At the same time, in a small bowl, soak the glutinous rice in at least 1⁄2 cup of water for 4 to 12 hours.
  • Drain the two bowls of rice and beans and transfer everything to a large pot.
  • Add 10 cups of water, the lotus seeds, taro, walnuts, and raisins to the pot. Bring everything to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer the congee for 1 hour 10 minutes, stirring occasionally to prevent sticking.
  • Serve hot, sprinkled with brown sugar to taste.

Nutrition Facts : Calories 253 kcal, Fat 7 g, SaturatedFat 0.5 g, Carbohydrate 43 g, Sugar 12 g, Protein 7 g, ServingSize 1 serving

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