We have separated seven recipes for oriental dishes for you to know and prepare. Check it out below.
- Yakisoba
It’s a long recipe and has several steps to make it perfect, but don’t be scared by it. Yakisoba has no secrets and makes every second count when it’s ready. It is also on the list of yummy things to eat for many people on any continent. Can believe!
Ingredients
90ml of sake
400ml vegetable broth
1 packet of yakisoba noodles
4 tablespoons of oil or olive oil
200g filet mignon, seasoned and cut into cubes or strips
200g chicken, seasoned and cut into cubes or strips
2 garlic cloves
2 onions
½ cup chard, cut into thin strips
½ cup sliced carrots
½ cup of broccoli
½ cup of soy sauce
1 teaspoon of sesame oil
2 tablespoons of corn starch
Water
Shrimp, if you wish
Shiitake, also if you wish
Method of preparation
Before starting the recipe, cook the pasta following the instructions on the package. Cook in unsalted water and then drain.
In a wok-type pan (those larger and deeper frying pans) heated on the fire, heat 2 tablespoons of oil and fry the dough without stirring. Flip when one side is golden. The tip is to fry first ½ portion of the dough and then the other half. Reserve.
In the same pan, with a tablespoon of oil, fry the meat in pieces and set aside.
Fry the chicken also with a tablespoon of oil. If you have shrimp in your recipe, do the same process. Book again.
Sauté the peeled and chopped garlic and onion in the same pan, without washing.
Add the vegetables to the stir-fry, except for the Swiss chard and including the shiitake, if it is part of your recipe. Fry for 2 minutes.
Add the chard and fry some more. Always stirring.
Return the meat and chicken to the wok, mix everything together and add vegetable stock until covered. Cover the pan.
Let it cook for a little while.
Season with salt and pepper.
Add the soy sauce, sake and sesame oil. Mix well.
In a separate container, mix the cornstarch with 1 tablespoon of water and stir.
Place the mixture in the pan with the broth. Gradually add until thickened and bring to a boil.
The dough that was reserved will, at that moment, be placed together with the rest of the recipe also in the pan. Then, just stir some more and serve!
- Shimeji in butter
Ingredients
1 tray of shimeji (approximately 200g)
2 tablespoons unsalted butter
2 tablespoons of soy sauce
chives to taste
Method of preparation
Clean the shimeji with a damp cloth, without soaking.
Remove the stalk and chop the mushrooms however you like.
In a skillet, melt the butter.
Place the shimeji to brown in the container.
Add the soy sauce.
Stir well for five minutes over medium heat.
Add the chives after turning off the heat.
It is recommended to consume shimeji in butter before it cools down. Even for this reason, some oriental restaurants package ready-made mushrooms in aluminum foil to take to the customer.
This recipe can be accompanied, for example, by Japanese rice. Write down the tip!
- Japanese rice
Ingredients
2 cups of water
1 cup Japanese rice
1 tablespoon of salt
½ tablespoon of sugar
½ tablespoon rice vinegar
Method of preparation
Wash the rice before cooking it until the water is no longer whitish in color and becomes transparent.
Let it soak for 30 minutes.
Then put it in a pan with 1 and ½ cups of water and without seasoning. Cover and heat over medium heat until the water boils.
Lower the heat and let the rice cook for another 15 minutes or until the water dries up, as in traditional rice recipes.
Meanwhile, mix the sugar and vinegar in ½ cup of water.
Pour the mixture into the rice after it is cooked and stir.
- Spring roll (dough)
With the recipe for the spring roll dough, it’s easier to choose whether you want to make it in its sweet or salty version.
The salty one usually takes cabbage, carrots and broccoli. The preparation of this filling is very similar to the preparation of the mixture added to the yakissoba dough. The sweet versions are Pak adaptations and can have chocolate, cheese and guava, banana or dulce de leche, for example.
Ingredients
500g of wheat flour
500ml of water
1 tablespoon of salt
Method of preparation
Mix the wheat flour and salt.
Gradually add water to the mixture.
Keep stirring and adding more water until you get a smooth and not so dry dough.
Use a nonstick skillet to brown both sides of the dough. Each roll will need about ½ shell of dough to get a good size, and it’s important to make it as thin as possible.
With the dough already separated into portions and placed on a flat table or board, add the filling you want.
Fold in the middle and ends of the roll and fry in hot oil.
- Chess Chicken
Ingredients
1 kg chicken cut into cubes
1 yellow pepper, diced or thinly sliced
1 red pepper, diced or thinly sliced
1 green pepper, diced or thinly sliced
1 chopped onion
1 cup of hot water
½ cup of soy sauce
3 tablespoons of peanuts
1 tablespoon of corn starch
salt to taste
Method of preparation
Heat a nonstick skillet and fry the chicken cubes.
Add the onion and all the peppers to the skillet. Mix.
Mix the soy sauce, cornstarch and hot water in a separate container.
Place the mixture in the skillet. Cover and let it boil until the sauce has reduced.
After turning off the heat, add the peanuts and the amount of salt you want.
Mix everything and this famous Chinese dish is ready!