| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 22g | 6g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 25g | 1.5g |
Why I Love Chinese Dry Fried Skewers Pot
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Exploring global flavors is one of the adventures I cherish most in the kitchen, which is why I couldn’t resist developing this Dry Fried Skewers Pot. Hailing from the rich culinary traditions of China, this dish is a tantalizing mix of spices, aromatics, and succulent beef or lamb that never fails to ignite my taste buds.
The Fusion of Ingredients
One of the aspects I adore about this Dry Fried Skewers Pot is its remarkable blend of textures and flavors. Imagine juicy beef or lamb cubes, seared to perfection and infused with the depth of soy sauce, hoisin sauce, and a hint of heat from chili paste. The fresh crunch of bell peppers and the earthy undertone of ginger integrate seamlessly, creating a symphony of tastes with every bite. This dish is not just food; it’s an experience.
A Personal Connection
Growing up near the coast in Charleston, South Carolina, I have always been inspired by the variety of global cuisines that enrich our food culture. The influence of spices and the interplay of sweet and savory elements in Southern cooking have deepened my appreciation for bold, spicy dishes like this one. When I first came across a similar recipe by Chef Wang Gang, a prominent Chinese chef known for his mastery with wok cooking, I knew I had to try my own hand at it. You can find his work here.
Pairing Perfectly
This dish stands strong on its own, but if you’re looking to build a complete meal, it pairs wonderfully with a variety of sides. Picture serving it next to a bowl of fluffy jasmine rice or alongside a simple cucumber salad dressed in rice vinegar and sesame oil. You could even accompany it with classic Southern collard greens for a unique East-meets-West feast.
There’s something magical about taking a traditional recipe and making it your own while respecting its origins. The Dry Fried Skewers Pot is a perfect example of how global cuisine can transcend borders and find a place in anybody’s kitchen. Give it a try and let it transport you on a flavorful journey.
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What You’ll Need
- 2 lbs beef or lamb, cubed
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 bell peppers, mixed colors, cut into chunks
- 6 cloves garlic, minced
- 2 inches fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp chili paste or chili flakes
- 1 tbsp Chinese five-spice powder
- 2 tsp sesame oil
- 1/4 cup rice wine or sherry
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp sesame seeds
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Method
Step One
Marinate the beef or lamb with soy sauce, hoisin sauce, chili paste or chili flakes, and Chinese five-spice powder. Set aside for at least 30 minutes to allow the flavors to infuse.
Step Two
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated meat and stir-fry until browned on all sides. Remove the meat from the skillet and set aside.
Step Three
In the same skillet, add more vegetable oil if necessary and sauté the chopped onion until translucent. Add the minced garlic and grated ginger, continuing to sauté for an additional 2-3 minutes until fragrant.
Step Four
Add the bell pepper chunks to the skillet and stir-fry for about 5 minutes until they are slightly softened but still crisp.
Step Five
Return the browned meat to the skillet and pour in the rice wine or sherry. Stir well to combine and allow the mixture to cook for another 5 minutes.
Step Six
Drizzle the sesame oil over the mixture and toss to evenly distribute.
Step Seven
Garnish with chopped green onions, fresh cilantro, and sesame seeds before serving. Enjoy your Dry Fried Skewers Pot!
