Chinese Hot Oil

Chinese Hot Oil
Recipe type: Dipping Sauce
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 Cups
How my wife makes her hot oil.
  • 2 Cups Peanut Oil
  • ¼ Cup dried Chinese red peppers
  • 1 Tbsp Szechuan Pepper corn
  • 1 Tbsp Sesame Oil
  1. Cooking!
  2. Get out your favorite carbon steel wok and bring it to a medium high heat
  3. Turn on the overhead vent as there will be smoke.
  4. Pour peanut oil into wok and let heat up.
  5. Place Szechuan pepper corns into a cheese cloth ball and let simmer in oil.
  6. Remove pepper corns after a few minutes and throw away.
  7. Place dried red peppers into oil and let simmer for a few minutes.
  8. Pour combined mix into a ceramic or glass jar after oil has cooled.
  9. Mix in sesame oil.
  10. Cover and enjoy on many different foods as a dipping sauce or for cooking.


Basic Steamed Jasmine Rice

Basic Steamed Jasmine Rice
Recipe type: Rice
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8 Cups
Basic steamed rice my wife makes at home.
  • 4 Cups Rice
  • 1 Tsp Sesame Oil
  • 1 Bay Leaf
  1. Place rice into steamer bowl and wash with cool water until water is clear.
  2. Fill clear water to fill line on steamer bowl.
  3. Add sesame oil and insert bay leaf into center of rice bowl.
  4. Cook per steamer instructions.


Cha Shao Bao 叉烧包

Cha Shao Bao 叉烧包
Recipe type: Steam Bun
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
Basic steamed pork bun.
  • 3 lb Pork Butt or Belly
  • 1 tsp Salt
  • ½ tsp Chinese five spice
  • 1 tbsp Sugar
  • 1 piece red fermented tofu must be red type
  • 1 tbsp red fermented tofu juice
  • 3-4 cloves of minced garlic
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese cooking wine Shao Xing or Fukkien
  • 2 tbsp dark soy sauce
  • 1 tsp paprika
  • 1 tsp sesame oil
  • 2 tsp molasses
  • 2 tbsp warm water
  • 1 tbsp honey
  1. Preperation!
  2. Take the pork and slice into 2 to 3 inch wide strips.
  3. Mix all ingredients minus the port into a large mixing bowl and stir vigorously.
  4. Extract 2 to 3 tbsp sauce and set aside in a container and place in refrigerator.
  5. Place meat into a gallon sized zip lock bag and pour in bowl of sauce.
  6. Remove air and seal, place in refrigerator for 24 hours.
  7. Cooking!
  8. Preheat oven to 500 F.
  9. Remove meat from bag, be sure to save sauce in bag for basting.
  10. Place meat on a wire rack over a baking sheet.
  11. Add enough water so as sauce does not burn on sheet.
  12. Cook for 25 minutes
  13. Remove from oven and baste.
  14. Set temerture to 450 F.
  15. Baste with sauce from the bag and flip meat over.
  16. Return to oven for another 25 minutes.
  17. Remove from oven and baste with clean brush and sauce that was set aside.
  18. Let stand for 10 minutes before slicing and eating.
Nutrition Information
Serving size: 12oz