stephvnietea
@stephvnietea • 1,300,000 subscribers
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Save this recipe for your next meal idea 💡 ➡️ Garlic and Shrimp Veggie Stir Fry 1/2 lb shrimp, peeled and deveined 1 tbsp oyster sauce 1 tbsp dark soy sauce 1/2 tbsp soy sauce 1/2 a green cabbage, about 3 cups 2 medium carrots, peeled and thinly sliced into rounds 1 crown of broccoli, cut into bite sized pieces 1 medium zucchini, sliced in half and into 1/4 inch pieces 6-8 cloves garlic, minced 3 tbsp avocado oil Sauce 2 tbsp oyster sauce 1 tbsp rice vinegar 1 tbsp soy sauce 2 tsp chicken bouillon 1 tsp sugar 1/4 tsp black pepper Marinate shrimp with oyster sauce, dark soy sauce, and soy sauce. Mix well and set aside. In a separate bowl, combine all sauce ingredients and set aside. Heat a wok with 2 tbsp oil over medium-high heat and cook shrimp for 2–3 minutes per side, or until cooked through. Remove and set aside. Add 1 tbsp oil to the wok and sauté garlic for 30 seconds. Add veggies, toss, then cover and steam for 2–3 minutes until crisp-tender. Uncover, pour in the sauce, add shrimp to the wok and toss well. Stir in the cornstarch slurry until the sauce thickens. toss to coat, and serve over rice or enjoy on its own! #easyrecipes #chinesefood #recipe #cooking #foodtiktok
stephvnietea65,200 次观看 • 2 天前
Save my recipe for a quick and easy meal that the whole family will love! ➡️ Recipe: Chicken pan fried noodles 🍜 2 cups cabbage, thinly sliced 4-5 stalks of green onions, separated white parts from green. Slice white parts in half and green parts cut into 3 in pieces. 1 medium onion, thinly sliced 1 medium carrot, peeled and cut into matchstick strips 4-5 garlic cloves, finely minced 1 lb fresh wheat noodles, par cooked (see note below) can also substitute for egg noodles or cooked spaghetti if needed. Cooking oil 1 lb Chicken thighs, 1/4 inch slices 2 tbsp Oyster sauce 1/2 tbsp Soy sauce 1/4 tsp Pepper 1/4 tsp Baking soda Sauce— 1 1/2 tbsp Soy sauce 2 tbsp Dark soy sauce 2 tbsp Oyster sauce 1 tbsp Shaoxing wine 1/2 tbsp Sugar 2 tsp sesame oil 1. Par boil your fresh wheat noodles for 1 minute or cook until al dente for other noodle options. Strain and set aside. 2. Marinate sliced chicken thighs with oyster sauce, soy sauce, pepper and baking soda. Mix well and marinade for 15 mins. 3. In small bowl, combine soy sauce, dark soy sauce, oyster sauce, shaoxing wine and sugar. Mix well and set aside. 4. In a large wok heat 2 tbsp of cooking oil on high heat. Sauté marinaded chicken until cooked through. Remove from pan. 5. Add 2 more tbsp of cooking oil to the wok then sauté white parts of green onions until fragrant. Add garlic and onions and sauté until onions are slightly translucent. 6. Add cabbage and carrots then sauté for 1-2 minutes. Add the par cooked noodles, cooked chicken and pour the sauce over everything. Toss everything together. Cook until the noodles absorb all the sauce about 3-4 mins. 7. Finish it off with a drizzle of sesame oil and the green parts of the the green onions. Give it one last toss. Serve and enjoy! #panfriednoodles #noodles #takeout #chickenrecipe #easyrecipe #mealideas #recipe
stephvnietea19,000,000 次观看 • 1 年前
![I tried to make them in the air fryer and it just doesn’t have that same crunch but it’s not baaaad but they don’t give the same crunch factor! But if you want to try, spray cooking oil all over the wrapped wontons and air fry at 375 for 10-12 mins or until crispy-ish 😅 ➡️ Recipe: Crab Rangoons- Fried Wontons Makes 15-18 pieces - [ ] 8oz Cream cheese, room temp - [ ] 5-6 sticks of imitation crab, cut into 1in pieces and shredded (or 3/4 cup of real crab meat) - [ ] 15-18 wonton wrappers - [ ] 2-3 stalks of green onions, thinly sliced - [ ] 1 tsp soy sauce - [ ] 1/2 rice vinegar (or Worcestershire sauce ) - [ ] 1/4 tsp garlic powder - [ ] 1/8 tsp sugar - [ ] 1/8 tsp white pepper, or to taste - [ ] Frying oil, I use peanut oil - [ ] Water for sealing 1. In a large bowl, combine cream cheese, crab, green onions, soy sauce, rice vinegar, garlic powder, sugar and white pepper. Mash together with a fork until everything is combined evenly. Set aside. 2. Separate wonton wrappers. Have a couple of tbsp’s of water ready in a small bowl. 3. Take one wrapper, spoon 1 tbsp of the filling in the center. Brush water along each side of the wrapper. Pinch two opposite corners together then pinch the other two corners to seal. Adjust the wrapper to make a tall point at the top and to ensure all of edges are aligned and sealed. 4. Heat enough frying oil to cover wontons to 350F. Fry for 4-6 mins or until golden brown and crispy. Let it cool before eating for 5-10 mins. 5. Serve with sweet and sour sauce or can be eaten by itself. Enjoy! *Leftover wonton wrappers can be frozen and kept for later use. #crabrangoon #wonton #chinesetakeaway #easyrecipe #recipe #crunchy](https://ttanon.com/i/c/7330391852903894315-720.webp)
I tried to make them in the air fryer and it just doesn’t have that same crunch but it’s not baaaad but they don’t give the same crunch factor! But if you want to try, spray cooking oil all over the wrapped wontons and air fry at 375 for 10-12 mins or until crispy-ish 😅 ➡️ Recipe: Crab Rangoons- Fried Wontons Makes 15-18 pieces - [ ] 8oz Cream cheese, room temp - [ ] 5-6 sticks of imitation crab, cut into 1in pieces and shredded (or 3/4 cup of real crab meat) - [ ] 15-18 wonton wrappers - [ ] 2-3 stalks of green onions, thinly sliced - [ ] 1 tsp soy sauce - [ ] 1/2 rice vinegar (or Worcestershire sauce ) - [ ] 1/4 tsp garlic powder - [ ] 1/8 tsp sugar - [ ] 1/8 tsp white pepper, or to taste - [ ] Frying oil, I use peanut oil - [ ] Water for sealing 1. In a large bowl, combine cream cheese, crab, green onions, soy sauce, rice vinegar, garlic powder, sugar and white pepper. Mash together with a fork until everything is combined evenly. Set aside. 2. Separate wonton wrappers. Have a couple of tbsp’s of water ready in a small bowl. 3. Take one wrapper, spoon 1 tbsp of the filling in the center. Brush water along each side of the wrapper. Pinch two opposite corners together then pinch the other two corners to seal. Adjust the wrapper to make a tall point at the top and to ensure all of edges are aligned and sealed. 4. Heat enough frying oil to cover wontons to 350F. Fry for 4-6 mins or until golden brown and crispy. Let it cool before eating for 5-10 mins. 5. Serve with sweet and sour sauce or can be eaten by itself. Enjoy! *Leftover wonton wrappers can be frozen and kept for later use. #crabrangoon #wonton #chinesetakeaway #easyrecipe #recipe #crunchy
stephvnietea15,700,000 次观看 • 2 年前
Tried and true recipe! The perfect recipe to satisfy your takeout craving 😋 ➡️ Recipe: Beijing Beef Serves 3-4 * 1lb skirt steak or flank steak, thinly sliced against the grain * 1 small red bell pepper, large diced * 1 medium onion, large diced * 4-5 garlic cloves, finely minced * 1 tsp grated ginger * Frying oil Beef marinade— * 1/2 cup cornstarch * 2 tbsp water (add an extra 1/2tbsp if needed * 1 tsp sesame oil * 1/2 tsp garlic powder * 1/4 tsp baking soda * 1/4 tsp kosher salt * 1/8 tsp white or black pepper Sauce— * 3 tbsp rice vinegar or 2 tbsp white vinegar * 2 tbsp oyster sauce * 2 tbsp ketchup * 1 tbsp hoisin sauce * 1 1/2 tbsp soy sauce * 1 1/2 tbsp sugar * 1/2-1 tsp chili flakes (optional) 1. In a bowl, combine sesame, oil, garlic powder, baking soda, kosher salt, and white pepper with flank steak. Mix well then add cornstarch and water, mix until the meat is craggly and set aside. 2. In a small bowl, combine vinegar, oyster sauce, ketchup, hoisin sauce, soy sauce, sugar, and chili flakes. Mix well and set aside. 3. In a large pan, heat enough oil for a shallow fry to 350°F. Carefully place marinated beef to fry and ensure each slice does not stick together for an even fry. Fry for 3-4 mins or until beef is cooked through and coated and crispy. Strain the beef and set aside. 4. In a large wok, heat 1-2 tbsp oil. Add onions and bell peppers sauté for 30 seconds or just before it turns translucent. Then add garlic and ginger and sauté for another 30 secs-1 min. 5. Make a pit in the center and pour all of the sauce. Toss with onions and bell peppers for about. Then add the fried beef. Toss until everything is combined and evenly coated with the sauce. Serve and enjoy! #easyrecipes #chinesefood #beijingbeef #dinnerideas #takeout
stephvnietea2,500,000 次观看 • 7 个月前
Any saucy stir fry like this chicken & broccoli and I’m in 😋 ➡️ Recipe: Chicken & Broccoli * 1 lb chicken thigh, boneless, skinless and cut into 1/4 in slices * 1 head of broccoli, cut into bite sized pieces * 5-6 cloves garlic * 1 tsp sesame oil (optional) * Cooking oil * 1 tbsp oyster sauce * 1 tsp soy sauce * 1/8 tsp white or black pepper * 1/8 tsp baking soda Sauce— * 3/4 cup low sodium chicken broth or water * 2 tbsp oyster sauce * 2 tbsp shaoxing wine or mirin * 1 1/2 tbsp dark soy sauce * 1 1/2 tbsp soy sauce * 2 tsp sugar * 1 tsp chicken bouillon * 1/8 tsp white or black pepper Slurry— * 1 tbsp cornstarch * 2 tbsp water 1. Marinate the sliced chicken thighs with oyster sauce, soy sauce, pepper, and baking soda. Set aside. 2. In a bowl, combine chicken broth, oyster sauce, Shaoxing wine, dark soy sauce, soy sauce, sugar, chicken bouillon, and pepper. Mix well and set aside. 3. Heat wok with 2 tbsp of oil. Add in half of the minced garlic then add in marinated chicken. Sauté and cook through. Remove from wok. 4. Add more oil (1 tbsp)to the wok and pan drippings. Then add in the other half of the minced garlic and all of the broccoli. 5. Pour in all of the sauce, then cover with a lid for one to two minutes to steam broccoli. Uncover. 6. Add cooked chicken and pour in slurry. Stir immediately as it will thicken. 7. Drizzle sesame oil to taste. Mix well and enjoy! #chinesefood #chicken #chickenandbroccoli #takeout #easyrecipe #asianfood
stephvnietea7,700,000 次观看 • 2 年前
![Replying to @Beth part 1 of your request! Next up chow mein? ➡️ Recipe: Papa Tea’s Beef & Broccoli Serves 4 - [ ] 2 heads of broccoli, cut into bite sized pieces - [ ] 1 lb flank steak or sirloin, thinly sliced - [ ] 5-6 cloves garlic, finely minced - [ ] 2 tbsp cornstarch - [ ] 2 tbsp shao xing wine (dry sherry or dry white wine is fine) - [ ] 1 tbsp oyster sauce - [ ] 1 tbsp soy sauce - [ ] 1 tbsp dark soy sauce - [ ] 2 tsp sugar - [ ] 1 tsp kosher salt - [ ] 1/2 tsp black pepper - [ ] 1/2 tsp baking soda - [ ] Cooking oil Sauce— - [ ] 3/4 cup water - [ ] 2 tbsp soy sauce - [ ] 2 tbsp oyster sauce - [ ] 1 dark soy sauce - [ ] 1 tsp sugar - [ ] 1/2 tsp black pepper - [ ] 1/2 tsp kosher salt 1. Marinate beef with cornstarch, baking soda, soy sauce, dark soy sauce, oyster sauce, shao xing wine, sugar, salt, black pepper and garlic. Set aside marinate to marinate for 15 minutes. 2. In a small bowl, combine water, soy sauce, oyster sauce, dark soy sauce, sugar, black pepper, and salt. 3. Blanche broccoli in boiling water for 30 seconds and then soak in an ice bath. Strain dry in a colander. Plate broccoli to make a bed for the beef. 4. In a large wok, heat oil on high heat then add marinated beef. Spread it around the pan evenly and let it sear about 2-3 minutes on each side. 5. Pour in the sauce, combine with the meat and watch the sauce magically thicken because of the cornstarch. This should take another minute or two. 6. For the cooked beef and all of its sauce over the broccoli. Serve it with a side of white rice or by itself. Enjoy! #beefandbroccoli #chinesefood #chinesetakeout #easyrecipe #asianfood](https://ttanon.com/i/c/7315157261905579295-720.webp)
Replying to @Beth part 1 of your request! Next up chow mein? ➡️ Recipe: Papa Tea’s Beef & Broccoli Serves 4 - [ ] 2 heads of broccoli, cut into bite sized pieces - [ ] 1 lb flank steak or sirloin, thinly sliced - [ ] 5-6 cloves garlic, finely minced - [ ] 2 tbsp cornstarch - [ ] 2 tbsp shao xing wine (dry sherry or dry white wine is fine) - [ ] 1 tbsp oyster sauce - [ ] 1 tbsp soy sauce - [ ] 1 tbsp dark soy sauce - [ ] 2 tsp sugar - [ ] 1 tsp kosher salt - [ ] 1/2 tsp black pepper - [ ] 1/2 tsp baking soda - [ ] Cooking oil Sauce— - [ ] 3/4 cup water - [ ] 2 tbsp soy sauce - [ ] 2 tbsp oyster sauce - [ ] 1 dark soy sauce - [ ] 1 tsp sugar - [ ] 1/2 tsp black pepper - [ ] 1/2 tsp kosher salt 1. Marinate beef with cornstarch, baking soda, soy sauce, dark soy sauce, oyster sauce, shao xing wine, sugar, salt, black pepper and garlic. Set aside marinate to marinate for 15 minutes. 2. In a small bowl, combine water, soy sauce, oyster sauce, dark soy sauce, sugar, black pepper, and salt. 3. Blanche broccoli in boiling water for 30 seconds and then soak in an ice bath. Strain dry in a colander. Plate broccoli to make a bed for the beef. 4. In a large wok, heat oil on high heat then add marinated beef. Spread it around the pan evenly and let it sear about 2-3 minutes on each side. 5. Pour in the sauce, combine with the meat and watch the sauce magically thicken because of the cornstarch. This should take another minute or two. 6. For the cooked beef and all of its sauce over the broccoli. Serve it with a side of white rice or by itself. Enjoy! #beefandbroccoli #chinesefood #chinesetakeout #easyrecipe #asianfood
stephvnietea7,000,000 次观看 • 2 年前
Special Father’s Day shoutout to the one and only Papa Tea 💜 He is my role model and he’s taught me everything I know. Thankful for the sacrifices he’s made for our beautiful family 🙏🏼✨ Happy Father’s Day to all the Dad’s, father figures and fur daddies out there! ➡️ Recipe: Papa Tea’s Orange Chicken Serves 3-4 * 1 1/2 lbs chicken thigh, boneless, skinless * 1/2 tbsp kosher salt * 1/2 tbsp garlic powder * 1/2 tsp White or black pepper Batter— * 1/2 cup corn starch * 3/4 cup all purpose flour * 1 1/2 tbsp Baking powder * 3/4 cup water Sauce— * 1 1/2 cup orange juice, sunny d works! * 1/4 cup Orange concentrate * 3 tbsp vinegar (distilled) * 4 tbsp sugar * 1 tbsp Soy sauce Optional: 2 drops yellow food coloring (for color) Slurry— * 2 tbsp water * 1 tbsp cornstarch * Frying oil, I like using peanut oil 1. Trim off fat from chicken. Slice into 1/4 inch pieces. Season with salt, white pepper, and garlic powder. Set aside and marinade for at least 30 minutes. 2. In a large bowl, combine cornstarch, flour, baking powder, and water. Whisk together until smooth and thick consistency. 3. Add marinated chicken to the batter. Mix well until chicken is evenly coated. 4. In a bowl, mix together, orange juice, orange concentrate, sugar, and soy sauce. 5. In a large wok, heat oil to 350°F. Fry battered chicken for 3-4 minutes or until the batter is firm and is a pale beige color. Remove from oil and strain. Let it cool. (You can store this in the fridge for up to one week or freeze for up to 1 month) 6. When ready to cook, fry par fried chicken for another 2-3 minutes at 400°F or until batter turns golden and crispy. 7. In a pan heat as much sauce mixture as you need. (I usually do half at a time) Once sauce is boiling, add cornstarch slurry to thicken. 8. Add double fried chicken pieces, toss well and until everything is evenly coated. Serve hot and enjoy! #orangechicken #chinesefood #takeout #recipes #easyrecipe #cooking #dad
stephvnietea4,800,000 次观看 • 2 年前
![This recipe is so addicting and seasoned so well especially with the seasoned minced garlic 😮💨 ➡️ Recipe: Green Beans & Chicken Recipe Serves 3-4 Ingredients— - [ ] 1lb green beans, stemmed and cut in half - [ ] 1/2lb chicken thighs (or breast if preferred), cut into 1/4 inch slices and against the grain - [ ] 1 tbsp oyster sauce (can use mushroom sauce as sub) - [ ] 1 tbsp soy sauce - [ ] 1/2 tbsp dark soy sauce - [ ] 1 tsp cornstarch - [ ] 1/2 tsp sugar - [ ] 1/8 tsp baking soda - [ ] 6-8 garlic cloves, finely minced - [ ] 1/4 tsp chicken bouillon - [ ] 1/4 tsp sugar - [ ] 1/8 tsp kosher salt - [ ] Cooking oil 1. Stem and cut green beans in half. Wash and rinse. Pat dry thoroughly. Set it aside. 2. Marinate sliced chicken with oyster sauce, soy sauce, dark soy sauce, cornstarch, sugar and baking soda. Marinate for 15 mins. 3. To finely minced garlic, season with chicken bouillon, sugar and salt. Mix well and set aside. 4. In a large wok, heat enough oil to shallow fry. About 1/2 cup of oil depending on the size of your wok. Heat oil to 350F. 5. Add green beans to oil carefully. Fry for 30 seconds. If steaming, add green beans to boiling water for 1 min. For both methods, strain green beans right away and set it aside to cool (at room temp) while following the next steps. 6. Leave 1-2 tbsp of oil in wok. Sauté chicken until cooked through. Shift chicken to one side of the wok. 7. Add garlic and sauté for 30 seconds-1 mins (so it doesn’t burn). 8. Add green beans then toss together with garlic and chicken. 9. Serve with steamed rice. Enjoy! #greenbeans #stirfry #recipe #easyrecipe #asianfood #takeoutfood #takeawayfood](https://ttanon.com/i/c/7332644631114550574-720.webp)
This recipe is so addicting and seasoned so well especially with the seasoned minced garlic 😮💨 ➡️ Recipe: Green Beans & Chicken Recipe Serves 3-4 Ingredients— - [ ] 1lb green beans, stemmed and cut in half - [ ] 1/2lb chicken thighs (or breast if preferred), cut into 1/4 inch slices and against the grain - [ ] 1 tbsp oyster sauce (can use mushroom sauce as sub) - [ ] 1 tbsp soy sauce - [ ] 1/2 tbsp dark soy sauce - [ ] 1 tsp cornstarch - [ ] 1/2 tsp sugar - [ ] 1/8 tsp baking soda - [ ] 6-8 garlic cloves, finely minced - [ ] 1/4 tsp chicken bouillon - [ ] 1/4 tsp sugar - [ ] 1/8 tsp kosher salt - [ ] Cooking oil 1. Stem and cut green beans in half. Wash and rinse. Pat dry thoroughly. Set it aside. 2. Marinate sliced chicken with oyster sauce, soy sauce, dark soy sauce, cornstarch, sugar and baking soda. Marinate for 15 mins. 3. To finely minced garlic, season with chicken bouillon, sugar and salt. Mix well and set aside. 4. In a large wok, heat enough oil to shallow fry. About 1/2 cup of oil depending on the size of your wok. Heat oil to 350F. 5. Add green beans to oil carefully. Fry for 30 seconds. If steaming, add green beans to boiling water for 1 min. For both methods, strain green beans right away and set it aside to cool (at room temp) while following the next steps. 6. Leave 1-2 tbsp of oil in wok. Sauté chicken until cooked through. Shift chicken to one side of the wok. 7. Add garlic and sauté for 30 seconds-1 mins (so it doesn’t burn). 8. Add green beans then toss together with garlic and chicken. 9. Serve with steamed rice. Enjoy! #greenbeans #stirfry #recipe #easyrecipe #asianfood #takeoutfood #takeawayfood
stephvnietea5,500,000 次观看 • 2 年前
SAVE this recipe for your next meal! It’s just like Papa Tea’s stir fried crab but with shrimp and shrimp paste 😋 ➡️ Recipe: Stir fried shrimp 🦐 2 lbs shrimp, head-on, trimmed and deveined 1/3 cup cornstarch 1/3 cup cooking oil 1 medium onion 1-2 jalapeños 3 stalks green onions 1 inch piece ginger 4-5 cloves garlic 2 tbsp butter 3 tbsp oyster sauce 1 1/2 tbsp crab paste in soy bean oil 1/2 tbsp fish sauce 2 tsp sugar 2 tbsp chicken boullion 1/4 tsp black pepper Trim the horns, antennae, and front legs from the shrimp using kitchen shears. Devein, then rinse and pat dry thoroughly. Coat the shrimp with cornstarch, tossing until evenly coated. Heat 1/3 cup of cooking oil in a large pan or wok over medium-high heat. Working in small batches, arrange the shrimp in a single layer and cook for 1–2 minutes per side, until lightly golden and crispy. Remove and set aside. Discard all but 2 tablespoons of oil from the wok, leaving the browned bits and drippings behind. Add the butter and let it melt. Sauté the onions, garlic, and ginger for about 2 minutes, until the onions are just translucent. Add the oyster sauce, fish sauce, sugar, chicken bouillon, and black pepper. Stir well until the seasonings are fully dissolved and combined, about 1 minute. Add the sliced jalapeños and toss for 30 seconds. Return the shrimp to the wok and toss until evenly coated in the sauce. Add the green onions and give everything one final toss. Serve with steamed white rice and enjoy! #shrimp #easyrecipe #recipes #foodtiktok #cooking
stephvnietea749,200 次观看 • 5 个月前
Love these as an appetizer but hate paying for it at restaurants because they’re so easy and cheap to make! ➡️ Recipe: Firecracker Shrimp 🧨 * 1lb shrimp, size 16/20, deveined and cleaned * 1/2 tsp garlic powder * 1/2 tsp kosher salt * 1/2 tsp sesame oil * 1/4 tsp black pepper * 1/8 tsp baking soda * Spring roll pastry wrappers * Frying oil, I use peanut oil Sealing paste— * 1 tbsp all-purpose flour * 2 1/2 tbsp water 1. Devein and clean shrimp. Pat the shrimp dry with paper towels. 2. Season shrimp with garlic powder, salt, sesame oil, black pepper, and baking soda. Mix well and set aside. 3. In a small bowl, mix flour and water to form a thick paste. 4. Peel a sheet of the pastry wrapper and lay it on your cutting board. Place one seasoned shrimp with the tail sticking out of the wrapper. Roll the shrimp over so the pastry is covering it once then fold over the excess pastry towards the shrimp. Spread some of the flour seal over the end edge of the pastry. Then continue to roll the shrimp to the end of the pastry sheet. Repeat until all the shrimps are wrapped. 5. Heat your oil to 350°F in a large pan or pot. Fry the shrimp for 4 to 5 minutes or until golden. 6. Strain and serve with sweet and sour sauce. Enjoy! #firecrackershrimp #shrimp #shrimprecipe #takeoutfood #easyrecipe #recipe #asianfood
stephvnietea2,900,000 次观看 • 2 年前
Replying to @Meee The easiest and tastiest egg fried rice in under 20 mins! My Dad’s fried rice was always so light and fluffy but in his own words, “SOO SIMPLE, VERY EASY to cook!” ➡️ Recipe: Egg Fried Rice 🍚 4 cups cooked, cooled rice 1/3 cup frozen peas and carrots 3 large eggs 3 tbsp water 1 tbsp oyster sauce 1 tbsp soy sauce 1 tsp chicken bouillon powder 1 tsp sugar 1/2 tsp kosher salt 1/4 tsp white pepper 1/2 cup onions, small dice or half a small onion 3-4 garlic cloves 1 tsp sesame oil (or add to taste) Garnish- Green onions, thinly sliced Cooking oil *Rice should be cooked and then immediately put into the fridge within the first hour of being cooked. Use the next day otherwise throw it away. 1. Prep and chop onions, garlic and green onions. Set aside. 2. Crack 3 raw eggs into a small bowl and whisk evenly. Set aside. 3. In a small bowl combine water, oyster sauce, soy sauce, chicken bouillon, sugar, kosher salt, white pepper. Mix well and set aside. 4. In a wok, heat oil and make sure wok is hot. Sauté onions and garlic together for 1 minute or just until fragrant. Add in eggs and scramble eggs until 80% cooked though (you want eggs to be a little runny still). 5. Immediately add rice. Use spatula to break up all rice kernels evenly so there are no clumps and cooking the eggs through. About 2 mins. Add extra cooking oil if it looks dry. 6. Pour in the sauce and evenly coat the rice. 7. Add peas and carrots along with sesame oil to finish with one last toss of everything together. Enjoy! #friedrice #chinesefood #takeoutfood #easyrecipe #asianfood #recipe
stephvnietea3,200,000 次观看 • 2 年前
Replying to @Mary Nohs This recipe tastes just like my Dad’s so please make sure to give this a try! I always try my best to replicate my dad’s flavors but this one is like he made it himself 😭 ➡️ Recipe: Restaurant-Style Teriyaki Chicken * 1 lb chicken thighs, skin on, boneless * 1/4 cup soy sauce, I use regular soy sauce (low sodium is fine) * 2 tbsp shaoxing wine or mirin * 2 tbsp sugar * 1/2 tsp chicken bouillon or MSG * 1/2 tsp black pepper * 1/4 tsp ginger powder * 1/4 tsp garlic powder Optional: * 1/8 tsp turmeric powder * 1/8 tsp paprika 1. Trim off excess fat from chicken thighs and leave chicken in whole pieces with the skin attached. 2. In a large bowl, combine soy sauce, shaoxing wine, sugar, chicken, bouillon, ginger powder, garlic powder, black pepper, turmeric powder, and paprika. Mix until everything is dissolved. Add the chicken and massage with the sauce. Marinate while covered for at least four hours or overnight for best results 3. Preheat air fryer to 350°F. Air fry chicken skin side up for 25 to 30 minutes (cook time varies depending how big your chicken pieces are) flipping the chicken over halfway through the time. Then flipping it back to the skin side up for the last 3 to 5 minutes to develop a nice crust. 4. *Oven Baking Method: using the same method at 350°F for 40-50 mins. Making sure to base the chicken with the juices a couple of times during the cooking process. 5. Once the chicken is cooked through, let it rest for 10 to 15 minutes and cut into 1 inch chunks. Serve over rice, drizzle teriyaki sauce and top with green onions. ➡️ Papa Tea’s Teriyaki sauce Makes ~ 1 Cup * 1/2 cup water * 1/3 cup plum sauce * 2 tbsp soy sauce * 1 tbsp sugar Slurry— * 1 tbsp cornstarch * 2 tbsp water 1. In a small sauce pan, combine water, plum sauce, soy sauce and sugar. Stir gently and bring to a boil. 2. Mix cornstarch and water ensuring cornstarch is dissolved. Pour immediately into boiling sauce and stir continuously. Sauce will thicken up. Turn down heat after 1 minute of boiling. Enjoy! #teriyakichicken #chinesefood #takeout #easyrecipes #recipe #asianfood
stephvnietea3,000,000 次观看 • 2 年前
I love mango sticky rice and I always love chia puddings. Combing the two is a match made in heaven! 🥭 ➡️ Recipe: Mango Sticky Rice (flavored) Chia Pudding Makes 4-5 servings * 2 cups coconut cream * 1 cup water * 5-6 tbsp chia seeds (6 tbsp for thicker pudding) * 1 tbsp honey * 1 1/2 cup frozen mango chunks, puréed * Fresh mangoes, cubed 1. In a large bowl, combine coconut cream, water, Chia seeds, and honey. String until the honey has dissolved and Chia seeds are not floating at the top. Keep covered and leave in the fridge overnight until the pudding has thickened. 2. Thaw out frozen mango chunks or microwave for 1-2 mins to thaw. Purée in blender until smooth or you can leave it a little chunky. Store in or tight container. 3. To serve: layer 2 tbsp of mango purée and the bottom of container, then 1/2 cup of chia pudding and top with fresh cut mangoes bites. Optional: drizzle honey on top or eat it with some granola. Enjoy! #mangostickyrice #mango #mangorecipe #chiapudding #easyrecipe
stephvnietea2,600,000 次观看 • 2 年前
After the January we’ve had, here’s my recipe for a comforting bowl of wonton noodles soup 🙂↕️🍜 🗣️ Shoutout to @dimsimlim for the wonton wrapping hack— It’s saves so much time! ➡️ Recipe: Wonton Noodle Soup Serves 3-4 ~30 wontons * 1 package wonton wrappers * 1/4 lb ground pork (chicken or turkey if preferred) * 1/4 lb shrimp, peeled, deveined, and finely minced * 2 stalks green onions, thinly sliced * 1 tbsp soy sauce * 3 cloves garlic, grated or finely minced * 1 tsp sesame oil * 1/2 tsp sugar * 1/2 tsp ginger, grated * 1/2 tsp baking soda * 1/2 tsp black pepper or to taste Broth— * 8 cups low-sodium chicken broth * 1 tsp kosher salt or to taste * 1 tsp chicken bouillon * Baby Bok Choy, cleaned and cut in half * 14 oz/ 1 packaged of wonton noodles or egg noodles * Garnish: thinly sliced green onions and Chinese red vinegar for dipping (optional) 1. In a large bowl, combine ground pork, shrimp, green onions, soy sauce, garlic, sesame oil, sugar, ginger, baking soda, and black pepper. Mix thoroughly with hands until everything is combined evenly. Put the entire mixture into a large ziplock bag. Get rid of any excess air and seal tightly. Trim the bottom corner to make a 1-inch hole. Set aside. 2. To wrap wontons: Place one wonton wrapper in hand and gently squeeze ~1/2 tablespoons of filling while sealing the top of the wrapper by pinching and bunching the wrapper together to form a sack. Repeat until all of the wontons have formed. 3. To cook wontons: Bring water to a boil in a medium pot. Add 6-10 wontons in. Then immediately pour 1 cup of cold water into the pot. Once the water comes back to a boil and the wontons are floating, the wontons are ready. 4. To make broth: In a large pot, bring chicken broth to a boil, then season with chicken bouillon and salt. 5. Cook egg noodles according to the package. Blanch bok choy for 30 seconds. Combine the noodles, bok choy, wontons, and soup into a serving bowl. 6. Garnish with green onions (red vinegar optional) and enjoy! #easyrecipes #wontons #wontonnoodlesoup #chinesefood #soupseason
stephvnietea1,700,000 次观看 • 1 年前
The hardest part about leaving the Philippines? Saying goodbye! 🥹🇵🇭 But @flypal definitely knew how to make the trip home a little sweeter! ✈ From one last feast at the Mabuhay Lounge in Manila to delicious meals, cozy lie-flat seats, and of course, MORE arroz caldo at 30,000 feet! Ya girl was well fed and well rested! But beyond all the little luxuries, it was the genuine warmth and hospitality of the crew that made this experience so memorable. It's those little moments of kindness that make you feel right at home, even thousands of miles in the sky. Thank you @flypal for sending me home with a full belly and an even fuller heart! Until next time, Philippines! 🥹 Hosted by @flypal @Tourism Promotions Board 🇵🇭 @phtourismamericas #tpbgovph #LoveThePhilippine
stephvnietea18,600 次观看 • 6 天前
Save my recipe for your next quick and easy meal idea 💡 ➡️ Recipe: Bok Choy and Chicken Stir-Fry * 1 lb chicken thighs or chicken breast, 1/4 inch thick slices * 1 lb baby bok choy * 5-6 cloves garlic, roughly minced * 2 tbsp cooking oil of choice Marinade— * 2 tbsp Oyster sauce * 1/2 tsp Salt * 1/4 tsp white or black ground pepper * 1/8 tsp Baking soda Sauce— * 1/4 cup Chicken broth (or water) * 2 tbsp oyster sauce * 1 tbsp soy sauce * 1/2 tsp sugar Cornstarch slurry— * 1 tbsp cornstarch * 2 tbsp water 1. Wash and drain bok choy well. Trim the ends and split in half if they’re too big. 2. Marinade sliced chicken with oyster sauce, salt, pepper and baking soda. Mix well and set aside. 3. In a small bowl, combine chicken broth, oyster sauce, soy sauce, and sugar. Mix well and set aside. 4. Heat oil in a large wok or pan then on medium high heat, cook marinade chicken until cooked through and slightly golden on each side. Remove from pan. 5. In the same pan and more oil if needed then sauté minced garlic for 30 seconds or until translucent and fragrant. Pour all of the sauce into the wok and bring to a boil. 6. Add bok choy and give it a toss then cove with a lid for 1-2 minutes to steam. I like my veggies to remain crunchy and vibrant green but cook it to your preference. 7. Uncover the lid then add cooked chicken. Mix well. 8. Push everything to the side to expose the sauce. Mix your cornstarch slurry well then pour into the sauce. Mix well and the sauce will thicken up. Toss everything one more time. Serve and enjoy by itself or over rice. Enjoy! #easyrecipes #chickenandbokchoy #stirfry #recipe #mealprep #recipeideas #recipes #chicken
stephvnietea1,000,000 次观看 • 1 年前
![Replying to @Yara This recipe is so easy to make and you probably have all of these ingredients already in your pantry! Thank goodness for Papa Tea 🙏🏼 ➡️ Recipe: Restaurant- style Sweet & Sour Sauce Serves 4-6 - [ ] 1/2 cup water - [ ] 1/3 cup vinegar - [ ] 1/4 cup sugar +1 tbsp sugar if you want it a bit sweeter - [ ] 1 tbsp soy sauce Slurry: - [ ] 1 tbsp cornstarch - [ ] 2 tbsp water Optional: (for color) - [ ] 1/8 tsp turmeric powder - [ ] 2 drops red food coloring 1. In a small sauce pan, combine, water, vinegar, sugar and soy sauce. (Add turmeric and coloring if desired) Bring to a boil and stir to dissolve sugar. About 2-3 minutes. 2. In a small bowl, make slurry by combining cornstarch and water. Dissolve to ensure there aren’t any clumps. 3. Bring sauce down to a low simmer and pour in slurry while continuing to stir. Sauce will thicken right away. After about 1-2 mins of thickening, turn heat off. 4. Enjoy at room temperature or warm or store in air tight container. Can be stored for up to 1 week in the fridge. #sauce #sweetandsoursauce #takeoutfood #chinesetakeaway #easyrecipe](https://ttanon.com/i/c/7323007573773372715-720.webp)
Replying to @Yara This recipe is so easy to make and you probably have all of these ingredients already in your pantry! Thank goodness for Papa Tea 🙏🏼 ➡️ Recipe: Restaurant- style Sweet & Sour Sauce Serves 4-6 - [ ] 1/2 cup water - [ ] 1/3 cup vinegar - [ ] 1/4 cup sugar +1 tbsp sugar if you want it a bit sweeter - [ ] 1 tbsp soy sauce Slurry: - [ ] 1 tbsp cornstarch - [ ] 2 tbsp water Optional: (for color) - [ ] 1/8 tsp turmeric powder - [ ] 2 drops red food coloring 1. In a small sauce pan, combine, water, vinegar, sugar and soy sauce. (Add turmeric and coloring if desired) Bring to a boil and stir to dissolve sugar. About 2-3 minutes. 2. In a small bowl, make slurry by combining cornstarch and water. Dissolve to ensure there aren’t any clumps. 3. Bring sauce down to a low simmer and pour in slurry while continuing to stir. Sauce will thicken right away. After about 1-2 mins of thickening, turn heat off. 4. Enjoy at room temperature or warm or store in air tight container. Can be stored for up to 1 week in the fridge. #sauce #sweetandsoursauce #takeoutfood #chinesetakeaway #easyrecipe
stephvnietea1,800,000 次观看 • 2 年前
Chow mein but make it crispy and saucy 😋 ➡️ Recipe: Crispy Chow Mein Noodles Serves 4-6 * 14-16oz package of thin egg or wheat noodles * 4-5 garlic, finely minced * Frying oil, I use peanut oil Protein— * 1/4 lb beef, thinly sliced, I used flank steak * 1/8 tsp baking soda * 1/8 tsp kosher salt * 1/8 tsp ground black pepper * 1/4 lb shrimp, peeled and deveined * 1/4 lb baby scallops * 1/8 tsp kosher salt * 1/8 tsp ground black pepper Veggies— * Bok choy, washed and cut in half * 1 medium carrot, peeled and thinly sliced * 1 cup sugar snap peas, deveined * 1 cup baby corn, canned is fine * 1 cup straw mushrooms, canned Sauce— * 2 tbsp oyster sauce or mushroom sauce * 1 1/2 tbsp soy sauce * 1 tsp sugar * 1 tsp chicken bouillon * 1/8 tsp ginger powder * 1/4 cup shaoxing wine * 2 1/2 cups chicken broth Slurry— * 2 tbsp cornstarch * 3 tbsp water 1. In a bowl, season thinly sliced beef with baking soda, salt and pepper. Set aside. 2. In another bowl, season shrimps and scallops with salt and pepper. Set aside. 3. Prep vegetables. 4. In a small bowl, combine oyster sauce, soy sauce, sugar, chicken, bouillon, ginger powder, and shaoxing wine. Set aside. 5. In a wok, heat enough frying oil to deep fry noodles, 300F. Loosen the noodles from inside the package. Add noodles in to the frying oil and fry for 3 to 4 minutes. Make sure to form the noodles into a rounded shape or whatever fits your serving plate. Carefully use a large spatula and flip over the noodles to fry for another 3 to 4 minutes. Strain over paper towel lined plate. Set aside. 6. Remove all the 2 tablespoons of oil from the wok. So take garlic for 30 seconds or until fragrant. Then sauté beef until halfway cooked then add in shrimp and scallops. 7. Once the protein is 90% cooked through, add in all of the vegetables, then pour in the sauce and chicken broth. Cover with a lid and let it steam for 2 to 3 minutes. Uncover. Vegetable still has a bite to them. 8. Add cornstarch slurry to thicken the sauce. Bring to boil. And serve over the fried noodles. Enjoy! #chowmein #crispychowmein #chinesefood #vegetables #takeout #recipe #easyrecipe
stephvnietea1,600,000 次观看 • 2 年前
Squid goals: crispy, savory, and totally irresistible 🦑 ➡️ Recipe: Salt & Pepper Fried Calamari * ½ lb squid tubes & tentacles, cleaned * ½ tsp salt * ¼ tsp baking soda * ½ tsp Shaoxing wine * 2 garlic cloves, minced * 1/3 cup red bell pepper, small cubes * 1 jalapeno, thinly sliced * Neutral oil for frying (i.e. peanut, canola, sunflower) Seasoning— * 1/2 tbsp sugar * 2 tsp kosher salt * 1/4 tsp black pepper Wet Batter— * ¼ cup cornstarch * ¼ cup all-purpose flour * ½ tsp baking powder * ¼ tsp garlic powder * ⅓ cup (ice-cold) sparkling water Dredge— * ½ cup cornstarch * ¼ cup all-purpose flour 1. Slice squid into ½-inch rings. Combine with salt, baking soda, and Shaoxing wine. Mix well and marinade for 10-15 mins. Pat very dry with paper towels. 2. In a small bowl, combine sugar, salt kosher salt and black pepper to make the seasoning. Mix well and set aside. 3. In a bowl, combine cornstarch, all-purpose flour, baking powder, garlic powder, and ice cold sparkling water. Mix well to get a thin pancake-like consistency. Add (patted dry) squid and mix until well coated. Leave in the fridge for 10 minutes or until after the next step. *** The cold batter helps keep the crunchiness once fried. 4. In a bowl, combine cornstarch and all purpose for the dredge. Whisk to combine and set aside. 5. Heat ~3 cups oil to 375°F . 6. Grabbing a few pieces of squid from the batter, shake off the excess batter then put the squid in the dry dredge, pressing lightly to create a rough, craggy crust. Shake off excess dredge. 7. Fry squid in small batches, 1–2 minutes max, until puffed and lightly golden. Drain on a wire rack and not paper towels to prevent sogginess. 8. In a wok/skillet, heat 1/2 tbsp oil. Sauté minced garlic, bell pepper and jalapeños until fragrant, about 1 minute. Toss in calamari and salt and pepper seasoning. Toss well. Serve and enjoy! #friedcalamari #saltandpeppercalamari #easyrecipe #recipe #snack
stephvnietea373,800 次观看 • 1 年前
TAKEOUT TOUCHDOWNS— Ep 1. Feat. Papa Tea and he’s wing recipe that’s worthy for a Super Bowl WIN! Swear Papa Tea really does believe the Eagles will go to Super Bowl LX this year. GO BIRDS 🦅💚 ➡️ RECIPE: Garlic Honey Wings 🍯 🧄 Wings— * 4 lbs chicken wings, separated into wingettes and drummettes * 1/2 cup cornstarch * 1/3 cup water * 1/2 tbsp kosher salt * 2 tsp onion powder * 2 tsp garlic powder * 2 tsp baking powder * 1/2 tsp black or white pepper * 1/4 tsp ginger powder Sauce— * 1/2 cup water * 3 tbsp oyster sauce * 3 tbsp soy sauce * 2 1/2 tbsp honey * 2 tsp sugar * 1 whole bulb garlic, finely minced * Optional, dried chilies * Frying oil, peanut or canola In small saucepan, heat 1/4 cup of frying oil. On medium heat, add minced garlic. Continuously stir garlic to not burn and fry the garlic evenly. Once the garlic is lightly-golden brown, strain and remove the garlic from the oil. ~4-6 mins. Set garlic aside. (Reserve the garlic oil to fry eggs or make stir fry with!) In a large bowl marinade the wings in cornstarch, water, salt, onion powder, garlic powder, baking powder, pepper and ginger powder. Mix well and marinate for at least 1 hour but overnight (in the fridge) for best results. In a small bowl, combine water, oyster sauce, soy sauce, honey, and sugar to make the sauce. Stir well to ensure the sugar has dissolved. Heat 4-5 cups of frying oil in a large pan/pot to 350F. Toss the wings in the marinade to ensure everything is still nicely coated before frying. Place wings in the oil and fry for 12-14 minutes. Fry in 2-3 batches if needed. Once wings are a deep golden, crispy and reaches 165F internal temp, strain and set aside. In a large wok/pan, add ~1 tbsp of oil and sauté dried chilies for 1 minute. (optional, otherwise no oil is needed). Then on med-high heat, pour all of the sauce and bring to a boil. Simmer for 3-5 mins or until the sauce has reduced by 1/3 and slightly thickened. Add the fried wings and toss well to evenly coat the wings. It’s ok if there’s a little sauce at the bottom of the pan, it will be absorbed. Top with 3-4 tbsp of fried garlic, or as much or as little as desired. Toss once more then serve and enjoy! #superbowlfood #wings #takeoutfood #easyrecipe #cooking @NFL @NFL Network @Philadelphia Eagles @NFL on Prime Video @NFL on CBS
stephvnietea248,000 次观看 • 10 个月前