Cantonese Stir-fry

Cantonese Stir-fry Recipe - Ground Beef, Celery, Mushrooms, and Rice Noodles

Region / culture: Asia, China, Northeast Asia | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cantonese Stir-fry is a delicious and savory dish that combines ground beef, vegetables, and a flavorful sauce. This dish is easy to make and perfect for a quick weeknight meal.

History

Cantonese Stir-fry is a popular dish in Cantonese cuisine, known for its bold flavors and use of fresh ingredients. This dish has been enjoyed for generations in Chinese households and has since become a favorite in many Western countries.

Ingredients

1 lb (454 g) ground beef
1 cup sliced celery
1 cup chopped or minced onion (red, white, or yellow only) or (1 cup onion paste)
0.25 tsp garlic powder
1 cup water or (1 cup beef broth)
1 x 1 oz (28 g) package brown gravy mix
3-4 tbsp soy sauce (dark or light only)
0.5 tsp brown sugar
0.25 tsp ground black pepper
2 cup bean sprouts, rinsed and drained
1 x 4 oz (113 g) can sliced mushrooms with liquid
3 cup hot, cooked rice (brown or white only)
1 x 3 oz (85 g) can rice noodles or chow mein noodles

How to prepare

In a lightly greased wok or skillet, cook beef, celery, onion, and garlic powder until the meat is no longer pink and the vegetables are tender-crisp. Stir frequently to crumble the meat.
Add water, gravy mix, soy sauce, sugar, and pepper.
Cook, stirring constantly, until thickened for 2 to 3 minutes.
Add bean sprouts and mushrooms. Heat thoroughly.
Serve over beds of fluffy rice and top with noodles.

Variations

Substitute ground chicken or turkey for the ground beef for a lighter option.
Add in your favorite vegetables such as bell peppers, broccoli, or snow peas for added nutrition and flavor.

Cooking Tips & Tricks

Make sure to cook the beef until it is no longer pink to ensure it is fully cooked.

- Stir frequently while cooking to crumble the meat and evenly distribute the flavors.

- Adjust the soy sauce and sugar to taste, depending on your preference for saltiness and sweetness.

Serving Suggestions

Serve Cantonese Stir-fry over hot, cooked rice and top with chow mein noodles for added crunch. Pair with a side of steamed vegetables for a complete meal.

Cooking Techniques

Stir-frying is a quick and high-heat cooking method that helps to retain the nutrients and flavors of the ingredients. Make sure to have all your ingredients prepped and ready to go before starting to cook.

Ingredient Substitutions

You can use chicken or pork instead of beef in this recipe. You can also use low-sodium soy sauce for a healthier option.

Make Ahead Tips

You can prepare the beef and vegetable mixture ahead of time and store it in the refrigerator until ready to cook. Just reheat and add the bean sprouts and mushrooms before serving.

Presentation Ideas

Serve Cantonese Stir-fry in a large serving bowl or on individual plates. Garnish with sliced green onions or sesame seeds for a pop of color.

Pairing Recommendations

Pair Cantonese Stir-fry with a side of steamed white rice and a refreshing cucumber salad. For drinks, try a cold glass of green tea or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 350 calories per serving.

Carbohydrates

This recipe contains approximately 40 grams of carbohydrates per serving.

Fats

This recipe contains approximately 15 grams of fat per serving.

Proteins

This recipe contains approximately 25 grams of protein per serving.

Vitamins and minerals

Cantonese Stir-fry is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Cantonese Stir-fry is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Cantonese Stir-fry is a flavorful and satisfying dish that is perfect for a quick and easy meal. With a balance of protein, carbohydrates, and vegetables, this dish is both delicious and nutritious. Enjoy this dish with your family and friends for a taste of Cantonese cuisine.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Cantonese Stir-fry. It was during my trip to Hong Kong many years ago, when I decided to take a cooking class to learn more about the local cuisine. The instructor, a talented chef named Mrs. Lee, taught us how to make this delicious and flavorful dish that has since become one of my all-time favorites.

Mrs. Lee was a kind and patient teacher, guiding us through each step of the recipe with grace and expertise. She explained the importance of using fresh and high-quality ingredients, as well as the techniques needed to achieve the perfect balance of flavors in Cantonese cooking. As I watched her effortlessly toss the ingredients in the wok, I knew I was witnessing something truly special.

After the class was over, I made sure to jot down every detail of the recipe in my notebook. I wanted to recreate this dish at home for my family and friends, to share a taste of my culinary adventure in Hong Kong. Little did I know that this recipe would become a staple in my kitchen, a go-to meal for busy weeknights and special occasions alike.

Back home, I gathered the necessary ingredients for the Cantonese Stir-fry: thinly sliced beef, fresh vegetables such as bell peppers, mushrooms, and snow peas, as well as aromatics like garlic and ginger. I marinated the beef in a mixture of soy sauce, oyster sauce, and sesame oil, allowing the flavors to meld together while I prepared the rest of the ingredients.

As I heated up my trusty wok, I could almost hear Mrs. Lee's voice in my head, reminding me to keep the heat high and the movements quick and precise. I added the marinated beef to the hot wok, the sizzle of the meat hitting the pan sending a wave of nostalgia over me. I tossed in the vegetables, their vibrant colors and crisp textures adding a visual appeal to the dish.

The aroma of the stir-fry filled my kitchen, a tantalizing mix of savory and sweet scents that made my mouth water in anticipation. I added a splash of chicken broth and a dash of cornstarch to thicken the sauce, the final touch that brought all the flavors together in perfect harmony.

As I plated the Cantonese Stir-fry and garnished it with fresh cilantro, I couldn't help but smile at the memories of my time in Hong Kong. The recipe had not only taught me a new dish to add to my repertoire, but it had also opened my eyes to the beauty and complexity of Cantonese cuisine.

Since then, I have made this stir-fry countless times, each batch a little different from the last as I experiment with different vegetables and seasonings. But no matter how many times I make it, the dish always brings me back to that kitchen in Hong Kong, with Mrs. Lee by my side, guiding me through the steps with patience and grace.

I am grateful for the experiences and knowledge that I have gained from my travels and cooking adventures. They have not only enriched my life but have also allowed me to share my love of food with those around me. And so, as I sit down to enjoy a steaming bowl of Cantonese Stir-fry with my family, I am filled with gratitude for the memories and flavors that have shaped my culinary journey.