Jing Lan Cai Neu Rou Si

Jing Lan Cai Neu Rou Si Recipe - Authentic Hong Kong Cuisine

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Jing Lan Cai Neu Rou Si is a traditional Chinese dish that features tender beef stir-fried with cabbage and red pepper. This dish is packed with flavor and is sure to satisfy your taste buds.

History

This recipe has been passed down through generations in Chinese households. It is a popular dish that is often enjoyed during family gatherings and special occasions.

Ingredients

400 g of beef
1 stalk of spring onion
200 g of tender cabbage
1 red pepper

Seasoning

2 tbsp of light soy sauce
0.25 tbsp of soda powder
1 tbsp of minced ginger
1 tbsp of cornflour
1 tbsp of salt
0.5 tbsp of yellow wine

How to prepare

Shred the beef and add the seasoning, mix well, then marinate for 30 minutes.
Chop the spring onion and red pepper, then add them to the beef.
In a separate pan, stir fry the tender cabbage with 2 tbsp of oil and 0.5 tbsp of salt until it is cooked.
Dish up the tender cabbage and arrange it on the surface as a garnish.
Heat the wok with 2 tbsp of oil.
Stir fry the marinated beef on high heat until it is 80% cooked.
Pour the beef on the surface of the tender cabbage along with all the sauce, then serve.

Variations

Add other vegetables such as carrots or mushrooms for added flavor and nutrition.
Use chicken or pork instead of beef for a different twist on this dish.

Cooking Tips & Tricks

Make sure to marinate the beef for at least 30 minutes to allow the flavors to fully develop.

- Stir fry the beef on high heat to ensure that it cooks quickly and retains its tenderness.

- Be sure to stir fry the cabbage until it is cooked but still retains its crunchiness.

Serving Suggestions

Serve Jing Lan Cai Neu Rou Si with steamed rice or noodles for a complete meal.

Cooking Techniques

Stir frying is the main cooking technique used in this recipe. Be sure to cook the beef on high heat to ensure that it cooks quickly and retains its tenderness.

Ingredient Substitutions

You can use chicken or pork instead of beef in this recipe.

- Feel free to use any vegetables you have on hand in place of the cabbage and red pepper.

Make Ahead Tips

You can marinate the beef ahead of time and store it in the refrigerator until you are ready to cook.

Presentation Ideas

Garnish the dish with chopped spring onions or sesame seeds for a pop of color and flavor.

Pairing Recommendations

Serve Jing Lan Cai Neu Rou Si with a side of steamed broccoli or a light salad for a well-rounded meal.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Each serving of Jing Lan Cai Neu Rou Si contains approximately 300 calories.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those looking to reduce their carb intake.

Fats

The fats in this dish come primarily from the beef and oil used for cooking. Be sure to use lean beef and moderate amounts of oil to keep the fat content in check.

Proteins

Beef is a great source of protein, making this dish a satisfying and filling meal.

Vitamins and minerals

The cabbage and red pepper in this dish provide a good amount of vitamins and minerals, including vitamin C and potassium.

Alergens

This dish contains soy sauce, which may contain gluten. Be sure to use gluten-free soy sauce if you have a gluten allergy.

Summary

Jing Lan Cai Neu Rou Si is a nutritious dish that is low in carbohydrates and high in protein. It is a great option for a healthy and satisfying meal.

Summary

Jing Lan Cai Neu Rou Si is a delicious and nutritious Chinese dish that is sure to become a family favorite. With tender beef, crunchy cabbage, and flavorful seasonings, this dish is a must-try for any food lover.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Jing Lan Cai Neu Rou Si. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my elders. My grandmother, a skilled cook herself, had passed down many recipes to me over the years. But this particular dish was something special, something I had never tasted before.

I first encountered the recipe for Jing Lan Cai Neu Rou Si during a visit to a small village nestled in the mountains of China. My grandmother had taken me there to visit some old family friends, who were renowned for their culinary skills. As soon as we arrived, the warm aroma of spices and herbs filled the air, beckoning us into the kitchen.

I watched in awe as the elderly woman of the house effortlessly prepared the ingredients for the dish. She moved with grace and precision, her hands working like magic as she chopped, diced, and measured each component with care. I couldn't help but be mesmerized by her skill and expertise.

As the dish began to take shape in the pot, the flavors mingling and melding together, I knew I had to learn how to make it myself. I begged the woman to teach me, to share her secrets with me so that I could recreate this masterpiece in my own kitchen.

She smiled kindly and agreed, taking me under her wing and guiding me through each step of the process. I learned that Jing Lan Cai Neu Rou Si was a traditional Chinese dish made with tender strips of beef, stir-fried with crunchy vegetables and a savory sauce. The key to its delicious flavor, she explained, lay in the balance of soy sauce, ginger, garlic, and a touch of sweetness from honey.

Over the course of the day, I soaked up every bit of knowledge she imparted to me, from the proper way to slice the beef thinly against the grain to the importance of cooking each vegetable just until it was tender-crisp. I took copious notes, scribbling down every detail so that I wouldn't forget a single thing.

By the time we sat down to enjoy the meal together, I felt a sense of pride and accomplishment wash over me. The Jing Lan Cai Neu Rou Si was exquisite, with tender beef and vibrant vegetables coated in a rich, flavorful sauce. I had mastered the recipe, thanks to the guidance and wisdom of the woman who had shared her knowledge with me.

From that day forward, Jing Lan Cai Neu Rou Si became a staple in my own cooking repertoire. I made it for my family and friends, impressing them with my newfound skills and the delicious flavors of the dish. Each time I prepared it, I thought back to that day in the mountain village, to the kind woman who had taken me under her wing and taught me the art of cooking.

As the years passed, I continued to hone my skills in the kitchen, experimenting with new ingredients and techniques to create my own unique spin on traditional dishes. But no matter how many recipes I learned or created, Jing Lan Cai Neu Rou Si remained a favorite, a reminder of that fateful day when I discovered the joy of cooking and the power of sharing a meal with loved ones.

And so, every time I cook up a batch of Jing Lan Cai Neu Rou Si, I say a silent thank you to the woman who opened my eyes to the wonders of culinary artistry and the beauty of passing down recipes through generations. I am forever grateful for her guidance and her friendship, and I will always cherish the memories of that day in the mountain village, where I learned to make a dish that would become a beloved tradition in my own home.