Neu Rou Chao Xi Yang Cai

Neu Rou Chao Xi Yang Cai Recipe - Hong Kong Minced Beef and Watercress Dish

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Neu Rou Chao Xi Yang Cai is a traditional Chinese dish that combines minced beef with watercress, dried scallops, and Chinese sausages. This dish is packed with flavor and is a great way to incorporate nutritious ingredients into your diet.

History

This recipe has been passed down through generations in Chinese households as a comforting and hearty meal. The combination of beef, watercress, and Chinese sausages creates a unique and delicious flavor profile that is sure to satisfy your taste buds.

Ingredients

150 g minced beef
300 g watercress
2 dried scallops
2 Chinese liver sausages
2 tbsp mashed ginger
0.5 tbsp mashed dried shallot

Seasoning

2 tbsp light soy sauce
0.5 tbsp sugar
1 tbsp corn flour
1 tbsp oil

Sauce

0.5 tbsp corn flour
1 tbsp light soy sauce
0.5 tbsp dark soy sauce
2 tbsp water
0.5 tbsp salt
some sesame oil
some pepper

How to prepare

Soak the dry scallops in clear water for 0.5 hour.
Press the soaked dry scallops with a chopper, then tear them into stripes.
Marinate minced beef with seasoning for 10 minutes.
Chop Chinese liver sausages into tiny dices.
Wash and trim watercress, drain it dry and chop it into tiny pieces.
Heat a wok with 2 tbsp of oil, stir fry the chopped watercress, and dish it up after it becomes dry.
Heat the wok with 2 tbsp of oil again, add ginger and dry shallot.
Add Chinese liver sausage and dry scallops, stir fry and mix well.
Add beef, stir fry again, then pour in the fried watercress and stir fry for 2 minutes.
Add sauce, stir fry for 1 minute, dish it up and serve.

Variations

Substitute the minced beef with ground pork or chicken for a different flavor profile.
Add diced bell peppers or mushrooms for extra vegetables and texture.

Cooking Tips & Tricks

Make sure to soak the dried scallops in water before using them in the recipe to rehydrate them and bring out their flavor.

- Be sure to chop the Chinese sausages and watercress into small pieces to ensure even cooking and distribution of flavors.

- Stir fry the ingredients in a hot wok to quickly cook the beef and vegetables while maintaining their crisp texture.

Serving Suggestions

Serve Neu Rou Chao Xi Yang Cai with steamed rice for a complete and satisfying meal.

Cooking Techniques

Stir frying is the main cooking technique used in this recipe to quickly cook the ingredients while maintaining their crisp texture and flavors.

Ingredient Substitutions

If you cannot find Chinese sausages, you can substitute with regular pork sausages or bacon for a similar flavor profile.

Make Ahead Tips

You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. This dish comes together quickly, making it a great option for busy weeknights.

Presentation Ideas

Serve Neu Rou Chao Xi Yang Cai in a large serving bowl garnished with chopped green onions or cilantro for a pop of color.

Pairing Recommendations

Pair this dish with a side of steamed vegetables 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 microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains soy and gluten from the soy sauce and Chinese sausages.

Summary

This dish is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Neu Rou Chao Xi Yang Cai is a delicious and nutritious Chinese dish that is easy to make and perfect for a family meal. With a balance of protein, vegetables, and flavors, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Neu Rou Chao Xi Yang Cai. It was a warm summer day and I was strolling through the bustling streets of Chinatown, with the enticing aroma of exotic spices and herbs wafting through the air. As I passed by a small, unassuming food stall, my nose led me to a delicious scent that I had never encountered before.

Intrigued, I approached the stall and saw an elderly Chinese woman cooking up a storm in a large wok. Her nimble fingers expertly chopped, stirred, and sautéed a medley of fresh vegetables and succulent chunks of meat. I couldn't take my eyes off her as she added a mysterious blend of seasonings and sauces, creating a symphony of flavors that made my mouth water.

I plucked up the courage to approach her and asked her what she was cooking. With a warm smile, she replied in broken English, "Neu Rou Chao Xi Yang Cai. Traditional Chinese dish. Very tasty." She handed me a small taste of the dish, and as soon as it touched my lips, I was transported to a culinary paradise. The flavors danced on my tongue, each bite more delicious than the last.

I begged the kind woman for the recipe, but she shook her head and explained that it was a family secret passed down through generations. Disappointed, I thanked her and continued on my way, but the taste of Neu Rou Chao Xi Yang Cai lingered in my mind.

Determined to recreate the dish, I spent hours scouring cookbooks and searching online for a similar recipe. I experimented with different combinations of ingredients and techniques, but nothing came close to the perfection of the original dish. I was at a loss, until one day, a stroke of luck led me to a chance encounter with a Chinese chef who had worked in the same village as the woman from the food stall.

Excited, I asked the chef if he knew the secret to Neu Rou Chao Xi Yang Cai. His eyes lit up with recognition, and he agreed to teach me the recipe in exchange for a small favor. I eagerly agreed and spent the next few days under his tutelage, learning the intricate steps and subtle nuances of the dish.

Finally, after much practice and perseverance, I was able to master the art of Neu Rou Chao Xi Yang Cai. The dish became a staple in my family's meals, a cherished recipe that I passed down to my children and grandchildren. Each time we gathered around the table to enjoy the fragrant aroma and rich flavors of the dish, I couldn't help but think back to that fateful day in Chinatown, when a chance encounter led me to discover a culinary treasure that would enrich our lives for generations to come.

And so, the recipe for Neu Rou Chao Xi Yang Cai became a symbol of perseverance, passion, and the unbreakable bond between food, family, and tradition. It is a reminder that sometimes, the best recipes are not found in cookbooks or passed down through formal training, but discovered in the most unexpected of places, by those who are willing to follow their taste buds and their hearts.