recipes

Refreshing Mango Peach Smoothie

Refreshing Mango Peach Smoothie

Refreshing Mango Peach Smoothie

The Mango Peach Smoothie is a delightful blend of tropical and stone fruit flavors. Fresh mango chunks combine with juicy peach, enhanced by a splash of lime juice for a zesty twist. This smoothie is a quick and refreshing option for a light breakfast or a healthy snack, offering a vibrant taste of summer in every sip.
Portions:2 small drinks
Preparation Time: 5 minutes
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Equipment

  • blender
  • Measuring cups
  • measuring spoons,
  • knife
  • chopping board,

Ingredients

  • 1 cup peeled mango chunks
  • 1 large peach about 8 oz., peeled, pitted, and cut into chunks
  • 1 cup peach nectar
  • 2 tablespoons lime juice

Instructions

  • Combine the peeled mango chunks, peach chunks, peach nectar, and lime juice in a blender.
  • Blend all ingredients until smooth and creamy.
  • Pour into glasses and enjoy immediately.

Notes / Tips / Wine Advice:

 
Wine Advice
Pair this smoothie with a chilled Prosecco for a refreshing, fruity cocktail twist.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 0 g | Fiber: 3 g | Sugar: 30 g | Salt: 5 mg
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Course Breakfast / Fruit / Smoothies
Cuisine Caribbean / Fusion
Diets Dairy free / Fat free / Gluten Free / Vegan / Vegetarian

Tropical Mango Mania Smoothie

Tropical Mango Mania Smoothie

Tropical Mango Mania Smoothie

Experience the tropical delight of the Mango Mania Smoothie. This refreshing drink combines the creamy richness of nonfat vanilla yogurt with the sweet, vibrant flavors of mango nectar and fresh mangoes. A hint of cardamom adds an exotic twist, making this smoothie a perfect choice for breakfast, a quick snack, or a revitalizing drink on a hot day.
Portions:2
Preparation Time: 5 minutes
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Equipment

  • blender
  • Measuring cups
  • measuring spoons,

Ingredients

  • 2 cups nonfat vanilla yogurt
  • 1 cup mango nectar
  • 2 mangos peeled and chopped
  • ¼ teaspoon cardamom
  • 1 cup ice cubes

Instructions

  • Add the nonfat vanilla yogurt, mango nectar, peeled and chopped mangoes, and cardamom to the blender.
  • Process the ingredients until smooth and well combined.
  • Add 1 cup of ice cubes to the blender and blend again until the ice is crushed and the smoothie is creamy.
  • Pour into glasses and serve immediately.

Notes / Tips / Wine Advice:

 
Wine Advice
This smoothie pairs wonderfully with a light and fruity Moscato for a tropical brunch or dessert pairing.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 0 g | Fiber: 3 g | Sugar: 38 g | Salt: 100 mg
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Course Breakfast / Fruit / Smoothies
Cuisine Caribbean / Fusion
Diets Fat free / Gluten Free / Vegetarian

Quick Stir-Fried Beef with Tender-Crisp Asparagus (Luxun Niurou)

Quick Stir-Fried Beef with Tender-Crisp Asparagus

Quick Stir-Fried Beef with Tender-Crisp Asparagus (Luxun Niurou)

Luxun Niurou, or Stir-Fried Beef with Tender-Crisp Asparagus, is a delicate Chinese dish that highlights the natural flavors of its simple ingredients. Perfectly cooked in just 2 minutes, this dish uses high-quality, thinly sliced beef and fresh asparagus, creating a tender and flavorful meal that’s ideal for a quick dinner. If asparagus is out of season, snow peas make a great substitute.
Portions:2
Preparation Time: 15 minutes
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Equipment

  • Wok or nonstick skillet
  • Mixing bowls
  • measuring spoons,
  • knife
  • chopping board,
  • spatula

Ingredients

  • 8 –12 oz 225–350 g flank steak, cut across the grain into very thin slices (partially frozen meat is easier to slice)
  • 1 tablespoon cornstarch
  • 2 –3 tablespoons Chinese rice wine or pale dry sherry
  • 1 ½ tablespoons vegetable oil
  • 14 asparagus spears tough ends trimmed, spears cut on the diagonal into 1/2-inch (4 cm) lengths
  • 1 teaspoon sugar
  • 2 to 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons unsalted chicken stock or water

Instructions

  • Start by cooking rice if serving with the dish.
  • Prepare all the ingredients and place them within easy reach of the stove.
  • In a large bowl, sprinkle the beef slices evenly with cornstarch, then coat the meat with 1 tablespoon of the rice wine or sherry.
  • Heat a nonstick wok or skillet over high heat.
  • Add half of the vegetable oil.
  • When it is very hot, add the beef slices and stir-fry for about 30 seconds, stirring rapidly to separate the pieces if they stick together.
  • Remove the beef from the wok and keep warm on a platter.
  • Reheat the wok over high heat and add the remaining oil.
  • Stir-fry the asparagus for about 10 seconds, just until they start to tenderize but remain crisp.
  • Return the beef to the wok, and stir-fry quickly while sprinkling with the sugar.
  • Stir in the remaining tablespoon of rice wine, soy sauce, and chicken stock.
  • Toss everything together until well coated and heated through.
  • Serve immediately with rice.

Notes / Tips / Wine Advice:

Wine Advice

Pair this dish with a light, crisp white wine like a Sauvignon Blanc or a Pinot Grigio to complement the delicate flavors of the beef and asparagus.

Nutritional Information

Calories: 310 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 18 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.8 mg
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Course Beef / Main Dish / Stir-fry / Wok / Vegetables
Cuisine Chinese
Diets Dairy free / Nut free

Savory Beef with Tomato, Onion, and Green Pepper (Fanqiz Niurou)

Beef Stir-Fry with Vegetables

Savory Beef with Tomato, Onion, and Green Pepper (Fanqiz Niurou)

Fanqiz Niurou is a classic Chinese stir-fry that combines tender beef with fresh tomatoes, onions, and green peppers. The dish is rich in flavor, thanks to a savory sauce made with soy sauce, rice wine, and chicken stock. This quick and satisfying meal brings together the umami of beef with the freshness of vegetables, all perfectly cooked in a hot wok.
Portions:2
Cooking Time:30 minutes
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Equipment

  • Wok or nonstick skillet
  • Mixing bowls
  • measuring spoons,
  • knife
  • chopping board,
  • spatula

Ingredients

  • 8 –12 oz 200–300 g flank steak, cut across the grain into thin slices, about 1/8 inch (3 mm) thick
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 1 tablespoon reduced-sodium soy sauce

For the Sauce:

  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • 3 –4 tablespoons unsalted chicken stock or water
  • 2 teaspoons sugar
  • Freshly ground black pepper to taste

For Stir-Frying:

  • 1 ½ tablespoons vegetable oil
  • 2 large cloves garlic crushed
  • 1 tablespoon grated fresh ginger
  • 2 small onions thinly sliced
  • 2 green bell peppers seeded and cut into 1-inch (2 cm) squares
  • 2 tomatoes quartered and cut into thin wedges

Instructions

  • Start by cooking rice if serving with the dish.
  • In a large bowl, sprinkle the beef slices with cornstarch, ensuring they are evenly coated.
  • Combine the wine and soy sauce, then thoroughly coat the beef slices with this mixture.
  • Let it marinate while you prepare the other ingredients.
  • In a small bowl, combine the sauce ingredients: rice wine, soy sauce, chicken stock or water, sugar, and freshly ground black pepper.
  • Set aside.
  • Heat a nonstick wok or skillet over high heat.
  • When hot, add half of the vegetable oil and stir-fry the garlic and ginger for about 3–4 seconds.
  • Add the beef to the wok and stir-fry for about 1 minute or until it loses its red color.
  • Remove the beef from the wok and set it aside on a platter with its juices.
  • Reheat the wok over high heat, add the remaining oil, and stir-fry the onions and green peppers for about 2 minutes, until they soften but still retain some crispness.
  • Add the tomatoes and prepared sauce to the wok.
  • Toss lightly until the mixture begins to boil and the tomatoes soften, about 1–2 minutes.
  • Return the beef and its juices to the wok, and stir-fry everything together for about 30 seconds until heated through.
  • Serve immediately with rice.

Notes / Tips / Wine Advice:

Wine Advice

Pair this dish with a medium-bodied red wine like a Merlot or a light Pinot Noir to complement the savory and slightly sweet flavors.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 20 g | Protein: 28 g | Fat: 16 g | Fiber: 4 g | Sugar: 8 g | Salt: 1.1 mg
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Course Beef / Main Dish / Stir-fry / Wok / Vegetables
Cuisine Chinese
Diets Dairy free / Nut free

Harmony in Five-Spice Chicken with Braised Zucchini

Harmony in Five-Spice Chicken with Braised Zucchini

Harmony in Five-Spice Chicken with Braised Zucchini

Five-Spice Chicken with Braised Zucchini, also known as Wuxiang Ji, is a flavorful Chinese dish that masterfully balances the five essential tastes: sweet, sour, salty, bitter, and spicy. Infused with the rich aroma of five-spice powder, this dish pairs tender chicken pieces with perfectly braised zucchini, creating a harmonious and satisfying meal.
Portions:2
Preparation Time: 30 minutes
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Equipment

  • Wok or nonstick skillet
  • Mixing bowls
  • measuring spoons,
  • knife
  • chopping board,
  • spatula

Ingredients

  • 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
  • 1 teaspoon five-spice powder
  • 1 –2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons vegetable oil
  • 2 small zucchini or yellow squash sliced into thin rounds
  • 1 tablespoon Chinese rice wine or pale dry sherry optional
  • 3 tablespoons unsalted chicken stock
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water optional
  • Chopped fresh coriander leaves cilantro or parsley, for garnish

Instructions

  • Start by cooking rice if serving with the dish.
  • Prepare all ingredients and place them within easy reach of the stove.
  • In a bowl, rub the chicken pieces with the five-spice powder, then coat them with the soy sauce.
  • Let the chicken marinate for 5 minutes or longer if time permits.
  • Heat a nonstick wok or skillet over high heat and add half of the vegetable oil.
  • Rotate the wok to coat the sides.
  • When the wok is hot, add the sliced zucchini or yellow squash and stir-fry gently until it begins to soften but remains firm.
  • Remove the zucchini from the wok and set aside.
  • Reheat the wok over high heat and add the remaining oil.
  • Stir-fry the chicken for 1–2 minutes or until it begins to brown.
  • Return the zucchini to the wok and add the rice wine (if using), chicken stock, sugar, and any leftover soy sauce from marinating the chicken.
  • Stir in additional stock or water if the mixture seems dry, and bring to a boil.
  • Optional Step: Stir in the cornstarch mixture, reduce the heat to low, and simmer for about a minute, or until the sauce begins to thicken.
  • Garnish with chopped coriander leaves (cilantro) or parsley and serve hot with rice.

Notes / Tips / Wine Advice:

 
Wine Advice
Pair this dish with a light and fruity Riesling or a dry Gewürztraminer to balance the spicy and aromatic flavors.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 14 g | Protein: 28 g | Fat: 16 g | Fiber: 3 g | Sugar: 5 g | Salt: 1.3 mg
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Course Chicken / Main Dish / Stir-fry / Wok / Vegetables
Cuisine Chinese
Diets Dairy free / Nut free

Quick and Flavorful Garlic-Soy Sauce

Quick and Flavorful Garlic-Soy Sauce

Quick and Flavorful Garlic-Soy Sauce

This quick and flavorful garlic-soy sauce is a versatile addition to your kitchen. Perfect as a marinade, dressing, or dipping sauce, it’s made with minced garlic, reduced-sodium soy sauce, and a hint of sugar. This simple recipe is ready in just 5 minutes and adds a savory, umami punch to any dish.
Portions:4
Cooking Time:5 minutes
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Equipment

  • mixing bowl
  • Spoon or whisk
  • Measuring cups
  • measuring spoons,

Ingredients

  • 2 –3 large cloves garlic minced
  • 4 tablespoons 50 ml reduced-sodium soy sauce
  • 4 teaspoons sugar
  • 2 tablespoons unsalted stock or water
  • Ground red pepper to taste

Instructions

  • In a mixing bowl, combine the minced garlic, reduced-sodium soy sauce, and sugar.
  • Add the unsalted stock or water and stir until the sugar is fully dissolved.
  • Season with ground red pepper to taste, adjusting the heat level as desired.
  • Serve immediately or store in the refrigerator for up to a week.

Notes / Tips / Wine Advice:

 
Wine Advice
This sauce pairs well with light and crisp white wines like a Riesling or a dry Chenin Blanc.

Nutritional Information

Calories: 20 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 0 g | Fiber: 0 g | Sugar: 4 g | Salt: 0.6 mg
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Course Dressing / Marinade / Sauce
Cuisine Asian / Chinese / Fusion
Diets Dairy free / Nut free / Vegan / Vegetarian

Zesty Mustard-Soy Sauce

Mustard–Soy Sauce

Zesty Mustard-Soy Sauce

Bring a tangy kick to your dishes with this Zesty Mustard-Soy Sauce. Combining the deep umami of soy sauce with the sharpness of powdered mustard, this sauce is perfect for adding an extra layer of flavor to your meals. Ready in just 5 minutes!
Portions:4 portions
Preparation Time: 5 minutes
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Equipment

  • mixing bowl
  • whisk,
  • measuring spoons,
  • Measuring cup

Ingredients

  • 50 ml Reduced-sodium soy sauce
  • 1 tsp Powdered mustard
  • 1 –2 tbsp Unsalted chicken stock or water

Instructions

  • In a mixing bowl, combine the reduced-sodium soy sauce, powdered mustard, and unsalted chicken stock (or water).
  • Blend the mixture well until the mustard is fully dissolved and the sauce is smooth.
  • Use immediately or store in an airtight container in the refrigerator for up to one week.

Notes / Tips / Wine Advice:

 
Wine Advice:
This sauce pairs well with a light and crisp white wine, such as Pinot Grigio, which complements its zesty flavor.

Nutritional Information

Calories: 10 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 0 g | Sugar: 0 g | Salt: 0.7 mg
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Course Dressing / Sauce
Cuisine Chinese
Diets Gluten Free / Halal / Low Carb / Vegetarian

Tangy Rice Wine-Soy Sauce

Tangy Rice Wine-Soy Sauce

Tangy Rice Wine-Soy Sauce

Add a tangy twist to your dishes with this quick and flavorful Rice Wine-Soy Sauce. A perfect balance of sweet and sour, this sauce enhances your meals with the rich taste of soy sauce, the zing of rice vinegar, and the smooth notes of rice wine. Ready in just 5 minutes!
Portions:4 portions
Cooking Time:5 minutes
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Equipment

  • mixing bowl
  • whisk,
  • measuring spoons,

Ingredients

  • 2 tbsp Chinese rice wine or pale dry sherry
  • 2 tbsp Reduced-sodium soy sauce
  • 1 tbsp Rice vinegar or other mild vinegar
  • 2 tsp Sugar

Instructions

  • In a mixing bowl, combine the Chinese rice wine (or pale dry sherry), reduced-sodium soy sauce, rice vinegar, and sugar.
  • Stir the mixture until the sugar fully dissolves.
  • Use immediately or store in an airtight container in the refrigerator for up to one week.

Notes / Tips / Wine Advice:

Wine Advice:
This sauce pairs well with a dry white wine, such as Sauvignon Blanc, which complements its tangy flavors.

Nutritional Information

Calories: 15 kcal | Carbohydrates: 2 g | Protein: 0 g | Fat: 0 g | Fiber: 0.4 g | Sugar: 2 g
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Course Dressing / Sauce
Cuisine Chinese
Diets Gluten Free / Halal / Low Carb / Vegetarian

Simple Sesame-Soy Sauce

Simple Sesame-Soy Sauce

Simple Sesame-Soy Sauce

Elevate your dishes with this quick and easy Sesame-Soy Sauce. Perfect as a dressing or dipping sauce, it combines the nutty richness of sesame oil with the umami depth of soy sauce, creating a versatile addition to any meal.
Portions:4 portions
Cooking Time:5 minutes
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Equipment

  • mixing bowl
  • whisk,
  • measuring spoons,
  • Measuring cup

Ingredients

  • 1 tbsp Sesame oil
  • 50 ml Reduced-sodium soy sauce
  • 2 tbsp Unsalted chicken stock or water

Instructions

  • In a mixing bowl, combine the sesame oil, reduced-sodium soy sauce, and unsalted chicken stock (or water).
  • Whisk the ingredients together until well mixed.
  • Use immediately or store in an airtight container in the refrigerator for up to one week.

Notes / Tips / Wine Advice:

This sauce pairs well with dishes that are complemented by a light, dry white wine such as Pinot Grigio.

Nutritional Information

Calories: 30 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 3 g | Fiber: 0.5 g | Sugar: 0 g
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Course Basic recipe / Dressing / Sauce
Cuisine Chinese
Diets Gluten Free / Halal / Low Carb / Vegetarian

Sweet Bean Chicken Stir-Fry with Mushrooms

Sweet Bean Chicken Stir-Fry with Mushrooms

Sweet Bean Chicken Stir-Fry with Mushrooms

Delight in the rich flavors of this Sweet Bean Chicken Stir-Fry, featuring tender chicken breast, savory mushrooms, and crunchy bamboo shoots. This quick and easy Chinese dish is perfect for a weeknight dinner or a festive meal. Pair it with steamed rice for a complete and satisfying experience.
Portions:2
Cooking Time:30 minutes
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Equipment

  • mixing bowl
  • Nonstick wok or skillet
  • spatula
  • measuring spoons,
  • knife
  • Cutting board

Ingredients

  • 200 –300g Boneless skinless chicken breast, cut into bite-size pieces
  • 1 tbsp Cornstarch
  • 1 Egg white lightly beaten
  • 1 tbsp Brown bean sauce
  • 1 tbsp Chinese rice wine or pale dry sherry
  • 1 tsp Reduced-sodium soy sauce
  • 2 tbsp Mushroom soaking water unsalted stock, or water
  • 1 –2 tbsp Vegetable oil
  • 4 Dried black mushrooms soaked 25–30 minutes in hot water, drained, stemmed, and sliced (or use fresh mushrooms)
  • 1 Green bell pepper seeded and cut into 1-inch squares
  • 75 g Sliced canned bamboo shoots
  • 2 large Cloves garlic crushed

Instructions

  • Start by preparing rice if desired, and place all ingredients within easy reach of the stove.
  • In a large mixing bowl, sprinkle the chicken pieces with cornstarch, ensuring they are lightly and evenly coated.
  • Then, thoroughly coat the pieces with the lightly beaten egg white.
  • In a small bowl, combine the brown bean sauce, Chinese rice wine (or sherry), soy sauce, and mushroom soaking water (or stock/water) to create the sauce.
  • Set aside.
  • Heat a nonstick wok or skillet over high heat.
  • Add half of the vegetable oil and rotate the wok to coat the sides.
  • Stir-fry the soaked or fresh mushrooms for about 2 minutes.
  • Add the green bell pepper and bamboo shoots, and stir-fry for another minute.
  • Remove from the wok and set aside.
  • Reheat the wok over high heat and add the remaining oil.
  • Stir-fry the crushed garlic for about 3–4 seconds until fragrant.
  • Add the chicken pieces and stir-fry for about 2 minutes, or until the chicken begins to brown.
  • Stir in the prepared sauce and mix well.
  • Return the green pepper and bamboo shoots to the wok, stirring and tossing for about 1 minute or until heated through.
  • Serve hot with rice.

Notes / Tips / Wine Advice:

Pair with a medium-bodied Chardonnay or a light Sauvignon Blanc.
 

Nutritional Information

Calories: 310 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 15 g | Fiber: 1 g | Sugar: 3 g
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Course Chicken / Main Dish / Stir-fry / Wok
Cuisine Chinese
Diets Gluten Free / Halal / Low Carb