Tactical Tastes

Tag: Chinese

  • Air Fryer Egg Rolls

    Air Fryer Egg Rolls

    Air Fryer Egg Rolls is a chinese side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 lb Ground Pork
    • 1 clove peeled crushed Garlic
    • 1 tablespoon Ginger
    • 1 medium Carrots
    • 3 chopped Scallions
    • 3 Cups Cabbage
    • 1 tablespoon Soy Sauce
    • 1 tablespoon Rice Vinegar
    • 12 Egg Roll Wrappers
    • For brushing Oil
    • To serve Duck Sauce
    • To serve Plum Sauce
    • To serve Soy Sauce

    Method

    Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make these egg rolls using a traditional pan fry method. Add enough oil to a medium skillet with high walls so the oil is about 1/2 inch up the side of the skillet. Heat oil on medium high heat until it reaches 350°F. Add egg rolls and fry for 3 to 4 minutes, flip, and fry for another 3 to 4 minutes until golden brown. Remove and let them drain and cool on a few paper towels.

    Cook the filling:

    In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes.

    Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar, and take off the heat to cool. (This filling can be made in advance.)

    Assemble the egg rolls:

    Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.

    Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls.

    Air fry the egg rolls:

    Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.

    Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.

    Finished egg rolls should be golden brown and crispy! Serve immediately.

    Want to watch it come together? See the full walkthrough.

  • Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry is a chinese beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tsp Soy Sauce
    • 1 tsp Dry sherry
    • 1/2 tsp Cornstarch
    • 1/8 teaspoon Black Pepper
    • 1 lb Sirloin steak
    • 2 tablespoons Oyster Sauce
    • 1 tsp Dry sherry
    • 1 tablespoon Soy Sauce
    • 1/4 cup Chicken Stock
    • 1 lb Broccoli
    • 2 tablespoons High Heat Cooking Oil
    • 2 cloves minced Garlic
    • 1 tsp Cornstarch
    • 1 tablespoon Water

    Method

    Marinate the beef:

    Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.

    Add the beef slices and stir until coated. Let stand for 10 minutes.

    Prepare the sauce:

    Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.

    Blanch or steam the broccoli:

    Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.

    Stir-fry the beef:

    Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.

    Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).

    Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.

    Add the sauce, cornstarch, and broccoli:

    Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.

    Serve immediately, with steamed rice or on its own.

    Want to watch it come together? See the full walkthrough.