Chinese food for dinner?

I love Chinese food! I love all the stir-fry dishes, I love the vegetable crepes that they serve as appetizer, I love the noodles, I love the chicken with almonds and those dishes that come in that hot plate!
Apart from a few specific ingredients (fish sauce and soy sauce) all the other ingredients in this recipe are used in countless recipes from other cuisines. The big difference is in how they are prepared.
If you don’t have a wok, you should think about buying one, because it’s a very practical tool, not only to prepare Chinese food.

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As a teenager, the first Chinese restaurants have opened here in Aveiro, so every friend’s birthday dinner, 99% of the time  was Chinese. It was a new thing … fortunately things have changed since then and now we find many more varieties of restaurants. Even so, I still love going to the Chinese, although I think that the menu was too adapted to western tastes, and any Chinese restaurant has pretty much the same dishes (at least here in Aveiro).

TIME: 50 min

garlic shrimp:
400g shrimp
2 tbsp vegetable oil
half chilli
1 tbsp fish sauce
2 cloves garlic, minced
juice of 1 lime

fried rice:
1 cup rice (I used steamed)
1/2 cup of frozen peas
2 slices of ham
1 egg
1 tbsp soy sauce
1 tbsp vegetable oil

vegetables with sweet and sour sauce:
half courgete
1 onion
1 carrot
half a package of white mushrooms
1 pepper (I used orange, but can use other)
1 tsp cornstarch
1 tsp fish sauce
1 tbsp White sugar
4 tbsp of white wine vinegar
2 tbsp ketchup
1/2 cup of water
2 tbsp soy sauce

shrimp with garlic:
Remove the heads and shells of the prawns and set aside. Chop the garlic cloves and also set aside.
Heat the wok (or skillet) and add the oil. Add the prawns, garlic and chopped chilli and stir the prawns until they’re fully opaque with an orange color. Remove, season with fish sauce and lime juice, stir and it’s ready to serve.

fried rice:
In a pot add water and salt. When it starts boiling, add the rice and peas and cook until the rice is almost cooked, but still a little raw. Drain the water and set aside.
Heat a wok, add the oil and the egg. Stir the egg. Add the ham and rice. Stir and add the soy sauce. Remove from heat and it’s ready to serve.

vegetables in sweet and sour sauce:
In a bowl place the cornstarch and dissolve it with vinegar. Stir in the ketchup, soy sauce, fish sauce and sugar and stir to dissolve the sugar. Reserve.
Peel the onions and cut them into wedges.
Clean the seeds of the pepper and cut it into squares.
Wipe the mushrooms with a wet paper towel and cut them into four wedges.
Also cut the courgette and the carrot into pieces.
You should have all the vegetables ready when placing the wok or skillet to heat.
Heat the wok, put oil and add the onion and carrot. Let them sauté for 30 sec.
Add the pepper and let it sauté another 30 sec.
Now add the mushrooms and zucchini. Stir and sauté for 1 min. Add the previously prepared sauce, let it simmer a few seconds and add the water.
Stir, correct the salt if necessary (adding more soy sauce), and let the sauce reduce to the desired consistency. Remove and serve.

Broad Beans and Peas Risotto

Make a risotto has nothing special to it. It’s all a matter of doing a few times to get the hang of it . This recipe serves as an appetizer , or a meal itself, or even as a sidedish. Again I used the broad beans without skin, and if you need to see how it’s done , take a peek here .


1 Cup of Peeled broad beans
1 cup of peas
1 onion
2 cloves of garlic
1 tbsp Butter +1 tbsp Butter
2 tbsp Olive Oil
1 Chicken broth cube (or 1/2L of the liquid one)
Hot water ( approx. 1/2L if you’re using the chicken stock cube)
1/2 cup white wine
1 tsp turmeric powder
Salt and pepper
1 Bunch of Thyme
1 cup of arborio rice
Grated parmesan to taste

In a pan put 1/2 liter of water , the saffron and the chicken stock cube . Boil and set aside.
In a pan put 1 tablespoon of butter with the olive oil. Add the chopped onion and the cloves of garlic and sauté for 2 minutes .
Add the rice and fry for 1 minute, stirring occasionally .
Add the white wine, the borad beans, peas and also the thyme and let it evaporate.
Keep adding a cup of broth at a time , as soon as the rice starts to dry. Between additions stir occasionally to help free the rice starch (no need to do constantly) .
Season with salt and pepper .
The rice takes about 13-15 minutes to get ready , but taste it . The goal is to be al-dente .
When you reach this point , remove it from the heat , add the remaining butter and the grated parmesan ( about 3 tbsp ) and leave covered about 2 minutes before serving .