Type what you have

Ingredients

• ✓ cooking wine
• sesame oil
• soy sauce
• oyster sauce
• jasmine rice
• garlic
• vegetable oil
• pea
• water
• cornstarch
• shrimp
• soy sauce
• soy sauce
• water
• shallot
• garlic
• vegetable oil
• black pepper
• salt
• sesame oil
• cornstarch
• oyster sauce
• pork belly

Instructions

1. 1 Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
2. 2 Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
3. 3 Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
4. 4 Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
5. 5 Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
6. 6 Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

By Yasmin Reyes

Ingredients

• ✓ cooking wine
• soy sauce
• balsamic vinegar
• olive oil
• garlic
• portobello mushroom

Instructions

1. 1 Mix cooking wine, soy sauce, vinegar, oil, and garlic together in the bottom of a baking dish. Place mushroom caps into the baking dish with the gills facing up. Spoon marinade into the cavities, cover with foil, and marinate for 15 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.

By MOTTSBELA

Ingredients

• ✓ cooking wine
• ✓ cooking wine
• salt
• chicken
• cornstarch
• peanut oil
• garlic
• ginger root
• green onion
• green chili
• chili
• szechuan peppercorn
• soy sauce
• white sugar
• salt

Instructions

1. 1 Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
2. 2 Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
3. 3 Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

By Bald Guy

Ingredients

• ✓ cooking wine
• vegetable oil
• beef tip
• olive oil
• butter
• onion
• garlic
• beef stock
• soy sauce
• worcestershire sauce
• browning sauce
• water
• cornstarch
• water

Instructions

1. 1 Heat an electric skillet to 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C).
2. 2 Add vegetable oil to the skillet. Cook beef tips in hot oil until browned on all sides, about 5 minutes. Remove beef tips from the skillet.
3. 3 Heat olive oil and butter in the skillet over medium-high heat; sauté onion and garlic until softened, 5 to 10 minutes. Add beef tips, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to onion mixture.
4. 4 Cover the electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
5. 5 Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a small bowl until smooth; stir into liquid mixture in the skillet and cook until thickened, about 5 minutes more.

By Ky Borgstadt

Ingredients

• ✓ cooking wine
• chicken breast
• salt
• black pepper
• all-purpose flour
• peanut oil
• garlic
• soy sauce
• chicken stock

Instructions

1. 1 Season chicken with salt and black pepper. Toss with flour until coated.
2. 2 Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
3. 3 Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

By Steve Bowden

Ingredients

• ✓ cooking wine
• black bean
• olive oil
• recaito
• bay leaf
• sazon goya
• brown sugar
• oregano leaf
• white vinegar
• cumin
• adobo seasoning
• rice

Instructions

1. 1 Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
2. 2 Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

By Goya

Ingredients

• ✓ cooking wine
• bean sprout
• shrimp
• egg
• green onion
• garlic powder
• vegetable oil
• chicken broth
• cornstarch
• sugar
• soy sauce

Instructions

1. 1 Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.
2. 2 Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more egg patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
3. 3 Meanwhile, to make the sauce: Whisk chicken broth, cornstarch, sugar, cooking wine, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
4. 4 Spoon sauce over egg patties.

By Karen

Ingredients

• ✓ cooking wine
• red chile pepper
• green chile pepper
• gochugaru
• gochujang
• soy sauce
• brown sugar
• garlic
• ginger
• water
• daikon radish
• mackerel
• green onion

Instructions

1. 1 Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce.
2. 2 Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.
3. 3 Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes.
4. 4 Garnish mackerel with green onions.

By mykoreaneats

Ingredients

• ✓ cooking wine
• chicken stock
• agar-agar
• ginger root
• spring onion
• water
• ground chicken
• soy sauce
• sesame oil
• white sugar
• black pepper
• all-purpose flour
• water
• vegetable oil

Instructions

1. 1 Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
2. 2 Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
3. 3 Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
4. 4 Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
5. 5 Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
6. 6 Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
7. 7 Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

By xiao wei

Ingredients

• ✓ cooking wine
• sesame seed
• green onion
• red chile pepper
• carrot
• onion
• potato
• cellophane noodle
• water
• butter
• chicken thigh
• ginger
• black pepper
• sesame oil
• garlic
• brown sugar
• soy sauce

Instructions

1. 1 Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.
2. 2 Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
3. 3 Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.
4. 4 Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.
5. 5 Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.
6. 6 Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.

By TheElusivePastry