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Steamed Whole Fish

Steamed Whole Fish

Fish is a popular dish in Chinese cuisine. At Lunar New Year, when the family gets together to celebrate with fish, it has to be the Year of the Tiger Fish for good luck.

Ingredients

• 1 ½ to 2 pounds whole fish (snapper, sea bass, or striped bass)

• 3 slices fresh ginger

• 2 green onion stalks (optional for serving)

 

Sauce Ingredients:

• ¼ cup soy sauce (Kikkoman brand preferred)

• 1 tablespoon rice wine (mirin recommended) 

• 1 teaspoon sesame oil 

• ½ teaspoon sugar

• 1 tablespoon cornstarch

Directions

1. Thoroughly clean the fish by making 3 deep diagonal cuts on each side of the fish.

2. Bring 6 cups of water to a boil in VENTRAY electric grill over high heat. Reduce heat to medium-high and add ginger, green onion stalks, and three whole green onions (optional).

3. Gently lay the whole fish in the VENTRAY electric grill, making sure it is fully submerged. Cover and cook for 8 minutes.

4. Remove the fish from the water and set it aside to allow it to cool slightly before serving with sauce.

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Mapo Tofu

Mapo Tofu

After an indulgent holiday season, Mapo Tofu makes a great dish for keeping it light. 

Ingredients

• 3 tablespoons oil

• 1 block firm tofu, cut into 1-inch cubes (do not press it)

• 2 tablespoons Chinese black bean and garlic sauce (doubanjiang)

• 1 tablespoon chili garlic sauce

• 2 tablespoons chili paste

• 1 teaspoon Sichuan peppercorn

• 1 teaspoon sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon rice wine or dry sherry

• 2 teaspoons sugar

Directions

1. Heat the oil in VENTRAY electric grill over medium heat. Add the tofu and fry until browned, turning gently to avoid crumbling. Remove from the oil with a slotted spoon.

2. Drain off all but about 1 tablespoon of oil, then add the Sichuan peppercorns and stir-fry for 30 seconds.

3. Add the chili paste, sesame oil, soy sauce, rice wine or dry sherry and sugar. Stir to mix well, then return the tofu to the grill.

4. Turn up the heat and stir-fry for another 1-2 minutes until heated through.

5. Remove from the heat and serve.

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Nian Gao (Sticky Rice Cake)

Nian Gao (Sticky Rice Cake)

Nian Gao is a traditional Chinese New Year cake that symbolizes growth and prosperity. It’s also tasty as a snack with your favorite dipping sauce!

Serves 4-6 persons. The cooking time is around 20 minutes.

Ingredients

• 1/2 cup rice flour 

• 2 tablespoons oil 

• 1 tablespoon chopped ginger (can be omitted) 

Directions

1. Mix the rice flour and water in a bowl, stir until the mixture is smooth.

2. Add the oil, ginger, and salt to taste. Mix well.

3. In VENTRAY electric grill over medium heat, add 1 tablespoon of cooking oil and spread it around. Add the rice flour mixture into VENTRAY electric grill and flatten it to cover the bottom surface of the pan. Cook for a few minutes until it turns hard/solid.

4. Turn off heat and cut the cooked Nian Gao into bite-size pieces.

5. Serve hot or cold with a bowl of congee, Chinese donut sticks, and red bean soup for breakfast.

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Chow Mein

Chow Mein

Chow mein is a quick and simple dish to prepare, perfect for adding to any meal. It can be served hot or cold, so you can make it ahead of time if necessary.

Ingredients

•  500g beef steak, sliced thinly 

• 2 tablespoons oil 

• 1/2 cup soy sauce 

• 4 cups chow mein noodles (for frying) 

• 1 tablespoon chopped garlic

Directions

1. Combine the beef and garlic with soy sauce in a bowl, mix well and set aside for 30 minutes to marinate.

2. Heat oil in VENTRAY electric grill over high heat. Add the marinated beef, stir-fry until browned and cooked through. Remove from heat.

3. Cook chow mein noodles according to package directions. Drain off excess liquid, then add the cooked noodles to the meat mixture and stir-fry until well mixed. 

4. Serve hot or cold.

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Spicy Korean Kimchi Stew

Spicy Korean Kimchi Stew

This soup is perfect for cold winter nights because it warms you up from inside out, thanks to its spiciness.

Ingredients

• 200g kimchi

• 4 Tbsp kimchi juice

• 150g belly pork, sliced

• 1/2 Tsp crushed garlic

• 500ml vegetable stock

• 150g Tofu

• 3 Shiitake mushroom

• 1 spring onion

• 1 tbsp vegetable oil

• A pinch of salt

Directions

1. Combine all ingredients in VENTRAY electric grill and bring to a boil. Reduce the heat and allow it to simmer for 20 minutes.

2. Remove from the pot and serve hot with some steamed rice if desired.

3. Enjoy!

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Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

You will LOVE this squash recipe! It is one of our favorites because it’s not only hearty but also creamy, flavorful, and has just the right amount of spiciness.

Ingredients

• 1½ tbsp olive oil

• 1 large onion, chopped 

• 2 cloves garlic, minced 

• 3 cups vegetable broth (vegetable bouillon) 

• 2 cinnamon sticks 

• 1 cup water 

• 1 bay leaf 

• 4 cups peeled and cubed butternut squash or pumpkin or 1 lb. roasted butternut squash cubes or canned pumpkin puree 

• 2 tsp fresh thyme leaves plus more for garnish

• Salt and pepper to taste

Directions

1. Add the olive oil to VENTRAY electric grill over medium heat then add the onions and cook until soft. 

2. Then add the garlic and stir well before adding the vegetable stock, cinnamon stick, water, bay leaf, salt & pepper to taste. 

3. Bring to a boil then reduce heat and simmer for about 20 minutes.

4. Skim any foam that may rise to the surface then add the squash and thyme leaves and simmer for 30 minutes or until soft. 

5. Take out most of the soup (leave some in it) using a slotted spoon and place in VENTRAY blender, carefully blend until smooth. 

6. Return to VENTRAY electric grill and serve with chopped peppers on top, drizzle with olive oil & sprinkle with thyme leaves. 

7. Serve hot!

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French Onion Soup

French Onion Soup

French Onion soup is one of the most popular soups in France! It’s made with beef broth, onions, and French bread which you should toast before serving. 

Ingredients

• 4 tablespoons unsalted butter

• 3 pounds yellow onions, thinly sliced

• ½ teaspoon sugar

• 1 tablespoon all-purpose flour

• 1 tablespoon salt plus more to taste

• 2 quarts beef broth or stock (low sodium if store-bought)

• ¼ cup dry sherry wine (optional and can be substituted with white wine) 

• ½ cup red burgundy wine (also optional and can be substituted with any full-bodied flavorful red wine) 

• Pieces of French baguette or sourdough bread for serving

Directions

1. Heat the butter in VENTRAY electric grill over medium-high heat until melted. 

2. Add onions and cook them stirring frequently until golden brown. Make sure you don’t burn the onions, so lower the heat if needed. Once the onions are golden brown add in sugar and flour and continue to cook for a couple of minutes until all the ingredients are well mixed. 

3. Now add in salt, beef broth, or stock and both wines then bring it to a boil. Once boiling, reduce to medium-low heat and let it simmer uncovered for about one hour, stirring occasionally making sure you scrape from the bottom so that nothing sticks to the pot.

4. After one hour, soup is done cooking and ready to be served! Spoon out a couple of spoonfuls of soup into a bowl add a few onion slices on top sprinkle with black pepper and serve with crusty bread if desired. 

5. Enjoy!

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Provencal Vegetable Soup

Provencal Vegetable Soup

Provencal vegetable soup is a French-styled hearty soup made with potatoes, celery root, carrots, onions, garlic, and olive oil. To make the most of its natural flavors you should serve it with some crusty bread on the side.

Ingredients

• 1 large onion, chopped

• 1/2 tsp oregano (dried)

• 1 tbsp olive oil

• 3 garlic cloves, crushed and finely chopped

• 125 g (1 cup) diced (cubed) potatoes (red skin or regular) 

• 500 ml water 

• 500 ml vegetable stock 

• 2 celery sticks, sliced diagonally 

• 150 g fennel bulb, roughly chopped 

• 200 g carrots, peeled and cut into 5cm lengths 

• 100 g broccoli florets or broccolini spears 

Directions

1. Heat 1 tbsp of oil in the VENTRAY electric grill. Add the onion and cook over medium-low heat for 5 minutes until softened but not browned.

2. Mix the oregano, garlic, potatoes, and half of the water into the electric grill with the salt and pepper to taste (optional). Bring to the boiling point, then reduce heat to low–medium, cover, and simmer for about 15 minutes or until tender when tested with a knife; add more water if needed.

3. Stir in stock, celery, fennel bulb & carrots; bring back to boiling point. Reduce heat to low–medium; cover and cook for about 15 minutes or until potatoes and vegetables are very tender.

4. Stir in cream, heat through but do not boil. Add parsley. If a thicker consistency is desired add milk before heating through or once the soup has been removed from heat while leaving the parsley out until serving time. Taste to adjust seasoning if necessary.

5. Serve with grated Parmesan cheese on top; chili oil; crusty bread (optional). 

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Mexican Black Bean Soup

Mexican Black Bean Soup

Black beans are rich in protein, fiber, and antioxidants. This recipe calls for you to blend some of the ingredients – like the cooked onion and garlic with cumin and paprika – making it smooth and creamy!

Ingredients

• 1 cup of black beans 

• 1/2 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1/2 red bell pepper, finely chopped

• 3 tomatoes 

• 1 teaspoon of cumin 

• Salt to taste

• Chili powder and paprika (optional but recommended)

• Lime zest

Directions

1. Cook beans in boiling water for about an hour or until tender.

2. Finely chop the onion, garlic, and pepper. 

3. Chop tomatoes into small pieces and puree with cumin, salt, chili powder, and paprika (optional).

4. Pour bean mixture into VENTRAY blender to blend with vegetables. Blend together on high speed until it has a thick consistency that’s creamy like soup! Add more water if needed to thin out the soup to your liking.

5. Put blended ingredients back into VENTRAY electric grill over medium-high heat until hot enough to simmer again (about 5 minutes). 

6. Before serving, top each bowl with lime zest. 

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Tomato & Kale Soup

Tomato & Kale Soup

Perhaps one of the healthiest soups out there, this soup is a great way to start your meal as it has no meat or carbs. Moreover, it’s extremely nutritious and filled with vitamins A and C – making it the perfect detox soup!

Ingredients

• 2 tbsp olive oil or cumin oil

• ½ chopped white onion

• 3 cloves of garlic, crushed and chopped finely 

• 1 cups tomatoes (chopped) and their juices 

• 2 cup water (or vegetable stock for added flavor) 

• A handful of kale (chopped into bite-sized pieces)

Directions

1. Heat the oil in VENTRAY electric grill on high.

2. Add onions until translucent, then add garlic, and as soon as you smell the aroma – stir constantly. 

3. Pour in the tomatoes and mix well until they release their juices. Once done, pour in water or vegetable stock and your preferred seasonings such as basil leaves, chili powder, salt, and pepper. 

4. Cover with a lid and let it cook for 10 minutes. Stir occasionally to avoid sticking on the bottom of the pan. Add kale and cook until slightly wilted (2-3 minutes.)

5. Serve with your favorite bread.

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