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Weeknight Chinese Dinner 3【家常便飯3】

Please see all my other recipe videos here:    / simplyflavorful-好滋味   Also see other "Weeknight Chinese Dinner" videos here:    • Weeknight Chinese Dinner【家常便飯】   SimplyFlavorful【好滋味】#WeeknightChineseDinner #EasyChineseCooking #EasyHomeCooking #QuickStirFry #EasyStirFry #家常便飯 #蠔油芥蘭 #芥蘭炒臘腸 #香煎三文魚 #ChineseBroccoli #SearedSalmon #ChineseSausage #QuickDinnerIdeas Follow Simply Flavorful【好滋味】 on Instagram:   / simplyflavorful.hzw   Ingredients: 1 lb Chinese broccoli (1磅芥蘭) 4 oz air-cured Chinese sausage (4 安士臘腸) 1 lb salmon fillet (1磅三文魚) Chinese Broccoli with Garlic and Oyster Sauce: (蠔油芥蘭) 1 Tbsp vegetable oil (1湯匙菜油) 1 garlic clove, minced (1顆蒜頭泥) 1 Tbsp premium oyster sauce (1湯匙鮮味蠔油) 1/3 cup water (1/3杯清水) Chinese broccoli leaves and florets (取芥蘭葉和花芽) Stir-fry Chinese Broccoli and Sausages: (芥蘭炒臘腸) 2 Tbsp vegetable oil (2湯匙菜油) 6 slices ginger (6片薑) 3 garlic cloves, sliced (3顆蒜瓣切片) ½ Tbsp premium soy sauce (1/2湯匙鮮味生抽) ½ tsp sugar (1/2茶匙砂糖) Pinch of table salt (一小撮細鹽) 4 oz Chinese sausages (4安士臘腸) https://bit.ly/3d9vGQz Chinese broccoli stems (芥蘭莖) Seared Salmon with Homemade Teriyaki Sauce: (煎三文魚配照燒醬) 1 lb salmon fillet (1磅三文魚) 1 Tbsp sake (1湯匙清酒) 2 Tbsp soy sauce (2湯匙生抽) 1” nub of ginger, grated (1寸生薑擦泥) 2 scallions, green part only (青蔥綠切粒) Teriyaki Sauce: (簡易照燒醬) 1 Tbsp sake (1湯匙清酒) 1 Tbsp Mirin (1湯匙味淋) 1 Tbsp premium soy sauce (1湯匙鮮味生抽) 2 slices ginger (2片生薑) The Chinese broccoli, also known as kai-lan has flat leaves, thick stems and tiny florets. These broccolis will be taken apart and made into two dishes. The Chinese pork sausage has a pink and white marble exterior. They are a rich in flavor and salty and sweet in taste. Both the broccoli and the sausage are available all year round in local Asian markets. Mix sake, soy sauce, grated ginger and the green part of the scallions, crush the scallions a few times to release its flavor. Coat the salmon with the sauce thoroughly and evenly. Let it marinate for 30 minutes. Steam the sausage on medium heat for 15 minutes. Slice them into bite size pieces and set aside. Separate the leaves from the broccoli’s stem, then peel any tough skin near the end of the stem. Trim off the ends and discard. Cut off the tips or the florets from the stem and set them aside. Trim off any uneven ends of the leaves, cut them in half, they will join the florets to make our first course. Slice the stems into similar bite size pieces like the sausage pieces. Wash the greens thoroughly. Season the boiling water with half tablespoon salt. Blanch the stems first, pull them out after half minute and add them into cold water to stop the cooking. Next, add the leaves and florets, cook them for a minute, and then fish them out and place them on plate. Chinese Broccoli with Garlic and Oyster Sauce: Stir-fry one minced garlic and 1 tablespoon vegetable oil add in one tablespoon oyster sauce and a third cup of water. Let the sauce boil for a minute and reduce slightly. Immediately pour over the broccoli. The combination of the garlic and the oyster sauce delivers a meaty and rich savoriness to the dish. Stir-fry Chinese Broccoli and Sausages: Heat 2 tablespoon vegetable oil, add ginger slices, fry them until browned and fragrant, discard the ginger. Add the sliced garlic, when they are toasty and lightly browned, add in the broccoli stems, and also the sausage. Season the dish with soy sauce, sugar and a touch of salt, give it a few stirs to mix well, and it’s done. This is a perfect combination of sweet and salty flavors and crisp and chewy textures all in one dish. Seared Salmon with Homemade Teriyaki Sauce: Make a quick teriyaki sauce first by adding sake, mirin, soy sauce and ginger to a saucepan, bring everything to a boil and let it reduce by half. Pat dry the salmon fillets with a piece of paper towel. Add 2 teaspoons vegetable oil to a pan, when the pan is smoking hot, add the fillet, let it cook on one side for two minutes undisturbed, so it will form a nice crust. Turn it over and cook on the other side for another two minutes. Drizzle a spoonful of the teriyaki sauce over the fish, add a couple of lightly charred scallions completes our third course. To char the scallions, just place them on a very hot pan for couple of minutes, turning them frequently. Serve with fresh cooked rice.