There is no doubt that we all love Chinese food, but we always choose to order in than to actually make it at home. However, we can assure you that cooking Chinese food at home is very easy and not that time consuming as one might think. You don't believe us? Well, see for yourself then, as we bring two recipes that are not only tasty, low in salt and will only take you 30 minutes max.
Kung Pao Chicken
1. Combine chicken, 2 tsp. soy sauce, 1 tsp. Sherry, and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.
2. Combine broth, vinegar, chile-garlic sauce, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. Sherry in a small bowl. Set aside.
3. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporises within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, for about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
4. Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.
Sweet & Sour Tofu
1. One to three days before cooking, drain and rinse tofu. Wrap a foil and freeze until solid, at least 3½ to 4 hours. One day before cooking, place the tofu in a bowl and transfer to the refrigerator to thaw overnight.
2. Place the thawed tofu on a plate lined with a double layer of paper towels. Cover with two more paper towels, place a plate on top and set a weight, such as two cans of beans, on the plate. Let stand for 20 minutes.
3. Combine pineapple juice, ketchup, and soy sauce in a small bowl and set it aside.
4. Cut the pressed tofu into 12 slices, a scant ½-inch thick. Lightly dust both sides with cornstarch.
5. Heat a 12-inch stainless-steel skillet over high heat until a drop of water vaporises within 1 to 2 seconds of contact. Swirl in the oil, reduce heat to medium and add the tofu in an even layer. Cook until lightly golden on the bottom, about 1 minute. Turn over, sprinkle ginger, and cook until the second side is light golden, 1 minute more.
6. Remove from heat. Add snow peas and the reserved sauce. Cover and let stand until the sauce stops sputtering, about 30 seconds. Uncover, return the pan to medium heat, and stir-fry until the sauce is well distributed and the peas are tender-crisp 1 to 2 minutes. Sprinkle with scallions and it is ready!