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It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chūka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use mayonnaise in place of tomato sauce on ...
In Japan, many teppanyaki restaurants feature Kobe beef [7] or Wagyu beef. [ 9 ] [ 2 ] Side dishes of mung bean sprouts , zucchini (courgettes) (though this is not a popular vegetable in Japan and rarely found in that market), garlic chips (crisps), or fried rice usually accompany the meal.
Chanpurū (チャンプルー): A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū. Kinpira gobo ( 金平 ): Thin sticks of greater burdock ( gobo , ゴボウ ) and other root vegetables stir-fried and braised in sweetened soy.
Chin-jao Rōsu (青椒肉絲; also called pepper steak) is a stir-fry of thinly sliced beef strips with Japanese green peppers and often bean sprouts in an oyster sauce. Champon (ちゃんぽん) is a ramen-like dish, topped with fried pork, seafood, and vegetables; Dishes derived from Cantonese cuisine:
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.' [15] Although using the term "stir-fry" as a noun is commonplace in English, in Chinese, the word 炒 (chǎo) is used as a verb or adjective only. [7] [8] In the West, stir frying spread from Chinese family and restaurant kitchens into general ...
Stir Crazy was a restaurant chain based in Chicago, Illinois, and other states that specialized in Asian-style stir fry food and other Asian-themed dishes. Stir Crazy features a Market Bar or "build your own stir fry" menu, where the customer creates a custom stir fry dish from about 30 different vegetables, spices, and sauces.