Imagine the tantalizing aroma of your favorite Chinese takeout wafting through your kitchen. Now, imagine that same experience, but amplified, richer, and entirely under your control. The secret? Ditch the takeout menus and embrace the power of the Blackstone griddle. Picture that sizzling spectacle – the vegetables caramelizing, the sauces reducing to a glossy glaze, and the unmistakable kiss of *wok hei* infusing every bite. That’s the promise of Blackstone Chinese food recipes.
The Blackstone griddle has surged in popularity, becoming a staple for outdoor cooking enthusiasts. While often associated with burgers and breakfast, its versatility extends far beyond those familiar staples. For those seeking authentic flavors and the thrill of recreating restaurant-quality dishes, the Blackstone opens a new world of possibilities, particularly when it comes to Chinese cuisine.
This isn’t just about cooking Chinese food on a griddle; it’s about harnessing the Blackstone’s unique capabilities to elevate your home cooking to new heights. The intense heat, the even cooking surface, and the generous cooking area allow you to mimic the power of a professional wok, achieving the coveted *wok hei* that defines authentic Chinese flavor. We’re going to explore how to craft delicious and satisfying Chinese dishes right in your backyard. This article will provide you with some great Chinese food recipes tailored for the Blackstone griddle, equipping you with the knowledge and skills to impress your family and friends with truly exceptional meals.
*Wok hei* translates to “wok breath,” the elusive smoky, charred flavor that develops when ingredients are cooked rapidly over extremely high heat in a traditional wok. It’s the hallmark of expertly prepared Chinese cuisine and often difficult to replicate in a home kitchen. However, the Blackstone’s ability to reach and maintain high temperatures makes *wok hei* achievable, even without a wok.
Understanding the Blackstone for Chinese Cooking
The key to successful Blackstone Chinese food lies in understanding how to best utilize the griddle’s features to replicate traditional wok cooking techniques.
Heat Control is Key
High heat is essential for achieving that authentic *wok hei* flavor. The Blackstone excels in this area, providing consistent and intense heat that allows for rapid searing and stir-frying. Unlike a conventional stovetop, the Blackstone distributes heat evenly across its surface, preventing hot spots and ensuring that all ingredients cook at the same rate. This even heat distribution is crucial for creating perfectly cooked vegetables and succulent proteins, all while developing that signature smoky char. Spend some time experimenting with your Blackstone’s temperature settings to find the sweet spot for Chinese cooking – usually medium-high to high.
Surface Preparation
A properly seasoned and maintained Blackstone surface is crucial for preventing sticking and ensuring optimal cooking performance. A smooth, non-stick surface allows you to easily toss and stir ingredients, mimicking the motion of a wok. Before cooking, make sure your Blackstone is clean and lightly oiled. The best oils for high-heat cooking are those with high smoke points, such as peanut oil, vegetable oil, or refined coconut oil. Avoid olive oil, which has a lower smoke point and can burn at high temperatures. Regular seasoning and proper cleaning are key to maintaining a great surface for your Blackstone Chinese food adventures.
Tools of the Trade
While the Blackstone itself is the star of the show, certain tools can make your Chinese cooking experience even smoother and more enjoyable:
- Long-handled spatulas and tongs: These tools allow you to easily maneuver ingredients on the hot surface without burning yourself. Choose spatulas with rounded edges to prevent scratching the griddle surface.
- Metal bowls: Use metal bowls to prep your ingredients and keep them organized. The bowls can be placed near the Blackstone for easy access during cooking.
- Squeeze bottles: Squeeze bottles are perfect for dispensing sauces and oils evenly across the Blackstone surface.
- A large scraper: A large scraper is essential for quickly cleaning the Blackstone between batches of food.
Safety First
Working with a hot griddle requires caution. Always use oven mitts or heat-resistant gloves when handling hot surfaces. Keep a fire extinguisher nearby in case of emergencies. Never leave a lit griddle unattended. Be mindful of splatter when cooking with oil, and wear appropriate clothing to protect yourself from burns. Safety should always be your top priority when cooking Blackstone Chinese food.
Classic Blackstone Fried Rice
Fried rice is a cornerstone of Chinese takeout, and it’s surprisingly easy to perfect on the Blackstone.
Ingredients:
- Four cups cooked rice (day-old is best)
- One pound protein (chicken, shrimp, pork, or tofu), diced
- One cup mixed vegetables (peas, carrots, onions, corn etc.), frozen or fresh
- Two large eggs, lightly beaten
- Four tablespoons soy sauce
- Two tablespoons oyster sauce
- One tablespoon sesame oil
- Two cloves garlic, minced (optional)
- One teaspoon ginger, minced (optional)
- Two green onions, thinly sliced (optional)
Instructions:
First, preheat your Blackstone griddle to medium-high heat. Ensure the surface is clean and lightly oiled. Cook your chosen protein until fully cooked and slightly browned. Remove the protein from the griddle and set aside. Add the mixed vegetables to the griddle and cook until tender-crisp. Push the vegetables to the side of the griddle. Pour the beaten eggs onto the griddle and scramble them until cooked through. Break the scrambled eggs into small pieces. Add the cooked rice to the griddle and spread it out evenly. Pour the soy sauce and oyster sauce over the rice. Add the cooked protein and scrambled eggs to the rice mixture. Drizzle the sesame oil over the rice. Use your spatulas to toss and stir the ingredients together, ensuring that everything is evenly coated with the sauce. Continue cooking, stirring frequently, until the rice is heated through and slightly crispy. Garnish with minced garlic, ginger and green onions before serving, if desired.
Tips and Tricks:
- Using day-old rice is crucial for achieving the right texture. Freshly cooked rice tends to be too sticky and can result in mushy fried rice.
- To prevent the rice from sticking, make sure your Blackstone surface is well-seasoned and lightly oiled.
- Adjust the sauce levels to taste. Some people prefer a more savory fried rice, while others prefer a sweeter flavor. Experiment with different ratios of soy sauce and oyster sauce to find your perfect balance.
Mongolian Beef Blackstone Style
This sweet and savory favorite is elevated to new heights on the Blackstone, thanks to the intense heat and caramelized flavors.
Ingredients:
- One and a half pounds flank steak, thinly sliced against the grain
- Four tablespoons cornstarch
- Two tablespoons vegetable oil
- Half cup soy sauce
- Half cup brown sugar
- Four cloves garlic, minced
- One tablespoon ginger, minced
- Four green onions, chopped
- Two tablespoons sesame seeds
Instructions:
Prepare the beef by slicing it thinly against the grain. In a bowl, toss the sliced beef with cornstarch until evenly coated. Preheat your Blackstone griddle to medium-high heat. Add the vegetable oil to the griddle. Sear the beef in batches, ensuring not to overcrowd the surface. Cook the beef until browned and slightly crispy. Remove the beef from the griddle and set aside. In a separate bowl, whisk together the soy sauce, brown sugar, garlic, and ginger. Pour the sauce onto the griddle and bring it to a simmer. Add the cooked beef back to the griddle and toss it with the sauce. Continue cooking until the sauce has thickened and coats the beef evenly. Garnish with green onions and sesame seeds. Serve immediately over rice or noodles.
Tips and Tricks:
- Achieving crispy beef is the key to this dish. Make sure the Blackstone is hot enough and don’t overcrowd the surface.
- Adjust the sweetness level of the sauce to your liking. Add more or less brown sugar to achieve your desired level of sweetness.
- Serve Mongolian beef with steamed rice, noodles, or even alongside stir-fried vegetables.
Blackstone Kung Pao Chicken
Spice up your Blackstone cooking with this classic Sichuan dish.
Ingredients:
- One and a half pounds chicken breast, cubed
- Half cup peanuts, roasted and unsalted
- Ten dried chilies, stemmed and seeded
- One bell pepper, diced
- One onion, diced
- One zucchini, diced
- Four tablespoons soy sauce
- Two tablespoons vinegar (rice vinegar or apple cider vinegar)
- Two tablespoons sugar
- One tablespoon cornstarch
- Four cloves garlic, minced
- One tablespoon ginger, minced
- One teaspoon Sichuan peppercorns, optional
Instructions:
Prepare the chicken and vegetables by cubing the chicken and dicing the bell pepper, onion, and zucchini. Preheat your Blackstone griddle to medium-high heat. Stir-fry the chicken, bell pepper, onion and zucchini. Add the minced garlic, ginger and dried chilies. Stir-fry until the vegetables are just beginning to soften and the chicken is cooked. Add the peanuts and the sauce made of soy sauce, vinegar, sugar, and cornstarch. Cook until the sauce thickens. Garnish with Sichuan peppercorns.
Tips and Tricks:
- Adjust the heat according to your preferences. If you don’t want it to be too spicy, add fewer chillies.
- Dry-roasting the peanuts before they go into the dish will give them a better flavor.
- Although optional, Sichuan peppercorns will give a much more authentic taste to your Kung Pao Chicken.
Blackstone Shrimp Lo Mein
A favorite noodle dish cooked in the style of a Blackstone.
Ingredients:
- One pound lo mein noodles
- One pound shrimp, peeled and deveined
- One cup of cabbage
- One cup of carrots
- Half cup of onions
- Half cup of mushrooms
- Four tablespoons of soy sauce
- Two tablespoons of oyster sauce
- One tablespoon of sesame oil
- Two cloves garlic, minced
- One tablespoon ginger minced
Instructions
Cook your noodles. Prepare the vegetables and the shrimp. Preheat your Blackstone and stir fry the vegetables and the shrimp, Add the noodles and sauces once the vegetables and shrimp are cooked, and toss to ensure full coverage. Plate and serve!
Tips and Tricks
- To keep the noodles from sticking, mix them in a bit of sesame oil before you cook them.
- You can replace the lo mein noodles with other types of noodles.
- Add more proteins like pork or chicken if you wish.
Beyond the Recipes: Mastering Blackstone Chinese Cooking
While these recipes provide a great starting point, mastering Blackstone Chinese cooking involves understanding a few key principles.
Sauce is Boss
The sauce is the heart and soul of many Chinese dishes. Invest in high-quality soy sauce, oyster sauce, hoisin sauce, and other essential ingredients. Experiment with different brands and ratios to find your preferred flavor profiles. A versatile stir-fry sauce can be made by combining soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and a touch of sesame oil.
Ingredient Preparation
Proper preparation is crucial for successful Chinese cooking. Chop vegetables evenly to ensure consistent cooking. Marinate meats to tenderize them and infuse them with flavor. Have all your ingredients prepped and ready to go before you start cooking, as the cooking process happens quickly.
Wok Hei Techniques
To maximize *wok hei* on the Blackstone, create hot spots by concentrating the heat in certain areas. Cook ingredients in smaller batches to prevent overcrowding and ensure even browning. Use a high-heat oil, like peanut oil, and don’t be afraid to let the Blackstone get really hot.
Experimentation and Customization
Don’t be afraid to experiment with different ingredients and sauces to create your own unique Blackstone Chinese dishes. Try adding different vegetables, proteins, or spices to customize the recipes to your liking. The possibilities are endless!
Cleaning and Maintenance
Just like all cooking surfaces, maintenance is crucial. Proper cleaning is important, not only for hygiene but so that your cooking surface stays in good working condition. You’re going to need to properly clean the Blackstone to prevent the sticking that will result from residue left on your grill.
Conclusion
The Blackstone griddle offers a unique and exciting way to experience the flavors of Chinese cuisine. With its intense heat, even cooking surface, and ample cooking space, the Blackstone allows you to achieve restaurant-quality results right in your own backyard. So, fire up your Blackstone, grab your spatulas, and get ready to create some truly unforgettable Chinese meals. Embrace the sizzle, savor the flavor, and unleash your inner chef. Take control of the tastes you like and create a menu that everyone will love.
Don’t wait. The art of Blackstone Chinese food is waiting for you!
