Cannabis-infused Chinese food tonight? – Delicious weed-infused Asian recipes for home cooking!

It’s amazing how many amazing dishes you can make with cannabis these days.

You’re no longer limited to just space cakes and cookies. Foodies of all stripes can create delicious cannabis-infused meals with the right techniques in the kitchen. From sauces to dips, salads, vegan food and more, the possibilities are endless!

But have you thought about making cannabis-infused Asian food? Asian food showcases some of the most diverse cultures in the world, all of which taste amazing and are made with fresh ingredients. Add cannabis to the mix and you’ve got delicious meals and snacks that you’ll come back to again and again – plus health benefits and a high to boot!

Check out these incredible cannabis-infused Asian recipes. Note that you’ll already need an infused oil to prepare these recipes (click this link to make your own infused oils beforehand, substituting a neutral oil for olive oil like sunflower, vegetable, or canola):

Chili oil

Chili oil is one of the most commonly used spices in Asian cuisine. It adds so much flavor to pretty much any dish, not just heat. There are many ways to make chili oils, often using a variety of ingredients that add complex flavors to the end product, as it’s not always just about the spiciness. Good chilli oils are also aromatic. And you can add it to almost anything.

Ingredients:

• 1 cup cannabis-infused canola, sunflower, or vegetable oil

• ¼ red onion

• 3 or 4 cloves of garlic

• 1/3 cup Asian chili flakes

• 1 star anise

• 1 cinnamon stick

• 1 teaspoon coriander

• 1 tablespoon Sichuan peppercorns

• Salt to taste

directions:

1. Heat a small saucepan on the stove and add the oil, garlic, red onion, star anise, cinnamon, coriander, and peppercorns. Wait for the mixture to bubble slightly, but don’t let it bubble too much or the spices may burn.

2. If you see some bubbles, reduce the heat to low. Simmer the ingredients for half an hour, stirring regularly so that they simmer instead of burn. Reduce or increase the heat as needed. You are looking for an oil that will add some color without being too dark or burning.

3. After 30 minutes, remove the mixture from the heat and let it cool for 5-10 minutes.

4. Place the chilli flakes and salt in a ceramic bowl and gently pour the oil mixture over a colander, colander, or cheesecloth. You just want to add the oil without the cooked spices.

5. Mix the spices and let cool for about 30 minutes. Fill it into an airtight glass jar for storage and your delicious, fiery hot chilli oil can be stored for up to half a year.

Almost noodles

Dandan noodles are a delicious, flavorful noodle dish that originated in Sichuan. This is originally a Chinese street food, although it has now become one of the most famous Chinese noodle dishes in the west.

Ingredients:

• 2 tablespoons sesame paste

• 3 tablespoons of Chinese black vinegar

• 3 tablespoons dark soy sauce

• 1 tablespoon white sugar

• 2 chopped spring onions

• ¼ cup chili oil, although you can add more if you want it spicier

• ½ teaspoon five spice powder

• ½ teaspoon ground Sichuan pepper

• 3 garlic cloves, chopped

• 1 tablespoon vegetable oil

• 1 pound ground beef

• 2 tablespoons chili bean paste

• 1 tablespoon fresh ginger, finely chopped

• 1 pound fresh egg noodles

• 1 tablespoon of Shaoxing wine

• ¼ cup hot water

• ¼ cup canned mustard (sui mi ya cai)

• A handful of bok choy

Optional for garnish:

• Chopped Peanuts

• Green Onions

directions:

1. Whisk together the black vinegar, soy sauce, and sesame paste in a bowl. Add the chopped green onions, chili oil, and sugar until all ingredients are thoroughly incorporated.

2. Add the Sichuan peppercorns and the five-spice mixture. Try it out to see if you’re comfortable with the heat levels

3. In a large skillet over medium-high heat, add the vegetables and allow to heat through. Once the pan is hot, add the pork and garlic and cook until the meat is white. Reduce the heat to low, then add the Shaoxing wine, ginger, pickled mustard greens, and chili bean paste. Mix well until the pork reaches a dark brown hue.

4. Turn off the heat and add the sesame paste. Mix well and then set aside.

5. Cook the rice noodles according to package instructions. Strain the pak choi and blanch in water for half a minute.

6. Assemble your dandan noodles and top with your choice of toppings. Add the spicy ground beef mixture and pak choi.

basil chicken

This classic Thai dish, known as Pad Krapow Gai, is delicious home cooking. Use Thai basil if you have access to it, but holy basil and regular basil work well too. This recipe will give you a dish your friends will think came out of a restaurant – but with a secret ingredient that will make everyone happy!

Ingredients:

• 1 tablespoon oyster sauce

• 1/3 cup chicken broth

• 1 tablespoon soy sauce

• 1 teaspoon brown sugar

• 1 teaspoon of white vinegar

• 2 teaspoons fish sauce

• 2 tablespoons vegetable or canola oil

• ¼ cup chopped shallots

• 5 garlic cloves, chopped

• 2 tablespoons chili (serrano, Thai, or bird’s eye chili)

• 1 cup thinly sliced ​​basil leaves

• 1 pound skinless and boneless chicken thighs, chopped

• 2 cups of cooked rice

directions:

1. In a bowl, combine the oyster sauce, chicken broth, white sugar, brown sugar, and fish sauce.

2. Heat a large pan on high. Add the oil and chicken and stir-fry until light brown. Add the sliced ​​chilies, garlic, and shallots until the juices start to caramelize the pan. Add 1 tablespoon of the sauce to the pan and stir for another minute

3. Pour the rest of the sauce into the pan. Stir and allow the sauce to deglaze in the pan, then pour over the meat. Once this is finished, remove the pan from the heat.

4. Add basil. Cook until the basil wilts, which will take a few seconds.

5. Serve with hot rice.

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