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 anymore. Foodies of all kinds can whip up tasty cannabis-infused meals with the right techniques in the kitchen. From sauces to dips, salads, vegan food and so much more, the possibilities are endless!

But have you thought about making cannabis-infused Asian food? Asian food showcases some of the most diverse cultures on the planet, all of which have fantastic flavor and are made with fresh ingredients. Add cannabis into the mix, and you’ll have delicious food and snacks to keep coming back to – plus health benefits and a high to boot!

Check out these incredible cannabis-infused Asian recipes. Take note, you will already need an infused oil to make these recipes (click on this link to make your own infused oils beforehand, substituting olive for a neutral oil such as sunflower, vegetable, or canola):

Chili Oil

Chili oil is one of the most widely used condiments in Asian food. It adds so much flavor, not just heat, to just about any dish. There are many ways to make chili oils, oftentimes using a variety of ingredients that lend complex flavors to the end product because it isn’t always just about the spice. Good chili oils are flavorful, too. And you can add it to just about anything.

Ingredients:

• 1 cup of 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 peppercorn

• Salt to taste

Directions:

1. Heat up a small saucepan on the stove, and add in the oil, garlic, red onion, star anise, cinnamon, coriander and peppercorn. Wait for the mixture to bubble lightly, but don’t allow it to bubble too much otherwise the spices may burn.

2. Upon seeing some bubbles, reduce the heat to low. Allow the ingredients to simmer for half an hour, regularly mixing it so that they infuse instead of burn. Reduce or increase the heat as needed. You’re looking for an oil that gets some color without being too dark or burning.

3. Once 30 minutes have passed, get the mixture off the stove and allow it to cool for 5-10 minutes.

4. Add the chili flakes and salt into a ceramic bowl, then carefully pour the oil mixture over a sieve, strainer, or a cheese cloth. You want to add just the oil without any of the cooked spices.

5. Mix up the spices and allow it to cool for around 30 minutes. Transfer to an air-tight glass jar for storing, and your delicious, fiery hot infused chili oil can keep for up to half a year.

Dandan Noodles

Dandan noodles are a delicious, spicy noodle dish that originated from Sichuan. These are originally a Chinese street food, though it has now become one of the most famous Chinese noodle dishes in the west.

Ingredients:

• 2 tablespoons sesame paste

• 3 tablespoons Chinese black vinegar

• 3 tablespoons dark soy sauce

• 1 tablespoon white sugar

• 2 chopped green onions

• ¼ cup incused chili oil, though uou can add more if you want it to be spicier

• ½ teaspoon five spice powder

• ½ teaspoon ground Sichuan peppercorn

• 3 cloves garlic, minced

• 1 tablespoon vegetable oil

• 1 pound ground pork

• 2 tablespoons chili bean paste

• 1 tablespoon fresh ginger, finely minced

• 1 pound fresh egg noodles

• 1 tablespoon Shaoxing wine

• ¼ cup hot water

• ¼ cup preserved mustard greens (sui mi ya cai)

• A handful of bok choy

For garnishing, optional:

• Chopped peanuts

• Green onions

Directions:

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

2. Toss in the Sichuan peppercorns plus the five-spice mixture. Give it a taste to see if you are ok with the heat levels

3. In a large skillet over medium heat, add the vegetable and allow it to heat up. Once the pan is hot, add in the pork and garlic, cook until the meat is white. Reduce the heat to low then add in the Shaoxing wine, ginger, preserved mustard greens, and chili bean paste. Mix well until the pork reaches a dark shade of brown.

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

5. Cook the rice noodles according to package directions. Strain, then blanch the bok choy for half a minute in the water.

6. Assemble your dandan noodles and garnish with your toppings of choice. Add the spicy ground pork mixture and bok choy.

Basil Chicken

This classic Thai dish, known as Pad Krapow Gai, is tasty comfort food. Use Thai basil if you have access to it, but holy basil and regular basil will work just fine too. This recipe will give you a dish that your friends will think came from 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 white vinegar

• 2 teaspoons fish sauce

• 2 tablespoons vegetable or canola oil

• ¼ cup sliced shallots

• 5 cloves garlic, minced

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

• 1 cup thinly sliced basil leaves

• 1 pound skinless and boneless chicken thighs, chopped

• 2 cups cooked rice

Directions:

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

2. Heat a large pan on high heat. Add the oil and chicken, then stir fry it until a light brown. Add the sliced chilis, garlic, and shallots until the juices begin to caramelize the pan. Add a tablespoon of the sauce to the skillet and stir some more for a minute

3. Add the rest of the sauce to the pan. Stir and allow the sauce to deglaze the pan then transfer to the meat. Once this has been finished, remove the pan from the heat.

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

5. Serve with hot rice.

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