Chinese food recipes 1
Eggplant With Garlic Sauce
18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
Salt
1 tablespoon soy sauce
1 ½ teaspoons sugar
1 tablespoon cornstarch
1 teaspoon minced garlic
1 ½ teaspoons fermented soybean paste
1 teaspoon hot chili paste
2 tablespoons peanut oil
6 ounces ground pork
Hot steamed rice (optional).
1. Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
2. In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch
dissolves. Stir in ¾ cup water, the garlic and the soybean and chili pastes.
3. In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just
starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink,
about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
4. Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil
over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly
browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about
1 minute. Once the sauce thickens, add the pork and ¾ cup water. Bring to a boil, and
then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10
to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.
Serves 3 to 4.
Beef Chunk Steak With Lime-Pepper Sauce
(Bo Luc Lac)
1 tablespoon minced garlic
1 tablespoon, plus 1/4 teaspoon, sugar
3 tablespoons sesame oil
3 tablespoons soy sauce
12 ounces flap steak, cut into 1-inch chunks
1/4 teaspoon black pepper
Salt
2 tablespoons lime juice
Leaf lettuces, for garnish
Thinly sliced onion, for garnish
Sliced tomatoes, for garnish
1/4 cup vegetable oil
4 tablespoons butter.
1. In a medium bowl, combine the garlic, 1 tablespoon of the sugar, sesame oil and soy
sauce and stir until the sugar dissolves. Toss in the beef. Cover and let marinate for at least
30 minutes.
2. Make the lime-pepper dipping sauce by combining the remaining 1/4 teaspoon sugar,
black pepper, 1/2 teaspoon salt, lime juice and 2 tablespoons water in a small bowl. Taste
and add more water if the sauce is too tart. Set aside.
3. Prepare a serving plate by covering it with a generous layer of leaf lettuce, onions and
tomatoes. Season the tomatoes with salt.
4. Heat the oil in a wok on over high heat until the oil smokes slightly. Add the butter, and
stir just until the butter melts. Add the beef, and stir in a circular motion. Simultaneously
use the back of a metal spatula to press the meat against the sides of the wok to char. Cook
until the meat is browned but still lightly pink in the middle, about 7 minutes. (Avoid
having the meat simply boil in the liquid fat.) Using a slotted spoon, transfer the meat to
the prepared serving plate. Serve immediately with the lime-pepper dipping sauce. Serves
2. Adapted from Saigon Kitchen in Austin, Tex.
NOTE: Flap steak is a chewy, flavorful cut of beef similar to skirt or flank steak. Saigon
Kitchen favors Ponlin, a Chinese soy sauce with a mild flavor and a lighter hue that does
not discolor the meat.
Almond Chicken
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :2:00
Categories : Poultry Chinese
Main Dish
Amount Measure Ingredient -- Preparation Method
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2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3"
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together. Place chicken in marinade, turning to coat. Marinate
at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg
slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg
and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat
oil to 350. Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350 between batches.
Drain on paper towels and serve at once.
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Serving Ideas : Garnish with chopped green onion.
ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
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2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil
-----MARINADE-----
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar
-----SAUCE-----
2 teaspoons Fermented black beans
3 Cloves garlic -- minced
1/2 teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4 cup Chicken stock
Cornstarch paste
Marinating: With sharp paring knife, scrape chicken meat from thigh;
slice into thin strips across the grain. (Breast meat is not preferred for
this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch
and sugar in bowl; massage liquid into meat with your fingers. Marinate
for 15 to 30 minutes.
Preparation: Wash asparagus; peel tough white outer skin off ends; slice
on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl,
combine and mash black beans and garlic, brown sugar, black soy sauce and
chicken stock; stir; reserve for 15 minutes.
Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add
chicken.
Stir-fry for about 3 minutes on high heat - or until chicken begins to
shrink and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is hot, add black bean
sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce
with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken
marinade might be enough. Toss ingredients until very little liquid
remains and is reduced to glaze. Dish is ready when asparagus brightens.
If you still have too much liquid, remove ingredients, continue to reduce
sauce, then return ingredients to coat them with sauce. Serve in
individual portions.
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BBQ PORK LO MEIN *** dxdg05a
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Beef
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Sesame oil
2 tablespoons Vegtable oil
1 teaspoon Ginger -- finely chopped
2 cups Bok choy -- cut into 1/2" pie
1 1/2 cups Bean sprout
8 ounces Chinese bbq pork
1/2 cup Chicken broth
2 tablespoons Oyster sauce
1 tablespoon Soy -- dark
1/2 teaspoon Sugar
Pepper -- dash
1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside 2.
Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir
fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork,
Stir fry 2 min 4.
Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add
sauce, stir well and serve Varriations, instead of pork, use left over
cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in
season can be used in place of the sprouts and bok choy From "Dim Sum" by
Ruth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A)
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BEEF CHOW FUN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
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10 each Chow Fun Noodles
1 pound Beef flank steak -- sliced
across the grain
-----MARINADE-----
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white
1 tablespoon Peanut oil
-----ADDITIONAL-----
7 tablespoons Peanut oil for pan-frying
2 each Cloves garlic -- chopped fine
1 each Slice ginger -- cut julienne
1 tablespoon Fermented black beans (dow -- see), rinsed
1 tablespoon Dry sherry
1/2 medium Yellow onion -- peeled and
1/2 each Green sweet bell pepper -- cored & cut julienne
-----SAUCE-----
1/4 teaspoon MSG (opt)
1 tablespoon Dark soy sauce
1/4 teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
-----FINAL-----
1 cup Fresh bean sprouts
Chinese parsley (garnish)
Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and
mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add
2 T of the peanut oil. Toss the noodles about in the oil until they are
very hot and begin to color just a bit on the edges. Remove to the
serving platter and set aside. Heat the wok again and add 3 T of the
peanut oil along with the garlic and ginger. Chow for a moment and add
the rinsed black beans and the sherry. In this chow the onion and green
pepper, just until very hot. Remove to the serving platter. Heat the wok
a third time and add 2 T of the peanut oil and the meat. Chow on one side
only until it begins to brown. Return the vegetables, the noodles, and
the sauce to the wok and toss with the meat until hot. Add the bean
sprouts, toss just a minute or so and serve. Garnish with Chinese
parsley.
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BLACK BEANS WITH BEAN CURD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Main Dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion -- chopped
1 teaspoon Garlic -- chopped
1 each Green chili -- sliced
1 tablespoon Salted black beans
1 pinch Black pepper
Soak dried beans. Boil until tender. Drain & mash.
Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5
minutes. Sprinkle with pepper & serve.
Jack Santa Maria, "Chinese Vegetarian Cooking"
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CASHEW CHICKEN ***pxsm22a
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish
Amount Measure Ingredient -- Preparation Method
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1 pound Chicken ; breasts -- cubed
1 teaspoon Salt
1 teaspoon Cornstarch
3 Green peppers -- cut into 1/
Set above ingredients aside
Sauce
2 tablespoons Soy sauce
1 tablespoon Soybean paste
1 tablespoon Sugar
2 tablespoons Rice wine vinegar
1/2 teaspoon Salt
Mix the above ingredients well and set aside. Cook chicken in a little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine
vinegar over the chicken/veggie mixture and cook another minute. Add nuts
and cook another minute. Pour sauce over the contents of wok and cook
until heated through. Serve over hot cooked rice with a nice side dish
liked my Szechuan Green Beans (see Green Beans R? under this same BB)
Hope you enjoy! DAN GRUBER (PXSM21A)
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CASHEW CHICKEN 2 *** ctch95b
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Main Dish
Amount Measure Ingredient -- Preparation Method
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Marinade
2 Chicken; breasts -- boneless
3 tablespoons Rice wine -- or dry sherry
2 teaspoons Soy sauce
2 teaspoons Ginger -- shredded
2 Onion -- peeled and diced.
2 Sm Green peppers -- cut 1/2 in
1/3 cup Straw mushrooms -- drained
1/3 cup Cashew
Sauce:
4 tablespoons Oyster sauce
Sherry -- or sake (rice wine)
1 tablespoon Hoisin sauce
Ketchup ;(yes -- this is a c
1 pinch 5 spice powder
Sugar -- (just a pinch)
Pepper flakes
Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger peanut oil
as needed (appx 4 tbl) With following ingredients marinate >> for at
least 30 minutes. Drain marinade and discard. To prepare: 1) Marinate
meat 2) heat wok to high 3) add oil, garlic, and ginger. stir 4) add
chicken, brown momentarily 5) add all veggies 6) add cashew and heat for a
short time 7) add sauce ingredients, stir till bubbly. If you like, you
may add a some cornstarch solution to thicken (1/2 starch, 1/2 water) 8)
serve immediatly Cooking time: 5-7 mins CHRISTOPHER NEILL (CTCH95C)
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CHICKEN AND SWEET PEPPER STIR-FRY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Oriental
Main Dish Chinese
Amount Measure Ingredient -- Preparation Method
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18 ounces Boned Chicken Breast halves
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
Med Onion -- cut into wedges
Med green/sweet red peppers*
1 1/2 cups Sliced fresh Mushrooms
1 tablespoon Cooking Oil
1 teaspoon Grated Ginger root
8 ounces Can Bamboo Shoots -- drained
1/4 cup Chicken Broth
1 teaspoon Cornstarch
* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;
stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or
large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1
minute more or till veggies are crisp-tender. Remove veggies from wok; set
aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;
stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no
longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer
pink. Return all chicken, veggies, and bamboo shoots to wok; push from
center of wok.
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to
wok. Cook and stir till slightly thickened; toss gently to coat chicken
mixture. Serve while hot.
********************************************************************* Per
serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg
cholesterol, 613 mg sodium, 621 mg potassium.
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CHICKEN CHOWED WITH BLACK BEANS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
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3 pounds Chicken -- hacked into
2 pieces
-----MARINADE-----
2 tablespoons Light soy sauce
2 tablespoons Cornstarch
1 each Egg white
1 teaspoon Salt
2 tablespoons Peanut oil
-----ADDITIONAL-----
4 tablespoons Peanut oil
3 each Cloves garlic -- chopped fine
1 each Yellow onion -- peeled and
into 1" pieces
3 tablespoons Fermented black beans (dow -- see) rinsed in plain
mashed with
2 tablespoons Dry sherry
2 each Green sweet bell peppers -- cored and cut julien
-----FINAL SAUCE-----
1 tablespoon Light soy sauce
2 tablespoons Dry sherry
1 cup Chicken stock
1 teaspoon Brown sugar
Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and
add 2 T of the oil. Drain the marinade from the chicken and reserve.
Brown the chicken pieces well in the wok, then remove and set aside. Drain
the oil from the wok and discard. Heat the wok again and add the
remaining 2 T oil. Chow the garlic for a moment and add the onions and
the dow see mashed with the sherry. Chow for a moment and add the green
peppers.
Return the chicken to the wok along with the reserved marinade. Add the
ingredients for the final sauce. Stir well and cover. Simmer the dish
until the chicken is tender but not overcooked, about 20 minutes.
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CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
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1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste
Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a
single chopstick (not an egg beater or whisk). Stir chicken pieces into
egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.
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CHICKEN CURRY KABOBS ON RICE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Bar-B-Q
Chinese
Amount Measure Ingredient -- Preparation Method
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1/2 cup Yogurt -- plain
1/4 teaspoon Curry powder
1/4 teaspoon Ginger
1 1/2 pounds Chicken breast
3 cups Rice -- cooked
2 Green onions -- sliced
1 teaspoon Garlic -- minced
1/4 teaspoon Chili powder
1/4 teaspoon Salt
6 Skewers
1 Tomato, large -- chopped
Parsley
Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours,
turning occasionally.
Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread
chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss
rice with tomato and green onions. Serve skewers over rice.
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Chicken Wings in Five Spice
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
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12 Chicken wings -- whole
1 cup Water-chestnut flour
4 cups Peanut oil for deep-frying
Marinade:
1/2 teaspoon Freshly grated ginger
1/8 cup Light soy sauce
1/8 cup Dry sherry or Chinese rice -- wine
1/2 teaspoon Five-spice powder
Cut each wing into 3 logical pieces. Save the tips for soup and use only
the 2 meatier parts for this recipe. Prepare the marinade and marinate the
wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.
Deep-fry at 360 F until golden brown, about 5 minutes.
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Chicken-Shrimp Egg Rolls
Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :1:15
Categories : Appetizers Chinese
Amount Measure Ingredient -- Preparation Method
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1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
--- Sweet-Sour Sauce: ---
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice
* Use eggroll skins of about 6-1/2 by 7 inches
1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3
minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use
low-sodium soy sauce if you wish.)
2. To make rolls, spread 1 tablespoon filling along one side of each
eggroll skin. Fold over ends of skin and roll up like jelly roll, folding
in the ends. Seal with a little water.
3. Fry in hot fat (about 375 degrees) for about 6 minutes or until
skin is crisp, bubbly and browned. Cut each roll in half or leave whole.
Serve as an appetizer with sweet-sour sauce.
Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook
over medium heat for about 10 minutes or until sauce is thick and clear.
Yield: about 20 rolls
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 3227 0 0 0 0 0 0
CHINESE CHICKEN ...FOURNIER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Chinese
Chicken
Amount Measure Ingredient -- Preparation Method
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18 Chicken wings -- drumsticks
3 Garlic cloves -- minced
Ground ginger -- minced ging
1 1/2 teaspoons Five spice powder
1/2 cup Soy sauce
1/2 cup White wine
1/4 cup Vegetable oil
DIRECTIONS -- MIX TOGETHER AND PLACE CHICKEN IN MARINAT FOR 1 OR MORE
HOURS. BAKE AT 350 RFOR 30-40 MIN KEEP BASTING. COOK IN GRILL AND
BRUSH MARINATE TO CRISPEN.
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Chinese Dry Marinade
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Marinades
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Brown sugar
1 1/2 teaspoons Paprika
1 teaspoon Salt
3/4 teaspoon Monosodium glutamate
3/4 teaspoon Ground tumeric
1/4 teaspoon Celery seed
1/4 teaspoon Dry mustard
Combine ingredients and use for marinade for spare ribs and pork.
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Chinese Eggs
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:10
Categories : Chinese Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 hard-boiled eggs -- shelled
2 tablespoons butter
3 tablespoons soy sauce
2 teaspoons green onions -- chopped
1 teaspoon sesame oil
Melt butter with soy sauce in a skillet. Add eggs and cook gently
for 5 minutes, basting and turning all the time until the eggs become dark
brown.
Slice eggs on serving plate. Drizzle with sesame oil and sprinkle
with chopped green onion.
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Serving Ideas : Serve warm or cold
Nutr. Assoc. : 541 0 0 0 0
CHINESE FIRE POT
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
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1 pound Boneless beef sirloin -- =OR=- beef round
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus
Lemon juice
2 packages Enoki mushrooms -- (3 1/2-oz packages)
3/4 pound Chinese pea pods
2 bn Green onions
2 bn Spinach
8 ounces Canned water chestnuts -- drained and sliced
8 ounces Canned bamboo shoots -- drained and sliced
4 cans Chicken broth -- (13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 pound Fine egg noodles -- cooked
Cilantro or chives -- chopped
(optional)
It is not necessary to use all ingredients listed here as long as you
offer an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.
Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach.
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired.
Note: The special pot needed can be purchased at Chinese shops.
(C) 1992 The Los Angeles Times
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Chinese Fried Rice
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Chinese Rice
Amount Measure Ingredient -- Preparation Method
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6 slices bacon slices -- chopped
2 1/2 cups cooked rice -- cold
2 tablespoons soy sauce
2 eggs -- slightly beaten
3/4 cup chopped onions
1/2 cup green peppers -- chopped
1/2 cup celery -- chopped
1/2 cup small shrimp -- cooked
In a skillet, cook bacon until brown, but not overly crisp. Remove
bacon, pour off all but 4 tablespoons of fat. In fat, saute onions,
peppers, and celery until limp. Add cooked rice and saute the rice until
it browns. Add eggs, soy sauce, and shrimp, if desired. Saute for 5
minutes more. Add more soy sauce to taste.
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Nutr. Assoc. : 0 1258 0 541 345 685 1075 0
Chinese Garlic Ginger Sauce
Recipe By : olxezeh@lafayette.unocal.com (Zeh Account)
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Sauces
Amount Measure Ingredient -- Preparation Method
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3/4 C Cold Water
2 Tbsp Oyster Sauce
1 Tbsp Cornstarch
This is the sauce I use on broccoli chicken. If you want more of a ginger
and garlic taste I would add garlic and ginger in with the chicken (or
whatever meat you are using for the dish).
Wisk the above ingredients together and pour over stir fried chicken and
broccoli. Pull vegetables up on sides of wok and let sauce thicken in
well of wok (appox. 3 min.). Stir sauce, chicken, and broccoli together
to coat.
Serve.
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CHINESE MAPO TOFU
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Oil -- for sauteing
1 tablespoon Black Bean Garlic Sauce -- (see notes)
1 teaspoon Red Chili Paste with Garlic
1/4 pound Ground pork
1 package Fresh tofu (any firmness) -- cut into cubes
1/4 cup Chopped green onions
Salt -- to taste
Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are
available at Asian markets and some supermarkets with large Asian
specialty sections.
Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red
Chili Sauce with Garlic and ground pork. Turn heat on high; gradually
combine the sauces and meat as the heat increases. When meat is browned
and cooked through, turn heat to medium and add cubed tofu. Mix gently and
continue to simmer for 5-8 minutes, stirring occasionally, until well
blended and tofu is heated through. Add green onion and toss. Add salt to
taste.
Presentation: Serve hot accompanied with cooked white rice.
Yield: Makes 4 servings
This recipe was sent in to the paper by Janet Eng of Buena Park, CA.
(Orange Country Register)
Shared by Ed Pallan
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Chinese Pepper Chicken
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:35
Categories : Chinese Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 1/2" ginger root slice -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce,
garlic, ginger root and cornstarch. Toss chicken in sauce to coat and
marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook
peppers and celery over high heat, stirring frequently until softened.
Add green onions and cook 2 minutes more. Remove vegetables from wok.
Drain chicken and pat dry with paper towels. Add chicken to wok and stir
fry until chicken is done, about 3 minutes. Mix remaining ingredients
together in a small bowl. Add to chicken with vegetables; simmer 3
minutes.
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Serving Ideas : Serve over rice.
Nutr. Assoc. : 0 0 620 0 993 0 149 274 0 0 0 0 0 0 0
CHINESE PEPPER STEAK - WITH COKE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chinese
Amount Measure Ingredient -- Preparation Method
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1 pound Top round steak -- OR
boneless sirloin -- (1 to 1-1/2 lbs)
2 tablespoons Oil
1 medium Clove garlic -- minced
1 teaspoon Salt
1 cup Beef broth, or bouillon -- canned and undiluted
1 cup Green pepper, cored -- seeded, cut in
thin strips
1 cup Celery -- thinly sliced
1/4 cup Onions -- thinly sliced
1/2 cup COCA-COLA
2 medium Tomatoes -- ripe
2 1/2 tablespoons Cornstarch
1/4 cup COCA-COLA
1 tablespoon Soy sauce
Rice -- cooked and hot
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked, the vegetables should
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into
meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice.
Makes 6 (3/4 cup) servings.
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CHINESE PEPPER STEAK COCA-COLA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chinese
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Top round or sirloin steak
Boneless
2 tablespoons Oil
1 Clove garlic -- minced
1 teaspoon Salt
1 cup Beef broth
1 cup Green bell pepper -- cut in 1/2" strips
1 cup Celery -- thinly sliced
1/4 cup Onions -- thinly sliced
1/2 cup COCA-COLA
2 medium Tomatoes -- ripe
2 1/2 tablespoons Cornstarch
1/4 cup COCA-COLA
1 tablespoon Soy sauce
Rice -- cooked and hot
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of
Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the
vegetables should be tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings. Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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Chinese Pork-Lettuce Rolls
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:40
Categories : Chinese Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads Boston lettuce
dried Chinese mushrooms -- 6-8 mushrooms
8 ounces waterchestnuts -- canned
1/2 cup bamboo shoots
1 pound ground pork
1 egg
1 1/2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons dry sherry
3/4 cup chicken broth
1/2 teaspoon salt -- to taste
1/4 cup corn oil
1 cup celery -- minced
1. Black mushrooms are optional. If using, soak in boiling water for
30 minutes, drain, cut off stems, and chop.
2. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a
serving plate, then refrigerate. Use head lettuce if Boston lettuce is not
available.
3. Mince the waterchestnuts and bamboo shoots; add to drained
mushrooms. Set aside.
4. Mix together the pork, slightly beaten egg, soy sauce and 3
teaspoons (1 tablespoon) of the cornstarch. Set aside.
5. Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon
cornstarch to the remaining 1/3 cup broth, blend well.
6. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork
mixture and cook, stirring constantly, about 5 minutes.
8. Add mushroom mixture; cook, stirring constantly, 2 minutes.
9. Stir in wine mixture and the cornstarch mixture.
10. Add celery and stir until celery is heated through. If celery is
minced fine enough, it won't need any further cooking time.
11. Place meat on a serving dish. To serve, let each guest fill a
lettuce leaf with pork and roll the leaf. This is to be eaten with the
fingers.
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Serving Ideas : A delicious and unique Chinese entree.
Chinese Pot Roast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pot Roast Beef
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck roast -- 1 1/2 in thick
1/2 cup Bottled stir-fry sauce
1/2 pound Fresh mushrooms -- sliced
1 tablespoon Vegetable oil
1/2 cup Burgundy wine
1 tablespoon Cornstarch
eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry
Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1
hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or
until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to
platter and keep warm. Add cornstarch ixture to pan juices; cook and stir
until mixture bOils and thickens lightly. To serve, cut meat across grain
into thin slices and serve ith the mushroom gravy.
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Chinese Sauce
Recipe By : srf@world.std.com (Stephanie R Faulkner)
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Vegetables
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soy sauce
rice wine vinegar
ginger -- chopped fine
garlic -- small amt. chopped f
1 scallion -- chop crosswise, not
hot chili oil -- or chili/garlic sauc
The sauce that my Chinese friend showed me to make contained these
ingredients. You can play with the ingredients to get the taste and
consistency you want. Use more soysauce than vinegar. You can also put
in a bit of sesame oil if you like. Ming told me she never makes it the
same way twice, and from experience, I see what she means. But it always
tasts good!
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Chinese Stuffed Mushrooms
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Fresh mushrooms (about 1 lb)
6 Ounces Uncooked -- boneless lean pork
1/4 Cup Drained whole water
Chestnuts
3 Green onions
1/2 Small red or green pepper
- seeded
1 sm Stalk celery
1 Teaspoon Cornstarch
1 Teaspoon Grated -- pared fresh ginger
- root
2 Teaspoons Rice wine or dry sherry
1 Teaspoon Soy sauce
1/2 Teaspoon Hoi sin sauce
1 Egg white
3 Cups Vegetable oil
1/2 Cup All-purpose flour
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CHINESE: BARBECUED PORK BUN (CHA SIU BOW)
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bar-B-Q Chinese
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Warm water
1/2 teaspoon Sugar
1 package Dry yeast
2 1/2 cups Flour
2 1/2 cups Cake flour
4 tablespoons Sugar
1/2 teaspoon Salt
2 tablespoons Shortening
1 1/4 cups Low fat milk
16 Pieces white paper 2 inches -- square
-----FILLING-----
6 ounces Chinese BBQ pork -- diced
1 tablespoon Oil
2 teaspoons Water
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 teaspoon Hoisin sauce
2 teaspoons Cornstarch
4 teaspoons Cold water (For thickening)
Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.
measuring cup. Let stand until it rises to the 8 oz. level (about 20
minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and mil,.
Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set
dough in a warm place. Allow the dough to rise for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin
sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
Stir into the mixture and cook for 1 minute. Let cool before using.
After 3 hours, when the dough has risen, shape into rolls about 2 inches
in diameter. Cut each roll into 1-1/2 inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close ans twist dough to form a
bun. Put the bun on a 2 inch square of white paper. (This prevents the
bun from becoming soggy while steaming.) Place 8 buns in a pie pan and
allow them to set and rist for 15 minutes in a warm place.
Steam for 25 minutes.
SOURCE: Chopstick, Cleaver and Wok.
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CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Beef
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Steak -- thinly sliced
1 teaspoon Corn starch
1 teaspoon Soy Sauce
2 teaspoons Rice Wine
1/4 teaspoon Oil
2 large Green peppers
1 medium Onion
1 Clove garlic
1 slice Ginger
4 teaspoons Cornstarch
1 cup Chicken broth
2 tablespoons Soy sauce
1/4 teaspoon Sugar
1 tablespoon Chinese black beans
(Fermented black beans)
2 tablespoons Oil
1/2 teaspoon Salt
PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2 inches
long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice
wine, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this mixture over beef,
mix well, and let stand for 15 minutes.
Cut peppers in half, remove seeds. Cut into 1/4-inch long strips.
Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix
together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy
sauce, and 1/4 teaspoon sugar. Wash black beans and drain. Mash.
COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high
heat. Add beef and stir-fry 1 minute. Remove beef from pan and set
aside.
Clean the pan. Heat the other tablespoon of oil over high heat. Add the
mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices
should remain crisp.) Return beef to skillet and add the cornstarch
mixture. Cook and stir until thickened, about 1 minute. Serve.
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CHINESE: CASHEW CHICKEN 1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Poultry Ethnic
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken breasts *
1/2 pound Chinese pea pods
1/2 pound Mushrooms
Green onions
2 cups Bamboo shoots -- drained
1 cup Chicken broth **
1/4 cup Soy sauce
2 tablespoons Corn starch
1/2 teaspoon Sugar
1/2 teaspoon Salt
4 tablespoons Salad oil
1 package Cashew nuts (about 4-oz)
* Boned and skinned ** Or bouillon cube dissolved in water
Slice breasts horizontally into very thin slices and cut into inch
squares.
Place on tray. Prepare vegetables, removing ends and strings from pea
pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add
to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in
skillet over moderate heat, add all the nuts, and cook 1 min shaking the
pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in
pan, fry chicken quickly, turning often until it looks opaque. Lower heat
to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2
mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit more and add green
onions and nuts and serve immediately.
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CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Nuts
Chinese Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar
cornstarch paste
Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a single
chopstick (not an egg beater or whisk). Stir chicken pieces into egg
mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour
gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a light
tan color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.
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CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chicken
Nuts Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
-----SAUCE-----
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar
CORNSTARCH PASTE Preparation: Trim ends off green onions and cut light
green and white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a
single chopstick (not an egg beater or whisk). Stir chicken pieces into
egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.
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CHINESE: CHINESE CASHEW CHICKEN 2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Nuts Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Chicken breasts
Boned and skinned
1/2 pound Chinese pea pods
1/2 pound Mushrooms
4 Green onions
2 cups Bamboo shoots -- drained
1 cup Chicken broth
Or bouillon cube dissolved
In water
1/4 cup Soy sauce
2 tablespoons Corn starch
1/2 teaspoon Sugar
1/2 teaspoon Salt
4 tablespoons Salad oil
1 package Cashew nuts
(about 4-oz)
Slice breasts horizontally into very thin slices and cut into inch
squares.
Place on tray. Prepare vegetables, removing ends and strings from pea
pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add
to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of
oil in skillet over moderate heat, add all the nuts, and cook 1 minute
shaking the pan, toasting the nuts lightly. Remove and reserve. Pour
remaining oil in pan, fry chicken quickly, turning often until it looks
opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and
cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo
shoots, and cook until thickened, stirring constantly. Simmer uncovered a
bit more and add green onions and nuts and serve immediately. Serves 4.
MING'S DYNASTY - Glendale, CO.
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CHINESE: GENERAL TSAO'S CHICKEN 1
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Chinese Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Boneless chicken breasts cut -- into 1 in pieces
3 tablespoons Soy suace
3 tablespoons Cornstarch
1 Egg white beaten until -- frothy
1 cup Veg. oil
3 Hot dried chili peppers -- broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in) -- peeled and finely ch
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/2 teaspoon Salt
1 teaspoon Brown sugar
Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time
finding this recipe! It is probably called something else (like spicy
fried chicken) and I really do have a dozen recipes.
:) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of
Sable and Rosenfeld, Bantam books.
General Tsao was a real person, general and poet who lived in China
155-220 AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time,
about 1 minute or until golden brown. Remove and drain on paper towels.
Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry
2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and
1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt.
Pour into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
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CHINESE: MONGOLIAN BEEF 2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Beef
Chinese Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Peanut oil
15 Green onion tops
1 tablespoon Minced ginger
1 pound Flank or sirloin steak
1 1/2 tablespoons Water chestnut flour
2 Egg whites
1 pinch Salt
Cornstarch paste
SAUCE:
1 teaspoon Chili paste with garlic
1/4 cup Chicken stock
2 tablespoons Dark soy sauce
1 pinch Sugar
1 1/2 tablespoons Dry sherry
Servings: 4
Preparation: Cut tops of green onions into 2" long pieces. Combine sauce
ingredients in small bowl & stir thoroughly. Cut steak across the grain
into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold
meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
until frothy. Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly brown,
about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok. With wok at medium
heat, quickly stir-fry green onions & ginger for about 20 seconds. Add
sauce; bring to boil on high heat while stirring. Add beef all at once, &
toss with sauce until beef is hot & coated. Push beef out of sauce,
dribble in cornstarch paste to lightly thicken. Recombine. Serve
immediately.
Serves 4
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