Chinese foods recipes 3
ORANGE/TANGERINE BEEF
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chinese Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
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3/4 pound Flank steak -- sliced
2 teaspoons Soy sauce -- dark
2 teaspoons Rice wine
1 teaspoon Ginger ; chopped fine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Peanut oil
2 each Red chilies -- dried halved
5 pinches Orange peel -- dried soaked
Seasoning:
1/2 teaspoon Szechuan peppercorns -- roas
2 teaspoons Soy sauce -- dark
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil
Combine beef with marinade; let stand 20 min. Heat oil in a wok or large
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,
reheat il and add chili peppers; stir-fry 10 sec.
Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well.
Serve at once.
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Oriental Chicken Wings
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Poultry
Appetizers
Amount Measure Ingredient -- Preparation Method
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24 Chicken wings -- sectioned
2 Cloves garlic -- minced
1 tablespoon Ketchup
1/2 cup Honey
1/2 cup Soy sauce
1/2 cup Dijon mustard
1 tablespoon Veg oil
Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.
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Oriental Chicken, Peppers, and Rice
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breast halves
2 garlic cloves -- minced
1 onion -- minced
1 red pepper -- julienned
1 green bell pepper -- julienned
1 tablespoon cornstarch
4 tablespoons soy sauce, low sodium
8 ounces pineapple chunks in juice -- 1 can
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ginger
2 cups cooked rice
* Use 3 chicken breast halves to yield about 4 servings. Use more chicken
for larger portions.
1. To prepare chicken: skin, debone and chop into cubes.
2. Mince the garlic cloves.
3. Wash, seed and julienne the red and green peppers.
4. Do not drain the pineapple.
5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers,
garlic and onion until onion is limp. Remove from skillet and keep warm.
6. Add 1 tablespoon oil to skillet and cook chicken cubes until all
turn white and are cooked through. This step doesn't take long -- don't
overcook.
7. Mix cornstarch with soy sauce and some of the pineapple juice in a
small bowl.
8. Combine the chicken with the onion mixture. Add the pineapple
chunks and juice along with the brown sugar, vinegar and ground or freshly
grated ginger. Heat to boiling, then add the cornstarch mixture. Stir
constantly until sauce is thickened and heated through.
9. Serve immediately over hot cooked white rice.
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NOTES : A quick, delicious and healthy chicken entree.
Oriental Meatballs Crunch
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:35
Categories : Chinese Meats
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces waterchestnuts, canned
2 eggs
1/4 cup milk
1 pound ground beef
1/2 cup chopped onions
2 tablespoons chili sauce
2 tablespoons soy sauce, low sodium -- to taste
1/4 teaspoon pepper
3 ounces Chow mein noodles -- crushed
Drain waterchestnuts; chop.
Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper
and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2
tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles.
Fry in deep, hot fat until golden brown.
Recipe can be doubled.
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PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Bok choy -- fresh (cut into b
1 cup Chicken; breast -- sliced
4 tablespoons Vegetable oil
1 teaspoon Garlic -- fresh minced
1/4 teaspoon Fish sauce -- (or to taste)
1 cup Mushrooms -- fresh (cut up)
1 Med Onion -- (sliced)
1 Red bell pepper
2 Green onion -- 1"
1/2 cup Celery -- sliced
1/4 teaspoon Msg
Fat grams per serving: Approx. Cook Time: :12 Directions:
In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes.
Add onions and fish sauce. Cook for 5 minutes. Add all remaining
ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot
with rice. SOPIT MERRELL (HKRT62B)
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PEKING BEEF (Mongolian Beef) *** Crouch
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Flank steak -- shredded
1 Egg white
1/2 teaspoon Salt
1 teaspoon Cornstarch
2 cups Oil -- for deep frying
1/2 cup Bamboo shoots -- shredded
1 cup Green onion -- green part onl
Sauce
1 tablespoon Sherry
2 tablespoons Hoisin sauce
2 tablespoons Dark soy sauce
2 tablespoons Chicken stock
1/2 teaspoon Sugar
1 teaspoon Cornstarch
1/2 teaspoon Chili paste -- w/ garlic (opt
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil.
Add beef. Stir fry quickly until heated through. Also known as Mongolian
Beef--Mike FROM: MIKE CROUCH (NNBB09A)
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Pepper Steak W/Onions
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cornstarch
3 tablespoons Soy sauce
Sugar
Pepper
1 pound Sirloin tip -- sliced 1/8 in.
Oil (Peanut)
1 each Onion -- sliced
2 each Green peppers -- sliced
2 each Stalks celery -- sliced
1/4 cup Cold water
1/2 teaspoon MSG
34 ea tomatoes -- cut into wedge
4 each green onions -- 2" strips
Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and
pepper; add sirloin.
Marinate for 10 to 15 minutes. Drain sirloin; fry in small amount of hot
oil over high heat until meat loses red color. Push to outer edge of pan.
Add small amount of oil; cook onion, green peppers and celery for 5
minutes. Make paste of 2 tablespoons cornstarch and water; stir in 1
teaspoon sugar, msg and salt and pepper to taste.
Add to sirloin mixture; cook stirring, until sauce is clear. Add tomatoes
and green onions, remove from heat. Serve.
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PON PON SHREDDED CHICKEN
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PON PON SHREDDED CHICKEN-----
3 cups Stock (or water)
3 Or 4 chicken breasts *
2 Bean paste sheets (or wide -- carrot or cucumber s
-----SEASONING-----
2 tablespoons Peanut butter
1 teaspoon Sesame oil
1/2 teaspoon Light soy sauce
1/2 teaspoon Red pepper oil
-----SAUCE-----
1/2 teaspoon Sugar
1/2 teaspoon Sesame oil
1/4 teaspoon Salt
* (to produce approximately 1 1/2 cups of shredded chicken)
1. Mix well, separately, seasoning and sauce ingredients.
2. Bring stock (or salted water) to the boil, immerse chicken breasts
and turn off flame. Soak until cooled, then shred into strips.
(Alternatively, for authentic and finer texture, cover breasts with a
clean cloth and shred by hitting them with a mallet++hence the sound of
ponpon.)
3. Lay bean paste sheets in a suitable flat container, and blanch in hot
water for 1 to 2 minutes. Remove and rinse under cold running water.
Drain and cut into finger-sized strips and mix with sauce mixture.
4. Spoon into serving dish, pile shredded chicken on top and pour
seasoning mixture over.
From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong
Tourist Association, 1986.
Posted by Stephen Ceideberg; October 26 1992.
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Potstickers
Recipe By : Connie Halliday
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound Ground Pork
1 cup Chinese cabbage -- Minced
2 each Green Onions -- Minced
1 each Egg
1 tablespoon Light Soy Sauce
1/2 teaspoon Salt
1/2 teaspoon Orange Peel -- Grated
1/2 teaspoon Hot Chili Oil
Cornstarch
40 each Won-ton wrappers -- Cut into circles
1/2 cup Peanut Oil
1 cup Water
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot
chili oil in large bowl and mix well. To assemble: Dust waxed or
parchment paper with cornstarch.
Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly
so filling forms narrow band across middle. Moisten rim of skin. Bring
opposite sides together to form semicircle. Pinch together around outer
edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel.
Repeat with remaining won ton and filling. Place two heavy 12" skillets
over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in
rows, fitting closely together. Increase heat to medium-high and cook
uncovered until bottoms are deeply golden, about 2 minutes, checking
occasionally. Add 1/2 cup water to each pan and cover immediately. Let
steam until skins are translucent, about 3
minutes. Remove cover and continue cooking over medium to medium-high
heat until bottoms are very crisp and well browned. Drain off excess oil
if necessary. Loosen dumplings with spatula and transfer to serving dish.
Serve immediately.
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NOTES : Mix hot chili oil, rice vinegar and soy sauce to taste for
dipping.
=============== Reply 8 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MCII
APPETIZERS
To: XTPT50B CONNIE HALLIDAY Date: 10/21
From: XTPT50B CONNIE HALLIDAY Time: 4:54 PM
ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Bar-B-Q
Mushrooms Pork
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Chinese roast pork
1/2 pound Fresh mushrooms (or sliced
Canned mushrooms)
2 Thin slices ginger root
2 Scallions
1/2 cup Chicken broth
2 teaspoons Cornstarch
1/2 teaspoon Sugar
1/8 teaspoon White pepper
1 teaspoon Soy sauce
1 teaspoon Sherry
1/2 teaspoon Salt
1 tablespoon Oil
PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to
2 inches long. Without removing stems, cut mushrooms into 1/4-inch
slices.
(If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch
lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.
COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger
root and scallions. Stir-fry for 2 minutes and discard ginger root. Add
roast pork strips, and stir-fry for one minute add sliced mushrooms and
chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2
minutes. Return heat to medium and add cornstarch mixture. Cook and stir
until thickened, about 1 minute.
SOURCE: ORIENTAL COOKING by Schryvner
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ROASTED SPARE RIBS (PEI QUOT)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Meats
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 To 2-1/2 lbs. spare ribs
1 tablespoon Black beans
2 Thin slices ginger root
1 Scallion
10 milliliters Garlic
4 tablespoons Soy sauce
4 tablespoons Honey
3 tablespoons Hoisin sauce
1 tablespoon Rice Wine
1 cup Chicken broth
2 tablespoons Oil
PREPARATION:
Remove as much fat and gristle as you can from the meat and cut apart
into individual ribs. Wash black beans and mash. Mince ginger root and
the scallion. Smash, peel, and mince garlic. Mix black beans, ginger
root, garlic. Mix soy sauce, honey, hoisin sauce, and rice wine.
COOKING:
Heat oil in a large deep skillet or wok, and add ginger root and the
scallion. Stir-fry for 1 minute. Add the ribs and stir-fry for 5
minutes.
Add soy sauce mixture; stir-fry for 2 minutes. Add the chicken broth.
Stir ribs to coat them with the sauce and bring to a boil. Reduce heat to
low.
Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes
to coat them with the sauce. Remove the ribs from the skillet and spread
in a large shallow roasting pan, in one layer if possible. Roast in a
350-degree oven for 10 minutes. If ribs are not dry in 10 minutes, roast
a little longer. They may also be barbecued on an outdoor grill instead
of roasted in the oven.
NOTE: This sauce is quite spicy. If you prefer a milder dish, omit the
hoisin sauce.
SOURCE: ORIENTAL COOKING by Schryver
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SAVORY CHICKEN AND RICE IN A LOTUS LEAF (CHINA)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large Dried lotus leaves
1 cup Long-grain rice
3/4 cup Sweet glutinous rice (see -- Note)
2 cups Chicken stock
3 Chinese sausages lop -- cheong) *
8 Chinese dried black -- mushrooms **
2 tablespoons Small dried shrimp ***
1 Whole chicken breast -- boned
skinned
2 tablespoons Soy sauce -- plus more for
1 teaspoon Sugar
1/4 teaspoon White pepper
1 teaspoon Asian sesame oil
-----CHICKEN MARINADE-----
1/2 teaspoon Grated ginger
2 teaspoons Soy sauce
2 teaspoons Dry vermouth or Shao Hsing -- wine
1/2 teaspoon Sugar
1/4 teaspoon White pepper
1 teaspoon Asian sesame oil
* cut diagonally into 1-inch slices ** soaked in warm water until soft and
pliable (about 30 minutes) *** soaked in warm water for 30 minutes
Foods wrapped in dried lotus leaves become infused with an exotic earthy
flavor. If lotus leaves are not available, you can wrap the rice filling
in oiled parchment. Besides being an unusual appetizer, this dish can be
served as a snack, for lunch, or as a light meal.
Note that the first step must be done the night before. Because lotus
leaves vary so much in size, eight packets may require anywhere from four
to ten leaves. (Larger leaves can be split in half, smaller leaves may
need to be overlapped.)
1. The night before, pour boiling water over the lotus leaves and let
them soak for 1 hour. Rinse and squeeze them dry. Mix the long- grain
and glutinous rice together in a large bowl. Wash the rice under running
cold water; gently stir and rub the grains between your fingers to loosen
all the excess starch. Continue until the water runs clear. Drain
thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan;
soak overnight in the refrigerator.
2. The next day, set the saucepan of rice uncovered over high heat;
bring to a boil. Stir just enough to loosen the rice grains. Reduce the
heat to medium-high and boil until the liquid is absorbed, about 8 to 10
minutes. Put the sausages on top of the rice and cover the pan. Reduce
the heat to low and cook for 20 minutes. Turn off the heat but do not
remove the cover. Let the rice stand for 10 minutes, then, with a wet
wooden spoon, transfer it to a large bowl; set aside.
3. Squeeze the mushrooms dry. Cut off the stems at the base and discard
them; cut the caps in half. Combine the marinade ingredients in a medium
bowl. Cut the chicken breast into 3/4-inch chunks and toss it with the
marinade. Add the mushrooms and marinate for 20 minutes. Drain and
coarsely chop the shrimp.
4. In a small bowl combine the soy sauce, sugar, white pepper, and
sesame oil; mix into the cooked rice. Add the chicken-mushroom mixture
and the shrimp.
5. Fold a lotus leaf in half and put it on a cutting board. If the
middle stem or edges are tough and hard, trim and discard them. (If the
leaves are small, you may need to over- lap halves.) Divide the rice
mixture into 8 portions; place one portion in the center of a leaf half.
Fold the edges over the rice to make a 4-inch square packet. Tie it with
twine. Repeat with the remaining leaves and rice. Arrange the packets in
a single layer in a bamboo steaming basket.
6. Prepare a wok for steaming. Steam the packets over medium-high heat
for 20 minutes. Remove them from the steamer and cut each packet across
the top to expose its contents. Serve with small dishes of soy sauce for
dipping.
NOTE: Sweet glutinous rice is also known as "sticky rice" because when
it is cooked it becomes sticky. It is used to make poultry stuffing and
leaf-wrapped rice packages; it is called sweet rice because it is often
used to make sweet dishes. Soak it overnight before cooking for the best
results.
Makes 8 packets.
From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.
Posted by Stephen Ceideberg; December 6 1992.
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SESAME BEEF *** (NNBB09A)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef -- julienne
1 tablespoon Soy sauce
1 Egg white
1 tablespoon Cornstarch
2 cups Oil -- for deep frying
Sauce:
2 tablespoons Sesame seed paste -- - or
2 tablespoons Peanut butter -- diluted in
2 tablespoons Water
1/2 teaspoon Salt
2 teaspoons Sugar
2 tablespoons Soy sauce
1 tablespoon Red wine vinegar
2 tablespoons Sesame seed oil
1 teaspoon Pepper oil -- -*check recipe
Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring
oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil
to temperature again and deep fry 1 minute more. Drain and remove to
platter mix ingredients into a smooth, thin sauce.
Heat in saucepan and pour over beef. I like to add chopped carrot, or
peanuts or whatever when I'm feeling creative. FROM: MIKE CROUCH
(NNBB09A)
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Sesame Chicken
Recipe By : Pat Pate
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Margarine
2 tablespoons Oil
1 Chicken -- cut up
1/3 cup Flour -- season with pepper
1/4 cup Sesame seeds
1/2 lg Lemon -- use juice
3 tablespoons Green onions -- minced
1/2 cup Wine -- dry white
Melt margarine with oil in baking pan. Allow to cool slightly but not
harden. In a paper bag, shake chicken in seasoned flour until coated. Then
roll pieces in oil in baking pan and arrange do that pieces do not touch.
Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30
minutes, or until lightly browned. Turn chicken; sprinkle with sesame
seeds and minced onion. Pour wine into bottom of pan and cook for 30-45
minutes, basting occasionally, until done.
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Sesame Chicken *** (FHND96B)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 chicken thighs
3 tablespoons light soy sauce
2 tablespoons dry Sherry
1/2 teaspoon fresh ginger -- grated
3 tablespoons cornstarch
4 tablespoons raw sesame seeds
peanut oil -- deep frying
Cut the chicken thighs in half across the bone.
Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make
a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut
oil at 375 until lightly browned. You can try substituting beef for the
chicken. FROM: DIMAS LIZARDO (FHND96B)
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SESAME CHICKEN 2
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Chicken Breasts
3 tablespoons Flour
2 tablespoons Sesame Seeds
1 tablespoon Soy Sauce
1/2 teaspoon Peanut Oil
1 tablespoon Maple Syrup
Red Lettuce Leaves
1 tablespoon Dry Sherry
1 large Tomato -- ripe
1 teaspoon ginger root -- chopped
Pepper to taste
1/2 teaspoon Chinese Five spice -- powder
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice
together.
Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10
minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper. Shake off
any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute
per side. Spoon marinade over chicken. j Reduce heat and saute another
minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon
chicken on top. Cut tomato into wedges and use to garnish plate.
Serves 2
Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108
mg cholesterol; 389 mg sodium.
Source: San Diego Union-Tribune (March 3-4, 1993)
Shared by: Norman R. Brown
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Sesame chicken Thighs
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 each Chicken thighs
3 tablespoons Light soy sauce
2 tablespoons Dry Sherry
1/8 teaspoon Grated fresh ginger
3 tablespoons Cornstarch
4 tablespoons Raw sesame seeds
Peanut oil for deep frying
Cut the chicken thighs in half across the bone.
Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make
a thick sauce for 1 Hr. Add the sesame seeds. Deep fry peices in peanut
oil at 375 until lightly browned. You can try substituting beef for the
chicken.
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SHRIMP SAUCE MIXED VEGETABLES AND SHREDDED CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Mung bean sprouts
8 Nami dried black mushrooms
1 large Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 teaspoon Fresh ginger root
2 tablespoons Peanut oil
3/4 cup Rich chicken stock
1 tablespoon Medium sherry
1/2 teaspoon Sugar
1/2 teaspoon Shrimp sauce
1 teaspoon Thick cornstarch paste
Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove
stems; slice caps in thin strips. Wash bell pepper; slice in half
lengthwise; slice in long, thin strips. Remove chicken meat from bone;
pick meat apart into shreds. Wash green onions; cut off roots and discard;
shred green tops and whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose pieces.
Place bean sprouts and sliced pepper in colander in a larger bowl. Pour
boiling water over vegetables to cover. Steep for 2 minutes. Remove
colander from hot water; flush vegetables with cold water.
Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry
mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another
30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar;
bring to boil; then add shrimp sauce and cornstarch paste; stir liquids
until fairly thick. Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot. Add green onions.
Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it
is thick to start.
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SICHUAN CASHEW CHICKEN
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Chicken breasts
1/2 Egg white
1 teaspoon Cornstarch
1 pinch Salt
Oil for fying
3 Green peppers
3 1/2 ounces Bamboo shoots (parboiled)
2 ounces Cashew nuts
1 teaspoon Garlic -- chopped
1 tablespoon Rice wine
1 pinch Msg (optional)
-----SAUCE-----
1 tablespoon Soybean paste
1 tablespoon Soy sauce
2 teaspoons Sugar
1/2 tablespoon Vinegar
1/4 teaspoon Salt
1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and
then in the cornstarch mixed with a pinch of salt. 2. heat some oil until
fairly hot and fry the diced chichen. drain. 3. slice the peppers in half
vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.
4. cut the parboiled bamboo shoots to the same size as the peppers. mix
the sauce ingredients together in a bowl. 5. fry the cashew nuts in
moderately hot oil until they are lightly browned and crunchy. 6. heat 2
tb of oil in the wok and stir fry the garlic, bamboo shoots and the
peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with
rice wine, and pour in the sauce. stir fry all the ingredients briefly
over a high heat and add a pinch of msg (optional) to heighten the flavor.
/\/\ara Kent
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SLOW SIMMERED PORK ROAST
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Crockpot
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds Pork (boneless pork butt)
3 Green onions -- cut in slivers
1 teaspoon Ginger; fresh -- cut julienne
2 Star anise -- whole
2 tablespoons Soybean condiment (mein see)
2 tablespoons Soy sauce -- light
2 teaspoons Brown sugar
1 cup Rice wine -- Chinese
use dry sherry)
2 Garlic cloves -- sliced thin
1/2 teaspoon White pepper -- ground
2 cups Water (more may be needed)
Mix together all the ingredients except the pork.
Place the meat in an ovenproof casserole just large enough to hold it. A
crockpot may be used.
Pour the sauce over the top, cover the dish and bake at 275 degrees from
5 to 8 hours, depending on your taste.
By Jeff Smith The Frugal Gourmet From the 06/04/1991 issue of The
Springfield Union-News
Posted by: Susan Brumer
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Spareribs With Black Beans
Recipe By : The Frugal Gourmet Cooks Three Ancient Cuisines
Serving Size : 6 Preparation Time :1:15
Categories : Chinese Oriental
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Pork Spareribs -- 1" lengths
3 Tbsp Soy Sauce, Light
2 Tbsp Dry Sherry
3 Cloves Garlic -- chopped fine
1 Tbsp Fermented Black Beans -- rinsed and mashed
Pinch Brown Sugar
1/2 Tsp Monosodium Glutamate
1 Tsp Sesame Oil
1 tsp Garlic And Red Chili Paste -- or to taste
2 tbsp Cornstarch
2 Green Onions -- chopped
1/2 Green Bell Pepper -- julienned
Place the spareribs pieces in a colander and pour 2 qts. boiling water
over them, (do this over the sink). Drain well and stir-fry until lightly
browned. Drain fat and place them in a boil. Add all other ingredients
except the onions and green pepper. Mix well and then add the onions and
green pepper. Place in a steaming dish and steam for 1 hour and fifteen
minutes. They will be very tender and delicious.
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Nutr. Assoc. : 0 0 0 0 2255 0 4173 0 0 0 0 0
SPICY CHICKEN
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chinese
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Oil
2 Chicken breasts
1 tablespoon Sherry
1 tablespoon Light soy sauce
1 tablespoon Corn starch
1 can (8-oz.) bamboo shoots -- diced
2 tablespoons Hoison sauce
1/2 teaspoon Crushed red-hot pepper
1 tablespoon Chopped scallion
1 teaspoon Chopped ginger
Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate
chicken in cornstarch mixture for 15 minutes.
Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and
crushed red peppers. Stir well, then add chicken and serve.
- - - - - - - - - - - - - - - - - -
SPICY COLD NOODLES WITH CHICKEN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Thin Chinese flour noodles
1 medium Chicken breast
2 Green onions -- slivered
3 Egg yolks
2 tablespoons Peanut oil
1 teaspoon Cool water
1 tablespoon Thin soy
1 teaspoon Chinkiang vinegar
1 teaspoon Hot chili pepper oil
1/2 teaspoon Ginger juice
1 Clove garlic -- minced
1 pinch Sugar
2 tablespoons Oil
Noodles: In large pot of salted boiling water, cook noodles until chewy;
rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent
sticking. Cover & refrigerate until ready to use.
Chicken: Remove and discard skin from chicken breast. Steam breast for
15 minutes; remove from steamer and cool uncovered. Shred chicken with
fingers; slice into 3" strips.
Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with
peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin
sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.
Onions: Wash & remove roots. Slice the long way, then thinly slice on
the bias.
Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar.
Heat oil until it begins to smoke; add to other ingredients. Cool. Using
hot oil gives dressing distinctive & mellow flavor.
Mixing: Just before serving, mix dressing with cold noodles, chicken &
onion. Garnish with egg strips. Serve.
- - - - - - - - - - - - - - - - - -
STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Chicken breast
8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)
-----MARINADE-----
2 tablespoons Dry sherry
1 tablespoon Cornstarch
2 Slices ginger root/minced
1 teaspoon Sesame oil
2 tablespoons Thin soy sauce
2 Cloves garlic -- minced
1/2 teaspoon Sugar
Preparation: Soak dried mushrooms in hot water for 1/2 hour or until
soft.
Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick,
quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade
ingredients to chicken; marinate for at least 30 minutes. Slice water
chestnuts in thin circles. Cut green onions on bias into 1" sections.
There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage
available in Chinese markets: duck liver & sweet pork meat. Either will do
for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not
used with sausage.
Steaming: Mix sliced mushrooms & water chestnuts with chicken. If
desired, add sausage. Steam for 20 minutes. If using deep bowl, stir
chicken after 10 minutes to make certain bottom pieces get cooked. Just
before serving, add green onions. Serve immediately, since cornstarch will
become gummy if dish is allowed to cool.
HINT: If using metal steamer, stretch dish towel under steamer cover, to
prevent build-up of condensed steam in dish.
- - - - - - - - - - - - - - - - - -
STEAMED SPARERIBS WITH BLACK BEAN SAUCE (DOW SEE JING PIE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Spareribs
1 Clove garlic -- minced fine
2 tablespoons Salted black beans
1 tablespoon Fresh ginger -- minced
1 teaspoon Dark soy sauce
1 tablespoon Cornstarch
1 tablespoon Sherry
Here's a couple of simple, good recipes that use black bean sauce.
Just in case you don't know, these black beans are the Chinese fermented
black beans. They're extremely salty++and should be rinsed before use++
and have a very nice, savory taste that blends well with many foods. Very
common in Chinese markets and I've seen bottles of ready prepared black
bean sauce in supermarkets in the Oriental food sections. Just substitute
the deep fried tofu cubes for the meat in these recipes. One of these
recipes is for pork spareribs and one for prawns. They'll give you an idea
of how the beans are combined with the other ingredients to come up with
the sauce.
Yield: 4 servings
Preparation: Have butcher cut spareribs into 1-inch pieces. Trim off
fat. Place spareribs in a heat proof dish. Wash and rinse black beans 2
or 3 times, then mash them with garlic, ginger, soy sauce, cornstarch and
sherry. Mix with spareribs.
Cooking: Place heat proof dish on steaming rack in wok. Add water to
bottom of wok. Cover. Steam for 30 minutes.
Do-ahead notes: Do through preparation.
Comments: Spareribs can be left in the steamer for 2 hours if dinner is
late. Substitute bean sauce for salted black beans++and abracadabra! Mein
See Jing Pie Quat! (Steamed Spareribs in Bean Sauce.)
From "The Chinese Village Cookbook." A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.
Posted by Stephen Ceideberg; January 10 1991.
- - - - - - - - - - - - - - - - - -
STEAMED STUFFED BITTER MELON
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STUFFING-----
1/2 pound Pork -- ground [I minced it
cleavers. S.C.]
4 Fresh water chestnuts -- peeled and finely mi
1 teaspoon Minced fresh ginger root
2 tablespoons Minced scallion
1 1/2 tablespoons Shaoxing wine or dry sherry
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 tablespoon Thin soy sauce
1 Egg -- lightly beaten
1 teaspoon Cornstarch
2 large Bitter melons -- about 3/4 to
-1 lb.
-----SAUCE-----
2 tablespoons Peanut oil
2 teaspoons Minced garlic
1 1/2 tablespoons Fermented black beans
1 tablespoon Shaoxing wine or dry sherry
3/4 cup Chicken broth
Salt to taste
1/2 teaspoon Cornstarch mixed with 1 -- teaspoon cold chicke
1 tablespoon Sesame oil
From Ken Hom's book -- Chinese Technique.
Combine the stuffing ingredients in a large bowl. Mix them thoroughly.
The hands are the best tool for this job.
Cut the bitter melon into 1-inch slices; discard the end pieces. With a
paring knife, trim out the insides. Lift them out. Stuff the cavity of
each slice with a generous spoonful of stuffing.
Arrange the stuffed pieces of vegetable on a plate and set the plate on a
trivet in a wok over enough hot water to come within 1 inch of the plate.
Cover the wok and steam the food for 20 minutes. Remove the platter and
trivet.
In a separate wok or pan, prepare the sauce. First heat 2 tablespoons
peanut oil. Add the garlic and fermented black beans, stir for a minute,
then add the Shaoxing wine, chicken stock and salt. Add the liquid that
results from the steaming of the melon. Bring the mixture to a boil.
Thicken with the dissolved cornstarch and flavor with sesame oil.
Pour the sauce over the bitter melons and serve.
Serves 2 as a main course.
NOTE: Hom makes no mention of blanching although another bitter melon
recipe in another book *does* say that it will cut the bitterness.
Posted by Stephen Ceideburg; February 25 1991.
- - - - - - - - - - - - - - - - - -
STIR FRY *** (DXDG05A)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Garlic -- finely chopped
1 tablespoon Hot oil
2 cups Vegetable -- such as bok cho
1 pinch Sugar
2 tablespoons Water
Here is a generic version of stir fried vegetables 1.
Heat pan until it is very hot, add oil, then stir fry the garlic until you
can smell it 2. Add the vegetables that have all been cut to a uniform
size, Stir fry 1 min, 3. Sprinkle with a pinch of sugar then 2 T water,
cover and steam 1 min. Spinach and bok chow will probable be tender crisp
at this point, broccoli and pea pods will take another 30 to 60 sec.
Variations 1. Use ginger or green onion instead of garlic 2. Decrease
water to 1 T and add 1/2 T each cooking wine and soy sauce 3. Mix
vegetables (as long as they have about the same cooking time) Experiment
and enjoy Jane FROM: JANE HARRIS (DXDG05A)
- - - - - - - - - - - - - - - - - -
Stir-Fried Chicken Teriyaki
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup vegetable oil
1/3 cup soy sauce
2 tablespoons light Molasses
2 Garlic cloves
2 teaspoons ground ginger
2 teaspoons dry mustard
5 Chicken Breasts -- cut in strips
boneless/skinless
1/2 cup bamboo shoots, canned -- sliced
1/2 cup snow peas
4 Green Onions -- sliced
cooked rice
Combine first 6 ingredients in bowl. Add chicken to marinade and stir.
Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half
of marinade in Wok over medium-high heat. Add chicken and stir-fry 4
minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green
onion, stir fry until chicken is cooked through, about
1 minute. Serve with rice. Jeff Viets
- - - - - - - - - - - - - - - - - -
Stir-Fried Liver
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Calves Liver
Small Onion
Mushrooms
Scallions
Clove Garlic
1 Teaspoon CornStarch
2 Tablespoons Peanut Oil
1 Teaspoon Soy Sauce
Slice liver thin and mix with corn starch and crushed garlic. Brown
quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until
meat is evenly browned, then add chopped scallions and soy sauce. Continue
cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy
may be added to the meat just before frying for that little touch of
luxury the Chinese lavish on honored guests.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 830 999 930 0 620 0 0 0
Stir-Fried Pineapple Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chicken -- boned
cornstarch
1 pound pineapple tidbits -- drain
sesame oil -- optional
1 teaspoon brandy
peanut oil
1 teaspoon soy sauce
chicken broth or stock
1 teaspoon sugar
Cut chicken into thin slices. Heat several tablespoons of oil in bottom
of wok Add pineapple, several dashes of salt and enough broth to cover.
Cook for 1 minute. Add chicken and cornstarch (diluted in water to make a
thick paste), sesame oil, brandy, soy sauce and sugar. Cook for 2 to 3
minutes, stirring constantly. Serve immediately. Serves 4
- - - - - - - - - - - - - - - - - -
Sweet and Sour Pork
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:20
Categories : Chinese Pork & Ham
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean pork -- cut in 3/4" cubes
1 egg -- well beaten
1/2 cup all-purpose flour
6 cups peanut oil
1/4 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
1 tablespoon soy sauce
2 tablespoons cornstarch
1 can pineapple chunks in juice -- drain, reserve juice
3 tablespoons pineapple juice -- from reserved juice
1 whole green pepper -- sliced
1 whole red pepper -- sliced
Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in
hot peanut oil (360°) until brown, about 8 minutes. Remove and drain on
paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar,
pineapple juice, and soy sauce; bring to boiling. Blend cornstarch into
juice; gradually stir into sauce. Continue to simmer sauce, stirring
constantly until it thickens.
Stir the warm deep fat-fried pork cubes, drained pineapple chunks and
pepper slices into the thickened sauce. Heat mixture thoroughly, stirring
constantly for about 5 minutes.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with steamed rice.
Nutr. Assoc. : 4545 0 0 0 0 1573 1128 0 0 1129 0 0 0
SWEET AND SOUR PORK (XMXX58B) 1i27
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Pork; boneless -- fat-free
2 cups Water
1/4 cup Soy sauce
2 tablespoons Sugar
1/4 cup Oleo
1 Green pepper -- squares
2 Tomatoes. wedge cut
1 Onion -- squares
1 Carrot -- sliced diag.
1/2 cup Scallions
2/3 cup Pineapple chunks
Batter: Beat 1 egg with 2/3 C milk, 1 C sifted flour, 2 tsp baking powder,
1/2 tsp salt Cut pork in 1 inch cubes and simmer in water and soy sauce;
add sugar and cook 15 minutes. Drain. Remove seeds from tomatoes.
Combine veggies and cook a few minutes in butter, Add pineapple and cook a
few seconds. Dip drained pork in batter and fry in hot fat. Pork is
already cooked, so just batter needs to be cooked.Fry until golden brown.
Arrange pork on platter. Mix with vegetables.
Pour sweet and sour sauce over all: 1/2 C vinegar + 1/2 C water + 1/4 C
brown sugar + 1/4 sugar to a boil. Combine 1/4 C cornstarch with 1/2 C
pineapple juice and add to hot mixture and cook until clear and thickened.
Pour over pork and vegeatables. Serve with rice.
- - - - - - - - - - - - - - - - - -
SZECHUAN CASHEW CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole chicken breasts
(about 2 lbs) -- boned and
Skinned
1 Egg white
1 teaspoon Cornstarch
1 teaspoon Thin soy sauce
1/4 teaspoon White pepper
1 Green bell pepper
1 can (8 1/2 oz.) sliced bamboo
Shoots -- drained
1 tablespoon Cornstarch
1 tablespoon Cold water
1 tablespoon Thin soy sauce
2 tablespoons Peanut oil
1 cup Raw cashews
1/4 teaspoon Salt
2 tablespoons Peanut oil
1 teaspoon Ginger root chopped fine
1 tablespoon Hoisin sauce
2 teaspoons Chili paste
1/4 cup Chicken broth
2 tablespoons Green onion tops -- chopped
1 Egg
SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl
and stir in chicken. Marinate in refrigerator for 20 minutes.
Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into
3/4 inch lengths. Mix cornstarch, water and soy, set aside.
Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry
1 minute or until light brown. Remove & drain on paper, sprinkle w. salt.
Add chicken to wok, stir fry until white, remove.
Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until
ginger is light brown. Return chicken to wok, stir; add bell pepper, stir,
add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute.
Add chicken broth and bring to boil. Add cornstarch, water, soy sauce
mixture; cook stirring about 20 seconds or until thickened. Return
cashews, stir and add green onions.
Serves 4 as part of meal.
- - - - - - - - - - - - - - - - - -
Szechuan Peanut Sauce
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:15
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces chunky peanut butter
2 tablespoons low sodium soy sauce
1 1/2 tablespoons water
2 tablespoons sugar
6 garlic cloves -- minced
1 tablespoon cilantro -- chopped
4 teaspoons hot chili oil
* Cilantro is usually sold in small bunches. You will need only about 1/3
of an average bunch or 2-3 of the stems with leaves attached. It may also
be sold as coriander or Chinese parsley.
Place all ingredients in food processor EXCEPT cilantro. Process only
long enough to thoroughly combine. Add finely chopped cilantro after
processing is done. If added to the mixture first it will take on an
unappealing color although it does not change the taste in any way.
Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce
per serving of chicken or fish.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on fish or chicken, especially if broiled.
Nutr. Assoc. : 0 0 0 0 0 0 1563
Szechuan Stir-Fry
Recipe By : Jo Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Chinese Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes -- crushed
2 tablespoons oil -- * see note
1 tablespoon ginger root -- minced
1 garlic clove -- crushed
1 pound broccoli stalks -- sliced
and flowerettes
2 celery stalks -- diagonally cut
1/4 cup waterchestnuts, canned -- chopped
6 green onions -- diagonally cut
1 green bell pepper -- julienned
1 red bell pepper -- julienned
2 cups cooked beef -- cut in 1 x 3" slice
* Use your choice of oils, or use canola or peanut oil with dash of sesame
oil added.
Prepare all vegetables and meat before beginning to cook this recipe.
In small bowl, combine sherry, oyster sauce, water, pepper flakes and the
cornstarch. Mix well.
1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3
minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3
minutes.
6. Add the waterchestnuts and stir-fry one minute more.
- - - - - - - - - - - - - - - - - -
Szechwan Beef Stir Fry
Recipe By : Beef Industry Council
Serving Size : 1 Preparation Time :0:00
Categories : Beef Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Beef Flank Steak
2 Tbsp Soy Sauce, Low Sodium
4 Tsp Sesame Oil -- divided
1 1/2 Tsp Sugar
1 Tsp Cornstarch
2 Cloves Garlic -- crushed
1 Tbsp Ginger Root -- minced
1/4 Tsp Red Pepper Flakes
1 sm Red Bell Pepper -- cut into 1 inch
8 oz Frozen Baby Corn -- defrosted
1/4 lb Pea Pods -- julienned
Hot Rice
Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch
thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir
into meat. Heat remaining 2 tsp oil in large skillet or wok over
medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds.
Add bell pepper and corn; stir fry 1 1/2 minutes. Add pea pods; stir fry
30 seconds. Remove vegetables. Stir fry beef strips (1/2 at a time) 2 to
3 minutes. Return vegetables and beef to skillet and heat through.
Serve with hot rice
Yield: 4 servings.
- - - - - - - - - - - - - - - - - -
SZECHWAN CHICKEN AND CASHEWS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Servings
2 Whole chicken breasts -- boned, skinned and c
3/4 Inch cubes
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or dry -- Sherry
2 tablespoons Soy sauce
1 tablespoon Cornstarch
2 teaspoons Sugar
1 teaspoon White vinegar
1/4 cup Vegetable oil
1/2 To 1 tsp crushed red pepper -- flakes
3 Green onions -- sliced
1 tablespoon Minced fresh ginger
1/2 cup Unsalted cashews
Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black.
Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions
and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2
minutes.
Stirring constantly, add soy sauce mixture and any remaining chicken
marinade. Add cashews. Serve over cooked rice.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
- - - - - - - - - - - - - - - - - -
TANGERINE BEEF
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chinese Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Flank steak -- sliced
2 teaspoons Soy sauce -- dark
2 teaspoons Rice wine
1 teaspoon Ginger ; chopped fine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Peanut oil
2 Red chilies -- dried halved
5 pinches Orange peel -- dried soaked
Seasoning:
1/2 teaspoon Szechuan peppercorns -- roas
2 teaspoons Soy sauce -- dark
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil
Combine beef with marinade; let stand 20 min. Heat oil in a wok or large
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,
reheat il and add chili peppers; stir-fry 10 sec.
Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve
at once.
- - - - - - - - - - - - - - - - - -
Teriyaki Chicken Wings
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Poultry
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Chicken Wings
1/2 cup Teriyaki Marinade & Sauce *
1/2 cup Dry Sherry
1/4 cup Honey
2 tablespoons Vegetable Oil
1 teaspoon Dry Mustard
1 teaspoon Ground Ginger
1/2 teaspoon Garlic Powder
ingredients specify using La Choy. Substitute as needed.
- - - - - - - - - - - - - - - - - -
Thai Barbecued Chicken
Recipe By : Everybody's Wokking by Martin Yan
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Chinese
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Chicken thighs
-----MARINADE-----
3 tbsp Minced garlic
1 tsp Curry powder
2 tbsp Chopped cilantro
1/2 tsp Black pepper
1 tbsp Sugar
3 tbsp Fish sauce
1 tsp Tumeric -- ground
Place the marinade ingredients in a food processor and process to a paste.
Place the chicken in a sealable plastic bag with the marinade. Turn the
bag several times so the chicken is well coated. Refrigerate for 4 hours
or overnight, turning the bag ocassionally to distribute the marinade.
Lift the chicken from the marinade and arrange it on a lightly greased
grill over low coals. Cook, turning frequently, until the meat near the
bone in not pink, about 45 minutes. Can be cooked under the broiler
indoors.
- - - - - - - - - - - - - - - - - -
NOTES :
From owner-mastercook@mind.org Thu Feb 9 14:13:18 1995
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Date: Thu, 9 Feb 1995 11:52:55 -0800 (PST)
From: Eric L Rose
Subject: Salad Recipes MC Format
To: LISTSERV MasterCook
Message-Id:
Mime-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII
Content-Transfer-Encoding: QUOTED-PRINTABLE
Sender: owner-mastercook@mind.org
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Reply-To: Eric L Rose
Status: O
X-Status: I have used these on various catering functions and they
were well recieved=
,
enjoy!
Three Immortals Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Chinese
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cloves garlic -- smashed and minced
thin slice of fresh ginger -- minced fine
3 tablespoons light soy sauce
1/4 cup cooking sherry -- (or dry sherry)
Soy, ginger, and sherry are called 'the three immortals' in chineese
tradition (okay, okay, in a couple of cookbooks I read once). To season a
veggie stir-fry you can use the following: When you have heated the wok,
add your oil or water, then add the garlic; as it starts to brown, add the
ginger; then start adding your veggies. When most of the veggies have
been added, pour in a healthy splash of sherry, which will steam the
veggies and adds a nice flavor. Add the soy near the end. Sake or sherry
is generally good for the steam that does much of the cooking in a veggie
stir-fry; a small splash at a time does the trick.
- - - - - - - - - - - - - - - - - -
Traditional Veg Stir-fry sauce
Recipe By : narad@nudibranch.asd.sgi.com (Chuck Narad)
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Chinese
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water
1 Vegetable Bullion cube -- OR
1 tablespoon miso paste
2 tablespoons light soy sauce
1/4 teaspoon chineese 5-spice mix
1 tablespoon corn starch
couple of dashes of sesame oil (optional)
Dissolve the corn starch in a few tbs. of warm water, then mix all
ingredients together. Pour over the stir fry in the last minute or so,
stir until the cornstarch thickens. *light soy sauce has much less salt
than regular; some prefer the saltier flavor of standard soy. I like to
be able to get more of the soy flavor without getting overwhelmed with
salt.
- - - - - - - - - - - - - - - - - -
TREASURE HUNT
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
480 grams Chicken breast -- de-boned
skinned (4 x 120 g)
5 cups Chicken stock
60 grams Butter
Aluminum foil
Seasoning - salt and pepper
-----STUFFING-----
120 grams Wild rice
20 grams Chopped onions
2/3 cup Chicken stock
20 grams Grated Parmesan cheese
-----VEGETABLES-----
40 grams Each of pearled carrot -- potato, zucchini
40 grams Diced celery
40 grams Young peas or petits pois
10 grams Butter
Seasoning salt and pepper
-----SAUCE-----
1 cup Chicken stock
1 1/3 cups Fresh cream
Juice from 1 fresh lemon
10 grams Butter
1 teaspoon Chopped chervil
Seasoning - salt and pepper
-----CREPE BAGS-----
4 Green leek stems (each -- approx. 25 cms long)
4 Very thin crepes -- approximately. 20 cm
-----GARNISHES-----
20 Soaked and washed dry morel -- pieces
10 grams Butter
4 Sprigs chervil (or -- watercress or parsle
This looks like a nice dish++chicken breast stuffed with wild rice, some
veggies and crepe strips to fill in for noodles.
Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New
Territories. Western Cuisine Practical Class Gold Award - Hot entree Chef:
Chan Chi-hung Philip (Hotel Riverside Plaza)
To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken
stock, and appropriate amount of water. When cool, add grated Parmesan
cheese and let mixture cool.
2. Cut chicken breast portions butterfly style (i.e. slice in half and
spread open. Flatten and slightly stretch them (by gently pounding them
between two sheets of wax paper or inside a clean plastic bag. Season with
salt and pepper.
3. Lay a cone-shaped portion of rice stuffing on one side of each
flattened breast. Roll chicken breast up in a cone shape. Wrap each cone
firmly in aluminum foil (to maintain shape during cooking: the
professional recipe calls for plastic foil wrapping, but aluminum foil is
recommended for home cooking).
4. Blanch green leek stems, then refresh in cold water.
5. Make 4 very thin crepes about 20 cms wide (ingredients not included
above).
To cook: 1. Blanch pearled vegetables, celery and peas, then saute in
approximately 10 g butter, adding salt and pepper according to taste.
Keep a quarter aside.
2. To make sauce, reduce chicken stock and add fresh cream. Cook
briefly, then strain. Add fresh lemon juice and finish with butter as
required. Adjust seasoning and add chopped chervil according to taste.
3. Saute morels in approximately 10 g butter.
4. Heat some chicken stock (5 cups should be sufficient to completely
cover the four wrapped chicken portions). Simmer breasts in hot stock for
approximately 7 minutes. Remove from pan, discard aluminum foil
wrappings, and saute in approximately 60 g butter until lightly browned.
Then slice each into six portions, cut at an angle (30 to 40 degrees).
To present: Treasure Hunt takes the form of a chicken breast "boat", with
morel oars being rowed towards crepe "treasure bag" of vegetable "precious
stones" some of which have spilled on the shore.
1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes
lifting crepe edges upwards to form bag shapes. Tie tops of bags with
blanched green leek stems (with decorative knotted bows if stems are long
enough).
2. Pour sauce onto plates. Arrange chicken slices in a line on sauce,
lay thick ends of morels between them. Place a crepe bag on each plate,
with reserved vegetable pearls laid beside bag. Garnish with chervil
sprigs (or watercress or parsley).
From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong
Tourist Association, 1986.
Posted by Stephen Ceideberg; October 29 1992.
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Twice Cooked Pork
Recipe By : Sunset Stir-fry Cookbook
Serving Size : 4 Preparation Time :1:00
Categories : Chinese Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Pork Shoulder, Boneless & Lean -- whole piece
1 Tbsp Dry Sherry
1 Slice Ginger -- crushed
3 Whole Green Onions -- including tops
2 Tsp Hot Bean Sauce <<
2 Red Chili Peppers -- dried, crushed
4 Tsp Hoisin Sauce
1 Tbsp Soy Sauce
1 Tsp Sugar
1 Ea Red And Green Bell Peppers
3 Tbsp Oil
1/2 Tsp Salt
2 Cloves Garlic -- minced
1 Tsp Ginger -- minced
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the
green onions in half crosswise and add to pork, then add enough water to
barely cover meat. Bring to a simmer; cover and simmer until meat is
tender when pierced (about 45 minutes).
Lift meat from broth and refrigerate until cold. Then cut into 1
1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are
considered a delicacy, but remove them if you wish.)
In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed
bell peppers and cut into 1-inch squares; cut remaining green onions into
1-inch lengths.
Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When
oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few
drops of water if wok appears dry. Sprinkle with salt and stir once,
then remove peppers from wok. Add remaining 1 tbs. oil to wok. When oil
begins to heat, add garlic and minced ginger and stir once; then add pork
and stir-fry for 1 minute. Add bean sauce mixture and toss until pork is
coated with sauce. Return bell peppers to wok along with onion. Stir-fry
for 30 seconds to heat through. EAT-L Gary Watson /\
Santa Cruz Mtns. / \/\ Nirvana, with an Los
Gatos, CA / /\/ \ ocean view...
/ / \ \
~~~~~~~~~~~~~~~~
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Nutr. Assoc. : 4583 0 0 0 0 0 0 0 0 0 0 0 0 0
Wok-Fried Sweet and Sour Pork
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg yolk
2 teaspoons water
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 pound pork -- 1" cubes
2 cups peanut oil
1 garlic clove -- minced
2 green peppers
1 cup pineapple chunks in juice
3 cups glutinous rice
--- Sauce: ---
3/4 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon catsup
4 tablespoons sugar
4 tablespoons wine vinegar
1 dash hot pepper sauce
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup,
soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper
seasoning. Set aside.
PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1
tablespoon cornstarch until smooth. Add the cubed pork and mix to coat
well. Drain off the excess mixture from the pork cubes.
Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340
degrees. Use a thermometer if you can; it is more reliable than a wok with
a temperature gauge.
Add the drained meat and cook until golden brown, about 10-13
minutes. Remove with a slotted spoon and keep meat warm. Pour off all the
oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to
wok. Place over medium-high heat. When oil is hot, add the garlic and
green peppers. Stir-fry for about 2 minutes, or until garlic is light
brown.
Add the pineapple, the sauce you prepared ahead of time and the pork.
Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve
over steamy hot rice.
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Monday, June 8, 2009
Chinese foods recipes 3
