Chinese Cuisine

[b-man]

Beef With Broccoli Stir Fry

The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.

INGREDIENTS:

3/4 pound lean beef

Marinade:

1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch

Sauce:

2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water

Thickener:

1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves

To Cook Broccoli:

1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Other:

1 1/4 cups oil, or as needed

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.

In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels. Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the vegetables and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

B-man

[b-man]

General Tso's Chicken

This restaurant favorite is based on an authentic dish that translates roughly as "ancestor meeting place chicken."

Serves 3 to 4

INGREDIENTS:

2 chicken breasts, boneless, skinless, 7 to 8 ounces

Marinade:

1 large egg white
1/2 teaspoon salt
Pinch freshly ground black or white pepper
3 to 4 tablespoons cornstarch

Sauce:

2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 tablespoon Shao-Hsing rice wine or dry sherry
2 teaspoons black or red rice vinegar
1 teaspoon granulated sugar
2 tablespoons chicken broth or water

Other:

1 tablespoon minced ginger
2 cloves garlic, peeled and minced
2 green onions, finely chopped
6 to 10 small dried red chilli peppers, according to taste
1/2 teaspoon ground Szechuan peppercorn or coriander, or to taste
1 teaspoon sesame oil
Oil for deep-frying, as needed


Cut the chicken into 1-inch cubes. Add the marinade ingredients, using your fingers to make sure the chicken is well coated in the cornstarch. Let the chicken sit for 30 minutes.

Heat the oil to between 360 and 375 degrees Fahrenheit.

In a small bowl, mix together the sauce ingredients and set aside.

Mince the ginger and garlic. Chop the green onion on the diagonal into 1-inch pieces. Cut the chilies in half and remove the seeds (wear rubber gloves to do this).

When the oil is hot, add the chicken cubes, taking care not to overcrowd the wok and keeping the temperature constant. Deep-fry until golden brown and crispy. Remove and drain on paper towels.

Drain the oil from the wok.

Heat 3 tablespoons oil on medium-high to high heat. When the oil is hot, add the chilies. Stir-fry just until they begin to darken, then add the garlic and ginger. Stir-fry until aromatic (total stir-fry time for the chilies and garlic and ginger should be about 1 minute).

Add the chicken cubes. Stir-fry for a minute, then push up to the sides and add the sauce in the middle of the wok. Mix with the chicken. Stir in the green onion and the Szechuan peppercorn or ground coriander. Heat through. Remove from the heat and stir in the sesame oil. Serve hot.

B-man

[b-man]

Crab Rangoon

yield: 48

INGREDIENTS:

8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed

Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.

Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Serve and enjoy!

B-man

[b-man]

Chicken Chop Suey Recipe

This is the classical "Chicken Chop Suey" dish that heralded Chinese food to the western world at the end of the nineteenth century - it is rather amazing to think that one of the world's greatest cuisines should have been represented by a dish that did not even originate in China itself, but thousands of miles away in San Francisco, USA!

Serves 4

INGREDIENTS:

4 - 6 ounces (115 - 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornflour/cornstarch paste - (1 part cornflour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (115 - 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
pinch of MSG (optional)
a few drops sesame oil


Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them.

Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.

B-man

[b-man]

Chicken Chow Mein

In China, chow mein is made with soft noodles. For crispy chow mein noodles, add more oil than the recipe calls for and cook the noodles longer to dry them out. You can substitute shrimp or pork for the chicken.

Serves 4 to 6

INGREDIENTS:

1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch

Sauce:

1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water

Other:

1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds


One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, add the cornstarch last. Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the gravy a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the gravy. Add the gravy, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.

B-man

[b-man]

Lemon Chicken

The tart flavor of lemon works well with chicken.

INGREDIENTS:

2 tablespoons dry sherry
4 green (spring) onions, chopped
1 piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying

Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.

Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper. Stir-fry for one minute.

Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.

B-man

[b-man]

Peking Duck

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

INGREDIENTS:

One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.

Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.

Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.

Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.

The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes.

B-man

[b-man]

Spareribs With Black Bean Sauce Recipe

Spareribs are slowly simmered in a savory mixture including Chinese fermented black beans and garlic. Don't have black beans on hand? You can substitute 2 tablespoons of black bean sauce - add it with the chicken broth and other seasonings near the end of cooking.

Serves 4 to 6.

INGREDIENTS:

2 pounds baby back spareribs
2 tablespoons fermented black beans (also called salted black beans)
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons dark soy sauce
3 tablespoons oil for stir-frying, or as needed
1 small red chili pepper, de-seeded and chopped
1 cup chicken broth or water
1 tablespoon light soy sauce
1 teaspoon brown sugar
a few drops sesame oil
2 scallions (spring onion, green onion) cut into 3 - 4 pieces

Cut apart the spareribs. Rinse the fermented black beans thoroughly and then mince. (Not rinsing the beans will make the taste too salty). Mash the beans together with the minced garlic and ginger, and the dark soy sauce. Set aside.

Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the spareribs and stir-fry until browned (4 to 5 minutes). Remove.

Add the remaining 1 tablespoon oil, if needed. Add the chopped red chili and the mashed bean mixture. Stir-fry until aromatic.

Add the spareribs back into the wok and mix with the bean mixture. Add the broth. Stir in the soy sauce and sugar. Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).

Turn off the heat and stir in a few drops of sesame oil. Serve garnished with the scallion

B-man

[b-man]

Spareribs With Hoisin Sauce

Serves 4 to 6.

INGREDIENTS:

2 pounds spareribs
3 tablespoons light soy sauce
3 tablespoons hoisin sauce
3 tablespoons ketchup
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon brown sugar
2 garlic cloves, finely chopped
2 tablespoons honey
1/4 cup boiling water


Cut the spareribs apart into 1-inch pieces. Place in a shallow glass baking dish.

Combine the light soy sauce, hoisin sauce, ketchup, rice wine or sherry, brown sugar, and the chopped garlic. Pour over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set oven to either 175 degrees Celsius). Dissolve the honey in the boiling water.

Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Brush the spareribs several times with the honey and water mixture during roasting. Remove and cool.

Spareribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated pork before serving).

B-man

[b-man]

Kung Pao Chicken

A Recipe for Stir-fried Kung Pao Chicken In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4

INGREDIENTS:

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch

Sauce:

2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar

Other:

8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews


Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables. In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts. Remove from the heat and stir in the sesame oil. Serve hot.

B-man

[b-man]

Egg Drop Soup

The basic recipe for Egg Drop Soup is very simple; I've included a few variations below.

Serves 3 to 4

INGREDIENTS:

4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)


In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

Variations These would all be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
* 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

B-man

[b-man]

Vegetable Chow Mein

Don't have fresh egg noodles on hand for this chow mein recipe? Try substituting an Italian pasta. For an added touch, try garnishing the chow mein with a few sprigs of fresh coriander leaves before serving.
Serves 3 to 4

INGREDIENTS:

1/2 pound fresh egg noodles
1 can bamboo shoots
1 can water chestnuts
1/2 red bell pepper
1 cup fresh snow peas
2 celery stalks
2 slices ginger
2 TB dark soy sauce
1 teaspoon sugar
1 TB Chinese rice vinegar
1 cup mung bean sprouts
2 tablespoons oil for stir-frying, or as needed


Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.

Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste).

Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.

Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.

B-man

[b-man]

Beef Teriyaki

This dish is tasty, easy to make, and a great party favorite (just double or triple the recipe).

INGREDIENTS:

1 pound beef, cut in 1 inch cubes
1 15-ounce can pineapple chunks with juice
1/2 cup soy sauce
1/4 cup brown sugar
1 clove garlic, minced
1/2 teaspoon minced ginger
2 teaspoons sesame oil

Combine all ingredients, including liquid from pineapple, and marinate, covered and refrigerated, 3 hours. Thread beef and pineapple alternately on skewers. Discard leftover marinade. Broil about 8 minutes, turning once, until beef is cooked.
ENJOY!

B-man

[b-man]

Char Siu Bao - Chinese Steamed Buns

Yields 24 buns

INGREDIENTS:

2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock

Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest). SEE RECIPE FOR STEAMED BUN DOUGH BELOW !

Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.

Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.

On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.

Slice the roll crosswise into 1 inch pieces.

Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.

Place 2 tablespoons of filling in center of each round.

Gather dough up around the filling by pleating along the edges.

Bring the pleats up and twist securely and firmly.

Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.

Steam over briskly boiling water 10 minutes.

May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.
__________________________________________________ ___________

Steamed Bun Dough

This is basic recipe for making the steamed bun dough used in Char Siu Bao.

Yields 24 buns

INGREDIENTS:

1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil


Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well.
Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.


B-man

[b-man]

Moo Goo Gai Pan

A popular restaurant dish, Moo Goo Gai Pan means "fresh mushrooms with sliced chicken."

INGREDIENTS:

3/4 pound boneless, skinless chicken breasts

Marinade:

2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch

Vegetables:

1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove

Sauce:

1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch

Other:

3 tablespoons oil for stir frying, or as needed

Cut chicken breasts into strips. Add the seasonings in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.

While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop ginger, and peel and mince the garlic clove.

Prepare sauce ingredients and set aside.

Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.

Return chicken to wok. Mix together and serve hot.

Note: You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
Another variation is to boil the mushrooms in the chicken broth before stir-frying.

B-man

[b-man]

Won Ton Soup Recipe

The won tons floating in the soup resemble tiny clouds; hence the name won ton, which means "swallowing a cloud."

INGREDIENTS:

18 - 24 won ton wrappers

Filling:

1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper

Other:

Water for boiling won tons
4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)

Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

B-man

[b-man]

Shrimp Lo Mein With Three Vegetables

Feel free to substitute Italian fettucine or linguini if Chinese egg noodles aren't available.

Serves 2 to 4

INGREDIENTS:

1/2 pound raw shrimp, shelled and deveined
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/2 pound Chinese egg noodles
1 1/2 teaspoons sesame oil, or as needed
1 red bell pepper
1 3.5 ounce can bamboo shoots
1/2 cup shredded Napa cabbage
2 or 3 slices ginger, to make 2 teaspoons
1/4 cup homemade or storebought low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon granulated sugar, or to taste
6 tablespoons oil for stir-frying


Rinse the shrimp under warm running water and pat dry with paper towels. Cut in half lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.

In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Cut the red bell pepper in half, remove the seeds and cut into thin strips about 2-inches long. Rinse the bamboo shoots to remove any "tinny" taste. Drain and cut in half. Shred the cabbage. Mince the ginger until you have 2 teaspoons.

In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce and sugar) and set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the shredded cabbage and the bamboo shoots. Stir-fry for a minute and add the red bell pepper. Stir-fry for another minute and remove from the wok.

Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the