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 heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.

B-man

[b-man]

Chinese Chicken Salad

Left over boned and skinned chicken (use an already cooked roitessaire chicken, if you wish if you don't have any left over in the fridge). Use as much or as little as you like.

1 small head cabbage, sliced thin
3 scallions, chopped fine
1 pkg chicken flavored ramen noodles, slightly crushed and save the season packet
4 Tbl sesame seeds
1/2 cup or so of chopped almonds

Dressing:

1/4 cup sugar
1/2 cup oil
3 Tbl. apple cider vinegar
1 tsp. salt
seasoning packet from ramen noodles.

Mix Dressing ingredients together and set aside. All other ingredients go into a large bowl. Refrigerate until ready to serve. Right before serving pour dressing over.

B-man

[b-man]

Wor Su Gai - Almond Boneless Chicken -

Almond Boneless Chicken - in which batter coated chicken is deep-fried and sprinkled with almonds - is a specialty in Detroit, Michigan. The total preparation and cooking time will depend on what type of cooking utensil you use to deep-fry the chicken.


INGREDIENTS:

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:

4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth, homemade or storebought (low-sodium is best)
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

Batter:

3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

Remaining Ingredients:

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying, as needed

Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

B-man

[b-man]

Mongolian Beef

Adding cornstarch helps to tenderize the beef. For a more authentic recipe, feel free to substitute bamboo shoots for the baby corn. Serves 4.


INGREDIENTS:

1 lb sirloin or flank steak

Marinade:

1 egg white
Pinch of salt
1 teaspoon sesame oil
1 tablespoon cornstarch

Vegetables:

4 green onions, sliced on the diagonal into 1-inch pieces
1 8-ounce can baby corn
1 garlic clove, minced

Sauce:

3 TB hoisin sauce
2 TB water
1 TB dark soy sauce
2 tsp rice vinegar
1/4 tsp chile paste, or to taste

Other:

1 tsp sugar
1 cup oil for frying beef
2 TB oil for stir-frying

Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside.

When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.

Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the baby corn. Add the green onions.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.
Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot. Serves 4.

B-man

[b-man]

Oriental-style Sea Scallops

Oriental vegetables combined with an interesting blend of seasonings give this light and healthy stir-fry its exotic flavor.

Serves 6

INGREDIENTS:

1-1/2 cups broccoli flowerets
1 cup thinly sliced onion
2 tablespoons sesame or vegetable oil
1 pound sea scallops
3 cups thinly sliced Napa cabbage or bok choy
2 cups snow peas, ends trimmed
1 cup sh.itake or common mushrooms, sliced
2 cloves garlic, minced 2 teaspoons ground star anise
1/4 teaspoon ground coriander
1/2 cup chicken broth
1/4 cup rice wine vinegar
2 to 3 teaspoons light reduced-sodium soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 to 3 tablespoons NutraSweet Spoonful
4 cups hot cooked rice

Stir-fry broccoli and onion 3 to 4 minutes in oil in wok or large skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes.

Add chicken broth, vinegar and soy sauce; heat to boiling. Reduce heat and simmer, uncovered, until scallops are cooked and vegetables are tender, about 5 minutes. Heat to boiling.

Mix cornstarch and cold water. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet® Spoonful™, serve over rice.

NOTE: 2 teaspoons five-spice powder can be substituted for the star anise and coriander, while amounts of vinegar and soy sauce may need to be adjusted to taste.

B-man

[b-man]

Lettuce Wraps

A recent trend at Asian restaurants, flavorful lettuce wraps make a great appetizer or main dish.

INGREDIENTS:

1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar

Remaining Ingredients:

1 tablespoon sesame oil
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 lb meat from chicken breasts or sliced white chicken meat
1 red pepper, seeded and diced
1 can water chestnuts, rinsed in warm running water and chopped
1 stalk celery, diced
1 teaspoon cornstarch mixed with 2 tablespoons water

Wash the lettuce, dry, and separate the leaves. Set aside.

Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.

Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.

Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.

Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.

B-man

[b-man]

Chinese Chicken and Snow Peas

Makes: 4 Servings

Ingredients:

1 lb. boneless chicken breasts, sliced diagonally
2 teaspoons cornstarch
2 tablespoons canola oil
2 stalks celery, sliced diagonally
1 green onion, sliced thin
1 clove garlic, minced
1 tablespoon fresh minced ginger
1/2 cup low sodium chicken broth
4 oz. fresh snow peas
1 tablespoon low sodium soy sauce
1/4 cup sliced water chestnuts
2 cups hot cooked rice

1. In a mixing bowl toss the chicken strips with the cornstarch.

2. Heat 1 tablespoon of oil in a wok or frying pan.

3. Stir fry the chicken until golden (5 minutes or so).

4. Remove chicken to warm plate.

5. Heat the remaining oil in wok and add celery, onion, garlic and ginger.

6. Stir fry about 4 minutes.

7. Add chicken broth and simmer 4 more minutes.

8. Add snow peas, soy sauce, water chestnuts and chicken strips. Cover and cook about 2 more minutes.

9. Serve over hot rice.

Note: When I don't have fresh snow peas I use broccoli.

B-man

[b-man]

Chinese Sizzling Rice Soup

Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.

Serves 6 servings

Ingredients:

3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice

1. Mix together the shrimp, chicken, egg, and cornstarch.

2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.

3. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.

4. Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

B-man

[b-man]

Plum Sauce

1 cup plum jam
1 tablespoon vinegar
1 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon allspice
1 pinch of garlic salt
1/3 - 1/2 cup of water (depending on how thick the jam is)

Mix the ingredients together well. Bring to a boil on low heat. Cool the sauce and store in a jar in the refrigerator. Use within a few days.

--------------------------------------------------------------------------------


Sweet and Sour Sauce

1/3 cup white or rice vinegar
4 TB brown sugar
1 TB ketchup
1 tsp soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch.)

--------------------------------------------------------------------------------


Sauce for Sweet and Sour Chicken

4-1/2 TB rice vinegar
1-1/2 TB black rice vinegar
3/4 cup water
3 TB tomato paste
4-1/2 TB brown sugar
3/8 tsp chile sauce
1-1/2 tsp cornstarch mixed with 6 teaspoons water
In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.

--------------------------------------------------------------------------------

Red Sweet and Sour Sauce

1/2 cup red wine vinegar
1/2 cup ketchup
1/3 cup sugar
15 drops red pepper sauce

Mix all ingredients. Cover and refrigerate.


B-man

[b-man]

Chinese Seafood Salad


Ingredients:

3/4 ounce small cooked shrimp, shelled and deveined
1 1/2 ounces cooked bay scallops
3/4 ounce canned salmon, flaked
1/2 cup plain low-fat yogurt
1/2 cup scallions, thinly sliced
6 cups lettuce, shredded
3/4 cup tomatoes, diced
1/2 cucumber, grated
1/2 cup red and green pepper strips
1/2 cup radishes, grated
1/3 cup snow peas
1 tablespoon light mayonnaise
1/8 teaspoon cayenne pepper
1 tablespoon cilantro
1/8 teaspoon dill
Lemon herb seasoning
Dash hot pepper sauce

In a medium bowl, blend shrimp, scallops, salmon, scallions, light mayonnaise, dill, and hot pepper sauce.

In a second bowl, mix together the yogurt, radishes, cucumber, cayenne, and cilantro. Combine yogurt dressing with lettuce, tomatoes, peppers, and snow peas. Top with seafood mixture, sprinkle with lemon herb seasoning, and serve.

B-man

[b-man]

Restaurant Quality Chinese Chicken Fried Rice

This is really pretty good and tastes as something you order in a restaurant! It is very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies til you need it and its all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!

For Rice:

1 cup rice
1 tablespoon fresh diced onions
1 3/4 cups water
1/2 teaspoon garlic salt or garlic powder
1 tablespoon butter or margarine
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon salt

For Chicken Fried Rice:

1 egg
1 tablespoon water
1 tablespoon butter or margarine
1 tablespoon oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon pepper
1 can drained water chestnuts
1 green bell pepper, thinly sliced
1 cup cooked shredded chicken meat

Makes: 4 servings

Make rice first.
Add all ingredients together in saucepan and bring to boil.
Turn to simmer and cook 20 min with lid on.
Set aside to cool.

In large skillet pan melt butter.
In a small bowl stir egg and water. Add to skillet on medium low heat in one big thin pancake formation. Cook for 1-2 minutes or until set.
Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage). Cut egg into long thin shreds on cutting board. Set aside.

Heat oil in same skillet (for flavor) over medium high heat and put in onion,bell pepper,and drained water chestnuts and cook until soft (if you like it still a little crispy then saute only a few minutes) Add rice,chicken,soy sauce and pepper.
Mix all together to warm through and then add sherdded egg to mixture.
Cook a few minutes more and serve hot.

B-man

[b-man]

Chinese Green Beans

Ingredients:

1 lb. fresh green beans
2 green onions, chopped with greens
2 cloves of garlic, minced
6 thin slices of fresh ginger
3 Tbs. sesame oil
1 tsp. brown sugar
1/2 tsp. salt
2 Tbs. soy sauce
1/4 cup water

Cook the green beans in boiling water (to cover), 3 to 4 minutes.
Drain and plunge into cold water to stop the cooking process. Drain
on paper towels. Cook green onions, garlic and gingerroot in hot
sesame oil in a skillet 1 minute, stirring constantly. Add sugar,
salt and soy sauce. Cook until sugar dissolves, stirring constantly.
Add the green beans and water, reduce heat to medium and stir-fry for
3 minutes. Best if served immediately but they carry in a nice
covered casserole dish very well. Serves 4-6

B-man

[b-man]

Chinese Sprout Salad

This salad is a great use for bean sprouts. To make your own sprouts, rinse a small handful of mung beans in a jar and cover with cheesecloth. Place jar on its side and rinse beans 2 to 3 times daily and drain off all the water. The beans will sprout in a few days and triple in volume. Store in the refrigerator and use within a few days.

Number of Servings: 2

Ingredients:

peanut oil................ 1 tbsp
peppercorns............ 6
white wine vinegar... 2 tbsp
sugar...................... 1/2 tsp
light soy sauce......... 2 tsp
bean sprouts............ 1 cup
scallions, including green part , thinly sliced - 1
lettuce leaves........... 8


1. Heat the oil in a very small pan and add the peppercorns. Cook gently for a few minutes.

2. Add the vinegar, sugar (if you are using it), and soy sauce. Stir thoroughly. Remove the peppercorns.

3. Pour sauce over the sprouts. Add the scallions, and toss to mix thoroughly.

4. Serve cold on lettuce.

B-man

[b-man]

Pepper And Plum Chicken: Chinese-style

Ingredients:

2 boneless chicken breasts, diced
1 tsp coarsely ground black pepper
1 tsp minced garlic dash of oil
1 Tbsp shredded fresh ginger 1 red onion, peeled and sliced
2 stalks celery, sliced
1/4 cup sweet sherry
1/4 cup Chinese-style plum sauce Toss the chicken in the pepper and garlic and set aside.

Heat a dash of oil in a frying pan and cook the ginger, onion and celery over a high heat until crisp.

Transfer to a plate.

Add the chicken to the pan with another dash of oil and toss over a moderate heat until almost cooked.

Add the sherry and reduce heat by half. Return vegetables to the pan with the plum sauce and toss quickly. Serve over noodles or rice, garnished with toasted cashews.

B-man

[b-man]

P.F. CHANG'S Soothing Chicken Lettuce Wraps


Servings: (recipe for ONE below, multiply as needed)

Ingredients:

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
1 tsp soy sauce
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 TBSP oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 oz can bamboo shoots, minced
8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:

1 TBSP Hoisin sauce
1 TBSP soy sauce
1 TBSP dry sherry
2 TBSP oyster sauce
2 TBSP water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.

B-man

[b-man]

Five-Spice Grilled Chicken


Five-spice powder is a mixture of spices
often used in Chinese cooking. Although
combinations may vary, the fragrant powder
usually includes cinnamon, aniseed, fennel,
black or Szechwan pepper, and cloves.


Ingredients:

1/4 cup soy sauce
2 Tablespoons orange juice
1 teaspoon five-spice powder
1 clove garlic, minced
4 boneless/skinless chicken breasts
2 Tablespoons honey
Hot cooked pasta (optional)
Carrot strips (optional)
Cucumber slices, halved (optional)


For marinade, combine soy sauce, orange juice, five-spice powder, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 6 to
24 hours, turning chicken occasionally.

Remove chicken from bag. Discard marinade.
Grease and preheat grill.

Place chicken on grill. Cover and grill for 5 to 8 minutes or until chicken is tender and no longer pink, brushing occasionally with honey.

Serve chicken over pasta tossed with carrot strips, if desired. Garnish with cucumber slices, if desired.
Makes 4 servings.


B-man

[b-man]

Mu Shu Pork

Ingredients:

1 pound boneless pork loin cut into thin one-inch strips
3 tsp. soy sauce
2 Tbsp. dry sherry
2 tsp. sugar
1 Tbsp. fresh grated ginger
2/3 cup water
2 Tbsp. cornstarch
1 tsp. chicken flavored bouillon
2 Tbsp. butter
4 eggs, beaten
1 medium onion, sliced in thin strips
2 cups Chinese cabbage (napa) sliced very thin
1 cup fresh bean sprouts
4-oz. water chestnuts, drained and sliced thin
8 tsp. hoisin sauce
8 flour tortillas

Combine pork strips, soy sauce, sherry, sugar and ginger in a bowl. Mix well and allow to marinade in the refrigerator for at least 3 hours or overnight. In another bowl, combine water, cornstarch and chicken bouillon and mix well. Melt butter in large flat frying pan on medium-high heat. Pour eggs in frying pan and swish pan around so that the eggs evenly coat bottom of pan. Cook eggs for about 3 minutes or until done, turning once. Remove eggs from pan, place on plate and cut into thin strips.

Add pork and marinade to pan and cook on medium high heat while stirring until done (about 4 minutes). Add onion and cook for about 2 minutes. Add cabbage, bean sprouts and water chestnuts and cook for about 2 minutes or until just crisp-tender, stirring often. Add cornstarch mixture and cook and stir until thickened. Add eggs and stir to combine all ingredients. Spread one tsp. of hoisin sauce on each tortilla, top with about 1/2 cup pork mixture, roll up tortilla and serve.

Note: You should be able to find hoisin sauce in the oriental section of your grocery store.

Tossed Broccoli

1 pound broccoli
1/3 cup soy sauce
1 Tbsp. sugar
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
1 Tbsp. fresh grated ginger
4 cloves garlic, minced
1 tsp. red pepper flakes (the kind you sprinkle on pizza)

Wash broccoli and cut florets into bite-sized pieces. Peel off the tough skin from the stalk and cut the peeled stalk into thin slices. Steam broccoli for about 3 minutes or until just crisp-tender. If you don't have a steamer, put broccoli in boiling water for about 3 minutes until crisp-tender. With either cooking method, drain broccoli when done and immediately immerse in cold running water to stop cooking process. It is very important with this recipe that the broccoli remain crunchy and not cook too much and become soft.

In a small bowl, combine soy sauce, sugar, and rice vinegar and stir until sugar dissolves. In a large frying pan or wok, heat sesame oil, then add ginger, garlic and pepper flakes and stir-fry for about 10 seconds while stirring constantly. Add the soy sauce mixture and cook for another 30 seconds while stirring. Pour sauce over the broccoli in a large bowl and mix well. Let broccoli cool in refrigerator for at least 4 hours or overnight. Serve cool or at room temperature.

B-man

[b-man]

Honey Beef Stir-fry

Serves 4


INGREDIENTS:

1 lb flank steak

Marinade:

1 TB Chinese Rice Wine or dry sherry
2 tsp oyster sauce
1/2 tsp sugar
1 tsp cornstarch

Sauce:

1/2 cup water
3 TB liquid honey
1 1/2 tsp black rice vinegar
1 tsp cornstarch mixed with 4 tsp water

Other:

1 small red pepper
10 snow peas
1 cup mung bean sprouts
1 tsp chopped garlic
1 tsp chopped ginger
1 green onion
4 - 6 TB Oil for stir-frying


Cut the beef across the grain into thin strips, approximately 2 inches long. Add the marinade ingredients, using your fingers to mix them in and adding the cornstarch last. Marinate the beef for thirty minutes.

While the beef is marinating, prepare the vegetables and sauce: Wash all the vegetables and drain thoroughly, particularly the mung bean sprouts. String the snow peas. Cut the red pepper in half, remove the seeds, and cut into thin slices approximately 2 inches long. Cut the green onion on the diagonal into 1-inch slices. Chop the ginger and garlic.

To prepare the sauce, combine the water, honey, and black rice vinegar. Mix together the cornstarch and water in a separate small bowl. Set both aside.

Preheat a wok or frying pan and add 2 - 3 tablespoons oil. When the oil is hot, add the beef. Sear the meat briefly and then stir-fry until it changes color and is nearly cooked. (Stir-fry in two batches if necessary). Remove and drain on paper towels.

Wipe the wok clean with a paper towel and add about 2 TB more oil. When the oil is hot, add the ginger and garlic and stir-fry until aromatic. Add the snow peas. Stir-fry briefly, and then add the red pepper, and finally the bean sprouts.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce in the middle. Turn up the heat, give the cornstarch/water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix the sauce in with the vegetables.

Add the beef. Turn down the heat and simmer for a few minutes until everything is cooked through. Stir in the green onion. Serve hot over rice.

B-man

[b-man]

Cashew Chicken


Ingredients:

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack 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 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.

B-man

[b-man]

Moo Goo Gai Pan

Ingredients:

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

B-man

[b-man]

Hunan Beef

Ingredients:

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:

3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

B-man

[b-man]

Hot and Sour Soup

Ingredients:

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 sh.itake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

B-man

[b-man]

Egg Rolls II

Ingredients:

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown.

Makes 10.

The two−stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

[b-man]

Foo Yung

Ingredients:

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.

Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.

With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper−lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.

Gravy:

1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt

Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

B-man