Chinese Cuisine

[b-man]

Hoisin Beef & Scallion Rolls

Ingredients:

1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger −−chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side. Cool completely and then slice very think on the bias, across
the grain of the meat.

Trim the slices to form approximately 2 x 4 inch strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of scallion julienne at one end and roll up securely.

Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.

B-man

[b-man]

Lo Mein

Ingredients:

4 cups cooked Chinese noodles (or very thin spaghetti)
rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry

Mix together MSG, sugar, and soy sauce. Set aside.

Heat wok or pan, hot and dry. Add just 3 tablespoons of the
vegetable oil and all the sesame oil. Put in ginger and garlic to
brown first, then all the other vegetables. Stir and cook for one
minute over high heat. Add the sherry. Cover and cook one
minute longer. Turn off heat.

Remove vegetables, and drain; discard these juices. Set drained vegetables aside.

Heat wok or pan dry again. Put in remainder of oil. Turn heat
to medium. Add cooked noodles and stir constantly to heat
through and to coat the noodles with oil for a couple minutes.
Add your choice of meat and reserved vegetables; mix
thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.

B-man

[b-man]

Empress Chicken Wings

Ingredients:

1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops, Cut Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.

Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

B-man

[b-man]

Mandarin Pancakes

Ingredients:

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking:

1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.

2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

B-man

[b-man]

Pork with Broccoli in Oyster Sauce

Ingredients:

1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

Mix together first five ingredients and set aside.
Heat wok or pan until hot and dry. Add the oil, then the salt.
Turn heat to medium. Add the ginger and the garlic and fry until
golden brown. Turn heat to high. Add the pork and fry until outside
is lightly browned. Add the broccoli and stir−fry for 3 minutes.

Add the water, cover, and cook for 4 minutes. Pour in reserved
sauce mixture; stir while cooking until gravy thickens. Turn heat
down to low, cover, and cook for 2 minutes more. Place in covered
serving dish until ready to serve.

B-man

[b-man]

Fortune Cookies

Ingredients:

8 oz. All−purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.

2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared
oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle
on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens.
Place the "Fortune" in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.

B-man

[b-man]

Cantonese Roast Duck

Ingredients:

1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger

Glaze:

1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and put the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20
minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.

B-man

[b-man]

Bean Sprout Salad

Ingredients:

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions −− trimmed & minced
1 − 1" cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them
over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often,
until they are golden. The seeds can be toasted in advance and stored
in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium−size skillet set over moderately low heat, stir−fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

B-man

[b-man]

Almond Biscuits

Ingredients:

2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.

2. Form the mixture into balls about 1 − 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.

3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.

B-man

[b-man]

Beef Kwangton

Ingredients:

1 1/2 tablespoons peanut oil
1 slice fresh ginger root −−1/2" thick
1 pound beef −−in thin strips
4 ounces bamboo shoots −−sliced
4 ounces button mushrooms −−sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1/4 teaspoon sugar
1/2 teaspoon cornstarch −−mixed with 1/2 teaspoon water

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add
flavor to the oil. Discard the ginger and add the beef slices. Stir fry for
about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken broth. Cover and cook for 2 minutes.

Stir in oyster sauce, soy sauce, sesame oil and sugar. Thicken with the cornstarch blend and serve immediately with rice.

B-man

[b-man]

Cantonese Meatballs

Ingredients:

20 oz. Pineapple Chunks In Syrup
3 tablespoons Packed Brown Sugar
5 tablespoons Teriyaki Sauce, Divided
1 tablespoon Vinegar
1 tablespoon Catsup
1 lb. Ground Beef
2 tablesppons Instant Minced Onion
2 tablespoons Cornstarch
1/4 cup Water

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs.

Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

B-man

[b-man]

Ma Po

Ingredients:

1/2 cup Vegetable broth
1/3 cup Hoisin sauce
1 tb Rice wine/dry sherry
1/3 cup Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3 ea Garlic cloves, minced
1 lb Firm tofu, cut to 1/2" cubes
2 cups Mung bean sprouts
1 tb Cornstarch mixed with 2 − tablespoons water
2 ea Green onions, slivered

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup
& hot sauce. Set aside.

Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir
for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce &
cook 1 minute. Add bean sprouts & cook another minute. Add dissolved
cornstarch & stir till sauce thickens.

Serve over noodles tossed in sesame oil or over steamed rice. Garnish with onions.

B-man

[b-man]

Shanghai Shrimp

Ingredients:

2 1/2 pounds medium−size raw shrimp, with shells on
4 tablespoons vegetable oil
4 thin slices of fresh ginger
3 scallions, Cut into quarters
2 tablespoons dry sherry
4 tablespoons dark soy sauce
3 tablespoons sugar
2 teaspoons red wine vinegar

1. Make an opening in the back of each shrimp and devein, leaving the shell and tail on.

2. Heat the oil in a pan or wok. Stir−fry the ginger and scallions over low
heat for 30 seconds, until there is an aroma. Add the shrimp and stir−fry
for 1 minute over high heat. Add the remaining ingredients and stir−fry
until the sauce is glazed, about 2 minutes.

Serve hot or at room temperature.

B-man

[b-man]

Szechuan Pasta Salad


Ingredients:

2 packs Angel hair pasta
1/2 lb. Turkey
2 Red bell peppers
2 medium Carrots
1 can Water chestnuts
6 Green onions
1 cup Miniature corn on the cob
1/4 lb. Snow peas
1 bunch Cilantro
4 tablespoons Toasted sesame seeds

DRESSING:

2 cups Mayonaise
3/4 cup Soy sauce
2 tablespoons Szechwan hot oil
1/4 cup Sesame oil
1 tablespoon Dijon mustard
2 Garlic cloves

1. Cook angel hair pasta al dente.

2. Dice turkey, bell pepper and peeled carrots.

3. Drain and slice water chestnuts.

4. Remove stems from cilantro and use the leaves only save a little for the garnish.

5. Chop green onions.

6. Slice the cobletts.

7. Slice the snow peas on a diagonal into thin strips.

8. Toast the sesame seeds and reserve 1 TBSP. for the garnish.

9. Toss ingredients together.

10. Combine all dressing ingredients in food processor.

11. Add to salad and toss.

12. Garnish with toasted sesame seeds and cilantro.

B-man

[b-man]

Sweet & Sour Pork, Chicken, or Shrimp


Ingredients:

1 lb: Pork butt or boneless chicken cut into 1−inch pieces, or
medium shrimp (shelled and devined)

MARINADE:

1 tablespoon Sherry
2 tablespoons Water
2 tablespoons soy sauce
4 teaspoons Flour
4 teaspoons Cornstarch
1 Green pepper, cut into 1/2 inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 cup Pineapple chunks
3 cups oil for deep frying

SAUCE MIXTURE:

1/2 cup Brown sugar
1/2 cup Vinegar
1 teaspoon Salt
4 tablespoons Catsup
3/4 cup Pineapple juice
4 teaspoons Cornstarch

Drain fruits, prepare sauce mixture. Marinate meat in
marinade for 1/2 hour.

Deep fry meat, a few at a time, in a wok for about 3 to 4 minutes
until golden brown, separating pieces as they cook. Remove and drain.
Remove oil, reserve for other deep frying.

Add sauce mixture into wok and stir until thickened. Add green
pepper and onions and cook for 2 minutes. Add meat and stir
until heated through. Add fruits and stir until they're coated
with the sauce.

B-man

[b-man]

Steak Kew

Ingredients:

1 lb Flank, skirt steak or other tender beef, cut in 1−inch squares
1 Onion, cut in 1−inch chunks
1 1/2 tablespoon Hoisin sauce
1/2 teaspoon sesame oil
1 tablespoon Soy sauce
1/4 teaspoon Pepper
1 teaspoon Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root, minced
1/2 lb. Snow peas, or 1 lb. Chinese or regular broccoli, or fresh
asparagus tips
1 lb. Firm ripe tomatoes, cut in wedges
3 tablespoons Peanut oil

Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli or asparagus for 1 to 2 minutes; drain and place on heated
platter; keep warm. If using tomatoes, have at room temperature.

Heat peanut oil in a wok or skillet and stir−fry meat and onion
mixture for 1 to 2 minutes; meat should be well seared but still pink
inside.

Immediately pour over blanched vegetable and serve. Or place on
heated platter and surround with tomato wedges.

B-man

[b-man]

Chinese Ratatouille

Makes 12 servings

Ingredients:

1 pound plum tomatoes
2 pounds Chinese eggplant (about 4 large)
1 cup extra virgin olive oil
6 large garlic cloves, thinly sliced
1 large onion, or two small onions, quartered and thinly sliced, crosswise
4 jalapeño peppers, stems removed and thinly sliced (with seeds)
1 large red pepper, stem and veins removed, cut into 1-inch pieces
1 1/2 pounds small zucchini, stems removed, cut into halves lengthwise, then sliced crosswise into 1/4-inch pieces
kosher salt and freshly ground black pepper to taste
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon wine or sherry vinegar
1 bunch scallions, tips and tough outer parts removed, cut into 1-inch pieces
1/2 cup chopped fresh cilantro
15 basil leaves, cut into julienne

Using a sharp paring knife, cut out the cores of the tomatoes, then cut an ‘x’ in bottom of each. Blanch in a medium-sized pot of boiling water for 1 minute. Remove with a slotted spoon and transfer to a cutting board. Peel off the skins, cut each tomato in half, then into 1/2-inch thick slices. Set aside in a bowl.

Cut the eggplant in half lengthwise and cross cut into 1/2-inch slices. Soak the eggplant in salt water (1 tablespoon salt mixed with 4 cups water), for about 10 minutes. Drain the eggplant in a colander, dry on the paper towels and set aside.

Heat 1/2 cup oil in a large flat-bottomed wok or skillet over high heat until hot. Add the eggplant, turn the heat to medium and cook, stirring, until it is soft, about 8 to 10 minutes. Using a slotted spoon, transfer the eggplant to a bowl.

Add the other 1/2 cup of oil to the same wok, then add the garlic, onion, jalapeno and red peppers and cook over moderate heat, stirring occasionally, until soft, about 5 to 7 minutes.

Add the zucchini, sprinkle with 1 teaspoon of kosher salt and cook for about 5 minutes, the zucchini should be tender, but not soft and mushy. Add freshly ground black pepper from a pepper mill.

Return the cooked eggplant to the wok. Add in the sugar, soy sauce and vinegar and mix well. Cook about 2 minutes longer, until all the vegetable are very hot and cooked through, stirring gently so as not to break up the vegetables.

Add the tomatoes and scallions and cook for another minute. The tomatoes should still retain their shape and not be too soft. Season to taste with salt and freshly ground black pepper. Turn off the heat and stir in the chopped cilantro and basil. At this point, I usually like to spoon the finished ratatouille out onto a large platter and let it cool.

This dish can be served warm or at room temperature.

B-man

[b-man]

Copycat Benihana Fried Rice


Ingredients:

1/2 tsp. onion, chopped
1/3 tsp. carrots, chopped
1/3 tsp. green onions
4 oz. rice, steamed
3 pinches salt
7 tsp, cream butter
1 egg
1/2 tsp, oil
1 oz. chicken, cooked
1/4 tsp. sesame seeds
3 pinches pepper
1 tsp. soy sauce

Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.

B-man

[b-man]

Ants Climbing a Tree


Other names for this authentic Szechuan dish include Ants Climbing a Hill, Ants Climbing a Log, and Ants Creeping up a Tree.

INGREDIENTS:

4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork

Marinade:

1 tablespoon light soy sauce or Kikkoman
2 teaspoons granulated sugar
1 teaspoon sesame oil
Pinch of cornstarch

Other:

1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce
2 slices ginger
2 green onions

Without removing the string wrapping around the transparent noodles, soak in hot water until they are pliable (about 5 minutes). Drain well. Cut the noodles into shorter lengths and then remove the string wrapping.

Soak the dried shiitake mushrooms in hot water to soften. Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit. Cut the mushrooms into thin slices.

Add the marinade ingredients to the ground pork, adding the cornstarch last. Marinate the pork for 15 minutes.

If using the chili pepper, cut in half lengthwise, remove the seeds, and chop coarsely. Finely chop the ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the marinated pork. Stir-fry until the pork has changed color and is nearly cooked through. Remove from the wok. Clean out the wok.

Add 1 tablespoon oil to the wok. Add the chili pepper and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry briefly, then stir in the chili sauce and the noodles. Add the reserved mushroom soaking liquid in the middle of the wok. Return the ground pork to the pan. Stir in the green onion. Mix everything together and cook briefly. Make sure the pork is cooked through before serving.

B-man