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

[b-man]

Jook - Turkey Style Soup

Here is a great recipe for the turkey season.

INGREDIENTS:

20 lb turkey with 95 percent of the meat stripped from it*
4 celery stalks, chopped, plus the celery tops
1 large chopped round onion or two medium onions
4 - 5 slices of fresh ginger (about 1/4-inch thick), peeled
2 cloves garlic, minced
2 large cans of Swansons clear chicken soup
1 bunch parsley, bottom stems cut off
Extra water or chicken soup to cover turkey meat and bones while simmering
2 cups medium grain raw Oriental rice, such as Hinode
1 tsp Chinese five-spice powder
1 tsp dried cilantro
1 TB sesame oil
3 medium carrots, chopped
1 head Chinese mustard cabbage, chopped into bite-sized pieces
Salt and pepper to taste
Garlic salt, optional


Put the carcass in the pot with the first 6 items and cover bones with the liquid. Heat on high until the soup comes to a full boil. Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours. Then, using a slotted spoon or strainer, take all the bones and the rest of the solids out (not the turkey meat) and discard them.
After their removal, add the rice, Chinese five-spice powder, dried cilantro, sesame oil, and carrots. Let the soup cook, covered, for at least another 30 minutes or more, simmering on on low heat, until the rice is fully cooked and the soup starts to thicken (let it thicken). Add the bite-sized, sliced mustard cabbage and cook for 5 more minutes, then serve.
Serve in bowls and add thinly chopped green onion and minced Chinese parsley over the top as a garnish. Grated fresh ginger may be served on the side.

Note: This soup gets better every day. Just bring it to a full boil every day for a minute or two. The raw rice will soak up a lot of liquid so you might wish to add more chicken soup, or cut down 1/2 cup on the raw rice, but it is supposed to be a bit thick.

*If your turkey is too small, try getting together with a neighbour and combining carcasses. If necessary, break down the bones from the turkey a bit to fit into the pot.

[b-man]

Shu Mai (Siu Mai) Dumplings


Yield: 21 dumplings.

INGREDIENTS:

1/2 lb ground pork
2 dried chinese mushrooms, soaked, then trimmed & chopped fine
1 tablespoon chopped fresh green ginger
2 green onions chopped fine
1 tablespoon soy sauce
1 teaspoon rice wine
1 teaspoon sesame oil
2 tablespoons potato starch
dash of salt, or to taste
24 gyoza wrappers

Combine all ingredients except for the wrapper, mixing well. Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Wack the bottom of the dumpling on the counter so that it will stand up.

When all the shu mai are filled, steam in a bamboo steamer for about 5-6 minutes, until cooked. Served with sweet and sour sauce or other dipping sauces.

B-man

[sweetwife50]

Originally Posted by Aline

Egg Rolls

An authentic but popular dish for snacks and party meals. Delicious fillings are encased in a crispy sheet of wrapper. Served by itself or with plum sauce. Can be prepared ahead of time and kept frozen for later use. Just deep fry again in hot oil or reheat in oven before serving.


½ lb minced pork
1 cup diced cooked shrimp
1 lb bean sprouts
1 cup shredded cabbage
1 cup shredded bamboo shoots
½ cup shredded onion
2 tbsp light soy sauce
1 cup shredded celery
1 tbsp cooking wine (rice wine)
2 tbsp tapioca starch
drops sesame oil
1 pkg of Egg Roll Wrappers, 40 pieces
4 slices ginger, then minced


Marinate pork with wine, soy sauce, and sesame oil.

Use high heat, 2 tbsp oil, brown ginger and onions for a minute, then stir fry shrimps and pork for a minute. Put in all the vegetables and salt. Cover with a lid and cook with high heat for 5 minutes.

When done, add starch and ¼ cup of water into mixture. Cook for another minute and remove to tray for cooling.

Fill a cup half with cold water and get a large plate for the wrapping.

Take out wrapper one piece at a time and place it on top of plate.

Spoon 2 tbsp of filling into center of wrapper, spread out lengthwise towards two corners. Pick up the lower corner and start folding it like a parcel. Smear the edges with water to make sure they are sealed. Make it long but narrow with a rectangular shape.

Heat up 6 cups of oil in wok and deep fry egg rolls until golden brown. Serve hot with plum sauce.

[babyk]

thank you....thank you...thank you...i have always wanted a variation of recipes..that are really easy to make...and DELICIOUS...next we should try some good old southern dishes.... [/b]

[salywayn]

I learned this one from in a Chinese Cooking Class and it has NEVER let me down! You can make rice for two or rice for 50 (which I have done) and nothing changes...

Fill a saucepan, dutch oven, stock pot with the well-rinced long grain white rice (my preference is Jasmine) needed to feed your group. Add salt as desired.

Place your index finger on the surface of the rice (smoothed out) and add water until it comes up to the first finger joint. This will be aproximately 1 inch above the rice. Interestingly, this part of the finger is almost exactly the same for everyone!

Cook on the highest heat until all the water is evaporated out. You will see steam holes form as the rice water cooks away. Listen for the sound of the final bubbles of water evaporating away. At this point, turn the burner to the lowest heat it can maintain and cover.

DO NOT LOOK AT THE RICE FOR 20 MINUTES!

After 20 minutes, remove lid, fluff with a fork and serve.

The thin, chrispy layer on the bottom of the pan can be used in Sizzling Rice Soup.

[tdorst]

Here's one I've been making a lot lately - great side dish, and a great way to use up your left-over rice.

KIMCHE FRIED RICE

1 TBSP Peanut Oil
1 TBSP Butter
1 TSP Sesame Oil
1 TBSP Red Chili Paste
1/2 C Kimche (in about 1" pieces)
2 C Cold Leftover Rice, separated into individual grains w/your fingers
2 TBSP Soy Sauce
1 Green Onion, thinly sliced

Put the oils and butter into your wok over medium high heat, until the butter foams and subsides.

Stir in the chili paste and kimche, and heat until it bubbling and saucy.

Stir in the rice and cook, stiring occationally for 8-10 minutes. The rice should begin to get a little crispy.

Stir in the soy sauce, and remove from the heat.

Turn onto a platter, and garnish with the green onion.

My first post!

[b-man]

Hi there babyk...

Glad your enjoying the Chinese Recipe thread. Great minds think alike...I was contemplating "good old southern dishes" just yesterday. We'll have that for a topic soon... There are some other requests that we'll post first though, as we bounce around the e-globe and feature more great International Cuisine. Rest assured, we'll get to your request as soon as possible. Thanks you for the thread review, and thanks for your request!

Aline & B-man

Originally Posted by babyk

thank you....thank you...thank you...i have always wanted a variation of recipes..that are really easy to make...and DELICIOUS...next we should try some good old southern dishes.... [/b]

[b-man]

Hi terelopez...
We've modified the original recipe to include the "basic dough recipe," so check the recipe and you should be good-to-go. Thanks for your post. I didn't realise at the time of posting that the original recipe, lacked the basic dough ingredients and prep instructions. Glad you liked the won ton soup recipe. Let us know what you think of the Chinese Steamed Buns. Regards,

Aline & B-man

Dear b-man:
I am a big fan of chinese cusine living in Mexico. I tried already the won ton soup and it is simply delicious. I would like to try this recipe too but please give the complete recipe of the basic buns, because I dont know where to find it.
Teresa

[Aline]

Oriental Pepper Steaks

Well-marinated beef steaks cooked with spicy vegetables. A rich and appetizing dish.

1 to 2 lbs beef steak, flank or round, sliced across grain at a thickness of 1/4 inch and 2 inches in length
1/4 tsp M.S.G. (optional)
1 tsp Chinese cooking wine, or white wine, or sherry
1/4 tsp Five Spice powder
3 tbsp light soy sauce
1 tsp sugar
2 cloves garlic, skinned and minced
3 slices ginger, minced
2 medium green peppers, cut into 1-inch squares
1 medium onion, shredded
1/2 tsp salt
1/2 lb bean sprouts
1 tbsp cornstarch or Tapioca starch
3 tbsp Hoi Sin sauce


Marinate beef with M.S.G. (if using), sugar, wine, spice powder, 2 tbsp light soy sauce, ginger and garlic for 30 minutes.

Prepare starch solution with 1 tbsp starch, 1/2 cup water and 1/2 tsp light soy sauce. Add drops of sesame oil if desired.

Use high heat, 3 tbsp of peanut oil to cook onion, green pepper, and Hoi Sin sauce for a minute. Put in beef and bean sprouts, stir fry with high heat until the colour of meat changed. Add starch solution until cooked.

[Aline]

Sweet and Sour Meat Balls

Meat balls:

1/2 lb ground beef
1/2 lbs minced pork
1/4 cup waterchest nut, chopped fine
1 tsp sugar
1/4 tsp M.S.G. (optional)
3 tsp light soy sauce
dash pepper
1 small onion, chopped fine
2 tbsp cornstarch or Tapioca starch

Sauce

1/3 cup white vinegar
3/4 cup white sugar
1/2 of small can tomato paste
1 tbsp cornstarch or tapioca starch
1 cup water
1 cup pineapple, cut into chunks
1 green pepper, cut into small squares
1 carrot, cut into thin slices
1 red pepper (optional), cut into small squares


Mix ground beef, pork, waterchest nut, onion, pepper, sugar, soy sauce, and cornstarch. Knead mixture for 2 minutes to ensure proper marination. Then roll into meat balls with 2 teaspoonful size. Deep fry in oil for 5 minutes. Put aside.

Use a wok to cook the mixture of water, vinegar, sugar, tomato paste and starch. Keep stirring while cooking.

When mixture is boiling, add meat balls, pineapples, green pepper, red pepper, and carrots. Boil for another minute and serve hot.

If someone likes spicy hot sauce, add 1/4 tsp of chili sauce or tobasco.

[Aline]

Oriental Deep Fried Chicken Wings

12 pieces chicken wings
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp brown sugar
1 tsp salt
1 tbsp Chinese cooking wine, or dry white wine, or cooking sherry
pinch pepper
1/2 tsp M.S.G. (optional)


Marinate chicken wings with all ingredients. Mix well and let stand for 2 hours. Stirring now and then.

In wok, heat up 6 cups oil until smoking hot. Put in chicken wings and deep fry until brown. It takes 15 to 20 minutes.

Note: chicken drunsticks can be used to substitute chicken wings.

[Aline]

Jar Doo Chicken Wings

1-1/2 lb (750 g) chicken wings
2 tsp minced fresh ginger root
1 tbsp dry gin
2 tbsp water
2 tsp granulated sugar
1/2 tsp salt
4 tbsp soy sauce
Vegetable oil for deep frying


In small bowl, combine ginger, gin and water. Stir in sugar, salt and soy sauce. Pour over wings and marinate 30 minutes. Drain wings.

In deep saucepan half-filled with oil, or in deep fryer filled as per manual instructions, heat oil to 375F.

Fry wings, a few at a time, until brown and cooked through, 10 to 15 minutes. Remove with slotted spoon, drain. Repeat with remaining wings.

[Lexus]

Hey B-man and Aline,
These recipes sound so good. I'm going to make some of them over the weekend. I was wondering if you know a recipe for Chinese Lobster Sauce.

[b-man]

Hi Lexus...
Here are two recipes. The second recipe is for Shrimp with Lobster Sauce, but can easily be adapted for your request. Substitue Lobster for Shrimp! Hope this helps and let us know how you made out.
B-man & Aline
---------------------------

Lobster Sauce

This recipe can be used with either shrimp or lobster. Be sure to add the eggs just before serving the sauce.

INGREDIENTS:

1/4 pound ground pork
2 teaspoons soy sauce
Pepper, to taste
1 teaspoon cornstarch
1 tablespoon fermented black beans
1 garlic clove
2 green onions (spring onions, scallions)
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon granulated sugar
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons oil for stir-frying


Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.

Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.

In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.

Lightly beat the eggs with the salt.

Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.

Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.

Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.

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

Shrimp with Lobster Sauce

Ingredients:

1 lb. Jumbo shrimp (21−25 per−pound)
1 tb. Fermented black beans
2 Garlic cloves, minced
1 Quarter−sized slice fresh−ginger, peeled, minced
1 tablespoon rice wine, or dry sherry
2 tablespoon Peanut or corn oil
1/2 teaspoon Salt
6 oz. Ground pork
1 small Onion, cut into 1−inch cubes
1 Bell pepper, cut into 1−inch cubes
1/2 teaspoon Sugar
Big pinch white pepper
1/2 tablespoon Light soy sauce
3/4 cup Chicken stock
2 teaspoon Cornstarch, blended with: 1 tb Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon sesame oil

Shell and de−vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.

Place a wok over medium−high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir−fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium−high. Add the pork and
stir−fry until the morsels are no longer pink, about 3
minutes.

Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.

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

Originally Posted by Lexus

Hey B-man and Aline,
These recipes sound so good. I'm going to make some of them over the weekend. I was wondering if you know a recipe for Chinese Lobster Sauce.

[b-man]

PF Chang`s Dan Dan Noodles Recipe

Ingredients:

Noodles

1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch

Liquid Mixture

2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock

Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.

B-man

[Aline]

Coleslaw

1 tsp sesame seeds (5ml)
4 cup (1000ml) of thinly sliced Napa cabbage (about ½ large head)
1/2 cup thinly sliced green onions (125ml)
3 tbsp rice vinegar (50ml)
2 tbsp of peanut oil (30ml)
1 tbsp of minced fresh ginger (15ml)
1 tsp of oriental sesame oil (5ml)
1 tsp of sugar (5ml)
2 tsp of oriental hot sauce (10ml)
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced

Stir sesame seeds in a dry skillet over medium heat until golden. (about 3 minutes) set aside

Combine cabbage and green onions in a large bowl. In a separate bowl mix together vinegar, peanut oil, ginger, sesame oil and sugar to combine. Toss with cabbage and season to taste with salt and pepper. Sprinkle with seeds and serve. Yield: 6

[Aline]

Beef Salad

12 oz flank marinating steak
2 tbsp fish sauce
2 tbsp lime, juice
2 tbsp Hoisin sauce
4 tsp minced ginger, root
1 tbsp dry sherry
1 clove garlic, minced
1/2 tsp Asian chili paste
1/2 tsp sesame oil
8 cup torn red leaf lettuce
2 cup snow peas
1 sweet red pepper, thinly, sliced
1/2 small English cucumber
1 cup beans, sprouts
1 tbsp balsamic vinegar
1/2 tsp granulated sugar
2 tbsp olive oil

Place steak in large shallow dish.

Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.

Place lettuce in large salad bowl.

In saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp.

Drain and chill under cold running water; drain again and pat dry.

Add to salad bowl. Add red pepper.

Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.

Add bean sprouts.

Reserving marinade, place flank steak on foil-lined baking sheet.

Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare.

Transfer to cutting board and tent with foil; let stand for 5 minutes.

Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat.

Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.

Slice meat diagonally across the grain into thin slices; add to salad bowl.

Pour dressing over top; toss gently to coat lightly.

[Aline]

Grilled Shrimp

1 lb. shrimp
1 tsp of sesame oil
1 tbsp of rice wine
1 tbsp soy sauce
1 tbsp of honey
1 tbsp of sesame seeds
2 teaspoons five spice powder
3 garlic cloves, whole, smashed
4 slices of fresh ginger


Combine all of the ingredients in a sealable bag and mix well. Leave to marinate for 30 minutes.

Preheat the grill to high heat.

Oil the grill. Remove the shrimp from the marinade and place directly on the grill. Cook for 2 minutes per side until pink.

Place remaining marinade in a saucepan and bring to a simmer. Reduce by half and drizzle over cooked shrimp.

[Aline]

Noodle Salad

12 large shiitake mushrooms
2 cups fresh peas, cleaned and julienne
2 tbsp peanut oil
3 small head Napa cabbage cut lengthwise into ¼’s

Marinade

8 green onions, sliced thin
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp rice wine vinegar
1 tbsp sugar
The juice of 2 lemons

1/2 pkg rice noodle vermicelli
1/4 cup toasted sesame seeds


Mix together marinade ingredients in a medium size bowl. Place all vegetables excluding the snow peas in the marinade and let rest for 30 minutes.

Preheat barbeque grill to 375°F/190°C or medium-high heat. Oil the grill. Remove the mushrooms and cabbage from marinade. Drizzle with peanut oil. Place cabbage on grill and cook for approx. 3 minutes per side or until golden brown.

Place sh.itake mushrooms on grill and cook for 30 seconds. Flip mushrooms and cook for another 30 seconds or until slightly softened and golden. Remove mushrooms from grill and cool.

Lightly chop cabbage and mushrooms. Place in marinade, add the reserved snow peas and lightly mix.

Pour boiling water over rice stick and let sit for 2 minutes. Drain and rinse with cool water until noodles are cool. Mix noodles with vegetables and marinade. Garnish with sesame seeds.

[b-man]

Ginger Sauce

Ginger sauce makes a nice dipping sauce with appetizers containing shrimp, such as shrimp balls or potstickers. You can also use ginger sauce to brush on shrimp before grilling.


INGREDIENTS:

1/2 cup light soy sauce
1/4 cup red wine vinegar
2 teaspoons minced ginger
2 tablespoons brown sugar
2 spring onions (green onions, scallions), chopped


In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.

In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar is melted again (it will harden temporarily after the soy sauce mixture is added).

Remove from the heat, pour into a serving dish and garnish with the chopped spring onions. Serve with potstickers, gyoza or other Chinese dumplings


B-man

[b-man]

P. F. Chang's China Bistro Orange Peel Chicken


Ingredients:

for sauce :

1 tbsp vegetable oil
2 tbsp minced garlic
4 green onions, sliced
1 cup tomato sauce
½ cup water
¼ cup granulated sugar
2 tbsp chili garlic sauce
1 tbsp soy sauce
___________________________

other:

½ cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from ¼ orange, julienne (into 1/8" thick strips)


Prepare sauce by heating 1 tbsp of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating ½ cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl. Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated. When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienne orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

B-man