Chinese Cuisine

[b-man]

Salmon Rangoon

Depending on where you live and the time of year, crabmeat - even canned crabmeat - can be quite expensive. This recipe replaces the crabmeat in traditional crab rangoon with salmon, and adds teriyaki sauce and lemon juice for flavor.

Yields about 60 appetizers

INGREDIENTS:

8 ounces canned salmon, flaked
8 ounces cream cheese, softened
2 teaspoons teriyaki sauce
2 teaspoons lemon juice
1/4 teaspoon paprika, or to taste
1 green onion (spring onion, scallion) washed and finely chopped
1 tablespoon finely chopped red onion
1 large garlic clove, minced
1 package wonton wrappers
4 cups oil for deep-frying, as needed

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

On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add 1/2 to 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). Don't spread the filling right to the edge of the wrapper.
Wet the top 2 edges of the diamond, fold over to make a triangle, and press together to seal.

Keep the completed Salmon 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 Salmon 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 hot.

Note: To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying.

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]

Simple Sweet and Sour Sauce

It doesn't get much easier than this!

Combine 1/4 cup catsup, 1/4 cup white vinegar, 1/4 cup sugar and
1/4 cup water in saucepan. Bring to boil, then let simmer at
low heat for about 45 minutes. Serve hot for dipping.


B-man

[b-man]

Sweet and Sour Chicken, Pork or Shrimp Cantonese-style

Ingredients:

1 lb. PORK good quality, no fat, boneless meat. (Butt or loin is
best)
OR 1 lb. BONELESS CHICKEN BREAST
OR 1 lb. SHELLED SHRIMP (see special shrimp marinade below)

A.

1/2 tsp. SALT
1/2 tsp. SOY SAUCE
1 Tbsp. CORN STARCH*
1 Tbsp. COLD WATER
1 EGG YOLK

B.

1 GREEN PEPPER
2 CARROTS
2 ONIONS
1 can CHUNK PINEAPPLE or fresh if you wish

C.

4 tbsp. VINEGAR
4 Tbsp. CATSUP
4 Tbsp. SUGAR
5 Tbsp. COLD WATER
5 Tbsp. PINEAPPLE JUICE
3 tsp. CORN STARCH
1 tsp. SALT
1 tsp. TOASTED SESAME OIL

D.

1/2 cup or more CORN STARCH
4 cups OIL


Pound pork or chicken with back of clever to tenderize, then
cup it into 1" cubes. Mix it with A and marinate at least 30 minute,
or overnight.

Cut peppers (remove seeds and membranes) into 1"
squares. Peel carrot and slice diagonally into 1/8" thick slices.
Peel onion and cut into 1" squares. Drain pineapple. Set each aside
separately.

Mix C together in a bowl and set aside. Heat 4 to 6 cups
of oil to deep frying temperature in a deep skillet or wok. While oil
is heating, individually coat each piece of meat, removing excess
marinade, with the 1/2 cup corn starch. When oil is hot, add meat and
cook until golden brown, about 4 minutes.

Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total.

Pour in C and cook until thickened. Turn off heat. Add meat
and stir well. Serve immediately.

NOTES:

Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking
wine, 2 egg white, 4 tsp. corn starch

* You can substitute arrowroot for corn starch for a more authentic
dish. Reduce amounts use in recipe by half.

We sometimes make a special variation of this by combining two or three
of the meats into Sweet and Sour Three Delights.

B-man

[b-man]

Chicken Foo Yung


Makes 1 to 2 servings.

Ingredients:

1 tbsp sunflower oil
200g (7oz) Fresh or frozen peas
1 Medium sliced onion, cut into 1 inch square slices
220g (8oz) Boned Chicken Breast, cut into strips
2 tsp salt
220g (8oz) Beansprouts
5 Eggs, beaten
optionally add a couple of Chinese mushrooms, or mange tout




1) Heat the oil in a wok.

2) Stir fry the chicken; brown lightly on moderate to high heat.

3) Add half the salt, the onions, the peas, and stir fry for 2 minutes.

4) Add the beansprouts and stir fry for 1 minute.

5) Add the eggs to the ingredients in the wok and reduce the heat to a
low setting.

6) Stir occasionally while the mixture sets so that the mixture does not
burn on the bottom of the wok.

7) When the mixture has set and is brown in places, the dish is ready

Serving suggestion: serve immediately on a bed of long grain rice.

B-man

[b-man]

Chicken ala Car

Don't ask...I didn't give this recipe it's name!


Start with boneless chicken breast cut into 1" cubes; brown in frying pan or wok.

add:
small can of mushrooms(any kind)
small can bamboo shoots
small can water chesnuts

* lightly sprinkle with oregeno, paprika, black pepper, salt (optional)
parsley flakes and/or chives.

* cook on med. heat till chicken is fully cooked

* add 1/2 cup of mixed red, yellow and green pepper

* add dash of soy sauce and/or stir fry sauce and/or teriakki sauce

* turn down heat and let simmer till chicken is slightly golden brown and pepper is slightly tender

Serve over fried rice or as a great main dish.

B-man

[b-man]

Almond Chicken


Ingredients:

1 lb skinned chicken breast.
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

Marinade:

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

Seasoning sauce:

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well.

Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender.

Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.

Add chicken to boiling sauce. Stir fry chicken until coated with sauce.

Add almonds, mix well and serve hot.

Serves 4

Variation:
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.


B-man

[b-man]

Beef and Peppers in Hoi-Sin Sauce.

Makes 3 to 4 servings.

Ingredients:


1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)


1) Heat the oil in a wok.

2) Add the meat to the wok and brown lightly.

3) Add peppers, onion, and stir fry for two minutes.

4) Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir
fry for 1 minute.

5) Optionally, crumble the beef stock cube into a little hot water, and
add to the wok to make a thick sauce.

Serving suggestion: serve with either long grain rice, or noodles.

B-man

[b-man]

Hot and Sour Shrimp Soup

This is a chicken broth and noodle soup with shrimp, pineapple, soy sauce, lime and a hint of red pepper. It's very elegant but quick to make.

Serves 6 servings
Prep time: 20 minutes
Cook time: 20 minutes


Ingredients:

4 ounces thin egg noodles
1 tablespoon vegetable oil
1/2 cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper
1/2 cup bean sprouts
1 green onion, thinly sliced



1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

B-man

[b-man]

Chicken Chow Mein Soup


Ingredients:

2 cups cubed cooked chicken
2 medium stalks celery, sliced
1 cup sliced mushrooms
1 cup bean sprouts
1 cup shredded cabbage
1/4 cup shredded carrot
1/4 cup sliced green onion
2 3/4 cups water
1/4 cup dry sherry or water
3 tablespoons low sodium soy sauce
4 ounces uncooked vermicelli, broken into thirds
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) can bamboo shoots, drained

Heat all the ingredients in a 3-quart saucepan over medium-high heat, stirring occasionally. When soup comes to the boiling point, reduce heat, cover and simmer 15 minutes.

6 servings - 200 calories, 4 g fat

B-man

[ilovefood111]

Gui Chai - Chinese Chive Dumplings
2 Servings

1 cup rice flour
1/4 cup sticky rice flour
1/2 cups water
1/4 cup tapioca flour
1/4 cup vegetable oil
1 tablespoon soy sauce
2 cups Chinese chives (green), sliced

Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let it cool.

While waiting for the dough to cool down, slice the Chinese chives into 1/2 inch pieces. Heat up 2 teaspoons of oil in a wok or pan over high heat. Add chives and soy sauce. Stir quickly and remove from the heat. You want the chives to wilt a little but not cook. Cooking it too long will produce too much water and make it difficult to stuff the dumpling.

Test the dough to see if it is too sticky. If it is too sticky, it will stick to your hand and will be difficult to work with. Add more tapioca flour.

Pinch off a small portion and roll it between your palms into a ball (an inch in diameter). Use your thumb and index finger to thin the dough into a flat piece. Put one tablespoon of cooked Chinese chives in the middle, gather the edges and squeeze them together to close the dumpling.

Steam the dumpling for 5-7 minutes or until the dough is cooked. It is ready to be served now with hot chili soy sauce but many people like them pan-fried. That includes me. I pan fry the dumplings until they are somewhat brown. I like them crispy on the outside but soft on the inside. Serve with dumpling sauce (recipe follows).

Nam Jim Gui Chai - Chinese Chive Dumpling Sauce

2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon soy sauce
1 teaspoon dark sweet soy sauce
1 teaspoon ground fresh chili paste (optional)

Add all ingredients together. Ground fresh chili paste can be substituted with fresh sliced green chilies (not the real small ones that are very hot). Serve in a sauce bowl with dumplings.

[chiquita79]

HI B-MAN!

DO YOU HAVE THE CHANG'S SPICY CHICKEN
RECIPE...?


THANKS! =)
I ALSO WANT TO LET YOU KNOW THAT I TRIED THE ARTICHOKE CHICKEN WITH SOUR CREAM AND IT WAS A HIT !

[b-man]

Originally Posted by chiquita79

HI B-MAN!

DO YOU HAVE THE CHANG'S SPICY CHICKEN
RECIPE...?


THANKS! =)
I ALSO WANT TO LET YOU KNOW THAT I TRIED THE ARTICHOKE CHICKEN WITH SOUR CREAM AND IT WAS A HIT !

Hi chiquita79...

Glad you enjoyed the Artichoke Chicken with Sour Cream! Here is a recipe for Chang's Spicy Chicken.
________________________________________

P.F, Chang's Spicy Chicken

Ingredients:

10 ounces - chicken breast
Potato Starch
Canola Oil
1 teaspoon garlic
1/4 cup - green onions
1 teaspoon Chili Paste
1 ounce house white sauce ( chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce ( sugar and vinegar combined )
2 teaspoons sesame oil
1 Tablespoon cornstarch

Dice chicken breast and lightly coat with potato starch

Fill hot wok with enough Canola Oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.

Add oil back into hot wok, garlic, green onions, chili pste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the cjicken. Serve with steamed rice or noodles.

Note: Add spices to your own personal taste. The Chang's Sauce is not explicit in the ratio of sugar to vinegar, and so you have to eye ball it and taste test.

Enjoy!

B-man

[Kitchen Witch]

CHINESE SWEET AND SOUR SAUCE
For sweet and sour chicken, pork or shrimp.

½ c. ketchup
½ c. apple cider vinegar
¼ c. orange juice
1 T. red wine vinegar
6 T. sugar
¼ t. dry mustard
¾ t. hot sauce
1 ½ t. cornstarch
2 t. water

Combine cornstarch and water; set aside. In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot. Slowly add cornstarch mixture, stirring constantly until mixture thickens, about 1 minute. Remove from heat. Serve warm or room temperature. Makes about ¾ c.

[Kitchen Witch]

Homemade Chai

3 slices peeled fresh ginger
3 (1 gram) packets artificial sweetener - or to taste
12 black peppercorns
3 whole cloves
2 cardamom pods
1 (3 inch) cinnamon stick
2 cups water
2 Darjeeling tea bags
1/2 cup 2% reduced-fat milk


Combine first 7 ingredients in a small saucepan. Bring to a boil. Remove from heat. Add teabags, cover and steep 5 minutes. Remove spices and tea bags with a slotted spoon and discard. Add milk and cook over medium heat until thoroughly heated. Do not boil. Serve immediately.

[chiquita79]

thanks! b-man!!!!
i will try this tomorrow and let you guys know how it came out! can't wait lol

[b-man]

You are more than welcome chiquita79...hope it turns out as well as you hope for!

Thank you Kitchenwitch for the reposts...much appreciated!

B-man

[b-man]

Mou Shu Pork Wraps


Onions, fresh ginger, and garlic are stir-fried with strips of lean pork loin, bok choy, and mushrooms to produce a flavorful filling for tortilla wraps.

Serves 8 wraps

Prep time: 30 minutes
Cook time: 15 minutes

Calories: 270.99
Total Fat: 6.26 g
Total Carbohydrate: 37.25 g
Protein: 14.33 g


Ingredients:

12 ounces lean boneless pork loin, sliced into 1/4 inch thick strips
1 onion, thinly sliced
1/4 cup minced fresh ginger root
2 cloves garlic, minced
4 cups thinly sliced bok choy
1 red bell pepper, sliced
10 large white mushrooms, julienned
4 cups bean sprouts
1/4 cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8 inch) flour tortillas


1. Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.

2. Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.

3. Place tortillas in oven for 8 minutes, or until warm.

4. Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.

5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

B-man

[b-man]

Chinese Chicken and Potato Soup


Dark meat chicken is used in this root vegetable soup with lots of garlic.

Serves 3 to 4 servings

Prep time: 10 minutes
Cook time: 105 minutes

Calories: 189.80
Total Fat: 2.67 g
Total Carbohydrate: 31.72 g
Protein: 9.73 g

Ingredients:

3 potatoes, cubed
1 carrot, chopped
1 turnip, chopped
1 onion, chopped
5 cloves garlic, minced
1 chicken leg
salt and pepper to taste


1. In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.

2. Remove chicken leg from the soup and allow it to cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.

B-man

[b-man]

Beef Lo Mein


Ingredients:

4 tb Peanut oil
1-1/2 lb Flank steak; or shrimp or chicken
2 Celery; shredded
2 Slices Ginger; minced
1 c Cabbage
1 Green onion; minced
2 tsp Cornstarch
1/2 lb Spaghetti; or Chinese/noodles
1/2 tsp Sugar
1 tb Soy sauce; light soy
1/2 tsp Salt; optional


Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside.

Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not
overcook, Reserve.

Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve.

Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong.

B-man

[b-man]

Chinese Hot Soup


Ingredients:

vegetable stock
water
red/green peppers
fresh ginger
beansprouts
savoy cabbage
sesame oil
(plus other vegetable you may want to use such as onions and water chestnuts)

Boil some water (this is your base so boil for the amount you want to eat)
add 2 veg. stocks per person (but crush it first).

Add 2 teaspoons of sesame oil per person.

Chop up the peppers into small squares and add them and the beansprouts in. finely chop the cabbage and add that in too.

Peel the ginger (only about a small plums worth) and cut that into medium sized pieces. Add the ginger. Ad soy sauce or chili if you like. Wait until the vegeatbles soften up but are still crunchy.....
serve with prawn crackers

B-man

[b-man]

Crisp Chinese Pork


Ingredients:

2 lb Boned pork butt or shoulder, fat trimmed and cut into 2" chunks
2 Garlic cloves,minced/pressed
1 ts Anise seed
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Soy sauce
6 c Hot cooked rice
Thinly sliced green onion
Fresh cilantro sprigs
Hoisin or Chinese plum sauce


In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, gorund cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1 1/2 hours.

Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain off fat.

With 2 forks, shred meat; put into a 9x13" pan.

Bake in a 400'F. oven until pork begins to crisp, 15-20
minutes. Spoon over rice; add onion, cilantro, and
hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams
fat; (4 grams saturated fat); 30 grams carbohydrates;
566 milligrams sodium; 66 milligrams cholesterol.

B-man

[b-man]

Moo Shoo Beef

Ingredients:

1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4 inch thick
1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce

Marinade:

2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons sugar
2 cloves garlic, minced


Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well, remove and discard stems. Cut caps into thin strips.

Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time, cut lengthwise in half. Combine marinade ingredients in large bowl.

Add beef, toss. Refrigerate 20 minutes.

Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.)

Remove. Repeat with remaining meat. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet.

Cook and stir until sauce is thickened and bubbly.

4. Spread hoisin sauce on tortillas, spoon beef mixture down center. Fold bottom edge over filling, fold right and left sides to center, overlapping.

Makes 4 servings.

B-man

[b-man]

CHINESE SIZZLING RICE SOUP


Ingredients:

3 oz. baby shrimp
3 oz. boneless, skinless chicken pieces, cut into chunks
1 egg
4 T. cornstarch
4 C. vegetable oil
3 C. chicken broth
1 oz. mushrooms, chopped
2 T. chopped water chestnuts
1/8 C. diced bamboo shoots
1/3 C. cut green beans
1/2 tsp. salt
1 T. sherry
2/3 C. uncooked white rice

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

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

B-man

[b-man]

CRAB RANGOON


Filling

1/2 lb. crabmeat, drained and chopped
1/2 lb. cream cheese, room temperature
1/2 tsp. A-1® Steak Sauce
1/4 tsp. garlic powder

Wrappers

30 won-ton wrappers
1 egg yolk, well beaten
Oil for deep frying
Chinese mustard and/or red sauce

Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten
edges of wontons with egg yolk. Gather the four corners of the wontons
together at the top and pinch the edges together to seal. Heat oil to
375ºF. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping.

Yields 30.

B-man

[b-man]

CHINESE NEW YEAR DUMPLINGS


Ingredients:

Dumplings

Dumpling wrappers: (round/Gyoza) or 10 oz. unbleached white flour
8-12 oz. very hot water

Filling

8 oz. cabbage, finely chopped
8 oz. ground pork (see note)
1 oz. dried black mushrooms, soaked, stems removed and finely chopped
1 T. light soy sauce
1 T. dark soy sauce
1 T. rice wine or dry sherry
1 T. sesame oil
1 tsp. salt
1 tsp. freshly ground black pepper
Dipping Sauce
Chili bean sauce
White rice vinegar
Dark soy sauce

Prepare the filling ingredients and mix together until
blended. Keep chilled until ready to use.

To make dumpling wrappers: Place flour in a large bowl
and add half of the water in a steady stream while mixing it
into the flour with a fork or chopsticks. Add more water
gradually until you have moist, but not sticky dough.

Remove the dough from the bowl and knead until it is
smooth - five minutes. Return the dough to the bowl, cover
with a moist cloth and let rest for about 15 minutes. Cut into
rounds for dumplings.

Fill and seal the dumplings. (Once filled, dumplings can be
frozen for cooking later). To boil, drop dumplings into gently
boiling water for about four minutes (until dough is firm and
dumpling is cooked through). Remove, drain and serve with
dipping sauces.

Alternatively, dumplings can be fried - they are then called
Guotie (or "pot-stickers"). To fry, add about three
tablespoons of peanut oil to a wok or skillet; add the
dumplings, pleated edge up, in a single layer. Cook over
medium heat until they are lightly browned on the bottoms.
Pour in about 3/4 cup of very hot water and cover. Simmer
for about 10 minutes, until most of the water has evaporated
and the dumplings are "crispy" on the bottoms. Serve with
dipping sauces.

Makes 32 dumplings.

B-man

NOTE: Can use 4 ounces pork and 4 ounces chopped
shrimp.

[b-man]

CANTONESE PORK DUMPLINGS


Ingredients:


1/2 C. shredded cabbage or bok choy
1/2 tsp. salt
1 lb. finely ground lean pork
1/2 C. minced green onion
1 T. minced ginger
2 T. soy sauce
2 T. Shaoxing wine or dry sherry
1 tsp. dark sesame oil
1 egg
1 tsp. cornstarch
24 thin siu mai wrappers

Toss cabbage with salt; place in colander to drain 30 minutes.

Squeeze out excess moisture. In large bowl, combine cabbage,
ground pork and remaining ingredients; blend thoroughly.

Place a wrapper in palm of one hand; place 1 heaping tablespoon of
stuffing in center of wrapper. Gently fold up sides of wrapper against
the stuffing in 4 or 5 places. Pick up remaining folds of wrapper,
pressing them evenly against stuffing to shape dumpling into an
open-topped cylinder. Avoid creating large pleats, which can toughen
during steaming.

Steam dumplings in bamboo steamer with lattice cover 20 to 25
minutes.

Yields 4 servings.


B-man

[b-man]

EMPRESS CHICKEN

Empress Chicken is the same as General Tso's Chicken except it
uses white chicken meat...the General's Chicken is supposed to
use dark chicken meat.

3 lb. chicken breasts, cubed
1/4 C. dark soy sauce
1 large egg, beaten
1/2 C. cornstarch
2 C. green onion, minced
8 small hot peppers, de-seeded

Sauce

1 1/2 C. chicken stock
3/4 C. sugar
1/2 C. cornstarch
1/2 C. soy sauce
1/4 C. white vinegar
1/4 C. sake
1 1/2 tsp. garlic cloves, minced
1 1/2 tsp. ginger, fresh, chopped

Prepare sauce first. Combine everything in quart jar and shake
vigorously. Store in fridge. When ready to use, shake again.

Mix chicken and soy sauce. Stir in egg. Add cornstarch, and mix
chicken until coated. Deep fry in hot oil until golden brown. Drain
on paper towel.

Place a small amount of oil in wok and heat to very hot. Add
onions and peppers and stir fry for 30 seconds. Stir in sauce
mixture (remember to shake first). Cook until thick. If it gets too
thick, add some water until desired consistency. Add chicken and
cook until hot and bubbly.

B-man

[b-man]

P. F. CHANG'S RED SAUCE WON TONS


Ingredients:

8 won tons

Won Ton Filling

1/2 lb. shrimp, washed, peeled, deveined and finely minced
1/4 lb. pork, trimmed, finely minced
2 T. carrot, finely minced
2 T. green onion, finely minced
1 tsp. fresh ginger, minced
2 T. oyster sauce
1/4 tsp. sesame oil
Green onions to garnish
Cilantro leaves to garnish

Sauce

1 C. soy sauce
1 oz. white vinegar
1/2 oz. chile oil
1/2 tsp. chile paste
1 oz. granulated sugar
1/2 tsp. fresh garlic, minced
Sesame oil to taste
1 C. chicken stock

Combine shrimp and pork mixtures. Make sure the mixture is
smooth and not lumpy. If you have a food processor, use it for
the mix. With a small spoon, place a pea-size mound of meat
mixture into the won ton skin. Moisten the top and bottom
corners. Fold over and seal. Place on a plate, cover and place
in refrigerator until ready to serve.

Combine sauce ingredients and mix very well.

Prepare garnishes. Have a soup pot filled with chicken stock.
Bring to a boil, then lower to a slight boil. Heat the entire batch
of sauce. Return to serving container.

Cook won tons in boiling chicken stock for approximately
2 minutes or until won tons float to the surface. Cook until skins
are soft. With a strainer, remove won tons into soup bowl.

Mix sauce well. Heat the sauce briefly or keep it hot by the
steamer. Remember to mix sauce well before you ladle it over the
won tons, then ladle 1 ounce of sauce over the won tons. Garnish
with green onions and cilantro and serve.


B-man

[b-man]

CHINESE PEPPER STEAK


Ingredients:

1 1/2 lb. boneless beef round steak
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. sauce
1 T. hoisin sauce
1 tsp. sugar
1 tomato, chopped
2 red or green bell peppers, cut into strips
3 T. cornstarch
3 T. water
1 C. fresh bean sprouts
4 scallions, finely chopped

Trim fat from steak; slice into thin strips. Combine steak, garlic,
salt, pepper, soy sauce, hoisin sauce, and sugar in a crockpot.
Cover and cook on LOW about 4 hours.

Turn control to HIGH. Add tomato and bell peppers. Dissolve
cornstarch in water in small bowl; stir into steak mixture. Cover and
cook on HIGH for 15 to 20 minutes or until thickened. Stir in bean
sprouts. Sprinkle with onions. Serve with rice.


B-man

[b-man]

SHRIMP EGG FOO YUNG

Ingredients:

4 eggs
1/2 C. cooked or canned shrimp
4 T. peanut or corn oil
1/4 C. chopped onions
1/4 C. chopped dried black mushrooms
1 chopped scallion
1 C. fresh bean sprouts
1/2 tsp. sugar

Sauce:

2 tsp. cornstarch
1/2 C. chicken broth
1 T. soy sauce
1/4 tsp. ginger
1/4 tsp. dry mustard

Soak the mushrooms in water for 30 minutes or until soft. Discard
the tough stems and drain and chop. Beat eggs until light. Cut
shrimp into small pieces. In 1 tablespoon oil, sauté onions,
mushrooms and scallion for 1 minute. Add bean sprouts, shrimp;
stir-toss. Add 1 tablespoon soy sauce, sugar; mix well. Place in
wide bowl and cool. Add the beaten eggs to this mixture and stir
well.

Pancakes: In a wide skillet heat oil and ladle in 1/4 of the egg
mixture to form omelets. Cook until eggs brown on one side; turn,
brown other side.

Sauce: Stir cornstarch into chicken broth to dissolve. Add soy
sauce, ginger or mustard. Bring to boil, cook until thickens. Pour
over eggs, serve with boiled or fried rice.


B-man

[b-man]

SWEET AND SOUR VEGETABLES


Ingredients:

1/2 cup low fat, low sodium chicken broth
1/2 cup EACH sliced asparagus, zucchini, mushrooms
1/2 cup trimmed green beans
1/2 cup red bell pepper
1/4 cup tomato sauce
2 T. red wine vinegar
2 T. sugar dash salt
2 T. cornstarch or arrowroot powder
1/4 cup water

Heat the broth in a wok or heavy skillet over high heat. Add all the vegetables. Cover and steam until the broth is absorbed. about 5-6 minutes.

Combine the tomato sauce, vinegar, sugar, and salt. Add the mixture to the vegetables and stir to coat.

Mix the cornstarch with the water and add it to the sauce. Cook until thick and bubbly and serve.

Serving size 1/2 cup=47 cals, 0 fat, 0 chol, 1 fiber

B-man

[b-man]

LEEANN CHIN'S SESAME CHICKEN



This is the best recipe Sesame Chicken recipe!!

Ingredients:

2 whole chicken breasts
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove garlic, finely chopped
vegetable oil for the wok
2 tablespoons toasted sesame seeds

Remove bone and skin from chicken; cut into 2 x 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes.

Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or
until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.

Heat oil to 375 degrees. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken.

Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds. Good when made with fun see noodles. Cook those before you do the chicken.

Makes 6 servings

B-man

[b-man]

SWEET AND SOUR SHRIMP


Ingredients:

1/2 pound cleaned raw medium-sized shrimp
2 tablespoons salad oil or butter
1 small onion, thinly sliced
1 small green pepper, cut in 1-inch squares
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon dry mustard
1/8 teaspoon salt
1 1/2 teaspoons soy sauce
1/4 cup vinegar
1 (8 oz.) can pineapple chunks in syrup
1 cup cherry tomatoes, halved or quartered
1/4 cup sliced almonds, toasted
1/2 cup regular rice, cooked

Rinse cleaned raw shrimp, then split through. Set aside.

In a large skillet, heat oil or butter. Add thinly sliced onion and green pepper and sauté briefly until tender, but not browned.

Meanwhile, in a small bowl, stir together sugar, cornstarch, dry mustard, salt, soy sauce, vinegar and liquid from canned pineapple, mixing well. Add to skillet and cook and stir until thickened and clear. Add pineapple chunks, halved or quartered cherry tomatoes and shrimp. Cover and
cook 3 to 5 minutes or until shrimp turns pink.

Add toasted almond slices to cooked rice. Spoon rice on heated serving plates and top with shrimp mixture.

Serves 2 to 3

B-man

[b-man]

APPLEBEE'S ORIENTAL CHICKEN SALAD


Ingredients:

Oriental Dressing

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

In a small, shallow bowl beat egg, add milk, and mix well.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Makes 1 dinner-size salad.

B-man

[b-man]

Oriental Chicken Wraps

6-8 servings

Ingredients:

1 1/2 - 2 boneless chicken breasts, sliced into thin 1-inch strips
3/4 C. red bell pepper, sliced into thin 1-inch strips
3/4 C. green bell pepper, sliced into thin 1-inch strips
1/2 medium onion, diced
3/4 C. grated carrots
3/4 C. bean sprouts
2 medium cloves minced garlic
1 T. Chinese rice wine or dry white wine
Approximately 1 doz. plain or flavored tortillas
(can use garlic, Cajun or curry flavors)

Sauce

1 C. LOW SODIUM chicken broth
1/2 C. water
1/4 C. soy sauce
1/4 C. oyster sauce
1/2 tsp. Chinese hot chili sauce
2 tsp. Zhen Jiang vinegar
1 T. sesame oil
1 1/2 T. cornstarch mixed with water (approximation)

At least several hours before cooking, slice chicken breasts into thin 1-inch strips. Sprinkle about 1/2 teaspoon salt and 1/4 teaspoon garlic powder (approximation) on meat. Add a little water followed by cornstarch. Massage this mixture into chicken strips. Set in fridge.

When ready to stir-fry veggies, heat about 2 tablespoons oil in wok. Throw in minced garlic and stir-fry for about 10-15 seconds. Next, add bell peppers and stir-fry for about 1-2 minutes before adding all other vegetables. Stir-fry for bout 2 minutes more before removing from wok and set aside.

Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes). Remove from wok.

After wiping wok clean, pour in sauce and bring to boil. Add cornstarch mixed with water and reduce heat. Simmer until thickened (mixture should be fairly viscous like a gravy). Next, add veggies and chicken to sauce mixture. Stir until these ingredients are well-coated.

Lastly, spoon about 2-3 tablespoons filling into tortillas that have been wrapped in foil and heated in oven. Wrap tortillas as you would a burrito.

NOTE: This recipe has a lot of flexibility. You can adjust measurements such amount of vegetables to suit your own tastes. You can also make sauce as thick or thin as you like. I don't like mine too runny but, on the other hand, a paste-like texture isn't too appealing either

B-man

[b-man]

OYSTER CHOW MEIN

Ingredients:

2 large stalks celery
1 onion
1 green bell pepper
1/4 cup butter or margarine
1 pint shucked oysters with liquid (save liquid)
2 tablespoons butter or margarine
1 (4 ounce) can mushrooms
2 tablespoons flour
1 (16 ounce) can bean sprouts, drained
2 tablespoons teriyaki sauce
Salt and pepper
1 (5 1/2 ounce) can chow mein noodles

Chop celery, onion and green pepper. Put into 12-inch skillet. Sauté
in the 1/4 cup butter until tender. Remove from heat.

In another pan, cook oysters in the 2 tablespoons butter until edges
begin to curl. Remove from heat. With slotted spoon, put oysters into
skillet with vegetables.

Drain mushrooms, reserving juice. Add enough mushroom juice to oyster
liquid to make 3/4 cup. Stir flour into oyster liquid and cook over
medium heat, stirring constantly, until mixture comes to boil and
thickens. Gently stir into oyster mixture along with mushrooms, bean
sprouts and seasonings. Cook slowly until heated through.

Serve over chow mein noodles.

B-man

[b-man]

CHINESE BARBECUED RIBS


Ingredients:

1 1/2 to 2 pounds fresh pork spareribs
1/4 cup soy sauce
1/4 cup hoisin sauce or 1/4 cup chili sauce
2 tablespoons honey
2 tablespoons sake or dry sherry
1 small clove garlic, crushed

Have butcher cut spareribs crosswise into 1 1/2-inch pieces. Place
ribs in shallow glass or plastic dish. Mix remaining ingredients;
spoon over ribs. Cover and refrigerate at least 2 hours but no longer
than 24 hours.

Heat oven to 325 degrees F. Line broiler pan with aluminum foil.

Remove ribs from marinade; reserve marinade. Arrange ribs, meaty
sides up, in single layer on rack in broiler pan. Brush with reserved
marinade. Cover and bake 1 hour. Brush ribs with marinade. Bake
uncovered about 45 minutes longer, brushing occasionally with
marinade, until tender.

Yield: about 42 servings.

Per Serving: 34 Calories; 2g Fat (54.0% calories from fat); 2g
Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 130mg
Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other
Carbohydrates

B-man

[b-man]

CANTONESE BEEF AND PINEAPPLE


Ingredients:

1 tablespoon soy sauce
1/2 teaspoon cornstarch
1 pound boneless beef top sirloin, cubed
2 tablespoons water
2 green or red bell peppers, cubed
1 clove garlic
1 tablespoon vegetable oil, or more if needed
1 (8 ounce) can pineapple chunks, drained
Cooked rice

In a medium bowl, combine soy sauce and cornstarch. Add beef and toss
to coat.

In a nonstick skillet over medium-high heat, add water, peppers and
garlic. Cook and stir 3-4 minutes until peppers are crisp-tender.
Remove from skillet.

In same skillet, heat oil until hot. Add half of beef and cook 2-3
minutes. Remove and add remaining beef and cook for 2-3 minutes,
adding more oil if needed.

Return all beef to skillet and add sauce mixture, peppers, and
pineapples. Heat through.

Serve with rice.

B-man

[b-man]

Hou See Soong


Ingredients:

4 ounces dried oysters
1 tablespoon vegetable oil
1/2 inch piece ginger, peeled and minced
1/2 pound ground pork
2 large dried shiitake mushrooms, soaked, finely diced
1/4 cup minced bamboo shoots, finely diced
1/4 cup water chestnuts, finely diced
1/4 cup celery, finely diced
1/4 cup green onion, minced
Cilantro leaves, for garnish
1/8 to 1/4 cup of crushed roasted peanuts (optional)
Lettuce leaves
Hoisin sauce, for dipping (optional)

Sauce:

1 tablespoon soy sauce
2 tablespoons sherry
2 tablespoons soaking water from oysters
1 tablespoon granulated sugar

Soak oysters in water at least 6 hours, or overnight. Drain well,
reserving 2 tablespoons of soaking water. Remove any stringy parts,
then dice.

Combine sauce ingredients; set aside.

Heat oil in a large skillet or wok. Add ginger and stir-fry until
fragrant. Add pork and stir-fry until no longer pink. Stir in diced
oysters, then bamboo shoots, water chestnuts, celery and green onion.
Add sauce; stir-fry 2 minutes. Taste and adjust seasonings.

Serve on a platter, garnished with cilantro and peanuts, with lettuce
on the side. Spoon mixture onto a lettuce leaf, roll up and dip in
hoisin.

Serves 4.

Approximate nutritional analysis, per serving, without hoisin or
peanuts: 270 calories, 17 g total fat, 5 g saturated fat, 75 mg
cholesterol, 120 mg sodium, 10 g carbohydrate, 18 g protein

B-man