View Full Version : Chinese Cuisine



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Aline
August 7th, 2005, 02:40 PM
Definitions

Chinese Cooking Wine: Special rice wine has the effectiveness in the marination of meats, particularly in chicken. It is a meat tenderizer and flavour promoter.

Tapioca Starch: Very fine white tapioca powder similar to cornstarch but more starchy and turns any food from a dull colour to an attractive glossy look. Used frequently to thicken sauce or gravy. It has a mild tenderizing effect on meats, therefore it is used in various marinations.

Sesame Oil: Reddish-brown oil has the effect to add flavour to any kind of dishes. To be used in terms of drops only. It has a strong smell of sesame, sold in small bottles and does not require refrigeration.

Hoi Sin Sauce: A highly seasoned sauce, brown in colour, made from Chinese pumpkin, sugar, spices and soy sauce. Used in barbecuing, steaming and stir frying. No substitute.

Oyster Sauce: A thick brown sauce with strong oyster taste. Sold in bottles or cans. Can be kept for a long time without refrigeration. A delicious sauce. No substitute.

Light Soy Sauce: An important item in Chinese cooking as salt is to American cookery. It adds distinctive flavour in marination. Light brown in colour, salty but does not stain vegetables in cooking.

Dark Soy Sauce: Usually found in Chinese specialty shops. Dark brown in colour, has a sweet taste and is used frequently for stewing and food colouring in Chinese cooking.

Salted Black Beans: Soft, fermented black beans sold in plastic bags. An ingredient in Chinese cooking that produces an exotic and delicious flavour. They can be kept indefinitely in a covered container if stored in a refrigerator.

Five-Spice Powder: A combination of five ground spices (anise seed, fennel, clove, cinnamon and Szechwan pepper) sold ready-mixed in Chinese specialty stores. Store at room temperature in tightly-covered container. Substitute allspice.

Bean Sprouts: Young sprouts of the mung bean. Refrigerate fresh sprouts in water in covered jar for up to 2 weeks. After opening canned sprouts, drain and store in fresh water in a covered jar in refrigerator - they will keep for 2 to 3 days. No substitute.

Bamboo Shoots: Ivory-colored, conical-shaped shoots of tropical bamboo. Sold in cans. Large wedges packed in water are best. After opening, drain and store in fresh water in covered jar in refrigerator, changing water daily. Can be kept for about 10 days. Kohlrabi or celery hearts will aproximate the texture but not the flavour.

Aline
August 7th, 2005, 02:41 PM
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.

Aline
August 7th, 2005, 02:44 PM
Stir-Fried Duck in Hoi Sin Sauce

This is a refreshing way to cook a small amount of duck meat in delicious Hoi Sin sauce. Can be prepared ahead of time and kept warm in oven.


1 lb duck meat, cut into slivers across grain of meat
1 tbsp cooking wine
dash pepper
drops sesame oil
¼ tsp Chinese 5 spices
3 tbsp light soy sauce
1 tbsp sugar
4 slices ginger
2 garlic coves, crushed and skinned
4 tbsp Hoi Sin Sauce
4 celery stalks, cut diagonally


Marinate duck meat with wine, pepper, sesame oil, 5 spices and soy sauce for 15 minutes.

Use high heat to heat up a wok. When wok is hot, use 2 tbsp of oil to brown garlic and ginger for 1 minute.

Add duck meat, sugar, Hoi Sin sauce and ½ tsp salt. Stir fry for 2 minutes.

Then add celery and stir fry for another 2 minutes. When done, add starch solution made with 1 tbsp of tapioca starch and ¼ cup water. Bring to a boil and serve hot.

Aline
August 7th, 2005, 02:44 PM
Pork Strips with Oyster Sauce

This simple to prepare dish provides an outstanding variety to serve pork strips in succulent oyster sauce. This dish can be prepared ahead of time and can be frozen after cooked. An economical and delicious way to serve with plain steamed rice.


1 lb lean pork tenderloin, cut at ½-inch thickness across grain
1 medium onion, cut into sections or wedges
4 to 6 slices ginger root
2 garlic cloves, crushed and skinned
4 to 6 tbsp oyster sauce
1 tbsp Chinese cooking wine
¼ tsp Chinese five spice
1 tbsp sugar
1 tbsp dark soy sauce
1 tbsp Tapioca starch
drops sesame oil
2 tbsp green onion, chopped


Use a hot wok and 2 tbsp of peanut oil. Put in garlic, ginger and onion to sauté for few seconds.

Add pork strips to stir fry for few seconds, then Chinese cooking wine, 5 spices, sugar, dark soy sauce, oyster sauce and ¼ cup of water. Cover with a lid and cook with medium to high heat for 10 minutes.

Dissolve starch in ¼ cup of water and sesame oil. Add to the pork and bring the sauce to a boil. Garnish with green onion before serving.

Aline
August 7th, 2005, 02:45 PM
Chicken Balls with Pineapple

Tender chicken cubes are encased in a crispy coating and served with fruity pineapple and sauce. An appetizing dish for all occasions.


2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp Chinese cooking wine
2 tbsp Light soy sauce
drops sesame oil
½ cup pineapple chunks
1 tbsp Tapioca starch
1 tbsp vinegar
3 tbsp sugar
1 small green pepper, cut into small squares
Batter mix (recipe follows)


Marinate chicken cubes with wine, light soy sauce and sesame oil for 10 minutes.

Prepare batter mix in a bowl. Dip chicken in batter mix and deep fry in hot oil for 5 minutes.

While waiting, use a saucepan to prepare sauce with tapioca starch, ¾ cup water, vinegar, sugar. Bring to a boil, then add pineapple, green pepper and battered chicken cubes. Mix well and serve hot.

Note: For better results, pineapple juice can be used instead of water when making the sauce.


Batter Mix:

1 egg, beaten with dash of salt
1 cup flour
¼ tsp baking powder
¾ to 1 cup water

Aline
August 7th, 2005, 02:47 PM
Chop Suey

3 tbsp oil
2 tsp salt
½ tsp pepper
1 lb pork shoulder, cubed
3 tbsp soy sauce
3 cups celery, 1-inch pieces
2 large onions, each cut into 6 pieces
1 tbsp molasses
2 cups boiling water
2 cups bean sprouts
3 tbsp cornstarch
¼ cup cold water
3 cups steamed rice


Place oil, salt, and pepper in pan. Cook pork over low heat, uncovered, for 5-8 minutes.

Add soya sauce and mix well, then celery, onions and cook another 3 minutes.

Mix together molasses and boiling water and pour over mixture. Cover and cook over low heat for 10-20 minutes.

Add bean sprouts and cook another 3 minutes.

Blend cornstarch with the cold water. Add to chop suey and cook, while stirring, until sauce thickens and becomes transparent, for 3-4 minutes.

Serve with warm rice. Makes 6 servings.

Aline
August 7th, 2005, 03:05 PM
Peking Duck

This is a well-known dish in Chinese banquet. When done properly, the skin is crispy, the meat is tender and tasty. It can be served in slices wrapped in rice pan-cakes or served in bite-size pieces with bone in. Preparation time is long.


1 (6 to 8 pound) duck, freshly killed with head on
1 tbsp vinegar
2 tbsp Chinese cooking wine
5 tbsp honey
4 tbsp Hoi Sin sauce
¼ tsp sesame oil


Pull out the excessive fat, wash the duck and then dry with paper towel.

Place 2 pieces of small splinters inside the duck to give better support during roasting.

Close tightly the bottom cavity with skewer and wind it tight with a piece of twine firmly to ensure tightness.

Loosen skin of duck at the opening near the neck, and insert a narrow tubing between the flesh and skin. Blow into the tube until duck is inflated to almost double the size. Tie the neck cavity tightly with a twine. Make sure air is not leaking, otherwise the skin will not be crispy after roasted.

Place duck in sink with breast side up, pour slowly boiling water over duck. Repeat procedure three times on the breast and twice on the back of the duck. Dry with paper towel and hang the duck with a string around the neck. Hand in draughty cold place for 8 to 10 hours to make sure duck is completely dry.

When duck is ready, preheat oven to 450 degrees F.

Combine all ingredients with 10 tablespoonfuls of water. Stir and mix well. Rub over the skin of the duck to ensure all areas are covered with the mixture.

Put roasting rack over a pan about 2 inches high. Put duck with back side down and roast for 10 to 14 minutes until skin is golden brown. Turn it over carefully and roast for another 10 minutes. Do not use fork to do the turning, otherwise the skin will be broken and air will leak out. This will affect the crispy result.

Reduce temperature to 350 degrees, turn the breast side up again, and roast for 25 minutes.

Reduce the temperature to 250 degrees and roast for another 25 minutes.

To serve, slice the skin of duck into bite-size pieces. Put in the center of a thin pan cake, add green onion, Hoi Sin sauce. Wrap up the pan cake and eat with fingers.

Aline
August 7th, 2005, 03:10 PM
Sweet and Sour Pork

An outstandingly colourful and delightful dish that is so famous and welcome by people all over the world.


1 lb pork, boneless butts or steaks, cut into 1-inch cubes
1 tbsp light soy sauce
drops sesame oil
1/2 tsp salt

1 cup pineapple chunks
1 carrot, skinned and thinly sliced
1 large green pepper, cut into 1-inch squares
1/3 cup vinegar
3/4 cup sugar
2 tbsp Tapioca starch
1/2 of a small can tomato paste

Batter mix:

1 egg, beaten with dash of salt
1 cup flour
1/4 tsp baking powder
3/4 to 1 cup water


Marinate pork with light soy sauce, sesame oil, and salt for 15 minutes.

Mix batter into a thick paste, then dip pork in and put into hot oil. Deep fry all pork until golden brown in colour. Remove from oil and drain.

Use the wok and high heat to make sauce with vinegar, sugar, starch, tomato paste and 1 cup of water. Stir constantly until cooked. Add all vegetables and pork to wok. Mix and serve hot.

Aline
August 7th, 2005, 03:20 PM
Broccoli with Oyster Sauce

This is a very simple way to prepare green broccoli in outstanding colour. The authentic oyster sauce adds a special flavour to such a vegetable, making it most delicious in taste and very nutritious. An excellent dish for vegetarians.


1 lb fresh broccoli, cut into 2-inch lengths
1/4 tsp baking soda
few drops sesame oil
2 tbsp light soy sauce
4 tbsp oyster sauce
1 tbsp peanut oil, boiled


Wash broccoli and split stem into 4 long sections.

Use high heat to boil about 8 cups of water in wok.

When water comes to a boil, add baking soda into water, then broccoli. Allow to boil for 1 minute.

While waiting, use a bowl to mix soy sauce, oyster sauce, sesame oil, peanut oil. Stir and keep warm in oven.

Drain broccoli and arrange lengthwise on a platter.

Drain again and make sure there is no more water in platter. Add sauce mixture gently on top of broccoli. Serve immediately.

Aline
August 7th, 2005, 03:24 PM
Egg Foo Yong

1 cup finely diced, cooked ham, roast pork or chicken
1 cup bean sprouts
cup onion, chopped
1 tbsp soy sauce
to tsp salt (reduce if using ham)
6 eggs, slightly beaten
fat or oil (about 2 tbsp or enough for 1/8 inch layer)
Foo Yong sauce (recipe follows)


Mix ham, sprouts, onion, soy sauce and salt. Stir in eggs.

Heat oil in large wok. Drop a fourth of mixture in hot oil to form a patty. Cook about 5 minutes, or until browned on one side; turn and brown other side.

Remove patty from wok; drain over oil a few seconds. Keep warm in 200F oven while cooking rest.

Pour hot sauce over patties and serve with hot fluffy rice. Makes 4 servings.


Foo Yong Sauce:

Blend 2 tbsp cornstarch, 1 tbsp cold water, 2 teaspoons soy sauce, 1 tsp molasses in a small saucepan. Stir in 1 cup chicken broth. Bring to boil, stirring constantly. Boil 3 minutes or until thickened. Keep hot. Yield cup of sauce.

Aline
August 7th, 2005, 05:25 PM
Chinese Chicken Wings

Batter:

½ cup cornstarch
2 eggs
dash of garlic salt
¼ cup milk

Dip wings in batter and deep fry until brown.


Sauce:

½ cup white sugar
¼ cup water
½ cup vinegar
1 tbsp soy sauce
1 tbsp ketchup


When wings are deep fried, arrange them on cooking tray, pour sauce over chicken wings.

Bake in oven at 350 degrees for ½ hour, and turn and baste often.

Aline
August 7th, 2005, 05:26 PM
Sweet & Sour Chicken Balls

Batter:

1 cup flour
4 tsp baking powder
½ tsp salt
1 tsp white sugar
dash pepper
¾ cup water
1 egg

Sift dry ingredients. Add water and egg. Combine. Coat cooked chicken cube. Deep fry for 5 minutes at 350, or until golden brown.

Boil chicken breasts until tender with salt, pepper and onion. Cut into cubes. (any leftover chicken will do)


Sweet & Sour Sauce:

2/3 cup water
1 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
2 tbsp cornstarch
cold water

Combine sugar, water and vinegar in saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.

Aline
August 7th, 2005, 05:28 PM
Zesty Lemon Chicken

6 to 8 tbsp mild-flavoured honey
5 tbsp lemon juice
2 tbsp grated lemon zest
2 tsp lemon pulp
2 tbsp plum sauce
1 egg, lightly beaten
½ tsp salt
¼ tsp white pepper
¾ lb. boneless, skinless chicken breast, butterflied
¼ cup cornstarch
1/3 cup cooking oil
½ tsp cornstarch dissolved in 1 tbsp water
1 tsp toasted sesame seeds


Make sauce by whisking honey, lemon juice, zest and pulp together in small bowl until blended. Stir in plum sauce, pour into small saucepan; set aside.

In small bowl, combine egg with salt and white pepper. Lightly coat chicken with cornstarch; dip into egg mixture and coat in cornstarch again. Let it stand for 5 minutes. Shake off excess cornstarch prior to cooking.

In a wok, heat oil until hot. Cook chicken a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove and drain on paper towels.

Bring sauce to a boil over medium heat; add cornstarch solution and cook, stirring, until sauce boils and thickens.

Cut chicken across the grain into 1/2-inch slices. Place chicken on serving plate. Pour sauce on top and sprinkle with sesame seeds.

YIELD: 4 servings

Aline
August 7th, 2005, 07:06 PM
Moo Goo Gai Pen

Serves 4

3/4 pound chicken breasts
1 cup fresh button mushrooms
½ cup canned bamboo shoots, sliced
½ cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced

Sauce:
1 cup chicken stock
1-2 tbsp oyster sauce
½ tsp sugar
1 tbsp cornstarch

Seasonings:
2 tbsp soy sauce
1 tbsp rice wine or dry sherry
few drops sesame oil
1 tbsp cornstarch

Oil for stir-frying


Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.

While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.

Prepare sauce ingredients and set aside.

Heat wok and add oil. Add the chicken and stir-fry until it changes colour. Remove and set aside.

Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.

Aline
August 7th, 2005, 07:08 PM
Beef with Broccoli

Serves 3 to 4

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:

1 egg
1/3 tsp salt
1 Tbsp cooking wine
1 Tbsp cornstarch
2 Tbsp water

1-½ Tbsp oil

1-½ lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup cooking oil
2-½ Tbsp oyster sauce
2 Tbsp light soy sauce
¾ Tbsp dark soy sauce
1 Tbsp sugar
a few drops of sesame oil
2 cloves garlic, crushed
½ cup chicken broth
2 Tbsp cornstarch (if desired)


Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for 30 minutes. Add 1-½ tablespoons of oil to beef, mix in thoroughly, and marinate beef for another 30 minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add ½ cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

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

Aline
August 7th, 2005, 07:09 PM
Hoi Sin Dipping Sauce

Serves: 4

1 clove garlic, minced
2 teaspoons oil
1/2 cup Hoi Sin sauce
3 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon (or more) hot sauce or red pepper flakes

Sauté garlic in oil until fragrant.

Stir in remaining ingredients, except peanuts, bring to a light boil. Remove from heat and let cool.

Divide among individual bowls. Sprinkle with peanuts.

Aline
August 7th, 2005, 07:11 PM
Sweet and Sour Sauce with Brown Sugar

(A quick and easy recipe that can be poured over a dish or used as a dipping sauce.)

1/3 cup white vinegar
4 tbsp brown sugar
1 tbsp ketchup
1 tsp soy sauce

Mixture:
2 teaspoons cornstarch mixed with 4 teaspoons water


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


Serving Suggestions:

If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.

Aline
August 7th, 2005, 07:12 PM
Oyster Sauce

(Oyster sauce is found in many Cantonese stir-fry dishes. Refrigerated, this sauce will keep for several months)

Yield: about 4 cups

2 cups of fresh oyster meat
3 cups of water
1 cup of bottled clam juice
1 teaspoon of salt
1 clove garlic
1 green onion, white portion only
1 slice of fresh ginger, 1/8-inch thick
1/4 cup of soy sauce
1 teaspoon granulated sugar
2 teaspoons cornstarch
3 tablespoons water


Prepare meat and vegetables: Wash and drain the oyster meat, and peel and crush the ginger.

In a saucepan, bring the oyster meat, water, clam juice, salt, garlic, green onion and ginger to a boil on medium-high heat. Adjust the heat, cover, and simmer for 30 minutes.

Mix together the soy sauce, sugar, cornstarch, and 3 tablespoons of water.

After 30 minutes, remove the lid from the saucepan and gradually add the cornstarch/sugar/soy mixture, stirring as you do so. Simmer for about another 10 minutes, stirring periodically.

Set a strainer (sieve) over a large bowl and pour the oyster mixture through it, keeping the liquid and getting rid of the solids (this includes the cooked oysters).

Refrigerate in a tightly sealed jar.

Aline
August 7th, 2005, 07:13 PM
Chinese BBQ Sauce

½ cup tomato sauce
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp molasses
1 tbsp sugar
1 tsp ground ginger
2 clove garlic -- , minced

Combine all ingredients and heat until smooth and bubbly.

Aline
August 7th, 2005, 07:15 PM
Hot & Spicy Wontons

8 ounces ground beef
6 ounces ground pork
1 onion, finely chopped
red pepper flakes, to taste
8 ounces shredded Cheddar cheese
1 package of wonton wrappers


Sauté meats and onion in small amount of vegetable oil. Add red pepper flakes and grind the mixture coarsely in a food processor. Add shredded cheese and when cook, fill the wonton wrappers.

Heat oil and deep fry wontons in small batches until golden brown and crisp. Drain on paper towels and serve with plum sauce for dipping.


To Fill:

Place a scant teaspoon of filling in center of each wrapper. Fold up one corner and roll and fold in the outside corners to incase the filling. Continue rolling until you have a compact mini-cigar shape. Brush the edges of the wrappers with water to seal, making sure there are no openings for oil to get in.


**NOTE: You can also omit the cheese and red pepper flakes in the filling, and serve fried wontons with a honey garlic sauce.

Aline
August 7th, 2005, 07:18 PM
Lo Mein

2 tbsp. (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 c. (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces
1/2 lb. assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
4 scallions, thinly sliced on a diagonal
2 c. (about 4 handfuls) fresh bean spouts
2 inch fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 lb. lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 c. aged tamari soy sauce
1 tbsp. toasted sesame oil, several drops


Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir-fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.

Add the cooked noodles and toss to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. YIELD: 4 servings

Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.

Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

Aline
August 7th, 2005, 07:19 PM
Chicken Chow Mein

1 piece boneless, skinless chicken breast, cut into slivers across grain
dash pepper
2 tbsp light soy sauce
1/4 tsp sugar
1/2 pound fresh bean sprouts
1 medium onion, shredded
1/2 cup mushrooms, cut into sections
1 celery stalk, cut diagonallyy into bite-size pieces
1 small green pepper, slivered
1/2 tsp salt
1 tbsp tapioca starch
1 tsp cooking wine
3 slices ginger
1 pkg crisp noodles

Heat up crisp noodles in oven at 350 for 15 to 20 minutes.

Marinate chicken with pepper, 1 tbsp soy sauce, sugar and wine. Use bowl to prepare sauce with tapioca starch, 1/2 cup water and 1 tbsp soy sauce.

Use 3 tbsp of oil in hot wok, brown ginger, onion and then chicken.

Add vegetables, 1/4 cup water. Stir mix and cover with a lid. Cook with high heat for 3 minutes. Then pour sauce in to boil, and put on top of noodles.


Cantonese Style

1/2 pound egg noodles, and same vegetables and meat as above.

If dried egg noodles are used, first put in boiling water for 3 minutes until noodles are soft. Then remove with sieve and rinse under running cold water for 1 minute. Let drain and dry for 1 hour.

Proceed as above.

Aline
August 7th, 2005, 07:25 PM
Won Ton in Soup

An oriental way to serve Won Ton in broth by itself or with steamed noodles or cooked meats.

2 cubes chicken soup stock in 6 cups of boiling water
light soy sauce and salt, to taste
2 green onions, chopped fine
Won Ton wrappers, about 6-8 for each person


Prepare soup broth and put in light soy sauce and salt to taste. Keep boiling in saucepan or pot.

Use a wok to boil up 8 cups of water. Put in Won Ton, cover with a lid and cook with high heat for 3 minutes.

Use a small sieve to take cooked Won Ton out of water and put in serving bowl.

Sprinkle with chopped green onions, add chicken broth and serve hot.

If steamed noodles are used, soften noodles in boiling water first. Then put in bottom of serving bowl, before Won Ton and broth are added.

Aline
August 7th, 2005, 07:27 PM
Egg Drop Soup

6 cups chicken stock
1/2 cup thinly sliced green onions
1/4 cup chiffonade spinach leaves (roll up leaves and cut in thin strips)
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 tsp. soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten


In a medium saucepan, bring the stock to a simmer. Add 6 tbsp. of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes.

Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from heat. Ladle into bowls, garnish with the remaining 2 tbsp. of green onions, and serve immediately.

YIELD: 4 – 6 servings

Aline
August 7th, 2005, 07:43 PM
Honey Garlic Spareribs

3 lbs pork spareribs, cut into 2-inch pieces
2-3 cloves garlic, crushed
2 tsp salt
1 (10 oz) can consommé
2 tbsp sugar
1/2 cup honey
1/4 cup soy sauce


Place ribs in large bowl.

Mix together garlic, salt, consommé, sugar, honey and soy sauce. Pour over spareribs and marinate several hours or overnight in refrigerator. Turn several times so that marinade covers the meat.

Bake at 400 F degrees for 30 minutes. Reduce heat to 325 F and cook for 1 hour. Baste frequently.

Serve with rice. Makes 6 servings.

Aline
August 7th, 2005, 07:48 PM
Peppery Chicken Stir Fry

Serves 4. * 285 calories per serving


2 tbsp soy sauce
2 tbsp dry sherry
1 lb boneless chicken breasts, cut in strips
2 tbsp vegetable oil
6 green onions, thinly sliced
2 garlic cloves, crushed
1 tbsp chopped fresh ginger root
2 green or red sweet peppers, sliced
1-1/2 cups snow peas
1 tsp cornstarch
1/2 cup chicken stock or water
1/4 to 1/2 tsp dried red pepper flakes


Combine soy sauce and sherry; pour over chicken; toss to coat. Cover, marinate in fridge for 1 hour.

Heat wok or heavy skillet to medium-high heat. Add half of oil, then chicken and marinade; stir-fry 4 minutes or until chicken is opaque. Remove and set aside.

Add remaining oil to wok; add onions, garlic and ginger root; stir fry 2 minutes.

Add vegetables; stir fry 2 minutes.

Mix cornstarch, stock and pepper flakes.

Return chicken to wok; add stock mixture; bring to a boil.

Simmer until sauce thickens, about 1 or 2 minutes.

Aline
August 7th, 2005, 08:00 PM
Glazed Spareribs

This is an interesting dish which can be prepared ahead of time and recommended as hors d'oeuvres. The spareribs are well marinated with delicious spices which produce an exotic taste and colour.


2 lbs spareribs, cut into 1-rib pieces
1 tbsp sugar
1 tbsp M.S.G. (optional)
1 tbsp Chinese cooking wine or dry sherry
1 medium egg, beaten with a dash of salt
3 tbsp flour
2 tbsp light soy sauce
2 tbsp Hoi Sin sauce
2 tbsp ginger, minced
1/2 tsp baking soda
1 tbsp garlic, minced

1/4 cup onion, minced
2 tbsp ketchup
1 tsp sesame oil
1 tsp HP sauce
1 tbsp cornstarch
1/2 cup water
1/2 tsp sugar


Marinate spareribs in M.S.G. (if using), sugar, wine, egg, flour, light soy sauce, Hoi Sin sauce, ginger, soda, and garlic for 2 hours.

Deep fry spareribs in hot oil until well browned.

Brown onion in a wok and then pour the mixture of ketchup, HP sauce, sesame oil, 1 tbsp of cornstarch, 1/2 cup water and 1/2 tsp sugar. Stir and bring to a boil. Add ribs to mixture, serve hot.

Ohiojude
August 8th, 2005, 01:50 PM
Bman, here is a really good recipe, I wasn't sure what PM meant so I am just gonna post this.

j

Chinese Recipe : Chinese Chicken Salad with Chow Mein Noodles


Ingredients:

3 c. cooked chicken, cut up into bite size pieces
1/3 c. salad oil
3 tbsp. lemon juice
2 tbsp. vinegar
1 tbsp. granulated sugar
1 tsp. soy sauce
1/2 tsp. ginger
1 head lettuce. chop into bite size pieces
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and sliced
3/4 c. chow mein noodles
Directions:

Combine cooked chicken, oil, lemon juice, vinegar, sugar, soy sauce and ginger. Marinate 1 to 2 hours.
Toss lettuce, mandarin oranges, water chestnuts, chow mein noodle and sesame seeds with dressing.

b-man
August 8th, 2005, 02:15 PM
Hi there Ohiojude....thanks for the post....PM means personal/private message. If you look at the very bottom of a post by a member, you should see a button with "pm" on it. Simply click on the button, and you'll be taken to a screen where you can type your personal message, and then just hit the send button! That's it...in a nutshell. When you receive a PM, a message is sent to your email address indicating a personal message has been received, or if your on this site, in the upper right area of the page, you'll see either, no new messages, or you have X number messages (where X is the total number of messages.) click on the message link and your into your own PM inbox. Regards,

Aline & B-man :wink:



Bman, here is a really good recipe, I wasn't sure what PM meant so I am just gonna post this.

j

Chinese Recipe : Chinese Chicken Salad with Chow Mein Noodles ....

b-man
August 8th, 2005, 02:22 PM
Soy Sauce Chicken With Shiitake Mushrooms


I prefer to cook the chicken in a large saucepan with olive oil, but you can of course cook the chicken in a wok, using vegetable or peanut oil.

Serves 4


INGREDIENTS:

Marinade:
1/3 cup soy sauce
3 tablespoons dark soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 green onions, washed and finely chopped
3 slices ginger
2 crushed cloves garlic

Other:
4 chicken thighs, skin removed
6 dried shiitake mushrooms
2 tablespoons olive oil or other vegetable oil
Extra salt, and freshly ground black or white pepper, to taste

Mix together the marinade ingredients. Make 2 or 3 diagonal cuts on each side of the chicken thighs. Place the thighs in a large resealable plastic bag and add the marinade. (Use 2 bags and split the marinade in half if necessary). Marinate the chicken in the refrigerator for 4 hours or longer, moving the bag occasionally to make sure all the thighs are coated in the marinade.

Soften the dried shiitake mushrooms by soaking in hot water for about 30 minutes. Squeeze out any excess water. Cut off the stems and cut the caps in half..

In a large saucepan, heat the olive oil over medium heat. Add the chicken thighs and brown for 2 to 3 minutes. Add the onion and saute until softened (about 5 minutes).

Add the chicken and the marinade and the dried mushrooms. Season with salt and freshly ground black or white pepper if desired. Bring the marinade to a boil, then turn down the heat and simmer, uncovered, for 20 minutes, or until the chicken is cooked through. Cook for a few more minutes. Serve soy sauce chicken hot over steamed rice.

B-man :D

b-man
August 8th, 2005, 02:27 PM
Spring Beef on Egg Noodles


INGREDIENTS:

3/4 pound or 375 grams Rump Steak
1 bunch spring onions (green onions)
1/4 red, 1/4 yellow and 1/4 green bell pepper
3 tablespoons dry sherry
3 tablespoons dark soy sauce
2 tablespoons sesame seeds
1 tablespoon olive oil (not the virgin or extra-virgin varieties) , or as needed
500 grams (or 1 pound) fresh egg noodles or pasta


Cut the beef into thin strips, removing as much fat as possible during cutting.

Wash, drain and chop the spring onions. Slice the peppers. In a small bowl, combine the sherry and dark soy sauce and set aside.

Heat the olive oil in a wok over medium-high heat. Add the beef and brown until it is nearly cooked through (4 minutes maximum).

Add the spring onions and pepper into the pan. Stir-fry for 1 minute. Add the sherry and soy sauce mixture and cook 2 minutes until the sauce has darkened.

Remove the wok from the heat and add the sesame seeds. Let the food stand in the wok while you are cooking the noodles.

Cook the noodles in 1 teaspoon of oil in a separate wok or non-stick pan for 2 minutes.

Serve & enjoy!

B-man :D

b-man
August 8th, 2005, 02:32 PM
Easy Oyster Sauce Chicken


An easy dish for busy weeknights.

Serves 4


INGREDIENTS:

4 chicken thighs
1/4 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/2 yellow onion
2 cloves garlic
1 1/2 red bell peppers
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon dark soy sauce or tamari
1 tablespoon Chinese rice wine, dry white wine, or dry sherry
1 teaspoon brown sugar
2 teaspoons olive oil


Rinse the chicken thighs and pat dry. Cut in half. Rub the salt and pepper over the thighs.

Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell pepper in half, remove the seeds, and cut into 1-inch squares.

In a small bowl, combine the chicken broth, oyster sauce, soy sauce, wine and brown sugar. Set aside.

In a non-stick frying pan, heat the olive oil over medium heat. Add the chicken thighs and brown on both sides. Remove the chicken thighs from the pan and drain on paper towels. Do not clean out the pan.

Add the onion and garlic into the pan, and cook until the onion is softened (about 5 minutes). Add the red pepper into the pan. Cook briefly, then add the sauce.

Bring the sauce to a boil, then add the chicken thighs back into the pan. Reduce the heat, cover, and simmer the chicken until the juices in the thickest part of the thigh are clear when pierced with a fork (about 15 minutes). Stir the chicken occasionally while cooking. Serve hot over rice.

B-man :D

b-man
August 8th, 2005, 02:37 PM
Sweet and Sour Pork, Cantonese Style

In this recipe sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Serves 4 to 6


INGREDIENTS:

3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch

Sauce:

1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed

Other:

1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed


Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.

B-man :D

b-man
August 8th, 2005, 02:42 PM
Easy Orange Chicken Stir-fry

Made with chile paste and orange juice, this recipe for Orange Chicken is great for busy weeknights.

INGREDIENTS:

4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch

Sauce:

1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed


Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

Note* If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.

B-man

b-man
August 8th, 2005, 02:50 PM
Chicken Fried Rice

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

INGREDIENTS:

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced

Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed


Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

B-man :D

b-man
August 8th, 2005, 02:53 PM
Twenty Tips for Cooking Chinese Food

Basic Cooking tips for anyone who wants to learn more about cooking Chinese food

Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces.

Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.

While it's nice to own one, you don't need a cleaver to cook Chinese food.

Place all the cut vegetables on a tray or cooking sheet. That way, you won't forget anything. Just be careful not to mix them up, as cooking times will vary among vegetables.

Drain tofu before using, as this allows it to absorb the other flavors in the dish.

Marinate fresh meat.

Always cut beef across the grain.

Cut the meat into uniform pieces so that it will cook more evenly. If you're not using a recipe, a general rule is to cut everything into bite-sized pieces.

When adding oil for stir-frying, drizzle the oil down the sides of the wok.

When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.

Don't use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.

If preparing stir-fried meat and vegetables, stir-fry the meat first and set it aside. Usually you will return it to the wok with a sauce during the final stages of cooking.

When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than snow peas or bean sprouts.

If you are uncertain in what order to cook vegetables, simply stir-fry them separately. Never overcook.

Once you've gained a bit of experience and can "guestimate" amounts such as one teaspoon or two tablespoons, try storing sauces in plastic containers similar to the syrup dispensers used in restaurants. This cuts down on the amount of washing up after each meal. Just be sure to label each of the containers!

Always use fresh ginger, not powdered.

If desired, use sugar as a substitute for MSG (Monosodium Glutamate).

The formula for mixing cornstarch and water is 1 to 2 or 1 to 4: for example, 1 tablespoon of cornstarch with 2 tablespoons of water

Taste the dish and adjust the seasonings as desired.

Finally, "the two most important things about Chinese cooking are a hot stove and a sharp knife."

B-man :D

b-man
August 8th, 2005, 02:59 PM
Stir-Fry Tips



1. Make sure you have all the ingredients you need ahead of time.

2. Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.

3. For even cooking, cut all the ingredients the same size.

4. If not following a recipe, cut all the ingredients into bite-sized pieces.

5. Heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.)

6. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.

7. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).

8. If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.

9. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).

10. Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.

11. Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.

12. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.

13. If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.

14. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.

15. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.

16. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.

17. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.

18. Once the dish is completed, taste and adjust seasonings as desired.

19. Serve the stir-fried dish immediately.

20. Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast.


B-man :D

b-man
August 8th, 2005, 03:04 PM
Egg Roll Recipe

Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)

INGREDIENTS:

1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

Gravy:

4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying


Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

B-man :D

b-man
August 8th, 2005, 03:08 PM
Sweet and Sour Sauce

A quick and easy recipe that can be poured over a dish or used as a dipping sauce.

Yields about 1/2 cup

INGREDIENTS:

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

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

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

B-man :D

b-man
August 8th, 2005, 03:12 PM
Kung Pao Chicken

A spicy Szechuan dish made with diced chicken, peanuts and chili peppers. It is named after a Kung Pao or court official. For a lighter version, try Kung Pao Stir-fry.

Serves 4 to 6

INGREDIENTS:

2 boneless chicken breasts, about 6 ounces each

Marinade:

1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch

Sauce:

1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch

Other:

6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

B-man :D

b-man
August 8th, 2005, 03:17 PM
Beef With Broccoli Stir Fry

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

INGREDIENTS:

3/4 pound lean beef

Marinade:

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

Sauce:

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

Thickener:

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

To Cook Broccoli:

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

Other:

1 1/4 cups oil, or as needed

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

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

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 03:21 PM
General Tso's Chicken

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

Serves 3 to 4

INGREDIENTS:

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

Marinade:

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

Sauce:

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

Other:

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


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

Heat the oil to between 360 and 375 degrees Fahrenheit.

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

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

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

Drain the oil from the wok.

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

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

B-man :D

b-man
August 8th, 2005, 03:25 PM
Crab Rangoon

yield: 48

INGREDIENTS:

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

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 03:30 PM
Chicken Chop Suey Recipe

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

Serves 4

INGREDIENTS:

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


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

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

B-man :D

b-man
August 8th, 2005, 03:34 PM
Chicken Chow Mein

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

Serves 4 to 6

INGREDIENTS:

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

Marinade:

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

Sauce:

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

Other:

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


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

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

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

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

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 03:37 PM
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 :D

b-man
August 8th, 2005, 03:42 PM
Peking Duck

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

INGREDIENTS:

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 03:46 PM
Spareribs With Black Bean Sauce Recipe

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

Serves 4 to 6.

INGREDIENTS:

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 03:49 PM
Spareribs With Hoisin Sauce

Serves 4 to 6.

INGREDIENTS:

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


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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 03:52 PM
Kung Pao Chicken

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

Serves 3 to 4

INGREDIENTS:

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

Marinade:

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

Sauce:

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

Other:

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


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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 03:57 PM
Egg Drop Soup

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

Serves 3 to 4

INGREDIENTS:

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


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

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

Garnish with green onion and serve.

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

B-man :D

b-man
August 8th, 2005, 04:01 PM
Vegetable Chow Mein

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

INGREDIENTS:

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


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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 04:04 PM
Beef Teriyaki

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

INGREDIENTS:

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

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

B-man :D

b-man
August 8th, 2005, 04:08 PM
Char Siu Bao - Chinese Steamed Buns

Yields 24 buns

INGREDIENTS:

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

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

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

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

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

Slice the roll crosswise into 1 inch pieces.

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

Place 2 tablespoons of filling in center of each round.

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

Bring the pleats up and twist securely and firmly.

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

Steam over briskly boiling water 10 minutes.

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

Steamed Bun Dough

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

Yields 24 buns

INGREDIENTS:

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


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

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

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

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

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

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

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

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


B-man :D

b-man
August 8th, 2005, 04:14 PM
Moo Goo Gai Pan

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

INGREDIENTS:

3/4 pound boneless, skinless chicken breasts

Marinade:

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

Vegetables:

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

Sauce:

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

Other:

3 tablespoons oil for stir frying, or as needed

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

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

Prepare sauce ingredients and set aside.

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

Return chicken to wok. Mix together and serve hot.

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

B-man :D

b-man
August 8th, 2005, 04:18 PM
Won Ton Soup Recipe

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

INGREDIENTS:

18 - 24 won ton wrappers

Filling:

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

Other:

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 04:22 PM
Shrimp Lo Mein With Three Vegetables

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

Serves 2 to 4

INGREDIENTS:

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


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

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

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

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

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

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

Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.

B-man :D

b-man
August 8th, 2005, 04:36 PM
Chinese Chicken Salad

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

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

Dressing:

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

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

B-man :D

b-man
August 8th, 2005, 04:45 PM
Wor Su Gai - Almond Boneless Chicken -

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


INGREDIENTS:

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

Sauce:

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

Batter:

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

Remaining Ingredients:

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 04:49 PM
Mongolian Beef

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


INGREDIENTS:

1 lb sirloin or flank steak

Marinade:

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

Vegetables:

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

Sauce:

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

Other:

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 04:52 PM
Oriental-style Sea Scallops

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

Serves 6

INGREDIENTS:

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 04:56 PM
Lettuce Wraps

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

INGREDIENTS:

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

Remaining Ingredients:

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 04:59 PM
Chinese Chicken and Snow Peas

Makes: 4 Servings

Ingredients:

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

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

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

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

4. Remove chicken to warm plate.

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

6. Stir fry about 4 minutes.

7. Add chicken broth and simmer 4 more minutes.

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

9. Serve over hot rice.

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

B-man :D

b-man
August 8th, 2005, 05:03 PM
Chinese Sizzling Rice Soup

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

Serves 6 servings

Ingredients:

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 05:08 PM
Plum Sauce

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

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

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


Sweet and Sour Sauce

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

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

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

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


Sauce for Sweet and Sour Chicken

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

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

Red Sweet and Sour Sauce

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

Mix all ingredients. Cover and refrigerate.


B-man :D

b-man
August 8th, 2005, 05:11 PM
Chinese Seafood Salad


Ingredients:

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

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

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

B-man :D

b-man
August 8th, 2005, 05:19 PM
Restaurant Quality Chinese Chicken Fried Rice

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

For Rice:

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

For Chicken Fried Rice:

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

Makes: 4 servings

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

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

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

B-man :D

b-man
August 8th, 2005, 05:21 PM
Chinese Green Beans

Ingredients:

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

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

B-man :D

b-man
August 8th, 2005, 05:24 PM
Chinese Sprout Salad

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

Number of Servings: 2

Ingredients:

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


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

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

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

4. Serve cold on lettuce.

B-man :D

b-man
August 8th, 2005, 05:26 PM
Pepper And Plum Chicken: Chinese-style

Ingredients:

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

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

Transfer to a plate.

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

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

B-man :D

b-man
August 8th, 2005, 05:34 PM
P.F. CHANG'S Soothing Chicken Lettuce Wraps


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

Ingredients:

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

Cooking Sauce:

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

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

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

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

B-man :D

b-man
August 8th, 2005, 05:44 PM
Five-Spice Grilled Chicken


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


Ingredients:

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


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

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

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

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


B-man :D

b-man
August 8th, 2005, 05:49 PM
Mu Shu Pork

Ingredients:

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

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

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

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

Tossed Broccoli

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

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

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

B-man :D

b-man
August 8th, 2005, 05:55 PM
Honey Beef Stir-fry

Serves 4


INGREDIENTS:

1 lb flank steak

Marinade:

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

Sauce:

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

Other:

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


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

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

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 06:04 PM
Cashew Chicken


Ingredients:

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

Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low.

Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

B-man :D

b-man
August 8th, 2005, 06:08 PM
Moo Goo Gai Pan

Ingredients:

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

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

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

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

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

B-man :D

b-man
August 8th, 2005, 06:10 PM
Hunan Beef

Ingredients:

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

Marinade:

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

Sauce:

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

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

2. Combine sauce ingredients in a bowl.

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

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

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

B-man :D

b-man
August 8th, 2005, 06:12 PM
Hot and Sour Soup

Ingredients:

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

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

B-man :D

b-man
August 8th, 2005, 06:15 PM
Egg Rolls II

Ingredients:

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

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

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

Makes 10.

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

b-man
August 8th, 2005, 06:19 PM
Foo Yung

Ingredients:

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

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

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

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

Gravy:

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

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

B-man :D

b-man
August 8th, 2005, 06:26 PM
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 :D

b-man
August 8th, 2005, 06:29 PM
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 :D

b-man
August 8th, 2005, 06:32 PM
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 :D

b-man
August 8th, 2005, 06:34 PM
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 :D

b-man
August 8th, 2005, 06:36 PM
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 :D

b-man
August 8th, 2005, 06:38 PM
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 :D

b-man
August 8th, 2005, 06:40 PM
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 :D

b-man
August 8th, 2005, 06:42 PM
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 :D

b-man
August 8th, 2005, 06:44 PM
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 :D

b-man
August 8th, 2005, 06:47 PM
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 :D

b-man
August 8th, 2005, 06:50 PM
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 :D

b-man
August 8th, 2005, 06:53 PM
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 :D

b-man
August 8th, 2005, 06:57 PM
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 :D

b-man
August 8th, 2005, 07:01 PM
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 :D

b-man
August 8th, 2005, 07:04 PM
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 :D

b-man
August 8th, 2005, 07:07 PM
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 :D

b-man
August 8th, 2005, 07:23 PM
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 :D

b-man
August 8th, 2005, 07:37 PM
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 :D

b-man
August 8th, 2005, 07:49 PM
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 :D

b-man
August 8th, 2005, 08:01 PM
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
August 8th, 2005, 08:10 PM
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
August 10th, 2005, 08:31 AM
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
August 10th, 2005, 08:54 AM
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.... :lol: [/b]

salywayn
August 10th, 2005, 01:55 PM
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
August 10th, 2005, 02:49 PM
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
August 10th, 2005, 04:52 PM
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 :wink:



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.... :lol: [/b]

b-man
August 10th, 2005, 05:05 PM
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 :wink:


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
August 10th, 2005, 06:54 PM
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
August 10th, 2005, 07:01 PM
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
August 10th, 2005, 07:06 PM
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
August 10th, 2005, 07:07 PM
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
August 11th, 2005, 10:01 AM
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
August 11th, 2005, 10:27 AM
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 :wink:
---------------------------

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.

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


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
August 13th, 2005, 12:19 AM
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 :D

Aline
August 13th, 2005, 03:16 PM
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
August 13th, 2005, 03:20 PM
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
August 13th, 2005, 03:23 PM
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
August 13th, 2005, 03:27 PM
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
August 13th, 2005, 04:13 PM
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 :D

b-man
August 17th, 2005, 05:37 PM
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 :D

b-man
August 20th, 2005, 05:40 PM
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 :D

b-man
August 20th, 2005, 07:14 PM
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 :D

b-man
August 20th, 2005, 07:32 PM
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 :D

b-man
August 20th, 2005, 07:39 PM
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 :D

b-man
August 20th, 2005, 08:07 PM
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 :D

b-man
August 20th, 2005, 08:14 PM
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 :D

b-man
August 20th, 2005, 08:20 PM
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 :D

b-man
August 20th, 2005, 08:25 PM
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 :D

b-man
August 27th, 2005, 01:45 AM
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 :D

b-man
August 27th, 2005, 01:55 PM
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 :D

ilovefood111
September 5th, 2005, 09:20 PM
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
September 8th, 2005, 03:36 PM
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
September 8th, 2005, 06:56 PM
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 :D

Kitchen Witch
September 9th, 2005, 05:56 AM
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
September 9th, 2005, 06:53 AM
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
September 9th, 2005, 08:28 AM
thanks! b-man!!!!
i will try this tomorrow and let you guys know how it came out! can't wait lol

b-man
September 9th, 2005, 05:18 PM
You are more than welcome chiquita79...hope it turns out as well as you hope for! :D

Thank you Kitchenwitch for the reposts...much appreciated! 8)

B-man :lol:

b-man
September 23rd, 2005, 09:05 AM
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 :wink:

b-man
September 23rd, 2005, 09:33 AM
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 :wink:

b-man
September 23rd, 2005, 04:27 PM
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 :wink:

b-man
September 23rd, 2005, 05:55 PM
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 :wink:

b-man
September 23rd, 2005, 07:19 PM
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 :wink:

b-man
September 27th, 2005, 08:48 PM
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 :wink:

b-man
October 1st, 2005, 10:49 PM
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 :wink:

b-man
October 1st, 2005, 11:17 PM
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 :wink:

b-man
October 2nd, 2005, 02:04 AM
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 :wink:

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

b-man
October 2nd, 2005, 02:50 AM
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 :wink:

b-man
October 2nd, 2005, 04:55 AM
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 :wink:

b-man
October 2nd, 2005, 06:48 AM
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 :wink:

b-man
October 4th, 2005, 01:29 PM
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 :wink:

b-man
October 4th, 2005, 03:32 PM
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 :wink:

b-man
October 9th, 2005, 06:16 PM
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 :wink:

b-man
October 9th, 2005, 07:00 PM
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 :wink:

b-man
October 9th, 2005, 07:04 PM
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 :wink:

b-man
October 9th, 2005, 07:43 PM
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 :wink:

b-man
October 9th, 2005, 07:58 PM
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 :shock:

B-man :wink:

b-man
October 9th, 2005, 09:11 PM
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 :wink:

b-man
October 9th, 2005, 09:39 PM
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 :wink:

b-man
October 9th, 2005, 10:00 PM
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 :wink:

b-man
October 10th, 2005, 06:29 PM
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 :wink:

b-man
November 6th, 2005, 04:00 PM
Chinese Spareribs

These are not the sweet, gooey, sticky ribs you get at cheap Chinese
take out joints, instead they are drier and have a more complex and
wonderful flavor.

Ingredients:

3 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Barbecue Sauce

2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons tomato paste
4 large garlic cloves
2 tablespoons coarsely chopped ginger
2 tablespoons dry sherry
1 tablespoon granulated sugar
1 tablespoon toasted sesame oil
2 tablespoons red bean paste

Preheat oven to 275 degrees F.

Sprinkle ribs evenly with salt and pepper in an ovenproof dish and
bake for 1 1/2 hours.

Combine the sauce ingredients in a blender and mix for 15 or 20
seconds or until pureed. Add the sauce to the ribs coating them
evenly. Turn the oven up to 350 degrees F and bake for an additional
30 minutes.

B-man :wink:

snakebiteslim
March 6th, 2006, 08:33 PM
how do i make cococnut sauce for shrimp?

snakebiteslim
March 6th, 2006, 08:52 PM
i cant get right , it's not the same with the sweet taste
sempi fi!!!

lloydrheafields3
March 23rd, 2006, 04:07 PM
thank you all for the help on what i was looking for
any one know how to make home made wonton wrappers?

Kitchen Witch
March 23rd, 2006, 09:28 PM
Wonton Wrappers

It's easy to make your own wonton wrappers. This recipe yields about 24 wonton wrappers.

* 1 egg
* 3/4 teaspoon salt
* 2 cups all-purpose flour
* 1/3 to 1/2 cup water, as needed
* Extra flour as needed

Lightly beat the egg with the salt. Add 1/4 cup water.

Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough.

(Add more water than the recipe calls for if the dough is too dry).

Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

figbrat_1
April 17th, 2006, 12:34 PM
cna anyone tell me what does the A 1|4 stand for in these recipes Iv'e notice the A alot next to the measurements thanx Rose

Kitchen Witch
April 17th, 2006, 12:46 PM
Welcome to RSN figbrat_1!

We hope you enjoy our site as much as we do.

Regarding the "A" in front of 1/4 or 1/2, etc. It is the way the recipe was typed.

To orally tell someone a measurement for a recipe you would say "a 1/4 cup..." but to read a recipe it would be "1/4 cup"...so I am assuming that the ingredients were listed that way as an interpretation by the writer.

There are some recipes that have been copy/pasted to the site and there is an "A" in front of each ingredient. Sometimes in copy/paste certain symbols show up that were not on the original. Computers can be so much fun at times!!! LOL

Kitchen Witch

ems911brat
June 7th, 2006, 11:37 PM
A wonderful friend is a Viet Nam Vet who served in Khe Sanh during the Tet Offensive, this is one of his favorite foods in the whole world, so I looked up this recipe for him... I hope that you enjoy it also.



This is the national dish of Vietnam; it's Pho (usually pronounced as "foe" by most Americans, but in Vietnamese it comes out sounding something like "fuh?" with a rising tone). It's beloved by just about everyone both in Vietnam and in the many Vietnamese communities in America. It is integral to Vietnamese cuisine.

My first bowl of Pho was in a Can Tho, Vietnam and I bought it from a street vendor. I noticed all the locals eating it so I had to give it a go. It was a wonderful experience for me and I fell in love with this dish. In Viet Nam it was mainly eaten at breakfast but I like it at all times of the day. I was never sure what meat was in it but it looked like beef. This was a mystery for me because I could not imagine where the beef came from; I did not see any cows. I saw water buffalo but they were work animals so I don't think it came from that source. Of course, it didn't matter to me because it was a wonderfully taste sensation for me and has remained so throughout the years hence. I eat this dish often during the time I was in Viet Nam.

Vietnamese cuisine is another great gift to this country from immigrant peoples, and it is one of my very favorite Asian cuisines, perhaps my very favorite (hmm, maybe a tie with Thai?).

For The Broth:
4 pounds beef oxtails, cut into 1 to 2-inch pieces, trim fat
2 gallons cold water, approximately
1 piece ginger root, 3-inch unpeeled
1 large onion, halved and unpeeled
⅓ cup fish sauce, Vietnamese Nuoc Mam
1 tablespoon salt
8 whole star anise
5 whole cloves
1 stick cinnamon, 3-inch piece broken into 1-inch pieces
1 teaspoon fennel seeds, lightly crushed
3 bay leaves
1 pound rice noodles, medium or thick
1 pound fillet mignon, trimmed of fat and very thinly sliced


For The Garnish:

2 bunches scallions, thinly sliced
cup cilantro leaves, whole, roughly chopped
cup basil, fresh, Thai Basil, regular Basil if Thai unavailable
1 cups mung bean sprouts
3 large limes, cut into wedges
Hoisin sauce
chili sauce, Sriracha Red Chili Sauce
chili garlic paste, optional
chili peppers, Sliced, optional



Put the oxtails into a large stockpot and add enough cold water to cover the bones by 4 inches (about 2 gallons).

Bring to a full boil and then immediately lower the heat to a simmer.

Skim off any scum that rises to the surface.

Meanwhile...

Put the ginger and onion halves on a greased baking sheet and place the sheet under the broiler, about 3 inches below the flame.

Char the ginger and onion until they're lightly blackened, about 10 to 15 minutes.

Turn them over halfway through cooking.

When they're cool enough to handle, rinse the onion and ginger under cold running water, using a knife to scrape away some of the charred surface.

Cut the ginger into 3 pieces and add it and the onion halves to the simmering broth, along with 1-tablespoon salt and the fish sauce (which doesn't smell as bad when it's added to other ingredients and cooked).

Put the star anise, cloves, and pieces of cinnamon stick in a small skillet and toast them over medium heat.

Shake the skillet and turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell the aroma of their essential oils being released (which smells really good) .

Make a sachet d'pices -- put the toasted spices and fennel seeds in a coffee filter (or a large tea ball) and tie the bundle with a long piece of kitchen twine.

Add the sachet and the bay leaves to the broth.

Tie the end of the twine the pot handle -- that makes it easy to retrieve it after cooking.

Let the broth simmer uncovered for 4 hours, occasionally skimming any additional scum that may form. (This will make the house smell incredible -- the aroma will waft into every room. This makes Pho a great dish to make when you're spending a leisurely day at home, or if you need to do housecleaning).

After 4 hours remove the sachet, onion, bay leaves and ginger from the pot and discard.

Remove the oxtails from the pot and set aside.

Let the broth continue to simmer gently.

When the meat has cooled, pull it off the bones and chop it into small bits.

Reserve the meat and return the bones to the broth. (This step will extract all the gelatin from the bones, making a very full-bodied stock, as well as extra flavor.)

Continue simmering uncovered for about 1 more hour.

Add more salt or fish sauce to taste as needed.

By this time the broth should be incredibly flavorful and aromatic.

As the broth nears completion...

Soak the rice noodles in cold water for at least 20 minutes.

Nicely arrange the sliced scallions, cilantro, parsley, Thai basil, bean sprouts, lime wedges, and sliced chilies on plates -- these garnishes will be served along with the Pho.

Bring a large pot of water to a boil and add the drained rice noodles.

Give the noodles a quick stir and cook until tender but firm, about 1 minute only (don't let the noodles overcook, or you'll be left with a pile of stringy gummy paste).

Drain the noodles immediately.

Warm 6 large bowls by rinsing them with hot water and divide the noodles among the bowls.

To prepare the beef (fillet Mignon)...

Wrap it in plastic wrap.

Freeze until partially frozen, about 1 hour.

Cut the beef across the grain into paper-thin slices about 2 inches wide by 3-inches long.

Set aside.

Just before serving...

Return the broth to a full boil.

Arrange the slices of raw beef and pieces of cooked oxtail meat over the noodles in each bowl.

Carefully ladle the boiling broth over all.

The raw beef should be submerged in the broth, and the heat from the broth will quickly begin to cook it. (I like pulling it out when medium rare, and setting some of it aside.)

Serve immediately, along with a platter of garnish for each serving.

The technique is for each person to season his or her individual bowl of Pho, adding fresh herbs as you go along (keeps the flavor bright and fresh, particularly for the cilantro), more or less chilies, sauces, etc.

You keep building as you go, and each bowl is tailored to your own individual taste. (It's fun to eat this way, too!)

zannee
June 18th, 2006, 09:50 AM
do you know how to make pancakes too (for moo shu)?

Kitchen Witch
July 10th, 2006, 07:50 PM
BANG BANG CHICKEN

9 oz (250g) chicken breasts and thighs
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp. scallions, shredded
1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste
1/2 tsp. sesame oil
2 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1tsp sugar
1/4 tsp. MSG (optional)


Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.

Mix together the sesame paste, chili oil, sugar, soy sauce, MSG (optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.

Kitchen Witch
August 26th, 2006, 04:42 PM
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.

Kitchen Witch
November 24th, 2006, 10:11 AM
Bangkok Beef Bundles
Servings: Serves 4

This can be an appetizer or served as a main dish.

1-1/4 lb. top sirloin steak, cut into 1/4-inch slices
1/4 cup each lemon juice, brown sugar and soy sauce
2 cloves garlic, crushed
1/4 cup peanut oil, divided
1/2 cup alfalfa, bean or radish sprouts
4 green onions, chopped
1/4 cup water chestnut, diced
1/4 cup shredded carrot
8 large lettuce leaves such as Boston

Tangy Dipping Sauce
1 clove garlic
1 small dried or fresh chile pepper
1 Tbsp. lemon juice
3 Tbsp. each soy sauce and water
2 Tbsp. peanut butter
2 Tbsp. brown sugar


Combine lemon juice, brown sugar, soy sauce, garlic and 2 Tbsp. oil. Pour over sliced meat and marinate one hour to overnight.
For Tangy Dipping Sauce: puree garlic and chile in a blender or food processor. Add remaining ingredients and process until smooth.
Drain meat on paper towels. Heat 1 Tbsp. oil in a heavy skillet or wok. Add half of the meat and stir-fry over high heat until no longer pink. Remove and keep warm. Repeat with remaining meat.
To serve, divide meat among lettuce leaves. Top with sprouts, green onions, water chestnut and carrots. Roll up each lettuce leaf like a burrito, folding one end over meat and rolling lettuce around the filling.
Serve bundles with small dishes of Tangy Dipping Sauce.

ipsyrebel
November 27th, 2006, 05:43 PM
Can anyone tell me how to make the white sauce that is served at japanese restaurants?

Southern Belle 2067
June 26th, 2007, 07:04 PM
CHINESE BARBECUED SPARERIBS

MARINATE FOR 6 HOURS IN FOLLOWING MIXTURE:

2 pounds lean pork spareribs
3 slices fresh ginger
2 green onions chopped
5 Tablespoons soy sauce(light)
2 Tablespoons wine (rice wine or sherry)
2 Tablespoons sugar
1 Tablespoon Horsin sauce (available at oriental food store)
1/2 teaspoon red food coloring

Roast ribs in 350* oven for at least 1 hour until brown. Cut into slices and serve.

Kitchen Witch
September 22nd, 2007, 07:09 PM
Mongolian Beef A La House Of Hong
Yield: 2 Servings


2 ts soy sauce
1 ts red wine
1/2 lb beef flank steak; sliced thin**
4 ts salad oil
3 cloves garlic; chopped
1/2 lb green onions; cut into 1-inch pieces
1 ts white vinegar
3 ts brown sugar
1 ts ground black pepper
1 ts sesame oil


** 'Choice' cut is best

Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes.

Heat the salad oil in a frying pan until very hot. Add the garlic and then
the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar
and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add
sesame oil.

Kitchen Witch
September 22nd, 2007, 07:11 PM
Mongolian Fire Pot Beef Fillet
Yield: 4 Servings

3 c beef broth
6 sl fresh ginger
3 pieces star anise
3 cloves garlic
2 hot dried chili peppers, (up to 3)
1 tb dark soy sauce
1 ts salt
1 ts ground black pepper
1 1/2 lb fillet of beef
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1/2 c green scallions, thinly sliced
1 hot chili paste
1 coarse salt
1 sesame oil
1 soy sauce


Combine the beef broth, ginger, star anise, garlic, chili peppers, dark
soy, salt and pepper in a pot large enough to hold the beef. Bring the
broth to a boil and reduce to a simmer and cook for 15 minutes.

Season the beef with salt and pepper and add to the simmering broth. Return
to the boil and reduce to a slow simmer and cook for 20 minutes.

When the beef has reached medium rare, 135 degrees on a food probe, remove
the beef to a platter and cool slightly before serving sliced.

While the beef is cooling, strain the seasoning out of the broth, return
the broth to the fire and add the carrot and celery to the broth. Simmer
the broth for 10 minutes and serve with the sliced be ef. Serve the
scallions, coarse salt, chili paste, sesame oil and soy sauce as
condiments.

Kitchen Witch
September 22nd, 2007, 07:14 PM
Mongolian Hot Pot, Beijing Style
Yield: 1 Servings


1 lb lean boneless leg of lamb
1 lamb tail fat; sliced
1 ginger slices
1 scallion slices
1 soy sauce


--------------------------------FOR THE DIPS--------------------------------
1 sesame paste
1 fermented bean curd
1 shrimp oil
1 soy sauce
1 vineger
1 rice wine
1 preserved chinese chive flowers
1 preserved sweet garlic
1 chinese coriander (or cilantro), chopped
1 chili (chilli) oil

Cooking utensil: a charcoal-burning fire pot for cooking at the table. 1.
Cut the mutton into paper-thin slices about 2 1/2 inches by 1 inch . It
will be easier to slice if partially frozen first. Spread them on
individual serving dishes. Arrange the dips and side dishes in bowls.

2. Half-fill the fire pot with boiling water. Add the sliced scallion and
ginger, mutton tail fat, and a little soy sauce. Cover the pot lid tightly.
Fill the chimney with burning charcoal and bring the stock to a boil.

3. To eat, the diners mix their own sauces from the condiments and
seasonings.

Then they pick up the mutton slices and cook them in the boiling stock for
a few seconds, until the meat turns pinkish-white. The meat is then dipped
into the sauce. The best pastry to go with the meat is shaobing - the
Chinese baked sesame cakes.

Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate,
or an electric wok.

Kitchen Witch
October 16th, 2007, 09:06 AM
Pork & Vegetable Stir-Fry Over Brown Rice


Enjoy this quick and simple stir-fry with succulent pork and crisp vegetables in a savory garlic ginger sauce.

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 4 servings


2 tablespoons vegetable oil, divided
4 boneless pork loin chops, cut into 1/4-inch thick slices
1 package (16 ounces) frozen stir-fry vegetables
1 can La Choy Sliced Water Chestnuts, drained
1/2 cup La Choy Garlic Ginger Stir-Fry Sauce
4 cups cooked brown rice
Cilantro leaves
La Choy Chow Mein Noodles (optional)


1. Heat one tablespoon oil in large skillet or wok over high heat. Saut pork about three minutes, stirring occasionally until lightly browned. Remove from skillet; set aside and keep warm.

2. Pour remaining 1 tablespoon oil into skillet. Cook and stir vegetable mixture and water chestnuts three to five minutes or until crisp tender. Return pork to skillet. Stir in sauce until pork and vegetables are well coated and heated through.

3. Divide rice between four plates and top with equal amounts of pork and vegetable stir-fry. Garnish with fresh cilantro leaves. Serve with chow mein noodles, if desired.

Kitchen Witch
October 16th, 2007, 09:08 AM
Teriyaki Chicken & Mushrooms
Simple stir-fry with tender chicken and mushrooms in a teriyaki-soy sauce.

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 5 servings (1 cup each)

Ingredients:
1 tablespoon Wesson Vegetable Oil
1 pound boneless skinless chicken breasts or thighs, sliced into 2 x 1/2-inch slices
1 package (8 ounces) sliced fresh mushrooms
1 cup shredded carrots
1 can (8 ounces) La Choy Sliced Water Chestnuts, drained
1/2 cup La Choy Teriyaki Marinade and Sauce
2 tablespoons La Choy Soy Sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
La Choy Chow Mein Noodles (optional)

Directions:
1. Heat oil in large skillet or wok. Cook and stir chicken about 2 minutes. Add mushrooms, carrots and water chestnuts; continue cooking 2 minutes or until chicken is no longer pink and vegetables soften.

2. Whisk together teriyaki sauce, soy sauce and vinegar in small bowl. Stir together cornstarch and water in separate bowl until smooth; add to sauce mixture. Add sauce mixture to skillet; cook until heated through and sauce thickens.

3. Serve with chow mein noodles, if desired.

stevie404
February 8th, 2008, 02:53 PM
b-man,
What does: ½ cup water and
¼ cup granulated sugar and peel from ¼ orange, julienne

mean? I've seen this in other PF Chang recipes on this site.
Thanks,
Stevie404

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)

Kitchen Witch
February 8th, 2008, 09:17 PM
stevie404 -

The "A" that is showing on many of the recipes here have something to do with the copy/paste function.

For some reason you do not see it from the copy of the recipe you are using but it is showing up in the recipe once submitted.

Please ignore the "A" that you see in the ingredient listing and oven temps, etc.

Sorry for the inconvenience.

KW

Papa_D_Chef
March 14th, 2008, 01:06 PM
Chinese Spareribs

These are not the sweet, gooey, sticky ribs you get at cheap Chinese
take out joints, instead they are drier and have a more complex and
wonderful flavor.

Ingredients:

3 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Barbecue Sauce

2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons tomato paste
4 large garlic cloves
2 tablespoons coarsely chopped ginger
2 tablespoons dry sherry
1 tablespoon granulated sugar
1 tablespoon toasted sesame oil
2 tablespoons red bean paste

Preheat oven to 275 degrees F.

Sprinkle ribs evenly with salt and pepper in an ovenproof dish and
bake for 1 1/2 hours.

Combine the sauce ingredients in a blender and mix for 15 or 20
seconds or until pureed. Add the sauce to the ribs coating them
evenly. Turn the oven up to 350 degrees F and bake for an additional
30 minutes.

B-man :wink:

These sound good will have to try them soon.
Papa_D

Kitchen Witch
March 19th, 2008, 12:44 PM
Hi agent - we have many recipes for General Tso's Chicken - please use our search and you will find them all! They are in several different forums.

bigjim571
April 15th, 2008, 03:44 PM
Does anyone have a recipe for a dish called Bubble Shrimp, Or Mayonnaise Shrimp. This is a dish they serve at a couple different buffet's near us the shrimp is peeled and cooked together and has like a clear coating around it that is semi transparent like a bubble. I would love to make this for my wife for mothers day it is her favorite. Thanks bigjim571

firedragon61
April 28th, 2008, 08:34 PM
Thanks for the great recipes. I have tried a couple and will try more of them in the near future. firedragon61

Southern Belle 2067
June 23rd, 2008, 02:46 PM
Chinese Red-Cooked Chicken Thighs

1/4 cup sherry
3 Tbsp. sugar
3 Tbsp. soy sauce
1 Tbsp. water
1 tsp. fennel seeds, crushed
3 orange rind strips
2 (3") cinnamon sticks
8 chicken thighs, Skinned
2 oz. uncooked bean threads (cellophane noodles)
1 cup boiling water

1. Combine first 8 ingredients in a Dutch oven, bring to a boil. Reduce heat, simmer uncovered for 10 minutes. Add chicken, partially cover and simmer for 45 minutes turning chicken pieces occasionally. Discard the cinnamon sticks and orange rinds.

2. Combine noodles and boiling water in a bowl, let stand for 5 minutes or until soft, drain. Serve chicken over noodles.

Serves 4

Kitchen Witch
June 23rd, 2008, 05:35 PM
Chinese Red-Cooked Chicken Thighs

1/4 cup sherry
3 Tbsp. sugar
3 Tbsp. soy sauce
1 Tbsp. water
1 tsp. fennel seeds, crushed
3 orange rind strips
2 (3") cinnamon sticks
8 chicken thighs, Skinned
2 oz. uncooked bean threads (cellophane noodles)
1 cup boiling water

1. Combine first 8 ingredients in a Dutch oven, bring to a boil. Reduce heat, simmer uncovered for 10 minutes. Add chicken, partially cover and simmer for 45 minutes turning chicken pieces occasionally. Discard the cinnamon sticks and orange rinds.

2. Combine noodles and boiling water in a bowl, let stand for 5 minutes or until soft, drain. Serve chicken over noodles.

Serves 4



Similar to the recipe I posted 3/24/08 on FP:

Chinese Red-Cooked Chicken Thighs
Date: 03/24/2008 19:41:35
Posted by: KitchenWitchCooks



Chinese Red-Cooked Chicken Thighs

The technique of "red cooking" involves cooking food slowly in a soy sauce-based liquid, which gives the dish its deep red color. Serve this flavorful chicken over rice or cellophane noodles.


Serves 4



1/4 cup sherry wine

2 tablespoons rice wine vinegar

2 tablespoons shoyu sauce

1 (2-inch) piece ginger, peeled and thinly sliced

3 tablespoons brown sugar or sucanat

1 whole star anise

2 cinnamon sticks

zest of 1 orange, finely chopped, divided

1 green cabbage, quartered, cored and thinly sliced

1 tablespoon water

8 bone-in skinless chicken thighs

2 teaspoons five-spice powder, more to taste

2 garlic cloves, peeled and finely chopped


Place sherry, rice wine vinegar, shoyu sauce, ginger, brown sugar, star anise, cinnamon sticks, half of the orange zest, cabbage and water in a casserole or Dutch oven that will comfortably fit all of the chicken. Bring to a boil, then cover, reduce heat to medium and cook for about 8 minutes. Meanwhile, sprinkle both sides of chicken lightly with five-spice powder. Set aside.



Once liquid is slightly reduced and fragrant, add garlic and chicken. Cover and cook for 15 minutes. Turn thighs and continue cooking for another 15 minutes. When chicken is fully cooked, uncover and stir in the remaining orange zest. Remove from heat. Discard star anise, cinnamon sticks and large pieces of ginger. Serve chicken immediately, spooning cabbage and sauce with it.

yllib1213
July 11th, 2008, 03:07 PM
I'm looking for a recipe for Curry Chicken that you would find in most Chinese restaurant's. I can find recipe's for Thai, Indian, and Chinese but it's not the same as you get in American Chinese restaurants.

Kitchen Witch
July 11th, 2008, 03:56 PM
CHINESE CURRY CHICKEN

4 tbsp. vegetable oil
4 cloves garlic, crushed
3 med. onions, sliced lengthwise
2 lg. chicken breasts, boned and cut in 2 inch pieces
1 tbsp. curry powder
1 tbsp. sugar
2 tsp. salt
2 tbsp. soy sauce
1/2 c. water
3 med. potatoes, cubed
1 tbsp. cornstarch mixed with
1 tbsp. water

Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.

Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes. Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.

Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.



6 tablespoons oil
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1 cup canned chicken broth
1 tablespoon dry white wine
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper

Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about
10 minutes. Season to taste with salt and freshly ground pepper

Southern Belle 2067
July 23rd, 2008, 09:15 PM
KIMCHI-STYLE CABBAGE

1/2 cup kosher salt, divided
2-3/4 lbs napa (Chinese) cabbage, quartered lengthwise
2 cups thinly sliced green onions
2 cups finely grated peeled daikon radish
1-1/2 cups water
1/2 cup rice vinegar
2 Tbsp. sugar
2 Tbsp. minced fresh garlic
1-1/2 Tbsp. grated fresh peeled ginger
3 Tbsp. sambal oelek (ground fresh chili paste)

Reserve 1/2 tsp. salt, set aside. Place cabbage in a large bowl, sprinkle remaining salt over cabbage, sprinkling between leaves. Weight down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours, drain. Rinse cabbage throughly under cold water, drain. Remove cabbage leaves from core, discard core.

Combine reserved 1/2 tsp. salt, onions and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves, arrange leaves in layers in a 1 qt. airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container up to 2 weeks.

Yield 32 servings

Jademann
August 14th, 2008, 01:30 PM
Hello, I just saw this great thread and thought someone here might be able to answer a question that somehow has evaded me for over 5 years. I have spent literally hundreds of dollars on sauces and vinegar and oils and ingredients and various methods all to no avail.


What I am looking for is the secret to the authentic chinese aroma/smoky onion type flavour that you will find in most good restaurant chinese noodles.
I thought it might be a vegetable or or a black vinegar flavour or a spice or a flavour by cooking on a smoky grill or even an msg effect.
I just cant put my finger on it, but it is unmistakable when I taste it in most, but not all, chinese retaurant noodles.
The recipes out there, and I have read most, somehow do not reproduce this flavour so it has to be some secret ingredient or a cooking on a special smoky grill.

I just discovered pan oil infused with chives and garlic on this thread, maybe it is this?
Regardless, it is bizaar that this recipe secret is so difficult to track down, even when I asked the restaurant chefs and chinese supermarket helpers, they
have never been able to explain the source of this authentic chinese flavour which comes so naturally at restaurants.

Kitchen Witch
August 14th, 2008, 02:04 PM
Jademann -

That's a tough one - since they use such combinations of chili oils, soy sauce, hoisin sauce, stock, sugar, etc. And just a splash of something added will do that. Many times they will toss the boiled noodles in a wok during the final stages of cooking to pick up more flavors.

KW

Jademann
August 19th, 2008, 04:09 PM
Thanks KW,

It has a hint of chives and chicken stock and I think it may be a hot oil flavour, but I have tried many oils including sesame. The search continues!

Kitchen Witch
August 19th, 2008, 06:50 PM
Remember - it just may be a slosh around a previously used wok to finish cooking and pick up a bit more flavor. Any empty wok at the time is used.

Have you tried their oyster sauce, hoisin sauce, etc.?

jennifertoomey
September 4th, 2008, 01:07 PM
I don't have a recipe to post here, but with this great wealth of knowledge I was going to see if someone had a recipe for my favorite dish at my local chinese restaurant. They simply call it Peanut Chicken. It is what looks like a chicken filet that is lightly battered/breaded and fried then cut into strips then cooked in a sweet creamy brown peanut sauce.

Can anyone help me recreate???

Thanks!

Kitchen Witch
September 4th, 2008, 02:35 PM
Hi jennifer and welcome!

Would this be it???

Kung Pao Chicken


1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot


Combine chicken and cornstarch in small bowl.
Toss to coat.
Heat oil in large non-stick skillet or wok on medium heat.
Add chicken.
Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat.
Add onions, garlic, red pepper and ginger to skillet.
Stir fry 15 seconds.
Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl.
Stir well.
Add to skillet.
Return chicken to skillet.
Stir until chicken is well coated.
Stir in nuts.
Heat thoroughly, stirring occasionally.
Serve over hot rice.

cook master
September 11th, 2008, 05:05 AM
Orange Rice Stir Fry


1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons olive oil or vegetable oil
1 cup uncooked long grain rice
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 teaspoon salt
1 dash pepper
1 (11 ounce) can mandarin oranges



- In a frying pan over medium heat, saute onion and peppers in oil until tender.

- Add rice; stir until lightly browned.

- Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed.

- Stir in oranges.

cook master
September 11th, 2008, 05:07 AM
Shrimp Egg Foo Young

4 tablespoons canola oil
1/4 cup onion (chopped)
2 cups cabbage (shredded)
6 egg
1 tablespoon soy sauce
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup bean sprout (pressed down firmly in cup)
1 cup cooked small shrimp (or large dice medium)


- Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.

- Remove from heat and drain off excess liquid and set the onions and cabbage to the side.

- Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.

- Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.

- Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.

- Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.

- Flip them over and cook another 2 to 3 minutes until cooked through.

cook master
September 11th, 2008, 05:10 AM
Chow Chow


1 quart green tomatoes, chopped
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2 1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed


Grind the chopped vegetables. Add the salt to them and let the mixture stand overnight. Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, turmeric and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.

mamalucci
October 23rd, 2008, 09:02 AM
i need a recioe for hot and sour soup

Kitchen Witch
October 23rd, 2008, 09:34 AM
Will this help?

Hot and Sour Soup

Chop and measure all ingredients and beat the egg before beginning this recipe. Keep everything close at hand so you can follow cooking times exactly.

1 1/2 teaspoons cornstarch
1/2 cup water
1/2 gallon (8 cups) freshly made chicken stock
4 ounces (about 1 cup) bamboo shoots, julienne cut
4 ounces (about 1 cup) chopped water chestnuts
2 ounces fresh shiitake mushrooms (about 1 cup),
julienne cut or sliced thinly
1 tablespoon white pepper
1/4 cup vinegar
Salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 ounces tofu, cut into small cubes
1/2 teaspoon sesame oil

Whisk together cornstarch and water; set aside.

In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil.

Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding). Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil.

Serve immediately.

Serves 8.



HOT AND SOUR SOUP

3 1/2 c. chicken broth
2 c. sliced fresh mushrooms
3 T. rice vinegar or white vinegar
2 T. soy sauce or reduced-sodium soy sauce
1 t. sugar
1 t. grated fresh ginger
1/4 to 1/2 t. black pepper
1 T. cornstarch
1 T. cold water
2 c. shredded cooked turkey
2 c. sliced bok choy
1 pkg. (6 oz.) frozen pea pods
1 beaten egg
3 T. thinly sliced green onions

Combine broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper in saucepan; bring to boiling.

Meanwhile, combine cornstarch and cold water; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in turkey, bok choy and pea pods.

Pour the egg into the soup in a steady stream while stirring to creat threads. Remove from heat; stir in green onions.



Hot-and-Sour Prawn Soup with Lemon Grass
A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.



1 pound tiger prawns with shell
4 cups chicken stock
3 stalks lemon grass
3 tablespoons fish sauce
1/4 cup lime juice
2 tablespoons chopped green onion
10 kaffir lime leaves, torn in half
1 cup straw mushrooms
1 tablespoon chopped fresh cilantro
4 red chile peppers, seeded and chopped
2 green onions, chopped


1. Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.

2. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.

htbg247
February 28th, 2009, 11:26 PM
Stir-Fried Tofu Or Beef With Onions

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound tofu -- extra firm*
1/4 cup oil
1 tablespoon pale dry sherry
2 ginger root slices -- shredded
1/2 teaspoon salt
1 onion;large -- thinly sliced
black pepper -- fresh ground
3 garlic cloves -- minced
2 tablespoon soy sauce
1 1/2 teaspoon cornstarch**
1 teaspoon sugar
3 tablespoon stock**

*This dish originally used 1 lb. of flank steak which was cut against the
grain into thin slices and then marinated same as the tofu. I
occasionally add a small bok choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three
times what is listed. Recipe can be doubled and comes out fine. **Mix the
cornstarch with the soup stock and have ready until needed. Get tofu ready
according to your favorite methods. I usually slice it lengthwise in half inch
blocks, put paper towels over and under it, and press with book to get out excess water. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or
steak shreds and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and let drain. You can use the oil left in pan if it is enough. Heat wok again. When it is very hot, add the
tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil
for until brown. Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or
until thickened.

htbg247
February 28th, 2009, 11:35 PM
Pork and Ginger Pot Stickers

PORK AND GINGER FILLING:
2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.

HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water

In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.

MAKING THE DUMPLINGS:
Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

COOKING THE DUMPLINGS:
In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Combine all and serve in a small bowl.

htbg247
February 28th, 2009, 11:51 PM
Twice Cooked Pork With Spicy Vegetables

1/2 lb Pork butt in one piece
5 lg Jyo black mushrooms
2 sm Dried red chili peppers, Minced
2 lg Cloves garlic, minced
2 ts Fresh ginger root, minced
1 sm Bell pepper
1/4 c Bamboo shoots
1 lg Carrot
1 Cube bean curd
1/3 c Mushroom liquid
1 tb Thin soy sauce

1 pn Sugar
1 ts Salt
2 tb Peanut oil or Cornstarch paste

Instructions
1.In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour.
2.Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2".
3.Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute.
4.Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
5.Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper.
6.Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil.
7.On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
8.Recombine with ingredients. Serve. 4

Kitchen Witch
March 1st, 2009, 08:43 AM
htbg247 -

Welcome and thank you for sharing!

KW

Moonbow
March 18th, 2009, 10:02 AM
My daughter loves the Chicken on a Stick she buys at the local chinese resturant. Does anyone have a recipe for it please?

Thanks;)

Moonbow

Kitchen Witch
March 18th, 2009, 11:24 AM
I don't know how "chinese" this is -

Chicken on a Stick


KEBABS
4 wooden skewers
2 -6 ounce boneless, skinless chicken breasts - cut each breast into 8-1 inch pieces
1 green pepper cut into 16-1x1 inch pieces
1 red pepper cut into16-1x1-inch squares
1/2 red onion cut into 16-1x1-inch squares

MARINADE
6 oz. Pineapple juice
juice of half a lemon
juice of 1 lime
juice of half an orange
4 cloves minced garlic
1 teaspoon grated ginger
2 tablespoons - Mrs. Dash Grilled Chicken Blend
1 tablespoon olive oil
2 cups of cooked rice Preparation:
1 tablespoon Mrs. Dash Extra Spicy Blend

1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using.

2. On each skewer, assemble the kebabs by placing red onion, red pepper, green pepper, and a piece of chicken. Do this 3 more times and finish each kebab with a piece of red onion. Place the 4 kebabs in a large plastic container.

3. In a bowl, combine all the marinade ingredients. Pour this marinade over the kebabs (for a minimum of 30 minutes prior to cooking) and cover with an airtight lid. Refrigerate.

4. Place kebabs on a medium-high BBQ grill or under the broiler and cook for approximately 5 minutes on each side or until the chicken is firm and cooked all the way through. Turn occasionally during the cooking process. Remember to throw out the marinade once the kebabs are on the grill. While the kebabs are cooking we like to shake on a little Mrs. Dash Extra Spicy Blend to add extra zip to the kebabs.

5. Serve kebabs over a bed of rice and enjoy.


Chicken Satay

1/4 cup (60 ml) lime juice
1/4 cup (60 ml) soy sauce (Japanese)
3 tablespoons oil
3 tablespoons honey
1/2 teaspoon coriander, fresh ground
1/8 teaspoon cayenne
1/2 teaspoon dry minced garlic or 2 cloves fresh
1 pound (500 g) boneless skinless chicken thighs

Mix ingredients (except chicken) well until honey is dissolved. Cut
chicken thighs into 3/4-inch (2 cm) cubes or long strips. Marinade
chicken overnight. Put meat on skewers and grill.

Moonbow
March 19th, 2009, 07:46 AM
Those sound delicious, but what I was refering to was long strips of just chicken threaded on skewers and cooked. They seem to have been marinaded, but they have no veggies or fruit or anything on the skewer, just the chicken.

I hope someone has a recipe for them. Thank you Kitchen Witch for the recipe you posted:D

Moonbow

lvdkeyes
March 19th, 2009, 09:16 AM
Thai Chicken Satay with Spicy Peanut Sauce
3 tablespoons lime juice
3 tablespoons canola oil
2 teaspoons reduced-sodium soy sauce
2 tsp fish sauce teaspoon crushed red pepper
1 pound chicken tenders
Spicy Peanut Sauce (recipe follows)
1. To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
2. Preheat grill to high.
3. To grill chicken and serve: Thread each chicken tender onto a wooden skewer (see Tip). Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce for dipping.
The peanut sauce will keep, covered, in the refrigerator for up to 2 days. | Equipment: 12 wooden skewers (see Tip)
To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)
Spicy Peanut Sauce Nahm Jim Tua
6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 tsp. minced fresh or frozen galangal ginger, or substitute with 1/2 tsp. ground dried galangal
2 tsp. minced cilantro roots, or substitute with bottom stems
2 tsp. coriander seeds
1/2 tsp. cumin seeds
5 dried red chilies
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground mace
1/2 to 1 tsp. shrimp paste
1/2 cup unsalted roasted peanuts
1 1/2 to 2 cups (or 1 14-oz can) coconut milk
1-2 Tbs. fish sauce, to taste
1-2 Tbs. palm or coconut sugar, to taste
1 Tbs. tamarind water – dissolve a 1 tsp. chunk of wet tamarind in 1-2 Tbs. water
Cut and discard the root tip of the garlic cloves but leave the skin on. Do likewise with the shallots. Place both on a tray in a toaster oven (or oven) and roast at 400 to 450 degrees until softened (about 10-15 minutes for garlic and 20-30 minutes for shallots, depending on the size of the cloves and heads).
In the meantime, trim and discard the bottom tip and loose outer layer(s) of the lemon grass. Cut the stalk into very thin rounds, then chop. Mince the galangal ginger and cilantro roots (or stems).
In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently. Do likewise with the cumin seeds. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred. Grind the toasted ingredients in a clean coffee grinder to a fine powder.
Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro roots (stems) until they are reduced to a paste. Peel the roasted garlic and shallots and mashed in with the mixture until well blended. Then add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste. Pound to make a well-blended paste.
Grind the peanuts in a clean coffee grinder or blender as finely as possible. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat. Reduce a few minutes until thick and bubbly. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes).
Add half the remaining milk and the ground peanuts. Bring to a boil, and then reduce heat to low and simmer 10-12 minutes, stirring well to blend the ingredients. Add more coconut milk as needed to constitute a creamy sauce the consistency of pancake batter. Season to taste with fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background.
Simmer a few minutes more, then transfer to a sauce dish and cool to room temperature before serving with your favorite grilled meats, fish, tofu and vegetables.

There are peanut sauces with fewer ingredients, but I prefer this one.

lvdkeyes
June 8th, 2009, 01:53 AM
Chinese Honey Walnut Prawns
• 1 lb of large or medium shrimp, peeled and de-veined
• 1/2 cup walnuts
• 5 cups water
• 1 cup sugar
• 2 cups oil
• 1/2 cup cornstarch
• 1/2 cup egg whites
• 2 Tbsp honey
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• 1/2 Tbsp condensed milk
• 1/2 cup oil
Preparation:
Rinse walnuts, and then boil in 5 cups water, continually changing water until clear.
When clear, boil with sugar until sugar dissolves.
Heat 2 cups oil until almost smoking. Deep fry walnuts until they're shiny and brown, no longer golden.
Place walnuts on cookie sheet, let cool.
Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Heat oil until boiling, and then deep fry the shrimp until golden brown.
Drain, and then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

Greenteaandmusic
July 9th, 2009, 08:42 PM
Wow, all of these look so deliscious i dont know what to choose from

tyras
July 23rd, 2009, 02:22 PM
My husband is from NH and we now live in SC, he is always complaining that he cant find Duck Sauce that tastes the same...anyone have any clues for me?

Kitchen Witch
July 23rd, 2009, 02:32 PM
Duck Sauce

First:

1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water

Second:

1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 Cup White sugar
1/2 cup Lemon juice

The Rest:

1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano ?? seeded & chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted)
1 Cinnamon stick

Combine first set of ingredients and cook over moderate heat
for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine second set of ingredients and boil for 10 minutes.

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

nuubie
October 23rd, 2009, 07:04 PM
Hi B-Man, thanks for the yummy sweet and sour pork receipe!
Do you guys have any congee recipes?

MikeSlough
October 29th, 2009, 03:53 AM
This is a refreshing way to cook a small amount of duck meat in delicious Hoi Sin sauce. Can be prepared ahead of time and kept warm in oven.


1 lb duck meat, cut into slivers across grain of meat
1 tbsp cooking wine
dash pepper
drops sesame oil
¼ tsp Chinese 5 spices
3 tbsp light soy sauce
1 tbsp sugar
4 slices ginger
2 garlic coves, crushed and skinned
4 tbsp Hoi Sin Sauce
4 celery stalks, cut diagonally


Marinate duck meat with wine, pepper, sesame oil, 5 spices and soy sauce for 15 minutes.

Use high heat to heat up a wok. When wok is hot, use 2 tbsp of oil to brown garlic and ginger for 1 minute.

Add duck meat, sugar, Hoi Sin sauce and ½ tsp salt. Stir fry for 2 minutes.

Then add celery and stir fry for another 2 minutes. When done, add starch solution made with 1 tbsp of tapioca starch and ¼ cup water. Bring to a boil and serve hot.

Raffy
November 6th, 2009, 12:05 AM
Hello..I am glad to be apart of this forum..Chinese foods are interesting.

chefguy
December 16th, 2009, 05:44 PM
Chinese food is the best....

Chilton
December 21st, 2009, 03:07 PM
This is a Chinese appetizer recipe I got from a Chinese Caterer in Chicago for whom I moonlighted many years ago. I have also included an adaptation I created when I was asked to do an open house/reception for a very large crowd.

Orange Ribs

2 pounds spareribs
cup dark soy sauce
3 slices ginger root
3 scallions, cut in 2 inch pieces
2 whole star anise (8 points on each)
2 Tbsp peanut oil

Glaze:
cup chicken stock
cup sugar
2 Tbsp dark soy
1 tsp minced orange zest

Separate the ribs and chop into 2 inch pieces. Put in a pot and cover with water. Add ginger, scallion, cup soy, and star anise. Bring to a boil, lower heat, and simmer 20 minutes. Drain and cool. Pick out all the ginger, scallion, and star anise pieces. Mix the glaze ingredients in a bowl. Heat the oil in a wok or large saut pan. Stir fry ribs to coat with oil. Add the glaze mixture to the pan and continue to stir fry until the glaze thickens and coats the ribs (about 7 to 10 minutes). Serve hot.


Orange Ribs - Meatball Variation

Meatballs:
5 pounds ground pork
cup pale dry sherry
5 eggs
5 Tbsp cornstarch
5 Tbsp flour

Cooking Liquid:
water to cover
cup light soy
cup dark soy
6 slices ginger root
6 scallions
4 whole star anise (8 points on each whole one)

Mix the meatball ingredients well and form into 1 to 1 inch diameter balls. Mix the cooking liquid ingredients together in a LARGE pot and bring to a boil. Carefully drop in the meatballs while maintaining a boil. Reduce heat and simmer at least 30 minutes. Meanwhile, make the glaze. When meatballs are done, drain well and remove ALL the ginger, scallion and star anise pieces. Carefully place the meatballs into the boiling glaze and coat all the meatballs. When fully glazed, remove from the pot and serve while hot. The meatballs may be glazed in batches if desired for serving in a chafing dish as the appetizer on a buffet table, for cocktail party, etc.

Glaze:
3 cups chicken stock
3 cups sugar
cup dark soy
4 Tbsp grated orange zest

Mix all ingredients together in a LARGE pot and bring to a boil. Boil at least 5 minutes until thick and sticky. Watch this carefully because you DON’T want this boiling over onto your stove! Been there, done that; not fun!!!

Chilton
December 21st, 2009, 03:50 PM
Here's another really good recipe that I got from the Chinese Caterer that I moonlighted with many years ago.

Lemon Chicken

2 Whole Chicken Breasts, skinned and boned
1 teaspoon salt
1 Tablespoon Chinese Light Soy Sauce (That's light soy as opposed to dark soy which has too strong a flavor for this delicate recipe. I'm not talking about "lite" soy as in reduced salt etc.)

Batter:
cup All Purpose Flour
2 Tablespoons Cornstarch
1/8 teaspoon baking soda
teaspoon Baking Powder
teaspoon Salt
teaspoon Sugar
cup Water
1 Tablespoon HOT Peanut Oil

Sauce:
1 Tablespoon Cornstarch
3 Tablespoons Sugar
1 teaspoon Salt
1 cup Chicken Broth

1 Scallion, shredded
2 Large Lemons, Sliced Very Thin
Peanut Oil for Deep Frying

Cut the chicken into bite size pieces. Place in a bowl with salt and soy sauce and let stand for about 15 minutes. While chicken is standing; mix together the sauce ingredients in a small bowl and set aside, mix together the dry ingredients of the batter in a large bowl and set aside, put the shredded scallions and the sliced lemons in a small bowl. Heat the oil for deep frying. When oil is hot, add water to dry batter and stir until smooth, then add the hot oil to the batter and stir well. Working in batches, coat some of the chicken with the batter (trying not to get any extra liquid from the chicken into the batter) and then fry the chicken (trying not to get too much extra batter in the hot oil). Check to make sure that the chicken is completely cooked in the center. Put the cooked chicken on a tray line with absorbent paper. Keep the cooked chicken warm in a 200 degree Fahrenheit oven while cooking the rest of the chicken. When all the chicken is cooked; put 1 teaspoon of the hot oil in a pan (do NOT use your nicely seasoned wok as the lemons will eat off all the seasoning from the wok), add the scallions and lemons, and fry them for a minute or two pressing on the lemons to release their juice into the pan. Stir the sauce to make sure the cornstarch is dissolved and add it to the pan with the scallions and lemons. Keep stirring the sauce until it comes to a boil, thickens, and clears (is no longer cloudy). Place the chicken on a pretty serving platter (lining the platter first with red leaf lettuce is an especially nice touch), pour the sauce over the top of the chicken, and serve immediately!

Elaine.T
February 18th, 2010, 09:59 PM
A Qi improvement Chinese Herbal Soup recipe:
Chinese Yam with Pork Spare Ribs Soup

Ingredients:
1. Pork Spare Ribs 750 gram
2. Chinese Yam 500 gram
3. Soup Stock 1000 gram
4. Salt 8 gram
5. Some Ginger slices
6. Water 2 liter
7. Some White Pepper powder

Steps:
1. Soak port spare ribs in cold water and boil it until water is boiling. Pick it up and set aside.
2. Skinned Chinese yam, cut into slices and soak into salt water to avoid it gets oxidation.
3. Put port spare ribs, soup stock, hot water, ginger slice into pot and cook until half done.
4. Add in Chinese yam, continue boil it with big fire heating until boiled, then change to small fire heating continue for 40 minutes.
5. Add in a dash of salt and some white pepper powder before serve.

Kitchen Witch
February 19th, 2010, 08:34 AM
BON BON JUIHAN BANMIAN (Hong Kong)


8 oz fresh/dried egg noodles
1 tbsp. sesame oil
4 oz chicken breast, skinned and boned
salt
(2oz) each of celery and carrot
(4oz) cucumber
2 spring onions

Sauce:
3/4 tbsp sesame paste
1/2 tbsp sesame oil
2 tsp chili oil
2 tbsp Chinese light soy
1 tbsp white vinegar
1/8 - 1/4 tsp chili powder (optional)
5 tbsp chicken stock

Cook the noodles in boiling water for 3 - 5 minutes until just done.
Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame
oil, cover and refrigerate if cooking in advance.

Cut the chicken into strips, simmer 2 - 4 minutes in a little water until they are white throughout. Drain and allow to cool then shred the meat.

Cut the carrot and celery into very small pieces and boil rapidly for 40 seconds adding the onions for the last 10 seconds. Drain and rinse in cold water, pat dry.

Cut the cucumber into fine julienne strips. Save a few of the vegetables
for garnish.

Sauce:
Stir the sesame paste well in a bowl. Slowly add the rest of the
ingredients whilst stirring (or use a blender)

To serve:
---------
Place the noodles in a bowl, add the chicken and vegetables. Stir the
sauce and pour it on. Toss well. Top with a few vegetables for garnish.

Kitchen Witch
February 19th, 2010, 08:35 AM
Deep Fried Almond Chicken



2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil



1. Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.


2. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.

3. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water.

4. One by one, dip chicken pieces in egg and roll in almonds to coat.

5. Let almond coated pieces set 15 minutes. Heat oil to 350F. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350F between batches.

6. Drain on paper towels and serve at once.

Kitchen Witch
February 19th, 2010, 08:36 AM
Kung Pao Beef
for 6 servings :

Beef:
1 1/2 pounds flank steak sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil divided
1/2 cup peanuts skinless, roasted
10 whole red chili peppers dried
2 green onions cut in 1/2" pieces
2 cloves garlic minced
1/2 cup waterchestnuts diced

Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine beef, salt, egg white, and cornstarch. Mix well by hand and
set aside. In a small bowl, blend all sauce ingredients. Set aside.
Add two tablespoons oil to heated wok and stir fry beef till it loses
its pink color. Remove to serving bowl. Add two more tablespoons oil
to same wok. Toss peanuts and chili peppers in the wok and stir fry
until peppers turn dark red. Remove from wok and add to beef. Lower
heat. If necessary, add more oil. Stir fry green onions and garlic
for several seconds. (Do not let garlic burn.) Return beef, peanuts
and peppers to wok and stir fry a few seconds to combine. Add water
chestnuts and combined sauce ingredients and stir fry till heated
through and thickened.

sunday contessa
April 10th, 2010, 03:26 PM
does anyone have a recipe for white sauce, sau lou chicken (spelling ?), cheese wontons, teraki chicken. The restaurant is called The Golden Wok. Thanks

Chilton
April 11th, 2010, 08:23 PM
Dear Sunday Contessa,
I am not familiar with the Golden Wok, but I do know something about Chinese cooking. I assume by "cheese wontons" you are looking for a recipe for Crab Rangoon. Here is the recipe I got from the Chinese Caterer I moonlighted with some years ago. It is not really a Chinese recipe as it was created in the United States for American tastes.

Crab Rangoon

1 can crab meat (6 to 7 ounces) drained well
6 to 7 ounces of cream cheese at room temperature
1/2 Tablespoon minced garlic
dash of Worcestershire sauce
1/2 teaspoon salt
wanton wrappers
1 egg, well beaten
deep frying oil

Combine crab meat, cream cheese, garlic, Worcestershire, and salt. Put a generous 1/2 teaspoonful in the center of one wonton wrapper. Moisten two adjoining edges with the egg and fold in half diagonally making sure all the air is expelled (you do NOT want ANY air pockets inside), moisten one folded point and bring the two folded points over the wonton to just overlapping with the egg in between the overlapping points. Repeat this process until all the filling is used. Heat your oil in a deep fryer if you have one or a deep pot to 375 degrees. Fry the wontons in batches of a few at a time until all are golden brown. Do not rush and crowd your fryer with wontons. Place the fried wontons on a rack over brown paper on a sheet pan to drain and keep the draining rack set up in a low (150 to 200 degree oven) to keep warm until all are fried and you are ready to serve them.

I hope this is what you are looking for.
Chilton

sunday contessa
April 13th, 2010, 09:46 AM
Dear Sunday Contessa,
I am not familiar with the Golden Wok, but I do know something about Chinese cooking. I assume by "cheese wontons" you are looking for a recipe for Crab Rangoon. Here is the recipe I got from the Chinese Caterer I moonlighted with some years ago. It is not really a Chinese recipe as it was created in the United States for American tastes.

Crab Rangoon

1 can crab meat (6 to 7 ounces) drained well
6 to 7 ounces of cream cheese at room temperature
1/2 Tablespoon minced garlic
dash of Worcestershire sauce
1/2 teaspoon salt
wanton wrappers
1 egg, well beaten
deep frying oil

Combine crab meat, cream cheese, garlic, Worcestershire, and salt. Put a generous 1/2 teaspoonful in the center of one wonton wrapper. Moisten two adjoining edges with the egg and fold in half diagonally making sure all the air is expelled (you do NOT want ANY air pockets inside), moisten one folded point and bring the two folded points over the wonton to just overlapping with the egg in between the overlapping points. Repeat this process until all the filling is used. Heat your oil in a deep fryer if you have one or a deep pot to 375 degrees. Fry the wontons in batches of a few at a time until all are golden brown. Do not rush and crowd your fryer with wontons. Place the fried wontons on a rack over brown paper on a sheet pan to drain and keep the draining rack set up in a low (150 to 200 degree oven) to keep warm until all are fried and you are ready to serve them.

I hope this is what you are looking for.
Chilton

Thanks Chilton

No that is not what I was looking for. This is a cream cheese mixture with sugar shaped in a triangle and deep fried. Could you substitute shrimp for the crab in the rangoon(I'm not a crab lover)

Chilton
April 13th, 2010, 10:30 PM
I've never tried this using shrimp. You could try it in a small batch. Reduce the recipe by half, if you don't like it you won't have wasted as much. You'll need to chop the shrimp into small pieces so that it will mix into the cream cheese. Sorry I don't have the recipe you're looking for.

carousels
August 18th, 2010, 11:55 AM
looking for chicken chow mein receipe

Kitchen Witch
August 18th, 2010, 12:51 PM
CHicken Chow Mein

Peanut oil
1 whole chicken breast, skinned then boned, into strips
A few fresh mushrooms, cleaned then sliced
7 ounces [200 g] fine noodles
12 1/3 ounces [350 g] mixed frozen vegetables
Fresh bean sprouts, to taste
1 [1/6-ounce / 4.3-g] pack chow mein sauce mix
1/2 cup [125 mL] cold water


Into a large casserole, bring some salted water to a boil.
Meanwhile, heat a little peanut oil into a wok before browning chicken white strips.
Remove golden chicken strips from wok; reserve hot.
Cook fine noodles into salted boiling water.
Brown mushroom slices into hot wok.
Add mixed frozen vegetables to mushroom slices; stir-fry until soft, yet still crunchy.
Mix in bean sprouts; stir-fry until just softened.
Still stirring, mix in reserved chicken strips.
Dilute chow mein sauce mix into cold water.
Pour into wok; stir until thickened.
Meanwhile, drain done noodles.
Evenly arrange drained noodles onto 4 individual plates.
Evenly spoon chow mein mixture over noodles; serve immediately.

Kitchen Witch
August 18th, 2010, 12:51 PM
or

2 chicken breasts, boneless and skinless
2 tbsp. oil
1 green pepper, cut in strips
1 small onion, chopped
1 cup celery, diced
1 can (5 oz.) water chestnuts
1/3 cup water
1 tsp. salt
1/2 tsp. ginger
2 tsp. corn starch
2 tbsp. soy sauce
1 can (16 oz.) bean sprouts

Directions
Shred chicken and cook in oil for about 3 minutes. Add the green pepper, onion, celery, water chestnuts, water, salt and ginger. Cook for another 10 minutes.

Mix together the corn starch, soy sauce and bean sprouts. Add to the chicken mixture and heat to serving temperature.

If desired, serve with Chinese noodles and fried rice.

redfox25
November 29th, 2010, 11:34 AM
My husband and I love chinese food, but I have become allergic to shell fish therefore can not have oyster sauce, what can be used in place of this?

lvdkeyes
November 29th, 2010, 01:02 PM
There is a mushroom oyster sauce that doesn't have seafood in it.

redfox25
November 29th, 2010, 06:27 PM
Thanks for the info. Will look for it in a Chinese market.

lvdkeyes
November 29th, 2010, 09:01 PM
You are welcome. Glad to help.

marcusslawrence
December 7th, 2010, 10:28 AM
Spiced nuts are the perfect finger food for parties and other holiday gatherings. This recipe spiced nuts, walnuts coated with a mixture of five spices, sugar, egg whites and orange juice. It was rated 5 out of 5 stars read.

CrazyMountainLady
December 20th, 2010, 06:31 PM
Wow, so many recipes .... so little time.. I love Chinese and can't wait to try some of these recipes.
My husband and I always stop at 8 China Buffet in Terre Haute, Indiana on the way to and from our home here in the Ozarks to see family in NE Indiana.
One of the things they serve is a rubbery textured thing that has a somewhat clear outside and a lemony custard inside. I asked one of the workers what they were called and she said they just call them "Lemon Eggs". They also are covered in very fine coconut (at least I think it's coconut). We love them.
b-man you are the expert! Have you or anyone every tried these and do you have a recipe for them?
Thank you.

mitchaldavis
December 21st, 2010, 11:39 AM
Hoisin Beef & Scallion Rolls

Ingredients:

1 whole flank steak

1 / 2 cup soy sauce

3 cloves garlic

1 / 2 cup ginger - chopped, fresh

A pinch of black pepper

1 / 2 cup hoisin sauce

1 bunch green onions

lvdkeyes
December 21st, 2010, 01:27 PM
Can you complete your recipe, please?

Kitchen Witch
December 21st, 2010, 02:34 PM
this is the second incomplete recipe posted by this person -

kenhdichvu
February 18th, 2011, 03:58 PM
Char Siu Pulled Pork Banh Mi with Asian Slaw

We’ve been guilty of it many times. Guilty of staring through the windows of Chinese BBQ’s with our mouths watering at the red, glistening, long pieces of barbecue pork hanging by the dozens–watching each droplet of pork fat fall, as if in slow motion, from their charred tips. We would subconsciously lick our lips as the scents of five spice, soy sauce, hoisin, and charred pork fat reached our noses. And it’s these primary flavors along with the sweetness of maltose that gives it that unmistakable sheen and makes char siu pork so tantalizing to the senses.
char siu
http://deliciousasianfood.net/wp-content/uploads/2011/02/5082080865_a653db0cd8_b.jpg

The image of Char siu (also called cha siu, char sieu, or chashao) pork hanging in the windows of small Chinese BBQ’s can be seen across America and is synonymous with Chinese style barbecue. Char siu pork can be enjoyed in a variety of ways including in a bun (char siu bao) on dum sum carts, in noodle soups such as in egg noodles or ramen noodles, or simply over plain jasmine rice.
A few weeks ago, we catered a baby shower and to feed a large crowd of 40, we decided to use char siu as the main flavoring agent for a slow cooker pulled pork and paired it with a clean and crisp Vietnamese cabbage slaw. We made about 9 feet of char siu pulled pork banh mi (3 full length baguettes) along with a 5 lbs of pork shoulder and not a single trace was left. The char siu seasoning is not that complicated and in fact, quite easy to make at home using Metlting Wok or Rasa Malaysia’s recipes. Or you can buy store bought char siu sauce– Lee Kum Kee brand is a good option. We’ve adapted the recipe for a more managable 3 lbs of pork, but feel free to adjust accordingly.
Char Siu Pulled Pork Banh Mi with Vietnamese Slaw
Printable Recipe (serves 6-8)
Pulled Pork

* 3 lb pork shoulder
* kosher salt
* fresh cracked pepper
* 1 large yellow onion, peeled and cut in 1/4 inch rings
* 1 1/2 cup char siu sauce (we made our own using recipes above)

Vietnamese Slaw

* 1/2 head green cabbage, thinly shredded
* 1/2 head red cabbage, thinly shredded
* 1/2 cup of rau rau (coriander leaves) coarsely chopped
* 1/2 cup of mint, coarsely chopped
* 1/2 cup of thai basil, coarsly chopped
* fried shallots
* 4 tbs nuoc mam cham
* optional diced hot chili pepper

* French baguettes, toasted

Line your slow cooker with the onions. Lightly rub the pork shoulder with small amount kosher salt and pepper and place on top of onions. Brush on a generous layer of char siu sauce, coating evenly. Turn the slow cooker on low and leave on overnight or high, roughly 4-5 hrs.
charsiubanhmi5web
In large bowl, combine the cabbages, rau rau, mint, basil and toss well. Season with nuoc mam cham to taste. For best results, allow the slaw to marinate for at least 30 minutes before serving. The slaw can also be made a day ahead of time. The longer the slaw marinates, the more liquid it releases–toss well and just drain excess liquid before serving.
When the pork is done, it will easily fall apart with gentle pressure–remove the pork into a large mixing bowl and pull using tongs or forks. The pork will release a lot of fatty juices in the slow cooker which you can discard–but we like to keep a small amount to mix in the pulled pork. Now add char siu sauce, 1-2 tbs at a time and coat the pulled pork well. Don’t over do it–we like to keep extra char siu sauce on the side those who want more.

charsiubanhmi3web
Add the pulled pork to the toasted baguettes and drizzle additional char siu sauce if desired. Generously top with slaw and garnish with fried shallots.
Combining the finger licking sweet char siu with the crisp and clean slaw in a toasty baguette will have guests craving for more. Also, the slaw can be served as a side–many guests loved the fresh tart flavors of nuoc mam cham based slaw compared with the mayonnaise laden traditional coleslaw, so be prepared to have extra ready!
With 40 satisfied guests with minimal effort, this char siu slow cooker pulled pork banh mi recipe is a keeper!

Pistol Princess
February 19th, 2011, 09:42 AM
One of my go-to Chinese dishes is Moo Goo Gai Pan. I have tried several recipes, but I must be missing an important ingredient or step, it just does not taste like the restaurant version. Does anyone have a good recipe to share?

Kitchen Witch
February 19th, 2011, 12:04 PM
if you type the name of the recipe you are looking for into our SEARCH, all the recipes we have will pop right up for you -

Sylvan008
March 6th, 2011, 02:19 PM
I was at a chinese restaurant awhile back and had these sesame treats. one of the servers told me you can wither eat these during the course of the meal or as dessert.

Sweet Filled Sesame Balls

2 1/2 cups sweet rice flour
1/2 cup regular rice flour
1/2 cup sugar
1 cup hot water
1 can sweetened red bean paste (18 oz)
1 1/2 cups white sesame seeds
4 cups peanut oil (4 to 5)

1. In a large bowl mix together the sweet rice flour with the regular rice flour and stir until they are thoroughly combined.

2. In a smaller bowl mix the sugar and the water and stir until the sugar dissolves.

3. Pour the sugar water into the flour mixture and stir until a dough forms. It should have the consistency of cookie dough.

4. Open the can of sweet bean paste and set it aside.

5. Place the sesame seeds in a large bowl or on a large plate and set them aside.

6. Next, set up a work area to roll and fill the sesame balls. Have a floured surface on which to work. Place a little extra regular rice flour on this surface to flour your hands. Place the sweet bean filling, sesame seeds, a bowl of water, and a plate to place the finished balls on close by.

kocatah
March 10th, 2011, 08:39 AM
has anyone got a recipe for sweet and sour sauce please;)

Kitchen Witch
March 10th, 2011, 02:02 PM
has anyone got a recipe for sweet and sour sauce please;)

have you used our search? type in what you are looking for and tons of recipes will pop up for you!

I hope this helps -

alp12ha
March 11th, 2011, 04:59 AM
I like chinese foods so much
i like specially chinese fried rice

dinnertool
April 16th, 2011, 06:47 AM
thanks for a nice forum which is helpful to know the best recipe secrets
Chinese Recipes (http://www.allfoodrecipe.co.uk)

cookinmaven
April 16th, 2011, 04:16 PM
has anyone got a recipe for sweet and sour sauce please;)

This will not be "electric-red" and crystal clear but the taste is good.

Sweet and Sour Dipping Sauce
Yields about 1/2 cup
Ingredients:
1/3 cup white or rice vinegar (Note: rice vinegar gives milder-tasting result)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

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

(Original cook's notes: If desired, you can add 1 green pepper cut into chunks, and canned pineapple chunks after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the amount of water constant.)


Option #2
I have not personally tried this one yet, (it was passed on to me with recommendations) but this one looks quite good also. You could always omit the bell pepper and the pineapple if you didn't want it chunky.


Sweet and Sour Sauce with Pineapple and Bell Peppers
Cook Time: 15 Minutes

Ingredients:
1 cup white sugar
1/2 cup brown sugar
1/4 cup cornstarch
1/2 cup honey
2/3 cup white vinegar
1/2 cup soy sauce
20 oz can of chunk pineapple, drained
Juice from the pineapple
1/2 cup ketchup
1 1/2 cup diced bell peppers (Original cook's note: I use a combination of red, orange and yellow, but green will work fine.)

Directions:
1. Before turning on the stove, place the sugars and cornstarch in a medium saucepan and mix well.
2. Mix in vinegar, honey, soy sauce, ketchup and pineapple juice, turn on the heat and gently bring to a boil.
3. Add the pineapple and bell pepper and stir continuously until the mixture has thickened.

rozerleft
July 20th, 2011, 01:33 PM
It doesn't get much simpler than this!

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

Antilope
February 2nd, 2013, 10:38 PM
Easy Chinese Restaurant Hot and Sour Soup

Here's a Hot and Sour Soup recipe that we like a lot.
We use to eat out a lot just for this soup. Making it at home saves a lot of money. It tastes very close to what you get at a Chinese restaurant. All of these ingredients should be available at most U.S. supermarkets, some in the Asian foods section. The white pepper and sesame oil are the "secret" ingredients that seem to give the authentic taste.

Easy Chinese Hot and Sour Soup

4 cups of chicken broth
4 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork (canned chicken ok)
1/2 cup drained canned mushrooms (type of your choice), sliced or diced
1/4 cup canned bamboo shoots, drained and julienned
1/2 tablespoon Thai Chili Garlic Sauce (Tabasco Sauce and a little garlic powder as a substitute is ok)
1/4 teaspoon ground white pepper
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
3 oz firm tofu, cut into 1/4 inch dice
2 green onion stalks, diced (including green tops)
1/4 cup distilled white vinegar
1/2 teaspoon toasted sesame oil

Bring chicken broth to a simmer in a 2-quart saucepan.
Add soy sauce, meat, mushrooms, bamboo shoots, Thai Chili Garlic Sauce and white pepper.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
-Simmer for 2 or 3 minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add tofu and green onions to soup. Stir well. Remove from heat.
-Add distilled white vinegar and sesame oil.
-Stir a few times and serve.

Makes about 4 cups.