Chinese Recipes Wanted

Looking for several here - not sure what they are called so it makes them harder to find!

  1. Chinese Plum balls - these are breaded and deep fried and they have a plum sauce in the middle - or a plum jam?

  2. Kind of like a fried spagetthi - I guess? I know it’s not Lo Mein (those noodles are too soft) - but it has the same type of noodles in it.

  3. The pork that they put on a skewer? Would love to know how to make that!

  4. A shrimp - that is not breaded. Think it has either teriyiki sauce on it or soy sauce - maybe a little bit of garlic in it? I think this is also a fried type shrimp.

  5. Also one that is called the “Happy Family” - know the name of that one but not sure what’s in it!

  6. Almond Cookies.

Oh crissybird!!! Did you check our INTERNATIONAL RECIPES and look at our Chinese Thread? There may be something there for you.

China Noodle Happy Family

3 pieces jumbo shrimp
3 pieces scallop
6 pieces beef
6 pieces chicken
6 pieces pork
6 pieces crab meat
4 pieces broccoli
4 pieces nappa cabbage
4 pieces bell peppers
4 pieces carrots
6 pieces snow peas
5 pieces zucchini

Sauce
1 t. oyster sauce
1 t. soy sauce
1/2 t. sesame oil
1/2 t. minced garlic
2 t. cooking wine
1/4 t. ginger
1/2 t. Hoi Sin sauce
1/4 t. onions
2 t. cornstarch

Stir fry meats and vegetables together in hot oil.

Sauce
Mix together all ingredients, adding the cornstarch last.

Pour over the meat.

Oriental Shrimp

2 Tbsp vegetable oil
2 pounds shrimp, shelled and deveined
1 scallion or small onion, chopped
1/2 cup hot chicken stock
1/2 cup thinly sliced water chestnuts
1 package frozen peas
3 thin slices fresh ginger
2 Tbsp light soy sauce
2 Tbsp sherry
2 tsp cornstarch
1 Tbsp water

In skillet heat oil, add shrimp and onions and cook, stirring, until shrimp turn pink and onions are tender but not brown, about 1 minute.

Add stock, water chestnuts, peas and ginger. Cover and cook until peas and shrimp are tender, about 3 minutes.

Remove cover and stir in the soy sauce, sherry and cornstarch dissolved in the water. Cook until sauce is clear and slightly thickened.

Shanghai Shrimp

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.

PORK TERIYAKI

1 pound pork tenderloin ; cut into 6 × 1/2 × 1/8 inch strips
2 tablespoons sliced green onion
1 tablespoon brown sugar
1/2 teaspoon ginger
1 clove garlic ; minced
1/2 cup soy sauce
1/4 cup dry sherry

-= Instructions =-
Combine all ingredients except pork strips, mix well. Add pork to marinade, cover and marinate in refrigerator at least one hour. Thread meat onto skewers. Broil or grill, turning frequently, 4-5 minutes. Serve with rice, if desired.

This is NOT what you asked for - but I am sharing this anyway (cuz I can’t find my Chinese Plum Balls recipe right now) LOL:

Slivkove Gule

Ingredients:
Potato dough
Plums (the small oval kind called Italian)
Bread Crumbs
Butter
Powdered Sugar

You make basic potato dough by hand-mashing boiled potatoes
with one egg, some salt, and adding just enough flour so it all
sticks together (and to your hands as well).

After washing off the stuff on your hands, you sprinkle a board with
flour, and places the dough in the bowl onto the board.

With floured hands, you roll the dough into a 3" diameter sausage.
You cut this into 1" rounds, placing 1 plum in each, then rolling the
dough around into a solid ball.

These are placed in boiling water until they float.

In the meantime, you brown the bread crumbs with some butter,
then roll the boiled plum balls in them.

Once all the plum balls are coated with the bread crumbs and on a
platter, you sprinkle the whole platter with powdered sugar. Great
hot or cold.

CHINESE ALMOND COOKIES

2 3/4 c. flour
1 c. sugar
1/2 tsp. soda
1/2 tsp. salt
1 c. butter
1 slightly beaten egg
1 tsp. almond extract
1/3 c. slivered almonds

Bake in oven at 325 degrees for 15-18 minutes.

GLAZE:

Powdered sugar with milk and almond extract.

Yes I did check the International Recipes. I copied several from there. Any ideas on the fried noodles?

Pan Fried Noodle Recipe
Serving Size : 4

  1/2  pound           Barbecued pork strips
  1/2  cup               Chicken broth
1      pound            Fresh thin noodles
1      tablespoon    Thin soy sauce
                              Peanut oil
1      tablespoon    Chinese rice wine or dry
  2/3  cup               Chicken broth
                               sherry

BBQ PORK & VEGETABLE TOPPING:
1 tablespoon Oyster sauce
2 tablespoon Peanut oil
1 tablespoon Cornstarch in 2 T cold
1 pound Bok choy – in 2-in sections
- chicken broth

This is a basic chow mein. You can add meat or vegetables as you like.
BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan. Use a pair of chopsticks and your hands to untangle them as much as possible. Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. Cook over a low flame until the broth boils away and the bottom becomes brown and crisp. From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly. This should take about 10-to-12 minutes. To flip, first shake the pan to make sure the cake is not stuck to the bottom (if it is, dribble some oil around the edge to loosen it). Cover the pan with a wide lid. Flip the skillet over, holding the lid firmly. The cake will drop onto the lid. Slide the cake back into the pan to brown it on the other side. Add more oil around the edge if it seems to be sticking. To
serve, slide it out onto a plate and use it as a base for any dish with sauce.

TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles.

PORK LO MEIN - CHINESE STIR FRIED
NOODLES

1/2 lb. fresh pork butter (can use butterfly chops)

MEAT MARINADE:

2 tsp. cornstarch
1 tsp. sugar
1 tsp. soy sauce
1 tsp. cooking wine

VEGETABLES:

1 tbsp. fresh ginger (cut very fine)
5 or 6 lg. mushrooms
1/2 c. bamboo shoots
1 red bell pepper or carrot
1 sm. onion, cut in wedges
2 green onion, shredded
1 med. zucchini or celery, cut in 1" strips

SAUCE MIXTURE:

4 tsp. cornstarch
1 c. chicken broth
2 tbsp. oyster sauce or soy sauce
2 cloves garlic, crushed
1/4 tsp. ginger
4 tbsp. peanut oil

SEASONING FOR NOODLES:

1 lb. fresh egg noodles
2 tbsp. oil (peanut)
1 tbsp. sesame oil
2 tbsp. oyster oil or soy sauce
1 1/2 tbsp. soy sauce
1 1/2 tsp. vinegar

Cut pork into thin strips. Mix with meat marinade for 1/2 hour. Slice mushrooms, bamboo shoots (can use cabbage here), red pepper and zucchini into thin strips. Mix sauce. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot.

COOKING: Heat 2 tablespoons oil in wok. Stir fry all vegetables together for 2 to 3 minutes; sprinkle on a little salt and 1 teaspoon of sugar; set aside. Add 2 tablespoons oil and stir fry pork until done. Add sauce mixture. Stir until thickened; add the vegetables. Stir until well mixed.

Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot, add noodle servings. Serve meat and vegetables over noodles. (You can serve over rice.)