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 themover 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 storedin 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. Addall the remaining ingredients, increase the heat to moderate, then boil themixture, uncovered, for 1 minute to slightly reduce the liquid. Pour theboiling dressing over the bean sprouts, toss well, then cover the bowl andchill the salad for several hours. Toss again before serving.
Showing posts with label chinese food. Show all posts
Showing posts with label chinese food. Show all posts
Sesame Chicken
1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonallyboiled rice, to serve
Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy saucefew drops of Tabasco sauce
1-inch piece fresh ginger, grated1 garlic clove, crushed
1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine ordry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, gingerand garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry overmoderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain themeat, reserving the marinade, and stir- fry a few pieces at a time untilbrowned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Addthe scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reservedmarinade, and stir over a moderate heat for a further 2 minutes, or untilthe ingredients are evenly coated with glaze. Sprinkle the sesame seedson top and serve immediately with boiled rice.
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonallyboiled rice, to serve
Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy saucefew drops of Tabasco sauce
1-inch piece fresh ginger, grated1 garlic clove, crushed
1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine ordry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, gingerand garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry overmoderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain themeat, reserving the marinade, and stir- fry a few pieces at a time untilbrowned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Addthe scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reservedmarinade, and stir over a moderate heat for a further 2 minutes, or untilthe ingredients are evenly coated with glaze. Sprinkle the sesame seedson top and serve immediately with boiled rice.
Kung Pao Chicken
2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling tocoat sides. Add chilies and cook, stirring, until fragrant, about 10seconds. Add chicken and stir-fry for 2 minutes. Remove chicken andchilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlicand cook, stirring, until fragrant, about 10 seconds. Add celery, bellpepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce andbring to a boil. Add cornstarch solution and cook, stirring, until sauceboils and thickens. Add peanuts and stir to coat.
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling tocoat sides. Add chilies and cook, stirring, until fragrant, about 10seconds. Add chicken and stir-fry for 2 minutes. Remove chicken andchilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlicand cook, stirring, until fragrant, about 10 seconds. Add celery, bellpepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce andbring to a boil. Add cornstarch solution and cook, stirring, until sauceboils and thickens. Add peanuts and stir to coat.
Empress Chicken Wings
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 soysauce, 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 coatchicken pieces with cornstarch; add to skillet and brown slowly on all sides.Remove chicken; drain off fat. Stir water and reserved marinade into sameskillet. Add chicken; sprinkle green onions and slivered ginger evenly overchicken. Cover and simmer for 5 minutes, or until chicken is tender.
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 soysauce, 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 coatchicken pieces with cornstarch; add to skillet and brown slowly on all sides.Remove chicken; drain off fat. Stir water and reserved marinade into sameskillet. Add chicken; sprinkle green onions and slivered ginger evenly overchicken. Cover and simmer for 5 minutes, or until chicken is tender.
Orange Beef
1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or moreFresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixtureis foamy. Add the beef and toss to coat the pieces well. Set aside.Cut meat into 2x2-inch pieces. Heat 4 tbs. Peanut oil in wok.Fry quickly, just until crispy and browned, remove to wok rack to drain.Add remaining 2 tbs. Peanut oil to wok.
Add orange rind and red peppersto hot oil in wok. Stir-fry until orange rind begins to darken and aromafrom oil becomes pleasant. Add remaining ingredients and stir until bubbly(add more beef stock if too thick). Add fried beef and toss to coat withsauce. Serve at once with steamed white rice.
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or moreFresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixtureis foamy. Add the beef and toss to coat the pieces well. Set aside.Cut meat into 2x2-inch pieces. Heat 4 tbs. Peanut oil in wok.Fry quickly, just until crispy and browned, remove to wok rack to drain.Add remaining 2 tbs. Peanut oil to wok.
Add orange rind and red peppersto hot oil in wok. Stir-fry until orange rind begins to darken and aromafrom oil becomes pleasant. Add remaining ingredients and stir until bubbly(add more beef stock if too thick). Add fried beef and toss to coat withsauce. Serve at once with steamed white rice.
Egg Rolls
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. salt1 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
PREPARATION:
Boil cabbage and celery until very tender. Drain and squeezeout excess water. Shred very fine and set aside todrain further. Parboil shrimp and fry or bake pork. Mince both. Shredwater 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 eggrolls. When skin turns light golden brown, remove from oil and drain. (Atthis point restaurants refrigerate them and finish the cooking process asneeded.) 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 (asanything overcooked becomes dry) and the outside will be crisp.
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. salt1 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
PREPARATION:
Boil cabbage and celery until very tender. Drain and squeezeout excess water. Shred very fine and set aside todrain further. Parboil shrimp and fry or bake pork. Mince both. Shredwater 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 eggrolls. When skin turns light golden brown, remove from oil and drain. (Atthis point restaurants refrigerate them and finish the cooking process asneeded.) 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 (asanything overcooked becomes dry) and the outside will be crisp.
General Tsao's Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cupsoy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir untilsugar dissolves. Refrigerate until needed.In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.Stir in egg. Add 1 cup cornstarch and mix until chicken pieces arecoated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees untilcrispy. Drain on paper towels.Place a small amount of oil in wok and heat until wok is hot. Add onionsand peppers and stir-fry briefly. Stir sauce and add to wok.Place chicken in sauce and cook until sauce thickens.
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cupsoy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir untilsugar dissolves. Refrigerate until needed.In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.Stir in egg. Add 1 cup cornstarch and mix until chicken pieces arecoated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees untilcrispy. Drain on paper towels.Place a small amount of oil in wok and heat until wok is hot. Add onionsand peppers and stir-fry briefly. Stir sauce and add to wok.Place chicken in sauce and cook until sauce thickens.
Mandarin Pancakes
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 afork until dough is evenly moistened. On a lightly floured board, kneaddough until smooth and satiny, about 5 minutes. Cover and let rest for 30minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equalpieces. 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 arolling pin, roll to make a circle 6 inches in diameter. Stack and rollremaining pairs of pancakes the same way. Cover with a damp cloth toprevent drying.
Cooking:
1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakesand cook, turning once, until lightly browned and bubbles appear on thesurface, about 2 minutes on each side. Remove from pan and separateinto 2 pancakes while still hot. Stack cooked pancakes on a plate whilecooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwaveoven or wrap in a clean dish towel and steam in a bamboo steamer for5 minutes.
3/4 cup boiling water
2 tablespoons sesame oil
1. Place flour in a bowl. Add boiling water, stirring with chopsticks or afork until dough is evenly moistened. On a lightly floured board, kneaddough until smooth and satiny, about 5 minutes. Cover and let rest for 30minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equalpieces. 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 arolling pin, roll to make a circle 6 inches in diameter. Stack and rollremaining pairs of pancakes the same way. Cover with a damp cloth toprevent drying.
Cooking:
1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakesand cook, turning once, until lightly browned and bubbles appear on thesurface, about 2 minutes on each side. Remove from pan and separateinto 2 pancakes while still hot. Stack cooked pancakes on a plate whilecooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwaveoven or wrap in a clean dish towel and steam in a bamboo steamer for5 minutes.
Fried Won Tons
1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.Mix with prawns, pork, water chestnuts, green onions, half of thebeaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring topcorner to meet bottom corner. Press to seal. Moisten left cornerand bring right corner to meet it. Press to seal. This should giveyou a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2minutes). Turn over once. Drain and serve hot.
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.Mix with prawns, pork, water chestnuts, green onions, half of thebeaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring topcorner to meet bottom corner. Press to seal. Moisten left cornerand bring right corner to meet it. Press to seal. This should giveyou a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2minutes). Turn over once. Drain and serve hot.
Lo Mein
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, chopped1 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 thevegetable oil and all the sesame oil. Put in ginger and garlic tobrown first, then all the other vegetables. Stir and cook for oneminute over high heat. Add the sherry. Cover and cook oneminute 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 heatto medium. Add cooked noodles and stir constantly to heatthrough and to coat the noodles with oil for a couple minutes.Add your choice of meat and reserved vegetables; mixthoroughly.
Add reserved soy sauce mixture and stir untilnoodles become one even color. Serve.
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, chopped1 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 thevegetable oil and all the sesame oil. Put in ginger and garlic tobrown first, then all the other vegetables. Stir and cook for oneminute over high heat. Add the sherry. Cover and cook oneminute 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 heatto medium. Add cooked noodles and stir constantly to heatthrough and to coat the noodles with oil for a couple minutes.Add your choice of meat and reserved vegetables; mixthoroughly.
Add reserved soy sauce mixture and stir untilnoodles become one even color. Serve.
Garlic Chicken
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firmbut not frozen solid. Slice crosswise into thin shreds. In small bowl,lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,stirring until cornstarch is dissolved.
Add chicken and mix well to coatall pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices.Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic towok and stir-fry about 30 seconds, until ginger and garlic are fragrantbut not brown. Return chicken to wok, restir sauce ingredients and addto wok. Cook, stirring constantly, until mixture is well combined, hot andbubbly and thickens slightly.
Turn off heat and splash with about 1 tspof dark sesame oil. Serve over rice.
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firmbut not frozen solid. Slice crosswise into thin shreds. In small bowl,lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,stirring until cornstarch is dissolved.
Add chicken and mix well to coatall pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices.Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic towok and stir-fry about 30 seconds, until ginger and garlic are fragrantbut not brown. Return chicken to wok, restir sauce ingredients and addto wok. Cook, stirring constantly, until mixture is well combined, hot andbubbly and thickens slightly.
Turn off heat and splash with about 1 tspof dark sesame oil. Serve over rice.
Fortune Cookies
8 oz. All-purpose flour
2 Tbl. Cornstarch4 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 tablespoonscorn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Eggwhites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat untilsmooth consistency.
2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Preparedoven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circleon a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Removeone 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 thefinished cookie in a muffin pan with the ends down to hold its unique shape.
2 Tbl. Cornstarch4 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 tablespoonscorn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Eggwhites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat untilsmooth consistency.
2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Preparedoven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circleon a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Removeone 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 thefinished cookie in a muffin pan with the ends down to hold its unique shape.
Foo Yung
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. Linea platter with several thicknesses of paper towel. Mix all ingredientsexcept the vegetable oil together in a mixing bowl.Heat a frying pan hot and dry.
Put in vegetable oil to a depth ofabout 1/2 inch. Keep oil at this level by adding more, as some isabsorbed in cooking. Bring oil temperature to medium. Stir up theomelet mixture each time before you take a scoopful of it out, inorder 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 gentlyput into the frying pan.
When the first omelet has stiffened, gentlymove it over to make room for the next. The number of omelets youcan make at once depends on the size of your frying pan. When oneside of the omelet has turned golden brown, turn over gently withpancake turner to fry the other side. When done, transfer fromfrying pan onto paper-lined platter.
Keep warm in oven until allthe 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 boilslowly with frequent stirring. When gravy has thickened, turn heatto very low to keep it warm until ready to use.
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. Linea platter with several thicknesses of paper towel. Mix all ingredientsexcept the vegetable oil together in a mixing bowl.Heat a frying pan hot and dry.
Put in vegetable oil to a depth ofabout 1/2 inch. Keep oil at this level by adding more, as some isabsorbed in cooking. Bring oil temperature to medium. Stir up theomelet mixture each time before you take a scoopful of it out, inorder 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 gentlyput into the frying pan.
When the first omelet has stiffened, gentlymove it over to make room for the next. The number of omelets youcan make at once depends on the size of your frying pan. When oneside of the omelet has turned golden brown, turn over gently withpancake turner to fry the other side. When done, transfer fromfrying pan onto paper-lined platter.
Keep warm in oven until allthe 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 boilslowly with frequent stirring. When gravy has thickened, turn heatto very low to keep it warm until ready to use.
Cantonese Roast Duck
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 drywith 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 ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove. Place a large rack in theroasting pan and bring the water to a boil. Choose an oval casserole largeenough 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 timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20minutes. Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using acleaver, disjoint and cut the duck through the bone into bite size pieces.Arrange the pieces on a serving platter, garnish with cilantro and serve.
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 drywith 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 ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove. Place a large rack in theroasting pan and bring the water to a boil. Choose an oval casserole largeenough 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 timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20minutes. Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using acleaver, disjoint and cut the duck through the bone into bite size pieces.Arrange the pieces on a serving platter, garnish with cilantro and serve.
Almond Biscuits
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 essenceblanched almonds for decorationbeaten 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 eggand almond essence. Stir in the sifted dry ingredients to make a stiffdough.
2. Form the mixture into balls about 1 - 1.5 inch diameter and place theseon a greased baking tray. Place half an almond (split lengthways) oneach 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 oruntil golden. Cool on a wire rack. This quantity makes about 45biscuits.
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essenceblanched almonds for decorationbeaten 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 eggand almond essence. Stir in the sifted dry ingredients to make a stiffdough.
2. Form the mixture into balls about 1 - 1.5 inch diameter and place theseon a greased baking tray. Place half an almond (split lengthways) oneach 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 oruntil golden. Cool on a wire rack. This quantity makes about 45biscuits.
Hoisin Beef & Scallion Rolls
1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger --chopped, freshdash black pepper
1/2 cup hoisin sauce
1 bunch scallions
In a shallow dish, mix together the soy sauce, oil, garlic, ginger, andsome pepper. Add the beef and marinate overnight in the refrigerator,turning once. Heat the broiler. Pat the marinated meat dry and broilthe steak, about 4 inches from the heat, until rare, 5 to 6 minutesper side.
Cool completely and then slice very think on the bias, acrossthe grain of the meat. Trim the slices to form approximately 2 x 4 inchstrips. Brush a thin layer of hoisin sauce on each strip of beef. Laya 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.
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger --chopped, freshdash black pepper
1/2 cup hoisin sauce
1 bunch scallions
In a shallow dish, mix together the soy sauce, oil, garlic, ginger, andsome pepper. Add the beef and marinate overnight in the refrigerator,turning once. Heat the broiler. Pat the marinated meat dry and broilthe steak, about 4 inches from the heat, until rare, 5 to 6 minutesper side.
Cool completely and then slice very think on the bias, acrossthe grain of the meat. Trim the slices to form approximately 2 x 4 inchstrips. Brush a thin layer of hoisin sauce on each strip of beef. Laya 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.
Shrimp with Snow Peas
2/3 lb. tiger prawns
Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt1/2 tsp. grated ginger
1 1/2 tsp. cornstarch1 tsp.water
Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce
also needed:
1/2 cup vegetable oil1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peasShell and devein prawns.
Rinse and pat dry with a paper towel. Combinemarinade in medium bowl. Add prawns and mix well. Let stand 30 mins.Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Addprawns and stir fry until pink.
Remove from wok, and place on plate.Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoningsauce and stir slightly until think and bubbly. Add cooked prawns. Stirto coat everything with sauce.
Serve hot with cooked rice.
Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt1/2 tsp. grated ginger
1 1/2 tsp. cornstarch1 tsp.water
Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce
also needed:
1/2 cup vegetable oil1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peasShell and devein prawns.
Rinse and pat dry with a paper towel. Combinemarinade in medium bowl. Add prawns and mix well. Let stand 30 mins.Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Addprawns and stir fry until pink.
Remove from wok, and place on plate.Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoningsauce and stir slightly until think and bubbly. Add cooked prawns. Stirto coat everything with sauce.
Serve hot with cooked rice.
Hot and Sour Soup
2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake 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.
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake 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.
Fried Rice
2 eggs1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly;the eggs should not be well beaten.Heat wok or pan hot and dry. Add the oil. Brown the garlic andginger slightly, then add the rice. Cook for 2-3 minutes, stirringto break up lumps and coat with oil.
Add the rest of the ingredientsexcept the egg mixture. Fry and stir constantly until thoroughlymixed. Add the egg mixture while stirring the rice so it will coveras much of the ingredients in the pan as possible.
Cook about2 minutes, stirring constantly. Serve while hot.
1/8 teaspoon groung white pepper
1/4 cup soy sauce4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly;the eggs should not be well beaten.Heat wok or pan hot and dry. Add the oil. Brown the garlic andginger slightly, then add the rice. Cook for 2-3 minutes, stirringto break up lumps and coat with oil.
Add the rest of the ingredientsexcept the egg mixture. Fry and stir constantly until thoroughlymixed. Add the egg mixture while stirring the rice so it will coveras much of the ingredients in the pan as possible.
Cook about2 minutes, stirring constantly. Serve while hot.
Barbecued Spareribs
2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribsin a shallow pan or platter. Mix remaining ingredients for amarinade and spread over both sides of the spareribs. Let standfor at least two hours.
Place one oven rack at the top of the oven and one at the bottom.Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooksacross its width, on the thick edges, and suspend under top rack.Place a large pan with 1/2" water on bottom rack.
This pan willcatch the drippings and keep the meat from drying out. Cookspareribs for about 45 minutes.
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribsin a shallow pan or platter. Mix remaining ingredients for amarinade and spread over both sides of the spareribs. Let standfor at least two hours.
Place one oven rack at the top of the oven and one at the bottom.Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooksacross its width, on the thick edges, and suspend under top rack.Place a large pan with 1/2" water on bottom rack.
This pan willcatch the drippings and keep the meat from drying out. Cookspareribs for about 45 minutes.
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