Recipes Chinese
SPICY CHICKEN
Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate
chicken in cornstarch mixture for 15 minutes.
Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and
crushed
(by user) SPICY COLD NOODLES WITH CHICKEN
Noodles: In large pot of salted boiling water, cook noodles until chewy;
rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent
sticking. Cover & refrigerate until ready to use.
Chicken: Remove and discard skin from chicken breast. Steam breast for
15 mi
(by user) STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
Preparation: Soak dried mushrooms in hot water for 1/2 hour or until
soft.
Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick,
quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade
ingredients to chicken; marinate for at least 30 mi
(by user) STEAMED STUFFED BITTER MELON
Combine the stuffing ingredients in a large bowl. Mix them thoroughly.
The hands are the best tool for this job.
Cut the bitter melon into 1-inch slices; discard the end pieces. With a
paring knife, trim out the insides. Lift them out. Stuff the cavity of
each slice
(by user) STIR FRY
Here is a generic version of stir fried vegetables 1.
Heat pan until it is very hot, add oil, then stir fry the garlic until you
can smell it 2. Add the vegetables that have all been cut to a uniform
size, Stir fry 1 min, 3. Sprinkle with a pinch of sugar then 2 T water,
c
(by user) PON PON SHREDDED CHICKEN
* (to produce approximately 1 1/2 cups of shredded chicken)
1. Mix well, separately, seasoning and sauce ingredients.
2. Bring stock (or salted water) to the boil, immerse chicken breasts
and turn off flame. Soak until cooled, then shred into strips.
(Alternatively
(by user) Potstickers
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot
chili oil in large bowl and mix well. To assemble: Dust waxed or
parchment paper with cornstarch.
Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly
so filling forms narrow band
(by user) Stir-Fried Pineapple Chicken
Cut chicken into thin slices. Heat several tablespoons of oil in bottom
of wok Add pineapple, several dashes of salt and enough broth to cover.
Cook for 1 minute. Add chicken and cornstarch (diluted in water to make a
thick paste), sesame oil, brandy, soy sauce and sugar. Cook
(by user) Sweet and Sour Pork
Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in
hot peanut oil (360) until brown, about 8 minutes. Remove and drain on
paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar,
pineapple juice, and soy sauce; bring to boiling. Blend cor
(by user) TAG: sauce, ,
SWEET AND SOUR PORK
Batter: Beat 1 egg with 2/3 C milk, 1 C sifted flour, 2 tsp baking powder,
1/2 tsp salt Cut pork in 1 inch cubes and simmer in water and soy sauce;
add sugar and cook 15 minutes. Drain. Remove seeds from tomatoes.
Combine veggies and cook a few minutes in butter, Add pineapple a
(by user) TAG: sugar, batter, sweet, ,
SZECHUAN CASHEW CHICKEN
SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl
and stir in chicken. Marinate in refrigerator for 20 minutes.
Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into
3/4 inch lengths. Mix cornstarch, water and soy, set aside.
(by user)
TAG: chicken, pepper, cornstarch, szechuan, cashew, ,
TAG: cilantro, sauce, ,
TAG: place, spareribs, ,
(by user)
TAG: chicken, pepper, cornstarch, szechuan, cashew, ,
Szechuan Peanut Sauce
* Cilantro is usually sold in small bunches. You will need only about 1/3
of an average bunch or 2-3 of the stems with leaves attached. It may also
be sold as coriander or Chinese parsley.
Place all ingredients in food processor EXCEPT cilantro. Process only
long e
(by user) TAG: cilantro, sauce, ,
SLOW SIMMERED PORK ROAST
Mix together all the ingredients except the pork.
Place the meat in an ovenproof casserole just large enough to hold it. A
crockpot may be used.
Pour the sauce over the top, cover the dish and bake at 275 degrees from
5 to 8 hours, depending on your taste.
(by user) Spareribs With Black Beans
Place the spareribs pieces in a colander and pour 2 qts. boiling water
over them, (do this over the sink). Drain well and stir-fry until lightly
browned. Drain fat and place them in a boil. Add all other ingredients
except the onions and green pepper. Mix well and then add the
(by user) TAG: place, spareribs, ,
SZECHWAN CHICKEN AND CASHEWS
Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black.
Add chicken and stir fry for 2 minutes. R
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TANGERINE BEEF
Combine beef with marinade; let stand 20 min. Heat oil in a wok or large
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,
reheat il and add chili peppers; stir-fry 10 sec.
Add b
(by user) Thai Barbecued Chicken
Place the marinade ingredients in a food processor and process to a paste.
Place the chicken in a sealable plastic bag with the marinade. Turn the
bag several times so the chicken is well coated. Refrigerate for 4 hours
or overnight, turning the bag ocassionally to distribute
(by user) Traditional Veg Stir-fry sauce
Dissolve the corn starch in a few tbs. of warm water, then mix all
ingredients together. Pour over the stir fry in the last minute or so,
stir until the cornstarch thickens. *light soy sauce has much less salt
than regular; some prefer the saltier flavor of standard soy. I like
(by user) Twice Cooked Pork
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the
green onions in half crosswise and add to pork, then add enough water to
barely cover meat. Bring to a simmer; cover and simmer until meat is
tender when pierced (about 45 minutes).
Lift meat from b
(by user) Stir-Fried Chicken Teriyaki
Combine first 6 ingredients in bowl. Add chicken to marinade and stir.
Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half
of marinade in Wok over medium-high heat. Add chicken and stir-fry 4
minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add
(by user) Stir-Fried Liver
Slice liver thin and mix with corn starch and crushed garlic. Brown
quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until
meat is evenly browned, then add chopped scallions and soy sauce. Continue
cooking with constant stirring for 6 to 9 minutes. A tablesp
(by user) Szechuan Stir-Fry
* Use your choice of oils, or use canola or peanut oil with dash of sesame
oil added.
Prepare all vegetables and meat before beginning to cook this recipe.
In small bowl, combine sherry, oyster sauce, water, pepper flakes and the
cornstarch. Mix well.
(by user) Szechwan Beef Stir Fry
Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch
thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir
into meat. Heat remaining 2 tsp oil in large skillet or wok over
medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds
(by user) Wok-Fried Sweet and Sour Pork
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup,
soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper
seasoning. Set aside.
PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1
tablespoon cornstarch until smooth
(by user)
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