Club Food

Shrimp and Cashew Stir-Fry

1 pound medium size uncooked shrimp
1/3 cup dry roasted cashews
3 tablespoons peanut or vegetable oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 ounces mushrooms, sliced
1 clove garlic, minced or pressed
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach, leaves only
1/4 pound pea pods, ends and strings removed (optional)
Salt
Cooked rice

Shell and devein shrimp; set aside.

Stir cashews in heated oil in a large frying pan until they give
off a nut-like aroma and begin to brown.
Remove with a slotted
spoon and reserve.
To oil add onion and celery.
Cook, stirring
occasionally over medium- high heat until onions are transparent,
about 3 minutes.
Add mushrooms and cook until they begin to brown.
Mix in garlic and shrimp, stirring until shrimp turns pink.

Mix cornstarch with soy sauce and chicken broth or water until
very smooth.

Add spinach and peas to shrimp mixture; stir 30 seconds.
Mix in
cornstarch mixture, stirring just until thickened.
Taste and add
salt or soy sauce if needed.
Sprinkle with reserved cashews.

Serve shrimp over hot cooked rice.

Shrimp Cantonese

Posted by Annette

Serves 4.

2 pounds raw shrimp
1 tablespoon oil
1/2 clove garlic
Salt
1/2 pound fresh pork, chopped fine
2 tablespoons soy sauce
1/2 cup hot water
1 1/2 tablespoons cornstarch mixed with a little cold water
2 eggs

Shell shrimp and split them down the back but not all the way
through.
Devein them.
Wash well and drain.
Put oil into a hot
frying pan.
Add garlic and salt, and brown.
Remove garlic.
Add
chopped pork.
Stir well over low heat until browned.
Add soy sauce.
Stir some more and add shrimp.
Stir again and add hot water.
Cover
and boil for 3 minutes.
Add cornstarch mixture slowly.
Stir.
Crack
and drop eggs into pan.
Stir slowly for 1/2 minute before
serving.

Shrimp Egg Foo Yung

Posted by WingsFan91 8/8/2001 5:45 am

Well, I tried Egg Foo Yung at a local Chinese restaurant for the
first time the other day and YUMMMM!!!! Loved that sauce they pour
all over it too!! So, here we go:

4 eggs
1/2 cup cooked or canned shrimp
4 tablespoons peanut or corn oil
1/4 cup chopped onions
1/4 cup chopped dried black mushrooms
1 chopped scallion
1 cup fresh bean sprouts
1/2 teaspoon granulated sugar

Sauce
2 teaspoons cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon ginger
1/4 teaspoon 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.

Shrimp Fried Rice

Posted by bettyboop50 May 10, 2001

8 ounces shrimp (peeled, deveined and no tails)
2 cloves garlic (thinly sliced)
4 green onions (sliced)
3 eggs (beaten)
4 cups cooked rice
2 tablespoons olive oil
2 tablespoons soy sauce

In a wok, heat 1 tablespoon oil till hot, add garlic and fry
till brown, take out and discard.
Add shrimp to oil and stir fry
till COOKED THROUGH (2 to 3 minutes).
Remove shrimp and set aside.
Add other tablespoon of oil to wok and scramble eggs set aside.
Add
rice to wok and stir fry until hot and dry, add soy sauce and stir
until rice is even brown in color.
Add shrimp and eggs and stir fry
2 minutes.
Add green onions and stir fry another 2 to 3 minutes or
until onions are good and hot.

Serve immediately.

Steamed Cantonese-Style Fish

Posted by swm56 6/11/01 9:39:48 am

Source: Recipe courtesy of Ken Hom

1 pound firm white fish fillets, such as cod or sole,
skinned, or a whole fish such as sole or
turbot
1 teaspoon coarse sea salt or plain salt
1 1/2 tablespoons finely shredded fresh ginger
3 tablespoons finely shredded scallions
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon peanut oil
2 teaspoons sesame oil
Cilantro sprigs, to garnish

Pat the fish dry with paper towels and evenly rub with the salt,
rubbing it inside the cavity as well if you are using a whole fish.
Put the fish on a heatproof plate and scatter the ginger evenly
over the top.

Set up a steamer or put a rack into a wok or deep pan.
Fill it
with 2 inches of water and bring to a boil over a high heat.
Put
the plate of fish on the rack, cover tightly and steam the fish
until it is just cooked.
Flat fish fillets will take about 5
minutes; whole fish, or fillets such as sea bass, will take 12-14
minutes.
The fish should turn opaque and flake slightly but still
remain moist.

Remove the plate of cooked fish and our off any liquid that may
have accumulated.
Scatter the scallions on the fish, then drizzle
with the light and dark soy sauces.
Heat the two oils together in a
small saucepan until smoking, then immediately pour them over the
fish.
Garnish with cilantro and serve at once.

Stir-Fried Beef with Oyster Sauce

Posted by swm56 6/11/01 9:44:16 am

Source: Recipe courtesy of Ken Hom

1 pound lean beef steak
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons cornstarch
3 tablespoons peanut oil
3 tablespoons oyster sauce
1 1/2 tablespoons finely chopped scallions, to garnish

Cut the beef into slices 2 inches long and 1/4 inch thick,
cutting against the grain of the meat.
Put them into a bowl.
Mix in
the soy sauce, sesame oil, rice wine or sherry, and cornstarch.
Let
the meat marinate for 20 minutes.

Heat a wok until it is very hot, then add the peanut oil.
When
it is very hot and slightly smoking, add the beef slices and
stir-fry for 5 minutes or until lightly browned.

Remove the meat from the wok and drain well in a colander set
over a bowl.
Discard the drained oil.
Wipe the wok clean and reheat
it over a high heat.
Add the oyster sauce and bring it to a simmer.
Return the drained beef slices to the wok and toss them thoroughly
with the oyster sauce.
Turn the mixture on to a serving platter,
garnish with the scallions, and serve immediately.

Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style

Posted by swm56 April 2001

This is long and I’m sorry about that but this is a wonderful
recipe and much easier than it appears.
~ Sharon in the desert.

I have been a student of worldwide cooking for many years.
Over
those years, I have taken several courses, including two terms of
Chinese Cooking in 1979 from a Chinese woman working her way
through college by teaching cooking out of her family cookbook.
Certain fairly transparent changes were made to the recipes because
of the difficulty in getting some of the authentic ingredients in
the Midwest U.S.
in the seventies.
Even though those ingredients
are easily obtainable at the bountiful quantity of Chinese grocery
store across the country, The need is not there.
A friend of mine
who is the son of a licensed master chef from Korea and is,
himself, now the owner his own of a Korean-Chinese restaurant (the
family is Chinese, but lived in Korea before immigrating to the
U.S.).
has deemed my recipes as first quality.

China is a large country with many regions, just like the U.S.
What is called Sweet and Sour varies a lot from region to region.
Cantonese Sweet and Sour dishes are the most common and one the
most popular dishes in Chinese restaurants.
Unfortunately, many of
them are a too sweet, almost candied mess.
This Cantonese-style one
a very close to what is made in Taiwan in the home of the woman
that taught me Chinese cooking.
Only a couple of minor changes
where made because the authentic ingredients were too hard to find
the U.S.
in 1979.

1 pound pork good quality, no fat, boneless
meat (butt or loin is best)
OR 1 pound boneless chicken breast
OR 1 pound shelled shrimp (see special shrimp marinade)

A.
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon cornstarch*
1 tablespoon cold water
1 egg yolk

B.
1 green pepper
2 carrots
2 onions
1 can chunk pineapple or fresh if you wish

cup
4 tablespoons vinegar
4 tablespoons catsup
4 tablespoons granulated sugar
5 tablespoons cold water
5 tablespoons pineapple juice
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon toasted sesame oil

D.
1/2 cup or more cornstarch
4 cups oil

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

Cut peppers (remove seeds and membranes) into 1-inch squares.
Peel carrot and slice diagonally into 1/8-inch thick slices.
Peel
onion and cut into 1-inch 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 cornstarch.
When oil is
hot, add meat and cook until golden brown, about 4 minutes.
Remove
meat from skillet and drain well.
Put 2 tablespoons of oil in a
clean wok and heat it up good and hot.
Add 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 teaspoon salt, 1 teaspoon Chinese
cooking wine, 2 egg whites, 4 teaspoons cornstarch

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

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

Sweet and Sour Plum Sauce

Posted by WingsFan91 June 11, 2001

1 1/2 tablespoons sour plum
1 1/2 tablespoons granulated sugar
1 tablespoon ketchup
4 tablespoons water
1 teaspoon cornstarch

Bring all ingredients to a boil.

Sweet and Sour Sauce

Posted by swm56 6/11/01 11:21:27 am

4 tablespoons vinegar
4 tablespoons catsup
4 tablespoons granulated sugar
5 tablespoons cold water
5 tablespoons pineapple juice
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon toasted sesame oil

Mix all together and heat until thickened.
Use right away or
chill for later use.

Szechuan Chicken

Posted by Cookin Dad 9/22/02 9:25:22
am

Dear Recipe Goldmine Chinese Food Fans,

There are many variations of this recipe.
Here is one of the
better ones I occasionally make.
Please note that this is not kung
pao chicken which usually uses Szechuan peppercorns and the chicken
is stir-fried rather than fried.
Also, not all Szechuan chicken
dishes used fried chicken.
Hope you enjoy this.

Regards,

Cookin’ Dad

1 whole boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons cornstarch
1 egg white
3 tablespoons water

Sauce
2 tablespoons vegetable oil (to fry garlic, dried
Szechuan peppers and ginger)
3 tablespoons oyster sauce
3 tablespoons light (color) soy sauce*
3 tablespoons LOW SODIUM regular soy sauce
1/2 cup LOW SODIUM chicken broth
1 tablespoon dry white wine or sherry
6 to 12, or more, dried Szechuan peppers, depending
on how hot you like your food*
2 garlic cloves, minced
1/4 teaspoon ginger, minced
3 tablespoons minced green onions (green part only)
1/4 cup dry roasted peanuts (approximation, optional)
1 tablespoon sesame oil
2 teaspoons cornstarch mixed with equal amount
of water (used to thicken sauce)
1 1/2 tablespoons sizzling hot oil (used to give sauce
clear, glossy look)

* Substitute with regular if light not available

**I use six because my 5 year old daughter has low heat
tolerance (smile).

Batter
1 1/2 cups cornstarch
1 whole egg, plus one egg yolk
1 cup water

At least 5 hours before you cook this dish, cut your whole
chicken breast CROSSWISE into thin slightly-thicker-than-domino
strips.
Sprinkle salt and garlic powder evenly over chicken strips.
Next, add water followed by cornstarch.
Gently massage chicken
strips for 2-3 minutes until chicken strips are covered with very
thin white film.
Add egg white and mix in with fingers for one
minute or so.
Set in fridge.
Egg white and cornstarch along with
water will make meat very tender.

When you are ready to start cooking, mix together soy sauces,
oyster sauce and chicken broth.
You may have to add about 1/4 cup
water, or a little more, depending on how how salty your soy sauces
are.
BE SURE TO TASTE FOR SALTINESS.

Heat about 3 to 4 inches of vegetable oil or shortening to 350
to 360 degrees F.

Beat water, egg yolk and whole egg.
Remove your chicken strips
from fridge.
Place chicken in egg wash.
Once you have done this,
coat chicken strips with cornstarch.
Set aside for a couple of
minutes to allow breading to dry (key step in ensuring cornstarch
adheres to meat during frying cycle).

Drop chicken strips into hot oil and fry for about 2 minutes.
Do
not fry much longer than this or meat will be dry.
Remove chicken
from oil and set on paper towel-covered plate.
Next, heat 2
tablespoon oil until hot.
Throw in garlic, ginger and dried
peppers.
Cook for about 30 seconds, by which point you will feel
the garlic and dried pepper aroma assaulting your nostrils (smile).
Add soy sauce mixture, followed by wine.
Stir, allow to simmer for
a minute or so before adding cornstarch mixed with water and
reducing heat.
Sauce will start to thicken fairly quickly, during
which point you can add the sizzling hot oil used to fry
chicken.

The last steps involve quickly returning chicken back to wok and
mixing it with sauce.
Next, add minced green onion and stir quickly
before adding peanuts (optional).
Drizzle sesame oil over sauce,
quickly stir and remove mixture from wok.

Serve over white rice.

Szechuan Orange Chicken Wings

Posted by Olga 6/5/02 6:42:49 am

This is a great recipe for those who love Szechuan orange
chicken.
It is easier than the stir fried version done with the
chicken meat.
You can serve it with rice for a main course, but I
like to serve it as finger food as an appetizer.

2 pounds chicken wings

Marinade
3 cloves garlic, minced
4 teaspoons minced ginger root
4 teaspoons minced ginger root
3 green onions, minced
1/3 cup Hoisin sauce
1 tablespoon hot Chinese chili paste
2 tablespoons frozen orange juice concentrate
2 tablespoons grated orange peel
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon oriental sesame oil

Cut off the wings tips and reserve for making stock.
Cut the
remaining wing in half.

Combine all the ingredients for the marinade.
Add the wings to
the marinade, place in a clean plastic bag, tie securely and
marinate for a few hours in the refrigerator, turning the bag
occasionally to make sure the wings are well coated.

Preheat the oven to 400 degrees F.
Line a baking dish with
parchment paper.
Arrange the wings in a single layer.
Bake for 20
minutes, brush with the marinade, turn wings, brush other side and
bake 15 minutes longer.

Serve hot or at room temperature.

Vegetarian Egg Rolls

Posted by WingsFan91 7/19/01 5:08:59
am

1 package egg roll wrappers
Sesame oil
1 cup celery, finely chopped
1 onion, small, finely chopped
2 garlic cloves, minced
1 cup cabbage, finely shredded
1 cup mushrooms, finely chopped
1 green pepper, finely chopped
1/2 cup water chestnuts, finely chopped
1 cup sprouts, bean or seed, fresh
1/4 cup soybeans, dry cooked and pureed
3 tablespoons soy sauce
2 1/2 cups brown rice, cooked

In a wok or frying pan sauté the vegetables in
sesame oil in the order given.
After the onion has started
sautéing, add the remaining vegetables quickly so that
the total time with the heat on is about 5 minutes.
As soon as you
add the bean sprouts to the pan, turn off the heat.

Stir the pureed soybeans and soy sauce together.
Then stir this
mixture into the vegetables.
The whole mixture may be chilled
several hours, or used warm.
To prepare the rolls: place about 1/4
cup filling in the center of each pancake or egg roll wrapper; fold
the corners over envelope-style and seal with a flour-water
paste.

Heat a large frying pan with oil in the bottom.
Fry the rolls
until they are crisp and brown, turning only once.
You may deep fry
the rolls if you are into deep frying, but they are better cooked
only in a little oil.
Drain on paper bags or towels.

Keep the rolls hot in a 250 degree F oven up to an hour.
Or
reheat them at 450 degrees F for about 10 minutes.

Sweet and Sour Ribs

Posted by kccaid 6/15/01 11:42:20 am

Everyone who tastes this requests the recipe.
It’s really
different from the sweet and sour pork you get at Chinese
restaurants.
This recipe is from my grandmother and was originally
written to be made in an electric fry pan.
I usually just brown the
meat in a fry pan and then throw it in the crockpot with the sauce
and let it cook on low heat all afternoon.
But here it is as
originally written:

3 pounds country style pork ribs
1 tablespoon shortening
1 clove garlic, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons sugar
3/4 cup vinegar
4 tablespoons soy sauce
1/4 teaspoon ground ginger

Pre-heat fry pan to 350 degrees F.

Brown ribs in shortening till golden brown.
Reduce heat to
simmer or about 212 degrees F.

Mix together garlic, salt, pepper, sugar, vinegar, soy sauce and
ginger.
Pour half of mixture over ribs.
Braise for about 1 1/2
hours.
Pour remainder of sauce over for last hour.

Approximate time: 3 hours

Sweet ‘n’ Sour Sauce

1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon seasoning salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Combine sugar, cornstarch and seasoning salt in a saucepan;
gradually add remaining ingredients.
Bring to a boil; cook and stir
for 2 minutes or until thickened.

Twice-Cooked Pork (Szechwan)

1 pound lean boneless pork (such as
shoulder or butt), in 1 piece
1 tablespoon dry sherry
1 thin, quarter-size slice fresh ginger,
crushed with the side of a cleaver
3 scallions (including tops)
2 teaspoons hot bean sauce or 2 small dried
hot red chiles, crumbled
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 small green bell peppers or 1 each
small green and red bell pepper
3 tablespoons vegetable oil
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger

Place pork, sherry and ginger slice in a 2-quart pan.
Cut 1 of
the scallions 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 broth and refrigerate until cold.

Cut meat into 1 1/2-inch square pieces about 1/8 inch thick.
In
a bowl, combine hot bean sauce (or red chiles), sweet bean sauce,
soy sauce and sugar.
Seed bell peppers and cut into 1 inch squares;
cut remaining 2 scallions into 1-inch lengths.
Place a wok over
high heat; when wok is hot, add 2 tablespoons of the oil.
When oil
is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a
few drops of water if wok appears dry.
Sprinkle with salt and stir
once, then remove peppers from wok.
Add remaining 1 tablespoon oil
to wok.
When oil begins to heat, add garlic and minced ginger and
stir once; then add pork and stir-fry for 1 minute.
Add bean sauce
mixture and toss until pork is coated with sauce.
Return bell
peppers to wok along with onion.
Stir for 30 seconds to heat
through.

Makes 3 or 4 servings.

Vegetables Lo Mein

Transparent noodles
Oil to stir-fry vegetables
1 leaf of cabbage, thinly sliced
3 carrots, julienne cut
2 stalks celery, sliced
1 bunch scallions, cut diagonally

Sauce
4 tablespoons soy sauce
1 tablespoon granulated sugar
4 tablespoons oyster sauce
4 tablespoons peanut oil

Cook noodles.
Drain.

Meanwhile, in wok, heat 1 tablespoon oil and stir-fry cabbage 1
minute.
Remove from wok and set aside.
Add more oil if necessary
and stir-fry carrots, celery and scallions.

Make sauce by combining soy sauce, sugar, oyster sauce and
peanut oil.
Add sauce and noodles and toss gently.
Add cabbage and
toss again.

Serve immediately.

Vermicelli (China)

8 ounces Chinese rice vermicelli or bean threads
3 cups vegetable oil

Cut bundle of vermicelli in half.
Gently pull each half apart
into small bunches.
Heat oil in wok over medium-high heat until it
reaches 375 degrees F.
Using long handled tongs or spoon, place a
bunch of vermicelli in the hot oil (cook only one small bunch at a
time).
Cook until vermicelli rises to the top, 3 to 5 seconds.
Immediately remove vermicelli from oil with tongs or slotted spoon.
Drain on absorbent paper.
Repeat to cook remaining bunches.

Makes about 4 servings.

Wok-Cooked Vegetables

2 tablespoons sesame or safflower oil
Onions, sliced thin
Water chestnuts, sliced thin
Bean sprouts, fresh
Mushrooms, fresh
Celery, sliced thin
Broccoli, sliced thin
Bok choy, sliced
Soy sauce

Heat oil in a wok.
Sauté onions, water chestnuts
and celery.
Add broccoli, then bok choy.
As each layer of
vegetables is added, sprinkle with soy sauce.
Make a depression in
the center.
Add a mound of bean sprouts and mushrooms.
Cover the
wok.
Let vegetables steam about 5 minutes.

Serve over rice.

Won Ton Wrappers

1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
2 tablespoons water

Mix well and knead on a floured board.
Cover and let stand for
15 minutes.

Roll as thin as paper.
Cut into 3-inch squares.

Sui Mai

1 package gyoza skins (won ton wrappers)

Filling
1 pound lean ground pork
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon freshly-grated ginger
1/2 teaspoon white pepper
1 tablespoon sesame oil
4 tablespoons chopped bamboo shoots or water chestnuts
1 tablespoon chopped green onion
1 egg white
1 tablespoon cornstarch
1 teaspoon salt
2 cloves garlic, minced
Pinch of granulated sugar

Mix all of the filling ingredients together very well.
Place
about 3/4 tablespoon of filling in the center of each noodle
wrapper.
Wet edges, pinch into a frilled flower shape at the top,
and seal.
Arrange in a steamer with the water in the lower part
filled so that it comes within an inch of the steamer tray.
Cover
tightly, and steam them for 20 to 25 minutes over high heat.
If
using the stackable bamboo steamer trays, reverse them after 10
minutes.
Transfer to plate with slotted spoon and serve.

Szechwan Ginger Stir Fry with Noodle Pancake

1/2 cup stir-fry sauce
1/3 cup water
1 garlic clove, pressed
1/2 teaspoon cornstarch
12 teaspoon dried crushed red pepper
1/4 cup vegetable oil, divided
6 ounces fine egg noodles, cooked
1 1/4 pounds assorted seafood
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon hot chili oil
2 medium-size red or yellow bell
peppers, cut into thin strips
1 (6 ounce) package frozen snow pea pods, thawed

Stir together first 5 ingredients; set aside.

Heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet
or wok over medium-high heat.
Add noodles, pressing evenly into
bottom of skillet.
Cook 8 minutes or until bottom is golden and
crispy.
Carefully invert onto a plate; return to skillet, crisp
side up.
Cook 5 minutes or until bottom is golden.
Place on a
serving platter, and cut into 6 wedges.
Cover and keep warm.

Stir-fry seafood and ginger in 1 tablespoon vegetable oil and
chili oil in skillet 2 minutes; remove from skillet.
Add remaining
1 tablespoon vegetable oil, and stir-fry bell pepper and pea pods 2
minutes or until pepper is crisp-tender.
Return seafood and
stir-fry sauce mixture to skillet.
Cook, stirring constantly, until
mixture boils and thickens.
Spoon over noodle wedges, and serve
immediately.

Yields 6 servings.

Sesame Chicken

Source: Leeann Chin cookbook

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 granulated 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 for 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
F.

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 F.

Fry about 1/2 the chicken for 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.
Yields 6 servings.

NOTE: These are good with fun see noodles.
Cook noodles before
you cook the chicken.

Shrimp Egg Foo Yung

6 strips bacon, diced
1 medium onion, chopped
2 cans bean sprouts, drained
1 package frozen, cleaned shrimp
Salt
6 eggs

Cook onion and bacon over low heat in a heavy skillet until
done.
When bacon is crisp, add shrimp which have been thawed and
cut into thin strips.
Add bean sprouts and salt and cook 2 to 3
minutes.
Place in bowl and allow mixture to cool.
When cool, add
eggs and a dash of water.
Beat mixture until light.
Drop mixture by
tablespoon into hot skillet, using oil or drippings to fry.
Cook
until patties are brown on one side; turn and brown other side.
Total time should be about 5 minutes.
Place patties on a hot
platter.
Before serving, top with chopped scallions and sauce.

Serve over boiled rice.

Serves 4 to 6.

Sauce
1 cube beef bouillon
3/4 cup water
2 teaspoons soy sauce
1 tablespoon cornstarch

Cook over low flame until thickened.

Shrimp Chow Mein

1 pound fresh shelled shrimp
1/4 cup soy sauce
2 tablespoons cornstarch
2 chicken bouillon cubes
1 cup boiling water
3 tablespoons vegetable oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1 (16 ounce) can bean sprouts, drained
1 (8 ounce) can water chestnuts, drained and sliced
6 to 8 ounces broccoli
1/4 cup slivered almonds

Thaw shrimp and halve large shrimp.
Dissolve bouillon in boiling
water, set aside.
Mix soy sauce and cornstarch together and add to
bouillon mixture.
Set aside.

In a 12-inch skillet, heat 2 tablespoons oil until hot.
Stir-fry
shrimp 6 to 8 minutes.
Remove shrimp and set aside.

Add remaining oil and stir-fry onion, mushroom and garlic for
about 2 minutes.
Remove and set aside.

Add bean sprouts and water chestnuts and stir-fry for 1 minute.
Add shrimp and onion mixture.
Simmer approximately 5 to 10
minutes.

Stir Fried Shrimp with Ginger and Gralic

1/4 cup dry white wine
2 tablespoons soy sauce
1 teaspoon vinegar
Pinch of granulated sugar
1 pound shrimp or prawns, peeled and deveined
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons minced green onion
2 tablespoons peanut oil

Combine wine, soy sauce, vinegar and sugar in bowl large enough
to marinate the shrimp.
Stir to dissolve the sugar.
Toss shrimp in
marinade and set aside for 20 minutes or so.

Combine ginger, garlic and green onion in another bowl and set
aside.

Remove shrimp from marinade and drain well, reserving
marinade.

Heat wok or large skillet over medium-high heat.
When pan is
hot, add peanut oil in a thin stream around pan and let it run into
center.

Add ginger-garlic-green onion mixture to pan, adjust heat so
mixture sizzles.

Stir-fry until very fragrant, about 30 seconds.
Add drained
shrimp and stir-fry until they begin to become firm, about 30
seconds.

Pour in marinade; stir and cook until liquid is nearly
evaporated.
If shrimp need a little more cooking, add a
tablespoonful or two of water; cook until it nearly evaporates and
shrimp are tender.

Transfer shrimp to serving dish and serve.

Yip Jai (Steamed Dumplings)

12 ti leaves for wrapping
Oil

Dough
2 pounds sweet rice flour
3 1/3 cups water

Filling (Sweet)
2 cups grated fresh coconut
1 cup chopped peanuts

Filling (Salty)
2 cups chopped char siu
1 cup shredded jicama
4 stalks green onion, chopped
Salt and pepper to taste

Mix flour with water in a large bowl.
Mix and knead until dough
is workable.
Wash ti leaves and cut out the tough vein back.
Cut
leaves into 2 x 5-inch pieces.
Oil with vegetable oil on both
sides.
Set aside.

Make filling of choice.

Take a piece of dough the size of a golf ball.
Roll and flatten
this in your hand.
Put 2 tablespoons filling in the center.
Wrap
the ti leaf around outside, leaving the top open.
Secure with a
wooden pick, if necessary.
Place in a greased bamboo steamer.
Steam
over boiling water for 15 minutes.

Makes approximately 20 dumplings for each pound of flour.

Shrimp Foo Yung

5 eggs
1 cup chopped shrimp
1 cup shredded onion
1/4 cup chopped water chestnuts
1/4 to 1/2 cup fresh bean sprouts
1/2 cup thinly sliced mushrooms
2 tablespoons soy sauce

Beat eggs until thick.
Add shrimp, onions, water chestnuts, bean
sprouts, mushrooms, and soy sauce to eggs and continue beating.

Heat small amount of oil in a heavy shallow pan.
Carefully ladle
shrimp mixture into pan the size of a medium pancake.
Cook until
brown and then turn.

Serve with Sauce.

Serves 6

Sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
1 can beef bouillon
1/2 teaspoon granulated sugar

Mix ingredients and cook until slightly thickened, stirring
constantly.

Serve over Shrimp Foo Yung.

Sesame Sauce

Posted by Tiffany on 2/6/2002, 9:29 am

This condiment-style sauce, adapted from Bruce Cost’s Asian
Ingredients, brings the flavor of toasted sesame seeds to
batter-fried foods or steamed dumplings.

2 tablespoons sesame paste from a jar
(or creamy peanut butter in a pinch)
2 tablespoons mirin (Japanese rice wine) or dry sherry
1 tablespoon white rice vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 to 1/3 cup chicken broth
2 teaspoons finely chopped scallions

In a saucepan, combine the sesame paste, mirin, vinegar, salt,
pepper and broth.
Mix vigorously.
Bring to a boil, reduce heat and
stir 1 to 2 minutes until thickened.
Stir in scallions.

Good with grilled meats or tofu and rice.