Cantonese Fish Filling (Dim Sum Filling)

Cantonese Fish Filling (Dim Sum Filling)


Ingredients:

1 1/2 tbl Sesame seed oil
1 x Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 tsp Chicken bouillon
2 x Garlic, minced
1 1/2 tbl Water
1/2 cup Cabbage, chopped fine
1 tsp Cornstarch
8 x Scallions, chopped
2 qt Stock or water
4 x Mushrooms, chopped
2 tsp Lemon juice


Method:
Servings: 24

1. Heat 1/2 ts sesame oil in wok over low heat.

2. Add flounder cubes and garlic and simmer for 5 minutes. Remove.

3. To wok add rest of oil and cabbage and scallions.
Stir-fry three minutes.

4. Push veggies to side of wok. In center well add
mushrooms and lemon juice. Stir-fry one minute.

5. Return flounder. Add pepper and bouillon. Blend.
Simmer two minutes.

6. Mix cornstarch and water til blended well.

7. Add to flounder mixture in wok.

Blend. Simmer til thickened.

8. Remove fish filling from wok to bowl.

9. Assemble won tons and boil.

King Spare Ribs - Pai Kut Wong

King Spare Ribs - Pai Kut Wong


12 oz. spare-ribs, cut into pieces

2 garlic cloves, sliced thinly

1/2 c. corn starch, for dusting

Marinade:

1 tsp. salt, 1 T. corn starch, 1 small egg, beaten.
You need 2 T. for marinade.

Sauce:

Mix together 2 T. tomato sauce, 1 T. plum sauce, 1 1/2
tsp. Lea & Perrins Worcestershire sauce, 3 T. sugar,
1 1/2 T. water, 1 T. soy sauce.

Marinate spare ribs for 30 mins.

Dust spare ribs with corn starch, and deep-fry until
golden yellow and done. Drain.

Saute garlic in 1 T. oil.

Add in the sauce, and cook until heated through.

Add fried spare ribs, and stir well.

Serve immediately.

Chinese Pork Roast

Chinese Pork Roast


4 lbs. pork roast
3/4 c. soy sauce
1/2 c. Dry Sherry
1/3 c. honey
2 cloves garlic, minced
1/2 tsp. ground ginger
1 T. cornstarch
1 T. cold water

Make deep punctures in to the side of the meat.

Combine soy sauce, Sherry, honey, garlic and ginger.

Place pork and mixture in a lg. plastic bag. Press of air,
and seal securely.

Refrigerate at least 8 hrs., or overnight, turning bag
occasionally.

Preheat oven to 325.

Place roast in a baking dish, reserving the marinade.

Roast pork 1 hr. Brush with reserved marinade, cover
loosely with foil, and roast an additional 1 1/2 hrs., or
until internal temperature has reached 160°F.

Brush with marinade a few times while cooking.

Remove roast from oven, and let stand 15 mins.

In a small bowl, combine cornstarch with water. Stir
into the pan with drippings. Bring mixture to a boil.
Stir, and boil until mixture thickens.

Serve with roast.

Makes 8-10 servings

Dimsum: Fried Oyster Patty

Dimsum: Fried Oyster Patty


Ingredients:

10 ounces fresh oyster
1/2 tablespoon cornstarch
21 ounces leeks
1/4 cup chopped cabbage
5 ounces lean ground pork
2 cups all-purpose flour
2/3 teaspoon salt
a pan of oil for frying
(I) 1/2 teaspoon salt, 1/2 teaspoon pepper
(II) 1 tablespoon chopped garlic, 3 tablespoons soy sauce,
1 tablespoon sweet and hot sauce

Method:

1. Wash the oyster, drain, and then blend with the cornstarch.

2. Wash the leeks. dice. Mix the chopped leeks
and cabbage with the oysters, pork, and ingredients (I)
to make filling.

3. Make a thick paste by mixing flour, salt, and some water.

4. Put about 1 tablespoon of the flour batter in a large
ladle. Put 3 tablespoons of filling on top and then put a
layer of flour paste on top to cover the filling.

5. Heat oil for frying to very hot. Put in the ladle and
fry for 5 minutes. The patty will look scorched by then.
Tip the patty out carefully, fry for a short while, ladle
out and drain. Dip in ingredients (II) to eat.

Note:

You can choose any ingredients you like to make filling.

Chicken Fried Rice

Chicken Fried Rice


Chicken fried rice tastes best when using leftover cooked rice.

4 c. cold cooked rice
8 oz. cooked chicken, or substitute cooked turkey, etc., chopped
2 eggs, more if desired
1/2 c. green peas
1 med. onion, diced
1 green onion, diced

Seasonings - Add according to taste
light soy sauce
oyster sauce
salt and pepper
oil, for stir-frying

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 med. 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 med., 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.

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

Soy Ginger Dressing

Soy Ginger Dressing


Soy Ginger dressing makes a good accompaniment
with blander noodle,rice, or vegetable dishes.
You may also serve it with plain white rice.

1/4 c. light soy sauce
2 tsp. minced ginger
a pinch of white pepper
sesame oil, to taste

Combine all the ingredients and serve as a dip.

Makes 1 1/4 c.

Brown Sauce

Brown Sauce

This sauce is used in Beef With Broccoli.

3/4 c. beef broth, beef bouillion cubes can be used
1 T. plus 1 tsp. oyster sauce
1 tsp. dark soy sauce
1/2 tsp. sugar
1 T. cornstarch

Combine the above ingredients in order, and bring to
a boil,stirring.

Plum Sauce

Plum Sauce



1 c. plum jam
1 T. vinegar
1 tsp. onion powder
1/4 tsp. ginger powder
1/4 tsp. allspice
1 pinch of garlic salt
1/3-1/2 c. 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.

Chinese All Purpose Sauce

Chinese All Purpose Sauce

Although milder, this sauce can be used as a substitute
for Hoisin sauce in marinades and dips.

3/4 c. canned dark-red kidney beans
1/4 c. the bean liquid
3 T. molasses, treacle
3 T. teriyaki sauce
2 T. red wine vinegar
1 T. garlic powder
2 tsp. Five-spice powder
2 tsp. yeast extract

Use a blender or food processor to mix all of the ingredients into a
puree.

Place a strainer over a mixing bowl.

Pour the pureed ingredients into the strainer, and use
the back of a wooden spoon to press them through into
the bowl.

Discard any bean skins left in the strainer.

Pour the sauce into a jar with a tight fitting lid, and refrigerate.

Will keep for about 7 days.

Makes 1 1/2 c.

Asian Vinaigrette

Asian Vinaigrette

5 T. oil
2 T. rice vinegar
2 tsp. light soy sauce
1 tsp. sugar
a few drops sesame oil
1/8 tsp. freshly ground white pepper, or to taste

Mix all the ingredients together thoroughly, and serve over salad.

Hot Pepper And Black Bean Sauce

Hot Pepper And Black Bean Sauce

5 T. salad oil
3 T. crushed red pepper
1 1/2 T. fermented black beans, rinsed, and drained
1 1/2 T. minced garlic
2 tsp. Dry Sherry
2 tsp. sesame oil
1/2 tsp. salt

Mix ingredients together in a bowl, and cover tightly
with aluminum foil.

Bring a pot of water to boil. When boiling, turn down
to simmer.

Set the bowl on a rack over the simmering water.

Steam for approximately 45 mins.

Cool, cover the ingredients, and refrigerate until needed.

Makes about 1/2 c.

Oyster Sauce

Oyster Sauce

This sauce is found in many Cantonese stir-fry dishes.

2 c. fresh oyster meat
3 c. water
1 c. bottled clam juice
1 tsp. salt
1 clove garlic
1 green onion, white portion only
1 slice fresh ginger, 1/8" thick
1/4 c. soy sauce
1 tsp. granulated sugar
2 tsp. cornstarch, cornflour
3 T. water

Prepare meat and vegetables.

Wash and drain the oyster meat, then 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
med-high heat.

Adjust the heat, cover, and simmer for 30 mins.

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

After 30 mins., remove the lid from the saucepan,
and gradually add the cornstarch/sugar/soy mixture,
stirring as you do so.

Simmer for about another 10 mins., stirring periodically.

Set a strainer (sieve) over a lg. 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. Refrigerated,
this sauce will keep for several months.

Makes about 4 c.

Beef Chow Mein

Beef Chow Mein

2 T. sunflower oil
8 oz. Minute steak, cut into 1" strips
1 clove of garlic, finely chopped
2 carrots, shredded
1 onion, finely chopped
1 packet of bean sprouts
3 T. light soy sauce
1 T. sugar
1/2 tsp. salt
1 tsp. pure sesame oil
1 lb. egg noodles, cooked, and drained


Cook the noodles as per instructions on packet,
different brands have different cooking times.

Heat the oil in a wok.

Add the beef and stir fry for 4 mins., until almost cooked.

Add garlic, onion, carrot, and stir fry for 2-3 mins.

Add the bean sprouts, soy sauce, sugar, sesame oil,
noodles, and mix well.

Heat through, and serve.

Makes 3-4 servings

Szechuan Pepper Oil

Szechuan Pepper Oil

1/2 c. sesame oil
1/2 c. peanut oil
2-3 red chili peppers

Heat oil in wok until moderately hot.

Add chili peppers, and cook over med. or low heat,
until the oil becomes red.

Cool, and store in covered jar in the refrigerator.

Note:
Use as seasoning or dip.

Egg Noodles with Ginger

Egg Noodles with Ginger

Prep: 5 min, Cook: 10 min.

2 tsp. peanut oil
4 cloves garlic, minced
2 Tbs. fresh ginger, minced
3 scallions, trimmed and thinly sliced crosswise
1/4 tsp. chili pepper flakes, crushed
1 lb. Chinese egg noodles
3 Tbs. cilantro or parsley, minced

Heat peanut oil in a wok or heavy nonstick skillet
over high heat.Add garlic, ginger, scallions and
chili pepper. Stir-fry 30 seconds or until
fragrant. Remove from heat.

Cook egg noodles in boiling water until al dente.
Drain noodles and place in a serving bowl. Add ginger
mixture & cilantro and toss.

Shrimp Dumplings - Har Gau

Shrimp Dumplings - Har Gau

4 c. tapioca flour
1 T. granulated sugar
1 pkg. yeast
1/2 c. hot milk (120-130°)
3/4 c. hot water (120-130°)
2 1/2 T. pork fat
3/4 lb. shrimp, shelled, deveined, washed, dried, and diced
1 tsp. salt
1 1/2 tsp. granulated sugar
1/2 egg white, beaten
1 1/2 T. tapioca flour
2 tsp. oyster sauce
1 tsp. sesame oil
pinch of white pepper
1/3 c. water chestnuts, diced
1/3 c. white portion of scallions, finely chopped
1/4 c. bamboo shoots, diced

Mix 3 1/2 c. flour, sugar, and yeast in a lg. bowl.

In a small bowl, combine milk and water. Add milk
mixture to flour, and stir until flour clumps.

Turn dough onto lightly floured surface, and knead
for 10 mins., or until dough is smooth and elastic.
Let rest for 15 mins.

Knead lightly for 1 min.

Place dough in lightly greased lg. bowl to rise until
doubled, about 30-45 mins.

Drop pork fat into 1 1/2 c. boiling water, and allow
to boil until it cooks fully, and becomes translucent.

Remove from the water, place in bowl, run cold
water over it, let stand for several mins., remove
from water, dry with paper towel, and dice.

Place shrimp in an electric mixer. With mixer
running add salt, sugar, egg white, tapioca flour,
oyster sauce, sesame oil, and white pepper.

Add the cooked pork fat, water chestnuts,
scallions, and bamboo shoots. Combine evenly,
and thoroughly.

Place in a shallow bowl, and refrigerate for 4 hrs.,
or freeze 25 mins.

When dough is doubled, punch down.

Turn onto lightly floured surface, and knead for 5 mins.

Split dough into quarters.

Roll each quarter into 3" long cylinder. Split each
cylinder into 6 pieces.

Flatten and stretch pieces to 3 1/2-4" circles.

Place 1 tsp. of filling in the center.

Fold the skin in half, forming a crescent or
half-moon shape.

Press to seal the edges.

Steam 5-7 mins., and serve immediately.

Sichuan Chili Sauce

Sichuan Chili Sauce

This hot sauce can be used in stir-fry dishes, added to
soups, or sprinkled over rice.

2 T. vegetable oil
4 cloves garlic, peeled and finely chopped
1" piece fresh ginger, peeled, and finely chopped
1 small onion, peeled and finely chopped
6 fresh red chiles, such as jalapeños, seeds and stems
removed, finely chopped
1/4 c. Chinese red rice vinegar
1 T. sugar
2 T. ketchup
2 T. Chinese yellow rice wine
2 tsp. salt
water, as needed

Heat the oil in a wok or frying pan, add the garlic
and ginger, and stir-fry for 30 secs.

Add the onion, and stir-fry for 1 min.

Add the chiles and the vinegar, and simmer for 10 mins.,
adding water if it gets too dry.

Add the remaining ingredients except the water, and
simmer for 5 more mins.

Remove from the heat, and allow to cool.

Transfer the mixture to a food processor or blender
and process to a fine puree, adding water as necessary
to achieve the desired consistency.

Place the sauce in bottles, and refrigerate.

Makes about 1 1/4 c.

Shrimp In Lobster Sauce

Shrimp In Lobster Sauce


This fascinating dish has no lobster in it.

1 lb. jumbo shrimp, shelled, deveined, and butterflied
1 T. fermented black beans
2 cloves garlic, minced
1 quarter-sized slice fresh ginger, peeled, minced
1 T. Shao Hsing rice wine, or dry
2 T. peanut or corn oil
1/2 tsp. salt
6 oz. ground pork butt
1 small onion diced
1 green bell pepper, diced
1/2 tsp. granulated sugar
pinch of white pepper
1/2 T. light soy sauce
3/4 c. chicken stock
2 tsp. cornstarch, mixed with 2 tsp. water
1 egg, lightly beaten
1 green onion, chopped
1 tsp. sesame oil

Cover the black beans with lukewarm water, and soak
for 5 mins. Drain.

Combine with the minced garlic and ginger.

Gently crush into a paste.

Mix in wine, and set aside.

Place a wok over med-high heat. When hot, drizzle in
half of the oil.

Add the shrimp, and stir-fry until they begin to curl
and turn opaque, about 1 min.

Remove to a dish, and keep warm.

Reheat wok over med. heat.

Add remaining tablespoon of oil and salt.

Add the black bean paste, and saute a few secs.,
until it becomes aromatic.

Increase heat to med-high.

Add the pork, and stir-fry until the morsels are
no longer pink, about 3 mins.

Add onions, peppers, sugar, white pepper and
soy sauce.

Toss together until the vegetables begin to soften,
about 1 min.

Add the stock, and keep tossing until it comes
to a boil.

Stir the cornstarch mixture to recombine,
then drizzle into the center of the work, stirring
constantly, until mixture thickens.

Beef Chow Mein

Beef Chow Mein

3/4 lb. round or rump steak, thinly sliced
across the grain
1 T. soy sauce, reduced soy can be used
1 T. sugar
8 fresh mushrooms, thinly sliced
1/2 lb. bean sprouts
3 green onions, sliced into 1" pieces
1 bok choy, sliced into 1" pieces
2 c. beef stock
2 T. cornstarch
1 tsp. sesame oil
2 c. noodles
2 T. peanut oil

Combine beef, sugar, soy sauce, and sesame
oil in a bowl, and mix well. Set aside,
and marinate for at least 1 hr.

Wash and slice the mushrooms, including stems.
Soak, rinse, and drain the bean sprouts.

Cook noodles in boiling water according to pkg.
directions. Drain well.

In a separate bowl, mix the cornstarch and beef
stock together.Drain the beef, reserving the marinade.

Heat the peanut oil until it sizzles, then stir fry
the beef for 4-5 mins. Add the cornstarch mixture,
and mix well. Bring to a boil, and stir constantly.
Add all the vegetables, except the bean sprouts,
and simmer for 3 mins. longer. Add noodles, and bean
sprouts, to wok, and mix well, until all is hot
and bubbly.

Serve.

Chicken, Shrimp Or Pork Chow Mein

Chicken, Shrimp Or Pork Chow Mein

1/2 lb. noodles
1 chicken breast, or 1/2 lb. pork, sliced into
thin strips or 1/2 lb. whole med. shrimp, tails off
1 lg. onion, thinly sliced
2 stalks celery, sliced in thin strips diagonally
1 1/4 c. fresh mushrooms
1/2 c. water chestnuts, drained and sliced
1/2 c. bamboo shoots, sliced
1 c. fresh bean sprouts
4 T. soy sauce, reduced salt soy may be used
1 green bell pepper, sliced in thin strips
3 T. peanut oil

In a med. pan, cook noodles in boiling water
according to pkg. directions. Drain, and rinse
in cold water. Set aside.

In a wok heat 3 T. of oil until hot. Add chicken,
shrimp or pirk, and onions, and stir-fry for 3 mins.
Add celery, and bean sprouts, and stir-fry with a
cover on, for 2 mins. Remove cover, add water chestnuts,
bamboo shoots, mushrooms, and soy sauce, and cook 3 mins.
longer, covered. Mix well, then add noodles, stirring
thoroughly, to heat through.

Serve.


*Shrimps or pork could be substituted for the meat above.

Beef, Shrimp Or Chicken Lo Mein

Beef, Shrimp Or Chicken Lo Mein

4 T. Peanut oil
1 1/2 lbs. flank steak, sliced very thin across the grain, or shrimp,
or chicken, cut up into cubes
2 celery stalks, thinly sliced
2 slices ginger, minced
1 c. chinese cabbage
1 stalk green onion, minced
2 tsp. cornstarch
1/2 lb. chinese noodles
1/2 tsp. sugar
1 T. soy sauce

Cook noodles as directed on pkg. Drain noodles,
and rinse in cold water. Add a few drops of oil,
and mix, to keep from sticking. Set aside.

Mix steak, ginger, scallion, cornstarch, sugar,
and light soy together, and let set in marinade.

Heat wok to smoking, then add 2 T. peanut oil. Stir-fry
meat mixture for 2 mins. Do not overcook. Set aside in a
container.

Add 2 T. oil in the wok, and heat until hot and sizzling.
Stir-fry carrots and cabbage for 2 mins. Add noodles,
and stir well. Cook a few mins., then add meat mixture,
and 1 T. soy. Stir 1 min., until heated, then serve.

Watercress Chinese Noodle Soup

Gingered Chinese Noodle Soup

3 ounces cellophane noodles
2 tablespoons vegetable oil
1 medium onion, sliced
2 thin carrots, sliced diagonally
1 teaspoon minced fresh ginger
3 cups chicken stock
1 1/2 cups water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 teaspoon Oriental sesame oil
1 teaspoon rice vinegar
2 green onions, thinly sliced
1 tablespoon soy sauce

Put cellophane noodles in large bowl. Cover with boiling
water. Letstand 5 minutes. Drain thoroughly.

Heat oil in wok or deep large skillet over medium high
heat. Add onion and carrots and stir fry 3 minutes.

Add garlic and ginger stir fry 30 seconds. Add stock,
water and soy sauce. Cover and boil 2 minutes. Add ham,
watercress, mushrooms and noodles. Return to boil.

Cover, turn off heat and let steep 2 minutes. Add snow
peas, cover and let steep until vegetables are crisp
tender about 3 minutes. Stir in sesame oil, rice vinegar
and red pepper flakes. Adjust seasoning.

Serve in deep bowls, sprinkle with green onions. Serves 4.

Beef Lo Mein

Beef Lo Mein

Serves 4

1 pound flank steak, cut in half lengthwise, then
sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles (lo mein
noodles)
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
about 8 leaves Chinese cabbage or romaine
lettuce, cut in crosswise shreds
1 small (4-ounce) can sliced mushrooms, drained

Mix beef with 2 tablespoons soy sauce, 1 tbsp
Chinese rice wine or sherry, and the cornstarch.

Let stand 20 minutes.

Combine remaining soy sauce and rice wine with
oyster sauce and sugar. Set aside.

Bring a large pot of water to a boil. Add
noodles, stirring to separate.

Cook about 2 minutes, until al dente.
Drain, rinse with cold water, and toss
with sesame oil. Set aside.

Heat 1 tablespoon oil in a wok. Add carrots
and stir-fry 1 minute. Add shredded cabbage
or lettuce and mushrooms and stir-fry 1 minute
longer. Remove.

Heat another tablespoon of oil in the wok. Add
beef mixture and stir-fry until browned,
about 2 minutes. Remove.

Wipe out wok. Heat remaining 2 tablespoons
oil in wok. Add noodles and stir-fry until
they are heated through. Stir in vegetables
and beef. Add sauce and stir-fry to
mix well.

Chow Mein With Shrimp And Pork

Chow Mein With Shrimp And Pork

Serving Size: 4

Ingredients:
1/2 pound noodles -- chinese fresh
9 tablespoon oil
4 ounce shrimp; shelled, deveined
1 1/4 teaspoon salt
1/2 teaspoon cornstarch
1/2 pound lean pork -- shredded
1 tablespoon sherry
2 tablespoon soy sauce -- light
1/2 teaspoon sugar
1/2 pound bok choy
1/4 pound mushrooms -- sliced
2 tablespoon chicken stock
1 teaspoon cornstarch -- dissolved in
2 teaspoon water


Cooking Directions:

Drop noodles into boiling water and boil for five
minutes. Rinse under cold water. Drain. mix with
1 T oil. Set aside.

Mix shrimp with 1/4 t salt and cornstarch.
Heat 1 T oil to 400 in wok and stir fry shrimp until
they turn pink, about 1 minute. Remove.

Heat 2 T oil to 400. Stir fry pork until color changes.

Add sherry, 1 T soy sauce and sugar. Stir fry 1 minute.
Remove.

Heat 2 T oil to 400. Stir fry bok choy 1 minute. Add
pork, mushrooms, 1 t salt, and 1 T soy sauce. Add
stock. Cook 3 minutes. Thicken with dissolved cornstarch.

Pour in shrimp and bring to boil. Remove. Heat 3 T oil
to 400. Turn down to 350 and stir fry noodles until
outside is golden brown but inside is soft. (They
will form a cake). cook 5 minutes on each side.
Remove to platter.

Place cooked mixture on top of noodles.

Bbq Pork Lo Mein

Bbq Pork Lo Mein

Serving Size: 4

Ingredients:
2 tablespoon sesame oil
2 tablespoon vegetable oil
1 teaspoon ginger -- finely chopped
2 cup bok choy -- cut into 1/2" pie
1 1/2 cup bean sprout
8 ounce chinese bbq pork
1/2 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon soy -- dark
1/2 teaspoon sugar
pepper -- dash


Cooking Directions:

1. Cook noodles in plenty of boiling water, when
al dente, drain and toss with sesame oil, set aside

2. Combine sauce ingredients, set aside

3. Heat wok, add oil, Add ginger stir fry until fragrant
(about 10 sec) add bok choy, bean sprouts and pork,
Stir fry 2 min

4. Add broth then when broth is hot add noodles, cover
and cook 2 min

5. Add sauce, stir well and serve

Variations, instead of pork, use left over cooked,
roast beef, lamb, shrimp or chicken, other fresh
vegetables in season can be used in place of the
sprouts and bok choy.

BEEF LO MEIN

BEEF LO MEIN

1 12 oz package egg noodles
1/2 lb steak

1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry

1 clove garlic, crushed

SAUCE:
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce

1 tsp sesame oil
1 /4 cup green onions, diced
2 tbsp. oil

- Cook egg noodles (according to package directions)
until almost done, drain & add a little oil to noodles
to keep them fromsticking together..

- Slice beef into 1/8-inch strips across the grain.
Marinate for 15 minutes.

- Prepare sauce.

Heat 2 tbsp oil in a wok or skillet. Add garlic to
skillet & brown. Discard garlic.

Add beef & salt to the skillet & stir fry until done.
Add the sauce and stir until thickened. Add green
onions and sesame oil.

Mix well and keep warm. Drop the previously cooked
noodles into hot water to reheat. Drain well. Pour meat
and sauce over noodles.

Vegetable Lo Mein

Vegetable Lo Mein

Serves 4

Look for fresh Chinese egg noodles in the produce
section of your supermarket. If you cannot find
fresh noodles, you can substitute dried noodles,
either Asian or Italian. If you do so, choose a
noodle the thickness of spaghetti.

8 dried shitake nushrooms (about 2 ounces)
1/2 cup hot water
1 tablespoon salt
12 ounces fresh Chinese egg noodles
1 tablespoon toasted sesame oil
2 tablespoons oyster sauce
1 1/2 tablespoons vegetable oil
1/2 small head napa cabbage, sliced crosswise
into 1/8-inch strips (about 3 cups)
4 medium scallions, green parts only, cut into
1-inch pieces
1 tablespoon minced fresh ginger
1 cup bean sprouts

1. Cover the mushrooms with the water in a small
microwave-safe bowl. Cover with plastic wrap, cut
several steam vents with a paring knife, and
microwave on high power for 30 seconds. Let stand
until the mushrooms soften, about 5 minutes.

Carefully lift the mushrooms from the liquid with
a fork; pour the soaking liquid through a small
strainer lined with a single layer of paper towels
and placed over a measuring cup. Set aside 1/4
cup of the strained liquid. Trim and discard the
mushroom stems and slice the caps into 1/4-inch strips.

2. Bring 4 quarts water to a rolling boil in a
large pot. Add the salt and noodles and stir to
separate the noodles. Cook until the noodles are
slightly underdone, about 2 minutes.

Drain thoroughly, rinse the noodles under cold
running water, and drain again. Toss with the sesame
oil in a large bowl and set aside.

3. Mix the reserved mushroom liquid, oyster sauce,
and soy sauce in a small bowl; set aside.

4. Heat a 12-inch nonstick skillet over high heat
for 3 minutes. Add 1 tablespoon of the oil and
swirl to coat the bottom of the pan evenly. Add the
mushrooms and stir-fry until seared and three-quarters
cooked, about 2 minutes. Add the cabbage and stir-fry
until just wilted, about 1 minute.

Clear the center of the pan and add the scallions,
ginger, and remaining 1/2 tablespoon oil.

Cook until fragrant, about 10 seconds, then stir the
aromatics into the vegetables.

5. Add the noodles, sprouts, and mushroom liquid
mixture to the pan. Stir-fry and toss to combine
all the ingredients until the noodles are heated
through, about 1 minute.

Serve immediately.

Shanghai Stir-fried Noodles

Shanghai Stir-fried Noodles

Serves 4

INGREDIENTS:
2 chicken breasts, 6 to 7 ounces each

Marinade:
2 tablespoons soy sauce
1 tablespoon rice vinegar
Salt and pepper, to taste
1 teaspoon granulated sugar
2 teaspoons cornstarch

Other:
2 pounds fresh Shanghai noodles
1 tablespoon sesame oil
1 cup bean sprouts
2 cups Napa Cabbage cut into thin slices
1 green onion
1 tablespoon hot bean paste
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
1 teaspoon sesame oil, optional
Oil for stir-frying
Extra soy sauce and/or salt, as needed

PREPARATION:
Cut the chicken breast into 1-inch cubes. Add the
marinade ingredients, adding the cornstarch last.
Marinate the chicken for 15 minutes.

While the chicken is marinating, prepare the
noodles and vegetables.

Fill a large pot of water with enough water to
cover the noodles. Bring to a boil. Add the noodles
and boil the noodles for 5 minutes. Drain, run
under cold water, and drain again. Toss with 1
tablespoon sesame oil.

Wash the vegetables as needed. Chop the cabbage
into thin slices.Chop the green onion on the
diagonal into 1-inch pieces

Heat the wok over medium-high to high heat. Add 3
tablespoons oil. When the oil is ready, add the
green onion. Stir-fry for 10 - 15 seconds, then
add the chicken cubes. Stir-fry until the chicken
turns white and is about 80 percent cooked.

Add the shredded cabbage. Stir-fry for about 2
minutes or until it is softened, seasoning with a
bit of salt or soy soy sauce if desired. Remove
the chicken and cabbage from the wok.

Add 2 tablespoons oil. When the oil is hot, add
the bean paste. Stir-fry for a few seconds, then
add the noodles. Stir in the dark soy sauce and
sugar. Add the other ingredients back into the wok
and mix thoroughly. Stir in the silver sprouts.
Heat through. Remove from the heat and stir in the
sesame oil. Serve hot.

Hot Mustard

Hot Mustard

1 T. powdered hot mustard
1 tsp. freshly ground white vinegar
1/2 tsp. sesame oil
2 T. water

Combine all ingredients in a small bowl, adding more or
less water, depending on desired thinness of sauce.

Let stand for 10 mins., then serve as a dipping sauce for
Egg Rolls.

Makes about 1/4 c.

Chicken Wontons

5 oz. chicken, bones removed
2 tsp. soy sauce
2 tsp. sesame oil
9 green onions, thinly sliced
salt and pepper
wonton wrappers
6 T. peanut oil
1/2 tsp. minced fresh ginger
1 T. sesame seeds

Finely chop chicken.

Stir in, soy sauce, sesame oil, salt, pepper. and 1/4
of the green onions.

Bring a lg. pot of salted water to a boil.

Put about 1 T. of the filling in the center of a wonton skin.

Brush the edges of the skin with warm water.

Fold wrapper-corner to corner to from a triangle.

Fold over and connect the 2 farthest corners of the
wrapper, and seal closed.

Cook wontons in batches, in boiling water, about 2 mins.

Drain, then plunge into cold water to stop cooking, drain again.

Toss with 1 T. of peanut oil.

Heat 1 T. of oil in a saucepan.

Add sesame seeds, stir constantly until golden.

Add ginger.

Add remaining scallions, and cook until soft.

Season to taste with salt and pepper. Remove from heat.

Heat 2 more tablespoons of peanut oil, over med. heat.

Brown the wontons in batches, adding the remaining
peanut oil between additions. Cook until golden all over.

Top wontons with the green onion mixture.

Serve with soy sauce for dipping.

Dragon Noodles

Dragon Noodles

1/4 cup sesame oil
1 tablespoon Chinese chili sauce
2 1/2 tablespoons soy sauce
2 tablespoons juice from pickled ginger
1 1/2 tablespoons lemon juice
2 1/2 tablespoons Japanese rice vinegar
2 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 pound very thin fresh Chinese egg noodles
Grated rind of 1 lemon
2 tablespoons black sesame seeds, toasted in

a dry, heavy skillet until fragrant
3/4 cup thinly sliced scallions

Garnish:
Grated red radish
Julienne of scallions (both green and white)
Toasted black sesame seeds


Method

In a bowl combine the oil, chili sauce, soy sauce,
pickled ginger juice, lemon juice, rice vinegar, sugar
and salt. Whisk to blend and set the bowl aside.

In a colander fluff the noodles to separate and
untangle the strands. Bring a large saucepan of water
to a rolling boil. Add the noodles and swish them
gently with chopsticks. Let them cook for 2 min or
until the noodles are tender but still have some bite.

Drain them, plunge them briefly into ice water, then
drain again.

Shake the colander to remove excess moisture and
transfer the noodles to a bowl.

Whisk the dressing again to combine it. Toss the
noodles with just enough of the dressing to moisten
them well, using your fingers to coat and separate
the strands. Let the noodles sit for 10 minutes.

Taste the noodles. If they seem dry, add a bit more
dressing and toss again. Add the lemon rind, black
sesame seeds and scallion rings and toss well.

Taste the noodles again. They should be bright and
sparkly. Cover them tightly and refrigerate up to one day.

To serve: Bring the noodles to room temperature.
Mound the noodles in a bowl or twirl them in
individual bowls. Garnish each dish with grated red
radish, scallion and black sesame seeds.

Serves 2 or 3 as a main course; 4 to 6 as part of a
multi-course meal.

Chinese Peanut Dressing - Satay

Chinese Peanut Dressing - Satay


1/2" thick slice fresh ginger, peeled, and sliced in half
8 cloves garlic, peeled
1 tsp. hot chile paste, or more to taste
1/2 c. smooth peanut butter, or more if necessary
1/4 c. soy sauce
3 1/2 T. sugar
3 1/2 T. Chinese black vinegar or Worcestershire sauce
3 T. toasted sesame oil
5 T. Chinese Chicken Broth or water, or more if necessary

In a food processor fitted with the metal blade or in a
blender, finely chop the ginger and garlic.

Add the remaining ingredients in the order listed, and
process until smooth.

The dressing should be the consistency of heavy cream.
If it is too thick, add more water or chicken broth; if too
thin, add more peanut butter.

Refrigerated, in a covered container, the dressing will
keep for 2-3 weeks.

Makes 1 3/4 c.

Peanut Noodles with Gingered Vegetables

Peanut Noodles with Gingered Vegetables (6 servings)

2 tablespoons peanut oil
2 tablespoons minced fresh ginger
8 ounces broccoli, tops cut into florets, stems
peeled, cut into thin strips
1 large carrot, peeled, cut into thin strips
1 celery stalk, thinly sliced
8 green onions, white parts cut into thin
strips, green parts chopped
1 medium zucchini, cut lengthwise in half,
then crosswise into 1/3inch thick slices
1 medium size yellow crookneck squash, cut
lengthwise in half, then crosswise into 1/3 inch thick slices
1 red bell pepper, cut into thin strips
2 tablespoons dry Sherry
10 ounces extra firm or firm tofu, cut into 1/2 inch pieces
12 ounces spaghetti, freshly cooked
Chinese Peanut Sauce
1 cup lightly salted roasted peanuts

Heat peanut oil in large nonstick skillet over
medium high heat. Add ginger and stir 30 seconds.
Add broccoli, carrot and celery and sauté 5 minutes.
Add white parts of green onions, zucchini, yellow
squash, bell pepper and Sherry and sauté until
vegetables are crisp tender, about 3 minutes longer.
Add tofu and stir gently until heated through,
about 2 mins.

Season to taste with salt and pepper. Place spaghetti
in large bowl. Add Chinese Peanut Sauce and toss to
coat. Transfer to platter. Top with vegetable mixture.

Sprinkle with peanuts and chopped green parts of
green onions.

Baked Chicken Chow Mein

Baked Chicken Chow Mein (4 servings)

1 pound boneless chicken breast, cut in thin strips
1 tablespoon soy sauce
1/4 teaspoon salt
1 tablespoon dry sherry
1/4 teaspoon white pepper
1 tablespoon cornstarch
1 pound Chinese style steamed noodles or cooked
thin egg noodles
1 1/2 cups chicken stock
1 tablespoon minced ginger
1/2 cup thinly sliced onions
3 large dried Chinese mushrooms, soaked & thinly sliced
2 cups Chinese flowering chives or green onions,
cut in quarters
2 teaspoons sesame oil
3 cups bean sprouts, tightly packed
black pepper to taste

Combine chicken and marinade ingredients, mix well
and set aside. Blanch noodles in large amount of
boiling water for 1 minute or as per package
instructions. Drain well and cool slightly. Fluff up
noodles to allow drying. When dried, spread noodles
loosely on large cookie sheet lined with aluminum foil.

Heat oven broiler to medium high. Broil noodles for
about 5 minutes on each side, checking frequently,
until crisped but not burned. Keep warm. Meanwhile, heat
wok over high heat, add stock and bring to boil.
Add ginger, onions, and mushrooms and cook for
1 minute. Add chicken and cook for 2 seconds. Remove
from heat. Stir in bean sprouts. Season with pepper.

Pour chicken mixture over noodles and serve.

Ginger Spinach Chinese Noodle Soup

3 oz. cellophane noodles
2 cups chopped spinach
1/2 cup thinly sliced mushrooms
1 cup snow peas
2 tb vegetable oil
1 medium onion, sliced
1 thin carrot sliced diagonal
1 tsp minced fresh ginger
2 tsp minced garlic
4 cups chicken stock
1 cup ham cut into julienne
1 tsp Asian sesame oil
1 tsp rice vinegar
2 green onions thinly sliced
1 tb soy sauce

Put cellophane noodles in large bowl. Cover with
boiling water. Let stand 5 minutes. Drain
thoroughly.

Heat oil in wok or deep large skillet over medium
heat. Add onion and carrots and stir fry 3 mins.
Add garlic and ginger stir fry 30 seconds. Add
stock and soy sauce. Cover and boil 2 minutes.
Add ham, spinach, mushrooms and noodles. Return
to boil. Cover, turn off heat and let steep 2 mins.
Add snow peas, cover and let steep until
vegetables are crisp and tender about 3 mins. Stir
in sesame oil, rice vinegar and red pepper flakes.
Adjust seasoning.

Serve in deep bowls and sprinkle with green onions.

Pork Lo Mein

Pork Lo Mein

1/2 lb. ground pork
1 small onion, peeled
1/2 red bell pepper
1 rib celery
2 whole scallions
8 fresh oyster mushrooms
1/4 c. vegetable or peanut oil
4 oz. sliced bamboo shoots
1 lb. fresh, thick egg noodles
1 T. sesame oil
1 tsp. Chinese black vinegar
2 T. oyster sauce
1 tsp. salt


Seasoning For Pork

2 tsp. fresh ginger, grated
2 cloves garlic, minced
3 tsp. tamari or light soy sauce
3 tsp. cornstarch
1 tsp. sugar
pinch white pepper
1 T. vegetable or peanut oil


Sauce

1 1/4 c. chicken stock
1 T. cornstarch
1 1/2 T. oyster sauce

Combine the ground pork and pork seasoning
ingredients in a bowl, mix well, and set aside
for 30 minutes.

Peel the onion, and cut into narrow wedges.

Remove the inner ribs and seeds from the
pepper, and cut into strips.

Slice the celery thin, on the diagonal.

Trim the scallions and cut into 1" pieces.

Cut the larger mushrooms in half.

Bring 2 qts. of water to a boil, add the
noodles, and bring the water back to
a slow boil.

Cook for 2 1/2 mins., until al dente.

Drain in a colander.

Combine the sauce ingredients in a bowl.

Heat 2 T. vegetable oil in a wok or lg. skillet
over high heat, and stir-fry the prepared
vegetables and bamboo shoots for 2-3 mins.,
until crisp-tender. Remove, and keep warm.

Add the pork and stir-fry on high heat until
evenly browned, breaking it up with the
edge of a spatula.

Return the vegetables to the pan.

Heat remaining vegetable oil in a wok.

Stir-fry the noodles on high heat for 1 min.

Add the sesame oil, vinegar, oyster sauce,
and salt, and stir-fry until each strand is
coated with the seasonings.

Return the cooking sauce, and reheat with
the noodles. Serve.

Makes 3 servings

Chicken Lo Mein

Chicken Lo Mein

4 tablespoon peanut oil
1 lb. chicken cut into chunks
2 celery, shredded
1 ginger, minced
1 cup cabbage
1 scallion, minced
2 t cornstarch
1/2 pound chinese noodle
1/2 t sugar
1 T light soy sauce,
1/2 teaspoon salt, optional


Cook noodles as directed on package, drain,
rinse in cold water, add a few drops oil and
mix to keep from sticking. Set aside.

Slice chicken very thin, across the grain,
2" pieces.

Mix together, chicken, 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.

Spicy Chow Mein

Spicy Chow Mein

1 1/2 lbs. pre-cooked chow mein noodles
2-3 c. baby bok choy, chopped
2 stalks celery, sliced
1/2 white onions, sliced
2 cloves garlic, minced
1 c. chicken or vegetable stock
2 T. roasted peanuts, chopped
1 T. hot sauce
2 T. light soy sauce
1 T. white vinegar
2 tsp. sesame oil
1 tsp. brown sugar
1 T. cornstarch
1 T. vegetable oil

Heat oil in wok or deep skillet to med. heat.

Add onion, celery, bok choy, garlic,
and cook stirring often, for 3-5 mins.

Add stock, soy sauce, hot sauce, vinegar,
sesame oil, and brown sugar. Bring to a boil.

Stir cornstarch into 1 T. of cold water.
Mix this in to the wok.
Stir until the sauce is thickened.
Then turn off the heat.

Meanwhile, loosen noodles with your fingers.
Immerse in boiling salted water for 1 min.,
or until tender.

Drain well, and toss with some sesame oil.

Place noodles on a plate, and spread vegetables over top.

Sprinkle evenly with peanuts.

Orange Beef

Orange Beef

1 lb. beef tenderloin, cut into strips
4 T. cornstarch
2 egg whites, beaten
oil, for deep-frying
1 1/2 c. orange liquor
3 T. soy sauce
1/4 c. brown sugar
1 c. meat stock, warmed
1 hot fresh red pepper
flour, for dredging
2 c. vegetable oil
6 green onions, chopped
zest form 2 oranges
6 T. currant jelly
1 T. sesame oil
2 cloves garlic, chopped
2 T. fresh ginger
1 c. orange juice

Dredge meat in flour, then egg whites. Repeat process.

Add about 1 c. of oil to a heated wok. Heat until almost smoking.

Add meat to hot oil in wok, a few pieces at a time, and
toss until brown. Remove from wok, and keep warm.

Pour off most of oil out of wok, when meat is done.

Add sesame oil, heat to very hot, add vegetables
in bowl, toss 1 min.

Add jelly, brown sugar, orange juice, orange peel,
orange liquor, meat stock, and cornstarch.

Stir until sauce begins to thicken.

Return meat to pan, and toss until coated.