Egg Noodles with Oriental Seasoning
Ingredients
4 oz. Medium or Wide Egg Noodles, uncooked
1/4 c. water
2 tbsp. low-sodium soy sauce
1 tsp. vinegar
1 tsp. sugar
1 tsp. cornstarch
1 tbsp. vegetable oil
2 scallions, trimmed and thinly sliced
1 clove garlic, finely chopped
1/2 tsp. dried ginger
1/4 lb. snow peas, trimmed
Method
Prepare egg noodles according to package directions.
While egg noodles are cooking, stir the water, soy sauce, vinegar, sugar and cornstarch together in a small bowl until the sugar and cornstarch are dissolved.
Set aside.
When noodles are done, drain well.
Heat the vegetable oil in a wok or large, deep skillet over high heat.
Add the scallions, garlic and ginger and stir until the garlic and ginger are fragrant, about 15 seconds.
Add the snow peas and toss just until they begin to change color, about 10 seconds.
Add noodles and toss with the seasoned oil.
Stir in the soy sauce mixture and pour all into the wok.
Stir well until the sauce is thickened and the noodles are evenly distributed.
Transfer immediately to a serving dish.
Serve hot.
Pasta and Walnut Stir Fry
Ingredients
8 oz. Angel Hair or Capellini, uncooked
3 tbsp. low-sodium soy sauce
2 tbsp. vegetable oil
1 tsp. sugar
1/8 tsp. hot red pepper flakes
1 tbsp. vegetable oil
2 large carrots, thinly sliced
1 red or yellow bell pepper, ribs and seeds removed, cut into small strips
3/4 c. toasted walnuts*, divided
1/2 small red onion, thinly sliced
4 oz. fresh snow peas
4 fresh mushrooms, sliced
1/4 c. water
Method
Prepare pasta according to package directions.
While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes.
Heat oil in a wok over high heat.
Add carrots, pepper, walnuts, onion, snow peas and mushrooms.
Stir-fry 1 minute.
Add water.
Cook and stir 3 minutes longer.
Add pasta and toss to mix.
Add soy sauce mixture:
Toss well and serve.
Dragon Noodles
Ingredients
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 minutes 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.
Shrimp Noodles
Ingredients
1 1/2 tsp salt, or to taste high stock or hotbed leek sauce (see below)
4 1/2 cups (500 g) flour, sifted
5 oz (150 g) shrimp, shelled and deveined
4 egg whites
Method
Mince the shrimp into a pulp and mix with the egg whites, salt, and flour.
Add enough water to knead a smooth, elastic dough.
Roll out into a very thin sheet and fold into 3 layers.
Cut crosswise into fine noodles.
Heat 5 cups (1,250 ml) of water to boiling and cook uncovered until the noodles are done, about 1 1/2 minutes.
Serve the noodles in bowls with high stock or hotbed leek sauce, made by boiling leek, lard, oyster sauce together and thickening the sauce by adding dissolved cornflour.
Pasta Lo Mein
Ingredients
1 lb. lo mein noodles or linguini
3/4 c. beef, chicken or pork, cut into strips
1 carrot, sliced thin
1 c. coarsely shredded cabbage
1 sm. can mushrooms (regular or Chinese)
1/2 bamboo shoots, cut into strips
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. sugar
2 tbsp. oyster sauce
1 clove garlic
3 tbsp. cornstarch
1 tbsp. sherry or rice wine
Method
Boil noodles according to package directions.
Wash with cold water.
Set aside.
Mix last 6 ingredients in a cup and add the meat strips.
In a wok or large pan, add 1 tbsp.
Sesame oil and heat.
Add the prepared vegetables and heat, tossing with wooden spoon, until crispy.
Remove from pan.
Add 1 tbsp.
Oil to wok and sauté garlic until brown.
Add meat and cook until done.
Do not over cook.
Discard oil.
Combine all ingredients in wok and season to taste with oyster sauce.
Cold Chinese Noodles
Ingredients
1 pkg. very thin spaghetti
1/4 c. chicken broth
2 tsp. chives
2 tsp. soy sauce
1 tsp. honey
Dash of ginger
2 tsp. rice vinegar
Method
Cook spaghetti according to package directions.
Cool.
Add 1/4 c. chicken broth, 2 tsp. chives, 2 tsp. soy sauce, 1 tsp. honey, dash of ginger and 2 tsp. rice vinegar (optional) in a small pot, cook over low heat until blended well.
Pour over noodles and refrigerate.
Serve cold.
Before serving sprinkle with sesame seeds and chopped scallions.
Stir Fried Noodles
Ingredients
1 package of rice vermicelli
Vegetable oil
2-3 cloves garlic
Salt
Spices such as 5 spice powder, etc.
Piece of ginger (1-2 inches/3-5 cm)
200 g fresh or frozen shrimp
1/2 - 1 tsp yellow curry powder
1/2 package (5-6 oz / 150 -180 g) fresh bean sprouts
Fresh or dried Chinese mushrooms, sliced
1 shredded carrot or other vegetables
2 green bell (capsicum) peppers
2 Tbsp oyster sauce
2 Tbsp soy sauce
2-3 Tbsp sweet chili sauce
Method
Bring a large pot of water to boil.
Remove from heat and place the rice vermicelli (noodles) in the hot water.
Leave the noodles until they are just tender (about 2-4 minutes).
Drain the noodles.
Peel and mince the garlic and ginger.
Wash, core and slice the green peppers julienne.
Slice the mushrooms.
Pour a little oil (about 1/2 to 3/4 cup) and add the ginger and garlic and sauté lightly.
Add the curry powder and fry lightly to bring out the flavor:
Add the oyster and soy sauces and sweet chili sauce.
Add the bean sprouts, mushrooms and peppers and cook gently 2-3 minutes.
Add a little boiling water to keep the sauce liquid.
Reduce the heat to medium low and add the shrimp and noodles.
Mix the noodles until they are coated with the sauce and no white patches appear.
Add a little more oil if necessary so the noodles do not stick together.
Remove noodles to an oven-proof dish and keep hot.
15 Minutes Fish Ball Noodles
Ingredients
2 tbsps cooking oil
2 cloves garlic, minced
1 cm ginger, minced
6 cups water
3 tbsps Concentrated chicken stock Maggi
1 tbsp sliced preserved cabbage optional
12 fish balls
½ tsp sesame oil
Pepper to taste
300gm thin rice vermicelli (mai fun)
Garnishing:
1 cup bean sprouts, tailed and blanched
1 stalk celery, cut into 1 cm sections
1 stalk of scallion/spring onions, finely chopped
¼ cup sliced fried shallo
Method
Heat oil, stir fry garlic and ginger until aromatic
Add in water and bring to a boil.
Add chicken stock and preserved cabbage, simmer for 5 minutes.
Stir in fish balls, sesame oil and pepper to taste:
Cook for 5 minutes until done.
When serving, place vermicelli into individual bowls.
Add garnishing and pour hot soup over the vermic
Chicken with Sesame Noodles
Ingredients
Sesame Noodles:
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/2 cup sesame oil
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)
Chicken:
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sautéing
Method
First make the sesame noodles.
Cook the spaghetti according to package directions.
Rinse and drain.
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Chicken:
In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and sauté for about 10 minutes, or until done, adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Easy Lo Mein
Ingredients
1/2 lb Chinese egg noodles (dried, not fresh)
1 tsp Sesame oil
1 tsp Oil
2 oz Raw lean pork, cut in matchsticks
2 oz Raw lean beef, cut in matchbook cover sized pieces
2 oz Raw chicken, in small pieces
2 oz Raw shelled shrimp or cooked
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Button mushrooms, sliced
2 cup Chinese cabbage, shredded and blanched
2 Scallions, cut into matchsticks size pieces
2 tb Soy sauce
1 ts Salt
1/4 lb bean sprouts
Method
Bring a lot of water to the boil.
Dump noodles in.
Turn heat to low.
Cook 3 minutes.
Drain, toss with sesame oil and regular oil, set aside.
In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.
Heat the 4 T oil in a wok on high heat.
Add meats in this order, stirring for a few seconds between each addition:
Pork, beef, chicken, and shrimp.
As soon as you've added and tossed the shrimp, add the mushrooms and cabbage.
Cook until cabbage is wilted.
Add scallions, soy, salt.
Stir.
Add the noodles and the bean sprouts, and stir-cook for 3 min.
Serve hot.
Fried Rice with Pork
Ingredients
3/4 lb. boneless pork loin
5 slices bacon
2 eggs, beaten
1 c. chopped fresh mushrooms
1/2 c. thinly sliced green onion
3 c. cold cooked rice
1/4 c. soy sauce
Method
Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside.
In a large skillet or wok cook bacon until crisp.
Drain bacon, reserving 3 tbsp.
Drippings:
Crumble bacon on paper toweling.
Cook eggs in 1 tbsp.
Hot drippings for 2 minutes or until set:
Remove and set aside.
Add 1 tbsp.
Drippings to skillet.
Stir-fry half of the pork till browned:
Remove.
Stir-fry remaining pork:
Remove.
Add the remaining drippings to wok:
Stir-fry mushrooms and onion 1 minute or until tender.
Stir in bacon, egg, pork and rice:
Cook 2 minutes, stirring gently.
Pour soy sauce over pork-rice mixture:
Cook 3 minutes more or until heated through.
Ingredients
4 c. cold cooked rice
2 tbsp. oil
2 onions, chopped
2 c. shrimp, shelled and deveined
1-2 eggs, slightly beaten
1 c. mushrooms, sautéed
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. soy sauce
Chopped scallions
Method
Heat oil in wok.
Add onions and lightly brown.
Add shrimp.
Add salt and pepper to beaten eggs and pour over shrimp and onions:
Scramble together.
Add mushrooms, soy sauce and cold rice.
Heat until rice is hot, stirring occasionally to keep from sticking.
Sprinkle chopped scallions on top
Pineapple Fried Rice
Ingredients
1 pineapple (whole fresh with leaves)
2 tbsp vegetable oil
1 small onion finely chopped
2 green chiles seeded and chopped
1 cup lean pork, cut into small dice (8 ounces)
1/2 cup cooked shelled shrimp or prawns (4 ounces)
3-4 cups cooked cold rice
1/4 cup roasted cashews (2 ounces)
2 scallions chopped
2 tbsp fish sauce (from Asian Market)
1 tbsp soy sauce
10-12 mint leaves shredded - for garnish
2 red chiles, sliced into rounds - for garnish
1 green chile, sliced into rounds - for garnish
Method
Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin.
Reserve the shells.
You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
Heat the oil in a wok or large frying pan.
Add the onion and chiles and stir-fry for about 3-5 minutes until softened.
Add the pork and cook until it is browned on all sides.
Fried Rice with XO Sauce
Ingredients
4 bowls cooled, cooked rice
2 eggs
2 stalks spring onion (scallion), finely diced.
Seasoning:
4 Tablespoons Lee Kum Kee XO Sauce
1/4 teaspoon salt
Method
Beat eggs and scramble in 2 Tablespoons hot oil until just set.
Put on dish.
Sauté the spring onion in 2 Tablespoons oil until fragrant.
Add rice and stir well.
When the rice is hot enough, pour in the seasoning mix and egg.
Mix well and serve.
Rice with Chicken and Tomatoes
Ingredients
6 oz cooked chicken
2 oz onions
4 oz tomatoes
4 cups hot cooked rice
3 tbsp oil
1 tsp shredded ginger
Seasoning:
¼ tsp salt
2 tbsp sugar
1 tsp wine
1 cup stock
¼ cup tomato ketchup
1 ½ tsp soy sauce
A pinch of pepper
Gravy mix:
1 tsp cornflour
1 tbsp water
1 tsp sesame oil
Method
Shred the chicken and leave aside for later use.
Peel, wash and shred the onions.
Wash and shred the tomatoes.
Place the hot rice on a hot platter.
Heat the wok and bring the oil to boil.
Saute the ginger and onions and pour in the tomatoes with the salt and sugar to mix well, then stir in the shredded chicken.
Sizzle the wine, add the stock and season to taste.
Mix the cornflour and water evenly and stream into the sauce to thicken.
Sprinkle the sesame oil and scoop the chicken with the sauce beside the rice to serve hot.
Yang Chow Fried Rice
Ingredients
2 oz. prawns
2 oz. cold roast pork or cooked ham
2 eggs
2 scallions
2 tbsps peas
12 oz. cooked rice
2 tsps. Salt
Pepper and MSG to taste
Method
Dice the meat, beat the eggs lightly and chop the scallions finely.
Heat a wok with 4 tbsps.
Oil and fry half way the chopped scallions for 15 seconds.
Add the pork and prawns and stir fry 2 minutes.
Add the eggs and peas and stir fry for another 2 minutes.
Stir in the rice and continue to stir fry for another 3 minutes.
Adjust the seasoning and serve decorated with the remaining chopped scallions.
Rice with Chinese Sausage
Ingredients
1 ½ cups rice
2 tsp salt
2 tbsp oil
2 cups water
2 pork sausages
2 liver sausages
2 spring onion
Seasoning:
1 tbsp soy sauce
1 tbsp dark soy
1 tbsp sugar
Method
Wash and soak the rice for 20 minutes.
Drain.
Add the salt and oil to mix well with the rice.
Pour into a casserole or saucepan with the water.
Arrange the pork sausages on top of the rice and cover to bring to boil over low heat.
Continue to simmer for 3 minutes then remove the lid to place in the liver sausages.
Cover to cook for a further 15 to 20 minutes.
Turn off the heat and leave to mature for 10 to 15 minutes.
Mix the seasoning in a small bowl.
Dice the spring onion. Remove and slice the sausages.
Return on to the rice.
Pour the sauce over the rice and sprinkle the diced spring onion on top.
Serve hot in the casserole and loosen the rice with a pair of chopsticks before serving.
Vegetarian Fried Rice
Ingredients
3 bowls cold rice
50 g soy bean chunks, soaked in hot water for 10 mins, squeeze out the water before use)
2 tbsp chopped ginger
1/2 cup frozen peas
1/4 cup oil
Cut into small cubes:
250 g cabbage
1 can button mushrooms
1 carrot
2 red chilies
Seasoning:
2 tbsp vegetarian oyster sauce
½ tsp pepper
1 tbsp sesame oil
Method
Heat the oil in a wok and fry the ginger till it is fragrant.
Add in all the vegetables and soy bean chunks.
Stir fry with seasoning until its dry.
Add in rice and peas, mix well.
Dish out, garnish with Chinese celery.
Chopsticks Fried Rice
Ingredients
1 cup cooked shrimps
A pinch of pepper
1 cup sweet peas
1 cup boiling water + 1 tbsp salt
1 egg
2 egg yolks
½ tsp salt
1 tsp sesame oil
3 cups cold cooked rice
2 to 3 tbsp oil
Method
Shell the shrimps, cut each into 2 to 3 sections and mix with the pepper.
Blanch the peas in the boiling salted water for 10 seconds.
Rinse with cold water and drain.
Beat the egg and egg yolks together with the salt and sesame oil.
Pour in the cold rice and stir until each grain is coated with the egg batter.
Heat the wok and bring the oil to boil.
Swirl the wok so that the oil is evenly distributed.
Add the rice and stir fry briskly until all the grains are separated.
Pour in the shrimps and peas to mix well.
Dish and serve hot.
Szechuan Beef Fried Rice
Ingredients
1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon oil
1 lb. beef flank steak, cut into thin bite-sized strips
3/4 cup Green Giant Frozen Sweet Peas
1/2 cup chopped carrot
1/4 cup sliced scallions (1/4 to 1/2-inch pieces)
1/3 cup purchased Szechuan stir-fry sauce
1/2 cup chopped peanuts
Method
Cook rice in water as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add beef:
Cook and stir until browned.
Add peas and carrot:
Cook and stir 4 to 5 minutes or until vegetables are tender.
Stir in cooked rice, onions and stir-fry sauce.
Reduce heat to medium-low:
Cook 5 minutes or until thoroughly heated, stirring occasionally.
Sprinkle with peanuts.
Beef Steaks & Noodles
Ingredients
4 beef eye round steaks, cut into 1/2-inch pieces
1/4 c water
3 tbsp. hoisin sauce
1 tbsp. red wine vinegar
Vegetable oil
1 small cucumber, peeled, seeded, halved and sliced
1 small red bell pepper, cut into thin strips
1/4 c sliced green onion
3 ounces cooked Chinese noodles, broken and drained
4 tsp. chopped fresh cilantro, divided
Method
Combine water, hoisin sauce and wine vinegar; set aside.
Heat large nonstick skillet over medium-high heat.
Brush skillet lightly with oil.
Add cucumber, bell pepper and green onion; cook and stir 1 minute.
Stir in noodles, 1 tbsp.
Cilantro and half of reserved hoisin mixture.
Remove to warm platter.
Heat same skillet over medium-high heat until hot.
Brown beef eye round steaks 2 to 4 minutes, turning once.
Do not overcook.
Add remaining hoisin mixture to skillet, turning steaks to coat.
Szechuan Beef Stir-Fry
Ingredients
1 lb. beef flank steak
2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
1/4 tsp. red pepper pods, crushed
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned
Method
Cut beef steak 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 strips.
Heat remaining 2 tsp.
Oil in wok or large skillet over medium-high heat.
Add garlic, ginger and pepper pods; cook 30 seconds.
Add bell pepper and corn; stir-fry 30 seconds.
Remove vegetables.
Stir-fry beef strips (half at a time) 2 to 3 minutes.
Stewed Beef w/ Chinese Cabbage
Ingredients
1 lb. beef brisket
6 c. boiling water
1 tbsp. rice wine or dry sherry
3 slices fresh ginger root, about one inch in diameter
1 lb. Chinese cabbage
2 tbsp. vegetable oil
1 1/2 tsp. salt
1/4 c. beef broth
Method
Use a cleaver to cut beef into thin slices.
Place in a large heavy pot. Pour 3 cups boiling water over beef slices; drain well.
Add 3 more cups boiling water to beef and bring to a boil over low heat.
Add wine and ginger root.
Cover and cook 2 hours over low heat.
Chop cabbage into 2 inch square pieces.
Add chopped cabbage, oil, salt and beef broth to beef.
Cook 30 minutes longer.
Serve hot in a large bowl.
Return vegetables and beef to wok and heat through.
Serve with hot cooked rice.
Stir Fry Beef with Broccoli
Ingredients
1 lb. beef sirloin, cut into thin strips
2 tbsp. soy sauce
4 tsp. cornstarch
2 tsp. cooking oil
1 tsp. salt
1 lb. fresh broccoli OR 2 (10 oz. pkg. frozen)
1/2 tsp. ground ginger
3 tbsp. cooking oil
1/2 c. water
Hot cooked rice
Method
Partially freeze beef, slice diagonally into bite size strips.
Combine soy sauce, cornstarch, the 2 tsp.
Cooking oil and salt in bowl.
Add beef, toss to coat well.
Slice broccoli lengthwise into thin strips, about 3 inches long.
Heat ginger in 3 tbsp.
Oil in wok at 375 degrees Fahrenheit.
Add broccoli and stir fry for 3 to 5 minutes.
Remove from wok.
Add more oil if necessary and stir fry beef about 5 minutes or until well browned.
Return broccoli to wok, add water.
Cook and stir until thickened and bubbly.
Serve with hot cooked rice.
Chinese Beef Stew
Ingredients
1 lb. shin beef
1 oz. scallion
1/2 oz. crushed ginger
1 1/2 cinnamon stick
1 petal star anise
2 tbsps rice wine
3 tbsps dark soy sauce
1 oz. crystal sugar
Salt to taste
2 tsps. Sesame oil
Method
Cut the beef into 1-inch cubes and dip into boiling water for about 15 seconds, the remove and drain.
Put the scallions and ginger in the bottom of a casserole and lay the beef on top.
Add cinnamon, star anise, rice wine, soy sauce and sugar together with 2 ½ cup water.
Cover the casserole with a tight fitting lid.
Bring to the boil, then cook on a low heat for 4 hours.
There should be very little gravy left when the cooking is finished.
Before serving, adjust the seasoning with salt and sugar and sprinkle with sesame oil.
Stir Fried Beef w/ Mixed Vegetables
Ingredients
1 lb. boneless flank steak
1 tbsp. cornstarch
1 1/2 tsp. sugar
1/2 c. water
1/4 c. soy sauce
2 tbsp. oyster sauce
1 med. onion
Vegetable cooking spray
3 celery stalks, sliced diagonally
1/2 lb. fresh mushrooms, sliced
1/2 c. water chestnuts, sliced
1/2 lb. fresh snow peas
3 c. hot cooked rice
Method
Trim excess fat from steak.
Partially freeze steak; slice across grain into 2 x 1/4 inch strips.
Set aside.
Combine cornstarch, sugar, water, soy sauce, and oyster sauce; set aside.
Peel onion and cut into 1/4 inch slices; cut each slice into quarters. Set aside.
Coat wok well with cooking spray; allow to heat at medium high, 325 degrees Fahrenheit, for 2 minutes.
Add steak, and stir-fry about 3 minutes.
Remove meat from wok, reserving pan drippings; set aside.
Place onion, celery, mushrooms, and water chestnuts in wok; stir-fry 2 to 3 minutes.
Add meat and snow peas to wok; cover and reduce heat to medium, 275 degrees Fahrenheit. Simmer 2 to 3 minutes.
Stir in soy sauce mixture. Cook on medium high, 325 degrees Fahrenheit, stirring constantly, until thickened and bubbly.
Serve over rice.
Mu Shu Beef
Ingredients
1 lb. beef flank steak or boneless top sirloin or top round steak, cut 3/4" thick
2 c. white cabbage
3/4 c. bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
3/4 c. wood ear mushrooms, julienned
2/3 c. scallions, sliced
1 tbsp. cornstarch dissolved in 1/4 c. water
8 med. Moo Shu pancakes, warmed
1/3 c. Hoisin sauce
Method
Soak mushrooms in 1 c. hot water for 20 mins., or until softened.
Drain well.
Remove and discard stems.
Cut caps into thin strips, to julienne.
Cut beef steak lengthwise in 1/2, then crosswise into thin strips.
Stack 3-4 strips at a time, then cut lengthwise in 1/2.
Combine marinade ingredients in a large bowl.
Add beef and toss.
Refrigerate for 20 mins.
Drain beef, discarding marinade.
Heat a large non-stick skillet over med-high heat until hot.
Add 1/2 of beef. Stir-fry 1-2 mins., or until outside surface of beef is no longer pink.
Do not overcook.
Remove.
Repeat with remaining.
Combine beef, white cabbage, bamboo shoots, mushrooms, scallions, and cornstarch mixture in skillet.
Cook, and stir until sauce is thickened and bubbly.
Spread Hoisin sauce on pancakes, and spoon beef mixture down center.
Fold bottom edge over filling.
Fold right and left sides to center, overlapping.
Chinese Beef Kebabs
Ingredients
750 gm steak rump or sirloin
1/4 cup oyster sauce
2 tsp oil
2 tsp soy sauce
1 clove of garlic, crushed
2 x spring onions, chopped
1/4 tsp sugar
50 gm button mushrooms
220 gm can water chestnuts
3 x spring onions, cut into 2 cm pieces
Method
Trim excess fat from meat and cut into cubes.
Combine the oyster sauce, oil, soy sauce, garlic, chopped spring onions, and sugar into a large bowl.
Add the beef and mushrooms (which have been wiped and left whole).
Cover and marinate for at least 2 hours.
Thread the meat, mushrooms, water chestnuts and pieces of spring onions alternately onto skewers.
Cook over hot coals brushing with the marinade until cooked.
Beef and Pork Meatballs
Ingredients
3/4 lb. ground beef
1/4 lb. ground pork
1/4 tsp. ground ginger
1/4 tsp. salt
1 tbsp. sugar
1 tbsp. Worcestershire sauce
2 tbsp. Soy Sauce
2 tbsp. corn oil
4 sticks celery, chopped
1 1/2 c. bouillon
1 med. onion, chopped
2 1/2 tbsp. cornstarch
1/4 c. water
2 tomatoes; cut in wedges
Method
Mix beef, pork, ginger, salt, sugar, Worcestershire and soy sauce.
Shape into flat patties using 1 tbsp.
Of mixture for each.
Brown patties in hot oil in wok; push to one side.
Add celery and onion, cook slowly for 5 minutes.
Add bouillon.
Cover; cook 5 minutes.
Mix cornstarch, water and 1 tbsp.
Of soy sauce.
Stir into wok.
Cook, stirring constantly until sauce is thickened.
Add tomatoes, cook until heated.
Serve over Chow Mein Noodles or rice.
Pepper Steak
Ingredients
1 sirloin steak
3 tbsp. sherry
3/4 c. soy sauce
1 tsp. salt
1/3 c. cornstarch
3/4 tsp. MSG, optional
3 tbsp. sugar
2 med. green peppers, cut into squares
1 onion, cut into strips
3 stalks celery, sliced on the diagonal
1/2 c. oil
1 to 2 c. water
2 med. tomatoes, cut into wedges
Method
Cut steak into bite size pieces.
Sprinkle with sherry, set aside.
Add soy sauce, salt, cornstarch, MSG and sugar to the meat mixture.
Put about 1 tbsp.
Oil in hot wok or skillet over high heat.
Add pepper, onion and celery just until tender crisp.
Remove from wok.
Drain meat from juices, reserving liquid.
Add oil to wok or skillet and stir fry meat until beef is cooked and no longer pink.
Add cooked vegetables back to pan and stir in reserved juices and water, heat to boiling.
Cook until thickened.
Add tomato wedges and heat through.
Serve over cooked rice.
Fish with Hot Sauce
Ingredients
1 whole fish, (yellow croaker, carp, mullet or bass) about 2 1/2 lb (1,000g), cleaned and scaled
1 tsp. green pepper, shredded
1 tsp. salt, or to taste
3 1/2 oz (100g) onions, shredded
1 cup(500ml) oil for deep-frying
4 tsp. soy sauce
1 tsp. scallions, shredded
1/4 tsp. fresh ginger, chopped
1 tsp. rice wine
2 hot red chili (chilli) peppers, seeded and shredded
2 tsp. sugar
1 tsp. cornstarch (corn flour) dissolved in 1 tsp. water
1/4 tsp. MSG optional
Method
Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.
Heat the oil in a wok over high heat to very hot about 350oF(175oC) or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil add the scallions and onions and ginger and fish and deep-fry until both sides are brown.
Remove , drain and place on serving dish.
Pour all but 2 to3 tbsp of the oil out of the wok, leaving only enough to cover the bottom .
Heat until the oil surface ripples.
Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant.
Stir in the soy sauce, rice wine, sugar, MSG (optional), and ginger.
Add 1 cup water and bring to a boil.
Stir the cornstarch-water mixture and add to the wok.
Cook, stirring until the sauce thickens.
Remove , pour over the fish, and serve.
Five Colored Fish Shreds
Ingredients
1 lb (500g ) fresh fish filets, skinned
1 tsp. cornstarch dissolved in 1 tsp. water
3 1/2 oz (100g) dried Chinese black mushrooms, soaked in hot water until soft and then shredded
1/2 tsp. sesame oil
5 oz (150g) carrot, shredded
5 tsp. chicken stock
1/2 tsp. salt, or to taste
1/2 tsp. sugar
2 tsp. rice wine
2 cups (500ml) vegetable oil for deep-frying
1/4 tsp. pepper
3 1/2 oz (100g) green pepper, shredded
2 egg whites
3 1/2 oz (100g) bean sprouts
3 tbsp dry cornstarch (corn flour)
1 tsp. scallions, chopped
1 tsp. fresh ginger, chopped
1 tsp. MSG optional
Method
Cut the fish into 2 inch (5cm) sections, then into slices and 3/4 inch (2cm) shreds.
Mix 1/4 tsp. of the salt, the rice wine, 1/8 tsp. of the pepper, the egg whiles , and the cornstarch into a batter.
Stir in 2 tbsp of the sesame oil and rub the fish pieces with the batter.
Set aside.
Blanch the mushrooms and carrots briefly in boiling water.
Rinse in cold water and drain immediately.
Mix together the remaining 1/4 tsp.
Of the salt the 1/2 tsp.
Of MSG (optional).
The chicken stock, the remaining 1/4 tsp. of sesame oil, and remaining 1/8 tsp.
Of the pepper, the sugar and the cornstarch-water mixture into a sauce.
Heat the oil to moderately hot about 230oF ( 110oC) .
Add the mushrooms, carrot, green pepper bean sprouts, scallions and ginger.
Stir-fry 1 minute .
Add the fish and rice wine and stir.
Pour in the sauce and stir-fry to blend all the ingredients together.
Remove and serve.
Fragrant Creamed Hairtail
Ingredients
5 oz (150 g) hairtail, scaled and boned (or fish fillets)
5 tbsp cornstarch (corn flour)
1/2 tsp. rice wine
2 cups (500ml) vegetable oil for deep-frying
1 tsp. salt,or to taste
4 oz (120ml) milk
1/4 tsp. pepper
1 tbsp ketchup
1/2 tsp. sesame oil
1 1/2 tsp. ground roasted sesame seeds
Method
Cut the fish into 2 inch by 3/4 inch (5cm by 2cm ) pieces. Mix the rice wine, 1/4 tsp.
Of the salt, the pepper, and the sesame oil and add to the fish.
Let marinate.
Dust the fish pieces with 4 tbsp cornflour.
Dissolve the remaining 1 tbsp of the cornflour in 2 tsp. water. Set aside.
Heat the oil in a wok over high heat to very hot, about 350oF(180oC).
Add the fish piece by piece and deep-fry until brown.
Remove, drain, and place in a dish. Pour all but 1 tbsp of the oil out of the wok.
Add 4 tbsp water and bring to a boil over high heat.
Add the milk and ketchup, and stir until the mixture boils again.
Add the remaining 3/4 tsp.
Salt (or to taste), the cornstarch-water mixture.
Cook, stirring, until thickened.
Pour the sauce over the fish, sprinkle with ground sesame seed, and serve.
Oil Braised Prawn
Ingredients
5 prawns, in shells, with heads
1 tbsp rice wine
2fl oz (50ml) vegetable oil
1/4 tsp. salt, or to taste
1 tbsp fresh ginger, shredded
1/4 tsp. sesame oil
1/2 cup (120ml)high stock
1 tbsp scallions, shredded
1 tbsp sugar
1/4 tsp. MSG optional
Method
Remove the heads from the prawns and set aside. Remove the legs, shell, devein and wash. Cut each prawn body into 3 equal sections.
Heat the oil in a wok until moderately hot.
Add the prawn heads and ginger.
Use a scoop to press the heads against the sides of the wok so the fat seeps out, colouring the oil red.
Add the prawn sections and stir-fry for 1 minute.
Add the stock, sugar, rice wine, MSG (optional), and salt.
Simmer over low heat for 5 to 6 minutes, or until the prawns are just cooked.
Remove the prawn heads and place in dish with the prawn sections to top.
Boil the sauce in the wok over high heat until thickened.
Sprinkle with sesame oil.
Add the scallions and garlic shreds, pour the sauce over the prawns, and serve.
Prawn Goldfish
Ingredients
6 prawn, in shells
1 silver ear (white fungus), soaked in Luke-warm water until soft
1 tsp. salt, or to taste
3 1/2 oz (100ml) chicken and duck or chicken stock
1 1/2 tsp. rice wine
2 tsp. cornstarch (corn flour) dissolved in 2 tsp. water
2 1/2 oz (75g) boneless chicken breast
1 tbsp melted chicken fat
1/2 egg whites
3/4 tsp. MSG (optional)
2 tsp. (10ml) vegetable oil
2 tbsp flour
6 red cherries, pitted and halved
Method
Remove the heads from the prawns and shell, but do not remove the tails. Devein and rinse. Score prawns along vein line, but do not cut through. Flaten prawns from the opening s.
Make cross scores lightly on the prawns.
Mix the prawns with 1/2 tsp. of the salt, 1tsp of the rice wine, ginger, and the MSG(optional), and let marinate for 10 minutes.
Mince the chicken into a pulp and add the egg whites, 1/8 tsp. of salt, and 2 tsp.
Oil.
Stir vigorously in one direction for 1 minute, or until the mixture stiffens.
Dust the tops of the prawns with flour and spread wit the chicken mixture, molding it in the shape of a goldfish body.
Place 2 cherry halves on each as eyes and a small piece of silver ear on the back of each as a fin. Place " goldfish" on a heat-proof dish and steam for10 minutes.
Set aside.
Bring the stock to a boil.
Add the remaining 1/4 tsp. MSG (optional), 1/2 tsp. of salt, and 1/2 tsp. of the rice wine.
Skim off any foam and add the cornstarch mixture.
Cook, stirring, until thickened.
Pour the sauce over the goldfish, sprinkle with the melted chicken fat, and serve.
Quick Boiled Fish Slices
Ingredients
9 oz (250g) fish, skinned and boned
1 oz (25g) bamboo shoots, sliced
1 tsp. salt, or to taste
a few green leaves , washed and cut into halves
1/2 tsp. rice wine
1 tsp. melted lard or vegetable oil
2 cups (500ml) fish stock
1/4 tsp. MSG optional
Method
Wash the fish and cut into 1/4 inch by 1 inch (3cm by 2 cm ) slices.
Add 1/2 tsp.
Of the salt and the rice wine and let marinate.
Heat a pot of water to a boil.
Add the fish and remove immediately.
Drain and place in a bowl Pour the stock into a wok and heat to boiling.
Skim off any foam and add the remaining 1/2 tsp.
Salt, the MSG (optional), bamboo shoots and leaves.
Return the stock to a boil and pour over the fish.
Sprinkle with the lard or oil, and serve.
Scallops with Steamed Egg White
Ingredients
3 1/2 oz (100g) dried scallops
9 fl oz (250ml) chicken and duck or chicken stock
10 egg whites
2 tsp. melted chicken fat
2 tsp. rice wine
1/2 tsp. MSG (optional)
2 tsp. ginger, chopped finely
1/4 tsp. salt, or to taste
2 tsp. cornstarch (corn flour) dissolved in 2 tbsp water
Method
Rinse the dried scallops and rub off any white film on their surface.
Wash and place in heat proof bowl, with 9 oz (250ml) water.
Steam in steamer for 1 1/2 hours, replenishing water as needed.
Drain, reserving the stock .
Let the scallops stand until cool enough to handle, then shred by hand, discarding the hard muscles.
Return the scallop shreds to the water to marinate.
Whisk together the egg whites, 5 1/2 oz (150 ml) of the stock, 1 tsp.
Of the rice wine, 1 tsp.
Of the ginger, and 1/8 tsp.
Of the salt.
Mix well , remove the scum on the surface.
Place in heat-proof bowl and steam over low heat for about 10 minutes.
Pour into a severing bowl.
Heat the remaining stock in a wok or pot.
Add the scallops, the MSG, the remaining 1 tsp.
Rice wine, the remaining 1 tsp.
Ginger, and the remaining 1/8 tsp.
Salt.
Bring to a boil and skim off any foam.
Add the cornstarch-water mixture and cook, stirring, until thickened.
Sprinkle with the melt off any foam .
Add the cornstarch-water mixture and cook, stirring , until thickened.
Sprinkle with the melted chicken fat, pour over the egg whites, and serve.
Steamed Carp
Ingredients
1 whole fresh carp about 1 lb (500g) (or trout and other firm-fleshed fresh-water fish)
4 bamboo shoots sliced
5 tsp. rice wine
2 tbsp lean pork, diced and marinated in sugar
1 tsp. salt, or to taste
4 slices Chinese ham, steamed
4 black mushrooms, sliced and soaked
2 1/2 tbsp lard or vegetable oil
2 tsp. scallions, chopped in 1 -inch sections
1 tsp. ginger, sliced
Method
Wash the fish and make 2 to 3 X-shaped slashes on each side.
Rub with the rice wine and let marinate.
Place on a heat-proof dish and sprinkle with the salt, mushrooms, bamboo shoots, and diced pork.
Place the ham, lard, scallions, and ginger on top.
Place the dish in a steamer and steam for 10 to 15 minutes, or until the fish is cooked through. Discard the scallions and ginger, and serve.
Steamed Carp in Egg Custard
Ingredients
1 whole carp, about 3/4 lb. (350g), with head and tail (substitute trout or other firm-flesh freshwater fish)
1 oz(30ml) clear stock
4 eggs
1 tsp. soy sauce
1/2 tsp.-salt, or to taste
2 tsp. sesame oil
1 tbsp rice wine
1/2 tsp. scallions, chopped
1/2 tsp. ginger, chopped
1 tsp. MSG optional
Method
Clean the wash the fish. Blanch in boiling water and drain.
Beat the eggs in a heat-proof bowl and stir in the salt, rice wine, MSG, 4 tsp.
Of the stock and mix well.
Place fish in the bowl with the egg mixture.
Place the bowl in a steamer and steam for 10 to 15 minutes, or until the custard is set.
Mix the soy sauce, sesame oil, the remaining 2 tsp.
Of the stock, the scallion, and the ginger into a sauce.
Pour over the fish and serve.
Stewed Turtle
Ingredients
1 live soft-shelled turtle about 2 lb. (1 kg)
1/2 tsp. garlic , chopped
1 lb. (500g) boned chicken
5 whole Sichuan peppercorns
3 1/2 oz (100ml) vegetable oil or lard
3 1/2 tbsp soy sauce
1/2 tsp. scallions, chopped
4 cups (1 litre ) clear stock
1/2 tsp. fresh ginger, chopped
2 tsp. rice wine
Method
Cut off the turtle's head and drain off all the blood.
Place in a pot of cold water to cover and bring to a boil.
Remove the turtle and scrape off the black skin.
Remove and hard upper shell and gut .
Chop off the claws.
Wash the turtle well and chop into 3/4 inch (2cm ) squares.
Chop the chicken into 3/4 inch (2cm ) pieces and blanch briefly in boiling water for 2 minutes.
Heat oil or lard in wok over high heat to about 350oF (175oC), or until a piece of scallion or ginger sizzles and moves around quickly when dropped into the oil.
Add the scallions, ginger, garlic, and peppercorns, and stir-fry until fragrant.
Add the turtle, chicken, and soy sauce, and stir-fry for3 minutes.
Add the stock, and simmer over low heat for 1 1/2 hours.
Then turn the heat to high and bring to a full boil.
Skim off the foam and add the rice wine.
Remove and serve.
Stir Fried Chicken Shreds with Jellyfish
Ingredients
9 oz (250g) edible dried jellyfish
3 cups (750ml) vegetable oil for deep-frying
1/4 tsp. ginger, chopped
1/4 tsp. scallions, shredded
7 oz (200 g) chicken breast piece
1 tsp. rice wine
1 tbsp lightly beaten egg white
1/4 tsp. salt, or taste
2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water
2 tsp. sesame oil
1/2 tsp. MSG optional
Method
Soak the jellyfish in cold water for 3 hours.
Wash and cut into 2 by 1 inch (5cm by 3 cm ) pieces Plunge into boiling water, remove immediately, and drain.
Set aside.
Skin the chicken and remove any tendons.
Cut horizontally into slices about 1 inch (3cm ) wide, then stack the slices and cut along the grain into shreds.
Mix with the egg white and cornstarch and set aside.
Set the wok over high heat.
Pour in the oil and heat to 150oF (70oC) warm, and add the chicken immediately.
Stir gently until the chicken shreds separate, then remove rapidly.
Drain well and set aside.
Pour the oil out of the wok, leaving only enough to cover the bottom.
Heat the wok until the oil surface ripples.
Add the scallions and stir.
Add the jellyfish and chicken, then the rice wine, salt. MSG (optional) and ginger.
Stir-fry about 30 seconds.
Sprinkle with sesame oil, and serve.
Stir Fried Fish Cubes
Ingredients
10 1/2 oz (300 g) fish filets
1 tsp. slat, or to taste
1 egg white
1 tbsp soy sauce
1 tbsp cornstarch (corn flour) dissolved in 1 tbsp water
1 1/2 tbsp scallions, cut diagonally in 1/2 inch (1cm ) sections
2 oz (50g) bamboo shoots( or canned)
2 cloves garlic, sliced
3 1/2 oz (100ml) high stock
4 cups (1,000ml) vegetable oil for deep-frying
1/4 tsp. rice wine
1 tsp. MSG optional
Method
Cut the fish into 1/2 inch (1 cm) dice. Mix the egg white with 2 tsp.
Of the dissolved cornstarch and coat the fish .
Cut the bamboo shoots into 1/2 inch (1cm) cubes.
Mix together the stock, peas, MSG (optional), salt, the other 1 tsp.
Of the dissolved cornflour, and the rice wine.
Set aside.
Heat the oil in a wok to about 250oF (120oC), or until small bubbles sizzle around a piece of scallion or ginger tossed into the oil.
Add the fish dice, stirring to keep them separate, and remove immediately.
Pour all but 2 tbsp of oil out of the wok.
Heat over high heat to very hot, or until the oil surface ripples and a haze appears on the surface of the oil.
Add the scallions and garlic, and stir-fry until fragrant.
Add the bamboo shoots and stir in the sauce.
Add the fish.
Stir-fry a few more seconds, remove, and serve.
Tender Fried Fish Slices
Ingredients
3 1/2 oz(100 g) fish filet, skinned and boned
1/2 tsp. salt
1 egg white
1/2 tsp. scallion sections
2 tsp. cornstarch (corn flour)
1/2 tsp. garlic mash
1/2 tsp. rice wine
4 tbsp vegetable oil
Method
Wash the fish and dry well and cut into slices.
Mix the egg white, cornstarch, and salt into a batter .
Coat the fish slices with the batter.
Heat the oil to very hot.
Add the fish and stir-fry until cooked.
Remove and drain.
Reheat the wok, add the scallions and garlic and fry until fragrant.
Add the fish and sprinkle with the rice wine.
Add the rest of the batter.
Tip the wok to swirl the mass.
Turn mass over and remove.
Five Colored Fish Shreds
Ingredients
1 lb (500g ) fresh fish filets, skinned
1 tsp. cornstarch dissolved in 1 tsp. water
3 1/2 oz (100g) dried Chinese black mushrooms, soaked in hot water until soft and then shredded
1/2 tsp. sesame oil
5 oz (150g) carrot, shredded
5 tsp. chicken stock
1/2 tsp. salt, or to taste
1/2 tsp. sugar
2 tsp. rice wine
2 cups (500ml) vegetable oil for deep-frying
1/4 tsp. pepper
3 1/2 oz (100g) green pepper, shredded
2 egg whites
3 1/2 oz (100g) bean sprouts
3 tbsp dry cornstarch (corn flour)
1 tsp. scallions, chopped
1 tsp. fresh ginger, chopped
1 tsp. MSG optional
Method
Cut the fish into 2 inch (5cm) sections, then into slices and 3/4 inch (2cm) shreds.
Mix 1/4 tsp. of the salt, the rice wine, 1/8 tsp. of the pepper, the egg whiles , and the cornstarch into a batter.
Stir in 2 tbsp of the sesame oil and rub the fish pieces with the batter.
Set aside.
Blanch the mushrooms and carrots briefly in boiling water.
Rinse in cold water and drain immediately.
Mix together the remaining 1/4 tsp.
Of the salt the 1/2 tsp.
Of MSG (optional).
The chicken stock, the remaining 1/4 tsp. of sesame oil, and remaining 1/8 tsp.
Of the pepper, the sugar and the cornstarch-water mixture into a sauce.
Heat the oil to moderately hot about 230oF ( 110oC) .
Add the mushrooms, carrot, green pepper bean sprouts, scallions and ginger.
Stir-fry 1 minute .
Add the fish and rice wine and stir.
Pour in the sauce and stir-fry to blend all the ingredients together.
Remove and serve.
