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Chinese Food |
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SPRING ROLLS
1/2 lb Lean pork, chopped
1 1/2 cups Bean sprouts, chopped
1 1/2 cups Cabbage, chopped
1/2 cup Bamboo shoots, thinly sliced
1/2 cup Grated carrot
3 Mushrooms, chopped
3 Green onions, thin slice
1 Garlic clove, minced
2 Slices ginger, minced
1 tsp Soy sauce
1 tsp Sugar
1 tbsp Sesame oil
Dash pepper
8 Egg roll wrappers
Mix all ingredients together. Fill eggroll wrappers. Fold in
sides, roll, seal with water or egg white. Deep fry in HOT oil until
brown & crispy. Remove and drain.
Makes 8 rolls.
FRIED RICE
2 tbsp vegetable oil
2 cups cooked rice
3 cooked scrambled eggs
1/4 medium onion, chopped
1/2 green pepper, chopped
1 can mushroom stems & pieces
2 tsp soya sauce
3 green onions, finely chopped
Saute' onion and green pepper, in the oil,
until onion is tender. Add mushroom pieces and continue to saute'
until mushrooms are heated throughout. Stir in cooked rice & soy
sauce. Cook over low heat for 3 to 4 minutes, stirring
frequently. Stir in cooked, scrambled eggs.
Add soya sauce, heat & stir. Put
rice in a bowl & sprinkle with green onions. Serve.
Makes about 4 servings.
GWEN'S GINGERED CHICKEN
*****
2 chicken breasts (boneless, skinless)
1/4 cup flour
1 tbsp ground ginger
4 tbsp vegetable oil
1/2 onion, sliced in thin strips
1 med carrot, sliced in thin strips
1/2 red pepper ,sliced in thin strips
1/2 green pepper, sliced in thin strips
2 stalks celery, thinly sliced diagonally
1 can mushrooms, sliced (drained)
1 tsp veg oil
3/4 cup chicken stock
2 tbsp soy sauce
1/4 tsp ground pepper
1/4 tsp ground ginger
2 tbsp apricot jam
1 tbsp cornstarch dissolved in 1/4 cup water or canned mushroom juice
Cut the chicken chunky strips.
Mix the flour and ginger together, add chicken strips toss to coat.
Heat the oil in a large , deep frying pan and fry the chicken for
10-15 minutes until all are golden. set aside.
Put onions, carrots, celery, peppers & mushrooms in a skillet
with 1 tsp veg oil. Saute until tender crisp.
Make sauce:
put in a saucepan, chicken stock, soya sauce, apricot jam, ginger
& pepper. Heat for 2 - 3 5 mins..
Add the cornstarch mixture & cook slowly, stirring almost
constantly, until sauce has thickened & became a clear
color. (Add more water if too thick)
Pour sauce over the vegetables, add the chicken, stir well & heat.
Serve with steamed rice.
DEEP FRIED CHICKEN BREAST
4 boneless skinless chicken breasts
Cooking wine
Salt
2 egg whites, slightly beaten
bread crumbs
Vegetable oil
Cut the chicken breasts in a criss-cross pattern. or pound with
back of knife. Marinate in cooking wine for about 3 minutes.
Dip chicken in the slightly beaten egg whites, then coat with
bread crumbs.
Deep fry in heated oil till done, remove. Drain off excess grease.
Deep fry again till golden brown, remove, drain. Pat with a
paper towel to remove excess grease.
Makes 4 servings.
CHINESE CHICKEN WINGS
24 chicken wings, separated, tips discarded
SAUCE:
2 cups soy sauce
2 tsp prepared mustard
2 tsp freshly grated ginger
1/2 cup sugar
2 tsp garlic, finely chopped
Combine soy, mustard, ginger, sugar & garlic, stir well,then
pour over chicken wings. Cover and refrigerate over night.
TO SERVE:
Stir wings & sauce. Place wings individually on a cookie sheet
(lined with tin foil).
Bake for 1 hour in a preheated 350 degrees F. oven.
Serves 2 to 4 (depending on how big the wings are).
CHINESE BABY BACK RIBS
3 lb Pork back finger ribs cut 1 -inch wide by 3 inch long
MARINADE INGREDIENTS:
2 tbsp Sugar
1 tbsp Dry sherry
3 tbsp Hoisin sauce
1/2 tsp Finely chop garlic
dash of salt
1/2 cup Ketchup
Mix marinade ingredients in a plastic bowl that has a tight
fitting lid.
Add the ribs to the marinade, cover the bowl & shake to coat
the ribs thoroughly.
Place in refrigerator and marinate for at least 4 hours.
Shake once or twice while marinating to coat again.
WHEN READY TO BAKE:
Take ribs from refrigerator and shake to coat again. Place ribs
apart on their sides on cookie sheet that has been covered with
aluminum foil . Do Not crowd, or they won't be crispy. Bake in a
350 degree F. oven for 30 minutes. Turn over with tongs and bake
additional 20 - 30 minutes. Check carefully last 10 minutes of
baking to prevent burning.
PRAWNS
12 large uncooked prawns, cleaned & deveined
1/4 cup scallion, sliced in lengths
2 slices fresh ginger
2 tbsp sesame oil
1/4 cup sugar
1/2 cup clear consumme
cooking wine
1/4 tsp salt
peanut oil
Heat the sesame oil in a skillet, add scallion and slices of
ginger & heat over medium heat until the fragrance of the ginger
& scallions comes out, remove the scallion and ginger. Add sugar,
clear soup, cooking wine and salt.
Bring to a boil, add the prawns and bring to a boil on a high
flame, lower the heat, simmer till soup is thick, add a little sesame oil.
Serve with fried rice.
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 from sticking 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.
CHINESE PORK & BROCCOLI
2 cups cooked broccoli - cut into lengths
2 tbsp peanut oil
1 tsp sugar
pinch of salt
1/2 tsp very finely chopped fresh ginger
1 clove garlic, crushed
2 tbsp soy sauce
1 tbsp sherry
1 tsp cornstarch
1/4 cup water
1 cup thinly sliced pork
Heat the peanut oil in a skillet,
Add the broccoli and fry for 2 to 3 minutes. Add the sugar, salt,
ginger and
garlic, cover the pan and cook slowly for 4 to 5 minutes.
Mix the soy sauce, sherry, and cornstarch with water.
Add to the skillet, cover again and cook for another 3 to 4
minutes, or until the sauce appears clear.
Add the pork and reheat.
Serve with steamed or fried rice.
TEMPURA BATTER
2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
Mix all ingredients with fork just until blended. The batter will
be thin and slightly lumpy.
TEMPURA SAUCE
1/4 cup chicken broth
1/4 cup water
1/4 cup soy sauce
1 teaspoon granulated sugar
Heat all ingredients until hot. Serve in small individual bowls.
WON TON WRAPPERS
1 1/2 cups 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.
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