* Exported from MasterCook II * Almond Chicken Recipe By : Elizabeth Powell Serving Size : 4 Preparation Time :2:00 Categories : Poultry Chinese Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole skinless boneless chicken breasts 2 tablespoons soy sauce 1 tablespoon rice wine 1/2 teaspoon sugar 1 teaspoon cornstarch 2 tablespoons chicken stock 1 1/2" ginger root slice -- minced 1 garlic cloves -- minced 1 egg 1 cup almonds -- ground 6 cups peanut oil Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once. - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with chopped green onion. * Exported from MasterCook II * ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chicken thighs 12 medium Asparagus spears 3 tablespoons Peanut or corn oil -----MARINADE----- 1 tablespoon Dry sherry 1 teaspoon Cornstarch 2 teaspoons Thin soy sauce 1 pinch Sugar -----SAUCE----- 2 teaspoons Fermented black beans 3 Cloves garlic -- minced 1/2 teaspoon Brown sugar 2 teaspoons Black soy sauce 3/4 cup Chicken stock Cornstarch paste Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes. Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes. Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * BBQ PORK LO MEIN *** dxdg05a Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Sesame oil 2 tablespoons Vegtable oil 1 teaspoon Ginger -- finely chopped 2 cups Bok choy -- cut into 1/2" pie 1 1/2 cups Bean sprout 8 ounces Chinese bbq pork 1/2 cup Chicken broth 2 tablespoons Oyster sauce 1 tablespoon Soy -- dark 1/2 teaspoon Sugar Pepper -- dash 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 Varriations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * BEEF CHOW FUN Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 each Chow Fun Noodles 1 pound Beef flank steak -- sliced across the grain -----MARINADE----- 1 tablespoon Dark soy sauce 1 tablespoon Cornstarch 1 each Egg white 1 tablespoon Peanut oil -----ADDITIONAL----- 7 tablespoons Peanut oil for pan-frying 2 each Cloves garlic -- chopped fine 1 each Slice ginger -- cut julienne 1 tablespoon Fermented black beans (dow -- see), rinsed 1 tablespoon Dry sherry 1/2 medium Yellow onion -- peeled and 1/2 each Green sweet bell pepper -- cored & cut julienne -----SAUCE----- 1/4 teaspoon MSG (opt) 1 tablespoon Dark soy sauce 1/4 teaspoon Sugar 1 tablespoon Dry sherry 1 pinch White pepper 1 tablespoon Oyster sauce -----FINAL----- 1 cup Fresh bean sprouts Chinese parsley (garnish) Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * BLACK BEANS WITH BEAN CURD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Main Dish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Dried red beans 1 tablespoon Soy sauce 1 teaspoon Brown sugar 1 cup Stock 2 each Cakes tofu 2 tablespoons Oil 1 each Green onion -- chopped 1 teaspoon Garlic -- chopped 1 each Green chili -- sliced 1 tablespoon Salted black beans 1 pinch Black pepper Soak dried beans. Boil until tender. Drain & mash. Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve. Jack Santa Maria, "Chinese Vegetarian Cooking" - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CASHEW CHICKEN ***pxsm22a Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Chicken ; breasts -- cubed 1 teaspoon Salt 1 teaspoon Cornstarch 3 Green peppers -- cut into 1/ Set above ingredients aside Sauce 2 tablespoons Soy sauce 1 tablespoon Soybean paste 1 tablespoon Sugar 2 tablespoons Rice wine vinegar 1/2 teaspoon Salt Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CASHEW CHICKEN 2 *** ctch95b Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade 2 Chicken; breasts -- boneless 3 tablespoons Rice wine -- or dry sherry 2 teaspoons Soy sauce 2 teaspoons Ginger -- shredded 2 Onion -- peeled and diced. 2 Sm Green peppers -- cut 1/2 in 1/3 cup Straw mushrooms -- drained 1/3 cup Cashew Sauce: 4 tablespoons Oyster sauce Sherry -- or sake (rice wine) 1 tablespoon Hoisin sauce Ketchup ;(yes -- this is a c 1 pinch 5 spice powder Sugar -- (just a pinch) Pepper flakes Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger peanut oil as needed (appx 4 tbl) With following ingredients marinate >> for at least 30 minutes. Drain marinade and discard. To prepare: 1) Marinate meat 2) heat wok to high 3) add oil, garlic, and ginger. stir 4) add chicken, brown momentarily 5) add all veggies 6) add cashew and heat for a short time 7) add sauce ingredients, stir till bubbly. If you like, you may add a some cornstarch solution to thicken (1/2 starch, 1/2 water) 8) serve immediatly Cooking time: 5-7 mins CHRISTOPHER NEILL (CTCH95C) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHICKEN AND SWEET PEPPER STIR-FRY Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Low-Cal Oriental Main Dish Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces Boned Chicken Breast halves 3 tablespoons Soy Sauce 1 tablespoon Dry Sherry Med Onion -- cut into wedges Med green/sweet red peppers* 1 1/2 cups Sliced fresh Mushrooms 1 tablespoon Cooking Oil 1 teaspoon Grated Ginger root 8 ounces Can Bamboo Shoots -- drained 1/4 cup Chicken Broth 1 teaspoon Cornstarch * thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. ********************************************************************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHICKEN CHOWED WITH BLACK BEANS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chicken -- hacked into 2 pieces -----MARINADE----- 2 tablespoons Light soy sauce 2 tablespoons Cornstarch 1 each Egg white 1 teaspoon Salt 2 tablespoons Peanut oil -----ADDITIONAL----- 4 tablespoons Peanut oil 3 each Cloves garlic -- chopped fine 1 each Yellow onion -- peeled and into 1" pieces 3 tablespoons Fermented black beans (dow -- see) rinsed in plain mashed with 2 tablespoons Dry sherry 2 each Green sweet bell peppers -- cored and cut julien -----FINAL SAUCE----- 1 tablespoon Light soy sauce 2 tablespoons Dry sherry 1 cup Chicken stock 1 teaspoon Brown sugar Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and add 2 T of the oil. Drain the marinade from the chicken and reserve. Brown the chicken pieces well in the wok, then remove and set aside. Drain the oil from the wok and discard. Heat the wok again and add the remaining 2 T oil. Chow the garlic for a moment and add the onions and the dow see mashed with the sherry. Chow for a moment and add the green peppers. Return the chicken to the wok along with the reserved marinade. Add the ingredients for the final sauce. Stir well and cover. Simmer the dish until the chicken is tender but not overcooked, about 20 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Raw peanuts 3 cups Peanut oil 2 Whole chicken breasts at -- room temp. 1 large Egg white 1 1/2 tablespoons Water chestnut flour SAUCE: 4 Green onions 2 large Cloves garlic 1 tablespoon Minced ginger root 1/2 cup Chicken stock 1/2 tablespoon Sesame oil 1/2 tablespoon Chinese red vingear 1/2 tablespoon Dark soy sauce 1 1/2 teaspoons (level) chili paste with -- garlic 1 tablespoon Dry sherry 1 pinch Sugar Cornstarch paste Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHICKEN CURRY KABOBS ON RICE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Bar-B-Q Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Yogurt -- plain 1/4 teaspoon Curry powder 1/4 teaspoon Ginger 1 1/2 pounds Chicken breast 3 cups Rice -- cooked 2 Green onions -- sliced 1 teaspoon Garlic -- minced 1/4 teaspoon Chili powder 1/4 teaspoon Salt 6 Skewers 1 Tomato, large -- chopped Parsley Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss rice with tomato and green onions. Serve skewers over rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chicken Wings in Five Spice Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Chicken wings -- whole 1 cup Water-chestnut flour 4 cups Peanut oil for deep-frying Marinade: 1/2 teaspoon Freshly grated ginger 1/8 cup Light soy sauce 1/8 cup Dry sherry or Chinese rice -- wine 1/2 teaspoon Five-spice powder Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chicken-Shrimp Egg Rolls Recipe By : Jo Anne Merrill Serving Size : 20 Preparation Time :1:15 Categories : Appetizers Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound chicken breasts -- minced 1/2 pound shrimp -- minced 8 green onions -- minced 1 tablespoon vegetable oil 1 cup bean sprouts -- chopped 1/2 cup Chinese waterchestnuts -- chopped 1 tablespoon fresh ginger root -- grated 1 1/2 tablespoons soy sauce 1 pound eggroll skins -- *see note --- Sweet-Sour Sauce: --- 1/2 cup brown sugar 2 tablespoons cornstarch 1/2 cup cider vinegar 2 tablespoons soy sauce 1 1/2 cups pineapple juice * Use eggroll skins of about 6-1/2 by 7 inches 1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if you wish.) 2. To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll, folding in the ends. Seal with a little water. 3. Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce. Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear. Yield: about 20 rolls - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 3227 0 0 0 0 0 0 * Exported from MasterCook II * CHINESE CHICKEN ...FOURNIER Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 Chicken wings -- drumsticks 3 Garlic cloves -- minced Ground ginger -- minced ging 1 1/2 teaspoons Five spice powder 1/2 cup Soy sauce 1/2 cup White wine 1/4 cup Vegetable oil DIRECTIONS -- MIX TOGETHER AND PLACE CHICKEN IN MARINAT FOR 1 OR MORE HOURS. BAKE AT 350 RFOR 30-40 MIN KEEP BASTING. COOK IN GRILL AND BRUSH MARINATE TO CRISPEN. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chinese Dry Marinade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Marinades Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Brown sugar 1 1/2 teaspoons Paprika 1 teaspoon Salt 3/4 teaspoon Monosodium glutamate 3/4 teaspoon Ground tumeric 1/4 teaspoon Celery seed 1/4 teaspoon Dry mustard Combine ingredients and use for marinade for spare ribs and pork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chinese Eggs Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time :0:10 Categories : Chinese Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard-boiled eggs -- shelled 2 tablespoons butter 3 tablespoons soy sauce 2 teaspoons green onions -- chopped 1 teaspoon sesame oil Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown. Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve warm or cold Nutr. Assoc. : 541 0 0 0 0 * Exported from MasterCook II * CHINESE FIRE POT Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boneless beef sirloin -- =OR=- beef round 1 pound Boned chicken breasts 1 pound Fish fillets 1 pound Medium shrimp 1 pound Chinese cabbage 1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus Lemon juice 2 packages Enoki mushrooms -- (3 1/2-oz packages) 3/4 pound Chinese pea pods 2 bn Green onions 2 bn Spinach 8 ounces Canned water chestnuts -- drained and sliced 8 ounces Canned bamboo shoots -- drained and sliced 4 cans Chicken broth -- (13 3/4-oz cans) Sweet-and-sour sauce Soy sauce Prepared hot Chinese mustard 1/4 pound Fine egg noodles -- cooked Cilantro or chives -- chopped (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. (C) 1992 The Los Angeles Times - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chinese Fried Rice Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time :0:30 Categories : Chinese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon slices -- chopped 2 1/2 cups cooked rice -- cold 2 tablespoons soy sauce 2 eggs -- slightly beaten 3/4 cup chopped onions 1/2 cup green peppers -- chopped 1/2 cup celery -- chopped 1/2 cup small shrimp -- cooked In a skillet, cook bacon until brown, but not overly crisp. Remove bacon, pour off all but 4 tablespoons of fat. In fat, saute onions, peppers, and celery until limp. Add cooked rice and saute the rice until it browns. Add eggs, soy sauce, and shrimp, if desired. Saute for 5 minutes more. Add more soy sauce to taste. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 1258 0 541 345 685 1075 0 * Exported from MasterCook II * Chinese Garlic Ginger Sauce Recipe By : olxezeh@lafayette.unocal.com (Zeh Account) Serving Size : 1 Preparation Time :0:00 Categories : Chinese Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Cold Water 2 Tbsp Oyster Sauce 1 Tbsp Cornstarch This is the sauce I use on broccoli chicken. If you want more of a ginger and garlic taste I would add garlic and ginger in with the chicken (or whatever meat you are using for the dish). Wisk the above ingredients together and pour over stir fried chicken and broccoli. Pull vegetables up on sides of wok and let sauce thicken in well of wok (appox. 3 min.). Stir sauce, chicken, and broccoli together to coat. Serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE MAPO TOFU Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Oil -- for sauteing 1 tablespoon Black Bean Garlic Sauce -- (see notes) 1 teaspoon Red Chili Paste with Garlic 1/4 pound Ground pork 1 package Fresh tofu (any firmness) -- cut into cubes 1/4 cup Chopped green onions Salt -- to taste Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections. Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground pork. Turn heat on high; gradually combine the sauces and meat as the heat increases. When meat is browned and cooked through, turn heat to medium and add cubed tofu. Mix gently and continue to simmer for 5-8 minutes, stirring occasionally, until well blended and tofu is heated through. Add green onion and toss. Add salt to taste. Presentation: Serve hot accompanied with cooked white rice. Yield: Makes 4 servings This recipe was sent in to the paper by Janet Eng of Buena Park, CA. (Orange Country Register) Shared by Ed Pallan - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chinese Pepper Chicken Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time :0:35 Categories : Chinese Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 tablespoon soy sauce 1 clove garlic -- minced 1 1/2" ginger root slice -- chopped 1 teaspoon cornstarch 3 boneless skinless chicken breasts -- cut in 1/2" strips 2 bell peppers -- sliced 3 celery stalks -- sliced 1/3 cup green onions -- chopped 3/4 cup water 1/2 teaspoon sugar 2 tablespoons soy sauce 2 teaspoons cornstarch 1 teaspoon sesame oil 1 tablespoon rice wine In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice. Nutr. Assoc. : 0 0 620 0 993 0 149 274 0 0 0 0 0 0 0 * Exported from MasterCook II * CHINESE PEPPER STEAK - WITH COKE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Top round steak -- OR boneless sirloin -- (1 to 1-1/2 lbs) 2 tablespoons Oil 1 medium Clove garlic -- minced 1 teaspoon Salt 1 cup Beef broth, or bouillon -- canned and undiluted 1 cup Green pepper, cored -- seeded, cut in thin strips 1 cup Celery -- thinly sliced 1/4 cup Onions -- thinly sliced 1/2 cup COCA-COLA 2 medium Tomatoes -- ripe 2 1/2 tablespoons Cornstarch 1/4 cup COCA-COLA 1 tablespoon Soy sauce Rice -- cooked and hot Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked, the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE PEPPER STEAK COCA-COLA Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Chinese Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Top round or sirloin steak Boneless 2 tablespoons Oil 1 Clove garlic -- minced 1 teaspoon Salt 1 cup Beef broth 1 cup Green bell pepper -- cut in 1/2" strips 1 cup Celery -- thinly sliced 1/4 cup Onions -- thinly sliced 1/2 cup COCA-COLA 2 medium Tomatoes -- ripe 2 1/2 tablespoons Cornstarch 1/4 cup COCA-COLA 1 tablespoon Soy sauce Rice -- cooked and hot Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chinese Pork-Lettuce Rolls Recipe By : Jo Anne Merrill Serving Size : 4 Preparation Time :0:40 Categories : Chinese Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads Boston lettuce dried Chinese mushrooms -- 6-8 mushrooms 8 ounces waterchestnuts -- canned 1/2 cup bamboo shoots 1 pound ground pork 1 egg 1 1/2 tablespoons soy sauce 4 teaspoons cornstarch 2 tablespoons dry sherry 3/4 cup chicken broth 1/2 teaspoon salt -- to taste 1/4 cup corn oil 1 cup celery -- minced 1. Black mushrooms are optional. If using, soak in boiling water for 30 minutes, drain, cut off stems, and chop. 2. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a serving plate, then refrigerate. Use head lettuce if Boston lettuce is not available. 3. Mince the waterchestnuts and bamboo shoots; add to drained mushrooms. Set aside. 4. Mix together the pork, slightly beaten egg, soy sauce and 3 teaspoons (1 tablespoon) of the cornstarch. Set aside. 5. Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon cornstarch to the remaining 1/3 cup broth, blend well. 6. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork mixture and cook, stirring constantly, about 5 minutes. 8. Add mushroom mixture; cook, stirring constantly, 2 minutes. 9. Stir in wine mixture and the cornstarch mixture. 10. Add celery and stir until celery is heated through. If celery is minced fine enough, it won't need any further cooking time. 11. Place meat on a serving dish. To serve, let each guest fill a lettuce leaf with pork and roll the leaf. This is to be eaten with the fingers. - - - - - - - - - - - - - - - - - - Serving Ideas : A delicious and unique Chinese entree. * Exported from MasterCook II * Chinese Pot Roast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pot Roast Beef Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chuck roast -- 1 1/2 in thick 1/2 cup Bottled stir-fry sauce 1/2 pound Fresh mushrooms -- sliced 1 tablespoon Vegetable oil 1/2 cup Burgundy wine 1 tablespoon Cornstarch eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chinese Sauce Recipe By : srf@world.std.com (Stephanie R Faulkner) Serving Size : 1 Preparation Time :0:00 Categories : Sauces Vegetables Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soy sauce rice wine vinegar ginger -- chopped fine garlic -- small amt. chopped f 1 scallion -- chop crosswise, not hot chili oil -- or chili/garlic sauc The sauce that my Chinese friend showed me to make contained these ingredients. You can play with the ingredients to get the taste and consistency you want. Use more soysauce than vinegar. You can also put in a bit of sesame oil if you like. Ming told me she never makes it the same way twice, and from experience, I see what she means. But it always tasts good! - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chinese Stuffed Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Fresh mushrooms (about 1 lb) 6 Ounces Uncooked -- boneless lean pork 1/4 Cup Drained whole water Chestnuts 3 Green onions 1/2 Small red or green pepper - seeded 1 sm Stalk celery 1 Teaspoon Cornstarch 1 Teaspoon Grated -- pared fresh ginger - root 2 Teaspoons Rice wine or dry sherry 1 Teaspoon Soy sauce 1/2 Teaspoon Hoi sin sauce 1 Egg white 3 Cups Vegetable oil 1/2 Cup All-purpose flour - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: BARBECUED PORK BUN (CHA SIU BOW) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bar-B-Q Chinese Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Warm water 1/2 teaspoon Sugar 1 package Dry yeast 2 1/2 cups Flour 2 1/2 cups Cake flour 4 tablespoons Sugar 1/2 teaspoon Salt 2 tablespoons Shortening 1 1/4 cups Low fat milk 16 Pieces white paper 2 inches -- square -----FILLING----- 6 ounces Chinese BBQ pork -- diced 1 tablespoon Oil 2 teaspoons Water 1/2 teaspoon Salt 1/2 teaspoon Sugar 1/2 teaspoon Thin soy sauce 1 teaspoon Oyster sauce 1 teaspoon Hoisin sauce 2 teaspoons Cornstarch 4 teaspoons Cold water (For thickening) Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Beef Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Steak -- thinly sliced 1 teaspoon Corn starch 1 teaspoon Soy Sauce 2 teaspoons Rice Wine 1/4 teaspoon Oil 2 large Green peppers 1 medium Onion 1 Clove garlic 1 slice Ginger 4 teaspoons Cornstarch 1 cup Chicken broth 2 tablespoons Soy sauce 1/4 teaspoon Sugar 1 tablespoon Chinese black beans (Fermented black beans) 2 tablespoons Oil 1/2 teaspoon Salt PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2 inches long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice wine, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this mixture over beef, mix well, and let stand for 15 minutes. Cut peppers in half, remove seeds. Cut into 1/4-inch long strips. Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy sauce, and 1/4 teaspoon sugar. Wash black beans and drain. Mash. COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high heat. Add beef and stir-fry 1 minute. Remove beef from pan and set aside. Clean the pan. Heat the other tablespoon of oil over high heat. Add the mashed black beans, garlic, and ginger root; stir-fry for about 1 minute. Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices should remain crisp.) Return beef to skillet and add the cornstarch mixture. Cook and stir until thickened, about 1 minute. Serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: CASHEW CHICKEN 1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Poultry Ethnic Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken breasts * 1/2 pound Chinese pea pods 1/2 pound Mushrooms Green onions 2 cups Bamboo shoots -- drained 1 cup Chicken broth ** 1/4 cup Soy sauce 2 tablespoons Corn starch 1/2 teaspoon Sugar 1/2 teaspoon Salt 4 tablespoons Salad oil 1 package Cashew nuts (about 4-oz) * Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Nuts Chinese Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Raw peanuts 3 cups Peanut oil 2 Whole chicken breasts at -- room temp. 1 large Egg white 1 1/2 tablespoons Water chestnut flour SAUCE: 4 Green onions 2 large Cloves garlic 1 tablespoon Minced ginger root 1/2 cup Chicken stock 1/2 tablespoon Sesame oil 1/2 tablespoon Chinese red vingear 1/2 tablespoon Dark soy sauce 1 1/2 teaspoons (level) chili paste with -- garlic 1 tablespoon Dry sherry 1 pinch Sugar cornstarch paste Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Chicken Nuts Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Raw peanuts 3 cups Peanut oil 2 Whole chicken breasts at -- room temp. 1 large Egg white 1 1/2 tablespoons Water chestnut flour -----SAUCE----- 4 Green onions 2 large Cloves garlic 1 tablespoon Minced ginger root 1/2 cup Chicken stock 1/2 tablespoon Sesame oil 1/2 tablespoon Chinese red vingear 1/2 tablespoon Dark soy sauce 1 1/2 teaspoons (level) chili paste with -- garlic 1 tablespoon Dry sherry 1 pinch Sugar CORNSTARCH PASTE Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: CHINESE CASHEW CHICKEN 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Nuts Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Chicken breasts Boned and skinned 1/2 pound Chinese pea pods 1/2 pound Mushrooms 4 Green onions 2 cups Bamboo shoots -- drained 1 cup Chicken broth Or bouillon cube dissolved In water 1/4 cup Soy sauce 2 tablespoons Corn starch 1/2 teaspoon Sugar 1/2 teaspoon Salt 4 tablespoons Salad oil 1 package Cashew nuts (about 4-oz) Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. Serves 4. MING'S DYNASTY - Glendale, CO. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: GENERAL TSAO'S CHICKEN 1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Meats Chinese Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boneless chicken breasts cut -- into 1 in pieces 3 tablespoons Soy suace 3 tablespoons Cornstarch 1 Egg white beaten until -- frothy 1 cup Veg. oil 3 Hot dried chili peppers -- broken in half 2 Cloves garlic finely chopped 1 Piece ginger root (1 in) -- peeled and finely ch 1 tablespoon White wine vinegar 1 tablespoon White wine 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/2 teaspoon Salt 1 teaspoon Brown sugar Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. rn e in the frig for 1 hour. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: MONGOLIAN BEEF 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Beef Chinese Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Peanut oil 15 Green onion tops 1 tablespoon Minced ginger 1 pound Flank or sirloin steak 1 1/2 tablespoons Water chestnut flour 2 Egg whites 1 pinch Salt Cornstarch paste SAUCE: 1 teaspoon Chili paste with garlic 1/4 cup Chicken stock 2 tablespoons Dark soy sauce 1 pinch Sugar 1 1/2 tablespoons Dry sherry Servings: 4 Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. Serves 4 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: NOODLES AND GRAVY (YEE MEIN) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Bar-B-Q Vegetables Ethnic Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 small Chinese mushrooms (or 1 can -- sliced mushrooms) 1/4 pound Chinese barbecued pork 1/2 pound Bok choy 1 package Pre-fried noodles (1/2 lb) 1 quart Chicken stock 3 teaspoons Oil 1/2 pound Bean sprouts 2 Green onions -- slivered 1/2 teaspoon Salt 1/2 teaspoon Sugar 2 tablespoons Oyster sauce 1 teaspoon Cornstarch 2 teaspoons Water Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut Barbecued pork into very thin slices. Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths. Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside. Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well. Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed. Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve. SOURCE: Chopsticks, Cleaver and Wok. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: ORIENTAL PISTACHIO CHICKEN Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Chinese Ethnic Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Servings 8 Chicken breasts, halved -- boned and skinned 1 teaspoon Garlic powder 1 teaspoon Paprika Salt and freshly ground -- black pepper to tast 3 tablespoons Safflower oil 2 cups Beef broth 2 teaspoons Cornstarch 1/3 cup Dry red wine 2 tablespoons Oyster sauce 4 Green onions -- including chopped 1/4 cup Pistachio nuts -- shelled Chinese rice noodles Pistachio nuts (optional) Season chicken breasts with garlic powder, paprika, salt and pepper. Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: SESAME CHICKEN Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chicken Chinese Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Chicken Breasts Skinless and Boneless 3 tablespoons Flour 2 tablespoons Sesame Seeds 1 tablespoon Soy Sauce 1/2 teaspoon Peanut Oil 1 tablespoon Maple Syrup Red Lettuce Leaves 1 tablespoon Dry Sherry 1 large Tomato -- ripe 1 teaspoon Fresh Ginger -- chopped Pepper to taste 1/2 teaspoon Chinese Five spice -- powder Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: SESAME CHICKEN 2 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Tomatoes Ethnic Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Chicken Breasts Skinless and Boneless 3 tablespoons Flour 2 tablespoons Sesame Seeds 1 tablespoon Soy Sauce 1/2 teaspoon Peanut Oil 1 tablespoon Maple Syrup Red Lettuce Leaves 1 tablespoon Dry Sherry 1 large Tomato -- ripe 1 teaspoon Fresh Ginger -- chopped Pepper to taste 1/2 teaspoon Chinese Five spice -- powder Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. Source: San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: SPICY CHICKEN (LE TZE GEE) - SHANGTU Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Meats Chinese Ethnic Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Oil 2 Chicken breasts 1 tablespoon Sherry 1 tablespoon Light soy sauce 1 tablespoon Corn starch 1 can (8-oz.) bamboo shoots -- diced 2 tablespoons Hoison sauce 1/2 teaspoon Crushed red-hot pepper 1 tablespoon Chopped scallion 1 teaspoon Chopped ginger Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: SPICY COLD NOODLES WITH CHICKEN Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Chinese Ethnic Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Thin Chinese flour noodles 1 medium Chicken breast 2 Green onions -- slivered 3 Egg yolks 2 tablespoons Peanut oil 1 teaspoon Cool water 1 tablespoon Thin soy 1 teaspoon Chinkiang vinegar 1 teaspoon Hot chili pepper oil 1/2 teaspoon Ginger juice 1 Clove garlic -- minced 1 pinch Sugar 2 tablespoons Oil Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & refrigerate until ready to use. Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips. Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds. Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHINESE: SZECHWAN CHICKEN AND CASHEWS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Poultry Ethnic Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Servings 2 Whole chicken breasts -- boned, skinned and c 3/4 Inch cubes 1 tablespoon Soy sauce 1 tablespoon Chinese rice wine or dry -- Sherry 2 tablespoons Soy sauce 1 tablespoon Cornstarch 2 teaspoons Sugar 1 teaspoon White vinegar 1/4 cup Vegetable oil 1/2 To 1 tsp crushed red pepper -- flakes 3 Green onions -- sliced 1 tablespoon Minced fresh ginger 1/2 cup Unsalted cashews Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHIU CHOW LEMON CHICKEN Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CHICKEN----- 8 Chicken breasts -- boned and skinned 1 cup Slivered almonds 1 bn Chives 4 Garlic cloves -- finely minced 1 tablespoon Finely minced fresh ginger -----SAUCE----- 2 teaspoons Grated lemon peel -- or: finely minced lemon peel 1/2 cup Lemon juice 6 tablespoons Sugar 1/4 cup Chicken broth 2 tablespoons Light soy sauce 1/2 teaspoon Salt -----TO FINISH----- 2 tablespoons Cornstarch 1/4 cup Cooking oil Salt and pepper 1 cup All-purpose flour 4 tablespoons Unsalted butter ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm. Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer. Sprinkle the chicken on both sides with a little salt and pepper. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken. Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * CHOW FAN Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chicken breast halves -- boned 1 teaspoon Garlic salt -- divided 2 teaspoons Sherry -- divided 2 teaspoons Cornstarch -- divided 1 pound Shrimp -- cleaned and peeled 3 tablespoons Oil -- divided 1 large Onion -- finely chopped 2 Celery stalks -- finely 1 tablespoon Soy sauce 1/2 pound Mushrooms -- sliced Ginger (1") -- peeled minced 3 Garlic toes -- peeled minced 4 cups Rice, cooked -- cold 6 ounces Ham -- diced 8 ounces Snow peas -- fresh or frozen 2 Eggs -- beaten Note: Chow Fan is best made the day before you plan to serve it. Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1" long. Put them in a bowl with the rest of the garlic salt, sherry and cornstarch. Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove mixture to a large bowl. Add remaining oil to wok, reduce heat to low and add ginger and garlic. Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque. Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes. Serve at once. Serves 12 as part of a family style Chinese dinner, or 4 as a main dish. Vicki's notes: * When Cathe originally gave me this recipe in the mid 70's it called for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken. * I like to add 1/2 c red bell pepper (diced) for color. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chow Mein *** pnnn10b Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Pork -- cut in thin strips / 3 cups Celery -- thin sliced 1 cup Onion -- sliced 6 ounces Can mushrooms -- drained 3 tablespoons Cornstarch 1/4 cup Water 10 ounces Chicken broth 1/4 cup Soy sauce -- light 5 cups Water chestnuts -- drained In hot deep skillet or wok, brown meat in 1 tsp. oil. Remove from pan. Add 1 tsp. oil to pan and cook celery and onion until crisp tender. Add mushrooms. Blend cornstarch into water and when smooth add chicken broth and soy sauce. Put meat back into pan with veggies and add bean sprouts and water chestnuts. Pour sauce over all and heat through. Serve over chow mein noodles with steamed rice on the side. Note: to cut down on sodium I rinse all canned vegetables well. If you like you can add chopped green peppers, fresh mushrooms and thin sliced cabbage when stir frying the vegetables. You can also use chicken or beef if you prefer not to use pork. I like pork because that's the way my mom always made this recipe.FROM: JEANETTE MURCH (PNNN10B) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chow Mein with Shrimp and Pork ***nnbb89a Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Noodles -- chinese fresh wat 9 tablespoons Oil 4 ounces Shrimp; shelled, deveined 1 1/4 teaspoons Salt 1/2 teaspoon Cornstarch 1/2 pound Lean pork -- shredded 1 tablespoon Sherry 2 tablespoons Soy sauce -- light 1/2 teaspoon Sugar 1/2 pound Bok choy 1/4 pound Mushrooms -- sliced 2 tablespoons Chicken stock 1 teaspoon Cornstarch -- dissolved in 2 teaspoons Water 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. MIKE CROUCH (NNBB09A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * COOK UP AN ORIENTAL HOT POT Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Beef Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Raw shrimp -- peeled and 2 Chicken breasts, skinned -- boned, and sliced ve across grain 1/2 pound Beef sirloin sliced very -- thin, across grain 1/2 Head Chinese cabbage or 1 -- lettuce heart, coars 1 cup Cubed egg plant or 1 5-ounce -- can (2/3 cup) water Drained and thinly sliced 1 1/2 cups Halved fresh mushrooms 4 cups Small spinach leaves (stems -- removed) 14 ounces Cans (5 1/4 cups) chicken -- broth 3 Chicken bouillon cubes 1 tablespoon Monosodium glutamate 1/2 tablespoon Grated gingerroot or 1/2 -- teaspoon ground ging Midnight supper, perhaps for New Year's Eve or after the show, can be exotic in a hurry. The foods are sliced ahead, the sauces made, then all stowed in the refrigerator. When guests are hungry, the hostess simply heats the broth and sets out the makings. Genghis Khan hot pot is another name for this Chinese specialty. Or maybe you've seen it on restaurant menus as volcano soup. We show an honest-to-goodness Mongolian cooker with a charcoal chimney in the center, but any chafing dish or electric skillet will do as well. What's cooking. Everything on the tray is raw, of course--chunks of eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach to simmer along with the other foods is ready in the big red bowl. The broth is chicken bouillon that boasts a faint overtone of ginger. Individual bowls of fluffy rice are served at the same time as Hot Pot. The how-to. You pick out a few choice tidbits at a time and drop them from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few minutes, fish them out to dip into zesty sauces on your plate, like Peanut or Red Sauce, Chinese Mustard or Ginger Soy. Traditionalists poach eggs in the broth when it has taken on subtle flavor from the foods that have simmered in it. At the very last, the hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it, or serve a fruit bowl and candied ginger with coffee or tea. Etiquette: Use one set of chopsticks for cooking and fishing out morsels from Hot Pot, use a second set for eating. If only one set is provided for each guest, simply reverse your chopsticks (large ends down) when you cook or help yourself to food. Oriental Hot Pot Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice Shortly before cooking time arrange the meats and vegetables on large tray or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs, chopsticks or long-handled forks as cooking tools for guests. Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow). Add bouillon cubes to hot broth and stir to dissolve; add monosodium glutamate and ginger. Heat to simmering. For cooking have broth barely bubbling. Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth. When his tidbits are cooked, he lifts them out and dips into the sauces on his plate. Serve with rice. Makes 4 servings. To use Mongolian cooker, fill chimney of cooker with charcoal and add charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then light charcoal. When broth is hot, continue as above. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Curried Chicken Wings (Ga Lei Gai Yik) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Chicken wings 2 medium Russet potatoes 1 medium Yellow onion 1 Garlic clove -- crushed 1 Ginger chunk -- crushed of a quarter) 2 tablespoons Oil 1 teaspoon Salt 1 tablespoon Curry 1 tablespoon Sugar 2 tablespoons Sherry 1/2 cup Chicken broth 2 tablespoons Oyster sauce 1 tablespoon Catsup 2 Green onions stalks -- cut into 1 inch leng PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at joint. Peel and cut potatoes into chunks and slice onion into small wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil and brown ginger, garlic and chicken wings for 4 minutes. Add rest of ingredients except green onions. Bring to a boil and simmer for 1/2 hour on low heat. Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the day. Chicken and potatoes taste better after several hours in the sauce. It's great the next day. COMMENTS: Some people are quite surprised that the Chinese use potatoes in their cooking. It is quite a common vegetable in southern China, although not served the same way as the westerners do. Curry is the most popular seasoning for potatoes. Another is 5 spice powder. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * EIGHT JEWEL CHICKEN *** ctch95c Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Main Dish Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chicken ; breasts -- butter Marinade: 3 teaspoons Soy sauce 3 teaspoons Rice wine -- or dry sherry 4 teaspoons Corn starch Marinate for a half an hour. 2 Med Green peppers -- cut into 2 Med Yellow onions -- diced 1/2 cup Straw mushrooms 2 Bok choy -- diced 1/3 cup Water chestnuts -- sliced 1/3 cup Raw peanuts Sauce 2 tablespoons Ketchup 1 tablespoon Oyster sauce -- (or light soy 2 tablespoons Wine 1 pinch Hot pepper flakes Cornstarch solution to thick Essentials Peanut oil -- (appx 3-4 tbls) 2 cups Garlic -- fresh crushed 1 tablespoon Ginger -- fresh shredded Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Empress Chicken Wings Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Chicken Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Chicken Wings 3 tablespoons Soy Sauce 1 tablespoon Dry Sherry 1 tablespoon Minced Fresh Ginger Root 1 Clove Garlic -- Minced 2 tablespoons Vegetable Oil 1/3 cup Cornstarch 2/3 cup Water 2 Green Onions And Tops -- Cut Into Thin Slices 1 teaspoon Slivered Fresh Ginger Root Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * FRIED CHICKEN SLICES WITH LEMON SAUCE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Chicken breast -----FOR MARINADE----- 1/2 teaspoon Salt 1/2 tablespoon Wine 1/2 tablespoon Light soy sauce 1 tablespoon Cornstarch 1 tablespoon Cold water 1 Egg yolk 1/8 teaspoon Pepper 8 cups Oil -----FOR COATING----- 6 tablespoons Cornstarch 3 tablespoons Flour -----FOR SEASONING SAUCE----- 3 tablespoons Lemon juice (fresh) 3 tablespoons Soup stock 1/2 teaspoon Salt 2 teaspoons Cornstarch 1 teaspoon Sesame oil 3 Drops yellow food coloring 1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Fried Rice with Eggs Recipe By : Jo Anne Merrill Serving Size : 4 Preparation Time :0:20 Categories : Brunch Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked rice 4 green onions -- chopped with tops 2 tablespoons bell peppers 2 tablespoons peanut oil 1 cup sliced mushrooms 2 tablespoons low sodium soy sauce 5 ounces waterchestnuts, canned -- * see note 1 cup pork -- cooked & cubed 3 eggs * 1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups. Heat the oil in skillet; add onions, green peppers and mushrooms. Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat and cook 7-10 minutes, stirring frequently. Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed pork or other meat; heat for about 1 minute more. Serve while warm. - - - - - - - - - - - - - - - - - - Serving Ideas : An excellent dish for brunch. * Exported from MasterCook II * FRIED SPARE RIBS WITH HONEY Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds Pork ribs -- trimmed 3/4 cup Sugar 1/2 cup Vinegar 5 tablespoons Soy sauce 3 tablespoons Sherry 4 cups Cooking oil 1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Fried Won-Tons Recipe By : Elizabeth Powell Serving Size : 8 Preparation Time :0:45 Categories : Appetizers Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces won-ton wrappers 1 pound ground beef 1/2 pound ground pork 1/2 cup carrots -- peeled and grated 1 head bok choy -- chopped 1 whole onion -- chopped 2 cups bean sprouts -- chopped 1/2 cup soy sauce 3 tablespoons brown sugar 3 tablespoons cornstarch 1 tablespoon rice wine 1/4 cup green onions -- chopped black pepper -- to taste In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper and green onions. Stir in cornstarch mixture and cook 1-2 minutes. Place one teaspoon of filling into center of a won-ton wrapper. Moisten edges with water, fold four corners into center and seal. Place each won-ton as it is finished on a plate covered with damp towel to prevent drying. Continue filling until all wrappers are used. Fry in hot oil on each side until lightly browned. Drain and serve. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 692 999 0 237 0 96 0 0 0 0 0 0 * Exported from MasterCook II * GENERAL CHUA'S CHICKEN Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each Chicken Breast -- MARINADE 1 tablespoon Soy Sauce 1 teaspoon Cornstarch -- SAUCE 1 tablespoon White Vinegar 1 tablespoon Soy Sauce 1 tablespoon Dry Sherry 1/2 teaspoon Sugar 1/2 teaspoon Salt 1 teaspoon Cornstarch -Vegetable Oil for -- blanching 3 each Dried Red Chili Pods -- SEASONINGS 1 each Green Onion (white part) 1/2 teaspoon Ginger, fresh -- minced 1 each Garlic Clove -- minced 2 teaspoons Sesame Oil Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. Converted by MMCONV vers. 1.50 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * General Tso's Chicken Recipe By : Lauren Roberts Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chinese Main Dish Peppers Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs chicken 3/4" cubes 1 egg 1 c flour 5 stalks bok choy slice across grain 1 green pepper seeded, in strips 1 red pepper seeded, in strips 3/4 c water 3 tbsps dark soy sauce 3 tbsps cornstarch oil for deep frying 1 tbsp oil for veggie stir fry 2 cloves garlic minced 1 tsp fresh ginger root shredded 10 black peppercorns 3 tbsps white vinegar 3 tbsps chinese cooking wine 2 tbsps chinese chili paste with garlic 3 tbsps sugar 1 tsp hoisin sauce Beat egg, dip chicken and coat with flour. Deep fry until light brown; set aside. In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier GTC, increase sauce ingredients by half). Heat the 1 T. of oil in wok and add garlic and ginger. Stir fry for a few seconds, and then add peppers and bok choy. Stir fry for about 1 min., being sure to undercook. Add sauce and meat; stir until sauce thickens and coats. Remove from heat and serve on rice. - - - - - - - - - - - - - - - - - - NOTES : If you use a Chinese imported chili paste, beware! You may want to half the amount, as an exquisite burn can result! American brands of Chinese chili paste are tamer and that's what the recipe amounts are geared toward. ************************************************* #4- * Exported from MasterCook II * GENERAL TSO'S CHICKEN #4 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Whole Chicken Breasts 2 Hot Peppers (Or More) -- Crushed 1/2 cup Cornstarch 1 Orange Rind -- Minced 1 tablespoon Ginger -- Minced 1/3 cup Fried Peanuts -- Chopped -----BATTER----- 1 Egg 1/4 cup Beer 2 tablespoons Soy Sauce 1/2 teaspoon Salt 1/4 cup Flour 1/4 cup Cornstarch 1/2 teaspoon Baking Powder 1 dash Pepper -----SEASONING SAUCE----- 6 tablespoons Sugar 3 tablespoons Cider Vinegar 5 tablespoons Soy Sauce 1 teaspoon Cornstarch Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * GENERAL TSO'S CHICKEN #6 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Boneless chicken breast 2 teaspoons Dark soy sauce 2 teaspoons Rice wine or dry sherry 1 teaspoon Finely chopped ginger root 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/3 cup Oil -- preferably peanut 2 Dried red chiles -- cut in half lengthwi 1 tablespoon Chopped fresh orange peel OR 2 teaspoons Dried citrus peel -- (soaked & coarsely c 1/2 teaspoon Roasted Sichuan peppercorns -- (finely ground), opt 2 teaspoons Dark soy sauce 1/4 teaspoon Salt 1 teaspoon Sugar 1/2 teaspoon Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * GENERAL TSO'S CHICKEN #7 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MYRA SABLE HNKV12A----- 1 pound Chicken breasts -- boneless, skinless, cut into 1" pieces 3 tablespoons Soy sauce 1 tablespoon Cornstarch 1 Egg white -- beaten frothy 1 cup Vegetable oil 3 Dried hot chili peppers -- broken in half 2 Garlic cloves -- chopped fine 1 1" piece ginger root -- peeled finely chopped 1 tablespoon White wine vinegar 1 tablespoon White wine 1 teaspoon Cornstarch 1 tablespoon Brown sugar 1 teaspoon Sesame oil 1/4 teaspoon Salt In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * GENERAL TSO'S CHICKEN 2 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Chicken Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MYRA SABLE HNKV12A----- 1 pound Chicken breasts -- boneless, skinless, cut into 1" pieces 3 tablespoons Soy sauce 1 tablespoon Cornstarch 1 Egg white -- beaten frothy 1 cup Vegetable oil 3 Dried hot chili peppers -- broken in half 2 Garlic cloves -- chopped fine 1 1" piece gingerroot -- peeled finely chopped 1 tablespoon White wine vinegar 1 tablespoon White wine 1 teaspoon Cornstarch 1 tablespoon Brown sugar 1 teaspoon Sesame oil 1/4 teaspoon Salt In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1 tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately. I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy! Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining Cookbook by Myra Sable. MM:MK VMXV03A. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * GENERAL TSO'S CHICKEN WITH ORANGE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Boneless chicken breast 2 teaspoons Dark soy sauce 2 teaspoons Rice wine -- or dry sherry 1 teaspoon Ginger root -- minced 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/3 cup Peanut oil 2 Dried red chiles -- halve lengthwise 1 tablespoon Orange peel -- coarse chop 1/2 teaspoon Fine ground roasted sichuan -- peppercorns (optiona 2 teaspoons Dark soy sauce 1/4 teaspoon Salt 1 teaspoon Sugar 1/2 teaspoon Sesame oil This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken. CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * GUY'S CHINESE CHICKEN***(NFWF89A) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken--breasts -- skinned a 10 1/2 tablespoons Lite soy sauce 3/4 cup Chicken broth -- -condensed 10 1/2 teaspoons Cornstarch 4 tablespoons Oil -- lite 1 1/2 cups Snow peas -- -fresh or defros 2 cups Mushrooms -- sliced fresh 1 cup Celery -- -sliced 1/4" wide o 1 Med Onion -- -cut into 6-8 wedg 1/2 cup Green pepper -- strips 1/2 cup Walnuts -- (broken) or peanu DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually make the whole thing up so I can enjoy it the next day for lunch or as a side dish when completely mixed into the rice. I holds well in the fridge if covered tightly. Cut chicken into strips. Toss with 1 TBS soy and set aside. Mix together remaining soy, chicken broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large fry pan and quickly stir fry the drained chicken strips until browned. Be sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok and stir fry all veggies over medium heat for 4-5 minutes. Add the broth mix, bring to a boil--stirring constantly. Return chicken to the wok, add the nuts and heat about one minute. Serve immediately over white rice. Please try the sticky rice, folks. Once you d you will probably never go back to the minute again. The oil can be cut back if you desire without affecting the final results. BTW, is anyone out there reading the posts of those who are taking their time? How about joining in for some variety. I know would like some new ones such as from Kathleen and Rita and Frank and Bev etc., etc., etc.. GUY FROM: GUY ATTWOOD (NFWF89A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Hoisin Chicken Stir Fry Recipe By : Jo Anne Merrill Serving Size : 4 Preparation Time :0:45 Categories : Poultry Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast halves -- about 4 1 egg white 4 teaspoons cornstarch 1 teaspoon soy sauce, low sodium 1/4 teaspoon black pepper -- fresh ground 1/2 green pepper 1/2 red pepper 1 yellow onion 2 tablespoons water 1/2 teaspoon sugar 1/2 teaspoon sesame oil 2 tablespoons peanut oil 1 garlic clove -- minced 1 teaspoon fresh ginger root -- minced 2 tablespoons Hoisin sauce 2 teaspoons chili sauce 3/4 cup chicken broth peanuts -- optional 1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil. 3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with bowls of steamed rice. NOTES : Delicious, not as hot as traditional Kung Pao chicken. * Exported from MasterCook II * HUNAN BLEND Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Toasted sesame seeds 1 tablespoon Ground Szechwan peppercorns 1 tablespoon Garlic 1 tablespoon Ginger 1 tablespoon Dried cilantro 1/2 tablespoon Red pepper 1/2 tablespoon Mustard seed Plum Delicious Chinese -- Chicken 2 pounds Chicken breasts, split -- with 6 Ripe purple plums -- pitted thinly sliced 1 Onion -- halved and thinly 1 Clove garlic -- minced 3 tablespoons Water 2 tablespoons Lemon juice 2 tablespoons Light soy sauce 1/2 teaspoon Liquid sugar substitute 1 teaspoon Hunan Blend Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining ingredients except the low calorie sweetener. Cover and simmer, stirring occasionally, until chicken is tender 40-45 minutes. Uncover and continue simmering until sauce is thick. Add low calorie sweetener only after cooking is complete and skillet has been removed from heat. Serves: 4 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * KANG BOA CHICKEN Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Poultry Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Chicken breasts -- boneless 1 Eggs 1 teaspoon Cornstarch 2 tablespoons Peanut oil 3 Onions -- green 1 tablespoon Peanut oil 1 tablespoon Ginger -- chopped 2 each Garlic cloves -- crushed 1 tablespoon Sherry 3 tablespoons Soy sauce 1/2 tablespoon Sugar 1/4 cup Stock -- chicken 1/2 tablespoon Vinegar -- white 1 1/2 tablespoons Water 1 cup Peanuts Deep fry peanuts until golden and crunchy. Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken and stir fry until 80% tender. Drain. Cut green onions into 1/2" pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked. Serve immediately with rice. This recipe was developed by Executive Chef Wei Zhong Xin. Nine Dragons at Epcot Center Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * KUNG PAO Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Poultry Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Chicken breasts -- boneless 4 tablespoons Oil -----MARINADE----- 2 teaspoons Cornstarch 2 teaspoons Soy sauce 1 teaspoon Sherry 1 Egg whites 1/2 teaspoon Salt 2 teaspoons Ginger -- chopped 2 Onions -- green 1/4 cup Nuts -----SEASONING----- 2 teaspoons Cornstarch 2 teaspoons Sherry 1/2 tablespoon Soy sauce 1 teaspoon Vinegar 1/2 teaspoon Salt 1/2 teaspoon Sugar 2 teaspoons Sesame oil 4 tablespoons Peanut oil Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * LO MEIN SHRIMP-CHICKEN-PORK-BEEF ****bgnj11a Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Pasta Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Peanut oil 1/2 pound Flank steak ;or shrimp -- por 2 Celery -- shredded 2 Sl Ginger -- minced 1 cup Cabbage 1 Green onion;scallion -- minc 2 teaspoons Cornstarch 1/2 pound Spaghetti -- or chinese noodl 1/2 teaspoon Sugar 1 tablespoon Soy sauce -- light soy 1/2 teaspoon Salt -- optional Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, 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. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong.. MARTY FEINS (BGNJ11A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Mah Ho (Galloping Horses) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple rings in juice -or slice fresh 4 tablespoons peanut oil 1 pound ground pork 1/2 cup roasted peanuts -- chopped 4 tablespoons onions -- finely chop 1 tablespoon salt 1 teaspoon black pepper 1/4 cup sugar 1 red chili peppers -- shredded chopped mint leaves -or coriander leaves -- garnish Thai food is usually very hot so you might want to tune this down by using less chili pepper. Heat the peanut oil, saute the onion for one minute and add the pork, salt , sugar and pepper. Cook over medium heat, stirring frequently, for 10-15 minutes and add the peanuts. Spoon a layer of the mixture on top of each pineapple slice. Garnish with chili and mint leaves or chopped coriander leaves. The pineapple slices can be cut into smaller cubes and the coated pieces then served as an hors d'oeuvre. "Joys and Subtleties-South East Asian Cooking" by Rosemay Brissenden. Published by Pantheon Books 1970 & 1971. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Mary's Char Siu Bao Recipe By : Mary Spero Serving Size : 18 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CHAR SIU FILLING 3/4 pound char siu 1 teaspoon sesame oil 1 tablespoon chung choi -- finely chopped * 4 tablespoons green onion -- chopped 1 teaspoon oyster sauce 1/2 teaspoon soy sauce 1 teaspoon sugar salt and pepper -- to taste BUNS 1 package active dry yeast 1/4 cup sugar 1 cup warm water 1/2 teaspoon salt 1 tablespoon shortening 3 1/2 cups flour FILLING *chung choi is salty, preserved turnips. It's optional. Mix the char siu filling ingredients together and let stand 5-10 minutes. BUNS Dissolve yeast in warm water; add shortening; sugar, salt and flour. Knead lightly until smooth. Dough should be stiff. Cut dough into 18 pieces. Flatten each piece in the palms of your hands and fill them with 1/18th of the pork filling. Place each one (sealed side down) on an individual wax paper square and let rise for about 1-1/2 to 2 hours. Steam 20 minutes. NOTE These buns may also be baked. If baking, don't place on wax paper; place directly on greased cookie sheet. Preheat oven at 350 degrees. Brush buns with a mixture of beaten egg white and a teaspoon of water. Bake about 20 minutes or until buns are golden brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Microwave Char Siu Recipe By : Mary Spero Serving Size : 8 Preparation Time :0:00 Categories : Chinese Microwave Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound pork butt 1/2 cup honey 1 tablespoon red coloring 1 teaspoon Chinese five spice 1/4 cup thick soy sauce 1 teaspoon salt 1 tablespoon oyster sauce 2 tablespoons red bean curd 1/4 cup sherry 3 cloves garlic -- minced 2 cups brown sugar Slice pork into pieces about 2" x 6". Combine all the ingredients and marinate overnight. Arrange five or six pieces of pork in a single layer, fat side down on a microwave roasting rack in a flat glass baking dish. Microwave on HIGH for 10 minutes; turn pork, fat side up, and baste. Microwave on ROAST (low) for 12 to 15 minutes. Let stand 5 minutes before slicing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * MODIFIED GENERAL TAO'S CHICKEN Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chinese Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Chicken Legs, deboned -- or deboned -- or chicken breasts 2 cups Soya Oil Water chestnut flour(Powder) -- to coat chicken piec -----SEASONINGS (MIX IN BOWL----- 1 tablespoon Ginger Root -- minced 2 Scallions -- chopped 1 tablespoon Garlic -- minced 2 Thai finger peppers -- crushed more or less to taste 1 tablespoon Orange or lemon peel -- minced -----SAUCE (MIX IN BOWL----- 2 tablespoons Sugar 2 tablespoons Soy Sauce 1 1/2 teaspoons Vinegar 2 tablespoons Cornstarch 1/4 cup Chicken Stock 1 teaspoon Sesame Oil -----MARINADE----- 1 each Egg White 1 tablespoon Cornstarch 1 tablespoon Soy Sauce Cut the chicken into pieces no larger than 1" square. Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated chicken pieces in water chestnut powder to coat. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and orange or lemon peel. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * MODIFIED GENERAL TSO'S CHICKEN Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chinese Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Chicken Legs, deboned -- or deboned -- or chicken breasts 2 cups Soya Oil 1 teaspoon Sesame oil Water chestnut flour(Powder) -- to coat chicken piec -----SEASONINGS (MIX IN BOWL----- 1 tablespoon Ginger Root -- minced 2 Scallions -- chopped 1 tablespoon Garlic -- minced 2 Thai finger peppers -- crushed more or less to taste 1 tablespoon Orange or lemon peel -- minced -----SAUCE (MIX IN BOWL----- 2 tablespoons Sugar 2 tablespoons Soy Sauce 1 1/2 teaspoons Vinegar 2 tablespoons Cornstarch 1/4 cup Chicken Stock -----MARINADE----- 1 each Egg White 1 tablespoon Cornstarch 1 tablespoon Soy Sauce This recipe is a combination of the best parts of many other General Tso's Chicken recipes I have seen. I use this recipe on a regular basis. I have used de-boned chicken thighs with good success. Have made it using orange or lemon peel and liked it with either. Have used small Vidalia onion in place of scallions also. Be careful when using the water chestnut flour, it doesn't brown as much as regular flour, so don't overcook. The sauce will make the dish darker. I tried using a deep fryer for cooking the chicken without success. The chicken kept sticking to the fryer basket. Have found that using a wok and cooking about 5 pieces of chicken at a time works better for me. Cut the chicken into pieces no larger than 1" square. Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated chicken pieces in water chestnut powder to coat. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and orange or lemon peel. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Nancy's Sesame Chicken Recipe By : Pat Pate rec.food.recipes Serving Size : 2 Preparation Time :0:00 Categories : Chinese Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken cutlets 2 teaspoons Sugar Flour 2 tablespoons Sesame Oil 2 teaspoons Tabasco sauce (to taste) Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce. Dredge in flour. Spray medium skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious served with Nancy's Sesame Noodles! * Exported from MasterCook II * Nancy's Sesame Noodles (cold) Recipe By : Pat Pate rec.food.recipes Serving Size : 2 Preparation Time :0:00 Categories : Pasta Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Peanut Butter 2 teaspoons Sesame oil 1/2 teaspoon Sugar 3 cups Cooked Spaghetti noodles 3 teaspoons Water (see directions) 1 dash Soy sauce 1 dash Tabasco -- to taste Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tabasco to taste. Pour over spaghetti. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Nancy's Sesame Chicken. * Exported from MasterCook II * One, Two, Three, Four, Five (Chinese Pork Stew) Recipe By : jih@acpub.duke.edu (Joy Hogley) Serving Size : 1 Preparation Time :0:00 Categories : Stews Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork spareribs -- cut in half 3 tablespoons sugar 8 green onions -- 4 to 5 inches long 1/4 cup soy sauce 1 tablespoon rice wine -- or dry sherry 5 tablespoons water 2 tablespoons rice vinegar -- or white vinegar Use a sharp knife to cut between the spareribs. Put the green onions in the bottom of a large saucepan. Place the spareribs on top of the green onions. Add the wine, vinegar, sugar, soy sauce, and water. Cover and bring to a boil over high heat then reduce heat to low. Cook about 2 hours, then serve hot. Makes about 4 servings. Note: ----- This recipe is really nice, and good for weekends. I suggest you serve it with white rice to soak up all the liquid. I think the name is supposed to indicate how simple it is - it's from an old chinese cookbook. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * ORANGE/TANGERINE BEEF Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Chinese Main Dish Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Flank steak -- sliced 2 teaspoons Soy sauce -- dark 2 teaspoons Rice wine 1 teaspoon Ginger ; chopped fine 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/3 cup Peanut oil 2 each Red chilies -- dried halved 5 pinches Orange peel -- dried soaked Seasoning: 1/2 teaspoon Szechuan peppercorns -- roas 2 teaspoons Soy sauce -- dark 1/4 teaspoon Salt 1 teaspoon Sugar 1/2 teaspoon Sesame oil Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove bbef from marinade and add to oil; stir-fry until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Oriental Chicken Wings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Poultry Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Chicken wings -- sectioned 2 Cloves garlic -- minced 1 tablespoon Ketchup 1/2 cup Honey 1/2 cup Soy sauce 1/2 cup Dijon mustard 1 tablespoon Veg oil Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Oriental Chicken, Peppers, and Rice Recipe By : Jo Anne Merrill Serving Size : 4 Preparation Time :0:30 Categories : Chinese Poultry Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chicken breast halves 2 garlic cloves -- minced 1 onion -- minced 1 red pepper -- julienned 1 green bell pepper -- julienned 1 tablespoon cornstarch 4 tablespoons soy sauce, low sodium 8 ounces pineapple chunks in juice -- 1 can 2 tablespoons vinegar 3 tablespoons packed brown sugar 1/2 teaspoon ginger 2 cups cooked rice * Use 3 chicken breast halves to yield about 4 servings. Use more chicken for larger portions. 1. To prepare chicken: skin, debone and chop into cubes. 2. Mince the garlic cloves. 3. Wash, seed and julienne the red and green peppers. 4. Do not drain the pineapple. 5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, garlic and onion until onion is limp. Remove from skillet and keep warm. 6. Add 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. This step doesn't take long -- don't overcook. 7. Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl. 8. Combine the chicken with the onion mixture. Add the pineapple chunks and juice along with the brown sugar, vinegar and ground or freshly grated ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. 9. Serve immediately over hot cooked white rice. - - - - - - - - - - - - - - - - - - NOTES : A quick, delicious and healthy chicken entree. * Exported from MasterCook II * Oriental Meatballs Crunch Recipe By : Jo Anne Merrill Serving Size : 8 Preparation Time :0:35 Categories : Chinese Meats Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces waterchestnuts, canned 2 eggs 1/4 cup milk 1 pound ground beef 1/2 cup chopped onions 2 tablespoons chili sauce 2 tablespoons soy sauce, low sodium -- to taste 1/4 teaspoon pepper 3 ounces Chow mein noodles -- crushed Drain waterchestnuts; chop. Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2 tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles. Fry in deep, hot fat until golden brown. Recipe can be doubled. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Chicken Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bok choy -- fresh (cut into b 1 cup Chicken; breast -- sliced 4 tablespoons Vegetable oil 1 teaspoon Garlic -- fresh minced 1/4 teaspoon Fish sauce -- (or to taste) 1 cup Mushrooms -- fresh (cut up) 1 Med Onion -- (sliced) 1 Red bell pepper 2 Green onion -- 1" 1/2 cup Celery -- sliced 1/4 teaspoon Msg Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes. Add onions and fish sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * PEKING BEEF (Mongolian Beef) *** Crouch Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Main Dish Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Flank steak -- shredded 1 Egg white 1/2 teaspoon Salt 1 teaspoon Cornstarch 2 cups Oil -- for deep frying 1/2 cup Bamboo shoots -- shredded 1 cup Green onion -- green part onl Sauce 1 tablespoon Sherry 2 tablespoons Hoisin sauce 2 tablespoons Dark soy sauce 2 tablespoons Chicken stock 1/2 teaspoon Sugar 1 teaspoon Cornstarch 1/2 teaspoon Chili paste -- w/ garlic (opt Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE CROUCH (NNBB09A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Pepper Steak W/Onions Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornstarch 3 tablespoons Soy sauce Sugar Pepper 1 pound Sirloin tip -- sliced 1/8 in. Oil (Peanut) 1 each Onion -- sliced 2 each Green peppers -- sliced 2 each Stalks celery -- sliced 1/4 cup Cold water 1/2 teaspoon MSG 34 ea tomatoes -- cut into wedge 4 each green onions -- 2" strips Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and pepper; add sirloin. Marinate for 10 to 15 minutes. Drain sirloin; fry in small amount of hot oil over high heat until meat loses red color. Push to outer edge of pan. Add small amount of oil; cook onion, green peppers and celery for 5 minutes. Make paste of 2 tablespoons cornstarch and water; stir in 1 teaspoon sugar, msg and salt and pepper to taste. Add to sirloin mixture; cook stirring, until sauce is clear. Add tomatoes and green onions, remove from heat. Serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * PON PON SHREDDED CHICKEN Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----PON PON SHREDDED CHICKEN----- 3 cups Stock (or water) 3 Or 4 chicken breasts * 2 Bean paste sheets (or wide -- carrot or cucumber s -----SEASONING----- 2 tablespoons Peanut butter 1 teaspoon Sesame oil 1/2 teaspoon Light soy sauce 1/2 teaspoon Red pepper oil -----SAUCE----- 1/2 teaspoon Sugar 1/2 teaspoon Sesame oil 1/4 teaspoon Salt * (to produce approximately 1 1/2 cups of shredded chicken) 1. Mix well, separately, seasoning and sauce ingredients. 2. Bring stock (or salted water) to the boil, immerse chicken breasts and turn off flame. Soak until cooled, then shred into strips. (Alternatively, for authentic and finer texture, cover breasts with a clean cloth and shred by hitting them with a mallet++hence the sound of ponpon.) 3. Lay bean paste sheets in a suitable flat container, and blanch in hot water for 1 to 2 minutes. Remove and rinse under cold running water. Drain and cut into finger-sized strips and mix with sauce mixture. 4. Spoon into serving dish, pile shredded chicken on top and pour seasoning mixture over. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Potstickers Recipe By : Connie Halliday Serving Size : 40 Preparation Time :0:00 Categories : Appetizers Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 pound Ground Pork 1 cup Chinese cabbage -- Minced 2 each Green Onions -- Minced 1 each Egg 1 tablespoon Light Soy Sauce 1/2 teaspoon Salt 1/2 teaspoon Orange Peel -- Grated 1/2 teaspoon Hot Chili Oil Cornstarch 40 each Won-ton wrappers -- Cut into circles 1/2 cup Peanut Oil 1 cup Water Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12" skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Mix hot chili oil, rice vinegar and soy sauce to taste for dipping. =============== Reply 8 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MCII APPETIZERS To: XTPT50B CONNIE HALLIDAY Date: 10/21 From: XTPT50B CONNIE HALLIDAY Time: 4:54 PM * Exported from MasterCook II * ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Bar-B-Q Mushrooms Pork Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Chinese roast pork 1/2 pound Fresh mushrooms (or sliced Canned mushrooms) 2 Thin slices ginger root 2 Scallions 1/2 cup Chicken broth 2 teaspoons Cornstarch 1/2 teaspoon Sugar 1/8 teaspoon White pepper 1 teaspoon Soy sauce 1 teaspoon Sherry 1/2 teaspoon Salt 1 tablespoon Oil PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry. COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute. SOURCE: ORIENTAL COOKING by Schryvner - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * ROASTED SPARE RIBS (PEI QUOT) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Meats On The Grill Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 To 2-1/2 lbs. spare ribs 1 tablespoon Black beans 2 Thin slices ginger root 1 Scallion 10 milliliters Garlic 4 tablespoons Soy sauce 4 tablespoons Honey 3 tablespoons Hoisin sauce 1 tablespoon Rice Wine 1 cup Chicken broth 2 tablespoons Oil PREPARATION: Remove as much fat and gristle as you can from the meat and cut apart into individual ribs. Wash black beans and mash. Mince ginger root and the scallion. Smash, peel, and mince garlic. Mix black beans, ginger root, garlic. Mix soy sauce, honey, hoisin sauce, and rice wine. COOKING: Heat oil in a large deep skillet or wok, and add ginger root and the scallion. Stir-fry for 1 minute. Add the ribs and stir-fry for 5 minutes. Add soy sauce mixture; stir-fry for 2 minutes. Add the chicken broth. Stir ribs to coat them with the sauce and bring to a boil. Reduce heat to low. Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes to coat them with the sauce. Remove the ribs from the skillet and spread in a large shallow roasting pan, in one layer if possible. Roast in a 350-degree oven for 10 minutes. If ribs are not dry in 10 minutes, roast a little longer. They may also be barbecued on an outdoor grill instead of roasted in the oven. NOTE: This sauce is quite spicy. If you prefer a milder dish, omit the hoisin sauce. SOURCE: ORIENTAL COOKING by Schryver - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SAVORY CHICKEN AND RICE IN A LOTUS LEAF (CHINA) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large Dried lotus leaves 1 cup Long-grain rice 3/4 cup Sweet glutinous rice (see -- Note) 2 cups Chicken stock 3 Chinese sausages lop -- cheong) * 8 Chinese dried black -- mushrooms ** 2 tablespoons Small dried shrimp *** 1 Whole chicken breast -- boned skinned 2 tablespoons Soy sauce -- plus more for 1 teaspoon Sugar 1/4 teaspoon White pepper 1 teaspoon Asian sesame oil -----CHICKEN MARINADE----- 1/2 teaspoon Grated ginger 2 teaspoons Soy sauce 2 teaspoons Dry vermouth or Shao Hsing -- wine 1/2 teaspoon Sugar 1/4 teaspoon White pepper 1 teaspoon Asian sesame oil * cut diagonally into 1-inch slices ** soaked in warm water until soft and pliable (about 30 minutes) *** soaked in warm water for 30 minutes Foods wrapped in dried lotus leaves become infused with an exotic earthy flavor. If lotus leaves are not available, you can wrap the rice filling in oiled parchment. Besides being an unusual appetizer, this dish can be served as a snack, for lunch, or as a light meal. Note that the first step must be done the night before. Because lotus leaves vary so much in size, eight packets may require anywhere from four to ten leaves. (Larger leaves can be split in half, smaller leaves may need to be overlapped.) 1. The night before, pour boiling water over the lotus leaves and let them soak for 1 hour. Rinse and squeeze them dry. Mix the long- grain and glutinous rice together in a large bowl. Wash the rice under running cold water; gently stir and rub the grains between your fingers to loosen all the excess starch. Continue until the water runs clear. Drain thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan; soak overnight in the refrigerator. 2. The next day, set the saucepan of rice uncovered over high heat; bring to a boil. Stir just enough to loosen the rice grains. Reduce the heat to medium-high and boil until the liquid is absorbed, about 8 to 10 minutes. Put the sausages on top of the rice and cover the pan. Reduce the heat to low and cook for 20 minutes. Turn off the heat but do not remove the cover. Let the rice stand for 10 minutes, then, with a wet wooden spoon, transfer it to a large bowl; set aside. 3. Squeeze the mushrooms dry. Cut off the stems at the base and discard them; cut the caps in half. Combine the marinade ingredients in a medium bowl. Cut the chicken breast into 3/4-inch chunks and toss it with the marinade. Add the mushrooms and marinate for 20 minutes. Drain and coarsely chop the shrimp. 4. In a small bowl combine the soy sauce, sugar, white pepper, and sesame oil; mix into the cooked rice. Add the chicken-mushroom mixture and the shrimp. 5. Fold a lotus leaf in half and put it on a cutting board. If the middle stem or edges are tough and hard, trim and discard them. (If the leaves are small, you may need to over- lap halves.) Divide the rice mixture into 8 portions; place one portion in the center of a leaf half. Fold the edges over the rice to make a 4-inch square packet. Tie it with twine. Repeat with the remaining leaves and rice. Arrange the packets in a single layer in a bamboo steaming basket. 6. Prepare a wok for steaming. Steam the packets over medium-high heat for 20 minutes. Remove them from the steamer and cut each packet across the top to expose its contents. Serve with small dishes of soy sauce for dipping. NOTE: Sweet glutinous rice is also known as "sticky rice" because when it is cooked it becomes sticky. It is used to make poultry stuffing and leaf-wrapped rice packages; it is called sweet rice because it is often used to make sweet dishes. Soak it overnight before cooking for the best results. Makes 8 packets. From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9. Posted by Stephen Ceideberg; December 6 1992. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SESAME BEEF *** (NNBB09A) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Beef -- julienne 1 tablespoon Soy sauce 1 Egg white 1 tablespoon Cornstarch 2 cups Oil -- for deep frying Sauce: 2 tablespoons Sesame seed paste -- - or 2 tablespoons Peanut butter -- diluted in 2 tablespoons Water 1/2 teaspoon Salt 2 teaspoons Sugar 2 tablespoons Soy sauce 1 tablespoon Red wine vinegar 2 tablespoons Sesame seed oil 1 teaspoon Pepper oil -- -*check recipe Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil to temperature again and deep fry 1 minute more. Drain and remove to platter mix ingredients into a smooth, thin sauce. Heat in saucepan and pour over beef. I like to add chopped carrot, or peanuts or whatever when I'm feeling creative. FROM: MIKE CROUCH (NNBB09A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Sesame Chicken Recipe By : Pat Pate rec.food.recipes Serving Size : 4 Preparation Time :0:00 Categories : Poultry Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Margarine 2 tablespoons Oil 1 Chicken -- cut up 1/3 cup Flour -- season with pepper 1/4 cup Sesame seeds 1/2 lg Lemon -- use juice 3 tablespoons Green onions -- minced 1/2 cup Wine -- dry white Melt margarine with oil in baking pan. Allow to cool slightly but not harden. In a paper bag, shake chicken in seasoned flour until coated. Then roll pieces in oil in baking pan and arrange do that pieces do not touch. Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30 minutes, or until lightly browned. Turn chicken; sprinkle with sesame seeds and minced onion. Pour wine into bottom of pan and cook for 30-45 minutes, basting occasionally, until done. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Sesame Chicken *** (FHND96B) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Chicken Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 chicken thighs 3 tablespoons light soy sauce 2 tablespoons dry Sherry 1/2 teaspoon fresh ginger -- grated 3 tablespoons cornstarch 4 tablespoons raw sesame seeds peanut oil -- deep frying Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicken. FROM: DIMAS LIZARDO (FHND96B) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SESAME CHICKEN 2 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Poultry Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Chicken Breasts 3 tablespoons Flour 2 tablespoons Sesame Seeds 1 tablespoon Soy Sauce 1/2 teaspoon Peanut Oil 1 tablespoon Maple Syrup Red Lettuce Leaves 1 tablespoon Dry Sherry 1 large Tomato -- ripe 1 teaspoon ginger root -- chopped Pepper to taste 1/2 teaspoon Chinese Five spice -- powder Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. Source: San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Sesame chicken Thighs Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Main Dish Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 each Chicken thighs 3 tablespoons Light soy sauce 2 tablespoons Dry Sherry 1/8 teaspoon Grated fresh ginger 3 tablespoons Cornstarch 4 tablespoons Raw sesame seeds Peanut oil for deep frying Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry peices in peanut oil at 375 until lightly browned. You can try substituting beef for the chicken. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SHRIMP SAUCE MIXED VEGETABLES AND SHREDDED CHICKEN Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Mung bean sprouts 8 Nami dried black mushrooms 1 large Green bell pepper 1/2 Stewed chicken breast 8 Green onions 1 teaspoon Fresh ginger root 2 tablespoons Peanut oil 3/4 cup Rich chicken stock 1 tablespoon Medium sherry 1/2 teaspoon Sugar 1/2 teaspoon Shrimp sauce 1 teaspoon Thick cornstarch paste Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SICHUAN CASHEW CHICKEN Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Poultry Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Chicken breasts 1/2 Egg white 1 teaspoon Cornstarch 1 pinch Salt Oil for fying 3 Green peppers 3 1/2 ounces Bamboo shoots (parboiled) 2 ounces Cashew nuts 1 teaspoon Garlic -- chopped 1 tablespoon Rice wine 1 pinch Msg (optional) -----SAUCE----- 1 tablespoon Soybean paste 1 tablespoon Soy sauce 2 teaspoons Sugar 1/2 tablespoon Vinegar 1/4 teaspoon Salt 1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. 2. heat some oil until fairly hot and fry the diced chichen. drain. 3. slice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares. 4. cut the parboiled bamboo shoots to the same size as the peppers. mix the sauce ingredients together in a bowl. 5. fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. 6. heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) to heighten the flavor. /\/\ara Kent - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SLOW SIMMERED PORK ROAST Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Meats Crockpot Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 pounds Pork (boneless pork butt) 3 Green onions -- cut in slivers 1 teaspoon Ginger; fresh -- cut julienne 2 Star anise -- whole 2 tablespoons Soybean condiment (mein see) 2 tablespoons Soy sauce -- light 2 teaspoons Brown sugar 1 cup Rice wine -- Chinese use dry sherry) 2 Garlic cloves -- sliced thin 1/2 teaspoon White pepper -- ground 2 cups Water (more may be needed) Mix together all the ingredients except the pork. Place the meat in an ovenproof casserole just large enough to hold it. A crockpot may be used. Pour the sauce over the top, cover the dish and bake at 275 degrees from 5 to 8 hours, depending on your taste. By Jeff Smith The Frugal Gourmet From the 06/04/1991 issue of The Springfield Union-News Posted by: Susan Brumer - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Spareribs With Black Beans Recipe By : The Frugal Gourmet Cooks Three Ancient Cuisines Serving Size : 6 Preparation Time :1:15 Categories : Chinese Oriental Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Pork Spareribs -- 1" lengths 3 Tbsp Soy Sauce, Light 2 Tbsp Dry Sherry 3 Cloves Garlic -- chopped fine 1 Tbsp Fermented Black Beans -- rinsed and mashed Pinch Brown Sugar 1/2 Tsp Monosodium Glutamate 1 Tsp Sesame Oil 1 tsp Garlic And Red Chili Paste -- or to taste 2 tbsp Cornstarch 2 Green Onions -- chopped 1/2 Green Bell Pepper -- julienned Place the spareribs pieces in a colander and pour 2 qts. boiling water over them, (do this over the sink). Drain well and stir-fry until lightly browned. Drain fat and place them in a boil. Add all other ingredients except the onions and green pepper. Mix well and then add the onions and green pepper. Place in a steaming dish and steam for 1 hour and fifteen minutes. They will be very tender and delicious. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 2255 0 4173 0 0 0 0 0 * Exported from MasterCook II * SPICY CHICKEN Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Meats Chinese Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Oil 2 Chicken breasts 1 tablespoon Sherry 1 tablespoon Light soy sauce 1 tablespoon Corn starch 1 can (8-oz.) bamboo shoots -- diced 2 tablespoons Hoison sauce 1/2 teaspoon Crushed red-hot pepper 1 tablespoon Chopped scallion 1 teaspoon Chopped ginger Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SPICY COLD NOODLES WITH CHICKEN Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Poultry Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Thin Chinese flour noodles 1 medium Chicken breast 2 Green onions -- slivered 3 Egg yolks 2 tablespoons Peanut oil 1 teaspoon Cool water 1 tablespoon Thin soy 1 teaspoon Chinkiang vinegar 1 teaspoon Hot chili pepper oil 1/2 teaspoon Ginger juice 1 Clove garlic -- minced 1 pinch Sugar 2 tablespoons Oil Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & refrigerate until ready to use. Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips. Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds. Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Chicken breast 8 Dried Nami black mushrooms 2 Green onions 8 Water chestnuts 1 Chinese sausage (opt) -----MARINADE----- 2 tablespoons Dry sherry 1 tablespoon Cornstarch 2 Slices ginger root/minced 1 teaspoon Sesame oil 2 tablespoons Thin soy sauce 2 Cloves garlic -- minced 1/2 teaspoon Sugar Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * STEAMED SPARERIBS WITH BLACK BEAN SAUCE (DOW SEE JING PIE Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Spareribs 1 Clove garlic -- minced fine 2 tablespoons Salted black beans 1 tablespoon Fresh ginger -- minced 1 teaspoon Dark soy sauce 1 tablespoon Cornstarch 1 tablespoon Sherry Here's a couple of simple, good recipes that use black bean sauce. Just in case you don't know, these black beans are the Chinese fermented black beans. They're extremely salty++and should be rinsed before use++ and have a very nice, savory taste that blends well with many foods. Very common in Chinese markets and I've seen bottles of ready prepared black bean sauce in supermarkets in the Oriental food sections. Just substitute the deep fried tofu cubes for the meat in these recipes. One of these recipes is for pork spareribs and one for prawns. They'll give you an idea of how the beans are combined with the other ingredients to come up with the sauce. Yield: 4 servings Preparation: Have butcher cut spareribs into 1-inch pieces. Trim off fat. Place spareribs in a heat proof dish. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger, soy sauce, cornstarch and sherry. Mix with spareribs. Cooking: Place heat proof dish on steaming rack in wok. Add water to bottom of wok. Cover. Steam for 30 minutes. Do-ahead notes: Do through preparation. Comments: Spareribs can be left in the steamer for 2 hours if dinner is late. Substitute bean sauce for salted black beans++and abracadabra! Mein See Jing Pie Quat! (Steamed Spareribs in Bean Sauce.) From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975. Posted by Stephen Ceideberg; January 10 1991. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * STEAMED STUFFED BITTER MELON Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----STUFFING----- 1/2 pound Pork -- ground [I minced it cleavers. S.C.] 4 Fresh water chestnuts -- peeled and finely mi 1 teaspoon Minced fresh ginger root 2 tablespoons Minced scallion 1 1/2 tablespoons Shaoxing wine or dry sherry 1/2 teaspoon Salt 1/2 teaspoon Sugar 1 tablespoon Thin soy sauce 1 Egg -- lightly beaten 1 teaspoon Cornstarch 2 large Bitter melons -- about 3/4 to -1 lb. -----SAUCE----- 2 tablespoons Peanut oil 2 teaspoons Minced garlic 1 1/2 tablespoons Fermented black beans 1 tablespoon Shaoxing wine or dry sherry 3/4 cup Chicken broth Salt to taste 1/2 teaspoon Cornstarch mixed with 1 -- teaspoon cold chicke 1 tablespoon Sesame oil From Ken Hom's book -- Chinese Technique. Combine the stuffing ingredients in a large bowl. Mix them thoroughly. The hands are the best tool for this job. Cut the bitter melon into 1-inch slices; discard the end pieces. With a paring knife, trim out the insides. Lift them out. Stuff the cavity of each slice with a generous spoonful of stuffing. Arrange the stuffed pieces of vegetable on a plate and set the plate on a trivet in a wok over enough hot water to come within 1 inch of the plate. Cover the wok and steam the food for 20 minutes. Remove the platter and trivet. In a separate wok or pan, prepare the sauce. First heat 2 tablespoons peanut oil. Add the garlic and fermented black beans, stir for a minute, then add the Shaoxing wine, chicken stock and salt. Add the liquid that results from the steaming of the melon. Bring the mixture to a boil. Thicken with the dissolved cornstarch and flavor with sesame oil. Pour the sauce over the bitter melons and serve. Serves 2 as a main course. NOTE: Hom makes no mention of blanching although another bitter melon recipe in another book *does* say that it will cut the bitterness. Posted by Stephen Ceideburg; February 25 1991. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * STIR FRY *** (DXDG05A) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Garlic -- finely chopped 1 tablespoon Hot oil 2 cups Vegetable -- such as bok cho 1 pinch Sugar 2 tablespoons Water Here is a generic version of stir fried vegetables 1. Heat pan until it is very hot, add oil, then stir fry the garlic until you can smell it 2. Add the vegetables that have all been cut to a uniform size, Stir fry 1 min, 3. Sprinkle with a pinch of sugar then 2 T water, cover and steam 1 min. Spinach and bok chow will probable be tender crisp at this point, broccoli and pea pods will take another 30 to 60 sec. Variations 1. Use ginger or green onion instead of garlic 2. Decrease water to 1 T and add 1/2 T each cooking wine and soy sauce 3. Mix vegetables (as long as they have about the same cooking time) Experiment and enjoy Jane FROM: JANE HARRIS (DXDG05A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Stir-Fried Chicken Teriyaki Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable oil 1/3 cup soy sauce 2 tablespoons light Molasses 2 Garlic cloves 2 teaspoons ground ginger 2 teaspoons dry mustard 5 Chicken Breasts -- cut in strips boneless/skinless 1/2 cup bamboo shoots, canned -- sliced 1/2 cup snow peas 4 Green Onions -- sliced cooked rice Combine first 6 ingredients in bowl. Add chicken to marinade and stir. Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green onion, stir fry until chicken is cooked through, about 1 minute. Serve with rice. Jeff Viets - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Stir-Fried Liver Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Meats Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Calves Liver Small Onion Mushrooms Scallions Clove Garlic 1 Teaspoon CornStarch 2 Tablespoons Peanut Oil 1 Teaspoon Soy Sauce Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 830 999 930 0 620 0 0 0 * Exported from MasterCook II * Stir-Fried Pineapple Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound chicken -- boned cornstarch 1 pound pineapple tidbits -- drain sesame oil -- optional 1 teaspoon brandy peanut oil 1 teaspoon soy sauce chicken broth or stock 1 teaspoon sugar Cut chicken into thin slices. Heat several tablespoons of oil in bottom of wok Add pineapple, several dashes of salt and enough broth to cover. Cook for 1 minute. Add chicken and cornstarch (diluted in water to make a thick paste), sesame oil, brandy, soy sauce and sugar. Cook for 2 to 3 minutes, stirring constantly. Serve immediately. Serves 4 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Sweet and Sour Pork Recipe By : Elizabeth Powell Serving Size : 4 Preparation Time :0:20 Categories : Chinese Pork & Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean pork -- cut in 3/4" cubes 1 egg -- well beaten 1/2 cup all-purpose flour 6 cups peanut oil 1/4 cup brown sugar 1/3 cup vinegar 3/4 cup pineapple juice 1 tablespoon soy sauce 2 tablespoons cornstarch 1 can pineapple chunks in juice -- drain, reserve juice 3 tablespoons pineapple juice -- from reserved juice 1 whole green pepper -- sliced 1 whole red pepper -- sliced Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in hot peanut oil (360°) until brown, about 8 minutes. Remove and drain on paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar, pineapple juice, and soy sauce; bring to boiling. Blend cornstarch into juice; gradually stir into sauce. Continue to simmer sauce, stirring constantly until it thickens. Stir the warm deep fat-fried pork cubes, drained pineapple chunks and pepper slices into the thickened sauce. Heat mixture thoroughly, stirring constantly for about 5 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with steamed rice. Nutr. Assoc. : 4545 0 0 0 0 1573 1128 0 0 1129 0 0 0 * Exported from MasterCook II * SWEET AND SOUR PORK (XMXX58B) 1i27 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Meats Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pork; boneless -- fat-free 2 cups Water 1/4 cup Soy sauce 2 tablespoons Sugar 1/4 cup Oleo 1 Green pepper -- squares 2 Tomatoes. wedge cut 1 Onion -- squares 1 Carrot -- sliced diag. 1/2 cup Scallions 2/3 cup Pineapple chunks Batter: Beat 1 egg with 2/3 C milk, 1 C sifted flour, 2 tsp baking powder, 1/2 tsp salt Cut pork in 1 inch cubes and simmer in water and soy sauce; add sugar and cook 15 minutes. Drain. Remove seeds from tomatoes. Combine veggies and cook a few minutes in butter, Add pineapple and cook a few seconds. Dip drained pork in batter and fry in hot fat. Pork is already cooked, so just batter needs to be cooked.Fry until golden brown. Arrange pork on platter. Mix with vegetables. Pour sweet and sour sauce over all: 1/2 C vinegar + 1/2 C water + 1/4 C brown sugar + 1/4 sugar to a boil. Combine 1/4 C cornstarch with 1/2 C pineapple juice and add to hot mixture and cook until clear and thickened. Pour over pork and vegeatables. Serve with rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SZECHUAN CASHEW CHICKEN Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Whole chicken breasts (about 2 lbs) -- boned and Skinned 1 Egg white 1 teaspoon Cornstarch 1 teaspoon Thin soy sauce 1/4 teaspoon White pepper 1 Green bell pepper 1 can (8 1/2 oz.) sliced bamboo Shoots -- drained 1 tablespoon Cornstarch 1 tablespoon Cold water 1 tablespoon Thin soy sauce 2 tablespoons Peanut oil 1 cup Raw cashews 1/4 teaspoon Salt 2 tablespoons Peanut oil 1 teaspoon Ginger root chopped fine 1 tablespoon Hoisin sauce 2 teaspoons Chili paste 1/4 cup Chicken broth 2 tablespoons Green onion tops -- chopped 1 Egg SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Szechuan Peanut Sauce Recipe By : Jo Anne Merrill Serving Size : 1 Preparation Time :0:15 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces chunky peanut butter 2 tablespoons low sodium soy sauce 1 1/2 tablespoons water 2 tablespoons sugar 6 garlic cloves -- minced 1 tablespoon cilantro -- chopped 4 teaspoons hot chili oil * Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. Place all ingredients in food processor EXCEPT cilantro. Process only long enough to thoroughly combine. Add finely chopped cilantro after processing is done. If added to the mixture first it will take on an unappealing color although it does not change the taste in any way. Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce per serving of chicken or fish. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve on fish or chicken, especially if broiled. Nutr. Assoc. : 0 0 0 0 0 0 1563 * Exported from MasterCook II * Szechuan Stir-Fry Recipe By : Jo Merrill Serving Size : 4 Preparation Time :0:45 Categories : Chinese Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cornstarch 3 tablespoons dry sherry 1/2 cup oyster sauce 1/4 cup water 1/2 teaspoon red pepper flakes -- crushed 2 tablespoons oil -- * see note 1 tablespoon ginger root -- minced 1 garlic clove -- crushed 1 pound broccoli stalks -- sliced and flowerettes 2 celery stalks -- diagonally cut 1/4 cup waterchestnuts, canned -- chopped 6 green onions -- diagonally cut 1 green bell pepper -- julienned 1 red bell pepper -- julienned 2 cups cooked beef -- cut in 1 x 3" slice * Use your choice of oils, or use canola or peanut oil with dash of sesame oil added. Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well. 1. Heat pan over medium heat and add the oil. 2. Stir in ginger and garlic and stir-fry one minute. 3. Add broccoli; stir-fry 3 minutes. 4. Add red and green peppers, celery and green onions; stir-fry 3 minutes. 5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes. 6. Add the waterchestnuts and stir-fry one minute more. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Szechwan Beef Stir Fry Recipe By : Beef Industry Council Serving Size : 1 Preparation Time :0:00 Categories : Beef Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Beef Flank Steak 2 Tbsp Soy Sauce, Low Sodium 4 Tsp Sesame Oil -- divided 1 1/2 Tsp Sugar 1 Tsp Cornstarch 2 Cloves Garlic -- crushed 1 Tbsp Ginger Root -- minced 1/4 Tsp Red Pepper Flakes 1 sm Red Bell Pepper -- cut into 1 inch 8 oz Frozen Baby Corn -- defrosted 1/4 lb Pea Pods -- julienned Hot Rice Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir into meat. Heat remaining 2 tsp oil in large skillet or wok over medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds. Add bell pepper and corn; stir fry 1 1/2 minutes. Add pea pods; stir fry 30 seconds. Remove vegetables. Stir fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat through. Serve with hot rice Yield: 4 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SZECHWAN CHICKEN AND CASHEWS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Servings 2 Whole chicken breasts -- boned, skinned and c 3/4 Inch cubes 1 tablespoon Soy sauce 1 tablespoon Chinese rice wine or dry -- Sherry 2 tablespoons Soy sauce 1 tablespoon Cornstarch 2 teaspoons Sugar 1 teaspoon White vinegar 1/4 cup Vegetable oil 1/2 To 1 tsp crushed red pepper -- flakes 3 Green onions -- sliced 1 tablespoon Minced fresh ginger 1/2 cup Unsalted cashews Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * TANGERINE BEEF Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Chinese Main Dish Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Flank steak -- sliced 2 teaspoons Soy sauce -- dark 2 teaspoons Rice wine 1 teaspoon Ginger ; chopped fine 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/3 cup Peanut oil 2 Red chilies -- dried halved 5 pinches Orange peel -- dried soaked Seasoning: 1/2 teaspoon Szechuan peppercorns -- roas 2 teaspoons Soy sauce -- dark 1/4 teaspoon Salt 1 teaspoon Sugar 1/2 teaspoon Sesame oil Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove bbef from marinade and add to oil; stir-fry until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Teriyaki Chicken Wings Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Poultry Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Chicken Wings 1/2 cup Teriyaki Marinade & Sauce * 1/2 cup Dry Sherry 1/4 cup Honey 2 tablespoons Vegetable Oil 1 teaspoon Dry Mustard 1 teaspoon Ground Ginger 1/2 teaspoon Garlic Powder ingredients specify using La Choy. Substitute as needed. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Thai Barbecued Chicken Recipe By : Everybody's Wokking by Martin Yan Serving Size : 6 Preparation Time :0:00 Categories : Poultry Chinese On The Grill Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Chicken thighs -----MARINADE----- 3 tbsp Minced garlic 1 tsp Curry powder 2 tbsp Chopped cilantro 1/2 tsp Black pepper 1 tbsp Sugar 3 tbsp Fish sauce 1 tsp Tumeric -- ground Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute the marinade. Lift the chicken from the marinade and arrange it on a lightly greased grill over low coals. Cook, turning frequently, until the meat near the bone in not pink, about 45 minutes. Can be cooked under the broiler indoors. - - - - - - - - - - - - - - - - - - NOTES : From owner-mastercook@mind.org Thu Feb 9 14:13:18 1995 Received: from sunshine.eushc.org by outreach.its.mcw.edu; (5.65/1.1.8.2/20Jan95-8.2MAM) id AA11154; Thu, 9 Feb 1995 14:13:15 -0600 Received: (root@localhost) by sunshine.eushc.org (8.6.9/EUSHC) with UUCP id PAA13624; Thu, 9 Feb 1995 15:10:34 -0500 Received: by mind.org (8.6.9/mind.org) id PAA26821; Thu, 9 Feb 1995 15:05:42 -0500 Date: Thu, 9 Feb 1995 11:52:55 -0800 (PST) From: Eric L Rose Subject: Salad Recipes MC Format To: LISTSERV MasterCook Message-Id: Mime-Version: 1.0 Content-Type: TEXT/PLAIN; charset=US-ASCII Content-Transfer-Encoding: QUOTED-PRINTABLE Sender: owner-mastercook@mind.org Precedence: bulk Reply-To: Eric L Rose Status: O X-Status: I have used these on various catering functions and they were well recieved= , enjoy! * Exported from MasterCook II * Three Immortals Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Chinese Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cloves garlic -- smashed and minced thin slice of fresh ginger -- minced fine 3 tablespoons light soy sauce 1/4 cup cooking sherry -- (or dry sherry) Soy, ginger, and sherry are called 'the three immortals' in chineese tradition (okay, okay, in a couple of cookbooks I read once). To season a veggie stir-fry you can use the following: When you have heated the wok, add your oil or water, then add the garlic; as it starts to brown, add the ginger; then start adding your veggies. When most of the veggies have been added, pour in a healthy splash of sherry, which will steam the veggies and adds a nice flavor. Add the soy near the end. Sake or sherry is generally good for the steam that does much of the cooking in a veggie stir-fry; a small splash at a time does the trick. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Traditional Veg Stir-fry sauce Recipe By : narad@nudibranch.asd.sgi.com (Chuck Narad) Serving Size : 1 Preparation Time :0:00 Categories : Sauces Chinese Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 Vegetable Bullion cube -- OR 1 tablespoon miso paste 2 tablespoons light soy sauce 1/4 teaspoon chineese 5-spice mix 1 tablespoon corn starch couple of dashes of sesame oil (optional) Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like to be able to get more of the soy flavor without getting overwhelmed with salt. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * TREASURE HUNT Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 480 grams Chicken breast -- de-boned skinned (4 x 120 g) 5 cups Chicken stock 60 grams Butter Aluminum foil Seasoning - salt and pepper -----STUFFING----- 120 grams Wild rice 20 grams Chopped onions 2/3 cup Chicken stock 20 grams Grated Parmesan cheese -----VEGETABLES----- 40 grams Each of pearled carrot -- potato, zucchini 40 grams Diced celery 40 grams Young peas or petits pois 10 grams Butter Seasoning salt and pepper -----SAUCE----- 1 cup Chicken stock 1 1/3 cups Fresh cream Juice from 1 fresh lemon 10 grams Butter 1 teaspoon Chopped chervil Seasoning - salt and pepper -----CREPE BAGS----- 4 Green leek stems (each -- approx. 25 cms long) 4 Very thin crepes -- approximately. 20 cm -----GARNISHES----- 20 Soaked and washed dry morel -- pieces 10 grams Butter 4 Sprigs chervil (or -- watercress or parsle This looks like a nice dish++chicken breast stuffed with wild rice, some veggies and crepe strips to fill in for noodles. Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New Territories. Western Cuisine Practical Class Gold Award - Hot entree Chef: Chan Chi-hung Philip (Hotel Riverside Plaza) To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water. When cool, add grated Parmesan cheese and let mixture cool. 2. Cut chicken breast portions butterfly style (i.e. slice in half and spread open. Flatten and slightly stretch them (by gently pounding them between two sheets of wax paper or inside a clean plastic bag. Season with salt and pepper. 3. Lay a cone-shaped portion of rice stuffing on one side of each flattened breast. Roll chicken breast up in a cone shape. Wrap each cone firmly in aluminum foil (to maintain shape during cooking: the professional recipe calls for plastic foil wrapping, but aluminum foil is recommended for home cooking). 4. Blanch green leek stems, then refresh in cold water. 5. Make 4 very thin crepes about 20 cms wide (ingredients not included above). To cook: 1. Blanch pearled vegetables, celery and peas, then saute in approximately 10 g butter, adding salt and pepper according to taste. Keep a quarter aside. 2. To make sauce, reduce chicken stock and add fresh cream. Cook briefly, then strain. Add fresh lemon juice and finish with butter as required. Adjust seasoning and add chopped chervil according to taste. 3. Saute morels in approximately 10 g butter. 4. Heat some chicken stock (5 cups should be sufficient to completely cover the four wrapped chicken portions). Simmer breasts in hot stock for approximately 7 minutes. Remove from pan, discard aluminum foil wrappings, and saute in approximately 60 g butter until lightly browned. Then slice each into six portions, cut at an angle (30 to 40 degrees). To present: Treasure Hunt takes the form of a chicken breast "boat", with morel oars being rowed towards crepe "treasure bag" of vegetable "precious stones" some of which have spilled on the shore. 1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes lifting crepe edges upwards to form bag shapes. Tie tops of bags with blanched green leek stems (with decorative knotted bows if stems are long enough). 2. Pour sauce onto plates. Arrange chicken slices in a line on sauce, lay thick ends of morels between them. Place a crepe bag on each plate, with reserved vegetable pearls laid beside bag. Garnish with chervil sprigs (or watercress or parsley). From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 29 1992. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Twice Cooked Pork Recipe By : Sunset Stir-fry Cookbook Serving Size : 4 Preparation Time :1:00 Categories : Chinese Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Pork Shoulder, Boneless & Lean -- whole piece 1 Tbsp Dry Sherry 1 Slice Ginger -- crushed 3 Whole Green Onions -- including tops 2 Tsp Hot Bean Sauce <<>> 2 Red Chili Peppers -- dried, crushed 4 Tsp Hoisin Sauce 1 Tbsp Soy Sauce 1 Tsp Sugar 1 Ea Red And Green Bell Peppers 3 Tbsp Oil 1/2 Tsp Salt 2 Cloves Garlic -- minced 1 Tsp Ginger -- minced Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from broth and refrigerate until cold. Then cut into 1 1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are considered a delicacy, but remove them if you wish.) In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed bell peppers and cut into 1-inch squares; cut remaining green onions into 1-inch lengths. Place a wok over high heat; when wok is hot, add 2 tbs. 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 tbs. 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-fry for 30 seconds to heat through. EAT-L Gary Watson /\ Santa Cruz Mtns. / \/\ Nirvana, with an Los Gatos, CA / /\/ \ ocean view... / / \ \ ~~~~~~~~~~~~~~~~ - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 4583 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook II * Wok-Fried Sweet and Sour Pork Recipe By : Jo Anne Merrill Serving Size : 4 Preparation Time :0:30 Categories : Chinese Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg yolk 2 teaspoons water 1 tablespoon all-purpose flour 1 tablespoon cornstarch 1 pound pork -- 1" cubes 2 cups peanut oil 1 garlic clove -- minced 2 green peppers 1 cup pineapple chunks in juice 3 cups glutinous rice --- Sauce: --- 3/4 cup water 1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon catsup 4 tablespoons sugar 4 tablespoons wine vinegar 1 dash hot pepper sauce SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed pork and mix to coat well. Drain off the excess mixture from the pork cubes. Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340 degrees. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge. Add the drained meat and cook until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm. Pour off all the oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown. Add the pineapple, the sauce you prepared ahead of time and the pork. Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice. - - - - - - - - - - - - - - - - - -