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Chinese Recipes

Asparagus And Chicken In Black Bean Sauce

Beef Lo Mein With Bean Sprouts

Bok Choy with Hot Bacon Sauce
Buddah's Delight
Chicken Fried Rice
Chinese Egg Rolls
Chinese Mapo Tofu
Chinese Style Fried Rice
Chinese Szechwan Noodles With Green Onions.
Chinese Vegetables and Tofu.
Chinese Pepper Steak
Chow Mein
Crispy Wontons
Elegant Asparagus Beef Roll with Teriyaki Sauce
Fried Won Tons
General Tso's Chicken With Orange
Kung Pao Chicken
Hot & Sour Eggs in a Noodle Nest
Stir Fried Green Beans
Tiny Peking Duck Rolls
Moo Goo Gaipan
Saute' Broccoli
Sesame Beef
Sesame Chicken

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Sesame Beef

Serving Size  : 4   
Amount  Measure  Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound             Beef -- julienne
    1      tablespoon    Soy sauce
    1                                Egg white
    1      tablespoon    Cornstarch
    2      cup                   Oil -- for deep frying
    2      tablespoon    Sesame seed paste -- - or
    2      tablespoon    Peanut butter -- diluted in
    2      tablespoon    Water
   1/2    teaspoon       Salt
    2      teaspoon       Sugar
    2      tablespoon    Soy sauce
    1      tablespoon    Red wine vinegar
    2      tablespoon    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.

Bok Choy with Hot Bacon Sauce
Yield: 6 servings
       2 tb Sugarbok choy
       2 tb Vinegar
       2 tb Worcestershire sauce
     1/4 c  Chili sauce
       6 sl Bacon, cooked and crumbled
       2 tb Cooking oil
       3 c  Chopped bok choy
   Combine first five ingredients in a saucepan; simmer 5
   minutes.  Heat oil in a wok or large skillet. Add bok
   choy; stir fry until crisp tender. Place on serving
   dish; spoon hot sauce over.  Serves 6.

Buddah's Delight
 Serving Size  : 6   
Amount  Meas.  Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Oil for deep-frying
    1       t             MSG (opt)
    2       tb           Dark soy sauce
    2       tb           Medium sherry
    1       tb           Water
    1                     Sq. fermented bean curd
    1       t             Salt
      1/2   ts          Sugar
    2       tb           Sesame oil
                         -----DRIED INGREDIENTS-----
    4                    Lily buds, Golden Needles
    4                    Wood ear black fungus
    6                    Nami Black mushrooms
    2                    Bean curd sticks
      1/2   c          Dried bamboo shoots (opt)
    2       oz         Bean thread noodles
                         -----FRESH & CANNED INGREDIENTS-----
    2       c           Mung bean sprouts
    2                    Stalks celery
    2                    Carrots
    1                    Bell pepper
    1                    Long white turnip
    2                    Leaves Napa cabbage
      1/2   c          Canned ginko nuts
      1/2   c          Canned baby corn
    2                     Cakes pressed bean curd,
    6                     OR fried gluten balls)
   Preparation:  Rinse, then soak dried ingredients in warm water: soak bean
   curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and
   lily buds into 2" sections. Remove hard stems from wood ears, and slice
   thinly.  Remove stems from black mushrooms (reserve for stock pot); halve
   the caps.  Cut thin strands of bamboo shoots into 2" lengths. Cut soaked
   bean thread noodles into 3" pieces.
   Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper,
   carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby
   corn on the bias.
   Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil
   until slightly tan but still pliable. Drain.
   Mash fermented bean curd, then blend with sugar, dark soy, sherry and
   Stir-frying:  Heat wok until medium-hot.  Add 4 tablespoons of deep-frying
   oil.  Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok
   to high.  Add fresh and canned ingredients, and stir-fry for 2 more
   minutes: sprinkle in salt after first minute. Add liquid mixture, mixing
   with juices in pan. Add noodles. Reduce heat to medium, cover wok, and
   steam for 5 minutes, or until vegetables are cooked but still firm.
   Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm

Kung Pao Chicken With Chilies And Nuts
Yield: 4 servings
       1 lb     Chicken Breast, Boned Cut Into 1" Cubes
       4 tb     Soy Sauce
   1 1/2 tb   Cold Water
     1/4 ts    Garlic Salt
       4          Dried Red Chiles Or More To Taste
       1 tb     White Wine Or Sherry
       1 tb     Sugar
     1/2 ts    Salt
       1 ts     Sesame Oil
                   Oil For Deep Frying
       1 ts      Chopped Peeled Ginger root
     1/2 c     Peanuts
   Combine chicken, 2 tablespoons soy sauce, cold water,
   1 1/2 tablespoons cornstarch and garlic salt in bowl.
   Stir evenly in one direction and let marinate 30
   minutes. Remove tips and seeds from chilies, then cut
   in 1-inch pieces. Combine remaining 2 tablespoons soy
   sauce, wine, sugar, 1 teaspoon cornstarch, salt and
   sesame oil in small bowl. Heat 2 to 3 inches oil in
   wok to 400F.  Add chicken and fry 30 seconds. Remove
   chicken and drain off all but 2 tablespoons oil. Heat
   oil and fry chiles until black. Add ginger root and
   chicken, stirring and tossing together. Add soy-wine
   mixture and cook, stirring, just until thickened.
   Remove from heat and sprinkle with nuts.

Tiny Peking Duck Rolls

Serving size: Makes about 48

Tiny Peking Duck Rolls1 Chinese roast duck
   (purchase fresh from Asian market)
12 scallions (shallots/spring onions)
4 carrots, peeled and julienned
4 flour tortillas
48 toothpicks
1/2 cup (4 fl oz/125 ml) hoisin sauce, for dipping


Remove meat from duck and discard bones. Slice meat and skin into bite-sized pieces about 1 inch (2.5 cm). Trim away root end of scallions, then cut scallions into 1-1/4-inch (3-cm) lengths. Using a sharp knife or kitchen shears, cut a fringe in end of each scallion. Place scallion brushes in a bowl of ice water (scallions will curl in ice water). Place carrots in bowl of ice water with scallions. Chill until ready to serve.

Warm tortillas in a microwave oven for 1 minute or wrapped in aluminum foil in a 275 degrees F. (140 degrees C/Gas 1) oven for 10 minutes. Using kitchen shears, cut tortillas into 3/4-inch by 4-inch (2-cm by 10-cm) strips.

Working in batches, place tortilla strips on work surface. Top each strip with a small amount of duck, 1 scallion curl, 4 to 5 carrot pieces and a dash of hoisin sauce. Roll up and secure with a toothpick.

Serve with hoisin sauce for dipping.

Prepare duck, scallions and carrots 2 hours ahead. Assemble just before serving.

Chinese Pepper Steak
Serving Size  : 4
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       1          pound                flank steak -- diagonally sliced
      1/4        cup                    soy sauce
       2          tablespoons     dry sherry
       1          teaspoon          sugar
       2          teaspoons        cornstarch
     1/4         cup                    water
       2          tablespoons     oil
       4          cloves               garlic -- chopped
       2          teaspoons        ginger root -- peeled, grated
       2          scallions --        chopped
       2          tablespoons oil
       1          large onion
       2          green peppers -- sliced
 Marinate steak for 15 minutes or more.  Add oil to hot wok. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes.  Remove and set aside.  Repeat with remaining steak.  Add oil and stir fry onion and green peppers for 2 minutes.  Push vegetables to sides of wok.  Add marinade to center of wok and stir until thickened and bubbly.  Blend in vegetables, add steak and heat thoroughly.

 Serving Size  : 6   
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                lb           Fresh Chinese egg noodles - (medium width)
   1/2              lb           Beef flank steak
    2                tb           Oyster sauce
    2                tb           Dark soy sauce
    1                tb           Light soy sauce
   1/2              c            Chicken broth
    2                ts           Asian sesame oil
    2                ts           Sugar
   1/2              ts           White pepper
    4                tb           Peanut oil
    2                sl           Fresh peeled ginger -- bruised
    2                              Garlic cloves -- bruised
    1                 t            Salt
   1/2              lb           Fresh bean sprouts - tails removed, patted dry
    1                c            Chinese garlic chives-Green onions-Cut into 2-in lengths

      1/2   tb           Soy sauce
      2       ts           Rice wine or dry sherry
      1/2   ts           Sugar
      1/2   tb           Cornstarch
      1       t            Sesame oil
   ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it
   reaches a second boil, reduce to a simmer and cook for 1 minute longer.
   Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain
   in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand
   for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light
   soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a
   wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of
   the salt; sauté until fragrant. Increase to high heat, add beef; stir-fry
   until browned, about 2 minutes. Remove and set aside. Heat remaining oil in
   the wok over medium heat. Add the remaining ginger, garlic and salt. Pour
   in sauce mixture, stir and bring to a boil. Add noodles and toss to coat
   with the sauce. Add the bean sprouts, chives and return the beef; stir-fry.
   Pick out and discard ginger and garlic.

       Yield: 6 servings
       2         Chicken thighs
      12 md Asparagus spears
       3 tb     Peanut or corn oil
       1 tb Dry sherry
       1 ts Cornstarch
       2 ts Thin soy sauce
       1 pn Sugar
       2   ts   Fermented black beans
       3         Cloves garlic, minced
     1/2  ts   Brown sugar
       2   ts   Black soy sauce
     3/4  c    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

Chinese Mapo Tofu
Serving Size  : 4
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2           tb           Oil -- for sauteing
      1           tb           Black Bean Garlic Sauce- (see notes)
      1            t            Red Chili Paste with Garlic
      1/4        lb           Ground pork
      1          pack        Fresh tofu (any firmness)- cut into cubes
      1/4         c            Chopped green onions
                                  Salt -- to taste
   Notes:  Black Bean Garlic Sauce and Red Chili Paste with Garlic are
   available at Asian markets and some supermarkets with large Asian specialty
   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
   Presentation:  Serve hot accompanied with cooked white rice

Stir Fried Green Beans
Could easily use this method for a variety of veggies.
 1.5 lbs green beans
 2 Tbl dry sherry
 3-4 cloves garlic, minced
 2-3 tsp ginger, minced
 1/2 cup chicken-flavored stock
 2 T soy sauce
 1 T sherry
 couple drops sesame oil
 1 - 2 tsp cornstarch
 4 scallions, sliced
 Blanch green beans in boiling water for 3 minutes. Drain, run under
 cool water to stop cooking and pat dry.
 Heat wok over medium high heat. Add sherry, garlic and ginger. Stir
 for a few seconds. Add green beans and stir for a minute. Add stock,
 soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir.
 Reduce to simmer and cook for another 3 minutes until sauce is
 thickened. Stir in scallions and serve.

Elegant Asparagus Beef Roll with Teriyaki Sauce
Yield: 2 servings
            Beef, loin
            Asparagus, fresh
            Mushrooms, Inoki
            Mushrooms, Shitake,
            Onions, green
 ---------------------------MARINADE FOR THE BEEF---------------------------
       1 ts Wine, rice
       1 ts Soy sauce
       1 lg Egg white
       1 ds Ginger, ground
       1 ds Cornstarch
       1 ds Garlic, minced
       1 ds Pepper, black
       2 tb Teriyaki sauce
       2 tb Broth
   Preparation: ============
    Cook the asparagus by boiling, steaming, stir-frying or microwaving until
   it's tender.  (The whole spear with the tough end cut off should be kept
   whole.) Steaming takes 2 to 3 minutes. Stir-frying 1 to 2 and so on. Use
   whatever method you prefer.
    Prepare the marinade for the beef by mixing all of the ingredients well
   and setting them aside.
    Prepare some braising sauce for the cooking and set aside.
    Slice your beef loin into very thin slices.  Put them in a small baking
   dish or shallow bowl and cover with marinade ingredients. Stir well to mix
   and set in a refrigerator for ten minutes or more.
   Cooking: ========
    Take one of the marinated slices of beef and "fill" it with some Inoki
   mushroom, some Shitake mushroom, a little green onion, and steamed
   asparagus and roll the beef.  Use a toothpick to secure the meat.
    Brown in a little peanut oil (two rolls per person as a serving).
    Add the braising sauce (Teriyaki and broth) and cover, cooking over medium
   heat for three to four minutes until done.
    Serve rolls with cooked rice, and garnish with drippings from the pan and
   some Inoki mushrooms.

General  Tso's Chicken With Orange
Serving Size  : 4   
  Amount  Measure       Ingredient -- Preparation Method
   --------     ------------        --------------------------------
      3/4        lb                   Boneless chicken breast
       2          ts                    Dark soy sauce
       2          ts                    Rice wine-or dry sherry
       1           t                     Ginger root -- minced
       1           t                    Cornstarch
       1           t                     Sesame oil
      1/3         c                    Peanut oil
       2                                 Dried red chilies- halve lengthwise
       1           tb                   Orange peel -- coarse chop
      1/2          ts                   Fine ground roasted Sichuan-peppercorns (optional)
       2           ts                    Dark soy sauce
      1/4         ts                    Salt
       1           t                     Sugar
      1/2         ts                    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.


Saute' Broccoli
Yield: 4 servings
     1/2 bn Broccoli
       3 tb Oil
       1 tb Soy sauce
       2 tb Sugar
     1/4 c  Water
1.Wash, trim, and slice on a bias, broccoli into 3" lengths.
2.Place oil in wok and heat to smoking point. Place broccoli in wok
   and stir fry. Add soy sauce, sugar, salt. Stir. Add 1/4 cup water.
   Cover wok. Cook broccoli for 7 1/2 minutes. Lift cover up during
   cooking process, 2 or 3 times to stir broccoli, so that it will cook
   evenly on all sides.


Chinese Egg Rolls                       

Yields 12 Egg Rolls
      1 Cup       All-Purpose Flour        1/2 Cup      Water Chestnuts
      2 Cups      Water                         1/2 Cup       Bean Sprouts
      2 Eggs      1/2                              1 Clove       Garlic, Minced
    1/2 tsp       Salt                              1/4 Cup       Soy Sauce
      3 Tbls      Peanut Oil                                       Grated Gingerroot
    1/2 Cup     Celery, Chopped Fine    1/2 tsp       Sugar
    3/4 Cup     Cabbage, Shredded         1 Tbls      Flour
      4              Scallions, Chopped           2 Tbls     COLD Water
    1/2 Cup     Shrimp, Diced
    1/2 Cup     Cooked Pork, Diced
Sift the first measure of flour into a bowl. Gradually add the first measure of water to form a thin, smooth batter. Beat in the eggs and salt. Grease a 6" diameter skillet and put over low heat. Beat the batter and pour 1 tablespoon into the pan. Allow to spread over the bottom of the pan to form a thin pancake.
Turn and cook the other side when the pancake begins to pull away from the sides of the pan. Do NOT allow it to brown or become crisp. Remove when done and place on a dish. Cover with a damp cloth until ready to use. Prepare the remaining egg roll shells the same way. Heat the peanut oil in a wok or large heavy skillet. The scallions must be very finely chopped. The water chestnuts must be drained thoroughly and chopped. Remove the shrimp from their shells, dive in and chop. Stir fry the celery, cabbage and scallions for a few moments. Add the chopped shrimp and the chopped, cooked pork and stir fry for 3
minutes. Add the chopped water chestnuts, bean sprouts, garlic, soy sauce, grated gingerroot and sugar and stir fry for 5 more minutes. Remove from heat and allow the filling to cool. Place 4 tablespoons of filling to form a rectangle in the center of each pancake. Fold the pancake envelope style. Heat the fat in a deep fryer to 375 degrees. (You may use a skillet with about fat or oil). Fry until golden brown.
Serve with Chinese hot mustard, soy sauce and/or Oriental Sweet & Sour Sauce.

       Yield: 4 servings
       1 c  Chicken broth
       2 tb Cornstarch
       2 tb White vinegar
       1 ts Soy sauce
       1 ts Sugar
     1/8 ts White pepper
     1/2 lb Chinese noodles, cooked,
            -drained & hot
       1 ts Sesame oil
       1 tb Soy sauce
       1 tb Salad oil
       2 c  Bok choy, cut in 2 inch
       1 tb Water
       1    Whole green onion, thinly
       4    Hot poached eggs
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce.  Heat a wok over high heat. When pan is hot,add the 1 T oil. When oil is hot, add bok choy. Stir fry for one minute.  Add water, cover and cook until vegetable is crisp-tender (about 2 minutes). Add green onion and cook for 30 seconds. Stir chicken broth mixture, add to pan, and cook, stirring, until sauce bubbles and thickens.To serve, arrange noodles into nest shapes on 4 serving plates. Slide a hot poached egg into each nest, then spoon over vegetable sauce.

      Yield: 6 servings
       1 tb Ginger, finely grated
   1 1/2 ts Sesame oil
       1 ts White wine
     1/2 ts Sugar
     1/4 ts Salt
   1 1/2 ts Oyster sauce
     1/2 ts Light soy sauce
       1 ts Cornstarch
            Pinch freshly ground white
     1/2 lb Chicken breasts, strips
     1/2 ts Sugar
       2 ts Oyster sauce
       1 ts Light soy sauce
     1/2 ts Sesame oil
       2 ts Cornstarch
       1 pn White pepper
       5 tb Chicken stock
   3 1/2 tb Peanut oil
       1 tb Ginger, minced
     1/4 ts Salt
     1/4 lb Mushrooms, sliced
       6 oz Snow peas, sliced
     1/4 c  Bamboo shoots, sliced
       4    Water chestnuts, sliced
       1    Clove garlic, minced
       1 tb White wine

1.  MAKE THE MARINADE:  Place the grated ginger in a small strainer set over a medium bowl.  Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade ingredients.  Add the chicken and toss to coat well. Cover and set aside to marinate for 30 minutes. 2. MAKE THE SAUCE: In a large bowl, combine all the sauce ingredients and reserve. 3. Heat a wok over high heat for 30 seconds.  Add 2 tablespoons of the peanut oil and turn the wok to coat with oil. When a wisp of white smoke appears, add the ginger and salt. Stir, using a large metal spatula, for 10 seconds. Add the mushrooms and stir fry for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts; sprinkle with a little water and stir fry for 2 minutes. Transfer the vegetables to a bowl and
set aside.  Wipe out the wok with paper towels. 4. Heat the wok over high heat for 20 seconds and add the remaining 1 1/2 tablespoons peanut oil.  Turn the wok to coat with oil. When a wisp of white smoke appears, add the garlic.  When it begins to brown, add the chicken with the marinade.  Spread the chicken out in a single layer and cook undisturbed for 2 minutes. Turn the chicken pieces over and cook for 1 more minute.  Drizzle the wine down the inside rim of the wok and stir it into the chicken.  Continue to cook until the chicken is cooked through, about 1 minute longer. 5. Add the reserved vegetables and stir fry for 2 minutes. Make a well in the center of the mixture. Stir the sauce to combine and pour it into the well. Mix all the ingredients together, bring the sauce to a boil and cook until thickened, about 30 seconds. Transfer to a warm platter and serve immediately.


Chicken Fried Rice
       Yield: 6 servings
       1 tb Oil
       1    Egg, slightly beaten
       2 tb Oil
       1 c  Chicken, finely diced
       1 md Onion, finely diced
     1/2 c  Water chestnuts, finely
     1/2 c  Bamboo shoots, finely diced
     1/2 c  Celery, finely diced
       1 c  Fresh bean sprouts
     1/2 c  Frozen peas (opt)
     1/2 c  Sliced mushrooms (opt)
       4 c  Cooked rice
            Soya sauce
1. Cut up and prepare all ingredients. Reserve.
2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
    Remove to plate and reserve.
3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
   chicken and onion together until cooked. (If leftover meat is used,
   just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
   minutes with wok covered. Uncover wok, add all the rest of the
   vegetables. Stir fry and cook covered for 2 additional minutes. Add
   cooked rice, season with salt, pepper, soya sauce. Reduce heat to
   medium. Take your turner and break up clumps of rice as finely as
   possible. Make sure rice takes up soya sauce and does not remain
   white. Keep stir-frying until all rice is broken up and heated
   through. Shut heat off. Cut up sheet of egg into small pieces and
   stir into rice, or remove rice to serving platter and garnish with
   egg slivers.
   NOTE: Leftover rice makes a better fried rice. If using leftover rice,
   place rice in sieve and rinse with hot water from the tap. Pork ,
   beef or shrimps (cooked or uncooked) may be substituted for above


Crispy Wontons
Yield: 10 servings
       3/4 lb Ground Pork
       8    Chopped Water Chestnuts
      1/4 c  Chopped Green Onions & Tops
       1  tb Soy Sauce
      1/2 ts Salt
        1 ts Cornstarch
      1/2 ts Grated Fresh Ginger Root
        1 lb Wonton Skins
            Vegetable Oil For Frying
            Hot Mustard
            Sweet & Sour Sauce

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly.  Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.

Yield: 8 servings
       1 lb Chinese noodles (not canned)
   3 1/2 tb Dark brown sesame oil
   3 1/2 tb Soy sauce
       2 tb Rice vinegar
       2 tb Granulated sugar (or to
            - taste)
       1 ts Hot chili oil (or to taste)
       6    Green onions, sliced finely
            - on the bias, divided
            Black sesame seeds, optional
            Fresh cilantro, oprional
     1/4 c  BBQ pork, optional
   Bring a generous amount of unsalted water to a boil.
   Add the noodles (all at once) for approximately 2
   minutes, or until al dente (toothy but firm). Use
   chopsticks or two wooden spoons to separate noodles as
   they cook. Do not overcook.
   Empty noodles into a large colander, then immediately
   flush with cold running water until cool.  Shake off
   excess water and drain for 15 to 30 minutes.
   Combine sesame oil, soy sauce, vinegar, sugar and
   chili oil; mix well. Pour over noodles and use your
   hands to evenly distribute seasoned sauce. Work
   carefully so noodles don[t break.  Gently spread sauce
   over each strand and allow the noodles to fully absorb
   sauce before eating.
   Add all onions except 2 tablespoons.  Toss and mix to
   evenly distribute the onions.  Garnish with remaining
   onions, sesame seeds and cilantro, if desired.
   Noodles taste best if they are allowed to sit and the
   flavors meld for a few hours before serving.
   Serve refrigerated and cold, or at room temperature.
   219 calories based on ten servings.

Yield: 6 servings
       THE MUSTS:
       3 cl Garlic pressed or chopped
       1 ts Fresh ginger smashed/chopped
            Salt to tast
            Soy sauce to taste
       2    Celery stalks
       1    Onion
     1/2 c  Water
            THE VARIABLES:
            Green Pepper
            Bok Choy
            Napa cabbage
            Bean sprouts
            Water chestnuts
            Snow peas
            Green beans

   SAUTE garlic, ginger and salt, then celery and onoins.
   COOK over medium heat for 5 minutes ADD the
   longer-cooking vegetables one at a time SAUTE and stir
   each for a few minutes before adding the next ADD tofu
   after green pepper, carrots and mushrooms. ADD
   generous dashes of soy sauce over tofu ALLOW tofu to
   saute 5-6 minutes, then add cabbage COVER the pan and
   steam for 10 minutes ADD bean sprouts, if desired
   SPRINKLE with sesame seeds SERVE immediately over hot
   brown rice

Chinese Style Fried Rice
       Yield: 4 servings
       1 c  Water                             1/3 c  Onion
   1 1/3 c  Minute rice                       1/2 c  Water
       1    Egg                                 3 tb Soy sauce
       3 tb Butter                        
In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice.  Saute, stirring over medium heat until mixture is slightly browned.  Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice.

       Yield: 6 servings
       1 lb Veal steak cut in 1/2 inch
       2 tb Butter/margarine
       2 c  Celery in 1/2 inch cubes
       1 c  Sliced onion
       1 cn Tomato soup
       1 tb Worcestershire sauce
       1 ds Of tabasco sauce
       1 ds Of paprika
       1 ds Of pepper and salt
       1 ts Celery salt
       1 tb Brown sugar or chinese sweet
       1 cn (16-oz) bean sprouts or chow
            -mein vegetables
            Chow mein noodles
   Brown veal in butter, put in celery and onions and when golden, add soup, Worcestershire sauce, Tabasco, paprika, pepper, salt, celery salt, and brown sugar. Place in casserole and bake in 350 degree oven for 1 hour. Mix in bean sprouts and return to oven and heat
through. Serve over heated chow mein noodles.

Fried Won Tons
       Yield: 1 servings
       1 lb Won ton skins
     1/2 lb Fresh ground pork
     1/2 lb Fresh prawns
       4    Dried mushrooms, soaked for
            -2 hours
       8    Water chestnuts, finely
       2    Stalks green onions, finely
       2 sm Eggs, beaten
     1/4 ts Pepper
   1 1/2 ts Salt
Here are three won ton related recipes++fried won tons, won ton soup and a dip for the fried won tons.  I have recipes for won ton dough too, if you want them.  Personally, I find the won ton skins available in markets to be just fine and a lot less work!
Yield: About 60 to 70.
Shell and devein prawns.  Mince fine.  Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
Place won ton squares on working surface so corners face up, down, left and right.  Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner.  Press to seal.  Moisten left corner and bring right corner to meet it.  Press to seal.  [This should give you a little bundle that looks kinda like a nurses hat.  S.C.]
Heat 4 cups oil in wok.  Fry wrapped won ton until golden (about 2 minutes).  Turn over once.  Drain and serve hot.
Deep fry won ton, cool and freeze.  To reheat, preheat oven to 350F.
Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.
You may substitute ground turkey for meat in won ton filling.
However since turkey is drier and more bland than pork, add a few more water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor and texture.

Sesame Chicken
Serving Size  : 4   

Amount  Measure     Ingredient -- Preparation Method
  --------  ------------      --------------------------------
   10                              chicken thighs
    3      tablespoon    light soy sauce
    2      tablespoon    dry Sherry
   1/2    teaspoon       fresh ginger -- grated
    3      tablespoon    cornstarch
    4      tablespoon    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 seed. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicken.





Revival Soy Health Benefits

 May 125x125



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