CHINESE EDIT
Source of Recipe
Ethnic Recipes
Barbecued Shrimp (China)
1 pound fresh large shrimp
1 egg white
2 teaspoons cornstarch
1 teaspoon salt
1 cup vegetable oil
1 cup finely chopped yellow onions
1 teaspoon curry powder
1/4 teaspoon sugar
1/4 teaspoon Chinese chili powder
1/4 cup cream
2 tablespoons American-style barbecue sauce or satay sauce
1 small red bell pepper, seeded and cut into thin slices
1/2 cup brandy, if desired
Remove shells from shrimp. Cut each shrimp down the back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Combine egg white, cornstarch and salt in bowl. Mix well. Mix in shrimp. Let stand 1 hour.
Heat oil in wok over medium-high heat until it reaches 375 degrees F. Add shrimp, one at a time, to oil (cook only half at a time). Fry until golden, about 2 minutes. Drain on absorbent paper.
Remove all but 2 tablespoons of the oil from wok. Stir fry onions, curry powder, sugar and chili powder in the oil 2 minutes. Add shrimp. Stir fry 1 minute. Add cream and barbecue sauce. Cook and stir 1 minute. Mix in red pepper. Remove from heat.
Arrange shrimp on serving platter and spoon sauce over shrimp. If desired, heat brandy in small saucepan just until warm and pour into small metal bowl. Place bowl on serving plate with shrimp. Carefully ignite brandy using long wooden match. Hold shrimp over flame for a few seconds.
Recipe: bean curd with oyster sauce
category: chinese
id: 2277
title: bean curd with oyster sauce
recipe:
Bean Curd with Oyster Sauce (China)
8 ounces bean curd
4 ounces fresh mushrooms
6 scallions
3 stalks celery
1 red or green bell pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon cornstarch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce
Cut bean curd into 1/2-inch cubes. Clean mushrooms and cut into slices. Cut onions into 1-inch pieces. Cut celery into 1/2-inch diagonal slices. Remove seeds from pepper and cut pepper into 1/2-inch chunks.
Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper. Stir fry 1 minute. Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.
Makes 4 servings.
Recipe: beef and broccoli stir fry
category: chinese
id: 2278
title: beef and broccoli stir fry
recipe:
Beef and Broccoli Stir Fry
1/2 pound boneless tender beef steak
2 tablespoons cornstarch, divided
4 tablespoons soy sauce, divided
1 teaspoon granulated sugar
2 teaspoons minced fresh ginger root
1 clove garlic, minced
1 pound fresh broccoli, trimmed
3 tablespoons peanut oil, divided
1 onion, chunked and separated
1 carrot, cut diagonally into 1/8-inch slices
Cut beef across grain into thin slices. Combine 1 tablespoon each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes.
Meanwhile, remove florets from broccoli; if large, cut in half lengthwise. Cut stalks crosswise into 1/8-inch slices. Combine remaining cornstarch and soy sauce with 1 cup water. Set aside.
Heat 1 tablespoon oil in wok or large skillet over high heat. Add meat and stir fry 1 minute; remove. Heat remaining oil in same wok. Add broccoli, onion and carrot; stir fry 4 minutes, or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir until sauce thickens.
Serve immediately.
Recipe: beef chow mein
category: chinese
id: 2279
title: beef chow mein
recipe:
Beef Chow Mein (China)
1 (1 1/2 pound) beef rump steak
3 1/2 tablespoons soy sauce
3 1/2 tablespoons dry sherry
1 tablespoon satay sauce
3 stalks celery
2 medium yellow onions
4 ounces fresh mushrooms
1 red or green bell pepper
4 ounces bean sprouts
12 ounces Chinese egg noodles
4 tablespoons vegetable oil
3/4 cup water
1 tablespoon cornstarch
2 1/2 tablespoons oyster sauce
2 teaspoons instant chicken bouillon
Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine 1 1/2 tablespoons of the soy sauce, 1 tablespoon of the sherry and the satay sauce in glass bowl. Mix in meat. Cover and let stand 1 hour.
Cut celery into 1/2-inch diagonal slices. Peel onions, cut into wedges and separate layers. Clean and slice mushrooms. Remove seeds from pepper and cut pepper into thin strips. Rinse sprouts and drain.
Cook noodles until tender according to package directions. Drain well. Heat 1 tablespoon of the oil in wok over medium-high heat. Add noodles and 1 tablespoon of the remaining soy sauce. Stir fry until noodles are light brown, 2 minutes. Place noodles on serving plate; keep warm.
Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce. Heat 1 tablespoon of the remaining oil in wok over high heat. Stir fry onion sin oil 1 minute. Add celery, mushrooms, pepper and sprouts. Stir fry 2 minutes. Remove vegetables from wok.
Heat remaining 2 tablespoons oil in wok over high heat. Add meat and stir fry until meat is brown, about 5 minutes. Stir in water mixture. Cover and cook 3 minutes. Return vegetables to wok. Cook and stir until hot throughout, 1 to 2 minutes longer. Spoon mixture over noodles.
Makes 4 to 6 servings.
Recipe: beef with black bean sauce
category: chinese
id: 2280
title: beef with black bean sauce
recipe:
Beef with Black Bean Sauce (China)
1 (1 1/2 pound) beef rump steak
2 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry
3 teaspoons cornstarch
1 egg white
2/3 cup water
1 1/2 tablespoons fermented, salted black beans
1/4 teaspoon granulated sugar
4 tablespoons vegetable oil
4 scallions, cut into 1-inch pieces
1 red bell pepper, seeded and cut into thin slices
1/2 cup drained sliced bamboo shoots (1/2 of 8 ounce can)
1 teaspoon curry powder
Cut meat across the grain into thin slices 2 inches long. Combine soy sauce, sherry, 1 teaspoon of the cornstarch and the egg white in medium glass or plastic bowl; beat lightly with fork. Mix in meat. Let stand 30 minutes, stirring occasionally.
Combine 1/3 cup of the water and the beans in small bowl. Let stand 15 minutes. Drain beans, reserving 1 teaspoon of the water. Combine beans, the reserved water and the sugar on small plate. Mash well with fork. Heat 2 tablespoons of the oil in wok over high heat. Add onions, pepper, bamboo shoots and curry powder. Stir fry until vegetables are crisp-tender, 2 minutes. Remove mixture from wok.
Add remaining 2 tablespoons oil to wok. Add meat and marinade. Stir fry until meat is brown, about 5 minutes. Add vegetables and bean mixture to meat; mix well. Combine remaining 1/3 cup water and 2 teaspoons cornstarch. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.
Recipe: beef with broccoli
category: chinese
id: 2281
title: beef with broccoli
recipe:
Beef with Broccoli
2 cups broccoli
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup water
1/4 cup soy sauce
1 cup thinly sliced beef
Vegetable oil
Cut broccoli into 1-inch pieces. Mix sugar, cornstarch, water and soy sauce together in a bowl. Heat vegetable oil in frying pan. Add broccoli and stir fry for 3 to 4 minutes. Remove broccoli and set aside.
Heat vegetable oil again and stir fry the sliced beef for 1 to 2 minutes. After stir frying the meat, add sauce to the meat in the pan and allow the sauce to boil for 15 to 20 seconds, then add the broccoli and mix together. Pour broccoli and beef onto a bed of rice and serve.
Recipe: beef with cashews
category: chinese
id: 2282
title: beef with cashews
recipe:
Beef with Cashews (China)
1 (1 pound) beef rump steak
4 tablespoons vegetable oil
8 scallions
2 cloves garlic
1 (1-inch square) piece fresh ginger root
2/3 cup unsalted roasted cashews
1/2 cup water
4 teaspoons cornstarch
4 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 teaspoon Chinese chili sauce
Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove from wok.
Cut scallions into 1-inch pieces. Crush garlic. Pare ginger and chop finely. Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir fry 1 minute. Mix meat into cashew-vegetable mixture. Combine all remaining ingredient sand pour over meat mixture. Cook and stir until liquid boils and thickens.
Makes 4 servings.
Recipe: beef with celery
category: chinese
id: 2283
title: beef with celery
recipe:
Beef with Celery (China)
1 (1 pound) round steak
2 tablespoons soy sauce
1 teaspoon white vinegar
1 egg white
4 to 6 stalks celery
1 1/2 cups water
1/2 teaspoon salt
3 tablespoons vegetable oil
6 scallions, cut into 1-inch pieces
1 tablespoon finely chopped, pared fresh ginger root
1 clove garlic, crushed
1 1/2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons oyster sauce
Cut meat across the grain into thin strips 1 1/2 inches long. Combine 1/2 tablespoon of the soy sauce, vinegar and egg white in medium bowl; beat lightly with fork until foamy. Mix in meat. Cover and let stand 2 hour. Cut celery into 1/2-inch diagonal slices. Combine celery, 1 cup of the water and the salt in saucepan. Cook over medium-high heat until boiling. Boil 3 minutes. Drain celery.
Heat 2 tablespoons of the oil in wok over high heat. Drain meat and add to wok. Stir fry until meat is brown, about 5 minutes. Remove meat from wok. Add remaining 1 tablespoon oil to wok. Add celery, onions, ginger and garlic. Stir fry 1 minute. Return meat to wok; mix well.
Combine remaining 1/2 cup water, 1 1/2 tablespoons soy sauce, the sherry, cornstarch and oyster sauce. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.
Makes 4 servings.
Recipe: beef with noodles
category: chinese
id: 2284
title: beef with noodles
recipe:
Beef with Noodles (China)
8 ounces Chinese fine egg noodles
1/2 cup water
3 teaspoons soy sauce
1/4 teaspoon salt
2 teaspoons instant chicken bouillon granules
6 tablespoons vegetable oil
1 pound beef rump steak
6 scallions
1 (1-inch square) piece fresh ginger root
2 cloves garlic
Cook noodles until tender according to package directions. Drain well. Place a clean towel over wire cooling racks. Spread noodles evenly over towel and dry about 3 hours.
Combine water, 2 teaspoons of the soy sauce, the salt and bouillon. Heat 4 tablespoons of the oil in wok over high heat. Stir fry noodles in the oil 3 minutes. Pour water mixture over noodles. Toss noodles until completely coated, about 2 minutes. Transfer noodles to serving plate. Keep warm.
Remove and discard fat from meat. Cut meat across the grain into thin slice about 2 inches long. Cut onions into thin diagonal slices. Pare ginger root and cut into thin slices. Crush or mince garlic. Heat remaining 2 tablespoons oil in wok over high heat. Add beef, onions, ginger, garlic and remaining 1 teaspoon soy sauce. Stir fry until beef is done, about 5 minutes. Spoon meat mixture over noodles.
Makes 4 servings.
Recipe: beef with peppers
category: chinese
id: 2285
title: beef with peppers
recipe:
Beef with Peppers (China)
1 ounce dried mushrooms
Boiling water
1 pound beef tenderloin
2 small yellow onions
1 green bell pepper
1 red bell pepper
2 1/2 tablespoons vegetable oil
1 clove garlic, crushed
1/4 teaspoon five-spice powder
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon instant beef bouillon granules
1 teaspoon sesame oil
Place mushrooms in a bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze dry. Remove and discard stems. Slice mushroom caps into thin strips. Cut meat into thin slices 1 inch long. Cut onions into wedges. Remove seeds from peppers and cut peppers into thin slices.
Heat vegetable oil in wok over high heat. Add garlic and five-spice powder. Stir fry 15 seconds. Add meat. Stir fry until meat is brown, about 5 minutes. Add onions. Stir fry 2 minutes. Add mushrooms and peppers. Stir fry until peppers are crisp-tender, about 2 minutes.
Combine all remaining ingredients. Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.
Makes 4 servings.
|
|
member logon
