Oriental Recipes - C
[Home] Cabbage (Korean Ho Baechu) [Home]
Title: Cabbage (Korean Ho Baechu)
Yield: 4 Servings
Ingredients
6 ea leaves chinese cabbage
1 ea clove garlic
1 tb sesame oil
1/2 ts sesame seeds
1 dash cayenne pepper
1 dash black pepper
2 tb chang, meat sauce
Instructions
1. Shred the cabbage into thin strips and steam until just tender.
After cooking, there should be 2 cups of cabbage remaining.
2. Crush the garlic, then add it, the sesame oil, sesame seeds, the
cayenne and black pepper to the cabbage. Add the meat sauce. Cook
over a high flame for 2 minutes to blend the flavors.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] Cabbage Eggplant Salad Baechu Baji Muchim (Korean) [Home]
Title: Cabbage Eggplant Salad : Baechu Baji Muchim (Korean)
Yield: 6 Servings
Ingredients
2 japanese eggplant; halved
-lengthwise
1 lb cabbage head; quartered
1/2 lb firm tofu; bite-sized pieces
1 md carrot; shredded
----------------------------DRESSING----------------------------------
1/4 c soy sauce
1 ts sesame oil
1 tb cider vinegar
1 korean red pepper powder; or
1 or substitute less cayenne;
-see note --seasoning---
1 salt and black pepper; to
-taste
Instructions
1) Steam the eggplant and cabbage in a large Dutch oven or steamer until
the eggplant is soft and the cabbage is tender yet still firm, about 15
minutes. Drain thoroughly and cool.
2) Cut the eggplant into bite-size cubes, and chop the cabbage into
bite-size pieces.
3) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and
carrot.
4) In a small bowl, mix together the dressing ingredients. Add the
dressing to the cabbage-eggplant mixture and combine well. Add salt and
pepper. Serve immediately.
PER SERVING: 115 cals, 6g protein, 2g fat (16% of cals), 17 g carb -
estimated by publisher.
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah
Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co)
<>kitpath@earthlink.net 3/99
>From: PatHanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 103 Calories (kcal); 3g Total Fat; (22% calories from fat); 6g
Protein; 16g Carbohydrate; 0mg Cholesterol; 709mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : You will need 1/4 to 1/2 teaspoon Korean red pepper powder or half
that measure of cayenne pepper.
Nutr. Assoc. : 3234 0 0 0 0 0 0 0 0 0 0 0
Contributor: Flavors of Korea: Vegetarian Cuisine 1998
Preparation Time: 0:00
[Home] Cabbage-Rice- Chinese-Style Pancakes [Home]
Title: Cabbage-Rice, Chinese-Style Pancakes
Yield: 4 Servings
Ingredients
2 c cabbage -- finely shredded
1/4 c green onions -- sliced thin
1/4 c celery -- finely diced
1 tb oil
1 1/2 c brown rice, cooked -- (1/2 c
1 uncooked)
3/4 ts salt
1/8 ts black pepper
2 tb soy sauce
6 eggs -- slightly beaten
1 1 chinese sauce...
1 c chicken broth
1 tb cornstarch
1 tb soy sauce
1/2 ts molasses
1 salt -- to taste
1 black pepper -- to taste
Instructions
These quickly made pancakes are similar to Eggs Foo Yung. The Chinese
would use white rice but brown rice is more flavorful and nutritious.
In a medium skillet combine cabbage, oinons and celery in the heated
oil. SautZ, stirring, just until cabbage is wilted.
Remove from heat. Stir in rice, salt, black pepper, soy sauce and
eggs.
Drop by 1/4 cupfuls onto hot, lightly greased griddle or skillet.
Cook over high heat until browned on both sides.
Keep pancakes warm while cooking rmaining mixture. Garnish with
parsley. Serve at once with Chinese Sauce.
Recipe By : Ron West
From: Ron West Date: Wed, 28 Jan 1998 06:30:39
~0600
[Home] Cajunized Oriental Pork Chops [Home]
Title: Cajunized Oriental Pork Chops
Yield: 6 Servings
Ingredients
6 ea thick pork chops
1 salt & red cayenne pepper
1 1/2 c dry white wine
1 c bell pepper, chopped
1 c onions, chopped
1 ea clove garlic, chopped
3 tb soy sauce
1 cn pinapple chunks (15 oz.)
Instructions
Salt and red pepper the chops. Brown them slowly in a skillet. Add
wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30
minutes. Remove pork chops, being sure to keep them warm. Add the soy
sauce and syrup from the pineapple. Stir and simmer until more or
less thick. Add the pineapple chunks and bring to a boil. Serve over
pork chops and hot cooked rice. From Justin Wilson's "Gourmet and
Gourmand Cookbook"
[Home] Campbell Soup - Chinese Pepper Steak [Home]
Title: Campbell Soup - Chinese Pepper Steak
Yield: 4 Servings
Ingredients
1 lb round steak -- cut into
1 strips
2 tb shortening
1 cn condensed onion soup
Instructions
pn Pepper 1/2 cn Water 1/2 c Canned tomatoes 2 ts Soy sauce 1 lg
Green pepper cut in strips 1 tb Cornstarch Cooked rice In frying
pan, brown steak in shortening; pour off fat. Sprinkle with Pepper.
Add soup, water, tomatoes, soy sauce and green pepper. Cover; cook
over low heat 30 minutes or until tender. Stir occasionally. Mix
cornstarch and 2 tablespoons water until smooth. Gradually stir into
sauce; cook; stir until thickened. Serve over rice. Submitted By JANE
KNOX On 09-11-94
Recipe By :
[Home] Canadian Indian (Sioux) Fish Chowder [Home]
Title: Canadian Indian (Sioux) Fish Chowder
Yield: 1 Servings
Ingredients
1 c chopped onion
4 c cubed potatoes
1 tb salt
1/8 tb pepper
5 c raw fish; 3/4 cubes
1 qt boiling water
2 c milk
1 c half & half cream
1 parsley or chives
Instructions
Add potatoes, onions, salat and pepper to water. Cook about 10 min, until
veg are soft, but not completely cooked. Add fish and cook 10 min. Add
milk and light cream, stir and heat 15 min longer. DO NOT BOIL. Serve with
parsley or chives. Posted by bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #235
Date: Tue, 1 Oct 1996 03:16:00 +0000
From: Marina
[Home] Canton Chicken & Chinese Sausages [Home]
Title: Canton Chicken & Chinese Sausages
Yield: 4 Servings
Ingredients
2 tb each soy sauce and dry
-sherry
1/2 lb chinese sausages (lop
-cheong)
1 tb sugar
2 cloves garlic, minced
2 tb salad oil
2 quarter-size slices fresh
-ginger cr; ushed
1 3/4 c water
1 c long grain rice
1 lb chicken thighs, boned & cut
-in 1-1/; 2 inch pieces
2 whole green onions, thinly
-sliced
4 medium-size dried mushrooms
Instructions
In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add
chicken and stir to coat. Cover and refrigerate for one hour. Cover
mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry and thinly slice. Cut
sausages in 1/4 inch thick diagonal slices. Drain chicken, reserving
marinade; discard ginger. In a heavy 3-quart pan, heat oil over high
heat. Add chicken and cook, turning, until lightly browned (about 2
minutes on each side). Remove chicken and set aside. To the pan, add
reserved marinade and water; stir in rice. Bring to a boil over
medium-high heat and cook, uncovered, until liquid is absorbed (about
8 to 10 minutes). Reduce heat to low and stir in chicken, sausages,
and mushrooms. Cover and simmer, without stirring, until rice is
tender (about 45 minutes). To serve, spoon mixture into a serving
bowl and sprinkle with green onion.
[Home] Canton Chicken And Chinese Sausages [Home]
Title: Canton Chicken And Chinese Sausages
Yield: 4 Servings
Ingredients
2 tb each soy sauce and dry sher
1 tb sugar
2 cloves garlic, minced
2 quarter-size slices fresh g
-crushed; with the side of a
1 lb chicken thighs, boned & cut
1 1/2 inch square pieces
4 medium-size dried mushrooms
1/2 lb chinese sausages (lop
-cheong)
2 tb salad oil
1 3/4 c water
1 c long grain rice
2 whole green onions, thinly
-sliced
Instructions
In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and
stir to coat. Cover and refrigerate for one hour. Cover mushrooms with
warm water, let stand for 30 minutes, then drain. Cut off and discard
stems; squeeze mushrooms dry and thinly slice. Cut sausages in 1/4 inch
thick diagonal slices.
Drain chicken, reserving marinade; discard ginger. In a heavy 3-quart pan,
heat oil over high heat. Add chicken and cook, turning, until lightly
browned (about 2 minutes on each side). Remove chicken and set aside. To
the pan, add reserved marinade and water; stir in reice. Bring to a boil
over medium-high heat and cook, uncovered, until liquid is absorbed (about
8 to 10 minutes). Reduce heat to low and stir in chicken, sausages, and
mushrooms. Cover and simmer, without stirring, until rice is tender (about
45 minutes). To serve, spoon mixture into a serving bowl and sprinkle with
green onion.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Cantonese-Style Chow Mein -Chinese-American [Home]
Title: Cantonese-Style Chow Mein -Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Combine chicken, egg white, cornstarch, salt and pepper in small bowl;
mix and refrigerate for at least 20 minutes. Blanch noodles for 2
minutes in large pot of salted boiling water; drain well. Heat frying
pan until hot, add 1 1/2 tbsps oil; evenly spread noodles over surface,
turn heat to low and allow noodle to brown slowly, about 5 minutes. When
noodle are brown turn and brown other side, adding oil if necessary.
Remove noodle to platter and keep warm in turned off oven. Heat wok/pan
until very hot and add 1/2 cup oil. When it is very hot, remove from
heat and immediately add chicken shreds, stirring vigorously to keep
then from sticking. As soon as chicken turns white, about 2 minutes,
quickly drain in stainless-steel colander, set in bowl. Discard oil.
Clean wok and reheat it over high heat. Now pour in rice wine, oyster
sauce, soy sauce, chicken stock, salt and pepper. Bring mixture to boil
and add cornstarch mixture. Bring to simmer again. Return chicken to
sauce and give mixture a few stirs. Pour this over noodles, garnish with
scallions and serve at once.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Capelli D'Angelo With Thai Chicken [Home]
Title: Capelli D'Angelo With Thai Chicken
Yield: 6 Servings
Ingredients
1 tb vegetable oil
1 lb boneless, skinless chicken
-breasts,; cubed
1 cn chicken broth (10 oz.)
2 tb liquid honey
1 tb soy sauce
1/4 c peanut butter
1 tb corn starch
1 ts ground ginger
1 green onions, sliced
2 cloves garlic, minced
1/2 red pepper, cut into
-julienne strip; s
1 pk (375 g) catelli capelli
-d'angelo
Instructions
In skillet, heat oil; saute chicken until golden. Remove chicken; set
aside and keep warm. In clean skillet, combine broth, honey, and soy
sauce; whisk in peanut butter, corn starch and ginger. Add green
onions and garlic; cook stirring constantly, over low heat until
blended and smooth. Add red pepper and reserved chicken; cook and
stir until just bubbly and thickened. Cook
Capelli d'Angelo according to package directions. Spoon chicken
mixture over Capelli d'Angelo and serve topped with parsley.
Makes 6 servings.
[Home] Captain Nye'S Sweet Shop And Cafe Easy Pleasing Peppermint [Home]
Title: Captain Nye'S Sweet Shop And Cafe Easy Pleasing Peppermint
Yield: 1
Ingredients
1/2 ga peppermint ice cream;
-softened
1 chocolate flavored crumb pie
- shell
1 jar fudge ice cream topping;
- 12 oz
Instructions
In a chilled bowl, stir the ice cream till softened. Spoon ice cream into
pie
shell, spreading evenly. Return to freezer for at least 4 hours or till
serving time. TO SERVE: Warm the fudge topping in the microwave oven
according
to directions. Let pie stand at room temperature for 5 minutes before
slicing.
Serve with warmed topping. Makes 8 servings.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Midwest Living Magazine
Converted by MM_Buster v2.0n.
[Home] Captain'S Coleslaw [Home]
Title: Captain'S Coleslaw
Yield: 1
Ingredients
1/2 c mayonnaise
1/3 c milk
1 ts white vinegar
1/4 c sugar
1/4 ts salt
1 pk cabbage coleslaw mix; (see
-note) (16
1 ; ounces)
Instructions
In a large bowl, whisk together all the ingredients except the coleslaw
mix; mix until smooth and creamy. Add the coleslaw mix and toss until
well coated. Cover and chill for at least 1 hour before serving.
NOTE: Wanna shred the cabbage yourself? Go ahead! Use about 10 cups
shredded cabbage (and add a few shredded carrots if you want0. Remember,
you're the captain!
Converted by MC_Buster.
NOTES : 6 to 8 servings
Converted by MM_Buster v2.0l.
[Home] Caribou Meatloaf- Chinese Style [Home]
Title: Caribou Meatloaf- Chinese Style
Yield: 4 Servings
Ingredients
1 1/2 lb ground caribou
1/2 lb ground pork
1/2 c cooked rice
1 tb soy sauce
1/2 ts salt
1/2 ts pepper
1/4 ts garlic powder
1/4 ts anise or chinese 5 spice
1/8 ts cayenne; opt'l
1 bunch radish tops; chopped
1 egg
Instructions
Radish greens are good cooked as a pot herb and have a flavor similar
to Chinese parsley or Cilantro.
Combine all ingredients and shape by hand into a loaf. Place in a
bread pan and cook in a preheated oven for 50-60 min til browned and
juices bubbling.
[Home] Carne Guisada Con Plantanos (Beef And Plantai [Home]
Title: Carne Guisada Con Plantanos (Beef And Plantai
Yield: 6
Ingredients
1/2 c pure spanish olive oil
2 1/2 lb boneless chuck; cut into
-2-inch chunks
1 lg onion; thickly sliced
1 lg green bell pepper; seeded,
-diced
4 cloves garlic; finely
-chopped
2 c drained and chopped canned
-whole t; omatoes or
4 medium-size; ripe (4 to 6)
-tomatoes;
1 c dry sherry
1 c cuban beef stock**
1 tb salt
1 tb spanish paprika
1/2 ts freshly ground black pepper
1/4 ts cumin seeds; crushed
1 pn dried oregano
1 bay leaf
3 md plantains of medium; ripe
2 tb finely chopped fresh parsley
Instructions
**Specialty shop
In a large casserole heat the oil over medium heat until fragrant, then
brown the beef on all sides. Reduce the heat to low, add the onions,
bell pepper, and garlic, and cook, stirring, until the onions are
lightly browned, 4 to 5 minutes. Add the remaining ingredients, except
for the plantains and parsley, cover, and simmer 1 1/2 hours, stirring
frequently. Add more stock if necessary. 2. Cut the tips off the
plantains, peel, and slice 1 inch thick. Add them to the casserole and
cook over low heat, until the plantains are tender, another 20 to 30
minutes. Transfer the stew to a serving bowl, sprinkle with parsley,
and serve hot. Makes 6 to 8 servings
Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992)
Per serving: 65 Calories (kcal); trace Total Fat; (8% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1072mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Carpathian Mountain Soup [Home]
Title: Carpathian Mountain Soup
Yield: 4
Ingredients
3 coarsely chopped beetroot
3 beetroot pulped in a
-liquidizer
1/2 pt sour cream
2 pt water
1 tb sugar
1 some plain flour
1 an egg yolk
1 a handful of toasted chunks
-of brea; d for
1 ; croutons
Instructions
Put the pulped beetroot in a pot with two pints of water and simmer for a
couple of minutes. Take half your quantity of sour cream and whisk it up
with the flour. Stir this into the mixture in the pot and keep warm.
For the next stage you gently beat the egg yolk up with the rest of the
cream and pour it into your serving dish. Now bring over the heated soup
and gently fold it in with the eggy mixture, giving the soup a lovely
smooth texture.
Now sprinkle with croutons.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Carrot Cake With An Indian Flavor - Madhur Jaffrey [Home]
Title: Carrot Cake With An Indian Flavor - Madhur Jaffrey
Yield: 6 Servings
Ingredients
1 1/2 ts Vegetable oil
1 c Unbleached white flour
-- plus extra for dusting
1 ts Baking soda
1/4 ts Salt
2 lg Eggs
1/4 ts Ground cardamom seeds
1 c Granulated sugar
1/4 c Softened clarified butter
-- (ghee)
1 1/2 c Grated carrots
-- firmly packed
2 tb Chopped pistachios
2 tb Chopped blanched almonds
2 tb Raisins
Edible silver foil (opt.)
Instructions
"A characteristic sweet of southern India is carrot halvah, a rich, sweet
reduction of carrots and spices that is almost fudgelike in consistency.
This cake falls somewhere between this traditional treat and the popular
American carrot cake. It has a dense texture and the unexpected flavor
of
cardamom, yet doesn't require the tedious cooking and stirring of a
halvah.
"Special Indian dishes are often decorated with silver foil -- a
microscopic thin sheet of edible, flavorless real silver, available in
Indian groceries. We have cut edible foil into decorative shapes -- a
tedious business that must be done in a completely draftless room -- but
more manageable solid toppings are customary. "Serve this
nontraditonal
ending to your Indian meal with coffee that has been brewed with a few
cardamom seeds." Rub a round cake pan that is 9 inches in diameter and
1-1/2 inches in height with the vegetable oil and then dust it very
lightly
with flour. Preheat the oven to 350 F. Sift 1 cup flour with the
baking soda and salt. Beat the eggs well in a large bowl. Add the
cardamom, sugar, and clarified butter. Keep beating until all the
ingredients are thoroughly mixed. Add the sifted flour mixture to
the
ingredients in the large bowl and fold it in gently with a spatula. Add
the carrots, pistachios, almonds, and raisins. Fold them in gently as
well. Turn the cake batter into the oiled and floured cake pan and
bake
for 35 to 45 minutes, or until a toothpick inserted in the center comes
out clean and the top is golden red. Decorate top iwth edible silver
foil.
* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
Published in: The Herb Companion - February/March 1993 * Typed for you by
Karen Mintzias
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Carrot Cake With An Indian Flavor [Home]
Title: Carrot Cake With An Indian Flavor
Yield: 6 Servings
Ingredients
1 1/2 ts Vegetable oil
1 c Unbleached white flour
-- plus extra for dusting
1 ts Baking soda
1/4 ts Salt
2 lg Eggs
1/4 ts Ground cardamom seeds
1 c Granulated sugar
1/4 c Ghee
1 1/2 c Grated carrots
-- firmly packed
2 tb Chopped pistachios
2 tb Chopped blanched almonds
2 tb Raisins
Edible silver foil (opt.)
Instructions
Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in
height with the vegetable oil and then dust it very lightly with
flour. Preheat the oven to 350F.
Sift 1 cup flour with the baking soda and salt.
Beat the eggs well in a large bowl. Add the cardamom, sugar, and
clarified butter. Keep beating until all the ingredients are
thoroughly mixed.
Add the sifted flour mixture to the ingredients in the large bowl and
fold it in gently with a spatula. Add the carrots, pistachios,
almonds, and raisins. Fold them in gently as well.
Turn the cake batter into the oiled and floured cake pan and bake for
35 to 45 minutes, or until a toothpick inserted in the center comes
out clean and the top is golden red. Decorate top iwth edible silver
foil.
Madhur Jaffrey, "World-of-the-East Vegetarian Cooking" Posted by Karen
Mintzias
- - - - - - - - - - - - - - - - - - -
Per serving: 399 Calories (kcal); 12g Total Fat; (25% calories from fat);
4g Protein; 75g Carbohydrate; 86mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit;
2 Fat; 2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Carrot Halwa - A South Indian Preparation [Home]
Title: Carrot Halwa - A South Indian Preparation
Yield: 1 Servings
Ingredients
350 g carrots
3/8 l milk
1/2 l sugar
5 cardamom pods
5 cashew nuts (optional)
10 raisins (optional)
1 ghee (optional - for frying
1 cashews)
Instructions
The first step is to grate the carrots using a blender. It is
a bit difficult getting it done using a cheap one. Persistence pays.
:-)
Heat milk in a vessel and bring it to boil. Once it is boiling,
add the grated carrots until the odor of carrots disappears and the
odor of milk dominates.
If you have sugar crystals, it is probably better to make a thick
sugary liquid separately (heating sugar crystals in water until the
sugar dissolves completely). Alternatively, you can just add
sugar to the preparation after Step 2. Heat the preparation until
the sugar has diffused in the mixture and the mixture becomes thick.
Grind the cardamom pods using your hands to break them open and add
them. If using cashews, break them into small pieces and fry
them in ghee separately and add them. Add the raisins too.
The final preparation (whatever comes out!) is the halwa. It is best
eaten after it is cooled.
NOTES The trick to tune the recipe to your fat/taste requirements is
to have a fixed amount of carrots and vary the amounts of milk and
sugar. If you need more milk, you can add it anytime and let the
preparation for a little more time until it becomes thick.
CONTRIBUTOR Sridhar Venkataraman with
ingredient help from 'Samaiththup paar', a cookbook in Tamil.
[Home] Carrot Soup (Indian) [Home]
Title: Carrot Soup (Indian)
Yield: 5 Servings
Ingredients
400 g carrots
1 lg onion
1 tb moong dal
1 c skim milk
1 salt; to taste
1 fresh ground black pepper;
-to taste
Instructions
1. Cut the carrots and onion into big pieces.
2. Add 3 teacups of water and the moong dal and cook in a pressure cooker.
3. When cooked blend in a liquidiser and strain.
4. Heat the milk and add to the soup. Mix well.
5. Add salt and pepper and boil for 1 minute.
NOTES : Serve hot.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West on
Jan 7, 1998
[Home] Carrot Soup With Fragrant Indian Spices [Home]
Title: Carrot Soup With Fragrant Indian Spices
Yield: 6 Servings
Ingredients
------------------BURPEES EARLY SUMMER GARDEN-------------------------
4 tb unsalted butter
1 lg onion; peeled and finely
-minced
1 tb dark brown sugar
1/2 ts ground coriander
1 tb imported curry powder;
-preferably madras
1/4 ts ground cardamom
1 lg pinch of nutmeg; freshly
-grated
1 lb carrots; trimmed, peeled,
-and cube
2 md potatoes; peeled and cubed
6 c chicken stock
1 salt
1 black pepper
1/2 c to 3/4 cup heavy cream
----------------------------GARNISH-----------------------------------
1 tiny fresh coriander leaves
1 tiny mint leaves
Instructions
In a lg. heavy casserole, heat the butter, add the onion, and cook
over low heat until soft but not brown. Add the brown sugar and
spices and cook the mixture for one minute. Add the carrots,
potatoes, and stock, bring to a boil, reduce heat. Season with salt
and pepper and simmer the soup for 30 mins. or until the carrots are
very tender. Cool the soup and transfer to a food processor or
blender and process until smooth. Return the soup to the casserole.
Add the cream and simmer for another 20 mins. Correc the seasoning.
Serve the soup hot or at room temp garnished with tiny leaves.
Note - if you wish the soup to have more texture, finely dice and
steam an additional large carrot and add it to the soup before
serving. For a slightly different texture, add the heart of a boston
lettuce, separated into leaves, to the finished soup and simmer just
until wilted.
Author - Perla Meyers
[Home] Casual Kimchi (Korean Mak Kimchi I) [Home]
Title: Casual Kimchi (Korean Mak Kimchi I)
Yield: 16 Servings
Ingredients
1 no ingredients
Instructions
4 lb Chinese cabbage (the long-
Straight leafed variety)
1/4 lb Chinese turnip
2 cn Flat anchovies
4 Cloves Garlic (or 5)
3 Scallions
1/4 cup Salt
4 Tbsp Hot pepper flakes
2 Tbsp Cayenne pepper
Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage
in a very large pot.
Quarter the turnip, then slice across the grain holding the 4
quarters together for more speed and convenience in slicing.
Pour the oil from the anchovies over the cabbage and turnip.
Slice the anchovies across the grain. Crush the garlic. Cut the
scallions into 2-inch lengths, then slice thin lengthwise. Add these
ingredients to the pot. Season with salt, pepper flakes and cayenne
pepper, and mix thoroughly. Cover the pot and let the mixture stand
at room temperature for 2 days. Casual kimchi will keep at least 10
days. Refrigerate in a jar.
[Home] Casual Kimchi (Korean Mak Kimchi) [Home]
Title: Casual Kimchi (Korean Mak Kimchi)
Yield: 16 Servings
Ingredients
4 lb chinese cabbage (the long-
1 straight leafed variety)
1/4 lb chinese turnip
2 cn flat anchovies
4 cloves garlic (or 5)
3 scallions
1/4 c salt
4 tb hot pepper flakes
2 tb cayenne pepper
Instructions
1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage
in a very large pot.
2. Quarter the turnip, then slice across the grain holding the 4
quarters together for more speed and convenience in slicing.
3. Pour the oil from the anchovies over the cabbage and turnip.
Slice the anchovies across the grain. Crush the garlic. Cut the
scallions into 2-inch lengths, then slice thin lengthwise. Add these
ingredients to the pot. Season with salt, pepper flakes and cayenne
pepper, and mix thoroughly. Cover the pot and let the mixture stand
at room temperature for 2 days. Casual kimchi will keep at least 10
days. Refrigerate in a jar.
From: The Korean Cookbook, By Judy Hyun.
[Home] Catskill Mountain Rye Bread +++Dgsk75A [Home]
Title: Catskill Mountain Rye Bread +++Dgsk75A
Yield: 8 Servings
Ingredients
1 c water
1 tb oil
2 tb honey
1 ts salt
3 tb dry milk
1 tb caraway seeds
1 c rye flour
1 3/4 c bread flour (better for
-bread)
4 tb gluten
1 tb active dry yeast (red star
-is great; )
Instructions
BREAD MACHINE DIRECTIONS: Use the standard or white mode on the bread
machine. CONVENTIONAL OVEN DIRECTIONS: If you prefer, the bread can be
baked in the oven at 350 degrees for about 25-30 minutes. From Donna
Celeiro DSGK75A
[Home] Cauliflower And Potatoes (Indian Dish) [Home]
Title: Cauliflower And Potatoes (Indian Dish)
Yield: 6 Appetizer Ser
Ingredients
2 potatoes, peeled and cut
-into small dice
2 potatoes, cauliflower cut
-into small pieces t; he sam
2 potatoes, about 1-2 tsp
-ginger fresh, peeled; and
2 potatoes, pinch gram masala
1 ts cumin seed
1 ts red chilis, dried, small,
-thai pepp; ers
3 -4 tbsp oil
3 -4 salt
Instructions
Put oil, cumin seed and ginger in a large frying pan and cook over med.
heat
3-5 minutes. Add cauliflower and potaotes. Add some Gram Masala and red
peppers
and mix. Cook over med. heat 7-10 minutes then cover and reduce heat to
low-the
steam should cook the vegetables-if it seems too dry add a little water.
Jan
[Home] Cauliflower Oriental Casserole [Home]
Title: Cauliflower Oriental Casserole
Yield: 1 Servings
Ingredients
1 md cauliflower head
2 tb water
1/2 c chopped onion
1/2 c chopped celery
1 tb parsley
1 tb margarine
1 ts vegetarian chicken seasoning
1 c boiling water
1 tb cornstarch
1 tb soy sauce
1 ds pepper; (optional)
Instructions
Break up cauliflower into bits and pieces. Place cauliflower and 2
tablespoons water in 2 quart casserole. Cover and cook in microwave on High
for 3 to 4 minutes or until cauliflower is tender. Remove and let stand
covered. Combine onion, celery, parsley and margarine in 1 quart casserole.
Cook in microwave on High until vegetables are tender. Halfway through
cooking time, stir vegetables. Dissolve vegetarian chicken seasoning in 1
cup boiling water, cornstarch, soy sauce and pepper. Pour into onion
mixture. Cook in microwave on High for 2 minutes or until thickened. Drain
cauliflower and place in serving dish. Spoon sauce over cauliflower. Yield:
6 servings.
Posted to recipelu-digest by "Diane Geary" on Feb 6,
1998
[Home] Cauliflower With Beef Szechwan Style [Home]
Title: Cauliflower With Beef "Szechwan Style"
Yield: 4 Servings
Ingredients
1/2 lb round steak
5 black mushroom
2 carrot
2 c cauliflower
3 green onion
1/2 ts fresh ginger
2 garlic clove
1/2 ts szechuan peppercorn
3 tb peanut oil
Instructions
----------------------------------MARINADE----------------------------------
1/4 c soy sauce
1/4 c dry sherry
------------------------------------SAUCE-----------------------------------
1 c chicken stock
1 ts lan chi black bean paste
2 ds black vinegar
3 dr sesame oil
1 cornstarch
1/2 c carrot stock
----------------------------------MARINADE----------------------------------
1/4 c mushroom stock
* cut in 1/2 inch cubes. ** make into a thin
paste. Combine soy and sherry for marinade. Marinate
steak pieces for 1 hour. Massage meat in marinade to
aid tenderizing; drain, reserving marinade. Wash and
soak mushrooms for 1 hour; drain, reserving soaking
liquid, thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1" lengths
but turning the carrot a quarter tur (90 degrees)
between slices. Wash cauliflower, trim off thick part
of stems, and either break or cut florets into pieces
about the size of the carrot pieces. Parboil carrots
in boiling stock for about 3 minutes or until just
beginning to soften. Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok. When oil
just begins to smoke, add drained steak cubes;
stir-fry briskly for 1 minute until meat begins to
lose pinkness. Don't overcook meat or it will be
tough. Remove to holding plate. Swirl remaining oil
into wok. Add ginger, garlic and peppercorns; stir-fry
15 seconds. Add cauliflower and mushrooms; stir-fry 1
minute. Add specified amounts of liquids generated
during preparation: reserved carrot stock, marinade,
and mushroom soaking liquid; bring to boil. Cover wok;
reduce heat to medium, and simmer 3 minutes. Remove
lid; turn heat to high. When sauce boils again, add
carrots and beef. Mix together. Splash vinegar down
sides of wok. Push ingredients out of sauce, thicken
with thin cornstarch paste. Sauce should be a light
gravy. Add seasame oil. Toss in green onion. Serve.
[Home] Certainly Citrus Bread [Home]
Title: Certainly Citrus Bread
Yield: 1 Servings
Ingredients
2/3 c water
2 c bread flour
1 tb plus (see below)
1 ts nonfat dried milk
2 ts sugar
1 ts salt
1 tb plus (see below)
1 ts applesauce
2 tb orange marmalade
2 ts lime juice
1 pn lemon peel
2 ts yeast (active dry)
Instructions
1 pound loaf
[Home] Ch'Un Chuan ( Chinese Egg Rolls ) [Home]
Title: Ch'Un Chuan ( Chinese Egg Rolls )
Yield: 1 Servings
Ingredients
----------------------------FILLING-----------------------------------
1 c cooked or rinsed canned
-shrimp, cho; pped
1 c canned bean sprouts, drained
- and ch; opped
1 c finely chopped celery
1/2 c drained canned mushrooms,
-chopped
1 1/2 ts salt
1/2 ts sugar
1 ts msg (not optional)
----------------------------WRAPPER-----------------------------------
1 c sifted flour
3 eggs; beaten
1 ts salt cold water
---------------------------FOR FRYING---------------------------------
2 qt salad oil
--------------------------MUSTARD SAUCE-------------------------------
3 tb dry mustard water
Instructions
About 3 hours before serving*:
1. Make Shrimp Filling as follows:
Mix shrimp, bean sprouts, celery, mushrooms, 1 1/2 t
salt, MSG and sugar, then refrigerate.
2. Now make batter for Egg-Roll Wrappers by thoroughly
combining flour, 1 t salt, 3 eggs, beaten. Then stir in
1 C water, a little at a time, until a smooth, thin
batter.
3. Now cook the Egg Roll Wrappers as follows:
Heat 1 t salad oil in a skillet 7" across the bottom,
over medium heat. Then pour in 3 T batter (full 1/4 cup).
Rotate skillet until batter covers bottom, then let it
cook until surface is set; do not turn. When set,
carefully slide it onto paper toweling. (If wrapper
sticks roll one edge of it over and loosen bottom with a
spatula.)
4. Wipe any particles from bottom of skillet, then repeat step
3 until all batter is used up, letting each wrapper cool
on its own piece of paper toweling.
5. Now fill each Egg Roll Wrapper as follows:
Drain Shrimp Filling well, then place 1 heaping
Tablespoon of it, off center, on one of the wrappers.
Fold 2 sides of wrapper over filling, then brush exposed
part of wrapper with some of remaining egg, beaten.
Next, starting from filling end, roll up filling in
wrapper. When all egg rolls are filled, refrigerate
them, uncovered, for 1 hour.
6. Then to fry egg rolls:
Heat 1" of salad oil in skillet to 375oF, or until a 1"
square of day-old bread browns in 40 seconds. Fry egg
rolls, two at a time, until well browned on both sides,
draining them on paper toweling.
7. When all the egg rolls have been fried, reheat them,
uncovered, on a cookie sheet in a 400o oven about 10
minutes.
8. Meanwhile, for the Hot Mustard Sauce, stir enough water into
dry mustard to make it the consistency of mayonnaise.
9. These Egg Rolls, with the Mustard Sauce are delicious before
a main dish of frozen or canned Chicken Chow Mein.
Fruit and hot tea make nice top-offs.
*If preferred, Egg Rolls can be made 1 week ahead, then wrap and
freeze. Or make 1 day ahead, then refrigerate.
From: Sandra May Date: 05 Apr 94
[Home] Cha Thai (Iced Tea) [Home]
Title: Cha Thai (Iced Tea)
Yield: 6 Servings
Ingredients
1 stephen ceideburg
3 tb thai tea (cha thai)
6 oz boiling water
1 sugar or:
1 sweetened condensed milk to
-taste
1 milk or:
1 half-and-half
Instructions
1. Place tea in a coffee filter in a drip cone. Preheat carafe with
boiling water; discard water. Pour 6 ounces boiling water per serving
into cone and let it drip through. Transfer brew to another
container, then pour back through filter. Repeat until tea is deep
red in color, a total of 4 to 6 times.
2. Sweeten tea to taste with sugar or condensed milk. Fill tall
glasses with ice cubes and add tea to fill glasses halfway. Add milk
or half-and-half and stir.
Variation: The tea may be brewed in a teapot, but it will still need
to be filtered through a paper filter or a very fine nylon strainer.
Preheat pot with boiling water and allow to steep 6 to 8 minutes
before straining.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
[Home] Chai (Indian Tea) [Home]
Title: Chai (Indian Tea)
Yield: 1
Ingredients
1/4 ts cardamom
5 whole cloves
3 ts loose tea
3 c water
1 chopped ginger
1 milk
1 sweetener
Instructions
To make about 3 cups of tea, try the following:
Lightly crush approx. 1/4 tsp. cardamom seeds and 5 cloves. Combine the
spices with 3 rounded tsp. loose tea. (The original writer suggested
pelleted Nirav brand in the bag, which should be easy to get from an
Indian market--but notes that any other loose tea, Kroger-brand or Lipton,
should do.) Bring 3 cups water to a boil and add a small piece of ginger,
chopped, allowing it to boil in the water for a couple of minutes, for
flavor. Take the water off the heat, then add the tea/spice mixture. Cover
and let it steep for about 8 minutes, then pour off the tea, through a
strainer if necessary (apparently the pelleted Nirav tea sinks to the
bottom, so it doesn't need to be strained - I can't comment on this as I
am not familiar with this brand of tea). Serve with milk and sweetener of
your choice.
You could try using star anise and cinnamon, you can crush them and add
them to the spice/tea mixture (you'll have to play with the amounts).
Maybe, you could add dried ginger to the spice/tea mix, rather than fresh
ginger or even ground cloves.
The spice proportions for a larger quantity of mix shouldn't be difficult
to determine from the basic recipe--for example, to a dry cup of tea, you
might add 4 tsp. crushed cardamom seeds.
You could try and see if this page still exists http://www.sni.net/chai/
which reportedly has chai recipes.
>From: "Majewski, Susan J"
Per serving: 7 Calories (kcal); trace Total Fat; (3% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Champagne Cocktails [Home]
Title: Champagne "Cocktails"
Yield: 1
Ingredients
2 pk lemon-flavored gelatin; (4
-servings each)
2 c boiling water
2 c champagne
8 whole strawberries; washed
-and hulled
Instructions
In a large bowl, dissolve the gelatin in the boiling water; allow to cool
for 10 minutes. Stir in the champagne and chill for 40 to 45 minutes, or
until slightly thickened. Reserve 1 cup of the gelatin mixture and spoon
the remaining gelatin mixture evenly into 8 champagne flutes or parfait
glasses. Place 1 strawberry in each glass. In a small bowl, with an
electric beater on high speed, beat the reserved 1 cup gelatin mixture
until fluffy and doubled in volume. Spoon evenly into the glasses, then
cover and chill for at least 2 hours, or until set.
NOTE: This is a great way to enjoy leftover champagne. But for those who
prefer a kid-approved version - you know, with no alcohol - we can use
either nonalcoholic champagne or ginger ale.
Converted by MC_Buster.
NOTES : 8 servings
Converted by MM_Buster v2.0l.
[Home] Chapati With Spicy Potato Filling (Indian) [Home]
Title: Chapati With Spicy Potato Filling (Indian)
Yield: 16 Chapatis
Ingredients
1 tb oil
2 onions
1 dessertspoon ground chillies
2 potatoes, mashed
1 md carrot, grated
1 ts salt
1 stalk spring onion, chopped
1 sprig coriander leaves
500 g wholemeal flour (atta)
1 1/2 c water
1/2 ts salt
3 tb ghee
Instructions
Heat oil and lightly brown onions. Add chillies, mashed potatoes, grated
carrot, salt and chopped spring onion and coriander leaves. Mix well.
Remove from heat and allow to cool.
Put wholemeal flour into a mixing bowl with salt. Mix into a firm ball of
dough by adding water a little at a time. Spread 1 tablespoon of ghee on
the dough and continue kneading. Repeat with another tablespoon of ghee.
Lastly spread the last tablespoon of ghee onto the lump of dough and allow
to stand for 30 minutes.
Divide into small balls of dough. Flatten dough with the palm of your
hands. Dip both sides into a little flour. Place chapati on a wooden board
and roll out with a rolling pin.
Brush with a little ghee and spread 1 tablespoon of spicy potato filling
evenly on surface. Fold into half and then fold again to seal filling. Dip
again into flour and roll out again into a thin square of chapati.
Place chapati onto a flat pan over medium heat and brown both sides. Brush
chapati with ghee on both sides while frying.
Serve with your favourite curry, dhal or plain yoghurt.
Compiled by Imran C.
Posted to EAT-L Digest 16 November 96
Date: Mon, 18 Nov 1996 09:23:40 +1000
From: "I. Chaudhary"
[Home] Char-Shu Shig (Chinese Barbecued Pork) [Home]
Title: Char-Shu Shig (Chinese Barbecued Pork)
Yield: 10 Servings
Ingredients
4 tb soy sauce
2 tb honey
2 tb sherry
2 tb pineapple sauce
1 garlic clove, crushed
2 lb country-style pork ribs
1/2 ts salt
1 tb sugar
Instructions
Cut pork into strips 1x1-1/2 inches and 5 inches long.
Combine 1/2 tsp. salt and 1 Tbsp. sugar, sprinkle the mixture on the
pork strips. Let stand for at least 2 hours. In a bowl, combine the
rest of the ingredients.
Wipe pork strips dry with paper towels and marinate in the sauce for
at least 45 minutes. Preheat oven to 400 degrees F. Remove pork from
marinade, reserving the liquid. Place pork on a rack in a roasting
pan lined with heavy aluminum foil. Bake in 400 degree oven for 20
minutes. Remove from oven, dip in marinade and roast another 20
minutes. Remove pork again, dip in marinade. Return to oven and turn
the heat down to 250 degrees F. and roast 20 more minutes.
Dip in mixture for the last time and roast 15 to 20 minutes. Turn
the oven off and let the pork set in oven for 20 minutes. Slice pork
about 1/8-in thick and serve with dipping sauce. DIPPING SAUCE: Hot
mustard paste (dry mustard mixed with a few drops of water to form a
paste-like texture), combined with 1 tsp. soy sauce.
[Home] Charlie Chiang'S Chinese Spicy Cucumber Salad [Home]
Title: Charlie Chiang'S Chinese Spicy Cucumber Salad
Yield: 2 Servings
Ingredients
1 no ingredients
Instructions
1 Lb Cucumber
1/2 Pc Red Bell Pepper
1 Pc Green Chili Pepper -- To
: Taste
2 Cloves Garlic -- Finely
: Chopped
1/4 ts Salt
1/4 ts Sugar
1/4 ts Sesame Oil -- Asian
: Chili Paste -- To Taste
Peel cucumber and cut in half horizontally. Scoop out seeds. Slice
thinly. Cut bell pepper and chili pepper into thin slices and add to
cucumber. Combine garlic, salt, saugar, sesame oil and chili paste
and pour over cucumbers
Recipe By : Charlie Chiang's Restaurant via the Washington Post
From: Johnnye Tamaru
[Home] Chat Masala (Indian Spice) [Home]
Title: Chat Masala (Indian Spice)
Yield: 1 Servings
Ingredients
1 ts cumin seed
1 ts black peppercorns
1/2 ts ajowan seed
1 ts pomegranate seeds
1 ts black salt
1 ts coarse salt
1 pn dried mint flakes; heavy
-pinch
1/4 ts ground asafetida
2 ts mango powder
1/2 ts cayenne pepper; ground
1/2 ts ground ginger
Instructions
A fresh-tasting, sourish preparation used with fruit and vegetable salads.
If you are unable to find the black salt, simply increase the amount of
coarse salt.
Grind the whole spices and salt to a powder, then mix in the mint,
asafetida, mango powder, cayenne and ginger.
NOTES : The blend will keep for 3-4 months stored in an airtight
container.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West on
Jan 7, 1998
[Home] Chazuke (Japanese Rice Tea Salmon Soup) [Home]
Title: Chazuke (Japanese Rice/Tea/Salmon Soup)
Yield: 4 Servings
Ingredients
3 c leftover cooked rice
1 tb white sesame seeds
1 sheet asakusa nori
1 sl salt-grilled salmon
-(optional) (up; to)
3 tb chopped coriander
1/4 ts wasabi
2 c very hot; freshly brewed
-green tea
Instructions
I believe you're describing Chazuke (also called Ocahzuke). The salmon
version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).
There is also a rice-and-egg porridge called Zosui.
From: Elizabeth Andoh's _At_Home_With_Japanese_Cooking_ (Alfred A. Knopf
1986):
Divide the rice among four deep bowls. Dry roast sesame seeds in dry
skillet until golden, and crush them coarsely (in a suribachi, or a blender
or with a heavy knife) and sprinkle them over the rice. Dry roast the nori
by waving it over a gas or electric burner for up to a minute; fold and
tear the sheet into 20 small rectangles and place 5 in each bowl of rice.
If making sake chazuke, remove skin and bones from the salmon and break it
into little chunks; divide it among the 4 bowls. Garnish each bowl with a
little coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea
over each bowl and serve immediately.
P01046@PSILINK.COM
(JESSICA LITMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chi Tan T'Ang (Chinese Egg-Drop Soup) [Home]
Title: Chi Tan T'Ang (Chinese Egg-Drop Soup)
Yield: 1 Servings
Ingredients
2 tblesp cornstarch
6 c chicken bouillon
2 tblesp soy sauce
3 tblesp vinegar
1/4 ts pepper
1/2 ts monosodium glutamate
1 scallion, minced
3 eggs, beaten
Instructions
In large saucepan mix cornstarch with small amount of cold bouillon. Add
remaining bouillon and other ingredients except eggs. Bring to boil and
simmer until clear, stirring occasionally. Gradually stir in eggs, season
to taste, and serve at once. Makes about 1 1/2 quarts.
Posted to EAT-L Digest 01 Sep 96
From: Julie Sterchi
Date: Mon, 2 Sep 1996 20:29:56 -0700
[Home] Chicken & Chinese Cabbage [Home]
Title: Chicken & Chinese Cabbage
Yield: 0 Servings
Ingredients
1 chicken breast; boned and
-cut into;
bite sizes.
1 lb napa cabbage; 1 inch slices
4 mushrooms; fresh sliced
4 mushrooms; chinese black
presoaked; and sliced
3/4 c chicken broth
3/4 c chicken broth
1 tb cornstarch dissolved in 2 t
-cold wa; ter
1/2 ts msg
1 ts rice wine
1 tb soy sauce
1 salt
1 pepper
Instructions
Stir-fry chicken in 2 T oil until meat changes color.
Add cabbage and both kinds of mushrooms. Continue stir-frying as you
pour in the chicken broth.
When cabbage is cooked or limp, add second chicken broth, cornstarch,
MSG, rice wine, soy sauce, salt and pepper. Stir-fry until sauce
thickens (not a very thick sauce).
Yield: 2 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000
- - - - - - - - - - - - - - - - - -
NOTES : main dish, poultry
Preparation Time: 0:00
[Home] Chicken & Chinese Chive Shu-Mei [Home]
Title: Chicken & Chinese Chive Shu-Mei
Yield: 24 Servings
Ingredients
1 filling:
1 lb ground chicken
1/2 c finely chopped chinese
-garlic chive; s
1 clove garlic, crushed
1 tb dry sherry
1 tb light soy sauce
1/2 ts freshly grated ginger
1/2 ts msg (opt)
1 pn sugar
1 1/2 ts sesame oil
1 tb cornstarch
1 ts salt
1/2 ts ground white pepper
1 assembly:
1 additional whole chives
24 shu-mei wrappers (gyoza
-skins)
Instructions
Mix all filling ingredients together. Whip by hand until the mixture
holds together very well. Place about 3/4 T filling in the center of
each wrapper and bring up the corners so that you have a little
"money bag." Leave the top open so that you can see some of the meat.
Blanch the whole chives in very hot tap water just for a moment. Tie
one chive around the neck of each dumpling so that it looks like it
is wearing a little green belt. Steam in an oiled bamboo steamer for
15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon
O:).
[Home] Chicken Almond Chinese [Home]
Title: Chicken Almond Chinese
Yield: 4 Servings
Ingredients
1 ts cornstarch
1 ts soy sauce
2 ts sherry
1/2 ts sugar
1/2 ts oil
2 c chicken; cubed
1/2 c slivered almonds
3 tb oil
1 c celery; sliced diagonally
1 c pea pods; frozen
1 c fresh mushrooms; sliced
1/2 c waterchestnuts; sliced
1 c chicken stock
2 tb cornstarch
2 tb water
1 tb soy sauce
Instructions
In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2
teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheat
electric wok at 350 degrees. Toast almonds, stirring constantly until
lightly browned, about 3 minutes, remove.
heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken
mixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea
pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms,
scallions and waterchestnuts, stir fry 2 minutes. Add stock and combine
all ingredients. Cover and simmer 5 minutes. Meanwhile combine cornstarch,
water and soy sauce, pour into chicken mixture, stirring until thickened.
Garnish with toasted almonds. Reduce heat setting to warm for serving.
Serve over cooked rice.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Chicken And Chinese Cabbage [Home]
Title: Chicken And Chinese Cabbage
Yield: 2 Servings
Ingredients
1 chicken breast, boned and
-cut into; bite sizes.
1 lb napa cabbage, 1 inch slices
4 mushrooms, fresh sliced
4 mushrooms, chinese black
-presoaked; and sliced
3/4 c chicken broth
3/4 c chicken broth
1 tb cornstarch dissolved in 2 t
-cold wa; ter
1/2 ts msg
1 ts rice wine
1 tb soy sauce
1 salt
1 pepper
Instructions
Stir-fry chicken in 2 T oil until meat changes color.
Add cabbage and both kinds of mushrooms. Continue stir-frying as you pour
in the chicken broth.
When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG,
rice wine, soy sauce, salt and pepper. Stir-fry until sauce thickens (not a
very thick sauce).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chicken And Chinese Chive Shu-Mei [Home]
Title: Chicken And Chinese Chive Shu-Mei
Yield: 24 Servings
Ingredients
1 filling:
1 lb ground chicken
1/2 c finely chopped chinese
-garlic chive; s
1 clove garlic, crushed
1 tb dry sherry
1 tb light soy sauce
1/2 ts freshly grated ginger
1/2 ts msg (opt)
1 pn sugar
1 1/2 ts sesame oil
1 tb cornstarch
1 ts salt
1/2 ts ground white pepper
1 assembly:
1 additional whole chives
24 shu-mei wrappers (gyoza
-skins)
Instructions
Mix all filling ingredients together. Whip by hand until the mixture holds
together very well. Place about 3/4 T filling in the center of each
wrapper and bring up the corners so that you have a little "money bag."
Leave the top open so that you can see some of the meat. Blanch the whole
chives in very hot tap water just for a moment. Tie one chive around the
neck of each dumpling so that it looks like it is wearing a little green
belt. Steam in an oiled bamboo steamer for 15 minutes, on high heat. From
The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chicken Baked W Five Spice (Oriental) [Home]
Title: Chicken Baked W/ Five Spice (Oriental)
Yield: 1 Servings
Ingredients
3 tb rice
1 carrot, chopped
2 green onion, chopped
1 garlic clove, minced
1/3 c water
1 tb soy sauce
1/4 ts five spice
1 pepper, dash
1/2 chicken breast
Instructions
Place first four ingredients on foil with dull side down. Place chicken
breast on top. Mix together remaining ingredients and pour over breast.
Bake at 375 degrees for 45 to 50 minutes.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 04,
1998
[Home] Chicken Broccoli Oriental [Home]
Title: Chicken Broccoli Oriental
Yield: 4 Servings
Ingredients
1 tb vegetable oil
1 lb boneless; skinless chicken
-- thighs or breast,
-- cut into strips
1 sm onion; cut into 1" squares
1 md green or sweet red pepper;
-cut into 1" squares
1 cn campbell's cream of broccoli
- soup
3 tb water
1 tb soy sauce
hot cooked rice
Instructions
In 10" skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a
time, until browned. Add onion and peppers. Cook 5 minutes or until
vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to
boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables
are tender. Serve over rice.
Busted by Barb
- - - - - - - - - - - - - - - - - -
Contributor: Possum Kingdom Lake Cookbook
Preparation Time: 0:0
[Home] Chicken Broccoli Orientale [Home]
Title: Chicken Broccoli Orientale
Yield: 4 Servings
Ingredients
1 tb Vegetable oil
1 lb Chicken breasts or thighs
-skinless
1 Small onion; diced
1 Green or sweet red pepper
-medium,
1 cn Cream of broccoli soup
-Campbell's
3 tb Water
1 tb Soy sauce
2 pk Chicken ramen noodle soup
-Campbell
Instructions
In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry half
the chicken until browned, stirring occasionally. Remove; set aside.
Repeat with remaining chicken. In same skillet stir-fry onion and green
pepper until tender-crisp, stirring occasionally. Reduce heat to low.
Stir in reserved chicken, broccoli soup, water and soy. Heat through,
stirring occasionally. Meanwhile, cook noodles according to package
directions. Add seasoning packets; drain off most of liquid. Spoon
chicken mixture over noodles. Serve with additional soy if desired.
- - - - - - - - - - - - - - - - - - -
Per serving: 525 Calories (kcal); 55g Total Fat; (91% calories from fat);
4g Protein; 7g Carbohydrate; 0mg Cholesterol; 4121mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Chicken Chow Mein With Chinese Prawn Toasts [Home]
Title: Chicken Chow Mein With Chinese Prawn Toasts
Yield: 2
Ingredients
100 g cooked peeled prawns
1 egg white
1/2 ts chinese five spice powder
1 pn salt
1 ts sesame seeds
1 tb sunflower oil; (1 to 2)
2 thin slices bread
------------------------FOR THE CHOW MEIN-----------------------------
175 g straight to wok noodles
1 tb sunflower oil
1 onion
1 ts frozen garlic
1 ts frozen ginger
100 g beansprouts
100 g mangetout
175 g cooked chicken; shredded
1 tb soy sauce
1 tb sweet chilli sauce
---------------------------TO GARNISH---------------------------------
1 spring onion and chilli
-curls
Instructions
1 For the Prawn Toasts: Place the prawns, egg white, five spice and salt in
a
mini food processor and whizz until well blended. Heat the sunflower in a
large frying pan. Spread the prawn mixture onto the bread and sprinkle over
the sesame seeds.
2 Cut into quarters and cook prawn-side down for 1-2 minutes on each side
until golden brown. Drain on kitchen paper and keep warm. Heat the oil in a
wok.
3 Thinly slice the onion. Stirfry the onion over a high heat for 2-3
minutes
until beginning to brown. Add the garlic, ginger, if using, beansprouts and
mangetout and stir-fry for a minute.
4 Add the noodles to the wok with the chicken and soy sauce and cook for 2
minutes until piping hot. Stir in the sweet chilli sauce and serve with the
prawn toasts.
Converted by MC_Buster.
Per serving: 381 Calories (kcal); 19g Total Fat; (46% calories from fat);
32g Protein; 18g Carbohydrate; 75mg Cholesterol; 812mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chicken Crock-Pot Stew (Country Captain) [Home]
Title: Chicken Crock-Pot Stew (Country Captain)
Yield: 5 Servings
Ingredients
1 cn tomatoes; (28 ounce) peeled
- and d
1 cn tomato sauce; (15 ounce)
1 md onion; chopped
1 tart apples; green; chopped
1 green bell pepper; chopped
1/3 c raisins
1 1/2 tb curry powder
3/4 ts garlic pepper
1/2 ts ground ginger
1/8 ts cayenne
1 1/2 c white rice; converted
6 skinless boneless chicken
-breast ha
Instructions
Makes 5 to 6 servings
1. In a 5-quart electric slow cooker, mix together the tomatoes with
their
liquid, tomato sauce, onion, apple, green pepper, raisins, curry powder,
garlic powder, ginger, cayenne, and rice. Cut each chicken breast half
crosswise into 5 pieces. Stir the chicken pieces into the mixture in the
slow cooker.
2. Cover and cook on the low heat setting about 3 1/2 hours, or until the
chicken is cooked through and the rice is tender; do not overcook or the
rice will be mushy.
>From: ShawnaLee Jessiman
- - - - - - - - - - - - - - - - - - -
Per serving: 441 Calories (kcal); 3g Total Fat; (5% calories from fat); 39g
Protein; 65g Carbohydrate; 82mg Cholesterol; 397mg Sodium
Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2
Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : I hope you enjoy this one. When I made it, the cooking time
actually took much longer
than listed, thankfully the rice still turned out fine.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: The Best Slow Cooker Cookbook Ever, Natalie Haughton
Preparation Time: 0:00
[Home] Chicken Cucumber Soup (Or Fuzzy Melon) - Chinese-American [Home]
Title: Chicken Cucumber Soup (Or Fuzzy Melon) - Chinese-American
Yield: 4
Ingredients
1 no ingredients
Instructions
Mix cut chicken with egg white, 1/2 tsp salt and cornstarch. Let sit in
refrigerator for 20 minutes. Sprinkle cut cucumber with 1 tsp salt; put
in colander to drain 20 minutes. Rinse cucumber in cold running water;
blot dry. In a pot of boiling water blanch chicken slices for 2 minutes
until they are slightly firm and white. Drain and set aside. Bring
chicken stock to simmer and season with soy sauce, rice wine, sesame oil
and sugar. Add cucumber and simmer 3 minutes, add chicken and bring back
to simmer. Add scallions and serve.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Easy Family Recipes from a Chinese-American Childhood
Converted by MM_Buster v2.0n.
[Home] Chicken Curry North Indian Style [Home]
Title: Chicken Curry North Indian Style
Yield: 1 Servings
Ingredients
1 lb chicken - drumsticks, thighs
1 breast piece
1 sm carton plain yogurt
2 md onions very finely chopped
4 tb vegetable oil
2 cloves
1/2 ts mustard powder
2 pods cardamom
1/2 ts cumin powder
1 ts garam masala
1 ts chilli powder
1/2 inch ginger
4 pods garlic
1/3 ts coriander seeds
1 to taste salt
1/2 ts freshly ground pepper
Instructions
1. Remove fat from the chicken. Salt and pepper the chicken.
Sprinkle with chili powder. Add yogurt and mix well till the
chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set
aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
oil is hot, add mustard seeds if using mustard seeds. Add cloves,
cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
and fry for two minutes till onion beings to turn. Lower heat to
medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
Add mustard powder if using powder, add garam masala, add cumin
powder. 6. Brush excess yogurt off the chicken and put in a large
pot. Add ingredients from frying pan. Cook uncovered over high heat
for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
or till the chicken is tender, stirring every 5 minutes. 8. Important
note: When chicken is cooked with a cover on the pot, it releases
water that becomes a part of the sauce. If after 10 minutes, there
isn't enough sauce in the pot, add 1/4 cup water. Conversely if
there is too much liquid in the pot, cook uncovered till the liquid
evaporates.
Variations There are several variations to the above recipe:
1. Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
before slicing them thinly. Add potatoes into the pot when you start
cooking the chicken. 3. This variation is usually called "Malai
Chicken" or literally "creamy" chicken. Leave out the yogurt. When
the chicken is 3/4 done, add one small can of tomato paste. Just
before removing a small carton of whipping cream and cook for a few
minutes.
Recipe By : Somesh Rao
[Home] Chicken Dopiazza (Indian Chicken Curry) [Home]
Title: Chicken Dopiazza (Indian Chicken Curry)
Yield: 1 Servings
Ingredients
1 1/2 lb chicken meat
2 md onions, thinly sliced
2 tb peanut oil
1/4 ts garlic powder
1 tb coriander seeds
1 tb ground cumin
1/2 ts ground turmeric
1 ts ground ginger
1 tb chili powder
1 ts black pepper
1/2 ts salt
1 cn tomatoes (undrained)
Instructions
Partially cook chicken, Cut in large bite size pieces.
Fry onions in oil in a large pan until they are golden brown.
Mix the garlic with the spices and a little pepper. Add the spice
mixture to the pan, fry spices with onions for 1 minute.
Add chicken and stir together for 1 minute.
Add tomatoes, break up solid tomatoes with fork to small size pieces.
Pour sufficient water in pan to cover the meat. Bring to boil, cover
and slowly simmer for 45 minutes then uncover and cook slowly for 60
minutes or until meat is fork tender Stir occasionally to prevent
sticking.
Serves 4
Serve with Turmeric Rice or Regular Rice == Courtesy of Dale &
Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50
[Home] Chicken Dumplings With Orange Dipping Sauce ( Japanese ) [Home]
Title: Chicken Dumplings With Orange Dipping Sauce ( Japanese )
Yield: 6 Servings
Ingredients
2 c shredded nappa cabbage
1/2 lb ground chicken
1 ts ginger root, minced
1/2 ts salt
1 nonstick cooking spray
1/3 c orange marmalade
1/4 c minced shiitake mushrooms
1 green onion, minced
3 tb water
30 round wonton wrappers-3 1/2
1 1/4 c chicken broth
3 tb rice vinegar
Instructions
In nonstick skiller, over medium-high heat, saute cabbage and
mushrooms for 2 mintues, cool. Stir in ground chicken, green onion,
ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten
edges with water and join over filling. (Note: Make dumplings in
advance. Cover with damp cloth and plastic wrap With cooking spray,
grease skillet. Over medium heat, brown dumplings, half at a time, 6
minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and
cook 3 minutes, until broth evaporates. For sauce, blend marmalade,
vinegar and remaining broth. 6 servings - about 1 cup sauce Per
serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31
mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma
Sheila (Exner)
: RECIPE CLIPPED by Michael Prothro
<<>>
[Home] Chicken Everest (Kosher Indian) [Home]
Title: Chicken Everest (Kosher Indian)
Yield: 6 Servings
Ingredients
1 chicken everest (kosher
-indian)
1 ============================
- ===
1 (serves 6)
Instructions
This is one of my mother's successful variations on a traditional
Indian theme which accounts for the lack of an Indian name and the
presence of soy sauce. Using ground rice in the marinade gives the
chicken a crisp coating. INGREDIENTS: 1 X 1.5 kg (3 lb.) roasting
chicken
2 cloves garlic, crushed 2 teaspoons finely grated fresh
ginger 1 half tablespoons curry powder l teaspoon paprika
2 teaspoons salt half teaspoon ground black pepper
2 tablespoons lemon juice half teaspoon ground curry leaves
2 teaspoons light soy sauce
2 tablespoons oil
2 tablespoons ground rice little warm water 2 tablespoons
finely chopped spring onion 2 tablespoons chopped fresh coriander
leaves Wash and dry chicken well. Combine all other ingredients with
sufficient warm water to make a paste of spreading consistence Rub
this paste inside and outside the chicken. leave for 1 hour. Roast in
a preheated moderate oven 170_C (350_F) for 1 1/4 hours or until
chicken is done. If bird browns too much during cooking. cover with
foil. Serve warm or cold with rice, bread, or a salad. Copyright 1995
by Raphael Meyer, Asian American Kashrus Services
Submitted By SAM LEFKOWITZ Submitted By GEORGETTE/DAVE BURNSIDE
[Home] Chicken Indian Style [Home]
Title: Chicken Indian Style
Yield: 4 Servings
Ingredients
4 chicken breast halves
1 without skin
1/3 c fat-free plain yogurt
4 ts unbleached flour
1/8 c water
1 ts curry powder
1/8 ts garlic powder
1/8 ts paprika
1/8 ts black or white pepper*
Instructions
Preheat oven to 400. Place chicken in shallow baking dish. Cover
with foil and bake 20 to 25 minutes. While chicken is baking, combine
yogurt, and flour; set aside. In a pan, stir together water, curry
powder, garlic powder, paprika, and pepper; bring to a boil. Reduce
heat and add yogurt mixture. Cook until thickened. Cook broccoli
according to package
directions; drain. Pour sauce over chicken.
Recipe By : One Year of Healthy Hearty & Simple One Dish Meals
From: Date: 05/28
[Home] Chicken Oriental #2 [Home]
Title: Chicken Oriental #2
Yield: 8 Servings
Ingredients
2 whole chickens; quartered
1/4 c salad oil
1 ts salt
1/4 ts pepper
15 1/2 oz pineapple chunks in syrup;
-unsweetened
1/2 c sugar
2 tb cornstarch
3/4 c cider vinegar
1 tb soy sauce
1/4 ts ginger
1 chicken bouillon cube
1 lg green or red pepper; cut in
-1/2" slices
Instructions
Wash chicken, pat dry. heat oil in large skillet, add chicken, a few
pieces at a time and brown on all sides. Remove as browned to shallow
roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper.
Meanwhile, preheat oven to 350 degrees.
Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure,
add water to make 1 1/4 cups. In medium saucepan, combine sugar,
cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube.
Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken.
Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers.
Bake 30 minutes longer or until chicken is tender.
- - - - - - - - - - - - - - - - - -
Serving Ideas: rice
NOTES : Serve with fluffy white rice, butter zucchine, poppy seed rools.
Have a soup first.
Preparation Time: 0:0
[Home] Chicken Oriental Burgers With Grilled Shiitake [Home]
Title: Chicken Oriental Burgers With Grilled Shiitake
Yield: 6 Servings
Ingredients
2 tb Sesame seeds
2 lb Ground chicken
2 tb Hoisin sauce
1 tb Chopped cilantro
1 tb Finely-chopped scallions
1 ts Ginger juice
1 ts Tamari
1 ts Cornstarch
1/2 ts Garlic powder
1/4 ts Sesame oil
1/4 ts Hot chili oil
1/4 ts Freshly-cracked black pepper
=== BLACK BEAN MUSTARD
-BASTING SAUC
1/2 c Asian black bean sauce
1/4 c White Zinfandel
2 tb Stone-ground mustard
2 ts Tamari
1 ts Prepared horseradish
1 ts Onion powder
1/2 ts Garlic powder
1/4 ts Ground red pepper
=== FOR GRILLING ===
2 ts Vegetable oil; for brushing
-grill
6 md Shiitake mushrooms; stems
-removed
1 tb Sesame oil
6 Onion rolls
1 tb Melted butter; for brushing
-rolls
Instructions
Prepare a medium-hot fire for direct heat cooking. When ready, toast the
sesame seeds in a dry pan. Cool and reserve. Combine the toasted sesame
seeds with the ground chicken and the next 10 ingredients. Shape into 6
patties and reserve.
Combine the ingredients for the black bean mustard basting sauce and
reserve.
Brush the grill rack with vegetable oil and place over the hot coals.
Brush the mushrooms with the sesame oil and grill along with the burgers,
basting frequently with the black bean mustard sauce. After about 5
minutes turn all the items and place the buttered rolls on the outer edge
of the grill. Cook another 5 minutes. Remove the burgers, mushrooms, and
rolls and rest for 3 minutes. Cut the shiitake into wedges. Brush a bit
of sauce on the cut side of each roll and top with a burger and 4 grilled
shiitake wedges.
This recipe yields 6 servings.
Recipe Source:
SUTTER HOME WINERY 1995 BUILD A BETTER BURGER RECIPE CONTEST - Porter
Lansing, $10,000 Grand Prize Winner
(cookbooklet by mail) - For a free copy of the top winners send a
self-addressed, stamped, business-size envelope to:
Build a Better Burger leaflet, Sutter Home Winery, 303 Green Island
Road, American Canyon, CA 94589
As reprinted in the Jul/Aug, 1996 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-20-1997
- - - - - - - - - - - - - - - - - -
Contributor: Porter Lansing
Preparation Time: 0:00
[Home] Chicken Oriental Burgers With Grilled Shitakes [Home]
Title: Chicken Oriental Burgers With Grilled Shitakes
Yield: 4 Servings
Ingredients
2 tb sesame seeds
2 lb ground chicken
2 tb hoisin sauce
1 tb chopped cilantro
1 tb finely chopped scallions
1 ts ginger juice
1 ts tamari
1 ts cornstarch
1/2 ts garlic powder
1/4 ts sesame oil
1/4 ts hot chili oil
1/4 ts freshly cracked pepper
1 black bean mustard basting
1 sauce
1/2 c asian black bean sauce
1/4 c white zinfandel
2 tb stone ground mustard
2 ts tamari
1 ts prepared horseradish
1 ts onion powder
1/2 ts garlic powder
1/4 ts ground red pepper
2 ts vegetable oil for brushing
1 grill rack
6 md shitake mushrooms --
1 stemmed
1 tb sesame oil
6 onion rolls
1 tb melted butter for brushing
1 on rolls
Instructions
Prepare a medium hot fire for direct heat cooking. Toast sesame seeds in
dry pan; cool and reserve. Combine seeds with chicken and next 10
ingredients. Shape into 6 patties and reserve. Combine all sauce
ingredients ; reserve. Brush grill rack with vegetable oil and place over
hot coals. Brush mushrooms with sesame oil and grill along with burgers,
basting frequently with sauce. After 5 minutes turn all items and place
buttered rolls on outer edge of grill. Cook 5 minutes. Remove burgers,
mushrooms and rolls and let rest 3 minutes. Cut shitakes into wedges. Brush
a bit of sauce on cut side of each roll and top with a burger and 4 grilled
shitake wedges. Serves 6.
Posted to EAT-L Digest - 27 May 96
Date: Tue, 28 May 1996 13:15:37 -0500
From: Isaacs
Recipe By : Sutter Home Build A Better Burger Recipe Contest Winner
[Home] Chicken Oriental [Home]
Title: Chicken Oriental
Yield: 4 Servings
Ingredients
1/2 ts ground cumin
1/2 ts ground coriander
1/4 ts salt
1 lg pinch cayenne pepper
1 pk holly farms thin 'n fancy
-chicken f
4 tb peanut oil
1 lg clov garlic; minced
1 ts grated fresh gingerroot (1/3
- tsp. g
-- ginger)
1 1/2 tb rice wine vinegar
1 ts soy sauce
1/4 c thinly sliced green onions
-includin
Instructions
In a small dish, combine the cumin, coriander, salt, and cayenne pepper.
Sprinkle both sides of the chicken with the spice mixture. Heat the oil in
a large skillet. Saute the chicken over medium-high heat for 4 - 5 minutes
until golden brown and cooked through. Remove chicken from the skillet and
keep warm. Add the garlic and gingerroot to the skillet and sauti, stirring
for about 45 seconds. Add the vinegar and soy sauce and simmer, stirring,
about 30 seconds. Spoon the sauce over the chicken and garnish with the
green onions. Serve with cooked Chinese noodles or Chow Mein Noodles and a
salad of shredded red cabbage and lettuce.
Busted by Barb
- - - - - - - - - - - - - - - - - -
Contributor: Possum Kingdom Lake Cookbook
Preparation Time: 0:0
[Home] Chicken Pear Salad Orientale [Home]
Title: Chicken Pear Salad Orientale
Yield: 4
Ingredients
1 3/4 oz uncooked rice sticks
-(maifun); (about 1/4 pkg.)
1/4 c vegetable oil
1 qt shredded iceberg lettuce
1 fresh green anjou northwest
-pear (o; r, cored and slice
1 other usa pear)
1 c cooked shredded chicken
1/2 c diagonally sliced green
-onion and s; liced
1 green pepper
1 tb toasted sesame seeds;
-(optional)
----------------------SESAME OIL DRESSING-----------------------------
1/4 c vinegar
1/4 c sesame oil
1 tb soy sauce
1 ts salt
1 ts sugar
------------------------HOISIN DRESSING-------------------------------
2 tb catsup
1 tb hoisin sauce
1 tb salad oil
1 tb sugar
1 tb vinegar
1/2 ts salt
Instructions
Break rice sticks into 3- or 4-inch lengths. Heat oil to 375ø to 400ø F;
fry
rice sticks until white and fluffy. Turn once to fry pieces evenly. (Entire
process than 1/2 minute.) Drain on paper towels. Toss rice sticks with
remaining ingredients.
Serve with choice of dressing.
Sesame Oil Dressing:
Combine all ingredients; mix well. Makes about 1/2 cup.
Hoisin Dressing:
Combine all ingredients; mix well. Makes about 1/3 cup.
Always be sure to use ripe pears.
Per serving: 309 Calories (kcal); 31g Total Fat; (87% calories from fat);
trace Protein; 9g Carbohydrate; trace Cholesterol; 1210mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat;
1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.
[Home] Chicken Salad With Oriental Flavors [Home]
Title: Chicken Salad With Oriental Flavors
Yield: 6 Servings
Ingredients
1/2 c red wine vinegar
1 tb soy sauce
3 cloves garlic, minced
1/2 c olive oil
9 c torn fresh spinach
1 11-oz-can mandarin orange
-sections,drained
1 lg red onion, thinly sliced
6 md boned and skinned chicken
-breast ha
1/4 c soy sauce
1 tb cooking oil
1 tb honey
1 ts five-spice-powder; 2 /2
cloves garli ; 1 /
ts ground ginger
2 md avocados,peeled and sliced
Instructions
In a small bowl combine the red wine vinegar, soy sauce, and garlic. Whisk
in the
olive oil. Set aside.
In a large bowl, combine the spinach, oranges, and the red onion; toss to
mix.
Rinse the chicken in cold water; pat dry with paper towels.
In a small bowl, combine the soy sauce, oil, honey, five-spice powder,
garlic
and ginger. Brush the chicken with the soy-spice mixture.
Grill the chicken in an uncovered grill directly over medium coals for 6 to
7
minutes. Turn and brush with the soy-spice mixture and cook for 6 to 7
minutes.
Divide the spinach mixture among 6 individual plates. Slice each chicken
breast
1/2-inch slices. Place the chicken on the spinach. Arrange the avocado
slices
around the chicken. Drizzle each salad with some of the vinagrette.
- - - - - - - - - - - - - - - - - -
Contributor: The Easier You Make It by Better,Home & Garden
Preparation Time: 0:00
[Home] Chicken Soup With Yuca- Plantains And Potatoes [Home]
Title: Chicken Soup With Yuca, Plantains And Potatoes
Yield: 8 Servings
Ingredients
1 skinless boneless chicken
-breast b
3 qt water
2 sm yellow onions; minced
4 md garlic cloves; minced
1/4 ts salt; or to taste
1/8 ts black pepper; freshly ground
3/4 lb yuca; peeled
2 md red-skinned potatoes; cut
-into 1/2-inch chunks
1/8 ts ground cumin
2 yellow plantains; cut into
-1/2-inch rounds
1/3 c fresh lemon juice
2 md scallions; trimmed and
-minced
2 tb finely chopped fresh
-cilantro
Instructions
Rinse the chicken under cold running water. Put the chicken, water, half
of the minced onions, 2 cloves garlic, and the salt and pepper in a large
stockpot. Bring to a boil, covered, over medium-high heat, then reduce the
heat and simmer the chicken, covered, for 1+1/2 hours.
Remove the chicken from the stock to a large plate. Bone the chicken
breasts and cut into bite-size chunks. Return the chunks of chicken breast
to the pot. Reserve the rest of the chicken meat for another use.
Cut the pieces of yuca in half lengthwise, cut away the fibrous core in
the center of each piece with a paring knife, then cut the yuca into
1/2-inch chunks. Add the yuca, potatoes, the remaining onions and 2 cloves
garlic, and the cumin to the stock. Bring to a boil, covered, then reduce
the heat and simmer, covered, for 20 minutes.
Add the plantains and lemon juice to the soup, and continue simmering
until the plantains are tender, about 20 minutes. Remove the soup from the
heat, and stir in the scallions and cilantro. Taste and adjust the
seasoning, and serve at once.
Serves 8 to 10 as a first course and 4 to 5 as a main entree.
Source: Latin American Cooking Across The U.S.A. By Himilce Novas And
Rosemary Silva. (1997: Knopf) Library of Kitpath@earthlink.net 8/30/98
>From: Pat Hanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 119 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g
Protein; 22g Carbohydrate; 17mg Cholesterol; 101mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Sancocho de gallina starts out as an ordinary chicken soup with
onion and garlic but halfway through the cooking time in goes a
marvelous medley of vegetables: nutty yuca (yucca, cassava),
mellow red-skinned potatoes, and slightly tart yellow plantains.
The broth is subtly seasoned with cumin and lemon and cilantro.
There are many variations of this soup. This recipe is
Colombian-American.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4716 0 0 4524 0 0 0 384
Contributor: LATIN AMERICAN COOKING ACROSS THE USA by Novas and Silv
Preparation Time: 0:00
[Home] Chicken Stock - Chinese [Home]
Title: Chicken Stock - Chinese
Yield: 2 Servings
Ingredients
7 lb chicken backbones and wings
1 sl ginger - fresh, about 1-1/2
-inches,; smashed
4 clove garlic
4 green onions - halved
-crosswise (4; to 5 scallion
2 md onions - quartered
3 ribs celery - halved
-lengthwise
Instructions
1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken
parts and boil for 1 minute. Pour off the water and run cold water
over the chicken; drain well.
2. Return the chicken to the stockpot. Add 3 quarts of cold water
and the ginger, garlic, green onions, onions and celery. Cover and
bring to a boil over high heat. Reduce the heat to moderately low,
cover partially and simmer for 4 hours.
3. Strain the broth through a colander set over a large bowl;
discard the chicken and vegetables. Refrigerate the stock for up to 3
days. Skim off the fat before using. (The stock can be frozen for up
to
1 month.)
Makes about 2 Quarts.
Recipe from Food & Wine, November, 1991.
[Home] Chicken Szechwan-Style With Sesame Paste [Home]
Title: Chicken Szechwan-Style With Sesame Paste
Yield: 6 Servings
Ingredients
2 whole chicken beasts,
-skinned and b; oned
2 tb szechwan peppercorns
4 tb sesame paste
3 tb green tea
2 tb wine vinegar
2 1/2 ts soy sauce
3 tb peanut oil
2 ts crushed red pepper *
3 sl fresh ginger, minced
1 scallion (white part only),
-chopped
1 clove garlic, minced fine
1 1/2 tb dry sherry or shaoshing wine
1/2 ts cayenne pepper
Instructions
* or you substitute 2 whole chili peppers, crushed.
In a pot, poach the chicken breasts in a little boiling water for 10
minutes until white and opaque.
In a dry frying pan, toast the Szechwan peppercorns over moderate
heat, then crust or grind them; set aside.
Remove the chicken breasts from the pot, drain and cool them. Slice
them, then shred the slices into julienne pieces.
In a mixing bowl, combine the sesame paste and green tea (or the
peanut butter and sesame oil -- See NOTE). Add the vinegar and soy
sauce; blend well. Add the peanut oil, red pepper, ginger, scallion,
garlic, sherry, cayenne pepper, and the peppercorns. Mix all
ingredients very well.
Toss the chicken strips in this sauce, to coat. Refrigerate until 20
minutes before serving. Pass the chicken and the lettuce leaves
separately, and let each guest place a small portion of the chicken
in the middle of a lettuce leaf and roll it up like an egg roll to
eat using fingers. Makes 6 appetizer servings.
NOTE: The authentic recipe calls for green tea to thin the sesame
seed paste, but you may substitute chicken broth, or simply water, if
you prefer.
Another substitution you may make if you wish is peanut butter for the
sesame seed paste along with sesame oil instead of green tea.
This dish is served cold or at room temperature and can be made a day
ahead.
Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers
Cookbooks, 1981
[Home] Chicken Tandoori (Indian Grilled Chicken) [Home]
Title: Chicken Tandoori (Indian Grilled Chicken)
Yield: 6 Servings
Ingredients
16 oz plain yogurt
1/4 c lime juice
2 cl garlic, finely
1 chopped or pressed
2 ts salt
1/4 ts turmeric
1/2 ts coriander
1 ts ground cumin
1 1/2 ts ground ginger
1/8 ts cayenne pepper
1 (optional)
3 whole chicken breasts,
1 split
1 lg onion, finely chopped
1 lg green pepper,
1 finely chopped
Instructions
In large bowl, combine:
Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric
Stir to mix. Add chicken pieces and toss to coat. Cover mixture and
chicken with peppers and onions. Cover. Chill overnight (or longer).
Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
cook until done, approximately 15 to 20 minutes. Baste with marinade
throughout cooking. WALT
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
[Home] Chicken Tidbits Chinese [Home]
Title: Chicken Tidbits Chinese
Yield: 24 Servings
Ingredients
----------------------AMERICAN MEASUREMENTS---------------------------
4 chicken breast halves
-skinless, bon; eless
3 tb dry sherry
3 tb soy sauce
2 tb (to 3) cornstarch
3 tb (to 4) margarine(not diet)or
2 tb peanut oil
1/4 ts garlic powder
1/4 ts ground thyme
1 tb fresh chopped parsley
Instructions
This recipe was printed in a special section during the 1960's, the
early years of the Houston Chronicle Food section.
Cut chicken into bite-size tidbits or inch-wide strips. In a large
bowl, combine sherry and soy sauce; stir in cornstarch. Add chicken
to sherry mixture and marinate 15 to 30 minutes.
Melt margarine in a large skillet or wok over high heat. Add chicken
and sprinkle with garlic powder and thyme. Cook 5 minutes, stirring
constantly.
Sprinkle with parsley. to serve, place chicken mixture in a chafing
dish and serve with cocktail picks. Makes about 2 dozen tidbits.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996;
typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 11 Jun 97
National Cooking Echo Ž
[Home] Chicken W Oriental Sauce [Home]
Title: Chicken W/Oriental Sauce
Yield: 4 Servings
Ingredients
1 chicken breast -- boned &
1 cut in half
1 tb ginger root -- minced
1 green onion -- sliced
1 tb cornstarch
1 tb sherry
2 tb water
1/2 ts salt
1 lb fresh spinach
1 tb sesame seeds
1/2 ts sugar
1 oriental sauce: ---
1 tb oil
1 clove garlic -- minced
2 green onion -- sliced
1 tb soy sauce
1 tb sherry
1/2 c water
1/4 lb ground pork
2 eggs -- slightly beaten
Instructions
The type of Oriental sauce used is classically served over lobster
but it is equally delicious served over boneless chicken breast.
Although the actual cooking time is short, preparation time involves
the cleaning and slicing of vegetables and meats that
Tip: To prepare dish quickly, have all the ingredients ready ahead of
time, including the sauce.
1) Cut chicken breat into 1/2" slices and place into bowl.
2) Add ginger, green onion, cornstarch, sherry, water and salt. Set
aside.
3) Stem and cut spinach into 1/2" shreds.
4) Prepare Oriental Sauce and keep warm.
5) Heat enough oil in bottom of wok to coat bottom. Add chicken and
stir-fry about 2-3 minutes or until it begins to brown. Remove and
keep warm.
6) Add 1 Tbsp. more oil to pan. Add sesame seeds and spinach and
stir-fry 2 minutes. Return chicken to pan. Heat through.
7) Transfer to heated dish. Top with Oriental Sauce. Serve
immediately, garnished with watercress, if desired.
Oriental Sauce: Heat oil in skillet. Add garlic. SautZ for 1 minute.
Mix in green onions, soy sauce, sherry, sugar and water. Add pork
then stir-fry until pork is done and mixture is thickened. Add eggs
and continue heating, stirring, about 1 minute.
Recipe By : Ron West
From: Ron West Date: Wed, 28 Jan 1998 06:32:44
~0600
[Home] Chicken With Cashew Nuts (Oriental Cooking) [Home]
Title: Chicken With Cashew Nuts (Oriental Cooking)
Yield: 6 Servings
Ingredients
3/4 lb fresh chicken meat - diced
1/2 c unsalted roasted cashew nuts
1 c diced bok choy stalks -or
-celery
1/2 c diced bamboo shoots
1/2 c diced water chestnuts -
-fresh or ca; n
1 c diced sweet green pepper
1 c diced sweet red pepper - or
-carrots
1 ts minced fresh garlic root
1 ts minced garlic
1 tb hoisin sauce
1/2 tb bean sauce
1 ts chili sauce ( optional) (up
-to 2)
4 tb cooking oil
1/4 c water or chicken stock
1 ts sesame oil or hot sesame oil
- ( spic; y)
2 ts cornstarch dissolved in 1
-tablespoo; n cold water
----------------------MARINATE INGREDIENTS----------------------------
1 tb thin soy sauce
1 ts sugar
1 ts wine
2 ts cornstarch
2 ts cooking oil
Instructions
Recipe by Betty SooHoo Eng, Instructor - Mayland Community College serves
about 6 people
1. Heat wok over high heat until hot (omit preheating if your wok is teflon
coated). Put in 2 tablespoons cooking oil, add chicken, stir fry for 2
minutes or until chicken is brown, remove and set aside.
2.Put 2 tablespoons cooking oil in hot wok, put in ginger,garlic, Hoisin
sauce, and bean sauce. Then put in all the diced vegetables. Stir fry for 1
minute. Pour in 1/4 cup of water or chicken stock, cover and cook for 2
minutes.
3. Put in the cooked chicken and sesame oil, Stir in cornstarch to thicken.
Remove to a serving plate. Sprinkle roasted cashew nuts on top. Serve hot.
My notes: Ingredients in Hoisin Sauce : sugar, vinegar, soy bean, water,
salt, wheat flour, garlic, sesame seed, chili, spices and artificial color
(fd&c red#4) It is bottled in Hong Kong.
If anyone is still interested in Oriental recipes I have the recipe for:
Beef Lo Mein, Steak with Onion, Chicken fried Rice, and Sweet and Sour
Soup. Let me know.
Ruth, who will be going again to Knoxville TN. again this weekend for a
taping of Club Dance. Starting on Sept. 13 we can be seen on TNN-(
Nashville Network ) at either 9:A.M or 2P.M. eastern time for 9 consecutive
weekdays. My husband is very tall, and I am short and somewhat dumpy. We
both have grey hair, and he has a grey beard. Perhaps you can find us in
the crowd of dancers.
Posted to JEWISH-FOOD digest V97 #245 by "Barbara S. Wand"
on
[Home] Chicken With Chinese Mushrooms [Home]
Title: Chicken With Chinese Mushrooms
Yield: 4 Servings
Ingredients
1 c soy sauce; or more to taste
1 ts chopped fresh ginger
1/2 ts baking soda
1 tb sesame oil
1 salt & pepper to taste
2 boneless chicken breasts;
-diced 1-inch pieces
2 tb cooking oil
1 c onion; coarsely diced
1/2 c bamboo shoots
1/2 c water chestnuts
1 c diced chinese cabbage
1 c coarsely chopped broccoli
1 c bean sprouts
3 lg chinese black mushrooms;
-diced
1 pn (large) sugar
1 pn (large) five-spice powder
1 splash oyster sauce
1 splash soy sauce
1 c chicken broth
2 tb cornstarch
1/4 c cold water
Instructions
Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a pinch
each of salt & pep- per to make a marinade. Marinate the chicken for 2
hours, drain, & set aside. Preheat a wok over high heat w/ 2 tbs. cooking
oil. Add onion & lightly stir-fry. Stir in chicken & then the remaining
vegetables. Add sugar, five-spice powder, oyster sauce, & a splash of soy
sauce. Add Chicken Broth & bring to boil. Mix corn- starch w/ water to make
smooth paste. Slowly pour into Chicken Broth, stirring constantly until
stock thickens & becomes clear. Serve. Note: Chinese black mushrooms are
available fresh in some larger markets. Otherwise, you can buy them dried.
With these, soak to recon- stitute,remove stems, & dice buttons.
ORIENT EXPRESS
KETCHUM; SUN VALLEY
BEVERAGE: TSINGTAO BEER
From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chicken With Chinese Vegetables [Home]
Title: Chicken With Chinese Vegetables
Yield: 1 Servings
Ingredients
1 tb vegetable oil
4 skinnless; boneless chicken
-breasts,
1 onion; chopped
4 stalks celery; chopped
2 cloves garlic; minced
1 cn (4.5 oz) mushrooms; stems
-and pieces
1 cn (28-oz) chop suey vegetables
1/4 c soy sauce
1 cn chicken broth
1 cooked rice or chow mein
-noodles
Instructions
Brown chicken in vegetable oil. Add onions, celery and garlic, cook until
browned. Drain chop suey vegetables, add to chicken mixture. Drain and add
mushrooms. Add soy sauce and chicken broth. Cover, reduce heat, and simmer
for about 30 minutes. Serve over cooked rice or chow mein noodles.
Posted to brand-name-recipes by Dolores Myers
on Mar 03, 1998
[Home] Chicken With Noodles And Vegetables And Thai Peanut Sauce [Home]
Title: Chicken With Noodles And Vegetables And Thai Peanut Sauce
Yield: 1
Ingredients
----------------------------NOODLES-----------------------------------
1 lb linguine; (dry)
14 oz boneless chicken breast
1/2 ts vegetable oil
2 1/2 c broccoli florets
3 c julienned carrots
1 tb chopped peanuts
1 tb fresh parsley
Instructions
Pasta: Cook pasta in boiling water according to package directions. Cut
chicken into small strips and pound thin. In a non-stick skillet, add oil
and
cook chicken for 10 minutes. Add broccoli, carrots and red peppers. Saute.
Toss with Thai Peanut Sauce and sprinkle with chopped peanuts and parsley.
Serve hot.
Per serving: 1811 Calories (kcal); 14g Total Fat; (7% calories from fat);
66g Protein; 350g Carbohydrate; 0mg Cholesterol; 85mg Sodium
Food Exchanges: 23 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chicken With Oriental Noodles [Home]
Title: Chicken With Oriental Noodles
Yield: 4
Ingredients
2 tb cornflour
2 ts schwartz oriental stir-fry
-seasonin; g
350 g boneless; skinless chicken
1 ; breasts, cut into
1 ; strips (12 oz)
1 tb oil
1 yellow pepper; sliced
------------------------FOR THE NOODLES-------------------------------
175 g noodles; (6 oz)
1 ts cornflour
1 ts schwartz oriental stir-fry
-seasonin; g
2 tb dark soy sauce
2 tb lemon juice
1 ts soft brown sugar
1 tb tomato puree
1 bn spring onions; chopped
1 225 gram tin bamboo shoots;
-drained and washed
1 ; (8 oz)
Instructions
Mix together the cornflour and Oriental Stir-Fry Seasoning and toss in the
chicken, coating evenly. Heat the oil in a frying pan and fry the chicken
for 4-5 minutes until golden. Add the pepper and fry for a further 1-2
minutes.
Meanwhile, cook the noodles according to the pack instructions. Drain.
Blend the cornflour, Oriental Stir-Fry Seasoning, soy sauce, lemon juice,
sugar and tomato puree in a saucepan. Add 75ml (3 fl oz) water and bring
to the boil, stirring until thickened. Stir in the spring onions, bamboo
shoots and noodles. Toss the chicken and noodles together.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chilled Japanese Noodles With Grilled Chicken And Vegetable [Home]
Title: Chilled Japanese Noodles With Grilled Chicken And Vegetable
Yield: 1
Ingredients
--------------------------FOR THE SAUCE-------------------------------
1/2 c soy sauce
1/3 c mirin; (sweet wine,
1 ; available at asian
1 ; markets and some
1 ; supermarkets)
1/3 c chicken broth
2 tb sake
1/2 ts sugar
2 tb thinly sliced scallion
-greens
2 whole skinless boneless
-chicken bre; asts, (about 1
1 ; pounds), halved
10 oz dried thin somen; (wheat
-noodles,
1 ; available at asian
1 ; markets some
1 ; supermarkets, and
1 ; some health food
1 ; stores)
3/4 c finely shredded carrot
3/4 c very thinly sliced cucumber
3/4 c snow peas; blanched for 1
1 ; minute in boiling
1 ; water and cut into
1 ; 1/2-inch pieces
Instructions
Make the sauce: In a small saucepan combine 1/3 cup water, the soy sauce,
the mirin, the broth, the sake, the sugar, and a pinch of salt, bring the
liquid to a boil, and add the scallion greens. Chill the sauce until it
is cold.
On an oiled rack set about 4 inches over glowing coals or in an oiled
ridged grill pan heated over moderately high heat grill the chicken
breasts, seasoned with salt and pepper, for 8 minutes on each side, or
until they are cooked through. Transfer the chicken to a cutting board
and let it cool. In a kettle of boiling water boil the somen for 3
minutes, or until they are al dente, drain them, and rinse them under cold
water until they are cold. Divide the noodles among 4 plates, forming
bunches of the noodles by wrapping them around the hand and overlapping
them on each plate. Surround the noodles with mounds of the carrot, the
radish, the cucumber, and the snow peas. Cut the chicken into thin slices
and divide it among the plates, fanning out the slices. Serve the noodles
with the sauce for dipping or pouring over them.
Serves 4.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chilled Japanese Soba With Dipping Sauce [Home]
Title: Chilled Japanese Soba With Dipping Sauce
Yield: 4 Servings
Ingredients
7 oz japanese buckwheat noodles
1 (up to 8)
1 tb grated fresh ginger
3 scallions -- thinly sliced
1/2 ts anchovy paste -- or to
1 taste
1/2 c soy sauce
1/2 c mirin or dry sherry
2 tb rice vinegar
1 pn sugar
1 pn salt
1/4 c finely julienned carrot
1 sheet nori
Instructions
Bring a saucepan of water to a boil and cook the Buckwheat noodles a
few minutes. Drain and refresh under cold running water. Hold noodles
in a bowl with cold water until ready to serve.
Mix ginger, scallion and anchovy paste and set aside. In a small
saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix
this warm liquid into ginger, scallion and anchovy paste and season
to taste with sugar, salt and pepper. Transfer this to 4 small
dipping bowls.
Drain noodles and portion out into 4 small bowls; top each portion
with some julienned carrot.
Toast sheet of Nori over an electric burner or place in a hot cast
iron or heavy skillet and cook until crisp and crumble it over the
soba and carrot. Dip noodles in sauce, and enjoy.
Yield: 4 appetizer servings
PASTA MONDAY TO FRIDAY SHOW PS6536, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997
Recipe By : PASTA MONDAY TO FRIDAY SHOW PS6536
From: Shermeyer-Gail Date: 04 Apr 97 Mastercook
Recipes (Mailing List) Ž
[Home] Chilli- Sea Bass Oriental With Chinese Rice Noodles [Home]
Title: Chilli, Sea Bass Oriental With Chinese Rice Noodles
Yield: 4
Ingredients
4 200 g fillet sea bass;
-(boned but with skin
1 ; left on)
6 red chillies
1 1 inch squar fresh root
-ginger
4 spring onions
100 ml light soy sauce
1 dsp honey
1 dsp rice vinegar
1 tb oyster sauce
200 g rice noodles
1 pk unsalted peanuts
1 ts curry powde
Instructions
1. Shred and deseed the chilli, shred the spring onions and ginger.
2. Steam the Seabass on a butter wrapper with half of the ginger, spring
onion and chilli for 10 minutes.
3. Prepare the sauce by mixing the 100ml of soy sauce with the honey and
vinegar. Add the remainder of ginger, spring onion and chilli.
4. Blanch the vermicelli (rice noodles) in boiling water with a little
salt, refresh under cold water.
5. Fry the noodles in a wok with the oyster sauce and crushed peanuts and
add little curry powder.
6. Serve the steamed sea bass on a bed of the noodles with the shredded
chilli and ginger etc and the sauce around
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
[Home] Chimayo Cocktail [Home]
Title: Chimayo Cocktail
Yield: 1 Servings
Ingredients
1 1/2 oz cuervo gold or other gold
1 tequila
1 oz apple cider - preferably
1 unfiltered
1/4 oz lemon juice
1/4 oz creme de cassis
1 sl unpeeled apple
Instructions
When the Restaurante first opened, the Jaramillos looked for ways to
popularize Chimayo's apple cider, hoping to make its commercial
production more viable for area farmers. After weeks of
experimentation they hit upon the Chimayo Cocktail, a potent
concoction that is now the restaurant's signature drink and its most
requested recipe.
Half fill an 8-ounce glass with ice cubes. Pour all of the
ingredients over the ice and stir to blend. Garnish the rim with the
apple slice and serve.
Mastercook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Visit Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking
Recipe By : The Rancho de Chimayo Cookbook ISBN 1-55832-035-0
From: "Garry Howard" Date: 20 Jan 97 Chile-Heads
List Ž
[Home] Chinese & Japanese Spice Info [Home]
Title: Chinese & Japanese Spice Info
Yield: 1 Servings
Ingredients
1 ***** none *****
Instructions
The Japanese use many aromatic ingredients in their cooking, although
few are spices. Those most commonly used are wasabi and sansho, which
are exclusive to Japanese cuisine, chilies, mustard, ginger and
sesame. All are used with moderation.
The Chinese use some spice mixtures, to flavor meats and poultry and
in marinades. The best-known spice blend is five-spice powder, but
Chinese supermarkets also stock large bags, labeled mixed spices,
which contain cassia, star anise, cardamom, dried ginger, Sichuan
pepper, licorice root and cassia buds. This mixture is used in a
technique common throughout China called flavor-potting, where meat
is steeped in a rich spiced sauce; the sauce permeates the meat and
the meat enriches the sauce. The blend has a predominantly woody
smell of cassia combined with anise.
Source: Jill Norman "The Complete Book of Spices" Viking Studio
Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with
full color photographs of the herbs and spices- whole, mixed, ground.
Recipe By : Jill Norman * Web File 4/97
From: "Mary Spyridakis" Date: 01 Jun 97 Mastercook
Recipes (Mailing List) Ž
[Home] Chinese - Style Chicken [Home]
Title: Chinese - Style Chicken
Yield: 4 Servings
Ingredients
2 lb skinless chicken breasts
1 nonstick spray coating
3/4 c water
2 tb dry sherry
2 tb reduced-sodium soy sauce
1/8 ts garlic powder
2 tb water
1 tb cornstarch
1 c celery,biased sliced 1/4
4 green onions,cut into 1 pcs
1 1/3 c hot cooked rice
Instructions
Rinse chicken; pat dry.Spray a cold large skillet with non-stick
coating.Preheat the skillet over medium heat.Brown chicken pieces on
all sides in hot skillet.Add 3/4 cup water,sherry,soy sauceand garlic
powder.Simmer,covered for 35 to 40 minutes or till chicken is tender
and no longer pink.Transfer chicken to a serving platter; keep warm.
FOR SAUCE: Stir together the 2 tbs water and the cornstarch; set
aside.Add celery and onions to skillet.Cook and stir for 3 to 4
minutes or till celery is crisp -tender.Stir in cornstarch
mixture.cook and stir till thickened and bubbly.Cook and stir for 2
minutes longer.Serve chicken and sauce with hot cooked rice.
One serving equals; 3 lean meat exchanges
1 starch / bread exchange Per servings;
Calories 240 Protein 26g Carbohydrates 17g Total Fat 6g
Saturated Fat 2g Choesterol 76mg Sodium 293mg Potassium 355mg
From the Better Homes and Gardens Diabetic Cookbook
Typed by G.Major 10\15\95
[Home] Chinese 5-Spice Powder [Home]
Title: Chinese 5-Spice Powder
Yield: 1 Batch
Ingredients
60 ea peppercorns, black
4 ts anise seed or
1 ea star anise
2 ts fennel seed
12 ea whole cloves
4 ea 1 long stick cinnamon
Instructions
Put all 5 ingredients through a spice grinder till a fine powder
[Home] Chinese Almond Cakes Gwhp32A [Home]
Title: Chinese Almond Cakes:::Gwhp32A
Yield: 30 Servings
Ingredients
1 barb day
1 1/2 c all-purpose flour
3/4 ts baking powder
1/2 c lard
1/2 c vegetable shortening
1 1/2 c sugar
1/4 ts almond extract
2 tb egg; beaten
30 blanched whole almonds for g
Instructions
Into a bowl sift together the flour and the baking
powder and blend in the lard, the vegetable
shortening, and the sugar until the mixture resembles
coarse meal. Stir in the almond extract, the egg, and
1 tablespoon water, or enough to form the mixture into
a soft dough, knead the dough several times, and let
it stand in a cool place for 5 minutes. Form the dough
into 1 1/2-inch balls and press them down with the
palm of the hand to form cakes about 1/2 inch thick.
Press an almond into the center of each cake and bake
the cakes in batches on floured baking sheets in the
middle of a preheated 375 deg. F. oven for 5 minutes.
Reduce the temperature to 300 deg F. and bake the
cakes for 8 to 10 minutes more, or until they are
light golden brown. Makes 30 cakes. The Best of
Gourmet 1992 From Barb Day's database
[Home] Chinese Almond Cakes [Home]
Title: Chinese Almond Cakes
Yield: 1 Serving
Ingredients
2 1/2 c all-purpose flour
3/4 ts double-acting baking powder
1/2 c lard
1/2 vegetable shortening
1 1/2 c sugar
1/4 ts almond extract
2 tb beaten egg
30 blanched whole almonds for
-garnish
Instructions
Into a bowl sift together the flour and the baking powder and blend in the
lard,
the vegetable shortening, and the sugar until the mixture resembles coarse
meal.
Stir in the almond extract, the egg, and 1 tablespoon water, or enough to
form
the mixture into a soft dough, knead the dough several times, and let it
stand
in a cool place for 5 minutes. Form the dough into 1 1/2-inch balls and
press
them down with the palm of the hand to form cakes about 1/2 inch thick.
Press
an almond into the center of each cake and bake the cakes in batches on
floured
baking sheets in the middle of a preheated 375F. oven for 5 minutes.
Reduce
the temperature to 300F. and bake the cakes for 8 to 10 minutes more, or
until
they are light golden brown.
Makes 30 cakes.
Gourmet
Alan Hewitt
The UK Recipe Archive
recipes on-line in Mastercookand Mealmaster formats.
http://recipes.reedsweb.net/
Preparation Time: 0:00
[Home] Chinese Almond Chicken (Gbgh75A) [Home]
Title: Chinese Almond Chicken (Gbgh75A)
Yield: 4 Servings
Ingredients
3 lb chicken*
1/3 c fresh mushrooms**
3 tb soy sauce
1/2 c bamboo shoots -- cut diag
3/4 ts salt
1/2 c celery -- cur diag cut
1 tb cornstarch
1/4 c onion -- cut in thin strips
2 tb sherry
10 water chestnuts -- thin
1 sliced
1 c blanched almonds or walnuts
1/3 c chicken stock
2 c peanut oil
Instructions
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4
oz. can, drained. You can use deboned and skinned chicken breasts) >>
Remove both light and dark meat from bones; cut in shreds. Smear with
a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry
almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil;
drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil.
Saute vegetables for 1 minute; drain off oil and set aside. Heat 4
tablespoons oil; saute chicken for 1 minute. Mix in vegetables and
stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice.
Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV
vers. 1.00
[Home] Chinese Almond Chicken [Home]
Title: Chinese Almond Chicken
Yield: 4 Servings
Ingredients
3 lb chicken*
1/3 c fresh mushrooms**
3 tb soy sauce
1/2 c bamboo shoots; cut diag
3/4 ts salt
1/2 c celery; cur diag cut
1 tb cornstarch
1/4 c onion; cut in thin strips
2 tb sherry
10 water chestnuts; thin sliced
1 c blanched almonds or walnuts
1/3 c chicken stock
2 c peanut oil
Instructions
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz.
can, drained. You can use deboned and skinned chicken breasts) >> Remove
both light and dark meat from bones; cut in shreds. Smear with a mixture of
soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts
until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper
towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute;
drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1
minute. Mix in vegetables and stock; simmer 1 minute . Add almonds or >>
walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A)
Converted by MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT)
From: Sweeney
[Home] Chinese Almond Cookies #1 [Home]
Title: Chinese Almond Cookies #1
Yield: 4 Servings
Ingredients
2 3/4 c sifted flour
1 c sugar
1/2 ts soda
1/2 ts salt
1 c butter
1 slightly beaten egg
1 ts almond extract
1/3 c whole almonds
Instructions
Sift flour, sugar, soda and salt together into bowl. Cut in butter
till mixt resembles cornmeal. Add egg and almond extract; mix well.
Shape dough into 1-inch balls and place 2 inches apart on ungreased
cookie sheet. Place an almond atop each cookie and press down to
flatten slightly. Bake at 325 degrees for 15 to 18 minutes. Cool on
rack.
Makes 4 1/2 dozen
[Home] Chinese Almond Cookies #2 [Home]
Title: Chinese Almond Cookies #2
Yield: 36 Servings
Ingredients
2 c flour
1/2 ts baking soda
3/4 ts baking powder
1 egg
1/2 lb lard
1/2 c brown sugar, packed
1/2 c sugar
1/2 ts almond extract
1 blanched whole almonds
1 egg yolk (or double amt.)
Instructions
Sift flour with soda and baking powder. Beat egg and lard together.
Add sugars and almond extract. Gradually mix in dry ingredients until
well blended. For each cookie, roll 1 tablespoon dough into ball.
Place on ungreased baking sheets and press 1 almond in middle of
each. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes.
(C) 1992 The Los Angeles Times
[Home] Chinese Almond Cookies #3 [Home]
Title: Chinese Almond Cookies #3
Yield: 7 To 8 Dozen
Ingredients
4 c flour
2 1/2 c sugar
4 ts baking powder
1 ts baking soda
1 lb shortening
2 eggs, beaten
4 ts almond extract
1 almond halves for garnish
1 additional egg for glaze
Instructions
These delicate cookies melt in your mouth and are the perfect
accompaniment to a Chinese banquet.
In a large bowl, sift the flour, sugar, baking powder and baking soda
together. Gradually beat in the shortening. When the shortening is
well blended, add beaten eggs and almond extract. If mixture is
sticky, add one or two more tablespoons flour.
When mixture is well blended, remove from bowl and separate into four
portions. Shape each portion into a log about 1-inch in diameter.
Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 350x. Lightly grease baking sheets.
Remove logs from refrigerator and cut each log into pieces 3/4- inch
thick. Use your hands to roll each slice into a ball. Place the
balls on cookie sheets and flatten slightly with your finger tips.
Brush gently with beaten egg and place half an almond in the center
of the cookie.
Bake at 350x for 12-15 minutes (do not allow cookies to brown they
should be almond colored). Remove from oven and let cookies cool on
cookie sheets for about two minutes, then remove to racks to cool
completely. (They tend to crumble if you remove immediately to
racks.) Store in tightly covered tins.
Note: These cookies may be frozen for up to 2 months. Thaw in
original wrapping and, if desired, freshen in a warm oven for 4-5
minutes.
Yield: 7-8 dozen. Jane Bradley, author of Southern Style (published
by The American Cooking Guild), Alexandria, VA
From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
[Home] Chinese Almond Cookies [Home]
Title: Chinese Almond Cookies
Yield: 1 Servings
Ingredients
4 c flour
2 1/2 c sugar
4 ts baking powder
1 ts baking soda
1 lb shortening
2 eggs, beaten
4 ts almond extract
1 almond halves for garnish
1 additional egg for glaze
Instructions
These delicate cookies melt in your mouth and are the perfect
accompaniment to a Chinese banquet.
In a large bowl, sift the flour, sugar, baking powder and baking soda
together. Gradually beat in the shortening. When the shortening is well
blended, add beaten eggs and almond extract. If mixture is sticky, add one
or two more tablespoons flour.
When mixture is well blended, remove from bowl and separate into four
portions. Shape each portion into a log about 1-inch in diameter. Wrap in
plastic wrap and refrigerate for one hour.
Preheat oven to 350o. Lightly grease baking sheets.
Remove logs from refrigerator and cut each log into pieces 3/4- inch
thick. Use your hands to roll each slice into a ball. Place the balls on
cookie sheets and flatten slightly with your finger tips. Brush gently with
beaten egg and place half an almond in the center of the cookie.
Bake at 350o for 12-15 minutes (do not allow cookies to brown they should
be almond colored). Remove from oven and let cookies cool on cookie sheets
for about two minutes, then remove to racks to cool completely. (They tend
to crumble if you remove immediately to racks.) Store in tightly covered
tins.
Note: These cookies may be frozen for up to 2 months Thaw in original
wrapping and, if desired, freshen in a warm oven for 4-5 minutes.
Yield: 7-8 dozen. Jane Bradley, author of Southern Style (published by The
American Cooking Guild), Alexandria, VA
Randy Shearer
[Home] Chinese Almond Muffins [Home]
Title: Chinese Almond Muffins
Yield: 12 Servings
Ingredients
-----------------------FROM J.R'S KITCHEN-----------------------------
1 1/2 c Flour
1/2 c Sugar
1 tb Baking powder
2/3 c Sliced almomds
1 c Milk
2 1/2 ts Almond extract
1/4 c Butter, melted
12 Whole almonds: garnish
Instructions
Whisk the dry ingredients and stir in almonds.Whisk
liquid ingredients together. Make a well in the drys
and blend in liquid ingredients quickly. Batter will
be lumpy. Spoon into muffin cups 3/4 full. Top each
with whole almond. bake 375 20 minutes or until
browned.
- - - - - - - - - - - - - - - - - - -
Per serving: 103 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g
Protein; 21g Carbohydrate; 3mg Cholesterol; 51mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Chinese Almondine With Mandarin Almond Cream Sauce [Home]
Title: Chinese Almondine With Mandarin Almond Cream Sauce
Yield: 1 Servings
Ingredients
4 cleaned fish (10-12 oz ea)
2 beaten eggs
1 cn (11 oz) mandarin oranges
1 1/2 c fine dry bread crumbs
1 ts salt
1/2 ts grated lemon rind
1/3 c melted butter
1 mandarin almond cream sauce
Instructions
Combine in a shallow dish, eggs & 2 Tbls. liquid from oranges,
reserving fruit for sauce. Combine in another shallow dish, bread
crumbs, salt & lemon rind. Dip fish into egg mixture, then roll in
crumb mixture; place on wire rack to dry slightly. Pour butter in
10*15" baking dish; place fish in dish, turning to coat both sides
with butter. Bake, uncovered, in 350 oven for 35-40 minutes. Serve
with Mandarin Almond Cream Sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Chinese American Thanksgiving Turkey [Home]
Title: Chinese American Thanksgiving Turkey
Yield: 12 Servings
Ingredients
3 c Sweet rice (also known as
-glutinous
1 c Dried black mushrooms
1 1/2 lb Ground pork
3 tb Light soy sauce
1/4 c Shaoxing rice wine or dry
-Sherry
2 ts Asian sesame oil
Salt
Freshly ground pepper
2 tb Peanut oil
1/2 c Finely chopped green onions
2 tb Finely chopped ginger root
Chopped turkey giblets;
-heart, gizzard only
1 lb Chinese pork sausage;
-chopped
1/2 lb Fresh or canned water
-chestnuts; peeled, and
coarsely chopped
3 c Low-sodium chicken broth
=== TURKEY ===
12 lb Turkey - (to 14 lbs)
2 tb Asian sesame oil
3 tb Kosher salt
1 tb Freshly ground pepper
=== SAUCE ===
3 c Low-sodium chicken broth
Salt
Freshly ground bpepper
Instructions
STUFFING: Put rice in large bowl, cover with cold water and soak
overnight. Drain thoroughly.
Soak mushrooms in warm water 20 minutes. Drain and squeeze out excess
liquid. Remove and discard stems. Coarsely chop caps.
Combine ground pork with 1 tablespoon soy sauce, 1 tablespoon rice wine,
sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 20 minutes.
Heat wok or large skillet over high heat until hot. Swirl in peanut oil.
When it is very hot and smoking slightly, add green onions and ginger and
stir-fry 3 minutes. Add pork mixture and turkey giblets and stir-fry 3
minutes, breaking up pork. Add mushrooms, Chinese sausage, rice and water
chestnuts and continue to stir-fry until thoroughly mixed, about 3 minutes.
Add chicken broth, remaining 2 tablespoons soy sauce and remaining 3
tablespoons rice wine and mix well. Season to taste with salt and pepper.
Reduce heat to low, cover and cook 20 minutes, stirring occasionally.
Remove from heat and cool thoroughly.
TURKEY: Carefully separate skin of turkey breast from meat with hands.
Rub skin with sesame oil. Mix salt and pepper and rub evenly over turkey.
Set aside. (This may be done a day ahead. Cover turkey with plastic wrap
and refrigerate.)
Insert thin layer of stuffing between turkey breast and skin. Loosely fill
turkey cavity with stuffing and close with skewer. (Spoon any remaining
stuffing into baking dish and steam 40 minutes before serving). Place
turkey on deep heat-proof platter on rack in large roasting pan or turkey
roaster. Add enough hot water to pan or roaster to come to 1 1/2 inches
beneath rack. Cover pan tightly with lid or foil. Bring water to simmer,
reduce heat to low and gently steam until thigh juices run clear when
pricked with fork or tip of knife, 2 to 2 1/2 hours. Replenish steaming
water as needed.
Remove turkey from platter, reserving any juices that may have collected.
Discard steaming water. Place steamed turkey on rack in roasting pan and
roast at 350 degrees 25 minutes. Increase temperature to 450 degrees and
roast until turkey is golden brown and instant--read thermometer inserted
in thickest part of the thigh registers 165 degrees, about 15 minutes.
Remove turkey from oven and let rest 20 minutes before carving. Serve
carved turkey and stuffing with sauce.
SAUCE: While turkey is roasting, combine chicken stock and reserved turkey
juices in saucepan. Bring mixture to boil and reduce by half. Season to
taste with salt and pepper.
Yields 10 to 12 servings.
Each of 12 servings: 848 calories; 1,056 mg sodium; 286 mg cholesterol; 33
grams fat; 47 grams carbohydrates; 83 grams protein; 0.39 gram fiber
Recipe Source:
Los Angeles Times - 11-23-1997
Recipe from "Easy Family Recipes From a Chinese-American Childhood" by Ken
Hom (Knopf, $27.50)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese And Japanese Spice Info [Home]
Title: Chinese And Japanese Spice Info
Yield: 1 Servings
Ingredients
------------------------------------NONE------------------------------------
Instructions
The Japanese use many aromatic ingredients in their cooking, although few
are spices. Those most commonly used are wasabi and sansho, which are
exclusive to Japanese cuisine, chilies, mustard, ginger and sesame. All are
used with moderation.
The Chinese use some spice mixtures, to flavor meats and poultry and in
marinades. The best-known spice blend is five-spice powder, but Chinese
supermarkets also stock large bags, labeled mixed spices, which contain
cassia, star anise, cardamom, dried ginger, Sichuan pepper, licorice root
and cassia buds. This mixture is used in a technique common throughout
China called flavor-potting, where meat is steeped in a rich spiced sauce;
the sauce permeates the meat and the meat enriches the sauce. The blend has
a predominantly woody smell of cassia combined with anise.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97
Posted to recipelu-digest Volume 01 Number 238 by "Diane Geary"
on Nov 10, 1997
[Home] Chinese Apricot Chicken [Home]
Title: Chinese Apricot Chicken
Yield: 6 Servings
Ingredients
1 chicken, cut up (4 lb)
1/2 c rice wine vinegar or white
-wine vin; egar
1/2 c water
1/2 c sugar
3 tb soy sauce
2 tb sherry
3 tb ketchup
2 tb cornstarch
2 tb peanut oil
6 apricots, halved (3/4 lb)
3 green onion(s) cut into 2
-slivers
Instructions
Cut chicken parts into 2-inch pieces.
Combine vinegar, water, sugar., soy sauce, sherry, ketchup, and
cornstarch for sauce; set aside.
In a wok or large frying pan, heat oil and stir-fry chicken over high
heat 10 minutes or until tender and golden brown. Add apricots;
stir-fry 1 minute. Pour sauce mixture over chicken; cook, stirring
until thickened. Garnish with onion slivers.
From: California Apricot Advisory Board Bulletin
From: Diane Lazarus Date: 22 May 96
[Home] Chinese Asparagus W Cashews [Home]
Title: Chinese Asparagus W/ Cashews
Yield: 6 Servings
Ingredients
--------------------------------ELAINE RADIS--------------------------------
1 1/2 lb asparagus
2 tb olive oil
2 ts sesame oil
1 tb fresh ginger root; fine chop
1/2 c roasted cashews; coarsely
-chopped
1 tb soy sauce
Instructions
1. Cut off the tough lower stems of the asparagus and discard. Cut each
stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok
over high heat. Add the ginger and stir-fry for one minute. 3. Add the
asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4
Stir in the cashews and soy sauce. Serve immediately. SILVER PALATE GOOD
TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;
Posted to MC-Recipe Digest by "Mega-bytes" on
Apr 3, 1998
[Home] Chinese Asparagus With Black Bean Beef [Home]
Title: Chinese Asparagus With Black Bean Beef
Yield: 4 Servings
Ingredients
--------------------------CATE VANICEK--------------------------------
1/2 lb beef, sliced, marinated
1 lb asparagus
1/4 ts baking soda, dissolved in
1 2 teaspoons water
1 tb chinese fermented black
1 beans, minced with:
4 garlic cloves (1/2 teaspoon
1 each)
1 ts rice wine
2 ts soy sauce
1 peanut oil
------------------------MARINADE FOR BEEF-----------------------------
1 ts cornstarch
1 ts soy sauce
1/2 ts rice wine
1/2 ts sugar
1/4 ts msg (optional)
1/2 ts salt
--------------------------GRAVY MIXTURE-------------------------------
1 ts cornstarch
1/3 c water
Instructions
Cut the beef when it is partially frozen, and cut it across the grain into
thin slices.
Stir baking soda solution into the beef (to help tenderize it). Stir in the
marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour
or more in the refrigerator.
Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in
asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift
lid. When done, remove to a platter.
Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans
and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly
until barely. Do not overcook or the beef will become tough. Sizzle in 1
tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus.
Add gravy mixture. Stir until thickened. Serve hot.
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
[Home] Chinese Baked Shark [Home]
Title: Chinese Baked Shark
Yield: 0 Servings
Ingredients
3 shark steaks (the younger
-the shark
white cooking wine
onion
green pepper
mushrooms (the more the
-better, but
Hoisin sauce (or whichever
-chinese
various spices
Instructions
1. Make sure the steaks are fresh (frozen shark can be used as a retread
rubber). Marinate them in a few spices and 3-4 tablespoons of wine per
steak for about 2 hours.
2. Saute your veggies with some butter and wine and add the chinese sauce.
Bring to a simmer and add about a cup of wine and then turn the heat down
to low.
3. Now, butter the bottom of your baking dish, add some fresh veggies to
the bottom of the dish if you want (I make a different variation of this
each time I cook it). Put the steaks in and then pour the sauce on top.
Bake at 180 oC for about 20 minutes or until they're white throughout.
Don't overcook because the can get rubbery.
Author's Notes:
My father does alot of off shore deep sea fishing and usually has alot of
small sharks in the freezer that usually get dumped on me since I've found
some rather creative things to do with good shark steaks (besides stir
fry). I don't know if chinese food is baked usually but this tastes good
anyway
I usually serve them with some stir fry vegetables and rice. You can also
make it an Italian dish by substituting tomato sauce for the hoisin sauce.
Difficulty : easy.
Precision : no need to measure.
- - - - - - - - - - - - - - - - - -
Contributor: Michael Mealling ccoprmm@prism.gatech.edu
Preparation Time: 0:00
[Home] Chinese Baked Sweet & Sour Chicken [Home]
Title: Chinese Baked Sweet & Sour Chicken
Yield: 8 Servings
Ingredients
2 1/2 lb boneless cubed chicken
1 breasts
3 tb butter or margarine
2 tb water
1 egg
1/3 c packed brown sugar
2 tb cornstarch
1 cn 15 1/4oz)pineapple chunks
1 in syrup,drained reserving
1 syrup
3 tb vinegar
2 tb catsup
2 tb soy sauce
1 md green pepper, cut into 1
1 pieces
1 sm onion thinly sliced
1 hot cooked rice
1 c biscuit mix
Instructions
Directions Cut chicken into 1" pieces. Heat butter in rectangular
pan, in 400 degree oven until melted. Beat water and egg slightly.
Dip chicken into egg mixture, then coat with baking mix. Place
chicken in pan. Bake uncovered in 400 degree oven until bottoms of
chicken pieces are golden brown, 25 to 30 minutes. Turn chicken; bake
until done, 10 to 15 minutes longer. Sweet and Sour Sauce Mix brown
sugar and cornstarch in 3 qt. saucepan. Add enough water to reserved
pineapple syrup to measure 1 2/3 cups. Stir syrup mixture, vinegar,
catsup and soy sauce into saucepan. Cook over medium - high heat,
stirring constantly, until mixture thickens and boils. Stir in
pineapple, green pepper and onion; reduce heat. Cover and simmer
until green pepper is crisp tender, 5 to 7 minutes. Stir in chicken;
heat until hot. Serve over rice. The chicken can also be deep fried,
and sauce poured over them.
Title: Chinese Banquet:
Yield: 1
Ingredients
------------------DEEP FRIED PRAWNS AND NOODLE------------------------
1 lg onions
5 cm ginger; chopped
1 bn spring onions; shredded
1 chopped chillies
1 ground pepper
1 chopped noki
1 tempura mix for the batter
1 soy sauce
1 sesame oil
------------------STIR FRY BEEF IN BLACK BEAN-------------------------
1 courgette
1 sunflower oil
1 sesame oil
1 onion cut into shreds
1 strips fillet steak
1 dried black beans
-------------------------THE VEGETABLES-------------------------------
1 lotus roots
1 water chestnuts
1 pakchoi/chinese greens
1 shiitake mushrooms
Instructions
For the deep fried prawns and noodles, fry the chillies, ginger and the
onions in the wok. Then add the noki and spring onions. Take a bag of
tempura mix/batter and whisk together with about 3/4 cup of water. Add
the noodles and spring onions to the wok and continue to stir fry with soy
sauce and sesame oil.
For the prawns,dip in the tempura mix and throw into a pan of boiling oil
for a couple of minutes. When cooked, serve on a bed of noodles.
For the stir fry beef in black bean sauce,fry the onion in the wok in
sunflower oil. Season with sesame oil. Add the beef and cook very
quickly. Soak the beans in water and add to the wok along with the
courgettes cut into ribbons. Slit a spring onion and put in cold water
until it has curled up. Use this to garnish the meat and serve with the
vegetables.
To prepare the vegetables,peel and half cook the lotus roots. Add the
water chestnuts and add the pakchoi. Add water and steam the vegetables.
At the last minute add some Shiitake mushrooms. Serve with the meat.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Chinese Barbaque Pork (Char Siew) [Home]
Title: Chinese Barbaque Pork (Char Siew)
Yield: 4 Servings
Ingredients
1 tb hoisin sauce
2 tb soy sauce
1 ts seseme oil
1 fresh garlic finely chopped
4 tb sugar
1/2 ts salt & pepper --lb pork
-roast bonel; ess---
Instructions
Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long,
and 1/2 in. wide. Combine all the ingredients for the sauce and mix
well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for
an additional 25 minutes.
[Home] Chinese Barbecue Pork ( Char Siew ) [Home]
Title: Chinese Barbecue Pork ( Char Siew )
Yield: 4 Servings
Ingredients
1 tb hoisin sauce
2 tb soy sauce
1 ts seseme oil
1 fresh garlic finely chopped
4 tb sugar
1/2 ts salt & pepper --lb pork
-roast bonel; ess---
Instructions
Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long,
and 1/2 in. wide. Combine all the ingredients for the sauce and mix
well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for
an additional 25 minutes.
[Home] Chinese Barbecue Pork - Char Siew [Home]
Title: Chinese Barbecue Pork - Char Siew
Yield: 4 Servings
Ingredients
2 1/2 lb boneless pork roast
----------------------------------SAUCE-----------------------------------
1 tb hoisin sauce
2 tb soy sauce
1 ts sesame oil
1 fresh garlic finely chopped
4 tb sugar
1/2 ts salt and pepper
Instructions
Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long,
and 1/2 in. wide. Combine all the ingredients for the sauce and mix
well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in
pre-heated 375oF oven for 25 minutes. Turn meat over and bake for an
additional 25 minutes.
[Home] Chinese Barbecue Pork Ribs [Home]
Title: Chinese Barbecue Pork Ribs
Yield: 1
Ingredients
2 lb lean pork spareribs;
-well-trimmed
1/4 c sugar
1 tb thin soy sauce
1 tb black soy sauce
1 tb hoisin sauce
1 tb ground bean sauce
1 tb shao hsing rice cooking wine
1 tb oyster-flavored sauce
1 ts sesame oil
1/4 ts ground white pepper
3 tb honey
1 cilantro sprigs; (optional)
Instructions
Makes 8 servings
1. Cut spareribs into two equal pieces. Remove any visible fat
pockets. Lightly score the spareribs on the meat side and place them
in a large, shallow bowl. Sprinkle sugar on both sides of the ribs,
using more on the meaty side. Set aside to marinate for 15 minutes.
Pour off any excess liquid.
2. In a small bowl, combine the thin and black soy sauces, hoisin
sauce, bean sauce, rice wine, oyster sauce, sesame oil and pepper.
Pour over the ribs, making sure they are well-coated. Loosely cover
the ribs with plastic wrap and marinate overnight in the refrigerator.
3. Just before roasting, use your hands to spread honey on the
spareribs, especially on the meaty side. Place a rack in a roasting
pan and add enough water so that the water reaches a depth of 1/2
inch in the pan. Place the marinated spareribs meat-side-up on the
rack, leaving about 1 inch of space between the two pieces. Place pan
in a preheated 500-degree oven and roast for 30 minutes. Monitor the
water level in the broiler pan to make sure it never falls below 1/4
inch. Carefully remove the roasting pan of ribs from oven.
4. Preheat the broiler. Place the roasting pan of ribs 4 inches from
the heat and broil 5 to 7 minutes or until the ribs have a sugar
crust similar to the crust on a baked ham. Carefully remove the
spareribs from the oven and set on a platter to cool 15 minutes. Cut
spareribs into individual ribs and serve immediately or at room
temperature. Garnish with cilantro if desired.Note: All of the
specialty items can be found at most Asian grocery stores. Thin soy
sauce, also known as superior or premium soy sauce, is not to be
confused with "lite" or reduced-sodium soy sauce. The soy sauce sold
in Western markets is generally thin. Black soy sauce--also known as
soy superior or dark soy sauce--is darker, thicker and richer in
color and slightly sweeter in taste.
--The Wisdom of the Chinese Kitchen
Per serving: 464 Calories (kcal); 5g Total Fat; (9% calories from fat); 1g
Protein; 110g Carbohydrate; trace Cholesterol; 261mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
7 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Barbecue Sauce #1 [Home]
Title: Chinese Barbecue Sauce #1
Yield: 10 Servings
Ingredients
1 jar (7-oz) plum sauce
3 tb rice wine vinegar
1 1/2 ts prepared horseradish
1 1/2 ts chili oil
1/2 ts paprika
1 pn each ground cinnamon &
-five-spice p; owder
1 tb sesame oil
1 jar (7-oz) hoisin sauce
1 1/2 c duck or chicken stock or
-canned chi; cken broth
Instructions
In heave 2-3 quart saucepan over medium heat bring plum sauce to a boil.
Reduce by 2/3 until it begins to caramelize. Whisk in rice vinegar, add
horseradish, chili oil, paprika, cinnamon and 5-spice powder. Boil 1
minute, whisking constantly. Add sesame oil and hoisin sauce. Return to
boil and allow mixture to reduce slightly. Add duck or chicken stock.
Return to boil and cook 5 minutes, whisking occasionally. Stir in lime
juice, return to a boil and remove from heat. Use immediately. Makes 2-1/2
cups sauce.
STARS & STRIPES, 6 DEC 92
FROM 'SALADS' BY LEONARD
SCHWARTZ
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Barbecue Sauce #2 [Home]
Title: Chinese Barbecue Sauce #2
Yield: 1 Servings
Ingredients
3/4 c catsup
3 tb soy sauce
1 tb liquid smoke
1/2 c brown sugar
1 tb ground ginger
2 cloves garlic, minced
Instructions
Combine all ingredients and heat until sugar is dissolved and bubbly.
[Home] Chinese Barbecue Sauce - Char Sui [Home]
Title: Chinese Barbecue Sauce - Char Sui
Yield: 13 Servings
Ingredients
1/2 c sherry
4 cloves garlic
6 tb soy sauce
2 ts plum sauce
2 tb black bean paste
6 tb hoisin sauce
2 ts salt
1 1/2 ts chinese 5-spice
1/2 c sugar
Instructions
Mix together well. Heat in double boiler - add cornstarch for thickening.
Posted to bbq-digest by wight@odc.net on Nov 19, 1998, converted by
MM_Buster v2.0l.
[Home] Chinese Barbecue Sauce [Home]
Title: Chinese Barbecue Sauce
Yield: 1 Servings
Ingredients
3/4 c catsup
1/2 c brown sugar
3 tb soy sauce
1 tb ground ginger
1 tb liquid smoke
2 cloves garlic, minced
Instructions
Combine all ingredients and heat until sugar is dissolved and bubbly.
[Home] Chinese Barbecue Stir-Fry [Home]
Title: Chinese Barbecue Stir-Fry
Yield: 1 Servings
Ingredients
1/2 c bottled hoisin sauce
2 tb balsamic vinegar or
-distilled -- wh; ite vinega
2 ts brown sugar
1/4 ts garlic powder
1/4 ts ground black pepper
1 lb skinless, boneless chicken
-breast h; alves -- in bite
2 tb cooking oil
1 md sweet pepper; in strips
1 lg onion, halved crosswise,
-sliced --; in rings
1 lg carrot, thinly bias sliced
--- or
1 about 7-10 baby carrots
2 ts cornstarch
2 c coarsely chopped chinese
-cabbage --; or regular
1 hot cooked rice
Instructions
Recipe by: Rosie.Baker@state.or.us
For marinade, in a medium mixing bowl combine hoisin sauce,
vinegar, brow Drain chicken well, reserving marinade. Stir cornstarch
into marinade; set
[Home] Chinese Barbecued Baby Back Ribs [Home]
Title: Chinese Barbecued Baby Back Ribs
Yield: 6 Servings
Ingredients
2 tb sugar
1 tb dry sherry
3 tb hoisin sauce
1/2 ts finely chop garlic
1 ds salt optional
1/2 c ketchup
3 lb pork back finger ribs cut 1
-inch wi; de by 3 inch long
Instructions
Place ribs in nonreactive, plastic, bowl with a lid. In a separate
bowl, combine marinade ingredients; sugar, sherry, hoisin sauce,
garlic, salt (if desired) and ketchup. Mix well and spoon over ribs.
Place cover on bowl and shake to coat ribs thoroughly with marinade.
Place in refrigerator and marinate for 4 hours or longer. Shake once
or twice while marinating to coat again.
To avoid mess, cover cookie sheet with aluminum foil. Take ribs from
refrigerator and shake to coat again. Place ribs on their sides on
cookie sheet. Don't crowd, or they won't be crispy. Bake at 350
degrees for 30 minutes. Turn over with tongs and bake additional 20-
30 minutes. Check carefully last 10 minutes of baking to prevent
burning.
[Home] Chinese Barbecued Chunks [Home]
Title: Chinese Barbecued Chunks
Yield: 8 Servings
Ingredients
-------------------------COMBINE IN 2 QUART PAN---------------------------
2 c tvp chunks
2 c boiling water
2 tb ketchup
----------------------------MIX IN SMALL PAN------------------------------
1/3 c ketchup
1/4 c brown sugar
2 tb dark sesame oil
2 tb tamari
2 ts 5 spice powder *
Instructions
* 5 Spice powder may be obtained in a health food store or a Chinese
grocery store.VERY hot! OR may be made by combining 1 t ground
fennel, 1 t cinnamon, 1/2 t ground star anise, 1/2 t ground cloves
and 1/4 t Szechuan or cayenne pepper.
Take first three ingredients, mix and let stand 10 minutes. Cover
tightly and microwave on medium for 10 minutes or simmer on top of
stove 20 minutes, adding more liquid if needed.
Heat sauce, adding any liquid from the chunks. Stir well and when
sauce is boiling, mix with the chunks. Let marinate 30 minutes or
longer. Before serving, bake in the marinade in a covered dish in a
microwave on medium power about 5 minutes, stirring once. OR bake at
350F until chunks and sauce are hot.
Spicy and aromatic. Serve with toothpicks as an appetizer or mix with
cooked rice for a main dish. Makes about 1 quart.
Per appetizer serving: Calories:53, Protein:4gm, Carbohydrates: 7gm,
Fat:2gm FROM The TVP Cookbook, Dorothy Bates ISBN: 0-913990-79-5
Typed for MealMaster by Susan Grabowski on 5/7/93
[Home] Chinese Barbecued Pork (Cha Shu [Home]
Title: Chinese Barbecued Pork (Cha Shu
Yield: 4 Servings
Ingredients
2 lb pork or pork loin, boneless
3 tb soy sauce
2 tb hoi-sin sauce
2 tb sherry or rice wine
1/2 ts salt
3 cl garlic, crushed and minced
2 tb sugar
1/3 c honey (orange blossom honey
-is best; )
Instructions
Cut pork into strips about 5" long X 2" wide X 1" thinck. Mix alabove
ingredients, except honey, in a bowl. Marinate meat, cover and
regrigerate overnight. Preheat oven to 350 degrees F. Line pan with
foil and pour 1 cup water into roasting pan. Place meat on a wire
rack in pan and bake 30 minutes on one side. Turn meat over and bake
another 30 minutes. Baste every 10 minutes with leftover marinade. If
water in pan dries up, add a little more. After baking one hour,
brush the meat with honey on one side first. Place meat in broiler to
brown for a few minutes. Thrn turn meat over, brush with honey and
brown for a few additional minutes.
Chani #2 @1357
[Home] Chinese Barbecued Pork (Cha Siu) [Home]
Title: Chinese: Barbecued Pork (Cha Siu)
Yield: 5 Servings
Ingredients
1 lb lean pork butt
1/4 ts salt
1 dash of pepper
1 1/4 tb sugar
2 ts thin soy sauce
1 ts roasting salt
1 1/2 ts oyster sauce
1 1/2 ts hoisin sauce
2 ts white wine
1 tb honey
1 c water (for roasting)
Instructions
1. Cut meat into pieces approximately 5" x 2"x 1"
2. Sprinkle meat with each of the remaining ingredients, except
water, mix well, and marinate over night (or for at least 5 hours) in
the refrigerator.
3. Pre-heat oven at 375 degrees.
4. In a roasting pan add 1 cup water. Place rack on top. Place pork
on rack and roast for 1/2 hour on each side. Total cooking time 1
hour. Baste 3 or 4 times. Do not cover.
NOTE: Barbecued pork can be frozen for 3 months or refrigerated for 1
week.
[Home] Chinese Barbecued Pork Bun (Cha Siu Bow) [Home]
Title: Chinese: Barbecued Pork Bun (Cha Siu Bow)
Yield: 16 Servings
Ingredients
1/3 c warm water
1/2 ts sugar
1 pk dry yeast
2 1/2 c flour
1/2 ts salt
2 tb shortening
1 1/4 c low fat milk
16 pieces white paper 2
Instructions
inches
2 1/2 c Cake flour - square
4 tb Sugar
[Home] Chinese Barbecued Pork Chops [Home]
Title: Chinese Barbecued Pork Chops
Yield: 6 Servings
Ingredients
6 pork chops
1 tipsy marinade:
3 tb barbecue sauce (tomato
-based)
3 tb sugar
2 tb dry sherry, gin, whiskey,
-brandy or; rum
3 tb dark soy sauce or 2 tb
-oyster sauce
1/2 ts five spice powder
1/2 ts salt
1 garlic clove, mashed.
Instructions
Mix all the marinade ingredients together and pour over pork chops.
Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated.
Barbecue pork chops for 15 minutes on each side, basting with leftover
marinade every few minutes. Serve 4-6. Can substitute chicken.
Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens
[Home] Chinese Barbecued Pork Fried Rice [Home]
Title: Chinese Barbecued Pork Fried Rice
Yield: 4 Servings
Ingredients
3 c rice, cooked, cold
2 eggs, beaten
3/4 c barbecued pork, diced*
3 green onion, cut fine
1/2 c green peas and carrots,
-pre-cooked
1/2 c celery, diced
1/2 ts salt, optional
2 3 tbs soy sauce
3 tb oil
Instructions
*The type of meat used can vary. Cooked chicken or Chinese sausage
(Lop Chong) is very good.
Heat 3 tbs oil in wok. Add barbecued pork and celery and cook until
celery is crisp-tender. Add beaten eggs and green onion and continue
frying until eggs are cooked. Immediately add rice, pressing the rice
gently tothe sides and bottom of wok to separate rice kernels.
Stir-fry until blended together. Add soy sauce, salt, peas and
carrots. Mix well and serve hot.
Chani #2 @1357
[Home] Chinese Barbecued Pork With Garlic Sauce [Home]
Title: Chinese Barbecued Pork With Garlic Sauce
Yield: 4 Servings
Ingredients
=== FOR BARBECUED PORK ===
1 tb Hoisin sauce
1 tb Ketchup
1 tb Soy sauce
2 ts Minced garlic
1/2 ts Sugar
3/4 lb Pork tenderloin
=== FOR GARLIC SAUCE ===
2 tb Soy sauce
1 1/2 tb Minced garlic
1 ts Rice vinegar
1 ts Sugar
1 ts Asian chili oil
(or 1 teaspoon Asian sesame
-oil plu
Tabasco to taste)
1/4 c Fresh coriander leaves;
-washed well,
spun dry, and torn
Instructions
Preheat oven to 350 degrees, and line a shallow baking pan with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic,
and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce
mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat
thermometer inserted in center registers 160 degrees. Cool pork completely
in baking pan.
In a small bowl stir together sauce ingredients until sugar is
dissolved. Transfer pork to a cutting board and with a knife held at a 45
degree anglecut meat across grain into thin slices. Arrange pork,
overlapping slices slightly. Spoon garlic sauce over pork and sprinkle
pork with coriander. This recipe yields 4 servings.
Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Gourmet Magazine
From the TV FOOD NETWORK - (Show # CL-D106 broadcast
04-10-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-09-1998
- - - - - - - - - - - - - - - -
- -
Contributor: Sara Moulton
Preparation Time: 0:00
[Home] Chinese Barbecued Pork [Home]
Title: Chinese Barbecued Pork
Yield: 4 Servings
Ingredients
2 lb boneless pork shoulder; cut
-into 8x2-1/2x1/2 piec
Instructions
----------------------------------MARINADE----------------------------------
5 ts sugar
1 1/2 ts salt
2 cloves garlic; minced
1 ts ginger juice
4 tb ketchup
4 tb soy sauce
5 ts white wine
1 ts five spice powder
--------------------------------BASTING SAUCE-------------------------------
1 tb hoisin sauce
1/4 c honey
Date: Thu, 2 May 1996 04:03:00 GMT
From: Anne Sheresky
Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to
375F and place marinated pork on a rack over a roasting pan filled with 1
cup of water. Bake for 20 minutes, basting occasionally with remaining
marinade. Turn and bake another 20 minutes.
Take pan out of oven, swich oven to broil. Baste both sides of pork with
basting sauce and broil for 1 minute on each side.
Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served right
away. Reheat with a little water in roasting pan, or wrap in foil.
Notes: Let the meat marinade at least 8 hours - you will get a much more
tender result. Make extra, it's really good... We serve it cold on a
plate with pickled ginger and green onion flowers as a starter to a Chinese
meal. Or add it to 'La Choy' frozen wonton soup along with some green
onion, and slivered vegetables for a 'homemade' look.
Source: The Joy of Wokking, Martin Yan Unsolicited comments: Anne Sheresky
(sheresky@worldchat.com)
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #122
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Barbecued Ribs [Home]
Title: Chinese Barbecued Ribs
Yield: 6 Servings
Ingredients
4 lb back or side ribs
1/2 c ketchup
1/2 c hoisin sauce
3 cloves garlic, minced
1 tb minced fresh ginger root
1 tb hot chinese chili paste
3 tb soy sauce
1 ts oriental sesame oil (opt.)
1 tb dijon mustard
2 tb honey
Instructions
Cut the racks of ribs in half. Cook the ribs in simmering water for
45 minutes. Drain and cool.
Combine the remaining ingredients. Marinate the ribs in the
refrigerator for 1 hour or overnight.
Barbecue for 10 to 15 minutes per side (or bake for 10 ~ 15 minutes
per side at 400oF). Brush with any excess marinate during the
cooking. Yield: 6 servings Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern.
[Home] Chinese Barbecued Spareribs (Hom) [Home]
Title: Chinese Barbecued Spareribs (Hom)
Yield: 4 Servings
Ingredients
3 1/2 lb pork ribs
2 ts salt
12 ts freshly ground black pepper
--------------------------TANGY BARBECUE SAUCE----------------------------
1 1/2 tb peanut oil
2 tb finely chopped shallots
2 tb finely chopped scallions
1 tb finely chopped garlic
1 tb finely chopped fresh ginger
2 tb fine. chopped fresh cilantro
3 tb finely chopped fresh chiles
2 tb rice wine or dry sherry
3 tb hoisin sauce
2 tb sugar
2 ts chinese sesame oil
1 tb orange zest
2 tb chinese chili bean sauce or
-satay p; aste
2 ts tomato paste
1 ts chinese white rice vinegar
-=or=- ci; der vinegar
1/2 c orange juice
1 1/2 tb light soy sauce
1 1/2 tb dark soy sauce
1 ts salt
1 ts freshly ground black pepper
Instructions
PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and
place in a baking dish and cook for 2 hours to render the fat and
tenderize the meat. Remove the ribs from the dish, drain the fat and
set aside. Heat a wok or large frying pan and add the oil. Quickly
add the shallots, scallions, ginger and garlic. Stir-fry for 20
seconds and add the rest of the sauce ingredients. Reduce the heat
and simmer the sauce gently for 15 minutes. Allow the sauce to cool.
(These steps can be done hours ahead or even the night before.) When
you are ready to cook the ribs, smear them with the barbecue sauce.
Make a charcoal fire and, when the coals are ash white, grill the
ribs, basting with any remaining sauce. Cook the ribs for 5-to-10
minutes on each side, depending on thickness. Serve immediately.
Makes 4 to 6 Servings
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
[Home] Chinese Barbecued Spareribs No 2 [Home]
Title: Chinese Barbecued Spareribs No.2
Yield: 1 Servings
Ingredients
2 lb spareribs
2 tb thin soy sauce
3 tb koon chun hoisin sauce
1/2 ts hot chili oil
1 tb dry marsala
2 tb dark soy sauce
3 tb orange honey
1 clove garlic
1 green onion
Instructions
Preparation: Chop ribs into 2" sections. Mix remaining ingredients
and marinate ribs in mixture for 4-6 hours, turning several times. If
you marinate overnight, keep refrigerated, allow to warm up before
baking.
Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade.
Place ribs on rack in roasting pan. Bake at 325 degrees for 45
minutes, basting every 15 minutes. Turn up heat to 375 and finish
undisturbed for 15 minutes - until slightly rusty. Serve hot.
[Home] Chinese Barbecued Spareribs [Home]
Title: Chinese Barbecued Spareribs
Yield: 1 Servings
Ingredients
3 lb to 3 1/2 lb spareribs *
1 tb sugar
2 tb fermented red bean curd
3 tb light soy sauce
1 tb ground bean sauce
3 tb hoisin sauce
2 tb sesame paste
1/4 c honey
2 tb dark soy sauce
Instructions
* cut into two or three strips across the bone
Rub ribs all over with 1 tablespoon sugar and let stand for 30
minutes. Preheat oven to 450F.
Blend the red bean curd, light soy, bean sauce, hoisin and sesame
paste together and rub over the rack of ribs. Line a deep baking
dish with aluminum foil, fit a rack over it and arrange the spareribs
on the rack. Put the pan in the oven and roast for 20 minutes. Turn
the ribs and roast for 15 minutes.
Meanwhile, heat about 1/4 cup honey with 2 tablespoons dark soy in a
small saucepan over low heat. Baste one side of the ribs with the
mixture and roast for 10 minutes. Turn, baste again with the honey
mixture and roast for 5 to 10 minutes longer. Remove the ribs from
the oven, allow them to sit for 10 minutes, cut into separate ribs
and serve.
Posted by Stephen Ceideberg; October 5 1992.
[Home] Chinese Barbeque Sauce #14 [Home]
Title: Chinese Barbeque Sauce #14
Yield: 1 Servings
Ingredients
3/4 c catsup
3 tb soy sauce
1 tb liquid smoke
1/2 c brown sugar
1 tb ground ginger
2 cloves garlic, minced
Instructions
Combine all ingredients and heat until sugar is dissolved and bubbly.
[Home] Chinese Barbeque Sauce - Char Sui [Home]
Title: Chinese Barbeque Sauce - Char Sui
Yield: 13 Servings
Ingredients
1/2 c sherry
4 ea cloves garlic
6 tb soy sauce
2 ts plum sauce
2 tb black bean paste
6 tb hoisin sauce
2 ts salt
1 1/2 ts chinese 5-spice
1/2 c sugar
Instructions
Mix together well. Heat in double boiler - add cornstarch for
thickening.
[Home] Chinese Barbeque Sauce [Home]
Title: Chinese Barbeque Sauce
Yield: 1 Servings
Ingredients
3/4 c catsup
1/2 c brown sugar
3 tb soy sauce
1 tb ground ginger
1 tb liquid smoke
2 cloves garlic, minced
Instructions
Combine all ingredients and heat until sugar is dissolved and bubbly.
[Home] Chinese Barbequed Pork #3 [Home]
Title: Chinese Barbequed Pork #3
Yield: 6 Servings
Ingredients
2 pork tenderloins,1.5 lb ea
1 marinade
2 tb light soy sauce
2 tb hoisin sauce
1 tb sherry
1 tb black bean sauce
1 1/2 ts minced gingeroot
1 1/2 ts packed brown sugar
1 clove garlic, minced
1/2 ts sesame oil
1 one pinch 5 spice powder
Instructions
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce,
and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T
chopped fresh coriander for five-spice powder. Szechuan Barbequed
Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1
green onion, chopped. 1. Trim any fat off tenderloin; tuck ends under
and tie each with kitchen string. Place in a shallow glass dish. 2.
Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean
sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder. 3.
Pour marinade over tenderloins and turn to coat. Cover and
refrigerate for at least 2 hours or up to 24 hours; turn
occasionally. Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade.
Pour 1 cup water into pan. Bake, basting generously four times, in a
375F oven for 30-35 minutes, or until meat thermometer inserted at 20
degree angle registers 160F and meat still has a hint of pink. 5.
Remove to cutting board, and tent with foil. Let stand for 10
minutes. 6. Remove string. Using sharp knife, slice pork diagonally
into thin slices.
[Home] Chinese Barbequed Pork From Kaitlin Young [Home]
Title: Chinese Barbequed Pork From Kaitlin Young
Yield: 6 Servings
Ingredients
2 pork tenderloins,1.5 lb ea
1 marinade
2 tb light soy sauce
2 tb hoisin sauce
1 tb sherry
1 tb black bean sauce
1 1/2 ts minced gingeroot
1 1/2 ts packed brown sugar
1 clove garlic, minced
1/2 ts sesame oil
1 one pinch 5 spice powder
Instructions
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce,
and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T
chopped fresh coriander for five-spice powder. Szechuan Barbequed
Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1
green onion, chopped. 1. Trim any fat off tenderloin; tuck ends
under and tie each with kitchen string. Place in a shallow glass
dish. 2. Marinade: Whisk together soy sauce, hoisin sauce, sherry,
black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice
powder. 3. Pour marinade over tenderloins and turn to coat. Cover and
refrigerate for at least 2 hours or up to 24 hours; turn
occasionally. Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade.
Pour 1 cup water into pan. Bake, basting generously four times, in a
375F oven for 30-35 minutes, or until meat thermometer inserted at 20
degree angle registers 160F and meat still has a hint of pink. 5.
Remove to cutting board, and tent with foil. Let stand for 10
minutes. 6. Remove string. Using sharp knife, slice pork diagonally
into thin slices.
[Home] Chinese Barbequed Pork [Home]
Title: Chinese Barbequed Pork
Yield: 6 Servings
Ingredients
1/4 c soy sauce
2 tb red wine
1 tb brown sugar
1 tb honey
2 ts red food coloring
1/2 ts cinnamon
1 green onion; halved
1 clove garlic; minced
2 12 ounces pork tenderloin
Instructions
Trim all fat from meat. Combine soy sauce, wine, sugar, honey, food
coloring, cinnamon, onion and garlic in large bowl. Add meat; turn to
coat completely. Cove and refrigerate 1 hour or overnight, turning meat
occasionally. Reserve marinade. Place meat on a wire rack in a baking
pan. Bake 45 minutes at 350F, or until no longer pink in the center,
turning and basting frequently with marinade.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Basic Won Ton [Home]
Title: Chinese: Basic Won Ton
Yield: 1 Servings
Ingredients
10 chinese mushrooms, small
1/4 lb prawns
5 fresh water chestnuts (or 7
- canned; ones)
1/2 lb ground pork
1 green onion, finely chopped
1 pk wonton skins
1 ts salt
1/2 ts sugar
1 ts thin soy sauce
1 ts oyster sauce
1 dash of pepper
1 1/4 tb cornstarch
1 sm egg
Instructions
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,
and discard stems; then, chop into very small pieces.
Shell, devein and wash prawns. Chop into very small pieces
Peel and crush water chestnuts with the flat side of the cleaver. If
you don't have a cleaver, chop the water chestnuts into very fine
pieces.
Combine mushrooms, prawns, water chestnuts, pork and green onion.
Add all other ingredients and mix well. 1 teaspoon of filling is
used for each wonton.
* *
*
With one corner of the skin toward you, place 1 teaspoon of filling
about an inch from the corner.
Fold one corner to cover the filling.
Told once more...about 3/4 inch.
Turn the won ton so that the triangel is toward you. Dampen the left
corner with a little water.
Swing the right corner away from you and place it on top of the
dampened left corner. As you make this fold, simultaneously pull the
filling toward you with your middle finger. You should finish with a
little "hat-like" effect.
SOURCE: Chopstick, Cleaver and Wok.
[Home] Chinese Bbq Chicken Salad [Home]
Title: Chinese Bbq Chicken Salad
Yield: 1 Servings
Ingredients
1 ts salt & 1 teaspoons soy
1 sauce
2 ts sherry
1 sauce:
2 ts red wine vinegar & 1/4 cup
1 soy sauce
2 ts dark sesame oil & 2 tbsp.
1 sugar
2 ts hoisin sauce & 2 stalks
1 green onion shredd
1 salad:
3/4 head lettuce -- torn into
1 sm piec
1 1/2 boneless, skinless chicken
1 breasts
3 ts sesame seeds
1 mai fun noodles or sai fun
1 noodles (chines
1 oil for deep frying
Instructions
The night (or morning) before serving: mix marinade ingredients, cut
chicken into cubes about 3/4 inch or smaller, and mix chicken pieces
with marinade.
Bake chicken and marinade in dish large enough so that chicken pieces
are spread out (not in a big pile). Bake approximately 25 to 30
minutes at 350 degrees until chicken pieces are cooked. After
sufficient cooling period, place chicken in refrigerator to
chill/store.
While baking chicken, mix sauce. Place in refrigerator to chill.
Anytime before serving: Pour oil in wok or pan until it is at least
one inch deep (two or three inches is much better!). Heat to 375 or
400 degrees. Place a single Mai Fun noodle in hot oil to test. If the
oil is hot enough, the noodle will instantly expand like crackly
popcorn.
Place small quantities of noodles in the hot oil. They will expand
instantly. Be sure all noodles are cooked. Sometimes the expansion
will lift noodles out of the oil before they cook. Flip the uncooked
noodles into the hot oil so they cook too. The cooked noodles don't
retain much oil.
Cook enough noodles to match the amount of lettuce/bean sprouts. The
noodles will shrink when you add the sauce.
Before serving: Mix lettuce and bean sprouts. Place in bowl twice as
large as the lettuce/bean sprouts. Remove the chicken from the
refrigerator. Mix with the lettuce and bean sprouts. Add the noodles.
Mix with the salad. Sprinkle sesame seeds on top of salad. Remove the
sauce from the refrigerator. Stir and pour over salad. Serve
immediately.
Recipe By : whitney@shalom.sybase.com (Whitney Martin)
[Home] Chinese Bbq Pork - Char Siu [Home]
Title: Chinese Bbq Pork - Char Siu
Yield: 8 Servings
Ingredients
Sedgwick -XPST31A; Posted on
- *P
2 lb Pork loin or tenderloin; cut
2 tb Shoyu Sauce (soy sauce)
2 tb Dry sherry
2 tb Sesame oil
1/2 ts Chinese Five Spice Powder;
-(Ng Salt
1/4 c Sugar
2 tb Honey or corn syrup (light)
2 Garlic cloves; finely minced
1 ts Ginger juice (See note)
Instructions
(NOTE: To make ginger juice, take several slices of fresh
ginger and put them in a garlic press and squeeze the
juiice from the fresh ginger.)
Combine all the ingredients except the pork and mix well.
Add the pork slices or chunks and marinate in the
refrigerator for at least six hours or overnight.
Turn the meat over occasionally so that all sides are well
marinated. Place the pork pieces on a wire rack in a
roasting pan and bake in a pre-heated 350 degree oven for
about 50 to 60 minutes or until tender.
During the roasting, baste the meat frequently with the
juices from the roasting pan. If desired, the meat can be
taken from the roasting pan slightly before it should be
done and can be finished off under a broiler or on a
barbecue. You have to watch it carefully if you decided to
use this step because it tends to burn very rapidly due to
the sugar and honey.
The pork can be served hot or cold and can be utilized in
many Chinese recipes.
Aloha..."Kapena"
Formatted for MM by Elayne Caldwell (KVNH17B)
- - - - - - - - - - - - - - - - - -
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From kitpath@earthlink.net Tue Jan 05 13:06:16 1999
At 1/5/99, Chris Benham wrote:
>I need a recipe for Chinese Barbecued Pork. Anyone got one?
>
Chris, here's one...
Preparation Time: 0:00
[Home] Chinese Bbq Pork [Home]
Title: Chinese Bbq Pork
Yield: 0 Servings
Ingredients
1 lb Lean Pork butt
1 1/2 ts Oyster Sauce
1/4 ts Salt
1 1/2 ts Hoisin sauce
1 Dash pepper
2 ts White wine
1 1/4 tb Sugar
1 tb Honey
2 ts Thin soy sauce
1 c Water (for roasting)
1 ts Roasting salt
Instructions
except
ingredients
water -- mix well, and
marinate over night (or for at least 5
hours) in
the refrigerator.
3 Pre-heat oven at 375 degrees.
4 In a roasting pan add 1 cup water. Place
rack on top. Place pork
on rack and roast for 1/2 hour on each
side. Total cooking time 1
hour. Baste 3 or 4 times. Do not cover.
NOTE: Barbecued pork can be frozen for 3
months or refrigerated for 1
week.
- - - - - - - - - - - - - - - - - -
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From brandon@cwnet.com Tue Jan 05 13:34:26 1999
Preparation Time: 0:00
[Home] Chinese Bbq Ribs (Glyn Harris) [Home]
Title: Chinese Bbq Ribs (Glyn Harris)
Yield: 1 Servings
Ingredients
10 oz jar plum jelly
1/3 c dark karo syrup
1/3 c soy sauce
1/4 c chopped green onion
2 cloves garlic, minced
2 ts ground ginger
2 lb spareribs cut into
1 individual ribs
Instructions
Heat jelly, Karo, soy sauce, green onion, garlic, and ginger. Pour
over ribs, cover, and marinate for 2-3 hours. Place on baking rack
and bake at 350 for 1 hour, basting and turning half way through.
[Home] Chinese Bbq Ribs [Home]
Title: Chinese Bbq Ribs
Yield: 6 Servings
Ingredients
6 lb spareribs
1 c ketchup
1/2 c soy sauce
1/4 c lemon or lime juice, (or
-combinatio; n)
1/4 c rice vinegar
1/4 c hoisin sauce
2 cloves garlic, minced
2 ts cornstarch
1/2 c liquid honey
Instructions
In a large pot, cover ribs with water; simmer, covered, for about 1 hour or
just until tender. Drain and arrange in shallow pan.
Mix together remaining ingredients, except honey; stir until cornstarch is
dissolved. Pour over ribs; marinate in refrigerator for at least 2 hours.
Remove ribs, reserving marinade. Cook ribs on grill over medium-hot coals
or on medium setting for 10 minutes, turning once and brushing often with
marinade. add honey to remaining marinade and brush over ribs; cook turning
once or twice and brushing with honey mixture, for about 10 minutes or
until richly glazed. Cut ribs into serving size pieces or one or two ribs
each.
Makes about 6 servings
NOTES : Hoisin sauce and rice vinegar are available at most supermarkets or
specialty shops.
Recipe by: Random House BBQ and Summer food cookbook, p. 55 Posted to
MC-Recipe Digest V1 #654 by Diana Stephens on Jul
1, 1997
[Home] Chinese Bbq Sauce #1 [Home]
Title: Chinese Bbq Sauce #1
Yield: 2 Pounds
Ingredients
1/4 c soy sauce
1/4 c hoisin sauce
2 tb sake or dry sherry
1 small crushed garlic clove
Instructions
This can be used for chicken wings or pork ribs. Cut wings at joints,
as for buffalo wings. Have butcher cut ribs in half horizontally so
they are about 3" long. Cut rack into pieces of 2 ribs each.
Mix marinade ingredients together. Marinate chicken wings and/or
pork ribs and refrigerate for 2 hours in plastic bag, turning every
so often.
To cook: Arrange in foil lined broiler pan, meaty side up. Brush
with marinade. Cover with heavy duty foil and cook at 325 for 45
minutes. Remove foil, brush with marinade. Cook uncovered, brushing
with marinade occasionally, until done. Wings will take about 20
more minutes, ribs about 45 more minutes. Do not over cook, the
outside will get too dark and crunchy.
From: Teri Chesser Date: 10 Feb 97 National
Cooking Echo Ž
[Home] Chinese Bbq Sauce [Home]
Title: Chinese Bbq Sauce
Yield: 1 Recipe
Ingredients
3/4 c catsup
1/2 c brown sugar
3 tb soy sauce
1 tb ground ginger
1 tb liquid smoke
2 cloves garlic, minced
Instructions
Combine all ingredients and heat until sugar is dissolved and bubbly.
Source: Downloaded from AOL, source unknown.
[Home] Chinese Bean Casserole [Home]
Title: Chinese Bean Casserole
Yield: 1 Servings
Ingredients
1 cn french style green beans
1 cn cream of celery soup
1 cn chow mein vegetables
1 cn french fried onions
1/4 ts salt
1/2 c chopped almonds
Instructions
Drain the green beans and chow mein vegetables. Mix all ingredients
into casserole dish and cover, saving some French fried onions, then
bake at 350 degrees for 20 minutes. Remove cover, add onions and bake
10 minutes more.
[Home] Chinese Beans (Pastries) [Home]
Title: Chinese Beans (Pastries)
Yield: 8 Servings
Ingredients
2 c cooked idaho red or pinto
-beans
1/2 c sugar
1/4 ts salt
2 tb butter
1/4 c milk
1 1/2 c flour
1/2 ts salt
1/2 c shortening
6 tb water
1 egg yolk; beaten with 2 tbs.
- water
Instructions
For filling, mash and strain beans. Combine with sugar; and 1/4 teaspoon
salt, butter and milk Cook, stirring until sugar dissolves. Cool For
pastry, sift flour with 1/2 teaspoon salt. Cut in shortening. Add warm
water to form ball. Divide Into 8 parts. Roll each Into a 4 inch square.
Top with mound of bean filling. Fold in all corners and seal. Place on
cookie sheet. Brush with egg yolk mixture. Bake at 425 degrees F for 15 to
20 minutes or until golden. Cool. Yields: 8 pastries
Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary."
on Jan 5, 1998
[Home] Chinese Beef & Beans [Home]
Title: Chinese Beef & Beans
Yield: 1 Servings
Ingredients
1 lb round steak
1 envelope french's brown
1 gravy mix
1 tb soy sauce
1 ts sugar
1/8 ts ground ginger
3 tb salad oil
1 pk frozen french style green
1 beans 10 oz.
2/3 c water
Instructions
Slice steak diagonally into thin strips. Combine contents of gravy
mix, soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat
1/2 of the oil in a large skillet. Add green beans and cook,
stirring, 5 minutes until tender and crisp. Remove from pan. Heat
remaining oil in same pan. Add steak. Cook for 3 to 5 minutes,
stirring until brown. Add beans and water. Cook, stirring until
heated. Serve over hot rice. Randy Rigg
[Home] Chinese Beef & Pea Pods [Home]
Title: Chinese Beef & Pea Pods
Yield: 4 Servings
Ingredients
1 1/2 lb flank steak
1 cn beef consomme (10 1/2 oz)
1/4 c soy sauce
1/4 ts ground ginger
1 pk green onions, sliced
2 tb cornstarch
2 tb cold water
7 oz frozen pea pods, partly thaw
Instructions
Thinly slice flank steak diagonally across the grain. Combine strips
in slow cooker with consomme, soy sauce, ginger and onions. Cover and
cook on low for 5 to 7 hours. Turn control to high. Stir in
cornstarch that has been dissolved in cold water. Cook on high for
10-15 mnutes or until thickened. Drop in pea pods the last 5
minutes. Serve over hot rice.
[Home] Chinese Beef & Tomatoes [Home]
Title: Chinese Beef & Tomatoes
Yield: 8 Servings
Ingredients
4 md tomatoes
2 lb flank steak
3 tb soy sauce
2 tb dry sherry
1 cl garlic,minced
1/2 ts ground ginger
1/8 ts ground black pepper
2 tb oil
1 md green pepper,sliced
1 md onion,sliced
1 beef bouillon cube
3/4 c boiling water
2 tb cornstarch
2 tb cold water
Instructions
Thinly slice beef on the diagonal (for easy slicing,place meat in the
freezer until slightly frozen);place in a snug-fitting bowl.Combine
soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to
coat completely.Cover and refrigerate 8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper and onion saute
for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and
marinate.Bring to boiling point.Reduce heat and simmer,covered for 8
minutes.Blend cornstarch with cold water. Stir into mixture in
skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to
skillet;stir gently.Cover and simmer, just until tomatoes are
hot,about 3 minutes.Serve hot over rice with scallions,if
desired.Serves 6 to 8.
[Home] Chinese Beef And Beans [Home]
Title: Chinese Beef And Beans
Yield: 1 Servings
Ingredients
1 lb round steak
1 envelope french's brown
1 gravy mix
1 tb soy sauce
1 ts sugar
1/8 ts ground ginger
3 tb salad oil
1 pk frozen french style green
1 beans 10 oz.
2/3 c water
Instructions
Slice steak diagonally into thin strips. Combine contents of gravy mix,
soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat 1/2 of the
oil in a large skillet. Add green beans and cook, stirring, 5 minutes until
tender and crisp. Remove from pan. Heat remaining oil in same pan. Add
steak. Cook for 3 to 5 minutes, stirring until brown. Add beans and water.
Cook, stirring until heated. Serve over hot rice. Randy Rigg
[Home] Chinese Beef And Pasta Skillet Supper [Home]
Title: Chinese Beef And Pasta Skillet Supper
Yield: 4 Servings
Ingredients
1 c unsweetened pineapple juice
1 tb reduced-sodium soy sauce
1 tb packed brown sugar
1 ts dry mustard
1 lb lean chuck roast trimmed of
-fat --; cut in 2" cubes
1 1/2 ts dark sesame oil
1 c diced onions
8 oz carrots -- sliced
1 ts minced garlic
1/2 teaspoon grated fresh
-ginger
8 oz spaghetti
1 ts cornstarch
1 tb water
1/2 cup minced scallions
Instructions
In a shallow nonmetal dish, combine the pineapple juice, soy sauce, brown
sugar, and mustard. Mix well. Add the beef and mix well. Cover and
refrigerate for 1 hour, stirring occasionally.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high
heat. Add the oil and heat until hot. Add the onions, carrots, garlic, and
ginger. Cook, stirring, for 5 minutes or until the onions are soft but not
browned. Add the beef mixture. Cook, stirring, for 10 minutes, or until the
beef is no longer pink in the center. Check by inserting the tip of a sharp
knife into 1 cube.
Cook the spaghetti in a large pot of boiling water according to the package
directions. Drain well.
Place the cornstarch in a cup. Add the water and stir until smooth. Add to
the skillet. Cook, stirring, for 2 to 3 minutes, or until the sauce
thickens. Add the spaghetti and scallions; toss well. Cover and cook for 1
minute, or until the spaghetti is hot.
To freeze, pack the Cooled cooked beef and spaghetti in a freezer-quality
plastic container. To use, thaw overnight in the refrigerator. Cover and
microwave on high power for 5 Minutes, or until hot.
Makes 4 servings
From (Copyrighted material, used with permisson from eat-lf@lists.best.com
)
[Home] Chinese Beef And Pea Pods [Home]
Title: Chinese Beef And Pea Pods
Yield: 4 Servings
Ingredients
1 lb flank steak
10 1/2 oz beef consomme - can
1/4 c soy sauce
1/4 ts ground ginger
1 bn green onion; sliced
2 tb cornstarch
2 tb cold water
7 oz frozen chinese pea pods -
-partially
-- thawed
Instructions
Thinly slice flank steak diagonally across the grain. Combine strips in
slow-cooking pot with consomme, soy sauce, ginger and onions. Cover and
cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch
that has been dissolved in the cold water. Cook on high for 10 to 15
minutes or until thickened. Drop in pea pods the last 5 minutes. Serve
over hot rice.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland on Nov
17, 1997.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Beef And Peppers [Home]
Title: Chinese Beef And Peppers
Yield: 6 Servings
Ingredients
1 1/2 lb lean ground beef
2 tb salad oil
1/2 ts garlic; minced
2 beef bouillon cubes
1/4 ts pepper
1/2 ts ginger
6 whole (up to 8) green
-onions, cut i; n 1/4 pieces
4 stalks celery; cut
-diagonally 1/4 pieces
2 tb cornstarch
3 md green peppers; cut in 1/2
-strips
1 tb soy sauce
Instructions
Shape meat into 18 small patties. In large skillet over med. heat, in hot
oil, brown patties and garlic; pour off fat. Add beef bouillon, pepper,
ginger and 1 3/4 cups hot water. Simmer, uncovered, 15 minutes. Add
vegetables; simmer 5 min., stirring occasionally. In cup, combine
cornstarch, soy sauce and 1/4 cup water; stir into mixture in skillet.
Cook, covered 7 to 10 min. til celery is tender crisp.
3 meat exchanges 1 vegetable exchange
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland
on Oct 26, 1997
[Home] Chinese Beef And Rice [Home]
Title: Chinese Beef And Rice
Yield: 1 Servings
Ingredients
1 1/3 c uncooked regular rice
1/4 c salad oil
1 tb salt
3 c boiling water
2 beef bouillon cubes
1 tb + 1 tsp. soy sauce
2 md onions; chopped
4 stalks chopped celery
2 green peppers; chopped
3 c diced cooked beef
Instructions
In large skillet cook and stir rice in oil over medium heat until golden
brown. Add salt, water, bouillon cubes and Soy Sauce. Cover and simmer 20
minutes. Stir in onion, celery, green peppers and meat. Cover tightly.
Simmer 10 minutes longer or until all liquid is absorbed and rice is
tender.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998
[Home] Chinese Beef And Tomato Soup [Home]
Title: Chinese Beef And Tomato Soup
Yield: 2 Servings
Ingredients
1 tb pale dry sherry
1 tb soy sauce
1 freshly ground pepper
2 ts cornstarch
1/4 lb flank steak; thinly sliced
-and cut int
1 tb oil
4 1/4 c chicken stock
2 ts salt
2 tomatoes; peeled and roughly
- choppe
2 eggs; beaten
1 tb chopped scallion
Instructions
From: Anja Wolle
Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989
Mix together the sherry, soy sauce, pepper and cornflour (cornstarch) in a
bowl. Add the beef and turn until well coated. Heat the oil in a pan. Add
the beef and stir-fry until it becomes brown. Add the stock and salt and
bring to the boil. Add the tomato pieces. Cook for 5 minutes, reduce the
heat and slowly pour in the beaten eggs, without stirring so that they
resemble clouds floating on top of the soup. Garnish with the chopped
spring onion (scallion) and serve immediately.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Beef And Tomatoes [Home]
Title: Chinese Beef And Tomatoes
Yield: 8 Servings
Ingredients
4 md tomatoes
2 lb flank steak
3 tb soy sauce
2 tb dry sherry
1 cl garlic,minced
1/2 ts ground ginger
1/8 ts ground black pepper
2 tb oil
1 md green pepper,sliced
1 md onion,sliced
1 beef bouillon cube
3/4 c boiling water
2 tb cornstarch
2 tb cold water
Instructions
Thinly slice beef on the diagonal (for easy slicing,place meat in the
freezer until slightly frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
completely.Cover and refrigerate 8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper and onion saute for 2
minutes.Dissolve bouillon cube in boiling water. Add beef and
marinate.Bring to boiling point.Reduce heat and simmer,covered for 8
minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook
and stir until thickened.Cut tomatoes into wedges;add to skillet;stir
gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve
hot over rice with scallions,if desired.Serves 6 to 8.
[Home] Chinese Beef Jerky [Home]
Title: Chinese Beef Jerky
Yield: 36 Pieces
Ingredients
3 lb flank steak or london broil
1/2 c light soya sauce
4 1/2 c dry sherry
6 ea garlic cloves, minced
1 1/2 tb ginger, fresh, minced
1 1/2 tb red pepper, crushed
1 1/2 tb sesame oil
1 ds pepper
Instructions
Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2" to 2" wide and 4" long. Transfer to a
shallow pan. Combine marinade ingredients and rub thoroughly into
meat. Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate).
Preheat oven to 250 degrees. Line two large baking sheets with foil
and set wire racks on top of each baking sheet. Arrange meat on
racks in single layer. Bake 30 minutes.
Reduce heat to 175 degrees and continue to dry meat another 40
minutes. Meat should be lightly brown, but not burnt. Let meat
contrinue to dry on racks at cool room temperature overnight before
packing into jars.
Dried meat can be brushed lightly with sesame oil for additional
flavor and shine.
[Home] Chinese Beef Kebabs [Home]
Title: Chinese Beef Kebabs
Yield: 1 Servings
Ingredients
1/2 lb beef sirloin, tenderloin, or
1 top round -- cut
1 into strips
1 green pepper squares
1 cherry tomatoes
1 pineapple chunks
1 lemon wedges
1 marinade:
1/3 c sherry
1/2 c vegetable oil
1/3 c soy sauce
1/4 c brown sugar
1 clove garlic -- minced
1/2 ts ginger
Instructions
Combine marinade ingredients and marinate meat 3 hours or overnight in
refrigerator. Alternate meat, vegetables and lemon wedges on skewers.
Brush with marinade.
Preheat grill. Arrange skewers and grill for 8-12 minutes, turning
occasionally.
Recipe By : Rival
From: The Taillons Date: 04 May 97 Eat-L List
(Recipes And Food Folklore) Ž
[Home] Chinese Beef Lo-Mein [Home]
Title: Chinese Beef Lo-Mein
Yield: 1 Servings
Ingredients
2 pk chinese chef instant egg
1 noodles (beef flavor), 3 oz.
1 pk
1/2 bn green onions (chopped) or-
1 lg onion or both
1/2 lb ground lean beef (mixed
1 with
4 tb soy sauce and 2 tbsp.
1 cornstarch)
1/2 lg green bell pepper (chopped)
1/2 sm cabbage (thin shred)
2 tb vegetable oil
Instructions
Date: Fri, 24 May 1996 16:47:44 -0500
From: awilson@tfs.net
Heat oil in skillet. Add ground beef, onions and bell pepper. Stir. When
1/2 done, add cabbage. Cook 2 packages of noodles according to directions
(only 3 minutes). Let set 1 minute. Pour over meat-cabbage mixture. Add
seasonings from noodle package. Makes 3 servings. P. S. Chicken or pork can
be substituted for beef.
Posted to MealMaster Recipes List, Digest #144
[Home] Chinese Beef Noodle Soup [Home]
Title: Chinese Beef Noodle Soup
Yield: 1
Ingredients
2 1/2 lb beef short ribs; cut between
- bones
1 ; into pieces
7 c water
1/3 c soy sauce
1/4 c scotch or medium-dry sherry
1 tb sugar
1 six; (1/4-inch-thick)
1 ; diagonal slices
1 ; fresh gingerroot
8 scallions; trimmed
3 lg garlic cloves; chopped
1 a; (3-inch) cinnamon
1 ; stick
1 ts aniseed
1/4 ts dried hot red pepper flakes
1/2 lb turnips; peeled and cut into
1 ; 3/4-inch cubes
6 oz egg noodles
1 ts asian; (toasted) sesame oil
1 ; if desired
Instructions
In a heavy kettle (at least 5 quarts) combine short ribs, water, soy
sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim
froth. Add gingerroot, 5 scallions, flattened with the side of a large
knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2
hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30
minutes and transfer with a slotted spoon to a cutting board. Chop meat,
discarding fat and bones.
Strain broth through a fine sieve into a large saucepan and add chopped
meat. If finishing and serving soup immediately, spoon off fat. For best
results, chill soup, covered, overnight and discard fat.
Add turnips and simmer, covered 10 minutes. Add noodles and simmer,
covered, stirring occasionally, until tender, about 7 minutes. Soup may
be prepared up to this point 2 days ahead (cool uncovered before chilling
covered). Reheat gently.
Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil
(if using).
Makes about 10 cups.
Gourmet March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Beef Shreds With Green Pepper [Home]
Title: Chinese: Beef Shreds With Green Pepper
Yield: 6 Servings
Ingredients
1 lb flank steak
2 md bell peppers
1 clove garlic
4 tb peanut oil
1/4 ts salt
1 sauce:
1/4 c stock
1 ts thin soy sauce
1 ts chili paste with soybean
1 ts sherry wine
1 1/2 ts (approx) thin cornstarch
-paste
Instructions
Preparation: Remove membrane from flank steak. If it is a thick
slab of meat, slice with grain into thin sheet about 1/4" thick.
Slice across grain into matchsticks about 2 1/2" long. Halve and core
bell pepper; scald pepper halves until color turns bright green;
plunge in cold water to stop cooking process. Slice pepper thinly to
match cooked meat. Peel and quarter garlic clove; add to peanut oil.
Mix sauce ingredients.
Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the
oil; stir; remove garlic when it browns. Add salt to oil; stir. Add
half of flank steak; toss and stir briskly to coat with oil and
prevent scorching of meat. When meat begins to shrivel, remove to
platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat.
Add peppers, sauce, other beef; toss briskly for about 1 minute until
sauce evaporates. Serve.
Garnishing note: Time and inclination permitting, deep-fry about 12
shrimp chips. Arrange on serving platter around beef and peppers.
[Home] Chinese Beef Stew [Home]
Title: Chinese Beef Stew
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Game meats or goat meat may be substituted for the beef for a
delicious and unusual variation. Oxtails can also be braised in this
manner, or even veal shanks. Almost any cut of meat or organ that
requires extensive cooking does well if braised. The strong sauce
keeps the meat flavorful throughout.
Turnips or carrots may be substituted for the Chinese radish, and
chestnuts have a strong, sweet taste that holds up well to braising.
3 lbs brisket of beef or stew beef 4 tablespoons peanut oil
SAUCE:
2 cubes fermented red bean cake * 3 tablespoons hoisin sauce 4
tablespoons Shaoxing wine or dry sherry 4 tablespoons thin soy sauce
1 tablespoon minced garlic 1 whole star anise 1 teaspoon roasted and
crushed Szechuan peppercorns 1 teaspoon five spice powder 2 teaspoons
sugar 6 cups water
1 large (about 1 1/2 to 2 lbs) Chinese (icicle) radish, roll cut.
[Make a diagonal slice, roll daikon 1/4 turn and slice again.
Continue rolling and cutting until done. S.C.]
* [This is nice if you have some laying around, but don't worry if you
don't. The taste can be somewhat bizarre for a Westerner, but it
won't overwhelm the dish S.C.]
1. The preferred cut is brisket of beef, a boneless piece of tough
meat from the underside of the steer, because of its rich, gelatinous
texture when cooked. It is sold in Chinese meat markets as Chinese
stew beef. Any tough beef cut can be used, such as boneless chuck and
bottom round.
2. Trim away the outer layers of fat.
3. Cut the meat into 1 1/2 inch strips.
4. Cut the strips into cubes.
5. Brown the meat on all sides in a wok over a high flame in 3
tablespoons of the oil. Set it aside.
6. In the remaining 1 tablespoon of oil, over a high flame, break up
the red bean curd with a spatula.
7. Add the remaining sauce ingredients. Bring them to a boil.
8. Add the beef to the sauce, reduce the heat to a simmer, cover the
wok, and braise the beef for 2 hours. After 1 1/2 hours, add the
roll-cut radish. Cook for 30 minutes more, until both the beef and
radish are tender.
9. Serve the stew immediately.
Makes 6 servings.
From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and
Schuster, New York. 1981.
Posted by Stephen Ceideburg December 18 1990.
[Home] Chinese Beef Stir-Fry (Aha) [Home]
Title: Chinese Beef Stir-Fry (Aha)
Yield: 6 Servings
Ingredients
1 lb thinly sliced sirloin steak,
1 all visible fat removed
1 1/3 c chicken broth (aha) or
1 commercial low-sodium
1 variety
3 tb cornstarch
3 tb sherry
2 tb light soy sauce
1 tb rice vinegar
1 tb hot pepper oil
1 tb grated fresh ginger
3 cloves garlic, minced
1 tb sesame oil
8 oz package fresh mushrooms,
1 sliced
1 c diced red bell pepper
3/4 c sliced green onion
1/3 c unsalted walnut halves
Instructions
In a small bowl, combine broth, cornstarch, sherry, soy sauce, and
vinegar. Set aside.
Heat hot pepper oil in a nonstick skillet or wok over high heat. Add
ginger and garlic and saute 1 minute. Add beef and stir-fry until
lightly browned. Transfer beef to plate and set aside.
Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan,
reduce heat to medium-high, and steam 5-7 minutes. Add chicken broth
mixture. Return beef to pan and cook until sauce is thickened. Add
onions and walnuts and cook 2 minutes more. Serve over rice if
desired.
Nutritional Analysis: Calories 247 kcal Cholesterol 45 mg Saturated
Fat 3 gm Protein 20 gm Sodium 256 mg Polyunsaturated Fat 4 gm
Carbohydrate 11 gm Total Fat 14 gm Monounsaturated Fat 5 gm
From: American Heart Association Cookbook Fifth Edition Times Books,
1991
Entered by: Lawrence Kellie Sat 11-16-1996 at 12:12:39
Size of Serving: N/A
From: Lawrence Kellie Date: 05 Dec 96 Home Cooking Ž
[Home] Chinese Beef Stir-Fry W Vegetables [Home]
Title: Chinese Beef Stir-Fry W/ Vegetables
Yield: 4 Servings
Ingredients
1 lb good-quality sirloin tips,
-cut into; 1-inch cubes
1 tb dry sherry
1 tb cornstarch
1/2 ts sugar
2 tb plus 1/2 teaspoon vegetable
-oil
1/8 ts fresh ground black pepper
2 cloves garlic; pressed
1 tb oyster sauce
2 large stalks of broccoli;
-stems removed and cut int
2 carrots; peeled and sliced
-on a di
1/2 c beef broth
8 spears water-packed baby
1 corn; drained
20 fresh snow peas
1 scallion; both white and
-green part
Instructions
Marinate the sirloin at room temperature in a mixture of sherry, soy
sauce, 1 teaspoon of the cornstarch, the sugar, 1/2 teaspoon of the
oil, the pepper, and garlic for an hour. Heat 1 Tablespoon of the
remaining oil in a wok over high heat. Stir-fry beef quickly, until
the meat is brown outside and pink inside. Remove.
Mix the remaining 2 teaspoons cornstarch with the oyster sauce.
Reheat the wok with the remaining tablespoon oil. Add the broccoli
and carrots; stir-fry for 30 seconds.
Add the broth, cover the wok, and steam for approximately 1 minute or
until the vegetables are tender but retain their crunch. Add the
corn, snow peas, scallion, beef, and oyster sauce-cornstarch mixture.
Heat quickly, until the sauce is clear and thickened. Serve
immediately over rice or chinese noodles. Makes 4 servings.
From the novel The Cereal Murders by Diane Mott Davidson.
Formatted for MM by Pegg Seevers 7/11/94 From: Lyn Ortiz Date:
05-20-96 (F) Cooking Ž
[Home] Chinese Beef Stir-Fry With Vegetables [Home]
Title: Chinese Beef Stir-Fry With Vegetables
Yield: 4 Servings
Ingredients
1 lb sirloin steak, trimmed;
-tips, 1-inch cubes
1 tb dry sherry
1 tb soy sauce
1 tb cornstarch
1/2 ts sugar
2 tb vegetable oil; plus 1/2 tsp
1/8 ts freshly ground black pepper
2 cloves garlic; pressed
1 tb oyster sauce
2 lg broccoli stalks; stems
-removed
and cut into florets
2 carrots; diagonally sliced
1/2 c beef broth
8 pieces baby corn; canned and
- drained
20 fresh snow peas
1 whole scallion, white and
-green; chopped
Instructions
Marinate the sirloin at room temperature in a mixture of sherry, soy, 1
teaspoon cornstarch, sugar, 1/2 teaspoon oil, pepper, and garlic for one
hour. Rinse two large stalks of broccoli, remove stems, and cut into
florets. Peel carrots. Slice on diagonally. Cut vegetables so that they
will cook to a tender crunch in less than 2 minutes.
Heat 1 tablespoon of the remaining oil in a wok over high heat. Stir-fry
beef quickly, until the meat is brown outside and pink inside. Remove.
Mix the remaining 2 teaspoons cornstarch with the oyster sauce. Reheat the
wok with the remaining tablespoon oil. Add the broccoli florets and
carrots;
stir-fry for 30 seconds.
Add broth, cover the wok, and steam for approximately 1 minute or until the
vegetables are tender but retain their crunch. Add the corn, snow peas,
scallion, beef, and oyster sauce-cornstarch mixture. Heat quickly, until
the
sauce is clear and thickened. Serve immediately to 4.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 672 Calories; 15g Fat (20% calories
from fat); 60g Protein; 75g Carbohydrate; 70mg Cholesterol; 2462mg Sodium
NOTES : A Goldy Bear mystery set in Aspen, Colorado.
A meal at home - inviting palette of emerald, orange, and pale yellow.
Contributor: Diane Mott Davidson. The Cereal Murders
Preparation Time: 1:00
[Home] Chinese Beef With Cashews [Home]
Title: Chinese Beef With Cashews
Yield: 4 Servings
Ingredients
1 lb beef rump steak
4 tb vegetable oil
8 green onions
2 cloves garlic
1 piece fresh ginger root
2/3 c unsalted roasted cashews
1/2 c water
4 ts cornstarch
4 ts soy sauce
1 ts sesame oil
1 ts oyster sauce
1 ts chinese chili sauce
Instructions
1. 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.
2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger
and chop finely.
3. Heat remaining 2 tablespoons vegetable oil in wok over high heat.
Add onions, garlic, ginger and cashews. Stir-fry 1 minute.
4. Mix meat into cashew-vegetable mixture. Combine all remaining
ingredients and pour over meat mixture. Cook and stir until liquid
boils and thickens.
[Home] Chinese Beef With Green Pepper (Lot Tzu Ngow Roh) [Home]
Title: Chinese: Beef With Green Pepper (Lot Tzu Ngow Roh)
Yield: 1 Servings
Ingredients
1/2 lb steak, thinly sliced
1 ts corn starch
1 ts soy sauce
2 ts rice wine
1/4 ts oil
2 lg green peppers
1 md onion
1 clove garlic
1 sl ginger
4 ts cornstarch
1 c chicken broth
2 tb soy sauce
1/4 ts sugar
1 tb chinese black beans
1 (fermented black beans)
2 tb oil
1/2 ts salt
Instructions
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Beef With Green Pepper (Lot Tzu Ngow [Home]
Title: Chinese: Beef With Green Pepper (Lot Tzu Ngow
Yield: 1 Servings
Ingredients
1/2 lb steak, thinly sliced
1 ts corn starch
1 ts soy sauce
2 ts rice wine
1/4 ts oil
2 lg green peppers
1 md onion
1 clove garlic
1 sl ginger
4 ts cornstarch
1 c chicken broth
2 tb soy sauce
1/4 ts sugar
1 tb chinese black beans
1 (fermented black beans)
2 tb oil
1/2 ts salt
Instructions
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.
[Home] Chinese Beef With Green Pepper [Home]
Title: Chinese Beef With Green Pepper
Yield: 1 Serving
Ingredients
1/2 lb steak; thinly sliced
1 ts corn starch
1 ts soy sauce
2 ts rice wine
1/4 ts oil
2 lg green peppers
1 md onion
1 clove garlic
1 sl ginger
4 ts cornstarch
1 c chicken broth
2 tb soy sauce
1/4 ts sugar
1 tb chinese black beans
(fermented black beans)
2 tb oil
1/2 ts salt
Instructions
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.
By Gr8seeksM8 on Jan 8, 1998
- - - - - - - - - - - - - - - - - - -
Per serving: 997 Calories (kcal); 71g Total Fat; (64% calories from fat);
44g Protein; 45g Carbohydrate; 127mg Cholesterol; 4331mg Sodium
Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 5 Vegetable; 0 Fruit; 11 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Chinese Beef With Vegetables (Lf) [Home]
Title: Chinese Beef With Vegetables (Lf)
Yield: 4 Servings
Ingredients
1 ts Peanut oil
2 ts Water
12 oz Round steak; trimmed of fat;
- cut diagonally into
1 md Onion; chopped
1/4 ts Ground ginger
2 c Broccoli; chopped
Carrots; sliced
1 c Beef stock
1 c Snow peas
1/2 c Water chestnuts; drained
sliced
1/2 c Bean sprouts
1 tb Soy sauce
1 tb Cornstarch
--------------------------PER SERVING---------------------------------
*cals
*mg chol
*gm dietary fiber
*gm fat
*mg sodium (analyses do not
-- include the rice, wh
1 gm of fat per; 1/2 cup
Instructions
Place oil and water in large skillet or wok and heat over med-high heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy
sauce and cornstarch. Cover and cook until vegetables are just tender. Mix
the soy sauce and cornstarch together to make a paste. Stir into the other
ingredients and cook, stirring occasionally, until thickened. Serve with
brown rice. Makes 4 servings.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 61 Calories; 1g Fat (20% calories
from fat); 4g Protein; 10g Carbohydrate; 0mg Cholesterol; 736mg Sodium
Preparation Time: 0:00
[Home] Chinese Beef With Vegetables [Home]
Title: Chinese Beef With Vegetables
Yield: 4 Servings
Ingredients
1 ts peanut oil
2 ts water
12 oz round steak; trimmed of fat;
- cut diago
1 md onion; chopped
1/4 ts ground ginger
2 c broccoli; chopped
1 carrots; sliced
1 c beef stock
1 c snow peas
1/2 c water chestnuts; drained
1 sliced
1/2 c bean sprouts
1 tb soy sauce
1 tb cornstarch
Instructions
--------------------------------PER SERVING---------------------------------
1 *cals
1 *mg chol
1 *gm dietary fiber
1 *gm fat
1 *mg sodium (analyses do not
-- inclu; de the rice, wh
1 gm of fat per; 1/2 cup
Place oil and water in large skillet or wok and heat over med-high heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy
sauce and cornstarch. Cover and cook until vegetables are just tender. Mix
the soy sauce and cornstarch together to make a paste. Stir into the other
ingredients and cook, stirring occasionally, until thickened. Serve with
brown rice. Makes 4 servings.
Title: Chinese Beets
Yield: 12 Servings
Ingredients
6 c beets, canned or fresh,
-cooked & sl; iced
1 1/2 c beet liquid
1 c sugar
1 c vinegar
2 tb cornstarch
24 whole cloves
3 tb catsup
1 ts vanilla
3 tb corn or vegetable oil
Instructions
Mix all ingredients, except beets. Bring to a boil, stirring
constantly. Add beets and cook for 3 minutes, stirring occasionally.
Let cool, then store in refrigerator until used.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
From: Robert White Date: 10 Apr 97 National
Cooking Echo Ž
[Home] Chinese Black Bean Vinaigrette [Home]
Title: Chinese Black Bean Vinaigrette
Yield: 1 Serving
Ingredients
1 1/4 ts Minced garlic
1 1/4 ts Minced fresh ginger
2 tb Minced shallots
1/4 c Sesame oil
3/4 c Canola oil
1/2 c Unseasoned rice vinegar
2 tb Soy sauce
2 tb Thai-style chili sauce
2 ts Honey
1/2 c Fermented black beans;
-rinsed
1/4 c Minced cilantro
Instructions
Combine all the ingredients in a mixing bowl. Whisk together until
combined. This may be prepared a day in advance. It is best not to use a
food processor.
This recipe yields about 2 cups of vinaigrette.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9735 broadcast 11-14-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-22-1996
- - - - - - - - - - - - - - - - - -
Contributor: John Ash
Preparation Time: 0:00
[Home] Chinese Black Pepper Steak [Home]
Title: Chinese Black Pepper Steak
Yield: 4 Servings
Ingredients
750 g Eye fillet (in one piece)
2 Onions, sliced
1/2 ts Sesame oil
2 tb Dry sherry
2 ts Sugar
2 ts Grated fresh ginger
1 tb Dark soya sauce
2 tb Whole black peppercorns,
Crushed
Instructions
Partly freeze steak. Cut into thin slices. Combine steak, onions, sesame
oil, sherry, sugar, ginger and soya sauce in bowl. Cover, marinate several
hours or refrigerate overnight. Stir peppercorns through steak mixture.
Stir-fry steak and onions in a wok over high heat until steak is cooked to
your liking.
TNT & Compiled by Imran C.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Boiled Chicken With Onions - Chow Yow Gai [Home]
Title: Chinese Boiled Chicken With Onions - Chow Yow Gai
Yield: 1
Ingredients
1 ea 3 - 3 1/2-pound chicken,
-cleaned
2 bn green onions
1 tb light soy sauce
1 tb sesame oil
2 ts salt
1/2 cup peanut oil, heated
-to smoki; ng point
Instructions
Poach chicken. Debone the chicken and tear the meat into
small strips. Place them on a large platter. Clean the green onions,
and split each onion down the middle. Then cut them up into 1/2-inch
pieces and place over the mound of chicken. Pour the soy sauce and
the sesame oil over the chicken. Pour the salt over the onions. When
you are ready to serve, pour the hot peanut oil over onions and
chicken. Toss like salad. Serve.
[Home] Chinese Brine Pickles [Home]
Title: Chinese Brine Pickles
Yield: 1 Servings
Ingredients
2 tb salt
1 tb szechwan peppercorns
2 small dried red chili
-peppers
1/2 c boiling water
3 1/2 c cold water
4 slices fresh ginger
1 tb dry sherry
4 c total of the following in
-bite-size; pieces:
1 broccoli stems
1 napa cabbage
1 celery
1 cabbage
1 carrots
1 cauliflower
1 daikon
1 green string beans
1 red bell peppers
Instructions
In a mixing bowl, combine the salt, peppercorns, chile peppers and
boiling water, and stir until the salt dissolves. Stir in the cold
water, fresh ginger, and vodka or sherry. Put the vegetables of your
choice into a Chinese pickling jar or 2-quart glass jar. If using a
Chinese pickling jar, seal with water according to the instructions.
If using a regular glass jar, simply cover with plastic wrap. Do not
wrap tightly as gas must escape. Allow the pickles to sit,
unrefrigerated, for 24 hours and serve. The pickles will keep for
several days if sealed and in the refrigerator. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).
Makes: 1 qt
[Home] Chinese Broccoli Rabe [Home]
Title: Chinese Broccoli Rabe
Yield: 6
Ingredients
3 lb broccoli rabe
1 trimmed of thick stems and
-any toug; h
1 leaves
3/4 c vegetable broth
1 1/2 tb tamari or dark soy sauce
1 tb cornstarch
2 ts olive oil
3 md clove garlic; minced
3 thin slices fresh ginger;
-(1/4 inch thick)
1/4 ts red pepper flakes or hot
-chili oil; to taste, up to
1 ts dark sesame oil
Instructions
6 SERVINGS DAIRY-FREE
You can substitute bok choy for broccoli rabe in this recipe. It isn't
necessary to parboil bok choy first, but you will need to stir-fry the
white portions for a few minutes before adding the dark green leafy parts
to the wok.
MEAL PLAN: Before you begin the recipe, bring a large pot of water to a
boil. Cook some rice noodles or soba (buckwheat) noodIes according to
package directions. Drain and toss with a little dark sesame oil. Serve
hot with the broccoli rabe.
Bring large pot of lightly salted water to a boil. Add broccoli rabe and
cook 2 minutes. Drain, rinse under cold running water until cool, then
drain again. Set aside.
Meanwhile, in small bowl, mix broth, tamari or soy sauce and cornstarch
until well blended. Set aside.
In wok or large nonstick skillet, heat oil over medium-high heat, Add
garlic and ginger and stir-fry 20 seconds.
Add broccoli rabe, broth mixture and pepper flakes and stir-fry until
broccoli rabe is tender and sauce is thickened, about 1 minute, Discard
ginger slices. Sprinkle sesame oil over mixture and serve hot.
PER SERVING: 82 CALORIES; 5G PROTEIN; 3G TOTAL FAT; (0G SAT. FAT) 10G
CARBOHYDRATE; 0G CHOLESTEROL; 267MG SODIUM; 5G FIBER
Per serving: 56 Calories (kcal); 3g Total Fat; (44% calories from fat); 1g
Protein; 7g Carbohydrate; trace Cholesterol; 205mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, October 1999, page 31
Converted by MM_Buster v2.0n.
[Home] Chinese Broccoli [Home]
Title: Chinese Broccoli
Yield: 2 Servings
Ingredients
1 lb broccoli
2 tb salted black bean; rinsed
-and drained
2 lg cloves garlic; mashed
2 ts freshly grated ginger
1 tb dark sesame oil
2 tb soy sauce
2 ts sugar
1 ts red pepper flakes
2 tb chopped green onions
1/4 c dry sherry
Instructions
Wash broccoli. Cut flowers off broccoli stalks and divide into bite-size
chunks. Peel stalks and cut into slices. Put it in a pot with remaining
ingredients. Bring to a boil, cover, and steam until the broccoli is just
crunchy-tender. Uncover to evaporate most of the liquid and toss broccoli
well in the black bean sauce before serving with rice.
Recipe by: Jo McGinnis (EAT-L)
Posted to EAT-L Digest by Kaye Sykes on Dec
11, 1997
[Home] Chinese Broiled Chicken Wings [Home]
Title: Chinese Broiled Chicken Wings
Yield: 6 Servings
Ingredients
12 chicken wings
1 clove garlic; minced
2 scallions; chopped
1/4 c soy sauce
1 tb sherry; or white wine
1/2 c water
1/4 c honey
2 tb sugar
1 ts hoisin sauce
Instructions
Discard wing tips (save for soup) and divide wings in half, Combine wings
with
rest of ings. in a pot. Bring to a boil, cover, and
simmer 30-40 min., shaking pot occasionally. Uncover and simmer 15 min.
Remove from pan, reserving liquid, Place wings on broiler pan, sprinkle
with
liquid, and broil till crisp, turning and basting at le
ast once.
- - - - - - - - - - - - - - - - - -
Contributor: My files
Preparation Time: 0:00
[Home] Chinese Brown Gravy [Home]
Title: Chinese Brown Gravy
Yield: 2 Servings
Ingredients
1/4 c soy sauce
1 tb cornstarch
1 tb sugar
1 tb sesame oil
1/2 c white wine
Instructions
Blend all ingredients and cook until slightly thickened.
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
[Home] Chinese Brown Sauce [Home]
Title: Chinese Brown Sauce
Yield: 1 Servings
Ingredients
1 tb soy sauce
1 tb dry sherry
1 tb water
1 ts sugar
1 ts cornstarch
1 ds sesame oil
Instructions
From: Karen Fernandez
[Home] Chinese Browned Chicken [Home]
Title: Chinese Browned Chicken
Yield: 4 Servings
Ingredients
2 whole chicken breasts,halved
- (or 1; chicken cut up)
2 tb melted butter
2 tb worcestershire sauce
1 tb soy sauce
Instructions
Line baking pan with foil for easier cleaning. Place
chicken on foil, skin side up. Combine remaining
ingredients. Brush chicken with mixture; bake at 350
degrees for 1 hour, basing occasionally with butter
mixture and pan juices. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Six Ingredients
or Less
Title: Chinese Buns
Yield: 12 Servings
Ingredients
1/2 pk active dry yeast
1/2 c warm water -- (105-115f)
2 3/4 c flour -- (divided)
1 sesame oil
Instructions
Dissolve yeast in warm water. Stir in all-purpose flour. Let rise
about
30 minutes, until bubbly.
Stir in 1 1/2 to 1 3/4 cups all-purpose flour. Knead. Let rise until
double in size.
Shape into 12 3-inch circles. Brush with sesame oil. Fold in half.
Let rise 15 minutes. Steam 10 minutes.
NOTE: To steam, suspend a steamer or rack with buns on it over
boiling water inside container with cover. Leave room for steam to
circulate freely. Lid must fit securely. Bring water to boil over
high flame. Cover and steam buns 10 minutes.
Recipe By : Ron West
From: Ron West Date: Wed, 28 Jan 1998 06:35:27
~0600
[Home] Chinese Burritos [Home]
Title: Chinese Burritos
Yield: 4 Servings
Ingredients
4 8 inch
2 c chicken and sweet pepper
1 stir fry
4 oz canned mushrooms -- sliced
1 and drained
1/4 c plum preserves
1 flour tortilla
Instructions
Wrap tortillas in foil. Heat in a 350ø oven for 10 minutes to soften.
meanwhile, in a med saucepan stir together the reserved Chicken and
Sweet pepper stir fry, mushrooms, and plum preserves. Cook and stir
over med heat about 5 minutes or till heated through.
To assemble, spoon 1/4 of the chicken mixture down the center of each
tortilla. Fold in the opposite sides of the tortilla so they overlap.
Recipe By : Better Homes and Gardens
From: James And Susan Kirkland Date: 09 Sep 97 Mastercook
Recipes (Mailing List) Ž
[Home] Chinese Butterfly Shrimp [Home]
Title: Chinese Butterfly Shrimp
Yield: 4 Servings
Ingredients
1 lb jumbo shrimp *
3 tb flour
1/2 tb cornstarch
1 tb white cornmeal
1/4 ts baking powder
3/4 ts salt
1 c milk
-------------------------barbecue sauce-------------------------------
1/2 c soy sauce
2 tb honey
2 tb dry sherry
1/2 ts pepper
1 garlic clove; minced
Instructions
* peeled, deveined and butterflied with tail intact. Mix dry ingredients
together; add milk to make a thin batter; dip each shrimp in batter and
deep fry at 375~F 2 to 3 minutes, without crowding, or until golden brown;
serve with barbecue sauce. Barbecue sauce: Heat soy sauce; add remaining
ingredients and simmer 5 minutes.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Chinese Butterfly [Home]
Title: Chinese Butterfly
Yield: 6 Servings
Ingredients
1 lb ground ham
1/2 stalk of celery finely diced
1/2 head of cabbage finely diced
2 finely diced onions
6 egg
1/2 c bread crumbs
6 to 8 fresh oysters
1/2 lb pork sausage
1/4 c soy sauce or to taste
6 whole boneless skinless
-breasts of; chicken butterf
1 paprika
1 dried parsley
1 radish or olive slices for
-garnish
Instructions
Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs,
oysters, sausage and soy sauce in large bowl. Divide the mixture in
six equal parts and mound each part evenly on each butterflied
chicken breast. Sprinkle paprika on top. Add dried parsley and bake
at 350 degrees until brown - 1 1/2 to 2 hours - or until juices run
clear when center is poked with a fork. Garnish with radish slices or
olive slices for a colorful butterfly look. Cut in half to serve.
[Home] Chinese Cabbage & Cilantro Slaw [Home]
Title: Chinese Cabbage & Cilantro Slaw
Yield: 6 Servings
Ingredients
1 lb chinese cabbage
3/4 c red pepper
2 tb green onion
2 tb cilantro
1/4 c lime juice
2 tb vegetable oil
1/8 ts salt
1/8 ts crushed red pepper flakes
1 garlic
Instructions
Combine Cabbage, Red Pepper, Green Onions & Cilantro
in A Large Bowl. Toss
& Set Aside. Combine Lime Juice, Oil, Salt, Red
Pepper Flakes & Garlic in A Smallbowl, Stirring With
A Wire Whisk Unitl Well Blended. Pour Lime
Juicemixture Over Cabbage Mixture, Tossing Well.
Cover & Chill Throughly. (Fat 4.8. Chol. 0.)
[Home] Chinese Cabbage & Sheeps Cheese [Home]
Title: Chinese Cabbage & Sheeps Cheese
Yield: 4 Servings
Ingredients
9 oz onion
4 tb olive oil
2 sprigs of fresh thyme
2/3 tb wine vinegar
1 salt, pepper
29 oz chinese cabbage
8 oz sheeps cheese
Instructions
1. Peel and chop onions. 2. Heat oil in a skillet and saute the
onions in it and with the oil put in a bowl. 3.Chopp the thyme finely
and mix together ,with the vinegar, under the onion mix. 4.Season
with salt and pepper. 5.Clean cabbage and cut into small stripes;add
to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand
for one hour, taste and season again if nessesary Translated by
Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
[Home] Chinese Cabbage And Cilantro Slaw [Home]
Title: Chinese Cabbage And Cilantro Slaw
Yield: 6 Servings
Ingredients
1 lb chinese cabbage
1 finely shredded
3/4 c thinkly sliced red pepper
2 tb finely chopped green onions
2 tb finely chopped fresh
1 cilantro
1/4 c lime juice
2 tb vegetable oil
1/8 ts salt
1/8 ts red pepper flakes
1 cl garlic sliced
Instructions
Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss
& Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A
Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime
Juicemixture Over Cabbage Mixture, Tossing Well. Cover & Chill Throughly.
(Fat 4.8. Chol. 0.)
[Home] Chinese Cabbage And Sheeps Cheese [Home]
Title: Chinese Cabbage And Sheeps Cheese
Yield: 4 Servings
Ingredients
9 oz onion
4 tb olive oil
2 sprigs of fresh thyme
2/3 tb wine vinegar
1 salt, pepper
29 oz chinese cabbage
8 oz sheeps cheese
Instructions
1. Peel and chop onions. 2. Heat oil in a skillet and saute the
onions in it and with the oil put in a bowl. 3.Chopp the thyme finely
and mix together ,with the vinegar, under the onion mix. 4.Season
with salt and pepper. 5.Clean cabbage and cut into small stripes;add
to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand
for one hour, taste and season again if nessesary Translated by
Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
[Home] Chinese Cabbage Basics [Home]
Title: Chinese Cabbage Basics
Yield: 1 Servings
Ingredients
------------------SELECTING,STORING,PREPARING-------------------------
Instructions
ALSO CALLED: Celery Cabbage
SEASON: All year.
LOOK FOR: Crisp, fresh looking cabbage, free from blemishes.
TO STORE: Refrigerate; use within 3 days.
TO PREPARE: Cut bottom from stalk. Separate into ribs; rinse and
slice.
TO COOK: Toss with seasonings for salads, use in stir fry.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2
From: Dorothy Flatman Date: 22 Mar 96
[Home] Chinese Cabbage On Brown Rice [Home]
Title: Chinese Cabbage On Brown Rice
Yield: 4 Servings
Ingredients
10 oz firm tofu
2 tb sesame oil
1 tb grated fresh ginger
1/4 ts crushed red pepper flakes
2 carrots,julienned
1 head chinese cabbage
7 oz jar straw mushrooms,drained
6 oz fresh or thawed snow peas
3 c cooked brown rice
1 soy sauce
Instructions
Drain tofu and cut into 1/2" thick slices,cut slices into 1/2"
strips;set aside.Alternately,using a small amount of oil in a non
stick skillet,fry tofu strips on range about 10 minutes or until
browned.
In a 2 quart glass measure or casserole,combine sesame oil,ginger
and red pepper flakes.Add carrots;toss to coat.Cover with vented
plastic wrap or lid and microwave on high for 3 minutes.
Slice head of cabbage,crosswise,into 1" sections.Add cabbage to
carrot mixture;mix well.Cover again;microwave on high for 4
minutes.Add mushrooms and snow peas.Cover again;microwave on high for
4 minutes.Add tofu and let stand for 4 minutes.Serve over brown
rice.Sprinkle with soy sauce as desired.
[Home] Chinese Cabbage Salad 2 [Home]
Title: Chinese Cabbage Salad 2
Yield: 8 Servings
Ingredients
1 head napa cabbage; chopped
6 green onions; chopped
1/2 c butter
2 pk ramen noodles
1/4 c slivered almonds
1/2 c raw sesame seeds
1 c canola oil
1/2 c cider vinegar
2 ts soy sauce
Instructions
Combine cabbage and green onions in large bowl and set aside. Melt butter
in skillet over medium heat. Crush noodles (do not use seasoning packets),
and add to skillet along with almonds and sesame seeds. Cook, stirring
constantly, until nuts and seeds are tan in color. Remove from heat and set
aside.
In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and
keep at room temperature. About 1/2 hour before serving, mix all salad and
dressing ingredients together in a large bowl and chill until serving.
Makes about 14 cups, or 8 servings of 1 3/4 cups each.
Recipe By : reader in San Antonio Express Newspaper 6/12/96
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 22:31:45 -0800
From: Shirley
[Home] Chinese Cabbage Salad [Home]
Title: Chinese Cabbage Salad
Yield: 6 Servings
Ingredients
1/2 head cabbage; shredded
4 stalks scallion; minced
1/2 c almond slivers; toasted
2 Tablespoons sesame seeds;
-toasted
1/3 c oil
1 Tablespoon soy sauce
1 Tablespoon sesame oil
2 Tablespoons rice vinegar
2 Tablespoons sugar
1 packet Ramen flavoring
1/2 ts ginger; grated
1 cn mandarin oranges
1 pk Ramen noodles
Instructions
Combine all vegetables and fruit. in a large bowl. Mix oil, sesame oil,
rice vinegar, sugar and flavor packet in a jar and shake well. Just before
serving break Ramen noodles into small pieces, mix with sesame seeds and
toss into salad. At the very last minute before serving pour the dressing
onto the salad and toss to combine.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 258 Calories; 23g Fat (75% calories
from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 154mg Sodium
Contributor: Pat Cameron
Preparation Time: 20:00
Title: Chinese Cake
Yield: 1 Serving
Ingredients
3/4 c Sugar
2 Egg whites; beaten stiff
1/2 c Butter
1 c Brown sugar
2 Egg yolks
1 c Nut meats
1/3 c Milk
Salt
1 1/2 c Pastry flour
Vanilla
1 ts Baking powder
Mix cake batter; spread in
-pa
Mix egg whits, beaten stiff
Instructions
brown sugar and nut meats. Spread on batter in pan and bake in 350 degree
oven for approx. 30 minutes
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Preparation Time: 0:00
[Home] Chinese Carrots And Mushrooms [Home]
Title: Chinese Carrots And Mushrooms
Yield: 4 Servings
Ingredients
3 tb butter
12 carrots; sliced paper thin
2 onions; thinly sliced
1 1/2 c fresh mushrooms; thinly
-sliced
1/2 c water
1/2 lemon; juice of
3/4 ts salt
1/4 ts savory
1/4 ts ginger
1/8 ts mace
1/8 ts nutmeg
1/8 ts thyme
1/8 ts pepper
2 tb chopped parsley
Instructions
Melt butter in a large skillet. Add carrots, onion and mushrooms and saut,
until onion is tender. Add water and remaining ingredients and simmer until
tender, about 25 minutes. Yield: 4 to 6 servings.
MARY ANN WRIGHT
NAPERVILLE, IL
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Carryout Noodles [Home]
Title: Chinese Carryout Noodles
Yield: 2 Servings
Ingredients
1 ts canola oil
1 ts asian sesame oil
1 c onion; chopped
1 clove garlic
4 oz chicken breast; skinless &
-boneless
1 tb ginger; grated
2 lg stalks bok choy
8 oz angel hair pasta
1/4 c chicken stock
2 tb dry sherry
1 tb soy sauce
1 1/2 tb hoisin sauce
2 scallions
1/8 ts salt
Instructions
Date: Tue, 18 Jun 1996 07:27:14 -0800
From: Joel Ehrlich
Bring water to a boil in a covered pot. Cook the pasta according to
package directions. Heat the canola and sesame oils together in a non-stick
skillet or wok until very hot. Chop the onion. Stir fry in the oils. Mince
the garlic. Add to the wok. Continue cooking. Wash and dry the chicken and
cut into bite-size pieces. Add to the wok. Stir fry until the chicken
browns. Add the grated ginger. Wash, trim and cut the bok choy into small
pieces. Stir into the wok. Add the chicken stock, sherry, soy sauce and the
hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice the
scallions. Drain the pasta. Stir into the wok. Season with salt.
Sprinkle with scallions. Serve.
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Cashew Chicken 1 [Home]
Title: Chinese: Cashew Chicken 1
Yield: 4 Servings
Ingredients
1 nuts
Instructions
Amount Measure Ingredient -- Preparation Method Recipe By
:
[Home] Chinese Cashew Chicken [Home]
Title: Chinese: Cashew Chicken
Yield: 4 Servings
Ingredients
3 chicken breasts *
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 c bamboo shoots, drained
1 c chicken broth **
1/4 c soy sauce
2 tb corn starch
1/2 ts sugar
1/2 ts salt
4 tb salad oil
1 pk cashew nuts (about 4-oz)
Instructions
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Cashew Nut Chicken (Yiu Gwoh Gai) [Home]
Title: Chinese Cashew Nut Chicken (Yiu Gwoh Gai)
Yield: 8 Servings
Ingredients
3 lb chicken or 2 whole chicken
1 breasts
1/4 lb raw cashew nuts
20 sm chinese mushrooms (or 1
1 medium-size can mushrooms)
4 stalks celery
1/2 c bamboo shoot tips (water
1 packed in 15 oz-can)
1 yellow onion, thinly sliced
3 tb oil, approximately
1/2 ts salt
1/2 ts sugar
2 c chicken stock
1 tb cornstarch
------------------------------Water-----------------------------------
----------------------------MARINADE----------------------------------
3/4 ts salt
1/2 ts sugar
1 ts thin soy sauce
1 tb oyster sauce
1 ds pepper
1 tb cornstarch
2 green onions, slivered
3 thin slices ginger root,
1 slivered
2 c oil for deep-frying
Instructions
1. Skin and bone chicken. Cut into 2" x 1/2" pieces.
2. Sprinkle the chicken with each of the ingredients listed under
"marinade," mix well, then add the green onions and ginger. Marinate
for 1 hour.
3. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5
minutes, drain and salt lightly.
4. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off
and discard stems. If you use canned mushrooms, omit this step.
5. Cut celery into 1 1/2" pieces, then cut each piece lengthwise into
strips, julienne style.
6. Cut bamboo shoot tips into thin slices.
7. Peel water chestnuts (using potato peeler) and cut a little off
the top and the bottom of each one. Then cut them into thin slices
and soak in water to prevent them from turning dark. (Canned water
chestnuts are already peeled.)
8. Heat wok, add 1 t. oil and stir-fry the bamboo tips and water
chestmuts together, if you use fresh water chestnuts. (If canned
ones are used, stir-fry them separately in 1 teaspoon oil for 1-2
minutes, adding 2 teaspoons sugar.) Set aside.
9. Heat wok, add 1 teaspoon oil and stir-fry mushrooms, celery and
yellow onion for 3 minutes, with 1/2 teaspoon salt and 1/2 teaspoon
sugar. Set aside.
10. Heat wok, add 2 tablespoons oil and stir-fry marinated chicken
for 3 minutes. Add chicken stock, cover and cook for 10 minutes over
medium heat.
11. Add vegetables which have been previously set aside and bring to
a fast boil.
12. Thicken with a mixture made with the cornstarch and 2 tablespoon
cold water. Bring to a boil, cook for 1 minute and turn off the heat.
13. Add cashew nuts, mix thoroughly, and serve.
Serve alone, or with rice.
Yield: Serves 8.
SOURCE: Chopsticks, Clever and Wok.
[Home] Chinese Cashew Nut Prawns (Yiu Gwoh Ha) [Home]
Title: Chinese: Cashew Nut Prawns (Yiu Gwoh Ha)
Yield: 4 Servings
Ingredients
1/2 lb fresh prawns
1/2 cn mini sweet corn
2 stalks celery
2 green onions
2 oz raw cashew nuts (1/2 cup)
2 c water
1 ts salt
1 tb oil
1 c oil for deep-frying
---------------------------THICKENING MIXTURE-----------------------------
2 tb water
1 ts thin soy sauce
1/2 ts dark soy sauce
1 dash of pepper
1 1/2 ts cornstarch
Instructions
Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups
water. Add the prawns and soak for 1 hour.
Cut each mini corn diagonally into 2 parts.
Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into
strips, julienne style.
Cut green onions into 3/4 inch lengths.
Drain and dry prawns with a paper towel.
In a small saucepan heat 1 cup oil to 325 degrees. Then, deep-fry the
cashew nuts for 3 minutes or until golden brown. Drain off excess oil
and set aside.
Using the same oil as used for the cashew nuts, deep-fry the prawns
for 3 minutes. Remove and set aside.
Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and
green onion for 1 minute, sprinkling lightly with salt and sugar.
Add prawns.
Combine thickening ingredients in a cup; then stir into prawn
mixture. Cook for 1 minute.
Turn off heat, and cashew nuts, mix thoroughly, and serve.
SOURCE: Chosticks, Cleaver and Wok.
[Home] Chinese Cashew Tuna (Or Chicken) Dinner [Home]
Title: Chinese Cashew Tuna (Or Chicken) Dinner
Yield: 1 Serving
Ingredients
1 cn drained tuna or 1 c. cooked
-diced c; (7
1 c diced celery
1/2 c diced onion
3 tb butter or margarine
1 cn condensed cream of mushroom
-soup; (cream of
-- gives nice change)
1 cn drained bean sprouts;
-(16oz.)
1 tb soy sauce
1 c cashew nuts; (have a friend
-who
-- uses peanuts)
chow mein noodles
Instructions
Combine all ingred. except noodles in crock pot. Stir well, and cook
for 5 to 9 hours on low. Serve over chow mein noodles (or rice) (Very
Pseudo Chinese...I don't even try to pass it off as Chinese...just good)
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Cashew Tuna [Home]
Title: Chinese Cashew Tuna
Yield: 4 Servings
Ingredients
7 oz tuna in water --
1 drain/flake
1 c celery -- diced
1/2 c onions -- minced
3 tb margarine
1 cn cream of mushroom soup --
1 condensed
1 can(16oz)
1 tb soy sauce
1 c cashews -- coarsely chop
1 cn chow mein noddles.
1 bean sprouts -- drained
Instructions
Combine all ingredients except chow mein noodles in Crock-Pot; stir
well. Cover and cook on Low setting for 4 to 9 hours. Serve over chow
mein noodles.
From the recipe files of Carole Walberg
Recipe By : PRK
[Home] Chinese Casserole [Home]
Title: Chinese Casserole
Yield: 1
Ingredients
2 oriental eggplant cut into
-bite siz; e
1 ; chunks
1/3 c frozen peas
1 chopped scallion
1/2 c water; or vegetable broth
2 tb soy sauce
2 tb shao sing rice wine
1/2 ts black bean chile paste
1 tb cornstarch
Instructions
mixed with water to form a thin paste
Put everything except the cornstarch mixture into the pot. Bring to a boil
and simmer covered for 10 minutes. Thicken the sauce with the cornstarch
and serve with brown rice or Japanese soba noodles. The variations are
endless. You can replace the eggplant with firm tofu cut into 1 inch
cubes. This past weekend, I used a mixture of tofu and vegetarian abalone
that I got in an oriental market. The peas can be replaced with any
mixture of green vegetables or mushrooms. I've even used fresh spinach.
Any oriental paste type condiment can substitute for the black bean chile
paste. Chile paste with sweet basil is particularly good. You can also
use a little curry powder, or leave it out altogether.
Per serving: 91 Calories (kcal); trace Total Fat; (2% calories from fat);
5g Protein; 18g Carbohydrate; 0mg Cholesterol; 2118mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Charred Peppers And Zucchini [Home]
Title: Chinese Charred Peppers And Zucchini
Yield: 6
Ingredients
1 c large-diced red bell pepper
1 c large-diced yellow bell
-pepper
2 c sliced zucchini
1 ts salt
------------------------SEASONING SAUCE-------------------------------
1 tb soy sauce
2 ts red wine vinegar
1/2 ts chili oil
1/2 ts sugar
1 tb peanut oil
Instructions
1. Put the peppers and zucchini in a bowl and sprinkle with salt. Allow
to sit at room temperature for 1 hour.
2. Submerge salted vegetables in cold water, drain and spin or drain dry.
Make sure to dry well or the vegetables will not char properly.
3. To make the seasoning sauce, combine the soy sauce, vinegar, chili
oil, and sugar. Set aside.
4. Place a wok or large cast-iron skillet over high heat until it smokes,
2 to 3 min. Add the oil.
5. Immediately add the peppers and zucchini. Press down occasionally
with the back of a spatula to aid the charring.
6. Cook until the peppers and zucchini are scorched in places and soft,
about 5 min. If they appear to be scorching too rapidly, reduce the heat.
7. Add the seasoning sauce and stir for a few seconds until absorbed.
Serve at room temperature.
Yields 2 cups, serves 6 as a side dish
Copyright: 1995 by Karen Lee and Diane Porter c 1996 Lifetime
Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.
[Home] Chinese Checkerboard Cake [Home]
Title: Chinese Checkerboard Cake
Yield: 1
Ingredients
1 baked; (12-inch round) cake
4 c white frosting
1/2 c purple; blue, orange,
1 ; yellow, green and
1 ; pink frosting
1 c red frosting
60 gumballs; 10 of each
-frosting
1 ; color
Instructions
Frost the cake white. Using a ruler and a knife, lightly mark a six-pointed
star. Frost each section a different color and frost the center red. Let
the
cake sit for a few hours so the frosting forms a crust. Use a marble to
make
indentations, then set in the gumballs.
Converted by MC_Buster.
Per serving: 5067 Calories (kcal); 202g Total Fat; (35% calories from fat);
0g Protein; 839g Carbohydrate; 0mg Cholesterol; 1089mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 40 1/2
Fat; 54 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INE199
Converted by MM_Buster v2.0n.
Title: Chinese Chews 1
Yield: 1
Ingredients
1/2 c margarine
2 tb white sugar
1 c flour
1 1/2 c brown sugar
1 ts vanilla
2 eggs
1/4 c coconut
1/4 c nuts
2 tb flour
Instructions
Mix together the margarine, white sugar, 1 cup of flour and press into
9x9-inch pan. Bake at 350 degrees for 15 minutes.
Second part: Mix eggs, coconut, nuts, brown sugar, flour, vanilla and
place over the above baked part. Bake again at 350 degrees for 25 minutes.
Joyce Bechtel (Waitress)
Ida Miller (Cook)
Per serving: 2575 Calories (kcal); 128g Total Fat; (44% calories from fat);
33g Protein; 333g Carbohydrate; 374mg Cholesterol; 1272mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 24
Fat; 14 Other Carbohydrates
Recipe by: Amish County Cookbook - Joyce Bechtel & Ida Miller
Converted by MM_Buster v2.0n.
[Home] Chinese Chews For The Boys [Home]
Title: Chinese Chews For The Boys
Yield: 1 Servings
Ingredients
-----------------------JONI CLOUD SSMW41A-----------------------------
1 c dates; pitted and chopped
1 c pecans; chopped
3/4 c flour; sifted
1 c sugar
1 ts baking powder
1/4 ts salt
2 eggs; well beaten
Instructions
Combine the Dates and Pecans. Mix and sift flour,
baking powder and salt, sift over the nuts and dates.
Combine the eggs and sugar, add to flour mixture. Mix
well. Spread mixture into a greased pans. Bake in a
moderate oven (350 F) for 40 minutes. Cut into Bars.
Source: Pack a Treat for the Boys Afloat or Ashore
1943 Paper
Title: Chinese Chews
Yield: 1 Servings
Ingredients
2 ea eggs
1 c sugar
1/2 c flour
1/2 ts baking powder
1/4 ts salt
1 c dates; chopped
1 c nuts; chopped
Instructions
Beat eggs until light. Add sugar and blend. Sift together dry
ingredients, add to egg mixture. Stir in dates and nuts. Spread
mixture in well buttered pan and bake in slow oven 300 F. about 20
minutes. When cool cut into squares and roll in granulated sugar.
Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware County, OH
[Home] Chinese Chicken & Mushroom Soup [Home]
Title: Chinese Chicken & Mushroom Soup
Yield: 6 Servings
Ingredients
110 g chicken leg meat; skinned
1 tb sherry; or rice wine
1 tb light soy sauce; (1)
25 g chinese dried mushrooms
1100 l chicken stock
1 tb spring onions; chopped
25 g raw ham; or lean bacon
1 tb light soy sauce; (2)
2 ts oil
Instructions
Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the
chicken into 1 cm. cubes. Put them in a bowl together with the sherry
or rice wine and the soy sauce (1) and let the mixture stand 10
minutes or so. When the mushrooms have soaked, drain them and squeeze
out excess liquid. Remove and discard the stems and finely shred the
caps into thin strips. Finely shred the ham or bacon (should be
smoked) into thin strips.
: Bring the stock to a simmer in a large pot. Drain the marinade
(but not the chicken cubes) into the stock. Add the mushrooms, finely
chopped spring onions, ham or bacon and remaining soy sauce (2).
Continue to simmer the soup and meanwhile heat the oil in a wok or
large frying pan. When really hot, stir fry the chicken over high
heat until they are nicely brown - this should take about 5 minutes.
Drain them on kitchen paper and then add them to the soup. Simmer
together for 5 minutes and the soup is ready to serve.
Notes. This soup would also go well with French bread and butter
for a non chinese meal. It also re-heats well, tasting even better
when made one day and eaten the next.
Recipe Ken Hom's Chinese Cookery
Mmed IMH Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 26 Jun 96
[Home] Chinese Chicken & Noodles [Home]
Title: Chinese Chicken & Noodles
Yield: 4 Servings
Ingredients
1/4 c margarine, imitation
1 md green bell pepper --
1 chopped
1 md red bell pepper -- chopped
1 md onion -- chopped
1/4 c apple cider vinegar
1/4 c soy sauce
1/4 c pineapple juice
2 tb sugar
2 tb cornstarch
2 tb water
8 oz pasta
1 lb chicken breast halves
1 without skin -- boneless
1 five spice powder -- to
1 taste
Instructions
Saute vegetables in butter until almost soft. Cut chicken into bite
size chucks. Season chicken with five spice powder sparingly. Add
chicken and mushrooms. Stir fry on high heat very fast, until chicken
is done. Turn down heat. Then add apple cider, soy sauce and
pineapple juice. Can add more soy sauce and pineapple if needed. Add
sugar. Mix cornstarch and water together and add and turn on very
high heat until thickens. Can add just a very little pinch of five
spice to mixture, but be careful with five spice. It's very strong.
To make lower fat, can saute vegetables with 1/2 margarine and 1/2
chicken broth. Can make lower in Sodium if use low sodium soy sauce.
When seasoning chicken breasts, use five spice sparingly. Toss with
noodles.
Recipe By : Rhonda Guilbeaux
[Home] Chinese Chicken And Noodles [Home]
Title: Chinese Chicken And Noodles
Yield: 4 Servings
Ingredients
1/4 c margarine, imitation
1 md green bell pepper --
1 chopped
1 md red bell pepper -- chopped
1 md onion -- chopped
1/4 c apple cider vinegar
1/4 c soy sauce
1/4 c pineapple juice
2 tb sugar
2 tb cornstarch
2 tb water
8 oz pasta
1 lb chicken breast halves
1 without skin -- boneless
1 five spice powder -- to
1 taste
Instructions
Saute vegetables in butter until almost soft. Cut chicken into bite size
chucks. Season chicken with five spice powder sparingly. Add chicken and
mushrooms. Stir fry on high heat very fast, until chicken is done. Turn
down heat. Then add apple cider, soy sauce and pineapple juice. Can add
more soy sauce and pineapple if needed. Add sugar. Mix cornstarch and water
together and add and turn on very high heat until thickens. Can add just a
very little pinch of five spice to mixture, but be careful with five spice.
It's very strong. To make lower fat, can saute vegetables with 1/2
margarine and 1/2 chicken broth. Can make lower in Sodium if use low sodium
soy sauce. When seasoning chicken breasts, use five spice sparingly. Toss
with noodles.
Recipe By : Rhonda Guilbeaux
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Chinese Chicken And Walnut Salad [Home]
Title: Chinese Chicken And Walnut Salad
Yield: 8 Servings
Ingredients
1 dressing
1 c corn oil
1/2 c hoisin sauce
1/2 c soy sauce
1/2 c red wine vinegar
1 tb garlic -- chopped
1 tb ginger -- grated
1/2 c sesame seeds
1 salad
1 bn spinach
1/2 bn nappa or chinese cabbage
4 whole carrots -- julienned
1 1/2 c walnuts -- coarsely chopped
1 sweet red pepper --
1 julienned
4 whole scallion -- thinly
1 sliced
2 c skinless boneless chicken
1 breast -- cooked and
1 shredded
Instructions
Combine dressing ingredients and blend well. Refrigerate. Wash spinach
thoroughly and remove stems. Slice into 1/2 inch strips. Wash and core
cabbage. Slice into 1/2 inch pieces. Dry and crisp in the
refrigerator.
Combine greens and remaining salad ingredients in a large bowl. Toss
well. Add dressing to taste and retoss. Reserve dressing may be
stored in a covered glass container in the refrigerator.
Recipe By : Delicious Decisions/tpogue@idsonline.com
From: Terry Pogue Date: 05 Dec 97 Eat-L List
(Recipes And Food Folklore) Ž
[Home] Chinese Chicken Batter [Home]
Title: Chinese Chicken Batter
Yield: 1 Serving
Ingredients
1 egg
3 tb cornstarch
1 ts salt
Instructions
Mix and toss with 1 lb diced chicken breast. Stand 30 minutes and deep fry
until golden
(at 375 degrees)
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
[Home] Chinese Chicken Breasts [Home]
Title: Chinese Chicken Breasts
Yield: 4 Servings
Ingredients
1 ts sesame oil
2 whole boneless, skinless
-chicken br; easts cut in ha
1 ts garlic, minced
1/4 c chopped onion
2 c broccoli spears
1 10 oz. pkg. frozen snow pea
-pods(fr; esh are even bette
Instructions
Start marinating in the morning for maximum flavor.
Heat oil in a non-stick frying pan until it sizzles. Add the
remaining ingredients except snow pea pods. Cover and cook for 5
minutes. Turn chicken breasts over and cook 8 minutes longer. Add
snow pea pods and heat through. Stir and serve. Yield: 4 servings
Typed in MMFormat by cjhartlin@email.msn.com Source: Garlic Recipes
[Home] Chinese Chicken Broth [Home]
Title: Chinese Chicken Broth
Yield: 10 Cups
Ingredients
4 lb chicken bones; see note
2 tb dry sherry
3 sl ginger root
1 scallion
Instructions
NOTE: Save up your chicken bones when cooking other dishes. If you
don't have enough, go ahead and add a couple of whole pieces. Or, if
no one in your family will eat wings, save them in the freezer until
you have enough to make a batch of stock.
Bring a large amount of water to a boil in a stockpot large enough to
hold all the bones and enough water to cover them. Blanch the bones
by dropping them into the boiling water. When the water returns to a
boil, about 3 to 5 minutes, drain the bones in a colander and rinse
with cold water. This blanching ensures a clearer broth.
Rinse and scrub out any clinging scum from the stockpot. Put the
chicken bones back into the pot with just enough cold water to cover
them. Add the sherry, ginger root and scallion, bring the water to a
boil over high heat and immediately turn the heat down to maintain a
simmer. Don't cover the pot.
Skim off any foam or impurities and discard. Simmer, uncovered, for
1 1/2 to 2 hours, or until the chicken is tender and the bones fall
apart easily. Remember, it's the slow simmering that makes a good
broth, so don't rush this process.
Skim off the fat that is on the surface and remove any large bones.
Strain the broth through a fine mesh strainer and through 2 layers of
damp cheesecloth spread over a colander. Cool, uncovered, then
refrigerate the broth in a sealed container until ready to use.
(Remove any congealed fat before using.) Refrigerated, the stock
will keep for about 5 days to 1 week. You may also freeze the broth
in 1- to 2-cup containers for easier use. Serve this broth alone,
salted to taste and garnished with chopped scallion, as a base for
other soup recipes or in stir-fry dishes in place of water.
Nutritional Information: per cup: 32 calories, 2g fat, 3g
carbohydrates, 1mg cholesterol, 46mg sodium. Percent of calories
from fat = 43%.
** Fort Worth Star Telegram - Food section - 10 January 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 07 Mar 97 National
Cooking Echo Ž
[Home] Chinese Chicken Cabbage Salad [Home]
Title: Chinese Chicken Cabbage Salad
Yield: 1 Servings
Ingredients
2 tb sugar
2 ts accent*
2 ts sesame oil
1 ts pepper
1/4 c vinegar
1/3 c salad oil
1 bn bok choy
1 bn napa cabbage
1 pk ramen noodles
1 chicken breast (optional)
4 green onions
1 1/2 c unsalted peanuts (up to 2 c)
Instructions
Mix dressing ingredients (sugar, Accent, oils, pepper and vinegar)
and let stand. Boil and shred chicken breast. Slice bok choy and
cabbage and dice green onions. Break noodles into small pieces.
Combine bok choy, cabbage, chicken, noodles, onions and peanuts. Pour
dressing over combined ingredients and toss to coat.
* Instead of Accent, you can use 1/2 t. each of garlic and celery
salt and 1 t. seasoned salt.
Note: if served immediately, noodles are very crispy. I prefer to let
it sit in refrigerator for a while to "mellow."
This makes a good sized bowl of salad; not sure of the exact
servings, but at least 4-6 people.
[Home] Chinese Chicken Casserole [Home]
Title: Chinese Chicken Casserole
Yield: 4 Servings
Ingredients
10 1/2 oz cream of mushroom soup
1/2 c water
1 c parboiled celery, drained
1 1/2 c cooked chicken meat
5 oz chinese noodles *
8 oz water chestnuts
2 tb chopped onion
Instructions
* Reserve some of the Chinese noodles for the top.
[Home] Chinese Chicken Chunks With Peanuts In Spicy Sauce [Home]
Title: Chinese: Chicken Chunks With Peanuts In Spicy Sauce
Yield: 6 Servings
Ingredients
1/2 c raw peanuts
3 c peanut oil
2 whole chicken breasts at --
1 room temp.
1 lg egg white
1 1/2 tb water chestnut flour
4 green onions
2 lg cloves garlic
1 tb minced ginger root
1/2 c chicken stock
1/2 tb sesame oil
1/2 tb chinese red vingear
1/2 tb dark soy sauce
1 1/2 ts (level) chili paste with --
1 garlic
1 tb dry sherry
1 pn sugar
------------------------------SAUCE-----------------------------------
Instructions
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.
Recipe By :
[Home] Chinese Chicken Chunks With Peanuts In Spicy [Home]
Title: Chinese: Chicken Chunks With Peanuts In Spicy
Yield: 6 Servings
Ingredients
1/2 c raw peanuts
3 c peanut oil
2 whole chicken breasts at --
1 room temp.
1 lg egg white
1 1/2 tb water chestnut flour
1 sauce:
4 green onions
2 lg cloves garlic
1 tb minced ginger root
1/2 c chicken stock
1/2 tb sesame oil
1/2 tb chinese red vingear
1/2 tb dark soy sauce
1 1/2 ts (level) chili paste with --
1 garlic
1 tb dry sherry
1 pn sugar
Instructions
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.
Recipe By :
[Home] Chinese Chicken Cooked With Rice [Home]
Title: Chinese Chicken Cooked With Rice
Yield: 4 Servings
Ingredients
1 1/2 c long grain white rice
8 oz boneless chicken thighs
-with skin; removed
1 tb light soy sauce
2 ts dark soy sauce
2 ts rice wine or dry sherry
1 ts salt
2 ts sesame oil
1 ts cornstarch
1 1/2 tb peanut oil
2 ts minced peeled fresh ginger
--------------------------------GARNISH-----------------------------------
1 tb dark soy sauce
2 tb finely chopped scallions
Instructions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
1-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with
soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large
saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top
of the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with
the scallions.
Makes 2 to 4 Servings
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
[Home] Chinese Chicken Corn Soup #2 [Home]
Title: Chinese Chicken Corn Soup #2
Yield: 6 Servings
Ingredients
3 c chicken broth
8 1/4 oz can creamed corn; 1
1 c chicken; diced, cooked,
-skinned
1 tb cornstarch
2 tb cold water
2 egg; whites
2 tb parsley; finely, minced,
-fresh
Instructions
Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot. Food Exchanges
per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g;
PRO: 16g; FAT: 4g; CAL: 156; LOW-SODIUM DIETS: Substitute unsalted
broth.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal-Master
[Home] Chinese Chicken Corn Soup [Home]
Title: Chinese Chicken Corn Soup
Yield: 6 Servings
Ingredients
3 c chicken broth
8 1/4 oz can creamed corn; 1
1 c chicken; diced, cooked,
-skinned
1 tb cornstarch
2 tb cold water
2 egg; whites
2 tb parsley; finely, minced,
-fresh
Instructions
Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.
Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal-Master
[Home] Chinese Chicken Fournier [Home]
Title: Chinese Chicken ...Fournier
Yield: 1 Servings
Ingredients
18 chicken wings -- drumsticks
3 garlic cloves -- minced
1 ground ginger -- minced
1 ging
1 1/2 ts five spice powder
1/2 c soy sauce
1/2 c white wine
1/4 c vegetable oil
Instructions
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.
Recipe By :
[Home] Chinese Chicken Fournier2 [Home]
Title: Chinese Chicken ...Fournier2
Yield: 1
Ingredients
18 chicken wings; drumsticks
3 garlic cloves; minced
1 ground ginger; minced ging
1 1/2 ts five spice powder
1/2 c soy sauce
1/2 c white wine
1/4 c vegetable oil
Instructions
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.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Chicken Fried Rice [Home]
Title: Chinese Chicken Fried Rice
Yield: 6 Servings
Ingredients
2/3 c egg substitute
1/2 ts dark sesame oil
1/4 ts salt
1 vegetable cooking spray
2 ts vegetable oil -- divided
1/2 lb skinned boned chicken
1 breasts -- cut into strips
2 ts minced peeled gingerroot
1 clove garlic -- minced
1 c slivered onion
2 oz lean lower-salt cooked ham
1 cut into julienne strips
3 c cooked long-grain rice
1 c frozen green peas -- thawed
2 tb low-sodium soy sauce
2 tb dry sherry
1/4 ts salt
1 c loosely packed romaine
1 lettuce -- thinly sliced
1/2 c sliced green onions
Instructions
Combine first 3 ingredients in a bowl; stir well, and set aside.
Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add egg mixture; cook 1-1/2 minutes or
until set, stirring constantly. Remove egg from skillet; set aside.
Wipe skillet with a paper towel. Heat 1 teaspoon vegetable oil in
skillet over high heat. Add chicken; saute 2 minutes or until done.
Remove from skillet; set aside, and keep warm. Heat remaining 1
teaspoon vegetable oil in skillet over medium-high heat. Add
gingerroot and garlic; saute 10 seconds. Add onion and ham; saute 1
minute. Add rice; saute 2 minutes. Add peas; saute 1 minute.
Return egg mixture and chicken to pan. Add soy sauce and next 2
ingredients; cook an additional 30 seconds. Remove from heat; stir in
lettuce and green onions. Yield: 6 servings (serving size: 1 cup).
Serving Ideas : Serve immediately.
Recipe By : Cooking Light, Sept 1994, page 100
[Home] Chinese Chicken Goulash [Home]
Title: Chinese Chicken Goulash
Yield: 6 Servings
Ingredients
1/4 c butter
1 sm onion; sliced
4 oz mushrooms
2 c chicken broth
1 c uncooked rice; washed
1 green bell pepper; in thin
-strips
1/2 c diced celery
2 c cooked chicken; cut-up
1/4 c rich milk; (or evaporated
-skim)
salt and pepper; to taste
Instructions
Melt butter in heavy skillet. Add onion and mushrooms; cook until golden.
Pour in chicken broth and heat to boiling. Stir in rice. Cover and simmer
gently for 10 minutes. Add rest of ingredients; cover and cook 10-15
minutes more.
Serves 6.
MC formatting by bobbi744@acd.net ICQ# 12099532
- - - - - - - - - - - - - - - - - -
Contributor: Very Old Recipe Card, original source unknown
Preparation Time: 0:00
[Home] Chinese Chicken In A Bag [Home]
Title: Chinese Chicken In A Bag
Yield: 4 Servings
Ingredients
1 tb flour
1 frying chicken; 3 to 4
-pounds
1 1/2 ts salt
1 ts ground ginger
1/2 ts chinese five-spice powder
3 green onions; cut into
-3-inch pieces
3 tb each: hoisin sauce; honey
2 tb dry sherry
1/2 ts freshly ground black pepper
Instructions
The chicken is so flavorful and tender, and so easy to prepare, that this
single recipe is reason enough to buy a box of oven bags. You can remove
the skin from the chicken before serving it or let your guests take it off
themselves. If you're really in a hurry you can omit the marination step.
Just rub the seasonings on the chicken, inside and out, fill the cavity
with the green onions and put it in the oven. This way you can have it
ready to eat in a little over an hour. It takes so little time to assemble
this recipe that I often prepare two chickens just to have leftovers.
Remove the skin and bones from the leftover chicken and cut it into
bite-size pieces. Store it in a tightly covered container or a zipper-type
storage bag in the refrigerator. Save any leftover cooking liquid after
skimming the fat from it. You can use the chicken the next day in salad or
soup. You also can mix the chicken with the liquid and serve it over pasta,
rice or a baked potato. The defatted cooking liquid can be mixed with a
little rice vinegar for a delicious salad dressing.
Preparation time: 15 minutes Cooking time: 1 hour Chilling time: 4 hours
1. Put flour in large (14- by 20-inch) oven bag and shake well. Leave flour
in bag to protect against bursting and set aside. Wash chicken and pat dry.
Combine 1/2 teaspoon of the salt, ginger and five-spice powder; mix well.
Rub mixture into cavity of chicken and place green onions inside cavity. 2.
Combine hoisin sauce, honey, sherry, remaining salt and pepper; rub all
over outside of chicken. Place chicken in bag, pour in any remaining sauce.
Place bag in baking dish at least 2 inches deep. Close bag with nylon tie
packed in carton of bags; cut six 1/2-inch slits in top of bag. If
possible, refrigerate at least 4 hours before baking to allow chicken to
marinate. 3. Heat oven to 350 degrees. Bake chicken until legs can be
easily pulled away from sides, about 1 hour. 4. Remove chicken from oven
and allow to stand 10 minutes. Carefully cut bag open using scissors.
Remove chicken from bag, and pour cooking liquid into medium bowl. Place
bowl in freezer until fat congeals on top and remove. When chicken is cool
enough to handle safely, cut off wings and legs. Cut down center of chicken
lengthwise and cut each half, crosswise, right through bone, into many
pieces. 5. To serve, place all chicken pieces on serving platter. Pour
defatted liquid over top. Nutrition information per serving: Calories
...... 290 Fat ............. 8 g Cholesterol .. 100 mg Sodium ..... 945 mg
Carbohydrates .. 16 g Protein ........ 34 g Send your recipe for revision
to: Cook it light, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill.
60611-4041. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 6, 1997
[Home] Chinese Chicken In Plum Sauce Mwei Jiong Ga [Home]
Title: Chinese: Chicken In Plum Sauce: Mwei Jiong Ga
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
1/2 cup Oil
1 Clove garlic
3 lb Frying chicken
1/3 cup Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 Tbsp Sherry
4 Carrots
2 tsp Sugar
1 tsp Salt
1/3 cup Chinese pickles
1/4 cup Water
2 tsp Cornstarch mixed with 1/4
Cup water
Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.
Crush garlic.
Place oil and garlic in skillet. Brown Chicken, stir 5 minutes,
cover, reduce heat, and simmer 10 minutes. Add plum sauce celery,
ginger, sherry, carrots, sugar salt, pickles and water. Simmer
covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.
[Home] Chinese Chicken In Plum Sauce Mwei Jiong Gai - Canton [Home]
Title: Chinese: Chicken In Plum Sauce: Mwei Jiong Gai - Canton
Yield: 4 Servings
Ingredients
1/2 c oil
1 clove garlic
3 lb frying chicken
1/3 c plum sauce
5 celery stalks, diced
4 sl ginger
3 tb sherry
4 carrots
2 ts sugar
1 ts salt
1/3 c chinese pickles
1/4 c water
2 ts cornstarch mixed with 1/4
1 cup water
Instructions
PREPARATION:
Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush
garlic.
COOKING:
Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover,
reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry,
carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add
cornstarch-water mixture to thicken gravy.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Chicken Italiano [Home]
Title: Chinese Chicken Italiano
Yield: 4 Servings
Ingredients
4 chicken breasts, boned
2 c mixed chinese vegetables
1 c tomato sauce
1 c rice
2 c water
1 ts salt
4 tb cooking oil
2 tb cornstarch or-
2 tb flour
1 (garnishes):
1 hot sauce
1 grated cheese
Instructions
Cook rice per directions. I undercook the rice by about 5 min.
Meanwhile, cut chicken into bite size pieces. Coat with flour or
cornstarch. Heat oil in wok or frying pan till very hot. Stir fry the
chicken until lightly browned. Add vegetables and stir fry until
thawed.
Add tomato sauce and cooked rice. Simmer on low for 15 min., or
until rice is done.
Serve with fresh bread. Add hot sauce or cheese, per taste.
From: The Krazy Kitchen of Dan Ceppa Typed by: Natalie Ceppa
[Home] Chinese Chicken Livers Dxdg05A [Home]
Title: Chinese Chicken Livers* Dxdg05A
Yield: 12 Servings
Ingredients
8 oz chicken livers cut in half
1/4 c lemon juice
1/2 c soy
1/2 c flour
3/4 onion, finely minced
3 tb vegetable oil
Instructions
*Ling Mun Gai 1. Combine lemon juice and soy sauce, pour over livers
and refrigerated over night 2. Drain livers and dredge in flour 3.
Heat oil in wok. Fry livers and onions together until livers are
golden brown Posted by Jane Harris. MM:MK VMXV03A.
[Home] Chinese Chicken Livers [Home]
Title: Chinese Chicken Livers
Yield: 1 Servings
Ingredients
1 lb chicken livers
1 tb soy sauce
1/4 c vegetable oil
2 tb honey
1 tb white wine
1 or 2 cloves minced garlic
Instructions
Wash chicken livers and pat dry. Combine other ingredients, adding oil
last. Marinate livers in the honey mixture. Bake at 375 degrees for
15 to 20 minutes. I usally turn the livers about half way. From: Earl
Shelsby Date: 10-09-93
[Home] Chinese Chicken Meatballs [Home]
Title: Chinese Chicken Meatballs
Yield: 1
Ingredients
1 lb lean ground chicken or
-turkey breas; t 500
1 ; g
1 clove garlic; minced 1
2 egg whites; or 1 whole egg 2
1 c fresh whole wheat or white
-breadcru; mbs
1 ; 250 ml
1/4 c ketchup 50 ml
1 ts salt 5 ml
1/4 ts pepper 1 ml
2 tb chopped fresh parsley 25 ml
----------------------SWEET AND SOUR SAUCE----------------------------
1 tb vegetable oil 15 ml
1 clove garlic; finely chopped
- 1
1 onion; chopped 1
1/2 c ketchup 125 ml
1 cn plum tomatoes; drained and
-pureed
1 ; or broken up 1
1 ; (28-oz/796 ml)
1/2 c ginger ale or cranberry
-juice 125 m; l
Instructions
In large bowl, combine ground chicken, minced garlic, egg whites,
breadcrumbs, 1/4 cup/50 mL ketchup, salt, pepper and parsley. Shape into
1-inch/2.5 cm balls. Reserve.
To prepare sauce, heat oil in large non-stick saucepan. Add garlic and
onion. Cook on low heat until fragrant but do not brown. Add 1/2 cup/125
mL ketchup, tomatoes and ginger ale.
Bring to boil (if sauce is too thick, add about 1/2 cup/125 mL water or
additional ginger ale). Taste and adjust seasonings if necessary.
Add chicken balls to boiling sauce. Reduce heat and cook gently,
uncovered, for 20 to 30 minutes, or until meatballs are tender and sauce
is thick.
Converted by MC_Buster.
NOTES : These delicious meatballs (recipe from More HeartSmart Cooking
With Bonnie Stern) can also be served as a main course over rice,
couscous or orzo and steamed broccoli.
Converted by MM_Buster v2.0l.
[Home] Chinese Chicken Noodle Salad [Home]
Title: Chinese Chicken Noodle Salad
Yield: 8 Servings
Ingredients
1 lb spaghetti, broken into 2 to
-3 inch; pieces
2 tb sesame oil
3 to 4 cups cooked chicken,
-cut into; 1/2-inch cubes
1 bn green onions with tops,
-sliced
1 md cucumber, unpeeled, cut into
- thin s; trips
4 oz sliced water chestnuts (1/2
-of an 8; -ounce can)
1/3 c chopped fresh cilantro
1 c fresh bean sprouts, rinsed
1/4 lb fresh snow peas, trimmed
1 sm red or yellow pepper, cut
-into stri; ps
1 dressing:
2 tb sesame oil
2 tb salad oil
3 tb chinese rice vinegar
1/2 ts hot chili oil
3 tb chopped fresh ginger
2 tb sugar
1/3 c dry sherry
1 ts salt
Instructions
Cook the spaghetti in a large pot of boiling water according to the
package directions. Pour into a colander, drain and rinse under cold
running water, separating the strands while rinsing. Drain well,
place in a large bowl and toss with 2 tablespoons of sesame oil. Stir
in the remaining ingredients.
To make the dressing, whisk all of the dressing ingredients in a small
bowl. Pour over the pasta salad and toss well. Cover and refrigerate
for several hours to blend the flavors. Bring to room temperature
before serving.
[Home] Chinese Chicken Noodle Soup [Home]
Title: Chinese Chicken Noodle Soup
Yield: 7 (1/2 Cup Each
Ingredients
1 pkg. top ramen noodles
-(chicken, orienta; l or por
2 cn swanson chicken broth
1/2 cup frozen peas
1/2 can water chestnuts
1 md egg, beaten with fork
1 chicken breast or 1/2 cup
-leftover chicken,; turkey o
1/2 cup chopped bok choy or
-napa ca; bbage or celery
2 tbsp. carrots, sliced
-diagonally in small; pieces
1 tsp. sesame oil (can be
-omitted, but giv; es distin
2 to 3 tbsp. chopped
-scallions, added at; the la
Instructions
This soup changes as the ingredients are available in my refrigerator or on
my
cupboard shelves. Takes about 20 minutes from start to table. Start 2 cups
of
water to boil; add chicken broth. After stock boils, add the packet of
seasoning
supplied with Top Ramen. While broth is boiling, add 1 raw chicken breast
(cut
in small pieces), the chopped vegetables and the raw egg. The egg will cook
into
threads. Just before serving, add the noodles and the peas, then the sesame
oil
and scallions. Don't let soup sit around for long time because vegetables
need
to be a bit crunchy, cooked soft. If using leftover meat in your soup, just
add
at the end because it only needs to warm up again. You can always add
another
can of chicken broth if soup is too thick or you like more broth. You may
vary
the soup with different Chinese type vegetables available. Add some garlic
and a
dash of hot Chinese mustard. If using strong vegetables such as broccoli,
cut
small and don't overcook to avoid the strong flavor. Remember the noodles
are
already cooked and they do not need to be cooked, only to absorb the
moisture
from the broth, which does thicken the soup.
www.cookbooks.com has 275 Ramen recipes
[Home] Chinese Chicken Nuggets [Home]
Title: Chinese Chicken Nuggets
Yield: 32 Servings
Ingredients
1/4 c soy sauce
1/4 c dry sherry; or vermouth
1 tb sugar
2 cloves garlic; minced
1 tb fresh ginger; grated
1 ds cayenne
1 lb boned and skinned chicken
-breast ha; lves, cut 1-inch
Instructions
1. In a shallow dish just large enough to hold the chicken in one layer,
combine the soy sauce, sherry, sugar, garlic, ginger and cayenne.
2. Add the chicken, cover and refrigerate for at least 4 hours or
overnight.
3. Preheat broiler or grill. THread chicken onto thin skewers.
4. Broil or grill about 4 inches from the heat for 2 minutes. Turn and
broil 2 minutes longer until cooked through.
5. Transfer to a serving platter.
6. Serve hot with toothpicks for spearing.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1025 by njwwb on Jan 20,
1998
[Home] Chinese Chicken Pasta Salad [Home]
Title: Chinese Chicken Pasta Salad
Yield: 4 Servings
Ingredients
2 c shredded cooked chicken
-breast bone; (1 pound)
2 c cooked radiatore
(short fat rippled pasta)
cooked without salt or fat
1 1/2 c diagonally sliced fresh snow
- peas; (1/2-inch)
1/2 c diced red bell pepper
1/4 c sliced green onions
8 oz sliced water chestnuts; (1
-can) drained
1/3 c plain low-fat yogurt
2 1/2 tb low-sodium soy sauce
2 tb reduced-calorie mayonnaise
1/4 ts pepper
1/8 ts ground ginger
1 tb slivered almonds; toasted
2 ts slivered almonds; toasted
Instructions
Combine first 6 ingredients in a large bowl; toss gently, and set aside.
Combine yogurt and next 4 ingredients in a bowl; stir well. Add to chicken
mixture; toss gently to coat. Sprinkle with toasted slivered almonds.
Yield:
4 servings (serving size: 1-1/2 cups).
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 98 Calories; 3g Fat (25% calories
from fat); 3g Protein; 15g Carbohydrate; 4mg Cholesterol; 361mg Sodium
Nutr. Assoc. : 0 0 0 0 0 0 0 5473 0 0 5020 0 0 4363 2571
Contributor: Cooking Light, May/Jun 1993, page 142
Preparation Time: 0:21
[Home] Chinese Chicken Pasta [Home]
Title: Chinese Chicken Pasta
Yield: 6 Servings
Ingredients
1 tb vegetable oil
1/2 lb shiitake mushrooms, stems
-removed a; nd caps sliced
1 tb finely chopped fresh ginger
1/2 ts minced garlic
1 c chicken broth
2 tb soy sauce
1 1/2 ts asian sesame oil
1/4 ts freshly ground pepper
2 c diced cooked chicken
1/4 c sliced green onions
1 bn spinach (10 oz.), washed and
- choppe; d
1 lb spaghetti, cooked according
-to pack; age directions
Instructions
Heat vegetable oil in large skillet over medium-high heat. Add mushrooms;
cook 5 minutes. Add ginger and garlic; cook 1 minute more. Add chicken
broth, soy sauce, sesame oil and pepper; bring to boil and cook 1 minute.
Add cooked chicken, green onions and spinach. Toss with hot pasta.
PER SERVING Calories 435 Total Fat 9 g Saturated Fat 2 g Cholesterol 42 mg
Sodium 644 mg Carbohydrates 62 g Protein 27 g
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
on Sep 06, 1998
[Home] Chinese Chicken Patties [Home]
Title: Chinese Chicken Patties
Yield: 4 Servings
Ingredients
2 chicken breasts; (about 1 3/
1 egg; separated
2 tb margarine; softened
1 tb vegetable oil
1 milk
1 salt and pepper
1 chopped parsley
1 bread crumbs
1 sherry
1 soy sauce
1 ts sour cream
Instructions
Skin chicken breasts and remove all fat. Chop meat into small
pieces. Mix with egg white, margarine and oil. Moisten with a little
milk, add salt and pepper and form into oval patties 1/2" thick.
Press chopped parsley into center of each patty. Brush with egg yolk,
sprinkle with bread crumbs and saute for 5 minutes over medium heat.
Add sherry to taste, a little soy sauce for color and 1 tsp sour
cream to complete gravy.
Serves 4 to 6.
[Home] Chinese Chicken Sa La [Home]
Title: Chinese Chicken Sa La
Yield: 2 Servings
Ingredients
1 no ingredients
Instructions
1/2 c Pineapple chunks* (no sugar)
1 tb Vinegar; cider or rice
1 tb Soy sauce
1 1/2 ts Mustard; Dijon-style
1 ts Oil; peanut or vegetable
1/4 ts Seasoned salt
6 oz Chicken breast*
2 c Lettuce; shredded
1/4 c Onions; green-chopped
2 tb Parsley; chopped
1/4 c Green pepper
1 1/2 oz Water chestnuts; sliced
1 Onion; green-*
1/2 ts Sesame seed, toasted
In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.
[Home] Chinese Chicken Salad #1 [Home]
Title: Chinese Chicken Salad #1
Yield: 4
Ingredients
--------------------INGREDIENTS FOR CHICKEN---------------------------
4 lb chicken
1/4 c peanut oil
1/4 c low sodium soy sauce
4 cloves garlic; coarsely
-chopped
1 tb fresh ginger; coarsely
-chopped
1 ***ingredients for chinese
-chicken
1 ; salad***
2 sm head napa cabbage; finely
-sliced
4 c romaine lettuce; thinly
-sliced
20 snow peas; blanched and cut
1 ; into julienne
1 ; strips
1 lg carrot; julienned
1/2 lb mung bean sprouts
2 green onions; finely sliced
-on
1 ; diagonal
1 segments from two oranges
6 wonton wrappers; sliced into
1 ; 1/2-inch slices and
1 ; deep fried
--------------------INGREDIENTS FOR DRESSING--------------------------
1/4 c rice wine vinegar
1 ts soy sauce
2 ts dry chinese mustard; or
-prepared chinese
1 ; mustard
1 tb toasted sesame oil
2 tb peanut oil
1 salt and freshly ground
-pepper
Instructions
How to Prepare Chicken:
Combine the peanut oil, soy, garlic and ginger in a shallow baking dish.
Add the chicken and rub the marinade over the entire chicken, including
the cavity. Let marinate in the refrigerator for at least 3 hours or
overnight. Preheat oven to 400 F. Place the chicken on a roasting rack
and roast for 15 minutes. Reduce the heat to 350 F and continue cooking
chicken until it reaches an internal temperature of 170 F, approximately
1-1 1/2 hours. Remove and let sit 15 minutes before cutting.
How to Prepare Dressing:
Whisk together all ingredients in a small bowl and season with salt and
pepper to taste.
To Assemble the Chinese Chicken Salad:
Divide the remaining ingredients among four large salad plates. Shred or
slice the chicken into bite-size pieces and divide among plates. Drizzle
on dressing and top with fried wontons.
c 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.
[Home] Chinese Chicken Salad #2 [Home]
Title: Chinese Chicken Salad #2
Yield: 1 Servings
Ingredients
----------------------------------SALAD-----------------------------------
2 pk top ramen soup mix, chicken
- 3 ounc; e packages
1 small head cabbage chopped
-or shre; dded about 8 cups
4 green onions, chopped about
- 1 1/4; cups
1 c toasted almonds
2 c cooked, cut up chicken
--------------------------------DRESSING----------------------------------
1/2 c vegetable oil
2 tb rice vinegar
2 tb sugar
2 tb soy sauce
1 flavor packets from soup
2 tb toasted sesame seeds
Instructions
To make salad, break noodles into pieces; toss with cabbage, green
onions, almonds and chicken.
To make dressing, combine oil, vinegar, sugar, soy sauce and flavor
packets from soup; mix well. Toss dressing and sesame seeds with
salad.
TESTER'S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1
to 2 tablespoons rice vinegar to dressing for more flavor.
Printed in the June 11, 1992, issue of the Los Angeles Daily News.
[Home] Chinese Chicken Salad #3 [Home]
Title: Chinese Chicken Salad #3
Yield: 1 Serving
Ingredients
------------------------------SALAD-----------------------------------
2 pk Top Ramen soup mix; chicken
ounce packages
1 sm Head cabbage; chpd OR
-shred
8 cups
4 Green onions; chopped
1 c Toasted almonds
2 c Cooked chicken; cut up
----------------------------DRESSING----------------------------------
1/2 c Vegetable oil
2 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
Flavor packets from soup
2 tb Toasted sesame seeds
Instructions
To make salad, break noodles into pieces; toss with cabbage, green
onions, almonds and chicken.
To make dressing, combine oil, vinegar, sugar, soy sauce and flavor
packets from soup; mix well. Toss dressing and sesame seeds with salad.
TESTER'S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1
to 2 tablespoons rice vinegar to dressing for more flavor.
Printed in the June 11, 1992, issue of the Los Angeles Daily News.
- - - - - - - - - - - - - - - - - -
Contributor: LA Daily News
Preparation Time: 0:00
[Home] Chinese Chicken Salad #4 [Home]
Title: Chinese Chicken Salad #4
Yield: 4 Servings
Ingredients
2 lb chicken parts
2 tb soy sauce
1 tb sherry
1 ds garlic powder
2 ts ginger (fresh); minced
2 oz bean thread
2 c oil
2 green onion stalks
1 lettuce head (iceberg)
1 bn coriander
1/2 ts mustard; dry
1 tb oil
2 tb sesame oil
2 tb vinegar (or less)
3 tb sesame seeds; toasted
Instructions
Date: Thu, 21 Mar 1996 17:01:23 -0500
From: Walt Gray
Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this
mixture for several hours. Bake the chicken, skin side up, for 45 minutes
at 350 degrees F. Let the cooked chicken cool. When the chicken is cool,
shred it.
Deep-fry the bean thread in small batches in about 2 cups oil. Drain.
Shred the green onions and lettuce. Cut the coriander into about 1-inch
lengths. Place the chicken, lettuce, green onions and coriander in a large
bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce,
vinegar, sesame seeds and bean thread. Mix well. Serve.
NOTES:
Chicken salad with Chinese seasonings -- This is a delicious salad my
mother has been making for years. She found the recipe in the cookbook that
came with her wok. If you leave out the fried bean threads, this is a
reasonably low-calorie dish. And if you use all vegetable oils, there's
almost no cholesterol in it (except for what's in the chicken). Yield:
serves 3-4.
You can add garlic and ginger to the salad dressing that goes on the salad.
This is also good hot, heat it just enough to get it hot and serve
immediately.
: Aviva Garrett
: Santa Cruz, California, USA
: Excelan, Inc., San Jose, Calif.
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #82
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Chicken Salad #5 [Home]
Title: Chinese Chicken Salad #5
Yield: 2 Servings
Ingredients
1/2 skinned and boned chicken
-breast
2 large; ripe plum tomatoes
3 c shredded romaine or red leaf
- lettuc; e
2 tb coarsely chopped fresh
-coriander
2 tb chopped scallions
Instructions
------------------------------------SAUCE-----------------------------------
2 tb soy sauce
1 ts sugar
1 tb oriental sesame oil
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:37:58 GMT
1. Put the chicken breast in a saucepan and cover with water. Bring to a
boil. Turn down the pan and simmer for 10 minutes. Turn off the heat and
let chicken cool in the saucepan Remave the chicken breast and shred it
with fingers into thin strips. Set aside.
2. Bring 2 cups of water to a boil Drop in the tomatoes for 10 seconds,
then remove to cold water. Remove the skins, which will come off easily.
Cut the tomatoes in half the seeds Cut the halves into 1/8-inch-wide
slices. Set aside.
3. Arrange the shredded lettuce on a serving platter in a wide mound.
Spread the tomatoes leaving a half inch border around the chicken shreds
over the top, leaving a half -inch border arroung the edge. Scatter the
chicken over the tomatoes leaving a narrow border of tomato. Garnish the
top with coriander and scallions.
4. Combine the sauce ingredients in asmall bowl. Dizzle the sauce over the
salad just before serving. Toss and serve. Serves 2
JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Chinese Chicken Salad (Aha) [Home]
Title: Chinese Chicken Salad (Aha)
Yield: 6 Servings
Ingredients
1 lb boneless, skinless chicken
1 breast fillets, all visible
1 fat removed
1 tb hot pepper oil
1 tb sesame oil
3 4
1 1/2 ts grated fresh ginger
1 c julienne-sliced red bell
1 pepper
6 oz fresh snow peas, trimmed,
1 cut in half if large
4 oz fresh bean sprouts, rinsed
1 and dried
1/3 c water
1/3 c thinly sliced green onion
1 tb honey
2 tb light soy sauce
1 ts hot pepper oil
1 tb rice vinegar
1 cloves garlic, minced
Instructions
Rinse chicken breast fillets and pat dry. Cut into small chunks and
set aside.
Heat 1 T hot pepper oil and sesame oil in a nonstick skillet over
medium-high heat. Add garlic and ginger and saute 1 minute. Add
chicken and stir-fry over high heat until chicken is lightly browned.
Add bell pepper, snow peas, bean sprouts, and water. Stir-fry over
high heat until water evaporates. Add green onion and cook 1 minute
more. Remove pan from heat. Set aside.
In a small bowl, combine remaining ingredients and stir into chicken
mixture. Serve hot, or cover and refrigerate and serve chilled.
Nutritional Analysis: Calories 193 kcal Cholesterol 41 mg Saturated
Fat 2 gm Protein 20 gm Sodium 243 mg Polyunsaturated Fat 3 gm
Carbohydrate 9 gm Total Fat 9 gm Monounsaturated Fat 3 gm
From: American Heart Association Cookbook Fifth Edition Times Books,
1991
Entered by: Lawrence Kellie Fri 11-15-1996 at 19:33:27
Size of Serving: N/A
From: Lawrence Kellie Date: 03 Dec 96 Home Cooking Ž
[Home] Chinese Chicken Salad (Mf) [Home]
Title: Chinese Chicken Salad (Mf)
Yield: 4 Servings
Ingredients
1/4 c peanut oil
2 tb oriental sesame oil
1 sm clov garlic -- peeled and
1 blanched
1 tb sugar
3 tb rice vinegar
2 tb soy sauce
1/4 c peanut butter
2 tb sesame paste
1 salt and freshly ground
1 black pepper
1 ts chili paste
2 c poached chicken breast
2 c cooked elbow macaroni
1 pk (10 ounces) frozen petite
1 green peas -- thawed
2 scallions
1 chopped cilantro --
1 optional
1 with soy bean -- optional
1 torn into bite sized pieces
1 green part only thinly
1 sliced
Instructions
In a food processor or blender, combine and puree the peanut and
sesame oils, garlic, sugar, rice vinegar, soy sauce, peanut butter
and sesame paste. Season to taste with salt and pepper. If you wish,
stir in chili paste.
Right before serving toss the chicken, macaroni and peas with the
sauce and garnish with scallions and cilantro.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6700
From: Shermeyer-Gail Date: 15 Jul 97 Mastercook
Recipes (Mailing List) Ž
[Home] Chinese Chicken Salad (Usa Rice) [Home]
Title: Chinese Chicken Salad (Usa Rice)
Yield: 4 Servings
Ingredients
3 c cooked rice; cooled
1 1/2 c cooked chicken breast cubes
-- (abou; t 1 whole breast)
1 c sliced celery
8 oz sliced water chestnuts -
-drained
1/2 c sliced fresh mushrooms
1/4 c sliced green onion
1/4 c diced red bell pepper
1/4 c sliced black olives
2 tb vegetable oil
2 tb lemon juice
1 tb soy sauce
1/2 ts ground ginger to...
1/2 ts ground white pepper
1 lettuce leaves
Instructions
Combine rice, chicken, celery, water chestnuts, mushrooms, onions, red
pepper and olives in large bowl. Place oil, lemon juice, soy sauce,
ginger and white pepper in small jar with tight fitting lid; shake
well. Pour over rice mixture. Toss gently. Serve on lettuce leaves.
Each serving provides: * 350 calories * 20 g. protein * 10 g. fat * 0
g. saturated fat * 45 g. carbohydrate * 2 g. dietary fiber * 41 mg.
cholesterol * 644 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with
permission from The USA Rice Council Electronic format courtesy of
Karen Mintzias
[Home] Chinese Chicken Salad (Weight Watchers Magazi [Home]
Title: Chinese Chicken Salad (Weight Watchers Magazi
Yield: 6
Ingredients
1 tb rice wine vinegar
1 ts canola oil
1 ts sesame oil
1 tb toasted sesame seeds
1/2 ts ground ginger
3 c torn romaine lettuce
3 c shredded red cabbage
1 c drained canned sliced water;
- chestnuts
8 oz cooked skinless boneless;
-chicken breast, cut
Instructions
1 ounce Sliced almonds
Lemon juice
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M.
Stevens
1. In small bowl, combine vinegar, canola and sesame oil with 1 T.
water; whisk in sesame seeds and ginger; set aside.
2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates.
Top each evenly with chicken; sprinkle evenly with almonds. Drizzle
dressing over salad. Sprinkle with lemon juice.
Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving:
208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol
Posted by: Valerie Whittle
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Chicken Salad (Weight Watchers Magazine) [Home]
Title: Chinese Chicken Salad (Weight Watchers Magazine)
Yield: 6 Servings
Ingredients
1 tb rice wine vinegar
1 ts canola oil
1 ts sesame oil
1 tb toasted sesame seeds
1/2 ts ground ginger
3 c torn romaine lettuce
3 c shredded red cabbage
1 c drained canned sliced water
-chestnu; ts
8 oz cooked skinless boneless
-chicken br; east, cut into
1 oz sliced almonds
1 lemon juice
Instructions
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry
M. Stevens
1. In small bowl, combine vinegar, canola and sesame oil with 1 T.
water; whisk in sesame seeds and ginger; set aside.
2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates.
Top each evenly with chicken; sprinkle evenly with almonds. Drizzle
dressing over salad. Sprinkle with lemon juice.
Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving:
208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol
Posted by: Valerie Whittle
[Home] Chinese Chicken Salad (Weight Watchers) [Home]
Title: Chinese Chicken Salad (Weight Watchers)
Yield: 6 Servings
Ingredients
1 tb rice wine vinegar
1 ts canola oil
1 ts sesame oil
1 tb toasted sesame seeds
1/2 ts ground ginger
3 c torn romaine lettuce
3 c shredded red cabbage
1 c drained canned sliced water
-chestnu; ts
8 oz cooked skinless boneless
-chicken br; east, cut into
1 oz sliced almonds
1 lemon juice
Instructions
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M.
Stevens
1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water;
whisk in sesame seeds and ginger; set aside.
2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top
each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing
over salad. Sprinkle with lemon juice.
Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208
cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol
Posted by: Valerie Whittle
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Chicken Salad - Weight Watchers [Home]
Title: Chinese Chicken Salad - Weight Watchers
Yield: 2 Servings
Ingredients
1/2 c pineapple chunks (no sugar);
- reserve juice
1 tb cider or rice vinegar
1 tb soy sauce
1 1/2 ts dijon-style mustard
1 ts peanut or vegetable oil
1/4 ts seasoned salt
6 oz chicken breast; skinned,
-boned; cooked an
2 c lettuce; shredded
1/4 c green onions; chopped
2 tb parsley; chopped
1/4 c green pepper
1 1/2 oz water chestnuts; sliced
1 green onion; trimmed, cut
-lengthwize i
1/2 ts sesame seed; toasted
Instructions
From: Wendy Lockman
Date: Fri, 19 Apr 1996 18:03:47 -0400
In medium glass (not aluminum) bowl combine pineapple juice (reserved from
can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken and
toss to coat. Cover with plastic wrap and refrigerate for 1 hour. Toss
mixture occasionally. In another bowl combine lettuce, sliced green onions,
and parsley and toss to comvine. Cover with plastic wrap and refrigerate
until ready to use. To serve, line serving platter with lettuce mixture.
Spoon chicken mixture onto lettuce mixture and top chicken with pineapple
chunks, bell pepper, and water chestnuts; garnish with green onion and
sprinkle with sesame seed. 245 calories/serving.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #50
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Chicken Salad -By David Cassidy [Home]
Title: Chinese Chicken Salad -By David Cassidy
Yield: 1 Servings
Ingredients
6 oz chicken breast per person
1 (24 oz.)
1 olive oil
1 ground ginger
1 teriyaki sauce
1 sesame seeds
1 romaine lettuce
1 butter lettuce
1 carrot
1 green onion
1 green and red peppers
1 alfalfa sprouts
1 cucumber
1 pine nuts
1 cn pinapple pieces (save the
1 juice)
1 cn mandarine oranges (save the
1 juice)
1/4 c crispy chow mein salad
1 noodles
1 for the dressing:
1/4 c olive oil
1 tb sesame oil
1/2 c white wine vinegar
1 tbbsp sweet & sour sauce
1 pinapple and mandarine juice
1 from cans
2 tb brown sugar
1 pn nutmeg
1 ts dijon mustar1 cup water
Instructions
Wash ansd pat dry the chioken and cut into cubes. Heat olive oil in a
skillet. Toss the chicken cubes in teriyaki sauce and ground ginger.
Add to the skillet and fry, stirring constantly, until cooked
through. Set aside to cool.
Wash and chop all raw ingredients (amount would vary as to how many
you were preparing for) - In a large salad bowl, combine with
chicken and garnish with chow mein salad noodles.
In a blender, mix together all the dressing ingredients and add salt,
pepper, dijon and sesame oil to taste.
Serve with garlic bread. From: Al Date: 24 Jan 97 Jewish-Food List Ž
[Home] Chinese Chicken Salad 2 [Home]
Title: Chinese Chicken Salad 2
Yield: 8 Servings
Ingredients
1 md head of cabbage
1 pk top ramen; crushed
3 tb sesame seeds
1/4 c slivered almonds
1 6-oz can white meat chicken
Instructions
----------------------------------DRESSING----------------------------------
1/4 c dark sesame oil
1/4 c rice vinegar
4 tb sugar
1/2 ts cayenne
1 pk top ramen flavoring
Crunch up unopened Top Ramen with meat tenderizer mallet. Carefully open
package, remove seasoning packet. Place ramen noodles in microwave-dish
along with sesame seeds and almonds. Microwave on high for one minute,
stir thoroughly, microwave for one more minutes and allow to cool.
Chop cabbage. Mix dressing ingredients together in hand-blender. To
serve, toss all ingredients together.
Recipe By : Brenda Beach (Rooby)
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 15:44:16 +0000
From: "rooby"
NOTES : While some people like this salad soggy, I personally greatly
prefer it when the ramen and nuts are crunchy. I often make a full
recipe of this, then put the chopped cabbage, crunchy parts, dressing,
and chicken in separate ziplock or rubbermaid containers. If I'm
taking it to a family get-together, I mix it up just before we sit
down. If just for my own family, I only mix up the part we'll be sure
to finish that night and save the rest for another meal. MC formatted
11/15/96 by rooby@shell.masterpiece.com
[Home] Chinese Chicken Salad B1 [Home]
Title: Chinese Chicken Salad B1
Yield: 4 Servings
Ingredients
2 chicken breasts or
-drumstick-thighs
2 qt vegetable oil
8 squares wonton dough - cut
-in 1/8 i; nch. strips
1/3 pk rice noodles
1 ts liquid mustard
1 ts chinese five-spice powder
1 ts sesame oil
2 tb toasted almonds - (finely
-chopped)
1/2 c thinly sliced green onions -
- (white; part only)
1/2 ts salt
1/2 head lettuce; shredded
Instructions
Place chicken in pot, cover with water. Bring to boil, simmer 20
minutes. Remove, drain on paper towels. Place vegetable oil in
deep-fryer, heat to 350 F. Test for readiness by dropping a rice
noodle into oil. If it sinks, oil isn't hot enough. When it pops up
immediately, put in dough strips, fry to a light tan color. Remove
and drain on paper towels. Divide noodles into 3 parts, deep-fry
separately. Noodles should explode on contact with hot oil & should
be removed instantly, before oil is absorbed. Drain on paper towels.
Deep-fry chicken 5 minutes. Remove, drain on paper towels. Bone, cut
into strips, including skin. Place chicken meat in large bowl. Add
mustard, five-spice powder, sesame oil, soy sauce, almonds, green
onions, & salt.
Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll
break. Pile salad on bed of lettuce, don't toss.
Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WU'S
GARDEN Comments: WILSHIRE BLVD., LOS ANGELES Comments: BEVERAGE:
CHINESE TEA
[Home] Chinese Chicken Salad Dressing I [Home]
Title: Chinese Chicken Salad Dressing I
Yield: 1 Batch
Ingredients
1 c dark sesame oil
1 ts salt
1 tb sugar (heaping)
1 c balsamic vinegar
1 c soy sauce
4 green onions, finely chopped
1 tb lay yu hot flavored oil
4 tb fresh garlic, chopped
Instructions
Combine all ingredients.
Goldstein said this is a "great" chicken salad dressing.
From Larry Goldstein to Victoria Parducci on Prodigy, 09/23/92 @ 8:22
p.m. Typed for you by Cathy Harned.
[Home] Chinese Chicken Salad Dressing Ii [Home]
Title: Chinese Chicken Salad Dressing Ii
Yield: 1 Batch
Ingredients
1 tb sesame oil
1 tb vegetable oil
3 tb rice vinegar
3 tb sugar
1 ts salt
1 sesame seeds
Instructions
Adjust amounts to fit your need. Combine all.
From Allison Jenkins in Honolulu to Laurie Martinez on Prodigy,
09/23/92 @ 8:24 p.m. Typed for you by Cathy Harned.
[Home] Chinese Chicken Salad Dressing Iii [Home]
Title: Chinese Chicken Salad Dressing Iii
Yield: 1 Batch
Ingredients
3 tb dry sherry
1/2 ts fresh ginger, grated
3 tb soy sauce
1/2 c ; water
2 tb minced green onion
3 tb rice wine vinegar
2 tb hoisin sauce
1 tb sugar
1 tb sesame oil
Instructions
Combine and blend all ingredients.
Martinez writes: "I also use this as a regular salad dressing. It has
a really good flavor."
From Laurie Martinez in Lancaster, PA to Victoria Parducci on Prodigy,
09/23/92 @ 8:23 p.m. Typed for you by Cathy Harned.
[Home] Chinese Chicken Salad Dressing [Home]
Title: Chinese Chicken Salad Dressing
Yield: 1 Batch
Ingredients
1 c dark sesame oil
1 ts salt
1 tb sugar (heaping)
1 c balsamic vinegar
1 c soy sauce
4 green onions, finely chopped
1 tb lay yu hot flavored oil
4 tb fresh garlic, chopped
Instructions
Combine all ingredients.
Goldstein said this is a "great" chicken salad dressing.
From Larry Goldstein to Victoria Parducci on Prodigy, 09/23/92 @ 8:22 p.m.
Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Chicken Salad In Wun Tun Baskets [Home]
Title: Chinese Chicken Salad In Wun Tun Baskets
Yield: 10 Servings
Ingredients
1/4 c sugar
1/4 c vinegar
1/4 c salad oil
2 1/2 ts salt
1/2 ts brown sugar
2 lb chicken breasts or thighs -
-cooked; and shredded
6 oz wun tun wrappers (about 30)
1 salad oil for frying
1 head lettuce; shredded
1 green onion; sliced
1/2 c slivered almonds; toasted
Instructions
Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar;
mix well. Pour over chicken, marinate for at least 20 minutes or
longer. Heat oil to 375 F. Place one wun tun wrapper in basket ladle,
fit another ladle on top wrapper to hold in place. Deep fry in hot
oil until golden brown; drain. Repeat until all wrappers are made
into mini baskets. Place baskets on a platter lined with lettuce.
Fill each basket with lettuce, chicken, green onion and almonds.
Serve immediately. Makes 10 servings.
Recipes demonstrated by Nanakuli High School Food Service students
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
Wilcox.
(JUNE 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
[Home] Chinese Chicken Salad With Pasta [Home]
Title: Chinese Chicken Salad With Pasta
Yield: 4 Servings
Ingredients
3/4 lb Fettucine
12 oz Cooked chicken or smoked
-chicken
4 Scallions; thinly sliced
2 tb Oriental sesame oil - (to 3
-tbspns)
2 tb Rice vinegar - (to 3 tbspns)
2 ts Chinese chili paste with
-garlic
1/4 c Chunky peanut butter
Salt; to taste
Crushed red pepper; to taste
Spinach leaves; as a bed for
- salad
2 Kirby cucumbers; peeled,
-seeded,
and grated for garnish
Chopped peanuts and/or
-cilantro lea; for garnish,
(optional)
Instructions
Boil the pasta until al dente, about 10 minutes.
While the water is coming to a boil for the pasta and the pasta itself is
cooking, cut the chicken into strips about 2 inches long and 1/4-inch wide.
In the bottom of a mixing bowl combine the scallions, sesame oil, rice
vinegar, chili paste and peanut butter. Whisk until smooth and season with
salt and crushed red pepper. Add more of any ingredient to make it taste
as you wish.
Add the chicken. When the pasta is done, drain and rinse it under cold
water to stop the cooking process and pat dry. Add the pasta to the bowl,
toss the ingredients together and adjust the seasoning.
Transfer the salad to a platter lined with spinach leaves (dressed or
not as you wish with a vinaigrette or favorite salad dressing). Garnish
with cucumbers, peanuts or cilantro.
This recipe yields 4 servings.
Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6710 broadcast 07-04-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-12-1998
- - - - - - - - - - - - - - - - - -
Contributor: Michele Urvater
Preparation Time: 0:00
[Home] Chinese Chicken Salad-Ww [Home]
Title: Chinese Chicken Salad-Ww
Yield: 2 Servings
Ingredients
1/2 c pineapple chunks* (no sugar)
1 tb soy sauce
1 ts oil; peanut or vegetable
6 oz chicken breast*
1/4 c onions; green-chopped
1/4 c green pepper
1 onion; green-*
1 tb vinegar; cider or rice
1 1/2 ts mustard; dijon-style
1/4 ts seasoned salt
2 c lettuce; shredded
2 tb parsley; chopped
1 1/2 oz water chestnuts; sliced
1/2 ts sesame seed, toasted
Instructions
In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.
[Home] Chinese Chicken Salad [Home]
Title: Chinese Chicken Salad
Yield: 4 Servings
Ingredients
1/4 c Peanut oil
2 tb Oriental sesame oil
1 sm Garlic clove; peeled,
-blanched
1 tb Sugar
3 tb Rice vinegar
2 tb Soy sauce
1/4 c Peanut butter
2 tb Sesame paste
Salt; to taste
Freshly-ground black pepper;
- to taste
1 ts Chili paste with soy bean;
-(optional)
2 c Bite-size poached chicken
-breast
2 c Cooked elbow macaroni
1 pk Frozen petite green peas -
-(10 oz); thawed
2 Scallions, green part only;
-thinly sliced
Chopped cilantro; (optional)
Instructions
In a food processor or blender, combine and puree the peanut and sesame
oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame
paste. Season to taste with salt and pepper. If you wish, stir in chili
paste. Right before serving toss the chicken, macaroni and peas with the
sauce andgarnish with scallions and cilantro.
This recipe yields 4 servings.
Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6700 broadcast 05-30-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-30-1998
- - - - - - - - - - - - - - - - - -
Contributor: Michele Urvater
Preparation Time: 0:00
[Home] Chinese Chicken Salad~ Low Fat [Home]
Title: Chinese Chicken Salad~ Low Fat
Yield: 6 Servings
Ingredients
2 c chicken breast, cooked,
1 skinless, boneless
4 oz water chestnuts, drained
1 sliced
1/2 c celery, diced
1/2 c sour cream, fat free
1/4 c ranch dressing, fat free
1 ts curry powder
1 ts soy sauce
1 ts lemon juice
Instructions
Cut chicken into 1 inch cubes. Mix together chicken, water chestnuts,
and celery. Blend together the sour cream, fat free dressing, curry
powder, soy sauce, and lemon juice. Pour over the chicken mixture.
Stir in the grapes. Chill several hours. Per serving: fat 2.2 GM,
chol. 42 mg, calories 158 13% from fat, protein 17 GM, carb. 14 GM.
[Home] Chinese Chicken Soup Stock [Home]
Title: Chinese Chicken Soup Stock
Yield: 1 Serving
Ingredients
5 lb Chicken backs and necks
2 sl Fresh ginger root; about
-quarter size
2 Chinese dried turnip balls;
-see * Note
Instructions
* Note: Preserved turnip or use preserved radish (both found in Oriental
markets), coarsely chopped and rinsed with fresh water.
Place the chicken parts in a 12-quart stockpot and cover with water. On
high heat bring the bones barely to a simmer. We do not want to cook the
soup yet, so do not let it do more than just simmer.
Foam and scum will form on the top of the pot. You do not want this to
boil.
Drain the bones, discarding the water, and rinse well with cold water. Add
1 quart of fresh water for each pound of bones, along with the ginger and
rinsed dried turnip. Bring to a simmer and cook 1 hour, uncovered.
Strain the soup stock and discard the solids. Remove the fat by chilling
the stock overnight and removing the fat when it has congealed. This
recipe makes about 4 1/2 quarts of soup stock.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 09-09-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-12-1995
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Chinese Chicken Soup With Chicken-Stuffed Cabbage [Home]
Title: Chinese Chicken Soup With Chicken-Stuffed Cabbage
Yield: 4 Servings
Ingredients
1/4 lb lean ground chicken
1/4 lb lean ground pork
1/4 c white part of scallions;
-finely chopped
1/4 c cooked spinach; finely
-chopped
1 1/2 tb cilantro; finely chopped
1 1/2 ts dried mint leaves
1 ts sesame oil
4 ts fresh ginger; grated
2 ts onion; finely chopped
1 tb soy sauce
12 chinese cabbage leaves;
-blanched
12 scallions; (green part)
-blanched
6 c chicken broth
Instructions
Combine the chicken, pork, half the chopped scallions, the spinach,
cilantro, mint, sesame oil, 2 ts of the ginger, the onion and soy
sauce. Mix thoroughly. Spread a cabbage leaf flat on a work surface.
Place a heaping teaspoon of the meat mixture in the center of the
leaf. Fold sides of the leaf over the filling. Fold the top of the
leaf over the filling. Roll filling down the leaf one turn. Trim away
excess stem.
Tie package with a scallion green. Wrap remaining cabbage leaves in
the same way. Bring the chicken broth to a boil. Simmer the cabbage
packages in the broth 6-7 minutes until firm to the touch. Divide
remaining chopped scallion and ginger among 4 large soup bowls. Place
3 cabbage packages in each bowl and ladle chicken broth over the top.
Per Serving: Calories: 150, Protein: 20 g, Carbohydrate: 10 g, Fat: 4
g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 315 mg, Fiber: 2 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
[Home] Chinese Chicken Soup [Home]
Title: Chinese Chicken Soup
Yield: 1
Ingredients
1 3 lb. chicken
3 peeled and chopped carrots
1 lg leek - cut lengthwise
2 peeled and chopped parsnips
2 chopped celery stalks
1 sm hand fresh dill sprigs
1/2 bn italian parsley
2 ts salt
20 black peppercorns
2 c cooked fine egg noodles
----------------------GINGER SCALLION SAUCE---------------------------
2 ts fresh ginger
3 ts thinly sliced scallions
1 ts soy sauce
3 tb olive oil
Instructions
Directions: In a large soup pot, combine the chicken, carrots, leek,
parsnips, celery, dill, parsley, salt, and peppercorns. Cover the
ingredients with water and bring to a boil over high heat. Add the cooked
egg noodles and reduce heat to a simmer. Cook gently for 1 1/2 hours.
Remove the dill and parsley from the soup and remove the chicken. Skim
the fat off of the top. Shred the chicken off of the bones and return to
pot. Ladle the soup into bowls and serve topped with a spoonful of
ginger-scallion sauce. To make the sauce, combine the ginger, scallions
and soy sauce. Set aside. In a small pot, heat the oil over high heat,
almost smoking. Pour the oil over the scallion mixture and allow to
sizzle. Let stand for 10 minutes before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Chicken Spaghetti [Home]
Title: Chinese Chicken Spaghetti
Yield: 8 Servings
Ingredients
1 lg hen; or large fryer
1 lg bell pepper; chopped
1 lg onion; chopped
3 ribs celery; chopped
1 cn pimiento; chopped
1 cn mushrooms; sliced
chicken stock
12 oz spaghetti
salt
pepper
soy sauce
accentr seasoning mix
Instructions
Cook hen in seasoned water and leave in broth to cool. Debone hen when
cooled and reserve stock. Cut meat into bite size pieces. Cook the bell
pepper, onions and celery in 1 cup stock. Cook the spaghetti in rest of
chicken stock until tender. You will find you absorb all the stock. Toss
all
together and add the pimentos, and mushrooms. Season to taste with salt,
pepper and Accent. This is a very good and different chicken spaghetti.
Pass
soy sauce. Serves 8 to 10.
Mrs. George Snellings III
I add soy sauce to all of it and about a tablespoon of sugar when I toss
all
the ingredients.
Per serving (excluding unknown items): 14 Calories; less than one gram Fat
(6% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 13mg
Sodium
SueLynn Sandifer
MC formatting by bobbi744@acd.net ICQ# 12099532
- - - - - - - - - - - - - - - - - -
Contributor: Cotton Country
Preparation Time: 0:00
[Home] Chinese Chicken Stir-Fry (Aha) [Home]
Title: Chinese Chicken Stir-Fry (Aha)
Yield: 6 Servings
Ingredients
4 chicken breast filetts
1 (approximately 4 oz each),
1 skinned, all visible fat
1 removed
1 1/3 c chicken broth (aha) or
1 commercial low-sodium
1 variety
3 tb cornstarch
3 tb sherry
2 tb light soy sauce
1 tb rice vinegar
1 tb hot pepper oil
1 tb grated fresh ginger
3 cloves garlic, minced
1 tb sesame oil
8 oz package fresh mushrooms,
1 sliced
1 c diced red bell pepper
3/4 c sliced green onion
1/3 c unsalted dry-roasted pecan
1 halves
Instructions
Rinse chicken and pat dry. Cut into 1-inch cubes. Set aside.
In a small bowl, combine broth, cornstarch, sherry, soy sauce, and
vinegar. Set aside.
Heat hot pepper oil in a nonstick skillet or wok over high heat. Add
ginger and garlic and saute 1 minute. Add chicken and stir-fry until
lightly browned. Transfer chicken to plate and set aside.
Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan,
reduce heat to medium-high, and steam 5-7 minutes. Add chicken broth
mixture. Return chicken to pan and cook until sauce is thickened. Add
onions and pecans and cooke 2 minutes more. Serve over rice if
desired.
Nutritional Analysis: Calories 216 kcal Cholesterol 41 mg Saturated
Fat 2 gm Protein 19 gm Sodium 253 mg Polyunsaturated Fat 4 gm
Carbohydrate 11 gm Total Fat 11 gm Monounsaturated Fat 5 gm
From: American Heart Association Cookbook Fifth Edition Times Books,
1991
Entered by: Lawrence Kellie Sat 11-16-1996 at 12:10:46
Size of Serving: N/A
From: Lawrence Kellie Date: 05 Dec 96 Home Cooking Ž
[Home] Chinese Chicken Stock [Home]
Title: Chinese Chicken Stock
Yield: 0 Servings
Ingredients
2 lb bony chicken parts
2 sliced green onions
4 sl ginger root
6 c water
Instructions
To prepare a quart of Chinese chicken stock, simmer (do not boil) bony
chicken parts with green onions and fresh ginger in water for 1 to 3 hours.
Strain before using.
Yield:
"1 quart"
- - - - - - - - - - - - - - - - - - -
Per serving: 1897 Calories (kcal); 149g Total Fat; (70% calories from fat);
79g Protein; 60g Carbohydrate; 402mg Cholesterol; 423mg Sodium
Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 12 Vegetable; 0 Fruit; 23
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 2568 0 0 0
Contributor: Annette Gooch, UP and Riv Press Enterprise
Preparation Time: 0:00
[Home] Chinese Chicken Strata [Home]
Title: Chinese Chicken Strata
Yield: 6 Servings
Ingredients
3 c chicken; diced, cooked
3 tb soy sauce
1 1/2 tb rice vinegar
1 1/2 tb sesame oil
1 ts chili paste with garlic
1 3/4 ts dry mustard
4 scallions; chopped
1 md red bell pepper; chopped
1 cn waterchestnuts; sliced,
-drained
6 bread slices; cubed
2 c cheddar cheese; shredded
3 eggs
2 c milk
Instructions
In a medium bowl, combine diced chicken, soy sauce, vinegar, sesame
oil, chili paste with garlic, 1 teaspoon dry mustard, scallions, red
pepper, and water chestnuts. Mix well and set aside. Turn half the
bread cubes into a buttered 11 x 7 baking dish. Sprinkle with half
the cheese. Distribute half the chicken mixture over cheese. Cover
with remaining bread cubes and remaining 3/4 teaspoon dry mustard
until blended. Pour evenly over casserole. Cover with plastic wrap.
Refrigerate several hours, or overnight.
Preheat oven to 350 degrees F. Bake, uncovered 40 to 45 minutes,
until top is golden and center is set. Let cool 5 minutes, then cut
into squares or rectangles to serve.
Source: 365 Easy One Dish Meals. Posted by Sue Klapper.
From the MM database of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com
[Home] Chinese Chicken Stuffed Peppers [Home]
Title: Chinese Chicken Stuffed Peppers
Yield: 4 Servings
Ingredients
1 Lg sweet red Pepper
1 c Finely chopped Chicken *
1 tb Sesame oil
1 c Cooked regular Rice
1 Clove garlic; minced
1/2 c Frzn English Peas; thawed
1 ts Minced fresh Gingerroot
Egg; beaten
1/2 c Finely chopped Carrots
1 tb Plus 1 1/2 t Soy sauce
1/4 c Thinly sliced Green onions
1/8 ts Salt
Instructions
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut
a 1/2" thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper
slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and
bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231
calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol,
3.1 mg iron, 366 mg sodium, 37 mg calcium.
Converted by MMCONV vers. 1.00
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 38 Calories; 3g Fat (78% calories
from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 68mg Sodium
_____
Preparation Time: 0:00
[Home] Chinese Chicken Toasts [Home]
Title: Chinese Chicken Toasts
Yield: 60 Servings
Ingredients
------------------------------INGREDIENTS---------------------------------
1 1/2 lb chicken breasts, boneless
1 c scallion, coarsely chopped
2 eggs, well beaten
1/4 c cornstarch
1 ts oriental sesame oil
1/2 ts salt
8 oz water chestnuts, drained
-chopped
16 sl firm white bread, crusts
-removed
1 vegetable oil, for frying
Instructions
1. Cut chicken into chunks and put in a food processor. Add scallion,
eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to
a bowl and stir in water chestnuts.
2. Spread chicken paste over bread slices, cover, and refrigerate
until ready to cook.
3. In a large frying pan, heat 3/4 inch of oil over medium heat. Add
bread, chicken side down, and fry until golden brown, 1 to 2 minutes.
Drain on paper towels. Cut into triangles and serve hot.
From: 365 Ways to Cook Chicken
[Home] Chinese Chicken Wing Drumsticks [Home]
Title: Chinese Chicken Wing Drumsticks
Yield: 3 Servings
Ingredients
--------------------------CATE VANICEK--------------------------------
10 chicken wings (yield 20
1 drumsticks)
1 egg white, slightly beaten
1/3 c cornstarch--mixed with:
1 ts baking powder
1 peanut oil for deep frying
----------------------------MARINADE----------------------------------
1 ts five-spice powder
1/2 ts msg (optional)
1 ts salt
1/2 ts sugar
1 ts rice wine
1 ts soy sauce
Instructions
Discard wing tips. Cut between joints. Remove the smaller bone of the
lower wing. Cut skin loose around the small end and push skin and meat up
to form drumstick.
Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg
white to coat the wings will help to seal the juice inside the meat. Hence
the meat will be juicier.
Dredge wings in cornstarch mixture. (Using cornstarch and baking powder
helps to make the outside layer crisp.)
Deep-fry for 3 minutes. Drain. Let cool.
Deep-fry once again right before serving. (Deep-fry the first time to cook
the meat and seal the juice in the meat. The second time to make the
outside crisp. Make sure the oil is very hot before you deep-fry for the
second time.)
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
[Home] Chinese Chicken Wings Dxdg05A [Home]
Title: Chinese Chicken Wings* Dxdg05A
Yield: 48 Servings
Ingredients
24 chicken wings, separated,
-tips disc; arded
2 c soy sauce
2 ts prepared mustard (the asian
-kind no; t frenches)
2 ts freshly grated ginger
1/2 c sugar
2 ts finely chopped garlic
Instructions
*Gai Yik 1. Combine soy,mustard, ginger, sugar and garlic, stir
well,then pour over chicken wings, 2. Cover and refrigerate over
night 3. At serving time heat oven to 350 degrees and bake for 1 hour
or grill on a charcoal fire. Posted by Jane Harris. MM:MK VMXV03A.
[Home] Chinese Chicken Wings [Home]
Title: Chinese Chicken Wings
Yield: 1 Serving
Ingredients
18 chicken wings; drumsticks
3 garlic cloves; minced
1 inch ginger root-- minced
1 1/2 ts five spice powder
1/2 c soy sauce
1/2 c white wine
1/4 c vegetable oil
Instructions
Mix together and place chicken in marinate for 1 or
more hours. Bake at 350F for 30-40 min keep basting.
Cook in grill and brush marinate to crisp it up.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Chicken With Almonds [Home]
Title: Chinese Chicken With Almonds
Yield: 12 Servings
Ingredients
3 (2-lb) broiler fryers -or-
3 lb boneless chicken breasts
5 tb salad oil
2 tb soy sauce
2 ts salt
1 1/2 ts sugar
1 ds pepper
1/4 c cornstarch
1/3 c water
1 cn (14-oz) chicken broth
1 cn (5-oz) water chestnuts;
-drained & chopped
1 c celery; thinly sliced
1 cn (4-oz) whole mushrooms;
-drained
1/2 c toasted slivered almonds
Instructions
Have butcher debone & skin chicken. To make them easier to slice, store in
freezer until partly frozen. Slice into long, thin slivers. Let thaw
completely at room temperature. Heat oil in large skillet. Add chicken
slivers, soy sauce, salt, sugar & pepper. Cook, stirring a few minutes or
just until chicken is no longer pink. In small bowl, make smooth paste of
water & cornstarch. Stir into chicken mixture with chicken broth, water
chestnuts, celery & mushrooms. Cook, stirring until slightly thickened &
translucent. Sprinkle with toasted almonds. Serve over rice.
PAT THOMPSON
TEXARKANA, AR
From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Chicken With Rice [Home]
Title: Chinese Chicken With Rice
Yield: 4 Servings
Ingredients
1 md onion
1/4 c soy sauce, divided
1 tb butter or margarine, melted
1 whole broiler-fryer
2 c water
2 chicken bouillon cubes
1/2 ts salt
1 c uncooked rice
1/8 ts ground black pepper
3 ribs celery, diagonally
-sliced
8 oz fresh mushrooms, thinly
-sliced
8 oz snow peas (fresh or frozen)
Instructions
Cut onion in half; dice one half and thinly slice other half; set
aside. Combine 1 tablespoon soy sauce and the butter in a small bowl;
brush chicken with part of the mixture; reserving the rest. Place
chicken, breast side down, on a rack in a large, shallow microwave
dish. Cover loosely with waxed paper; microcook for 15 minutes at
Medium. Remove from microwave and turn chicken breast side up. Brush
generously with soy-butter mixture. Cover with waxed paper and
microcook for 15 minutes longer, or until fork can be inserted into
leg with ease and leg moves freely when lifted or twisted.
Meanwhile, combine water, diced onion, bouillon cubes, and salt in
small saucepan over medium-high heat. Bring to a boil; add rice.
Reduce heat to low and cook, covered, for 20 minutes or until rice is
done. Remove chicken from microwave and let stand for 10 minutes.
Reserve pan drippings. Remove chicken meat from bones and cut into
bite-sized pieces. Discard skin and bones. Mix the remaining soy
sauce with ground pepper and pour over chicken; set aside. Combine
sliced onion, celery, and pan drippings in a large microwave bowl.
Cover and microcook for 2 minutes at High, stirring after 1 minute.
Add mushrooms and pea pods. Microcook at high for 2 minutes longer,
stirring after 1 minute. Add the chicken and the rice; toss to mix
thoroughly. Serve hot.
Woman's Day MEALS IN MINUTES August 1985
Posted by Fred Peters
[Home] Chinese Chicken With Spicy Self-Making Plum S [Home]
Title: Chinese Chicken With Spicy Self-Making Plum S
Yield: 4 Servings
Ingredients
2 whole frying chicken breasts
- split
6 ripe purple plums; pitted
-and thinly sliced
1 onion; halved and thinly
-sliced
1 clove garlic; minced
3 tb ; water
2 tb lemon juice
2 tb light soy sauce
1 tb honey
1 ts oriental 5-spice powder
Instructions
Brown chicken, skin side down, in an ungreased nonstick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with
paper toweling and return to the pan, skin side up.
Add remaining ingredients. Cover and simmer, stirring occasionally,
until chicken is tender--40 to 45 minutes. Uncover and continue
simmering until sauce is thick.
Note: For thin boneless chicken breasts, cut cooking time about 15-20
minutes.
Makes 4 servings: 215 calories each. Source: Light & Spicy by Barbara
Gibbons.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
[Home] Chinese Chicken With Vegetables [Home]
Title: Chinese Chicken With Vegetables
Yield: 6 Servings
Ingredients
2 c water
2 tb chicken flavored instant
-bouillon
2 tb cornstarch
1 tb soy sauce
1 tb sugar
2 c cooked chicken (white meat);
- skinned and chopped
1 md green pepper; thinly sliced
1 md onion; thinly sliced
1 c diagonally sliced celery
1/2 lb fresh mushrooms; thinly
-sliced
1/2 c thinly sliced water
-chestnuts
1 cooked rice or chow mein
-noodles
Instructions
In a large skillet, combine water, instant bouillon, cornstarch, soy sauce
and sugar. Cook over medium heat until bouillon dissolves and sauce
slightly thickens. Add chicken, green pepper, onion, celery, mushrooms and
water chestnuts. Simmer, uncovered, until vegetables are tender. Serve over
rice or chow mein noodles. Calories: 145 per serving, 82 per 1/2 cup rice,
124 per 1/2 cup noodles. Yield: 6 servings.
LOW CALORIE
KATHY MOORE
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Chicken-Noodle Salad #2 [Home]
Title: Chinese Chicken-Noodle Salad #2
Yield: 2 Servings
Ingredients
4 oz angel hair pasta --
1 uncooked
1 c (1/2-in) diagonally sliced
1 fresh snow peas
2 c shredded cooked chicken
1 breast -- approx 3/4#
1/2 c diced red bell pepper
1/4 c sliced green onions
1 md cucumber, peeled, halved
1 lengthwise, and sliced --
1 about 3/4 cup
3 tb low-sodium teriyaki sauce
2 tb rice vinegar
2 ts sesame seeds -- toasted
1 ts dark sesame oil
1/2 ts salt
1/4 ts pepper
Instructions
Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add
snow peas; cook an additional minute. Drain and rinse under cold,
running water; drain well. Combine pasta mixutre, chicken, and next 3
intredients in a bowl; set aside.
Combine teriyaki sauce and next 5 ingredients ina bowl; stire well.
Pour over pasta mixture, and toss well. Serve at room temperature or
chilled.
Yield 4 1-1/2 cup servings.
Recipe By :
[Home] Chinese Chicken-Noodle Salad [Home]
Title: Chinese Chicken-Noodle Salad
Yield: 4 Servings
Ingredients
4 oz angel hair pasta; uncooked
1 c diagonally sliced fresh snow
- peas; (1/2-inch)
2 c shredded cooked chicken
-breast; (3/4 pounds)
(skinned and boned)
1/2 c diced red bell pepper
1/4 c sliced green onions
1 md cucumber
peeled and halved lengthwise
3 tb low-sodium teriyaki sauce
2 tb rice vinegar
2 ts sesame seeds; toasted
1 ts dark sesame oil
1/2 ts salt
1/4 ts pepper
Instructions
Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well.
Combine pasta mixture, chicken, and next 3 ingredients in a bowl; set
aside.
Combine teriyaki sauce and next 5 ingredients in a bowl; stir well. Pour
over
pasta mixture, and toss well. Yield: 4 servings (serving size: 1-1/2 cups).
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 141 Calories; 3g Fat (16% calories
from fat); 5g Protein; 25g Carbohydrate; 0mg Cholesterol; 272mg Sodium
Serving Ideas : Serve at room temperature or chilled.
Nutr. Assoc. : 0 0 0 0 0 1489 0 0 0 0 0 2571 5020 0
Contributor: Cooking Light, May 1994, page 138
Preparation Time: 0:11
[Home] Chinese Chicken-Stuffed Peppers Xfvf35A [Home]
Title: Chinese Chicken-Stuffed Peppers Xfvf35A
Yield: 4 Servings
Ingredients
4 lg sweet red pepper
1 tb sesame oil
1 clove garlic, minced
1 ts minced fresh gingerroot
1/2 c finely chopped carrots
1/4 c thinly sliced green onions
1 c finely chopped chicken *
1 c cooked regular rice
1/2 c frzn english peas, thawed
1 egg, beaten
1 tb plus 1 1/2 t soy sauce
1/8 ts salt
Instructions
* 1 cup finely chopped, cooked Chicken Breast (skinned before
cooking) Cut a 1/2" thick slice from the side of each pepper,
reserving slices; remove seeds. Place peppers in boiling water, boil
5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over
med heat until hot. Add garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 minutes more. Remove from
heat. Add chicken and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper. Top with reserved
pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking
dish. Cover and bake 350 deg F for 30 minutes or until thoroughly
heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7
carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg
calcium.
[Home] Chinese Chicken-Stuffed Peppers [Home]
Title: Chinese Chicken-Stuffed Peppers
Yield: 4 Servings
Ingredients
4 lg sweet red pepper
1 c finely chopped chicken*
1 tb sesame oil
1 clove garlic; minced
1 c cooked regular rice
1/2 c frzn english peas; thawed
1 ts minced fresh gingerroot
1/2 c finely chopped carrots
1/4 c thinly sliced green onions
1 egg; beaten
1 tb plus
1 1/2 ts soy sauce
1/8 ts salt
Instructions
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)
Cut a 1/2" thick slice from the side of each pepper, reserving slices;
remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set
aside. Coat a large skillet or wok with Pam; add sesame oil, and place
over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 minutes more. Remove from heat.
Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture
into each reserved pepper. Top with reserved pepper slices. Arrange
peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F
for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4
g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366
mg sodium, 37 mg calcium.
Date: Wed, 19 Jun 1996 21:02:12 -0700
From: Julie Bertholf
MM-Recipes Digest V3 #171
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Chinese Chicken
Yield: 4 Servings
Ingredients
12 oz chicken breasts; skinned &
-boneless
1 tb vegetable oil
1 c broccoli flowerettes
1 c caulifowerets
1/2 lb mushrooms; sliced
4 green onion; cut in 1 pieces
2 tb low-sodium soy sauce
3 tb dry sherry
1 ts gingerroot
1 ts arrowroot dissolved in +
2 tb water
1/4 ts sesame oil
Instructions
Trim any fat from chicken and thinly slice diagonally. In a large
non-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes or
until cooked through. Remove with a slottled spoon and keep warm.
Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms,
green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.
Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until
heated through.
Ease of preparation and colorul presentation make this dish another
favorite for entertaining. Serve with "Orange Rice" (Also in this
file)
Food Exchange per serving: 3 1/2 LOW/FAT MEAT EXCHANGES + 2
VEGETABLES EXCHANGES CAL: 256; CHO: 72mg; CAR: 9g; PRO: 30g; SOD:
385mg; FAT: 10g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
[Home] Chinese Chili With Peppers [Home]
Title: Chinese Chili With Peppers
Yield: 1 Servings
Ingredients
3/4 lb ground lamb
1 tb dark soy sauce
1 tb dry sherry
1 tb hoisin sauce
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 sm yellow on1on
2 tb cornstarch
2 tb peanut oil
1 tb finely minced fresh ginger
4 cloves garlic, finely minced
Instructions
SAUCE:
1/2 cup chicken stock 2 tablespoons dry sherry 2 tablespoons
hoisin sauce 2 tablespoons oyster sauce 1 tablespoon bean sauce 1
tablespoon Oriental sesame oil 1 tablespoon distilled white vinegar 1
1/2 teaspoons Chinese chili sauce
Stir-fried ground meat and diced vegetables in a spicy sauce produce
an Oriental "chili" that can be mounded on steamed rice or buttered
noodles to make a quick and satisfying dinner.
ADVANCE PREPARATION: In a bowl, thoroughly combine lamb, soy sauce,
sherry, and hoisin sauce. Set aside until ready to cook.
Seed and stem peppers, then cut into 1/2 inch cubes. Peel and
coarsely chop onion. Set peppers and onion aside.
In a small bowl, combine sauce ingredients; set aside.
LAST-MINUTE COOKING: Stir cornstarch with an equal amount of cold
water, then set aside.
Place wok over highest heat. When wok becomes very hot, add 1
tablespoon peanut oil to center, then roll oil around sides of wok.
When oil just begins to smoke, add lamb and stir-fry, pressing meat
against the sides of the wok, until it loses its raw color and
separates into small pieces, about 3 minutes. Transfer to a work
platter.
Immediately return wok to highest heat and add remaining tablespoon
peanut oil to center. Add ginger and garlic and saute for a few
seconds. Add vegetables and stir-fry until peppers brighten and onion
becomes transparent, about 2 minutes.
Return lamb to wok and pour in sauce. Bring sauce to a low boil,
then stir in a little cornstarch mixture to lightly thicken. Reduce
heat to low and simmer for 2 minutes. Turn out onto a heated platter
or individual plates. Serve at once with steamed rice, noodles, or
bread.
Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.
MENU IDEAS: Easy dinner for 4 - Chinese Chili with Peppers (double
recipe); Onion Bread (double recipe; cook before guests arrive, and
reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and
coffee.
Notes: This dish is excellent made with ground pork, beef, or lamb,
but not with ground veal, chicken, or turkey.
To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork,
beef, or lamb) for the cubed or sliced meat or seafood. This
shortens the preparation time but results in an equally good dish.
From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen",
Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN
1-55670-333-3.
Posted by Stephen Ceideberg; May 17 1993.
Title: Chinese Chili
Yield: 1
Ingredients
3 lb hamburger
1 qt chili sauce
1 qt tomatoes
2 cn kidney beans
1 lg can chinese vegetables
2 cn french cut green beans
Instructions
Brown hamburger and drain. Add chili sauce, tomatoes, kidney beans,
Chinese vegetables, and green beans together. Simmer a short time. Makes a
large pot of chili and may be frozen.
Maxine Nohl
Per serving: 5723 Calories (kcal); 185g Total Fat; (28% calories from fat);
286g Protein; 764g Carbohydrate; 531mg Cholesterol; 6250mg Sodium
Food Exchanges: 44 1/2 Grain(Starch); 19 1/2 Lean Meat; 6 1/2 Vegetable; 0
Fruit; 27 Fat; 2 1/2 Other Carbohydrates
Recipe by: A Taste of Eureka Hospitality - Maxine Nohl
Converted by MM_Buster v2.0n.
[Home] Chinese Chinese Barbaque Pork (Char Siew) [Home]
Title: Chinese: Chinese Barbaque Pork (Char Siew)
Yield: 4 Servings
Ingredients
----------------------------------SAUCE-----------------------------------
1 tb hoisin sauce
2 tb soy sauce
1 ts seseme oil
1 fresh garlic finely chopped
4 tb sugar
1/2 ts salt & pepper
-------------------------LB PORK ROAST BONELESS---------------------------
Instructions
Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long,
and 1/2 in. wide. Combine all the ingredients for the sauce and mix
well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for
an additional 25 minutes.
[Home] Chinese Chinese Cashew Chicken 2 [Home]
Title: Chinese: Chinese Cashew Chicken 2
Yield: 4 Servings
Ingredients
3 chicken breasts,
1 boned and skinned
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 c bamboo shoots, drained
1 c chicken broth,
1 or bouillon cube dissolved
1 in water
1/4 c soy sauce
2 tb corn starch
1/2 ts sugar
1/2 ts salt
4 tb salad oil
1 pk cashew nuts
1 (about 4-oz)
Instructions
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.
[Home] Chinese Chinese Cashew Chicken [Home]
Title: Chinese: Chinese Cashew Chicken
Yield: 4 Servings
Ingredients
3 chicken breasts,
1 boned and skinned
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 c bamboo shoots, drained
1 c chicken broth,
1 or bouillon cube dissolved
1 in water
1/4 c soy sauce
2 tb corn starch
1/2 ts sugar
1/2 ts salt
4 tb salad oil
1 pk cashew nuts
1 (about 4-oz)
Instructions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Chive- Tomato And Sweetcorn Noodles [Home]
Title: Chinese Chive, Tomato And Sweetcorn Noodles
Yield: 4
Ingredients
400 g fresh flat or ribbon egg
-noodles
2 tb groundnut or sunflower oil
1 tb sesame oil
4 cm fresh root ginger; very
-finely chopped
1 bn chinese chives; (about
30 g cut into 1cm lengths; (30 to
- 45)
175 g fresh or frozen sweetcorn
-kernels; thawed if frozen
3 md tomatoes; deseeded and diced
4 tb oyster sauce
1 tb soy sauce
Instructions
1 Cook the noodles, according to the packet. Drain and toss with 1/2 tbsp
groundnut or sunflower oil. Heat up the wok over a high heat until it
smokes.
2 Add the remaining groundnut or sunflower oil and sesame oil and when
they've heated, throw in the ginger.
3 Give it a quick stir, and add the chives and sweetcorn. Stir-fry for
about 40-60 seconds, and add the tomatoes. Stir-fry for another 30
seconds or so and tip in the noodles.
4 Stir and mix lightly for about 30 seconds, and spoon in the oyster sauce
and soy sauce.
5 Toss, until the sauces are mixed in evenly and the noodles are heated
through. Taste and adjust the seasoning and serve immediately.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
[Home] Chinese Chive- Tomato And Sweetcorn Noodles2 [Home]
Title: Chinese Chive, Tomato And Sweetcorn Noodles2
Yield: 4
Ingredients
400 g fresh flat or ribbon egg
-noodles
2 tb groundnut or sunflower oil
1 tb sesame oil
4 cm fresh root ginger; very
-finely chopped
1 bn chinese chives; (about
30 g cut into 1cm lengths; (30 to
- 45)
175 g fresh or frozen sweetcorn
-kernels; thawed if frozen
3 md tomatoes; deseeded and diced
4 tb oyster sauce
1 tb soy sauce
Instructions
1 Cook the noodles as on the packet. Drain and toss with 1/2 tbsp
groundnut or sunflower oil. Heat the wok on a high heat until it smokes.
Add the remaining groundnut or sunflower oil and sesame oil and when
heated, add the ginger.
3 Stir and add the sweetcorn and chives. Stir-fry for 40-60 seconds and
add the tomatoes. Stir-fry for 30 seconds and tip in the noodles. Stir
and mix lightly for 30 seconds, and spoon in the oyster and soy sauces.
4 Toss until the sauces are mixed in evenly and the noodles are heated
through. Taste, adjust the seasoning and serve immediately.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.
[Home] Chinese Coconut Candy [Home]
Title: Chinese Coconut Candy
Yield: 6 Servings
Ingredients
1 c grated coconut ( substitute
-canned)
2 c brown sugar
1 walnut halves
Instructions
1) Melt sugar in heavy pan over a slow fire.
2) Add coconut and cook until sugar begins to crystallize.
3) Remove from fire and pour into a buttered pan.
4) Cut into 1 inch squares and press a walnut half on top of each
cookie.
Variations: Place 1/2 square of coconut candy or about 1 Teaspoon of
crystallized sugar and coconut on one corner of a small WONTON
wrapper ( See Recipe WONTON.TXT )
Fold over corner of wrapper, enclosing candy mixture. Pinch together
two opposite free corners of wrapper, leaving one corner free.
Fry in deep hot oil until golden brown.
[Home] Chinese Cold Sesame Noodles [Home]
Title: Chinese Cold Sesame Noodles
Yield: 1 Servings
Ingredients
1 lb fresh thin chinese egg
-noodles
4 qt water
2 ts salt
2 tb soy sauce
1 tb szechwan sesame oil with hot
- chilie; s
1 tb sesame oil
1 tb rice vinegar or cider
-vinegar
1 ts sugar
1 clove minced garlic
1 tb peanut oil
1/3 c toasted sesame seeds
6 scallions; cut into ringlets
Instructions
1. Bring the salted water to a boil, add noodles, and cook for 3 minutes.
Drain and rinse under cold water.
2. Combine remaining ingredients and pour over cold noodles, toss until
well blended. May serve immediately or chill for several hours.
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland
on Jan 11, 1998
[Home] Chinese Cold Shredded Vegetables With Chicke [Home]
Title: Chinese: Cold Shredded Vegetables With Chicke
Yield: 6 Servings
Ingredients
2 lg leeks
3 green onions
2 sm zucchini
2 sm carrots
2 long seedless type cucumbers
1 long white radish
2 wood ear black fungus
1 egg
1 tb peanut oil
1/2 c cooked chicken meat
2 md tomatoes
1 sauce:
1 ts juice of ginger root
1 ts dry mustard
2 ts sugar
1 1/2 tb thin soy sauce
1 1/2 tb sesame oil
1 1/2 ts chinkiang vinegar
1 tb freshly squeezed tomato
-juice
Instructions
Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add
thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger
root through a garlic press to extract juice. Squeeze juice from
tomato. Add other sauce ingredients; stir well and set aside.
Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water
for 1 hour. Beat egg; fry very thin omelet in large skillet greased
with peanut oil. Fry both sides gently. Set aside to cool.
Trim leeks, green onions, zucchini, carrots & white radish. Cut ends
off cucumber, but don`t peel. Peel carrots & radish. Shred
vegetables with shredder or cleaver. Wash tomatoes & cut each into
eighths. Shred chicken with fingers. Thinly slice omelet into
strips. Pour boiling water over fungus & drain. Cut out hard center
& cut floppy ears into thin strips.
Finish: Layer shredded vegetables in center of serving plate,
mounding slightly as you build layers of cucumber, carrot, chicken,
fungus, zucchini, egg, leeks, radish, green onion & so on, ending
with cucumber. Arrange tomatoe wedge around outer edge. Working from
center of vegetable mound, arrange egg strips like spokes of a wheel.
Add dressing and serve.
[Home] Chinese Cold Shredded Vegetables With Chicken [Home]
Title: Chinese: Cold Shredded Vegetables With Chicken
Yield: 6 Servings
Ingredients
2 lg leeks
3 green onions
2 sm zucchini
2 sm carrots
2 long seedless type cucumbers
1 long white radish
2 wood ear black fungus
1 egg
1 tb peanut oil
1/2 c cooked chicken meat
2 md tomatoes
1 sauce:
1 ts juice of ginger root
1 ts dry mustard
2 ts sugar
1 1/2 tb thin soy sauce
1 1/2 tb sesame oil
1 1/2 ts chinkiang vinegar
1 tb freshly squeezed tomato
-juice
Instructions
Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add thin
soy sauce, blend to avoid lumping. Squeeze some peeled ginger root through
a garlic press to extract juice. Squeeze juice from tomato. Add other
sauce ingredients; stir well and set aside.
Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water for 1
hour. Beat egg; fry very thin omelet in large skillet greased with peanut
oil. Fry both sides gently. Set aside to cool.
Trim leeks, green onions, zucchini, carrots & white radish. Cut ends off
cucumber, but don`t peel. Peel carrots & radish. Shred vegetables with
shredder or cleaver. Wash tomatoes & cut each into eighths. Shred chicken
with fingers. Thinly slice omelet into strips. Pour boiling water over
fungus & drain. Cut out hard center & cut floppy ears into thin strips.
Finish: Layer shredded vegetables in center of serving plate, mounding
slightly as you build layers of cucumber, carrot, chicken, fungus,
zucchini, egg, leeks, radish, green onion & so on, ending with cucumber.
Arrange tomatoe wedge around outer edge. Working from center of vegetable
mound, arrange egg strips like spokes of a wheel. Add dressing and serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Cole Slaw Salad [Home]
Title: Chinese Cole Slaw Salad
Yield: 8 Servings
Ingredients
1 md cabbage -- shredded
2 md carrot -- shredded
2 pk top ramen, oriental or
1 chicken -- crumbled
4 tb almonds -- sliced
1/2 c cilantro -- chopped
4 tb sesame seeds -- toasted
1 dressing:
1 ts salt
3/4 ts pepper
3 tb sugar
1/4 c salad oil
1/4 c vinegar
1/4 c sesame oil
1/2 ts chili oil
1 tb hoisin sauce
Instructions
Prepare salad dressing (one of the seasoning packets from the top
ramen can be added for a variation). Chill Mix salad ingredients and
toss with the dressing just before serving so noodles donOt soften.
Recipe By : Char Wilson (HughOs daughter)
From: Laura Bettingen Date: 08 Aug 97 Mastercook
Recipes (Mailing List) Ž
[Home] Chinese Cole Slaw [Home]
Title: Chinese Cole Slaw
Yield: 4 Servings
Ingredients
Slaw:---
1/2 Head cabbage; shredded
1/2 Cup chicken; cooked and
-chopped
1 Bunch green onions; chopped
1 Tablespoon toasted sesame
-seeds
1/2 Cup toasted almonds
1 Package Ramen Noodles;
-crushed
1/2 Cup Celery; Chopped
Dressing:--
1 Tablespoon sugar
1 Teaspoon salt
1/2 Teaspoon pepper
3 Tablespoons vinegar
1/2 Cup salad oil
Instructions
Dressing: Mix dressing ingredients in a small jar and store in
refrigerator until ready to serve.
Salad: Layer cabbage, celery, green onions and chicken; set aside. Add
toasted sesame seeds and
toasted almonds and Top Ramen noodles just before adding dressing. Toss
and serve
immediately for best flavor and "crunch".
- - - - - - - - - - - - - - - - - -
Contributor: ChiliDog's Kitchen http://umn.edu/~fine0015
Preparation Time: 0:00
[Home] Chinese Coleslaw A La Poggi [Home]
Title: Chinese Coleslaw A La Poggi
Yield: 8 Servings
Ingredients
1 pk coleslaw 9 8 oz.
1 pk top ramen noodles (oriental)
1 bn green onions
1/2 c sunflower seeds
1/2 c slivered almonds
2 ts butter (split in half)
--------------------------------DRESSING----------------------------------
1/2 c oil
3 tb sugar
3 tb balsamic vinegar
1 ramen seasoning
Instructions
Break the top ramen noodles apart, being careful not to grind
them in your hands, then brown them in butter. Noodles should be
crisp. Set aside.
Next brown green onions, sunflower seeds and almond slivers in
skillet with butter. Set aside.
Mix oil, sugar, vinegar and ramen seasoning to make the dressing.
shake vigorously.
Do not mix ingredients until you are ready to serve.
[Home] Chinese Coleslaw [Home]
Title: Chinese Coleslaw
Yield: 1 Serving
Ingredients
1 3-oz. pkg. chicken-flavored
-Ramen noodles
3 T. vinegar
1/2 C. vegetable oil
2 T. sugar
1 tsp. salt
1/2 tsp. pepper
1 1-lb. pkg. coleslaw mix
1/4 C. chopped onion; (1/4 to
-1/2)
1/2 C. toasted almonds; or
-sunflower nuts
1 C. chow mein noodles; (1 to
-2)
Instructions
Mix together the seasoning packet from the Ramen noodles with the vinegar,
oil, sugar, salt, and pepper until sugar is dissolved. Toss together with
coleslaw, onion, and nuts. At serving time, stir in the Ramen noodles and
chow mein noodles.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Cooking Regions--Cantonese (Ck) [Home]
Title: Chinese Cooking Regions--Cantonese (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Americans are most familiar with the southeastern, or Cantonese,
style of cooking, because it is from Canton that the first Chinese
were able to emigrate in large numbers. Stir-fried dishes, in which
individual ingredients retain their flavors and colors even as they
blend to create a whole dish; light marinades of soy sauce, ginger,
and wine; the use of chicken stock; and the liberal use of fresh
produce, fish, and seafood are all characteristic of Cantonese
cuisine.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Chinese Cooking Regions--Fukien (Ck) [Home]
Title: Chinese Cooking Regions--Fukien (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Many food authorities consider the culinary center of the coastal
region of China to be the province of Fukien (although some focus on
Shanghai cooking when discussing the East Coast). Fukien is famous
for its red-cooked dishes (foods cooking in soy sauce) as well as for
its seafood preparations and its clear, light soups.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Chinese Cooking Regions--Honan (Ck) [Home]
Title: Chinese Cooking Regions--Honan (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
The cuisine of Honan Province, which is either included in
discussions of norther Chinese cuisine or treated as a separate
school fo cooking, is most famous for its sweet-and-sour fish.
However, Cantonese chefs readily welcomed the flavorful Honan sauces
adn sweet-and-sour dishes into their own repertories, and thus it is
with the Cantonese that we generally associate sweet-and-sour
preparations.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Chinese Cooking Regions--Hunan And Szechwan (Ck) [Home]
Title: Chinese Cooking Regions--Hunan And Szechwan (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Moving inland to the provinces of Hunan and Szechwan, we find that in
home cooking liberal use is made of hot peppers. Interestingly,
Szechwan *banquet* dishes are more often bland and light, reflecting
the influence of northerners who migrated from Peking. This inland
area of China gives us the intriguing Szechwan peppercorn, whose
distinctive taste affects any dish it touches.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Chinese Cooking Regions--Mongolia (Ck) [Home]
Title: Chinese Cooking Regions--Mongolia (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Although no school of cooking has developed in sparsely populated
Mongolia, that northern region has become known for its use of lamb,
which is not often eaten in other parts of China.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Chinese Cooking Regions--Shantung And Peking (Ck) [Home]
Title: Chinese Cooking Regions--Shantung And Peking (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Shantung and Peking dishes, from northern China, are closely related.
This is due to the active trade that has existed in that region and
the resultant "borrowing" of dishes and "exchanging" of chefs.
Northern cooking features garlic and scallions extensively, and is
also well known for its use of wheat as a staple rather than rice.
Peking duck and the pancakes served with mu shu dishes are from the
North as well.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Chinese Cooking Sauce - Melinda Lee [Home]
Title: Chinese Cooking Sauce - Melinda Lee
Yield: 1 Servings
Ingredients
1 tb sugar
1 tb distilled vinegar
1 tb dry sherry
2 tb soy sauce
3 tb chicken broth
2 ts cornstarch
Instructions
Combine all ingredients and mix well. When your stir-fry is just
about done, move the stir-fry to the outside of the wok. Add the
cooking sauce to the center and mix with juices. When mixed toss with
stir-fry to coat.
[Home] Chinese Cooking Sauce [Home]
Title: Chinese Cooking Sauce
Yield: 1 Servings
Ingredients
1 tb sugar
1 tb distilled vinegar
1 tb dry sherry
2 tb soy sauce
3 tb chicken broth
2 ts cornstarch
Instructions
Combine all ingredients and mix well. When your stir-fry is just about
done, move the stir-fry to the outside of the wok. Add the cooking sauce to
the center and mix with juices. When mixed toss with stir-fry to coat.
[Home] Chinese Corn Crepes With Grilled Pork [Home]
Title: Chinese Corn Crepes With Grilled Pork
Yield: 1 Serving
Ingredients
1/3 c Hoisin sauce; or more to
-taste
1/2 c Slivered green onions; or
-more to taste
=== GRILLED PORK ===
1 Garlic clove; minced or
-pressed
1/4 ts Crushed red pepper flakes
1 ts Chinese five-spice powder;
-preferred
(or 1/2 tspn each of ground
-ginger; and ground cinnamon
1 tb Soy sauce
2 ts Salad oil
2 tb Rice vinegar
12 oz Pork tenderloin
=== CHINESE CORN CREPES ===
1 3/4 c Water; plus
2 tb Water
1 c Yellow cornmeal
1/2 c All-purpose flour
1 ts Salad oil
1/4 ts Salt
Instructions
Marinate Grilled Pork. Prepare the crepes.
For the grilled pork: Combine first six ingredients in a shallow bowl.
Trim pork of fat and silvery membrane and add to marinade. Turn to coat.
Cover and refrigerate for at least 30 minutes or up to 3 hours, turning
several times.
Lift pork from bowl, reserving marinade. Place on a lightly greased grill
4 to 6 inches above a solid bed of medium-hot coals. Cook, brushing with
marinade and turning 2 or 3 times to brown all sides, until a meat
thermometer inserted in thickest part registers 155 degrees (about 20
minutes). Lift to a carving board and keep warm for about 15 minutes
before slicing.
For the crepes: Whirl all ingreients in a blender. Spray a 6- to 7-inch
crepe pan with vegetable oil cooking spray; heat pan over medium heat until
a drop of water dances on the surface. To cook each crepe, pour 3
tablespoons batter into pan; tilt so batter covers entire surface. Cook
until top of crepe is dry. Carefully turn crepe and brown other side; then
turn out onto a plate. Stack crepes as made. Use more cooking spray as
needed to prevent sticking; stir batter often to keep cornmeal from
settling.
While barbecuing the pork, wrap stacked crepes in foil and reheat in a 350
degree oven until warm (about 15 minutes). To serve, cut pork into thin
slices. Wrap pork in crepes, adding hoisin sauce and onions to taste.
This recipe yields 12 to 14 crepes.
Content per Serving:
calories .. 114 total fat .. 3 g saturated fat .. 0.5 g
carbohydrates .. 14 g protein .. 8 g cholesterol .. 19 mg
sodium .. 323 mg
Calories From:
fat .. 21% carbohydrates .. 51% protein .. 28%
Comments: In northern China, dried and ground corn is used to make jian
bin -- crisp-chewy, crepelike griddlecakes. Here, they're wrapped around
thinly sliced barbecued pork for a savory appetizer.
Recipe Source:
SUNSET LOW-FAT COOKBOOK by the Editors of Sunset Books (c) 1992
Sunset Publishing Corporation, Menlo Park, CA - 112 pages - $8.95
As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 11-17-1995
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Country Ribs & Hill Country Ribs [Home]
Title: Chinese Country Ribs & Hill Country Ribs
Yield: 4 Servings
Ingredients
2 c ketchup
2 tb honey
2 tb white vinegar
2 tb soy sauce
1/4 ts five spice powder; (opt.)
1 sm onion: finely chopped
2 ts fresh ginger; minced
1 garlic clove; minced
1 ts cornstarch; dissolved in 1 t
- cold wat
4 lb country ribs: cut into
-individual r; ibs
1 hot cooked rice
Instructions
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic. Position a
broiler rack 6 inches from the saurce of the heat and preheat the
broiler. Broil the ribs, turning once, until browned. About 10
minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs
with the sauce. Cover and slow cook until ribs are tender, 5-6 hours
on LOW. Transfer the ribs to a platter and cover with aluminum foil
to keep warm. Skim the fat from the surface of the sauce. In a
medium saucepan bring the sauce to a simmer over a medium heat. Cook
until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch
mixture and cook just until thickened. Pour the sauce over ribs and
serve immeadiately with hot cooked rice. HILL COUNTRY RIBS: Broil the
ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared
barbecue sauce and stir to coat ribs with the sauce. Cover and slow
cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,,
skim the fat from the surface, pour into a medium saucepan, and
simmer until reduced to 1 cup.
(From Jean Allen - GRDG72B)
[Home] Chinese Country Ribs And Hill Country Ribs [Home]
Title: Chinese Country Ribs And Hill Country Ribs
Yield: 4 Servings
Ingredients
2 c ketchup
2 tb honey
2 tb white vinegar
2 tb soy sauce
1/4 ts five spice powder; (opt.)
1 sm onion: finely chopped
2 ts fresh ginger; minced
1 garlic clove; minced
1 ts cornstarch; dissolved in 1 t
- cold wat
4 lb country ribs: cut into
-individual r; ibs
1 hot cooked rice
Instructions
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five-spice powder, onion, ginger and garlic. Position a broiler rack 6
inches from the saurce of the heat and preheat the broiler. Broil the ribs,
turning once, until browned. About 10 minutes. Transfer the ribs to the
slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook
until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and
cover with aluminum foil to keep warm. Skim the fat from the surface of the
sauce. In a medium saucepan bring the sauce to a simmer over a medium
heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the
cornstarch mixture and cook just until thickened. Pour the sauce over ribs
and serve immeadiately with hot cooked rice. HILL COUNTRY RIBS: Broil the
ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared
barbecue sauce and stir to coat ribs with the sauce. Cover and slow cook
until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the
fat from the surface, pour into a medium saucepan, and simmer until reduced
to 1 cup.
(From Jean Allen - GRDG72B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Country Ribs Or Hill Country Ribs [Home]
Title: Chinese Country Ribs Or Hill Country Ribs
Yield: 4 Servings
Ingredients
2 c ketchup
2 tb honey
2 tb white vinegar
2 tb soy sauce
1/4 ts five spice powder (opt.)
1 sm onion; finely chopped
2 ts fresh ginger; minced
1 garlic clove; minced
1 ts cornstarch; dissolved in 1 t
- cold wat
4 lb country ribs; cut into
-individual ribs
1 hot cooked rice
Instructions
In a 3-1/2 quart slo-cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic. Position a
broiler rack 6 inches from the source of the heat and preheat the
broiler. Broil the ribs, turning once, until browned. About 10
minutes. Transfer the ribs to the slo cooker. Stir to coat the ribs
with the sauce. Cover and slo cook until ribs are tender, 5-6 hours
on LOW. Transfer the ribs to a platter and cover with aluminum foil
to keep warm. Skim the fat from the surface of the sauce. In a medium
saucepan bring the sauce to a simmer over a medium heat. Cook until
reduced to about 1 C. ( 6-8 minutes) Stir in the cornstarch mixture
and cook just until thickened. Pour the sauce over ribs and serve
immeadiately with hot cooked rice. HILL COUNTRY RIBS: Broil the ribs
as above. Place in a 3-1/2 qt. slo cooker. Add 1 C prepared barbecue
sauce and stir to coat ribs with the sauce. Cover and slo cook until
ribs are tender, 5-6 hours on LOW. To thicken the sauce, skim the fat
from the surface, pour into a medium saucepan, and simmer until
reduced to 1 cup.
[Home] Chinese Country Ribs [Home]
Title: Chinese Country Ribs
Yield: 4 Servings
Ingredients
1/2 c ketchup
2 tb honey
2 tb rice or white vinegar
2 tb soy sauce
1/4 ts five spice powder-optional
1 sm onion; finely chopped
2 ts minced fresh ginger
1 garlic clove; minced
1 ts cornstarch; dissolved in
1 tb cold water
4 lb country ribs
1 (cut into individual ribs
1 hot cooked rice
Instructions
In a 3-1/2 quart slo cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic. Position a
broiler rack 6 inches from the source of the heat and preheat the
broiler. Broil the ribs, turning once, until browned. About 10
minutes. Transfer the ribs to the slow cooker. Stir to coat the
ribs with the sauce. Cover and slow cook until ribs are tender. 5-6
hours at 200 degrrees (low). Transfer the ribs to a platter and cover
with aluminum foil to keep warm. Skim the fat from the surface of the
sauce. In a medium saucepan bring the sauce to a simmer over a medium
heat. Cook until reduced to about 1 C, 6-8 minutes. Stir in the
cornstarch mixture and cook just until thickened. Pour the sauce
over ribs and serve immediately with hot cooked rice.
[Home] Chinese Crab & Corn Soup [Home]
Title: Chinese Crab & Corn Soup
Yield: 7 Servings
Ingredients
1 (16 oz.) pkg. frozen whole
1 corn
1 tb cornstarch
1/4 c water
3 cn (10 1/4 oz.) chicken
1 broth
1 ts gingerroot
1/2 lb fresh crabmeat
1/3 c minced green onions
1/2 ts salt
1/8 ts white pepper
1 ts rice vinegar
Instructions
Position Knife Blade in Processor. Add Half Of Corn. Process Until
Finely Chopped. Add Remaining Corn. Stir Well & Set Aside.
Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside.
Combine Chicken Broth & Gingerroot in A Large Saucepan; Bring To A
Boil. Add Corn, Cornstarch Mixture, Creabmeat, Green Onions, Pepper &
Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)
[Home] Chinese Crab And Corn Soup [Home]
Title: Chinese Crab And Corn Soup
Yield: 7 Servings
Ingredients
1 (16 oz.) pkg. frozen whole
1 corn
1 tb cornstarch
1/4 c water
3 cn (10 1/4 oz.) chicken
1 broth
1 ts gingerroot
1/2 lb fresh crabmeat
1/3 c minced green onions
1/2 ts salt
1/8 ts white pepper
1 ts rice vinegar
Instructions
Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely
Chopped. Add Remaining Corn. Stir Well & Set Aside.
Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine
Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring
To A Boil. Reduce Heat & Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)
[Home] Chinese Crab Meat Lion'S Head - Shanghai [Home]
Title: Chinese: Crab Meat Lion'S Head - Shanghai
Yield: 1 Servings
Ingredients
3 ts oil
1 lb ground pork
6 oz chopped cooked or canned
-crab meat
2 eggs
2 ts sherry
1 ts salt
1 tb cornstarch
1 black pepper
2 scallions
4 sl minced ginger
1 tb light soy sauce
1 lb celery or chinese cabbage
1 tb cornstarch mixed with 3 tb.
- water
Instructions
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper,
scallion, ginger and soy sauce into 5 large meatballs. Heat oil then
fry meat mals until brown, approximately 8 minutes. Add broth and
cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When
cabbage is done but crisp, add water cornstarch mixture to thicken.
[Home] Chinese Crab Rice [Home]
Title: Chinese Crab Rice
Yield: 6 Servings
Ingredients
1 stephen ceideburg
2 green onions, chopped
1 piece fresh ginger, 2-3 cm,
-grated
4 tb dry sherry
3 tb light soy sauce
3 blue crabs
400 g glutinous rice
1 tb soy sauce
1 tb oil
1 ts sugar
Instructions
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to
cook than the previous recipes but little more of the cook's time. By
the time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly
all over but do not chop up. Pour the sherry-soy sauce mixture over
the crabs and leave to marinate for an hour. Wash 400 grams glutinous
rice in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to
the boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size
to fit into your steamer, pack in the chopped crab pieces, reserving
the marinade. Pour the rice over the top and pack it down. Press the
intact crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1
teaspoon sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried
in rice, then fish around, for the rest of the crab pieces in rice.
From an article by Meryl Constance in The Sydney Morning Herald,
5/18/93. Courtesy Mark Herron.
[Home] Chinese Crab Salad In Tomato Baskets [Home]
Title: Chinese Crab Salad In Tomato Baskets
Yield: 10 Servings
Ingredients
4 c fresh crabmeat
2 c peeled, halved, seeded
-cucumbers; thinly sliced
2 c shredded green cabbage
2 tb grated red onion
2 tb toasted sesame seed
1/4 c minced cilantro
1 c rice vinegar
2/3 c light honey
2 tb low-sodium tamari or soy
-sauce
2 tb grated gingerroot
2 tb dark sesame oil
2 ts herbal salt substitute
1/2 c chopped roasted macadamia
-nuts
1 c chow mein noodles (optional)
lettuce leaves; for lining
-platter
5 lg ripe tomatoes
Instructions
1. In a large bowl combine crabmeat, cucumbers, cabbage, onion, sesame
seed, and cilantro. Toss well.
2. In another bowl whisk together vinegar, honey, tamari, gingerroot, oil,
and salt substitute. Pour over crabmeat mixture and toss well. Add nuts and
noodles (if used).
3. Line a platter with lettuce leaves. Cut each tomato in half width-wise.
With a sharp knife, score interior and scoop out pulp to form a shell. Fill
with a generous portion of crab salad and place on lettuce-lined platter.
- - - - - - - - - - - - - - - - - -
NOTES : Shimmering with the flavors of lemon and dark sesame oil, this
salad is an upbeat version of the famous Chinese chicken salads that are so
popular in California. Cut the tomatoes about an hour before serving. Lace
the crabmeat with the irresistible combination of roasted macadamia nuts,
cilantro, and a dressing of rice vinegar and sesame oil. Marinate the salad
ahead of time, even over-night, but add the nuts and chow mein noodles (if
used) right before serving.
Nutr. Assoc. : 2925 3011 4920 4712 1357 383 0 731 4026 3366 1356 4828 842
2692 0 1514
Preparation Time: 0:45
[Home] Chinese Crunchy Bean Sprouts With Beef [Home]
Title: Chinese Crunchy Bean Sprouts With Beef
Yield: 4 Servings
Ingredients
1/2 lb flank steak
1 tb dark soy sauce
2 c mung bean sprouts
1 tb dry sherry
1/2 md yellow onion
1 cornstarch paste
1 tb peanut oil
2 ts salt
1/2 c chicken stock
1 ts szechuan peppercorns
Instructions
Preparation: Rinse bean sprouts; drain. Separate layers of onion and
slice into thin strips to match sprouts. Cut steak into slices across
the grain 1/4" wide by 2" long. Mix stock, soy sauce and sherry in a
cup.
Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan
peppercorns, stirring constantly until peppercorns exude a strong
aroma; remove from heat. Crush peppercorns with salt, using rolling
pin or blender. Sift to remove coarse pieces. Store in closed jar.
Scalding: In large bowl, cover onions with boiling water; drain in 10
minutes. Add sprouts, cover both with boiling water; drain in 3
minutes. Sprinkle with about 1/2 tsp. Szechuan pepper/salt.
Stir-fry: Add oil to hot wok. When oil starts to smoke, add steak,
and stir-fry briskly for 1 minute or until meat loses pinkness. Push
meat aside in wok; add stock mixture and bring to boil. Dribble in
thin cornstarch paste until light gravy is formed. Mix with beef.
Pour over sprouts and onions in a serving bowl. Serve. From: Helen
Peagram Date: 05-20-96 (F) Cooking Ž
[Home] Chinese Cucumber Salad [Home]
Title: Chinese Cucumber Salad
Yield: 4 Servings
Ingredients
3 4 6 cucumbers
4 tb red wine vinegar
4 tb soy sauce
4 tb sugar -- (3t was fine)
4 ts sesame oil
2 ts salt
1 ts tabasco sauce
Instructions
Peel the cukes if you want, cut lengthwise, and scrape out any large
seeds. Slice 1/4" thick. Soak in salted ice water for 30 min. Drain.
Mix sauce ingredients and pour over drained cukes. Let stand 30 min
prior to serving.
[Standing 1-2 hours is ok; longer and the cukes are probably too
marinated.]
Recipe By : Too Many Tomatoes ... by Burrows & Myers
From: Kaye Sykes Date: 10 Mar 97 Eat-L List
(Recipes And Food Folklore) Ž
[Home] Chinese Curry Chicken [Home]
Title: Chinese Curry Chicken
Yield: 1
Ingredients
6 tb oil
1 md onion; chopped
2 tomatoes; chopped
2 tb curry powder
2 tb soy sauce
2 ts minced peeled fresh ginger
2 garlic cloves; minced
1 ts ground turmeric
1 ts chili powder
1/2 lb boiling potatoes; cut into
-1-inch
1 ; cubes
1 c canned chicken broth
1 tb dry white wine
2 lb boneless skinless chicken
-breast ha; lves, cut into 2
1 ; pieces
1 salt and pepper
Instructions
Heat 6 tablespoons oil in wok or heavy large skillet over medium-high
heat. Add onion and stir-fry until translucent, about 5 minutes. Add
tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes,
broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook
until potatoes are tender and chicken is cooked through, about 10 minutes.
Season to taste with salt and freshly ground pepper.
Serves 4.
Bon Appetit June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Dim Sum Dough [Home]
Title: Chinese Dim Sum Dough
Yield: 1 Servings
Ingredients
1 info
Instructions
I tread in this arena with trepidation since there must be a few
traditional Chinese out in Cyber-Space who can speak with more
experience than I on this subject.
In the book "DIM SUM" by Rhoda Yee states the majority of dim sum
specialties are wrapped in dough of some sort and there many more than
the following five. She does give the receipes for the basic five. The
dough or wrapper varies according to the filling.
1. Steamed or Baked Bun Dough
1 cake of yeast
1 3/4 cup of warm water
3/4 cup sugar
6 1/2 cups of Bread flour
make like a bread dough
2. Egg Noodle Dough
use purchased wonton or egg roll wrappers
3. Rice Noodle Dough (Fun)
2 cups Swansdown cake flour
1/4 cup Cornstarch
1 t salt
1/3 cup oil
2 2/3 cups cold water
Mix and use jelly roll style
4. Wheat Starch Dough
1 cup wheat starch
2/3 cup tapioca starch
1/2 t salt
2 t oil
1 cup + boiling water
knead and roll for use
5. Glutinous Rice Dough
2 1/4 cups rice flour
1/4 cup potato flour
3/4 t salt
1/2 t Sugar
1 1/2 cups boiling water
knead and roll for use
I too share your love for this delicacy but it is so much fun to
have an excuse to enjoy it in a correct atmosphere we try to get it in
a good restaurant. I get to San Francisco fairly often and a trip to
China Town is a requirement.
Bon Apetit
john.gradijan@megasystem.com
From: John.Gradijan@megasystem. Date: 12-23-94
Email
Title: Chinese Dim Sum
Yield: 32 Dumplings
Ingredients
1/4 c mung beans, peeled and
-soaked for 4; hours
3/4 c vegetable stock
1/2 c blanched frozen or fresh
-peas
1/2 c sliced and blanched napa
-cabbage le; aves
1/2 c chopped green onion
1/2 c oven roasted and chopped
1 onion
1/4 c egg whites
1 tb soy sauce
1 tb minced lemongrass
1 salt
32 potsticker skins (rounds)
Instructions
In a small saucepan, combine the mung beans and stock. Bring to a
boil and simmer, tightly covered, for 30 minutes, or until the beans
are soft. Transfer the beans to a food processor or blender and puree
until smooth. Transfer the beans to a medium size bowl and add the
peas, cabbage, green onion, roasted onion, egg whites, soy sauce and
lemongrass. Stir to combine. Season to taste with salt.
To form the dumplings, moisten the edge of a potsticker skin with
water. Place a scant tablespoon of filling slightly off center on a
skin, fold the dough over to form a half moon, and pinch the edges to
seal. Place in a bamboo steamer and steam for 10 minutes. Serve
immediately.
The filling can be prepared and refrigerated up to 6 hours ahead of
time.
*Note* Do not stack these dumplings while forming or steaming or
they will stick together. Serve these dumplings with a small bowl of
Manchurian Sauce, Chinese Barbecue (hoisin) sauce, and/or mustard.
Serving size: 4 dumplings
139 calories
17.7 grams fat 0 mg. cholesterol 555.4 mg. sodium without added
salt
From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by
Hilde Mott
[Home] Chinese Dinner Rolls [Home]
Title: Chinese Dinner Rolls
Yield: 1 Servings
Ingredients
1 bread flour
1 active dry yeast
1 water
1 salt
1 sugar
1 tb bean paste; sweet
Instructions
Here is an approximate recipe.
I have made them (and bbq pork pastries, etc) by using a regular white
bread recipe, and letting it rise once. Then, I roll out small balls of it
until they are about 6" wide (about 1/4" or less thick). Using sweet bean
paste (made from soy beans and purchased at a chinese grocery) I put a
tablespoon or so of the paste in middle. Gather up all the edges to the
middle and twist closed. Set onto a steamer rack twisted side up.
Steam till done (gosh, can I remember how long that is?? i am guess from
memory, so don't take me at my word)...maybe about 15 minutes? perhaps 20.
Hope this helps more than confuses!
best Deborah Bier deb@essences.com (Deborah Bier)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
[Home] Chinese Dry Marinade [Home]
Title: Chinese Dry Marinade
Yield: 1 Servings
Ingredients
3 tb brown sugar
1 1/2 ts paprika
1 ts salt
3/4 ts monosodium glutamate
3/4 ts ground tumeric
1/4 ts celery seed
1/4 ts dry mustard
Instructions
Combine ingredients and use for marinade for spare ribs and pork.
[Home] Chinese Duck Salad [Home]
Title: Chinese Duck Salad
Yield: 4 Servings
Ingredients
1/2 lb Cooked duck meat, boneless;
-cut julienne
3/4 lb Bean sprouts
1/4 c Chopped fresh coriander
=== DRESSING ===
1/4 c Japanese rice wine vinegar
2 tb Soy sauce, light
2 tb Sesame oil
1/2 ts Sugar
2 tb Sesame seeds; toasted
Freshly-ground black pepper;
- to taste
=== BASE ===
Iceberg lettuce; shredded
Instructions
Place the ingredients for the salad in a bowl. Mix the dressing separately
and toss with the salad. Serve over shredded iceberg lettuce.
Comments: I developed this dish one night because I had a bit of roast
duck left over. This salad is so good, however, that it would be worth
your time to roast a duck just for this dish.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 05-27-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-17-1994
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Chinese Duck Sauce (Plum) [Home]
Title: Chinese Duck Sauce (Plum)
Yield: 2 Servings
Ingredients
One:
1 Pound Plums halved and
-pitted
1 Pound Apricots halved and
-pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water
Two:
1 Cup Cider vinegar
1 Cup Firmly packed brown
-sugar
1 c White sugar
1/2 c Lemon juice
Three:
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano; seeded
chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick
Instructions
Combine first set of ingredients and cook over moderate heat for 5 minutes.
Reduce heat and simmer uncovered for 15 minutes. Combine second set of
ingredients and boil for 10 minutes. Combine the above three sets of
ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and simmer until
thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten
caps and let stand in dark at least 2 weeks. Makes 2 pints.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 484 Calories; 0g Fat (0% calories
from fat); 0g Protein; 134g Carbohydrate; 0mg Cholesterol; 4314mg Sodium
Preparation Time: 0:00
[Home] Chinese Duck Sauce [Home]
Title: Chinese Duck Sauce
Yield: 1 Servings
Ingredients
1 lb plums halved and pitted
1 lb apricots halved and pitted
1 1/4 c cider vinegar
3/4 c water
Instructions
Combine and cook over moderate heat for 5 minutes. Reduce heat and
simmer uncovered for 15 minutes.
1 cup cider vinegar 1 cup firmly packed brown sugar 1 cup white sugar
1/2 cup lemon juice
Combine and boil for 10 minutes.
1/4 cup chopped ginger 1 small onion sliced 1 (or more) serrano,
seeded and chopped 2 small garlic cloves sliced 4 teaspoons salt 1
tablespoon mustard seed toasted 1 cinammon stick
Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinammon. Puree in food processor. Return to kettle and simmer
until thick. Transfer to sterilized mason jar, cap loosly and let
cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2
pints.
[Home] Chinese Dumpling Soup [Home]
Title: Chinese Dumpling Soup
Yield: 6 Servings
Ingredients
1/2 lb ground turkey
1 tb green onion; minced
2 ts soy sauce
2 ts rice vinegar
2 ts gingerroot; minced
1 ts cornstarch
1/2 ts salt
1 pk 10-oz. round potsticker
-wrappers
1 egg; beaten
4 cn 14.5-oz. chicken broth
1 sm bunch bok choy; cut cross-
-wise into 1 sl
4 fresh shiitake mushrooms;
-sliced
1 2.1/4 piece gingerroot;
-peeled and sliced
1/4 ts sesame oil
1 cilantro; chopped
Instructions
Combine ground turkey, onion, soy sauce, rice vinegar, minced ginger,
cornstarch and salt in bowl. Brush outer edge of potsticker wrapper
with beaten egg. Spoon about 1 tsp turkey mixture onto center of
wrapper; fold wrapper in half. Press firmly to seal well; pleat
edge. Repeat until all filling is used. Combine chicken broth, bok
choy, mushrooms, and ginger in lg. sauce pot; bring to boil. Reduce
heat; cover and simmer for 5 mins. Add filled dumplings; return to
boil. Reduce heat. Cover and simmer until dumplings are cooked
through, 5 to 10 mins. Stir in sesame oil. Spoon into serving bowls
and sprinkle with cilantro. Makes 6 servings with about 30 dumplings.
Source: Bradenton Herald, 7/27/95
[Home] Chinese Dumplings (Boiled- Pork Cabbage) [Home]
Title: Chinese Dumplings (Boiled, Pork/Cabbage)
Yield: 3 Servings
Ingredients
1 filling
1 lb fresh lean ground
1 pork in a bowl
1/2 c cabbage, after chopping
1 very fine and squeezing
1 out water till dry
2 ts salt (plain old
1 iodized salt)
2 1/2 ts sugar (just white
1 granulated)
1 ts pepper (white or black
1 this is optional to taste)
2 tb soy sauce
2 tb cornstarch
2 ts sesame oil
1 sm bowl of water just for
1 sealing wontons
1 md wonton skins (thickness
1 will determine
1 cooking time)
1 sauce
2 tb hot chili sauce
3 tb soy sauce
1 ts powdered ginger
1 ts sesame oil
Instructions
Here is the way I make dumplings (not wonton soup) at home. Serves a full
meal 2-3 depending on how much each person eats.
Prepare the sauce: Depending on how spicy you like it, adjust. We like it
VERY HOT. Warning: I don't normally measure, I just taste and keep adding
on, so normally I end up with 2 1/2 times as much sauce as we need. WONTONS
& FILLING Put the ground pork in a bowl and press it into a flattened ball.
Sprinkle half of the salt lightly over it, flip the meat over and then do
the same on the other side. Mix it in well, then do the same for the sugar.
When you sprinkle salt and sugar on, make it look like lightly powdered
sugar sprinkled over a cake. If you want pepper of any kind, add it in the
same way. Add in the soy sauce. I like the meat to have a taste of its own,
and for me the color of the meat should be somewhat darker than the color
of the meat after adding the soy sauce. If you are afraid it may be salty
for you, measure it in smaller quantities and smell it to test the
saltiness. Also, you can drop a small ball of it into boiling water to
cook it and test its saltiness at any stage.
I always peel off the outside layer of cabbage, then cut off the big stem
at the bottom enough to easily peel off a couple more leaves. The amount
of cabbage you put in depends on how much you like it. I generally chop
about 3-5 leaves of a small head of cabbage and then whatever I don't use I
just throw away. DO NOT chop a whole head and waste your energy; not even
1/4 of a head, because once it's chopped up and squeezed to get the water
out, it will dry out in the fridge.
Note: The cabbage must be chopped really, really finely. It normally
takes me quite a long time to hand-chop it. I have never used a food
processor, that makes it too watery. If you sit down and go at it, it may
take you 20-30 minutes depending on how much excess you end up chopping and
not needing. Don't dump in all the cabbage you chopped. Pick up a handful
and squeeze out the water, then dump the squeezed cabbage into the
measuring cup and press it down tightly. Mix the cabbage evenly into the
meat.
You can start a pot of water boiling now (depending on your patience), and
use a big pot so you can boil more at once.
Sprinkle the cornstarch heavily and mix in well. You can't overmix.
Depending on how soft you want the meat inside to be, add more to make it
softer. We like our dumplings moderately soft, so this is about what we
put in. Again, you can test it to see how soft it will be when finished if
you drop a small amount into boiling water to test it.
When you're tired of mixing in the cornstarch and it's really sticking to
your hands, add the sesame oil and handle the meat lightly. You want just
enough so that it's not too sticky. Make the dumplings by putting about 1
1/2 tsp into the center of the wonton. Use the water to wet the edges and
fold the skins over into a triangle. This is enough but if you fold the
two 45 degree-angled corners overlapping and stick them together, they are
less likely to fall apart when you cook them.
The boiling water is only for cooking the dumplings. It is not for soup
and we throw away at the end, although I use some water to dilute my sauce
(personal preference; it can get spicy). Put some dumplings in boiling
water, uncovered (don't stuff too many in or they will stick together).
Time the clock for 5 minutes, until they're floating, and then remove them
into a bowl. I sometimes put them into room-temperature water to keep them
from sticking or overcooking; but when you store them if you keep them in
water, they will bloat up. It's better to make only what you can eat.
Leftovers should be stored without any water, just in a bowl and covered so
they don't dry out.
You may need to add water that was used up by the previous batch. Let the
water boil again each time before putting in the new batch. Continue to
cook all the dumplings this way.
Usually they're best when hot so we eat while we're cooking!
Have a good dinner, Tina Mongkolsmai
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Dumplings With Ginger-Scallion Dipping Sauce [Home]
Title: Chinese Dumplings With Ginger-Scallion Dipping Sauce
Yield: 4 Servings
Ingredients
1 garlic clove; peeled
4 oz sea bass fillets; or other
-firm white fish,
3 lg shrimp; peeled and deveined
1 scallion; chopped
2 lg egg whites
1 1/2 ts low-sodium soy sauce
2 ts minced fresh cilantro
1/8 ts chinese 5-spice powder
1 pn salt; or to taste
1 pn cayenne pepper; or to taste
20 2 inch sq won-ton wrappers
1 ginger-scallion sauce; see
-recipe
Instructions
1. Bring a large pot of water to a boil.
2. With the motor running, add garlic through the feed tube of a food
processor and process until minced. Add sea bass, shrimp and scallion, and
pulse for 10 seconds. Add egg whites, soy, cilantro, Chinese 5-spice
powder, salt and cayenne, and pulse until well combined, about 10 seconds.
3. Lay 5 wonton wrappers on a dry work surface and place 1 1/2 tsp. of fish
mixture in the center of each wrapper. Rub a drop of water on the edges of
two adjoining sides of each wrapper and fold in half to form a triangle,
pressing firmly to seal.
4. Fill rest of wrappers.
5. Gently drop the dumplings into the boiling water in batches, and remove
with a slotted spoon when they float to the surface. Drain on paper towels.
6. To serve, arrange 5 dumplings on each of 4 salad plates and spoon
Ginger-Scallion Dipping Sauce over the dumplings. Pass remaining sauce at
the table.
Nutritional information (with Ginger-Scallion Dipping Sauce) 178 calories
per serving (8% from fat)
SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN
HEALTH, Readers' Digest Publication, see also www.americanhealth.com
Notes: These dumplings are so full of flavor you'd never guess they're
lowfat. The lean secret? They're filled with fish, not pork, then simmered
instead of fried.
>from Kitpath with a little help from mcbuster 2.0d
Recipe by: Rancho La Paerta, Baja California, Mexico
Posted to MC-Recipe Digest by KitPATh on Mar 07,
1998
[Home] Chinese Dumplings [Home]
Title: Chinese Dumplings
Yield: 48 Servings
Ingredients
1 no ingredients
Instructions
Store bought wrappers don't steam as well as home made ones. These
can be frozen. Arrange filled dumplings in a single layer on a tray
or baking sheet. Freeze. Remove and place in a plastic bag. Seal and
store in freezer.
Dumpling Dough--Sift 2 cups all-purpose flour into a bowl. Gradually
add 1/2 cup cold water, mixing with a wodden spoon until a shaggy
dough forms. Turn onto lightly floured surface, knead until smooth
and springy--five minutes. Put dough in a clean bowl, cover with a
towel, and let rest at room temperature for 20 minutes. If dough
feels stiff, add a little more water, a tablespoon at a time, but
don't exceed 3/4 cup total.
Put rested dough on lightly floured surface and knead it for 2
minutes. Divide the dough and shape each half into a 12" long
cylinger that's about 1" in diameter. With a serrated knife, cut each
cylinder crosswise into 24 rounds. Lay the rounds on a lightly
floured surface and flatten with the palm of your hand to about 1/4"
thickness. Sprinkle flour on the pieces to prevent sticking. With a
rolling pin, roll each slice into a 3" circle about 1/8" thick. Pinch
the edges of the rounds to make them thinner than the middles.
Arrange rounds in a single layer on a lightly floured tray or baking
sheet and cover with a towel. Makes 48 wrappers.
FOR FRIED DUMPLINGS--In 12" non-stick pan, heat 1 tbsp. oil over
medium low heat. Arrange dumplings in the pan, pleated side up,
starting at the center and radiating out with the sides of the
dumplings just touching. Cook the dumplings until the bottoms are
lightly browned--10 minutes. Add 1 cup water or chicken stock; cover
the pan and cook over medium heat until all liquid has evaporated,
about 10 min. Uncover and drizzle 1 Tbsp. oil around the inside edge
of the pan. Fry the dumplings until the bottoms are golden brown,
about 3 minutes. Loosen dumplings aropund the edges with a spatula,
and then set a large serving plate over the pan. Wearing mitts to
protect your hands, quickly invert the pan. Swerve dumplings fried
side up. From: Pooh4jvn@ix.Netcom.Com Date: 11 Oct 97
Meal-Master Format Recipes (Mailing List) Ž
[Home] Chinese Egg Drop Soup [Home]
Title: Chinese Egg Drop Soup
Yield: 2 Servings
Ingredients
2 c chicken broth
1 egg (room temperature)
Instructions
Heat the broth in a saucepan until it boils vigorously. Reduce the
heat to a slow simmer (bubbles form and collapse BELOW the surface of
the liquid). Break the egg into a cup and beat very lightly (just
enough to combine yolk and white). Hold the cup in one hand, about 5
inches above the soup, while gently swirling the fork in WIDE circles
in the soup with the other. Slowly pour a thin stream of egg into the
soup, catching the egg with the fork (in the soup) and drawing it
into wide circles in the soup. Interrupt the pouring several times so
as to form several long, filmy threads. Season to taste. Add a
generous squeeze of lemon. Serve immediately. Posted By
Joel.Ehrlich@salata.com (Joel Ehrlich) On rec.food.recipes or
rec.food.cooking
[Home] Chinese Egg Noodle Dough (Hand-Mixer-Or Food Processor) Pt 1 [Home]
Title: Chinese Egg Noodle Dough (Hand,Mixer,Or Food Processor) Pt 1
Yield: 1 Servings
Ingredients
1 3/4 c all-purpose flour; plus 2
-tablespoons
2 tb gluten flour*
1/2 ts salt
1 lg egg
1 about 7 tablespoons water
1/8 ts oriental sesame oil; or
-vegetable oil
1/3 c cornstarch; (about) --for
-large proce
2 3/4 c all-purpose flour; plus 1
-tablespoon
3 tb gluten flour*
3/4 ts salt
2 lg eggs
1 about 9 tablespoons water
1/2 ts oriental sesame oil; or
-vegetable oil
1 about 1/2 cup cornstarch
Instructions
In a food processor fitted with a metal blade, process the flours and salt
to mix them well. Beat the eggs with 5 tablespoons (6 tablespoons for the
larger recipe) water. Turn on the machine and gradually add the mixture,
processing just until the dough begins to form a ball. You may need to
drizzle in the remaining water, but stop processing just before the dough
becomes a ball. Process another 10 seconds if you are going to use a pasta
machine to roll out the dough. Process the dough another 35 seconds if you
are going to roll it out by hand. Turn the dough, which should be barely
sticky, onto a very lightly floured board, and knead it about 1 minute. It
should be satiny and not stick to the palm of your hand when you hold it 15
seconds. Cover the dough with plastic or put it in a plastic bag and let it
rest half an hour to an hour.
To mix by hand, blend the flours and salt in a large bowl. Make a well in
the center and crack the egg into it. Add all but 2 tablespoons of the
water and blend it first into the egg and then incorporate the flour. Add
enough water to make a lose but not gooey dough. Pick up about 1/3 cup of
the dough and rub it vigorously between your hands for about half a minute
to develop the gluten and shorten the kneading time. Repeat with the
remaining dough. Turn the dough onto a floured board and knead at least 10
minutes until the dough is satiny and does not stick to the palm of your
hand when held for 15 seconds. Oil the dough, cover it with plastic or put
it in a plastic bag, and let it rest half an hour to an hour.
The dough may also be made in a heavy-duty mixer and kneaded with a dough
hook.
To roll out the dough with a pasta machine, roll the dough into a sausage
shape 11/2 inches in diameter and cut it into thirds for the small recipe
or quarters for the large. Cover the resting dough with plastic while you
roll out the first piece. Flatten the dough piece to a rectangle about
1/4-inch thick and lightly coat both sides with cornstarch. Pass the dough
through the thickest setting. Then fold the dough into thirds, flatten it
slightly, dust it with cornstarch, and run it through the rollers again,
feeding in the unfolded end first. Repeat this procedure three times. Turn
the machine to the next thinnest setting, dust the dough, and roll it
through unfolded. Repeat this procedure with each setting up to the fifth
setting, or until the dough is 1/8-inch thick for hearty noodles or
1/16-inch thick for delicate noodles and wonton or egg-roll wrappers.
Spread the rolled dough on a tea towel to dry slightly and become firm.
After you roll out the remaining dough pieces, the first piece should be
ready to cut.
Run the cornstarch-dusted dough through the 1/8-inch or 1/16-inch cutting
blades of the pasta machine, cut the noodles in half, and dust them with
cornstarch. Allow them to dry about 10 minutes before cooking them, or
refrigerating or freezing them for future use.
To cut wontons or egg-roll skins, lay one piece of rolled dough on a wooden
board, and with a sharp knife and ruler mark off 3-inch squares for wonton
or 7-inch squares for egg rolls. If you wish to make round wonton wrappers,
cut the dough with a 3-inch-round cookie cutter, biscuit cutter, or opened
tin can (e.g., a tuna can). Allow the cut pieces to dry about 10 minutes,
then dust them with cornstarch and stack them.
To roll out the dough by hand, it is best to use a long thin rolling pin
about 16 inches long. If you are using a standard rolling pin, cut the
dough into smaller pieces. Flatten one of the dough pieces into a circle on
a cornstarch-dusted board. Place the rolling pin in the center of the
circle and roll the dough away from you, then roll the pin toward you in a
sweeping motion. Turn the dough a quarter turn and roll again. Continue
rolling and turning until the dough is almost 1/16 inch thick.
Put terry toweling along the edge of a table. Dust the dough sheet lightly
with cornstarch. Hang the dough from the towel by putting about a third of
it on the towel and allowing the remainder to hang over the table. Stretch
the dough as thin as possible, holding the end on the towel down while
pulling the other end. Allow the dough to dry while you roll out and
stretch the remaining dough. Fold the first noodle sheet accordion-style
into 3-to 4-inch folds. With a very sharp knife or Chinese cleaver, cut the
noodles by pressing straight down into the folded dough. Fluff the noodles
onto a cornstarch-dusted surface and allow them to dry about 15 minutes
continued in part 2
[Home] Chinese Egg Noodle Dough (Hand-Mixer-Or Food Processor) Pt 2 [Home]
Title: Chinese Egg Noodle Dough (Hand,Mixer,Or Food Processor) Pt 2
Yield: 1 Servings
Ingredients
1 see part 1
Instructions
before storing as described above. The noodles should be dry and silky but
not brittle.
A small recipe makes 3/4 pound of noodles.
A large recipe makes about 1 1/4 pounds.
*2 cups (3 cups for larger recipe) bread flour may be substituted for all
the flour.
Most Chinese cooks do not make their own noodles, wonton wrappers, or
egg-roll skins because the products are available at nearby markets. But
not everyone is near a Chinese market, and with a food processor and
perhaps a pasta machine within arm's reach, the potentially time-consuming
tasks of mixing, kneading, rolling, stretching, and cutting the dough take
only minutes. I have included alternative directions for those who do not
own these machines. The same dough may be used to make square or round
wonton and egg-roll wrappers.
Source: Linda Burum; Asian Pasta, A cook's guide to the noodles, wrappers
and pasta creations of the East.
Scanned by Brenda Adams ; MC formatted by
MC_Buster. Posted to MC-recipe 9/22/97
Recipe by: Linda Burum, Asian Pasta
Posted to MC-Recipe Digest V1 #796 by Badams on
Sep 22, 1997
[Home] Chinese Egg Noodle Dough (Hand-Mixer-Or Food Processor) [Home]
Title: Chinese Egg Noodle Dough (Hand,Mixer,Or Food Processor)
Yield: 1
Ingredients
----------------------FOR SMALL PROCESSORS----------------------------
1 3/4 c all-purpose flour; plus 2
-tablespoons
2 tb gluten flour*
1/2 ts salt
1 lg egg -about 7 tablespoons
-water
1/8 ts oriental sesame oil; or
-vegetable oil
1/3 c cornstarch; (about)
----------------------FOR LARGE PROCESSORS----------------------------
2 3/4 c all-purpose flour; plus 1
-tablespoon
3 tb gluten flour*
3/4 ts salt
2 lg eggs
1 ; about 9 tablespoons
1/2 ts oriental sesame oil; or
-vegetable oil -about 1
Instructions
In a food processor fitted with a metal blade, process the flours and salt
to mix them well. Beat the eggs with 5 tablespoons (6 tablespoons for the
larger recipe) water. Turn on the machine and gradually add the mixture,
processing just until the dough begins to form a ball. You may need to
drizzle in the remaining water, but stop processing just before the dough
becomes a ball. Process another 10 seconds if you are going to use a pasta
machine to roll out the dough. Process the dough another 35 seconds if you
are going to roll it out by hand. Turn the dough, which should be barely
sticky, onto a very lightly floured board, and knead it about 1 minute. It
should be satiny and not stick to the palm of your hand when you hold it
15 seconds. Cover the dough with plastic or put it in a plastic bag and
let it rest half an hour to an hour.
To mix by hand, blend the flours and salt in a large bowl. Make a well in
the center and crack the egg into it. Add all but 2 tablespoons of the
water and blend it first into the egg and then incorporate the flour. Add
enough water to make a lose but not gooey dough. Pick up about 1/3 cup of
the dough and rub it vigorously between your hands for about half a minute
to develop the gluten and shorten the kneading time. Repeat with the
remaining dough. Turn the dough onto a floured board and knead at least 10
minutes until the dough is satiny and does not stick to the palm of your
hand when held for 15 seconds. Oil the dough, cover it with plastic or put
it in a plastic bag, and let it rest half an hour to an hour.
The dough may also be made in a heavy-duty mixer and kneaded with a dough
hook.
To roll out the dough with a pasta machine, roll the dough into a sausage
shape 11/2 inches in diameter and cut it into thirds for the small recipe
or quarters for the large. Cover the resting dough with plastic while you
roll out the first piece. Flatten the dough piece to a rectangle about
1/4-inch thick and lightly coat both sides with cornstarch. Pass the dough
through the thickest setting. Then fold the dough into thirds, flatten it
slightly, dust it with cornstarch, and run it through the rollers again,
feeding in the unfolded end first. Repeat this procedure three times. Turn
the machine to the next thinnest setting, dust the dough, and roll it
through unfolded. Repeat this procedure with each setting up to the fifth
setting, or until the dough is 1/8-inch thick for hearty noodles or
1/16-inch thick for delicate noodles and wonton or egg-roll wrappers.
Spread the rolled dough on a tea towel to dry slightly and become firm.
After you roll out the remaining dough pieces, the first piece should be
ready to cut.
Run the cornstarch-dusted dough through the 1/8-inch or 1/16-inch cutting
blades of the pasta machine, cut the noodles in half, and dust them with
cornstarch. Allow them to dry about 10 minutes before cooking them, or
refrigerating or freezing them for future use.
To cut wontons or egg-roll skins, lay one piece of rolled dough on a
wooden board, and with a sharp knife and ruler mark off 3-inch squares for
wonton or 7-inch squares for egg rolls. If you wish to make round wonton
wrappers, cut the dough with a 3-inch-round cookie cutter, biscuit cutter,
or opened tin can (e.g., a tuna can). Allow the cut pieces to dry about 10
minutes, then dust them with cornstarch and stack them.
To roll out the dough by hand, it is best to use a long thin rolling pin
about 16 inches long. If you are using a standard rolling pin, cut the
dough into smaller pieces. Flatten one of the dough pieces into a circle
on a cornstarch-dusted board. Place the rolling pin in the center of the
circle and roll the dough away from you, then roll the pin toward you in a
sweeping motion. Turn the dough a quarter turn and roll again. Continue
rolling and turning until the dough is almost 1/16 inch thick.
Put terry toweling along the edge of a table. Dust the dough sheet lightly
with cornstarch. Hang the dough from the towel by putting about a third of
it on the towel and allowing the remainder to hang over the table. Stretch
the dough as thin as possible, holding the end on the towel down while
pulling the other end. Allow the dough to dry while you roll out and
stretch the remaining dough. Fold the first noodle sheet accordion-style
into 3-to 4-inch folds. With a very sharp knife or Chinese cleaver, cut
the noodles by pressing straight down into the folded dough. Fluff the
noodles onto a cornstarch-dusted surface and allow them to dry about 15
continued in part 2
[Home] Chinese Egg Rolls #1 [Home]
Title: Chinese Egg Rolls #1
Yield: 8 Servings
Ingredients
----------------------------------WRAPPERS----------------------------------
4 c sifted all-purpose flour
1 ts salt
2 eggs; lightly beaten
1 c cold water
Instructions
----------------------------------FILLING-----------------------------------
1/2 head cabbage; chopped
3 tb oil
4 c celery; chopped fine
1 tb soy sauce
1 onion; chopped
2 ts salt
1 tb cornstarch dissolved in:
2 tb cold chicken stock
1 cn (small) shrimp -or-
1/2 lb fresh shrimp
1/2 lb lean boneless pork; finely
-chopped
1/2 c mushrooms
1 tb cinnamon
1/2 ts sugar
Sift flour & salt into a bowl, making a well in the center of the flour &
pour into it the eggs & cold water. With fingers, mix dough until it can be
gathered into a soft ball. Knead the dough in the bowl 4-5 minutes, just
until smooth, but still soft. Divide dough into 4 equal-sized balls. On a
lightly floured surface, roll out 1 ball at a time as thin as you can get
it. For egg rolls, cut into 7-8 inch squares; for fried won-tons or won-ton
soup, cut into
3-1/2 inch squares. Filling: Set a large skillet or Dutch oven over
high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in pan for 15
seconds. Add pork & stir-fry 2 minutes. Add soy sauce, cinnamon, sugar,
shrimp & mushrooms. Stir-fry 2 minutes. Set contents in a bowl & set aside.
Pour the remaining 2 Tbs oil back in pan & heat for 15 seconds. Add celery
& onion. Stir-fry 5 minutes. Add salt & cabbage. Mix thoroughly. Add other
mixture back to pan & stir until well combined. Stir constantly until
liquid starts to boil. Stir until slightly thickened. Pour all in a bowl &
allow to cool to room temperature before using. Use about 1/4 cup filling
for each 7-8 inch wrapper. Close dough around filling & seal edges with
lightly beaten egg. Deep fry in hot oil 3-5 minutes until golden brown &
crisp. Drain on paper towels. Serve hot with mustard, ketchup or sweet &
sour sauce. To fix ahead of time, prepare egg rolls, partially fry &
freeze. Fry frozen. (A lot of trouble, but worth every effort!). For
won-ton soup, roll filling up in small pieces of dough & boil in chicken
stock. Fry small won-tons for appetizers.
LYN TONEY
PART 1 OF 2
From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Egg Rolls #2 [Home]
Title: Chinese Egg Rolls #2
Yield: 18 Servings
Ingredients
1/2 c carrots; chopped
10 napa cabbage leaves; chopped
- and ends removed
2 stalks bok choi; chopped
4 c fresh bean sprouts
1/2 md onion; chopped
4 cloves garlic; minced
1/2 c bamboo shoots; chopped
1 c water chestnuts; chopped
1 lb ground pork; cooked
1 lb small shrimp; cooked
1/2 lb ground beef; cooked
1/4 c cooking wine
1/4 c soy sauce
3 tb sesame oil
1 pk egg roll skins or wrappers
1 oil for frying
1 egg; beaten
Instructions
Date: Mon, 6 May 1996 18:39:14 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
Mix filling ingredients together. Put mixture in the freezer awhile to
cool. Warm meat tends to soften the wrappers and make things messy. Heat
vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling
mixture in the center of the wrapper. Fold 1 corner over mixture and fold
in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper
to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a
few minutes on each side until golden brown. Remove to drain on paper
towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #127
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Egg Rolls #3 [Home]
Title: Chinese Egg Rolls #3
Yield: 6 Servings
Ingredients
1/2 c soy sauce
1/4 c water
1 clove garlic; mashed
1/4 lemon; juice of
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
-mushrooms
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts; thoroughly
-cleaned
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
Instructions
--------------------------------DIPPING SAUCE-------------------------------
1/2 c soy sauce
1 ts dry mustard (up to)
3 ts garlic powder
1 ts vinegar
1 ts brown sugar
Date: Wed, 8 May 1996 00:15:00 -0400
From: BobbieB1@aol.com
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and
pork. Cover tightly and marinate overnight. Roast the chicken and the pork
together in a 350 degree oven until done. The chicken takes about an hour.
The pork takes about an hour and a half. When cool, cut into matchstick
pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over
medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until
celery and onions are tender. Add chicken and pork. Stir until heated
through. Add soy sauce, salt and pepper to taste. Remove this mixture from
heat. Stir in bean sprouts. When working with egg roll wrappers be sure to
cover them with a damp cloth to prevent them from drying out. To fill each
roll, mound about 2 heaping tablespoon of filling just below the center of
the egg roll. Fold bottom corner up over filling to cover, then fold in the
two outside corners. Roll closed, sealing shut with a bit of egg white. Put
oil in a wok or large pan to a depth of about 2 inches - deep enough to
cover the egg rolls. Over medium-high heat, warm the oil and carefully add
the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden
brown on both sides, turning once. May be kept warm in 200 degree oven
until serving time. Serve with dipping sauce.
DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown
sugar.
NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to
serve.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #129
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Egg Rolls 2 [Home]
Title: Chinese Egg Rolls 2
Yield: 18 Egg Rolls
Ingredients
1/2 c carrots, chopped
10 napa cabbage leaves, chopped
- and en; ds removed
2 stalks bok choi, chopped
4 c fresh bean sprouts
1/2 md onion, chopped
4 cloves garlic, minced
1/2 c bamboo shoots, chopped
1 c water chestnuts, chopped
1 lb ground pork, cooked
1 lb small shrimp, cooked
1/2 lb ground beef, cooked
1/4 c cooking wine
1/4 c soy sauce
3 tb sesame oil
1 pk egg roll skins or wrappers
1 oil for frying
1 egg, beaten
Instructions
Mix filling ingredients together. Put mixture in the freezer awhile to
cool. Warm meat tends to soften the wrappers and make things messy.
Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tb filling mixture in the center of the
wrapper. Fold 1 corner over mixture and fold in ends. Continue
rolling. Brush egg mixture on exposed corner of wrapper to help seal
egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on
each side until golden brown. Remove to drain on paper towels. Serve
warm with soy sauce, hot mustard, or sauce of your choice. Makes 18
egg rolls.
Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.
~-
[Home] Chinese Egg Rolls Skins [Large Qty] [Home]
Title: Chinese Egg Rolls: Skins [Large Qty]
Yield: 24 Egg-Rolls
Ingredients
2 lb bread flour
4 eggs, beaten
1 1/2 ts salt
1 lb water, cold
Instructions
Sift the flour and salt together, place in the bowl of the mixing
machine.
Add the eggs and water, using the paddle, mix at slow speed until the
dough is firm and smooth.
Turn out the dough onto a floured board and let rest for 10 minutes,
keep
covered with a damp cloth.
Using a rolling pin roll out the dough to a thickness of approximately
1/8
inch. Cut into 6 inch squares.
Place 1 to 1 1/2 oz of filling on each 6 inch square of dough, fold in
the
two sides, so the filling cannot flow out, roll the filled dough
tightly,
dampen the end with water to secure.
Fry the rolls in deep fat at 350F-180C u ntil golden brown; drain.
Cut each roll into 4 pieces and serve in a chafing dish with picks.
Source: "Food Preparation for Hotels, Restaurants, and Cafeterias"
by Robert G. Haines (Second Edition) ISBN0-8269-4422-1
[-=PAM=-] p_meadows@ns.sympatico.ca
[Home] Chinese Egg Rolls [Home]
Title: Chinese Egg Rolls
Yield: 6 Servings
Ingredients
1/2 c soy sauce
1/4 c water
1 mashed garlic clove
1 juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
-mushrooms
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts thoroughly
-cleaned
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
1 dipping sauce:
1/2 c soy sauce
1 ts dry mustard
1 ts to 3 ts garlic powder
1 ts vinegar
1 ts brown sugar
Instructions
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken
andpork. Cover tightly and marinate overnight. Roast the chicken and the
pork together in a 350 degree oven until done. The chicken takes about an
hour. The pork takes about an hour and a half. When cool, cut into
matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm
the oil. Over medium heat, add the celery, cabbage, onions and mushrooms.
Stir fry until celery and onions are tender. Add chicken and pork. Stir
until heated through. Add soy sauce, salt and pepper to taste. Remove
this mixture from heat. Stir in bean sprouts. When working with egg roll
wrappers be sure to cover them with a damp cloth to prevent them from
drying out. To fill each roll, mound about 2 heaping tablespoon of filling
just below the center of the egg roll. Fold bottom corner up over filling
to cover, then fold in thetwo outside corners. Roll closed, sealing shut
with a bit of egg white. Putoil in a wok or large pan to a depth of about 2
inches - deep enough to cover the egg rolls. Over medium-high heat,
warm the oil and carefully add the egg rolls, one at a time. Deep fry about
2-3 minutes, until golden brown on both sides, turning once. May be
kept warm in 200 degree oven until serving time. Serve with dipping
sauce.
DIPPING SAUCE: Combine soy sauce,
mustard, garlic powder, vinegar and brownsugar.
NOTE: Egg rolls may be frozen
after frying and cooled. Reheat in oven to serve.
Posted by Z Pegasus #2
@1219000*1 to the Virtualnet Home Cooking sub 7-94
[Home] Chinese Egg-White Omelet With Tomatoes [Home]
Title: Chinese Egg-White Omelet With Tomatoes
Yield: 8 Servings
Ingredients
2 tb vegetable oil
1/2 ts vegetable oil
2 lg tomatoes; sliced into 1/4"
10 lg egg whites
1 1/2 ts kosher salt
Instructions
Heat a wok, without its stand, over high heat for 1 minute. Add 1/2
teaspoon oil; swirling to coat sides of wok. When hot, 1 minute, add
tomatoes. Quickly stir until they soften, 1 to 2 minutes. Set aside
tomatoes and juices. Rinse wok with hot water; dry.
In a medium bowl, whisk egg whites with 1 teaspoon salt until foamy, about
1 minute.
Return wok to high heat for 1 minute and add 2 tablespoons oil. When the
oil is hot, about 1 minute, scoop up some of it using a large spoon; hold
this over wok while you poor the whites into the wok; immediately poor hot
oil onto whites. Cook 1 1/2 minutes. Do not stir; egg whites will puff up.
Add tomatoes with their juices in a circular pattern. Continue to cook
through, 1 to 3 minutes. Sprinkle with remaining salt. Slide out of wok
onto a serving plate, cut into wedges, and serve.
- - - - - - - - - - - - - - - - - -
Per serving: 59 Calories; 4g Fat (57% calories from fat); 5g Protein; 2g
Carbohydrate; 0mg Cholesterol; 423mg Sodium
Contributor: Martha Stewart Living, June 1996
Preparation Time: 0:00
[Home] Chinese Eggplant Steaks [Home]
Title: Chinese Eggplant Steaks
Yield: 4 Servings
Ingredients
1 lb eggplant
1 salt
1 tb olive oil
2 ea garlic cloves, chopped
2 tb light soy sauce
1 tb rice wine vinegar
2 ts oriental sesame oil
1/2 ts sugar
1/4 ts pepper
1 tb toasted pine nuts
1 ea green onion, finely chopped
Instructions
At least one hour before serving, prepare eggplant: Trim and discard
ends of eggplant. Cut crosswise diagonally into eight 1/2" thick
slices. Sprinkle both sides of slices lightly with salt; place in
colander and set aside 30 minutes.
Meanwhile, prepare marinade. In small skillet, heat oil over medium
heat. Add garlic and saute until golden. Add soy sauce, vinegar,
sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and
spread in large shallow baking pan or jelly-roll pan.
Rinse eggplant slices and pat dry. Place slices in pan with marinade,
turning to season both sides; set aside at least 20 minutes or up to 2
hours.
Heat broiler. Drain marinade from pan; reserve. Broil eggplant
slices 3" from heat source until lightly browned; turn to brown other
side. Transfer to serving plate and top with pine nuts and green
onions. Reheat marinade, pour over eggplant and serve.
Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
Asian-Inspired Dishes" in "Country Living." April 1995. Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.
Title: Chinese Eggs
Yield: 6 Servings
Ingredients
6 hard-boiled eggs; shelled
2 tb butter
3 tb soy sauce
2 ts green onions; chopped
1 ts sesame oil
Instructions
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
Contributor: Elizabeth Powell
Preparation Time: 0:10
[Home] Chinese Emerald Chicken [Home]
Title: Chinese Emerald Chicken
Yield: 6 Servings
Ingredients
2 tb vegetable oil
1 lb boneless, skinless chicken
-breasts,; cut into chunks
1 tb finely chopped fresh ginger
-root
1 onion, sliced
1 green pepper, seeded and
-diced
1/2 lb broccoli, cut into 1 inch
-chunks
2 ribs celery, sliced
4 oz snow peas
1 salt and freshly ground
-pepper
1/2 c chicken stock
2 tb soy sauce
1 tb rice wine
1 tb cornstarch
1/4 c water
1 tb sesame seeds, toasted
Instructions
Heat the oil in a wok.
Dry the chicken pieces well and add to the wok with the ginger. Stir
and cook until the chicken whitens.
Stir in the onion and cook for a few minutes. Add the remaining
vegetables and cook for a few minutes longer. Season with salt and
pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid
comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently
for 2 to 3 minutes.
Combine the cornstarch with the water and stir until smooth. Increase
the heat. Mix the vegetables and cook until just thickened. Sprinkle
with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern
[Home] Chinese Filled Pancakes (Chun Quen) [Home]
Title: Chinese Filled Pancakes (Chun Quen)
Yield: 4 Servings
Ingredients
----------------------AMERICAN MEASUREMENTS---------------------------
----------------------------PANCAKES----------------------------------
1/2 c all purpose flour
1 tb cornstarch
1/4 ts salt
1 egg
1 c water
1 melted butter or margarine
----------------------------FILLING-----------------------------------
1/4 lb minced lean pork
5 oz can bamboo shoots; drain,
-chop fine
5 oz can water chestnuts; drain,
-chop fine
2 tb minced scallion tops
9 oz canned shrimp; drained, chop
- fine
1 egg; lightly beaten
1 1/2 ts soy sauce
1/4 ts pepper
1 vegetable oil for deepfrying
Instructions
PANCAKES: Sift flour, cornstarch and salt together. Beat egg and add
the water and gradually the flour, beating thoroughly. Heat an 8-inch
skillet over medium heat. Coat pan with a thin film of melted butter.
When skillet is hot, pour about 3 tablespoons of batter in center and
tilt to cover entire bottom. When golden brown on underside only,
transfer to paper towels and set aside while preparing filling.
FILLING: Saute pork in greased 8-inch skillet for 15 minutes, stirring
occasionally. Add bamboo shoots, water chestnuts, and scallions. Add
shrimp together with egg, soy and pepper. Place about 1/4 cup of this
filling in center of each pancake (brown side up). roll up two-thirds
of the say, fold both ends in, finish rolling and secure with
toothpicks.
Fry in deep fat at 370 degrees F until crisp and golden brown. Drain
on paper towels and keep hot until serving time.
Serve with hot mustard sauce. Serves 4 (2 per person)
Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996 From:
Dorothy Flatman Date: 27 Jun 97 National Cooking Echo
Ž
[Home] Chinese Fire Pot [Home]
Title: Chinese Fire Pot
Yield: 1 Serving
Ingredients
2 Pounds flank steak, sliced
-thinly; against the grain
2 Pounds chicken breast;
-thinly sliced
1 Pound large shrimp, U-15's;
-peeled & de-veined
20 fish balls
2 Pounds bay scallops
3 Packages soaked mung bean
-noodles
4 Shanghai cabbage; whole
-leaves
4 baby bok choy; whole leaves
1 napa cabbage; large chopped
2 Quarts chicken stock
1 Pound shiitake mushrooms;
-de-stemmed
Boiling water
For The Table: Jars/Small
-Bottles O
the following to make
your own dipping sauce:
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
1 Thin soy sauce
2 Cups scallions; chopped
2 Cups cilantro; chopped
Eggs; optional
EQUIMENT NEEDED:
Electric wok to keep
-cooking; liquid boiling
1 Small Chinese strainers
Rice bowls and side plates
Chopsticks
Chinese spoons
Spoons for all of the above
-condime
Huge appetite!!
Instructions
This is the Chinese version of Swiss fondue, Korean BBQ, Japanese
shabu-shabu, French raclette, etc. It is communal cooking and eating at its
best. This recipe will create enough food for 8 to 12 people, depending on
appetite and cultural origin, i.e. we Chinese eat like there is no
tomorrow. We would hate to leave this planet hungry!
- - - - - - - - - - - - - - - - - -
Contributor: EAST MEETS WEST #MT1B13
Preparation Time: 0:00
[Home] Chinese Firecrackers [Home]
Title: Chinese Firecrackers
Yield: 14 Servings
Ingredients
1 ts vegetable oil
1/2 lb ground turkey
1 c finely chopped cabbage
1/2 c shredded carrot (about 1
1 md )
2 tb finely chopped green
onions (with tops)
1 tb chili paste or puree
1 tb dry white wine
1 ts cornstarch
14 frozen phyllo leaves (13 X 9
1 inche ), thawed
1 tb plus
1 ts vegetable oil
3/4 c sweet-and-sour sauce
Instructions
Heat 1 teaspoon oil in 10-inch nonstick skillet. Cook ground turkey,
cabbage, carrot and onions in oil over medium heat about 5 minutes,
stirring frequently, until turkey is done and vegetables are crisp-tender.
Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture.
Cook uncovered, stirring occasionally, until slightly thickened.
Heat oven to 375 degrees. Cut phyllo leaves crosswise in half. Cover with
damp towel to keep from drying out. Place 1 piece phyllo on flat surface.
Brush with small amount of oil. Top with second piece phyllo. Place about
2 tablespoons turkey mixture on short end of phyllo; shape into about
4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from
each end to form firecracker shape. Repeat with remaining phyllo and
turkey mixture. Brush firecrackers with remaining oil.
Bake on ungreased cookie sheet 18 to 22 minutes or until phyllo is crisp
and golden brown. Serve with sweet-and-sour sauce. 14 FIRECRACKERS.
- - - - - - - - - - - - - - - - - -
NOTES : average
Contributor: Betty Crocker's Low-Fat
Preparation Time: 0:00
[Home] Chinese Five - Spice Chic [Home]
Title: Chinese Five - Spice Chic
Yield: 100 Servings
Ingredients
65 lb chicken; whole fz
2 tb garlic dehy gra
2 1/8 lb onions dry
1/4 c cinnamon ground 1 lb cn
1 tb pepper black 1 lb cn
2 tb cloves ground
1/2 c ginger ground
3 1/4 qt soy sauce
Instructions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR
OVER CHICKEN. MARINATE 30 MINUTES, TURINING FREQUENTLY. DRAIN.
3. PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP.
4. COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH
PAN.
5. BAKE 1 HOUR OR UNTIL DONE (180 F.).
NOTE: 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO
QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY
BE USED.
NOTE: 2. IN STEP 1, 2 LB 6 OZ ONIONS A.P. WILL YIELD 2 LB 2 OZ CHOPPED
ONIONS.
NOTE: 3. IN STEP 1, 2 2/3 OZ (1/2 CUP (24 CLOVES-3 OZ A.P.)) DRY,
MINCED GARLIC MAY BE USED.
NOTE: 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30
MINUTES OR UNTIL DONE (180 F.)
Recipe Number: L19000
SERVING SIZE: 2 PIECES (
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Five Spice Powder-Martha Stewart Livi [Home]
Title: Chinese Five Spice Powder-Martha Stewart Livi
Yield: 1 /4 Cup
Ingredients
2 tb whole star anise (about 10)
1 tb szcchuan peppercorns
1 stick cinnamon
2 tb fennel seeds
1/2 ts whole cloves
Instructions
1. Place all ingredients in a saute pan over medium heat and
dry-roast, shaking pan often, until they give off an aroma, about 5
minutes.
2. Transfer to a mortar or a clean coffee grinder and grind to a
powder. Store in an airtight container.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
[Home] Chinese Five Spice Powder-Martha Stewart Living [Home]
Title: Chinese Five Spice Powder-Martha Stewart Living
Yield: 1 /4 Cup
Ingredients
2 tb whole star anise (about 10)
1 tb szcchuan peppercorns
1 stick cinnamon
2 tb fennel seeds
1/2 ts whole cloves
Instructions
1. Place all ingredients in a saute pan over medium heat and dry-roast,
shaking pan often, until they give off an aroma, about 5 minutes.
2. Transfer to a mortar or a clean coffee grinder and grind to a powder.
Store in an airtight container.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
[Home] Chinese Five Spice Powder [Home]
Title: Chinese Five Spice Powder
Yield: 1 Servings
Ingredients
1 ts cinnamon
1 ts cloves
1 ts aniseed
1 ts fennel
1 ts black peppercorns
Instructions
Combine all ingredients. Use in place of five spice powder in any recipe.
[Home] Chinese Five Spice Sauce [Home]
Title: Chinese Five Spice Sauce
Yield: 4 Servings
Ingredients
1/3 c tamari
1 tb garlic
2 tb lemon juice
2 ts mirin
2 ts chinese five spice blend
Instructions
USE ON SEAFOOD, TEMPEH, TOFU OR VEGETABLES. MIX ALL INGREDIENTS WELL.
SPREAD ON MEAT OR VEGETABLES AND GRILL.
[Home] Chinese Five-Spice Powder [Home]
Title: Chinese Five-Spice Powder
Yield: 1
Ingredients
--------------------CHINESE FIVESPICE POWDER--------------------------
1 tb freshly ground szechuan
-peppercorns; (1 heaping
1 ; tablespoon before
1 ; grinding)
1/2 ts ground cloves; preferably
-freshly
1 ; ground (about 1
1 ; teaspoon before
1 ; grinding)
1 tb ground cinnamon; preferably
-freshly
1 ; ground (about 4
1 ; inches of stick
1 ; cinnamon before
1 ; grinding)
1 tb freshly ground fennel seeds;
- (1 heaping
1 ; tablespoon before
1 ; grinding)
6 whole star anise; ground
Instructions
Mix the spices, then regrind them together until the mixture is very fine.
Store refrigerated in a jar with a tight fitting cover.
Yield: 3 tablespoons
Converted by MC_Buster.
Per serving: 157 Calories (kcal); 7g Total Fat; (31% calories from fat); 7g
Protein; 26g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: COOKING RIGHT SHOW #CR9699
Converted by MM_Buster v2.0n.
[Home] Chinese Fortune Cookies #1 [Home]
Title: Chinese Fortune Cookies #1
Yield: 12 Servings
Ingredients
1 Egg
1/3 Cup Sugar
2 Tablespoons Corn Oil
2 Tablespoons Water
1/4 Cup Cornstarch
Instructions
Have fortunes prepared in advance. Beat egg on low speed until frothy.
Beat in sugar, a little at a time, & continue beating until mixture
is a very light yellow and thick. Fold in corn oil. Blend water and a
little of the egg mixture into cornstarch, then stir into the
remaining egg mix.
Heat heavy, well seasoned griddle to 350 deg, or until drops of water
bounce when dropped on the griddle. (For griddles without temperature
control, keep heat between low and medium). Drop heaping T of batter
on the griddle and spread with the back of a spoon to about 4 in.
wide and 1/8 in. thick. Cook until edges are slightly brown & cookies
can be easily lifted from griddle with a spatula, 5 - 8 minutes. (If
cookies stick, bottoms need to be cooked a little longer). Turn
cookies carefully & cook other side until light brown. Be careful to
keep temperature even. Place fortune paper on cookie as soon as it is
removed from the griddle.
Folding is easier to do than to describe, but the end result is
shaped like a horseshoe. Fold opposite edges together, forming a
semicircle.
Crease crosswise at the center of the straight edge to form a
flattened side, then bend the opposing corners together for the
traditional shape.
Set in a small glass or muffin tin until cookie cools and holds its
shape. Wipe griddle & stir batter. Repeat.
Shared by Micheal Kean, Prodigy ID# VMXV03A
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Fortune Cookies #2 [Home]
Title: Chinese Fortune Cookies #2
Yield: 20 Servings
Ingredients
2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour; sifted
Instructions
Butter a baking sheet & dust it lightly with flour. Heat oven to 350.
Beat eggs & gradually mix in sugar while beating until mixture is
very thick. Beat water in a T at a time. Add & beat in the almond
flavoring, preferably with an electric mixer, as it must be thorough.
Very gently fold in the flour to mix, but do not beat.Drop the batter
by level tablespoonfuls on the buttered sheet 5 inches apart. Bake
until very lightly browned. Remove from oven and shape while still
quite warm, inserting fortunes. Let cool in glasses to hold the form.
Shared by Michael Kean, Prodigy ID# VMXV03A
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Fortune Cookies #3 [Home]
Title: Chinese Fortune Cookies #3
Yield: 48 Servings
Ingredients
3 lg egg whites
3/4 c sugar
1/8 ts salt
1/4 lb butter, melted
1/4 ts vanilla
1/4 ts almond extract
1 c sifted all-purpose flour
2 tb water
Instructions
Combine egg whites, sugar & salt. Beat in, one ingredient at a time,
the butter, extracts, flour & water. Blend thoroughly & chill for 20
minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop
slightly rounded teaspoonfuls of thick batter for each cookie onto a
lightly greased cookie sheet. Spread the dough very thin, using the
back of the spoon, making rounds about 3 inches in diameter. Bake for
5 minutes., or until the edges begin to brown lightly. Remove to a
wire rack. Working quickly, place a fortune in the center of each
cookie. Fold opposite sides together, crease crosswise at the center
of the straight edge to form a flattened side, then bend backward for
the traditional shape. Cool in muffin tins or small glasses to hold
shape. Makes about 4 dozen.
[Home] Chinese Fortune Cookies 1 [Home]
Title: Chinese Fortune Cookies 1
Yield: 12 Servings
Ingredients
1 egg
1/3 c sugar
2 tb corn oil
2 tb water
1/4 c cornstarch
Instructions
Have fortunes prepared in advance. Beat egg on low speed until
frothy. Beat in sugar, a little at a time, & continue beating until
mixture is a very light yellow and thick. Fold in corn oil. Blend
water and a little of the egg mixture into cornstarch, then stir into
the remaining egg mix.Heat heavy, well seasoned griddle to 350 deg,
or until drops of water bounce when dropped on the griddle. (For
griddles without temperature control, keep heat between low and
medium). Drop heaping T of batter on the griddle and spread with the
back of a spoon to about 4 in. wide and 1/8 in. thick. Cook until
edges are slightly brown & cookies can be easily lifted from griddle
with a spatula, 5 - 8 min. (If cookies stick, bottoms need to be
cooked a little longer). Turn cookies carefully & cook other side
until light brown. Be careful to keep temperature even. Place fortune
paper on cookie as soon as it is removed from the griddle. Folding is
easier to do than to describe, but the end result is shaped like a
horseshoe. Fold opposite edges together, forming a semicircle. Crease
crosswise at the center of the straight edge to form a flattened
side, then bend the opposing corners together for the traditional
shape. Set in a small glass or muffin tin until cookie cools and
holds its shape.Wipe griddle & stir batter. Repeat.
[Home] Chinese Fortune Cookies 2 [Home]
Title: Chinese Fortune Cookies 2
Yield: 20 Servings
Ingredients
2 eggs
1/2 c superfine sugar
4 tb water
1/2 ts almond flavoring
1 c sifted cake flour
Instructions
Butter a baking sheet & dust it lightly with flour. Heat oven to 350.
Beat eggs & gradually mix in sugar while beating until mixture is
very thick. Beat water in a T at a time. Add & beat in the almond
flavoring, preferably with an electric mixer, as it must be thorough.
Very gently fold in the flour to mix, but do not beat.Drop the batter
by level tablespoonfuls on the buttered sheet 5 inches apart. Bake
until very lightly browned. Remove from oven and shape while still
quite warm, inserting fortunes. Let cool in glasses to hold the form.
[Home] Chinese Fortune Cookies I Vmxv03A [Home]
Title: Chinese Fortune Cookies I Vmxv03A
Yield: 12 Servings
Ingredients
1 egg
1/3 c sugar
2 tb corn oil
2 tb water
1/4 c cornstarch
Instructions
Have fortunes prepared in advance. Beat egg on low
speed until frothy. Beat in sugar, a little at a time,
& continue beating until mixture is a very light
yellow and thick. Fold in corn oil. Blend water and a
little of the egg mixture into cornstarch, then stir
into the remaining egg mix.Heat heavy, well seasoned
griddle to 350 deg, or until drops of water bounce
when dropped on the griddle. (For griddles without
temperature control, keep heat between low and
medium). Drop heaping T of batter on the griddle and
spread with the back of a spoon to about 4 in. wide
and 1/8 in. thick. Cook until edges are slightly brown
& cookies can be easily lifted from griddle with a
spatula, 5 - 8 min. (If cookies stick, bottoms need to
be cooked a little longer). Turn cookies carefully &
cook other side until light brown. Be careful to keep
temperature even. Place fortune paper on cookie as
soon as it is removed from the griddle. Folding is
easier to do than to describe, but the end result is
shaped like a horseshoe. Fold opposite edges together,
forming a semicircle. Crease crosswise at the center
of the straight edge to form a flattened side, then
bend the opposing corners together for the traditional
shape. Set in a small glass or muffin tin until cookie
cools and holds its shape.Wipe griddle & stir batter.
Repeat.
[Home] Chinese Fortune Cookies Ii Vmxv03A [Home]
Title: Chinese Fortune Cookies Ii Vmxv03A
Yield: 20 Servings
Ingredients
2 eggs
1/2 c superfine sugar
4 tb water
1/2 ts almond flavoring
1 c sifted cake flour
Instructions
Butter a baking sheet & dust it lightly with flour.
Heat oven to 350. Beat eggs & gradually mix in sugar
while beating until mixture is very thick. Beat water
in a T at a time. Add & beat in the lamond flavoring,
preferably with an electric mixer, as it must be
thorough. Very gently fold in the flour to mix, but do
not beat.Drop the batter by level tablespoonfuls on
the buttered sheet 5 inches apart. Bake until very
lightly browned. Remove from oven and shape while
still quite warm, inserting fortunes. Let cool in
glasses to hold the form.
[Home] Chinese Fortune Cookies Iii Vmxv03A [Home]
Title: Chinese Fortune Cookies Iii Vmxv03A
Yield: 48 Servings
Ingredients
3 large egg whites
3/4 c sugar
1/8 ts salt
1/4 lb butter, melted
1/4 ts vanilla
1/4 ts almond extract
1 c sifted all-purpose flour
2 tb water
Instructions
Combine egg whites, sugar & salt. Beat in, one
ingredient at a time, the butter, extracts, flour &
water. Blend thoroughly & chill for 20 minutes.Preheat
to 350 deg. Do just 2 or 3 cookies at a time. Drop
slightly rounded teaspoonsful of thick batter for each
cookie onto a lightly greased cookie sheet. Spread the
dough very thin, using the back of the spoon, making
rounds about 3 inches in diameter. Bake for 5 min., or
until the edges begin to brown lightly. Remove to a
wire rack. Working quickly, place a fortune in the
center of each cookie. Fold opposite sides together,
crease crosswise at the center of the straight edge to
form a flattened side, then bend backward for the
traditional shape. Cool in muffin tins or small
glasses to hold shape. Makes about 4 dozen.
[Home] Chinese Fortune Cookies Iii [Home]
Title: Chinese Fortune Cookies Iii
Yield: 48 Servings
Ingredients
3 large egg whites
3/4 c sugar
1/8 ts salt
1/4 lb butter, melted
1/4 ts vanilla
1/4 ts almond extract
1 c sifted all-purpose flour
2 tb water
Instructions
Combine egg whites, sugar & salt. Beat in, one ingredient at a time,
the butter, extracts, flour & water. Blend thoroughly & chill for 20
minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop
slightly rounded teaspoonsful of thick batter for each cookie onto a
lightly greased cookie sheet. Spread the dough very thin, using the
back of the spoon, making rounds about 3 inches in diameter. Bake for
5 min., or until the edges begin to brown lightly. Remove to a wire
rack. Working quickly, place a fortune in the center of each cookie.
Fold opposite sides together, crease crosswise at the center of the
straight edge to form a flattened side, then bend backward for the
traditional shape. Cool in muffin tins or small glasses to hold
shape. Makes about 4 dozen. Shared by Micheal Kean, Prodigy ID#
VMXV03A
[Home] Chinese Fortune Cookies Iv [Home]
Title: Chinese Fortune Cookies Iv
Yield: 8 Cookies
Ingredients
------------------------LISA CRAWLEY/TSPN-----------------------------
1/4 c flour
2 tb brown sugar
1 tb corn starch
1 ds salt
2 tb cooking oil
1 egg white; beaten til stiff
1/4 ts vanilla or lemon flavoring
3 tb water
8 paper fortune strips typed
-or cut f; rom magazines
Instructions
Combine flour, sugar, cornstarch and salt. Stir in oil and fold in
egg white until mixture is smooth. Add flavoring and water and mix
well. In a small skillet, an electric fry pan (medium heat) or on a
lightly greased griddle, pour one tablespoon of batter, spreading it
to a 3" circle. Cook for 4 minutes or till lightly browned, turn with
a spatula and cook for one more minute. Batter will turn from beige
to brown. Remove from griddle and quickly place "fortune" paper in
the center of the circle. Fold in half over the edge of a glass, and
then in half again. Hold for a few seconds until cool, then place in
an empty egg carton to help cookie keep its shape. These get better
with practice. This recipe makes 8-10 fortune cookies. If they do
not seem crisp enough for you, toast them in the oven at 300 degrees
for 10 minutes, or just let them "sit around" a few days. SOURCE:The
Taming of the C.A.N.D.Y. Monster.
[Home] Chinese Fortune Cookies [Home]
Title: Chinese Fortune Cookies
Yield: 12 Servings
Ingredients
1 egg
1/3 c sugar
2 tb corn oil
2 tb water
1/4 c cornstarch
Instructions
Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat
in sugar, a little at a time, & continue beating until mixture is a very
light yellow and thick. Fold in corn oil. Blend water and a little of the
egg mixture into cornstarch, then stir into the remaining egg mix.Heat
heavy, well seasoned griddle to 350 deg, or until drops of water bounce
when dropped on the griddle. (For griddles without temperature control,
keep heat between low and medium). Drop heaping T of batter on the griddle
and spread with the back of a spoon to about 4 in. wide and 1/8 in. thick.
Cook until edges are slightly brown & cookies can be easily lifted from
griddle with a spatula, 5 - 8 min. (If cookies stick, bottoms need to be
cooked a little longer). Turn cookies carefully & cook other side until
light brown. Be careful to keep temperature even. Place fortune paper on
cookie as soon as it is removed from the griddle. Folding is easier to do
than to describe, but the end result is shaped like a horseshoe. Fold
opposite edges together, forming a semicircle. Crease crosswise at the
center of the straight edge to form a flattened side, then bend the
opposing corners together for the traditional shape. Set in a small glass
or muffin tin until cookie cools and holds its shape.Wipe griddle & stir
batter. Repeat.
[Home] Chinese Fried Cabbage (Fr [Home]
Title: Chinese Fried Cabbage (Fr
Yield: 100 Servings
Ingredients
1 qt water; warm
3 lb bacon; sliced fz
10 eggs shell
1 tb garlic dehy gra
1 3/8 lb pimentos 7 oz
20 lb cabbage white fresh
1 1/2 oz onions dry
2 oz pepper swt grn fresh
6 3/8 lb beans sprouts #10
1 tb pepper black 1 lb cn
3 1/2 oz salt table 5lb
Instructions
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:
1. SHRED CABBAGE.
2. REHYDRATE ONIONS AND PEPPERS 20 TO 30 MINUTES; DRAIN WELL.
3. SAUTE' ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN,
ABOUT 10 MINUTES. ADD CABBAGE TO SAUTE'ED VEGETABLES AND BACON. HEAT,
STIRRING CONSTANTLY, UNTIL MIXTURE BEGINS TO STEAM. COOK 10 MINUTES
LONGER,
STIRRING OCCASIONALLY.
4. DRAIN BEAN SPROUTS AND PIMIENTOS; ADD TO CABBAGE.
5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO
BLEND.
6. HEAT TO STEAMING. PLACE IN OVEN.
7. POUR EGGS ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 MINUTES
OR UNTIL FIRM.
8. CUT EGGS INTO THIN STRIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 12 OZ (2 1/4 CUPS) CHOPPED DRY ONIONS (13 OZ A.P.)
AND
12 OZ (2 1/4 CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ A.P.) OR 12 OZ
FROZEN,
DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.
NOTE: 3. IN STEP 4, 4-7 OZ CANNED PIMIENTOS MAY BE USED.
NOTE: 4. IN STEP 7, 5 OZ (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX
COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE NO. A-08000.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO
A-02500.
NOTE: 6. ONE NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-04000.
Recipe Number: Q01501
SERVING SIZE: 1/2 CUP
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Fried Cabbage Deh [Home]
Title: Chinese Fried Cabbage Deh
Yield: 100 Servings
Ingredients
1 qt water; warm
4 ga water; boiling
3 lb bacon; sliced fz
10 eggs shell
1 tb garlic dehy gra
1 3/8 lb pimentos 7 oz
1 15/16 lb cabbage white fresh
1 1/2 oz onions dry
2 oz pepper swt grn fresh
6 3/8 lb beans sprouts #10
1 tb pepper black 1 lb cn
3 1/2 oz salt table 5lb
Instructions
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:
1. ADD SALT AND CABBAGE TO BOILING WATER. BRING BACK TO BOIL; REDUCE HEAT
AND SIMMER 5 MINUTES. DRAIN. PLACE CABBAGE IN STEAM TABLE PANS. SET
ASIDE FOR USE IN STEP 3.
2. REHYDRATE ONIONS AND PEPPER 20 TO 30 MINUTES; DRAIN WELL.
3. SAUTE' ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN,
ABOUT 10 MINUTES. ADD TO CABBAGE; MIX LIGHTLY.
4. DRAIN BEAN SPROUTS AND PIMIENTOS; ADD TO CABBAGE.
5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO
BLEND.
6. HEAT TO STEAMING. PLACE IN OVEN.
7. POUR EGGS ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 MINUTES
OR UNTIL FIRM.
8. CUT EGGS INTO THIN STIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 12 OZ (2 1/4 CUPS) CHOPPED DRY ONIONS (13 OZ A.P.)
AND
12 OZ (2 1/4 CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ A.P.) OR 12 OZ
FROZEN,
DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.
NOTE: 3. IN STEP 4, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 4. IN STEP 7, 5 OZ (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX
COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE NO. A-08000.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-02500.
NOTE: 6. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-04000.
Recipe Number: Q01500
SERVING SIZE: 1/2 CUP
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Fried Catfish With Ground Pork Sauce [Home]
Title: Chinese Fried Catfish With Ground Pork Sauce
Yield: 4 Servings
Ingredients
2 ts sesame oil
1 tb corn oil
1/2 ts chile oil
1/2 lb ground pork
6 green onions; 1 lengths
2 ts ginger; shredded
2 garlic cloves; minced
2 ts soy sauce
1/4 c rice wine
1/4 c hot water
1 salt
2 lb catfish fillets
1 oil for frying
Instructions
Combine sesame, corn and chile oils in wok or large skillet. Add pork and
stir fry quickly over high heat, breaking pork up into smallest possible
pieces with wooden spoon. When pork begins to brown, add green onions,
ginger and garlic. Continue to stir fry about 2 minutes. Add soy sauce,
rice wine and water. Stir well and reduce heat to low. Meanwhile, lightly
salt catfish fillets to taste. Fry, turning once, in another skillet over
medium high heat. Continue stirring sauce while fish fries. When fish is
cooked but not overdone (about 2-3 minutes to a side), remove to warm
dinner plates. Sauce should have reduced to thick, syrup-like consistency.
If too liquid, raise heat to high and continue cooking, stirring
constantly, about 1 more minute. Spoon sauce over fish.
Posted to MC-Recipe Digest by Nancy Berry on Apr 20,
1998
[Home] Chinese Fried Chicken [Home]
Title: Chinese Fried Chicken
Yield: 1 Servings
Ingredients
1 frying chicken, 3 lb or so
1 ts 5-spice powder
1 tb salt
3 tb honey
1 c boiling water
1 ts vinegar
2 tb sherry or rice wine
Instructions
Rinse and dry the chicken inside and out. Rub spice powder and salt
into the cavity. Close the cavity with string or other fastener.
Truss the bird with string and a handle so you can hold it easily.
Boil a pot of water and rinse the chicken's exterior with boiling
water 3 or 4 times.
Mix all the remaining ingredients except the oil. Spread the mixture
evenly over the outside of the chicken. Use the handle to keep your
fingers off the bird once it has been coated. Use the handle to hang
the chicken in a cool breezy place for 6 hr. Or else par-roast it for
1 hr at 200F.
Heat the oil to 275F, put in the chicken, breast meat down, and
reduce heat to low. Fry chicken 10 min and then turn it over and fry
another 4-5 min.
Remove and drain the chicken and let it cool slightly.
Turn the heat high under the oil and return the chicken to cook until
the skin is crisp and golden. Remove and drain the chicken again. Cut
it into bite-sized pieces and serve. From: Michael Loo Date: 28 Feb
97 National Cooking Echo Ž
[Home] Chinese Fried Nuts [Home]
Title: Chinese Fried Nuts
Yield: 1 Servings
Ingredients
4 c walnuts; pecans or other
1 nuts
1/2 c sugar
1 salt
1 cooking oil
1 water
Instructions
Measure nuts. Bring water to a boil in a large sauce- pan. Add nuts and
boil for 1 minute. Have set to one side a shallow pan with 1/2 cup sugar in
it. Drain nuts, rinse under hot running water. Drain well, then immediately
turn nuts into pan with sugar, turning until sugar dissolves and coats the
nuts (may take 5 minutes, allowing pan to sit and stirring occasionally).
Meanwhile, clean same large saucepan (3 quart) and bring to deep frying
temperature about 1 inch of cooking oil in it. Add half of the nuts and fry
until golden brown. Drain with slotted spoon and place on foil in a single
layer, stirring so nuts separate. Immediately salt nuts lightly with shaker
and stir again. Allow to dry and cool completely before storing in an
airtight container. Nuts should be shiny and hard on the outside, crunchy.
If they have not been fried long enough, they will stay sticky or chewy on
the outside.
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary"
on Nov 10, 1997
[Home] Chinese Fried Pecans [Home]
Title: Chinese Fried Pecans
Yield: 1 Servings
Ingredients
6 c water
4 c pecans halves
1 c sugar
1 cooking oil
1 salt
Instructions
Bring water to boil. Add nuts. Boil for 1 minute. Rinse under hot
running water. Drain. Mix warm nuts with sugar, stir until sugar is
dissolved.
Heat in large skillet 1-inch of cooking oil to 350 degrees. Add nuts,
fry for 5 minutes, stirring often. Place nuts in colan- der to drain.
Then place on brown paper bag to cool. Sprinkle with salt. Store in
airtight container.
Another recipe from our database at Cookbooks On/Line! From: Ken Gregg
[Home] Chinese Fried Prawns [Home]
Title: Chinese Fried Prawns
Yield: 4 Servings
Ingredients
24 lg prawns
1 c flour
3 ts baking powder
1 c cornstarch
1/2 ts salt
1 egg; beaten
1 c ice water
2 ts vegetable oil
1 peanut or vegetable oil
Instructions
Shell and devein the prawns, leaving the tails on. Sift flour,
cornstarch, baking powder, and salt into a mixing bowl. Beat in egg,
water and 2 T. of oil. Make a stiff batter. Heat 2" of oil in a large
electric skillet - (375 degrees). Dip the prawns in the batter and
fry in hot oil until golden brown, turning occasionally. Drain on
paper towels. Arrange on serving platter in a circle with the tails
pointing outward.
SOURCE: Panda Restaurant LA, Ca.
[Home] Chinese Fried Rice #2 [Home]
Title: Chinese Fried Rice #2
Yield: 4 Servings
Ingredients
4 c rice, leftover; cold
6 sl bacon; cooked,crumbled or-
1/4 c bacos
1 tb sugar, white
3 tb soy sauce dark
3 eggs
4 green onions; including
-green, sliced
1/4 c peas, frozen (optional)
-bacon dripp; ings or oil
Instructions
Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.
Beat 3 eggs in bowl with a little water until well blended Heat wok
over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour
eggs in wok, scramble until set and remove and set aside.
Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok
and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until
uniform in color. Add green onions, (peas - optional), bacon and
cooked eggs. Stir fry for another minute, serve hot.
You can add any other meats such as leftover cooked pork, chicken,
ham, etc. Add with the green onions and peas.
MEATLESS VERSION
Follow above except use peanut oil instead of bacon drippings. Replace
bacon with 1/4 cup of BACOS or BACO chips.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50 From: Dale Shipp Date: 03 Feb 97 National Cooking Echo Ž
[Home] Chinese Fried Rice (Dupree) [Home]
Title: Chinese Fried Rice (Dupree)
Yield: 1 Serving
Ingredients
2 tb peanut or vegetable oil
2 c coarsely chopped green
-onions or sc
2 c cold cooked rice
2 eggs; slightly beaten
1 tb soy sauce
1/2 ts salt
Freshly ground black pepper
-(option
Instructions
In a frying pan, heat the oil and in it fry the onions until brown. Add the
cooked rice. Combine the eggs, soy sauce, and salt and pour into the rice.
Stir over the heat, until the eggs are scrambled and cooked and the rice
heated through. (Instead of scrambling the eggs, some people cook the eggs
separately in a pan with a little hot oil. When done, they turn out the
eggs, cut them in strips, and toss into the fried rice.) Season with salt
and pepper. The rice may be made in advance to this point. Remove to a bowl
and refrigerate. Just before serving, reheat in a skillet with a small
amount of oil or in the microwave.
Yield: 4 servings
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 136 Calories; 9g Fat (58% calories
from fat); 12g Protein; 3g Carbohydrate; 366mg Cholesterol; 2202mg Sodium
_____
Contributor: NATHALIE DUPREE COOKS SHOW#ND7097
Preparation Time: 0:00
[Home] Chinese Fried Rice (Wok) [Home]
Title: Chinese Fried Rice (Wok)
Yield: 4 Servings
Ingredients
2 ts oil
2 c onions, coarsely chopped
2 c cooked rice, cold
2 eggs, slightly beaten
1 ts soy sauce
1/2 ts salt
Instructions
Heat pan, add oli and fry onions until brown. Add cold rice and
saute. Add eggs, seasoned with soy sauce and salt. Saute until done.
For variety, add: 2 cups of chopped cooked meat (bacon, ham, shrimp,
chicken) or chopped green pepper or peanuts, shelled or roasted.
FROM: Chinese Wok
From: Danial Mannen Date: 16 Nov 96 Gourmet Cooking
Ž
[Home] Chinese Fried Rice - Thompson [Home]
Title: Chinese Fried Rice - Thompson
Yield: 1
Ingredients
2 c cooked rice
1 egg cooked rice
1/4 c rice wine or dry pale sherry
1/4 c diced onion; see note 1
1/2 c diced cooked meat; see note
-2
1/4 c fresh or frozen peas
1 salt and pepper to taste
1 oil; (try 2 tbsp the first
-tim
Instructions
Note 1 - (I use a combination of red onion and green onion)
Note 2 - chinese bbq pork if you have it, otherwise cooked chicken
or ham work well
This recipe is similar to the homestyle fried rice in Joyce
Chen's cookbook, but was actually taught to me by the Chinese
mother of my best friend in high school.
This is not exactly like restaurant fried rice, but I like it
much better. The key is not making it until the rice has been
sitting around for at least 24 hours after cooking.
In a bowl, combine all ingredients except salt and peas. Stir them
around until the rice and vegetables and meat are completely coated
with egg and wine. Heat the oil to smoking (use refined peanut oil for
this; if you use
ordinary vegetable oil, heat until it runs around on the bottom of
the pan or wok). Dump in the rice. Stir around with a wooden spoon
or a wooden spatula until the egg is completely cooked. This take less
than five minutes over high heat. Toss in the peas (they will cook
enough from the heat of the rice).
Taste this stuff and add salt until you are happy with it.
This has *no* soy sauce in it, and if you add it, it will make
the rice soggy (there are ways to make brown fried rice, but this
isn't one of them :-). The rice will be white with flecks of yellow
egg, green onion and peas, pink onion, and whatever the meat is.
Bery pretty stuff and quite tasty.
I tried this once with egg beaters, and it worked pretty well.
Recipe by: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Fried Rice Deluxe [Home]
Title: Chinese Fried Rice Deluxe
Yield: 4 Servings
Ingredients
6 tb lard or cooking oil
2 eggs
1 ts salt
2 scallions; chopped
1/2 c fresh shrimp; shelled,
-deveined, and di
4 c cold, cooked rice
1/2 c cooked peas
1/4 c canned diced bamboo shoots
1/4 c diced boiled ham
1/2 c diced cooked chicken
1/2 c diced Chinese roast pork or
-left-ov
roast beef or veal
2 tb soy sauce
Instructions
Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt
and
scramble in oil until firm, breaking into small pieces. Remove and reserve.
Heat remaining oil. Add scallion and shrimp and remaining salt. Cook until
shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir
until rice is heated and the grains of rice are separated. Make a hole in
the
center of the rice. Add all the rest of the ingredients except soy sauce.
Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and
mix
evenly through. Salt and pepper to taste. Garnish with additional chopped
scallions if desired.
NOTE: The secret of making fried rice lies in the use of cold, cooked rice.
Freshly cooked rice will only produce a sticky mess.
- - - - - - - - - - - - - - - - - - -
Contributor: House and Garden Magazine - September 1961
Preparation Time: 0:00
[Home] Chinese Fried Rice [Home]
Title: Chinese Fried Rice
Yield: 8 Servings
Ingredients
2 Eggs; beaten
2 lg Onions; chopped
2 ts Corn oil
1/4 c Soy sauce; optional
3 Stalks celery; chopped
1 Red or Green bell pepper
Chopped
10 ml Garlic; minced
3 Green onions; chopped
1 c Instant rice
1 c water; boiling
Instructions
Spray large nonstick skillet with cooking spray. Add the eggs and cook
without stirring over low heat until set. Break up with a fork. Remove from
skillet; reserve. Combine the onions, oil and 2 T of the soy sauce in the
skillet. Cook and stir until onion is brown. Add remaining ingredients and
heat to boiling.
Reduce heat; simmer 1 minute. Stir in reserved egg.
Remove from heat; cover tightly, let stand 5 minutes.
Stir before serving. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per
Serving: Calories--94.2 Carbohydrate--14.6 grams Fat--2.7 grams
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 102 Calories; 2g Fat (21% calories
from fat); 4g Protein; 17g Carbohydrate; 45mg Cholesterol; 587mg Sodium
Preparation Time: 0:00
[Home] Chinese Fried Walnuts [Home]
Title: Chinese Fried Walnuts
Yield: 0 Servings
Ingredients
4 c walnuts; (1 lb shelled)
6 c water
1/2 c sugar
salad oil
salt
Instructions
Bring water to boil. Add walnuts, and allow water to return to boil.
Cook nuts 1 minute.
Remove nuts from boiling water, rinse under hot water, then allow
to drain.
Put wet nuts in large bowl with sugar; mix until sugar is dissolved.
Heat oil to 350. Fry nuts in batches until golden-don't overfry.
(frying should take 5 min or less)
Drain nuts on paper plates, add salt to taste. Stir nuts frequently
during the cooling process so they don't stick to the plate or each
other
- - - - - - - - - - - - - - - - - -
Contributor: Anne Threston
Preparation Time: 0:00
[Home] Chinese Fruit Compote [Home]
Title: Chinese Fruit Compote
Yield: 6 Servings
Ingredients
2 apples
2 oranges
1 sm cantaloupe
14 oz lychees; drained
Instructions
USING A SHARP KNIFE, peel, core and slice the apples into thin
wedges. Peel and slice the oranges into segments. Cut the melon in
half, scoop out and discard the pulp and seeds. Cut the melon flesh
into 1-inch cubes, or use a melon baller. Combine all the fruits in a
large bowl. Mix them gently together. Wrap the bowl tightly in
plastic wrap until you are ready to serve the compote.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
[Home] Chinese Fruit Salad [Home]
Title: Chinese Fruit Salad
Yield: 4
Ingredients
6 clementines
650 g fresh lychees; peeled and
-stoned
1 ; (1lb 7oz)
1 sm pineapple
6 pieces waitrose stem ginger
-in syru; p
30 ml syrup from the stem ginger;
-(2tbsp)
175 g physalis; (6oz)
Instructions
Squeeze the juice from two of the clementines and pour into a serving
bowl. Add the lychees.
Cut away the skin of the pineapple, remove the centre core with a knife or
apple corer and cut the pineapple into segments. Add to the salad.
Peel the remaining clementines, break into segments and add to the salad.
Slice the ginger into thin slivers and add to the bowl with the syrup.
Open the physalis and remove most of the fruits but leave some in their
papery husks and arrange over the salad.
Chill for 30 minutes before serving.
Converted by MC_Buster.
NOTES : The clean flavour of the lychees marries well with fresh
pineapple, clementines and slivers of stem ginger. Physalis in
their paper lanterns add the last exotic touch. Although cream is
not normally used in Chinese cooking, the fruit salad is delicious
served with cream laced with a couple of drops of almond essence.
Converted by MM_Buster v2.0l.
[Home] Chinese Fruited Pork [Home]
Title: Chinese Fruited Pork
Yield: 6 Servings
Ingredients
1 1/4 lb boneless pork,cut in 3/4
-strips
2 tb soy sauce
1/4 c dorothy lynch home style or
-reduced; calorie dressing
4 ts cornstarch,divided
5 tb salad oil,divided
1 pk frozen pea pods,slightly
-thawed (6; oz)
2 tb water
1 cn apricot halves,drained and
-sliced,r; eserving syrup (1
1 hot cooked rice
Instructions
Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch
and pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons
oil in wok or large skillet. Drain pork, reserving marinade. Add pork
to wok and cook over high heat, stirring about 4-5 minutes or until
meat is done. Remove meat and set aside. Drain wok. Add remaining 1
tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds.
Add water, cover and steam about 30 seconds. Stir in pork and
apricots. Dissolve cornstarch in reserved apricot syrup. Blend in
remaining marinade. Add to wok and heat, stirring until sauce
thickens. Serve each portion with 1/2 cup hot cooked rice.
585 calories per serving. (Dorothy Lynch Home Style)
Title: Chinese Fudge
Yield: 1 Servings
Ingredients
1 pk semi-sweet or sweet
-chocolate bits; (12 oz.)
3/4 c peanut butter; (crunchy)
3 c miniature marshmallows
1/2 c chow mein noodles
Instructions
Melt chocolate bits and peanut butter in a glass mixing bowl in the
microwave oven for 2 minutes. Stir to blend chocolate and peanut butter.
Add marshmallows and chow mein noodles. Stir well again. Pour into lightly
greased 8-inch square dish. Chill 1 1/2 hours or freeze until firm, about
30 minutes.
Off center dishes in oven. Extras: maraschino cherries, mint chips, nuts or
colored (green) marshmallows.
Posted to recipelu-digest by "Diane Geary." on Feb 2,
1998
[Home] Chinese Garlic Chicken [Home]
Title: Chinese Garlic Chicken
Yield: 1 Servings
Ingredients
4 boneless; skinless chicken
-breast h
1 egg white
1 tb cornstarch
1 tb dry white wine or sherry
4 green onions
1 ts minced gingerroot
3 ts minced fresh garlic (about 6
- med cl; oves)
2 tb vegetable oil
1 hot cooked rice
Instructions
------------------------------------SAUCE-----------------------------------
1 ts crushed chili paste (sambal
-oelek),; or more to taste
2 ts sugar
1 ts cornstarch
2 ts rice vinegar
1 tb water
2 tb dry white wine or sherry
2 tb soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm but
not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly
beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until
cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let
stand at room temperature 30 minutes. Meanwhile, slice green onions on the
diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce
ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry
chicken until no longer pink. Remove chicken with a slotted spoon. Add
onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger
and garlic are fragrant but not brown. Return chicken to wok, restir sauce
ingredients and add to wok. Cook, stirring constantly, until mixture is
well combined, hot and bubbly and thickens slightly. Turn off heat and
splash with about 1 tsp of dark sesame oil. Serve over rice. Makes 4
servings.
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
on Nov 09, 1997
[Home] Chinese Garlic Ginger Sauce [Home]
Title: Chinese Garlic Ginger Sauce
Yield: 1 Servings
Ingredients
3/4 c cold water
2 tb oyster sauce
1 tb cornstarch
Instructions
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.
Recipe By : olxezeh@lafayette.unocal.com (Zeh Account)
[Home] Chinese Garlic Sauce [Home]
Title: Chinese Garlic Sauce
Yield: 1
Ingredients
2 tb of peanut oil
2 tb of minced garlic
3 tb of oyster sauce
1 a little fresh ginger grated
- if you; wish
1/2 c chicken stock or canned
-broth
Instructions
Heat wok or deep pan over high heat until it is hot. Add oil and wait
until it is smoking, add ginger and garlic and leave for a minute or so.
Then add the oyster sauce and stock simmering for another few minutes.
Pour over your favorite fried rice, white rice or meat, especially
chicken.
[Home] Chinese Garlic Spareribs [Home]
Title: Chinese Garlic Spareribs
Yield: 1 Servings
Ingredients
3 lb spareribs
1 onion; diced
1 c pineapple juice
1/2 c cider vinegar
1/4 c soya sauce
1/2 ts ginger
3 cloves garlic; minced
Instructions
Combine juice, vinegar, soya sauce, sugar, ginger and garlic in a saucepan.
Bring to a boil and boil over low heat for 1/2 hour. While this sauce is
cooking, place ribs into large saucepan with diced onion and water to cover
and boil over low heat for 15 minutes. Lift out of water and place in clay
baker. When sauce is done, pour over ribs.
Marinate for 8 to 12 hours in refrigerator, then drain off sauce. Bake ribs
in upper third of oven at 400 F. for 1-1/2 hours. Take off cover and turn
on broiler for last 10 minutes.
Posted to KitMailbox Digest by J Pellegrino on May
09, 1998
[Home] Chinese General Tsao'S Chicken 1 [Home]
Title: Chinese: General Tsao'S Chicken 1
Yield: 6 Servings
Ingredients
1 lb boneless chicken breasts cut
1 into 1 in pieces
3 tb soy suace
3 tb cornstarch
1 egg white beaten until --
1 frothy
1 c veg. oil
3 hot dried chili peppers --
1 broken in half
2 cloves garlic finely
1 chopped
1 piece ginger root (1 in) --
1 peeled and finely ch
1 tb white wine vinegar
1 tb white wine
1 ts cornstarch
1 ts sesame oil
1/2 ts salt
1 ts brown sugar
Instructions
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.
Recipe By :
[Home] Chinese General Tsao'S Chicken [Home]
Title: Chinese: General Tsao'S Chicken
Yield: 6 Servings
Ingredients
1 lb boneless chicken breasts cut
- into 1; in pieces
3 tb soy suace
3 tb cornstarch
1 egg white beaten until
-frothy
1 c veg. oil
3 hot dried chili peppers,
-broken in; half
2 cloves garlic finely chopped
1 piece ginger root (1 in)
-peeled and; finely chopped
1 tb white wine vinegar
1 tb white wine
1 ts cornstarch
1 ts sesame oil
1/2 ts salt
1 ts brown sugar
Instructions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese General Tso'S Chicken 2 [Home]
Title: Chinese: General Tso'S Chicken 2
Yield: 2 Servings
Ingredients
-----------------------MYRA SABLE HNKV12A-----------------------------
1 lb chicken breasts boneless,
-skinless,; cut into 1 piece
3 tb soy sauce
1 tb cornstarch
1 egg white; beaten frothy
1 c vegetable oil
3 dried hot chili peppers
-broken in h; alf
2 garlic cloves; chopped fine
1 1 piece gingerroot; peeled
-and finely chopped
1 tb white wine vinegar
1 tb white wine
1 ts cornstarch
1 tb brown sugar
1 ts sesame oil
1/4 ts salt
Instructions
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. From: Bud Cloyd Date: 07 Jan 94
[Home] Chinese Ginger Beef [Home]
Title: Chinese Ginger Beef
Yield: 1 Serving
Ingredients
1 packet MAGGI Chinese Ginger
-Beef Mix
1/2 c water
2 ts oil
500 g rump steak; thinly sliced
2 md carrots; cut into thin
-- strips
1 green pepper; sliced
Instructions
Combine the Chinese Ginger Beef Mix and water. Set aside.
Heat the oil in a wok or large saucepan.
Add the steak and stir-fry over a high heat until almost cooked.
Add the carrots, Stir-fry for 1 minute
Add the green pepper and sauce mix. Bring to the boil, stirring, then
cook for a further 30 seconds.
Serve immediately with MAGGI 2 Minute Noodles.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Ginger Fried Beef 1 [Home]
Title: Chinese Ginger Fried Beef 1
Yield: 2 Servings
Ingredients
1/4 lb sirloin steak, shredded
1 md onion, quartered and *
1 sl ginger, thumb sized **
1 clove garlic, minced
2 ts light soy sauce
2 ts vegetable sauce
1 ts dark soy sauce
1 ts dry sherry or rice wine
1/2 ts sugar
1/2 ts sesame oil
1/4 ts salt
1/4 ts pepper
1/4 ts baking powder
2 ts cornstarch
1 tb water
Instructions
* Cut into strips ** peeled and shredded
NOTES: Thanks to reader Alice Ho, here's a ginger beef recipe
that's stir fried not deep fried. If you partially freeze the beef,
it can be cut into thin shreds making it quick work in a wok or wide
skillet. Marinating the meat and cooking it, still partially frozen,
keeps more of the meat juices in the meat and out of the sauce. For
dessert, a tropical mixture of lychees, mandarins and grapes would be
refreshing.
If you thought soy sauce was soy sauce, Alice Ho offers these tips :
"Black and light soy sauces are distinguishable. If you shake the
light sauce, the bottle is transparent. This is easier than
deciphering the chinese characters on the bottles." Ho says the
baking powder in this recipe acts as a meat tenderizer.
DIRECTIONS: Cut beef into shreds, while partially frozen. Use a sharp
cleaver or chef's knife. Prepare onion, pepper, ginger and garlic;
set aside.
Pour marinade ingredients (mixed together) over beef and let stand
for 30 minutes (longer if you wish).
Heat wok or wide skillet; add 2Tvegetable oil. Fry onion and pepper
in hot oil, stirring constantly. Add salt and pepper to taste, and
cook for a minute. Vegetables should be crisp and glistening. Remove
from pan.
Add another 2 Tbsp oil to the pan; heat and add garlic and ginger. Add
beef, stirring quickly to separate strips that cling together. Add
1/4 c hot water; stir and cook for about a minute. Return cooked
vegetables to wok and blend quickly. Season to taste, as you wish,
or add 1 Tbsp oyster sauce to enhance the flavor. Serve over hot
steaming rice. Offer a second stir-fry dish to round out the meal.
Calgary Herald, food section, 92.01.29 From: Helen Peagram Date:
05-20-96 (F) Cooking Ž
[Home] Chinese Ginger Fried Beef 2 [Home]
Title: Chinese Ginger Fried Beef 2
Yield: 4 Servings
Ingredients
10 oz flank steak
-----------------------------BATTER-----------------------------------
1/4 c water
2 tb vegetable oil
1/2 beaten egg
1/4 c cornstarch plus
2 tb cornstarch
1 1/2 tb flour
1 ts ground pepper
----------------------------GARNISH-----------------------------------
2 oz green bell pepper
2 oz red bell pepper
2 oz ginger root, finely chopped
1/2 oz garlic, mashed
------------------------------SAUCE-----------------------------------
1/4 c water
2 tb soy sauce
1 1/2 tb mushroom soy sauce
1 tb white vinegar
1 tb honey
1/2 tb cooking wine
1/4 c sugar
1/4 tb powdered chili
10 c cooking oil plus
3 tb (separated)
Instructions
Cutting against the grain, slice flank steak into strips about 2
inches long by 1/4 inch wide. (slightly frozen meat makes this task
easier -- FHT). Combine batter ingredients and mix with steak
slices; toss to coat and set aside.
Cut up green and red peppers into same size strips and mix with
garlic and ginger.
Combine sauce ingredients and set aside.
To cook Ginger Fried Beef, put 10 cups cooking oil into a deep fryer
or pot and preheat to 250 degrees F. Fry coated meat mixture, a few
pieces at a time, until crispy, about seven to ten minutes. Set meat
aside on a paper towel to drain and keep oil at same temperature for
second stage frying.
Put 3 Tbspcooking oil in wok and heat. Add green and red pepper
mixture and stir-fry over high heat 15 to 20 seconds. Add sauce
mixture and cook another 15 to 20 seconds until somewhat thickened.
Cooking times may be a little longer on a conventional stove.
Deep fry beef a second time for one minute. Remove from oil and add
to stir fry; toss lightly to coat thoroughly and serve.
Enjoy. The Ginger Beef Peking House Restaurant serves the best Ginger
Fried Beef in Calgary.
My thanks to Leo Chan, General Manager of the Ginger Beef Peking
House for supplying this recipe. From: Helen Peagram Date: 05-20-96
(F) Cooking Ž
[Home] Chinese Ginger Syrup Cake [Home]
Title: Chinese Ginger Syrup Cake
Yield: 1
Ingredients
1 c mild crystallised ginger
1 1/2 c water
1/2 c brown sugar
1/2 c beehive co honey*
1/2 c brown sugar
1/4 c white sugar
125 g butter; softened
2 lg eggs
1 1/2 c self raising flour
1/2 c milk
Instructions
Preheat the oven to 170c. and butter a 20cm. non-stick cake tin.
First, prepare the ginger. In a medium saucepan, place the ginger, water,
brown sugar and honey and bring to the boil. Simmer for 10 minutes then
cool.
Set aside.
Using an electric mixer, cream the brown sugar, white sugar and butter
together until thick and creamy. Remove the bowl from the mixer and add the
eggs, one at a time, beating well by hand after each addition.
Add the flour and milk and stir gently but thoroughly. Remove the ginger
from
the syrup and slice thinly, then add 3/4 of the ginger to the cake,
stirring
to distribute the ginger.
Pour the cake batter into the prepared tin and bake at 170c. for one hour,
or
until the cake appears firm and dry on top and yields gently to pressure
when
pressed in the centre with your finger.
When the cake has been removed from the oven, spoon over the ginger syrup
and
allow it to soak into the cake then turn out and cool thoroughly on a wire
rack.
To serve, spoon some thick, pure cream on top of the cake and decorate with
the remaining slices of ginger. Alternatively, serve the cream on the side
of
the cake, with the ginger slices folded through the cream or on top of the
cake.
Converted by MC_Buster.
Per serving: 1648 Calories (kcal); 114g Total Fat; (61% calories from fat);
16g Protein; 148g Carbohydrate; 664mg Cholesterol; 1270mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22
Fat; 9 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Ginger-Garlic Asparagus [Home]
Title: Chinese Ginger-Garlic Asparagus
Yield: 4 Servings
Ingredients
1 lb asparagus
2 tb salad oil
1 lg clove garlic; minced or
-pressed
1/2 ts grated fresh ginger; up to 1
2 tb water
Instructions
Snap off and discard tough ends of asparagus, then cut spears into 1/4 inch
slanting slices.
Place wok over high heat; when wok is hot, add oil. When oil begins to
heat, add garlic and ginger and stir once; then add asparagus and stir-fry
for 1 minute. Add water; cover and cook until asparagus is tender-crisp to
bite (2 to 3 minutes). Makes 4 servings.
Beyond Biscuits Newsletter, Issue 30 February 8, 1998; Busted by Barb by
southernfood-admin@list.miningco.com on behalf of
Recipe by: The Wok Cookbook (Sunset)
Posted to MC-Recipe Digest by "abprice@wf.net" on Feb 14,
1998
Title: Chinese "Glob"
Yield: 8
Ingredients
1 lb hamburger; browned
1 c celery; diced
1 c onion; chopped
1 1/4 c minute rice; uncooked
1 cn cream of chicken soup
1 cn cream of mushroom soup
1 1/3 cn water
2 tb soy sauce
1 cn chow mein noodles
Instructions
Mix all ingredients, bake at 350 degrees for 45 minutes. Put a can of Chow
Mein noodles on top and bake another 15 minutes.
Serves 6 to 8.
Sue Mullet (Bread Baker)
Per serving: 246 Calories (kcal); 11g Total Fat; (40% calories from fat);
10g Protein; 27g Carbohydrate; 24mg Cholesterol; 793mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
2 Fat; 0 Other Carbohydrates
Recipe by: Amish County Cookbook - Sue Mullet
Converted by MM_Buster v2.0n.
[Home] Chinese Golden Crown Restaurant House Specia [Home]
Title: Chinese: Golden Crown Restaurant House Specia
Yield: 6 Servings
Ingredients
1 15-oz. package chow mein
-noodles (; not canned)
1/4 c vegetable oil, divided
2 garlic cloves, minced
1 1/2 c fresh bean sprouts
1/4 c slivered bok choy
1/4 c slivered carrot
1/4 c slivered green pepper
1/4 c slivered celery
2 tb sliced water chestnuts
2 tb slivered bamboo shoots
2 tb sliced canned mushrooms
2 tb slivered onion
1/4 lb peeled small shrimp (60 to
-to 75 p; er pound size)
1/4 c chopped chicken
1/4 c slivered chinese bbq pork
1 c chicken broth
1 tb cornstarch
1 ts oyster sauce
1/2 ts granulated sugar
1/2 ts msg (optional)
1/8 ts salt
Instructions
Boil chow mein noodles according to package directions. Drain.
Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry
noodles for 3 to 5 minutes, or until crisp and light brown. Remove
from wok and set aside. Add remaining 2 tablespoons oil and garlic.
Add bean sprouts, bok choy, carrot, green pepper, celery, water
chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for
serveral minutes over high heat. Add shrimp, chicken and barbecued
pork. Continue stir-frying several minutes. Add broth and cover with
lid. Cook with lid on for 3 to 4 minutes.
Combine Cornstarch with cold water. Stir in oyster sauce, sugar,
MSG, if used, and salt. Add sauce and noodles to wok. Continue
cooking just until sauce thickens about 1 minute. Serve immediately.
Makes 6 servings.
SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
September '91 FOODday, Oregonain Newspaper.
Shared by Cate Vanicek
[Home] Chinese Gooseberry Cream [Home]
Title: Chinese Gooseberry Cream
Yield: 6 Servings
Ingredients
1 c cooked chinese gooseberry
-pulp
2 eggs
1 c boiled milk
1 tb cornflour
1/2 ts vanilla
3 oz sugar
1/2 c whipped cream
1/8 ts salt
Instructions
Method: 1. Beat the egg yolks well. Add the salt, cornflour and
vanilla and after stirring add the milk gradually, continuing to stir.
2. Cook the mixture over boiling water until it thickens and stir in
half the sugar.
3. Beat the egg whites until they are stiff and whilst beating add in
the rest of the sugar.
4. When the yolk mixture has cooled, fold in the egg whites, the
pulped gooseberries, and the whipped cream.
5. Pour the mixture into a serving bowl and place sliced gooseberries
around the top.
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 6/93
[Home] Chinese Green Bean Casserole [Home]
Title: Chinese Green Bean Casserole
Yield: 12 Servings
Ingredients
2 cn green beans(16oz)
1 cn bean sprouts,drained(16oz)
1 cn cream/celery soup(10.75oz)
1 cn onion rings,frnch-fried(3oz)
Instructions
1. Mix together green beans, bean sprouts and soup in a greased
2-quart casserole.~ 2. Bake in preheated 350'F. oven 30 minutes.~ 3.
Sprinkle with onion rings; bake 5 minutes longer, or until onion
rings are golden brown.~
[Home] Chinese Green Beans [Home]
Title: Chinese Green Beans
Yield: 6 Servings
Ingredients
1 lb green beans; trimmed
2 tb soy sauce
1 ts cornstarch
1 ts brown sugar
1 ts sesame oil
1/4 ts red pepper flakes
2 ts peanut oil
1 ts minced garlic
1 ts ginger root; minced
Instructions
Steam green beans until crisp tender, about 10 minutes. Stop the cooking by
running them under cold running water. Drain.
Meanwhile, mix soy sauce, 2 tablespoons of water, cornstarch, sugar, sesame
oil and crushed red pepper in a small bowl until the cornstarch is well
dissolved.
The dish can be prepared up to this point, several hours in advance.
Heat peanut oil in a large skillet, or wok over medium-high heat. Add beans
and stir-fry 3 minutes, until beans are very hot and start to char in
spots.
Add garlic and ginger root. Continue stir-frying 2 minutes.
Pour in soy sauce mixture. Toss beans constantly until beans are evenly
coated and glazed, about 1 - 3 minutes. Serve immediately.
- - - - - - - - - - - - - - - - - - -
Contributor: Busy Cooks - http://busycooks.miningco.com/
Preparation Time: 0:00
[Home] Chinese Green Tea Chicken Salad [Home]
Title: Chinese Green Tea Chicken Salad
Yield: 1
Ingredients
3 tb chinese green tea leaves
1/2 c cold spring water or rice
-vinegar
3 tb sesame oil; divided
4 boneless chicken breasts
1/4 ts soy sauce
1/4 ts sugar
3/4 c olive oil
1/2 c slivered almonds; toasted in
- dry
1 skillet or in oven
1 cn sliced water chestnuts;
-drained
1 head iceberg lettuce; torn
-into strips
Instructions
Serves 4
This recipe, from Diana Rosen's "The Book of Green Tea" (Storey,
$16.95), is a twist on the classic Chinese chicken salad.
For maximum efficiency, start steeping the tea leaves first. While
the chicken cools, toast almonds, prepare lettuce and finish
assembling the dressing.
Steep the tea leaves in water or rice vinegar for about 20 minutes.
(If you are using low-grade green tea, steep in rice vinegar; use
cold water for a high-quality tea.)
While tea steeps, heat 2 tablespoons sesame oil in a large skillet
over medium heat. Saute chicken breasts until cooked, about 5 minutes
on each side. Set aside to cool.
Strain tea and discard tea leaves. To tea add remaining sesame oil,
soy sauce, sugar and olive oil; mix well.
Tear chicken into small pieces. Combine with slivered almonds, water
chestnuts and lettuce. Add dressing and serve immediately.
--
For world recipes in MasterCook format:
Subscribe - mailto:EthnicRegionalMCook-subscribe@xxxxxxx.xxx or
http://www.onelist.com/subscribe/EthnicRegionalMCook
Per serving: 2288 Calories (kcal); 242g Total Fat; (92% calories from fat);
20g Protein; 26g Carbohydrate; 0mg Cholesterol; 142mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 47
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Greens And Eggplant In Spicy Sauce [Home]
Title: Chinese Greens And Eggplant In Spicy Sauce
Yield: 4 Servings
Ingredients
400 g pak choi or curly kale or
-spinach l
200 g eggplant
Salt to taste
200 g yellow capsicums
1 recipe spicy sauce
50 g spring onion; chopped
20 ml oil
***FOR THE SPICY SAUCE***
25 ml vegetable oil
10 ml sesame oil
5 g ginger; julienned
10 g garlic; chopped
15 ml dark soya sauce
10 ml hoisin sauce; (Chinese
-barbecue
-- sauce)
10 g hot bean paste; (a mixture
-of salted
-- soya bean,
-- chillies, sugar,
-- garlic and sesame
-- oil)
8 ml Chinese malt vinegar
70 ml vegetable stock
5 g cornstarch
Instructions
To prepare the spicy sauce: HEAT oil and sesame oil. Saute ginger and
garlic for two minutes. Add dark soya sauce, hoisin sauce, hot bean paste
and vinegar. Saute for one minute. Add vegetable stock and bring it to a
boil. Mix cornstarch in a little water to a smooth paste and add to the
pan. Stir well and simmer till the sauce is thick.
Dice the eggplant, blanch in salted water and cool. Cut the capsicum
lengthwise. Trim the spinach leaves. If using curly kale, blanch them.
Heat oil in a frying pan. Add the eggplant and yellow capsicum slices,
stir-fry until almost done. Add trimmed spinach leaves and fry well. Add
the chopped spring onion. Saut, for two minutes. Add the prepared spicy
sauce and cook for half a minute. Adjust seasoning. Serve hot with
steamed rice or sesame buns.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
NOTES : (Stir-fried vegetables in a tongue tingling sauce)
Preparation Time: 0:45
[Home] Chinese Grilled Shortribs {Serves 4} [Home]
Title: Chinese Grilled Shortribs {Serves 4}
Yield: 1
Ingredients
1/8 ts trim 4 lbs baby back ribs.
-in a ble; nder or food proc
1/3 c sesame oil, 4-1/2 tbl creamy
- peanut; butter, 4 tbl brow
1/3 c sugar, 2-1/4 tbl curry, 3/4
-cup soy; sauce, 1/2 tbl pep
1/3 c cup rice wine, and 10 sliced
- green; onions. process for
1/3 c seconds. add 1/2 tsp grated
-ginger; root and 2 garlic c
1/3 c process for about 45
-seconds. rub t; he sauce on
1/3 c refrigerate for 2 hours.
-grill, bas; ting often with
1/3 c done; about 30 minutes.
Instructions
Grams: 381.00 Calories: 1161.74 Total Fat: 97.55 Sat. Fat: 26.90
Cholest.: 552.97 Sodium: 4152.44 Potassium: 802.73 Carbo: 21.79
Vitamin A: 35.25iu Calcium: 114.17mg Iron: 9.42mg Thiamin:
0.85mg
Niacin: 9.03mg Vitamin B6: 1.74mg Folate: 44.05mcg
[Home] Chinese Halibut Broil [Home]
Title: Chinese Halibut Broil
Yield: 1 Servings
Ingredients
3.00 tb soy sauce
1.00 ts salt
1.00 ts pepper
1.00 ts water
1.00 ts garlic salt
1.00 ts lemon juice
1.00 ts onion flakes
1 halibut steak
Instructions
Combine all ingredients except halibut. Spread on both
sides of steak.
Broil 3/4 inch from heat for 8 minutes or until brown.
Turn and broil
on second side.
Title: Chinese Halibut
Yield: 4 Servings
Ingredients
4 lg halibut steaks, 1/2 lb each
--------------------------------MARINADE----------------------------------
3 tb finely chopped fresh ginger
6 tb finely chopped scallions
2 tb light soy sauce
1 tb dark soy sauce
2 tb chinese rice wine or: dry
-sherry
1 tb chinese sesame oil
--------------------------------GARNISH-----------------------------------
1 1/2 tb minced fresh coriander
Instructions
LAY THE HALIBUT STEAKS on a platter. Puree the marinade ingredients
in a blender and spread it evenly over the halibut steaks. Allow to
marinate for 2 hours in the refrigerator or 1 hour at room
temperature. Approximately 40 minutes before you are ready to cook,
make a charcoal fire and, when the coals are ash white, grill the
halibut steaks for 5 to 8 minutes on each side, depending on their
thickness. Garnish with the chopped coriander and serve immediately.
[Home] Chinese Hamburger [Home]
Title: Chinese Hamburger
Yield: 3 Servings
Ingredients
2 onions, chopped
1 green pepper, chopped
4 stalks of celery, chopped
2 tb butter
1 lb ground beef
1 cn water chestnuts
1 cn sliced mushrooms
1 cn mixed chinese vegetables,
1 drained
1 soy sauce
1 parsleyed garlic salt
3 c cooked rice
1 cn condensed cream of mushroom
1 soup
Instructions
Saute chopped onions, celery and green pepper in butter. Add ground
beef and brown. Drain off excess fat. Add undiluted soup, Chinese
vegetables, drained sliced water chestnuts, and mushrooms. Sprinkle
with soy sauce, about 2 tb., and garlic salt. Heat thoroughly and
serve over rice, thinning with a little water or wine.
Randy Rigg
[Home] Chinese Hamhocks [Home]
Title: Chinese Hamhocks
Yield: 1 Servings
Ingredients
1 text file
Instructions
Response: I guess hamhocks are in a lot of cultures from the looks of
this thread. Hamhocks are the pig's legs without the foot attached.
My mom used to use the smoked hamhocks to make bean soup; however, my
mother-in-law (whom I call Mama) is the one who really introduced me
to regular hamhocks...not smoked. (If you are curious about our
nationality, Mom and I are white Yankies and Mama is 100% Chinese.)
Mama boils the devil out of the hamhocks in rice wine, (White wine,
vodka, or rum if no rice wine is available.) garlic, salt, and
soysauce. Yum...my! Are those hamhocks brown and tender.
Magpie
[Home] Chinese Hawaiian Bbq Spareribs [Home]
Title: Chinese Hawaiian Bbq Spareribs
Yield: 12 Servings
Ingredients
5 lb spareribs; cut into 3
-lengths
1 piece of fresh ginger; 1,
-crushed
Instructions
------------------------------------SAUCE-----------------------------------
3/4 c brown sugar
1 c catsup
1 c oyster sauce
1 ts salt
1 clove garlic
2 oz sherry
Boil ribs with ginger for 30 minutes in water. Drain. Mix sauce
ingredients. Marinate meat in sauce for 1 hour. Broil ribs to brown.
Serve.
From a book of my mother's (Judy Hosey) titled , mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Healthy Dumplings [Home]
Title: Chinese Healthy Dumplings
Yield: 0 Servings
Ingredients
1/2 lb spicy turkey sausage; or
-turkey breakfast
1 lb ground turkey
4 oz shrimp; optional
6 green onions; (scallions)
1/4 chinese cabbage; or
-equivalent amount
2 ts soy sauce
2 ts sesame oil
1/2 ts pepper
1/4 c water; mixed with
1 ts corn flour; (can use one
-egg, bu
2 ts white wine; or sherry
FOR WRAPPING DUMPLINGS:
2 packets wonton wrappers;
-round if possible, o
1 bowl water; half full
1 damp clean hand; or kitchen
-towel
sGinger Scallion Soy Sauce:
Instructions
Remove turkey sausage from skins and combine with minced turkey in a food
processor. Shell and de-vein shrimp and combine in food processor with
turkey (if you do not have a food processor, you can chop shrimp into small
pieces and hand mix with turkey). Mix in finely chopped scallions, finely
chopped cabbage, soy sauce, sesame oil, pepper, cornflour mixture and white
wine. Set on manual "pulse" control or on lowest chop setting and process
for just a few seconds until shrimp is chopped coarsely into the turkey. If
the amount is too much for your food processor, mix in batches.
Set up dumpling wrapping area with a half full bowl of water, a clean
surface to work on, a damp clean hand or kitchen towel, chopsticks, or
small spoons and whoever is around to help you wrap the dumplings!
Set turkey mixture on wrapping area. On your clean working area, place a
few wonton wrappers flat down on surface (keep other wonton wrappers in
plastic and they can dry out). Using chopsticks or a teaspoon, place about
a teaspoon of mixture onto the center of wrapper. Dip a finger into the
bowl of water and moisten one side of the dumpling wrapper with turkey
mixture on it. Pick up the parcel and with fingers, pinch the two opposite
sides of the wonton wrapper together forming the parcel into the shape of a
half-circle dumpling. If you are using square wrappers, you will have to
pinch the square shape down into a half-circle shape. Keep dumplings
covered with damp cloth to keep them from drying out (do not have cloth
dripping, it should be just damp to the touch).
Meanwhile, in a large deep pasta pot, fill a little above half with water.
Bring to a boil. Lower temperature so that the water is at a low boil, too
high a boil can break the dumplings. Place dumplings in carefully and close
to the water to prevent them from breaking. Boil uncovered for about 10 to
12 minutes (checking to see if the inside is cooked). Gently take out
immediately with a strainer spatula.
They are ready to eat with a ginger scallion soy sauce!
The next day, you can make pot stickers by frying the left over dumplings.
Use a sweeter dipping sauce such as a plum or duck sauce for pot stickers.
Cuisine:
"Chinese"
Source:
"Calling All Cooks"
S(Formatted by):
"Lindell Martin on May 21, 2000"
- - - - - - - - - - - - - - - - - - -
Per serving: 1252 Calories (kcal); 50g Total Fat; (36% calories from fat);
120g Protein; 75g Carbohydrate; 537mg Cholesterol; 9920mg Sodium
Food Exchanges: 3 Grain(Starch); 14 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 920188 0 2130706543 0
Contributor: Cynthia Hsiung
Preparation Time: 0:00
[Home] Chinese Hoisin Shrimp [Home]
Title: Chinese Hoisin Shrimp
Yield: 1 Servings
Ingredients
1 1/2 lb medium shrimp
1/4 c chinese hoisin sauce, or
1 japanese ten men djan
1 tb dark chinese soy sauce
1 tb dry sherry
1 tb minced fresh ginger (do not
1 use powdered ginger)
1 ts minced garlic
6 scallions
1/4 ts salt
2 3 tbs peanut oil for
1 cooking
Instructions
Prep: Peel and devein shrimp. Cut scallions into 1" pieces. Mix
together hoisin sauce, soy sauce, and sherry.
Cooking: High heat through out the cooking process Heat wok until
almost smoking. Add oil. Add ginger, garlic and salt, and stir-fry
20-30 secs., until pungent. Add shrimp and stir-fry 2-3 minutes until
pink. Add scallions and stir-fry 30 seconds. Add Hoisin sauce
mixture, stir-frying for another minute. Serve immediately with rice.
From: Steve Kramer
[Home] Chinese Honey Goose [Home]
Title: Chinese Honey Goose
Yield: 6 Servings
Ingredients
1 whole goose
--------------------------HONEY SYRUP MIXTURE-----------------------------
1 lemon
4 c water
3 tb honey
3 tb dark soy sauce
2/3 c rice wine or dry sherry
Instructions
IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and
blot it completely dry with paper towels. Insert a meat hook near the
neck. Using a sharp knife, cut the lemon into 1/4-inch slices,
leaving the rind on. Combine the lemon slices with the rest of the
honey syrup ingredients in a large pot and bring the mixture to a
boil. Turn the heat to low and simmer for about 20 minutes. Using a
large ladle or spoon, pour this mixture over the goose several times,
as if to bathe it, until all of the skin is completely coated with
the mixture. Hang the goose in a cool, well-ventilated place to dry
for 4-or-5 hours, or hang it in front of a cold fan for about 3
hours--in either case, the longer the better. Once the goose has
dried, the surface of the skin will feel like parchment. Preheat the
oven to 475F. Meanwhile, place the goose on a rack in a roasting pan,
breast side up. Put 2/3 cup of water into the roasting pan. Now put
the goose into the oven and roast it for 15 minutes. Reduce heat to
350F and continue to roast for 1 hour and 10 minutes. Remove the
goose from the oven and let it sit for at least 10 minutes before you
carve it. Using a cleaver or sharp knife, cut the skin and meat into
pieces and arrange them on a warm platter.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
[Home] Chinese Hot & Sour Soup [Home]
Title: Chinese Hot & Sour Soup
Yield: 4 Servings
Ingredients
6 c chicken stock
2 chicken breast halves
1 sl 1 fresh ginger root
1 onion, sliced
6 shiitake mushrooms, soaked
-20 mins; in hot water
1 for 20 minutes
2 ts low-sodium soy sauce
2 tb rice wine (or dry vermouth)
3 tb rice vinegar
1 tb sichuan hot bean paste
1/2 ts ground white pepper
1/2 c canned bamboo shoots; cut
-into julienne strips
1 c tofu; 1/2-in dice
3 lg eggs, beaten
1/2 c spring onions; thinly sliced
Instructions
In this hot soup, the chilies' fire is hidden in the Sichuan hot bean
paste.
Heat the chicken stock to a boil. Add the chicken breasts, ginger
root and onion and simmer for 35 minutes, covered. Remove the
chicken, reserving the stock, and let cool, remove skin and bones and
shred meat. Set aside.
Strain the chicken stock into a 4-quart pan and bring again to a boil.
Drain the soaking mushrooms, discard the stems, and thinly slice the
caps. Add them to the stock with the soy sauce, rice wine, rice
vinegar, hot bean paste and white pepper, reduce the heat and simmer
for 10 minutes. Add the shredded chicken, bamboo shoots and bean curd
and simmer for another 2 minutes, then bring to a full boil. Beat
the eggs well and, as you gently stir the soup, slowly add the eggs
in a thin stream. Adjust the seasoning for salt, hot bean paste and
tartness.
At serving time, add the green onion slices.
Make 4 appetizer servings.
Per serving: 178 calories, 6 gm carbohydrates, 133 mg cholesterol,
: 348 mg sodium, 18 gm protein, 9 gm fat, 3 gm saturated fat
From: Bobbieb1@aol.Com Date: Mon, 6 May 1996 00:24:56
~0400
[Home] Chinese Hot & Spicy Chicken (Ma La Tze Gee [Home]
Title: Chinese: Hot & Spicy Chicken (Ma La Tze Gee
Yield: 1 Servings
Ingredients
4 tb oil
1 scallion
2 to 3 hot peppers
1 tb shredded ginger
1 tb sherry
2 tb light soy sauce
2 lb fryer
1/2 c chicken broth
1 tb light soy sauce
2 tb wine vinegar
1 tb sugar
1/2 ts salt
1 to 2 teaspoons anise pepper
1 tb cornstarch
Instructions
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture.
Cut scallion and hot peppers diagonally into 1-inch pieces. Grind
anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar,
sugar, salt and pepper.
Heat oil. Add scallion, and stir fry several times. Add ginger,
sherry, soy mixture and chicken to scallions and hot pepper, and
stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well.
Cook over low heat until chicken pieces are tender. Add cornstarch
to thicken. Serve.
[Home] Chinese Hot & Spicy Chicken [Home]
Title: Chinese Hot & Spicy Chicken
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
4 TB Oil
1 Scallion
2 Hot peppers -- or more
1 TB Shredded ginger
1 TB Sherry
2 TB Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 TB Light soy sauce
2 TB Wine vinegar
1 TB Sugar
1/2 ts Salt
1 ts Anise pepper -- or 2
1 TB Cornstarch
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally
into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth,
soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add
scallion, and stir fry several times. Add ginger, sherry, soy mixture
and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over low heat until
chicken pieces are tender. Add cornstarch to thicken. Serve.
Recipe By :
From: Sweeney date: Mon, 28 Oct 1996 21:34:10
+0800 (
[Home] Chinese Hot And Sour Chicken Noodle Salad [Home]
Title: Chinese Hot And Sour Chicken Noodle Salad
Yield: 6 Servings
Ingredients
1 whole chicken breast (about
-1 1/4 pound); split
8 oz dry linguine
1 tb peppercorns
3/4 ts crushed dried hot red chiles
3 tb salad oil
1/3 c rice vinegar OR cider
-vinegar
2 tb soy sauce
1/4 c chopped fresh cilantro
1 sm cucumber; thinly sliced
Instructions
In a 5-6 quart pan, bring about 3 quarts of water to a boil. Add chicken,
cover
and bring to a boil. Remove from heat and let stand, covered, until meat is
white in thickest part, about 20-25 min. Lift out chicken, let cool and
reserve
water. Remove and discard skin and bones*; tear chicken into bite-size
shreds.
If made ahead, cover and chill chicken and water until next day.
Bring water to a boil and add linguine. Boil, uncovered, until just tender
to
bite, 6-8 min. Drain; immerse in cold water until cool, then drain well
again.
Remove any debris from peppercorns. In a 6-8" frying pan, toast peppercorns
over
med-low heat until fragrant, 2-3 min.; shake pan often. Pour peppercorns
into a
blender and whirl until finely ground.
Add chiles and oil to pan; cook over low heat until chiles just begin to
brown,
about 3 min. Let cool and add ground pepper, vinegar, soy sauce and
cilantro.
On a shallow dish, arrange a bed of noodles; cover with cucumber and
chicken.
Pour dressing evenly over salad and mix to blend.
- - - - - - - - - - - - - - - - - -
NOTES : * I just use boneless, skinless chicken breasts to start with.
Contributor: Sunset
Preparation Time: 0:00
[Home] Chinese Hot And Sour Onions [Home]
Title: Chinese Hot And Sour Onions
Yield: 1 Serving
Ingredients
2 lg white onions
3 fresh red hot chillies
2 tb oil
1 1/2 ts white vinegar
1 1/2 ts brown vinegar
3 pn pepper powder; (3 to 4)
1/4 ts sugar
salt to taste
Instructions
Peel and halve onions, chop into eight chunks each half.
Slice chillies thin and diagonally.
Heat oil, add chillies and onions, stirfry for 3-4 minutes.
Add all other ingredients, saute further 2 minutes.
Serve hot, with rice or bread.
Making time: 15 minutes
Makes: 2-3 servings
Shelflife: Best fresh
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Hot And Sour Soup [Home]
Title: Chinese Hot And Sour Soup
Yield: 4 Servings
Ingredients
1 stephen ceideburg
6 c chicken broth
1 1/4 c fresh mushrooms, wiped clean
- and sl; iced
1 1/2 c fresh raw spinach, washed
3 tb light soy sauce
3 tb cider vinegar
3/4 ts black pepper
2 1/4 tb sesame seed oil
1/2 ts hot pepper oil or tabasco
-sauce
3/4 lb tofu (soybean cake), cut
-into small; dice
3 tb cornstarch, dissolved in 5
-tablespo; ons of water
1 egg, beaten
3 tb finely chopped cilantro
2 green onions, finely chopped
Instructions
Combine the chicken broth, mushrooms and spinach in a soup pot.
Simmer for 4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed
oil, and the hot pepper oil or Tabasco together in a small bowl.
(Taste the mixture carefully before adding full amount of pepper oil
or Tabasco sauce.) Stir until well blended, add to the broth. Taste
and correct the seasonings.
Add the tofu and the cornstarch, stirring constantly until thickened.
Pour the egg into the broth, stirring constantly until it forms into
ribbons. Add the cilantro and onion and serve at once.
San Francisco Chronicle 1/90
[Home] Chinese Hot And Spicy Chicken (Ma La Tze Gee) - Hunan [Home]
Title: Chinese: Hot And Spicy Chicken (Ma La Tze Gee) - Hunan
Yield: 1 Servings
Ingredients
4 tb oil
1 scallion
2 to 3 hot peppers
1 tb shredded ginger
1 tb sherry
2 tb light soy sauce
2 lb fryer
1/2 c chicken broth
1 tb light soy sauce
2 tb wine vinegar
1 tb sugar
1/2 ts salt
1 to 2 teaspoons anise pepper
1 tb cornstarch
Instructions
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture.
Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise
pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt
and pepper.
Heat oil. Add scallion, and stir fry several times. Add ginger, sherry,
soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2
minutes more. Add chicken broth mixture, mix well. Cook over low heat
until chicken pieces are tender. Add cornstarch to thicken. Serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Hot And Spicy Chicken (Ma La Tze Gee [Home]
Title: Chinese: Hot And Spicy Chicken (Ma La Tze Gee
Yield: 1 Servings
Ingredients
4 tb oil
1 scallion
2 to 3 hot peppers
1 tb shredded ginger
1 tb sherry
2 tb light soy sauce
2 lb fryer
1/2 c chicken broth
1 tb light soy sauce
2 tb wine vinegar
1 tb sugar
1/2 ts salt
1 to 2 teaspoons anise pepper
1 tb cornstarch
Instructions
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture.
Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise
pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt
and pepper.
Heat oil. Add scallion, and stir fry several times. Add ginger, sherry,
soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2
minutes more. Add chicken broth mixture, mix well. Cook over low heat until
chicken pieces are tender. Add cornstarch to thicken. Serve.
[Home] Chinese Hot And Spicy Chicken [Home]
Title: Chinese Hot And Spicy Chicken
Yield: 4 Servings
Ingredients
4 tb Oil
1 Scallion
2 Hot peppers; or more
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 ts Anise pepper; or 2
1 tb Cornstarch
Instructions
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into
1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce,
wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry
several times. Add ginger, sherry, soy mixture and chicken to scallions
and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth
mixture, mix well. Cook over low heat until chicken pieces are tender. Add
cornstarch to thicken. Serve.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 163 Calories; 14g Fat (77% calories
from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 465mg Sodium
_____
Preparation Time: 0:00
[Home] Chinese Hot Mustard [Home]
Title: Chinese Hot Mustard
Yield: 5 Servings
Ingredients
1/4 c dry mustard
1 ts sugar
1/4 c boiling water
2 ts vegetable oil
Instructions
sugar; stir in water and oil. Let stand 8 hours before serving.
Store in refrigerator. Yield: about 1/3 cup. NOTE: Serve Chinese Hot
Mustard with egg rolls and other Oriental dishes. NOTES
: Chinese Hot Mustard is similar to the mustard sauce often served in
Chinese restaurants; a little of this pungent condiment goes a long
way.
From: Angela Gilliland Date: 28 Jun 97 Eat-L List
(Recipes And Food Folklore) Ž
Preparation Time: South
[Home] Chinese Hot-And-Spicy Asparagus Salad [Home]
Title: Chinese Hot-And-Spicy Asparagus Salad
Yield: 4 Servings
Ingredients
1 lb asparagus
1 tb minced garlic
1 tb grated gingerroot
1/2 ts salt or herbal salt
-substitute
1/2 ts honey
2 tb low-sodium soy or tamari
-sauce
1 ts dark sesame oil
1 tb rice vinegar
1/4 ts cayenne pepper
1/4 ts hot-pepper flakes (optional)
Instructions
1. Bring a large pot of water to a boil over high heat. Trim ends of
asparagus and slice each stalk diagonally into 3-inch pieces. Steam until
tender (8 to 10 minutes). Drain.
2. In a large bowl combine garlic, gingerroot, salt, honey, soy sauce,
sesame oil, vinegar, cayenne, and hot-pepper flakes. Toss with asparagus.
Chill or serve warm.
- - - - - - - - - - - - - - - - - -
NOTES : This spicy salad has a cooling effect when served in summer and
works well with any Chinese menu. Adjust the spiciness to your taste by
increasing or decreasing the cayenne pepper, garlic, and gingerroot. Serve
it warm or chilled.
Nutr. Assoc. : 0 3505 3366 4828 0 4026 1356 0 0 4714
Preparation Time: 0:10
[Home] Chinese Hunan Beef [Home]
Title: Chinese: Hunan Beef
Yield: 4 Servings
Ingredients
3/4 lb beef flank steak
1 egg white
1 tb cornstarch
2 tb soy sauce
1 tb chili paste with garlic
-(szechuan p; aste)
5 1/2 ts cornstarch
1/2 ts sugar
1 several drops sesame oil
2 cloves garlic, minced
3 to 4 tablespoons cooking oil
1 lg bunch watercress (4 cups
-leaves)
1 tb dry sherry
1/8 ts salt
Instructions
Partially freeze beef for ease in slicing. Slice, across grain, in
thin slices. In bowl combine beef with egg white and 1 tablespoon
cornstarch. Set aside.
In separate bowl, stir together soy sauce and chili paste; blend
in 1 1/2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set
aside.
Heat 2 tablespoons of the oil in wok or large skillet. Stir-fry
meat, half at a time, 1 1/2 to 2 minutes, adding additional
tablespoon of oil if necessary. Return all meat to skillet. Add sauce
mixture; cook and stir till thickened and bubbly. Remove meat to one
side of a warm platter; keep warrn. Wipe wok clean. Heat remaining 1
tablespoon oil; add watercress, sherry, and salt. Stir-fry 30 to 45
seconds. Arrange watercress on other side of platter. Makes 4
servings.
Shun Lee Dynasty - New York, New York
Source: Benson & Heges 100's presents 100 recipes from 100 of the
Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM
& Shared by Robert Rostrup
[Home] Chinese Imperial Palace Almond Cookies [Home]
Title: Chinese Imperial Palace Almond Cookies
Yield: 1 Servings
Ingredients
2 c cake flour
1/2 ts baking powder
1 c butter; room temperature
1 c sugar
2 lg egg yolks
1/2 ts lemon extract
3/4 ts almond extract
70 whole blanced almonds
Instructions
----------------------------EGG WASH; IF DESIRED----------------------------
1 egg
1 tb water
Egg Wash: Mix well and brush on unbaked cookie
I missed a bunch of posts, so I don't know if anyone posted any Chinese
recipes in honor of Chinese New Year, but I got these from another list and
they were obtained from www.copycat.com a wealth of copycat recipes
Preheat oven to 300 degrees. Cream sugar and butter until light and fluffy,
then add egg yolks. Next add the extracts. Slowly add the flour and baking
powder to the creamed butter and sugar and continue to mix well. Roll dough
into 1 inch balls and place on a ungreased cookie sheet. Press an almond
into the center of each cookie, and flatten cookies slightly with the edge
of a spoon. Bake for about 15 to 20 minutes, until they are golden brown.
To enhance the color you can use an egg wash on the cookies before you
place them into the oven.
Posted to recipelu-digest by msdeep@juno.com (Deanna M Polakowski) on Feb
03, 1998
[Home] Chinese Imperial Palace Egg Drop Soup [Home]
Title: Chinese Imperial Palace Egg Drop Soup
Yield: 1 Servings
Ingredients
2 cn (10 3/4 oz) chicken broth
1 jar; (2 1/2 oz) sliced
-mushroo
2 green onions; chopped fine
2 cloves garlic
1/8 ts white pepper
1 egg; slightly beaten
1 ts peanut or vegetable oil
Instructions
I missed a bunch of posts, so I don't know if anyone posted any Chinese
recipes in honor of Chinese New Year, but I got these from another list and
they were obtained from www.copycat.com a wealth of copycat recipes
Combine first 5 ingredients in a large pot and bring to a boil, then cover.
Reduce hear and simmer for about 10 minutes. Remove garlic. Mix together
the egg and the oil, stirring well. slowly pour the egg mixture into the
soup, making sure to stir constantly. Serve immediately Garnish with
chopped green onion tops.
Posted to recipelu-digest by msdeep@juno.com (Deanna M Polakowski) on Feb
03, 1998
[Home] Chinese Imperial Palace General Tsao Chicken [Home]
Title: Chinese Imperial Palace General Tsao Chicken
Yield: 1
Ingredients
1/2 c cornstarch
1/4 c water
1 1/2 tsp. minced fresh garlic
1 1/2 tsp. minced fresh ginger
3/4 c sugar
1/2 c soy sauce
1/4 c white vinegar
1/4 c sherry
1 cn condensed chicken broth
Instructions
Combine all ingredients for sauce in a quart jar with a lid and shake
gently.
Store in refrigerator until ready for use.
Meat
3 lbs. boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup cornstarch
2 cup sliced green onions
8 small dried hot peppers, seeds removed
Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix
until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time
in
a 350 degree oil until chicken pieces are crispy. Drain on paper towels.
Repeat until all chicken is fried.
Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees. Add
onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then
add
to wok. Cook until thick. If too thick, add water a little at a time until
right consistency is reached. Add chicken to sauce in wok, and cook until
hot and bubbly.
Serve with fried or steamed rice.
Enjoy!! Liz
[Home] Chinese Imperial Palace Sweet And Sour Sauce [Home]
Title: Chinese Imperial Palace Sweet And Sour Sauce
Yield: 1 Servings
Ingredients
--------------------------------------A-------------------------------------
1/3 c white vinegar
1 c water
2/3 c sugar
1 ds salt
1 ds msg
1 ds white pepper
1 ds tobasco
Instructions
--------------------------------------B-------------------------------------
1 tb cornstarch combined with
2 tb water
1/2 ts worcestershire sauce
Cook "A" over medium heat and add "B".
Cook until it is bubbly and thick. Remove from stove and add 2 Tbsp.
ketchup.
This will stay good in the refrigerator for about a week.
Posted to MC-Recipe Digest V1 #1000 by Gr8seeksM8 on
Jan 10, 1998
[Home] Chinese Imperials Sweet & Sour Sauce [Home]
Title: Chinese Imperials Sweet & Sour Sauce
Yield: 1 Servings
Ingredients
1/3 c white vinegar
1 c water
2/3 c sugar
1 ds salt
1 ds msg
1 ds white pepper
1 ds tabasco
Instructions
Cook over medium heat and add: 1 TB Cornstarch combined with 2 TB
water, and 1/2 ts Worcestershire sauce. Cook until bubbly and thick.
Remove from stove and add 2 TB ketchup. This will keep in the fridge
for a week. Formatted by jayne@idt.net
[Home] Chinese Imperials Sweet And Sour Sauce [Home]
Title: Chinese Imperials Sweet And Sour Sauce
Yield: 1 Servings
Ingredients
0.33 c white vinegar
1.00 c water
0.67 c sugar
1.00 ds salt
1.00 ds msg
1.00 ds white pepper
1.00 ds tabasco
Instructions
Cook over medium heat and add: 1 TB Cornstarch combined with 2 TB
water, and 1/2 ts Worcestershire sauce. Cook until bubbly and thick.
Remove from stove and add 2 TB ketchup. This will keep in the fridge
for a week. Formatted by jayne@idt.net
[Home] Chinese Italian Kugel [Home]
Title: Chinese Italian Kugel
Yield: 1 Servings
Ingredients
8 oz egg noodles; (medium)
1 1/2 c cottage cheese; (small-curd)
8 oz sour cream
1 c fresh mushrooms; chopped
1 c cashew nuts; halved
1/2 c scallions; chopped
2 tb dry sherry
1 tb soy sauce
2 cloves garlic; minced
1/8 ts ground red pepper
1/2 c grated parmesan cheese
Instructions
Preheat oven to 350.
Cook noodles according to package directions. Drain well.
Combine cottage cheese and next 8 ingredients in a medium bowl; stir well.
Add cottage cheese mixture to noodle mixture; toss gently. Pour into
buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered,
for 25 minutes of until thoroughly heated.
Posted to JEWISH-FOOD digest V97 #337 by lisamontag@juno.com (Lisa Montag)
on Dec 31, 1997
Title: "Chinese" Jerky
Yield: 1 Pound
Ingredients
3 lb steak
3 garlic cloves, minced
1 tb ginger, fresh, minced
2 tb sesame oil
1/2 c soy sauce
2 ts red peppers, dried, crushed
1 tb honey
1/2 ts white pepper
4 tb dry sherry
Instructions
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim away
any
fat or gristle. Transfer to a non-metallic pan. Add the other ingredients
and
marinade 24 hours. Arrange meat on racks and let dry at cool room
temperature
overnight (do not refrigerate). Preheat oven to 225. Line two large baking
sheets with foil and set wire racks on top. Arrange the meat on racks in
single
layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat
another 4
hrs or more. Leave meat on racks to cool and continue drying for several
hours
before bagging it.
Title: Chinese Joy Pot
Yield: 8 Servings
Ingredients
1/2 c low-sodium soy sauce
1/2 c peanut butter
2 tb toasted sesame oil
2 tb curry powder
3 c bok choy; chopped
2 pk frozen leaf spinach; thawed
-and drained (8 oz
2 c snow pea pods
6 carrots; sliced into 1/2
-thick pie
2 lg red onions; thinly sliced
8 oz firm tofu; cut into 1 cubes
2 green bell peppers; cut into
- 1/2 thick strips
2 red bell peppers; cut into
-1/2 thick strips
Instructions
Preheat oven to 275 deg.
In a small saucepan, heat soy sauce, peanut butter, sesame oil and
curry over medium heat, stirring until well blended. Add enough hot
water to make a thin sauce, if necessary.
Combine sauce with remaining ingredients in a large roasting pan or
casserole dish. Place in oven and cook, covered, for 2 hours. Serve
hot.
Per serving: 445 cal; 17 g prot; 293 mg sod; 64 g carb; 14 g fat; 0
mg chol; 212 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
[Home] Chinese Kabobs With Plum Sauce [Home]
Title: Chinese Kabobs With Plum Sauce
Yield: 3 Servings
Ingredients
1 lb skinless turkey breast; cut
-into 1-inch cubes
1 1/2 tb red wine vinegar
1 ts ground ginger
1 ts chinese five-spice powder
3 green onions; thinly sliced
4 tb soy sauce
Instructions
---------------------------------PLUM SAUCE---------------------------------
1 12-ounce robertson damson
-preserves; or plum jelly
2 ts granules of chicken bouillon
1 tb instant minced onion
1/3 c red wine vinegar
2 ts soy sauce
1 ts ground ginger
1 ts chinese five-spice powder
From: Penney Wilfort
Combine all ingredients EXCEPT Plum Sauce in plastic bag, close secfurly.
Prop bag in refrigerator so that all turkey is submerged. Allow to marinate
at least 4 hours in refrigerator. Thread turkey on skewers or put into
kabob baskets and grill over hot coals 3 minutes on each of 4 sides or
until done, brushing with remaining marinade. Serve with Plum Sauce. This
recipe will easily accomidate 2 pounds of turkey without a change in other
ingredients.
Plum Sauce: Melt preserves in small saucepan; add remaining ingredients.
Brint to boil; reduce heat to simmer and cook 15 to 20 minutes or until
slightly thickened. Makes 1 1/2 cups.
Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998
[Home] Chinese King Crab W Mushrooms And Snow Peas [Home]
Title: Chinese King Crab W/ Mushrooms And Snow Peas
Yield: 4 Servings
Ingredients
1/4 lb snow pea pods
1/2 ts white pepper
3 tb peanut oil
1 tb cornstarch; dissolved in
1/2 c cold water
1 clove garlic; crushed
3/4 lb king crab meat; frozen
3/4 lb mushrooms; thinly slcd
1/2 ts ginger; ground
1 c poultry stock
2 scallions; minced
Instructions
Steam snow pea pods for 5 minutes. Place in bottom of serving dish and keep
warm. In a large skillet, heat oil until very hot but not smoking. Add
garlic an saute until golden. Remove. Add crab meat and toss, cooking for 1
minute. Stir in mushrooms and cook for 1 minute more. Add Stock and pepper
and bring to a boil. Add cornstarch mixture and cook, stirring until sauce
thickens. Pour over snow pea pods, sprinkle with ginger, and toss to mix.
Sprinkle with scallions and serve hot with cooked brown rice.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Chinese Kiwi Chicken [Home]
Title: Chinese Kiwi Chicken
Yield: 4 Servings
Ingredients
3/4 lb skinless boneless chicken
-breasts; thinly sliced
2 ts vegetable oil
1/2 red bell pepper; thinly
-sliced
1/4 c chicken broth; homemade or
-salt-free
1/2 ts sesame oil
1/2 ts sugar
1/4 ts salt
1 ts cornstarch; mixed with
2 ts water
2 kiwi fruit; peeled and cut
-into thin
1 kiwi slices; for garnish
----------------------------MARINADE----------------------------------
1 tb low sodium soy sauce
2 ts dry sherry
1 ts cornstarch
Instructions
Combine chicken and marinade ingredients in a bowl; stir to coat. Set aside
for 30 minutes.
Place a wok or wide frying pan with a nonstick finish over high heat until
hot. Add vegetable oil, swirling to coat sides.
Add chicken and stir fry for 2 minutes or until chicken turns opaque. Add
bell pepper and stir fry for 30 seconds. Add broth, sesame oil, sugar and
salt; cook for 1 minute or until bell pepper is tender-crisp.
Add cornstarch solution; stirring until sauce boils and thickens. Remove
wok from heat. Gently stir in kiwi strips. Garnish platter with kiwi slices
and top with chicken stir fry.
Contacts (http://www.dhs.cahwnet.gov/ps/cdic/cpl/) California Project LEAN;
PO Box 942732, MS-675; Sacramento, CA 94234-7320. -MC(
kitpath@Earthlink.net )BUSTer- 10/98
Notes: Stir fry foods using a small amount of oil or broth. Foods will be
flavorful and low in fat. Use ginger, garlic and red bell pepper to add
spice to your food. They'll add flavor without the fat. Preparation and
cooking time: 40 minutes [per serving: Calories 213; Fat 6g (25%cff);
Cholesterol 73mg; Sodium 292mg]
Recipe by: Martin Yan and California Project LEAN
Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
1998, converted by MM_Buster v2.0l.
Title: Chinese Knishes
Yield: 15 Servings
Ingredients
1/2 lb ground beef
1 env. lipton
Instructions
beef/mushroom
: 1 c Drained bean sprouts
Soup mix
1/4 c Chopped water chestnuts
2 pk Crescent rolls
: 2 T Chopped onions
Preheat oven to 375 degrees. Combine first 5 ingredients, brown well.
Separate crescent rolls as package directs, cut in half. Place
spoonful of mixture in center of each triangle. Fold over, seal
edges. Bake on ungreased cookie sheet for 15 minutes or until golden
brown. Janet Mayo
Guild of St. Mary of the Nativity, Scituate, MA
From: Barbara O'keefe Date: 06-19-96
Title: Chinese Lady
Yield: 2 Servings
Ingredients
2 oz gin
1 oz yellow chartreuse
1 oz grapefruit juice
Instructions
Recipe By :
[Home] Chinese Lamb Slivers In Pungent Sauce [Home]
Title: Chinese Lamb Slivers In Pungent Sauce
Yield: 4 Servings
Ingredients
1 lb lamb meat (shoulder or leg)
1 clove garlic, minced
2 tb sherry
1 ts fresh ginger, minced
1/4 ts salt
1/2 c stock
1/2 ts cornstarch
1 tb thin soy sauce
1/2 c peanut oil
1/2 tb dark soy sauce
4 scallions
1/2 ts sugar
1/2 lg bell pepper
1/2 tb cider vinegar
Instructions
Preparation: Cut lamb across grain in slivers about 2" long. In bowl,
sprinkle lamb with salt & cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces.
Halve, core & slice bell pepper into slivers to match lamb. Combine
stock, soy sauce, sugar and vinegar; reserve.
Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form
around dry chopstick held upright in oil). Fry lamb slivers briefly,
until coating of starch begins to brown. Remove to strainer &
reserve. Remove oil from wok and save. Wash wok.
Return wok to high heat. Add 2 T oil to very hot wok. When oil
starts to smoke, add scallions & bell pepper. Stir-fry for 30
seconds; add garlic & ginger. Keep stir-frying. When pepper turns
bright green, add stock mixture. Stir until liquid boils and reduces
slightly. Add lamb. Stir-fry until lamb is hot. Serve.
From: Helen Peagram Date: 08 Dec 95
[Home] Chinese Laundry Cafe'S Feta & Garlic Pate [Home]
Title: Chinese Laundry Cafe'S Feta & Garlic Pate
Yield: 1 Servings
Ingredients
2 garlic cloves; minced
4 anchovy fillets; minced
6 tb butter; softened
10 oz cream cheese; 300 g.
6 oz feta cheese; 175 g.
1/4 c sour cream
1 tb chives, fresh; chopped -or-
-green onions
1 tabasco sauce; few drops
-pepper; freshly
Instructions
"This funky little cafe is a regular hangout for Queen's university
students. Lucky students." this recipe comes from the owner, Ann Marie
Rousseau. Combine all ingredients in food processor until very smooth
and creamy. Spread on crackers, bread or bagels. Also terrific in
sandwiches.
MAKES: 2 CUPS SOURCE: Bonnie Stern's "Quick Cuisine"column in the
Toronto Star posted by Anne MacLellan
[Home] Chinese Laundry Cafe'S Feta And Garlic Pate [Home]
Title: Chinese Laundry Cafe'S Feta And Garlic Pate
Yield: 1 Servings
Ingredients
2 garlic cloves; minced
4 anchovy fillets; minced
6 tb butter; softened
10 oz cream cheese; 300 g.
6 oz feta cheese; 175 g.
1/4 c sour cream
1 tb chives, fresh; chopped -or-
-green onions
1 tabasco sauce; few drops
-pepper; freshly
Instructions
"This funky little cafe is a regular hangout for Queen's university
students. Lucky students." this recipe comes from the owner, Ann Marie
Rousseau. Combine all ingredients in food processor until very smooth and
creamy. Spread on crackers, bread or bagels. Also terrific in sandwiches.
MAKES: 2 CUPS SOURCE: Bonnie Stern's "Quick Cuisine"column in the Toronto
Star posted by Anne MacLellan
[Home] Chinese Leavened Dough I [Home]
Title: Chinese Leavened Dough I
Yield: 24 Buns
Ingredients
1/4 c sugar
1 3/4 c warm water
1 tb yeast
6 c flour, sifted
2 tb shortening
Instructions
Mix first three ingredients. Let stand for ten minutes or until
mixture foams. If it doesn't foam, toss it and start again. Add flour
and shortening. Mix and fashion into a ball. Remove from bowl and
knead on a board until smooth and elastic (you may have to add water
or flour to fix the consistency). Put dough in a clean bowl, cover
with a damp cloth, and let rise in a warm place until at least
doubled in bulk (2 to 4 hours).
[Home] Chinese Leeks Sweet And Sour [Home]
Title: Chinese Leeks Sweet And Sour
Yield: 1 Servings
Ingredients
1 lb chinese leeks
6 tb butter or margarine
2 tb dark brown sugar
4 tb red wine vinegar
1/2 c chicken broth
1 salt and pepper to taste
Instructions
From: srasheed@juno.com (Sam M Rasheed)
Prepare 1 lb Chinese leeks by trimming tops and roots. In a wok or frying
pan, saute leeks in 6 tbs butter or margarine over low heat for 20 minutes
or until soft. Stir occasionally. Add final ingredients and bring to a
boil. Reduce to simmer, stirring occasionally for 12-15 minutes or until
liquid is absorbed. Salt and peer to taste.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
12, 1998, converted by MM_Buster v2.0l.
[Home] Chinese Lemon Chicken Nuggets [Home]
Title: Chinese Lemon Chicken Nuggets
Yield: 1 Servings
Ingredients
1/4 c fresh lemon juice
1/4 c oil
1/2 ts salt
1/4 ts pepper
1/2 ts paprika
4 chicken breasts halves;
-boned & skinned
1 c flour
1 oil for frying
Instructions
combine lemon juice, oil salt paprika & pepper in a mixing bowl, mix well.
Cut chicken into 1" (one inch) pieces. Marinate in lemon mixture one hour.
Remove chicken from marinade and dredge in flour. Heat oil, fry one minute
on each side or until golden brown. Serve with honey, chinese sweet & sour
sauce or barbecue sauce.
Posted to JEWISH-FOOD digest V97 #318 by RozZencker on
Dec 7, 1997
[Home] Chinese Lemon Chicken [Home]
Title: Chinese Lemon Chicken
Yield: 1 Servings
Ingredients
4 tb plus 1 tsp vegetable oil
2 ts soy sauce
1/2 ts dry sherry
1/4 ts freshly ground pepper
4 skinless, boneless chicken
1 breast halves, flattened to
-inch th; ick
1 tb cornstarch
1 tb sugar
2 tb ketchup
1/4 c fresh lemon juice
1 ts vegetable oil
1/2 ts salt
1 ts cornstarch, dissolved in
2 tb water
2 oz (about 2/3 cup) snow peas
2/3 c thinly sliced bamboo shoots
1/2 c thinly sliced water
1 chestnuts
Instructions
For marinade, combine 1 tablespoon of the oil, the soy sauce, sherry,
and pepper in a small bowl. Place chicken in a shallow dish. Rub
marinade over chicken. Coat lightly with cornstarch. Refrigerate at
least 30 minutes.
For lemon sauce, in a small saucepan over medium-high heat, combine
sugar, ketchup, lemon juice, 1 teaspoon oil, salt, and 3/4 cup water,
bring to a boil, stirring occasionally. Add dissolved cornstarch and
stir until slightly thickened. Keep warm.
In a wok or large frying pan, heat remaining oil. Add chicken and
stir-fry over medium-high heat until golden brown on each side, about
8 minutes. Remove with tongs and cut into 3/4-inch-wide strips. Set
aside and cover with foil to keep warm.
Add snow peas, bamboo shoots, and water chestnuts to wok and stir-fry
2 minutes; transfer to heated serving platter. Top with chicken and
spoon lemon sauce over all.
Serve over white rice, serves 4.
From: Steve Herrick Source: [365 Ways to Cook Chicken by Cheryl
Sedaker ISBN 0-06-015539-6]
[Home] Chinese Lentil And Noodle Salad [Home]
Title: Chinese Lentil And Noodle Salad
Yield: 8 Servings
Ingredients
1 c lentils; rinsed
2 c water
1/3 c seasoned rice vinegar
2 tb peanut oil
2 tb soy sauce
1 tb fresh ginger; grated
1 tb sesame oil
1 clove garlic; minced
6 oz uncooked linguine
2 qt boiling water
3/4 c green onions; chopped
1 c waterchestnuts; sliced
1 c pea pods
1/4 c chinese parsley; chopped
Instructions
Place lentils in a medium saucepan with the water; bring to a boil. Reduce
heat, cover and simmer 10 to 12 minutes, or until lentils are barely
tender. Drain, if necessary, and place in a medium bowl.
Combine vinegar, oil, soy sauce, ginger, sesame oil, and garlic. Pour over
lentils. Cover and chill while preparing linguine.
In a large saucepan, cook the linguine in boiling water until it reaches
the desired tenderness. Drain well, and rinse with cold water. Stir
linguine into the lentils along with the remaining ingredients. Chill
several hours before serving to blend flavors.
Source:
"http://www.pea-lentil.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 235 Calories (kcal); 6g Total Fat; (21% calories from fat);
11g Protein; 37g Carbohydrate; 0mg Cholesterol; 276mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 26045 0 0 0 0 0
Contributor: USA Dry Pea and Lentil Council
Preparation Time: 0:00
[Home] Chinese Long Beans With Lamb [Home]
Title: Chinese Long Beans With Lamb
Yield: 4 Servings
Ingredients
1/2 lb chinese long beans; wash,
-remove stem ends, c
1/4 ts chinese 5 spice powder
1 tb soy sauce
1 ts rice vinegar
1/2 ts chili paste with garlic
1 tb vegetable oil
1 c green onions; white and some
- of the gre
1/2 tb garlic; minced
1 c tomato; seeded, diced
1 c chicken broth
6 oz roast lamb; (up to 8) lean
-meat only*
1/4 c hoisin sauce
1 tb sesame oil
Instructions
*Roast pork may be substituted; if so, omit the five spice powder
In a small bowl, combine the five-spice powder, soy sauce, vinegar and
chili paste. Stir well to dissolve the powder. Set aside.
In a wok or deep frying pan with a lid, heat the oil until nearly smoking.
Add the green onions and toss over medium-high heat for 1 minute. Add the
garlic and tomato and toss for 30 seconds. Add the reserved seasoning
mixture and the beans. Toss and stir for 1 minute.
Add the broth and bring to a boil. Lower heat to a simmer; cover the wok
and cook 20 minutes, or until beans are cooked but still firm.
Add the lamb and the hoisin. Toss briefly, re-cover the pan and simmer
until lamb is heated through, about 5 minutes. Meanwhile, in a small bowl,
make a slurry with the cornstarch and 1 tablespoon cold water.
When the lamb is hot, uncover the pan, add the cornstarch slurry and stir
until liquid boils and thickens somewhat, about 1 minute. Off the heat,
stir in sesame oil and serve at once over steamed or boiled rice.
William Rice, Chicago Tribune Magazine 4/12/98
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: "Chez Nous" by Lydie Marshall
Posted to MC-Recipe Digest by Carriej999 on Apr 19,
1998
[Home] Chinese Mapo Tofu [Home]
Title: Chinese Mapo Tofu
Yield: 4 Servings
Ingredients
2 tb oil; for sauteing
1 tb black bean garlic sauce
-(see notes; )
1 ts red chili paste with garlic
1/4 lb ground pork
1 pk fresh tofu (any firmness)
-cut into; cubes
1/4 c chopped green onions
1 salt; to taste
Instructions
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
[Home] Chinese Mapo Tofu2 [Home]
Title: Chinese Mapo Tofu2
Yield: 4
Ingredients
2 tb oil; for sauteing
1 tb black bean garlic sauce;
-(see notes)
1 ts red chili paste with garlic
1/4 lb ground pork
1 pk fresh tofu (any firmness);
-cut into cubes
1/4 c chopped green onions
1 salt; to taste
Instructions
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
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Marinated Meat [Home]
Title: Chinese Marinated Meat
Yield: 0 Servings
Ingredients
60 ml dry sherry (cooking sherry
-will do)
30 ml light soy sauce
60 ml dark soy sauce
25 g sugar
60 ml hoisin sauce
60 ml unsweetened pineapple juice
-(or use
5 ml curry powder
2 1/2 ml white pepper
20 g ginger root; cut into thin
-(3-mm)
650 g sirloin tip
300 g pineapple chunks
Instructions
1. Combine the ingredients for the marinade; stir well.
2. Cut meat into bite-size chunks, and place on skewers with 2 or 3 chunks
of pineapple in between the meat pieces.
3. Marinate the skewers overnight, in a covered container, in the
refrigerator.
4. To cook, broil the meat for about 10 minutes (depends on the size of
the chunks). When the weather permits, grilling it outdoors on skewers is
even better.
Author's Notes:
After frequenting a local Chinese restraunt, I finally asked for the recipe
for the marinade for the meat that came on skewers on the pu pu platter.
I was given a list of ingredients with instructions like ``heavy on this,
light on this''. I devised my own amounts from this list. I served it to
my family and they enjoyed it, so I feel confident sending it to
mod.recipes.
You may need to double the marinade recipe. I use a tupperware container
made especially for marinating. Any container will do, but it's tough
having to turn over all those skewers. The hoisin sauce, ginger root, and
light soy sauce should be available in any good grocery store. Comments,
revisions, and/or additions will be appreciated.
Difficulty : easy.
Precision : Approximate measurement OK.
- - - - - - - - - - - - - - - - - -
Contributor: Sandy Swier AT&T Technologies, New Jersey
Preparation Time: 0:00
[Home] Chinese Marinated Pork [Home]
Title: Chinese Marinated Pork
Yield: 1 Servings
Ingredients
1/4 c hoisin sauce
1/4 c barbecue sauce
1 orange; juice and zest
2 cloves garlic; crushed
1 piece fresh ginger; 1-1/4
-inch, grated
1 lb pork tenderloin chops; cut
-into 1 inch cubes
Instructions
Prep: 5 min, Marinate: 1:00, Cook: 10 min.
Combine all ingredients, except pork, in a bowl and mix well. Stir in pork
and marinate 1-2 hours. Remove pork from marinade. Heat a wok or heavy
nonstick skillet over medium high heat. Stir-fry pork 7-8 minutes, or until
just cooked through.
Posted to recipelu-digest by molony on Feb 20, 1998
[Home] Chinese Marinated Steak [Home]
Title: Chinese Marinated Steak
Yield: 2 Servings
Ingredients
1 1/2 ts vegetable oil
1 1/2 ts low sodium soy sauce
1 1/2 tb maple syrup
1 1/2 tb red wine vinegar
1 1/2 ts ginger
1/2 ts garlic powder
16 oz boneless sirloin steak
Instructions
COMBINE OIL, SOY SAUCE, SYRUP, VINEGAR, GINGER AND GARLIC. TRIM FAT
FROM STEAK. MARINATE IN SAUCE UNTIL TIME TO COOK. REMOVE STEAKS FROM
MARINADE. RESERVE MARINADE FOR LATER USE. PREPARE STOVE TOP GRILL OR
PREHEAT BROILER. GRILL OR BROIL FOR 5 MINUTES ON EACH SIDE AND TURN
ONCE OR TWICE. BRUSH WITH MARINATE EACH TIME YOU TURN. BROIL UNTIL
DESIRED DONENESS.
[Home] Chinese Mayonnaise [Home]
Title: Chinese Mayonnaise
Yield: 4 Servings
Ingredients
2 tb vinegar
1 tb water
1 ts peanut oil
1/2 c sesame paste
1 salt and pepper
Instructions
1. Combine vinegar, cold water and oil, blending well.
2. Gradually stir in sesame paste (see recipe) to blend. Then season with
salt and pepper to taste.
VARIATION: In step 1, add 1 tablespoon soy sauce or a pinch of powdered
mustard.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Meatballs Wei-Chuan- Paraphrased [Home]
Title: Chinese Meatballs Wei-Chuan, Paraphrased
Yield: 4 Servings
Ingredients
1 lb lean pork; minced fine
1 ts salt
1/2 ts msg; (sub: omit)
4 ts sugar
1/4 ts black pepper
1 egg; beaten
6 tb flour
1 c onion; minced fine
1/2 c carrot; grated
1 ; water for steaming or oil
1 for deep frying
1 ts szechwan peppercorns; whole
2 tb salt
Instructions
Make sure the pork is very finely minced, almost to a paste. Add salt,
sugar, MSG, pepper, egg, and flour. Mix completely. Add onion and
carrot and mix well.
Make meatballs using oiled hands or spoons dipped in water. The
meatballs should be about golf-ball sized; there will be about 2 1/2
dozen.
Steam in a heatproof dish over boiling water for 12 min.
Meanwhile, dry-fry the peppercorns 4 min or until fragrant. Grind to a
powder in a blender or mortar and pestle. Dry-fry the salt in the
same pan. When it is hot, immediately take the pan off the heat and
let it cool briefly; then mix the powder and salt in a small dish.
Serve meatballs with salt.
VARIATION: Heat oil to 300. Add the meatballs and turn the heat to
high. Deep-fry until golden, about 3 min.
From: Michael Loo Date: 18 Nov 97
[Home] Chinese Meatballs [Home]
Title: Chinese Meatballs
Yield: 6 Servings
Ingredients
1 lb lean ground pork
1/4 lb shrimp; minced
1/4 c water chestnuts; minced
1 ts fresh ginger root; minced
1 whole green onion; minced
3 tb soy sauce; TOTAL
1 tb white wine
1/2 ts salt
1 ts sugar; TOTAL
3 tb cornstarch; TOTAL
1 egg; lightly beaten
2 tb oil
1 1/2 c chicken broth
1 head Napa cabbage
1 ts sesame oil
Instructions
Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy
sauce,
wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg. Make twelve
meatballs.
Heat oil in wok. Add meatballs; cook 6-8 minutes, until browned, stirring
occasionally. Transfer meatballs to 5-qt saucepan; discard drippings. Add
chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar. Bring to a boil.
Reduce
heat to low, cover, and simmer 30 minutes. Meanwhile, core cabbage. Cut
base
of leaves into 2" squares. Cut leafy tops in half. Place over meatballs;
cover and simmer 10 minutes more. Transfer meatballs and cabbage to
serving
platter. Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan
juices
cooking until slightly thickened. Add sesame oil and serve over meatballs.
- - - - - - - - - - - - - - - - - -
NOTES : Don't let the long instructions fool you. This isn't hard, and
it's
very, very good!
gilcat2@aol.com >^,,^<
Preparation Time: 0:00
[Home] Chinese Menu Suggestion #1 [Home]
Title: Chinese Menu Suggestion #1
Yield: 4 Servings
Ingredients
1 no ingredients
1 contains menu for a complete
- chines; e dinner
Instructions
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 30 Aug 93 10:01:22 +0200
Source: Some Chinese Cook Books (see individual recipes in cookbook
"INTERNET RECIPES - RECIPES FROM AROUND THE WORLD - recipes already posted
there!) CHINESE MENU #1 (Serves 4): MENU ITEMS:
1. Raindrop Soup
2. Sweet And Sour Prawns (Shrimp)
3. Chicken Dice With Fried Walnuts
4. Pork And Bamboo Shoots
5. Fried Lettuce
6. Boiled Or Steamed Rice
7. Gingered Fruit Note: I don't know what kind of stomach those 4 persons
shall have - I'd
say the amounts would suffice for a small army...
REC.FOOD.RECIPES ARCHIVES
/MISC
ONE COMPLETE CHINESE DINNER
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Menu Suggestion #2 [Home]
Title: Chinese Menu Suggestion #2
Yield: 4 Servings
Ingredients
1 no ingredients
1 menu for complete chinese
-dinner fo; r four
Instructions
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 30 Aug 93 10:01:23 +0200
Source: Some Chinese Cook Books. See individual recipes in this cookbook.
CHINESE MENU #2 (Serves 4): MENU ITEMS:
1. Tomato Soup With Egg Flower
2. Fried Shellfish
3. Braised Chicken With Peppers
4. Stewed Lamb With Orange
5. Fried Celery Cabbage
6. Fried Rice #09
7. Almond Cream With Chow Chow Note: I don't know what kind of stomach
those 4 persons shall have - I'd
say the amounts would suffice for a small army...
REC.FOOD.RECIPES ARCHIVES
/MISC
COMPLETE CHINESE DINNER MENU
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Menu Suggestion #3 [Home]
Title: Chinese Menu Suggestion #3
Yield: 4 Servings
Ingredients
1 no ingredients
1 menu for complete chinese
-dinner fo; r four
Instructions
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 30 Aug 93 10:01:24 +0200
Source: Some Chinese Cook Books. See individual recipes in this cookbook.
(Serves 4) MENU ITEMS:
1. Watermelon Soup
2. Pineapple Fish
3. Duck With Almonds
4. Spiced Whole Lamb
5. Broccoli With Pork
6. Boiled Or Steamed Rice (recipes in Internet Recipes from Around the
World)
7. Almond Biscuits Note: I don't know what kind of stomach those 4 persons
shall have - I'd say the amounts would suffice for a small army...
REC.FOOD.RECIPES ARCHIVES
/MISC
PART OF A COMPLETE DINNER MENU
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Menu Suggestion #4 [Home]
Title: Chinese Menu Suggestion #4
Yield: 4 Servings
Ingredients
1 no ingredients
1 menu for complete chinese
-dinner fo; r four
Instructions
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 30 Aug 93 10:01:25 +0200
Source: Some Chinese Cook Books. See individual recipes in this cookbook.
(Serves 4) MENU ITEMS:
[Home] Chinese Minimal Fish Soup [Home]
Title: Chinese Minimal Fish Soup
Yield: 6 Servings
Ingredients
8 c spring water
3 slices ginger
3 whole star anise
6 bunch bok choy; cut cross
-wise into 1/4 i
3 green onions, sliced
-diagonally
2 c sliced iceberg lettuce
1/4 lb fresh salmon, bass, halibut
-or sole; cut into paper thi
1 salt
6 cilantro sprigs (fresh)
Instructions
Call your seafood shop ahead of time and ask for the fish to be sliced
paper-thin. If you have a problem finding someone to do this, the
fish may be sliced by hand. Partially freeze the fish so it is firm,
yet not frozen solid, and slice with a very sharp knife.
Bring water to boil in saucepan. Add ginger and star anise and
simmer 5 minutes. Remove from heat and let steep about 7 to 10
minutes, no longer, then strain.
Put sliced bok choy in bottom of large serving bowl. Add sliced green
onions and iceberg lettuce. Arrange fish slices in single layer to
cover.
Return broth to boiling. Season to taste with salt. Present bowl
without broth at table, then pour boiling seasoned water over fish.
Ladle soup into serving bowls. Top each bowl with 1 cilantro sprig.
From: Robert Trussell Date: 27 Jan 97
Meal-Master Format Recipes (Mailing List) Ž
[Home] Chinese Mixed Pickles [Home]
Title: Chinese Mixed Pickles
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
PICKLING LIQUID: 3 cups (750 ml.) sugar 3 cups (750 ml.) white
vinegar 1 1/2 cups (375 ml.) water 1 1/2 teaspoons (7 ml.) salt
PICKLES:
3 large carrots 1 large Chinese white radish [daikon S.C.] (about 1
pound or 450 g.) 1 large cucumber 4 stalks celery 8 green onions 4
ounces (115 g.) fresh ginger root 1 large red pepper 1 large green
pepper
FOR PICKLING LIQUID: 1. Combine all ingredients in a 3 quart (3 L)
saucepan. Cook and stir over medium heat until liquid boils. Remove
from heat. Cool.
FOR PICKLES: 1. Wash all vegetables. Pare carrots and radish. Cut
cucumber lengthwise into quarters and remove seeds. Cut carrots,
radish and cucumber into "match stick" thin strips about 2 inches (5
cm) long. Cut celery into 1/2 inch (1.5 cm) diagonal slices. Cut
onions into 1/2 inch (0.5 cm) diagonal slices. Pare ginger root and
cut into thin slices. Remove seeds from peppers and cut peppers into
1/2 inch (1.5 cm) cubes.
2. Fill a 5-quart (5 L) Dutch oven half full of water. Cover and
cook over high heat until water boils. Uncover and add all
vegetables. Remove from heat immediately. Let vegetables stand
uncovered for 2 minutes.
3. Drain vegetables in large colander. Spread vegetables out on
clean towels and allow to dry for 2 to 3 hours.
4. Pack vegetables firmly into clean jars with lids. Pour Pick- ling
Liquid into the jars until vegetables are completely covered. Cover
jars tightly. Store in refrigerator for at least 1 week before using.
Makes 1 1/2 to 2 quarts (1.5 to 2 liters).
Chinese Cooking Class Cookbook, by the editors of Consumers Guide.
Copyright 1980 by Publications International, Ltd, Skokie, Illinois.
ISBN 0-517-322455
Posted by Stephen Ceideburg; May 19 1992.
[Home] Chinese Mixed Vegetables B1 [Home]
Title: Chinese Mixed Vegetables B1
Yield: 4 Servings
Ingredients
1 ts vegetable oil
1 thin sliced gingeroot
1 garlic clove; crushed
2 c chinese cabbage chopped
1 ts salt
1/2 ts sugar
1/4 ts monosodium glutamate
-(optional)
1/4 c canned chicken broth
1/2 c pea pods
1/2 c sliced bamboo shoots
1/2 c thinly sliced mushrooms
Instructions
Preheat a wok and swirl the vegetable oil around inside. Rub bottom
and sides with the gingeroot and garlic and discard. Place cabbage in
wok and stir. Add salt, sugar, monosoium glutamate, and chicken
broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo
shoots and mushrooms. Stir about 30 second and serve.
Temperature(s): HOT Effort: EASY Time: 00:15 Source: MADAME WU'S
GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments: WINE: DRY WHITE
[Home] Chinese Mixed Vegetables [Home]
Title: Chinese Mixed Vegetables
Yield: 4 Servings
Ingredients
1 ts vegetable oil
1 thin sliced gingeroot
1 clove garlic, crushed
2 c chinese cabbage chopped
1 ts salt
1/2 ts sugar
1/4 ts monosodium glutamate
-(optional)
1/4 c canned chicken broth
1/2 c pea pods
1/2 c sliced bamboo shoots
1/2 c thinly sliced mushrooms
Instructions
Preheat a wok and swirl the vegetable oil around inside. Rub bottom
and sides with the gingeroot and garlic and discard. Place cabbage in
wok and stir. Add salt, sugar, monosoium glutamate, and chicken
broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo
shoots and mushrooms. Stir about 30 second and serve. Temperature(s):
HOT Effort: EASY Time: 00:15 Source: MADAME WU'S GARDEN Comments:
WILSHIRE BLVD, LOS ANGELES Comments: WINE: DRY WHITE
[Home] Chinese Mongolian Beef 2 [Home]
Title: Chinese Mongolian Beef 2
Yield: 4 Servings
Ingredients
4 c peanut oil
15 green onion tops
1 tb minced ginger
1 lb flank or sirloin steak
1 1/2 tb water chestnut flour
2 egg whites
1 pn salt
1 cornstarch paste
Instructions
------------------------------------SAUCE-----------------------------------
1 ts chili paste with garlic
1/4 c chicken stock
2 tb dark soy sauce
1 pn sugar
1 1/2 tb 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
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8 on
Jan 8, 1998
[Home] Chinese Mongolian Beef [Home]
Title: Chinese: Mongolian Beef
Yield: 4 Servings
Ingredients
4 c peanut oil
15 green onion tops
1 tb minced ginger
1 lb flank or sirloin steak
1 1/2 tb water chestnut flour
2 egg whites
1 pn salt
1 cornstarch paste
1 sauce:
1 ts chili paste with garlic
1/4 c chicken stock
2 tb dark soy sauce
1 pn sugar
1 1/2 tb dry sherry
Instructions
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Mushroom Foo Yung [Home]
Title: Chinese: Mushroom Foo Yung
Yield: 6 Servings
Ingredients
4 eggs; lightly beaten
1/4 ts salt
1/4 ts ginger; ground
1/2 c chicken, cooked; finely
-chopped
1 c mushrooms; sliced
1 c bean sprouts, fresh
2 green onions; finely chopped
1 celery stalk; finely chopped
1 cooking oil
1 soya sauce
Instructions
In a medium-sized bowl beat together all ingredients except oil and
soya sauce. Heat a small amount of oil in a large skillet (or Wok)
at medium heat. Drop large spoonfuls (about 2 tbsp or 25 ml) into
skillet. Cook, turning once, until lightly browned. Repeat until all
egg mixture is used. Serve with soya sauce.
Source: Money's Mushroom Bag
From: Origin:
[Home] Chinese Mustard Pickle Soup - Gaeng Jued Pakk [Home]
Title: Chinese Mustard Pickle Soup - Gaeng Jued Pakk
Yield: 4 Servings
Ingredients
1 tb oil
4 minced cloves garlic
4 c water
1 lb pork ribs cut in 2 pieces
1 lb chinese mustard pickles cut
-in 2 pi; eces
1/4 c fish sauce (nam pla)
1/4 ts white pepper
Instructions
Sips of soup between other dishes cleanse the palate for the
interplay of flavors that is so much a part of a Thai meal. This one
is a very refreshing soup. Chinese mustard pickles are available from
Asian food stores.
[Home] Chinese Mustard Pickle Soup - Gaeng Jued Pakkaad Dong [Home]
Title: Chinese Mustard Pickle Soup - Gaeng Jued Pakkaad Dong *
Yield: 4 Servings
Ingredients
1 tb oil
4 minced cloves garlic
4 c water
1 lb pork ribs cut in 2 pieces
1 lb chinese mustard pickles cut
-in 2 pi; eces
1/4 c fish sauce (nam pla)
1/4 ts white pepper
Instructions
Sips of soup between other dishes cleanse the palate for the
interplay of flavors that is so much a part of a Thai meal. This one
is a very refreshing soup. Chinese mustard pickles are available
from Asian food stores.
[Home] Chinese Mustard Sauce #1 [Home]
Title: Chinese Mustard Sauce #1
Yield: 6 Servings
Ingredients
1 c boiling water
1 c dry mustard
4 tb soy sauce
1/4 c vegetable oil
Instructions
Date: Wed, 17 Apr 1996 08:15:38 -7
From: arlenes@holly.ColoState.EDU
Combine boiling water, soy sauce, and dry mustard. Whisk together until a
smooth paste is formed. Mix well. Slowly add oil to create a smooth paste.
Note: A little sesame oil, or other flavored oils, may be mixed in whole or
part with the vegetable oil to vary the flavor and to tailor it for various
applications.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #108
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Mustard Sauce [Home]
Title: Chinese Mustard Sauce
Yield: 1 Serving
Ingredients
1 c Vinegar
1 c Sugar
2 tb Soy sauce
1 tb Cornstarch
1 tb Grated ginger root or
1 ts Dry ginger powder
1 tb Dry mustard
Instructions
Bring to a boil vinegar, sugar, salt and soy sauce. Mix cornstarch and dry
mustard in 1/2 cup cold water. Stir in and cook until it thickens. Grate
in ginger root (or dry ginger). Serve hot or cold.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1548 Calories; 1g Fat (0% calories
from fat); 25g Protein; 371g Carbohydrate; 0mg Cholesterol; 26534mg Sodium
Preparation Time: 0:00
Title: Chinese Mustard
Yield: 6 Servings
Ingredients
1/4 c boiling water
1/4 c dry english mustard
1/2 ts salt
2 ts salad oil
Instructions
Stir boiling water into dry English mustard. Add salt and salad oil.
For yellower color, add a little turmeric.
[Home] Chinese Names Of Greens [Home]
Title: Chinese Names Of Greens
Yield: 1 Servings
Ingredients
1 text file
Instructions
According to Rosa Lo San Ross, Beyond Bok Choy, Ipomoea aquatica is
the proper name for ong tsai.
The same source lists the following greens:
Mustard family
Brassica juncea var. foliosa bamboo mustard cabbage, juk gai choi,
zhu jie cai
Brassica juncea var. rugosa wrapped heart mustard caggave, dai gai
choi
Brassica oleracea var. alboglabra Chinese broccoli, gai lan cai, jie
lan
Brassica parachinensis flowering cabbage, choy sum, cai xin
Brassica rapa var. chinesis oil seed rape, yau choi, you cai (broccoli
rabe)
Brassica rapa var. chinensis bok choy, bai cai
Brassica rapa var. japonica mizuna, siu cai, xiu cai (I think this
should be xui cai)
Brassica rapa var. pekinensis Chinese cabbage, siu choy, shao cai,
wong nga bak
Brassica rosularis flat cabbage, tatsoi, tai goo choy
Other
Amaranthus tricolor amaranth, een choy, xian cai
Basella alba slippery vegetable, saan choy
Chrysanthemum coronarium garland chrysanthemum, tun ho
Ipomoea aquatica water spinach, ong choy, weng cai
Lactuca sativa var. asparagina stem lettuce, wo sun
Lycium barbarum (L. chinense) Chinese boxthorn, gau gei choy, gou qi
cai
Nasturtium officinale (Rorippa nasturtium-aquaticum) watercress, sai
yeung choy, xi yang cai
Note: in the new pinyin transliteration, q is pronounced as a hard
ch, c is pronounced ts, and x is pronounced sh. I think I got that
right.
So cai = tsai, qi = chi, xi = shi
From: Michael Loo Date: 13 Mar 97 National
Cooking Echo Ž
[Home] Chinese New Year Hot Pot Meal [Home]
Title: Chinese New Year Hot Pot Meal
Yield: 1
Ingredients
1 assorted fresh mushrooms
1 carrot
1 seaweed
3 coloured peppers
1 bamboo shoots
1 sliced chicken
1 spinach
1 sliced leek
1 green lipped mussels
Instructions
All of the ingredients should be put into a simmering vegetable stock and
cooked for about 1 minute.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese New Year Noodles [Home]
Title: Chinese New Year Noodles
Yield: 6 Servings
Ingredients
2 tb peanut oil
1/2 ts salt
3 ea cloves garlic, chopped fine
1/4 ts freshly grated ginger
-------------------------------VEGETABLES---------------------------------
6 ea chinese dried mushrooms
-soaked for; 2 hours, cut ju
1 c napa cabbage
1/4 c dried lily buds soaked for
-one hour; (opt)
2 oz dried bean curd skin, soaked
- for on; e hour (opt)
1/2 c bamboo shoots, cut julienne
----------------------------------SAUCE-----------------------------------
2 tb foo yee
1 tb light soy sauce
1/8 ts sugar
2 ts sesame oil
1/2 ts ground white pepper
1 ts garlic & red chile paste or
-more to; taste
-------------------------------ADDITIONAL---------------------------------
4 oz cellophane noodles (sai fun)
- soaked; for one hour
2 c chicken stock
1 green onions, chopped
Instructions
Remember the basic rule for chowing: Have everything ready before you
light the wok. Soak and prepare the vegetables, mix the sauce, and
then go to it. Heat the wok and add the oil, salt, garlic, and
ginger. Chow for a moment and then add the vegetables. Chow until
hot and tender and then add the sauce, the drained noodles, and the
chicken stock to the wok. Stir and simmer uncovered until the noodles
are clear and tender and have absorbed most of the broth. Taste for
salt and place in a serving bowl. Garnish with green onions & serve.
[Home] Chinese New Year'S Cookies [Home]
Title: Chinese New Year'S Cookies
Yield: 4 Dozen
Ingredients
6 oz pkg semi-sweet chocolate
-bits
6 oz pkg butterscotch pieces
3 oz can chinese noodles
7 1/2 oz can salted spanish peanuts
Instructions
Melt chocolate and butterscotch bits over hot water. Add noodles and
peanuts. Drop by spoonful on wax paper. Keep minture hot while
spooning. Chill. Yield about 4 dozen.
[Home] Chinese New Years Cookies [Home]
Title: Chinese New Years Cookies
Yield: 1
Ingredients
6 oz semisweet chocolate chips
6 oz butterscotch chips
3 oz chinese noodles
7 1/2 oz salted spanish peanuts
Instructions
Melt chocolate and butterscotch bits over hot water. Add noodles and
peanuts. Drop by spoonful on wax paper. Keep minture hot while
spooning. Chill. Yield about 4 dozen.
Recipe by: Barbara Lull
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Noddle And Mushroom Soup [Home]
Title: Chinese Noddle And Mushroom Soup
Yield: 1
Ingredients
1 tbsp. vegetable oil
2 c sliced mushrooms
1 tsp. minced garlic
4 c chicken or vegetable stock
2 c fresh chow main noodles or 2
- packet; s (3 oz/85g each n
2 tbsps. sherry or rice wine
1 tbsp. sesame oil
1 ds of hot pepper sauce or hot
-chili oi; l
1/2 cup chopped scallions
Instructions
In large saucepan, heat oil over medium heat; cook mushrooms and garlic for
2 minutes. Add stock and 2 cups (500 mL) water; bring to boil. Add noddles,
sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce;
reduce
heat, cover and simmer for 3 minutes. Stir in scallions.
Makes 4 servings, about 1 1/4 cups (300ml) each.
You can make this soup in less than ten minutes using the packaged cooked
chow-main-type noodles, available in supermarkets. Otherwise, use the
Oriental-style instant noodles and discard the seasoning packets because
they are very high in salt.
From "Lighthearted Everyday Cooking"
[Home] Chinese Noodle & Mushroom Soup [Home]
Title: Chinese Noodle & Mushroom Soup
Yield: 10 Servings
Ingredients
2 1/2 tb vegetable oil
5 c sliced mushrooms
2 1/2 ts garlic, minced
10 c chicken or veg. stock
5 c fresh chow mein noodles or
1 5 ramen noodle packets
5 tb sherry or rice wine
2 1/2 tb lemon juice or rice vinegar
2 1/2 ts sesame oil
2 1/2 ds hot pepper sauce
1 1/4 c scallions, chopped
Instructions
In large saucepan, heat oil over medium heat; cook mushrooms and
garlic for 2 minutes. Add stock and 2 cups water; bring to boil.
Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot
pepper sauce; reduce heat, cover and simmer for 3 minhtes. Stir in
scallions. Makes 4 servings. Source: Lighthearted Everyday
Cooking; Anne Lindsay. MM by Lyn.
From: Lyn Ortiz Date: 17 Mar 96
[Home] Chinese Noodle And Chicken Salad [Home]
Title: Chinese Noodle And Chicken Salad
Yield: 1
Ingredients
------------------------------SALAD-----------------------------------
2 lb linguine
1/4 c oriental sesame oil
2 roasted chickens; skinned,
-boned,
1 ; shredded (2
1 ; 1/2-pound)
4 bn green onions; sliced
2 bn fresh cilantro; chopped
4 jalapeno chilies; seeded,
-deveined,
1 ; minced
1 1/4 lb snow peas; stringed, thinly
1 ; sliced lengthwise
----------------------------DRESSING----------------------------------
1 c soy sauce
1/2 c creamy peanut butter; (do
-not use
1 ; old-fashioned style
1 ; or freshlyground)
1/2 c rice vinegar
1/2 c oriental sesame oil
2 tb sugar
1 napa cabbage leaves
Instructions
For salad:
Cook linguine in large pot of boiling salted water until just tender but
still firm to bite. Drain. Rinse with cold water to cool; drain well.
Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken,
onions, cilantro and chilies.
Cook snow peas in medium saucepan of boiling salted water until just
crisp-tender, about 1 minute. Drain. Rinse with cold water to cool;
drain well. Mix into salad.
For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in
processor; blend until smooth.
Pour dressing over salad and mix with hands to blend well. (Can be
prepared 1 day ahead. Cover and refrigerate.) Line large platter with
Napa cabbage leaves. Mound salad over and serve.
Serves 20.
Bon Appetit June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Noodle Cake [Home]
Title: Chinese Noodle Cake
Yield: 1
Ingredients
1/2 lb thin fresh or dried chinese
-egg noo; dles
2 ts dark sesame oil
1 1/2 tb sesame or peanut oil for
-frying
Instructions
MAKES ONE 8-TO 10-INCH CAKE
Gently pull the fresh noodles apart with your fingers into a large, loose
heap. Boil them in a large pot of salted water until pleasantly firm, 2 to
3
minutes. Drain and rinse under water. Shake well, then toss with the dark
sesame oil.
Lightly film an 8- or 10-inch nonstick skillet with half the lighter oil.
When
it's hot, add noodles, then, with a spatula, neaten the sides and press
down
lightly on the noodles. Fry over medium heat until they're browned on the
bottom, about 5 minutes. Place a plate on top, grasp the skillet, and
invert
the cake. Return the empty pan to the heat, add the rest of the oil, and
slide
the cake back in to cook the second side. Serve on a large round platter,
topped with or accompanied by a stir-fry.
These fat cushiony cakes make an appealing accompaniment to stir-fried
vegetables and a nice change from rice. The finished cakes can he held in a
low oven if there's a gap in your timing. Chinese egg noodles are usually
found in the Asian vegetable section of the supermarket, but spaghettini
can
be used in their place.
Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe by: Madison's Vegetarian Cooking for Everyone, page 263
Converted by MM_Buster v2.0n.
[Home] Chinese Noodle Cookies [Home]
Title: Chinese Noodle Cookies
Yield: 1 Servings
Ingredients
2 pk butterscotch chips
2 pk semi-sweet chocolate bits
2 sm cans chinese noodles
1 sm can salted cashews; cut up
Instructions
Source: Bev Hansen
Melt bits and pour over other ingredients. Spoon onto aluminum foil and let
harden. Freeze to keep fresh. Thaw before serving.
Vergie Ewing, Editor, Homemakers Monthly
http://www.angelfire.com/tx/homemake
Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@juno.com
(Vergie A Ewing) on Nov 3, 1997
[Home] Chinese Noodle Crunch [Home]
Title: Chinese Noodle Crunch
Yield: 6 Servings
Ingredients
1 1/2 Pounds Lean Ground Beef
1 Cup Celery; chopped
1/2 Cup Chopped Onions
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1 Can Chow Mein Noodles; 5 oz.
Instructions
In large skillet, brown beef; drain well. Stir in celery, onions, and
soups.
Spoon into greased 9x13" pyrex baking dish. Sprinkle Chow Mein noodles on
top.
Bake at 350 degrees for 20 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Possum Kingdom Lake Cookbook
Contributor: United Supermarkets
Preparation Time: 0:0
[Home] Chinese Noodle Drop Cookies [Home]
Title: Chinese Noodle Drop Cookies
Yield: 1 Servings
Ingredients
6 oz package butterscotch chips
6 oz package chocolate chips
1/4 c peanut butter
1 cn chow mein noodles
1 1/2 c rice krispies
1/2 c chopped nuts (optional)
Instructions
Melt the chips and peanut butter. Stir in all the other ingredients.
Drop by tablespoonful on waxed paper. Cool.
Makes 36 cookies.
Nutritional analysis per cookie: Calories 96; protein 2.5 grams,
carbohydrates 8.2 grams, fat 6.7 grams, cholesterol 1.6 mg.; fiber 0.5
grams; sodium 47.9 mg.
Note: these delicious cookies are not low fat! Oh, well .
From: Randy Roller
[Home] Chinese Noodle Salad W Roasted Eggplant [Home]
Title: Chinese Noodle Salad W/ Roasted Eggplant
Yield: 6 Servings
Ingredients
: the noodles & the marinade
Instructions
7 TB low sodium soy sauce
3 TB balsamic vinegar
3 TB sugar -- or more to taste
2 1/2 ts red pepper oil
8 ea scallions -- mostly white
: part,
: thinly sliced
3 TB cilantro -- chopped
14 oz Chinese noodles
: The Eggplant & The Vegetable
: Garnish
1 lb Japenese eggplant
1 TB ginger root -- 1 1/2 oz.
: peeled &
: minced
1 clove garlic -- finely
: chopped
: Reserved Marinade, from
: above
4 oz snow peas -- strings removed
: cut
: in narrow strips
1/2 lb mung bean sprouts
3 TB sesame seeds
1 ea carrot -- medium size, cut
: in
: jullienne
: Cilantro leaves -- for
: garnish
Begin by making the marinade. Combine all the ingredients (except the
noodles) in a bowl, stir them together until the sugar is dissolved.
Next, bring a large pot of water to a boil for the noodles. While it
is heating, gentl y pull apart the strands of no odles with your
fingers, loosening and fluffing them as you do so. Add the noodles to
the boiling water without any salt, and give them a quick stir w ith
a fork or a pair of chopsticks. Cook briefly until they are done but
no t overly soft, a few minutes a t most. Immediately pour them into
a colander and rinse them in cold water to stop the cooking. Shake
the colander vigorously to get rid of as much wa ter as possible, and
put the noodles into a bowl. Stir the marinade again; then pour half
of it over the noodles and toss the m with your hands to distribute
the marinade. Set the remaining marinade as ide. If the noodles
aren't to be used for a while, cover them with plastic and
refrigerate them. The flav ors, as well as the heat in the red pepper
oil, will develop as the noodles sit. Preheat the oven to 400=B0F.
Pierce the eggplants in several places and bak e them until they are
soft and their skins have shriveled, about 20 minutes , depending on
their size. Turn them over after 10 minutes so they will bak e
evenly. When the eggplants are done, remove them to a cutting board
and slice them in half lengthwise. Wh en they are cool enough to
handle, peel the skin away from the flesh. Don't worry about any
small pieces of skin that are difficult to remove - the fl ecks of
dark purple - brown ar e pretty. Shred the eggplants, gently tearing
them into 1/4 - inch strips. Add the ginger and garlic to the
reserved marinade, then the eggplant strip s. Turn the pieces over
several times to make sure all the surfaces are wel l coated, and set
them aside. Bring a quart of water to a boil with a teaspoon of salt.
Blanch the snow p eas until they are bright green; then remove them
with a strainer and rinse them in cool water. Cut them into long,
narrow strips and set them aside. Next, put the sprouts in the w ater
and cook them for about 30 seconds. Pour them into a colander, rinse
t hem with cold water, and lay them on a clean kitchen towel to dry.
Roast the sesame seeds in a pan until they are lightly colored and
smell to asty. If the noodles have been refrigerated, allow them to
come to room temperatu re; then toss them with the eggplant strips
and half the sesame seeds. Moun d them on a platter, distribute the
carrots, snow peas, and mung bean sprou ts over the noodles, and
garni sh with the remaining sesame seeds and the leafy branches of
cilantro. Pres ent the salad like this, layered and laced with the
colorful garnishes, eit her on a single large platter or on
individual plates. Once served, guests can toss the noodles and veget
ables together to thoroughly mingle the different colors, textures,
and tas tes. This salad is a combination of recipes that were
suggested to us by the Chi na scholar and cook, Barbara Tropp, author
of The Modern Art of Chinese Coo king. She thought they would be
particularly well suited to our vegetarian menu, and they are.
Variations: Instead of sesame seeds, use roasted peanuts or cashew
nuts. Bl= ack sesame seeds can also be mixed with the white. In
spring, blanched aspa= ragus tips can be used in place of the
eggplants, and long red or white rad= ishes, thinly sliced, then sli
vered, can be included among the garnishes.
Serves 4 to six.
Recipe By : Greens Cookbook/Eric Rose
[Home] Chinese Noodle Salad With Summer Squash & C [Home]
Title: Chinese Noodle Salad With Summer Squash & C
Yield: 8 Cups
Ingredients
2 tb toasted sesame oil
2 tb light soy sauce
2 tb tomato juice
2 tb white wine vinegar
2 tb apple or orange juice
2 c noodles (eggless); rinsed,
-drained, chilled
3 c cabbage or bok choy;
-shredded
1 c yellow squash; shredded
1 c zucchini; shredded
1/2 c daikon or other radish;
-sliced
1/4 c scallions or chives; thinly
-sliced
1/4 c carrot; shredded
1 garlic clove; minced
4 ts sesame seeds; toasted
1 ds ground nutmeg
6 tb dry-roasted cashews; chopped
- to garnish
1 squash or chive blossoms, to
- garnis; h
Instructions
To prepare the dressing, combine oil, soy sauce, tomato juice,
vinegar and apple juice in a bowl; mix well. Set aside.
Toss noodles, cabbage, squash, zucchini, daikon, scallions, carrots,
garlic, sesame seeds, nutmeg and reserved dressing together. Garnish
with cashews and blossoms if desired.
Source: Veggie Life, May 94/MM by DEEANNE
[Home] Chinese Noodle Salad With Summer Squash And C [Home]
Title: Chinese Noodle Salad With Summer Squash And C
Yield: 8 Cups
Ingredients
2.00 tb toasted sesame oil
2.00 tb light soy sauce
2.00 tb tomato juice
2.00 tb white wine vinegar
2.00 tb apple or orange juice
2.00 c noodles (eggless); rinsed,
-drained, chilled
3.00 c cabbage or bok choy;
-shredded
1.00 c yellow squash; shredded
1.00 c zucchini; shredded
0.50 c daikon or other radish;
-sliced
0.25 c scallions or chives; thinly
-sliced
0.25 c carrot; shredded
1.00 garlic clove; minced
4.00 ts sesame seeds; toasted
1 ds ground nutmeg
6.00 tb dry-roasted cashews; chopped
- to garnish
1 squash or chive blossoms, to
- garnis; h
Instructions
To prepare the dressing, combine oil, soy sauce, tomato juice,
vinegar and apple juice in a bowl; mix well. Set aside.
Toss noodles, cabbage, squash, zucchini, daikon, scallions, carrots,
garlic, sesame seeds, nutmeg and reserved dressing together. Garnish
with cashews and blossoms if desired.
Source: Veggie Life, May 94/MM by DEEANNE
[Home] Chinese Noodle Salad With Summer Squash And Cucumbers [Home]
Title: Chinese Noodle Salad With Summer Squash And Cucumbers
Yield: 8 Cups
Ingredients
2 tb toasted sesame oil
2 tb light soy sauce
2 tb tomato juice
2 tb white wine vinegar
2 tb apple or orange juice
2 c noodles (eggless); rinsed,
-drained, chilled
3 c cabbage or bok choy;
-shredded
1 c yellow squash; shredded
1 c zucchini; shredded
1/2 c daikon or other radish;
-sliced
1/4 c scallions or chives; thinly
-sliced
1/4 c carrot; shredded
1 garlic clove; minced
4 ts sesame seeds; toasted
1 ds ground nutmeg
6 tb dry-roasted cashews; chopped
- to garnish
1 squash or chive blossoms, to
- garnis; h
Instructions
To prepare the dressing, combine oil, soy sauce, tomato juice, vinegar and
apple juice in a bowl; mix well. Set aside.
Toss noodles, cabbage, squash, zucchini, daikon, scallions, carrots,
garlic, sesame seeds, nutmeg and reserved dressing together. Garnish with
cashews and blossoms if desired.
Source: Veggie Life, May 94/MM by DEEANNE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Chinese Noodle Salad [Home]
Title: Chinese Noodle Salad
Yield: 1 Servings
Ingredients
1 lg head chinese cabbage; (bok
-choy)
5 green onions with tops
2 pk ramen noodles; (discard
-flavor packets)
1/2 c sesame seeds
1/2 c real butter
1 pk (small) slivered almonds
Instructions
--------------------------------SAUCE MIXTURE-------------------------------
1 c oil
2 tb soy sauce
1 c sugar
1/2 c vinegar
Chop onions and cabbage. Chill. Lightly brown noodles, (broken up) in
butter with sesame seeds and slivered almonds. Drain on paper towel. Before
serving combine all salad ingredients together. Mix sauce ingredients well
and combine with salad, tossing lightly. Makes 10 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by jwoolley3@juno.com
(Julie C. Woolley) on Nov 28, 1997
[Home] Chinese Noodle Sauce [Home]
Title: Chinese Noodle Sauce
Yield: 1 Servings
Ingredients
1 sesame oil -- a few drops
4 cloves garlic -- mashed
1 hot chili sauce -- to taste
Instructions
Put all the ingredients into a bowl and mix well See recipe for Hot
chili paste, better that store bought. Quantities can vary per your
own taste
Recipe By :
1/3 cup vinegar(Brand: Zhen Jiang Chen Cu)
2/3 cup soy sauce(Brand: Lao Chou)
From: Cedeiter@epix.Net (Calvin Deiteridate: Mon, 14 Oct 1996 19:31:42
~0400
[Home] Chinese Noodle Soup With Pork And Winter Pickle [Home]
Title: Chinese Noodle Soup With Pork And Winter Pickle
Yield: 4 Servings
Ingredients
1 pk mein noodles or other noodle
4 c chicken stock
Instructions
--------------------------------MEAT MIXTURE--------------------------------
2 tb peanut oil
1/2 lb lean ground pork
2 ts bean sauce
1/4 c winter pickle (tiensin tung
-choy); rinsed
This simple and hearty noodle dish is a snap to make. The most interesting
flavor here is the winter pickle which is Chinese cabbage preserved with
salt and garlic. This tasty vegetable is often cooked with meat and bland
vegetables to provide nice flavors. It is ready to use from the crock by
just giving it a quick rinse under cold water. You could use hot bean sauce
in place of bean sauce in this dish for extra zip if desired.
PREPARATION: Cook the noodles in plenty of boiling water until just done.
They should retain some "bite" and not be mushy. This will take four to ten
minutes depending on the type of noodle you use. Drain and rinse the
noodles under cold water to stop the cooking. This could be done ahead of
time if you wish.
COOKING: Bring the chicken stock to a boil, reduce the heat and keep warm.
Meanwhile heat the oil in a frying pan or wok and add the ground pork. Stir
fry over high heat until almost done, about three minutes. Add the bean
sauce and winter pickle. Stir fry for one minute longer. Remove the meat
mixture from the heat and keep warm. Reheat the noodles by dipping briefly
in boiling water if they have cooled off.
Portion the noodles into individual noodle bowls. Add the Chicken broth.
Spoon a portion of the meat mixture on top and serve at once. Makes three
to four servings.
Recipe by: Spice Merchant
Posted to MC-Recipe Digest by "Chateau Stripmine"
on Mar 6, 1998
[Home] Chinese Noodle Soup [Home]
Title: Chinese Noodle Soup
Yield: 6
Ingredients
8 c vegetable stock
8 oz chinese wheat-flour noodles
4 oz oyster mushrooms
1 stems removed and discarded
1 tops cut into 1/4-inch-wide
-strips; (see tip)
20 snow peas
1 stems and strings removed
1/2 c coarsely shredded carrot
2 md scallions; chopped
1/4 c diced red bell pepper
2 tb low-sodium soy sauce; or to
-taste
1 ts minced garlic
1/2 ts red pepper flakes; or to
-taste
1/8 ts ground white pepper; or to
-taste
12 oz silken extra-firm tofu
1 cut into 1/2-inch cubes;
-(about 2 cups)
2 ts dark sesame oil
1 garnish; (optional)
1 chopped scallions
1 toasted sesame seeds
Instructions
Makes 6 servings
The typical proportion of broth to solid ingredients is reversed in this
soup.
Here a large helping of noodles fills the bowls, then the spicy broth,
tofu,
and vegetables are poured atop. Make nothing else for dinner! Serve the
soup
in large bowls with chopsticks and Chinese soupspoons. Adjust the amount of
red pepper flakes if you prefer your soup less fiery.
Pour the vegetable stock into a large saucepan or Dutch oven; cover and
heat
over high heat just until the liquid comes to a boil.
Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell pepper,
soy
sauce, garlic, red pepper flakes, and white pepper. When the liquid returns
to
a boil, reduce the heat to medium cover and cook until the noodles and
vegetables are tender, about 5 minutes.
Gently stir in the tofu cubes and sesame oil; heat until the tofu is warm.
Adjust the seasonings to taste.
To serve, use tongs to fill large soup bowls with the cooked noodles. Ladle
the broth, tofu, and vegetables over the noodles.
ADVANCE PREPARATION: This soup is best when prepared just before serving.
Covered and refrigerated, it will keep for up to 1 day. After standing, the
stock becomes absorbed into the noodles; add more as needed when reheating.
VARIATIONS: Substitute white or shitake mushrooms for the oyster mushrooms.
Per serving: 332 Calories (kcal); 7g Total Fat; (18% calories from fat);
15g Protein; 54g Carbohydrate; 3mg Cholesterol; 2383mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Recipe by: The Complete Soy Cookbook, by Paulette Mitchell, page 52
Converted by MM_Buster v2.0n.
[Home] Chinese Noodles & Gravy (Yee Mein) [Home]
Title: Chinese: Noodles & Gravy (Yee Mein)
Yield: 6 Servings
Ingredients
20 sm chinese mushrooms (or 1 can
- sliced; mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 pk pre-fried noodles (1/2 lb)
1 qt chicken stock
3 ts oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 ts salt
1/2 ts sugar
2 tb oyster sauce
1 ts cornstarch
2 ts water
Instructions
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.
[Home] Chinese Noodles And Gravy (Yee Mein) [Home]
Title: Chinese: Noodles And Gravy (Yee Mein)
Yield: 6 Servings
Ingredients
20 sm chinese mushrooms (or 1 can
- sliced; mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 pk pre-fried noodles (1/2 lb)
1 qt chicken stock
3 ts oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 ts salt
1/2 ts sugar
2 tb oyster sauce
1 ts cornstarch
2 ts water
Instructions
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.
Title: Chinese Noodles
Yield: 1
Ingredients
1/3 c hoisin sauce*
1 tb lower-sodium soy sauce
1 tb rice vinegar
8 oz firm tofu; in 1/2 cubes
8 oz angel hair pasta or thin
-spaghetti
2 ts dark sesame oil
1 c snow peas; in 1 pieces
1 c small broccoli florets
1 c carrots; in thin half rounds
1/2 c onion; in thin half rounds
1 tb sesame seeds; (optional
-garnish)
Instructions
This mildly spiced pasta is quick and easy, and you can serve it hot or
cold! If you like it spicier, add a little more hoisin sauce and some
crushed red pepper when you dress the noodles.
Make marinade: In a small bowl whisk together the hoisin sauce, soy sauce
and rice vinegar. Reserve 2 Tbs of the marinade; pour the rest over the
tofu and stir to coat.
Put the tofu cubes on a nonstick baking sheet and bake at 350o for 20
minutes, turning once. While the tofu bakes, prepare the pasta and
vegetables, as follows.
Break the pasta in half and cook according to package directions. When
done, drain the pasta and toss it with the sesame oil. Add the reserved
marinade and toss again.
Saute the snow peas, broccoli, carrots and onion in a nonstick skillet
(with a little water to prevent sticking) until crisp tender. Add them
along with the baked tofu to the pasta and gently mix. Sprinkle with
sesame seeds. Serve hot or cold.
*Chinese hoisin sauce, a soybean-based cooking and dipping sauce, is
available in Asian groceries and many supermarkets.
Yield: 8 servings Serving size: 1 cup
Per serving: 183 calories, 4 g total fat (0.6 g sat fat), 8 g pro, 30 g
carb, 2.1 g fiber, 200 mg sodium, 0 mg cholesterol. Exchanges: 1-1/2
starch, 1 vegetable, 1/2 medium-fat meat
Recipe by: http://soyfoods.com/SimplySoy/ 3/99
Converted by MM_Buster v2.0l.
[Home] Chinese Nut Cookies [Home]
Title: Chinese Nut Cookies
Yield: 1 Serving
Ingredients
1/2 c butter
2 tb sugar
1 c all-purpose flour
1/2 c chopped nuts
1 ts vanilla
Instructions
Cream butter, add sugar. Add flour and vanilla. Add nuts.
Drop on greased cookie shett.
Bake at 350 degrees for 10 minutes or until brown.
Roll in powder sugar while hot.
- - - - - - - - - - - - - - - - - -
Contributor: Tommy Peacock
Preparation Time: 0:0
Title: Chinese Omelet
Yield: 6 Servings
Ingredients
1/2 c cooked rice
3 eggs, separated
4 tb butter
1/4 ts paprika
4 tb all-purpose flour
1 1/4 ts salt
1/8 ts dry mustard
2 c milk
4 tb grated cheese
Instructions
Cook rice until tender.Rinse with hot and cold water.Make a sauce of
butter,flour,and milk.Cook,until thickened.Beat egg yolks.Add
rice,sauce,seasonings and cheese.Fold in stiffly beaten egg whites.
Preheat oven to 350 degrees.Pour mixture into a greased shallow pan.
Bake @ 350 degrees,35 to 40 minutes.Serves 6.
Title: Chinese Omlette
Yield: 4 Servings
Ingredients
5 eggs
3/4 ts salt
1/2 c green onions w/tops; thinly
-sliced
1 md green bell pepper; finely
-chopped
1 cn waterchestnuts; drained &
-sliced
1 c bean sprouts; drained
1/2 c cooked chicken; diced
1/4 c vegetable oil
Instructions
--------------------------------CHINESE GRAVY-------------------------------
1/2 c chicken broth; or more as
-needed
2 tb cornstarch
2 tb soy sauce
Beat eggs with salt just until yolks and whites are combined and eggs are
slightly foamy. Add scallions, pepper, water chestnuts, bean sprouts and
chicken. Mix. Heat oil in 10" skillet over low heat until very hot. Add egg
mixture and spread vegetables evenly. Cover tightly and do not sitr; oil
should bubble gently so bottom will be golden brown with top set in about
15 minutes. With sharp knife, cut into 4 portions in skillet. With wide
spatula, remove to several thicknesses of paper towels to drain. Serve
brown side up at once with thin Chinese gravy and hot cooked rice.
Serves: 4
FOR CHINESE GRAVY:
Mix cornstarch and broth (2 tbs.) to make a paste. Heat the remainder of
broth. Gradually stir in cornstarch paste to broth. Add soy sauce and cook
until gravy looks clear.
Source: Mountain Measures---Junior League of Charleston, WV. ed. 1974
Recipe by: Mrs. W. O. McMillan
Posted to MC-Recipe Digest by "Bill Spalding" on May
7, 1998
[Home] Chinese Orange Chicken [Home]
Title: Chinese: Orange Chicken
Yield: 3 Servings
Ingredients
--------------------------------CHICKEN-----------------------------------
1 tb soy sauce
1 tb rice wine
2 ts cornstarch
1 1/2 ts minced fresh ginger
1 ts sesame oil
1 lb boned and skinned chicken,
1 cut into 1/2-inch cubes
--------------------------------GARNISH-----------------------------------
2 ts minced fresh orange peel
----------------------------------SAUCE-----------------------------------
2 tb chicken stock
1 1/2 tb soy sauce
1 tb rice wine
2 ts cornstarch
1 ts sesame oil
1 pinch freshly ground white
1 pepper
1/4 c peanut oil
6 to 8 snow peas
1 cooked rice
Instructions
Combine first five ingredients in small bowl. Add chicken and toss
to coat well. Cover and marinate at room temperature at least 30
minutes, stirring occasionally. Soak orange peel in enough water to
cover, about 5 minutes. Drain and set aside. Combine stock, soy
sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.
Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2
minutes. Remove. Heat peanut oil with orange peel; stir-fry 1 minute.
Return chicken to wok with snow peas and soy mixture; stir-fry 3
minutes. Serve immediately over rice.
[Home] Chinese Oriental Pistachio Chicken [Home]
Title: Chinese: Oriental Pistachio Chicken
Yield: 8
Ingredients
8 servings
8 chicken breasts; halved,
-boned and skinned
1 ts garlic powder
1 ts paprika
1 salt and freshly ground;
-black pepper to tast
3 tb safflower oil
2 c beef broth
2 ts cornstarch
1/3 c dry red wine
2 tb oyster sauce
4 green onions; including
1 chopped
1/4 c pistachio nuts; shelled
1 chinese rice noodles
1 pistachio nuts; (optional)
Instructions
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
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Oven Fried Pork Chops [Home]
Title: Chinese Oven Fried Pork Chops
Yield: 4 Servings
Ingredients
1 egg; beaten
3 tb soy sauce; low sodium
1 ts water
1/8 ts ground ginger
1/2 ts garlic powder
4 pork chops; lean, well
-trimmed
1 1/2 c bread crumbs
Instructions
Spray jelly roll pan with non-fat cooking spray. Beat egg, soy sauce,
water, ginger and garlic powder in pie plate. Dip chops into egg mixture;
roll in bread crumbs. Arrange in single layer on prepared pan. Bake at 350
degrees for 30 minutes. Turn, bake 20 minutes longer or until chops are
tender. Do not overcook.
Posted to recipelu-digest Volume 01 Number 474 by Sewgoode
on Jan 8, 1998
[Home] Chinese Oyster Stew [Home]
Title: Chinese Oyster Stew
Yield: 4 Servings
Ingredients
1 cn (10-3/4 ounces) condensed
-chicken b; roth
1 soup can water
2 tb soy sauce
1/4 ts grated gingerroot
1 pn shucked large oysters,
-undrained
2 c chopped chinese cabbage
8 ounces sliced mushrooms
-(about 2-1/; 2 cups)
1/2 c bean sprouts
4 green onions (with tops), cu
- into 1; -inch pieces
Instructions
Heat broth, water, soy sauce and gingerroot to boiling in 3-quart
saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to
boiling reduce heat. Cover and simmer about 2 minutes or until
cabbage is c Ladle stew into bowls and garnish with green onions. 4
SERVINGS; 135 CALORIES PER SERVING.
Title: Chinese Paella
Yield: 1
Ingredients
12 md raw shrimp with shell
4 live mussels - scrubbed or 8
- hard s; hell
1 ; clams
1 tb vegetable oil
1 ts chopped garlic
1 ts chopped ginger
1 onion - diced
6 chicken wing drumettes; (6
-to 8)
1 red bell pepper - seeded and
- choppe; d
12 snow peas
3 c cooked rice; (3 to 4)
1 1/2 c soup stock
2 tb oyster flavored sauce
Instructions
Directions: Remove shrimp legs, leaving shells and tails intact. Cut back
of shrimp with scissors and rinse out sand and veins. Partially boil the
mussels or clams until they just open. Remove and drain well. Place wok
over high heat until hot. Add oil and swirl. Add garlic, ginger, and
onion. Cook and stir until onion is soft and translucent. Add chicken
and cook or 3 minutes. Remove chicken and set aside. Add bell pepper and
snow peas and cook for one minute. Add rice, stock, and oyster sauce.
Stir to combine. Arrange chicken and shrimp on top of rice. Reduce heat,
cover and simmer for 18-20 minutes until liquid is absorbed.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Pan Fried Dumplings [Home]
Title: Chinese Pan Fried Dumplings
Yield: 1 Servings
Ingredients
1 -
1/2 lb ground pork
2 oz baby shrimp
2 or 3
1/2 md green onion -- finely
1 chopped
1 tb light soy sauce
1 tb oil -- of your choice
1 salt and pepper
----------------------------Filling-----------------------------------
1 shitake mushrooms -- diced
Instructions
Mix all the above ingredients together and depending on the size of
your wraps, use either teaspoon of tablespoon to fill the wraps. Fill
and fold it into a half moon shape. From here, you just fry them up
on a low to medium heat for about 10 minutes, flipping every so
often. Keep in mind that you'll also have to be careful about making
sure the pork is well done too.
You can also steam or deep fry them too.
As for sauces...
1 oz of light soy 1 oz of the cooking oil of your choice 1 Tbsp of
sugar
Mix the sugar and soy together, heat the oil up and then pour it
into the sugar/soy mixture. I'm not sure why this is done, but I
just remember my parents doing it that way.
You might also want to try chinese chili sauce, rice vinegar (regular
malt vinegar, the stuff you use on fish 'n chips is much better IMO.)
Recipe By : yu105639@laurel.yorku.ca (William Ing)
Title: Chinese Pancake
Yield: 1
Ingredients
3 eggs
2 tb chopped herbs; eg parsley,
-chervil
4 spring onions; white part
-only
1 mackerel fillet
1 flour for dredging
1 egg; beaten
50 g couscous
1 knob butter
1 olive oil
Instructions
Preheat the oven to 200c/400f.
1 Whisk the eggs in a bowl with the herbs. Melt the butter in a small
frying
pan, and pour in the eggs. When set, flip over. Heat a little oil on a
griddle
pan, and add the spring onions. Grill all sides.
2 Dredge the fish in some flour, dip in the beaten egg and coat with
couscous.
Grill in the same pan, and transfer to the oven for 5-10 minutes. Serve on
the
pancake with the spring onions.
Converted by MC_Buster.
Per serving: 664 Calories (kcal); 22g Total Fat; (30% calories from fat);
67g Protein; 45g Carbohydrate; 846mg Cholesterol; 529mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Pancakes #1 [Home]
Title: Chinese Pancakes #1
Yield: 6 Servings
Ingredients
2 c flour (approximately)
3/4 c boiling water
1 sesame oil
Instructions
Place flour in mixing bowl & make a well in the center. Add water, stirring
quickly w/ fork until a rough dough has formed. It shouldn't be too sticky
& you may not need all the water. Turn dough onto lightly floured
board,knead until smooth (10 min.), adding more flour if necessary Place
dough in mixing bowl & cover. Allow to rest 30 min. Moisten hands w/ sesame
oil. Pull off golf ball-sized pieces of dough & flatten them. Brush top of
each ball w/sesame oil, place another flattened ball on top. With rolling
pin roll pair of pancakes out together to form a 6-8 in. circle. Repeat w/
all dough. Place each set of pancakes on baking pan,bake in moderate
oven(325-350) for 1-2 min.,until 1 side puffs up. Repeat on other side.
Pull pancakes apart while still warm. Let cool. Fold each in 1/4's, place
on aluminum foil. Wrap each like package, place on rack over water. Steam
5-10 min.
MING'S
YORK ROAD; BALTIMORE
TO BE USED W/ MOU SOU PORK
From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Pancakes #2 [Home]
Title: Chinese Pancakes #2
Yield: 1 Servings
Ingredients
2 c flour
1 c boiling water
3 tb oil for brushing
Instructions
Measure the flour into a large bowl and add the boiling water gradually as
you stir with chopsticks or a wooden spoon until the mixture resembles
lumpy meal. Press the mass into a large ball.
Dust your work surface with flour and turn the dough out onto it. Knead
it, pushing with the heels of your hands and turning it, for 5 minutes,
until it is no longer sticky. Dust lightly with flour whenever necessary.
Cover with a damp cloth and let it rest for 30 minutes.
Flour the work surface again and knead the dough another 5 minutes until
it is soft and smooth, dusting with flour when necessary. Shape the dough
into a log, cut it in half lengthwise, and then roll each half back and
forth with your palms to form a sausage shape about 15 inches long. Cut
each sausage into 1-inch pieces and stand them up on their edges on a
floured surface.
Brush 1 side of a piece of dough with oil and press this side onto another
piece; then roll into a double pancake measuring about 6 inches in
diameter. Repeat until you have made 15 double pancakes. Doubling is to cut
the pan baking time and effort in half.
Heat a heavy skillet over low heat until hot. Place a pancake in the
center and "bake" it for about 1-1/2 minutes, until the surface puffs into
a bubble and the bottom is speckled with small light brown spots. Flip and
bake the other side about 45 seconds. These pancakes should be soft and
slightly chewy. The crucial point in making them is the heat level; if the
pan is too hot the pancakes will be covered with large burned spots and if
it is not hot enough the pancake will dry out in cooking. Be careful to
bake only 1-1/2 minutes and test for light brown spots, and you'll have a
perfect pancake. ake.
Remove the double pancake to a plate while you put another one into the
skillet; then peel off the finished top one to give you 2 individual
pancakes. Fold each one to make a half moon and place on a plate. Repeat
the baking, peeling and folding until all 30 pancakes are made, lowering
heat if pancakes are browning too fast.
Steam the folded pancakes on a heatproof plate for 5 minutes before
serving them. You may make them hours or days in advance, and you can
freeze them. Wrap tightly in plastic for refrigerating or freezing. Reheat
by steaming 10 to 15 minutes until soft and resilient.
EASTMAN@SOLSTICE.JPL.NASA.GOV
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Pancakes B1 [Home]
Title: Chinese Pancakes B1
Yield: 6 Servings
Ingredients
2 c flour (approximately)
3/4 c boiling water
1 sesame oil
Instructions
Place flour in mixing bowl & make a well in the center.Add
water,stirring quickly w/ fork until a rough dough has formed. It
shouldn't be too sticky & you may not need all the water. Turn dough
onto lightly floured board,knead until smooth (10 min.),adding more
flour if necessary Place dough in mixing bowl & cover. Allow to rest
30 min. Moisten hands w/ sesame oil. Pull off golf ball-sized pieces
of dough & flatten them. Brush top of each ball w/sesame oil,place
another flattened ball on top. With rolling pin roll pair of pancakes
out together to form a 6-8 in. circle. Repeat w/ all dough. Place
each set of pancakes on baking pan,bake in moderate oven(325-350) for
1-2 min.,until 1 side puffs up. Repeat on other side. Pull pancakes
apart while still warm. Let cool. Fold each in 1/4's, place on
aluminum foil. Wrap each like package, place on rack over water.
Steam 5-10 min. Temperature(s): HOT Effort: AVERAGE Time: 00:50
Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED W/
MOU SOU PORK
[Home] Chinese Pancakes [Home]
Title: Chinese Pancakes
Yield: 6
Ingredients
------------------------FOR THE PANCAKES------------------------------
8 oz plain flour; (225g)
1/2 pt water; (300 ml )
1 ts sunflower oil; (5ml spoon)
------------------------FOR THE FILLING-------------------------------
4 oz beansprouts; (100g)
1 a bunch of spring onions;
-trimmed and sliced
1 ; lengthways
1 8 ounces can
-water-chestnuts; drained an
1 ; (227g)
1 inch; (2.5cm) piece of
1 ; root ginger, peeled
1 ; and very finely
1 ; chopped
4 tb hoisin sauce; (4x15 ml
-spoon)
2 tb dry sherry; (2x15 ml spoon)
Instructions
1. Sieve the flour into a bowl. Boil the water and the oil and pour into
the flour. Stir until blended and knead well for up to 3 minutes.
2. Divide into 2 pieces and roll each into a sausage shape. Cut each
''sausage'' into 6 pieces (12 pieces in all). Roll out each piece to a
circle 6 inches (15 cm) in diameter, and sandwich two together.
3. Heat the frying pan, without fat, to a moderate heat. Put one
''sandwich'' in at a time, and turn it over when brown spots appear on the
underside. Cook the other side, and peel the pancakes apart after
removing them from the pan.
4. Cover with damp tea-towel, while you cook the other pancakes. Put all
the filling ingredients in a pan, and toss until they are heated through.
5. Divide them between the pancakes, roll them up and eat immediately
with your fingers.
Converted by MC_Buster.
NOTES : The ''lotus leaf'' pancakes are just right for low-fat dishes.
Here is one suggestion for a filling with Chinese flavour, but any
savoury filling could be used.
Converted by MM_Buster v2.0l.
[Home] Chinese Pasta Primavera - Sam Choy [Home]
Title: Chinese Pasta Primavera - Sam Choy
Yield: 8
Ingredients
1 lb linguine
1 tb olive oil
1 tb butter
1 md red bell pepper; cut into
-strips
1 md yellow bell pepper; cut into
- strips
2 md zucchini; trimmed
1 but not peeled; sliced
1/2 lb broccoli florets
1/2 lb asparagus; cut
1 into 1-inch pieces
1/2 lb sugar snap peas
1 or snow peas; trimmed
6 shallots or green onions;
-thinly sliced
1 clove fresh garlic; minced
1/4 c chopped fresh cilantro
2 tb chopped fresh basil;
-preferably
1 thai basil or sweet basil
1 salt and pepper; to taste
1 tb soy sauce
1/4 c freshly grated parmesan
-cheese
Instructions
Fill a large pot with water; and begin heating it for the pasta.
Heat the oil and butter in a large skillet or wok and stir-fry the
vegetables, onions and garlic for about 3 minutes. Add the cilantro and
basil and cook another minute, or until vegetables are done to your taste
-- they should be a little crunchy.
When water boils, add linguine and cook according to package directions;
it should be al dente.
Season the vegetables with salt and pepper, mix with soy sauce, toss with
pasta and sprinkle with Parmesan cheese. Yields 8 servings.
Published 04/18/1999(Sun) by Orlando Ramirez, for The Press-Enterprise:
"The Primavera concept." DID YOU KNOW: In the mid-1970s, Sirio Maccioni
of New York's Le Cirque restaurant concocted a pasta dish that was loaded
with vegetables. Maccioni dubbed it pasta primavera -- spring pasta --
and a whole new way of eating spaghetti came into being as the dish made
its way onto other restaurant menus, then was adapted for home use by
hosts wanting to impress guests.
NOTES : Hawaiian chef Sam Choy takes the essential primavera selection of
vegetables -- zucchini, bell peppers and broccoli -- and adds
asparagus, snap peas and a mix of basils and cilantro with soy
sauce.
Recipe by: Sam Choy's Island Flavors (Hyperion)
Converted by MM_Buster v2.0l.
[Home] Chinese Pasta Salad With Creamy Ginger Dressi [Home]
Title: Chinese Pasta Salad With Creamy Ginger Dressi
Yield: 4 Servings
Ingredients
1 lb precooked shanghai noodles
1 dash sesame oil for noodles
1/2 lb snow peas
1/2 lb shrimp, shelled deveined
2 tb coriander, chopped
2 tb scallions, minced
1 tb oil
----------------------------SHRIMP MARINADE-------------------------------
1 ts salt
1/4 ts white pepper
1/2 ts chinese cooking wine
--------------------------------DRESSING----------------------------------
3 tb fresh ginger, grated
1 small garlic clove, crushed
1 egg yolk
1 ts egg white
2 ts lemon juice
2/3 c vegetable oil (not olive)
1 1/2 ts soy sauce
2 1/2 tb sesame oil
1 tb cream
Instructions
Mix the marinade ingredients in a small bowl and add shrimp. Blanch
the noodles, rinse under cool water and sprinkle with sesame seed
oil, toss, and set aside. (You may want to trim noodles with scissors
to about 4 inches in length, to make serving easier.) Blanch whole
snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is
hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg yolk, egg white,
and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow
peas. Mix in dressing to tastee. Garnish with scallions and
coriander. Serve at room temperature.
[Home] Chinese Pasta Salad With Creamy Ginger Dressin [Home]
Title: Chinese Pasta Salad With Creamy Ginger Dressin
Yield: 4 Servings
Ingredients
1 lb precooked shanghai noodles
1 ea dash sesame oil for noodles
1/2 lb snow peas
1/2 lb shrimp, shelled deveined
2 tb coriander, chopped
2 tb scallions, minced
1 tb oil
------------------------SHRIMP MARINADE-------------------------------
1 ts salt
1/4 ts white pepper
1/2 ts chinese cooking wine
----------------------------DRESSING----------------------------------
3 tb fresh ginger, grated
1 ea small garlic clove, crushed
1 ea egg yolk
1 ts egg white
2 ts lemon juice
2/3 c vegetable oil (not olive)
1 1/2 ts soy sauce
2 1/2 tb sesame oil
1 tb cream
Instructions
Mix the marinade ingredients in a small bowl and add
shrimp. Blanch the noodles, rinse under cool water
and sprinkle with sesame seed oil, toss, and set
aside. (You may want to trim noodles with scissors to
about 4 inches in length, to make serving easier.)
Blanch whole snow peas and set aside. Heat wok, add
1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg
yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles,
shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room
temperature.
[Home] Chinese Pasta Salad With Creamy Ginger Dressing [Home]
Title: Chinese Pasta Salad With Creamy Ginger Dressing
Yield: 4 Servings
Ingredients
1 lb precooked shanghai noodles
1/2 lb snow peas
2 tb coriander, chopped
1 ea dash sesame oil for noodles
1/2 lb shrimp, shelled deveined
2 tb scallions, minced
----------------------------1 tb Oil----------------------------------
1 ts salt
1/4 ts white pepper
------------------1/2 ts Chinese cooking wine-------------------------
3 tb fresh ginger, grated
1 ea egg yolk
2 ts lemon juice
1 1/2 ts soy sauce
1 tb cream
1 ea small garlic clove, crushed
1 ts egg white
2/3 c vegetable oil (not olive)
2 1/2 tb sesame oil
Instructions
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the
noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
and set aside. (You may want to trim noodles with scissors to about 4
inches in length, to make serving easier.) Blanch whole snow peas and set
aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food processor,
mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix
in dressing to tastee. Garnish with scallions and coriander. Serve at room
temperature.
[Home] Chinese Pasta Salad With Shellfish [Home]
Title: Chinese Pasta Salad With Shellfish
Yield: 6 Servings
Ingredients
1 1/2 c snow peas
250 g rice vermicelli
1 red pepper; sliced thin
1/2 cucumber; sliced thin
6 oz shrimp; cooked
130 g crabmeat
1 tb fresh ginger; chopped fine
1 cl garlic; chopped
2 tb sesame oil
1/2 ts black pepper
1 1/2 ts salt
2 tb lemon juice
3 ts vegetable oil
1 ts red wine vinegar
Instructions
Wash and trim snow peas. Place them in a bowl and pour in enough
boiling water to cover them. Let stand 10 minutes; drain and set
aside. Cook the noodles in plenty of boiling water for 3 to 4
minutes. Drain in colander, rinse with cold water and set aside. In
large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp
and crabmeat. In a small bowl, combine ginger, garlic, sesame oil,
pepper, salt, vegetable oil, lemon juice and vinegar. Pour this
dressing over the other ingredients and mix thoroughly. Chill before
serving.
[Home] Chinese Pasta Salad [Home]
Title: Chinese Pasta Salad
Yield: 6 Servings
Ingredients
16 oz linguine
1 c vegetable broth
1/2 c soy sauce
1/2 c rice vinegar
1 tb sherry
1 tb sugar
1 tb cornstarch
1 1/2 ts minced fresh ginger
1/2 ts crushed red pepper
1 ds dark sesame oil
1 red bell pepper
thinly sliced into 1-inch
-strips
1 green bell pepper
thinly sliced into 1-inch
-strips
8 oz frozen baby pea pods; thawed
13 oz smoked tofu; cubed
(2 6.5-ounce packages)
1 bn green onions; chopped
1/3 c chopped fresh cilantro
several twists of freshly
-ground
black pepper; (optional)
Instructions
Preparation Time: 20 minutes
Cooking Time: 8 to 10 minutes
Chilling Time: 2 hours
Servings: 6
Bring a large pot of water to a boil. Drop in the linguine and cook until
just tender, 8 to 10 minutes. Drain and rinse under cool water. Set
aside.
Combine 1/2 cup of the broth with the soy sauce, rice vinegar, sherry,
sugar, cornstarch, ginger, crushed red pepper, and sesame oil. Set aside.
Place the remaining 1/2 cup of broth in a large nonstick frying pan. Add
the bell peppers and cook, stirring frequently, for 2 to 3 minutes. Add
the peas and cook another minute. Add the tofu, cooked linguine, and the
liquid mixture. Cook, stirring constantly, until the mixture boils and
thickens. Stir in the green onions and cilantro. Mix well. Place in a
covered bowl and refrigerate at least 2 hours before serving. Check the
seasoning before serving and add a little more soy sauce and some black
pepper, if desired.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Contributor: McDougall Program for Women, page 262
Preparation Time: 0:00
[Home] Chinese Peanut Dressing [Home]
Title: Chinese Peanut Dressing
Yield: 1 Serving
Ingredients
1 Half-inch-thick slice fresh
-ginger; peeled, halved
8 Garlic cloves; peeled
1 ts Hot chile paste; or more to
-taste
1/2 c Smooth peanut butter; more
-if necessary
1/4 c Soy sauce
3 1/2 tb Sugar
3 1/2 tb Chinese black vinegar
(or use Worcestershire
-sauce)
3 tb Toasted sesame oil
5 tb Chinese Chicken Broth or
-water; more if necessary
Instructions
In a food processor fitted with the metal blade or in a blender, finely
chop the ginger and garlic. Add the remaining ingredients in the order
listedand process until smooth. The dressing should be the consistency of
heavy cream. If it is too thick, add more water or chicken broth; if too
thin, add more peanut butter.
Refrigerated, in a covered container, the dressing will keep for 2
to 3 weeks.
This recipe yields 1 3/4 cups.
Recipe Source:
COOKING LIVE with Sara Moulton
From the TV FOOD NETWORK - (Show # CL-8812 broadcast 02-03-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-12-1998
- - - - - - - - - - - - - - - - - -
Contributor: Sara Moulton
Preparation Time: 0:00
[Home] Chinese Peanut Sauce [Home]
Title: Chinese Peanut Sauce
Yield: 1
Ingredients
6 tb peanut butter
1/4 c water
3 tb light soy sauce
6 tb dark soy sauce
6 tb tahini
1/2 c dark sesame oil
2 tb sherry
4 tb rice wine vinegar
1/4 c honey
4 cloves garlic large
2 heaped tsp minced ginger
1/2 c hot water
1 tb hot pepper oil; (1 to 2)
Instructions
Chopped cilantro, red onions slices,green onions, and cucumbers for garmish
Thin the ground mixture with hot water to whipping cream consistency before
use.
Per serving: 2530 Calories (kcal); 221g Total Fat; (75% calories from fat);
43g Protein; 116g Carbohydrate; 0mg Cholesterol; 2381mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 41 1/2 Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Peanut Sauce2 [Home]
Title: Chinese Peanut Sauce2
Yield: 1
Ingredients
------------------COMBINE IN A BLENDER TILL SM------------------------
6 tb peanut butter
1/4 c water
3 tb light soy sauce
6 tb dark soy sauce
6 tb tahini
1/2 c dark sesame oil
2 tb sherry
4 tb rice wine vinegar
1/4 c honey
4 cloves garlic large
2 heaped tsp minced ginger
1/2 c hot water 1 or
2 tb hot pepper oil [lime juice
-if you w; ish]
Instructions
Chopped cilantro, red onions slices, green onions, and cucumbers for garish
Here's a peanut sauce recipe that can be used for dipping or for tossing
cooked noodles in.
Thin the ground mixture with hot water to whipping cream consistency before
use.
Source: This recipe is from Cooking Japanese Style by Mark Gregory and
Yuzaburo Mogi (
Converted by MC_Buster.
Per serving: 2410 Calories (kcal); 207g Total Fat; (74% calories from fat);
43g Protein; 116g Carbohydrate; 0mg Cholesterol; 2378mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 38 1/2 Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Peanut Sauce3 [Home]
Title: Chinese Peanut Sauce3
Yield: 1
Ingredients
------------------COMBINE IN A BLENDER TILL SM------------------------
6 tb peanut butter
1/4 c water
3 tb light soy sauce
6 tb dark soy sauce
6 tb tahini
1/2 c dark sesame oil
2 tb sherry
4 tb rice wine vinegar
1/4 c honey
4 cloves garlic large
2 heaped tsp minced ginger
1/2 c hot water 1 or
2 tb hot pepper oil [lime juice
-if you w; ish]
Instructions
Chopped cilantro, red onions slices, green onions, and cucumbers for garish
Here's a peanut sauce recipe that can be used for dipping or for tossing
cooked noodles in.
Thin the ground mixture with hot water to whipping cream consistency before
use.
Source: This recipe is from Cooking Japanese Style by Mark Gregory and
Yuzaburo Mogi (
Per serving: 2410 Calories (kcal); 207g Total Fat; (74% calories from fat);
43g Protein; 116g Carbohydrate; 0mg Cholesterol; 2378mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 38 1/2 Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Pear Apple Sorbet [Home]
Title: Chinese Pear Apple Sorbet
Yield: 6 Servings
Ingredients
6 lg chinese pear apples
6 tb chinese apple wine (or other
- apple; wine, or apple juic
1 lg lemon; juice of
1/2 c vanilla sugar
1 c water
Instructions
Date: Mon, 22 Apr 1996 23:15:02 -0700 (PDT)
From: "Tina D. Bell"
Recipe from Bon Appetit
Make this a day ahead to allow flavors to mellow.
Puree pear apples in processor or blender. Add wine or juice and mix well.
Dissolve sugar in water and add to fruit mixture, blending thoroughly.
Transfer to ice cream machine and freeze according to manufacturers
directions. (This will give best results, but you can freeze in
containers, then break up and reprocess just before serving). Just before
serving, return to processor and mix until slightly softened. Serve
immediately.
FATFREE DIGEST V96 #112
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Chinese Peas And Water Chestnuts [Home]
Title: Chinese Peas And Water Chestnuts
Yield: 6 Servings
Ingredients
1 lb chinese peas
1 6 1/2 can water chestnuts
1/2 c sliced mushrooms
Instructions
Remove the ends and strings from the peas, leaving the edible pod.
Cook them in boiling water for five minutes. Drain the water
chestnuts and slice them thinly. Saute the mushrooms in two
tablespoons of butter for three minutes. Add the water chestnuts and
the mushrooms to the peas, simmer together one minute more and serve
immediately.
Taken from back of a 1974 calendar, from a local Hawaiian newspaper
Title: Chinese Peas
Yield: 4 Servings
Ingredients
1/2 lb chinese pea pods
1 tb oil
1/2 c waterchesnuts, sliced
1 c chicken broth
1 tb cornstarch
2 tb cold water salt soy sauce
-(optional; )
Instructions
**Serve these sparkling peas alongside any main dish, it doesn't have
to be Chinese.
Snap ends from pea pods and remove strings. Heat oil in skillet. Add
peas, water chestnuts and stock. Cover and cook over high heat 3
minutes. Combine cornstarch and cold water. Push vegetables to one
side and add cornstarch mixture to liquid. Cook, stirring, until
slightly thickened. Season to taste with salt. Serve with soy sauce,
if desired.
(C) 1993 The Los Angeles Times Converted by MMCONV vers. 1.50
[Home] Chinese Pepper Chicken [Home]
Title: Chinese Pepper Chicken
Yield: 6 Servings
Ingredients
3 tb vegetable oil
1 tb soy sauce
1 clove garlic -- minced
1 1/2
1 chopped
1 ts cornstarch
3 boneless skinless chicken
1 breasts -- cut in 1/2
1 strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 c green onions -- chopped
3/4 c water
1/2 ts sugar
2 tb soy sauce
2 ts cornstarch
1 ts sesame oil
1 tb rice wine
1 ginger root slice --
Instructions
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.
Recipe By : Elizabeth Powell
[Home] Chinese Pepper Steak #1 [Home]
Title: Chinese Pepper Steak #1
Yield: 6 Servings
Ingredients
1 1/2 lb top round steak
2 tb vegetable oil
1 clove garlic, minced
1 ts salt
1 c beef broth
1 c julienned bell pepper
1 c thinly sliced celery
1/4 c thinly sliced onion
1/2 c coca-cola
2 md ripe tomatoes
2 1/2 tb cornstarch
1/4 c coca-cola
1 tb soy sauce
1 hot cooked rice
Instructions
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 Coca-Cola. Cover and simmer for 5 minutes.
Do not overcook; the vegetables should be crisp-tender. Peel the
tomatoes; cut into wedges and gently stir into meat mixture. Blend
cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into
the meat mixture until the sauce thickens, about 1 minute, stirring
lightly with a fork. Serve over hot rice. From: "International
Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola
Company, 1981.
[Home] Chinese Pepper Steak #2 [Home]
Title: Chinese Pepper Steak #2
Yield: 6 Servings
Ingredients
1 lb round steak
1 onion
1/4 c butter
1 garlic
1/2 ts salt
4 tb soy sauce
1/2 ts sugar
1 cn bean sprouts
1 c tomatoes
1 inch pieces green pepper
1/2 tb cornstarch
1 cooked rice
Instructions
Slice steak in short thin pieces. Heat butter, salt, onions, and
garlic in skillet and in it cook beef until brown. Add soy sauce and
sugar; cover and cook 5 minutes. Add bean sprouts, tomatoes, and
peppers; cover and cook 5 minutes. Stir in corn starch. Serve over
rice.
[Home] Chinese Pepper Steak #3 [Home]
Title: Chinese Pepper Steak #3
Yield: 6 Servings
Ingredients
1 lb round steak, cut into thin
-strips
2 to 3 t olive oil
1/2 c onions, chopped
3 cloves garlic, chopped
2 green peppers, cut into thin
- strips
1/2 c celery, chopped
1/4 ts pepper
1/2 cn consomme, undiluted
1 tb cornstarch
2 tb water
2 ts soy sauce
Instructions
Saute steak in oil until brown. Add next six ingredients. Cover and
simmer 30 minutes. Blend cornstarch with water and soy sauce. Add to
meat mixture and stir just until thickened. Serve with rice or pasta.
SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92
[Home] Chinese Pepper Steak - With Coke [Home]
Title: Chinese Pepper Steak - With Coke
Yield: 6
Ingredients
1 lb top round steak; or
1 boneless sirloin; (1 to
-1-1/2 lbs)
2 tb oil
1 md clove garlic; minced
1 ts salt
1 c beef broth; or bouillon,
-canned and u
1 c green pepper; cored, seeded,
- cut in
1 thin strips
1 c celery; thinly sliced
1/4 c onions; thinly sliced
1/2 c coca-cola
2 md tomatoes; ripe
2 1/2 tb cornstarch
1/4 c coca-cola
1 tb soy sauce
1 rice; cooked and hot
Instructions
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.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Pepper Steak Coca-Cola [Home]
Title: Chinese Pepper Steak Coca-Cola
Yield: 6 Servings
Ingredients
1 1/2 lb top round or sirloin steak,
1 boneless
2 tb oil
1 clove garlic, minced
1 ts salt
1 c beef broth (bouillon),
1 canned and undiluted
1 c green bell pepper, cored,
1 seeded, and cut into
1 thin strips
1 c celery, thinly sliced
1/4 c onions, thinly sliced
1/2 c coca-cola
2 md tomatoes, ripe
2 1/2 tb cornstarch
1/4 c coca-cola
1 tb soy sauce
1 rice, cooked and hot
Instructions
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
[Home] Chinese Pepper Steak [Home]
Title: Chinese Pepper Steak
Yield: 4 -5 Serving
Ingredients
1 lb (to 1-1/2 lb.) round steak
2 tb oil
1 garlic clove, minced
1/2 ts salt
1/4 ts pepper
1/4 c soy sauce
1 ts sugar
1 c bean sprouts, fresh or
1 . canned, drained
1 c canned tomatoes, cut up
2 green peppers, seeded and
1 . cut into strips
1 tb cornstarch
2 tb cold water
4 green onions, sliced
Instructions
Slice steak into narrow strips. In skillet or slow-cooking pot with
browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy
sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn
control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve
cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes
or until thickened. Sprinkle with onions. Makes 4 to 5 servings.
From "Crockpot Cookery" by Mable Hoffman, (C) 1976, Bantam Books.
Typed for you by Iris Grayson. Cooking Echo 03/16/95
[Home] Chinese Pepper Steak2 [Home]
Title: Chinese Pepper Steak2
Yield: 4 Servings
Ingredients
1 lb beef round steak; (up to 1
-1/2
-- pounds)
2 tb vegetable oil
1 clove garlic; , minced
1/2 ts salt
1/4 ts pepper
1/4 c soy sauce
1 ts sugar
1 c bean sprouts; fresh or
-canned,
-- drained
1 c canned tomatoes; cut up
2 md green bell peppers; seeded
-and, cut
-- into strips
1 tb cornstarch
2 tb cold water
4 green onions; , sliced
Instructions
Slice steak into narrow strips. In skillet or slow-cooking pot with
browning unit, brown steak in oil. Combine with garlic, salt, pepper,
soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours.
Turn control to high. Add bean sprouts, tomatoes, and green peppers.
Dissolve cornstarch in water. Stir into pot. Cover and cook on high
15-20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5
servings.
- - - - - - - - - - - - - - - - - -
Contributor: "Crockpot Cookery" by Mable Hoffman,1976, Bantam Books
Preparation Time: 0:00
[Home] Chinese Pickled Vegetable [Home]
Title: Chinese Pickled Vegetable
Yield: 6 Servings
Ingredients
------------------------PUPUS TO DA MAX-------------------------------
6 large cucumbers
1 fresh ginger
1 1/2 c sugar
1/4 c hawaiian salt
1 c japanese vinegar
Instructions
: Cut cucumbers, cut into 1/2 inch pieces. Add a few slices of
ginger, cut into strips. Add salt. Let stand for several hours, rinse
and drain. Boil vinegar and sugar. Cool and pour over vegetables.
From:Pupus To Da Max Orgin:Where I Live There are Rainbows, Beverly
Lee Formatted by: Dorie Villarreal
From: Jr Byers Date: 09 Nov 96 International
Cooking Ž
Title: Chinese Pickles
Yield: 3 Jars
Ingredients
1 c vinegar
1 c sugar
1 c water
2 tbsp. fresh or candied
-ginger (not ground; ), chop
1 various raw vegetables cut
-into bit; e-size pieces (su
1 --cauliflower, broccoli,
-peppers, c; ucumbers, etc.)
Instructions
In a large jar, crock or bowl combine vinegar, sugar, water and ginger. Add
vegetables (liquid should cover vegetables). Allow to set 24 hours,
covered.
Keeps 2 to 3 weeks. Keep container covered, but it's not necessary to
refrigerate.
[Home] Chinese Pigs' Tail & Peanut Soup [Home]
Title: Chinese Pigs' Tail & Peanut Soup
Yield: 6 Servings
Ingredients
1 lb pigs' tails
1 c raw virginia peanuts or
-blanched al; monds
1 sl fresh ginger root
1 tb choong toy (salted,
-preserved turni; p)
1 ts salt
1/2 c chopped green onions, with
-tops
Instructions
Clean and parboil pigs' tails according to Steps I and II in the basic
instructions; cut in 2-inch lengths. Return to the pot with 2 quarts
fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add
the green onions just before serving.
Serves 6 to 8.
All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
[Home] Chinese Pigs' Tail And Peanut Soup [Home]
Title: Chinese Pigs' Tail And Peanut Soup
Yield: 6 Servings
Ingredients
1 lb pigs' tails
1 c raw virginia peanuts or
-blanched al; monds
1 sl fresh ginger root
1 tb choong toy (salted,
-preserved turni; p)
1 ts salt
1/2 c chopped green onions, with
-tops
Instructions
Clean and parboil pigs' tails according to Steps I and II in the basic
instructions; cut in 2-inch lengths. Return to the pot with 2 quarts
fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add
the green onions just before serving.
Serves 6 to 8.
All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
[Home] Chinese Pineapple Chicken (Bow Luo Gai) [Home]
Title: Chinese Pineapple Chicken (Bow Luo Gai)
Yield: 4 Servings
Ingredients
1 lb chicken parts
1 stalk celery
1 cn 8-oz. chunk style pineapple
1/2 c water
1/2 tb catsup
1 tb rice vinegar
1 1/4 tb sugar
1 dash of salt
1 ts cornstarch for thickening
2 ts cold water for thickening
2 c oil for deep frying
----------------------------MARINADE----------------------------------
1/2 ts salt
1/2 ts sugar
1 ts thin soy sauce
1 dash of pepper
1 thin slice ginger, chopped
-----------------------------BATTER-----------------------------------
1 lg egg
1 tb water
2 1/2 tb flour
3 tb cornstarch
Instructions
1. Skin and bone chicken. Cut intl 1 1/2" cubes.
2. Sprinkle chicken with each of the ingredients
listed under "marinade," mix well and marinate for 1/2
hour.
3. Cut celery into 1 1/2" pieces; then, cut each piece
lengthwise into strips, juilenne style.
4. Drain pineapple, saving the juice.
5. Prepare batter by beating the egg, adding the
water, flour and cornstarch. Mix thoroughly.
6. Heat oil to 350 degrees in a small saucepan.
7. Dip chicken in batter and drop into the hot oil.
Deep-fry for 10 minutes. Remove and drain off excess
oil.
8. In wok, combine pineapple juice, water, catsup,
vinegar, sugar and dash of salt. Bring to a boil.
9. Add celery, chicken and pineapple. Cook for 1
minute over high heat.
10. Add thickening made by combining cornstarch and
cold water. Cook for 1 minute and serve.
SOURCE: Chopsticks, Clever, and Wok.
[Home] Chinese Pit Stickers [Home]
Title: Chinese Pit Stickers
Yield: 64
Ingredients
2 c napa/green cabbage finely
-chopped
1 ts salt
1/2 lb shrimp; peel, devein finely
- chop
1 lb lean ground pork
2 tb light-colour soy sauce
2 tb rice; sherry, or white
1 ; wine
1 tb green onion; chopped
1 tb sesame oil
2 ts gingerroot; minced
1 garlic clove; minced
64 wonton wrappers [=2 pkgs]
1/4 c vegetable oil
1 c chicken stock; or water
--------------------------DIPPING SAUCE-------------------------------
2 tb light-coloured soy sauce
1 tb rice vinegar
1 ts gingerroot; minced
Instructions
1. In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out
liquid. Squeeze any liquid from shrimp. In large bowl, mix cabbage, shrimp,
pork, soy sauce, wine, onion, oil, ginger and garlic.
[Filling can be covered and refrigerated for up to 6 hours.] 2. With 3-inch
round cutter, cut wonton wrappers into circles, keeping covered with damp
cloth to prevent drying out. Working with 4 wrappers at a time, brush edges
lightly with water. On 1 half of each round, pinch four 1/4-inch pleats.
3. In rounded hollow of each wrapper, place 2 ts filling; fold pleated side
over filling, matching edges and pressing out all air. Press edges to seal.
4. Arrange, seam side up, on waxed paper-lined sheet, curving into crescent
shape and pressing lightly to flatten bottom.
[Dumplings can be prepared to this point, covered with plastic warp and
refrigerated for up to 24 hours, or frozen, then stored in airtight
container
for up to 1 week; thaw in refrigerator before continuing.] Cover with damp
cloth.
5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16
dumplings in each, flat side down, for 1 minute or until golden on bottom.
Pour 1/4 cup stock into each pan; reduce heat to low. Cover and cook,
without
turning, for 7 minutes or until dumplings are translucent and most of the
liquid has evaporated.
6. Uncover and increase heat to medium; cook for 5-7 minutes or until
liquid
evaporates and bottoms are dark brown. Drain on paper towel. Transfer to
dish;
keep warm. Wipe pan; repeat with remaining dumplings.
Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve with hot
or
warm dumplings.
Source: Canadian Living magazine, Feb 95 Presented in article "Cooking
Lesson"
Recipe by Canadian Living Test Kitchen
Per serving: 15 Calories (kcal); 1g Total Fat; (69% calories from fat); 1g
Protein; trace Carbohydrate; 5mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Chinese Pizza
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
CRUST: 1 package active dry yeast 2 teaspoons sugar
1 1/4 cups warm water 2 tablespoons salad oil 1 teaspoon salt 4
cups flour
SAUCE FOR CRUST: 3 tablespoons hoisin sauce 3 tablespoons catsup 1
teaspoon sesame-oil
2 tablespoons oil 2 cloves garlic, finely minced 2 or 3 slices ginger
grated 1 cup thinly sliced Chinese sausages
1/2 cup shredded water chestnuts
1/2 cup bamboo shoots, shredded 4 or 5 dried black mushrooms,
shredded 1 or 2 stalks green onion, shredded
3/4 onion, sliced 1 bell pepper, shredded 1 tablespoon soy
sauce 2 tablespoons hoisin sauce 2 tablespoons catsup 2 teaspoons
sesame oil to brush on top of pizza
1. To make crust: Dissolve yeast and sugar in warm water. Let set
for 10 minutes. Stir in oil and salt; add flour gradually. Knead
dough for 10 to 15 minutes or until smooth and elastic. Place in
greased bowl, cover and let rise in a warm place free from drafts
until double in bulk (1 1/2 to 2 hours). Punch down dough and roll
into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness. Place
crust on baking sheet.
2. Combine ingredients for sauce and set aside.
3.Heat oil over high heat; put in garlic and ginger, stir for 5
seconds. Add remaining ingredients, except hoisin sauce, catsup and
sesame oil; reduce heat to medium-high. Stir-fry for 1 to 2 minutes.
Add hoisin sauce and catsup and stir-fry for another minute.
4. Spread sauce on dough, then top with stir-fried vegetables and
meat; brush sesame oil on top.
5. Bake pizza at 375F for 15 minutes or until golden brown. Serve
and enjoy.
REMARKS: One cup of sausage is equal to 3 sausages.
For a classier pizza, add 1/2 cup sliced prawns
For added hotness, put 1/2 teaspoon hot chili oil into the sauce.
From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday & Company,
New York.
Posted by Stephen Ceideberg; January 21 1991.
[Home] Chinese Plum Sauce ( Duck Sauce ) [Home]
Title: Chinese Plum Sauce ( Duck Sauce )
Yield: 4 Pints
Ingredients
3 md bell pepper, red
2 1/2 lb apricots; stoned & quartered
- *
2 1/2 lb plum, red; stoned &
-quartered *
5 1/2 c cider vinegar
2 1/2 c ; water
1 1/2 c sugar, white
2 c sugar, light brown
1/3 c corn syrup, light
1/2 c ginger, fresh; peeled &
-chopped
2 tb salt, kosher
1/4 c mustard seeds; toasted
1 md onion; quartered
2 chile serrano; seeded &
-diced
5 garlic clove; minced
1 cinnamon stick
Instructions
* weight before preparation
Roast the peppers to remove skin; quarter lengthwise and devein. Set
aside.
Combine the apricots, plums, three cups of vinegar and water in a
large non-reactive kettle and simmer until soft; about 25 minutes.
Remove from heat and set aside.
In another non-reactive kettle, this one very large, combine the
remaining vinegar, sugars, and Karo and bring to a boil, stirring.
Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles,
garlic, cinnamon, and the skinned bell peppers. Simmer, covered, for
five minutes then simmer uncovered for one hour, stirring every so
often. Remove the cinnamon stick.
With a food processor, pulse the mixture for a couple of seconds
(this has to be done in batches; process a little longer if you like
a less- textured sauce). Return to the kettle and boil gently,
stirring, until the sauce has thickened, about 15 minutes (the sauce
will thicken some more as it cools).
Ladle into sterilized jars, either half-pint or pint. Process in a
boiling water bath for 10 minutes (for half-pint jars) or 15 minutes
(for pint jars). Allow to age in the jar for 2 to 4 weeks before
using.
Better than Store-Bought
Witty & Colchie
[Home] Chinese Plum Sauce (Duck Sauce) [Home]
Title: Chinese Plum Sauce (Duck Sauce)
Yield: 4 Pints
Ingredients
3 md bell pepper, red
2 1/2 lb apricots; stoned & quartered
- *
2 1/2 lb plum, red; stoned &
-quartered *
5 1/2 c cider vinegar
2 1/2 c ; water
1 1/2 c sugar, white
2 c sugar, light brown
1/3 c karo, light
1/2 c ginger, fresh; peeled &
-chopped
2 tb salt, kosher
1/4 c mustard seeds; toasted
1 md onion; quartered
2 chile serrano; seeded &
-diced
5 garlic clove; minced
1 cinnamon stick
Instructions
* weight before preparation
Roast the peppers to remove skin; quarter lengthwise and devein. Set
aside.
Combine the apricots, plums, three cups of vinegar and water in a
large non-reactive kettle and simmer until soft; about 25 minutes.
Remove from heat and set aside.
In another non-reactive kettle, this one very large, combine the
remaining vinegar, sugars, and Karo and bring to a boil, stirring.
Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles,
garlic, cinnamon, and the skinned bell peppers. Simmer, covered, for
five minutes then simmer uncovered for one hour, stirring every so
often. Remove the cinnamon stick.
With a food processor, pulse the mixture for a couple of seconds
(this has to be done in batches; process a little longer if you like
a less- textured sauce). Return to the kettle and boil gently,
stirring, until the sauce has thickened, about 15 minutes (the sauce
will thicken some more as it cools).
Ladle into sterilized jars, either half-pint or pint. Process in a
boiling water bath for 10 minutes (for half-pint jars) or 15 minutes
(for pint jars). Allow to age in the jar for 2 to 4 weeks before
using.
-- Better than Store-Bought
Witty & Colchie
[Home] Chinese Poached Chicken Breasts With Star Anise [Home]
Title: Chinese Poached Chicken Breasts With Star Anise
Yield: 4
Ingredients
3 1/2 c canned low-sodium chicken
-broth or
1 ; homemade stock
2 carrots; cut diagonally into
1 ; 1/2-inch slices
6 scallions including green
-tops; 5 cut into 4-inch
1 ; lengths, 1 chopped
1 6 1/2 inch slices peeled
-fresh ging; er, smashed, pl
1 ; tablespoons minced
1 ; fresh ginger
4 cloves garlic; smashed
1/4 c brown sugar; preferably dark
1/4 c soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
1/4 ts salt
1/4 c dry sherry
4 boneless; skinless chicken
1 ; breasts (about 1
1 ; 1/3 pounds in all)
Instructions
1. In a large saucepan, combine the broth, carrots, the 5 scallions, the
smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon
sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and
simmer, covered, for 20 minutes.
2. Add the sherry and chicken and bring back to a simmer over moderately
low heat, covered. Turn the chicken and simmer, covered, until the
chicken is just done, about 5 minutes.
3. With a slotted spoon, transfer the chicken, carrots, and star anise to
large shallow bowls. Strain the broth and add the minced ginger and 2
tablespoons of the chopped scallion. Ladle the broth over the chicken and
top with the remaining chopped scallion.
--Quick From Scratch Herbs & Spices
Posted to FOODWINE Digest TX Mar 99
Per serving: 136 Calories (kcal); 2g Total Fat; (11% calories from fat); 3g
Protein; 28g Carbohydrate; 0mg Cholesterol; 1184mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Poached Chicken [Home]
Title: Chinese Poached Chicken
Yield: 1
Ingredients
1 water
1 whole chicken, about 3
-pounds
Instructions
Fill a 12 quart kettle almost full of water and bring it to a boil. Place 1
whole chicken, about 3 pounds, in the boiling water. The water will stop
boiling in just a moment or so. Using wooden spoons so that you do not
tear
the skin, remove the chicken from the water and place it on a tray. Cover
the
pot and bring the water back to a boil. Put the chicken back into the pot,
cover and turn off the heat. Leave the chicken in the pot and the pot on
the
burner, but you will need no more heat. The water will be hot enough to
cook
the bird. After 1 hour the chicken is done. Remove and cool and debone it.
Some
of the poaching water can be used to cover the meat or use the meat for
other
chicken dishes that calls for cooked chicken.
This is from Jeff Smith's "The
Frugal Gourmet Cooks Three Ancient Cuisines. Jan
[Home] Chinese Popcorn (Sweet & Pungent Shrimp) [Home]
Title: Chinese Popcorn (Sweet & Pungent Shrimp)
Yield: 4 Servings
Ingredients
1 lb raw shrimp
1/2 egg white; beaten
1 c cornstarch
1/2 ts salt to
4 c oil; for deep frying
1 green onions; for garnish
------------------------SWEET AND PUNGENT SAUCE---------------------------
4 1/2 tb sugar
4 1/2 tb catsup
1/4 c vinegar
1/2 ts salt
1 tb sherry
1/2 ts cornstarch
1 ts oil
2 lg garlic cloves; minced
3/4 ts minced fresh ginger root
1 tb chopped green onion
1 ts crushed red pepper
1 ts lemon zest
1 ts orange zest
Instructions
A reader who requested the recipe for a sweet and pungent shrimp from
the Panda Inn in Pasadena won the everlasting thanks of our tasting
panel. Because it's as impossible to eat just one of these as it is
to eat a single kernel of popcorn, the recipe is often called Chinese
popcorn.
__________________________________________________
_______________
Peel and devein the shrimp. Slice in halves lengthwise. Rinse well
and pat dry. Add the egg white to the shrimp and mix well. Mix
1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat
well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp
in a bowl and refrigerate at least 2 hours.Remove the shrimp and dust
with remaining cornstarch. Shrimp should be dry to the touch. Heat
the remaining oil in a large wok to 350 to 375 degrees. Fry the
shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them
with a long- handled wooden spoon or chopsticks to prevent sticking.
It may be necessary to fry the shrimp in several batches. When done,
remove the shrimp with a slotted spoon and drain well. Combine the
shrimp and the sweet and pungent sauce and toss quickly to coat.
Immediately turn out onto a platter and sprinkle with finely chopped
green onions. SWEET AND PUNGENT SAUCE: Combine the sugar, catsup,
vinegar, and salt, and set aside. Heat the oil in a wok. Add the
garlic, ginger, green onion, red pepper, and zests of lemon and
orange; cook 30 seconds. Stir in the sugar-catsup mixture.
Immediately add the sherry mixture and cook until slightly thickened.
[Home] Chinese Popcorn (Sweet And Pungent Shrimp) [Home]
Title: Chinese Popcorn (Sweet And Pungent Shrimp)
Yield: 4 Servings
Ingredients
1 lb raw shrimp
1/2 egg white; beaten
1 c cornstarch
1/2 ts salt to
4 c oil; for deep frying
1 green onions; for garnish
Instructions
--------------------------SWEET AND PUNGENT SAUCE---------------------------
4 1/2 tb sugar
4 1/2 tb catsup
1/4 c vinegar
1/2 ts salt
1 tb sherry
1/2 ts cornstarch
1 ts oil
2 lg garlic cloves; minced
3/4 ts minced fresh ginger root
1 tb chopped green onion
1 ts crushed red pepper
1 ts lemon zest
1 ts orange zest
A reader who requested the recipe for a sweet and pungent shrimp from the
Panda Inn in Pasadena won the everlasting thanks of our tasting panel.
Because it's as impossible to eat just one of these as it is to eat a
single kernel of popcorn, the recipe is often called Chinese popcorn.
__________________________________________________ _______________
Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat
dry. Add the egg white to the shrimp and mix well. Mix 1-1/2tablespoons
cornstarch with salt and add to shrimp. Stir to coat well. Add 1-1/2
tablespoons oil and mix well again. Place the shrimp in a bowl and
refrigerate at least 2 hours.Remove the shrimp and dust with remaining
cornstarch. Shrimp should be dry to the touch. Heat the remaining oil in a
large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes until
crisp, being careful to separate them with a long- handled wooden spoon or
chopsticks to prevent sticking. It may be necessary to fry the shrimp in
several batches. When done, remove the shrimp with a slotted spoon and
drain well. Combine the shrimp and the sweet and pungent sauce and toss
quickly to coat. Immediately turn out onto a platter and sprinkle with
finely chopped green onions. SWEET AND PUNGENT SAUCE: Combine the sugar,
catsup, vinegar, and salt, and set aside. Heat the oil in a wok. Add the
garlic, ginger, green onion, red pepper, and zests of lemon and orange;
cook 30 seconds. Stir in the sugar-catsup mixture. Immediately add the
sherry mixture and cook until slightly thickened.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Popcorn Mix [Home]
Title: Chinese Popcorn Mix
Yield: 10 Cups
Ingredients
8 c unsalted popped corn
2 c chow mein noodles
1 c peanuts
3 tb butter
1/2 ts sesame oil
1 tb soy sauce
1 tb lemon juice
1 ts ground ginger
Instructions
Preheat oven to 250~. In a lg. shallow roasting pan, combine
popcorn, chow mein noodles, and peanuts. Melt butter. Add sesame
oil, soy sauce, lemon juice, and ginger. Pour over popcorn mixture;
toss to coat evenly. Bake for 1 hr., stirring every 20 mins. Spread
on paper towels to cool. Store in airtight container.
Source: Theatre Popcorn Popper leaflet
From: Suewoodward
[Home] Chinese Popcorn Shrimp (Sweet & Pungent Shrim [Home]
Title: Chinese Popcorn Shrimp (Sweet & Pungent Shrim
Yield: 4 Servings
Ingredients
1 lb raw shrimp
1/2 egg white; beaten
1 c cornstarch
1/2 ts salt to
4 c oil; for deep frying
1 green onions; for garnish
------------------------SWEET AND PUNGENT SAUCE---------------------------
4 1/2 tb sugar
4 1/2 tb catsup
1/4 c vinegar
1/2 ts salt
1 tb sherry
1/2 ts cornstarch
1 ts oil
2 lg garlic cloves; minced
3/4 ts minced fresh ginger root
1 tb chopped green onion
1 ts crushed red pepper
1 ts lemon zest
1 ts orange zest
Instructions
A reader who requested the recipe for a sweet and pungent shrimp from
the Panda Inn in Pasadena won the everlasting thanks of our tasting
panel. Because it's as impossible to eat just one of these as it is
to eat a single kernel of popcorn, the recipe is often called Chinese
popcorn.
__________________________________________________
_______________
Peel and devein the shrimp. Slice in halves lengthwise. Rinse well
and pat dry. Add the egg white to the shrimp and mix well. Mix
1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat
well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp
in a bowl and refrigerate at least 2 hours.Remove the shrimp and dust
with remaining cornstarch. Shrimp should be dry to the touch. Heat
the remaining oil in a large wok to 350 to 375 degrees. Fry the
shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them
with a long- handled wooden spoon or chopsticks to prevent sticking.
It may be necessary to fry the shrimp in several batches. When done,
remove the shrimp with a slotted spoon and drain well. Combine the
shrimp and the sweet and pungent sauce and toss quickly to coat.
Immediately turn out onto a platter and sprinkle with finely chopped
green onions.
SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and
salt, and set aside. Heat the oil in a wok. Add the garlic, ginger,
green onion, red pepper, and zests of lemon and orange; cook 30
seconds. Stir in the sugar-catsup mixture. Immediately add the
sherry mixture and cook until slightly thickened.
[Home] Chinese Popcorn Shrimp (Sweet & Pungent Shrimp) [Home]
Title: Chinese Popcorn Shrimp (Sweet & Pungent Shrimp)
Yield: 4 Servings
Ingredients
1 lb raw shrimp
1/2 egg white; beaten
1 c cornstarch
1/2 ts salt to
4 c oil; for deep frying
1 green onions; for garnish
--------------------SWEET AND PUNGENT SAUCE---------------------------
4 1/2 tb sugar
4 1/2 tb catsup
1/4 c vinegar
1/2 ts salt
1 tb sherry
1/2 ts cornstarch
1 ts oil
2 lg garlic cloves; minced
3/4 ts minced fresh ginger root
1 tb chopped green onion
1 ts crushed red pepper
1 ts lemon zest
1 ts orange zest
Instructions
A reader who requested the recipe for a sweet and pungent shrimp from
the Panda Inn in Pasadena won the everlasting thanks of our tasting
panel. Because it's as impossible to eat just one of these as it is
to eat a single kernel of popcorn, the recipe is often called Chinese
popcorn.
_________________________________________________________________
Peel and devein the shrimp. Slice in halves lengthwise. Rinse well
and pat dry. Add the egg white to the shrimp and mix well. Mix
1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat
well. Add 1-1/2 tablespoons oil and mix well again. Place the
shrimp in a bowl and refrigerate at least 2 hours.Remove the shrimp
and dust with remaining cornstarch. Shrimp should be dry to the
touch. Heat the remaining oil in a large wok to 350 to 375 degrees.
Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to
separate them with a long- handled wooden spoon or chopsticks to
prevent sticking. It may be necessary to fry the shrimp in several
batches. When done, remove the shrimp with a slotted spoon and drain
well. Combine the shrimp and the sweet and pungent sauce and toss
quickly to coat. Immediately turn out onto a platter and sprinkle
with finely chopped green onions.
SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and
salt, and set aside. Heat the oil in a wok. Add the garlic, ginger,
green onion, red pepper, and zests of lemon and orange; cook 30
seconds. Stir in the sugar-catsup mixture. Immediately add the
sherry mixture and cook until slightly thickened.
[Home] Chinese Pork & Peppers (Burros) [Home]
Title: Chinese Pork & Peppers (Burros)
Yield: 2 Servings
Ingredients
1 stephen ceideburg
12 oz whole onion or:
11 oz chopped ready-cut onion
2 ts canola oil
1 lg clove garlic
8 oz pork tenderloin
16 oz whole red, yellow and green
-peppers
4 oz whole mushrooms
1 tb fresh or frozen ginger
1/8 ts to 1/4 ts hot-pepper flakes
3 tb dry sherry
1 tb reduced-sodium soy sauce
2 tb water
1 tb cornstarch
1/2 c no-salt-added beef broth
Instructions
1. Chop whole onions and saute in hot oil in a nonstick skillet.
2. Mince garlic, and add to onion.
3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch
strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
4. Wash, trim, seed and slice whole peppers into thin strips, about
1/4 inch wide. Add to pan, and continue cooking over medium heat.
5. Wash, trim and slice whole mushrooms, and grate ginger. Add
mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan,
and cook until mushrooms begin to soften.
6. Stir one tablespoon of water into the cornstarch to make a paste;
stir in remaining water, and mix with beef broth. Add to pan, and
cook over low heat, stirring, until mixture thickens.
Approximate nutritional analysis per serving: 370 calories, 10 grams
fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams
protein, 35 grams carbohydrate.
Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen
Fleischer.
Posted by Stephen Ceideburg
[Home] Chinese Pork & Peppers [Home]
Title: Chinese Pork & Peppers
Yield: 2 Servings
Ingredients
2 c onion, chopped
2 ts canola oil
1 clove garlic
8 oz pork tenderloin
4 c red, yellow & green bell
-peppers, s; liced thin
1 c mushrooms, sliced
1 tb ginger
1/4 ts hot red pepper flakes
3 tb dry sherry
1 tb soy sauce
2 tb water
1 tb cornstarch
1/2 c beef broth (salt free)
Instructions
Stir fry the onions in a non-stick skillet or wok. Mince the garlic
and add to the wok. Trim the fat from the tenderloin and cut into 2"
or 3" long strips, 1/4 " wide
Add to the pan and stir fry until browned on both sides. Wash, trim,
seed and slice the bell peppers into 1/4 " wide strips. Grate the
ginger. Add the mushrooms, ginger, bell pepper strips, hot red pepper
flakes, sherry and soy sauce. Stir fry until the mushrooms begin to
soften. Stir 1 tablespoon of water into the cornstarch to make a
paste. Stir in the remaining water and the beef broth. Add to the
wok. Cook over low heat, stirring, until the mixture thickens. Serve
hot.
[Home] Chinese Pork & Shrimp Rice Noodles In Broth [Home]
Title: Chinese Pork & Shrimp Rice Noodles In Broth
Yield: 6 Servings
Ingredients
4 oriental mushrooms; dried
1 . * or *
1 . 6 fresh mushrooms
6 leaves of napa cabbage
1/2 lb pork chop meat; thinly
1 . sliced into 1/4 strips
1 tb soy sauce
1 ts hoisin sauce
3 tb water
2 ts cornstarch
4 tb vegetable oil
3 green onions; cut into 2
1 . slivers
1 c small shrimp; peeled &
1 . deveined
8 c chicken stock
1/2 lb rice stick noodles (may
1 . substitute egg noodles
1 . or vermicelli)
1 ts salt
1/4 ts black pepper
Instructions
Soak the dried mushrooms in hot water for 10 minutes. Remove the
stems and slice the caps into strips. (Just slice the fresh
mushrooms, if using fresh). Set aside.
Stack the cabbage leaves; then cut across into strips 2 inches wide.
Cut each strip across the width into slivers 2 inches in length. Set
aside.
Place the pork strips in a bowl with the soy sauce, hoisin sauce,
water and cornstarch. Mix until the pork is thoroughly coated. set
aside to marinate for 20 minutes.
Heat the oil in a wok or large skillet over high heat and stir-fry the
pork for 3 minutes. Using a slotted spoon, drain the pork and remove
to a paper-towel-lined plate.
Bring the oil back up to high heat and stir-fry the mushrooms and
onions for 2 minutes. Add the shredded cabbage and shrimp and fry
until the shrimp becomes pink and the cabbage becomes limp.
Add the stock and bring to a boil. Add the rice noodles and boil for
one minute. Return the pork to the wok just to heat through and
season with the salt and pepper.
NOTE: Some ingredients may be available only at Asian grocers.
Vietnamese variation:
Omit the mushrooms. Stir-fry the onions with the pork. Substitute 3
large tomatoes, each cut into 6 segments, for the cabbage. Serve the
soup in individual bowls, first placing a lettuce leaf torn into a
few pieces, a few bean sprouts, 4 or 5 narrow strips of cucumber, 3
mint leaves and a scattering of chopped cilantro leaves in the bottom
of each bowl before pouring the soup in. Garnish with a sprinkling
of crushed peanuts. This version may also be made with chicken
instead of pork.
Nutritional Information per serving: 411 calories, 20g fat, 122mg
cholesterol, 1753mg sodium
** Dallas Morning News - Food section - 26 July 1995 **
Posted by The WEE Soct -- Paul MacGregor
[Home] Chinese Pork And Peppers (Burros) [Home]
Title: Chinese Pork And Peppers (Burros)
Yield: 2 Servings
Ingredients
1 stephen ceideburg
12 oz whole onion or:
11 oz chopped ready-cut onion
2 ts canola oil
1 lg clove garlic
8 oz pork tenderloin
16 oz whole red, yellow and green
-peppers
4 oz whole mushrooms
1 tb fresh or frozen ginger
1/8 ts to 1/4 ts hot-pepper flakes
3 tb dry sherry
1 tb reduced-sodium soy sauce
2 tb water
1 tb cornstarch
1/2 c no-salt-added beef broth
Instructions
1. Chop whole onions and saute in hot oil in a nonstick skillet.
2. Mince garlic, and add to onion.
3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch strips,
1/4 inch wide. Add to pan and cook until brown on both sides.
4. Wash, trim, seed and slice whole peppers into thin strips, about 1/4
inch wide. Add to pan, and continue cooking over medium heat.
5. Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms,
ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until
mushrooms begin to soften.
6. Stir one tablespoon of water into the cornstarch to make a paste; stir
in remaining water, and mix with beef broth. Add to pan, and cook over low
heat, stirring, until mixture thickens.
Approximate nutritional analysis per serving: 370 calories, 10 grams fat,
80 milligrams cholesterol, 350 milligrams sodium, 30 grams protein, 35
grams carbohydrate.
Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen
Fleischer.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Pork And Peppers [Home]
Title: Chinese Pork And Peppers
Yield: 2 Servings
Ingredients
1 stephen ceideburg
12 oz whole onion or:
11 oz chopped ready-cut onion
2 ts canola oil
1 lg clove garlic
8 oz pork tenderloin
16 oz whole red, yellow and green
-peppers
4 oz whole mushrooms
1 tb fresh or frozen ginger
1/8 ts to 1/4 ts hot-pepper flakes
3 tb dry sherry
1 tb reduced-sodium soy sauce
2 tb water
1 tb cornstarch
1/2 c no-salt-added beef broth
Instructions
1. Chop whole onions and saute in hot oil in a nonstick skillet.
2. Mince garlic, and add to onion.
3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch
strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
4. Wash, trim, seed and slice whole peppers into thin strips, about
1/4 inch wide. Add to pan, and continue cooking over medium heat.
5. Wash, trim and slice whole mushrooms, and grate ginger. Add
mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan,
and cook until mushrooms begin to soften.
6. Stir one tablespoon of water into the cornstarch to make a paste;
stir in remaining water, and mix with beef broth. Add to pan, and
cook over low heat, stirring, until mixture thickens.
Approximate nutritional analysis per serving: 370 calories, 10 grams
fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams
protein, 35 grams carbohydrate.
Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen
Fleischer.
Posted by Stephen Ceideburg
[Home] Chinese Pork Chops [Home]
Title: Chinese Pork Chops
Yield: 4 Servings
Ingredients
1 egg
3 tb soy sauce
1 tb dry sherry or water
1/8 ts ginger
1/2 ts garlic powder
4 tb dry bread crumbs
4 lean loin pork chops
Instructions
Trim pork chops of excess fat. Spray jelly roll pan with cooking spray
(Pam). Beat egg, soy sauce, sherry, ginger and garlic powder together
and spread on pie plate. Sprinkle bread crumbs on wax paper. Dip
chops in egg mixture, then press into bread crumbs, coating evenly on
both sides. Arrange in single layer on jelly roll pan. Bake at 350 F.
for 30 minutes. Turn and bake 20 minutes longer, or until well done.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial Hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
From: Robert White Date: 17 Apr 97 National
Cooking Echo Ž
[Home] Chinese Pork Fried Rice [Home]
Title: Chinese Pork Fried Rice
Yield: 4 Servings
Ingredients
2 tb oil
1 sm onion; diced
1 clove garlic; minced
1/3 c fresh mushrooms; sliced
6 waterchestnuts; sliced
1/3 c frozen peas; thawed and
-drained
3 c cold cooked rice
1/2 c pork or chicken; cooked and
-diced
1 freshly ground black pepper;
- to taste
2 tb soy sauce
1 tb oil
2 eggs; beaten
1 scallion with green top;
-finely chopped
Instructions
Stir-fry onion and garlic in hot oil in nonstick pan until onion is limp
and golden, about 2 minutes. Add mushrooms, water chestnuts, and peas,
stir-fry 2 minutes more. Add rice and stir-fry until rice is hot and well
mixed with vegetables. Add pork or chicken; season with black pepper and
soy sauce. Cook, stirring, until hot.
Move rice to one side of pan; heat additional oil. Add beaten eggs; allow
eggs to begin to set before blending with rice. When blended, add scallion;
mix 1 minute. Serve immediately.
NOTES : This is probably the most popular Chinese dish in Amercia. An
excellent way to use leftover cooked rice as well as bits of meat, poultry,
and vegetables.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
on Jan 04, 1998
[Home] Chinese Pork In Plum Sauce (Mwei Jiong Yoke) - Canton [Home]
Title: Chinese: Pork In Plum Sauce (Mwei Jiong Yoke) - Canton
Yield: 1 Servings
Ingredients
1/4 c oil
1 clove garlic
1 lb boned pork
1/3 c plum sauce
2 stalks celery, diced
4 sl ginger
1 ts sherry
2 carrots
2 ts sugar
1 ts salt
1/3 c chinese pickled scallions
1/4 c water
2 ts cornstarch
2 tb water
Instructions
Cut pork into bite size pieces. Peel carrots, cut into cubes.
Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5
minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt
scallions and water. Simmer covered, 12 minutes. Add cornstarch to water
and mixture to wok. Stir until thickened.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Pork In Plum Sauce (Mwei Jiong Yoke) [Home]
Title: Chinese: Pork In Plum Sauce (Mwei Jiong Yoke)
Yield: 1 Servings
Ingredients
1/4 c oil
1 clove garlic
1 lb boned pork
1/3 c plum sauce
2 stalks celery, diced
4 sl ginger
1 ts sherry
2 carrots
2 ts sugar
1 ts salt
1/3 c chinese pickled scallions
1/4 c water
2 ts cornstarch
2 tb water
Instructions
Cut pork into bite size pieces. Peel carrots, cut into cubes.
Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5
minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt
scallions and water. Simmer covered, 12 minutes. Add cornstarch to
water and mixture to wok. Stir until thickened.
[Home] Chinese Pork Ribs [Home]
Title: Chinese Pork Ribs
Yield: 1 Serving
Ingredients
3 lb Pork ribs, cut in 2" pieces
-across
; across the bone
; separated into indiv
1 sm orange marmalade
1 sm plum jam
1 bottle soy sauce
2 ts Ground fresh ginger
1 whole garlic; chopped
Instructions
The day before cooking: Cut ribs into portion size, salt and pepper. Place
in deep pan, big enough to hold ribs and sauce. Mix soy sauce, marmalade,
plum jam, garlic and ginger. Pour over ribs. Cover with foil (airtight).
Put in refrigerator overnight. Next day, stir and mix the sauce and ribs
well. Cover with foil (again, airtight). Cook in the pan on the grill for
3/4 hour or until tender. Take out, put on grill rack and brown. Takes only
a few minutes.
Posted to the BBQ List by Bulldogfla (the evil Douggie)on 98-04-22.
- - - - - - - - - - - - - - - - - -
Contributor: Douggie
Preparation Time: 0:00
[Home] Chinese Pork Roast [Home]
Title: Chinese Pork Roast
Yield: 8 Servings
Ingredients
4 lb boneless pork roast
4 ts sugar
1 ts salt
1 tb soy sauce
1 1/2 tb honey
1 c chicken broth
3 tb vinegar
1/4 c water
Instructions
Combine sugar, salt, honey, soy sauce and broth, pour over roast and
let marinate for at least one hour, turning occasionally. Place
roast in shallow pan, pour sauce over and bake at 350 degrees for 2
1/2 to 3 hours (170 on meat thermometer). Baste as often as you can
with a mixture of the vinegar and water to prevent sugar from
scorching, and to add a slight sweet-sour flavor.
From: Stewart Hopper Date: 01-01-95
[Home] Chinese Pork Sausage Buns (Lop Cheung Bow) [Home]
Title: Chinese Pork Sausage Buns (Lop Cheung Bow)
Yield: 1 Serving
Ingredients
Karen Adler FNGP13B.
Yield: 2 doz.
------------------------------DOUGH-----------------------------------
1/2 recipe of the
basic steamed bun dough*
----------------------------FILLING-----------------------------------
6 Pairs Chinese pork sausage
Instructions
*Recipe is included in this collection.
Cut sausages into halves. You should have 24 3-inch sausages.
WRAPPING: Divide dough into 24 balls. Roll each ball into 2 inch rounds.
Place sausage in middle and fold dough over, leaving ends open. Place seam
side down on square piece of wax paper. Let rise in warm place for 1 hour
or so.
COOKING: Steam for 110 minutes. Pork Sausage Bun can also be baked at 350
degrees for 20-25 minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with melted butter when
done.
DO AHEAD NOTES: Make ahead and freeze. Reheat by steaming or baking 325
degrees in loosely wrapped foil for 25 minutes.
COMMENTS: Chinese sausage imparts a sweet flavor rather than the spicy
flavor of most other sausages. They are available in Chinatown stores. If
you like liver, try liver sausages as well.
Source: "Dim Sum" by Rhoda Fong Yee.
Formatted for MM by Karen Adler FNGP13B.
Re-formatted for MC3.0 by Calvin Deiterich(cedeiter@epix.net)(7/25/96)
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Preparation Time: 0:00
[Home] Chinese Pork Shreds With Lettuce [Home]
Title: Chinese Pork Shreds With Lettuce
Yield: 4 Servings
Ingredients
1 lb pork, boneless, shredded
1 tb soy sauce
2 ts cornstarch
1 ts peanut oil
1 sm head lettuce, washed & dried
2 tb peanut oil
4 green onions, chopped
1 sl ginger root, minced
4 dried black mushrooms, soak
-in hot; water & shredded
1/2 c bamboo shoots, shredded
2 ts dry sherry
1/4 c chicken broth
1 ts cornstarch
1 tb water
1 ts sesame oil, optional
Instructions
Combine pork shreds, soy sance, 2 tsp cornstarch and 1 tsp peanut oil
and marinate for 30 minutes. Separate lettuce leaves and arrange on
platter.
Heat wok or large skillet. Add 2 Tbsp oil, add pork shreds and stri
fry 2 minutes. Remove to platter, leave oil in pan. Stir fry ginger
root and green onions for 30 seconds. Add mushrooms, bamboo shoots
and pork shreds. Stir fry 1 minute.
Add sherry and chicken broth. Mix cornstarch with water and stir into
sauce, stirring until thickened and glossy. Add sesame oil.
To serve: Spoon 2-3 Tbsp of pork mixture onto lettuce leaf, roll up to
enclose and eat with fingers.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial Hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
From: Robert White Date: 20 Apr 97 National
Cooking Echo Ž
[Home] Chinese Pork With Vegetables And Rice [Home]
Title: Chinese Pork With Vegetables And Rice
Yield: 4 Sweet Ones
Ingredients
1 c celery; diced
1/2 c onion; diced
1 lg clove garlic; minced
1 tb butter =or=-
1 tb margarine
2 c cooked pork; cubed
1 c instant rice; uncooked
1 c hot water
4 1/2 oz (1 cn) mushrooms; drained
-sliced
2 tb soy sauce
1 ts instant chicken bouillon
1 c snow peas
Instructions
In 2 quart microwave-safe casserole, combine celery, onion, garlic and
butter or margarine. Cover and mirowave on High 3 to 5 minutes, stirring
twice, until vegetables are crisp-tender. Add all the remaining
ingredients except snow peas; stirring twice, until water is absorbed and
rice is tender. Stir in snow peas. Cover and let stand 5 minutes before
serving.
Source: The San Diego Union Tribune Food Section, Oct 6, 1994 Brought to
you and yours via Nancy O'Brion and her Meal-Master.
[Home] Chinese Pork-Lettuce Rolls [Home]
Title: Chinese Pork-Lettuce Rolls
Yield: 4 Servings
Ingredients
2 heads boston lettuce
1 dried chinese mushrooms --
6 8 mushrooms
8 oz waterchestnuts -- canned
1/2 c bamboo shoots
1 lb ground pork
1 egg
1 1/2 tb soy sauce
4 ts cornstarch
2 tb dry sherry
3/4 c chicken broth
1/2 ts salt -- to taste
1/4 c corn oil
1 c celery -- minced
Instructions
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.
Recipe By : Jo Anne Merrill
Title: Chinese Pork
Yield: 4
Ingredients
1 pork fillet; weighing
1 ; approximately 1lb
1 ; (450g)
1 medium-size onion; peeled
-and
1 ; quartered
2 ts sunflower oil; (2x5ml spoon)
8 oz fresh or frozen mangetout
-peas; (225g)
1 inch; (2.5cm) piece of
1 ; root ginger, peeled
1 ; and chopped finely
2 cloves garlic; crushed
1 tb soy sauce; (15ml spoon)
1 tb dry sherry; (15ml spoon)
1/4 pt beef stock; (150ml)
2 ts cornflour; (2x5ml spoon)
2 spring onions; trimmed and
-sliced
Instructions
1. Trim the pork of any visible fat, and cut across the grain into very
thin slices.
2. Separate the ''leaves'' of the onion.
3. Heat the oil in a non-stick frying pan and add the onion. Stir-fry
for 2-3 minutes.
4. Add the mangetout peas, topped and tailed if fresh, and stir-fry for a
further 5 minutes.
5. Remove the onion and peas with a slotted spoon, add the ginger and
garlic to the pan and cook for 1 minute, then increase the heat and add
the pork slices.
6. Stir-fry until the pork changes colour then toss in the vegetables.
Blend the liquids with the cornflour and add them to the pan, stirring
until thickened.
7. Serve sprinkled with sliced spring onions.
Converted by MC_Buster.
NOTES : In this dish, the thin pork slices are stir-fried until they
change colour, leaving them tender and succulent. The vegetables
should still be crisp. Serve this with a mixture of green and
yellow noodles.
Converted by MM_Buster v2.0l.
[Home] Chinese Porridge [Home]
Title: Chinese Porridge
Yield: 1 Servings
Ingredients
2 boxes; (10 oz) frozen
-chopped sp
8 oz fresh shiitake mushrooms;
-discard the stem and slic
1 lb frozen tofu; thawed and
-cubed
6 c vegt broth
1 bn green onions; chopped
1 tb grated fresh ginger
1 ts 5-spice powder
1 lg cloves garlic; minced, (up
-to 2)
1 c very soft cooked brown rice
1 ts sesame oil; (optional)
2 egg whites
Instructions
When my husband came back from a trip to China he described a soup he
really loved, so I came up with this version. They call it porridge. We
have had it for breakfast. Yum! This makes a lot also.
Throw everything together in a large pot (except the egg whites) and cook
until onions are tender and porridge is fragrant, about 30-45 minutes. Then
beat the egg whites (if using) with a little water and pour slowly into the
porridge. Stir gently into the porridge and serve.
Posted to fatfree digest V98 #005 by JBennicoff on Jan
5, 1998
[Home] Chinese Pot Roast [Home]
Title: Chinese Pot Roast
Yield: 6 Servings
Ingredients
3 lb chuck roast, 1 1/2 in thick
1 tb vegetable oil
1/2 c bottled stir-fry sauce
1/2 c burgundy wine
1/2 lb fresh mushrooms, sliced
1 tb cornstarch
Instructions
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.
[Home] Chinese Pot Stickers [Home]
Title: Chinese Pot Stickers
Yield: 1 Servings
Ingredients
1 lb ground pork or chicken
1/4 lb raw shrimp chopped finely
10 oz frozen spinach; thawed
1 grated carrots
3 mushrooms; finely chopped
3 oz water chestnuts; drained and
- chopped
3 green onions; chopped
1 tb fresh ginger; grated
2 cloves garlic; minced
1 generous splash of chinese
-rice win; e (or, mirin)
1 generous splash of soy sauce
1 wonton wrappers
Instructions
Mix together in a large bowl all ingredients except your wrappers. Spread
three or four cookie sheets with waxed paper. Set them nearby. Open your
package of potsticker or wonton wrappers. Begin filling them. Use a little
water to seal the edges. You can crease them in any way you like. But the
extra dough should be on top, and they should sit flat on the cookie sheet.
Fill the cookie sheets with them. Continue filling and sealing until you
either run out of filling or run out of wrappers. For this much filling you
will use two packages of wonton wrappers (with some wrappers left over).
Make sure they're not touching on the cookie sheet.
To cook: Put 1/8" of oil in the bottom of a skillet that you have a lid
for. Cast iron works great for this. Revereware stainless steel does not.
(Just from personal experience). Fill the pan with potstickers as close
together as you can cram them. Usually you do a circle around the outside
then 3-4 more in the middle. Turn the heat on. Cook them on high/medium
high heat for 5 minutes or so. (Don't turn them, just use a spatula to lift
the edges to see if the bottoms are getting crunchy.) Once they are nice
and brown on the bottom, (with the lid in one hand), quickly pour in 1/2
cup of water and put the lid on. Turn the heat down to medium. They should
simmer but not boil madly. (If you have an electric stove you may want to
either put them on a different burner turned down to medium, or take them
off the heat for a minute so the pan will cool a little.) Cook for 20
minutes or until all the water is absorbed. (It should take at least 20
minutes.)
Serve with a sauce of (let it sit while they're cooking): rice vinegar,
rice wine, soy sauce, grated ginger
Formatted & Busted by RecipeLu
Posted to recipelu-digest Volume 01 Number 230 by RecipeLu
on Nov 09, 1997
[Home] Chinese Potato Salad [Home]
Title: Chinese Potato Salad
Yield: 1 Servings
Ingredients
5 md potatoes (about 2 1/2
-pounds), (up; to 6)
4 sl bacon; well-cooked and
-crumbled
3/4 c chopped bok choy
1 red pepper; diced
1/2 c chopped green onion
1/4 c chopped celantro
Instructions
------------------------------------SAUCE-----------------------------------
1 1/3 c mayonnaise
1 ts sugar
1 tb soy sauce
1 ts sesame oil (up to 2)
18 1/4 ts hot mustard powder
1/8 ts salt
Boil the potatoes until cooked but still firm. Cut into potato salad-sized
chunks. Mix the ingredients for the sauce together, using more or less
sesame oil and host mustard according to taste (the more the better, up to
a point. . . ). Put all solid ingredients together in a large bowl, then
add the sauce and mix well. Chill. busted by sooz
Posted to recipelu-digest Volume 01 Number 226 by James and Susan Kirkland
on Nov 08, 1997
[Home] Chinese Potatoes With Chili Beans [Home]
Title: Chinese Potatoes With Chili Beans
Yield: 4 Servings
Ingredients
4 md potatoes -- cut in thick
1 chunks
3 green onions -- sliced thin
1 lg chili pepper -- seeded and
1 sliced
1 tb flavored cooking oil
2 cloves garlic -- crushed
2 tb soy sauce
1 tb sesame seeds
1 salt and pepper -- to taste
16 oz can kidney beans
Instructions
Boil the potatoes until they are just tender. Do not overcook. Drain
and reserve. In large frying pan, stir fry the green onions and chili
in oil for about 1 minute. Add garlic and fry for a few seconds
longer. Add the potatoes, stirring well, then the beans and the soy
sauce. Season to taste and cook until the vegetables are well heated
through. Sprinkle with sesame seeds.
Recipe By : The Ultimate Vegetarian Cookbook
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
[Home] Chinese Potstickers [Home]
Title: Chinese Potstickers
Yield: 30 Dumplings
Ingredients
10 oz package frozen chopped
-spinach; thawed
1 lb ground pork
1/2 c green onions; minced
3 tb cilantro; minced grated
2 ts sesame oil
4 lg cloves garlic; minced
1 pk potsticker wrappers
1 egg white; lightly
Instructions
beaten
2 tb Soy Sauce 1/2 c Vegetable Oil
2 tb Dry Sherry 2 c Chicken Broth
1 tb Fresh Ginger; peeled and Hot Pepper Oil
[Home] Chinese Pretzels (Tong Wan) [Home]
Title: Chinese Pretzels (Tong Wan)
Yield: 1 Servings
Ingredients
2 eggs
1 c sugar
2 c flour
1/4 c cornstarch
3/4 c milk or water
1 sesame seeds
Instructions
Mix all ingredients together but save out some sesame seeds. Add more
sesame seeds to the batter as you go on. Heat oil, heat the pretzel
iron in the oil, then dip into the batter. DO NOT let the batter go
over the top of the iron. If you can't find a Chinese pretzel iron,
get a Swedish rosette iron, they are smaller but work well & are more
easily found.
Submitted by: Nancy Linn Organization: Dept.
of Psychology, Univ. of Illinois, Urbana Alt.Culture.Hawaii
[Home] Chinese Pretzels [Home]
Title: Chinese Pretzels
Yield: 6 Dozen
Ingredients
1/2 lb cornstarch *
1/2 c sugar
1 c flour
1/8 ts salt
1/4 c evaporated milk
1 1/4 c water
1 egg beaten
1 oil for deep frying
Instructions
Sift dry ingredients together. Add milk and water to beaten egg.
Combine and blend all ingredients until smooth. Heat rosettte iron
in hot oil, dip in batter and place again in hot oil. (385-400
degrees). Cook until delicately browned, turning once. Drain on
absorbent paper.
* Typed as written, but think it should be TEASPOON, not pound.
From "My Recipes", Red Hill Elementary School, Honolulu, HI, 1973
[Home] Chinese Radish-Cucumber Salad [Home]
Title: Chinese Radish-Cucumber Salad
Yield: 4 Servings
Ingredients
1 bn radishes, coarsely chopped
1 cucumber, cut in half,
-peeled, drai; ned on paper
1 towels about 15 minutes, and
- coarse; ly chopped
1 oriental salad dressing:
1 tb rice vinegar
2 ts soy sauce
1/2 ts sugar
1 ts sesame oil
2 c coarsely shredded cabbage,
-kept ref; rigerated until s
Instructions
In a medium-size bowl, combine the radishes and cucumber.
To make the dressing: In a small bowl, mix together the vinegar and
soy sauce. Add sugar, stirring to dissolve.
Pour dressing over vegetables, toss thoroughly, and refrigerate until
serving time.
At serving time, place chilled cabbage on a serving dish. Toss
vegetables again with dressing and spoon on top of cabbage.
Serve immediately.
From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 8/92
[Home] Chinese Ramen Salad [Home]
Title: Chinese Ramen Salad
Yield: 8 Servings
Ingredients
4 green onions; sliced
3/4 c sunflower seeds
3/4 c almonds; slivered
1 pk ramen noodles (chicken
-flavor); crushed
1 pk coleslaw
black pepper
Instructions
Mix salad ingredients together. Stir sugar into vinegar. Gradually add
oil till well mixed. Season with ramen noodle season mix and salt and
pepper. Shake well. Pour enough over salad mixture to coat. Serve as
soon as dressing has been added.
- - - - - - - - - - - - - - - - - - -
Per serving: 287 Calories (kcal); 23g Total Fat; (68% calories from fat);
6g Protein; 18g Carbohydrate; 1mg Cholesterol; 7mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jen Lieber
Preparation Time: 0:00
[Home] Chinese Red Cooked Pork [Home]
Title: Chinese Red Cooked Pork
Yield: 6 Servings
Ingredients
2 lbs boneless pork loin roast
1/2 c dry red wine; divided
2 tbsps sugar
1 c chopped onion
2 tbsps minced peeled fresh
-ginger
4 garlic cloves; minced
1/2 c low-sodium soy sauce
7 whole green onions
6 star anise; optional
1 c water
3 c hot cooked long-grain rice
3 tbsps chopped green onions
Instructions
Trim fat from pork. Cut pork into 2-inch pieces.
Combine 1/4 cup of wine and sugar in a large Dutch oven. Cook over
medium-high heat until sugar melts and mixture thickens. Add the pork,
onion, ginger and garlic, and cook 5 minutes, browning pork on all sides.
Add 1/4 cup wine, soy sauce, whole green onions, and star anise. Bring
mixture to a boil; reduce heat and simmer 10 minutes, stirring
occasionally. Stir in water; cover and simmer 1 hour and 15 minutes or
until pork shreds easily with a fork. Spoon over rice and sprinkle with
chopped green onions.
Source:
"Cooking Light - November 1999"
S(Formatted by):
"Carol Taillon - taillon@earthlink.net"
- - - - - - - - - - - - - - - - - - -
Per serving: 85 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g
Protein; 14g Carbohydrate; 0mg Cholesterol; 819mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Chinese Red Marinade [Home]
Title: Chinese Red Marinade
Yield: 1 Servings
Ingredients
--------------------------------FOR PORK----------------------------------
1 garlic clove; crushed
1/2 ts freshly ground pepper
1/2 ts finely grated ginger root
4 ts soy sauce
4 ts honey
4 ts dry sherry
1/2 ts five-spice powder
4 ts chili sauce
Instructions
Combine all ingredients in a bowl. Makes about 3/4 cup
[Home] Chinese Restaurant Spiced Rice [Home]
Title: Chinese Restaurant Spiced Rice
Yield: 5 Servings
Ingredients
1 c uncooked rice, washed and
-drained
2 tb corn oil
1 onion, finely minced
2 lg cloves garlic, finely minced
1 lg scallion, finely minced
1 md size green pepper, parboiled
- and cu; t into slivers
1 c water
1 c chicken stock
1/4 ts dried marjoram crushed
1/4 ts dried tarragon leaves,
-crushed
2 tb freshly chopped parsley
2 tb freshly chopped dill
3 dashes cayenne pepper
1/2 ts ground ginger
Instructions
Bring water and stock to boil in a heavy bottomed saucepan. Add rice.
Bringto boil again. Reduce heat and cook, partially covered, for 12-15
minutes or until all water is absorbed and rice is tender but firm.
Heat oil in iron skillet until hot. Add onion, garlic, scallion
and pepper and saute until lightly browned, turning frequently, 5 to 7
minutes. Add rice to skillet and turn to coat with sauteed mixture.
Sprinkle with herbs,spices and seasoning. Stir. Cover tightly and place in
preheated 450 degree oven for 5 minutes. Serve immediately.
Formatted on January 1, 1997 by Jamie Calton
[Home] Chinese Rice Snack [Home]
Title: Chinese Rice Snack
Yield: 4 Servings
Ingredients
3 c cooked rice; room
-temperature
2 tb peanut oil
3 tb soy sauce
2 scallions with green tops;
-finely chopped
Instructions
Add oil to rice, mix thoroughly. Add soy sauce; toss gently. (The oil and
rice must be mixed first so that each grain is coated and soy sauce will
distribute evenly.) Sprinkle with chopped scallions; fluff with fork.
NOTES : Chinese children eat this unassuming dish after school. Leftover
rice, at room temperature rather than cold, is mixed with oil and sprinkled
with dark soy sauce and finely chopped scallions.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
on Jan 04, 1998
[Home] Chinese Risotto With Shiitake Mushrooms [Home]
Title: Chinese Risotto With Shiitake Mushrooms
Yield: 4 Servings
Ingredients
1 tb oriental sesame oil
2 ts minced red jalapeno or
-serrano chil; i
2 ts minced garlic
4 ts soy sauce
1 tb rice vinegar
1 pinch of sugar
3 tb vegetable oil
1/3 c chopped shallots
5 oz fresh shiitake mushrooms,
-stemmed,; sliced
1 c chopped boneless smoked pork
- chops
1 c arborio or medium-grain rice
3 c (or more) chicken stock or
-canned l; ow-salt broth
1 c finely chopped mustard
-greens
1 c chopped fresh cilantro
Instructions
Heat 1 tablespoon sesame oil in heavy medium skillet over medium- high
heat. Add minced chili and saute 1 minute. Add garlic and saute 1
minute. Remove from heat. Add soy sauce, rice vinegar and pinch of
sugar and stir to blend. Strain through fine sieve into small bowl,
pressing on solids with back of spoon. (Soy sauce mixture can be
prepared 1 day ahead. Refrigerate.) Heat 3 tablespoons vegetable oil
in heavy large saucepan over medium heat. Add chopped shallots and
saute 2 minutes. Add sliced shiitake mushrooms and smoked pork and
saute 6 minutes. Add rice and stir 1 minute. Add 3 cups chicken stock
and bring to simmer, stirring occasionally. Reduce heat, cover and
simmer until rice is just tender but still firm to bite, stirring
occasionally, about 20 minutes. Add chopped mustard greens and
cilantro and stir 1 minute. Mix in soy sauce mixture. Add more
chicken stock by tablespoons if rice is dry. Divide risotto among
bowls and serve.
[Home] Chinese Roast Chicken [Home]
Title: Chinese Roast Chicken
Yield: 1 Servings
Ingredients
1 roasting chicken, 4 lb
1 ts 5-spice powder
1 tb salt
3 tb honey
1 c boiling water
1 ts vinegar
2 tb sherry or rice wine
Instructions
Rinse and dry the chicken inside and out. Rub spice powder and salt
into the cavity. Close the cavity with string or other fastener.
Truss the bird with string and a handle so you can hold it easily.
Boil a pot of water and rinse the chicken's exterior with boiling
water 3 or 4 times.
Mix all the remaining ingredients in order. Spread the mixture evenly
over the outside of the chicken. Use the handle to keep your fingers
off the bird once it has been coated. Use the handle to hang the
chicken in a cool breezy place for 6 hr. Or else par-roast it for 1
hr at 200F.
Preheat an oven to 350F and roast for 1/2 hr.
Remove, cool a little, and hack into serving pieces.
[Home] Chinese Roast Duck [Home]
Title: Chinese Roast Duck
Yield: 8 Servings
Ingredients
5 lb duck
4 tb onions, chopped
4 tb celery, chopped
4 tb ginger, minced
1/2 ts cinnamon, ground
1 ea star anise, broken up
1/2 c soy sauce
2 ts sugar
2 tb dry sherry
1 tb salt
1 tb soy sauce
1/4 c honey
2 tb chinese black vinegar or
2 tb red wine vinegar
Instructions
Clean duck, removing as much fat from the neck as posible. Rinse and
pat dry with paper towels. Tie the neck closed.
Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and
wine. Bring to a boil and pour into duck. Sew up the opening. Rub
skin with the salt.
Line a pan with heavy aluninium foil. Place duck breast side up, ona
rack in the pan. Pour 1 cup water into the bottom of the pan to
Reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off
the water and fat and prick the skin lightly with a fork. Brush the
duck with honey, vinegar and soy sauce mixture. Reduce the heat to
375F and roast 1 1/2 hours longer or until done, turning several
times and brushing with the basting mixture every half hour.
Snip the threads and drain the duck (reserve the filling as sauce if
desired). Let stand 10 minutes. Cut duck in small pieces and serve
with corriander. Walt
[Home] Chinese Roast Pork (Kikkoman) [Home]
Title: Chinese Roast Pork (Kikkoman)
Yield: 6 Servings
Ingredients
1 4-pound pork loin roast
3/4 c kikkoman soy sauce
1/3 c dry sherry
1/3 c honey
2 garlic cloves; crushed
1/2 ts ground ginger
Instructions
Pierce meaty sides of roast with fork, place in large plastic bag.
Combine remaining ingredients; pour over roast. Press air out; tie
top securely. Refrigerate 8 hours, or overnight; turn bag over
occasionally. Remove roast; reserve marinade. Place roast in shallow
pan. Roast at 325 degrees F. 1 hour. Brush with reserved marinade;
cover loosely with foil. Roast 1-1/2 hours longer, or until meat
thermometer inserted into center registers 165 F; brush several times
with marinade. Remove roast; let stand 15 minutes. Combine pan
drippings with remaining marinade in small saucepan. Bring to boil
and cook 1 minute; serve with roast.
Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the
permission of Kikkoman International Inc. Electronic format courtesy
of Karen Mintzias
[Home] Chinese Roast Pork Buns [Home]
Title: Chinese Roast Pork Buns
Yield: 8 Servings
Ingredients
1 roast pork
1/4 c firmly packed brown sugar
1/4 c ketchup
2 tb soy sauce
2 tb hoisin sauce
1 tb dry sherry
1 garlic clove -- minced
1 1/2 lb pork steaks (1/2 inch
1 thick)
1 sauce
1 tb cornstarch
1 tb dry sherry
1 tb peanut oil or vegetable oil
1/2 c chopped onion
1/2 c whopped water chestnuts
1 tb soy sauce
1 tb hoisin sauce
1/2 c chicken broth
1 pastry
1 (17 3 oz)
1 glaze
1 ts sugar
1 ts water
1 egg white
1 cn large refrigerated
1 buttermilk biscutis
Instructions
Heat oven to 375F. Line broiler pan with foil. In blender container
or food processor bowl with metal blade, combine all roast pork
ingredients except pork; blend until smooth.* Generously brush both
sides of the pork steaks, reserving remaining basting sauce. Place
pork steaks on foil-lined broiler pan. Bake at 375F for 30 minutes.
Remove pork from oven. Brush both sides of steaks with remaining
basting sauce. Bake un additional 10 to 20 minutes or until no longer
pink in the center. Remove from oven; cool (leave the oven on).
Remove meat from bone; finely chop. Set aside. In small bowl, combine
cornstarch and 1 Tbsp sherry; blend well. Heat oil in wok or large
skillet over high heat. Add onion and water chestnuts; cook and stir
2 to 3 minutes or until onion begins to brown. Add 1 Tbsp soy sauce
and 1 Tbsp hoisin sauce; stir to coat. Add broth. Stir in cornstarch
mixture; cook and stir until mixture begins to thicken. Remove from
heat; stir in pork.** Separate dough into 8 biscuits. On lightly
floured surface, press or roll each biscuit into 5-inch circle. Place
about 1/3 cup pork mixture in center of each biscuit. Gathering up
edges, twist and pinch to seal. Place seam side down on ungreased
cookie sheet. In small bowl, beat glaze ingredients until well
blended; brush over buns. Bake at 375F for 14 to 18 minutes or until
golden brown.
*TIP: Mixture also can be blended in small bowl with wire whisk. **At
this point, pork mixture can be covered and refrigerated. Heat until
warm before making sandwiches.
Recipe By : Wayne Hu - West Bloomfield, Michigan
[Home] Chinese Roast Pork [Home]
Title: Chinese Roast Pork
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1/4 tsp Salt
1/4 cup Sugar
1 1/2 Tbsp Light soy sauce
1 1/2 tsp Oyster sauce
1/4 tsp Sesame oil
1/2 tsp MSG (optional)
1 Tbsp White or rose wine
1 1" piece gingerroot
- peeled and minced
1 1/2 tsp Hoisin sauce
1 Tbsp Bottled Chinese bean paste
1 Garlic clove; minced
2 Shallots; diced
1 1/4 lb Pork tenderloin
2 Tbsp Honey
2 dr Red food color
Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine,
gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl.
Add pork, baste thoroughly and marinate in frig for 1 1/2 to 2 hours.
Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn
meat and bake 7 minutes longer. Remove pork and brush with honey
mixed with food color. Return to oven 10 minutes, or until done.
Cut meat crosswise into thin slices and serve hot or cold.
The Los Angeles Times
[Home] Chinese Salad Bar [Home]
Title: Chinese Salad Bar
Yield: 12 Servings
Ingredients
3 lb cooked medium shrimp
5 c cooked chicken; torn into
-bite-size
-- pieces
2 cn mandarin oranges; drained
-(11-oz.)
1 c chopped fresh cilantro
3 heads iceberg lettuce;
-thinly sliced
3 heads romaine lettuce;
-thinly sliced
2 cn water chestnuts; drained and
- sliced
-- (8-oz.)
1 lb firm tofu; drained and cut
-- into 1/2-in. cubes
4 cucumbers; peeled, seeded
-and
-- cut into
-- matchsticks
3 avocados; peeled, seeded and
-- sliced
1/4 lb bean sprouts; coarsely
-chopped
2 c diagonally sliced celery
2 c sliced green onions with
-tops; (about 2 bunches)
2 c toasted; coarsely chopped
-- cashews or sliced
-- almonds (see Note*)
Fried wonton strips;
-(optional; see
-- note*)
Rice noodles; cooked
-according to
-- pkg. directions
Bottled soy-lemon dressing
-or simil
-- Asian dressing
Bottled sesame dressing
Bottled ginger dressing
Instructions
Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for
5 to 8 minutes or until brown. To make wonton strips, slice fresh wonton
wrappers (found in the produce section of many supermarkets) into
3/4-inch-wide strips. Fry the strips in hot oil (375 degrees) until crisp.
Drain on paper towels.
To prepare salad bar: Arrange shrimp, chicken, oranges, cilantro, lettuces,
water chestnuts, tofu, alfalfa sprouts, cucumbers, avocados, bean sprouts,
celery, green onions, cashews or almonds, wonton strips and rice noodles
on plates or platters.
Put the salad dressings in bowls. Let guests arrange salads using whatever
ingredients they desire, then let them ladle the dressings over.
- - - - - - - - - - - - - - - - - -
NOTES : Here's a colorful selection of ingredients for a make-your-own
Chinese-style salad buffet. Adapted from "Easy Entertaining With Marlene
Sorosky."
Contributor: Minneapolis Star and Tribune, 8/99
[Home] Chinese Salad Dressing [Home]
Title: Chinese Salad Dressing
Yield: 12 Servings
Ingredients
1 c seasoned rice vinegar
1 tb sesame oil
1 ts soy sauce
Instructions
Put all ingredients in a jar and shake thoroughly.
From: Gaye Levy
Title: Chinese Salad
Yield: 1 Servings
Ingredients
1 pk fresh spinach; (tear up)
1 box fresh mushrooms sliced
2 cn sliced water chestnuts;
-(drained)
1 red pepper thinly sliced
1 cn baby corn cut; (1/2 inch
-pieces)
1 finely diced purple onion
1/3 pk thin chow mein noodles
----------------------------DRESSING----------------------------------
1/3 c lemon juice
1/3 c vinegar
1 ts salt
1 ts soy sauce
1/4 c sugar
1/2 c olive oil
Instructions
Don't dress until ready to serve.
Posted to JEWISH-FOOD digest by "Aliza Blizinsky" on
Oct 15, 1998, converted by MM_Buster v2.0l.
[Home] Chinese Salsa With Mushrooms [Home]
Title: Chinese Salsa With Mushrooms
Yield: 3 Servings
Ingredients
1 tb sweet butter
2 cloves garlic, minced
2 c fresh shiitake mushrooms,
-sliced
1/2 c teriyaki sauce
1 c tomatoes, diced
1/2 c scallions, sliced thinly
1/2 ts chile and garlic paste
1/4 c rice wine vinegar
2 tb sesame oil
1/4 ts freshly ground black pepper
1 bn cilantro, chopped
Instructions
Melt butter in a saute pan, add garlic and cook gently for 1 minutes.
Add the sliced shiitake mushrooms and continue cooking over low heat
until mushrooms are tender. Add the teriyaki sauce, bring to a boil
quickly, and remove from heat. Allow mushrooms to cool to room
temperature. In a separate bowl, combine all remaining ingredients
and mix well. When mushrooms have cooled, combine with the tomato
mixture. Serve at room temperature. Refrigerated, mixture will keep
for several days. makes 3 cups.
[Home] Chinese Salt & Pepper [Home]
Title: Chinese Salt & Pepper
Yield: 6 Servings
Ingredients
2/3 c salt
2 tb szechwan peppercorns, whole
1 ts black peppercorns, whole
Instructions
Heat a heavy skillet over high heat. Reduce heat to medium and add
salt and peppercorns. Stir constantly until mixture turns a light
brown. Place in a blender or food processor and whirl until well
blended. Shake through a sieve before bottling. Yield about 6 oz.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
[Home] Chinese Salt And Pepper [Home]
Title: Chinese Salt And Pepper
Yield: 6 Servings
Ingredients
2/3 c salt
2 tb szechwan peppercorns, whole
1 ts black peppercorns, whole
Instructions
Heat a heavy skillet over high heat. Reduce heat to medium and add salt and
peppercorns. Stir constantly until mixture turns a light brown. Place in a
blender or food processor and whirl until well blended. Shake through a
sieve before bottling. Yield about 6 oz.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Sauce For Stir-Fry [Home]
Title: Chinese Sauce For Stir-Fry
Yield: 1 Servings
Ingredients
1 ts chicken bouillion granules
1 c hot water
2 tb cornstarch
4 ts sugar
4 tb sherry
4 tb soy sauce
Instructions
From: "Sharon H. Frye"
Date: Fri, 16 Aug 1996 12:40:32 EDT
Dissolve bouillion in hot water. Add remaining ingredients and set aside
until needed. Stir before adding to wok.
Personal note: My family likes lots of sauce, so I usually double the
recipe for the sauce. You can use whatever veggies you wish, and whatever
kind of meat.
EAT-L Digest 15 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Sauce Looo (Basic Sauce) [Home]
Title: Chinese: Sauce: Looo (Basic Sauce)
Yield: 1 Servings
Ingredients
1 c dark soy sauce
1 c thin soy sauce
1 c sugar
2 c water
3 dried chili peppers 2 sl
-ginger ro; ot
2 tb five whole flowerets, star
-anise
1/2 c peanut oil
2 cloves garlic, split
Instructions
Add all ingredients to saucepan and boil 15 minutes. Refrigerate
sauce.
Simmer foods in this sauce, as the foods absorb the salty taste, you
may need to add more soy sauce to compensate.
Do not use fish in this sauce if you want to keep it long.
Basic Sauce is used over and over again to slow-simmer a number of
foods. It imparts its own flavor to what is cooked, and grows more
savory with the cooking of different foods.
Title: Chinese Sauce
Yield: 1
Ingredients
1 soy sauce
1 rice wine vinegar
1 ginger; chopped fine
1 garlic; small amt. chopped f
1 scallion; chop crosswise,
-not
1 hot chili oil; or
-chili/garlic sauc
Instructions
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!
Recipe by: srf@world.std.com (Stephanie R Faulkner)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Sausage & Rice [Home]
Title: Chinese Sausage & Rice
Yield: 4 Servings
Ingredients
1 1/2 c raw white rice
3 c water
1 or 2 chinese sausages
Instructions
The MOST typical use of sausage is (hold your hat - another strange
locution but slightly more comprehensible) steamed on rice. Plain.
Poor people's food (actually, a poor people's special treat) but quite
satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower
heat to low and cook 10 min. Meanwhile, slice sausages into thin
diagonal strips. Add rest of water to rice and cover top of rice with
sausage strips. Some people add scallion or ginger but I prefer the
flavor pristine. Raise heat to the boil again and then lower to low
again. Steam until sausage fat is transparent and rice is done, 5
minutes or so more. Serve with soy sauce on the side.
To take this dish one step up, use sticky ("glutinous" or "sweet")
rice in the usual way (requires somewhat more water and more careful
cooking). To take this dish to its artisanly conclusion, cook the
sticky rice separately; let it cool; cut it into 8 portions and
spread 4 portions flat on the center part of a lotus or other large,
tough, nonpoisonous leaf. Take the sausage strips and cut them into
smaller pieces, and top each portion of rice with a portion of
sausage. Add a small amount of chopped bamboo shoot, chopped
scallion, and chopped dried shrimp (previously soaked in sherry for
1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T
broth boiled together and thickened with 1/2 t cornstarch (mixed into
3/4 t water). Apply two teaspoons of this sauce to the top of your
dish. Top this mess with the other 4 portions of rice and crimp the
edges together. Now: carefully bring the sides of the leaf up to make
an envelope, and tie with twine. Steam for 5 minutes or so and serve.
From: Michael Loo
[Home] Chinese Sausage And Rice [Home]
Title: Chinese Sausage And Rice
Yield: 4 Servings
Ingredients
1 1/2 c raw white rice
3 c water
1 or 2 chinese sausages
Instructions
The MOST typical use of sausage is (hold your hat - another strange
locution but slightly more comprehensible) steamed on rice. Plain.
Poor people's food (actually, a poor people's special treat) but quite
satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower
heat to low and cook 10 min. Meanwhile, slice sausages into thin
diagonal strips. Add rest of water to rice and cover top of rice with
sausage strips. Some people add scallion or ginger but I prefer the
flavor pristine. Raise heat to the boil again and then lower to low
again. Steam until sausage fat is transparent and rice is done, 5
minutes or so more. Serve with soy sauce on the side.
To take this dish one step up, use sticky ("glutinous" or "sweet")
rice in the usual way (requires somewhat more water and more careful
cooking). To take this dish to its artisanly conclusion, cook the
sticky rice separately; let it cool; cut it into 8 portions and
spread 4 portions flat on the center part of a lotus or other large,
tough, nonpoisonous leaf. Take the sausage strips and cut them into
smaller pieces, and top each portion of rice with a portion of
sausage. Add a small amount of chopped bamboo shoot, chopped
scallion, and chopped dried shrimp (previously soaked in sherry for
1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T
broth boiled together and thickened with 1/2 t cornstarch (mixed into
3/4 t water). Apply two teaspoons of this sauce to the top of your
dish. Top this mess with the other 4 portions of rice and crimp the
edges together. Now: carefully bring the sides of the leaf up to make
an envelope, and tie with twine. Steam for 5 minutes or so and serve.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
[Home] Chinese Sausage Fried Rice [Home]
Title: Chinese Sausage Fried Rice
Yield: 4 Servings
Ingredients
3 chinese sausages
4 c cold cooked rice
2 scallion stalks (up to)
3 tb oil
1/2 ts salt
Instructions
1. Place Chinese sausages on a shallow, but not flat, dish and steam 15
minutes. (See "How-to Section").
2. Let sausages cool slightly; then cut in small picces. Reserve the
drippings.
3. Break up and separate the cold cooked rice, as in step 1 of "Simple
Fried Rice". Cut scallion stalks in 1/2-inch sections.
4. Heat oil to smoking. Add rice and stir-fry to heat through partially.
5. Add sausage, drippings, scallions and salt. Stir-fry to heat through
completely; then serve.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Sausage Frittata [Home]
Title: Chinese Sausage Frittata
Yield: 1
Ingredients
1 canola oil; to cook
2 potatoes; peeled and diced
-1/4-inch
2 lapchongs (chinese
-sausages); sliced 1/8 thick
1 lg red onion; julienned
1 red bell pepper; julienned
6 scallions; sliced 1/8 thick
10 lg eggs; beaten
1 salt; to taste
1 freshly-ground black pepper;
- to taste
2 c shredded cheddar cheese
Instructions
Preheat an oven to 350 degrees. Coat a large, hot oven-proof skillet (can
be
non-stick) with oil and saute potatoes, lapchong, onions and peppers for
about
6 minutes. Add scallions and eggs and season. Stir around for 30 seconds,
top
with cheese then place in the oven. Bake for 20 minutes or until a knife
inserted in the center comes out clean. If top is not brown and crusty,
turn
on broiler to brown the cheese, about 2 minutes. Let rest 3 minutes before
slicing into pie wedges and serving.
This recipe yields ?? servings.
Source:
"EAST MEETS WEST with Ming Tsai - (Show # MT-1B29) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"11-01-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 1687 Calories (kcal); 119g Total Fat; (63% calories from fat);
116g Protein; 36g Carbohydrate; 2107mg Cholesterol; 1978mg Sodium
Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 5 Vegetable; 0 Fruit; 14 1/2
Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
[Home] Chinese Sausage Potstickers [Home]
Title: Chinese Sausage Potstickers
Yield: 30 Servings
Ingredients
1/4 lb chinese sausages; * minced
-or cut into thin
1 c uncooked short-grain;
-(arborio) or pearl rice *
1/4 c minced pickled ginger; or to
- taste
4 large; dried shiitake
-mushrooms,
1 tb sweetened chile sauce* or
-chinese p; lum sauce
4 green onions (scallions);
-white and green parts, mi
2 canned whole green chiles;
-seeded,, (2 to 4) deveine
1 c dry white wine
1 salt and ground white
-pepper; to taste
1 pk potsticker wrappers
1 chinese sesame oil for
-brushing
Instructions
1. Cook the sausage in a saucepan over medium heat until some of the fat is
rendered, about 5 minutes.
2. Add the rice, pickled ginger, mushrooms, chile sauce, green onions, and
chiles, and reduce the heat to low. Stir and cook for a minute or two,
without browning the rice.
3. Strain the reserved mushroom liquid through a double thickness of paper
towels and add 1 cup of it, along with the wine, to the rice. Bring to a
boil over high heat and cover. Reduce the heat to low and cook until all
the water is absorbed, about 20 minutes. Taste and adjust the seasonings.
4. Transfer the rice mixture to a bowl and place in the freezer to chill
for about 30 minutes.
5. Preheat the oven to 400 degrees.
6. Place a generous teaspoonful of the mixture in the center of each
wrapper. Fold in half; slightly dampen the outer edges with cold water.
Press the edges together to seal, using the tines of a fork or a potsticker
mold.
7. Place on an oiled cookie sheet and brush the tops with sesame oil. Bake
until crisp, about 15-20 minutes.
Can assemble up to 1 day in advance and refrigerate, or flash freeze* for
up to 3 months. Do not thaw before baking; just add 5-10 minutes to the
baking time.
NOTE: I prefer to fry, steam and then brown until they stick to the pot.
That's why they are called Pot Stickers. Grazie
Posted to KitMailbox Digest by Cairn Rodrigues on Sep
18, 1998, converted by MM_Buster v2.0l.
[Home] Chinese Sausages [Home]
Title: Chinese Sausages
Yield: 4 Servings
Ingredients
2 chinese sausages
Instructions
1. Remove string and rinse sausage links in cold water.
2. Place sausages in a shallow heatproof dish and steam on a rack until
translucent (15 to 20 minutes). See pages 33 and 831.
3. Drain and let cool. Slice diagonally in thin ovals.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Scallion Cakes [Home]
Title: Chinese Scallion Cakes
Yield: 1 Servings
Ingredients
1 1/4 c all-purpose flour; + some
-more
3/4 pt boiling water
1 tb cold water (up to 2)
1 ts sesame oil (up to 2)
1 1/2 ts salt
4 oz margarine or butter
12 oz chopped scallions
1 peanut or corn oil for
-frying
Instructions
Sift flour into a large bowl. Pour in the boiling water gradually and mix
with a fork. Rub together with fingers while the flour is still warm. Add
the cold water and knead to form a firm, but not hard, dough.
Cover and let stand for 10 minutes. Oil a flat surface and a rolling pin
with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and
divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the
edges slightly thinner than the middle. Sprinkle all over with a good 1/4
tsp of salt and press in with your fingers. Generously spread with 1/2 oz
margarine all over, stopping just short of edges. Spread with about 5 Tbs
of chopped scallions.
With both hands, pick of the sides nearest you and roll the cake up away
from you (like a jellyroll), taking care not to let the scallions fall out.
The dough should now be in a cylindrical shape. Pinch the ends closed and
roll towards each other until the dough is ball-shaped. Gently roll the
ball out until it's about 6 inches across. Don't worry if the surface of
the cake bursts while you're rolling (this *always* happens to me!). Repeat
for each piece of dough.
Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over
low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and
fry the other side likewise. Remove and drain on a paper towel. Serve hot.
I'll make a large batch and freeze them uncooked with waxed paper in
between; just thaw as many as you need and fry!
Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland
on Nov 10, 1997
[Home] Chinese Scallion Pancakes [Home]
Title: Chinese Scallion Pancakes
Yield: 1 Servings
Ingredients
2/3 c flour; + some more
1/3 c water
1 butter/ margarine
1 salt
1/2 c chopped green
-onions/scallions; divided t
3 tb cooking oil
Instructions
In a medium sized bowl, combine 2/3 c flour and 1/3 c water to make a
manage dough. It's a good idea to start with less water and increase a
tablespoon at a time since I don't know the exact measurements. The dough
may be a little tough but that's okay. Divide the dough into 3 pieces and
keep the ones you're not using under a damp cloth. Roll out the dough to a
rectangular shape on a lightly floured surface.
NOTE: the thinner the dough is the more layers you'll get. Spread enough
margarine to cover surface Sprinkle enough salt to cover surface(this
depends on personal taste). Sprinkle one portion of scallions on dough Roll
up dough TIGHTLY by the short length, tucking in the scallions along the
way and seal the edge. Coil the dough into a snail shell and seal end. Roll
out as flat as possible. Heat up frying pan with a tablespoon of oil. Fry
both sides of pancake 'til golden. The whole thing won't be brown, only the
spots where it's actually touching the pan. Slice and serve immediately
when done. If it's not salty enough, it can be served with some soy sauce.
Makes 3 individual pancakes.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland on Nov 10,
1997.
Posted to recipelu-digest Volume 01 Number 489 by James and Susan Kirkland
on Jan 10, 1998
[Home] Chinese Scallops In Oyster Sauce [Home]
Title: Chinese Scallops In Oyster Sauce
Yield: 4 Servings
Ingredients
2 tb oyster sauce or soy sauce
2 ts cornstarch
1 ts soy sauce
1/2 ts sugar
1/2 lb scallops thawed or frozen
1 wcll rinsed, drained, and
1 sliced
1 across the grain
2 tb butter or margarine
1 1/2 c (3 oz.) edible-pod peas,
1 ends and
1 strings rcmovcd. or 1
1 pk (6 oz.)
1 frozen edible-pod peas,
1 thawed
1/4 c chopped green onion
1 hot cooked rice
Instructions
Bright green edible-pod peas and tender scallops are tossed quickly
in a hot wok to mingle with rich oyster sauce. Buy oyster sauce in
the Orien- tal section of your market.
Combinc oyster saucpe cornstarch, soy, and sugar. Stir scallops into
oyster sauce mixture; set aside. Place wok over medium heat. When wok
is hot, add butter. When butter has melted, add peas and onion and
stir-fry for 2 or 3 minutes or until vege- tables are tender-crisp.
(If using frozen pod peas, stir-fry for 30 seconds or until heated
through.) Raise heat to high, add scallop mixture, and stir- fry for
about 3 minutes or until scallops are just opaque throughout and
sauce is slightly thickened. Spoon over hot cooked rice and serve
immediately. Makes 4 servings
Sunset Wok Cookbook
JJ
From: Jj Judkins Date: 20 Nov 96 National
Cooking Echo Ž
[Home] Chinese Sea Bass Parcels [Home]
Title: Chinese Sea Bass Parcels
Yield: 2
Ingredients
2 sea bass
1 salt and freshly ground
-black peppe; r
2 tb fresh ginger; thinly sliced
-into
1 ; julienne strips
1 tb lemon juice
8 chinese lettuce leaves
1 tb sesame oil
3 cloves garlic; thinly sliced
2 tb soy sauce
1 tb sesame seeds; toasted
2 spring onions; sliced
Instructions
Remove scales from sea bass, cut off gills, head and tail.
Fillet the fish to remove the back bone but leaving the skin on. Cut the
fillets into 2.
Season the fish and sprinkle with fresh ginger strips and lemon juice.
Wrap each piece of fish in a Chinese lettuce leaf.
Steam the parcels, either in a bamboo steamer, or on a plate, placed over
a pan of boiling water then covered with a saucepan lid, for 15-20
minutes.
Fry the garlic slices in the sesame oil for 2-3 minutes.
When the fish parcels are cooked, drizzle with soy sauce and scatter over
the garlic slices, toasted sesame seeds and spring onions.
Converted by MC_Buster.
NOTES : Sea Bass with an oriental touch.
Converted by MM_Buster v2.0l.
[Home] Chinese Sea Bass [Home]
Title: Chinese Sea Bass
Yield: 1
Ingredients
3/4 c canned low-salt chicken
-broth
1 tb cornstarch
1 tb oriental sesame oil or
-vegetable oi; l
1 tb minced garlic
1 tb minced peeled fresh ginger
1 1/2 tb cider vinegar
4 ts soy sauce
1 ts sugar
2 sea bass fillets; (6-ounce)
1 cooked rice
1 chopped green onion tops
Instructions
Combine broth and cornstarch in small bowl; stir until cornstarch
dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic
and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy
sauce, sugar and cornstarch mixture and boil until sauce thickens,
stirring constantly, about 1 minute. Remove from heat. Season sauce with
pepper.
Preheat broiler. Brush some sauce over each side of fish fillets. Broil
until just cooked through, about 3 minutes per side. Place fish on
plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing
remaining sauce separately.
Serves 2.
Bon Appetit March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Seafood Hotpot [Home]
Title: Chinese Seafood Hotpot
Yield: 6
Ingredients
3 lemon sole fillets; skinned
4 trout fillets; skinned
6 raw king prawns
6 scallops; sliced
4 sm squid; cut into rings
1 3/4 l chicken stock
1 ts peeled and sliced fresh root
- ginger
60 g transparent rice noodles
4 spring onions; chopped
500 g spring cabbage; finely
-shredded
--------------------------HOISIN SAUCE--------------------------------
2 tb hoisin sauce
1 tb tomato ketchup
2 ts soy sauce
Instructions
Cut the sole and trout into thin strips and arrange on a platter with the
other fish. Put the stock in a pan with the ginger and simmer for 15
minutes.
Mix the hoisin sauce ingredients together and put into 6 small dishes.
Soak the noodles in warm water for 5 minutes then cut into short lengths
and place in a serving bowl. Put the spring onions and shredded cabbage
in a bowl.
Strain the stock into a fondue pot, bring back to a simmer then place on
the heat. Arrange a platter of fish, hoisin sauce, noodles and cabbage on
the table. The fish and cabbage are cooked in the hot stock using Chinese
wire strainers to hold the food.
Any remaining cabbage can be added at the end with the noodles to make the
soup.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Chinese Seasoned Salt [Home]
Title: Chinese Seasoned Salt
Yield: 3 /4 Cup
Ingredients
6 tb kosher salt
4 tb sichuan peppercorns
2 tb black peppercorns
Instructions
Combine all the ingredient in a dry wok or heavy skillet. Cook over
medium heat, shaking the pan until the peppercorns begin to darken
and smoke. Transfer the mixture to a spice mill and grind to a coarse
powder. store in an airtight container.
Traditionally sprinkled on roast squab, chicken, or shrimp cooked in
the shell. You can also use this seasoning on baked potatoes or
popcorn.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
165
[Home] Chinese Sesame Chicken 2 [Home]
Title: Chinese: Sesame Chicken 2
Yield: 2 Servings
Ingredients
3/4 lb chicken breasts
1 skinless and
1 boneless
3 tb flour
2 tb sesame seeds
1 tb soy sauce
1/2 ts peanut oil
1 tb maple syrup
1 red lettuce leaves
1 tb dry sherry
1 lg tomato -- ripe
1 ts fresh ginger -- chopped
1 pepper to taste
1/2 ts chinese five spice --
1 powder
Instructions
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
Recipe By :
[Home] Chinese Sesame Chicken [Home]
Title: Chinese: Sesame Chicken
Yield: 2 Servings
Ingredients
3/4 lb chicken breasts
1 skinless and
1 boneless
3 tb flour
2 tb sesame seeds
1 tb soy sauce
1/2 ts peanut oil
1 tb maple syrup
1 red lettuce leaves
1 tb dry sherry
1 lg tomato -- ripe
1 ts fresh ginger -- chopped
1 pepper to taste
1/2 ts chinese five spice --
1 powder
Instructions
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.
Recipe By :
[Home] Chinese Sesame Garlic Cabbage [Home]
Title: Chinese Sesame Garlic Cabbage
Yield: 4
Ingredients
1 savoy cabbage
1 clove garlic
1/2 onion
2 tb oil
2 ts sesame oil
1 tb sherry
1 tb sesame seeds
1 tb dark soy sauce
1 shred cabbage; discarding
-tough
1 ; inner
1 core peel and chop garlic
-and onion; .
Instructions
Heat wok. Add in oil. Fry onion and garlic for 1 minute. Add in
cabbage, tossing thoroughly.
Pour in sherry. Stir-fry for 1 minute Add in sesame oil and soy sauce.
Stir-fry for 2 minutes. Add in sesame seeds. Stir-fry for 1 minute.
Serve.
Converted by MC_Buster.
NOTES : Serve as part of a Chinese meal or as a vegetable side dish
with roast pork.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
[Home] Chinese Sesame Noodles [Home]
Title: Chinese Sesame Noodles
Yield: 4 Servings
Ingredients
12 oz vermicelli
1 bn green onions; thinly sliced
1/3 c tahini
3 tb teriyaki sauce
2 tb chopped garlic in oil
1/2 ts salt
1 freshly ground pepper
Instructions
In large pot of boiling salted water, cook the noodles according to package
directions until tender but still firm. Drain, reserving 1/3 cup of the
cooking water. Add the warm cooking water to the tahini and stir until
smooth. Add the green onions, teriyaki sauce, garlic, salt and pepper.
Blend well, then pour over the noodles and toss gently until the noodles
are well coated with the sauce. Serve immediately or refrigerate and serve
cold.
Recipe by: 5 in 10 Appetizer Cookbook
Posted to MC-Recipe Digest by Meg Antczak on Mar
25, 1998
[Home] Chinese Shrimp And Scallops In Garlic Sauce [Home]
Title: Chinese Shrimp And Scallops In Garlic Sauce
Yield: 4 Servings
Ingredients
3/4 lb scallops
3/4 lb medium shrimp; shelled and
-deveined
1/2 lb snow peas
3/8 lb broccoli florets
5 garlic cloves; sliced
1/2 ts chicken bouillon; *see below
1 tb starch in a thin paste in
-cold wate; r
1 oil
1 soy sauce
Instructions
Fry the garlic in the oil until it just shows signs of browning. Add the
scallops and the shrimp. Cook on as high heat as possible until the
scallops turn white and the shrimp pink, turning constantly (about 5
minutes). Add the vegetables. Heat for a minute, then sprinkle with soy
sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the
bottom of the wok with the starch paste. Continue to toss rapidly for a few
minutes until everything is hot and covered with the sauce. Serve
immediately.
Notes: * Dissolve chicken bouillon in 1/2 cup water.
Formatted & Busted by RecipeLu
Posted to recipelu-digest Volume 01 Number 221 by RecipeLu
on Nov 08, 1997
[Home] Chinese Shrimp Fried Rice [Home]
Title: Chinese Shrimp Fried Rice
Yield: 6 Servings
Ingredients
3 lb medium shrimp
1 tb unsalted butter
2 raw eggs
2 tb milk
2 tb sesame oil
1 c finely chopped spanish onion
1/4 ts fresh grated ginger *
1/3 c sweet sherry (oloroso)
2 c bean sprouts
2 c cooked long grained rice
1/3 c light soy sauce **
6 green onions, chopped
1 vegetable cooking spray
1 salt and pepper, to taste
Instructions
* or ground ginger ** preferably Kikkoman
Preparation time: 40 mins. Cooking Time: 15 to 20 mins
Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with
cooking spray and melt butter over high heat. Make an omelet by adding the
eggs to the milk and salt and pepper to taste and whisking until fluffy.
Pour egg mixture into hot skillet and spread evenly. Cook until puffy and
set. Remove omelet with spatula, place in a plate and chop with a knife and
fork. Set aside.
Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until
slightly transparent, about 3 mins. Add shrimp, cook until they turn plump
and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet
pieces. Cook on low heat and stir frequently so that sprouts are thoroughly
covered with the wine and ginger. Add the rice and thoroughly stir mixture.
Add soy sauce and continue to toss mixture so that the soy sauce coats all
the rice. Add green onions and continue to mix thoroughly. Serve
immediately.
Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737
milligrams sodium
[Home] Chinese Shrimp In Chinese Lobster Sauce [Home]
Title: Chinese: Shrimp In Chinese Lobster Sauce
Yield: 6
Ingredients
--------------------------INGREDIENTS---------------------------------
1 lb jumbo shrimp (21-25 per;
-pound)
1 tb fermented black beans
2 garlic cloves; minced
1 quarter-sized slice fresh;
-ginger, peeled, minc
1 tb shao hsing rice wine; or dry
Instructions
2 tablespoons Peanut or corn oil
1/2 teaspoon Salt
6 ounces Ground pork butt
1 small Onion -- cut into 1-inch cube
1 Bell pepper -- cut into 1-inch
1/2 teaspoon Sugar
1 Big pinch white pepper
1/2 tablespoon Light soy sauce
3/4 cup Chicken stock
2 teaspoons Cornstarch -- blended with I
water
1 large Egg -- lightly beaten
1 Green onion -- chopped
1 teaspoon Asian sesame oil
Serves
SHRIMP IN CHINESE LOBSTER SAUCE
INSTRUCTIONS:
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the
length of the back, stopping just above the tail. Rinse with cold water
and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.
Combine with the minced garlic and ginger; gently crush into a paste. Mix
in the wine; set aside.
Place a wok over medium-high heat. When hot, drizzle in half of the oil.
Add the shrimp and stir-fry until they begin to curl and turn bright
orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and the
salt.
Add the black bean paste and saute a few seconds until it becomes
aromatic.
Increase heat to medium-high. Add the pork and stir-fry until the morsels
are no longer pink, about 3 minutes.
Add onions, peppers, sugar, white pepper and soy sauce; toss together
until the vegetables begin to soften, about 1 minute. Add the stock and
keep tossing until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle into the center of
the work, stirring constantly, until mixt--- TBBS v2.1/NM ! Origin:
G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Shrimp Kababs [Home]
Title: Chinese Shrimp Kababs
Yield: 4 Servings
Ingredients
16 chunks of fresh pineapple
2 lb raw shrimp, peeled and
1 deveined
24 fresh snowpeas, blanched
1/2 c rice wine
2 tb sesame sauce
1 tb oil
1 ts lime juice
1 salt and pepper to taste
Instructions
1) Preheat the oven to 400 f.
2) Place pinapple, shrimp, pea pods, wine and sesame sauce in bowl;
marinade 15 minutes.
3) Alternate ingredients on skewers and place on ovenproof platter,
mix lime juice and oil and set aside.
4) cook skewers 8-10 minutes. Baste occasionally with oil mixture and
turn skewers over once. Season to taste.
5) Serve with steamed rice.
Title: Chinese Shrimp
Yield: 1
Ingredients
1 no ingredients
Instructions
3 scallions; cut into one-
-inch strips
2 sl ginger root
2 tb soy sauce
2 ts sugar
1/3 ts Accent seasoning
2 tb wine
3 tb vegetable oil
1 lb shrimp (in the shell)
Heat oil. Add all ingredients to shrimp and cook in oil until the shrimp
turn bright pink.
[Home] Chinese Silk Apples [Home]
Title: Chinese Silk Apples
Yield: 6 Servings
Ingredients
3 apples
2 egg whites
2 tb flour
2 tb cornstarch
1 peanut oil for deep frying
1/2 c sugar
1/4 c honey
1/3 c water
1 tb peanut oil
Instructions
Quite an experience to eat - the apples is still warm and soft, the
top is crunchy and icy. Great after a wok dinner.
Peel the apples, core and cut into wedges about 1/2 inch thick. Whip
egg whites until frothy. Add flour and cornstarch and beat into a
smooth batter. Heat the oil to 375F. Dip each apple wedge into egg
white batter, place in hot oil and try, a few at a time, until crisp
and brown. Place in a single layer on a warm service platter. Bring
remaining ingredients to a boil in a saucepan and cook to a hard ball
stage syrup; 280 F on candy thermometer. Pour over apple wedges and
serve at once, accompanied by a large crystal bowl of water
containing lots of ice cubes. Each person picks up an apple wedge
with a fork or small tongs and dips it into the ice water to
crystallize the sugar and harden the top, which forms silk-like
threads....hence the name. Serves 6.
Origin: Found in recipe box bought at garage sale. Shared by: Sharon
Stevens
[Home] Chinese Silver Loaves - Steamed Dumplings [Home]
Title: Chinese Silver Loaves - Steamed Dumplings
Yield: 1
Ingredients
1 3/4 c hot water
3 tb sugar
2 tb vegetable shortening or oil
6 c all-purpose; (plain) flour
2 tb baking powder
1/2 ts salt
Instructions
Dough for outside of dumpling: Add sugar and shortening to hot water,
stir til sugar is dissolved, and allow to cool until barely warm.
Sift remaining dry ingredients into a large mixing bowl, and gradually
stir in
sugar mixture. Mix well and gradually draw dough together with your
hands. It should be soft, but not sticky.
On a floured board, knead dough about 5-8 minutes, or til smooth and
elastic. Return to bowl, cover with damp cloth and let rise at least 1
hour.
Per serving: 2327 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 602g Carbohydrate; 0mg Cholesterol; 2059mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
40 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Sirloin Steak [Home]
Title: Chinese Sirloin Steak
Yield: 1
Ingredients
1 cn condensed beef broth; (10
-1/2 ounces)
4 garlic cloves; minced
1/4 c ketchup
1/4 c honey
1/4 c soy sauce
1 one 2 to 2 1/4 pound
-boneless beef; top, about 1
1 ; sirloin steak, well trimm
Instructions
In a medium-sized bowl, combine all the ingredients except the steak.
Place the steak in a 9" x 13" glass baking dish and cover with the
marinade. Cover and refrigerate for at least 4 hours, or overnight,
turning occasionally. Preheat the broiler. Place the steak on a broiler
pan or rimmed baking sheet; discard the marinade. Broil for 14 to 16
minutes for medium-rare, or to desired doneness, turning halfway through
the cooking. Thinly slice across the grain and serve immediately.
NOTE: The longer this marinates, the more flavor will be absorbed by the
steak. So, for best flavor, marinate overnight.
From "Mr. Food: A Little Lighter", due out this fall!
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.
[Home] Chinese Smoked Chicken [Home]
Title: Chinese Smoked Chicken
Yield: 1 Servings
Ingredients
6 tb soy sauce
3 tb hoisin sauce
2 tb dry white wine
1 green onion; chopped
1 tb brown sugar
1 tb finely minced ginger
1 ts liquid smoke flavoring
1 cooking bag
1 1 3 3/4 lb chicken
1 green onions; sliced
1 steamed rice
Instructions
Combine first 7 ingredients in cooking bag. Add chicken and seal tightly.
Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or
overnight, turning bag occasionally.
Preheat oven to 350øF. Set bag with chicken on baking sheet. Cut 5 small
vents in top of bag. Bake until chicken is tender and brown, about 1 hour
15 minutes. Remove from oven and cool slightly. Open bag and pour juices
into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices
over chicken. Garnish with green onions. Serve with rice, passing remaining
juices separately.
4 Servings
Bon App‚tit October 1992 Sharri Chambers: Royal Oak, Michigan
Posted to recipelu-digest by Sandy on Mar 05, 1998
[Home] Chinese Smokey Ribs [Home]
Title: Chinese Smokey Ribs
Yield: 6 Servings
Ingredients
6 lb pork spareribs
1 chinese dry marinade
Instructions
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room
temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill
or place bones upright in rib rack. Smoke-cook until done. Brush ribs
with Chinese Barbecue sauce during the last few minutes of cooking,
then serve with remaining sauce.
[Home] Chinese Snow Pea Pods [Home]
Title: Chinese Snow Pea Pods
Yield: 6 Servings
Ingredients
2 tb vegetable oil
1 onion; chopped fine
1 clove garlic; chopped fine
1/2 ts seasoned salt
1/4 c sliced water chestnuts
1 6-oz pkg frozen pea pods
1 tb soy protein seasoning
1/4 c chicken broth
Instructions
Heat oil in heavy skillet. Add onion, garlic, salt, and water
chestnuts. Saute until onion is golden. Add frozen pea pods, soy
sauce, and chicken broth. Cover and cook for 5 minutes. Uncover and
cook for 5 more minutes.
5.3 grams carbohydrate per serving
from Dr. Atkins Diet Cookbook
typed by Tiffany Hall-Graham
[Home] Chinese Spaghetti (Frud Bee Hoon) [Home]
Title: Chinese Spaghetti (Frud Bee Hoon)
Yield: 4 Servings
Ingredients
1 pk rice sticks
1/4 lb lean pork tenderloin
1 ts ginger
1 ts garlic
3 tb sesame oil
1/2 ts sugar
4 tb soy sauce
1 ea small head cabbage
2 ea carrots
2 ea eggs
4 tb oyster sauce
2 ea cloves of garlic, chopped
Instructions
Cut pork into small strips and marinade with ginger, garlic, 2tb
sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and
carrots into strips. Fry eggs in wok. Break up in small pieces and
set aside. Soak rice sticks in hot water for 3-5 minutes, until
springily; drain; rinse with cold water and drain. Stir fry
vegetables for 1-2 minutes. Add 2 tb oyster sauce and 1 tb of soy
sauce. Vegetables should be crunchy. Set aside. Stir fry pork and set
aside. Stir fry garlic and add rice sticks. Add 1 tb sesame oil, 2tb
oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs and
vegetables to rice sticks.
[Home] Chinese Spaghetti [Home]
Title: Chinese Spaghetti
Yield: 1
Ingredients
1 onion; diced
4 cloves garlic; crushed (more
- if
1 ; like)
2 ts curry; (amount depends on
1 ; how much you like
1 ; curry!)
1 tb minced ginger
1 ts chinese chili paste
1 cn crushed tomatoes; (28oz)
1 tb tomato paste
1 c veggie broth
1/2 c tvp; (optional)
1 cooked spaghetti
Instructions
Saute until tender onion, garlic, curry and ginger in your favorite sauting
liquid (on diFFenent occasions I have used the following: wine, broth,
balsamic vinegar and sherry). Add chili paste, tomatoes, tomato paste,
broth
and TVP. Simmer 10-20 minutes. If it is too watery, additional tomato paste
may be added, or a small amount of cornstarch mixed in water. Serve over
spaghetti, top with nutritional yeast.
Per serving: 97 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g
Protein; 22g Carbohydrate; 0mg Cholesterol; 216mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Spare Ribs 2 [Home]
Title: Chinese Spare Ribs 2
Yield: 1 Serving
Ingredients
1 c soy sauce
1 1/2 c water
1/2 c granulated sugar
4 ts hoisin sauce
4 ts minced garlic
2 lb spare ribs; cut in pieces
Instructions
1. Mix together the first five ingredients in a bowl.
2. Fit the ribs snugly into a bowl or pan and pour the marinade over.
3. Cover and refrigerate for 6 hours to overnight.
4. Grill or broil spareribs, turning once until done, about 15 minutes.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 601 Calories; 3g Fat (5% calories
from fat); 16g Protein; 133g Carbohydrate; 3mg Cholesterol; 16473mg
Sodium
_____
Contributor: David Rosengarten - TASTE #TS4912
Preparation Time: 0:00
[Home] Chinese Spare Ribs [Home]
Title: Chinese Spare Ribs
Yield: 1 Serving
Ingredients
1 c Soy sauce
1 1/2 c Water
1/2 c Granulated sugar
4 ts Hoisin sauce
4 ts Minced garlic
2 lb Spare ribs
Instructions
Mix together the first five ingredients in a bowl. Fit the ribs snugly
into a bowl or pan and pour the marinade over. Cover and refrigerate for 6
hours to overnight.
Grill or broil spareribs, turning once until done, about 15 minutes.
Serve.
This recipe yields ?? servings.
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-29-1998
- - - - - - - - - - - - - - - - - -
Contributor: David Rosengarten
Preparation Time: 0:00
[Home] Chinese Spareribs ( Pa-Kwai ) [Home]
Title: Chinese Spareribs ("Pa-Kwai")
Yield: 4 Servings
Ingredients
4 lb spareribs (any kind of meat)
2 tb vinegar
1 water
3/4 c soy sauce
3/4 c brown sugar
1 sm can crushed pineapple, juice
1 tb dry mustard, rounded
1/2 ts msg
Instructions
Bring to boil spareribs in vinegar and enough water to come 1 inch
below ribs. Simmer 1/2 hour. Drain and place in shallow pan.
Mix together and pour over ribs. Bake in oven at 375 degrees for 1
hour, turning often. Be careful to keep ribs coated with sauce.
[Home] Chinese Spareribs [Home]
Title: Chinese Spareribs
Yield: 4 Servings
Ingredients
8 cloves garlic; minced
2 ts salt
1/2 c ketchup
1/2 c honey
1/2 c soy sauce
2 10 1/4-ounce c ans
-condensed beef broth
4 lb pork spareribs; cut into
-individual ribs
Instructions
In a 9 x 13-inch glass baking dish, combine the garlic and salt; mix well.
Add the remaining ingredients except the spareribs and blend until well
mixed. Add the ribs, turning to coat well with the marinade. Cover and
refrigerate for at least 4 hours, or overnight, turning occasionally.
Preheat
the oven to 450 degrees. Line a large roasting pan with aluminum foil and
add
1/2 inch of water to the pan. Coat a roasting rack with nonstick vegetable
spray and place it inside the pan. Place the spareribs crosswise on the
rack,
reserving the marinade for basting. Roast for 10 minutes, then reduce heat
to
350 degrees and roast the ribs for 1 hour and 20 minutes, or until the ribs
are tender and the glaze is crispy, basting occasionally with the reserved
marinade.
NOTE: Placing the ribs in a hot oven for the first 10 minutes gives them a
nice crispy coating. If you're into spicy Chinese flavor, serve these with
hot mustard.
- - - - - - - - - - - - - - - - - - -
Contributor: Mr. Food * Meat Around the Table
Preparation Time: 0:00
[Home] Chinese Spice Mix [Home]
Title: Chinese Spice Mix
Yield: 1 Servings
Ingredients
1/2 c toasted sesame seeds
3 tb chinese five-spice powder
2 tb brown sugar
1 ts grated orange rind (dried)
1 ts salt
Instructions
Combine all. Store in airtight container. Yields one cup.
Posted to Bakery-Shoppe Digest V1 #237 by Shelley Sparks
on Sep 14, 1997
[Home] Chinese Spicy Broccoli Beef [Home]
Title: Chinese Spicy Broccoli Beef
Yield: 6 Servings
Ingredients
1 cn beef broth
1/2 c water
2 tb cornstarch
1 tb soya sauce
1/2 ts crushed red peppers
2 tb oil ( peanut if possible)
4 c broccoli, peeled, cut into
-diagonal
1 lb boneless steak sliced thin
Instructions
In bowl , combine broth, water, cornstarch , soya sauce, cornstarch
and pepper. Set aside. Heat oil in wok at med. heat, add broccoli
and onions stir fry 5 minutes. Set aside. Add oil to wok add beef
and stir fry until color just changes. Set aside. Stir broth mix into
wok, cook on high until mixture begins to boil. Add broccoli and
beef, heat through, serve over rice noodles.
[Home] Chinese Spicy Chicken (Le Tze Gee) - Shangtu [Home]
Title: Chinese: Spicy Chicken (Le Tze Gee) - Shangtu
Yield: 1 Servings
Ingredients
1 poultry
Instructions
Amount Measure Ingredient -- Preparation Method Recipe By
:
[Home] Chinese Spicy Chicken (Le Tze Gee) - Shangtung [Home]
Title: Chinese: Spicy Chicken (Le Tze Gee) - Shangtung
Yield: 1 Servings
Ingredients
1/2 c oil
2 chicken breasts
1 tb sherry
1 tb light soy sauce
1 tb corn starch
1 cn (8-oz.) bamboo shoots, diced
2 tb hoison sauce
1/2 ts crushed red-hot pepper
1 tb chopped scallion
1 ts chopped ginger
Instructions
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Spicy Chicken (Le Tze Gee) [Home]
Title: Chinese Spicy Chicken (Le Tze Gee)
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
1/2 Oil
2 Chicken breasts
1 TB Sherry
1 TB Light soy sauce
1 TB Corn starch
1 cn Bamboo shoots -- dice
2 TB Hoison sauce
1/2 ts Red pepper -- crushed
1 TB Scallion -- chop
1 ts Ginger; fresh -- grate
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 2minutes. Remove chicken.
Add bamboo shoots, hoison sauce, scallion, ginger and crushed red
peppers. Stir well, then add chicken and serve.
Recipe By :
From: Sweeney date: Sun, 27 Oct 1996 23:55:17
+0800 (
[Home] Chinese Spicy Cold Noodles With Chicken [Home]
Title: Chinese: Spicy Cold Noodles With Chicken
Yield: 6 Servings
Ingredients
1/2 lb thin chinese flour noodles
1 md chicken breast
2 green onions, slivered
3 egg yolks
2 tb peanut oil
1 ts cool water
1 tb thin soy
1 ts chinkiang vinegar
1 ts hot chili pepper oil
1/2 ts ginger juice
1 clove garlic, minced
1 pn sugar
2 tb oil
Instructions
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.
[Home] Chinese Spicy Pork Strips With Black Fungus [Home]
Title: Chinese: Spicy Pork Strips With Black Fungus
Yield: 6 Servings
Ingredients
3/4 lb boned pork shoulder
1/2 tb dark soy sauce
1/4 c cloud ear black fungus
3/4 c winter bamboo shoots
1/2 c water chestnuts
6 thin slices of ginger root
1 tb szechuan hot sauce (halve
-for non-c; hili lovers)
1/3 c stock
2 green onions
2 tb peanut oil
Instructions
Preparation: Wash and soak cloud ears in warm water for 45 minutes.
Slice pork into 2" strips with the grain; marinate in dark soy sauce
while finishing preparations. Slice bamboo shoots into 2" strips, and
water chestnuts into thin rounds. Mix Szechuan hot sauce with stock.
Thinly slice green onions on bias. Drain, wash & thinly slice cloud
ears.
Stir-frying: Heat wok to hot; add oil. When oil begins to smoke,
add pork & stir-fry for about 1 minute or until it looks slightly
shriveled. Toss in bamboo shoots, water chestnuts, cloud ears &
ginger, stir-fry with pork for 1 more minute. Pour in liquid
ingredients quickly around side of wok. Keep stirring until sauce
reduces to almost nothing. Add green onions at last minute. Serve.
[Home] Chinese Sponge Cakes [Home]
Title: Chinese Sponge Cakes
Yield: 1 Servings
Ingredients
1 egg separated
1/4 c powdered sugar
1/3 c sifted flour
1/8 ts baking powder
Instructions
Beat egg white until peaks form, then gradually beat in sugar until
mixture is stiff.
Beat egg yolks and fold in. Sift flour and baking powder, then
re-sift over egg mixture and fold in throughly. Spoon into 6 greased
custard cups. Place on rack in large saucepan ( or use
pasta/vegetable steamer or if without a rack, turn pie plate upside
down in saucepan.) Add water to just below the top of the rack. cover
pan, bring water to a boil. reduce heat and let cakes steam until
set. Serve hot or at room temperatuure. Serves 6, 1 serving = 48
calories.
from: Round the World Low Calories diet cook Book by Merit
Publications (1969)
Lei Gui Bronx,NY
[Home] Chinese Squid Balls [Home]
Title: Chinese Squid Balls
Yield: 6 Servings
Ingredients
2 lb squid cut into rings
1/2 lb cooked shrimp
4 cloves garlic chopped
1 egg yolk
1/2 c water chestnuts, chopped
1 c chicken stock
1 tb ginger grated
6 tb peanut oil
Instructions
Poach squid rings and tentacles in boiling water for 30 seconds.
Drain and set aside to cool. Saute garlic in frying pan over low heat
in 1 Tb of oil until lightly browned. Combine squid, garlic, the egg
yolk and the rest of the dry ingredients in a food processor. add 1
or 2 Tbs of oil as you go. Stop when the mixture forms a large ball.
Remove and form into a dozen or so balls. Heat 3 Tbs of oil in a
heavy frying pan. When hot, add squid balls and brown lightly on all
sides. Turn down heat, add stock and cover. Simmer for five minutes.
Serve on toothpicks with soy sauce, or use as fishballs in soup.
[Home] Chinese Stacky Uppy [Home]
Title: Chinese Stacky Uppy
Yield: 1
Ingredients
------------------------CHICKEN MIXTURE-------------------------------
4 c chicken; diced & cooked
1/2 c butter
1 1/2 c mushrooms; sliced
2/3 c flour
1 ts salt
1 ts black pepper
2 2/3 c chicken broth
1 c light cream
------------------STACK ON PLATE IN THIS ORDER------------------------
1 chow mein noodles
1 cooked rice
1 chicken mixture
1 onions; chopped
1 green onions; chopped
1 celery; chopped
1 crushed pineapple; drained
1 tomatoes; diced
1 mild cheese; grated
1 coconut; shredded
1 toasted sliced almonds
Instructions
Saute mushrooms 5 minutes in butter; stir in flour, salt and pepper. Add
broth, slowly and cook until thick; slowly add cream until thick. Add
diced chicken last.
This makes a nice buffet, and is really good and different. A little of
each makes a large serving.
Dorothy Baithrop Possum Kingdom Lake
Per serving: 3191 Calories (kcal); 250g Total Fat; (70% calories from fat);
149g Protein; 82g Carbohydrate; 1029mg Cholesterol; 5682mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 18 Lean Meat; 1 Vegetable; 0 Fruit; 38
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Possum on the Half Shell
Converted by MM_Buster v2.0n.
[Home] Chinese Steak In Oyster Sauce [Home]
Title: Chinese Steak In Oyster Sauce
Yield: 1 Recipe
Ingredients
1 1/2 lb sirloin steak, cut in bite
1 size pieces
1/2 c diced mushrooms
1 1/2 c beef stock
1/4 ts ginger powder
1/2 ts sweet pickle
1 tb cornstarch
1/2 c water
1/2 ts garlic powder
1 ts soy sauce
2 tb oyster sauce
1 ts mixed seasoning powder
1 ts catsup
1 ts prepared mustard
1 salt to taste
1 peanut oil
Instructions
Select a suitable mixing bowl and thoroughly mix the soy sauce, oyster
sauce, mixed seasoning, ginger, tomatoe catsup, sweet pickle, mustard
and cornstarch, then place this mix to one side. Pour enough oil
into wok for stir-frying the steak. When oil is sizzling, add steak
and stir fry for 3-4 minutes or to taste. While steak is cooking,
pour stock and sauce mix into the wok, add the mushrooms and stir for
another 2 minutes or until the sauce thickens. Serve while hot.
Serves 2 to 4.
Source: "COOKING WITH A WOK"
[Home] Chinese Steamed Bun (Mantou) [Home]
Title: Chinese Steamed Bun (Mantou)
Yield: 32 Servings
Ingredients
1 tb yeast
1 tb sugar
1 1/2 c warm water
4 c all-purpose flour
Instructions
In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm
water and leave it for 15 minutes. Place the flour in a bowl and make a
well in the center. Pour in the yeast mixture and the remaining water. Mix
everything to a dough. Turn it onto a floured board and knead until smooth.
Return dough to the bowl, cover and let it stand in a warm place for about
an hour or until doubled in size. Punch down, cover again and let it stand
for 20 minutes longer. Knead the dough again and shape into rolls. Bring
the water in the bottom of a steamer to a boil. Place the rolls in the
steamer, leaving a 1- inch gap between them. Cook for 10 minutes, or until
firm and cooked through. Serve them hot.
Posted to MC-Recipe Digest V1 #630 by Newdiamond@aol.com on Jun 1, 1997
[Home] Chinese Steamed Buns With Roast Pork (Cha Shao Pao) [Home]
Title: Chinese Steamed Buns With Roast Pork (Cha Shao Pao)
Yield: 1
Ingredients
6 c all-purpose flour
1/2 c sugar
1 tb yeast
2 tb shortening
Instructions
--- for filling ---
1 tablespoon peanut oil
1/2 pound cha shao (chinese roasted pork)
1 small leeks
1 piece sliced ginger root
--- for sauce ---
2 teaspoons sugar
1 pinch salt
1/2 teaspoon monosodium glutamate -- optional
1 tablespoon soy sauce -- dark
1 teaspoon soy sauce -- light
1 tablespoon oyster sauce
1/2 cup chicken stock
1 teaspoon sesame oil
1 dash red food coloring
1 tablespoon cornstarch -- dissolved in water
Sift the flour into a large mixing bowl. Dissolve the sugar in the hot
water, add the yeast, and mix well; leave to stand for 10 minutes. Add
the yeast to the flour and mix in the metled sortending or lard. Mix
well, remove from bowl and knead for about 3 minutes. Shape into a long
sausage shape and cover with a cloth. Blend the sauce ingredients together
and set aside. Heat the oil in a wok and fry the diced cha shao, the leek
and the ginger over a high heat for a minute. Remove the leek and giner
and discard; pour in the sauce and then add the cornstarch and water to
thicken. Stir and cook until the mixture is smooth and homogenous. Leave
to cool. Cut the roll of dough into 24 pieces, flattening each piece with
your fingers and shaping into a disk. Place a tablespoon of filling in
the center of each round of dough and enclose, pinching the dough closed
with the fingers. Place a piece of waxed paper or foil under each dumpling
and leave it to rise for 10 minutes. Cook in a bamboo steamer for about 10
minutes taking care to leave each dumpling enough space to expand. Do not
open the steamer while the dumplings are cooking. Serve warm.
Posted to MM-Recipes Digest V4 #630 by Newdiamond@aol.com on Jun 1, 1997
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Steamed Buns [Home]
Title: Chinese Steamed Buns
Yield: 1 Serving
Ingredients
1 tb active dry yeast
1 ts white sugar
1/4 c all-purpose flour
1/4 c water
1/2 c warm water or milk
1 1/2 c all-purpose flour
1/4 ts salt
2 tb white sugar
1 tb lard or vegetable oil
1/2 ts baking powder 24 2 inch
-squares o
Instructions
1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm
water. Allow to stand for 30 minutes.
2. Mix in 1/2 cup warm water or milk, flour, salt, 2 tablespoons sugar,
and lard or vegetable oil. Knead until dough surface is smooth and
elastic. Roll over in a greased bowl, and let stand until triple in size,
about 2 1/2 to 3 hours.
3. Punch down dough, and spread out on a floured board. Sprinkle baking
powder evenly on surface, and knead for 5 minutes. Divide dough into 2
parts, and place the piece you are not working with in a covered bowl.
Divide each half into 12 parts. Shape each part into a ball with smooth
surface up. Put each ball on a wax paper square. Let stand covered until
double, about 30 minutes.
4. Bring water to a boil in wok, and reduce heat to medium; the water
should still be boiling. Place steam-plate on a small wire rack in the
middle of the wok. Transfer as many buns on wax paper as will comfortably
fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2
inches space should be left between steam-plate and the wok. Cover wok
with lid. Steam buns over boiling water for 15 minutes.
5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto
bun surface and produce yellowish "blisters" on bun surfaces. Continue
steaming batches of buns until all are cooked.
Submitted by:Carol chi-wa Chung
>From: carol
- - - - - - - - - - - - - - - - - - -
Per serving: 833 Calories (kcal); 3g Total Fat; (2% calories from fat); 27g
Protein; 172g Carbohydrate; 0mg Cholesterol; 789mg Sodium
Food Exchanges: 11 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : These Chinese dim sum have no filling. A wok equipped with a
stainless steel steam plate, a plate with holes to allow steam to
pass, is required to make these tasty buns.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Chinese Steamed Cracked Crabs [Home]
Title: Chinese Steamed Cracked Crabs
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1 crab, live in the shell, about 2 pounds 2 green onions, bruised and
cut in half 2 quarter sized slices of ginger 1 tablespoon Shao Hsing
wine or dry sherry Ginger, Green Onion and Vinegar Dipping Sauce
Kill and clean the crab. Place it, top shell down, on a heat-
resistant plate. Scatter the onion, ginger and wine on top of the
crab. Put the crab and plate into a preheated steamer. steam over
high heat for
15 minutes. Remove and cool.
Disjoint and crack the crab and arrange on a platter. Dip the meat
into the dipping sauce and eat with green onions and ginger. Use the
tip of the leg to dig out the meat.
Serves 2 as a light meal.
GINGER, GREEN ONION and VINEGAR DIPPING SAUCE 4 tablespoons finely
shredded green onion 2 tablespoons finely shredded ginger, preferably
young ginger
1/4 teaspoon sugar
1/2 teaspoon salt 5 tablespoons vinegar
3 1/2 tablespoons peanut oil
Scatter green onions in a shallow saucer. Top with the shredded
ginger. Sprinkle sugar and salt evenly over the ginger. Pour the
vinegar over the ginger. Heat the oil until it's hot but not
smoking, and pour it over the mixture. It should sizzle lightly. If
it is too hot, let it cool.
Makes about 2/3 cup.
Joyce Jue, San Francisco Chronicle, 12/5/90.
Posted by Stephen Ceideburg December 8 1990.
[Home] Chinese Steamed Fish [Home]
Title: Chinese Steamed Fish
Yield: 1 Servings
Ingredients
2 lb whole fish
3/4 c soy sauce
1 tb sesame oil
1/4 c rice wine
2 tb oyster sauce
1/2 c grated ginger root
1/2 c chopped green onions
1 salt and pepper to taste
1 c broccoli florets
1 c sliced carrots
1 chinese parsley
Instructions
http://www.hei.com/heco/ekitchen/9612fish.html
Scale and clean fish. In a heat resistant dish, combine soy sauce, sesame
oil, rice wine, and oyster sauce. Put a tablespoon each of ginger and green
onions in dish. Add salt and pepper to taste. Put 1/4 cup each of the
remaining ginger and green onions in cavity of fish. Sprinkle fish with
salt and pepper; place in dish. Sprinkle the remaining ginger and green
onions over fish. Place broccoli and carrots around fish. Place in steamer,
cover, and steam for about 15 to 20 minutes. Garnish with Chinese parsley.
Makes 4 servings.
Posted to recipelu-digest by molony < on Feb 19, 1998
[Home] Chinese Steamed Lotus Buns [Home]
Title: Chinese Steamed Lotus Buns
Yield: 24 Servings
Ingredients
1 stephen ceideburg
1 envelope active dry yeast
6 tb sugar
1/4 c warm water (100 degrees f.
-to 110 d; egrees f.)
3 1/2 c all-purpose flour, + more
-for knead; ing
1 c warm milk (100 degrees f. to
- 110 de; grees f.)
2 ts baking powder
1 asian sesame oil or
-vegetable oil
Instructions
Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm
water, stir, and let mixture stand 5 minutes to dissolve. It should
foam and bubble. If it does not, discard and use a fresh package of
yeast.
Put flour and remaining sugar in a food processor fitted with the
metal blade. Turn machine on for 2 seconds to mix ingredients.
Combine yeast mixture with warm milk and, while the machine is
running, pour milk down the feed tube in a steady stream. Process
until dough forms a rough ball. If the ball is sticky, add flour, 1
teaspoon at a time, and process a few seconds longer until dough
pulls away from sides of bowl. Remove dough to a lightly floured
board.
Knead, dusting with flour until dough is smooth and elastic, about 2
minutes. Form dough into a ball and put it into a large, lightly
oiled. mixing bowl. Cover and set in a warm spot. Let rise until it
doubles in size, about 1 hour.
Punch down dough and turn out on a lightly floured surface. Flatten,
then put the baking powder in the center. Fold over edges and knead
until baking powder is thoroughly incorporated. Invert, mixing bowl
over the dough; let rest 10 minutes.
Divide dough in half. Cover one half, and roll the other half into
12-inch-long roll; cut into 12 pieces. Remove 1 piece and cover rest.
Roll the piece into a flat 3 1/2 inch circle. Lightly brush one with
oil; fold over to form a half moon. With the back of a knife score
the half-moons crosswise at 1/4-inch intervals.
Then with a chopstick, make an indentation in the middle of the
rounded edge while the thumb and forefinger pinch the middle of
straight edge to form a notch and form a leaf. Set on a 3-inch square
of parchment paper and place in a steaming basket. (You will need 2
baskets, or you'll need to steam 2 separate batches.) Repeat with
remaining dough; leave space between buns in the basket.
Let rise for 30 minutes, or until buns almost double in size, then
steam over boiling water for 15 minutes. When done, let cool for a
minute before serving.
Makes 24 buns.
PER BUN: 90 calories, 2 g protein, 18 g carbohydrate, 1 g fat, (0 g
saturated), 1 mg cholesterol, 33 mg sodium, 0 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 11/25/91.
[Home] Chinese Steamed Pork Buns - 1 [Home]
Title: Chinese Steamed Pork Buns - 1
Yield: 12 Servings
Ingredients
2 tb hoi sin sauce
1 1/2 tb oyster sauce
1 1/2 tb soy sauce
1/2 ts sesame oil
8 oz barbecued pork
4 green onions
2 tb vegetable oil
2 ts grated pared fresh ginger
1 clove garlic, crushed
1 1/4 c water
1 tb cornstarch
3 c all-purpose flour
1 tb baking powder
1/2 ts salt
1/4 c vegetable shortening or lard
1 ts white vinegar
1 water
2 whole pork tenderloins,
1 about 12 ounces
1/4 c soy sauce
2 tb dry red wine
1 tb brown sugar
1 tb honey
2 ts red food coloring,
1 if desired
1/2 ts ground cinnamon
1 clove garlic, crushed
1 green onion
Instructions
NOTE: these buns are cooked in bamboo steamers which are available in
Chinese and specialty gourmet cookware stores. The round steamers can
be pruchased in various sizes separately or in sets of two of three
tiers. For cooking, the covered steamer(s) is (are) placed over
boiling water in a wok or large saucepan. The above is quoted
directly from a section connected to the recipe. This is my own
note. I do not like the flavor that a bamboo steamer imparts to
recipes; therefore, I bought an aluminum Chinese steamer.
1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil.
Chop pork and onions finely.
2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry
ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook
and stir two minutes. Combine 1/2 cup of the water and the constarch.
Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce
heat to medium and simmer 2 minutes. Stir in pork and onions. Remove
from heat. Cool completely.
3. Combine flour, baking powder and salt in large bowl. Cut or rub in
shortenilng until mixture resembles bread crumbs. Combine remaining
3/4 cup of the water and the vinegar. Mix water-vinegar into flour
until dough sticks together. Shape dough into ball. Knead on lightly
floured surface 6 or 8 times. Cover with plastic wrap and let stand
20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal
portions.
Shape each portions into a smooth ball.
4. Roll each ball of dough on lightly floured surface into a circle
5 to 6 inches in diameter. Brush around edges lightly with water.
Spoon a heaping tablespoon of pork mixture onto center of each
circle. Carefully pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch together.
5. Cut waxed paper into twelve 5-inch squares. Brush one side of
paper lightly with oil. Place a bun, seam side down, on each square.
6.Place buns with paper in single layer on steamer rack over boiling
water. Cover and steam buns until done about 20 minutes. Yield: 1
dozen BARBECUED PORK: 1. Remove and discard fat from meat.
2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon,
garlic and onion in large bowl. Add pork, turning tenderloins to coat
completely. Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionaly.
3. Drain pork, reserve marinade. Place pork on wire rack over
baking pan.
4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking.
5. Remove pork from oven. Cool. Cut into diagonal slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER
GUIDE
[Home] Chinese Steamed Pork Buns [Home]
Title: Chinese Steamed Pork Buns
Yield: 12 Servings
Ingredients
2 tb hoi sin sauce
1 1/2 tb oyster sauce
1 1/2 tb soy sauce
1/2 ts sesame oil
8 oz barbecued pork
4 green onions
2 tb vegetable oil
2 ts grated pared fresh ginger
1 clove garlic, crushed
1 1/4 c water
1 tb cornstarch
3 c all-purpose flour
1 tb baking powder
1/2 ts salt
1/4 c vegetable shortening or lard
1 ts white vinegar
1 water
2 whole pork tenderloins,
1 about 12 ounces
1/4 c soy sauce
2 tb dry red wine
1 tb brown sugar
1 tb honey
2 ts red food coloring,
1 if desired
1/2 ts ground cinnamon
1 clove garlic, crushed
1 green onion
Instructions
NOTE: these buns are cooked in bamboo steamers which are available in
Chinese and specialty gourmet cookware stores. The round steamers can
be pruchased in various sizes separately or in sets of two of three
tiers. For cooking, the covered steamer(s) is (are) placed over
boiling water in a wok or large saucepan. The above is quoted
directly from a section connected to the recipe. This is my own
note. I do not like the flavor that a bamboo steamer imparts to
recipes; therefore, I bought an aluminum Chinese steamer.
1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil.
Chop pork and onions finely.
2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry
ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook
and stir two minutes. Combine 1/2 cup of the water and the constarch.
Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce
heat to medium and simmer 2 minutes. Stir in pork and onions. Remove
from heat. Cool completely.
3. Combine flour, baking powder and salt in large bowl. Cut or rub in
shortenilng until mixture resembles bread crumbs. Combine remaining
3/4 cup of the water and the vinegar. Mix water-vinegar into flour
until dough sticks together. Shape dough into ball. Knead on lightly
floured surface 6 or 8 times. Cover with plastic wrap and let stand
20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal
portions.
Shape each portions into a smooth ball.
4. Roll each ball of dough on lightly floured surface into a circle
5 to 6 inches in diameter. Brush around edges lightly with water.
Spoon a heaping tablespoon of pork mixture onto center of each
circle. Carefully pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch together.
5. Cut waxed paper into twelve 5-inch squares. Brush one side of
paper lightly with oil. Place a bun, seam side down, on each square.
6.Place buns with paper in single layer on steamer rack over boiling
water. Cover and steam buns until done about 20 minutes. Yield: 1
dozen BARBECUED PORK: 1. Remove and discard fat from meat.
2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon,
garlic and onion in large bowl. Add pork, turning tenderloins to coat
completely. Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionaly.
3. Drain pork, reserve marinade. Place pork on wire rack over
baking pan.
4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking.
5. Remove pork from oven. Cool. Cut into diagonal slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER
GUIDE
[Home] Chinese Steamed Pork Dumplings (Shiu Mai) [Home]
Title: Chinese: Steamed Pork Dumplings (Shiu Mai)
Yield: 1
Ingredients
1 pk round dumpling skins *
1/2 lb prawns
12 chinese mushrooms; small or
1 use canned but squeeze dry
1/2 lb ground pork
2 green onion; finely chopped
1 sm egg
----------------------------SEASONING---------------------------------
1/2 ts salt
1 ts sugar
1 tb sesame oi
2 ts thin soy sauce
1 ts oyster sauce
1 tb cornstarch
Instructions
Shell, devein, wash, and drain prawns. Dice into bits.
Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and
discard stems; then chop into very small pieces.
Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping
board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you
don't have a cleaver.) Texture, when you're finished, should be slightly
finer than hamburger.
Add "seasoning" and the egg to the pork mixture. Mix well.
To make dumpling, place 1 Tb filling in the center of a dumpling skin.
Then bring all sides of the skin up to cover the meat as much as possible,
without closing. The top of the dumpling is left open.
Cook dumplings by steaming for 30 minutes. Use as many as you need, with
the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes.
Serve with soy sauce, hot sauce, or mustard.
* Dumpling skins are similar to won ton skins, except that they are
round and slightly thinner. You may substitute won ton skins by merely
cutting off the corners to round off the skin.
SOURCE: Chopstick, Cleaver and Wok.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Steamed Prawns With Black Beans (See Jup Jing Ha) [Home]
Title: Chinese Steamed Prawns With Black Beans (See Jup Jing Ha)
Yield: 4 Servings
Ingredients
3/4 lb raw prawns
1 1/4 tb black beans
1 clove garlic; chopped
1 green onion; chopped
1 tb oil
1/2 ts salt
1 ts oil
1 1/2 ts thin soy sauce
1 ts white wine
1 ts oyster sauce
Instructions
Prepare the prawns by cutting off whiskers, cutting along the top of the
shell, and deveining them. Leave the shells on the prawns because this
keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns
in a pie pan so as to be ready for steaming. Wash black beans two times and
mash into a paste; then add the chopped garlic. Combine remaining
ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on
top. Cover and steam 10 minutes. Serve over rice.
Formatted & Busted by Recipelu
Posted to recipelu-digest Volume 01 Number 221 by RecipeLu
on Nov 08, 1997
[Home] Chinese Steamed Prawns With Black Beans (See Jup Jing Ha [Home]
Title: Chinese: Steamed Prawns With Black Beans (See Jup Jing Ha
Yield: 4 Servings
Ingredients
3/4 lb raw prawns
1 1/4 tb black beans
1 clove garlic, chopped
1 green onion, chopped
1 tb oil
1/2 ts salt
1 ts oil
1 1/2 ts thin soy sauce
1 ts white wine
1 ts oyster sauce
Instructions
Prepare the prawns by cutting off whiskers, cutting along the top of
the shell, and deveining them. Leave the shells on the prawns
because this keeps the prawns more tender, tasty and plumlp. Wash,
drain and put prawns in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the chopped
garlic.
Combine remaining ingredients, EXCEPT the oil.
Pour mixture over prawns; then, pour oil on top.
Cover and steam 10 minutes. Serve over rice.
SOURCE: Chopstick, Cleaver and Wok.
[Home] Chinese Steamed Prawns With Black Beans (See [Home]
Title: Chinese: Steamed Prawns With Black Beans (See
Yield: 4 Servings
Ingredients
3/4 lb raw prawns
1 1/4 tb black beans
1 clove garlic, chopped
1 green onion, chopped
1 tb oil
1/2 ts salt
1 ts oil
1 1/2 ts thin soy sauce
1 ts white wine
1 ts oyster sauce
Instructions
Prepare the prawns by cutting off whiskers, cutting along the top of
the shell, and deveining them. Leave the shells on the prawns
because this keeps the prawns more tender, tasty and plumlp. Wash,
drain and put prawns in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the chopped
garlic.
Combine remaining ingredients, EXCEPT the oil.
Pour mixture over prawns; then, pour oil on top.
Cover and steam 10 minutes. Serve over rice.
SOURCE: Chopstick, Cleaver and Wok.
[Home] Chinese Steamed Prawns With Black Beans [Home]
Title: Chinese: Steamed Prawns With Black Beans
Yield: 4 Servings
Ingredients
3/4 lb raw prawns
1 1/4 tb black beans
1 clove garlic, chopped
1 green onion, chopped
1 tb oil
1/2 ts salt
1 ts oil
1 1/2 ts thin soy sauce
1 ts white wine
1 ts oyster sauce
Instructions
Prepare the prawns by cutting off whiskers, cutting along the top of
the shell, and deveining them. Leave the shells on the prawns
because this keeps the prawns more tender, tasty and plumlp. Wash,
drain and put prawns in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the chopped
garlic.
Combine remaining ingredients, EXCEPT the oil.
Pour mixture over prawns; then, pour oil on top.
Cover and steam 10 minutes. Serve over rice.
SOURCE: Chopstick, Cleaver and Wok.
[Home] Chinese Steamed Scallops [Home]
Title: Chinese Steamed Scallops
Yield: 4 Servings
Ingredients
1 lb fresh bay scallops
2 tb oils of aloha macadamia nut
1 oil
1 ts cornstarch
1 tb chopped chinese parsley
1 tb thinly sliced green onions
1/2 tb minced fresh ginger
1 clove garlic, minced
2 tb soy sauce
1 hot cooked rice
Instructions
Combine scallops, 1 tablespoon of the oil and cornstarch; toss gently.
Place scallops on a steaming rack. Combine Chinese, parsley, green
onions, and ginger; sprinkle over scallops. Place steaming rack over
boiling water, cover and steam 5 minutes. Remove scallops to a
serving platter. In a small skillet saute garlic in the remaining 1
tablespoon of the oil until lightly browned. Stir in soy sauce and
pour mixture over scallops. Serve immediately with hot rice. Makes 4
servings.
Posted by: Leonard Paris, 21 December, 1996 From: Leonard Paris Date:
21 Dec 96 Home Cooking Ž
[Home] Chinese Steamed Siopao [Home]
Title: Chinese Steamed Siopao
Yield: 1 Servings
Ingredients
1 1/2 ts yeast
1 1/2 ts sugar
1 c lukewarm water
1 c all purpose flour
3 c cake flour
2 1/4 ts baking powder
1/2 c sugar
4 1/2 ts melted butter
1/2 ts salt
1 filling:
1/4 c oil
4 cloves garlic, minced
2 pcs onions, chopped
1/2 lb pork, boiled and diced
1/2 lb chicken, boiled and diced
1 enough broth
1/4 c soysauce
1/4 c sugar
1 ts salt
1 sm green bell pepper,
1 diced(optional)
1 sm can tomato sauce(140 gm. can
1 or approx. 1/2 c.)
1/4 c grated cheese
Instructions
Dissolve yeast and sugar in lukewarm water. Let stand for 10 min.
Sift together flours, and baking powder. Set aside. To yeast
mixture, add sugar, melted butter and salt. Stir in flour to form a
soft dough. Knead until smooth. Let rise until doubled in bulk.
Prepare Filling: Saute garlic in oil. Add onions, when transparent,
add meats. Add broth, soysauce and sugar. Simmer for a few minutes.
Add all of the remaining ingredients. Continue cooking ove rlow heat
until thick. Divide dough into 12 pcs. Put filling in each dough and
let rise for 20 minutes. Steam for 20-25 minutes. Serves:12
Docden
[ bakery-shoppe ] Dough:
[Home] Chinese Steamed Sponge Cake [Home]
Title: Chinese Steamed Sponge Cake
Yield: 8 Servings
Ingredients
4 eggs
1 c sugar
1/2 ts lemon extract
1 c sifted cake flour
1/2 ts baking powder
1/4 ts salt
1 powdered sugar for
-sprinkling
Instructions
From: mikeace@ix.netcom.com (Robyn Walton)
Date: 28 Nov 1995 07:51:14 -0700
Beat eggs until light and foamy. Add sugar gradually until all is used,
beating throughout. Add lemon extract. Continue beating. Mix flour,
baking powder and salt and sift over egg mixture, folding in lightly. Pour
into slightly greased pan or a pan sprayed with a food release. Steam for
20 minutes. Before serving, sift powdered sugar over cake. COMMENTARY: In
steaming foods, condensed steam can be prevented from dripping into the
item being steamed by placing a dish cloth under the lid.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Steamed Translucent Dumpling - Fun G [Home]
Title: Chinese: Steamed Translucent Dumpling - Fun G
Yield: 2 Servings
Ingredients
6 dried chinese black
-mushrooms
6 oz shrimp, shelled and deveined
1 ts salt
1 1/2 tb peanut oil
6 oz ground pork butt
1/4 c finely diced bamboo shoots
1/4 c finely diced water
-chestnuts, prefe; rably fre
2 green onions, chopped
2 ts sugar
1/4 ts white pepper
1 tb shao hsing rice wine or dry
-sherry
1 1/2 ts light soy sauce
2 ts cornstarch
2 tb chicken stock
2 tb coarsely chopped fresh
-coriander le; aves
Instructions
These dumplings make great finger food for a cocktail party. They can
be prepared entirely in advance and reheated a few minutes before
serving. The wheat starch wrappers have an interesting chewy texture,
a unique translucent appearance and are absorbent of flavors. Roll
out the wrappers as thin as possible; otherwise they come out rubbery.
Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for
dipping Chinese mustard, for dipping
Cover mushrooms in warm water for 20 minutes or until soft and
pliable. Remove and squeeze out excess water from the mushrooms. Cut
off the stems at the base and discard them. Finely mince the caps.
Toss the shrimp with salt and let them stand 10 minutes. Rinse well
with cold water, pat dry thoroughly. Coarsely mince.
Preheat a wok or skillet. when hot, add the peanut oil. over medium-
high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water
chestnuts, and half the green onions; stir-fry until the pork turns
white. Season with the sugar, white pepper, wine and soy sauce.
Combine the cornstarch and chicken stock in a small bowl and mix
until smooth; pour into wok. Stir fry for 1 minute longer. Remove the
mixture to a shallow plate and mix in the remaining green onion and
coriander. Allow the filling to cool, then refrigerate it until
needed.
Makes almost 2 cups of filling.
Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of
dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch
circle. An oiled Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large teaspoon of
filling in the center of the circle. Fold it in half and pinch the
edges to seal the filling inside. Repeat with remaining dough and
filling.
Place dumplings without touching each other on a lightly oiled bamboo
steamer (or a heat resistant plate). Steam over boiling water for 3
minutes. Serve hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.
Makes 2 1/2 dozen dumplings.
Posted by Stephen Ceideburg. Reposted by Fred Peters.
[Home] Chinese Steamed Translucent Dumpling - Fun Gwau [Home]
Title: Chinese: Steamed Translucent Dumpling - Fun Gwau
Yield: 2 Servings
Ingredients
6 dried chinese black
-mushrooms
6 oz shrimp, shelled and deveined
1 ts salt
1 1/2 tb peanut oil
6 oz ground pork butt
1/4 c finely diced bamboo shoots
1/4 c finely diced water
-chestnuts, prefe; rably fre
2 green onions, chopped
2 ts sugar
1/4 ts white pepper
1 tb shao hsing rice wine or dry
-sherry
1 1/2 ts light soy sauce
2 ts cornstarch
2 tb chicken stock
2 tb coarsely chopped fresh
-coriander le; aves
Instructions
These dumplings make great finger food for a cocktail party. They can be
prepared entirely in advance and reheated a few minutes before serving. The
wheat starch wrappers have an interesting chewy texture, a unique
translucent appearance and are absorbent of flavors. Roll out the wrappers
as thin as possible; otherwise they come out rubbery.
Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for
dipping Chinese mustard, for dipping
Cover mushrooms in warm water for 20 minutes or until soft and pliable.
Remove and squeeze out excess water from the mushrooms. Cut off the stems
at the base and discard them. Finely mince the caps.
Toss the shrimp with salt and let them stand 10 minutes. Rinse well with
cold water, pat dry thoroughly. Coarsely mince.
Preheat a wok or skillet. when hot, add the peanut oil. over medium- high
heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water
chestnuts, and half the green onions; stir-fry until the pork turns white.
Season with the sugar, white pepper, wine and soy sauce. Combine the
cornstarch and chicken stock in a small bowl and mix until smooth; pour
into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow
plate and mix in the remaining green onion and coriander. Allow the
filling to cool, then refrigerate it until needed.
Makes almost 2 cups of filling.
Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough.
Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a tortilla press or a
rolling pin works. Put 1 large teaspoon of filling in the center of the
circle. Fold it in half and pinch the edges to seal the filling inside.
Repeat with remaining dough and filling.
Place dumplings without touching each other on a lightly oiled bamboo
steamer (or a heat resistant plate). Steam over boiling water for 3
minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve
with Chinese Mustard, for dipping.
Makes 2 1/2 dozen dumplings.
Posted by Stephen Ceideburg. Reposted by Fred Peters.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Title: Chinese Stew
Yield: 6 Servings
Ingredients
2 lb beef stew meat
1/8 ts pepper
1 tb cooking oil
1 cn golden mushroom soup
1 1/4 c water
1 sm onion; thinly sliced
2 tb soy sauce
1 sm cabbage or chinese cabbage
-(6 cups); cut in 1"
1 5-oz can bamboo shoots (3/4
-cup); drained
or can use chinese
-vegetables
Instructions
Sprinkle the meat with pepper; brown the meat in hot oil in skillet. Add
mushroom soup, water, onion and soy sauce. Cover and simmer for 1 1/2
hours
ot till meat is tender. Add cabbage and bamboo shoots; cover and simmer 8
minutes more.
Makes 6 servings.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Stir Fry [Home]
Title: Chinese Stir Fry
Yield: 4
Ingredients
2 tb sesame oil
4 oz baby corn cobs
1 lg red pepper; seeded and cut
-into
1 ; narrow strips
5 oz mange tout; topped and
-tailed
1 bn spring onions; cut into 2
-inch
1 ; lengths
10 oz button mushrooms; halved
1 1 inch piece fresh ginger;
-grated
1 ts soy sauce
1 tb set honey
3 tb tomato ketchup
8 oz fresh bean sprouts
1 tb cornflour
Instructions
Heat the oil in a wok. Stir in the baby corn, red pepper and mange tout.
Cover and cook for 2 minutes. Stir in the spring onions, mushrooms and
grated ginger, and cook for another minute.
Stir in the grated ginger and cook for a few seconds, then stir in the soy
sauce, honey and tomato ketchup. Bring to the boil, cover and cook gently
for a further 2 minutes.
Blend the cornflour with a little water until smooth, then stir into the
vegetables. Bring to the boil and serve immediately.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Chinese Stir-Fried Asparagus [Home]
Title: Chinese Stir-Fried Asparagus
Yield: 4 Servings
Ingredients
1 lb fresh asparagus
1/4 c chicken stock or bouillon;
-(1/4 to 1/2)
2 tb peanut oil
1 green onion; cut in 1/2-inch
- pieces
1 tb soy sauce; (can be low
-sodium type)
1/2 ts sugar
Instructions
Discard tough fibrous ends of asparagus. Cut stalks diagonally in 1 to 1
1/2-inch sections. If desired, blanch stalks only (cook briefly in boiling
water or in microwave). Combine stock, soy sauce and sugar. Heat oil in a
wok. Add asparagus. Stir-fry to coat with oil; heat through. Add stock
mixture; heat quickly. Add green onion. Simmer, covered, over medium heat
until asparagus is done, about 3 minutes. Serves 3 to 4.
Posted to recipelu-digest by "Diane Geary." on Feb 4,
1998
[Home] Chinese Stir-Fried Vegetables And Pineapple [Home]
Title: Chinese Stir-Fried Vegetables And Pineapple
Yield: 4 Servings
Ingredients
1 tb oil -- [or spray oil
1 or just sherry -- enough for
1 sauteeing
1 c water -- or sherry
3 carrots -- chopped
1 zucchini -- chopped
6 oz snowpeas -- optional
1/2 lb mushrooms -- chopped
2 onions -- sliced
2 lg tomatoes -- chopped
1 for me, optional
1/2 lb mung bean sprouts -- or
1 chopped cabbage
1 10-oz can
3 tb soy sauce or tamari
1 baby corn and/or
1 water chestnuts --
1 variation
1 crushed pineapple
Instructions
Stir-fry all ingredients together over medium high heat until carrots are
tender yet crisp. Serve hot with rice [or Chinese noodles or your favorite
pasta]. Serves 4. Posted by BuktiMukti.
Recipe By : SIMPLY VEGAN by Debra
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Chinese Stir-Fried Vegetables Over Rice [Home]
Title: Chinese Stir-Fried Vegetables Over Rice
Yield: 6 Servings
Ingredients
1 c onion; thinly sliced
1 ts minced garlic
1 ts grated gingerroot
1/4 c dry sherry
1 c sliced bok choy
1/2 c broccoli florets; broken
-into pieces
1/2 c sliced mushrooms
1/2 c red bell pepper; julienned
1/4 c defatted Chicken Stock
1 c mung bean sprouts
1/2 ts Chinese five-spice powder
1 tb low-sodium soy or tamari
-sauce; or to taste
1 tb arrowroot powder
Instructions
1. In a wok or large skillet over medium-high heat, saut‚ onion, garlic,
and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy,
broccoli, mushrooms, bell pepper, and broth. Cover and steam until
vegetables are tender-crisp (about 5 minutes).
2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice,
soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens
(about 1 minute). Serve hot.
Note: Chinese five-spice powder, a blend that typically includes fennel
seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in
Chinese markets.
- - - - - - - - - - - - - - - - - -
NOTES : This easy stir-fry recipe gets its rich flavor from sherry, Chinese
five-spice powder, garlic, and gingerroot, and eliminates the fat from
cooking oils. The selection of fresh vegetables can change with the season
and availability of produce. Try marinating a few of the vegetables in the
sherry, garlic, and gingerroot for several hours before adding to the wok.
Nutr. Assoc. : 0 3505 3366 0 183 2358 0 0 4017 0 2614 4026 41
Preparation Time: 0:35
[Home] Chinese Stir-Fry Peanut Chicken [Home]
Title: Chinese Stir-Fry Peanut Chicken
Yield: 4 Servings
Ingredients
5 boneless chicken breasts
6 egg whites
6 tb cornstarch
2 1/4 c cooking oil
1/2 c fresh roasted peanuts
1/4 c sliced water chestnuts
1/4 c green peas
3/4 c chicken broth
1 ts hot pepper sauce
1/2 ts salt
1/2 ts monosodium glutamate
1/2 ts sesame oil
1/4 ts dried hot peppers; crushed
1/2 c water
Instructions
Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the
cornstarch and 1 tablesppon of the oil, mix well. Pour over chicken and
marinate for 1 hour.
In wok or large sacuepan, heat 2 cups of the oil till very hot with slotted
spoon lift abut 1/4 of the chicken from the marinade and fry in hot oil
for 2 minutes, drain and set aside. Repeat with remiaing chicken in
another work, heat remaining 3 tablespoons oil over hight heat. Add
peanuts and vegetables and broth. bring mixture to a full boil. Add hot
pepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt.
blend remaining 2 tablespoons cornstarch with cold water and add to boiling
mixture. Cook, stirring constantly till thickened and bubbly.
- - - - - - - - - - - - - - - - - -
Serving Ideas: Serve over rice.
Preparation Time: 0:0
[Home] Chinese Stir-Fry Pork & Peppers [Home]
Title: Chinese: Stir-Fry Pork & Peppers
Yield: 4 Servings
Ingredients
3 pn five spice powder
2 tb dry sherry or sake
2 tb light soy sauce
1 garlic clove, crushed
1 piece ginger root, peeled,
-chopped; (1)
1 lb pork tenderloin, cut in thin
- strips
2 onions
1/4 c corn oil
1 red bell pepper, seeded, cut
- in thi; n strips
1 green bell pepper, seeded,
-cut in t; hin strips
3 oz button mushrooms, sliced
6 canned whole water
-chestnuts, slice; d
2 ts cornstarch
2/3 c chicken stock
1 leek curls (opt)
1 green onion curls (opt)
Instructions
In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and
ginger. Add pork, stir well and let stand 30 minutes. Cut onions in
eighths and separate in layers. Heat 2 tablespoons of oil in a
skillet or wok. Drain pork, reserve marinade. Add pork to oil and
stir-fry 5 minutes. Remove from skillet and keep warm.
Add remaining oil to skillet. Add onions, bell peppers, mushrooms and
water chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork.
Blend cornstarch with reserved marinade and 2 tablespoons of stock.
Add remaining stock to skillet and bring to a boil. Add cornstarch
mixture and cook 2 minutes, stirring constantly. Add pork and
vegetables to stock and heat through, stirring constantly. Garnish
with leek and green onion curls, if desired, and serve hot.
[Home] Chinese Stir-Fry Pork And Peppers [Home]
Title: Chinese: Stir-Fry Pork And Peppers
Yield: 4 Servings
Ingredients
3 pn five spice powder
2 tb dry sherry or sake
2 tb light soy sauce
1 garlic clove, crushed
1 piece ginger root, peeled,
-chopped; (1)
1 lb pork tenderloin, cut in thin
- strips
2 onions
1/4 c corn oil
1 red bell pepper, seeded, cut
- in thi; n strips
1 green bell pepper, seeded,
-cut in t; hin strips
3 oz button mushrooms, sliced
6 canned whole water
-chestnuts, slice; d
2 ts cornstarch
2/3 c chicken stock
1 leek curls (opt)
1 green onion curls (opt)
Instructions
In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger.
Add pork, stir well and let stand 30 minutes. Cut onions in eighths and
separate in layers. Heat 2 tablespoons of oil in a skillet or wok. Drain
pork, reserve marinade. Add pork to oil and stir-fry 5 minutes. Remove from
skillet and keep warm.
Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water
chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork. Blend
cornstarch with reserved marinade and 2 tablespoons of stock. Add remaining
stock to skillet and bring to a boil. Add cornstarch mixture and cook 2
minutes, stirring constantly. Add pork and vegetables to stock and heat
through, stirring constantly. Garnish with leek and green onion curls, if
desired, and serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Stir-Fry [Home]
Title: Chinese Stir-Fry
Yield: 4 Servings
Ingredients
32 oz Asian-style frozen mixed
-vegetables
(sometimes labeled Oriental-
- or
Japanese-style)
1/4 c bottled stir-fry sauce or to
- taste
1 lb firm or baked tofu
drained and cut into strips
Instructions
4 SERVINGS DAIRY-FREE
The interesting Asian-style vegetable melanges in the frozen vegetables
section are great to have on hand when you crave a quick stir-fry but don't
feel like chopping. Serve with hot cooked rice or noodles and raw carrot
and celery sticks.
Steam vegetables in a stir-fry pan or wok with about 1/2- inch of water,
covered, until completely thawed. Drain well and transfer back to stir-fry
pan. Stir in sauce and stir-fry over medium-high heat until vegetables are
tender-crisp. Add tofu strips and toss gently. Cook just until heated
through, then serve right away.
PER SERVING: 188 CAL.; 15G PROT.: 4G TOTAL FAT (1G SAT. FAT); 1 7G CARB.;
0 CHOL.; 202MG SOD.; 6G FIBER
- - - - - - - - - - - - - - - - - -
Contributor: Vegetarian Times Magazine, February 1999, page 38
Preparation Time: 0:00
[Home] Chinese Stuffed Mushrooms [Home]
Title: Chinese Stuffed Mushrooms
Yield: 1 Servings
Ingredients
24 fresh mushrooms (about 1 lb)
1 ts grated; pared fresh
Instructions
ginger
6 oz Uncooked; boneless lean pork - root
1/4 c Drained whole water 2 ts Rice wine or dry sherry
Chestnuts 1 ts Soy sauce
3 Green onions 1/2 ts Hoi sin sauce
1/2 Small red or green pepper 1 Egg white
- seeded 3 c Vegetable oil
1 sm Stalk celery 1/2 c All-purpose flour
1 ts Cornstarch
[Home] Chinese Stuffed Peppers [Home]
Title: Chinese Stuffed Peppers
Yield: 6 Servings
Ingredients
6 bell peppers,medium
1/4 c long-grain white rice
1 tb vegetable oil
1 scallion,medium,chopped
1 tb minced fresh ginger
1 garlic clove,minced
1 1/2 lb ground pork
1 c frozen peas,thawed
3 tb soy sauce
3 tb dry sherry
3/4 ts sugar
1/2 ts pepper
1/4 ts salt
1 1/2 c beef broth
1/4 c dry sherry
1 tb cornstarch
Instructions
Heat oven to 375'F. Slice tops off peppers and scoop out seeds. Stand
peppers in 9" square baking dish. In medium saucepan of boiling salted
water, cook rice 7 minutes. Drain, rinse under cold water and drain
again. In medium skillet, heat oil. Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant
but not browned, about 1 minute. Transfer to medium bowl. Add ground
pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, 1/4
teaspoon sugar, 1/4 teaspoon pepper and salt to bowl. Mix gently but
thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy
sauce, sugar and pepper. Pour sauce over stuffed peppers and cover
dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven
temperature to 350'F. and continue baking, basting a few times with
sauce, 15 minutes. Transfer peppers to serving platter. Place baking
dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until
sauce boils and thickens, about 2 minutes. Serve sauce with peppers.
[Home] Chinese Style Bean Sauce With Tofu [Home]
Title: Chinese Style Bean Sauce With Tofu
Yield: 3 Servings
Ingredients
2 tb oil
1 ts grated ginger
1 ts minced garlic
2 sm minced red peppers
5 mushrooms, thinly sliced
3 green onions, sliced
16 oz tofu, cubed
2 tb red miso, mixed with
1/2 c water
1 tb soy sauce
1 tb honey
1 tb tahini
1/2 ts vinegar
1 ts cornstarch dissolved in
2 tb water
Instructions
Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3
minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add
onion greens & tofu & saute for 1 minute. Combine miso, soy sauce,
honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer
for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or
till thick. Serve over rice.
Shurtleff & Aoyagi, "The Book of Tofu"
[Home] Chinese Style Beef & Vegetable Wrap Ups [Home]
Title: Chinese Style Beef & Vegetable Wrap Ups
Yield: 4 Servings
Ingredients
4 crepes
1/4 c chopped onion
1/4 c hot water
2 tb vegetable oil
1 lb ground beef, browned and
1 drained
2 c chopped cabbage
1 oz pkg. fried rice seasoning
1 mix
Instructions
Prepare crepes.Pour oil into rectangular baking dish,13 x 9 x 2". Mix
remaining ingredients in 10" skillet.Heat over medium heat until
hot.Spoon down center of crepes.Fold ends of crepes over brown
mixture. Place folded sides down in dish.bake until crepes are
crisp,10 to 15 minutes;drain.Serve with sweet and sour sauce,if
desired.6 Servings.
[Home] Chinese Style Beef & Vegetable Wrap-Ups [Home]
Title: Chinese Style Beef & Vegetable Wrap-Ups
Yield: 4 Servings
Ingredients
4 crepes
1/4 c chopped onion
1/4 c hot water
2 tb vegetable oil
1 lb ground beef, browned and
1 drained
2 c chopped cabbage
1 oz pkg. fried rice seasoning
1 mix
Instructions
Prepare crepes.Pour oil into rectangular baking dish,13 x 9 x 2". Mix
remaining ingredients in 10" skillet.Heat over medium heat until
hot.Spoon down center of crepes.Fold ends of crepes over brown
mixture. Place folded sides down in dish.bake until crepes are
crisp,10 to 15 minutes;drain.Serve with sweet and sour sauce,if
desired.6 Servings.
[Home] Chinese Style Beef And Vegetable Wrap-Ups [Home]
Title: Chinese Style Beef And Vegetable Wrap-Ups
Yield: 4 Servings
Ingredients
4 crepes
1/4 c chopped onion
1/4 c hot water
2 tb vegetable oil
1 lb ground beef, browned and
1 drained
2 c chopped cabbage
1 oz pkg. fried rice seasoning
1 mix
Instructions
Prepare crepes.Pour oil into rectangular baking dish,13 x 9 x 2". Mix
remaining ingredients in 10" skillet.Heat over medium heat until hot.Spoon
down center of crepes.Fold ends of crepes over brown mixture. Place folded
sides down in dish.bake until crepes are crisp,10 to 15 minutes;drain.Serve
with sweet and sour sauce,if desired.6 Servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Style Brewed Tofu [Home]
Title: Chinese Style Brewed Tofu
Yield: 6 Servings
Ingredients
1 md firm tofu (carefully
1 sliced into 1/2 inch
1 cubes)
1/4 c ground pork
1 (or ground beef)
3 tb vegetable oil
2 tb soybean sauce
1/2 tb granulated sugar
1/2 ts salt
1/4 c chopped green onion
1/2 tb chopped garlic
1 1/2 c water (or unsalted
1 chicken broth)
1 (optional). mixture of
1 1/2ts cornstarch and 1tb
1 cold water
Instructions
step 1. heat the oil on the fry pan. 2. add in ground pork, stir fry them
until cooked (lightly brown) 3. scoop ground pork to one edge of the fry
pan, and add chopped garlics 4. stir fry garlic and ground pork few times
and then add soybean sauce, sugar, and salt to taste(I prefer not to add
too much) 5. careful slide the tofu cubes into the fry pan. Tofu is
fragile, so after they are set into the pan, DONT stir fry them. if you
really need to move them, PUSH them tenderly by the flat side of the spoon.
6. add water to boil to 10 min. (close the lid on and simmer, and I prefer
a longer time to 20 minutes if I am not in a hurry) 7. now you can smell
how good it is to cook with soybean sauce and sugar in chinese food, after
the tofu cubes absorb the sauces and are done, spread over the mixture of
cornstarch and cold water and heat up to boil again until the sauce becomes
a little bit thick, 8. sprinkle the chopped green onion and ready to serve.
be careful to PUSH or scoop the tofu to the serving plate, you dont want to
smash the tofu cubes and let the savory sauces come out of them.:> THis
dish goes greatly with rice.
California, USA, Shun
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Style Broiled Chicken Breasts [Home]
Title: Chinese Style Broiled Chicken Breasts
Yield: 4 Servings
Ingredients
2 lb chicken breasts, boned with
1 wings attached
1 salt and pepper
2 tb soy sauce
2 tb maple syrup
1 tb sesame or olive oil
1 ts red wine vinegar
1 ts garlic, finely minced
1/4 ts red pepper flakes
Instructions
Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple
syrup, oil, vinegar, garlic and pepper flakes in a dish large enough
to hold the breasts in 1 layer. Blend well.
Add the chicken breast halves and coat them with the marinade.
Arrange them skin side up in the dish and cover them with plastic
wrap. Let stand 15 minutes, or until ready to cook.
Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts
skin side down in 1 layer in a baking dish. Place the chicken under
the broiler about 6: from the heat. Leave the door partly open. Cook
about 5 minutes and turn the pieces. Cook skin side up for about 2
minutes. Shift the pan to the lower rack so that the pieces are about
12" from the heat. Continue broiling skin side up with the broiler
door partly open about 5 minutes longer.
Turn the pieces skin side down and broil 5 minutes longer on the
bottom rack. Turn the pieces skin side up and pour the remaining
marinade over all. Place the chicken about 6" from the heat and broil
about 2 minutes. (If you barbecue, cook the chicken on the hot grill,
covered. The cooking time is the same.)
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From
[Home] Chinese Style Cabbage [Home]
Title: Chinese Style Cabbage
Yield: 4 Servings
Ingredients
1 tb shortening
3 c cabbage; finely shredded
1 c celery; chopped
1 md green bell pepper; chopped
1 md onion; chopped
1 ts salt
1/8 ts pepper
Instructions
Heat shortnening in skillet. Drop in vegetables, stir well. Cover tightly.
Steam 5 minutes on medium heat, stirring several times. Season with salt
and pepper. Serve immediately.
Serves 4 - 6
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
billspa@icanect.net
Recipe by: Ann Galperin (Galperin's Music)
Posted to MC-Recipe Digest by Bill Spalding on Apr
02, 1998
[Home] Chinese Style Chicken (Dupree) [Home]
Title: Chinese Style Chicken (Dupree)
Yield: 4 Servings
Ingredients
1 tb coriander seeds
1 tb szechuan peppercorns
1 tb sesame seeds
1 ts ground ginger
1 ts chinese five-spice powder
1 ts ground mustard
2 green onions; chopped
2 garlic cloves; chopped
1 tb fresh ginger root; chopped
1 tb honey
3 tb rice wine vinegar
3 tb soy sauce
3 1/2 lb chicken; rinsed and patted
-dry
2 c chicken stock
1 lb pasta, preferably vermicelli
Instructions
Preheat oven to 400 degrees. In a food processor or blender combine
coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger,
five-spice powder, ground mustard, green onions, garlic and fresh ginger.
Process until coarsely chopped. Add honey, vinegar and soy sauce and mix
until just combined. Rub paste over chicken and place in a roasting pan.
Pour chicken stock around chicken and bake until golden and a meat
thermometer inserted in thigh registers 180 degrees, about 1 hour.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook
according to package directions, just until al dente. Drain and place in a
warmed large serving bowl. Transfer roasted chicken to a cutting board or
platter. Skim some fat from pan juices, then scrape the pan with a wooden
spoon to release any browned bits from bottom and sides. Pour pan juices
over pasta, toss well, and serve with carved chicken.
Recipe By : Nathalie Dupree, Cooks, TVFN
Posted to MC-Recipe Digest V1 #242
Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)
From: PatH
[Home] Chinese Style Chicken Thighs [Home]
Title: Chinese Style Chicken Thighs
Yield: 4 Servings
Ingredients
1 1/2 lb skinless boneless chicken
-breast
2 tb soy sauce; low sodium
2 tb rice wine vinegar; or cider
-vinegar
2 tb dry sherry; or orange juice
1 ts sesame oil; toasted
1 ts honey
1/2 ts garlic; minced
1 tb orange juice; or water
1 ts cornstarch
Instructions
Preheat oven to 375. Rinse chicken and pat dry. Arrange in a single layer
in a glass baking dish. Set aside. In a small bowl, stir together soy
sauce, vinegar, sherry, sesame oil, honey and garlic. Pour over chicken.
Bake, uncovered, 30 minutes or until chicken is tender and no longer pink.
remove chicken from baking dish and keep warm. Transfer sauce to a small
saucepan In small bow., stir together orange juice and cornstarch. Add to
sauce. Cook and stir over medium heat until thickened and bubbly, about 3
minutes. Cook 2 minutes more, stirring constantly. Serve chicken with
sauce.
Recipe by: AHA Quick & Healthy Cookbook
Posted to recipelu-digest Volume 01 Number 421 by susan
on Dec 30, 1997
[Home] Chinese Style Chicken [Home]
Title: Chinese Style Chicken
Yield: 4 Servings
Ingredients
4 boneless; skinless chicken
breast halves
2 tb Oriental sesame oil
Minced clove garlic
1 ts Chinese 5spice powder
1/2 c chicken broth mixed with 1
-tablespo; and 2
Hoisin sauce
1 tb soy sauce
2 tb chilled unsalted butter
1 sm scallion; thinly sliced
Chopped fresh cilantro
Salt and freshly ground
-pepper
Instructions
Separate the tenderloins from the breasts. Between sheets of plastic wrap,
pound the thicker side of the breast to make it more even in thickness.
Season the chicken with salt. Heat the sesame oil in a large skillet over
moderate heat. Add the chicken breasts and tenderloins. Saute for about 4
to
5 minutes. You'll know to turn the chicken over when the top looks opaque
(tenderloins may take only 2 to 3 minutes per side.) Saute on the other
side
4 to 5 minutes or until the interior is cooked through.
Remove the chicken to a plate. Deglaze the pan with the garlic and Chinese
5-spice powder and add the broth and hoisin mixture. Boil down covered
until
thick and glossy. Remove the skillet from the heat and whisk in the butter.
Spoon the sauce over the chicken and sprinkle the scallions and cilantro on
top.
Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Difficulty: Easy
- - - - - - - - - - - - - - - - - -
Per serving: 3 Calories; less than one gram Fat (3% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 208mg Sodium
NOTES : Recipe Courtesy of EMichelle Urvater
Contributor: TVFN
Preparation Time: 0:00
[Home] Chinese Style Country Ribs (Crockpot) [Home]
Title: Chinese Style Country Ribs (Crockpot)
Yield: 4 Servings
Ingredients
1/4 c soy sauce
1/4 c orange marmalade
2 tb catsup
1 clove garlic; crushed
3 lbs. country style
-spareribs; (3 to 4)
Instructions
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of
ribs. Place in Crockpot. Pour remaining sauce over all. Cover and cook on
Low for 8-10 hours.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 66 Calories; 0g Fat (0% calories
from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 929mg Sodium
Contributor: Crockery Cookery
Preparation Time: 0:00
[Home] Chinese Style Country Ribs [Home]
Title: Chinese Style Country Ribs
Yield: 6 Servings
Ingredients
1/4 c soy sauce
1/4 c orange marmalade
1 tb catsup
1 garlic clove; crushed
4 lb spareribs; country style
Instructions
Combine soy sauce, marmalade, catsup and garlic. Brush on both
sides of the ribs. Place in a crockpot and pour remaining sauce over
all. Cover and cook on LOW for 8 to 10 hours. Makes 4 to 6 servings..
[Home] Chinese Style Fried Rice [Home]
Title: Chinese Style Fried Rice
Yield: 4 Servings
Ingredients
1 c water
1 1/3 c minute rice
1 egg
3 tb butter
1/3 c onion
1/2 c water
3 tb soy sauce
Instructions
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.
[Home] Chinese Style Goulash [Home]
Title: Chinese Style Goulash
Yield: 6 Servings
Ingredients
2 tb margarine
1 sm onion -- sliced
1 cn sliced mushrooms -- drained
2 c chicken broth
1 c rice -- uncooked
2 c cooked chicken -- cubed
1 md green pepper -- cut into
1 strips
1/2 c celery -- diced
1/4 c light cream
1 ds salt and pepper
Instructions
Melt margarine in large skillet. Cook and stir onion and mushrooms in
margarine until onion is tender. Add chicken broth; heat to boiling.
Stir in rice. Reduce heat; cover and simmer 10 minutes. Stir in
remaining ingredients. Cover; cook 10 to 15 minutes.
Recipe By :
From: James And Susan Kirkland Date: 16 Sep 97 Mastercook
Recipes (Mailing List) Ž
[Home] Chinese Style Hamburger Hash [Home]
Title: Chinese Style Hamburger Hash
Yield: 8 Servings
Ingredients
1 lb ground beef
2 tb veg. oil
2 md onions; chopped
1 c celery; sliced
10 oz can of mushroom soup
10 oz can of cream of chicken soup
1 1/2 c ; warm water
1/2 c rice
1/4 c soy sauce
1/4 ts pepper
3 oz can of crisp chow mein
-noodles
Instructions
Brown meat in oil; Add onion, celery, soups and water. stir in rice,
soy sauce and pepper. Turn into a lightly greased casserole. Cover
and bake in a 350 oven for 30 min; remove cover and bake 30 min
longer. Sprinkle on chow mein noodles and bake 15 min more.
From the Sunset Casserole Book.
I think garlic and a can of water chestnuts or bamboo shoots would
make a nice addition here- Jim Weller.
From: Jim Weller Date: 15 Mar 96
[Home] Chinese Style Mushroom Caps Pressure Cooker [Home]
Title: Chinese Style Mushroom Caps Pressure Cooker
Yield: 1 Serving
Ingredients
18 lg mushroom caps (abt 3/4 lb)
1/2 lb ground extra lean pork
2 green onions; finely chopped
2 tb rice wine; or
sherry
2 tb cornstarch
1 tb soy sauce
1 tb sesame oil
2 ts sugar
1 clove garlic; minced
1 c water
hot mustard
Instructions
serves 18
Remove stems from mushrooms. Finely chop stems. Combine chopped stems,
pork,
green onions, rice wine, cornstarch, soy sauce, sesame oil, sugar and
garlic.
Stuff mushroom caps with mixture. Place cooking rack and 1 cup water in
4- or
6-quart pressure cooker. Place single layer of mushrooms on rack. Close
cover
securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15
pounds
pressure, with presure regulator rocking slowly. Cool cooker at once.
Repeat
above procedure to cook remaining mushrooms. Serve mushrooms with hot
mustard.
- - - - - - - - - - - - - - - - - -
~~Rec.food.recipes is moderated; only recipes and recipe requests are
accepted
for posting. Please read the FAQ posted on Mondays. Recipes/requests
go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu.
Please allow several days for your submission to appear.
From addicts@winternet.com Sun Jan 10 16:01:59 1999
Mandarin Chicken From "Chinese Cooking"
Mandarin Chicken
Mandarin Chicken
Grilled Mandarin Chicken
Contributor: The Official Presto Pressure Cooker Cookbook, cpyrt 199
Preparation Time: 0:00
[Home] Chinese Style Mushroom Filled With Salmon Fil [Home]
Title: Chinese Style Mushroom Filled With Salmon Fil
Yield: 2
Ingredients
1 salmon steak; fresh
----------------------------FILLING-----------------------------------
1 mushrooms; inoki, - julienne
1 carrot; julienne
1 mushroom; shitake, -
-julienne
1 celery; julienned
1 salt; (to taste)
1 pepper; (to taste)
1 oil; for frying
-------------------------BRAISING SAUCE-------------------------------
1 lemon grass; white part
1 only; minced
2 tb shallot; minced
2 tb rice wine
2 tb fish sauce
1 ts sesame oil
2 tb broth; chicken
1 ts sugar
1 rice; cooked
1 cilantro; (garnish)
Instructions
Preparation: ============
First julienne the mushrooms and vegetables into thin, short strips. Set
aside.
Cut the salmon steak in half. Take each half and slice it most of the
way through horizontally so the two pieces fold back on a hinge like a
hamburger or hot dog roll.
Prepare a braising glaze by mixing the "sauce" ingredients above in a
small bowl and stir and set aside.
Assembly: =========
Into each of the two salmon "sandwich" pieces, add a touch of salt and
pepper to taste and then add portions of Shitake, and Inoki mushroom,
celery and carrot as filling for the "sandwiches."
Close up the "sandwiches" and set aside.
To Cook: ========
In a small saute pan, heat a bit of peanut oil over high heat until it
begins to smoke and then put the salmon sandwiches in to brown both sides
(about 1 minute each side.)
When both sides are browned, add the braising sauce to the salmon.
Cover and braise over medium heat until the salmon is done ( 2 to 3
minutes).
Transfer the cooked salmon sandwiches to a serving plate and serve with
cakes of sticky rice and garnish with julienne fans of Szechuan pickle.
Top with drippings from the saute pan, and pieces of Cilantro.
Source: Martin Yan's Cooking for Two Show - 1994 : KQED - PBS
Productions, San Francisco
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Style Mushroom Filled With Salmon Filet [Home]
Title: Chinese Style Mushroom Filled With Salmon Filet
Yield: 2 Servings
Ingredients
1 salmon steak, fresh
Instructions
----------------------------------FILLING-----------------------------------
1 mushrooms, inoki, - julienne
1 carrot, julienne
1 mushroom, shitake, -
-julienne
1 celery, julienned
1 salt (to taste)
1 pepper (to taste)
1 oil, for frying
-------------------------------BRAISING SAUCE-------------------------------
1 lemon grass, white part -
-only, min; ced
2 tb shallot, minced
2 tb rice wine
2 tb fish sauce
1 ts sesame oil
2 tb broth, chicken
1 ts sugar
1 rice, cooked
1 cilantro (garnish)
Preparation: ============
First julienne the mushrooms and vegetables into thin, short strips. Set
aside.
Cut the salmon steak in half. Take each half and slice it most of the
way through horizontally so the two pieces fold back on a hinge like a
hamburger or hot dog roll.
Prepare a braising glaze by mixing the "sauce" ingredients above in a
small bowl and stir and set aside.
Assembly: =========
Into each of the two salmon "sandwich" pieces, add a touch of salt and
pepper to taste and then add portions of Shitake, and Inoki mushroom,
celery and carrot as filling for the "sandwiches."
Close up the "sandwiches" and set aside.
To Cook: ========
In a small saute pan, heat a bit of peanut oil over high heat until it
begins to smoke and then put the salmon sandwiches in to brown both sides
(about 1 minute each side.)
When both sides are browned, add the braising sauce to the salmon. Cover
and braise over medium heat until the salmon is done ( 2 to 3 minutes).
Transfer the cooked salmon sandwiches to a serving plate and serve with
cakes of sticky rice and garnish with julienne fans of Szechuan pickle.
Top with drippings from the saute pan, and pieces of Cilantro.
Source: Martin Yan's Cooking for Two Show - 1994
: KQED - PBS Productions, San Francisco
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Style Peanut Butter [Home]
Title: Chinese Style Peanut Butter
Yield: 1 Serving
Ingredients
1 c Raw shelled peanuts
3 c Peanut oil
Salt; to taste
Freshly-ground black pepper;
- to taste
Instructions
Heat the oil in a heavy skillet. When the oil is hot, add the peanuts and
fry for 5 to 7 minutes, stirring constantly. Drain. In a food processor,
fitted with a metal blade, puree the peanuts and 2 tablespoons of the oil
until smooth. Season with salt and pepper. Remove and cool.
This recipe yields about 1/2 cup.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-03-1998
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
[Home] Chinese Style Pork Balls With Ginger [Home]
Title: Chinese Style Pork Balls With Ginger
Yield: 4 Servings
Ingredients
1 lb ground pork
1 c water chestnuts; coarsely
-chopped
1/4 c crystallized ginger; finely
-chopped
1 egg; lightly beaten
1/2 ts salt
1 cornstarch
1 peanut oil; for frying
Instructions
Mix lightly all the ingredients except the cornstarch and oil. Shape
the mixture into 12 small balls and dust lightly with cornstarch.
Heat the oil to 375; deep-fry the pork balls until they are cooked
through and nicely browned. Serve hot on toothpicks with a hot
Chinese chile paste sauce or over steamed rice.
From the New York Times Cook Book by Craig Claiborne.
Posted by Jim Weller.
[Home] Chinese Style Ribs With Chipotle Sauce [Home]
Title: Chinese Style Ribs With Chipotle Sauce
Yield: 4 Servings
Ingredients
3 lb pork spare ribs; cut into
-pieces (up to)
3 tb chinese salted black beans
-(up to)
4 cloves garlic
1 c chicken broth
2 tb rice wine (optional)
3 tb bufalo chipotle sauce
-(adjust to ta; ste, 3 tb mi
1/4 c soy sauce (medium to dark
-perferred; )
Instructions
Date: Fri, 21 Jun 1996 12:28:04 -0700
From: che.wong@tempe.vlsi.com
Bufalo chipotle sauce seems to go very good with chinese dishes that have a
dark sauce associated with them. Growing up, our family cooked and ate
Cantonese style food, which has no spiciness outside of ginger.
I have been using Bufalo chipotle sauce to spice up a lot of chinese home
style cooking recipes. I have attached the recipe for my latest experiment.
It is for pork spare ribs cooked with black beans and garlic.
As always, the measurments are approximate and can be adjusted for personal
tastes.
Rinse the black beans and coarsely chop. Mash the garlic and chop, or put
it through a garlic press. Combine the beans and the garlic. (Note that
this garlic and black bean mixture is showing up in some asian food stores
bottled.) Add the soy sauce, rice wine and chipotle sauce.
In a deep sided frying pan, brown the ribs over medium high heat with a
little oil. Depending on the size of the pan, this may need to be done in
batches. Do not overcrowd.
When all the meat has been browned, return the meat to the pan and add the
black bean mixture and chicken broth. Be careful of the fumes as the bean
mixture hits the hot pan. Stir to distribute the mixture over all of the
meat. Simmer covered for 45 minutes or until the meat is tender. Stir
occasionally.
Uncover the meat and allow the liquid to cook off. Turn the meat to get the
sauce to adhere to the meat as the sauce is reduced. When the liquid has
disappeared, it is ready to serve. There will be a lot of fat from the meat
in the pan. Do not confuse this with the liquid you are trying to cook off.
Drain the fat before serving. Make sure to scape up the black bean and
garlic bits from the pan to go along with the ribs.
CHILE-HEADS DIGEST V3 #021
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Chinese Style Rice [Home]
Title: Chinese Style Rice
Yield: 1 Serving
Ingredients
1 1/2 c Long-grain white rice, not
-converte
or brown rice
3 1/2 c Water - (to 4 cups)
Instructions
Put rice in a 3-quart heavy saucepan and, using your fingers as a rake,
rinse under cold running water. Drain rice in a colander.
In pan bring water (3 1/2 cups for white or 4 cups for brown) to a boil
with rice. Simmer rice, covered, over moderately-low to low heat until
steam holes appear on surface and water is absorbed, about 16 minutes for
white rice and 35 to 40 minutes for brown.
With a fork fluff rice and spread in a shallow baking pan. To cool
rice completely, spread in a shallow baking pan. Chill rice, covered with
plasticwrap, at least 12 hours. Rice may be made 2 days ahead and chilled
in a sealable plastic bag.
This recipe yields 7 cups.
Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Gourmet Magazine
From the TV FOOD NETWORK - (Show # CL-9099 broadcast 04-02-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1998
- - - - - - - - - - - - - - - - - -
Contributor: Sara Moulton
Preparation Time: 0:00
[Home] Chinese Style Roasted Pork [Home]
Title: Chinese Style Roasted Pork
Yield: 5
Ingredients
3 lb pork loin
Instructions
Marinade:
1 cup soy sauce
1/2 cup sherry
1/2 cup brown sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon MSG
1 medium onion, diced
2 cloves garlic
Saute onions and garlic in a little oil. In a mixing bowl, add sauted
onions, garlic and other marinade ingredients and mix well.
Place pork in glass baking dish and pour marinade over meat. Marinate
pork in refrigerator a minimum of 3 hours, overnight is better.
Preheat oven to 400F.
Remove pork from marinade and heat marinade in sauce pan to boiling.
Remove from heat.
Put pork on middle rack of oven with drip pan underneath roast to catch
drippings. Put about 1/2 cup of water into pan. Sear pork at 400F for 10
minutes. Reduce heat to 250F and roast for 2-3 hours until internal
temperature of pork reaches 155F. Baste every 30 minutes with marinade.
Use instant reading thermometer with thin probe. DO NOT overcook. The
pork roast will continue to cook for a few minutes after it is removed
from the oven. Keep about 1/4 cup of water in drip pan.
Remove and deglaze drip pan with water. In pan, add more water to make 1
cup of liquid. Thicken with 1 tablespoon of corn starch and simmer gravy
until thickened. Salt to taste.
Slice and serve immediately after removing from oven.
Recipe by: Lee Su Jan - modified by Bill Wight
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Style Salad Dressing [Home]
Title: Chinese Style Salad Dressing
Yield: 1 Cup
Ingredients
2/3 ts salt
2 1/2 tb sugar
2 ts ajinomoto
1 dash of pepper
4 tb vinegar
1/4 ts salad oil
1 ts sesame see oil or
1/4 c sesame seed
Instructions
Mix all together in bottle and shake well. Fry long rice or won ton
pi cut in strips; pour dressing over tossed salad and add long rice,
or won ton pi and toss. Serve immediately.
From "My Recipes", Red Hill Elementary School, Honolulu, HI, 1973
[Home] Chinese Style Sauteed Firm Tofu [Home]
Title: Chinese Style Sauteed Firm Tofu
Yield: 4 Servings
Ingredients
24 oz firm tofu
2 tb oil
1/2 ts salt
1 sm onion, thinly sliced
6 md mushrooms, sliced
1 sm carrot, cut into matchsticks
2 md green bell peppers, thinly -
- sliced
1 tb sake or white wine
1 1/2 tb soy sauce
1 ts grated ginger
1 tb sugar
1 tb water
1 ts cornstarch dissolved in 3 -
-tb wate; r
Instructions
Cut tofu crosswise into pieces the shape of French-fried potatoes.
Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the
mushrooms, stir frying each over high heat for about 30 seconds.
Reduce heat to medium-low. Add carrot, green pepper & tofu in that
order, sauteeing each for about 1 minute. Reduce heat to low & add
sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes.
Stir in dissolved cornstarch & simmer 30 seconds for another
30 seconds.
Shurtleff & Aoyagi, "The Book of Tofu"
[Home] Chinese Style Sea Scallops [Home]
Title: Chinese Style Sea Scallops
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 1/2 c broccoli flowerets
1 c thinly sliced onion
2 tb sesame or vegetable oil
1 lb sea scallops
3 c thinly sliced napa cabbage
-or bok c; hoy
2 c snow peas, ends trimmed
1 c shiitake or common
-mushrooms, slice; d
2 cloves garlic, minced
2 ts ground star anise
1/4 ts ground coriander
1/2 c chicken broth
1/4 c rice wine vinegar
2 ts to 3 ts light reduced sodium
- soy sa; uce
2 tb cornstarch
1/4 c cold water
2 tb to 3 tb nutrasweet spoonful
4 c hot cooked rice
Instructions
Lots of oriental vegetables and an interesting blend of seasonings
give this light and healthy scallop stir-fry its exotic flavor.
STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large
skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise
and coriander; stir-fry 2 to 3 minutes.
ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce
heat and simmer, uncovered, until scallops are cooked and vegeta-
bles are tender, about
5 minutes. Heat to boiling.
MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling
mixture; boil, stirring constantly, until thickened. Remove from
heat; let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; serve
over rice.
NOTE: 2 teaspoons five-spice powder can be substituted for the star
anise and Coriander; amounts of vinegar and soy sauce may need to be
adjusted to taste.
NUTRITIONAL INFORMATION
Serving Size: 1/6 recipe (approx. 2 oz. scallops and
1/3 cup rice)
Calories...........330 Saturated Fat.....<1 g Protein...........20 g
Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g
Total Fat..........6 g Sodium..........276 mg
DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
[Home] Chinese Style Spareribs [Home]
Title: Chinese Style Spareribs
Yield: 12 Servings
Ingredients
1/2 c butter or margarine
1 md clove garlic *
1 envelope soup mix **
16 oz tomato puree
1/2 c brown sugar
1/4 c imported soy sauce ***
1/4 c white vinegar
1/4 c chili sauce
5 lb spareribs ****
Instructions
* Garlic Clove should be finely chopped. ** You can use the following **
You can use the French Onion or Regular Onion soup mixes in this recipe.
*** For best taste use the imported soy sauce. **** Country style spareribs
can be used, but baby back ribs are the best.
[Home] Chinese Style Spicy Broccoli Beef [Home]
Title: Chinese Style Spicy Broccoli Beef
Yield: 6 Servings
Ingredients
1 c beef broth
1/2 c water
2 tb cornstarch
1 tb soy sauce
1/2 ts crushed red peppers or
1 ts chinese chile sauce
2 tb peanut oil; divided
4 c broccoli, cut into florets
-and the; stem into diagonal
1 md onion; sliced
1 lb boneless steak; sliced thin
Instructions
In a bowl, combine broth, water, cornstarch, soy sauce, and peppers.
Set aside. Heat 1 tb oil in a wok over med. heat, add broccoli and
onions; stir fry 2-3 minutes. Set aside. Add more oil to wok. Add
beef and stir fry until color just changes. Set aside. Stir broth mix
into wok, cook on high until mixture begins to boil and thicken. Add
broccoli and beef, re-heat briefly.
Serve over noodles or rice as a main dish for 3 or as one of several
dishes in a Chinese meal for 6.
From: Jim Weller
[Home] Chinese Sweet & Sour Pork Salad [Home]
Title: Chinese Sweet & Sour Pork Salad
Yield: 4 Servings
Ingredients
1/4 c ketchup
1/4 c apple juice
2 tb apricot fruit spread
1 tb apple cider vinegar
1 ts minced ginger
3/4 lb boneless pork loin chops,
1 cut into 3/4-inch cubes
1 lb package frozen snow peas or
1 c fresh, rinsed and ends
1 trimmed
1 (8 oz can pineapple chunks,
1 drained
1 (5 oz) can sliced water
1 chestnuts, drained
2 carrots, shredded
Instructions
In a small saucepan over medium heat, cook ketchup, juice, fruit
spread, vinegar and ginger, stirring constantly, until spread has
melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a
nonstick skillet with nonstick cooking spray and heat over
medium-high heat for 1 minute. Add pork; saute until lightly browned
and almost cooked through, about 6 minutes. Reduce heat to medium.
Add peas and cook just until peas are crisp tender, about 5 minutes.
In a bowl, combine pork mixture, pineapple, water chestnuts and
sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.
Per serving: Calories 287 Fat 8g Cholesterol 40 mg Sodium 161 mg
Percent calories from fat 26% Source: "Quick and Healthy, " Fall 1996
Dallas Morning News 10/2/96 Typos by Bobbie Beers
[Home] Chinese Sweet & Sour Prawn Stir-Fry [Home]
Title: Chinese Sweet & Sour Prawn Stir-Fry
Yield: 4
Ingredients
100 g broccoli; cut into small
1 ; florets (4 oz)
2 ts oil
1 red pepper; diced
1 227 gram tin water
-chestnuts; drained and slic
1 ; (8 oz)
1 227 gram tin pineapple in
-juice; cut into chunks,
1 ; juice reserved (8
1 ; oz)
2 ts cornflour
4 ts schwartz sweet & sour
-seasoning
1 tb light soy sauce
350 g cooked; peeled prawns,
1 ; defrosted if frozen
1 ; (12 oz)
Instructions
Blanch the broccoli in boiling water for 2-3 minutes and drain. Heat the
oil in a large frying pan or wok and add the broccoli and pepper. Stir
fry for 2-3 minutes. Add the water chestnuts and pineapple chunks.
Blend the cornflour with the Sweet & Sour Seasoning, soy sauce and juice
from the pineapple. Add to the pan. Bring to the boil, stirring until
thickened. Stir in the prawns and heat through.
Serve with rice or noodles.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Sweet & Sour Shrimp [Home]
Title: Chinese Sweet & Sour Shrimp
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1 lb Unpeeled large fresh shrimp
1/2 c All-purpose flour
1/3 c Water
1 tb Water
1/4 c Cornstarch
1 ts Vegetable oil
1/2 ts Salt
1/2 ts Baking powder
1 Large egg, lightly beaten Vegetable Oil Sweet and Sour
Sauce Hot cooked Rice
Peel shrimp; devein, if desired. Combine flour and next 6
ingredients. Pour oil to depth of 3 inches into a Dutch oven; heat to
375 degrees. Dip shrimp into batter; fry, a few at a time, in hot oil
until golden. Drain on paper towels. arrange shrimp on a baking
sheet; place in a 200 degree oven to keep warm while frying remaining
shrimp. Combine shrimp and Sweet and Sour Sauce; serve immediately
over rice.
[Home] Chinese Sweet & Sour Soup [Home]
Title: Chinese Sweet & Sour Soup
Yield: 6 Servings
Ingredients
1 raw chicken breast (1/2 lb)
1/4 ts salt
1 ts cornstarch
3 tb water
1 ts soy sauce
2 cn (10 1/2 oz ea) condensed
-beef brot; h
1 soup can water
1 cn (4 oz) sliced mushrooms and
- liquid
2 tb vinegar
1 tb sugar
1 lemon slices
Instructions
Skin chicken with sharp knife; cut in thin 2-inch long slices.
Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce.
Combine with beef broth and water. Bring to boil; stir often; add
chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5
minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar
on the table. Makes 4 to 6 servings.
[Home] Chinese Sweet And Sour Chicken [Home]
Title: Chinese Sweet And Sour Chicken
Yield: 1 Servings
Ingredients
3 chicken breast halves;
-skinned, boned
1 oil; (for deep frying)
1 egg white
3 tb cornstarch
1 cn unsweetened pineapple chunks
- with j; uice, (8 oz.)
1 tb vegetable oil
2 green peppers; cut in strips
1 1/2 c chicken stock
1 tb light brown sugar
1 tb vinegar
2 tb soy sauce
1/4 c water
1 hot cooked rice or chow mein
- noodle; s
Instructions
Slice chicken breasts lengthwise in narrow strips. In a wok or deep heavy
skillet, pour oil to a 1 1/2 inch depth. Heat oil to 350 degrees. In a
small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch;
continue beating. Gradual- ly add 1 tablespoon plus 2 teaspoons cornstarch,
beating until egg whites form soft peaks. Dip chicken strips, 1 at a time,
in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a
time, until evenly browned. Drain on paper towel. Repeat with remaining
chicken. Pour oil from wok or skillet; discard. Wipe skillet clean with
paper towel. Drain pineap- ple, reserving juice. Place skillet over high
heat. Add 1 tablespoon oil. When hot, add green peppers. Stir-fry 2 to 3
minutes or until crisp-tender. Pour in reserved pineapple juice and steak.
Add sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine
water and remaining 1 table- spoon cornstarch. Stir cornstarch mixture into
simmering pineapple juice mixture. Add pineapple chunks and fried chicken
strips, stirring until sauce has thickened. Serve hot over rice. Makes 4 to
6 servings.
Posted to recipelu-digest by "Diane Geary" on Feb 22,
1998
[Home] Chinese Sweet And Sour Pork Salad [Home]
Title: Chinese Sweet And Sour Pork Salad
Yield: 4 Servings
Ingredients
1/4 c Ketchup
1/4 c Apple juice
2 tb Apricot fruit spread
1 tb Apple cider vinegar
1 ts Minced ginger
3/4 lb Boneless pork loin chops,
Cut into 3/4-inch cubes
1 lb Package frozen snow peas or
1 c Fresh, rinsed and ends
Trimmed
1 (8 oz can pineapple chunks,
Drained
1 (5 oz) can sliced water
Chestnuts, drained
2 Carrots, shredded
Instructions
In a small saucepan over medium heat, cook ketchup, juice, fruit
spread, vinegar and ginger, stirring constantly, until spread has
melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a
nonstick skillet with nonstick cooking spray and heat over
medium-high heat for 1 minute. Add pork; saute until lightly browned
and almost cooked through, about 6 minutes. Reduce heat to medium.
Add peas and cook just until peas are crisp tender, about 5 minutes.
In a bowl, combine pork mixture, pineapple, water chestnuts and
sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.
Per serving: Calories 287 Fat 8g Cholesterol 40 mg Sodium 161 mg
Percent calories from fat 26% Source: "Quick and Healthy, " Fall 1996
Dallas Morning News 10/2/96 Typos by Bobbie Beers
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Sweet And Sour Pork [Home]
Title: Chinese Sweet And Sour Pork
Yield: 4 Servings
Ingredients
3/4 lb pork shoulder; in 1/2 cubes
1 tb soy sauce
1/2 ts salt
3/4 c flour
2 tb cornstarch
1/4 ts baking powder
1/4 ts baking soda
1/4 ts salt
3/4 c water
2 tb oil
2 md onions; cut in eighths
2 md carrots; peeled, sliced
-diagonally
1 green pepper; in 1 chunks
1 clove garlic; chopped
1 c canned pineapple chunks;
-drained
2 c oil
1 c water
1/3 c dark brown sugar
2 tb cornstarch
2 tb cider vinegar
2 tb catsup
2 tb soy sauce
1 hot cooked rice; for 4
Instructions
From: Bobb1744@aol.com
Date: Sun, 18 Feb 1996 10:22:16 -0500
To answer the following request, I am enclosing some of our favorite pork
recipes. They can all be made with fresh picnics or pork shoulder. I have
lots more so e-mail or request here if you want more. Bobbie
Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of
flour, cornstarch, baking powder, baking soda, salt and water. Blend until
smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions,
carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes
over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove
fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to
365 f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop
a few pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown.
remove with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven.
Repeat. Cool oil. Strain with cheesecoth and store in refrigerator. In a
medium saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar,
catsup and soy sauce. Heat to boiling, stirring until thick. Add vegetables
and fruit. Cook for 1-2 minutes to heat through. Stir in pork. Serve
immediately with hot cooked rice. NOTES
: Per serving: 750 cals.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Sweet And Sour Sauce #1 [Home]
Title: Chinese Sweet And Sour Sauce #1
Yield: 4 Servings
Ingredients
1 tb cornstarch
1/3 c firmly packed brown sugar
1/2 ts minced fresh ginger -or-
1/4 ts ground ginger
1 tb soy sauce
1 tb dry sherry
1/4 c wine vinegar
1/4 c regular strength chicken or
-beef br; oth
Instructions
Date: Mon, 25 Mar 96 13:05:40 EST
submitted by: dat95a27@mini01.vejlees.dk (Martin)
Hiya there, Here are some recipes for Chinese Sweet/Sour sauce (which are a
bit messy I admit, but it should give some meaning anyways;) and one for
Chinese curry-sauce.. I got them from a friend who lives in Washington
State (I, myself, live in Denmark, small European country which is on top
of Germany) I've been looking for these for some time, and I hope they will
be of some use to the rest of you.. This is my first posting, and I just
joined the list.. and I like what I see =)
stir together one tablespoon cornstarch and one third cup firmly packed
brown sugar. Then stir in one half teaspoon minced fresh ginger or one
fourth teaspoon ground ginger. one tablespoon each soy sauce and dry sherry
and one fourth cup each wine vinegar and regular strength chicken or beef
broth.
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 26 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Sweet And Sour Sauce #2 [Home]
Title: Chinese Sweet And Sour Sauce #2
Yield: 4 Servings
Ingredients
4 ts cornstarch
1/4 c sugar
1/4 c wine vinegar
1/4 c regular strength chicken
-broth
2 tb minced fresh cilantro
-(coriander) -; or-
1 1/2 ts dry cilantro leaves
2 tb soy sauce
2 tb dry sherry
1/2 ts ground ginger
1/4 ts salt
1/4 ts crushed red pepper
Instructions
Date: Mon, 25 Mar 96 13:05:40 EST
submitted by: dat95a27@mini01.vejlees.dk (Martin)
Hiya there, Here are some recipes for Chinese Sweet/Sour sauce (which are a
bit messy I admit, but it should give some meaning anyways;) and one for
Chinese curry-sauce.. I got them from a friend who lives in Washington
State (I, myself, live in Denmark, small European country which is on top
of Germany) I've been looking for these for some time, and I hope they will
be of some use to the rest of you.. This is my first posting, and I just
joined the list.. and I like what I see =)
Stir together 4 teaspoons cornstarch, one 4th cup each sugar, wine vinegar,
and regular strength chicken broth. two tablespoons minced fresh cilantro
(coriander) or one and one half teaspoons dry cilantro leaves. 2
tablespoons each soy sauce and dry sherry. 1/2 teaspoon ground ginger and
one fourth teaspoon each salt and crushed red pepper.
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 26 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese Sweet And Sour Shrimp [Home]
Title: Chinese Sweet And Sour Shrimp
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1 lb Unpeeled large fresh shrimp 1/2 c All-purpose flour 1/3 c Water 1 tb
Water 1/4 c Cornstarch 1 ts Vegetable oil 1/2 ts Salt 1/2 ts Baking powder
1
Large egg, lightly beaten Vegetable Oil Sweet and Sour Sauce Hot cooked
Rice
Peel shrimp; devein, if desired. Combine flour and next 6 ingredients.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Dip
shrimp into batter; fry, a few at a time, in hot oil until golden. Drain on
paper towels. arrange shrimp on a baking sheet; place in a 200 degree oven
to keep warm while frying remaining shrimp. Combine shrimp and Sweet and
Sour Sauce; serve immediately over rice. Submitted By KATHYH1929@AOL.COM On
THU, 7 SEP 1995 144804 -0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Sweet And Sour Soup [Home]
Title: Chinese Sweet And Sour Soup
Yield: 6 Servings
Ingredients
1 raw chicken breast (1/2 lb)
1/4 ts salt
1 ts cornstarch
3 tb water
1 ts soy sauce
2 cn (10 1/2 oz ea) condensed
-beef brot; h
1 soup can water
1 cn (4 oz) sliced mushrooms and
- liquid
2 tb vinegar
1 tb sugar
1 lemon slices
Instructions
Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle
with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with
beef broth and water. Bring to boil; stir often; add chicken, mushrooms and
liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of
lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings.
[Home] Chinese Sweet-And-Sour Meat Balls [Home]
Title: Chinese Sweet-And-Sour Meat Balls
Yield: 6 Servings
Ingredients
1 1/2 lb Ground beef
2 ts Salt
1/2 ts Pepper
2 Eggs
4 tb Flour
1 c Oil
3 Green peppers; diced
1 1/4 c Beef broth
1 1/2 c Pineapple chunks
3 tb Cornstarch
1 tb Soy sauce
1/2 c Cider vinegar
1/2 c Sugar
Instructions
Mix together the beef, 1 teaspoon salt and the pepper. Shape into 24
balls. Mix together the eggs, flour and remaining salt. Dip the meat
balls in this batter.
Heat the oil in a skillet and brown the meat balls over low heat. Remove
meat balls and reserve. Pour off all but 2 tablespoons oil. Add the green
peppers, broth and pineapple. Cook over low heat 10 minutes. Mix
together the cornstarch, soy sauce, vinegar and sugar. Stir into the
mixture and cook until thickened. Return meat balls and cook over low heat
5 minutes. Serves 6.
Recipe Source:
THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-08-1995
- - - - - - - - - - - - - - - - - -
Contributor: Jennie Grossinger
Preparation Time: 0:00
[Home] Chinese Szechuan Soup [Home]
Title: Chinese Szechuan Soup
Yield: 6 Servings
Ingredients
1 oz dried mushrooms
1 boiling water
6 oz uncooked boneless lean pork
4 oz cooked ham
1 sm red pepper
8 green onions
1/2 c water chestnuts
8 oz bean curd
2 qt chicken stock
1/2 c rice wine
4 ts soy sauce
1/2 ts chinese chili sauce
2 1/2 tb cornstarch
5 tb water
2 ts vinegar
2 ts sesame oil
1 egg
8 oz uncooked shrimp, shelled and
1 deveined
Instructions
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin
slices.
2. Cut pork and ham into "match-stick" thin strips. Remove seeds from
pepper and cut pepper into thin strips. Chop onions finely. Cut
water chestnuts into slices. Cut bean curd into 1/2- cubes.
3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
pan. Cook over medium heat until soup boils. Reduce heat and simmer
uncovered 5 minutes.
4. Blend cornstarch and 4 tablespoons of the water. Slowly stir
mixture into soup. Cook and stir until soup boils. Add mushrooms,
pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.
5. Stir vinegar and oil into soup. Beat egg and remaining 1
tablespoon water together with for, Gradually drizzle egg into soup
while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.
: Yield: 6 to 8 servings.
Recipe courtesy of: Catherine Vanicek, 08 Feb 93 23:20:00
[Home] Chinese Szechwan Chicken & Cashews [Home]
Title: Chinese: Szechwan Chicken & Cashews
Yield: 4 Servings
Ingredients
4 servings
2 whole chicken breasts,
-boned, skinn; ed and cut in
3/4 inch cubes
1 tb soy sauce
1 tb chinese rice wine or dry
-sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 to 1 tsp crushed red pepper
-flakes
3 green onions, sliced
-diagonally
1 tb minced fresh ginger
1/2 c unsalted cashews
Instructions
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
[Home] Chinese Szechwan Chicken And Cashews [Home]
Title: Chinese: Szechwan Chicken And Cashews
Yield: 4
Ingredients
4 servings
2 whole chicken breasts;
-boned, skinned and c
3/4 inch cubes
1 tb soy sauce
1 tb chinese rice wine or dry;
-sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 ts crushed red pepper; flakes
-(1/2 to 1)
3 green onions; sliced
Instructions
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
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Szechwan Chicken And Cashews2 [Home]
Title: Chinese: Szechwan Chicken And Cashews2
Yield: 4
Ingredients
4 servings
2 whole chicken breasts;
-boned, skinned and c
3/4 inch cubes
1 tb soy sauce
1 tb chinese rice wine or dry;
-sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 ts crushed red pepper; flakes
-(1/2 to 1)
3 green onions; sliced
1 tb minced fresh ginger
1/2 c unsalted cashews
Instructions
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
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Chinese Szechwan Noodles With Green Onions [Home]
Title: Chinese Szechwan Noodles With Green Onions
Yield: 8 Servings
Ingredients
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
1 black sesame seeds; optional
1 fresh cilantro; oprional
1/4 c bbq pork; optional
Instructions
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.
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)
From: Sweeney
Title: Chinese Tacos
Yield: 50 Servings
Ingredients
1 lb pork,chicken or beef, minced
1/4 c onion, minced
1 ds white pepper
1/2 tb curry powder (to 1t)
1 oil for deep frying
1/2 c celery, minced
2 tb dried oriental mushrooms
1 tb light soy sauce
3/4 lb won ton wrappers
Instructions
Mince & soak oriental mushrooms. Combine pork, celery, onion,
mushrooms, white pepper, soy sauce and curry powder and mix well.
Place 1 teaspoon filling just off center of each won ton wrapper.
Fold wrapper over filling, forming rectangle. Pleat open edges and
press to seal. Fry in deep oil heated to 375F until golden brown.
[Home] Chinese Tea Eggs [Home]
Title: Chinese Tea Eggs
Yield: 12 Servings
Ingredients
----------------------AMERICAN MEASUREMENTS---------------------------
12 hard-cooked eggs in shells
1 still warm
1 qt cold water
1 tb salt
4 tb light soy sauce
1 whole star anise (optional)
6 ts chinese black tea
Instructions
Finely crack shells of eggs all over with the back of a spoon. Avoid
making big or wide cracks. Carefully place eggs in a saucepan and add
all remaining ingredients. Bring to boil, lower heat, cover and
simmer for 1-1/2 to 2 hours. If liquid cooks down too much, add
boiling water to keep eggs covered. Remove from heat and let stand in
the liquid for 8 hours or overnight. Just before serving, carefully
remove shells. Serve whole, quartered or halved.
Source: Bon Appetit, April, 1977; typos by Dorothy Flatman 1996
From: Dorothy Flatman
[Home] Chinese Thousand Year Eggs [Home]
Title: Chinese Thousand Year Eggs
Yield: 1 Batch
Ingredients
12 eggs
2 star anise
1/4 c black tea
2 ts salt
2 tb dark soy sauce
Instructions
Cover eggs with cold water. Boil 20 minutes. Cool in cold water. Crack
shells but do not remove them. Boil eggs again in water to cover. Add
star anise, black tea, salt, and soy sauce. Simmer 2 hours. Keep eggs
in juice before serving. The longer the eggs remain in the juice, the
better the flavor. Serve hot or cold. May be frozen.
From: colt@usr1.primenet.com (Colt) in rec.food. preserving, who
wrote: "Another variation [of pickled eggs] is the Chinese Thousand
Year Egg, also called the Tea Egg. These eggs are served during the
Chinese New Year celebration and symbolize wealth, prosperity, and
fertility." Formatted by Cathy Harned.
[Home] Chinese Three Flavors Soup [Home]
Title: Chinese Three Flavors Soup
Yield: 4 Servings
Ingredients
5 c light; clear chicken stock
10 md fresh shrimp
8 water chestnuts
2 green onions
1 ts salt
Instructions
From: Joel Ehrlich
Date: Fri, 12 Jul 1996 08:47:35 -0800
Wash, shell and devein the shrimp. Slice the water chestnuts into thin
circles. Mince the whole green onions. Heat the stock in a medium
saucepan. Add the green onions and water chestnuts. Bring to a boil. Add
the shrimp and the salt. Adjust seasoning. Return to a boil. Serve hot.
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Tuna Steaks On The Grill [Home]
Title: Chinese Tuna Steaks On The Grill
Yield: 4 Servings
Ingredients
1 tuna steak
1 ts salt
1 ts finely chopped ginger root
1/4 ts white pepper
1 ts cornstarch
2 tb salted black beans
4 green onions with tops
2 ts green chilies
1 tb cornstarch
1 tb water
1 ts sugar
2 tb peanut oil
1 tb peanut oil
2 ts finely minced garlic
1 c chicken broth (or fish
1 stock)
1 spinach or red-leaf lettuce
1 leaves
Instructions
Contributed to the echo by: Bill Birner
Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both
sides of fish with mixture and rub 1 tsp. cornstarch on both sides of
fish. Cover & refrigerate 30 minutes.
Place black beans in bowl and cover with warm water. Stir about 2
minutes. Remove and drain. Discard water. Partially pulverize beans.
Chinese cooks use the back end of their cleaver handle.
Cut 3 of green onions on diagonal into 1 inch pieces, remaining one
into thin slices (strings).
Remove seeds and membranes from chilies. Cut chilies into very thin
slices.
Mix 1 Tbs cornstarch, water and sugar.
[If grilled fish is preferred, grill on charcoal about 4-5 minutes
each side or 10 minutes per inch of thickness, not too close to coals
~ otherwise fry in wok]
Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2
minutes or until brown, turning once. Reduce heat to low, cover and
simmer 10 minutes turning after 3 minutes. Uncover & remove from wok.
Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt &
coat. Add black beans, chilies, garlic & green onion pieces & stir
fry all for 1 minute. Add broth/stock and heat to boiling. Stir in
cornstarch/sugar water mixture, stir cooking until thickened. Add
fish steaks turning to coat with sauce. Heat 2 minutes.
Line platter with spinach/lettuce leaves, place fish on bed and
garnish top with green onion slivers.
[Home] Chinese Turkey Drumsticks [Home]
Title: Chinese Turkey Drumsticks
Yield: 4
Ingredients
--------------------------FOR THE GLAZE-------------------------------
2 tb clear honey
1 tb tomato puree
1 tb soy sauce
1 clove garlic; finely chopped
1/2 ts five spice powder
1/2 ts chilli powder
-------------------------FOR THE TURKEY-------------------------------
4 sm turkey drumsticks
Instructions
Preheat the oven to 220 C, 425 F, Gas Mark 7.
Mix together the ingredients for the glaze and baste over the turkey
drumsticks. Bake in the oven for 20-30 minutes, basting with the sauce
and turning occasionally.
Notes These can be served with fried seaweed to give an additional touch
of the orient.
Converted by MC_Buster.
NOTES : This easy to make glaze makes the turkey drumsticks ideal for in
or outdoor cooking.
Converted by MM_Buster v2.0l.
[Home] Chinese Turkey Salad [Home]
Title: Chinese Turkey Salad
Yield: 8
Ingredients
6 c turkey; cooked, shredded
1 bn watercress
2 celery stalks
1/2 cucumbers; peeled & seeded
4 onions; green
----------------------VINAIGRETTE DRESSING----------------------------
1 ts orange peel; grated
2 tb juice; orange
1 tb vinegar; rice
1 tb vinegar; wine, white
2 ts soy sauce
1 ts dijon mustard
1/4 c oil; peanut
1 tb oil; sesame
Instructions
Trim green onions of roots and all but 3" of green. Cut celery,
cucumber, and green onions into 2-1/2" matchstick strips.
Make vinaigrette dressing: combine orange peel, orange juice,
vinegars, soy sauce, and mustard in bowl; whisk well. Slowly drizzle
in peanut and sesame oil, whisking constantly until dressing is
slightly thick.
In bowl, toss turkey with black pepper and 1/3 c dressing. Use more
dressing if desired. Reserve remaining dressing for another use.
To serve, arrange watercress on platter. Spoon dressed turkey onto
center. Arrange celerly, cucumber, and green onions decoratively over
turkey.
After heavy holiday meals, the freshness of this salad is a welcome
treat. Matchstick strips of crisp celery, cucumbers, and scallions
are easy enough to prepare with a sharp knife,a nd the results are
elegant and decorative when arranged atop the dressed turkey.
Nutritional values per serving: 266 calories, xx gm protein,
x gm carbohydrate, 14 gm fat, 48% of calories from fat, 80 mg
cholesterol, xx gm saturated fat, xx mg sodium
Source: Parade magazine, 11/93
MM by Sylvia Steiger, Internet sylvia.steiger@lunatic.com
By Sylvia Steiger/Wyoming 71511,2253 on
Per serving: 231 Calories (kcal); 11g Total Fat; (45% calories from fat);
29g Protein; 1g Carbohydrate; 95mg Cholesterol; 211mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Turkey Soup [Home]
Title: Chinese Turkey Soup
Yield: 6 Servings
Ingredients
-----------------------LIZ JONES (VXRF36B-----------------------------
8 turkey breasts slices *
1/2 c celery; sliced diagonally
8 fresh mushrooms
2 cn chicken broth; 14 3/4 each**
1 tb soy sauce; lo sodium
2 tb lemon juice
2 tb cornstarch
Instructions
* Turkey breasts; fresh, about 1 lb, cut in 1-inch cubes. ** Chicken
broth can be low sodium as well as the soy sauce.
Place turkey cubes, celery, mushrooms, chicken broth, and soy sauce in
Crock-pot. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 6
hours. Before serving, mix lemon juice and cornstarch together, mix
into soup. Cover and cook on HIGH 20 to 30 minutes.
Per serving: 164 calories, 3g fat, 53mg cholesterol, 711mg sodium.
Souece: Dining Lite, Rival Crock-Pot. This recipe has been developed
for the 3 1/2 and 4 quart model Crockpot. Rival Home Economics Dept.
[Home] Chinese Vegetable Miso Soup [Home]
Title: Chinese Vegetable Miso Soup
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
1 Tablespoon Sesame oil
2 ea Celery stalks, sliced
1 medium Carrot, sliced
2 ea Garlic cloves, minced
1 cup Vermicelli
1 medium Turnip, diced
2 bunches Scallions, chopped
1 1/2 cups Mushrooms, chopped
3/4 cup Snow peas
1 cup Mung bean sprouts
2 Tablespoons Dry sherry
1 Tablespoon Rice or white vinegar
2 ea Tofu cakes, diced
4 Tablespoons Miso
Bring 5 cup of vegetable stock to a boil. Lower heat and add sesame oil,
celery, carrot and garlic. Cover and simmer over low heat for 10
minutes. In the meantime, cook the noodles separately til lal dente.
Drain and set aside.
Add turnip and white parts of scallions to the stock pot. Simmer for 5
minutes. Add rest of the ingredients except tofu, miso and noodles and
simmer, covered, till cooked. Add the noodles and tofu. Remove from
heat.
Dissolve miso thoroughly in 1/2 cup warm water. Stir into soup. Serve
immediately.
Nava Atlas, "Vegetariana"
[Home] Chinese Vegetable Soup [Home]
Title: Chinese Vegetable Soup
Yield: 4 Servings
Ingredients
10 c water
1 1/2 c mushroom liquid
1/4 c tamari soy sauce, low sodium
1/4 c sherry; optional
3 garlic cloves; crushed
1 tb fresh ginger root; grated
2 pk shiitake mushrooms; dried
1 onion; cut in wedges
1 bn green onions; cut in 1 piec
3 celery; sliced
1/2 lb chinese cabbage; sliced
1/2 lb soba noodles; or buckwheat s
Instructions
Recipe by: McDougall Plan Preparation Time: 1:00 Pour 2 cups hot
water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile,
put 10 cups water in a large soup pot. Add tamari, sherry, ginger,
and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze
excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups
of this liquid to the hot broth. Chop mushrooms discarding tough
stems, and add to broth. Add remaining ingredients, except for the
noodles. Simmer over low heat 15 minutes, add noodles, and cook an
additional 10 minutes. Serve hot.
HELPFUL HINTS: This will make a meal for four people, or a first
course, with other Chinese food, for eight people. From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
[Home] Chinese Vegetable Stir-Fry [Home]
Title: Chinese Vegetable Stir-Fry
Yield: 1 Servings
Ingredients
3/4 c pineapple juice
1 tb sugar
1 tb lemon juice
1 1/2 ts cornstarch
1 ts light soy sauce --stir-fry
-vegetabl; es---
4 ts vegetable oil
1 c broccoli florets
1 c sliced carrot
1 c cauliflower florets
1 c sliced celery
1 c chunked red bell pepper
1 c sugar peas; , stems removed
Instructions
Combine the ingredients for the Sweet N' Sour sauce in a mixing bowl.Heat
oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower,
and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2
minutes. Add Sweet 'N' Sour sauce, bring to a boil and cook for 1 minute,
covered. Serve vegetables while hot.
Recipe by: Makes 4 to 6 servings
Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland
on Feb 01, 1998
[Home] Chinese Vegetable Stock [Home]
Title: Chinese Vegetable Stock
Yield: 1 Servings
Ingredients
4 dried shiitake mushrooms
1 hot water to cover
2 md onions
2 lg carrots, peeled
2 celery stalks
1 leek, washed well
1 tb vegetable oil
4 thin slices fresh ginger
2 whole garlic cloves
1/4 ts hot black peppercorns
1/4 ts whole szechuan peppercorns
1 tb tamari
8 c water
Instructions
Cover shiitake mushrooms & soak for 20 minutes.
Coarsely chop the vegetables. In a soup pot, heat oil for a moment.
Add the vegetables & the rest of the ingredients except the
mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the
remaining 3 ingredients. Bring to a boil, lower heat & simmer,
covered for about an hour. Strain & cool to room temperature. Any
stock not being used within 2 or 3 days, freeze.
"Sundays at Moosewood Restaurant Cookbook"
[Home] Chinese Vegetables & Tofu [Home]
Title: Chinese Vegetables & Tofu
Yield: 6 Servings
Ingredients
1 the musts:
3 cl garlic pressed or chopped
1 ts fresh ginger smashed/chopped
1 salt to tast
1 soy sauce to taste
2 celery stalks
1 onion
1/2 c water
1 the variables:
1 tofu
1 green pepper
1 carrots
1 mushrooms
1 bok choy
1 napa cabbage
1 bean sprouts
1 water chestnuts
1 jicama
1 snow peas
1 cauliflower
1 broccoli
1 zucchini
1 green beans
Instructions
Note: This recipe is endlessly adaptable. There are a few fixed
ingredients and some that may vary with seasonal changes and different
tastes. Where amounts are given they are for 6 servings.
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
**Natures Pantry Cookbook**
[Home] Chinese Vegetables And Tofu [Home]
Title: Chinese Vegetables And Tofu
Yield: 6 Servings
Ingredients
1 the musts:
3 cl garlic pressed or chopped
1 ts fresh ginger smashed/chopped
1 salt to tast
1 soy sauce to taste
2 celery stalks
1 onion
1/2 c water
1 the variables:
1 tofu
1 green pepper
1 carrots
1 mushrooms
1 bok choy
1 napa cabbage
1 bean sprouts
1 water chestnuts
1 jicama
1 snow peas
1 cauliflower
1 broccoli
1 zucchini
1 green beans
Instructions
Note: This recipe is endlessly adaptable. There are a few fixed
ingredients and some that may vary with seasonal changes and different
tastes. Where amounts are given they are for 6 servings.
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
**Natures Pantry Cookbook**
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese Vegetables W Pasta [Home]
Title: Chinese Vegetables W/ Pasta
Yield: 4 Servings
Ingredients
12 oz capellini or thin spaghetti
1/2 lb shiitake or reg. mushrooms
2 md carrots
1/2 lb chinese pea pods
1 tb salad oil
1 tb gingerroot; peeled --
1 minced
1 or
1 ts ginger -- ground
1/4 c soy sauce
14 oz chicken broth
1/4 ts red pepper -- crushed
Instructions
Prepare pasta as label directs, but do not use salt in water. Drain. Remove
tough stems from shiitake mushrooms or trim stem ends of regular mushrooms;
slice mushrooms. Cut carrot into matchstick thin strips. Remove stem and
strings along edges of each pea pod.
In 12" skillet over med. high heat, in hot salad oil, cook ginger and
mushrooms til lightly browned. Stir in soy sauce and cook, stirring quickly
and constantly, til mushrooms are tender and liquid is absorbed. Stir in
carrots and Chinese pea pods; cook til tender crisp, about 3 minutes.
To vegetables in skillet, add chicken broth and 1 C. water; over high heat,
heat to boiling. Stir in cooked pasta; toss to coat well and heat through.
Sprinkle with crushed red pepper.
S: Good Housekeeping 550 cal., 6 g fat, 10% cal. from fat Formatted by
Karen Godfrey
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Chinese Vegetables With Bean Curd [Home]
Title: Chinese Vegetables With Bean Curd
Yield: 6 Servings
Ingredients
Water
1 Green bean starch sheet; see
- * Note
1 lb Daikon greens; see * Note
1 c Frozen soybean "peas"; see *
- Note
2 ts Sesame oil
1 ts Toasted sesame seeds
Salt
Instructions
* Note: Daikon greens and soybean "peas" are available in the frozen food
sections of Chinese markets. The green bean starch sheets are sold
alongside dry noodles at Chinese markets.
Pour boiling water to cover over bean sheet in large bowl. Let sit 30
minutes.
Meanwhile, cut ends off daikon stalks. Cut large stalks and leaves
lengthwise into 1/2-inch-long pieces. Cut leaf pieces crosswise into
1/2-inch-wide pieces. Steam greens over boiling water 7 to 8 minutes,
until greens are crisp-tender and bright green.
Steam soybean peas over boiling water about 2 minutes, until beans are
heated through. Toss together soybean peas and steamed greens. Drain
water from bean sheet and cut into 1-inch-square pieces. Steam cut bean
noodles until heated through, about 5 minutes. Toss bean noodles with
vegetables, sesame oil and sesame seeds. Add salt to taste.
Yields 6 servings.
Each serving: 95 calories; 72 mg sodium; 0 cholesterol; 5 grams fat; 9
grams carbohydrates; 6 grams protein; 1.47 grams fiber
Recipe Source:
Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Chinese Vegetables With Oyster Sauce [Home]
Title: Chinese Vegetables With Oyster Sauce
Yield: 1
Ingredients
1 1/2 lb pak choi; (white)
2 tb oyster sauce
1 tb oil
1 ds salt
Instructions
Wash the vegetable under running water with a dash of salt. Separate the
stalk from the leaves.
Heat the oil in a wok and add in the stalk of the vegetables as these take
long to cook. Then stir in the leaves.
Add the oyster sauce and add a dash of salt.
Stir well and serve hot.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Chinese Vegetables With Pasta [Home]
Title: Chinese Vegetables With Pasta
Yield: 1
Ingredients
3/4 pk capellini or thin spaghetti;
- (16-ounce)
1/2 lb shiitake mushrooms or
-regular mushr; ooms
2 medium-size carrots
1/2 lb chinese pea pods
1 tb salad oil
1 tb minced peeled gingerroot or
-1 teasp; oon
1 ; ground ginger
1/4 c soy sauce
1 cn chicken broth; (13 3/4- to
-14
1 ; 1/2-ounce)
1/4 ts crushed red pepper
Instructions
1. Prepare pasta as label directs, but do not use salt in water. Drain.
2. Remove tough stems from shiitake mushrooms or trim stem ends of regular
mushrooms; slice mushrooms. Cut carrots into matchstick-thin strips. Remove
stem and strings along edges of each pea pod.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook ginger
and
mushrooms until lightly browned. Stir in soy sauce and cook, stirring
quickly
and constantly, until mushrooms are tender and liquid is absorbed. Stir in
carrots and Chinese pea pods; cook until tender-crisp, about 3 minutes.
4. To vegetables in skillet, add chicken broth and 1 cup water; over high
heat, heat to boiling. Stir in cooked pasta; toss to coat well and heat
through. Sprinkle with crushed red pepper.
Converted by MC_Buster.
Per serving: 197 Calories (kcal); 15g Total Fat; (68% calories from fat);
9g Protein; 7g Carbohydrate; 0mg Cholesterol; 4878mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Vegetables [Home]
Title: Chinese Vegetables
Yield: 1
Ingredients
1/2 c vegetable broth
2 c fresh cauliflower florets
2 c fresh broccoli florets
1/2 c sliced celery
2 tb diced ginger
10 oz snow peas
1/2 c sliced red pepper
12 mushrooms sliced thinly
1/4 head cabbage shredded
2 tb tamari soy sauce
1 8 ounces can bamboo shoots
1 8 ounces can water
-chestnuts; drained and dice
1 drained and sliced thinly
1 md onion; sliced thin,
1 ; separated into
1 ; rings
1/2 cn bean sprouts; drained and
-rinsed
Instructions
Bring broth to boil over high heat. Add cauliflower, broccoli, celery,
ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining
ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.
Per serving: 442 Calories (kcal); 4g Total Fat; (7% calories from fat); 32g
Protein; 81g Carbohydrate; 1mg Cholesterol; 3002mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 12 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Chinese Vegetarian Antipasti [Home]
Title: Chinese Vegetarian Antipasti
Yield: 1
Ingredients
1 vegetarian spring roll
2 parts chilli paste with 1
-part swee; t
1 ; chilli sauce
6 oyster mushrooms
1 heaped plate peeled carrot
-strips
1 bowl grated cucumber
1 sm bunc flowering chives
1 pk rice paper
10 mint leaves
1 sprigs fresh coriander
1 spinach roll
2 chinese cabbage leaves
4 oz soy sauce
3 lg spinach leaves
1 ts sugar
1 tb roasted sesame seeds
1 sesame oil
1 papaya salad
1/2 papaya
1 ts caster sugar
3 tb garlic
1 tb lemon juice
3 tb soy sauce
1 tb diced tomato
1 tb roasted peanuts
2 chillies; 1 red 1 green
6 chinese long beans
Instructions
Blanch chives for 2 minutes in boiling salty water, then half of the
peeled strips of carrot. Clean mushrooms, remove stems and cut finely.
Cut up mint leaves and sprig of coriander and mix with chopped mushrooms.
Mix chilli paste.
Put rice paper in warm water to soften. Chop up blanched chives leaving
some long strands aside. Put cucumber in a bowl with mushrooms and
carrots. Smooth chilli paste over flattened rice paper. Sprinkle
vegetable mix and tomato on top with long chive stick at one end. Roll
into spring roll.
Blanch spinach leaves in salty boiling water and then the cabbage leaves.
Mix soy sauce, sugar and sesame oil. Whisk, then add sesame seeds. Take
the ribs off the blanched spinach leaves, then hold together and squeeze
into a tube. Cut in half.
Dry off blanched cabbage leaves with kitchen paper. In each one, place
spinach tube and roll. Trim off ends. Cut roll in half and dribble over
dressing, sprinkling roasted sesame seeds on top.
Cut beans into inch lengths then blanche for 3-4 minutes. Scoop out
papaya seeds and then peel off skin. Grate and place in a bowl. In a
mortar, make paste by crushing garlic, chillies, peanuts and a pinch of
salt. Put blanched cut beans with papaya and mix in paste. Add sugar,
soy sauce and lemon juice and stir.
For presentation, place a Chinese cabbage leaf on a plate and spoon on the
papaya salad. Sprinkle on some diced tomato. On the side place
vegetarian spring roll which will have dressing and roasted sesame seeds
dribbled and sprinkled over.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese Velvet Chicken [Home]
Title: Chinese Velvet Chicken
Yield: 8 Servings
Ingredients
3 whole chicken breasts; boned
2 egg whites
2 tb cornstarch
1 ts sugar
1/2 ts salt
1/2 ts accent
1/4 ts pepper
2 tb sherry
1 flour
1/2 c oil
1/2 lb fresh mushrooms
1/4 c water
1 c chicken broth
1 pk (6-oz) frozen snow peas
1/2 c water chestnuts
Instructions
Partially freeze chicken. Slice lengthwise (1/8 inch). Make batter by
mixing egg whites, cornstarch, sugar, salt, Accent, pepper and sherry.
Dredge chicken in flour. Shake off excess. Dip in batter. Heat oil. Place
chicken in oil but do not let pieces touch. Saut, for 3 to 4 minutes,
stirring constantly. Drain on paper towels. Pour off all but 3 Tablespoons
oil. Add mushrooms. Saut, for 5 minutes. Remove and add 1/4 cup water. Stir
to loosen particles on bottom of skillet. Combine 1 Tablespoon cornstarch
and chicken broth. Add to skillet and boil. Add snow peas, water chestnuts,
chicken and mushrooms. Heat. Serve immediately. Yield: 8 servings.
SUSAN OWENS (MRS. ROBERT W.)
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Chinese Vendor Tea Eggs #2 [Home]
Title: Chinese Vendor Tea Eggs #2
Yield: 1 Servings
Ingredients
3 to 4 cups
6 to 10
2 tb black tea leaves -- (4 tea
1 bags)
2 ts 5-fragrance spice powder
1 tb coarse salt
1 water
1 eggs
Instructions
1. In a pot, cover the eggs with cold water and bring to a boil.
Simmer for 12 minutes. Remove from heat and reserve the water.
2. Place the eggs in cold water until they can be easily handled.
With the back of a spoon, lightly tap each shell all over until it is
covered with a cobweb of cracks.
3. In the same pot, bring the reserved water (which should be 3 to 4
cups) to a boil. Add the tea leaves, 5-fragrance spice, salt and
eggs. Simmer covered for an hour. Remove the pot from the heat and
continue to let the eggs soak covered for 30 minutes. Remove the eggs
from the water and halve them lengthwise or quarter them. Their
flavor is best enjoyed within 24 hours.
Makes 6 to 10 eggs.
NOTES:
In the Orient, tea eggs are often sold by street vendors as a tasty
snack. Their unusual appearance makes them a clever addition to any
picnic. Dusted with a combination of toasted sesame seeds and coarse
salt, they make an excellent hors d'oeuvre.
Recipe By : The Tea Book by Sara Perry and Judith Ann Rose
[Home] Chinese Vendor Tea Eggs [Home]
Title: Chinese Vendor Tea Eggs
Yield: 1 Servings
Ingredients
1 vegetarian
Instructions
Amount Measure Ingredient -- Preparation Method Recipe By
: The Tea Book by Sara Perry and Judith Ann Rose
From: Jazzbel Date: 15 Apr 97 Eat-L List
(Recipes And Food Folklore) Ž
[Home] Chinese Venison Pot Roast [Home]
Title: Chinese Venison Pot Roast
Yield: 1 Servings
Ingredients
--------------------------INGREDIENTS---------------------------------
4 lb venison roast
1 ts garlic salt
1/2 ts dry mustard
2 tb shortening
1/4 ts pepper
1/4 c soy sauce
1 tb honey
1 tb vinegar
1 ts celery seed
1/2 ts ginger
---------------------------DIRECTIONS---------------------------------
Instructions
Wipe and dry meat. Rub garlic salt and mustard over roast. Brown in
shortening in Dutch oven. Combine 3/4 cup water with remaining
ingredients in bowl; mix well. Pour over roast. Simmer, covered, for
2 hours or longer until tender. Recipe from: Mrs. Milton L. Wass,
Centerville, SD Source: Ducks Unlimited Cookbook, ISBN# 0-87197-144-5
From: Sallie Austin Courtesy of Shareware RECIPE CLIPPER 1.0
[Home] Chinese Vinaigrette [Home]
Title: Chinese Vinaigrette
Yield: 1 Servings
Ingredients
1/2 c soy sauce
2 c seasoned rice wine vinegar
1 c pure olive oil
1 tb sugar
1 tb ginger, finely chopped
1 1/2 ts sesame oil
Instructions
In a blender or food processor, place the soy sauce, vinegar, olive
oil, sugar, ginger, and sesame oil. Blend until smooth.
Any leftover vinaigrette keeps well in the refrigerator for up to two
weeks.
Makes 1 quart, enough for 11 salads.
Recipe: Mick's Restaurant chains in Atlanta
[> DPileggi -- Be Seeing You
[Home] Chinese Walnut Chicken [Home]
Title: Chinese Walnut Chicken
Yield: 6 Servings
Ingredients
1 c walnuts; coarsely chopped
1/4 c salad oil
2 chicken breasts; boned, cut
-in strips
1/2 ts salt
1 c onions; sliced
1 1/2 c celery; sliced
1 1/4 c chicken broth
1 ts sugar
1 tb cornstarch
1/4 c soy sauce
2 tb cooking sherry
2/3 c bamboo shoots; drained
5 oz waterchestnuts, canned;
-drained and sliced
Instructions
In skillet, toast walnuts in hot oil, stirring constanly. Remove nuts and
place paper towels.
Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to
10 minutes or until tender. Remove chicken.
Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook
uncovered 5 minutes or until slightly tender.
Combine sugar, cornstarch, soy sauce and cooking sherr4y. Add remaining
chicken broth. Pour over vegetavles in skillet. Cook and stir till sauce
thickens.
Add chicken, bamboo shoots, waterchentnuts and walnuts.
Heat through. Serve with oriental rice.
- - - - - - - - - - - - - - - - - -
NOTES : If your're planning a buffet for a dozen double the reciipe.
First made in California in 1960, Kids like very much.
Preparation Time: 0:0
[Home] Chinese Winter Soup [Home]
Title: Chinese Winter Soup
Yield: 4 Servings
Ingredients
4 c Chicken broth
1 c Sliced mushrooms; wiped
-clean
1 c Fresh raw spinach (use young
- small; washed
2 tb Light or mild soy sauce
2 tb Cider vinegar
1/2 ts Freshly-ground black pepper
1 1/2 tb Dark sesame oil
1/4 ts Hot pepper oil - (to 1/2
-tspn)
(or Tabasco sauce (use
-carefully)
1/2 lb Tofu (soybean cake); cut
-into small dice
2 tb Cornstarch; dissolved in
3 tb Water
1/2 Egg; beaten
2 tb Finely-chopped cilantro
1 Scallion; chopped fine
Instructions
Put the broth in a saucepan, add the mushrooms and spinach, and simmer for
3 or 4 minutes. Combine the soy sauce, vinegar, pepper, sesame oil, and
hot pepper oil or Tabasco together in a small bowl; stir to blend, and add
to the broth. Taste and correct seasonings. Add the tofu and the
cornstarch and water, stirring constantly, and continue to cook until
thickened. Pour the egg into the broth, stirring constantly until it forms
bits of ribbons. Sprinkle some of the cilantro and scallion on each
serving. Serve hot.
Thie recipe yields 4 servings.
Recipe Source:
THE FANNIE FARMER COOKBOOK by Marion Cunningham (c) 1979, 1990, 1996
Alfred A. Knopf, New York, NY - 874 pages - $30.00
As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-27-1997
- - - - - - - - - - - - - - - - - -
Contributor: Fannie Farmer Cookbook
Preparation Time: 0:00
[Home] Chinese Won Ton In Oyster Sauce (Ho Yau Gon Lo Won Ton) [Home]
Title: Chinese: Won Ton In Oyster Sauce (Ho Yau Gon Lo Won Ton)
Yield: 1 Servings
Ingredients
40 won ton
2 qt water
1 1/2 tb sesame oil
1 tb thin soy sauce
2 tb oyster sauce
1 green onion, chopped
Instructions
In a large saucepan bring 2 quarts water to a boil.
Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or
colander.
Put the cooked won ton in a deep serving bowl, and add all other
ingredients except the green onion, and mix carefully.
Garnish with the chopped green onion.
VARIATION: Heat sauce in wok; stir fry won ton briefly.
SOURCE: Chopstick, Cleaver, and wok.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Chinese Won Ton In Oyster Sauce (Ho Yau Gon [Home]
Title: Chinese: Won Ton In Oyster Sauce (Ho Yau Gon
Yield: 1 Servings
Ingredients
40 won ton
2 qt water
1 1/2 tb sesame oil
1 tb thin soy sauce
2 tb oyster sauce
1 green onion, chopped
Instructions
In a large saucepan bring 2 quarts water to a boil.
Add won ton and boil for 5 minutes; then, remove with a Chinese
strainer or colander.
Put the cooked won ton in a deep serving bowl, and add all other
ingredients except the green onion, and mix carefully.
Garnish with the chopped green onion.
VARIATION: Heat sauce in wok; stir fry won ton briefly.
SOURCE: Chopstick, Cleaver, and wok.
[Home] Chinese-Ginger-Meatball & Watercress Soup [Home]
Title: Chinese-Ginger-Meatball & Watercress Soup
Yield: 6 Servings
Ingredients
8 oz water chestnuts
1 lb finely ground lean pork
4 1/2 ts peeled and minced fresh
-ginger
1 ground white pepper, to
-taste
1 1/2 ts soy sauce
2 1/8 ts cornstarch
1 salt to taste
Instructions
Serve as the first course of a traditional Chinese dinner or alone as
a light nutritious supper.
MEATBALLS:
Finely chop 12 of the water chestnuts. Reserve the remaining ones for
garnish. Combine the pork, ginger, chopped water chestnuts, soy
sauce, cornstarch, salt and pepper. Mix well and form into balls 3/4
inch in diameter. These may be made in advance and frozen. Be sure
to thaw completely in refrigerator before poaching.
SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground
black pepper 2 bunches watercress, chopped 3 green onions, finely
chopped Bring the vegetable stock and chicken stock to a simmer in a
large pot. Put a fourth of the meatballs in the broth and poach until
they rise to the top. Remove and keep warm. Repeat with the remaining
meatballs. About 20 minutes prior to serving, return stock to a boil
and add the meatballs. Cook for 10 to 15 minutes (Note: Meatballs
will be slightly pink in the center even after the second cooking.)
Season with salt and black pepper to taste. Turn heat to medium low.
Add the watercress and green onions. Cook, uncovered, for a few
minutes until watercress is slightly wilted and bright green in
color. Add the remaining water chestnuts and cook for 1 minute so
that they remain crisp. Serve immediately.
From California Heritage.
Posted by Sylvia Mease. Courtesy of Fred Peters.
[Home] Chinese-Ginger-Meatball And Watercress Soup [Home]
Title: Chinese-Ginger-Meatball And Watercress Soup
Yield: 6 Servings
Ingredients
8 oz water chestnuts
1 lb finely ground lean pork
4 1/2 ts peeled and minced fresh
-ginger
1 ground white pepper, to
-taste
1 1/2 ts soy sauce
2 1/8 ts cornstarch
1 salt to taste
Instructions
Serve as the first course of a traditional Chinese dinner or alone as a
light nutritious supper.
MEATBALLS:
Finely chop 12 of the water chestnuts. Reserve the remaining ones for
garnish. Combine the pork, ginger, chopped water chestnuts, soy sauce,
cornstarch, salt and pepper. Mix well and form into balls 3/4 inch in
diameter. These may be made in advance and frozen. Be sure to thaw
completely in refrigerator before poaching.
SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black
pepper 2 bunches watercress, chopped 3 green onions, finely chopped Bring
the vegetable stock and chicken stock to a simmer in a large pot. Put a
fourth of the meatballs in the broth and poach until they rise to the top.
Remove and keep warm. Repeat with the remaining meatballs. About 20 minutes
prior to serving, return stock to a boil and add the meatballs. Cook for 10
to 15 minutes (Note: Meatballs will be slightly pink in the center even
after the second cooking.) Season with salt and black pepper to taste. Turn
heat to medium low. Add the watercress and green onions. Cook, uncovered,
for a few minutes until watercress is slightly wilted and bright green in
color. Add the remaining water chestnuts and cook for 1 minute so that
they remain crisp. Serve immediately.
From California Heritage.
Posted by Sylvia Mease. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Chinese-Style Apple Salad [Home]
Title: Chinese-Style Apple Salad
Yield: 7 Servings
Ingredients
1 apple,cubed
1 c sliced mushrooms
1 c bean sprouts
1 c chinese pea pods
1/4 c diagonally sliced celery
1/4 c red pepper,thinly sliced
---------------------------SOY SAUCE DRESSING-----------------------------
3 tb vegetable oil
2 tb cider vinegar
1 tb soy sauce
1/4 ts salt
1/4 ts pepper
Instructions
From the Washington Apple Commission.
Choose Golden Delicious, Granny Smith, Newtown Pippins, Rome Beauty or
Winesap apples for this salad.
Combine apples and vegetables; toss with Soy Sauce Dressing. (Note:
Shredded cooked chicken or small pink shrimp may be added.) Makes
about 7 1/2 cup servings
Soy Sauce Dressing: Combine vegetable oil, cider vinegar, soy sauce,
salt and pepper. Mix well. Makes about 1/2 cup.
Nutritional analysis per serving (without shrimp or chicken): 83.4
calories; 5.6 grams total fat (0.4 grams saturated fat); 1.3 grams
protein; 6.4 grams carbohydrates; trace of cholesterol; 209.7
milligrams sodium.
[Home] Chinese-Style Baked Salmon Trout [Home]
Title: Chinese-Style Baked Salmon Trout
Yield: 6
Ingredients
1 salmon trout weighing
-approximately; 2lb, (900g)
1 lg clov garlic; crushed
1 inch; (2.5cm) piece of
1 ; root ginger, peeled
1 ; and chopped finely
6 spring onions; shredded
1 tb sunflower oil; (15ml spoon)
--------------------------FOR THE SAUCE-------------------------------
1 ts cornflour; (5ml spoon)
3 tb dry sherry; (3x15ml spoon)
2 tb soy sauce; (2x15ml spoon)
3 tb water; (2x15 ml spoon)
1 tb white wine vinegar; (15ml
-spoon)
1 a few drops of tabasco sauce
---------------------------TO GARNISH---------------------------------
1 coriander leaves; (optional)
------------------------OVEN TEMPERATURE------------------------------
1 gas mark 4 /350 of /180 oc
Instructions
1. Preheat the oven.
2. Clean and scale the fish, or have this done for you at the fish
counter.
3. Mix the garlic, ginger and spring onions, and stuff the body cavity.
Wrap the fish in oiled double foil and seal it carefully. Bake for 25-35
minutes or steam, without foil, for 20 minutes.
4. Blend all the sauce ingredients together in a small pan and slowly
bring them to the boil, stirring continuously.
5. Put the fish on a warmed serving plate, pour over the sauce and
garnish it with coriander leaves, if you like.
Converted by MC_Buster.
NOTES : A whole fish served on a large platter makes a stunning main
course for any party. If you have a fish kettle, or a large bamboo
or metal steamer, this dish can be steamed instead of baked which
will give the fish a superior texture. Rainbow trout (one per
person), or for a special occasion a small sea bass, (when in
season, in the summer) are suitable alternative fish for this
dish.
Converted by MM_Buster v2.0l.
[Home] Chinese-Style Barbecue Sauce [Home]
Title: Chinese-Style Barbecue Sauce
Yield: 4 Servings
Ingredients
3/4 c prepared barbecue sauce
2 tb soy sauce
1 tb peanut oil
1 tb rice-wine vinegar
1/2 ts garlic; finely minced
1/2 ts anise seeds; freshly ground
1/2 ts ginger; ground
Instructions
Date: Tue, 12 Mar 96 6:01:52 EST
submitted by: davidg@clam.rutgers.edu
In a small saucepan, mix together all of the ingredients. Simmer gently
for 5 minutes. Remove from the heat and allow cool to room temperature.
Serve with Rich Davis' Chinese-Style Pork Tenderloin (see recipe --
BBQ-USA.008), barbecued ribs, or chicken. Make a double batch and store in
the refrigerator for up to 3 weeks. Makes 1 cup. Per ounce: 53 calories, 2
gm fat, no cholesterol
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Chinese-Style Barbecued Pork [Home]
Title: Chinese-Style Barbecued Pork
Yield: 6 Servings
Ingredients
1/4 c shao xing
2 1/2 lb boneless pork rib end
Instructions
roast
1/3 c Soy sauce 1/3 c Catsup
1 tb Sugar 1 tb Mustard, dry
1 tb Ginger, fresh; grated 2 ts ;Water
1 Garlic clove; minced
Combine the sherry, soy sauce, sugar, ginger and garlic, blending
well. Place the pork roast in a dish or plastic bag, add the sauce,
and brush over the meat or close the bag tightly and turn to coat the
meat with the sauce. Marinate at room temperature 2 to 3 hours or in
the refrigerator overnight.
This cut of pork is best cooked on a grill with a cover or on a spit.
If you do not have a spit or grill with a cover, shape a loose tent
of foil over the meat to hold in the heat and help prevent flare-ups
while cooking.
Remove the meat from the marinade, reserving the marinade, and place
on a grill 6 to 8 inches above a drip pan surrounded by hot coals or
with the coals pushed to the back of the grill. Brush the meat with
the sauce and grill 1 hour, basting and turning as needed to cook
evenly and prevent flare-ups. Test with a meat thermometer. When
the internal temperature reaches 160 degrees F. the meat is
thoroughly cooked but still tender and juicy. A thick roast might
require 30 minutes longer.
Just before the meat is done, mix the catsup into the remaining
marinade and brush over the meat. Turn and glaze the meat over the
drip pan. Remove the meat to a serving plater, cover loosely with
foil and let stand 30 minutes. About 10 minutes before serving, mix
the dry mustard to a smooth thin paste with the water. Slice the
pork roast thinly and serve the catsup sauce and mustard sauce
separately, or swirl the mustard into the catsup sauce.
"I was a young woman in Miami when I first had what my date called
Chinese roast pork with hot and heavenly sauce. This is my
adaptation, after I learned that the restauranteur's 'hot and
heavenly' is American catsup and mustard."
From Barbecued Ribs And Other Great Feeds by Jeanne Voltz
[Home] Chinese-Style Beef [Home]
Title: Chinese-Style Beef
Yield: 6 Servings
Ingredients
1 1/4 lb boneless top sirloin,
-trimmed of fa; t
1/2 ts ground ginger
1 ts sugar
3 tb soy sauce
2 ts cornstarch
1 tb vegetable oil
1 c water
3/4 c quick-cooking long-grain
-rice
1 lb fresh broccoli, trimmed, cut
- into 1; -inch pieces
Instructions
With a sharp knife, cut the steak diagonally across the grain into
thin slices. In a medium bowl, mix together the ginger, sugar, soy
sauce, and cornstarch. Add the meat strips and toss to mix well. Let
stand for 5 to 10 minutes. In a 10-inch skillet, heat the oil over
high heat until hot. Add the meat mixture. Cook, stirring, over high
heat, until the meat loses its redness, 5 to 5 minutes. Remove to a
plate. Add the water, rice, and broccoli to the skillet and heat to
boiling. reduce the heat to medium-low, cover, and simmer for 5 to 6
minutes, or until the broccoli is tender. Return the meat to the
skillet and heat to boiling, stirring often. Reduce the heat and
simmer, stirring, for 1 minute.
[Home] Chinese-Style Braised Beef With Turnips [Home]
Title: Chinese-Style Braised Beef With Turnips
Yield: 1
Ingredients
1 c water
2 tb soy sauce
2 tb medium-dry sherry
1 two; (1/4-inch) slices of
1 ; fresh gingerroot,
1 ; flattened with the
1 ; flat side of a
1 ; large knife
1 a 3-inch cinnamon stick;
-broken into large
1 ; pieces
1 1/2 ts sugar
1/2 ts salt
1/8 ts aniseed
1 lb boneless chuck; cut into
-1/2-inch
1 ; pieces
1/2 lb turnips; cut into 1/2-inch
1 ; pieces
1/2 ts cornstarch dissolved in 1
-tablespoo; n cold
1 ; water
1 tb chopped fresh coriander or
-parsley; leaves
1 ; for garnish if desired
1 cooked rice as an
-accompaniment if
1 ; desired
Instructions
In a 1 1/2-quart microwave-safe dish stir together the water, the soy
sauce, the Sherry, the gingerroot, the cinnamon, the sugar, the salt, and
the aniseed, add the chuck, spreading it evenly, and microwave the
mixture, covered, at high power (100%) for 20 minutes. Stir in the
turnips and microwave the mixture, covered, at high power for 15 minutes.
Stir the cornstarch mixture, stir it into the stew, and microwave the
stew, covered, at high power for 2 minutes. Sprinkle the stew with the
coriander and serve it with the rice.
Serves 2.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese-Style Broiled Chicken Breasts [Home]
Title: Chinese-Style Broiled Chicken Breasts
Yield: 4 Servings
Ingredients
2 lb chicken breasts, boned with
1 wings attached
1 salt and pepper
2 tb soy sauce
2 tb maple syrup
1 tb sesame or olive oil
1 ts red wine vinegar
1 ts garlic, finely minced
1/4 ts red pepper flakes
Instructions
Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple
syrup, oil, vinegar, garlic and pepper flakes in a dish large enough
to hold the breasts in 1 layer. Blend well.
Add the chicken breast halves and coat them with the marinade.
Arrange them skin side up in the dish and cover them with plastic
wrap. Let stand 15 minutes, or until ready to cook.
Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts
skin side down in 1 layer in a baking dish. Place the chicken under
the broiler about 6: from the heat. Leave the door partly open. Cook
about 5 minutes and turn the pieces. Cook skin side up for about 2
minutes. Shift the pan to the lower rack so that the pieces are about
12" from the heat. Continue broiling skin side up with the broiler
door partly open about 5 minutes longer.
Turn the pieces skin side down and broil 5 minutes longer on the
bottom rack. Turn the pieces skin side up and pour the remaining
marinade over all. Place the chicken about 6" from the heat and broil
about 2 minutes. (If you barbecue, cook the chicken on the hot grill,
covered. The cooking time is the same.)
[Home] Chinese-Style Chicken With Broccoli [Home]
Title: Chinese-Style Chicken With Broccoli
Yield: 4
Ingredients
450 g boneless; skinless chicken
1 ; thighs, cut into
1 ; 5cm/2 pieces
1 tb light soy sauce
2 ts shaoxing rice wine or dry
-sherry
1 ts salt
1 ts freshly ground black pepper
3 ts sesame oil
2 ts cornflour
450 g fresh chinese or ordinary
-broccoli
1 1/2 tb groundnut oil
2 tb coarsely chopped garlic
2 tb finely shredded fresh ginger
2 lg red thai chillies; seeded
-and sliced
2 tb thai fish sauce; (nam pla)
-or light
1 ; soy sauce
3 tb chicken stock; (good
-quality) or
1 (3 to 5)
1 ; water
2 tb oyster sauce
1 boiled thai fragrant rice;
-to serve
Instructions
1 Place the chicken in a non-metallic bowl and add the soy sauce, rice
wine or sherry, salt, 1/2 tsp pepper, 1 tsp sesame oil and the cornflour.
Mix well to combine and place in the fridge to marinate for 30 minutes.
2 If you are using Chinese broccoli, cut it into 4cm/1 1/2" segments. If
you are using ordinary, separate the broccoli heads into small florets,
then peel and slice the stems.
3 Blanch in a pan of boiling salted water for 1-2 minutes until just
tender and immerse in cold water. Drain thoroughly.
4 Heat a wok or large frying pan over a high heat until hot. Add the
groundnut oil, and when it is slightly smoking, add the garlic, ginger and
remaining 1/2 tsp pepper.
5 Stir-fry for a few seconds, add the chicken and stir-fry for four
minutes or until the chicken is sealed and browned.
6 Add the blanched broccoli, chillies and fish sauce to the pan, adding
the stock or water as needed. Stir-fry at a moderate to high heat for
four minutes or until the chicken is cooked and the broccoli is heated
through.
7 Add the oyster sauce and remaining 2 tsp sesame oil and stir-fry for
another two minutes. Serve at once with some rice, if liked.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
[Home] Chinese-Style Chicken(4 Servings) [Home]
Title: Chinese-Style Chicken(4 Servings)
Yield: 1 Servings
Ingredients
3/8 lb to 2 lb chicken pieces;
-meaty breast halves, thig
3/16 c water
1/2 tb dry sherry
1/2 tb reduced-sodium soy sauce
1/16 ts garlic powder
1/2 tb water
1/4 tb cornstarch
1/4 c celery; bias-sliced 1/4thick
1 green onions; cut into 1
-pieces
1/3 c hot cooked rice
Instructions
Remove skin from chicken. Rinse Chicken; pat dry. Spray a cold large
skillet with nonstick coating. Preheat the skillet over medium heat.
Brown chicken pieces on all sides in hot skillet.
Add 3/4 cup water, sherry, soy sauce, and garlic powder. Bring to
boiling; reduce heat. Simmer, covered for 35 to 40 minutes or till
chicken is tender and no longer pink. Transfer chicken to a serving
platter; keep warm.
For sauce, stir together the 2 tablespoon water and the cornstarch;
set aside. Cook and stir for 3 to 4 minutes or until celery is crisp
& tender. Stir in the cornstarch mixture. Cook and stir till
thickened and bubbly. Cook and stir for 2 minutes more. Serve
chicken and sauce with hot cooked rice. Makes 4 servings.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE
Source: Better Homes and Gardens Diabetic Cook Book
Brought to you and yours via Nancy O'Brion and her Meal-Master.
[Home] Chinese-Style Chicken [Home]
Title: Chinese-Style Chicken
Yield: 4 Servings
Ingredients
4 Boneless skinless chicken
-breast ha
2 tb Oriental sesame oil
1 Garlic clove; minced
1 ts Chinese 5-spice powder
1/2 c Chicken broth; mixed with
1 tb Hoisin sauce; and also
2 tb Soy sauce
2 tb Chilled unsalted butter
1 sm Scallion; thinly sliced
Chopped fresh cilantro
Salt; to taste
Freshly-ground black pepper;
- to taste
Instructions
Separate the tenderloins from the breasts. Between sheets of plastic
wrap,pound the thicker side of the breast to make it more even in
thickness. Season the chicken with salt. Heat the sesame oil in a large
skillet over moderate heat. Add the chicken breasts and tenderloins.
Saute for about 4 to 5 minutes. You'll know to turn the chicken over when
the top looks opaque (tenderloins may take only 2 to 3 minutes per side.)
Saute on the other side 4 to 5 minutes or until the interior is cooked
through. Remove the chicken to a plate. Deglaze the pan with
the garlic and Chinese5-spice powder and add the broth and Hoisin mixture.
Boil down, covered, until thick and glossy. Remove the skillet from the
heat and whisk in the butter. Spoon the sauce over the chicken and
sprinkle the scallions and cilantro on top.
This recipe yields 4 servings.
Recipe Source:
COOKING MONDAY TO FRIDAY with Michele
Urvater From the TV FOOD NETWORK - (Show #
MF-6601 broadcast 01-02-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-14-1998
- - - - - - - - - - - - - - - -
- -
Contributor: Michele Urvater
Preparation Time: 0:00
[Home] Chinese-Style Country Ribs [Home]
Title: Chinese-Style Country Ribs
Yield: 4 Servings
Ingredients
1/4 c soy sauce
1/4 c orange marmalade
2 tb ketchup
1 clove garlic; crushed
3 lb country-style spareribs
Instructions
Combine soy sauce, marmalade, ketchup, and garlic. Brush on both sides of
ribs. Place in crockpot. Pour remaining sauce over all. Cover and cook on
LOW
for 8 to 10 hours.
Source:
"BlestBe@aol.com"
- - - - - - - - - - - - - - - - - - -
Contributor: BusyMomsRecipes@egroups.com
Preparation Time: 0:00
[Home] Chinese-Style Dry-Fried Green Beans [Home]
Title: Chinese-Style Dry-Fried Green Beans
Yield: 4 Servings
Ingredients
2 tb vegetable oil
1 1/2 ts ginger, grated
1 lb green beans, trimmed
1/2 c chicken stock
1 salt to taste
Instructions
In a 12-inch skillet, heat the vegetable oil over high heat. Add the
ginger and saut, stirring, for 30 seconds.
Add the green beans and saut for 3 minutes, tossing occasionally. Add
the chicken stock and cook the green beans, tossing occasionally,
until all the stock has evaporated and the beans are blistered and
somewhat browned, 5-7 minutes. Season with salt and serve immediately.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 62
[Home] Chinese-Style Green Beans [Home]
Title: Chinese-Style Green Beans
Yield: 8 Servings
Ingredients
1 lb green beans; ends trimmed
2 tb each soy sauce and water
1 ts each cornstarch and brown
-sugar
1 ts dark oriental sesame oil
1/4 ts crushed red pepper
2 ts vegetable oil
1 ts each minced garlic and
-gingerroot
Instructions
Source: Better Homes & Gardens magazine Prep. time: 10 minutes Cook time:
15 minutes
Place beans in a vegetable steamer in a large pot over boiling water. Cover
tightly and steam 10 minutes. Cool under cold running water. Drain.
While beans are steaming, mix soy sauce, water, cornstarch, sugar, sesame
oil and crushed red pepper in a small bowl until the cornstarch is well
blended.
Heat vegetable oil in a large Dutch Oven, pot or wok over medium-high heat.
\
Add beans and stir-fry 3 minutes, or until beans are very hot and start to
char in spots. Add garlic and gingerroot. Continue stir-frying 2 minutes.
Pour in soy sauce mixture. Toss beans constantly until beans are evenly
coated and glazed. 1-3 minutes.
Per serving: 37 cal, l g protien, 5 g carbohydrates, 2 g fat, 0 mg chol.,
261 mg sodium. Exchanges: 1 veg, 1/4 fat
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Norma Leweck"
on Dec 27, 1997
[Home] Chinese-Style Paella [Home]
Title: Chinese-Style Paella
Yield: 1
Ingredients
2 chicken legs and thighs;
-excess fat removed,
1 ; chopped into 2-inch
1 ; pieces, with bone
1 ; in
2 1/2 c long-grain rice
----------------------MARINADE FOR CHICKEN----------------------------
1 tb soy sauce
1 ts fresh ginger; minced
2 ts rice wine or dry sherry
2 cloves garlic; minced
1 ts cornstarch
------------------------OTHER INGREDIENTS-----------------------------
8 chinese dried black
-mushrooms
1 tb vegetable oil
2 md yellow onions; thinly sliced
1/4 lb cooked ham; cut into 1-inch
1 ; cubes
2 green onions cut into 1-inch
- pieces; plus
1 ; 1 tablespoon minced green
1 ; of powdered saffron
1 1/2 c chicken broth
1/2 lb fresh halibut; cut into
-1-inch
1 ; cubes
8 your favorite type of clams
8 mussels; scrubbed clean
12 tiger prawns; peeled,
-deveined,
1 (12 to 16)
1 ; rinsed, and
1 ; sprinkled with a
1 ; small amount of
1 ; rice wine or dry
1 ; sherry
1 whole cooked crab; separated
- and
1 ; cracked
3/4 c frozen or fresh green peas
-or
12 fresh snow peas
1 ts sesame oil
Instructions
I have prepared this numerous times for dinner parties. It is quite
time-consuming, but we have many friends who are as crazy as my husband
and I are about seafood. If desired, add Chinese or Italian sausage.
Mix marinade ingredients in a large bowl. Add chicken and marinate for 2
hours. Soak mushrooms in hot water for 10 minutes; squeeze out excess
water, remove and discard stems, and leave caps whole. Place rice in a
pot and add enough cold water to cover rice. Stir the rice with your
hand; the water will become milky. (Washing the rice removes excess
starch and prevents cooked rice from being gummy.) Pour the water out of
the pot carefully. Repeat until the water runs clear. Fill pot with
water to approximately 3/4 inch above rice level. Cover and place over
high heat. When the water boils rapidly, reduce heat to lowest setting
and simmer while preparing other ingredients.
While the rice is cooking, heat a 14-inch wok with oil, swirling to coat
sides. Remove chicken from marinade and brown it on all sides. Transfer
to serving platter. Reheat wok, adding a little more oil if necessary.
Stir-fry the onion, mushrooms, ham, and 1-inch pieces of green onion for 3
to 4 minutes. Return chicken to wok and stir. Place the mixture on top
of the cooking rice and sprinkle with saffron. Add chicken broth
gradually and stir to mix well.
Evenly distribute all seafood on top, leaving clams and mussels closer to
top so you can watch for them to open up. Cover and cook for about 20
minutes, until clams and mussels open. Discard any that do not open.
Stir in green peas or snow peas, minced green onion, and mix everything
together. Drizzle with sesame oil. Serves 6 to 8.
From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View Press,
copyright 1993 by Shirley Fong-Torres).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
[Home] Chinese-Style Ribs [Home]
Title: Chinese-Style Ribs
Yield: 6 Servings
Ingredients
6 lb pork spareribs
1/4 c hoisin sauce
1/4 c water
3 tb dry sherry
2 tb honey
2 tb soy sauce
2 lg garlic cloves -- minced
Instructions
Cut spareribs into serving-size portions; set aside. Place large
plastic bag in large bowl. I n bag, combine remaining ingredients;
mix well. Add ribs, close bag tightly. Refrigerate 6 hours or
overnight; turn bag several times to distribute marinade.
Drain ribs, reserving marinade. Place ribs in smoker at 300F for 2
hours; wrap ribs in foil for 1 hour. Boil marinade then brush on
ribs the last 30 minute of cooking.
Recipe By : Ron West
From: Ron West Date: Wed, 28 Jan 1998 06:37:47
~0600
[Home] Chinese-Style Rice [Home]
Title: Chinese-Style Rice
Yield: 0 Servings
Ingredients
2 3/4 c long-grain white rice (not
-converte
brown rice
4 to 5 cups water
Instructions
Put rice in a 3- to 4-quart heavy saucepan and, using your fingers as a
rake,
rinse under cold running water. Drain rice in a colander.
In pan bring water (4 cups for white rice and 5 cups for brown) to a boil
with rice. Simmer rice, covered, over moderately low to low heat until
steam
holes appear on surface and water is absorbed, about 16 minutes for white
rice and 35 to 40 minutes for brown. With a fork fluff rice and spread in a
shallow baking pan. Cool rice completely. Chill rice, covered with plastic
wrap, at least 12 hours. Rice may be made 2 days ahead and chilled in a
sealable plastic bag.
NOTE: The secret to properly cooked Chinese-style rice, whether white or
brown, is to first rinse the rice and then to avoid cooking it in too much
water. For fried rice, the rice should be cooked until just tender to the
bite.
Yield:
"10 Cups"
- - - - - - - - - - - - - - - - - - -
Contributor: Gourmet Magazine - Aprill 1998
Preparation Time: 0:00
[Home] Chinese-Style Roast Chicken Thighs [Home]
Title: Chinese-Style Roast Chicken Thighs
Yield: 1
Ingredients
2 garlic cloves; chopped
1 a; (1-inch) cube of
1 ; peeled fresh
1 ; gingerroot,
1 ; quartered
2 tb soy sauce
1 tb cider vinegar
2 ts honey
1/4 ts aniseed
1/4 ts salt
1 lb chicken thighs
Instructions
In a blender puree the garlic and the gingerroot with the soy sauce, the
vinegar, the honey, the aniseed, and the salt. In a resealable plastic
bag combine the marinade with the chicken thighs and let the chicken
marinate at room temperature for 15 minutes. Arrange the chicken on the
rack of a foil-lined broiler pan, discarding the marinade, and roast it in
the middle of a preheated 425F. oven for 20 to 25 minutes, or until it is
cooked through.
Serves 2.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Chinese-Style Skewered Chicken [Home]
Title: Chinese-Style Skewered Chicken
Yield: 4 Servings
Ingredients
1 Can (8 Oz.) Hunt's Tomato
-Sauce
1/4 Cup Firmly Packed Light
-Brown Sugar
1/4 Cup La Choy Soy Sauce
1 Tablespoon Minced Fresh
-Ginger
1 Teaspoon Minced Garlic
2 Pounds Skinless, Boneless
-Chicken Breasts
Thighs; cut into 1 inch
-cubes
2 Medium Green Bell Peppers;
-cubed
2 Medium Onions; cubed
1 Tablespoon Olive Oil
Hot Cooked Rice
8 10-inch Bamboo Skewers
Instructions
In a bowl, mix the tomato sauce, sugar, soy sauce, ginger and garlic. Stir
in
the chicken. Cover and refrigerate 2 to 8 hours. Heat the broiler. Skewer
the
chicken and broil 7 to 10 minutes or until lightly browned. Turn and broil
7
minutes longer or to desired doneness. Meanwhile, in a medium skillet,
saute the
bell peppers and onions in the olive oil for 5 minutes. Serve the chicken
and
vegetables over the rice.
- - - - - - - - - - - - - - - - - - -
Contributor: The Best Of Food Digest
Preparation Time: 0:00
[Home] Chinese-Style Spareribs [Home]
Title: Chinese-Style Spareribs
Yield: 12 Servings
Ingredients
1/2 c butter or margarine
1 ea med. clove garlic *
1 ea env. soup mix **
16 oz (1 can) tomato puree
1/2 c brown sugar
1/4 c imported soy sauce ***
1/4 c white vinegar
1/4 c chili sauce
5 lb spareribs ****
Instructions
* Garlic Clove should be finely chopped. ** You can use the
following soup mixes in this recipe: Onion, Onion-
Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. ***
For best Taste use the Imported Soy sauce. Domestic can be used but
will not taste as good. **** Country style spareribs can be
used, but baby back ribs are the best.
[Home] Chinese-Style Vegetables [Home]
Title: Chinese-Style Vegetables
Yield: 6 Servings
Ingredients
1 tb canola oil
2 c cauliflower flowerets
2 c broccoli florets
4 md carrots; sliced
1/2 c chicken stock
1/4 lb snow peas
1 ts garlic; minced
2 tb fresh ginger root; minced
4 c bok choy; chopped, or napa
-cabbage,
1 ts soy sauce; [or amazing
-aminos]
Instructions
1. In wok or large non-stick skillet, heat oil over medium heat. Add
cauliflower, broccoli and carrots; stir-fry for 3 minutes. Add chicken
stock; cover and steam for 2 minutes.
2. Add snow peas; stir-fry for 1 minute. Add garlic, ginger root, and
cabbage; stir-fry for 1 minute. Stir in soy sauce or substitute. Makes 6
servings
NOTES : Any seasonal vegetables can be added to this colourful stir-fry.
Examples are celery, onion, sweet peppers, mushrooms, green peas, beans,
tomatoes, asparagus or Brussels sprouts. Green or red cabbage can be used
instead of the Bok Choy ("Chinese Cabbage") or Napa cabbage (crinkly leafed
lettuce). [In my experience, however, red cabbage may turn the entire
mixture purple.]
Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 120
Posted to EAT-LF Digest by "Ellen Pickett" on Oct 2,
1998, converted by MM_Buster v2.0l.
[Home] Chinesen Cabbage In A Skillet [Home]
Title: Chinesen Cabbage In A Skillet
Yield: 6 Servings
Ingredients
2 tb peanut oil
1 bn Chinese cabbage, sliced;
-diag. in strips
1 ts salt
1/2 ts pepper
3 sl gingerroot; minced
1/4 c water
Instructions
Heat oil and put in clean cabbage. Stir constantly for 5 minutes. Add salt,
pepper and ginger. Mix well. Add water and cover pan tightly. Cook over
Mediuam heat for 10 minutes. Uncover. Stir until water is almost
evaprorated
and cabbage is tender.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 40 Calories; 5g Fat (99% calories
from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 356mg Sodium
_____
Contributor: Meijer's Supermarkets/bobbi744@sojourn.com
Preparation Time: 0:00
[Home] Chinesey Chicken Wings [Home]
Title: Chinesey Chicken Wings
Yield: 4 Servings
Ingredients
4 lb chicken wings
1 salt and pepper to taste
5 tb honey
4 tb soy sauce
3 tb brown sugar
1 tb minced fresh garlic
1 ts lemon juice
6 peppercorns
1 c hot water
Instructions
Cut tips from chicken wings and reserve for another use. Cut
remaining wing in half at joint. Rinse chicken and pat dry. Set in
ungreased, shallow baking pan in single layer. Sprinkle with salt and
pepper. Mix together in a small jar the remaining ingredients; cover
and shake well. Pour over wings. Cover pan with foil and bake for 2
hours at 325 degrees.
Remove foil, reduce heat to 300 degrees and continue baking another
30 minutes, basting wings with drippings every 10 minutes. When wings
are brown, remove and drain on paper towels. Serve hot or cold.
[Home] Chipati (Indian Griddle Fried Flat Bread) [Home]
Title: Chipati (Indian Griddle Fried Flat Bread)
Yield: 4
Ingredients
3 c whole wheat flour
1 ts salt
1 c water
1 tb ghee
1 yield - 20-24 chipati
Instructions
Sift flour and salt together in a bowl. Make a well in the center
and add ghee and water. Knead 10 minutes to make a pliable dough,
form into a ball, cover and allow to rest at least 1 hour, or
over night.
Divide dough into 20-24 portions. Roll into 6 inch circles and
allow to rest 5 minutes.
Heat griddle or cast iron fry pan very hot.
Place a chipati on the griddle or fry pan, fry for 1 minute. Flip
over and fry for 1 minute.
Yield - 20-24 Chipati
[Home] Chippewa Indian Fried Bread [Home]
Title: Chippewa Indian Fried Bread
Yield: 8 Servings
Ingredients
2 1/2 c all-purpose flour
1 1/2 tb baking powder
1 ts salt
3/4 c warm water
1 tb vegetable oil
1 tb nonfat dry milk powder
1 vegetable oil (for deep
-frying)
1 cinnamon sugar
Instructions
Makes 8
Combine flour, baking powder and salt in large bowl. Combine water,
oil and dry milk powder and stir into flour mixture until smooth
dough forms. Turn out onto lightly floured surface. Knead 4 times
into smooth ball. Cover and let rest 10 minutes.
Divide dough into 8 balls. Flatten with fingertips or roll out each
ball to form 8- to 10-inch round. Make small hole in center of each
with finger or handle of wooden spoon. Lightly flour rounds, stack
and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F
in large skillet. Gently place 1 bread round in hot fat and cook
until golden and crisp, 1 to 2 minutes on each side. Drain on paper
towels. Repeat with remaining dough. Serve bread hot or at room
temperature, sprinkled with cinnamon sugar.
Bon Appetit
[Home] Chocolate Indians [Home]
Title: Chocolate Indians
Yield: 1 Servings
Ingredients
1 c sugar
1/2 c butter
1/2 c cocoa
2 ea eggs
1/2 c flour
1/2 c peanuts; chopped
1 cinnamon
1 salt
1 vanilla
Instructions
Beat eggs with sugar. Add butter melted, cocoa sifted with flour, few
grains of salt, add cinnamon, chopped nuts. Bake 20 minutes in a
shallow pan in moderate oven. Cut in thin strips.
Note: Moderate oven is 350 - 400 F.
Source: Ava Graland, Clinton County, OH
[Home] Chowan Mushi - Japanese Steamed Egg Custard [Home]
Title: Chowan Mushi - Japanese Steamed Egg Custard
Yield: 1 Servings
Ingredients
8 eggs; lightly beaten
1 ts salt
2 tb dry sherry
1/2 c fresh peas; cooked
1/4 lb shelled shrimp; finely
-chopped
Instructions
While continuing to beat the eggs, add the salt, sherry, peas, and shrimp.
Divide among 4 greased custard cups. Set the custard cups on a rack in a
deep saute pan or dutch oven. Cover with a piece of wax paper. Pour boiling
water down the sides of the pan to come one quarter of the way up the cups.
Cover the pan and simmer so that the custard steams for about 20 minutes,
or just until set. Do not boil.
Serving Ideas : good with stir-fried vegetables
NOTES : If fresh peas are not available use thawed frozen.
Recipe by: Jean Hewitt's International Meatless Cookbook
Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 27,
1998
[Home] Christmas Cake West Indian Style [Home]
Title: Christmas Cake West Indian Style
Yield: 1 Servings
Ingredients
1 c raisins
1 c currants
1/2 c candied cherries
1/2 c candied citrus peel
1 c mixed dried fruit
1 c rum
1 c sweet sherry or port wine
---cake---
1/2 lb butter; at room temperature
1/2 c brown sugar
4 eggs
2 c flour
1 ts baking powder
1 ts ground ginger
1 ts ground nutmeg
3 ts ground cinnamon
1/2 ts ground cloves
1/2 ts ground allspice
2 1/2 ts lemon essence
2 1/2 ts almond essence
1 ts vanilla essence
1/4 c brown food coloring; up to
-1/2 cup
1/2 c rum
1 additional rum for basting
-during s; torage
Instructions
Fruit Mixture: Mix together all the ingredients and store in a tightly
sealed jar for at least 1 month
The Cake: Prepare a 10" deep round cake baking tin or a 13" x 9" baking tin
by lining it with two layers of waxed paper, greasing between the layers.
Preheat the oven to 250 degrees. In a large bowl, cream together the butter
and sugar until they are light and fluffy. Add the eggs, one at a time,
mixing well after each addition. Sift the flour, baking powder and all the
dry spices together. Add the lemon essence, almond essence and vanilla
essence to the fruit mixture. By hand, stir tablespoonsful of the flour
mixture and the fruit mixture alternately into the butter, sugar and egg
mixture. Add the browning gradually, stirring until a deepish brown colour
is reached. Turn the cake mixture into the baking tin, smooth the top and
bake in the oven for 3-4 hours or until a skewer or wooden toothpick,
inserted, comes out clean. This can take an additional hour or two. Remove
the cake from the oven, prick it all over with a skewer or toothpick and
pour the rum all over it. Remove the cake from the tin when it is cool,
wrap it tightly in waxed paper, place it in an airtight container and leave
for a month for best flavour. Every week, prick the cake with a skewer and
pour on about 1 tablespoon of rum. (Makes one 5 pound cake. )
Serve with Hard Rum Sauce.
Full recipe name is Laurel-Ann's Wedding Cake or Christmas Cake West Indian
Style
Recipe by: Cooking with Caribbean Rum by Laurel-Ann Morley, '91, p. 72
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris
on Oct 31, 1997
[Home] Christmas Stained Glass Cookies [Home]
Title: Christmas Stained Glass Cookies
Yield: 2 1/2 Dozen
Ingredients
3/4 c butter or margarine; softend
3/4 c granulated sugar
2 eggs
1 ts vanilla extract
3 c flour; all-purpose
1 ts baking powder
1/3 c colored hard candies
1 . crushed
1 frosting (opt)
1 candy (opt)
Instructions
Separate colors of the hard candy. Put each color of candy in a
freezer bag and crush with a wooden mallet.
In a mixing bowl, cream together butter and sugar. Beat in eggs and
vanilla. In another bowl sift together flour and baking powder.
Gradually stir flour mixture into wet ingredients until dough is very
stiff. Wrap in plastic wrap and chill about 3 hours or overnight.
Preheat the oven to 375oF.
Roll out dough to 1/8-inch thickness on a lightly floured surface.
Additional flour can be added if necessary. Cut out cookies using a
large Christmas cookie cutter. Transfer cookies to a foil-lined
baking sheet. Using a small Christmas cookie cutter of the same shape
as the large one, cut out and remove dough from center of each
cookie. Other shapes can be used to cut out center to make different
designs; i.e. small circles and stars can be cut out to mimic
ornaments on a large cookie tree.
Fill cut-out sections with crushed candy. If using cookies as hanging
ornaments, make holes at the top for string.
Bake for 7 to 9 minutes or until cookies are lightly browned and the
candy is melted. Slide the foil off the baking sheets. When cool,
carefully loosen the cookies from the foil. If desired, decorate
further with frosting and candies.
Makes about 2 1/2 dozen cookies.
** Dallas Morning News -- Neighborhood Shopper -- 11 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
[Home] Chunky Vegetarian Chili (Oneida Indian) [Home]
Title: Chunky Vegetarian Chili (Oneida Indian)
Yield: 1 Servings
Ingredients
1 ts olive oil
1 c chopped onions
1 c chopped green pepper
1/2 c chopped celery
2 c cubed potato (about 3
1 medium)
1 15-16 oz. can pinto beans
1 rinsed & drained
1 15-16 oz. can black beans,
1 rinsed & drained
1 c sliced fresh mushrooms
1 c cubed zucchini squash
1 14.5 oz can no-added-salt
1 whole tomatoes, undrained
1 and
1 chopped
1 6-oz. can no-added-salt
1 tomato paste
1 1/2 c water1 tbsp. chili powder
1 ts ground cumin
1 ts dried oregano
1/2 ts black pepper
Instructions
Coat a large Dutch oven with vegetable cooking spray, add oil and heat
until hot. Add chopped onions, green pepper, celery; saute 4-5
minutes, or until vegetables are crisp-tender. Add beans, potatoes
and next nine ingredients; stir well. Bring to a boil, cover, reduce
heat and simmer 30 minutes or until potatoes are cooked through. Stir
occasionally while cooking.
Yield: 2 quarts (eight 1-cup servings)
Nutrition per serving:
Calories 170, percent fat calories 5%,sodium 386 mg., cholesterol 0
mg.
Copyright Oneida Indian Natives From: Sam Lefkowitz Date: 15 Jan 97
Home Cooking Ž
[Home] Clarified Indian Butter (01 00) [Home]
Title: Clarified Indian Butter (01/00)
Yield: 1
Ingredients
2 sticks unsalted butter; cut
-into 1-inch
1 ; pieces
1 special equipment:
-cheesecloth
Instructions
Bring butter to a boil in a small heavy saucepan over moderate heat. Once
foam
completely covers butter, reduce heat to very low. Continue to cook butter,
stirring occasionally, until a thin crust begins to form on surface and
milky
white solids fall to bottom of pan, about 8 minutes. Continue to cook
butter,
watching constantly and stirring occasionally to prevent burning, until
solids
turn light brown and butter deepens to golden and turns translucent and
fragrant, about 3 minutes. Remove ghee from heat and pour through a sieve
lined with a triple layer of cheesecloth into a jar.
Cooks' note:
Ghee keeps, covered and chilled, 2 months.
Makes about 3/4 cup.
Gourmet January 2000
Converted by MC_Buster.
Per serving: 1626 Calories (kcal); 184g Total Fat; (99% calories from fat);
2g Protein; trace Carbohydrate; 496mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Classic Chinese Chrysanthemum Hot Pot [Home]
Title: Classic Chinese Chrysanthemum Hot Pot
Yield: 1
Ingredients
--------------------------DIPPING SAUCE-------------------------------
1/2 c soy sauce
1/4 c chinese rice wine or dry
-sherry
1/4 c dark asian sesame oil
4 c good-quality chicken stock
--------------------------MEAT PLATTER--------------------------------
1/2 lb boneless; skinless chicken
1 ; breast, thinly
1 ; sliced
1/2 lb beef tenderloin; thinly
-sliced
1/2 lb center-cut pork loin; thinly
- sliced
1/2 lb firm; white-fleshed fish
1 ; filets, cut into
1 ; bite-sized cubes
1/2 lb medium shrimp; peeled,
-deveined,
1 ; and butterflied
1 dozen shucked cherrystone
-clams
6 shucked oysters; up to 8
1 chrysanthemum blossoms and
-leaves; for garnish
------------------VEGETABLE AND NOODLE PLATTER------------------------
8 large; outer leaves napa
1 ; cabbage, cut into
1 ; 2-inch squares
1 bn watercress; tough stems
-removed
1 ; (6-ounce)
4 oz firm tofu; cut into 3/4-inch
1 ; cubes
2 skeins bean threads;
-softened and
1 ; coarsely chopped
Instructions
To make the dipping sauce, whisk the soy sauce and sherry in a small bowl.
Gradually whisk in the sesame oil. Cover and set aside. When ready to
serve, transfer the sauce to individual small bowls for dipping.
In a large saucepan, bring the stock to a boil over high heat. Transfer
to a hot pot or a metal fondue pot and keep at a simmer over a flame.
Present the meat platter. Using chopsticks or small hot pot baskets,
allow guests to cook their selections in the simmering broth, and dip into
their own bowl of dipping sauce.
When all of the meat, poultry and fish have been cooked, add the vegetable
and noodle platter. Add the cabbage, spinach, tofu and bean threads to
the stock and cook until heated through, about 1 minute. Ladle the soup
into individual bowls and serve, allowing the guests to season the soup
with the dipping sauce.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9275
Converted by MM_Buster v2.0l.
[Home] Classic Chinese Pepper Steak [Home]
Title: Classic Chinese Pepper Steak
Yield: 2 Servings
Ingredients
1 lb boneless sirloin steak
1 tb kikkoman stir fry sauce
2 tb oil, divided
2 md green, red, or yellow bell
-peppers; (or mixture)
2 md onions, cut into 1 inch
-squares
1/4 c kikkoman stir fry sauce (or
-more)
4 oz snow pea pods (optional)
Instructions
Cut beef across grain into thin strips, then into 1 inch squares;
coat with 1 tablespoon stir fry sauce.
Heat 1 tablespoon oil in hot wok or large Skillet over high heat.
Add beef and stir fry 1 minute (Until browned); remove from pan
Heat remaining 1 tablespoon oil in same pan, add peppers and onions.
Stir fry 5 minutes.
Stir in beef and 1/4 cup to 1/2 cup stir fry sauce.
Cook and stir just until beef and vegetables are coated with sauce.
Serve immediately.
Serve with hot rice
Serves 2-3 people.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50 From: Dale Shipp Date: 05-16-96
[Home] Classic Indian Naan [Home]
Title: Classic Indian Naan
Yield: 4 Servings
Ingredients
2 c all-purpose flour
1/2 ts salt
1 pn onion powder
1/2 ts sugar
3/4 pk dry active yeast
3 tb milk
1/3 c plain yogurt
1/2 beaten egg
2 ts melted butter
Instructions
Place the flour, salt, onion powder, sugar, and yeast in a large bowl and
mix well. Heat the milk until it is lukewarm. Reserve 1/2 tb of yogurt
and add the rest to the milk and blend thoroughly. Beat the egg and set to
one side. Melt the butter.
Add the milk and yogurt mixture, the egg, and butter to the flour, and
knead with your hands until a soft and springy dough is formed. Place the
dough in a large plastic bag. Loosely seal the bag so that the dough has
enough room for expansion.
Leave in a warm place for 30-60 minutes, until doubled in size. divide the
dough into 4 balls, cover them, and set aside for 10 to 15 minutes.
Switch on the oven, and put an ungreased baking sheet into it for about 10
minutes. Remove the shet from the oven and line it with waxed paper. take
one of the balls and stretch it gently to make a teardrop shape. Lay this
on the baking sheet and press it gently to stretch it until about 6-7
inches in length, maintaining the teardrop shape at all times. Make the
other 3 shapes similarly, and brush with the reserved yogurt. Bake on the
top shelf of a 450F oven for 10-12 minutes, or until puffed and browned.
Keep the naan warm in a clean dishcloth or foil package until ready to
serve.
Source: Lisa Clarke, adapted from "Classic Indian Cuisine" 1995, by
Rosemary Moon
Here we go again. Part 3 of the Naan saga. Once again I tried to make it.
Once again it didn't come out like I have had it in restaurants. It was
closer this time, but not *right*
It came out too thick. The Naan I have had has been thin. It's had almost
a greasy quality about it. What I made tonight was more like a biscuit
would be. Has anyone had success making this? If so, what are any hints
you can give? Here is the recipe I used.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 10-10-95
Posted to MC-Recipe Digest V1 #709 by Lisa Clarke on Aug 1,
97
[Home] Classic Prawn Cocktail [Home]
Title: Classic Prawn Cocktail
Yield: 1
Ingredients
24 fresh cooked prawns; peeled
-with tail
1 ; left on
1 iceberg lettuce; very finely
1 ; shredded
2 lemons; sliced into wedges
250 ml mayonnaise; (preferably home
1 ; made)
60 ml worcestershire sauce
60 ml brandy
120 ml tomato sauce
1 tb horseradish
60 ml cream; whipped
1 salt & pepper
-----------------------FOR THE MAYONNAISE-----------------------------
2 egg yolks
2 tb vinegar
250 ml vegetable oil
1 salt and pepper
1 tb lemon juice
Instructions
First, make the cocktail sauce. Combine the mayonnaise, worcestershire,
brandy, tomato sauce and horseradish with salt and pepper to taste. Once
well
mixed, gently fold in the whipped cream.
To assemble, divide the shredded lettuce between 6 martini or dessert
glasses
then place 4 prawns on the bed of lettuce. Drizzle the cocktail sauce over
and
serve with a lemon wedge.
For the Mayonnaise:
Whisk egg yolks and vinegar until light. Slowly trickle in the oil,
whisking
all the time. When all the oil has been incorporated season with salt and
pepper and finish with lemon juice.
Converted by MC_Buster.
Per serving: 4296 Calories (kcal); 455g Total Fat; (93% calories from fat);
20g Protein; 51g Carbohydrate; 560mg Cholesterol; 2777mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fruit;
67 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Classic Thai Fried Rice [Home]
Title: Classic Thai Fried Rice
Yield: 6 Servings
Ingredients
1 no ingredients
Instructions
2 Tablespoon Vegetable oil
2 ea Garlic cloves, crushed
2 teaspoon Red curry paste, see recipe
1/2 pound Tofu, diced
4 cup Cooked long grain rice
3 Tablespoon Soy sauce
1 ea Green onion, chopped
1 Tablespoon Cilantro leaves, chopped
[Home] Classical Chinese Fried Rice - Yang Zhou Chao Fan [Home]
Title: Classical Chinese Fried Rice - Yang Zhou Chao Fan
Yield: 1
Ingredients
1 lb cooked rice, cold,
-preferably from; yesterdays
1 lb not so sticky.
2 eggs
2 oz. cantonese roast pork
-(cha xiu)
2 oz. shelled and deveined
-cooked shrimp
1 ts chopped fresh coriander
-leaves
7 -8 drops dark soy sauce
1/2 ts light soy sauce
1/4 ts salt
3 tb oil
4 oz. chicken broth
Instructions
Break up the lumps and try to separate cooked rice into individual grains
Dice
roast pork Beat eggs Heat iron wok till smoking hot Swirl a ladle of cold
oil in
the wok to coat the inside evenly Pour off the oil Add 2 Tbsp oil to wok
Pour in
the beaten egg Before the eggs are completely set put in the rice, then the
roast pork and the fresh coriander Toss and turn the rice very quickly for
about
ten seconds with spatula Add the salt, light and dark soy sauce Toss and
turn
the rice very quickly for about another ten seconds When you see some the
rice
grains jumping up and down in the work, meaning the rice is really hot add
half
the broth Toss quickly for another ten seconds, and add the other half of
the
broth. Add another Tbsp oil and toss for a further 3 seconds
[Home] Clear Japanese Soup [Home]
Title: Clear Japanese Soup
Yield: 6 Servings
Ingredients
1 1/2 qt chicken broth
1/3 c dry sherry
4 1/2 ts soy sauce
1 thinly sliced lemon
--------------------------------GARNISHES---------------------------------
6 sliced fresh mushrooms
2 green onions and tops sliced
- diagon; ally
1 very thinly sliced carrot
Instructions
Bring broth to simmer in large saucepan. Add sherry and soy sauce;
simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon
slice in each bowl. Arrange garnishes on tray and add to soup as
desired. Typed by Syd Bigger.
[Home] Clear Spinach Soup (Korean Malgun Sigumchi Ku [Home]
Title: Clear Spinach Soup (Korean Malgun Sigumchi Ku
Yield: 4 Servings
Ingredients
1/2 lb fresh spinach
1 scallion
1 clove garlic
4 c water
1/2 lb ground beef
1 ts soy sauce
1 tb salt
1 dash pepper
Instructions
1. Wash the spinach thoroughly and trim off the thick stems. Chop the
scallion. Mince the garlic.
2. Bring the water to a boil. Add the meat and bring to a second
boil. Skim off the froth. Add the spinach, scallion, garlic, soy
sauce, salt and pepper. Lower the flame and simmer for 10 minutes.
Serve immediately.
From: The Korean Cookbook, By Judy Hyun.
[Home] Clear Spinach Soup (Korean Malgun Sigumchi Kuk) [Home]
Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
Yield: 4 Servings
Ingredients
1/2 lb fresh spinach
1 scallion
1 clove garlic
4 c water
1/2 lb ground beef
1 ts soy sauce
1 tb salt
1 dash pepper
Instructions
1. Wash the spinach thoroughly and trim off the thick stems. Chop the
scallion. Mince the garlic.
2. Bring the water to a boil. Add the meat and bring to a second boil.
Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and
pepper. Lower the flame and simmer for 10 minutes. Serve immediately.
From: The Korean Cookbook, By Judy Hyun.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
[Home] Cocktail Cream Puffs [Home]
Title: Cocktail Cream Puffs
Yield: 1 Recipe
Ingredients
1 text
Instructions
Fill tiny cream puff shells with thick cheese sauce, with chicken,
tuna, or crab salad, or with a well-seasoned mixture of cream cheese
and deviled ham. Serve cold, or bake in a hot oven (425o F.) until
thoroughly heated and serve hot.
from "Sunset Cook Book of Favorite Recipes", edited by Emily Chase,
copyright 1949
typed and posted by teri Chesser 10/96
[Home] Cocktail Knishes [Home]
Title: Cocktail Knishes
Yield: 1 Serving
Ingredients
1 potato filling:
1 1/2 c mashed potatoes
1/2 c onion; finely chopped and -
-saut
2 tb bread crumbs; or matzo meal
2 tb butter; melted
1 wh egg; beaten
1/4 ts salt; optional
1/8 ts ground black pepper
1 kasha or bulgar filling:
1/2 c onion; finely chopped - and
- sau
1/2 c bulgur; medium grain
1 or-1/2 cup medium grain
-kasha
1/2 c boiling water; or broth
1/4 ts salt; optional
1/8 ts ground black pepper
1 wh egg; beaten
1 dough:
3 c all-purpose flour; plus
-addt'l for - kneadi
1 ts baking powder
1/2 ts salt; optional
1 c water
1 wh egg
1 tb vegetable oil
Instructions
1. Prepare the potato filling by combining the mashed potatoes,
sauteed onions, matzo meal or bread crumbs, melted butter/margarine
or oil, beaten egg, salt and pepper. Set aside.
2. Prepare kasha or bulgar filling by adding to the sauteed onion
the uncooked kasha or bulgar, boiling water or broth, salt and pepper
in a medium saucepan. Cover the pan and cook for 10-15 minutes or until
the liquid is absorbed. Stir in the egg. Set aside.
3. Prepare the dough by combining the flour, baking powder, and the
salt in a medium bowl. In a separate bowl, combine the water, egg and
oil and add this mixture to the flour mixture, stirring the ingredients
until they are well combined. Turn the dough out onto a floured surface,
and knead the dough until it is smooth and elastic, about 5 minutes,
adding only enough flour to keep the dough from sticking. Cover the
dough with an inverted bowl and let it rest for 5 minutes. Cut the dough
in half, and on a lightly floured surface roll each half into a rectangle
about 20x10 inches. Slice the rectangle in half lengthwise. You will end
up with 4 strips, each 20x5 inches.
4. Using half the potato filling, align the mixture in a strip along the
20 inch side of the dough. Roll the dough up toward the other 20 inch
side.
With a very sharp knife, slice the roll into 1 inch pieces. Repeat with
remaining filling.
5. Place the pieces about 1/2 inch apart, seam side down on greased
cookie sheets.
6. Bake the knishes in a preheated 375 degree oven for 25-30 minutes or
until the crust is browned.
Note: You can make big knishes if you want to serve them as a side dish.
This is a pretty involved messy process but I think it's well worth
the effort every now and then.
- - - - - - - - - - - - - - - - - - -
Per serving: 2491 Calories (kcal); 62g Total Fat; (22% calories from fat);
74g Protein; 407g Carbohydrate; 629mg Cholesterol; 3908mg Sodium
Food Exchanges: 25 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 10 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Good Food Book, Jane Brody (S. Badian)
Preparation Time: 0:00
[Home] Cocktail Meatballs [Home]
Title: Cocktail Meatballs
Yield: 4 Dozen
Ingredients
1 1/2 lb chuck, ground
1/4 c breadcrumbs, seasoned
1 md onion; chopped
2 ts horseradish, prepared
2 garlic cloves; crushed
3/4 c tomato juice
2 ts salt
1/4 ts pepper
2 tb margarine
1 md onion; chopped
2 tb flour, all-purpose
1 1/2 c beef broth
1/2 c wine, dry red
2 tb sugar, brown
2 tb catsup
1 tb lemon juice
3 gingersnaps; crumbled
Instructions
Combine first 8 ingredients, mixing well. Shape into 1" balls; place
in a 13x9x2" baking dish. Bake at 450 degrees for 20 minutes. Remove
from oven, and drian off excess fat.
Heat margarine ina large skillet;saute onion until tender. Blend in
flour; gradually add beef broth, stirring constantly. Add remaining
ingredients. Cook over low heat 15 minutes; add meatballs, and simmer
5 minutes.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman.
[Home] Cocktail Prawns With Orange And Lime [Home]
Title: Cocktail Prawns With Orange And Lime
Yield: 1
Ingredients
560 g prawns; (1 1/4 lb)
3/4 ts salt and pepper
5 tb olive oil; (5 to 6)
1/4 ts turmeric
3 md onions; sliced thinly
2 md yellow peppers; thinly
-sliced
1 md clove garlic; sliced thinly
1 ts mixed spice
1/2 ts thyme
1 bay leaf; crushed
3 md oranges
3 tb white wine vinegar; (3 to 4)
1 red pepper; cut into fine
1 ; slices - julienne
1 lime; juice of
Instructions
Sprinkle prawns with salt and pepper to taste. Heat 1 1/2 tbsp oil over
moderate heat in a wide pan and cook off fish (approximately 2 minutes)
then remove.
Blend 2 tbsp oil with the turmeric and add to the pan. Add the onions,
peppers, garlic, spices, thyme and bay leaf and cook for 5 minutes.
Squeeze orange juice and lime and add to the pan, along with 3 tbsp of
vinegar, and simmer. Pour over fish.
Let cook, then refrigerate for 24 hours. Serve with lettuce and orange
segments.
Converted by MC_Buster.
Per serving: 1040 Calories (kcal); 69g Total Fat; (56% calories from fat);
12g Protein; 109g Carbohydrate; 0mg Cholesterol; 1086mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 3 Fruit; 13
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Cocktail Quiche Lorraine [Home]
Title: Cocktail Quiche Lorraine
Yield: 4
Ingredients
48 unbaked small pastry tart
-shells
1 use cheese pastry or regular
- pie pa; stry
----------------------------FILLING-----------------------------------
8 sl bacon; cooked and crumbled
1 c shredded swiss cheese; (or
-half swiss &
1 ; half cheddar)
3 eggs
1 1/2 c cream or rich milk
2 ts dry onion flakes
1/2 ts salt
1/4 ts pepper
1/8 ts nutmeg
Instructions
Prepare tart shells.
Divide bacon and cheese among tart shells.
Beat eggs until frothy. Stir in cream, onion flakes, salt, pepper and
nutmeg.
Pour over bacon-cheese mixture. Bake in 350oF oven for about 30 minutes or
until set. Nicer served hot. Makes 4 dozen 1 1/2 inch tarts. Typed in
MMFormat
by cjhartlin@msn.com Source: Company's Coming Appetizers.
Converted by MC_Buster.
Per serving: 229 Calories (kcal); 17g Total Fat; (68% calories from fat);
16g Protein; 2g Carbohydrate; 177mg Cholesterol; 584mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Cocktail Smokie Stabs [Home]
Title: Cocktail Smokie Stabs
Yield: 3 Servings
Ingredients
1/4 c white karo syrup
4 oz honey
2 pk smokie link sausages cut in
1 small pieces
1 sm can of crushed pineapple
1/4 c brown sugar
Instructions
Combine all ingredients and bake for 1 hour at 300 degrees. Keep
warm in chafing dish. Randy Rigg
[Home] Coconut Burfi (South Indian Sweet) [Home]
Title: Coconut Burfi (South Indian Sweet)
Yield: 4 Servings
Ingredients
24 2/3 oz sugar
2 coconuts
1 1/4 oz cashews
8 cardam seeds; powdered
7000 cg ghee (recipe)
Instructions
PROCEDURE: Shred the coconut. Break the cashewnuts into small
pieces & fry them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the
sugar to it. After the sugary liquid is no longer thin, add the
coconut shreds and heat it until it turns thick.
After sufficient stirring, add the fried cashewnut pieces and ghee
and stir the mixture well. Add the powdered cardamom and mix it
thoroughly and stop heating.
Posted by Joell Abbott, reposted by DonW1948@aolcom
[Home] Coconut Burfi - A South Indian Sweet [Home]
Title: Coconut Burfi - A South Indian Sweet
Yield: 1 Servings
Ingredients
700 g sugar
2 coconuts
35 g cashewnuts
8 cardamom
70 g ghee
Instructions
Shred the coconut. Break the cashewnuts into small pieces and fry
them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the
sugar to it. After the sugary liquid is no longer thin, add the
coconut shreds and heat it until it turns thick.
After sufficient stirring, add the fried cashewnut pieces and ghee
and stir the mixture well. Add the powdered cardamom and mix it
thoroughly and stop heating.
Pour the mixture onto a plate which could accomo- date sufficient
thickness. Cut into rectangular pieces while hot.
NOTES This recipe is a translation from 'samaithu paar', a cook-
book in Tamil.
CONTRIBUTOR Sridhar. sridhar@asuvax.eas.asu.edu
[Home] Coconut Custard (Thai) [Home]
Title: Coconut Custard (Thai)
Yield: 4 Servings
Ingredients
5 eggs
1 c coconut cream (the thick,
1 top part of a can of canned
1 coconut milk
1 c sugar
Instructions
Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 Here's a simple Thai recipe for coconut
custard. Coconut Custard (Sang Khaya) milk) Beat the eggs with the
coconut cream and sugar until the mixture is frothy.
Pour the liquid into small molds or ramekins. Place in a steamer over
boiling water, cover and cook for about 20 minutes or until the
mixture has set.
If you want something a bit fancier, I have a Vietnamese recipe for
Coconut Flan. Be glad to post it if you're interested...
[Home] Coconut Shrimp With Gingered Cocktail Sauce [Home]
Title: Coconut Shrimp With Gingered Cocktail Sauce
Yield: 16 Servings
Ingredients
SHRIMP
1 c coconut
1/2 c progressor plain bread
-crumbs
1/4 ts salt
Dash ground red pepper
-(cayenne)
1 1/2 lb shelled veined uncooked
-medium shri
1/4 c honey
SAUCE
1 12-ounce jar seafood
-cocktail sauce
1 tb grated gingerroot
Instructions
Heat oven to 425øF. Line large cookie sheet with foil; lightly grease foil.
In food processor bowl with metal blade, combine coconut, bread crumbs,
salt and ground red pepper; process 10 seconds to combine slightly. Place
in pie pan or shallow dish.
Pat shrimp dry with paper towels; place in medium bowl. Heat honey in small
saucepan over low heat just until melted. Pour over shrimp; toss to coat.
Roll shrimp in coconut mixture to coat; place in single layer on greased
foil-lined cookie sheet.
Bake at 425øF. for 9 to 12 minutes or until shrimp turn pink and coconut
begins to brown.
In small serving bowl, combine cocktail sauce and gingerroot; mix well.
Arrange shrimp on serving platter. Serve shrimp with sauce.
16 servings
Recipe Fact: This tasty shrimp recipe is a baked version of an appetizer
that is usually deep-fried.
Kitchen Tips:
Pulsing the coconut, breadcrumbs and seasonings together in the food
processor is a quick way to combine the coating mixture for the shrimp. The
food processor cuts the coconut into small pieces that will evenly cover
the shrimp.
Heating the honey gives it a thin consistency that lightly coats the shrimp
so the appetizer is not overly sweet. Pat the shrimp dry before tossing
with the honey or it will not stick to the shrimp.
NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1/16 of Recipe
Calories 110
Calories from Fat 20
Total Fat 2 g
Saturated 2 g
Cholesterol 60 mg
Sodium 400 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 10 g
Protein 8 g
Vitamin A 4%
Vitamin C 4%
Calcium 0%
Iron 8%
DIETARY EXCHANGES: 1/2 Starch, 1/2 Fruit, 1 Very Lean Meat OR 1
Carbohydrate, 1Very Lean Meat
Source:
"Pillsbury Holiday Parties, 12/1999"
Copyright:
"Pillsbury Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 34 Calories (kcal); 2g Total Fat; (41% calories from fat);
trace Protein; 5g Carbohydrate; 0mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Cold Asparagus- Chinese Style [Home]
Title: Cold Asparagus, Chinese Style
Yield: 4 Servings
Ingredients
1 1/2 lb Asparagus; cleaned
2 tb Peanut oil
1 pn Salt; or to taste
Instructions
Clean the asparagus and leave it whole. Bring a pan of lightly salted
water to a boil and add the peanut oil to help keep the color.
Blanch the vegetable for about 4 to 5 minutes, then plunge it into very
cold water. Drain well and chill.
When ready to serve you may dress the asparagus with a sesame oil-based
dressing.
Hint on cleaning asparagus: Hold the bottom end of the stem in one hand
and gently bend the stalk with the other. The stalk will break where it is
tender, thus giving you a piece of asparagus that is entirely edible.
With a little practice you will know exactly where to break the vegetable.
Save the broken-off ends for soups. Slice and add to soup stock, then
drain and discard the coarse stalks before serving.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 10-02-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-17-1994
- - - - - - - - - - - - - - - - - -
Contributor: Jeff Smith
Preparation Time: 0:00
[Home] Cold Chinese Noodles With Toppings [Home]
Title: Cold Chinese Noodles With Toppings
Yield: 4 Servings
Ingredients
1 lb thin chinese-style egg
-noodles; cooked and drained
1 tb peanut oil
------------------------NOODLE DRESSING-------------------------------
3 tb soy sauce
3 tb dark sesame oil
4 ts rice vinegar
1 tb sugar
1/2 ts chili oil; to 1 1/2 tsps, to
- taste
1 ts finely grated fresh ginger
-----------------------SUGGESTED TOPPINGS-----------------------------
1 thinly sliced or diced ham
1 cooked chicken; diced or
-shredded
1 cooked shrimp
1 tofu
1 grated carrots
1 thinly sliced cucumbers
1 chopped green onions
1 snow peas or green beans;
-blanched
1 thinly sliced radishes
1 fresh bean sprouts
1 chopped fresh coriander;
-(cilantro)
1 celery; sliced diagonally
1 rice vinegar; as needed
1 orange or tangerine sections
1 peanuts or cashews; toasted
-and chopped
1 toasted sesame seeds
Instructions
Toss noodles with peanut oil.
In a bowl large enough to hold noodles, combine all dressing ingredients.
Stir til sugar is dissolved. Add noodles and toss to coat evenly with
dressing. Allow to marinated 20 mins at room temp. or, preferably, several
hours or overnight in refrigerator, covered.
Prepare toppings. Vegetables may be sprinkled with rice vinegar or tossed
in dressing, if desired. Arrange toppings in small serving bowls. Toss
noodles once again and arrange on chilled platter before serving with
toppings.
Recipe by: Sacramento Bee 8/12/98
Posted to KitMailbox Digest by Cairn Rodrigues on Sep
18, 1998, converted by MM_Buster v2.0l.
[Home] Cold Chinese Noodles [Home]
Title: Cold Chinese Noodles
Yield: 6 Servings
Ingredients
1/2 lb spaghetti
1/4 c sesame oil
1/4 c tahini; (sesame seed paste)
1/4 c peanut butter; creamy,
-all-natural is be
2 tb soy sauce
2 tb water
2 tb water
1 tb apple cider vinegar or rice
-wine
1/3 c chicken broth; salt free
2 cloves garlic; minced
1 ts fresh ginger; minced
3 whole scallions;
-trimmed/thin sliced
2 c chicken or beef; cooked and
-shredded
1 c broccoli florets; cooked
1 tb cilantro; chopped
Instructions
Mix 2 tablespoons water with soy sauce. Bring a large pot of water to a
boil. Add teh spaghetti and cook until tender, 10 to 15 minutes (unless you
use thin spaghetti, then 7 to 10 minutes). Drain the noodles and rinse them
under cold running water to stop the cooking process. Drain again and place
them in a bowl; toss with 1 tablespoon of the sesame oil. To prepare the
dressing, whisk the tahini and peanut butter with the soy sauce mixture and
the remaining 2 tablespoons of the water in a bowl. Whisk in the remaining
3 tablespoons oil, and the vinegar and broth. Season with the garlic,
ginger, and scallions. Toss the noodles with the dressing. Let sit for 1
hour. Just before serving, add the meat, broccoli, and cilantro to the
noodles. Toss to combine.
NOTES : Chinese restaurants usually welcome children, so most are familiar
with the oriental flavors like those in this side dish. If your child is
under two years old, you may want to use a smaller shape like macaroni so
that it will be easy for him to eat with his hands.
Recipe by: Baby Let's Eat!
Posted to recipelu-digest Volume 01 Number 483 by "catspaw@inetnow.net"
on Jan 9, 1998
[Home] Cold Chinese-Style Sesame Noodles With Cucumber [Home]
Title: Cold Chinese-Style Sesame Noodles With Cucumber
Yield: 1
Ingredients
2 tb dark; (asian) sesame oil
1 tb soy sauce
1 tb white-wine vinegar or rice
-vinegar; (not seasoned)
1/4 ts sugar
1/4 ts salt; or to taste
1/8 ts dried hot red pepper flakes
6 oz capellini
1/2 seedless cucumber; cut
-lengthwise into
1 ; thin spears and
1 ; crosswise into thin
1 ; slices (about 1
1 ; cup)
1 scallion; minced, or 1
1 ; tablespoon minced
1 ; fresh coriander
1 1/2 ts sesame seeds; toasted
-lightly and
1 ; cooled
Instructions
In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and
red pepper flakes until sugar and salt are dissolved.
In a large saucepan of salted boiling water cook capellini until tender
and drain in a colander. Rinse noodles under cold water until cool and
drain well.
In a large bowl toss noodles with sauce, cucumber, and scallion or
coriander until combined well and divide between 2 plates. Sprinkle
noodles with sesame seeds.
Serves 2.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Cold Oriental Noodles With Peanut Sauce 2 [Home]
Title: Cold Oriental Noodles With Peanut Sauce 2
Yield: 4 Servings
Ingredients
1 lb spaghetti
1/4 c sesame oil
1/2 c natural style creamy peanut
-butter
1/3 c tamari soy sauce
3 tb sherry
1 tb water
1 1/2 tb rice wine vinegar
1 tb vegetable oil
1 tb light brown sugar; firmly
-packed
3 cloves garlic; finely minced
1 ts ginger root; minced
1/2 ts red pepper flakes; crushed
1 cucumber; peeled and sliced
4 scallions; thinly sliced
Instructions
Cook the spaghettini al dente. Drain and rinse under cold water. Drain very
well again. With your hands, toss the noodles with half of the sesame oil.
Cover and chill until ready to combine with the peanut sauce, or up to 24
hours.
To make the peanut sauce, combine the remaining sesame oil with all the
other
ingredients except the cucumber and scallion. Beat until well mixed. The
sauce
can be kept in the refrigerator, covered, for up to 24 hours before
serving.
Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions. Garnish with the remaining scallions.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 625 Calories; 19g Fat (28% calories
from fat); 18g Protein; 93g Carbohydrate; 0mg Cholesterol; 1095mg Sodium
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4399 0 0
Contributor: Vegetarian Pleasures
Preparation Time: 0:00
[Home] Cold Oriental Noodles With Peanut Sauce [Home]
Title: Cold Oriental Noodles With Peanut Sauce
Yield: 4 Servings
Ingredients
1 lb spaghetti
1/4 c sesame oil
1/2 c natural style creamy peanut
-butter
1/3 c tamari soy sauce
3 tb sherry
1 tb water
1 1/2 tb rice wine vinegar
1 tb vegetable oil
1 tb light brown sugar; firmly
-packed
3 cloves garlic; finely minced
1 ts ginger root; minced
1/2 ts red pepper flakes; crushed
1 cucumber; peeled and sliced
4 scallions; thinly sliced
Instructions
Cook the spaghettini al dente. Drain and rinse under cold water. Drain very
well again. With your hands, toss the noodles with half of the sesame oil.
Cover and chill until ready to combine with the peanut sauce, or up to 24
hours.
To make the peanut sauce, combine the remaining sesame oil with all the
other
ingredients except the cucumber and scallion. Beat until well mixed. The
sauce
can be kept in the refrigerator, covered, for up to 24 hours before
serving.
Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions. Garnish with the remaining scallions.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 625 Calories; 19g Fat (28% calories
from fat); 18g Protein; 93g Carbohydrate; 0mg Cholesterol; 1095mg Sodium
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4399 0 0
Contributor: Vegetarian Pleasures
Preparation Time: 0:00
[Home] Cold Oriental Noodles With Peanut Sauce2 [Home]
Title: Cold Oriental Noodles With Peanut Sauce2
Yield: 4 Servings
Ingredients
1 lb spaghetti
1/4 c sesame oil
1/2 c natural style creamy peanut
1 butter
1/3 c tamari soy sauce
3 tb sherry
1 tb water
1 1/2 tb rice wine vinegar
1 tb vegetable oil
1 tb light brown sugar -- firmly
1 packed
3 cloves garlic -- finely
1 minced
1 ts ginger root -- minced
1/2 ts red pepper flakes --
1 crushed
1 cucumber -- peeled and
1 sliced
4 scallions -- thinly sliced
Instructions
Cook the spaghettini al dente. Drain and rinse under cold water.
Drain very well again. With your hands, toss the noodles with half of
the sesame oil. Cover and chill until ready to combine with the
peanut sauce, or up to 24 hours.
To make the peanut sauce, combine the remaining sesame oil with all
the other ingredients except the cucumber and scallion. Beat until
well mixed. The sauce can be kept in the refrigerator, covered, for
up to 24 hours before serving.
Just before serving, gently toss the noodles with the sauce,
cucumbers and half the scallions. Garnish with the remaining
scallions.
Recipe By : Vegetarian Pleasures
[Home] Cold Poached Chicken With Chinese Garlic Sauce [Home]
Title: Cold Poached Chicken With Chinese Garlic Sauce
Yield: 1
Ingredients
--------------------------FOR CHICKEN---------------------------------
2 c water
1 four; (1/4-inch-thick)
1 ; slices fresh
1 ; gingerroot
1/4 c scotch
1 whole skinless boneless
-chicken bre; ast, (about 3/
--------------------FOR CHINESE GARLIC SAUCE--------------------------
1 tb soy sauce
2 garlic cloves; minced
1 1/2 ts rice vinegar; (not seasoned)
1 1/4 ts sugar
1 ts asian chili oil; or
1 ts asian sesame oil
1 plus tabasco to taste
----------------------------GARNISH-----------------------------------
3 tb chopped coriander sprigs
--------------------ACCOMPANIMENT IF DESIRED--------------------------
1 sesame orzo with charred
-scallions
Instructions
Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with
gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12
minutes, or until just cooked through. Transfer chicken with tongs to a
bowl
and chill, covered, 20 minutes.
Make sauce while chicken is cooling: In a bowl stir together sauce
ingredients
until sugar is dissolved.
Halve chicken and cut across grain into thin slices. Spoon sauce over
chicken
and sprinkle with coriander.
Serves 2.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 428 Calories (kcal); 3g Total Fat; (9% calories from fat); 56g
Protein; 9g Carbohydrate; 137mg Cholesterol; 1198mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Com Yam Gung (Thai Shrimp Soup) [Home]
Title: Com Yam Gung (Thai Shrimp Soup)
Yield: 4 Servings
Ingredients
6 peppercorns
8 coriander roots
3 stalks lemon grass
4 c fish stock
3 slices siamese ginger
2 c uncooked shrimp
3 tb lime juice
3 tb fish suace (nam pla)
5 red chilies (prik khee nu),
1 minced
2 tb chopped coriander
Instructions
Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP)
Puree peppercorns and coriander roots. Trim root and tough layers from
lemon grass. Thinly slice first six inches. Bring 2 c. of stock to
boil. Add coriander paste and simmer while adding lemon grass, ginger
and shrimp. Stir in remaining stock and bring to boil. Season with
lime juice, fish sauce and chilies. Sprinkle servings with chopped
coriander.
Makes 5-1/2 cups, 4 to 5 servings.
[Home] Company Beef Oriental [Home]
Title: Company Beef Oriental
Yield: 6 Servings
Ingredients
1 1/2 lb lean ground beef
1 ea onion; sliced, md
1 ea clove garlic; minced
1/4 c soy sauce
2 tb cornstarch
1 tb molasses
1 ts beef bouillon; instant
3/4 c water
6 oz frozen chinese pea pods, 1pk
5 oz water chestnuts; *
5 oz bamboo shoots; drained, 1 cn
11 oz mandarin orange segments; **
Instructions
* Use 1 5-oz can of water chestnuts that have been drained and
sliced. ** Drain the can of Orange Segments, but reserve the syrup
for the
recipe. ~------------------------------------------------------
[Home] Congee--Chinese Lunch Or Light Dinner 6 (Ck) [Home]
Title: Congee--Chinese Lunch Or Light Dinner 6 (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Start with Glutinous Rice Congee (CK) and five minutes before
serving, add 1/2 cup sliced dried Chinese mushrooms which have been
soaked in boiling water and the stems discarded. Just before
serving, add soy sauce to taste, stir in 4 beaten eggs, and season
with 1 T of sesame oil. Garnish individual servings of congee with
chopped scallions.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
[Home] Congee--Chinese Or American Style Lunch Or Snack (Ck) [Home]
Title: Congee--Chinese Or American Style Lunch Or Snack (Ck)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Start with Glutinous Rice Congee (CK) and during the last 5 minutes of
cooking, add 1 cup of sliced fresh mushrooms and 1/4 lb of well washed
fresh spinach leaves, shredded. Season the congee with soy sauce, and
garnish with chopped scallions.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Title: Congri Oriental
Yield: 1 Serving
Ingredients
1/3 c Olive oil
1 lg Onion; chopped
2 Green peppers; chopped
2 tb Chopped olives
1 ts Capers
1 tb Minced garlic
Salt and pepper to taste
1 1/2 c Long-grain white rice;
-rinsed
1 tb Butter
1 cn Chicken broth
2 c Water
2 cn Spanish-style red kidney
-beans; with liquid
1 cn Plain kidney beans; drained
2 tb Balsamic vinegar
Instructions
Heat olive oil in large pan over medium-high heat. Add onion, green
peppers, olives, capers and garlic. Add salt and pepper, rice and butter
to pan. Saute on low to medium heat for 10 minutes.
Combine chicken broth, water and 1/4 cup liquid from plain kidney beans.
Add to rice and vegetable mixture. Bring to a boil. Stir, reduce heat,
and simmer covered for approximately 20 minutes.
Stir in Spanish-style kidney beans with their liquid, and the drained,
plain red kidney beans.
May be served with balsamic vinegar to taste.
Recipe Source:
Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Cook Up An Oriental Hot Pot [Home]
Title: Cook Up An Oriental Hot Pot
Yield: 4
Ingredients
1 lb raw shrimp; peeled and
2 chicken breasts; skinned,
-boned, and slice
1 across grain
1/2 lb beef sirloin sliced very;
-thin, across grain
1/2 head chinese cabbage or 1;
-lettuce heart, coars
1 c cubed egg plant or 1
-5-ounce; can (2/3 cup) wate
1 drained and thinly sliced
1 1/2 c halved fresh mushrooms
4 c small spinach leaves (stems;
- removed)
1 14 ounce ca (5 1/4 cups)
-chicken; broth
3 chicken bouillon cubes
1 tb monosodium glutamate
1/2 tb grated gingerroot or 1/2;
-teaspoon ground ging
Instructions
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.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
[Home] Cooking Duck Chinese Style [Home]
Title: Cooking Duck Chinese Style
Yield: 6 Servings
Ingredients
1 1 ea duck
Instructions
HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK
Cooking a duck can be intimidating to home cooks. Unlike chicken,
there's a layer of fat that can cause problems. When duck is simply
roasted, it often cooks unevenly, leaving a lot of excess fat. In
addition, much of the potentially delicious skin is discarded.
Chinese cooks slove these problems by applying two or more cooking
methods to melt away most of the fat while enchancing the flavor of
the meat. As a bonus, this technique can produce duck skin that is
succulently crisp.
For example, a duck may be seasoned and hung overnight in a cool, airy
place, then steamed, perhaps smoked, and finally fried to a golden
brown. Or, a duck may be browned over high heat in a wok full of oil
(which melts away some of the fat), drained, and finally simmered in
a wine/soy/rock sugar sauce, which is reduced at the end of the
cooking time to a syrupy glaze. Sometimes just the skin is stuffed
with boned duck meat, which has been mixed with glutinous rice or
barley, mushrooms, Chinese dates, lotus seeds and ham; then the whole
thing is steamed.
The famous Peking Duck, which many rank as one of the world's greatest
dishes, begins by easing the skin away from the meat then pumping in
air so the whole duck inflats like a balloon. The duck then is
scalded in a honey-vinegar mixture and hung overnight to dry before
being cooked. This dish is not a good choice for the home cook
because the duck is best roasted suspended in a special clay-lined
oven.
The lacquered-looking ducks that hang in Chinese delicatessens,
somethimes mistakenly thought to be Peking ducks, actually are
Cantonese roast ducks. After basting the skins and hanging the ducks
overnight, they are roasted to golden brown perfection -- a sauce of
five-spices, star anise, wine and garlic simmering in their cavities.
For not much more than the price of an uncooked duck, these, by the
half or whole, make excellent take-out food.
The method that follows for making Sichauan Crispy Skin Duck is
typical of Chinese duck cookery. It requires a few steps over a
couple of days, and two cooking procedures, but it's not difficult -
although frying a whole duck in a wok full of oil may be a new
experience.
This is an article from the San Francisco Chronicle by Bruce Cost
about the Chinese philosophy of cooking duck. Barry
[Home] Cooking Duck- Chinese Style [Home]
Title: Cooking Duck, Chinese Style
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 duck
Instructions
HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK
Cooking a duck can be intimidating to home cooks.
Unlike chicken, there's a layer of fat that can cause
problems. When duck is simply roasted, it often cooks
unevenly, leaving a lot of excess fat. In addition,
much of the potentially delicious skin is discarded.
Chinese cooks slove these problems by applying two or
more cooking methods to melt away most of the fat
while enchancing the flavor of the meat. As a bonus,
this technique can produce duck skin that is
succulently crisp. For example, a duck may be seasoned
and hung overnight in a cool, airy place, then
steamed, perhaps smoked, and finally fried to a golden
brown. Or, a duck may be browned over high heat in a
wok full of oil (which melts away some of the fat),
drained, and finally simmered in a wine/soy/rock sugar
sauce, which is reduced at the end of the cooking time
to a syrupy glaze. Sometimes just the skin is stuffed
with boned duck meat, which has been mixed with
glutinous rice or barley, mushrooms, Chinese dates,
lotus seeds and ham; then the whole thing is steamed.
The famous Peking Duck, which many rank as one of the
world's greatest dishes, begins by easing the skin
away from the meat then pumping in air so the whole
duck inflats like a balloon. The duck then is scalded
in a honey-vinegar mixture and hung overnight to dry
before being cooked. This dish is not a good choice
for the home cook because the duck is best roasted
suspended in a special clay-lined oven.
The lacquered-looking ducks that hang in Chinese
delicatessens, somethimes mistakenly thought to be
Peking ducks, actually are Cantonese roast ducks.
After basting the skins and hanging the ducks
overnight, they are roasted to golden brown perfection
~- a sauce of five-spices, star anise, wine and garlic
simmering in their cavities. For not much more than
the price of an uncooked duck, these, by the half or
whole, make excellent take-out food. The method that
follows for making Sichauan Crispy Skin Duck is
typical of Chinese duck cookery. It requires a few
steps over a couple of days, and two cooking
procedures, but it's not difficult - although frying a
whole duck in a wok full of oil may be a new
experience.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Cooking Duck~ Chinese Style [Home]
Title: Cooking Duck~ Chinese Style
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 ea duck
Instructions
HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK Cooking a duck can be
intimidating to home cooks. Unlike chicken, there's a layer of fat
that can cause problems. When duck is simply roasted, it often cooks
unevenly, leaving a lot of excess fat. In addition, much of the
potentially delicious skin is discarded. Chinese cooks slove these
problems by applying two or more cooking methods to melt away most of
the fat while enchancing the flavor of the meat. As a bonus, this
technique can produce duck skin that is succulently crisp. For
example, a duck may be seasoned and hung overnight in a cool, airy
place, then steamed, perhaps smoked, and finally fried to a golden
brown. Or, a duck may be browned over high heat in a wok full of oil
(which melts away some of the fat), drained, and finally simmered in
a wine/soy/rock sugar sauce, which is reduced at the end of the
cooking time to a syrupy glaze. Sometimes just the skin is stuffed
with boned duck meat, which has been mixed with glutinous rice or
barley, mushrooms, Chinese dates, lotus seeds and ham; then the whole
thing is steamed. The famous Peking Duck, which many rank as one of
the world's greatest dishes, begins by easing the skin away from the
meat then pumping in air so the whole duck inflats like a balloon.
The duck then is scalded in a honey-vinegar mixture and hung
overnight to dry before being cooked. This dish is not a good choice
for the home cook because the duck is best roasted suspended in a
special clay-lined oven. The lacquered-looking ducks that hang in
Chinese delicatessens, somethimes mistakenly thought to be Peking
ducks, actually are Cantonese roast ducks. After basting the skins
and hanging the ducks overnight, they are roasted to golden brown
perfection ~- a sauce of five-spices, star anise, wine and garlic
simmering in their cavities. For not much more than the price of an
uncooked duck, these, by the half or whole, make excellent take-out
food. The method that follows for making Sichauan Crispy Skin Duck is
typical of Chinese duck cookery. It requires a few steps over a
couple of days, and two cooking procedures, but it's not difficult -
although frying a whole duck in a wok full of oil may be a new
experience.
[Home] Corn Cakes With Thai Flavors [Home]
Title: Corn Cakes With Thai Flavors
Yield: 4 Servings
Ingredients
3 c corn kernels; roasted,
-chopped
or canned corn; drained and
-chopped
1/2 c egg substitute (or 2 eggs)
2 tb cornstarch
1 tb soy sauce (or fish sauce)
1 tb chopped fresh cilantro;
-leaves
1 ts minced garlic
1/4 ts freshly ground black pepper
1/4 ts onion power; optional
Instructions
Six ears of roasted corn make about 3 cups of kernels.
In a medium bowl, scrape cobs of roasted corn to remove all kernels. Add
salt, if the taste is flat.
In another bowl, force milky liquid from cobs by turning knife to dull side
and rescraping cobs. (If using canned corn, omit and do not substitute
juice
from can.)
Spread corn on a cutting board and chop coarsely - or pulse in food
processor. Return the corn to the bowl and add the egg and cornstarch and
reserved liquid.
Combine your choice of soy sauce or fish sauce, the cilantro, garlic and
pepper. Heat a large skillet over high heat. Remove from the heat and
spray with cooking spray. Return to stove and heat to medium-hot, spoon
batter into pan to make individual corn cakes. (About 2 tablespoons per
cake. The batter makes about 16 2-1/2-inch cakes).
Fry until gold brown on both sides (about 2 minutes each side).
Menu
grilled sword fish
warm ginger sauce (bottled)
corn cakes
fresh cilantro as garnish
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 125 Calories; 1g Fat (6% calories
from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Serving Ideas : maple syrup, yogurt, or marmalade
NOTES : article called "Ear Full: beyond the cob corn dishes"
Good with canned, niblets corn. It should be great with roasted corn.
To Try: Grated fresh ginger - just a little!
Posted by phannema@wizard.ucr.edu in SoCal
------------------------
Contributor: Prevention Mag July 1996
Preparation Time: 0:30
[Home] Corn On The Cob For Mongolian Bbq [Home]
Title: Corn On The Cob For Mongolian Bbq
Yield: 6 Servings
Ingredients
------------------------------NORMA WRENN---------------------------------
6 ears corn
3 tb butter
1/2 ts sugar
1/2 ts salt or to taste
1 ts rice wine or dry sherry
Instructions
This grains, used mainly for soups in the Chinese cuisine, rounds out
the meal.
In a large pot, bring about 2 quarts water to a boil. Meanwhile,
shuck crn. Cook corn in boiling water for 5 minutes if picked that
day or for 10 minutes if picked earlier. Drain.
Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon oer
hot corn and serve.
[Home] Cosmopolitan Cocktail [Home]
Title: Cosmopolitan Cocktail
Yield: 1
Ingredients
1 shot lemon vodka
2 shots cointreau
1 cranberry juice
2 inches orange peel
2 shots lime juice
1 orange bitters
1 lime cordial
Instructions
Fill a cocktail shaker with ice. Pour the vodka, Cointreau, lime juice,
cranberry juice, lime cordial and a dash of orange bitters. Shake.
Strain into a cocktail glass.
With the sliver of orange rind, twist at either end to release the oil
from the orange and light the oil as it sprays out into the glass.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Country Captain Casserole [Home]
Title: Country Captain Casserole
Yield: 8 Servings
Ingredients
2 tb plus 1 teaspoon vegetable
-oil
2 3 1/2-pounds whole chickens;
- cut up and skin removed
2 md onions; chopped
1 lg Granny Smith apple; peeled
-and diced
1 lg green bell pepper; diced
3 lg garlic; minced
1 tb grated, peeled fresh ginger
3 tb curry powder
1/2 ts coarsely ground black pepper
1/4 ts ground cumin
1 28-ounce can tomatoes in
-puree
1 14 1/2-ounce c an chicken
-broth
1/2 c dark seedless raisins
1 ts salt
Instructions
1. In 8-quart Dutch oven, heat 2 tablespoons vegetable oil over medium-high
heat until hot. Brown chicken in batches, removing pieces to bowl as they
brown.
2. Preheat oven to 350 degrees. In same Dutch oven, heat remaining 1
teaspoon
oil over medium-high heat; cook onions, apple, green bell pepper, garlic,
and
ginger for 2 minutes, stirring frequently. Reduce heat to medium; cover and
cook 5 minutes.
3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add
tomatoes
with their puree, chicken broth, raisins, salt, and chicken pieces; heat to
boiling over high heat; boil 1 minute.
4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken
is
pierced with tip of knife.
- - - - - - - - - - - - - - - - - - -
Contributor: Good Housekeeping Best One-Dish Meals
Preparation Time: 0:00
[Home] Country Captain Chicken [Home]
Title: Country Captain Chicken
Yield: 2 Servings
Ingredients
2 tb olive oil
1/2 c green pepper; chopped
1/4 c chopped onion
1 clove garlic; minced
4 skinless boneless chicken
-thighs
1 tb flour
1/4 c chicken broth
1/2 ts salt
1/8 ts pepper
1/4 ts paprika
1 ts curry powder
2 c canned tomatoes; chopped
1/4 c golden raisins
2 tb slivered almonds; optional
Instructions
Heat the olive oil in a 10-inch non-stick skillet. Add the green pepper,
onion and garlic and saute over medium heat for 5 minutes
Dust the chicken thighs with flour. Add to the skillet and brown 3-5
minutes
per side. Pour in the chicken broth and, using a wooden spoon, scrape up
any
browned bits.
Stir in salt, pepper, paprika and curry powder and cook one minute. Stir
in
tomatoes and raisins; simmer, covered, 15 minutes. Sprinkle with almonds.
Description Country Captain Chicken is savory, sweet and hot, a delicious
dish.
Cuisine Southern
Source Los Angeles Times Syndicate - Bev Bennett
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 324 Calories; 19g Fat (49.6%
calories
from fat); 7g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
991mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2
Vegetable;
1 Fruit; 3 1/2 Fat.
Serving Ideas : You'll want plenty of crusty bread to sop up the rich curry
flavors.
NOTES : No one knows its origin, but food historians suggest that British
sea
captains trading between India and the state of Georgia introduced it.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Country Captain Soup [Home]
Title: Country Captain Soup
Yield: 1
Ingredients
1 tb olive oil
1 lg onion; coarsely chopped
1/2 c chopped red bell pepper
4 garlic cloves; chopped
6 skinless boneless chicken
-thighs; (about 1 1/4
1 ; pounds), cut into
1 ; 1-inch pieces
1 tb curry powder
1 ts grated peeled fresh ginger
1/4 ts dried crushed red pepper
4 c canned chicken broth; (or
-more)
2 c canned diced peeled tomatoes
- with j; uices
1 lg granny smith apple; peeled,
-coarsely
1 ; chopped
1/4 c orzo; (rice-shaped pasta;
1 ; also called riso)
2 tb dried currants
1 chopped fresh cilantro
1 plain yogurt
Instructions
Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell
pepper and garlic; saute until vegetables soften, about 5 minutes. Add
chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4
cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20
minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer
before continuing.)
Stir orzo and currants into soup and simmer until orzo is just cooked
through,
about 5 minutes. Season with salt and pepper. Ladle soup into bowls.
Garnish
with cilantro and dollup of yogurt.
Serves 6.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 488 Calories (kcal); 16g Total Fat; (27% calories from fat);
10g Protein; 82g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 2 Fruit; 3
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Crab Cocktail With Chipotle Sauce [Home]
Title: Crab Cocktail With Chipotle Sauce
Yield: 4
Ingredients
-------------------------CHIPOTLE SAUCE-------------------------------
2 cloves garlic; chopped
1 shallot; chopped
3/4 c chile sauce
1 ts ground cumin
1/2 ts ground coriander
1/2 ts chile powder
1 sm chipotle chile
1 ts chopped fresh basil
1 salt
1 cracked black pepper
1 sm cucumber; thinly sliced
2 c crabmeat; such as dungeness
1 minced zest and juice of 1
-lemon
2 green onions; minced
Instructions
To prepare the sauce, place the garlic, shallot, and chile sauce in the
bowl
of a food processor fitted with the metal blade and puree well. Add the
cumin,
coriander, chile powder, chile, and basil and puree well. Season to taste
with
salt and black pepper, mix well, and set aside.
To prepare the cocktail, line 4 martini glasses with the thinly sliced
cucumber. Put the crab, zest, juice, and green onions in a medium bowl and
toss well. Divide the crab mixture among the 4 glasses and top with a
dollop
of cocktail sauce. Serve cold.
Converted by MC_Buster.
Per serving: 77 Calories (kcal); 1g Total Fat; (11% calories from fat); 13g
Protein; 4g Carbohydrate; 53mg Cholesterol; 202mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Crab Rangoon The Mongolian Barbeque [Home]
Title: Crab Rangoon: The Mongolian Barbeque
Yield: 4 Servings
Ingredients
1 either real crab or
1 imitation sea legs
1 cream cheese
1 won ton skins
Instructions
Mix crab with cream cheese to form a paste. This is by taste, how
ever much or little of each u like. Then put some of the filling
into the won ton skin and seal it shut w/ a little water. Deep fry
til light brown. From: Deborah Hrabinski
[Home] Cranberry Champagne Cocktails [Home]
Title: Cranberry Champagne Cocktails
Yield: 1
Ingredients
2 well-chilled 750 ml bottles
-champag; ne or
1 ; sparkling cider
1 c well-chilled cranberry juice
- cockta; il, or to taste
3 tb grand marnier or other
-orange-flavo; red, or to ta
1 ; liqueur, (optional)
Instructions
In a large pitcher stir together well the Champagne, the cranberry juice
cocktail, and the Grand Marnier.
Yield: about 7 cups, or 8 servingst 30 truffles
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9238
Converted by MM_Buster v2.0l.
[Home] Creamed Chinese Cabbage [Home]
Title: Creamed Chinese Cabbage
Yield: 6 Servings
Ingredients
1 1/2 lb chinese cabbage
2 tb cornstarch
1 c milk
3 tb chicken fat
1/2 ts salt
1 c stock
4 tb smoked ham
1 ds pepper
Instructions
1. Cut Chinese cabbage stems diagonally in 2-inch sections. Stir cornstarch
into milk to dissolve.
2. Heat chicken fat. Add Chinese cabbage and stir-fry 2 minutes.
3. Add salt and stock and bring to a boil. Then cook, covered, over medium
heat until cabbage is softened (4 to 5 minutes).
4. Gradually stir in cornstarch mixture over low heat (the milk should not
boil). Then simmer, covered, 3 to 5 minutes more, stirring once or twice.
5. Mince smoked ham. Sprinkle cabbage with pepper and ham. Serve hot.
NOTE: Unlike other Chinese vegetables, this one is better overcooked than
undercooked. Although milk is not often used, its presence here enhances
the vegetable's sweetness, freshness and delicacy. VARIATIONS:
1. For the Chinese cabbage, substitute Chinese lettuce, cut in 2-inch cubes
or in strips 1/4 inch wide and 2 inches long.
2. For the fresh milk, substitute 1/2 cup evaporated milk.
3. For the chicken fat, substitute oil or lard.
4. In step 3, add to the chicken fat 6 dried shrimp (soaked). Stir-fry 1 to
2 minutes; then add cabbage.
5. Omit the smoked ham. Garnish the cabbage instead with 4 fresh mushrooms,
diced and stir-fried separately until cooked through.
From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Creamy Oriental Salad Dressing [Home]
Title: Creamy Oriental Salad Dressing
Yield: 1 Servings
Ingredients
1/2 c mayonnaise
2 tb sugar
1 tb rice vinegar
1/2 tb soy sauce
1/4 ts sesame oil
1/8 ts garlic powder
Instructions
1. Combine all ingredients and mix until well combined. Chill. Store in a
jar with a tight fitting lid or air tight container. Yield: 3/4 cup
dressing.
Posted to recipelu-digest by "Diane Geary" on Feb 16,
1998
[Home] Crisp Chinese Won Ton [Home]
Title: Crisp Chinese Won Ton
Yield: 8 Servings
Ingredients
1/2 lb pork; ground
4 md shrimp; cooked & shelled
4 water chestnuts
1/2 ts salt
1 green onion; chopped fine
1/2 ts accent
1/4 ts sugar
1 pk won ton wrappers
1 oil for frying
Instructions
Combine all ingredients except wrappers & chop to a hash. Place 1/2
teaspoon of mixture in each wrapper; dampen edges of wrapper & fold
diagonally. Dampen two opposite corners of the triangle, fold the two
narrow ends together in center & press tightly. Fold the third & center
corner back to stand up & away from the filled part. Fry in deep fat until
light, golden brown. Drain on paper towels.
MRS STEVEN (PATRICIA) KIM
From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Crisp Fried Fish Fillets Oriental [Home]
Title: Crisp Fried Fish Fillets Oriental
Yield: 1
Ingredients
1/3 c soy sauce
2 tb white-wine vinegar
1 1/2 tb minced peeled fresh
-gingerroot
1 ts sugar
1 four; (6 to 8-ounce)
1 ; skinless flounder
1 ; or orange roughy
1 ; fillets
1 cornstarch for dredging the
-fish
2 lg eggs
1/2 ts salt
1 1/3 c fresh bread crumbs
1/4 c sesame seeds
1 vegetable oil for frying the
- fish
Instructions
In a small saucepan combine the soy sauce, the vinegar, the gingerroot,
the sugar, and pepper to taste and heat the mixture over low heat while
preparing the fish. Pat the fish dry and season it with salt and pepper.
Have ready in separate shallow dishes the cornstarch, the eggs beaten with
the salt, and the bread crumbs combined with the sesame seeds. Dredge
each fillet in the cornstarch, coating it thoroughly and shaking off the
excess, dip it in the egg mixture, letting the excess drip off, and dredge
it in the bread crumb mixture, pressing the mixture to help it adhere.
In a skillet large enough to hold 2 of the fillets comfortably heat 1/4
inch of the oil over moderately high heat until it just begins to smoke,
in it fry the fillets, 2 at a time, reheating the oil between batches, for
45 seconds to 1 minute on each side, or until they are golden brown, and
transfer them to paper towels to drain. Transfer the fillets to 4 heated
plates, bring the soy sauce mixture to a boil, and spoon it over the fish.
Serves 4.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Crisp Vegetable Sushi With Thai Peanut Dip (Roy'S) [Home]
Title: Crisp Vegetable Sushi With Thai Peanut Dip (Roy'S)
Yield: 6
Ingredients
------------------------THAI PEANUT DIP-------------------------------
2 c unsweetened coconut milk
1/2 c peanut butter; (smooth)
1/4 c brown sugar
1/4 c soy sauce
1 tb rice vinegar; (unseasoned)
2 leaves kaffir lime
1/4 c fresh thai basil; julienned
1/4 c red curry paste*
1/2 onion; chopped
2 tb garlic; minced
1 tb shallot; minced
1 tb lemon grass; minced
1 1/2 c fresh cilantro; chopped
------------------------VEGETABLE SUSHI-------------------------------
1 1/2 c carrots; finely julienned
1 1/2 c celery; finely julienned
1 1/2 c fennel bulb; finely
-julienned
1 1/2 c daikon; finely julienned
1 whole beet; (about 1/2 cup),
1 ; peeled, julienned
1/4 c light soy sauce; (preferably
- yamasa
1 ; brand)
1 salt & freshly ground pepper
- to tas; te
6 sheets sushi nori; (trimmed
-to 5x8
1 ; inches)
1 peanut oil for frying
----------------------------GARNISH-----------------------------------
1 japanese spice sprouts;
-(optional)
Instructions
Combine all of the Thai Peanut Dip ingredients in a nonreactive saucepan.
Bring to a simmer. Cook gently over low heat, taking care not to boil the
mixture. When the sauce begins to thicken and the oils from the curry
rise to the surface, adjust the sugar, soy sauce, and vinegar if
necessary, and remove from the heat. Let cool and discard lime leaves
before serving.
Blanch the carrots for about 15 seconds; plunge into ice water, cool,
drain, pat dry, and place in a bowl. Prepare the other vegetables in the
same manner (the beets should be blanched slightly longer - about 1
minute), placing each in a separate bowl. Drizzle the vegetables with the
soy sauce, and season with salt and pepper.
Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch
edge along the bottom. Arrange the vegetables neatly along the lower
edge. Roll up the nori tightly, and seal the edges with a little soy
sauce or water. Each roll should be about 1 to 1 1/2 inches in diameter.
Heat enough peanut oil in a large skillet to come 1/2 inch up the sides.
Pan fry the sushi over medium heat for about 1 1/2 minutes per side, or
until crisp. Remove and drain on paper towels. Cut two 1 inch pieces
from each roll, then cut the remaining larger pieces in half on a
diagonal. To serve, arrange 4 pieces on each plate (2 with a straight
cut, 2 diagonal). Garnish with Japanese spice sprouts if desired, and
serve with the Thai Peanut Dip on the side.
* Roy recommends using Mae Ploy brand Matsaman curry paste
Recipe from "Roy's Feasts from Hawaii" - Ten Speed Press PO Box 7123
Berkely CA Published 1995 ISBN 0 89815 637 8
Roy was named Best Chef for 1993 in the Pacific Northwest by the James
Beard Foundation, and in 1994 he hosted the popular public television
series "Hawaii Cooks with Roy Yamaguchi". Today his cuisine can be
enjoyed at six restaurants in addition to the original Roy's in Hawaii:
Roy's Kahuna Bar and Grill and Roy's Nicolina on Maui, Roy's Poipu Bar and
Grill on Kauai, Roy's Pebble Beach in the Inn at the Spanish Bay in
California, Roy's in Tokyo, and Roy's on Guam in the Hilton Hotel.
Recipe by: Chef Roy Yamaguchi, Roy's Restaurants, Hawaii
Converted by MM_Buster v2.0l.
[Home] Crispy Chicken With Chinese Pancakes [Home]
Title: Crispy Chicken With Chinese Pancakes
Yield: 10 Servings
Ingredients
2 chicken leg joints salt
Instructions
MARINADE: 1 clove garlic, skinned and crushed 1 tsp fresh root ginger,
grated 2 tbsp soy sauce 1/2 tsp ground coriander 2 tsp lemon juice
PLUM SAUCE: 3 tbsp plum jam 2 tbsp wine vinegar
PANCAKES: 6oz plain flour pinch of salt 6 tbsp very hot water (not
boiling) 1 tbsp oil, sesame preferred
GARNISH: cucumber sticks coriander leaves radish rose
cut the drumsticks from the joints. Season all the chicken with salt.
Whisk the marinade ingredients together in a bowl, then add the
chicken. Leave to stand in the refrigerator for 1 hour. Set the oven
to hot, gas mark 7 or 425F. Place chicken in a roasting tin and
roast for 45-50 minutes. Five minutes before the end of cooking, mix
the jam and vinegar together; spoon 1 tbsp over the chicken and
continue cooking. Place remaining sauce in a serving bowl.
TO MAKE THE PANCAKES: Sieve the flour and salt in a bowl and add the
water. Mix with a fork until it makes a firm dough. If the mixture is
a little dry, add more water. Knead on a lightly floured surface for
4 minutes until smooth. cover bowl with plastic wrap and leave to
stand for 20 minutes. Divide the mixture into 10 and shape each piece
into a ball. Roll out the two balls to a 5 inch round. Repeat with
the other balls making 5 pancakes. Heat a frying pan, brush with oil
then fry the pancakes one at a time over a low heat. Cook for 2
minute until the pancake has dried out. Turn over and cook other
side. Slit the pancake in half to make 2 pancakes and fold each into
4. (the oil enables the pancake to be split in two) Place the
drumsticks on a serving dish with slices of chicken from the
remainder of the joints and serve with the pancake, sauce, cucumber
sticks, coriander leaves and a radish rose.
Converted by MMCONV vers. 1.50
From: Kountry Cook #1 @1912232 Date: 07-17-94 The Gwe Bbs
[asv/Cin] (37) Home Cooki
[Home] Crispy Fried Lobster Tail- Spicy Mustard Sauce [Home]
Title: Crispy Fried Lobster Tail, Spicy Mustard Sauce
Yield: 1
Ingredients
5 raw lobster tails; cut into
-eighths
-------------------------TEMPURA BATTER-------------------------------
8 oz warm beer
1/2 c cornstarch
1/2 c flour
1 salt and white pepper to
-taste
----------------------SPICY MUSTARD SAUCE-----------------------------
1 c dijon mustard
1 tb dry mustard
1 ts white wine
Instructions
Place flour and cornstarch in a bowl. Add beer and mix well until all
ingredients are combined. Season with salt and pepper. Let mixture rest
for one hour.
Dip raw lobster tail pieces into tempura batter. Deep-fry at 340 degrees
F until golden brown (approximately 1 1/2 to 2 minutes). Serve with
Mustard Sauce.
Yield: 4 servings
SPICY MUSTARD SAUCE:
Mix all ingredients until smooth.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9450 - ROBERT WONG
Converted by MM_Buster v2.0l.
[Home] Crock Pot Chinese Beef And Pea Pods [Home]
Title: Crock Pot Chinese Beef And Pea Pods
Yield: 1 Servings
Ingredients
1 lb family steak or (1 1/2
-pound); thinly sliced ,
1 cn beef consomme soup
1/4 c soy sauce
1/4 ts ground ginger
1 bn green onions; (about 8)
2 tb cornstarch
2 tb water
1 cn sliced water chestnuts;
-drained
1 cn bamboo shoots; drained
1 cn bean sprouts; drained
1 pk (7 oz.) frozen chinese pea
-pods; partially thawed
Instructions
Combine steak in crock pot with consomme, soy sauce, ginger and onion.
Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in
cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on
high for 15 minutes or until thickened. During last 5 minutes of cooking,
add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over
hot rice. Serves about 6.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland
on Dec 26, 1997
[Home] Crock Pot Oriental Chicken [Home]
Title: Crock Pot Oriental Chicken
Yield: 4 Servings
Ingredients
4 lb broiler-fryer chicken; cut
-up
2 tb vegetable oil
1/3 c soy sauce
2 tb brown sugar
2 tb water
1 clove garlic; minced
1 ts ground ginger
1/4 c slivered almonds
Instructions
In a large skillet over medium heat, brown the chicken in oil
on both sides. Transfer to a slow cooker. Combine the soy sauce,
brown sugar, water, garlic, and ginger; pour over chicken. Cover
and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours
longer or until the meat juices run clear. Remove chicken to a
serving platter; sprinkle with almonds. Spoon juices over chicken
or thicken if desired.
- - - - - - - - - - - - - - - - - -
Contributor: CDKitchen http://www.cdkitchen.com
Preparation Time: 0:00
[Home] Crockpot Chinese Style Country Ribs [Home]
Title: Crockpot Chinese Style Country Ribs
Yield: 6 Servings
Ingredients
1/4 c soy sauce
1 clove garlic, crushed
1/4 c orange marmalade
4 lb country style spareribs
2 tb catsup
Instructions
Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides
of the ribs. Place in a crock- pot. Pour remaining sauce over all.
Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings....
[Home] Crockpot Chinese Style Country Ribs2 [Home]
Title: Crockpot Chinese Style Country Ribs2
Yield: 6 Servings
Ingredients
1/4 c Soy sauce
1 clove garlic; crushed
1/4 c Orange marmalade
4 lb Country style spareribs
2 tb Catsup
Instructions
Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of
the ribs. Place in a crock- pot. Pour remaining sauce over all. Cover and
cook on low for 8 to 10 hours. Makes 4 to 6 servings....
- - - - - - - - - - - - - - - - - - -
Per serving: 45 Calories (kcal); trace Total Fat; (0% calories from fat);
1g Protein; 11g Carbohydrate; 0mg Cholesterol; 753mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Preparation Time: 0:00
[Home] Crunchy Chinese Noodles [Home]
Title: Crunchy Chinese Noodles
Yield: 2 Servings
Ingredients
125 g egg noodles
2 tb dark sesame oil
1 2.5cm piece of root ginger -
- finely; grated
1 garlic clove; crushed
2 tb soy sauce
3 spring onions - finely
-sliced
25 g pine nuts - browned under
-the grill
1 fresh coriander leaves - to
-garnish
Instructions
The crunch of browned pine nuts gives this simple mixture of egg
noodles, garlic and ginger a mouth-watering texture. The dish is made
in a matter of moments, and a finishing touch of fresh coriander
makes all the difference, adding its distinctively oriental flavour.
Cook the egg noodles in boiling, salted water until soft - about 4-5
minutes. Heat the oil in a wok and soften the ginger and garlic
gently in it for 3-4 minutes, then toss in the noodles until well
coated. Stir in the soy sauce and spring onions and cook for another
3-4 minutes. Finally stir in the pine nuts and mix thoroughly. Serve
immediately, garnished with fresh coriander leaves.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
[Home] Cuban-Style Braised Oxtail [Home]
Title: Cuban-Style Braised Oxtail
Yield: 6 Servings
Ingredients
8 lb Oxtail; cut 2" segments,
-well tri
2 c Onions; chop fine
2 c Carrots; chop fine
1/2 c Celery; chop
1/2 c Red bell pepper; dice
1/2 c Green bell pepper; dice
2 To 3 garlic cloves; mince
3 ts Ground cumin
1 ts Ground coriander seed
2 Bay leaves
1/4 c Capers; rinse
3 c Chopped canned tomatoes with
- their
4 c Beef stock
1/2 c Fresh cilantro leaves; chop
Cilantro sprigs for garnish
6 sl Garlic toast
Instructions
Preheat the oven to 450~. Put the oxtail in a
high-sided roasting pan and roast in the oven for 30
minutes, turning it once. Remove it from the oven and
pour off the rendered fat. Distribute all the
vegetables and spices - including the cumin, coriander
seed, bay leaves, and capers - around the oxtail. Pour
the tomatoes and beef stock over the oxtail with
enough water to cover. Place in the hot oven for 1
hour. Check every 15 to 20 minutes and stir with a
spoon to break up any crust that forms (add water if
it seems dry). After 1 hour reduce the heat to 350~
and continue cooking until the oxtail is done, about 1
hour more. Pull 1 large piece of oxtail to check for
doneness: The meat should fall from the bone. Remove
the oxtail from the sauce and skim off as much fat as
you can. Let the oxtail cool and chill overnight in a
container, covered with the sauce. When cold, remove
the layer of solidified fat on the surface. To serve,
slowly reheat the oxtail in the sauce and stir in the
chopped cilantro. Serve the oxtail in bowls, the sauce
spooned over it, with garlic toast and sprigs of fresh
cilantro. Source: Chef Paul O'Connell, Chez Henri's,
Cambridge. The Boston Globe. MM Waldine Van Geffen
vghc42a@prodigy.com.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Cucumber Vegetable Salad (Korean Ol Namul) [Home]
Title: Cucumber Vegetable Salad (Korean Ol Namul)
Yield: 4 Servings
Ingredients
3 ea cucumbers
1 tb salt
1 ea clove garlic
1/4 ts salt
1 ts sesame seeds
1 ts sesame oil
1/4 ts cayenne pepper
1 ts sugar
Instructions
This simple cucumber salad is a pleasant accompaniment to a hot summer
night. Small cucumbers are suggested; they are not quite as watery as
the large ones nor do they require peeling.
1. Slice the cucumbers in circles. Sprinkle salt over the cucumber
slices, mix well and let them stand for 30 minutes. Place the
cucumbers in a damp cloth and gently but firmly squeeze out as much
water as possible. The less watery the cucumbers, the better tasting
the dish.
2. Crush the garlic, then combine it with the cucumbers, salt, sesame
seeds, sesame oil, pepper and sugar in a bowl. Mix well.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
[Home] Cucumber Yogurt Sauce Indian [Home]
Title: Cucumber Yogurt Sauce Indian
Yield: 4 Servings
Ingredients
3/4 lb cucumber (coarsely grated)
3/4 ts whole cumin seeds
2 ts hot green chilis (seeded &
-chopped)
1 c plain yogurt
1 ts vegetable oil
1/2 ts garlic (finely chopped)
1 salt(optional)
Instructions
CUCUMBER-SAUCE - A mideast-style sauce with cucumbers and yogurt
This recipe came originally from the local paper, years ago. They
liked it with lamb. PROCEDURE (1) Toast cumin seeds in small heavy
skillet until browned. Do not burn. When they start to crackle,
remove from heat, shaking skillet.
(2) Combine all ingredients. Blend well and chill.
RATING Difficulty: easy. Time: 5 minutes preparation, 1 hour chilling.
Precision: approximate measurement OK.
CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit,
New Jersey, USA ihnp4!attunix!nlm
[Home] Curry Chicken (Indian) [Home]
Title: Curry Chicken (Indian)
Yield: 1 Serving
Ingredients
**MARINADE:**
1/4 ts tumeric powder
coriander to taste; (1/2 tsp
- is starting
-- point)
cumin to taste; (1/2 tsp;
-optional)
1 ts plain yogurt; up to 2
salt
chili powder to taste; (can
-be cayenne,
-- ground red pepper,
-- etc.)
salt to taste
1 lb fresh chicken; (sliced,
-diced or
-- shredded... your
-- choice)
garlic*
onion*
Instructions
Instructions: Mix the above ingredients making sure to thoroughly coat
the chicken. You may want to add a little bit of oil to facilitate
coating the chicken. Allow to marinate for approximately two hours.
*2 cloves of garlic, chopped *1/2 cup chopped onion
Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of
sugar and allow it to caramalize over medium heat. Add garlic and fry
until golden brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and fry it over
low heat (do not add any more oil). Cover it and allow it to fry until
done. Stir occasionally.
When chicken is done, grate about a tsp of fresh cinnamon over it and
serve immediately over a bed of steamed rice.
Source: Ya Gotta Have It Recipes
MasterCook formatted by Martha Hicks using Buster 2.0g & Note Tab Pro
1/99.
- - - - - - - - - - - - - - - - - -
[Home] Curry Korokke (Japanese Potato Dumpling) [Home]
Title: Curry Korokke (Japanese Potato Dumpling)
Yield: 4 Servings
Ingredients
1/4 lb ground meat
1 lb potatoes
1/2 md yellow onion; minced
1/2 egg; beaten (to mix with the
- p
1 ts curry powder (optional)
1 tb oil
1 salt; pepper, and nutmeg to
-tas
1/2 c flour
1 egg; beaten (to coat the
-korok
2 c bread crumbs
1 enough canola oil for
-deep-frying
8 cabbage leaves; thinly
-sliced and soaked
Instructions
Source: Noriko's Kitchen Cooking time: about 90 minutes Servings: 4
Author's Comments: This looks a lot like a knish; it's basically a piece of
dough stuffed with potatoes, meat, or cheese and baked or fried. If my
memory is right, it was invented in Japan by a chef who cooked for the
Meiji Emperor. I believe the Japanese version of curry rice is also one of
his creations.
This recipe uses beef or pork, but substituting canned salmon or tuna
should work great (an idea from Ken Love [at Compuserve -- Ed.]). Also, I
heard that tarako (cod roe, which has to be baked) can be used, too, if you
care for tiny pink fish eggs.
Directions: Boil or microwave the unpeeled potatoes. Place the oil in a
frying pan and add the onion. Saute until the onion is tender. Add the
ground meat, salt, pepper, nutmeg and curry powder, then saute about 3
minutes until crumbled. Set the meat aside while you peel and mash the
potatoes. Thoroughly mix the potatoes and the meat in a large bowl.
Divide the potato mixture into eight parts, and shape each portion into a
1/2-inch thick ellipse. Dredge each portion in the flour and pat off the
excess flour. Dip them into the egg and then into the bread crumbs on a
plate. Deep-fry them at 350F for about 3 minutes on each side until lightly
browned. Drain them on paper towels. Serve with thinly sliced cabbage and
your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanese
tonkatsu sauce).
Posted to recipelu-digest Volume 01 Number 231 by MickieX@aol.com on Nov 9,
1997
[Home] Curry Paste (Thailand) [Home]
Title: Curry Paste (Thailand)
Yield: 6 Servings
Ingredients
1 *ingredients*
6 dried hot red chilies, 1 1/2
- - 2 in; ches long
2 tb minced shallots or scallions
- (white; part only)
1 tb minced garlic
1 tb paprika
1 tb powdered sereh (powdered
-dried lemo; n grass)
1 tb trassi (shrimp paste)
1 ts ground laos (ginger)
1 ts caraway seed
1 ts coriander seed
1 ts finely grated fresh lemon
-peel
1 ts salt
Instructions
Source:Pacific and Southeast Asian Cooking - Time/Life
*DIRECTIONS* Under cold running water, wash the chilies and remove
their stems. Brush out any seeds that cling to the skin and break the
pods into small pieces.
To make red curry paste: combine the chilies, shallots (or scallions),
garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel
and salt in the jar of an electric blender and blend at high speed
for 20 to 30 seconds. Turn off the machine, scrape down the sides of
the jar and blend again until the mixture is a smooth paste. Tightly
covered and refrigerated, the paste may be safely kept for a month or
so.
To make green curry paste: substitute 6 fresh hot green chilies
(about 2 inches long) for the dried red chilies and omit the paprika
from the recipe. Then follow the above directions precisely. Green
curry paste may be covered and refrigerated for about a month.
*VARIATIONS*
For a more fiery paste, include some seeds - the hottest part of the
chili.
<< Joyce Monschein >>
[Home] Curry Powder - Chinese Yellow (Ga Lei Fan) [Home]
Title: Curry Powder - Chinese Yellow (Ga Lei Fan)
Yield: 1 Servings
Ingredients
1 tb ground coriander seed
1 tb ground cardamom
1 tb ground cumin
1 tb cayenne
1 tb ground turmeric
1 tb ground yellow mustard seed
Instructions
1. Mix ground spices in a bowl, and store in an air tight jar.
Yield - 1 Spice Jar
Formatted & Busted by RecipeLu
Posted to recipelu-digest Volume 01 Number 225 by RecipeLu
on Nov 08, 1997