CHINESE


 
 
TORI KARA-AGE
Serves 4
1 Tbsp. finely grated fresh ginger
¼ cup finely sliced green onion, white and light green parts only
3 oz. sake
2 oz. soy sauce
1 oz. mirin rice wine
4 boneless, skin-on chicken thighs, quartered
Vegetable oil, for frying
Kosher salt
1 cup potato starch
½ cup wheat flour
In a large bowl, combine the first 5 ingredients. Add the chicken, tossing to coat, and marinate in the refrigerator for 1 hour.
Meanwhile, pour vegetable oil into a large pot; it should be about 2” deep. Heat oil to 325 degrees.
In another big bowl, combine a generous pinch of salt with the potato starch and wheat flour. Drain the marinade from the chicken and then dredge the meat in the flour mixture, shaking off any excess.
Fry the chicken until golden brown on the exterior and just cooked through, about 8 minutes. Transfer chicken to a paper towel-lined plate and salt immediately. Plate and serve with lemon wedges.
EGG ROLLS
1 tablespoon vegetable oil
3 cloves garlic about 1 tablespoon minced
4 tablespoons chopped onions
1/2 small head cabbage, chopped
2 cup green beans
1 large stalk celery, finely chopped
2 cup carrots
2 cups cooked, drained ground beef
1 tablespoon chicken bouillon
2 teaspoons salt
1 1/2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons brown sugar
3 tablespoons cornstarch
Black pepper
3/4 cup chopped bean thread noodles, cut to 1 to
2 inches in length
1 egg, slightly beaten
20 egg roll wrappers -- (20 to 25)
1 cup cooked shrimp, chopped, (or pork)
Sauté the garlic and onions in vegetable oil on low heat. Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes. Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper. Stir for another 5 minutes. Turn off stove. Add bean thread noodles. Add shrimp, if using. Stir. Let cool to room temperature. To Assemble: Place the egg roll wrapper so that it forms a diamond. Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper. Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling. Fold in the sides of the wrapper to the ends of the filling. Dab top corner with a bit of raw egg at the top corner. Roll the filling upwards to the dab of egg and press end to the roll to seal. Preheat cooking oil to about 350 degrees and fry raw rolls in cooking oil. Cook until golden brown, remove, set on paper towels, allow to cool. Can be served with sweet and sour sauce, and hot mustard.

BAKED CRAB RANGOON
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers
Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften) Spoon into wontons. Bake at 425 °F for 8-10 minutes or until golden brown.

ORANGE BEEF
1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.

SESAME CHICKEN
1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve
Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed
Trim the meat and cut into thin strips about 1/2 x 2 inch. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and 1 minute more. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

PORK WITH BROCCOLI IN OYSTER SAUCE
1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water
Mix together first five ingredients and set aside. Heat wok or pan until hot and dry. Add the oil, then the salt. Turn heat to medium. Add the ginger and the garlic and fry until golden brown. Turn heat to high. Add the pork and fry until outside is lightly browned. Add the broccoli and stir-fry for 3 minutes. Add the water, cover, and cook for 4 minutes. Pour in reserved sauce mixture; stir while cooking until gravy thickens. Turn heat down to low, cover, and cook for 2 minutes more. Place in covered serving dish until ready to serve.

PEKING DUCK
Loosen the skin from the duck by massaging it, pulling the skin away where possible. Blanch the duck for a couple of minutes. Hang it up to dry for 4 hours, then baste it with sherry or with honey-water 1/2 and 1/2 mixture. Hang it up again to dry for 4 hours. Roast duck using the following times and temperatures: 30 min. at 375F, then 1 hour at 250F, then 30 min at 400F The rationale for this I'm not sure of, but all recipes claim that changing the oven temperature makes a vast difference. To serve - slice off skin and cut it into 1"x2" pieces. Cut meat into similar-sized pieces. Provide 2" scallion lengths (green and white part), hoisin sauce (canned or bottled), and mandarin pancakes. Each diner rolls a bit of meat, a bit of skin, and a scallion length into a pancake that has been spread with about a teaspoon of hoisin sauce with the scallion and eats with fingers

LO MEIN
4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French-style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry
Mix together MSG, sugar, and soy sauce. Set aside. Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside. Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes. Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.

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

EGG ROLLS
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg. Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two-stage deep frying method is actually a professional Chinese chefs' secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

FRIED RICE
2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients
except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

GENERAL TSAO'S CHICKEN
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

CRAB RAGOON
1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).
Amount based on how "cheesy" you prefer.
1 can (6 ounces) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two Rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 Fahrenheit degree oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

CHAR SIU CHINESE MARINADE
Char Siu is the unnaturally red-colored meat you see hanging in the window of Chinese food shops. This marinade will give you the same great taste, and color, too, if you use the food coloring. You can fond the Hoisin Sauce and Chinese 5-spice seasoning in Chinese Grocery stores, specialty food stores, and many supermarkets.
Makes about 1 1/4 cups
1/2 cup sugar
3 tablespoons sweet sherry
2 tablespoons soy sauce
1/2 cup hoisin sauce
2 teaspoons minced fresh gingerroot
1/2 teaspoon five-spice powder
1 teaspoon salt
1/2 teaspoon red food coloring (optional)
In a non reactive bowl, dissolve the sugar in the sherry and soy sauce. Add the hoisin sauce, ginger, five-spice seasoning, salt, and red food coloring if you are using it and blend well.
Use the marinade immediately, or store in the refrigerator for up to 2 weeks. Allow the mixture to come to room temperature before using.
How to use: This is ment to be used with pork, but it goes quite well with chicken and duck, too. Marinade pork strips 2 to 4 hours or over night in the refrigerator. Its best to use pork butt or country style ribs.
From: Pauk Kirk's Championship Barbecue Sauce Cook Book page 127.

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