Recipe: 25 Chinese Recipes - TALK TLK 01-24 Part 1 (of 2)

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TAKL TKL Chat - 01-24-98 - Part 1 (of 2)
Chinese New Year Recipes
Lo Mein
Fried Rice
Egg Drop Soup
Oriental Plum Sauce Marinade
Yakitori
Egg rolls
Chinese Salad
Crispy Meat and Seafood Roll
Easy Cheese and Shrimp Gyozas
Dipping Sauces For Chinese Dumplings
beef and broccoli
Oyster Beef (2)
Pork & Broccoli Stir Fry
Orange Hoisin Baby Back Ribs
Crab Rangoon
Dipping Sauce
Chinese-Ginger-Meatball And Watercress Soup
Four Treasure Soup
Vietnamese Corn Chowder With Crab (Chao Bap Voi Cua)
Crackling Rice Vegetable Soup
Barbecued Pork
Fried Rice
Orange Beef
Chinese Shrimp Fried Rice
Cantonese Egg Rolls

Betsy at TKL (08:02:16 am) :
Date: Sun, 28 Jan 1996 20:30:35 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Sender: owner-mc-recipe@mind.org
Lo Mein
1/2 pound Chinese egg noodles -- (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork -- in matchsticks
2 ounces Raw lean beef -- in match
sized pieces
2 ounces Raw chicken -- in small
of any shape
2 ounces Raw shelled shrimp -- (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms -- sliced
or reconstituted -- Chinese
2 cups Chinese cabbage -- shredded
2 Scallions -- cut in matches
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG -- (or chicken bouillon
1/4 pound Raw bean sprouts
Bring a lot of water to the boil. Dump noodles in; turn heat to low. Cook 3
minutes. Drain, toss with sesame oil and regular oil, set aside.
In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t
cornstarch.
Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
stirring for a few seconds between each addition: pork, beef, chicken,
shrimp. As soon as you've added and tossed the shrimp, add the mushrooms and
cabbage. Cook until cabbage is wilted. Add scallions, soy, salt, and MSG.
Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve
hot on a warm platter.
(this an adaptation of Joyce Chen's recipe) From: Michael Loo
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Betsy at TKL (08:04:46 am) :
Date: Thu, 11 Aug 1994 10:13:41 EDT
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)
Subject: RECIPE: Fried Rice
Fried Rice
3 Tablespoons vegetable oil
1 skinless boneless chicken breast, diced (or substitute diced pork
or small shrimp, maybe 1/2 cup to 1 cup)
1 medium carrot, finely diced
1 medium stalk celery, finely diced
2 scallions, cut in 1/8-inch pieces (or substitute 1/4 cup finely
diced onion)
1/4 cup mushrooms, thinly sliced
1/4 cup chopped cabbage (optional)
1/4 cup bean sprouts (optional)
2 cups cold boiled rice
1/2 teaspoon sugar
1/2 teaspoon salt (optional)
1 tablespoon soy sauce
1 egg, lightly beaten
Heat 2 tablespoons of the oil in a wok or large frying pan over
high heat until very hot. If you are using raw meat, add it to
the pan first; stir-fry for 1 minute or until barely cooked
through. Add the celery, carrot, mushrooms (and onion if you
are using it). Stir-fry 1 minute or so. If you are using
scallions add them now along with optional bean sprouts and/or
cabbage and stir-fry 30 seconds or so.
Break up any clumps of cold rice and add the rice to the
vegetables. Toss to coat with oil and heat through. Add the
sugar, salt, and soy sauce, and mix these seasonings in
evenly.
Push the rice mixture to the sides of the pan, leaving an
empty circle in the middle. Add the remaining tablespoon of
oil to the middle and let heat for a second or two. Then
pour in the beaten egg. Stir the egg until it begins to
set (partially scramble); then quickly stir in the rice.
Some of the egg will coat the rice and some of the egg will
scramble into little clumps. Taste for seasoning; add more
soy sauce to taste; and serve very hot.
Serves 2 - 3.
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Betsy at TKL (08:06:15 am) :
From: dbrunk@cheme.cornell.edu (Brunk, Debra)
Subject: egg drop soup
Date: Fri, 22 Apr 1994 03:55:29 GMT
Egg Drop Soup
4 cups chicken boullion or chicken broth
1/2 cup sliced carrots (optional)
3/4 cup frozen peas (optional)
1/2 teaspoon ground ginger
2 T. cornstarch
1 cup cold water
2 eggs
Heat chicken broth to boiling. Add carrots and cook for about 4 minutes. Add
frozen peas and cook about 3 more minutes. Add ginger. Mix cornstarch in
cold water, then add slowly to boiling broth. Add cornstarch/water mixture
until you have reached desired thickness of broth. You may need to mix up
more cornstarch if you like thick soup. Beat the eggs, and add quickly to
boiling broth. Quickly remove soup from burner and stir. Makes 2 - 4
servings.
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Betsy at TKL (08:11:18 am) :
Title: Oriental Plum Sauce Marinade
Source: Marinades by Jim Tarantino
2/3 c Plum sauce - OR Duck sauce
2 ts Hoisin sauce
2 tb Dry Sherry
1 tb Soy sauce - low sodium
1 ts Oriental Sesame sauce
2 tb Peanut oil - Asian or domestic cold-pressed
1 tb Ginger root - grated
2 Clove garlic - minced or pressed
1/4 c Fresh Cilantro leaves - chopped
1/2 ts Dried red chili pepper - crushed
Combine the plum sauce, hoisin, sherry and soy sauce in a
nonreactive mixing bowl. Whisk in the oils a little at a time. Add
the ginger, garlic, cilantro and chili pepper.
Makes 2 cups.
Use to marinate recommended cuts:
Chicken Breasts (4 to 6 hours)
Chicken Wings (6 to 8 hours)
Spare Ribs (8 hours to overnight)
Author's note: This is becoming a stock item in my refrigerator,
especially during the warm weather months. The spicy, fragrant
marinade will cling to spare ribs and chicken wings, creating a
brilliant red glaze.
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Susan, IN (09:33:21 am) : Title: Yakitori
Source: Better Homes & Gardens
1/2 Cup soy sauce
1/4 cup water
1/4 cup sake or dry sherry (I use a little white wine)
1 Tablespoon sugar
1 teaspoon grated gingerroot
1 large boneless chicken breast cut in 1 inch pieces
6 green onions, bias-sliced into 1-inch lengths
In a saucepan combine soy sauce, water, sake or sherry, sugar and
gingerroot. Boil one minute; cool. Marinate chicken and onion in soy mixture
for 15 to 30 minutes at room temperature; turn once. Drain, reserving
marinade. On skewers alternately thread chicken cubes, and onion pieces.
Grill over hot coals 8 to 10 minutes or till done; turn and brush
occasionall with reserve marinade. Serves 4 or 5.
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DJ/KY (10:26:06 am) : Egg rolls
2/3 c shredded zucchini
2/3 cup shredded carrots
2/3 cup finely chopped mushrooms
1/2 C finely chopped onions
1/2 c finely chopped green pepper
1/3 c ground peanuts
2 tab. soy sauce
1/4 teas. sugar
1/4 teas. pepper
12 egg roll skins or 48 wonton skins
In mixing bowl, combine the shredded zucchini, the shredded carrots, the
mushrooms , onion , green pepper, ground peanuts, the soy sauce, the sugar,
and pepper. Mix well
Fill and fry the egg rolls using directions on the package of skins. To keep
them hot. drain them on paper toweling after frying, then place on a baking
sheet lined with paper toweling, and keep toasty and crisp in a 300 oven
until you have deep-fried the whole batch.
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Betty, VA (10:38:11 am) : Here's a good "Chinese Salad" recipe from a
friend:
1 pkg Raman Noodle Soup Mix (chicken or oriental flavor)
1/2 med. head cabbage, shredded
4 green onions, chopped
1/4 to 1/2 cup slivered almonds
Dressing:
Flavor packet from soup mix
2 T sugar
3 T rice vinegar
4 T salad oil (vegetable)
Remove flavor packet from noodles, crush noodles and saute in a frypan with
a little oil. Cool. Toss with the other ingredients. Mix dressing separately
and toss in cabbage mix. To keep noodles crisp, do not add dressing to
cabbage mix until ready to serve. You can add chunks of chicken, too.
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Peggy, WA (11:30:16 am) :
Crispy Meat and Seafood Roll

Title: Crispy Meat and Seafood Roll
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings
BASKET GARNISH (OPTIONAL)
1 ts Sesame oil
6 sm Crabs
150 g Potato
Cornstarch
Cooking oil
FILLING
100 g Shelled prawns
100 g Raw chicken meat
100 g Water chestnuts (or canned water chestnuts, or celery)
100 g Soaked sea cucumber (optional)
100 g Mushrooms
SEASONING MIXTURE
1 tb Chinese yellow wine (or sherry)
1 tb Cornflour
1 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar
LEGS
50 g Bamboo shoots (or carrots)
300 g Pork caul lining (or bean curd skin, or edible rice paper)
100 g Chinese cured ham
10 g Coriander (12 sprigs)
COATING
4 Egg whites
1 tb Cornflour
2 tb Water
SWEET SAUCE
1 tb Hoisin (barbecue) sauce
1/2 c Water
Here's another of the Winners series. This one might be a bit time
consuming, buy there aren't any really exotic ingredients and, unless
you get into garnishing it the way it shows in the book, not too much
hassle. These are "mock" chicken legs++a minced mixture of meat and
seafood rolled up and deep fried. I'd use the rice paper option for
wrappers as they are readily available, at least around here. The
basket garnish is an incredibly fussy little number actually woven
from strips of potatoes. I'd use the two seive potato nest trick for
that part if I bothered at all. The small crabs that go into the
basket really are small crabs++ about two inches across the shell.
They look neat, but add nothing to the dish aside from that.
Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F.,
Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon.
Chinese Cuisine Practical Class Platinum Award - Meat "South of the
Yangtse River Crispy Leg" sounds prosaic in English, but to a Chinese
the geographic description has many happy associations++ scenic
beauty, ancient traditions, a land where poets found peace. The
promise of crispy legs in the dish evokes the image of Cantonese
favorite - crispy chicken drumsticks yet the diner senses that there
is a surprise treat in the dish.
1. Optional basket garnish: Steam crabs and put aside. Form
potatoes into basket shapes. This can be done by peeling them into
long strips, which are then interwoven', and sealed with cornstarch
paste. Deep-fry baskets over medium flame until golden. 2. Slice all
filling ingredients at an angle, and cut into dia- mond shapes (which
creates a better texture). Season with seasoning mixture. 3. Slice
bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4.
Divide pork caul lining into 12 triangular pieces (large enough to
wrap "legs"). Cut ham into 24 strips. On to each pork caul lining lay
one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut
filling ingredients. Place one strip of bamboo shoot on top, with
half of it left outside wrapping. Fold and mould each filled pork
caul lining into leg shape. 5. Mix coating ingredients with 2 tbs
water, and coat each "leg" with the paste. 6. Mix Hoisin sauce with
water, and simmer till thickened.
To cook Carefully slide "legs" into medium-hot oil (sufficient to
deep-fry all twelve at same time), with folded "leg" ends facing
centre of wok. Deep-fry for 3 minutes, then increase heat a little
and continue deep- frying for a further 3 minutes.
To present 1. Lay "legs" on a paper doily in serving dish, arranging
the potato baskets and crabs as a central garnish. 2. Serve the
Hoisin sauce mixture on the side.
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Peggy, WA (11:34:56 am) :
Easy Cheese and Shrimp Gyozas (East/west)
Yield: 4 servings
1/2 lb Medium shrimp (41 to 50 per pound), shelled and deveined
1 1/2 ts Salt
1 ts Finely minced ginger or ginger juice
2 ts Shao Hsing wine or dry sherry
1 ts Cornstarch
5 Water chestnuts (fresh), finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely chopped
1 1/4 c Grated Monterey Jack cheese (about 5 ounces)
1 Package (12 to 16 ounces) round siu mai wrappers or won ton wrappers
LIME CREAM SAUCE
1 tb Oil
2/3 c Chicken stock
1/2 c Whipping cream
1 tb Lime juice
Salt and white pepper, to
-taste
Fresh coriander
I find Chinese recipes that use dairy products highly suspect and
tend to turn my nose up at them. Ooopsss. Guess I *am* a snob. ;-}
But I just bought an excellent new cookbook++Asian Appetizers by
Joyce Jue, a local (SF local, that is) food columnist. Check this
one out... You should be able to get all the ingredients easily,
including the Chinese sausages.
Cheese and cream are not traditional ingredients in Asian cooking.
However, I enjoy the subtle flavor of a mild cheese, such as Monterey
Jack, and the way it works in this gyoza (Japanese-style potsticker)
recipe. The cheese acts as a velvety binder that melts in your mouth;
the cream is used to make a lime-scented sauce.
A dozen gyozas makes a nice appetizer serving for four, but it's not
really practical to make just a dozen at a time. This recipe makes 4
dozen, and the rest can be frozen for another use. The sauce recipe
is enough for a dozen; if you want to make more, simply multiply the
sauce ingredients, but bear in mind that you will have to make the
sauce separately as part of each batch. Freeze extra uncooked gyozas
on a baking sheet; when frozen, transfer them to a freezer bag. Do
not defrost before browning.
1. Toss the shrimp with 1 teaspoon of the salt and let them stand
for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop
the shrimp and put them into a mixing bowl. Add the remaining salt
and the ginger, wine, cornstarch, water chestnuts, green onions,
coriander, sausages and cheese: mix thoroughly.
2. If you are using won ton wrappers, trim the corners to make them
round. Place 1 heaping teaspoon of the filling in the center of a
wrapper. Moisten the edge of the wrapper with water and fold it in
half to enclose the filling and form a half circle. Pinch the edges
together to seal. Set the gyoza on a baking sheet; cover it with a
towel. Repeat with the remaining filling and wrappers.
3. To cook and sauce 4 servings, add 1 tablespoon of oil to a 10-
inch nonstick skillet and set it over medium heat. Arrange 12 gyozas
in a single layer n the pan; pan-fry for 1 minute or until lightly
browned. Turn the gyozas over and brown the other side, about 1
minute longer. Add the chicken stock; shake the pan to prevent the
gyozas from sticking. Cover and cook at a low boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.
4. Increase the heat to high and add the cream; bring to a boil and
cook, stirring until thickened, about 45 seconds. Stir in the lime
juice; season to taste with salt and pepper.
5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on
each. Garnish with fresh coriander.
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Peggy, WA (11:36:47 am) :
DIPPING SAUCES FOR CHINESE DUMPLINGS
Categories: Chinese, Condiments
Yield: 14 servings
3 tb Soy sauce
1 1/2 ts Minced garlic
2 1/2 tb Water
SOY DIPPING SAUCE: Combine the ingredients in a small
serving bowl. Makes about 1/4 cup
VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar
(or Worcestershire sauce) 1 tsp finely shredded fresh
ginger 2 Tablespoons water Combine the ingredients in
a small serving bowl. Makes about 1/4 cup.
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(11:40:11 am) : beef and broccoli
Makes 4 servings
3 Tbs Peanut oil
1-1/2 lb Round steak, sliced
into 1/4" strips
1 Garlic clove, minced
1/2 tsp Fresh ginger, grated
2-1/2 cups Fresh broccoli
florets
1/2 cup Sliced onion
1/3 cup Oyster sauce
cup Chicken broth
1 Tbs Corn starch
1 Tbs Water
Heat the peanut oil in a wok
until just smoking. Add the
sliced steak, garlic and ginger,
and stir-fry until the meat has
browned. Remove the seasoned meat
from wok with a slotted spoon.
Set aside.
To the wok, add the broccoli
florets and onion slices. Cover
and steam on high for 3-5
minutes, or until the broccoli
has turned bright green and
become tender.
Pour in the oyster sauce and
chicken broth. Saute to
completely coat the broccoli and
onions.
Make a slurry with the corn
starch and water. Add in enough
slurry to the wok to thicken the
sauce. Add back the beef; heat
through until hot.
Serve immediately with steamed
white rice.
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Peggy, WA (11:40:59 am) : Title: OYSTER BEEF
Categories: Chinese, Beef
Yield: 4 servings
1 lb Beef flank steak,
-sliced thin across
-the grain
1 tb Light soy sauce
1 tb Dry sherry
1 pn Sugar
Black pepper, freshly
-ground, to taste
2 tb Oyster sauce
3 tb Peanut oil
1/2 ts Sesame oil
2 ea Green onions, slice
-Chinese style
1/2 ea Head iceberg lettuce
-shredded
1/8 c Chicken stock
Marinate the beef in the soy sauce, wine, sugar, black
pepper, and oyster sauce for 15 minutes. Heat a wok
and add 1 1/2 T of the peanut oil. Chow the meat
quickly on high heat, about 3 minutes. Remove from
the pan to a serving bowl. Heat the wok again and add
another 1 1/2 T peanut oil. Add the sesame oil and
green onions, and chow for a moment. Add the lettuce
and return the meat to the wok. Add the chicken stock
and cook for a moment while a sauce forms.
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Peggy, WA (11:42:32 am) : Title: OYSTER BEEF B1
Categories: Chinese, Meats, Main dish
Yield: 4 servings
1 lb Beef; sliced 1/4-in. thick
-(2 x 1 in. pieces)
1/2 c Scallions, white sections
-only, cut to 1 in. lengths
1/4 ts Salt
1/2 ts Soy sauce
1 ts Cornstarch
1 ds Sugar
2 tb Vegetable oil
2 tb Oyster sauce
1/4 c Chicken stock
1/4 ts MSG (optional)
1 tb Each cornstarch & water
-made into a paste
In mixing bowl, combine salt, soy sauce, 1 tsp.
cornstarch & sugar. Blend thoroughly & add sliced
beef. Marinate 5 minutes. Add oil to pre-heated wok or
skillet. Add beef, scallions, & oyster sauce.
Toss-cook at high heat 3 minutes. Add chicken stock,
MSG, and cornstarch/water paste. Mix & toss until
gravy thickens & has coated the beef & scallions.
Serve very hot.
Temperature(s): HOT Effort: AVERAGE Time: 00:20
Source: KAN'S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE
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Susan, IN (11:47:58 am) : Pork & Broccoli Stir Fry
1 pound boneless pork
1/2 cup water
1/4 cup oyster sauce
2 T Chinese rice wine or dry white wine
2 T cornstarch
2 T cooking oil
3 cups broccoli flowerets
2 t grated gingerroot
Fried bean threads or hot cooked rice
Partially freeze pork. Thinly slice across the grain into bite-size pieces.
Set aside. For sauce, in a bowl stir together water, oyster sauce, rice
wine, and cornstarch. Set aside
Heat a wok or large skillet over high heat. Add the cooking oil. (add more
oil as necessary during stir frying)
Stir-fry brocolli in hot oil over medium-hig heat for 2-3 minutes or till
tender crisp. Remove from wok.
Stir-fry gingerroot for 30 seconds. Add half of themeat to the wok stir-fry
for 2-3 minutes or till brown. Repeat with remaining half of meat.
Return all the stir-friend meat and brocolli to the wok.
Push pork and brocolli from center of the wok. Stir sauce;add to center of
the wok. Cook and stir til mixture is thickened and bubbly. Cook and stir
the sauce mixture for 2 minutes more.
Makes 4 servings.
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linda/tennessee (11:50:18 am) : Orange Hoisin Baby Back Ribs
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham
2 2/3 pounds baby back ribs
1 1/3 cups water
4 each green onions
1/3 cup hoisin sauce
1/3 cup orange juice concentrate -- thawed
2/3 each orange -- zested
1 1/3 each ginger pieces
Arrange ribs in a slingle layer in a large pot.
Mix next 8 ingredients until
well blended. Pour sauce over ribs. Bring to
a simmer over high heat. Cover
the pot, reduce the heat to medium-low and
simmer ribs until very tender,
about 1 hour.
Using tongs, transger ribs to a plate. Boil
sauce until reduced to sauce
consistency. Strain sauce.
Prepare barbecue. grill ribs until heated
through, turning frequently, about
10 minutes. Brush with sauce and grill until
glazed, turning frequently.
Arrange on a platter and sprinkle with
chopped scallions.
Serve.
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linda/tennessee (11:53:06 am) : Crab Rangoon
1 pound cream cheese, softened
1 pound fresh, canned, or frozen crab meat
1 T. finely chopped garlic
1/8 t. worcestershire sauce
3 drops tabasco sauce( use red pepper instead)
1 t. white pepper
2 pounds ready-made wonton wrappers
vegetable oil for deep frying
Combine the cream cheese, crab meat, garlic, worcestershire
sauce, red
pepper, salt and pepper in a deep bowl. Beat vigorously with a large
spoon until the mixture is smooth and fluffy. Alternatively, place
ingredients in a food processor and process until smooth.
Place 1/2 t. of the crab mixture in the center of each square.
Fold
the square so it forms a triangle and pull it into the middle to form a
wonton. As each crab puff is finished, place it on a plate or wax paper
and cover it with a paper towel. If the wontons must wait longer than
30 minutes before being cooked, cover them with plastic wrap and
refrigerate them.
Pour about 3 cups of the oil into a 12-inch wok or fill a deep
fryer or
large, heavy skillet with oil to a depth of about 2 inches. Heat the
oil until it reaches a temperature of 375 degrees. Deep-fry the crab
puffs, 6 to 8 at a time, turning them with a slotted spoon, for about 1
minute, or until they are golden brown on all sides. Serve hot.
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linda/tennessee (11:56:34 am) :
Dipping Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Appetizers
Pot Stickers Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soy sauce
1 teaspoon rice wine
1 teaspoon rice wine vinegar
2 teaspoons sugar
1 teaspoon minced scallion
1 teaspoon minced garlic
2 teaspoons sesame oil
2 teaspoons chilli oil or chilli paste
Comine all ingredients in a bowl or jar and mix well.
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Peggy, WA (12:00:32 am) :
CHINESE-GINGER-MEATBALL AND WATERCRESS SOUP
Categories: Chinese, Soups
Yield: 6 servings
8 oz Water chestnuts
1 lb Finely ground lean pork
4 1/2 ts Peeled and minced fresh
-ginger
Ground white pepper, to
-taste
1 1/2 ts Soy sauce
2 1/8 ts Cornstarch
Salt to taste
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.
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Peggy, WA (12:02:18 am) :
Four Treasure Soup
Categories: Chinese, Soups
Servings: 9
1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips
Chestnuts Drained 4 cn (14 Oz.) Chicken Broth
1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder
Breast Ground 1/4 c Dry Sherry,
1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese
2 ts Soy Sauce, 1 t. Flour Pea Pods
1 ts Chinese Hot Mustard
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until
Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea
Pods. Heat Through & Serve Immediately.
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linda/tennessee (12:02:52 am) :
* Exported from MasterCook *
Vietnamese Corn Chowder With Crab (Chao Bap Voi Cua)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vietnamese
Crab
4 cups chicken stock
2 cups creamed corn
1 cup corn kernels
1 cup crab -- flaked
1 tablespoon corn starch
2 eggs
1/4 cup green onion -- thinly sliced
1. Break eggs into a bowl and whisk with a fork. 2. Bring stock to a boil,
add creamed corn, corn kernels and crab, return to boil. Mix corn starch
with a bit of cold water and add gradually to soup to thicken. Dribble eggs
into soup in thin stream while stirring constantly to produce egg threads.
3. Serve garnished with green onion.
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Peggy, WA (12:04:35 am) :
CRACKLING RICE VEGETABLE SOUP
Categories: Chinese, Rice, Soups, Vegetarian
Yield: 8 servings
2 c Cooked rice
1 c Deep-frying oil
1 c Dried soybeans
8 Nami black mushrooms
1 md Onion, quartered
10 c Cold water
2 ts Thin soy
2 tb Sherry
1 ts Sesame oil
1/4 ts Salt
1 ts Sugar
1/4 ts MSG (opt)
1 Clove garlic
10 Fresh snowpeas
1 lg Carrot
Rice Cakes: Work with cooked leftover rice that is
slightly moist and sticky. If too dry, reheat with
sprinkling of water until sticky. Spread rice in
frying pan or pie tin, 1/2" thick. Pack rice into
firm cake: this is important to make sure rice holds
together. Place in oven on low heat, and dry to
slightly brittle texture; break into pieces. Ten
minutes before combining with soup, deep-fry rice
pieces until lightly brown. Strain, place in soup
tureen, and keep hot in oven. Avoid holding fried
pieces more than 10 minutes, as they tend to acquire a
rancid taste and become overly dry.
Vegetarian Soup: Wash, then soak soybeans overnight
in enough water to cover. Wash and soak Nami
mushrooms in 1 cup warm water for 1 hour. When
mushrooms are soft, separate caps from stems. In
large soup pot, combine water, beans, mushrooms (and
stems), onion and garlic. Bring to boil, lower heat,
and simmer 2 hours. Strain and reserve stock until
ready to finish. Save mushroom caps and 1/2 of beans
for soup.
To finish soup, thinly slice mushroom caps, combine
with strained stock, cooked soybeans, soy sauce,
sherry, sesame oil, salt and sugar. Peel carrot and
make thin flower slices (or use flower cutter); add to
soup. Bring soup to just under the boil. Add MSG and
snowpeas. Cook for 2 minutes.
To serve, seat your diners, place soup tureen of
freshly fried, hot rice pieces on table and pour hot
soup over them. If rice and soup are very hot, rice
will sizzle and crackle to everyone's joy and
amusement!
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SueA, CA (12:21:16 am) : Barbecued Pork
1/4 cup soy sauce
2 tablespoon each honey, sugar, and dry sherry
1 teaspoon salt
1 teaspoon Chinese five-spice or 1/4 teaspoon each crushed anise seeds and
ground cinnamon, cloves, and ginger
3 quarter-size slices fresh ginger, crushed
3 pounds lean boneless pork (butt or leg)
In a small pan, combine soy, honey, sugar, sherry, salt, five-spice, and
ginger. Heat over medium heat for 1 minutes to dissolve sugar; let cool.
Cut pork into 1-inch-thick slices; place in a plastic bag and pour in
marinade. Seal bag and refrigerate for at least 4 hours or until next day,
turning occasionally to distribute marinade.
Drain pork, reserving marinade, and place on a rack set over a foil-lined
baking pan. Bake in a 350 degree oven for 30 minutes. Turn pieces over and
bake for 45 more minutes, brushing occasionally with reserved marinade.
Makes about 2 1/2 pounds.
From Sunset Oriental Cookbook
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SueA, CA (12:22:07 am) : Fried Rice
4 cups steamed rice
2 eggs
1/4 teaspoon salt
4 tablespoons salad oil
2 green onions (including tops), thinly slice
1 cup small cooked shrimp or 1 cup diced Barbecued Pork or cooked ham
1/2 cup frozen peas, thawed
1/2 cup roasted cashews
2 tablespoon soy sauce
Prepare Steamed rice, let cool, then refrigerate until cold.
Rub cold rice with wet hands so all grains are separated; set aside.
In a bowl, beat eggs with salt. In a wok or wide frying pan, hot 1
tablespoon of the oil over medium heat. Add onions and stir-fry for about 30
seconds. Add eggs; cook and stir until softly set. Remove from pan and set
aside.
Heat 1 more tablespoon oil in pan. Add shrimp, peas, and cashews. Stir-fry
for 2 minutes to heat through; remove from pan and set aside. Heat remaining
2 tablespoons oil in pan. Add rice and stir-fry for 2 minutes to heat
through. Stir in soy and shrimp mixture. Add eggs; stir mixture gently until
eggs are in small pieces. Makes 4 to 5 servings.
From Sunset Oriental Cookbook
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Betsy at TKL (1:21:41 pm) :
To: chile-heads chile-heads@bunny.ucdmc.ucdavis.edu
From: Ming.Chen@ns.potsdam.edu (Ming Chen)
Subject: Recipe: Szechuan Orange Beef
Orange Beef
===========
Beef:
1 lb. (400-500g) beef (I find rumpsteak better than flank), cut
into 2" x 1" x 1/4" slices.
3/4 cup pure water chestnut flour
1/2 cup water
4 TBSP vegetable oil
pinch of salt
Mix together all ingredients except beef. The coating will have
the consistency of thick gravy. Stir in the beef to coat; it will
not coat heavily, but that's okay. After it sits for a while, it
gets like wall putty. Let sit for 20-30 minutes; I do it the night
before and let sit in 'fridge overnight.
Heat oil in a deep-fryer, pot, or wok; enough oil to deep-fry the
beef. If you hold a wooden chopstick in the oil and tiny bubbles
stream from the tip of the stick, the oil is hot enough (I use the
highest setting on an electric burner). Add several pieces of the
coated beef to the hot oil and fry for 5-8 minutes (you may want to
remove a piece after 5 minutes and cut it in half and taste it to
see how you like it. I cook it for 7-8 minutes until parts of the
outside start to turn dark brown; it's a matter of personal choice).
Put the first batch into the oven (on low) to keep warm while you
fry the rest. Prepare the sauce while you fry the beef.
Sauce:
1/2 cup beef broth (I use 1/2 cup water + 1/2 tsp beef boullion)
4 TBSP white vinegar
8 TBSP sugar
3 TBSP dry rice wine or pale dry sherry
3 TBSP mushroom soy sauce
3/4 tsp oyster sauce
1 1/2 tsp minced ginger
1 1/2 tsp minced garlic
1 1/2 tsp finely sliced scallion
pinch of white pepper
cornstarch mixture (2 TBSP cornstarch + 2 TBSP water)
Mix all ingredients together and set aside.
Get Ready:
pieces of dried orange peel (wash orange very well and peel 1/2"
pieces and place the peel onto paper towels; let air-dry 2-3 days)
dried red chile peppers (cut into halves)
2 coarsly chopped scallion bulbs
2 coarsly chopped garlic cloaves
2 TBSP vegetable oil
Now:
After beef is finished and waiting in the oven, heat a wok on high
heat and add the 2 TBSP of oil. Add the dried chiles, pieces of
orange peel, and scallion (the Orange Chicken recipe calls for 5
pieces of orange peel and 3 dried chiles. I use 20 pieces of orange
peel and 25-30 chiles, but I like it hot. The heat amount is your
choice, but I would use 10 pieces of orange peel initially. You can
increase it next time if it's not "orangy" enough for you). Stir-fry
about 30 seconds; peel starts to give nice orange smell and chiles
start to darken. Add the garlic and stir-fry another 30 seconds or
so 'till peels start to brown and chiles turning black. Stir-up the
sauce mixture and add to the wok. Stir constantly until sauce
thickens and starts to bubble (1-2 minutes). Add the pieces of beef
and stir until thoroughly coated. Serve with rice.
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Betsy at TKL (1:24:24 pm) :
From: ehunt@bsc835.bsc.edu (Eric Hunt)
Newsgroups: rec.food.recipes
Date: 19 Dec 1994 06:07:58 -0500
Title: Chinese Shrimp Fried Rice
Categories: Chinese, Seafood, Rice
Yield: 6 servings
3 lb Medium shrimp
1 tb Unsalted butter
2 x 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 x Green onions, chopped
Vegetable cooking spray
Salt and pepper, to taste
* or ground ginger ** preferably Kikkoman
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
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Betsy at TKL (1:37:39 pm) :
Date: Fri, 4 Mar 1994 10:08:01 -0500
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.CC.VT.EDU
From: Amy McCorkle mccorkle@HMCO.COM
Cantonese Egg Rolls
2 tablespoon vegetable oil
2 cup shredded raw cabbage (I use Napa)
1 large stalk celery, minced (I prefer Bok Choy)
1 medium carrot, minced
3 mushrooms, minced
1 cup shredded cooked pork, or tofu
1 cup shrimp, shelled, deveined, and chopped
2 scallions minced or 1 T. onion minced
1/4 cup bean sprouts
1 1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 1/2 teaspoon sugar
10-20 Egg Roll Wrappers
1 egg, slightly beaten
3 cup oil for frying
Chinese Mustard
Duck sauce
prepare ingredients and set by wok in 3 piles:
1. Cabbage
celery
carrots
2. bean sprouts
mushrooms
(tofu)
scallions
3. shrimp (or pork)
salt
pepper
sugar
Stir-fry each pile separately, then toss all together in wok. Remove to
bowl. Fill wrappers, sealing with egg. Place on oiled wax paper and let
rest for 1 hour.
Heat 3 c. oil in wok and deep-fry egg rolls till golden brown. Drain and
keep warm till ready to serve.
Serve with Chinese Mustard and Duck Sauce.
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END OF FILE - Part 1 (of 2)
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