Recipe: 42 Chinese Recipes

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TAKL TKL Chat - 01-24-98 - Part 2 (of 2)
Chinese New Year Recipes
Mu Shu Vegetables
Mu-Shu Pork (2)
Sweet Crepes
Restaurant Style Fried Rice
Mandarin Hot And Sour Soup
Hot & Sour Soup
The Best Hot and Sour soup ever!
Wonton Soup
Basic Stock
Sweet and Sour Sauce
Pot Sticker Dipping Sauce
Chinese Pot Stickers
Pot Stickers #3
Spicy Sichuan Peanut Sauce
Festive Yellow Rice
Almond Biscuits
Chinese Barbecued Spareribs
Pad Thai
Prawns in Black Bean Sauce (See Jup Ha Kow)
Prawns with Lobster Sauce
Chinese Pasta Salad with Creamy Ginger Dressing
Steamed Prawns with Black Beans
Gingered Chinese Noodle Soup
Chinese Egg-Drop Soup
Dim-Sum Wrappers
...Steamed or Baked Bun Dough
...Egg Noodle Dough
...Rice Noodle Dough
...Wheat Starch Dough
...Glutinous Rice Dough
Braised Eggplant, Szechuan Style
Beef With Ginger And Onions
Chinese Fried Rice
Crab Rangoon
Rice On Top Of The World
Seafood Dumplings
Japanese Cucumber Salad
Shrimp with Green Peas (China)
Sweet and Sour Pork (China)
Oriental Flank Steak (China)
Vegetables and Vegetables
Zucchini With Water Chestnuts

Betsy at TKL (1:13:06 pm) :
Date: Tue, 14 Sep 93 12:54:02 EDT
From: Lucinda Rasmussen lrasmuss@PICA.ARMY.MIL
Mu Shu Vegetables
1 package mu shu pancakes (check these for fat content first)
a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes
and then cut into thin strips
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
3-4 green onions, cut into 2 inch pieces
Soy sauce or tamari to taste
Hosin sauce
Thaw pancakes.
In a large wok or skillet, saute the garlic and onions for three minutes in
a little water or vegetable broth. Add the cabbage, carrot and mushrooms
and saute until cabbage just wilts. Add the green onions, soy sauce (about
1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.
Place one pancake in the microwave for 10 seconds (helps to make them more
pliable). Remove and spread with a tbsp of hosin sauce, and then about
1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about
1/4 of the way, then fold the two sides in. I sort of roll them, actually,
so it is easier to eat.
You could also add some julienne strips of tofu or any other vegetables
you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).
This was even better the second day (don't put them in the pancakes until
right before you want to eat them, however).
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Betsy at TKL (1:54:15 pm) :
Title: MU-SHU PORK
Categories: Chinese, Pork
Yield: 6 servings
4 To 6 Chinese pancakes
3 Eggs, beaten
1/4 c Mushrooms, sliced
1/4 c Chinese mushrooms, sliced
3/4 c Pork, shredded
1 c Shredded fresh cabbage
1/2 c Bamboo shoots, sliced
1/2 c Carrots, grated
1/4 c White onion, shredded
1/2 c Spring onions, chopped
2 Cloves garlic, finely chopped
1 c Soy sauce
1 tb Sesame oil
1 ts Pepper
1 ts Szechwan peppers
2 c Soy oil for frying
Heat soy oil in deep skillet to very hot. Pour in pork and stir-fry 4
minutes. Add beaten eggs and stir-fry for one additional minute. Add all
fresh vegetables, except fresh garlic and spring onion, and stir-fry 2
additional minutes. Remove from skillet, drain thoroughly and reserve. In
same heated skillet, place garlic and spring onions. Add soy sauce, pepper,
Szechwan pepper and sesame oil. Stir and return reserved reserved pork and
vegetables to skillet. Over hot flame, stir ingredients 1 or 2 minutes an
pour on serving platter. On serving platter, put Mou-Shu Pork into steamed
Chinese pancakes, folding pancake over mixture. Fills 4 to 6 pancakes.
TWIN DRAGON - Englewood, CO. From the collection of Jim Vorheis
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Betsy at TKL (2:13:20 pm) :
MU-SHU PORK
Recipe by: Nian Lu Pu
From: Martha Stewart Living
Makes 12 pancakes, about 4 servings
8 ounces pork loin, finely julienned
1 teaspoon soy sauce
1 teaspoon Chinese cooking wine
Scant 7 teaspoons cornstarch
1/2 teaspoon sesame oil
8 tablespoons corn oil
3 large eggs
2 teaspoons salt, divided
1 cup dried wood-ear mushrooms, hydrated in 2 cups cold water for 5 minutes,
drained, and cut into small pieces
1 cup julienned carrot, about
2 carrots
1 medium Chinese cabbage, cored and julienned (about 8 cups)
3 scallions, white and light-green portion, julienned
12 mu-shu pancakes
Sweet plum sauce, optional
1. Place pork in a medium bowl. Add soy sauce, cooking wine, and 1 teaspoon
cornstarch; combine well using your hands. Combine 1/2 cup water, scant 2
tablespoons cornstarch, and sesame oil; set aside. Heat a wok over high
heat, and add 3 tablespoons corn oil. Cook pork until no longer pink, 1 to 2
minutes. Remove from wok. Return wok to heat.
2. Whisk together eggs and 1/2 teaspoon salt. Heat 2 tablespoons corn oil in
wok, and add eggs. Cook for about 1 minute, rotating pan often and breaking
eggs into small pieces. Set eggs aside. Wash and dry wok well. Heat
remaining 3 tablespoons corn oil and 1 teaspoon salt in wok over high heat.
Add mushrooms, and cook about 30 seconds. Add carrots, and cook about 30
seconds. Add cabbage, and cook about 1 1/2 minutes. Add cooked pork and
eggs, and heat while stirring to combine until just warm. Add scallions, and
stir until just heated. Add 3 tablespoons of the reserved water, cornstarch,
and sesame oil mixture to the wok; stir to combine, and allow to slightly
thicken. Remove from heat.
3. Meanwhile, steam mu-shu pancakes in a bamboo steamer or heat in a
microwave wrapped in plastic for 30 to 60 seconds on full power. Spread each
pancake with plum sauce, and fill with about 1/2 cup of mu-shu pork mixture.
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linda/tennessee (1:59:36 pm) : TASTE
SHOW #TS4083
SWEET CREPES
1/2 cup all-purpose flour
1/4 cup sugar
Pinch salt
2 eggs
2/3 cup milk
1 tablespoons unsalted butter, melted
Clarified butter or vegetable oil, for greasing skillet
In a bowl whisk together flour, sugar, salt, eggs, milk and butter
until smooth. Let batter sit 30
minutes before using.
Heat a 7-inch skillet, preferably nonstick, over medium-high heat and
brush with clarified butter or oil.
Swirl 3 tablespoons of batter over bottom of pan, tilting to spread
evenly. Cook until center is set and
edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn
crepe and brown second side 30
seconds. Slide crepe out onto a plate. Repeat with remaining batter,
stacking crepes as you finish
them.
Yield: 12 7-inch Crepes
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Linda/Tennessee (2:17:53 pm) :
Restaurant Style Fried Rice
4 green onions
2 eggs
1 cup rice
3 tbsp soy sauce
1/2 cup green peas
1/2 cup almonds
1/2 cup shrimp
1/2 cup Char Siu
-or-
1 cup Char Siu
Use 1 cup of rice in 1-3/4 cups water. Boil the rice, uncovered, until
bubbles stop forming on surface, then cover the pot and simmer until the
rice is well done (about 20 minutes). Once the rice is done, go over it
with a fork to break up any lumps (which are common with short-grain rice).
Stir-fry the 1/2 cup of cooked small shrimp, 1/2 cup peas, and 1/2 cup
slivered almonds until heated. Remove from pan and set aside.
Chop the 4 green onions into small circles, and stir-fry them. Scramble
two eggs and add them after the green onions. Stir-fry this mixture
until the eggs are softly set (breaking up the egg into smaller chunks.
Remove from pan and set aside also.
Heat Char Siu up, and set it aside. Add 4 tbsp oil to the wok and then
start adding rice and stir-frying, about 1/2 cup of rice at a time (make
sure the rice doesn't stick). Mix in the soy sauce, then the shrimp,
peas and almonds. Then mix in the Char Siu and eggs/green onions mixture.
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Betsy at TKL (2:18:35 pm) :
From: "Steve Loring" LORING@psl.nmsu.edu
Subject: Mandarin Hot and Sour Soup
Date: Mon, 5 Dec 1994 16:14:42 GMT
The following recipe is derived from "The Yan Can Cook Book" by
Martin Yan.
MANDARIN HOT AND SOUR SOUP
8 cups chicken stock
1/4 lb lean pork, shredded
2 dried black mushrooms, soaked and shredded
2-3 slices of fresh ginger
2-3 dried Mo-er fungus (cloud ears, tree ears), soaked and shredded
1/4 lb (optional) bean curd (tofu), cut into 2"x1/4"x1/4" pieces
2 Tablespoons mushrooms, sliced
1/2 cup vinegar (rice wine vinegar is very good)
1 teaspoon ground white pepper
1 teaspoon sesame oil (the dark brown, roasted type--not clear)
3/4 teaspoon sugar
1 Tablespoon dark soy sauce
1 teaspoon chili oil (optional)
2 eggs, lightly beaten
2 green onions, shredded
4 Tablespoons cornstarch mixed in 3 tablespoons water
Bring soup stock to a boil in a large pot and add shredded pork, black
mushrooms, ginger, and Mo-er fungus. Cook 2 to 3 minutes. Discard
ginger.
Add remaining ingredients, except eggs, green onions, and cornstarch
solution. Reduce heat and simmer 2 minutes. Add cornstarch solution
and cook until soup is thickened and clear.
Remove from heat and slowly stir in beaten eggs. Garnish with
shredded green onion. Serve immediately. Serves eight.
Remarks: This is delicious and thick. You can add 1 slice of cooked
ham, shredded, and up to 3/4 tsp salt (according to taste). The pork can
be omitted for an excellent meatless soup. Leftover soup stores well for
a few days in the refrigerator.
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Linda/Tennessee (2:21:07 pm) : Hot & Sour Soup
Ingredients:
. 7 1/2 cups chicken broth - use canned over cubes
. 1/4 - 1/2 lb. pork - shredded
Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry
. 3 cups hot water
. 20 small dried wood ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms
. 6-12 oz. fresh mushrooms - sliced
. 1-2 cans water chestnuts - sliced
. 1 carrot - shredded
. 1 can bamboo shoots - shredded (optional)
. 1/2 - 3/4 lb. tofu - shredded
. 6 tbsp. cornstarch
. 6 tbsp. COLD water
. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar
. 1 egg - beaten
. 1/2 - 1 tsp. black pepper
. 1/2 - 1 tsp. white pepper
. 2 - 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)
Directions:
Preparation:
1. Start heating chicken broth on low heat.
2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.
3. Add wood ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.
4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.
5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
wood ears. If the wood ears are too large to fit on a soup
spoon cut them.
6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.
Making the soup:
1. Bring the chicken broth to a full boil and reduce heat to
medium.
2. Add all of the vegetables (wood ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.
3. Add pork (with marinade) and tofu and wait until soup is
boiling.
4. Add Worcestershire sauce and vinegar.
5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.
6. Stir beaten egg into soup.
7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.
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Betsy at TKL (2:23:22 pm) :
I'm sorry I don't know the source of this recipe. The title is the title,
not a comment of mine, but I have made it and it is wonderful! - Betsy
The Best Hot and Sour soup ever!
Serves: 4-6
Ingredients:
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (about 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper
Preparation:
1. Rehydrate the dried ingredients (15 minutes: in lukewarm water
for the shiitakes, and in boiling water for the lily buds and tree
ears). Heat the chicken broth (if it's canned, prepare it).
2. Mince the garlic and ginger root and combine them. Shred the pork
loin. Shred the bamboo shoots. Combine the cornstarch and the
water. Chop the green onions. Lightly beat the eggs.
3. Heat oil in wok (medium), add the garlic and ginger, stirring 30
seconds.
4. Add the pork, cooking until it loses its pink color.
5. Add the soy sauce, cook for 1 minute more.
6. Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir
quickly for 1 minute.
7. Stir in chicken broth, sherry, and vinegar.
8. Stir cornstarch/water mix one last time and add it to the soup.
9. Add the tofu and bring the soup to a boil.
10. Turn the heat to low, add the green onions.
11. Add the beaten eggs in a slow stream, stirring several times.
12. Turn off the heat and add the sesame oil, chili oil, white
pepper. Season to taste and serve immediately.
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(2:26:57 pm) :
Wonton Soup
Servings: 4
Ingredients:
6 oz ground pork, not too lean
2 oz peeled shrimp, finely chopped
1 tsp light brown sugar
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp light soy sauce
1 tsp finely chopped scallions
1 tsp finely chopped fresh ginger
24 ready-made wonton skins
3 cups basic stock (see recipe below)
finely chopped scallions, for garnish
In a large bowl, mix the pork and shrimp with the sugar, wine or sherry,
soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30
minutes.
Place about 1 tsp of the filling at the center of each wonton skin.
Wet and join the edges of each wonton, pressing down with your fingers to
seal, then fold each wonton over.
To cook, bring the stock to a rolling boil in wok or saucepan, add the
wontons and cook 4-5 minutes. Season with the soy sauce and garnish with
scallions. Serve.
Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
Wheeler, page 81
Basic Stock
Ingredients:
1 1/2 lb chicken pieces
1 1/2 lb pork spareribs
15 cups water
3 pieces fresh ginger, unpeeled and crushed
3 scallions, each tied into a knot
3 Tbsp Chinese rice wine or dry sherry
Trim off any excess fat from the chicken and spareribs. With a sharp
knife, chop them into large pieces.
Place the chicken and spareribs in a large pot or pan with the water. Add
the ginger and scallion knots.
Bring to a boil and, using a strainer, skim off the froth. Reduce the heat
and simmer, uncovered, for 2-3 hours.
Strain the stock, discarding the chicken, pork, ginger, and scallions; add
the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate
the stock when cool. It will keep for up to 4-5 days. Alternatively, it can
be frozen in small containers and defrosted when required.
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Donna/TN (2:29:58 pm) : Sweet and Sour Sauce
4 teaspoons cornstarch
1 cup water
1/2 cup distilled white vinegar
1/2 cup sugar
1/4 cup tomato paste
Combine all ingredients in small saucepan. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute, stirring constantly. Can be stored for
up to eight hours in the refrigerator.
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linda/tn (2:59:45 pm) : * Exported from MasterCook *
Pot Sticker Dipping Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Chinese
Pot Stickers Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons dark soy sauce
4 tablespoons water
1 teaspoon white vinegar
1 tablespoon garlic -- chopped
1/2 tablespoon fresh ginger -- minced
1 teaspoon hot oil or hot oil paste
1 dash white pepper
Combine the ingredients. Make sauce a day ahead of time to allow flavours to
blend.
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linda/tn (3:02:06 pm) : Chinese Pot Stickers
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Appetizers
Pot Stickers To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork or chicken
1/4 pound 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 Tablespoon fresh ginger -- grated
2 cloves garlic -- minced
generous splash of chinese rice wine (or
-- mirin)
generous splash of soy sauce
wonton wrappers
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
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linda/tn (3:04:03 pm) :
Pot Stickers #3
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Appetizers
Pot Stickers To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork
1 8 oz can water chestnuts -- drained/minced
1/4 cup soy sauce
8 green onions -- fine chop
1 garlic cloves -- minced
1. Combine ingredients in bowl.
2. Place 2 tsp filling in centre of wrapper. Brush edge with water. Fold
wrapper over filling to form triangle Pleat edges and press to seal. 3. Heat
1 Tablespoon vegetable oil in heavy skillet over med-hi heat.
4. Stand stickers in pan and cook 5 minutes til bottoms are crisp & brown.
5. Add enough water to just cover bottom of pan, cover and steam 8 minutes.
Notes: Will fill 32 won ton wrappers
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SueA, CA (3:04:24 pm) : Spicy Sichuan Peanut Sauce
Gourmet December 1994
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh gingerroot
1 1/2 teaspoons Asian chili paste or 1 teaspoon dried hot red pepper flakes,
or to taste
1 tablespoon hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
In a blender or food processor blend all ingredients with salt to taste
until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce
keeps, covered and chilled, 1 week. Makes about 2 1/2 cups.
To use peanut sauce. Boil 1 pound Asian noodles or spaghetti until al dente
and drain in a colander. Rinse noodles under cold water until cool and
drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to
taste. Serves 4 to 6.
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J-M, Me (3:06:13 pm) : This is from Friedas.com. They have a small, but nice
variety of interesting recipes.
Festive Yellow Rice
1 cup long-grain rice
1 3/4 cups coconut milk
1 stalk lemon grass, bottom 6 inches only
2 bay leaves
1/2 tsp. fresh turmeric, ground, or turmeric powder
1/4 tsp. salt
Parsley sprigs as garnish (optional)
Wash and drain the rice several times until the water runs clear. Add the
coconut milk to a heavy saucepan. Add
the rice, lemon grass, bay leaves, turmeric, and salt; stir. Bring slowly to
a boil. Cook, covered, over low heat for
approximately 20 minutes or until the liquid is absorbed by the rice.
Place the partially cooked rice in a rice steamer or on aluminum foil in a
Chinese steamer. Steam for
approximately 20 minutes or until it is quite soft and ready to eat. Remove
the bay leaves and lemon grass. Serve
hot or at room temperature with optional garnish. Makes 4 to 6 servings.
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linda/tn (3:19:54 pm) : * Exported from MasterCook II *
Almond Biscuits
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Biscuits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups all-purpose flour
2 Teaspoons baking powder
1/2 Cup margarine or butter
1 Cup granulated sugar
1 egg
1 Teaspoon almond essence
blanched almonds for decoration
beat egg for glazing
Sift the flour, baking powder and salt into a bowl. Cream the margarine
( or butter) and sugar together until light, white and fluffy. Beat in
the egg and almond essence. Stir in the sifted dry ingredients to make a
stiff dough.
Form the mixture into balls about 1 - 1. 5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.
Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until
golden. Cool on a wire rack. This quantity makes about 45 biscuits.
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Nancy/CA (3:29:47 pm) : Not exactly lowfat, but you could probably simmer
the ribs before you put them in the pan with the sauce.
* Exported from MasterCook *
Chinese Barbecued Spareribs
Recipe By : Nancy's Kitchen
Serving Size : 4 Preparation Time :1:30
Categories : Beverage Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork spareribs cracked at 2-3 inch lengths -- and separated
2 medium-size yellow onions -- sliced
1/4 cup plus 1 tablespoon tamari soy sauce
1/4 cup plus 1 tablespoon water
3 tablespoons hoisin sauce
2 tablespoons light honey
1 teaspoon five-spice powder
1/8 teaspoon ground ginger
Arrange ribs in shallow roasting pan. Combine remaining ingredients in
medium bowl and mix well. Pour over ribs, turning to coat completely. Let
ribs marinate in refrigerator at least 8 hours or overnight.
Preheat oven to 325 degrees F. Bake ribs in sauce, turning three or four
times, for 1 1/2 hours. (Sauce remaining in roasting pan after cooking can
be reduced over high heat and used to glaze ribs).
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Linda/ tennessee (4:13:21 pm) : Pad Thai (3)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
noodles - vermicelli or rice noodles ~ 6
oz.
2 T. peanut butter
5 T. soy sauce or tamari
1 T. brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
peanuts
1/3 cup vinegar
quartered lime
Cook, rinse and refrigerate the noodles ahead of time.
In a bowl mix the PB, soy, and sugar.
In the wok, saute the scallions and garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry them
for about 5 minutes. Then add the stuff in the bowl, and the vinegar.
Cook this for a couple more minutes. Last, add the eggs and peanuts, and
heat until hot. Serve with the lime wedges on the side.
- - - - - - - - - - - - - - - - - -
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Betsy at TKL (7:03:31 pm) :
Date: Sun, 28 Jan 1996 19:01:08 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Prawns in Black Bean Sauce (See Jup Ha Kow)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Seafood
Ceideburg 2
1 pound Medium prawns
1/2 teaspoon Salt
1 Green pepper -- cut in 1-inch
2 tablespoons Salted black beans
1 Clove garlic -- minced
2 tablespoons Fresh ginger root -- minced
1/4 cup Chicken stock
1 teaspoon Cornstarch
2 tablespoons Oil
Preparation: Shell, devein and clean prawns. Blot dry. Cut along back side,
but don't cut through. Wash and rinse black beans 2 or 3 times. Combine with
garlic and ginger and mash together until pasty. Add stock and cornstarch.
Set aside.
Cooking: Heat wok. Add 1 tablespoon oil and reheat. Stir fry green pepper
for 1 minute. Set aside. Add 2 tablespoon oil to wok and heat. Stir fry
prawns and salt until prawns turn pink. Add black bean mixture and stir
until thickened. Add green pepper, stir and serve.
Do-ahead notes: Do through preparation.
Yield: 4 servings
From "The Chinese Village Cookbook." A practical guide to Cantonese country
cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.
Posted by Stephen Ceideberg; January 10 1992.
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Betsy at TKL (7:04:08 pm) :
Date: Sun, 28 Jan 1996 19:01:08 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Prawns with Lobster Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Seafood
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Prawns
1 1/2 tablespoons Fermented black beans
1 Clove garlic; minced
1 slice Ginger root
1 slice Fresh ginger
1 teaspoon Sugar
3 tablespoons Oil
1/2 pound Ground pork -- (NOT sausage!)
2 teaspoons Hot bean paste
2 tablespoons Oyster sauce
1/4 teaspoon Salt
2/3 cup Water
1 Egg
1 Scallion -- chopped
Shell, devein and rinse prawns. slice in half lengthwise (butterfly them).
Mash bl. bean sauce with garlic, ginger and sugar. SEt aside. Add 3 T. oil
to wok. Cook pork 2 min. til not pink. Add bl. bean mix. Add prawns and cook
1/2 min on HOT. If you lke add tinch of HOT BEAN PASTE (option al); Ad
oyster sauce, salt and water. Bring to a boil , cover wok and cook for ONE
MINUTE. Stir in one raw egg, add scallions. Mix a little cornstarch with
water. Add to wok. Stir til gets somewhat thick.
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Betsy at TKL (7:12:15 pm) :
Subject: Re: mm-recipes Home page
From: Marni Tuttle tuttle@ug.cs.dal.ca
To: mm-recipes@idiscover.net
Date: Wed, 3 Jan 1996 17:25:02 -0400
Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta, Salads
Yield: 4 servings
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
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.
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Betsy at TKL (7:13:06 pm) :
Subject: Re: mm-recipes Home page
From: Marni Tuttle tuttle@ug.cs.dal.ca
To: mm-recipes@idiscover.net
Date: Wed, 3 Jan 1996 17:25:02 -0400
Title: Chinese: Steamed Prawns with Black Beans (See Jup Jing Ha)
Categories: Main dish, Shrimp, Fish, Chinese
Yield: 4 servings
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
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.
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Betsy at TKL (7:15:18 pm) :
Subject: Re: mm-recipes Home page
From: Marni Tuttle tuttle@ug.cs.dal.ca
To: mm-recipes@idiscover.net
Date: Wed, 3 Jan 1996 17:25:02 -0400
Title: Gingered Chinese Noodle Soup
Categories: Soup, Main dish, Oriental, Ethnic
Yield: 3 servings
3 oz Cellophane noodles
2 tb Vegetable oil
1 Medium onion, sliced
2 Thin carrots sliced diag.
1 ts Minced fresh ginger
3 c Chicken stock
1 1/2 c Water
1 c Ham cut into julienne
1 c Shredded watercress leaves
1/2 c Thinly sliced mushrooms
1 c Snow peas
1 ts Oriental sesame oil
1 ts Rice vinegar
2 Green onions thinly sliced
1 tb Soy sauce
Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5
minutes. Drain thoroughly.
Heat oil in wok or deep large skillet over medium high heat. Add onion and
carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds.
Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water
cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let
steep 2 minutes. Add snow peas, cover and let steep until vegetables are
crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red
pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green
onions.
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Betsy at TKL (7:42:59 pm) :
Date: Sat, 13 Aug 1994 14:20:11 CST
From: PHYLLIS BRAUN pbraun@INK.ORG
Subject: Re: Egg Drop Soup
CHINESE EGG-DROP SOUP
1 quart chicken broth
3 water chestnuts, sliced thin
1/8 t. ground ginger
1 t. cornstarch
3 eggs
2 T. dry sherry
Soy sauce to taste
Sliced scallions (onions)
Combine the broth, water chestnuts, ginger and soy sauce. Bring to a
boil. Lower heat. Mix the cornstarch with 2 T. water and add to the soup,
stirring constantly. Beat the eggs together with the sherry. Gradually
drizzle the egg into shreds. Sprinkle with sliced scallions.
Serves 4.
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Betsy at TKL (8:00:03 pm) :
Newsgroups: rec.food.cooking
From: john.gradijan@megasystem.com (John Gradijan)
Date: Fri, 23 Dec 1994 03:48:00 -0800
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
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Betsy at TKL (8:03:58 pm) :
Newsgroups: rec.food.recipes
From: jmcewen@uhunix.uhcc.hawaii.edu (Jan McEwen)
Date: Fri, 28 Oct 1994 21:22:00 +0000
From _Madame Chu's Chinese Cooking School_ by Grace Zia Chu:
Braised Eggplant, Szechuan Style
1 large eggplant
2 Tb bean sauce
2 Tb hot bean sauce with chili
1 tsp sugar
1/4 c vegetable oil
1 Tb ginger, minced
4 cloves garlic, minced
1/4 lb ground fresh pork (1/2 c)
Peel eggplant. Cut across eggplant into 1 1/2 inch slices. Cut each
round slice into 4 pieces. Then cut each of these in two places, not
cutting quite through so eggplant will cook evenly. Combine with the
bean sauce, hot bean sauce with chili, and sugar with 1/4 c cold water.
Heat vegetable oil in a wok or skillet, then add ginger and garlic. Mix
a few times. Immediately add pork and stir fry for 2 minutes. Add
eggplant and stir fry until all eggplant is coated with oil, about 4-5
min. Add the already mixed sauce and mix well, then add 3 Tb water.
Cover, turn the flame down to low, and cook for about 5 min. Serve hot.
You may wish to make it a little milder by adding less hot bean
sauce...or perhaps more, to make it hotter.
4-6 servings
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Peggy, WA (8:19:21 pm) :
BEEF WITH GINGER AND ONIONS
450 grams beef (use a good cut like filet, which has no gristle or
fat)
1 tsp. salt
1/8 tsp. pepper (or to taste)
1 1/2 Tbsp. corn flour
1 egg white
2 large onions, sliced into thin rings
1 Tbsp. ginger, grated fine
---------------
1 Tbsp. sugar
3 Tbsp. water
2 Tbsp. soy sauce
---------------
2 tsp. corn flour
2 Tbsp. water
2 Tbsp. sherry, medium dry
---------------
1/4 cup sesame oil
2 Tbsp. vegetable shortening
1) Cut the beef into thin strips (approx. 1 1/2 to 2 inches x 3/16-inch).
I find it easiest to first slice the beef into 3/16-inch layers, and then
slice the layers into 3/16-inch wides strips, and then if the strips are
too long, slice the strips in half (or thirds). Put the beef strips into
a bowl.
2) Mix the salt and pepper together in a small bowl and then sprinkle
this over the beef strips and mix well. Add the first amount of corn
flour (1 1/2 Tbsp.) and mix well. Add the egg white and mix well. Set
the bowl by your stove in position 1.
3) Put the sliced onions and grated ginger in a bowl together in position
2 by your stove.
4) Mix the sugar, soy sauce and 3 Tbsp. of water together in a small bowl
or cup and place in position 3 by your stove.
5) Mix the 2 tsp. corn flour, the sherry and 2 Tbsp. of water in a small
bowl or cup and place in position 4 by your stove.
6) Heat the sesame oil in a large frying pan or wok over high heat. When
hot, stir-fry the beef for 1 1/2 minutes. Take the pan from the heat
while you remove the beef from the pan into a clean bowl. Put this bowl
between the soy sauce bowl and the sherry bowl.
7) Return your pan to the heat and add the vegetable shortening. When
melted, stir fry the onions and ginger until the onions are tender. (This
is a tricky part, because you don't want to overcook the onions and yet
you don't want to undercook them either. I would say 5 minutes is about
the maximum time, but be careful. They should lose their hard round
shape. Taste them if you're not sure. Cook them until they are no longer
sharp.).
8) Add the soy sauce mixture and mix well.
9) Return the beef to the pan and mix well.
10) Add the sherry mixture to the pan and mix well for about 1/2 a
minute.
Serve with white rice.
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Peggy, WA (8:22:36 pm) :
CHINESE FRIED RICE
Makes 3 to 4 servings.
** Stir Fry Ingredients **
2 tbsp sunflower or vegetable oil
225g (8oz) Cooked long grain rice
75g (3oz) Smoked lean bacon, finely diced
75g (3oz) Peeled prawns
2 size 3 eggs, beaten
100g (4oz) Fresh or frozen peas, blanched
6 Spring Onions
Salt and freshly ground black pepper
** To garnish **
Spring onion tassels
** Procedure **
1) Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and prawns.
Continue to cook for a further 5 minutes over a high heat.
2) Stir in the beaten eggs, peas and spring onions, and cook for a further
two minutes. Season to taste.
3) Serve piping hot, garnished with spring onion tassels.
Note: For best results, slightly undercook the rice. This will stop the
whole thing from becoming a slodgy mess.
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Peggy, WA (8:24:31 pm) :
Crab Rangoon
take a wonton wrapper lay it flat, then in a bowl mix cream cheese, crab
meat, 1/8 teespoon mince garlic, 1 tbs mince onion now mix all of these
ingredients up in the bowl now in another bowl you will need some egg
whites depending on how much you want to make will depend on the amount of
egg whites. also I forgot 1 pkg of cream cheese and 1 pkg of crab meat and
yes imatation crab will work. now cut the wonton wrappers in to 4, now
teaspoon some filling into the wrapper, use some egg white to pinch off
the top and seal the wrapper freeze the deep fry till golden brown.
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Peggy, WA (8:30:44 pm) :
RICE ON TOP OF THE WORLD
1 cup rice
2 cups chicken broth
5 cloves garlic
1 oz ginger
1 scallion
1 lb Flank Steak
Boil rice with chicken broth.
Sautee garlic,ginger,scallion together in a very hot pan.
Shape Flank steak into a ball. and broil under high heat for 10 minutes or
until brown.Layer the garlic mixture with the rice on top of the Flank
Steak.
Place the rice "on top of the world"
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Peggy, WA (8:35:19 pm) :
SEAFOOD DUMPLINGS
1/4 lb. scallops or firm white fish
1 tablespoon fresh ginger
1 tablespoon rice vinegar
2 green onions, chopped
12 or so wonton wrappers
Put all ingredients except wrappers in food processor or blender and
process until just blended. Put about a teaspoon filling inside each
wonton. Wet hands and seal each wonton. Place in a oiled steamer
basket (to prevent sticking) and steam about 3 minutes or until heated.
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Margaret, MA (9:34:12 pm) :
Shrimp with Green Peas (China)
1 lb. cleaned and deveined medium shrimp
1/4 tsp. salt
1/4 tsp. powdered ginger
1 tsp. sherry
1/2 egg white
1 Tbs. cornstarch
oil for frying
1/2 cup green peas
2 Tbs. oil
1-1/2 tsps. salt
1 Tbs. sherry
1/4 tsp. sugar
1.Parboil shrimps in salted water. Drain and season with ginger and sherry.
Mix with egg white.
2.Mix with cornstarch. Deep fry in 300 degree oil and drain.
3.In another pan heat 2 Tbs. oil. Saute shrimp for 1 minute. Add peas, salt,
sherry and sugar. Cook 1 more minute, stirring.
From: Memorex Library, International Recipes
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Margaret, MA (9:34:56 pm) :
Sweet and Sour Pork (China)
1-1/2 lbs. pork, cut into 1" cubes
2 cups water
1 tsp. salt
1/4 cup soy sauce
1 clove garlic
1/3 cup sugar
1/4 cup cornstarch
1/4 cup cider vinegar
1/3 cup pineapple juice
2/3 cup pineapple chunks
2 Tbs. sherry
1.Place pork, water, salt, soy sauce and garlic in saucepan and bring to a
boil. Reduce heat, cover and simmer about 50 minutes. Discard garlic. Drain
broth and reserve.
2.In a pan, blend sugar, cornstarch, vinegar and pineapple juice until
smooth. Gradually stir in meat broth and cook, stirring until thickened and
transparent.
3.Add pork cubes, pinapple and sherry. Serve with white rice.
From: Memorex Library, International Recipes
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Margaret, MA (9:35:33 pm) :
Oriental Flank Steak (China)
1 flank steak, trimmed
1/2 cup soy sauce
3 Tbs. oil
3 Tbs. honey
1 tsp. grated fresh ginger
1 clove garlic, crushed
1.Place steak in glass dish. Combine all remaining ingredients and pour over
meat. Let stand several hours, turning occasionally.
2.Broil steak or grill over hot charcoal about 5 minutes per side for rare.
Cut steak into thin slices on the diagonal.
From: Memorex Library, International Recipes
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SueA, CA (00:16:15 am) :
Vegetables and Vegetables
broccoli flowerets, parboiled and crisped
celery, cut into sticks
canned baby corn
cucumber, cut into sticks
cherry tomatoes
Dip
2 tablespoons sesame paste (or peanut butter)
1/2 tablespoon vinegar
1/2 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon sour cream
Mix Dip ingredients until smooth and arrange with vegetables on platter. Any
other fresh, crisp vegetables such as carrots, turnips, cauliflower, etc.
may be used.
from Don`t Lick The Chopsticks
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SueA, CA (00:25:06 am) :
Zucchini With Water Chestnuts
Ingredients
2 large zucchini
1/2 cup whole water chestnuts
3 tablespoon vegetable oil
2 teaspoons salt
1/2 teaspoon sugar
Prepartation
Wash zucchini but do not peel, then slice into thin rounds, to make 4
cups.Slice water chestmuts into thin rounds
Cooking Procedure
Heat oil in wok or skillet. Add zucchini and mix until all the pieces are
coated with oil. Add salt and sugar. Mix and cook for about 3 minutes. Add
the water chestnut slices, and mix again. Dish and serve.
Tips
Zucchini with water chestnuts can be eaten hot or at room temperature. Try
it at least once at room temperature: you will be surprised how pleasant it
tastes, and you will be spared unnecessary last-minute cooking worries.
from Madame Chu's Cooking School
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END OF FILE - Part 2 (of 2)
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