Szechuan Chicken
4 Chicken breasts*, skinned an
1 1/2 tablespoon White-wine vinegar
3 tablespoon Cornstarch
1 teaspoon Sugar
1 tablespoon Vegetable oil
1/4 cup Water
3 Cloves garlic, minced
6 Green onions, cut into 1" pi
5 tablespoon Soy sauce (low salt)
1/8 teaspoon Cayenne or to taste
Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer. Makes 4 servings.
General Tso's Chicken
1/2 cup Cornstarch
3 pound chicken*
1/4 cup Water
1/4 cup Dark Soy Sauce
1 1/2 teaspoon Minced Ginger
1 teaspoon White Pepper
1 1/2 teaspoon Minced Garlic
1 Egg
1/2 cup Dark Soy Sauce
1 cup Cornstarch
1/4 cup White Vinegar
1 cup Salad Oil
1/4 cup Cooking Sherry
2 cup Sliced Green Onions
1 1/2 cup Hot Chicken Broth
16 Small Hot Dried Peppers
1 tablespoon MSG, (optional)
3/4 cup Refined Sugar
*Dark deboned in chunks I divided recipe portions (above) to make
it easier to pre-prepare. To make Sauce, mix cornstarch and water
together. Add garlic, ginger, sugar, soy sauce, vinegar and wine.
Then add broth and MSG and stir 'til sugar dissolves. Refrigerate
'til needed. In separate bowl mix chicken, soy sauce and pepper.
Stir in egg. Add cornstarch until chicken is coated evenly. Add
oil to help separate chicken pieces. Divide chicken in small
quantities and deep-fry @ 350 until crispy and light brown. (Do
not overcook; watch temp, stir fry or meat will toughen). Drain
on paper towels. Place a small amount of oil in wok and heat 'til
just hot. Add onions and peppers and stir-fry briefly (peppers will
give off acrid smoke..be careful). Stir sauce; add to wok. Add
chicken and cook just 'til sauce thickens. Makes 6 servings.
Mongolian Beef
2/3 pound Flank steak
~MARINADE~
1 teaspoon Rice wine or dry sherry
1 tablespoon Soy sauce
1 tablespoon Vege. oil
1 teaspoon Sesame oil
1/4 teaspoon Baking soda
1 teaspoon Cornstarch
1/2 teaspoon Sugar
~FRYING AND SAUCE INGRED~
4 cup Oil, for deep frying
1 ounce Rice noodles
1 tablespoon Hoisin sauce
1 tablespoon Hot bean sauce
1 teaspoon Cornstarch
1/2 cup Water
10 Green onions, chop 1-1/2"
Use a cleaver to slice beef across grain and at an angle into thin
strips. Combine marinade ingredients in a med. bowl. Add beef strips;
mix well. Let stand at least 1 hr. Heat oil in a wok over high
heat to 350. Gently loosen roll of rice noodles with your fingers
and break into 2 portions. Carefully lower half the noodles into
hot oil with a slotted metal spoon or in a lg. strainer and press
under oil 2 seconds. Immediately remove puffed noodles from wok with
slotted spoon or strainer; set aside to cool. Repeat with remaining
half of rice noodle roll. Break cooled noodles into 2" lengths and
arrange on a platter. Remove oil from wok except 5 tb Heat oil
remaining in wok over high heat 30 seconds. Stir-fry marinated
beef until very lightly browned. Remove with slotted spoon; set
aside. Remove all but 2 tb. oil from wok. Add hoisin sauce, hot
bean sauce, cornstarch and water to oil remaining in wok. Bring to
a boil over med. heat. Add green onions and cooked beef. Stir-fry
30 seconds. Spoon over noodles. Serves 6.
Szechuan Shrimp
1/2 cup Scallions, minced
3 tablespoon Dry sherry
3 tablespoon Water
1/2 cup Catsup
1 tablespoon Soy sauce
1 tablespoon Cornstarch
1/4 tablespoon Hot pepper sauce
1 pound Shrimp, cleaned
1/4 tablespoon Minced ginger root
1-1/2 tablespoon Sesame oil
3 cl Garlic
2 tablespoon Sugar
1/2 cup Bamboo shoots, minced
1-1/2 cup Oil
Combine Scallions, bamboo shoots, garlic, ginger and pepper sauce.
Combine sugar, catsup, sherry, soy sauce and sesame oil. Mix
cornstarch and water. Heat some of the oil in wok or skillet. Add
the shrimp, (cut large ones into smaller pieces) Stir-fry until done.
(about 2 minutes) Drain Shrimp and reserve both oil and shrimp. Heat
2 TBSP of oil and add scallion mixture. Stir-fry about 1 minute then
add shrimp. Stir-fry about 30 seconds then add catsup mixture.
Stir-fry about 30 seconds and add cornstarch mixture. Stir and cook
until it is slightly thickened..then serve over rice. Makes 4 servings.
Szechuan Broccoli
1 tablespoon Soy sauce
1 tablespoon Rice wine vinegar
1/2 teaspoon Sugar
1 tablespoon Sesame seeds
2 teaspoons Vegetable oil
1/2 teaspoon Red pepper, crushed
1/2 teaspoon Ginger
2 Garlic cloves
5 cups Broccoli
Combine soy sauce, rice wine and sugar in bowl and set aside. Heat (medium)
skillet, and add sesame seeds. Cook for 1 minute. Remove seeds and set aside.
Add oil, red pepper, ginger (crushed) and garlic (crushed) for 30 seconds. Add
broccoli for 1 minute. Add soy mixture. Cover and cook for 2 minutes.
Sprinkle with sesame seeds and serve. (Serves 4)
