see chinese cooking tips

Beef in Teriyaki Sauce Recipe Ingredients: 300 g beef, slice into strips 1 large red pepper (cut into strips) or 1 medium sized onion (cut into strips) 2 tsp. chopped garlic 1/4 tsp. ground ginger or several strips of fresh ginger 2 tsp. cooking sherry or Chinese cooking wine 3-4 tbsp. your-favourite-brand teriyaki sauce (EBARA brand tastes quite good) 1 tbsp. vegetable cooking oil 1 tsp. cornstarch in 3-4 tbsp. water Procedures: Heat cooking oil over high heat. Add garlic and ginger to cook for 1 min. If using onion, add it together with the garlic and ginger. Add beef, brown lightly and then add sherry. Stir fry till beef is more or less done. If using red peppers, add the red peppers now. Lower heat to medium or medium high. Add the teriyaki sauce. Mix the sauce well with the beef and red peppers. Stir fry for about 3-5 mins until the red pepper is cooked but is still crispy. Add the cornstarch mixture and cook until sauce thickens. Serve with steamed white rice. About 4 servings. Note: This dish is our own concoction. This dish can be cooked very quickly and yet taste good.

Beef With Broccoli Ingredients: 1/2 lb broccoli 15 oz of beef, cut length wise. 1 egg white 1 tbsp cornstarch 1 1/2 tbsp of soy sauce 1/2 tsp salt 1 tbsp of dry sherry 1/3 cup of oil 1 clove of garlic smashed and minced Green onions to garnish (chopped) Sauce: 1/4 cup of oyster sauce 1 tbsp seasme seed oil 1 to 1 1/2 tbsp soy sauce 1 tbsp dry sherry pinch of sugar Corn starch solution 1/3 cornstarch to 2/3 water 1/2 tsp MSG if wanted. You can add a little Chinese style chicken stock too. Marinate the beef in egg white, cornstarch, soy sauce,salt, and sherry,set aside for 10 minutes. Blanch the broccoli untill 3 minutes,set aside. Heat 1/4 cup of oil in your wok or pan and stir frie the beef, about 25 sec,no longer ! Remove and drain. Heat 3 tbsp of freash oil and heat throuh the broccoli, coat completely with oil. Return the beef and then add the sauce ingredients. Heat through. Thicken with cornstarch solution. Serve. Some Variations; Instead of broccoli use: Tomatoe Snap peas String beans Napa Onions Cauliflower Peas and slivers of carrots Intead of beef use: Chicken Pork Lamb Use a combination of beef and pork, Beef and shrimp(adding shrimp last), beef and chicken, beef and lamb. Use Beer, wine or stock instead of sherry. Use a combination of sherry and shrimp stock. This is fantastic !

Sweet and Sour Chicken, Pork or Shrimp Cantonese-style I have been a student of worldwide cooking for many years. Over those years, I have taken several courses, including two terms of Chinese Cooking in 1979 from a Chinese woman working her way through college by teaching cooking out of her family cookbook. Certain fairly transparent changes were made to the recipes because of the difficulty in getting some of the authentic ingredients in the Midwest U.S. in the seventies. Even though those ingredients are easily obtainable at the bountiful quantity of Chinese grocery store across the country, The need is not there. A friend of mine who is the son of a licensed master chef from Korea and is, himself, now the owner his own of a Korean-Chinese restaurant (the family is Chinese, but lived in Korea before immigrating to the U.S.). has deemed my recipes as first quality. China is a large country with many regions, just like the U.S. What is called Sweet and Sour varies a lot from region to region. Cantonese Sweet and Sour dishes are the most common and one the most popular dishes in Chinese restaurants. Unfortunately, many of them are a too sweet, almost candied mess. This Cantonese-style one a very close to what is made in Taiwan in the home of the woman that taught me Chinese cooking. Only a couple of minor changes where made because the authentic ingredients were too hard to find the U.S. in 1979. 1 lb. PORK good quality, no fat, boneless meat. (Butt or loin is best) OR 1 lb. BONELESS CHICKEN BREAST OR 1 lb. SHELLED SHRIMP (see special shrimp marinade) A. 1/2 tsp. SALT 1/2 tsp. SOY SAUCE 1 Tbsp. CORN STARCH* 1 Tbsp. COLD WATER 1 EGG YOLK B. 1 GREEN PEPPER 2 CARROTS 2 ONIONS 1 can CHUNK PINEAPPLE or fresh if you wish C. 4 tbsp. VINEGAR 4 Tbsp. CATSUP 4 Tbsp. SUGAR 5 Tbsp. COLD WATER 5 Tbsp. PINEAPPLE JUICE 3 tsp. CORN STARCH 1 tsp. SALT 1 tsp. TOASTED SESAME OIL D. 1/2 cup or more CORN STARCH 4 cups OIL Procedure Pound pork or chicken with back of clever to tenderize, then cup it into 1" cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into 1/8" thick slices. Peel onion and cut into 1" squares. Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the 1/2 cup corn starch. When oil is hot, add meat and cook until golden brown, about 4 minutes. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total. Pour in C and cook until thickened. Turn off heat. Add meat and stir well. Serve immediately. NOTES: Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine, 2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn starch for a more authentic dish. Reduce amounts use in recipe by half. I sometimes make a special variation of this by combining two or three of the meats into Sweet and Sour Three Delights.

Spicy Pepper Beef MARINADE: 1/3 cup soy sauce 1/4 tsp. black pepper ********** 1/2 lb. beef cut into stir fry size pieces 3 tbls. vegetable oil 1/2 tsp. minced frest ginger 1/2 small green bell pepper, seeded and cut into matchstick pieces 1/2 small red bell pepper, seeded and cut into matchstick pieces 1/2 tsp. sugar 1/4 tsp. salt 1/4 tsp. black pepper 1/8 tsp. ground toasted Sichuan peppercorns (optional) 1 tsp. sesame oil Hot cooked rice PREPARATION: Combine marinade ingredients in a medium bowl. Add beef and stir to coat. Set aside for about 30 minutes. COOKING: Place a wok or wide frying pan over high heat until hot. Add 2 tbls. of the vegetable oil, swirling to coat the sides. Add ginger and cook, stirring, until fragrant, about 5 seconds. Add beef and stir-fry for 2 minutes or until barely pink. Remove beef and set aside. Add the remaining 1 tsp. vegatable oil to wok. Add green and red bell peppers and stir-fry for 1 minute or until crisp-tender. Return beef to wok. Stir in sugar, salt, pepper peppercorns, and sesame oil. Serve over rice.` To be fair, I found this in A Wok for All Seasons by Martin Yan. This serves about 3 to 4.

Teriyaki Beef serves two people: approx. 1 lb skirt beef steak 1 cup teriyaki sauce 2 tablespoons soy sauce 1/2 tsp ground ginger 1 tsp ground black pepper 1/2 tsp fresh minced garlic 2 tblspn oyster sauce 1 tblspn black bean sauce 1/4 cup sesame oil 4 oz onion (1/4" jullienne") 6 oz broccoli florets ------------------------------ cut skirt steaks into 1" cubes and combine all above ingredients in mixing bowl. mix thouroughly and let marinate for at least a half hour at room temp. refrigerate until needed. when ready to cook, seperate beef only from marinade (save everything else). in a wok, heat up about a 1/4" of olive oil. add beef and cook 3/4 done. add marinated vegetable (broccoli and onion). cook until beef is done, then add approximately 1 cup (or as much as desired) of marintate to beef and veggies. cook over low flame to slight boil. serve over rice with wonton noodles around edge of plate (or pasta bowl)

Bean Curd Dip Recipe By : Joanne Hush, Classic Chinese Cooking, pg 29 Serving Size : 6 Preparation Time :0:10 Categories : Appetizers Chinese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bean curd 1/4 cup plum sauce 2 teaspoons prepared Chinese mustard 1 teaspoon salt Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups. (Return to Recipe Index) -------------------------------------------------------------------------------- Birthday Noodles Recipe By : Joanne Hush, Classic Chinese Cooking, pg 66 Serving Size : 6 Preparation Time :0:15 Categories : Chinese Dishes Pasta Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh spinach 1/2 pound Chinese noodles 1 tablespoon sesame oil 1 cup vegetable stock 1 tablespoon dark soy sauce 1 teaspoon sesame oil 1/2 teaspoon cornstarch dissolved in 1 tsp cold water 1/2 teaspoon salt 6 eggs 2 tablespoons chives -- chopped Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve. Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve. Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes. While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately. (Return to Recipe Index) -------------------------------------------------------------------------------- Congee Recipe By : Joanne Hush, Classic Chinese Cooking, pg 155 Serving Size : 6 Preparation Time :1:45 Categories : Cereals/Grains Chinese Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup short-grain rice 8 cups cold water Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover, and reduce heat to simmer. Cook for 1 1/2 hours. Serve hot. (Return to Recipe Index) -------------------------------------------------------------------------------- Congee with Vegetables Recipe By : Joanne Hush, Classic Chinese Cooking, pg 155 Serving Size : 6 Preparation Time :0:30 Categories : Cereals/Grains Chinese Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Congee 1/2 pound spinach 1 egg 1 tablespoon ginger -- finely shredded 1 scallion -- thinly sliced 1 medium tomato -- coarsely chopped salt and pepper -- to taste Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato. Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately. (Return to Recipe Index) -------------------------------------------------------------------------------- Easy Sweet & Sour Sauce Recipe By : Serving Size : 6 Preparation Time :0:05 Categories : Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pineapple juice 1 1/2 tablespoons oil 1 tablespoon brown sugar 1 1/4 teaspoons soy sauce 1/2 teaspoon pepper 2 tablespoons milk vinegar Combine all ingredients in small bowl. Serving Ideas : Use as dipping sauce or to stir-fry vegetables (Return to Recipe Index) -------------------------------------------------------------------------------- Hoisin Dipping Sauce Recipe By : Joanne Hush, Classic Chinese Cooking, pg 189 Serving Size : 1 Preparation Time :0:05 Categories : Appetizers Vegetarian Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons hoisin sauce 2 tablespoons tomato catsup 1 teaspoon rice vinegar 1 teaspoon honey 1 teaspoon black soy sauce Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve. (Return to Recipe Index) -------------------------------------------------------------------------------- Hunan Chow Mein Recipe By : Carol Greenberg, Veggie Life, pg 55 Serving Size : 6 Preparation Time :0:30 Categories : Cereals/Grains Chinese Dishes Main Course Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 3 cloves garlic -- minced 1 tablespoon peanut oil 2 tablespoons soy sauce 1 teaspoon dried mustard 2 stalks celery -- sliced diagonally 2 cups baby bok choy -- chopped 1 red bell pepper -- chopped 8 ounces waterchestnuts -- sliced 1 cup vegetable stock 1 cup mushrooms -- sliced 4 cups white rice -- cooked In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice. (Return to Recipe Index) -------------------------------------------------------------------------------- Lo Mein Recipe By : Joanne Hush, Classic Chinese Cooking, pg 65 Serving Size : 4 Preparation Time :0:30 Categories : Chinese Dishes Pasta Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 dried Chinese mushrooms 1/2 pound Chinese noodles 3 tablespoons peanut oil 1 onion -- chopped 2 cups shredded cabbage 1 small zucchini -- in 1/2" cubes 3 tablespoons light soy sauce 1/2 cup reserved mushroom soaking liquid 1 teaspoon honey 1/2 teaspoon salt Soak the Chinese mushrooms in 1 cup of hot water for 30 minutes. Meanwhile, bring 4 quarts of waqter to boil in a large pot. Stir in the noodles and cook 3 minutes, just until tender. Drain, rinse in cold water, and toss with 1 tablespoon of peanut oil. Set aside. Remove the mushrooms, but strain and reserve 1/2 cup of the soaking liquid. Trim and discard the mushroom stems. Coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and set aside. Place ;a wok over medium-high heat. When it begins to smoke, add the mushrooms, onion, cabbage, and zucchini. Stir-fry for 2 minutes. Pour teh sauce over the vegetables. Add the reserved noodles and stir until heated through, about 3 minutes. Serve immediately. (Return to Recipe Index) -------------------------------------------------------------------------------- Manchurian Sauce Recipe By : Michael McDermott, Eat More, Weigh Less, pg 310 Serving Size : 1 Preparation Time :0:40 Categories : Appetizers Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 1/2 cup vegetable stock 1/2 cup green onion -- thinly sliced 1 teaspoon fresh ginger root -- minced 1 teaspoon garlic -- minced 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper) In a medium-sized bowl, combine all the ingredients and whisk until well blended. Regrigerate for at least 30 minutes before serving. NOTES : If you are watching your sodium intake, substitute one of teh low-sodium varieties of soy sauce, but keep in mind that these may still be quite high in salt. (Return to Recipe Index) -------------------------------------------------------------------------------- Mandarin Noodles Recipe By : Joanne Hush, Classic Chinese Cooking, pg 67 Serving Size : 6 Preparation Time :0:30 Categories : Vegetables Vegetarian Chinese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dried Chinese mushrooms 1/2 pound fresh Chinese noodles 1/4 cup peanut oil 1 tablespoon hoisin sauce 1 tablespoon bean sauce 2 tablespoons rice wine or dry sherry 3 tablespoons light soy sauce 1 teaspoon sugar or honey 1/2 cup reserved mushroom soaking liquid 1 teaspoon chili paste 1 tablespoon cornstarch 1/2 red bell pepper -- in 1/2 inch cubes 1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes -- rinsed and drained 2 cups bean sprouts 1 scallion -- thinly sliced Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside. Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside. Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately. NOTES : Because of the chili paste in the sauce, this is a rather hot dish. If you prefer less spicy food, cut down on the chili paste or leave it out entirely...the noodles are still delicious without it. (Return to Recipe Index) -------------------------------------------------------------------------------- Shui Mai Recipe By : Joanne Hush, Classic Chinese Cooking, pg 191 Serving Size : 24 Preparation Time :0:40 Categories : Appetizers Chinese Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons peanut oil 1 garlic cloves 1 teaspoon ginger -- minced 1 scallion -- chopped 1 onion -- coarsely chopped 1/2 small cabbage -- coarsely chopped 2 teaspoons thin soy sauce 1/2 teaspoon sesame oil 1 teaspoon rice wine or dry sherry 1 teaspoon cornstarch dissolved in 1 tsp cold water 24 dumpling wrappers, 3 inch diameter 1/2 cup parboiled or frozen green peas 10 lettuce leaves Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until teh sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool. Place a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon fo filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom. Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as tehy are finished and fill the remaining wrappers. Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy Soy Dipping Sauce. (Return to Recipe Index) -------------------------------------------------------------------------------- Spicy Soy Dipping Sauce Recipe By : Joanne Hush, Classic Chinese Cooking, pg 192 Serving Size : 24 Preparation Time :0:10 Categories : Sauces Appetizers Chinese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup bvegetable stock 1/2 cup light soy sauce 1 tablespoon rice wine or dry sherry 2 tablespoons sesame oil 2 tablespoons rice vinegar 1 tablespoon sugar or honey 1 teaspoon hot oil Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving. (Return to Recipe Index) -------------------------------------------------------------------------------- Spicy Vegetable Lo Mein Recipe By : Karin Levin, Vegetarian Times, pg 45 Serving Size : 6 Preparation Time :0:30 Categories : Chinese Dishes Main Course Pasta Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces soba noodles (or other flat Asian noodle) 2 teaspoons hot chili oil 2 teaspoons ginger root -- grated 2 cloves garlic -- minced 3 1/2 ounces shiitake mushrooms, pkg -- caps thinly sliced 1 medium red bell pepper -- in short thin strips 2 cups bok choy -- chopped 1/2 cup canned vegetable broth 6 ounces sugar snap peas or snow pea pods 2 tablespoons tamari or soy sauce 2 tablespoons seasoned or regular rice vinegar 1 tablespoon dark-roasted sesame oil 1/4 cup chopped peanuts or cashews -- optional Cook noodles according to package directions. Meanwhile, heat oil in large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring occasionally. Add broth and sugar snap peas; simmer until vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes. Add tamari or soy sauce, and vinegar. Drain noodles; add to skillet with vegetables. Add sesame oil; cook 1 minute, tossing well. Sprinkle with peanutes or cashews, if desired. (Return to Recipe Index) -------------------------------------------------------------------------------- Spinach Ravioli Recipe By : Jean-Marc Fullsack Serving Size : 6 Preparation Time :0:45 Categories : Appetizers Chinese Dishes Main Course Pasta Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomatoes -- peeled, seeded,diced 1 small onion -- oven roasted 1 cup mushrooms -- minced 2 teaspoons garlic -- minced 1/2 pound spinach leaves -- blanched, chopped 1/4 cup nonfat cottage cheese 3/4 cup tofu -- mashed 2 tablespoons fresh basil -- minced freshly ground black pepper salt -- to taste 48 eggless pot sticker skins In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms comploetely evaporates abnd the mixture is somwhat dry. Be careful not to burn it. Set aside to cool. In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt. On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal. Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the potsticker skin is al dente. Serve hot. (Return to Recipe Index) -------------------------------------------------------------------------------- Spinach-Filled Won Tons Recipe By : Joanne Hush, Classic Chinese Cooking, pg 186 Serving Size : 60 Preparation Time :0:45 Categories : Vegetables Vegetarian Appetizers Chinese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces fresh spinach 1 tablespoon peanut oil 1 garlic cloves -- minced 1/4 cup onion -- minced 10 water chestnuts, minced -- rinsed drained 1 pound won-ton wrappers (about 60) salt & pepper -- to taste Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or a salad spinner. Coarsely chop and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper. When the filling has cooled slightly, form the won tons. Dip you fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished won tons while shaping the remainder. Cook the won tons following the directions in the recipe - either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side. NOTES : Makes 60 won tons. Won tons may be frozen after being shaped. Place on cookie sheet with sides not touching in the freezer. When completely frozen place in plastic air tight bag. (Return to Recipe Index) -------------------------------------------------------------------------------- Steamed Vegetable Buns Recipe By : adapted from Classic Chinese Cooking by Joanne Hush Serving Size : 6 Preparation Time :3:00 Categories : Appetizers Breads Chinese Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 tablespoon sugar 1 package yeast 1/2 cup hot milk (120 - 130 degrees) 3/4 cup hot water (120 - 130 degrees) 4 cloves garlic -- minced 2 tablespoons ginger -- minced 1 cup onions -- finely chopped 1 carrot -- minced 3 cups cabbage -- finely chopped 1 zucchini -- finely chopped 2 cups mushrooms -- finely chopped 1 1/2 cups bean sprouts -- chopped 3 tablespoons peanut oil 3 tablespoons dry wine 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 1/2 tablespoons chili paste 1 tablespoon cornstarch 2 tablespoons water 24 pieces wax paper or aluminum foil (3"x3") Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and water. Using a thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to flour and stir until flour clumps. Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes. FILLING: Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl. Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while mixture thickens. Cook 1 minute and remove from heat to cool. BUNS: When dough is doubled, punch down. Turn onto lightly floured surface and knead for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides and pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes. (Return to Recipe Index) -------------------------------------------------------------------------------- Stir-Fried Broccoli and Chinese Mushrooms Recipe By : Joanne Hush, Classic Chinese Cooking, pg 89 Serving Size : 4 Preparation Time :0:30 Categories : Chinese Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 dried Chinese mushrooms 1 bunch fresh broccoli 1/2 cup mushroom soaking liquid 2 tablespoons light soy sauce 1 tablespoon rice wine or dry sherry 1 teaspoon honey 3 tablespoons peanut oil 1 tablespoon cornstarch Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems, and cut the caps in half. Set aside. Rinse the broccoli and cut the tops into florets. Peel the stems and diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce in a small bowl, stirring to dissolve the sugar. Place a wok over medium-high heat. When it is almost smoking, add the peanut oil. When the oil begins to smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil. Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water. Pour into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve immediately. (Return to Recipe Index) -------------------------------------------------------------------------------- Stir-Fried Spinach with Tofu Recipe By : Joanne Hush, Classic Chinese Cooking, pg 144 Serving Size : 6 Preparation Time :0:10 Categories : Chinese Dishes Main Course Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh spinach 2 tablespoons peanut oil 1 clove garlic -- minced 1/2 teaspoon salt 1/2 pound firm tofu -- in 1/2" cubes 1 tablespoon rice wine or dry sherry Wash and thoroughly dry the spinach. Remove any tough stems. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil and the garlic. Stir briefly, then add the spinach and salt. Stir-fry just until the spinach is wilted. about 1 minute. Gently stir in the tofu and sprinkle with rice wine. Cook until the tofu is heated through, about 1 minute. Serve immediately. (Return to Recipe Index) -------------------------------------------------------------------------------- Sweet and Sour Dipping Sauce Recipe By : Joanne Hush, Classic Chinese Cooking, pg 37 Serving Size : 6 Preparation Time :0:10 Categories : Appetizers Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup bottled Major Grey's Chutney 1/4 cup apricot preserves 1/4 cup crushed pineapple 1/4 cup applesauce 1/2 teaspoon ginger -- minced 1 teaspoon rice vinegar Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups. (Return to Recipe Index) -------------------------------------------------------------------------------- Tofu, Cashews, and Vegetables Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138 Serving Size : 4 Preparation Time :0:30 Categories : Chinese Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon light soy sauce 1 tablespoon water 1/2 teaspoon cornstarch 2 teaspoons honey 1 teaspoon hot bean sauce 2 teaspoons sweet bean sauce 3 tablespoons peanut oil 1 carrot -- in 1/2" cubes 1 zucchini -- in 1/2" cubes 2 1/2 ounces bamboo shoots -- in 1/2" cubes 8 ounces tofu -- in 1/2" cubes 1/2 cup frozen green peas 1/2 cup roasted unsalted cashews Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately. (Return to Recipe Index) -------------------------------------------------------------------------------- Vegetable Fried Rice Recipe By : Joanne Hush, Classic Chinese Cooking, pg 158 Serving Size : 6 Preparation Time :0:20 Categories : Cereals/Grains Chinese Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup light soy sauce 3 tablespoons rice wine or dry sherry 1/2 teaspoon salt 6 tablespoons peanut oil 2 eggs -- lightly beaten 1 carrot -- in 1/2" cubes 1 red bell pepper -- in 1/2" cubes 1/2 cup frozen peas 4 cups cold cooked rice Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.

Sukiyaki Beef Japanese Green Sukiyaki Beef. Serve with steamed rice. Prep Time: approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 35 Minutes. Makes 4 servings. Printed from Allrecipes, Submitted by Shamsway -------------------------------------------------------------------------------- 1 tablespoon peanut oil 1 pound beef round steak, sliced diagonally into 3 inch pieces 1/2 cup beef stock 2 teaspoons soy sauce 1 tablespoon butter 3/4 cup onion, diced 3/4 cup celery, diced 1/4 pound mushrooms, chopped 1/4 pound fresh spinach, rinsed Directions 1 Heat oil in a wok or large heavy skillet over medium-high heat. Add beef, and cook until evenly brown. Stir in beef stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes. ALL RIGHTS RESERVED Copyright © 2001 www.allrecipes.com

[email]

skatetoit