Recipe ingredients:

• 1 pound skinned chicken breast
• 1 cup vegtable oil
• 5 slices fresh ginger root
• 3 green onions, chopped to about 1 inch lengths
• 1 green pepper, chopped as above
• 1/2 cup diced bamboo shoots
• 1/3 slivered almonds
• A little vegetable oil to fry in
• Marinade:
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 1 egg white
• Seasoning sauce:
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon cornstarch

 Recipe method:

• Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp them up.
• Drain well on paper towel. Let stand for 5 minutes before using.
• Dice chicken into 1 inch cubes.
• Combine marinade ingrediants, add chicken and mix well. Let stand 1/2 hour.
• Heat oil in wok, add chicken and stir fry until browned.
• Remove chicken and drain well.
• Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender.
• Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. Bring to boil.
• Add chicken to boiling sauce.
• Stir fry chicken until coated with sauce.
• Add almonds, mix well.

 Recipe ingredients:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup margarine or butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp almond essence
• Blanched almonds for decoration
• Beat egg for glazing

 Recipe method:

• 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.

Tags: almond, biscuits, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 banks of spareribs, uncut, about 2 pounds each
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
• 1/2 cup soy sauce
• 1/4 cup sherry

 Recipe method:

• Trim off excess fat from the thick edges of spareribs.
• Place ribs in a shallow pan or platter.
• Mix remaining ingredients for a marinade and spread over both sides of the spareribs.
• Let stand for at least two hours.
• Place one oven rack at the top of the oven and one at the bottom.
• Preheat to 375F.
• Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack.
• Place a large pan with 1/2″ water on bottom rack.
• This pan will catch the drippings and keep the meat from drying out.
• Cook spareribs for about 45 minutes.

Tags: barbecued, spareribs, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 8 ounces bean curd
• 4 ounces fresh mushrooms
• 6 green onions
• 3 stalks celery
• 1 red or green pepper
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons oyster sauce
• 4 teaspoons dry sherry
• 4 teaspoons soy sauce

 Recipe method:

• Cut bean curd into 1/2 inch cubes.
• Clean mushrooms and cut into slices.
• Cut onions into 1 inch pieces.
• Cut celery into 1/2 inch diagonal slices.
• Remove seeds from pepper and cut pepper into 1/2 inch chunks.
• Heat 1 tablespoon of the oil in wok over high heat.
• Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.
• Heat remaining 1 tablespoon oil in wok over high heat.
• Add mushrooms, onions, celery and pepper.
• Stir fry for 1 minute.
• Return bean curd to wok. Toss lightly to combine.
• Blend water, cornstarch, oyster sauce, sherry and soy sauce.
• Pour over mixture in wok.
• Cook and stir until liquid boils.

Tags: bean, curd, oyster, sauce, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 tablespoon Sesame seeds
• 1 pound Fresh bean sprouts, thoroughly washed and drained
• 3 md Garlic cloves, peeled and minced
• 2 md Scallions, trimmed and minced
• 1 1″ cube ginger, peeled and minced
• 2 tablespoon Oriental sesame oil
• 1/3 cup Soy sauce
• 2 tablespoon Cider vinegar
• 1 tablespoon Mirin (sweet rice wine)
• 2 teaspoon Light brown sugar
• 1 teaspoon Spicy sesame oil

 Recipe method:

• Preheat oven to 300° F.
• Toast the sesame seeds by spreading them over the bottom of a pie tin.
• Roast for 12-to-16 minutes, stirring often, until they are golden.
• The seeds can be toasted in advance and stored in an airtight container.
• Place the bean sprouts in a large heatproof bowl and set it aside.
• In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp.
• Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.
• Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours.
• Toss again before serving.

Tags: bean, sprout, salad, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 tablespoon Cornstarch
• 3 tablespoons Dry sherry
• 1/4 cup Water
• 1/2 cup Oyster sauce
• 1 pinch Crushed red pepper flakes
• 1 tablespoon Oil
• 1 tablespoon Ginger root, minced
• 1 Garlic clove, crushed
• 1 pound Broccoli, cut up
• 1 Green pepper, julienned
• 2 Celery ribs, sliced
• 6 Green onions, cut in pieces
• 8 ounces Cooked beef, sliced

 Recipe method:

• Dissolve cornstarch in sherry, oyster sauce, water and add red pepper flakes.
• In wok or large skillet, heat oil over med high heat, add ginger and garlic. Stir-fry 1 min.
• Add broccoli, stir-fry 3 mins.
• Add green pepper, celery, and green onions, stir-fry 3 mins.
• Make a well in wok and add cornstarch mixture.
• Stir until thickened.
• Add meat and gently stir.
• Use chicken broth if mixture is too thick.
• Serve with steamed rice.

Tags: beef, broccoli, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 1/2 tablespoons peanut oil
• 1 slice fresh ginger root, 1/2″ thick
• 1 pound beef, in thin strips
• 4 ounces bamboo shoots, sliced
• 4 ounces button mushrooms, sliced
• 3 ounces snow peas
• 1/2 cup chicken broth
• 2 tablespoons oyster sauce
• 1/2 teaspoon soy sauce
• 1/4 teaspoon seasame oil
• 1/4 teaspoon sugar
• 1/2 teaspoon cornstarch, mixed with 1/2 teaspoon water

 Recipe method:

• Preheat a wok or frying pan and add the oil.
• Add the ginger and stir to add flavor to the oil.
• Discard the ginger and add the beef slices.
• Stir fry for about 2 minutes.
• Add the bamboo shoots, mushrooms, snow peas and chicken broth.
• Cover and cook for 2 minutes.
• Stir in oyster sauce, soy sauce, sesame oil and sugar.
• Thicken with the cornstarch blend and serve immediately with rice.

Tags: beef, kwangton, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 can (20 oz.) sliced pineapple in syrup
• 2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)
• 2 tablespoons Butter
• 1/4 cup Dry sherry
• 3 tablespoons Soy sauce
• 2 large Clove garlic, pressed
• 2 tablespoons Finely chopped crystallized ginger
• 1/2 teaspoon Salt
• 1 Red bell pepper, seeded, chunked
• 1 1/2 cups Sliced celery
• 1/2 cup Sliced green onion
• 1 Papaya, peeled, sliced (optional)
• 1 tablespoon Cornstarch

 Recipe method:

• Drain pineapple, reserving syrup.
• Brown chicken in butter. Drain.
• Combine syrup with sherry, soy sauce, garlic and ginger.
• Pour over chicken.
• Cover, simmer 30 minutes, turning chicken once.
• Remove chicken.
• Add pineapple, bell pepper, celery, green onion and papaya to pan.
• Dissolve cornstarch in 1/2 cup water.
• Stir into pan. Bring to boil.
• When thickened, spoon over chicken.

Tags: bird, paradise, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 duck, about 5 pounds, fresh or frozen
• 1 tablespoon salt
• 1 scallion
• 3 slices fresh ginger
• Glaze:
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • Few sprigs fresh cilantro, for garnish

 Recipe method:

• Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels.
• Rub the entire surface of the duck, inside and out, with the salt.
• Cover and refrigerate for several hours, or, overnight.
• Put the scallion in the cavity and lay the slices of ginger on top of the duck.
• Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove.
• Place a large rack in the roasting pan and bring the water to a boil.
• Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan.
• Place the duck in the casserole and then put the casserole on the rack.
• Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary.
• Save the duck broth to use in soups or stir fry dishes.
• When done, remove the duck from the casserole and place it on a rack to dry.
• Combine the ingredients for the glaze in a small saucepan and bring to a boil.
• With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
• Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
• Turn over and continue to roast for 40 more minutes.
• Transfer duck to a chopping board and allow to cool slightly.
• Using a cleaver, disjoint and cut the duck through the bone into bite size pieces.
• Arrange the pieces on a serving platter, garnish with cilantro and serve.

Tags: cantonese, roast, duck, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 20 oz. pineapple chunks in syrup
• 3 tablespoons packed brown sugar
• 5 tablespoons teriyaki sauce, divided
• 1 tablespoon vinegar
• 1 tablespoon catsup
• 1 lb. ground beef
• 2 tablesppons instant minced onion
• 2 tablespoons cornstarch
• 1/4 cup water

 Recipe method:

• Drain pineapple. Reserve syrup.
• Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup. Set aside.
• Mix beef with remaining 2 tablespoons teriyaki sauce and onion. Shape into 20 meatballs.
• Brown meatballs in large skillet. Drain off excess fat.
• Pour syrup mixture over meatballs. Simmer 10 minutes, stirring occasionally.
• Dissolve cornstarch in water. Stir into skillet with pineapple.
• Cook and stir until sauce thickens and pineapple is heated through.

Tags: cantonese, meatballs, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 3 chicken breasts, boned and skinned
• 1/2 lb. chinese pea pods
• 1/2 lb. mushrooms
• 4 green onions
• 2 cups bamboo shoots, drained
• 1 cup chicken broth
• 1/4 cup soy sauce
• 2 tb corn starch
• 1/2 ts sugar
• 1/2 ts salt
• 4 tb salad oil
• 1 pack cashew nuts (about 4-oz)

 Recipe method:

• Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
• Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions and the bamboo shoots. Add to tray.
• Mix soy sauce, cornstarch, sugar and salt.
• Heat 1 tbls of oil in skillet over moderate heat, add all the nuts and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve.
• Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
• Lower heat to low. Add pea pods, mushrooms and broth. Cover and cook slowly for 2 mins.
• Remove cover, add soy sauce mixture, bamboo shoots and cook until thickened, stirring constantly.
• Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Tags: cashew, chicken, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 lb Boneless beef sirloin, or beef round
• 1 lb Boned chicken breasts
• 1 lb Fish fillets
• 1 lb Medium shrimp
• 1 lb Chinese cabbage
• 1/2 lb Fresh forest mushrooms, or Cultivated mushrooms
• Lemon juice
• 2 pk Enoki mushrooms (3 1/2-oz packages)
• 3/4 lb Chinese pea pods
• 2 bn Green onions
• 2 bn Spinach
• 8 oz Canned water chestnuts drained and sliced
• 8 oz Canned bamboo shoots drained and sliced
• 4 cn Chicken broth (13 3/4-oz cans)
• Sweet-and-sour sauce
• Soy sauce
• Prepared hot Chinese mustard
• 1/4 lb fine egg noodles, cooked
• Cilantro or chives; chopped (optional)

 Recipe method:

• It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables.
• Other meats and vegetables can be substituted, if desired.
• Place beef, chicken and fish in freezer and chill until firm to touch but not frozen.
• Slice beef and chicken in strips 1/4-inch thick and about 2 inches long.
• Cut fish into 3/4-inch cubes.
• Shell and devein shrimp.
• Chop cabbage into bite-size chunks.
• Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods.
• Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths.
• Clean spinach and discard thick stems.
• To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates.
• Bring broth to boil.
• Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl.
• Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach.
• When cooked, ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Tags: fire, pot, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1/4 cup boiling water
• 1/4 cup dry english mustard
• 1/2 teaspoon salt
• 2 teaspoons salad oil

 Recipe method:

• Stir boiling water into dry english mustard.
• Add salt and salad oil.
• For yellower color, add a little turmeric.

Tags: mustard, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 lb. Chinese-style noodles or any spaghetti/fettuccini type pasta
• 2 Tbsp. dark sesame oil
• Dressing:
  • 6 Tbsp. peanut butter
  • 1/4 cup water
  • 3 Tbsp. light soy sauce
  • 6 Tbsp. dark soy sauce
  • 6 Tbsp. tahini (sesame paste)
  • 1/2 cup dark sesame oil
  • 2 Tbsp. sherry
  • 4 tsp. rice wine vinegar
  • 1/4 cup honey
  • 4 medium cloves garlic, minced
  • 2 tsp. minced fresh ginger
  • 2-3 Tbsp. hot pepper oil
  • 1/2 cup hot water
• Homemade hot pepper oil:
  • 1/4 cup hot red pepper flakes
  • 1 cup oil
• Garnish:
  • 1 carrot, peeled
  • 1/2 firm medium cucumber, peeled, seeded and julienned
  • 1/2 cup roasted peanuts, coarsely chopped
  • 2 green onions, thinly sliced

 Recipe method:

• Homemade hot pepper oil: Combine hot red pepper flakes and oil in a saucepan over medium heat. Bring to boil, and turn off heat immediately. Let cool. Strain in small glass container that can be sealed. Refrigerate.
• Cook noodles in a large pot of boiling water over medium heat. Cook until barely tender and still firm.
• Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 tbsp) dark sesame oil so they don’t stick together.
• Dressing: Combine all ingredients except hot water in a blender and blend until smooth.
• Thin with hot water to consistency of whipping cream.
• For garnish, peel flesh of carrot in short shavings about 4″ long.
• Place in ice water for 30 minutes to curl.
• Just before serving, toss noodles with sauce.
• Garnish with cucumber, peanuts, green onion and carrot curls.
• Serve cold or at room temperature.

Tags: noodles, peanut, sesame, sauce, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 5-6 medium potatoes, about 2 1/2 pounds
• 4 slices bacon, well-cooked and crumbled
• 3/4 cup chopped bok choy
• 1 red pepper, diced
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro
• Sauce:
  • 1 1/3 cup mayonnaise
  • 1 tsp sugar
  • 1 tbs soy sauce
  • 1-2 tsp sesame oil
  • 1/8-1/4 tsp hot mustard powder
  • 1/8 tsp salt

 Recipe method:

• Boil the potatoes until cooked but still firm.
• Cut into potato salad-sized chunks.
• Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste.
• Put all solid ingredients together in a large bowl.
• Add the sauce. Mix and serve.

Tags: potato, salad, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 12 ounces noodles
• 8 ounces skinless, boneless chicken breasts
• 3 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon dark sesame oil
• 4 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 ounces snow peas, ends removed
• 4 ounces bean sprouts
• 2 ounces ham, finely shredded
• 4 scallions, finely chopped
• Salt and freshly ground black pepper

 Recipe method:

• Cook the noodles in a saucepan of boiling water until tender. Drain, rinse under cold water and drain well.
• Slice the chicken into fine, 2-inch shreds. Place in a bowl.
• Add 2 teaspoons of the soy sauce, the rice wine or sherry and sesame oil.
• Heat half the vegetable oil in a wok or large frying pan over a high heat.
• When the oil starts smoking, add the chicken mixture.
• Stir-fry for about 2 minutes, then transfer the chicken to a plate and keep it hot.
• Wipe the wok clean and heat the remaining oil.
• Stir in the garlic, snow peas, bean sprouts and ham, stir-fry for another minute or so and add the noodles.
• Continue to stir-fry until the noodles are heated through.
• Add the remaining soy sauce to taste and season with salt and pepper.
• Return the chicken and any juices to the noodle mixture, add the scallions and give the mixture a final stir.
• Serve at once.

Tags: chicken, chow, mein, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 pints chicken stock
• 8 oz can creamed sweetcorn
• 1/2 teaspoon salt
• Pinch of MSG
• 2 tbpns cornflour mix with 4 tbspns of cold water
• 2 spring onions, finely chopped
• 2 egg whites
• 2 tbpns milk
• 2 oz chopped ham

 Recipe method:

• Put the stock in a pan and bring to a boil.
• Add the creamed corn, salt, MSG and the cornflour blended with the water.
• Stir until the soup thickens and comes back to the boil.
• Sprinkle on the spring onions, then turn off the heat.
• Beat egg whites and milk.
• Pour into the soup in a thin stream while wisking constantly.
• Sprinkle chopped ham over soup.
• Serve.

Tags: chicken, corn, soup, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 cup all-purpose flour
• 1 3/4 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 whole chicken breasts
• 1 piece fresh ginger root (2×1 inches)
• 8 green onions
• 1 can (15 ounces) mangoes
• 3 cups vegetable oil
• 3 tablespoons white vinegar
• 3 tablespoons dry sherry
• 4 teaspoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons corn-starch
• 2 teaspoons instant chicken bouillon granules
• 1 teaspoon sesame oil

 Recipe method:

• Combine flour, 1 cup of the water, the salt and baking powder in a medium size bowl.
• Beat with whisk until blended. Let stand 15 minutes.
• Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them into flour mixture.
• Cut ginger into wafer-thin slices.
• Cut onions into 1/2 inch pieces.
• Drain mangoes and cut into 1/2 inch wide strips.
• Heat vegetable oil in wok over high heat until it reaches 375F.
• Add chicken one strip at a time. Cook until golden, about 3 to 5 minutes.
• Leave about 1 tablespoon oil in the wok.
• Reduce heat to medium. Add ginger to oil in wok.
• Stir-fry until ginger is light brown.
• Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil.
• Carefully add to ginger all at once.
• Cook and stir until mixture boils.
• Add onions. Reduce heat and simmer 3 minutes.
• Mix chicken and mangoes into soy sauce mixture.
• Cook and stir 2 minutes. Serve immediately.

Tags: chicken, mangoes, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 3-1/2 pound stewing chicken
• 2 slices fresh ginger root, about 1/2 inch thick
• 2 green onions, quartered

 Recipe method:

• Place the chicken in a stew pot and cover with water.
• Add the ginger and green onions.
• Bring the water to a boil and skim surface of scum and foam.
• Cover pot, reduce heat and simmer chicken for about 2 hours.
• Strain broth. Use chicken in other recipes.

Tags: chicken, stock, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 chicken breasts, boned and skinned
• 1 1/2 cups cold chicken stock
• 1 1/2 teaspoons oil
• 2 tablespoons cornstarch
• 3 egg whites, beaten slightly stiff
• 4 cups oil for deep frying
• 2 ounces pea pods (snow peas), strings removed
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 2 tablespoons (cooked) Virginia ham, minced

 Recipe method:

• Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold stock.
• Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken. Mix well.
• Fold beaten egg whites into chicken mixture. Mix 1 tablespoon cornstarch into chicken mixture, folding lightly.
• Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in order to separate. Remove to plate. Drain oil.
• Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir fry pea pods 30 seconds. Remove and set aside.
• Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2 teaspoon salt. Put in chicken. Bring to boil. Thicken with dissolved cornstarch.
• Serve on platter. Trim with pea pods. Garnish with minced ham on top.

Tags: chicken, velvet, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 or 2 packages (8 ounces) Neufchatel cheese, softened
• 1 can (6 ounces) crab meat, drained and flaked
• 2 green onions including tops, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon lite soy sauce
• 1 package (48 count) won ton skins
• Vegetable spray coating

 Recipe method:

• Filling: In medium bowl, combine all ingredients except won ton skins and spray coating. Mix until well blended.
• To prevent won ton skins from drying out, prepare one or two rangoon at a time.
• Place 1 teaspoon filling in center of each won ton skin.
• Moisten edges with water. Fold in half to form triangle, pressing edges to seal.
• Pull bottom corners down and overlap slightly. Moisten one corner and press to seal.
• Lightly spray baking sheet with vegetable coating.
• Arrange rangoon on sheet and lightly spray to coat.
• Bake in 425 F degree oven for 12 to 15 minutes, or until golden brown.
• Serve hot with sweet-sour sauce or mustard sauce.

Tags: crab, ragoon, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 chicken (2 1/2 lb)
• 1 tblsp vinegar
• 2 tblsp soy sauce
• 2 tblsp honey
• 1 tblsp sherry
• 1 tsp molasses (treacle)
• 2 tblsp all-purpose flour
• 1 tsp salt
• Peanut oil for deep frying
• Cinnamon dip:
  • 1 tblsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
• Pepper and salt dip:
  • 1 tblsp salt
  • 1/2 tblsp freshly ground black pepper

 Recipe method:

• Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken.
• Cover tightly and simmer until just tender, about 45 minutes to 1 hour.
• Drain, rinse under cold water and dry with paper towels.
• Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses).
• Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes.
• Brush with the remaining soy sauce mixture again and hang for 20-30 minutes more.
• Mix the flour and salt together and rub well into the chicken skin.
• Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent paper towels.
• Chop the chicken into 8 pieces and serve warm with the following dips.
• Cinnamon Dip: Mix together, place in a small saucepan and heat until very hot, stirring constantly.
• Pepper and salt dip: Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.

Tags: crisp, skin, chicken, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 1b. fresh boneless pork or fresh, uncured ham
• 3 oz. scallions or garlic shoots
• 1 tablespoon vegetable oil
• 2 tablespoon soybean paste
• 1 tablespoon sweet bean sauce
• 1/4 cup meat stock

 Recipe method:

• Wash the pork, drop it into boiling water to cover and boil for 8 minutes.
• Remove, drain and cut into slices about 2 inches long by 1 1/2 inches wide and 1/4 inch thick (7 cm by 4 cm by 16mm). Set aside.
• Cut the scallions on a slant into 1 inch (3cm) pieces. Set aside.
• Heat the oil in a wok to very hot 356F or until smoke rises on the surface.
• Add the pork slices, soybean paste, sweet bean sauce, scallions or garlic shoots. Stock.
• Stir-fry for 5 minutes or until the scallions are tender and the soybean paste loses its raw taste.
• Remove and serve.

Tags: double, cooked, pork, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 lb duck meat
• 2 tblsp oil
• 1 tsp salt
• 2 tblsp soy sauce
• 2 sticks celery
• 2 oz fresh mushrooms
• 4 oz frozen peas
• 1 cups stock
• 2 tsp cornstarch
• 3 oz split, toasted almonds

 Recipe method:

• Cut the duck meat into paper thin slices.
• Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender.
• Add the soy sauce and mix well.
• Wash and chop the celery. Wash and thinly slice the mushrooms. Add both to the pan with the peas, mix well and cook for 1 minute.
• Add the stock, bring to the boil and simmer for 5 minutes.
• Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.
• Add the almonds and serve.

Tags: duck, almonds, recipe, chinese, recipes, cooking

 Recipe ingredients:

• First set:
  • 1 pound plums halved and pitted
  • 1 pound apricots halved and pitted
  • 1 1/4 cups cider vinegar
  • 3/4 cup water
• Second set:
  • 1 cup cider vinegar
  • 1 cup firmly packed brown sugar
  • 1 cup white sugar
  • 1/2 cup lemon juice
• Rest:
  • 1/4 cup chopped ginger
  • 1 small onion sliced
  • 1 serrano, seeded and chopped
  • 2 small garlic cloves sliced
  • 4 teaspoons salt
  • 1 tablespoon mustard seed, toasted
  • 1 cinnamon stick

 Recipe method:

• Combine first set of ingredients and cook over moderate heat for 5 minutes.
• Reduce heat and simmer uncovered for 15 minutes.
• Combine second set of ingredients and boil for 10 minutes.
• Combine the above three sets of ingredients and simmer for 45 minutes.
• Remove cinnamon.
• Puree in food processor.
• Return to kettle and simmer until thick.
• Transfer to sterilized mason jar, cap loosely and let cool.
• Tighten caps and let stand in dark at least 2 weeks.

Tags: duck, sauce, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 1/2 quarts chicken broth or clear soup stock
• 2 tbls. cornstarch, mixed in 1/4 cup cold water
• 2 eggs, slightly beaten with a fork
• 2 scallions, chopped, including green ends

 Recipe method:

• Bring soup stock to a bowl.
• Slowly pour in the corn starch mixture while stirring the stock, until the stock thickens.
• Reduce heat so stock just simmers.
• Pour in the eggs slowly while stirring the soup.
• As soon as the last bit of egg is in, shut off heat at once.
• Serve with chopped scallions on top.

Tags: eggdrop, soup, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 lb. chinese cabbage (Napa)
• 2 stalks celery
• 1/2 lb. cooked shrimp
• 1/2 lb. cooked pork or chicken livers
• 10 water chestnuts
• 1/3 cup bamboo shoots
• 1 tsp. salt
• 1 tsp. sugar
• Liberal dash pepper
• 1/2 tsp. light soy sauce
• 1/4 tsp. sesame oil
• 1 beaten egg
• 10 egg roll skins
• 3 cups oil

 Recipe method:

• Boil cabbage and celery until very tender.
• Drain and squeeze out excess water.
• Shred very fine and set aside to drain further.
• Parboil shrimp and fry or bake pork. Mince both.
• Shred water chestnuts and bamboo shoots.
• Mix all ingredients but egg together.
• Beat egg. Wrap filling in egg roll skins and seal with egg.
• Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.
• When skin turns light golden brown, remove from oil and drain.
• When cool, drop again into hot oil and fry until golden brown.

Tags: egg, rolls, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 1/2 pounds chicken wings
• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 1/3 cup cornstarch
• 2/3 cup water
• 2 green onions and tops, cut into thin slices
• 1 teaspoon slivered fresh ginger root

 Recipe method:

• Disjoint the chicken wings. Discard tips (or save for stock).
• Combine soy sauce, sherry, minced ginger and garlic in a large bowl. Stir in chicken.
• Cover and refrigerate for 1 hour, stirring occasionally.
• Remove chicken. Reserve marinade.
• Heat oil in large skillet over medium heat.
• Lightly coat chicken pieces with cornstarch.
• Add to skillet and brown slowly on all sides.
• Remove chicken. Drain off fat.
• Stir water and reserved marinade into same skillet.
• Add chicken. Sprinkle green onions and slivered ginger evenly over chicken.
• Cover and simmer for 5 minutes, or until chicken is tender.

Tags: empress, chicken, wings, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 6 eggs, beaten well
• 1 cup shredded cooked meat (roast pork, shrimp, almost any)
• 2 cups fresh bean sprouts (or 1 can)
• 2 scallions, chopped, including the green ends
• 1 medium onion, shredded
• 1 teaspoon sugar
• 1/8 teaspoon ground pepper
• 1 teaspoon MSG (optional)
• 2 tablespoons soy sauce
• 1/2 cup chicken stock or water
• Vegetable oil for frying
• Gravy:
  • 1 1/2 cups chicken stock
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 teaspoon MSG (optional)
  • 1/8 teaspoon ground pepper
  • Pinch of salt

 Recipe method:

• Gravy: Mix all the ingredients together in a saucepan. Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.
• Preheat oven to 200F.
• Line a platter with several thicknesses of paper towel.
• Mix all ingredients except the vegetable oil together in a mixing bowl.
• Heat a frying pan hot and dry.
• Put in vegetable oil to a depth of about 1/2 inch.
• Keep oil at this level by adding more, as some is absorbed in cooking.
• Bring oil temperature to medium.
• Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each.
• With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan.
• When the first omelet has stiffened, gently move it over to make room for the next.
• The number of omelets you can make at once depends on the size of your frying pan.
• When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side.
• When done, transfer from frying pan onto paper-lined platter.
• Keep warm in oven until all the omelets can be served together.
• Serve with or without gravy.

Tags: foo, yung, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 8 oz. all-purpose flour
• 2 tablespoons cornstarch
• 4 oz. sugar
• 1/2 teaspoon salt
• 4 oz. vegetable oil
• 4 oz. egg whites
• 1 tablespoons water
• 2 teaspoons vanilla extract

 Recipe method:

• In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
• Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepare oven to 300F.
• Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle on a well greased baking sheet.
• Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.
• You have about 15 seconds working time before the cookie hardens.
• Place the “Fortune” in the middle of the cookie.
• Shape the cookie by folding it in half and grasp both ends.
• Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Tags: fortune, cookies, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 can (8 oz.) sliced water chestnuts drained
• 1/2 cup julienned carrot strips
• 4 cans (14 oz.) chicken broth
• 1/4 pound ground chicken or turkey
• 1 teaspoon garlic powder
• 1/4 cup dry sherry
• 1/2 cup chopped green onions
• 1 package frozen chinese pea pods
• 2 teaspoon soy sauce
• 1 teaspoon flour
• 1 teaspoon chinese hot mustard

 Recipe method:

• Mince half of the water chestnuts and combine with chicken, 2 teaspoons onions, soy sauce, mustard and flour.
• Reserve remaining water chestnuts and onions.
• In a large saucepan mix broth, sherry and garlic powder. Boil.
• Drop chicken mixture by teaspoonfuls into broth.
• Add carrots and simmer 3 to 4 minutes until meatballs are cooked.
• Add remaining water chestnuts, green onions and pea pods.
• Heat through and serve immediately.

Tags: four, treasure, soup, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 8 oz ground pork
• 2 scallion chopped
• 20 PC dumpling skin

 Recipe method:

• Mix pork and scallion with 1 t soy sauce, 1/2 t salt, 1 t cooking wine, 1 t cooking oil.
• Place about 1 to 1-1/2 T of the filing in the center of a wrapper.
• Fold the wrapper in half and pinch the edges together at the center of the round, leaving the two ends open.
• With your fingers, make about 3 to 4 pleats on each side of the opening.
• Pinch all along edges to seal.
• Using very little oil, just enough to wet the surface of the wok.
• Place the dumplings one by one into the wok and heat about 2 min.
• Then add water to the level about 1/3 the height of the dumplings.
• Cover up the wok and simmer with medium heat for 3 min.
• Remove the water.
• Add 2 T of oil into a pan and fry the dumplings until the bottom hardens and turns golden brown in color.

Tags: fried, dumplings, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 large lettuce
• 1 tblsp oil
• 2 cloves garlic
• Pinch of salt
• 1 tsp Vesop (substitute for soy sauce)

 Recipe method:

• Wash and trim the lettuce and shake off excess moisture. Cut into four.
• Heat the oil and fry the lettuce for 1 minute.
• Add the crushed garlic, salt and Vesop.
• Mix well and cook for another minute.

Tags: fried, lettuce, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 eggs
• 1 teaspoon MSG (optional)
• 1/8 teaspoon groung white pepper
• 1/4 cup soy sauce
• 4 cups cooked rice
• 4 scallions, chopped, including green ends
• 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
• 1 slice ginger, minced
• 1 clove garlic, minced
• 1/4 cup sliced mushrooms (optional)
• 1/4 cup vegetable oil

 Recipe method:

• Put first four ingredients in a mixing bowl and stir slightly. The eggs should not be well beaten.
• Heat wok or pan hot and dry. Add the oil.
• Brown the garlic and ginger slightly, then add the rice.
• Cook for 2-3 minutes, stirring to break up lumps and coat with oil.
• Add the rest of the ingredients except the egg mixture.
• Fry and stir constantly until thoroughly mixed.
• Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible.
• Cook about 2 minutes, stirring constantly. Serve while hot.

Tags: fried, rice, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 lb. won ton skins
• 1/2 lb. fresh ground pork
• 1/2 lb. fresh prawns
• 4 dried mushrooms, soaked for 2 hours
• 8 water chestnuts, finely chopped
• 2 stalks green onions, finely chopped
• 2 small eggs, beaten
• 1/4 ts pepper
• 1 1/2 ts salt

 Recipe method:

• Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
• Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
• Place won ton squares on working surface so corners face up, down, left and right.
• Place 1 teaspoon filling in the center of each skin.
• Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal.
• Moisten left corner and bring right corner to meet it. Press to seal.
• Heat 4 cups oil in wok.
• Fry wrapped won ton until golden (about 2 minutes).
• Turn over once.
• Drain and serve hot.

Tags: fried, won, tons, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 tablespoon cornstarch
• 1 tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced gingerroot
• 3 teaspoons minced fresh garlic (about 6 medium cloves)
• 2 tablespoons vegetable oil
• Hot cooked rice
• Sauce:
  • 1 teaspoon crushed chili paste (sambal oelek) or more to taste
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons rice vinegar
  • 1 tablespoon water
  • 2 tablespoons dry white wine or sherry
  • 2 tablespoons soy sauce

 Recipe method:

• Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.
• Slice crosswise into thin shreds.
• In small bowl, lightly beat egg white, then mix in 1 tbs. cornstach and 1 tbs. wine, stirring until cornstarch is dissolved.
• Add chicken and mix well to coat all pieces.
• Let stand at room temperature 30 minutes.
• Meanwhile, slice green onions on the diagonal into very thin slices.
• Mince gingerroot and garlic.
• Combine sauce ingredients, mixing well.
• Heat wok or frying pan, add oil and stir-fry chicken until no longer pink.
• Remove chicken with a slotted spoon.
• Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown.
• Return chicken to wok, restir sauce ingredients and add to wok.
• Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly.
• Turn off heat and splash with about 1 tsp of dark sesame oil.
• Serve over rice.

Tags: garlic, chicken, recipe, chinese, recipes, cooking

 Recipe ingredients:

• Sauce:
  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp minced ginger root
  • 3/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup cooking wine
  • 1 1/2 cup hot chicken broth
  • 1 tsp monosodium glutamate (optional)
• Meat:
  • 3 lbs deboned dark chicken meat, cut into large chunks
  • 1/4 cup soy sauce
  • 1 tsp white pepper
  • 1 egg
  • 1 cup cornstarch
  • Vegetable oil for deep-frying
  • 2 cups sliced green onions
  • 16 small dried hot peppers

 Recipe method:

• Mix 1/2 cup cornstarch with water.
• Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
• Stir until sugar dissolves. Refrigerate until needed.
• In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
• Stir in egg.
• Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
• Add cup of vegetable oil to help separate chicken pieces.
• Divide chicken into small quantities and deep-fry at 350 degrees until crispy.
• Drain on paper towels.
• Place a small amount of oil in wok and heat until wok is hot.
• Add onions and peppers and stir-fry briefly.
• Stir sauce and add to wok.
• Place chicken in sauce and cook until sauce thickens.

Tags: general, tsao, chicken, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 8 chicken wings
• 4 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 2 tablespoons grated fresh ginger
• 2 tablespoons tomato ketchup
• 1 tablespoon oil

 Recipe method:

• Cut wings apart at joint.
• Mix the remaining ingredients together and marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
• Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.

Tags: gingered, chicken, wings, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 15 oz canned pineapple pieces
• 11 oz canned lychees
• 1 tblsp chopped glace cherries
• 2 tblsp chopped crystallized ginger
• 1 cup flaked toasted almonds

 Recipe method:

• Drain the syrup from the canned fruits.
• Lightly combine the pineapple, lychees, glace cherries and ginger in a serving bowl. Chill well.
• Sprinkle the almonds on top and serve immediately.

Tags: gingered, fruit, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 thin slices of fresh ginger
• 1 cup boiling water
• Sugar to taste

 Recipe method:

• Steep fresh ginger slices in boiling hot water for 10 minutes.
• Add approximately one teaspoon of sugar per cup of water.

Tags: ginger, tea, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 3 1/3 cups flour
• 1 1/4 cups boiling water
• 1/4 cup solid vegetable shortening or cooking oil
• 2 teaspoons sesame oil
• 1 cup chopped green onions
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• Cooking oil
• Dipping sauce:
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped green onion
  • 1 teaspoon minced garlic
  • 1 teaspoon chili sauce

 Recipe method:

• Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened.
• On a lightly floured board, knead dough until smooth and satiny, about 5 minutes.
• Cover and let rest for 30 minutes.
• Combine dipping sauce ingredients in a bowl.
• On a lightly floured board, roll dough into a cylinder. Cut into 12 equal portions.
• Roll a portion of dough into an 8-inch circle about 1/8 inch thick.
• Keep remaining dough covered to prevent drying.
• Brush with a thin film of shortening.
• Sprinkle with a small portion of sesame oil, green onions, salt and pepper.
• Roll dough into a cylinder and coil dough into a round patty. Tuck end of dough underneath.
• Roll again to make an 8-inch circle about 1/8 inch thick.
• Place a wide frying pan over medium heat until hot.
• Add 2 tablespoons cooking oil, swirling to coat sides.
• Add cake and cook, turning once, until golden brown, 2 to 3 minutes on each side.
• Remove and drain on paper towels. Repeat with remaining cakes, adding more cooking oil as needed.
• Cut cakes into wedges. Serve hot with dipping sauce.

Tags: green, onion, cakes, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 whole chicken breasts (skinless, boneless)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon five spice powder
• 1/8 teaspoon garlic powder
• 4 slices of ham (about 1 ounce each)
• 1 egg beaten
• 2 tablespoons milk
• 1/4 cup all-purpose flour
• 4 springroll or egg roll wrappers
• 3 cups vegetable oil

 Recipe method:

• Cut breasts in half. Remove bones if necessary. Pound breast till very thin using a mallet or rolling pin.
• Combine spices (salt, pepper, five-spice powder, garlic powder). Sprinkle 1/4 teaspoon evenly over each flattened chicken breast.
• Tightly roll up each ham piece and place in the center of each chicken piece.
• Roll the chicken piece around the ham, tucking in the ends of the chicken about it.
• Combine egg and milk in a shallow dish.
• Coat each lightly with flour then dip into the egg-milk mixture.
• Place each piece diagonally into a spring roll wrapper.
• Roll it up securely folding the ends.
• Brush the end corner with egg mixture and a pinch to seal.
• Heat oil in the wok over high heat until it reaches 375 degrees F.
• Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes). Drain on absorbent paper.
• Cool slightly and cut into 1-inch slices serve on a bed of shredded lettuce or bock choy.

Tags: ham, chicken, rolls, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 whole flank steak
• 1/2 cup soy sauce
• 3 cloves garlic
• 1/2 cup ginger, chopped, fresh
• Dash black pepper
• 1/2 cup hoisin sauce
• 1 bunch scallions

 Recipe method:

• In a shallow dish, mix together the soy sauce, oil, garlic, ginger and some pepper.
• Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler.
• Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side.
• Cool completely and then slice very think on the bias, across the grain of the meat.
• Trim the slices to form approximately 2 x 4 inch strips.
• Brush a thin layer of hoisin sauce on each strip of beef.
• Lay a small bundle of scallion julienne at one end and roll up securely.
• Arrange on trays, seam side down, cover tightly with plastic wrap and refrigerate until time to serve.

Tags: hoisin, beef, scallion, rolls, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 4 eggs
• 1/2 teaspoon salt
• 4 oz. corn starch
• 1 lb. topside of beef, cut into matchstick strips
• 2 cups vegetable oil
• 3 medium carrots, scraped and cut into matchstick strips
• 2 spring onions, cut into 1 inch sections
• 2 dry red chilies, shredded
• 3 garlic cloves, crushed
• 6 teaspoons sugar
• 2 tablespoons soy sauce
• 4 tablespoons wine vinegar

 Recipe method:

• Mix together the eggs, salt and cornflour and toss the beef in this until well coated.
• Heat the oil in a wok to 350 degree F, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes or until crispy. Remove and drain on paper towels.
• Reheat the oil and deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper towels.
• Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok.
• Reheat, then add the spring onions, chilies and garlic.
• Stir-fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar.
• Return the meat and carrots to the sauce. Toss over the heat and serve.

Tags: hot, fried, crispy, shredded, beef, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1/2 cup corn oil
• 20 dried hot chili peppers
• 1/2 teaspoon Sichuan peppercorns
• 1 teaspoon paprika

 Recipe method:

• Line a small, fine strainer with a paper towel and set it aside.
• In a small, heavy saucepan heat the oil.
• When the oil is very hot, turn down the heat to very low and add the peppers.
• Cook, stirring, until peppers turn dark brown.
• Add the peppercorns and paprika, and continue to cook just until mixed.
• Pour the oil through the strainer into a bowl. Discard the solids.
• Pour the oil into a small jar and cover with a lid.
• Store in the refrigerator.

Tags: hot, chili, oil, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 1/2 quarts chicken stock
• 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
• 5 shitake mushrooms, cut into thin slices
• 1/2 cup soy sauce
• 1/2 tsp. white pepper
• 1/2 cup white vinegar
• 1 1/2 cups bamboo shoot strips
• 2 tablespoons cornstarch dissolved in 4 tablespoons water
• 3 eggs. beaten
• 1/2 tsp. sesame oil

 Recipe method:

• Combine first seven ingredients in a pot and bring to a boil.
• Drizzle the cornstarch mixture into the soup, stirring to thicken.
• Then drizzle beaten eggs into soup, stirring.
• Top with sesame oil.

Tags: hot, sour, soup, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 cups broccoli florets
• 2 tablespoons cooking oil
• 2 teaspoons minced garlic
• 4 small dried red chilies
• 1 teaspoon cornstarch dissolved in 2 teaspoons water
• Marinade:
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon Chinese rice wine or dry sherry
  • 3/4 pound flank steak, thinly sliced across the grain
• Sauce:
  • 3 tablespoons chinese black vinegar or balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chinese rice wine or dry sherry
  • 2 teaspoons sugar
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon sesame oil

 Recipe method:

• Combine marinade ingredients in a bowl.
• Add beef and stir to coat.
• Let stand for 10 minutes.
• Combine sauce ingredients in a bowl.
• Place broccoli in a large pot with 1 inch of boiling water.
• Boil until tender-crisp, 2 to 3 minutes. Drain.
• Place a wok over high heat until hot.
• Add oil, swirling to coat sides.
• Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds.
• Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
• Add broccoli and sauce to wok. Bring to a boil.
• Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Tags: hunan, beef, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 3 to 4 cups peanut oil
• 1 1/2 lbs shrimp, shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours
• 1/2 cup onions diced into 1/4-inch pieces
• 2 tbsp finely chopped fresh ginger
• 1 garlic clove minced
• Sauce:
  • 1 1/2 tbsp oyster sauce
  • 3 tsp sugar
  • 4 tbsp tomato catsup
  • 1/2 tsp salt
  • Pinch of white pepper
  • 2 tsp Hunan pepper
  • 1 tsp sesame oil

 Recipe method:

• Pour peanut oil into a wok and heat to 375 deg F.
• Oil-blanch the shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink and to curl. Remove. Set aside.
• Remove oil from wok, then replace 2 tbsp oil. Heat oil until white smoke appears.
• Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes.
• Add shrimp and toss together thoroughly.
• Stir sauce and pour into the wok.
• Stir together until shrimp are well coated.
• Add sesame oil, turn off heat and stir well.
• Remove from wok and serve immediately.

Tags: hunan, shrimp, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3/4 pound boneless, skinless chicken
• Sauce:
  • 1/4 cup Chinese black vinegar or balsamic vinegar
  • 1/4 cup chicken broth
  • 3 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cooking oil
  • 8 small dried red chilies
  • 4 teaspoons minced garlic
  • 2 stalks celery, diced
  • 1/2 red bell pepper, cut into 1-inch squares
  • 1 can (8 oz.) sliced bamboo shoots, drained
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/3 cup roasted peanuts

 Recipe method:

• Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
• Place chicken in marinade and stir to coat. Let stand for 10 minutes.
• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot.
• Add 2 tablespoons oil, swirling to coat sides.
• Add chilies and cook, stirring, until fragrant, about 10 seconds.
• Add chicken and stir-fry for 2 minutes.
• Remove chicken and chilies from wok.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
• Add garlic and cook, stirring, until fragrant, about 10 seconds.
• Add celery, bell pepper and bamboo shoots. Stir-fry for 1 1/2 minutes.
• Return chicken and chilies to wok. Stir-fry for 1 minute.
• Add sauce and bring to a boil.
• Add cornstarch solution and cook, stirring, until sauce boils and thickens.
• Add peanuts and stir to coat.

Tags: kung, pao, chicken, recipe, chinese, recipes, cooking

 Recipe ingredients:

• 1 lb. beef boneless sirloin or flank steak
• 2 teaspoon Cornstarch
• 1/2 teaspoon salt
• 1 dash white pepper
• 2 hot green chilies
• 2 green onions (with tops)
• 1 red bell pepper
• 5 tablespoons vegetable oil
• 2 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger root
• 2 tablespoon Brown bean sauce
• 1/2 cup diced canned bamboo shoots
• 1 teaspoon sugar
• 1/2 cup skinless raw peanuts, roasted

 Recipe method:

• Trim fat from beef steak. Cut beef into 3/4-inch cubes.
• Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Cut chilies into thin slices (remove seeds and membrane if desired).
• Cut onions diagonally into 1-inch pieces.
• Cut bell pepper into 3/4 inch squares.
• Heat 12-inch skillet or wok until very hot.
• Add 2 tablespoons oil. Rotate skillet to coat bottom.
• Add beef. Stir-fry 2 minutes or until beef is brown.
• Remove beef from skillet.
• Heat skillet until very hot.
• Add 2 tablespoons oil. Rotate skillet to coat bottom.
• Add chilies, garlic, ginger root, bean sauce and bamboo shoots. Stir-fry 1 minute.
• Add beef, bell pepper and sugar. Stir-fry 1 minute.
• Stir in onions.
• Sprinkle with peanuts.

Tags: kung, pao, beef, recipe, chinese, recipes, cooking