A Taste of China ( S )

Just 4 u

Sesame Chicken

1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve
Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1−inch piece fresh ginger, grated
1 garlic clove, crushed
1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or
dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger
and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry−fry over
moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the
meat, reserving the marinade, and stir− fry a few pieces at a time until
browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add
the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved
marinade, and stir over a moderate heat for a further 2 minutes, or until
the ingredients are evenly coated with glaze. Sprinkle the sesame seeds
on top and serve immediately with boiled rice.

Sesame Noodles

1/2 lb. Chinese noodles; or 1/2 lb. Linguine
2 teaspoons Sesame oil
1/2 cup Sesame paste (tehini)
1/2 cup Chicken broth
2 tablespoons Sugar
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1 teaspoon Freshly grated ginger
1/2 teaspoon Freshly minced garlic
2 teaspoon Rich wine vinegar
1/2 cup Fresh bean sprouts
1/4 cup Finely minced cucumber
1 tablespoon Chopped chives

A Taste of China ( T )

Just 4 u

Teriyaki Beef

1 lb. skirt beef steak
1 cup teriyaki sauce
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon fresh minced garlic
2 tablespoons oyster sauce
1 tablespoon black bean sauce
1/4 cup sesame oil
4 oz. onion (1/4" slices)
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, separate 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 marinade to beef
and veggies. Cook over low flame to slight boil.
Serve over rice with wonton noodles around edge of plate (or pasta bowl).

Twice−fried Shredded Beef

3/4 lb. Beef sirloin or flank steak
MARINADE:
2 tablespoons Dry sherry
2 tablespoons Soy sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
1 small Carrot
1 Green bell pepper
2 Ribs celery
1 small Onion
SAUCE:
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
2 teaspoons Sesame oil
1 teaspoon Sugar
1/2 teaspoon Chili oil
1/2 teaspoon Cornstarch
Trim and discard fat from beef. Cut beef across the grain into 1 1/2−inch
matchstick pieces. Combine marinade ingredients in a medium−size bowl.
Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper,
and celery into 1 1/2−inch matchstick pieces. Thinly slice onion.
Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to
2 inches. Place over high heat until oil reaches about 375 degrees F.
Add beef, half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside.
Cook remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until
hot. Add carrot and onion; cook, stirring constantly, for 1 minute.
Add bell pepper and celery; stir−fry for 1 more minute. Stir in sauce and
beef. Cook and toss until well mixed.

A Taste of China ( V )

Just 4 u

Vegetable Fried Rice

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 first three 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.

A Taste Of China ( W )

Just 4 u

Won Ton Soup

6 ounces pork, roughly chopped
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon Chinese wine or dry sherry
2 tablespoon light soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
3 cups chicken stock
finely chopped scallions, to garnish.
1. In a bowl, mix the chopped pork and ground shrimp with the sugar, rice
wine or sherry, 1 T of the soy sauce, the scallions and chopped ginger.
Blend well and set aside for 25−30 minutes for the flavors to blend.
2. Place 1 t of the filling in the center of each wonton wrapper.
3. Wet the edges of each wonton with a little water and press them together
with your fingers to seal, then fold each wonton over.
4. To cook, bring the stock to a rolling boil in a wok, add the wontons and
cook for 4−5 minutes. Add the remaining soy sauce and scallions, transfer
to individual soup bowls and serve.

Shirataki Noodle Testimonial and Recipes

Just 4 u

Testimonial
As a Nutritionist, I wanted to let you know how pleased I am with your Shirataki
noodles. I recommend them to all of my clients because of their delicious taste and
easy-to-prep directions. Every time I open a bag of Shirataki noodles, I know they’ll
taste exceptional. Many of my clients and I suffer from gluten and dairy
intolerance; your noodles have truly changed our lives! Thank you, Shirataki for
providing my clients and I with a scrumptious, healthy solution to our longing for
pasta!

Recipes