Manchurian Sauce
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.
Mandarin Chicken
1 broiler/fryer chicken, 3 to 3−1/2 pounds − cut up and skin removed
2 cups water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
1/4 cup frozen orange juice concentrate
2 teaspoons ground mustard
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground ginger
1 teaspoon garlic powder
3 tablespoons cornstarch
1/2 cup cold water
11 ounces mandarin oranges −− drained
1/2 cup whole pitted ripe olives
2 tablespoons chopped green pepper
hot cooked rice
Place chicken in a large resealable plastic bag or glass dish. In a bowl,
combine water, ketchup, brown sugar, soy sauce, orange juice concentrate,
mustard, salt, pepper, ginger and garlic powder. Pour half over the chicken.
Cover chicken and remaining marinade; refrigerate for 8 hours or overnight.
Drain chicken, discarding marinade. Place chicken in a slow cooker; add
reserved marinade. Cover and cook on low for 7−8 hours. Combine cornstarch
and cold water until smooth; stir into the chicken mixture. Add oranges,
olives and green pepper. Cover and cook on high for 30−45 minutes or until
thickened. Serve over rice.
Mandarin Noodles
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 1/2 in cubes
−− rinsed and drained
2 cups bean sprouts
1 scallion −− thinly sliced
1. 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 the noodles for 3 minutes. Drain and toss with 1 tablespoon of
peanut oil; set aside.
2. 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.
3. 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.
4. 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.
5. Stir the sauce and add it to the wok, and continue to stir−fry until the
mixture begins to boil, about 30 seconds.
6. 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.
7. Transfer to a serving platter and sprinkle with the sliced scallion. Serve
immediately.
Mandarin Pancakes
2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil
1. 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.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.
Cooking:
1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.
Ma Po
1/2 cup Vegetable broth
1/3 cup Hoisin sauce
1 tb Rice wine/dry sherry
1/3 cup Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3 ea Garlic cloves, minced
1 lb Firm tofu, cut to 1/2" cubes
2 cups Mung bean sprouts
1 tb Cornstarch mixed with 2 − tablespoons water
2 ea Green onions, slivered
In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup
& hot sauce. Set aside.
Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir
for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce &
cook 1 minute. Add bean sprouts & cook another minute. Add dissolved
cornstarch & stir till sauce thickens.
Serve over noodles tossed in sesame oil or over steamed rice. Garnish with
onions.
Mongolian Beef
3/4 pound flank steak, thinly sliced across the grain
2 1/2 tablesspoons cooking oil
2 tablespoons minced garlic
10 small dried red chilies
10 green onions, cut into 3−inch pieces
2 tablespoons hoisin sauce
1 tablespoon soy sauce
Marinade:
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
Procedures:
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
Remove meat from pan.
3. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and chilies; cook, stirring, until fragrant, about 10 seconds. Add green
onions and stir−fry for 1 minute.
4. Return meat to wok and add hoisin sauce and soy sauce; cook until
heated through.
Moo Goo Gai Pan
4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.
Mu Shu Chicken
3/4 pound boned and skinned chicken breast
20 tiger lily buds
3 tablespoons tree ears
Marinade:
1 teaspoon cornstarch
1 tablespoon water
1/2 teaspoon sugar
1 tablespoon soy sauce
6 tablespoons corn oil
4 extra large eggs, well beaten
3 scallions, shredded
1 Cup shredded green cabbage
1 teaspoon salt
1 tablespoon oriental sesame oil
20 Mandarin Pancakes, warmed
1. Freeze the chicken in separate pieces. Thaw until semifrozen, then shred
fine.
2. Soak the tiger lily buds and tree ears separately in warm water in bowls
for 30 minutes. Cut off and discard the hard ends of the lily buds, then
cut the buds in half. Clean and wash the tree ears and cut them into small
pieces. Discard soaking liquid. Place the shredded ingredients in separate
mounds on a large platter near the stove.
3. In a medium bowl mix the marinade ingredients and add the chicken. Mix
well and also place near the stove.
4. Heat a wok over medium heat until hot, then add 3 tablespoons of corn
oil and the eggs. With a spatula, slowly push the eggs back and forth in
the wok; as the eggs cook and coagulate, break them up into large pieces;
they should be dry. Transfer the cooked eggs to a bowl.
5. Reheat the wok and add the remaining corn oil. Add the chicken and stir
fry until it changes color. As you stir, use the spatula to separate the
shredded chicken. Add the shredded tree ears, lily buds, scallions and
cabbage, blend well, then add the salt. Continue to stir fry until the
cabbage wilts, about 2 to 3 minutes.
6. Return the eggs to the wok and stir until well blended, breaking up the
eggs into smaller pieres. Mix in the sesame oil, turn off the heat and
transfer the mixture to a serving platter. Serve hot with mandarin pancakes.
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