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
Cook noodles until al dente. Rinse in cold water,
drain well, and toss with sesame oil. In another bowl,
mix sesame paste, chicken broth, sugar, salt, pepper,
ginger, garlic, and vinegar using a wire whisk. Add
noodles (once cool) and bean sprouts to above mixture
and blend well. Taste. Adjust seasoning if desired.
Place noodles in glass bowl, cover with plastic wrap,
and refrigerate for two hours. Remove from
refrigerator, divide onto small plates, top with
cucumber and chives. Makes four small servings.
Shanghai Shrimp
2 1/2 pounds medium−size raw shrimp, with shells on
4 tablespoons vegetable oil
4 thin slices of fresh ginger
3 scallions, Cut into quarters
2 tablespoons dry sherry
4 tablespoons dark soy sauce
3 tablespoons sugar
2 teaspoons red wine vinegar
1. Remove the legs of the shrimp with scissors. Make an opening in the back
of each shrimp and devein, leaving the shell and tail on.
2. Heat the oil in a pan or wok. Stir−fry the ginger and scallions over low
heat for 30 seconds, until there is an aroma. Add the shrimp and stir−fry
for 1 minute over high heat. Add the remaining ingredients and stir−fry
until the sauce is glazed, about 2 minutes.
Serve hot or at room temperature.
Shrimp with Lobster Sauce
1 lb. Jumbo shrimp (21−25 per−pound)
1 tb. Fermented black beans
2 Garlic cloves, minced
1 Quarter−sized slice fresh−ginger, peeled, minced
1 tablespoon rice wine, or dry sherry
2 tablespoon Peanut or corn oil
1/2 teaspoon Salt
6 oz. Ground pork
1 small Onion, cut into 1−inch cubes
1 Bell pepper, cut into 1−inch cubes
1/2 teaspoon Sugar
Big pinch white pepper
1/2 tablespoon Light soy sauce
3/4 cup Chicken stock
2 teaspoon Cornstarch, blended with: 1 tb Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon sesame oil
Shell and de−vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.
Place a wok over medium−high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir−fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium−high. Add the pork and
stir−fry until the morsels are no longer pink, about 3
minutes.
Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle
into the center of the work, stirring constantly,
until mixture thickens, about 20 seconds.
Turn off the heat and slowly stir in the beaten egg to
combine the mixture into a creamy sauce. return the
shrimp to sauce, add the green onions and swirl in the
sesame oil.
Shrimp with Snow Peas
2/3 lb. tiger prawns
Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water
Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce
also needed:
1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas
Shell and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns and stir fry until pink. Remove from wok, and place on plate.
Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce. Serve hot with cooked rice.
Shrimp Tempura
BATTER:
3 cups Cake flour
2 Eggs; beaten
2 cups Ice water
TEMPURA SAUCE:
1 cup Soy sauce
1/2 cup Mirin
3 cups Water
1 teaspoon MSG (optional)
1 Japanese radish (daikon), grated
TEMPURA:
1 lb. Large shrimp
6 lg. Mushrooms; sliced
3 slices Eggplant; cut in strips
6 Strips celery, 3" long
3 Carrots − cut in 3" long strips
6 slices Sweet potato − cut in 3" long strips
6 Green beans
Oil for deep frying
All−purpose flour
Mix cake flour with eggs and ice water until batter is slightly lumpy.
Chill. To make sauce, combine soy sauce, mirin, water and MSG in saucepan
and bring to boil. Place small amount of sauce in tiny saucers with 1
teaspoon of grated radish on each. Set aside.
To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten
slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp
will not curl while cooking. Arrange shrimp, mushrooms, eggplant, celery,
carrots, sweet potatoes and green beans attractively on large tray or
platter. Heat oil in deep kettle to 350F. Beat batter. Dip shrimp into
all−purpose flour, then into chilled batter, shaking to remove excess
batter. Slip into deep fat and fry until shrimp rise to surface. While
shrimp are bobbing on surface of oil, dollop a bit more batter on top of
each shrimp and cook until batter is crisp and slightly golden. Turn once
and remove with slotted spoon or fork and drain on wire rack. Keep hot. Dip
vegetables in flour and batter and cook in same manner. Continue to cook
and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350 degree temperature. Keep batter cool. To serve,
place equal amount of various foods on each plate. Dip cooked vegetables
and shrimp into sauce, scooping up a bit of radish.
Shrimp Toast
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.
Shui Mai
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 the sauce thickens,
about 30 seconds. Remove the wok from the heat and set aside to cool.
Silk Apples
3 Apples
2 Egg whites
2 tablespoons Flour
2 tablespoons Cornstarch
Peanut oil for deep frying
1/2 cup Sugar
1/4 cup Honey
1/3 cup Water
1 tablespoon Peanut oil
1. Peel the apples, core and cut into wedges about 1/2 inch thick.
2. Whip egg whites until frothy. Add flour and cornstarch and beat into a
smooth batter.
3. Heat the oil to 375F. Dip each apple wedge into egg white batter,
place in hot oil and try, a few at a time, until crisp and brown.
4. Place in a single layer on a warm service platter. Bring remaining
ingredients to a boil in a saucepan and cook to a hard ball stage syrup;
280 F on candy thermometer.
5. Pour over apple wedges and serve at once, accompanied by a large
crystal bowl of water containing lots of ice cubes.
Serving: Each person picks up an apple wedge with a fork or small tongs
and dips it into the ice water to crystallize the sugar and harden the top, which
forms silk−like threads....hence the name.
Silver and Gold Shredded Chicken
1/2 pound boned and skinned chicken breasts
Marinade:
1 large egg white
1/2 teaspoon salt
1 tablespoon dry sherry
1 teaspoon oriental sesame oil
2 teaspoons cornstarch
1 tablespoon soy sauce
3 tablespoons peanut oil
1 large garlic clove, crushed slightly with the cleaver
1 pound fresh spinach, washed, drained and tough stems removed
1 teaspoon salt
1 teaspoon sugar
1/2 cup peanut oil
1. Freeze the chicken in separate pieces. Thaw until semifrozen, then
shred fine. Mix the chicken with the marinade ingredients and marinate
for at least 1 hour, or as long as overnight. Divide the chicken shreds
into two equal portions and mix the soy sauce into one portion.
2. Heat a wok over high heat until very hot and add the 3 tablespoons of
peanut oil. Add the garlic and stir fry for a few seconds, being careful
not to let it burn. Add the spinach and stir fry until the ingredients
are thoroughly mixed with the oil. Add the salt and sugar. As soon as the
spinach wilts, use a pair of tongs or chopsticks to transfer the spinach
to the center of an oblong serving platter. Discard the garlic and any
accumulated liquid. Wipe the wok clean with a paper towel.
3. Reheat the wok. Place the strainer over a pot near the stove. Add the
half cup of peanut oil to the wok, heat to about 280F, and add the chicken
portion without the soy sauce. Stir quickly to separate the pieces of
chicken. As soon as the chicken turns white, pour the contents of the wok
into the strainer and allow the oil to drain away. Transfer the chicken
to one side of the spinach. Cook the chicken portion with the soy sauce
in the same manner and arrange on the opposite side of the spinach.
Serve hot.
Spiced Whole Lamb
3 lb. leg or shoulder of lamb
1 teaspoon salt
1 tablespoon sherry
2 cloves garlic, crushed
1 oz. fresh ginger, shredded or 1 tsp ground ginger
1/3 cup oil
1 quart stock
1 tablespoon cornstarch
Wipe the meat and rub salt into the skin. Put in a pan with cold water
to cover, bring to the boil, remove the scum, cover and simmer for 20
minutes. Drain off the liquid. Mix the soy sauce and the sherry with the
garlic and ginger and rub into the lamb, leave for 10 minutes.
Heat the oil and fry the lamb for about 15 minutes, turning it to brown
all over. Add the stock, bring to the boil and simmer for 2 1/2 hours.
Mix the cornstarch to a smooth paste with a little cold water. Lift the
lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in
the pan and bring to the boil, stirring, until slightly thickened. Pour
over the lamb.
Spicy Soy Dipping Sauce
1/4 cup vegetable 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.
Steak Kew
1 lb Flank, skirt steak or other tender beef, cut in 1−inch squares
1 Onion, cut in 1−inch chunks
1 1/2 tablespoon Hoisin sauce
1/2 teaspoon sesame oil
1 tablespoon Soy sauce
1/4 teaspoon Pepper
1 teaspoon Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root, minced
1/2 lb. Snow peas, or 1 lb. Chinese or regular broccoli, or fresh
asparagus tips
1 lb. Firm ripe tomatoes, cut in wedges
3 tablespoons Peanut oil
Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli or asparagus for 1 to 2 minutes; drain and place on heated
platter; keep warm. If using tomatoes, have at room temperature.
Heat peanut oil in a wok or skillet and stir−fry meat and onion
mixture for 1 to 2 minutes; meat should be well seared but still pink
inside.
Immediately pour over blanched vegetable and serve. Or place on
heated platter and surround with tomato wedges.
Steamed Beef Dumplings
8 oz. Lean ground beef
1 1/2 tablespoons soy sauce
1 tablespoon Chopped cilantro
1 teaspoon Minced ginger root
1 teaspoon Cornstarch
1/2 teaspoon Peanut oil
20 Round wonton wrappers
Water
Scallion fans for garnish
Radish flower for garnish
In small bowl, combine beef, soy sauce, cilantro, ginger root, cornstarch
and oil. Place 10 wonton wrappers on work surface. Place 2 teaspoon
filling in center of each wonton wrapper. Moisten each wonton wrapper.
Moisten entire edge with water. Lift both sides of wrapper and pinch
together above stuffing, gathering up edges and pleating wrappers;
pinch to seal. Continue with remaining wrappers and filling.
Into each of two large skillets, bring to a boil 2 cups of water.
Reduce heat to medium; add dumplings and do not allow to touch.
Cover lightly and steam until dumplings are firm and wrappers are soft,
15 minutes. Serve immediately.
Garnish serving platter with scallion fans and radish flower.
Stir−Fried Beef with Pineapple
8 oz. fillet of beef
2 oz. pineapple pieces
2 oz. crushed ginger
2 fl.oz vegetable oil
1 spring onion
2 teaspoons dry sherry
Seasoning one:
1 beaten egg white
1/2 teaspoon salt
2 teaspoons of vegetable oil
2 teaspoons of cornflour
Seasoning two:
2 tablespoons chicken stock
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon light soy sauce
1/2 teaspoon cornflour
1. Partially freeze beef, cut across grain into thin slices. Cut into strips
of 1x2 inches.
2. Mix ingredients from seasoning one into a bowl. Coat meat with
seasoning and leave to marinate for 60 minutes.
3. Cut the pineapple into pieces, slice onion. Put all ingredients from
Seasoning two in a bowl and mix well.
4. Heat oil in a wok, stir fry onion and ginger for 1 minute, set aside keep
warm.
5. Add beef to wok, fry until brown, add wine, and seasoning two. Mix, simmer
for 2 minutes, add pineapple and onion and ginger, mix and fry for 2
minutes, until heated through.
String Beans In Walnut Sauce
1 lb. Fresh string beans
1/4 lb. Shelled walnuts
1/4 cup Red wine vinegar
1/4 cup Onion minced
1 cup Chicken stock
2 Garlic cloves minced
2 teaspoons Sweet paprika
3 tablespoons Cilantro freshly & finely chopped
1 1/2 teaspoons Salt
3 quarts Water
In mill or with a mortar & pestle, pulverize the
walnuts into a paste. Combine the stock, onions,
garlic, paprika, vinegar, salt, walnut paste, &
cilantro. Mix thoroughly. Trim but do not cut the
string beans. Bring the water to boil, add the string
beans and boil them for 10 minutes. Drain the beans
well. Add the beans to the walnut paste mixture and
toss until coated completely with the mixture. Serve
at once.
Sweet & Sour Pork, Chicken, or Shrimp
1 lb: Pork butt or boneless chicken cut into 1−inch pieces, or
medium shrimp (shelled and devined)
MARINADE:
1 tablespoon Sherry
2 tablespoons Water
2 tablespoons soy sauce
4 teaspoons Flour
4 teaspoons Cornstarch
1 Green pepper, cut into 1/2 inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 cup Pineapple chunks
3 cups oil for deep frying
SAUCE MIXTURE:
1/2 cup Brown sugar
1/2 cup Vinegar
1 teaspoon Salt
4 tablespoons Catsup
3/4 cup Pineapple juice
4 teaspoons Cornstarch
Drain fruits, prepare sauce mixture. Marinate meat in
marinade for 1/2 hour.
Deep fry meat, a few at a time, in a wok for about 3 to 4 minutes
until golden brown, separating pieces as they cook. Remove and drain.
Remove oil, reserve for other deep frying.
Add sauce mixture into wok and stir until thickened. Add green
pepper and onions and cook for 2 minutes. Add meat and stir
until heated through. Add fruits and stir until they're coated
with the sauce.
Sweet and Sour Sauce
1/3 cup White Vinegar
1 cup Water
2/3 cup Sugar
dash of Salt
dash of MSG
dash of White Pepper
dash of Tabasco
Cook over medium heat and add:
1 tablespoon Cornstarch combined with
2 tablespoons Water
1/2 teaspoon Worcestershire Sauce
Cook until it is bubbly and thick. Remove from stove and
add 2 tablespoons ketchup.
Sweet and Sour Tofu
1 lb. tofu
1/4 cup lemon juice
1/4 cup tamari sauce
6 tablespoons water
1/4 cup tomato paste
2 tablespoons honey
1 teaspoon ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 cup toasted cashews
1. Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
2. Add tofu to this marinade, stir gently, and let marinate for several hours
(or overnight).
3. Stir−fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After
several minutes, add tofu with all the marinade. Lower heat, continue to
stir−fry until everything is hot and bubbly.
4. Remove from heat and stir in cashews. Serve over rice.
Szechuan Chicken
1 lb. boneless chicken breast, cubed
4−6 carrots, sliced into 1/4" pieces
1 can bamboo shoots
12−15 dried hot peppers
cooking oil
Sauce:
6 tbsp. soy sauce
2−3 tbsp. cornstarch
2−3 tbsp. powdered dry ginger
3 tbsp. sherry
Mix the ingredients for the sauce in a bowl.
Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the
peppers under medium−high heat and remove them to a plate. Add the
cubed chicken and cook until pink color disappears (2−5 min). Remove the
chicken from the wok. Add 1 tbsp. of oil to the wok, and add the
carrots. Stir−fry until carrots begin to soften. (If you prefer soft
vagetables, you can add several tablespoons of water to the carrots and
steam them for 5 min. or so). Add the bamboo shoots and stir−fry 1−2
minutes.
Add the peppers, chicken, and the sauce to the wok. Stir over medium
heat until the sauce thickens.
Szechuan Pasta Salad
2 packs Angel hair pasta
1/2 lb. Turkey
2 Red bell peppers
2 medium Carrots
1 can Water chestnuts
6 Green onions
1 cup Miniature corn on the cob
1/4 lb. Snow peas
1 bunch Cilantro
4 tablespoons Toasted sesame seeds
DRESSING:
2 cups Mayonaise
3/4 cup Soy sauce
2 tablespoons Szechwan hot oil
1/4 cup Sesame oil
1 tablespoon Dijon mustard
2 Garlic cloves
1. Cook angel hair pasta al dente.
2. Dice turkey, bell pepper and peeled carrots.
3. Drain and slice water chestnuts.
4. Remove stems from cilantro and use the leaves only save a little for the
garnish.
5. Chop green onions.
6. Slice the cobletts.
7. Slice the snow peas on a diagonal into thin strips.
8. Toast the sesame seeds and reserve 1 TBSP. for the garnish.
9. Toss ingredients together.
10. Combine all dressing ingredients in food processor.
11. Add to salad and toss.
12. Garnish with toasted sesame seeds and cilantro.
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