Easy Chop Suey
Posted by Olga at recipegoldmine.com 8/17/02 8:29:50 am
2 cups leftover beef, chicken or pork
3 tablespoons soy sauce
1 tablespoon brown sugar
4 tablespoons vegetable oil
3 medium onions, sliced
2 cloves garlic
2 cups celery
1/2 green pepper
1 cup canned mushrooms, sliced (or cooked fresh)
1 cup water
2 tablespoons cornstarch
1/2 teaspoon salt
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 small can bean sprouts (optional) or use fresh
Slice meat thinly. Combine soy sauce and sugar with the meat and stir. Let stand 15 minutes.
Heat oil; add onion and garlic. Saute for 2 to 3 minutes and add meat and soy mixture. Stir, cover and cook for 5 minutes on medium heat.
Add vegetables and stir together. Add 1 cup water mixed with the cornstarch, salts and pepper. Add bean sprouts. Stir and cover. Cook 5 minutes.
Serve over fluffy cooked rice.
Dandan Mian (Spicy Peanut Noodles)
Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:19 am
Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu.
1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts
Boil the noodles. Combine tahini, Sichuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil.
When the noodles are done, drain and toss them with the tahini mixture. Sprinkle crushed roasted peanuts on top before serving.
Dragon Shrimp with Sweet and Sour Sauce
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons.
Marinade
2 tablespoons soy sauce
1/4 cup rice wine
1 clove garlic, sliced
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon pepper
Batter
2 eggs
1 cup water
3/4 cup flour
1/4 cup cornstarch
1/2 cup sliced almonds
1/2 cup chopped cashews
Oil for deep frying
Sweet and Sour Sauce
1 cup pineapple juice
3/4 cup cider vinegar
3/4 cup granulated sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger
2 tablespoons catsup
2 teaspoons sesame oil
1/4 cup water mixed with 3 tablespoons cornstarch
Peel and devein shrimp, leaving the "boots" on (the "boots" are the last joint of the tail shell with the two fins at the end).
Mix marinade in a bowl and add shrimp. Marinate for one hour.
Mix ingredients for batter, except nuts.
Heat oil for deep frying to about 325 degrees. Hold shrimp by the boots and dip in batter let excess run of, roll in nuts and deep fry until cooked through, three to four minutes. Drain on paper towels.
For sweet and sour sauce: Mix water and corn starch in small bowl. In a nonreactive saucepan bring remaining ingredients to a boil. Whisk in cornstarch/water mix (it will thicken instantly).
Serve with fried rice and stir fried vegetables.
Yields 4 servings.
Drunken Noodles (Pad Ki Mow)
2 tablespoons vegetable oil
1 clove garlic (minced)
2 small red or green chiles
4 ounces Sen Yai noodles (broad flat rice noodles)
1 small onion, diced
1 medium tomato, diced
4 kaffir lime leaves
6 sweet basil leaves
1 teaspoon dark soy sauce
2 tablespoons light soy sauce
1/2 teaspoon granulated sugar
1 small sweet red or green pepper, diced
In a wok or skillet, heat the oil until a light haze appears. Add the garlic and chiles, and fry until the garlic is golden brown. Add the noodles, stir; add the remaining ingredients and stir well until the peppers begin to cook but are still al dente.
Turn onto a platter and serve.
Makes 2 servings.
Egg Drop Soup (China)
4 cup fresh or canned chicken broth
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon soy sauce
1/4 teaspoon freshly-grated ginger root (optional)
White pepper, to taste
2 eggs
1 scallion (green onion, spring onion) green and
white part, very thinly sliced
Bring the chicken broth to a boil over moderate heat. Mix the cornstarch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat. Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs. Divide the scallion slices between the individual serving bowls and ladle the soup over them.
Serves 4 to 6.
Custard Tarts
3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening or lard
4 to 6 tablespoons hot tap water
3 eggs
1/3 cup granulated sugar
1 1/2 cups milk
Combine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough that sticks together. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface until 1/8-inch thick. Cut 12 circles from each half using fluted cookie cutter 3 inches in diameter. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
Beat eggs with whisk. Stir in sugar and remaining 1/2 teaspoon salt. Gradually blend in milk. Spoon about 2 tablespoons egg mixture into each pastry. Bake in preheated 350 degree F oven until knife inserted in center of custards comes out clean, 25 to 30 minutes.
Remove tarts from pans. Cool on wire racks.
Makes 24.
Crab-Stuffed Shrimp
Sauce
2 tablespoons vegetable oil
1 small yellow onion, minced
1 teaspoon curry powder
1 1/2 tablespoons dry sherry
1 tablespoon satay sauce
1 teaspoon sugar
2 teaspoons soy sauce
1/4 cup cream or milk
Heat oil in small saucepan. Cook onion in oil over medium heat until transparent, about 3 minutes. Add curry powder. Cook and stir 1 minute. Add sherry, satay sauce, sugar and soy sauce. Cook and stir 2 minutes. Blend in cream. Bring to boil. Boil 2 minutes. Keep warm.
Shrimp
2 (6 1/2 ounce) cans crabmeat
2 egg whites
4 teaspoons cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
Drain and flake crabmeat. Blend egg whites, cornstarch, sherry and soy sauce in bowl. Add crabmeat, onions and celery; mix well.
Remove shell from shrimp, leaving tails intact. Remove back veins from shrimp. Cut deep slit into, but not through, back of each shrimp. Flatten shrimp by pounding gently with rolling pin or mallet. Spoon crabmeat mixture onto each shrimp and press into shrimp with back of spoon or small spatula.
Coat each shrimp lightly with flour. Beat eggs and milk with fork in shallow bowl until blended. Place each shrimp, stuffed side up, in egg mixture, then spoon mixture over shrimp to cover completely. Coat each shrimp completely with bread crumbs, pressing crumbs lightly onto shrimp. Place shrimp in single layer on cookie sheets or plates. Refrigerate 30 minutes.
Heat oil in wok over medium-high heat until it reaches 375 degrees F. Fry 4 or 5 shrimp at a time in the oil until golden, about 3 minutes. Drain on absorbent paper. Serve with warm sauce.
Makes 4 servings.
Crab in Ginger Sauce
2 ready-to-cook whole hard-shell crabs
8 scallions
1 small red bell pepper
1 (4 x 1-inch) piece fresh ginger root
3/4 cup water
2 1/2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon instant chicken bouillon granules
2 teaspoons soy sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon sesame oil
Rinse crabs with water. Gently pull away round hard shell on top. With small sharp knife gently cut away the gray spongy tissue and discard. Rinse crabs with water. Cut off claws and legs. Pound claws lightly with back of cleaver to break shell. Chop down center of crabs to cut body in half. Cut each half crosswise into 3 pieces.
Cut onions into 1-inch pieces. Remove seeds from bell pepper; cut pepper into thin strips. Pare ginger root. Cut ginger into thin slices, then cut the slices into very thin strips. Combine 1/2 cup of the water, the sherry, sugar, bouillon and soy sauce.
Combine remaining 1/4 cup water and the cornstarch; blend well.
Heat oils in wok over medium heat. Stir fry ginger in the oils 1 minute. Add cut-up crabs. Stir fry 1 minute. Add sherry mixture and pepper to crab. Stir fry over high heat until liquid boils. Reduce heat to low. Simmer covered 4 minutes. Uncover and stir in cornstarch mixture. Cook until sauce thickens. Add onions. Cook and stir 1 minute.
Makes 4 to 6 servings.