Szechwan Shrimp
2 tablespoons peanut oil
1 pound extra-large raw shrimp, shelled and de-veined
1/4 cup minced scallion
2 tablespoons minced fresh ginger
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons granulated sugar
1/2 teaspoon salt
2 to 3 tablespoons catsup
2 tablespoons chili sauce
1 teaspoon red pepper flakes
Heat oil in a wok or large, heavy skillet. Add shrimp, scallion, ginger and garlic. Stir-fry until shrimp are pink. Add sherry, soy sauce, sugar and salt. Stir well and blend in catsup, chili sauce and red pepper flakes.
Serve over hot rice.
Szechwan Chicken with Cashews
Most Szechwan cooking is hot and spicy.
2 whole chicken breasts (1 1/2 pounds)
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon finely chopped ginger root
1 teaspoon soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 tablespoons vegetable oil
6 scallions (with tops), chopped
(reserve 2 tablespoons tops)
1 large green bell pepper, cut into
1/2-inch squares
1 (4 ounce) can button mushrooms,
drained (reserve liquid)
1 tablespoon hoisin sauce
2 teaspoons chili pepper paste*
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce
Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces. This is easier to do if the chicken is partially frozen. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, gingerroot, 1 teaspoon soy sauce and pepper in 2-quart glass bowl; stir in chicken. Cover and refrigerate at least 30 minutes.
Heat 1 tablespoon oil in wok or 10-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain. Sprinkle with 1/2 teaspoon salt. Heat 2 tablespoons of the oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 tablespoon oil until hot. Add scallions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir-fry about 1 minute. add chicken, chicken broth and reserved mushroom liquid; heat to boiling. Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashews; garnish with reserved scallion tops.
Yields 6 servings.
* 1 teaspoon crushed red pepper flakes can be substituted.
Szechwan Beef
Cooking Sauce
1 pound lean boneless beef steak
(such as top round, flank or sirloin)
2 tablespoons vegetable oil
16 dried hot red chiles
2 large carrots, cut into 3-inch long julienne strips
1 (8 ounce) can sliced bamboo shoots,
drained (and thinly sliced, if desired)
Fresh cilantro leaves (optional)
Prepare Cooking Sauce and set aside.
Cut beef with the grain into 1 1/2-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices. Set aside. Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring, until chiles just begin to char. Remove chiles from wok; set aside.
Add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots to wok and stir fry until tender-crisp to bite (about 3 minutes). Add bamboo shoots and stir fry for 1 more minute.
Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens. Garnish with cilantro, if desired.
Makes 4 servings.
Cooking Sauce
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons granulated sugar
1/2 teaspoon cornstarch
Stir together all ingredients.
Sweet and Sour Pork (China)
2 1/2 pounds lean pork chops
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
2 teaspoons granulated sugar
1 egg yolk
10 tablespoons cornstarch
3 cups vegetable oil
1 large yellow onion
8 scallions
1 red or green bell pepper
4 ounces fresh mushrooms
2 stalks celery
1 medium cucumber
3 tablespoons vegetable oil
1 can pineapple chunks in syrup
1/4 cup white vinegar
3 tablespoons tomato sauce
1 cup water
Trim chops, discarding fat and bones. Cut pork into 1-inch pieces. Mix soy sauce, sherry, sugar and egg yolk in large glass bowl. Mix in pork. Cover and let stand 1 hour, stirring occasionally.
Drain pork, reserving soy sauce mixture. Coat pork with 8 tablespoons of the cornstarch. Heat the 3 cups oil in wok over high heat until it reaches 375 degrees F. Cook 1/2 of the pork in oil until brown, about 5 minutes. Drain on absorbent paper. Cook and drain remaining pork.
Cut yellow onion into thin slices. Cut scallions into thin diagonal slices. Remove seeds from pepper and chop coarsely. Clean mushrooms and cut into halves or quarters. Cut celery into 1/2-inch diagonal slices. Cut cucumber lengthwise into quarters and remove seeds. Cut cucumber into 1/4-inch wide pieces. Heat the 3 tablespoons oil in wok over high heat. Add all the prepared vegetables to oil. Stir fry 3 minutes.
Drain pineapple, reserving syrup. Add the syrup, reserved soy sauce mixture, vinegar and tomato sauce to vegetables. Combine water and remaining 2 tablespoons cornstarch. Add to vegetables. Cook and stir until sauce boils and thickens. Add pork and pineapple. Cook and stir until hot throughout.
Makes 6 servings.
Sweet and Sour Fish (Tien Shuen Yu)
Serve with hot cooked rice and hot jasmine tea.
2 medium carrots, cut diagonally into thin slices
1/2 cup water
1 1/2 pounds fish fillets, cut into 1-inch pieces
1/2 cup packed brown sugar
1/3 cup vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
1 (15 1/4 ounce) can pineapple chunks
1 medium green bell pepper, cut into 1-inch pieces
Vegetable oil
Batter
Heat carrots and water to boiling. Cover and cook until crisp-tender, 8 to 10 minutes. Pat fish dry. Mix brown sugar, vinegar, cornstarch and soy sauce in 2-quart saucepan. Stir in carrots (with cooking liquid), pineapple (with syrup) and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Keep warm.
Heat 1 to 1 1/2 inches oil to 360 degrees F.
Prepare Batter. Dip fish into Batter with tongs. Allow excess batter to drip back into bowl. Fry 7 or 8 pieces at a time until golden brown, about 1 minute on each side; drain. Arrange on platter; pour sauce over fish.
Yields 6 servings.
Batter
3/4 cup water
2/3 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon baking powder
Mix all ingredients.
Sweet and Sour Chicken
2 pounds boneless chicken breasts,
cut into 1/2-inch cubes
3 tablespoons sherry
4 teaspoons soy sauce, divided
1/2 teaspoon ground ginger
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1 tablespoon slivered fresh ginger
In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.
Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.
Serves 6.
Subgum-Gai-Pan (Chicken and Vegetables)
2 tablespoons vegetable oil
1 teaspoon salt
Dash of pepper
2 cups raw chicken
2 tablespoons green bell pepper, diced
1 cup bok choy, 1/8-inch slices
2 cups celery, 1/8-inch slices
1/2 cup chicken bouillon
3 small tomatoes, quartered
2 tablespoons cornstarch
2 teaspoons soy sauce
1/4 cup water
Put oil, salt and pepper into a skillet. Add raw chicken, cut into 1/3-inch cubes. Cook on medium heat until done. Add green pepper, bok choy, celery and chicken bouillon. Cover an cook on medium heat for 10 minutes. Add tomatoes. Blend and add the cornstarch, soy sauce and water. Heat just until thickened. DO NOT BREAK UP TOMATOES.
Stir-Fry Chicken and Broccoli
1 pound chicken breast strips
2 tablespoons vegetable oil
4 cups vegetables (broccoli florets,
pepper strips, sliced water chestnuts)
1 1/2 cups chicken broth
3 tablespoons soy sauce
2 tablespoons cornstarch
2 teaspoons brown sugar
1 teaspoon garlic powder
3/4 teaspoon ground ginger
Stir-fry chicken in hot oil in a large skillet until browned. Add broccoli, pepper and water chestnuts; stir-fry until crisp-tender.
Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger; add to skillet. Bring to boil; boil one minute.
Serve over rice.
Serves 4.