Shrimp and Cashew Stir-Fry
1 pound medium size uncooked shrimp
1/3 cup dry roasted cashews
3 tablespoons peanut or vegetable oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 ounces mushrooms, sliced
1 clove garlic, minced or pressed
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach, leaves only
1/4 pound pea pods, ends and strings removed (optional)
Salt
Cooked rice
Shell and devein shrimp; set aside.
Stir cashews in heated oil in a large frying pan until they give off a nut-like aroma and begin to brown. Remove with a slotted spoon and reserve. To oil add onion and celery. Cook, stirring occasionally over medium- high heat until onions are transparent, about 3 minutes. Add mushrooms and cook until they begin to brown. Mix in garlic and shrimp, stirring until shrimp turns pink.
Mix cornstarch with soy sauce and chicken broth or water until very smooth.
Add spinach and peas to shrimp mixture; stir 30 seconds. Mix in cornstarch mixture, stirring just until thickened. Taste and add salt or soy sauce if needed. Sprinkle with reserved cashews.
Serve shrimp over hot cooked rice.
Spicy Chinese Shrimp
1 pound shrimp, peeled
1 cup soy sauce
2 teaspoons crushed red pepper
2 tablespoons Worcestershire sauce
2 1/2 tablespoons garlic powder
1 tablespoons onion powder
White or black pepper, to taste
Place all ingredients in preheated cast iron skillet. Simmer over high heat until sauce thickens.
Serve over rice or noodles.
Roasted Sesame Chicken (Asian)
1 (3 pound) roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, quartered
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oil
Preheat oven to 450 degrees F.
Wash chicken thoroughly and pat dry. Season cavity with salt and pepper, and stuff with onion quarters and half of a lemon. Brush skin with soy sauce and sesame oil. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for 1 hour and 15 minutes, or until juices run clear. Allow to rest for 20 minutes before carving.
Sesame Beef
1 pound beef boneless sirloin steak
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic, finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelli
Partially freeze the beef, about 1 1/2 hours. Cut beef diagonally across grain into 1/8-inch slices.
Mix sugar, soy sauce, pepper,green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef mixture.
Heat sesame seed in 10-inch skillet over medium heat, stirring frequently, until golden brown. Remove sesame seed from skillet.
Heat oil in same skillet over medium-high heat. Cook beef mixture in oil, stirring occasionally, until brown.
Serve over vermicelli, sprinkled with sesame seed.
Yield: 4 servings
Vegetarian Egg Rolls
Posted by WingsFan91 at recipegoldmine.com 7/19/01 5:08:59 am
1 package egg roll wrappers
Sesame oil
1 cup celery, finely chopped
1 onion, small, finely chopped
2 garlic cloves, minced
1 cup cabbage, finely shredded
1 cup mushrooms, finely chopped
1 green pepper, finely chopped
1/2 cup water chestnuts, finely chopped
1 cup sprouts, bean or seed, fresh
1/4 cup soybeans, dry cooked and pureed
3 tablespoons soy sauce
2 1/2 cups brown rice, cooked
In a wok or frying pan saute the vegetables in sesame oil in the order given. After the onion has started sauteing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes. As soon as you add the bean sprouts to the pan, turn off the heat.
Stir the pureed soybeans and soy sauce together. Then stir this mixture into the vegetables. The whole mixture may be chilled several hours, or used warm. To prepare the rolls: place about 1/4 cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste.
Heat a large frying pan with oil in the bottom. Fry the rolls until they are crisp and brown, turning only once. You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil. Drain on paper bags or towels.
Keep the rolls hot in a 250 degree F oven up to an hour. Or reheat them at 450 degrees F for about 10 minutes.
Sui Mai
1 package gyoza skins (won ton wrappers)
Filling
1 pound lean ground pork
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon freshly-grated ginger
1/2 teaspoon white pepper
1 tablespoon sesame oil
4 tablespoons chopped bamboo shoots or water chestnuts
1 tablespoon chopped green onion
1 egg white
1 tablespoon cornstarch
1 teaspoon salt
2 cloves garlic, minced
Pinch of granulated sugar
Mix all of the filling ingredients together very well. Place about 3/4 tablespoon of filling in the center of each noodle wrapper. Wet edges, pinch into a frilled flower shape at the top, and seal. Arrange in a steamer with the water in the lower part filled so that it comes within an inch of the steamer tray. Cover tightly, and steam them for 20 to 25 minutes over high heat. If using the stackable bamboo steamer trays, reverse them after 10 minutes. Transfer to plate with slotted spoon and serve.
Steamed Pork Buns (China)
These buns are cooked in bamboo steamers which are available in Chinese and gourmet cookware stores. The steamers are available in various sizes separately or in sets of two or three tiers. For cooking, the covered steamer(s) is placed over boiling water in a wok or large saucepan.
2 tablespoons hoisin sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
8 ounces Barbecued Pork
4 scallions
2 tablespoons vegetable oil
2 teaspoons grated pared fresh ginger root
1 clove garlic, crushed
1 1/4 cups water
1 tablespoon cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1 teaspoon white vinegar
Water
Combine hoisin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and scallions finely. Heat vegetable oil in wok or fry pan over high heat. Stir fry ginger and garlic in the oil 1 minute. Stir in hoisin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoisin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely.
Combine flour, baking powder and salt in large bowl. Cut or rub in shortening until mixture resembles bread crumbs. Combine remaining 3/4 cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 times. Divide dough into 12 equal portions. Shape each portion into a smooth ball. Roll each ball of dough on lightly floured surface into a 5- to 6-inch diameter circle. Brush around edges lightly with water. Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together.
Cut wax paper into twelve (5-inch) squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square. Place buns with paper in single layer on steamer rack over boiling water. Cover and steam buns until done, about 20 minutes.
Makes 12.
Spiced Pork (China)
3 pounds lean pork chops
2 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons sweet sherry
1 teaspoon pared, grated fresh ginger root
1/2 teaspoon five spice powder
1/8 teaspoon pepper
3 cups vegetable oil
1/4 cup water
1 teaspoon instant chicken bouillon granules
Chinese Mixed Pickles
Trim chops, discarding fat and bones. Mix cornstarch, 2 tablespoons of the soy sauce, the sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand 1 to 2 hours, stirring occasionally.
Heat oil in wok over high heat until it reaches 375 degrees F. Cook 1/2 of the pork in oil until brown and cooked through, 3 to 5 minutes. Drain on absorbent paper. Cook and drain remaining pork. Cut pork into 1/4 to 1/2 inch wide slices. Transfer pork to serving dish; keep warm.
Combine water, bouillon and remaining 1 tablespoon soy sauce in small saucepan. Heat until mixture boils. Pour mixture over sliced pork. Garnish with Chinese Mixed Pickles.
Makes 4 servings.