World Recipes

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.

Chinese Chicken

1 fryer, boiled, de-boned and cut
    into bite-size pieces
1 can mushroom soup
2 cups chopped celery
1 small onion, grated
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup cashew nuts
1 (3 ounce) can Chinese noodles
1/2 cup grated Cheddar cheese

Preheat oven to 350 degrees F.

Reserve 1/2 can of noodles and 1/4 cup cheese. Mix all other ingredients together and pour into a casserole. Mix remaining noodles with cheese and sprinkle on top. Bake 30 to 40 minutes, until bubbly.

Serves 6.

Chinatown Chops

4 to 5 pork chops
2 tablespoons butter
1 can sliced mushrooms, drained
1 box fried Rice-a-Roni
2 cups hot water
1/4 teaspoon soy sauce

In a large skillet, brown pork chops 15 to 20 minutes and set aside. Brown fried Rice-a-Roni with 2 tablespoons butter. Stir in 2 cups hot water, mushrooms and contents of vegetable sauce envelope. Place chops on top of rice in a skillet. Sprinkle with soy sauce. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed.

Chicken with Mangoes

1 cup all-purpose flour
1 3/4 cups water
1/2 teaspoon salt
1/4 teaspoon baking powder
3 whole chicken breasts
1 (2 x 1-inch) piece fresh ginger root
8 scallions
1 (15 ounce) can mangoes
3 cups vegetable oil
3 tablespoons white vinegar
3 tablespoons dry sherry
4 teaspoons soy sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
2 teaspoons instant chicken bouillon granules
1 teaspoon sesame oil

Combine flour, 1 cup of the water, the salt and baking powder. Beat with whisk until blended. Let stand 15 minutes. Remove skin and bones from chicken and discard. Cut chicken into 1/4-inch wide strips. Mix strips into flour mixture.

Pare ginger and cut into wafer-thin slices. Cut onions into 1/2-inch pieces. Drain mangoes and cut into 1/2-inch wide strips. Heat vegetable oil in wok over high heat until it reaches 375 degrees F. Add chicken, one strip at a time, to hot oil (cook only 1/4 of the chicken at a time). Cook until golden, 3 to 5 minutes. Drain on absorbent paper. Repeat to cook remaining chicken.

Remove all but 1 tablespoon oil from wok. Reduce heat to medium. Add ginger to oil in wok. Stir fry until ginger is light brown, about 2 minutes. Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.

Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.

Makes 4 to 6 servings.

Chicken with Lychees (China)

3 whole chicken breasts
6 scallions
1 red bell pepper
1/4 cup cornstarch
3 tablespoons vegetable oil
1/2 cup tomato sauce
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 (11 ounce) can whole peeled lychees, drained
Vermicelli, cooked and drained

Cut chicken breasts in half. Remove and discard bones. Cut each breast half into six pieces. Cut onions into 1-inch pieces. Remove seeds from pepper; cut pepper into 1-inch cubes.

Measure 1/4 cup cornstarch into large bowl. Add chicken pieces and toss until well coated. Heat oil in wok over high heat. Add chicken. Stir fry until chicken is light brown, 5 to 8 minutes. Add onion and pepper to chicken. Stir fry 1 minute.

Combine tomato sauce, 1/4 cup of the water, the sugar and bouillon. Pour over chicken-vegetable mixture. Mix well. Stir in lychees. Cover, reduce heat to medium and cook until chicken is tender, about 5 minutes. 

Combine remaining 1/4 cup water and the 1 teaspoon cornstarch. Stir into chicken mixture. Cook and stir until mixture boils and thickens.

Serve with vermicelli.