Chicken-Vegetable Stir Fry
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms, carrots,
celery, broccoli, scallions
1 clove garlic, minced
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.
Serve over rice.
Chicken Stir Fry
1 tablespoon cornstarch
1/4 cup brown sugar
1/2 cup sherry
1/3 cup soy sauce
1 tablespoon vegetable oil
1 cup sliced onions
1 cup sliced mushrooms
3 ounces snow peas
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into strips
1 (12.5 ounce) can chunk white chicken,
drained, cut into strips
Blend together cornstarch, sugar, sherry and soy sauce. Over high heat stir fry vegetables in oil for 2 to 3 minutes. Stir in cornstarch mixture. Add chicken. Gently toss to heat and coat.
Chicken Chop Suey
1 cup sliced onion
1 cup sliced mushrooms
3/4 cup bias-sliced celery
1/2 cup sliced water chestnuts
1/2 cup chopped green pepper
2 tablespoons vegetable oil
2 cups cooked chicken, in strips
1 (16 ounce) can bean sprouts, drained
3/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch
Stir vegetables in hot oil in wok for 3 minutes. Add chicken, bean sprouts and broth. Cook until heated through. Combine soy sauce and cornstarch. Add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serve over hot rice.
Serves 4 or 5.
Chinese Fried Buns
6 ounces sweet potatoes
10 ounces red bean paste
1 1/2 cups glutinous rice flour
1/3 cup all-purpose flour
2/3 cup sesame seeds
2 tablespoons granulated sugar
1/2 cup hot water
Peel the sweet potatoes and boil them till tender, then mash them.
Sift the glutinous rice flour and flour together then blend together with the sugar and mashed sweet potato. Knead the mixture well and sprinkle in the hot water. Knead the dough into small balls and then roll each ball into a flat round shape. Spoon some red bean paste into each as stuffing and shape into balls around the filling. Brush the balls with cold water, then coat thoroughly with sesame seeds. Deep fry on a low heat until the balls are golden and swollen. Drain and serve.
Coral-Jade Stir-Fry
1/2 pound medium shrimp, peeled and deveined
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1/2 teaspoon granulated sugar
1 clove garlic, minced
1 (16 ounce) can cling peach slices in juice or extra light syrup
1 teaspoon distilled white vinegar
2 tablespoons vegetable oil, divided
4 ounces fresh snow peas
1 onion, chunked
1 tablespoon slivered fresh ginger root
Rinse shrimp and pat dry with paper towels.
Combine 1 tablespoon each cornstarch and soy sauce with sugar and garlic; stir in shrimp. Let stand 15 minutes.
Meanwhile, drain peaches, reserving 1/4 cup juice. Add enough water to reserved juice to measure 1 cup. Stir in remaining cornstarch, soy sauce and vinegar; set aside.
Cut peaches in half crosswise.
Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove.
Heat remaining oil in same wok. Add snow peas, onion and ginger; stir-fry 4 minutes. Stir in shrimp and soy mixture; cook and stir until sauce boils and thickens. Stir in peaches and heat through.
Serve immediately.
Serves 4 to 6.
Chinese Plum Sauce
This enhances dishes such as barbecued ribs, roast pork, boiled shrimp, fried chicken livers and egg rolls.
1 cup plum jelly, melted
1/2 cup sweet pickle relish
1 tablespoon wine vinegar
1 tablespoon granulated sugar
Combine and mix until smooth.
Chinese Hot Mustard Sauce
Careful! The more you stir this the hotter it becomes. This is especially good with egg rolls or shrimp puffs.
Place 4 teaspoons dry mustard in a small container. Add just enough water to make a medium paste, stirring constantly. Refrigerate for 1 hour before using.
Cantonese Beef and Pineapple
1 tablespoon soy sauce
1/2 teaspoon cornstarch
1 pound boneless beef top sirloin, cubed
2 tablespoons water
2 green or red bell peppers, cubed
1 clove garlic
1 tablespoon vegetable oil, or more if needed
1 (8 ounce) can pineapple chunks, drained
Cooked rice
In a medium bowl, combine soy sauce and cornstarch. Add beef and toss to coat.
In a nonstick skillet over medium-high heat, add water, peppers and garlic. Cook and stir 3-4 minutes until peppers are crisp-tender. Remove from skillet.
In same skillet, heat oil until hot. Add half of beef and cook 2-3 minutes. Remove and add remaining beef and cook for 2-3 minutes, adding more oil if needed.
Return all beef to skillet and add sauce mixture, peppers, and pineapples. Heat through.
Serve with rice.