World Recipes

Vegetables Lo Mein

Transparent noodles
Oil to stir-fry vegetables
1 leaf of cabbage, thinly sliced
3 carrots, julienne cut
2 stalks celery, sliced
1 bunch scallions, cut diagonally

Sauce
4 tablespoons soy sauce
1 tablespoon granulated sugar
4 tablespoons oyster sauce
4 tablespoons peanut oil

Cook noodles. Drain.

Meanwhile, in wok, heat 1 tablespoon oil and stir-fry cabbage 1 minute. Remove from wok and set aside. Add more oil if necessary and stir-fry carrots, celery and scallions.

Make sauce by combining soy sauce, sugar, oyster sauce and peanut oil. Add sauce and noodles and toss gently. Add cabbage and toss again.

Serve immediately.

Twice-Cooked Pork (Szechwan)

1 pound lean boneless pork (such as
    shoulder or butt), in 1 piece
1 tablespoon dry sherry
1 thin, quarter-size slice fresh ginger,
    crushed with the side of a cleaver
3 scallions (including tops)
2 teaspoons hot bean sauce or 2 small dried
    hot red chiles, crumbled
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 small green bell peppers or 1 each
    small green and red bell pepper
3 tablespoons vegetable oil
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger

Place pork, sherry and ginger slice in a 2-quart pan. Cut 1 of the scallions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from broth and refrigerate until cold.

Cut meat into 1 1/2-inch square pieces about 1/8 inch thick. In a bowl, combine hot bean sauce (or red chiles), sweet bean sauce, soy sauce and sugar. Seed bell peppers and cut into 1 inch squares; cut remaining 2 scallions into 1-inch lengths. Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few drops of water if wok appears dry. Sprinkle with salt and stir once, then remove peppers from wok. Add remaining 1 tablespoon oil to wok. When oil begins to heat, add garlic and minced ginger and stir once; then add pork and stir-fry for 1 minute. Add bean sauce mixture and toss until pork is coated with sauce. Return bell peppers to wok along with onion. Stir for 30 seconds to heat through.

Makes 3 or 4 servings.

Tofu with Scallion Sauce (Tofu Cina, China)

1 pound bean curd (tofu)
1 tablespoon vegetable oil
6 scallions (with tops), sliced
3 tablespoons soy sauce
Minced fresh cilantro

Drain bean curd; pat dry. Cut bean curd into 1-inch cubes; arrange on serving plate.

Heat oil in skillet until hot. Cook and stir scallions over medium heat until crisp-tender, 2 to 3 minutes; remove from heat. Stir in soy sauce. Pour mixture over bean curd. Sprinkle with cilantro.

Yields 6 to 8 servings.

Burmese Curried Pork (Weta Hin)

1 (2 pound) boneless pork shoulder
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 (16 ounce) can whole tomatoes, drained
1 stalk fresh lemon grass, finely chopped
1 tablespoon fish sauce
Hot cooked rice

Trim fat from pork; cut pork into 2-inch cubes. Place onion, garlic, gingerroot, turmeric and red pepper in blender container. Cover and blend on medium-high speed, stopping blender frequently to scrape sides, until smooth, about 1 minute. Heat oils in Dutch oven over medium heat until hot. Gradually and carefully pour vegetable mixture into oil. Heat to boiling; reduce heat. Cover and simmer, stirring, occasionally, 15 minutes.

Add pork, tomatoes, lemon grass and fish sauce; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 1 1/2 hours.

Serve over rice. Garnish with snipped fresh cilantro if desired.

Yields 4 servings.

Asian Honey-Tea Grilled Shrimp

1 1/2 pounds medium shrimp, peeled, de-veined
Salt
2 scallions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon peeled, finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper

In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper, to make marinade. Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium hot coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.

Makes 4 servings.

Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg chol., 511 mg sodium

Bulkoki (Traditional Korean Roast Beef)

1 (1 1/2 pound) rib eye beef, thinly sliced
2 tablespoons garlic, crushed
2 tablespoons sesame oil
1/2 cup soy sauce
3 tablespoons granulated sugar
2 medium onions, sliced
3 medium carrots, sliced
5 large fresh mushrooms, sliced
1 medium green bell pepper, sliced
3 kiwi fruit, crushed
1 tablespoon sesame seeds

In a large deep skillet over medium heat, saute garlic in sesame oil for a few minutes and add the thin slices of beef, browning briefly.

Combine soy sauce and sugar in a mixing bowl, stirring to slightly dissolve the sugar. Add to the skillet and continue to cook.

Reduce heat slightly and add sliced onions, carrots, mushrooms, green pepper and kiwi fruit; continue to cook, stirring occasionally. Cover and continue to cook to desired degree of doneness.

Just prior to serving, add sesame seeds and serve.

This is best served with plain rice.

Broiled Fish with Many Spices

2 tablespoons lemon juice
2 tablespoons dry mustard
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon garam masala (optional)
4 swordfish or halibut steaks, 1 inch thick (about 2 pounds)
2 tablespoons ghee

Mix all ingredients except fish and ghee. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish; cover and refrigerate at least 12 hours.

Preheat oven to broil or 550 degrees F.

Arrange fish on rack in broiler pan; drizzle with ghee. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn; drizzle with ghee. Broil until fish flakes easily with fork, 5 to 7 minutes longer.

Yields 4 servings.

Asian Black Bean Sauce

Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:37 am

2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarch

Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.