Banana Rolls
2 bananas
1 can Jack Fruit*
1/4 to 1/2 cup granulated sugar
1 package very thin (large) egg roll wrappers
(approximately 20)*
3 tablespoons oil
Cut bananas in small 6 to 9-inch strips.
Separate Jack Fruit into small strips.
Separate egg roll wrappers.
Place 1 banana strip and equal amount of Jack Fruit on each wrapper. Sprinkle with sugar and roll up. Seal with cornstarch and water paste (optional). Pan fry in oil until golden in color.
* Jack fruit and egg roll wrappers can be purchased at any Asian market.
Braised Shrimp with Vegetables (China)
1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon granulated sugar
1/2 teaspoon grated, pared fresh ginger root
1/8 teaspoon pepper
Remove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices.
Heat oil in wok over high heat. Stir fry shrimp in oil until tender, about 3 minutes. Add broccoli to shrimp. Stir fry 1 minute. Add mushrooms and bamboo shoots. Stir fry 1 minute longer.
Combine remaining ingredients. Pour mixture over shrimp-vegetable mixture. Cook and stir until liquid boils. Cook and stir 1 minute longer.
Makes 4 servings.
Basic Chinese Chicken Stock
3 pounds chicken backs, necks, and trimmings
16 cups cold water
12 whole black peppercorns
2 whole celery stalks with leaves
2 thin slices fresh ginger
Salt, to taste
Combine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour. Skim the surface and strain the stock. Chill and remove the fat from the top.
Makes about 4 quarts.
Bok Choy with Bean Curd
1 pound bean curd (tofu)
4 medium stalks bok choy
4 scallions (with tops)
1/4 cup vegetable oil
1 (4 ounce) can button mushrooms, drained (reserve liquid)
3 tablespoons oyster sauce
1/2 teaspoon instant chicken bouillon
1 tablespoon cold water
1 tablespoon cornstarch
Cut bean curd into 3/4-inch cubes; drain thoroughly. Cut bok choy (with leaves) into 1/4-inch slices. Cut scallions into 2-inch pieces. Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes. Remove bean curd. Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes. Add mushrooms. Add enough water to reserved liquid to measure 1/2 cup. Stir liquid, the oyster sauce and bouillon into vegetables; heat to boiling.
Mix water and cornstarch; stir into vegetable mixture. Cook and stir until thickened, about 1 minute. Stir in bean curd and scallions. Heat until hot.
Almond Chicken
1 1/2 pounds chicken breasts
1 teaspoon ginger
2 teaspoons honey
1 tablespoon cornstarch
3 tablespoons soy sauce
12 ounces Chinese pea pods
1/4 cup vegetable oil
1 cup natural whole almonds
3 to 4 tablespoons water
1/3 cup sherry
Skin, bone and cut up chicken breasts into 1/2-inch cubes.
In a bowl, mix ginger, honey and cornstarch and blend in water, soy sauce and sherry.
Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes. Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir-fry until hot and glazed.
Serves 4.
Beef Lo Mein
1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound sirloin steak, cut into thin strips
2 tablespoons vegetable oil
1 1/2 cup small broccoli florets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon beef bouillon
1/2 pound spaghetti or linguini, cooked
In a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator.
In wok or large, deep skillet, heat 2 tablespoons oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers and mushrooms. Stir-fry until tender.
In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add spaghetti; toss until thoroughly mixed.
Serve immediately.
Asian Grilled Quail
1/4 cup hoisin sauce
2 tablespoons sesame seeds
3 tablespoons chile-garlic sauce
2 tablespoons dark sesame oil
3 tablespoons honey
1 teaspoon ground ginger
8 quail, dressed (or 4 Cornish hens)
1 (14 1/2 ounce) can chicken broth
2 teaspoons cornstarch
Sliced green onions (for garnish)
Combine first 6 ingredients in a shallow dish; add quail. Cover and chill 30 minutes, turning occasionally.
Remove quail from marinade, reserving marinade. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done (cooking time for hens will be about 45 to 50 minutes).
Pour reserved marinade into a small saucepan. Reserve 1/4 cup chicken broth and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, for 5 minutes.
Whisk together cornstarch and reserved chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, for one minute.
Serve with quail; garnish as desired.
Beef with Peppers (China)
1 ounce dried mushrooms
Boiling water
1 pound beef tenderloin
2 small yellow onions
1 green bell pepper
1 red bell pepper
2 1/2 tablespoons vegetable oil
1 clove garlic, crushed
1/4 teaspoon five-spice powder
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon instant beef bouillon granules
1 teaspoon sesame oil
Place mushrooms in a bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze dry. Remove and discard stems. Slice mushroom caps into thin strips. Cut meat into thin slices 1 inch long. Cut onions into wedges. Remove seeds from peppers and cut peppers into thin slices.
Heat vegetable oil in wok over high heat. Add garlic and five-spice powder. Stir fry 15 seconds. Add meat. Stir fry until meat is brown, about 5 minutes. Add onions. Stir fry 2 minutes. Add mushrooms and peppers. Stir fry until peppers are crisp-tender, about 2 minutes.
Combine all remaining ingredients. Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.
Makes 4 servings.