Oriental
Recipes
Almond or Cashew Chicken
6 TBS oil
1/3 cup blanched almonds halves
1 lb. chicken, boned and skinned
Marinade:
¼ tsp salt
1/8 tsp pepper
1 tsp cornstarch
1 TBS soy sauce
1 egg white
5 slices fresh ginger root
3 green onions, chopped in 1-inch lengths
1 green pepper, chopped in 1-inch pieces
½ cup diced whole bamboo shoots
Seasoning sauce
1 TBS rice vinegar or white vinegar
2 TBS soy sauce
1 TBS water
½ tsp salt
1 tsp sugar
½ tsp cornstarch
Heat 2TBS oil in wok over high heat 1 minutes.
Add nuts and stir 2 to 3 minutes until golden brown. Remove from hot oil
and drain well on paper towels. Let stand 5 minutes before using.
Dice chicken into 1-inch cubes. Combine marinade ingredients in medium
bowl. Add diced chicken, mix well. Let stand 30 minutes. Heat 2 TBS oil in a wok over high heat 30 seconds
add chicken to oil stir fry 1 minute until very lightly browned. Remove
chicken with a slotted spoon, drain well and set aside. Heat 2 more TBS
oil in wok. Stir fry ginger slices 30 second. Remove and discard.
Add green onion, green pepper and bamboo shoots to oil. Stir fry 1 or 2
minutes until vegetables are crisp tender. Combine ingredients for
seasoning sauce in a small bowl; mix well and add to wok. Bring to
boil. Add chicken to boiling sauce. Stir fry until chicken is
coated with sauce. Add almonds mix well and serve hot. Makes 4
servings.
Beef
with Oyster Sauce
1
lb. beef flank steak or other tender beef
Marinade:
1
TBS oyster sauce
1
TBS soy sauce
1
tsp sugar
1
TBS cornstarch
2
TBS vegetable oil
2
TBS oyster sauce
3
TBS water
½
tsp sugar
¼
tsp salt
1
TBS soy sauce
½
tsp cornstarch
1
tsp sesame oil
3
TBS chicken broth, if desired for added flavor
5
broccoli stems, cut into 2-inch x ¼ inch pieces
3
celery stalks, sliced into small pieces
¾
lb. snow peas
4
TBS vegetable oil
1
½ tsp water
¼
tsp salt
½
tsp sugar
5
slices fresh ginger root
Use
a cleaver to slice beef across grain and at an angle into thin strips.
Cut strips 2 inches long. Combine marinade ingredients in a medium bowl.
Add beef strips; mix well. Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl. Mix well and set
aside. Heat 2 TBS oil in a wok over medium heat 1 minutes. Stir fry
broccoli stems and celery about 2 minutes. Add snow peas, stir-fry 1 minutes.
more. Add water, salt and sugar. Stir-fry 10 seconds. Cover
and steam 1 minutes. Remove from wok and arrange on a platter. Heat
remaining 2 TBS of oil in wok over high heat 1 minutes. Stir fry ginger
root 10 sec. Add marinated beef and stir fry until very lightly
browned. Remove beef set aside. Add seasoning sauce to wok.
Stir fry until sauce thickens slightly. Add cooked beef to wok mixing
well with sauce. Pour over green beg. Makes 4 servings.
Cashew Chicken
2 Cups chicken boned and skinned, cut in bite
size pieces.
1 TBS soy sauce
1 TBS water
1 TBS cornstarch
½ tsp salt
1 clove garlic, minced
1 tsp grated ginger root
¾ cup cashews
½ cup sliced bamboo shoots
8 fresh mushrooms, sliced
1 stale celery, cut diagonally, 1/8-inch
think
15 snow peas
Salt
Oil
¾ cup water mixed with 1 TBS soy sauce, 1 TBS
cornstarch and ½ tsp. sugar.
Marinate chicken 15 minutes in soy sauce,
cornstarch, water, salt, garlic and ginger. Heat 1 TBS oil in wok over
medium heat. Sauté nuts until lightly browned. Remove from
wok. Heat 2 TBS oil over high heat. Add bamboo shoots, mushroom and
celery. Stir fry 2 minutes until crispy tender. Remove. Heat
1 TBS of oil over high heat. Sprinkle with salt, add peas, and stir fry 1
minutes. Remove. Heat 2 TBS oil over high heat. Add marinated
chicken and stir fry 4 minutes or until meat is white. Return vegetables and
nuts to pan. Recombine cornstarch water mixture and add. Cook until
thickened. Serves 4 to 6.
Chicken
Chow Mein with the Best Chow Mein Sauce
1
lb. chicken breast boneless, skinless
3
Tbs oil
12-ounces
chow Mein noodles (uncooked noodles)
2
cups cabbage
1
large carrot julienned (shredded)
½
batch green onions
2
cloves garlic
Cho
Mein Sauce
6
Tbs. oyster sauce
3
Tbs. low sodium soy sauce
3
Tbs light sesame oil (not toasted)
½
cup chicken broth
1
Tbs. cornstarch
1
Tbs. sugar
In
a small mixing bowl, use a whisk to combine oyster sauce, sugar, sesame oil,
soy sauce, chicken broth and cornstarch.
Set aside.
Cook
your noodles according to package instructions then drain, rinse with cold
water and set aside.
Heat
a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-size
strips and cook them in the oil until golden brown. Remove strips and set aside.
Add
carrots, cabbage and pressed garlic and sauté for a few minutes until veggies
are slightly softened and the cabbage is a bit translucent.
Add
chicken and noodles back into pan. Pour sauce over the top and continue cooking
all the ingredients together for another 2 minutes.
Garnish
your chow Mein with chopped green onions and serve the noodles straight from
the pan piping hot.
I
would ½ this recipe or ½ the noodles and keep the veggies the same.
Chinese Chicken Salad
1 lb. chicken breast, boned and skinned
2 TBS soy sauce
2 TBS sugar
2 TBS water
½ tsp ginger, grated
1 small head lettuce, shredded
2 oz rice sticks (like noodles)
5 spring onions
1 package chopped or sliced almonds
2 TBS sugar
¼ cup salad oil
2 TBS toasted sesame seeds
1 tsp salt
½ tsp vinegar
3 TBS soy sauce
1 tsp grated ginger
Slice chicken into very thin slices. Heat oil in wok. Cook chicken
until slightly brown. Add soy sauce, sugar, water and ginger.
Simmer for 1 minutes. Shred lettuce. Deep fry rice sticks.
Slice spring onions finely. Combine sauce ingredients, set aside.
Toss salad ingredients just before serving. Serves 6 to 8 people
Egg
Rolls
1
pound Roll wrappers
1
large can bean sprouts
1/2-pound
pork sausage
1
can small shrimp
2
stalks celery , chopped fine
2
tablespoons soy sauce
1/2
onion, chopped fine
Fry
pork till brown. Drain off extra fat. add
celery, onion, garlic salt, soy sauce, and sprouts. Cook
until veg are tender but not brown, remove from heat and add
shrimp. add 2 tablespoon filling to each egg roll and brush 3 sides
with water cornstarch mixture roll and seal. Fry in 2 inches of hot
oil. Serve immediately. Best served with a sweet and sour
sauce.
I
use fresh bean sprouts not canned. I don't use canned shrimp. I use
lots of veg and a little meat. You can use chicken or spinach leaves
or just be creative. You can also spice up ground beef with garlic
and peppers and use instead of sausage.
Gong-Bao Ji-Ping
1 ½ lb. chicken breast, boned and skinned
5-10 dried red peppers
3 -5 TBS fresh ginger, grated
1 bunch spring onions (green onions)
4 -5 cauliflower flowerets, cut in small
pieces
1-2 broccoli stems only, cut in small pieces
1 can sliced water chestnuts
1 green pepper, cut in small pieces
½ lb. mushrooms, sliced
1 cup bean sprouts
¾ cup cashews or almonds
4-5 TBS oil
6 tsp cornstarch
6 tsp water
3 TBS soy sauce
3 TBS vinegar
5-6 tsp sugar
2 tsp sesame oil
Cut boned chicken into 1-inch pieces
Mix marinade with chicken
Marinade 1-5 hours or longer
Grate or chop ginger
Cut spring onions into ¾ inch lengths
Mix seasonings, set aside
Heat oil
Add peppers cooking over medium temperature
until charred. Remove
Stir fry chicken
Add ginger and spring onions. Stir well
and remove from wok.
Add 2 TBS oil, stir-fry cauliflower and
broccoli 2 minutes.
Add green pepper and stir fry 2 minutes.
Add water chestnuts mushrooms and bean sprouts. Stir fry 2 more minutes.
Add chicken mixture. Stir well
Add nuts and seasoning.
Serve when sauce thickens
Health
Sweet and Sour Chicken
Serves
3-4
3-4
boneless skinless chicken breasts, pounded to ½ inch thick and chopped into
1-inch pieces
1/3
cup corn starch
2
Tablespoons oil
1
red bell pepper, chopped in large squares
1
green bell pepper, chopped in large squares
½
white or yellow onion, chopped in large squares
(We
like to add more veg. than this)
Sauce:
¾
cup sugar
½
cup apple cider vinegar (may sub white vinegar)
2
Tablespoons soy sauce
1
teaspoon garlic powder
½
teaspoon onion salt
½
cup ketchup
1
Tablespoon cornstarch + 2 tablespoons cold water
First
prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt,
and ketchup to a medium sauce pan. Stir and bring to a boil. In a
small bowl whisk together the 1 tablespoon corn starch and cold water until
dissolved. Add to sauce pan and stir until thickened, then reduce to low
heat.
Add
chicken pieces and corn starch to a large Ziploc bag. Seal and shake to
coat chicken. Drizzle a large pan or skillet with oil, Add coated
chicken. Sauté over medium heat for about 5 minutes. Add peppers and
onions. Continue to sauté over medium heat until chicken is browned and cooked
through.
Add
sauce to chicken and peppers. Stir to coat well. Serve warm with
cooked rice if desired.
Chinese
Beef,
Marinate
thin sliced beef strips (1 pound) in
4
tsp sugar
2
tsp corn starch
4
tsp soy sauce
2
tsp burgundy cooking wine (rice vinegar)
4tsp
oil
Remove
meat and brown. Remove and keep warm. Cook until tender 1
green pepper, 1 stalk celery, 1 small onion, mushrooms peas or
zucchini. Add 2 TBS oil cook until tender, add meat
Sauce
2
tsp corn starch
¼
cup soy sauce
¼
cup brown sugar
Dash
ginger and garlic
Squirt
a little catsup
Add
chopped tomatoes at end and mix serve with rice.
Fried
Rice, Chinese
2
beaten eggs
3
TBS cooking oil
¼
cup chopped fresh mushrooms
3
TBS soy sauce
½
cup diced cooked ham
3
TBS sliced green onion
4
Cups cooked rice
In
10-inch skillet cook eggs in 1 T of oil. Without stirring, till
set. Invert skillet over a baking sheet to remove. Cook
eggs; cut into short narrow strips. In same skillet cook ham
mushrooms 3 T soy sauce and green onion in remaining oil, about 4 minutes or
until mushrooms and onions are tender. Stir uncooked rice and eggs
strips, heat through. Serve with additional soy
sauce. Garnish with eggs strips and sliced mushrooms if
desired.
Fried Rice,
Easy
4 cups cooked rice
¾ lbs. chicken breast
¼ salt
Vegetable or canola oil
2 eggs
½ cup diced white or yellow onion
4 to 6 cloves garlic minced
1 cube chicken bouillon
2 tsp soy sauce
1 tsp soy sauce
1 tsp sesame oil
½ tsp black pepper
2 cups frozen mixed vegetable
2 tsp green onions sliced
Slice chicken into thin strips. Sprinkle with salt and rub it evenly all over
chicken. Beat two eggs in a bowl.
Heat skillet under medium heat. Add vegetable or canola oil to skillet. Once oil is heated, add eggs to skillet
When the bottom of the egg mixture is cooked, flip and cook
the other side. Once eggs are no longer
in liquid form, break it into small pieces.
Remove from skillet and set aside.
Heat skillet under high heat. Add vegetable or canola oil to
skillet. Add chicken pieces, stir and
flip occasionally until chicken is cooked.
Remove and set aside.
Add 1 to 2 tbsp vegetable or canola oil to skillet. Once oil is heated, add diced onions and
minced garlic.
Once onions and garlic and fragrant (do not brown or burn),
add cooked rice. Break apart rice if it
is in chunks.
Stir continuously for 30 seconds, then add chicken bouillon,
soy sauce, sesame oil, black pepper, and frozen mixed vegetable. Stir continuously for a few minutes, or until
everything is mixed well.
Add chicken pieces and egg/omelet pieces that was previously
set aside back into the skillet. Stir to
combine.
Remove from heat.
Garnish with green onions.
Serve and enjoy.
Fried
Rice
1/3
cup oil
1
cup rice, uncooked
2
cups water
2
tablespoons soya sauce
2
whole eggs, beaten
1
cup chicken/ or ham, cooked
1
cup onions, diced
1
cup celery, diced
1
cup cabbage, sliced thin
Brown
rice in oil. Add water and soya sauce. Cover and cook 45
minutes (low heat) or until water is absorbed and rice tender.
Add
meat, onions, and celery, barely cook. Move rice out of center of
pan and scramble eggs. Mix all together. Add cabbage just
before serving.
FRIED
RICE
INGREDIENTS:
3
Tbsp. butter, divided
· 2
eggs, whisked
· 2
medium carrots, peeled and diced
· 1
small white onion, diced
· 1/2
cup frozen peas
· 3
cloves garlic, minced
· Salt
and pepper
· 4
cups cooked and chilled rice (I prefer short-grain white rice)
· 3
green onions, thinly sliced
· 3-4
Tbsp. soy sauce, or more to taste
· 2
tsp. oyster sauce (optional)
· 1/2
tsp. toasted sesame oil
DIRECTIONS:
Heat
1/2 tablespoon of butter in a large skillet over medium-high heat until melted.
Add egg, and cook until scrambled, stirring occasionally. Remove egg, and
transfer to a separate plate.
Add
an additional 1 tablespoon butter to the pan and heat until melted. Add
carrots, onion, peas and garlic, and season with a generous pinch of salt and
pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and
stir until melted. Immediately add the rice, green onions, soy sauce and oyster
sauce (if using), and stir until combined. Continue stirring for an additional
3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the
sesame oil, stir to combine, and remove from heat.
Serve
warm.
FRIED
RICE
Learn
how to make fried rice with this classic fried rice recipe. It tastes even
better than the restaurant version!
INGREDIENTS:
· 3
Tbsp. butter, divided
· 2
eggs, whisked
· 2
medium carrots, peeled and diced
· 1
small white onion, diced
· 1/2
cup frozen peas
· 3
cloves garlic, minced
· Salt
and pepper
· 4
cups cooked and chilled rice (I prefer short-grain white rice)
· 3
green onions, thinly sliced
· 3-4
Tbsp. soy sauce, or more to taste
· 2
tsp. oyster sauce (optional)
· 1/2
tsp. toasted sesame oil
DIRECTIONS:
Heat
1/2 tablespoon of butter in a large skillet over medium-high heat until melted.
Add egg, and cook until scrambled, stirring occasionally. Remove egg, and
transfer to a separate plate.
Add
an additional 1 tablespoon butter to the pan and heat until melted. Add
carrots, onion, peas and garlic, and season with a generous pinch of salt and
pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and
stir until melted. Immediately add the rice, green onions, soy sauce and oyster
sauce (if using), and stir until combined. Continue stirring for an additional
3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the
sesame oil, stir to combine, and remove from heat.
Serve
warm.
Ok,
let’s cut right to it. Here are the important things I have learned over
the years (and yesterday!) about making excellent fried rice.
1)
Use cold rice: The key to great fried rice is using cold (or even
leftover) cooked rice. There’s something about the cold rice hitting a
hot pan that makes all the difference. So even if you make a batch of
rice just for this recipe, spread it out on a baking sheet or some large
surface and pop it in the fridge (or freezer) for about 10-15 minutes
beforehand so that it is not warm. You don’t want it to be frozen, you
want chilled. (I also prefer short-grain rice, but that’s a preference —
I like mine a little chewy!)
2) Use
butter: Yes, butter. I have made many a batch of fried rice using
various oils, and I’m now convinced there’s a reason why Japanese steak houses
use that big old’ slab of butter when they’re making fried rice. It
just tastes better, and makes everything brown up perfectly.
(Although don’t be scared — we only use 3 tablespoons for a very large
batch of rice!)
3)
Use veggies: This is one of my big pet peeves with lame take-out fried
rice — not enough veggies! In addition to adding some nice spots of
color, veggies go a long way in adding some flavor and freshness to
fried rice. Our local Chinese restaurant always added both white and
green onions, too, which I included in this recipe.
4) Use
sesame oil and oyster sauce: Ok, if you’re really squeamish
about seafood, you can leave out the oyster sauce and your fried rice will
still be great. But this ingredient makes such a difference in good fried
rice, and a little goes a long way. Sesame oil, on the other hand, is
100% non-negotiable. It is my favorite smelling ingredient in my kitchen,
and tastes even better. There as well, a little goes a long way.
(And it is meant as a finishing oil, not a cooking oil, so remove the pan
from the heat once you’ve added it.)
5)
Take time to actually FRY the rice: A.k.a. — take time to let it actually
cook for a while and brown a bit in the pan. So many fried rice recipes
have you just stir in the rice and (voila!) you’re done. But I’ve found
that actually sautéing the rice for a little while with the veggies helps to
get that classic “fried” flavor and pulls all of the ingredients together.
Kung
Po Chicken
2
whole chicken breasts
1
egg white
1
tsp cornstarch
1
tsp soy sauce
Dash
white pepper
1
large green pepper cut in 1-inch chunks
1
medium yellow onion cut in 1-inch chunks
1
TBS starch
1
TBS cold water
½
tsp sugar
¼
tsp sesame oil
1
clove garlic crushed
1
tsp finely chopped ginger
2
TBS Hoisin sauce
1
tsp dried red peppers in 1 TBS soy
½
cup chicken broth
½
Cup dry roasted peanuts.
Remove
bones and skin from chicken and cut into 34-inch pieces
Mix
egg white, 1 tsp starch, soy ½ tsp salt and white pepper in glass or plastic
bowl stir in chicken.
Cover
and refrigerate for at least 15 minutes
Mix
1 Tbs starch water, sugar, sesame oil in small bowl
Heat
wok. Add 2 TBS oil and fry onions, garlic and ginger until onion is light
brown, about 1 minute.
Add
chicken and stir fry until chicken is white. Add hoisin sauce, red pepper
mixture and cook and stir fry for 1 minute. Stir in chicken broth and
heat to boiling. Stir in cornstarch mixture and cook until thickened
Add
green pepper and cook for 30 sec. Add peanuts and serve immediately with
steamed rice.
P.F.
Chang’s Orange Peel Chicken (Copycat) Yield 4 servings
2 lb. chicken beast, cut into 1-inch pieces
¼ cup cornstarch
1 Tbs vegetable oil
4 Tbs minced garlic
4 green onions, sliced
1 cup tomato sauce
½ cup water
¼ cup sugar
2 Tbs brown sugar
1 Tbs Sriracha sauce
1 Tbs soy sauce
2 Tbs canola oil
Peel from 1 orange, half zested and half julienned
Perfect brown rice
·
Cut
the chicken into 1-inch chunks. Put in a
bowl and coat with cornstarch.
·
Add
two tbs. of oil to your wok
·
Heat
oil on medium high and add the chicken
·
Cook
until browned on both sides
·
Remove
chicken from pan. If you have about a
tablespoon of oil in the pan, go ahead and use it without wiping your pan
clean. If not add a tablespoon of oil,
minced garlic and green onions and let cook for about 1 minutes, but don’t let
your garlic burn
·
Add
tomato sauce, water, sugar, Sriracha and soy sauce.
·
Bring
to a boil and then simmer for about 5 minutes or until the sauce thickens.
·
Remove
from heat and set aside.
·
Add
the chicken back into the pan with the sauce.
·
Top
with the orange zest and orange strips and mix until all coated, letting it
cook for another 20 to 30 seconds for the chicken for the chicken to heat back
up.
Serve with Rice.
Stir-fried
Beef, Basic
1
lb. boneless beef
Marinade:
1
TBS soy sauce
1
TBS cornstarch
½
tsp salt
2
tsp water
1
clove garlic, minced
1
tsp grated ginger root
Oil
for frying
4
cups cut vegetables
2
TBS water depends on type of vegetable
Sauce:
1TBS
cornstarch
1
TBS soy sauce
½
cup wateR
Cut
meat in strips 2 inch wide. Holding blade at 45 angle slice each strip
across grain in ¼ inch thick pieces. Season with marinade and let stand
15 minutes. Heat wok. Pour in 2 TBS oil. Swirl it around in
wok and heat. Add beef, stir over high heat until brown on outside
only. Approximately 2 minutes. Remove from pan. Heat 2 more
TBS oil in wok. Add vegetables and stir fry approximately 2 minutes.
Sprinkle with salt. (Cover and cook 2 minutes with added water if using
firm vegetables. Cook only until crispy tender. Return meat to
wok. Stir sauce to recombine. Pour into wok and cook until
thickened. Approximate 30 seconds.
Stir-fried
Vegetables, Basic
1
clove garlic peeled and minced
2
TBS oil
½
tsp salt
1
tsp ginger root, grated
1
lb. cut vegetables
½
tsp sugar water optional
Sauce
1
TBS cornstarch mixed with
2
tsp soy sauce
½
cup chicken stock or water
Heat
wok. Add oil and heat. Add salt, ginger, and vegetable. Stir
around wok for 1 minutes to coat with oil. Adjust heat to stop scorch. Add
sugar. If cooking soft vegetables, stop now and serve or add sauce and
cook until sauce thickens. If cooking firm vegetables, add 1-2 TBS
water. Cover and cook for 2 more minutes. Serve or add sauce.
Broccoli
or Cauliflower
Cut
into flowerets. Split heavy stems; cut 1-inch-long stir-fry 1 minutes.
Add 2 TBS water. Cover for 3 minutes. Good with mushrooms.
Green
Beans
Cut
in 1-inch lengths. Stir fry 1 minutes. Add 2 TBS water. Cover
3 minutes.
Cabbage
Cut
in ½ inch slices. Stir fry 1 minutes add 2 TBS water. Cover and
cook 2 minutes.
Celery
Dice
in chunks or diagonal slices. Stir fry 2 minutes.
Peas
(Snow peas)
Leave
whole. Stir fry 1 minutes. Add 1 TBS water toss for 1 to 2 minutes.
Try
adding 1 to 2 tsp oyster sauce and toss awhile in place of a sauce. Or
try tossing with 1 TBS soy sauce and sprinkle sesame seeds.
Stir Fried Chicken in Pita
2 whole large chicken breasts, boned and
skinned
¼ cup soy sauce
1 TBS cornstarch
2 TBS water
1 tsp sugar
¼ tsp ground ginger
¼ tsp crushed red pepper
1 small head green cabbage about 1 pound
4 medium green onions
2 medium carrots
Salad oil
¼ tsp salt
4 six-inch pitas
8 small lettuce leaves
With knife held in slanting position, almost parallel to the cutting surface
slice across width of each half into 1/8- inch-thick slices. Cut each
slice crosswise into matchsticks thin strips. In medium bowl, combine
chicken and next 6 ingredients set aside.
Discard tough green outer leaves from cabbage;
with sharp knife, remove core; thinly slice cabbage to make about 5 cups.
Cut each green onion crosswise in 3-inch-long pieces. Cut carrots in
match stick thin strips
In wok over medium high heat, in 2 TBS hot
oil, cook cabbage, green onions, carrots, and salt, stirring quickly and
frequently until vegetables are tender, about 5 minutes, with slotted spoon,
remove to medium bowl.
Heat 2 more TBS oil in wok, cook chicken
mixture, stirring quickly and frequently until chicken is tender, about 2 to 3
minutes. Return vegetables to skillet; heat through.
Meanwhile, preheat oven to 350. Cut each
pita crosswise in half; place pita halves on large cookie sheet. Warm
pitas in oven, about 3 minutes.
To serve, place a lettuce leaf in each pita
half; then fill with chicken mixture. Makes 4 servings.
Stir
Fried Vegetable Medley
2
medium carrots
2
celery stalks
1
medium onion
1
medium bunch of broccoli
½
pound large mushrooms
¼
cup oil
¼
cup water
1
¼ tsp salt
½
tsp. sugar
Cut
each carrot crosswise in half. Then lengthwise into matchstick -thin
strips. Cut each celery stalk crosswise into 3 pieces then lengthwise
into matchstick -thin strips. Thinly slice onion. Cut broccoli in 2
inches by ½ inch pieces. Cut mushrooms in quarters or cut in half if
small.
In
wok, over high heat, heat oil. Then cook carrots, celery, onion, and
broccoli, stirring quickly and frequently, about 3 to 4 minutes. Add
mushrooms, water, salt, and sugar; cover and cook 5 to 6 minutes longer until
vegetables are tender crisp, stirring occasionally. Makes 8
servings.
Sweet
and Sour (
For beef, chicken, pork or ribs)
2
tablespoons fat
1/4
cup brown sugar
2
tablespoons cornstarch
1
teaspoon salt
1
1/2 cups pineapple chunks , drained
1
cup pineapple syrup
1/3
cup vinegar
1
tablespoon soy sauce
1/2
cup green pepper, sliced
1/4
cup onion, thinly sliced
Brown
meat in hot fat. add small amount of water, cover and cook slowly
until tender. Add more water in necessary. Drain off
fat. Combine sugar and cornstarch; add salt, pineapple syrup,
vinegar and soy sauce. Cook over low heat until think, stirring
constantly. Pour over hot meat and let stand 10 minutes add
peppers, onion and pineapple and cook 5 to 10 minutes. Serve over
hot chow Mein noodles or rice.
Sweet
and Sour Chicken
1
chicken fryer, or 6 chicken breasts
1
or 2 eggs
Cornstarch
½
green pepper, cut into big chunks
1
large onion but into big chunks, separated
1
20 oz. can pineapple chunks
1
TBS water
1
TBS soy sauce
1
clove garlic, minced
1
tsp grated ginger
1
tsp salt
2
tsp soy sauce
2
TBS cornstarch
8
TBS sugar
6
TBS vinegar
4
TBS catsup
Juice
from canned pineapple plus water to equal about 1 cup liquid
Cut
chicken into bite-size pieces and marinate for 2 hours or more in the marinade
mixture. Stir occasionally. Break the egg or two into the chicken
marinating bowl. Stir. Add enough cornstarch cautiously to make a
sticky batter. About ½ cup will be right, but this depends upon the size
of the eggs and you may need more. Too much will cement the pieces and
you’; find you cannot even begin to stir. Heat oil in wok. You can
fry this with only about ½ inch of oil or less, or deep fry in more oil.
Brown nicely and drain. When all are fried, put all the pieces back in
the oil briefly and then remove. Put chicken on a platter. Clean
wok. Stir fry in 1 TBS oil for 2 minutes the green pepper and
onion. Remove from wok. Mix sauce ingredients in wok, cook until
thickened. Add onion, pepper, and pineapple combination to sauce.
Heat thoroughly. Pour sauce over chicken.
Variations:
Use
2 lbs. pork cut in ¾ inch cubes. One large can lichee nuts may be used in
place of the pineapple. Celery and tomatoes can be substituted for onion
and green peppers.
Teriyaki
Beef and Vegetables
1-pound
top sirloin steak
4
medium carrots, sliced
3
medium zucchinis, sliced
1/3
cup vegetable oil
2
tablespoons brown sugar
6
tablespoons cornstarch
3/4
teaspoon garlic powder
2
1/4 teaspoons beef bouillon cube
3/4
teaspoon onion powder
6
tablespoons wine vinegar
6
tablespoons water
1
1/2 teaspoons freshly grated ginger
3/4
cup soy sauce
3/4
cup dark corn syrup
2
2/3 cups water
Oriental
Stir-Fry Mix:
In
a large bowl, combine cornstarch, garlic powder, bouillon granules and onion
powder. Use a wire whisk to stir in vinegar, 6 tablespoons water and
ginger until cornstarch is dissolved. Stir in soy sauce, corn syrup
and 2-2/3 cups water. Pour into a 5-cup container with a tight-fitting
lid. Attach lid. Label container with date and
contents. Store in refrigerator. Use within 4
weeks. Stir well before using. Makes about 5 cups.
Teriyaki
Beef & Vegetables:
On
a cutting board, cut meat, carrots and zucchini in thin diagonal
slices. Place 3 or 4 paper towels in a medium bowl; set
aside. Heat 3 tablespoons oil in a large skillet or
wok. Add meat slices; stir constantly over medium heat until meat is
no longer red, 3 to 4 minutes. Use a slotted spoon to remove cooked
meat to prepared bowl. Cover; keep warm. Add about 2
tablespoons of the remaining oil to skillet or wok. Add carrot
slices. Cook and stir 2 to 3 minutes. Add zucchini
slices. Cook and stir 2 to 3 minutes longer. Stir in
cooked meat, brown sugar and ORIENTAL STIR-FRY MIX. Cook and stir
until mixture thickens slightly. Serve over hot cooked
rice. Garnish with sliced green onions. Makes 4 to 6
servings.
Won
Ton
1
package won ton wrappers
½
TBS oil
½
lb. ground pork or chicken
½
lb. chopped shrimp
3
big spring onions, chopped
1
egg
2
TBS soy sauce
2
TBS cornstarch
¼
tsp white pepper
½
tsp sesame oil
1
tsp ginger root, rated
½
cup bean sprouts
1-5
mushrooms, chopped
2
leaves of Chinese cabbage
Heat
oil in wok. Add pork or chicken and shrimp and stir-fry until lightly
browned. Combine all the remaining ingredients with the meat
mixture. Put 1 tsp of filling in won ton wrapper and fold into
bundles.
