ORIENTAL RECIPES

 

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

Seasoning sauce:

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

Sauce:

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 

Marinade:

 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

Marinade:

1 TBS water

1 TBS soy sauce

1 clove garlic, minced

1 tsp grated ginger

1 tsp salt

Sauce:

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

Oriental Stir Fry Mix

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.