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1/2 lb beef 4 c fresh broccoli (1 lb) 1 wedge ginger size of quarter 2 tsp cornstarch mixed with 2 tsp water 1/2 tsp MSG (optional) dash pepper 2 Tbsp vegetable oil 1/2 tsp salt 3/4 c chicken stock or water Marinade for beef: 1 tsp cornstarch 1 tsp light soy sauce 2 tsp sherry 1/4 tsp sugar 1/4 tsp vegetable oil Slice beef and add marinade. Wash broccoli and peel off tough outer layer. Slice broccoli stems diagonally into paper-thin slices and divide flowerets into 3 or 4 small sections, depending on size. Smash wedge of ginger. Mix cornstarch, water, MSG if using, and and pepper. Set beside pan. Using a high flame, heat pan and add 1 Tbsp of oil, salt, and ginger. Add broccoli and stir. Add stock and cover for 6 minutes, stirring occasionally. Uncover, stir, remove, and set aside. Heat pan again and add remaining Tbsp of oil. When pan is red hot, add beef and flatten against sides of pan. Stir fry for 45 seconds until beef is 3/4 cooked. Add broccoli and stir in cornstarch mixture. Cook until gravy thickens. Serves 2 or 3. |
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Sauce: 2 Tbs. oyster sauce 2 tsp. Kikkoman soy sauce 1 tsp. honey 1/2 cup Chinese-type stock freshly ground black pepper 2 tsp. cornstarch dissolved in 1 Tbs. water Saute: 2 Tbs. peanut oil 1 Tbs. minced garlic 1 Tbs. minced ginger 1 small carrot, sliced diagonally 1 cup crimini mushroom, cut into fourths 1 cup asparagus, cut diagonally into 1 inch pieces (I actually found some worthwhile asparagus; if I hadn't, I would have used broccoli stems by paring them and cutting them into matchsticks) 1 small yellow bell pepper, sliced thinly half of a large green bell pepper, sliced thinly 4 oz wheat gluten, sliced thinly 1/2 cup scallion pieces, cut diagonally about 2 inches long Mix sauce ingredients together. After heating the wok on med.-high heat, add the oil and coat the bottom of the wok. Stir-fry the ginger and garlic for 30 seconds or so. Add the mushrooms and asparagus and cook for 30 seconds. Add the peppers and cook until just soft. Add the wheat gluten and the scallions and just cook to heat the gluten through. Add the sauce (after stirring it to suspend the cornstarch) and stir continuously. Heat just until the sauce bubbles. Serve on brown steamed rice and serve with a seasoned chili or sesame oil. |
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serves 4-6 60 calories per serving 1 1/2 pounds fresh bok choy 1 tablespoon cornstarch 2 tablespoons soy sauce 1 tablespoon vegetable oil 1 tablespoon margarine or butter 2 thin slices, gingerroot, finely chopped 1 clove garlic, finely chopped 1/8 teaspoon ground cayenne pepper(optional) 2 tablespoons water Wash bok choy and cut off leaves and reserve. Remove bottom root, cut stems into 1/4 inch slices. Cut leaves into 1/2 inch strips. Mix cornstarch and soy sauce. Heat oil and and margarine in 12 inch skillet over medium-high heat until margarine is melted. Add gingerroot and garlic. Stir-fry until garlic is light brown. Stir in pepper. Add Bok Choy stems.Stir fry 2 minutes. Add water. Cover and cook until stems are crisp-tender, about 2 minutes. Stir in cornstarch mixture and bok choy leaves. Cook and stir until leaves are wilted, 1-2 minutes. |
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serves 6 130 calories per serving 1 1/2 pounds fresh bok choy 1/2 cup shredded Swiss cheese(2 oz) 1 tablespoon margarine or butter 1 tablespoon all purpose flour 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 cup half-and-half 2 tablespoons fine dry bread crumbs 1 tablespoon margarine or butter,melted Wash Bok Choy well and cut off leaves and save. Cut Stems into 1/4 inch slices. Cut leaves into 1/2 inch strips. Drain throughly. Place bok choy in ungreased rectangular pan. 10 x 6 x 1 inches or square pan, 8 x 8x 2". Sprinle with cheese. Heat 1 tablespoons margarine in 1 quart saucepan over low heat until melted (or microwave ) Stir in flour, salt and nutmeg. cook over low heat, strring constantly, until smooth and bubbly. remove from heat. Stir in half and hafl. Heat to boiling. Stirring constantly.Boil and stir 1 minute. Pour over bok choy. Mix bread crumbs and 1 tablespoon melted margarine. Sprinkle over bok choy. Set oven control to broil and /or 550degF. Broil with top about 4 inches from heat until golden brown and bubbly, 3-5 minutes. |
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(6 servings) 1 cup oil for deep-frying 1 tsp MSG (optional) 2 Tbsp dark soy sauce 2 Tbsp medium sherry 1 Tbsp water 1 Square fermented bean curd 1 tsp salt 1/2 tsp sugar 2 Tbsp sesame oil DRIED INGREDIENTS: 4 Lily buds, golden needles 4 wood ear black fungus 6 Nami black mushrooms 2 Bean curd sticks 1/2 cup dried bamboo shoots (optional) 2 oz bean thread noodles FRESH & CANNED INGREDIENTS: 2 cup mung bean sprouts 2 stalks celery 2 medium carrots 1 bell pepper 1 long white turnip 2 leaves Napa cabbage 1/2 cup canned ginkgo nuts 1/2 cup canned baby corn 2 cakes pressed bean curd OR 6 fried gluten balls) Instructions: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl. |
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1 lb. pork steak cut into 1 inch pieces 2 Tbsp. oil until very brown. 2 cups thin celery slices 1 cup finely chopped onions, 1 cup water 3 tbsp. soy sauce. 1 average can bean sprouts 8 oz. sliced fresh mushrooms 1/4 C. cornstarch diluted with enough water to make it pourable cooked rice or chinese noodles. Cube pork steak into 1 inch pieces and saute in a dutch oven in oil until very brown. Add thin celery slices, chopped onions, water, and 3 tbsp. soy sauce. Simmer for one hour. Add bean sprouts,. sliced fresh mushrooms, and cornstarch diluted with enough water to make it pourable. Cook until thickened. Serve immediately after mixture thickens over cooked rice or chinese noodles. Note: I like alot of soy sauce, so I usually add about three more tbsp. while the chop suey is cooking. Sometimes I will also add a can of either bamboo shoots or sliced water chestnuts to vary. It's up to you how much you "soup" it up! |
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Ingredients : 2 whole skinless, boneless chicken breast (cut into bite-size pieces) 1/4 med. head bok choy, chopped 1 med. zucchini, chopped 1 c. fresh mushrooms, chopped 1 stalk celery, thinly sliced 6 green onions, bias sliced 1 tbsp. grated fresh gingerroot 1 c. chicken broth 2 tbsp. cornstarch 1/4 c. dry white wine 2 tbsp. soy sauce 2 tbsp. cooking oil Chow mein noodles Preparation : Stir chicken broth and cornstarch together. Stir in the wine and soy sauce; set aside. Preheat wok, add cooking oil after wok is hot. Stir fry garlic and gingerroot 30 seconds. Add celery, stir fry 1 minute and add mushrooms; stir-fry for 1 minute more. Remove celery and mushrooms. add more oil if necessary. Add zucchini to wok, stir-fry for 2 minutes. Add bok choy and stir-fry for 2 more minutes, remove from wok. Stir-fry chicken for 3-5 minutes. Stir into chicken the chicken broth mixture. Cook and stir until thickened. Return all vegetables to wok and heat through. Serve over noodles. Serves 4-6. |
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6 eggs beaten with a dash of salt and pepper 300g of chicken fillet meat cut in strips 1 medium size onions chopped a couple of mushroom (not chinese, fresh ones) 1 teaspoon of minced garlic 1. Season the chicken fillet with a bit of soya sauce, pepper, 2 drops of sesame seed oil and leave it there for about 10 minutes 2. Heat up the wok, add 1 tablespoon of oil, add in the garlic and then chicken fillet, fry for about 3-4 minutes or until the chicken is cook and put it aside. 3. Wash the wok and heat up the wok again. This time add in about 2 tablespoon and add the chopped onions, stir fry for 1-2 minutes and pour in the eggs in circle , if your wok/frying pan is too small then split egg into 2 parts and cook separately, add in the chicken, mushroom, on the eggs. Be careful not to break or it won't turn out that nice, the secret is the you need more oil so that the eggs won't stick on the wok. 4. Once the egg turns slightly brown, then its cooked. Variation: for seafood foo yung, add in any favorite seafood eg prawns, scallops, fish bites. other type of foo yung is with char siew, mince pork,... Basically foo yung if very simple and you can add in any of your favourite food into it but in the restaurant, its pretty standard with either meat, seafood or vegies. |
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Yield: 18 egg rolls 1/2 c Carrots, chopped 10 Napa cabbage leaves, chopped -and ends removed 2 Stalks bok choi, chopped 4 c Fresh bean sprouts 1/2 md Onion, chopped 4 Cloves garlic, minced 1/2 c Bamboo shoots, chopped 1 c Water chestnuts, chopped 1 lb Ground pork, cooked 1 lb Small shrimp, cooked 1/2 lb Ground beef, cooked 1/4 c Cooking wine 1/4 c Soy sauce 3 tb Sesame oil 1 pk Egg roll skins or wrappers Oil for frying 1 Egg, beaten Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. |
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500g fillet steak in one piece 2 tsp cornflour 2 tsp oil 1 tsp soy sauce 125g piece green ginger 2 Tbs white vinegar 2 tsp sugar 1 tsp salt 2 Tbs oil, extra 1 green pepper 6 spring onions, sliced 1 red chilli (opt) Trim all fat and sinew from meat, slice meat into 5mm slices. Put meat in a bowl, combine with cornflour, oil and soy sauce, mix well and marinate 20 minutes. Clean, peel and thinly slice the ginger, combine with vinegar, sugar and salt in a separate bowl, marinate 20 minutes or longer. Heat the extra oil in a pan, add meat slices gradually, spreading out in pan. When browned on one side, turn to brown the other side; don't overlap slices or the meat will not brown well. Cook quickly and only until the meat is tender then remove from the pan. Cut the pepper in half, remove the seeds, and chop into 2 1/2 cm cubes. Add ginger with liquid to the pan with chopped pepper and spring onions, cook quickly stirring for 2-3 minutes. Return the meat to the pan, continue cooking a further minute, stir constantly. Serve garnished with thinly sliced chilli or sliced spring onion. |
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Yield: 4 servings 1/2 c. reduced-sodium chicken broth 1 tblsp. soy sauce 1 tsp. cornstarch 1 lb. skinless, boneless chicken breasts 1/4 tsp. salt 1/8 tsp. pepper 2 tbsp peanut or other vegetable. oil 4 c. Broccoli florets (about 12 oz.) 2 cloves of garlic, finely chopped 1 tbsp finely chopped fresh ginger In a small bowl, stir together chicken broth with soy sauce and cornstarch until cornstarch dissolves. Set aside... Cut chicken crosswise into 1/4" slices and season with salt and pepper. In a wok or a very large skillet, heat oil over high heat. Add chicken and broccoli and stir-fry until chicken is whit throughout and broccoli is crisp-tender, 2 to 3 minutes. Add garlic and ginger and stir-fry until fragrant, 1 minute longer. Reduce heat to medium. Stir sauce mixture again to mix, pour into pan, and cook, stirring, until sauce thickens and turns translucent, about 2 minutes. |
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1 bunch broccoli, florets separated, stems finely sliced 1 large onion, diced oil 1 Tbs dark soy sauce (I use Indonsian salty soy sauce) 1 Tbs sweet soy sauce (another Indonesian thing) 1 Tbs red chile paste 6 cloves garlic, minced For sauce: combine ingredients and mix. set aside until needed. Stir fry broccoli until nearly done to your taste. Adding a bit of water to the very hot wok speeds this a long a little. Add onions and continue to stir-fry until done to your liking. Stir the sauce mixture and add to wok. Stir quickly until sauce is incorporated and clinging to everything. Remove from heat, and serve over rice. This is especially good cold the next day. |
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The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. Ingredients: 16 prawns about 3" long 1 tablespoon kratiem (garlic), finely chopped 15 bai kaprao (holy basil leaves) 2 tablespoons chopped tomatoes 2 tablespoons red curry paste 2 cups coconut milk>br> 1 cup pineapple (cubed or pulped) 4 tablespoons fish sauce 2 teaspoons palm sugar 1 teaspoon lime juice 3 bai makrut (lime leaves), slivered 1 tablespoon prik ki nu daeng (red birdseye chilies), slivered Method: Peel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes. In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauteed garlic and basil to the pan. Transfer to a serving dish and serve with steamed jasmine rice. |
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1/4 tsp. Garlic powder 1/2 tsp. Ginger 1 to 2 tsp. Soy Sauce 1 Chicken Breast (Cut-up) 1 tsp. Sesame oil 1 Tbsp. Sesame Seeds 1 Tbsp. Fruit Jelly (Your choice - Try Plum) 1 tsp. Sugar ~ 1 tsp. Cornstarch ~ 2 Tbsp. water (or chicken stock) 5 - 10 drops of Tabasco Sauce Stir fry the chicken. Add all remaining ingredients EXCEPT the cornstarch and water to the chicken. (Watch it cooks fast). Thicken and coat the chicken with the thickening mixture. Add the cornstarch/water solution and cook until bubbly. (Again, it cooks fast). Serve. |
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12 Prawns, heads and shell on, deveined 5 cloves garlic, minced 2 tbsp. coarsely ground black pepper 1-2 red chillies, shredded (seeds may be retained for a more fiery dish) 5 tbsp. oil 2 tsp. corn flour 1 1/2 tbsp. salt 1 tsp. Chinese rice wine 2 tsp. minced fresh ginger 1 medium yellow onion, sliced and sauteed until translucent 2 spring onions, shredded Method: Marinate prawns in garlic, pepper, 1/2 the shredded chillies, 2 tbsp. of the oil, corn flour, salt, wine and ginger for at least 2 hours. Heat wok over high heat and add the remaining oil when wok is smoking. Stir fry prawns in oil over very high heat until cooked. Add yellow onion and fry for a further 1/2 min. Dish up and serve immediately, garnishing with spring onions and remaining chillies. |
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makes 4 servings vegetable oil sweet-and-sour sauce (see below) 1 cup all-purpose flour 1/2 cup cornstarch 2 tsp. salt 1/2 tsp. msg 1 tsp. baking powder 1 cup water 2 tsp. vegetable oil 1 lb. chicken (breast works well), cut into 1/2-inch pieces 1 large green pepper, cut into 1-inch pieces 3 cups hot cooked rice Pour oil into a deep frying pan to a depth of 1 to 1.5 inches. Heat to 375 degrees, or until a 1-inch bread cube browns in 1 minute. (A deep fryer also works well.) While oil heats, prepare sweet-and-sour sauce. In a small bowl, beat flour, cornstarch, salt, msg, baking powder, water, and 2 tsp. oil with an electric beater until smooth. Dip meat into batter with tongs; fry in hot oil, turning once, until golden brown. Drain; keep warm. Stir green pepper and onion into sweet-and-sour sauce. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Serve meat and sauce over rice. |
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1/2 cup packed brown sugar 4 tbsp. cornstarch 1 16 0z.can pineapple tidbits, drained (reserve syrup) 1/2 cup vinegar 4 tbsp. catsup In 2-quart saucepan, mix sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2 cups. Stir juice mixture, vinegar, and catsup into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Stir in pineapple. Keep warm over very low heat. **Note: This recipe is a little time-consuming, but well worth the wait. |
