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Tomato Beef - Chinese cooking - Fan Ke Gnul Yok
8 ounces flank steak, well trimmed
1/4 teaspoon baking soda
1-1/2 teaspoons thin soy sauce
1-1/2 teaspoons cornstarch
1 teaspoon Shao Hsing rice cooking wine
1/4 teaspoon sesame oil
1-1/4 teaspoons sugar
5 tomatoes, about 2 pounds
1 teaspoon plus 1 tablespoon vegetable oil
6 slices ginger
3 tablespoons oyster-flavored sauce
4 scallions, cut into 2-inch sections
Halve the flank steak with the grain into two strips. Cut each strip across
the grain into 1/4-inch-thick slices. Place slices in a shallow bowl and
sprinkle with the baking soda; stir to combine. Add the soy sauce,
cornstarch, rice wine, sesame oil, and 1/4 teaspoon sugar. Stir to combine
and set aside.
In a large pot, bring about 1-1/2 quarts of water to a boil over high heat.
Add the tomatoes and cook 1 to 3 minutes, or until the tomato skins just
break. Remove tomatoes with a slotted spoon and, when cool enough to handle,
peel skins. Core tomatoes and cut into 1/2-inch-thick wedges.
Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture. Heat a
14-inch flat-bottomed wok or skillet over high heat until hot but not
smoking. Add the remaining tablespoon vegetable oil and ginger, and stir-fry
about 1 minute. Carefully add the beef, spreading it in the
wok. Cook, undisturbed, 1 to 2 minutes, letting beef begin to brown. Then,
using a metal spatula, stir-fry 1 to 2 minutes, or until beef is browned but
still slightly rare. Transfer the beef to a plate and set aside.
Add the tomatoes and remaining teaspoon of sugar to wok, and stir-fry 1
minute on high heat until tomatoes begin to soften. Add oyster sauce and 1/4
cup cold water, cover, and cook 2 to 3 minutes, or until the tomatoes are
just limp. Add the beef and any juices that have accumulated on the plate,
and the scallions, and stir-fry 1 minute, or until just heated through.
Serve immediately.
Serves 4 to 6 as part of a multi course meal.
Source: The Wisdom of the Chinese Kitchen: Classic Family Recipes for
Celebration and Healing by Grace Young
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Chop Suey - Pork with Vegetables
Yield: 4 Servings
2 ts Oil
2 c Cold diced roast pork
2 Carrots; pared, sliced thin diagonally
1 Kohlrabi, peeled, quartered, sliced thin
1 Onion, diced
1 Chinese vegetables, mixed, canned; drained
3 ts Soy sauce
Water
Salt
Rice; cooked
Fresh vegetables may be substituted for the canned Chinese vegetables. Use
about 2 to 3 cups of a combination of thinly sliced green or sweet red
pepper, celery, mushrooms, etc. plus a cup or so of bean sprouts. Heat oil
in a large heavy skillet. Add the pork and cook, stirring, over high heat
for about 1 minute or until any bits of fat on the pork are crisp. Add
vegetables, soy sauce, and a couple of tablespoons of water and toss to mix.
Cover skillet and cook over medium heat only until carrots and turnip are
crisp-tender. This will take less than 10 minutes if the vegetables have
been cut thinly enough. Stir in 2 tb. cornstarch mixed with about 1 cup of
water to make a sauce and cook for a minute or less, stirring gently, until
thickened. Serve with rice.
Adapted from: The Plan Ahead Cookbook by Ceil Dyer.
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Title: CHINESE STUFFED MUSHROOMS
Categories: Chinese, Appetizers
Yield: 1 servings
24 Fresh mushrooms (about 1 lb)
6 oz Uncooked, boneless lean pork
1/4 c Drained whole water
Chestnuts
3 Green onions
1/2 Small red or green pepper, seeded
1 sm Stalk celery
1 ts Cornstarch
1 ts Grated, pared fresh ginger root
2 ts Rice wine or dry sherry
1 ts Soy sauce
1/2 ts Hoi sin sauce
1 Egg white
3 c Vegetable oil
1/2 c All-purpose flour
BATTER
1/2 c Cornstarch
1/2 c All-purpose flour
1 1/2 ts Baking powder
3/4 ts Salt
1/2 c Milk
1/3 c Water
FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems,
chop stems finely and transfer to large bowl. 2. Finely chop pork, water
chestnuts, onions, pepper and celery with sharp knife or in food processor.
Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin
sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of
mushroom caps, mounding mixture in center. 4. Heat oil in wok over high heat
until it reaches 375 degrees F. 5. Prepare batter. Carefully dip mushrooms
in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time
in hot oil until golden, about 5 minutes. Drain on absorbent paper.
FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl.
Blend in milk and water. Yield: 2 dozen
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Title: Date Chewsticks
Categories: Snacks, Kids
Yield: 6 Servings
3 Eggs
1 ts Vanilla
1 ts Baking powder
1 c Sugar
1 c Dates
1 c Flour
I got this recipe from a lady who is now in her 90's and still going strong.
She said this recipe came from the 1920's sometime and was used in my neck
of the woods, out Barkerville way. (a gold rush town from the 1890's that
has been made into a tourist trap) Because there were so many Chinese that
came up to make there fortune, it ended up being called Chinese Chews, but
she swears that the name is Date Chewsticks.
BEGIN RECIPE::::::::
NOTE: no margarine or shortening!!!!
Beat eggs and sugar, add baking powder, vanilla, and flour. Add the dates
last and mix thoroughly. Batter will be thick. Pour into a greased 8 x 8 pan
and bake at 350 for 25 to 30 minutes. When cooled sprinkle icing sugar over
the top and rub in until completely coated with icing sugar.
Can be doubled and baked in a 9 x 13 pan. Takes about 10 - 15 minutes
longer.
I have also used that candied fruit that is available at Xmas in place of
the dates and it is wonderful. To make it real fancy for a "DO",
use a paper doily before sprinkling the icing sugar on top.
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Fried Vegetarian Spring Rolls(Cha Gio Chay) - vegetarian
Yield: 40 rolls
-----------------------ACCOMPANIMENTS----------------------------
Vegetable Platter
8 oz Thin rice vermicelli (bun)
-OR:
2 bn Japanese alimentary paste
-noodles (somen).
Peanut sauce or Nuoc Cham
--------------------------FILLING-------------------------------
1 oz Cellophane (bean thread)
-noodles
1 tb Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 lg Carrot, finely shredded
1 lg Leek, white part only, chopped
6 Water chestnuts, or 1/2 sm Jicama, peeled and chopped
1 lb Firm bean curd (tofu), -crumbled
1 c Fresh bean sprouts, coarsely chopped
6 Garlic cloves, minced
3 tb Nuoc mam (Vietnamese fish sauce) [to keep this recipe vegetarian use
soy sauce instead]
2 Eggs
1/2 ts Freshly ground black pepper
--------------------ASSEMBLY AND FRYING-------------------------
1/2 c Sugar
40 sm Rounds of rice papers (banh -trang), 6 1/2 inches in diameter
Peanut oil for frying
The book notes that true Buddhist vegetarians would not use garlic or fish
sauce and would limit the dips to plain soy or plum sauce.Unless you are in
this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are great dips as well.
Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.
Soak the noodles in warm water and the mushrooms in hot water for 30
minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard
the stems from the mushrooms; squeeze to extract most of the soaking liquid.
Mince all of the mushrooms. Combine all of the filling ingredients in a
large mixing bowl; blend well with your hands. Set aside.
Assemble the rolls: Fill a large bowl with 4 cups of warm water and dissolve
the sugar in it. Rice paper is quite fragile. Work with only 4 sheets at a
time, keeping the remaining sheets covered with a barely damp cloth to
prevent curling. Immerse the rice paper, one sheet at a time, into the
sweetened warm water. Quickly withdraw it and lay it flat on a dry towel. Do
this with 4 sheets without letting them touch each other. The rice paper
will become pliable within seconds. Fold over the bottom third of each
round. Put 1 generous teaspoon of filling in the center of the folded-over
portion. Press it into a compact rectangle. Fold one side of the paper over
the mixture, then the other side. Roll from the bottom to the top to
completely enclose the filling. Continue until all of the mixture is used.
(The rolls can be prepared 1 day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10 to
12 minutes, turning often, until golden and crisp. Remove the rolls from the
oil with tongs and drain on paper towels. Keep warm in a low oven until all
of the rolls are cooked.
To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.
NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F oven
just to crisp and heat through.
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Title: MEAT FILLED ORIENTAL PANCAKES
Categories: Appetizers, Meats, Chinese
Yield: 24 servings
---------------------ORIENTAL PANCAKES--------------------------
4 Eggs
1/2 c Water
3 tb Cornstarch
2 ts Soy Sauce
1/2 ts Sugar
1/2 ts Vegetable Oil
------------------------MEAT FILLING-----------------------------
1 tb Cornstarch
3 tb Soy Sauce
1 tb Dry Sherry
3/4 lb Ground Beef
1/2 lb Ground Pork
2/3 c Chopped Green Onions & Tops
1 ts Minced Fresh Ginger Root
1 Clove Garlic, Pressed
ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the
water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat
an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with
vegetable oil; reduce heat to low. Beat eggmixture; pour 1/4 cupful into
skillet, lifting and tipping pan from side to side to form a thin round
pancake. Cook about 1 to 1-1/2 minutes, or until firm. Carefully lift with
spatula and transfer to a sheet of waxed paper. Continue procedure, adding
1/2 teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT FILLING:
combine cornstarch, soy sauce and sherry in large bowl. Add beef, pork,
green onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY:
Spread 1/2 cup meat mixture evenly over each pancake, leaving about a 1/2
inch border on one side. Starting with opposite side, roll up pancake
jelly-roll fashion. Place rolls, seam side down, in single layer, on
heatproof plate; place plate on steamer rack. Set rack in large pot or wok
of boiling water. Cover and steam 15 minutes. (For best results, steam all
rolls at the same time.) Just before serving, cut rolls diagonally into
quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger. |
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Recipe via Meal-Master (tm) v8.02
Title: CHICKEN WITH PINEAPPLE (BO-LO-SHAO-JI)
Categories: Chinese, Chicken
Yield: 8 servings
1 Whole chicken
-(about 2 pounds)
-------------------------MIXTURE A-------------------------
4 tb Light soy sauce
1 tb Dark soy sauce
1 tb Sake or Chinese rice wine
1 Onion, cut into 1/2-inch
-cubes
3 sl Canned pineapple, cut into
-1/2-inch cubes
2/3 c Juice from the pineapple can
2 1/2 c Water
1 tb Cornstarch dissolved in 2
-Tablespoons water)
1 tb Sasame oil
Chinese parsley for garnish
3 tb Salad oil
3 c Oil for deep-frying
Clean the cavity of the chicken with a cloth.
Prick all over the skin with a fork. Wipe off any
moisture. Place the chicken in a bowl. Pour Mixture A
over the chicken and let stand for about 30 minutes.
Remove the chicken and reserve the marinade.
Heat 3 cups of frying oil to 350F in a wok. Add
the chicken and fry until golden, spooning hot oil
over it from time to time with a ladle. Remove the
chicken and drain on a rack. Pour off oil from the
wok.
Heat 3 tablespoons fresh salad oil in the wok
and sute the onions until they become fragrant. Add
the reserved marinade and pineapple juice; bring to a
boil. Add the water and chicken. Cover and cook for
25 minutes.
Remove the chicken when the liquid is reduced to
1 cup. Add the pineapple chunls top the liquid and
cook over very low heat for 15 minutes.
Meanwhile, cut the chicken into 2-inch pieces,
leaving the bone attached. Arrange them on a platter.
If necessary, thicken the pineapple sauce with a
litle dissolved cornstarch. Sprinkle with sesame oil
and stir well. Pour the sauce over the chicken,
garnish with Chinese parsley (coriander) leaves and
serve.
[Fu Pei Mei's Chinese Cooking; Japan; ISBN:
4-07-974788-8]
Posted by Fred Peters.
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Recipe via Meal-Master (tm) v8.02
Title: CHINESE CHICKEN SALAD (WEIGHT WATCHERS MAGAZI
Categories: Chinese, Chicken, Salads
Yield: 6 servings
1 tb Rice wine vinegar
1 ts Canola oil
1 ts Sesame oil
1 tb Toasted sesame seeds
1/2 ts Ground ginger
3 c Torn romaine lettuce
3 c Shredded red cabbage
1 c Drained canned sliced water
-chestnuts
8 oz Cooked skinless boneless
-chicken breast, cut into
-strips
1 oz Sliced almonds
Lemon juice
Adapted from Candlestick Park, San Francisco, CA.
Foodservice: Harry M. Stevens
1. In small bowl, combine vinegar, canola and sesame
oil with 1 T. water; whisk in sesame seeds and ginger;
set aside.
2. Divide lettuce, cabbage and water chestnuts evenly
among 4 plates. Top each evenly with chicken; sprinkle
evenly with almonds. Drizzle dressing over salad.
Sprinkle with lemon juice.
Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C
Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56
mg sod, 48 mg chol
Posted by: Valerie Whittle
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