Archive | Chinese Recipes

Schezuan Lamb

Posted on 02 July 2017 by admin  

  • Marinate 1/3 pound of flank steak cut in two inch long slender strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to thicken in the fridge for about an hour.
  • Marinate as many chopped dried red Chile peppers as you think you can stand in a just enough white vinegar to get them wet and set aside.
  • Next cut one medium onion in half starting at the north pole.
  • Now cut the halves parallel to the original cut at 1/4 inch intervals the idea being to produce slender onion strips to match the meat.
  • now sliver a carrot into the same size strips.
  • And sliver three large celery stalks into the same size strips.Deep fry the lamb strips in a wok until tender, remove, and set aside on some paper towels to soak up some of the oil.
  • In just a little oil toss in the onion, carrot and wet chiles and cook until the onions start looking done.
  • Throw in about a tablespoon of soy sauce and let it evaporate for the most part.
  • Add the lamb back in and toss together for ten seconds.
  • You can serve this with white rice on half the plate and the schezuan lamb on the other.
  • Serves one hungry or two not so hungry people. Increasing the amount of ingredients will probably hurt the efficiency of the wok.
 

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Chicken Pepper-Lime Stir Fry

Posted on 29 June 2017 by sheena  

Cut 1-1/2 lbs. chicken breast into strips or cubes suitable for stir-frying.
Mix the following ingredients together in a cup or bowl
1/2 tsp. shredded lime peel
1/4 cup lime juice
1 tbl. cooking oil
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. crushed basil
1/4 tsp. salt
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Chinese : Cantonese Roast Duck

Posted on 24 September 2016 by admin  

Cantonese Roast Duck
1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

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Chinese Garlic Chicken

Posted on 03 September 2015 by admin  

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
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Chinese Bean Sprout Salad

Posted on 01 September 2015 by admin  

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions trimmed & minced
1 1″ cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

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Chinese : Pepper-Lime Turkey Stir-Fry

Posted on 22 April 2014 by admin  

Cut 1-1/2 lbs. turkey breast into strips or cubes suitable for stir-frying.
Mix the following ingredients together in a cup or bowl
1/2 tsp. shredded lime peel
1/4 cup lime juice
1 tbl. cooking oil
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. crushed basil
1/4 tsp. salt
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Chinese : Beef & Broccoli

Posted on 21 January 2014 by admin  

Wok
Stir Fry Beef – this can be any type of beef really
Broccoli
Chopped Wet Chestnuts
Bamboo Chives
Chicken Stock
Soy Sauce
Oyster Sauce
Sesame Seed Oil

Cut your beef into thin but size slices. Going against the grain.
Add 2 tables spoons of soy sauce and 3 table spoons full of corn starch. add your beef and mix well. ( Let set for at least 20 mins )
Add a coat of oil on the bottom of your wok at least 3 centimeters deep. Heat your Wok – as hot as you can get it
Add your beef and cook until it half done not all the way. Drain your wok and wipe it out. Add beef to the side
Now do the same thing with the broccoli except half way through add your beef back into the wok. Stir fry until the beef is almost done. the broccoli should be crispy.
Drizzle on about 1 1/2 teaspoon of seaseme seed oil and about 1 tablespoon of oyster sauce.
Add 1/4 a cup of chicken of chicken stock little by little.
Serve Hot.

 

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Stir Fried Chicken

Posted on 11 May 2012 by Aparna Lenka  

Ingredients :

250gms of chicken
1/2 red pepper
1/2 yellowpepper
1tbsp of oyster sauce
1tbsp of soya sauce
1tsp of fish sauce
1tsp of garlic
1tsp of redchilli powder
2tbsp of oil
salt to taste
basil leaves
water

Method :

In a pan, saute garlic & chopped red chilli together for a few minutes in hot olive oil.
Add soya sauce, oyster sauce, fish sauce along with the chicken and saute at least for 2 minutes.
Add the red pepper, yellow pepper,salt basil leaves along with water.
Cook it till the chicken is tender.
Serve hot with rice.

 

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Chicken Chilli

Posted on 07 May 2012 by Firdouse Jan  

Ingredients :

Boneless chicken, cut into fingers 400 grams
Green chillies, chopped 6-8
Cornflour/ corn starch 2 1/2 tablespoons
Salt to taste
Black peppercorns, crushed 1/2 teaspoon
Egg 1
Dark soy sauce 2 tablespoons
Oil plus to deep fry 1 tablespoon
Garlic, chopped 8-10 cloves
Onion 2 medium
Green capsicums, seeded thick strips 2 medium
Red chilli sauce 2 tablespoons
Chicken stock 1 cup
Vinegar 2 tablespoons

Method :

Take chicken pieces in a bowl.
Add half the cornflour, salt, crushed black peppercorns, egg and mix.
Add a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden.
Take care not to overcook. Drain and set aside.
Heat oil in another wok. Add garlic and saute for half a minute.
Add green chillies and continue to saute.
Add onion, green capsicum and saute.
Add the remaining dark soya sauce, red chilli sauce and stir.
Add a little chicken stock and bring the mixture to a boil.
Blend the remaining cornflour in a little stock.
Add fried chicken pieces to the wok and toss.
Add blended cornflour and mix.
Add salt and cook for a minute.
Add vinegar and stir. The starter is ready.
If you want gravy add some more stock and let it come to a boil.

 

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Chinese Fortune Cookies

Posted on 16 September 2011 by admin  

8 oz. All purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
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Mandarin Pancakes

Posted on 19 August 2011 by admin  

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking:
Place a non-stick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

 

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Chinese Fried Wontons

Posted on 01 August 2011 by admin  

1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt

Yield: About 60 to 70.
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Chinese Hunan Lamb

Posted on 27 July 2011 by admin  

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
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Chinese Pepper Lime Chicken Stir Fry

Posted on 28 June 2011 by admin  

Cut 1-1/2 lbs. chicken breast into strips or cubes suitable for stir-frying.
Mix the following ingredients together in a cup or bowl
1/2 tsp. shredded lime peel
1/4 cup lime juice
1 tbl. cooking oil
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. crushed basil
1/4 tsp. salt
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Chinese : Lumpia

Posted on 28 January 2011 by admin  

1/2 lb Ground Lean Pork
1/2 lb Shrimp (Chopped fine)
1/2 c Water Chestnuts (chopped)
1/2 c Green Onions (chopped fine)
1 ts Salt
1 ts Black Pepper(freshly ground)
1 ea Egg
1 tb Soy Sauce
1 pk Lumpia Wrappers Or Egg Roll -Wrappers
1/2 c Cooking Oil
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Chinese Multiple Spiced Chicken

Posted on 28 October 2010 by admin  

1 frying chicken, about 1 1/2 lbs
Marinade: 4 Tbsp soy sauce (at least)
1 Tbsp minced fresh garlic
1 tsp minced fresh ginger
2 Tbsp crunchy peanut butter
1 Tbsp hot red pepper oil
1/2 tsp powdered peppercorn [crushed Szechuan peppercorns] or black pepper]
1 tsp sugar
2 Tbsp vinegar (at least)
1 Tbsp sesame oil (optional)
1/2 tsp salt
1 Tbsp minced scallions
1 Tbsp minced parsley (optional) [Try using cilantro]
dash sesame oil
1 cup peeled cucumber, chopped (optional, see note below) (If using cucumber, make 1/3 again as much marinade)
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