Ingredients:
1/4 teaspoon salt
1/2 teaspoon sugar
1 dash soy sauce
1 dash white pepper
1 1/2 teaspoon cornstarch; divided
1 cup chicken breast; sliced
2 tablespoons vegetable oil; divided
1 teaspoon chopped garlic
1 cup sliced onion
1/2 teaspoon ground black pepper
1 cup sliced celery
1 cup sliced green pepper
1 cup carrot slices; 1/4-inch
1/2 cup baby corn
1/2 cup water
1/2 teaspoon hot chili oil
2 teaspoons Water
Directions:
In a bowl, combine salt, sugar, soy sauce, white pepper and 1/2 tsp. cornstarch; add chicken and coat all sides. Let rest for about 15 minutes.
In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute marinated chicken, cook 3 minutes or until barely cooked through; remove chicken and drain.
Heat the remaining tablespoon oil in wok, add garlic and onion, saute until golden brown. Add chicken and black pepper with remaining vegetables. Add 1/2 cup water and chili oil. Mix 1 teaspoon cornstarch with 2 teaspoons water. Add to mixture and cook until mixture thickens.
Showing posts with label chinese. Show all posts
Showing posts with label chinese. Show all posts
Sunday, June 7, 2009
Thursday, May 28, 2009
Chinese Pork & Vegetable Hot Pot
Chinese Pork & Vegetable Hot Pot
2 cups baby carrots
2 medium white turnips (8 ounces total), peeled and cut into 3/4-inch-wide wedges
2 1/4 pounds boneless pork shoulder (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry (see Ingredient Note)
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod (see Ingredient Note) or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds (see Ingredient Note) for garnish
1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
2 cups baby carrots
2 medium white turnips (8 ounces total), peeled and cut into 3/4-inch-wide wedges
2 1/4 pounds boneless pork shoulder (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry (see Ingredient Note)
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod (see Ingredient Note) or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds (see Ingredient Note) for garnish
1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
Monday, May 25, 2009
Zippy Orange Chicken And Rice Recipe
Zippy Orange Chicken And Rice Recipe
Ingerdients:
1/2 cup light/no/low fat mayonnaise, divided (pref. Miracle Whip)
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1/2 cup orange juice
2 Tbs. brown sugar
1 1/2 cups MINUTE White Rice, uncooked
1 green pepper, cut into strips
1-2 c mandarin orange segments, drained, (add to your liking)
1-2 c pineapple chunks, drained (add to your liking)
HEAT 2 tablespoons of the dressing in skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Drain. Reduce heat to medium. MIX remaining dressing, juice and sugar. Stir into skillet. Add rice and green pepper; bring to boil. REMOVE from heat; add orange segments and pineapple. Let stand, covered, 5 minutes.
Ingerdients:
1/2 cup light/no/low fat mayonnaise, divided (pref. Miracle Whip)
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1/2 cup orange juice
2 Tbs. brown sugar
1 1/2 cups MINUTE White Rice, uncooked
1 green pepper, cut into strips
1-2 c mandarin orange segments, drained, (add to your liking)
1-2 c pineapple chunks, drained (add to your liking)
HEAT 2 tablespoons of the dressing in skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Drain. Reduce heat to medium. MIX remaining dressing, juice and sugar. Stir into skillet. Add rice and green pepper; bring to boil. REMOVE from heat; add orange segments and pineapple. Let stand, covered, 5 minutes.
Egg Foo Young Recipe
Egg Foo Young Recipe
4 Eggs
2 cups Bean sprouts, bite size pieces
1/4 Small. white onion, chopped
1 Green onion, chopped
2 Tablespoons Flour
1/4 teaspoon Salt
1/4 cup Vegetable oil
Gravy
2 Tablespoons Vegetable oil
2 Tablespoons Flour
1 cup Chicken broth
1 Tablespoon Oyster sauce
1 teaspoon Dry sherry
1/4 teaspoon Salt
1/4 teaspoon White pepper
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 Tbsp oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 Tbsp oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an "X" and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a preheated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it.
4 Eggs
2 cups Bean sprouts, bite size pieces
1/4 Small. white onion, chopped
1 Green onion, chopped
2 Tablespoons Flour
1/4 teaspoon Salt
1/4 cup Vegetable oil
Gravy
2 Tablespoons Vegetable oil
2 Tablespoons Flour
1 cup Chicken broth
1 Tablespoon Oyster sauce
1 teaspoon Dry sherry
1/4 teaspoon Salt
1/4 teaspoon White pepper
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 Tbsp oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 Tbsp oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an "X" and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a preheated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it.
Thursday, May 21, 2009
Spicy Sweet-and-Sour Chicken
Spicy Sweet-and-Sour Chicken
Ingredients
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2-inch) diced onion
1 cup (1/2-inch) diced green bell pepper
1 cup (1/2-inch) diced medium red bell pepper
1/2 cup (1-inch) slices green onions
1 cup (1/2-inch) diced fresh pineapple
Preparation
1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
Ingredients
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2-inch) diced onion
1 cup (1/2-inch) diced green bell pepper
1 cup (1/2-inch) diced medium red bell pepper
1/2 cup (1-inch) slices green onions
1 cup (1/2-inch) diced fresh pineapple
Preparation
1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
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