Stir Fried Shrimp with Assorted Vegetables

Admin :: Edit

Ingredients:
½ lb shelled shrimp
t tsp cooking wine or sherry
¼ tsp salt
½ cup oil for frying
½ cup each of diced red onion and diced carrot
¼ cup diced button mushroom,
¼ cup precooked green peas
1/3 tsp salt
1 tsp cornstarch
dash of black pepper
sesame oil
2 tbsp water
1/3 egg white
¾ tbsp cornstarch

Preparation
Rinse and devein shrimp, drained well
Mix shrimp with wine, salt, egg white and cornstarch in that order, mixing after each addition.

Before frying, add 1 tbsp of oil and mix with it so that the shrimp will not stick together easily. Heat the wok then add oil.
Fry the shrimp over medium heat until cooked (precooking), remove shrimp.

Reheat the wok and add 2 tbsp of oil, stir fry the red onions until brown. Add the diced vegetables, 2 tbsp of water and stir fry until the liquid is thick and the ingredients are cooked.
Add shrimp and then the cornstarch ( salt, pepper, sesame oil and 2 tbsp of water). Turn the heat to very high, stir quickly to mix.
Serve immediately.

Pan Fried Chicken with Lemon

Admin :: Edit

Ingredients:
1 lb of boneless skinned chicken breasts

Batter
2 tbsp. white flour
½ tsp baking powder
1½ tsp. cornflour
1 egg
¼ tsp salt
2 tbs water
4 oz groundnut oil for frying

Lemon Sauce.

1¾ tbs lemon juice
1 lemon, cut in thin slices
4½ tbsp. chicken stock
¾ tsp rice wine or dry sherry
1 scant tsp cornflour mixed with
1 scant tsp water
1½ tsp. sesame oil
dash of white pepper
1 tbs sugar
1 tsp salt

Instructions:

1.Beat the chicken breasts lightly. combine all the batter ingredients together in a medium sized bowl and mix well. Add the chicken and coat thoroughly.

2.Heat the wok until hot and add the oil. Fry the chicken pieces over a moderate heat until they are brown and crisp, about 2 to 3 minutes on each side. Drain on paper towels.

3.Drain and wipe the wok. Add the lemon sauce ingredients and simmer for 2 minutes. Cut the chicken into bite size pieces and arrange on a serving plate. Pour the sauce over the chicken and serve immediately.

Braised Carp With Ginger

Admin :: Edit

Ingredients:
2 kilo of Carp
200 gm. fresh ginger
200 gm. fresh scallions
35 gm. wine (double distilled)
1¾ cups water
4 gm. msg
5 gm. coarse sea salt
dash pepper
1tsp. cornstarch
6 to7 drops sesame oil
½ tsp. sugar
7 to 8 drops dark soy sauce
10 gm. fresh coriander leaves
5 tbs. oil

Preparation

Cut the carp but leave the scales intact. Carp scales have a crispy chewy texture and are edible. Peel and crush the ginger. Remove the roots from the scallions, and then cut into halves.

Heat wok until smoking hot. Add oil. Sauté the ginger and scallions for 2 to 3mins. Lightly brown the carp on both sides. Add the wine and water. Add the sea salt, sesame oil ,pepper, msg and sugar.

Bring to a boil before adding the dark soy sauce. Cover and braise over high heat for 20 minutes. Thicken the sauce with cornstarch. (add some water to the cornstarch and mix well before adding in).
Serve and topped with coriander.

Cantonese Steamed Pork

Admin :: Edit

Ingredients
1 1/2 cups long-grain white rice
1/2 cup fat-skimmed beef broth
About 2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon salted fermented black beans, rinsed and chopped
1 tablespoon minced fresh ginger
1 large clove garlic, minced
2 teaspoons firmly packed brown sugar
1/4 teaspoon hot chili flakes
1 pound fat-trimmed pork tenderloin, cut into 1/2-inch crosswise slices
About 1 1/3 pounds baby bok choy (each 2 to 3 in. long), rinsed

Directions
1. In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.

2. Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch boiling water. Choose a shallow, rimmed pan about 8 inches wide that fits on the rack and can be lifted out (fashion a string harness, if needed).

3. In the shallow pan, combine beef broth, 2 tablespoons soy sauce, sherry, black beans, ginger, garlic, brown sugar, chili flakes, and pork. Turn the meat over in the seasonings.

4. Cover pan with foil and set pork pan on rack; cover larger pan. Steam on high heat until pork is no longer pink in center (cut to test), about 12 minutes. Protecting hands, lift out pork pan and rack. Keep pork warm.

5. Add enough water to pan to make 1 inch deep and bring to a boil. Add bok choy, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.

6. Serve rice in bowls with pork and juice, and bok choy. Add soy to taste.

Szechuan Style Squid

Admin :: Edit

Serves 6
Ingredients:

500 g/1 lb squid
1/2 teaspoon salt
1 egg white, slightly beaten
2 tablespoons cornflour (cornstarch)
1 red capsicum
4 spring onions (scallions)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon bottled chilli radish
6 tablespoons chicken stock
1/2 teaspoon oriental sesame oil

2 - 4 cups peanut oil for deep-frying
1 tablespoon peanut oil for stir-frying

Prepare squid, scoring the flesh and cutting into pieces. Season with salt, pour over the egg white, oil and 1 1/2 tablespoons of the cornflour and mix well.
Cover and chill for about 30 minutes. Cut capsicum and spring onions into bite-sized strips.
Heat peanut oil and when moderately hot drop in the squid, stirring to keep pieces separate. In less than a minute they will curl and become white. Either scoop out the squid with a large wire spoon, or pour contents of wok through a metal strainer over a metal bowl.
Return wok to heat and in the film of oil that remains stir fry garlic, ginger, capsicum and spring onions for 1 minute.
Add chilli radish and toss, then add stock and bring to the boil. Thicken with remaining cornflour mixed with 2 tablespoons cold water.
Stir in squid and sesame oil, toss well and serve immediately with steamed rice.

Stir-fried Fish Fillets

Admin :: Edit

Serves 4

1 pound boneless fish fillets, such as red snapper or cod

Marinade
1 tablespoon wine
a few drops sesame oil
salt and pepper to taste
1 egg white
1 - 2 teaspoons cornstarch

3 tablespoons cooking oil
1 clove garlic, minced
2 slices ginger, shredded
1 medium onion, sliced

Sauce - mix ingredients together and set aside
1/2 cup water
1 tablespoon oyster sauce
1/4 teaspoon soy sauce
1 - 2 teaspoons cornstarch

Vegetables as desired (celery, bean sprouts, snow peas, mushrooms and/or bok choy are all good choices. Use enough for 4 people)

Directions
Cut the fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small). Add the marinade ingredients, adding each ingredient separately and the cornstarch last. Mix well and let the fish marinate for 10 minutes.
While fish is marinating, stir-fry any vegetables you would like to serve with it. Place in a dish large enough to include the fish.
Heat wok and add oil. Add the garlic, ginger, and onion and brown until golden. Add the fish fillets, spreading them out in a single layer. Let the fish brown slightly, and then turn gently to the other side, until the fish is firm and white. Remove and place in the dish with the vegetables.
Give the sauce ingredients a quick re-stir, and then bring to a boil in a pot or the wok. Pour over the fish and serve immediately.

Chinese Lobster Sauce

Admin :: Edit

Advertisement

Lobster Sauce


Ingredients:
2 teaspoons fermented black beans
1 garlic clove
1/4 pound ground pork
2 scallion stalks

Mixture:
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/2 cup water

1 1/2 tablespoons oil
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten

Directions:
Mix together the soy sauce, sherry, sugar, and water in a small bowl. Set aside. Beat the eggs lightly and set aside.
Wash black beans and let sit for a few minutes to soften. Mince the garlic clove. Mash it together with the soaked black beans.
Cut the scallions into sections approximately 1/2 inch long. Add to the soy sauce/sherry/sugar and water mixture.
Heat wok and add oil, swirling to coat the sides. When oil is ready, add the mashed black beans and garlic and stir-fry briefly. Add the ground pork, and stir-fry until it changes color.
Give the scallion/soy sauce mixture a quick stir and add to the wok. Bring to heat heat, and then cook, covered, under medium heat for about 3 minutes.
While the ingredients are cooking, mix together the cornstarch and water to form a paste. Add to wok, stirring to thicken the sauce.
Give the beaten eggs a quick stir and add, stirring. Remove the sauce from the heat, pour over shrimp or lobster and serve.

Chinese Fish and Vegetables

Admin :: Edit

Serves 3 to 4

Ingredients:
1 lb white fish fillets, cut into bite sized pieces
2 carrots, sliced
1/4 cup bamboo shoots or water chestnuts
1 cup green vegetables
1/2 cup mushrooms, quartered
3 cm. piece of ginger, cut into thin slices
1/2 red pepper, sliced

Marinade:
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg white
dash of pepper

Sauce:
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons vinegar
4 teaspoons soy sauce
1 teaspoon sesame oil
1/2 cup water
1 tablespoon cornflour

Directions:

Combine marinade ingredients. Add fish to marinade and set aside.
Boil 3 cups of water. Add in carrots and green vegetables for 30 seconds. Plunge vegetables into cold water - this gives them a good color.
Heat wok. Add 1 cup oil and fry fish pieces for 1 minute.
Into clean wok add 2 tablespoons oil. Add in vegetables, ginger, mushrooms, red pepper, and bamboo shoots.
Add fish, but don't stir.
Add sauce. When boiling, stir lightly and cook 1 minute.

Popped Rice with Shrimp

Admin :: Edit

Serves 2

Ingredients:
6 ounces raw shrimp, peeled
4 ounces pork tenderloin
5 black dried mushrooms
2 tablespoons canned green peas
10 pieces crispy rice (see below)
3 cups soup stock

Shrimp Seasoning
1/2 teaspoon salt
2 teaspoons cornstarch

Pork Seasoning
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch

4 tablespoons tomato ketchup
1 tablespoon soy sauce
1 tablespoon rice vinegar, preferably Chinkiang
1 tablespoon sugar
1 teaspoon salt
2 teaspoons sesame oil

Cornstarch paste: 3 tablespoons cornstarch mixed with
3 tablespoons cold water

Oil for stir-frying and deep-frying

Directions:
Clean and devein the shrimp. Mix in the cornstarch and salt
Shred the pork tenderloin, and mix in the soy sauce and cornstarch.
Soak the mushrooms in warm water for at least 20 minutes. Remove the stems and cut the tops into shreds. (If you like, strain the soaking liquid and use part of it in the soup stock).
Heat wok and add 3 tablespoons oil. When oil is hot, add the shredded pork and stir-fry until it changes color. Set aside.
Add another 3 - 4 tablespoons to the wok. When oil is hot, add the shrimp and stir-fry until cooked. Set aside with pork.
Bring soup stock and mushrooms to a boil. Add the ketchup, soy sauce, sugar, vinegar, and salt. Bring to a boil again. Re-stir the cornstarch paste paste and add. Cook until starchy, and then add the pork, shrimp, and green peas. Keep warm over low heat.
Deep-fry the crispy rice in very hot oil until puffy and brown. Drain on paper towels. Quickly move the rice to the table, add the sesame oil to the hot shrimp mix and pour over the rice. The rice will crackle and pop as it meets the hot sauce.

Lobster Cantonese

Admin :: Edit

Serves 4 to 6

2 lobster tails (about 1 pound each)
1 teaspoon salt
2 tablespoons flour
1 clove garlic, minced
1 tablespoon salted black beans, pounded and soaked in 1 tablespoon water
1 tablespoon ginger, chopped fine
1 scallion, chopped fine
1/4 pound ground pork
2 tablespoons sherry
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 scallions, cut into 1-inch pieces
1 egg, beaten

2 to 4 cups oil for deep-frying and stir-frying

Directions:

Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.

Sprinkle 1/2 teaspoon of salt and the flour on lobster.

Mix garlic with black bean mixture in a bowl. Stir well.

Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.

Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.

Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.

Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.

Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.