Popped Rice with Shrimp

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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

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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.

Sauteed Shrimp with Hot Sauce

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Sauteed Shrimp with Hot Sauce


Ingredients:
1 lb peeled raw shrimp

2 tablespoons chopped green onion
1 tablespoon ginger, minced

Marinade:
1 egg white
1 teaspoon wine
1 teaspoon salt
1 1/2 tablespoons cornstarch

4 cups oil
2 tablespoons tomato catsup
1 tablespoon hot pepper paste
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons soup stock

Mixture:
1 teaspoon cornstarch
2 teaspoons water

1 teaspoon sesame oil

2 to 4 cups oil for deep-frying

Directions:
Clean and devein the shrimp. Dry.
Mix the marinade ingredients in a bowl. Marinade the shrimp for at least thirty minutes.
Prepare the green onion and ginger while the shrimp is marinating.
Heat wok and add 4 cups oil. Deep-fry shrimp at medium heat. When the shrimp has turned white and is nearly cooked, remove and set aside.
Drain the oil from the wok. Wipe clean with a paper towel. Add 2 tablespoons oil. When oil is ready, add green onion and ginger. Then add tomato catsup and hot pepper paste, stirring gently. Add the soup stock, salt, and sugar. Boil for a few seconds, and add the cornstarch mixture, stir thoroughly, and sprinkle in sesame oil.
Pour on a plate and serve hot.

Stir-fried Shrimp with Lobster Sauce

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Serves 4 to 6

Ingredients:
lobster sauce
1/2 pound shrimp
1 tablespoon cornstarch
2 teaspoons sherry
2 tablespoons oil
1/2 teaspoon salt

Directions:
Make the lobster sauce first, and keep it warm.
Remove the shells from the shrimp. Devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain and place in a bowl.
Mix the cornstarch and sherry, and coat the shrimp with the mixture.
Heat 2 tablespoons of oil in wok, swirling it to coat the sides. When oil is hot (a piece of shrimp will sizzle when dipped in it), add the salt and then the shrimp. Stir-fry until the shrimp changes color and turns pink.
Add the shrimp to the lobster sauce and cook over low heat for 1 to 2 minutes. Serve immediately.

Kung Pao Shrimp

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Serves 4

Ingredients:
1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2" cubes
1 small red pepper, cut in 1/2" cubes
2 ounces cashews or peanuts

Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste (optional)
2 teaspoons sesame oil

Directions:

Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes.
Heat oil in a wok. Add the shrimp and stir-fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir-fry 1 minute. Add zucchini and red pepper and stir-fry about 30 seconds.
Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely.

Cold Noodles with Sesame Sauce

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Cold Noodles with Sesame Sauce


Serves 4

Ingredients:
2 tablespoons sesame seeds
1 teaspoon Sichuan flower pepper (Sichuan peppercorn)
1/4 cup peanut butter
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons rice vinegar
2 teaspoons sugar
2 teaspoons honey
1 clove garlic, minced
1 teaspoon minced ginger
1/2 teaspoon or more chili oil, to taste
about 2 tablespoons brewed black tea
about 12 ounces fresh Chinese egg noodles
1 cup shredded cooked chicken (optional)
1 cucumber, seeded and cut julienne
1 scallion, minced

Directions:
Place sesame seeds in a dry skillet and toast over low heat, shaking the skillet, until beginning to brown. Remove. Grind to a powder in a spice grinder or with a mortar and pestle. Separately, toast Sichuan peppercorns in a dry skillet until fragrant. Remove and grind.
Combine peanut butter with next 9 ingredients, sesame seeds, and Sichuan peppercorns, diluting with enough tea to make a smooth sauce.
Cook noodles in boiling water 2-3 minutes, until al dente. Drain, rinse under cold water to chill, and drain again.
Arrange noodles on a platter. Arrange chicken and cucumber on top. Top with sauce. Sprinkle with scallions. Toss at the table.

Mongolian Lamb Hot Pot

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Serves 10

Ingredients:
12 cups lamb or chicken stock
1/2 pound bean thread noodles
1 pound bok choy, chopped or 1/2 pound spinach and 1/2 pound Chinese cabbage
10 green onions, chopped finely on the diagonal
5 pounds lean lamb, sliced paper thin (this is easier to do if the lamb is partially frozen)
1 teaspoon ginger, minced
1 teaspoon garlic, minced
10 eggs (optional)

Dips:
mushroom soy sauce
sesame oil
sesame paste or peanut butter
Chinese mustard
2 cloves garlic ground and mixed with 1 teaspoon sugar
fermented bean curd
chili oil

Directions
Slice the lamb meat, and prepare the other vegetables. Soak the bean thread noodles in hot water to soften. Lay out the dips and serving dishes.
Set up the hot pot according to instructions. Add the lamb stock, ginger and garlic to the cooker and bring to a boil. Add about 1/4 of the vegetables. Once the stock has returned to a boil, the meal can begin. The guests use chopsticks to cook the mutton slices in the boiling water until the color changes ( a few seconds), then dip the meat into the dip of their choice. The noodles are added to the broth about halfway through the meal; the remaining vegetables are added as required. It is tradition to poach eggs in the broth at the end of the meal. Finally, dish out the remaining broth for the guests to enjoy.

Moo Shu Chicken

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Serves 4

Ingredients:
1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce

Marinade:
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons sugar

Directions:
Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
Remove chicken from marinade, discard marinade. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.
Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.

Chinese Steamed Fish

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Serves 4

Ingredients:
2 lb fish fillets (your favorite)
5 green onions, julienned
2 inch piece of ginger root, julienned
12 sprigs of fresh cilantro
1/2 teaspoon soy sauce
2 teaspoons sesame oil
6 tablespoons rice wine vinegar

Directions:
Place half the ginger and scallions on a deep plate that will fit inside the steamer. Cover with the fish fillets and strew the remaining ginger and scallions on top.
Sprinkle with soy sauce, sesame oil, and vinegar. Allow to marinate at room temperature, covered, for 20 - 30 minutes.
Pour an inch or two of water into the bottom of the steamer and bring to a boil. When it boils, put in the plate of fish. Cover and steam over high heat until done, about 20 minutes.
Serve with the juices that have accumulated in the plate.

Serve immediately.

Baked Chicken Chow Mein

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(Like the crisp chow mein served in Chinese restaurants, but without the fat)

Serves 4

Ingredients
1 lb (500 g) boneless chicken breast, cut in thin strips
1 tablespoon (15 mL) soy sauce
1/4 (1 mL) salt
1 tablespoon (15 mL) dry sherry
1/4 teaspoon (1 mL) white pepper
1 tablespoon (15 mL) cornstarch

1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups (375 mL) Chicken stock
1 tablespoon (15 mL) minced ginger
1/2 cup (125 mL) thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
2 teaspoons (10 mL) sesame oil
3 cups (750 mL) bean sprouts, tightly packed
black pepper to taste

Directions:
Combine chicken and marinade ingredients, mix well and set aside.
Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.
Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds).
Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve.

Each serving includes:
Calories 358, 43 g Carbohydrates, 33 g Protein, 6 g Fat, 1 g Saturated Fat, 100 mg Cholesterol, 5 g Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.