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

Szechuan Pepper Oil

Admin :: Edit

Advertisement

Szechuan Pepper Oil

Ingredients:
1/2 cup sesame oil
1/2 cup peanut oil
2 - 3 red chili peppers

Directions:
Heat oil in wok until moderately hot. Add chili peppers and cook over medium or low heat until the oil becomes red.
Cool and store in covered jar in the refrigerator.

Note: Use as seasoning or dip.

Stir Fried Pork String with Hot Sauce

Admin :: Edit

10 ounces pork tenderloin
6 water chestnuts
2 tablespoons dried wood ears
2 teaspoons ginger
1 teaspoon garlic

Marinade
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water

Seasoning Sauce
1 tablespoon green onion, shredded
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon hot bean paste
1/2 tablespoon rice wine
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon black pepper

Oil for stir-frying

Directions
Shred the pork: cut the pork into thin slices, then stack them up one on top of the other, and cut across into shreds.
Add the marinade ingredients to the pork and marinate for 15 - 20 minutes. While the pork is marinating, prepare the vegetables. Soak the wood ear in warm water for 15 minutes and cut off the stems. Peel the water chestnuts and cut into thin slices. Chop the garlic and ginger.
Mix together the sauce ingredients.
Heat the wok and add 2 tablespoons oil. When oil is ready, add the shredded pork and stir-fry quickly until done. Remove and set aside.
Clean out the wok and add more oil. When the oil is ready, stir-fry the garlic and ginger until fragrant. Add the wood ears, water chestnuts, and the shredded pork, and mix together.
Give the sauce a quick re-stir. Add the sauce and let it come to a boil. Serve hot.

Spicy Eggplant

Admin :: Edit

Serves 4 to 6

Ingredients:
1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoons ginger, minced
2 scallions, chopped fine
4 ounces ground pork
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock

Directions:
Slice eggplant diagonally into 1-inch slices.
Heat 2 tablespoons of oil in wok until very hot. Stir-fry eggplant about 5 minutes or until soft. Set aside.
Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the scallions on low heat until aroma comes, about 30 seconds. Add pork.
Turn to high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.
Pour eggplant into meat mixture. Add remaining scallions and stock. Cook and stir about 3 minutes. Stir in sesame oil.

(May be prepared in advance. May be frozen. Reheat before serving.)

Spicy Cucumbers

Admin :: Edit

Serves 4 to 6

Ingredients:
1 pound small cucumbers for pickling
1 tablespoon salt
1/2 teaspoon sugar
10 slices ginger, finely shredded
1 red pepper, finely shredded
1/2 cup sesame oil
4 whole dried red chili peppers
1 teaspoon peppercorns
3 tablespoons red wine vinegar
2 tablespoons sugar
1 1/2 teaspoons light soy sauce

Directions:
Cut cucumbers into quarters lengthwise. Sprinkle with salt and sugar. Stir lightly. Set aside 20 minutes.
Rinse cucumbers in cold water. Drain. Squeeze out liquid.
Arrange cucumbers in a shallow Pyrex dish. Spread ginger and red pepper on top.
Heat sesame oil in wok. Stir-fry red chili peppers until dark. Add peppercorns. Pour this mixture over cucumbers.
Mix vinegar, sugar, and soy sauce in a small bowl. Pour this sauce over cucumbers. Marinate overnight. Serve cold.

(May be prepared in advance. Do not freeze.)

Tea Smoked Duck

Admin :: Edit

Serves 4 to 6

1 - 5 pound duck
2 tablespoons salt
1 tablespoon Szechuan peppercorns
Aluminum foil
1/2 cup black tea leaves
1/2 cup rice (uncooked)
1/2 cup brown sugar
1 tablespoon light soy sauce
1 tablespoon cornstarch
Peppercorn salt
4 cups oil for deep-frying

Directions:

Clean and wash duck. Dry thoroughly with a paper towel. Rub inside and outside with salt. Sprinkle with peppercorns.

Wrap duck in aluminum foil and place a heavy weight on top. Refrigerate overnight.

Remove foil and place duck on steamer tray. Cover and steam over boiling water 1 1/2 hours. .

Line large wok and wok lid with aluminum foil. Place tea leaves, rice, and brown sugar on foil.

Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it..

Place duck on rack, breast side up. Cover wok and seal tightly to prevent smoke from escaping.

Turn on high heat. Roast tea mixture until it smokes.

Smoke duck 10 minutes on high heat. Reduce heat to moderate. Smoke another 10 minutes. Turn off heat. Leave duck in wok 20 minutes more.

Remove duck. Cool thoroughly. Rub with soy sauce. Sprinkle evenly with cornstarch.

Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side). Remove. Drain on paper towel.

Chop into bite-sized pieces. Serve hot with peppercorn salt and buns.

May be prepared in advance or frozen after step 10. Thaw and refry before serving.

Sichuan Chile Sauce

Admin :: Edit

Ingredients:

2 tablespoons vegetable oil
4 cloves garlic, peeled and finely chopped
1-inch piece fresh ginger, peeled and finely chopped
1 small onion, peeled and finely chopped
6 fresh red chiles, such as jalapeños, seeds and stems removed, finely chopped
1/4 cup Chinese red rice vinegar
1 tablespoon sugar
2 tablespoons tomato ketchup
2 tablespoons Chinese yellow rice wine
2 teaspoons salt
Water as needed

Directions
Heat the oil in a wok or frying pan, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and stir-fry for another minute.
Add the chiles and the vinegar and simmer for 10 minutes, adding water if it gets too dry.
Add the remaining ingredients except the water and simmer for 5 more minutes.
Remove from the heat and allow to cool. Transfer the mixture to a food processor or blender and process to a fine puree, adding water as necessary to achieve the desired consistency.
Place the sauce in bottles and refrigerate.

Yield: About 1 1/4 cups

Sauteed Prawns with Tomato Sauce

Admin :: Edit

Ingredients:

1 pound prawns

I)
1 tablespoon garlic, chopped
1 tablespoon green onion, chopped
1 tablespoon ginger, chopped

(If desired, other vegetables you could add include red pepper, onions, and carrots).

3 tablespoons oil

II)
1 tablespoon hot bean sauce
1 tablespoon cooking wine (sherry)
4 tablespoons catsup

III)
1/2 teaspoon salt
1 teaspoon sugar

Mixture:
3 tablespoons water
1 teaspoon cornstarch

Directions:
Wash and devein prawns. Prepare water/cornstarch mixture.
Heat wok. When hot, add three tablespoons oil.
If adding onions, red peppers, and carrrots, add them now, stirring while you add them. Stir-fry vegetables for about one minute, then push them up to the side of the wok and add the prawns. Mix well.
When prawns have turned pink (very quick), add ginger and garlic, and then the hot bean paste, cooking wine and catsup, stirring all the while.
Add the salt and sugar. Give the water/cornstarch mixture a quick restir, and pour it in. Stir. If you like, you can a bit of chicken broth at this point to season.

Sauteed Chicken Chengdu Style

Admin :: Edit

Ingredients:
1/2 chicken (about 1 1/2 pounds)
2 tablespoons shredded green onion
1/2 tablespoon shredded ginger
2 tablespoons shredded celery
1 tablespoon shredded red hot pepper
1 tablespoon Szechwan peppercorn*
2 teaspoons salt
1 teaspoon sugar
1/2 tablespoon Chinkiang or Chinese black rice vinegar*
1 tablespoon cooking wine
2 tablespoons hot bean sauce or paste*
1 cup hot water

Mixture
2 teaspoons cornstarch
2 teaspoons cold water

1/2 cup oil

Directions:
Remove the fat from the chicken. Chop into 1-inch pieces. Prepare the vegetables according to the instructions.
Heat the wok and add oil. When the oil is ready, add the chicken. Stir-fry until it is approximately half-cooked, and add the peppercorn, stirring thoroughly. Add the red pepper and the bean sauce or paste, stirring for 2 more minutes.
Add the wine, ginger, garlic, sugar, vinegar, salt, and 1 cup hot water. Cover and simmer for approximately 5 minutes.
Mix the cornstarch and water into a paste, and stir it into the wok until thickened. Add the shredded celery and green onion. Mix together well and serve.

Pan Fried Chicken Sandwiches

Admin :: Edit

Serves 4 - 6 with other dishes

Ingredients
6 ounces chicken breast meat, cut into thin slices 1 1/2 by 1 inch (should give 12 - 15 slices)
1 cup bamboo shoots, rinsed in warm water and chopped
6 ounces pork fat

2 green onions, finely chopped
1 slice ginger root
1 1/2 teaspoons salt
1 1/2 tablespoons soy sauce
2 ounces ham, chopped fine
1 egg
1 tablespoon cornstarch
1 cup oil for frying
dash of pepper if desired

Directions:
First, prepare the pork fat. Bring a pot of water to a boil. Boil the pork fat for about 20 minutes. Combine the green onion, ginger, salt, and soy sauce in a bowl. Add the chicken slices and marinate for approximately 15 minutes.
While the pork is boiling and the chicken marinating, prepare the bamboo shoots and ham if not already done. Beat the egg and mix it with cornstarch to make a batter. Set aside.
Cut the pork fat into pieces about the same size as the chicken slices. Wipe each piece with a hot dampened cloth.
To make the sandwiches, use the pork fat as a base, with the bamboo shoots in the middle, and the sliced chicken on top. Use a bit of egg/cornstarch mixture between each layer so they will stick together. Lightly cover the tops of the sandwiches with the remaining batter and then top with the chopped ham.
Heat the wok and add oil. When oil is ready, carefully add the sandwiches and fry for about 3 - 4 minutes. Turn them over and fry for another minute, and then turn them over once more until the pork fat has browned. Drain on a tempura rack attached to the wok if you have one, and then on paper towels. Serve.