Yangchow Fried Rice

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Serves 4 to 6

Ingredients:
4 cups cold cooked rice
2 eggs
1 teaspoon sherry
4 tablespoons canola, corn, or peanut oil
1/2 cup cooked diced chicken
1 cup cooked small shrimp (6 ounces)
1/2 cup diced baked ham
1 cup diced carrots, parboiled, or thawed frozen carrots
1 cup fresh peas, parboiled, or thawed frozen peas
1/2 cup thinly sliced scallions
1 teaspoon salt, or to taste
Dash ground pepper, to taste

4 tablespoons canola, corn, or peanut oil for stir-frying
Directions:
Place the rice in a bowl and use your hands to break up and separate the grains. Set aside. Lightly beat the eggs and sherry together with a fork or chopsticks. Set aside.
Heat the oil in a wok or stir-fry pan over medium-high heat. When the oil is hot, add the eggs and scramble until they puff lightly but are still loose. Immediately stir in the rice and stir for about 2 minutes so that the rice heats up and the eggs are completely mixed in.
Raise the heat to high and add the remaining ingredients and stir vigorously until they are well mixed into the rice and heated through. Correct seasoning as desired. Serve hot.

Szechuan Chicken

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Serves 3 to 4

Ingredients

3 - 4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch

Sauce:
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced


Directions:

Partially freeze chicken breasts. Cut into strips.
Combine sauce ingredients and set aside.
Mix together egg whites and cornstarch.
Coat chicken in cornstarch mixture.
Heat wok. Fry chicken strips in oil until they turn white.
Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds.
Add sauce to vegetables.
When boiling, add chicken.
Stir-fry 1 to 2 minutes. Serve with rice.

Northern Style Sweet and Sour Pork

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Serves 3 to 4, or 5 to 6 as part of a multicourse meal

1 pound lean pork loin
1/4 tsp pepper
1 egg
1 Tbsp light soy sauce
3 Tbsp cornstarch
1/3 cup white or cider vinegar
1/3 cup sugar
1/3 cup water
2 1/2 Tbsp ketchup
1/4 tsp salt
1 cup canola, corn, or peanut oil, for frying
1 Tbsp and 2 tsp cornstarch dissolved in 3 Tbsp water
1 Tbsp canola, corn or peanut oil (optional)
1 cup canned pineapple chunks, drained

Directions:

Cut the pork into 3/4 inch cubes and toss with the pepper. Stir the egg, soy sauce, and 3 tablespoons cornstarch together in a bowl. Add the pork and stir to coat well. Let stand for 10 minutes.

For the sweet and sour sauce, combine the vinegar, sugar, water, ketchup, and salt in a saucepan. Stir together and set on an unlit burner while cooking the pork.

Heat the cup of oil in a wok or stir-fry pan to 350 degrees F. Gently drop half of the pork, 1 piece at a time, into the hot oil and fry until light brown and crisp, about 6 minutes. Stir gently with a wire skimmer so all sides brown and the pieces don't stick together. Remove the pork from the oil with the skimmer and spread out on paper towels. Keep warm in a low oven. Bring the oil back to 350 degrees F. and fry the remaining pieces the same way.

Turn on the burner under the sauce to medium. Bring the mixture to a boil and stir in the cornstarch mixed with water. Continue stirring until the sauce thickens and turns translucent. If desired, add the tablespoon of oil to give the sauce a glaze. Stir thoroughly. Add the pineapple and heat just until warm. Transfer the pork to a serving platter and pour on the hot sauce. Serve immediately.

Variation: Omit the vinegar, ketchup, and pineapple from the sweet and sour sauce and add 1/4 cup plus 1 tablespoon Chinkiang vinegar (available at Asian markets). Prepare as in steps 2 and 4. Sprinkle the finished dish with 2 tablespoons toasted sesame seeds. To toast seeds, spread them on an ungreased baking pan and toast in a 350 degree F. oven for about 10 minutes, or in a dry skillet over low heat, stirring occasionally, until golden.

Singaporean Noodles

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Singapore Noodles

This version of Singapore Noodles is made with shrimp. You'll find another recipe for Singapore Noodles made with barbequed pork by clicking on the link.

Serves 6

Ingredients:
1 pound medium shrimp, peeled, scored down the back, deveined, and rinsed

Ginger Marinade - Mix together
2 tablespoons Chinese rice wine or sake
2 teaspoons minced fresh ginger
1/2 teaspoon toasted sesame oil

3 1/2 tablespoons vegetable oil
1 1/2 tablespoons curry powder, preferably Madras
3 1/2 cups finely shredded leeks
1 1/2 tablespoons minced fresh ginger
3 cups bean sprouts, rinsed and drained
1/4 pound thin rice stick noodles (vermicelli), softened in hot water for about 15 minutes and drained

Singapore Sauce - Mix together
1/4 cup Chinese chicken broth or water
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
In a bowl, combine the shrimp with the ginger marinade, tossing to coat.
Heat a wok or heavy skillet over high heat. Add 2 tablespoons of the oil and heat until hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok, add the remaining 1 1/2 tablespoons oil and heat until very hot, about 20 seconds. Add the curry powder and stir-fry until fragrant. Add the leeks and ginger and stir-fry for about 1 1/2 minutes, until slightly limp. Add the bean sprouts and cook for 20 seconds, add the shrimp, rice noodles, and the Singapore sauce and toss gently until the noodles have absorbed the sauce and are tender. Transfer to a platter and serve.

Shrimp Fried Rice

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Serves 3, or 4 - 6 as part of a meal

Ingredients
4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1 medium onion
1 green onion

Seasonings (Add according to directions or to taste)
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
pepper
cornstarch mixed with water

Oil for stir-frying

Directions
Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add the seasonings to the shrimp, mixing them in with chopsticks.
Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.
Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired.
**Alternately, you can mix the green onion and egg in with the other ingredients.

Baked Chicken Chow Mein Noodles

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Baked Chicken Chow Mein
(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.

Won Ton Soup

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Ingredients:
18 - 24 won ton wrappers

Filling:
1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
Water for boiling won tons

4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)

Directions:

Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the wontons Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

Vegetable Chow Mein Noodles

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Serves 4

Ingredients:
1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for Stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts

Garnish

Fresh coriander sprigs

Directions:

If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
String the celery and slice diagonally. Shred the bamboo shoots.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
Garnish with fresh coriander sprigs.

Sweet and Sour Chicken

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Sweet and sour chicken is a very popular dish and there are several different ways to make it. In this recipe, black rice vinegar heightens the tartness of the sauce. You'll find another recipe for Sweet and Sour Chicken here.

Makes 3 - 4 servings of sweet and sour chicken, or 4 - 6 as part of a meal

Ingredients:
1 pound boneless, skinless chicken breasts

Marinade:
2 tsp Chinese rice wine or dry sherry
1 tsp cornstarch

Batter:
1 - 2 eggs, lightly beaten
3 TB potato starch*


Sauce**
4 1/2 TB rice vinegar
1 1/2 TB black rice vinegar
3/4 cup water
3 TB tomato paste
4 1/2 TB brown sugar
3/8 tsp chile sauce, or to taste
1 1/2 tsp cornstarch mixed with 6 teaspoons water


3/4 cup baby carrots
1 cucumber
1/2 red bell pepper
1 garlic clove

3 1/4 cups oil for deep-frying and stir-frying

Directions:
Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.
While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.
In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.
To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.
Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.

Lettuce Wraps

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Ingredients:
1 tablespoon sesame oil
1 lb meat from chicken breasts or sliced white chicken meat
2 green onions, chopped
1 stalk celery, diced
1 can water chestnuts, rinsed in warm running water and chopped
1 slice ginger, minced
1 garlic clove, minced
1 red pepper, seeded and diced

Sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water

1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)

Directions
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.

Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.