Eggplant with Hot Garlic Sauce

Eggplant with Hot Garlic Sauce

4-6 Chinese or Japanese eggplants

1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Broccoli in Oyster Sauce

Broccoli in Oyster Sauce
3 md Broccoli stalks; fresh
3 tb Peanut oil
1/2 ts Salt
6 tb Oyster sauce
1 ts Sugar
1 ts Tapioca starch
1/4 c Water
Sesame seed oil (Drops)
1 ts Soy sauce; Light

Wash broccoli and drain in a sieve. Cut the tops into flowerets. Make stalks into match sticks about 3 inches in length.
In a heated wok, add peanut oil until smoke starts to rise, put in broccoli, salt. Stir and mix well.
Put in 2 tablespoons of water, cover with a lid. Cook on high heat for 3-4 minutes until steam escapes from the edge of lid. Remove and drain with a sieve before putting on plate.
Use a saucepan to boil up solution of oyster sauce, tapiocas starch, water, sesame seed oil and light soy sauce. When done, apply over broccoli.

Bok Choy with Bacon Sauce

Bok Choy with Bacon Sauce

2 tb Sugar
2 tb Vinegar
2 tb Worcestershire sauce
1/4 c Chili sauce
6 sl Bacon, cooked and crumbled
2 tb Cooking oil
3 c Chopped bok choy

Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over.
Serves 6.

Szechuan Shrimp

Szechuan Shrimp

1 pound Shrimp -- shelled
in half lengthwise -- rinsed and patted d
substitute raw -- chicken cubed
1/4 teaspoon Salt
1 teaspoon Chinese rice wine -- or dry sherry
1 teaspoon Soy sauce
2 tablespoons Flour
1 tablespoon Cornstarch
1 Egg -- lightly beaten
1/2 teaspoon Baking soda

Seasoning:

1 teaspoon Ginger root -- or ground ginger
2 teaspoons Minced garlic
2 Scallions cut in -- peas sized pieces
2 Dried chili pepper

Sauce:

3 tablespoons Sugar
2 teaspoons Sherry
5 teaspoons Soy sauce
1 teaspoon White vinegar
3 tablespoons Catsup
1 tablespoon Water

Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside.

Pour off all but 2 T oil and add seasonings and brown.
Stir in sauce until bubbles. Return shrimp. Add sesame oil.

This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis.

Shrimp with Chili and Garlic Sauce

Batter:

4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Shrimp; peeled and deveined
2 c Peanut oil, for deep-frying

Sauce:

1 1/2 tb Peanut oil
5 Dried chiles; halved
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water

Mix batter ingredients in a medium-sized bowl until thick and smooth. Let the batter sit, covered, for at least 30 minutes. Combine shrimp and batter. Heat a wok or large deep skillet until hot and add the oil for frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter
is just firm. You should do this in several batches. Remove shrimp with a slotted spoon and drain on paper towels. Heat a small saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very
hot, but not smoking. Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.

Deep Fried Shrimp Balls

Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
-OR
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

Mince shrimp, bacon, onion or water chestnuts together until fine. Place mixture in bowl. Remove crusts from bread. Dice bread into very fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly.

Fill a wok halfway up with oil. Heat oil on highest heat setting. When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. If it frys to a golden brown
colour, then oil is ready for deep frying. If bread crust fails to brown readily, then oil is not ready yet. If bread crust frys to a dark brown, then oil is too hot. Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again. Retest oil with bread crust to see if it is of proper temperature.

When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixture and form a 1" diameter ball. Drop ball into hot oil,  Place about 8 balls into the hot oil. Allow each ball to deep fry 3 minutes. Turn balls so that each will fry to a golden brown colour.  Remove balls to paper toweling to drain excess oil from them. Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up. Place shrimp balls on a serving platter. Garnish with parsley or other raw vegetable

Sweet & Sour Sauce

Sweet & Sour Sauce

2 tb Oil, peanut
2 ts Garlic, minced
2 ts Ginger, minced
1 c Water
1 c Vinegar
1 c Sugar
1 c Ketchup
2 tb Cornstarch
2 tb Water
1/2 ts Salt

Heat the oil in a wok and add garlic, ginger, water, vinegar, sugar and ketchup.

Dissolve the cornstarch in the water and add salt.

Add to the mixture in the wok and cook until clear.

Serve hot, or cool and refrigerate for later use. Reheat before serving over fish.

Chinese Mustard Sauce

Chinese Mustard Sauce
1 c Boiling water
1 c Dry mustard
4 tb Soy sauce
1/4 c Vegetable oil

Combine boiling water, soy sauce, and dry mustard. Whisk together until a smooth paste is formed. Mix well. Slowly add oil to create a smooth paste.

Note: A little sesame oil, or other flavored oils, may be admixed in whole or part with the vegetable oil to vary the flavor and to tailor it for various applications.

Chinese Duck Sauce

Chinese Duck Sauce

1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Chinese Barbequed Pork

Chinese Barbequed Pork 

3 pounds boneless pork butt
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon bean sauce
2 tablespoons hoisin sauce
1 teaspoon fivespice powder
Basting Glaze:
1/4 cup honey
1/4 cup boiling water

Cut the pork butt in half, then slice each half into 3/4inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.

Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 1520 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2inch slices and arrange on a platter to serve.

Barbecued Pork Bun

Barbecued Pork Bun

Ingredients: 

1/3 cup Warm Water
1/2 tbs Sugar
1 pack Dry yeast
2 1/2 cup Flour
2 1/2 cup Cake Flour
4 tbs Sugar
1/2 tbs Salt
2 tbs shortening
1 1/4 cup Low fat milk
16 pieces white porchman paper 2 inches square

Filling:

6 oz Chinese BBQ pork, diced
1 Tbs Oil
1 tbs Water
1/2 tbs Salt
1/2 tbs Sugar
1/2 tbs Thin soy sauce
1 tbs Oyster sauce
1 tbs Hoisin sauce
2 tbs Cornstarch
4 tbs Cold water (for thickening)

Directions:

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place.

Steam for 25 minutes.

MaPo Tofu

MaPo Tofu

8 Cubes medium hard Tofu 2" x 2"
4 oz Ground pork
1 ts Chopped garlic
1 tb Chopped green onion
1 tb Hot bean paste (use ground
-red pepper paste if you
-can't
Find this)
1 ts Brown peppercorn powder
2 tb Soy sauce
1 ts Salt
2 ts Cornstarch
2 ts Water
1 c Soup stock
1 ts Sesame oil
3 c Oil

Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.

Egg Rolls

Egg Rolls

1/2 c Soy sauce
1/4 c Water
1 cl Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb Lean pork tenderloin
3 tb Vegetable oil
1 Finely sliced celery stalk
1 sm Head cabbage finely diced
3 Finely diced large onions
1 pk (8-oz) finely diced fresh
Mushrooms
Soy sauce to taste
Salt and pepper
1 lb Bean sprouts thoroughly
Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying

Dipping Sauce:

1/2 c Soy sauce
1 ts Dry mustard
3 ts Garlic powder
1 ts Vinegar
1 ts Brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the
chicken and pork. Cover tightly and marinate overnight. Roast the
chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping Tb of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches ~ deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce.

Dipping Sauce: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

NOTE: Egg rolls may be frozen after
frying and cooled. Reheat in oven to serve.

Egg Foo Yung

Egg Foo Yung

3 ea Egg
1 c Bean sprout
1/2 c Pork, cooked
2 tb Peanut oil
2 tb Onions, chopped
1 tb Soy sauce

Beat eggs until thick; stir in sprouts, pork, onion, and soy sauce. Heat oil in skillet and pour in some of
mixture at a time. Using spatula push eggs as they cool over meat to form pattie. When pattie is firm,
turn over to brown other side. Serve with sauce.

Cantonese Roast Duck

Cantonese Roast Duck

1 Duckling rubbed inside and
-out with 2 tablespoon salt
2 tb Sherry
2 tb Hoisin sauce
2 tb Dark corn syrup
1 ts Five spice powder
1 tb Ground brown bean sauce

Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over,
roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool. To serve, carve in the chinese manner, bones and all. Or carve as you would poultry. If carved chinese style, the duckling may be wrapped in foil after carving and frozen. Reheat in foil in 300
degree oven for 30 minutes.

Chinese Fire Pot

Chinese Fire Pot

1 lb Boneless beef sirloin
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
- drained and sliced
8 oz Canned bamboo shoots
- drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped
- (optional)

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein
shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth
to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Boiled Pot Stickers

Boiled Pot Stickers

Filling:

8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
-- (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
-- (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

Wrappers:

1 c All-purpose flour
1/4 c Water

Dipping Sauce:

Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup. To make the filling, combine mashed tofu with the minced ingredients, salt, soy sauce, and sesame oil. To make the wrappers, mix flour and water by hand,
kneading just enough to make a ball of dough. Cover and let rest for at least an hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 12 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 24. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your
hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3 inches in diameter, thicker in the center, thinner
toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after
each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-inch wrapper.

To assemble, place 1-1/2 teaspoons filling (or as much as the wrapper will hold) in an elongated mound in the center of each wrapper; fold the dough over the filling so that the edges meet. Press the edges together for a tight seal, at the same time making four or five tiny pleats, pinched tightly flush with the edge. Be sure that it is completely sealed to keep the water out and the filling in. (With commecial wrappers, it may be necessary to moisten half of the inside edge first to get a seal.) Bring 4 cups water to the boil in a pot. Immerse eight dumplings at a time for 3 minutes (add an extra minute if frozen -- do not defrost them first). Lest they break open, add a little water to slow the boil whenever it becomes too rapid. Stir occasionally in case some of them stick to the bottom (true to their name). After 3 minutes, remove the dumplings with a slotted spoon. Cook the remaining two batches in the same way. Serve hot, accompanied by small dipping
saucers of soy sauce and vinegar (cider or Chinese dark), mixed in roughly equal proportions, or to taste, and thinned with water or mushroom liquid if too strong; add perhaps a drop of sesame and/or chile oil. Some people like to add a little crushed garlic,
minced green onion, and/or gingerroot. Advance preparation: These can be assembled ahead and frozen. Do not defrost before cooking.

Moo Goo Gai Pan

Moo Goo Gai Pan

1 pound skinless, boneless chicken breast halves, sliced
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms
1 1/4 cup chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots
3/4 cup thinly sliced Chinese cabbage
1/2 teaspoon sugar
2 tablespoons water

Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.

Kung Pao Chicken

Kung Pao Chicken

1 lb Chicken Breast, Boned
Cut Into 1" Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.

General Tso's Chicken

General Tso's Chicken

3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 t Finely chopped ginger root
1 t Cornstarch
1 t Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel
1/2 ts Roasted Sichuan peppercorns
-(finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 t Sugar
1/2 ts Sesame oil

Cut chicken in to thin slices 2 inches long, cutting against the
grain. Put it into a bowl together with the soy sauce, rice wine or
sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a
colander or sieve. Pour off most of the oil, leaving about 2
teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.