Does anyone have a great oriental dish recipe? Preferably one with a nice tastey brown sauce?

Answer 1

Beef With Broccoli Stir Fry

INGREDIENTS:
3/4 pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Other:
1 1/4 cups oil, or as needed
PREPARATION:
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Answer 2

i posted this recipe earlier in answer to a Q about chicken but this dish is so good, it belongs here too! enjoy!

Bourbon Chicken

4 chicken breasts
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons minced dried onions
1/2 cup packed brown sugar
1/2 cup bourbon
1/2 teaspoon garlic powder

Place chicken breasts in a 9x13 inch baking dish.
In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.
Mix together and pour mixture over chicken.
Cover dish and place in refrigerator.
Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover.
Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Answer 3

Quick, easy and tasty, enjoy it!


OYSTER SAUCE BEEF WITH GREENS

1 lb. beef tenderloin (eye of round or flank steak - 2nd choice)
1/2 lb. pea pods (or green pepper or broccoli)
2 green onions
1/2 tbsp. light soy sauce
1 tbsp. dry sherry (or Chinese wine)
1 sm. egg
1 1/2 tbsp. cornstarch

Chinese Wok
8 tbsp. cooking oil
1/2 tsp. salt
2 tbsp. oyster sauce
1/4 tsp. sugar

Slice Beef across grain into paper thin slices. Snip ends of pea pods, cut big ones in half. If used cut green pepper/broccoli into slices. Dice green onions. Marinate beef in soy sauce, sherry and green onions 10-15 minutes. Add beaten egg and cornstarch. Mix well.
Heat 2 tablespoons oil until hot, add pea pods. Stir for minute, add salt. Cook a couple of minutes; remove from pan. Heat 6 tablespoons cooking oil until smoking hot. Pour in beef. Stir constantly, about 1 minute. Add oyster sauce and sugar. Mix thoroughly, add pea pods. Serve with plain rice.

Answer 4

my version of egg drop soup, bring a couple cans of chicken broth to a simmer, break eggs into it and break them up with a fork. Add a bit of lettuce leaves just before serving . Tastes about right to me.