Chinese Mandarin Chicken
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
2 teaspoons sesame or olive oil
1 large red bell pepper, cut into strips
1/2 pound mushrooms, sliced
1 cup sliced celery
6 ounces Chinese pea pods
6 green onions, sliced
3/4 cup reduced sodium chicken broth
1/4 cup honey
2 tablespoons reduced sodium soy sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
5 teaspoons cornstarch
1 (11 ounce) can mandarin oranges, drained
Heat oil in a large nonstick skillet over medium heat until hot. Brown chicken in oil no longer pink in the center. Add red pepper, mushrooms, celery, pea pods and green onion and cook until crisp-tender. Combine chicken broth, honey, soy sauce, mustard, vinegar and cornstarch and mix well. Add to chicken mixture and cook until thickened. Add oranges and serve over hot cooked rice.
Makes 6-8 Servings
2007-03-28 05:54:37
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answer #1
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answered by Steve G 7
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Mongolian Beef
Ingredients:
1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across grain
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion, cut diagonally 1/8" slices
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil
Directions:
In a bowl combine the egg, 1 T of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 2 hours.
In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375 before adding the next batch.
Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the gingerroot and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the scallions are limp.
Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.
Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil. Transfer the mixture to serving dish and serve.
2007-03-28 13:13:22
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answer #2
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answered by Tom ツ 7
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Kung Pao Chicken
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
2007-03-28 13:56:34
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answer #3
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answered by deeshair 5
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Would you like to try some authentic Chinese recipes???
<<<<<<< Chinese Spring Rolls >>>>>>>
150 g cabbage, cut into thin slices
1/2 carrot, cut into thin strips
4 dried shitake mushrooms, soaked in water till soft, sliced
150 g bean sprouts
2 stalks of celery, cut into 2 inches thin strips
1 clove of garlic, crushed
1 slice of ginger, crushed
1.5 tablespoon peanut oil or cooking oil
1 tablespoon cooking wine, sherry
2 tablespoon of mushroom water (the soaking water)
salt to taste
a few drops of sesame oil
1 pack of frozen spring roll wrappers
1 egg, beat slightly
3 cups of cooking oil for frying (depends on the size of your fryer / wok)
1) Heat oil in a wok over medium heat, stir fry the garlic and ginger for 30 seconds, turn heat to high, remove garlic and ginger.
2) Add cabbage, bean sprouts, carrots, mushroom into the wok, stir fry for 1 minute, sprinkle cooking wine & the mushroom water, stir fry for 1 minute or till vegetables are wilted yet still crunchy, add celery into the wok, toss well.
3) Add a few drop of sesame oil and salt to taste. Remove from heat, drain well and set aside
4) Place spring roll sheet with one point toward you, moisten upper edges with egg.
5) Spoon filling in center of wrapper and fold bottom up to cover the filling, fold over left and right corners so they meet in the center.
6) Roll up, seal the final corner with egg. Repeat with remaining spring roll wrappers.
7) Heat the oil in wok (or fryer) to 160 degree C, test the heat with bamboo chopstick, when you see bubbles around the chopstick, it means the oil is hot enough, carefully put 2 or 3 rolls in the oil, deep fry for 3 minutes or till golden brown on all sides.
8) Remove and drain on paper towels. Cut rolls into 2. Serve with Lee & Perrins Worcestershire Sauce.
<<<<<< Braised Spare Ribs with Soy Sauce >>>>>>> Serves 4
800g spare ribs
3 gloves of garlic, crushed
1 thick slices of ginger, crushed
2 tablespoon cooking oil
2 tablespoon cooking wine or sherry
4 tablespoon soy sauce
3 tablespoon rice vinegar
2 tablespoon of rock sugar (they look like icebergs) or sugar
2 tablespoon of water
a few drops of sesame oil
coriander as garnish
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce, vinegar, rock sugar and water in a big bowl, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour vinegar mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 40 minutes, or until liquid has almost completely evaporated. stir occasionally to prevent burning.
5) Test the taste and adjust the sweetness by adding a bit more sugar or you may add a bit more soy sauce or a little bit of salt if you found it is too sweet. Sprinkle sesame oil. Remove to a serving plate, garnish coriander on top.
<<<<<< Lettuce Wraps >>>>>> Serves 2
200g minced pork or chicken meat, marinated
1/2 onion, chopped
1 clove of garlic, chopped
1 slice of ginger, chopped
5 button mushrooms, sliced thinly
80 g bean sprouts
8 large butter lettuce leaves
50g coriander, chopped finely
1 tablespoon cooking oil
2 teaspoon sesame oil
1 tablespoon cooking wine
2 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon lime juice
1 teaspoon corn flour
1 tablespoon water
Marinade
2 tablspoon of light soy sauce
1/2 teaspoon of garlic powder
1/2 teaspoon of sugar
1 tablespoon of cooking wine
1/2 teaspoon of corn starch
1) Mix soy sauce, sugar, lime juice, corn flour, water in a bowl, set aside. Drain the vegetables well before you start cooking. Marinate the pork or chicken meat for at least 15 minutes, set aside.
2) Heat cooking oil in wok over low heat, stir-fry garlic, ginger and onion quickly for 1 minute, add mushroom slices, minced pork or chicken meat and bean sprout in wok, stir fry for 1 minute.
3) Sprinkle cooking wine in wok, stir fry for 30 seconds, stir the soy sauce mixture well, pour into the wok and stir fry for 2 minutes or till sauce thickened, drizzle sesame oil. Remove from heat, add coriander, toss gently to combine.
4) Divide lettuce leaves among serving plates; spoon pork/chicken mixture onto leaves, wrap and serve with hoisin sauce (if desired).
2007-03-30 23:52:04
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answer #4
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answered by Aileen HK 6
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