cantonese wor wonton soup
Posted by FootsieBear at recipegoldmine.com May 27, 2001Source: 20 Years of the Best of Yan Can Cook - Marlen on 05/23/2001Fillings
1/2 pound ground pork
1/4 pound medium raw shrimp, shelled,
deveined, and coarsely chopped
3 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons minced ginger
2 teaspoons sesame oil
1/2 teaspoon salt
1/8 teaspoon white pepper
24 wonton wrappers
6 cups chicken broth
1 cup bok choy, cut into 1-inch pieces
2 ounces snow peas, trimmed
1 teaspoon white pepper
1/2 Chinese Barbecued Park or
Virginia ham, thinly sliced
5 dried black mushroomsGetting ReadySoak mushrooms in warm water to cover until softened, about 20 minutes drain. Discard stems and thinly slice caps.Combine filling ingredients in a bowl mix well.Make each wontonPlace 1 heaping teaspoon filling in center of a wonton wrapper keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water, and overlap with another corner press to seal. Cover filled wontons with a dry towel to prevent drying.CookingPlace broth in a large pot: bring to a boil. Add mushrooms and bok choy and cook for 2 minutes. Add wontons and cook for 3 minutes. Add snow peas and cook for 1 minute. Stir in sesame oil and pepper.Ladle wontons, vegetables, and broth into 6 deep soup bowls. Garnish each serving with slices of barbecued pork and green onion.
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chicken lo mein
Posted by bettyboop50 at recipegoldmine.com May 15, 20011/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 cups)
6 ounces baby cut carrots cut lengthwise into
1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine,
cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar, optional
2 teaspoons water
1/3 cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed, if desiredCut chicken breast halves lengthwise into 2-inch pieces cut pieces crosswise into 1/2-inch strips.Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine, heat to boiling. Boil 2 to 3 minutes or until linguine is just tender, drain.Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 minutes or until chicken is white. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.5 servings
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chicken with peanuts in hot and spicy sauce
Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:09 am1/2 pound (225g) boneless chicken legs or shredded chicken
1/2 tablespoon wine
1/2 tablespoon soy sauce
1/4 teaspoon salt
Dash of pepper
3/4 tablespoon cornstarch
1 dried hot pepper, cut into 1/2-inch long, remove seeds
1 teaspoon minced garlic
1 teaspoon sesame oil
Total of 1 1/2 cups each: diced squash, peanuts
2 1/2 tablespoons each: soy sauce, water
1/2 tablespoon each: granulated sugar, wine
1 teaspoon each: vinegar, cornstarch Mix chicken legs, wine, soy sauce, salt, dash of pepper and cornstarch. Add oil before stir-frying so beef shreds separate easily during frying. Heat oil stir-fry it until done medium well, then move to side of pan. Use remaining oil to stir-fry pepper, garlic and 1 teaspoon sesame oil until fragrant. Add and stir sponge-gourd and peanuts briefly. Mix and add sauce, water, sugar, wine, vinegar and cornstarch cover and cook until steaming, then stir to mix well.
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chinese almond cookies
Posted by Tiffany at recipegoldmine.com 6/22/01 7:21:01 pmMakes 24.1 cup butter or margarine, softened
1 egg
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/3 cups all-purpose flour
2/3 cup powdered sugar
1/2 teaspoon baking powder
1 egg yolk, beaten with 1 tablespoon water
24 whole blanched almondsHeat oven to 350 degrees F.In large mixing bowl, combine butter, egg, peel, vanilla, and almond extract. Beat at medium speed with electric mixer until light and fluffy. Add flour, powdered sugar and baking powder. Beat at low speed until soft dough forms.Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Flatten ball with bottom of drinking glass, wiping glass with damp cloth to prevent sticking.Lightly brush tops of cookies with egg yolk mixture. Press almond into center of each cookie. Bake for 13 to 15 minutes or until edges are light golden brown. Cool completely before storing.
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chinese barbecue pork
Posted by Tiffany at recipegoldmine.com 1/23/2002 3:08 pm3 pounds lean pork loin
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 cup ketchup
1 tablespoon rice wine
2 tablespoons hoisin sauce
1/4 cup honey
1 teaspoon red food coloring Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours overnight is even better. The trick is the cooking process. I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it. Roast the pork at 400 degrees F for about 20 minutes. Let cool and slice thin. Serve with hot mustard and toasted sesame seeds. If you do not have a way of hanging the pork you can use a perforated pan placed on an upper shelf directly above the pan of water. Be sure to turn the pork occasionally.
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chinese bar-b-q pork
Posted by Pat's Cookin at recipegoldmine.com May 20, 20012 pork loins
2 garlic cloves, minced
1 teaspoon ginger
2 teaspoons granulated sugar
3/4 cup soy sauce
3 tablespoons honey
3/4 teaspoon five spice seasoning
2 teaspoons red food coloringMarinade in zip-type bag 24 hours, turning often. Bake at 325 degrees for 20 minutes, then 300 degrees about 1 hour. Keep turning every 10 to 15 minutes. Cool.Slice thin and serve with hot mustard and sesame seeds.
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cantonese shoyu chicken
3/4 cup soy sauce
2 tablespoons honey
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
1 1/2 cups water
5 cloves garlic, grated
1 seed star anise
1/4 cup scallions, cut into 1/2-inch lengths
1 (3 pound) fryer, cut up
2 tablespoons cornstarch
4 tablespoons waterBring soy sauce, honey, brown sugar, water, ginger, anise, garlic and scallion to a boil. Lower heat and let simmer for 2 minutes. Add chicken cover and simmer for 40 minutes. Arrange chicken on a platter.Mix cornstarch with water add to sauce to thicken. Pour sauce over chicken and serve.
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chinese basting sauce
Posted by bettyboop50 at recipegoldmine.com April 28, 2001Glazes and basting sauces are brushed on meat, fish or poultry during the cooking process. Brush on liberally while cooking. Good on beef, pork or lamb ribs.1/2 cup soy sauce
1/2 cup Chinese hoisin sauce
1/2 cup dry white wine
1 teaspoon ground ginger
1/2 teaspoon Chinese five spice powder
1 tablespoon Gravy MasterCombine all ingredients, mixing well.Makes 1 1/2 cups.
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chinese beef strip marinade
Posted by liz at recipegoldmine.com  May 26, 2001Source: Cookin DadAs you may already know, I was busy most of this week and last weekend entertaining out-of-town guests which ate up all of my spare time In spite of being busy, I did, however, have a chance to get in the kitchen. This is one thing I came up with the other evening. My wife and kids liked it. Hope you do too.1 1/2 pounds 1 to 1 1/2-inch pencil-thin beef strips
1/4 cup soy sauce
1/4 cup dry white wine
1/4 cup water
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon red pepper
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon brown sugar
2 tablespoons cornstarch (for tenderizing beef)
1 tablespoon vegetable oil
1 egg white
Approximately 2 cups broccoli or any crisp
green vegetable (I used dried tou fu)About 3 hours before preparation time, mix all marinade ingredients except cornstarch and egg white. Put beef strips in Pyrex dish and pour marinade over them. Make sure all pieces have chance to be submerged in marinade. Next, gradually sprinkle cornstarch over beef, gently massaging it into meat. Place beef in refrigerator for about 3 hours.Before you are ready to stir-fry beef, beat egg white until frothy. Place in beef mixture, making sure it is evenly distributed. Heat a couple of table spoons of oil in wok and stir-fry vegetables. Remove from wok and set aside. Next, add a little oil and stir-fry beef mixture, being careful not to overcook it. The last step is to add the vegetables and mix together with beef mixture. I actually liked this dish because it wasnt necessary to make a sauce - tasty without it. If you want to, you can also mix in a little oyster sauce or a combination of oyster sauce and soy sauce, adding just enough to coat beef and vegetables in wok. This should be done just before beef and vegetable mixture is removed from fire. I actually had enough liquid leftover after stir-frying.Serve over white rice.P.S. This recipe has a lot of beef in it. If you want, you can use a little less beef and more vegetables which would be more authentic.
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chinese black bean sauce
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:26 amMakes about 1 cup.1 cup nonfat, reduced sodium chicken broth
2 tablespoons black bean and garlic sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch (for sauce, not marinade)
1 1/2 teaspoons granulated sugar
1/2 to 1 teaspoon grated peeled fresh ginger, or to taste
1/2 teaspoon dried crushed red pepper, or to taste
2 green onions (scallions), finely minced To use as a marinade:
In blender mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended. Transfer to a container, stir in green onion. To use as a sauce:
In blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onions. Over low-medium heat, bring mixture to a simmer, stirring constantly, about 1 to 2 minutes. Drizzle small amount of sauce in center of plates and top with cooked chicken, fish, or meat. Drizzle a small amount of sauce on top. Some commercially prepared sauces are labeled "black bean and garlic sauce" or "black bean sauce". Either is suitable for this recipe. Per tablespoon: 5 cal no fat 1 g carbo 51 mg sodium
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