Taste the world right in your kitchen with Chinese recipes
chinese chicken wings
Posted by Cookin Dad at recipegoldmine.comDear Recipe Goldmine Friends,I finally got this recipe down! As some of you may know, I didnt get it on the first try (sob, wrong ratios and lots of leftovers it proved to be elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took four times--LOL).The ingredients in this recipe are simple and the wings are delicious (even my daughter, who never eats flappers (the bony part of the wing, asked for seconds). If you dont include them in a main meal, they would probably make tasty party appetizers. Hope you enjoy em.Regards,Cookin DadP.S. Next, Im going to try a Chinese fried wing recipe. Another elderly Chinese lady gave me a recipe orally, but with no ratios. Ill see if there are lots of leftovers when I make them (LOL).30 wings (flappers only)
2 tablespoons cooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup minced green onions
1/8 teaspoon red pepper flakes
2/3 cup rice wine
1 cup soy sauce
3 tablespoons brown sugar Mix this with SOY SAUCE until partially dissolved.Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and being careful to not burn garlic.Next, add wings and cook for few minutes until light brown. Also it is important during this part of cooking cycle to make sure wings get coated with garlic, ginger, red pepper flakes and green onion.Next, pour rice wine over wings and stir them for 1-2 minutes before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to ensure wings are evenly coated. Turn down fire a little, cover wok and simmer wings for about 20 minutes, removing lid and stirring every three minutes or so. It is VERY IMPORTANT to make sure that when you stir, the wings on the bottom of the wok are stirred to the top so that the sauce flavor will be evenly distributed.At the end of the 20 minute simmering cycle, remove lid from wok and turn up heat a little bit. Stir wings every minute or so. Cook wings until they have glazed appearance (about 5 to 10 minutes). Serve with white rice.NOTE: Any extra sauce leftover in wok can be spooned over rice. You could also probably make whole chicken wings (use about 12-13 and lengthen simmering time maybe 10-15 minutes to allow flavors to penetrate meaty part of wing).
http://www.expertcook.com - Detail
Google PR
Posted by Cookin Dad at recipegoldmine.comDear Recipe Goldmine Friends,I finally got this recipe down! As some of you may know, I didnt get it on the first try (sob, wrong ratios and lots of leftovers it proved to be elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took four times--LOL).The ingredients in this recipe are simple and the wings are delicious (even my daughter, who never eats flappers (the bony part of the wing, asked for seconds). If you dont include them in a main meal, they would probably make tasty party appetizers. Hope you enjoy em.Regards,Cookin DadP.S. Next, Im going to try a Chinese fried wing recipe. Another elderly Chinese lady gave me a recipe orally, but with no ratios. Ill see if there are lots of leftovers when I make them (LOL).30 wings (flappers only)
2 tablespoons cooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup minced green onions
1/8 teaspoon red pepper flakes
2/3 cup rice wine
1 cup soy sauce
3 tablespoons brown sugar Mix this with SOY SAUCE until partially dissolved.Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and being careful to not burn garlic.Next, add wings and cook for few minutes until light brown. Also it is important during this part of cooking cycle to make sure wings get coated with garlic, ginger, red pepper flakes and green onion.Next, pour rice wine over wings and stir them for 1-2 minutes before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to ensure wings are evenly coated. Turn down fire a little, cover wok and simmer wings for about 20 minutes, removing lid and stirring every three minutes or so. It is VERY IMPORTANT to make sure that when you stir, the wings on the bottom of the wok are stirred to the top so that the sauce flavor will be evenly distributed.At the end of the 20 minute simmering cycle, remove lid from wok and turn up heat a little bit. Stir wings every minute or so. Cook wings until they have glazed appearance (about 5 to 10 minutes). Serve with white rice.NOTE: Any extra sauce leftover in wok can be spooned over rice. You could also probably make whole chicken wings (use about 12-13 and lengthen simmering time maybe 10-15 minutes to allow flavors to penetrate meaty part of wing).
http://www.expertcook.com - Detail
Google PR
chinese egg rolls
Posted by WingsFan91 at recipegoldmine.com 7/19/01 5:08:59 am1/2 cup soy sauce
1/4 cup water
1 mashed garlic clove
Juice from 1/4 lemon
1 quartered roasting chicken
2 pounds lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage, finely diced
3 finely diced large onions
1 (8 ounce) package finely diced fresh mushrooms
Soy sauce to taste
Salt and pepper
1 pound bean sprouts, thoroughly cleaned
Egg roll wrappers
1 lightly beaten egg white
Vegetable oil for fryingDipping Sauce
1/2 cup soy sauce
1 teaspoon dry mustard
1 to 3 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugarMix 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 degrees F 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 tablespoons 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 F oven until serving time. Serve with dipping sauce.DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.
http://www.expertcook.com - Detail
Google PR
Posted by WingsFan91 at recipegoldmine.com 7/19/01 5:08:59 am1/2 cup soy sauce
1/4 cup water
1 mashed garlic clove
Juice from 1/4 lemon
1 quartered roasting chicken
2 pounds lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage, finely diced
3 finely diced large onions
1 (8 ounce) package finely diced fresh mushrooms
Soy sauce to taste
Salt and pepper
1 pound bean sprouts, thoroughly cleaned
Egg roll wrappers
1 lightly beaten egg white
Vegetable oil for fryingDipping Sauce
1/2 cup soy sauce
1 teaspoon dry mustard
1 to 3 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugarMix 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 degrees F 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 tablespoons 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 F oven until serving time. Serve with dipping sauce.DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.
http://www.expertcook.com - Detail
Google PR
chinese glazed spareribs
Posted by Olga at recipegoldmine.com 6/24/02 6:52:22 pm4 pounds pork spareribs salt and pepper
1 (8 ounce can) tomato sauce
1/2 cup sherry
1/4 cup honey
2 tablespoons vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons minced onion
1 clove garlic, mincedsprinkle the spareribs with salt and pepper. Put them in a shallow pan and bake in a 400 degrees F oven for 1 hour. Pour off the fat.Mix the tomato sauce with the rest of the ingredients and pour over the ribs. Continue baking at 400 degrees F for 1 hour more, basting every 15 minutes with the sauce.
http://www.expertcook.com - Detail
Google PR
Posted by Olga at recipegoldmine.com 6/24/02 6:52:22 pm4 pounds pork spareribs salt and pepper
1 (8 ounce can) tomato sauce
1/2 cup sherry
1/4 cup honey
2 tablespoons vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons minced onion
1 clove garlic, mincedsprinkle the spareribs with salt and pepper. Put them in a shallow pan and bake in a 400 degrees F oven for 1 hour. Pour off the fat.Mix the tomato sauce with the rest of the ingredients and pour over the ribs. Continue baking at 400 degrees F for 1 hour more, basting every 15 minutes with the sauce.
http://www.expertcook.com - Detail
Google PR
chinese lemon chicken
Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - 01-04-2001 08:03 amPlease excuse the delay in posting this recipe. I figure that by now everyone should be back from Christmas vacation. At any rate, most of you know that my Chinese father-in-law is an excellent chef who taught me how to make a few dishes when he visited us a few months ago. My father-in-law actually cooked a few dishes with me in the kitchen, but for most of the dishes, including this one, he simply gave me some ingredients to use and I figured out the ratios. This dish, although seemingly very simple, proved most elusive! It took four tries before I finally came up with something good. The dish has a strong lemon flavor and is slightly sweet and tangy. Hope you enjoy itP.S. Am now working on a Szechuan Chicken dish.4 to 6 whole breast halves (skin included)
1 cup water
1/2 cup LOW SODIUM chicken broth
1/4 freshly squeezed lemon juice
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons ginger, finely grated (the finer the better)
1/2 teaspoon salt I decided to use a little salt instead of soy sauce I originally had in recipe. The third time I made recipe, sauce was slightly darker than I wanted it to be.Ingredients used to fry chicken
Cornstarch
Oil
EggsMix sauce ingredients (everything except cornstarch, oil and eggs) at least several hours before making this dish to allow flavors to mix. I didnt do this the first time I made this dish and it just doesnt taste the same! Rub some salt (to taste - between 1/4 and 1/2 teaspoon.per breast) on the breasts so that the thicker meat on breasts will have a good flavor. If you dont do this, you will have a tasty sauce and the meat on the surface of chicken will taste good, but inner part will be very bland. Last time I made this I also used a bit of garlic powder (can mix in with salt about 1/4 to 1/2 teaspoon total). Chicken should be salted with garlic and salt mixture AT LEAST 12 hours, preferably 24 hours in advance to allow maximum penetration of flavors.Place a good amount of shortening or a combination of shortening and liquid vegetable oil in wok or deep fryer. Wait until you have breaded your chicken before heating shortening. Next, beat two eggs with about 1 1/2 cups water. After that, add about 2 tablespoon vegetable. oil to mixture and beat lightly. You are now ready to bread chicken breasts with cornstarch. Dip each breast in cornstarch making sure it is thoroughly covered. Lightly shake off excess cornstarch and dip in egg mixture. Allow breasts to drip excess liquid before re-dipping in cornstarch mixture. This time, you want a good coating, similar to that of crispy beef--solid coating , but not too thick. Set aside breaded breasts and heat oil. Oil should be heated to 360 degrees. You do not have to be exact, but oil should be GOOD AND HOT, but not so hot that the batter on chicken will have a burned off-flavor from excess temp. during frying cycle. Depending on the size of your fryer or wok, I would probably fry 2--definitely no more than 3 breasts at a time. To fry more than that would risk excess oil penetration because of a slowed oil temp. recovery. Fry breasts for about 12 minutes, or slightly longer if you are frying very large breasts. If you discover that breasts are browning too quickly during fry cycle, you can turn flame down after breasts have fried
for about six minutes. By that time, there should be a good crispy shell to protect chicken from oil penetration. Shortly after you have started frying chicken, heat up sauce and allow to simmer for a minute or so before adding about 1 1/2 tablespoons (approximation) cornstarch mixed with water. Once sauce thickens, add about 2 tablespoon hot oil and mix well. Remove sauce from fire and set aside.When fried chicken breasts are done, allow them to set for about 2 minutes to ensure meat closest to bone is fully cooked.Next chop each chicken breast into about 3-4 pieces and pour some of lemon sauce (to taste) over chicken. Remaining sauce can be used to dip fried chicken pieces.Chicken can be served over white rice.
http://www.expertcook.com - Detail
Google PR
Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - 01-04-2001 08:03 amPlease excuse the delay in posting this recipe. I figure that by now everyone should be back from Christmas vacation. At any rate, most of you know that my Chinese father-in-law is an excellent chef who taught me how to make a few dishes when he visited us a few months ago. My father-in-law actually cooked a few dishes with me in the kitchen, but for most of the dishes, including this one, he simply gave me some ingredients to use and I figured out the ratios. This dish, although seemingly very simple, proved most elusive! It took four tries before I finally came up with something good. The dish has a strong lemon flavor and is slightly sweet and tangy. Hope you enjoy itP.S. Am now working on a Szechuan Chicken dish.4 to 6 whole breast halves (skin included)
1 cup water
1/2 cup LOW SODIUM chicken broth
1/4 freshly squeezed lemon juice
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons ginger, finely grated (the finer the better)
1/2 teaspoon salt I decided to use a little salt instead of soy sauce I originally had in recipe. The third time I made recipe, sauce was slightly darker than I wanted it to be.Ingredients used to fry chicken
Cornstarch
Oil
EggsMix sauce ingredients (everything except cornstarch, oil and eggs) at least several hours before making this dish to allow flavors to mix. I didnt do this the first time I made this dish and it just doesnt taste the same! Rub some salt (to taste - between 1/4 and 1/2 teaspoon.per breast) on the breasts so that the thicker meat on breasts will have a good flavor. If you dont do this, you will have a tasty sauce and the meat on the surface of chicken will taste good, but inner part will be very bland. Last time I made this I also used a bit of garlic powder (can mix in with salt about 1/4 to 1/2 teaspoon total). Chicken should be salted with garlic and salt mixture AT LEAST 12 hours, preferably 24 hours in advance to allow maximum penetration of flavors.Place a good amount of shortening or a combination of shortening and liquid vegetable oil in wok or deep fryer. Wait until you have breaded your chicken before heating shortening. Next, beat two eggs with about 1 1/2 cups water. After that, add about 2 tablespoon vegetable. oil to mixture and beat lightly. You are now ready to bread chicken breasts with cornstarch. Dip each breast in cornstarch making sure it is thoroughly covered. Lightly shake off excess cornstarch and dip in egg mixture. Allow breasts to drip excess liquid before re-dipping in cornstarch mixture. This time, you want a good coating, similar to that of crispy beef--solid coating , but not too thick. Set aside breaded breasts and heat oil. Oil should be heated to 360 degrees. You do not have to be exact, but oil should be GOOD AND HOT, but not so hot that the batter on chicken will have a burned off-flavor from excess temp. during frying cycle. Depending on the size of your fryer or wok, I would probably fry 2--definitely no more than 3 breasts at a time. To fry more than that would risk excess oil penetration because of a slowed oil temp. recovery. Fry breasts for about 12 minutes, or slightly longer if you are frying very large breasts. If you discover that breasts are browning too quickly during fry cycle, you can turn flame down after breasts have fried
for about six minutes. By that time, there should be a good crispy shell to protect chicken from oil penetration. Shortly after you have started frying chicken, heat up sauce and allow to simmer for a minute or so before adding about 1 1/2 tablespoons (approximation) cornstarch mixed with water. Once sauce thickens, add about 2 tablespoon hot oil and mix well. Remove sauce from fire and set aside.When fried chicken breasts are done, allow them to set for about 2 minutes to ensure meat closest to bone is fully cooked.Next chop each chicken breast into about 3-4 pieces and pour some of lemon sauce (to taste) over chicken. Remaining sauce can be used to dip fried chicken pieces.Chicken can be served over white rice.
http://www.expertcook.com - Detail
Google PR
chinese noodle sauce
Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:39 am1/3 cup vinegar
2/3 cup soy sauce
Few drops sesame oil
4 cloves garlic, mashed
Hot chili sauce, to tastePut all the ingredients into a bowl and mix well.
http://www.expertcook.com - Detail
Google PR
Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:39 am1/3 cup vinegar
2/3 cup soy sauce
Few drops sesame oil
4 cloves garlic, mashed
Hot chili sauce, to tastePut all the ingredients into a bowl and mix well.
http://www.expertcook.com - Detail
Google PR
chinese orange beef
Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - 03-25-2001 10:49 [mThis is what I did for my second orange beef experiment. Hope you enjoy it.1/2 cup LOW SODIUM chicken broth (I used
Swanson's now that it has become readily available here)
1/4 cup soy sauce
1 tablespoon oyster sauce
2 tablespoons brown sugar
1 tablespoon ginger, FINELY minced
1 teaspoon garlic, FINELY minced
2 teaspoons dry sherry
3/4 teaspoon sesame oil (approximation-did not measure)
1 1/2 tablespoons orange rind
1 dried Chinese red pepper pod (optional)
2 teaspoons cornstarch mixed with equal amount. water (approximation)
1 tablespoon or so of hot oilIf you cannot find low sodium chicken broth, you will have to dilute sauce mixture with water to taste. Probably anywhere from 2 tablespoons to 1/4 cup would suffice. Peel orange and slice rind into strips between 1/4 and 1/2 inch long. Then slice strips crosswise like you would a loaf of bread. Final product should be thin and crescent shaped (hope I explained this clearly-lol).Marinade for 1 1/2 pounds tender beef strips
(pencil-thin and approximately 1-inch long)
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons vegetable oilAt least 5 to 6 hours before cooking beef, sprinkle it with salt and white pepper, making sure it is evenly mixed in meat. Next, sprinkle a couple of tablespoons of water over beef and mix it in. Follow this with the cornstarch and gently massage it evenly into meat. Lastly, mix in oil. I found that mixing in oil actually makes the meat very tender--even more than by just using cornstarch by itself (I now do this for both Chinese beef and pork dishes. Dont ask me why this is so (lol). Set meat in refrigerator to marinate.About an hour before cooking beef, mix all ingredients in top column together EXCEPT dried red pepper pod, orange rind, sesame oil, cornstarch and hot oil. Set aside to allow flavors to marry. When ready to cook beef, heat wok and about 2 tablespoon oil. Toss in clove of minced garlic when oil is hot and sauté for about 15 seconds before placing meat in wok. Cook meat for about 2 minutes being careful to not overcook it (doing so will make it tough). About halfway through the two minute cooking cycle, splash meat with about 1 tablespoon white wine or sherry. You should remove meat from wok just after all the red has disappeared. After you have removed meat and cleaned wok, reheat wok and about 1 tablespoon oil. After oil is hot, toss orange rind and red pepper pod in wok and sauté very briefly being careful not to burn rind. After sautéing for about 15 seconds or so, add sauce. When edge of sauce starts to bubble, add cornstarch and water mixture. When sauce starts to thicken add hot oil and stir. Follow this with the beef and mix with sauce well. Lastly, turn off fire and drizzle sesame oil over beef mixture.Mix briefly and serve over white rice.NOTE: If you want you can also add 1 to 2 tablespoons chopped green onions (green part only) to sauce mixture just before you add hot oil. I didnt do this, but some people do. This will impart a slightly different flavor. Also feel free to add extra red pepper pods if you like a hotter dish. You can also omit them altogether if you want. I only used one because my daughter does not like the extra heat.
http://www.expertcook.com - Detail
Google PR
Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - 03-25-2001 10:49 [mThis is what I did for my second orange beef experiment. Hope you enjoy it.1/2 cup LOW SODIUM chicken broth (I used
Swanson's now that it has become readily available here)
1/4 cup soy sauce
1 tablespoon oyster sauce
2 tablespoons brown sugar
1 tablespoon ginger, FINELY minced
1 teaspoon garlic, FINELY minced
2 teaspoons dry sherry
3/4 teaspoon sesame oil (approximation-did not measure)
1 1/2 tablespoons orange rind
1 dried Chinese red pepper pod (optional)
2 teaspoons cornstarch mixed with equal amount. water (approximation)
1 tablespoon or so of hot oilIf you cannot find low sodium chicken broth, you will have to dilute sauce mixture with water to taste. Probably anywhere from 2 tablespoons to 1/4 cup would suffice. Peel orange and slice rind into strips between 1/4 and 1/2 inch long. Then slice strips crosswise like you would a loaf of bread. Final product should be thin and crescent shaped (hope I explained this clearly-lol).Marinade for 1 1/2 pounds tender beef strips
(pencil-thin and approximately 1-inch long)
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons vegetable oilAt least 5 to 6 hours before cooking beef, sprinkle it with salt and white pepper, making sure it is evenly mixed in meat. Next, sprinkle a couple of tablespoons of water over beef and mix it in. Follow this with the cornstarch and gently massage it evenly into meat. Lastly, mix in oil. I found that mixing in oil actually makes the meat very tender--even more than by just using cornstarch by itself (I now do this for both Chinese beef and pork dishes. Dont ask me why this is so (lol). Set meat in refrigerator to marinate.About an hour before cooking beef, mix all ingredients in top column together EXCEPT dried red pepper pod, orange rind, sesame oil, cornstarch and hot oil. Set aside to allow flavors to marry. When ready to cook beef, heat wok and about 2 tablespoon oil. Toss in clove of minced garlic when oil is hot and sauté for about 15 seconds before placing meat in wok. Cook meat for about 2 minutes being careful to not overcook it (doing so will make it tough). About halfway through the two minute cooking cycle, splash meat with about 1 tablespoon white wine or sherry. You should remove meat from wok just after all the red has disappeared. After you have removed meat and cleaned wok, reheat wok and about 1 tablespoon oil. After oil is hot, toss orange rind and red pepper pod in wok and sauté very briefly being careful not to burn rind. After sautéing for about 15 seconds or so, add sauce. When edge of sauce starts to bubble, add cornstarch and water mixture. When sauce starts to thicken add hot oil and stir. Follow this with the beef and mix with sauce well. Lastly, turn off fire and drizzle sesame oil over beef mixture.Mix briefly and serve over white rice.NOTE: If you want you can also add 1 to 2 tablespoons chopped green onions (green part only) to sauce mixture just before you add hot oil. I didnt do this, but some people do. This will impart a slightly different flavor. Also feel free to add extra red pepper pods if you like a hotter dish. You can also omit them altogether if you want. I only used one because my daughter does not like the extra heat.
http://www.expertcook.com - Detail
Google PR
chinese peanut sauce
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:27 amMake about 1 3/4 cups.1/2 cup nonfat, reduced-sodium chicken or vegetable broth
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic, or to taste
3 tablespoons rice vinegar
2 teaspoons granulated sugar
1/4 cup finely minced fresh cilantro, optional
1/2 teaspoon dried crushed red pepper, or to taste In a medium saucepan over high heat, bring broth to a boil, then immediately remove from heat. In blender, place hot broth, peanut butter, soy sauce and garlic. Puree until smooth. Add vinegar and sugar and blend until smooth. Transfer mixture to container. Stir in cilantro. Season to taste with crushed red pepper. The mixture can be used as a marinade immediately. Per tablespoon: 29 cal 2 g fat (less than 1 g sat fat 1 g carbo 1 g pro 75 mg sodium
http://www.expertcook.com - Detail
Google PR
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:27 amMake about 1 3/4 cups.1/2 cup nonfat, reduced-sodium chicken or vegetable broth
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic, or to taste
3 tablespoons rice vinegar
2 teaspoons granulated sugar
1/4 cup finely minced fresh cilantro, optional
1/2 teaspoon dried crushed red pepper, or to taste In a medium saucepan over high heat, bring broth to a boil, then immediately remove from heat. In blender, place hot broth, peanut butter, soy sauce and garlic. Puree until smooth. Add vinegar and sugar and blend until smooth. Transfer mixture to container. Stir in cilantro. Season to taste with crushed red pepper. The mixture can be used as a marinade immediately. Per tablespoon: 29 cal 2 g fat (less than 1 g sat fat 1 g carbo 1 g pro 75 mg sodium
http://www.expertcook.com - Detail
Google PR
cantonese shrimp and snow peas
1 1/2 pounds frozen peeled, raw shrimp
1 1/2 teaspoons chicken stock base
1 cup boiling water
1/4 cup thinly sliced scallion
1 clove garlic, crushed
1 teaspoon vegetable oil
1/2 teaspoon salt
1 teaspoon ground ginger, or less
Dash of pepper
1 (6 ounce) package frozen Chinese pea pods, thawed
1 1/2 tablespoons cornstarch
1 tablespoon soy sauceThaw shrimp. Dissolve chicken stock base in boiling water. In a skillet cook onion, garlic and shrimp in oil for 3 minutes, stirring frequently. If necessary, add a little of the chicken broth to prevent sticking. Stir in salt, ginger, pepper, pea pods and chicken broth. Cover and simmer 5 to 7 minutes longer or until peas are tender but still slightly crisp.Dissolve cornstarch in a little water. Add cornstarch mixture to shrimp and cook until thick and clear, stirring constantly. Season with soy sauce.Serves 6.
http://www.expertcook.com - Detail
Google PR
1 1/2 pounds frozen peeled, raw shrimp
1 1/2 teaspoons chicken stock base
1 cup boiling water
1/4 cup thinly sliced scallion
1 clove garlic, crushed
1 teaspoon vegetable oil
1/2 teaspoon salt
1 teaspoon ground ginger, or less
Dash of pepper
1 (6 ounce) package frozen Chinese pea pods, thawed
1 1/2 tablespoons cornstarch
1 tablespoon soy sauceThaw shrimp. Dissolve chicken stock base in boiling water. In a skillet cook onion, garlic and shrimp in oil for 3 minutes, stirring frequently. If necessary, add a little of the chicken broth to prevent sticking. Stir in salt, ginger, pepper, pea pods and chicken broth. Cover and simmer 5 to 7 minutes longer or until peas are tender but still slightly crisp.Dissolve cornstarch in a little water. Add cornstarch mixture to shrimp and cook until thick and clear, stirring constantly. Season with soy sauce.Serves 6.
http://www.expertcook.com - Detail
Google PR
chinese scallops with celery
Posted by Cookin Dad at recipegoldmine.com 7/10/01 7:41:51 amDear Recipe Goldmine Friends,This tasty recipe was a last-minute dinner idea (had worked a long day and needed something QUICK for a hungry family) is probably one of the easiest Chinese recipes I have ever made. Everyone in my family really liked it. Hope you enjoy it too.Regards, Cookin Dad1 pound scallops
2 stalks celery
1 medium carrot
3/4 cup of the best LOW SODIUM chicken broth
you can find or make
2 teaspoons garlic, minced until barely visible
1 teaspoon minced ginger, also finely minced
2 tablespoons sherry or good dry white wine
About 2 teaspoons cornstarch mixed with equal amount
of water (to thicken sauce)Several hours before cooking, sprinkle salt over scallops, then drizzle about 2 tablespoons water over them and follow that with about 2 tablespoon cornstarch (approximation). Mix the cornstarch into the scallops well, then set in fridge (this makes for tender scallops).Before slicing veggies, prepare your sauce by mixing the FINELY minced garlic, ginger and chicken broth. Set aside.Now, slice your celery into 1 1/2-inch long segments, then cut celery segments in half LENGTHWISE. For your carrots, you can slice them into thin wafer-shaped pieces and stack a few of these pieces together and slice them into thin slightly-thicker-than toothpick slivers. If you have time, you can cut your carrots into fancy shapes using a cookie cutter-type mold (I did things the lazy man's way--lol).Heat your wok and, just as it starts to smoke, add about 2 tablespoons oil (approximation--didnt measure). Place celery in wok first and, over reduced heat (dont want celery to brown too much), cook celery for about 4 minutes before adding carrots and cooking for about 2 more minutes. Remove veggies and add a bit more oil and heat it up.After oil has heated, add scallops and cook over medium heat for about 4 minutes. After scallops have cooked for a minute or two, drizzle the scallops with the sherry or white wine (this is the most important step - the step that gives this dish a great flavor). Be careful not to overcook your scallops or they may be tough.When scallops are through cooking, remove from wok and, if necessary, clean it before adding sauce. Once sauce has been added and has started to heat up, add cornstarch mixed with water and thicken sauce before returning veggies and scallops back to wok. Mix well with thickened sauce and remove from heat.Serve over white rice.
http://www.expertcook.com - Detail
Google PR
Posted by Cookin Dad at recipegoldmine.com 7/10/01 7:41:51 amDear Recipe Goldmine Friends,This tasty recipe was a last-minute dinner idea (had worked a long day and needed something QUICK for a hungry family) is probably one of the easiest Chinese recipes I have ever made. Everyone in my family really liked it. Hope you enjoy it too.Regards, Cookin Dad1 pound scallops
2 stalks celery
1 medium carrot
3/4 cup of the best LOW SODIUM chicken broth
you can find or make
2 teaspoons garlic, minced until barely visible
1 teaspoon minced ginger, also finely minced
2 tablespoons sherry or good dry white wine
About 2 teaspoons cornstarch mixed with equal amount
of water (to thicken sauce)Several hours before cooking, sprinkle salt over scallops, then drizzle about 2 tablespoons water over them and follow that with about 2 tablespoon cornstarch (approximation). Mix the cornstarch into the scallops well, then set in fridge (this makes for tender scallops).Before slicing veggies, prepare your sauce by mixing the FINELY minced garlic, ginger and chicken broth. Set aside.Now, slice your celery into 1 1/2-inch long segments, then cut celery segments in half LENGTHWISE. For your carrots, you can slice them into thin wafer-shaped pieces and stack a few of these pieces together and slice them into thin slightly-thicker-than toothpick slivers. If you have time, you can cut your carrots into fancy shapes using a cookie cutter-type mold (I did things the lazy man's way--lol).Heat your wok and, just as it starts to smoke, add about 2 tablespoons oil (approximation--didnt measure). Place celery in wok first and, over reduced heat (dont want celery to brown too much), cook celery for about 4 minutes before adding carrots and cooking for about 2 more minutes. Remove veggies and add a bit more oil and heat it up.After oil has heated, add scallops and cook over medium heat for about 4 minutes. After scallops have cooked for a minute or two, drizzle the scallops with the sherry or white wine (this is the most important step - the step that gives this dish a great flavor). Be careful not to overcook your scallops or they may be tough.When scallops are through cooking, remove from wok and, if necessary, clean it before adding sauce. Once sauce has been added and has started to heat up, add cornstarch mixed with water and thicken sauce before returning veggies and scallops back to wok. Mix well with thickened sauce and remove from heat.Serve over white rice.
http://www.expertcook.com - Detail
Google PR
chinese spareribs
Tender And Delicious!Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - posted 11-04-2000 10:50 amI made these last night and they were wickedly good. The meat was soooo tender! My father-in-law made Chinese spareribs for me when he last visited and the flavor delicious. The meat was very tender, but could have been a tad more tender by my standards (dont get me wrong, his meat was still tender!) The other day I got to thinkin that in the past I have steamed my ribs and they are always delicious, even more tender than FIL's. However, FIL last time he visited, insisted on boiling them, allowing them to cool, dipping ribs in corn starch and frying before pouring sauce over meat. This method is good, but cumbersome. Anyhow, sorry for rambling. I decided to boil my ribs, but I added 2/3 cup soy sauce and about 1/4 cup red wine along with several slices of ginger (coarsely sliced and shaped like quarter) I placed ribs in 2 quart pot and put enough water in to make sure ribs were well covered (amount. of ribs I used filled pot a little more than halfway full--sorry no exact measurements!) After I brought water/soy sauce/red wine mixture to boil, I put lid on, reduced heat and SIMMERED ribs for exactly 2 hours and 20 minutes THE RIBS WERE UNBELIEVABLY TENDER!!! Boiling them for two hours in regular water will also get them very tender, but the red wine, soy sauce and clamping lid down made a huge difference. I swear by this method from here on in! For American style ribs, Ill use a combination of coke, water and probably apple cider vinegar. After I boiled the ribs, I removed them from liquid with tongs and set them in greased Pyrex dish. After ribs had cooled for a while, I basted generously with the sauce below, which is a minor variation of the crispy fish sauce recipe I posted the other daySauce
1/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup chicken broth
2 teaspoons regular prepared mustard
1 tablespoon ginger (minced as fine as possible)
1 teaspoon garlic (minced as fine as possible)
About 3 tablespoons green onions, green part only
About 1 tablespoon cornstarch mixed with little more
than 1 tablespoon water for thickening sauce
About 2 tablespoons hot oil (add to sauce after thickened)To tell you the truth, you could use the original crispy sauce recipe and the ribs will still turn out great. Really the only difference is that I used a bit more ketchup and ginger. After you have basted ribs in sauce, place in preheated 325 degree F oven and bake for about 25 minutes basting generously once or twice. I know you rib fans will love this recipe!P.S. If you want a soy sauce-based sauce recipe for ribs, you can use the one for crispy beef and use a bit more soy sauce (about 1/3 cup and ginger - about 1 tablespoon).
http://www.expertcook.com - Detail
Google PR
Tender And Delicious!Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - posted 11-04-2000 10:50 amI made these last night and they were wickedly good. The meat was soooo tender! My father-in-law made Chinese spareribs for me when he last visited and the flavor delicious. The meat was very tender, but could have been a tad more tender by my standards (dont get me wrong, his meat was still tender!) The other day I got to thinkin that in the past I have steamed my ribs and they are always delicious, even more tender than FIL's. However, FIL last time he visited, insisted on boiling them, allowing them to cool, dipping ribs in corn starch and frying before pouring sauce over meat. This method is good, but cumbersome. Anyhow, sorry for rambling. I decided to boil my ribs, but I added 2/3 cup soy sauce and about 1/4 cup red wine along with several slices of ginger (coarsely sliced and shaped like quarter) I placed ribs in 2 quart pot and put enough water in to make sure ribs were well covered (amount. of ribs I used filled pot a little more than halfway full--sorry no exact measurements!) After I brought water/soy sauce/red wine mixture to boil, I put lid on, reduced heat and SIMMERED ribs for exactly 2 hours and 20 minutes THE RIBS WERE UNBELIEVABLY TENDER!!! Boiling them for two hours in regular water will also get them very tender, but the red wine, soy sauce and clamping lid down made a huge difference. I swear by this method from here on in! For American style ribs, Ill use a combination of coke, water and probably apple cider vinegar. After I boiled the ribs, I removed them from liquid with tongs and set them in greased Pyrex dish. After ribs had cooled for a while, I basted generously with the sauce below, which is a minor variation of the crispy fish sauce recipe I posted the other daySauce
1/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup chicken broth
2 teaspoons regular prepared mustard
1 tablespoon ginger (minced as fine as possible)
1 teaspoon garlic (minced as fine as possible)
About 3 tablespoons green onions, green part only
About 1 tablespoon cornstarch mixed with little more
than 1 tablespoon water for thickening sauce
About 2 tablespoons hot oil (add to sauce after thickened)To tell you the truth, you could use the original crispy sauce recipe and the ribs will still turn out great. Really the only difference is that I used a bit more ketchup and ginger. After you have basted ribs in sauce, place in preheated 325 degree F oven and bake for about 25 minutes basting generously once or twice. I know you rib fans will love this recipe!P.S. If you want a soy sauce-based sauce recipe for ribs, you can use the one for crispy beef and use a bit more soy sauce (about 1/3 cup and ginger - about 1 tablespoon).
http://www.expertcook.com - Detail
Google PR
Pages: [< Previous] 1 2 3 4 5 6 7 8 9 10 [Next >]