Taste the world right in your kitchen with Chinese recipes
chinese steamed cod
Posted by Cookin Dad at recipegoldmine.com May 13, 2001I make steamed cod fairly regularly and everyone in the family likes it. Last night, however, I decided to experiment with a little wine and fresh garlic everyone in the family requested that I continue to use the newly-discovered method. Here's what I did. Hope all of you fish lovers who like to eat healthily enjoy it.I did not measure for this recipe, but it is so quick and simple that you cant go wrong.1 large cod STEAK (about 1-inch thick and
maybe a little over two pounds)
Salt
Garlic powder (just enough to lightly cover fish)
1 tablespoon dry white wine, tequila or sherry (I used tequila
because that is the first thing I got my hands on!)
2 teaspoons ginger (sliced into thin 1/2-inch strips)
2 medium-size garlic cloves (sliced into thin cross sections)
1 green onion, sliced into thin 1 1/2-inch strips
(use both the green and white parts)
2 tablespoons (approximation) sizzling hot oilAbout 6 hours before steaming, sprinkle fish with salt (a little over 1 teaspoon per pound). Follow that by lightly sprinkling fish with garlic powder. Make sure it is rubbed into meat. Place in fridge.About 15 to 30 minutes before steaming, drizzle the wine on the fish. Next, place some of the sliced ginger and garlic under the cod steak. Be sure to reserve plenty to put on top of the fish. Place fish in steamer and steam for 10 minutes.After time is up, turn off the heat and let fish sit in steamer for 1-2 minutes. I learned from my Chinese father-in-law a while back that most people overcook their fish when steaming. My cod, especially the dish last night is always moist and the flavor is REALLY good.When fish has steamed for a few minutes, heat your oil until it just starts to smoke. When fish has been removed from steamer, place green onion strips over top of fish and pour hot oil on top.This recipe is simple and absolutely delicious. I think what makes it special is the wine and garlic slices that are steamed along with the fish there is definitely an added subtle touch that wasnt there prior to last night's experiment (used only fresh ginger to steam fish) Please feel free to e-mail me if there are any unclear parts in my recipe.
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Posted by Cookin Dad at recipegoldmine.com May 13, 2001I make steamed cod fairly regularly and everyone in the family likes it. Last night, however, I decided to experiment with a little wine and fresh garlic everyone in the family requested that I continue to use the newly-discovered method. Here's what I did. Hope all of you fish lovers who like to eat healthily enjoy it.I did not measure for this recipe, but it is so quick and simple that you cant go wrong.1 large cod STEAK (about 1-inch thick and
maybe a little over two pounds)
Salt
Garlic powder (just enough to lightly cover fish)
1 tablespoon dry white wine, tequila or sherry (I used tequila
because that is the first thing I got my hands on!)
2 teaspoons ginger (sliced into thin 1/2-inch strips)
2 medium-size garlic cloves (sliced into thin cross sections)
1 green onion, sliced into thin 1 1/2-inch strips
(use both the green and white parts)
2 tablespoons (approximation) sizzling hot oilAbout 6 hours before steaming, sprinkle fish with salt (a little over 1 teaspoon per pound). Follow that by lightly sprinkling fish with garlic powder. Make sure it is rubbed into meat. Place in fridge.About 15 to 30 minutes before steaming, drizzle the wine on the fish. Next, place some of the sliced ginger and garlic under the cod steak. Be sure to reserve plenty to put on top of the fish. Place fish in steamer and steam for 10 minutes.After time is up, turn off the heat and let fish sit in steamer for 1-2 minutes. I learned from my Chinese father-in-law a while back that most people overcook their fish when steaming. My cod, especially the dish last night is always moist and the flavor is REALLY good.When fish has steamed for a few minutes, heat your oil until it just starts to smoke. When fish has been removed from steamer, place green onion strips over top of fish and pour hot oil on top.This recipe is simple and absolutely delicious. I think what makes it special is the wine and garlic slices that are steamed along with the fish there is definitely an added subtle touch that wasnt there prior to last night's experiment (used only fresh ginger to steam fish) Please feel free to e-mail me if there are any unclear parts in my recipe.
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chinese stir-fried noodles
Posted by Cookin Dad at recipegoldmine.com 1/20/2002 12:34 amDear Recipe Gold Mine Friends,I have received a few e-mails in the past regarding how to make good Chinese fried noodles. Unfortunately, I have been super busy with work and havent had a lot of extra time to write long responses. Anyhow, I finally got around to responding. I have pasted the text of one message below. Hope it is at least a little helpful. Also, hope all of you had a great weekend!Regards,Cookin DadMilk and Honey,Sorry for the delay in getting back to you regarding the fried noodle recipe year-end accounting robbed me of any free time last week (smile). Anyhow, I do not have exact measurements for this recipe (most Americans dont measure when they make spaghetti-smile) there are millions of variations, but I guarantee that you cant go wrong with virtually any fried noodle recipe as long as you use the below KEY ingredients. I actually played around with several ingredients off and on during the past few months and this is what I came up with: Fried Noodles (for 6 to 8 people)Meats
Use about 1 pound of cooked, diced chicken, pork or beef strips or seafood. If you use chicken or pork, lightly salt meat (little less than 1/2 teaspoon /lb) and apply about 2 tablespoons water to meat. Than slowly sprinkle equal amount of cornstarch and slowly massage mixture into meat. For pork, unless it is a very tender cut of meat, youll probably want to add about 1 tablespoon oil. Follow same steps for beef. For seafood, like shrimp, use same salt ratio, but cut the cornstarch and water by about 75%. Vegetables
I like to use carrots, thinly sliced mushrooms, green onions, bean sprouts (small qty.) Chinese or American celery. As a rule of thumb, I use about a 1.5: 1 veggies and meat ratio. However, much of this depends on individual tastes. The locals here often use at least twice as much veggies as meat. For 6-8 person recipe, Id probably use about 3 cups of veggies. Wine
This is a KEY ingredient. Drizzle about 1 to 2 tablespoons on meat halfway through cooking cycle.Soy Sauce
I like to use this, but you can use salt instead. The color of the noodles will, of course, be lighter.Chinese BBQ Sauce (pronounced shah chah jiang)
This is also KEY and adds a very unique touch to fried noodles. Your original recipe did not use this and the addition of this ingredient makes a huge difference. I know many of the older Taiwanese that I know around here like to add this ingredient. You can buy this at most Chinese/oriental grocery stores.Oyster Sauce
This KEY ingredient is slightly sweet and is an awesome combination with Chinese BBQ sauce. I use equal amounts of both in my fried noodles.Garlic
I use lots of this - about 1 tablespoon for stir-frying the veggies in this recipe.Sesame Oil
This adds a unique flair to this recipe. Drizzle on 1 to 2 teaspoons (try 1 teaspoon first) of this on fried noodles after you finish cooking them. Simply toss and serve.Note: I dont use black or white pepper in my fried noodles. If I want extra zip, I add 1 fresh, chopped Chinese red chile pepper (heat averse types can remove seeds before stir-frying). Stir fry with garlic before adding veggies.Directions
Salt and marinate your meat for several hours as per above directions. For best results, do this the day before. I usually do so and the meat is ALWAYS super tender. Boil noodles (not sure on cooked quantity - 8 cups?) until al dente. Drain, rinse and set aside. Next, while noodles are boiling, dice or thinly slice your veggies. The green onions can be finely chopped or cut in one inch strips which is much faster. Once veggies are chopped and your wok has started to lightly smoke, add about 2 tablespoons oil. Be careful not to add too much or your veggies will be oily (Note: If you use carrots or American celery, you may want to par-boil (couple of minutes) them before stir-frying since they take longer to stir-fry than the other veggies (I usually do that the color will also be better. Once oil is hot, add garlic and fry for about 10 to 15 seconds or just until you smell a very strong aroma, but garlic has not browned. Next add veggies and stir-fry about 3 minutes before removing from wok. If you choose not to use soy sauce, add salt just before you are finished cooking veggies.The next step is to add more oil to your wok and stir-fry meat. You can stir-fry meat with one whole, bruised, peeled garlic clove (remove after cooking unless you like to eat whole garlic cloves like my wife). About halfway through cooking cycle, add dry white wine, sherry or rice wine (I use rice wine because it's very cheap). After meat has finished cooking, remove from wok. After wok has cooled for minute or so, wipe dry or if very dirty, rinse clean with warm water. Add about 3 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 tablespoon Chinese BBQ sauce. Heat this mixture very briefly before adding veggies, meat and noodles. Toss well to coat and turn off fire. Add sesame oil and toss again. Taste noodles and add more oyster sauce and Chinese BBQ sauce. Do not add more than 1 tablespoon of each every time you add these as the noodles will become noticeably saltier VERY quickly. You can also add more soy sauce, but I usually try not to because it is very salty. Hope you find this helpful and please E-mail me if you still have questions regarding ingredients or measurements. Take care.
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Posted by Cookin Dad at recipegoldmine.com 1/20/2002 12:34 amDear Recipe Gold Mine Friends,I have received a few e-mails in the past regarding how to make good Chinese fried noodles. Unfortunately, I have been super busy with work and havent had a lot of extra time to write long responses. Anyhow, I finally got around to responding. I have pasted the text of one message below. Hope it is at least a little helpful. Also, hope all of you had a great weekend!Regards,Cookin DadMilk and Honey,Sorry for the delay in getting back to you regarding the fried noodle recipe year-end accounting robbed me of any free time last week (smile). Anyhow, I do not have exact measurements for this recipe (most Americans dont measure when they make spaghetti-smile) there are millions of variations, but I guarantee that you cant go wrong with virtually any fried noodle recipe as long as you use the below KEY ingredients. I actually played around with several ingredients off and on during the past few months and this is what I came up with: Fried Noodles (for 6 to 8 people)Meats
Use about 1 pound of cooked, diced chicken, pork or beef strips or seafood. If you use chicken or pork, lightly salt meat (little less than 1/2 teaspoon /lb) and apply about 2 tablespoons water to meat. Than slowly sprinkle equal amount of cornstarch and slowly massage mixture into meat. For pork, unless it is a very tender cut of meat, youll probably want to add about 1 tablespoon oil. Follow same steps for beef. For seafood, like shrimp, use same salt ratio, but cut the cornstarch and water by about 75%. Vegetables
I like to use carrots, thinly sliced mushrooms, green onions, bean sprouts (small qty.) Chinese or American celery. As a rule of thumb, I use about a 1.5: 1 veggies and meat ratio. However, much of this depends on individual tastes. The locals here often use at least twice as much veggies as meat. For 6-8 person recipe, Id probably use about 3 cups of veggies. Wine
This is a KEY ingredient. Drizzle about 1 to 2 tablespoons on meat halfway through cooking cycle.Soy Sauce
I like to use this, but you can use salt instead. The color of the noodles will, of course, be lighter.Chinese BBQ Sauce (pronounced shah chah jiang)
This is also KEY and adds a very unique touch to fried noodles. Your original recipe did not use this and the addition of this ingredient makes a huge difference. I know many of the older Taiwanese that I know around here like to add this ingredient. You can buy this at most Chinese/oriental grocery stores.Oyster Sauce
This KEY ingredient is slightly sweet and is an awesome combination with Chinese BBQ sauce. I use equal amounts of both in my fried noodles.Garlic
I use lots of this - about 1 tablespoon for stir-frying the veggies in this recipe.Sesame Oil
This adds a unique flair to this recipe. Drizzle on 1 to 2 teaspoons (try 1 teaspoon first) of this on fried noodles after you finish cooking them. Simply toss and serve.Note: I dont use black or white pepper in my fried noodles. If I want extra zip, I add 1 fresh, chopped Chinese red chile pepper (heat averse types can remove seeds before stir-frying). Stir fry with garlic before adding veggies.Directions
Salt and marinate your meat for several hours as per above directions. For best results, do this the day before. I usually do so and the meat is ALWAYS super tender. Boil noodles (not sure on cooked quantity - 8 cups?) until al dente. Drain, rinse and set aside. Next, while noodles are boiling, dice or thinly slice your veggies. The green onions can be finely chopped or cut in one inch strips which is much faster. Once veggies are chopped and your wok has started to lightly smoke, add about 2 tablespoons oil. Be careful not to add too much or your veggies will be oily (Note: If you use carrots or American celery, you may want to par-boil (couple of minutes) them before stir-frying since they take longer to stir-fry than the other veggies (I usually do that the color will also be better. Once oil is hot, add garlic and fry for about 10 to 15 seconds or just until you smell a very strong aroma, but garlic has not browned. Next add veggies and stir-fry about 3 minutes before removing from wok. If you choose not to use soy sauce, add salt just before you are finished cooking veggies.The next step is to add more oil to your wok and stir-fry meat. You can stir-fry meat with one whole, bruised, peeled garlic clove (remove after cooking unless you like to eat whole garlic cloves like my wife). About halfway through cooking cycle, add dry white wine, sherry or rice wine (I use rice wine because it's very cheap). After meat has finished cooking, remove from wok. After wok has cooled for minute or so, wipe dry or if very dirty, rinse clean with warm water. Add about 3 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 tablespoon Chinese BBQ sauce. Heat this mixture very briefly before adding veggies, meat and noodles. Toss well to coat and turn off fire. Add sesame oil and toss again. Taste noodles and add more oyster sauce and Chinese BBQ sauce. Do not add more than 1 tablespoon of each every time you add these as the noodles will become noticeably saltier VERY quickly. You can also add more soy sauce, but I usually try not to because it is very salty. Hope you find this helpful and please E-mail me if you still have questions regarding ingredients or measurements. Take care.
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chinese sweet and sour chicken
Posted by liz at recipegoldmine.com May 26, 2001Source: Posted by Cookin Dad 03-27-2001 09:33 pmThis is an excellent recipe for sweet and sour chicken. It uses a soy sauce-based sweet and sour sauce. I have also included a red sweet and sour sauce recipe at the bottom of the recipe if you and your family prefer that type. Please let me know how things go.2 large whole boneless chicken
breasts, cut into bite-size pieces
1/4 cup soy sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup water
5 teaspoons ginger (GRATED EXTRA-FINE)
1 teaspoon garlic, minced (I used garlic press)
1 1/2 teaspoons freshly squeezed orange juice
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup green onion, sliced in approximately
1/4-inch segments
2 tablespoons hot oil
2 tablespoons cornstarch, mixed with water for thickening sauce
Chicken nugget breading
2 cups cornstarch (approximation)
2 eggs
1 cup water (approximation)
1 tablespoon oil (approximation)Red Chinese Sweet and Sour Sauce
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) You can omit the mustard, but I personally prefer that subtle extra it adds. No matter what you decide, youll like this sauce.Several hours before cooking time, cut salt chicken (I used a little less than 1 teaspoon). After you have salted chicken, drizzle a little water on breast chunks and mix. Follow that with about 2 tablespoons cornstarch.Mix cornstarch in, gently massaging it into meat with your hands. Set in refrigerator.A couple of hours before cooking time mix sauce ingredients together. This includes everything EXCEPT green onion, hot oil and cornstarch. Make sure the ginger is VERY FINELY minced or you will sacrifice some of the flavor. This step may take extra time, but your effort will be rewarded - trust me, this sauce is yummy!!!! Set sauce aside to allow flavors to marry.Before you heat up oil (about 3 inches deep in deepest part of wok), mix eggs, water and oil together bowl. Place nuggets in mixture, then dip in pure cornstarch. Make sure you have a thin, solid coating with no bald spots. Heat oil while nuggets sit in cornstarch. Before frying, make sure oil is piping hot (important for allowing cornstarch to achieve its full functionality). Drop first batch of nuggets in hot oil (should see just a little smoke just before nuggets are placed in oil). Oil temp. for this recipe is important, because if oil is hot enough, nuggets will be slightly crispy in spite of having been fried for just 2 1/2 to 3 minutes! On the other hand,if the temp. is too low, your nuggets may have a slightly gooey exterior. If you have a thermometer, fry at 375 to 380 degrees F.Remove first batch of nuggets which should be ready in no more than 3 minutes. Unless you are using golf ball-size nuggets (lol). Drain well. My nuggets were super tender after frying them for not quite 3 minutes Allow a minute or two for oil temp. before frying your next, and possibly final, batch. Also, for optimum results with different sized nuggets in same batch, put larger size nuggets in BEFORE smaller size ones.After you are done frying and draining nuggets, pour oil out of wok and into safe container. Allow wok to cool for a minute or so before cleaning it and then heating sauce. When heating sauce, pour in cornstarch/water mixture within first minute or so. Stir and, when sauce starts to thicken, add hot oil and stir well before adding green onions. Lastly, dump chicken nuggets into wok and stir until all nuggets are coated with sauce.Serve over white rice.
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Posted by liz at recipegoldmine.com May 26, 2001Source: Posted by Cookin Dad 03-27-2001 09:33 pmThis is an excellent recipe for sweet and sour chicken. It uses a soy sauce-based sweet and sour sauce. I have also included a red sweet and sour sauce recipe at the bottom of the recipe if you and your family prefer that type. Please let me know how things go.2 large whole boneless chicken
breasts, cut into bite-size pieces
1/4 cup soy sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup water
5 teaspoons ginger (GRATED EXTRA-FINE)
1 teaspoon garlic, minced (I used garlic press)
1 1/2 teaspoons freshly squeezed orange juice
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup green onion, sliced in approximately
1/4-inch segments
2 tablespoons hot oil
2 tablespoons cornstarch, mixed with water for thickening sauce
Chicken nugget breading
2 cups cornstarch (approximation)
2 eggs
1 cup water (approximation)
1 tablespoon oil (approximation)Red Chinese Sweet and Sour Sauce
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) You can omit the mustard, but I personally prefer that subtle extra it adds. No matter what you decide, youll like this sauce.Several hours before cooking time, cut salt chicken (I used a little less than 1 teaspoon). After you have salted chicken, drizzle a little water on breast chunks and mix. Follow that with about 2 tablespoons cornstarch.Mix cornstarch in, gently massaging it into meat with your hands. Set in refrigerator.A couple of hours before cooking time mix sauce ingredients together. This includes everything EXCEPT green onion, hot oil and cornstarch. Make sure the ginger is VERY FINELY minced or you will sacrifice some of the flavor. This step may take extra time, but your effort will be rewarded - trust me, this sauce is yummy!!!! Set sauce aside to allow flavors to marry.Before you heat up oil (about 3 inches deep in deepest part of wok), mix eggs, water and oil together bowl. Place nuggets in mixture, then dip in pure cornstarch. Make sure you have a thin, solid coating with no bald spots. Heat oil while nuggets sit in cornstarch. Before frying, make sure oil is piping hot (important for allowing cornstarch to achieve its full functionality). Drop first batch of nuggets in hot oil (should see just a little smoke just before nuggets are placed in oil). Oil temp. for this recipe is important, because if oil is hot enough, nuggets will be slightly crispy in spite of having been fried for just 2 1/2 to 3 minutes! On the other hand,if the temp. is too low, your nuggets may have a slightly gooey exterior. If you have a thermometer, fry at 375 to 380 degrees F.Remove first batch of nuggets which should be ready in no more than 3 minutes. Unless you are using golf ball-size nuggets (lol). Drain well. My nuggets were super tender after frying them for not quite 3 minutes Allow a minute or two for oil temp. before frying your next, and possibly final, batch. Also, for optimum results with different sized nuggets in same batch, put larger size nuggets in BEFORE smaller size ones.After you are done frying and draining nuggets, pour oil out of wok and into safe container. Allow wok to cool for a minute or so before cleaning it and then heating sauce. When heating sauce, pour in cornstarch/water mixture within first minute or so. Stir and, when sauce starts to thicken, add hot oil and stir well before adding green onions. Lastly, dump chicken nuggets into wok and stir until all nuggets are coated with sauce.Serve over white rice.
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chinese sweet and sour meatloaf
Posted by Cookin Dad at recipegoldmine.com May 23, 2001Dear Recipe Goldmine Friends,This recipe was a rather different recent experiment that turned out delicious. Hope everyone likes it. Regards, Cookin DadSauce
2/3 cup ketchup
1 1/2 cups granulated sugar
1 cup vinegar
2 tablespoons FINELY minced ginger
4 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon regular mustardOptional (I used it just to see what happened. Regular mustard to taste would work just as well).Meat Loaf
1 pound ground beef
3/4 pound ground pork (approximation)
1/3 cup finely chopped green onion
(white and green parts)
3/4 cup bread crumbs
2 eggs
2 tablespoons rice wine or any dry white wine
1 teaspoon minced garlic
2 tablespoons cornstarch
1 1/4 teaspoons salt
1/4 teaspoon black pepperMix all sauce ingredients thoroughly. Set aside to allow flavors to marry.Next, combine all meat loaf ingredients except cornstarch. Take 1 cup of sauce AND mix it into meat. Follow this step with evenly sprinkling cornstarch over meat and thoroughly mixing it in.Preheat oven to 350 degrees F.Place meat in loaf pan and pack it down. Bake covered with foil for about 30 minutes. During last 10 minutes of initial 30-minute baking cycle, remove meat loaf from oven, drain fat and slice into several serving-size slices. Pour about 1/2 cup of sauce over meat, making sure some of sauce runs down into cracks. Bake uncovered for about 15 more minutes.Meanwhile, if you want, you can heat and thicken leftover sauce with about 1 teaspoon cornstarch and an equal amount of water. As sauce starts to thicken, you can add about 2 teaspoons hot oil to sauce.This recipe makes a lot of sauce, so leftover heated sauce can be spooned over individual meatloaf servings if desired.NOTE: If you want a browner meatloaf, bake covered for about 20 minutes and uncovered for 15 to 20 minutes. Then drain fat, slice meatloaf and pour sauce over it.
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Posted by Cookin Dad at recipegoldmine.com May 23, 2001Dear Recipe Goldmine Friends,This recipe was a rather different recent experiment that turned out delicious. Hope everyone likes it. Regards, Cookin DadSauce
2/3 cup ketchup
1 1/2 cups granulated sugar
1 cup vinegar
2 tablespoons FINELY minced ginger
4 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon regular mustardOptional (I used it just to see what happened. Regular mustard to taste would work just as well).Meat Loaf
1 pound ground beef
3/4 pound ground pork (approximation)
1/3 cup finely chopped green onion
(white and green parts)
3/4 cup bread crumbs
2 eggs
2 tablespoons rice wine or any dry white wine
1 teaspoon minced garlic
2 tablespoons cornstarch
1 1/4 teaspoons salt
1/4 teaspoon black pepperMix all sauce ingredients thoroughly. Set aside to allow flavors to marry.Next, combine all meat loaf ingredients except cornstarch. Take 1 cup of sauce AND mix it into meat. Follow this step with evenly sprinkling cornstarch over meat and thoroughly mixing it in.Preheat oven to 350 degrees F.Place meat in loaf pan and pack it down. Bake covered with foil for about 30 minutes. During last 10 minutes of initial 30-minute baking cycle, remove meat loaf from oven, drain fat and slice into several serving-size slices. Pour about 1/2 cup of sauce over meat, making sure some of sauce runs down into cracks. Bake uncovered for about 15 more minutes.Meanwhile, if you want, you can heat and thicken leftover sauce with about 1 teaspoon cornstarch and an equal amount of water. As sauce starts to thicken, you can add about 2 teaspoons hot oil to sauce.This recipe makes a lot of sauce, so leftover heated sauce can be spooned over individual meatloaf servings if desired.NOTE: If you want a browner meatloaf, bake covered for about 20 minutes and uncovered for 15 to 20 minutes. Then drain fat, slice meatloaf and pour sauce over it.
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chinese szechuan chicken
Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - Member posted 02-09-2001 07:49 pmI have been quite busy for the past couple of weeks with the Chinese New Year. It seems as though I did more cooking during the past two weeks than the past two months. I made this dish the other day and my family really liked it even my daughter who normally will not eat spicy food, ate this right up! However, I must add that I did tone the heat down. Hope everyone enjoys this4 boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup regular soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I used 1/2 cup because
Taiwanese chicken broth is very salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
2 teaspoons garlic, minced (I used garlic press)
3 to 12 dried Chinese red pepper pods
1 medium-size green bell pepper, diced or
thinly-sliced crescent shape
About 2 tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water This, of course, is where the heat comes from. I ONLY used 3 because my daughter does not like spicy food. With 3 pods, there will be a slight amount of heat, but not so much that little uns like my daughter wont eat it. If you want the heat, use all 12 dried red pepper pods!About 5 to 6 hours before cooking time, cut chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator until ready to use.About 1 hour, or earlier if you prefer, mix sauce ingredients which includes everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.When ready to cook chicken, heat wok until it smokes, reduce heat and place a little oil in wok. It will heat very quickly. Place chicken in wok and stir-fry. When it is about halfway done, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.Next, clean wok and reheat it. Add just a little oil and heat. After oil has heated, add a clove of garlic (does not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds before adding sauce ingredients. After sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce starts to thicken, add chopped bell peppers. When sauce has thickened, add hot oil and stir until well-mixed. Lastly, return chicken to wok and mix with sauce.Serve over white rice.
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Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - Member posted 02-09-2001 07:49 pmI have been quite busy for the past couple of weeks with the Chinese New Year. It seems as though I did more cooking during the past two weeks than the past two months. I made this dish the other day and my family really liked it even my daughter who normally will not eat spicy food, ate this right up! However, I must add that I did tone the heat down. Hope everyone enjoys this4 boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup regular soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I used 1/2 cup because
Taiwanese chicken broth is very salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
2 teaspoons garlic, minced (I used garlic press)
3 to 12 dried Chinese red pepper pods
1 medium-size green bell pepper, diced or
thinly-sliced crescent shape
About 2 tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water This, of course, is where the heat comes from. I ONLY used 3 because my daughter does not like spicy food. With 3 pods, there will be a slight amount of heat, but not so much that little uns like my daughter wont eat it. If you want the heat, use all 12 dried red pepper pods!About 5 to 6 hours before cooking time, cut chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator until ready to use.About 1 hour, or earlier if you prefer, mix sauce ingredients which includes everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.When ready to cook chicken, heat wok until it smokes, reduce heat and place a little oil in wok. It will heat very quickly. Place chicken in wok and stir-fry. When it is about halfway done, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.Next, clean wok and reheat it. Add just a little oil and heat. After oil has heated, add a clove of garlic (does not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds before adding sauce ingredients. After sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce starts to thicken, add chopped bell peppers. When sauce has thickened, add hot oil and stir until well-mixed. Lastly, return chicken to wok and mix with sauce.Serve over white rice.
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chinese vegetable sauce
Posted by Cookin Dad at recipegoldmine.com 7/26/2001 9:34 amDear Recipe Goldmine Friends,I have been working pretty long hours lately, but I still manage to find time to get in the kitchen and experiment, even though I do not sometimes eat until very late in the evening I made this the other evening. It is very simple and tasty. This sauce would go well with eggplant (cylinder shaped), broccoli or any non-leafy vegetable. I made this recipe for eggplant which was steamed before mixing it with this sauce. Enjoy.Regards, Cookin DadSauce (no name)
3/4 cup low sodium chicken broth
2 tablespoons hoisin sauce
2 teaspoons seasoned soy sauce for seafood
(I used Lee Kum Lee brand which should
be stocked in most oriental grocery stores)
2 teaspoons minced garlic (minced as finely as possible).Mix ingredients together. Thicken sauce over fire with about 2 teaspoons cornstarch mixed with equal amount of water. After sauce starts to thicken, add already cooked vegetables to sauce. Mix well and serve with white rice.
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Posted by Cookin Dad at recipegoldmine.com 7/26/2001 9:34 amDear Recipe Goldmine Friends,I have been working pretty long hours lately, but I still manage to find time to get in the kitchen and experiment, even though I do not sometimes eat until very late in the evening I made this the other evening. It is very simple and tasty. This sauce would go well with eggplant (cylinder shaped), broccoli or any non-leafy vegetable. I made this recipe for eggplant which was steamed before mixing it with this sauce. Enjoy.Regards, Cookin DadSauce (no name)
3/4 cup low sodium chicken broth
2 tablespoons hoisin sauce
2 teaspoons seasoned soy sauce for seafood
(I used Lee Kum Lee brand which should
be stocked in most oriental grocery stores)
2 teaspoons minced garlic (minced as finely as possible).Mix ingredients together. Thicken sauce over fire with about 2 teaspoons cornstarch mixed with equal amount of water. After sauce starts to thicken, add already cooked vegetables to sauce. Mix well and serve with white rice.
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crispy beef
Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad3/4 pound tender beef strips (cut into diameter of
about 2 pencils and length of 2 - 2 1/2 inches)
Salt and white pepper to taste
1/4 cup soy sauce
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup water
1 1/2 tablespoons green onions (green part only)
1 teaspoon sesame seeds (untoasted)
2 egg whites (beaten until frothy)
1 cup cornstarch (approximation)
1 1/2 tablespoons cornstarch mixed with about
2 tablespoons water (for thickening sauce)About 2 hours before frying beef strips, sprinkle salt (we used about 1/2 teaspoon) and white pepper (approximately 1/4 teaspoon). Massage spices into beef strips until evenly distributed. Place in refrigerator.When ready to fry, in mixing bowl beat egg whites until frothy and dip beef in egg whites making sure all pieces are covered. Next, and very important is to GRADUALLY add cornstarch to this mixture, slowly coating all of the beef strips. You will use a lot of cornstarch to THOROUGHLY coat beef strips, so dont let the 1 cup measurement intimidate you. Actually, you may use less than 1 cup, but it will take a lot to make sure EACH strip of beef is covered with a FAIRLY THICK coating of cornstarch. The cornstarch application part is slightly messy but, believe me, it is worth the effort! When done coating beef, set aside for few minutes and heat oil (you will need a fair amount).Mix sauce ingredients except for, of course, the cornstarch and water. Set aside.When oil has reached about 360 degrees, drop about HALF the beef strips in oil. Fry for about 2-3 minutes or until crisp. Be careful to watch the temp. as you are frying. Once you are done frying beef strips, carefully drain excess oil and place on platter. Pour oil out of wok into container.Place sauce in wok and heat for minute or so before adding cornstarch with water. Once sauce mixture thickens, add about 2-3 tablespoon hot oil, stir well, then add beef strips and heat for about 1 minutes Remove from wok and place on platter. Sprinkle beef with sesame seeds and serve over white rice. If you use more beef than recipe calls for, sauce mixture can be doubled. Also, if you use tougher beef strips, you may want to marinate mixture in a LITTLE soy sauce and red wine vinegar and cornstarch to tenderize. I would marinate for at least several hours. Be careful not to use too much soy sauce because this will contribute to excess browning during frying cycle.
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Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad3/4 pound tender beef strips (cut into diameter of
about 2 pencils and length of 2 - 2 1/2 inches)
Salt and white pepper to taste
1/4 cup soy sauce
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup water
1 1/2 tablespoons green onions (green part only)
1 teaspoon sesame seeds (untoasted)
2 egg whites (beaten until frothy)
1 cup cornstarch (approximation)
1 1/2 tablespoons cornstarch mixed with about
2 tablespoons water (for thickening sauce)About 2 hours before frying beef strips, sprinkle salt (we used about 1/2 teaspoon) and white pepper (approximately 1/4 teaspoon). Massage spices into beef strips until evenly distributed. Place in refrigerator.When ready to fry, in mixing bowl beat egg whites until frothy and dip beef in egg whites making sure all pieces are covered. Next, and very important is to GRADUALLY add cornstarch to this mixture, slowly coating all of the beef strips. You will use a lot of cornstarch to THOROUGHLY coat beef strips, so dont let the 1 cup measurement intimidate you. Actually, you may use less than 1 cup, but it will take a lot to make sure EACH strip of beef is covered with a FAIRLY THICK coating of cornstarch. The cornstarch application part is slightly messy but, believe me, it is worth the effort! When done coating beef, set aside for few minutes and heat oil (you will need a fair amount).Mix sauce ingredients except for, of course, the cornstarch and water. Set aside.When oil has reached about 360 degrees, drop about HALF the beef strips in oil. Fry for about 2-3 minutes or until crisp. Be careful to watch the temp. as you are frying. Once you are done frying beef strips, carefully drain excess oil and place on platter. Pour oil out of wok into container.Place sauce in wok and heat for minute or so before adding cornstarch with water. Once sauce mixture thickens, add about 2-3 tablespoon hot oil, stir well, then add beef strips and heat for about 1 minutes Remove from wok and place on platter. Sprinkle beef with sesame seeds and serve over white rice. If you use more beef than recipe calls for, sauce mixture can be doubled. Also, if you use tougher beef strips, you may want to marinate mixture in a LITTLE soy sauce and red wine vinegar and cornstarch to tenderize. I would marinate for at least several hours. Be careful not to use too much soy sauce because this will contribute to excess browning during frying cycle.
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curried beef
Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:27 am14 ounce (400g) lean boneless beef
2 teaspoons rice wine
3 cups (750ml ) vegetable oil for deep-frying
uses about 2 1/2 oz (75cml)
2 ounces (60ml ) clear stock
2 tablespoons curry oil
1/4 teaspoon salt, or to taste
1/4 teaspoon ginger, chopped
1/2 teaspoon sugar
1/4 teaspoon garlic, chopped
1 teaspoon cornstarch (cornflour) dissolved in 1 teaspoon water
1/4 teaspoon onion, chopped
1/4 teaspoon hot red chile pepper, chopped Cut beef into 1-inch square chunks.Heat the oil in a wok over low heat to very hot, 350 degrees F (180 degrees C). Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.Pour the oil out of the wok, leaving a thin film on the bottom. Reheat until a haze appears on the oil surface. Add the curry oil, ginger, garlic, onion, chili pepper, rice wine, stock, salt, MSG (optional) and sugar. Stir the cornstarch to blend and add. Add the beef, stir-fry for 2 minutes, or until the sauce is thickened. Sprinkle with sesame oil and serve.
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Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:27 am14 ounce (400g) lean boneless beef
2 teaspoons rice wine
3 cups (750ml ) vegetable oil for deep-frying
uses about 2 1/2 oz (75cml)
2 ounces (60ml ) clear stock
2 tablespoons curry oil
1/4 teaspoon salt, or to taste
1/4 teaspoon ginger, chopped
1/2 teaspoon sugar
1/4 teaspoon garlic, chopped
1 teaspoon cornstarch (cornflour) dissolved in 1 teaspoon water
1/4 teaspoon onion, chopped
1/4 teaspoon hot red chile pepper, chopped Cut beef into 1-inch square chunks.Heat the oil in a wok over low heat to very hot, 350 degrees F (180 degrees C). Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.Pour the oil out of the wok, leaving a thin film on the bottom. Reheat until a haze appears on the oil surface. Add the curry oil, ginger, garlic, onion, chili pepper, rice wine, stock, salt, MSG (optional) and sugar. Stir the cornstarch to blend and add. Add the beef, stir-fry for 2 minutes, or until the sauce is thickened. Sprinkle with sesame oil and serve.
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cashew chicken
2 tablespoons vegetable oil
1 cup sliced celery
1/4 cup sliced onion
1/2 pound sliced mushrooms
1 can sliced water chestnuts
2 cups cooked, diced chicken
1/2 cup cashews
1 tablespoon cornstarch
1/4 cup soy sauce
3/4 cup cold waterMix cornstarch, soy sauce and cold water. Set aside.Heat oil in wok or large skillet. Sauté celery one minute in hot oil. Add onion and cook another minute. Add mushrooms and cook for 1 to 2 minutes.Pour sauce into mixture. Heat to boiling. Add water chestnuts and chicken. When thoroughly heated, add cashews.Serve over white or wild rice.
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2 tablespoons vegetable oil
1 cup sliced celery
1/4 cup sliced onion
1/2 pound sliced mushrooms
1 can sliced water chestnuts
2 cups cooked, diced chicken
1/2 cup cashews
1 tablespoon cornstarch
1/4 cup soy sauce
3/4 cup cold waterMix cornstarch, soy sauce and cold water. Set aside.Heat oil in wok or large skillet. Sauté celery one minute in hot oil. Add onion and cook another minute. Add mushrooms and cook for 1 to 2 minutes.Pour sauce into mixture. Heat to boiling. Add water chestnuts and chicken. When thoroughly heated, add cashews.Serve over white or wild rice.
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cantonese beef and pineapple
1 tablespoon soy sauce
1/2 teaspoon cornstarch
1 pound boneless beef top sirloin, cubed
2 tablespoons water
2 green or red bell peppers, cubed
1 clove garlic
1 tablespoon vegetable oil, or more if needed
1 (8 ounce) can pineapple chunks, drained
Cooked riceIn a medium bowl, combine soy sauce and cornstarch. Add beef and toss to coat.In a nonstick skillet over medium-high heat, add water, peppers and garlic. Cook and stir 3-4 minutes until peppers are crisp-tender. Remove from skillet.In same skillet, heat oil until hot. Add half of beef and cook 2-3 minutes. Remove and add remaining beef and cook for 2-3 minutes, adding more oil if needed.Return all beef to skillet and add sauce mixture, peppers, and pineapples. Heat through.Serve with rice.
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1 tablespoon soy sauce
1/2 teaspoon cornstarch
1 pound boneless beef top sirloin, cubed
2 tablespoons water
2 green or red bell peppers, cubed
1 clove garlic
1 tablespoon vegetable oil, or more if needed
1 (8 ounce) can pineapple chunks, drained
Cooked riceIn a medium bowl, combine soy sauce and cornstarch. Add beef and toss to coat.In a nonstick skillet over medium-high heat, add water, peppers and garlic. Cook and stir 3-4 minutes until peppers are crisp-tender. Remove from skillet.In same skillet, heat oil until hot. Add half of beef and cook 2-3 minutes. Remove and add remaining beef and cook for 2-3 minutes, adding more oil if needed.Return all beef to skillet and add sauce mixture, peppers, and pineapples. Heat through.Serve with rice.
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