Mongolian Chicken

Serves: 4

Ingredients:

2 tsp groundnut/peanut oil
1/4 tsp salt
1/4 tsp sugar
2 tsp cornstarch
10 oz boneless skinless chicken breasts cut on diagonal
into 1/4"-thick by 2"-long slices
1/2 tsp minced garlic
2 tsp freshly-ground chilis
1/2 tsp finely-chopped onion
2 tsp cold water
2 tsp sugar
1 tbl groundnut/peanut oil
1 tbl Shaoxing rice wine or dry sherry
1/3 cup Family Chicken Broth (see recipe)
1 tsp dark soy sauce
4 x Chinese dried mushrooms soaked in warm
water for 45 minutes, rinsed, water
squeezed out, stems discarded, caps halved
1/2 sm red bell pepper cut 1" triangles
3 x scallions (spring onions), mainly white cut into 2" lengths
1/2 tsp cornstarch mixed with
2 tsp cold water for thickening
1 tsp sesame oil
2 tsp ground bean sauce (mo si jeung)

Directions:

Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.

Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.

Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.

Serve hot.

Beef With Broccoli

Beef with Broccoli

(The secret to this popular restaurant dish is to marinate the beef in a bit of oil)

Serves 3 to 4

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

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

more information www.chinesefooddiy.com

Aromatic Raddish Cake

Ingredients	· 600g radish, peeled, shredded · 250g rice flour · 40g wheat starch · 800ml water · 2 stalks Chinese sausages, chopped · 30g dried shrimps, chopped · 20g preserved turnips dices · 10 salted egg yolks
Seasoning	· 1/2 tsp pepper, 1 1/2 tsp salt · 1/4 tsp five spices powder
Serve (A)	· 200g minced pork, A pinch of pepper · 1 tsp light soy sauce, Salt to taste · 1/2 tsp sugar
Serve (B)	· 1 bowl shredded fried egg · 1/2 bowl chopped spring onion · 1/2 bowls chopped red chili · 50g prefried shallot slices Method to COOK! 1. Heat up 3 tbsp oil in the preheated wok to saut¨¦ the diced Chinese sausage, dried shrimps and diced preserved turnips until fragrant. Add in shredded radish, stir well. 2. Combine rice flour and wheat starch, pour in water slowly and blend until well combined, stir in seasoning and mix to be batter. 3. Pour the batter mixture into the wok and mix well with the prefried sausage diced. Cook over low heat, keep-stirring until slightly thicken. Remove and transfer in the small bowl equally, level the surface and top with a salted egg yolk. Steam over medium heat for 30 minutes. 4. Serve (A): Heat up a little oil in the preheated wok to fragrant the minced pork. Blend in seasoning, stir well. Dish up. 5. Turn upside down the radish cake, serve with some minced pork filling and serve ingredients (B).

Steamed Crabs

*6 crabs
*Ginger, salt, soybean sauce

Method:

1. Steam for 10-15 minutes.
2. Serve fresh crab with a dipping sauce made of sliced ginger, soy sauce and a pinch of sugar.

more information www.china-on-site.com

Shanghai Steamed Fish...

*1 whole fresh carp about 1 lb (500 g) (or trout and other firm-fleshed fresh-water fish)
*5 t rice wine
*1 t salt, or to taste
*4 black mushrooms, sliced and soaked
*4 bamboo shoots, sliced
*2 T lean pork, diced and marinated in sugar
*4 slices Chinese ham, steamed
*2.5 T lard or vegetable oil
*2 t scallions, chopped in 1-inch sections
*1 t ginger, sliced

Method:

1. Wash the fish and make 2 to 3 X-shaped slashes on each side. Rub with the rice wine and let marinate. Place on a heat-proof dish and sprinkle with the salt, mushrooms, bamboo shoots, and diced pork. Place the ham, lard, scallions, and ginger on top.
2. Place the dish in a steamer and steam for 10 to 15 minutes, or until the fish is cooked through. Discard the scallions and ginger, and serve.

more information www.china-on-site.com

Seafood Combination

Serves 4

- 250g (8oz) scallops - 250g (8oz) squid - 250g (8oz) green king prawns - 2 large fish fillets - 283g can bamboo shoots - 265g can water chestnuts - 8 shallots - 3 sticks celery

- 1 teaspoon corn flour - cup water - 1 chicken stock cube - 2 teaspoons dry sherry - 1 teaspoons sesame oil - 2 teaspoons soy sauce - 4 tablespoons oil

1. Clean scallops (see Scallop and Vegetable) Now clean and prepare squid (see Squid with Broccoli), shell and de-vein prawns, skin fish, cut into large pieces.
2. Slice celery diagonally; slice shallots diagonally; drain water chestnuts, cut in half; drain bamboo shoots, slice thinly.
3. Heat two tablespoons of the oil in pan or wok, add the prepared vegetables, saut two minutes, remove from pan.
4. Add remaining oil to pan, heat. Add scallops, squid, prawns and fish, saut two minutes. Mix corn flour with a little of the water until smooth, add remaining water, crumbled stock cube, sherry, sesame oil and soy sauce. Add sauce to wok, stir until boiling, add vegetables to wok, toss until heated through.

more information www.index-china-food.com

Stir-fried Shredded Pork with Chili

Ingredients:

350 grams (0.77lb) pork tenderloin
50 grams (0.11 lb) scallions cut into shreds
25 grams (5/6 oz) ginger cut into shreds
10 grams (1/3 tsp) salt
5 grams (1 tsp) soy sauce
15 grams (1 tbsp) vinegar
2 grams (1/2 tsp) MSG
2 grams (2/5 tsp) pepper powder
5 grams (1 tsp) mashed garlic 1 egg white
5 grams (1 tsp) spicy bean paste
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil 5 grams (1 tsp) dry cornstarch

Directions:

1. Cut the meat into strips 6 cm ( 2 inches) long and 0.3 cm (0.12 inch) thick. Add 1 g (1/6 tsp) of salt, 1 egg white and dry cornstarch, and mix well.

2. Use the remainder of the salt, soy sauce, vinegar, MSG, pepper powder and mixture of cornstarch and water to make a paste.

3. Heat the oil to 70-100ºC (160-210ºF) and slippery-fry the meat strips until they are done. Take out and drain off the oil. Keep 25 g (1 3/4 tbsp) of oil in the wok and heat to 70-100ºC. Add the scallions, ginger, red chili and mashed garlic, and stir-fry until mixture produces a strong aroma. Put in the cooking wine and spicy bean paste and stir several times. Add the pork strips and the pre-prepared paste. Mix well and take out to serve.

Features: Shiny with a brown color.
Taste: Sour and spicy to the right taste. Rich and delicious.

more information www.china.org.cn/english/MATERIAL/76107.htm

Spicy Fish Head and Bean Thread Soup

Ingredients:

250 grams (5/9 lb) freshwater fish head
100 grams (2/9 lb) soaked bean thread
10 grams (1/3 oz) coriander 5 small red hot chilies
10 grams (1 1/2 tsp) soy sauce
6 grams (1 tsp) salt
2 grams (1/2 tsp) MSG
10 grams (2 tsp) sugar
50 grams (4 tbsp) oil
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) finely chopped ginger
1 gram (1/2 tsp) pepper powder

Directions:

Remove the scales and gills on the fish heads and wash them clean.
Cut the coriander into tiny pieces. Remove the seeds of the red chilies and cut them into sections 1 cm (quarter of an inch) long. Heat the wok, add oil and fry the fish heads till they are brown on both sides. Take them out. Put in the red chilies, scallions, ginger and heat until there is a red oil and nice smell. Add the fish heads, 1,000 grams (2 cups) of water, soy sauce and salt, and bring liquid to boil over a strong fire. After it starts to boil, heat for 10 minutes, add the bean thread and turn the fire to low. Heat 1 more minute after it boils again. Sprinkle on the pepper powder and coriander. Pour out into a soup bowl and serve.

Features: The soup is beautifully red.
Taste: Slightly hot.

more information www.china.org.cn/english/food/76103.htm

Laver and Dried Shrimp Soup

Ingredients: 25 grams (1 oz) laver (dried red seaweed) 25 grams (1 oz) soaked dry shrimps (fresh shrimps acceptable) 2 grams (1/3 tsp) salt 1 grams (1/4 tsp) MSG 10 grams (2 tsp) cooking wine 1 gram (1/2 tsp) pepper powder 5 grams (1 tsp) sesame oil Directions: Tear the laver into small pieces and place in a soup bowl. Put 750 grams (1.5 cups) of water into a pot and heat. When it boils, add salt, MSG, shrimps and cooking wine. When it boil again, pour it out into the soup bowl. Sprinkle on the pepper powder and sesame oil and serve. Feature: Light. Taste: Salty and delicious.

more information www.china.org.cn/english/food/73769.htm

Shedded Pork with Green Pepper

Ingredients:
300 grams (0.66 lb) pork tenderloin
100 grams (0.22 lb) green peppers
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams (2 tsp) cooking wine
25 grams (1 1/2 tbsp) water

Directions:

1. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat.

2. Heat the oil to 110-135ºC (230-275ºF) and stir-fry the pork shreds until they are done. Take out and drain off the oil.

3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for one minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve.

Features: The meat is white with a light pink tinge. While the peppers are invitingly green.
Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste.

more information www.china.org.cn/english/food/78290.htm

Dim Sum

Dim Sum
Steamed Pork DumplingsIngredients (1 servings)
1 pk Round dumpling skins * 1/2 lb Prawns 12 Chinese mushrooms, small or use canned but squeeze dry 1/2 lb Ground pork 2 Green onion, finely chopped 1 sm Egg
SEASONING: 1/2 ts Salt 1 ts Sugar 1 tb Sesame oi 2 ts Thin soy sauce 1 ts Oyster sauce 1 tb CornstarchInstructions
Shell, devein, wash, and drain prawns. Dice into bits.
Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard.

Gorgeous Szechuan Green Beans

Gorgeous Szechuan Green Beans
A reader was asking for a vegetable dish for Labor Day. Szechuan Green Beans are a great way to serve fresh green beans. Instead of stir-frying, the beans are “dry-fried” for several minutes, making them extra tender. As a final touch, the beans are briefly stir-fried in a flavorful sauce.
While Szechuan green beans (also called Chinese green beans) are traditionally made with Chinese longbeans, you can use haricot verts, runner beans, or other types of green beans. A reader gave this recipe a positive review, saying “I made this recipe several times last summer. It is very easy, and incredibly delicious. It is a reason to grow green beans, and it gives you lots of reasons to have friends over to eat them!” Perfect for the last outdoor gathering of the summer!