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Bean Sprout Salad

Wednesday
Dec 17,2008


2 tablespoon Sesame seeds

 1 pound Fresh bean sprouts thoroughly washed and drained

 3 Garlic cloves, peeled and minced

 2 md Scallions — trimmed & minced

 1 – 1″ cube ginger, peeled and minced

 2 tablespoon Oriental sesame oil

 1/3 cup Soy sauce

 2 tablespoon Cider vinegar

 1 tablespoon Mirin (sweet rice wine)

 2 teaspoon Light brown sugar

 1 teaspoon Spicy sesame oil

 

 PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them

over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often,

until they are golden. The seeds can be toasted in advance and stored

in an airtight container.

  Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium-size skillet set over moderately low heat, stir-fry the garlic,

scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add

all the remaining ingredients, increase the heat to moderate, then boil the

mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the

boiling dressing over the bean sprouts, toss well, then cover the bowl and

chill the salad for several hours. Toss again before serving.

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  • Cantonese Roast Duck

    Wednesday
    Dec 17,2008


    1 duck, about 5 pounds, fresh or frozen

    1 tablespoon salt

    1 scallion

    3 slices fresh ginger

     

    Glaze:

    1 tablespoon light corn syrup

    2 tablespoons water

    1 tablespoon soy sauce

    Few sprigs fresh cilantro, for garnish

     

    1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry

     with paper towels. Rub the entire surface of the duck, inside and out,

     with the salt. Cover and refrigerate for several hours, or, overnight.

    2. Put the scallion in the cavity and lay the slices of ginger on top of

     the duck. Add at least 2 inches of water to a large flameproof roasting

     pan with a lid and put the pan on the stove. Place a large rack in the

     roasting pan and bring the water to a boil. Choose an oval casserole large

     enough to hold the duck and small enough to fit into the roasting pan.

     Place the duck in the casserole and then put the casserole on the rack.

     Cover and steam for 1 hour, checking the water level from time to time

     and adding more boiling water if necessary. Save the duck broth to use in

     soups or stir fry dishes. When done, remove the duck from the casserole

     and place it on a rack to dry.

    3. Combine the ingredients for the glaze in a small saucepan and bring to

     a boil. With a pastry brush, paint the hot glaze over the surface of the

     duck. Allow duck to dry for 1 hour.

    4. Preheat the oven to 375F. Roast the duck, breast side down, for 20

     minutes. Turn over and continue to roast for 40 more minutes.

    5. Transfer duck to a chopping board and allow to cool slightly. Using a

     cleaver, disjoint and cut the duck through the bone into bite size pieces.

     Arrange the pieces on a serving platter, garnish with cilantro and serve.

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  • Fortune Cookies

    Wednesday
    Dec 17,2008


    8 oz. All-purpose flour

    2 Tbl. Cornstarch

    4 oz. Sugar

    1/2 teas. Salt

    4 oz. Vegetable oil

    4 oz. Egg whites

    1 Tbl. Water

    2 teas. Vanilla extract.

     

    1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons

     corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg

     whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until

     smooth consistency.

    2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared

     oven to 300F.

    3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle

     on a well greased baking sheet.

    4. Bake cookie for about 14 minutes or until lightly golden brown. Remove

     one cookie at a time from the oven.

    5. You have about 15 seconds working time before the cookie hardens.

     Place the “Fortune” in the middle of the cookie.

    6. Shape the cookie by folding it in half and grasp both ends. Place the

     finished cookie in a muffin pan with the ends down to hold its unique shape.

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  • Garlic Chicken

    Wednesday
    Dec 17,2008


    4 boneless, skinless chicken breast halves (about 1 lb.)

    1 egg white

    1 Tablespoon cornstarch

    1 Tablespoon dry white wine or sherry

    4 green onions

    1 teaspoon minced gingerroot

    3 teaspoons minced fresh garlic (about 6 medium cloves)

    2 Tablespoons vegetable oil

    Hot cooked rice

     

      SAUCE

    1 teaspoon crushed chili paste (sambal oelek) or more to taste

    2 teaspoons sugar

    1 teaspoon cornstarch

    2 teaspoons rice vinegar

    1 Tablespoon water

    2 Tablespoons dry white wine or sherry

    2 Tablespoons soy sauce

     

         Place chicken breasts in freezer for 1 to 2 hours or until very firm

     but not frozen solid.  Slice crosswise into thin shreds.  In small bowl,

     lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,

     stirring until cornstarch is dissolved.  Add chicken and mix well to coat

     all pieces.  Let stand at room temperature 30 minutes.

     

         Meanwhile, slice green onions on the diagonal into very thin slices.

     Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

     Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.

     Remove chicken with a slotted spoon. Add onions, ginger and garlic to

     wok and stir-fry about 30 seconds, until ginger and garlic are fragrant

     but not brown. Return chicken to wok, restir sauce ingredients and add

     to wok. Cook, stirring constantly, until mixture is well combined, hot and

     bubbly and thickens slightly. Turn off heat and splash with about 1 tsp

     of dark sesame oil. Serve over rice.

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  • Wednesday
    Dec 17,2008


        1 teaspoon sugar

        1 tablespoon cornstarch

        1 teaspoon MSG (optional)

        1/4 cup oyster sauce

        1/2 cup chicken stock

        2 cups sliced lean pork (about 1 pound)

        1 bunch (about 2 pounds) fresh brocolli, sliced

        2 slices ginger, shredded

        1 clove garlic, minced

        1/4 cup vegetable oil

        1/8 teaspoon salt

        1/4 cup water

     

      Mix together first five ingredients and set aside.

     Heat wok or pan until hot and dry. Add the oil, then the salt.

     Turn heat to medium. Add the ginger and the garlic and fry until

     golden brown. Turn heat to high. Add the pork and fry until outside

     is lightly browned. Add the broccoli and stir-fry for 3 minutes.

     Add the water, cover, and cook for 4 minutes. Pour in reserved

     sauce mixture; stir while cooking until gravy thickens. Turn heat

     down to low, cover, and cook for 2 minutes more. Place in covered

     serving dish until ready to serve.

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  • Orange Beef

    Wednesday
    Dec 17,2008


    1/2 Lb. Top round steak

    2 Tb Sherry

    2 Tb Cornstarch

    2 Egg whites

    6 Tb Peanut oil

     

    SAUCE:

    1 1/2 cups Beef stock

    2 Tb Light soy sauce

    1 Ts Sugar

    1 1/2 Tb Cornstarch

    1 Ts Red wine vinegar

     

    5 Dried red chile peppers, broken into pieces

    8 Thin slices of orange rind (orange part only) or more

    Fresh ground black pepper to taste

     

     Whisk together the sherry, cornstarch, and egg whites until the mixture

     is foamy. Add the beef and toss to coat the pieces well. Set aside.

     Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.

     Fry quickly, just until crispy and browned, remove to wok rack to drain.

     Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers

     to hot oil in wok. Stir-fry until orange rind begins to darken and aroma

     from oil becomes pleasant. Add remaining ingredients and stir until bubbly

     (add more beef stock if too thick). Add fried beef and toss to coat with

     sauce. Serve at once with steamed white rice.

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  • Sesame Chicken

    Wednesday
    Dec 17,2008


    1 pound boneless chicken (or pork or steak)

    2 tablespoons sesame seeds

    1 tablespoon sesame oil

    2 tablespoons vegetable oil

    4 ounces small mushrooms, quartered

    1 large green bell pepper, seeded and cut into strips

    4 scallions, chopped diagonally

      boiled rice, to serve

     

         Marinade:

    2 teaspoons cornstarch

    2 tablespoons Chinese rice wine or dry sherry

    1 tablespoon lemon juice

    1 tablespoon soy sauce

    few drops of Tabasco sauce

    1-inch piece fresh ginger, grated

    1 garlic clove, crushed

     

    1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

    2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or

     dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger

     and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.

    3. Place the sesame seeds in a wok or large frying pan and dry-fry over

     moderate heat, shaking the pan, until the seeds are golden. Set aside.

    4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the

     meat, reserving the marinade, and stir- fry a few pieces at a time until

     browned. Remove with a slotted spoon.

    5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add

     the scallions and 1 minute more.

    6. Return the meat to the wok or frying pan, together with the reserved

     marinade, and stir over a moderate heat for a further 2 minutes, or until

     the ingredients are evenly coated with glaze. Sprinkle the sesame seeds

     on top and serve immediately with boiled rice.

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  • Mandarin Pancakes

    Wednesday
    Dec 17,2008


    2 cups flour

    3/4 cup boiling water

    2 tablespoons sesame oil

     

    1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a

     fork until dough is evenly moistened. On a lightly floured board, knead

     dough until smooth and satiny, about 5 minutes. Cover and let rest for 30

     minutes.

    2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal

     pieces. Roll each piece into a ball, then flatten slightly into a pancake.

     Brush top of each pancake with a light coating of sesame oil.

    3. Place 1 pancake on top of a second pancake, oiled sides together. With a

     rolling pin, roll to make a circle 6 inches in diameter. Stack and roll

     remaining pairs of pancakes the same way. Cover with a damp cloth to

     prevent drying.

     

        Cooking:

     1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes

      and cook, turning once, until lightly browned and bubbles appear on the

      surface, about 2 minutes on each side. Remove from pan and separate

      into 2 pancakes while still hot. Stack cooked pancakes on a plate while

      cooking remaining pairs of pancakes.

     2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave

     oven or wrap in a clean dish towel and steam in a bamboo steamer for

     5 minutes.

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  • Empress Chicken Wings

    Wednesday
    Dec 17,2008


    1 1/2  pounds Chicken Wings

    3 tablespoons Soy Sauce

    1 tablespoon Dry Sherry

    1 tablespoon Minced Fresh Ginger Root

    1 Clove Garlic, Minced

    2 tablespoons Vegetable Oil

    1/3 cup Cornstarch

    2/3 cup Water

    2 Green Onions And Tops, Cut Into Thin Slices

    1 teaspoon Slivered Fresh Ginger Root

     

     Disjoint the chicken wings; discard tips (or save for stock).  Combine soy

    sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.

    Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken;

    reserve marinade.  Heat oil in large skillet over medium heat.  Lightly coat

    chicken pieces with cornstarch; add to skillet and brown slowly on all sides.

    Remove chicken; drain off fat.  Stir water and reserved marinade into same

    skillet.  Add chicken; sprinkle green onions and slivered ginger evenly over

    chicken.  Cover and simmer for 5 minutes, or until chicken is tender.

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  • Fried Won Tons

    Wednesday
    Dec 17,2008


    1 lb. Won ton skins

    1/2 lb. Fresh ground pork

    1/2 lb. Fresh prawns

    4 Dried mushrooms, soaked for 2 hours

    8 Water chestnuts, finely chopped

    2  Stalks green onions, finely chopped

    2 small Eggs, beaten

    1/4 ts Pepper

    1 1/2 ts Salt

     

      Yield: About 60 to 70.

     

     Shell and devein prawns.  Mince fine.  Stem mushrooms and mince caps.

    Mix with prawns, pork, water chestnuts, green onions, half of the

    beaten eggs and all of the seasonings.

     

      WRAPPING:

     Place won ton squares on working surface so corners face up, down,

    left and right.  Place 1 teaspoon filling in the center of each skin.

     

     Dip a little of the beaten egg onto the bottom corner, bring top

    corner to meet bottom corner.  Press to seal.  Moisten left corner

    and bring right corner to meet it.  Press to seal. This should give

    you a little bundle that looks kind of like a nurses hat.

     

      FRYING:

     Heat 4 cups oil in wok.  Fry wrapped won ton until golden (about 2

    minutes).  Turn over once.  Drain and serve hot.

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