Subject: CHICKEN: Chinese Salad Lines: 25 CHINESE SALAD 1 head cabbage-chopped 2 chicken breasts-cooked and choped 2 pkg. chicken flavored ramen noodles 10 oz. pkg. frozen peas and carrots 1 pkg. sliced almonds DRESSING (shake together) 1/3 cup sugar 1/2 cup oil 7 tbl. rice vinegar 1/4 tbl.pepper 1 or 2 envelopes ramen seasoning (from ramon noodles package) Combine all ingredients except ramon noodles. Toss and add dressing. add ramon noodles (uncooked) about 20 min. before serving. Subject: CHICKEN: Hunan Chicken recipes Lines: 257 Below is a collection of "Hunan-style Chicken" recipes. Because there is no one absolute thing known as Hunan Chicken, I have included a variety of recipes. -- Carol *** Hunan Chili Chicken -- Based upon a recipe for Hunan Chili Squid in =================== The New Chinese Cooking School by Kenneth Lo 1 lb boneless chicken breast, cut into shreds Marinade: 1 egg white 1 Tbsp dry sherry 1 Tbsp cornstarch 2 c vegetable oil Sauce: 2 tsp finely chopped garlic 1 1/2 Tbsp yellow bean paste 2 tsp sugar 1 Tbsp soy sauce 1 Tbsp tomato paste (or tomato ketchup) 1 tsp red chili oil 2 tsp chili sauce or chili paste with garlic 1 Tbsp dry sherry 2 tsp cornstarch blended with 1 1/2 Tbsp water (set aside) 1 medium-sized red bell pepper 1 medium-sized green bell pepper Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Make up cornstarch mixture and set asie. Cut and reserve bell pepper pieces. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. When hot, add the sauce mixture and stir together over medium heat for 30 seconds to 1 minute, until bubbly. Return chicken pieces to wok and toss until warmed through. Add cornstarch mixture and stir until sauce thickens. Add the bell pepper pieces, stirring and coating with sauce, cooking for about 1 minute. *** Hunan Chicken -- From Chinese Cookery by Rose Cheng & Michele Morris ============= 1 two-lb chicken 10 cups boiling water 1/2 cup sliced water chestnuts Seasoning sauce: 2 Tbsp sesame paste [or subst unsalted peanut butter] 1 Tbsp rice vinegar or white vinegar 1 Tbsp sesame oil [dark kind] 1 tsp chili oil 1 Tbsp soy sauce 1 1/2 tsp crushed Szechuan peppercorns 1 1/2 tsp minced fresh ginger root 3 Tbsp shredded green onion 1 Tbsp chopped garlic 3 Tbsp chopped Chinese parsley [cilantro; optional] 1 1/2 tsp chili powder [cayenne pepper] 1 sliced cucumber Noodles [Cook 1 lb fresh Chinese egg noodles and toss with 1 Tbsp sesame oil.] Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. Combine with water chestnuts. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with noodles. Makes 4 servings. *** Hunan Multiple-Spiced Chicken -- From Henry Chung's Hunan Style Chinese Cookbook ============================= 1 frying chicken, about 1 1/2 lbs Marinade: 4 Tbsp soy sauce (at least) 1 Tbsp minced fresh garlic 1 tsp minced fresh ginger 2 Tbsp crunchy peanut butter 1 Tbsp hot red pepper oil 1/2 tsp powdered peppercorn [crushed Szechuan peppercorns] or black pepper] 1 tsp sugar 2 Tbsp vinegar (at least) 1 Tbsp sesame oil (optional) 1/2 tsp salt 1 Tbsp minced scallions 1 Tbsp minced parsley (optional) [Try using cilantro] dash sesame oil 1 cup peeled cucumber, chopped (optional, see note below) (If using cucumber, make 1/3 again as much marinade) Preparation: 1. Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cook. 2. Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the finer the better. Place the chicken strips on a plate. 3. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken. 4. Pour the marinade over the chicken strips and garnish with the minced scallions, parsley, and a dash of sesame oil. Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and put them under the chicken strips on the plate before pouring on the marinade. You'll then have to make one-third again as much marinade. This chicken-and-cuke combination amkes a very good all-year-round salad dish. *** Hunan Spicy Chicken -- Based on a recipe for Spicy Shrimp from The =================== Chinese Banquet Cookbook by Eileen Yin-Fei Lo 1 lb boneless chicken breast, cut into shreds Marinade: 1 egg white 1 Tbsp dry sherry 1 Tbsp cornstarch 2 c vegetable oil Sauce: 1 1/2 Tbsp oyster sauce 3 tsp sugar 4 Tbsp tomato catsup 1/2 tsp salt Pinch of white pepper 2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil; substitute 2 tsp chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp red chile oil] 1/2 cup onions diced into 1/4-inch pieces 2 Tbsp finely chopped fresh ginger 1 garlic clove minced 1 tsp sesame oil Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Cut up onions and assemble remaining ingredients. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. Heat oil until smok appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add chicken and toss together thoroughly. Stir sauce and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately. *** Hunan Pepper Chicken -- From The Chinese Banquet Cookbook ==================== by Eileen Yin-Fei Lo 2 chicken legs with thighs, each 8 oz; bone, remove fat, membranes, and skin, wash thoroughly and cut into bite-size pieces, dry very well 1 egg, beaten 1/4 tsp salt Pinch of white pepper 2 tsp cornstarch For a sauce, combine in a bowl and mix well: 4 tsp dark soy sauce 1 garlic clove, minced 1 slice fresh ginger, cut into small pieces 2 tsp hoisin sauce 1 tsp sugar 1 tsp white vinegar 1/2 tsp Shao-Hsing wine or dry sherry 3 cups peanut oil 2 Tbsp scallions, white portions, cut into 1/8-inch slices 8 to 10 small dried hot chili peppers 1. Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp cornstarch for 5 minutes. Reserve. 2. Make sauce and reserve it. 3. Heat a wok over high heat for 40 seconds; add peanut oil. when a wisp of white smoke appears, oil is ready. Sprindle remaining teaspoon of cornstarch over chicken pieces and place them in the hot oil. Deep fry for 1 1/2 to 2 minutes, until chicken is crisp. Drain. 4. Empty wok of oil and place back over heat. When residue of oil heats up, add scallions and chili peppers. Stir for about 40 seconds. Add chicken and stir until well mixed. 5. Stir sauce and add to wok. Mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in the wok. Remove and serve immediately. *** Hunan Spicy Shrimp -- From The Chinese Banquet Cookbook ================== by Eileen Yin-Fei Lo 3 to 4 cups peanut oil 1 1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours 1/2 cup onions diced into 1/4-inch pieces 2 Tbsp finely chopped fresh ginger 1 garlic clove minced For a sauce, combine in a bowl and mix well: 1 1/2 Tbsp oyster sauce 3 tsp sugar 4 Tbsp tomato catsup 1/2 tsp salt Pinch of white pepper 2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil; substitute 2 tsp chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp red chile oil] 1 tsp sesame oil 1. Pour peanut oil into a wok and heat to 375 deg F. Oil-blanch the shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink and to curl. Remove; set aside. 2. Remove oil from wok, then replace 2 Tbsp oil. Heat oil until white smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add shrimp and toss together thoroughly. Stir sauce and pour into the wok. Stir together until shrimp are well coated. 3. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately. Note: This may be served cold, or alone as an appetizer. Subject: BEEF: Spicy Szechuan Beef Lines: 60 This recipe comes from the book "The Joy of Wokking" by Martin Yan, published by Doubleday, a division of Bantam Doubleday Dell Publishing Group, Inc. 666 Fifth Avenue, New York, NY. 10103. Spicy Szechuan Beef 1/2 lb beef flank steak, thinly shredded (any good steak will do) 3 tbl oil 2 slices ginger, thinly shredded 2-3 cloves garlic, chopped 1 carrot, thinly shredded 2-3 wood ears, soaked and shredded (optional) 1 stalk celery, thinly shredded 3 tbl soup stock (use bouillon cubes dissolved in hot water) MARINADE: 1 tbl soy sauce 2 tsp cornstarch 2 tsp oil 2 tsp wine 1/4 tsp sesame oil HOT SAUCE: 1 tbl hot bean paste or chili sauce (sgm: I used chili sauce) 2 tsp soy sauce 1/2 tsp sugar 1 tbl vinegar 1/2 tsp sesame oil 1/4 tsp white pepper 1/4 tsp cornstarch solution (mix equal parts cornstarch and water) DIRECTIONS: 1. Marinate beef for 30 minutes. 2. Combine hot sauce ingredients. Mix well and set aside. 3. Heat oil, ginger, and garlic in wok over high heat for 10 seconds. Add beef and stir-fry for between 1 minute and 1 and a half minutes. Add shredded carrot, wood-ear, celery and soup stock. Stir one minute. 4. Add hot sauce, stirring for 30 seconds. Add meat and stir well. (sgm: I know, the meat is supposedly already *in* the wok!) Thicken with cornstarch solution. (sgm: Cornstarch solution is supposedly part of the hot sauce) Serve hot. Subject: COLLECTION MAIN General Tso's Chicken Lines: 136 General Tso's Chicken Siam Oriental Restaraunt as prepared by Chef Paul Kaewprasart Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine. 1/2 cup cornstarch 3 pounds dark deboned chicken meat 1/4 cup water cut into large chunks 1 1/2 tsp minced garlic 1/4 cup soy sauce 1 1/2 tsp minced ginger 1 tsp white pepper 3/4 cup sugar 1 egg 1/2 cup soy sauce 1 cup cornstarch 1/4 cup white vinegar 1 cup salad oil 1 1/2 cups hot chicken broth 2 cups scallions, diced 1 tsp M.S.G. (optional) 16 small dried hot peppers To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8. Source: From "A Taste Of Columbus" Volume III Favorite recipes from leading Central Ohio Restaraunts. === From: ARNIE@osu-20.ircc.ohio-state.edu (ARNIE SKUROW) Date: 10 Jan 90 19:15:34 GMT I know we've had quite a bit of traffic on this net referring to General Tso's Chicken lately. In today's Columbus (Ohio) Dispatch is a recipe for General Tso's chicken that sounded wonderful, and I am sending it on to you verbatim and without permission. Quoting from the article the recipe was contained in, "The dish is not difficult to make and can be prepared partially in advance. The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice - once to cook them through and once at a higher temperature to make them brown and crisp. The velvety sweet-sour sauce, which is combined with the chicken at the last minute, provides a wonderful counterpoint." "The amount of heat is your option. Sixteen small dried red peppers provide a moderate amount of heat. Add more or less to taste, but be careful not to bite into one. They are dynamite!" ---------------------------- General Tso's Chicken 1 egg Sauce 1 TBSP cornstarch 1 lb boned, skinned chicken cut from 4 tsp cornstarch thigh or breast into 2 inch chuncks 4 tsp sugar Vegetable oil 4 tsp rice vinegar About 16 small dried hot red chili peppers 6 TBSP soy sauce 4 to 5 green onions, cut 1/4 C chicken broth diagonally into 1" pieces 1/4 C water 1 Clove garlic, finely minced 1/4 C dry sherry wine 1/4 tsp grated fresh gingerroot Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice. Makes 3 to 4 servings. Subject: CANDY VEG Toffee Lines: 40 This is a recipe that my family has been making for years. Be careful -- it is somewhat addictive. Chocolate Toffee Ingredients: 1 cup nut pieces 1/2 cup butter or margarine 2/3 cup brown sugar 6 oz. package of chocolate chips Spread the nuts on the bottom of an 8" x 8" pan. In saucepan, melt the butter and stir in the sugar. Bring mixture to a low boil stirring constantly and boil for 7-12 minutes,(depending on how crispy you like your toffee). Warning: this scorches easily on a gas range. Be careful. Pour toffee over nuts as evenly as you can. Sprinkle chips over the top and put something on top of the pan to hold the heat in, such as a cookie sheet. When the chips are soft, spread the chocolate over the toffee. Refrigerate until hard Variations: Switch the type of nuts you use (pecans, walnuts, almonds, peanuts) or leave nuts out altogether. Or put nuts in but leave off the chocolate. Or use milk chocolate instead of semi-sweet. I no longer grind the nuts 'cause too many nuts get left behind in the pan. Or you can grind the nuts and mix them in with the toffee before you put it in the pan. And/or put nuts on top of the chocolate before refrigerating. I usually get impatient, so I put it in the freezer. Clues for toffee testing: Some people say it's done when it looks like peanut butter (color wise). I usually figure it is done when it's moving with the spoon around the pan instead of the spoon moving around in the toffee. In other words, it's moving around the pan in a soft lump. Or you can drip some in some cold water and see how hard it gets. Subject: MAIN Schezuan Beef Lines: 41 [You may recall a recent request for schezuan beef and General Tso's chicken. I got (and posted) a number of recipes for the chicken, but got no beef recipes. Bill remedied that with this recipe. MFS] I have a really good schezuan beef recipe that I got from watching the chef at my favorite chinese restaurant. Marinate 1/3 pound of flank steak cut in two inch long slender strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to thicken in the fridge for about an hour. Marinate as many chopped dried red chile peppers as you think you can stand in a just enough white vinegar to get them wet and set aside. Next cut one medium onion in half starting at the north pole. Now cut the halves parallel to the original cut at 1/4 inch intervals the idea being to produce slender onion strips to match the meat. now sliver a carrot into the same size strips. And sliver three large celery stalks into the same size strips. Deep fry the beef strips in a wok until tender, remove, and set aside on some paper towels to soak up some of the oil. in just a little oil toss in the onion, carrot and wet chiles and cook until the onions start looking done. Throw in about a tablespoon of soy sauce and let it evaporate for the most part. Add the beef back in and toss together for ten seconds. I like this served with white rice on half the plate and the szechuan beef on the other. Serves one hungry or two not so hungry people. Increasing the amount of ingredients will probably hurt the efficency of the wok. Subject: CRAB RANGOON Lines: 36 CRAB RANGOON 1 package (8oz) cream cheese, softened 1 can (6oz) crab meat, drained and flaked 2 green onions including tops, thinly sliced 1 clove garlic, minced 2 teaspoons Worcestershire sauce 1/2 teaspoon lite soy sauce 1 package wonton skins In medium bowl, combine all ingredients except wonton skins. Mix until well blended. (I prefer to prepare the filling the night before to allow the flavors to blend.) (To prevent wonton skins from drying out, prepare one or two rangoon at a time.) Place approx. 1 teaspoon filling in center of each wonton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. (A note: I use 2 wonton skins for each rangoon. Moisten edges with water; place 2nd skin on top, pressing edges to seal. seal. Fold corners toward center, moisten corners and press to seal.) Deep fry rangoons in either a deep fryer or a wok. Be careful not to overcook, as the filling gets very hot and will break through the wonton skin and splatter. The recipe also says you can bake the rangoons. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 oven for 12-15 min, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Enjoy!! Subject: RECIPE: Mandarin Chicken This recipe is my own creation. I really like it, and thought I'd share it. Chicken with Mandarin Oranges ------------------------------ 3 lb Chicken 2 tsp Paprika 1 tsp White pepper 1 can Mandarin oranges 1 clove Garlic, minced 1/2 cup Hot beef bullion 1 Tbsp Cornstarch 1 Tbsp Soy Sauce 1/2 tsp Ginger, powered Mix paprika and pepper together, and rub chicken with this mixture. Fry chicken in a skillet in a small amount of oil. Drain mandarin oranges, reserving 1/2 cup of juice. Pour juice over chicken. Add minced garlic and beef bullion. cover and simmer for 10 minutes. Blend cornstarch with soy sauce and a small amount of water. Add to chicken, stirring constantly until thickened. Stir in ginger and mandarin oranges. Serve over rice. Subject: COLLECTION: Kung Pao Chicken Lines: 88 Here are two recipes for Kung Pao Chicken. I make the first one CONSTANTLY; I haven't tried the second one. (I've posted the first one before, but there have been more requests recently.) KPC #1 -------------- 1+ lb. chicken breasts. Since I usually don't decide what to have for dinner until I get home, the chicken's usually frozen and I "nuke" it until it's still fairly hard; then it's easy to cut into ~1/2" cubes. Add 1+ Tbl corn starch and an egg white, mix it up & set aside. A bunch (or more) green onions. Just pull off the dry or mushy parts and rinse, but you can use pretty much the whole things. Cut 'em in 1/2 to 1 inch pieces. Add 1 or 2 crushed garlic cloves (or, if you're me, 4-6!) 3/4 c. peanuts (or more, or less). Sauce: (I don't actually measure any of this) 1+ tsp. chili paste w/ garlic 1 tsp. sesame oil 1 tsp. red wine vinegar or rice vinegar 1 tsp. sugar 1+ tsp. corn starch 1/4 c. chicken stock (I'm lazy: bouilon & water works fine) 1++ Tbl cooking sherry (white wine does the trick) ~1 oz. soy sauce (I prefer the darker, but it doesn't matter) 5-10 dried red peppers (the ~1-2" long ones) Get 1+ cup of oil (I use corn oil) REALLY hot in a wok. Within reason, the hotter the oil, the more quickly the chicken will cook and the less grease it will soak up. Cook the chicken until it's almost done, and the pieces have stopped sticking to each other. Remove. In the same oil, cook the peanuts. If you overcook them, they're pretty bad. You'll find that you'll get a strong peanut odor (aroma?) in the kitchen when they're ready to come out. Remove. Dump all but ~2 Tbl oil somewhere, and heat it to smoking. Add the peppers, and cook until black (not very long!). Add the green onions and cook (stir fry) ~30 seconds. Add the chicken and stir fry ~60 seconds. Add the sauce, and when the sauce begins to thicken, you can turn off the stove. Stir in the peanuts. After you've made this a couple times, and all the ingredients have found their way into the same cabinet, you'll find that you can prepare this using VERY few utensils and fairly quickly. I can have it on the table, including "nuking" the meat, in under 30 minutes. One final word of caution: if you want to double the recipe, cook the meat in batches. If you try to cook more than ~1-1/3 lbs. of meat at one time, it'll just sit in the wok and soak up grease. KPC #2 -------------------- 2/3 lb. chicken #1 Items: 1 T. soy sauce 1 t. rice wine 2 T. water 2 t. cornstarch #2 Items: 1 cup dried red pepper (cut diagonally into 1" sections) 1/2 cup oil for frying #3 Items: 1 t. rice wine 1 T. soy sauce 2 t. sugar 1/2 t. sesame oil 1 t. worcestershire sauce 1 1/2 T. water 1 t. cornstarch Procedure: (a) Lightly pound chicken with blunt edge of a cleaver. Then cut into bite-size pieces. (b) Mix chicken with #1 Items and leave for 20 mins. (c) Heat pan and oil; stir-fry peppers over medium heat 30 secs. (d) Add chicken pieces and stir-fry until chicken changes color. (e) Add #3 Items and stir-fry until ingredients are mixed and sauce has thickened. Subject: Spicy Pork 8 oz pork tenderloin, cut in bite size pieces 1 tbsp oil 1 tbsp grated or minced ginger 1 lge clove garlic, minced 1/2 tsp ground coriander seed 1/4 tsp turmeric 1 tsp ground cumin 1/4 tsp red pepper flakes 1/2 C beef stock or broth pepper and lime juice Basmati rice (cook this first) Heat oil in something that won't stick. Get it very hot, throw in garlic and g inger, fry for 30 seconds. Add pork, brown on all sides. Stir in spices, cook 30 seconds. Add broth, bring to boil and cook till broth is reduced a little and pork is done. Not long, obv. Season with freshly ground pepper and lime juice, serve over basmati rice. this whole dish takes maybe fifteen minutes to prepare, not counting the rice. Subject: Kung Pao Chicken Lines: 43 Kung Pao Chicken 1 lb. boneless, skinless chicken breasts, cubed 2 whole Chinese hot dried red peppers 1/2 cup peanuts 1 tsp fresh ginger, minced 4 scallions, chopped 1/2 green pepper, cubed 1/2 red pepper, cubed Marinade: 1 1/2 TBSP cornstarch 1 TBSP water 1 TBSP soy sauce Season Sauce: 2 TBSP soy sauce 1 TBSP sherry or rice wine 1 TBSP sugar 1 tsp cornstarch 1/2 tsp salt 1 tsp sesame oil 1/2 tsp white vinegar - Mix chicken, cornstarch, water and soy... marinate for 1/2 hour. - Mix seasoning sauce, set aside - Heat a little oil in wok, stir fry chicken until it is cooked and turns white, remove and set aside - Heat a little oil in wok, stir fry red pepper until they turn black - Add fresh ginger and stir fry for about 10 seconds, stirring constantly - Add the seasoning sauce, stirring until thick - Add the cooked chicken, stir until thoroughly heated - Add scallions, green and red peppers and cook for 1 minute more - Turn off heat, add peanuts, mix well and serve over white rice Subject: Mongolian Beef Lines: 105 Title: Chinese: Mongolian Beef 2 Categories: Main dish, Beef, Chinese Yield: 4 servings 4 c Peanut oil 15 Green onion tops 1 tb Minced ginger 1 lb Flank or sirloin steak 1 1/2 tb Water chestnut flour 2 Egg whites 1 pn Salt Cornstarch paste SAUCE: 1 ts Chili paste with garlic 1/4 c Chicken stock 2 tb Dark soy sauce 1 pn Sugar 1 1/2 tb Dry sherry Servings: 4 Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. Serves 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mongolian Beef Categories: Beef, Main dish, Meats, Hot Yield: 4 servings 4 c Peanut oil 15 ea Green onion tops 1 T Minced ginger 1 lb Flank or sirloin steak 1 1/2 T Water chestnut flour 2 ea Egg whites 1 ea Pinch salt 1 ea Cornstarch paste -------------------------SAUCE------------------------- 1 t Chili paste with garlic 1/4 c Chicken stock 2 T Dark soy sauce 1 ea Pinch sugar 1 1/2 T Dry sherry Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. Subject: Chinese Dumplings Lines: 103 Someone requested a recipe today, here is a VERY good one. The tricky part is to steam them with plenty of room between the dumplings, or else they will stick together like glue. I much prefer using ground pork, as they seem much tastier. Plus I tried the fish sauce and didn't care for it. Instead I use a chinese garlic chili sauce - wonderful! It's not my own, but was taken from some gopher site years ago. I've left the credits on the bottom. SHU-MEI(M) USENET Cookbook SHU-MEI(M) SHU MEI SHU-MEI - Steamed dumplings (meatballs) This recipe is an adaptation of the one in The Frugal Gour- met by Jeff Smith. The bigger the batch, the better. There are never leftovers. INGREDIENTS (makes 35-40) DUMPLINGS 2 lbs ground turkey 1 1/2 Tbsp corn starch (cornflour) 1 1/2 Tbsp dry sherry 3 Tbsp light soy sauce 1 Tbsp ginger, grated or finely chopped 6 cloves garlic, crushed, minced or pressed 6 green onions, chopped 1 Tbsp brown sugar 1 Tbsp sesame oil 1 pkg wonton wrappers peanut oil DIPPING SAUCE 1 1/2 cup fish sauce (You may want to dilute this with water, depending on its strength) 1 cup vinegar 1 cup sugar 6 cloves garlic, finely minced or pressed 1 Tbsp ginger, finely minced or grated 1 Tbsp red pepper, crushed PROCEDURE (1) Make the dipping sauce by mixing together all of its ingredients. Store in the refrigerator until you are ready to use it. (2) Stir together everything but the wrappers and the peanut oil. Mix vigorously by hand until it begins to bind together. (About 1 minute or so.) (3) Place 1 1/2-2 Tbsp of filling in the middle of a wonton wrapper. Fold the sides up around the meat so that you have a little bag or cup. Press the bottom flat so that the bag doesn't fall over. (4) Oil racks of the steamer with peanut oil. Place dumplings in racks. (5) Steam for 15 to 20 minutes in covered rack over boiling water. (6) Serve hot with dipping sauce. NOTES These little gems would probably go just fine with a favor- ite hoisin or chili dipping sauce. The steamer racks I recommend are the Chinese bamboo ones. You can stack them quite nicely (I find that three racks work well) and they sit at just the right height above the boiling water in a wok. The real advantage is that water will not condense on your food if you use a bamboo steamer. The dipping sauce is an adaption of one served at the Phoenix Vietnamese restaurant in Saint Paul Minnesota; it was originally served with eggrolls, but works splendidly with these dumplings. The original recipe calls for ground pork, but I find ground turkey preferable. The flavor is lighter and the calories far fewer. Pork is fine, though, and even hamburger could be used in a pinch. RATING Difficulty: easy, but tedious. Time: 45 minutes prepara- tion, 15-20 minutes cooking. Precision: approximate meas- urement OK. Title: Chinese Pasta Salad Categories: Chinese, Salads, Pasta Yield: 6 servings 1 1/2 c Snow Peas 9 oz Rice Vermicelli Red Pepper Sliced Thin 1/2 English Cucumber Sliced Thin 6 oz Cooked Shrimp 6 oz Crabmeat 1 tb Fine Chopped Fresh Ginger 1 Chopped Garlic Clove 2 tb Sesame Oil 1/2 ts Black Pepper 1 1/2 ts Salt 2 tb Lemon Juice 3 ts Vegetable Oil 1 ts Red Wine Vinegar Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. Subject: Potstickers Recipe Lines: 39 Responding to: freemans@cs.colostate.edu (stephane freeman) hi! I was wondring if anyone out there had a recipe for potstickers? Certainly. This recipe can be made in a wok, a skillet or a frying pan: Potstickers No. 2561 Yields 24 Potsticker 6 oz Lean Pork, Ground 1/8 tsp Salt 1 Cup Chinese Cabbage, 1/8 tsp Pepper Shredded 24 Won Ton Wrappers 1/4 Cup Celery, Chopped Fine - Water 1 Tbls Green Onion (w/top), 4 Tbls Peanut Oil Chopped Fine 2 Cups Chicken Broth 1 Tbls Soy Sauce - Soy Sauce 1 Tbls Cornstarch 1/4 tsp Ginger, Ground Combine the ground beef, cabbage, celery, onion, the measured amount of soy sauce, cornstarch, ginger, salt and pepper. Cut the won ton wrappers into 3" rounds using a cutter. Spoon about 1 1/2 teaspoons of the pork mixture onto each wrapper. Brush the edges of each wrapper with water. Fold the wrappers in half. Seal the edges with the tines of a fork to make the potstickers. Heat the frypan to 375 degrees. Add half the peanut oil. Add the potstickers. Cook until the bottoms are golden (about 3 minutes). Turn. Add the broth. Cover. Simmer until the potstickers are tender and the broth has all evaporated (about 10 minutes). Uncover. Continue cooking until the bottoms of the potstickers are golden, adding more oil if needed. Serve hot with soy sauce on the side. ~Subject: Potstickers ~Lines: 40 Chicken Potstickers ------------------- 1 1/2 lbs. ground chicken(great with ground turkey also) 1/2 cup finely chopped red bell pepper 1/2 cup shredded green cabbage 1/3 cup chopped green onions 2 tsp. chopped gingerroot 1 tsp. sesame oil 1/4 tsp. white pepper 1 egg 1 package of round wonton skins 2 cups chicken broth 4 tsp. soy sauce Mix all ingredients except wnoton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon of mixture on center of skin. Pinch 5 pleatson edge of one half of circle. Fold circle in half over mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and mixture. Spray 12-inch skillet with nonstick cooking spray (I have also just used a pat of butter). Heat over medium heat. Cook 12 potstickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of broth and 1 teaspoon of soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining potstickers, broth and soy sauce. This recipe is extremely flexible. I have left out just about all of the ingredients(1-2 at a time)at one point or another. I also like to add some terriyaki sauce or even worchestershire sauce to the mixture. Subject: Chinese Pan fried dumplings Lines: 45 Dumpling wrap's are readily available from chinese grocery stores. But keep in mind to purchase the large white round blister packed wraps (as they are usually sold here in Toronto). The wraps in question are also pretty thick compared to any other wraps you see on the fridge/freezer shelf section. Filling, 1/2 lb of ground pork 2 ounces of baby shrimp 2 or 3 shitake mushrooms diced 1/2 of a green onion finely chopped 1 TBSP of light soy sauce 1 TBSP of oil of your choice salt and pepper Mix all the above ingredients together and depending on the size of your wraps, use either teaspoon of tablespoon to fill the wraps. Fill and fold it into a half moon shape. From here, you just fry them up on a low to medium heat for about 10 minutes, flipping every so often. Keep in mind that you'll also have to be careful about making sure the pork is well done too. You can also steam or deep fry them too. As for sauces... 1 oz of light soy 1 oz of the cooking oil of your choice 1 Tbsp of sugar Mix the sugar and soy together, heat the oil up and then pour it into the sugar/soy mixture. I'm not sure why this is done, but I just remember my parents doing it that way. You might also want to try chinese chili sauce, rice vinegar (regular malt vinegar, the stuff you use on fish 'n chips is much better IMO.) ~Subject: Lumpia ~Lines: 33 Title: Lumpia Shanghai (Phillipine Fried Egg Rolls, Shanghai Sty Categories: Ethnic, Appetizers, Philippine Yield: 5 servings 1/2 lb Ground Lean Pork 1/2 lb Shrimp (Chopped fine) 1/2 c Water Chestnuts (chopped) 1/2 c Green Onions (chopped fine) 1 ts Salt 1 ts Black Pepper(freshly ground) 1 ea Egg 1 tb Soy Sauce 1 pk Lumpia Wrappers Or Egg Roll -Wrappers 1/2 c Cooking Oil Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper. Place a level tablespoon of filling on each egg roll wrapper, fold wrapper burrito style, tucking in the ends and seal with a few drops of water. Deep fry in hot oil and drain on paper towels. Serve with sweet and sour sauce. Subject: Pepper-Lime Turkey Stir-Fry Lines: 32 This is a recipe I came up with that was inspired by the Pepper-Lime Chicken Recipe in my Better Homes & Gardens New Cook Book: Pepper-Lime Turkey Stir-Fry Cut 1-1/2 lbs. turkey breast into strips or cubes suitable for stir-frying. Mix the following ingredients together in a cup or bowl: (I use a mug) 1/2 tsp. shredded lime peel 1/4 cup lime juice 1 tbl. cooking oil 2 cloves garlic, minced 1 tsp. black pepper 1/2 tsp. dried thyme 1/2 tsp. crushed basil 1/4 tsp. salt Pour about 1 tsp. of cooking oil into wok or frying pan with suitably high edges to stir-fry without losing all the meat over the edge. Let the oil get hot (I usually use a setting slightly above medium to cook). Add the turkey. Stir fry, pouring in a little of the mixture at a time periodically until the turkey is fully cooked. Add the rest of the mixture, if there is any left. Remove the turkey and put in a serving bowl. Serve hot with rice or pasta. Warning, it's somewhat spicy, so make sure you have something to drink. It's also really good! Subject: Shrimp and Noodle Stir-Fry Lines: 37 SHRIMP AND NOODLE STIR-FRY Preparation time: 10 minutes Cooking time: 7 minutes Yield: 2 to 4 servings 1 tablespoon Oriental sesame oil 1/2 to 1 teaspoon chili paste 12 ounces large, peeled shrimp 1 small red bell pepper, seeded, cut into slivers 1 package (7.7 ounces) stir-fry noodles, see note 1/4 cup chicken broth 1 tablespoon seasoned rice vinegar 3 green onions, cut into slivers 1/4 cup chopped fresh cilantro 2 tablespoons chopped peanuts or cashews 1. Place a large skillet over high heat. When it is hot, add the oil and chili paste. Let it sizzle for a minute, then add shrimp and bell pepper. Cook, stirring constantly, until shrimp turns pink, 2 to 3 minutes. 2. Add the noodles, chicken broth and vinegar; boil until liquid is slightly reduced, 1 to 2 minutes. Add the green onions and cilantro and remove from heat. Serve topped with peanuts. Note: Packaged, precooked stir-fry noodles are increasingly available at many supermarkets. We used Fortune Brand, carried in the refrigerator case. If they are not available, 2 cups of cooked linguine or soba noodles may be used instead. Minced Chicken with Lettuce 8 dried mushrooms 1 teaspoon cornstarch 2 teaspoons dry sherry 2 teaspoons water salt pepper 1 1/2 pounds boned chicken breasts, minced 5 tablespoons oil 1 teaspoon minced fresh ginger 2 cloves minced garlic 2 green onions, minced 2 small dried chiles (optional) 8 ounces canned bamboo shoots, minced 8 ounces canned water chestnuts, minced Cooking sauce 1 tablespoon soy sauce 1 tablespoon dry sherry 2 tablespoons oyster sauce 2 tablespoons water 1 teaspoon sesame oil 1 teaspoon sugar 2 teaspoons cornstarch Cover mushrooms with boiling water, let stand for 30 minutes; drain. Cut off and discard woody stems. Mince; set aside. Combine cornstarch, sherry, water, soy, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes. Heat wok over high heat. Add 3 tablespoons oil, add chicken and stir-fry 3 minutes. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chiles and onion; stir-fry 30 seconds. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 minutes. Return chicken to pan; stir in cooking sauce. Cook until thickened and hot. To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some chicken, then wrap up in lettuce.