| Recipes |
(Click on a dish in the image above to get the recipe!)
INGREDIENTS
1 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 (8 ounce) can water chestnuts, drained
1/4 cup chicken broth
1/2 cup peanuts
DIRECTIONS
Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.
INGREDIENTS:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
Sauce:
1/2 cup water
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 tablespoons fermented black beans
1 tablespoon minced garlic
3/4 pound snow peas
Oil for stir-frying, as needed
1 green onion, cut on the diagonal into 1-inch pieces
PREPARATION:
Cut the chicken breasts into 2-inch cubes. Marinate with the soy sauce and cornstarch for 15 minutes.
While the chicken is marinating, prepare the other ingredients.
In a small bowl, combine the water, rice wine or sherry, soy sauce and sugar.
Set aside.
Rinse and drain the fermmented black beans. Use a cleaver to chop into tiny pieces. Mash the beans. Mash the minced garlic and mix in with the mashed black beans.
In a medium saucepan or a second wok, steam the snow peas until they are tender but still crisp. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken cubes. Stir-fry until the chicken changes color and is nearly cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the black bean and garlic mixture. Stir-fry until aromatic. Add the chicken back into the pan and mix in with the black bean paste.
Add the sauce into the pan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Taste and adjust seasoning, adding soy sauce or salt and pepper if desired. Stir in the steamed snow peas and the green onion. Cook for another minute and serve hot.
INGREDIENTS:
2 cups mung bean sprouts
6 dried black mushrooms
1/2 red bell pepper
1 medium carrot
2 ounces canned bamboo shoots
2 1/2 tablespoons oyster sauce
1 tablespoon low-sodium chicken broth or water
2 teaspoons light soy sauce
1 teaspoon sugar
Salt and/or freshly ground pepper to taste, optional
18 – 20 spring rolls wrappers
1 egg, lightly beaten
2 tablespoons oil for stir-frying
4 to 5 cups oil for deep-frying, as needed
PREPARATION:
Vegetable spring rolls directions:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes).
Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.