Kung Pao Beef

Ingredients:

• 1 1/2 lbs. flank steak, sliced diagonally into bite-size pieces
• 1/2 tsp. salt
• 1 egg white
• 1 tbsp. cornstarch
• 4 tbsp. peanut oil, divided
• 1/2 c. skinless roasted peanuts
• 10 whole dried red chili peppers
• 2 scallions, cut into 1/2" lengths
• 2 cloves garlic, minced
• 1/2 c. water chestnuts, diced

Sauce:

• 1 tsp. chili paste with garlic
• 2 tbsp soy sauce
• 1 tbsp Sherry
• 1 tsp. rice vinegar
• 1 tsp. sugar
• 1/4 c. chicken broth
• 1 tsp. cornstarch
• 1 tsp. sesame oil

Instructions:

1. Combine beef, salt, egg white, and cornstarch. Mix well by hand, and set aside.
2. In a small bowl, blend all sauce ingredients. Set aside.
3. Add 2 tbsp oil to heated wok, and stir fry beef, until it loses its pink color. Remove to serving bowl.
4. Add 2 more tbsp oil to same wok. Toss peanuts and chili peppers in the wok, and stir fry until peppers turn dark red. Remove from wok, and add to beef.
5. Lower heat. If necessary, add more oil. Stir fry scallions and garlic for
   several secs. (Do not let garlic burn.)
6. Return beef, peanuts, and peppers to wok, and stir fry a few secs, to combine.
7. Add water chestnuts, and combined sauce ingredients, and stir fry until heated through, and thickened.

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Shrimp In Chinese Lobster Sauce

Ingredients

      1    ingredients:
      1 lb jumbo shrimp (21-25 per
           -pound)
      1 tb fermented black beans
      2    garlic cloves, minced
      1    quarter-sized slice fresh
           -ginger, p; eeled, minced
      1 tb shao hsing rice wine, or dry
           - sherry
      2 tb peanut or corn oil
    1/2 ts salt
      6 oz ground pork butt
      1 sm onion, cut into 1-inch cubes
      1    bell pepper, cut into 1-inch
           - cubes
    1/2 ts sugar
      1    big pinch white pepper
    1/2 tb light soy sauce
    3/4 c  chicken stock
      2 ts cornstarch, blended with i
           -tablespo; on water
      1 lg egg, lightly beaten
      1    green onion, chopped
      1 ts asian sesame oil

Instructions

1. Shell and de-vein the shrimp. Butterfly shrimp by slicing them down
2. the length of the back, stopping just above the tail. Rinse with cold
3. water and blot dry.
4. Cover the black beans with lukewarm water; let soak for 5 minutes.
5. Drain. Combine with the minced garlic and ginger; gently crush into a
6. paste. Mix in the wine; set aside.
7. Place a wok over medium-high heat. When hot, drizzle in half of the
8. oil. Add the shrimp and stir-fry until they begin to curl and turn
9. bright orange, about 1 minute. Remove to a dish and keep warm.
10. Reheat wok over medium heat; add remaining tablespoon of oil and the
11. salt. Add the black bean paste and saute a few seconds until it
12. becomes aromatic. Increase heat to medium-high. Add the pork and
13. stir-fry until the morsels are no longer pink, about 3 minutes.
14. Add onions, peppers, sugar, white pepper and soy sauce; toss together
15. until the vegetables begin to soften, about 1 minute. Add the stock
16. and keep tossing until it comes to a boil.

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Szechuan Beef Stir-Fry

Ingredients:

• 1 lb. beef flank steak
• 2 tbsp. soy sauce, low sodium
• 4 tsp. Oriental dark roasted sesame oil, divided
• 1 1/2 tsp. sugar
• 1 tsp. cornstarch
• 2 cloves garlic, crushed
• 1 tbsp. fresh ginger root, minced
• 1/4 tsp. red pepper pods, crushed
• 1 sm. red bell pepper, cut into 1-inch pieces
• 8 oz. frozen baby corn, defrosted
• 1/4 pound pea pods, julienned

Instructions:

1. Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips.
2. Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
3. Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.
4. Add bell pepper and corn; stir-fry 30 seconds.
5. Remove vegetables. Stir-fry beef strips (half at a time) 2 to 3 minutes.
6. Return vegetables and beef to wok and heat through. Serve with hot cooked rice.

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Ingredients:

• 4 lb. ground beef
• 4 eggs, beaten
• 1 1/2 c. fine bread crumbs
• Salt, pepper, garlic to taste

Sauce:

• 3 c. catsup
• 3/4 c. brown sugar (more, if wish)
• 1/2 c. white wine vinegar
• 1/2 c. soy sauce

Instructions:

1. Mix meat, eggs, seasonings and bread crumbs. Shape into balls, sauté until brown, drain.
2. Combine sauce ingredients and put over balls. Simmer 30 minutes. Serve hot!

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Gingered Chinese Noodle Soup

Ingredients

(3 servings)
3 oz Cellophane noodles
2 tb Vegetable oil
1 ea Medium onion, sliced
2 ea Thin carrots sliced diagonal
1 ts Minced fresh ginger
3 c Chicken stock
1 1/2 c Water
1 c Ham cut into julienne
1 c Shredded watercress leaves
1/2 c Thinly sliced mushrooms
1 c Snow peas
1 ts Oriental sesame oil
1 ts Rice vinegar
2 ea Green onions thinly sliced
1 tb Soy sauce


Instructions

1. Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. 
2. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. 
3. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. 
4. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. 
5. Adjust seasoning. Serve in deep bowls, sprinkle with green onions.

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Orange Beef

Ingredients:

• 1/2 lb. top round steak
• 2 tbsps. sherry
• 2 tbsps. cornstarch
• 2 egg whites
• 6 tbsps. peanut oil
• thin slices of orange rind (orange part only) or more
• 5 dried red chili peppers, broken into pieces 8
• 1 1/2 cups beef stock
• 2 tbsps. soy sauce
• 1 tsp. sugar
• 1 1/2 tbsp. cornstarch
• 1 tsp. red wine vinegar fresh ground black pepper to taste

Directions:

1. 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 2x2−inch pieces.
2. Heat 4 tbsps. peanut oil in wok. Fry beef quickly, just until crispy and browned, remove to wok rack to drain.
3. Add remaining 2 tbsps. 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.
4. 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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Chinese Vegetable Miso Soup

Ingredients

(6 servings)
1 tb Sesame oil
2 ea Celery stalks, sliced
1 md Carrot, sliced
2 ea Garlic cloves, minced
1 c Vermicelli
1 md Turnip, diced
2 bn Scallions, chopped
1 1/2 c Mushrooms, chopped
3/4 c Snow peas
1 c Mung bean sprouts
2 tb Dry sherry
1 tb Rice or white vinegar
2 ea Tofu cakes, diced
4 tb Miso


Instructions

1. Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside.
2. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat.
3. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.

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