From: Joel.Ehrlich@salata.com (Joel Ehrlich) Reply-To: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: COLLECTION(9) Chinese Entree Recipes Date: 29 Apr 1995 20:18:45 -0600 Organization: Salata Message-ID: Responding to: cmelch@vax2.concordia.ca (clau) CM> Would anybody out there have a scrumptious Chinese entrees? I CM> would love recipes with lots of veggies, chicken and sometimes beef. CM> I'm looking for some new ideas. I hope you find at least one new idea in this collection. Chicken w/Tangerine Flavor No. 1997 Yields 4 Servings 1 Tangerine, Peel Only, 3 Tbls Hoisin Sauce Dried for 24 Hours 3 Dried Chili Peppers, 1 1/2 Tbls Vegetable Oil Broken in Half 3 1/2 lb Frying Chicken, Cut 2 Tbls Vinegar Into Small Pieces 1/4 Cup Chicken Broth 1 LARGE Onion, Sliced 1/4" 1/4 Cup Bamboo Shoots, Sliced Thick 1/4 lb Snow Peas, Steamed & BRAISING LIQUID: Cut in Half Diagonally 4 tsp Soy Sauce BINDER & SEASONINGS: 4 tsp Dry Sherry 2 tsp Cornstarch 1/4 tsp Sugar 2 tsp COLD Water 2 Cloves Garlic, Peeled & 1/2 tsp Sesame Oil Flattened 1 Slice Ginger Warm a large frying pan or a wok over high heat. Pour the oil into the pan. Swirl the pan to coat the entire inside surface. Add the chicken. Add the onion. Saute until the chicken is browned on all surfaces. Transfer to a (3 1/2-4 quart) casserole using a slotted spoon. Combine all the ingredients for the braising liquid except the bamboo shoots and snow peas with the chicken and onion. Add the tangerine peel. Bring to a boil. Reduce heat to medium low. Cover. Simmer for 20 minutes. Add the bamboo shoots. Turn the chicken pieces over. Simmer another 20 minutes. Discard the ginger. If there seems to be too much liquid, transfer the liquid to a saucepan and reduce as required. Return the liquid to the casserole. Add the snow peas. Combine the cornstarch and cold water. Mix into the chicken. Stir in the sesame oil. Simmer until the sauce is slightly thickened. Serve hot. Chinese Pork & Peppers No. 1760 Yields 2 Servings 2 Cups Onion, Chopped 1 Tbls Ginger 2 tsp Canola Oil 1/4 tsp Hot Red Pepper Flakes 1 Clove Garlic 3 Tbls Dry Sherry 8 oz Pork Tenderloin 1 Tbls Soy Sauce 4 Cups Red, Yellow & Green 2 Tbls Water Bell Peppers, Sliced 1 Tbls Cornstarch Thin 1/2 Cup Beef Broth (salt free) 1 Cup Mushrooms, Sliced Stir fry the onions in a non-stick skillet or wok. Mince the garlic and add to the wok. Trim the fat from the tenderloin and cut into 2" or 3" long strips, 1/4" wide Add to the pan and stir fry until browned on both sides. Wash, trim, seed and slice the bell peppers into 1/4" wide strips. Grate the ginger. Add the mushrooms, ginger, bell pepper strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the mushrooms begin to soften. Stir 1 tablespoon of water into the cornstarch to make a paste. Stir in the remaining water and the beef broth. Add to the wok. Cook over low heat, stirring, until the mixture thickens. Serve hot. Double Cooked Pork No. 3067 Yields 4 Servings 8 oz Pork 2 Tbls Sweet Flour Sauce 2 Green Bell Peppers, 1 Tbls Chili Nam Yuey Cored, Seeded & Cut 1 tsp Soup Stock Into 1" Squares 1 tsp Sugar 2 Cloves Garlic, Sliced 3 tsp Peanut Oil Rinse the pork. Place the pork in cold water. Bring to a boil over high heat. Boil until done (when a chopstick is pressed into the pork, no blood comes out) (about 20 minutes). Remove from the water. Cool completely. Slice very thin. Heat the wok. Add the oil once the wok is hot. Stir fry the pork slices until the fat part shrinks. Add the green peppers. Stir fry for a short time. Remove the pork and peppers from the wok. Add the sweet flour sauce and Chili Nam Yuey to the wok. Stir fry for a while. Add the soup stock and sugar. Mix thoroughly. Return the pork and peppers to the wok. Stir fry for a few minutes. Add the garlic. Stir fry for a few moments. Serve hot. Hot Garlic Eggplant No. 2602 Yields 4 Servings 1/3 Lb Ground Pork 2 tsp Sesame Oil 2 tsp Heavy Soy Sauce 1 tsp Sugar 1 1/2 Lb Oriental Eggplant, 3 Tbls Peanut OIl Trimmed 10 Cloves Garlic, Minced 1 LARGE Yellow Onion, Cut Into 1 Tbls Chili Paste w/Garlic 1/2" Cubes 1/2 tsp Ginger, Minced Fine 1/4 Cup Dry Sherry - Chicken Stock 3 Tbls Oyster Sauce 1 Tbls Heavy Soy Sauce Mix the pork and the first measure of soy sauce in a bowl. Set aside. Quarter each un peeled oriental eggplant lengthwise. Place the strips together and cut crosswise into 1/2" pieces. NOTE: If using a Globe eggplant, peel and cut into 1/2" squares. Transfer to a medium bowl. Blend in the onion. Combine the sherry with the oyster sauce, the second measure of soy sauce, sesame oil and sugar in another small bowl. Set aside. Heat the wok until it is very hot. Pour in the peanut oil. Add the garlic, chili paste and ginger. Cook several seconds - do not allow to brown. Add the pork mixture. Stir fry, pressing the pork against the sides of the wok until the meat loses its raw color. Add the eggplant mixture. Stir in the sauce, adding more sherry if needed to make the liquid cover about half of the stir fry mixture. Cover. Cook over high heat until the eggplant softens and is no longer raw tasting (about 3 minutes for oriental eggplant, 5 minutes for Globe eggplant). Add sherry or chicken stock as required if the wok dries out during this time. Continue cooking, uncovered, until most of the sauce has evaporated. Adjust seasonings. Serve at once. Mandarin Chicken (Sweet & Sour Chicken) No. 1577 Yields 4 Servings 1 3 lb Frying Chicken 3 Tbls White Vinegar Salt 1 1/2 Tbls Brown Sugar Pepper 1/4 tsp Salt Paprika 1 Tbls Cornstarch 1 1/2 tsp Peanut Oil 1/2 Cup Canned Mandarin 1/2 Onion, Diced Oranges, Drained 1/2 Green Bell Pepper, 6 Tbls Syrup from Canned Cored, Seeded & Mandarin Oranges Diced 3/4 Cup Tomato Catsup Preheat the oven to 350 degrees. Rinse the chicken and pat dry. Sprinkle with salt, pepper and paprika. Place the chicken skin side down in a (13" x 9") baking dish. Bake uncovered for 15 minutes. Remove from the oven. Drain off the liquid. Return the chicken to the oven. Bake another 15 minutes. Heat the oil in a medium saucepan. Add the onion and green bell pepper. Saute until just barely tender (about 3 minutes). Add the ketchup, vinegar, brown sugar and salt. Blend the cornstarch and the syrup from the mandarin oranges. Stir into the sauce. Cook, stirring steadily, until the sauce thickens and becomes smooth. Pour the sauce over the chicken. Bake until the chicken is tender (about 10 minutes). Add the mandarin oranges. Bake until the oranges are heated through (3-5 minutes). Serve. Stir Fried Chinese Chicken w/Cashews No. 3506 Yields 6 Servings 1 Egg White 2/3 Cup Unsalted Cashews 1 Tbls Soy Sauce 1 inch Square of Ginger, 1 Tbls Cornstarch Peeled & Quartered 1 1/2 Lb Chicken Breasts, 2 Scallions, Peeled & Skinned, Boned & Cut Sliced Into 1" Cubes 8 oz Canned Water Chestnut, 1/4 Cup Soy Sauce Drained & Sliced 1 tsp Cornstarch 1 Medium Green Bell Pepper, 1 Tbls Dry Sherry Cored, Seeded & Sliced 2 Tbls Cider Vinegar - White Rice, Cooked 1 tsp Sugar 1/4 Cup Peanut Oil Lightly beat the egg white in a small bowl. Add the first measures of soy sauce and cornstarch. Mix well. Add the chicken. Toss thoroughly. Let stand for 15 minutes. Combine the second measure of soy sauce, the second measure of cornstarch, the sherry, cider vinegar and sugar in a second small bowl. Mix very well. Set the sauce aside. Heat the oil in a large wok or skillet over medium heat. Add the cashews. Stir fry for about 1 minute. Use a slotted spoon to remove the cashews. Set aside. Discard 1/3 of the oil. Add the ginger, sliced scallions and water chestnuts to the wok. Stir fry for 1 minute. Add the chicken cubes, green pepper and sauce. Cook, stirring constantly, until thickened. Discard the ginger pieces. Return the cashews to the wok. Serve over hot, cooked white rice. Shrimp Shiu Mai (Open Face Dumplings) No. 2759 Yields 30 Dumplings 30 Won Ton Skins 1 tsp Dry Sherry 1 Lb Uncooked Shrimp, 1 tsp Sesame Oil Shelled, Deveined & 1/2 tsp Fresh Ginger, Minced Minced Fine 1/2 Cup Carrot, Slivered 1/2 tsp Salt 1 Green Onion, Minced 1/4 tsp Pepper, Ground Fine 1/4 tsp Sugar 8 Water Chestnuts, - Cornstarch Minced Fine - Soy Sauce 1 Tbls Light Soy Sauce - Hot Chili Oil 1 Egg White, Lightly - Vinegar Beaten - Hot Chinese Mustard 3 tsp Cornstarch Make a 3" round indentation on each won ton skin using a jar, beverage glass or can. Use the indentations as a guide to cut the won ton skins into circles (use scissors to actually cut the skins) - cut several skins at a time, don't worry about ragged edges. Combine all the remaining MEASURED ingredients in a large bowl. Blend thoroughly. Dust a length of waxed paper with cornstarch. Moisten one won ton wrapper with water. Place 2 level teaspoons of the filling in the center. Draw the edges of the won ton skin up around the filling. Set the dumpling in the hollow between your thumb and index finger. Gently squeeze the dumpling while while pressing on both the top and bottom at the same time. Pleat the top edge to form a narrow column with some filling showing at the top. Set the dumpling on the cornstarch covered paper. Cover with a dry kitchen towel. Repeat with the remaining dumplings. Bring water to a rapid boil in the steamer. Arrange the dumplings on a layer of aluminum foil. Transfer to the steamer tray. Cover. Steam until the shrimp has lost its raw color in the center (about 8 minutes). Serve immediately with the soy sauce, hot chili oil, vinegar and hot Chinese mustard. Shrimp w/Lobster Sauce No. 2978 Yields 4 Servings 16 3" Raw, Unshelled, Shrimp 1 Cup Lobster Sauce 2 Tbls Peanut Oil Shell, devein and butterfly the shrimp. (To butterfly - slice along the back about 3/4 of the way through the meat with a small paring knife). Spread the shrimp open. Cover. Set aside at room temperature. Heat the wok to medium high. Dribble the oil around the sides of the hot wok. Dump all the shrimp into the wok at once. Start tossing immediately. Keep the shrimp in motion so that they will cook uniformly. Remove to platter as soon as the shrimp begin to curl. Heat or prepare the lobster sauce. Add the shrimp to the completed sauce. Mix. Serve. Pork Shau Mai (Chinese Ravioli) No. 3515 Yields 30 Dumplings 3 Black Mushrooms, Dried 1 Tbls Cornstarch 1/3 Cup Canned Bamboo Shoots 1 Egg White 1/2 Lb Pork Loin, Ground 1 tsp Salt 1 oz Fatback from the Pork 1/2 tsp Granulated Sugar Loin (See Directions) 1/4 tsp White Pepper, Ground 1 tsp Sesame Oil 30 Won Ton Skins 1 tsp Rice Wine NOTE: The Pork should be ground fine along with the specified amount of the fatback. Cover the mushrooms with boiling water. Soak for 15 minutes. Drain. Trim off and discard the tough stem ends. Finely mince the mushroom caps. Set aside. Blanch the bamboo shoots in the boiling water for 1 minute. Drain. Pat dry. Mince finely. Set aside. Combine the ground pork, minced mushrooms and minced bamboo shoots in a large bowl. Add the sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper. Mix well. Form into 1" round balls. Set aside. Trim the corners from the won ton wrappers to form circles. Cover the wrappers with plastic wrap to keep them from drying out. Place a meatball in the center of each wrapper. bring up the sides of the wrapper to form an open-topped basket. Use a butter knife dipped in water to flatten the top of the meatball. Use the same technique to flatten the dumpling bottoms so they will stand up. Place the dumplings on a lightly oiled plate. Place the plate on a trivet or steamer rack set in a wok filled with 2" of boiling water. Cover. Steam until done (5-8 minutes). Serve hot. Joel ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. 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