Delicious Chinese Recipes

Switching gears from salad to Chinese, here are some delicious Chinese recipes for your palate.

My favorite Chinese restaurant - http://www.pfchangs.com

Enjoy:

ASSORTED VEGETABLES IN A CLEAR SAUCE

2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don't cut into center core). Carrots
should look like little flowers. Parboil turnip & carrots in stock until
barely tender. Remove from stock & plunge pieces into cold water;
drain.

Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together
fresh ginger root & Tientsin preserved Vegetable. In a small pan or
beaker on med heat, render pieces of chicken fat. Stir-frying: Add
peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat
or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &
water chestnuts, stir-frying until they are Hot. Add ginger mixture,
then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & Sugar;
bring to boil. Add turnips & carrots.

Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients
out of liquid, & dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick Soup. Recombine,
then mix in chicken oil. Place on serving platter.


AUTHENTIC FRIED RICE

2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. Serves 4.


BARBECUED LAMB ON SKEWERS

2 lb Stewing Lamb, cut in 1 1/4" cubes
1/2 tsp Cayenne and
4 tbsp Fresh lemon juice
1/4 tsp Salt
3 Cloves Garlic, minced
1 pinch Sugar
1 tbsp Hot Chili oil (or 1 tbsp Salad oil)

Combine all ingredients and marinate Lamb cubes for 2 hours in
covered bowl. Drain Lamb, reserving marinade for basting during
barbecuing. Skewer Lamb; you should have enough for two skewers
per serving. Barbecue until browned, but still juicy. Overcooking
will dull flavors. Serve with nang (Moslem Bread) or shao bing (baked
sesame rolls).

BEEF WITH BROCCOLI

1/2 lb broccoli (you may also substitute other vegetables if you wish)
15 oz of beef, cut length wise. (you could also use chicken, pork lamb
or a combination of meats)
1 egg white
1 tbsp cornstarch
1 1/2 tbsp of soy sauce
1/2 tsp salt
1 tbsp of dry sherry (may substitute with wine or beer)
1/3 cup of oil
1 clove of garlic smashed and minced
Green onions to garnish (chopped)

~~Sauce~~

1/4 cup of oyster sauce
1 tbsp seasme seed oil
1 to 1 1/2 tbsp soy sauce
1 tbsp dry sherry
pinch of sugar

~~Corn starch solution~~

1/3 cornstarch to 2/3 water
1/2 tsp MSG if wanted.
Can also add a little chicken stock too if desired

Marinate the meat in egg white, cornstarch, soy sauce, salt, and
Sherry; set aside for 10 minutes.
Blanch the broccoli untill 3 minutes,set aside.Heat 1/4 cup of oil in
your wok or pan and stir frie the beef, about 25 sec,no longer !
Remove and drain. Heat 3 tbsp of freash oil and heat throuh the
broccoli, coat completely with oil. Return the beef and then add the
sauce ingredients. Heat through. Thicken with cornstarch solution.


BRAISED CHICKEN DRUMSTICKS

8 Chicken fryer drumsticks
4 c Cold water
Cornstarch for dredging
1/2 c Dark soy Sauce
3 c Oil for deep-frying
1/2 c Rock Sugar
1 c Dried chestnuts
1/2 c Medium sherry
1 Five-spice bouquet (OR 1 tbsp Five-spice powder)
1/2 tsp Salt

At least 12 hours before cooking this dish, rinse several times then
soak dried chestnuts. After soaking, remove pieces of skin wedged in
nutmeat.

Deep-frying: In wok or similar pan, slowly heat deep-frying oil until
bubbles quickly form around chopstick held vertically in oil. Meanwhile,
dredge drumsticks in cornstarch; shake off excess starch. Deep- fry
drumsticks 2 at a time until brown, about 5 minutes. Remove from oil;
and place on absorbent paper towel to absorb grease.

Red-cooking: Put water in sandy pan or comparable Casserole dish;
add 5- spice bouquet, soy Sauce, sherry & salt (5-spice powder can be
substituted, though the final flavor will be less distinctive). Slowly
bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove
cover; discard bouquet; add salt & rock Sugar; dissolve rock Sugar.
You can stop here until near serving time. About 30 minutes before
serving time, add drumsticks & soaked chestnuts to Hot red-cooked
Sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for
another 15 minutes.

Sauce should have reduced by about 1/3, and become bright & thick.
To serve, prop drumsticks up around sides of sandy pot; spear
chestnuts with sate sticks or long toothpicks.


BROCCOLI WITH GARLIC SAUCE

1 c beef broth
1 c water
1 bay leaf
1 clove garlic,peeled
1 onion (minced)
2 tbsp minced celery leaves
1/4 tsp salt
1/8 tsp pepper
1/4 c heavy cream
3 Thin slices Lemon

Simmer all ingredients but the cream and lemon slices,covered for 20
minutes. Then strain into another saucepan. Add cream and heat over
lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot
with lemon slices on top of your cooked broccoli.

BUTTERFLY SHRIMP WITH SNOWPEAS

1/4 lb Fresh or frozen medium- Sized shrimp
2 Green onions
3 tbsp Peanut oil
1/3 lb Fresh snowpeas
1/2 c Chicken stock
8 lg Fresh or canned water Chestnuts
2 tsp light soy Sauce
1 tsp Dry sherry
1/2 c Unpeeled straw mushrooms
1/2 tsp Salt
2 tsp Fresh ginger, slivered
1 pinch Sugar
1 lg Clove Garlic, minced
Cornstarch paste

Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in
salted cold water for 1 hour. Drain straw mushrooms. Break off ends
of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail
intact. Deeply slit shrimp around upper curve (don't cut through),
deveining, & spreading shrimp almost flat.

Cut green onion on the bias in 2" lengths. Slice water chestnuts thinly
crosswise. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar.
Stir-frying: Swirl peanut oil into very Hot wok. When oil begins to
smoke, add shrimp & stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds;
add Garlic & ginger; stir-fry another 30 seconds. Add snowpeas &
water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring
to boil; keep tossing until snowpeas are bright green.

Push ingredients out of liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir briefly. Serve
immediately. Note: snowpeas should be slightly undercooked when
served.