Category Archives: Chinese Recipes

1-pound boneless chicken meat, cut in 1/2 inch cubes

MARINADE
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 egg white
1 tablespoon peanut oil

2 tablespoon peanut oil
1 yellow onion, peeled and cut into (-inch pieces)
1 tablespoon ginger, chopped fine
6 cloves garlic, chopped fine
3 tablespoons fermented black beans (dow see)
rinsed in plain water and mashed with the garlic/ginger and 2 tablespoons
dry sherry or Chinese rice wine
2 green sweet bell peppers, cored and cut julienne

FINAL SAUCE
1 tablespoon light soy sauce
2 tablespoons dry sherry or Chinese rice wine
1/2 cup chicken stock, low sodium
1 teaspoon brown sugar

2 tablespoons green onion and cilantro.

Add chicken to marinade for 15 minutes. Heat a wok
and add 1/2 tablespoon of oil. Drain the marinade from the chicken
and reserve. Brown the chicken pieces well in the wok, then remove
and set aside.

Heat oil wok again and add the remaining 1/2 tablespoons of oil. chow
the garlic/black bean mixture for a moment and add the onions and the dow see mashed
with the sherry. Chow for a moment and add the green peppers. Return
the chicken to the wok along with the reserved marinade. Add the ingredients
for the final sauce. Stir well. You may wish to thicken this dish with 1/2 tablespoon of
cornstarch mixed with an equal amount of water. Add it after the final
sauce is hot. Stir well again and serve, topped with green onions and cilantro.

2 1/2 tbs peanut oil
3/4 lb or less shrimp, cleaned and butterflied
1/4 ground pork or chicken
1 small onion cut into 1 1/2 inch pieces
1 small red pepper cut in 1 1/2 inch pieces
1 large whole green onion, thinly sliced
1 egg, lightly beaten

Seasonings:
4 cloves garlic minced
3 thin slices ginger, finely minced
2 tbs fermented black beans, rinsed, drained

Cooking sauce
1 cup chicken stock
2 tbs dry sherry
1 1/2 tbs soy sauce
1 tsp sesame oil
2 tsp tapioca (or corn) starch

Combine seasonings and slightly crush with mortar and pestle. Set aside.
Combine ingredients in Cooking Sauce. Set aside.

Heat 1 tbs oil in wok. Add onion and red pepper and stir-fry 1-2 min until color brightens. Remove from wok and keep warm. Heat 1 tsp oil in wok. Add shrimp and stir-fry until shrimp are opaque and not quite done, being careful not to overcook. Remove and set aside. Heat 1 tbs oil in wok. Add pork or chicken and stir-fry 1 min. Add seasonings, and cook 2 min. Return shrimp and vegtables to wok. Stir cooking sauce and add to wok. Stir-fry until thickened. Turn off heat. Add green onion and egg. Stir until egg begins to set. Serve.

Serves 4

Vegetables:
1 medium red pepper, cut into 1 inch pieces
6 green onions, cut into 1 inch pieces
5 hot dried chilis

Meat:
1 lb Chicken breasts cut into 1/4 inch strips
or 1 lb flank steak cut into 1/4 inch strips
1 tbs light soy sauce
2 tsp dry sherry
2 tsp tapioca starch

Seasonings:
3 cloves garlic, minced
1 tbs ginger, minced
1 tbs orange or tangerine peel, grated or minced

Sauce:
1 tbs light soy sauce
6 tbs dry sherry
1 ½ tbs sesame oil
1 tbs hosin sauce
1 tbs rice wine or white vinegar
2 tbs tomato sauce or 1 tbs sweet chili sauce with garlic or Ketchup
½ tsp Chinese chili sauce (hot)
1 tsp tapioca starch

3 tbs cilantro, finely chopped
1 green onion, finely chopped
2 tbs peanut oil

Combine chicken, dry sherry, soy sauce, and tapioca starch and set aside 15 min. Combine all sauce ingredients. Add 1 tbs oil to hot wok. Add hot chilis and stir-fry until they turn black. Add red pepper and stir-fry until almost done. Add green onion and continue stir-frying until done. Remove from wok and keep warm. Add 1 tbs oil to wok. Add chicken so it forms a single layer at bottom of wok. Let cook 1 min, then turn over and cook another min. Add garlic, ginger and tangerine. Continue stir-frying until done. Return peppers and green onions. Add sauce and continue stir-frying until sauce is somewhat thick. Remove from heat. Garnish with green onion and cilantro.

Serves 4

3/4 pound flank steak, thinly sliced across the grain
2 tbs dark soy sauce
2 tbs Chinese rice wine or dry sherry
1 tsp tapioca (or corn) starch

1 1/2 tbs oil
2 tbs minced garlic
10 small dried red chilies
10 green onions, cut into 3-inch pieces
2 tbs hoisin sauce
1 tbs soy sauce

Thinly slice meat across the grain, about 1/8 inch thick. Combine 2 tablespoons dark soy sauce, Chinese rice wine or dry sherry, and 1 teaspoon tapioca starch in a bowl, add beef and stir to coat. Let stand for 10 minutes.

Add 1/2 tablespoon oil to wok and add garlic and chilies. Stir for about 10 seconds and add green onions; stir-fry for 1 minute more. Remove vegtables from pan. Place wok over high heat and add 1 tablespoon oil. Add beef and stir-fry for 2-3 minutes. Return vegtables to wok and add hoisin sauce and soy sauce. Heat thoroughly and serve.

Serves 4

1 lb shrimp, shelled, deveined
¼ lb snow peas
4 bok choy stalks
3 green onions, cut diagonally

Seasonings:
3 cloves garlic, finely chopped
3 thin slices fresh ginger, peeled and finely minced

Sauce:
1 tsp chili paste with garlic (very hot, be careful)
3 tbs dry sherry
4 tbs tomato sauce
2 tbs oyster sauce
1 tbs thin soy sauce
2 tsp rice vinegar
1 tsp sesame oil

1 tbs tapioca starch mixed with 2 tbs water
2 tbs peanut oil

Preparation:
Cut shrimp in half down through vein and set aside. Clean snow peas by snaping off ends and drawing ends along the top ridge to remove fibers. Put in water to crisp. Cut bok choy in sharp diagonal, rotating stem a half a turn each cut. Combine seasonings. Combine sauce ingredients. Drain snow peas. Combine vegetables.

Heat oil in wok. Add shrimp, cook until shrimp just loses raw outside color. Remove and cover shrimp with wok top to keep warm. Heat oil in wok. Add seasonings, cook 30 seconds, add vegetables. Stir-fry until snow peas turn a bright green. Pour sauce around edge of wok. Return shrimp. Thicken sauce with a little of tapioca starch. Taste and adjust seasonings as needed. Serve.

Serves 4

1 tbs dry sherry
1 tbs light soy sauce
1 lb or less shrimp, cleaned, deveined, butterflied
2 tbs peanut oil
2 tbs fermented black beans, rinsed, drained
3 cloves garlic, finely minced
2 slices of minced ginger, finely minced
1 small green pepper, cut into 1 inch pieces
1 medium carrot, thinly sliced
1 large onion cut in wedges, with layers separated
1 green onion finely chopper
2 tbs cilantro finely chopped

Sauce:
½ tsp crushed red pepper
½ tsp peanut oil
2 tbs light soy sauce
2 tsp tapioca starch
2 ½ tbs white wine vinegar
½ cup chicken broth

Combine light soy sauce, dry sherry and shrimp and let stand for 15 minutes. Combine ingredients in cooking sauce. Wash pepper and cut into 1 inch pieces. Combine black beans, garlic, and ginger in mortar and pestle. Crush together and set aside.

Heat oil in wok. Add onion, carrot, green pepper and stri-fry until charred. Remove and keep warm. Heat oil in wok. Add shrimp and stir-fry until almost done. Add black bean mixture. Stir-fry, a few seconds. Return onion, carrot and green pepper to wok, stir-frying to mix ingredients. Add cooking sauce. Cook until thickened. Garnish with chopped green onion and cilantro. Serve.

Serves 4

2 tsp tapioca starch
1 tbs light soy sauce
2 tbs dry sherry
¼ tsp each salt and pepper
1 lb flank steak, cut into 2 x 1/4 inch strips
2 tbs peanut oil
2 tbs fermented black beans, rinsed, drained
3 cloves garlic, finely minced
2 slices of minced ginger, finely minced
1 small green pepper, cut into 1 inch pieces
1 medium carrot, thinly sliced
1 large onion cut in wedges, with layers separated
1 green onion, finely chopped
2 tbs cilantro, finely chopped

Sauce:
½ tsp crushed red pepper
½ tsp peanut oil
2 tbs light soy sauce
2 tsp tapioca starch
2 ½ tbs white wine vinegar
½ cup chicken broth

Combine tapioca starch, dark soy sauce, dry sherry, salt, pepper and flank steak strips, and let stand for 15 minutes. Combine ingredients in cooking sauce. Cut pepper into 1 inch pieces. Combine black beans, garlic and ginger in mortar and pestle. Crush together and set aside.

Heat oil in wok. Add onion, carrot and green pepper and stri-fry until charred. Remove and keep warm. Heat oil in wok. Add flank steaks strips so they form a layer at bottom of wok. Let cook 1 minute, and turn over and continue cooking 1 minute. Add black bean mixture. Stir-fry, until flank steak is done. Return onion, carrot, green pepper to wok. Add cooking sauce. Cook until thickened. Garnish with chopped green onion and cilantro. Serve.

Serves 4