Asparagus with Cashews
Ingredients:
1 1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root; finely chopped
1/2 cup roasted cashews; coarsely chopped
1 tablespoon soy sauce
Directions:
Cut asparagus diagonally into 2 inch pieces.
Heat the oils together in a wok over high heat.
Add the ginger and stir fry for one minute. Add the asparagus and stir fry until tender but still crisp 4 to 5 minutes.
Stir in the cashews and soy sauce. Serve immediately. Serves 6.
Bean Curd with Crab
Ingredients:
12 oz (350 g) fresh bean curd (tofu)
2 oz (50 g) crab meat and eggs
4 1/2 tbsp (140 ml) vegetable oil
2 tsp scallions, chopped
5 tsp soy sauce
1/2 tsp salt, or to taste
2 tsp sugar
5 fl oz (150 ml) high stock
1 tbsp cornstarch (cornflour) dissolved in 1 tbsp water
2 tsp rice wine
1/2 tsp ginger, chopped
1/8 tsp MSG
Directions:
1. Cut the bean curd into 1/2 inch (1 cm) cubes.
2. Heat 3 tbsp of the oil in a wok until the oil surface ripples. Add 1 tsp of the scallions, the bean curd, soy sauce, 1/2 tsp of the salt, sugar, and 3 1/2 fl oz (100 ml) of the stock. Bring to a boil and simmer over low heat for 3 minutes. Turn the heat to high and add the MSG and 2 tsp of the cornstarch-water mixture. Cook, stirring, until thickened. Pour into a dish.
3. Heat the remaining 1 1/2 tbsp of oil until the surface ripples. Add the remaining 1 tsp of the scallions, the ginger, crab meat and eggs, and the remaining 1/4 tsp of salt. Stir-fry briefly and add the remaining 1 1/2 oz of stock. Bring to a boil and add the remaining of the cornstarch-water mixture. Cook, stirring, until thickened. Pour over the bean curd, and serve.
Creamy Curried Chicken
Ingredients:
1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh ginger, chopped
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre) vegetable oil for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock
3 tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded and chopped
1/4 tsp. MSG (optional)
Directions:
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not
browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG
(optional), potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste
to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.
Tofu Fa (Soybean Jelly)
Ingredients:
11 ounces (about 1 lb) soy beans
water for soaking beans
7 cups water
edible terra alba* (about 1 teaspoon)
1 tablespoon cornstarch
Syrup:
10 ounces sugar or brown sugar
1 cup water
2 pieces lemon or a little vinegar
Directions:
Rinse the soybeans until the water runs clear. Put the beans in a pot and add water. (The water should be three times the amount of the soybeans).
Soak the beans until they expand to 2 or 2 1/2 times their original size.
For the syrup: Bring the sugar to a boil. Add the water and lemon or vinegar and set aside. (Note: some Cantonese recipes call for a bit of ginger; you can also add a pinch of white pepper).
Mix 1/2 cup water with the cornstarch and terra alba and set aside.
Drain the beans and discard the soaking water. Add 6 more cups of water. Blend the soy bean and water mixture (if using a small blender you will have to do this step in batches).
Use a gauze such as cheesecloth to squeeze out the liquid. Retain the liquid and remove the dregs (sediment) from the processed soybean/water mixture.
Pour the liquid (soybean milk) into a pot. Add 1/2 cup water and cook on low heat until it comes to a boil and is foaming nicely.
Remove from the heat and filter out any scum, using the gauze again if necessary.
Return to the pot and bring to a boil again, adding the edible terra alba when boiling.
Turn off the heat but do not move the pot (never move the soymilk until it has jelled). Cover with a towel for about thirty minutes.
Drain off any scum. Add the syrup and serve.
*Edible terra alba is used as a food binder. You can substitute gypsum.
Note: You can add other flavors like chocolate, sesame or peanut, just grind to a powder and cook with the milk or spread on top. Also, a quick and easy way to make tofu fa is simply to add soybean milk (available at Asian markets) to the edible terra alba and any toppings or syrup that you would like.
Egg Rolls
(Egg rolls make a great snack, appetizer, or addition to a meal. This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll)
Ingredients:
1 package egg roll wrappers (4 1/2" by 5 1/2")
- Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
- Pork Seasonings:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy Mixture:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
- Oil for stir-frying:
2 to 4 cups oil for deep-frying
Directions:
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables, and the gravy mixture.
Heat wok and add oil. When oil is ready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts.
Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in
the wok. If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to form a "well" in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
Wrapping:
Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.**
Deep-frying:
When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray
lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat
them on low heat for 10 minutes on each side. Serve with Sweet and Sour Dipping Sauce.
*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.
**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.
Cooking Tips: What do I buy first? - Getting ready to cook Chinese food
"The way you cut your meat reflects the way you live."
-------- Confucius, Ancient Chinese Philosopher Preface
So you've decided to finally take the plunge and start cooking Chinese food. Now all you need to do is make sure your pantry is stocked with the right equipment and ingredients. However, a quick look through any Chinese cookbook makes it clear that this could be an expensive - not to mention time consuming - proposition. Is it really necessary to embark on a frantic search through Chinatown for exotic sounding ingredients such as lily buds, shark's fin, and winter melon, not to mention splurging on fancy
gadgets such as ginger graters and garlic crushers?
For the most part, no. However, there are several basic ingredients that you will use over and over in Chinese cooking. When it comes to cooking equipment, a wok has numerous advantages - besides requiring less oil and distributing more heat than a frying pan, its unique concave shape makes stir-frying easier. Not to mention that you get a stir-fry pan and deep-fryer rolled into one.
By contrast, a cleaver is optional for the beginner. I once took classes from a Cantonese woman who used a conventional knife for all her slicing and dicing, bringing out the cleaver only when some heavy duty chopping was required. It's nice to have, but not essential.
Here is a list of the basic ingredients and utensils you need to cook Chinese food:*
Ingredients
Celery- Regular celery works well in stir fries.
Chinese Rice Wine - It adds flavor and is good for removing strong odors, such as fish.
Chinese Dried Black Mushrooms - Found in bins in Asian markets. Cheaper brands work fine in soups and stir-fries
Cornstarch - Used in stews, marinades, and as a thickener. Can substitute for tapioca starch in recipes.
Garlic - Along with ginger, it is often used to season cooking oil.
Gingerroot - Always use fresh ginger unless the recipe states otherwise.
Green Onion (Also known as spring onions) - Often used as a garnish. If, like me, you don't care for the taste of raw green onions, combine them with the other ingredients in the wok just before serving.
MSG (Monosodium Glutamate) - Optional. If a recipe calls for MSG and you don't want to use it, try a bit of sugar as a substitute. If you're out of MSG, substitute Accent.
NOTE: Some people claim that they are allergic to MSG. Read more about it now.
Oyster Sauce - The cheaper brands are fine for use in stir-fries; stick to the more expensive brands for dips.
Rice - Long grain for meals; short grain or "sticky" rice for desserts or snacks. For something different, try a scented rice, such as jasmine
Sesame Oil - Used as a flavoring in stir-fries and soups.
Soy Sauce - both light and dark. The bottles are not always clearly labeled, but you can tell by holding it up to the light - dark soy sauce is thicker and darker.
Vegetable Oil for frying - It's healthier and has a higher smoking point than peanut oil. Also, peanut oil goes rancid sooner, which can be a problem if you don't cook Chinese food often.
Cooking Utensils
Chopsticks - Use in the kitchen for stir-frying and mixing ingredients
Cutting Board - Wood or acrylic are best
Knife - for cutting and chopping
Wide blade Spatula - for stir-frying
Wok - Carbon Steel is best**
*(I'm assuming you already have other basic cooking tools and supplies)
**For electric ranges, it is better to have a flat-bottomed wok, as a round-bottomed wok may reflect back and damage the heating element.
And that's everything. Of course, you'll want to add items as you go along - such as a cleaver and a bamboo steamer - but this will get you started. There are many dishes you can prepare with these basic supplies.
A Few Tips
If possible, go to an Asian marketplace for Asian vegetables. They will be less expensive, and the produce may be fresher.
When preparing a dish, put all your cut vegetables on a large platter. (A flat baking tray is ideal.) When stir-frying, the individual vegetables are added separately, ensuring that none are overcooked or undercooked. However, if you put the vegetables on separate plates until needed, you'll wind up with a lot of extra dishes to wash.
Don't put any condiments on the table. In many restaurants in Asia, the chef will become quite upset if he sees a customer drowning the food in soy or Worcestershire sauce. Chances are, if you leave the condiments in the cupboard your family won't even miss them.
Source : www.chinesefooddiy.com
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