All Recipes

Won Ton Soup

6 ounces pork, roughly chopped
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon Chinese wine or dry sherry
2 tablespoon light soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
3 cups chicken stock
finely chopped scallions, to garnish.

1. In a bowl, mix the chopped pork and ground shrimp with the sugar, rice wine or sherry, 1 T of the soy sauce, the scallions and chopped ginger. Blend well and set aside for 25-30 minutes for the flavors to blend.

2. Place 1 t of the filling in the center of each wonton wrapper.

3. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.

4. To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4-5 minutes. Add the remaining soy sauce and scallions, transfer to individual soup bowls and serve.

Reference : Recipes From eBook “A Taste Of China” by E-Cookbooks.net for Won Ton Soup

Vegetable Fried Rice China

1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs — lightly beaten
1 carrot — in 1/2″ cubes
1 red bell pepper — in 1/2″ cubes
1/2 cup frozen peas
4 cups cold cooked rice

Combine the first three ingredients for the sauce in a small bowl.
Mix to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.

Reference : Recipes From eBook “A Taste Of China” by E-Cookbooks.net for Vegetable Fried Rice China

Twice fried Shredded Beef

3/4 lb. Beef sirloin or flank steak

MARINADE:
2 tablespoons Dry sherry
2 tablespoons Soy sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
1 small Carrot
1 Green bell pepper
2 Ribs celery
1 small Onion

SAUCE:
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
2 teaspoons Sesame oil
1 teaspoon Sugar
1/2 teaspoon Chili oil
1/2 teaspoon Cornstarch

Trim and discard fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl.
Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees F.
Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside.
Cook remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute.
Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed.

Reference : Recipes From eBook “A Taste Of China” by E-Cookbooks.net for Twice fried Shredded Beef

Teriyaki Beef

1 lb. skirt beef steak
1 cup teriyaki sauce
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon fresh minced garlic
2 tablespoons oyster sauce
1 tablespoon black bean sauce
1/4 cup sesame oil
4 oz. onion (1/4″ slices)
6 oz. broccoli florets

Cut skirt steaks into 1″ cubes and combine all above ingredients in mixing bowl. Mix thouroughly and let marinate for at least a half hour at room temp. Refrigerate until needed.
When ready to cook, separate beef only from marinade (save everything else). In a wok, heat up about a 1/4″ of olive oil. Add beef and cook 3/4 done.
Add marinated vegetable (broccoli and onion). Cook until beef is done, then add approximately 1 cup (or as much as desired) of marinade to beef and veggies. Cook over low flame to slight boil.
Serve over rice with wonton noodles around edge of plate (or pasta bowl).

Reference : Recipes From eBook “A Taste Of China” by E-Cookbooks.net for Teriyaki Beef

Szechuan Pasta Salad

2 packs Angel hair pasta
1/2 lb. Turkey
2 Red bell peppers
2 medium Carrots
1 can Water chestnuts
6 Green onions
1 cup Miniature corn on the cob
1/4 lb. Snow peas
1 bunch Cilantro
4 tablespoons Toasted sesame seeds

DRESSING: – Szechuan Pasta Salad
2 cups Mayonaise
3/4 cup Soy sauce
2 tablespoons Szechwan hot oil
1/4 cup Sesame oil
1 tablespoon Dijon mustard
2 Garlic cloves

1. Cook angel hair pasta al dente.
2. Dice turkey, bell pepper and peeled carrots.
3. Drain and slice water chestnuts.
4. Remove stems from cilantro and use the leaves only save a little for the garnish.
5. Chop green onions.
6. Slice the cobletts.
7. Slice the snow peas on a diagonal into thin strips.
8. Toast the sesame seeds and reserve 1 TBSP. for the garnish.
9. Toss ingredients together.
10. Combine all dressing ingredients in food processor.
11. Add to salad and toss.
12. Garnish with toasted sesame seeds and cilantro.

Reference : Recipes From eBook “A Taste Of China” by E-Cookbooks.net for Szechuan Pasta Salad

Szechuan Chicken

1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4″ pieces
1 can bamboo shoots
12-15 dried hot peppers
cooking oil

Sauce:
6 tbsp. soy sauce
2-3 tbsp. cornstarch
2-3 tbsp. powdered dry ginger
3 tbsp. sherry

Mix the ingredients for the sauce in a bowl.
Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the peppers under medium-high heat and remove them to a plate. Add the cubed chicken and cook until pink color disappears (2-5 min). Remove the chicken from the wok. Add 1 tbsp. of oil to the wok, and add thecarrots. Stir-fry until carrots begin to soften. (If you prefer softvagetables, you can add several tablespoons of water to the carrots and steam them for 5 min. or so). Add the bamboo shoots and stir-fry 1-2 minutes.
Add the peppers, chicken, and the sauce to the wok. Stir over medium heat until the sauce thickens.

Reference : Recipes From eBook “A Taste Of China” by E-Cookbooks.net for Szechuan Chicken