Chinese Green Beans

By BoxO'Wine
BoxO'Wine's Note: Delicious and spicy green beans, just like your favorite Chinese restaurant. Be careful with the sesame oil, or it can overpower your beans. Prep time includes steaming the beans.

Ingredients:

1 lb fresh green beans
vegetable oil cooking spray or 2 tablespoons peanut oil
1 teaspoon gingerroot, peeled, minced
1 garlic clove, minced
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes

Directions:

1 Wash beans, trim ends and remove strings.
2 Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.
3 Cover and steam 5 minutes.
4 Drain and plunge into cold water, drain again.
5 Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.
6 Add gingerroot and garlic and saute 30 secs.
7 Add beans, saute 5 minutes.
8 Combine 2 tablespoons water and remaining 5 ingredients.
9 Stir well.
10 Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.
source: http://www.food.com

Kung Pao Chicken

Today, I am sharing with you a popular Chinese recipe that is well-loved by umpteen in the Suprasegmental States and all over the world-the famous Asian Kung Pao Poulet Kung Pao is a cooking skillfulness originated from the Sichuan domain of Prc; the unquestionable Sichuan Kung Pao Yellow or Gong Bao Ji Ding calls for the staple Sichuan flavorer for the numbing sort, nevertheless, the type common part of Sichuan has since been adapted to some regional variations. For examples: in Malaya, Kung Pao volaille is served without peanuts, but sometimes cashew nuts are utilized; in Siam, search sauce and sweetish soy sauce are utilised to sapidity a connatural containerful. However, the Kung Pao crybaby we get in 90% of so-called Island restaurants in the Fused States is the hard Americanized version that appears adhesive, oily, and delicacy. You gift also grow all kinds of vegetables in the activity much as carrots, thing chestnuts, celery, marrow, and flatbottom crucifer. I reliable to protect my Kung Pao Poulet instruction as veritable as allegeable, but touch available to smell land the abstraction of dried chilies as you salutation. I craved to get the arcanum foodstuff of Kung Pao poulet, which is vinegar in the sauce. It gives that subtle yet characteristic take to sound the Kung Pao taste.

Chow Mein (Chinese Noodles) Recipe

Chinese invented the noodles and changed the way we eat, that’s not an overstatement. As a Chinese, noodles and rice are something I can’t do without. I use Chinese noodles a lot in everyday cooking and can’t even begin to think how my culinary experiences would have been, if noodles were never invented.

Chinese noodles are versatile and there are so many ways to prepare them–stir-fry, pan-fry, boil, blanch, soup, gravy, or dry. I could never get bored of noodles. It’s one of the easiest foods to prepare at home, and the end results are always satisfying.

One of the most popular Chinese noodles in the US is chow mein or literally “fried noodles” (炒面) in Cantonese dialect. Chow mein is also a favorite Chinese take-out item. Some shredded vegetables, some protein–either chicken, pork, beef, seafood, or combination–and you will have a perfect chow mein that is cheap, filling, and sinfully gratifying. Yeah, I am talking about that grease at the bottom of the chow mein…


Making chow mein or any Chinese noodles at home doesn’t have to be complicated, if you know which noodles to buy (which according to many non-Asians, it’s the toughest part of it all). I have to say that the varieties of Chinese noodles available in the market are rather overwhelming; however, if you narrow down your selection, things would get a lot easier–and manageable. So, let’s start with chow mein, which is also the name used for fresh noodles.

I did some research over the weekend and found that there are two kinds of chow mein sold at the market: 1) steamed chow mein (pictured below), and 2) pan-fried chow mein. They are practically the same Chinese noodles, but the latter tends to be dryer and hence it’s for pan-fried purposes. I prefer steamed chow mein.


Now that you have narrowed down your Chinese noodles selection, the cooking process is really easy. In Asia, chow mein are mostly cooked with bean sprouts, but I noticed that fried noodles served at Chinese restaurants in the US usually come with shredded cabbages and carrot, which are great, too.

For the protein, you can use any meat or seafood or any combination of your choice. Chicken chow mein is always safe with most people, but combination is always pleasing and exciting.

Schezuan Beef

Marinate 1/3 pound of flank steak cut in two inch long slender strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to thicken in the fridge for about an hour.
Marinate as many chopped dried red chile peppers as you think you can stand in a just enough white vinegar to get them wet and set aside.
Next cut one medium onion in half starting at the north pole.
Now cut the halves parallel to the original cut at 1/4 inch intervals the idea being to produce slender onion strips to match the meat.
now sliver a carrot into the same size strips.
And sliver three large celery stalks into the same size strips.
Deep fry the beef strips in a wok until tender, remove, and set aside on some paper towels to soak up some of the oil.
In just a little oil toss in the onion, carrot and wet chiles and cook until the onions start looking done.
Throw in about a tablespoon of soy sauce and let it evaporate for the most part.
Add the beef back in and toss together for ten seconds.
You can serve this with white rice on half the plate and the schezuan beef on the other.
Serves one hungry or two not so hungry people.
Increasing the amount of ingredients will probably hurt the efficiency of the wok.

Chinese Fried Rice

1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2?3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Barbecued Spareribs

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S?hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2″ water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

Chinese Chicken Salad

1 head cabbage-chopped
2 chicken breasts-cooked and choped
2 pkg. chicken flavored ramen noodles
10 oz. pkg. frozen peas and carrots
1 pkg. sliced almonds
DRESSING
(shake together)
1/3 cup sugar
1/2 cup oil
7 tbl. rice vinegar
1/4 tbl.pepper
1 or 2 envelopes ramen seasoning (from ramon noodles package)
Combine all ingredients except ramon noodles.
Toss and add dressing.
add ramon noodles (uncooked) about 20 min. before serving.

Chinese Pan fried dumplings

Filling,
1/2 lb of ground pork
2 ounces of baby shrimp
2 or 3 shitake mushrooms diced
1/2 of a green onion finely chopped
1 TBSP of light soy sauce
1 TBSP of oil of your choice
salt and pepper
Sauce,
1 oz of light soy
1 oz of the cooking oil of your choice
1 Tbsp of sugar
Mix all the above ingredients together and depending on the size of your wraps, use either teaspoon of tablespoon to fill the wraps. Fill and fold it into a half moon shape. From here, you just fry them up on a low to medium heat for about 10 minutes, flipping every so often. Keep in mind that you’ll also have to be careful about making sure the pork is well done too. You can also steam or deep fry them too. Mix the sugar and soy together, heat the oil up and then pour it into the sugar/soy mixture. I’m not sure why this is done, but I just remember my parents doing it that way. You might also want to try Chinese chili sauce, rice vinegar (regular malt Vinegar.)

Chinese Hunan Chicken

1 two-lb chicken
10 cups boiling water
1/2 cup sliced water chestnuts
Seasoning sauce: 2 Tbsp sesame paste [or subst unsalted peanut butter]
1 Tbsp rice vinegar or white vinegar
1 Tbsp sesame oil [dark kind]
1 tsp chili oil
1 Tbsp soy sauce
1 1/2 tsp crushed Szechuan peppercorns
1 1/2 tsp minced fresh ginger root
3 Tbsp shredded green onion
1 Tbsp chopped garlic
3 Tbsp chopped Chinese parsley [cilantro; optional]
1 1/2 tsp chili powder [cayenne pepper]
1 sliced cucumber
Noodles [Cook 1 lb fresh Chinese egg noodles and toss with 1 Tbsp sesame oil.]
Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. Combine with water chestnuts. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with noodles. Makes 4 servings.

Chinese Multiple Spiced Chicken

1 frying chicken, about 1 1/2 lbs
Marinade: 4 Tbsp soy sauce (at least)
1 Tbsp minced fresh garlic
1 tsp minced fresh ginger
2 Tbsp crunchy peanut butter
1 Tbsp hot red pepper oil
1/2 tsp powdered peppercorn [crushed Szechuan peppercorns] or black pepper]
1 tsp sugar
2 Tbsp vinegar (at least)
1 Tbsp sesame oil (optional)
1/2 tsp salt
1 Tbsp minced scallions
1 Tbsp minced parsley (optional) [Try using cilantro]
dash sesame oil
1 cup peeled cucumber, chopped (optional, see note below) (If using cucumber, make 1/3 again as much marinade)

Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cook. Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the finer the better. Place the chicken strips on a plate. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken. Pour the marinade over the chicken strips and garnish with the
minced scallions, parsley, and a dash of sesame oil. Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and put them under the chicken strips on the plate before pouring on the
marinade. You’ll then have to make one-third again as much marinade. This chicken-and-cuke combination amkes a very good all-year-round salad dish.

Chinese : Lumpia

1/2 lb Ground Lean Pork
1/2 lb Shrimp (Chopped fine)
1/2 c Water Chestnuts (chopped)
1/2 c Green Onions (chopped fine)
1 ts Salt
1 ts Black Pepper(freshly ground)
1 ea Egg
1 tb Soy Sauce
1 pk Lumpia Wrappers Or Egg Roll -Wrappers
1/2 c Cooking Oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper. Place a level tablespoon of filling on each egg roll wrapper, fold wrapper burrito style, tucking in the ends and seal with a few drops of water. Deep fry in hot oil and drain on paper towels. Serve with sweet and sour sauce.

Mandarin Pancakes

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil
Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.
Cooking:
Place a non-stick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

Chinese Hunan Lamb

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1. Combine marinade ingredients in a bowl. Add lamb and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add lamb and stir fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Chinese Pepper Lime Chicken Stir Fry

Cut 1-1/2 lbs. chicken breast into strips or cubes suitable for stir-frying.
Mix the following ingredients together in a cup or bowl
1/2 tsp. shredded lime peel
1/4 cup lime juice
1 tbl. cooking oil
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. crushed basil
1/4 tsp. salt

Pour about 1 tsp. of cooking oil into wok or frying pan with suitably high edges to stir-fry without losing all the meat over the edge. Let the oil get hot. Add the chicken.
Stir fry, pouring in a little of the mixture at a time periodically until the chicken is fully cooked. Add the rest of the mixture, if there is any left. Remove the chicken and put in a serving bowl.
Warning, it’s somewhat spicy, so make sure you have something to drink. It’s also really good!
Serve hot with rice or pasta.

Chinese Fried Wontons

1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.

Chinese Fortune Cookies

8 oz. All purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared oven to 300F. 3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens. Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Chicken Chilli

Ingredients :
Boneless chicken, cut into fingers 400 grams
Green chillies, chopped 6-8
Cornflour/ corn starch 2 1/2 tablespoons
Salt to taste
Black peppercorns, crushed 1/2 teaspoon
Egg 1
Dark soy sauce 2 tablespoons
Oil plus to deep fry 1 tablespoon
Garlic, chopped 8-10 cloves
Onion 2 medium
Green capsicums, seeded thick strips 2 medium
Red chilli sauce 2 tablespoons
Chicken stock 1 cup
Vinegar 2 tablespoons
Method :
Take chicken pieces in a bowl.
Add half the cornflour, salt, crushed black peppercorns, egg and mix.
Add a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden.
Take care not to overcook. Drain and set aside.
Heat oil in another wok. Add garlic and saute for half a minute.
Add green chillies and continue to saute.
Add onion, green capsicum and saute.
Add the remaining dark soya sauce, red chilli sauce and stir.
Add a little chicken stock and bring the mixture to a boil.
Blend the remaining cornflour in a little stock.
Add fried chicken pieces to the wok and toss.
Add blended cornflour and mix.
Add salt and cook for a minute.
Add vinegar and stir. The starter is ready.
If you want gravy add some more stock and let it come to a boil.

Stir Fried Chicken

Ingredients :
250gms of chicken
1/2 red pepper
1/2 yellowpepper
1tbsp of oyster sauce
1tbsp of soya sauce
1tsp of fish sauce
1tsp of garlic
1tsp of redchilli powder
2tbsp of oil
salt to taste
basil leaves
water
Method :
In a pan, saute garlic & chopped red chilli together for a few minutes in hot olive oil.
Add soya sauce, oyster sauce, fish sauce along with the chicken and saute at least for 2 minutes.
Add the red pepper, yellow pepper,salt basil leaves along with water.
Cook it till the chicken is tender.
Serve hot with rice.