Chinese Pot Roast

Chinese Pot Roast

Chinese Pot Roast

Chinese Pot Roast Ingredients:

3 lb Chuck roast, 1 ½” thick
1 tbsp Vegetable oil
1/2 c Bottled stir-fry sauce
1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced
1 tbsp Cornstarch

Szechuan Noodles

Ingredients:

1/4 c Sesame oil
Hot bean paste, to taste
1/2 c soy sauce
1/4 c creamy peanut butter
Ginger, grated to taste
Pasta, hot cooked fresh
Garlic; minced
Scallions; garnish shaved

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Teriyaki Beef

Teriyaki Beef

Ingredients:

1 lb skirt beef steak
1 c teriyaki sauce
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp fresh minced garlic
2 tbsp oyster sauce
1 tbsp black bean sauce
1/4 cup sesame oil
4 oz onion (1/4″ jullienne”)
6 oz broccoli florets

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Almond Chicken

Ingredients:

1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegetable oil

Marinade:

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

Seasoning sauce:

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

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Asparagus and Sesame Chicken Soup

Asparagus and Sesame Chicken Soup

Asparagus and Sesame Chicken Soup Ingredients:

2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt

Asparagus and Sesame Chicken Soup Method:

Wash chicken, remove fat pockets, pat dry, and chop into bite-size
pieces. Note: if tempted to use breast meat without bones, please
don’t; bones add to body and flavor of soup.

Peel and slice ginger root. Wash and cut asparagus into 2″ sections.
Braising: Heat wok to medium hot. Add sesame oil. Start braising
chicken a few pieces at a time when oil begins to smell. Sesame oil will
burn at lower temperature than other cooking oils, so avoid hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices,
sherry and salt.

When sherry boils, add water and sugar. Turn up heat, bring to boil,
then reduce heat to simmer, cover and simmer for 30 minutes. Add
mushrooms and asparagus, simmer for another 15 minutes. Transfer
to covered soup tureen (or put plate on top of soup bowl), place in
steamer on low, and hold until ready to serve. You can make this Soup
in large saucepan, if wok is needed for something else.