Shrimp In Lobster Sauce
(Black Bean Garlic Sauce) Serves 6.
2 lbs. medium shrimp, cleaned
3 T. clear oil, divided use
Marinade:
2 T. dry sherry
1 slice peeled fresh ginger, minced
2 T. dry sherry
1 slice peeled fresh ginger, minced
1 T. cornstarch
Pork Mixture:
1/2 lb. ground pork
1 T. soy sauce
1 T. dry sherry or rice wine
Pork Mixture:
1/2 lb. ground pork
1 T. soy sauce
1 T. dry sherry or rice wine
1 tsp. sesame oil
Directions:
Place shrimp in a medium bowl. Add the
cover and refrigerate 20 minutes. Place pork mixture ingredients in a small bowl and stir to blend. Combine the sauce ingredients and small bowl; blend well.
Drain the shrimp. Heat 1 1/2 T. oil in a wok over high heat. Add half the shrimp and toss lightly until they turn pink, about 1 1/2 minutes. Remove and drain. Wipe out pan, reheat and add 1 T. of the remaining oil, heat and stir-fry remaining shrimp. Remove and wipe out wok.
Reheat wok and add remaining 1/2 T. oil. Add the seasonings and stir-fry 10 seconds, until fragrant. Add the ground pork and stir-fry, mashing and breaking up any lumps of meat until it loses its raw color. Add the sauce mixture and heat, stirring constantly until boiling and thickened. Add the shrimp and toss lightly to coat. Sprinkle with green onion tops and serve.
Sauce:
1 cup chicken broth
Directions:
Place shrimp in a medium bowl. Add the
cover and refrigerate 20 minutes. Place pork mixture ingredients in a small bowl and stir to blend. Combine the sauce ingredients and small bowl; blend well.
Drain the shrimp. Heat 1 1/2 T. oil in a wok over high heat. Add half the shrimp and toss lightly until they turn pink, about 1 1/2 minutes. Remove and drain. Wipe out pan, reheat and add 1 T. of the remaining oil, heat and stir-fry remaining shrimp. Remove and wipe out wok.
Reheat wok and add remaining 1/2 T. oil. Add the seasonings and stir-fry 10 seconds, until fragrant. Add the ground pork and stir-fry, mashing and breaking up any lumps of meat until it loses its raw color. Add the sauce mixture and heat, stirring constantly until boiling and thickened. Add the shrimp and toss lightly to coat. Sprinkle with green onion tops and serve.
Sauce:
1 cup chicken broth
1 1/2 T. soy sauce
2 T. dry sherry
1 T. sugar
1 1/2 tsp. sesame oil
1/4 tsp. freshly ground pepper
1 1/2 tsp. sesame oil
1/4 tsp. freshly ground pepper
1 1/2 tsp. cornstarch
Seasonings:
2 T. fermented black beans, rinsed and minced
1 1/2 T. minced garlic
1 T. minced white part green onion
2 T. fermented black beans, rinsed and minced
1 1/2 T. minced garlic
1 T. minced white part green onion
2 T. minced green onion tops
marinade ingredients to the shrimp;
Mu Shu Pork
Marinade:
1 1/2 lbs. pork tenderloin, cut into julienne strips 1 1/2 inches long
2 1/2 T. soy sauce
1 1/2 T. dry sherry or rice wine
marinade ingredients to the shrimp;
Mu Shu Pork
Marinade:
1 1/2 lbs. pork tenderloin, cut into julienne strips 1 1/2 inches long
2 1/2 T. soy sauce
1 1/2 T. dry sherry or rice wine
1 tsp. sesame oil
1 T. cornstarch
Sauce:
3 T. chicken broth
3 T. soy sauce
2 T. dry sherry or rice wine
1 T. cornstarch
Sauce:
3 T. chicken broth
3 T. soy sauce
2 T. dry sherry or rice wine
1/2 tsp. sugar
1/4 tsp. freshly ground pepper
1/4 tsp. freshly ground pepper
1/2 tsp. cornstarch
Serves 6.
Other Ingredients:
6 T. clear oil, divided use
2 eggs, lightly beaten
1 T. sesame oil
3 1/2 cups shredded Napa cabbage
Serves 6.
Other Ingredients:
6 T. clear oil, divided use
2 eggs, lightly beaten
1 T. sesame oil
3 1/2 cups shredded Napa cabbage
1 1/2 cups 1-inch pieces green onion
1/2 cup hoisin sauce
16 uncooked flour tortillas Sesame oil
Seasonings:
2 T. minced garlic
1 1/2 T. minced fresh ginger
Seasonings:
2 T. minced garlic
1 1/2 T. minced fresh ginger
10 dried shiitake mushrooms,
soaked in hot water 20 minutes
Directions:
Place pork strips in a bowl. Add marinade ingredients and toss lightly to coat. Cover and let marinate for 15 minutes. Combine the sauce ingredients in a small bowl; blend well and set aside.
Heat 1/4 cup oil in a wok until very hot. Add the pork and stir-fry until meat loses its raw color. Remove with a slotted spoon and drain in a colander. Clean out the wok.
Reheat the pan and add 1 T. oil. Add the eggs and stir-fry to scramble. Remove and set aside. Reheat pan and add remaining 1 T. oil and sesame oil. Add Seasonings and stir-fry until fragrant, about 10 seconds. Add the cabbage and stir-fry until tender, about 1 1/2 minutes. Add the scallions, pork, sauce mixture and cooked eggs and toss lightly until the mixture thickens. Transfer to a serving platter.
Brush one side of the uncooked tortillas with a tiny bit of sesame oil; cook one at a time in a dry skillet. Turn over and cook second side. Spread each with 1 T. hoisin sauce and spoon some of the stir-fried mixture on top. Roll and eat.
Velvet Ginger Chicken With Orange Sesame Noodles
Chicken and Marinade:
3 boneless skinless chicken breasts
soaked in hot water 20 minutes
Directions:
Place pork strips in a bowl. Add marinade ingredients and toss lightly to coat. Cover and let marinate for 15 minutes. Combine the sauce ingredients in a small bowl; blend well and set aside.
Heat 1/4 cup oil in a wok until very hot. Add the pork and stir-fry until meat loses its raw color. Remove with a slotted spoon and drain in a colander. Clean out the wok.
Reheat the pan and add 1 T. oil. Add the eggs and stir-fry to scramble. Remove and set aside. Reheat pan and add remaining 1 T. oil and sesame oil. Add Seasonings and stir-fry until fragrant, about 10 seconds. Add the cabbage and stir-fry until tender, about 1 1/2 minutes. Add the scallions, pork, sauce mixture and cooked eggs and toss lightly until the mixture thickens. Transfer to a serving platter.
Brush one side of the uncooked tortillas with a tiny bit of sesame oil; cook one at a time in a dry skillet. Turn over and cook second side. Spread each with 1 T. hoisin sauce and spoon some of the stir-fried mixture on top. Roll and eat.
Velvet Ginger Chicken With Orange Sesame Noodles
Chicken and Marinade:
3 boneless skinless chicken breasts
1 egg white
1 T. dry Sherry
1 T. cornstarch
Pinch salt
Noodles and Seasoning:
8 oz. dried spaghetti
3 T. clear oil
1 T. minced fresh ginger
4 cloves garlic, minced
2 T. toasted sesame seeds
Serves 4.
Sauce:
1/4 cup fresh orange juice
1 T. dry Sherry
1 T. cornstarch
Pinch salt
Noodles and Seasoning:
8 oz. dried spaghetti
3 T. clear oil
1 T. minced fresh ginger
4 cloves garlic, minced
2 T. toasted sesame seeds
Serves 4.
Sauce:
1/4 cup fresh orange juice
3 T. soy sauce
2 T. rice vinegar
2 T. light brown sugar
1 T. Asian sesame oil
2 tsp. cornstarch
1 tsp. Asian chili sauce
1/2 tsp. grated orange zest
2 T. rice vinegar
2 T. light brown sugar
1 T. Asian sesame oil
2 tsp. cornstarch
1 tsp. Asian chili sauce
1/2 tsp. grated orange zest
1/2 cup chopped fresh cilantro
Directions:
Trim chicken and cut into strips 2 inches x 1/2 x 1/2. Whisk egg white, Sherry and cornstarch in a medium bowl. Add chicken strips and toss to coat well. Let stand at room temperature for 30 minutes or refrigerate for 1 hour.
Bring 3 quarts of water to a boil. Add a pinch of salt and the chicken strips, stirring to separate. Cook for 30 to 60 seconds. Drain and set chicken aside.
Cook spaghetti in another large pot of boiling salted water until just tender. Drain and toss with 1 tablespoon of the oil. In a small bowl stir together all the sauce ingredients.
Heat the remaining 2 tablespoons oil in a wok or large skillet over medium high heat. Add the ginger and garlic and toss for 30 seconds. Add the sauce and bring to a simmer. Toss in the chicken and cook until warmed through, 1 to 2 minutes. Add the noodles to the pan and toss to coat well and warm through, 1 to 2 minutes. Serve immediately
Directions:
Trim chicken and cut into strips 2 inches x 1/2 x 1/2. Whisk egg white, Sherry and cornstarch in a medium bowl. Add chicken strips and toss to coat well. Let stand at room temperature for 30 minutes or refrigerate for 1 hour.
Bring 3 quarts of water to a boil. Add a pinch of salt and the chicken strips, stirring to separate. Cook for 30 to 60 seconds. Drain and set chicken aside.
Cook spaghetti in another large pot of boiling salted water until just tender. Drain and toss with 1 tablespoon of the oil. In a small bowl stir together all the sauce ingredients.
Heat the remaining 2 tablespoons oil in a wok or large skillet over medium high heat. Add the ginger and garlic and toss for 30 seconds. Add the sauce and bring to a simmer. Toss in the chicken and cook until warmed through, 1 to 2 minutes. Add the noodles to the pan and toss to coat well and warm through, 1 to 2 minutes. Serve immediately
Moo Goo Gai Pan (Chicken With Mushrooms)
Marinade:
Ingredients
1 T. dark soy sauce
Marinade:
Ingredients
1 T. dark soy sauce
1 T. hoisin sauce
1 T. dry sherry
1 T. sesame oil
1/4 tsp. freshly ground black pepper
Sauce:
1/4 cup chicken broth
1 T. sesame oil
1/4 tsp. freshly ground black pepper
Sauce:
1/4 cup chicken broth
1/4 cup dry sherry
2 T. oyster sauce
1 T. sesame oil
2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. freshly ground pepper
Chicken, etc.:
Serves 4.
2 T. oyster sauce
1 T. sesame oil
2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. freshly ground pepper
Chicken, etc.:
Serves 4.
1 lb. boneless skinless chicken breasts
1/2 lb. fresh shiitake mushrooms, stems removed and thinly sliced
2 green onions, cut into 1 inch lengths diagonally
3 cloves garlic, minced
3 T. clear oil, divided use
Directions:
Combine marinade ingredients in a medium bowl. Cut chicken into 1/2 inch cubes and stir into the marinade. Let stand at room temperature 30 minutes.
Stir all the Sauce ingredients together in a small bowl or measuring cup. Set aside.
Heat 1 1/2 T. oil in a wok over high heat. Add chicken and toss until outside turns white, about 2 minutes. Remove chicken to a plate.
3 cloves garlic, minced
3 T. clear oil, divided use
Directions:
Combine marinade ingredients in a medium bowl. Cut chicken into 1/2 inch cubes and stir into the marinade. Let stand at room temperature 30 minutes.
Stir all the Sauce ingredients together in a small bowl or measuring cup. Set aside.
Heat 1 1/2 T. oil in a wok over high heat. Add chicken and toss until outside turns white, about 2 minutes. Remove chicken to a plate.
Add remaining 1 1/2 T. oil to wok and toss in the mushrooms, green onions and garlic. Stir-fry until mushrooms soften slightly, about 2 minutes. Stir in the sauce and return the chicken to the wok. Toss until sauce thickens and chicken is cooked through, about 1 minute. Serve immediately.
Serves 4
Curried Beef and Tomatoes Serves 4.
Ingredients:
1 lb. beef top sirloin, cut into 1/4 x 1/4 x 3 inch strips
3 T. clear oil, divided use
1 1/2 cups thinly sliced onions, sliced lengthwise
1 cup snap peas, strung and sliced lengthwise in half on a diagonal
Serves 4
Curried Beef and Tomatoes Serves 4.
Ingredients:
1 lb. beef top sirloin, cut into 1/4 x 1/4 x 3 inch strips
3 T. clear oil, divided use
1 1/2 cups thinly sliced onions, sliced lengthwise
1 cup snap peas, strung and sliced lengthwise in half on a diagonal
1 T. minced garlic
1 tsp. minced fresh ginger
2 T. curry powder
4 plum tomatoes, cut into wedges and then cut across in half
1 tsp. minced fresh ginger
2 T. curry powder
4 plum tomatoes, cut into wedges and then cut across in half
1/2 tsp. salt
3 T. chopped cilantro
Directions:
Heat 2 T. oil in a wok or large skillet over high heat. Add the beef and toss in the oil; spread beef out over the surface of the pan and sear for 1 minute to brown. Stir-fry beef until most pink has disappeared. Remove beef with a slotted spoon and set aside.
Heat remaining oil in the same wok or skillet over high heat. Add the onions and toss for 2 minutes to soften. Add the snap peas, garlic, ginger and curry powder and stir-fry 1 minute. Add the tomatoes, cover and cook 3 to 4 minutes to allow the tomatoes to release their juices.
Add cooked beef and toss until heated through, about 2 minutes. Remove from heat and stir in cilantro; serve immediately.
3 T. chopped cilantro
Directions:
Heat 2 T. oil in a wok or large skillet over high heat. Add the beef and toss in the oil; spread beef out over the surface of the pan and sear for 1 minute to brown. Stir-fry beef until most pink has disappeared. Remove beef with a slotted spoon and set aside.
Heat remaining oil in the same wok or skillet over high heat. Add the onions and toss for 2 minutes to soften. Add the snap peas, garlic, ginger and curry powder and stir-fry 1 minute. Add the tomatoes, cover and cook 3 to 4 minutes to allow the tomatoes to release their juices.
Add cooked beef and toss until heated through, about 2 minutes. Remove from heat and stir in cilantro; serve immediately.
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