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Recipes
Chicken Fried Rice
1 tablespoon oil
2 eggs - slightly beaten
2 tablespoons oil
1 cup chicken- diced
1 small yellow onion -diced
1 bunch green onions- diced
½ cup water chestnuts -finely diced
½ cup celery, diced
1 cup fresh bean sprouts
½ cup frozen peas
½ cup frozen diced carrots
½ cup fresh sliced mushrooms
4 cup cooked rice
Soy sauce -to taste
¼ cup oyster sauce
1/8 cup sesame oil
Salt, pepper, and sugar
Cut up and prepare all ingredients. Reserve. Heat wok and add 1 tbs oil and fry eggs and reserve. Add 2 more tbs of oil to wok and heat. Add chicken and yellow onion and cook until chicken is done and tender. Add rest of vegetables, with rice, and cook till everything is hot. Add soy sauce, cooked egg, sesame oil, oyster sauce and finish by seasoning with salt, pepper and a dash of sugar - to taste. Just heat to get hot, don't overcook vegetables.
Chicken Stir-Fry
4 boneless skinless chicken breast-cut into slices
3 Tbs cornstarch
2 Tbs soy sauce
½ tsp ginger
¼ tsp garlic powder
3 Tbs olive oil
1 cup broccoli flowerets
1 cup celery-thinly sliced
1 cup carrots- thinly sliced
1 cup small onion -cut into wedges
½ cup red or green peppers-sliced in strips
½ cup fresh mushrooms-sliced
½ cup pea pods
1 cup water-divided
1 Tbs chicken base
Marinate sliced chicken breast with soy sauce and ginger for several hours in refrigerator, stirring occasionally. In wok, heat oil over medium heat and add marinated chicken. Cook for 2 minutes then add garlic, broccoli, carrots, onion, and celery. Cook till vegetables start to get tender -about 4 minutes. Add mushrooms, pea pods and green peppers; cook for additional 2 minutes or so. Mix chicken base with ¾ cup of the warm water and add to stir-fry and heat. Finish by thicken stir-fry by mixing corn starch with ¼ cup cold water and adding to stir-fry. Heat till sauce thickens and bubbly. Adjust seasoning with salt and pepper. Serve with brown rice.
Chinese Pepper Steak
1 lb round steak
1 small onion, cut into 1 inch pieces
¼ cup oil
1 cup bean sprouts
1 green pepper, cut into 1 inch pieces
½ cup celery, chopped
1 clove garlic
4 tbs soy sauce
2 tbs oyster sauce
½ cup beef stock or consommé
1 tbs corn starch
Salt and pepper to taste
Cooked rice
Slice steak in short thin pieces. Heat oil in wok and cook beef until brown. Add onions, peppers, celery, garlic, bean sprouts, beef stock, soy sauce, and oyster sauce and heat for 5 minutes. Mix corn starch with ¼ cup cold water and add to mixture to thicken. Adjust seasoning with salt and pepper. Serve over cooked hot rice.
Egg Foo Yung
6 eggs
1/8 cup green onions-diced
½ tsp pepper
1 tsp salt
1 lb bean sprouts-fresh preferred
1 cup cooked meat- can be finely diced chicken, shrimp or crab meat
3 cup oil
Add oil to wok and heat over medium heat. Beat eggs and add rest of ingredients to them. Mix all ingredients together. Ladle 1/2 cup of mixture into heated oil in wok. Cook until brown and flip over to brown bottom side. Cook till golden brown and place on paper towel to drain excessive oil. Top with Egg Foo Yung sauce.
Egg Foo Yung Sauce
1 cup chicken stock
1 tsp sugar
4 tsp soy sauce
1 Tbs cornstarch solution
In a sauce pan, add chicken stock, sugar and soy sauce. Bring sauce to a boil. Mix cornstarch with about 1/8 cup cold water. Add cornstarch/water mixture to sauce and thicken. Increase cornstarch slightly for a thicker sauce.
Shrimp Egg Rolls
1 lb shrimp or chicken, cooked and diced
1 cup yellow onion, finely chopped
1 cup celery, finely chopped
1 small head cabbage, finely shredded
1 cup fresh bean sprouts, chopped
1 cup grated carrot
8 oz can water chestnuts, diced
1/3 cup soy sauce
¼ cup oyster sauce
¼ cup peanut butter
Salt and pepper- to taste
3 doz egg roll shells -from grocery store produce area
1 egg
Oil for cooking about 5 cups
In a frying pan add 2 tbs oil and cook celery, cabbage, and onion till tender. Cool and put into a large bowl. Add the bean sprouts, grated carrot, water chestnuts, shrimp or chicken and soy sauce. Mix and put in a cloth towel and wring out as much juice as possible. By doing this, the egg roll will not fall apart when they are fried. Put back into bowl and add peanut butter, oyster sauce and adjust seasoning with salt and pepper. Mix!
Preheat oil in stir-fry pan and heat to 375 degrees. While oil is heating up, fill egg roll shells with vegetable and meat mixture. To fill, mound ¼ cup of filling near bottom of egg roll. Fold bottom corner over filling, then other corner and roll several times to enclose filling. To seal, lightly brush broken egg over end flap of egg roll before final roll, press edge to seal.
Add egg roll to hot oil and cook until golden brown. Drain and serve.
Spicy Chinese Noodles
2 lbs spaghetti noodles
1 small head Napa
1 cup soy sauce
1 tbs crushed red pepper -more or less according to taste
1 small clove garlic
1 cup olive oil
Salt and pepper to taste
Cook spaghetti noodles in plenty of boiling salt water according to instructions on the packet, then drain well.
In a frying pan, preferably a Chinese wok, heat the garlic clove and sliced Napa in the olive oil. Cook until tender. Add the spaghetti noodles, soy sauce and crushed red pepper. Heat and add salt and pepper to taste.
Sweet and Sour Sauce
2 cups ketchup
1 cup granulated sugar
1-cup brown sugar
1 cup white vinegar
¼ cup soy sauce
8 oz. Pineapple juice
1 tsp garlic
1tsp ginger
Bring to a boil; thicken with cornstarch and water mixture
Thai Chicken Wrap
A flavorful spinach wrap stuffed with breaded chicken tenderloins, white rice, stir fried roasted pepper strips, julienne carrots, onions, broccoli florets and celery tossed with a special Thai dressing.
1 spinach wrap
2 chicken tenders - 4 oz total weight
4 oz total weight (per order) of: julienne bell peppers broccoli florets, julienne carrots, julienne onion, and sliced celery
1 oz oriental dressing
Cook chicken tenders till done. Saute vegetables till tender. In a separate bowl, mix together vegetables and oriental dressing. Place vegetables on wrap with chicken tenders on top. Fold wrap.
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