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These work well together. REC: Tomato-Beef Curry and REC: Asian Slaw
Tomato-Beef Curry
1 lb BEEF FLANK, sliced thinly into 1"x2"x¼" pieces
2 Tbsp SOY SAUCE
2 Tbsp SHERRY
1 heaping Tbsp CORN STARCH
dash TABASCO
2 Tbsp PEANUT OIL
1 large GREEN PEPPER, cut into bite sized pieces
1 large ONION, cut into bite sized pieces
1 Tbsp WATER
2 large TOMATOES, cut into bite sized pieces
2 Tbsp BROWN SUGAR
1 Tbsp CHINESE CURRY POWDER
¼ cup OYSTER FLAVORED SAUCE
¼ cup KETCHUP (yes, ketchup!)
CILANTRO
Mix soy, sherry, corn starch and tabasco in a medium bowl and add the beef; in a separate bowl, combine the tomatoes and brown sugar. Let these all marinate about 1 hour (inexpensive cuts of beef benefit from marinating in the mixture overnight)
When the meat is ready, heat 1 tablespoon of the oil in a wok or large frying pan. When oil is good and hot, toss in the green pepper and onion. Stir-fry until peppers turns bright green. Pour in the water and cover your wok for about 30 seconds. Remove the lid and stir until liquid has pretty much evaporated; remove the vegetables to a bowl and reserve for later.
Re-heat the wok, add the other Tbsp of oil and when it is very hot, add the curry powder. (It will smoke alot so have that overhead vent at max.) Quickly put the beef and accompanying juice into the pan and stir-fry until it is brown.
Then add the tomatoes and their juice, the oyster sauce and the ketchup. Stir a couple of minutes until the sauce begins to boil. Return the pepper and onion to the pan and stir-fry 2-3 minutes to heat through.
Serve over white rice and garnish with cilantro.
Asian Slaw
This healthy Asian slaw recipe features flavors of soy, sesame, and ginger. Serves 4 to 6.
4 cups shredded PURPLE CABBAGE
2 LARGE CARROTS, peeled and cut into julienne strips
1 RED BELL PEPPER, cored, seeded, and cut into julienne strips
1 YELLOW BELL PEPPER, cored, seeded, and cut into julienne strips
½ cup FRESH CILANTRO, roughly chopped
¼ cup RICE VINEGAR
2 Tbsp GRAPESEED or CANOLA OIL
2 Tbsp SOY SAUCE
1 Tbsp LIGHT BROWN SUGAR
1 Tbsp peeled and grated FRESH GINGER
2 tsp TOASTED SESAME OIL
In a large bowl, toss together the cabbage, carrots, and peppers.
Whisk together the dressing ingredients, and pour over the vegetables. Toss to coat. Serve chilled or at room temperature.
Tomato-Beef Curry
1 lb BEEF FLANK, sliced thinly into 1"x2"x¼" pieces
2 Tbsp SOY SAUCE
2 Tbsp SHERRY
1 heaping Tbsp CORN STARCH
dash TABASCO
2 Tbsp PEANUT OIL
1 large GREEN PEPPER, cut into bite sized pieces
1 large ONION, cut into bite sized pieces
1 Tbsp WATER
2 large TOMATOES, cut into bite sized pieces
2 Tbsp BROWN SUGAR
1 Tbsp CHINESE CURRY POWDER
¼ cup OYSTER FLAVORED SAUCE
¼ cup KETCHUP (yes, ketchup!)
CILANTRO
Mix soy, sherry, corn starch and tabasco in a medium bowl and add the beef; in a separate bowl, combine the tomatoes and brown sugar. Let these all marinate about 1 hour (inexpensive cuts of beef benefit from marinating in the mixture overnight)
When the meat is ready, heat 1 tablespoon of the oil in a wok or large frying pan. When oil is good and hot, toss in the green pepper and onion. Stir-fry until peppers turns bright green. Pour in the water and cover your wok for about 30 seconds. Remove the lid and stir until liquid has pretty much evaporated; remove the vegetables to a bowl and reserve for later.
Re-heat the wok, add the other Tbsp of oil and when it is very hot, add the curry powder. (It will smoke alot so have that overhead vent at max.) Quickly put the beef and accompanying juice into the pan and stir-fry until it is brown.
Then add the tomatoes and their juice, the oyster sauce and the ketchup. Stir a couple of minutes until the sauce begins to boil. Return the pepper and onion to the pan and stir-fry 2-3 minutes to heat through.
Serve over white rice and garnish with cilantro.
Asian Slaw
This healthy Asian slaw recipe features flavors of soy, sesame, and ginger. Serves 4 to 6.
4 cups shredded PURPLE CABBAGE
2 LARGE CARROTS, peeled and cut into julienne strips
1 RED BELL PEPPER, cored, seeded, and cut into julienne strips
1 YELLOW BELL PEPPER, cored, seeded, and cut into julienne strips
½ cup FRESH CILANTRO, roughly chopped
¼ cup RICE VINEGAR
2 Tbsp GRAPESEED or CANOLA OIL
2 Tbsp SOY SAUCE
1 Tbsp LIGHT BROWN SUGAR
1 Tbsp peeled and grated FRESH GINGER
2 tsp TOASTED SESAME OIL
In a large bowl, toss together the cabbage, carrots, and peppers.
Whisk together the dressing ingredients, and pour over the vegetables. Toss to coat. Serve chilled or at room temperature.
Thai-Style Pasta Salad
THAI-STYLE PASTA SALAD
NOTE: I doubled the dressing, and have listed the doubled ingredients below, but there's still just barely enough dressing as is, so I suggest making at least 1 1/2 times the amount listed.
DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 - 1/2 tsp salt, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
(original recipe uses 2 tsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I use thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I use scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).
Serve at room temperature.
Makes 6 servings
Adapted from Vegetarian Times.
THAI-STYLE PASTA SALAD
NOTE: I doubled the dressing, and have listed the doubled ingredients below, but there's still just barely enough dressing as is, so I suggest making at least 1 1/2 times the amount listed.
DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 - 1/2 tsp salt, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
(original recipe uses 2 tsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I use thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I use scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).
Serve at room temperature.
Makes 6 servings
Adapted from Vegetarian Times.
Thai Cucumber Salad
THAI CUCUMBER SALAD
INGREDIENTS:
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar (I used 1 Tbsp white vinegar)
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1-2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped
DIRECTIONS:
Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. Season with salt and pepper.
Trim the ends from the cucumber. Split lengthwise in half. Slice very thinly. Toss into the dressing.
Halve the red pepper vertically, core and remove seeds and white membranes. Slice the pepper, horizontally, into very thin strips. Add to the dressing and toss.
Peel the carrot and trim off ends. Slice diagonally into very thin slices. Add to the rest of the salad.
Peel the onion and cut in half horizontally. Then slice vertically into very thin strips. Add these to the bowl and toss everything together until well mixed.
Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
Transfer to a serving bowl. Sprinkle cilantro (if used) and peanuts over top.
4 servings
http://www.recipezaar.com/93536
THAI CUCUMBER SALAD
INGREDIENTS:
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar (I used 1 Tbsp white vinegar)
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1-2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped
DIRECTIONS:
Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. Season with salt and pepper.
Trim the ends from the cucumber. Split lengthwise in half. Slice very thinly. Toss into the dressing.
Halve the red pepper vertically, core and remove seeds and white membranes. Slice the pepper, horizontally, into very thin strips. Add to the dressing and toss.
Peel the carrot and trim off ends. Slice diagonally into very thin slices. Add to the rest of the salad.
Peel the onion and cut in half horizontally. Then slice vertically into very thin strips. Add these to the bowl and toss everything together until well mixed.
Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
Transfer to a serving bowl. Sprinkle cilantro (if used) and peanuts over top.
4 servings
http://www.recipezaar.com/93536
Asian or not, these are delicious: REC: Chinese Chicken Pasta Salad
Chinese Chicken Pasta Salad
1/2 cup. green onions, sliced diagonally
1/2 cup. cilantro, chopped
large package rainbow pasta (Rotelle)
3 cps. shredded chicken
2 bunches spinach
1/2 cup. sesame seeds, toasted
Dressing:
1/3 cup. soy sauce
1/8 cup. sesame seed oil
1/2 cup. salad oil
1/3 cup. Japanese rice vinegar
3 tbl. sugar
1/2 tsp. salt pepper
Mix dressing ingredients and set aside. Cook pasta according to package directions, drain, cool. Put green onions, cilantro, pasta, chicken, spinach and sesame seed into large bowl. When ready to serve, pour dressing over.
Chinese Chicken Pasta Salad
1/2 cup. green onions, sliced diagonally
1/2 cup. cilantro, chopped
large package rainbow pasta (Rotelle)
3 cps. shredded chicken
2 bunches spinach
1/2 cup. sesame seeds, toasted
Dressing:
1/3 cup. soy sauce
1/8 cup. sesame seed oil
1/2 cup. salad oil
1/3 cup. Japanese rice vinegar
3 tbl. sugar
1/2 tsp. salt pepper
Mix dressing ingredients and set aside. Cook pasta according to package directions, drain, cool. Put green onions, cilantro, pasta, chicken, spinach and sesame seed into large bowl. When ready to serve, pour dressing over.
REC: Chinese Chicken Salad
Chinese Chicken Salad
There are no actual measurements to the salad components - use as much of everything as you like.
Oil for deep-frying
rice sticks (Chinese noodles)
chicken, cooked and shredded
green onions, cut in 2” pieces and sliced lengthwise into thin strips
sesame seed, toasted
almond slices, toasted
lettuce, sliced thinly
Stir together Sauce ingredients and put into a serving container:
3 tbl. wine vinegar or rice wine vinegar2 tbl. catsup
3-1/2 tbl. sugar2 tsp. soy sauce
4 tbl. water2 tbl. aji mirin (sweet cooking rice seasoning)
1/2 tsp. sesame oil
Heat oil in deep pan or wok. Break or cut rice sticks into 3” or 4” pieces. Carefully toss a small handful at a time into the hot oil -- they will puff up and turn white IMMEDIATELY. Remove with slotted spoon to paper towels. If any rice sticks do not puff, throw them away as they are inedible.
Once all the rice sticks are all done, you can begin assembling the salad.
Put into a large bowl: chicken, green onions, sesame seed, almonds and lettuce and toss well.
Place the rice sticks on your plate and put a few scoops of salad on top. Pass the sauce.
Chinese Chicken Salad
There are no actual measurements to the salad components - use as much of everything as you like.
Oil for deep-frying
rice sticks (Chinese noodles)
chicken, cooked and shredded
green onions, cut in 2” pieces and sliced lengthwise into thin strips
sesame seed, toasted
almond slices, toasted
lettuce, sliced thinly
Stir together Sauce ingredients and put into a serving container:
3 tbl. wine vinegar or rice wine vinegar2 tbl. catsup
3-1/2 tbl. sugar2 tsp. soy sauce
4 tbl. water2 tbl. aji mirin (sweet cooking rice seasoning)
1/2 tsp. sesame oil
Heat oil in deep pan or wok. Break or cut rice sticks into 3” or 4” pieces. Carefully toss a small handful at a time into the hot oil -- they will puff up and turn white IMMEDIATELY. Remove with slotted spoon to paper towels. If any rice sticks do not puff, throw them away as they are inedible.
Once all the rice sticks are all done, you can begin assembling the salad.
Put into a large bowl: chicken, green onions, sesame seed, almonds and lettuce and toss well.
Place the rice sticks on your plate and put a few scoops of salad on top. Pass the sauce.
REC: Chinese Cabbage Salad (aka Sumi Salad)
Cabbage Salad (aka Chinese Coleslaw)
1/2 head cabbage, shredded
2 green onions, sliced
Juice of 1/4 lemon
1 pkg. Nissin brand Ramen noodles, crumbled & toasted
3 tbl. EACH sesame seeds and slivered almonds, toasted
Dressing :
2 tbl. sugar
1/4 cup oil
1 tsp. salt
1/2 tsp. pepper
3 tbl. rice vinegar
2 tsp. sesame oil
dash of soy sauce
Combine salad ingredients in large bowl. Put dressing ingredients in a jar and shake to blend. Mix salad and dressing just before serving.
Cabbage Salad (aka Chinese Coleslaw)
1/2 head cabbage, shredded
2 green onions, sliced
Juice of 1/4 lemon
1 pkg. Nissin brand Ramen noodles, crumbled & toasted
3 tbl. EACH sesame seeds and slivered almonds, toasted
Dressing :
2 tbl. sugar
1/4 cup oil
1 tsp. salt
1/2 tsp. pepper
3 tbl. rice vinegar
2 tsp. sesame oil
dash of soy sauce
Combine salad ingredients in large bowl. Put dressing ingredients in a jar and shake to blend. Mix salad and dressing just before serving.
REC: Beef Sukiyaki
Beef Sukiyaki
2-1/2 lbs. boneless beef chuck steak (you can use a more tender steak if you wish and skip the tenderizer)
1 tsp. seasoned instant meat tenderizer
2 cloves garlic, crushed
1/2 cup vegetable oil
1 cup sliced fresh mushrooms
2 cups green onions, cut in 2” pieces
1 5-oz. can bamboo shoots, drained
1/4 cup soy sauce
2 tbl. honey or brown sugar (I have always used honey)
1/4 tsp. black pepper
Optional additions: tofu, chopped tomato, sliced water chestnuts
Trim fat from beef. Rub meat with tenderizer (if using), and garlic. Cut into 1/4” thick slices (across the grain), then into 3” squares. Heat the oil in a large heavy skillet or wok over high heat until oil ripples (but don’t let it smoke). Add meat, 1/3rd at a time, and cook quickly for a couple of minutes, turning and stirring with tongs or spatula, until lightly browned but still a little pink. Push to one side of pan as it browns.
Add mushrooms and green onions. Cook, stirring, for 3 minutes.
Add bamboo shoots, soy sauce, honey and pepper. Stir until heated through.
Serve with hot rice.
Beef Sukiyaki
2-1/2 lbs. boneless beef chuck steak (you can use a more tender steak if you wish and skip the tenderizer)
1 tsp. seasoned instant meat tenderizer
2 cloves garlic, crushed
1/2 cup vegetable oil
1 cup sliced fresh mushrooms
2 cups green onions, cut in 2” pieces
1 5-oz. can bamboo shoots, drained
1/4 cup soy sauce
2 tbl. honey or brown sugar (I have always used honey)
1/4 tsp. black pepper
Optional additions: tofu, chopped tomato, sliced water chestnuts
Trim fat from beef. Rub meat with tenderizer (if using), and garlic. Cut into 1/4” thick slices (across the grain), then into 3” squares. Heat the oil in a large heavy skillet or wok over high heat until oil ripples (but don’t let it smoke). Add meat, 1/3rd at a time, and cook quickly for a couple of minutes, turning and stirring with tongs or spatula, until lightly browned but still a little pink. Push to one side of pan as it browns.
Add mushrooms and green onions. Cook, stirring, for 3 minutes.
Add bamboo shoots, soy sauce, honey and pepper. Stir until heated through.
Serve with hot rice.
REC: Char Siu (BBQ pork)
Char Siu (Barbecued Pork)
3 tbl. soy sauce
1 tbl. soy paste (miso)
1 tbl. hoisin
2 tbl. dry sherry
2 tsp. sugar
1 tbl. tomato paste
1 tbl. oil (sesame oil is best)
1 pork tenderloin
Mix together all ingredients with tenderloin in a ziploc bag. Marinate at least 2 hours, or up to 2 days.
Line a baking pan with foil and place a cooling rack inside. Spray rack with oil spray and put marinated tenderloin in center. Put into a cold oven and turn it to 450 deg. Bake 20 minutes. Turn oven down to 375 deg. and bake another 20 minutes. Serve sliced, with oriental mustard powder that has been mixed with a little water to form a thin paste.
Char Siu (Barbecued Pork)
3 tbl. soy sauce
1 tbl. soy paste (miso)
1 tbl. hoisin
2 tbl. dry sherry
2 tsp. sugar
1 tbl. tomato paste
1 tbl. oil (sesame oil is best)
1 pork tenderloin
Mix together all ingredients with tenderloin in a ziploc bag. Marinate at least 2 hours, or up to 2 days.
Line a baking pan with foil and place a cooling rack inside. Spray rack with oil spray and put marinated tenderloin in center. Put into a cold oven and turn it to 450 deg. Bake 20 minutes. Turn oven down to 375 deg. and bake another 20 minutes. Serve sliced, with oriental mustard powder that has been mixed with a little water to form a thin paste.
REC: Baked Pork Buns
Baked Pork Buns
Makes 8 buns
1 1-lb. loaf frozen bread dough (or use 8 frozen bread rolls), thawed until pliable
3/4 lb. shredded pork (see below) **
1/3 cup finely chopped onion
1 clove garlic, minced
1 tbl. oil
2 tbl. soy sauce
2 tbl. catsup
1 tbl. hoisin sauce
2 tbl. water
1/4 cup sugar
1/2 tsp. rice wine vinegar
1 egg yolk
1 tbl. water
** for very tender shredded pork, Put a 3 lb. pork butt or shoulder roast on a large piece of heavy foil in a roasting pan; wrap tightly. Bake at 300 deg. for about 4 hours. Cool and shred.
Saute onion and garlic in oil. Stir in shredded pork, soy sauce, catsup, hoisin, 2 tbl. water, sugar and rice wine vinegar. Cover, reduce heat to low, and simmer 25 minutes, stirring frequently. At this point you can cool and refrigerate the mixture to use later if need be.
Lightly grease a baking sheet. If using bread loaf, slice it into 8 pieces. Stretch each piece gently to make a 4” circle. Place 1 heaping tablespoon pork filling on each dough piece. Pinch dough edges toward center to seal. Place buns, smooth sides up, on baking sheet. Let rise 1 hour.
Combine egg yolk and 1 tbl. water and use to brush the tops of buns. Bake at 325 deg. for 25 minutes, or until golden brown. Note: they will double in size while rising, then rise even more while baking.
Baked Pork Buns
Makes 8 buns
1 1-lb. loaf frozen bread dough (or use 8 frozen bread rolls), thawed until pliable
3/4 lb. shredded pork (see below) **
1/3 cup finely chopped onion
1 clove garlic, minced
1 tbl. oil
2 tbl. soy sauce
2 tbl. catsup
1 tbl. hoisin sauce
2 tbl. water
1/4 cup sugar
1/2 tsp. rice wine vinegar
1 egg yolk
1 tbl. water
** for very tender shredded pork, Put a 3 lb. pork butt or shoulder roast on a large piece of heavy foil in a roasting pan; wrap tightly. Bake at 300 deg. for about 4 hours. Cool and shred.
Saute onion and garlic in oil. Stir in shredded pork, soy sauce, catsup, hoisin, 2 tbl. water, sugar and rice wine vinegar. Cover, reduce heat to low, and simmer 25 minutes, stirring frequently. At this point you can cool and refrigerate the mixture to use later if need be.
Lightly grease a baking sheet. If using bread loaf, slice it into 8 pieces. Stretch each piece gently to make a 4” circle. Place 1 heaping tablespoon pork filling on each dough piece. Pinch dough edges toward center to seal. Place buns, smooth sides up, on baking sheet. Let rise 1 hour.
Combine egg yolk and 1 tbl. water and use to brush the tops of buns. Bake at 325 deg. for 25 minutes, or until golden brown. Note: they will double in size while rising, then rise even more while baking.
REC: Kung Pao Chicken
Kung Pao Chicken
Mandarin House Restaurant, La Jolla, CA
1 egg white, beaten
2 tsp. cornstarch
1 3-1/2 to 4-lb. chicken, skinned, boned and cut into 1/2” chunks
1 tbl. peanut oil plus 2 cups peanut oil for deep frying
1 tbl. Szechwan sweet bean sauce
1 tbl. hoisin
2 tbl. soy sauce
1/4 tsp. hot red chile pepper flakes (or 10 shakes of chili oil)
1/4 cup water
2 tsp. sugar
1/2 cup roasted peanuts (like cocktail peanuts)
6-8 green onions, cut in 1/2” lengths
In bowl, combine egg white and cornstarch. Add chicken and stir to coat, then stir in 1 tbl. peanut oil. Let stand 30 minutes. Heat wok over med-hi heat and add 2 cups peanut oil. When hot (it will ripple), add chicken and stir to separate chunks. Cook until opaque, about 2 min. Lift out with slotted spoon and drain on paper towels. Strain oil from wok and set aside to cool (keep for future uses).
Turn heat to high in wok and add bean sauce, hoisin, soy sauce, red pepper flakes, water and sugar. Heat through for about 1 minute then add chicken. Stir until heated through. Sprinkle with peanuts and green onions. Stir quickly and serve immediately with rice.
Kung Pao Chicken
Mandarin House Restaurant, La Jolla, CA
1 egg white, beaten
2 tsp. cornstarch
1 3-1/2 to 4-lb. chicken, skinned, boned and cut into 1/2” chunks
1 tbl. peanut oil plus 2 cups peanut oil for deep frying
1 tbl. Szechwan sweet bean sauce
1 tbl. hoisin
2 tbl. soy sauce
1/4 tsp. hot red chile pepper flakes (or 10 shakes of chili oil)
1/4 cup water
2 tsp. sugar
1/2 cup roasted peanuts (like cocktail peanuts)
6-8 green onions, cut in 1/2” lengths
In bowl, combine egg white and cornstarch. Add chicken and stir to coat, then stir in 1 tbl. peanut oil. Let stand 30 minutes. Heat wok over med-hi heat and add 2 cups peanut oil. When hot (it will ripple), add chicken and stir to separate chunks. Cook until opaque, about 2 min. Lift out with slotted spoon and drain on paper towels. Strain oil from wok and set aside to cool (keep for future uses).
Turn heat to high in wok and add bean sauce, hoisin, soy sauce, red pepper flakes, water and sugar. Heat through for about 1 minute then add chicken. Stir until heated through. Sprinkle with peanuts and green onions. Stir quickly and serve immediately with rice.
REC: Japanese Chicken Wings
Recipe from Japanese grandma...
Japanese Chicken Wings
4 lbs. chicken wings (use drummettes if you can find them)
1/4 cup soy sauce
1/2 cup aji mirin (sweet rice wine)
1/4 cup sugar
1/2 tsp. crushed red pepper
1 garlic clove, crushed
1-1/2 tsp. grated fresh ginger root (don’t use powdered)
Cut each wing into 3 parts, separating at the joints (unless you are using drummettes). Throw away wing tips. In large baking pan, or two 12x8” baking dishes, combine remaining ingredients. Add wings and turn to coat well. Let marinate 1 hour at room temperature, turning occasionally. Note: you can make these in advance, cover and refrigerate for up to 24 hours.
Preheat oven to 375 deg. Bake chicken, in the marinade, uncovered, for 1-1/2 hours. Turn them over occasionally. Serve either warm or cold.
Recipe from Japanese grandma...
Japanese Chicken Wings
4 lbs. chicken wings (use drummettes if you can find them)
1/4 cup soy sauce
1/2 cup aji mirin (sweet rice wine)
1/4 cup sugar
1/2 tsp. crushed red pepper
1 garlic clove, crushed
1-1/2 tsp. grated fresh ginger root (don’t use powdered)
Cut each wing into 3 parts, separating at the joints (unless you are using drummettes). Throw away wing tips. In large baking pan, or two 12x8” baking dishes, combine remaining ingredients. Add wings and turn to coat well. Let marinate 1 hour at room temperature, turning occasionally. Note: you can make these in advance, cover and refrigerate for up to 24 hours.
Preheat oven to 375 deg. Bake chicken, in the marinade, uncovered, for 1-1/2 hours. Turn them over occasionally. Serve either warm or cold.
REC: Chicken Wings Katakuri
Another family recipe...
Chicken Wings Katakuri
Katakuri powder (this is water chestnut powder which you buy at the Japanese market)
chicken wings, cut up, or drummettes (as many as you need)
oil for deep frying
sesame seeds, toasted
Heat oil in deep pan. Toss the powder and chicken wings in a ziploc bag to coat. Dip wings in egg white mixture and fry in hot oil quickly until browned. Drain on paper towel then put into baking pan.
Sauce:
1/2 cup vinegar
1 cup sugar
4 tbl. catsup
3 tbl. soy sauce
1/4 tsp. Chinese 5-spice powder, optional
3 tbl. pineapple juice
3 tbl. crushed pineapple
1 tsp. salt
1 tsp. each grated ginger and minced garlic
Bring sauce ingredients to a boil and pour over chicken. Bake at 350 deg. for 40 minutes, turning once.
Sprinkle with sesame seeds and serve.
Note: since there is no set amount as to how many wings you are going to make, just use as much sauce as seems fit - don’t ‘drown’ the wings, but be aware they will soak up some of the sauce.
Another family recipe...
Chicken Wings Katakuri
Katakuri powder (this is water chestnut powder which you buy at the Japanese market)
chicken wings, cut up, or drummettes (as many as you need)
oil for deep frying
sesame seeds, toasted
Heat oil in deep pan. Toss the powder and chicken wings in a ziploc bag to coat. Dip wings in egg white mixture and fry in hot oil quickly until browned. Drain on paper towel then put into baking pan.
Sauce:
1/2 cup vinegar
1 cup sugar
4 tbl. catsup
3 tbl. soy sauce
1/4 tsp. Chinese 5-spice powder, optional
3 tbl. pineapple juice
3 tbl. crushed pineapple
1 tsp. salt
1 tsp. each grated ginger and minced garlic
Bring sauce ingredients to a boil and pour over chicken. Bake at 350 deg. for 40 minutes, turning once.
Sprinkle with sesame seeds and serve.
Note: since there is no set amount as to how many wings you are going to make, just use as much sauce as seems fit - don’t ‘drown’ the wings, but be aware they will soak up some of the sauce.
REC: Chicken with Cashews
Chicken with Cashews
(recipe originally from Fung Lum's Restaurant in Universal City, CA, but altered to our taste)
Serves 4-6
1/2 lb. boned chicken breast, cubed (about 2 cups chicken)
1/2 of an egg white
2 tsp. cornstarch
2 cups oil
3/4 cup cashews, toasted
3/4 cup diced celery
1/3 cup diced carrots
1/2 tsp. salt
1 tsp. sugar
1 tsp. sesame oil
2 tsp. Chinese rice wine or dry sherry
2 tbl. soy sauce
3 tsp. hoisin
3 tbl. water
2 cloves garlic, minced
2 green onions, chopped
1” piece of ginger root, minced
Stir egg white and 1/2 tsp. cornstarch together. Add chicken and toss to coat well. Set aside.
In bowl, stir together salt, sugar, remaining 1-1/2 tsp. cornstarch, sesame oil, rice wine, soy sauce and water.
Heat 2 cups oil in wok or large skillet to 275 deg. When oil reaches 275 deg, add diced chicken mixture, stirring slightly to separate pieces. When chicken turns evenly white (which it does rather quickly), remove with slotted spoon to paper towels. Remove all but 2 tbl. oil and reheat wok or skillet to 375 deg. Add celery and carrot and stir fry 2 minutes or until crisp-tender. Remove and add to chicken.
Return about 2 tbl. oil to wok and heat again. Add garlic, green onions and ginger root to wok and stir fry 20 seconds. Add chicken vegetable mixture and stir fry just to heated. Add seasonings from bowl and stir until well coated and heated. Sprinkle with more rice wine if desired. Add cashews and stir to mix in. Serve with hot rice.
Chicken with Cashews
(recipe originally from Fung Lum's Restaurant in Universal City, CA, but altered to our taste)
Serves 4-6
1/2 lb. boned chicken breast, cubed (about 2 cups chicken)
1/2 of an egg white
2 tsp. cornstarch
2 cups oil
3/4 cup cashews, toasted
3/4 cup diced celery
1/3 cup diced carrots
1/2 tsp. salt
1 tsp. sugar
1 tsp. sesame oil
2 tsp. Chinese rice wine or dry sherry
2 tbl. soy sauce
3 tsp. hoisin
3 tbl. water
2 cloves garlic, minced
2 green onions, chopped
1” piece of ginger root, minced
Stir egg white and 1/2 tsp. cornstarch together. Add chicken and toss to coat well. Set aside.
In bowl, stir together salt, sugar, remaining 1-1/2 tsp. cornstarch, sesame oil, rice wine, soy sauce and water.
Heat 2 cups oil in wok or large skillet to 275 deg. When oil reaches 275 deg, add diced chicken mixture, stirring slightly to separate pieces. When chicken turns evenly white (which it does rather quickly), remove with slotted spoon to paper towels. Remove all but 2 tbl. oil and reheat wok or skillet to 375 deg. Add celery and carrot and stir fry 2 minutes or until crisp-tender. Remove and add to chicken.
Return about 2 tbl. oil to wok and heat again. Add garlic, green onions and ginger root to wok and stir fry 20 seconds. Add chicken vegetable mixture and stir fry just to heated. Add seasonings from bowl and stir until well coated and heated. Sprinkle with more rice wine if desired. Add cashews and stir to mix in. Serve with hot rice.
REC: Chicken and Broccoli with Walnuts
Chicken and Broccoli with Walnuts
Makes 4 servings
Chicken:
White of 1 egg
1 tbl. soy sauce
1 tbl. cornstarch
1 tsp. minced, peeled fresh ginger or 1/4 tsp. ground
1 lb. boneless, skinless chicken breast, cut across grain into 1/4” wide strips
Sauce:
2 tbl. soy sauce
1/4 cup dry sherry or white wine
2 tsp. minced, peeled fresh ginger or 1/2 tsp. ground
2 tbl. honey
1-1/2 tsp. cornstarch
1 tsp. vegetable oil
To finish:
4 tbl. vegetable oil
4 cups broccoli florets
1 cup walnuts (toasted)
1/4 cup sliced green onions
Chicken: mix egg white, soy sauce, cornstarch and ginger in a bowl. Add chicken and stir to coat thoroughly.
Sauce: Mix all sauce ingredients in a small bowl.
To finish: In a wok or large skillet, heat 2 tbl. of the oil over high heat. Add broccoli and stir briskly for 1-2 min. until crisp-tender. Transfer to a large bowl. Add remaining 2 tbl. oil to skillet and heat over med-hi heat. Add chicken and cook 4-5 min., stirring constantly until pieces separate and turn white. Return broccoli to skillet; add walnuts and sauce mixture. Stir for 20-30 seconds until sauce thickens and chicken is glazed. Transfer to serving bowl and sprinkle with green onions.
Chicken and Broccoli with Walnuts
Makes 4 servings
Chicken:
White of 1 egg
1 tbl. soy sauce
1 tbl. cornstarch
1 tsp. minced, peeled fresh ginger or 1/4 tsp. ground
1 lb. boneless, skinless chicken breast, cut across grain into 1/4” wide strips
Sauce:
2 tbl. soy sauce
1/4 cup dry sherry or white wine
2 tsp. minced, peeled fresh ginger or 1/2 tsp. ground
2 tbl. honey
1-1/2 tsp. cornstarch
1 tsp. vegetable oil
To finish:
4 tbl. vegetable oil
4 cups broccoli florets
1 cup walnuts (toasted)
1/4 cup sliced green onions
Chicken: mix egg white, soy sauce, cornstarch and ginger in a bowl. Add chicken and stir to coat thoroughly.
Sauce: Mix all sauce ingredients in a small bowl.
To finish: In a wok or large skillet, heat 2 tbl. of the oil over high heat. Add broccoli and stir briskly for 1-2 min. until crisp-tender. Transfer to a large bowl. Add remaining 2 tbl. oil to skillet and heat over med-hi heat. Add chicken and cook 4-5 min., stirring constantly until pieces separate and turn white. Return broccoli to skillet; add walnuts and sauce mixture. Stir for 20-30 seconds until sauce thickens and chicken is glazed. Transfer to serving bowl and sprinkle with green onions.