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Celebrate Chinese New Year wtih these favorite Main Course Recipes as prepared in Chinese Restaurants. 

 Crispy Fish with Sauce 

4 large Chinese dried black mushrooms
1 tbsp. peeled, minced FRESH ginger
2 tsp. minced garlic
1/3 C thinly sliced carrots
1/3 C thinly sliced bamboo shoots
1/3 C snow peas, cut in half lengthwise
1 tbsp. rice wine
2 cups chicken broth
1/3 C oyster sauce
3/4 tsp. salt
1 tsp. sugar
1/3 C soy sauce
2 tsp. rice vinegar
3 tbsp. cornstarch mixed with 3 tbsp. water
2 tbsp. peanut oil
1 tsp. sesame oil
shake of white pepper

Soak the dried mushrooms in water to cover, and set aside. Minceginger and garlic and
put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small
bowl. Combine rice wine, chicken broth, oyster sauce, sat, sugar, soy sauce, and vinegar
in a small bow. Combine cornstarch with water in a small dish.

Remove dried mushrooms from bowl and squeeze aout excess liquid. They should be
fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2" wide
strips and place in dish with carrots.

Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and heat 30 seconds.
Move the wok around so the oil coats the sides. Add ginger mixture and stir 15 seconds.
Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add
cornstarch. Bring to a boil. Add sesame oil, a little white pepper (black can be substituted)
and pour over hot fried fish.

Fish:  Buy firm fillets and cut into serving sizes. Soak in salt
water for 30 minutes. Drain and rinse.  Pat dry. Dip in beaten
egg and coat well with cornstarch. Fry in hot oil to cover until golden brown. Remove
with a slotted spoon. Drain briefly and
transfer to serving platter. Ladle sauce over fish.

------------

 Crispy Orange Beef

1 lb. flank steak, partially forzen
1/4 to 1/2 C cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces of dry orange peel, about 1/2" square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2" squares
1/4 C water chestnut slices
1 tsp. minced garlic
1 tbsp. minced green onion
1 tbsp. rice wine
1/4 C sugar
3 tbsp. soy sauce
1/2 C chicken broth
1 tbsp. oyster sauce
1 tsp. sesame oil


     The flank steak should be frozen, but still pliable for
easier slicing. Cut it into 3 lengthwise pieces, then cut across the horizontal to make
small pieces, about 1/2" by 2"  (sizes will vary, but those are ballpark figures). Coat the
meat completely with cornstarch and set aside.

     Cut up dry orange peel into small pieces and combine in a
small dish with hot pepper. Cut onion and combine in another
small dish with water chestnuts. Mince garlic and green onion.
Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set
a metal strainer over a large receptacle (not plastic) in kitchen sink.

     Heat wok for two minutes over highest heat. Add oil and heat until it is very hot.
Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef gets a yellowish cast to
it and the outside is crispy. Transfer to strainer in sink and pour oil and beef into it.

     Place empty wok back on high heat and add garlic and green onion. Add hot pepper
and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add
sauce and stir well to coat. Let Mixture boil until it thickens slightly. Add hot beef and
then sesame oil. Stir once or twice and place on a warm plate. Serve immediately.
Serves 4 to 8 as part of a larger meal.
Serve with steamed rice.

---------------------
General Tso's Chicken

1 lb. boneless, skinless chicken, cut in large chunks
1/3 C cornstarch
1 small zucchini, cut into chunks
2 tsp. minced garlic
1 tbsp. chopped green onion
1/4 C chicken broth
1 tsp. oyster sauce
1/4 tsp. hot pepper paste
1 tbsp. soy sauce
1 tbsp. rice wine
3 tbsp. rice vinegar
1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water
1 tsp. sesame oil

     Cut  the chicken and coat it with cornstarch. Set aside
(discard any extra cornstarch). Slice the zucchini on a shallow diagonal about 1" wide.
Roll the zuchhini halfway and slice the same way to form chunks that are shaped like
trapezoids. Set aside.

     Combine garlic and green onion in a small dish. Combine
broth, oyster sauce, soy sauce, hot pepper sauce, wine, and
vinegar in a small bowl. In another dish or small glass, mix
cornstarch with water. Place a metal strainer in a large
receptacle (not plastic) in the kitchen sink.

     Heat wok over high heat for two to three minutes. Add
vegetable oil; heat until VERY hot. Add chicken; stir to break it up. Fry until golden
brown - the color of fried chicken. Transfer chicken to strainer.

     Place empty wok back on high heat for 30 seconds. Add garlic mixture and fry for
several seconds. Add zucchini and toss a minute over high heat. Add sauce mixture and
bring to a boil. Add cornstarch and boil until thickened. Add chicken and sesame oil and
heat through. Serve with hot steamed rice. Serves 4 to 8 as part of a larger meal.





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