Sweet and Sour Pork

Sweet and Sour Pork

Ingredients:

1 lb pork tenderloin
2 green peppers
4 slices pineapple (or 1 cup Cantonese pickles)
6 cups peanut oil (6 cups)

Marinate Pork

1/2 teaspoon salt (to marinate pork)
1/2 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon cold water
1 egg yolk

Sauce

3 tablespoons vinegar (Seasoning Sauce)
4 tablespoons sugar
4 tablespoons tomato catsup
4 tablespoons cold water
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon sesame oil
3 tablespoons cornstarch

Directions:

1 .Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.

2 .Soak with marinade for at least half an hour.

3 .Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.

4 .Next cut 4 slices of pineapple into the same size squares.

5 .Set aside.

6 .Heat 6 cups oil.

7 .While oil is heating, coat each piece of pork in cornstarch.

8 .When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.

9 .Remove pork and drain off oil from frying pan.

10 .Put back into frying pan 2 T.

11 .of oil; fry the green pepper and pineapple, stirring constantly.

12 .Add the seasoning sauce continuing to stir fry, until thickened.

13 .Turn off the heat.

14 .Add the pork, mix well and serve immediately.

15 .Serve over rice!

 

HengJun's Coconut Curry Vegetables

Coconut Curry Vegetables

Note:

This is a copycat recipe from HengJun's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! 

 

Ingredients:

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea

Coconut-Curry Sauce

1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Directions:

1 .Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. I recommend freezing the tofu first to firm up the texture.

2 .Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.

3 .Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.

4 .Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.

5 .Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.

6 .Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
7 .Add the peanuts.

8 .Serve with rice, noodles, or a warm loaf of bread.

9 .Use a milder or hotter curry powder to vary the spice.

10 .For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

 

 

Chinese Honey-Soy Braised Chicken Wings

Chinese Honey-Soy Braised Chicken Wings

Note:

Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.

Ingredients:

1 kg chicken wings (2 lb and 3 oz)
2 tablespoons peanut oil (or cooking oil)
1/3 cup dark soy sauce
2 tablespoons honey
2 tablespoons Chinese wine or 2 tablespoons dry sherry
1 garlic clove, crushed
1/2 teaspoon finely grated fresh ginger

Directions:

1 .Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.

2 .Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.

3 .Add soy, honey, wine or sherry, garlic and ginger, stir well.

4 .Reduce heat to low, cover and simmer about 30 minutes or until tender.

5 .Stir frequently towards end of cooking and make sure the sweet does not burn.

6 .Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).

7.Note: This recipe can use a whole chicken, cut up, instead of only the wings.

 

Szechuan Shrimp

Szechuan Shrimp

 

Note:

This recipe is spicy and delicious and just as good as any Chinese takeout!

Ingredients:

2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 lb shelled and deveined shrimp
4 garlic cloves, chopped
1/2 cup sliced green onion

Directions:

1 .Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.

2 .Heat the oil in a wok or large skillet.

3 .Stir-fry the shrimp until pink and firm, about 2 minutes.

4 .Remove shrimp with a slotted spoon to a heated bowl.

5 .Add garlic to the skillet and stir-fry 1 minute.

6 .Add soy sauce mixture and cook stirring constantly, until bubbly.

7 .Return shrimp to skillet and heat for about 1 minute.

8 .Great served with fried rice or white. Enjoy!

 

Sesame Chicken

Ingredients:

6 boneless skinless chicken breasts
1 egg
3 tablespoons flour
3 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt (or to taste)
2 teaspoons olive oil
1/2 teaspoon baking soda
1/2 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste or 2 teaspoons chili sauce
1 teaspoon olive oil
1 -2 tablespoon honey
1 tablespoon ginger paste
1 garlic clove, finely chopped
olive oil (for the wok) or peanut oil (for the wok)
2 tablespoons toasted sesame seeds (to taste)

Directions:

1 .Remove bone and skin from chicken.
2 .Cut into bite sized pieces.
3 .Mix with the first 8 ingredients (egg through white pepper).
4 .Stir in chicken.
5 .Cover and refrigerate 20 minutes.
6 .Mix 1/2-cup water and 1/4-cup cornstarch.
7 .Heat next ingredients (sugar through garlic) until boiling.
8 .Stir in cornstarch mixture.
9 .Cook until thickened.
10 .Taste and adjust sweetness to taste with vinegar or sugar.
11 .Remove from heat; keep warm.
12 .Heat oil (about 1-1/2 inches deep) to 350°.
13 .Fry pieces of chicken in batches small enough to allow free movement.
14 .Cook three minutes or until light brown or golden brown if you will only fry once.
15 .Remove from oil and drain on paper towels.
16 .Repeat until all chicken is done.
17 .(2nd frying is optional but makes the chicken crispy like you get at Chinese places) Reheat oil to 375°.
18 .Fry about 1/2 the chicken 1 minute, or until golden brown.
19 .Remove from oil and drain on towel.
20 .Repeat with remaining chicken.
21 .Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.
22 .Serve immediately or keep in a warm oven for up to 30 minutes.

 

Sweet and Sour Dipping Sauce

Sweet and Sour Dipping Sauce

 

Ingredients:

3 tablespoons white vinegar
3 tablespoons sugar
3 tablespoons tomato sauce (ketchup)
3 tablespoons water
1/2 teaspoon salt
2 teaspoons soy sauce
1 1/2 teaspoons cornflour

 

Directions:

1
Mix together over heat. Bring to the boil, allow to thicken.
2
Cool, use.

 

 

5-Spice Baby Back Ribs

5-Spice Baby Back Ribs

 

Ingredients:

3 lbs baby back ribs
1 pint chicken stock
2 ounces gingerroot, sliced
2 teaspoons five-spice powder
2 fluid ounces soy sauce
4 garlic cloves, crushed
3 lbs baby back ribs

Barbecue sauce

4 fluid ounces plum sauce
2 fluid ounces hoisin sauce
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon five-spice powder
1 teaspoon chili paste with garlic

 

 

Directions:

1.place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.

2.Add ribs and simmer slowly, without lid for around 30 minutes.

3.Remove the ribs and leave them to cool.

4.Boil cooking liquid gently until reduced to about 1/2 pt.

5.Place ribs on a baking sheet and brush with chinese barbecue sauce.

6.Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.

7.Heat the reduced liquid and pour over ribs to moisten.

8.Serve and enjoy!

 

Chinese Chicken Spaghetti

Chinese Chicken Spaghetti

Ingredients:

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 lb boneless skinless chicken breast, cut into 2-in pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1/2 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Directions:

1. Cook pasta according to package directions.

2. In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.

3. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
4.In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.

5.In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.

 

6. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.