Wednesday, March 19, 2014
1 lb large shrimp - not more than 24 to a pound 2 tsp. soy sauce 2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good Seasonings: 1 Tbsp. mashed and finely minced garlic 1 Tbsp. mashed and finely minced ginger 1/2 of a green onion, thinly sliced 3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great. 1 tsp. hot chili paste (optional) Sauce: 5 Tbsp ketchup 1 Tbsp sugar 1/2 Tbsp salt 1 Tbsp Shaoxing Cooking Wine Vegetables: Not essential, but a very worthwhile addition: 10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems 1 stalk of celery - cut in thin diagonal slices 1 good size bamboo shoot - cut in long thin slices to compliment the other vegetables 6 Tbsp oil Dash of Toasted Sesame Oil
Procedures : Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave. Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok. Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds. Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir. Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors"
10 - 12 slices bread (day old or crusty bread is best) 3/4 pound medium shrimp 4 water chestnuts, finely chopped 2 green onions, finely chopped 1 teaspoon grated ginger 1/2 tomato, finely chopped 1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar 1 large egg, lightly beaten Salt and pepper, to taste 2 teaspoons cornstarch 2 cups oil for deep-frying, or as needed 1/3 cup warm water
Procedures : Cut each slice of bread into 4 equal squares. Set aside. Shell and devein the shrimp. Rinse the shrimp under warm running water. Pat dry with paper towels and finely chop. Combine the chopped shrimp with the water chestnuts, green onion, grated ginger, tomato, rice wine, lightly beaten egg, salt and pepper and the cornstarch. Heat the oil for deep-frying to between 370 and 375 degrees Fahrenheit. While waiting for the oil to heat, prepare the bread. Dip the bread squares quickly in the warm water and remove. Squeeze out any excess water. Spread 1 - 2 teaspoons of the shrimp mixture onto each bread square. When the oil is hot, carefully slide the toast squares into the hot oil. (Deep-fry in small batches so that the temperature of the oil does not drop too much). Fry each side until browned (about 1 minute on each side). Remove from the wok with a slotted spoon and drain on paper towels. Serve hot."
1 cup azuki (adzuki) beans 5 cups water 1 strip dried tangerine peel or fresh orange peel 1/4 cup canned lotus seeds 1/3 - 1/2 cup brown sugar, as desired
Procedures : Soak the azuki beans in water for several hours to soften them (it's easiest to soak them overnight). Drain. In a medium saucepan, bring the 5 cups of water with the tangerine peel to a boil. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans soften.Once the beans are just beginning to break apart, add the brown sugar and stir until dissolved. Taste and add more sugar if desired. Serve hot or cold"
1 16 pound (about 7.5 kg) turkey Marinade: 4 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons oyster sauce 4 tablespoons honey 2 teaspoons salt 6 - 8 garlic cloves, crushed
Procedures : Mix the marinade ingredients and rub over the turkey. Do not stuff. Place in the oven with a tray filled with water underneath. Cook at 375 degrees F. for approximately 3 hours or according to directions"
1 pound fresh or dried egg noodles 1 tablespoon sesame oil 3 tablespoons peanut or vegetable oil, or as needed
Procedures : In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil. In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat.Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate. Keep warm while preparing other ingredients for the mea"
1 pound eggplant (about 1 American or 3 Asian eggplants) 1/4 pound ground pork Marinade: 1 teaspoon soy sauce Pepper, to taste Pinch of cornstarch Other: 2 cloves garlic 1 tablespoon finely chopped ginger 1 green onion, cleaned 4 tablespoons oil for stir-frying, or as needed 1 tablespoon hot bean sauce 2 teaspoons black rice vinegar 1 teaspoon soy sauce 1 teaspoon granulated sugar
Procedures : If using American eggplant, desalt if desired by placing in a colander and sprinkling with salt, and letting sit for 30 minutes. Marinate the ground pork in the soy sauce, pepper and cornstarch for 15 minutes. Cut the eggplant into pieces approximately 1 inch long and 1/2-inch thick (do not peel). Finely chop the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until softened (about 5 minutes). Remove from the wok. Add 2 tablespoons oil to the wok. When the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry until aromatic. Add the ground pork. Stir fry until the pork changes color and is nearly cooked through. Add the eggplant back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir in the sugar and the green onion. Mix thoroughly and serve."
6 cups lamb or chicken stock 1 tablespoon dark soy sauce 1 slice ginger 2 green onions 3 lb boneless lamb 1 - 2 cakes bean curd 1 lb green vegetable, such as Chinese cabbage, bok choy, or spinach 3 1/2 ounces bean thread (vermicelli) noodles
Procedures : Cut the lamb into paper thin rectangular slices. Slice the bean curd. Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve. Lay the lamb, chopped vegetables, and side dishes on separate platters on the table.Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food. Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot). Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal. "