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***RATE A RECIPE FROM THIS PAGE***
Beef Lo Mein
1 pound flank steak, cut in half lengthwise, then
sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons
cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles, lo mein noodles
1
tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
8 leaves Chinese cabbage, cut in crosswise
shreds
1 small 4 ounce can sliced mushrooms, drained
Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese
rice wine or sherry and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce
and sugar. Set aside. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until
al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside. Heat 1 tablespoon oil in a wok. Add carrots and
stir fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir fry 1 minute longer. Remove. Heat another tablespoon
of oil in the wok. Add beef mixture and stir fry until browned, about 2 minutes. Remove. Wipe out wok. Heat remaining 2 tablespoons
oil in wok. Add noodles and stir fry until they are heated through. Stir in vegetables and beef. Add sauce and stir fry to
mix well.
Fried Won Tons
1 pound won ton skins
1/2 pound fresh ground
pork
1/2 pound fresh prawns
4 dried mushrooms, soaked for 2 hours
8 water chestnuts, finely chopped
2 stalks green
onions, finely chopped
2 small eggs, beaten
1/4 teaspoon pepper
1 1/2 teaspoons salt
Shell and devein prawns.
Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and
all of the seasonings. Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon
filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom
corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. Heat 4 cups oil in wok. Fry wrapped
won ton until golden about 2 minutes. Turn over once. Drain and serve hot.
Chicken Chow Mein
1 pound chicken meat
1 cup celery
1 pound
bok choy
1/2 pound fresh mushrooms, sliced
1/2 pound dry won ton noodles
1 pound bean sprouts or snow pea pods
1
medium onion, sliced
1 green onion, diced along the diagonal
1 carrot, sliced
1 red pepper, sliced
Seasonings
for Chicken:
1 teaspoon soy sauce
1 to 2 teaspoons oyster sauce
salt and pepper to taste
less than 1 teaspoon
of cornstarch
Gravy:
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 cup water
salt
or accent if desired and pepper to taste
Wash the bean sprouts to give them more time to drain. Boil noodles in salted
boiling water until they are soft, but not sticky. Break the noodles in half if desired so they are easier to manage. Blanch
the noodles in cold water and drain.* Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch
last. Marinate chicken in seasonings for 10 to 15 minutes. While chicken is marinating, prepare vegetables. Cut the bok choy
diagonally into 1/2 inch thick slices, slice mushrooms. Heat the frying pan on high, add 2 tablespoons of oil and fry the
noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles.
Add more oil and add the meat and onion to the pan. Stir fry until the meat has no redness. Remove from wok or pan. Cook the
rest of the vegetables separately, adding a bit of salt if desired to taste. With the bean sprouts and bok choy add a bit
of sugar as well if desired. If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn't contain
much moisture. Give the gravy a quick restir. Add all the ingredients back into the wok, making a well in the middle if the
wok for the gravy. Mix well. Add green onions at this point if desired, or save them for a garnish. Pour on top of the noodles.
Garnish with sesame seeds. Serve hot. Serves 4 to 6.
*If using fresh noodles, still boil them in hot water as this
removes some of the starch and makes stir frying easier.
Pot Stickers
1 cup homemade chicken broth
2 cups all purpose
flour, plus additional for kneading
4 large leaves Napa cabbage, about 8 ounces
1 tablespoon salt
4 ounces ground
pork butt
1/4 cup finely minced scallions
1 tablespoon finely minced ginger, plus 1/4 cup finely shredded ginger
1
tablespoon thin soy sauce
1 1/2 teaspoons sesame oil
2 teaspoons plus 4 tablespoons vegetable oil
1 teaspoon Shao
Hsing rice cooking wine
1/2 teaspoon sugar
1/3 cup Chinese red rice vinegar
In a small saucepan bring the broth
to a boil over high heat. Boil on high heat, uncovered , 5 to 10 minutes, or until the broth is reduced to about 1/4 cup.
Pour the broth into a small bowl and refrigerate until firm. Measure 3/4 cup boiling water into a glass measuring cup and
cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away
from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture
will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and
knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly
damp cloth and allow to rest for 1 hour. Trim 1/4 inch from the stem end of each cabbage leaf and discard. Stack 2 to 3 cabbage
leaves at a time and cut crosswise into 1/4 inch wide shreds to make about 8 cups. Add salt and toss to combine. Transfer
the cabbage to a colander and drain. About 1 cup of liquid will be released, especially if you squeeze the cabbage from time
to time. In a medium bowl, combine the pork, scallions, 1 tablespoon minced ginger, soy sauce, sesame oil, 2 teaspoons vegetable
oil, rice wine, and sugar. Set aside. After the dough has rested, continue kneading 5 more minutes on a lightly floured surface.
The dough should be elastic, smooth and not sticky. Roll the dough into an even rope about 15 inches long. Cut the rope into
1/2 inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly
dusted with flour into 3 inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges
thinner. Cover all unused dough with a slightly damp cloth. The chicken broth should be firm by now. Roughly chop the broth
into bite sized pieces. Refrigerate until ready to use. Squeeze any excess moisture from the cabbage. The cabbage should have
the appearance of having been cooked. Add the cabbage and chopped chicken broth to the pork mixture. Place about 2 teaspoons
of pork in the center of each round of dough. Fold in half to form a half moon, and pinch one end of the half moon together.
Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the other end
of the dough to seal the dumpling. If necessary, brush a little water to help the dough stick together. Dust each dumpling
lightly with flour. Stand each dumpling so the rounded edge is upright. Heat a 14 inch flat bottomed wok or skillet over medium
high heat until hot but not smoking. Add 1 tablespoon oil, and carefully add 8 dumplings, rounded side up, about 1/2 inch
apart. Pan fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking
to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes
on medium heat, or until almost all the water has evaporated. The dumplings should be served immediately. Place the vinegar
and the remaining shredded ginger in little condiment dishes and serve with the dumplings. Using 1 tablespoon oil for each
batch, continue frying the remaining dumplings, 8 at a time. Makes about 30 pot stickers.
Wrapping Dough for Wontons and Crispy Noodles
Preparation time :: 15 minutes.
Cooking time :: 10 minutes.
Ingredients
2 teacups plain flour.
1/2 teaspoon salt.
Preparation.
Sieve the flour and salt together.
Add hot water gradually and make a soft dough.
Knead for a while and keep for 30 minutes.
Apply oil on your palm and knead the dough until it becomes bouncy and elastic.
Roll out thinly into desired shapes. For wonton wrappers, roll into small circles. For crispy noodles, roll
out into a 200 mm. diameter circle, cut into strips and deep fry in oil until crisp.
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