Kung Pao Chicken

With a little bit of spice and whole lotta savory appeal, this dish will have you yearning for nothing when you’re finished. Serve it with white rice and enjoy. For this recipe you’ll need: 1. 1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces 2. 5 tablespoons soy sauce 3. 2 tablespoons sherry 4. 1 tablespoon cornstarch 5. 2 teaspoons sugar 6. 2 tablespoons white-wine vinegar or rice vinegar 7. 2 teaspoons Asian sesame oil 8. 2 teaspoons cornstarch 9. 1/3 cup water 10. 2 tablespoons cooking oil 11. 1/2 cup peanuts 12. 4 scallions, white bulbs … Continue reading →

Veggie pot stickers

This recipe is simple and sounds delicious. The combination of the cabbage and carrots paired with the sesame-soy dipping sauce is a match made in taste bud heaven. If you’ve never made pot stickers before, give this recipe a try—you’ll be hooked! For this recipe you’ll need: For the dipping sauce: ¼ cup soy sauce 2 TB rice wine vinegar ½ tsp. dark sesame oil 1 tsp. sugar Zest of 1 lemon 1 inch grated ginger Mix the ingredients in a small bowl with a spoon then cover and chill until you’re ready to serve it. For the pot sticker … Continue reading →

Cashew Chicken

My husband is a health nut and from the very start of our marriage, I have experimented with all sorts of stirfry recipes and funky salads. He’s still in love with me, so I guess I haven’t goofed too badly so far! This is a delicious recipe that even my picky eaters will eat, when sprinkled with enough stirfry noodles. 1 lb. boneless chicken breasts, cut into thin strips 2 T. soy sauce 1 T. flour 2 T. olive oil (2X) 1 small onion, peeled, diced 1/2 lb. mushrooms, sliced (fresh, not canned) 1 small napa cabbage, shredded 1 t. … Continue reading →

Chinese Beef with Green Peppers

For this recipe, you will need 1/2 lb steak, corn starch, soy sauce, rice wine, vegetable oil, green bell peppers, a medium onion, cloves of garlic, ginger, chicken broth, sugar, Chinese black beans (fermented black beans), and salt. To prep for this recipe, cut your steak into thin slices about two inches long. Cut your green bell peppers into 1/4 inch strips after removing the seeds. Peel and mince one garlic clove. Peel and mince the ginger root. Slice the onion. In a small bowl, mix 1 teaspoon of cornstarch, 1 teaspoon of soy sauce, 2 teaspoons of rice win, … Continue reading →

Asparagus and Chicken in Black Bean Sauce

For this recipe, you will need 2 chicken thighs, 12 medium asparagus spears, peanut or corn oil (your preference), dry cooking sherry, cornstarch, soy sauce, sugar, fermented black beans (also referred to as Chinese black beans or salted black beans), cloves of garlic, brown sugar, black soy sauce, and chicken stock. To prep for this recipe, mince up three garlic cloves. Wash the asparagus spears. Peel the tough white outer layer off the ends then slice the spears diagonally in 2 1/2 inch pieces. To make the marinade, combine 1 tablespoon of dry cooking sherry, 1 teaspoon of cornstarch, 2 … Continue reading →

Fried Rice

I love making this recipe and serving it when guests come over. It looks beautiful and is easy to make. And it’s a lot cheaper than take-out, which makes this recipe a plus in my book! For this recipe you’ll need: 2 cups uncooked white rice (I like basmati) 1 tsp. butter or margarine 4 cups water 2 TB peanut oil 2 large boneless, skinless chicken breasts 2 cups frozen peas-n-carrots, defrosted slightly 4 green onions, chopped 1 TB peanut oil 2 ½ TB soy sauce 1 packet Fried Rice Seasoning (any brand) 4 eggs, beaten To make this recipe: … Continue reading →

Chinese Steamed Buns with Roast Pork (Cha Shao Pao)

For this recipe, you will need all purpose flour, sugar, yeast, shortening, peanut oil, 1/2 pound of cha shao (Chinese roasted pork), leeks, sliced ginger root, salt, both light and dark soy sauce, oyster sauce, chicken stock, sesame oil, red food coloring, and cornstarch. Dice the cha shao before starting the recipe. To make the dumplings, sift 6 cups of all purpose flour into a large bowl. Dissolve 1/2 cup of sugar in a little hot water. Add 1 tablespoon of yeast and stir. Let this stand for 10 minutes. Melt two tablespoons of shortening in a microwave safe bowl. … Continue reading →

Kung Pao Shrimp

Kung Pao Shrimp INGREDIENTS: 12 jumbo shrimp 1 quart corn oil, approximately 6 small dry red peppers 1 tsp finely chopped garlic 2 tbs chopped green onions 2 tbs soy sauce 1 1/2 tbs vinegar 2 tbs sugar 1 tsp sesame oil 1 cup flour 1/2 cup cornstarch 1 large egg 1/2 tsp baking powder DIRECTIONS: 1. Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from back but do not cut through. 2. Combine last four ingredients to form a batter. Dip shrimp in batter. Deep fry shrimp in 2 in. of oil about 3 minutes. 3. Pre- … Continue reading →

Kung Pao Chicken

Kung Pao Chicken Make a Chinese cook-in instead of take-out night! INGREDIENTS: 2 halves boneless, skinless, chicken breast cubed 1 large egg white, lightly beaten 2 tsp cornstarch 2 tbs black bean sauce 2 tbs water 1 clove garlic clove, finely minced 1 tbs hoisin sauce 1 tbs rice vinegar 2 tsp Sherry 1 tsp sugar 3 tbs vegetable oil 1/2 cup raw unsalted peanuts 1 tsp dried red pepper flakes DIRECTIONS: 1. Combine chicken, egg white and cornstarch in small bowl. 2. Mix next 7 ingredients in another small bowl. Set sauce aside. 3. Heat oil in wok or … Continue reading →

Hunan Beef

Hunan Beef A Chinese restaurant favorite. Serve with white rice. INGREDIENTS: 1/4 cup soy sauce 1/8 cup cornstarch 3 1/2 tbs granulated sugar 2 tbs water 8 tbs peanut or vegetable oil 2 lbs beef steak, sliced 1/2 cup white wine 3 tbs sesame oil 1/2 cup hoisin sauce 2 tbs grated ginger root 5 cloves garlic cloves, crushed 2 medium green bell peppers, seeded and sliced 1 medium onion, sliced 2 cups sliced green onions 3 medium red chili peppers, chopped DIRECTIONS: 1. In a large bowl mix together soy sauce, cornstarch, 1 1/2 tbs sugar, water, and 4 … Continue reading →