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A Chinese Menu Suggestion #1

CHINESE MENU #1
===============
(Serves 4)

MENU ITEMS:
-----------
1. Raindrop Soup
2. Sweet And Sour Prawns (Shrimp)
3. Chicken Dice With Fried Walnuts
4. Pork And Bamboo Shoots
5. Fried Lettuce
6. Boiled Or Steamed Rice
7. Gingered Fruit

Note: I don't know what kind of stomach those 4 persons shall have - I'd
      say the amounts would suffice for a small army...

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

1. RAINDROP SOUP
================

Ingredients:
------------
6         water chestnuts
2         scallions
1 tblsp   sherry
3 cups    chicken stock (1 cup = 250 ml)
6 oz      diced cooked chicken
salt and pepper

Instructions:
-------------
Slice the water chestnuts and slice the spring onions (scallions) finely.
Put these in a sauce pan with the chicken stock and the chicken. Bring
to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.

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

2. SWEET AND SOUR PRAWNS (SHRIMP)
=================================

Ingredients:
------------
1 lb         fresh peeled prawns
2 tblsp      tomato ketchup
1 tblsp      sambal oelek (meshed hot chilies) 
pinch        of MSG (monosodium glutamate)
1 tblsp      sugar
1 1/2        rice wine
1 tblsp      cornstarch stirred in 2 tblsp water
1 clove      garlic
1 1/2 tblsp  fresh ginger
3 oz         scallions

Marinade:
---------
1 egg white
3 tblsp cornstarch
1/2 tsp salt
3 tblsp water
5 tblsp oil

Instructions:
-------------
Marinate prawns for 20 minutes in egg white, cornstarch, salt, water
and oil. 

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and
cornstarch.  Peel garlic and ingwer and chop finely.  Also chop
scallions finely. 

Heat 3/4 litres oil in a pan or wok and fry half of the prawns.  Take
them out of the pan after 45 seconds and drain them. In another pan or
wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds.
Add prawns and fry while stirring constantly. 

Add prepared sauce and fry for 1 minute. Add chopped scallions and 2
tablespoons oil. 

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

3. CHICKEN DICE WITH FRIED WALNUTS
==================================

Ingredients:
------------
4        dried mushrooms
4 oz     shelled walnuts
1/3 cup  oil
3 lb     chicken
1 tsp    cornstarch
1 tblsp  sherry
2 tblsp  soy sauce
1 tsp    salt
1 tsp    brown sugar

Instructions:
-------------
Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry
in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen
paper to remove all traces of oil. 

Cut the chicken meat into small pieces, fry in remaining oil for 3
minutes over fierce heat, stirring all the time. Mix the cornstarch to
a smooth paste with the sherry, soy sauce, salt and sugar. Add to the
chicken and mix well.

Drain the mushrooms and chop roughly, add to the pan and cook for 2
minutes. Add the walnuts.

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

4. PORK AND BAMBOO SHOOTS
=========================

Ingredients:
------------
2 lb     lean pork
1/4 cup  soy sauce
1 tblsp  sherry
1 tsp    brown sugar
1 tsp    ground ginger
1 litre  water
4 oz     bamboo shoots

Instructions:
-------------
Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and
ginger together, add to the pork, toss well and leave for 10 minutes.

Put pork and flavourings in a large pan, add the water and bring gently
to the boil, cover and simmer for 1 hour.

Drain bamboo shoots and shred finely, add to the pan and simmer for 10
minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch.
mixed with a little cold water.

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

5. FRIED LETTUCE
================

Ingredients:
------------
1         large lettuce
1 tblsp   oil
2 cloves  garlic
pinch     of salt
1 tsp     Vesop (this is a substitute for soy sauce)

Instructions:
-------------
Wash and trim the lettuce and shake off excess moisture. Cut into four.
Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic,
salt and Vesop; mix well and cook for another minute.

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

6a. BOILED RICE
===============

Ingredients:
------------
1 cup      long grain rice
2 cups     water

Instructions:
-------------
Wash and drain the rice. Cook in boiling water for 5 minutes, stirring
occasionally to prevent sticking.

Reduce the heat to simmering, cover the pan and cook for 20 minutes or
until all the water has been absorbed and the grains are quite separate


6b. STEAMED RICE
================

Ingredients:
------------
2/3 cups     long grain rice
3 - 4 cups   water

Instructions:
-------------
Was and drain the rice Cook in boiling water for 3 minutes. Drain. Put
the rice in a steaming tier and cook for 30 minutes. (If no steaming
tier is available, use a nylon or hair sieve in a wooden ban.)

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

7. GINGERED FRUIT
=================

Ingredients:
------------
15 oz    canned pineapple pieces
11 oz    canned lychees
1 tblsp  chopped glace' cherries
2 tblsp  chopped crystallized ginger
1 cup    flaked toasted almonds

Instructions:
-------------
Drain the syrup from the canned fruits. Lightly combine the pineapple,
lychees, glace' cherries and ginger in a serving bowl. Chill well.
Sprinkle the almonds on top and serve immediately. 

A Chinese Menu Suggestion #2

CHINESE MENU #2
===============
(Serves 4)

MENU ITEMS:
-----------
1. Tomato Soup With Egg Flower
2. Fried Shellfish
3. Braised Chicken With Peppers
4. Stewed Lamb With Orange
5. Fried Celery Cabbage
6. Fried Rice
7. Almond Cream With Chow Chow

Note: I don't know what kind of stomach those 4 persons shall have - I'd
      say the amounts would suffice for a small army...

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

1. TOMATO SOUP WITH EGG FLOWER
==============================

Ingredients:
------------
4           tomatoes
1           onion
1 tblsp     oil
3 cups      chicken stock (1 cup = 250 ml)
pinch       of MSG (monosodium glutamate)
1           egg, beaten
salt and pepper

Instructions:
-------------
Skin and cut the tomatoes and cut the onion into eighths. Heat the oil
in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or
until softened but not browned. Pour off excess oil and add the stock,
salt, pepper and MSG. Bring to the boil and simmer for 30 minutes.

Add the egg slowly, stirring constantly, until it separates into shreds.

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

2. FRIED SHELLFISH 
==================

Ingredients:
------------
ca. 1 lb     shellfish

Dough:
------
12 oz        flour
1            egg
2 tblsp      baking powder
3 1/2 tblsp  cornstarch
1 tsp        salt
1 cup        water
flour to dust
oil to fry and for the dough

Instructions:
-------------
Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let
stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. 

Cut fish to pieces and dust with cornstarch. Then dip fish into dough
and fry in hot oil. Turn fish very cautiously when the color starts to
change. Remove fish pieces when slightly brown. Let cool 5 minutes.

Now fry again in hot oil until the pieces are golden brown. 

Further Ingredients:
--------------------
5 oz       soaked chinese mushrooms
7 oz       bamboo shoots
4 oz       scallions
4 cloves   garlic
oil        for frying
4 tblsp    soy sauce
3 tblsp    sugar
2 tsp      pepper
3 tsp      salt
4 tblsp    rice wine (or white wine)
pinch      of MSG
1/2 litre  chicken broth or water
2 tblsp + 2 tsp cornstarch, stirred in 180 ml water
4 tsp      sesame oil

Instructions:
-------------
Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in
1 inch long slices. Peel and chop garlic finely.

Heat pan, put a little oil in it and stir-fry vegetables.  Take out of
the pan.  Heat 6 tablespoons oil in the pan and fry garlic for 15
seconds.  Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken
broth.  Add cornstarch water mixture.  Add vegetables and fish and boil
shortly.  Season to taste with sesame oil. 

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

3. BRAISED CHICKEN WITH PEPPERS
===============================

Ingredients:
------------
3         red peppers
1 tblsp   oil
1 tsp     salt
1 lb      chicken meat
1 oz      fresh ginger
2 tblsp   oil
pinch     of brown sugar
2 tsp     sherry
1 tsp     cornstarch
2 tsp     soy sauce

Instructions:
-------------
Core the peppers and cut into thin rings. Fry in the oil and salt for 1
minute. Add 2 tablespoons water, bring to the boil, cover and simmer for
2 minutes. Drain.

Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both
chicken and ginger in oil for 1 minute. Add the sugar and sherry.

Mix the cornstarch to a smooth paste with the soy sauce and add to the
pan. Heat gently, stirring until slightly thickend. Add the peppers and
cook for 1 minute.

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

4. STEWED LAMB WITH ORANGE
==========================

Ingredients:
------------
2 lb     lean lamb or mutton
1 tblsp  soy sauce
1 tblsp  sherry
1 tsp    ground ginger
2 tblsp  finely grated orange rind
1 tsp    salt
1 litre  stock or water
1 tblsp  cornstarch

Instructions:
-------------
Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry,
ginger, orange rind and salt together, add the lamb and mix well. Put
the lamb into a pan with the flavourings and water. Bring to the boil,
remove the scum, cover and simmer for 2 hours.

Mix the cornstarch to a smooth paste with a little cold water and add to
the pan. Bring back to the boil, stirring until slightly thickened. 

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

5. FRIED CELERY CABBAGE
=======================

Ingredients:
------------
1 lb      white, or Chinese cabbage
2 tblsp   oil or melted lard
1 tsp     salt
2 sticks  celery

Instructions:
-------------
Wash the cabbage and shred finely. Heat the oil and fry the cabbage for
3 minutes, stirring all the time. Add the salt, mixing well. 

Wash the celery and cut into thin slices, add to the cabbage with 2
tblsp water; cook over a fierce heat, stirring all the time, for 2
minutes. 

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

6. FRIED RICE
=============

Ingredients:
------------
2 lb     cooked, cold rice
2 tblsp  oil
2        eggs
salt and black pepper

Instructions:
-------------
Season the rice well with salt and black pepper. Heat the oil and fry
the rice gently over medium heat for about ten minutes, or until all fat
has been absorbed. 

Beat the eggs until smooth and pour on to the rice in a thin stream,
stirring all the time. Heat gently, stirring, until the egg is evenly
distributed and set. 

Note:
-----
This is the simplest form of fried rice, which, although very popular in
the West, is not served in restaurant in China, and rarely in the home. 

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

7. ALMOND CREAM WITH CHOW CHOW
==============================

Ingredients:
------------
1 lb        canned chow chow or mixed fruit salad
2 cups      water
1 oz        unflavored gelatine
2 cups      milk
1 tsp       almond essence
granulated sugar to taste

Instructions:
-------------
Chop the larger pieces of chow chow in half or drain the mixed fruit
salad. 

Place 4 tablespoons of the water in a cup and stand it in a sauce pan of
hot water. Shower the gelatine into the cup and heat, stirring, until
the gelatine has dissolved. Cool.

Heat the remaining water with milk, sugar to taste, and almond essence.
Stir until the sugar has dissolved. Stir in the gelatine. Pour into a
shallow, lightly oiled cake tin and cool until set. 

Cut the almond cream into triangular bite-sized pieces. Place these in a
serving bowl with the fruit and combine very gently. Serve very cold. 

Note:
-----
Chow Chow is Chinese preserved fruit which can be bought in shops
specializing in Chinese groceries. 

Back to =>  the Top

A Chinese Menu Suggestion #3

CHINESE MENU #3
===============
(Serves 4)

MENU ITEMS:
-----------
1. Watermelon Soup
2. Pineapple Fish
3. Duck With Almonds
4. Spiced Whole Lamb
5. Broccoli With Pork
6. Boiled Or Steamed Rice
7. Almond Biscuits

Note: I don't know what kind of stomach those 4 persons shall have - I'd
      say the amounts would suffice for a small army...

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

1. WATERMELON SOUP
==================

Ingredients:
------------
1 oz        dried mushrooms
4 oz        bamboo shoots
4 oz        green peas
4 oz        lean ham
2 cups      chicken stock (1 cup = 250 ml)
6 oz        chicken
6 oz        pork
1/2 tsp     MSG (monosodium glutamate)
4 lb        watermelon

Instructions:
-------------
Cut the mushrooms into small pieces and soak in boiling water for 1 hour.
Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham.

Bring the stock to the boil. Mince the chicken and pork, add to the
stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots
and ham, mix well and add the MSG and peas.

Cut the top from the melon and scoop out the seeds and some of the pulp.
Pour the soup into the melon and replace the top. Stand the melon in a
basin and steam for about 1 1/2 hours or until the melon is cooked. 

The correct way to serve this soup is to place the melon on the table
and scoop out soup and flesh, cutting the peel down as the level of soup
is lowered. 

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

2. PINEAPPLE FISH
=================

Ingredients:
------------
ca. 1 lb     fish

Dough:
------
12 oz        flour
1            egg
2 tblsp      baking powder
3 1/2 tblsp  cornstarch
1 tsp        salt
1 cup        water
flour to dust
oil to fry and for the dough

Instructions:
-------------
Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let
stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. 

Cut fish to pieces and dust with cornstarch. Then dip fish into dough
and fry in hot oil. Turn fish very cautiously when the color starts to
change. Remove fish pieces when slightly brown. Let cool 5 minutes.

Now fry again in hot oil until the pieces are golden brown. 

Further Ingredients:
--------------------
7 oz canned pineapple pieces
3/4 cup syrup from canned pineapple
1 tblsp cornstarch
2 tblsp vinegar
1 tblsp soy sauce
2 tblsp sugar
green tops of 2 scallions

Instructions:
-------------
Place ingredients in a saucepan and bring to the boil, stirring
constantly. Add the fish pieces and simmer, covered, for 5 minutes

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

3. DUCK WITH ALMONDS
====================

Ingredients:
------------
1 lb      duck meat
2 tblsp   oil
1 tsp     salt
2 tblsp   soy sauce
2 sticks  celery
2 oz      fresh mushrooms
4 oz      frozen peas
1 cups    stock
2 tsp     cornstarch
3 oz      split, toasted almonds

Instructions:
-------------
Cut the duck meat into paper thin slices. Heat the oil, add the salt and
duck and fry for about 5 minutes or until the meat is tender. Add the
soy sauce and mix well.

Wash and chop the celery; wash and thinly slice the mushrooms; add both
to the pan with the peas, mix well and cook for 1 minute. Add the stock,
bring to the boil and simmer for 5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir into
the pan, bring to the boil, stirring all the time until slightly
thickened. 

Add the almonds and serve.

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

4. SPICED WHOLE LAMB
====================

Ingredients:
------------
3 lb      leg or shoulder of lamb
1 tsp     salt
1 tblsp   sherry
2 cloves  garlic, crushed
1 oz      fresh ginger, shredded or 1 tsp ground ginger
1/3 cup   oil
1 litre   stock
1 tblsp   cornstarch

Instructions:
-------------
Wipe the meat and rup salt into the skin. Put in a pan with cold water
to cover, bring to the boil, remove the scum, cover and simmer for 20
minutes. Drain off the liquid. Mix the soy sauce and the sherry with the
garlic and ginger and rub into the lamb, leave for 10 minutes. 

Heat the oil and fry the lamb for about 15 minutes, turning it to brown
all over. Add the stock, bring to the boil and simmer for 2 1/2 hours. 

Mix the cornstarch to a smooth paste with a little cold water. Lift the
lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in
the pan and bring to the boil, stirring, until slightly thickened. Pour
over the lamb.  

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

5. BROCCOLI WITH PORK
=====================

Ingredients:
------------
3/4 lb   cooked or frozen broccoli
2 tblsp  peanut oil
1 tsp    sugar
pinch    of salt
1/2 tsp  very finely chopped fresh ginger
1 clove  garlic, crushed
2 tblsp  soy sauce
1 tblsp  sherry
1 tsp    cornstarch
1 cup    thinly sliced pork

Instructions:
-------------
Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan,
add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and
garlic, cover the pan and cook slowly for 4-5 minutes.

Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons 
(1/4 cup) water. Stir this in to the saucepan, cover again and cook for
a further 3-4 minutes. 

Add the pork and reheat.

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6a. BOILED RICE
===============

Ingredients:
------------
1 cup      long grain rice
2 cups     water

Instructions:
-------------
Wash and drain the rice. Cook in boiling water for 5 minutes, stirring
occasionally to prevent sticking.

Reduce the heat to simmering, cover the pan and cook for 20 minutes or
until all the water has been absorbed and the grains are quite separate


6b. STEAMED RICE
================

Ingredients:
------------
2/3 cups     long grain rice
3 - 4 cups   water

Instructions:
-------------
Was and drain the rice Cook in boiling water for 3 minutes. Drain. Put
the rice in a steaming tier and cook for 30 minutes. (If no steaming
tier is available, use a nylon or hair sieve in a wooden ban.)

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

7. ALMOND BISCUITS
==================

Ingredients:
------------
2 1/2 cups   all-purpose flour
2 tsp        baking powder
1/2 cup      margarine or butter
1 cup        granulated sugar
1            egg
1 tsp        almond essence
blanched     almonds for decoration
beat egg for glazing

Instructions:
-------------
Sift the flour, baking powder and salt into a bowl. Cream the margarine (
or butter) and sugar together until light, white and fluffy. Beat in the
egg and almond essence. Stir in the sifted dry ingredients to make a
stiff dough.

Form the mixture into balls about 1 - 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.

Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until
golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Back to =>  the Top

A Chinese Menu Suggestion #4

CHINESE MENU #4
===============
(Serves 4)

MENU ITEMS:
-----------
1. Mixed Vegetable Soup
2. Scallops With Peppers
3. Crisp Skin Chicken
4. Pork With Mushrooms
5. Fried Spinach
6. Boiled Or Steamed Rice
7. Almond Lake With Mandarin Oranges

Note: I don't know what kind of stomach those 4 persons shall have - I'd
      say the amounts would suffice for a small army...

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

1. MIXED VEGETABLE SOUP
=======================

Ingredients:
------------
2        carrots
1        small turnip
3 oz     bamboo shoots
4 oz     white cabbage
3 tsp    salt
2        large tomatoes
4 cups   water (1 cup = 250 ml)
3 oz     noodles
3 oz     Chinese pickles (cha tsai)
2        scallions 
3 oz     pea sprouts
2 tblsp  Vesop (this is a substitute for soy sauce)
1/2 tsp  MSG (monosodium glutamate)
pinch    of pepper

Instructions:
-------------
Peel the carrots and turnip, shred or grate the flesh finely; grate the
bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with
these vegetables. Slice the tomatoes. Fry the vegetables in a little oil
for 5 minutes, stirring well. Add the water, mix well, then stir in the
noodles. Simmer for 30 minutes. 

Slice the pickles; chop the scallions; add with pea sprouts to the pan
and cook for 5 minutes. Add remaining ingredients and simmer for 10
minutes. 

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

2. SCALLOPS WITH PEPPERS
========================

Ingredients:
------------
1 lb      scallops
3         red peppers
1 tblsp   oil
1 tsp     salt
1 oz      fresh ginger
2 tblsp   oil
pinch     of brown sugar
2 tsp     sherry
1 tsp     cornstarch
2 tsp     soy sauce

Instructions:
-------------
Core the peppers and cut into thin rings. Fry in the oil and salt for 1
minute. Add 2 tablespoons water, bring to the boil, cover and simmer for
2 minutes. Drain.

Chop the ginger finely, fry both scallops and ginger in oil for 1
minute.  Add the sugar and sherry. 

Mix the cornstarch to a smooth paste with the soy sauce and add to the
pan. Heat gently, stirring until slightly thickend. Add the peppers and
cook for 1 minute.

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

3. CRISP SKIN CHICKEN
=====================

Ingredients:
------------
1 chicken (2 1/2 lb)
1 tblsp vinegar
2 tblsp soy sauce
2 tblsp honey
1 tblsp sherry
1 tsp molasses (treacle)
2 tblsp all-purpose flour
1 tsp salt
peanot oil for deep frying

Instructions:
-------------
Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with kitchen paper. 

Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush over the remaining soy
sauce mixture and hang again for 20-30 minutes. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.

Chop the chicken into 8 pieces and serve warm with the following dips:

Cinnamon Dip:
-------------
1 tblsp  ground cinnamon 
1/2 tsp  ground ginger
1/4 tsp  freshly ground black pepper
1/4 tsp  salt

Mix together, place in a small saucepan and heat until very hot,
stirring constantly. 

Pepper and Salt Dip:
--------------------
1 tblsp     salt
1/2 tblsp   freshly ground black pepper

Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown. 

Hoi Sin Sauce
-------------

Guests dip the pieces of chicken into the dips which are served
separately in small bowls. 

Note:
-----
As this dish is eaten with the fingers, place finger bowls of cold water
on the table.

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

4. PORK WITH MUSHROOMS
======================

Ingredients:
------------
1 lb     lean pork
1 tblsp  soy sauce
1 tblsp  sherry
2 tblsp  oil
4 oz     fresh mushrooms
1 tsp    cornstarch
1/4 cup  stock or water

Instructions:
-------------
Cut the pork in paper thin slices, addthe soy sauce and sherry. Toss
well. Heat the oil and fry the meat over fierce heat, stirring all the
time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the
mushrooms. Slice them thinly and fry quickly in the remaining fat. Add
the meat again and mix well.

Mix the cornflour (cornstarch) to a smooth paste with the stock or water,
add to the pan and heat gently, stirring all the time, until slightly
thickened. 

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

5. FRIED SPINACH
================

Ingredients:
------------
2 lb      fresh spinach or 3/4 lb frozen leaf spinach
1 tblsp   oil
1 tsp     salt
1 tblsp   soy sauce

Instructions:
-------------
Wash the spinach thoroughly and drain off excess water, or defrost the
frozen spinach. Heat the oil in a large sauce pan, add the leaf spinach
and fry over fierce heat for 1 minute, stirring all the time, until the
spinach softens. Add the salt and soy sauce, mix well and cook gently
for another minute. 

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

6a. BOILED RICE
===============

Ingredients:
------------
1 cup    long grain rice
2 cups   water

Instructions:
-------------
Wash and drain the rice. Cook in boiling water for 5 minutes, stirring
occasionally to prevent sticking.

Reduce the heat to simmering, cover the pan and cook for 20 minutes or
until all the water has been absorbed and the grains are quite separate


6b. STEAMED RICE
================

Ingredients:
------------
2/3 cups    long grain rice
3 - 4 cups  water

Instructions:
-------------
Was and drain the rice Cook in boiling water for 3 minutes. Drain. Put
the rice in a steaming tier and cook for 30 minutes. (If no steaming
tier is available, use a nylon or hair sieve in a wooden ban.)

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

7. ALMOND LAKE WITH MANDARIN ORANGES
====================================

Ingredients:
------------
2 cups      milk
1/2 cup     granulated sugar
1 tsp       almond essence
1/3 cup     ground rice
11 oz       canned mandarin oranges
1/4 cup     flaked toasted almonds

Instructions:
-------------
Put the milk, sugar, essence and rice in a saucepan. Bring to the boil,
stirring constantly, and simmer for 5 minutes. Pour into a dish, cover
and cool. Drain the mandarin oranges well. Spoon the rice into
individual dishes. Place the mandarin oranges on the rice and sprinkle
with the almonds.

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Chinese Potato Salad

Chinese Potato Salad

5-6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro

	Sauce
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato 
salad-sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and host mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce and mix well. Chill.

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Cold Chinese Noodles in Peanut-Sesame Sauce

The hardest part of the recipe is amassing the ingredients.  Most can be
purchased in an Oriental Food Store.  Once you make the dressing, you will
have "instant" company fare on hand for a long, long time.  The recipe 
makes 1 quart.  I store mine in a mayonnaise-type jar in the refrigerator.
Dressing will keep well indefinitely in the refrigerator.  Use about 2-4
heaping Tbsp. of dressing per pound of noodles.  

Recipe may be prepared up to 1 day ahead of time through Step 3 and kept
refrigerated.  

1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
DRESSING:
	6 Tbsp. peanut butter
	1/4 cup water
	3 Tbsp. light soy sauce
	6 Tbsp. dark soy sauce
	6 Tbsp. tahini (sesame paste)
	1/2 cup dark sesame oil
	2 Tbsp. sherry
	4 tsp. rice wine vinegar
	1/4 cup honey
	4 medium cloves garlic, minced
	2 tsp. minced fresh ginger
	1-2 Tbsp. hot pepper oil (see instructions below)*
	1/2 cup hot water
	
GARNISH: (all are optional, depending on your taste)
	1 carrot, peeled
	1/2 firm medium cucumber, peeled, seeded, and julienned
	1/2 cup roasted peanuts, coarsely chopped
	2 green onions, thinly sliced

1.  Cook noodles in large pot of boiling unsalted water over medium heat 
    until barely tender and still firm.
2.  Drain immediately and rinse with cold water until cold.  Drain well
    and toss noodles with (2 Tbsp) dark sesame oil so they don't stick
    together.
3.  FOR DRESSING:  combine all ingredients except hot water in a blender
    or food processor fitted with steel blade and blend until smooth.  
    Thin with hot water to consistency of whipping cream.
4.  For garnish, peel flesh of carrot in short shavings about 4" long.
    Place in ice water for 30 minutes to curl.
5.  Just before serving, toss noodles with sauce.  Garnish with cucumber,
    peanuts, green onion, and carrot curls.  Serve at room temperature.

*  HOT PEPPER OIL: Amount you use depends on how hot you like it.  2 Tbsp.
will give it a nice "bite."  If your tastes run to the very hot, you might 
want to use 3 Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a
recipe: 
1/4 cup hot red pepper flakes, 1 cup oil.  Combine in a saucepan over 
medium heat.  Bring to boil, and immediately turn off heat.  Let cool.  
Strain in small glass container that can be sealed.  Refrigerate.
Lasts indefinitely.

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Garlic Chicken

CHINESE GARLIC CHICKEN

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

     Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid.  Slice crosswise into thin shreds.  In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved.  Add chicken and mix well to coat
all pieces.  Let stand at room temperature 30 minutes.

     Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic.  Combine Sauce ingredients, mixing well.  Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon.  Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown.  Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly.  Turn off heat and splash with about 1 tsp of dark
sesame oil.   Serve over rice.  Makes 4 servings.

Back to =>  the Top

General Tso's Chicken (1)

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers


1) Mix 1/2 cup cornstarch with water.  Add garlic, ginger, sugar, 1/2 cup soy 
sauce, vinegar, wine, chicken broth and MSG (if desired).  Stir until sugar 
dissolves.  Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.  Stir in 
egg.  Add 1 cup cornstarch and mix until chicken pieces are coated evenly.  
Add cup of vegetable oil to help separate chicken pieces.  Divide chicken into 
small quantities and deep-fry at 350 degrees until crispy.  Drain on paper 
towels.

3) Place a small amount of oil in wok and heat until wok is hot.  Add onions 
and peppers and stir-fry briefly.  Stir sauce and add to wok.  Place chicken in
sauce and cook until sauce thickens.

Back to =>  the Top

Lo Mein

1/2 lb egg noodles (I use the 12 oz package)
1/2 lb flank steak

1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry

1 clove garlic, crushed

sauce mixture -
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce

1 tsp sesame oil
1 stalk green onion,diced
2 tbsp. oil

Par boil fresh egg noodles for 3 minutes.  Rinse with cold water
and drain.  Slice beef into 1/8-inch strips across the grain.  Marinate 
for 15 minutes.  Prepare sauce mixture.  Have a pot of hot water ready.

Heat wok.  Add 2 tbsp oil and reheat.  Add garlic; brown.
Discard.  Add beef and salt stir until 3/4 done.  Add sauce mixture
and stir until thickened.  Add green onions and sesame oil.  Mix
well and keep warm.  Drop noodles into hot water.  Stir for a
minute to heat.  Drain well.  Pour meat and sauce over noodles.

Back to =>  the Top

Pot Stickers : COLLECTION

   Dumpling Skins     

The texture of these fresh pasta products is positively silky
in comparison to the commercially prepared kind.  Making them
by hand is a very time-consuming process, but the result is
certainly worth the effort.  Commercial dumpling skins
(gyoza) will work just fine.

Fifty skins:
 2.5  cups all-purpose flour
 1.25 cups boiling water

1. Place the flour in a mixing bowl and add the boiling water.
With a wooden spoon, mix the ingredients to a rough ball.
If the dough is too hot to handle, let it cool a bit; then 
turn it out onto a lightly floured surface and need for about
5 minutes, until it is smooth and elastic.  If the dough is
too sticky, need a few tablespoons of flour into it.
Cover the dough and let it rest for 25 minutes.

2. Cut the dough in two and form each half into a long snakelike
roll about 1 inch in diameter.  Cut each half into 25 pieces.
with a cut edge down, press each into a circle.  Using a small
rolling pin or a tortilla press that has been lightly floured,
roll out each piece into a 3-inch circle.  Cover the circles
with a cloth or towel to prevent drying.




  Fifty Dumplings       Jiao Zi

Meat dumplings typify the hearty, wholesome qualities of northern
home-style cooking.  Traditionally, they are filled with pork,
cabbage, and flavored with a generous amount of Chinese garlic
chives.  For a nice variation is to substitute lamb for pork

1.5 cups finely minced Chinese cabbage (Napa)
1   tsp salt
 .75 pounds ground pork
1   cup finely minced Chinese garlic chives, leeks, or scallion 
       greens

Dumpling Seasoning
2   Tbs soy sauce
1   Tbs rice wine (shaohsing)
2   Tbs sesame oil
1.5 tsp minced ginger
1.5 tsp minced garlic


1.  Place the minced cabbage in a large mixing bowl, add the 
salt, toss lightly to mix evenly, and let sit for 30 min.
(this is done to remove the water from the cabbage, so the
filling will not soak through the dumpling skin.)  Take
a handful of minced cabbage and squeeze out as much water
as possible.  Place the cabbage in a mixing bowl.  Squeeze
out all the cabbage and discard water.  Add the pork, minced
chives, and "dumpling seasoning".  Stir vigorously in to
combine the ingredients evenly.  (If the mixture seems loose,
add 2 Tbs cornstarch to bind it together.)

2.  Place a heaping tablespoon of filling in the center of
each dumpling skin, and fold the skin over to make a half-moon
shape.  Spread a little water along the edge of the skin.  Use
the thumb and index finger of one hand to form small pleats
along the outside edge of the skin;  with the other hand,
press the two opposite edges of the skin together to seal.
The inside edge of the dumpling should curve in a semi-circular
fashion to conform to the shape of the pleated edge.  Place
the sealed edge dumplings on a baking sheet that has been
lightly dusted with cornstarch or flour.

3.  In a large wok or pot, bring about 3qts of water to a boil.
Add half the dumplings, stirring immediately to prevent them
from sticking together, and heat until the water begins to boil.
Add 1/2 cup cold water and continue to cook over high heat
until the water boils.  Add another 1/2 cup cold water and
cook until the water boils again.  Remove and drain.
Cook the remaining dumplings in the same manner.  (this is the
traditional method of cooking dumplings; for a simpler method,
boild for about 8 minutes, uncovered, on high heat.

Serve the cooked dumplings with one (or both) of the following
dipping sauces:

  Dipping Sauce  I
1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce


  Dipping Sauce  II
1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic


  Variation

add 1 Tbs shredded gingerroot or minced garlic to either
 of the sauces.


   Pan Fried Dumplings   Guo Tie

Literally translated, guo tie means "pot stickers," and anyone
who has not used a well-seasoned pan to cook these dumplings
will understand the appropriateness of this title; the
dumplings often refuse to dislogde themselves from the pan.


  25 dumplings

3.5  Tbs peanut oil
 5   meat dumpling from above
1    cup boiling water


Heat a large wok or well-seasoned skillet until very hot.
Add three tablespoons of oil and and heat until hot.  Place
the dumplings in the pan, pleated side up.  Fry the dumplings
over medium heat until their bottoms are a deep golden brown.
Add the boiling water to the pan and cover.  Reduce the
heat to low and cook for about 10 minutes.  Uncover, and pour
out the water.  Lightly rinse the dumplings for 5 seconds under
hot running water to remove excess starch*.  Drain.  Place
the pan containing the dumplings over medium-high heat.
Drizzle 1/2 Tbs of oil around the dumplings and fry until
the bottoms are again crisp (about 2 minutes).  Loosen
any dumplings that seem to be stuck to the bottom.

* I have only had to rinse when I have made the skins myself.


Most of this came from the book Nina Simonds, "Classic Chinese 
Cuisine", Houghton Mifflin Company, Boston, 1982.
It is an excellent Chinese cookbook.  The recipes are
straight forward and typically pretty easy.  It contains nice
(often wordy and sometimes slightly dated) descriptions and
historical notes.


   Steve H.


Another spicy dipping sauce that actually comes from another
recipe in the book, spicy steamed eggplant.  The sauce is
supposed to be poured over the steamed eggplant.  We like
it but love the sauce for just about everything.

 1/4 cup soy sauce
  1T rice wine
  1T rice wine vinegar
  2t sugar
  1T minced scallion
1.5T minced garlic
  2T sesame oil
  2t chili oil or chili paste

Back to =>  the Top

 

Steamed Dumplings

 

_Chinese Silver Loaves_ (dough for outside of dumpling)

1 3/4 cups hot water
3 T. sugar
2 T. vegetable shortening or oil
6 cups all-purpose (plain) flour  
2 T. baking powder
1/2 tsp. salt

Add sugar and shortening to hot water, stir til sugar is dissolved, and allow
to cool until barely warm.

Sift remaining dry ingredients into a large mixing bowl, and gradually stir in
sugar mixture. Mix well and gradually draw dough together with your hands. It
should be soft, but not sticky.

On a floured board, knead dough about 5-8 minutes, or til smooth and elastic.
Return to bowl, cover with damp cloth and let rise at least 1 hour.


_Roast Pork Filling_

makes 24 buns

1 T. sugar
1 1/2 T. soy sauce
1 T. oyster sauce
1/2 cup chicken stock
1 tsp. sesame oil
1/4 tsp. ground black pepper
1 drop red food colouring (optional)
1 T. vegetable oil
3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips,
       marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T.
       hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in
       fridge; bake 1 hour at 325, brushing with honey three times; let cool
       20 min. then dice for dumpling recipe)
1/2 inch piece fresh ginger, minced
1 large or 2 small spring onions, chopped
1 T. cornstarch
2 T. water
1 recipe Silver Loaves

Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil,
black pepper and red food colouring. Set aside.

Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min.
Pour in the seasoning mixture and stir for another minute. Stir the cornstarch
into the water and pour into wok. Continue to cook, stirring, until the sauce
is like thick custard. Remove from heat.

Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes.
Divide into 24 pieces and cover again with the cloth.

Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon
of pork filling in centre and pleat edges of circle all the way around.
Bring edges up over filling, finally pinching the pleats together firmly at
the centre top. Set aside for 10 minutes.

Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch
of space between them, for 12 minutes. Do not open the steamer while cooking
or else the characteristic splitting of the top of the bun will not take place.

_Shrimp and Vegetable Filling_

1 T. vegetable oil
2 cloves garlic, minced
1 spring onion, finely chopped
3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min,
     drained and squeezed dry in paper towels
1/4 cup cooked baby shrimp, minced
1 tsp. sugar
1 tsp. soy sauce
1/2 tsp. ground black pepper
1 tsp. sesame oil
1 tsp. cornstarch
1 T. water

Heat the oil in a wok, fry garlic and spring onion til garlic is a light
golden colour. Stir in cabbage and shrimp, and cook one more minute. Add 
sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed
with water. Stir again. The mixture should thicken immediately. Fill buns as 
with above recipe.

_Sweet Red Bean Paste Filling_

(sweet red bean paste can be bought in the store, and used straight from the
can for filling, but this is how to make it from scratch) 

1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium
high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans
are very soft. 

Strain the water from the beans, and blend them into a puree in a blender
or food processor.

Press the puree through a sieve, discarding the skins, which will be left
in the sieve.

Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture.

Place the thickened puree back into the saucepan, together with the sugar and
vegetable shortening, and heat over low heat, stirring until it becomes a
thick paste. Stir and scrape vigourously so that it does not stick to
the bottom.

Remove from heat and let cool before filling buns.

Back to =>  the Top

Wonton noodles

Shrimp Won-Ton

1/3 lb raw, shelled shrimp
1/4 t rice wine
1/4 t salt
1/2 t cornstarch
1/4 t MSG (optional)

1/4 cup bamboo shoot, diced
1 t chopped ginger root

30 won ton skins

Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with 
rice win, salt, cornstarch and MSG.  Add bamboo shoot and chopped ginger
root. mixing thoroughly.  Taking one won-ton skin, put a teaspoon of filling in
the center.  Trace water with fingertips along edge and fold over to form
triangle with filling in the center.  Bring the two outside corners together
and using another drop of water, pinch the 2 edges together to seal.

Boil 6 cups of water; add won ton and green vegetable; cover.  When won tons
rise to the surface of the water remove, won-ton with green vegetables
drain and portion into serving bowls with soup and seasoning.
 
Soup for Wonton

6 C stock
1 t rice wine
1 1/2 t salt
1 T shredded gingger root

Heat all above ingredients to boiling.  

Seasoning in each bowl

1/4 t black pepper
1/2 t sesame oil
1/2 T soy sauce
1 T chopped green onion

Put these into each individual serving bowl.

 

 

Szechuan Spicy Dishes

Contents

SZECHUAN-STYLE STIR FRY

Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch 
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside.  Cut bell 
pepper in strips.  Cut snow peas and baby corn in half.  In wok stir-fry 
onion & bok choy in 1 T. oil for 2 minutes.  Add broccoli & bell pepper 
stir-fry 2 minutes.  Remove from w Stir-fry cubed tofu in 1 T. oil for 
2 minutes; add more oil if necessary.  Stir sauce mixture and add to tofu; 
cook until bubbly.  Add all vegetables; heat through.  Serve over hot rice.

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE

 

Source:  The Enchanted Broccoli Forest

Ingredients
Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter -
                      I use almond cause I'm allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute:  1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions

Instructions
Sauce:  In small saucepan, whisk together almond butter and hot water 
until you have a uniform mixture. Whisk in remaining sauce ingredients 
and set aside.  Saute: Stir-fry half the ginger and half the garlic in 
1 T. oil.  Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. 
Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions 
and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews 
and tamari; stir-fry until broccoli is bright green. Toss saute with 
sauce, mixing in the minced scallions as you toss. Serve over rice. 

SWEET & SOUR TOFU

 

Source:  The Enchanted Broccoli Forest

Ingredients
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions
Cut tofu into small cubes; set aside.  Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.  
Add  tofu to this marinade, stir gently, and let marinate for several 
hours (or overnight).  Stir-fry scallions, bell peppers, and mushrooms 
in 2 tsp. of oil.  After several minutes, add tofu with all the 
marinade.  Lower heat, continue to stir-fry until everything is hot 
and bubbly.  Remove from heat and stir in cashews.  Serve over rice. 



CRISP-FRIED TOFU AND GREENS

 

Ingredients
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade:  1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce:  3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables:  3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale, 
    nappa cabbage or 9 c. chopped spinach

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.  
Cut tofu crosswise into 1/2-inch thick slices, then diagonally, 
to make 4 triangles.*  Combine marinade ingredients and mix well.  
Arrange tofu triangles in one layer in a dish and cover with 
marinade.  Allow to sit for at least 10 minutes to absorb the 
flavors.  Prepare sauce mix by combining all ingredients in a 
small bowl.  In a separate bowl mix the water or stock and the 
1 tsp. cornstarch.  Dredge marinated tofu pieces in cornmeal or 
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, 
for 3-4 minutes on each side.  Drain and keep warm in 200F oven.  
Add leftover marinade to sauce mix.  Heat 3 T. oil in a wok.  
Stir-fry garlic and onion until onion is tender.  Add greens and 
continue stir-frying until just wilted but not mushy.  Add sauce 
mix and cornstarch mix and stir-fry just until sauce is thickened.  
Add reserved fried tofu.  Serve with rice.

* I cut the tofu into many more smaller triangles.

This last recipe in particular is incredibly flavorful!  Enjoy!

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