Archive for Chinese

Stir-fry Sauce

½ c. low sodium soy sauce
½ c. dry sherry
2 cloves garlic, crushed – or 1 tsp. minced garlic
2 tbsp. grated fresh ginger
2 tsp. Splenda or other sugar substitute

Combine all ingredients and store in a tightly sealed container in the refrigerator.


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Sweet and Sour Chicken

 Fast, simple, and good!

8 oz can pineapple chunks in juice
½ c. bottled sweet and sour sauce
12 oz. chicken breasts, cut into 1-inch pieces
1 tbsp. soy sauce
4 tsp. olive oil
1 red pepper, cut into bite-sized strips
1 carrot, sliced
1 c. fresh pea pods
Hot cooked rice

Drain pineapple, reserving 2 tbsp. of the juice; set pineapple chunks aside.  In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside.  In a medium bowl, toss the chicken with the soy sauce; set aside.

In a large skillet, heat 3 tsp. of the oil over medium-high heat.  Add pepper and carrots; cook for 3 minutes.  Add the peas, and cook about 1 minute more or until vegetables are tender.  Remove from skillet and set aside.

Add remaining oil to the skillet and add chicken; cook and stir until chicken is no longer pink.  Add the sweet and sour sauce mixture, vegetable mixture, and pineapple chunks; heat through.  Serve over hot rice.

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How to cook rice

From Classic Chinese recipes

1 1/4 c. rice
1 c. cold water
pinch salt
1/2 tsp. oil (optional)

Rince the rice once.  Place rice in a saucepan and add just enough water so there is no more than 1/2 inch above the surface of the rice.  Bring to a boil, add salt and oil, and stir once to prevent the grains from sticking.   Reduce the heat to low, cover and cook for 15-20 minutes.  Remove from heat and let stand, covered, for about 10 minutes.  Fluff with a fork before serving.

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Spicy Beef and Broccoli Stir-Fry

From Classic Chinese recipes

8 oz. lean steak, trimmed and cut into thin strips
2 cloves garlic, crushed
Dash of chili oil
1/2-inch piece of fresh ginger root, grated
1/2 tsp. Chinese five-spice powder
2 tbsp. dark soy sauce
2 tbsp. vegetable oil
6 oz. broccoli florets
1 tbsp. light soy sauce
2/3 c. beef stock
2 tsp. cornstarch
4 tsp. water
carrot strips to garnish

Mix together the garlic, chili sauce, ginger, five-spice powder and dark soy sauce in a bowl.  Pour the mixture over the steak, tossing to coat the strips evenly.

Heat 1 tbsp. of the oil in a heavy skilled.  Add the broccoli and stir-fry for 4-5 minutes.  Remove with a slotted spoon and set aside.  Heat the remaining oil; add the steak and the marinade, and stir-fry for 2-3 minutes until the beef is sealed.  Return the broccoli to the skillet and stir in the light soy sauce and stock.

Blend the cornstarch with the water to form a smooth paste; stir into the mixture in the skillet.  Bring to a boil, stirring constantly until thickened and clear.  Cook for 1 further minute.  Transfer to a warm serving dish and garnish with carrot strips.  Serve with rice.

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Chicken with Celery and Cashews

From Classic Chinese recipes

1 lb. boneless skinless chicken breasts, cut into thin slices
2 tbsp. sunflower or vegetable oil
1 c. unsalted cashews
4-6 scallions, thinly sliced diagonally
5-6 celery stalks, thinly sliced diagonally
6 oz. jar yellow bean sauce
Salt and pepper
Rice to serve

Heat the oil; add the cashews and stir-fry until they begin to brown.  Add the chicken and stir fry until well sealed and almost cooked through.  Add the scallions and celery, and stir fry for another 2-3 minutes.

Add the yellow bean sauce, season lightly with salt and pepper, and toss until the chicken and vegetables are thoroughly coated.  Transfer to a warm serving dish and serve immediately with rice.

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Spicy Peanut Chicken

From Classic  Chinese recipes

10 1/2 oz. boneless, skinless chicken breasts
2 tbsp. peanut oil
1 c. shelled peanuts
1 fresh red chili, sliced
1 green pepper, seeded and cut into strips
Fried rice, to serve

2/3 c. chicken stock
1 tbsp. Chinese rice wine or dry sherry
1 tbsp. light soy sauce
1 1/2 tsp. light brown sugar
2 garlic cloves, crushed
1 tsp. grated fresh ginger root
1 tsp. wine vinegar
1 tsp. sesame oil

Cut the chicken into 1-inch cubes and set aside.  Heat the peanut oil in a heavy skillet and stir-fry the peanuts for one minute.  Remove with a slotted spoon and set aside.  Add the chicken and cook for 1-2 minutes.  Stir in the chili and green pepper and cook for one minute.  Remove the ingredients with a slotted spoon and set aside.

Blend half the peanuts in a food processor or crush with a rolling pin until almost smooth.  Return the peanuts to the wok and add the chicken stock, wine, soy sauce, sugar, garlic, ginger, and vinegar  Heat the sauce without boiling and stir in the chicken mixture.  Sprinkle with the sesame oil, stir and cook for one minute.  Serve hot with fried rice.

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Peanut Sesame Chicken

From Classic Chinese recipes

2 tbsp. vegetable oil
2 tbsp. sesame oil
1 lb. boneless skinless chicken breasts, cut into strips
8 oz. broccoli, divided into small florets
8 oz. baby corn cobs
1 small red pepper, seeded and sliced
2 tbsp. soy sauce
1 c. orange juice
2 tsp. cornstarch
2 tbsp. toasted sesame seeds
1/2 c. roasted unsalted peanuts
Rice or noodles to serve

Heat the oils in a large skilled; add the chicken strips and stir fry for about 4-5 minutes, until browned.  Add the broccoli, corn cobs, and red pepper, and stir-fry for 1-2 minutes more. 

Meanwhile, mix together the soy sauce, orange juice and cornstarch.  Stir into the chicken and vegetable mixture and cook, stirring constantly, until the sauce has thickened slightly and a glaze has developed.

Stir in the sesame seeds and peanuts, mixing well.  Heat for a further 3-4 minutes and serve at once with rice or noodles.

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