Another 15 Chinese inspired recipes

In this article we present you with another 15 chinese inspired recipes

@gigibunny via Twenty20

Braised Shrimp with Vegetables (China)

1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon granulated sugar
1/2 teaspoon grated, pared fresh ginger root
1/8 teaspoon pepper

Remove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices.

Heat oil in wok over high heat. Stir fry shrimp in oil until tender, about 3 minutes. Add broccoli to shrimp. Stir fry 1 minute. Add mushrooms and bamboo shoots. Stir fry 1 minute longer.

Combine remaining ingredients. Pour mixture over shrimp-vegetable mixture. Cook and stir until liquid boils. Cook and stir 1 minute longer.

Makes 4 servings.


Asian Black Bean Sauce

Posted by WingsFan91 at 8/27/2001,11:37 am

2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarch

Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.


Broiled Fish with Many Spices

2 tablespoons lemon juice
2 tablespoons dry mustard
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon garam masala (optional)
4 swordfish or halibut steaks, 1 inch thick (about 2 pounds)
2 tablespoons ghee

Mix all ingredients except fish and ghee. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish; cover and refrigerate at least 12 hours.

Preheat oven to broil or 550 degrees F.

Arrange fish on rack in broiler pan; drizzle with ghee. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn; drizzle with ghee. Broil until fish flakes easily with fork, 5 to 7 minutes longer.

Yields 4 servings.


Black Sesame Rolls

Source: Classic Deem Sum by Henry Chan and Yukiko and Bob Haydock

2/3 cup black sesame seeds
2 tablespoons corn oil
3 cups water
1 1/2 cups granulated sugar
1/2 cup water chestnut powder (see note)
1/2 cup cornstarch

Toast sesame seeds in a skillet over low heat until fragrant. Place in a blender or food processor and blend 5 minutes, occasionally scraping sides. Add oil and pur?e 5 minutes, or until mixture resembles soft peanut butter. Add 1 cup of water. Process until paste dissolves. Add remaining water, sugar, water chestnut powder and cornstarch. Process until blended. Pour batter into a large bowl.

Fill the bottom of a steamer with water and bring to a boil. Place steamer basket on top. Lightly oil a heavy-duty cake or loaf pan that will fit into the steamer basket.

Pour batter in a thin layer into the pan. Place pan in steamer and steam 4 minutes or until mixture is set. Remove and cool.

Loosen sides with a spatula, then roll up lengthwise. Place seam-side down on a lightly oiled plate or pan. Repeat steaming process with remaining batter, stirring batter and oiling the pan each time.

Slice rolls into 3-inch pieces and serve at room temperature. Rolls may be refrigerated, but steam to soften before serving.

NOTE: Find water chestnut powder at Asian markets.


Almond Float (Chinese)

This is sometimes served as a dessert in Chinese restaurants.

2 tablespoons unflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves

Soften gelatine in 1/4 cup of the water.

In a saucepan, bring remaining 1 cup water to a boil. Add softened gelatine and stir until gelatine is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch-square pan and chill until firm.

To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatine into diamond shapes. Carefully put into fruit mixture.

Makes 8 servings.


Butterfly Shrimp (China)

1 1/2 pounds fresh large shrimp
3 egg yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices bacon
2 cups vegetable oil

Remove shells from shrimp, leaving tails intact. Cut each shrimp down the back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Cut deep slit down back of each shrimp. Flatten cut side slightly with fingers.

Beat egg yolks, cornstarch, salt and pepper with fork. Dip each shrimp into mixture. Cut bacon into 1 1/2 x 1/4-inch strips. Place a bacon strip on cut side of each shrimp.

Heat oil in wok over medium-high heat until it reaches 400 degrees F. Fry shrimp, a few at a time, in oil until golden, 2 to 3 minutes. Drain on absorbent paper.

Makes 4 to 6 entree servings or 8 to 10 appetizer servings.


Basic Asian Brown Sauce

Posted by WingsFan91 at 8/27/2001 11:38 am

1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce. Cook and stir until mixture bubbles. Lower heat and add chopped garlic. Cook until thickened.


Beef Sate with Spicy Szechwan Sauce

Posted by Darlene at 1/15/2002 8:42 pm

3/4 pound trimmed New York of filet steak

Cut the steak into 24, 3 x 1-inch strips, each weighing about 1/2 ounce. Using 24, 6-inch bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.

Pour marinade over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.

Preheat the grill or broiler while the steak is marinating.

Arrange the skewers of steak on the grill or under the broiler* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds on each side. Bring your broiler tray directly under the flame for best results.

Presentation: Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately. Makes 24 skewers

1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric

In a small bowl, combine all the marinade ingredients.

Szechwan Sauce
6 tablespoons (3 ounces) unsalted butter
2 blanched garlic cloves, chopped fine (about 1 tablespoon)
1 green onion, chopped fine
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon chili flakes

In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saut? over medium-high until soft, about 2 minutes.

Pour in the stock, soy sauce, and chili pepper flakes, and cook 1 or 2 minutes longer.

Strain into a clean pan and whisk in the remaining 4 tablespoons butter.

Serve warm.


Beef Sate

Posted by Olga at 5/20/02 8:25:50 am

Beef in Chinese recipes is generally cut into very fine slices. Put the beef into the freezer for 30 minutes to make slicing easy.

1 pound (500 g) fillet of steak, in one piece
1 1/2 teaspoons soy sauce Pepper
2 teaspoons sesame oil
1 teaspoon cornflour (cornstarch)
2 tablespoons water
2 tablespoons oil

1 clove garlic
1 medium onion
3 teaspoons sate sauce
2 teaspoons dry sherry
1 teaspoon curry powder salt
2 tablespoons water
2 teaspoons soy sauce
1/2 teaspoon sugar

Trim all fat and sinew from meat. Cut meat into 5mm (1/4 inch) slices.

Gently pound each slice to flatten slightly. Put meat in bowl. Add soy sauce, pepper, sesame oil, cornstarch and water, mix well. Stand 20 minutes.

Heat oil in wok or pan, saut? meat until brown, separating each piece as it goes into the wok; brown on both sides, remove meat from pan.

Peel and roughly dice onion, add to pan with crushed garlic, saut? gently until onion is transparent. Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onions in pan. Stir until boiling. Return beef to pan, cook until beef is tender, it should need only about a minutes.

Serves 4.


Braised Beef, Shanxi Style

Posted by WingsFan91 at 9/5/2001 8:24 am

1 pound (400g) lean boneless beef
1/2 g fennel seed
10 teaspoons (50ml) soy sauce
3 1/2 ounces (100ml) chicken or duck broth
4 tablespoons cornstarch (cornflour), dissolved in 4 tablespoon water
2 teaspoons rice wine
3 ounces (100g) scallions, chopped
1/4 teaspoon fresh ginger, chopped
3 1/2 fluid ounces (100ml) sesame oil
1/4 teaspoon MSG (optional)

Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add.

Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.


Almond Custard with Litchis (Hsing-Jen-Tou-Fu ? China)

3/4 cup water
1/4 cup granulated sugar
1 envelope unflavored gelatine
1 cup milk
1 teaspoon almond extract
2 (11 ounce) cans litchis, with syrup

Heat water, sugar and gelatine to boiling, stirring occasionally, until sugar and gelatine are dissolved. Remove from heat. Stir in milk and almond extract. Pour into 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 4 hours.

Cut gelatine custard into 1-inch diamonds or squares. Place litchis in serving bowl; arrange custard around fruit.

Yields 4 to 6 servings.


Barbecued Pork (China)

2 (12 ounce) pork tenderloins
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons red food coloring (optional)
1/2 teaspoon ground cinnamon
1 clove garlic, crushed
1 scallion, cut in half
Scallion curls (optional)

Remove fat from meat. In a large bowl, combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion. Add pork, turning meat to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionally.

Drain pork, reserving marinade. Place pork on wire rack over a baking pan. Bake at 350 degrees F for 45 minutes or until done, turning and basting frequently during baking. Remove pork from oven. Cool; cut into diagonal slices. Garnish with Scallion Curls.

Makes about 8 appetizer servings.


Cantonese Roast Duck

1 (5 pound) duck, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger

1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro (for garnish)

Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours or overnight.

Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flame-proof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.

Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

Preheat the oven to 375 degrees F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.

Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite-size pieces. Arrange the pieces on a serving platter, then garnish with cilantro and serve.


Chinese Lemon Sauce

This sauce is great with tempura-battered shrimp or fish, wontons and egg rolls.

1/4 cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons catsup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in a 1-quart saucepan.

Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate.

Makes 2/3 cup.


Cold Sesame Noodles (China)

For perfect sesame noodles, do not dress noodles more than 30 minutes
in advance, or they will absorb too much dressing.

1 pound fresh wheat noodles, thin
spaghetti noodles or ramen noodles
1/4 cup Asian sesame oil
1/4 cup soy sauce
2 tablespoons sesame paste
2 tablespoons cider vinegar
1 tablespoon granulated sugar
1/4 to 1/2 teaspoon cayenne
1 teaspoon salt
3 cloves garlic, minced

Boil the noodles until done (8 minutes or so). Drain and rinse under cold running water. Drain well, then toss in 2 tablespoons soy sauce and 2 tablespoons sesame oil. Cover and chill about 1 hour.

In a small bowl, whisk together sesame paste and 3 tablespoons warm water until smooth. Add remaining 2 tablespoons sesame oil, soy sauce, vinegar, sugar, cayenne, salt and minced garlic Just before serving, toss cold noodles with the sesame dressing.

Peanut butter can be used too but do use Asian sesame oil.