| To Mike & Heidi Monson also Phil & Jan Knopp...Thanks for your request ~ I hope this menu will work for you. Have a little confidence ~ these are easy. |
6 pork chops (about 1 1/3 pound)
group 1
2 tbsp water
1 tbsp soy sauce
½ tsp sherry ( or cooking wine)
½ tsp salt
1 tsp sugar
1 tsp white vinegar
2 garlic cloves, chopped & mashed
group 2
1 tbsp cornstarch
2 tbsp water
1 egg yolk
oil for frying
Sauce:
3 tbsp green onions, chopped
2 tbsp ginger root, chopped
1 clove garlic, chopped
½ tsp sugar
3 tbsp soy sauce
2 tbsp white vinegar
1. Tenderize the pork chops with a meat mallet or small cast iron
frying pan.
Add group 1
to pork, and mix in the egg yolk from group
2 . Add the cornstarch
from group 2
and mix. Marinate for 1 hour.
2. Heat the wok, then add the oil (group
2). Deep fry pork chops for 4 minutes or
until they are golden and thoroughly cooked.
Remove and keep warm.
3. Sauce: Mix
ingredients for the sauce in a bowl. Chopped hot red pepper flakes
may be added, if desired. Pour
sauce over pork chops and serve.
Serves 6
1. Remove the skin from the chicken and diagonally cut it into
slices. ( lay flat, place knife
at 45 degree or less angle, cut thin slices
across the narrow end. The pieces will be
about 1/8 thick ½ wide and 2 inches
long). Mix the chicken with group 1
then add the
cornstarch. Mix them together and let
stand for 20 minutes.
Remove the string from the pea pods then cut
them diagonally in half. Cut the celery in half
lenghtwise, then slice the celery diagonally.
(Not like the chicken but about the same size)
2. Heat the wok and then add the oil (½ cup).
Put in the chicken when the oil is medium hot;
stir-fry until the color changes. Remove
and drain. Remove the oil from the wok. Reheat
the wok and put 1 tablespoon oil in the wok.
Stir-fry the onions; add group 2 and
bring
to a boil. Add the wood ears (mushrooms).
pea pods, and celery. Bring to a boil again;
add the chicken. Mix well; remove and
serve.
Serves 6
| 10 oz chicken breasts
1 tbsp rice wine or dry sherry ½ tsp salt 1 tbsp rice wine 2-4 oz ginger root pinch of salt 4 green peppers 1 tsp garlic, chopped fine 1 egg white 1 tbsp cornstarch oil for frying |
For the sauce:
½ tsp salt 2½ tbsp vinegar 3 tbsp sugar 1 tbsp tomato ketchup if required: 1 tsp cornstarch dissolved in 2 tbsp water to thicken sauce. . . . |
Serves 6
Note: You can serve this in a (tight) noodle basket, if the sauce
is slightly drained before placing it in the basket. Place a saucer
under the basket to serve.
Equipment needed
small colanders (the type that fit into each other)
(small strainers may also be used ~ take care when holding the baskets
in the hot oil)
wok or deep fryer
ladle
* * *
Ramen noodles - (or spaghetti) You won't need the spice packet
vegetable oil for deep frying
1. Cook the noodles (al dente), you do not want them to
soft, as they tend to fall apart.
Place the cooked noodles in cold water, to
stop the cooking process, drain. Add a
little oil to the noodles and gently stir
them. Fold 5 or 6 noodles, in half over your
index finger.
2. Place the strands of noodles in a small metal colander (about
4 - 6 inches across and
about 3 inches deep) The loops should drape
over the sides for about 1 inch. Continue
to place the folded noodle strands (about
5 or 6 in a group) around the colander.
Separate the ends of the noodles that fall
into the middle of the colander (somewhat fan
shaped). The ends of the noodles should
be intertwined to form a woven pattern. This
will make the noodle basket stronger and the noodles
will not separate during deep frying.
3. Place the remaining noodles in the center of the colander
or wherever needed to reinforce
the center of the weave pattern. Depending
on the size of the colander used, you may
or may not have a lot of extra noodles. You
may have to experiment with the colander
you have.
4. Place another colander on top of the noodles. Set the
colanders in a wok or deep fryer
containing hot oil. (careful as it may boil
up quickly - depending on the amount of water
in the noodles) Use a ladle with
a long handle to hold the top colander in place. Evenly
deep-fry the noodles until golden brown and stiff;
remove the noodle basket; drain.
A note about cooking Chinese foods: Since most stir-fry cooking takes very little time, it is recommended, that you place your ingredients is several small bowls before starting. This will be a big help after you have started the actual cooking ~ ChileMasters.
| 3 Chinese mushrooms, dried
2 ounces ham, cooked 3 ½ ounces pork 1 medium-sized leek 2 eggs 3 ½ ounces shrimp a pinch of salt pinch monosodium glutamate (MSG) ( optional) 3 tbsp oil |
2 tsp soy sauce
pinch monosodium glutamate (MSG) ( optional) a pinch of pepper 4 tbsp oil 6 cups rice ( day old white rice ) ½ tsp salt pinch monosodium glutamate (MSG) ( optional) 2 tbsp peas, precooked .. |
Serves 6
| Chinese soups are quite easy, as is most Chinese cooking.
What you are calling Egg Drop Soup actually is called Egg Flower Soup.
It has many variations such as Sliced Beef, Tomato, and Egg Flower Soup.
Here you will find Tomato and Egg Flower Soup, variations will be added
later. Another popular soup is Hot n' Sour Soup.
When cooking Chinese dishes it will serve you well to remember to cut, shred, or chop all your ingredients using more or less the same method. If you use a julienne cut on one, then try to use the same cut on the rest (if possible). When preparing Chinese dishes you will find it a lot easier to break the ingredients down into small groups (bowls if you will). The preparation of many Chinese dishes is a fast cooking process. It is critical that you have your ingredients ready at the proper time. I have broken this recipe into those groups. ~ ChileMasters |
Serves 6
* Group 1
½ tsp cornstarch
1 tbsp water
½ tbsp soy sauce
1 tsp sherry
* Group 2
6 cups Superior Stock (you may substitute with chicken stock)
1¼ tsp salt
* Group 3
4 tbsp cornstarch - mixed with 5 tbsp water
* Group 4
1 tbsp chopped coriander - fresh
3 tbsp white vinegar
3 tbsp soy sauce
2 tbsp green onions, shredded
2 tbsp fresh ginger, shredded
½ tsp pepper
dash of sesame oil
* Separate ingredients
2 pieces bean curd (4 pieces in a box) cut into strips
2/3 cup shredded meat (pork, beef, or chicken)
2 eggs
1. Add the meat to (group 1),
mix and marinate for 20 minutes. Beat the eggs lightly. Put
(group4) in a serving bowl.
2. Boil (group 2) in a pot,
put the meat in a strainer, the strainer should rest in the stock.
Use chopsticks or a fork to separate the meat
then put the meat in the pot. Add the bean
curd and bring to a boil. Add mixture (group
3) to thicken, stir. Boil again. Slowly add
the eggs in a thin stream, stir lightly and
turn off the heat. Pour this mixture into a bowl with
(group 4),
mix and serve.
Note: Bamboo shoot, dried tiger lily blossoms, shredded Chinese black
mushrooms, wood
ears, or other vegetables
may be added.
Serves 6
1. Add group 1 to the shredded
pork and mix thoroughly. Heat wok then the 4 tbsp oil; stir-fry
pork, until the color changes. Remove
and drain. ( helpful hint: heat dry wok
before adding
oil, swirl oil around
and remove most of it - helps in preventing sticking).
2. Put the ingredients in group 2
in boiling water and cook for 10 seconds; remove and drain
the vegetables. Add the pork and group
3; toss lightly. Divide the mixture into 16 portions
(filling).
3. To wrap the egg rolls: Place the egg roll wrapper on
working surface with one of the points
(corners) at the top. Place a portion
of the filling in the middle of the egg roll wrapper
(make sure the filling is somewhat evenly
spaced - not just a big lump).
( about 1½ - 2 inches from bottom
corner). Fold lower third of the egg roll wrapper over
the filling to one-third of the top corner.
Fold in the two sides. Roll from the bottom again
to the top. (keep as tight as possible without
tearing). Moisten the top edge with mixture
group 4.
Continue until all wrappers are completed.
4. Heat the wok the add the oil. Heat the oil for deep
frying. Deep fry the egg rolls over
medium heat (about 3 or 4 at a time ~ to many
at one time will reduce the temperature
of the oil too much ) for about 4 minutes,
or until golden brown; remove and drain.
5. Combine ingredients in group 5
and use as a dipping sauce.
** The vegetables in group 2 may be varied
according to individual taste.
** Egg roll wrappers normally are packed
24 to a package...do not freeze.
Makes 16
1. Combine the flour and salt. Beat the eggs lightly and
add the flour. Beat steadily in one
direction, gradually add 1 2/3 cups
water. Continue beating until a thin, smooth batter is
obtained.
2. Pour a small quantity of oil in the frying pan, swirl it around,
and pour off the excess. Stir
the batter then place 2 tablespoons of it
in the middle of the pan. Lift the handle of the pan
and move it around until the batter is spread
evenly over the whole surface of the pan. Pour
away excess batter. Place the pan over
low heat, and as soon as the dough skin starts to
peel and shrink from the sides, lift it from
the pan and put aside, covered with a damp cloth.
3. Repeat the process until all the batter has been used, re-oiling
the pan lightly by rubbing it
with a oil-soaked cloth after each pancake
(wrapper) has been made.
Makes 12 - 16 wrappers
1. Combine group 1 and add
salt. Let stand for 1 hour.
2. Lightly rinse the vegetables; drain. Add group
2, mix and serve.
Green Tea: An unfermented tea that produces
a light golden brew. Its leaves retain their
natural green color and its taste is delicate. It's suitable
for drinking day and night with
most foods.
Black Tea: A fermented tea that
produces a full bodied brew. Its leaves change color
during fermentation from green to red to black. It's a good
choice for accompanying
full-flavored, spicy dishes and deep fried foods. Among the
black teas, the most popular
include Keemum, and Lapsang Souchong.
Oolong Tea: A semi-fermented tea
that yields an amber brew. It combines the more
pungent aroma of the black teas and the delicate fragrance of the
green teas. Oolong
is a good choice with distinctively flavored food such as shrimp,
fish, broccoli, and cauliflower
Scented Tea: A blend of tea leaves
and fresh or dried flowers. Scented teas can be made
from green, black or oolong varieties. They are good with
many stir-fried dishes and are
especially nice between meals. The most popular scented teas
are jasmine, lychee, and
chrysanthemum.
Brewing: There is no exact recipe
for making China teas. A general guideline is to use
½ teaspoon of tea for each 1 cup of water. Green teas
are more potent than other varieties
and should be used in smaller amounts.