Enjoy these free Chinese Recipes

ALMOND CHICKEN
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4
 

ALMOND COOKIES
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and
sugar, then beat in the eggs, one at a time, and mix well. Add the
almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a
wooden spoon, gradually stir the flour mixture into the shortening. The
dough should be fairly firm. Divide the dough in half and roll each into
a log, about 1-1/2 inch in diameter. Wrap in waxed paper and
refrigerate for 4 hours. Cut the dough crosswise into 1/4 inch thick
slices. Place cookies on an ungreased cookie sheet. Top each cookie
with an almond half.
Brush cookies lightly with beaten egg. Bake for about 10 minutes, or
until light golden brown.
 

BOK CHOY WITH WHITE PORK
1/4 lb Boneless Pork shoulder
1/4 c Chicken stock
1 lb Bok choy stalks
1/2 tsp Sugar
1/2 tsp Minced Garlic
1 ts Dry sherry
1/2 tsp Minced fresh ginger
Cornstarch paste
3 tbsp Peanut oil
1 tsp MSG (opt)
1/4 tsp Salt
Slice Pork against the Grain into thin strips about 2" by 1/2". Separate
outer fleshy stalks from center flower stalk of bok choy. Use center
stalk in another stir-fry dish or in Soup. Wash outer stalks, and
diagonally slice into 3" pieces.
The meatier ends of the stalks should be sliced a little thinner. Swirl oil
around in very Hot wok. When oil begins to smoke, add Pork and stirfry
until Meat is seared (about 1 minute).
Add bok choy, Garlic and ginger. Stir-fry until green leaves are bright
and shriveled, stirring and tossing constantly so stalks won't burn. Add
salt, stock, Sugar and dry sherry.
When liquid begins to boil, cover wok and steam for 30 seconds or less
on high heat, until stalks are tender but still crisp. Push ingredients up
side of wok; dribble cornstarch paste into liquid and stir to make a
light Sauce. Recombine and add MSG if desired.
 

CHINESE BARBECUE SAUCE
3/4 c Catsup
1 tbsp Ground ginger
1/2 c Brown Sugar
1 tbsp Liquid smoke
3 tbsp Soy Sauce
2 Cloves Garlic, minced
Mix all ingredients and bring to a boil. lower heat and let simmer for
about 10-15 min.
 

CHINESE BARBECUED SPARERIBS
2 lbs Spareribs
1 Clove Garlic
2 tbsp Dark soy Sauce
1/2 tsp Hot Chili oil (omit with Chap Sam Sauce)
2 tbsp soy Sauce
3 tbsp Orange honey
1 Green onion
3 tbsp "Koon Chun" Hoisin Sauce (or Chee Hou or Chap Sam Sauce)
1 tbsp Dry Marsala
Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs
in mixture for 4-6 hours, turning several times. If you marinate
overnight, keep refrigerated, and allow to warm up before baking.
Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs
on rack in roasting pan. Bake at 325 degrees for 45 minutes,
basting every 15 minutes. Turn up heat to 375 and finish undisturbed
for 15 minutes, until slightly crusty. Serves 4.
 

CHINESE CABBAGE
2 tbsp sesame seed
1/2 c sliced slivered almonds
1/2 Medium cabbage;thinly sliced
1 Bunch chopped green onions (1 to 2)
1 Pkg. chicken Ramen noodles; broken up
~~Dressing~~
3 tbsp white vinegar
1/2 tsp vinegar
1/2 tsp pepper
2 tbsp sugar
1/2 c oil
chicken flavoring out of Ramen noodles
In 2 tbsps butter, toast sesame seed and slivered almonds. Add this
mixture with cabbage, onions and chicken Ramen noodles. Blend
dressing in blender. Pour dressing over cabbage mixture and stir until
thoroughly blended.
 

CHINESE CHICKEN WING DRUMSTICKS
10 chicken wings
1 tbsp cornstarch
1 tsp sugar
1 tsp salt
1 tsp light soy sauce
1/2 tsp five spice powder
1/2 cup all-purpose flour
3 tbsp cornstarch
2 tbsp vegetable oil
1/2 tsp baking soda
1/2 tsp salt
1/2 cup water
1 egg
Vegetable Oil
Cut each chicken wing at joint to make 2 pieces.Cut skin and meat
loose from narrow end of bone; push meat and skin down to large
end of bone. Pull skin and meat down over end of bone to form a ball.
Mix 1 tbsp cornstarch, the sugar, 1 tsp salt, the soy sauce, and five
spice powder; sprinkle over chicken drumsticks. Cover and refrigerate
30 minutes.
Heat vegetable oil (1 ½” deep) in wok to 350 degrees. Mix flour,
water, egg, 3 tbsp cornstarch, 2 tbsp vegetable oil, the baking soda
and 1/2 tsp salt. Dip ball end of each drumstick into batter. Fry 5
drumsticks at a time until light brown, turning 2 or 3 times, 4-5
minutes. Drain on paper towel. Increase oil temperature to 375
degrees. Fry drumsticks all at one time until golden brown, about 2
mins. Drain on paper towel to absorb grease.
 

TERIYAKI BEEF
1 lb skirt beef steak
1 c teriyaki sauce
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp fresh minced garlic
2 tbsp oyster sauce
1 tbsp black bean sauce
1/4 cup sesame oil
4 oz onion (1/4" jullienne")
6 oz broccoli florets
Cut skirt steaks into 1" cubes and combine all above ingredients in
mixing bowl. Mix thouroughly and let marinate for at least a half hour
at room temp. Refrigerate until needed.
When ready to cook: seperate beef only from marinade (save
everything else). In a wok, heat up about a 1/4" of olive oil. add beef
and cook 3/4 done. Add marinated vegetable (broccoli and onion).
cook until beef is done, then add approximately 1 cup (or as much as
desired) of marintate to beef and veggies. Cook over low flame to
slight boil. Serve over rice with wonton noodles around edge of plate
(or pasta bowl)
 

VEGETABLES LO MEIN
1/4 lb Soft, fresh wheat flour Noodles
2 tbsp Cooking oil
1/4 tsp Salt
6 Dried Jyo mushrooms (or 10 Nami mushrooms)
1 c Chicken broth
1/2 tsp Sugar
3 Large stalks celery
Cornstarch paste
1/2 c Sliced bamboo shoots
Noodles: Add soft noodles to boiling salted water; stir with chopsticks
& cook until noodles lose their floury taste but are still firm.
Immediately drain in colander & rinse in cold water to arrest cooking
process. If you hold noodles for more than 10 minutes toss them with
a little oil to prevent sticking.
Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour
for Nami mushrooms); slice in thin strips. Slice celery with the Grain
in thin strips about 3" long. Cut bamboo shoots in strips to match
celery.
Stir-Frying: Heat wok to medium-high. When Hot, dribble oil around
side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
stir for about 30 seconds. Add celery, stir vigorously for 30 seconds.
Push Vegetables up side of wok; add broth & Sugar, bring to boil. Add
noodles, a handful at a time, stirring them into broth for about 20
seconds.
Combine Vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with
cornstarch paste. Add paste a little at a time, stirring constantly.
Serves 4
 

VELVET CORN SOUP
1 tbsp Peanut oil
1 tbsp Dry sherry
4 Green onions, minced
1/2 tsp MSG (opt)
1/2 tsp Fresh ginger root, minced
2 tbsp Cornstarch and
3 c Chicken stock
1/8 c Stock for cornstarch paste
1 c Canned cream-style corn
2 Egg whites
1/4 tsp Salt
1 tbsp Cooked Smithfield (or Hickory-smoked) ham, minced
1/4 tsp White pepper
1 tsp Sugar
Wash corn in stock. Drain corn, reserving stock; chop finely and return
to stock. In a cup, mix cornstarch and cold stock to make paste. In
heavy 2-quart saucepan, heat oil until Hot. Sauté green onions &
ginger for about 30 seconds, stirring constantly to avoid burning. Add
stock & corn; stir & bring to just under boil. Add salt, pepper & Sugar.
Simmer 15 minutes or until ready to serve. Just before serving, turn
up heat again to a bubbly boil. Dribble in cornstarch paste until Soup
acquires a waxy translucence. It should still be thin, but not watery.
Add sherry. Now beat Egg white with a fork to a light froth. Turn off
heat. Quickly swirl in Egg whites. Pour into serving bowl. Garnish with
ham.
 

WHEAT STARCH WRAPPERS FOR DUMPLINGS
1 c Wheat starch
1 tbsp Peanut oil plus more to oil
1/4 c Tapioca starch
The wrappers
1 c Boiling water
Combine the wheat starch and tapioca starch in a mixing bowl. When
the water reaches a boil immediately pour it into the flour and stir
vigorously into a ball, with a wooden spoon. The Hot boiling water
cooks the starches. Add the oil to the dough and mix together as well
as possible. The dough at this point is quite thick and lumpy. While
Hot, gather up the dough and knead on a lightly oiled surface until
smooth and well blended, about 3 minutes. It should feel a bit rubbery
and putty-like. Cover with a damp towel. Dough is ready to make Ha
Gow or Fun Gwau. Makes about 30.
 

WINED FISH CHUNKS IN BROTH
2 lb Oily Fish, such as mackerel
4 Napa cabbage leaves
2 tsp Salt
2 Scallions
1/2 c Good quality dry white wine
2 Cubes hard bean curd
3 c Chicken stock
1 tbsp Cooked Salad oil
1/2 tsp Ginger root, minced
1/2 tsp Ground white pepper
1/4 tsp Salt
Marinating: Clean Fish, discard head and fins. Wash Fish, cut across
Fish in 1 1/2" sections. Mix salt and white wine in bowl. Add Fish
chunks; rub with marinade; cover bowl; refrigerate for 6 hours.
After 2 hours, turn Fish to mix with marinade. Preparations: Wash
cabbage; slice leaves down middle, then in 2" sections.
Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions,
greens and all. Peel and mince ginger. Heat Salad oil to point of
smoking. Remove from heat; reserve.
Cooking: Rinse Fish chunks, drain. Heat chicken stock, beancurd,
ginger and salt in Sauce pan. Reduce heat, cover pan, and simmer for
10 minutes. When you are ready to add Fish and cabbage, turn up
heat to boil; add Fish and cabbage when liquid boils; cover pan. Fish
and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will
be bright lime green. Ladle Fish, cabbage and beancurd into warm
shallow serving bowl; add Soup. Garnish with cooked oil, minced
scallion and pepper. Serves 4