February 2, 1998
Chinese New Year
Shrimp with Garlic Sauce
10 oz. shrimp (appox. 36 to 40 shrimp)
1 tsp. salt
1/2 egg white
1 Tbsp. corn starch
1 Tbsp. salad oil
2 oz. red bell pepper, diced into 3/4" squares
4 oz. celery, sliced
2 oz. water chestnuts, sliced
2 oz. can winter bamboo shoots, sliced
1/2 oz. wood ear mushrooms, sliced
1/2 tsp. ginger, ground
1/2 tsp. garlic, ground
1 tsp. red chili pepper, crushed
1 tsp. white cooking wine
1 1/2 Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. white vinegar
1 Tbsp. corn starch mixture (1/2 Tbsp. corn starch with 1/2 Tbsp. water)
1 1/2 water
1 tsp. sesame oil
Clean and remove the shells and veins from the shrimp. Marinate shrimp with salt, egg white, corn starch and a 1/2 tsp. salad oil
Soak dry wood ear in cold water for 4 hours, then cut.
Place the red bell pepper, celery, water chestnuts, bamboo shoots and wood ear into boiling water for 10 seconds. Remove, drain well and hold on the side for later.
Preheat the wok over high flame, and then add the other 1/2 Tbsp. of salad oil.
Place the marinated shrimp into the wok. Stir and separate the shrimp until they turn red.
Place the ginger, garlic and red chili pepper into the heated wok and stir.
Add the cooking wine, soy sauce, sugar, vinegar, corn starch mixture and water to the wok. Stir until the sauce thickens.
Place the red bell pepper, celery, water chestnuts, bamboo shoots and wood ear into the wok, stirring and folding several times to mix.
Add sesame oil and continue stirring and folding until the ingredients are thoroughly mixed. Place finished product onto serving plate.
Szechwan Chicken over Cold Noodles
4 chicken breasts
6 c. cooked Chinese wheat noodles
8 pre-soaked Chinese mushrooms, optional
1/2 c. soy sauce
1 Tbsp. white wine
1 Tbsp. sugar
4 eggs, lightly beaten
1 English cucumber, shredded
6 Tbsp. peanut butter, creamy or crunchy
6 Tbsp. soy sauce
3 Tbsp. sugar
3 Tbsp. sesame oil
3 Tbsp. Worchestershire sauce
1 Tbsp. MSG
2 Tbsp. chopped green onion
2 Tbsp. chopped garlic
2 Tbsp. chopped ginger root
In a large kettle, heat 10 cups of water to boiling. Add chicken, lower heat and cook for 20 minutes. Remove chicken and cool. Bone and shred into 2-inch lengths and set aside.
Cook noodles according to package directions. Drain and set aside to cool.
In a medium saucepan, simmer mushrooms in soy sauce, white wine and sugar. Refrigerate for 2 hours, then shred.
Heat wok to medium and fry beaten eggs on both sides. Cool, shred and set aside.
Arrange chicken, mushrooms, eggs, and cucumber over cold noodles and chill for 1 hour.
To make sauce, combine all ingredients into a blender and blend until mixed well.
To serve, pour sauce over all and serve immediately.
3 c. chopped celery
1 c. chopped onion
1/2 c. water
1 4-oz. can mushrooms or 1/2 lb. fresh mushrooms
3 lbs. raw or frozen shrimp, cut up
6 oz. cashews, chopped
1 4-oz. can pimentos, sliced
1 5-oz. can water chestnuts, cut up
2 cans mushroom soup
1 soup can water or sherry
2 cans Chinese noodles
Cook celery and onion in 1/2 c. water until tender. If you use fresh mushrooms, saute them in 2 Tbsp. butter. Cook shrimp. Mix all ingredients, except the noodles. Can be done ahead to this point. Line a 4 qt. casserole with 1 can of noodles. Add mixture. Cover with the other can of noodles. Bake at 350 F for 30-40 minutes.
4 chicken breasts, skinned
1/3 c. soy sauce
2/3 c. vinegar
Place chicken in a shallow baking pan. Combine soy sauce and vinegar, pour over chicken. Sprinkle with pepper, garlic powder, brown sugar and flour. Bake uncovered at 350 F. for 1 hour, basting occasionally.
Lemon Oriental Shrimp
2/3 c. uncooked rice
1 1/3 c. water
2 Tbsp. butter
1 c. chopped onion
2 c. chopped celery
1 1/2 lbs. large fresh shrimp, shelled and deveined
1 c. sliced fresh mushrooms
1 7 oz. package frozen pea pods or 1 c. fresh snow peas
1 c. sliced water chestnuts
2 chicken bouillon cubes
1 c. boiling water
2 Tbsp. corn starch
1/2 c. lemon juice
Dash soy sauce
1 Tbsp. lemon rind, grated
1 garlic clove, minced
Cook rice in 1 1/3 c. water for about 20-30 minutes. In a large skillet, saute onion and celery in butter.
Cut shrimp into bite-sized pieces and add along with mushrooms, pea pods and water chestnuts. Cook slowly over heat.
To create the lemon sauce, dissolve bouillon in a saucepan in boiling water. Stir in cornstarch, lemon juice, soy sauce, lemon rind and garlic. Simmer until thick.
Pour sauce over shrimp mixture and refrigerate until serving time. To serve, reheat for 20 minutes.
Baked Vegetable & Seafood Won Tons
1 envelope vegetable soup mix
1 container (15 oz.) ricotta cheese
1/2 lb. imitation crab meat, chopped or 1 1/2 c. cooked shrimp
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
40 refrigerated or thawed, frozen won ton wrappers
1 Tbsp. olive or vegetable oil
Preheat oven to 350 F.
In medium bowl, combine vegetable soup mix, cheese, crab meat, garlic powder and pepper. Place 1 Tbsp. ricotta mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam-side down on lightly greased baking sheet; brush won tons with oil. Bake 25 minutes or until crisp and golden brown, turning once.
Vegetable Chop Suey
1 Tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. black pepper or a few drops of Tabasco
1 c. cold water or vegetable broth
4 Tbsp. peanut oil
2 cloves garlic, minced
6 scallions, chopped on the bias
2 c. coarsely shredded cabbage (red, green, or Chinese)
3 stalks celery, sliced
1 green or red pepper, thinly sliced
1/2 zucchini, thinly sliced
3 c. fresh bean sprouts
1 Tbsp. sherry
2 Tbsp. soy sauce
Combine the first four ingredients and set aside. Heat the oil in a wok. When the oil is hot add all vegetables except the bean sprouts. Stir fry for 5 minutes. Add the bean sprouts and mix well. Add sherry and soy sauce. Cover the vegetable mixture and cook for 2 minutes. Stir in the reserved cornstarch mixture. When the sauce has thickened, check and correct the seasonings. Serve with hot rice and fried Chinese noodles.