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Recipes for Chinese Dishes
Bean Curd Dip
Serving Size : 6 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
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1/2 pound bean curd
1/4 cup plum sauce
2 teaspoons prepared Chinese mustard
1 teaspoon salt
Mash the bean curd, then mix with the other ingredients
with a whisk
or an electric mixer. the dip should have the consistency of sour cream.
To prepare in a blender or food processor, combine the ingredients and
process until smooth. Refrigerate until ready to serve. Stored in a sealed
container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups.
Birthday Noodles
Serving Size : 6 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
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1/2 pound fresh spinach
1/2 pound Chinese noodles
1 tablespoon sesame oil
1 cup vegetable stock
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon cornstarch dissolved in 1 tsp cold water
1/2 teaspoon salt
6 eggs
2 tablespoons chives -- chopped
Wash the spinach and remove any tough stems. Bring 2 quarts of water to a boil,
add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and
chop coarsely; reserve. Bring 4 quarts of water to a boil. Stir in the noodles and
cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside.
Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep
warm until ready to serve. Bring 4 cups of water to boil in a wok. break the eggs,
one at a time, into a large spoon, and slip them into the water. Reduce heat to
simmer and poach for 2 minutes. While the eggs are poaching, divide the noodles
among six soup bowls. Place a portion of the spinach on top of each, then a poached
egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.
Easy Sweet and Sour Sauce
Serving Size : 6 Preparation Time :0:05
Amount Measure Ingredient -- Preparation Method
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1/4 cup pineapple juice
1 1/2 tablespoons oil
1 tablespoon brown sugar
1 1/4 teaspoons soy sauce
1/2 teaspoon pepper
2 tablespoons milk vinegar
Combine all ingredients in small bowl.
Serving Ideas : Use as dipping sauce or to stir-fry vegetables
Hoisin Dipping Sauce
Serving Size : 1 Preparation Time :0:05
Amount Measure Ingredient -- Preparation Method
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2 tablespoons hoisin sauce
2 tablespoons tomato catsup
1 teaspoon rice vinegar
1 teaspoon honey
1 teaspoon black soy sauce
Combine the ingredients in a small bowl and mix well.
Refrigerate until ready to serve.
Hunan Chow Mein
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- chopped
3 cloves garlic -- minced
1 tablespoon peanut oil
2 tablespoons soy sauce
1 teaspoon dried mustard
2 stalks celery -- sliced diagonally
2 cups baby bok choy -- chopped
1 red bell pepper -- chopped
8 ounces waterchestnuts -- sliced
1 cup vegetable stock
1 cup mushrooms -- sliced
4 cups white rice -- cooked
In a wok or large skillet over high heat, cook onion and
garlic in oil for 3 minutes, or
until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper,
water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring
frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice.
Lo Mein
Serving Size : 4 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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3 dried Chinese mushrooms
1/2 pound Chinese noodles
3 tablespoons peanut oil
1 onion -- chopped
2 cups shredded cabbage
1 small zucchini -- in 1/2" cubes
3 tablespoons light soy sauce
1/2 cup reserved mushroom soaking liquid
1 teaspoon honey
1/2 teaspoon salt
Soak the Chinese mushrooms in 1 cup of hot water for 30
minutes. Meanwhile,
bring 4 quarts of waqter to boil in a large pot. Stir in the noodles and cook 3
minutes, just until tender. Drain, rinse in cold water, and toss with 1 tablespoon
of peanut oil. Set aside. Remove the mushrooms, but strain and reserve 1/2 cup
of the soaking liquid. Trim and discard the mushroom stems. Coarsely chop the
caps and set aside. Combine the ingredients for the sauce in a small bowl. Stir to
dissolve the sugar and set aside. Place ;a wok over medium-high heat. When it
begins to smoke, add the mushrooms, onion, cabbage, and zucchini. Stir-fry for
2 minutes. Pour teh sauce over the vegetables. Add the reserved noodles and
stir until heated through, about 3 minutes. Serve immediately.
Manchurin Sauce
Serving Size : 1 Preparation Time :0:40
Amount Measure Ingredient -- Preparation Method
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1/2 cup soy sauce
1/2 cup vegetable stock
1/2 cup green onion -- thinly sliced
1 teaspoon fresh ginger root -- minced
1 teaspoon garlic -- minced
1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)
In a medium-sized bowl, combine all the ingredients and
whisk until well blended.
Regrigerate for at least 30 minutes before serving. NOTES : If you are watching
your sodium intake, substitute one of teh low-sodium varieties of soy sauce, but
keep in mind that these may still be quite high in salt.
Mandarin Noodles
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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4 dried Chinese mushrooms
1/2 pound fresh Chinese noodles
1/4 cup peanut oil
1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 tablespoons rice wine or dry sherry
3 tablespoons light soy sauce
1 teaspoon sugar or honey
1/2 cup reserved mushroom soaking liquid
1 teaspoon chili paste
1 tablespoon cornstarch
1/2 red bell pepper -- in 1/2 inch cubes
1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes -- rinsed and drained
2 cups bean sprouts
1 scallion -- thinly sliced
Soak the Chinese mushrooms in 1 1/4 cups of hot water for
30 minutes. While they
are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes.
Drain and toss with 1 tablespoon of peanut oil; set aside. Remove the mushrooms;
strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the
mushroom stems; coarsely chop the caps and set aside. Combine the ingredients
for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve
the cornstarch in 2 tablespoons of cold water; set aside. Place the wok over
medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of
peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts.
Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry
until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch
and add it to the wok. Continue to stir until the sauce thickens, about 1 minute.
Add the noodles and toss until heated through, about 2 minutes. Transfer to a
serving platter and sprinkle with the sliced scallion. Serve immediately.
NOTES : Because of the chili paste in the sauce, this is a rather hot dish.
If you prefer less spicy food, cut down on the chili paste or leave it out entirely...the
noodles are still delicious without it.
Shui Mai
Serving Size : 24 Preparation Time :0:40
Amount Measure Ingredient -- Preparation Method
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2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger -- minced
1 scallion -- chopped
1 onion -- coarsely chopped
1/2 small cabbage -- coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves
Place a wok over medium-high heat. When it begins to smoke,
add the oil, then the garlic,
ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2
minutes.
Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until
the
sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
Place a dumpling wrapper on the work surface. With your fingers, completely moisten the
surface of the wrapper with water. Place 1 tablespoon fo filling in the center. Pull up
the
sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the
filling.
Lightly tap the dumpling on the work surface to flatten the bottom. Gently squeeze the
center
of the dumpling to make a slight indentation and force the filling to bulge a bit at the
top.
Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover
the dumplings as tehy are finished and fill the remaining wrappers. Bring water to boil
under a steamer. Place the lettuce leaves on a heat-proof place and arrange the dumplings
on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy Soy Dipping
Sauce.
Spicy Soy Dipping Sauce
Serving Size : 24 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
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1/4 cup bvegetable stock
1/2 cup light soy sauce
1 tablespoon rice wine or dry sherry
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar or honey
1 teaspoon hot oil
Combine the ingredients in a small boil. Stir to dissolve
the sugar, then
cover and refrigerate until serving.
Spicy Vegetable Lo Mein
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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8 ounces soba noodles (or other flat Asian noodle)
2 teaspoons hot chili oil
2 teaspoons ginger root -- grated
2 cloves garlic -- minced
3 1/2 ounces shiitake mushrooms, pkg -- caps thinly sliced
1 medium red bell pepper -- in short thin strips
2 cups bok choy -- chopped
1/2 cup canned vegetable broth
6 ounces sugar snap peas or snow pea pods
2 tablespoons tamari or soy sauce
2 tablespoons seasoned or regular rice vinegar
1 tablespoon dark-roasted sesame oil
1/4 cup chopped peanuts or cashews -- optional
Cook noodles according to package directions. Meanwhile,
heat oil in large deep skillet
or wok over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms,
bell pepper and bok choy; cook 3 minutes, stirring occasionally. Add broth and sugar
snap peas; simmer until vegetables are crisp-tender, stirring occasionally, 3 to 5
minutes.
Add tamari or soy sauce, and vinegar. Drain noodles; add to skillet with vegetables.
Add sesame oil; cook 1 minute, tossing well. Sprinkle with peanutes or cashews, if
desired.
Spinich Ravioli
Serving Size : 6 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
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1 cup tomatoes -- peeled, seeded,diced
1 small onion -- oven roasted
1 cup mushrooms -- minced
2 teaspoons garlic -- minced
1/2 pound spinach leaves -- blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu -- mashed
2 tablespoons fresh basil -- minced
freshly ground black pepper
salt -- to taste
48 eggless pot sticker skins
In a large saucepan, combine the tomatoes, onion, mushrooms
and garlic. Cook
over medium heat until the liquid from the mushrooms comploetely evaporates and
the mixture is somwhat dry. Be careful not to burn it. Set aside to cool. In a large
bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season
to taste with pepper and salt. On a cutting board, lay out a single layer of pot-sticker
skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the
spinach mixture onto the center of each skin. Cover with a second potsticker skin
and press the edges together with the tines of a fork to seal. Cook the ravioli in boiling
water or vegetable stock for 3 minutes, or until the potsticker skin is al dente. Serve
hot.
Spinich Filled Won-Tons
Serving Size : 60 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
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10 ounces fresh spinach
1 tablespoon peanut oil
1 garlic cloves -- minced
1/4 cup onion -- minced
10 water chestnuts, minced -- rinsed drained
1 pound won-ton wrappers (about 60)
salt & pepper -- to taste
Wash the spinach thoroughly and trim any tough stems.
Drain, then dry with paper
towels or a salad spinner. Coarsely chop and set aside. Place a wok over medium-high
heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry
30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry,
about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper.
When the filling has cooled slightly, form the won tons. Dip you fingers in warm water
and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center
of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and
moisten with water; press to seal. Cover and set aside the finished won tons while
shaping the remainder. Cook the won tons following the directions in the recipe - either
in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups
of peanut oil until golden brown, about 3 minutes on each side.
NOTES : Makes 60 won tons. Won tons may be frozen after being shaped.
Place on cookie sheet with sides not touching in the freezer. When completely
frozen place in plastic air tight bag.
Steamed Vegetable Buns
Serving Size : 6 Preparation Time :3:00
Amount Measure Ingredient -- Preparation Method
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4 cups flour
1 tablespoon sugar
1 package yeast
1/2 cup hot milk (120 - 130 degrees)
3/4 cup hot water (120 - 130 degrees)
4 cloves garlic -- minced
2 tablespoons ginger -- minced
1 cup onions -- finely chopped
1 carrot -- minced
3 cups cabbage -- finely chopped
1 zucchini -- finely chopped
2 cups mushrooms -- finely chopped
1 1/2 cups bean sprouts -- chopped
3 tablespoons peanut oil
3 tablespoons dry wine
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 tablespoons chili paste
1 tablespoon cornstarch
2 tablespoons water
24 pieces wax paper or aluminum foil (3"x3")
Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a
small bowl, combine milk and water.
Using a thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to
flour and stir until flour clumps. Turn dough onto lightly floured surface and knead for
10 minutes
dough in lightly greased large bowl to rise till doubled about 30-45 minutes.
FILLING: Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl.
Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry
garlic,
ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts.
Stir-fry
3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till
bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while
mixture
thickens. Cook 1 minute and remove from heat to cool.
BUNS: When dough is doubled, punch down. Turn onto lightly floured surface and knead
for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder.
Split
each cylinder into 6 pieces. Flatten and strech pieces to 3 1/2 to 4 inch circles. Place 1
tablespoon of filling in the center. Take up sides and pinch together in the middle. Place
on wax paper with pinched side down on steamer rack. Place filled steamer rack and
remaining
filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20
minutes.
Stir Fried Brocolli and
Chinese Mushrooms
Serving Size : 4 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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6 dried Chinese mushrooms
1 bunch fresh broccoli
1/2 cup mushroom soaking liquid
2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon honey
3 tablespoons peanut oil
1 tablespoon cornstarch
Soak the Chinese mushrooms in 2 cups of hot water for 30
minutes. Strain and reserve
1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems, and
cut the caps in half. Set aside. Rinse the broccoli and cut the tops into florets. Peel
the
stems and diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce in a
small bowl, stirring to dissolve the sugar. Place a wok over medium-high heat. When it is
almost smoking, add the peanut oil. When the oil begins to smoke, add the broccoli and
the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil. Cook 1
minute.
While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water.
Pour into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve
immediately.
Stir Fried Spinich and Tofu
Serving Size : 6 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
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1 pound fresh spinach
2 tablespoons peanut oil
1 clove garlic -- minced
1/2 teaspoon salt
1/2 pound firm tofu -- in 1/2" cubes
1 tablespoon rice wine or dry sherry
Wash and thoroughly dry the spinach. Remove any tough
stems. Place a wok
over medium-high heat. When it begins to smoke, add the peanut oil and the garlic.
Stir briefly, then add the spinach and salt. Stir-fry just until the spinach is wilted.
about
1 minute. Gently stir in the tofu and sprinkle with rice wine. Cook until the tofu is
heated
through, about 1 minute. Serve immediately.
Sweet and Sour Dipping Sauce
Serving Size : 6 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
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1/2 cup bottled Major Grey's Chutney
1/4 cup apricot preserves
1/4 cup crushed pineapple
1/4 cup applesauce
1/2 teaspoon ginger -- minced
1 teaspoon rice vinegar
Combine the ingredients for the sauce in a saucepan and
heat just to blend,
stirring often. Cool to room temperature and serve. Makes 1 1/4 cups.
Tofu, Cashews and Vegetables
Serving Size : 4 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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1 tablespoon light soy sauce
1 tablespoon water
1/2 teaspoon cornstarch
2 teaspoons honey
1 teaspoon hot bean sauce
2 teaspoons sweet bean sauce
3 tablespoons peanut oil
1 carrot -- in 1/2" cubes
1 zucchini -- in 1/2" cubes
2 1/2 ounces bamboo shoots -- in 1/2" cubes
8 ounces tofu -- in 1/2" cubes
1/2 cup frozen green peas
1/2 cup roasted unsalted cashews
Combine the ingredients for the sauce in a small bowl. Stir
to dissolve the sugar and
cornstarch and set aside. Place a wok over medium-high heat. When it begins to
smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini,
bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in
the sauce and stir until it thickens, about 1 minute. Serve immediately.
Vegetable Fried Rice
Serving Size : 6 Preparation Time :0:20
Amount Measure Ingredient -- Preparation Method
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1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs -- lightly beaten
1 carrot -- in 1/2" cubes
1 red bell pepper -- in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice
Combine the ingredients for the sauce in a small bowl. Mix
to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of
peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer
the
eggs from the skillet to a small bowl and break them into small curds. Set aside. Bring
1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain
and rinse in cold water. Drain again and reserve. Place a wok over medium-high heat.
When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir
briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the
rice
and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about
5 minutes, stirring frequently. Serve hot.
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