Chinese Food Pictures

Ingredients:

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2″ ginger root slice — minced
1 garlic cloves — minced
1 egg
1 cup almonds — ground
6 cups peanut oil

Directions:

1. Pat chicken dry with paper towels. Cut into strips 1/2″  wide by 3″ long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.

2. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.

3. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water.

4. One by one, dip chicken pieces in egg and roll in almonds to coat.

5. Let almond coated pieces set 15 minutes. Heat oil to 350°F. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350°F  between batches.

6. Drain on paper towels and serve at once.

Serving Size: 4

Ingredients:
2 tablespoon sesame seeds
1 pound fresh bean sprouts
thoroughly washed
- and drained
3 md garlic cloves
peeled and minced
2 md scallions — trimmed & minced
1 1″ cube ginger
peeled and minced
2 tablespoon oriental sesame oil
1/3 cup soy sauce
2 tablespoon cider vinegar
1 tablespoon mirin (sweet rice wine)
2 teaspoon light brown sugar
1 teaspoon spicy sesame oil

Cooking Directions:

Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China’s Hunan province. The canned variety don’t have the requisite
crispness. Keep a close eye on the toasting sesame seeds so they don’t
burn.

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until
they are golden. The seeds can be toasted in advance and stored in an
airtight container. Place the bean sprouts in a large heatproof bowl and
set it aside. In a medium-size skillet set over moderately low heat,
stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes,
until they are limp. Add all the remaining ingredients, increase the heat
to moderate, then boil the mixture, uncovered, for 1 minute to slightly
reduce the liquid. Pour the boiling dressing over the bean sprouts, toss
well, then cover the bowl and chill the salad for several hours. Toss
again before serving.

Serving Size: 4

Ingredients:

2 tablespoon sesame oil
2 tablespoon vegetable oil
1 teaspoon ginger — finely chopped
2 cup bok choy — cut into 1/2″ pie
1 1/2 cup bean sprout
8 ounce chinese bbq pork
1/2 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon soy — dark
1/2 teaspoon sugar
pepper — dash

Cooking Directions:

1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat
wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok
choy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth
is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve
Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken, other fresh vegetables in season can be used in place
of the sprouts and bok choy From “Dim Sum” by Ruth Laws 8 oz lo mein
noodles JANE HARRIS (DXDG05A)

EEServing Size: 4

Ingredients:
1/2 teaspoon ground cinnamon
1/4 cup soy sauce
1 green onion — cut in half
2 tablespoon dry red wine
1 clove garlic — crushed
1 tablespoon brown sugar
2 whole pork tenderloins
1 tablespoon honey
(about 12 oz each)
2 teaspoon red food coloring — optional
trimmed

Cooking Directions:

Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking
pan. Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls.

Pam in Va Formatted by Elaine Radis Converted by MMCONV vers. 1.00

Serves 6

Ingredients:

• 1 tbsp. oil
• 1 lb. boneless chicken breast, sliced
• 2 medium carrots, sliced diagonally
• 1 medium onion, sliced
• 1 green pepper, chunked
• 2 cups broccoli flowerettes
• 1 cup sugar snap pea pods
• 1/2 cup hazelnuts, roasted and chopped
• 1 can cream of mushroom soup, undiluted

Directions:

1. Heat oil in wok. Add chicken, carrots and onion. Cook for three minutes.
2. Add broccoli and continue to cook for three minutes.
3. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking.
4. Place in bowl and sprinkle with hazelnuts. Serve with hot Oriental noodles.