Chinese Beef And Tomatoes
Recipe By :
Serving Size : 8
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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4 md
tomatoes
2
tablespoon oil
2
pound flank steak
1 md
green pepper -- sliced
3
tablespoon soy sauce
1 md
onion -- sliced
2
tablespoon dry sherry
1 beef bouillon cube
10
milliliter garlic -- minced
3/4 cup
boiling water
1/2
teaspoon ground ginger
2
tablespoon cornstarch
1/8
teaspoon ground black pepper
2
tablespoon cold water
Thinly slice beef
on the diagonal (for easy slicing,place meat in the freezer until slightly
frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover
and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green
pepper and onion saute for 2 minutes.Dissolve bouillon cube in boiling water.
Add beef and marinate.Bring to boiling point.Reduce heat and simmer,covered for
8 minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook
and stir until thickened.Cut tomatoes into wedges;add to skillet;stir
gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve hot
over rice with scallions,if desired.Serves 6 to 8.
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Chinese Almond Chicken
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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3
pound chicken*
1/3 cup
fresh mushrooms**
3
tablespoon soy sauce
1/2 cup
bamboo shoots -- cut diag
3/4
teaspoon salt
1/2 cup
celery -- cur diag cut
1
tablespoon cornstarch
1/4 cup
onion -- cut in thin strips
2 tablespoon
sherry
10 water chestnuts -- thin sliced
1 cup
blanched almonds or walnuts
1/3 cup
chicken stock
2 cup
peanut oil
*cleaned and
skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You
can use deboned and skinned chicken breasts) >> Remove both light and
dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt,
cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2
cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3
tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside.
Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and
stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice.
Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00
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Chicken Oriental #2
Recipe By :
Serving Size : 8
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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2
whole chickens -- quartered
1/4 cup
salad oil
1
teaspoon salt
1/4
teaspoon pepper
15 1/2
ounces pineapple chunks in syrup
-- unsweetened
1/2 cup
sugar
2
tablespoons cornstarch
3/4 cup
cider vinegar
1
tablespoon soy sauce
1/4
teaspoon ginger
1 chicken bouillon cube
1
large green or red pepper -- cut
in 1/2" slices
Wash chicken, pat
dry. heat oil in large skillet, add
chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper.
Meanwhile,
preheat oven to 350 degrees.
Make sauce, drain
the pineapple chunks pouring syrup into 2 cup measure, add water to make 1 1/4
cups. In medium saucepan, combine sugar,
cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube. Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30
minutes. Add pineapple chucks and green
or red peppers. Bake 30 minutes longer
or until chicken is tender.
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Serving Ideas:
rice
NOTES : Have a
soup first.
Chicken Chow Mein
Recipe By : Sue Klapper - KCXJ08A
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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3
tablespoons oil
2
cloves garlic -- minced
2
small chicken breasts, boneless
-- cut
s
8 mushrooms -- sliced
2
stalks celery -- cut into strips
1/4 cup
bamboo shoots -- sliced
seasoning sauce:
1 chicken bouillon cube --
dissolve 1
1
tablespoon soy sauce
2
tablespoons dry sherry
1
tablespoon cornstarch
5
ounces chow mein noodles
Note: Warm chow mein noodles in 325 degree oven for
5 minutes.
Combine sauce
ingredients and set aside. Add oil to
hot wok. Swirl, add garlic and stir fry
for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns
opaque. Remove and set side. Add vegetables and stir fry over medium heat
for 2 minutes. Push vegetables to sides
of wok. Restir sauce mixture and add to
center of wok, stirring until thick and bubbly.
Add chicken and heat. Serve with chow mein noodles.
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Chicken Almond Chinese
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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1
teaspoon cornstarch
1
teaspoon soy sauce
2
teaspoons sherry
1/2
teaspoon sugar
1/2
teaspoon oil
2 cups
chicken -- cubed
1/2 cup
slivered almonds
3
tablespoons oil
1 cup
celery -- sliced diagonally
1 cup
pea pods -- frozen
1 cup
fresh mushrooms -- sliced
1/2 cup
waterchestnuts -- sliced
1 cup
chicken stock
2
tablespoons cornstarch
2
tablespoons water
1
tablespoon soy sauce
In medium mixing
bowl combine cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon oil. Add cubed chicken and toss to coat. Set aside.
Preheat electric wok at 350 degrees.
Toast almonds, stirring constantly until lightly browned, about 3
minutes, remove.
heat 3
tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture. Stir fry 3 to 4 minutes, push up side of wok,
add celery and pea pods, stir fry 2 to 3 minutes, push up sides of wok, add
mushrooms, scallions and waterchestnuts, stir fry 2 minutes. Add stock and combine all ingredients. Cover
and simmer 5 minutes. Meanwhile combine
cornstarch, water and soy sauce, pour into chicken mixture, stirring until
thickened. Garnish with toasted almonds. Reduce heat setting to warm for serving. Serve over cooked rice.
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Chicken 'n' Vegetable Stir Fry
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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3
tablespoon oil
1
teaspoon cornstarch
1
pound boneless chicken breasts *
1/2
teaspoon ground ginger
1/2 cup
broccoli forets
1 1/2 cup
water
2
ounce snow peas (about 1/2 c)
2
teaspoon imported soy sauce
1 med
carrot thinly sliced
1
teaspoon white or rice vinegar
1/2 med
red or green pepper **
hot cooked rice
1 env
golden onion soup mix
* Chicken breasts should be cut into thin
strips. ** Sweet pepper should be cut into thin strips.
~------------------------------------------------------ ~------------------ In
large skillet, heat oil and cook chicken with vegetables over medium- high
heat, stirring constantly. 10 minutes or until chicken is golden and vegetables
are crisp-tender. Thoroughly blend
golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar;
stir into chicken mixture. Bring to a
boil, then simmer uncovered t minutes or until sauce is thickened. Serve over
hot rice and garnish, if desired, with sliced green onion and toasted sesame
seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken,
uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken
and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH
(Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger,
water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on
HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to
casserole and heat 1 minute or until heated through. Let stand covered 5
minutes. Serve and garnish as above.
Converted by MMCONV vers. 1.00
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Chiang Mai Steaks
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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-----coconut milk-----
1 1/2 cup
water
1 cup
packed -- flaked coconut
-----steaks-----
4 beef tenderloins -- cut 1"
2
tablespoon creamy peanut butter
1
thick (approx. 4 oz. each)
2
teaspoon curry powder
1 coconut milk
kiwi fruit -- peeled and
2
tablespoon all-purpose flour
sliced -- if desired
1/4
teaspoon salt
flaked coconut
1/2
teaspoon butter
parsley sprigs
1/2
teaspoon vegetable oil
Prepare coconut
milk.Combine flour and salt;dust beef tenderloin steaks.Shake off excess flour
and reserve.heat butter and oil in large heavy frying pan over medium heat
until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness,
turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved
flour to pan and cook just until brown,stirring constantly.Stir in peanut
butter and curry powder until smooth. Gradually,add coconut milk and cook until
sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and
turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and
parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings.
COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.
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Cashew Chicken
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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1
pound chicken ; breasts -- cubed
1
teaspoon salt
1
teaspoon cornstarch
3 green peppers -- cut into 1/
set above ingredients
aside
sauce
2
tablespoon soy sauce
1
tablespoon soybean paste
1
tablespoon sugar
2
tablespoon rice wine vinegar
1/2
teaspoon salt
Mix the above
ingredients well and set aside. Cook chicken
in a little oil and minced garlic.
When the chicken is no longer pink, add the bamboo shoots and the
green pepper to the wok (or fry pan if
you don't have a wok). Cook for a minute
or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie
mixture and cook another minute. Add
nuts and cook another minute. Pour sauce
over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked
my Szechuan Green Beans (see Green Beans
R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A)
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Chinese Spicy Chicken (Le Tze Gee)
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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1/2 oil
2 chicken breasts
1
tablespoon sherry
1
tablespoon light soy sauce
1
tablespoon corn starch
1 can
bamboo shoots -- dice
2
tablespoon hoison sauce
1/2
teaspoon red pepper -- crushed
1
tablespoon scallion -- chop
1
teaspoon ginger; fresh -- grate
Bone chicken and
cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch
mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry
for 2 minutes. Remove chicken. Add bamboo shoots, hoisin sauce, scallion,
ginger and crushed red peppers. Stir well, then add chicken and serve.
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Chinese Pepper Steak Coca-Cola
Recipe By :
Serving Size : 6
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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1 1/2
pound top round or sirloin steak
1 thin
strips
boneless
1 cup
celery -- thinly sliced
2
tablespoon oil
1/4 cup
onions -- thinly sliced
1
clove garlic -- minced
1/2 cup
coca-cola
1
teaspoon salt
2 md
tomatoes -- ripe
1 cup
beef broth (bouillon)
2 1/2
tablespoon cornstarch
canned and undiluted
1/4 cup
coca-cola
1 cup
green bell pepper, cored
1
tablespoon soy sauce
seeded -- and cut into
rice -- cooked and hot
Trim all fat from
the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat
oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes,
stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15
to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery,
onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be
tender-crisp. Peel the tomatoes, cut
into wedges, gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola
and the soy sauce. Stir mixture into the meat and cook until sauce is thickens,
about 1 minute, stirring lightly with a fork.
Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola",
a give-away pamphlet from The Coca-Cola Company, 1981
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