Sun Ya Fried Rice

Serves 4 to 6 

Ingredients:

6 tablespoons oil

2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water

Directions:

1. Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

2. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

3. Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

4. Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

5. Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

*This is a very flexible recipe.  You may vary it with leftover turkey, duck, or lobster.

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Chicken Teriyaki

Serves: 6
Ingredients:

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)

Directions:

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

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Duck Sauce

Yield: 8 cups

Ingredients:

1 pound plums, halved and pitted
1 pound apricots, halved and pitted
1-1/4 cups cider vinegar
3/4 cup water

1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice

1/4 cup chopped ginger
1 small onion, sliced
1 Serrano pepper (or more), seeded and chopped
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seed, toasted
1 cinnamon stick 

Directions:
Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.

Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.

Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.

Puree in food processor. Return to kettle and simmer until thick.

Transfer to sterilized mason jar, cap loosely and let cool.

Tighten caps and let stand in dark at least 2 weeks.

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White Gourd Soup with Dried Shrimps

Ingredients:

 9 oz (250 g) white gourd
 1/4 tsp scallions chopped
 1 cup (250 ml) high stock
 2 tsp sesame oil
 1 tbsp dried shrimps, soaked
 1/4 tsp MSG (optional)
 3/4 tsp salt            
Directions:

1.   Cut white gourd into 2 inch by 2 inch by 1/4 inch (5 cm by 5 cm by 7 mm) slices.

2.     Bring the high stock to a boil and add the white gourd slices, shrimps and salt. Simmer for 20 minutes, or until the white gourd is cooked. Sprinkle with the scallions, MSG, and sesame oil. Remove and serve.

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Stewed Beef Strips

Ingredients:

 1 3/4 lb. (750g) lean boneless beef sirloin
 5 tsp. rice wine
 3 tbsp scallions, chopped in sections
 3 cloves star anise
 1 tsp. ginger, sliced
 1 tbsp cornstarch, dissolved in 1 tbsp water
 4 tbsp (60ml ) soy sauce
 5 tsp. sesame oil
 1 tsp. salt, or to taste     

Directions: 

1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse and drain.

2. Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).

3. Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in a steamer and steam for 20minutes. Place the beef in a serving dish and pour the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook , stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.

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Moon Cakes

Makes 20

Ingredients:

Filling:

1 pound red azuki beans
water
3/4 cup lard or oil
1-3/4 cups sugar  

Directions:

Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.

Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

You will need 2 cups of filling for the moon cakes. Divide this into 20 portions and shape into balls.

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Roast Mutton Kebabs

Ingredients:

 1 lb. (500g) lean boneless mutton
 1/4 tsp. fresh ginger, chopped
 2 tsp. salt
 1/2 tsp. peppercorn water
 1/2 tsp. pepper
 1/2 tsp. sesame oil
 2 tsp. soy sauce
 1/4 tsp. MSG (optional)
 1/4 tsp. scallions chopped       

Directions:

1.     Slice the mutton very thinly. Mix together the salt, pepper, soy sauce, scallion,ginger peppercorn, water, MSG, and sesame oil, add to the mutton, stirring until well-coated. Let marinate 30 minutes for longer.

2.     String the mutton slices on skewers . Roast over a charcoal fire until cooked through and serve.

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