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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Braised Beef (Shanxi style)

 lb. (400g) lean boneless beef
1/2 g fennel seed
10 tsp. (50ml) soy sauce
3 1/2 oz (100ml) chicken or duck broth
4 tbsp cornstarch (corn flour), dissolved in 4 tbsp water 
2 tsp. rice wine 3 oz (100g) scallions, chopped 1/4 tsp. fresh ginger, chopped 3 1/2 fl oz (100ml) sesame oil 1/4 tsp. MSG (optional) 

Direction



1. Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add. 

2. Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.Click and download for more Beef Recipes.

Kung Pao Chicken

Serves: 4-6

Ingredients:
1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced

Directions:

Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside. 
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to e wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in the peanuts and serve.For more recipes download here      

Pork Lo Mein

Makes 6 Servings Ingredients: 2 large dried black shitake mushrooms 1 1/4 to 1 1/2 pounds lean pork loin 3 scallions 1/2 cup bamboo shoots 1/2 pound dried or fresh Oriental noodles 1 Tbsp. sesame oil 3 Tbsp. vegetable oil 2 cups fresh bean sprouts, soaked in water and drained 3 Tbsp. sherry 1 Tbsp. oyster sauce 2 Tbsp. soy sauce       Directions: Soak the mushrooms in warm water 30 minutes before you start cooking. Squeeze out the water from the mushrooms. Slice the mushrooms, pork, scallions and bamboo shoots into thin julienne strips. Cook the noodles, drain, rinse in cold water, drain again, and toss with the sesame oil. Set aside. Heat the vegetable oil in a wok or skillet. Stir fry the pork about 5 minutes until browned, then add the mushrooms. Stir-fry for 1 minute longer. Add the bamboo shoots, scallions, bean sprouts, sherry, and oyster sauce. Mix and stir-fry an additional 4 minutes. More delicious Chinese recipes are available just download it.   Click here

Beef Lo Mein

Ingredients:

Beef Lo Mein

4 tb peanut oil
1 1/2 lb flank steak, shrimp, or chicken
2 stalks celery; shredded
2 slices ginger; minced
1 cup celery cabbage
1 scallion; minced
2 tsp.cornstarch
1/2 lb spaghetti or chinese/noodles
1/2 tsp.sugar
1 tbs.soy sauce
1/2 tsp. salt; optional

Directions:

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking.

Set aside.Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger,scallion, cornstarch, sugar, light soy, set aside to marinate.

Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, reserve.

Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs so and salt. Stir a minute to heat and serve.

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Sweet and Sour Pork

  

Ingredients:

1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce :

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour

Directions:

1. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

.2 Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving.

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