Deep-Fried Beef or Mutton Rolls

Ingredients: 1 lb. (500g) lean boneless beer or mutton 3 tsp. flour 4 tsp. salt 3 dried bean-curd sheets 1/4 tsp. ground Sichuan peppercorns 2 cups (500ml) vegetable oil for deep-frying 1/2 tsp. scallions, chopped 1/4 tsp. spiced pepper-salt 1/2 tsp. fresh ginger, chopped 1/4 tsp. MSG (optional) 2 tsp. cornstarch (corn flour)               Directions: 1. For the filling, mince the meat and mix with the salt, ground peppercorns,scallions, ginger, 1/4 tsp. of the cornstarch, the MSG (optional) and enough water to bind the ingredients together. Set aside. 2. Mix the other 1/4 tsp. of cornstarch with the flour and enough water to make a thick paste. 3. Soak the bean-curd sheets in warm water until soft. Take 1 sheet and spread the paste on the upper surface. Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides. Fold up the bottom flap and start rolling. Midway, fold the two side flaps towards the centre. Continue rolling . Seal the open end with a dab of flour paste. Repeat with the other two rolls. 4. Place the rolls on a heat-proof and place in a steamer. Steam until the meat is cooked. Remove the rolls. Wrap each tightly in a piece of clean cheesecloth. Let stand until cool, then unwrap and cut crosswise into 1-inch or 30mm long sections. 5. Heat the oil in a wok over medium heat to 400oF, or until a piece of scallion green or ginger quickly turns brown when tossed into the oil and a haze appears above the surface. Add the rolls and deep-fry until radish-brown. Remove and drain well. Sprinkle  swith the piced pepper-salt and serve. Click here for more Lamb Recipes

Pork or Beef Chop Suey

Many people  think that Chop Suey was invented in America. In fact it probably originated with Chinese farmers who used to eat a dish of stir-fried vegetables after a long day working in the fields. Chop suey is primarily a vegetable dish; the meat is included to add a bit of flavor. 

Serves 4 to 6

Ingredients:

1 pound pork or beef (don't use pork chops as they are too dry)
2 small bunches bok choy (can substitute broccoli if desired)
1/2 cup bamboo shoots, rinsed
1/2 pound fresh mushrooms, washed and patted dry with a paper towel
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stalks celery
1 onion
1/2 pound snow peas (optional)

Seasoning for Pork: 
1 teaspoon soy sauce
1 - 2 teaspoons oyster sauce
1 teaspoon salt
Pepper to taste
1 piece (under 1 teaspoon) cornstarch (corn flour)

Sauce:
4 tablespoons water
1 teaspoon oyster sauce
3/4 to 1 teaspoon cornstarch (corn flour)

Oil for stir-frying

Directions:

Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes. 

While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside. 

For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly. 

Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside. 

Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside. 

Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together.  When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture. 

Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot. 

More about Chop Suey

You can find out more about chop suey here.

Nutritional Breakdown per serving:

Based on 4 servings, with snow peas:  379 calories (kcal); 26 g Total Fat (40 percent calories from fat); 19 g Protein; 18 g Carbohydrate; 60 mg Cholesterol; 751 mg Sodium; 5g Fiber Substituting 1 pound flank steak for pork shoulder: 378 calories (kcal); 23 g Total Fat (35 percent calories from fat); 26 g Protein; 18 g Carbohydrate; 58 mg Cholesterol; 775 mg Sodium;

5 g Fiber

Pork Recipes/Cabbage-Wrapped Pork Rolls

Ingredients:
 9 oz(250g) boneless pork, lean and fat
 1 tsp. salt. or to taste
 1 tsp. scallions, chopped
 9 oz(250g) Chinese cabbage ( bok choy)
 1/2 tsp. fresh ginger, chopped
 2 egg whites
 1/4 tsp. pepper
 2 tsp. flour
 4 tbsp cornstarch (corn flour) dissolved in 4 tbsp water
 7 fl oz (200ml) meat or bone stock
 1/4 tsp. MSG (optional)    

Directions: 

1. Mince the pork and mix with the scallions, ginger, ground peppercorn, 3/4 tsp. of the salt, and the dissolved cornstarch. Set aside.

2. Trim and discard the tough outer leaves of the cabbage. Wash the tender inner leaves and blanch briefly in boiling water, removing immediately. Drain and let cool.

3. Mix the egg whites and flour into a batter. Spread the inner side of each cabbage leaf thinly with the batter and then the filling. Roll the leaves into cylinders about 1 inch(2 cm ) in diameter and seal the openings with the egg batter. Repeat until all the filling has been used.

4. Place the rolls in heat-proof deep dish or tureen and steam over high heat for 15 minutes. remove and cool. Cut the rolls into 1 inch (2 cm) sections and steam again until the pork is thoroughly cooked.

5. Heat the stock to boiling. Add the MSG (optional) and the remaining 1/4 tsp. salt. Pour the stock over the cabbage rolls and serve

More delicious Chinese recipes are available in this website

Bean Curd in Sauce

Ingredients:

1 lb (500 g) fresh bean curd (tofu)
2 oz (60 ml) vegetable oil
1 tsp dried shrimps, soaked and chopped
2 tsp sweet fermented flour sauce (substitute sweet bean paste or hoisin sauce)
1 tsp scallions, chopped
1 tsp fresh ginger, chopped
1 tsp garlic, chopped
3 1/2 oz (100 g) minced lean pork
5 tsp soy sauce
2 tsp rice wine
2 tsp fresh coriander (or cilantro), chopped
3 1/2 fl oz (100 ml) high stock
1 tbsp cornstarch (corn flour) dissolved in tbsp water
3 tbsp (50 ml) peppercorn oil
1/2 tsp MSG (optional)      

Directions:

1. Place the bean curd in a heat-proof bowl and steam for 10 minutes. Remove, drain, and cut into 1/2 inch 91 cm) cubes. Set aside.

2. Heat oil in a wok over high heat to just warm about 160oF(70oC). Add the shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and pork. Stir-fry for 2 minutes. Add the soy sauce, rice wine, and stock. Stir and bring to a boil. Add the cornstarch-water mixture and cook, stirring, until the sauce thickens. Pour over the bean curd. Add coriander and MSG, sprinkle with the peppercorn oil, and serve.

More delicious Chinese tofu/bean curd recipes are available in here

Bean Curd Cocoons

Ingredients:
1 lb (500 g) fresh bean curd (tofu)
 2 eggs
 1 tbsp salt, or to taste
 9 oz (250 g) fresh shrimp
 5 tsp sesame oil
 1 tsp ginger, chopped
 2 cups (500 ml) vagetable oil for deep-frying 
 5 fl oz (150 ml) clear stock
 1/2 tsp rice wine
 1 tsp cornstarch dissolved in 1 tsp water
 1/2 tsp MSG (optional)    
Directions:

1. Mash the bean curd and drain off any excess water. Place in a bowl with 1 egg, 2 1/2 tsp of the salt and 1/4 tsp of the MSG. Mix well. Set aside.

2. Shell the shrimps and mince them into a pulp. Mix with the sesame oil, the other egg, the remaining 1/2 tsp of salt, 1/4 tsp of the MSG and the ginger.

3. Spread bean curd on a clear surface. Mold it into small round pieces. To make the cocoons, take shrimp, and encase it in enough of the bean-curd mixture to make a cylinder about 1 1/2 inches long and 1/2 inch thick (4 cm by 7 mm). Continue until all the shrimp and bean curd are used.

4. Heat the oil in a wok to 420oF(220oC), or until a piece of scallion browns quickly when tossed into the oil and a haze rises vigorously above the surface. Add the bean curd cocoons a few at a time and deep-fry until brown. Remove and drain well.

5. Pour the clear stock in a saucepan with the rice wine and the remaining salt and 1/4 tsp MSG. Bring to a boil. Add the cornstarch mixture and cook, stirring, until slightly thickened. Add the bean curd cocoons and stir gently to blend before serving.

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Chop Suey Cake

An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination.

Yields 1 - 9x13 inch pan

Makes 24 servings

Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
2 teaspoons ground cinnamon
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup confectioners sugar
2 tablespoons milk

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.

3. Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake. 

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