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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