Our love of oriental food includes everything from traditional stir-fry dishes (such as those included today) to restaurants featuring fifty or more types of dim sum to freshly prepared sushi. The most time we have ever spent experimenting with a recipe would have to be a Saturday which was devoted to making mo-shu pork. By the time we mastered the pancakes (not a straightforward task) and combined at least three different recipes to make the filling, the day was over. Although the end result was excellent, we will admit we haven't been inspired to try it again.
While these recipes don't take as much time as mo-shu pork, each one of them is quite good. If you choose to skip the stir-fried rice with vegetables, steam some plain rice to have with the other dishes.
This recipe is a specialty of Ryan Richon, a very meticulous eleven year old chef.
Ingredients:
In a small bowl, beat egg and set aside.
In a saucepan over high heat, bring chicken broth to a boil. Add the cornstarch and water mixture and bring back to a boil while stirring. Reduce heat to low. From a height of 12 inches above the pan, slowly pour the beaten egg into the broth while gently stirring in one direction. After egg has been added, immediately remove pan from heat. Sprinkle with optional green onion, pepper and sesame oil. 3-4 servings.
This recipe is best when the meat is sliced paper-thin. Freezing the steak for 30-45 minutes prior to slicing makes the task easier. Green pepper, cut into 1/8" wide strips can be substituted for the broccoli.
Ingredients:
Trim and discard any fat from flank steak. Slice the meat horizontally (with the grain) Into three pieces. Cut each piece into very thin slices. In a small bowl, combine the soy sauce, cornstarch, sugar and cayenne. Add the sliced flank steak and marinate for 30-45 minutes in refrigerator.
Heat oil (just to coat bottom of large skillet) over high heat. Add broccoli and stir-fry 2-3 minutes. Using a slotted spoon, remove broccoli to serving bowl. Add flank steak and marinade to pan (add more oil if necessary, again to cover bottom of pan) and, stirring constantly, cook 3-4 minutes or until beef is lightly browned and glazed. Return broccoli to pan and heat through. Serve with rice. 4 servings.
When cooked this way, the chicken should be completely coated and glazed, which produces a wonderful flavor.
Ingredients:
Pound chicken breasts lightly until slightly flattened. Cut into 1" pieces. Mix soy sauce, sherry, sugar, pepper flakes, ginger and garlic in small bowl. Add chicken and marinate 30-45 minutes in refrigerator.
Heat oil (just to coat bottom of large skillet) over high heat. Add chicken and marinade and stir briskly for 2-3 minutes. Turn heat to low, cover, and simmer for an additional 3 minutes. Uncover, turn heat back to high, and stir briskly for 2 minutes, or until chicken is evenly coated and the sauce begins to thicken. Sprinkle in sesame oil and stir several times. Gather chicken to center of pan, add vinegar and stir quickly for 1 minute. Serve immediately with rice. 4 servings.
Ingredients:
Heat oil (just to coat bottom of large skillet) over high heat. Add vegetables and stir-fry quickly just until crisp-tender. Add cooked rice and stir until well combined. With quick stirring motion, add beaten eggs. Remove from heat and add soy sauce and red pepper flakes to taste. 4 servings.
Ingredients:
Cream butter and sugar. Blend in vanilla, add flour and mix well. Refrigerate several hours or overnight. Form dough into small balls - about the size of a nickel. Roll in sesame seeds and place on cookie sheets, 3" apart. Make small indentation in center of each cookie and fill with preserves (do not mound or the preserves will bubble onto cookies during baking). Bake at 375° for 10-12 minutes. Makes about six dozen.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
