Chinese Recipes

I love Chinese food and make it often, when I have the time. The thing that takes up the most time is all the chopping - but you can do that in stages, if you plan ahead, and put the separate things in containers in the refrigerator and then just pull them out when you are ready to cook.
The following recipes I got from my sister this last spring so thought I would share them with you as I know they are ones that she has made and marked as “good.”

Hop Sing Chicken

Barbara Rodriguez

For the sauce:
1/3 c. chicken broth
2 T. dry sherry
1 T. soy sauce
2 t. cornstarch
1/4 t. sesame oil
For the meat:
1 lb. boned, skinned chicken breasts, cut into strips
2 T. soy sauce
1 T. cornstarch
Remaining ingredients:
1/4 c. vegetable oil
1 t. minced garlic
1/2 t. minced ginger root
2 medium carrots, diagonally sliced
2 stalks celery, diagonally sliced
1 medium zucchini, julienne strips
1 (8-oz.) can sliced water chestnuts
1 (6-oz.) pkg. frozen Chinese pea pods, thawed
1 (2 1/2 oz.) pkg. sliced almonds, toasted
In small bowl, combine sauce ingredients and set aside.
In medium bowl, combine chicken, soy sauce and cornstarch; set aside.
In large non-stick wok heat 3 T. oil. Stir-fry chicken in two batches; remove and set aside. Add remaining oil to pan - sauté garlic and ginger 30 seconds, stirring constantly to prevent sticking nand burning. Turn heat to high, add carrots and celery; stir-fry 1 min. Add zucchini and stir-fry 1 minute longer. Stir sauce ingredients and add to pan with water chestnuts and pea pods. Cook, stirring constantly, until thick and bubbling. Add chicken to pan; toss to coat and heat through. Top with almonds and serve.

Mandarin Shrimp

Barbara Rodriguez

1/2 lb. shelled and deveined raw shrimp
2 T. cornstarch
1 egg white
1/3 c. sliced water chestnuts
1/4 c. sliced canned mushrooms
1 (6-oz.) pkg. frozen Chinese pea pods, thawed
1 T. dry sherry
1 T. water
1/4 t. sesame oil
1/4 t. slat
1/2 c. peanut oil
1 T. minced scallions
Cut shrimp in half, lengthwise and place in a bowl. Add 1 T. cornstarch and egg white; blend well and set aside.
Combine water chestnuts, mushrooms and pea pods in a bowl; set aside.
Blend sherry, water, sesame oil, salt and remaining 1 T. cornstarch.
Heat oil in wok to 350 F. Have ready a large strainer with bowl underneath.
Add shrimp to hot oil, stirring until done, about 2 min. Add bowl of vegetables; stir additional 30 seconds. Pour oil, shrimp and vegetables into strainer to drain.
Heat 1 T. of strained oil in same wok over high heat. Add scallions and stir-fry 10 seconds. Add drained shrimp and vegetables. Pour in sherry-cornstarch mixture. Cook, stirring 30 seconds. Serve immediately with rice.

Oriental Shrimp Salad

Barbara Rodriguez

1 oz. translucent Oriental noodles (bean threads, yam noodles or rice sticks)
3 to 4 c. shredded iceberg lettuce
3 green onions, including tops, sliced
8 oz. cooked & shelled small shrimp
1/2 c. coarsely chopped fresh coriander, cilantro or Chinese parsley (optional)
Oriental dressing (recipe follows)
salt and pepper to taste
Fry noodles in 1” of 375 F. oil for 1 min. Fry 1/2 at a time and hold under oil until done. Remove and drain.
In a large salad bowl, combine lettuce, onion, carrot and shrimp. Pile noodles on top of salad. Sprinkle with cilantro. Mix dressing and pour over salad Mix lightly. Serve immediately.
Oriental Dressing
4 T. white wine vinegar
3 T. sugar
1 t. grated lemon peel
1 t. soy sauce
1 t. salad oil
1 t. toasted sesame seeds

Rice Sticks with Sliced Beef

Barbara Rodriguez

1 lb. Rice Noodles
1 lb. beef
Marinade:
    1 T. Tapioca Starch
    1 T. light soy sauce
    1/2 t. sugar
    1 T. oil
1/2 lb. bean sprouts
1 can straw mushrooms
1 leek
1 clove garlic
oil
Seasonings:
1/2 t. salt
1/4 t. MSG
1 t. sugar
1 T. rice wine
1 T. light soy sauce
2 T. dark soy sauce
Pinch white pepper
1 t. sesame oil
2 T. oyster sauce
Soak rice sticks in hot water for about 20 minutes. Rinse and drain.
Slice beef crosswise and marinate with Tapioca starch, light soy sauce, sugar and 1 T. oil.
Parboil in one to two cups of oil for 20 seconds and drain.
Heat 3 T. oil in a frying pan till boiling then add smashed garlic and stir fry. Discard garlic.
Stir-fry bean sprouts, mushrooms and leek for two minutes. Add rice sticks and saute. Add seasonings. Add beef and toss to mix well. (Does not have to be served immediately)

Stir Fried Chicken with Vegetables

Barbara Rodriguez

1 lb. de-boned chicken
    1 1/2 T. tapioca starch
    1 1/2 T. light soy sauce
1 c. snow peas
1 can mushrooms (straw)
1 can baby corn
1/4 c. carrots
1 onion
1 t. ginger root, grated
oil
6 c. cooked rice
Seasoning Sauce:
1 c. chicken stock
1/2 t. salt
2 T. light soy sauce
1 T. rice wine
12 T. oyster sauce
1 t. sugar
1 /2 T. tapioca starch
 Skin and de-bone chicken, then cut into 1/2 inch cubes and marinate in tapioca starch and light soy sauce.
Cut mushrooms, carrots, corn and onion into 1/2-inch pieces.
Mix all the seasoning sauce ingredients together and set aside.
Velvetize (stir fry lightly) the chicken in hot oil until the meat becomes white, then drain and set aside.
Heat 3 T. oil in a frying pan over high heat and add ginger and all vegetables. After a moment add chicken and the seasoning sauce, stir until the sauce thickens. Remove and serve over hot rice. Print this post