Chinese Cooking

Makes 4 servings

Ingredients:

—coconut milk—–
1 1/2 cup water
1 cup packed — flaked coconut

—–steaks—–
4 beef tenderloins — cut 1″”
2 tablespoon creamy peanut butter
1 thick (approx. 4 oz. each)
2 teaspoon curry powder
1 coconut milk
kiwi fruit — peeled and sliced if desired
2 tablespoon all-purpose flour
1/4 teaspoon salt
flaked coconut
1/2 teaspoon butter
parsley sprigs
1/2 teaspoon vegetable oil

Directions:

Prepare coconut milk. Combine flour and salt;dust beef tenderloin
steaks.Shake off excess flour and reserve. Heat butter and oil in large
heavy frying pan over medium heat until hot.

Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just
until brown,stirring constantly.

Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly. Return steaks to pan and turn to
coat with sauce.

Place steaks on heated platter. Garnish with Kiwi and parsley sprigs.Sprinkle with coconut. Serve steaks with sauce.

COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan. Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.
Makes about 1 1/4 cups.”

Ingredients:
1 pound flank steaks — cut in 3″” thin strip
3 tablespoons corn oil
3 tablespoons soy sauce
2 teaspoons cornstarch
1 1/2 teaspoons sugar
1 clove garlic
4 slices fresh ginger

Directions:
Marinate sliced steak in 1 teaspoon cornstarch, 1 tablespoon oil, 1 tablespoon soy sauce, 1/2 teaspoon sugar and 4 slices fresh ginger for 30 minutes.

Make a paste with 1 teaspoon corn starch, 2 tablespoons soy sauce, 1 teaspoon sugar and 1/2 cup water.

Over high flame brown garlic in 2 tablespoons oil, discard garlic. Add beef and fry for a few minutes. add green pepper, celery, green onion, water chestnuts and sliced bamboo and fry a few more minutes, than add pea pods and cook 1 minute, then add paste mixture, drain and serve.”

Ingredients:
2 teaspoon ginger — minced
1/2 pound beef, lean — strips
2 tablespoon wine — Shaoxing or dry sherry
1 1/2 teaspoon cornstarch
3 tablespoon dark soy sauce
3 tablespoon oil
1/2 teaspoon sesame oil
1 pound asparagus — cut into 2 inch pieces

Directions:
In medium bowl, combine ginger, wine, soy sauce and sesame oil.

Toss beef strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade.

Combine marinade with enough water to make 1/3 cup. Dissolve cornstarch in this mixture.

Heat wok on high heat and add 1 tbsp. oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute. Remove meat from pan. Add rest of oil to wok. Add asparagus and
stir-fry on medium heat until heated through.

Return beef to pan; add reserved marinade. Increase heat to high and cook until sauce thickens.

Serve immediately.

Ingredients:
1 pound beef — tenderloin
1 teaspoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ginger
1/4 teaspoon cumin
1 cup onion — slivered
3/4 cup green bell pepper
3/4 cup yellow
1 cup red bell pepper
1 cup red bell pepper
2 tablespoon white wine vinegar direction

Directions:
Trim fat from beef, and cut crosswise into 1/4 inch slices.

Heat oil in a wok or large non-stick skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm.

Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving.”

Ingredients:
1/2 teaspoon brown sugar***
1 boneless beef*
1 teaspoon cornstarch — dissolved in ***
1 tablespoon oyster sauce**
2 tablespoon water***
2 teaspoon rice wine**
3 tablespoon peanut oil
1/2 teaspoon brown sugar**
2 slices ginger — minced
2 teaspoon cornstarch**
1/2 teaspoon salt
1 pound broccoli — chopped
1/4 cup water
2 teaspoon rice wine***
2 teaspoon sesame oil

Cooking Directions:

*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin slices

**(combine all marinade ingredients in a bowl)

***(combine all seasoning sauce ingredients in a cup)

Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stir-fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve.

Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stir-fry until lightly browned but not cooked through. Do not stir-fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you hurl it into the wok).

Place onto a platter and drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a flavor enhancer rather than a sweetener.

Ingredients:
2 tablespoon hot bean sauce
1 1/2 cup chicken broth
4 ounce bean threads or chinese
1 tablespoon soy sauce
rice vermicelli
1 tablespoon dry sherry
3 dried mushrooms
2 tablespoon peanut oil
1 sm red/green hot chili pepper
6 ounce lean ground pork — or chicken
3 green onions
2 cilantro sprigs — for garnish
2 tablespoon minced fresh ginger

Cooking Directions:
Place bean threads and dried mushrooms in separate bowls. Cover each with hot water. Let stand 30 minutes; drain. Cut bean threads into 4-inch pieces. Squeeze out excess water from mushrooms. Cut off and discard stems; cut caps into thin slices.

Cut chili pepper in half and scrape out seeds. Finely mince chili pepper. Thinly slice 2 of the green onions. Cut remaining onion into 1 1/2 inch slivers and reserve for garnish. Combine
ginger and hot bean sauce in small bowl.

Combine chicken broth, soy sauce and sherry in medium bowl.

Heat oil in wok or large skillet over high heat. Add pork or chicken and stir-fry until meat is no longer pink, about 2 minutes. Add chili pepper, sliced onions and ginger-bean sauce mixture.

Stir-fry until meat absorbs color from bean sauce, about 1 minute. Add chicken broth mixture, bean threads and mushrooms. Simmer, uncovered until most of the liquid is absorbed, about 5 minutes. Garnish with onion slivers and cilantro. Makes 4 servings.

Serving size – 4

Ingredients
2 tablespoon sesame seeds
1 pound fresh bean sprouts thoroughly washed – and drained
3 med garlic cloves peeled and minced
2 med scallions — trimmed & minced
1 inch piece of ginger — peeled and minced
2 tablespoon oriental sesame oil
1/3 cup soy sauce
2 tablespoon cider vinegar
1 tablespoon mirin (sweet rice wine)
2 teaspoon light brown sugar
1 teaspoon spicy sesame oil

Cooking Directions:
PREHEAT OVEN TO 300F.

Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat
to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours.

Toss again before serving.

Serving Size : 4

Ingredients
2 tablespoon sesame oil
2 tablespoon vegetable oil
1 teaspoon ginger — finely chopped
2 cup bok choy — cut into 1/2″” pie
1 1/2 cup bean sprout
8 ounce chinese bbq pork
1/2 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon soy — dark
1/2 teaspoon sugar
pepper — dash

Cooking Directions:
1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside

2. Combine sauce ingredients, set aside

3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok
choy, bean sprouts and pork, Stir fry 2 min

4. Add broth then when broth is hot add noodles, cover and cook 2 min

5. Add sauce, stir well and serve Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegetables in season can be used in place
of the sprouts and bok choy”

Serving Size : 4

Ingredients:
1/2 teaspoon ground cinnamon
1/4 cup soy sauce
1 green onion, cut in half
2 tablespoon dry red wine
1 clove garlic, crushed
1 tablespoon brown sugar
2 whole pork tenderloins
1 tablespoon honey
2 teaspoon red food coloring

Cooking Directions:
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking
pan. Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls.”

Ingredients:
4 golden apples
1 egg
4 oz of plain white flour
12 oz of water
12 oz of vegetable oil for frying
6 tbsps of white sugar
1 tbsp of sesame seeds

Cooking Instructions
Peal, core and cut apples into large cubes.

To make the batter, place water in a mixing bowl, add the plain flour and egg. Mix into a paste, not too thick or thin. Dip each piece of apple in the batter and fry in a wok for about 10 to 15 minutes until golden brown, drain and place to one side.

Heat about 1 tbsp of oil in a wok. Stir in sugar, heat for about 5 minutes and gentle mix the apples with the sugar and add the sesame seeds. Then place in a bowl of cold water to harden, drain and serve.