Cantonese meatballs

Cantonese Meatballs

3 tablespoons Packed Brown Sugar
1 tablespoon Vinegar
1 tablespoon Catsup
1 lb. Ground Beef
2 tablesppons Instant Minced Onion
2 tablespoons Cornstarch
5 tablespoons Teriyaki Sauce, Divided
1/4 cup Water
20 oz. Pineapple Chunks In Syrup

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

Oriental Recipes

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Oriental Beef

Beef Kwangton

1 pound beef in thin strips
4 ounces bamboo shoots
4 ounces button mushrooms
3 ounces snow peas
1 1/2 tablespoons peanut oil
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1 slice fresh ginger root 1/2" thick
1/4 teaspoon sugar
1/2 teaspoon cornstarch mixed with 1/2 teaspoon water
1/2 cup chicken broth

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add flavor to the oil. Discard the ginger and add the beef slices. Stir fry for about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame oil and sugar. Thicken with the cornstarch blend and serve immediately with rice.

International Recipes

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WEIGHT WATCHERS CHINESE NOODLE SALAD

Ingredients:

1 cup cooked thin spaghetti
3/4 tsp peanut oil
3 oz diced cooked chicken
1/2 garlic clove minced
1/2 cup bean sprouts
1/4 tsp each minced pared gingerroot and chinese sesame oil
1/4 cup each sliced green onions and diced red bell pepper
dash ground red pepper
1/2 oz dry roasted peanuts
1 cup shredded lettuce
1 tblsp each water and creamy peanut butter
2 tblsp reduced-sodium soy sauce

Instructions:


In medium mixing bowl combine spaghetti, chicken, bean sprouts, green
onion, bell pepper, and peanuts; set aside. In blender combine
remaining ingredients except lettuce and process on high speed until
throughly combined. Add to spaghetti mixture and toss to coat. Cover
and refrigerate until chilled, about 30 minutes.
To serve; on serving platter arrange lettuce around edge of platter;
fill center of platter with spaghetti mixture.

COLD SESAME SAUCE NOODLES

Ingredients:

1 lb. noodles
1 1/2 tblsp minced garlic
1 1/2 tblsp minced ginger
3 tblsp cold water
1/2 cup oriental sesame paste
3/4 cup oriental sesame oil
2 tblsp light soy sauce
2 tblsp black vinegar
2 scallions, minced
2 tsp Szechuan peppercorns
2 tsp sugar
2 tblsp chili sauce, or to taste

Instructions:

Cook the noodles 'al-dente' in lots of boiling salted water. If using oriental noodles, cook for only 2-3 minutes! Drain the noodles and rinse with cold water to stop cooking, and reserve for later. In a mini-chopper or using mortar and pestle, pulverize garlic and ginger in water.
Stir the sesame paste until the texture is even.Combine paste, oil,soy and vinegar, and mix well. Add garlic and ginger mixture. Dry roast peppercorns, then grind them. Add pepper, scallions, sugar and chili sauce to the sesame mixture and mix well. Let rest for 1 hour or more. Before serving, rinse the noodles with cold water until no longer gummy. Serve the noodles on a platter with sauce in a
separate bowl.

By George Minkovsky

Etiquetas: Pasta recipes, Oriental food, chinesse food, Italyan food

Fideos chinos con verduras

Javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis

Chinese food Ingredients-1 Part.

Abalone: A large marine snail and a delicacy in Chinese food called "Pao Yu"

Adzuki beans: A small reddish-brown bush bean cultivated in China and Japan . Extremely versatile, adzukis can be eaten fresh or dried, or ground into flour and used to make cakes.

Agaricus mushroom: Plump, dome-shaped mushrooms, ranging in size from small (button mushrooms) to big. The most widely cultivated and consumed mushroom, these common mushrooms have a mild and earthy flavor.

All purpose flour: Finely ground white wheat flour containing a moderate amount of protein; used for a wide variety of general baking and cooking.

Almonds: Its varieties are classified as either sweet or bitter. Sweet varieties are edible and used in some Chinese stir fried dishes, though not very common

Bamboo shoots: These crisp shoots of tropical bamboo give a sweetness and crunch to many dishes, especially stir-fries, and are very popular in Chinese cuisine.

Beancurd stick: Also called dried tofu stick or dried bean stick, this is made by skimming and dry the skin that forms on the top of heated soy milk

Bean Sheet: Also known as Bean Thread Sheet or Mung Bean Sheet ( "Fen Pi" / "La Pi") are made from the starch of mung beans.

Bean sprouts: Called "Nga Choi" in Cantonese, is the young sprouts of the germinating mung bean. Bean sprouts are used extensively as a vegetable in Chinese cooking and can be easily obtained fresh from most western supermarkets

Bell Pepper: Also known as sweet pepper is a bell-shaped variety of mild peppers belonging to the Capsicum family. Their juicy flesh has a mild, sweet flavor and crisp texture.

Bitter melon: also known as the balsam pear or bitter gourd ("ku gua" in Chinese where "ku" is bitter and "gua" melon) is a long fruit resembling a cucumber with bumpy skin. It is quite popular in Chinese cooking where the fruit is often braised, stir fried or steamed and is added to a dish consisting of pork, onions, ginger, and black bean sauce

Black beans, fermented: Also known as Chinese black beans and salted black beans are soy beans, strongly flavored and preserved in salt and spices, is an important ingredient in Chinese cooking, especially Cantonese and Szechuan

Chinese Fire Pot

Ingredient:

1 lb Boneless beef sirloin, or beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms, or Cultivated mushrooms
Lemon juice
2 pk Enoki mushrooms (3 1/2−oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts drained and sliced
8 oz Canned bamboo shoots drained and sliced
4 cn Chicken broth (13 3/4−oz cans)
Sweet−and−sour sauce
Soy sauce

Prepared hot Chinese mustard 1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4−inch thick and about 2 inches long. Cut fish into 3/4−inch cubes. Shell and devein shrimp. Chop cabbage into bite−size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much
as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2−inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large
platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot−pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet−and−sour sauce, soy sauce or hot

Javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis

Bean Curd with Oyster Sauce

8 ounces bean curd
4 ounces fresh mushrooms
6 green onions
3 stalks celery
1 red or green pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon cornstarch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce


Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices.Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices.Remove seeds from pepper and cut pepper into 1/2 inch chunks.Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms,onions, celery and pepper, Stir fry for 1 minute.
Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch,oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.

Beef with oyster sauce

1 lb. flank steak
15 pieces ginger (quarter large)
15 pieces green onions (about 1" long)
2 Tablespoons cooking oil
4 cups cooking oil
½ lb. Chinese broccoli
½ Tablespoon rice wine
½ teaspoon salt
1 teaspoon sugar
Seasoning sauce:
2 Tablespoons oyster sauce
1 teaspoon sugar
½ teaspoon cornstarch
½ teaspoon sesame oil
1 Tablespoon water
Marinade:
½ teaspoon baking soda
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 teaspoon sugar
3 Tablespoons water

Directions:

Slice the beef thinly and cut into 1"x2" pieces, then put them in a bowl and marinate for at least ½ hour (the longer, the better taste). Then add in 2 Tablespoons of cooking oil and mix well prior to cooking.
Boil the Chinese broccoli in boiling water for about 2 minutes. Remove it from the water.
Stir fry the Chinese broccoli with 2 Tablespoons of cooking oil seasoned with wine, salt, and sugar, then lay neatly on a plate.
Heat 4 cups of cooking oil in the wok, then add the beef and stir fry for about 10 seconds, or until its color turns light . Remove the beef and drain off the oil.
Use another 2 Tablespoons of cooking oil to stir fry the ginger and green onions, then add the beef, and stir quickly over high heat.
Add the seasoning sauce, then stir until it's thickened and heated through. Pour over the Chinese broccoli and serve.
Javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis

Sesame Chicken with chinese cadbage

Ingredientes:

1/4 c. soy sauce
2 tbsp. rice wine or dry sherry
2 tbsp. sesame oil
1 clove garlic, minced
2 tsp. . minced fresh ginger root
1 tbsp. sugar
1/4 c. toasted sesame seeds
2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
3 tbsp. peanut oil
1 c. green onions, cut in 1 inch lengths
3 c. sliced fresh broccoli flowerettes
3 c. Chinese cabbage
2 tsp. cornstarch, dissolved in 2 tbsp water

Indicaciones:

Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces Trim In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
In a wok or skillet, heat peanut oil over medium heat for 2 minutes. Add onions, broccoli, and cabbage. Stir fry 1 minute. Fry Remover Transfer to dish; set aside. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens.Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.

Javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis