Basic Egg Fried Rice
1 tsp Salt
2 Scallions finely chopped
2 to 3Tbs oil
3 cups Cooked day old rice
4 oz frozen peas and carrots
1 tbs soy sauce
In a bowl lightly beat the eggs with a pinch of the salt and a few pieces of scallion. Heat oil in a preheated wok and lightly scramble the eggs. Add the rice and stir to make sure that each grain of rice is separated. Add the remaining salt,scallions and the peas. Blend well and serve.Makes 4 servings
STIR-FRIED RICE STICK NOODLES WITH SHRIMP AND VEGETABLES
1/3 pound rice stick noodles, 1/2 pound celery cabbage
1 pound uncooked shrimp (30-36 to the pound) ,4 tablespoons peanut oil, or flavorless vegetable oil ,
1 tablespoon pale dry sherry ,11/2 teaspoons salt, 1/2 teaspoon sugar ,
1 tablespoon soy sauce ,1/2 cup chicken stock, fresh or canned
PREPARE AHEAD: 1. In a large bowl, cover the rice stick noodles with cold water. Soak for 5 minutes, then drain thoroughly in a colander.
2. With a cleaver or sharp knife, trim off any wilted top leaves of the cab- bage and the root ends. Separate the stalks, wash them thoroughly and slice each stalk lengthwise into l/s-inch-wide strips.
3. Shell the shrimp, and, with a small, sharp knife, make a shallow in- cision down the back and lift out the black or white intestinal vein. Wash the shrimp, dry with paper towels and cut each in half lengthwise.
4. Have the above ingredients, the oil, wine, salt, sugar, soy sauce and chicken stock within easy reach.
TO COOK: Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds.Addthe shrimp and stir-fry 1 minute,until they turn pink.Add 1/2tsp. salt and wine ,stir once or twice,remove and set aside.Add 2 more tbs oil to wok,heat 30 seconds,add Cabbage and stir-fry 2 minutes.Add 1 tsp. salt,sugar and noodles,and cook,stirring,for 1 minute.Pourin the soy sauce and stock,boil for 3 minutes,or until the liquid has evaporated.Return the shrimp to the wok and stirring constantly,cook for 30 seconds.Make 2-4 servings.
Cooking two pancakes back-to-back makes the pancakes thinner and the cooking time shorter.
1 1/2 cups all-purpose flour
1/2 tsp.sesame oil
1/4 tsp. salt
3/3 cup boiling water
1 tbs. sesame oil
Place flour, 1/2 tsp. sesame oil and salt in a medium bowl. Add 3/4 cup boiling water. Gradually mix flour and water with a wooden spoon to make a soft dough. On a lightly floured surface, gently knead dough until smooth. Cover with a damp cloth and let rest 15 minutes. Use your hands to shape dough into a long roll about 1 inch in diameter. Add more flour if necessary. Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge. Chop with a quick downward motion, cutting roll in half. Chop each half into 8 equal pieces. Roll each piece into a ball, then pat flat to make a circle. Brush top of 8 circles with sesame oil. Place an unoiled circle on top of each oiled circle. Use a rolling pin to flatten each pair of circles into one 5-inch circle. Roll both sides, changing directions frequently so flat pancake remains a circle. Cover pancakes with a dry towel. Heat an ungreased 8-inch skillet over high heat 30 seconds to 1 minute. Reduce heat to medium. Place 1 pancake in skillet. When pancake puffs and bubbles appear on the surface, turn and cook other side. Cook about 1 minute on one side until pancake is speckled with brown. Turn pancake and cook about 30 seconds until underside is speckled with brown. Remove from skillet, wrap in a clean, dry towel and place in a bread basket. Just before serving, separate each pan- cake into 2 pancakes, gently pulling apart from edges. Serve warm. Makes 16 pancakes.
YANGCHOU FRIED RICE
Ingrediants:1/2 small shrimp cooked,2 eggs 6tbs oil,1 cup frozen peas&carrots,1 clove garlic crushed,4 cups day old cooked rice,2tbs sliced scallions,1 cup bean sprouts,2tbs soy sauce,2tbs dark molasses.
Shell and devein shrimp.Beat eggs with salt.Heat 2 tbs of oil in wok .Scramle eggs into small pieces,set aside.Heat 2tbs oil in wok.Add rice ,scallions and shrimp stir-fry 3-4 minutes.Add frozen peas&carrotsand egg stir-fry 2-3 minutes,add bean sprouts stir 1 minute.Add soy sauce and molasses stir-fry until heated.NOTE(YOU CAN USE ANY KIND OF MEAT IN PLACE OF SHRIMP)Makes 4-6 servings.
DON DON NOODLES(Don Don Mein)
Cantonese Egg Foo Yung
4 mushrooms sliced
4 Water chestnuts diced
1/4 lb Chinese cabbage shreded
1/4 c Sliced bamboo shoots shreded
1/8 lb Chinese roast pork,cooked shrimp,or chicken shreded
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 ts Dry sherry
1 ds Dash of pepper
Beat the eggs.
Heat a wok or skillet over high heat, add 1 T of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds.
Add the sugar, sherry and pepper. Cover and cook for 45 seconds more.
Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.
Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets).
SICHUAN STREET NOODLES WITH SPICY PEANUT SAUCE
1 tb Minced garlic
3/4 c Sesame-seed paste; (tahini)
1 c Steeped black Chinese tea
5 tb Dark soy sauce
5 ts Chili oil
3 tb Sesame oil
2 tb Sugar
2 tb Red wine vinegar
1 lb Chinese egg noodles; thin
1/2 c Chopped scallions
1/2 c Shredded cucumber
Mix together garlic, tahini, tea, soy sauce, chili
oil, 2 Tbs. sesame oil, sugar and vinegar. Process
until smooth. Prepare the noodles and cool under
running water. Mix in 1 Tbs. sesame oil. Add the sauce
and the scallions to the noodles, tossing until well
combined. Add the shredded cucumber and toss again.
Serve at room temperature. Yield: 8 servings
SINGAPORE SPICY NOODLES
Amount Measure Ingredient -- Preparation Method
1 1/4 cup -- Water
2 tbs Ketchup
2 1/2 tsp Brown Sugar -- Packed
1 1/2 tsp Cilantro -- Chopped
1 tbs Cornstarch
3/4 tsp SeasonedSalt
3/4 tsp Garlic Powder W/Parsley
1/4 tsp Red Pepper -- Crushed
2 1/2 tbs Chunky Peanut Butter
1/4 cup Green Onions -- Sliced
8 oz Linguine -- Cooked & Drained
1 cup Red Cabbage -- Shredded
In a medium saucepan, combine the water, ketchup, sugar, cilantro,
cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer,
uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut
butter and green onions. Toss the sauce with the hot linguine and red
Garnish with green onion curls. Serve with a marinated cucumber salad.
For a heartier entree, add cooked shredded pork or chicken.
Hot and Sour Shrimp Lo Mein
1 1/2 pounds medium shrimp, peeled, scored down the back, deveined and rinsed
(Mix together 3 tablespoons Chinese rice wine or sake
1 1/2 tablespoons minced fresh ginger
1 teaspoon toasted sesame oil)
3 1/2 tablespoons oil
1 medium red onion, thinly sliced
2 1/2 tablespoons minced garlic
1 teaspoon hot chili paste
1 1/2 cups sliced canned water chestnuts
1/2 pound snow peas, ends snapped and strings removed
Hot and Sour Sauce:
1 1/2 cups chicken broth, or water
5 1/2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons sugar
2 tablespoons Worchestershire sauce
1 teaspoon toasted sesame oil*
1 tablespoon cornstarch
1/2 pound flat noodles, such as fettucini or linguine, cooked until just tender, rinsed under cold water, and drained
In a bowl, combine the shrimp with the ginger marinade, tossing lightly to coat.
Heat a wok over high heat. Add 2 tablespoons of the oil and heat until very hot but not smoking. Add the shrimp and toss lightly for about 1 1/2 minutes until they turn pink. Remove with slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok over medium-high heat. Add the remaining 1 1/2 tablespoons of oil and heat until hot, about 20 seconds. Add the onion, garlic, and chile paste and stir-fry until the onion is slightly softened, 1 1/2 to 2 minutes. Add the water chestnuts and snow peas, turn up the heat to high, and toss until heated through. Add the hot-and-sour sauce and cook, stirring constantly to prevent lumps, until thickened, 2 to 3 minutes. Add the shrimp and noodles and mix gently.
You 'II need these crisp squares for the sizzling dishes
1-1/2 tsps. oil -1 1/2 cups cooked sweet rice or short-grain rice
Brush oil on the bottom of a large skillet. Spread rice in skillet and press with a spatula so rice covers bottom of skillet. Rice should be an even layer about 1 1/2 inch deep. Cook over low heat about 5 minutes until bottom of rice layer is crisp and golden brown. Carefully remove from skillet and cut into 2-inch-square pieces. Place an oven thermometer in the oven. Place rice squares on a baking sheet in oven at 120°F 12 hours. The pilot light may keep your oven at this temperature or you may have to alternate between the lowest setting and turning off the oven. Rice squares are dry when a piece can be broken off with a crackling sound.Makes nine 2-inch squares.
EGG FOO YUNG
1/2 cup bean sprouts
2 tablespoons thinly sliced scallion
1/2 cup chopped mushrooms
2 tablespoons soy sauce
1 tablespoon oilonion
1 cup chicken broth
1 tablespoon cornstarch
1/4 teaspoon sugar
1/4 teaspoon black pepper
Beat eggs in large bowl. Stir in bean sprouts, mushrooms, onion and I tablespoon soy sauce. Heat wok over medium-high heat. Add oil; heat until hot. To form each pancake, pour1/4 cup egg mixture into wok . Cook I to 2 minutes until bottoms of pancakes are set. Turn pancakes over; cook I to 2 minutes until pancakes are cooked through. Remove and keep warm. Repeat with remaining egg mixture.
SAUCE: Blend broth into cornstarch in small bowl until smooth. Stir into skillet. Stir in sugar and pepper; cook and stir I minute or until sauce boils and thickens.
Pour sauce over warm pancakes; serve immediately.