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SICHUAN CASHEW CHICKEN
SICHUAN CASHEW CHICKEN
Ingredients| 1/2 Egg white 1 teaspoon Cornstarch 1 pinch Salt Oil for fying 3 Green peppers 3 1/2 ounces Bamboo shoots (parboiled) 2 ounces Cashew nuts 1 teaspoon Garlic -- chopped 1 tablespoon Rice wine 1 pinch Msg (optional) -----SAUCE----- 1 tablespoon Soybean paste 1 tablespoon Soy sauce 2 teaspoons Sugar 1/2 tablespoon Vinegar 1/4 teaspoon Salt |
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1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and
then in the cornstarch mixed with a pinch of salt. 2. heat some oil until
fairly hot and fry the diced chichen. drain. 3. slice the peppers in half
vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.
4. cut the parboiled bamboo shoots to the same size as the peppers. mix
the sauce ingredients together in a bowl. 5. fry the cashew nuts in
moderately hot oil until they are lightly browned and crunchy. 6. heat 2
tb of oil in the wok and stir fry the garlic, bamboo shoots and the
peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with
rice wine, and pour in the sauce. stir fry all the ingredients briefly
over a high heat and add a pinch of msg (optional) to heighten the flavor.
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STEAMED STUFFED BITTER MELON
Combine the stuffing ingredients in a large bowl. Mix them thoroughly. The hands are the best tool for this job. Cut the bitter melon into 1-inch slices; discard the end pieces. With a paring knife, trim out the insides. Lift them out. Stuff the cavity of each slice (Upload by user)
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STIR FRY
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SZECHUAN CASHEW CHICKEN
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SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside.
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Szechuan Peanut Sauce
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SLOW SIMMERED PORK ROAST
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Mix together all the ingredients except the pork. Place the meat in an ovenproof casserole just large enough to hold it. A crockpot may be used. Pour the sauce over the top, cover the dish and bake at 275 degrees from 5 to 8 hours, depending on your taste. (Upload by user)
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Place the spareribs pieces in a colander and pour 2 qts. boiling water over them, (do this over the sink). Drain well and stir-fry until lightly browned. Drain fat and place them in a boil. Add all other ingredients except the onions and green pepper. Mix well and then add the (Upload by user)
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SZECHWAN CHICKEN AND CASHEWS
Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. R (Upload by user)
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Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. R (Upload by user)
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TANGERINE BEEF
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Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove bbef from marinade and add to oil; stir-fry until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add b (Upload by user)
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Thai Barbecued Chicken
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Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute (Upload by user)
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Traditional Veg Stir-fry sauce
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Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like (Upload by user)
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