How To Make Chinese Fire Pot

1- How To Make Chinese Fire Pot

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)

Chinese Fire Pot

2- How To Prepare Chinese Fire Pot

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

How To Make Cashew Chicken

1- How To Make Cashew Chicken

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4-oz)

Cashew Chicken

2- How To Prepare Cashew Chicken

Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

How To Make Cantonese Meatballs

1- How To Make Cantonese Meatballs

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

 Cantonese Meatballs

2- How To Prepare Cantonese Meatballs

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.

How To Make Cantonese Roast Duck

1- How To Make Cantonese Roast Duck

1 duck, about 5 pounds,fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger


Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

Cantonese Roast Duck

2- How To Prepare Cantonese Roast Duck

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and put the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.

How To Make Bird of Paradise

1- How To Make Bird of Paradise

1 can (20 oz.) sliced pineapple in syrup
2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)
2 tablespoons Butter
1/4 cup Dry sherry
3 tablespoons Soy sauce
2 large Clove garlic, pressed
2 tablespoons Finely chopped crystallized ginger
1/2 teaspoon Salt
1 Red bell pepper, seeded, chunked
1 1/2 cups Sliced celery
1/2 cup Sliced green onion
1 Papaya, peeled, sliced (optional)
1 tablespoon Cornstarch

Bird of Paradise

2- How To Prepare Bird of Paradise

Drain pineapple, reserving syrup. Brown chicken in butter; Drain.
Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.
Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add
pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve
cornstarch in 1/2 cup water. Stir into  pan. Bring to boil. When thickened,
spoon over chicken.

How To Make Beef Kwangton

1- How To Make Beef Kwangton

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

How To Make Beef Kwangton

2- How To Prepare Beef Kwangton

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.

How To Make Beef with Broccoli

1- How To Make Beef with Broccoli

1 tablespoon Cornstarch
3 tablespoons Dry sherry
1/4  cup Water
1/2  cup Oyster sauce
1 pinch Crushed red pepper flakes
1 tablespoon Oil
1 tablespoon Ginger root, minced
1 Garlic clove -- crushed
1 pound Broccoli -- cut up
1 Green pepper -- julienned
2 Celery ribs -- sliced
6 Green onions -- cut in pieces
8 ounces Cooked beef -- sliced

Beef with Broccoli

2- How To Prepare Beef with Broccoli

Dissolve cornstarch in sherry, oyster sauce, water, and add red pepper
flakes. In wok or large skillet, heat oil over med high heat, add ginger
and garlic. Stir-fry 1 min. Add broccoli, stir-fry 3 mins. Add green pepper,
celery, and green onions, stir-fry 3 mins. Make a well in wok and add
cornstarch mixture. Stir until thickened. Add meat and gently stir.
Use chicken broth if mixture is too thick. Serve with steamed rice.

How To Make Bean Sprout Salad

1- How To Make Bean Sprout Salad

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
and drained
3 md Garlic cloves
peeled and minced
2 md Scallions -- trimmed & minced
1 1" cube 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

2- How To Prepare Bean Sprout Salad

Makes 4 to 6 Servings  Fresh bean sprouts are a must for this recipe from
China's Hunan province.
The canned variety don't have the requisite crispness. Keep a close eye on
the toasting sesame seeds so they don't burn.


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.

Bean Sprout Salad Resuls

Bean Sprout Salad

How To Make Bean Curd with Oyster Sauce

1- How To Make 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

2- How To Prepare Bean Curd with Oyster Sauce

1. 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.
2. 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.
3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms,
onions, celery and pepper, Stir fry for 1 minute.
4. 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.

Bean Curd with Oyster Sauce Result

Bean Curd with Oyster Sauce

How To Make Barbecued Spareribs

1- How To Make Barbecued Spareribs

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry

2- How To Prepare Barbecued Spareribs

Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.

Barbecued Spareribs Result

Barbecued Spareribs

How To Make Almond Biscuits

1- How To Make Almond Biscuits

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beat egg for glazing

2- How To Prepare Almond Biscuits

1.Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2.Form the mixture into balls about 1 - 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.
3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.

Almond Biscuits Result

Almond Biscuits

How To Make Almond Chicken

1- How To Make Almond Chicken

1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds (a little vegetable oil to fry in)


Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white


Seasoning sauce:
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

2- How To Prepare Almond Chicken

Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
and stir fry until browned. Remove chicken and drain well. Stir fry
ginger, onion, pepper and bamboo shoots for about 1 minute until
vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce.
Add almonds, mix well.

Result of Almond Chicken

Almond Chicken