Cook Chinese...: November 2006 Cook Chinese...

Cook Chinese...

Wednesday, November 22, 2006

Thanksgiving Green Bean With Almonds

There are many versions of recipes for a Chinese dressed turkey as well as Peking duck and other fowl. This one will be great as Thanksgiving side dish.

4 servings

1 pkg frozen green beans
1/3 cup of slivered almonds
2 tbsp sesame oil
1/2 tsp pre chopped garlic
1/2 tsp ground ginger

Microwave the green beans on high for about 8 minutes or until completely defrosted.

Toast the almond slivers by cooking them on high in a non stick pan without any oil. Toss them consistently until they are slightly brown. You can do this either by moving the pan around slightly so that the almonds seem to "jump", or you can use a spatula to flip them.

Once the almonds are toasted, take them off the burner and add 2 tbsp sesame oil and the chopped garlic. Return to heat and cook for about 2 minutes.

Stir in the green beans and the ground ginger and cook on high for about 10 minutes.

Serve as a side dish.

Chinese Roast Turkey

It's that time of the year again for all Americans - the Thanksgiving day! So for all my american friends, here it is: Chinese Roast Turkey

1 10 - 12 pound turkey
6 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce
2 teaspoons five-spice powder
2 cloves garlic, pressed
1 10-12 pound whole turkey
12 scallions, cut up
several sprigs cilantro

Preheat oven to 325 degrees. Combine first 5 ingredients and rub over turkey to coat. Pour remaining sauce into cavity. Add scallions and cilantro. Place turkey in a roasting pan. Roast 20 minutes per pound, until a meat thermometer registers 180 degrees.
Let stand 15 minutes before carving.

Sunday, November 19, 2006

Green Garlic Sauce

Servings: 1 cup

2 tablespoons of peanut oil
2 tablespoons of minced fresh green garlic
3 tablespoons of oyster sauce
a little fresh ginger grated if you wish
1/2 cup chicken stock or canned broth

Heat wok or deep pan over high heat until it is hot. Add oil and wait until it is smoking, add ginger and garlic and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes.

Pour over your favorite fried rice, white rice or meat, especially chicken.

If fresh green garlic is not available use 1 tablespoon of finely chopped garlic instead.

Tuesday, November 14, 2006

Stir-fried Potatoes

4 servings

300 grams (0.66 lb) potatoes
5 grams (1/6 oz) bamboo shoots
25 grams (5/6 oz) minced lean pork
5 grams (1/6 oz) mushrooms
5 grams (1/6 oz) red chili
5 grams (1 tsp) soy bean paste
500 grams (1 cup) cooking oil (only 1/10 to be consumed)
1 gram (1/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (1 1/2 tsp) soy sauce
3 grams (3/5 tsp) sugar
1/2 gram (1/60 oz) finely cut scallions
1/2 gram (1/60 oz) chopped ginger
1/2 gram (1/60 oz) chopped garlic
100 grams (1/5 cup) water

Remove the skin of the potatoes and cut into diamond-shaped chunks about 2 cm (0.8 inch) long. Finely cut the bamboo shoot, mushrooms and red chili.

Heat the oil in a wok until 110-135ºC (230-275ºF) and then put in the potato chunks. Deep-fry them until they are golden yellow. Take out and drain off the oil.

Put 25 g (1 2/3 tbsp) of oil in the wok, add minced pork, mushroom, bamboo shoots and red chili and stir-fry. Add water, potato chunks, soy bean paste, salt, MSG, soy sauce, cooking wine, sugar, scallions, ginger, and garlic. Cook until the potatoes are well down. Use a strong fire to reduce the soup. Put on a plate and serve.

Sunday, November 12, 2006

Chinese Turkey Pie

8 - 12 servings

1 lb. ground turkey
2 (15 oz.) cans corn
2 (15 oz.) cans peas and pearl onions
Mashed potatoes
Worcestershire sauce
Salt and pepper
Garlic powder

Brown ground turkey, drain. Drain vegetables. Make 8 to 12 servings of potatoes. In 2 to 3 quart casserole dish mix ground turkey and vegetables, season with salt, pepper and garlic. Sprinkle liberally with Worcestershire sauce. Top with mashed potatoes. Bake uncovered at 350 degrees until golden brown (like Pooh) approximately 45 minutes to 1 hour. You can also use 16 oz. package frozen mixed vegetables instead of canned.

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Monday, November 06, 2006

Gao Li Dou Sha (Red Bean Doughnut)

Egg white 5 pcs
Red bean paste 150 g
Plain flour 40 g
Corn flour 40 g
White sugar

Divide red bean paste into small balls (size as lotus seed)
Mix plain flour and corn flour, sift
Whisk egg white until it becomes gruel condition
Add 1/5 of the mix flour, keep stirring
Repeat to add mix flour, stir to form porridge
Dip the red bean paste ball into egg porridge one by one
Heat wok with oil in medium heat, deep fry the red bean paste ball
Drain out oil and dish up when the red bean paste ball turn golden
Sprinkle white sugar on the surface of doughnut and serve.