High Voltage Shareware/high1.zip/high1/DIR22/RECIPIES.ZIP/RECIPES.21

Text File | 1984-01-06 | 16KB | 440 lines

A delicious, easy-to-prepare combination of a fresh, crisp, spicy, cabbage-
flavored vegetable, and rich, succulent pork.

     BOK CHOY WITH WHITE PORK

1/4 lb boneless pork shoulder
1 lb bok choy stalks
1/2 t minced garlic
1/2 t minced fresh ginger
3 T peanut oil
1/4 t salt
1/4 c chicken stock
1/2 t sugar
1 t dry sherry
cornstarch paste
1 t MSG (opt)

Slice pork against the grain into thin strips about 2" by 1/2".  Seperate
outer fleshy stalks from center flower stalk of bok choy.  Use center stalk
in another stir-fry dish or in soup.  Wash outer stalks, and diagonally
slice into 3" pieces.  The meatier ends of the stalks should be sliced a
little thinner.

Swirl oil around in very hot wok.  When oil begins to smoke, add pork and
stir-fry until meat is seared (about 1 minute).  Add bok choy, garlic and
ginger.  Stir-fry until green leaves are bright and shrivelled,  stirring
and tossing constantly so stalks won't burn.  Add salt, stock, sugar and dry
sherry.

When liquid begins to boil, cover wok and steam for 30 seconds or less on
high heat, until stalks are tender but still crisp.  Push ingredients up
side of wok; dribble cornstarch paste into liquid and stir to make a light
sauce.  Recombine and add MSG.  Serve immediately.

Serves 4

KEY WORDS: main dish, boil
----
A blissful marriage of flavor, texture and good health.

     BEAN CURD WITH OYSTER SAUCE

1/2 lb soy bean curd (canned or fresh)
2 green onions
1/2 t minced garlic
2 T peanut oil
1/2 c chicken stock
1 pinch sugar
2 T premium oyster sauce
cornstarch paste
1 t peanut oil

Slice bean curd into 1/4" cubes; sliver green onions.  In hot wok, heat oil
just to point of smoking.  Add bean curd, green onions and garlic.  Stir
gently to avoid breaking up curd; turn pieces to coat with oil.  Be sure oil
is not too hot or curd will tend to stick to pan.

When aroma of garlic is apparent, add stock and bring to boil.  Lower heat,
cover, and simmer for about 30 seconds (don't let curd fall apart).  Remove
cover; stir in oyster sauce and sugar.  Increase heat, and when liquid boils
again, add enough cornstarch paste to make a creamy (but not too thick)
sauce.  Swirl in peanut oil to make a glaze.  Serve over rice or in a
shallow serving bowl.

Serves 4

KEY WORDS: main dish, stir-fry
----
Twiced-cooked pork in its many versions is a typical dish of southwestern
China.

     TWICE COOKED PORK AND SPICY VEGETABLES

1/2 lb pork butt in one piece
5 large Jyo black mushrooms
2 small dried red chili peppers, minced
2 large cloves garlic, minced
2 t fresh ginger root, minced
1 small bell pepper
1/4 c bamboo shoots
1 large carrot
1 cube bean curd
1/3 c mushroom liquid
1 T thin soy sauce
1 pinch sugar
1 t salt
2 T peanut oil
cornstarch paste

Preparation:  In saucepan, cover pork butt with water, bring to a boil &
simmer for 30 minutes.  Add more hot water if level goes below pork.  Cool
pork in its cooking water.  Wash, then soak mushrooms in warm water for 1
hour.  Squeeze liquid from mushrooms, reserving liquid.  Discard mushroom
stems, and halve mushrooms.  Halve, seed & core bell pepper; cut into pieces
about 1" by 1 1/2".  Slice bamboo to match bell pepper.  Peel carrot; slice
on bias into ovals.  Remove pork from cooking water, & parboil carrots in
water for 1 minute.  Slice 2/3 of pork butt into rectangles same size as
bell pepper.  Save remaining 1/3 for another dish.

Strain mushroom liquid; combine specified amount with soy sauce, sugar &
salt.  Drain bean curd, rinse in cold water, and slice same size as bell
pepper.

Stir-fry:  Add oil to very hot wok.  When oil begins to smoke, stir-fry
mushrooms, garlic and ginger for 1 minute.  Add bell pepper, bamboo shoots,
carrots & pork; stir-fry for 1 minute.  Add bean curd & mushroom liquid;
bring to boil.  On medium heat, cover wok & cook for 1-2 minutes, until bell
pepper is bright green & crisp.  Push ingredients up side of wok.  Restir
thick cornstarch paste, then dribble into liquid until it thickens; cook
briefly while stirring.  Recombine with ingredients.  Serve.

Serves 4

KEY WORDS: main dish, menu 11, poach
----
New world corn was introduced to China by European explorers over 400 years
ago.

     VELVET CORN SOUP

1 T peanut oil
4 green onions, minced
1/2 t fresh ginger root, minced
3 c chicken stock
1 c canned cream-style corn
1/4 t salt
1/4 t white pepper
1 t sugar
1 T dry sherry
1/2 t MSG (opt)
2 T cornstarch and
1/8 c stock for cornstarch paste
2 egg whites
1 T cooked Smithfield (or hickory-
   smoked) ham, minced

Wash corn in stock.  Drain corn, reserving stock; chop finely and return to
stock.  In a cup, mix cornstarch and cold stock to make paste.

In heavy 2-quart saucepan, heat oil until hot.  Saute green onions & ginger
for about 30 seconds, stirring constantly to avoid burning.  Add stock &
corn; stir & bring to just under boil.  Add salt, pepper & sugar.  Simmer 15
minutes or until ready to serve.  Just before serving, turn up heat again to
a bubbly boil.  Dribble in cornstarch paste until soup acquires a waxy
translucence.  It should still be thin, but not watery.  Add sherry.  Now
beat egg white with a fork to a light froth.  Turn off heat.  Quickly swirl
in egg whites. Pour into serving bowl.  Garnish with ham.  Serve.

Serves 4

KEY WORDS: menu 11, soup, boil
----
This dish is an unusual combination of steamed fish filet and a crisp, fresh
vegetable, topped with a pungent (sweet & sour) pickle sauce.

     STEAMED PUNGENT COD WITH CABBAGE

3/4 lb thick filet of cod
4 large leaves of Napa (celery) cabbage
1/2 T fresh ginger root, minced
1 t sesame oil
1 1/2 c water
1 T crushed rock sugar
1/2 c sweet Mixed Pickles, diced
1/4 c pickle juice
1/2 T thin soy sauce
1 T white vinegar
cornstarch paste
2 green onions, sliced in thin strips

Sauce:  In saucepan, heat water & crushed rock sugar until sugar melts.  Add
pickle juice, soy sauce, vinegar & diced pickles.  Bring to boil, stirring
constantly.  Restir cornstarch paste, and dribble it into boiling sauce,
until sauce has consistency of thin pancake batter.  Remove from heat.
Reserve in saucepan.

Preparation:  Slice cod filet across the grain about 1/2" thick, keeping
slices in position. Cut leafy fringes off of cabbage (save for your stock
pot).  Cut cabbage stalks lengthwise into pieces to match fish slices.
Insert cabbage slices between each slice of fish.  Hold together and slice
fish & cabbage in half.  Using broad side of cleaver, lift fish & cabbage,
as is, onto 10" oval serving dish.  Sprinkle ginger and sesame oil on fish.

Steaming:  About 15 minutes before serving time, bring water in steamer to
boiling.  Steam fish platter in steamer for 7-10 minutes, until fish turns
milky white.  Meanwhile, reheat sauce.  Remove fish from steamer and pour
off any water.  Pour sauce unevenly over fish so it is only partly covered.
Garnish with green onions.  Serve.

Serves 4

KEY WORDS: menu 11, main dish, steam
----
Sprouts are tasty, healthy, easy to grow at home and inexpensive.

     CRUNCHY BEAN SPROUTS WITH BEEF

1/2 lb flank steak
2 c mung bean sprouts
1/2 medium yellow onion
1 T peanut oil
1/2 c chicken stock
1 T dark soy sauce
1 T dry sherry
cornstarch paste
2 t salt
1 t Szechuan peppercorns

Preparation:  Rinse bean sprouts; drain.  Separate layers of onion and slice
into thin strips to match sprouts.  Cut steak into slices across the grain
1/4" wide by 2" long.  Mix stock, soy sauce and sherry in a cup.

Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan
peppercorns, stirring constantly until peppercorns exude a strong aroma;
remove from heat.  Crush peppercorns with salt, using rolling pin or
blender.  Sift to remove coarse pieces.  Store in closed jar.

Scalding:  In large bowl, cover onions with boiling water; drain in 10
minutes.  Add sprouts, cover both with boiling water; drain in 3 minutes.
Sprinkle with about 1/2 tsp. Szechuan pepper/salt.

Stir-fry:  Add oil to hot wok.  When oil starts to smoke, add steak, and
stir-fry briskly for 1 minute or until meat loses pinkness.  Push meat aside
in wok; add stock mixture and bring to boil.  Dribble in thin cornstarch
paste until light gravy is formed.  Mix with beef.  Pour over sprouts and
onions in a serving bowl.  Serve.

Serves 4

KEY WORDS: menu 12, main dish, stir-fry
----
Simple soups play an important role in Chinese cuisine because they refresh
the palate without neutralizing food flavors.

     THREE FLAVORS SOUP

5 c light, clear chicken stock
10 fresh medium shrimp (OR
1/4 lb cooked baby shrimp)
8 water chestnuts
2 green onions
1 t salt

Preparation:  Wash, shell & devein shrimp.  Slice water chestnuts into thin
circles.  Mince entire green onions.  Bring stock to boil with onions &
water chestnuts.  Add shrimp & salt.  Taste & correct salt if necessary.
Return soup to boil.  Serve.

Serves 4

KEY WORDS: soup, menu 12, boil
----
Peanuts were introduced into Chinese cuisine from the West several centuries
ago. Their food value, distinctive, rich flavor & crunchy texture have made
them a happy addition to Chinese dishes.

     PORK IN HOT PEANUT SAUCE

3 T peanut oil
1/2 lb pork butt
2 cloves garlic, minced
1 T minced fresh ginger root
1/2 c preserved radish
4 sq. canned firm bean curd
2 green onions
     SAUCE:
2 T crunchy peanut butter
1 T dark soy sauce
1 T cider vinegar
2 T sesame oil
2 minced dried hot red chilis
2 t sugar
1/3 c stock
1/2 t MSG (opt)

Preparation:  Soak radish in warm water for 45 minutes.  Cut pork into 1/2"
cubes.  Drain & rinse canned bean curd; cut into 1/2" cubes.  (If using
fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make
it more firm.  Wrap it tightly & use about a 5-pound weight.)  Drain radish
& cut into 1/2" cubes.  Cut green onions, including tops, into 2" lengths.

Sauce:  In a cup, cream together peanut butter and soy sauce.  Slowly mix in
remaining sauce ingredients.  Set aside.

Stir-frying:  Add oil to hot wok.  When oil starts to smoke, add pork.
Stir-fry for about 1 minute.  Add garlic & ginger; stir-fry for another 30
seconds.  Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
minutes, adding onions about mid-way.  Skim off excess oil.  Add more stock
if sauce thickens.

Steaming:  In Chinese steamer, steam radish & bean curd on its serving plate
for 15 minutes, just prior to serving.  When ready to serve, drain water off
plate, and top vegetables with pork & peanut sauce.

Serves 4

KEY WORDS: menu 12, main dish, stir-fry, steam
----
We are presenting this very delicious dessert in the country fashion, with
the pear skins on.  Should you wish to create a more elaborate dessert, peel
the skins first.

     STEAMED HONEY PEARS

4 fresh Bartlett pears, moderately ripe
4 T orange honey
4 t minced preserved jujubes (Chinese dates)

Preparation:  Wash pears.  Carefully slice off the tip quarter, leaving the
stem intact.  Core each pear through to the bottom.  Make four lengthwise
cuts from the core outward but not through the skin.  If you have peeled the
pears, do not make these cuts.  Place pears in individual bowls, such as
rice bowls or dessert dishes.  Pack core with minced dates, add 1 tablespoon
of orange honey to each pear.  Replace top quarter.  Hold at room
temperature until ready to steam.

Steaming:  In steamer, bring water to boil.  Place pears in their individual
bowls on steaming tray.  Steam pears for about 30 minutes, checking
frequently to see they don't overcook and become mushy.  Remove tray from
steamer.  Allow pears to cool for about 30 minutes.  Serve at room
temperature.

Serves 4

KEY WORDS: menu 12, dessert, steam
----
Easy to prepare and enjoyable.

     BIRD'S NEST SOUP

3 1/2 oz. (approx) dried bird's nest
6 c rich chicken stock for soup
1 large chicken breast
2 T cornstarch
2 T rich chicken stock for paste
1 T dry sherry
1/4 c rich chicken stock
2 egg whites
1 t salt
2 green onions, minced
1 T minced Smithfield ham

Preparation:  Soak bird's nest in cold water overnight.  Drain and rinse.
Spread softened nest pieces on plate; pick out prominent pieces of "foreign"
matter (e.g. feathers, twigs) with tweezers.  Debone chicken breast, remove
membrane and muscle fiber, pound meat with cleaver handle to break down
tissue, mince chicken until it is pulp.  Make medium thick paste with
cornstarch and chicken stock.

Cooking:  Bring rich chicken stock for soup to boil.  Immediately add bird's
nest; simmer 30 minutes.  Mix dry sherry and remaining stock; dribble slowly
into minced chicken.  Lightly beat egg whites with a fork; fold gently into
chicken so they are not completely blended.  Add salt to soup.  Bring soup
back to boil and add chicken mixture slowly so soup does not cool.  When
soup returns to boil, it is ready to serve.  You can hold it at this point
on low heat.  Pour into serving bowl, garnish with green onions and ham.

Serves 6

KEY WORDS: soup, boil
----
This dramatic "hot salad" is typical of Buddhist vegetarian dishes.

     BUDDHA'S DELIGHT

1 c oil for deep-frying
1 t MSG (opt)
2 T dark soy sauce
2 T medium sherry
1 T water
1 sq. fermented bean curd
1 t salt
1/2 t sugar
2 T sesame oil
  DRIED INGREDIENTS:
4 lily buds, Golden Needles
4 wood ear black fungus
6 Nami Black mushrooms
2 bean curd sticks
1/2 c dried bamboo shoots (opt)
2 oz. bean thread noodles
  FRESH & CANNED INGREDIENTS:
2 c mung bean sprouts
2 stalks celery
2 medium carrots
1 bell pepper
1 long white turnip
2 leaves Napa cabbage
1/2 c canned ginko nuts
1/2 c canned baby corn
2 cakes pressed bean curd (OR
6 fried gluten balls)

Preparation:  Rinse, then soak dried ingredients in warm water:  soak bean
curd sticks overnight; soak rest about 1 hour.  Cut bean curd sticks and
lily buds into 2" sections.  Remove hard stems from wood ears, and slice
thinly.  Remove stems from black mushrooms (reserve for stock pot); halve
the caps.  Cut thin strands of bamboo shoots into 2" lengths.  Cut soaked
bean thread noodles into 3" pieces.

Wash and blanch bean sprouts, celery and pepper.  Slice celery, pepper,
carrots, turnip and cabbage into 2" long pencil-size pieces.  Halve baby
corn on the bias.

Slice pressed bean curd same size as vegetables.  Deep-fry in shallow oil
until slightly tan but still pliable.  Drain.

Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.

Stir-frying:  Heat wok until medium-hot.  Add 4 tablespoons of deep-frying
oil.  Add all dry ingredients, except noodles; stir-fry 1 minute.  Turn wok
to high.  Add fresh and canned ingredients, and stir-fry for 2 more minutes:
sprinkle in salt after first minute.  Add liquid mixture, mixing with juices
in pan.  Add noodles.  Reduce heat to medium, cover wok, and steam for 5
minutes, or until vegetables are cooked but still firm.  Uncover, sprinkle
in MSG and sesame oil.  Toss briefly.  Serve in a warm bowl.

Serves 6

KEY WORDS: vegetarian, main dish, stir-fry
----

     SUGARED WALNUTS

2 c walnut halves, raw
1 T sugar
1 c peanut oil

Blanch walnut halves for 30 seconds; drain.  While still slightly damp,
dredge nuts in sugar.  Spread them out to dry.  Heat oil in wok to about 200
degrees, or until a test walnut browns in about 30 seconds.  If walnut is
too dark, oil is too hot.  Deep-fry nuts, 1/2 cup at a time.  Sugar will
melt and form a thin, hard outer shell.  Cool and cover until ready to
serve.

Serves 4

KEY WORDS: dessert, make ahead
----