---------- Recipe via Meal-Master (tm) v7.03 Title: Vegetables Lo Mein Categories: Chinese Servings: 4 1/4 lb Soft, fresh wheat flour 2 tb Cooking oil Noodles 1/4 ts Salt 6 Dried Jyo mushrooms (OR 1 c Chicken broth 10 Nami mushrooms) 1/2 ts Sugar 3 Large stalks celery Cornstarch paste 1/2 c Sliced bamboo shoots Noodles: Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking. Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery. Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil. Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Shrimp with Lobster Sauce Categories: Chinese, Shellfish Servings: 4 Contrary to popular belief, lobster sauce does not contain lobster. It's delicious served OVER lobster or shrimp. SHRIMP WITH LOBSTER SAUCE 16 raw shrimp, 3-inch unshelled 2 T oil for stir-fry LOBSTER SAUCE: 2 t salted black beans 1 large clove garlic, minced 2 green onions 1 large egg 1 T water 2 T cooking oil 1/2 lb ground pork (not sausage) 1/2 c chicken broth 1/2 T thin soy sauce 1 t sugar cornstarch paste Lobster Sauce: Soak salted black beans for 10 minutes; rinse & drain. Mash with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with water. Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along the back about 3/4 of the way through the flesh with a small paring knife. Spread shrimp open; cover but do not refrigerate. To stir-fry, heat wok to medium-high. When hot, dribble oil around side of pan. Put shrimp in wok all at once, & start tossing. Keep shrimp in motion, so they will cook uniformly. When they just begin to curl, remove to the serving dish. Heat wok to medium; add remaining oil. When oil is hot (not smoking) add garlic/bean mixture. Stir briskly until aroma of beans & garlic is strong, but don't overcook. Add ground pork in little pieces; stir-fry until cooked, about 4 minutes. Add broth, soy sauce & sugar, stirring while mixture comes to a boil. Thicken mixture with cornstarch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Singapore Fried Noodles Categories: Chinese, Pork Servings: 8 6 Skeins dried shrimp noodles 1 Medium yellow onion 1/2 c Dried shrimp 1 Green bell pepper 1 Egg 1 Medium firm tomato 1 ts Water 2 Cloves garlic, minced 1/2 lb Barbecued pork 1 ts Fresh ginger, minced 2 Stalks celery 1 tb Curry powder 2 c Bean sprouts, blanched 4 tb Peanut oil -----------------------------------SAUCE----------------------------------- 1/2 c Stock 1 ts Sugar 2 ts Thin soy sauce 1 ts Chili oil Noodles: Rinse shrimp noodles. Boil noodles in water until cooked but still firm. These thin noodles only take about 3 minutes to reach this stage. Drain, reserving boiling water, & rinse with cold water until noodles are cooled & will not stick together. Place in oiled bowl, refrigerate until firm. The noodles must be firm before frying. Can be prepared day before. Preparation: Wash & soak dried shrimp for 30 minutes; cut into thin pieces. Combine egg & water; cook as very thin omelet; cool; slice into 2" long shreds. Thinly slice pork to match. Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it). Peel strings off celery stalks, thinly slice. Peel & halve onions, slice thinly. Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges. OR: slice these vegetables to match size of bean sprouts for better looking dish (a good shredder does this job quickly). Mix sauce ingredients in bowl. Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke, toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat for 2 minutes. Add sauce, & continue cooking until sauce reduces by half. Remove to holding bowl. Rinse wok; return to high heat; when it is dry, reduce heat to medium & add remaining peanut oil. Heat oil to moderate (don`t let it smoke); add curry powder, stirring to mix with oil. Avoid burning curry; if it burns, start over. Cook curry powder for about 30 seconds. Add noodles a fist-full at a time, breaking noodles into short pieces. Toss noodles to coat & heat them. When hot, add cooked shrimp & vegetables; toss together to mix. Turn off heat. Add pork, egg shreds & tomato wedges; mix together. Serve. By the time dish is on the table, tomatoes will be hot, but still firm. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Mushrooms Categories: Chinese Servings: 8 8 Dried "jyo" black mushrooms 1 Piece star anise 8 Large button mushrooms 1/2 ts Sichuan peppercorns 2 c Stock -----------------------------------SAUCES----------------------------------- 1/2 c Plum sauce 3 tb Water 1 tb Warm water 1/2 ts White vinegar 2 tb Dry mustard 1 ts Thin soy sauce ----------------------------------FILLING---------------------------------- 1 lb Fatty pork shoulder 1/4 ts Black pepper 1/2 ts Cornstarch 2 Green onions, minced 1 ts Water 1/4 ts Fresh ginger, minced 1 ts Oyster sauce 1 ts Chinese parsley, minced 1 ts Dark soy sauce Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems. Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce. Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of filling on each mushroom. Arrange on serving plate. Steaming: In steamer, bring water to rapid boil first; steam "jyo" mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Five-Spice Bouquet Categories: Chinese, Spices Servings: 1 Small piece of star anise Cardamon Cassia bark Ginger root Orange peel Put ingredients together in tea strainer or cheesecloth bag. Add to soups or sauces during cooking; remove before serving. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Braised Chicken Drumsticks Categories: Chinese, Chicken Servings: 8 8 Chicken fryer drumsticks 4 c Cold water Cornstarch for dredging 1/2 c Dark soy sauce 3 c Oil for deep-frying 1/2 c Rock sugar 1 c Dried chestnuts 1/2 c Medium sherry 1 Five-spice bouquet (OR 1/2 ts Salt 1 tb Five-spice powder) Preparation: At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat. Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep- fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil; drain. Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5- spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet; add salt & rock sugar; dissolve rock sugar. You can stop here until near serving time. About 30 minutes before serving time, add drumsticks & soaked chestnuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have reduced by about 1/3, and become bright & thick. To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or long toothpicks. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Salt Baked Chicken Categories: Chinese, Chicken Servings: 4 3 lb Fryer 1 Whole star anise 6 lb Rock salt 2 tb Sherry Parchment paper 1 tb Fresh ginger, minced 1/4 c Peanut oil 1 tb Garlic, minced 1 ts Salt 2 Green onions, chopped 3 tb Dark soy sauce Preparation: Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string. Rub outside of chicken with dark soy sauce; allow to stand until soy sauce is absorbed. Wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil. Baking: In wok or large pot, heat rock salt, stirring periodically, until it begins to brown. Place wrapped chicken in rock salt, spooning some salt around sides & over top. Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2" layer of salt under chicken) & cook for another 10 minutes. This cooking time will give a moist, slightly underdone chicken. Increase baking time to 15 minutes on each side, for well done. Remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices. Cut in half, then into bite-size pieces. Serve with soy dip. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Breast of Chicken with Black Mushrooms Categories: Chinese, Chicken Servings: 2 1 lg Chicken breast 8 Water chestnuts 8 Dried Nami black mushrooms 1 Chinese sausage (opt) 2 Green onions ----------------------------------MARINADE---------------------------------- 2 tb Dry sherry 2 tb Thin soy sauce 1 tb Cornstarch 2 Cloves garlic, minced 2 Slices ginger root/minced 1/2 ts Sugar 1 ts Sesame oil Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Honey Sponge Cake Categories: Chinese, Cakes Servings: 1 6 Eggs, separated/room temp 1 1/2 ts Baking powder 1 c Granulated sugar 1/4 ts Salt 1/4 c Almond powder (OR 1/2 ts Baking soda 1 ts Almond extract) 4 tb Milk 1 tb Honey 2 tb Melted butter, cooled 1 1/2 c All purpose flour (OR peanut oil) In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in egg whites. Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour. Best served steaming hot, cake can always be resteamed without suffering. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Fresh Crab in Curry Sauce Categories: Chinese, Shellfish, Curry Servings: 4 1 lg Whole fresh crab 3 Spring onions or Chinese 6 Slices ginger root Parsley 2 tb Dry sherry -----------------------------------SAUCE----------------------------------- 1/2 Bell pepper, diced 1 ts Ginger, minced 1 ts Curry powder 1 Clove garlic, minced 1/4 ts Salt 2 tb Peanut oil 1/2 ts Sugar Cornstarch paste 1 c Stock Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving. Clean & Steam Crab: Pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2" sections. Bring water in steamer to rolling boil. Steam crab for about 15-20 minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Braised Lion's Head in a Sandy Pot Categories: Chinese, Pork, Soups Servings: 4 1 lb Pork butt, ground or chopped 2 tb Water 1/4 c Water chestnuts, minced 3 c Chinese mustard cabbage, 1 ts Ginger root, minced Shredded 2 Green onions, minced 4 c Stock (or water) 1/2 c Cooked rice, minced 1/2 ts Salt, to taste 1 tb Dark soy 1/4 ts Sugar 1/2 ts Sesame oil 6 tb Peanut oil Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water. Allow mixture to marry for 30 minutes. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2" across). Braising: Heat wok or skillet to hot; add oil. When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil. Fry meatballs until a brown crust has formed. They must be well crusted in order to retain their shape while stewing. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add meatballs, then add cool or cold stock. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours. Correct seasoning if necessary. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lamb Soup Pot Categories: Chinese, Lamb, Soups Servings: 4 4 lb Lamb bones, cracked 1/2 lb Canned salted mustard green 1 lb Lamb meat (shoulder or leg) 1 lb Bean sprouts 4 qt Cold water 1/2 c Unsoaked "cloud ear" 1 tb Fresh ginger, sliced Dried black fungus 1 lg Onion, quartered 4 Scallions 1/2 ts Salt 1/2 lb Dried bean thread noodles 1 ts Sugar 8 Charcoal briquettes 1/2 c Light sherry Make stock: Put lamb bones, ginger, onions & water in stock pot. Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock. Simmer for another 20 minutes. Finish soup: Wash & soak "cloud ears." Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds. Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all. Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table. Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lamb Slivers in Pungent Sauce Categories: Chinese, Lamb Servings: 4 1 lb Lamb meat (shoulder or leg) 1 Clove garlic, minced 2 tb Sherry 1 ts Fresh ginger, minced 1/4 ts Salt 1/2 c Stock 1/2 ts Cornstarch 1 tb Thin soy sauce 1/2 c Peanut oil 1/2 tb Dark soy sauce 4 Scallions 1/2 ts Sugar 1/2 lg Bell pepper 1/2 tb Cider vinegar Preparation: Cut lamb across grain in slivers about 2" long. In bowl, sprinkle lamb with salt & cornstarch; rub into meat; add sherry. Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces. Halve, core & slice bell pepper into slivers to match lamb. Combine stock, soy sauce, sugar and vinegar; reserve. Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). Fry lamb slivers briefly, until coating of starch begins to brown. Remove to strainer & reserve. Remove oil from wok and save. Wash wok. Return wok to high heat. Add 2 T oil to very hot wok. When oil starts to smoke, add scallions & bell pepper. Stir-fry for 30 seconds; add garlic & ginger. Keep stir-frying. When pepper turns bright green, add stock mixture. Stir until liquid boils and reduces slightly. Add lamb. Stir-fry until lamb is hot. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Braised Chinese Cabbage Categories: Chinese Servings: 4 2 lb Napa (or celery) cabbage 1 c Chicken stock 1 ts Salt 1/4 ts Salt 8 Chinese "jyo" mushrooms 1 tb Sherry 1 tb Dried shrimp 1/2 ts Sugar 1/4 c Sichuan preserved mustard 1 ts Thin soy sauce Greens Cornstarch paste 1 tb Peanut oil 1 tb Rendered chicken fat Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot. Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cheesy Chicken Vegetable Casserole Categories: Chicken, Campbell's, Microwave Servings: 4 20 oz (2 pkgs) frozen broccoli, 1 c Chopped cooked chicken or Cauliflower & carrots with Turkey Cheese flaveored sauce 2 oz (1 jar) diced pimiento 1/2 c Sliced celery Including liquid 10 3/4 oz Campbell's Cream of 1 c Seasoned croutons, crushed Mushroom soup (1 can) 1>. Cut a large "X" across one side of each pouch of vegetables. Place pouches cut-side down in an 8-inch square baking dish. Microwave on high eight to ten minutes. Set aside. 2>. Place celery in a 1-cup glass measure and cover with plastic wrap. Mocrowave on high two minutes, or until softened. Empty vegetables and sauce from pouches into same baking dish. Add celery, soup and chicken. Combine well and stir in pimiento gently. Top with croutons. 3>. Do not cover dish. Rotating midway through cooking, microwave on high 10 to 12 minutes, or until bubbly hot. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Shrimp and Pasta Primavera Categories: Seafood, Pasta, Microwave Servings: 4 16 oz (1 bag) frozen pasta and 1 1/2 c Frozen cleaned raw shrimp Vegetables in cheese 1/4 c Sour cream Flavored sauce 1/2 ts Dill weed 1>. Place contents of bag in a 2-quart casserole. Cook according to package instructions. Set aside. 2>. Place shrimp in a 2-cup glass measure; cover with vented plastic wrap. Stirring midway through cooking. Microwave on high 4 minutes or until shrimp turn pink. Drain and add to pasta mixture along with sour cream and dill weed. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Japanese Stir-fry with Pork Categories: Oriental, Pork, Microwave Servings: 2 10 oz (1 pkg) frozen stir-fry 1 ts Oil Japanese vegetables with 1/2 ts Cornstarch Seasonings 2 ts Dry sherry 1 Boneless pork chop, cut into 1 ts Soy sauce Julienne strips 2 c Hot cooked rice 1>. Empty frozen vegetables into a 1-quart casserole; reserve seasoning packet. Add pork and oil to vegetables. Cover with lid or vented plastic wrap and microwave on high three minutes. 2>. Empty contents of seasoning packet into a small bowl. Stir in cornstarch; blend in sherry and soy sauce. Stir mixture into vegetables; recover. Microwave on high three to four minutes; or until vegetables are crisp tender and pork is no longer pink. Stir and serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lamb Meatballs, Persian Style Categories: Lamb, Main dish Servings: 7 3/4 c Bulgar wheat, fine ground 1 ts Ground coriander 2 c Boiling water 2 ts Ground cumin 2 lb Lamb stew meat, ground fine 3 tb Lemon juice 1/2 c Finely chopped yellow onion 2 tb Ground fresh dill 1/2 c Pine nuts 1 tb Chopped fresh mint 3 tb Olive oil 1/2 ts Salt 2 Eggs, beaten Ground pepper to taste 1>. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. 2>. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). 3>. Bake 20 minutes in a pre-heated 375øF oven, or until just cooked through. ~ Jeff Smith "The Frugal Gourmet" ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Barley Pudding with Lamb Categories: Lamb, Main dish, Greek Servings: 6 6 c Water 3 Cloves garlic, crushed 2 ts Salt 1 c Barley 2 lb Boneless lamb, cut into 2 tb Olive oil Serving chunks 1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread. ~ Jeff Smith "The Frugal Gourmet" ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lamb with Orzo Paste, Greek Style Categories: Lamb, Greek Servings: 6 3 lb Boneless lamb shoulder 1 1/2 c Peeled/chopped yellow onion 3 tb Olive oil for pan browning 2 lg Ripe tomatoes, chopped 6 c Canned / fresh chicken broth 2 ts Dried dillweed 1/2 c Olive oil 1/4 c Chopped parsley 2 c Orzo paste Juice of lemon 1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. Salt and pepper to taste. 2>. Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. 3>. Remove the meat from the pot and set aside, covered, to keep warm. Remove the fat from the stock in the pan and add more stock if necessary to make up four cups. Remove the stock from the pan and set aside. 4>. Heat the Dutch oven again and add half cup olive oil. Add the orzo paste and toss for a minute. Add the chopped onion and sautee until the onion is clear. Stir in the tomatoes, dillweed and parsley. 5>. Return the meat to the pot along with the 4 cups of stock. Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish is toowet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce. ~ Jeff Smith "The Frugal Gourmet" ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Roast Leg of Venison, Unmarinated Categories: Meats, Game Servings: 10 10 Larding strips 1 1/2 - 2" 1 tb Powdered thyme (about 1/4-1/2 lb salt pork) 3 tb Flour 6 lb Leg of venison Salt & pepper to taste 2 Cloves garlic, sliced thin 2 1/4 c Stock or beef broth 1/4 lb Butter, softened 1>. Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 325øF for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Libby's Famous Pumpkin Pie Recipe Categories: Pies, Desserts Servings: 1 2 Eggs, slightly beaten 1 ts Ground cinnamon 1 cn (16 oz) Libby's Solid Pack 1/2 ts Ground ginger Pumpkin 1/4 ts Ground cloves 3/4 c Sugar 1 cn (13 fl oz) evaporated milk 1/2 ts Salt 1 9-inch unbaked pie shell 1>. Preheat oven to 425øF. Mix filling ingredients in order given. Pour into pastry shell. Bake at 425øF for 15 minutes. Reduce temperature to 350øF and continue baking for 45 minutes or until a knife inserted into center of pie filling comes out clean. Cool. Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chocolate Dream Pie Categories: Pies, Desserts Servings: 1 2 Envelopes DREAM WHIP (R) Instant Pudding Whipped Topping mix 1 9-inch prepared pie shell 2 3/4 c Cold milk 1 ts Vanilla 2 pk JELL-O (R) Chocolate Flavor 1>. Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. 3>. Spoon into pie shell. Chill at least 4 hours. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cheery Cherry Cheese Pie Categories: Pies, Desserts Servings: 1 1 pk (8 oz) cream cheese, soft. 1 ts Vanilla 1 cn (14 oz) EAGLE (R) BRAND 1 JOHNSTON'S (R) graham SWEETENED CONDENSED MILK Cracker pie crust 1/3 c REALEMON lemon juice Cherry pie filling, Chilled 1>. In medium bowl, beat cheese until light and fluffy. Add sweetened condensed (NOT evaporated) milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into pie crust. Chill at least 3 hours or until well set. Top with desired amount of pie filling before serving. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Spicy Applesauce Ice Cream Pie Categories: Pies, Desserts Servings: 2 1 pk Applesauce Spice Cake mix 2 tb Oil 1 c Water 6 c Maple nut, butter brickle, 3/4 c Vanilla frosting Or cinnamon ice cream 1>. Heat oven to 350øF. Generously grease and flour bottom, sides and rim of two 9-ich pie pans or round cake pans**. In a large bowl, blend all ingredients, except the ice cream, until moistened. Beat two minutes at highest speed. Spread half batter (2 1/4 cups) in bottom of each prepared pan. Do NOT spread up sides of pan. 2>. Bake at 350øF for 25 to 30 minutes; DO NOT OVERBAKE. Crusts should collapse to form pie shells. Cool completely before filling. 3>. In a large bowl, blend softened ice cream until smooth. Divide and spread evenly in center of pie shells leaving a 1/2 inch rim. If desired, drop spoonfulls of ice cream topping on top, swirl with a knife. Freeze pies at least 2 hours before serving. Store in freezer. Once pies are frozen, wrap airtight to avoid freezer burn. ** Do NOT use 8-inch pans. They are too small. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lemon Afternoon Delight Categories: Pies, Desserts Servings: 1 1 pk (8 oz) cream cheese, soft. 2 ts Grated lemon rind 1/2 c Hellman's (R) real mayonaise 1 tb Lemon juice (opt) 1/2 c Sugar 1 ts Vanilla 3 Eggs 1 Graham cracker pie crust 1>. In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth; gradually beat in sugar. 2>. Beat in eggs, one at a time; beat in rind, juice and vanilla. 3>. Pour into pie crust, place on cookie sheet. Bake at 350øF oven 30 to 35 minutes or until set. Chill 4 hours. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chocolate Midnight Madness Categories: Pies, Desserts Servings: 1 1 pk (8 oz) cream cheese, soft. 1 pk Semi-sweet chocolate chips, 1/2 c HELLMAN'S (R) Real mayonaise Melted 1/2 c Sugar 1 ts Vanilla 2 Eggs 1 Chocolate pie crust 1>. In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth, gradually beat in sugar. 2>. Beat in eggs, one at atime, beat in chocolate and vanilla until smooth. 3>. Pour into pie crust, place on cookie sheet. Bake at 350øF oven 30 to 35 minutes or until set. Chill 4 hours. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: The 10 Minute German Sweet Chocolate Cream Pie Categories: Pies, Desserts Servings: 1 1 pk BAKER'S (R) GERMAN'S 1 pk (3 oz) cream cheese, soft. Sweet chocolate 1 Container COOL WHIP (R) 1/3 c Milk Topping, thawed 2 tb Sugar (opt) 1 Graham cracker pie crust 1>. Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. 2>. Fold COOL WHIP (R) topping into chocolate mixture and blend until smooth. 3>. Spoon mixture into crust. Freeze about 4 hours. Garnish with chocolate curls if desired. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Colonial Seed Cake Categories: Cakes, Desserts Servings: 1 2 oz (1 jar) poppy seeds 1 ts Vanilla 3/4 c Milk 2 ts Baking powder 3/4 c Soft butter (1 1/2 sticks) 2 c Sifted all-purpose flour 3 Eggs 10X sugar 1 1/4 c Sugar 1>. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 350øF. 2>. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in 350øF oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner's) sugar. Serve plain or with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: BACARDI (R) Rum Cake Categories: Cakes, Desserts Servings: 1 1 c Chopped pecans or walnuts 1/2 c BACARDI (R) dark rum 1 pk Yellow cake mix 1/4 lb Butter 1 pk JELL-O vanilla pudding 1/4 c Water 4 Eggs 1 c Granulated sugar 1/2 c Cold water 1/2 c BACARDI (R) darm rum 1/2 c WESSON (R) OIL 1>. Preheat oven to 325øF Grease and flour 10" tube or 12-cup BUNDT (R) pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4 eggs, water, oil and 1/2 cup rum together. Pour batter over nuts. Bake 1 hour. Cool. Invert over serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaxe is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Colonial Gingerbread Categories: Cakes, Desserts Servings: 1 2 c All-purpose flour 1 ts Baking soda 1 c Molasses 1 ts Ground ginger 3/4 c Buttermilk 1 ts Ground cinnamon 1/2 c Sugar 1/2 ts Salt 1/2 c Butter, softened 10X sugar 1 Egg 1>. Preheat oven to 325øF. Grease and flour 9 x 9 x 2-inch baking pan. Into large bowl measure all ingredients except 10X sugar; with mixer at low speed, beat until blended, constantly scraping bowl. Increase speed to medium and continue beating for 3 minutes. 2>. Pour batter into pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Cool completly on wire rack. 3>. Sprinkle top with 10X sugar. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Booze Cake Categories: Cakes, Desserts Servings: 1 1 1/2 c Raisins 1/4 ts Allspice 2 c Water 1/2 c Butter, softened 1 1/2 c Flour 3/4 c Sugar 1 ts Baking soda 1 Egg 1/2 ts Salt 1 c Chopped walnuts 1/2 ts Ground cloves 2 tb Bourbon 1/2 ts Grated nutmeg ------------------------BOURBON HARD-SAUCE FROSTING------------------------ 1/4 c Butter, softened 1 Egg, slightly beaten 3 c 10X sugar 1 tb Bourbon 1>. In saucepan simmer raisins and water uncovered 20 minutes; drain, reserving 3/4 cup liquid; cool. Stir together flour, baking soda, salt and spices; set aside. In large bowl of electric mixer cream butter and sugar until fluffy. Add egg and beat until well blended. At low speed add flour mixture to creamed mixture alternately with reserved liquid. Sir in raisins, chopped walnuts and bourbon. Divide batter between two greased and floured 8-ich pans. Bake in center of preheated 350øF oven about 20 to 25 minutes or until cake springs back when touched with a finger. Cool pans on racks 10 minutes, then invert on racks, turning layers top-side up. Fill and frost with Bourbon Hard-Sauce Frosting. BOURBON HARD-SAUCE FROSTING: Cream butter, then gradually beat in 3 cups 10X sugar, egg and bourbon until smooth. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Fiery Pork & Winter Bamboo Shoots over Snow Categories: Chinese, Pork Servings: 4 1 lg End-cut pork chop (OR 1 ts Chili paste with garlic 1/2 lb Pork butt) 1 pn Sugar 1 1/4 c Slivered winter bamboo 1 1/2 c Vegetable oil Shoots 1/2 c Rice stick noodles 1 ts Minced ginger root 2 ts Thin soy sauce 2 lg Garlic cloves 2 ts Cornstarch 2 tb Peanut oil Cornstarch paste 1/2 c Chicken stock 1 ts Chinese red vinegar Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar. Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place. Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Re- stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Assorted Vegetables in a Clear Sauce Categories: Chinese, Side dish, Shellfish Servings: 4 2 md Turnips Vegetable 2 sm Carrots 2 tb Peanut oil 4 Green onions 2 c Chicken stock 3 Fresh asparagus spears 1 ts Salt 1/2 c Button mushrooms 1 pn Sugar 1/2 c Peeled straw mushrooms Cornstarch paste 8 Baby sweet corn 1 tb Chicken fat 8 Water chestnuts 1/2 c Crab meat or shelled 1/2 ts Fresh ginger root Shrimp (opt) 1 tb Tientsin preserved Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on medium heat, render pieces of chicken fat. Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Sweet Almond Pudding with Dates Categories: Chinese, Desserts Servings: 4 1/3 c Sweet rice flour 1/4 c Granulated sugar 2 tb + 2 t almond powder 1/4 c Sliced pitted red dates 1/2 c Cold water 3 tb Cold milk, if needed 3 c Cold milk In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving. Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Shrimp Chips Categories: Chinese, Appetizers Servings: 4 1 lb Box shrimp chips 3 1/2 c (approx) vegetable oil Shrimp chips are thin translucent wafers in assorted colors, made from shrimp flavored rice flour paste. When deep-fried very briefly, they puff up to three times their original size. Heat vegetable oil to deep-frying temperature, and fry a few chips at a time. Serve hot. Keep leftover wafers in an airtight jar. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Butterfly Shrimp with Snowpeas Categories: Chinese, Shellfish Servings: 4 1/4 lb Fresh or frozen medium- 2 Green onions Sized shrimp 3 tb Peanut oil 1/3 lb Fresh snowpeas 1/2 c Chicken stock 8 lg Fresh or canned water 2 ts Thin soy sauce Chestnuts 1 ts Dry sherry 1/2 c Unpeeled straw mushrooms 1/2 ts Salt 2 ts Fresh ginger, slivered 1 pn Sugar 1 lg Clove garlic, minced Cornstarch paste Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snowpeas should be slightly undercooked when served. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Mixed Fruits with Grass Jelly Categories: Chinese, Desserts, Appetizers Servings: 4 1/2 cn Lychee fruit with juice 1 cn Grass jelly 1/2 c Canned mandarin oranges Have all ingredients well chilled. Open both ends of grass jelly can; push out gelatin; slice, then cut into 1/2" cubes. Place grass jelly cubes in serving bowl with lychee fruit and mandarin oranges. Cover and keep refrigerated until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Barbecued Lamb on Skewers Categories: Chinese, Lamb, Barbeque Servings: 4 2 lb Stewing lamb, cut in 1/2 ts Cayenne and 1 1/4" cubes 1 tb Salad oil) 4 tb Fresh lemon juice 1/4 ts Salt 3 Cloves garlic, minced 1 pn Sugar 1 tb Hot chili oil (or Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull flavors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls). ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Whole Fish Categories: Chinese, Fish Servings: 6 2 lb Whole fish (cleaned weight) 1 tb Dry gin Rock cod, flounder, pomfret 1/2 ts Sugar 2 ts Salt Cornstarch paste 4 Scallions 2 tb Peanut oil 1 tb Ginger slivers 1 Sprig Chinese parsley 1 c Stock For more people, use more than one fish. Each fish should be no more than 2 lbs. unless you have a very large steamer. Have your fishmonger clean and scale fish, leaving head and fins intact. You can tell if fish is fresh by the clearness of the eyes and a red tint on the inner edge of the gills. Wash and pat dry, rub with salt. Allow to stand at room temperature for 30 minutes. On both sides of fish, make parallel diagonal cuts 1" apart through meaty section. Trim and shred scallions diagonally in 2" lengths. Peel and shred fresh ginger root. Place pieces of scallion and ginger in cuts. Place fish on greased plate. Steam at rapid boil for 15 to 25 minutes, depending on size. Fish is cooked when you can flake flesh. Overcooking will toughen flesh, so watch closely. Heat peanut oil in beaker or small saucepan. In wok, heat stock, gin and sugar. When fish is cooked, remove from steamer. Drain juices into stock mixture. Thicken slightly with cornstarch paste. Pour hot oil, then stock mixture, over fish. Garnish with Chinese parsley. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Stir-fried Vegetables with Bean Curd Categories: Chinese, Side dish Servings: 4 2 Sq seasoned pressed beancurd 1/2 c Chicken stock 2 Stalks celery 1/4 ts Salt 1 lg Carrot 1 pn Sugar 6 c Boiling water 1/2 ts Ginger root, minced 1/2 c Giant bamboo shoots, cut 2 ts Medium sherry Into sticks 1/2 ts Sesame oil 1/2 md White onion Cornstarch paste 1 tb Peanut oil Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Peel onion, take apart layers; cut into sticks. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve. Stir-frying: Heat wok to very hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds. Add celery, carrots and bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly. When liquid boils, add beancurd sticks, taking care not to break pieces. Thicken liquid slightly with a dribble or two of cornstarch paste. Keep stirring gently to reduce liquid. Remove to serving platter. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Wined Fish Chunks in Broth Categories: Chinese, Fish Servings: 4 2 lb Oily fish, such as mackerel 4 Napa cabbage leaves 2 ts Salt 2 Scallions 1/2 c Good quality dry white wine 2 Cubes hard beancurd 3 c Chicken stock 1 tb Cooked salad oil 1/2 ts Ginger root, minced 1/2 ts Ground white pepper 1/4 ts Salt Marinating: Have fishmonger clean fish, discard head and fins. Wash fish, cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade. Preparations: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions, greens and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove from heat; reserve. Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes. When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green. Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup. Garnish with cooked oil, minced scallion and pepper. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Asparagus Salad with Pickled Ginger Categories: Chinese, Salads Servings: 4 12 Medium-size asparagus 4 Pieces pickled red ginger ----------------------------------DRESSING---------------------------------- 1 tb Thin soy sauce 1 pn Sugar 1/4 ts Ginger juice 1 tb Sesame oil Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Cornstarch Paste Categories: Chinese, Sauces Servings: 1 ------------------------------------THIN------------------------------------ 3 tb Cold water 1 tb Cornstarch -----------------------------------THICK----------------------------------- 1 tb Cold water 1 ts Cornstarch Our recipes call for cornstarch paste as the thickening agent without specifying the exact proportions of cornstarch and water. This recipe is offered as an approximate guide until you find what works best for you. Some cooks prefer the thin paste, some prefer thick. Thoroughly mix together cornstarch and cold water. Always stir mixture again just before using because the starch settles. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Asparagus & Chicken in Black Bean Sauce Categories: Chinese, Chicken Servings: 6 2 Chicken thighs 3 tb Peanut or corn oil 12 md Asparagus spears ----------------------------------MARINADE---------------------------------- 1 tb Dry sherry 2 ts Thin soy sauce 1 ts Cornstarch 1 pn Sugar -----------------------------------SAUCE----------------------------------- 2 ts Fermented black beans 2 ts Black soy sauce 3 Cloves garlic, minced 3/4 c Chicken stock 1/2 ts Brown sugar Cornstarch paste Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes. Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes. Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Stewed Cauliflower in Cream Sauce Categories: Chinese, Side dish, Shellfish Servings: 4 2 c Cauliflower florets Shrimp or crab meat (opt) 1/2 c Unpeeled canned straw 1 ts Salt Mushrooms 1 ts Sugar 3 Green onions 2 tb Peanut oil 1 Clove garlic, smashed 1/2 ts Peanut oil 1 ts Tientsin cabbage Cornstarch paste -----------------------------------SAUCE----------------------------------- 2/3 c Stock 1/4 c Milk 1 ts Dry sherry Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms. Dice green onions into 1/4" pieces. Mix stock & sherry. Cooking: Heat first oil to medium hot. Add garlic & stir for about 30 seconds. Remove garlic before it begins to brown. Turn heat high; add cauliflower. Stir-fry for about 1 minute. Add onion, salt & sugar; stir- fry 30 seconds. Stir in Tientsin cabbage. If desired, add shrimp or crab meat. Immediately add stock & sherry; bring sauce to boil, mixing with cauliflower. Cover & simmer 4 minutes. Remove lid; thicken with cornstarch. Sauce should be very heavy, so that when milk is added, it will thin slightly, but still have body. Bring sauce back to boil; slowly add milk while stirring. Add remaining peanut oil for a final glaze. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chinese Barbecued Spareribs Categories: Chinese, Pork, Barbeque Servings: 4 2 lb Spareribs 1 Clove garlic 2 tb Dark soy sauce 1/2 ts Hot chili oil (omit with 2 tb Thin soy sauce Chap Sam sauce) 3 tb Orange honey 1 Green onion 3 tb "Koon Chun" Hoisin sauce (or 1 tb Dry Marsala Chee Hou or Chap Sam sauce) Preparation: Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times. If you marinate overnight, keep refrigerated, and allow to warm up before baking. Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting every 15 minutes. Turn up heat to 375 and finish undisturbed for 15 minutes - until slightly rusty. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Shrimp Sauce Mixed Vegetables & Shredded Chicken Categories: Chinese, Chicken Servings: 4 2 c Mung bean sprouts 2 tb Peanut oil 8 Nami dried black mushrooms 3/4 c Rich chicken stock 1 lg Green bell pepper 1 tb Medium sherry 1/2 Stewed chicken breast 1/2 ts Sugar 8 Green onions 1/2 ts Shrimp sauce 1 ts Fresh ginger root 1 ts Thick cornstarch paste Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Braised & Deep Fried Pork Slices in Wine Sauce Categories: Chinese, Pork Servings: 4 1 ts Red rice vinegar 3 Cloves garlic, minced 2 tb Medium sherry 2 Egg yolks 3/4 c Stock 1 ts Water Cornstarch paste 1 c Fine plain bread crumbs 1 1/2 lb Boned pork butt 4 c Oil for deep-frying 3 tb Peanut oil -----------------------------------PASTE----------------------------------- 2 tb Cooked rice 2 tb Dark soy sauce 1/2 ts Sugar 2 tb Warm water 1 ts Dry baker's yeast 1 ts Wet bean cheese (opt) Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place for 30 minutes to activate yeast. Authentic wine lees paste is not available in the U.S. to our knowledge, this is the best substitute we have found. You can add wet bean cheese for a sharper flavor. Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick. Heat peanut oil in wok until it begins to smoke. Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned. Next, add garlic to wok; stir briefly. Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices. Reduce heat, cover, and simmer for 30 minutes. Remove pork, without sauce, to large platter. Cool pork. Cooling is essential so that it will deep-fry properly. Reserve sauce in small pan. You can hold pork for several hours, if you wish to braise it in advance. Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating, beat egg yolks with water; set out bread crumbs on platter. Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover. When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute. Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all. Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil. Remove fried pork to warm platter, uncovered. Finish: Reheat sauce, and pour over pork just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Asparagus and Sesame Chicken Soup Categories: Chinese, Chicken, Soups Servings: 4 2 lb Chicken 2 c Warm water 3 tb Sesame oil 1 ts Sugar 6 Slices ginger root 1/2 c Button mushrooms, canned 1/2 c Medium sherry 8 Fresh asparagus spears 1/2 ts Salt Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections. Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve. You can make this soup in large sauce pan, if wok is needed for something else. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chicken and Lotus Seed Soup Categories: Chinese, Chicken, Soups Servings: 4 1 c Chicken breast, julienne 5 c Chicken stock 12 Dried lotus seeds 2 Slices fresh ginger root 4 Nami black mushrooms 2 tb Dry sherry 1/2 c Celery, julienne 1/2 ts Sugar 1 tb Smithfield ham, julienne 1 ts Salt 2 Sprigs Chinese parsley 2 ts Lotus root powder Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and Smithfield ham (or other pungent pressed ham) in 1" strips. Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and mushrooms. Simmer soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into soup. Transfer to heated serving bowl, or serve in sandy pot. Garnish with Chinese parsley. NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham and celery; simmer longer if necessary. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Beggar's Chicken Categories: Chinese, Chicken Servings: 4 3 1/2 lb Frying chicken 4 lb Wet modeling clay 3 Dried lotus leaves ----------------------------------STUFFING---------------------------------- 1/2 lb Ground pork 1 tb Peanut oil 2 tb Salted mustard green, 1 ts Sugar Minced 1 ts Fresh ginger root, minced ------------------------------MIXTURE FOR SKIN------------------------------ 1/2 ts Salt 1 ts Sesame oil 1 tb Medium sherry 1 tb Dark soy sauce Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix mixture for skin; rub chicken inside & out with it. Leave uncovered at room temperature, while coating is absorbed and dried. Repeat if necessary. Stuffing: In hot wok, heat peanut oil to smoking. Stir-fry ground pork 2 minutes; add mustard green, ginger & sugar; stir-fry 1 more minute. Remove & cool. Lotus Leaves: Number of leaves depends on their size & that of chicken. Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes, until wet through & pliable (no longer or leaves may shred). Now soak in cold water for 10 minutes, or longer, until time to use them; open folded leaves in cold water to wash them. Wrap Chicken: Preheat oven to 550 degrees. Stuff chicken with pork mixture. Cut hard center out of lotus leaves, then slit along fold about 3" on each side of center, so cut away center can be overlapped. Wrap chicken in 3 layers of lotus leaves. Tie securely with piece of cotton or fiber string (don't use nylon; it might melt). Spread soft, wet modeling clay about 1/2" thick on sheet of newspaper. Bring clay pack around chicken & seal. Remove newspaper. (Use foil if clay unavailable.) Roasting: Place clay-covered chicken on rack in shallow roasting pan in preheated oven. Bake for 1 hour; reduce heat to 350 degrees & bake for another 1 1/2 hours. Serve: Present fired clay chicken to table. Crack clay with suitable object, allowing some of steam to escape before you proceed. Remove clay; carefully cut open lotus leaves with scissors. Chicken will be very soft & tender; break apart to get at stuffing. Serve guests, or invite them to pick with chopsticks. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Clear Fish Soup Categories: Chinese, Soups Servings: 4 1/2 lb White fish fillets, fresh 8 Slices winter bamboo shoots Or frozen 1 Bunch fresh spinach 4 c Superior chicken broth 1 ts Salt (clear) 1 tb Cooked peanut oil 1 tb Medium sherry Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin strips; add to stock as it is heating. Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve. Add salt to water. Blanch spinach for 10 seconds, drain & reserve. When stock reaches rapid simmer (don't let it boil), add fish, spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Sweet and Pungent Lotus Root with Pork Categories: Chinese, Pork Servings: 4 1 lb Lotus root 3 tb Water 1/2 lb Pork butt 1 tb Thin soy sauce 2 Slices fresh ginger root 2 tb White vinegar 1 tb Peanut oil Cornstarch paste 2 tb Sugar Place pork & ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover & reserve. In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce & vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Four Kinds of Steamed Vegetables Categories: Chinese, Side dish Servings: 4 8 Stalks canned baby corn 1 c Chicken stock 1 cn Peeled straw mushrooms 1 ts Peanut oil 2 md Size fresh tomatoes 1/4 ts Sugar 8 sm Stalks of bok choy Cornstarch paste 1/2 ts Salt 2 tb Chicken oil (rendered fat) Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins; slice in half. Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dish). Drain baby corn and straw mushrooms. Steaming: First steam baby corn and straw mushrooms for 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern. Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. Cook on medium heat for 20 minutes or so, until chicken oil separates from solids. Drain oil, reserve. Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Stuffed Bean Curd with Peas and Mushrooms Categories: Chinese, Pork Servings: 4 4 Sq. fresh hard beancurd 1/4 ts Fresh ginger juice 1/2 lb Ground pork, unseasoned 1/4 ts Sesame oil 4 Dried Nami black mushrooms Cornstarch 1/2 c Fresh shelled peas 3 c Frying oil 2 ts Thin soy sauce 4 c Chicken broth 1 tb Dry sherry Salt and pepper to taste 1 Clove garlic, minced Cornstarch paste 1 Green onion, minced Wash and soak mushrooms in warm water for 30 minutes. Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil. Cover and set aside. Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil. Deep-fry beancurd squares until brown; drain. Cut beancurd squares in half diagonally. Use paring knife and spoon to make hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch. Deep-fry each piece until face is brown and crusty; drain. Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas in clay pot. Bring to boil, cover, reduce heat, and simmer for 10 minutes. Uncover, return to boil, and thicken soup slightly with cornstarch paste. Add salt and pepper to taste. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Braised Pork and Fresh Oysters in Clay Pot Categories: Chinese, Pork, Shellfish Servings: 4 1/2 lb Boneless pork butt, cut in 1 ts Dark soy sauce 1 1/2" cubes 1 ts Fresh ginger, minced 8 md Fresh Pacific oysters (OR 1 Piece dried orange peel 1 10 oz. jar) 2 tb Medium sherry 4 Green onions Cornstarch paste 1 1/2 c Warm water 1/2 c Peanut oil 1 tb Brown bean sauce Chinese parsley for garnish ----------------------------------MARINADE---------------------------------- 1/4 c Medium sherry 1 ts 5-spice powder 2 ts Thin soy sauce 1 ts Lemon juice 2 Cloves garlic, minced Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Sour Soup with Rice Noodles Categories: Chinese, Soups Servings: 4 5 c Chicken stock, strained 1 Green onion And fairly clear 1/2 c Rice stick noodles, soaked 1/8 lb Boneless pork butt 1 ts Thin soy sauce 4 Black mushrooms 1 pn Sugar 1/3 c Dried bamboo shoot tips, 2 ts White vinegar Soaked and shredded 1/2 ts Sesame oil Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred. Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1" pieces. Slice pork butt into 1" matchsticks. Wash and trim green onion, shred on the bias into 1" pieces. Soak rice stick noodle in warm water until soft. Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add soaked rice stick noodles; simmer for another 10 minutes. A minute before removing from heat, add vinegar and sesame oil; stir. Remove to serving bowl; garnish with shredded green onions. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Chicken & Ham with Broccoli Spears Categories: Chinese, Chicken Servings: 4 3 1/2 lb Whole chicken 1/2 lb Picnic ham, uncooked 2 Green onions, chopped 1 tb Peanut oil 2 Slices fresh ginger 1/2 lb Fresh broccoli 2 tb Sherry 1 ts Fish sauce 1 ts Salt -------------------------------GLAZING SAUCE------------------------------- 3/4 c Stock Cornstarch paste 2 tb Rock sugar, crushed 1 tb Cooked oil Marinating: Combine chopped onions, ginger slices, sherry and salt. Place chicken on platter, rub inside and out with onion mixture, and place onion and ginger inside chicken. Allow chicken to marinate for 1 hour. Rub ham with same marinade, reserve. Steaming: Steam chicken, breast-side up, for 25-30 minutes. At the same time, steam ham for 20 minutes. Chicken should still be firm but very moist when removed from steamer. Drain chicken and allow to cool until juices congeal. Chop Chinese-style into bite-size pieces. Start by cleaving chicken in half lengthwise through the breast. Remove legs, thighs, and wings; chop in pieces. Turn carcass, skin down; cleave in half parallel to breast; turn and chop in pieces. Carefully remove and discard bones. Slice ham in bite-size pieces to match chicken pieces. Organize in alternating strips on serving platter, in shape of a chicken if possible. Leave space around perimeter for vegetable. Blanching and Stir-frying Vegetable: Wash and remove tough skin of broccoli. Slice into spears with flowerette at tip of each spear. Blanch spears in salted water for 20 seconds. Heat peanut oil in wok until it begins to smoke; stir-fry broccoli until bright but still crisp. Sprinkle with fish sauce, toss briefly, then remove to serving platter with meat. Glazing Sauce: Heat stock and crushed rock sugar in sauce pan; stir while bringing to boil. Dribble in cornstarch paste to make a light sauce. Stir in cooked oil. Pour over meat. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Salmon Steak with Cloud Ears and Noodles Categories: Chinese, Fish Servings: 2 2 Salmon steaks, 1 1/2" thick 1 Clove garlic, sliced 8 Cloud ear black fungus 3 c Chicken stock 2 c Soaked bean thread noodles 1 tb Sherry 1 Sq. pressed beancurd 1/4 ts Salt 2 Sprigs Chinese parsley (or 1 pn White pepper Slivered green onion) 4 Drops sesame oil 2 tb Peanut oil 1 ts Red (sweetened) vinegar 2 Slices fresh ginger root Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes. Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm. In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked. Uncover, swirl in red vinegar and sesame oil. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bok Choy with White Pork Categories: Chinese, Pork Servings: 4 1/4 lb Boneless pork shoulder 1/4 c Chicken stock 1 lb Bok choy stalks 1/2 ts Sugar 1/2 ts Minced garlic 1 ts Dry sherry 1/2 ts Minced fresh ginger Cornstarch paste 3 tb Peanut oil 1 ts MSG (opt) 1/4 ts Salt 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bean Curd with Oyster Sauce Categories: Chinese, Side dish Servings: 4 1/2 lb Soy bean curd (canned or 1/2 c Chicken stock Fresh) 1 pn Sugar 2 Green onions 2 tb Premium oyster sauce 1/2 ts Minced garlic Cornstarch paste 2 tb Peanut oil 1 ts 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Twice Cooked Pork with Spicy Vegetables Categories: Chinese, Pork Servings: 4 1/2 lb Pork butt in one piece 1 lg Carrot 5 lg Jyo black mushrooms 1 Cube bean curd 2 sm Dried red chili peppers, 1/3 c Mushroom liquid Minced 1 tb Thin soy sauce 2 lg Cloves garlic, minced 1 pn Sugar 2 ts Fresh ginger root, minced 1 ts Salt 1 sm Bell pepper 2 tb Peanut oil 1/4 c Bamboo shoots 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Velvet Corn Soup Categories: Chinese, Soups Servings: 4 1 tb Peanut oil 1 tb Dry sherry 4 Green onions, minced 1/2 ts MSG (opt) 1/2 ts Fresh ginger root, minced 2 tb Cornstarch and 3 c Chicken stock 1/8 c Stock for cornstarch paste 1 c Canned cream-style corn 2 Egg whites 1/4 ts Salt 1 tb Cooked Smithfield (or 1/4 ts White pepper Hickory-smoked) ham, minced 1 ts Sugar 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Pungent Cod with Cabbage Categories: Chinese, Fish Servings: 4 3/4 lb Thick filet of cod 1/2 c Sweet Mixed Pickles, diced 4 lg Leaves of Napa (celery) 1/4 c Pickle juice Cabbage 1/2 tb Thin soy sauce 1/2 tb Fresh ginger root, minced 1 tb White vinegar 1 ts Sesame oil Cornstarch paste 1 1/2 c Water 2 Green onions, sliced in 1 tb Crushed rock sugar 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Crunchy Bean Sprouts with Beef Categories: Chinese, Beef Servings: 4 1/2 lb Flank steak 1 tb Dark soy sauce 2 c Mung bean sprouts 1 tb Dry sherry 1/2 md Yellow onion Cornstarch paste 1 tb Peanut oil 2 ts Salt 1/2 c Chicken stock 1 ts 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Three Flavors Soup Categories: Chinese, Soups Servings: 4 5 c Light, clear chicken stock 8 Water chestnuts 10 Fresh medium shrimp (OR 2 Green onions 1/4 lb Cooked baby shrimp) 1 ts 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Steamed Honey Pears Categories: Chinese, Desserts Servings: 4 4 Fresh Bartlett pears 4 ts Minced preserved jujubes 4 tb Orange honey (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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bird's Nest Soup Categories: Chinese, Soups Servings: 6 3 1/2 oz (approx) dried bird's nest 1/4 c Rich chicken stock 6 c Rich chicken stock for soup 2 Egg whites 1 lg Chicken breast 1 ts Salt 2 tb Cornstarch 2 Green onions, minced 2 tb Rich chicken stock for paste 1 tb Minced Smithfield ham 1 tb Dry sherry 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Buddha's Delight Categories: Chinese, Side dish Servings: 6 1 c Oil for deep-frying 1 Sq. fermented bean curd 1 ts MSG (opt) 1 ts Salt 2 tb Dark soy sauce 1/2 ts Sugar 2 tb Medium sherry 2 tb Sesame oil 1 tb Water -----------------------------DRIED INGREDIENTS----------------------------- 4 Lily buds, Golden Needles 2 Bean curd sticks 4 Wood ear black fungus 1/2 c Dried bamboo shoots (opt) 6 Nami Black mushrooms 2 oz Bean thread noodles -------------------------FRESH & CANNED INGREDIENTS------------------------- 2 c Mung bean sprouts 2 Leaves Napa cabbage 2 Stalks celery 1/2 c Canned ginko nuts 2 md Carrots 1/2 c Canned baby corn 1 Bell pepper 2 Cakes pressed bean curd, 1 Long white turnip 6 OR 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. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Sugared Walnuts Categories: Chinese, Desserts Servings: 4 2 c Walnut halves, raw 1 c Peanut oil 1 tb Sugar 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. ~--- -----