Faceromance

Sesame Beef

1 pound beef boneless sirloin steak
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic, finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelli

Partially freeze the beef, about 1 1/2 hours.
Cut beef
diagonally across grain into 1/8-inch slices.

Mix sugar, soy sauce, pepper,green onions and garlic in glass or
plastic bowl.
Stir in beef until well coated.
Cover and refrigerate
30 minutes.
Drain beef mixture.

Heat sesame seed in 10-inch skillet over medium heat, stirring
frequently, until golden brown.
Remove sesame seed from
skillet.

Heat oil in same skillet over medium-high heat.
Cook beef
mixture in oil, stirring occasionally, until brown.

Serve over vermicelli, sprinkled with sesame seed.

Yield: 4 servings

Spicy Chinese Shrimp

1 pound shrimp, peeled
1 cup soy sauce
2 teaspoons crushed red pepper
2 tablespoons Worcestershire sauce
2 1/2 tablespoons garlic powder
1 tablespoons onion powder
White or black pepper, to taste

Place all ingredients in preheated cast iron skillet.
Simmer
over high heat until sauce thickens.

Serve over rice or noodles.

Shrimp and Cashew Stir-Fry

1 pound medium size uncooked shrimp
1/3 cup dry roasted cashews
3 tablespoons peanut or vegetable oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 ounces mushrooms, sliced
1 clove garlic, minced or pressed
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach, leaves only
1/4 pound pea pods, ends and strings removed (optional)
Salt
Cooked rice

Shell and devein shrimp; set aside.

Stir cashews in heated oil in a large frying pan until they give
off a nut-like aroma and begin to brown.
Remove with a slotted
spoon and reserve.
To oil add onion and celery.
Cook, stirring
occasionally over medium- high heat until onions are transparent,
about 3 minutes.
Add mushrooms and cook until they begin to brown.
Mix in garlic and shrimp, stirring until shrimp turns pink.

Mix cornstarch with soy sauce and chicken broth or water until
very smooth.

Add spinach and peas to shrimp mixture; stir 30 seconds.
Mix in
cornstarch mixture, stirring just until thickened.
Taste and add
salt or soy sauce if needed.
Sprinkle with reserved cashews.

Serve shrimp over hot cooked rice.

Shrimp Cantonese

Posted by Annette

Serves 4.

2 pounds raw shrimp
1 tablespoon oil
1/2 clove garlic
Salt
1/2 pound fresh pork, chopped fine
2 tablespoons soy sauce
1/2 cup hot water
1 1/2 tablespoons cornstarch mixed with a little cold water
2 eggs

Shell shrimp and split them down the back but not all the way
through.
Devein them.
Wash well and drain.
Put oil into a hot
frying pan.
Add garlic and salt, and brown.
Remove garlic.
Add
chopped pork.
Stir well over low heat until browned.
Add soy sauce.
Stir some more and add shrimp.
Stir again and add hot water.
Cover
and boil for 3 minutes.
Add cornstarch mixture slowly.
Stir.
Crack
and drop eggs into pan.
Stir slowly for 1/2 minute before
serving.

Shrimp Egg Foo Yung

Posted by WingsFan91 8/8/2001 5:45 am

Well, I tried Egg Foo Yung at a local Chinese restaurant for the
first time the other day and YUMMMM!!!! Loved that sauce they pour
all over it too!! So, here we go:

4 eggs
1/2 cup cooked or canned shrimp
4 tablespoons peanut or corn oil
1/4 cup chopped onions
1/4 cup chopped dried black mushrooms
1 chopped scallion
1 cup fresh bean sprouts
1/2 teaspoon granulated sugar

Sauce
2 teaspoons cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon ginger
1/4 teaspoon dry mustard

Soak the mushrooms in water for 30 minutes or until soft.
Discard the tough stems and drain and chop.
Beat eggs until light.
Cut shrimp into small pieces.
In 1 tablespoon oil,
sauté onions, mushrooms and scallion for 1 minute.
Add
bean sprouts, shrimp; stir-toss.
Add 1 tablespoon soy sauce, sugar;
mix well.
Place in wide bowl and cool.
Add the beaten eggs to this
mixture and stir well.

Pancakes: In a wide skillet heat oil and ladle in 1/4 of the egg
mixture to form omelets.
Cook until eggs brown on one side; turn,
brown other side.

Sauce: Stir cornstarch into chicken broth to dissolve.
Add soy
sauce, ginger or mustard.
Bring to boil, cook until thickens.
Pour
over eggs.

Serve with boiled or fried rice.

Shrimp Fried Rice

Posted by bettyboop50 May 10, 2001

8 ounces shrimp (peeled, deveined and no tails)
2 cloves garlic (thinly sliced)
4 green onions (sliced)
3 eggs (beaten)
4 cups cooked rice
2 tablespoons olive oil
2 tablespoons soy sauce

In a wok, heat 1 tablespoon oil till hot, add garlic and fry
till brown, take out and discard.
Add shrimp to oil and stir fry
till COOKED THROUGH (2 to 3 minutes).
Remove shrimp and set aside.
Add other tablespoon of oil to wok and scramble eggs set aside.
Add
rice to wok and stir fry until hot and dry, add soy sauce and stir
until rice is even brown in color.
Add shrimp and eggs and stir fry
2 minutes.
Add green onions and stir fry another 2 to 3 minutes or
until onions are good and hot.

Serve immediately.

Steamed Cantonese-Style Fish

Posted by swm56 6/11/01 9:39:48 am

Source: Recipe courtesy of Ken Hom

1 pound firm white fish fillets, such as cod or sole,
skinned, or a whole fish such as sole or
turbot
1 teaspoon coarse sea salt or plain salt
1 1/2 tablespoons finely shredded fresh ginger
3 tablespoons finely shredded scallions
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon peanut oil
2 teaspoons sesame oil
Cilantro sprigs, to garnish

Pat the fish dry with paper towels and evenly rub with the salt,
rubbing it inside the cavity as well if you are using a whole fish.
Put the fish on a heatproof plate and scatter the ginger evenly
over the top.

Set up a steamer or put a rack into a wok or deep pan.
Fill it
with 2 inches of water and bring to a boil over a high heat.
Put
the plate of fish on the rack, cover tightly and steam the fish
until it is just cooked.
Flat fish fillets will take about 5
minutes; whole fish, or fillets such as sea bass, will take 12-14
minutes.
The fish should turn opaque and flake slightly but still
remain moist.

Remove the plate of cooked fish and our off any liquid that may
have accumulated.
Scatter the scallions on the fish, then drizzle
with the light and dark soy sauces.
Heat the two oils together in a
small saucepan until smoking, then immediately pour them over the
fish.
Garnish with cilantro and serve at once.

Stir-Fried Beef with Oyster Sauce

Posted by swm56 6/11/01 9:44:16 am

Source: Recipe courtesy of Ken Hom

1 pound lean beef steak
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons cornstarch
3 tablespoons peanut oil
3 tablespoons oyster sauce
1 1/2 tablespoons finely chopped scallions, to garnish

Cut the beef into slices 2 inches long and 1/4 inch thick,
cutting against the grain of the meat.
Put them into a bowl.
Mix in
the soy sauce, sesame oil, rice wine or sherry, and cornstarch.
Let
the meat marinate for 20 minutes.

Heat a wok until it is very hot, then add the peanut oil.
When
it is very hot and slightly smoking, add the beef slices and
stir-fry for 5 minutes or until lightly browned.

Remove the meat from the wok and drain well in a colander set
over a bowl.
Discard the drained oil.
Wipe the wok clean and reheat
it over a high heat.
Add the oyster sauce and bring it to a simmer.
Return the drained beef slices to the wok and toss them thoroughly
with the oyster sauce.
Turn the mixture on to a serving platter,
garnish with the scallions, and serve immediately.

Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style

Posted by swm56 April 2001

This is long and I’m sorry about that but this is a wonderful
recipe and much easier than it appears.
~ Sharon in the desert.

I have been a student of worldwide cooking for many years.
Over
those years, I have taken several courses, including two terms of
Chinese Cooking in 1979 from a Chinese woman working her way
through college by teaching cooking out of her family cookbook.
Certain fairly transparent changes were made to the recipes because
of the difficulty in getting some of the authentic ingredients in
the Midwest U.S.
in the seventies.
Even though those ingredients
are easily obtainable at the bountiful quantity of Chinese grocery
store across the country, The need is not there.
A friend of mine
who is the son of a licensed master chef from Korea and is,
himself, now the owner his own of a Korean-Chinese restaurant (the
family is Chinese, but lived in Korea before immigrating to the
U.S.).
has deemed my recipes as first quality.

China is a large country with many regions, just like the U.S.
What is called Sweet and Sour varies a lot from region to region.
Cantonese Sweet and Sour dishes are the most common and one the
most popular dishes in Chinese restaurants.
Unfortunately, many of
them are a too sweet, almost candied mess.
This Cantonese-style one
a very close to what is made in Taiwan in the home of the woman
that taught me Chinese cooking.
Only a couple of minor changes
where made because the authentic ingredients were too hard to find
the U.S.
in 1979.

1 pound pork good quality, no fat, boneless
meat (butt or loin is best)
OR 1 pound boneless chicken breast
OR 1 pound shelled shrimp (see special shrimp marinade)

A.
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon cornstarch*
1 tablespoon cold water
1 egg yolk

B.
1 green pepper
2 carrots
2 onions
1 can chunk pineapple or fresh if you wish

cup
4 tablespoons vinegar
4 tablespoons catsup
4 tablespoons granulated sugar
5 tablespoons cold water
5 tablespoons pineapple juice
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon toasted sesame oil

D.
1/2 cup or more cornstarch
4 cups oil

Pound pork or chicken with back of clever to tenderize, then cup
it into 1-inch cubes.
Mix it with A and marinate at least 30
minute, or overnight.

Cut peppers (remove seeds and membranes) into 1-inch squares.
Peel carrot and slice diagonally into 1/8-inch thick slices.
Peel
onion and cut into 1-inch squares.
Drain pineapple.
Set each aside
separately.

Mix C together in a bowl and set aside.
Heat 4 to 6 cups of oil
to deep frying temperature in a deep skillet or wok.

While oil is heating, individually coat each piece of meat,
removing excess marinade, with the 1/2 cup cornstarch.
When oil is
hot, add meat and cook until golden brown, about 4 minutes.
Remove
meat from skillet and drain well.
Put 2 tablespoons of oil in a
clean wok and heat it up good and hot.
Add carrot and cook 1
minute, then add onions for 2 minutes, green peppers for 1 minute
and pineapple for 1 minute - 5 minutes total.
Pour in C and cook
until thickened.
Turn off heat.
Add meat and stir well.
Serve
immediately.

NOTES:
Special Shrimp marinade - 1 teaspoon salt, 1 teaspoon Chinese
cooking wine, 2 egg whites, 4 teaspoons cornstarch

* You can substitute arrowroot for cornstarch for a more
authentic dish.
Reduce amounts use in recipe by half.

I sometimes make a special variation of this by combining two or
three of the meats into Sweet and Sour Three Delights.

Sweet and Sour Plum Sauce

Posted by WingsFan91 June 11, 2001

1 1/2 tablespoons sour plum
1 1/2 tablespoons granulated sugar
1 tablespoon ketchup
4 tablespoons water
1 teaspoon cornstarch

Bring all ingredients to a boil.