VEGETARIAN THAI NOODLES

VEGETARIAN THAI NOODLES

Makes: 4 Servings

Sauce:

1/4 cup sherry

1/4 cup vegetable stock

2 tbsps fresh grated ginger

1 tsp cornstarch

1/4 tsp cayenne

Noodles:

1 tsp vegetable or canola oil

1 tsp sesame oil

3 tbsps white wine

2 tbsps vegetable stock

½ cucumber, peeled, seeded and cut julienne

½ red bell pepper, diced

1 carrot, julienne

1 cup bean sprouts

8pz Asian Noodles, cooked

Sesame seeds for garnish

1. Whisk sauce ingredients in a small saucepan and bring to a boil.

2. Reduce heat and simmer for two minutes, stirring frequently until sauce thickens. Set aside.

3. Heat oil in a wok or large skillet over high heat.

4. Stir-fry cucumber, carrot and pepper for a minute or two then add 2 tbsps stock and 3 tbsps white

wine.

5. Add bean sprouts, stir and add cooked noodles and sauce.

6. Toss to coat and serve.

7. Garnish with sesame seeds.

SWEET AND SOUR SAUCE

SWEET AND SOUR SAUCE

Makes: About 2/3 Cup

1 tsp crushed red pepper

Juice of 3 limes or 2 lemons

1-1/4 cup fish sauce

3 tbsps sugar

1 tbsp minced garlic

2 tbsps grated carrots

1. In a medium bowl, soak the crushed red pepper in the lime juice for 2 to 3 minutes.

2. Add the fish sauce, sugar and garlic and stir to dissolve the sugar.

3. Just before serving, add the carrots.

4. Refrigerate, in a covered container, the sauce will keep for up to 5 days.

SPICY CHICKEN WINGS

SPICY CHICKEN WINGS

Makes: 28

14 whole chicken wings

1 tbsp cooking oil

3 small whole dried red chillies

6 slices ginger, each the size of a quarter, lightly crushed

2 green onions, halved

1 cinnamon stick

½ tsp toasted peppercorns

1 ½ tsps cornstarch dissolved in 1 tbsp water

Marinade:

2 tbsps chicken broth

1 tbsp soy sauce

pinch of white pepper

Sauce:

½ cup chicken broth

2 tbsps dark soy sauce

1 tbsp Chinese rice wine or dry sherry

1 ½ tbsps packed brown sugar

1. Remove tips from chicken wings; save for stock.

2. Cut wings apart at joint.

3. Combine marinade ingredients in a bowl. Add wings and stir to coat; let stand for 15 minutes.

4. Combine sauce ingredients in a small bowl.

5. Place a wok over high heat until hot.

6. Add oil and chillies, swirling to coat sides.

7. Add chicken; cook until chicken is browned on all sides, 3 to 4 minutes.

8. Add ginger, green onions, cinnamon stick, and peppercorns; stir-fry for 15 seconds.

9. Add sauce. Bring to a boil; reduce heat, cover, and simmer until wings are tender when pierced,

about 12 minutes.

10. Remove and discard chillies, ginger, green onions, and cinnamon stick.

11. Add cornstarch solution; cook, stirring, until sauce boils and thickens and wings are glazed.

12. Serve hot.

SOY GINGER CHICKEN WINGS

SOY-GINGER CHICKEN WINGS

Makes: 4 Servings

2 tbsps ginger, fresh or ground

1 tsp sesame seeds

3 tbsps honey

½ cup reduced-sodium soy sauce

1/3 cup water

½ cup water

½ cup sugar

1 tsp garlic, minced

16 chicken wings

Note: To reduce total fat, cook skinless wings in portions by broiling, baking or roasting.

1. Combine all ingredients except chicken wings and boil for 2 minutes.

2. In a foil-lined baking dish, add chicken wings and pour sauce over them.

3. As wings bake, baste them every 10 minutes with sauce.

4. When wings are done, remove from pan, pour sauce into a pan and boil sauce until only half

remains.

5. Pour sauce over wings, toss to coat, serve immediately.

SESAME BEEF

SESAME BEEF/PORK/CHICKEN

Makes: 4 Servings

1 lb Sirloin steak (or pork or chicken, whichever you prefer)

2 tbsps sesame seeds

1 tbsp sesame oil

2 tbsps vegetable oil

4 oz small mushrooms, quartered

1 large green bell pepper, seeded and cut into strips

4 scallions, chopped diagonally

boiled rice, to serve

Marinade:

2 tsps cornstarch

2 tbsps Chinese rice wine or dry sherry

1 tbsp lemon juice

1 tbsp soy sauce

few drops of Tobasco sauce

1-inch piece fresh ginger, grated

1 garlic clove, crushed

1. Trim the steak and cut into thin strips, about ½ x 2 inch.

2. Make the marinade: In a bowl, blend cornstarch with the rice wine or dry sherry, then stir in

lemon juice, soy sauce, Tobasco sauce, ginger and garlic. Stir in steak strips, cover and leave in

cool place for 3-4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the

pan, until seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan.

5. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned.

Remove with a slotted spoon.

6. Add the mushrooms and green pepper and stir-fry for 2-3 minutes.

7. Add the scallions and stir-fry 1 minute more.

8. Return the steak to the wok or frying pan, together with the reserved marinade, and stir over a

moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.

9. Sprinkle with sesame seeds on top and serve immediately with boiled rice.

MINI SPRING ROLLS

MINI SPRING ROLLS

Makes: Serves 4 People

1 tbsp oil

200g minced pork

½ tsp minced ginger

1 tbsp light soya sauce

1 spring onion, chopped

1 tbsp honey

100g prawns, cooked, peeled and chopped

50g bean sprouts

½ tbsp fresh coriander, chopped

12 wrappers

oil for deep frying

1. Heat oil in frying pan over moderate heat, add pork, ginger, spring onions and soya sauce.

2. Cook for 5 minutes, stirring constantly.

3. Stir in honey, prawns, bean sprouts and coriander, mix well.

4. Remove from heat and set aside to cool.

5. Cut each wrapper in two.

6. Fill it with about 2 teaspoons of pork mixture, roll up tucking in the ends then brush edges with a

little water to seal.

7. Deep fry for about 2 minutes or until golden brown.

8. Drain on paper towels and serve.

FRESH SHRIMP ROLLS

FRESH SHRIMP ROLLS

Makes: 24 Rolls

6 oz thin rice stick noodles, (Vermicelli)

1 lb medium shrimp, boiled, peeled, deveined and sliced in half lengthwise

2 large carrots, peeled and grated

1 large head of lettuce, leaves separated, rinsed, and dried,

3/4 cup fresh Thai holy basil or sweet basil leaves, finely shredded

1/3 cup fresh cilantro leaves, coarsely chopped

Spicy Lime Dressing

24 round Paper wrappers

Spicy Sweet and Sour dipping sauce

Spicy Lime Dressing:

3 tbsps fish sauce

Juice of 2 limes

1 to 2 small jalapeno peppers, seeded and chopped

2 ½ tbsps sugar

1. Softened Vermicelli in hot water, cooked until just tender. Rinse under cold water and drained,

cut into 3 inch lengths.

2. Poach the shrimp in boiling water until pink. Remove from heat; drain. Peel and devein the

shrimp and then slice in half lengthwise.

3. Mix Spicy Lime Dressing ingredients together.

4. In a bowl, combine the noodles, carrots, basil, and cilantro.

5. Add the spicy lime dressing and toss lightly to coat.

6. Fill a wide shallow pan with hot water and spread a dish towel out on a work surface.

7. Dip a rice wrapper in the water for about 3 seconds until softened and place on the towel.

8. Place a lettuce leaf on the lower third of the of the rice wrapper.

9. Spoon a scant 1/4 cup of the noodle mixture onto the lettuce, arrange 2 shrimp halves next to

each other, and roll up into a cylinder, tucking in the ends as you go.

10. Place the roll on a platter and cover with a damp towel to prevent it from drying out.

11. Repeat with remaining rice wrappers, noodles and shrimp.

12. Serve with Sweet and Sour Sauce or Peanut sauce for dipping.

CHICKEN WITH CHINESE VEGETABLES

CHICKEN WITH CHINESE VEGETABLES

Makes: 4 Servings

8-10 oz skinless, boneless chicken breasts

1 tsp salt

1.2 egg white, slightly beaten

2 tbsps cornstarch paste

4 tbsps vegetable oil

6-8 small dried shitake mushrooms, soaked in hot water

4 oz canned sliced bamboo shoots

4 oz snow peas

1 scallion, cut into short sections

few small pieces of fresh ginger

1 tsp light brown sugar

1 tbsp light soy sauce

1 tbsp Chinese rice wine or dry sherry

few drops sesame oil

1. Cut the chicken into thin strips, each about the size of an oblong postage stamp.

2. Place in a bowl and mix with a pinch of salt, the egg white and the cornstarch paste.

3. Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30

seconds, then remove with a slotted spoon and keep warm.

4. Add the vegetables and ginger to the wok and stir-fry over high heat for about 1 minute.

5. Add the remaining salt, sugar and chicken. Blend, add the soy sauce and wine or sherry. Stir for

another minute.

6. Sprinkle with sesame oil and serve.

CHICKEN TERIYAKI NOODLES

CHICKEN TERIYAKI NOODLES

Makes: 6 Servings

1lb boneless, skinless chicken breasts, cut into small chunks or slices

2 tbsps teriyaki glaze (homemade or commercial)

2 tbsps vegetable oil

1 small onion, sliced

2 cloves garlic, finely chopped

1 tbsp fresh ginger root, chopped

1 carrot, cut julienne

1 rib celery, cut into julienne

1 zucchini, cut into julienne

½ lb bean sprouts

1 ½ cups chicken stock, dashi or water

3/4 lbs udon noodles or spaghetti

1. In a small bowl, marinate chicken in teriyaki glaze for ½ to overnight in the refrigerator.

2. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok.

3. Add chicken and stir-fry until chicken is browned.

4. Add onions, garlic and ginger and stir fry about 1 minute.

5. Add carrots, celery and zucchini and stir 3 minutes until vegetables just begin to wilt.

6. Add stock and bring to boil. Cook gently 2 minutes until chicken is cooked through and add bean

sprouts.

7. Meanwhile, cook noodles in a large pot of boiling water until almost tender.

8. Drain and add chicken and vegetables.

9. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb

liquid.

10. Taste and adjust with salt and pepper if necessary.

11. Serve in large bowls.

ASIAN CHICKEN

ASIAN CHICKEN

Makes: 4 Servings

2 chicken thighs (about 12 oz in total), boned and skinned

1/4 tsp salt

½ egg white, lightly beaten

1 tsp cornstarch paste

1 green bell pepper

1/4 cup vegetable oil

3-4 dried red chilies, soaked in water for 10 minutes

1 scallion, cut into short sections

few small pieces of fresh ginger, peeled

1 tbsp sweet bean paste or hoisin sauce

1 tsp chili bean paste

1 tbsp Chinese rice wine or dry sherry

2/3 cup roasted cashews

few drops of sesame oil

1. Cut the chicken meat into small cubes, each about the size of a sugar cube.

2. Combine the chicken, salt, egg white and cornstarch paste in a bowl.

3. Seed the bell pepper and cut it into cubes about the same size as the chicken.

4. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute or until the colour

changes.

5. Remove from the wok with a slotted spoon and keep warm.

6. Add the bell pepper, chillies, scallion and ginger and stir-fry for about 1 minute.

7. Then add the chicken, sweet bean paste, chili bean paste and wine or sherry.

8. Blend well and cook for 1 minute.

9. Add the cashews and sesame oil.

10. Serve hot.

MONGOLIAN BEEF

MONGOLIAN BEEF

Makes: 4 Servings

3/4 lb flank steak, think sliced across the grain

2 ½ tbsps cooking oil

2 tbsps minced garlic

10 small dried red chillies

10 green onions, cut into 3 -inch pieces

2 tbsps hoisin sauce

1 tbsp soy sauce

Marinade:

2 tbsps dark soy sauce

2 tbsps Chinese wine or dry sherry

1 tsp cornstarch

1. Combine marinade ingredients in a bowl.

2. Add beef and stir to coat. Let stand for 10 minutes.

3. Place wok over high heat until hot.

4. Add 2 tbsps oil, swirling to coat sides.

5. Add beef and stir-fry until no longer pink, 1 ½ to 2 minutes. Remove meat from pan.

6. Add remaining ½ tbsp oil to wok, swirling to coat sides.

7. Add garlic and chilies; cook, stirring, until fragrant, about 10 seconds.

8. Add green onions and stir-fry for 1 minute.

9. Return meat to wok and add hoisin sauce and soy sauce; cook until heated through.

MANDARIN PANCAKES

MANDARIN PANCAKES

Makes: 16 Servings

2 cups flour

3/4 cup boiling water

2 tbsps sesame oil

1. Place flour in bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly

moistened.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each into a

ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of

sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together.

4. With a rolling pin, roll to make a circle 6 inches in diameter.

5. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent

drying.

6. Place a nonstick frying pan over heat until hot.

7. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the

surface, about 2 minutes on each side.

8. Remove from pan and separate into 2 pancakes on a plate while cooking remaining pairs of

pancakes.

9. Serve pancakes hot.

10. If making ahead, reheat pancakes in a microwave oven or wrap in a dish towel and steam in a

bamboo steamer for 5 minutes.

MU SHU PORK

MU SHU PORK

1/3 cup dried tiger lily buds

4 dried black mushrooms

6 dried cloud ears

2 ½ tbsps cooking oil

2 eggs, lightly beaten

1 tsp minced garlic

½ lb boneless pork, julienned

4 cups finely shredded cabbage

1 small carrot, cut into 1-inch slivers

2 green onions, cut into 1-inch slivers

½ cup chicken broth

2 tbsps soy sauce

1 tbsp Chinese rice wine or dry sherry

1 tsp sesame oil

1 ½ tsps cornstarch dissolved in 1 tbsp water

about 16 Mandarin pancakes, heated

Hoisin sauce

1. In separate bowls, soak lily buds, mushrooms and cloud ears in warm water covered until

softened, about 20 minutes; drain.

2. Cut hard knobby ends off lily buds; tie each bud into a knot. Discard mushroom stems.

3. Thinly slice mushroom caps and cloud ears.

4. Place a non-stick frying pan over medium heat until hot.

5. Brush with ½ tsp cooking oil.

6. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute.

7. Turn over and cook for 5 seconds; remove from pan.

8. Repeat with ½ tsp oil and remaining egg. Cut into 1/4-inch-wide strips.

9. Place a wok over high heat until hot.

10. Add remaining cooking oil, swirling to coat sides.

11. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds.

12. Add pork; stir-fry until lightly browned, about 2 minutes.

13. Add lily buds, mushrooms, cloud ears, cabbage, carrot, green onions and broth.

14. Stir-fry until vegetables are tender-crisp, about 2 minutes.

15. Stir in soy sauce, wine and sesame oil.

16. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

17. Toss in egg strips and mix well.

18. Place meat-vegetable mixture on a serving plate.

19. Place Mandarin pancakes and a small bowl of hoisin sauce along side.

20. To eat, spread a small amount of hoisin sauce and about 3 tbsps of meat-vegetable mixture on

pancake.

21. Wrap like a burrito.

LEMON CHICKEN

LEMON CHICKEN

Makes: 4 Servings

Marinade:

2 tbsps oyster-flavoured sauce

1 tbsp cornstarch

4 boneless, skinless chicken breast halves

Sauce:

1/3 cup lemon juice

1/4 cup honey

2 tbsps chicken broth

2 tsps soy sauce

1 tsp grated lemon peel or orange peel

cooking oil for deep-frying

cornstarch

1 egg, lightly beaten

2 tsps cornstarch dissolved in 1 tbsp water

3/4 cup Japanese - style bread crumbs (panko)

½ cup diced honeydew melon

½ cup diced cantaloupe

1. Combine marinade ingredients in a bowl.

2. Place chicken between waxed paper: pound to an even thickness.

3. Add chicken to marinade and stir to coat. Let stand for 10 minutes.

4. Combine sauce ingredients in a small saucepan.

5. In a wok or 2-quart saucepan, heat oil for deep-frying to 350F.

6. Dip chicken in cornstarch; shake to remove excess.

7. Dip into egg and, drain briefly, then coat with bread crumbs.

8. Deep-fry chicken, turning once, until golden brown, 3 to 4 minutes on each side. Remove with a

slotted spoon; drain on paper towels.

9. Cook sauce over medium heat, stirring, until it simmers.

10. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

11. Add diced melons; cook until heated through.

12. To serve, cut chicken into bite-sized pieces.

13. Pour sauce on top.

SWEET AND SOUR ASIAN DELIGHT

SWEET AND SOUR ASIAN DELIGHT

Makes: 4 Servings

12 oz lean chicken OR beef OR pork

1/4 tsp salt

½ tsp ground peppercorns

1 tbsp Chinese rice wine or dry sherry

1 can (4 oz) bamboo shoots

2 tbsps all-purpose flour

1 egg, lightly beaten

vegetable oil, fro deep frying

Sauce:

1 tbsp vegetable oil

1 garlic clove, finely chopped

1 scallion cut into short sections

1 green bell pepper, seeded and diced

1 fresh red chili, seeded and cut into fine strips

1 tbsp light soy sauce

2 tbsps light brown sugar

2-3 tbsps rice vinegar

2-3 tbsps tomato paste

½ cup basic broth or water

1. Cut the chicken/pork/beef into small bite sized cubes and place in a shallow dish.

2. Add the salt, peppercorns and rice wine or dry sherry and marinate for 15-20 minutes.

3. Drain the bamboo shoots and cut them into small cubes the same size as the chicken/beef/pork.

4. Dust the chicken/beef/pork with flour; dip in the beaten egg and coat with more flour.

5. Heat the oil in a preheated wok and stir-fry the chicken/pork/beef in moderate hot oil for 3-4

minutes, stirring to separate the pieces. Remove and drain.

6. Reheat the oil until hot, return the chicken/beef/pork to the wok and add the bamboo shoots. Fry

for about 1 minute, or until the chicken/beef/pork is golden. Remove and drain well.

7. To make the sauce, heat the oil in a clean wok or frying pan and add the garlic, scallion, green

bell pepper and red chili.

8. Stir-fry for 30-40 seconds, then add the soy sauce, sugar, rice vinegar, tomato paste and broth or

water.

9. Bring to a boil, then add the chicken/beef/pork and bamboo shoots.

10. Heat through and stir to mix, then serve.

SHREDDED CHICKEN WITH CELERY

SHREDDED CHICKEN WITH CELERY

Makes: 4 Servings

10 oz skinless, boneless chicken breasts

1 tsp salt

½ egg white, lightly beaten

2 tsps cornstarch paste

2 cups vegetable oil

1 celery heart, cut into fine strips

1-2 fresh red chilies, seeded and cut into fine strips

1 scallion, cut into fine strips

few strips of fresh ginger, cut into fine strips

1 tsp light brown sugar

1 tbsp Chinese rice wine or dry sherry

few drops of sesame oil

1. Using a sharp knife, thinly shred the chicken. In a bowl, mix together a pinch of the salt, the egg

white and the cornstarch paste. Stir in the chicken.

2. Heat the oil in a preheated wok, add the chicken and stir to separate the shreds.

3. When the chicken turns white, remove with a strainer and drain. Keep warm.

4. Pour off all but 2 tbsps of the oil.

5. Add the celery, chillies, scallion and ginger to the wok and stir-fry for 1 minute.

6. Add the chicken, remaining salt, sugar and rice wine or dry sherry.

7. Cook for 1 minute, then add the sesame oil. Serve hot.

SEAFOODS CASSEROLE

SEAFOODS CASSEROLE

abalone

sea cucumbers

shrimp colloid

shrimp meat

dried mushrooms

sea clam meat

fresh scallops

black moss

broccoli

salt

prickly ash

bean powder

water chestnut powder

1. Scald the broccoli in boiling water until it is done, then place it at the bottom of a casserole.

2. Scald the abalone, sea cucumbers, shrimp meat, dried mushrooms, sea clam meat, shrimp

colloid, scallops, black moss in boiling water, then drain off water, mix them up with the paste

made from salt, bean powder and prickly ash, put them on the broccoli, place the abalone, scallops

at the top.

3. Heat the casserole on a stove, when boiling, pour in peanut oil