Chinese Fried Rice

6  slices bacon slices -- chopped

2 1/2  cups cooked rice -- cold

2 tablespoons   soy sauce

2 eggs -- slightly beaten

3/4  cup chopped onions

1/2  cup green peppers -- chopped

1/2  cup celery -- chopped

1/2  cup small shrimp -- cooked

In a skillet, cook bacon until brown, but not overly crisp. 

Remove bacon, pour off all but 4 tablespoons of fat. 

In fat, saute onions, peppers, and celery until limp. Add cooked rice and saute the rice until it browns. 

Add eggs, soy sauce, and shrimp, if desired. 

Saute for 5 minutes more. 

Add more soy sauce to taste.

DISCOVER OUR REUSABLE BEVERAGE CONTAINERS

Treat yourself Ladies with this refined lingerie

Give your wife a gift that will make you ( and her !) happy!

Chicken Wings in Five Spice

DISCOVER OUR REUSABLE BEVERAGE CONTAINERS

12 Chicken wings -- whole

1  cup Water-chestnut flour

4  cups Peanut oil for deep-frying

Marinade:

     

1/2  teaspoon Freshly grated ginger

1/8  cup Light soy sauce

1/8  cup Dry sherry or Chinese rice -- wine

1/2  teaspoon Five-spice powder

Cut each wing into 3 logical pieces.  S

ave the tips for soup and use only the 2 meatier parts for this recipe. 

Prepare the marinade and marinate the wing pieces for 1/2 hour. 

Drain and toss in the water-chestnut flour.  

Deep-fry at 360 F until golden brown, about 5 minutes.

Shrimp Sauce Mixed Vegetables and Shredded Chicken

For 4

2 cups Mung bean sprouts

8  Nami dried black mushrooms

1  large Green bell pepper

1/2 Stewed chicken breast

8   Green onions

1   teaspoon Fresh ginger root

2   tablespoons   Peanut oil

3/4  cup Rich chicken stock

1  tablespoon Medium sherry

1/2  teaspoon Sugar

1/2  teaspoon Shrimp sauce

1    teaspoon 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.

DISCOVER OUR REUSABLE BEVERAGE CONTAINERS

Chinese Dry Marinade

For 1

3 tablespoons Brown sugar

1 1/2 teaspoons Paprika

1  teaspoon Salt

3/4  teaspoon Monosodium glutamate

3/4  teaspoon Ground tumeric

1/4  teaspoon Celery seed

1/4  teaspoon Dry mustard

Combine ingredients and use for marinade for spare ribs and pork.

DISCOVER OUR REUSABLE BEVERAGE CONTAINERS

Chicken Curry Kabobs on Rice

For 6

1/2  cup Yogurt -- plain

1/4  teaspoon Curry powder

1/4  teaspoon Ginger

1 1/2  pounds Chicken breast

3 cups Rice -- cooked

2 Green onions -- sliced

1 teaspoon Garlic -- minced

1/4  teaspoon Chili powder

1/4  teaspoon Salt

6 Skewers

1 Tomato, large -- chopped Parsley

Mix yogurt, garlic and spices. 

Marinate in refrigerator at least 6 hours, turning occasionally.

Soak bamboo skewers for 1 hour. 

Drain and discard marinade. 

Thread chicken on skewers. 

Cook 8 to 10 minutes on grill, turning twice. 

Toss rice with tomato and green onions. 

Serve skewers over rice.

DISCOVER OUR REUSABLE BEVERAGE CONTAINERS

Beef Chow Fun

For 6

10 each Chow Fun Noodles

1 pound Beef flank steak -- sliced across the grain

MARINADE

1 tablespoon Dark soy sauce

1 tablespoon Cornstarch

1 each Egg white

1 tablespoon Peanut oil

ADDITIONAL

7 tablespoons Peanut oil for pan-frying

2 each Cloves garlic -- chopped fine

1 each  Slice ginger -- cut julienne

1 tablespoon Fermented black beans (dow -- see), rinsed

1 tablespoon Dry sherry

1/2  medium  Yellow onion -- peeled and

1/2  each Green sweet bell pepper -- cored & cut julienne

SAUCE

1/4  teaspoon MSG (opt)

1    tablespoon Dark soy sauce

1/4  teaspoon Sugar

1    tablespoon Dry sherry

1    Pinch White pepper

1    Tablespoon    Oyster sauce

FINAL

1 cup Fresh bean sprouts

Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide.  

Slice the meat and mix the marinade.  

Marinate the meat for 15 minutes.  

Heat the wok and add 2 T of the peanut oil.  

Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. 

Remove to the serving platter and set aside.  

Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger.  

Chow for a moment and add the rinsed black beans and the sherry.  

In this chow the onion and green pepper, just until very hot.  

Remove to the serving platter.  Heat the wok a third time and add 2 T of the peanut oil and the meat.  

Chow on one side only until it begins to brown.  

Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot.  

Add the bean sprouts, toss just a minute or so and serve.  

Garnish with Chinese parsley.

DISCOVER OUR REUSABLE BEVERAGE CONTAINERS

ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE

 Amount  Measure  Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2                    Chicken thighs

  12      medium        Asparagus spears

   3      tablespoons   Peanut or corn oil

                        -----MARINADE-----

   1      tablespoon    Dry sherry

   1      teaspoon      Cornstarch

   2      teaspoons     Thin soy sauce

   1      pinch         Sugar

                        -----SAUCE-----

   2      teaspoons     Fermented black beans

   3    Cloves garlic -- minced

     1/2  teaspoon      Brown sugar

   2      teaspoons     Black soy sauce

     3/4  cup           Chicken stock

                        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.