| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
This one's from The Gourmet Chinese Regional Cookbook by Calvin
and Audrey Lee.
Chicken with Szechwan Chili Paste
8 Chinese black mushrooms
3/4 pound boned chicken
1 tbsp. dry sherry
1 egg white
1 tbsp. cornstarch
2 tbsp. chili paste with garlic
1/4 cup water
1 tbsp. light soy sauce
1 cup peanut oil
1 cub shredded bamboo shoots
1 tbsp. shredded gingerroot
1/2 cup shredded carrots
1 tsp. crushed red pepper
1 tbsp. cornstarch mixed with 3 tbsp. water
1 tsp. sesame oil
Preparation.
Soak the mushrooms in water for 30 minutes or until soft. Remove
the tough stems and shred the mushrooms.
Shred the chicken and marinate in the sherry, egg white, 1/2 tsp.
of the sugar and the cornstarch.
In a small bowl combine the chili paste, water, soy sauce, and the
remaining sugar. Set aside.
Cooking.
Heat a wok or skllet over high heat until a drop of water immediately
sizzles into steam. Maintain high heat throughout the cooking process.
Add the peanut oil Just before the oil begins to smoke add the
chicken and stir for 45 seconds or until the chicken turns light
brown. Remove the chicken.
Drain off all but 2 tbsp. of the oil. Reheat the pan. Just before
the oil begins to smoke add the bamboo shoots, mushrooms, gingerroot,
carrots and red pepper. Stir fry for 1 minute. Add the chili paste
mixture. Stir and cook for l minute. Add the chicken and stir
fry for l minue. Lightly thicken the sauce with the cornstarch mixture
as needed. Stir in the sesame oil and serve.
Yield: 2-3 servings.
Flo
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1852.1 | Ketchup is derived from the Chinese words for | POCUS::FCOLLINS | Tue Feb 13 1990 19:59 | 34 | |
Here's another that I graded excellent.
Szechwan Shrimp
1 pound of shrimp
1 tbsp. chili paste with garlic
1 tbsp. ketchup
1 tbsp. dark soy sauce
1 tbsp. peanut oil
1/2 tsp. salt or to taste
8 scallions, chopped into 1/4 inch lengths
1/4 cup finely minced gingerroot
1 tsp. crushed red pepper
1 tbsp. minced garlic
1 tbsp. dry sherry
1 tsp. sugar
Preparation
Shell and devein the shrimp. Wash, drain and pat dry with paper
towels. In a bowl mix the chili paste, ketchup and soy sauce.
Cooking
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add the oil and salt. Just before the oil
begins to smoke, add the scallions, gingerroot, red pepper, and
garlic. Stir until the odor of the garlic has become pungent and
the scallions have turned dark green. Add the shrimp and stir fry
for 1 to 2 minutes until the shrimp have become firm and pink.
Add the sherry and sugar. Stir for 30 seconds. Add the chili paste
mixture. Stir for about 1 minute until the sauce thickens somewhat.
Yield 3-6 servings
Flo
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| 1852.2 | Say goodnight Flo - Goodnight | POCUS::FCOLLINS | Tue Feb 13 1990 20:07 | 34 | |
While I'm on a roll, here's another.
Hunan Family Style Eggplant
2 tbsp. chili paste with garlic
2 tsp. dark soy sauce
1 tsp. light soy sauce
1 tbsp. white rice wine vinegar
1 tsp. sugar
1/4 tsp. salt or to taste
1 lb. eggplant
1/2 cup peanut oil
1 tbsp. dry sherry
1 tbsp. crushed red pepper
1/4 cup water
Preparation
In a bowl combine the chili paste, soy sauces, vinegar, sugar, and
salt. Leaving the skin on, cut the eggplant into 1 inch cubes.
Cooking
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Maintain high heat throughout the cooking process.
Add the oil. Just before the oil begins to smoke, add the eggplant,
sherry, and red pepper. Stir fry for 3 minutes or until the eggplant
is slightly brown and soft. Add the water. Cover and cook for
2 minutes or until tender. Remove the cover, add the chili paste
and soy sauce mixture. Stir until the sauce has reduced slightly.
Yield 4-8 servings
Flo
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