Chinese Foods Recipes

4 dried black mushrooms 1 leaf bok choy 1 green onion 1 slice ginger 1/2 pound ground pork 1 tablespoon dark soy sauce 1 teaspoon sesame oil 1 teaspoon granulated sugar Pinch of salt 1 egg, lightly beaten 3 cups oil for deep-frying, or as needed 48 wonton wrappers, or as needed Water, as needed

Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon. In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt. Sponsored Links LowCarbCare Pork Rinds Low Carb Gram's Gourmet Pork Rinds Cheddar, Cinnamon & More www.lowcarbcare.com Add the lightly beaten egg and the vegetables. This is the wonton filling. Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to seal (if you haven't made wontons before, see photo instructions on filling wontons). Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy. Serve with Sweet and Sour Sauce or red rice wine vinegar.

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1 lb flank steak 1 teaspoon salt 1 egg white 1 tablespoon cornstarch 1/2 cup preserved red ginger, julienne 1/4 cup fresh red pepper, julienne 1 scallion, julienne 1 tablespoon sesame seed oil Sauce: 2 tablespoons hoisin sauce 1 tablespoon dark soy sauce 4 tablespoons chicken stock 1 teaspoon cornstarch Other: 2 to 4 cups oil for deep-frying 1 tablespoon oil for stir-frying

Trim fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide. Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in work Deep-fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl. Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef. Stir-fry 30 seconds. Add sesame seed oil. Stir-fry quickly until thoroughly heated. May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.

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1 pound fresh medium shrimp, peeled and deveined 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon cornstarch 1/2 pound Chinese egg noodles, or Italian fettucine or linguini 1 teaspoon sesame oil 1 red bell pepper 6 ounces snow peas 1 cup baby carrots 2 1/4-inch slices ginger Hot and Sour Sauce 3/4 cup chicken broth 2 tablespoons red wine vinegar 2 tablespoon ketchup 1 tablespoon granulated sugar 2 tablespoons light soy sauce 1 tablespoon cornstarch dissolved in 4 tablespoons water 4 tablespoons oil for stir-frying

Rinse the shrimp under warm running water. Cut in half lengthwise if desired. Add the rice wine or sherry and cornstarch. Marinate the shrimp for 15 minutes. Fill a large pot of water with enough water to cover the noodles. Bring to a boil. Add the noodles and boil for 5 minutes. Drain, run under cold water, and drain again. Toss with 1 tablespoon sesame oil.Cut the red bell pepper in half, remove the seeds and cut into 1-inch strips. Blanch the snow peas and carrots briefly in boiling water until they turn a bright color. Submerge in ice cold water, remove and drain thoroughly. Mince the ginger. In a small bowl or measuring cup, mix together sauce ingredients and set aside. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok. Heat 2 tablespoons oil. When the oil is hot, add the carrots. Stir-fry for a minute, then add the snow peas. Stir-fry for another minute, then add the red bell peppers. Push the vegetables up to the side of the wok. Add the sauce in the middle. Heat to boiling, then add the noodles and shrimp. Mix everything together. Heat through and serve hot

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