Chinese Foods Recipes
| Hot and Sour Soup |
6 ounces pork tenderloin, julienned
2 teaspoons soy sauce
1 teaspoon sesame seed oil
1 teaspoon tapioca starch (or cornstarch)
1/2 cup bamboo shoots
2 Tbsp black fungus (Wood Ear)
(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
small handful dry lily buds)
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
1 teaspoon salt
1 teaspoon granulated sugar
2 tablespoons soy sauce
2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
1 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
2 green onions, finely chopped
white pepper to taste (no more than 1 tablespoon)
hot chili oil, to taste, optional
1 teaspoon sesame oil
Cut the pork into very thin strips. Mix marinade ingredients and marinate pork for 20 minutes.
Cut bamboo shoots into thin strips. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
Bring the water to a boil. When it is boiling, add the pork and the vegetables. Stir in the salt, sugar, soy sauce and vinegar.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. Remove from the heat and stir in the sesame oil. Serve hot.
(This dish can be prepared ahead of time and frozen. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired
| Hunan Lamb |
1 pound lamb, boneless
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
3 tablespoons vegetable oil for stir-frying, or as needed
2 large leeks
3 to 4 red hot chili peppers, as desired
2 slices ginger (enough to make 2 teaspoons minced)
2 teaspoons rice vinegar
1 teaspoon sugar
1/4 cup water
1 tablespoon cornstarch dissolved in 4 tablespoons water
Salt, to taste
Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes.
While the lamb is marinating, prepare the vegetables. Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger.
Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside.
Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok.
Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes).
Give the sauce and the cornstarch and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and add the cornstarch slurry, stirring quickly to thicken.
Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve hot
| Mnago Pudding |
2 envelopes unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.
Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.
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