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Chinese Stir Fry

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Cuisine : Chinese
Category : Non Vegetarian
Course : Side Dish

Chinese Stir Fry

Chinese Cuisine Side Dish
Ingredients:

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>>> Part 1 of 3...

Responding to: Andy or Beth

AB> I need some Chinese recipes. For instance, beef & broccoli (or snow
AB> peas, etc.), sweet & sour shrimp, kung pao chicken and chicken fried
AB> rice. Could anybody help me?

Here's a collection of recipes. Some of those for which you asked are
included.

Broccoli (or Asparagus) & Beef No. 2803 Yields 4 Servings

2 Lb Broccoli or Asparagus SAUCE:
1/2 Lb Beef Steak, Sliced 1/2 Cup Beef Stock
Thin Across the Grain 1 Tbls Light Soy Sauce
2 Tbls Light Soy Sauce 1 Tbls Dow See (Fermented
1 Tbls Dry Sherry Oriental Black Beans)
1/4 tsp Fresh Ginger, Grated 1 Pinch Sugar
- Peanut Oil
2 Cloves Garlic

Break the florets off the broccoli stalks.
Cut the stalks (or asparagus stalks) into 1/2" thick slices.
Combine the soy sauce, sherry and ginger.
Marinate the beef in the mixture.
Place about 1 tablespoon of peanut oil in a hot wok or large skillet.
Drain the beef.
Add to the wok.
Don't turn the meat, just allow it to cook until lightly browned on one side.
Remove from the wok.
Set aside - keep warm.
Add another tablespoon of peanut oil to the wok.
Add the garlic, broccoli (or asparagus).
Stir fry, covered, over high heat, until barely done (about 6 minutes).
The vegetable should still be crunchy.
Return the beef to the wok.
Combine the sauce ingredients.
Add the sauce to the wok.
Stir until the sauces blend.
Serve at once.

Chinese Pork & Peppers No. 1760 Yields 2 Servings

2 Cups Onion, Chopped 1 Tbls Ginger
2 tsp Canola Oil 1/4 tsp Hot Red Pepper Flakes
1 Clove Garlic 3 Tbls Dry Sherry
8 oz Pork Tenderloin 1 Tbls Soy Sauce
4 Cups Red, Yellow & Green 2 Tbls Water
Bell Peppers, Sliced 1 Tbls Cornstarch
Thin 1/2 Cup Beef Broth (salt free)
1 Cup Mushrooms, Sliced

Stir fry the onions in a non-stick skillet or wok.
Mince the garlic and add to the wok.
Trim the fat from the tenderloin and cut into 2" or 3" long strips, 1/4"
wide.
Add to the pan and stir fry until browned on both sides.
Wash, trim, seed and slice the bell peppers into 1/4 " wide strips.
Grate the ginger.
Add the mushrooms, ginger, bell pepper strips, hot red pepper flakes, sherry
and soy sauce.
Stir fry until the mushrooms begin to soften.
Stir 1 tablespoon of water into the cornstarch to make a paste.
Stir in the remaining water and the beef broth.
Add to the wok.
Cook over low heat, stirring, until the mixture thickens.
Serve hot.

Chinese King Crab w/Mushrooms & Snow Peas No. 498 Yields 4 Servings

1/4 lb snow pea pods 1/2 tsp white pepper
3 tbls peanut oil 1 tbls cornstarch, dissolved
1 clove garlic, crushed in
3/4 lb king crab meat, frozen 1/2 cup cold water
3/4 lb mushrooms, thinly slcd 1/2 tsp ginger, ground
1 cup Poultry Stock 2 scallions, minced

Steam snow pea pods for 5 minutes.
Place in bottom of serving dish and keep warm.
Heat oil in a large skillet until very hot but not smoking.
Add garlic.
Saute until golden.
Remove.
Add crab meat.
Toss, cooking for 1 minute.
Stir in mushrooms.
Cook for 1 minute more.
Add stock and pepper.
Bring to a boil.
Add cornstarch mixture.
Cook, stirring, until sauce thickens.
Pour over snow pea pods.
Sprinkle with ginger.
Toss to mix.
Sprinkle with scallions.
Serve hot with cooked brown rice.

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