Chinese Fried Rice Recipe

Chinese Fried Rice

Ingredients
* 2 eggs
* 1 teaspoon MSG (optional)
* 1/8 teaspoon groung white pepper
* 1/4 cup soy sauce
* 4 cups cooked rice
* 4 scallions, chopped, including green ends
* 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
* diced carrots and peas (optional)
* 1 slice ginger, minced
* 1 clove garlic, minced
* 1/4 cup sliced mushrooms (optional)
* 1/4 cup vegetable oil

How to Cook
1. Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten.
2. Heat wok or pan hot and dry. Add the oil. 
3. Brown the garlic and ginger slightly, then add the rice. 
4. Cook for 2−3 minutes, stirring to break up lumps and coat with oil. 
5. Add the rest of the ingredients except the egg mixture. 
6. Fry and stir constantly until thoroughly mixed. 
7. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. 
8. Cook about 2 minutes, stirring constantly. Serve while hot.

Spring Rolls Recipe

Spring Rolls Recipe

Ingredients
* 1 lb. chinese cabbage (Napa)
* 2 stalks celery
* 1/2 lb. cooked shrimp
* 1/2 lb. cooked pork or chicken livers
* 10 water chestnuts
* 1/3 cup bamboo shoots
* 1 tsp. salt
* 1 tsp. sugar
* Liberal dash pepper
* 1/2 tsp. light soy sauce
* 1/4 tsp. sesame oil
* 1 beaten egg
* 10 egg roll skins
* 3 cups oil


PREPARATION
1. Boil cabbage and celery until very tender. 
2. Drain and squeeze out excess water. 
3. Shred very fine and set aside to drain further. 
4. Parboil shrimp and fry or bake pork. Mince both. 
5. Shred water chestnuts and bamboo shoots.
6. Mix all ingredients but egg together.
7. Beat egg. Wrap filling in egg roll skins and seal with egg.

HOW TO COOK
1. Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. 
2. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) 
3. When cool, drop again into hot oil and fry until golden brown.
Makes 10.

COOKING TIPS
The two−stage deep frying method is actually a professional Chinese chefs' secret. 
It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

Chinese Crullers Recipe (You Tiao)

Chinese Crullers (You Tiao)

Ingredients for Chinese Crullers (You Tiao):  
* 1 teaspoon salt 
* 3/4 teaspoon alum
* 1 teaspoon baking soda
* 3/4 teaspoon ammonium bicarbonate
* 7/8 cup water
* 2 cups all purpose flour
* 8 cups oil for deep-frying

How to Make Chinese Crullers: 
1. Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. 
2. Add water and stir until thoroughly dissolved. Add flour. 
3. Stir with chopsticks to make the dough soft and smooth. 
4. Knead the dough until it is elastic. Cover and let stand at least 4 hours. 
5. Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide.
6. Sprinkle with a little flour. 
7. Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. 
8. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces). 
9. Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces.
10. Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long. 
11. Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. 
12. Remove and drain. Repeat with other strips. 
13. May be prepared in advance and refrigerated or frozen. 
14. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes. 

Char Kway Teo Recipe

Char Kway Teo is a popular street hawker's made with chow fun or rice noodles

Ingredients for Char Kway Teo:
* 2 tablespoons peanut oil
* 2 eggs, beaten
* 3 small onions, sliced in thin rings
* 3 to 4 fresh red chilies, seeded and minced
* 2 cloves garlic, chopped
* 3 Chinese sausages (lap cheong), thinly sliced
* 1/2 pound small shrimp, sliced
* 1 cup mung bean sprouts
* about 3/4 pound fresh rice noodles (chow fun)
* 2 to 3 tablespoons soy sauce
* 1 tablespoon soy sauce
* 2 scallions, cut into 1/2 inch lengths

How to Cook Char Kway Teo:
1. Heat 2 teaspoons oil in a wok over medium heat. Add eggs and scramble. Remove.
2. Heat remaining oil over medium-high heat. Add onions and stir-fry until they start to brown. 
3. Add chiles, garlic, and Chinese sausages and stir-fry until fragrant. 
4. Add shrimp and stir-fry until barely pink.
5. Increase heat to high. Add bean sprouts, rice noodles, soy sauce, and oyster sauce.
6. Stir-fry until bean sprouts wilt.
7. Add scrambled eggs and reheat, tossing to mix. Sprinkle with scallions. 
Yield: about 4 cups
*You should use fresh rice noodles (chow fun) that are available at Asian markets.
However, you can substitute dried broad rice noodles known in Thai and Vietnamese markets as banh pho. 

Chinese Chicken Wings Recipe

Chinese Chicken Wings

Ingredients for Chinese Chicken Wings
* 3 dozen chicken wings
* 3 cups water
* 1 cup soy sauce
* 1 tbsp. sugar
* 1/2 cup oil
* 1/2 cup oyster sauce
* 1/2 cup white wine

How to Cook Chinese Chicken Wings
1. Mix all ingredients together except for chicken wings.
2. Preheat oven to 350F.
3. Place chicken wings in baking dish and pour over mixture.
4. Bake for 30 minutes.
5. Serve with plenty of napkins.

Chinese Tofu Stir-Fry Recipe

Chinese Tofu Stir Fry

Ingredients for Chinese Tofu Stir-Fry:
* 1 Tbs. plus 1 tsp. oil  
* 1 clove garlic, crushed  
* 13 ounces firm tofu, drained and cut into 3/4 inch cubes  
* 4 shallots or green onions, chopped  
* 1/4 Chinese cabbage, shredded  
* 1 red bell pepper, thinly sliced  
* 1 tomato, diced  
* 1 Tbs. plus 1 tsp. soy sauce  
* 1/4 cup Hoisin sauce  
* 1/3 cup plus 3 Tbs. fresh bean sprouts 

How to Cook Chinese Tofu Stir-Fry 
1. Heat oil in a frying pan over a moderate to high heat. 
2. Sauté garlic; add tofu and cook for about 5 minutes, or until crispy. 
3. Add shallots or green onion, cabbage, red bell pepper, and tomato to pan; cook 3-4 minutes over high heat. 
4. Stir in soy sauce and Hoisin sauce. 
5. Top with fresh bean sprouts and serve with rice.

Prep: 10 min, Cook: 10 min. 

Lo Mein Chinese Noodle Recipe

Lo Mein

Ingredients for Lo Mein
* 4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained
* 12 oz. diced cooked meat (beef, chicken, pork ... any)
* 1 package frozen French−style green beans, thawed
* 2 cups fresh bean sprouts
* 3 scallions, chopped
* 1 slice ginger, shredded
* 1 clove garlic, minced
* 1 teas. MSG (Accent)
* 1 teas. sugar
* 1/4 cup soy sauce
* 3/4 cup vegetable oil
* 1/4 teas. sesame oil
* 2 Tbls. sherry

How to Cook Lo Mein
1. Mix together MSG, sugar, and soy sauce. Set aside.
2. Heat wok or pan hot and dry. 
3. Add just 3 tablespoons of the vegetable oil and all the sesame oil. 
4. Put in ginger and garlic to brown first, then all the other vegetables.  
5. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. 
6. Turn off heat. Remove vegetables, and drain; discard these juices. 
7. Set drained vegetables aside.
8. Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. 
9. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes.
10. Add your choice of meat and reserved vegetables; mix thoroughly. 
11. Add reserved soy sauce mixture and stir until noodles become one even color. Serve.

Peking Duck Recipe

Peking Duck Served

Peking Duck Whole

Ingredients for Peking Duck
* One whole duck
* Honey Water or Sherry

Serving
* Mandarin Pancakes
Serving Sauce:
* Hoisin Sauce with scallion

How to Cook Peking Duck
1. Loosen the skin from the duck by massaging it, pulling the skin away where possible.
2. Blanch the duck for a couple of minutes.
3. Hang it up to dry for 4 hours, then baste it with sherry or with honey−water 1/2 and 1/2 mixture. 
Hang it up again to dry for 4 hours.
4. Roast duck using the following times and temperatures:
   30 min. at 375F, then
   1 hour at 250F, then
   30 min at 400F

Changing the oven temperature makes a vast difference.

To Serve
1. Slice off skin and cut it into 1"x2" pieces. 
2. Cut meat into similar−sized pieces. 
3. Provide 2" scallion lengths (green and white part), hoisin sauce (canned or bottled), and mandarin pancakes. 
4. Each diner rolls a bit of meat, a bit of skin, and a scallion length into a pancake that has been spread with about a teaspoon of hoisin sauce with the scallion and eats with fingers

Hunan Beef Recipe

Hunan Beef

Hunan Beef Ingredients
* 2 cups broccoli florets
* 2 tablespoons cooking oil
* 2 teaspoons minced garlic
* 4 small dried red chilies
* 1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
* 2 tablespoons soy sauce
* 2 teaspoons cornstarch
* 1 tablespoon Chinese rice wine or dry sherry
* 3/4 pound flank steak, thinly sliced across the grain
Sauce:
* 3 tablespoons Chinese black vinegar or balsamic vinegar
* 1 tablespoon soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 2 teaspoons sugar
* 2 teaspoons chili garlic sauce
* 1 teaspoon sesame oil

How to Cook Hunan Beef
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.