A to Z Recipes
Newsletter

SUKIYAKI

~Submitted by Anita, Battle Ground, WA

Printed from COOKS.COM, but this is the same recipe that was attached to a bottle of soy sauce back in about 1970. A real keeper.

2 tbsp. peanut oil or butter
1 1/2 lbs. fillet of beef or sirloin, cut in very thin slices, across the
grain
1 c. celery, sliced diagonally in 1 inch pieces
2 onions, sliced thin
1 bunch green onions, cut in 2 inch lengths (tops and all)
1 c. mushrooms, sliced
1/2 lb. fresh spinach, thinly sliced
1 (8 1/2 oz.) can bamboo shoots, drained, sliced thin

SUKIYAKI SAUCE:
1/2 c. beef broth or bouillon
1/2 c. soy sauce
1 tbs sugar

Prepare all ingredients, arrange attractively on large platter. Blend together stock, soy sauce and sugar. Prepare sukiyaki at the table, using chafing dish, electric skillet (use 260 degree setting), or wide iron skillet. Heat oil, put in 1/3 of meat, brown slightly. Pour 2/3 sauce over meat; then add separately 2/3 each of the vegetables, keeping them separated while cooking (7 to 8 minutes). Add another 1/3 meat; cook 2 additional minutes. Serve directly into salad size plates or bowls. Replenish skillet with balance of fresh ingredients; proceed with cooking for additional servings. Add sauce as needed for moistness. Makes 6 servings.


RAMEN NOODLE SOUP

~Submitted by Nancy F., Sacramento, CA

Ingredients:

1 package ramen noodle soup, oriental flavor
4 ounces meat of your choice, sliced thin
1 can (10 ounces) mixed stir fry vegetables, drained, rinsed and drained again
1/4 teaspoon Cayenne pepper, or to taste
1/4 teaspoon granulated garlic
1 teaspoon Szechwan seasoning, or to taste
4 cups fresh water
1 to 4 green onions, for garnishing, sliced into 1/4-inch rounds, optional

Instructions:

Place 4 cups water into a medium saucepan and bring to a boil. Meanwhile, breakup noodles in their package, open and remove seasoning packet; set aside.

When water boils, place noodles and meat in the pan and cook for about 10 minuets or until noodles are tender.

Empty can of vegetable into soup, stir and cook for 1 more minute. Open seasoning packet, sprinkle contents into soup and stir again.

Serve with sliced green onions over the top of the soup, if desired.

Serves 2.


CHINESE JUNK

~Submitted by Angelique, TX

1 3lb. chicken, cooked and boned
1 cup chopped onion
1 cup chopped celery
1 can cream chicken soup
1 can cream mushroom soup
1 #2 can bean sprouts (Use fresh)
4 TB soy sauce
1 cup chicken broth
2 #2 cans Chinese noodles
1 cup cashew nuts

Combine everything but the noodles and nuts. Reserve small amount of noodles and nuts: add remaining to mixture: place in casserole. Bake 45 minutes at 350. Place reserved noodles and nuts on top and return to oven for additional 15 minutes. serves 8 to 10 you can add a can of mushrooms if you want to. You can also serve it on a little cooked rice.


FRIED NOODLES WITH SHREDDED CHICKEN

~Submitted by Pat, Auburn, WA

1/2 tsp Accent*
6 oz. egg noodles
1 tsp cornstarch in 3 tsp water
1/4 cup finely diced onion
4 Tbsp soy sauce
1/4 cup finely diced celery
2 tsp sherry or rice wine
2 tsp salt and dash of sugar
1/2 cup shredded cabbage or bean sprouts
4 oz. cold shredded chicken or lean pork
5 Tbsp. peanut oil or salad oil

Boil noodles until they are soft but not sticky (about 5 minutes). Drain and rinse with cold water. Rub cornstarch solution into the meat and marinate for 10 minutes.

Place noodles in a large bowl, separating them somewhat. Pour 2 Tbsp hot boiling oil over them to coat and put them in heated frying pan. Stir and fry for 4 minutes until light brown and crisp. Remove pan from heat and drain noodles.

Saute meat, cabbage, celery and onions. Stir in sauce of soy sauce, sherry, salt, sugar and Accent. Stir-fry until meat is tender. Add water, mix with cornstarch, bring to boiling point. Pour mixture over noodles.

* Monosodium Glutamate (can be omitted)

Source: "Chinese Recipes", Fortune Publishing Co, Hong Kong, 1964


CHINESE ALMOND COOKIES

~Submitted by Lillian, FL

Bake at 325 degrees for 15 minutes

Makes 4 dozen cookies

1/3 cup butter, softened
1/3 cup vegetable shortening
½ cup sugar
1 ½ cups sifted all-purpose flour
1 ½ tsp. baking powder
¼ tsp salt
1 Tbsp milk
½ tsp. almond extract
2 egg whites
Granulated sugar
Whole blanched almonds

Combine butter, shortening and sugar in a large bowl. Beat until fluffy and light. Preheat oven to 325 degrees.

Sift flour, baking powder and salt onto waxed paper or a plate. Add flour mixture to butter mixture alternately with milk and almond extract.

Beat egg whites in a small bowl until soft peaks form; fold into mixture.

Measure teaspoon-size pieces of dough and shape into balls. Roll in granulated sugar and place on a greased cookie sheet. Press a whole almond into the center of each.

Bake for 15 minutes. Cool on a wire rack.


CANTONESE EGG FU YUNG

~Submitted by Nancy, NM

5 large eggs
1/2 cup shredded, cooked meat, poultry, or fish
1 stick celery, finely shredded
4 Chinese dried mushrooms, soaked in boiling water for 5 minutes
1 cup bean sprouts
1 small onion, thinly sliced
pinch of salt and pepper
1 tsp dry sherry
Oil for frying

Sauce:
1 TB cornstarch mixed with 3 TB cold water
1 and 1/4 cup chicken stock
1 tsp tomato catsup
1 TB soy sauce
salt and pepper to taste
dash sesame oil

1. Beat the eggs lightly and add the shredded meat and celery.

2. Squeeze all the liquid from the dried mushrooms. Remove the stems and cut the caps into thin slices. Add the mushrooms to the egg mixture along with the bean sprouts and onion. Add salt and pepper to taste and the sherry and stir well.

3. Heat a wok or frying pan and pour in about 4 TB oil. When hot, carefully spoon in about 5 TB of the egg mixture. Brown on one side, turn gently over and brown the other side. Remove the cooked patties to a warm plate and continue until all mixture is cooked.

5. Combine all the sauce ingredients in a small, heavy-based saucepan and bring slowly to a boil, stirring continuously until thickened and clear. Pour the sauce over the Egg Fu Yung and serve.

Serves 2-3.

Variations: Use cooked shellfish such as crab or lobster. Fresh mushrooms can be used in place of dried mushrooms.

Source: "The Complete Chinese Cookbook" by Jillian Stewart


TURMERIC FRIED RICE

~Submitted by Margo, CO

Day before:
I used 2 c water and 2 1/4 c uncooked rice and added 1/2 tsp turmeric. When cooked, I spread on 2 cookie sheets & since I didn't have room in my fridge put it in freezer. Worked well - except remember to take out early enough to thaw

Serving day:
Canola oil
2 eggs, beaten
1 TBSP minced garlic
1 TBSP minced ginger (I used a good pinch powdered)
4 chopped scallions - 1/8" slices
4 c cooked day old rice (use 1/2 tsp turmeric when cooking-see above)
2 TBSP thin soy sauce
1/2 tsp white pepper
salt to taste (I didn't need to add any)

Soft scramble eggs in 2 TBSP oil (cook until just beginning to hold shape). Remove from pan.

Coat pan with oil and stir-fry garlic and ginger if using fresh - I added ginger powder w/the soy sauce).

Add scallions and rice and heat through thoroughly. Add soy sauce, white pepper and scrambled eggs and heat through.

**The turmeric makes the rice yellow, so it looks kind of odd - but it truly is WONDERFUL!


RAINDROP SOUP

~Submitted by Richard K., Bradenton, FL

6 water chestnuts
2 scallions
1 tbs sherry
3 cups chicken stock (1 cup = 250 ml)
6 oz diced cooked chicken
salt and pepper

Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.

Source: ?


PRINCESS CHICKEN

~Submitted by Jessica, Corfu, Greece

1/3 pound boneless chicken breast
2 T soy sauce
2 T dry sherry or white wine
3 T and 1 t water
1 T cornstarch
2 T peanut oil
1 to 1 ½ t dried red pepper flakes
1 small onion roughly chopped
1 green pepper seeded and roughly chopped
1 t sugar
1 t sesame oil
1 t rice vinegar
handful of unsalted peanuts

Lightly flatten chicken breasts. Cut into bite-size pieces. Mix 1 tablespoon of soy sauce, 1 tablespoon sherry, 3 tablespoons water, and 2 teaspoons cornstarch together. Toss with chicken and marinate 20 minutes. Heat oil in a wok. Add red pepper flakes and stir-fry 30 seconds. Add the onion, and green pepper: stir fry. Add chicken and stir-fry until opaque. Add the peanuts. Mix remaining soy sauce, sherry, water, cornstarch, sugar, sesame oil, and vinegar. Add to wok and stir-fry until all ingredients are mixed and the sauce thickens.

Serve over sticky rice.


GINGER BEEF

~Submitted by Maxine, PA

(This dish should be made only with fresh ginger)

Have ready:

2 cups flank steak (about 1 pound), fat and gristle removed
Cut steak in half lengthwise, then thin-slice across the grain.

2 teaspoons cornstarch
4 tablespoons vegetable oil
2 tablespoons dark Chinese soy sauce
1 teaspoon thin Chinese soy sauce
1 teaspoon dry sherry
1 teaspoon sugar

1/2 cup fresh ginger, pared and thin-sliced
1/4 teaspoon salt

Step 1:

Marinate the meat for a few minutes with a mixture of the cornstarch, 1 tablespoon vegetable oil, the soy sauces, sherry and sugar.

Step 2:

Preheat the wok and add 1 tablespoon of oil. When hot, add the ginger. Stir-fry for 30 seconds over medium heat. Add salt, stir-fry another 30 seconds.

Drain off the liquid, remove the ginger to a bowl and set aside.

Step 3:

Wash, dry and preheat the wok. Turn to high heat and add 2 tablespoons oil. When hot, add the marinated beef. Separate each piece and fry until brown on both sides (1 or 2 minutes.)

Add the ginger, stir evenly and serve immediately.

Serves 4

Source: Madame Wu's Art of Chinese Cooking

Note: Soy Sauce (See Yao)

"A piquant, salty brown liquid made from fermented soy beans, wheat flout, salt, yeast and water. The imported Chinese and Japanese soy sauces are the best.

They vary from a thin to a thick density, in color from light brown and saltier, to a dark reddish-brown used more for color than for adding a salty tang.

Not quite a substitute, but I prefer to use two different Chinese varieties of soy sauce at the same time to get just the right taste."


CHICKEN WINGSTICKS

~Submitted by Brenda, AL

16 chicken wings (about 2 1/2 pounds)
1/3 cup honey
1/4 cup soy sauce
1 Tablespoon white vinegar
1 slice fresh ginger root (Optional) I used it.

Cut off tiny wing piece put aside. (can use for chicken stock later).

With sharp knife, cut the tendons that attach the meat to the bone at the knotty base of each drum stick. Scrape the meat to the other end of the bone, pulling it over itself forming a ball on the end and leaving a bony handle to hold the wing.( You actually turned it inside out.) Place in shallow pan.

In a bowl, combine remaining ingredients and pour over wings. Cover and marinate at least 6 hours or up to 2 days, basting occasionally.

Preheat oven to 350 degrees F. Place chicken and marinate in baking dish and bake for 30 minutes, until deep brown, turning occasionally. (Can be prepared ahead at this point) Cool refrigerate up to 24 hours or until well chilled. To serve, remove to serving platter.

Serves about 8 people. 95 calories per serving.


PEKING SHRIMP WITH GREEN PEAS

~Submitted by Ginger, New Meadows, ID

Shrimp:

1 lb. shrimp
dash of salt
dash of ginger powder
1 tsp. cooking wine
1/2 egg white

Method:

Clean and shell shrimp. Remove black veins from shrimp. Wash in salted water. Drain. Season with ginger and wine. Mix with egg white. Mix with cornstarch. Deep fry quickly in oil (280 degrees F.) Heat 2 tbsp. oil in another pan. Saute shrimp until color changes.

Peas:

1 tbsp. cornstarch
oil for frying
2 tbsp. green peas
2 tbsp. oil

Seasonings:

1/2 tsp. salt
1 tbsp. cooking wine
dash of sugar
dash of monosodium glutamate (MSG)

Method:

Parboil fresh peas in salted water.

Add seasonings and green peas to shrimp.

Serve hot.


CRABMEAT & CORN SOUP

~Submitted by Vicki, Sarasota, FL

(Really easy, and REALLY good!)
(I first had this in mainland China, and came home and found this recipe, and it tasted just like the one from China!! I was so pleased!)

¾ lb. fresh crabmeat or defrosted frozen crabmeat

Crabmeat Marinade

1 tbsp. rice wine
1 tsp. minced ginger root
½ tsp. salt

2 egg whites, lightly beaten
1 tbsp. water

Soup Base

6 cups chicken broth
2 tbsp. rice wine
1 tsp. salt

1½ 17 ox. cans creamed corn

Thickener

2½ tbsp. cornstarch
¼ cup water

1 tsp. sesame oil


1. Pick over the crabmeat, discarding any pieces of shell or cartilage. If the crabmeat has been frozen, squeeze out any excess water. Shred the crabmeat, using your fingers. Place the crabmeat in a bowl, and add the crabmeat marinade, toss lightly, and let it marinate for 20 minutes. Beat the egg whites with a tablespoon of water until frothy.

2. Place the soup base in a large pot. Heat until boiling and add the creamed corn. Heat again until boiling and add the thickener, stirring constantly to prevent lumps. Add the crabmeat and simmer for 30 seconds. Turn off the heat and slowly add the egg whites in a thin stream around the edge of the pot. Stir once or twice, and add the sesame oil, toss lightly, and transfer the soup to a tureen. Serve immediately.

Six servings.

Source: Classic Chinese Cooking by Nina Simonds


SHANGHAI BEEF

~Submitted by Callie, Prescott, AZ

This is very tasty and easy, too. I serve it with fried cabbage (the green kind, but I bet it would be great with bok choy, too). I sometimes make Egg Flower Soup to go with this one.

Ingredients:
1 pound round steak, trimmed of fat and cut into thin strips
2 tablespoons oil
2 tablespoons cornstarch
1 1/2 cups beef broth
1 can sliced water chestnuts, drained (about 8 ounces)
1 medium red pepper, coarsely chopped
1 bunch green onions, cut into 1-inch pieces, including the green
3 tablespoon soy sauce
1/4 teaspoon black pepper
1 1/2 cup uncooked Minute rice

Sauté beef in oil in a large skillet until browned; approximately 5 minutes. Add cornstarch and blend well.

Add broth, water chestnuts, red pepper, scallions, soy sauce, and pepper. Bring to a full boil, stirring frequently.

Stir in rice; cover, remove from heat. Let stand 5 minutes. Fluff with a fork.

Serves 4.


CHINESE LEMON CHICKEN

~Submitted by Barbara, Chula Vista, CA

4 whole chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, lightly beaten
Vegetable oil for frying
4 green onions, sliced

LEMON SAUCE
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon minced fresh ginger

Remove skin from chicken and discard. Cut chicken breasts in half. Remove and discard bones. Pound with mallet or rolling pin to flatten slightly.

Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.

Heat oil in wok or large skillet over high heat to 375 F. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Cook chicken breasts, two at a time, until golden, about 5 minutes. Drain on paper towels. Keep warm while cooking remaining chicken.

Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions.

For sauce, combine all sauce ingredients in medium saucepan; mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.

Makes 4 servings.


CHINESE MUSHROOM SOUP WITH SPARERIBS

~Submitted by Larry Holmes, Ontario, Canada

2 ½ pounds pork spareribs
12 large or medium dried Chinese mushrooms
2 slices fresh gingerroot
1 teaspoon salt
pepper to taste
1 tablespoon light soy sauce
2 ½ cups chicken stock
1 ½ chicken bouillon cubes

Cut spareribs into individual ribs Parboil for 3 minutes in a saucepan of boiling water. Drain. Soak dried mushrooms in hot water to cover for 25 minutes. Drain and discard tough stalks. Cut half quantity of mushroom caps in half. Shred ginger.

Place spareribs and ginger in a heavy saucepan or casserole. Add 3 ¾ cups water. Bring to boil and simmer for 5 minutes, skimming away any scum. Reduce heat, then add salt, pepper and soy sauce and simmer gently for 45 minutes. Stir in mushrooms, stock and crumbled bouillon cubes. Continue to cook gently for 30  minutes.

Serve soup in a tureen. It is customary in China for diners to ladle out the soup to drink from their own rice bowl, then pick out spareribs and eat, first dipping them into a dip sauce (soy sauce mixed with a little chili and sesame oil.)

Serves 5 to 6 persons.


BANGKOK CHICKEN

~Submitted by Patricia C. Hahnville, LA

1 pound boneless skinless chicken breast
2 tablespoons chopped green onion
1 teaspoon anchovy paste or
1 canned anchovy fillet
3 cloves garlic, halved
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil
1 cup fresh sliced mushrooms with stem removed
1 cup drained canned baby corn
3 tablespoons soy sauce
2 teaspoons sugar
3/4 cups fresh basil leaves
Boston or romaine lettuce leaves

Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/4 inch-thick slices; set aside.

Place onion, anchovy paste or anchovy fillet, garlic and red pepper flakes in food processor or blender; process until smooth. Set aside.

Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, stir-fry until chicken is no longer pink in center. Remove chicken to large bowl. Reduce heat to medium.

Add onion mixture to wok; stir-fry 1 minute. Add mushrooms and corn; mix well. Add soy sauce and sugar, stir until sugar dissolves. Return chicken to wok; stir-fry until heated through. Add basil; toss gently to combine.

Line serving platter with lettuce leaves. Spoon chicken onto lettuce. Garnish as desired.

Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!

Search for interesting ezines and newsletters here.


Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

A to Z Recipes Website | View recent issue archives on our web site | View recent issue archives at Zinester | View vintage issue archives at Topica | Shop with Us | Subscribe to Newsletter | Unsubscribe from A to Z Recipes | Recipe Collection | Contact List Owner | Make a Submission | Support this publication | Reciprocal Links