I selected some great Chinese recipes for you from my Chinese cooking class

Shrimp Fried Rice Ingredients: 1 1/2 lbs boiled rice ( boiled without salt ) 1 lb medium shrimps ( cleaned) chive garlic cloves fresh ginger root salt,pepper bacon ( or Lap Cheong sausages or ham ) oyster sauce 1 large carrot superior soy ( light soy ) 2 eggs 2 medium onions

Method 1) cut bacon ( or sausage, ham ) into small strips 2) cut carrot into very small cubes 3) cut onions very small 4) in a wok stir-fry bacon in a little oil until cooked, then add carrot cubes and onions, stir-fry for a few minutes, take out and set aside 5) wash the cleaned shrimps with salt 6) crush 2 or 3 slices of fresh ginger root and 1 clove of garlic and place on top of the shrimps, add some salt and pepper to taste and a dash of light soy sauce 7) stir-fry shrimps in wok in a little oil for a few mins. Take out and set aside 8) beat eggs with salt and pepper and fry in a flat pan in a little oil like an omelette. Take out and cut up in small cubes - set aside 9) cut up 4 or 5 chives - set aside 10) in the wok, heat a little oil and fry 1/3 of the rice - add salt, light soy and oyster sauce ( very little ) 11) now add 1/3 shrimps ; 1/3 egg ; 1/3 chive ; 1/3 onion/carrot mixture - continue frying 12) repeat until everything is finished. Reserve a little egg and chive for garnishing Go back up

 

Shrimp in Batter Ingredients 1 1/2 lbs shrimps salt, pepper 2 cloves of garlic, 1 piece of fresh ginger root superior soy sauce ( light soy sauce ) 2 cups of oil for deep-frying Plum sauce or Sweet and Sour sauce Batter 1/2 cup flour 1/2 cup cornstarch salt, 2 teasps. baking powder 1/2 cup water

Method 1 ) Mix shrimps with garlic, ginger root, salt, pepper and superior soy 2 ) Mix ingredients for batter until smooth 3 ) Drop all the shrimps into the batter 4 ) Heat 2 cups of oil and drop in one shrimp at a time with a spoon ( fry about 6 together ) 5 ) Take shrimps out when light brown and drain on paper towel 6 ) Serve with Plum sauce or Sweet and Sour sauce Go back up

 
 

Chicken in Oyster Sauce Ingredients 1 chicken, cut up in large chunks, without skin oyster sauce salt, pepper ginger root garlic cloves superior soy ( light soy) dark soy sauce onion cornstarch chive oil for frying

Method 1) season chicken chunks with pepper, salt, crushed cloves or garlic ( about 3 ), crushed piece of ginger root 2) heat 2 tablesps. of oil in wok and add chicken, stir-fry 1 min. 3) add a little dark soy sauce and a little superior soy sauce and about 2 tablesps. of oyster sauce and brown the chicken 4) add cut up onion 5) add water, cover and simmer about 25 mins or until tender 6) take out chicken and place on a serving platter 7) thicken the juices with cornstarch and pour over chicken 8) cut up chive and garnish chicken Serve with plain boiled rice , white sticky rice or Jasmin rice Go back up

 

Beef with Pat Choy ( Bok Choy) Ingredients 1 lb beef tenderloin, cut in strips or thin slices across 1 bunch of pat choy ( or broccoli instead ) garlic cloves, ginger root salt, pepper cornstarch 1 teasp. sugar superior soy dark soy sauce oyster sauce beef stock oil for frying

Method 1) slice up the bunch of pat choy, separate stalks to cook them first ( or clean broccoli and break into rosettes ) 2) heat 1 tablesp. of oil in wok, add crushed garlic and ginger root, 3) add stalks of pat choy ( or broccoli ), a little salt, superior soy and stir fry for a minute 4) add leaves of pat choy, a little salt, superior soy and 1 teasp. sugar and stir-fry one minute more ( take out everything as soon as the leaves of the pat choy turn colour ) 5) heat another tablesp. of oil in wok and add beef, salt, pepper, garlic, ginger, superior soy, oyster sauce, a little dark soy, 2 teasp. cornstarch- stir-fry a few minutes ( not too long ), add pat choy, a little stock, just mix through and serve at once ( don't overcook the patchoy ) ( taste to see if it needs more salt ) Go back up

 
 
 

Chinese Corn Soup Ingredients Chicken or pork stock carrot ( cut into small cubes) chive ( cut into small rings ) 12 water chestnuts ( sliced ) 2 cans creamstyle corn 2 eggs ( beaten without salt, have it ready ) 5 - 6 teasp. cornstarch, mixed with water salt, pepper ve ching ( optional ) Chinese vermicelli 12 straw mushrooms ( sliced ) a few drops of sesame oil

Method While the stock is making, prepare all the other ingredients 1) Boil meat in water to make stock ( with salt, pepper, piece of ginger root and onion ) ; strain stock, reserve meat , cut up small and put back in soup 2) To boiling stock, add 1 diced carrot, 2 cans of creamstyle corn, diced mushrooms, 1/3 pack Chimese vermicelli, 12 sliced water chestnuts and keep stirring 3) put in cornstarch mixture - stir 4) bring to a boil, take off fire and add beaten eggs while stirring soup with a fork 5) Before serving, sprinkle top of soup with chive ( add salt if necessary ) Go back up

 

Stuffed Chinese Mushrooms Ingredients Large dried Chinese mushrooms ( soaked in water to re-hydrate pork, shrimps ( amount depends on how many mushrooms you want to make, you can use 1/2 lb pork and 1/2 lb cleaned shrimps ; leftover mixture freezes well . This mixture can be used as a wonton filling as well ) onion chive superior soy ( light soy) oyster sauce cornstarch stock sherry water chestnuts ( optional ) mushrooms ( optional ) 1 egg, beaten pepper, salt

Method 1) Cut pork, shrimps, onion, chive, water chestnuts, mushrooms very small or pass through a meat grinder 2) add sherry, pepper, salt, oyster sauce and superior soy to taste 3) squeeze water from Chinese mushrooms, sprinkle a little cornstarch in each one to keep filling down and, with a fork, fill each Chinese mushroom with the mixture ( into a rounded heap ) 4) grease a ovenproof bowl that fits in a steamer with oil , put some stock in the steamer pan ( not water ) and steam mushrooms for 20-30 mins. 5) pour a little stock, mixed with sherry, over the mushrooms just before serving Go back up

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