Christmas Recipes, Andrew J. Edlin [best electronic book reader .TXT] 📗

Chinese Recipes
Jack's new Revisions
Presents
Chinese Recipes
NEW-Revisions;
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A New Opportunity Page 1 of 23
Chinese Recipes
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A New Opportunity Page 2 of 23
Chinese Recipes
Table of Contents
Legal Notice Eggplant with Hot Garlic Sauce
Mu Shu Vegetables Peking Raviolis with Eggplant
Szechuan Stir Fry Sweet & Sour Stir Fry Cabbage
Spinach Ravioli Szechuan Eggplant
Birthday Noodles Congee
Congee with Vegetables Hunan Chow Mein
Spinach-Filled Won Tons Steamed Vegetable Buns
Stir-Fried Broccoli and Chinese Mushrooms Mandarin Noodles
Shui Mai
A New Opportunity Page 3 of 23
Chinese Recipes
Eggplant with Hot Garlic Sauce
Ingredients
4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese groceries will
have them)
1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure it has no
added oil-most don't)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion
Directions
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some
water in a non-stick pan/wok, until soft. When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar,
soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until
garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t
water.
Serve over white/brown rice.
A New Opportunity Page 4 of 23
Chinese Recipes
Mu Shu Vegetables
Ingredients
1 package mu shu pancakes (check these for fat content first)
a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes and then cut
into thin strips
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
3-4 green onions, cut into 2 inch pieces
Soy sauce or tamari to taste
Hoisin sauce
Directions
Thaw pancakes.
In a large wok or skillet, saute the garlic and onions for three minutes in a little water or
vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts.
Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1 tbsp of hosin sauce.
Heat through.
Place one pancake in the microwave for 10 seconds (helps to make them more pliable).
Remove and spread with a tbsp of hosin sauce, and then about 1/2 cup of the mu shu
mixture. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in. I
sort of roll them, actually, so it is easier to eat.
You could also add some julienne strips of tofu or any other vegetables you like (i.e., bean
sprouts, celery, water chestnuts, bamboo shoots, etc.).
This was even better the second day (don't put them in the pancakes until right before you
want to eat them, however).
A New Opportunity Page 5 of 23
Chinese Recipes
Peking Raviolis with Eggplant
Ingredients
1 package egg roll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsely
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger
Directions
Slice eggplant in half lengthwise and cut off stems. Place face down on a cookie sheet. Use
non-stick spray if the sheet is not already non stick.
Bake for about 1 hour. The eggplant should give to the touch. Take the eggplant out of the
oven and allow to cool. While they are cooling mix the rest of the ingredients in a bowl to
make a marinade.
When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop Out the
insides into the marinade. Let sit for at least 15 minutes.
Pour the eggplant and marinade into a food processor to puree for about 30 seconds. The
result should look totally inedible. :-)
Fill a large stock pan with about 1.5 inches of water and set on the stove to boil.
If you are using wonton wrappers or ravioli wrappers you can skip this step. Take out two egg
roll wrappers and cut in even quarters.
Place out about 8 wrapper pieces on a flat clean surface like a cutting board. Spoon about 1/2
teaspoon of the eggplant puree into the middle of each wrapper. Dip your fingers into a bowl
of water and run along two opposite edges of a wrapper or along all four edges. Take one
corner and fold it over to the opposite corner forming a triangle. Carefully press the wet
edges together to form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.
If you put too much filling in a wrapper, it will ooze out the edge. Just make sure you press
firmly on that edge to force the filling out all the way. You want the wrapper edges touching
each other so they will form a seal.
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Chinese Recipes
If you have a ravioli press, as sold at Chinese supply stores, follow the directions given with
the press.
After filling eight raviolis, turn them over on the drying rack and repeat the process with eight
more.
At this point, your water should be at a rolling boil and you can carefully add the raviolis. First
stir the water in a circular motion with a slotted spoon. Place one ravioli on the spoon and
carefully lower it into the water. Continue stirring until the ravioli starts to float. Add another
ravioli. Don't add so many raviolis that they crowd each other in the pan. They should not
touch each other while cooking or they might cook together.
The raviolis are cooked when they float easily and are somewhat transparent. The eggplant
mixture will spread in the wrapper a bit but should not seep out if they were sealed well.
As they reach the floating stage, carefully lift the raviolis out of the water with the slotted
spoon and move them back to the drying rack.
When the raviolis are dry again use a toothpick to connect the two opposite corners and
place on a tray of lettuce or ornamental cabbage to serve.
A New Opportunity Page 7 of 23
Chinese Recipes
Szechuan Stir Fry
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Directions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow
peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add
broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2
minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add
all vegetables; heat through. Serve over hot rice.
A New Opportunity Page 8 of 23
Chinese Recipes
Sweet & Sour Stir Fry Cabbage With Noodles
Ingredients
Chinese noodles
3 tablespoons white wine or rice vinegar
1 teaspoon cornstarch
2 tablespoons sugar (can eliminate)
1/2 teaspoon Cheyenne pepper or to taste
1 teaspoon broth
1/4 cup onion, chopped
1 pound napa cabbage and/or green cabbage, cut in 2" squares
1 cup water
Directions
Combine vinegar, cornstarch, sugar and Cheyenne paper Stir fry onion in broth. Add cabbage
and vinegar mixture to onion. Stir fry for 2-3 minutes, adding water as necessary. Boil
noodles (only takes 3 minutes) Either stir noodles into cabbage or serve cabbage over the
noodles.
4 servings of 1/2 cup cabbage and 1 cup noodles
Recipe reheats well. Hope you enjoy.
A New Opportunity Page 9 of 23
Chinese Recipes
Szechuan Eggplant
Ingredients
1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water
Directions
Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e., think of
how pizza is cut). Saute in some water or broth in a non stick pan, turning to cook the
wedges evenly. Cook for about 3-5 minutes per side, or until the slices are done to your
liking. Add the scallions. Mix the sauces and water and pour into the pan. Stir to coat. Serve
over plain rice with lots of water (the sauce I used was HOT!).
A New Opportunity Page 10 of 23
Chinese Recipes
Birthday Noodles
Serving Size : 6
Preparation Time :0:15
Ingredients
1/2 pound fresh spinach
1/2 pound Chinese noodles
1 tablespoon sesame oil
1 cup vegetable stock
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon cornstarch dissolved in 1 tsp cold water
1/2 teaspoon salt
6 eggs
2 tablespoons chives -- chopped
Directions
Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the
spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely;
reserve.
Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3
minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in
a small saucepan and bring to a boil. Keep warm until ready to serve.
Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and
slip them into the water. Reduce heat to simmer and poach for 2 minutes.
While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the
spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with
chives, and serve immediately.
A New Opportunity Page 11 of 23
Chinese Recipes
Congee
Serving Size : 6
Preparation Time :1:45
Ingredients
1 cup short-grain rice
8 cups cold water
Directions
Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover,
and reduce heat to simmer. Cook for 1 1/2 hours. Serve hot.
A New Opportunity Page 12 of 23
Chinese Recipes
Congee with Vegetables
Serving Size : 6
Preparation Time :0:30
Ingredients
1 recipe Congee (above)
1/2 pound spinach