CHINA
SHRIMP EGG ROLLS
¼ cup vegetable oil
1” fresh ginger, grated
2 cloves garlic, finely chopped
2 spring/green onions (scallions), thinly sliced
1 carrot, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1 red pepper, cut into 1-inch julienne strips
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
Egg Roll wrappers, covered loosely with a damp paper towel to prevent drying
10 (small) shrimp, cooked and chopped
1.
2.
3.
4.
In a wok, stir fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds.
Add scallions, carrots, and red pepper and stir fry over high heat for 2 minutes.
In a bowl, combine the chicken broth, soy sauce, and sugar.
Add the Napa cabbage and broth mixture. Bring to a boil and simmer for 5 minutes, stirring
occasionally, until the vegetables are soft.
5. Add sesame oil, cool for at least 15 minutes, and strain off the juice in a colander.
6. Fold in the shrimp.
7. Working with one wrapper at a time, place it with one corner of the diamond closest to you. Place
one spoonful of filling in the center of the wrapper. Roll the corner closest to you over the filling.
8. Brush the top corner with water or egg wash. Fold in the sides of the wrapper and continue rolling
the egg roll up until it is closed.
9. Press to seal, set aside, and continue with the remaining ingredients.
10. Fry them in a fryolator set to 350° – OR - in a skillet set over moderately high heat, heat the
remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them.
11. Serve warm with dipping sauce.
Dipping Sauce
1/3 cup soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes

Combine all ingredients in a bowl.
1
PORK DUMPLINGS
8 Chinese dried mushrooms
14 fresh water chestnuts (canned is usually more readily available)
8 oz. (½ #) ground pork
2 tablespoons cilantro/Chinese parsley, finely chopped
1 cup minced scallions/green onions
1 tablespoon, plus 1-teaspoon rice cooking wine, mirin or sherry
1 tablespoon soy sauce
1½ teaspoons sesame oil
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon fresh ground white pepper
½ cup cornstarch
2 large egg whites, beaten
½ package fresh round wonton wrappers
8 large flat Napa cabbage leaves, for steaming – may be subbed with parchment paper
1.
In a medium bowl, soak the mushrooms in ½ cup cold water for 30 minutes, or until softened. Drain
and squeeze dry. Cut off and discard stems and mince the caps.
2. Peel water chestnuts and finely mince to make about 2 cups.
3. In a medium bowl, combine pork, mushrooms, water chestnuts, cilantro, and scallions.
4. Add the rice wine, soy sauce, sesame oil, sugar, salt and pepper, and stir to combine.
5. Add cornstarch and combine by hand. Add the egg whites and continue to combine by hand.
6. Take one wonton wrapper in the palm of your hand and place 2 teaspoons of filling in the center of
the wonton. Fold the wonton skin over the filling and gently squeeze closed. Then carefully pleat
excess skin, pressing down firm.
7. Stand filled dumpling on the work surface and continue filling the rest of the wonton skins.
8. Line a steam basket with 2 cabbage leaves or cut parchment. Place the dumplings on the leaves in a
single layer, ½ inch apart.
9. Bring water to a boil in a covered steamer over high heat. Carefully place the steamer basket into
steamer, cover, and steam 5 to 7 minutes on high heat until the pork is just cooked through.
10. Carefully remove dumplings from the steamer and continue steaming remaining dumplings using
fresh cabbage leaves and replenishing the steam with more boiling water, if necessary.
11. Serve immediately with dipping sauce (above).
Soy-Ginger Sauce:
¼ cup soy sauce
¼ cup rice vinegar
2 tablespoons water
1 tablespoon peeled, julienned gingerroot, soaked in ice water
1. Combine all the ingredients in a small bowl. Mix thoroughly and serve.
This sauce will keep for up to a week in the refrigerator, without the gingerroot.
2
LO MEIN
2 tablespoons vegetable or canola oil
1 cup snow peas, snipped & halved diagonally
1 red bell pepper, seeded, julienne
½ pound Chinese mushrooms, fresh or canned, sliced
4 scallions/green onions, thinly sliced on a diagonal
2” fresh ginger, minced
2 cups fresh bean sprouts
4 large cloves garlic, minced
1 pound fresh lo mein noodles, blanched & shocked
½ cup soy sauce
1 tablespoon toasted sesame oil
1.
2.
3.
4.
5.
6.
Heat a wok over high heat.
When pan is very hot, add vegetable oil, then immediately add the snow peas, pepper, mushrooms,
scallions and bean sprouts.
Stir fry for 1 minute to flavor the oil, then add the ginger and garlic and stir fry 2 minutes.
Add the cooked noodles and toss well to combine.
Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
Transfer the lo mein to a serving platter and drizzle with toasted sesame oil.
3
GENERAL TSAO’S CHICKEN
1 egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, mirin or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs cut into 1” cubes
¼ cup chicken stock
2 teaspoons white vinegar
2 teaspoon sugar
[Vegetable oil, for frying]
12 dry red chile peppers
1 tablespoon garlic, minced
1 tablespoon ginger, minced
½ teaspoon red pepper flakes
½ cup green onions, sliced
Green onions, sliced on the bias, for garnish
Hot steamed rice, accompaniment
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine
and 1 tablespoon of soy sauce,
Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours.
To make the sauce, in a bowl, whisk the remaining 1 tablespoon cornstarch with 1 tablespoon of the
chicken stock until smooth.
Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the
vinegar, and sugar and whisk to combine.
Set aside until ready to finish the dish.
In a fryolator preheated to 350° - OR - In a large wok or skillet, heat enough oil to come 3” up to the
sides of the pan to 350°F.
Remove the chicken from the marinade and carefully slide into hot oil.
Fry turning until golden brown and cooked through, about 2 minutes. Remove and drain on paper
towels.
Discard all oil but 1 tablespoon of oil from the wok or use 1 tablespoon of oil and preheat a wok over
high heat.
Add the chile peppers and stir fry until nearly black.
Add the garlic, ginger, red pepper flakes and ½ cup green onions. Stir fry until fragrant, about 15
seconds.
Add the chicken stock sauce; bring to a boil, and cook, stirring, until the sauce thickens, about 1
minute. Remove from heat.
Arrange the chicken on a platter and pour sauce over it.
Garnish with cashews and additional green onions.
Serve with hot rice.
4
SWEET AND SOUR SPARE RIBS
3 pounds pork spareribs
1¼ cups white vinegar
¾ cups cornstarch
2 tablespoons honey
1 tablespoon soy sauce
Oil for frying
¾ cup syrup from canned pineapple
2 tablespoons brown sugar
½ teaspoon salt
1 red onion, cubed
1 red bell pepper, cubed
2 cups cubed pineapple, fresh or canned
1.
2.
3.
4.
5.
6.
7.
8.
9.
Cut the spareribs into individual ribs, chopping through the bone if necessary.
Half fill a stockpot with water, add a ¼ cup of vinegar and bring to a boil.
Add the spareribs and simmer for 20 minutes. Drain.
Place the cornstarch, honey, and soy sauce in a bowl and mix well. Coat the spareribs in this mixture.
Heat about 1” of oil in a large frying pan and fry the ribs until golden. Drain well on paper towels.
Put the pineapple syrup in a large saucepan with 5/8 cup water, brown sugar, salt and remaining
vinegar. Bring to a boil.
Add the spareribs, cover and simmer for 30 minutes, turning occasionally.
Add the pineapple and vegetables to the pan 5 minutes before the cooking time is finished.
Serve hot.
5
FRIED RICE
3 tablespoons canola or vegetable oil
2 large eggs, lightly whisked with a pinch of kosher salt
4 scallions, thinly sliced on the bias
¼ cup carrot, in matchsticks
½ cup onion, diced
½ cup straw mushrooms (or regular mushrooms)
1 clove garlic, chopped
1 teaspoon fresh ginger, peeled and minced
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 cups cooked long-grain rice
1 cup cooked meat, cut into ½ inch cubes, such as ham, Chinese sausage, pork or chicken
½ cup frozen peas, thawed
1.
2.
3.
4.
5.
6.
7.
8.
9.
Heat 1 tablespoon of the oil in a wok over medium high heat. Swirl to coat the pan.
Pour in the eggs, swirl the pan so the egg forms a thin pancake.
As soon as the egg has set, turn it out of the pan onto a cutting board. Cool and cut into 1” pieces.
Thoroughly wipe out the wok and heat the remaining oil over high heat.
Add the scallions, onions, mushrooms and carrots and stir fry for 1½ minutes.
Add the garlic, chile, and ginger, stir fry for 1 minute more.
Add the rice and stir fry for 2 minutes.
Add the soy sauce, sesame oil and meat, peas, and cooked egg, cook, stirring until heated through,
about 2 to 3 minutes.
Serve immediately.
6
BEEF WITH BROCCOLI AND OYSTER SAUCE
1 ½ pound skirt steak or flank, sliced thin, against the grain, into bite sized strips
MARINADE FOR BEEF
2 eggs
2/3 teaspoons salt
2 tablespoons cooking wine
2 tablespoons cornstarch
4 tablespoons water
3 tablespoons oil
1 ½ pounds broccoli, flowerets removed, slice on the diagonal into thin slices
½ pound sliced mushrooms, optional
4 large cloves garlic, chopped
Canola or vegetable oil
5 tablespoons oyster sauce
4 tablespoons light soy sauce
1 ½ tablespoon dark soy sauce
2 tablespoons sugar
A few drops of sesame oil
1 cup beef broth, mixed with 4 tablespoons cornstarch
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
Slice the beef and mix together marinade ingredients.
Add marinade to beef and marinate for 20 minutes.
Add 1 ½ tablespoons of oil to beef, mix in thoroughly, and marinate beef for another 30 minutes.
While beef is marinating, prepare the vegetables.
Heat wok and add a ¼ cup of oil (max.)
When oil is hot, add beef and stir fry until it is nearly cooked.
Remove beef and set aside on a plate.
Drain the wok and wipe clean.
Add ½ cup water to wok. Bring the water to a boil and add the broccoli.
Cover and cook until broccoli is cooked through, drain the wok afterwards.
Heat wok and add about 2 tablespoons oil.
Add the garlic and stir fry for about 30 seconds.
Add vegetable and beef and mix together.
Make a well in the middle of the wok and add the sauce ingredients.
Add cornstarch and broth, stirring to thicken.
Mix sauce together with other ingredients.
Serve hot.
7
DRY COOKED STRING BEANS - KAN PIEN SSU CHI TOU
1 ¼ lbs. string beans, trimmed, but not cut
2 oz. ground pork (optional)
2 T dried shrimp
2 oz. “salted vegetable”, chopped into small pieces
2 T chopped green onion – scallion
2 t chopped ginger
(5 C peanut-canola-vegetable oil)
1 T sugar
½ T vinegar, mild Chinese brown or rice
2 t salt – or more to taste
1 t sesame oil
2 T broth or water
½ t MSG (optional)
1.
2.
3.
4.
Soak shrimp in warm water about 10 minutes, chop into small pieces.
Heat the oil very hot. Deep-fry the string beans until they are wrinkled, about 3 minutes. Remove and
drain.
Put back 2 T oil into the pan and fry the pork, ginger, dry shrimp & salted vegetable. Add the salt to
taste, sugar, MSG, and broth. Add the beans and stir well. Until the ‘sauce’ is gone.
Add the vinegar & sesame oil and stir. Sprinkle with chopped green onions. Serve hot, warm, room
temperature or cold!
8
EGGPLANT SZE-CHUAN STYLE - YÜ HSIANG CH’IEN TZU
4 Chinese eggplant – about 12 oz., firm & purple
1 T chopped green onion – scallion
1 ½ t chopped ginger
1 t chopped garlic
1 T hot bean paste
2 T soy sauce
½ T mild Chinese brown or rice vinegar
1 t sugar
1 t salt
½ C broth
½ T sesame oil
6 T peanut-canola-vegetable oil
1.
2.
3.
4.
Remove the stalk from the eggplant and cut into finger-sized pieces without peeling.
Heat the oil to very hot. Put the eggplant in and turn to low, stir-frying about 3 minutes. Remove and
lightly press the eggplant to thoroughly drain. Set aside.
Add the garlic, ginger and bean paste to the wok. Stir in the soy sauce, sugar, salt, and broth. Bring to
a boil. Add the eggplant back and cook until the sauce in gone.
Add the vinegar and sesame oil. Stir until hot through. Sprinkle with scallions. Mix & serve.
9
VEGETABLE SPRING ROLLS WITH PEANUT DIPPING SAUCE
Dipping Sauce:
2 tablespoons minced fresh ginger
¼ cup hot water
½ cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sweet white miso
¼ teaspoon red pepper flakes
To make the dipping sauce: combine the first 6 ingredients in a small bowl and season, to taste, with red
pepper flakes. Set aside.
Filling:
1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitakes, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
¼ pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
¼ cup mushroom soy sauce
2 tablespoons chile paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
1.
2.
3.
4.
5.
6.
7.
8.
In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper.
Drain and transfer to a mixing bowl.
Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and
pepper.
Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture.
When ready to form the spring rolls, squeeze out all the excess liquid.
Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper.
Roll and seal edges with the egg wash. Repeat the process until all filling is used.
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until
golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally.
10
LEMON CHICKEN
6 to 8 tablespoons mild-flavored honey
5 tablespoons lemon juice
2 tablespoons grated lemon zest
2 teaspoon lemon pulp
2 tablespoons plum sauce
1 egg, lightly beaten
½ teaspoon salt
¼ teaspoon white pepper
3/4 pound boneless, skinless chicken breast, butterflied
¼ cup cornstarch
1/3 cup cooking oil
½ teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds
1.
2.
3.
4.
5.
6.
7.
8.
Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until
blended. Stir in the plum sauce, pour into a small saucepan; set aside.
In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the
cornstarch; dip into the egg mixture and coat in the cornstarch again.
Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
In a wok, heat the oil until hot.
Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes
on each side.
Remove with a slotted spoon and drain on paper towels.
Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the
sauce boils and thickens.
Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the
sauce on top and sprinkle with the sesame seeds.
11
CHICKEN, BOK CHOY, AND SHIITAKE CHOW MEIN
2 tablespoons cornstarch
¼ cup shaoxing wine
½ cup oyster sauce
1 tablespoon minced ginger
¼ cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon sambal oelek
1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste
1.
2.
3.
4.
5.
6.
7.
8.
9.
In a large bowl, dissolve the cornstarch in the shaoxing.
Mix in the oyster sauce, ginger scallions, pepper and sambal.
Mix in the chicken and marinate for at least 2-hours, preferably overnight.
In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the
mushrooms are soft.
Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes.
Add the stock and season with salt and pepper.
Add the bok choy and cook another 3 minutes.
Add back the shiitakes and the noodles.
Completely coat and heat the noodles. Check for seasoning.
12
CANDIED BANANA FRITTERS - PA SSU HSIANG CHIAO
4 Bananas
1 egg
4 T cornstarch
5 T flour
6 T ice water
1 T oil
6 T sugar
2 T cold water
Oil for frying
Toasted sesame seeds for garnish
1.
2.
3.
4.
5.
6.
7.
8.
Beat the eggs in a small bowl
Add the cornstarch, flour and water to make the batter
Cut each banana into about 5 diagonal pieces and sprinkle the pieces with flour
Coat them in batter and fry in the oil (350) for about 1 minute
Remove and drain excess oil
Heat 1 tablespoon of oil in a pan. Add the sugar and water and cook until syrup is reached and a
thread is created.
Add the bananas and quickly coat. Sprinkle the sesame seeds over the top to garnish
Serve immediately!!
13
STIR - FRIED VEGETABLES WITH GINGER & TOFU
1 lb. tofu, drained & cubed in 1/2" pieces
2 tbsp. Canola or vegetable oil
1 clove garlic, crushed
2 coin-sized slices fresh ginger root (do not use powdered ginger)
½ lb. Fresh mushrooms, sliced or two cans straw mushrooms
1 c. carrots, thinly sliced
1 c. broccoli flowerettes
1 c. scallions, bias ¼” sliced
SAUCE:
¼ c. soy sauce
¼ c. Shaoxing rice wine, mirin or sherry
1 tbsp. Cornstarch
1.
2.
Combine sauce ingredients in a bowl and set aside.
Heat wok or skillet on medium high to high heat. Put 1 tablespoon of oil in pan, add garlic and ginger;
stir-fry until browned, then remove and discard.
3. Add tofu cubed to seasoned oil, and stir-fry for 4 minutes. Remove tofu and set aside.
4. Reheat pan with remaining oil.
5. Add, one at a time, carrots, broccoli and mushrooms.
6. Cook each vegetable for 1 minute before adding the next.
7. Stir constantly. Vegetables should be tender but crisp.
8. Add tofu and scallions. Stir-fry 2 minutes.
9. Stir sauce briefly and then add to pan. Stir until sauce thickens.
10. Serve immediately
14
STIR-FRIED CASHEW PORK
3 tbsp. soy sauce
Dash of pepper
2 tbsp. vegetable oil
1 ½ c. broccoli – sub. Pea pods, celery
2 cups shredded napa or savoy cabbage
1 c. cashews, toasted
4 tsp. cornstarch
1 lb. pork loin, thinly sliced
1 onion, ½” dice
½ c. chicken broth
1 green onion, minced
1.
2.
3.
4.
5.
6.
7.
8.
Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch; add pepper, add pork, tossing to coat. Let
stand 20 min. – overnight, refrigerated.
Heat 1 tablespoon of oil in wok over high flame.
Stir fry pork 2 or 3 minutes until white. Push up the sides of the wok.
Add remaining oil; stir fry onion 1 minute.
Add broccoli, stir fry until tender, then the cabbage until wilted. Then mix with the pork.
Combine remaining cornstarch, soy sauce and chicken broth.
Add to wok, cooking until thickened.
Stir in cashews. Garnish with green onion.
15
MU SHU PORK
1/3 c. dry lily flower
1/2 c. tree ears
2 tbsp. peanut oil
1/2 c. shredded uncooked pork
2 eggs, well beaten
2 c. shredded Chinese cabbage
1/3 c. chopped water chestnuts
1 tsp. chopped fresh garlic
2 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 green onions, cut into 1 inch pieces
Pao Bin (Pancakes)
Hoisin Sauce
1.
2.
3.
4.
5.
6.
7.
Rinse dry lily and tree ears in cold water. Cover with cold water and soak one hour until soft. Drain
and finely chop.
Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2
minutes, transfer to a small bowl. Add eggs to wok and stir-fry until cooked. Add to pork.
Heat more oil if necessary. Quickly add shredded cabbage, lily flower, tree ears, water chestnuts and
garlic. Stir fry about 2 minutes.
Thoroughly blend in pork and eggs.
Season with soy sauce, salt and pepper.
Add green onions and cook 1 minute.
Place 3 tablespoons of Mu Shu Pork and 1-teaspoon Hoisin sauce on each pancake to serve
PAO BIN (Thin Pancakes):
2 c. flour
3/4 - 1 c. boiling water
Additional flour
2 tbsp. sesame oil
1.
2.
3.
4.
5.
6.
7.
8.
9.
Add boiling water gradually to flour, stirring with a wooden spoon.
When mixture forms a mass (it'll be lumpy), transfer to a floured board and knead until dough forms
soft, smooth ball.
Place in a small bowl and cover with a damp towel 15 minutes.
Cut dough in half.
Place on lightly floured surface and roll each about ¼” thick. Cut into 2 - 2 ½” circles. Knead scraps
together and repeat to cut more circles.
Brush half of the circles with sesame oil.
Place each un-oiled circle on one oiled circle. With a rolling pin, roll each pair of circles into a large
circle about 6 inch in diameter. Keep as round as possible.
Place an ungreased 8” skillet over high heat to warm - reduce heat to moderate. Place 1 pancake in the
skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook the other side.
Flip into a towel and separate 2 pancakes. Stack on platter or foil. When all are cooked, wrap in foil in
warm oven until ready to serve.
16
SPICY ORANGE BEEF OR CHICKEN
1 lb. flank (or boneless chicken breast), thinly sliced against the grain
2 tbsp. oil
¼ c. zested orange peel
1 clove garlic, minced
½ tsp. fresh ginger, minced
2 tbsp. cornstarch
1 c. beef or chicen broth
¼ c. soy sauce
¼ c. Shaoxing rice wine, mirin or sherry
¼ c. orange marmalade
½ tsp. crushed dried red pepper
1.
2.
3.
4.
5.
In wok or large skillet, heat corn oil over medium high heat.
Stir fry meat 3 minutes, or until browned.
Add orange peel, garlic and ginger. Stir fry 1 minute.
Stir together corn starch, broth, soy sauce, sherry, marmalade and pepper. Add to wok.
Stirring constantly, bring to boil over medium heat and cook 1 minute until thickened. Serve
immediately.
TANGERINE BEEF
1 lb. flank steak
1 tbsp. dark soy sauce
1 tsp. sugar
1 egg
6 tbsp. Flour
2-4 c. oil for deep-frying
10 dried red chili peppers
¼ c. zested tangerine or orange peel
SAUCE:
2 tbsp. frozen orange juice concentrate
2 tbsp. dark soy sauce
4 tbsp. sugar
1 tbsp. catsup
4 tbsp. Water
¼ tsp. orange extract, optional
1 tbsp. Cornstarch
1.
2.
3.
4.
5.
6.
7.
8.
Combine sauce ingredients except cornstarch. Set aside.
Cut beef against the grain into thick slices and pound thin with a meat mallet.
Marinate in soy sauce and sugar 10 minutes.
Add egg and flour and mix.
Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together.
Fry until crispy. Remove. Fry again. Remove. Drain.
Heat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until blackened. Add cornstarch
to the sauce ingredients and then add the sauce to the pan. Bring to a boil.
Add beef. Stir-fry 1 minute more. Serve immediately.
17
SESAME CHICKEN
1 lb. Chicken, boneless skinless thighs cut into 1 – 1½” pieces
1 T toasted sesame seeds
BATTER:
2 egg
1 c. flour
1 c. tapioca or cornstarch
1 c. ice water
SAUCE:
2 T ketchup
6 T sugar
6 T rice vinegar
1 t. salt
1 t. tapioca or cornstarch
1 T hot sauce of choice
1.
2.
3.
4.
5.
6.
Mix batter and let stand for 15 minutes.
While batter is standing, mix sauce ingredients
Batter chicken and deep fry until golden brown. Drain and remove to a platter.
Heat 2 T oil in wok or large sauté pan. Add sauce and bring to a boil. It will thicken.
Add chicken and stir well.
Add sesame seeds when ready to serve.
18