Chinese Cuisine

The Chinese cook their food full of flavor with a variety of spices. Szechuan cooking is hot and spicy, while Cantonese cooking uses a lot of fresh ingredients and is not so hot. (I like Cantonese--Dan likes Szechuan--go figure). My "official" disclaimer: I don't pretend to be an expert on anything I write down--I'm just having fun sharing recipes with everyone.

Chicken Oriental: 1/2 cup drained crushed pineapple; 1/4 cup mayonnaise; 1 tsp. soy sauce; 1/4 tsp. salt; 1/4 tsp. ground ginger; 1/4 tsp. garlic powder; 1 cup finely chopped cooked chicken. Combine all ingredients and use as a sandwich or wrap filling. To serve hot, spread on toast pieces and broil until heated through.

Chinese Brown Gravy: 6 Tbsp. drippings from roast beef, ham or chicken; 6 Tbsp. flour; 2 Tbsp. soy sauce; 1 tsp. brown gravy sauce; 1 tsp. salt; dash of pepper; 1/2 cup cold water; 1 1/2 cup hot water. Melt fat; blend in flour. Add sauces, seasonings and cold water; mix thoroughly. Stir in hot water. Cook until smooth and thickened, stirring constantly.

Egg Flower Soup: 1/2 cup finely chopped waterchestnuts; 1 quart chicken broth; 2 eggs; pepper and salt. Pour water chestnuts into boiling chicken broth. Cook for about 5 minutes. Beat eggs, pour into chicken broth. Stir well and slowly until egg forms small flowers. Add pepper and salt to taste.

Abalone Soup: 1/4 lb. lean pork sliced thin; 1 tsp. soy sauce; 1/2 tsp. sugar; 1 tsp, cornstarch; 1 Tbsp. oil; 1/2 tsp. black pepper; 1/4 tsp. ginger; 2 tsp. salt; 6 cups boiling water; 4 medium, fresh mushrooms, sliced; 2 stalks celery, sliced; 6 to 8 oz. canned abalone; 1 green onion, chopped. Mix pork with soy sauce, sugar, cornstarch, 1 1/2 tsp. oil and pepper. Heat remaining oil. Fry ginger in oil; add salt and boiling water. Add mushrooms and celery. Simmer, covered for 10 minutes. Cut abalone in 1 inch square pieces. Add abalone to soup 5 minutes before serving. Garnish with green onions.

Did you know: Rice is eaten at every meal in South China where it is the chief grain crop. Noodles, made from wheat flour and millet dishes are the main cereals of North China.

Mandarin Salad: 1/4 cup french dressing; 1 tsp. soy sauce; 2 cups diced cooked ham or veal; 1 can bean sprouts, drained; 1/4 cup chopped onion; 1/2 cup chopped sweet pickle (or sweet pickle relish); 1 tsp. salt; dash of pepper; 3/4 cup mayonnaise. Combine french dressing and soy sauce; marinate meat in this for 30 minutes. Chill. Add remaining ingredients; mix lightly. Serve on crisp salad greens.

Chinese Meatballs: (Meatballs)--1 lb. ground beef; 1/4 cup fine dry bread crumbs; 2/3 cup chopped onion; 1 tsp. salt; dash of pepper; 2/3 cup evaporated milk of 1 egg, beaten; 2 Tbsp. butter. Mix all ingredients except butter. Shape into balls and brown in butter. (Sauce)--13 1/2 oz. can pineapple tidbits; 1 1/2 tbsp. cornstarch; 2 Tbsp. water; 1/4 cup vinegar; 1/4 cup sugar; 2 tsp. soy sauce; 1 Tbsp. butter, melted; 1/2 cup sliced green onions; 1/2 cup green pepper strips; 1 cup celery; 1 large tomato, cut in wedges; 1/4 cup almonds, toasted and salted. Drain pineapple; save liquid. Mix cornstarch with water to make a paste; then add to pineapple juice with vinegar, sugar and soy sauce. Pour over meatballs. Bring to a boil; cover. Turn heat to low and simmer for 20 minutes. Add butter, fruit and vegetables. Cover; continue to cook over low heat for 10 minutes. Sprinkle with almonds and serve with rice.

Mandarin Pork Balls: 1 lb. lean ground pork; 3 tsp. salt; 1 Tbsp. minced pimento; 3 Tbsp. soy sauce; dash of hot pepper sauce; pinch of freshy ground black pepper; 1 clove of garlic, crushed; 1 Tbsp. minced green onion tops; 1 egg; 6 Tbsp. flour; 1 quart water; 1 Tbsp. minced green onion. Combine pork, 1 tsp. salt, pimento, 1 Tbsp. soy sauce, pepper sauce, pepper, onion, garlic, onion tops, eggs and flour. Mix ingredients well. Flour hands and roll meat into balls the size of a walnut. Bring the water to a rolling boil; add remaining ingredients. Keep water boiling and drop meatballs into boiling liquid. Turn heat to medium and cook meatballs for 45 minutes. May be combined with green peas, sugar peas or spinach. Keep vegetables green and slightly crisp.

Pork Subgum: 1 lb. lean pork, cubed; 1/4 cup butter; 1/2 cup chopped onion; 1 green pepper, cut in thin strips; 1/4 lb. sliced mushrooms; 2 cups oriental vegetables; 1 can sliced waterchestnuts; 1 1/2 cup chicken stock; 2 Tbsp. cornstarch; 1 Tbsp. soy sauce; Salt and pepper. In a large skillet, brown pork in butter; cover and cook 15 minutes. Remove pork from skillet. Add onion, green pepper and mushrooms; cook until tender, about 3 minutes. Add oriental vegetables, waterchestnuts, chicken stock and pork. Combine cornstarch and soy sauce; stir until smooth. Add to meat mixture. Season to taste. Bring to boil; reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Serve with chow mein noodles.

"Oriental Frankfurters": 1 lb. frankfurters; 1 tsp. soy sauce; 2 Tbsp. vegetable oil; 1/4 cup chopped onion; 1/4 cup chopped parsley; 1 cup sliced green pepper; 1 cup diced celery; 1 small can mushrooms; 2 Tbsp. cornstarch; 1/4 cup water; 1 tsp. worcestershire sauce. Slice franks diagonally and mix with soy sauce. Put oil in skillet and brown onions; add franks and brown. Add parsley, peppers, celery and mushrooms. Cover and cook for 3 minutes. Combine cornstarch, water and worcestershire sauce; add to ingredients in skillet. Bring to a boil and cook for approximately 10 minutes. Serve over cooked rice and top with chineses noodles.

Chicken and Almond Supreme: 1/2 cup blanched almonds; 6 Tbsp. butter; 1/2 cup sliced mushrooms; 1/2 cup diced onion; 1 green pepper, diced; 1 cup diced celery; 1 can drained and sliced water chestnuts; 1 can drained bean sprouts; 1 tsp. salt; pepper to taste; 1 tsp. sugar; 2 Tbsp. soy sauce; 2 cups diced cooked chicken; 1 cup chicken broth; 1 Tbsp. cornstarch; 1/4 cup cold water; 1 can chinese noodles. Brown the almonds lightly in 2 Tbsp. butter; remove from skillet and set aside. Place 2 Tbsp. butter in skillet and add the mushrooms, onion, green pepper and celery. Cook until barely tender. Add water chestnuts and bean sprouts. Season with salt, pepper, sugar and soy sauce and set aside. Brown the chicken lightly in remaining butter. Add the broth and thicken with combined cornstarch and water. Add the vegetables. Heat thoroughly, but do not cook. Serve hot over noodles and top with shredded almonds. (You can also serve this with rice).

Chicken Chow Mein: 1/4 cup butter; 1 cup onion, diced fine; 1 cup celery, diced fine; 1 tsp. salt; 1/8 tsp. pepper; 1 cup hot water; 1 1/2 cup diced, cooked chicken; 1 lb. can bean sprouts, drained; 1/3 cup cold water; 2 Tbsp. cornstarch; 2 tsp. soy sauce; 1 tsp. sugar. Melt butter in hot skillet. Add onions and fry for 5 minutes. Add celery, salt, pepper and hot water. Cover and cook for 5 minutes. Add chicken and bean sprouts. Mix thoroughly and heat to boiling point. Mix remaining ingredients and add to mixture in skillet. Stir lightly and cook for 5 minutes. Serve piping hot over chow mein noodles, cooked angel hair pasta or cooked rice.

Chicken Curry: 1 medium fryer chicken (or equivalent in boneless chicken pieces); 1 cup water; salt to taste; 6 Tbsp. butter; 1 Tbsp. finely chopped onion; 5 Tbsp. flour; 1 1/2 tsp. curry powder; 3 cups liquid (you may use half broth and half milk); 1 cup uncooked rice, cooked; 3 to 4 tomatoes, sliced; 4 bananas, cut into chunks; 16 oz. can pineapple chunks; 1 can coconut; 8 oz. can of peanuts; 4 large onions, sliced. Cook chicken in water with salt and pepper for 30 minutes or until tender. Remove from broth. Cool and cut to bite size pieces. Melt butter, add onion and cook for 4 minutes. Mix in flour and curry powder. Add liquid and cook, stirring constantly until thick. Add chicken andcook for 5 minutes longer or until chicken is thoroughly heated. Serve with rice, tomatoes, onion slices, bananas, pineapple chunks, coconut and peanuts on the side.

Cantonese Shrimp: 2 eggs, lightly beaten; 1 cup water; 2 1/2 tsp. salt; 1 cup flour; 2 lb. fresh shrimp, shelled and deveined (I just use pre-cooked shrimp--I have a serious dislike for touching raw meat); 14 oz. can pineapple tidbits; 1/2 cup vinegar; 1/2 cup sugar; 1 tsp. soy sauce; 1/4 cup catsup; 2 Tbsp. cornstarch; toasted sesame seed. Blend eggs and water; add 1/2 teaspoon salt and the flour. Mix lightly. Dip shrimp into batter and fry in deep fat until brown. Drain pineapple (reserving syrup); Add water to syrup to make 1 cup liquid. Add the next six ingredients and remaining salt; bring to a boil. Mix cornstarch and water; add to hot mixture, stirring constantly. Cook two minutes longer. Add pineapple and pour over shrimp. Garnish with sesame seed. Serve with cooked rice or angel hair pasta.

Sweet and Sour Red Cabbage: 2 Tbsp. peanut oil; 1 lb. red cabbage, shredded; 1 Tbsp. soy sauce; 4 Tbsp. white vinegar; 3 Tbsp. cider vinegar; 1 tsp. salt; 1 Tbsp. cornstarch; 2 Tbsp. water. Heat electric skillet or wok to 375 degrees. Add oil and heat thoroughly. Add red cabbage and quick fry for 4 minutes. Add mixture of soy sauce, sugar, vinegars and salt; quick fry for 2 more minutes. Add mixture of cornstarch and water; quick fry for 1 minute.

Almond Fried Rice: 1/4 cup butter; 1 large onion, chopped; 1 green pepper, chopped; 3 smoked pork chops, cut in thin strips; 1/2 tsp. pepper; salt to taste; 1/4 cup soy sauce; 1 cup toasted, slivered almonds; 4 cups fluffy, cooked rice (your choice of white, brown or wild); 1 Tbsp. chopped pimento. In a heavy skillet, place the butter, onion and green pepper. Cook until tender, but not brown. Add pork, black pepper, salt, soy sauce, almonds and rice. Cook slowly until well seasoned. Add chopped pimento just before serving. (I think of fried rice as a dish in which you can pretty much use whatever you want. In our local chinese restaurant they use peas, leftover chicken, other leftover veggies, like carrots and water chestnuts. Just have fun mixing a few flavors and textures together).

Egg Foo Yoong: 6 eggs, beaten well; 2/3 cup finely sliced onion; 1/4 cup finely chopped celery; 1 can bean sprouts, drained; 1 1/2 cups leftover chicken, turkey, pork roast or beef. Salad oil. Combine eggs, onion, celery, bean sprouts and meat. Use a large griddle well greased with salad oil. For each patty, use about 1/4 cup of egg mixture poured on hot griddle. Use a broad spatula to keep egg mixture from spreading too much. When the patties are set and brown, turn over to brown other side. Serve hot. Sauce: 5 tsp. soy sauce; 2 tsp. cornstarch; 2 tsp. sugar; 2 tsp. vinegar; 1 cup cold water. Mix together and cook until thickened. Serve with egg patties.