Peppered Long Beans

Posted by Olga 8/6/02 7:58:05 am

Chinese long beans are about 1 to 3 feet long and taste like
green beans without strings.
They’re sold year-round in
approximately 1-pound bunches.
They come in either light or dark
green.
I like the dark green ones, the more tender of the two.
Cook
as you would green beans.

Serves 4

2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoons Szechuan peppercorns, slightly crushed
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed

In a large skillet, bring all of the ingredients, except the
beans, to a boil; continue to boil until reduced by half.
Add the
beans, cover, and cook for 2 minutes.
Remove the cover; continue to
cook over medium heat, stirring occasionally, until the beans are
tender yet still crisp, about 5 minutes.

Transfer the cooked beans to a serving dish.
Continue to cook
the liquid in the skillet until it is reduced to 1/3 cup.
Pour the
sauce over the beans and serve immediately.

Pot Sticker

Posted by Cookin’Mom

Preparation time: About 1 hour
Cooking time: About 1 hour (about 15 minutes per batch)

Traditional pot stickers are delicious, but they do take time to
make.
It isn’t hard to speed up the
preparation, though — instead of using home
made wrappers, just start with the purchased ones (gyoza) sold in
some grocery stores and Asian markets.

2 small whole chicken breasts (about 3/4 pound
each), skinned, boned, and split
1/4 cup sesame oil
1 cup finely chopped celery
1/2 cup chopped green onions (including tops)
3 tablespoon dry sherry
2 tablespoons cornstarch
1 teaspoon granulated sugar
1/2 teaspoon salt
1 (14 ounce) package pot sticker wrappers (gyoza)
or wonton skins
1/4 cup salad oil
1 cup water
Rice wine vinegar, soy sauce, and chili oil

Rinse chicken and pat dry, then chop finely.
Place in a bowl and
stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and
salt.

Set out 6-8 wrappers at a time; keep remaining wrappers tightly
covered.
Mound 2 teaspoons of the filling on each wrapper.
To shape
each pot sticker, fold dough in half over filling.
Pinch about 1/2
inch of curved edge closed; continue to pinch closed, forming 3
tucks along dough edge, until entire curve is sealed.
Set pot
sticker down firmly, seam side up, so it will sit flat.
Cover
lightly until all pot stickers are shaped.

At this point, you may place pot stickers in a single layer on a
baking sheet and freeze until hard, then transfer to a heavy
plastic bag, seal, and return to freezer for up to one(1) month.
Cook without thawing as directed below.*

For fresh pot stickers, place a wok over medium heat; when wok
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
pot stickers, seam side up.
Cook until bottoms are golden brown
(5-7 minutes).

Pour in 1/4 cup water; reduce heat to low, cover, and cook until
liquid is absorbed (6 to 10 more minutes).
Remove from wok and keep
warm.
Repeat to cook remaining pot stickers, using remaining salad
oil and water.

Offer pot stickers with vinegar, soy, and chili oil on the side
for dipping.
Makes about 4 dozen pot stickers (about 10
servings).

*For frozen pot stickers, place wok over medium heat; when work
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
frozen pot stickers, seam side up.
Cook until bottoms are golden
brown (8 to 10 minutes).
Pour in 1/3 cup of regular-strength
chicken broth and immediately cover wok tightly.
Reduce heat to low
and cook for 15 minutes.

Uncover and continue to cook until all liquid is absorbed.
Remove from wok and keep warm.
Repeat to cook remaining pot
stickers, using remaining salad oil and broth.

Shrimp Filling

Shell, de-vein, and finely chop 1/2 pound medium-size raw
shrimp.

Combine shrimp with:

1/2 pound lean ground pork
1 cup finely shredded cabbage
1/4 cup minced green onion (including tops)
1/4 cup chopped mushrooms
1 clove garlic (minced or pressed)
1/2 teaspoon salt
2 tablespoons oyster sauce or soy sauce

Mix well.

Penang Rice Noodles

Posted by swm56 6/11/01 10:22:40 am

Serves 2 as a main course or 4 as an accompaniment.

8 ounces (225g) dried rice noodles (see below)
2 tablespoons peanut oil
1 large onion, thinly sliced
4 green onions, cut diagonally into 1-inch (2.5-cm) pieces
2 tablespoons coarsely chopped garlic
8 ounces Chinese greens such as bok
choy (see below) cut into 1-inch (2.5-cm)
pieces
6 ounces (175 g) fresh Chinese yellowor green chives,
or fresh chives, cut into 1-inch (2.5-cm)
pieces
1 tablespoon Shaoxing rice wine (see below) or dry sherry
2 tablespoons light soy (see below)
2 tablespoons vegetarian
oyster-flavored sauce (see below) or dark soy sauce (see below)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces (175 g) bean sprouts
2 teaspoons sesame oil

Soak the rice noodles in a bowl of warm water for 2 minutes.
Then drain them in a colander or sieve.
Heat a wok or large skillet
over a high heat until it is hot.
Add the oil and, when it is very
hot and slightly smoking, add the onion, green onions, garlic,
Chinese greens, and Chinese chives.
Stir-fry for 4 minutes.
Then
add the noodles, rice wine or sherry, light soy sauce, oyster sauce
or dark soy sauce, salt and pepper and continue to stir-fry for 2
minutes.
Add the bean sprouts and continue to cook for 2 minutes.
Finally, drizzle in the sesame oil and give the mixture a good
stir.

Serve at once.

Dried Rice Noodles are opaque white and come in a variety of
shapes.
One of the most common examples is rice-stick noodles,
which are flat and about the length of a chopstick.
They can also
vary in thickness.
Light soy sauce is light in color, but it is
full of flavor and is the better one to use for cooking.
It is
saltier than darksoy sauce and is known in Chinese grocers as
Superior Soy.
Vegetarian oyster-flavored sauce can be bought in
Chinese grocers and supermarkets.
Despite its name, it does not
have a fishy taste.
It is full of rich flavor and is used in
cooking and as a condiment, diluted with a little oil, for
vegetables, poultry and meats.

Mia’s Asian Chicken Salad

Posted by Cookin’Mom April 2001

Source: by Chef Brad Grafton - Bluff View Art District,
Chattanooga, Tennessee Specialty Recipe

Thai Dressing
1 cup soy sauce
1 cup rice vinegar
1/2 cup brown sugar
1/4 cup sesame oil
2 teaspoons ginger
2 teaspoons garlic
4 green onions, minced
1 bunch cilantro, minced
1 teaspoon chili paste

Marinate chicken breast with Thai dressing for 4 hours and cook
on grill.

Makes 3 cups.

Salad
Napa cabbage
Carrot peel
Green onions
Cooked rice noodles
Thai dressing

Serve grilled chicken on top of salad with dressing drizzled
over.

Peanut Sauce

Posted by jerseyjan 6/9/01 4:33:56 pm

This sauce is versatile; I use it as a salad dressing, dipping
sauce, stir-fry sauce, and marinade.
It’s great
with chicken! Love it with Thai Chicken Satay.

2 tablespoons peanut oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 cup fresh lime juice
1/4 cup light soy sauce
2/3 cup crunchy or smooth peanut butter
1/3 cup coconut milk
1/4 cup coriander, chopped

Cook onion and garlic in the peanut oil till translucent.
Add
all other ingredients and simmer 10 minutes.

Pungent Javanese Beef (Semur Daging)

“Semur” means “braise” or “stew” with sugar, soy sauce, clove,
nutmeg and pepper.
Serve with hot boiled rice.

1 large onion, minced
2 cloves garlic, minced
2 teaspoons minced ginger root
2 tablespoons vegetable oil
1 (1 1/2 pound) beef boneless chuck, tip or
round, cut into 1 1/2-inch cubes
1 1/4 cups water
1 tablespoon tamarind powder or pulp or
2 tablespoons lemon juice
2 tablespoons dark soy sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Hot cooked rice

Cook and stir onion, garlic and gingerroot in oil in 10-inch
skillet over medium heat until onion is tender; remove with slotted
spoon.
Add beef to skillet.
Cook, stirring frequently, until all
liquid is evaporated, and beef is brown, about 25 minutes.

Stir in onion mixture and remaining ingredients except rice.
Heat to boiling; reduce heat.
Cover and simmer, stirring
occasionally, until beef is tender and sauce is thickened, about 1
1/2 hours.
Skim off fat.

Serve with rice.