Szechuan Orange Chicken Wings

Posted by Olga 6/5/02 6:42:49 am

This is a great recipe for those who love Szechuan orange
chicken.
It is easier than the stir fried version done with the
chicken meat.
You can serve it with rice for a main course, but I
like to serve it as finger food as an appetizer.

2 pounds chicken wings

Marinade
3 cloves garlic, minced
4 teaspoons minced ginger root
4 teaspoons minced ginger root
3 green onions, minced
1/3 cup Hoisin sauce
1 tablespoon hot Chinese chili paste
2 tablespoons frozen orange juice concentrate
2 tablespoons grated orange peel
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon oriental sesame oil

Cut off the wings tips and reserve for making stock.
Cut the
remaining wing in half.

Combine all the ingredients for the marinade.
Add the wings to
the marinade, place in a clean plastic bag, tie securely and
marinate for a few hours in the refrigerator, turning the bag
occasionally to make sure the wings are well coated.

Preheat the oven to 400 degrees F.
Line a baking dish with
parchment paper.
Arrange the wings in a single layer.
Bake for 20
minutes, brush with the marinade, turn wings, brush other side and
bake 15 minutes longer.

Serve hot or at room temperature.

Vegetarian Egg Rolls

Posted by WingsFan91 7/19/01 5:08:59
am

1 package egg roll wrappers
Sesame oil
1 cup celery, finely chopped
1 onion, small, finely chopped
2 garlic cloves, minced
1 cup cabbage, finely shredded
1 cup mushrooms, finely chopped
1 green pepper, finely chopped
1/2 cup water chestnuts, finely chopped
1 cup sprouts, bean or seed, fresh
1/4 cup soybeans, dry cooked and pureed
3 tablespoons soy sauce
2 1/2 cups brown rice, cooked

In a wok or frying pan sauté the vegetables in
sesame oil in the order given.
After the onion has started
sautéing, add the remaining vegetables quickly so that
the total time with the heat on is about 5 minutes.
As soon as you
add the bean sprouts to the pan, turn off the heat.

Stir the pureed soybeans and soy sauce together.
Then stir this
mixture into the vegetables.
The whole mixture may be chilled
several hours, or used warm.
To prepare the rolls: place about 1/4
cup filling in the center of each pancake or egg roll wrapper; fold
the corners over envelope-style and seal with a flour-water
paste.

Heat a large frying pan with oil in the bottom.
Fry the rolls
until they are crisp and brown, turning only once.
You may deep fry
the rolls if you are into deep frying, but they are better cooked
only in a little oil.
Drain on paper bags or towels.

Keep the rolls hot in a 250 degree F oven up to an hour.
Or
reheat them at 450 degrees F for about 10 minutes.

Sweet and Sour Ribs

Posted by kccaid 6/15/01 11:42:20 am

Everyone who tastes this requests the recipe.
It’s really
different from the sweet and sour pork you get at Chinese
restaurants.
This recipe is from my grandmother and was originally
written to be made in an electric fry pan.
I usually just brown the
meat in a fry pan and then throw it in the crockpot with the sauce
and let it cook on low heat all afternoon.
But here it is as
originally written:

3 pounds country style pork ribs
1 tablespoon shortening
1 clove garlic, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons sugar
3/4 cup vinegar
4 tablespoons soy sauce
1/4 teaspoon ground ginger

Pre-heat fry pan to 350 degrees F.

Brown ribs in shortening till golden brown.
Reduce heat to
simmer or about 212 degrees F.

Mix together garlic, salt, pepper, sugar, vinegar, soy sauce and
ginger.
Pour half of mixture over ribs.
Braise for about 1 1/2
hours.
Pour remainder of sauce over for last hour.

Approximate time: 3 hours

Sweet ‘n’ Sour Sauce

1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon seasoning salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Combine sugar, cornstarch and seasoning salt in a saucepan;
gradually add remaining ingredients.
Bring to a boil; cook and stir
for 2 minutes or until thickened.

Twice-Cooked Pork (Szechwan)

1 pound lean boneless pork (such as
shoulder or butt), in 1 piece
1 tablespoon dry sherry
1 thin, quarter-size slice fresh ginger,
crushed with the side of a cleaver
3 scallions (including tops)
2 teaspoons hot bean sauce or 2 small dried
hot red chiles, crumbled
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 small green bell peppers or 1 each
small green and red bell pepper
3 tablespoons vegetable oil
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger

Place pork, sherry and ginger slice in a 2-quart pan.
Cut 1 of
the scallions in half crosswise and add to pork, then add enough
water to barely cover meat.
Bring to a simmer; cover and simmer
until meat is tender when pierced (about 45 minutes).
Lift meat
from broth and refrigerate until cold.

Cut meat into 1 1/2-inch square pieces about 1/8 inch thick.
In
a bowl, combine hot bean sauce (or red chiles), sweet bean sauce,
soy sauce and sugar.
Seed bell peppers and cut into 1 inch squares;
cut remaining 2 scallions into 1-inch lengths.
Place a wok over
high heat; when wok is hot, add 2 tablespoons of the oil.
When oil
is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a
few drops of water if wok appears dry.
Sprinkle with salt and stir
once, then remove peppers from wok.
Add remaining 1 tablespoon oil
to wok.
When oil begins to heat, add garlic and minced ginger and
stir once; then add pork and stir-fry for 1 minute.
Add bean sauce
mixture and toss until pork is coated with sauce.
Return bell
peppers to wok along with onion.
Stir for 30 seconds to heat
through.

Makes 3 or 4 servings.

Vegetables Lo Mein

Transparent noodles
Oil to stir-fry vegetables
1 leaf of cabbage, thinly sliced
3 carrots, julienne cut
2 stalks celery, sliced
1 bunch scallions, cut diagonally

Sauce
4 tablespoons soy sauce
1 tablespoon granulated sugar
4 tablespoons oyster sauce
4 tablespoons peanut oil

Cook noodles.
Drain.

Meanwhile, in wok, heat 1 tablespoon oil and stir-fry cabbage 1
minute.
Remove from wok and set aside.
Add more oil if necessary
and stir-fry carrots, celery and scallions.

Make sauce by combining soy sauce, sugar, oyster sauce and
peanut oil.
Add sauce and noodles and toss gently.
Add cabbage and
toss again.

Serve immediately.