Bean Curd With Oyster Sauce
Bean Curd with Oyster Sauce (China)
8 ounces bean curd
4 ounces fresh mushrooms
6 scallions
3 stalks celery
1 red or green bell pepper
2 Tbspvegetable oil
1/2 cup water
1 tablespoon cornstarch
2 Tbspoyster sauce
4 tpss dry sherry
4 tpss soy sauce
Cut bean curd into 1/2-inch cubes
Clean mushrooms & cut into slices
Cut onions into 1-inch pieces
Cut celery into 1/2-inch diagonal slices
Remove seeds from pepper & cut pepper into 1/2-inch chunks
Heat 1 tablespoon of the oil in wok over high heat
Cook bean curd in the oil, stirring gently, until light brown, 3 min
Remove from pan
Heat remaining 1 tablespoon oil in wok over high heat
Add mushrooms, onions, celery & pepper
Stir fry 1 minute
Return bean curd to wok
Toss lightly to combine
Blend water, cornstarch, oyster sauce, sherry & soy sauce
Pour over mixture in wok
Cook & stir until liquid boils
Cook & stir 1 minute longer
Makes 4 servings
Antipasto Pasta
Antipasto Pasta
12 ozs linguine
3 tablespoons olive oil
4 large (5-inch diameter) portobello mushrooms, stemmed,
dark gills removed, caps sliced 1/4 inch thick
6 ozs 1/8-inch thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16 oz
jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
Drain, reserving 1/2 cup pasta cooking liquid
Heat oil in same pot over medium-high heat
Add mushrooms; saut
Barbecued Shrimp
Barbecued Shrimp (China)
1 pound fresh large shrimp
1 egg white
2 tpss cornstarch
1 tps salt
1 cup vegetable oil
1 cup finely chopped yellow onions
1 tps curry powder
1/4 tps sugar
1/4 tps Chinese chili powder
1/4 cup cream
2 TbspAmerican-style barbecue sauce or satay sauce
1 small red bell pepper, seeded & cut into thin slices
1/2 cup br&y, if desired
Remove shells from shrimp
Cut each shrimp down the back using point of small sharp knife
Remove vein
Rinse shrimp & pat dry with paper toweling
Combine egg white, cornstarch & salt in bowl
Mix well
Mix in shrimp
Let st& 1 hour
Heat oil in wok over medium-high heat until it reaches 375 deg F
Add shrimp, one at a time, to oil (cook only half at a time)
Fry until golden, about 2 min
Drain on absorbent paper
Remove all but 2 Tbspof the oil from wok
Stir fry onions, curry powder, sugar & chili powder in the oil 2 min
Add shrimp
Stir fry 1 minute
Add cream & barbecue sauce
Cook & stir 1 minute
Mix in red pepper
Remove from heat
Arrange shrimp on serving platter & spoon sauce over shrimp
If desired, heat br&y in small saucepan just until warm & pour into small metal bowl
Place bowl on serving plate with shrimp
Carefully ignite br&y using long wooden match
Hold shrimp over flame for a few seconds