Chinese Vegetable Sauce
Chinese Vegetable Sauce
Posted by Cookin’ Dad at recipegoldmine
com 7/26/2001 9:34 am
Dear Recipe Goldmine Friends,
I have been working pretty long hrs lately, but I still manage to find time to get in the kitchen & experiment, even though I do not sometimes eat until very late in the evening
I made this the other evening
It is very simple & tasty
This sauce would go well with eggplant (cylinder shaped), broccoli or any non-leafy vegetable
I made this recipe for eggplant which was steamed before mixing it with this sauce
Enjoy
Regards, Cookin’ Dad
Sauce (no name)
3/4 cup low sodium chicken broth
2 Tbsphoisin sauce
2 tpss seasoned soy sauce for seafood
(I used Lee Kum Lee br& which should
be stocked in most oriental grocery stores)
2 tpss minced garlic (minced as finely as possible)
Mix ingredients together
Thicken sauce over fire with about 2 tpss cornstarch mixed with equal amount of water
After sauce starts to thicken, add already cooked vegetables to sauce
Mix well & serve with white rice
Italian Orange Rum Cake
Italian Orange Rum Cake
Source: Woman’s Day
3 eggs
1 cup granulated sugar
2 teaspoons grated orange rind
3 tablespoons fresh orange juice
1 cup sifted all-purpose flour
1 teaspoon baking powder
Orange Rum Topping
Garnish: Orange slices, candied cherries
and whipped cream rosettes
Preheat oven to 350 deg F
Beat eggs until light
Gradually beat in sugar and continue to beat until mixture is thick and lemon colored
Use an electric beater if possible, and beat at high speed for about 5 minutes
Stir in orange rind and juice
Sift flour with baking powder 3 times and fold into batter
Pour into buttered and floured 9-inch springform pan
Bake for 30 minutes, or until cake tests done
Cool in pan
Pour Orange Rum Topping over cooled cake and chill until serving time
Remove from pan
Decorate with oranges, cherries, and whipped cream rosettes
Orange Rum Topping
1 envelope unflavored gelatine
1/4 cup cold water
1 cup hot milk
3/4 cup granulated sugar
4 egg yolks, lightly beaten
2/3 cup dark rum
1 large orange, peeled and sectioned
1 cup heavy cream, whipped
Soften gelatine in cold water
Stir in hot milk and sugar
Cook over low heat until mixture is hot
Do not let boil
Gradually pour over egg yolks, stirring constantly
Add the rum
Set in bowl of cracked ice and stir constantly until cool and beginning to set
Fold in orange sections and whipped cream
Chinese Szechuan Chicken
Chinese Szechun Chicken
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad – Member posted 02-09-2001 07:49 pm
I have been quite busy for the past couple of weeks with the Chinese New Year
It seems as though I did more cooking during the past two weeks than the past two months
I made this dish the other day & my family really liked it even my daughter who normally will not eat spicy food, ate this right up! However, I must add that I did tone the heat down
Hope everyone enjoys this
4 boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup regular soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I used 1/2 cup because
Taiwanese chicken broth is very salty)
1/4 tps Chinese hot pepper sauce
2 Tbspbrown sugar
1 tps ginger, finely minced
2 tpss garlic, minced (I used garlic press)
3 to 12 dried Chinese red pepper pods**
1 medium-size green bell pepper, diced or
thinly-sliced crescent shape
About 2 tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, of course, is where the heat comes from
I ONLY used 3 because my daughter does not like spicy food
With 3 pods, there will be a slight amount of heat, but not so much that little ‘uns like my daughter won’t eat it
If you want the heat, use all 12 dried red pepper pods!
About 5 to 6 hrs before cooking time, cut chicken breast into bite-size chunks
Add about 1 to 2 Tbspwater to breast meat, followed by an equal amount cornstarch
Gently massage cornstarch into breast meat
Place meat in refrigerator until ready to use
About 1 hour, or earlier if you prefer, mix sauce ingredients which includes everything except bell peppers, dried red peppers, cornstarch & water
Mix well & set aside
When ready to cook chicken, heat wok until it smokes, reduce heat & place a little oil in wok
It will heat very quickly
Place chicken in wok & stir-fry
When it is about halfway done, douse chicken with a about 1 1/2 Tbspdry white wine or sherry & stir
Finish cooking chicken & remove from wok
Next, clean wok & reheat it
Add just a little oil & heat
After oil has heated, add a clove of garlic (does not have to be minced) & dried red pepper pods
Stir-fry for about 20 to 30 seconds before adding sauce ingredients
After sauce has simmered for about a minute or so, add cornstarch & water mixture
Stir briefly & when sauce starts to thicken, add chopped bell peppers
When sauce has thickened, add hot oil & stir until well-mixed
Lastly, return chicken to wok & mix with sauce
Serve over white rice