Seafood Combination
Seafood Combination (China)
8 ounces fresh or thawed frozen sea scallops
8 ounces fresh or thawed frozen shrimp
8 ounces fresh or thawed frozen fish fillets
8 scallions
3 stalks celery
1 (8 ounce) can water chestnuts
1 (8 ounce) can bamboo shoots
4 Tbspvegetable oil
8 ounces cleaned, ready-to-cook squid, if desired
1/2 cup water
2 tpss cornstarch
1 tps instant chicken bouillon granules
1 tablespoon soy sauce
2 tpss dry sherry
Rinse scallop with water, drain & cut into quarters
Remove shells & back veins from shrimp
Remove skin, if any, from fillets
Cut fillets into 1 1/2-inch square pieces
Cut onion & celery into thin diagonal lice
Drain water chestnuts & cut into halves
Drain bamboo shoots & cut into thin slices
Heat 2 tablespoon of the oil in wok over high heat
Stir fry onions, celery, water chestnuts & bamboo hoots in the oil until crisp-tender, 2 min
Remove from wok
Heat remaining 2 Tbspoil in wok
Add scallops, shrimp, fish pieces & squid
Stir fry until all fish is cooked & opaque, about 3 min
Blend water, cornstarch, bouillon, soy sauce & sherry
Pour mixture over fish mixture in wok
Cook & stir until liquid boils
Return vegetables to wok
Cook & stir 2 min
Serve with Fried Noodles
Kung Pao Beef
Kung Pao Beef
Posted by WingsFan91 at recipegoldmine
com 9/5/2001,8:35 am
1 pound beef boneless sirloin or flank steak
1 tablespoon vegetable oil
2 tpss cornstarch
1/2 tps salt
1 dash white pepper
2 hot green chiles
2 green onions (with tops)
1 red bell pepper
2 Tbspvegetable oil
2 Tbspvegetable oil
2 tpss finely chopped garlic
1 tps finely chopped ginger root
2 Tbspbrown bean sauce
1/2 cup diced canned bamboo shoots
1 tps sugar
1/2 cup skinless raw peanuts, roasted
Trim fat from beef steak; cut beef into 3/4-inch cubes
Toss beef, 1 tablespoon oil, the cornstarch, salt & white pepper in glass or plastic bowl
Cover & refrigerate 30 min
Cut chiles into thin slices (remove seeds & membrane if desired)
Cut onions diagonally into 1-inch pieces
Cut bell pepper into 3/4 inch squares
Heat 12-inch skillet or wok until very hot
Add 2 Tbspoil; rotate skillet to coat bottom
Add beef; stir-fry 2 min or until beef is brown
Remove beef from skillet
Heat skillet until very hot
Add 2 Tbspoil; rotate skillet to coat bottom
Add chiles, garlic, ginger root, bean sauce & bamboo shoots; stir-fry 1 minute
Add beef, bell pepper & sugar; stir-fry 1 minute
Stir in onions
Sprinkle with peanuts
Chinese Beef Strip Marinade
Chinese Beef Strip Marinade
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad
As you may already know, I was busy most of this week & last weekend entertaining out-of-town guests which ate up all of my spare time In spite of being busy, I did, however, have a chance to get in the kitchen
This is one thing I came up with the other evening
My wife & kids liked it
Hope you do too
1 1/2 lb 1 to 1 1/2-inch pencil-thin beef strips
1/4 cup soy sauce
1/4 cup dry white wine
1/4 cup water
1 tablespoon oyster sauce
1 tps sesame oil
1/2 tps black pepper
1/4 tps red pepper
2 tpss minced garlic
2 tpss minced ginger
1 tablespoon brown sugar
2 Tbspcornstarch (for tenderizing beef)
1 tablespoon vegetable oil
1 egg white
Approximately 2 cups broccoli or any crisp
green vegetable (I used dried tou fu)
About 3 hrs before preparation time, mix all marinade ingredients except cornstarch & egg white
Put beef strips in Pyrex dish & pour marinade over them
Make sure all pieces have chance to be submerged in marinade
Next, gradually sprinkle cornstarch over beef, gently massaging it into meat
Place beef in refrigerator for about 3 hrs
Before you are ready to stir-fry beef, beat egg white until frothy
Place in beef mixture, making sure it is evenly distributed
Heat a couple of table spoons of oil in wok & stir-fry vegetables
Remove from wok & set aside
Next, add a little oil & stir-fry beef mixture, being careful not to overcook it
The last step is to add the vegetables & mix together with beef mixture
I actually liked this dish because it wasn’t necessary to make a sauce – tasty without it
If you want to, you can also mix in a little oyster sauce or a combination of oyster sauce & soy sauce, adding just enough to coat beef & vegetables in wok
This should be done just before beef & vegetable mixture is removed from fire
I actually had enough liquid leftover after stir-frying
Serve over white rice
P
S
This recipe has a lot of beef in it
If you want, you can use a little less beef & more vegetables which would be more authentic