Vegetables Lo Mein
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 Tbspsoy sauce
1 tablespoon granulated sugar
4 Tbspoyster sauce
4 Tbsppeanut oil
Cook noodles
Drain
Meanwhile, in wok, heat 1 tablespoon oil & stir-fry cabbage 1 minute
Remove from wok & set aside
Add more oil if necessary & stir-fry carrots, celery & scallions
Make sauce by combining soy sauce, sugar, oyster sauce & peanut oil
Add sauce & noodles & toss gently
Add cabbage & toss again
Serve immediately
Hoisin Chicken
Hoisin Chicken (China)
8 ounces fresh broccoli
2 medium yellow onions
1 red or green bell pepper
2 (4 ounce) cans whole button mushrooms
1 (3 pound) broiler-fryer chicken
1/2 cup cornstarch
3 cups vegetable oil
2 tpss grated pared fresh ginger root
1 cup water
1 tablespoon cornstarch
3 Tbspdry sherry
3 Tbspcider vinegar
3 Tbsphoisin sauce
4 tpss soy sauce
2 tpss instant chicken bouillon granules
Wash broccoli & cut into 1-inch pieces
Peel & chop onions
Remove seeds from pepper & chop pepper coarsely
Drain mushrooms
Remove giblets from chicken & reserve for another use
Rinse chicken & cut into serving size pieces
Coat chicken pieces with 1/2 cup cornstarch
Heat oil in wok over high heat until it reaches 375 deg F
Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time)
Cook until golden & completely cooked, about 5 min
Drain on absorbent paper
Repeat with remaining chicken
Remove all but 2 Tbspof the oil from wok
Stir fry ginger in the oil over medium heat 1 minute
Add onion to ginger
Stir fry over high heat 1 minute
Add broccoli, pepper & mushrooms
Stir fry 2 min
Combine water & all remaining ingredients
Add to vegetable mixture
Cook & stir until liquid boils & becomes translucent
Return chicken to wok
Cook & stir until chicken is hot throughout, 2 min
Makes 6 servings
Honey Orange Stir Fry Shrimp
Honey Orange Stir Fry Shrimp
Sauce
1/2 cup (125ml) honey
1/3 cup (75ml) soy sauce
1 1/2 Tbsp(22ml) cider vinegar
1 tablespoon (15ml) cornstarch
1 tablespoon (15ml) orange rind, grated
Combine all the sauce ingredients
Mix until smooth
Set aside
Stir-fry
1 tablespoon (15ml) vegetable oil
4 cloves garlic, minced
2 tpss (10ml) fresh gingerroot, grated
1 sweet red pepper, seeded & diced
1 cup (250ml) snow peas
1 to 1 1/2 lb (500 to 750 g) large shrimp,
peeled & deveined
3 green onions, chopped
Cooked rice or noodles
Heat oil in wok or large fry pan over medium-high heat
Add the garlic & ginger
Saute for 1 minute
Add the diced pepper & snow peas
Stir-fry for 1 minute or until tender-crisp
Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute)
Add the sauce
Cook, stirring constantly, until the mixture comes to a boil & thickens
Stir in the green onions
Serve over cooked rice or noodles