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~WOK DISHES~

Oct 31 2011

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 1 fish

3 tbsp dry sherry

3 scallion stalks

3 thin slices gingerroot,about 2 1/2 by 1 slices

3 tbsp thin soy sauce

2 tbsp oriental sesame oil

have the fish cleaned and scaled but leave the head and tail on. Slash the fish to the center bone at 1 1/2 inch intervals.Place the fishh on a platter,sprinkle with the  sherry , and let stand 20 minutes.

Trim andwash thes callions,slit in half lengthwise, and cut into 2-inch pieces. Shred the ginger slices into matchstick pieces. Sprinkle the soy sauce and sesame oil atop the fish,then crisscross the ginger shreds on top of the fish and place the scallion pieces atop the ginger.

Place the steaming rack  inside the steaming wok. Add 5 to 6 cups water to the wok and bring to the boil. Lower the platter onto the rack,cover the wok,and steam the fish over high heat for 12 to 15 minutes, depending on the size and girth. The fish is done when the flesh pulls away from the bone easily.

Remove the platter from the wok with a plate lifter or pot holders. Place the fish platter on a large platter and bring to the table.

 

 

 

 

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Oct 30 2011

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1 small rack spareribs

3 tbsp cornstarch

5 cloves garlic

1 knob gingerroot about 2 inches long

1 tbsp salted black beans

2 scallions

1/2-1 tsp red pepper flakes

1/4 cup oil

3 tbsp thin soy sauce

1 tbsp red wine vinegar

2 tsp dry sherry

2 tsp sugar

 


 


Cut the ribs across the bone into 1 inch strips. Cut the ribs into individual pieces between the bones,place in a bowl,and coat with the cornstarch.

Peel and mince the garlic. Peel the ginger,cut 5 very thin lengthwise slices, then cut these into thin shreds. Cut the  shreds into fine mince. Rinse the beans underhot water. Dice the scallions into 1/4-inch pieces. Combine the garlic,beans,scallions,and chili flakes. In another bowl,combine the sauce ingredients.

Place a 12 inch bamboo steamer in your steaming wok. Add sufficient water to touch the bottom of the steamer basket, cover  with the steamer to, and bring to the boil.

Heat your oil-cookin gwok. Add the oil and  heat for  1 minute. Add the ribs and stir vigorously to coat with  oil;toss for 2 minutes. Make a well in the center of the wok. Add the dry ingredients and stir for15 seconds with the point of the spatula, then toss to coat the ribs.

Re-stir the sauce  to mix the sugar. Pour around the sides of the wok,then stir to coat the ribs. Toss vigorously for 15 seconds. Remove to a plate.

Lower the plate of ribs into the bamboo steamer. Coverand steam the ribs over high heat for 45 minutes. Add hot water to the wok from time to time to replenish that lost through steaming. After 45 minutes,remove the ribs with a plate lifter or bring the plate and the steamer basket to the table

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Oct 30 2011

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1 pound medium shrimp in their shells

1/2 head iceberg lettuce

8 cups oil

BATTER

1 1/2 cups all purpose flour

1 tbsp baking powder

1 tsp salt

1/2 cup oil

1- 1 1/4 cups cold water

SAUCE A

1 1/2 thin soy sauce

3 tbsp mild vinegar

2 tbsp shredded gingerroot

1 tbsp oriental sesame oil

SAUCE B

2 tbsp hoisin sauce

1 tbsp tomato catsup

1 tsp chili sauce

1 tsp dry sherry

1 tbsp minced scallion

Remove the shells from the shrimp but leave the last segment  and the tails.. Split the shrimp down the back until almost completely open. Remove the vein. Place the shrimp in a bowl of ice water.

Combine the  dry ingredients for the batter. Mix well,then add the oil a little at a time until oil and flour are throughly mixed; break up any large lumps. Now add the water a little at a time, stirring constantly in one direction. Eventually, the batter will become smooth and silky. Stop adding water when you attain the consistency of a thin pancake batter. Allow the batter to rest,covered, for at least 15 minutes.

Prepare sauce A,B,or both. Shred the lettuce and place on a platter. Cover with clear wrap until ready  for use.

Place the oil in a wok and heat to 375 degrees. While the oil is heating, drain  the shrimp, pat dry,and dip in the batter,leaving the tails exposed for easy handling. Line a work platter with paper toweling.

Place 8 to 10 shrimp in the hot oil and cook until the batter turns golden brown. Remove with a large strainerto the work platter. Do the remaining shrimp in the same manner, making sure that the oil reaches 375 degrees before adding the shrimp.

Remove the covering from the lettuce. Place the sauce bowl  in the center. Place the shrimp,tails up,around the perimeter of the platter. Serve immediately.

 

 

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Oct 30 2011

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1/4 cup dry sherry
2 tbsp soy sauce
1 pound any firm-fleshed fish fillet
4-5 fresh chillies,preferably red
3 scallions
1 knob fresh ginger root,about 3 inches
6 cloves garlic
1/2 cup water
1/2 cup tomato catsup
1/4 cup red wine vinegar
2 tbsp red devil or your favorite chili sauce
8 cups oil
1/2 cup cornstarch,approximately
2 tbsp cornstarch mixed with 4 tbsp cold water

Combine the sherry and soy sauce in a bowl. Lightly score the fillets both sides. Marinate in soy sauce mixture for 30 minutes.

Open the chilies lengthwise, then remove and discard the seeds; cut into thin strips,  then into small dice. Peel the ginger and cut 8 thin lengthwise slices. Shred and then mince  the Ginger. Peel,smash and mince garlic. Wash and trim scallions, split in half, then cut into 1/8- inch dice. Combine minced ingredients in a bowl. Combine  water,catsup,vinegar, and red devil sauce in another bowl.

Place 8 cups oil in a wok and heat to  375 degrees. At the same tome, remove 1/4 cup oil to a heavy skillet,heat,and add the minced ingredients. Stir for 1 minute, add the liquid mixture,bring to the boil,reduce to a bare simmer, and cover.

Drain the fish fillets. Pat dry and dredge in cornstarch. When the oil reaches 375 degrees, shake off the excess starch,lower the fillets into the oil, and fry until lightly browned. Remove with the large strainer. Allow the oil to heats for 2 minutes,then return the fillets to the oil for 15 seconds to further crisp the outside. Remove to a platter.

Remove cover from the skillet. Re-stir the cornstarch and water,then slowly trickle into the sauce. Stir constantly until the desired consistency is reached. (some like it thin.) pour sauce over fillets and serve immediately.

 

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Oct 29 2011

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1 pound chicken livers

Cornstarch to coat
3 knobs ginger root,1 in long
2 scallions
1 small head cauliflower
1 tsp Salt
1 large red bell pepper
4-5 tbsp oil

SAUCE

2 tbsp oyster sauce
2 tsp A-1 sauce
2 tsp dry sherry
Ground pepper

Trim the livers of fat and membranes. Discard mealy pieces. Place livers in a bowl, coat with cornstarch, and mix. Smash the Ginger. Wash,trim, and cut scallions into 1- inch pieces.

Break the cauliflower heads into uniform. Bite- sized pieces. Bring 2 quarts water  to the boil,add 1 tsp salt,and blanch the cauliflower for 45 seconds. Drain,cool, and dry.

Cut then red pepper into 1- inch squares. Combine the sauce ingredients.

Heat a wok. Add 3 tbsp oil,heat for 30 seconds, then add Ginger. Stir and cooked until browned; discard.add half the livers. Stir until browned and lightly spongy when pressed  with the spatula. Remove to a work platter. Cook the remaining livers,adding oil down the sides of wok if necessary. Remove.

Add the scallions and peppers; stir 30 seconds. Add the cauliflower and livers; stir 15 seconds. Pour the sauce down the sides of the wok, stirring to coat thoroughly. Remove to a platter and serve immediately.

 

 

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Oct 28 2011

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8 ounces rice vemicelli

large eggs

salt and pepper

1 yellowonion

10 snow peas

1 red bell pepper, about 3 inches high

2 cups bean sprouts

6-7 tbsp oil

1 cup shredded roast pork

SAUCE

1/2 cup  chicken broth

1 1/2 tbsp thin soy saue

1 tbsp black soy sauce

1 tbsp hoisin sauce

 

 

Put the noodles in a bowl. Cover with tepid water and soak until softened,about 15 to 20 minutes. Beat the eggs; add salt and pepper to taste. Peel and shred the onion. String the snow peas,then shred each into 4 pieces. Cut the pepper into 1/8 inch lenghtwise strips. Plunge thebean sprouts into a bowl of cold water and push under several times; remove green husks as they float to the top, then drain and dry. Drain the noodles; shake well to remove excess water. Mix the sauce ingredients.

Heat a heavy  skillet. Add the oil and heat for 30 seconds, and drain the oil  into a heatproof bowl but leave the pan slick. Add one-third of the egg and swirl to coat the entire bottom,forming a thin crepe. When firm, remove with spatula.Add more oil if necessary and make 2 more crepes. allow to cool. Cut in half,then into shreds.

Heat a wok. Add 2 tbspoil and heat 15 seconds. Add the pork,onion,and pepper. Stir unti the onion becomes translucent,then remove solids to a work platter. Add 2 more tbsp oil and heat 5 seconds. Add the snow peas and bean sprouts. Stor for 15 to 20 seconds,then put pork and other ingredients back in. Stir to mix,add the shredded egg and the noodles,and mix again. Pour the sauce down the sides of the wok. Stir and toss lightly to coat everything evenly, and remove to a serving platter. Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

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Oct 28 2011

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4 cloves garlic

1 tsp dry sherry

1 large onion

1 pound ground pork or beef

3 tbsp oil

1 pound vermicelli

2 tbsp cornstarch

5 tbsp chicken broth

2 tbsp oriental sesame oil

1/2 cup diced scallion greens for garnish

SAUCE

1/4 cup hoisin sauce

1/4 cup black soy sauce

1/4 cup chicken broth

1/4 cup dry sherry

2 tbsp sugar

 

 

Peel,smash,and mince the garlic. Moisten with dry sherry. Dice the onion to yield 1 1/2 cups.Break up the ground meat with knife to facilitate cooking. Combine the sauce ingredients.

Bring a large kettle of water to the boil. Heat a wok and add the oil. Heat for 10  seconds, then add the garlic. Stir for 10 to 15 seconds but avoid browning. Add the diced onion and stir until the onion begins to wilt. Add the ground meat and stir vigorously to separate the grains.When the meat  has lost its raw color,add the sauce. Stir to mix well,cover, and let the sauce simmer for 10 minutes or longer.

Add a tbsp each of salt and oil to the boiling water,add the noodles,and cook to the al dente stage. Drain, rinse, and place in a lrge bowl.

Combine the cornstarch and chiscken broth. Slowly pour into the wok , thicken the sauce to the  desired consistency and pour over the noodles. Top with sesame oil and serve immediately,garnished with the scallion greens

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Oct 28 2011

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1 large bunch broccoli

1 knob gingerroot,2 inches long

2 cloves garlic

3 tbsp oil

SAUCE

3 tbsp oyster sauce

2 tbsp chicken broth

2 tsp dry sherry

 


Separate broccoli flowerets from the main stalk ,leaving 1 1/2 inches of stem. Trim the tough outer skin from the stem, then trim the stem to a point.Peel the ginger and cut into 6 to 8 thin slices across the grain. Peel and slice the garlic.Combine the sauce ingredients.

Heat a wok. Add the oil and heat for 10 seconds. Add theginger and garlic and stir for 10 seconds,then add the boccoli. Stir to coat thoroughly with oil,continuing until the color begins to change toward a darker green. add the sauce down the side,stir to coat. Cover the wok and cook for 1 minute. Remove to a platter and serve immediately.

 

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Oct 27 2011

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6-8 large  large chicken wings

4 squares firm bean curd

4 knobs gingerroot,about 1 inch long

6 scallions

4 tbsp black soy sauce

3 tbsp dry sherry

5-6 tbsp oil

2-3 tbsp brownulated sugar( or 1 1/2 in chunk of rock sugar)

3-4-1 cup chicken broth

2 tbsp cornstarch mixed with 1/4 cup cold water

Cut chicken wings into 6 pieces,cut across the bones.press the bean curd until fairly firm.Smash the ginger. wash and trim thescallions. Separate scallion greens from root end then cut into 1-inch pieces;lightly smash the root ends. combine soy sauce and sherry. When bean curd is ready,cut into 9 pieces.

Heat a wok. Add 2 to 3 tbsp oil and heat for 15 seconds . Add 2 pieces of ginger and half the smashed scallions;stir for 15 seconds. Add half the chicken pieces and stir over high heat until the wings begin to brown. Remove contents with strainer to a work platter. Add more oil if necessary,heat, and then add the remaining ginger and smashed scallions. brown the remaining wing pieces.

Return the first batch of chicken,ginger, and scallions to the wok, pour the soywine mixture down the sides,and stir to coat.Add the sugar and enough broth tocome to within an inch of the surface. Stir, bring to the boil,reduce to a simmer,cover,and cook 15 minutes. Remove the cover,add thebean curd and scllion greens,and simmer another 10 minutes.

Restir the cornstarch and water mixture. Return heat to high,slowly add the cornstarch and thicken the sauce to the consistency of honey. Serve immediately or place in a heavy casserole and keep warm until needed.

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Oct 27 2011

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1 pound boneless chicken breast

2 small or 1 large red bell pepper

4 scallions

6 knobs gingerroot,1 inch long

6 cloves garlic

1 1/2 tbsp dry sherry

1 tbsp thin soy sauce

1/4 tsp sugar

1  egg white

cornstarch to coat

1/2 cup oil

3/4 cup dry-roasted unsalted peanuts

SAUCE

1/4 cup hoisin sauce

1 1/2 tbsp red devil sauce

1 tbsp worcestershire sauce

Trim the chicken breast of fat. Wrap the chicken in a aluminum foil,and chill until firm but not frozen.

Cut the pepper and scallions into 1/2-inch dice. Smash the ginger and the garlic. Combine the sauce ingredients; cover everything until ready  for use.

 

Remove fillet from the chicken and cu meat into 1/2 inch strips then 1/2 inch dice.Place in a bowl and add the sherry ,soy sauce, and sugar. mix well; add the egg white and mix again;sprinkle cornstarch on top and mix again. Refrigerate for at least 30 minutes or until ready to use.

Bring to room temperature,coat with 1 tbsp oil before stir-frying.

Heat a wok and add 1 tbsp oil. Heat for 30 seconds,then add the peppers and stir for 30 seconds. Add the scallions and stir for another 30 seconds. remove to the work platter.

Add the remaining oil to the wok. Heat for 1 minute,then add the ginger and when lightly browned,add the garlic. Remove and discard both when the garlic browns.

Stir fry the chicken pieces in the flavored oil in  3 batches for 30 to 40 seconds each,but allow the oil to reheat between each batch. remove the chicken to the work platter with a strainer.

Add more oil to the wok if necessary. When hot, add the sauce and bring to the bubble,stirring all the while. Add the contents of the work platter and the peanuts. Mix well to coat with the sauce. Place on a serving platter and serve.

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