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Recipe ingredients and directions:

Yield: 6 servings

1/2 lb medium raw shrimp

1 tb vegatable oil

5 c chicken broth

2 stalks lemongrass, cut into 2 inch pieces

crushed peel of 1/2 lime

1 serrano or jalepeno chile, cut in half

1/2 c canned straw mushrooms

2 1/2 tb fresh lime juice

1 tb fish sauce (Nuoc mom)

2 green onions(including tops), thinly sliced

2 tb coarsely chopped cilantro

1 1/2 tb coarsely chopped mint leaves

1 serrano or jelapeno chile, seeded and slivered

Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp

in half horizontally and rinse out the sand veins.

Place a large pot over high heat until hot. Add the oil, swirling

to coat the surface. Add the shrimp shells; cook until they turn

pink, abt 30 seconds. Add the brooth, lemon grass, lime peel, and

chile. Bring to aboil over high heat. Reduce the heat to medioum-low,

cover, and simmer for 20 minutes. Strain the broth, discarding the

seasonings. Return the broth to the pot and heat tto simmering.

Add the shrimp and straw mushrooms and cook until the shrimp turn

pink, about 2 minutes. Stir in the lime juice and fish sauce. To

serve, lade into individual soup bowls. Garnish with green onio,

cilantro, mint leaves and chile.

Category: Asian Recipes

Recipe ingredients and directions:

8 cups chicken stock

1/4 lb lean pork, shredded

2 dried black mushrooms, soaked and shredded

2-3 slices of fresh ginger

2-3 dried Mo-er fungus (cloud ears, tree ears), soaked and shredded

1/4 lb (optional) bean curd (tofu), cut into 2"x1/4"x1/4" pieces

2 Tablespoons mushrooms, sliced

1/2 cup vinegar (rice wine vinegar is very good)

1 teaspoon ground white pepper

1 teaspoon sesame oil (the dark brown, roasted type–not clear)

3/4 teaspoon sugar

1 Tablespoon dark soy sauce

1 teaspoon chili oil (optional)

2 eggs, lightly beaten

2 green onions, shredded

4 Tablespoons cornstarch mixed in 3 tablespoons water

Bring soup stock to a boil in a large pot and add shredded pork,

black mushrooms, ginger, and Mo-er fungus. Cook 2 to 3 minutes.

Discard ginger.

Add remaining ingredients, except eggs, green onions, and cornstarch

solution. Reduce heat and simmer 2 minutes. Add cornstarch solution

and cook until soup is thickened and clear.

Remove from heat and slowly stir in beaten eggs. Garnish with

shredded green onion. Serve immediately. Serves eight.

Remarks: This is delicious and thick. You can add 1 slice of cooked

ham, shredded, and up to 3/4 tsp salt (according to taste). The

pork can be omitted for an excellent meatless soup. Leftover soup

stores well for a few days in the refrigerator.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 1 servings

1/2 lb boneless pork

3 tb soy sauce

8 dried lily buds

4 dried tree ears

4 dried mushrooms

6 c homemade chicken broth

3 tb rice wine vinegar

1/2 ts pepper

8 oz fresh tofu

1 tb cold water

1 tb cornstarch

1 beaten egg

2 tb thinly sliced green onion

Partially freeze pork; cut pork into 1×1/4-inch strips. Sprinkle

meat with 1 tablespoon of the soy sauce. Meanwhile, in three bowls

soak lily buds, mushrooms, and tree ears in enough hot water to

cover for 30 minutes. Drain lily buds, mushrooms, and tree ears.

Cut off and discard tough stem end of lily buds.

Slice each lily bud into 1-inch lengths. Thoroughly rinse tree ears

under running water; drain well. Cut off and discard stems. Cut

mushrooms and tree ears into thin strips. In large saucepan bring

chicken broth to boiling; stir in pork, the remaining soy sauce,

lily buds, mushrooms, tree ears, rice wine vinegar and pepper.

Simmer covered, 10 minutes. Slice tofu into 1/4 inch wide strips.

Add to soup simmer, covered, 3 minutes more. Blend cold water into

cornstarch. Stir into soup.

Pour egg slowly into hot soup in a thin stream, beating constantly

with fork till egg cooks and shreds finely. Cook soup till slightly

thickened and bubbly. Remove from heat. Stir in thinly sliced

green onion. 6-8 servings

Category: Asian Recipes

Recipe ingredients and directions:

6 cups chicken stock (seasoned with some ginger)

2 Tbsp. light soy sauce

1/4 lb. lean pork, in 1/4 inch cubes

6 dried Chinese mushrooms (soaked 3 hours, drained, julienned)

3/4 tsp. ground white pepper

1/4 cup white vinegar

5 Tbsp. cornstarch mixed with 5 Tbsp. water

1/2 cup bamboo shoots, julienned

1/4 dried cloud ears, soaked 1 hr., drained, and shredded

1 cake bean curd, cut into 1/4 inch cubes

4 eggs, beaten

cooked ham, cut in slivers

green onion, chopped

sesame oil to taste

grated carrot

ground black pepper

Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer

10 minutes. Add pepper, vinegar, and thicken with cornstarch

mixture. Adjust seasonings to taste. Add bamboo, cloud ears, and

bean curd. Bring to simmer and pour in eggs in a very thin stream

over the surface of the soup. Wait 10 seconds and stir gently.

Add garnishes and serve.

Category: Asian Recipes

Recipe ingredients and directions:

8 oz. pork fillet (tenderloin)

1 1/2 oz. dried wood ear brown fungus,soaked for 25 minutes

1 1/2 oz. young spinach leaves (optional)

2 scallions trimmed and diced

3 thick slices fresh ginger, diced

1 1/4 teaspoons finely chopped garlic

1-3 fresh or pickled red chili peppers, chopped

2 tablespoons softened lard

2 tablespoons frying oil

1/4 teaspoon salt

1 tablespoon light soy sauce

1 tablespoon rice wine or dry sherry

2 teaspoons cornstarch

1 tablespoon vegetable oil

1/2 cup (4 fluid oz.) chicken stock

2 tablespoons light soy sauce

2 teaspoons Chinese brown vinegar (or to taste)

1 teaspoon rice wine or dry sherry

1/2 teaspoon m.s.g. (optional)

1 1/4 teaspoons sugar

1 teaspoon cornstarch

Slice the pork across the grain into very thin slices and cut into

bite-sized pieces. Place in a dish with salt, soy, wine, cornstarch

and oil, mix well and leave for 20 minutes.

Drain the wood ears and chop finely. Wash and dry the spinach

leaves, if used. and chop coarsely. Heat the wok and add the lard

and frying oil. Stir-fry the scallions, garlic, and chili peppers

together for 1 minute, then add the wood ears and spinach and

stir-fry briefly. Push to one side of the pan and add the sliced

pork. Fry on both sides until lightly coloured, then stir in the

other ingredients and continue to stir-fry until the pork is almost

cooked, about 1 1/4 minutes.

Combine stock, soy, vinegar, wine, msg, sugar and cornstarch. Pour

in the wok and simmer until the sauce has thickened. Add a dash of

salt to taste and serve.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb. Chinese noodles or vermicelli or fettuccini (cooked and rinsed)

1 tsp. sesame seeds, lightly toasted

2 tbsp rice vinegar

2 tbsp light soy sauce

2 cloves garlic

1 tbsp sesame oil

1 tbsp Szechuan chili oil

1 tsp sugar

1/4-1/2 tsp. ginger (optional)

3 tbsp peanut butter

Add to frying pan all of the following: Place frying pan over low

heat enough to melt peanut butter and blend ingredients. Mix sauce

in with cold, rinsed noodles. Top with 4 tablespoons chopped

scallions. Refrigerate. Eat cold.

Category: Asian Recipes

Recipe ingredients and directions:

4 tablespoons oil

1 scallion

2 To 3 hot peppers

1 tablespoon shredded ginger

1 tablespoon sherry

2 tablespoons light soy sauce

2 pounds fryer

1/2 cup chicken broth

1 tablespoon light soy sauce

2 tablespoons wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 To 2 teaspoons anise pepper

1 tablespoon cornstarch

Cut chicken in bite-sized pieces, marinate 15-20 minutes in ginger,

sherry, soy sauce mixture. Cut scallion and hot peppers diagonally

in 1-inch pieces. Grind anise pepper to powder. Mix chicken broth,

soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add

scallion, and stir fry several times. Add ginger, sherry, soy

mixture and chicken to scallions and hot pepper, and stir-fry for

1-2 minutes more. Add chicken broth mixture, mix well. Cook over

low heat until chicken pieces are tender. Add cornstarch to thicken.

Serve.

Category: Asian Recipes

Recipe ingredients and directions:

This basic recipe is used to make two table "pouring" sauces of the type

you might use to flavor an omelet or other relatively bland dish.

If you make it with the chilies known in Thailand as prik chi fa daeng and

sometimes called the Thai jalapeno (daeng simply means the red variety), the

result is a mild sweet sauce. If you cannot find the finger sized Thai

peppers, you could easily substitute Mexican jalapenos.

If you make it with prik ki nu (mouse-dropping chilies, or ‘Thai hots’),

then the sauce will have a hot bite to it. In this form I prefer it made

with green chilies, but on aesthetic grounds you could easily use red

chilies. If Thai chilies aren’t available, then you could substitute

habaneros or Scotch Bonnet chilies.

These sauces are made commercially by a small factory near our home, and

these recipes are simple enough to keep the prices down and minimize the

need for labor or expensive equipment.

Pickled garlic can be purchased in most Asian grocers, or you can make your

own using the simple method explained here. Using pickled garlic and

chilies mellows the flavors. Also in this case the sauce is thinned with the

pickling liquor used for pickling the chilies, and this gives it an extended

shelf life. However, if you intend to consume it rapidly, then you could

substitute tamarind juice, which has a slightly more complex flavor.

Method:

A week before you intend to make the sauce you must prepare the pickled

ingredients. If you are making the sweet sauce, then de-stem your chilies

(prik chi fa daeng), and split them in half lengthwise, and discard the

seeds; chop coarsely until you have a cup of chopped chili; lace it in a

1-pint preserving jar; and fill the jar with rice vinegar. Cap and keep for

at least a week.

If you are making the hot variety, you will find it too tedious to dispose

of the seeds, so simply de-stem, chop the chilies, and pickle in the same

way.

Next prepare your kratiem dong (pickled garlic). You make up a pickling

liquor consisting of 2 cups of rice vinegar, 1 teaspoon of salt, 1 teaspoon

of palm sugar, and half a teaspoon of MSG (this latter is optional but

recommended). Peel your garlic, slice it, then three quarters fill a

preserving jar, and fill it up with the pickling liquor. Keep in a cool

place for a week.

The sauce is then made with the following ingredients:

10 parts drained pickled chili

5 parts palm sugar

3 parts vinegar (use the liquor that pickled the chilies)

2 parts drained pickled garlic

These are placed in a liquidiser (blender) or food processor and processed

to a sauce-consistency.

Bottle in a well sealed container. It will keep for about 6 weeks.

If you make it using tamarind juice instead of vinegar at the final stage,

then consume within a week and keep refrigerated.

Category: Asian Recipes

Recipe ingredients and directions:

Make as much or as little as you like: this is generally used as an

additive in cooking, but some people like to pour it over omelettes or

burgers.

Ingredients:

7 parts prik ki nu daeng (red birdseye chilies)

2 parts khing (ginger)

1 part kratiem (garlic)

4 parts nam makham piag (tamarind juice)

4 parts nam manao (lime juice)

2 parts nam pla (fish sauce)

Method:

Process to a sauce consistency in a food processor or liquidizer/blender.

Serving & Storage:

Keeps 3-4 weeks in a refrigerator.

Category: Asian Recipes

Recipe ingredients and directions:

This sauce is originally from the Northern region of Thailand, and is

traditionally made from "young" or unripened, pale green chilies.

However, you can easily make it from the ripened ones sold in Western

stores, losing only slightly the subtleness of flavor. The ingredients

are first grilled or barbecued. In Thailand this is done by placing them

on an iron sheet over a charcoal fire, but you could do it just as well

with careful use of a handheld handyman’s propane torch. The eggplants

used are the golf-ball sized Thai egg plants; but if these are

unavailable, cut a normal purple aubergine (eggplant) up with a melon

baller.

1/2 cup kratiem (garlic cloves), whole and unpeeled

1/4 cup hom daeng (shallots), whole and unpeeled

6 (unripe) prik chi fa (Thai jalapenos)

4 medium tomatoes

1/4 cup makhuea pro (Thai eggplants)

2 tablespoons nam manao (lime juice)

2 tablespoons nam pla (fish sauce)

1 tablespoon palm sugar

1 tablespoon hom daeng (shallots), finely chopped

1 tablespoon bai chi (coriander/cilantro leaf), chopped

Grill, barbecue, or char the garlic, whole shallots, chilies, and tomatoes

until the skins just start to turn black. Skin and quarter the tomatoes

and discard the seed pulp. Put the eggplant in a small saucepan, cover

with water and simmer until barely cooked (they should still be firm).

Place all the ingredients in a mortar and pestle or food processor and

process to a coarse paste. Taste for balance: the sauce should be hot and

sharp. If too hot add a little more sugar and lime juice (and possibly a

little more fish sauce). This will keep 3-4 weeks in a refrigerator.

Category: Asian Recipes

Recipe ingredients and directions:

4 oz walnuts

1/2 cup sugar

1/4 cup honey

1/2 pound prawns, shelled and deveined

2 egg whites

1/4 cup cracker meal

1/2 T white vinegar

2 T mayonnaise

1 T sweetened condensed milk

1 T sugar

Place walnuts in cold water in a saucepan. Heat to boiling and

boil for 10 minutes. Remove walnuts from boiling water. Put

walnuts and 1/2 cup sugar into 2 pints of newly boiled water for

another 10 minutes. Remove walnuts from the boiling water, then

coat evenly with honey. Next, deep fry the walnuts at 325 F for

5-8 minutes, until golden.

Dry the shelled and deveined prawns with a paper towel. Coat the

prawns with the egg whites, then roll in cracker meal. Deep fry

the prawns for 2 minutes. Mix the vinegar, mayonnaise, sweetened

condensed milk and 1 tablespoon sugar in a hot wok or frying pan

and fry the prawns in the mixture for about 1 mintue. Serve with

waluts over rice.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 lbs. medium shrimp

1/4 cup Chinese Hoisin Sauce, or Japanese Ten Men Djan

1 Tbs Dark Chinese Soy Sauce

1 Tbs Dry Sherry

1 Tbs minced fresh ginger

1 tsp minced garlic

6 scallions

1/4 tsp salt

2-3 Tbs peanut oil for cooking

Peel and devein shrimp. Cut scallions into 1" pieces. Mix together

hoisin sauce, soy sauce, and sherry.

High heat through out the cooking process Heat wok until almost

smoking. Add oil. Add ginger, garlic and salt, and stir-fry 20-30

secs., until pungent. Add shrimp and stir-fry 2-3 minutes until

pink. Add scallions and stir-fry 30 seconds. Add Hoisin sauce

mixture, stir-frying for another minute. Serve immediately with

rice.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 6-8

2 blocks tofu

chipped ice

parsley or other greens, minced

green onion, minced and rinsed

hanakatsuo (bonito flakes)

grated lemon rind

kiri nori (nori cut into slivers with scissors)

shichimi togarashi (chili pepper)

lemon or lime juice

Cut tofu into 2 x 1 1/2 inch rectangles. Place ice in glass bowl;

arrange tofu over ice. Garnish with parsley and chery or radish

slices, finely sliced cucumber with skin, or finely shredded shiso

leaves.

To serve, place bowl of tofu in center of table. Serve sauce in

individual sauce dishes. Garnish with desired condiments. Dip

tofu into sauce.

Sauce

6 Tbsp soy sauce

3 Tbsp mirin (sweet rice wine)

3 Tbsp water

1 tsp dashi-no-moto

Goma Joyu (sesame shoyu sauce)

Yield: 1/3 cup

3 Tbsp soy sauce

2 tsp sugar

1 Tbsp mirin

1 Tbsp toasted, ground sesame seed

1/4 tsp ginger juice

Ume Joyu

1 umeboshi (pickled plum), mashed

1 Tbsp soy sauce

Ponzu

Yield: 3/4 cup

5 Tbsp shoyu

2 Tbsp mirin

3 Tbsp lemon or lime juice

1 Tbsp orange juice

1 tsp dashi-no-moto

Category: Asian Recipes

Recipe ingredients and directions:

4-5 leaves Chinese cabbage, minced

1 bunch Nira, minced

2 large green onions, minced

2 cloves garlic, minced

1 small piece ginger, grated

2 tsp salt

1 tsp white pepper

Dash Japanese soy sauce

1 TBS sesame oil

1 TBS peanut oil

1 pound of ground pork

4-5 minced shittake mushrooms

Gyoza skins

Pour boiling water over cabbage and allow to sit for 1/2 min., then

drain and rinse with cold water. Combine with remaining ingredients

and mix coarsely with fingers. Place a tablespoon of filling in

gyoza skin and crimp edges. Place small amount of oil in frying

pan and heat. Place gyoza in pan and fry over med heat until

lightly browned on one side. Add 3 tablespoons of water to pan,

and cover. Allow gyoza to steam a couple of minutes. Serve with

dipping sauce of soy and sesame oil.

Nira is a vegetable sold in bunches in oriental groceries, and has

a garlic flavor.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 head cabbage

2 large carrots

6 white mushrooms

3 shiitake mushrooms

6 stalks scallions

1/2 pound ground pork

1 tablespoon fresh ginger, grated

black pepper

memmi

soy sauce

1 package gyoza skins (or 2 packs)

chili sesame oil (rayu)

Grate cabbage and carrots into shreds, set aside. Wash and slice

mushrooms, set aside. (I prefer to use dried shiitake, which must

be soaked in warm water for 30 min. prior to use. Discard stems

of shiitake, and use the mushroom soaking water for soup or whatever.)

Chop the scallions coarsely. Crumble pork and fry it, drain the

excess oil. Remove pork from the pan, stir fry the cabbage, carrots,

mushrooms and ginger in the traces of pork oil left in the pan.

Add the pork and scallions, toss until scallions are tender. Add

black pepper, memmi, and soy sauce to taste. (I use more memmi

than soy sauce, but you may not find the sweetness of memmi to your

liking.)

Gyoza skin, incidentally, is different from wonton skins. Wonton

skins are thinner and do not take abuse well. Anyway, take one

gyoza skin and lay it in the palm of your hand. Add ~1 Tbsp. of

filling, dip a finger in water and wet the entire edge of the skin.

Close the dumpling securely, crimping the edge with your fingers.

Set finished dumpling in a lightly oiled non-stick frying pan.

Work quickly – it helps to have helpers at this point. Lay dumplings

closely together in the pan but do not let them touch; otherwise,

they will be forever bonded during the cooking process.

Once the pan is full, set it over medium heat for a few minutes –

check the bottoms frequently – they should be nicely browned on

the bottom. Now add water until the gyozas are ~1/3 immersed (watch

out, the pan will sizzle), Cover loosely (I use a lid that is a

bit smaller than the pan diameter) and let steam until the water

has evaporated. Gently pry the dumplings off of the pan and serve

"bottoms up." Make a dipping sauce of soy sauce and rayu, serve

with lots of hot fluffy rice.

You can also use this filling for egg rolls – simply wrap in egg

roll wrappers and deep fry until the skins are golden and crispy.

Drain well and eat while hot. You can adjust the contents (shrimp

instead of pork, add broccoli, decrease the ginger, etc.) as you

like – this is a very flexible recipe.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb fresh green beans

2 T Thai Curry Paste

2 T vegetable oil

Bamboo shoots (optional)

6 c chicken broth

Clean and pick green bean tips. In a dutch oven (or equivalent

size vessel), heat oil. Add curry paste and "fry" until fragrant,

about 1 minute. Add broth, green beans, bamboo shoots (or other

vegetable). Bring to a rapid boil and cook like that for about

15-20 minutes (watching that liquid doesn’t reduce too much; add

water as necessary). Reduce heat to a hard simmer and continue

cooking until green beans are very done and have absorbed the flavor

of the curry broth. Serve in bowls over rice.

Category: Asian Recipes

Recipe ingredients and directions:

3 oz (85 g) white sesame seeds

3/4 cup dashi

6 Tbsp dark soy sauce

2 Tbsp mirin

1 Tbsp sugar

1 to 2 Tbsp sake

In a dry, heavy frying pan, toast the white sesame seeds over medium

heat until golden brown. They burn easily, so keep the seeds moving

by shaking the pan, also using a dry spoon to stir the seeds

occasionally as they brown. Transfer warm toasted seeds to a

suribachi (Japanese grinding bowl) and grind with pestle until

flaky. Add the remaining ingredients, and dilute with dashi (either

chilled or room temperature), mixing well between additions. Use

a rubber spatula to blend and smooth sauce. May be stored in a

tightly sealed container in the refrigerator for up to 3 days, but

best when just made. Stir before serving, in case some of the sesame

has settled to the bottom. Makes 2 1/2 cups.

Category: Asian Recipes

Recipe ingredients and directions:

1 1/2 bunches spinach

2 tablespoons white sesame seeds

2 teaspoons dashi stock

1 1/2 tablespoons soy sauce

2 tablespoons sugar

lemon rind

salt

Remove roots of spinach. Rinse the spinach and score stems. Boil

spinach in water with salt and immerse briefly in cold water. Drain

thoroughly and cut it into 3-4 cm lengths.

Roast sesame seeds and grind in a suribachi (Japanese grinding

bowl). Add dashi stock, soy sauce and sugar and mix well to make

sesame soy sauce.

Mix boiled spinach with (2)-sesame soy dressing and place mixture

in a serving dish. Garnish with julienne strips of lemon, soaked

in water.

NOTES: Do not over-boil the spinach.

Category: Asian Recipes

Recipe ingredients and directions:

15 oz canned pineapple pieces

11 oz canned lychees

1 tblsp chopped glace’ cherries

2 tblsp chopped crystallized ginger

1 cup flaked toasted almonds

Drain the syrup from the canned fruits. Lightly combine the pineapple,

lychees, glace’ cherries and ginger in a serving bowl. Chill well.

Sprinkle the almonds on top and serve immediatly.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

3/4 lb raw shrimp, peeled and deveined

1/3 c orange juice

1/4 c lime juice

2 tb onion, finely chopped

2 teaspoons honey

2 teaspoons ginger root, minced

1 clove garlic, minced

3/4 c chicken stock

1 teaspoon cornstarch

4 teaspoons butter

8 oz rice stick noodles

2 teaspoons fresh parsley, chopped

Whisk together fruit juices, onion, honey, ginger root and garlic,

Pour enough of marinade over shrimp to coat. Meanwhile combine

balance of marinade and chicken stock with cornstarch and bring to

boil. reduce heat and simmer until thickened. Stir in 1 teaspoon

butter, keep warm. Melt remaining butter over high heat, cook

shrimp, turning once, until just pink and opaque. Cook rice noodles

in boiling water 3 minutes. Drain, top with shrimp and drizzle

with sauce. Garnish with parsley. Serve green beans with red

peppers as accompaniment.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 cup coarsely chopped peeled fresh ginger

1 tablespoon coarsely chopped garlic (about 2 large cloves)

1/2 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons sugar

1/4 cup water

8 large chicken thighs boned

To bone thighs: Turn them skin side down, cut aliong both sides of

the bone with a VERY sharp knife. Work your fingers under the

bone, lift it up, and cut it free of the tendons holding it at both

ends. Set thighs aside. Place the first 6 ingredients in a food

processor or a blender. Process for a few minutes, or until you

have a smooth puree.

Score the underside of each thigh with a knife in 3 or 4 places,

1/4 inch deep. Rub the giner-hoisin puree all over the chicken

thighs, place them in a bowl, cover tightly and refirgerate for at

least 6 hours, up to 24 hours.

When ready to cook, place the thighs in a roasting pan, skin side

up, and put them under a preheated broiler for 7 to 8 minutes until

the skins are crunchy brown. Turn the thighs over and broil for

3 to 4 minuts more, until the chicken is just cooked through.

Transfer to paper towels, then to serving plates.

Notes: We skin the thighs. Still tastes great. Last time, he

replaced the water with porter. Really delicious. Also works

great on the BBQ. Can be done with breasts, but pound them THIN.

Broiling, as opposed to baking, really makes a difference in the

taste.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

1/2 c reduced-sodium chicken broth

1 tblsp soy sauce

1 tsp cornstarch

1 lb skinless, boneless chicken breasts

1/4 tsp salt

1/8 tsp pepper

2 tbsp peanut or other vegetable. oil

4 c broccoli florets (about 12 oz)

2 cloves of garlic, finely chopped

1 tbsp finely chopped fresh ginger

In a small bowl, stir together chicken broth with soy sauce and

cornstarch until cornstarch dissolves. Set aside

Cut chicken crosswise into 1/4" slices and season with salt and

pepper. In a wok or a very large skillet, heat oil over high heat.

Add chicken and broccoli and stir-fry until chicken is whit throughout

and broccoli is crisp-tender, 2 to 3 minutes. Add garlic and ginger

and stir-fry until fragrant, 1 minute longer. Reduce heat to

medium.

Stir sauce mixture again to mix, pour into pan, and cook, stirring,

until sauce thickens and turns translucent, about 2 minutes.

Category: Asian Recipes

Recipe ingredients and directions:

10-ounce flank steak

1/4 cup water

2 Tbsp vegetable oil

1/2 beaten egg

1/4 cup cornstarch plus 2 Tbsp cornstarch

1 1/2 Tbsp flour

1 tsp ground pepper

2 oz green bell pepper

2 oz red bell pepper

2 oz ginger root, finely chopped

1/2 oz garlic, mashed

1/4 cup water

2 Tbsp soy sauce

1 1/2 Tbsp mushroom soy sauce

1 Tbsp white vinegar

1 Tbsp honey

1/2 Tbsp cooking wine

1/4 cup sugar

1/4 Tbsp powdered chili

3 Tbsp oil

Cutting against the grain, slice flank steak into strips about 2

inches long by 1/4 inch wide. Combine water, oil, egg, cornstarch,

flour and pepper and mix with steak slices; toss to coat and set

aside.

Cut up green and red peppers into same size strips and mix with

garlic and ginger.

Combine water, soy sauces, vinegar, honey, wine, sugar, and chili

and set aside.

Put 10 cups cooking oil into a deep fryer or pot and preheat to

250 F. Fry coated meat mixture, a few pieces at a time, until

crispy, about seven to ten minutes. Set meat aside on a paper

towel to drain and keep oil at same temperature for second stage

frying.

Put 3 Tbsp cooking oil in wok and heat. Add green and red pepper

mixture and stir-fry over high heat 15 to 20 seconds. Add sauce

mixture and cook another 15 to 20 seconds until somewhat thickened.

Cooking times may be a little longer on a conventional stove.

Deep fry beef a second time for one minute. Remove from oil and

add to stir fry; toss lightly to coat thoroughly and serve.

Category: Asian Recipes

Recipe ingredients and directions:

500g fillet steak in one piece

2 tsp cornflour

2 tsp oil

1 tsp soy sauce

125g piece green ginger

2 Tbs white vinegar

2 tsp sugar

1 tsp salt

2 Tbs oil, extra

1 green pepper

6 spring onions, sliced

1 red chilli (opt)

Trim all fat and sinew from meat, slice meat into 5mm slices. Put

meat in a bowl, combine with cornflour, oil and soy sauce, mix well

and marinate 20 minutes.

Clean, peel and thinly slice the ginger, combine with vinegar,

sugar and salt in a separate bowl, marinate 20 minutes or longer.

Heat the extra oil in a pan, add meat slices gradually, spreading

out in pan.

When browned on one side, turn to brown the other side; don=92t

overlap slices or the meat will not brown well. Cook quickly and

only until the meat is tender then remove from the pan.

Cut the pepper in half, remove the seeds, and chop into 2 1/2 cm

cubes. Add ginger with liquid to the pan with chopped pepper and

spring onions, cook quickly stirring for 2-3 minutes.

Return the meat to the pan, continue cooking a further minute, stir

constantly. Serve garnished with thinly sliced chilli or sliced

spring onion.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1 lb boneless chicken breasts cut into 1 in pieces

3 Tbsp soy sauce

3 Tbsp cornstarch

1 egg white beaten until frothy

1 cup oil

3 hot dried chili peppers, broken in half

2 cloves garlic, finely chopped

1-inch piece ginger root, peeled and finely chopped

1 Tbsp white wine vinegar

1 Tbsp white wine

1 tsp cornstarch

1 tsp sesame oil

1/2 tsp salt

1 tsp brown sugar

Heat the oil in a wok. Deep fry the chicken, a few pieces at a

time, about 1 minute or until golden brown. Remove and drain on

paper towels. Pour all but 2 TB of the oil out of the wok.

To the oil in the wok, add the chili peppers, garlic and ginger,

stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white

wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame

oil and salt. Pour into wok, cook, stirring for 2 minutes until

thickened. Return chicken pieces to wok, mix well and serve.

General Tsao was a real person, general and poet who lived in China

155-220 AD.

Category: Asian Recipes