Blog

Recipe ingredients and directions:

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon accent. seasoning mix

3 tablespoons soy sauce

3 cups bean sprouts

2 cups celery, shredded

1/2 cup water

1 tablespoon cornstarch

1 medium onion, shredded

3 tablespoons peanut oil

1 cup water chestnuts, shredded

1 cup bamboo shoots, shredded

1 pound pork, finely diced

1/2 cup mushrooms

1 teaspoon ginger powder

In a large skillet, over medium heat, saute onion in 2 tablespoons

oil until softened. Add pork and cook until it looses it’s pink

color. Add sugar, salt, Accent, soy sauce, celery and mushrooms.

Saute until all vegetables are softened. Add bamboo shoots, ginger

powder and water chestnuts. Heat through. In a small bowl combine

water and cornstarch. Place filling in the center of egg roll

wrapper. Brush sides with cornstarch mixture and roll closed. Deep

fry until golden. Drain on paper towel and serve hot.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 8 servings

1/2 lb boneless pork, cut julienne

1 onion, sliced

1 cup Chinese cabbage, shredded

2 Tbsp vegetable Oil

1/2 cup mushrooms, Sliced

1/4 cup sprouts, Bean Or Alfalfa

1/4 cup currants

1/4 cup almonds, Slivered

1 tsp cornstarch

2 Tbsp sherry

1 Tbsp soy sauce

1/2 tsp ginger

12 egg roll wrappers

oil for deep frying

1/4 cup dried apricots

1/4 cup sugar

1 tsp ginger

1/4 tsp salt

1 Tbsp lemon Juice

Saute the pork, onion, and cabbage in hot oil until lightly browned.

Stir in the mushrooms, bean sprouts, currants, and almonds and

saute, stirring for 1 minute. Dissolve the cornstarch in 2 Tbsp

water, and combine with sherry, soy sauce, and ginger, add to the

pork mixture and bring to a boil, stirring. Remove from heat and

cool. Stack the egg roll wrappers and cut in half to form rectangles.

Forming one roll at a time, place a heaping a teaspoonful of pork

mixture on one end of rectangle, moisten the long edges, and roll

up. Press the edges together to seal.

Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a

time, until golden brown and crisp on all sides. Frying will take

about 4 to 5 minutes, turn rolls once. Drain on paper towels and

keep warm while frying the remaining rolls. Serve with warm Ginger

Apricot Sauce.

GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt

with 3/4 cup water in a small saucepan and bring to a boil. Reduce

heat and simmer, uncovered, for 5 minutes. Pour the mixture into

a blender container or food processor. Add lemon juice, cover and

process until smooth. Serve warm.

Category: Asian Recipes

Recipe ingredients and directions:

3 pounds ground turkey

4 stalks celery

3 carrots

1 large onion

3 cloves garlic

1/4 head cabbage

1 large can bean sprouts, drained well

1 can water chestnuts, sliced and drained

1/4 cup soy sauce

1 tablespoon beef bouillon

Finely chop or shred all vegetables. In a large skillet, over medium

heat, brown turkey with onion and drain off any grease. Add

vegetables, bouillon and soy sauce. Cook, covered, until vegetables

are tender. Add bean sprouts and water chestnuts. heat through.

Spoon filling into egg roll wrappers and deep fry until golden.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 4 servings

1 1/2 cup dried black mushrooms

5 1/4 cup vegetable oil

1/2 tsp crushed fresh garlic

1/2 tsp crushed ginger root

1/2 cup cooked ground pork

1 Tbsp cooking wine

1/2 cup cooked shrimp

1 cup shredded bamboo shoots

1 cup bean sprouts

1 cup shredded celery

1 scallion, shredded

1 tsp sesame seed oil

salt and white pepper

8 egg roll wrappers

1 egg white, lightly beaten

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough

stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over

high heat until hot. Add the garlic, ginger and pork. Stir-fry 2

minutes. Add the cooking wine and shrimp and stir-fry 2 minutes.

Add the mushrooms and remaining vegetables and stir-fry 2 minutes.

Add the sesame seed oil and salt to taste. Mix. Drain off excess

liquid and set the vegetable mixture aside. In a clean wok, heat

5 cups vegetable oil to the boiling point, about 400 F. Working

with one at a time, lay the egg roll wrappers on the counter and

place 1/8 of the reserved vegetable mixture on one end of each.

Moisten the edges of the wrapper with the egg white and roll the

wrapper, tucking in the ends at both sides of wrapper as you roll.

Deep-fry the egg roll about 5 to 10 minute. Remove from oil and

drain on paper towels.

Category: Asian Recipes

Recipe ingredients and directions:

2 Tbsp vegetable oil

12 oz cooked, minced shrimp

2 cups finely shredded Chinese cabbage

8 water chestnuts, cut into thin strips

2 stalks celery, minced

1 cup bean sprouts

1 tsp salt

1 Tbsp soy sauce

1 tsp sugar

6 egg roll wrappers

1 egg, beaten

oil for deep frying

Heat oil in wok or deep skillet; stir fry shrimp, Chinese cabbage,

water chestnuts, and celery for 2-3 minutes. Add bean sprouts,

salt, soy sauce, and sugar. Put shrimp mixture in center of each

egg roll wrapper. Brush edges with egg. Fold one corner in just

beyond center. Fold corners on either side into center, overlapping

one another slightly. Then roll down remaining corner to form

cylinder. Cover with damp towel. Heat oil to 375. Fry egg rolls,

three at a time, until skins are crisp and golden brown. Drain on

paper towels, serve at once.

Category: Asian Recipes

Recipe ingredients and directions:

makes around 56 small rolls

1 medium carrot, julienned

6 – 8 scallions, chopped

2 cloves garlic, crushed

1/2 lb mushrooms chopped

3/4 lb spinach, stemmed and chopped

10 oz cooked salmon

12 – 15 medium to large shrimp peeled, deveined, and chopped

2 tbsp Chinese cooking wine

2 tbsp dark soy sauce

1 lb package won ton wrappers

1/2 package white sauce

salt

pepper

1 – 2 cups oil for deep frying

In a fairly large sauce pan or fry pan, saute garlic, scallions,

and carrot in a little oil until vegetables are limp. Add wine,

soy sauce, spinach, seafood and mushrooms and stir fry, while

breaking up the salmon into small pieces. Be careful not to overcook.

Shrimp should turn pink and mushrooms and spinach should have

rendered their liquid and gone soft. Add some of the White Sauce

mix a little at a time until good consitency is reached, and

ingredients stick together. Let this mixture cool before making

the rolls.

Lay out a sheet of wax paper for a work area, and have within reach

a saucer with a little water. It’s best to do three at a time, I

found. Place about a well rounded teaspoon of filling in the lower

third of each Won Ton wrapper. Then fold the two sides part way

over the mixture. Wet your finger in the saucer and use it to

moisten the top end of the wrapper. Roll it up and seal it. For

frying, put enough oil in the pan to just cover the rolls. Fry for

3-5 minutes each until golden brown. You can fry maybe 5-8 at a

time depending on the size of the pan. Turn each occasionally to

check doneness and color. Drain on paper towels.

This one goes well. Just mix about 2 Tbsps. of Grey Poupon mustard

with 1 Tsp. honey and 1 Tbsp. dark soy sauce.

Category: Asian Recipes

Recipe ingredients and directions:

1 cup cabbage

1 cup carrots

1/2 cup bean sprouts

1/2 cup mushrooms (optional)

1/2 cup meat, cooked (optional)

oil

rice wine (dry Sherry)

soy sauce

onion powder

garlic powder

salt

10 Eggroll Wrappers

Shred/chop vegetables. Heat 3-4 Tb oil in a wok. Add vegetables.

Add a generous splash of rice wine. Stir. Add generous amounts of

onion powder and garlic powder. Add soy sauce. Add more rice wine

if needed. Stir fry until cooked. The vegetables should no longer

be crunchy but not overly soft, either. Add salt, to taste. Remove

from wok.

The key is to make a moist, not wet, filling. The rice wine keeps

it moist and adds a little something. The soy sauce, onion powder

and garlic powder are for flavor. Add them to your taste. Keep in

mind that mushrooms add a lot of liquid when stir fried. Ideas for

meat include everything; beef, pork, chicken, shrimp, etc.

Fill eggroll wrappers with mixture and wrap.

Heat oil in a pan. The oil should be high enough to cover 1/2 of

an eggroll. Deep fry eggrolls in oil. Drain on paper towels and

serve.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 head cabbage, chopped like you would for cole slaw

6 shiitake mushrooms (reconstituted from dried, chopped)

1/4 lb white mushrooms, chopped

1/4 lb ground pork, fried and crumbled

2 carrots, grated

1 small bunch of scallions (4-6 stalks), chopped fine

1 small onion, grated

freshly cracked black pepper

soy sauce (or memmi)

chili sesame oil (rayu)

Chop everything. Everything needs to be cooked prior to filling

the egg rolls. My suggested order is to do the pork alone, drain

it, set aside. Then fry the cabbage, mushrooms, carrots, scallions,

and onions until soft. Add pepper, soy sauce, and rayu to taste.

Mix well, drain if necessary, and start filling those egg roll

wrappers!

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 18 egg rolls

1/2 c carrots, chopped

10 Napa cabbage leaves, chopped and ends removed

2 stalks bok choi, chopped

4 c fresh bean sprouts

1/2 md onion, chopped

4 cloves garlic, minced

1/2 c bamboo shoots, chopped

1 c water chestnuts, chopped

1 lb ground pork, cooked

1 lb small shrimp, cooked

1/2 lb ground beef, cooked

1/4 c cooking wine

1/4 c soy sauce

3 tb sesame oil

1 pk egg roll skins or wrappers

oil for frying

1 egg, beaten

Mix filling ingredients together. Put mixture in the freezer awhile

to cool. Warm meat tends to soften the wrappers and make things

messy.

Heat vegetable oil in fryer to 325 degrees.

To roll, place about 3 tb filling mixture in the center of the

wrapper. Fold 1 corner over mixture and fold in ends. Continue

rolling. Brush egg mixture on exposed corner of wrapper to help

seal egg roll.

Put egg rolls in hot oil, a few at a time, and fry a few minutes

on each side until golden brown. Remove to drain on paper towels.

Serve warm with soy sauce, hot mustard, or sauce of your choice.

Makes 18 egg rolls.

Category: Asian Recipes

Recipe ingredients and directions:

3/4 lb Japanese eggplant (about 3 cups sliced)

1/4 lb tofu

6 T oil

2 to 3 cloves garlic, crushed

1 to 5 red chili peppers, seeded and chopped

10 to 15 sweet basil leaves

1 to 3 T yellow bean sauce

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut

tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and

stir-fry until light brown (don’t burn!). Add eggplant and tofu

and cook for 5 to 7 minutes. Add remaining ingredients; mix gently.

Serve immediately, since eggplant and basil turn dark if dish sits

after cooking. Makes 3 to 4 servings.

Category: Asian Recipes

Recipe ingredients and directions:

1 eggplant, chopped into 3/4 inch pieces

other veggies, chopped (broccoli, cauliflower, various greens)

1 smallish onion, diced

1 inch piece of ginger root, grated)

1/2 fresh jalapeno pepper, minced

sesame tahini

miso

tamari or soy sauce

oil for stirfrying

In a large fry pan or wok-ever 🙂 over medium/high heat, heat the

oil and add the ginger, onion and hot pepper. When onion is

translucent, start adding in veggies, in order of cooking time

(slowest first, etc.) At some point during the process,in a separate

bowl, mix up some tahini (@1/4 cup?) with maybe a tablespoon of

miso and a couple shots of tamari. Add enough water to mix it into

a sort of loose paste texture – thick enough to not be soupy but

thin enough to mix easily into the veggies. When veggies are cooked

enough for you, turn off heat, mix in sauce, let sit a few minutes.

Good as a main dish with some sort of grain, or as a side to

whatever.

Category: Asian Recipes

Recipe ingredients and directions:

4 Chinese eggplants, cut crosswise, at a diagonal, into 1 1/2 inch pieces

1 small onion

1 clove garlic

1 pack firm tofu

1-2 T hoisin sauce

1-2 T black bean paste

6-7 small dried red chilies

Cut tofu in 1 inch cubes. In a nonstick skillet, panfry on all

sides until golden, adding soy sauce and a pinch of sugar for added

color. Tofu should be crisp on the outside. If you prefer, you

may deep fry the tofu pieces (faster and easier). Set aside. Stir

fry or deep fry eggplant until tender. Set aside. Heat about 1

tablespoon oil in skillet and add chilies. Stir the chilies around

in the oil until the skin becomes black. Add minced garlic and

chopped onion, along with the hoisin sauce and black bean paste,

sauteing until onion becomes tender. Add the eggplant and the

tofu. Adjust seasonings.

Category: Asian Recipes

Recipe ingredients and directions:

2 lbs eggplant

3 T peanut oil

8 cloves garlic

2 T white or rice vinegar

1 T soy sauce

2 red chilis (I use dried tein tsin)

1 1/2 t. sugar

1/2 C Asian basil leaves

Grill eggplant. When soft but not reduced to mush, cut into

2 1/2" x 1/2" x 1/2" peices.

Add peanut oil to a hot wok. Stirfry garlic until beginning to

golden-up.

Add the eggplant, fry a couple minutes. Add a liquid made of

vinegar, soy, chilis and sugar.

Fry until cooked, hot, and mixed. Add basil leaves. Serve with

rice.

Category: Asian Recipes

Recipe ingredients and directions:

2 nasu/aubergine/eggplant (Japanese eggplant)

1 tomato

1 Japanese cucumber

1/2 cup finely grated daikon

1 knob ginger, in thin julienne strips

3 Tbs rice vinegar

1 Tbs soy sauce

1 Tbs sugar

2 leaves shiso, finely sliced

Deep-fry 1.5-cm cubes of eggplant, drain, cool, mix with 1.5-cm

cubes of tomato and cucumber and daikon. Mix dressing of vinegar,

soy sauce, and sugar, pour over vegetables and sprinkle with ginger

and shiso.

Category: Asian Recipes

Recipe ingredients and directions:

1 teaspoon dried shrimp

2 tablespoons sherry

6 small Chinese mushrooms

2 fresh green hot peppers

1 green bell pepper or sweet red pepper

2 cloves garlic

1-2 teaspoons hot sauce

1/2 tablespoon dark soy sauce

1/2 tablespoon light soy sauce

1 tablespoon red wine vinegar

1 teaspoon sugar

1 tablespoon tomato sauce

1 tablespoon tomato paste

2 tablespoons sherry (in which the dried shrimp was soaking)

1 medium eggplant (1-1 1/4 lb.)

2 teaspoons salt

3 tablespoons oil or chicken fat

1/2 cup stock (combine chicken and mushroom)

Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry.

Rinse mushroom, cover with warm water, and soak for 30-60 minutes

or until soft. Cut off stems and leave whole. Save stock. Triangle-cut

peppers. Mince garlic. Prepare seasoning sauce: blend together the

hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in

which dried shrimp was soaked. Trim off ends of eggplant and discard.

Cut the eggplant into eighths lengthwise. Cut the slices into 1

1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on

cookie sheet, with paper towels and chopping block in top. Let

stand for 30 minutes. Rinse, drain, and dry eggplant slices well.

Mince dried shrimp.

Place wok over high flame for 30 seconds. Add 3 tablespoons of oil,

and heat for 20 seconds or until oil is very hot but not smoking.

Ass eggplant cubes; stir and press lightly to aid browning. Cook

over a medium flame until lightly browned, about 5 minutes. Add

drained and minced shrimp and continue to stir-fry for 30 seconds.

Add garlic. Add mushrooms and peppers. Stir-fry until tender, about

1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add

seasoning sauce. Cook over medium flame, stir-frying about 3-5

minutes, or until juices have thickened. Empty contents of wok into

a serving dish. Serve hot, warm or cold.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 3 to 4 servings if served with 1 meat dish; 6 to 8

servings if served with 3 other dishes.

1 teaspoon dried shrimp

2 tablespoons sherry

6 small Chinese mushrooms

2 fresh green hot peppers

1 green bell pepper or sweet red pepper

2 cloves garlic

1-2 teaspoons hot sauce

1/2 tablespoon dark soy sauce

1/2 tablespoon light soy sauce

1 tablespoon red wine vinegar

1 teaspoon sugar

1 tablespoon tomato sauce

1 tablespoon tomato paste

2 tablespoons sherry (in which the dried shrimp was soaking)

1 medium eggplant (1-1 1/4 lb.)

2 teaspoons salt

3 tablespoons oil or chicken fat

1/2 cup stock (combine chicken and mushroom)

Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry.

Rinse mushroom, cover with warm water, and soak for 30-60 minutes

or until soft. Cut off stems and leave whole. Save stock. Triangle-cut

peppers. Mince garlic. Prepare seasoning sauce: blend together the

hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in

which dried shrimp was soaked. Trim off ends of eggplant and discard.

Cut the eggplant into eighths lengthwise. Cut the slices into 1

1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on

cookie sheet, with paper towels and chopping block in top. Let

stand for 30 minutes. Rinse, drain, and dry eggplant slices well.

Mince dried shrimp.

Place wok over high flame for 30 seconds. Add 3 tablespoons of oil,

and heat for 20 seconds or until oil is very hot but not smoking.

Ass eggplant cubes; stir and press lightly to aid browning. Cook

over a medium flame until lightly browned, about 5 minutes. Add

drained and minced shrimp and continue to stir-fry for 30 seconds.

Add garlic. Add mushrooms and peppers. Stir-fry until tender, about

1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add

seasoning sauce. Cook over medium flame, stir-frying about 3-5

minutes, or until juices have thickened. Empty contents of wok into

a serving dish. Serve hot, warm or cold.

If dried shrimp is not available, omit and follow recipe as indicated.

For the eggplant you can substitute zucchini. Roll-oblique-cut

zucchini and cook for only 1 minute instead of 5 in the first step.

During the last minute of cooking, add 3/4 cup cooked and cooled

white rice to the mixture. The bland rice absorbs some of the spicy

sauce, which results in quite a pleasing combination. To make the

recipe spicier or less spicy, increase or decrease the hot sauce

or the hot peppers accordingly. The purpose of salting the eggplant

(or the zucchini) is to remove any bitter taste and to draw out

excess moisture; the weighing down further aids the dehydration

and minimized the amount of oil that is needed in the sauteing

process.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 cup fresh or canned bean sprouts

3 to 4 medium fresh mushrooms, cut into 1/4-inch dice (about 1/2 c.)

1/2 cup chopped onion

1/4 cup peanut oil, or flavorless vegetable oil

3 eggs

1/2 cup chicken stock, fresh or canned, or vegetable stock

1 tbsp. soy sauce

1/2 tsp. salt

1 tbsp. cornstarch, dissolved in 2 tbsp. cold stock or cold water.

Rinse fresh bean sprouts in a pot of cold water and discard any

husks that float to the surface. Drain and pat them dry. To crisp

canned sprouts, rinse them under running water and refrigerate them

in a bowl of cold water for 2 hours. Drain and pat them dry.

Have the bean sprouts, mushrooms, onions, eggs, and oil, and the

stock, soy sauce, salt and cornstarch mixture within easy reach.

Break the eggs onto a bowl and beat them with a fork or whisk until

well combined.

In a small saucepan, bring the stock to a boil. Add the soy sauce,

salt and cornstarch mixture. Reduce the heat and cook for two

minutes until the sauce is thick and clear. Keep warm over low

heat.

Set a 12-inch wok or 8-inch skillet over high heat for 30 seconds.

Pour in 1 tbsp. of oil, and swirl it about in the pan and heat for

another 30 seconds, turning the heat down if the oil starts to

smoke. Add the vegetables to the egg mixture. Pour in about 1/4

cup of the egg mixture. Let it cook undisturbed for 1 minute or

until lightly browned. Turn the pancake over and coo for another

minute. Transfer the pancake to a heatproof platter and cover with

foil to keep warm. Following the same procedure, make 5 more pancakes

with the remaining mixture. Add about 1 tbsp. of oil to the pan

for each new pancake and stack them on the platter as you proceed.

Serve with sauce poured over each pancake. Although not classic,

some Chinese cooks garnish this dish with green peas.

If you want you can stir fry 1/2 cup shrimp, roast pork,or chicken

and add it to your egg mixture along with the vegetables.

Category: Asian Recipes

Recipe ingredients and directions:

5 eggs, well beaten

1 cup bean sprouts, coarsely chopped

3 green onions, coarsely chopped

1/2 lb shrimp (small ones, or chopped a bit)

salt

pepper

Steam the shrimp a few minutes to cook through. Combine all

ingredients. Pour ~1/4 cup of mixture into a skillet with 1/4"

(or less) hot oil. Press a little to flatten out the chunks, flip

the runaway egg back on, brown on each side, drain, place on platter,

keep warm.

Sauce

1 cup chicken broth

2 tbs soy sauce

2 tbs sherry wine

2 tbs corn starch

Combine all ingredients in sauce pan. Stir over med/high heat

until sauce browns and thickens. Immediately pour over pancakes

and serve hot.

Category: Asian Recipes

Recipe ingredients and directions:

(Makes 6 Pancakes)

1/4 cup cooked meat

1/2 cup onion

1/2 cup celery

1 cup bean sprouts

1/2 cup bamboo shoots

3 eggs, beaten

peanut oil

Chop onion, celery, bamboo shoots finely and be close to measurements.

Sprouts couple chops. All should be fairly dry. Can substitute

for what you don’t have, example, mushrooms.

Combine all ingredients except eggs. Add eggs, and mix well just

before cooking. Fry in peanut oil until egg is cooked. Remove to

platter, pour some gravy over, garnish with green onions and sesame

seed.

GRAVY

1 cup cold soup stock

5 t cornstarch

2 t soy sauce

1 t mirin

Just before serving, bring to full boil, stirring constantly.

Notes:

Best to do on electric griddle at 450, cover bottom with 1/8" oil.

Faster you are to get mixture on pan after adding egg the better.

Do only 1 recipe at a time, do not double the recipe, make two

separate if you need more. Each batch equals 6 patties, even them

out, flatten with pancake turner.

Cook 5 to 6 min. first side, total cooking time 8 min., watch for

burning.

Second batch, wipe out pan, add new oil and start over.

Can add a little cornstarch (1T to 1t water) to eggs if you want,

gives a little fluffier look.

Category: Asian Recipes

Recipe ingredients and directions:

5 large eggs or 7 medium, unbeaten

1 c (227 mL) bean sprouts (or shredded heavy part of lettuce)

1/2 c (114 mL) shredded celery

1/4 c (60 mL) onion

1/2 c (114 mL) cooked meat or poultry, shredded or finely chopped

1 tsp (5 mL) salt

1/4 tsp (1.25 mL) MSG (optional)

1 tsp (5 mL) sherry

dash pepper

Mix very gently with chopsticks; you don’t want to bea it. Heat

1 inch (2.5 centimeters) of oil to medium high, checking temperature

by seeing if a bread cube will brown quickly. Fry one patty at a

time or more depending on the size of your cooking pot: four large

patties will fill a square electric frying pan. If you must do

this head, reheat (on a rack or crumpled aluminum foil) on a cookie

sheet at 450 degrees F (230 C), or keep warm in a similar set-up

at 350 F (180 C).

Serve with sauce:

2 c. (455 mL) chicken broth

1/4 tsp (1.23 mL) MSG (if you use this)

1 tablespoon (15 mL) soy sauce

1/2 teaspoon (2.25 mL) salt

1/2 teaspoon (2.25 mL) ketchup

3 1/2 tablespoons (52.5 mL) flour mixed with 1/4 c. (60 mL) water

Combine above and cook over medium-high heat, stirring constantly

until boiling and thick. Keep warm over low heat until serving.

Category: Asian Recipes

Recipe ingredients and directions:

6 eggs beaten with a dash of salt and pepper

300 g chicken fillet meat cut in strips

1 medium size onions chopped

2 fresh mushrooms

1 teaspoon minced garlic

Season the chicken fillet with a bit of soya sauce, pepper, 2 drops

of sesame seed oil and leave it there for about 10 minutes.

Heat up the wok, add 1 tablespoon of oil, add in the garlic and

then chicken fillet, fry for about 3-4 minutes or until the chicken

is cook and put it aside.

Wash the wok and heat up the wok again. This time add in about 2

tablespoon and add the chopped onions, stir fry for 1-2 minutes

and pour in the eggs in circle , if your wok/frying pan is too

small then split egg into 2 parts and cook separately, add in the

chicken, mushroom, on the eggs. Be careful not to break or it won’t

turn out that nice, the secret is the you need more oil so that

the eggs won’t stick on the wok.

Once the egg turn slightly brown, then its cooked.

Variation: For seafood foo yung, add in any favourite seafood eg

prawns, scallops, fish bites. other type of foo yung is with char

siew, mince pork.

Category: Asian Recipes

Recipe ingredients and directions:

6 cups chicken broth

1/2 cup minced chicken

4 water chestnuts chopped

2 tsp corn starch

3 Tbsp water

3 eggs beaten

Bring the broth, chicken, and water chestnuts to a boil. Mix the

cornstarch and water together. Pour into the soup, stirring

constantly. Mix in the eggs until set. Serves 6-8.

Category: Asian Recipes

Recipe ingredients and directions:

2 eggs, yolks and all

pinch of salt

1/4 cup sliced mushrooms

1 cup fresh spinach, washed and torn in small pieces

2 tbsp. light soy sauce

2 tsp. cornflour dissolved in 2 tbsp. water

1-1/2 quarts stock, vegetable or chicken

freshly ground black pepper

Beat eggs with the salt. Soak the mushrooms in a mixture of the

soy sauce and the cornflour and water. Bring the stock to the

boiling point and add mushrooms. Slowly pour the beaten eggs into

the stock as it boils, which creates a "flower" effect. Now turn

the heat down to medium, add the spinach and simmer for about 5

minutes. Serve immediately with freshly ground black pepper.

Category: Asian Recipes

Recipe ingredients and directions:

soy sauce

sugar

dry sherry

Cook equal parts of soy, sugar and sherry over low heat until

reduced to a syrup.

Category: Asian Recipes

Recipe ingredients and directions:

1 eel

1/4 c soy sauce

1/4 sake

2 T mirin

sansho pepper (optional)

Clean eel and debone (backbone). Grill head and bones until they

are almost black. Place the head, bones, 1/4 C each soy sauce and

sake, and 2 T sake in a small pot and simmer for 30 minutes until

thickened. Add sansho pepper to your taste to the sauce or after

the eels are grilled.

One version of Kabayaki:

Grill eels first to remove excess oil, then steam for 15 minutes.

Finish off by grilling and basting. Sprinkle with sansho pepper.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb duck meat

2 tblsp oil

1 tsp salt

2 tblsp soy sauce

2 sticks celery

2 oz fresh mushrooms

4 oz frozen peas

1 cups stock

2 tsp cornstarch

3 oz split, toasted almonds

Cut the duck meat into paper thin slices. Heat the oil, add the

salt and duck and fry for about 5 minutes or until the meat is

tender. Add the soy sauce and mix well.

Wash and chop the celery; wash and thinly slice the mushrooms; add

both to the pan with the peas, mix well and cook for 1 minute. Add

the stock, bring to the boil and simmer for 5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir

into the pan, bring to the boil, stirring all the time until slightly

thickened.

Add the almonds and serve.

Category: Asian Recipes

Recipe ingredients and directions:

8 ounces wide rice ribbon noodles (sen yai)

handful shelled shrimp (optional)

1- 2 chopped chicken breasts

1/4 cup firm tofu, cut into small cubes (optional)

1 tablespoon chopped garlic

1 sliced shallot (optional)

1/2 red sweet pepper, diced

1/2 red onion cubed

handful cubed cabbage

1 cubed seeded tomato

1 egg, beaten

white pepper

2 tablespoons oyster sauce

1 tablespoon rice vinegar

1 tablespoon fish sauce

1 tablespoon palm sugar

1 tablespoon lime juice

1 teaspoon prik phom (ground red chillies) or Sambol Olek

1/4 cup of bean sprouts (optional)

chopped mixed red and green prik chi fa (jalapenos) according to taste

(Thai birds fresh are even better)

coriander for garnish

green onions sliced for garnish

handful bai gaprao (holy basil leaves) or Khrapao (Thai basil)

1 bulb pickled garlic, thinly sliced (garnish)

3-4 red jalapenos, julienned (garnish) optional

Toasted chopped peanuts (garnish)

Soak the noodles in warm water for about 15 minutes. Optional

garnish = Reserve a handful and cut them into 3" lengths to fry in

hot oil until crispy.

Fry shallots and garlic. Add chicken breast brown, add veggies,

scoop onto sides of wok. Add eggs, cook then flip over and then

shred in long ribbons. Add everything else.

Toss in the bean sprouts, tomatoes, and basil. At the end toss to

warm, don’t over cook them. If desired the tofu can be marinated

in some dark soy to which a couple of sliced chillies are added.

Also there is a tofu that is already flavored and kind of dry that

is very tasty in this dish. The fried noodles, sliced green onions,

toasted chopped peanuts, a little coriander, basil leaves, and the

pickled garlic are then added as a garnish.

Sen Yai /Rice noodles You can find these fresh in Oriental markets,

don’t put them in the refrigerator or they harden and you will go

crazy trying to separate them. They also go sour if not used within

a day. I always keep a package of the widest dry rice noodles for

a quick Drunken Noodle fix.

I much prefer using only Thai Bird chiles and Thai Dragons in this

and all Thai cooking, but in some areas it is difficult to find

these. I am in California and they are available fresh all year.

As well I actually grow them all year. I normally would use more

chiles, but start here and work up to your tolerance!

Lee Kum Kee is the Oyster Sauce with the people in the boat on the

label. It costs more BUT is so much better!

Fish sauce cooks out quickly and always needs to be added at the

end.

Category: Asian Recipes