Ground Beef Chow Mein

Ingrédients :

1 lb lean ground beef
1 1/2 cups celery, sliced
1 (16 ounce) can bean sprouts, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushroom stems and pieces
1 (14 ounce) can beef broth
1 (2 ounce) jar diced pimentos, drained
2 tablespoons soy sauce
1/2 teaspoon fresh ginger, minced (or paste)
2 tablespoons cornstarch
3 tablespoons water
4 cups chow mein noodles (or hot cooked rice)

Method :

1. Brown and drain ground beef.
2. Add celery, bean sprouts, water chestnuts, mushrooms, broth, pimientos, soy sauce and ginger; heat over medium heat and mix well.
3. In a small bowl or jar, mix cornstarch and water until smooth.
4. Stir cornstarch mixture into beef mixture. Cook until it is bubbly and slightly thickened.
5. Serve over chow mein noodles or cooked rice.

Canton Chicken & Chinese Sausages

Ingredients :

2 tb each soy sauce and dry
-sherry
1/2 lb chinese sausages (lop
-cheong)
1 tb sugar
2 cloves garlic, minced
2 tb salad oil
2 quarter-size slices fresh
-ginger cr; ushed
1 3/4 c water
1 c long grain rice
1 lb chicken thighs, boned & cut
-in 1-1/; 2 inch pieces
2 whole green onions, thinly
-sliced
4 medium-size dried mushrooms

Instructions :

In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add
chicken and stir to coat. Cover and refrigerate for one hour. Cover
mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry and thinly slice. Cut
sausages in 1/4 inch thick diagonal slices. Drain chicken, reserving
marinade; discard ginger. In a heavy 3-quart pan, heat oil over high
heat. Add chicken and cook, turning, until lightly browned (about 2
minutes on each side). Remove chicken and set aside. To the pan, add
reserved marinade and water; stir in rice. Bring to a boil over
medium-high heat and cook, uncovered, until liquid is absorbed (about
8 to 10 minutes). Reduce heat to low and stir in chicken, sausages,
and mushrooms. Cover and simmer, without stirring, until rice is
tender (about 45 minutes). To serve, spoon mixture into a serving
bowl and sprinkle with green onion.

Thai Spiked Pumpkin Soup

Ingredients :

1 lg brown onion
2 tb olive oil
4 cloves garlic
1/2 bn coriander
1 sm red birdseye chilli
1/2 ts chilli paste
1 ts ground cumin
1 ts turmeric
500 g queensland blue pumpkin
500 g butternut pumpkin
500 g jap pumpkin
1 1/2 l chicken stock
400 ml farmhouse milk
3 tb dessicated coconut

Instructions :

Heat the olive oil in a large saucepan and add the onion and garlic and
cook
for 10 minutes to caramelise gently. Add the chilli and coriander stems
(finely chopped) and stir until fragrant.

Add the remaining spices and heat until toasted. Add all the pumpkin pieces
and stir to coat with spice mixture. Cover with a lid and cook over a low
heat
for 30 minutes until the pumpkin is beginning to soften and turn brown. Add
just enough stock to cover and stir well.

Simmer for 1 hour, then add the milk and coconut and simmer for a further
15
minutes. Puree then serve, garnished with extra chillies and coriander.

Oriental Spaghetti

Ingredients :

1 lb thin spaghetti
2 tb roasted sesame oil
4 tb soy sauce or tamari
1 c snow peas
2 cucumbers; peeled, seeded, -
- and cut
3/4 c thinly sliced green onions
3 tb chopped fresh parsley
2 tb red wine vinegar
1 ts dry mustard
1 ts hot chili oil

Instructions :

Cook the spaghetti according to the package directions and drain.
Combine 1 tablespoon of the sesame oil with 2 tablespoons of the soy
sauce. Toss warm spaghetti with this mixture and set aside.

Steam the snow peas for 2 minutes. Drain and cool under cold water.
Combine the snow peas, cucumber strips, green onions, and parsley.

Stir together the remaining sesame oil, soy sauce, vinegar, mustard,
and chili oil. Toss this sauce with the vegetables. Then toss the
vegetable mixture with the spaghetti mixture. Serve cold.

Oriental Ginger Chicken

Ingredients :

4 chicken breast halves,
-skinned and; boned
1/4 c soy sauce
1/4 c dry sherry
1 garlic clove, minced
2 tb chopped green onion
1 tb brown sugar
2 ts ginger
2 tb vegetable oil
1 cn veg-all mixed vegetables,
-with liqu; id (16 oz)
1 cn water chestnuts (8 oz)
1 c quick cooking rice

Instructions :

1. Cut chicken into 2"-long strips.

2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1
teaspoon of the ginger in 1-quart bowl.

3. Add chicken and stir until well coated.

4. Heat oil in large skillet; stir-fry chicken until cooked.

5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in
2-quart sauce pan with remaining teaspoon of ginger; bring to boil.

6. Stir in rice, remove from heat, cover and let stand
5 minutes.

7. Serve chicken over rice and vegetables.

Oriental Chicken Wings

Ingredients :

24 chicken wings -- sectioned
2 cloves garlic -- minced
1 tb ketchup
1/2 c honey
1/2 c soy sauce
1/2 c dijon mustard
1 tb veg oil

Instructions :

Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.

Oriental Ginger Salad Dressing

Ingredients :

1/3 c salad vinegar (i most often
- just; s
3 tb soy sauce
1/3 c chopped onion
1/4 c carrots; finely grated
1 ts celery seeds
1/2 c canola oil
1/2 tb sugar; or to taste (1/2 to
-1)
1 ts fresh ginger root; minced

Instructions :

Combine all ingredients in food processor or blender, processing on high
until veggies are finely minced. Cover and chill thoroughly until ready to
serve over salad.

Chinese Sesame Noodles

Ingredients :

12 oz vermicelli
1 bn green onions; thinly sliced
1/3 c tahini
3 tb teriyaki sauce
2 tb chopped garlic in oil
1/2 ts salt
1 freshly ground pepper

Instructions :

In large pot of boiling salted water, cook the noodles according to package
directions until tender but still firm. Drain, reserving 1/3 cup of the
cooking water. Add the warm cooking water to the tahini and stir until
smooth. Add the green onions, teriyaki sauce, garlic, salt and pepper.
Blend well, then pour over the noodles and toss gently until the noodles
are well coated with the sauce. Serve immediately or refrigerate and serve
cold.

Chinese Marinated Pork

Ingredients :

1/4 c hoisin sauce
1/4 c barbecue sauce
1 orange; juice and zest
2 cloves garlic; crushed
1 piece fresh ginger; 1-1/4
-inch, grated
1 lb pork tenderloin chops; cut
-into 1 inch cubes

Instructions :


Combine all ingredients, except pork, in a bowl and mix well. Stir in pork
and marinate 1-2 hours. Remove pork from marinade. Heat a wok or heavy
nonstick skillet over medium high heat. Stir-fry pork 7-8 minutes, or until
just cooked through.

Chinese Ginger Beef

Ingredients :

1 packet MAGGI Chinese Ginger
-Beef Mix
1/2 c water
2 ts oil
500 g rump steak; thinly sliced
2 md carrots; cut into thin
-- strips
1 green pepper; sliced

Instructions :

Combine the Chinese Ginger Beef Mix and water. Set aside.

Heat the oil in a wok or large saucepan.

Add the steak and stir-fry over a high heat until almost cooked.

Add the carrots, Stir-fry for 1 minute

Add the green pepper and sauce mix. Bring to the boil, stirring, then
cook for a further 30 seconds.

Serve immediately with MAGGI 2 Minute Noodles.

Chinese Fried Rice

Ingredients :

3 c to 4 c cold cooked long
-grain rice
6 sl cooked bacon, crumbled
1 tb white sugar
2 tb to 3 tb dark soy sauce
3 eggs
3 to 4 green onions, including
- green,; sliced
1/4 c frozen green peas (optional)
1 bacon drippings

Instructions :

Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside. Beat 3 eggs in bowl with a little water until well
blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings
into wok. Pour eggs in wok, scramble until set and remove and set
aside. Place 2 Tbl bacon fat drippings into wok. Place cold rice into
wok and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry
until uniform in color. Add green onions, (peas - optional), bacon
and cooked eggs. Stir fry for another minute, serve hot. You can add
any other meats such as leftover cooked pork, chicken, ham, etc. Add
with the green onions and peas. MEATLESS VERSION: Follow above except
use peanut oil instead of bacon drippings. Replace bacon with 1/4 cup
of BACOS or BACO chips.

Chinese Crab Rice

Ingredients :

1 stephen ceideburg
2 green onions, chopped
1 piece fresh ginger, 2-3 cm,
-grated
4 tb dry sherry
3 tb light soy sauce
3 blue crabs
400 g glutinous rice
1 tb soy sauce
1 tb oil
1 ts sugar

Instructions :

The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to
cook than the previous recipes but little more of the cook's time. By
the time the rice is cooked, it is saturated with crab flavour.

Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly
all over but do not chop up. Pour the sherry-soy sauce mixture over
the crabs and leave to marinate for an hour. Wash 400 grams glutinous
rice in several changes of water until the water runs clear.

Put the rice into a saucepan and pour over it 1.5 L water. Bring to
the boil and boil for 5 minutes. Drain.

In the bottom of a heatproof dish at least 12 cm deep and of a size
to fit into your steamer, pack in the chopped crab pieces, reserving
the marinade. Pour the rice over the top and pack it down. Press the
intact crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1
teaspoon sugar. Pour over the crabs and rice.

Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried
in rice, then fish around, for the rest of the crab pieces in rice.