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Chef2Chef Recipe Club - Volume 4 Issue 54 - March 13, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Chef Paul Silva's trip around China continues. A little "Spicy" today. Enjoy. -------------------------------------------------- Our last stop in China concludes in the West. Here we go with the most famous of all Chinese cuisines - Sichuan (Szechaun). This is the "spice route" of the country. The region includes Hunan and Yunnan cooking, bordering the countries of Pakistan, India, Nepal, Loas, Vietnam and Myanmar. Influences and spices are abundant and abound in this area. This is the home of chilies, salted dishes, star anise and vinegars. Pickled and cured items are also popular here - necessary items when traversing the rocky mountains and rugged terrain! -------------------------------------------------- Foodservice Professionals Reward yourself with 1000 Foodservice Rewards™ Bonus Points when you register with Nestlé FoodServices Foodservice Rewards™ is the exciting new program that rewards you for each eligible Nestlé case purchase. The more you buy, the more points you collect. Points can be redeemed for valuable rewards like foodservice equipment, electronics and so much more. Register with Nestlé FoodServices before March 31, 2003 to receive your welcome bonus of 1,000 Foodservice Rewards Bonus Points. Click here: http://html.chef2chef.net/goto.php?id=283 -------------------------------------------------- Chinese Greens with Honey Mustard Dressing and Walnuts Sauce: 2 1/2 tsp. mustard powder 2 1/2 tsp. cold water 1/2 tsp. salt 3 tsp. honey 1 tsp. sesame oil 1/2 cup Chinese broccoli, cut into 1" pieces 1/2 cup baby bok choy, cleaned and cut in 1" pieces across 1/2 cup snow peas 1/2 cup broccoli florets 2 tbsp. vegetable oil 2 tbsp. coriander, chopped 1/4 cup walnuts, roughly chopped Method: Combine all the ingredients for the sauce together. Blanch in salted water or steam the vegetables separately until cooked to doneness desired. Heat a wok or sauté pan with the vegetable oil. Sauté the vegetables for 2 minutes. Add the sauce and cook 1 more minute. Put in a bowl or platter and top with the walnuts. Serves 4 -------------------------------------------------- Recipe Club, Chef Revival has a range of over 700 professional culinary products Chef Revival is giving away 10 Kitchen Survival Kits. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. Not sure what these items are? Click the link and see why you need a Chef Revival Kitchen Survival Kit! Register today for your chance to win. 10 winners drawn on March 31st. http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Kung Pao Chicken 1 lb. boneless, skinless chicken 2 tbsp. oyster sauce 1 tsp. hoisin sauce 2 tsp. cornstarch Sauce: 1/4 cup chicken broth 1/4 cup balsamic vinegar 4 tbsp. Chinese rice wine or dry sherry 1 tbsp. hoisin sauce 2 tbsp. soy sauce 2 tsp. sesame oil 3 tsp. sweet chili garlic sauce 3 tbsp. vegetable oil 6 small dried chili peppers 3 tsp. garlic, minced 2 tsp. ginger, minced 1/2 cup bamboo shoots, julienned 1/2 cup celery, diced 1/2 red bell pepper, cut into 1" dice 2 tbsp. cornstarch dissolved in 2 tbsp. cold water Method: Cut chicken into 1" pieces. In a bowl, combine the chicken with the oyster sauce, hoisin sauce and cornstarch. Marinate 20 minutes. Combine the ingredients for the sauce in a bowl; set aside. In a heated wok or sauté pan, add 2 tbsp. vegetable oil. Add the chilies and cook for about 15 seconds. Add the chicken and stir-fry for 3 minutes. Remove the chicken and chilies from the pan. Add 1 tbsp. vegetable oil to the pan and add the garlic and ginger. Sauté for 10 seconds. Add the vegetables and sauté for 2 minutes. Add the chicken and chilies back into the pan. Add the sauce and bring to a boil. Add the cornstarch and boil for 2 minutes, until the sauce is thickened and the starch taste is cooked out. Serves 4 -------------------------------------------------- BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. Free Shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 -------------------------------------------------- Egg Noodles with Spicy Vegetables 1 pkg. egg noodles, dried Sauce 1/4 cup vegetable broth 3 tbsp. hoisin sauce 2 tbsp. sweet chili sauce 1 tbsp. ketchup 1 tbsp. soy sauce 1 tsp. Chinese rice wine or dry sherry 1/2 pkg. firm tofu, cut into 1/2" cubes 1/2 cup bamboo shoots, julienned 1/2 cup carrots, julienned 1 stalk celery, julienned 1/2 cup lotus root, peeled and sliced very thinly 4 dried chili peppers 3 tbsp. vegetable oil 1 tsp. ginger, minced 1 tsp. ginger, minced Method: Boil the noodles in salted water according to the package's direction. Drain and reserve - keep warm. Combine the ingredients for the sauce in a bowl, set aside. In a wok or large sauté pan, heat the vegetable oil. Add the garlic, ginger and chili peppers and cook 10 seconds. Add the tofu, bamboo shoots, carrots, celery and lotus root. Stir-fry for about 4 minutes, until the carrots start to soften. Add the sauce to the pan. Bring to a boil. Pour over the warmed noodles. Serves 4 -------------------------------------------------- SeafoodByNet.com Seafoodbynet offers the highest quality in fresh and frozen seafood. Use this complimentary coupon code. chef2chef for $5 off any online order of $25 or more visit our daily deals section for superb values such as South African cold water lobster tails for only $9.95 each. http://html.chef2chef.net/goto.php?id=164 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- |