Volume 9, Issue 82 - October 25, 2005

Hello Recipe Club,

China

Undeniably, China has one of the richest culinary heritages on the planet. Solid Chinese food is eaten with chopsticks, and liquid with a wide, flat-bottomed ceramic spoon. Chinese consider having a knife at the table as barbaric, so most dishes are prepared in smaller pieces, ready for direct picking and eating. Unlike Western meals where meat protein is the main course of a meal, a source of carbohydrates (rice, steamed buns, noodles) is usually the main ingredient of a Chinese meal.

Because of the large and varied nature of China itself, Chinese cuisine can be broken down into many different regional styles. The four major regions of Chinese cuisine - Beijing (North), Shanghai (East), Canton (South) and Sichuan (West).

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Shrimp Lo Mein

Makes 4 servings

Ingredients:

1/2 pound lo mein noodles
4 tablespoons peanut oil
1/2 pound shrimp, shelled and cleaned
1 tablespoon soy sauce
2 slices fresh ginger, minced
1 carrot, shredded
2 stalks of celery, shredded
1 scallion, minced
2 tablespoons cornstarch, combined with 2 tablespoons soy sauce
1/2 teaspoon sugar
1 cup bean sprouts

Preparation:

Cook the noodles according to the package directions, drain them and set aside.

In a large skillet or wok, heat peanut oil over medium heat. Sauté shrimp, soy sauce and ginger, just cooking them slightly (about one minute).

Add carrots, celery, scallion, cornstarch mixture and sugar. Sauté another 2 minutes until shrimp are done. Add bean sprouts and cooked noodles and heat through. Serve at once.

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General Tso's Chicken

I found this recipe online in a chat room on July 11, 1995 from a fellow named Bob. He wrote, "This is not a "Purists" GT Chicken, (few are) but it is my family's favorite Chinese meal".

Makes 4 servings

Ingredients:

1 1/2 pounds chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
oil for frying

Sauce:

3/4 cup water
3 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons white vinegar
3 tablespoons Mirin (sweet rice wine)
3 tablespoons sugar
1 teaspoon hoisin sauce
2 tablespoons chilli paste with garlic
10 black peppercorns

1 tablespoon oil for vegetable stir fry
2 cloves garlic, minced
1 teaspoon fresh ginger root, shredded
5 stalks bok choy, sliced against the grain
1 green bell pepper, seeded and cut into short strips
1 red bell pepper, seeded and cut into short strips

Preparation:

Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.

In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chilli paste and peppercorns. (Note: If you desire a saucier GTC, increase the sauce ingredients by half.)

Heat the tablespoon of oil in a wok or large skillet and add the garlic and ginger. Stir-fry for a few moments and add the bok choy and peppers. Stir-fry for only a minute, undercooking the vegetables.

Add the sauce and stir until thickened then add the chicken to heat through and coat.

Serve on or with rice on the side.

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Hot and Sour Soup

Makes 4 servings

Ingredients:

1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 tablespoons cooking sherry
2 cups chicken broth
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
2 teaspoons chopped green onion
1 can straw mushrooms, drained
sesame oil

Preparation:

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon oil. Season with ginger and garlic, stirring well. Add sherry and broth. Add bamboo and tofu, which should be cut in small pieces. Bring to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch. Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve.

Source: Cynthia Bowan