Hot Chili Oil

1/2 Cup corn oil 20 dried hot chili peppers 1/2 teaspoon Sichuan peppercorns 1 teaspoon paprika 1. Line a small, fine strainer with a paper towel and set it aside. 2. In a small, heavy saucepan heat the oil. When the oil is very hot, turn down the heat to very low and add the peppers. Cook, stirring, until peppers turn dark brown. Add the peppercorns and paprika, and continue to cook just until mixed. 3. Pour the oil through the strainer into a bowl. Discard the solids. Pour the oil into a small jar and cover with a lid. Store in the refrigerator.
Hot Chili Oil 49

Hot and Sour Soup

2 1/2 quarts chicken stock 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips 5 shitake mushrooms, cut into thin slices 1/2 cup soy sauce 1/2 tsp. white pepper 1/2 cup white vinegar 1 1/2 cups bamboo shoot strips 2 tablespoons cornstarch dissolved in 4 tablespoons water 3 eggs. beaten 1/2 tsp. sesame oil Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.
Hot and Sour Soup 50

Hunan Beef
2 cups broccoli florets 2 tablespoons cooking oil 2 teaspoons minced garlic 4 small dried red chilies 1 teaspoon cornstarch dissolved in 2 teaspoons water Marinade: 2 tablespoons soy sauce 2 teaspoons cornstarch 1 tablespoon Chinese rice wine or dry sherry 3/4 pound flank steak, thinly sliced across the grain Sauce: 3 tablespoons Chinese black vinegar or balsamic vinegar

1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry 2 teaspoons sugar 2 teaspoons chili garlic sauce 1 teaspoon sesame oil 1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. 2. Combine sauce ingredients in a bowl. 3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tendercrisp, 2 to 3 minutes; drain. 4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stirfry until no longer pink, 1 1/2 to 2 minutes. 5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Hunan Beef 51

Hunan Shrimp
3 to 4 cups peanut oil 1 1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours 1/2 cup onions diced into 1/4inch pieces 2 Tbsp finely chopped fresh ginger 1 garlic clove minced For a sauce, combine in a bowl and mix well: 1 1/2 Tbsp oyster sauce 3 tsp sugar 4 Tbsp tomato catsup 1/2 tsp salt Pinch of white pepper 2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil] or substitute 2 tsp. chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp oil 1 tsp sesame oil Pour peanut oil into a wok and heat to 375 deg F. Oilblanch the shrimpfor 45 seconds to 1 minute, until shrimp begin to turn pink and to curl. Remove; set aside. Remove oil from wok, then replace 2 Tbsp oil. Heat oil until white smoke appears. Add onions, ginger, and garlic, and stirfry until onions soften, about 2 minutes. Add shrimp and toss together thoroughly. Stir sauce and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well.

Remove from wok and serve immediately.

Hunan Shrimp 52

Kung Pao Chicken

2 tablespoons oyster sauce 1 teaspoon cornstarch 3/4 pound boneless, skinless chicken Sauce: 1/4 cup Chinese black vinegar or balsamic vinegar 1/4 cup chicken broth 3 tablespoons Chinese rice wine or dry sherry 2 tablespoons hoisin sauce 1 tablespoon soy sauce 2 teaspoons sesame oil 2 teaspoons chili garlic sauce 2 teaspoons sugar 2 1/2 tablespoons cooking oil 8 small dried red chilies 4 teaspoons minced garlic 2 stalks celery, diced 1/2 red bell pepper, cut into 1inch squares 1 can (8 oz.) sliced bamboo shoots, drained 2 teaspoons cornstarch dissolved in 1 tablespoon water 1/3 cup roasted peanuts 1. Combine marinade ingredients in a bowl. Cut chicken into 1inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes. 2. Combine sauce ingredients in a bowl. 3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stirfry for 2 minutes. Remove chicken and chilies from wok. 4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stirfry for 1 1/2 minutes. 5. Return chicken and chilies to wok; stirfry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
Kung Pao Chicken 53

Kung Pao Beef

1 lb. Beef boneless sirloin or flank steak 1 tablespoon Vegetable oil 2 teaspoon Cornstarch 1/2 teaspoon Salt

1 dash white pepper 2 Hot green chilies 2 Green onions (with tops) 1 Red bell pepper 2 tablespoons Vegetable oil 2 tablespoons Vegetable oil 2 teaspoon Finely chopped garlic 1 teaspoon Finely chopped ginger root 2 tablespoon Brown bean sauce 1/2 cup Diced canned bamboo shoots 1 teaspoon Sugar 1/2 cup Skinless raw peanuts, roasted Trim fat from beef steak; cut beef into 3/4inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut chilies into thin slices (remove seeds and membrane if desired). Cut onions diagonally into 1inch pieces. Cut bell pepper into 3/4 inch squares. Heat 12inch skillet or wok until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add beef; stirfry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add chilies, garlic, ginger root, bean sauce and bamboo shoots; stirfry 1 minute. Add beef, bell pepper and sugar; stirfry 1 minute. Stir in onions. Sprinkle with peanuts.
Kung Pao Beef 54

Lemon Chicken
3 lb chicken brests, boned 1 tablespoon sherry 1 tablespoon soy sauce 1/2 teaspoon salt 2 eggs 1/4 cup cornstarch 1/2 teaspoon baking powder 2 cups vegetable oil 1/3 cup sugar 1 tablespoon cornstarch 1 cup chicken broth 1 tablespoon lemon juice 1 teaspoon salt

1 lemon 2 tablespoons vegetable oil 1. In large bowl, comine chicken with sherry, soy sauce and salt; let it marinate for 15 minutes. 2. In small bowl, beat eggs, cornstarch and baking powder to form batter. In a wok, heat 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into bite size pieces. 3. Combine sugar, cornstarch, broth, lemon juice and remaining 1 teaspoon of salt. Cut lemon into thin slices. In a wok, heat the two tablespoons of oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Stir until sauce is clear. 4. Pour sauce over chicken. Ready to serve.
Lemon Chicken 55

Lion's Head
1 slice ginger 1 scallion, cut into fourths 1/2 cup water 1 pound ground pork 1 tablespoon sherry 3 tablespoons light soy sauce 1 teaspoon salt 1 tablespoon cornstarch 2 tablespoons cornstarch, dissolved in 4 tablespoons water 6 tablespoons oil 1 pound bok choy (Chinese green), cut into 3 inch lengths 1/2 cup chicken stock 1/2 teaspoon sugar 1. Pound ginger and scallion with back of knife or cleaver. Put in bowl with water. Set aside 10 minutes. 2. Strain out scallion and ginger from water. 3. Put pork in bowl. Add scallion and ginger water, sherry, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and cornstarch. Mix well with hand in one direction. 4. Form meat mixture into 4 large balls. 5. Using your hands, light coat balls with dissolved cornstarch. 6. Heat 4 tablespoons of oil in wok. Fry balls one at a time until they are brown. Baste with hot oil. Remove carefully. 7. Heat 2 tablespoons of oil until smoking hot in wok. Stirfry bok choy 2 minutes. Add 1/2 teaspoon salt. 8. Put bok choy into heavy pot. Place meatballs on top. Add 2 tablespoons soy sauce and stock. Cover. Simmer 1 hour. 9. Add sugar. Bring to boil 2 minutes. If the gravy is too watery, thicken with a little dissolved cornstarch.

Lion's Head 56

Lobster Cantonese
2 lb. Lobster tails 1 Clove garlic, minced 1 teaspoon Fermented black beans rinsed and drained 2 tablespoon Oil 1/4 lb. Ground pork 1 1/2 cup Hot water 1 1/2 tablespoons Soy sauce 1 teaspoon MSG (optional) 2 tablespoons Cornstarch 3 tablespoons Dry sherry 1 Egg 3 tablespoons Water Cilantro sprigs Green onion curls Hot cooked rice For the best results in preparing this attractive Chinese dish cook the lobster pieces as quickly as possible. The beaten egg added to the sauce makes it richer and creamier. With sharp knife, pry lobster meat from shell and slice into medallions. Mince garlic and black beans together. Heat oil in wok or skillet and add garlic mixture. Cook and stir a few seconds. Add pork and cook about 10 minutes, stirring to break up meat. Add hot water, soy sauce and MSG. Add lobster medallions and cook 2 minutes. Mix cornstarch and sherry and stir into sauce. Beat egg with 3 tablespoons water and blend into sauce. Cook over low heat 30 seconds, stirring constantly. Sauce should be creamy but not heavy. Spoon sauce into center of platter. Arrange medallions in sauce in decorative pattern. Garnish with cilantro and green onion curls. For each serving, place a few lobster medallions over rice in bowl. Spoon sauce over lobster.
Lobster Cantonese 57

Lo Mein
4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained 12 oz. diced cooked meat (beef, chicken, pork ... any) 1 package frozen Frenchstyle green beans, thawed

2 cups fresh bean sprouts 3 scallions, chopped 1 slice ginger, shredded 1 clove garlic, minced 1 teas. MSG (Accent) 1 teas. sugar 1/4 cup soy sauce 3/4 cup vegetable oil 1/4 teas. sesame oil 2 Tbls. sherry Mix together MSG, sugar, and soy sauce. Set aside. Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside. Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes. Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until noodles become one even color. Serve.
Lo Mein 58

Manchurian Sauce
1/2 cup soy sauce 1/2 cup vegetable stock 1/2 cup green onion thinly sliced 1 teaspoon fresh ginger root minced 1 teaspoon garlic minced 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper) In a mediumsized bowl, combine all the ingredients and whisk until well blended. Regrigerate for at least 30 minutes before serving.
Manchurian Sauce 59

Mandarin Chicken
1 broiler/fryer chicken, 3 to 31/2 pounds cut up and skin removed 2 cups water 1 cup ketchup 1/4 cup packed brown sugar 1/4 cup low sodium soy sauce 1/4 cup frozen orange juice concentrate 2 teaspoons ground mustard

2 teaspoons salt 1 teaspoon pepper 1 teaspoon ground ginger 1 teaspoon garlic powder 3 tablespoons cornstarch 1/2 cup cold water 11 ounces mandarin oranges drained 1/2 cup whole pitted ripe olives 2 tablespoons chopped green pepper hot cooked rice Place chicken in a large resealable plastic bag or glass dish. In a bowl, combine water, ketchup, brown sugar, soy sauce, orange juice concentrate, mustard, salt, pepper, ginger and garlic powder. Pour half over the chicken. Cover chicken and remaining marinade; refrigerate for 8 hours or overnight. Drain chicken, discarding marinade. Place chicken in a slow cooker; add reserved marinade. Cover and cook on low for 78 hours. Combine cornstarch and cold water until smooth; stir into the chicken mixture. Add oranges, olives and green pepper. Cover and cook on high for 3045 minutes or until thickened. Serve over rice.
Mandarin Chicken 60

Mandarin Noodles
4 dried Chinese mushrooms 1/2 pound fresh Chinese noodles 1/4 cup peanut oil 1 tablespoon hoisin sauce 1 tablespoon bean sauce 2 tablespoons rice wine or dry sherry 3 tablespoons light soy sauce 1 teaspoon sugar or honey 1/2 cup reserved mushroom soaking liquid 1 teaspoon chili paste 1 tablespoon cornstarch 1/2 red bell pepper in 1/2 inch cubes 1/2 8 ounce can whole bamboo shoots, cut in 1/2 in cubes rinsed and drained 2 cups bean sprouts 1 scallion thinly sliced 1. Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside. 2. Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely

chop the caps and set aside. 3. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside. 4. Place the wok over mediumhigh heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stirfry 2 minutes. 5. Stir the sauce and add it to the wok, and continue to stirfry until the mixture begins to boil, about 30 seconds. 6. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes. 7. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.
Mandarin Noodles 61

Mandarin Pancakes
2 cups flour 3/4 cup boiling water 2 tablespoons sesame oil 1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes. 2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil. 3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying. Cooking: 1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes. 2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.
Mandarin Pancakes 62

Ma Po
1/2 cup Vegetable broth

1/3 cup Hoisin sauce 1 tb Rice wine/dry sherry 1/3 cup Ketchup 1/2 ts Hot sauce 1 tb Sesame oil 1 tb Vegetable oil 3 ea Garlic cloves, minced 1 lb Firm tofu, cut to 1/2" cubes 2 cups Mung bean sprouts 1 tb Cornstarch mixed with 2 tablespoons water 2 ea Green onions, slivered In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside. Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens. Serve over noodles tossed in sesame oil or over steamed rice. Garnish with onions.
Ma Po 63

Mongolian Beef
3/4 pound flank steak, thinly sliced across the grain 2 1/2 tablesspoons cooking oil 2 tablespoons minced garlic 10 small dried red chilies 10 green onions, cut into 3inch pieces 2 tablespoons hoisin sauce 1 tablespoon soy sauce Marinade: 2 tablespoons dark soy sauce 2 tablespoons Chinese rice wine or dry sherry 1 teaspoon cornstarch Procedures: 1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. 2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stirfry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan. 3. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and chilies; cook, stirring, until fragrant, about 10 seconds. Add green onions and stirfry for 1 minute. 4. Return meat to wok and add hoisin sauce and soy sauce; cook until heated through.

Mongolian Beef 64

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced salt and pepper 4 cloves garlic, minced 2 cups water 1 tb cornstarch 5 tb corn oil 8 oz. fresh mushrooms, sliced 4 lb. bok choy or Chinese white cabbage, chopped 2 tb sugar 4 tb soy sauce 6 scallions, chopped 1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. 2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok. 3. Heat remaining corn oil in wok. Stirfry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. 4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
Moo Goo Gai Pan 65

Mu Shu Chicken
3/4 pound boned and skinned chicken breast 20 tiger lily buds 3 tablespoons tree ears Marinade: 1 teaspoon cornstarch 1 tablespoon water 1/2 teaspoon sugar 1 tablespoon soy sauce 6 tablespoons corn oil 4 extra large eggs, well beaten 3 scallions, shredded 1 Cup shredded green cabbage 1 teaspoon salt 1 tablespoon oriental sesame oil 20 Mandarin Pancakes, warmed 1. Freeze the chicken in separate pieces. Thaw until semifrozen, then shred fine.

2. Soak the tiger lily buds and tree ears separately in warm water in bowls for 30 minutes. Cut off and discard the hard ends of the lily buds, then cut the buds in half. Clean and wash the tree ears and cut them into small pieces. Discard soaking liquid. Place the shredded ingredients in separate mounds on a large platter near the stove. 3. In a medium bowl mix the marinade ingredients and add the chicken. Mix well and also place near the stove. 4. Heat a wok over medium heat until hot, then add 3 tablespoons of corn oil and the eggs. With a spatula, slowly push the eggs back and forth in the wok; as the eggs cook and coagulate, break them up into large pieces; they should be dry. Transfer the cooked eggs to a bowl. 5. Reheat the wok and add the remaining corn oil. Add the chicken and stir fry until it changes color. As you stir, use the spatula to separate the shredded chicken. Add the shredded tree ears, lily buds, scallions and cabbage, blend well, then add the salt. Continue to stir fry until the cabbage wilts, about 2 to 3 minutes. 6. Return the eggs to the wok and stir until well blended, breaking up the eggs into smaller pieres. Mix in the sesame oil, turn off the heat and transfer the mixture to a serving platter. Serve hot with mandarin pancakes.