Posts Tagged vegetables

Almond Chicken

Jan 12th, 2011 Posted in Chicken recipes | no comment »

Almond Chicken

Ingredients:
1 lb skinned chicken breast.
1 cup vegetable oil
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths

1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

Directions:
1.Dice chicken into 1 inch cubes.
2.Combine marinade ingredients, add chicken and mix well.
3.Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well.
4.Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp-tender. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.
5.Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot.

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Chicken Chow Mein

Oct 26th, 2010 Posted in Chicken recipes | no comment »

Chicken Chow Mein

Ingredients:
3 tablespoons oil
2 cloves of garlic — minced
250 grams of chicken, boneless — cut
8 mushrooms (or 100 grams peas)– sliced

2 Bamboo shoots (or large carrots) — cut into strips
1/4 cup bamboo shoots (or use turnips)– sliced
Seasoning Sauce:
1 chicken cube — dissolve it
1 tablespoon soy sauce
1 tablespoon corn flour
5 ounces chow mein noodles

Directions:
1.Combine sauce ingredients and set aside.
2.Add oil to hot wok ( karhai )add garlic and stir fry for 30 seconds.
3.Add chicken. Stir fry for 3 minutes or until chicken turns white.
4.Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes.
5.Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly.
6.Add chicken and heat. Serve with chow mein noodles.

Comments:
Note: Warm chow mein noodles in a 325 degrees oven for 5 minutes.

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Braised Fish with Soy Sauce in Foil Wrapping

Sep 2nd, 2010 Posted in Fish recipes | no comment »

Braised Fish with Soy Sauce in Foil Wrapping

Ingredients :
1   fresh fish
1   celery
1   onion

Seasoning :
1/4 cup   soy sauce
1 tbsp   Shaoxing wine
1 tsp   oil
1 tsp   black pepper
1 tsp   spicy salt

Directions:
1.Wash fresh fish thoroughly, smear with marinade, then set aside for a while.
2.Cut celery into strips; cut onion into pieces.
3.Line aluminium foil on a pot, put half of vegetables evenly on the foil.
4.Place the fish on vegetables, then cover it with the remaining vegetables.
5.Pour seasonings over, cover with a lid, simmer on medium heat for 15 mintues, then serve immediately.

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Fish Soup with Egg White

May 20th, 2010 Posted in Chicken recipes, Fish recipes | no comment »

Fish Soup with Egg White

Ingredients:
960g   comb goby
10g   carrot, diced
10g   potato, diced
10g   whole kernel corn
10g   green peas
4   egg whites

4 tsps   corn flour
2 tsps   flour
1,250ml   water
little    salt

Directions:
1.Wash the fish and fry it to slightly golden brown on both sides. Add water and cook over high heat until it forms the milky soup. Decant the soup and set aside for later use.
2.Blanch the mixed vegetables and drain.
3.Boil the soup and add mixed vegetables, season with salt. Transfer the soup to the bowl.
4.Whisk egg white until fluffy, add corn flour and flour and mix it well. Use a big spoon to make a semi-ball of egg white, dip in boiling water until set and put in the soup, serve hot.

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Mushrooms On Vegetables With Double Deluxe Soy Sauce

Apr 26th, 2010 Posted in Vegetable recipes | one comment »

MUSHROOMS ON VEGETABLES WITH DOUBLE DELUXE SOY SAUCE

Ingredients:
Asparagus and baby Tienstin cabbage total 200 g [7 oz] [cut into pieces]
Assorted mushrooms 200 g [7 oz] [cut into pieces]
Minced garlic 1 tbsp

Seasoning :
Sauce Mix:
Lee Kum Kee Double Deluxe Soy Sauce 1 1/2tbsp
Lee Kum Kee Chicken Bouillon Powder 1/2 tsp [2.5 g]
Water 8 tbsp
Corn starch 1 1/2tsp
Sugar 1/2tsp

Directions:
1. Cook asparagus and baby Tienstin cabbage in stock or water. Drain and put on a serving plate. Keep warm.
2. Saute minced garlic in 1 tbsp oil. Add assorted mushrooms and stir-fry for 2 minutes. Stir in sauce mix and heat through. Pour mushrooms over vegetables. Serve hot.

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Crisp Shrimp and Cuttlefish Rolls

Apr 24th, 2010 Posted in Seafood recipes | no comment »

Crisp Shrimp and Cuttlefish Rolls
Ingredients:
450g   cuttlefish paste
1   fresh bean curd sheet
80g   steamed shrimps dices
1 tbsp   blanch frozen mixed vegetables

150g   diced mango
150g   diced apple
little   mayonnaise
little   concentrated milk

Seasoning :
1/2 tsp   salt
1/2 tsp   white sugar
1 tsp   corn flour
little   pepper
1   egg white

Directions:
1.Rub the bean curd sheet with a wet cloth. Cut into small pieces.
2.Combine the seasonings, cuttlefish paste and mixed vegetables. Stir well. Refrigerate for 30 minutes.
3.Wet your hands with oil or water. Stuff the cuttlefish paste onto the bean curd sheet. Place some diced shrimps on top. Roll up.
4.Heat the oil until 80% hot. Deep-fry the spring rolls until golden brown. Drain away excess oil. Dish. Combine the ingredients of salad dressing. Serve.

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Stir-fried Salted Fish with Chinese Kale

Mar 10th, 2010 Posted in Vegetable recipes | no comment »

Stir-fried Salted Fish with Chinese Kale

Ingredients:
young Chinese kale 600g
minced ginger 1 tbsp
minced garlic 1 tbsp
salted fish 2 tbsps

Seasoning:
salt 1 tsp
sugar 1 tsp
Shaoxing wine 1 tbsp

Directions:
1.Pan-fry salted fish until aromatic, then steam it and boned. Set aside.
2.Trim old stems, flowers and old leaves of Chinese kale. Soak in water for 1/2 hour, then strain. Set aside.
3.Heat a wok to very hot, put in oil, stir-fry minced ginger and minced garlic until aromatic. Put in vegetables to stir-fry briefly.
4.Season with salt and sugar, splash in Shaoxing wine, then add in salted fish to stir-fry until a strong aroma comes out. Transfer onto a plate and serve.

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Thin Noodles with Vegetables

Dec 10th, 2009 Posted in Dim Sum recipes | no comment »

Thin Noodles with Vegetables

Ingredients:
thin size vermicelli(broken in the 1″) 500g
● 1 onion(fine chopped)
● 1 carrot
● 1 red pepper
● 1 yellow pepper

● 100g French beans
● 10g garlic(grated)
● 50g unsalted butter
● little salt
● little oil
● 5g black pepper(cracked)
● little spicy chilli sauce

Directions:
1.Wash and clean all the vegetables and cut into the 1/3″ diamond shape. Boil water with little salt, add the carrot and beans for 1 minute. Rinse under running water and keep cool.
2.Boil water with little salt and oil. Cook the vermicelli for 2 minutes. Rinse under running water and drain, keep aside.
3.Melt the butter in a wok. Add the onion to saute for a while, add the mixed pepper and saute for 1 minute. Add the carrot and beans to saute for few seconds adding the vermicelli bit by bit, and stir fry for 2 minutes, add the salt and pepper and mix well. Serve hot with spicy chilli sauce.

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Stir-fried Turnip Pudding

Nov 26th, 2009 Posted in Vegetable recipes | no comment »

Stir-fried Turnip Pudding

Ingredients:
● 400g turnip pudding
● 1/2 onion
● 1 red chilli
● 1/2 green chilli
● 1 tsp chopped shallot
● 1 tsp chopped garlic

● 1 tbsp curry paste
● little cornflour
● 1/2 tsp sugar
● 1/2 tbsp light soya sauce
● 1 tbsp water

Directions:
1. Cut the turnip pudding into thick strips and lightly sprinkle cornflour over them.
2. Shred the onion, red chilli and green chilli.
3. Heat oil in wok to deep-fry the turnip pudding over high heat until golden or shallow-fry. Drain excess oil.
4. Heat another 2 tbsps of oil in wok, saute the shallot, garlic and curry paste until fragrant, then add vegetables, and then stir-fry well.
5. Add turnip pudding and sauce, toss well.

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Peas and Vegetable Soup

Nov 25th, 2009 Posted in Chicken recipes | no comment »

Peas and Vegetable Soup

Ingredients:
● 1 carrot
● 50g Chinese celery
● 1 potato
● 1 onion
● 100g peas
● 500ml stock

● little salt

Directions:
1.Wash all the ingredients. Peel and cut carrot and potato. Skin and cut onion. Section celery.
2.Put all ingredients into a pot, add stock and bring to the boil.
3.Lower the heat and cook until the vegetables are soft. Add salt to taste. Serve.

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