Chinese Food Menu

Ingredients:
1/2 c Uncooked short grain rice
3/4 lb Lean ground pork
2 Water chestnuts
3 ts Dried shrimp

soaked/minced
1 Stalk green onion, minced
1/2 ts Minced ginger
2 tb Chopped carrot
2 ts Soya sauce
4 ts Cornstarch
1 Egg white
3/4 ts Sugar
3/4 ts Salt
Pinch white pepper

Directions:
1.Soak rice in warm water for 1-1/2 to 2 hours. Drain well and set aside. Mix pork with the remaining ingredients in a bowl.

2.Form into 14 meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger.

3.Use a wet soup spoon to remove meatballs from your fist. Roll the meatballs in the soaked rice until evenly coated. Gently press rice into meatballs. Steam over high heat for 25-30 minutes.

4.Add more water to the steamer if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.

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.

Ingredients:
1/2 pound lean beef steak (round steak is fine)
1 tablespoon soy sauce
1/2 cup beef broth

3 tablespoons soy sauce
2-2 1/2 teaspoons cornstarch
1/2 teaspoon grated ginger
2 cups broccoli, in small flowerets
1 1/2 cups mushrooms, sliced
1/2 red pepper, diced
4 green onions, sliced into 1″ pieces
1 tablespoon oil
cooked rice

Directions:
1.Slice beef thinly across the grain. Add 1 tablespoon soy sauce and set aside to marinate while you get everything else ready.
2.Mix together the broth, soy sauce, cornstarch and ginger and set aside. Spray a cold frying pan or wok with non-stick spray and heat to mid high heat.
3.Add broccoli, mushrooms, red pepper and green onions. Cook, stirring at all times, for 3 or 4 minutes. Vegetables will be tender but still crisp. Remove vegetables from wok.
4.Add the oil to the wok, being careful as the pan is quite hot. Add beef slices and stir fry for 2 or 3 minutes until beef is just slightly pink in the center. Push the beef away from the center of the pan.
5.Stir the sauce mixture again then add to the center of the pan. Cook the sauce with the beef, stirring at all times, until the sauce thickens and bubbles.
6.Return the vegetables to the wok or pan. Stir all together until everything is well coated and heated through.
7.Serve over hot cooked rice, or alone if you want a meal lower in carbohydrates.

Ingredients:
250g snow peas, 20g garlic (minced)
Proper amount of red pepper, vegetable oil, MSG, salt, sesame oil

Directions:
1. Cut snow peas crosswise into 2 pieces, and cut red pepper into rhombus pieces.
2. Blanch snow peas in boiling water (10g oil added) and then drain it.
3. Add vegetable oil and heat it. Put in minced garlic and quick-fry until garlic flavor comes out. Add snow peas in and stir-fry it. Add red pepper, salt and sesame oil. Stir fry well and serve.

Ingredients:
Pork spareribs 600g
Spinach 300g
Spring onion 2
Ginger 3 slices
Star anise 1
Cinnamon 1 small piece

Seasoning :
Soy sauce 4 tbsp
Wine 3 tbsp
Rock sugar 2 tbsp
Zhenjiang vinegar 2 tbsp

Directions:
1.Chop the spareribs into 3cm cubes. Scald in boiling water until the colour changed. Remove and wash.
2.Heat oil in wok, saute ginger slices and onion sections. Add spareribs, star anise and seasoning. Stir fry for a while. Add 2 cup of water and bring to a boil. Then simmer for 1.5 hours.
3.When spareribs are tender and gravy almost dry up, set in dish.
4.Stir fry spinach, season with salt. Drain and set around the spareribs.

Ingredients :
1 pcs   Dressed chicken(about 1kg)
2 tsp   Salt
1/2 tsp   Pepper
1   Bay leaf
2 tsp   Garlic(minced)

1/2 tsp   Dried rosemary
1/2 tsp   Dried thyme
1/2 tsp   Dried oregano
75 ml   Olive oil

Directions:
1.Rinse and pat dry the chicken. Rub with salt and pepper inside and outside the chicken. Preheat oven to 225℃.
2.Mix herbs and garlic in 3 tsp olive oil, rub all over chicken, let marinate for 15 minutes. Put bay leave into chicken cavity.
3.Truss the chicken with cotton string, place the chicken onto a roasting rack. Bake the chicken for 20-25 minutes until slightly golden. Baste with remaining olive oil, then bake at 180℃ for 25-30 minutes until done.
4. Get the chicken out and let cool for 10 minutes, then ready to serve.

Ingredients :
Dried porcini 5g, soak with 50 ml hot water
White button mushrooms 80g
Shitake mushrooms 100g
Shijime mushrooms 80g
Madeira 75ml
Butter 20g
Onion(sliced) 1/2 pcs
Garlic(minced) 1 clove
Dried thyme 1/4 tsp
Cream 50 ml

Directions:
1.Remove stems of shitake and shijime mushrooms, rinse then slice. Wipe clean the white button mushrooms, slice.
2.Melt the butter in pan, saut  onion and garlic until golden.
3.Stir in fresh mushrooms and fry until soft. Stir in the porcini with liquid. Pour in the Madeira. Add thyme and garlic.
4.Bring to boil and simmer at low heat for 5 minutes or until dry, then stir in cream and let cook to thicken then season, and served with bread.

Ingredients :
2   Chicken fillets
10g   Dried porcini
100g   Fresh Mushrooms(Shimeji/Shitake/Button)
75ml    White wine
1 tsp   Thyme
2 Cloves   Garlic

Seasoning ：
1/2 tsp   Salt
Some   Pepper

Directions:
1.Marinade chicken fillets with salt and pepper. Prepare 2 pieces of aluminum foils, which should be double the size of the chicken fillet.
2.Sear the chicken until both sides are golden.Then place on one side of the foil.
3.Rinse the porcini. Slice the mushrooms, and cook together until soft.
4.Pour in white wine and simmer until alcohol evaporated. Put mushrooms over the chicken, sprinkle the garlic and thyme over.
5.Cover the chicken fillet with the other side of the foil. Seal the foil and place in 200℃ oven for 10 minutes. Remove, be careful the steam, serve while hot.

Ingredients :
2   Chicken fillets
10g   Dried porcini
100g   Fresh Mushrooms(Shimeji/Shitake/Button)
75ml   White wine
1 tsp   Thyme
2 Cloves   Garlic

Seasoning ：
1/2 tsp   Salt
Some   Pepper

Directions:
1.Marinade chicken fillets with salt and pepper. Prepare 2 pieces of aluminum foils, which should be double the size of the chicken fillet.
2.Sear the chicken until both sides are golden.Then place on one side of the foil.
3.Rinse the porcini. Slice the mushrooms, and cook together until soft.
4.Pour in white wine and simmer until alcohol evaporated. Put mushrooms over the chicken, sprinkle the garlic and thyme over.
5.Cover the chicken fillet with the other side of the foil. Seal the foil and place in 200℃ oven for 10 minutes. Remove, be careful the steam, serve while hot.