No Wok Takeout (2 page)

Ingredients

GINGER-SCALLION SAUCE RECIPE

2 tablespoons grated ginger

2 spring scallions, very finely chopped

1/4-1/2 teaspoon salt

1 -2 tablespoon peanut oil

1 tablespoon sesame oil

GARLIC AND GREEN PEPPER OR HOT CHILI PEPPER SAUCE RECIPE

2 -3 tablespoons of finely chopped green peppers

2 cloves garlic, crushed

1/4 teaspoon sugar

2 tablespoons peanut oil

2 tablespoons soy sauce

1 tablespoon red rice vinegar

1 tablespoon sesame oil

OYSTER SAUCE RECIPE

1 tablespoon light soy sauce

2 tablespoons oyster sauce

1 tablespoon peanut oil

1 tablespoon soup stock

Directions

For the preparation of ginger scallion sauce; take the ginger and mix with salt and scallions and put in a dish.

Heat two oils. After this, pour this over G-S mixture and mix.

Add the rest of items according to your own choice and taste.

Before adding the heated oil, add one tsp of soy sauce, one tsp of fish sauce, pinch of white pepper.

For preparation of garlic and green pepper sauce; take green pepper and mix with sugar, and garlic in a dish.

Heat the peanut oil and pour this over the mixture.

Add the remaining items and blend well. And put aside for ½ hour.

For the preparation of oyster sauce; blend all of the items.

Ingredients

PAPER WRAPPED CHICKEN

1 1/2 lbs. boneless skinless chicken breasts

2 green onions, finely chopped

40 -50 pieces aluminum foil, cut into 5 x 6 inches

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon sherry wine

1 tablespoon oil

1 teaspoon sesame oil

1 garlic clove, minced

1/4 teaspoon pepper

1 teaspoon sugar

2 teaspoons cornstarch

Directions

Chop the chicken into pieces

Then put in shallow pan and use green onions as sprinkle over the top.

Blend all of the marinade items and pour all over chicken.

Allow to marinate for 120 minutes.

Wrap each chicken piece in square and put in one layer on cookie sheet.

Bake for TWELVE minutes at 450 degrees Fahrenheit.

Ingredients

1/3 cup soy sauce

1/3 cup plum jelly

3 tablespoons water

2 tablespoons dry sherry

2 garlic cloves, minced

1 teaspoon five-spice powder

2 lbs. pork baby back ribs, cut into single ribs

Directions

Take the soy sauce, plum jelly and whisk them together with water, sherry, garlic and 5 spice powder till jelly is mixed and dissolved.

Let the mixture to cool.

.

Pour this mixture into Ziploc bag and then add in ribs.

After this, seal the bag. And coat the ribs with the sauce.

Let them marinate for a minimum of THREE hrs.

Then put these ribs on baking pan that has been lined with foil.

Use the foil for covering, preserve the marinade.

Bake for ½ hour at FOUR FIFTY (45o) degrees Fahrenheit.

Take the ribs out of oven and remove the top foil.

Right after this, drain the liquids from baking pan and turn these ribs.

After this, bake the ribs for approximately ¼ to ½ hour at THREE FIFTY (35o) degrees Fahrenheit or till ribs are cooked through.

Use the preserved marinade for basting a couple of times.

Ingredients

1 dozen fortune cookies

1/2 cup semi-sweet chocolate chips

1 tablespoon shortening

Directions

First of all, melt the chocolate chips in bowl.

Blend in shortening.

After this, dip the cookies in chocolate and put on waxed paper.

Ingredients

2 lbs. ground lean pork

2 tablespoons soy sauce

1 (8 ounce) cans water chestnuts, minced

1/2 cup onion, finely chopped

1 teaspoon sesame oil

2 teaspoons freshly grated ginger

Salt and pepper, to taste

1 cup chicken broth

1 tablespoon soy sauce

1 tablespoon sherry wine (optional)

6 cups Napa cabbage, thinly sliced

1 tablespoon cornstarch

2 tablespoons cold water

Directions

Blend the 1
st
7 items and make balls from the mixture.

Put these pork balls on baking sheet.

Bake for approximately ½ hour at THREE FIFTY (35o) degrees Fahrenheit.

Put these balls in large size pot with one cup chicken broth, tbsp. of soy sauce, tbsp. of sherry.

Heat to boiling.

Lower the temperature, cover and allow to simmer for 1/3 hour.

Add in Napa cabbage.

Allow to simmer for next, covered, TEN min.

Take tbsp. of cornstarch and dissolve into two tbsp. of cold water.

Take the pork balls and cabbage out of liquid.

Then organize them on a dish.

Take cornstarch and blend this into rest of liquid and heat back to boiling.

When the sauce become thick, pour this over the pork balls as well as cabbage.

Ingredients

12 ounces cream cheese, room temperature

1/2 teaspoon soy sauce

1/4 teaspoon garlic powder

2 green onions, minced

3/4-1 cup crabmeat, picked

50 wonton wrappers

Oil (for frying)

Directions

First of all, mix the green onions, cheese, garlic powder and soy sauce.

Blend in crab meat.

Put tsp of filling below the center of every wonton wrapper.

Roll it up.

Use the water for moisten the edges and bring them together over filling and seal.

Sauté in heated oil till golden brown in color.

Then drain them on kitchen towel.

Ingredients