No Wok Takeout (3 page)

3 lbs. chicken wings, parts

3 beaten eggs

Cornstarch

Vegetable oil

Sauce
Ingredients

1 cup chicken broth

2 chicken bouillon cubes

1/2 cup catsup

1 1/2 cups sugar

3/4 cup vinegar

2 tablespoons soy sauce

1 pinch salt

Directions

First of all, dip the chicken parts in eggs. Then after this, dip them in cornstarch.

Cook them in oil in sauté pan on both of the sides.

Then put them in one layer in baking dish.

Heat the sauce items in pan.

Take sauce and pour this over the pieces of chicken in the dish.

Bake for approximately 60 min at 350 degrees Fahrenheit.

Flip over the wings half way through the cooking time period.

Ingredients

3/4 lb. lean pork, cut into 1/4-inch cubes

1 teaspoon vegetable oil

6 ounces small-shaped pasta, such as corkscrew, cooked and drained

1 lb. fresh spinach leaves, washed and drained

Dressing

4 tablespoons soy sauce

4 tablespoons sherry wine

1 tablespoon sesame oil

Garnishes

Chopped scallion

Sliced almonds

Directions

Blend the salad items and put aside.

Sauté and mix the pork in oil in sauté pan over high temperature setting till brown in color.

Take the pork strips and toss with dressing.

Take pasta and toss with spinach.

Use the pork strips for topping.

Use the chopped green onion as garnish along with slices of almond.

Ingredients

Flavoring mix

1 teaspoon salt

1 1/2 tablespoons chicken bouillon

1 1/2 teaspoons sugar

1 1/2 tablespoons oyster sauce

1/2 teaspoon sesame oil

Meat Ingredients

1/2 lb. chicken breast, sliced

1/2 lb. barbecued pork

6 -8 medium shrimp

Vegetables

7 -8 baby bok choy

Broccoli

Cauliflower

3/4 cup shiitake mushroom

1/2 cup sliced bamboo shoot

1/4 cup sliced water chestnuts

1/2 cup baby corn

3 tablespoons minced garlic

2 (250 g) packages fresh egg noodles

All other Ingredients

1/4 cup water

1 1/2 tablespoons cornstarch

5 tablespoons oil

Directions

Take egg noodles and immerse them in boiling water for ½ min. then take out and put aside.

Add five tablespoons of oil in sauté pan.

Sauté noodles for 120 seconds.

Shake the sauté pan back and forth, till noodles become golden brown in color.

Turnover and repeat the same process.

Take out noodles once noodles become golden in color and become tender on the inner ones and organize these noodles in the middle of a dish.

After this, blanch the veggies in boiling water. Then organize the bok choy in circular fashion all around the noodles.

Sauté the minced garlic in sauté pan and add blanched veggies and sauté and mix.

Add the meat items, one tablespoon of water.

Cover the sauté pan and steam for 120 seconds.

After this, add in the flavoring items.

Add in water with cornstarch.

Sauté gently.

Take the vegetables and meat AND pour them over noodles.

Ingredients

For The Meat

1 lb. ground pork

1 tablespoon sesame oil

1/3 cup cornstarch

1 egg

3 tablespoons soy sauce

For The Sauce

1 teaspoon cornstarch

1/3 cup dry sherry

1/3 cup soy sauce

1/4 cup tomato paste

1/3 cup sugar

3 tablespoons white wine vinegar

For The Stir-fry

3 tablespoons oil

1 cup canned pineapple chunks in syrup

1 large onion, coarsely chopped

1 green bell pepper, coarsely chopped

2 carrots, cut into julienne strips

Hot steamed rice

Directions

Take pork and combine with sesame oil.

After this, add cornstarch. Add the egg. And then add the soy sauce. Blend well.

After this, prepare meatballs and put them on a dish.

After this, prepare the sauce by blending the cold water with cornstarch. After this, add dry sherry.

Add in soy sauce.

Add in tomato paste. Add in sugar. Add in vinegar. Add in liquid from pineapple. Blend well.

Sauté the meatballs in oil in sauté pan till brown in color. Take out and drain them.

Take carrots, green pepper, and onion and add them to oil in sauté pan and sauté and mix till soft and crunchy.

After this, blend the sauce prior to adding to sauté pan and heat all of to boiling, mixing constantly.

Take pineapple, meatballs and add them and sauté and mix for a couple of extra min or till all of the items are heated through.

You can serve this delicious and exotic recipe with cooked rice.

Ingredients

2 duck breasts

20 ml honey

20 ml sherry wine vinegar

20 ml soy sauce

1 teaspoon freshly grated ginger

1 clove garlic, crushed

1/4 teaspoon cinnamon

1/4 teaspoon Chinese five spice powder

Freshly ground black pepper

8 spring onions

Directions

First of all, take the duck breast and score its skin in crisscross pattern.

Take the soy sauce, ginger, garlic, and mix with honey, vinegar and cinnamon, 5 spice powder and pepper in bowl.

Then dip duck in the marinade in bowl.

Keep in refrigerator, covered, for 60 min.

Place in oven at FOUR HUNDRED (4oo) degrees Fahrenheit in roasting tin, preserve marinade.

Cook for approximately ½ hour till cooked.

Place the 40 milliliters of roasting juices and marinade in pan.

After this, add in spring onions.

Heat to boiling.

Allow to simmer for 120 seconds.

Ingredients

4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced

2 fresh garlic cloves, minced

2 teaspoons peanut oil or 2 teaspoons cooking oil

2 (14 ounce) cans chicken broth

2 tablespoons seasoned rice vinegar

2 tablespoons reduced sodium soy sauce

1 teaspoon chili oil or 1/2 teaspoon crushed red pepper flakes

5 ounces cooked chicken breasts, shredded

2 cups coleslaw mix, with carrots shredded or 2 cups Napa cabbage, shredded

2 tablespoons cold water

1 tablespoon cornstarch

1 teaspoon toasted sesame oil