CAT | Chinese
Sesame Beef
1 pound beef boneless sirloin steak
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic, finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelli
Partially freeze the beef, about 1 1/2 hours.
Cut beef
diagonally across grain into 1/8-inch slices.
Mix sugar, soy sauce, pepper,green onions and garlic in glass or
plastic bowl.
Stir in beef until well coated.
Cover and refrigerate
30 minutes.
Drain beef mixture.
Heat sesame seed in 10-inch skillet over medium heat, stirring
frequently, until golden brown.
Remove sesame seed from
skillet.
Heat oil in same skillet over medium-high heat.
Cook beef
mixture in oil, stirring occasionally, until brown.
Serve over vermicelli, sprinkled with sesame seed.
Yield: 4 servings
Spicy Chinese Shrimp
1 pound shrimp, peeled
1 cup soy sauce
2 teaspoons crushed red pepper
2 tablespoons Worcestershire sauce
2 1/2 tablespoons garlic powder
1 tablespoons onion powder
White or black pepper, to taste
Place all ingredients in preheated cast iron skillet.
Simmer
over high heat until sauce thickens.
Serve over rice or noodles.
Shrimp and Cashew Stir-Fry
1 pound medium size uncooked shrimp
1/3 cup dry roasted cashews
3 tablespoons peanut or vegetable oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 ounces mushrooms, sliced
1 clove garlic, minced or pressed
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach, leaves only
1/4 pound pea pods, ends and strings removed (optional)
Salt
Cooked rice
Shell and devein shrimp; set aside.
Stir cashews in heated oil in a large frying pan until they give
off a nut-like aroma and begin to brown.
Remove with a slotted
spoon and reserve.
To oil add onion and celery.
Cook, stirring
occasionally over medium- high heat until onions are transparent,
about 3 minutes.
Add mushrooms and cook until they begin to brown.
Mix in garlic and shrimp, stirring until shrimp turns pink.
Mix cornstarch with soy sauce and chicken broth or water until
very smooth.
Add spinach and peas to shrimp mixture; stir 30 seconds.
Mix in
cornstarch mixture, stirring just until thickened.
Taste and add
salt or soy sauce if needed.
Sprinkle with reserved cashews.
Serve shrimp over hot cooked rice.
Shrimp Cantonese
Posted by Annette
Serves 4.
2 pounds raw shrimp
1 tablespoon oil
1/2 clove garlic
Salt
1/2 pound fresh pork, chopped fine
2 tablespoons soy sauce
1/2 cup hot water
1 1/2 tablespoons cornstarch mixed with a little cold water
2 eggs
Shell shrimp and split them down the back but not all the way
through.
Devein them.
Wash well and drain.
Put oil into a hot
frying pan.
Add garlic and salt, and brown.
Remove garlic.
Add
chopped pork.
Stir well over low heat until browned.
Add soy sauce.
Stir some more and add shrimp.
Stir again and add hot water.
Cover
and boil for 3 minutes.
Add cornstarch mixture slowly.
Stir.
Crack
and drop eggs into pan.
Stir slowly for 1/2 minute before
serving.
Shrimp Egg Foo Yung
Posted by WingsFan91 8/8/2001 5:45 am
Well, I tried Egg Foo Yung at a local Chinese restaurant for the
first time the other day and YUMMMM!!!! Loved that sauce they pour
all over it too!! So, here we go:
4 eggs
1/2 cup cooked or canned shrimp
4 tablespoons peanut or corn oil
1/4 cup chopped onions
1/4 cup chopped dried black mushrooms
1 chopped scallion
1 cup fresh bean sprouts
1/2 teaspoon granulated sugar
Sauce
2 teaspoons cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon ginger
1/4 teaspoon dry mustard
Soak the mushrooms in water for 30 minutes or until soft.
Discard the tough stems and drain and chop.
Beat eggs until light.
Cut shrimp into small pieces.
In 1 tablespoon oil,
sauté onions, mushrooms and scallion for 1 minute.
Add
bean sprouts, shrimp; stir-toss.
Add 1 tablespoon soy sauce, sugar;
mix well.
Place in wide bowl and cool.
Add the beaten eggs to this
mixture and stir well.
Pancakes: In a wide skillet heat oil and ladle in 1/4 of the egg
mixture to form omelets.
Cook until eggs brown on one side; turn,
brown other side.
Sauce: Stir cornstarch into chicken broth to dissolve.
Add soy
sauce, ginger or mustard.
Bring to boil, cook until thickens.
Pour
over eggs.
Serve with boiled or fried rice.