Asian Recipes

[Obvious Li]

ok Fash...two questions.........why don`t you write a cookbook ÉÉÉ and when do you get time to write all these recipes on here.ÉÉ..don`t tell me you are doing it on government time.....SL will be very pissed off if you are.............. :mrgreen:

[Anonymous]

ok Fash...two questions.........why don`t you write a cookbook ÉÉÉ and when do you get time to write all these recipes on here.ÉÉ..don`t tell me you are doing it on government time.....SL will be very pissed off if you are.............. :mrgreen:

I have many recipes saved and I am always looking for new ones as well..



I know Shen Li would be very upset if I sourced them on taxpayer's time..



I actually rarely check Facebook or email whie at work..



There is one lady I work with that is on Facebook all day.

 :|

[Anonymous]

ok Fash...two questions.........why don`t you write a cookbook ÉÉÉ and when do you get time to write all these recipes on here.ÉÉ..don`t tell me you are doing it on government time.....SL will be very pissed off if you are.............. :mrgreen:

Fash is a little sweetipie, but unions in government make no sense.

[Anonymous]

ok Fash...two questions.........why don`t you write a cookbook ÉÉÉ and when do you get time to write all these recipes on here.ÉÉ..don`t tell me you are doing it on government time.....SL will be very pissed off if you are.............. :mrgreen:

Fash is a little sweetipie, but unions in government make no sense.

That's your opinion, but I don't think that opinion belongs in this thread.

[Anonymous]

Tonight I made the Shanghai specialty four happiness pork..



It is good with steamed buns and any vegetables.



Ingredients:

•2 pounds lean pork

•1 cup water

•2 tablespoons sherry

•6 tablespoons dark soy sauce

•2 slices ginger

•1 scallion

•2 tablespoons sugar



Directions:

Put pork in boiling water, boil 1 minute, drain and then rinse in cold water..



Cut pork in 2-inch cubes..



Put pork and 1 cup water in an earthenware or any other heavy pot..



Bring water to boil..



Add sherry, soy sauce, ginger, and scallion..



Cover pot tightly and simmer over very low heat 2 hours.



Add sugar and bring to high heat..



Baste until gravy coats the meat.

[Renee]

Fash will you stop posting these recipes; I think I'm getting fatter just by reading them.  

[Anonymous]

I made stir-fry beef with bamboo shoots tonight..



I made mushrooms and green beans with it and served it all with rice.



Ingredients:

•2 lbs flank steak

•Marinade:

•2 tablespoons light soy sauce

•2 tablespoons Chinese rice wine or dry sherry

•1 teaspoon brown sugar

•Black Pepper to taste

•2 teaspoons vegetable oil

•2 teaspoons cornstarch

 

•Sauce:

•2 tablespoons oyster sauce

•2 tablespoon dark soy sauce (available at Asian markets)

•2 tablespoons water, or as needed

•Other:

•1 can of bamboo shoots

•1 garlic clove, finely chopped

•1 green bell pepper

•2 green onions (spring onions), cut into 1-inch pieces

•2 1/2 tablespoons oil for stir-frying, or as needed



Preparation:

1. Cut the beef across the grain into thin slices about 2 inches long..



Place the beef in a bowl and add the marinade ingredients one at time, mixing in well and adding the cornstarch last..



Marinate the beef for 25 minutes.



2. While the beef is marinating, prepare the other ingredients: Combine the oyster sauce, dark soy sauce, and water in a small bowl. Rinse the bamboo shoots in warm water to remove any tinny taste and drain..



Finely chop the garlic..



Cut the bell pepper in half and remove the seeds..



Cut into thin strips..



Clean the green onions and slice on the diagonal into thirds.



3. Heat the wok over medium-high to high heat..



Add 1 1/2 tablespoons oil. When the oil is hot, add half the garlic..



Stir-fry until aromatic (about 10 seconds), and add half the beef..



Let the beef brown and then stir-fry at high heat until the beef is about 80 percent cooked..



Remove from the wok and cook the remainder of the beef..



Add a small amount of rice wine or sherry to the beef while cooking if desired.



4. Wipe out the wok and add 1 tablespoon oil..



When the oil is hot, add the remainder of the garlic..



Stir-fry for 10 seconds and add the green pepper..



Stir-fry for a minute and then add the bamboo shoots..



Splash a bit of water, soy sauce or chicken broth on the vegetables if they begin to dry out while stir-frying(Total time for stir-frying the vegetables should be about 2 minutes).



5. Add the sauce to the wok and bring to a boil..



Add the cooked beef and the green onion back into the wok..



Stir-fry for another minute to mix everything together..



Serve hot with rice.

[Anonymous]

I made Chinese chicken noodle soup tonight.



Ingredients:

•2 pounds skinless boneless chicken breast halves, cut crosswise into thin strips

•3 tablespoons soy sauce

•2 tablespoons oriental sesame oil

•3 garlic cloves, minced

•3 tablespoons tahini (sesame seed paste)*

•2 tablespoons minced peeled fresh ginger

•1 tablespoon sugar

•1 tablespoon seasoned rice vinegar

•1 1/2 teaspoons chili-garlic sauce**

•4 cups chopped Napa cabbage (from 1 head)

•6 green onions, thinly sliced

•8 cups canned low-salt chicken broth

•1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles

•1/2 cup chopped fresh cilantro



Directions:

Stir chicken, soy sauce, and 1 tablespoon sesame oil in medium bowl to blend..



Let stand 20 minutes or refrigerate up to 2 hours..



Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl..



Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat..



Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes..



Add broth and bring to boil and add chicken with marinade and tahini-garlic mixture..



Reduce heat to low and simmer until chicken is cooked through, about 5 minutes(can be made 1 day ahead)..



Cool slightly; cover and refrigerate..



Bring to simmer before continuing..



Cook noodles in large pot of boiling salted water until tender, about 5 minutes..



Drain and add to soup in pot..

 

Stir in half of cilantro..



Season soup with salt and pepper..



Sprinkle with remaining cilantro.

[Anonymous]

I made Taiwanese pork meat sauce with rice tonight.



Ingredients:

2 cups vegetable or canola oil

1 1/2 cups thinly sliced shallots (about 6 medium)

2 pounds ground pork (or 2 pounds whole, fresh, skin-on pork belly, see note above)

2 medium cloves garlic, minced (about 2 teaspoons)

1 teaspoon five-spice powder (see note above)

2 teaspoons sugar

½ cup dark soy sauce

1 cup light soy sauce

1 cup Chinese rice cooking wine

4 cups water



Directions:

1. Line a large plate with a triple layer of paper towels and heat oil to 325°F in a medium saucepan over medium-high heat then adjust flame to maintain temperature..



Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots, 1 to 2 minutes..



Immediately transfer to paper towel lined-plate to drain..



Reserve 1 tablespoon oil and reserve the rest for another use..



When shallots are cool, lightly crush and set aside.



2. Heat reserved oil in the oven over medium-high heat until shimmering..



Add pork and cook, stirring occasionally, until cooked through and beginning to brown, 3 to 4 minutes.,



Add the garlic and the crushed fried shallots to the pan and cooked, stirring, until fragrant, about 1 minute longer..



Add the five-spice powder and sugar and stir to combine..



Add both soy sauces, wine, and water, and bring to a boil..



Reduce heat to a gentle simmer and cover..



Cook until pork is completely tender and sauce has thickened, 3 to 4 hours..



Serve with steamed rice.

[Anonymous]

I would never want to go out to a restaurant if I ate like Fash's family does.

[Anonymous]

Tonight is glazed Chinese chicken for supper.



Ingredients:

4  boneless, skinless chicken breasts, cubed

1/2 tbsp  cornstarch

1 tbsp  soy sauce

3 tbsp  peanut oil

1  green bell pepper, sliced

4  mushrooms, sliced

1/2 lb  snow peas, cut in half

1/2 cup  cashews

1/4 tsp  ground ginger

1/4 tsp  cayenne pepper

SAUCE INGREDIENTS:  

6 Tbsp  soy sauce

3 Tbsp  white wine

1/2 Tbsp  cider vinegar

3 Tbsp  brown sugar

1 Tbsp  cornstarch

1 Tbsp  oil



Directions:



1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.



2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.



3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.



4. Remove chicken from pan and set aside on a plate.



5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.



6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.



7. Return chicken to pan with vegetables, add sauce and stir.



8. Cover skillet and cook 5 minutes over medium heat..



Serve over boiled white rice.

[Obvious Li]

there should be enough on here by now for someone to copy and print off a cookbook....maybe make a little cash..



Fash...you should try out for masterchef canada.......

[Anonymous]

there should be enough on here by now for someone to copy and print off a cookbook....maybe make a little cash..



Fash...you should try out for masterchef canada.......

Oh thank you so much Mr. Obvious Li, I am so flattered..



Cooking for my family is reward enough for me.

 :)

[Odinson]

Fashies home seems to be like a good place.

[RW]

My fave to make at home is ...



Tan Tan Noodle



2 tablespoons peanut oil

6 tablespoons fresh ginger, chopped fine

8 garlic cloves, minced

1 tablespoon sesame oil

2 teaspoons hot chili oil

8 tablespoons black bean sauce

6 green onions, chopped fine

2 tablespoons hot Chinese chili paste

5 tablespoons tamari

8 tablespoons peanut butter

4 tablespoons tahini

8 cups chicken broth

8 ounces thin egg noodles, cooked

8 green onions, sliced thinly



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