Welcome to Sunday All Day Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. I am a huge fan of Chinese food. In many of my recipes I use Chinese cooking techniques and do my own versions of popular Chinese recipes. It comes from living most of my life in the San Francisco Bay Area and having lots of Chinese friends. It was through these friends that I learned about the wok.
The wok certainly came from the Southeast Asia area of the world although it can also be found in versions in India and the Middle East. The most popular woks are made of carbon steel and come in two versions the round bottom or the flat bottom. The flat bottom is used primarily on electric stoves. It takes a real hot fire to get the perfection that you get with restaurant style woks. Most of us have to make do with the wimpy stoves we have especially those of us who are apartment dwellers. Let’s face it whoever designed an apartment kitchen obviously ate out all the time and never tried to cook in their creations. I know it doesn’t get as hot as I would like but I end up using an electric wok do to size considerations and an electric stove that barely has enough oomph to boil water let alone do a lot of real cooking.
If you use a carbon steel wok you need to make sure that it is properly seasoned. About.com has several good articles of seasoning a new wok and cleaning a seasoned wok. One thing to remember if you are going to stir-fry is that it goes fast and you have to be prepared ahead of time. The great thing about good stir-fry is that it uses very little oil and gives you a healthier food as a result. I use small Pyrex bowls to hold the ingredients and that way I can add them quickly.
The do ahead steps are as follows. Cut everything into even sized pieces. If you are going to marinate things do it ahead of time. Meat is easier to cut if you partially freeze it first. Combine all the ingredients for the sauce. Cook the rice, pasta or noodles before you start stir-frying. Remember stir-frying is fast. Be a good scout and be prepared.
When you have everything ready to go heat the oil in the wok. The first thing to go in when hot is the onions. This will only be stir-fried a few seconds before you move it to the side. The vegetables go next and the order depends on the type of vegetable. The denser and tougher veggies such as carrots will go first. The longer time it takes to cook the earlier it goes into the stir-fry. The more delicate vegetable such as snow peas will go last. Meats will go after the vegetables. To make sure they cook fast don’t over-crowd the wok. Cook in batches if you have too. Then do the garlic and ginger for about 30 seconds. The sauce goes last after you push the vegetables or meat to the side. Once it starts to boil you mix the rest of the ingredients into it to coast the meat and vegetables.
So those are the general tips on stir-frying. I have many cookbooks on Chinese cooking. Two of the greats are Ken Hom and Martin Yan. I also have Ming Tsai’s Blue Ginger cookbook. I have several cookbooks that were written by Chinese-American mother and daughter teams that give the history of immigrant cooking in this country so I not only get wonderful recipes but I get a history of the food as well and of the people who brought the food to the United States.
These are some recipes that I do using my wok. Please feel free to add your own. Let us know of any really good restaurants that you have had stir-fry at. Add more history if you would like.
Asparagus and Mushroom Stir Fry
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 pound asparagus spears -- sliced
8 ounces mushroom caps -- crimini, sliced
1 whole shallot -- minced
1 clove garlic -- minced
1 tablespoon ginger root -- minced
2 tablespoons low sodium soy sauce
1 tablespoon sherry
1 tablespoon five-spice powder
1 tablespoon plum sauce
1 tablespoon vegetable oil
Heat wok or large frying pan to high. Add oil.
Add shallots, garlic and ginger. Stir fry 30 seconds.
Add asparagus and mushrooms and stir fry 2 minutes. Push vegetables to the side.
Add soy sauce, sherry, five-spice and plum sauce. Heat to boiling.
Coat vegetables with sauce and serve.
Per Serving: 52 Calories; 3g Fat (42.0% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 214 mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; ½ Fat.
Kung Pao Chicken With a Pow
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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12 ounces chicken breasts without skin -- boneless
1 tablespoon sherry -- see note
1 teaspoon cornstarch
¼ cup water
¼ cup soy sauce, low sodium
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce -- see note
1 tablespoon cooking oil
2 teaspoons ginger root -- minced
2 cloves garlic -- minced
1 cup green onions -- cut in ½ inch pieces
½ cup peanuts
2 cups hot cooked rice
Rinse chicken and pat dry. Cut into ¾ inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes.
For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.
Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds.
Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok.
Stir sauce and add to center of wok. Cook and stir until thick and bubbly.
Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.
Notes: I use cream sherry for a slightly sweeter taste.
I like Tiger Sauce brand pepper sauce.
Per Serving: 379 Calories; 14g Fat (32.3% calories from fat); 24g Protein; 39g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 674 mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
Korean Bulgogi
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds sirloin steak, trimmed -- sliced thin
½ cup low sodium soy sauce
6 tablespoons sugar
¼ teaspoon crushed red pepper flakes
6 whole green onions -- minced fine
4 cloves garlic -- minced fine
2 tablespoons sweet sherry
1½ tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
Slice the steak into thin slices and put into a freezer bag.
Mix remaining ingredients except cornstarch together and pour over steak. Marinate the steak for 30 minutes or up to 2 hours.
Remove steak from marinade and fry in batches in a wok or large frying pan over medium high heat. Remove to a bowl.
Add remaining marinade to the frying pan and add cornstarch. Heat to boiling and stir until thickened. Pour over steak and toss to coat.
Per Serving: 324 Calories; 19g Fat (54.7% calories from fat); 22g Protein; 14g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 661mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.
Szechuan Beef With Vegetables
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 pound beef fajitas meat -- thinly sliced
1 medium red bell pepper -- seeded and sliced
½ cup green onions -- sliced
8 ounces water chestnuts, canned -- drained and sliced
1 tablespoon ginger root -- minced
2 cloves garlic -- minced
¼ pound pea pods
8 ounces mushrooms -- sliced
4 tablespoons low sodium soy sauce
¼ teaspoon crushed red pepper
2 tablespoons hoisin sauce
2 tablespoons sherry
2 tablespoons chili sauce -- see note
3 tablespoons vegetable oil
1 tablespoon cornstarch
1 tablespoon water
4 cups cooked rice
Slice green onions, mushrooms, and red bell pepper after removing seeds and ribs.
Remove strings from snow peas.
Mix hoisin sauce, sherry, soy sauce and chili sauce together.
Add 1 tablespoon of the oil to heated wok or large frying pan. Add onion, garlic, ginger and crushed red pepper. Stir-fry for 30 seconds.
Add red bell peppers, mushrooms, water chestnuts and snow peas. Stir fry for 2 minutes. Remove vegetables from wok.
Add 1 tablespoon of the oil to wok. Add half of the meat and stir-fry until browned. Remove from wok. Repeat with remaining oil and beef. Add the first batch of beef back to the wok and push beef to sides of wok.
Add sauce to center of wok. Heat to boiling. Stir cornstarch and water together. Add to sauce in wok. Stir until thickened.
Add vegetables to wok. Stir to coat meat and vegetables with sauce. Reheat meat and vegetables.
Serve over rice.
Notes: I use Tiger Sauce brand.
Per Serving: 433 Calories; 16g Fat (32.9% calories from fat); 21g Protein; 50g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 550mg Sodium. Exchanges: 2½ Grain(Starch); 2 Lean Meat; 2 Vegetable; 1½ Fat; 0 Other Carbohydrates.
Teriyaki Fried Rice
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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3 cups cooked rice -- cooled
2 whole eggs
¼ teaspoon salt
4 tablespoons salad oil
1 small onion -- chopped
1 clove garlic -- minced
1 cup frozen peas
4 ounces mushrooms -- sliced
8 ounces water chestnuts, canned -- drained and sliced
4 tablespoons low-sodium teriyaki sauce
1 teaspoon five-spice powder
Rub together the rice with wet hands so that the grains are separated; set aside. In a small bowl, lightly beat together eggs and salt.
Heat a wok over medium heat; when wok is hot, add 1 tablespoon of oil. When oil is hot, add eggs and cook, until soft curds form; remove from wok and set aside.
Increase heat to medium-high; add 1 tablespoon more of oil. When oil is hot add onions and garlic. Stir-fry until onion is soft; then add peas, water chestnuts, garlic and mushrooms. Stir-fry until heated through; about 2 minutes. Remove from wok and set aside.
Pour remaining oil into wok. When oil is hot add rice and stir-fry until heated through; about 2 minutes. Stir in vegetables, eggs, teriyaki sauce and Chinese Five Spice. Stir mixture gently, breaking eggs into small pieces.
Per Serving: 286 Calories; 11g Fat (35.3% calories from fat); 8g Protein; 39g Carbohydrate; 3g Dietary Fiber; 71 mg Cholesterol; 266 mg Sodium. Exchanges: 2 Grain(Starch); ½ Lean Meat; 1½ Vegetable; 2 Fat.
Sweet and Spicy Chinese Beef and Mushrooms
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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8 ounces Portobello mushroom caps -- baby, sliced
1 pound beef skirt steak or flat iron, sliced
4 green onions -- sliced, white & some green
1 clove garlic -- minced
¼ teaspoon crushed red pepper flakes
1 tablespoon low-sodium soy sauce
1 teaspoon hoisin sauce
1½ tablespoons plum sauce
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 tablespoon five-spice powder
1 teaspoon dry mustard
1 teaspoon dijon mustard
½ teaspoon brown sugar
1 tablespoon butter
2 cups cooked rice
Mix garlic, crushed red pepper, soy sauce, hoisin sauce, plum sauce, salt, pepper, dry mustard, dijon mustard and brown sugar until smooth. Set aside.
Add butter to hot fry pan or wok. Stir fry the mushrooms and green onions for two minutes.
Add the beef to the wok or fry pan and stir fry until browned thee minutes or until done to your liking.
Add sauce to the fry pan or wok and stir to coat the meat and vegetables. Heat until sauce is bubbling.
Serve over rice.
Notes: I use sliced baby bella mushrooms in this dish. I used a flat iron steak sliced thin against the grain.
Per Serving: 385 Calories; 15g Fat (36.7% calories from fat); 26g Protein; 34g Carbohydrate; 2g Dietary Fiber; 66 mg Cholesterol; 499 mg Sodium. Exchanges: 1½ Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Sweet and Sour Pork
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pounds pork loin, lean, boneless -- cubed, fat removed
Marinade
1 tablespoon low sodium soy sauce
1 tablespoon sweet sherry
1 tablespoon cornstarch
1 medium yellow pepper -- cut in 1" squares
1 medium red pepper -- cut in 1" squares
4 whole Roma tomatoes -- cored and cut in 1" squares
1 clove garlic -- minced
1 whole shallot -- minced
1 teaspoon ginger root -- minced
8 ounces pineapple chunks in juice -- reserve juice
4 tablespoons vegetable oil
Sauce
¼ cup low sodium catsup
⅛ cup plum sauce
2 tablespoons pineapple juice
2 tablespoons orange marmalade
¼ cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar, packed
Mix marinade ingredients in a small bowl. Trim all visible fat from pork and cut meat into cubes. Put in marinade and mix to coat all of the meat. Set aside. Let marinate for 10 to 15 minutes.
Mix sauce ingredients in a small bowl and set aside.
Add vegetable oil to wok or large frying pan and heat to medium-high. Add meat in two batches and brown on all sides. Push to the sides.
Add yellow and red peppers and cook for 2 minutes.
Add garlic, shallot, and ginger root and cook until fragrant 30 seconds to a minute.
Add tomatoes and pineapple and warm through.
Push everything to the side and add sauce. Cook until boiling and it starts to thicken. Coat the meat and vegetables and cook a couple minutes more or until the meat is cooked through,
Per Serving: 389 Calories; 16g Fat (37.6% calories from fat); 29g Protein; 32g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1½ Vegetable; ½ Fruit; 2 Fat; 1 Other Carbohydrates.
Szechuan Pork
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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6 ounces egg noodles -- thin
4 tablespoons vegetable oil
1 pound pork tenderloin -- trimmed and cut into 2 inch slices
1 tablespoon low sodium soy sauce
1 teaspoon cornstarch
1 large red bell pepper -- cut into strips
¼ pound snow pea pod, fresh
1 small shallot -- minced
1 clove garlic -- minced
1 tablespoon ginger root -- minced
½ cup green onions -- sliced
Sauce
4 tablespoons low sodium soy sauce
1 tablespoon chili sauce
2 tablespoons hoisin sauce
2 tablespoons sweet sherry
⅛ teaspoon crushed red pepper flakes
1 tablespoon brown sugar, packed
1 teaspoon sesame oil
1 teaspoon cornstarch
Make noodles according to package directions. Drain. Mix sauce ingredients and set aside.
Mix 1 tablespoon soy sauce and 1 teaspoon of cornstarch together. Add meat and turn to coat. Let marinate for 15 minutes.
Heat 2 tablespoons oil in a wok or large skillet over medium-high. Add pork in batches and brown on all sides. Remove from pan.
Heat 1 tablespoon oil and add shallot, garlic, and ginger and cook until fragrant about 30 seconds.
Add red pepper and snow peas and cook until tender-crisp about 2 minutes.
Push vegetables to side. Add sauce to well in middle and cook until boiling. Let boil until thickened.
Add meat back to pan along with green onions. Stir until everything is coated with sauce.
Add noodles and stir to coat.
Per Serving: 343 Calories; 14g Fat (37.1% calories from fat); 22g Protein; 31g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 635mg Sodium. Exchanges: 1½ Grain(Starch); 2½ Lean Meat; 1 Vegetable; 2 Fat; ½ Other Carbohydrates.
Pepper Chicken
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 pound boneless skinless chicken breasts -- sliced thin
1 whole shallot -- minced
2 cloves garlic -- minced
4 ounces roasted sweet red peppers -- sliced
1 whole bell pepper -- orange or yellow, sliced
2 whole Roma tomatoes -- diced
½ teaspoon cayenne pepper
1 tablespoon olive oil
2 ounces pimientos -- drained
2¼ ounces olives -- drained and sliced
¼ teaspoon crushed red pepper flakes
½ teaspoon paprika
½ teaspoon seasoned salt
1 tablespoon Dijon mustard
½ teaspoon mustard seeds
Heat frying pan to medium. Add olive oil and heat until shimmering. Add chicken, orange peppers, and shallots. Cook until chicken is browned.
Add roasted red peppers, tomatoes, pimentos, and olives. Heat through. Add Dijon, salt, pepper, cayenne, paprika, and garlic. Cook until fragrant.
Per Serving: 213 Calories; 7g Fat (30.3% calories from fat); 28g Protein; 9g Carbohydrate; 2g Dietary Fiber; 66 mg Cholesterol; 531 mg Sodium. Exchanges: 0 Grain (Starch); 3½ Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Spicy Orange Chicken
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 pound skinless boneless chicken breast cut in thin bite sized pieces
1 tablespoon cornstarch
11 ounces Mandarin oranges in light syrup
2 tablespoons sherry
½ teaspoon red pepper flakes
2 tablespoons low sodium soy sauce
1 teaspoon ginger root -- finely minced
8 ounces mushrooms -- sliced
2 tablespoons oil
1 small onion -- finely minced
2 cloves garlic -- minced
5 ounces water chestnuts, canned -- drained and sliced
5 ounces bamboo shoots, canned -- drained and sliced
4 ounces snow pea pods, fresh, whole
For sauce drain oranges and combine syrup with cornstarch, soy sauce, sherry, and red pepper flakes in a small bowl. Mix thoroughly.
Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil.
Stir-fry onions, ginger, pea pods, mushrooms, water chestnuts and bamboo shoots and garlic for a couple of minutes. Remove and set aside.
Add 1 tablespoon of oil and chicken and stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from center of wok.
Stir sauce and add to center of wok. Cook until thickened.
Add vegetable mixture and the orange segments. Stir to coat entire mixture and cook another minute or until heated through.
Per Serving: 319 Calories; 9g Fat (25.0% calories from fat); 30g Protein; 29g Carbohydrate; 4g Dietary Fiber; 66 mg Cholesterol; 389 mg Sodium. Exchanges: 0 Grain (Starch); 3½ Lean Meat; 2 ½ Vegetable; 1 Fruit; 1½ Fat.
Hot and Spicy Chinese Noodles with Ham
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2½ quarts boiling water
8 ounces noodles
1 teaspoon salt
1 whole shallot -- minced fine
8 ounces mushroom caps -- sliced
1 cup frozen peas -- thawed
1 clove garlic -- minced fine
1 tablespoon ginger root -- minced fine
8 ounces water chestnuts -- sliced
8 ounces bamboo shoots -- sliced
4 ounces ham slices, fat free -- diced small
2 tablespoons low sodium soy sauce
2 tablespoons sweet sherry
2 tablespoons Tiger Sauce or other chili sauce
½ teaspoon sesame oil
1 tablespoon plum vinegar
1 tablespoon dark brown sugar
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon cornstarch
Make noodles in boiling water with salt. Cook according to package directions. Drain.
Add oil to wok or large frying pan and heat to medium high.
Add ginger, garlic and shallots and cook for 30 seconds.
Add peas, mushrooms, water chestnuts, and bamboo shoots. Cook for 2 minutes.
Mix soy sauce, sesame oil, vinegar, chili sauce, and brown sugar. Stir until sugar is dissolved.
Move vegetables to side of wok and add sauce mixture. Heat to boiling.
Mix cornstarch with water and stir until dissolved. Add to sauce in wok. Stir to combine and boil until sauce is thickened.
Add noodles to wok. Stir noodles and vegetables until coated with sauce.
Per Serving : 218 Calories; 3g Fat (14.5% calories from fat); 9g Protein; 36g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 1101mg Sodium. Exchanges: 2 Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat; 0 Other Carbohydrates.
Asian New Year's Noodles
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces egg noodles -- cooked
4 whole green onions -- sliced thin
2 ounces pimientos
1 cup frozen peas
5 ounces water chestnuts -- sliced
5 ounces bamboo shoots -- sliced
1 clove garlic -- minced fine
1 teaspoon ginger root -- minced fine
1 tablespoon Tiger Sauce or other chili sauce
½ teaspoon sesame oil
2 tablespoons dark brown sugar -- packed
1 tablespoon plum sauce
1 tablespoon hoisin sauce
2 tablespoons sweet sherry
2 tablespoons light soy sauce
2 tablespoons vegetable oil
Mix Tiger Sauce, sesame oil, sugar, plum sauce, hoisin, sherry, and soy sauce together in small bowl and set aside.
Make noodles according to package directions. Drain and rinse. Drain again.
Heat oil in large frying pan or wok. Add onions, garlic, and green onions and cook until fragrant about 30 seconds.
Add pimentos, water chestnuts, bamboo shoots, and peas. Cook until peas defrost and everything is heated through. Add noodles and mix well. Heat everything through. Add sauce and toss to coat well. Heat until sauce is boiling.
Per Serving: 142 Calories; 4g Fat (27.8% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 255 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; ½ Other Carbohydrates.