Beef Chow Mein

Serve: 6 Prep: 10 mins Cook: 20 mins

Ingredients:

• 1 pound steak, (you choose, but I like a New York for this)
• 1 tablespoon peanut oil
• 1 can od diced omatoes, drained
• Any vegetables-cabbages, onions, carrots, cerely, thinly sliced
• One 7-ounce package Asian stir fry noodles (from the refrigerator section at the market). But don't use the sauce mix.
• 2 tablespoons garlic black bean sauce (also found in the Asian aisle of most supermarkets
• 1 sliced green onion, garnish

Direction:

1. Trim excess fat from the steak and slice into very thin slices.


2. Preheat a pan or wok on stovetop and heat really well over high heat, then add oil. When the oil is smoking, and not until, add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside


3. With the pan back on the heat and smoking again, add a teaspoon of oil and the vegetables and tomatoes. Stir-fry about a couple minutes.


4. Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.

http://www.grouprecipes.com/115244/beef-chow-mein.html

Crispy Beef With Broccoli

For the beef marinade
1 1/2 tsp. reduced sodium soy sauce
1 tsp. cornstarch
Freshly ground black pepper to season the beef

For stir-fry sauce
3 Tbs. oyster sauce
2 tsp. water
2 tsp. balsamic vinegar

To prepare
1 lb. beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips.
1 1/2 lbs. broccoli, cut into bite-size florets (about 4 cups)
1 Tbs. canola oil
1 Tbs. minced garlic (6 cloves)

Direction:

1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinade for 10 minutes at room temperature or refrigerate for a couple of hours.
2. In a small bowl, using a fork, mix together the ingredients for the sauce. Set aside.
3. In a wok or large saute pan, add a inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be brigh green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat it dry.
4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer, and fry 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until doen.
5.Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.
Serve 4 as part of a multicourse meal.

Szechuan Green Beans

Serve:4 Prep: 10 mins Cook: 10 mins

• 1 pound Green beans, washed and trimed.


• 1 tablespoon garlic, chopped


• 1 tablespoon ginger, chopped


• 2 scallions (spring onions, green onions), white parts only


• 1/2 teaspoon chili garlic sauce


• 1 tablespoon dark soy sauce


• 1/2 teaspoon sugar


• 1/4 teaspoon salt, or to taste


• Pepper to taste, optional


• 2 tablespoons canola oil or peanut oil for stir-frying, or as needed

1. Wash the longbeans, drain thoroughly, and trim the tops and bottoms.


2. Cut the longbeans on the diagonal into slices approximately 2 inches long.


3. Chop the garlic, ginger and white part of the scallions.


4. Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes).


5. Remove the green beans and drain in a colander or on paper towels.


6. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili sauce and stir-fry for a few more seconds until aromatic.


7. Add the green beans and the remaining ingredients. Mix together and serve with steamed rice.

Szechuan Green Bean @ Group Recipes

Baby Bok Choy with Oyster Sauce

Serve: 4 Prep: 5 minutes Cook: 10 minues

Ingredients:

• 10 baby bok choy, if big, halved lengthwise
• 1 Tbsp water
• 1 Tbsp oyster sauce
• 1 Tbsp peanut oil, plus a couple drop of oil
• pinch of ground ginger powder
• pinch of ground white pepper powder
• 2 garlic cloves, minced

Direction:

1. Bring a large saucepan of water to a boil, add a couple drops of oil, pinch of salt and the bok choy; quickly blanch them for 20 to 30 seconds. As soon as they turn slightly wilted, drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.
2. Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 15 seconds until garlic turns light brown.
3. Turn the heat off, then add water, oyster sauce, ginder powder and white pepper powder: Turn the heat back on and stir until the sauce has thickened. Add bok choys and coats the bok choy.
4. Transfer to a serving bowl and serve hot

http://www.grouprecipes.com/92073/baby-bok-choy-with-oyster-sauce.html

Asian Style Stir-Fry Pork

Serve:4 Prep: 10 minutes Cook: 20 minutes

Ingredients:

• 2 lbs boneless loin of pork
• 2 lemongrass stalks, finely chopped *Hard to get lemongrass at the local grocery store. Make sure, remove the tough, fibrous outer layers from lemongrass before chopping. Use only the pale bottom part of the stalk. OR you can purchase the Lemon Grass Herb Blend in Tube from super Market.
• 4 green onions, thinly sliced
• 1 tsp salt
• 12 black peppercorns, coarsely crushed
• 2 Tbsp peanut oil
• 1 1/2 - 2Tbsp Chili-Garlic Sauce
• 1 tsp minced garlic
• 1 tsp light brown sugar
• 2 Tbsp fish sauce, or more to taste
• 1/4 cup roasted unsalted peanuts, chopped
• a pinch of salt & pepper
• fresh cilantro leaves, to garnish
• 4 cups of steamed rice, to serve (or rice noodle)

Direction:

1. Trim any excess fat from the pork. Cut the meat across into 1/4 inch thick slices, then cut each slice into 1/4 inch strips.
2. Put the pork into a bowl with the lemongrass, green onion, salt and crushed peppercorns. Mix well, then cover and let marinate for 30 minutes.
3. Heat a deep pan or wok until hot, add the oil and swirl it around.
4. Add the pork mixture and stir-fry for 3 minutes.
5. Add the Chili Garlic Sauce, garlic and stir-fry for another 5-8 minutes over medium heat, until the pork no longer looks pink.
6. Add the sugar, fish sauce and chopped peanuts and toss to mix.
7. Taste and adjust the seasoning, if necessary.
8. Garnish with cilantro leaves and serve on a bed of rice or rice noodles.

http://www.grouprecipes.com/90377/asian-stir-fried-pork.html

Chinese Fried Rice

Serve: 4 Prep: 10 minutes Cook: 40 minutes

Ingredients:

• 2 cups uncooked basmati rice
• 2 cups water
• 1/2 cup ham steak (cut into cubes:pea size)
• 1/2 cup frozen peas & carrots
• 1 cup thinly sliced green onion
• 1/3 cup chopped shiitake mushroom
• 3 eggs, lightly beaten
• 3-4 tablespoons canola oil (or peanut oil)
• 1/4 teaspoon salt
• 1/4 tsp white pepper
• 1 Tbsp oyster sauce
• 1 tsp sugar

Direction:

1. Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
3. In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish) about 1-2 minutes..
4. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes.
5. Garnish with remaining scallions and serve.

http://www.grouprecipes.com/89332/chinese-style-fried-rice.html

Chinese Sweet Pork tenderion

Char Siu Pork - Sweet oven roasted Chinese pork used for many soup garnishes as well as savory side dish for your Chinese Cuisine

Serve: 8 Prep: 10 minutes Cook: 60 minutes

Ingredients:

• 3.5 lbs pork loin or pork shoulder ( not more than 3 inches at the thickest part)


• 1/4 cup soy sauce


• 1/4 cup hoisin sauce


• 3 Tbsp Mirin (Sweet Rice Wine)


• 1 Tbsp Chinese five spice powder


• 2 Tbsp chopped fresh cilantro


• 1/2 cup Mango / Pear chutney


• 1/3 cup Orange Sauce Glaze with Ginger

Direction:

1. Mix all seasoning ingredients for the marinade.


2. Pour over the marinade to meat and cover the container; keep overnight in the fridge; turning the meat occasionally.


3. Preheat the oven to 400 degree


4. Line baking sheet inside of non-stick baking dish


5. Transfer meat to the baking dish and discard the remained sauce; cook 50 to 60 minutes.


6. Take the pork from the oven and brush with orange Sauce Glaze with Ginger (* You can use any kind of glaze; honey, teriyaki...)


7. Cool & slice into 1/2 inch thick before serving.


8. Serve pork with Mango chutney or Pear chutney, and garnish with cilantro.

Suggest Alteration:

If you don't have chutney, you can use salsa mixture instead of.

• 2/3 cup of bottled salsa
• 2 Tbsp seedless raspberry presrves

1. Add salsa & preserves to pan, increase heat to medium-high.
2. Cook 30 seconds or until slightly thick, stirring constantly.
3. Serve pork with salsa mixture, and sprinkle with cilantro.

http://www.grouprecipes.com/88024/chinese-sweet-pork-tenderion.html