I have fond memories of Hot and Spicy Potato Strips while growing up. They are not exactly the American French fry but rather used as one of our vegetable side dishes at home in China. You can make them mild or hot but as a family, we prefer hot! Why not serve with hamburgers and hot dogs during this weekend’s Fourth of July celebration!

2 large size russet potatoes (about 1-½ pounds)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers
2 tablespoons water
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons white vinegar
1 teaspoon pure sesame oil
¾ teaspoon salt
½ teaspoon sugar

Preparation:
Wash and peel the potatoes. Slice the potatoes lengthwise into ¼ inch thick pieces. Crosswise cut the potatoes into ¼ inch thick strips.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot. Brown crushed red chili peppers for a few seconds. Add potato strips, cook and stir for about 3 minutes. Lower heat to medium. Add water, soy sauce, vinegar, sesame oil, salt, and sugar to wok. Cook and stir constantly for 6 to 7 minutes. The potato strips should be tender and slightly crispy. Serve hot.

Makes 4 servings
Preparation time: 6 minutes
Cooking time: 10 minutes

Cantonese style roasted pork can only be found in Chinatown. By cooking this easy recipe at home, the outcome is similar in flavor and produces very tender pork with minimal fat.

1 package fresh pork tenderloin, 2 whole pieces (about 2-1/4 pounds)

Marinade:
¼ cup hoisin sauce*
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon white vinegar
2 teaspoons red hot chili oil

Preparation:
Rinse the fresh pork tenderloins with cold water and pat dry with paper towels. In a large bowl or zip lock bag, mix the marinade ingredients together. Add the pork into the marinade and coat well. Cover (or zip) and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 roasting pan. Place the marinated pork tenderloins into the pan. Save the remaining marinade for use later. Roast the pork uncovered for 30 minutes. Turn the tenderloins over and pour the remaining sauce on top. Continue to roast the pork for another 30 minutes. Remove from oven and let the tenderloins cool for approximately 10 minutes before slicing. Pour any remaining juice over the sliced pork to serve.

Makes 6 to 8 servings
Preparation time: 10 minutes
Marinating time: 2 hours or longer
Cooking time: 1 hour

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can be stored for several months in the refrigerator.

This is a traditional Szechwan style dish. The ground beef symbolize little ants while the bean threads represent the tree branches. Bean Threads or Bean Thread Noodles are also known as “Saifun” made with mung beans and are found within the Asian section of most supermarkets.

½ pound 90% lean ground beef
1 package (3 pack tray, net wt. 5.29 oz.) bean threads / bean thread noodles
6 medium size shiitake dried black mushrooms
½ can sliced water chestnuts (2.5 oz. drained)
3 cloves garlic
2 scallions, including the green top
2 teaspoons finely grated fresh ginger root
1 teaspoon dried crushed red chili peppers
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 tablespoons water
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons pure sesame oil
¼ teaspoon salt

Preparation:
Soak the bean threads in warm water for 10 minutes until soft. Drain water. Use one hand to hold a bunch of bean threads on the cutting board and cut into 2 inches long pieces. Soak the mushrooms in warm water for 10 minutes until soft. Drain water from mushrooms, cut off stems if any and finely chop. Finely chop the water chestnuts. Crush, peel and mince the garlic. Wash and trim the green onions, finely chop. Peel and finely grate the fresh ginger root. In a small bowl, mix the sauce ingredient together and set aside.

To Cook:
Heat oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, brown garlic, onions, ginger root and red chili peppers for a few seconds. Add ground beef and stir-fry for approximately 2 minutes. Add mushrooms, water chestnuts, bean threads and the sauce mixture. Lower heat to medium. Cook and stir constantly for approximately 3 to 4 minutes until the bean threads are soft and transparent in color. Turn off heat and let the bean threads rest in the wok or pan for 5 to 10 minutes. They will expand just a bit. Serve warm with steamed rice or create a hand roll with lettuce leaves.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 7 minutes

Bok Choy is readily available in the vegetable section of most supermarkets. It’s a member of Chinese cabbage family. Often, Bok Choy can be very large. If that is the case, just cut in half lengthwise. The other half will keep fresh in the refrigerator for at least one week.

Stir-fry Bok Choy is very tasty and my family gives this recipe the thumbs up. As an alternative however, you can also blanch or steam the Boy Choy then drizzle with Oyster Sauce and serve.

1 pound fresh Bok Choy
2 cloves garlic
1 teaspoon finely grated fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation
Trim the ends and wash each stalk well. Lengthwise cut each stalk once or twice (depends on the size of the stalk), about ½ inch wide. Crosswise cut the stalks into 2 inch chunks. Crush, peel and finely chop the garlic. Peel and finely grate ginger root

To Cook
Heat oil in a non-stick wok or a fry pan over medium-high heat. When the oil is hot, brown garlic and ginger for a few seconds. Add Bok Choy. Cook and stir for about 1 minute. Add soy sauce, sesame oil, salt and sugar. Cook and stir for another 2 to 3 minutes until the green leaves are soft and the white parts are tender but still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 6 minutes
Cooking time: 3 to 4 minutes

Fresh black pacific mussels are both sweet and tender. This dish may be served either as an appetizer or as an entire meal for two.

1 bag black pacific live mussels (2-pounds)
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
½ cup chicken broth
2 tablespoons oyster sauce*
2 tablespoons rice or cooking sherry wine
½ teaspoon salt
½ teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Preparation:
Discard any opened mussels, if any. Wash and scrub the mussels. Crush, peel and finely chop the garlic. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water together and set aside.

To Cook:
Heat oil in a non-stick wok over medium high-heat. When the oil is hot, brown garlic for a few seconds. Add chicken broth, oyster sauce, wine, salt and sugar. Cook and stir until the mixture is brought to a boil. Add cleaned mussels to wok. Stir-fry for approximately 3 to 4 minutes, until all the mussels’ shells are opened. Push the mussels to the sides of the wok. Stir again and add the dissolved cornstarch to the sauce in the center of wok. Stir until the sauce thickens. Thoroughly mix the sauce with the mussels and serve hot.

Makes 2 to 4 servings
Preparation time: 10 minutes
Cooking time: 6 minutes

*Oyster sauce by the bottle is sold at the Asian section of the most supermarkets. After opening, it can be stored for several months in the refrigerator.

Egg beaters are a great alternative to eggs whether or not you are watching your cholesterol. Stir-Fry Egg Beaters with Chicken is a fast and simple meal the kids are guaranteed to enjoy. Best when served with boiled or steamed rice.

1 package egg beaters (12 oz. and equivalent 6 eggs)
½ pound boneless and skinless chicken breasts (8 oz.)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sesame oil
¼ teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Cut chicken breasts against the grain into 1/4 inch thick and 1 inch long pieces.  In a small bowl, mix the chicken with the marinade ingredients and set aside. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, add the egg beaters. Cook and gently stir until the egg beaters are firm and broken into large chunks, approximately 2 minutes. Remove the cooked eggs from the wok or pan and place into a bowl. Add another 1 tablespoon of oil back into the same wok or pan. When the oil is hot, brown onions for a few seconds. Add chicken pieces, cook and stir for 2 minutes until the chicken is nearly cooked through. Add cooked eggs back into the same wok or pan. Stir and mix the chicken and egg beaters together. Add soy sauce, sesame oil and salt. Stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes

Always wonder what to do with bean sprouts? They make a nice little side dish and are simple to stir-fry. Keep in mind that bean sprouts retain a lot of liquid and so careful not to over cook them.

 
 

1 pound fresh bean sprouts
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon white vinegar
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Preparation:
Rinse the bean sprouts under cold running water. Drain excess water through a colander. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok over high heat. When the oil is hot, brown onions for a few seconds. Add bean sprouts to wok, cook and stir for 1 minute. Add vinegar, cooking wine and salt. Cook and stir until the bean sprouts are cooked through and still crispy, approximately 1 to 2 minutes. Drain any excess liquid and transfer the bean sprouts onto a plate. Serve hot.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 3 minutes

You can never have enough Chicken recipes! Chicken makes for an easy, everyday meal. As an alternative to the oven, try grilling the marinated chicken breasts.

4 pieces boneless and skinless half chicken breasts (about 2 pounds)

Marinade:
2 or 3 cloves garlic
2 teaspoons finely grated fresh ginger root
2 tablespoons hoisin sauce*
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine

Preparation:
Crush, peel and finely chop the garlic. Peel and finely grate the ginger root. In a medium size bowl, mix the marinade ingredients together. Add chicken breasts to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated chicken breasts in pan and pour remaining sauce over the chicken breasts. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the chicken breasts for 8 minutes on one side then turn the chicken breasts over. Broil for another 7 to 8 minutes. The chicken breasts should be light brown on the outside, tender and juicy inside.

Makes 4 servings
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 15 to 16 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening it can stored for several month in the refrigerator.

Is it Italian? Is it American? No, It’s Chinese! I absolutely loved this dish growing up. The combination of hoisin sauce and tomato sauce make for a very tasty dish with a Chinese twist!

1 pound thin spaghetti
8 cups water
2 teaspoons salt for boiling the spaghetti
1 fresh cucumber (about 10 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a pot)

Meat Sauce:
1 pound 90% lean ground beef
4 cloves garlic
2 scallions, including the green top
1 teaspoon dried crushed red chili peppers
3 tablespoons Hoisin sauce*
3 tablespoons soy sauce (Kikkoman brand)
2 cans tomato sauce (8 oz. each)

Preparation:
Peel and cut cucumber diagonally into ¼ inch thick pieces and slice into thin strips. Crush, peel and finely chop the garlic. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok or a pot over medium-high heat. When the oil is hot, brown garlic, green onions and crushed chili peppers for a few seconds. Add ground beef. Cook and stir for approximately 2 to 3 minutes, until the meat separates. Add Hoisin sauce, soy sauce and tomato sauce into wok or pot. Mix well. Lower heat and cook for approximately 5 minutes with the cover on. Stir the sauce mixture again, cover and cook for 2 more minutes. Turn off heat and let the meat sauce sit with cover on the stove until the spaghetti is ready to serve.

In a medium size pot, bring water to a boil. Break the thin spaghetti in half and place into boiling water. Add 2 teaspoons of salt and stir well. Boil the spaghetti for approximately 8 minutes uncovered and stir occasionally. Drain the cooked spaghetti through a colander.

To Serve:
Place a portion of cooked spaghetti in an individual serving plate. Add sauce over the top of the spaghetti and sprinkle a handful of cucumber strips over the meat sauce to serve.

Makes 6 to 8 servings
Preparation time: 10 minutes
Cooking time: Approximately 18 to 20 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening it can be stored for several month in the refrigerator.

Everyone eats a tuna salad sandwich now and again. Here’s Tuna fish salad with Chinese twist!

1 package firm tofu (14 oz. or 16 oz.)
2 cans solid white albacore tuna in spring water (5 oz. or 6 oz. each)
10 pieces sweet bread and butter pickles
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Rinse the tofu block with cold water. Cut into small ½ inch cubes. Drain water from the canned tuna. Chop the sweet pickles into small pieces. Wash and trim the green onion, finely chop. In a large bowl, combine tofu cubes with tuna fish, pickles, green onions, soy sauce, sesame oil, chili oil and salt. Mix the ingredients together. Serve cold with wheat toast.

Makes 4 servings
Preparation time: 10 minutes