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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for January 20th, 2009

20

Jan

2009

Mongolian Beef

Mongolian Beef is a classic Northern Chinese style, spicy dish.

1 pound flank steak
1 medium size yellow onion (8 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers
1/2 teaspoon salt
1/4 teaspoon black pepper

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil

Preparation:,
Cut flank steak along the grain into 1-½ inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Peel the onion and cut off ends. Cut the onion in half lengthwise and then into quarters. Crosswise cut the onion into ¼ inch thick pieces.

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown the dried crushed red chili peppers for a few seconds. Add the marinated beef and stir-fry for approximately 2 minutes. Add onions, salt and black pepper. Cook and stir until the beef is cooked and the onions are tender for approximately 2 more minutes. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


20

Jan

2009

Chicken Hot & Sour Soup

Most restaurant style hot and sour soups use pork strips and beef stock (for that darker color). My mother created a lighter version using chicken breasts which also makes a great hot and sour soup. And…it happens to be one of my father’s favorites.

6 oz. boneless and skinless chicken breast
½ can sliced bamboo shoots (2.5 oz.) drained
½ package firm tofu (8 oz.)
1 scallion, including the green top
1 egg
1 tablespoon canola or vegetable oil (for cooking in a non-stick pot)
¼ cup cornstarch dissolved in ½ cup water
2 cans chicken broth (14 oz. each)
1 cup water
1/3 cup white vinegar
¼ cup soy sauce  (kikkoman brand)
1-½ teaspoons white pepper

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar

Preparation:
Cut chicken breast into ¼ inch small cubes. In a small bowl, combine the chicken cubes with the marinade ingredients. Mix together thoroughly and set aside. Cut the sliced bamboo shoots into thin strips crosswise. Cut tofu into ½ inch cubes. Wash and trim the green onion, finely chop. In a small bowl, beat 1 egg lightly and set aside. In another small bowl, dissolve ¼ cup cornstarch with ½ cup of water together and set aside.

To Cook:
Heat oil in a medium sized pot over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken cubes, cook and stir for 1 minute. Add bamboo shoots and tofu. Cook and stir for a few seconds. Add chicken broth, 1 cup water, white vinegar, soy sauce and white pepper. Cook and stir for 5 to 6 minutes until the soup comes to a full boil. Stir the dissolved cornstarch again and add into to soup. Stir until the soup becomes slightly thickened. Beat the egg again and slowly pour into the hot soup. Cook and stir for a few seconds longer. Serve hot.

Makes 6 servings
Preparation time: 20 minutes
Cooking time: 8 minutes

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