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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 August 17th, 2009

17

Aug

2009

Stir-Fry Shrimp and Scallops

A delightful dish for shellfish lovers.

½ pound medium size raw shrimp (31 to 40 per pound)
½ pound large scallops (1.5 inches in diameter)
1 medium size green bell pepper
2 tablespoons flour
1 teaspoon salt
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
1 teaspoon finely grated fresh ginger root
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
1 teaspoon white vinegar or fresh lemon juice
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. Rinse scallops with cold water and pat dry with paper towels. Cut each scallop in half.  Wash, discard stem and seeds from green pepper and cut into 1-inch squares. Peel and finely grate the fresh ginger root.

In a small bowl, mix the sauce ingredients together thoroughly and set aside. In a medium size bowl, combine the flour and salt. Mix together. Place the shrimp and scallops in the flour and salt mixture. Lightly toss and coat the shrimp and scallops with the flour and salt.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the shrimp and scallops to wok. Stir-fry until both sides of the shrimp are pink and the scallops are almost cooked through, approximately 2 to 3 minutes. Add green peppers to wok. Cook and stir for about 1 minute. Add the sauce mixture to wok and mix well. Stir-fry for 30 seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 to 6 minutes


17

Aug

2009

Pork With Garlic Sauce

Cooking with garlic is always very popular in chinese cooking. This particular garlic sauce can also be prepared with chicken.


1 pound boneless lean pork (prefer pork loin)
2 large size fresh celery stalks (about 6 oz.)
1 can sliced water chestnuts (5 oz.) drained
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar

Sauce:
4 cloves garlic
2 tablespoons soy sauce
1 tablespoon rice or cooking sherry wine
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside.

Wash and trim the celery stalks. Cut the celery stalks crosswise into 2 inch long chunks and then lengthwise cut into thin strips.
Cut the sliced water chestnuts into thin strips. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add celery and water chestnuts strips. Stir-fry for 1 minute and then add the sauce mixture. Stir-fry for another minute until the celery is tender yet still crunchy. Serve hot.

Makes 4 to 6 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

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