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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)

Posts Tagged ‘Garlic’

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


11

Mar

2009

Tips from the Chef

The All-American Chinese Cookbook would like to answer some of your frequently asked questions. Visit our new link “Chef’s Tips” that includes helpful tips by Chef Lucy to answer all of your Chinese cooking questions. Have a question we didn’t address? Just contact Lucy and we will be certain to post our response on this page.

What are some of the most basic ingredients I need in my kitchen for Chinese cooking?

It is a smart idea to keep some basic ingredients handy in your kitchen whenever you have the craving for Chinese. We’ve created a simple grocery list for you below. The good new is, many of these items can be stored for long periods of time!

1. Canola or Vegetable Oil
2. Cooking Spray (Canola oil or Pam)
3. Soy Sauce (Kikkoman Brand)
4. Chinese Rice Cooking Wine or Sherry Cooking Wine
5. Pure Sesame Oil (Chinese or Japanese Brands)
6. Cornstarch
7. White Vinegar
8. Whole Dried Red Hot Chili Peppers and Crushed Red Chili Peppers
9. Red Hot Chili Oil
10. Hoisin Sauce*
11. Oyster Sauce*
12. White and Black Pepper
13. White and Brown Sugar
14. Small Cans of Water Chestnuts (5 oz.)
15. Small Cans of Sliced bamboo Shoots (5 oz.)
16. Cans of Mandarin Oranges (6 oz. and 15 oz.)
17. Cans of Pineapple Chunks (8 oz.)
18. Cans of Chicken Broth (14 oz. or 15 oz.)
19. Dried Shiitake Black Mushrooms
20. Fresh Ginger Root
21. Fresh Green Onions (Scallions)
22. Fresh Garlic
23. Yellow Onions

*Sold in the Asian section of most supermarkets. After opening they can be stored for several months in the refrigerator.

What types of meat can I buy in advance and freeze?

We generally cook with a lot of skinless and boneless chicken breasts, lean pork, lean ground pork, lean ground turkey, flank steaks, sirloin steaks, and (medium or large size) shrimp.

What type of rice do you recommend?

We preferred to use round-grain rice for all of our rice dishes. We also use thin spaghetti for all the noodle dishes and medium firm or firm tofu blocks.

What are some of your favorite tips?

Chinese cooking takes a lot of preparation. If you can prepare in advance, the cooking time then becomes minimal. One of my best tips is to prepare your fresh ginger root, fresh green onions and fresh garlic in advance.

Ginger: It is much easier to use a small teaspoon instead of a knife to scrap the skin off the ginger root. After peeling the skin, use a food processor to finely chop. Use a measuring teaspoon to scoop the grated ginger and place onto a cookie sheet, leaving an inch of space in between. Freeze, place ginger into a plastic bag and store in the freezer. When a recipe requires ginger, just take one or two teaspoons of the frozen ginger balls, thaw and use for cooking. They will keep frozen for many months.
Onions: Buy a few bundles of green onions (scallions), wash, trim, and chop finely (including the green top). Put into a plastic bag and freeze. When you require one scallion for a recipe, it will equal 2 tablespoons of chopped green onions. This trick is very handy as fresh green onions do not keep for long.
Garlic: If you buy a jar of peeled fresh garlic, it will keep in the refrigerator for a long time. But if you want to keep them even longer, you can also place them into a plastic bag and freeze. When you need one or two cloves of garlic, just take out and chop or squeeze for cooking.
More Time Saving Tips: Freeze finely grated orange peels and freshly squeezed lemon juice in ice cube trays. For really quick stir-fry meals, slice the chicken, beef or pork, marinade it ahead of time, then freeze in plastic freezer bags. Thaw the marinated meat when you are ready to cook and stir-fry with fresh vegetables and ingredients.


23

Jan

2009

Stir-fry Spinach with Garlic

This simple and easy stir-fry dish is a part of a Chinese family regular dinner menu. It’s always great to add a little tasty green to my family’s dinner menu.

1 pound fresh spinach
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar

Preparation:
Wash the spinach thoroughly. Remove the stems if any and excess water. Crush, peel and finely chop the garlic.

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 for a few seconds. Add spinach to wok, stir turning the spinach for about 2 minutes. When the spinach is cooked down and soft, add sesame oil, salt and sugar. Cook and stir for 30 seconds longer. Transfer the spinach onto a plate and pour off any excess liquid. Careful not over cook the spinach. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 2 to 3 minutes

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