Category Archives: Chinese

Beef and Broccoli

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beefbroccoli

Yield: 4 servings

Beef and Broccoli

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1# flank steak, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sherry
  • 1 teaspoon sugar
  • 1# broccoli
  • 3 tablespoons oil
  • 1/4 cup water
  • 1 slice gingerroot, 1x 1/8"
  • 1 garlic clove, crushed and peeled
  • 1/2 teaspoon salt, or to taste

Instructions

  2. Place the beef in a bowl and add the soy sauce, cornstarch, sherry, and sugar. Stir until well mixed. Set aside.
  3. Peel the stalks of the broccoli. Cut off the flower head, leaving a 2" or shorter stem on the florets. Roll-cut the stems and cut the broccoli into bite-size florets about 2" long. You should have about 4 cups.
  4. Heat 2 tablespoons of the oil in a wok over hight heat until the oil is hot but not smoking. Test by dipping a piece of broccoli into the oil; it should sizzle. Add the broccoli and stir constantly for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally for another minute or two until broccoli is tender-crisp. Remove from the pan and spread out on a plate. Do not pile into a bowl, as the heat will overcook the pieces on the bottom.
  5. With the heat still on high, pour the remaining 2 tablespoons of oil into the same pan. Add the ginger and garlic and stir around the pan a few second until they are fragrant and begin to sizzle. Stir up the beef again and add to the pan. Stir until the meat is almost done, about 2 min. Return the broccoli and mix thoroughly. Taste and add salt if necessary. Remove the ginger and garlic, if desired. Serve hot on a platter.
© Laurie
Cuisine: Chinese

 

Kung Pao Chicken

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kungpao

Yield: 4 servings

Kung Pao Chicken

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1# skinless boneless chicken breasts, cut into 1/4" cubes (about 2 cups)
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon dry sherry
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon sesame oil
  • 2-4 dried chiles, seeds removed
  • 3 tablespoons safflower or peanut oil
  • 1/2 teaspoon Szechuan peppercorns, toasted and ground
  • 1 garlic clove, peeled and sliced
  • 1 scallion cut into 1 1/2" pieces
  • 2 tablespoons thinly sliced scallions
  • 2 slices unpeeled gingerroot, 1x1/8" each
  • 1/2 cup unsalted blanched peanuts, toasted, or unsalted dry roasted peanuts

Instructions

  2. Place the chicken in a bowl. Add 1 tablespoon of the soy sauce, salt, and cornstarch and mix well. Set aside. Mix the remaining 2 tablespoons of soy sauce together in a small bowl with the sherry, sugar, vinegar, and sesame seed oil. Set aside.
  3. Pour the cooking oil into a cold wok and add the chiles. Heat the pan over medium high heat and stir the peppers until they turn dark brown. Add the peppercorns, garlic, scallion pieces and ginger and stir a moment. Mix up the chicken again and pour it into the pan. Stir briskly.
  4. After stirring for about 1 minute, add the soy sauce mixture, the peanuts, and the thinly sliced scallions. Turn the heat up to hight and stir for about 30 seconds until well mixed. Remove the chicken and ginger, if desired.
© Laurie
Cuisine: Chinese