Posts tagged Soy Sauce
January 28, 2010 · Filed under Chopped Garlic, Fresh Mustard Cabbage, Shredded Onion · Tagged Carront, Cornstarch, Fresh Mushrooms, Fresh Noodles, Galic, Mini Corn, Mustard Cabbage, Onion, Soy Sauce, Vegetable Oil, Vegetable Stock
1 ½ cups (375 ml) vegetable oil
½ lb (225 g) fresh noodles
3 tbsp (45 ml) vegetable oil
½ tsp (2.5 ml) chopped garlic
1 small onion, shredded
1 medium, carrot, sliced and parboiled
1/3 lb (150 g) mini corn
8 fresh mushrooms, thickly sliced
½ lb (225 g) fresh mustard cabbage
(choy sum), cut into 1 inch (2.5 cm) lengths
1 tbsp (15 ml) soy sauce
½ cup (125 ml) vegetable stock
1 1.2 tbsp (20 ml) cornstarch blended with
¼ cup (60 ml) vegetable stock
1 Heat oil in a pan. Add one-third of the noodles. Fry until crisp, turning over with tongs during cooking. Drain well and repeat until all noodles are cooked. Set aside on a warm serving platter.
2 Heat 3 tbsp (45 ml) oil. Add garlic, onion, carrot, bamboo shoots and corn. Stir-fry 1 minute. Add mushrooms, cabbage, soy sauce and stock. Cook covered 2 minutes.
3 Stir in blended cornstarch and stock to thicken. Servre hot over fried noodles. Serves 4-6
Reference: “Chinese Cooking Made Easy” Douglas Marsland
January 22, 2010 · Filed under Fresh Ginger, Thin Rounds Green Onion · Tagged Carrot, Chinese Noodls, Ginger Root, Green Onion, Noodles with Ginger and Oyster Sauce, Oil, Oyster Sauce, Pepper, Salt, Soy Sauce, Zucchini
Noodles stir-fried with ginger, carrot and zucchini, then served in an oyster sauce. Serves 4
Noodles with Ginger and Oyster Sauce
8oz Chinese noodles
1 carrot
1 zucchini
3 slices fresh ginger root
1 green onion, cut into thin rounds
1 tbsp oil
1 tbsp soy sauce
3 tbsps oyster sauce
Salt and pepper
1. Cook the noodles in boiling, salted water, rinse them under cold water, and set aside to drain.
2. Cut the carrot into thin strips. Thickly peel the zucchini to include a little of the flesh and cut into thin strips. Discard the center of the zucchini.
3. Peel the fresh ginger root sparingly, but remove any hard parts. Slice thinly, using a potato peeler. Cut the slices into thin strips, using a very sharp knife.
4. Heat the oil in a wok, and stir-fry the green onion for 10 seconds, then add the carrot, zucchini and ginger, and stir-fry briefly.
5. Stir in the noodles and cook for 1 minute.
6. Stir in the soy and oyster sauces, and continue cooking until heated through. Season with salt and pepper and serve.
TIME: Preparation takes about 15 minutes and cooking takes approximately 15 minutes.
VARIATION: Cook the noodles in chicken stock instead of salted water to give them extra flavor.
COOK’S TIP: Stir-fry the ginger and the other vegetables very quickly, to avoid browning them. Lower the heat if necessary.
Source: The Complete Chinese Cookbook
January 19, 2010 · Filed under Freshly Ground Pepper, Tender Chicken, Thick Shanghai Noodles, Thin Shreds, Thin Sliced Green Onion · Tagged Chicken Breast Meat, Chinese Cabbage, Green Onion, Ground Pepper, Sesame Oil, Shanghai Noodles, Soy Sauce
In general, noodles are more popular in northern and eastern China, than in other parts of the country. Noodles make a popular snack in Chinese tea houses. Serves 4.
Shanghai Noodles
3 tbsps oil
4oz chicken breast meat
1 lb thick Shanghai noodles
4oz Chinese cabbage
4 green onions, thinly sliced
2 tbsps soy sauce
Freshly grounded black pepper
Dash sesame oil
1. Heat the oil in the wok and add the chicken cut into thin shreds. Stir-fry for 2-3 minutes.
2. Meanwhile, cook the noodles in boiling salted water until just tender—about 6-8 minutes. Drain in a colander and rinse under hot water. Toss in the colander to drain and leave to dry.
3. Add the shredded Chinese cabbage and green onions to the chicken in the wok along with the soy sauce, pepper and sesame oil. Cook about 1 minute and toss in the cooked noodles. Stir well and heat through. Serve immediately.
TIME: Preparation takes about 10 minutes, cooking takes 6-8 minutes.
VARIATION: Pork may be used instead of the chicken. Add fresh spinach, shredded, if desired and cook with the Chinese cabbage.
BUYING GUICE: Shanghai noodles are available in Chinese supermarkets and also some delicatessens. If unavailable, substitute tagliatelle or dried Chinese noodles.
Source: The Complete Chinese Cookbook
November 27, 2009 · Filed under Creamy Peanut Butter, Crushed Red Pepper, Fresh Orange juice, Grated Ginger, High Heat, Large Saucepot, Medium Bowl, Peeled Ginger, Shredded Carrots, Thin slice Green Onion, Toasted Sesame Seeds, Unpeeled Cucumber · Tagged Asia, Carrots, Colander, Cucumber, Fresh Ginger, Green Onion, Orange Juice, Peanut Butter, Red Pepper, Rice Vinegar, Saucepot, Sesame Noodles, Sesame Oil, Sesame Seeds, Soy Sauce, Spaghetti, Sugar
Sesame Noodles
Prep 15 minutes
Cook about 15 minutes
Make 6 main-dish servings
Salt
1 package (16 ounces) spaghetti
1 cup fresh orange juice
¼ cup seasoned rice vinegar
¼ cup soy sauce
¼ cup creamy peanut butter
1 tablespoon Asian sesame oil
1 tablespoon grated, peeled fresh ginger
2 teaspoons sugar
¼ teaspoon crushed red pepper
1 bag (10 ounces) shredded carrots (about 3 ½ cups)
3 kirby cucumbers (about 4 ounces each), unpeeled and cut into matchstick-thin strips
2 green onions, thinly sliced
2 tablespoons sesame seeds, toasted (optional)
Green onion for garnish
1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.
3. Place carrots in colander; drain pasta mixture, cucumbers and sliced green onions with sauce in bowl. If you like, sprinkle pasta with sesame seeds. Garnish with green onion.
November 2, 2009 · Filed under Beaten Egg, Chopped Garlic, Gentle Heat, Small Cut Ham, Small Pieces Chinese Cabbage · Tagged Chinese Cabbage, Duck Stock, Egg Yolk, Garlic, Peking-Style Soup, Sesame Seeds, Smoked Ham, Soy Sauce, White Wine Vinegar
Peking-Style Soup
4 slices smoked ham
1 head Chinese cabbage
3 ¾ cups duck stock
1 tbsp sesame seeds
Pinch chopped garlic
1 tbsp soy sauce
1 tsp white wine vinegar
½ tsp white wine vinegar
1 egg yolk, beaten
1. Cut the ham into small, even-sized cubes.
2. Cut the Chinese cabbage into small pieces and simmer briskly for 10 minutes in the duck stock.
3. Stir in the sesame seeds, garlic, ham, soy sauce, vinegar and salt and pepper to taste.
4. Cook for 10 minutes over a gentle heat. Using a teaspoon, drizzle the beaten egg yolk into the soup. Serve immediately.
TIME: Preparation takes about 5 minutes and cooking takes approximately 20 minutes.
VARIATION: Replace the smoked ham with a different smoked meat.
WATCHPOINT: The smoked ham is likely to change color during cooking. The radio staggers against the backspace!
Source: The Complete Chinese Cooking
October 22, 2009 · Filed under Chop Green Onion, Chop Water Chestnut, Ground Lean Pork, Lightly Beaten Egg, Mince Shrimp Meat · Tagged Chinese Mushroom, EggChicken Stock, Green Onions, Lean Pork, Sherry, Shrimp Meat, Soy Sauce, Water Chestnut, Wonton, Wonton Soup, Wonton Wrapper
Wonton Soup
Wonton
2 Chinese mushrooms, soaked in warm water 20 minutes
¼ lb (110 g) lean pork, ground
2 oz (60 g) shrimp meat, minced
2 water chestnuts, very finely chopped
4 green onions, very finely chopped
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) sherry
16 wonton wrappers
1 egg, lightly beaten
Soup
6 cups (1.5 L) chicken stock
6 green onions, white part only, thinly sliced
1. Squeeze mushrooms dry. Remove stalks and finely chop the caps. Combine mushrooms, pork, shrimp, water chestnuts, green onions, soy sauce and sherry. Let stand 30 minutes.
2. Place ½ tsp (2.5 mL) of filling slightly off center of each wrapper. Fold wrapper in half and press the edges together to seal them. Again, fold the wrapper in half. Pull the corners down into a crescent shape, overlapping the corners. Seal the overlap with a little beaten egg.
3. Drop the wontons one by one into boiling salted water and simmer 7 minutes, making sure they do not stick to the bottom of the pan. Drain the wontons. Bring chicken stock to a boil and add wontons and green onions. Serves 6-8.
October 8, 2009 · Filed under Delicious Soup, Thin Onion · Tagged Bean Sprout, Beef Stock, ChickenStock, Chinese Cabbage, Chinese Mushroom, Egg Noodles, Fresh Ginger, Lean Pork, Onion, Shrimp, Soy Sauce
Pork and Shrimp Soup
¾ lb (340 g) egg noodles, cooked
4 tbsp (60 mL) oil
1 small onion, peeled and thinly sliced
2 slices fresh ginger, finely copped
½ lb (225 g) lean pork, finely shredded
2 oz (60 g) Chinese mushrooms, soaked in warm water 20 minutes and shredded
½ Chinese cabbage, shredded and blanched
¼ (110 g) bean sprouts
¼ lb (110 ) shrimp
3 tbsp (45 mL) soy sauce
4 cups (1 L) beef or chicken stock
1 Heat oil in a wok. Add onion, ginger and pork and stir-fry for 2 minutes.
2 Add mushrooms, cabbage, bean sprouts and shrimp; stir-fry for 2 minutes. Stir in soy sauce and stir-fry a further 1 ½ minutes. Remove from heat and keep warm.
3 Bring stock to a oil. Add half the pork mixture and bring to a boil again. Add noodles and heat through. Serve soup topped with remaining hot port mixture. Serve 6
Source: Chinese Cooking Made Easy
September 22, 2009 · Filed under Light Soy Sauce, Slice Fish · Tagged Cornstarch, Fish and Spinach Soup, Fish Fillets, Fish Stock, Ginger wine, Pepper, Salt, Soy Sauce, Spinach Leaves
Fish and Spinach Soup
lb (225 g) firm white fish fillets, cut in ¾ x ½ inch (2 x 1 cm) slices
3 tbsp (45 mL) cornstarch seasoned with salt and pepper
6 cups (1.5 L) fish stock
2 tbsp (30 mL) light soy sauce
1 tbsp (15 mL) ginger wine
10 oz (300 g) spinach leaves, cut in ¾ inch (2 cm) pieces
Salt and pepper
1 Toss fish slices in cornstarch to coat.
2 Bring stock to a boil. Add soy sauce, wine and fish pieces. Simmer covered for 6 minutes. Add spinach, cook uncovered until bright green, 1-2 minutes. Adjust seasonings and serve.
September 15, 2009 · Filed under Fresh Mustard Cabbage, Light Soy Sauce, Long Life Noodles · Tagged Chicken Breast, Chicken Noodles Soup, Chicken Stock, Mustard Cabbage, Noodles, Sesame Oil, Soy Sauce
Chicken Noodle Soup
½ lb(225 g) thin long life noodles
1 tbsp (15 mL) light soy sauce
1 tbsp (15 mL) sesame oil
½ lb (225 g) chicken breast, cooked and cut in 2 inch (5 cm) strips
½ bunch fresh mustard cabbage (choy sum), cut in ¾ inc (2 cm) pieces
8 cups (2 L) chicken stock
1. Cook noodles in 4 cups (1 L) boiling salted water for 5 minutes; drain.
2. Place soy sauce and sesame oil in a large soup bowl. Top with cooked noodles. Arrange chicken and cabbage on top. Pour over boiling seasoned stock. Cover and let stand a few minutes before serving.
Serves 6-8
August 31, 2009 · Filed under Delicious Foodstuff, Healthy Salad · Tagged Bean Curd, Bean Sprout Salad, Julianne Strips, Snow Peas, Soy Sauce, Soybean sprouts, Vegetable Salad, White Wine
1 lb (450 g) soybean sprouts
3 tbsp (45 mL) light soy sauce
1 tbsp (15 mL) white vinegar
1 tsp (5 mL) sugar
½ tsp (2.5 mL) sesame oil
½ lb (225 g) snow peas
1 bean curd cake, cut in julienne strips
¼ red pepper, cut in julienne strips
- Blanch soybean sprouts in boiling water for 1 minute. Refresh in cold water and drain well.
- Combine soy sauce, vinegar, sugar and sesame oil in a bowl, add soybean sprouts and snow peas. Toss to coat with dressing. Cover and chill 20 minutes.
- Arrange salad on a platter. Garnish with bean curd and red pepper.
Source: “Chinese Cooking Made Easy” Douglas Marsland
