Chinese Foods Recipes

10 - 12 slices bread (day old or crusty bread is best) 3/4 pound medium shrimp 4 water chestnuts, finely chopped 2 green onions, finely chopped 1 teaspoon grated ginger 1/2 tomato, finely chopped 1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar 1 large egg, lightly beaten Salt and pepper, to taste 2 teaspoons cornstarch 2 cups oil for deep-frying, or as needed 1/3 cup warm water

Cut each slice of bread into 4 equal squares. Set aside. Shell and devein the shrimp. Rinse the shrimp under warm running water. Pat dry with paper towels and finely chop. Combine the chopped shrimp with the water chestnuts, green onion, grated ginger, tomato, rice wine, lightly beaten egg, salt and pepper and the cornstarch. Heat the oil for deep-frying to between 370 and 375 degrees Fahrenheit. While waiting for the oil to heat, prepare the bread. Dip the bread squares quickly in the warm water and remove. Squeeze out any excess water. Spread 1 - 2 teaspoons of the shrimp mixture onto each bread square. When the oil is hot, carefully slide the toast squares into the hot oil. (Deep-fry in small batches so that the temperature of the oil does not drop too much). Fry each side until browned (about 1 minute on each side). Remove from the wok with a slotted spoon and drain on paper towels. Serve hot.

Note:

1 lb large shrimp - not more than 24 to a pound 2 tsp. soy sauce 2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good Seasonings: 1 Tbsp. mashed and finely minced garlic 1 Tbsp. mashed and finely minced ginger 1/2 of a green onion, thinly sliced 3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great. 1 tsp. hot chili paste (optional) Sauce: 5 Tbsp ketchup 1 Tbsp sugar 1/2 Tbsp salt 1 Tbsp Shaoxing Cooking Wine Vegetables: Not essential, but a very worthwhile addition: 10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems 1 stalk of celery - cut in thin diagonal slices 1 good size bamboo shoot - cut in long thin slices to compliment the other vegetables 6 Tbsp oil Dash of Toasted Sesame Oil

Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave. Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok. Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds. Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir. Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors.

Note:

1/4 pound ground pork Marinade: 1/4 teaspoon salt 1/4 teaspoon black pepper a Pinch (less than 1/2 teaspoon) cornstarch Sauce: 1/4 cup chicken broth 2 tablespoons dark soy sauce 2 tablespoons light soy sauce 1 teaspoon red rice, red wine, or balsamic vinegar 1 teaspoon granulated sugar, or to taste 2 teaspoons cornstarch Other 4 Asian eggplants 1 cloves garlic 4 tablespoons oil for stir-frying, or as needed 1 tablespoon bean sauce (hot bean sauce if possible) 1/4 teaspoon chile paste with garlic 1 teaspoon sesame oil

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes. While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch. Cut the eggplant into 1-inch squares. Mince the garlic. Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces. Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil

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