Simple Chowmein

Ingredients: 

1/4 C soy sauce

3 cloves garlic, minced

1 Tbsp. brown sugar, packed

 2 tsps. freshly grated ginger

1/4 tsp. white pepper

2 (5.6-ozs. packages refrigerated Yaki-Soba, seasoning sauce packets discarded*

2 Tbsps. olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 C shredded cabbage

Instructions

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.

Notes

*Yaki-Soba are ramen-style noodles and can usually be found in the refrigerated aisle of your local grocery store.~~Al (Alex-Alexander) D. Girvan.

Orange Chicken

Ingredients:

2lbs Boneless, Skinless Chicken, Cut into bite sized pieces

1 Large Egg

 ½ C Cornstarch Plus 1 Tbsp, Divided

¼ C Fresh squeezed orange juice

3 Tbsps. Chicken broth

2 Tbsps. Soy Sauce

2 tsp Rice Vinegar

5 tsp Sugar

2 Tbsps. Sriracha Sauce

1 Tbsp. water

Oil for frying

Directions:

In a Wok or pot, heat oil to 360 degrees (you want enough oil in the pot to cover the chicken).

In a small bowl, add egg and beat lightly. In a second small bowl add ½ C of cornstarch.

Dip chicken into the beaten egg then into the cornstarch and fry until golden brown and cooked through. *Times will very depending on the size of chicken.

Remove chicken from oil and allow to drain on a plate lined with paper towels.

In a small pot combine orange juice, soy sauce, rice vinegar, sugar and sriracha. Bring to a boil and reduce heat to medium low. sauce

Combine 1 Tbsp of cornstarch and 1 Tbsp of water and add to orange sauce. Allow to simmer until sauce has thickened. About 2 minutes.

Combine orange sauce and chicken and coat well.

Serve over rice.~~Al (Alex- Alexander) D. Girvan.

Oh SO GOOD-Party Snacking Chicken

This is recipe is easier and FAR,FAR superior to anything you will find in a bar or restaurant; or anywhere else for that matter.

Oh SO GOOD-Party Snacking Chicken Wings

Preparation time 10 minutes

Yield 4-6 servings

1-2 lbs chicken wings, rinsed and patted dry

1/3 cup corn starch

2 Tbsps. powdered chicken broth mix

1 tsp Chinese five-spice powder

1 tsp. salt

Cooking oil for deep frying

Instructions

1. Separate the chicken wings into sections. Combine the corn starch, chicken broth mix, five spice powder, and salt in a large bowl. Add the chicken; mix well. Let stand for 10 minutes

2. In wok, heat the cooking oil to 375 degrees F. Deep-fry the chicken wings a few at a time, turning occasionally until golden brown 7 to 8 minutes per batch.

Tip: The convenient size and simple preparation of these wings make them perfect finger food for a party. Just place them on a serving platter and keep them warm, if they last that long.

Great Lemon Chicken- My Way

While, like all cooks, I must admit I always prefer my own cooking, in this case I can honestly say that; of the many lemon chicken variations sampled over the years, I think mine is exceptional.

The translucent sauce is lovely and tart with flecks of garlic, ginger, black beans, lemon zest, and chillies showing through. But you will find that the really exciting thing is the batter.

It means the chicken can be deep-fried up to a day ahead, refrigerated, and then reheated in a 350 F oven for about 10 minutes before saucing with a result that's almost as good as freshly fried. .This is terrific if you don't want to fill the air with deep-frying aromas while your guests await dinner, if you're cooking in volume, or cooking several dishes at the same time as I was doing in the camps in which I worked. Just make the sauce and set aside before guests arrive, reheat batter covered chicken on a heatproof platter in the oven, reheat sauce, and drizzle over.

2 chicken breast halves (2 lbs.), skinned, boned, and cut into 6 1 in. cubes

Marinade

2 Tbsps. water

½ tsp sugar

½ tsp. tapioca or corn starch

½ tsp. soy sauce

½ tsp. dry sherry

1/4tsp. sesame oil

********

1 Tbsp. vegetable oil

2 large garlic cloves, finely minced

1 tsp. finely minced fresh ginger

1 tsp. fermented black beans. Coarsely chopped

Grated zest of 1 medium lemon

2 tsp. hot bean sauce

Sauce- combine in a bowl

3Tbsp. sugar

3 Tbsp. fresh lemon juice

¾ cup unsweetened pineapple juice

½ tsp. sesame oil

Thickener- combine in a small bowl

2 tsp. potato or tapioca starch

4 tsp. water

BATTER

1 cup flour

¼ cup corn starch

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 Tbsps. vegetable oil

1 cup water

******

2 cups oil for deep frying

Lemon slices or zest optional garnish)

a) Combine chicken and marinade in a bowl; marinate for 1 hour or up to 24 hours, covered, in refrigerator.

b) Heat 1 Tbsp. oil in small non-aluminium sauce pan. When hot, add grated zest. Cook, stirring, for about 30 seconds; add hot bean sauce.

c) Stir in Sauce bring to a boil re-stir.

d) Thickener; pour into sauce, stirring constantly until thickened. Sauce may be done a few hours ahead and set aside

e) When ready to complete dish, mix Batter dry ingredients in a medium bowl. Add oil and water stir with chopsticks until combined but do not over mix. It will be a thick batter. Add chicken to batter; stir to mix.

f) Heat wok on high heat. add oil; heat to 350 F

g) Using a table spoon, spoon out batter covered chicken pieces; deep- fry in three to four batches for 3 to 4 minutes or until golden brown, reheating the oil to 350 F, each time before adding the next batch. Remove each batch to a paper towel- lined plate to drain. Transfer to a heated platter. You can keep chicken warm in a slow oven if completing other dishes.

6. Meanwhile, reheat sauce, but don't let it continue to boil or it will thicken too much. Add more pineapple juice--a little at a time-- if sauce becomes too thick.

7. Drizzle sauce over chicken, garnish platter with lemon slices or top with zest if using, and serve.

Serves 4

Peking and No Peeking Chicken and Duck.

Chicken and Duck

Peking duck-is a dish made famous long ago by the Chinese in China. This particular dish is served during banquets and special events with days in advanced notice. The duck had to be dried and air was blown into the duck to separate the skin and meat. After the duck was dried, it was cooked in one of two ways, a specialized barrel oven which cooked the duck like a modern convection oven. Or it was broiled (roasted) in a brick oven with an open flame. The epicure's delight of Peking duck is found in the crisp skin which is difficult to reproduce at home. Most of what is seen on TV or that you have possibly been served in Canadian restaurants IS NOT Peking duck.

I have added the following duck recipes in honour of the Beijing Olympics.

Originally, Peking duck was served in three courses:

1.     The familiar pancake, green onion, and sauce (cucumber slivers were optional), with which the skin was served without the meat.

2.     The meat, combined with stir-fried vegetables in a soy-based sauce, served alone or with rice.

3.     A soup made with the bones of the duck just eaten

1-7 lb. duck-uneviscerated, head intact

5 cups hot water

3 Tbsps. maltose

1 Tbsp. vinegar

1 Tbsp. sherry

1 Tbsp. sesame oil

1 Tbsp. sugar

1 Tbsp. soy sauce

5 Tbsps. hosing sauce

12 Chinese pancakes, steamed

Just before serving:

¼ lb. green onions cut into 24 pieces

2 cucumbers, halved and cut julienne

ü Clean a fresh duck and pump it full of air through the neck to separate the skin from meat (at home a bicycle pump may be used). Pour boiling water over duck three times. Carefully dry duck, slit stomach, and remove innards.

ü Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with mixture.

ü Hang the duck by its neck at room temperature, about 65 degrees, for at least 12 hours (longer is better).

ü The next day, pre-heat oven to 400 degrees F. Place duck in a shallow roasting pan and cook for 10 minutes. Turn heat to 400 degrees F and cook for an additional 30 minutes or until the meat is tender and the skin is crispy.

To carve the duck, place it breast side up and cut downwards toward the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Use remaining meat (without skin) in another dish. Serves 4

Peking duck Bone Soup

For 6 cups For the Broth:

Bones from 1 Peking duck, carcass, neck, gizzard, wings, leg, thigh

1 slice fresh ginger

For the Soup:

1 lb. celery cabbage (Ch'ing tsai)

2 ozs. dried bean thread (bean vermicelli)

            Water

2 Tbsps. oil

2 slices fresh ginger

½ Tbsp. salt

½ tsp. MSG -optional

6 cups Peking duck bone broth-from above, if there's not enough with chicken broth

2 ozs. Chinese ham-slivered

1 duck gizzard, from the broth pot, sliced thin

Cut cabbage across in1-11/2 inch slices (these will separate on cooking. Soak bean thread in water until soft, then cut into 6 inch lengths (warning-if you omit this cutting your guest could choke.

Simmer broth ingredients except: 1 slice ginger, 1 green onion, cabbage, vermicelli, gizzard, and MSG (if used) for 45 minutes.

Heat oil in stockpot. Add cabbage and stir-fry 1 minute. Add all remaining ingredients except vermicelli, gizzard, and MSG

Cover and cook until cabbage is tender, 3 minutes or so. Bring soup to a boil; add vermicelli, gizzard, and MSG.

Serve immediately.

Chinese Pancakes

2 cups all-purpose flour

¾-1 cup boiling water

2 Tbsps. sesame oil

These very thin pancakes are the ones used with Peking Duck.

1)    Put the flour into a large bowl

2)    Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the is fully incorporated add more water if the mixture seems dry

3)    Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes.

4)    Put the dough back into the bowl and cover it with a clean, damp towel and let it rest for about 30 seconds

5)    After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.

6)    Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter.

7)    Take a knife and cut the roll into 18 equal segments. Roll each segment into a ball

8)    Take two of the dough balls, dip one side of one ball into the sesame oil, and place the oiled side on top of the other ball.

9)    Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart, and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them in a pan containing 1 inch of boiling water

Now in our streamlined 21st century, the courses are combined into one, the meat wrapped up with the skin, green onion and pancake and the vegetable course and soup are omitted.

There is a story told that former president of the United States George H W Bush and his son, the soon to be president, and their families had been regular customers for so long at Peking Gourmet Inn on Lees burg Pike in Falls Church that the waiters  and cooks already knew what they would want.

The specially prepared "Bush" menu consisted of five courses, including Chop Suey and No-Peeking Duck (which ignored Peking and came from Long Island, by way of a French Cook Book. This restaurant also features a dish nicknamed "Bush or Bushed beef", and numerous colour photos of the Bush family adorn the walls. (See also write up Chinese Chow Mein).

No-Peeking Duck No 1: The delight of Peking duck is in the crisp skin. The following recipe is not Peking duck; but, in  all likelihood, it is what you will be served as such, in a North American Chinese RestaurantDo you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Ingredients:

1-4 lbs. whole duck dressed

½ tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. ground white pepper

1/8 tsp. ground cloves

3 Tbsps. soy sauce

1 Tbsp. honey

1 orange sliced in rounds

1 Tbsp. minced fresh parsley, for garnish

5 green onions

½ cup plum jam

11/2 tsps. sugar

11/2 tsps. white vinegar

¼ cup minced chutney

Directions;

·                    Rinse the duck inside and out, and pat dry. Cut off the tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle 1 tsp. of the mixture into the cavity of the duck. Stir 1 Tbsp. of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight

·                    Place the duck breast side up on a rack in a big enough wok or other pot and steam or an hour adding a little more water if necessary as it evaporated Lift duck with 2 large spoons, and drain juices and green onion.

·                    Preheat the oven to 375 F. Place duck breast side up in a roasting pan and prick skin all over using a fork

·                    Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 Tbsps. of soy sauce and honey. After 30 minutes, brush the honey mixture into the duck and return it to the oven. Turn the heat up to 500 F. Roast for 5 minutes, or until the skin is richly Browned. Do not allow the skin to char.

·                    Prepare the duck sauce by mixing the plum jam with sugar, vinegar, and chutney in a small serving bow. Dice remaining green onions and place them in a separate bowl. Place the whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping and then compare this recipe with Duck a la Orange.

No Peeking duck No 2

·                    Select a duck that is not too fat. Scald it in boiling water 3 or 4 times and dry it thoroughly. Mix together 1 generous Tbsp. brown sugar,1 Tbsp. each of soy sauce and leek or chives, very finely minced, 2 tsps. sherry, 1 generous tsp. salt, 1 tsp. each MSG and cinnamon, 1/8 tsp. freshly ground white pepper, cloves and ground aniseed to taste, and 3 garlic cloves crushed.

·                    Cook these ingredients over low heat for 2 or 3 minutes, and then stuff the duck with the mixture.

·                    Sew the neck opening and the abdominal cavity securely.

·                    Rub the duck well with a mixture of 2 Tbsps. each soy sauce and honey and 1 Tbsp. white wine. Roast the bird in a very hot oven (500 F) for 2 or 3 minutes, uncovered, then baste it with the soy sauce-honey mixture reduce the temperature to hot (425 F) and cover the braising pan tightly.

·                    Braise the duck for about 45 minutes. Uncover, baste, and continue to cook for about 15 minutes longer, turning and basting the duck frequently so that it becomes brown.

·                    Cut the mess into bits, bones and all with poultry shears and then throw away. Or, if you're very brave, you could actually serve it.

No Peeking duck No 3

Wipe with a damp cloth a 5 to 6 pound duckling and prick the skin well with a fork. Rub it with salt and pepper, place it on a rack in a shallow roasting pan, and roast it in a hot oven (400 F) for 15 minutes. Lower the temperature to moderate (350 F) and roast the duck allowing 20 minutes per pound. Baste several times during the cooking period with 1 cup dry white wine.

In a small pan melt 1 Tbsp. sugar and blend in 1 Tbsp. vinegar until it caramelizes. Remove the roasted duck from the oven and set aside to keep warm. Skim the fat from the pan and add slowly to the remaining liquid 1 cup white stock, scraping the bottom of the pan. Blend in the juice of 4 oranges and 1 small lemon and 2 Tbsps. brandy and add the vinegar caramel. Cook the sauce slowly for 10 minutes.

Arrange the duck on a heated platter; pour the sauce over it and sprinkle the rind of 2 bitter oranges, cut julienne, over the duck. Surround the platter with blanched orange slices.

Duck is actually lower in fat than either chicken or turkey and because of this it is rapidly gaining in popularity.

Asian and/or Chinese food.

Next to the French, perhaps even more so when we consider ketchup and chicken, the Chinese have contributed the most to Canadian cuisine.

Most Canadians consume Chinese food of some kind every day and never stop to consider the fact that Kentucky Fried Chicken could, and perhaps-should, be considered a Chinese restaurant.        

Like all other peoples, the Chinese brought with them their food. This has proven very beneficial. Many Canadians can now sit in a restaurant and eat ketchup with their deep fried potatoes, many noodle/pasta dishes, chicken, or even pheasant without ever realizing or even caring that they are-in truth-eating Asian or Chinese food.

The Asian influence on our cuisine is not so greatly recognized in Canada and by most Canadians as that of the French; but then many foods that are of Chinese origin are not recognized as so being by most Canadians.

Most of the recipes I include in this chapter were contributed to me by Vic and Stan Mah, two very dear friends who, besides being the Owners of the Blue Willow Restaurants in Edmonton Alberta, do a great deal of work for the recreation department, and are were very prominent in all Edmonton affairs; the rest were developed during my years cooking in arctic industrial camps where almost every meal, with the exception of breakfast included some kind of Chinese food.

Some Asian Recipes

First Starting With:

Stir-fry Basics

Traditionally thought of as an Oriental cooking technique, stir-frying has been adopted and adapted by Canadian cooks To make sure everything goes smoothly, take a look at the following hints before you begin.

Equipment for Stir-frying-Stir-frying is a quick and easy cooking process that does not require a lot of special equipment. The sloping sides and large surface area of a wok make it easy to lift and turn food to keep it in motion. However, if you don’t have a wok, a large skillet (10 to 12 inches in diameter) will work almost as well. A long-handled spatula or wooden spoon is indispensable. This utensil allows you to lift and turn the food without your hands getting too hot or burned.

Mise-en Place-A term meaning to prepare ahead is just as applicable to Chinese cooking as to the French, and is the feature of the cooking that separates a good cook from a poor cook in any language. Many Canadians fail to notice this obvious feature, when going to a Chinese fast-food outlet, because they become wrapped up in the much more obvious bit of showman ship that the cooks usually put on for their benefit. All cooking shows on T.V. operate on the same principle.

It’s crucially important to have all of the ingredients ready to go before you begin stir-frying. You’ll find that once you start, cooking goes too quickly for you to prepare ingredients between cooking steps.

ü Cut and measure all of the ingredients. Meats and vegetables should be uniformly sliced, diced, cubed, or roll-cut to ensure fast even cooking (remember, it is only the Americans who chop, slash, or “cut out of hand”). If you partially freeze the meat, and use a sharp knife you’ll be able to cut thin, even slices without difficulty.

ü  Marinate, precook, or preseason any ingredients as directed in the recipe

ü Combine all of the ingredients for the sauce.

ü Cook the rice, noodles, or pasta called for in the recipe.

Steps for Stir-frying

v When everything is ready, add the cooking oil to a hot wok or a large skillet Lift, and tilt the wok or skillet to evenly distribute the oil over the bottom. Preheat over high heat.

v To test the hotness of the oil, add a single piece of vegetable to the hot wok. If it sizzles, proceed with cooking the seasonings, vegetables, and meats as directed in the recipe.

v You may need to add additional oil during stir-frying to prevent the food from sticking.

v Seasonings, such as minced garlic and grated fresh ginger, generally are stir-fried first for 15 seconds so the distinctive flavour of the ingredient seasons the oil. Just stir the seasoning into the hot oil, keeping it in constant motion so it does not burn.

v Now, you’re ready to stir-fry the vegetables. Begin by stir-frying the denser vegetables, like carrots, that take the longest to cook, and then follow with the more tender ones that cook more quickly. Use a long-handled spoon to gently lift and turn the pieces of food with a folding motion. This ensures that the food will cook evenly. To prevent scorching, remember to keep the food moving. Remove the vegetables from the wok after stir-frying.

v Next, stir-fry the meat, poultry, fish, or seafood. Since overloading the wok with food will slow cooking, stir-fry no more than 12 0unces of meat at one time. This means that for most recipes, you’ll begin by stir-frying only half of the meat until it is done, and then remove it from the wok. Then, you’ll stir-fry the remaining half of the meat and return all of the cooked meat to the wok.

v To thicken the sauce, push the cooked meat from the centre of the wok. If the sauce ingredients you’ve already mixed together contain corn or other starch, you’; need to re-stir. Then pour the sauce mixture into the centre of the wok and cook, stirring constantly, until it thickens and bubbles over the entire surface.

v  The final step of stir-frying is to return all of the stir-fried ingredients to the centre of the wok. Then cook and stir the mixture as directed until heated through. Serve immediately. Enjoy!

Sauce Smarts

Through Thick and Thin-like a true friend

Getting a smooth, thick consistency out of a Chinese sauce depends on two stove-top magicians. Slurry is another name for the “white wash”, used in so many North American home kitchens, Slurries are bland solutions of starch normally tapioca, corn-starch, arrowroot, or rice flour, mixed with about twice as much water, broth, or other liquid. Because Chinese sauces are often highly flavoured, slurries work quite well in this type of food.

Thoroughly stir into a heating sauce, and in minutes, the mixture develops a rich velvety texture. So how does a roux or slurry work its magic in the first place?

When you add a starch and-water mixture to a sauce on the stove, the heat helps the starch granules absorb liquid. The more you heat, the more they absorb. The more they absorb, the more they swell. Eventually, the swollen granules burst releasing the starch into the sauce where it does its thickening duty. Granules of different starches burst at specific temperatures, known as the gelatine temperature. But you should start paying attention to a simmering sauce when it hovers near the boiling point--the ballpark temperature at which most starches hit their gelatine temperatures.

As you approach the gelatine temperature, the sauce may seem discouragingly thin. But resist the temptation to heat it violently or stir in more slurry because right when those granules burst, the sauce will thicken. Once it does, too much heat or starch will turn your silky sauce into glue. Just bring the sauce to a gentle boil and exercise patience, or you'll end up with a gloppy mess that’s better suited to hanging wall- paper, or painting out-buildings.

If you are making a sauce ahead of time to store in the refrigerator, leave out the slurry until you begin the actual cooking process. slurry- or whitewash thickened sauces turn into solid, even sliceable, gels as they cool, because the freed starch molecules that give the sauce body when warm collapse back in upon themselves- a process called retogradation- when their motion slows at low temperatures.; (Incidentally, the same process causes bread to stale.) Try reheating that jellied sauce on the stove, and it will "break" into a thin, separated, watery mess.

The other, and in my opinion better, option is to use a roux

Taking a Dip

The distinction between sauces, dips, oils, and dressings isn't always very clear. The recipes that follow all provide you with plenty of pleasing condiments that are great for appetizer-dunking or splashing onto stir-fries and salads. Try them. 

Saucy Sauces and Dips: Variety is the spice of life. The following sauces may be substituted for the sauces given in the recipes.

UNLESS OTHERWISE STATED THE SOY SAUCE IN ALL CHINESE RECIPES IS LIGHT SOY SAUCE.

The Power of WHITE PEPPER in Chinese-Asian Cuisine

A rose by any other name may smell as sweet, but substituting black pepper for white in a Chinese dish yields very different results. White pepper is more common than black in Chinese dishes, and without it, the cuisine loses some of its distinct character. Although using black pepper in lieu of white won't ruin a recipe, it may rob it of that pungency-transcending, subtle warmth that only white pepper gives Asian foods..

What makes white pepper so different from black? Both do come from the same tropical plant. But instead of being picked green and then sun-dried, as are the berries destined for black peppercorns, those destined for white pepper ripen on the tree until they turn red. Processors then ferment them and wash off their outer layer of skin.

Beware: Some processors make "white pepper" by mechanically removing the dark skins of black peppercorns. Don't get fooled! This isn't the real McCoy, and doesn't have the same delicate fragrance and flavour as genuine white pepper. To tell the difference, look for the term "decorticated" on the label. If you find it, you've found the fake.

All-Purpose Stir-fry Sauce

The culinary equivalent of a simple white shirt, this sauce goes with just about any-thing. Start with the basics- soy sauce, rice wine, and an honest broth- and add a little garlic, ginger, and sesame oil, and you have yourself a sauce that truly deserves the name "all -purpose”. 

Preparation time: 15 minutes

Cooking time: 5 minutes

Yield: About 1 3/4 cups

2/3 cup soy sauce                                    

1/2 cup chicken broth                                        

1/3 cup Chinese rice wine or dry sherry                   

3 1/2 Tbsps. sugar                                                           

1 Tbsp. sesame oil                                               

1/4 tsp. white pepper     

2 Tbsps. cooking oil                     

1 Tbsp. minced garlic                                          

1 Tbsp. minced ginger

2 Tbsps. corn-starch dissolved in 1/4 cup water                                      

1 In a bowl, combine soy sauce, chicken broth, wine, sugar, sesame oil, and white pepper.

2. Place a pan over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the garlic and the ginger; cook, stirring, until fragrant, about 15 seconds.

3. Add the mixture from step 1, bring to a boil. Reduce the heat to medium and cook for 1 minute. Add the corn starch solution and cook, stirring, until the sauce boils and thickens    

All-Purpose, Black Bean Sauce.

This is truly a sauce for all seasons- and a seasoning for just about every situation. Try it with poultry, pork ribs, meat dishes, vegetable stir-fry, and especially with seafood.

Preparation time: 9 minutes     Yield: About 3/4 cup

2 Tbsps. black bean garlic sauce                                            

1 Tbsp. chicken broth                                                     

1 Tbsp. sesame oil                                                           

1 Tbsp. sugar                                                                     

2 Tbsps. diced green onion                                           

1 Tbsp. minced ginger                                                    

1 tsp. minced garlic

In a bowl, combine all ingredients; stir to mix well.

Master Sauce/Red Cooking Sauce

As with chillies, curries, and French cooking; the sauce that overcomes, or that, because of an uncooked-and there for lacking in flavour- slurry or white wash, can be a problem in Chinese Cooking. Like a well-seasoned wok this richly flavoured sauce;  that hails from eastern China gets better with each use, so don't pour it down the drain after using it in a stew, or a clay pot casserole. Rather, strain it and store it in a tightly sealed container in the refrigerator or freezer (the latter if you'd like to keep it longer) until you're ready to red-cook again, and again, and again. Every item that you cook in it deepens and enriches the sauce with its own flavour. Sauce recycling!

Preparation time: 15 minutes.   Cooking time: 23 minutes. Yield: about 3-1/2 cups

3 cups chicken broth                                           

1/2 cup light soy sauce                                      

1/3 cup dark soy sauce                          

1/3 cup Chinese rice wine or dry sherry                   

1/4 cup packed brown sugar                           

2 whole star anise

4 pieces fresh orange peel

2 Tbsps. cooking oil                                             

8 slices ginger

6 cloves garlic, crushed

1 Tbsp. sesame oil           

1. In a bowl, combine the chicken broth, soy sauce, dark soy sauce, rice wine, brown sugar, anise, and orange peel.

2. Place a medium pan over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the ginger and garlic; cook, stirring, until fragrant, about 20 seconds. Add the broth mixture; bring to a boil, reduce the heat, cover and simmer for 20 minutes, stirring occasionally.

3. Stir in the sesame oil.

Remember: Some of the aromatics and fresh ingredients in a red-cooking sauce need replenishing now and again. The volatile flavour of orange peel, ginger, and garlic can” flash off", or vaporize, during cooking. Taste your sauce each time; if it seems a bit weak; by all means add fresh ginger, onions, soy, or any other flavouring ingredient that could use refreshing.

Hot and Spicy Stir-fry Sauce- Also try this sauce on your chicken wings.

Sometimes, an all-purpose sauce needs a little bit of kick, and this variation of the standard all-purpose stir-fry sauce packs just such a wallop by way of two different types of pepper and a liberal dose of chilli garlic sauce. Be sure to taste your sauce as you make it. That way, you can put the brakes on the hot chilli if it gets a little too racy for you.

Preparation time: 15 minutes. Cooking time: 7 minutes.            Yield: 1 1/2 cups

2/3 cup Chinese rice wine or dry sherry                                           

1/3 cup soy sauce                                                            

3 Tbsps. chicken broth                                                               

1/2 tsp. sugar                                                                               

2 Tbsps. white pepper                                                                

1 1/2 Tbsps. thinly sliced, or diced, green onions                                     

1 1/2 Tbsps. chilli garlic sauce                                                

1 1/2 Tbsps. cooking oil                                                 

1 1/2 Tbsps. minced garlic                                                                    

1 1/2 Tbsps. minced ginger                                                                   .

2 Tbsps. tapioca or corn-starch dissolved in 1/4 cup water

            1. In a bowl, combine wine, soy sauce, chicken broth, sugar, white      pepper, green onions, and chilli garlic sauce.

            2. Place a wok or medium pan over high heat until hot. Add the            cooking oil, swirling to coat the sides. Add the garlic and ginger;       cook stirring until fragrant, about 30 seconds. Add the wine   mixture, bring to a boil, reduce the heat to medium, and cook for 2     minutes. Add the corn-starch solution and cook, stirring, until the      sauce boils and thickens. Let cool

Basic Sweet and Sour

Basic Sweet and Sour Sauce: See also specific recipes for beef (steak), chicken (fish), pork, and shrimp.

North America's favourite Chinese restaurant sauce has finally come to your own kitchen-only this one is much superior to anything you will find in a restaurant or on a supermarket shelf. And when you make it yourself, you can control the sweet and sour flavours to the proportion that's right for your palate.

The sauce balances the flavour of any stir-fry, but it's especially good at cutting richness of batter-dipped meats and fish, as well as deep-fried appetizers such as egg rolls.

Preparation time: 15 minutes.   Cooking time: 15 minutes. Yield: 2 cups

1/2 cup water                                                       

1/2 cup ketchup                                                   

1/3 cup packed brown sugar                           

1/3 cup orange juice                                           

1/3 cup rice vinegar                                                        

2 Tbsps. soy sauce                                               

2 tsp. crushed red chillies                                 

2 tsp. cooking oil                                      

2 tsp. minced ginger                                           

2 tsp. tapioca or corn starch mixed with                 

¼ cup water                       

            1. In a bowl, combine the water, ketchup, brown sugar, orange juice rice vinegar soy sauce, and dried chillies.              

            2. Place, a medium pan over high heat until hot. Add the cooking         oil, swirling to coat the sides. Add the minced ginger and cook,          stirring, until fragrant, about 20 seconds. Add the mixture from Step             1; bring to a boil and cook until the sugar dissolves. Add the starch             solution and cook stirring, until the sauce boils and thickens.

Remember: Sweet and sour sauce wouldn't be sweet and sour without an ample helping of acidic ingredients such as rice vinegar and orange juice. But any starch-thickened sauce becomes thin and watery if you add too much acid. So if you're playing with proportions, don't get out of hand when upping the sour. (For more tips on working with starch solutions in sauces, see "Through thick and thin".

Sweet and Sour Sauce – Variation 1

1 green onion, diced

½ green pepper cut into squares

½ red bell pepper cut into squares

2 Tbsps. oil                                                 

1/2 cup vinegar                                                    

1 Tbsp. soy sauce                                     

3/4 cup ketchup                                                   

1-19 ozs. can pineapple cubes             

1/4 cup tapioca starch                                       

1/3 cup packed brown sugar

            1. Sauté green onion and pepper in oil until almost tender but still        bright green. Remove from pan and drain

            2. Combine vinegar, soy sauce, ketchup, and juice drained from the    pine apple; bring to a boil.

            3. Combine sugar, corn-starch, a little water; blend into the liquid,       stirring until the sauce becomes clear.

            4. Add vegetables and pineapple cubes

BATTER COATINGS

For use on poultry, pork, fish or seafood

Batter No. 1

1 cup  flour                                      

1/4 cup corn-starch                                

1 tsp. baking powder                              

1/2 tsp. baking soda                                           

            Dash salt

2 Tbsps. vegetable oil                             

1 cup  water           

·        Mix batter dry ingredients in medium bowl.

·        Add oil and water; stir until combined but do not over mix. It will be a thick batter

Batter No. 2

1 cup  flour                                      

1/2 tsp. salt                                               

1 tsp. baking powder                              

1 Tbsp. vegetable oil                               

1 cup  water           

v Mix dry ingredients; stir in oil and liquid

v Beat until smooth and creamy; do not over beat.

v for fish, add 1 Tbsp. vinegar    

v for fruit, reduce salt add 2 Tbsps. sugar

For Quick Batter

Prepare dry BATTER MIX -store in air tight container or use pancake mix and 1 package Italian Salad Dressing Mix

Add liquid as directed.

Beef and Vegetables in Oyster Sauce

Oyster sauce, a favourite seasoning in Cantonese dishes, is thick and brown and, as the name implies, made from the extract of oysters. It is available in both bottles and cans and should be refrigerated after opening.

1 lb. beef round steak

¼ cup oyster sauce

1 Tbsp. soy sauce

1/8 tsp. white pepper

1 Tbsp. cooking oil

3 cloves garlic, minced

1 medium onion, cut into thin wedges

4 cups bok choy, cut into 1-inch pieces

2 cups peapods, strings removed, or one 6 oz. package frozen pea pods, thawed

2 small tomatoes cut into thin wedges (1- ½ cups)

2 cups hot cooked rice

ü Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.

ü For sauce, in a small bowl stir together oyster sauce, soy sauce, and pepper. Set aside.

ü Heat wok over high heat, and then pour in cooking oil (add more oil as necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add onion; stir-fry for 2 minutes. Add bok choy and pea pods; stir-fry about 3 minutes or until vegetables are crisp-tender. Remove vegetables from the wok

ü Add half of the beef to the hot wok. Stir-fry for 2 to 3 minutes or until slightly pink in the centre. Remove beef from wok. Repeat with remaining beef. Return all of the beef to wok. Push beef from centre of wok.

ü Stir sauce. Add sauce to the centre of the wok. Cook and stir until bubbly. Return cooked vegetables to the wok. Add tomatoes. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately aver hot cooked rice. Makes 4 servings.

Sweet-and-Sour Steak: Try also with short-ribs.

8 osz. beef round steak

1 small orange

1- 15 ¼ ozs. can pineapple chunks

2 Tbsps. rice vinegar

2 Tbsps. soy sauce

1 Tbsp. corn-starch

1 Tbsp. brown sugar

1/8 tsp. ground red pepper

1 Tbsp. cooking oil

1 medium green pepper, cut into 1-inch pieces (1 cup).

1 small onion, cut into thin wedges

2 cups hot cooked rice

ü Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. Set aside. Peel and section the orange. Set aside.

ü For sauce, drain pineapple, reserving juice. Pour ½ cup of the pineapple juice into a small bowl (reserve remaining juice for another use). Stir in vinegar, soy sauce, corn-starch, brown sugar, and ground red pepper. Set aside.

ü Heat wok, and then pour in cooking oil. Stir-fry the green pepper and onion in hot oil 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.

ü Stir sauce. Add sauce to the centre of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add pineapple chunks. Stir all ingredients together to coat with sauce. Cook and stir about 2 minutes more or until heated through. Stir in orange sections. Serve immediately over hot cooked rice. Garnish with orange slices, if desired. Makes 4 servings.