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Sweet Chile Fish
Sweet Chile Prawns
Sweetened Lemon Sauce
Szechuan Beef
Szechuan Brown Bean Sauce
Szechuan Chicken
Szechuan Eggplant
Szechuan Imperial Prawns
Szechuan Peanut Chicken
Szechuan Peppercorn Salt
Szechuan Pork and Eggplant
Szechuan Prawns
Tea Marbled Eggs
Tea Smoked Duck
Tea Smoked Shrimp
TJ's Wonton Soup
Toasted Almond Chicken
Turkey Egg Rolls
Turkey Spring Rolls
Twice Cooked Pork
Western Almond Chicken
Wonton or Egg Roll Skins
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| 2 | pounds firm white fish fillets |
| 2 | beaten eggs |
| 1 | cup water chestnut flour |
| peanut oil, for frying | |
| 1 | cup mashed ripe banana |
| 2 to 1 | tablespoon chile paste |
MOISTEN THAWED FILLETS WITH BEATEN EGG
COAT WITH WATER CHESTNUT FLOUR (small lumps are ok)
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL FOR 30 MINUTES MEANWHILE, COMBINE BANANAS AND CHILE PASTE, SET ASIDE
HEAT OIL TO 360-365 DEGREES
GENTLY LOWER FISH INTO HOT OIL AND FRY UNTIL GOLDEN
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE WARM, WITH SWEET CHILE DIP TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 323 - Calories from Fat 69
Percent Total Calories From: Fat 21%, Protein 55%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 204mg, Sodium 200mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 301 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units
| 1 | pound jumbo tiger prawns |
| 2 | beaten eggs |
| 1 | cup water chestnut flour |
| peanut oil, for frying | |
| 1 | cup mashed ripe banana |
| 2 to 1 | tablespoon chile paste |
PEEL AND DEVEIN SHRIMP, LEAVING TAILS INTACT
MOISTEN WITH BEATEN EGG
COAT WITH WATER CHESTNUT FLOUR (small lumps are ok)
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL FOR 30 MINUTES MEANWHILE, COMBINE BANANAS AND CHILE PASTE , SET ASIDE
HEAT OIL TO 360-365 DEGREES
ADD SHRIMP IN SMALL BATCHES AND FRY SHRIMP UNTIL GOLDEN DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS ARRANGE ONTO A SERVING PLATTER
SERVE WARM, WITH SWEET CHILE DIP TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 261 - Calories from Fat 73
Percent Total Calories From: Fat 28%, Protein 42%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 279mg, Sodium 246mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 415 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units
| 1 | each lemon, halved crosswise |
| 1/2 | cup cold water |
| 1/4 | cup sugar |
| 2 | teaspoons cornstarch |
| 1/4 | cup warm water |
| 1 | teaspoon vanilla |
SQUEEZE JUICE FROM LEMONS AND RESERVE SHELLS
DISSOLVE CORNSTARCH IN COLD WATER, SET ASIDE
COMBINE LEMON JUICE, RESERVED SHELLS, WARM WATER, AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL
STIR IN CORNSTARCH MIXTURE AND VANILLA
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT AND STRAIN WELL, SQUEEZING SAUCE FROM LEMON SHELLS
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 250 - Calories from Fat 2
Percent Total Calories From: Fat 1%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 61g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 17 units, Vitamin C 31 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons soy sauce |
| 1 | tablespoon white wine |
| 1 | teaspoon minced ginger |
| 1 | teaspoon sugar |
| 1 | pound beef flank steak |
| 1 | cup slivered celery |
| 1 | cup slivered carrot |
| peanut oil, for frying | |
| 1 | teaspoon crushed red chiles |
| 1 | teaspoon crushed Szechuan peppercorn |
| 1 | teaspoon sesame oil |
| 1 | teaspoon salt |
COMBINE SOY, WINE, GINGER, AND GARLIC-MIX WELL
TRIM FLANK STEAK OF ALL FAT AND MEMBRANE
WRAP IN PLASTIC AND PLACE INTO FREEZER FOR 90 MINUTES
CUT ACROSS THE GRAIN INTO JULIENNE STRIPS
PLACE INTO PREPARED MARINADE-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT OIL IN A WOK, OVER A HIGH FLAME
ADD BEEF IN MARINADE AND STIR FRY FOR 10 MINUTES
REDUCE HEAT SLIGHTLY
HEAT AND STIR UNTIL BEEF DARKENS AND DRIES
REMOVE FROM HEAT, SET ASIDE
REMOVE ALL BUT 2-3 TABLESPOONS OIL FROM WOK
RAISE FLAME TO HIGH
ADD RED PEPPER FLAKES, HEAT AND STIR FOR 10 SECONDS
ADD CARROTS, HEAT AND STIR FOR 1 MINUTE
ADD CELERY AND BEEF, HEAT AND STIR FOR 1 MINUTE
ADD PEPPERCORNS, SESAME OIL, AND SALT-MIX WELL
REMOVE FROM HEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 181 - Calories from Fat 100
Percent Total Calories From: Fat 55%, Protein 35%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 39mg, Sodium 813mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 5399 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 1/3 | cup unsalted chicken stock |
| 4 | teaspoons black vinegar |
| 2 | teaspoons dark brown sugar |
| 1 | tablespoon peanut oil |
| 2 | tablespoons finely minced ginger |
| 2 | tablespoons minced garlic |
| 1/4 | cup minced scallions |
| 1 | teaspoon crushed red chiles |
| 1/3 | cup brown or red miso |
| 2 | tablespoons chile oil |
COMBINE STOCK, VINEGAR, AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND SET ASIDE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD GINGER, GARLIC, SCALLIONS, AND RED PEPPER FLAKES
HEAT AND STIR JUST UNTIL FRAGRANT
ADD REMAINING INGREDIENTS
HEAT AND STIR UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 113
Percent Total Calories From: Fat 62%, Protein 8%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 0mg, Sodium 962mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 373 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons white wine |
| 1/4 | cup soy sauce |
| 1 | tablespoon dark brown sugar |
| 1 | tablespoon sesame oil |
| 1 | teaspoon Worcestershire sauce |
| 1 | tablespoon water |
| 3 | tablespoons cornstarch |
| 3 | cups medium dice, skinless boneless chicken |
| 3 | tablespoons peanut oil |
| 2 | tablespoons crushed red chiles |
| 1/4 | cup minced scallions |
| 1/4 | cup minced scallions |
COMBINE TWO-THIRDS THE WINE, HALF THE SOY SAUCE, BROWN SUGAR, SESAME OIL, WORCESTERSHIRE SAUCE, WATER, AND ONE-THIRD THE CORNSTARCH-MIX WELL AND SET ASIDE
COMBINE REMAINING SOY SAUCE, WINE, AND CORNSTARCH
ADD DICED CHICKEN AND TOSS TO COAT WELL
COVER AND CHILL FOR 30-60 MINUTES
HEAT OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD CHILES, HEAT AND STIR FOR 10 SECONDS
ADD CHICKEN MIXTURE, HEAT AND STIR FOR 8-10 MINUTES
STIR IN SAUCE MIXTURE, HEAT AND STIR UNTIL THICKENED
SPOON ONTO A SERVING PLATTER
GARNISH WITH MINCED SCALLIONS AND TOASTED NUTS
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 400 - Calories from Fat 264
Percent Total Calories From: Fat 66%, Protein 21%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 7g, Cholesterol 94mg, Sodium 1118mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 2783 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 1/4 | cup Szechuan garlic chile paste |
| 2 | tablespoons soy sauce |
| 1/4 | cup white wine |
| 2 | tablespoons red wine vinegar |
| 1 | teaspoon sugar |
| 1/4 | cup vegetable stock, or water |
| 2 | pounds large dice, peeled eggplants |
| 1/4 | cup minced garlic |
| 1/2 | cup minced scallions |
| peanut oil, for frying | |
| 1 | tablespoon sesame oil |
COMBINE CHILE PASTE, SOY SAUCE, WINE, VINEGAR, SUGAR, AND STOCK-MIX WELL
HEAT OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD THE EGGPLANT AND STIR-FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
ADD THE GARLIC, GINGER, AND SCALLIONS
STIR-FRY FOR 1 MINUTE
STIR IN THE SAUCE MIXTURE
COVER, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES, UNTIL TENDER
UNCOVER AND REDUCE AS NECESSARY TO THICKEN
STIR IN SESAME OIL-MIX WELL
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 16
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 187mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 60 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 2 | cups peanut oil |
| 15 | pounds jumbo tiger prawns, peeled and deveined |
| 1/4 | cup minced garlic |
| 6 | cups slivered bok choy |
| 1/4 | cup minced ginger |
| 3 | cups minced scallions |
| 3 | cups slivered green bell peppers |
| 1/2 | teaspoon crushed red chiles |
| 6 | cups white wine |
| 1 | cup catsup |
| 2 | tablespoons sugar |
| 1/2 | cup cornstarch |
| 2 | tablespoons sesame oil |
| 2 | cups heated plum sauce |
| 50 | cups hot cooked rice |
HEAT OIL IN A LARGE WOK, OVER A HIGH FLAME
ADD SHRIMP, GARLIC, BOK CHOY, GINGER, SCALLIONS, BELL PEPPERS, AND RED PEPPER FLAKES IN SMALL BATCHES
STIR-FRY FOR 2 MINUTES
COMBINE HALF THE WINE, CATSUP, AND SUGAR-MIX WELL
ADD TO SHRIMP MIXTURE-MIX WELL
COMBINE CORNSTARCH, SESAME OIL, AND REMAINING WINE-MIX WELL ADD TO SHIRMP MIXTURE
HEAT AND STIR UNTIL THICKENED
SEASON TO TASTE WITH PLUM SAUCE
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 532 - Calories from Fat 108
Percent Total Calories From: Fat 20%, Protein 25%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 207mg, Sodium 270mg, Total Carbohydrate 68g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 633 units, Vitamin C 15 units, Calcium 0 units, Iron 7 units
| 2 | pounds medium dice boneless chicken |
| 2 | teaspoons cornstarch |
| 1/4 | teaspoon minced ginger |
| 2 | tablespoons water |
| 2 | tablespoons white wine |
| 1/4 | cup soy sauce |
| 1 | tablespoon sugar |
| 1 | tablespoon vinegar |
| 2 | tablespoons minced garlic |
| 2 | teaspoons seeded whole dried red chiles |
| 3 | tablespoons peanut oil |
| 1/2 | cup dry roasted peanuts |
| 2 | cups large dice green bell peppers |
COMBINE CORNSTARCH, GINGER, WATER, WINE, SOY SAUCE, SUGAR, VINEGAR, AND GARLIC-MIX WELL
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD CHILES AND PEANUTS
HEAT AND STIR UNTIL PEANUTS ARE EVENLY BROWNED, NOT DARK REMOVE AND DISCARD CHILES WITH A SLOTTED SPOON
REMOVE PEANUTS WITH A SLOTTED SPOON, TO DRAIN ON PAPER TOWELS
RAISE FLAME TO HIGH
ADD CHICKEN AND STIR-FRY IN CHILE OIL FOR 4-5 MINUTES
ADD BELL PEPPERS AND STIR FRY FOR 2 MINUTES
STIR CORNSTARCH MIXTURE AND ADD TO SKILLET
HEAT AND STIR UNTIL THICKENED
STIR IN PEANUTS
REMOVE FROM HEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 496 - Calories from Fat 319
Percent Total Calories From: Fat 64%, Protein 26%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 8g, Cholesterol 136mg, Sodium 895mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 1808 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units
| 1/4 | cup salt |
| 3/4 | teaspoon ground toasted Szechuan peppercorn |
COMBINE INGREDIENTS IN A DRY SKILLET, OVER A MEDIUM FLAME HEAT AND SHAKE FOR 2-3 MINUTES, UNTIL FRAGRANT
REMOVE FROM HEAT, COO
Nutrition Facts
Amount Per Serving:
Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 28100mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | pound slivered boneless lean pork |
| 1/3 | cup soy sauce |
| 1 | teaspoon cornstarch |
| 2 | tablespoons white wine |
| 1/4 | cup sugar |
| 1/4 | cup vinegar |
| 1/4 | cup water |
| 1/3 | cup peanut oil |
| 1 | tablespoon seeded minced red hot chile |
| 3 | cups medium dice, unpeeled eggplants |
| 2 | tablespoons sliced fresh ginger |
| 1/2 | cup bias-sliced to 1-inch scallions, white part only |
| 1/2 | cup bias-sliced to 1-inch scallion greens |
COMBINE PORK WITH HALF THE SOY SAUCE, CORNSTARCH, AND WINE-MIX WELL
ALLOW TO MARINATE FOR 30-60 MINUTES
COMBINE REMAINING SOY SAUCE, SUGAR, VINEGAR, AND WATER-MIX WELL AND SET ASIDE
HEAT 2 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD THE CHILES, STIR-FRY FOR 30 SECONDS
ADD THE EGGPLANT, STIR-FRY FOR 5-6 MINUTES
RAISE FLAME TO HIGH
STIR IN SOY-VINEGAR MIXTURE, HEAT AND STIR UNTIL EGGPLANT IS WELL COATED
REMOVE EGGPLANT, SET ASIDE
HEAT 1/4 CUP OIL, OVER A MODERATELY-HIGH FLAME
ADD THE GINGER, SCALLION WHITES, AND PORK
STIR-FRY FOR 2 MINUTES
ADD THE EGGPLANT BACK INTO THE WOK, STIR-FRY FOR 2 MINUTES ADD THE SCALLION GREENS, STIR-FRY FOR 15 SECONDS
REMOVE FROM HEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 362 - Calories from Fat 203
Percent Total Calories From: Fat 56%, Protein 17%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 5g, Cholesterol 31mg, Sodium 1438mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 187 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon cornstarch |
| 1 | tablespoon water |
| 1 | tablespoon peanut oil |
| 8 | each jumbo tiger prawns, shelled and deveined |
| 1 | tablespoon minced garlic |
| 1/2 | teaspoon minced ginger |
| 1/4 | cup minced scallions |
| 1 | teaspoon crushed red chiles |
| 2 | tablespoons white wine |
| 1 | tablespoon catsup |
| 1/4 | teaspoon sugar |
| 1/4 | teaspoon sesame oil |
COMBINE CORNSTARCH AND WATER-MIX WELL AND SET ASIDE
HEAT A WOK, OVER A MODERATE FLAME
ADD PEANUT OIL AND SWIRL TO COAT THINLY
ADD SHRIMP, GARLIC, GINGER, SCALLIONS, AND RED PEPPER FLAKES STIR-FRY FOR 1 MINUTE
ADD WINE, CATSUP, SUGAR, AND CORNSTARCH MIXTURE
HEAT AND STIR FOR 3-4 MINUTES, UNTIL MIXTURE THICKENS AND SHRIMP ARE BRIGHT PINK
REMOVE FROM HEAT
SEASON LIGHTLY WITH SESAME OIL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 154 - Calories from Fat 72
Percent Total Calories From: Fat 47%, Protein 18%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 43mg, Sodium 138mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 819 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 12 | large eggs |
| 3 | tablespoons black leaf tea |
| 2 | tablespoons soy sauce |
| 1 | tablespoon salt |
| 1 | whole star anise, points separated |
PLACE EGGS IN A SAUCEPAN
COVER WITH COLD WATER AND PLACE OVER A HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 12 MINUTES REMOVE EGGS WITH A SLOTTED SPOON
RUN COLD WATER OVER THE EGGS TO COOL
BARELY CRACK THE SHELL ALL OVER
REPEAT WITH REMAINING EGGS
RETURN WATER TO THE BOIL
ADD TEA LEAVES, SOY, SALT, AND ANISE
ADD EGGS, COVER, REDUCE HEAT, AND SIMMER ABOUT 45-60 MINUTES, UNTIL SHELLS ARE DARK
REMOVE FROM HEAT, ALLOW TO STAND FOR 90 MINUTES
DRAIN, RINSE, REMOVE SHELLS, RINSE, AND DRAIN AGAIN
COVER AND CHILL
CUT INTO WEDGES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 75 - Calories from Fat 46
Percent Total Calories From: Fat 61%, Protein 34%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 213mg, Sodium 820mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons kosher salt |
| 1 | tablespoon Szechuan peppercorn |
| 1 | whole duck, about 5 pounds |
| 6 | whole scallions, trimmed |
| 4 | slices fresh ginger root |
| 3 | ounces uncooked rice |
| 1/2 | cup tea, brown and black leaves |
| 1/4 | cup sugar |
COMBINE SALT AND PEPPERCORNS IN A DRY SKILLET, OVER A MODERATE FLAME
HEAT AND SHAKE IN PAN UNTIL FRAGRANT
REMOVE FROM HEAT AND COOL
CRUSH TO A COARSE POWDER AND SET ASIDE
REMOVE EXCESS FAT FROM THE DUCK AND BREAK THE BREASTBONE TO FLATTEN
GENEROUSLY RUB INSIDE AND OUT WITH THE SALT MIXTURE
PLACE INTO A FULL HOTEL PAN AND COVER WITH FOIL
PLACE A WEIGHT ON TOP TO FLATTEN AND CHILL FOR 2 DAYS
REMOVE WEIGHT AND FOIL
RINSE DUCK WITH COLD WATER AND DRAIN WELL
PLACE SCALLIONS AND GINGER IN THE CAVITY OF DUCK
PLACE INTO A BAMBOO STEAMER
STEAM DUCK FOR 60-90 MINUTES, UNTIL TENDER
LINE A LARGE WOK WITH HEAVY-DUTY FOIL
COMBINE RICE, TEA, AND SUGAR IN THE BOTTOM OF THE WOK
PLACE A RACK IN THE WOK
PLACE DUCK ONTO THE RACK
COVER TIGHTLY AND PLACE OVER A VERY HIGH FLAME
SMOKE FOR 5 MINUTES
REDUCE HEAT TO MEDIUM AND COOK FOR 20 MINUTES
TURN OFF FLAME AND ALLOW TO STAND, COVERED TIGHTLY, FOR 30 MINUTES
REMOVE FROM WOK, ALLOW TO COOL COMPLETELY
REMOVE BONES AND CUT INTO 1-INCH STRIPS
ARRANGE ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATURE, WITH MANDARIN PANCAKES AND DUCK SAUCE TO THE SIDE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 697 - Calories from Fat 562
Percent Total Calories From: Fat 81%, Protein 11%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 21g, Cholesterol 120mg, Sodium 2735mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 269 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units
| 5 | pounds jumbo tiger prawns |
| 1/2 | cup soy sauce |
| 1/2 | cup rice wine |
| 1/2 | cup thinly sliced fresh ginger root |
| 1/4 | cup thinly sliced garlic |
| 1/2 | cup leaves of jasmine tea |
| 1/4 | cup dark brown sugar |
| 1/2 | cup long grain rice |
| 2 | tablespoons grated orange zest |
| 1 | tablespoon grated lemon zest |
COMBINE SHRIMP, SOY SAUCE, RICE WINE, GINGER, AND GARLIC COVER AND CHILL OVERNIGHT
LINE A WOK OR HEAVY SKILLET WITH HEAVY DUTY ALUMINUM FOIL COMBINE TEA LEAVES, SUGAR, ORANGE ZEST, AND LEMON ZEST AND PLACE IN WOK
PLACE WIRE RACK IN WOK OR SKILLET TO SIT 1-1/2 INCHES ABOVE TEA MIXTURE
PLACE WOK OVER A HIGH FLAME
PLACE SHRIMP ONTO RACK
WHEN MIXTURE BEGINS TO SMOKE, COVER TIGHTLY WITH A LID OR FOIL TENT
SMOKE FOR 5 MINUTES
REMOVE FROM HEAT AND LET REST FOR ANOTHER 5 MINUTES WITHOUT LIFTING LID
SERVE WARM OR CHILLE
Nutrition Facts
Amount Per Serving:
Calories 147 - Calories from Fat 18
Percent Total Calories From: Fat 12%, Protein 64%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 173mg, Sodium 582mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 207 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 1 | pound bulk pork sausage |
| 1/3 | cup finely minced water chestnuts |
| 1/3 | cup finely minced scallions |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon freshly ground white pepper |
| 1/2 | teaspoon very finely minced ginger |
| 2 | teaspoons dry sherry |
| 1 | beaten egg |
| 1 | pound wonton skins |
| 3 | quarts unsalted chicken stock |
| 4 | cups large dice bok choy |
| 1 | cup minced scallions |
| 2 | cups slivered cooked pork |
COMBINE PORK, WATER CHESTNUTS, SCALLIONS, SOY, SALT, PEPPER, GINGER, AND SHERRY-MIX WELL
LAYOUT WONTON SKINS ONTO A LARGE WORK SURFACE
PLACE 1 TEASPOON FILLING ONTO THE CORNER OF EACH SKIN MOISTEN EDGES WITH EGG
FOLD CORNER DIAGONALLY OVER FILLING AND PRESS TO SEAL MOISTEN ONE CORNER OF FOLDED EDGE WITH EGG
BRING OTHER CORNER OF FOLDED EGDE ON TOP OF MOISTENED EDGE, PRESS TO SEAL
REMOVE TO A SHEET OF WAXED PAPER
REPEAT WITH REMAINING SKINS
PLACE WONTON ON WAXED PAPER INTO FREEZER, UNTIL FIRM TRANSFER TO A SEALED PLASTIC FREEZER BAG (such as ziplocks) STORE FOR UP TO 30 DAYS
FILL A LARGE STOCKPOT WITH WATER, PLACE OVER A HIGH FLAME
ADD WONTON AND SIMMER FOR 3 MINUTES FOR FRESH, 4 MINUTES FOR FROZEN
REMOVE TO INDIVIDUAL SERVING BOWLS WITH A SLOTTED SPOON
MEANWHILE HEAT BROTH TO A BOIL IN A STOCKPOT
ADD BOK CHOY AND SCALLIONS, SIMMER FOR 3 MINUTES
LADLE INTO SERVING BOWLS, ON TOP OF WONTON
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 123 - Calories from Fat 34
Percent Total Calories From: Fat 28%, Protein 31%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 45mg, Sodium 1779mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 820 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 1/2 | teaspoon salt |
| 1 | cup small dice boneless chicken |
| 3/4 | cup snow peas, ends and strings removed |
| 1/2 | cup thinly sliced bamboo shoots |
| 1/2 | cup sliced mushroom |
| 1 | cup unsalted chicken broth |
| 1/2 | cup toasted blanched almonds |
| 1/4 | teaspoon sugar |
| 1/2 | teaspoon cornstarch |
| 1 | teaspoon water |
HEAT OIL TO 375 DEGREES, OVER A MODERATE FLAME
ADD SALT, STIR
ADD CHICKEN, HEAT AND STIR FOR 2 MINUTES
ADD SNOW PEAS, BAMBOO SHOOTS, MUSHROOMS, AND BROTH
STIR, COVER, AND SIMMER FOR 2 MINUTES
STIR IN ALMONDS AND SUGAR
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO CHICKEN MIXTURE
HEAT AND STIR UNTIL THICKENED
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 197
Percent Total Calories From: Fat 72%, Protein 17%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 32mg, Sodium 687mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 320 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons peanut oil |
| 1/2 | pound slivered cooked turkey |
| 2 | cups finely shredded napa cabbage |
| 1/4 | cup slivered scallions |
| 3 | cups fresh bean sprouts |
| 4 | whole tree ears, soaked, stemmed, and slivered |
| 1/2 | cup slivered sliced bamboo shoots |
| 1/8 | pound tiger prawn, shelled, deveined, and finely minced |
| 2 | teaspoons soy sauce |
| 1 | teaspoon white wine |
| 1/3 | cup chicken stock |
| 1 | tablespoon cornstarch |
| 16 | each egg roll skins |
| 2 | beaten eggs |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE TURKEY, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN BROTH
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO WOK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 88 - Calories from Fat 37
Percent Total Calories From: Fat 43%, Protein 32%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 46mg, Sodium 126mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 74 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 1/2 | pound slivered cooked turkey |
| 2 | cups finely shredded napa cabbage |
| 1/4 | cup slivered scallions |
| 3 | cups bean sprouts |
| 4 | whole tree ears, soaked, stemmed, and slivered |
| 1/2 | cup slivered sliced bamboo shoots |
| 1/8 | pound tiger prawn, shelled, deveined, and finely minced |
| 2 | tablespoons soy sauce |
| 1 | teaspoon white wine |
| 1/3 | cup unsalted chicken stock |
| 1 | tablespoon cornstarch |
| 16 | each spring-roll wrappers |
| 2 | well beaten eggs |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE TURKEY, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN STOCK
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO WOK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON PAPER TOWELS
SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 38
Percent Total Calories From: Fat 42%, Protein 32%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 46mg, Sodium 212mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 74 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1 | pound boneless lean pork |
| 2 | cups large dice red or green bell peppers |
| 3 | cups large dice bok choy |
| 1/3 | cup soy sauce |
| 1 | teaspoon white wine |
| 3 | tablespoons hoisin sauce |
| 1/2 | teaspoon sesame oil |
| 2 | teaspoons cornstarch |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/3 | cup peanut oil |
| 1 | cup finely minced scallions |
| 1 | teaspoon crushed red chiles |
| 1/4 | cup minced garlic |
| 2 | tablespoons finely minced ginger |
PLACE PORK IN A LARGE SAUCEPAN WITH WATER TO COVER, OVER A MODERATE FLAME
BRING TO A BOIL, SKIM WELL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
MEANWHILE COMBINE BELL PEPPERS AND BOK CHOY, SET ASIDE COMBINE SOY SAUCE, WINE, HOISIN SAUCE, SESAME OIL, CORNSTARCH, SALT, 1/4 TEASPOON PEPPER, AND 2 TABLESPOONS WATER-MIX WELL AND SET ASIDE
REMOVE PORK FROM HEAT, DRAIN WELL, AND ALLOW TO COOL
CUT INTO THIN STRIPS, ABOUT 1/4x1x2-INCHES
HEAT PEANUT OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD SCALLIONS, RED PEPPER FLAKES, GARLIC, AND GINGER
HEAT AND STIR FOR 15 SECONDS
ADD PORK AND VEGETABLE MIXTURE
STIR-FRY FOR 1 MINUTE
ADD SAUCE MIXTURE, HEAT AND STIR FOR 1-2 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 455 - Calories from Fat 249
Percent Total Calories From: Fat 55%, Protein 26%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 6g, Cholesterol 62mg, Sodium 2041mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 4871 units, Vitamin C 130 units, Calcium 0 units, Iron 3 units
| 1/4 | cup unsalted butter |
| 1/2 | cup sliced mushroom |
| 1/2 | cup medium dice green bell pepper |
| 1/4 | cup flour |
| 1/2 | teaspoon 5 spice powder |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon white pepper |
| 1 | tablespoon soy sauce |
| 2 1/2 | cups medium dice cooked chicken |
| 1/2 | cup dry sherry |
| 1 | cup chicken broth |
| 1/2 | cup slivered blanched almonds |
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND BELL PEPPERS
STIR-FRY FOR 5 MINUTES
STIR IN FLOUR AND 5 SPICE POWDER
ADD SALT AND PEPPER TO TASTE
ADD SOY SAUCE, CHICKEN, AND SHERRY
HEAT AND STIR UNTIL MOST OF LIQUID HAS BEEN ABSORBED
ADD CHICKEN BROTH AND SIMMER FOR 10 MINUTES
REMOVE TO SERVING BOWL
GARNISH WITH SLIVERED ALMONDS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 453 - Calories from Fat 296
Percent Total Calories From: Fat 65%, Protein 23%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 11g, Cholesterol 113mg, Sodium 764mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 27g, Vitamin A 1046 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 1 | tablespoon cornstarch |
| 1 | teaspoon baking powder |
| 1 | tablespoon sugar |
| 2 | teaspoons salt |
| 1 | cup flour |
| 1 | beaten egg |
| 1/2 | teaspoon msg |
| 1 | cup milk |
| 1 | cup water |
SIFT TOGETHER CORNSTARCH, BAKING POWDER, SUGAR, SALT, FLOUR, AND MSG
ADD EGG-MIX WELL
SLOWLY MIX IN WATER, THEN MILK-MIX WELL
TURNOUT ONTO A BOARD LIGHTLY COATED WITH CORNSTARCH ROLLOUT TO A THICKNESS OF 1/16-INCH
DUST WITH CORNSTARCH
COVER WITH WAXED PAPER
ROLLOUT TO A THICKNESS OF 1/32-INCH
CUT INTO 3-INCH SQUARES FOR WONTON, 6-INCH SQUARES FOR EGG ROLLS
COVER WITH PLASTIC WRAP
USE AS SOON AS POSSIBL
Nutrition Facts
Amount Per Serving:
Calories 95 - Calories from Fat 16
Percent Total Calories From: Fat 17%, Protein 15%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 31mg, Sodium 918mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 78 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units