Asian Broccoli (Cuisine at Home, July/August 2016)

 

Whisk together in large bowl:

1 T. vegetable oil
1 T. sesame oil
1/2 t. kosher salt
1/2 t. red pepper flakes
1 T. soy sauce
1 T. freshly minced garlic

Add 6 cups broccoli florets--with peeled and diced stems (if desired)

Toss and spread in foil-lined baking sheet. Bake in 450 degree oven with rack in the lowest position for 10 to 12 minutes until crisp-tender.

Sukiyaki (Cooked on a Hoe)

 Combine in glass measuring cup:

1/2 c. water
1 t. instant beef bouillon or 1 cube beef bouillon

heat in microwave until bouillon cube is melted. Add:

1/3 c. soy sauce
2 T. sugar

Stir and set aside.

1 lb beef tenderloin or steak cut into bite size pieces
3 stalks celery, cut diagonally into 1/4 inch slices
2 medium carrots, peeled and cut diagonally into 1/8 inch slices
1 bunch green onions, cut diagonally into 2 inch pieces
2 c. mushrooms, thinly sliced or 8 oz, canned, sliced mushrooms, drained
1 can (8 oz.) bamboo shoots, drained
4 c. fresh spinach, washed & stems removed, or one box (10 oz.) frozen spinach

Hot cooked rice

Heat oil in large skillet. Brown beef. Add vegetables being careful to keep them in separate spots in the skillet. Add bouillon mixture. Carefully stir each grouping of vegetables occasionally while cooking. Cover and cook 8 to 10 minutes until carrots begin to get tender. Serve from skillet over rice. Use soy sauce for garnish.

Stir-fried Chicken and Vegetables

2 large chicken breasts, deboned and cut into bite sized pieces

Combine in bowl:

1 egg white (save the yolk for egg drop soup)
1 t. salt
1 t. cornstarch
1 t. soy sauce

Add chicken and toss to coat. Cover and refrigerate while you prepare the vegetables

Combine in 2 cup measuring cup:

1 c. chicken broth or bouillon
2 T. cornstarch
1/2 t. sugar

Prepare:

6 oz. pea pods, strings removed or 1 package (6 oz.) frozen pea pods
6 medium stalks celery, cut diagonally into 1/4" slices (3 cups)
2 c. sliced mushrooms or equivalent canned, drained
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) bamboo shoots, drained
2 or 3 green onions, sliced, reserving green tops for garnish
1 t. finely chopped ginger root or 1/4 t. powdered ginger
2 cloves garlic finely chopped or 1/2 t. powdered garlic

Heat vegetable oil to skillet or wok. Stir fry chicken about 1 minute. Add pea pods and celery. Stir fry 1 minute. Add onion, garlic and ginger, stir fry one minute. Add water chestnuts and bamboo shoots. Cover and cook about 2 minutes, stirring occasionally. Add chicken bouillon and cornstarch mixture, stir and cook until cornstarch is no longer cloudy. Season with soy sauce as desired.

Chicken with Almonds

 3 large chicken breasts, skinned, deboned and cut into bite size pieces


 Fry in plenty of oil (2 inches depth):

1/2 c. whole, blanched almonds

1/4 cup at a time, until golden brown. Remove with slotted spoon and drain on towels.

Fry chicken in oil over high heat until almost done, about 5 minutes, drain oil to about 3 tablespoons. Reduce heat.

Add:

1 can (8 oz) sliced water chestnuts, drained
1 can (8 oz) bamboo shoots, drained
3/4 c. sliced celery
3/4 c. sliced mushrooms or 1 can (8 oz) sliced mushrooms, drained

Stir fry 3 to 5 minutes. Stir in:

3/4 c. chicken broth or equivalent chicken bouillon
2 t. soy sauce

Heat to boiling and reduce heat. Cover and simmer 6 minutes.

Mix:

2 T. cornstarch
2 T. cold water

Add to chicken mixture and cook and stir until cornstarch is no longer cloudy. Add almonds and stir.

Serve with rice.

Glazed Chicken Wings

 3 lbs chicken wings, cut at joints to make three pieces, discard tips or save for making stock

In large bowl combine:

2/3 c. soy sauce
1/2 c. honey
2 T. vegetable oil
2 t. Five Spice Powder
2 cloves garlic, crushed or 1/2 t. garlic powder

Add chicken wings and marinate in refrigerator at least 1 hour.

Arrange chicken wings on foil lined broiler pan or jelly roll pan. Reserve marinade. Brush chicken with marinade. Bake in 375 degree oven 30 minutes. Turn chicken and cook, brushing with marinade occasionally, until done, about 30 minutes

Cantonese Foo Yung

 4 eggs, well beaten
1/4 - 1/2 c. finely sliced meat (pork, chicken, shrimp or beef)
4 green onions, chopped
1 c. bean sprouts

In skillet or wok, add:

2 T vegetable oil

Heat on medium. Add meat and cook until almost done. Add onions and bean sprouts. Stir and cook several minutes. Add eggs slowly and stir. Season with salt and white pepper. Cover and cook over low heat until egg is done. Serve with gravy.

Brown Gravy

3 T. flour
2 T. oil or butter

Stir oil and flour together in pan over medium heat. Whip with whisk until flour begins to brown.

Add:

1 1/2 c. boiling broth (beef bouillon or chicken bouillon melted in water) or hot milk

Cook and stir until smooth.

Add:

1/2 t. soy sauce

Stir.

season with salt and pepper to taste

If gravy is too thick, thin with a little milk or water

Szechwan Chicken with Cashews (Gai Ding)

2 deboned chicken breasts cut into bite size pieces

Combine in shallow bowl:

1 egg white (save the yolk for Egg Drop soup)
1 t. cornstarch
1 t. salt
1/2 t. ginger
Dash of ground black pepper

Add chicken and stir to coat.

Heat in skillet or wok:

1 T. vegetable oil, add more if needed

Add:

1 c. raw cashews         
1/2 t. salt
(Alternately use salted cashews)

Stir fry until golden brown, about 1 minute. Remove to paper towels to drain

Prepare vegetables:

1 medium onion, chopped (or six green onions, saving some tops for garnish)
1 large bell pepper, chunked
1/2 c. mushroom slices or 1 can or jar (4-6oz) mushroom slices

You will need:

1 T. hoisin sauce
Cayenne or red chile powder to taste (make sure you do not use chili powder which is for bean and meat chili recipes and contains cumin etc.)

Combine in small bowl or glass measuring cup, stir and set aside:

1/2 c. chicken broth (or 1 c. chicken bouillon if using cubes or 1/2 t. instant in 1/2 c water)
1 T cornstarch
1 T. cold water
1 T. soy sauce

Cooked white rice

Add 3 T. vegetable oil to skillet or wok, heat until hot. Add chicken & stir fry 1 minute, add onion & stir fry 1 minute. Add bell pepper and stir fry another minute. Add hoisin sauce and chile powder. Stir fry another minute. Add chicken broth and mushrooms (if using fresh, add them with the bell pepper). Heat to boiling.

Stir and add cornstarch mixture; stir. Cook and stir until thickened and glossy. Return cashews to the skillet and stir. Garnish with some of the chopped green onion tops.

Serve over white rice

Jack Chew's Sweet and Sour Pork

 Jack Chew opened a restaurant in the triangle in Roswell, New Mexico, where Southeast Main and South Main Streets meet. He sold that restaurant in 1978. Later, he opened a new restaurant at Sycamore and West 2nd Street. The restaurants were named Chew's Den and Chew's Town and Country Restaurant.

Jack Chew was born in Canton, China. At age eleven he immigrated to the United States with his family. His father ran restaurants in Albuquerque in the 1930s. Jack graduated from High School in 1939 and worked for his father until the Japanese bombed Pearl Harbor in 1941. Jack enlisted into the Army Air Corp and served as a tailgunner on B-17 bombers in Europe. His plane was shot down during a raid over Schweinfurt, Germany. The crew was forced to bail out at thirty-five thousand feet. Jack was a prisoner of war in Stalag 17-B near Munich where he was imprisoned twenty-one months before George Patton's 3rd Army liberated the camp. After liberation Jack served at Walker Air Force Base in Roswell, New Mexico.

He opened his first restaurant in 1946, the first Chinese restaurant in Roswell. A year later Jack returned to China to bring home his future wife--an arranged marriage between the two families. Jack and Suzzie were happily wed the remainder of their lives. Shortly after their marriage they opened Chew Den.

Jack Chew died in 2020 at the age of ninety-nine.

Jack Chew's Sweet and Sour Pork is unique for its used of sweet pickles.

Sweet and Sour Pork

1 1/2 lb. boneless pork cut into bite sized pieces

Mix:

2 c flour
2 t. salt
1 t. white pepper

Combine in separate bowl:

2 eggs
2 c. milk

Roll pork in flour mixture, shake off excess , then dip in milk mixture. Drain, then return pork pieces to flour mixture, coat well. Shake off excess. Fry pork in oil until the crust is brown and crisp. Drain and place on plate. Serve with Sweet and Sour Sauce.

Sweet and Sour Sauce

Mix in saucepan:

1/2 c. cider vinegar
1 c. water
1 1/2 c. sugar

Bring to boil.

Add:

1 c. sweet pickles (may use half & half pickles and pineapple chunks)

In separate, small bowl combine:

1/3 c. cornstarch
1/3 c. cold water

Add to pickle mixture and cook until clear and thick. If too thick, add small amount of water.

Sweet and Sour Pork

 2 lbs pork loin cut into bite size pieces (pork chops work just fine)

Combine in large, shallow bowl:

1/2 c. all-purpose flour
1/4 c. corn starch
1/2 c. cold water
1 egg
1 t. salt

Add pork and stir to coat pork (sometimes you might need a little more water)

1 can (20 oz) pineapple chunks

Drain juice into small pitcher or 2 c. glass measuring cup, leave pineapple in the can

Add to juice:

1/2 c. packed brown sugar
1/2 c. vinegar
2 t. soy sauce

Stir and set aside (you will need to stir it again when ready to add to skillet or wok).

Prepare white rice to serve 6.

Cut into chunks:

2 peeled carrots (cut diagonally is prettier)
1 peeled small onion
1 seeded bell pepper

mince:

1 clove garlic or use 1/4 t. powdered garlic

Fry pork in skillet or wok in vegetable oil (a spatter screen will save you a lot of grief) until brown on all sides. Drain on paper towels and place in warm oven. When all the meat is cooked, drain the fat.

Add pineapple juice and brown sugar mixture to skillet or wok. Add carrots and onion, cook until carrots begin to get tender. Add garlic, bell pepper and pineapple. Cook until pepper is hot through.

Combine and add to wok or skillet:

2 T. cornstarch
2 T. water

Cook and stir until cornstarch is clear. (If you prefer crispy pork, serve pork separately, but don't let meat eaters hog all the pork.) Add pork and stir to coat. Serve over rice with soy sauce available for garnish.

Rumaki

1/2 lb. chicken livers, cut into halves
1 can water chestnuts, cut into halves

Combine in medium bowl:

1/4 c. soy sauce
2 T. packed brown sugar
2 thin slices ginger root or 1/4 t. ground ginger
1 clove garlic, crushed

Add livers and water chestnuts. Cover and refrigerate 2 hours.

10 slices bacon, cut into halves
Toothpicks

Wrap one liver piece and one piece of water chestnut in one halved slice of bacon and secure with toothpick. Arrange on cookie sheet or broiler pan. Cook in 400 degree oven, turning once, 25 - 30 minutes until bacon is crispy.

serves 20 appetizers

Sesame Chicken Oriental (ReaLemon Recipe Collection, 1987)

 1 (2 1/2 - 3 lb) fryer chicken cut up (reserve livers in freezer for Japanese dish, give the kidneys to the dog)
1/4 c. butter

Brown chicken in large skillet in butter. Arrange chicken in greased 13" x 9" baking dish.

In small sauce pan combine and bring to boil:

1 (12 oz.) jar pineapple preserves or orange marmalade
1/2 c. lemon juice
1 T. brown sugar
2 t. corn starch
2 t. soy sauce

Pour over chicken. Sprinkle with:

1 T. sesame seeds, toasted

Bake uncovered in 350 degree oven 50 minutes, basting occasionally.

Add, distributing evenly over top:

mandarin orange segments, about 1 1/2 cups (11 oz. can, drained)
1/2 c. sliced water chestnuts

Baste. Continue baking 10 minutes or until chicken is tender.