Ingredients

• 12 ounces thin egg noodles
• 2 teaspoons Sesame oil
• 1 1/2 tablespoons Oyster sauce
• 1 1/2 tablespoons Soy sauce
• 1/2 teaspoon Sugar
• 1/4 teaspoon Salt White Pepper
• 2 tablespoons Vegetable -- or peanut oil
• 1 teaspoon Fresh ginger -- minced
• 1 Clove garlic -- minced
• 8 ounces Med shrimp
• 1 tablespoon Dry sherry
• 1/2 cup Chinese chives
• 2 Green onions
• 8 ounces Fresh bean sprouts

Directions

1. Cook noodles according to pkg directions until tender but still firm; 2-3 minutes.
2. Drain, rinse under cold running water and drain again.
3. Toss noodles withs sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
4. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds.
5. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes

4 servings

This favorite recipe comes from Best of the Best: One Dish.

Ingredients

• 3/4 cup water
• 3 tablespoons of soy sauce
• 3 tablespoons of hoisin sauce
• 1 tablespoon of cornstarch
• 1 tablespoon of peanut or vegetable oil
• 1 pound sirloin steak, cut into thin strips
• 1 teaspoon dark sesame oil
• 8 shiitake mushrooms, stems removed and thinly sliced
• 1 cup baby corn
• 8 ounces asparagus (8 to 10 medium spears), cut into 1-inch pieces
• 1 cup sugar snap peas or snow peas
• 1/2 cup red bell pepper strips
• 1/2 cup cherry tomato halves (optional)

Directions

1. Whisk together water, soy sauce, hoisin sauce and cornstarch in small bowl; set aside.
2. Heat peanut oil in a large skillet or wok over medium-high heat.  Add beef, cook and stir 5 or 6 minutes or until still slightly pink.  Remove beef to plate with slotted spoon.
3. Add sesame oil, mushrooms and baby corn to skillet, cook and stir 2 to 3 minutes or until mushrooms are tender and corn is heated through.  Add asparagus, snap peas and peppers; cook and stir 1 minute or until crisp tender.
4. Return beef with any juices to skillet.  Stir reserved soy sauce mixture and add to skillet, add tomatoes, if desired.  Cook and stir 1 minute or until heated through and sauce thickens.

Makes 4 servings.

This diabetic friendly recipe has quickly become a favourite around here and it happens to be what I made for supper tonight.

Ingredients

• 2 teaspoons olive oil
• 1/2 medium red or yellow bell peppers, cut into strips
• 1/2 medium onion, cut into wedges
• 10 snow peas, trimmed and cut diagonally into halves (although I often use 1/2 cup baby peas and don’t cut them)
• 1 clove garlic, minced
• 6 ounces frozen medium cooked shrimp, thawed.
• 2 tablespoons stir-fry sauce (I used Taipan’s Stir-Fry Sauce)

Directions

• Heat oil in large non-stick skillet over medium high heat.  Add bell pepper, onion, and peas; stir-fry for 4 minutes.  Add garlic; stir-fry 1 minute or until vegetables are crisp-tender.
• Add shrimp and stir-fry sauce; stir-fry 1-2 minutes or until heated through.  Serve over rice.

279 calories per serving.

Ingredients

• 10 1/2 ounces skinless, boneless chicken breast.
• 2 tablespoons peanut oil
• 1 cup shelled peanuts
• 1 fresh red chilli, sliced
• 1 green bell pepper, seeded and cut into strips
• fried rice, to serve

Sauce

• 1/2 cup chicken stock
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon light soy sauce
• 1 1/2 teaspoons light brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon grated fresh ginger
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil

Directions

1. Trim any fat from the chicken and cut the meat into 1 inch cubes.  Set aside until required.
2. Heat the peanut oil in a preheated wok or skillet.
3. Add the peanuts to the wok and stir-fry for 1 minute.  removed the peanuts with a slotted spoon and set aside.
4. Add the chicken to the wok and cook for 1-2 minutes.
5. Stir in the chilli and green bell pepper and cook for 1 minute.  Remove from the wok with a slotted spoon and set aside.
6. Pull half of the peanuts in a food processor and process until almost smooth.  if necessary, add a little stock to form a softer paste.  Alternatively, place them in a plastic bag and crush them with a rolling pin.
7. To make the sauce, add the chicken stock, Chinese rice wine or dry sherry, light soy sauce, light brown sugar, crushed garlic cloves, grated fresh ginger, and rick wine vinegar to the wok.
8. Heat the sauce without boiling and stir in the peanut puree, remaining peanuts, chicken, sliced red chilli, and green bell pepper strips.  Mix well until all ingredients are thoroughly combined.
9. Sprinkle the sesame oil into the wok, stir ad cook 1 minute.  Transfer the spicy peanut chicken to a warm serving dish and serve hot with fried rice.

Source: 1000 Classic Recipes for Every Cook

Ingredients

• 1 whole chicken breast – skinned and boned
• 1 tablespoon Kikkoman Stir-Fry Sauce
• 4 oz Angel hair pasta (Capellini Pasta)
• 1/3 c Kikkoman Stir-Fry Sauce
• 2 tb vegetable oil; divided
• 1/4 lb fresh snow peas; julienned
• 1 lg carrot; julienned
• 1/8 ts salt
• 2 ts sesame seed; toasted

Directions

1. Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly.
2. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set aside.
3. Heat 1 Tbsp. oil in hot wok or large skillet over high heat.  Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt.
4. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.
   

As a family, we don’t eat a lot of pork but we do enjoy this recipe.

Ingredients

• 375 g fresh thin egg noodles
• 1 tablespoon sesame oil
• 3 teaspoons grated fresh ginger
• 1 1/2 teaspoons Chinese five spice
• 2 teaspoons rice flour
• 500 g of pork loin fillet, thinly sliced across the grain
• 2 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 1 red capsicum (pepper) thinly sliced
• 300 g bok choy, chopped
• 6 spring onions (scallions), sliced
• 2 tablespoons of Chinese red wine
• 2 tablespoons Hoisin sauce
• 1 tablespoon soy sauce

Directions

1. Cook the noodles in a saucepan of boiling water for one minute.  Drain, rinse and return to the saucepan.  Stir in half of the sesame oil.  Set aside.
2. Place the ginger, five spice and rice flour in a bowl, season, and then mix well.  Add the pork and toss to coat.
3. Heat a wok over high heat, add half of the vegetable oil and swirl to coat the base and side.  Add the pork in batches and stir-fry for five minutes at a time, or until tender.  Remove from the wok and set aside.  Add the remaining vegetable oil, garlic, capsicum, bok choy, and spring onion and stir-fry for three minutes or until softened.
4. Return the pork to the wok and stir in the rice wine, hoisin sauce, soy sauce, and the remaining sesame oil and simmer for two minutes.  Add the noodles and reheat gently before serving.

Ingredients

• 1 tablespoon cornflour (cornstarch)
• 2 tablespoons finely chopped ginger
• 2 crushed garlic cloves
• 1 small red chilli, finely chopped
• 1 teaspoon sesame oil
• 3 tablespoons light soy sauce
• 500 g boneless, skinless chicken breast fillet, thinly sliced.
• 1 tablespoon peanut oil
• 1 onion, halved and thinly sliced
• 115 g baby corn, halved on the diagonal
• 425 g baby bok choy (pak choy), trimmed and quartered lengthwise
• 2 tablespoons oyster sauce
• 3 tablespoons chicken stock

Directions

1. Combine half the cornflour with the ginger, crushed garlic, chilli, sesame oil, and 2 tablespoons soy sauce in a large bowl.  Add the chicken, toss until well coated and marinate for 10 minutes.
2. Heat a wok over high heat, add the peanut oil and swirl to coat.  Stir-fry the onion for 2 minutes, or until soft and golden.  Add the chicken in two batches and stir-fry for 5 minutes until almost cooked through.  Add  the baby corn and stir-fry for a further 2 minutes, then add the bok choy and cook for 2 minutes, or until wilted,
3. Mix the remaining soy sauce and cornflour with the oyster sauce and chicken sauce in a small bowl, add to the wok and stir-fry 1-2 minutes, or until the sauce has thickened to coating consistency and the chicken in cooked.  Serve immediately with steamed rice or noodles.

Source: 30 Minute Meals: A Commonsense Guide

Ingredients

• 250 g of dried medium Chinese egg noodles
• 2 tbsp sunflower oil
• 280 g cooked chicken breasts, shredded
• 1 garlic clove, finely chopped
• 1 red bell pepper, seeded and thinly sliced
• 100 g shiitake mushrooms
• 6 scallions, sliced
• 100 g / 3/4 cups bean sprouts
• 1 tbsp soy sauce

Directions

1. Place the egg noodles in a large bowl and break them up slightly.  Poor enough boiling water over the noodles to cover and let stand while preparing the other ingredients.
2. Preheat a wok over medium heat.  Add the sunflower oil and swirl it around to coat the sides of the wok.  When the oil is hot, add the shredded chicken, garlic, bell pepper, mushrooms, scallions, and bean sprouts to the wok and stir-fry for about 5 minutes.
3. Drain the noodles and thoroughly then add them to the wok, toss well, and stir-fry for an additional five minutes.  Drizzle over the soy sauce and sesame oil and toss until thoroughly combined.
4. Transfer to warmed serving bowls and serve immediately.

Source: Chinese Cooking: A Collection of Easy & Elegant Recipes

A great post over at Cooking with Amy.  She took in a taping of a segment of You’re Doing It All Wrong with Grace Young (author of Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories)

With a barbecue wok you can take this beef stir-fry recipe outside to the grill.

• ⅓ cup hoisin sauce
• 2 tbsp salad dressing
• 2 tsp Asian chili sauce
• 1 lb Beef Grilling Steak (e.g. Rib, Top Sirloin or Strip Loin), trimmed and cut into 1/4-inch (5 mm) thick strips
• 4 cups mixed stir-fry vegetables (e.g. snow peas, slivered sweet yellow pepper, red onion and carrot)

1. Combine hoisin sauce, salad dressing and chili sauce. Toss 2 tbsp (30 mL) of the sauce mixture with beef strips. For even more flavour, marinate meat in the sauce for an hour or two.
2. Preheat barbecue to medium-high. Coat inside of barbecue wok with cooking spray. Place on the grill and close lid; heat for 5 minutes. Add beef strips to wok and cook over high heat for 1-2 minutes, stirring occasionally. Add vegetables and cook with the lid closed, for 8 minutes, stirring occasionally.
3. Transfer to a large serving platter or bowl; toss with remaining sauce. Serve with cooked vermicelli-style noodles.

(The staple dish of Chinese Take-out Restaurants)

INGREDIENTS:

• 1 pound flank steak
• Marinade:
• 2 Tbsp dark soy sauce
• 1 Tbsp Chinese rice wine or dry sherry
• 1 tsp granulated sugar
• 2 tablespoons ginger juice (storebought or homemade)

Sauce:

• 1 Tbsp Chinese rice wine or dry sherry
• 1 Tbsp light soy sauce
• 2 Tbsp white or rice vinegar
• 2 tablespoons granulated sugar
• 2 Tbsp water
• 1 teaspoon hot chili oil or crushed red pepper flakes, or to taste

Other:

• 1 stalk celery
• 1 red bell pepper
• 1 carrot
• 4 to 5 cups oil for deep-frying
• 2 Tbsp oil for stir-frying, or as needed
• 3 red chili peppers, seeds left in
• 1 Tbsp fresh ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp sesame oil

Batter:

• 1/4 cup flour
• 1/4 cup cornstarch
• 1 tablespoon vegetable oil
• 1 Tbsp hot chili oil (optional)
• 1/3 cup water, or as needed

PREPARATION:

1. Partially freeze the beef to make it easier to cut.
2. If making homemade ginger juce, grate the ginger and squeeze out the juice until you have 2 tablespoons. Cut the partially frozen beef along the grain into thin strips the approximately length and width of matchsticks. Add the marinade ingredients and marinate the beef for 25 minutes.
3. In a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.
4. While the beef is marinating, prepare the vegetables and sauce. Cut the celery, red bell pepper, and carrot into thin strips.
5. To prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add a much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.
6. Heat the oil for deep-frying to 360 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. Remove with a slotted spoon and drain on paper towels.
7. Increase the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.
8. Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.
9. Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Stir in the sesame oil. Serve hot.

Technorati Tags : ginger+beef, recipe, beef, Calgary, Chinese