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I'll add a few every now and then if people are interested?
Barbecued Pork with Hoisin Sauce
Serves 4 - 6
Ingredients:
1-1/2 pound pork shoulder or butt
2 tablespoons rice wine
2 slices ginger root, about 1/4 inch thick
1 clove garlic, minced
1/2 teaspoon five-spice powder
5 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 teaspoons bean sauce
2-3 drops red food coloring
1 tablespoon honey
Directions:
Cut pork into pieces about 2 x 5-inch. Place pieces in baking
dish. Combine remaining ingredients except for honey in bowl
and mix together well. Pour marinade on top of pork. Let marinate
overnight. Then drain pork, reserving marinade. Add honey to
marinade and stir well.
Preheat oven to 350 degrees F. Fill a shallow roasting pan
with water and place on oven bottom. Place pork on a roasting
rack above water pan and roast for 30 minutes. Baste pork with
honey marinade then return to oven and roast for 15 more minutes.
Pork should be golden brown. Remove from oven and let cool.
When cool enough to handle, cut pork pieces into 1/4-inch
slices. Serve meat at room temperature.
Hot and Spicy Chicken
Ingredients:
4 tablespoon Oil
1 Scallion
2 Hot peppers -- or more
1 tablespoon Shredded ginger
1 tablespoon Sherry
2 tablespoon Light soy sauce
2 pound Fryer
1/2 cup Chicken broth
1 tablespoon Light soy sauce
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper -- or 2
1 tablespoon Cornstarch
Directions:
1. Cut chicken into bite-sized pieces, marinate 15-20 minutes
in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder. Mix chicken broth, soy sauce,
wine vinegar, sugar, salt and pepper.
4. Heat oil. Add scallion, and stir fry several seconds.
5. Add ginger, sherry, soy mixture and chicken to scallions
and hot pepper, and stir-fry for 1-2 minutes more.
6. Add chicken broth mixture, mix well. Cook over low heat
until chicken pieces are tender. Add cornstarch to thicken.
Sweet and Sour Vegetables
Serves 3 - 4, as part of a meal
Ingredients:
2 1/4 cups (approximately) frozen Oriental vegetables
1/4 cup pineapple chunks (reserve the juice)
Sauce:
3 tablespoons brown sugar
1 tablespoon rice vinegar
1/8 to 1/4 teaspoon salt
1/2 cup pineapple juice
1 tablespoon cornstarch
Directions:
Mix together the sauce ingredients in a small bowl.
Heat the wok and add oil. When oil is ready, add the
frozen vegetables. Stir-fry until tender but not overcooked.
Add pineapple chunks and sauce, giving sauce a quick re-stir.
Cook until thickened and serve hot.
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