"Sheldon" >, if that's their real name, wrote:
>Methinks you need to invest in a basic Chinese American cook book.
My favorite Chinese cookbook, which is scorned and sneered at by a few
people here, is Betty Crocker's Chinese Cookbook. There are two. The
second is called the New Chinese Cookbook. I like the first one best, but
I believe it's out of print. After loaning mine out and never getting it
back, I bought another copy on eBay. That one got lost when we moved, so I
bought another one on eBay. It's got a dark blue cover.
It's written by Leeann Chin, an immigrant from Canton, China. She owns a
string of restaurants in the St. Paul/Minneapolis area. Her stuff is
geared toward American cooks. Here's a copy of a post I made some time
back. Some are from the Betty Crocker book, others are collected from
other sources.
Beef and Broccoli
Chicken Fried Rice
Shrimp Rangoon
Egg Rolls
Pork and Tofu Stir-Fry
Potstickers
Almond Cookies
* Exported from MasterCook *
Beef and Broccoli (with variations)
Recipe By
amsel in dis Dress
Serving Size : 6 Preparation Time :0:00
Categories : beef main dishes
stir-fry vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
---Beef Prep----
1 pound beef flank
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon soy sauce
1/8 teaspoon white pepper
1 teaspoon ginger root -- finely minced
1 teaspoon garlic -- finely minced
---Vegetable Prep---
1 1/2 pounds broccoli
3 whole green onions -- with tops
---Cornstarch Mixture---
1/4 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cornstarch
---Cooking----
3 tablespoons vegetable oil
2 tablespoons vegetable oil
1/2 cup chicken broth
1. Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips
across grain into 1/8-inch slices. Toss beef, 1 tablespoon of oil, 1
teaspoon of cornstarch, sugar, soy sauce, white pepper, ginger, and garlic
in a glass or plastic bowl. Cover and refrigerate for 20 minutes or
longer.
2. Cut broccoli into florets; place into boiling water. Cover and blanche
for 1 minute; drain. Immediately rinse under cold running water; drain.
Cut green onions into thin slices at the white end, and 2-inch pieces at
the green end.
3. Combine 1/4 cup chicken broth, oyster sauce, and 2 tablespoons of
cornstarch in small bowl. Set aside.
4. Heat wok until 1 or 2 drops of water sizzle and dissipate when
sprinkled into wok. Add 3 tablespoons of oil, rotating wok to coat sides.
Add beef mixture and stir-fry until beef is browned, about 3 minutes.
Remove beef from wok.
5. Add 2 tablespoons oil to wok, rotating wok to coat sides. Add broccoli
and stir-fry for 1 minute. Stir in 1/2 cup chicken broth; heat to boiling.
Stir in beef and heat to boiling again. Stir in cornstarch mixture; cook
and stir until thickened, about 15 seconds. Garnish with green onions.
Cuisine:
"Chinese"
Source:
"adapted from a recipe in Betty Crocker's Chinese Cookbook"
Copyright:
"1991"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 295 Calories; 22g Fat (66.1%
calories from fat); 18g Protein; 8g Carbohydrate; 2g Dietary Fiber; 39mg
Cholesterol; 298mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1
Vegetable; 3 Fat.
NOTES : May replace beef with 1 pound lean pork loin.
Alternative vegetables:
Boy choy, cut on the diagonal; leaves roughly chopped (1 pound)
Green beans, cut into 1-inch pieces (1 pound)
Pea pods, ends and string removed (8 ounces)
Combination julienned carrots, red peppers, and onions
Additional vegetables:
mushrooms
water chestnuts
bamboo shoots
* Exported from MasterCook *
Chicken Fried Rice
Recipe By
amsel in dis Dress
Serving Size : 6 Preparation Time :0:00
Categories : chicken rice
side dishes stir-fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
---Rice Prep---
1 cup rice -- washed
1 cup water
---Chicken Prep---
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
dash white pepper
---Other Prep---
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
---Cooking---
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1 1/2 tablespoons soy sauce
dash white pepper
1/2 teaspoon sesame oil
1. Place raw rice in 2-quart saucepan. Add enough cold water to cover
rice. Wash rice by rubbing gently between fingers; drain. Repeat washing
rice until water is clear (5 to 6 times). Drain. Add 1 cup water; heat to
boiling. Cover tightly; reduce heat and simmer until liquid is absorbed,
about 20 minutes. Set aside.
2. Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and dash
of white pepper.
3. Prepare eggs, green onions, and bean sprouts for cooking. Set aside,
in separate bowls.
4. Heat wok until 1 or 2 drops of water sizzle and dissipate when
sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add
eggs; cook and stir until eggs are thickened throughout but still moist.
Remove eggs from wok.
5. Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and
stir-fry until meat turns white. Add rice and stir-fry for 1 minute. Stir
in soy sauce and a dash of white pepper. Add eggs, bean sprouts, then
green onions, continuously moving food in the wok for about 30 seconds.
Sprinkle with sesame oil, toss, and serve.
Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's Chinese Cookbook"
Copyright:
"1981"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 293 Calories; 13g Fat (41.6%
calories from fat); 15g Protein; 27g Carbohydrate; 1g Dietary Fiber; 93mg
Cholesterol; 311mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat.
NOTES : May substitute chicken with fresh or leftover diced pork, beef, or
shrimp.
Add-ins:
mushrooms
peas (fresh, frozen or pea pods)
carrots, finely diced
* Exported from MasterCook *
Shrimp Rangoon
Recipe By
amsel in dis Dress
Serving Size : 60 Preparation Time :0:00
Categories : appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
16 ounces cream cheese -- softened
4 ounces canned shrimp -- drained and chopped
3 whole green onions -- chopped
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
dash Tabasco sauce
1/2 teaspoon soy sauce
60 won-ton wrappers -- (12 ounce package)
In medium bowl, combine all ingredients except won ton wrappers and mix
until well blended.
Using a pastry brush, moisten edges of won ton wrapper with water. Place
scant teaspoon of filling in center of won ton wrapper. Fold in half to
form triangle, pressing edges to seal. Pull bottom corners across and
overlap slightly; moisten one corner and press to seal tips together.
Fry in deep fryer at 350 F, turning once, until golden brown on both sides
(about 4 minutes).
May be frozen until needed.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 52 Calories; 3g Fat (48.3% calories
from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve plain, or with seafood cocktail sauce.
* Exported from MasterCook *
Egg Rolls
Recipe By
amsel in dis Dress
Serving Size : 18 Preparation Time :0:00
Categories : appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
1/2 pound ground pork, lean
1/4 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
dash white pepper
8 cups water
2 1/2 pounds cabbage -- finely shredded
2 tablespoons vegetable oil
1/2 pound shrimp, cooked -- finely chopped
1/3 cup green onions -- finely chopped
1/2 teaspoon salt
1 teaspoon five-spice powder
18 egg roll wrappers
1 large egg -- beaten
vegetable oil
Mix pork, 1/4 tsp. salt, cornstarch, soy sauce, and white pepper. Cover
and refrigerate about 20 minutes.
Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain;
rinse cabbage in cold water until cold. Drain thoroughly; remove excess
water by squeezing cabbage. (A salad spinner works nicely for this, too)
Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat
sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink.
Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice
powder. Remove cabbage mixture from wok; cool.
Place 1/2 cup cabbage mixture slightly below the center of egg roll
wrapper. (Cover remaining wrappers with plastic wrap to keep the pliable.)
Fold corner of egg roll wrapper closest to filling over filling, tucking
the point under. Fold in and overlap the two side corners. Brush fourth
corner with egg; roll up to seal. Repeat with remaining egg roll wrappers.
(Cover filled egg rolls with plastic wrap to keep them from drying out.)
Heat two inches of vegetable oil in wok to 350F. Fry 4 or 5 egg rolls at a
time for 2-3 minutes or until golden brown, turning two or three times;
drain on paper towels.
Serve with hot mustard or sweet and sour sauce, if desired.
Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's 'New Chinese Cookbook' by Leeann Chin"
Copyright:
"1990"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 139 Calories; 3g Fat (16.4% calories
from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 38mg
Cholesterol; 328mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fat.
* Exported from MasterCook *
Pork and Tofu Stir-Fry
Recipe By
amsel in dis Dress
Serving Size : 4 Preparation Time :0:00
Categories : pork stir-fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
---Sauce---
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
1 1/2 tablespoons vegetable oil
1/2 pound ground pork -- (75% lean)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger
1 pound firm tofu -- prepared as directed below
1 cup frozen peas -- thawed
1 tablespoon cornstarch -- dissolved in...
2 tablespoons water
1 1/2 teaspoons sesame oil
3 tablespoons thinly sliced green onions
roughly chopped cashews -- for garnish
steamed rice -- as accompaniment
Prepare tofu:
Freeze block of tofu in its package. Thaw, and press liquid out by setting
a plate on the tofu, and a heavy can on the plate. Squeeze the tofu gently
to remove even more water. Cut tofu into 1/2-inch cubes.
Make sauce:
Stir together broth, bean paste, and soy sauce. Set aside.
Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2
tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up
lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no
longer pink. Add garlic and ginger and stir-fry over moderate heat until
very fragrant, about 2 minutes.
Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a simmer. Slide tofu and
peas into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring
gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil and 2 tablespoons green onion.
Stir once or twice, then serve sprinkled with remaining tablespoon green
onion and cashews.
Cuisine:
"Chinese"
Source:
"adapted from a recipe by Gourmet"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 341 Calories; 24g Fat (62.4%
calories from fat); 21g Protein; 11g Carbohydrate; 2g Dietary Fiber; 41mg
Cholesterol; 644mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0
Vegetable; 3 1/2 Fat.
* Exported from MasterCook *
Potstickers
Recipe By :Hag
Serving Size : 38 Preparation Time :0:00
Categories : appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
1 pound ground pork
1 cup cabbage -- finely shredded
1/2 cup green onion -- finely chopped
1/2 cup grated carrots
3 tablespoons fresh ginger -- fine minced
1 teaspoon MSG
1/2 teaspoon granulated garlic
2 tablespoons soy sauce
2 tablespoons oyster sauce
38 potsticker wrappers -- (12-oz. package)
chicken stock
---Sweet Dipping Sauce---
3 tablespoons sugar
3 tablespoons white vinegar
3 tablespoons soy sauce
shreds of ginger
---Salty Dipping Sauce---
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 cloves garlic -- minced
1/4 teaspoon lime juice
Mix all ingredients (except the potsticker wrappers and chicken stock)
thoroughly. Lay a potsticker wrapper on potsticker press. Brush the edges
with water. Place about 1 1/2 to 2 teaspoons of meat mixture into the
center of the wrapper. Crimp.
Heat a nonstick frying pan over medium-high heat. When hot, add about 2
teaspoons vegetable oil. Arrange potstickers in the pan. Fry until the
side is browned, about 1 minute. Flip the potsickers.
Add enough stock to come halfway up the sides of pot stickers. Cover and
simmer until stock is almost absorbed, about 10 minutes. Uncover and cook
until stock is completely absorbed and bottoms of pot stickers are crisp.
Sweet Dipping Sauce:
Mix well to dissolve completely. Refrigerate until serving.
Salty Dipping Sauce:
Mix well and let set over night, chilling before serving.
Cuisine:
"Chinese"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 67 Calories; 3g Fat (35.1% calories
from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg
Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Chicago Cook-In 2002
* Exported from MasterCook *
Almond Cookies
Recipe By
amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : cookies desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
3 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup shortening
2 teaspoons almond extract
1 egg -- slightly beaten
8 ounces blanched almonds
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking soda and salt. Cut in shortening. Stir in
almond extract and egg.
3. Knead until a soft dough is formed. Shape into balls the size of
walnuts.
4. Place on baking sheets and flatten slightly. Make a dent about 1/4 inch
deep in the center of each cookie and press an almond into the center.
5. Bake for about 12 minutes.
Cuisine:
"Chinese"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5358 Calories; 332g Fat (54.7%
calories from fat); 91g Protein; 528g Carbohydrate; 26g Dietary Fiber;
187mg Cholesterol; 1879mg Sodium. Exchanges: 21 1/2 Grain(Starch); 6 Lean
Meat; 62 1/2 Fat; 13 1/2 Other Carbohydrates.
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_