Recipe Talk

i hav been trying to find a recipe for gravy just like what you would buy from a chinese takeaway but as of yet i have had no sucess.

BEEF CANTONESE

1 1/2 lb. beef flank steak
1/2 c. soy sauce
2 tbsp. dry sherry
1 tbsp. corn starch
1 tbsp. sugar
5 tbsp. oil
1 lg. box sliced fresh mushrooms
2 bunches chopped green onions
2 thin slices fresh ginger root, finely chopped or 1/4 tsp. ground ginger
1 tbsp. brown gravy sauce
2 pkg. (6 oz.) frozen Chinese pea pods

Slice beef across the grain into thin strips 2 inches long (slicing is easier if meat is partially frozen). Combine soy sauce, sherry, corn starch, sugar and 1 tablespoon oil; mix with beef. Let stand at least 30 minutes.
In wok or skillet heat 2 tablespoons oil. Add beef and cook over high heat, stirring constantly, 2 minutes or until beef loses its red color.

Remove meat from pan. Heat remaining 2 tablespoons oil. Add mushrooms, green onions and ginger, cook, stirring constantly, about 1 minute or until done.

Stir in beef, brown gravy and pea pods. Cook, stirring, until thoroughly hot. Serve over chow mein noodles.

BASIC CHINESE GRAVY

1 c. chicken bouillon
1 tsp. sugar
2 tbsp. soy sauce
1/4 tsp. monosodium glutamate
1 tbsp. cornstarch
2 tbsp. cold water
1 tsp. sesame oil
1/2 tsp. salt
1/8 tsp. pepper

Pour bouillon in a small saucepan and heat to boiling. Add sugar, soy sauce and MSG. Blend cornstarch and water; stir the mixture into bouillon and cook, stirring constantly until thickened. Add the remaining ingredients and stir well. Makes about 1 cup.

CHINESE BROWN GRAVY

6 tbsp. meat drippings
6 tbsp. flour
2 tbsp. soy sauce
1 1/2 c. hot water
1 tsp. brown gravy sauce
1 tsp. salt
Dash of pepper
1/2 c. cold water

Melt fat, blend in flour, add sauces and seasonings. Add cold water. Mix thoroughly. Stir in hot water. Cook until smooth and thickened, stirring constantly. Serve with egg foo young.

GOLDEN GATE CHOW MEIN

1 lb. lean pork steak cut in strips
1 c. sliced celery
1/2 c. chopped onion
3 tbsp. soy sauce
1 tsp. MSG
2 c. beef broth
3 tbsp. cornstarch
1 can sliced mushrooms (drain & save liquid)
1 can bean sprouts
1 can Chinese vegetables
1 tbsp. brown gravy sauce

Cut meat in strips and brown in oil. Stir in celery, onion, soy sauce and MSG and beef broth and simmer 30 minutes. Blend in cornstarch mixed with mushroom liquid. Add mushrooms and vegetables and gravy. Keep to boiling point for 1 minute while you stir. Serve over rice or Chinese noodles.

Title: Chinese Duck Sauce
Yield: 1 Servings

Ingredients

1 lb plums halved and pitted
1 lb apricots halved and pitted
1 1/4 c cider vinegar
3/4 c water

Instructions

Combine and cook over moderate heat for 5 minutes. Reduce heat and
simmer uncovered for 15 minutes.

1 cup cider vinegar 1 cup firmly packed brown sugar 1 cup white sugar
1/2 cup lemon juice

Combine and boil for 10 minutes.

1/4 cup chopped ginger 1 small onion sliced 1 (or more) serrano,
seeded and chopped 2 small garlic cloves sliced 4 teaspoons salt 1
tablespoon mustard seed toasted 1 cinammon stick

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinammon. Puree in food processor. Return to kettle and simmer
until thick. Transfer to sterilized mason jar, cap loosly and let
cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2
pints.

Title: Chinese Sauce
Yield: 1

Ingredients

1 soy sauce
1 rice wine vinegar
1 ginger; chopped fine
1 garlic; small amt. chopped f
1 scallion; chop crosswise,
-not
1 hot chili oil; or
-chili/garlic sauc

Instructions

The sauce that my Chinese friend showed me to make contained these
ingredients. You can play with the ingredients to get the taste and
consistency you want. Use more soysauce than vinegar. You can also put
in a bit of sesame oil if you like. Ming told me she never makes it the
same way twice, and from experience, I see what she means. But it always
tasts good!

Chinese Barbecue Sauce
Yield: 1 Servings

Ingredients

3/4 c catsup
1/2 c brown sugar
3 tb soy sauce
1 tb ground ginger
1 tb liquid smoke
2 cloves garlic, minced

Instructions

Combine all ingredients and heat until sugar is dissolved and bubbly.

Gravy for Egg Omelettes

1 cup Meat stock
Salt
2 tbl Corn starch, dissolved in
1/4 cup Water
Soya sauce
MSG, (opt)

Method :
Heat meat stock in a small pot. Add salt, soya sauce until desired flavor and color is achieved. (Usually medium brown color is favored). Mix up the corn starch thoroughly in 1/4 cup water, add to the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.

Pork Seasonings:

1 teaspoon soy sauce

1 teaspoon oyster sauce

salt and pepper to taste

a bit (less than 1 teaspoon) cornstarch (corn flour)

Gravy Mixture:

4 tablespoons water

1 tablespoon cornstarch

1/2 teaspoon soy sauce

2 teaspoons oyster sauce

salt, pepper, accent (if desired) to taste

2 tablespoons cornstarch mixed with 2 teaspoons cold water

Add the gravy, pushing the vegetables up against the sides of the wok to form a "well" in the middle for the gravy, and stir to thicken. Mix thoroughly.

Beef Sate with Spicy Szechwan Sauce

Posted by Darlene at recipegoldmine.com 1/15/2002 8:42 pm

3/4 pound trimmed New York of filet steak

Cut the steak into 24, 3 x 1-inch strips, each weighing about 1/2 ounce. Using 24, 6-inch bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.

Pour marinade over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.

Preheat the grill or broiler while the steak is marinating.

Arrange the skewers of steak on the grill or under the broiler* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds on each side. Bring your broiler tray directly under the flame for best results.

Presentation: Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately. Makes 24 skewers

Marinade

1/2 cup soy sauce

1 tablespoon honey

1 teaspoon chili flakes

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

In a small bowl, combine all the marinade ingredients.

Szechwan Sauce

6 tablespoons (3 ounces) unsalted butter

2 blanched garlic cloves, chopped fine (about 1 tablespoon)

1 green onion, chopped fine

1 cup chicken stock

1/4 cup soy sauce

1 teaspoon chili flakes

In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and sauté over medium-high until soft, about 2 minutes.

Pour in the stock, soy sauce, and chili pepper flakes, and cook 1 or 2 minutes longer.

Strain into a clean pan and whisk in the remaining 4 tablespoons butter.

Serve warm.

Curried Beef

Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:27 am

14 ounce (400g) lean boneless beef

2 teaspoons rice wine

3 cups (750ml ) vegetable oil for deep-frying;

uses about 2 1/2 oz (75cml)

2 ounces (60ml ) clear stock

2 tablespoons curry oil

1/4 teaspoon salt, or to taste

1/4 teaspoon ginger, chopped

1/2 teaspoon sugar

1/4 teaspoon garlic, chopped

1 teaspoon cornstarch (cornflour) dissolved in 1 teaspoon water

1/4 teaspoon onion, chopped

1/4 teaspoon hot red chile pepper, chopped

Cut beef into 1-inch square chunks.

Heat the oil in a wok over low heat to very hot, 350 degrees F (180 degrees C). Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.

Pour the oil out of the wok, leaving a thin film on the bottom. Reheat until a haze appears on the oil surface. Add the curry oil, ginger, garlic, onion, chili pepper, rice wine, stock, salt, MSG (optional) and sugar. Stir the cornstarch to blend and add. Add the beef, stir-fry for 2 minutes, or until the sauce is thickened. Sprinkle with sesame oil and serve.

Harvey Moy's Shrimp Subgum Chop Suey
Source: Harvey Moy's Chinese & American Restaurant - N89-W16754 Appleton Avenue, Menomonee Falls, Wisconsin

6 tablespoons corn oil or peanut oil

1 1/4 teaspoons salt

2 pounds uncooked shrimp, peeled, deveined

8 cups Napa cabbage (diced stalks only, no leaves)

1 medium green bell pepper, cored, diced

1/2 red bell pepper, diced

3 ribs celery hearts, diced

1/2 cup sliced water chestnuts

1/2 cup bamboo shoots or 1 package (about

8 ounces) sliced mushrooms

6 cups chicken broth (divided)

4 tablespoons granulated sugar

4 tablespoons sesame oil

1/2 cup cornstarch mixed with 3/4 cup warm water

1/2 to 3/4 pound sliced roasted almonds (optional)

Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok. Immediately add salt, then shrimp and stir-fry 30 seconds. Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy. If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice.

Makes 6 servings.

CHINESE VEGETABLES AND CHICKEN

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2 1/2 c. cooked chunks of
boned breast of chicken
(about 3 medium-sized
breasts)

3/4 lb. bean sprouts

1/2 medium Chinese cabbage,

shredded

2 large onions, cut into

chunks

4 to 5 stems of celery (in

2-inches diagonally), cut

into chunks

2 large green peppers, cut in

strips

1/2 lb. Chinese pea pods

(remove outer "string" from

pods)

1 c. sliced mushrooms

1/2 c. canned bamboo shoots,

drained (save liquid for

sauce, if needed)

2/3 c. sliced water chestnuts,

drained (save liquid for

sauce if needed)

1/3 c. fresh pineapple chunks

Sauce:

3 c. fat-free chicken broth

1 1/2 Tbsp. undiluted frozen

apple juice or unfrozen

2 to 3 Tbsp. soy sauce

2 to 3 Tbsp. cornstarch

1/4 tsp. garlic powder or more

to taste

1 Tbsp. grated fresh ginger

Bring 2 cups of the chicken broth to a boil. Add the
onions, celery and bok choy. Cook quickly over a high flame,
stirring continuously, until the vegetables are partly cooked,
though, still crisp. Add the Chinese cabbage, pea pods, green
peppers and mushrooms. Continue to cook quickly, stirring
frequently for a few more minutes.
Sauce: Make a paste of the cornstarch, garlic powder,
ginger, apple juice and soy sauce with a few tablespoons of the
chicken broth. Stir the paste into the cooking vegetables.
Continue stirring until the mixture thickens. Add bean
sprouts, water chestnuts, bamboo shoots and cut-up chicken; add
to the vegetables. Cook and stir the mixture a few more
minutes. If the sauce becomes too thick, thin it with the
broth liquid. If thicker sauce is desired, prepare more of the
paste mixture. Stir in fresh pineapple chunks just before
serving. Serves 8.

CHINESE SOY SAUCE CHICKEN

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1 large fryer (3 1/2 lb. or
more)

3/4 c. soy sauce

2 Tbsp. rice vinegar

6 Tbsp. sugar

3 slices fresh ginger root

1 clove garlic

3 Tbsp. white wine or sherry

Rinse and clean chicken. Pat dry with towel. Combine
all ingredients for sauce in a large bowl. Place chicken in
bowl and marinate for several hours (2 or more).
In a large pot or wok, add the chicken and sauce; bring
to a simmering boil. Cook on low heat for 25 minutes on each
side in a covered pot. Remove from heat; cut up into serving
pieces. Heat sauce and serve on the side to accompany chicken
or pour over chicken. Garnish with Chinese parsley or on a bed
of Chinese greens (bok choy, choy sum or Chinese broccoli).
Serves 6 to 8.

CHINESE WINGS-CHINESE STYLE

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12 chicken wings

2 Tbsp. soy sauce

1/2 c. white Karo

1 Tbsp. brown sugar

1/4 c. vinegar

2 Tbsp. ketchup

pineapple if desired

Cut wings apart. Brown in butter. Mix soy sauce, Karo,
brown sugar, vinegar, ketchup and pineapple if desired together
and cook down to make thick syrup. Pour over chicken wings and
bake at 350 degrees until wings are tender.

Chinese Roast Chicken with Gravy

Submitted by: Lisamarie

Rated: 4 out of 5 by 39 members Prep Time: 15 Minutes

Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes

Yields: 5 servings

"This is something my mother cooked for me when I was a kid and I still love it. It is a simple roast chicken with sesame seed oil and soy sauce. Serve it with cut-up hard boiled eggs and green onions over rice, if desired."

INGREDIENTS:

1 (4 pound) whole chicken

3/4 cup soy sauce

1/3 cup sesame oil 1 cup chicken stock

1/8 cup cornstarch

1/4 cup water

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour.
3. Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm.
4. To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.