Chinese Food
At the home of: Karisa Stahle
Chinese Cheesecakes
From the kitchen of: Angela Rivers
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 Tbsp cinnamon
Heat 1-inch of canola oil in large saute pan to 325. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whisk, until thoroughly blended. Beat egg and milk together. Place 1 tablespoon of cheese mix in center back of egg roll skin and place 4 to 6 raspberries (or 1-2 tsps of raspberry sauce) in the center of cheese mixture. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries (or raspberry sauce), if desired.
Lettuce-wrapped Chicken
From the kitchen of: Stacy Hart
*Ingredients:*
1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water until soft, remove stems and
chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil
*Marinate:*
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head
*Hoisin-Ponzu Dipping Sauce:*
3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)
*Sweet Chili Sauce:*
4 tablespoons Mae Ploy sweet chili sauce
Some cilantro leaves (chopped)
1/2 tablespoon lime juice
*Method:*
Mix the ground chicken meat, chopped mushrooms and water chestnuts with all
the marinate ingredients. Set aside for 15 minutes.
Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil.
Saute the garlic until light brown and then add the chicken. Stir-fry the
ground chicken and break up the lumps so they form nice small pieces.
Continue to stir-fry until the chicken is cooked. Dish out and set aside.
Carefully peel off the lettuce leaves from the iceberg lettuce head. Be
careful not to break the leaves. Scoop up a big spoonsful of chicken and
place it in the middle of a lettuce leaf. Wrap it up and dip into the
hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you
can add the sauce on top of the chicken before eating.
Broccoli Beef
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes. Prepare the sauce: Stir together the sauce ingredients in a small bowl. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 Tbsp cinnamon
Heat 1-inch of canola oil in large saute pan to 325. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whisk, until thoroughly blended. Beat egg and milk together. Place 1 tablespoon of cheese mix in center back of egg roll skin and place 4 to 6 raspberries (or 1-2 tsps of raspberry sauce) in the center of cheese mixture. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries (or raspberry sauce), if desired.
Lettuce-wrapped Chicken
From the kitchen of: Stacy Hart
*Ingredients:*
1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water until soft, remove stems and
chopped finely)3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil
*Marinate:*
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head
*Hoisin-Ponzu Dipping Sauce:*
3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)
*Sweet Chili Sauce:*
4 tablespoons Mae Ploy sweet chili sauce
Some cilantro leaves (chopped)
1/2 tablespoon lime juice
*Method:*
Mix the ground chicken meat, chopped mushrooms and water chestnuts with all
the marinate ingredients. Set aside for 15 minutes.
Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil.
Saute the garlic until light brown and then add the chicken. Stir-fry the
ground chicken and break up the lumps so they form nice small pieces.
Continue to stir-fry until the chicken is cooked. Dish out and set aside.
Carefully peel off the lettuce leaves from the iceberg lettuce head. Be
careful not to break the leaves. Scoop up a big spoonsful of chicken and
place it in the middle of a lettuce leaf. Wrap it up and dip into the
hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you
can add the sauce on top of the chicken before eating.
Broccoli Beef
From the kitchen of: Becky McKenna
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes. Prepare the sauce: Stir together the sauce ingredients in a small bowl. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds
Longevity Noodles
From the kitchen of: Karisa Stahle
8 oz angel hair pasta
1/4 cup vegetable stock
1 Tbsp tamari or soy sauce
1/2 tsp toasted dark sesame oil
1 Tbsp peanut oil
1 Tbsp finely chopped fresh ginger
1 large garlic clove
2 cups thinly sliced cabbage
1 cup fresh bean sprouts
1/2 cup crushed peanuts
cilantro
Cook noodles in boiling salted water until al dente. Drain and rinse in cold water. Drain completely. Whisk veg stock with tamari and sesame oil and set aside. Warm wok or skillet on high heat. Add peanut oil and swirl to coat pan. Add garlic and cook approx 15 seconds. Add cabbage and toss. Add sprouts and cook until wilted approx 1 minute. Add oil mixture and bring to boil. Add noodles and stir to combine. Add ginger. Can add cilantro and more soy sauce/sesame oil to taste. Can also add cayenne pepper. Add peanuts just before serving.
Teriyaki Chicken
From the kitchen of: Shana Hart
1/2 cup soy sauce
2 tsp dark sesame oil
2 oranges, juiced
2 Tbsp honey
2 Tbsp ginger
1/2 cup chopped scallions
2 tsp minced garlic
2 tsp toasted sesame seeds
Chicken breast, cubed
Combine all ingredients above and stir. Refrigerate 2 hour. Seperate some out for the sauce prior to adding the chicken. Marinate chicken for 2 hours and then fry in wok with oil.
Orange Chicken
From the kitchen of: Becky Maher
2 lbs boneless skinless chicken breast,cubed
1 1/2 cups flour
1 beaten egg
1/4 tsp salt
1/4 tsp pepper
Sauce:
1 1/2 cups water
2 Tbsp Orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1 Tbsp orange zest
1 cup brown sugar
1/2 tsp minced ginger
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/4 tsp red pepper flakes
3 Tbsp corn starch
1/4 cup cold water
Combine flour/salt/pepper. Coat chicken with beaten egg. Mix with flour. Deep fry at medium heat (375) in wok/deep fryer in peanut oil, 2 minutes each side. In large sauce pan combine water/juices/vinegar/soy sauce and blend for a few minutes over medium heat. Stir in rest of ingredients through green onion. Bring to boil. Combine corn starch and water, pour into orange sauce while stirring. Add onions and flakes.
Pork Potstickers
From the kitchen of: Tiffany Pringle
1/2 cup finely chopped bok choy leaves
1/2 cup finely chopped Napa cabbage
1/4 cup finely chopped green onion
1 lb ground pork
2 tsp soy sauce
2 tsp rice vinegar
1 tsp sesame oil
Dash of white pepper
48 wonton wrappers
1 Tbsp corn starch
2 Tbsp water or egg white
1 cup of water as needed
Combine all ingredients up to wrappers in large bowl using fingers. Fill wrapper w/ heaping tsp of filling. Moisten edges with egg white and seal together. Crimp all around so sealed and can sit up. Heat wok or nonstick skillet at med/high heat. Add 1 Tbsp of oil. Add 10-12 potstickers and cook 2-3 minutes until bottom browned. Add 1/3 cup water and cover until all water absorbed, about 5 minutes. Repeat until done.
Sauce:
6 Tbsp soy sauce
3 Tbsp rice vinegar
1 tsp hot chili oil
1/2 tsp sugar
1 clove garlic, minced
1 tsp ginger, minced
