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CHINESE CUISINE   By Sheilah Kaufman

About 30 years ago I won a Chinese Cooking Contest with a simple dish I called Chinese Walnut Chicken. How far my oriental cooking has come…along the years I discovered the many different cuisines of China…dishes from mild to spicy, and a wonderful diversity of dishes to serve to family and friends that were healthy, colorful, and delicious.

Recently I acquired a copy of Chinese Cuisine Made Simple by Dorothy Huang which brought back memories of my first forays into Chinese cooking. As a renowned cooking teacher in Houston, Dorothy has taught thousands of people to embrace Chinese Cooking in their own homes. Chinese Cuisine Made Simple is filled with mouth-watering recipes and beautiful color photos. The recipes are easy to prepare, the instructions simple, and healthy delicious results are guaranteed.

Dorothy's book is available at Amazon.com and Barnes & Noble. Or You may order by email (chinesecuisinedh@aol.com) , fax (281-496-7688), or phone (281-493-0885).

Ginger Crab Salad (Serves 4 to 6)

Since we have access to the BEST crab meat, this is a must to try.

 

  • Salad Dressing
    • 1/2 tablespoon minced ginger
    • 1 tablespoon sugar
    • 1 tablespoon sesame oil
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 3 tablespoons rice vinegar
  • 4 cups mixed salad greens
  • 1 pound lump crabmeat
  • ½ cup shredded carrot
  • 1cup cilantro leaves
  • ½ cup pickled ginger, shredded
  • ¼ cup chopped peanuts
  • Salt & pepper to taste

1. Combine salad dressing ingredients in a jar. Shake well before using.

2. Mix salad greens, crabmeat, carrot, cilantro and pickled ginger in a mixing bowl. Toss with dressing. Transfer to a serving platter. Sprinkle peanuts on top, and serve. Salt & pepper to taste.

Szechwan Eggplant (Serves 4)

  • 1 ½ pounds Chinese eggplant
  • Seasoning sauce:
    • 1 tablespoon sugar
    • 2 teaspoons cornstarch
    • 2 tablespoons chicken broth
    • 2 tablespoons hot bean sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon dark soy sauce
    • 1 tablespoon dry sherry
    • 1 tablespoon cider vinegar
    • 1 tablespoon sesame oil
  • 3 tablespoons cooking oil
  • 1 teaspoon minced ginger
  • 2 teaspoons chopped garlic
  • ¼ pound lean ground pork
  • ¼ teaspoon salt
  • 3/4 cup chicken broth
  • 2 green onions, chopped

To Prepare Ahead:

1. Rinse the eggplant. If they are small, the peel will be tender and you do not have to peel them; if they are large with tough skin, peel them first. Cut eggplant into 1 inch x 2 inch slices; ¼ inch thick.

2. Mix seasoning sauce ingredients in a small bowl.

To Cook:

1. Heat 3 tablespoons cooking oil in a wok over high heat. Add ginger, garlic, and ground pork; stir-fry for 1 minute.

2. Add eggplant and salt, stirring constantly for 1 minute. Add chicken broth, turn heat to medium-low, cover, and cook for 5 to 7 minutes.

3. Add seasoning sauce and chopped green onions; stir until thickened and serve.


Tip:
· The traditional way of preparing this dish is to deep-fry the eggplant first. I find it quite greasy. This is the low-fat version. It can be cooked ahead and tastes delicious when reheated. 

Stir-fried Chicken with Vegetables (Serves 2 to 4) 

  • ½ pound chicken breast, boneless, and skinless
  • Marinade for chicken:
    • 2 teaspoons cornstarch
    • 1 tablespoon soy sauce
    • 1 tablespoon dry sherry
  • 1 red or yellow bell pepper
  • 1/4 pound snow peas
  • 1 cup sliced water chestnuts
  • Seasoning sauce:
    • 1 teaspoon cornstarch
    • 3 tablespoons water
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
  • 3 tablespoons cooking oil
  • ¼ teaspoon salt
  • 1 tablespoon chopped garlic

To Prepare Ahead:

1. Cut chicken breast lengthwise in half. Slice across the grain into 1/8-inch pieces. Add marinade to chicken. Toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.

2. Cut bell pepper into thin strips. String snow peas. Drain water chestnuts.

3. Combine seasoning sauce ingredients in a bowl. Mix well.

To Cook:

1. Heat 1 tablespoon oil in a wok over high heat. Add bell pepper, snow peas, water chestnuts and salt. Stir-fry for 2 minutes. Remove to a plate.

2. Rinse and dry the wok. Heat the remaining 2 tablespoons oil. Add chopped garlic and chicken. Stir-fry for 1 to 2 minutes, or until chicken turns white.

3. Return bell pepper, snow peas and water chestnuts to the wok. Pour in sauce. Stir until thickened and serve.

Almond Cookies (Yields 3 dozen)

  • 1 ¼ cups shortening or butter, at room temperature
  • 1 cup granulated sugar
  • 1 ½ teaspoons almond extract
  • 1 egg
  • Dry ingredients:
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
  • 36 whole blanched almonds
  • Egg mixture:
    • 1 whole egg

    • 1 egg yolk

To Prepare Ahead:

1. Mix shortening, sugar, almond extract, and 1 whole egg in a large mixing bowl until well blended.

2. Combine dry ingredients and add to creamed mixture. Mix with your fingers until a dough forms.

3. Roll dough into 1-inch balls. Place them on an un-greased cookie sheet about 2 inches apart. Place an almond in the center of each ball. Press down gently but firmly. Brush each ball with beaten egg mixture.

To Cook:

1. Preheat oven to 350 °F.

2. Bake for 12 to 15 minutes or until lightly brown. Cool for 10 minutes and removed from cookie sheet with a spatula.


Tip;
· Almond cookies will keep for a week in an airtight container or for months in the freezer.

 

 
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