Ingredients:

• 1 1/2lb rump steak in one piece
• 4 tbsp  vinegar
• 2 tbsp sugar
• 2 tsp soy sauce
• 1/2 tsp freshly ground pepper
• 1/2 tsp whole cloves
• 1 tsp ground cinnamon
• 1 bay leaf, crushed
• 225 gm cooked long-grain rice
• 1 tsp chopped fresh parsley
• pinch of salt
• 2 tbsp peanut oil
• 2 tbsp lard
• 1 onion, sliced

Method:

• Put the steak into a large bowl.
• Bring the vinegar, sugar, soy sauce, pepper, cloves, cinnamon and bay leaf to the boil in a pan then leave to cool.
• Pour over the steak, cover and leave to marinate in the refrigerator overnight, turning occasionally.
• Mix the rice, parsley, salt and oil.
• Drain the beef and spread the mixture over the steak, roll up and tie securely with string.
• Melt the lard, add the onion and steak and fry until browned on all sides.
• Pour in enough water almost to cover the steak, cover and simmer for 1 1/2 hours or until the meat is tender.
• Chinese Beef is ready to serve.
• Enjoy!

Tags: beef, Chinese Recipes, recipe, spicy

Ingredients:

• 500gm boneless chicken, thinly sliced
• 2 tbsp shortening
• 1 tsp salt
• 2 tbsp soy sauce
• 2/3 cup water
• 1 tsp cornstarch
• 1/2 cup celery, chopped
• 1/2 cup chopped onion
• 1/2 lb bean sprouts
• 1/2 lb chinese cabbage

Method:

• Heat shortening in pan until very hot; add chicken and salt.
• Saute for 2 minutes.
• To this add 1 teaspoon soy sauce; add vegetables.
• Stir and cook for 3 minutes.
• Add 1/3 cup water; cover and cook for 3 minutes.
• Now make your gravy by mixing 1 tsp cornstarch and 1 tbsp soy sauce to remainder of water; add to chop suey and stir until gravy reaches desired consistency.
• Chicken Chop Suey is ready to serve.
• Serve with steaming hot rice.
• Enjoy!

Tags: chicken, Chinese Recipes, recipe

Ingredients:

• 1 tbsp oil
• 2 cups cooked chicken, cut julienne
• 6 Chinese dried black mushrooms, soaked cut julienne
• 1/2 cup bamboo shoots, cut julienne
• 1 cup mung bean sprouts
• 1 small carrot, shredded
• 1-1/2 cups Chinese or regular green cabbage, shredded
• 2 scallions, shredded
• 1/4 cup chicken broth
• 2 tbsp oyster sauce
• 2 tsp sugar
• 2 tsp cornflour
• 1 package spring roll wrappers, thawed if frozen
• 1 egg, beaten
• 4 cups oil for deep-frying
• plum sauce for dipping

Method:

For Filling:

• Heat oil in a wok.
• Add meat and stir-fry briefly.
• Add vegetables and stir-fry about 2 minutes.
• Combine chicken broth, oyster sauce, sugar, and cornstarch.
• Add to wok and stir-fry until sauce thickens.
• Let filling cool before filling spring rolls.

For Preparing Spring rolls:

• Position one wrapper like a diamond with one point facing you.
• Place about 2 tbsp of filling in a log shape across the bottom about 2″ from the lowest corner.
• Fold the bottom corner up over the filling and tuck it behind the filling.
• Roll the packet up once to enclose the filling securely.
• Moisten the three remaining corners of the wrapper with beaten egg.
• Fold the left and right corners to the center and press down firmly to seal, forming an envelope.
• Finish rolling up, sealing the top corner.
• Repeat with remaining packets.

For Frying:

• In a deep-fryer or wok, heat 4 cups of oil to 360 -375 degrees F. Deep-fry spring rolls a few at a time, until crisp and golden.
• Drain on paper towels.
• Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip.
• Enjoy!

Tags: appetizers, Chinese Recipes

Ingredients:

• 1/4 pound vermicelli
• 2 tbsp cornstarch
• 1/4 cup water
• 1/2 pound ground chicken
• 1 tsp salt
• 1/4 tsp pepper
• 4 tbsp oil
• 6 cups chicken broth
• 2 tbsp soy sauce
• 3 scallions, cut in 1/2-inch pieces

Method:

• Break the noodles in 2-inch lengths.
• Cover with boiling water and let soak 5 minutes; drain well.
• Mix together the cornstarch and water.
• Mix the pork, salt, pepper, and cornstarch mixture.
• Shape into walnut-size balls.
• Fry in hot oil until browned on all sides.
• Bring the broth to a boil; add the noodles and cook 5 minutes.
• Carefully drop the meat balls into the broth and cook 5 minutes.
• Stir in the soy sauce and scallions.
• Cook 3 minutes.
• Vermicelli meat ball soup is ready to serve.
• Enjoy!

Tags: Chinese Recipes, soups and stews recipe

Ingredients:

• Tofu (200g)
• Ginger (3 slices)
• Chopped garlic (1 tablespoon)
• Green onion (1 stalk)
• Red bell pepper (½ unit)
• Dry chili pepper (3 units)
• Corn starch (2 tablespoons)
• Olive oil (3 tablespoons)

Sauce Ingredients:

• Rice wine (1 tablespoon)
• Sugar (1 tablespoon)
• Soya sauce (2 tablespoons)
• White pepper (¼ teaspoon)
• White vinegar (1½ tablespoons)
• Water (¼ cup)
• Cornstarch (½ teaspoon)

Method:

• Wash, drain and cut green onion into 4 cm sections.
• Wash, drain and cut red bell pepper into 1-cm strips.
• Chop dried chili peppers into small pieces.
• Cut tofu into 5x3x2 cm pieces and cover them with a thin layer of cornstarch.
• Slightly fry tofu in oil until golden.
• Mix sauce ingredients together and set aside.
• Pre-heat 1 tablespoon of oil in a wok over high temperature, stir fry chopped dried chili peppers, garlic, ginger and green onion until sizzling.
• Change to low temperature, put in red bell pepper, quickly remix sauce and add it in.
• Add in tofu, cook until tofu is tasty and sauce is thick.

Tags: Chinese Recipes