CHINESE FOOD RECIPES
Here’s what we must cook during Chinese New Year :
Fried foods (symbolizing gold and prosperity); noodles (long life); whole fish (togetherness and abundance); pot- sticker dumplings; sweet rice dumplings; lotus seeds.
1 pound boneless beef top sirloin
1 tablespoon cornstarch
1-1/2 tablespoons Kikkoman Soy Sauce
- 1 tablespoon dry sherry
- 2 teaspoons Kikkoman Hoisin Sauce
- 3 tablespoons vegetable oil
2 bunches green onions, cut into 1-1/2-inch lengths, separating whites from tops, divided
2 cloves garlic, minced
1 teaspoon minced fresh ginger 1/2 teaspoon crushed red pepper Mongolian Sauce*
1 teaspoon sesame seed, toasted
Cut beef across grain into thin strips. Combine next 4 ingredients; stir in beef. Let stand 15 minutes. Stir-fry half of beef in 1 tablespoons hot oil in wok or large skillet over high heat 1 minute; remove. Repeat cooking procedure with remaining beef and 1 tablespoons oil; remove. Heat remaining 1 tablespoon oil in same pan. Add whites of green onions, garlic, ginger and red pepper; stir-fry 1 minute. Stir in green onion tops. Add beef and Mongolian Sauce. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seed before serving.
Mongolian Sauce: Combine 1/3 cup water, 1 tablespoon sugar, 1/2 teaspoon cornstarch, 2-1/2 tablespoons Kikkoman Soy Sauce, 1 tablespoon dry sherry and 1 teaspoon Kikkoman Hoisin Sauce.
Makes 4 servings
Classic Fried Rice
6 strips bacon, cut into 1/2-inch pieces 1 egg, beaten
8 green onions and tops, sliced
4 cups cold, cooked rice
1 tablespoon minced garlic
3 tablespoons Kikkoman Soy Sauce
Cook bacon in a large skillet over medium heat until crisp. Move bacon to the side of the pan; add egg and scramble. Move egg over and add onions to the skillet; sauté for about 1 minute. Stir in rice, garlic and soy sauce. Toss until mixture is well blended and heated through.
Chicken and Vegetable Chow Mein
1/4 pound spaghetti
3/4 pound boneless, skinless chicken thighs, cut into thin strips
1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
4 teaspoons Kikkoman Soy Sauce, divided 2 tablespoons vegetable oil, divided
1 small carrot, julienned
2 stalks celery, cut diagonally into thin slices 1/2 onion, thinly sliced
3 cloves garlic, minced
1/4 pound bean sprouts 1/4 teaspoon black pepper
1 teaspoon Asian sesame oil
Cook pasta according to package directions; drain, rinse and drain thoroughly. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 Tbsp. oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 tsp. soy sauce and pepper. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.