Szechwan Eggplant and Tofu (Chinese Recipe)

3 tb Soy sauce
2 tb Minced garlic
1/4 c Dry sherry or Chinese rice
1 tb Minced fresh ginger
-wine 1/4
ts Black pepper
1 tb White or brown sugar
Cayenne pepper to taste
1 tb Cider vinegar
3 Cakes firm tofu, cut into
3 tb Cornstarch
-strips
2 tb Peanut oil
8 Scallions: greens minced,
1 md Onion, thinly sliced
-whites in strips, keep
1 lg Eggplant, cut into strips,
-separate
-thinly 1
bn Cilantro, minced (optional)
3/4 ts Salt

SZECHWAN EGGPLANT & TOFU SAUCE: Combine soy sauce, vinegar, sherry, Sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside. Heat a large Wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the Sauce is thickened. Remove from the heat & serve over Rice topped with scallion greens & cilantro. Serves 4.

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Chinese Chicken Fried Rice

1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

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Cashew Chicken (Free Chinese Recipe)

3 Chicken breasts *
1/4 c Soy sauce
1/2 lb Chinese pea pods
2 tb Corn starch
1/2 lb Mushrooms
1/2 ts Sugar
4 Green onions
1/2 ts Salt
2 c Bamboo shoots, drained
4 tb Salad oil
1 c Chicken broth **
1 pk Cashew nuts (about 4-oz)

* Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in Skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry Chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy Sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

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Chinese Hot Pot - Free Chinese New Year Recipe
Site: freeweeklyrecipes.com/ChineseHotPot.html
Free weekly recipes. Complete menus, free cooking articles and more. Wilton products available here.

Egg Rolls - Free Chinese Recipe
Site: freeweeklyrecipes.com/EggRolls.html
Chinese cuisine. From Wikipedia, the free encyclopedia.

Chinese cuisine - Wikipedia, the free encyclopedia
Site: en.wikipedia.org/wiki/Chinese_cuisine