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Recipes

RcpCardCrisp Fried Duck
RcpCardCrispy Almond Roasted Chicken
RcpCardCrispy Skin Duck
RcpCardEasy Fried Rice
RcpCardEgg Flower Soup
RcpCardEgg Fu Yung
RcpCardEgg Rolls
RcpCardFoil Wrapped Chicken
RcpCardFon Yun Dark Sauce
RcpCardFon Yun Egg Fu Yong
RcpCardFon Yun Wonton
RcpCardFresh Plum Sauce
RcpCardGinger Batter for Prawns
RcpCardGinger Bbq Ribs
RcpCardGinger Beef
RcpCardGinger Dipping Sauce
RcpCardGingered Fish
RcpCardGolden Glazed Riblets
RcpCardGon Bow Shrimp
RcpCardGreen Onion Noodles
RcpCardHong Kong Wontons
RcpCardHot and Sour Chicken
RcpCardHot and Sour Shrimp
RcpCardHot and Sour Soup with Pickled Vegetables
RcpCardHot Curry Powder
RcpCardHot Mustard Sauce
RcpCardHunan Chicken Wings
RcpCardImperial Hot and Sour Soup
RcpCardKimchee
RcpCardKorean Bbq Beef
RcpCardKorean Beef Short Ribs
RcpCardKorean Pork Strips
RcpCardKowloon Wontons
RcpCardKung Pao Sauce
RcpCardLa Cheong
RcpCardLemon-Lime Chicken
RcpCardLight Almond Cookies
RcpCardMandarin Concubines
RcpCardMandarin Hot and Sour Soup
RcpCardMandarin Pancakes
RcpCardMandarin Plum Sauce
RcpCardMary's Broccoli Beef
RcpCardMini Egg Fu Yong
RcpCardMu Shu Pork
RcpCardNuclear Gingered Chicken
RcpCardOrange Dipping Sauce
RcpCardOrange Marmalade Duck
RcpCardOriental Bbq Riblets
RcpCardOriental Curry Marinade
RcpCardOriental Dried Beef Strips
RcpCardOriental Mustard Shrimp
RcpCardOriental Riblets
RcpCardOriental Roasted Pork
RcpCardOyster Sauce Beef
RcpCardPan Fried Crab

Any Comments?  E-mail me.

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Crisp Fried Duck

4 servings

1 whole duck, about 4 lbs
1/4 cup minced ginger
3 tablespoons salt
1/2 cup minced scallions
1 teaspoon crushed Szechuan peppercorn
1 tablespoon white wine
4 whole star anise
1/4 cup soy sauce
peanut oil, for frying

COMBINE GINGER, SALT, SCALLIONS, PEPPERCORNS, WINE, AND STAR ANISE-MIX WELL
POUR MIXTURE OVER DUCK
COVER AND CHILL FOR 1-4 HOURS, DRAIN
PLACE DUCK ONTO A PLATE AND SET INTO A BAMBOO STEAMER
STEAM FOR 60-90 MINUTES, UNTIL TENDER
REMOVE FROM STEAMER
HEAT OIL TO 375 DEGREES
ADD DUCK AND FRY UNTIL CRISPY ON ALL SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS REMOVE FLESH FROM BONE AND CUT INTO STRIPS
ARRANGE ONTO A SERVING PLATTER
SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 1346 - Calories from Fat 1163
Percent Total Calories From: Fat 86%, Protein 11%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 129g, Saturated Fat 43g, Cholesterol 241mg, Sodium 6504mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 39g, Vitamin A 596 units, Vitamin C 11 units, Calcium 0 units, Iron 11 units


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Crispy Almond Roasted Chicken

4 servings

1 cup slivered blanched almonds
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon salt
1 teaspoon chile powder
1/4 teaspoon cumin
1/4 teaspoon white pepper
4 each chicken leg quarters
1/2 cup melted unsalted butter

COMBINE ALMONDS, GINGER, AND GARLIC IN A FOOD PROCESSOR PROCESS TO A PASTE
ADD SALT, CHILE POWDER, CUMIN, AND WHITE PEPPER
PULSE TO MIX WELL
DIP CHICKEN IN BUTTER
COAT EVENLY WITH ALMOND MIXTURE
PLACE ONTO A RACK IN A ROASTING PAN
ROAST @ 375 DEGREES FOR 60 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 2620 - Calories from Fat 1777
Percent Total Calories From: Fat 68%, Protein 31%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 197g, Saturated Fat 61g, Cholesterol 1004mg, Sodium 1333mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 200g, Vitamin A 9112 units, Vitamin C 29 units, Calcium 0 units, Iron 15 units


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Crispy Skin Duck

8 servings

5 pounds smoked or unsmoked ducks
1/2 cup cornstarch
peanut oil, for frying

REMOVE BONES FROM DUCK
CUT INTO INDIVIDUAL SERVING PIECES
RUB SKIN WITH CORNSTARCH
HEAT OIL TO 370 DEGREES
ADD DUCK AND FRY UNTIL CRISP
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT OR AT ROOM TEMPERATURE, WITH ASSORTED DIPPING SAUCES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 1181 - Calories from Fat 1021
Percent Total Calories From: Fat 86%, Protein 11%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 113g, Saturated Fat 38g, Cholesterol 216mg, Sodium 180mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 477 units, Vitamin C 8 units, Calcium 0 units, Iron 7 units


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Easy Fried Rice

2 servings

1 tablespoon butter
1 package Rice-A-Roni fried rice mix
2 cups hot water
1 each egg, beaten
2 tablespoons peanut oil
1 each scallions, minced

HEAT BUTTER IN A LARGE COVERED SKILLET
ADD RICE, HEAT AND STIR UNTIL LIGHTLY COLORED
STIR IN WATER AND SEASONING PACKET
COVER, REDUCE HEAT TO LOW, AND SIMMER 15-20 MINUTES, UNTIL ALL LIQUID HAS EVAPORATED
PLACE BEATEN EGG IN A NON-STICK SKILLET, OVER MEDIUM HEAT COOK UNTIL WELL SET AND FAIRLY DRY ON BOTH SIDES, DO NOT BROWN
CUT INTO STRIPS, SET ASIDE
HEAT OIL IN A WOK, OVER HIGH HEAT
ADD RICE AND STIR-FRY UNTIL SLIGHTLY DRY
STIR IN EGG STRIPS AND SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 196
Percent Total Calories From: Fat 93%, Protein 6%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 7g, Cholesterol 122mg, Sodium 90mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 378 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Egg Flower Soup

4 servings

46 ounces low-fat reduced sodium chicken broth
1 each beaten egg
2 tablespoons soy sauce
1 tablespoon white pepper, to taste
1/4 cup minced scallions

HEAT CHICKEN BROTH TO A BOIL, IN A SAUCEPOT
STIR IN SOY SAUCE
SWIRL IN EGG
GARNISH WITH SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 22
Percent Total Calories From: Fat 34%, Protein 35%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 53mg, Sodium 626mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 103 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Egg Fu Yung

6 servings

3 each eggs, beaten
1 cup finely shredded cabbage
1/4 cup slivered water chestnuts
1 tablespoon finely minced scallions
1 tablespoon soy sauce
peanut oil, for frying

COMBINE EGGS WITH CABBAGE, WATER CHESTNUTS, SCALLIONS, AND SOY SAUCE-MIX WELL
HEAT OIL IN A WOK OR SKILLET, OVER A MEDIUM FLAME
ADD 1/4 CUP EGG MIXTURE, HEAT UNTIL WELL SET AND LIGHTLY BROWNED
TURN AND HEAT UNTIL LIGHTLY BROWNED
REMOVE FROM PAN, KEEP WARM
REPEAT WITH REMAINING EGG MIXTURE
SAUCE AS DESIRED
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 43
Percent Total Calories From: Fat 66%, Protein 21%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 106mg, Sodium 206mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 178 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Egg Rolls

12 servings

1 cup slivered bamboo shoots
1/2 pound bean sprouts, washed and drained well
1 cup slivered water chestnuts
3 cups julienned cooked chicken
1 cup julienned bbq cooked pork
1/2 cup minced parsley
1 cup small dice mushroom
2 tablespoons minced ginger
1/2 cup minced scallions
12 each egg roll skins
peanut oil, for frying

HEAT 2 TABLESPOONS PEANUT OIL IN A WOK, OVER A MODERATE FLAME
ADD GINGER AND STIR-FRY FOR 1 MINUTE
ADD BAMBOO SHOOTS, BEAN SPROUTS, WATER CHESTNUTS, CHICKEN, BBQ PORK, PARSLEY, MUSHROOMS, AND SCALLIONS
HEAT AND STIR FOR 2 MINUTES
DIVIDE MIXTURE BETWEEN EGG ROLL SKINS
FOLD ONE EDGE OVER FILLING TO MIDDLE
FOLD SIDES INTO MIDDLE
ROLLUP AND MOISTEN EDGE WITH WATER, TO SEAL
HEAT OIL TO 370 DEGREES
ADD EGG ROLLS 2-3 AT A TIME AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE HOT, WITH CATSUP AND CHINESE HOT MUSTARD TO THE SID

Nutrition Facts
Amount Per Serving: Calories 141 - Calories from Fat 62
Percent Total Calories From: Fat 44%, Protein 36%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 44mg, Sodium 66mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 429 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Foil Wrapped Chicken

9 servings

1 pound small dice boneless chicken
1 tablespoon soy sauce
1 tablespoon white wine
1 tablespoon finely minced ginger
1 teaspoon sesame oil
18 each 4x4-inch squares of foil
peanut oil, for frying

COMBINE CHICKEN, GINGER, SESAME OIL, SOY SAUCE, AND WINE-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
PLACE 2 CUBES OF CHICKEN ONTO EACH SQUARE OF FOIL
FOLD AND SEAL INTO TRIANGLES
HEAT OIL TO 375 DEGREES
ADD PACKAGES IN SMALL BATCHES AND FRY FOR 90 SECONDS
OR, BAKE @ 400 DEGREES FOR 25-30 MINUTES
SERVE PACKAGES HOT, FOR GUESTS TO UNWRA

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 86
Percent Total Calories From: Fat 67%, Protein 30%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 45mg, Sodium 150mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 390 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Fon Yun Dark Sauce

12 servings

1 cup soy sauce
1 cup oyster sauce
1/2 cup white wine
1/4 teaspoon msg
1 tablespoon sugar, to taste

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
COOL AND USE AS A SAUCE BAS

Nutrition Facts
Amount Per Serving: Calories 29 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 20%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 2mg, Sodium 1372mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Fon Yun Egg Fu Yong

12 servings

1 cup flour
1 cup cornstarch
2 each eggs
1/2 teaspoon salt
1/4 cup or more as needed water
2 cups shredded cabbage
1 cup minced yellow onion
1 cup minced scallions
1/4 cup peanut oil, divided
1/8 teaspoon very finely minced garlic
1/8 teaspoon very finely minced ginger
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon dry white wine
1 teaspoon sugar, or more to taste

COMBINE FLOUR, CORNSTARCH, EGGS, AND SALT-MIX WELL
MIX IN WATER TO THE CONSISTENCY OF PANCAKE BATTER
COMBINE BATTER WITH CABBAGE, ONIONS, AND 3/4 CUP OF THE SCALLIONS-MIX WELL
HEAT 2 TABLESPOONS OIL IN A LARGE CAST IRON SKILLET, OVER A MEDIUM FLAME D
ROP IN BATTER BY TABLESPOONSFUL, INTO THE PAN, ALLOWING SPACE BETWEEN EACH
HEAT UNTIL LIGHTLY BROWNED
TURN AND BROWN WELL ON THE OTHER SIDE
TURN AGAIN AND FINISH BROWNING ON THE FIRST SIDE
REMOVE FROM PAN-KEEP WARM
REPEAT WITH REMAINING BATTER, USING ADDITIONAL OIL AS NEEDED FOR SAUCE: HEAT 1 TABLESPOON OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD GARLIC AND GINGER-STIR
ADD REMAINING 1/4 CUP SCALLIONS; HEAT AND STIR FOR 1-2 MINUTES COMBINE REMAINING INGREDIENTS-MIX WELL
ADD TO THE PAN; HEAT AND STIR FOR 10-20 SECONDS
THICKEN WITH A CORNSTARCH SLURRY AS NEEDED
POUR OVER EGG FU YONG
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 143 - Calories from Fat 50
Percent Total Calories From: Fat 35%, Protein 7%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 35mg, Sodium 142mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 100 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Fon Yun Wonton

60 servings

1/2 pound bulk pork sausage
1/3 cup minced sliced water chestnuts
1/4 cup minced scallions
1 tablespoon soy sauce
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon very finely minced ginger
1 tablespoon white wine
1 each egg, beaten
1 pound wonton wrapper

COMBINE PORK, WATER CHESTNUTS, SCALLIONS, SOY SAUCE, SALT, PEPPER, GINGER, AND WINE-MIX WELL
PLACE ONE TEASPOON FILLING ONTO THE CENTER OF A WONTON SKIN MOISTEN EDGES WITH BEATEN EGG
FOLD IN HALF DIAGONALLY
MOISTEN ONE FOLDED CORNER WITH EGG
BRING THE OTHER FOLDED CORNER AROUND ON TOP OF MOISTENED CORNER AND PRESS TO SEAL
SET ASIDE AND COVER
REPEAT WITH REMAINING FILLING AND SKINS
TO DEEP FRY: HEAT OIL TO 375 DEGREES, ADD WONTON IN SMALL BATCHES, AND FRY FOR 3-5 MINUTES, UNTIL GOLDEN
FOR SOUP: SIMMER IN WATER FOR 3-4 MINUTES AND REMOVE TO SOUP BOWL WITH A SLOTTED SPOON.
WONTON MAY BE FROZEN FOR USE IN SOUP ONLY.
SIMMER FROZEN WONTON FOR 4-5 MINUTES AND REMOVE TO SOUP BOWL WITH A SLOTTED SPOON

Nutrition Facts
Amount Per Serving: Calories 12 - Calories from Fat 2
Percent Total Calories From: Fat 15%, Protein 16%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 6mg, Sodium 58mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 9 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Fresh Plum Sauce

8 servings

2 pounds fresh red plums
1/4 cup strained fresh lemon juice
1/2 cup wine vinegar
2 ounces plum wine
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
1/4 teaspoon salt

CUT A CROSS INTO THE BOTTOM OF EACH PLUM
PLUNGE BRIEFLY INTO BOILING WATER, REMOVE, AND DRAIN
REMOVE AND DISCARD SKINS AND PITS
COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL VERY SMOOTH
COVER AND CHILL FOR 2-48 HOURS
THIN WITH WATER AS NEEDED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 88 - Calories from Fat 8
Percent Total Calories From: Fat 9%, Protein 5%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 121mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 415 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units


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Ginger Batter for Prawns

8 servings

1/2 cup flour
1/4 teaspoon salt
1 each egg
2/3 cup water
1 teaspoon powdered or finely minced ginger
1/4 teaspoon white pepper

COMBINE SALT AND FLOUR
MAKE A WELL IN THE CENTER
BEAT TOGETHER EGG AND WATER
ADD TO WELL IN CENTER OF FLOUR MIXTURE
STIR TO MIX IN ALL FLOUR
BEAT IN GINGER AND PEPPER-MIX WELL
COVER AND CHILL
THIN WITH ADDITIONAL WATER AS NECESSAR

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 6
Percent Total Calories From: Fat 17%, Protein 17%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 27mg, Sodium 82mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 40 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Ginger Bbq Ribs

4 servings

1 cup catsup
1 teaspoon minced ginger
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1/4 cup strained fresh lemon juice
1 cup minced garlic
2 tablespoons honey
1 teaspoon ground coriander
4 pounds beef back ribs
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon msg

COMBINE CATSUP, GINGER, BUTTER, WORCESTERSHIRE, LEMON JUICE, GARLIC, HONEY, AND CORIANDER IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL
REMOVE FROM HEAT AND SET ASIDE
PLACE MEAT ONTO A ROASTING RACK
RUB WITH SALT, PEPPER, AND MSG
COVER AND CHILL FOR 2-24 HOURS
PLACE INTO A ROASTING PAN
BAKE @ 350 FOR 45 MINUTES, BASTE WELL
CONTINUE COOKING AND BASTING FOR A TOTAL OF 60-90 MINUTES SERVE HOT OR AT ROOM TEMPERATURE
note: good for beef or chicke

Nutrition Facts
Amount Per Serving: Calories 931 - Calories from Fat 345
Percent Total Calories From: Fat 37%, Protein 41%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 17g, Cholesterol 284mg, Sodium 1185mg, Total Carbohydrate 51g, Dietary Fiber 2g, Sugars 0g, Protein 96g, Vitamin A 830 units, Vitamin C 39 units, Calcium 0 units, Iron 12 units


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Ginger Beef

8 servings

1/2 cup beef broth
2 tablespoons soy sauce
1 tablespoon white wine
2 teaspoons sugar
3 tablespoons peanut oil
1 tablespoon very finely minced garlic
2 tablespoons minced ginger
2 pounds boneless beef sirloin, cut into julienne strips
2 cups bias-cut to 1/2-inch scallions
1 tablespoon cornstarch
1 tablespoon water
8 cups hot cooked rice

COMBINE BROTH, SOY, WINE, AND SUGAR-MIX WELL, AND SET ASIDE HEAT OIL IN A WOK OR LARGE SKILLET, OVER A HIGH FLAME
ADD GARLIC AND GINGER, STIR-FRY FOR 1 MINUTE
ADD BEEF AND SCALLIONS, STIR-FRY TO BROWN BEEF LIGHTLY
ADD SAUCE MIXTURE
STIR, COVER, AND SIMMER FOR 3 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
REMOVE COVER FROM PAN
ADD CORNSTARCH MIXTURE, HEAT AND STIR UNTIL THICKENED REMOVE FROM HEAT
SERVE HOT, WITH HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 570 - Calories from Fat 153
Percent Total Calories From: Fat 27%, Protein 28%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 101mg, Sodium 385mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 39g, Vitamin A 98 units, Vitamin C 5 units, Calcium 0 units, Iron 7 units


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Ginger Dipping Sauce

4 servings

1/3 cup peanut oil
1/4 cup finely minced scallions
1 tablespoon finely minced ginger
1/2 teaspoon salt, to taste

HEAT OIL TO 375 DEGREES, REMOVE FROM HEAT
STIR IN REMAINING INGREDIENTS-MIX WELL
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 169 - Calories from Fat 163
Percent Total Calories From: Fat 96%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 295mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 26 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Gingered Fish

8 servings

1 whole snapper, about 4-5#
1/4 cup soy sauce
1/4 cup sesame oil
1/4 cup white wine
2 tablespoons grated ginger
1/8 teaspoon crushed red chiles
3 tablespoons minced garlic
8 each scallions, cut into fans-as garnish

CLEAN AND SCALE FISH, SCRUB WELL INSIDE AND OUT
DRY WITH A CLEAN TOWEL
PLACE INTO A SHALLOW BAKING DISH
COMBINE SOY, SESAME OIL, WINE, CHILES, GINGER, AND GARLIC-MIX WELL
POUR MIXTURE IN AND OVER FISH
COVER WITH FOIL AND CHILL FOR 2 HOURS, TURN
CHILL FOR ANOTHER 2 HOURS
BAKE, COVERED, @ 350 DEGREES FOR 45 MINUTES, UNTIL FLESH FLAKES EASILY
REMOVE TO A HEATED PLATTER
GARNISH WITH SCALLION FANS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 113 - Calories from Fat 65
Percent Total Calories From: Fat 58%, Protein 24%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 10mg, Sodium 534mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 53 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Golden Glazed Riblets

6 servings

2 pounds spareribs, cut into riblets
1 tablespoon sugar
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon celery seed
1/4 teaspoon dry mustard
1/2 cup water
1/4 cup minced dried apricots
2 tablespoons light corn syrup
2 teaspoons distilled white vinegar
1 teaspoon strained fresh lemon juice
1/4 teaspoon ground ginger
fresh kale, as garnish

CUT SPARERIBS INTO SINGLE RIBLETS
RINSE AND PAT DRY
COMBINE SUGAR, PAPRIKA, TURMERIC, CELERY SEED, AND DRY MUSTARD
RUB RIBS THOROUGHLY WITH SUGAR MIXTURE
PLACE INTO A FOIL-LINED ROASTING PAN
COVER AND CHILL FOR 4-24 HOURS
UNCOVER AND BAKE @ 450 DEGREES FOR 30 MINUTES, DRAIN WELL TURN AND BAKE @ 350 DEGREES FOR 15 MINUTES
COMBINE WATER, APRICOTS, CORN SYRUP, VINEGAR, LEMON JUICE, AND GINGER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 5 MINUTES REMOVE FROM HEAT, COOL SLIGHTLY
TRANSFER TO A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL SMOOTH
DRAIN RIBS WELL
BRUSH WITH APRICOT MIXTURE
BAKE @ 350 DEGREES FOR 15 MINUTES
LINE SERVING PLATTER WITH KALE LEAVES
ARRANGE RIBS ONTO SERVING PLATTER
BRUSH WITH APRICOT MIXTURE
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 321
Percent Total Calories From: Fat 67%, Protein 23%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 13g, Cholesterol 97mg, Sodium 63mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 713 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Gon Bow Shrimp

6 servings

1 pound jumbo tiger prawns, shelled and deveined
2 teaspoons salt
1 beaten egg white
1 teaspoon flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1 cup peanut oil
1 cup minced scallions
1 teaspoon sugar
1/4 teaspoon tabasco sauce

DRY SHRIMP WITH PAPER TOWELS
SPRINKLE WITH SALT
COMBINE SHRIMP AND EGG WHITE-MIX WELL
COMBINE FLOUR, CORNSTARCH, AND BAKING POWDER IN A LARGE BOWL-MIX WELL
ADD SHRIMP MIXTURE AND TOSS TO COAT WELL
CHILL FOR 30 MINUTES
HEAT OIL TO 375 DEGREES
ADD SHRIMP 4-6 AT A TIME AND FRY FOR 2 MINUTES, UNTIL GOLDEN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING SHRIMP
REMOVE ALL BUT 1 TABLESPOON OF THE OIL
ADD SCALLIONS AND STIR-FRY OVER A MODERATELY-HIGH FLAME FOR 1 MINUTE
ADD SHRIMP, SUGAR, AND TABASCO SAUCE-TOSS TO COAT WELL REMOVE FROM HEAT
SERVE HOT, WITH SZECHUAN CHILE SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 419 - Calories from Fat 336
Percent Total Calories From: Fat 80%, Protein 16%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 6g, Cholesterol 115mg, Sodium 936mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 200 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Green Onion Noodles

4 servings

3/4 pound fresh Chinese noodles
3 tablespoons peanut oil
2 tablespoons rice vinegar
4 teaspoons soy sauce
1 cup thinly sliced scallions

SIMMER NOODLES IN BOILING SALTED WATER FOR 2-3 MINUTES, DRAIN WELL
PLACE NOODLES INTO A LARGE BOWL
COMBINE OIL, VINEGAR, AND SOY SAUCE-MIX WELL
POUR OVER NOODLES-TOSS TO MIX WELL
SEASON WITH WHITE PEPPER
ADD SLICED SCALLIONS-TOSS TO MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 565 - Calories from Fat 326
Percent Total Calories From: Fat 58%, Protein 6%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 5g, Cholesterol 0mg, Sodium 722mg, Total Carbohydrate 52g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 127 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Hong Kong Wontons

144 servings

1/2 pound bulk pork sausage
1/2 pound tiger prawn, shelled, deveined, and finely minced
1 cup very finely minced celery
1/4 cup very finely minced scallions
1 tablespoon dry white wine
3 tablespoons soy sauce
2 tablespoons very finely minced ginger
2 tablespoons very finely minced garlic
1/2 teaspoon salt
2 pounds wonton skins
peanut oil, for frying
1 cup hot Chinese mustard
2 cups sweet and sour sauce
1/4 cup chile paste

COMBINE PORK, SHRIMP, CELERY, SCALLIONS, WINE, SOY, GINGER, GARLIC, AND SALT-MIX WELL
PLACE 1/2 TEASPOON ONTO A WONTON SKIN
FOLD IN HALF DIAGONALLY AND JOIN WITH A SMALL AMOUNT OF WATER
MOISTEN ONE FOLDED CORNER, BRING THE OTHER FOLDED CORNER AROUND ON TOP OF THE MOISTENED CORNER, AND PRESS TO SEAL REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 375 DEGREES
ADD WONTON IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
SERVE WARM, WITH CHINESE HOT MUSTARD, SWEET & SOUR SAUCE, AND CHILE PASTE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 18 - Calories from Fat 3
Percent Total Calories From: Fat 15%, Protein 17%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 4mg, Sodium 86mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Hot and Sour Chicken

4 servings

2 teaspoons dry white wine
4 teaspoons cornstarch
1/4 cup peanut oil
1/4 teaspoon ground Szechuan peppercorn
2 pounds boneless chicken, cut to medium dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon salted black beans
1 cup medium dice, seeded green bell pepper
1 cup thinly bias-sliced carrot
1 cup sliced bamboo shoots
1/2 teaspoon crushed red chiles
2 tablespoons soy sauce
2 tablespoons vinegar
1/2 cup unsalted chicken stock

COMBINE HALF THE CORNSTARCH, RED PEPPER FLAKES, SOY SAUCE, VINEGAR, AND CHICKEN BROTH-MIX WELL, SET ASIDE
RINSE BLACK BEANS AND DRAIN ON PAPER TOWELS
COMBINE WINE, REMAINING CORNSTARCH, AND HALF THE OIL
ADD CHICKEN AND TOSS TO MIX WELL
COVER AND CHILL FOR 1-2 HOURS
HEAT REMAINING PEANUT OIL IN A WOK OR SAUTE PAN, OVER A MODERATELY-HIGH FLAME
ADD CHICKEN, HEAT AND STIR FOR 2 MINUTES
ADD GARLIC, GINGER, AND BLACK BEANS
HEAT AND STIR FOR 2 MINUTES
ADD BELL PEPPERS, CARROTS, AND BAMBOO SHOOTS
HEAT AND STIR FOR 2 MINUTES
STIR COOKING SAUCE WELL, ADD TO PAN
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SERVE HOT, WITH HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 660 - Calories from Fat 431
Percent Total Calories From: Fat 65%, Protein 27%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 12g, Cholesterol 204mg, Sodium 942mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 44g, Vitamin A 9816 units, Vitamin C 33 units, Calcium 0 units, Iron 4 units


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Hot and Sour Shrimp

4 servings

1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
2 teaspoons cornstarch
3 tablespoons peanut oil
3 tablespoons minced garlic
2 tablespoons minced ginger
1/4 teaspoon crushed red chiles
2 cups bias-cut to 1/2-inch celery
1/2 cup sliced bamboo shoots
1/4 cup minced scallions
1 pound cleaned medium-large tiger prawn
1 teaspoon white wine

COMBINE VINEGAR, SOY, SUGAR, AND CORNSTARCH-MIX WELL, SET ASIDE
HEAT WOK OVER A HIGH FLAME
ADD HALF THE OIL
ADD GARLIC, GINGER, AND RED CHILES, STIR ONCE
ADD SHRIMP AND STIR-FRY FOR 4 MINUTES
REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A HIGH FLAME
ADD CELERY AND BAMBOO SHOOTS
STIR-FRY FOR 1 MINUTE
ADD SHRIMP MIXTURE AND VINEGAR MIXTURE
HEAT AND STIR UNTIL THICKENED
SERVE HOT, WITH RIC

Nutrition Facts
Amount Per Serving: Calories 294 - Calories from Fat 112
Percent Total Calories From: Fat 38%, Protein 35%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 173mg, Sodium 741mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 395 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units


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Hot and Sour Soup with Pickled Vegetables

4 servings

6 cups unsalted chicken broth
1/4 cup tree ears, soaked, stemmed, and minced
1/2 pound medium dice tofu
1/4 cup slivered sliced bamboo shoots
1/2 cup dried pickled vegetables
1 tablespoon crushed red chiles
1/4 pound slivered boneless lean pork
1 teaspoon cornstarch
1 tablespoon soy sauce
1/4 teaspoon salt, to taste
2 to 1 tablespoon rice vinegar, to taste
2 tablespoons cornstarch
1 beaten egg
1 teaspoon sesame oil
1/4 cup minced scallions

HEAT THE BROTH TO A BOIL
ADD MUSHROOMS, TOFU, BAMBOO SHOOTS, PICKLED VEGETABLES, AND RED PEPPER FLAKES
TOSS PORK WITH CORNSTARCH, ADD TO BROTH
HEAT AND STIR UNTIL MIXTURE RETURNS TO A BOIL
ADD SOY SAUCE, SALT, AND VINEGAR TO TASTE
ADD COMBINE CORNSTARCH SLURRY
HEAT AND STIR UNTIL SOUP BEGINS TO THICKEN
STIR BROTH QUICKLY
ADD EGG IN A THIN STREAM
STIR UNTIL EGG FLOATS ON SURFACE
GARNISH WITH SESAME OIL AND MINCED SCALLIONS
SERVE VERY HO

Nutrition Facts
Amount Per Serving: Calories 201 - Calories from Fat 82
Percent Total Calories From: Fat 41%, Protein 31%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 69mg, Sodium 2633mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 1253 units, Vitamin C 13 units, Calcium 0 units, Iron 4 units


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Hot Curry Powder

1 servings

1/2 cup coriander seeds
5 tablespoons black peppercorns
2 tablespoons cumin seed
2 tablespoons shelled whole cardamom
1 tablespoon fennel seed
1/2 cup turmeric
1/2 teaspoon cayenne
1 tablespoon ground mace
1 tablespoon ground cinnamon
2 tablespoons ground ginger

COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
GRIND TO A FINE POWDER
STORE IN A DARK PLACE, SEALED IN AN AIRTIGHT JA

Nutrition Facts
Amount Per Serving: Calories 700 - Calories from Fat 184
Percent Total Calories From: Fat 26%, Protein 11%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 2g, Cholesterol 0mg, Sodium 86mg, Total Carbohydrate 110g, Dietary Fiber 26g, Sugars 0g, Protein 19g, Vitamin A 665 units, Vitamin C 17 units, Calcium 0 units, Iron 53 units


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Hot Mustard Sauce

8 servings

3 tablespoons dry mustard
2 tablespoons peanut oil
2 tablespoons water
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup water
1/4 cup distilled white vinegar

COMBINE MUSTARD AND OIL IN A SMALL BOWL
SLOWLY ADD 2 TABLESPOONS WATER AND STIR TO FORM A SMOOTH PASTE, SET ASIDE
COMBINE SUGAR, CORNSTARCH, AND VINEGAR IN A SMALL SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR, UNTIL THICKENED
GRADUALLY ADD TO MUSTARD MIXTURE AND STIR UNTIL BLENDED COVER AND CHILL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 45
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 147mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 9 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Hunan Chicken Wings

200 servings

15 pounds disjointed chicken wings
1 tablespoon grated fresh horseradish
1/2 cup minced ginger
3 cups white wine
1 cup soy sauce
1 cup peanut oil
3 cups scallions
1 tablespoon crushed red chiles
1 cup unsalted chicken broth
3/4 cup rice vinegar
1/3 cup honey, heated
1 tablespoon sesame oil
1 tablespoon salt
1/3 cup cornstarch

COMBINE WINGS, HORSERADISH, 1/3 CUP MINCED GINGER, 1/2 CUP WINE, AND 3/4 CUP SOY SAUCE-MIX WELL COVER AND CHILL FOR 30 MINUTES TO 8 HOURS HEAT OIL IN A WOK, OVER A HIGH FLAME ADD SCALLIONS, RED PEPPER FLAKES, AND REMAINING GINGER STIR-FRY FOR 1 MINUTE ADD CHICKEN MIXTURE, STIR-FRY FOR 2 MINUTES ADD CHICKEN STOCK, 1-1/2 CUPS WINE, REMAINING SOY SAUCE, VINEGAR, HONEY, SESAME OIL, SALT, AND ANISE-MIX WELL SIMMER FOR 15-20 MINUTES, UNTIL CHICKEN IS TENDER COMBINE CORNSTARCH AND REMAINING 1-1/2 CUPS WINE-MIX WELL ADD TO WOK, HEAT AND STIR UNTIL THICKENED SERVE HOT, AS AN APPETIZER OR WITH HOT COOKED RICE AS AN ENTRE

Nutrition Facts
Amount Per Serving: Calories 92 - Calories from Fat 60
Percent Total Calories From: Fat 65%, Protein 28%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 26mg, Sodium 150mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 76 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Imperial Hot and Sour Soup

4 servings

8 cups unsalted chicken stock
6 slices fresh ginger root
1/4 pound cooked pork, cut into julienne strips
1/4 cup finely shredded carrot
1/4 cup finely shredded cabbage
1/4 cup minced scallions
1/4 cup sliced bamboo shoots
1/4 cup sliced fresh shiitake mushroom
1/4 cup tree ears, soaked and cut into slivers
2 tablespoons black vinegar, to taste
3 tablespoons soy sauce
1 tablespoon cornstarch
1/2 cup frozen peas, thawed
2 slightly beaten eggs
1 pound tofu, medium dice

HEAT STOCK TO A BOIL, IN A SAUCEPOT, OVER A MODERATE FLAME REDUCE HEAT AND SIMMER UNTIL REDUCED BY HALF
ADD GINGER SLICES AND SIMMER FOR 3 MINUTES
REMOVE AND DISCARD GINGER SLICES
ADD PORK, CARROTS, CABBAGE, SCALLIONS, BAMBOO SHOOTS, MUSHROOMS, TREE EARS, AND TOFU
SIMMER FOR 4-5 MINUTES
DISSOLVE CORNSTARCH IN VINEGAR AND SOY
STIR INTO SOUP AND SIMMER FOR 2-3 MINUTES
SEASON TO TASTE WITH SALT, PEPPER, AND ADDITIONAL VINEGAR
ADD PEAS
SWIRL IN EGGS
LET STAND FOR 5 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 292 - Calories from Fat 112
Percent Total Calories From: Fat 38%, Protein 33%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 124mg, Sodium 3775mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 24g, Vitamin A 2429 units, Vitamin C 8 units, Calcium 0 units, Iron 8 units


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Kimchee

4 servings

1 cup slivered carrot
1 cup shredded celery cabbage
1 cup cauliflower florets
2 teaspoons salt
1/2 cup minced scallions
1 teaspoon grated ginger
2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red chiles

COMBINE CARROTS, CABBAGE, CAULIFLOWER, AND SALT-TOSS TO MIX LET STAND FOR 20 MINUTES
ADD REMAINING INGREDIENTS-TOSS TO COAT
COVER AND CHILL FOR A MINIMUM OF 2 DAYS
SERVE CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 32 - Calories from Fat 2
Percent Total Calories From: Fat 6%, Protein 16%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2378mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 7895 units, Vitamin C 31 units, Calcium 0 units, Iron 1 units


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Korean Bbq Beef

4 servings

1 pound boneless beef, cut about 1-inch thick
1 tablespoon ground toasted sesame seeds
1 cup minced scallions
3 tablespoons minced garlic
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons dry sherry
2 tablespoons peanut oil

PLACE MEAT IN FREEZER FOR 2 HOURS, UNTIL FIRM
SLICE, ACROSS THE GRAIN, TO A THICKNESS OF 1/4-INCH
COMBINE SESAME, SCALLIONS, GARLIC, SOY, SUGAR, SHERRY, AND OIL-MIX WELL
POUR OVER MEAT STRIPS AND TURN TO COAT WELL
COVER AND MARINATE AT ROOM TEMPERATURE FOR 1-2 HOURS
GRILL STRIPS OVER HOT COALS FOR 60 SECONDS ON EACH SIDE SERVE HO

Nutrition Facts
Amount Per Serving: Calories 354 - Calories from Fat 192
Percent Total Calories From: Fat 54%, Protein 29%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 72mg, Sodium 1097mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 98 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units


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Korean Beef Short Ribs

4 servings

4 pounds bone-in short ribs
1/2 cup soy sauce
1/4 cup minced scallions
2 tablespoons minced garlic
3 tablespoons sesame oil
3 tablespoons sugar
3 tablespoons toasted sesame seeds
1 tablespoon pepper

TRIM MOST OF FAT FROM SHORT RIBS
CUT INTO 3-INCH PIECES
SLASH TO THE BONE IN SEVERAL PLACES
COMBINE REMAINING INGREDIENTS-MIX WELL
ADD RIBS AND MIX TO COAT WELL
COVER AND CHILL FOR 4-24 HOURS
GRILL OR BROIL TO DESIRED DONENESS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 978 - Calories from Fat 544
Percent Total Calories From: Fat 56%, Protein 37%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 22g, Cholesterol 268mg, Sodium 2359mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 91g, Vitamin A 32 units, Vitamin C 4 units, Calcium 0 units, Iron 12 units


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Korean Pork Strips

6 servings

1 tablespoon very finely minced garlic
1/2 teaspoon 5 spice powder
1/2 tablespoon sesame seeds
1/2 cup dry white wine
1 pound boneless lean pork, cut into julienne strips

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
STRAIN THROUGH A CHINOIS, RESERVING MARINADE
BROIL OR GRILL PORK STRIPS, BASTING OFTEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 141 - Calories from Fat 55
Percent Total Calories From: Fat 39%, Protein 48%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 42mg, Sodium 36mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 5 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Kowloon Wontons

60 servings

1/2 pound bulk pork sausage
1/4 teaspoon sugar
1/2 teaspoon soy sauce
2 drops sesame oil
1/2 teaspoon salt
2 tablespoons very finely minced scallions
1/2 cup shelled, deveined, and finely minced tiger prawn
2 tablespoons small dice sliced water chestnuts
1/4 teaspoon freshly ground white pepper
1 pound wonton skins

COMBINE ALL INGREDIENTS, EXCEPT WONTON SKINS-MIX WELL LAYOUT SKINS ONTO A CUTTING BOARD
PLACE 1/2 TEASPOON FILLING ONTO THE CENTER OF EACH SKIN MOISTEN EDGES WITH WATER
FOLD OVER DIAGONALLY AND PRESS TO SEAL
OVERLAP CORNERS ON EITHER SIDE OF FOLD
MOISTEN AND PRESS TO SEAL
HEAT OIL TO 360 DEGREES
ADD WONTON IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WARM, WITH SWEET AND SOUR SAUCE OR CATSUP AND HOT MUSTARD TO THE SID

Nutrition Facts
Amount Per Serving: Calories 11 - Calories from Fat 1
Percent Total Calories From: Fat 10%, Protein 21%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 4mg, Sodium 44mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Kung Pao Sauce

1 servings

1/2 cup soy sauce
1 teaspoon rice vinegar
1 tablespoon sugar
1 tablespoon minced scallions
2 teaspoons chile oil
1 teaspoon sesame oil
1/4 teaspoon ground toasted Szechuan peppercorn
2 tablespoons finely minced garlic

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES
REMOVE FROM HEAT
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 322 - Calories from Fat 133
Percent Total Calories From: Fat 41%, Protein 12%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 8237mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 24 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units


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La Cheong

14 servings

3 pounds boneless pork shoulder
1/2 pound well chilled or frozen back pork fat
2 cups minced cilantro
1 cup finely minced scallions
1 tablespoon finely minced garlic
1 tablespoon kosher salt
1 teaspoon black pepper
2 teaspoons ground roasted Szechuan peppercorns
2 tablespoons five-spice powder
1/4 cup Mirin
medium sausage casings, soaked and drained

PROCESS THE MEAT AND FAT THROUGH AN EXTRA LARGE BORE GRINDING PLATE
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
GENTLY STUFF INTO PREPARED CASINGS, UNTIL BARELY FILLED
TIE OFF INTO PAIRS OF 6-INCH LINKS
HANG IN THE REFRIGERATOR FOR 24 HOURS
CHILL FOR UP TO ANOTHER TWO DAYS
OR, FREEZE FOR UP TO 6 WEEK

Nutrition Facts
Amount Per Serving: Calories 304 - Calories from Fat 216
Percent Total Calories From: Fat 71%, Protein 25%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 81mg, Sodium 580mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 272 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Lemon-Lime Chicken

8 servings

8 skinless boneless chicken breast halves
2 teaspoons salt
1/4 cup sugar, or more to taste
1 teaspoon white wine
1 tablespoon very finely minced ginger
1/8 teaspoon white pepper
1 each egg, beaten
1 cup cornstarch
3/4 cup water
1/8 teaspoon white pepper
2 tablespoons strained fresh lemon juice
1 tablespoon strained fresh lime juice
2 teaspoons blanched+slivered lemon zest
2 drops yellow food coloring
peanut oil, for frying

POUND BREAST HALVES TO FLATTEN SLIGHTLY, WITHOUT TEARING ARRANGE INTO A GLASS BAKING PAN
COMBINE 2 TEASPOONS SALT, 1 TEASPOON SUGAR, WINE, GINGER, AND WHITE PEPPER-MIX WELL
POUR OVER CHICKEN, TURNING TO COAT WELL
COVER AND CHILL FOR 15-30 MINUTES

ADD EGG-MIX WELL
COMBINE 1 TABLESPOON CORNSTARCH, WATER, REMAINING SUGAR, REMAINING SALT, WHITE PEPPER, LEMON JUICE, LIME JUICE, LEMON ZEST, AND LIME ZEST-MIX WELL, AND SET ASIDE
PLACE REMAINING CORNSTARCH INTO A SHALLOW BOWL OR PLATE DREDGE CHICKEN IN CORNSTARCH, COATING EVENLY ON ALL SIDES, SHAKE OFF EXCESS
HEAT A WOK, SKILLET, OR SAUTE PAN, OVER A MODERATELY-HIGH FLAME
ADD OIL AND ALLOW TO HEAT BRIEFLY
ADD CHICKEN AND FRY UNTIL GOLDEN AND CRISP
DRAIN WELL ON PAPER TOWELS
POUR OFF OIL
STIR SAUCE MIXTURE AND POUR INTO PAN
HEAT AND STIR UNTIL THICKENED, REMOVE FROM HEAT
BIAS-SLICE CHICKEN INTO BITE-SIZE PIECES
ARRANGE ONTO A SERVING PLATTER OR INDIVIDUAL SERVING PLATES MOISTEN WITH THICKENED SAUCE MIXTURE
GARNISH WITH LEMON AND LIME SLICES, OR AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 236 - Calories from Fat 34
Percent Total Calories From: Fat 15%, Protein 48%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 95mg, Sodium 674mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 67 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Light Almond Cookies

60 servings

1 cup lard or vegetable shortening
1/2 cup sugar
1/4 cup light brown sugar
1 each egg
1 teaspoon almond extract
2 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
60 each blanched almonds
1 each egg yolk
2 tablespoons water

COMBINE SHORTENING OR LARD, SUGAR, AND BROWN SUGAR IN A MIXER BOWL
BEAT UNTIL FLUFFY AND LIGHT
ADD EGG AND ALMOND EXTRACT, BEAT TO MIX WELL
SIFT TOGETHER FLOUR, SALT, AND BAKING POWDER
ADD TO SHORTENING MIXTURE-MIX WELL
DIVIDE INTO EQUAL PORTIONS, ROLL EACH INTO A BALL
PLACE ONTO AN UNGREASED COOKIE SHEET
PRESS WITH A FORK TO FLATTEN SLIGHTLY
PRESS AN ALMOND INTO THE CENTER OF EACH
COMBINE EGG YOLK AND WATER-MIX WELL
BRUSH ON TOPS OF COOKIES
BAKE @ 350 DEGREES FOR 8-10 MINUTES, TO A PALE GOLD
COOL ON A WIRE RACK
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 37
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 7mg, Sodium 12mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 10 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Mandarin Concubines

10 servings

20 each chicken wings
2 tablespoons peanut oil
1/2 cup soy sauce
1/4 cup dry white wine
1/4 cup catsup
2 tablespoons sugar
1/4 teaspoon ground ginger
shredded lettuce leaves

SEPARATE WINGS AT JOINTS, DISCARDING TIPS
HEAT OIL IN A DUTCH OVEN TO 360-375 DEGREES
ADD WINGS AND FRY FOR 7 MINUTES TO BROWN ON ALL SIDES
ADD SOY SAUCE, WINE, CATSUP, SUGAR, AND GINGER-MIX WELL
BRING JUST TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN, UNTIL ALL LIQUID HAS EVAPORATED COVER AND CHILL
MAKE A BED OF SHREDDED LETTUCE ONTO A SERVING PLATTER
ARRANGE WINGS ON BED OF LETTUCE
SERVE WARMED, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 267 - Calories from Fat 166
Percent Total Calories From: Fat 62%, Protein 28%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 75mg, Sodium 966mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 212 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Mandarin Hot and Sour Soup

6 servings

4 dried shiitake mushrooms
1 cup warm water
1 tablespoon cornstarch, mixed with an equal amount of cold water
5 cups unsalted chicken broth
1 cup slivered cooked pork
1/2 cup slivered sliced bamboo shoots
1/4 cup halved lily bud
2 pounds medium dice tofu
1 tablespoon white wine
2 tablespoons rice vinegar
2 teaspoons soy sauce
1/2 teaspoon chile oil
1 beaten egg
1/4 teaspoon sesame oil
1/4 cup minced scallions

SOAK DRIED MUSHROOMS IN WARM WATER FOR 20 MINUTES
DRAIN WELL, RESERVING LIQUID, AND CUT MUSHROOMS INTO SLIVERS -DISCARDING STEMS
COMBINE BROTH AND RESERVED LIQUID IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL
ADD PORK, BAMBOO SHOOTS, MUSHROOMS, AND LILY BUDS
RETURN TO THE BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES
ADD TOFU, COVER, AND SIMMER FOR 3 MINUTES
STIR IN WINE, VINEGAR, SOY SAUCE, CHILE OIL, EGG, AND SESAME OIL ADD CORNSTARCH MIXTURE
HEAT AND STIR UNTIL THICKENED SLIGHTLY
STIR IN MINCED SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 102
Percent Total Calories From: Fat 47%, Protein 37%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 50mg, Sodium 1369mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 259 units, Vitamin C 2 units, Calcium 0 units, Iron 9 units


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Mandarin Pancakes

24 servings

2 cups flour
3/4 cup boiling water
1/2 cup sifted flour
peanut oil

PLACE 2 CUPS FLOUR IN A BOWL
BLEND IN ENOUGH WATER WITH CHOPSTICKS TO HOLD MIXTURE TOGETHER
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD FOR 10 MINUTES
COVER AND REST FOR 30 MINUTES
DIVIDE INTO EQUAL PORTIONS
ROLL EACH INTO A BALL, THEN FLATTEN
BRUSH WITH OIL AND COVER WITH ANOTHER FLATTENED BALL ROLLOUT TO A DIAMETER OF 7-8 INCHES, DUSTING LIGHTLY WITH SIFTED FLOUR
HEAT AN UNGREASED SKILLET OVER A MEDIUM FLAME
ADD PANCAKE, HEAT, AND TURN EVERY 15 SECONDS, UNTIL DRIED ON BOTH SIDES-WITHOUT BROWNING AT ALL
REPEAT WITH REMAINING DOUGH
SEPARATE EACH INTO 2 PANCAKES BEFORE USIN

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 6
Percent Total Calories From: Fat 12%, Protein 10%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Mandarin Plum Sauce

5 servings

1/3 cup plum jam, or preserves
1/4 cup apricot jam
3 tablespoons rice vinegar
2 tablespoons very finel minced garlic
1 teaspoon very finely minced fresh ginger root
1/2 teaspoon kosher salt
1 teaspoon crushed red chiles
2 teaspoons cornstarch
1/2 cup cold water

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL AND REDUCE FLAME TO LOW
HEAT AND STIR, UNTIL THICKENED
REMOVE FROM HEAT, COOL
SERVE AT ROOM TEMPERATURE OR USE AS A GLAZE FOR GRILLIN

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 242mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 261 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Mary's Broccoli Beef

4 servings

1/2 bunch broccoli
1/2 pound boneless beef round, well trimmed
1 tablespoon water
1/2 teaspoon baking soda
2 tablespoons soy sauce
2 teaspoons sugar
1/8 teaspoon freshly ground white pepper
1 tablespoon cornstarch, in all
1 tablespoon sesame oil, in all
1/3 cup peanut oil, in all
2 tablespoons very finely minced garlic
1/2 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon very finely minced, peeled ginger
2 teaspoons dry white wine

SEPARATE BROCCOLI INTO FLORETS AND PEEL STEMS
SLICE FLORETS AND PEELED STEMS PAPER THIN, SET ASIDE
TRIM ALL FAT AND CONNECTIVE TISSUE FROM BEEF
PLACE IN FREEZER UNTIL FIRM
CUT INTO PAPER-THIN STRIPS (ABOUT 2" LONG)
COMBINE BEEF, WATER, AND BAKING SODA IN A BOWL
COVER AND CHILL FOR 15-20 MINUTES
COMBINE SOY SAUCE, 1 TEASPOON SUGAR, WHITE PEPPER, AND 1 TEASPOON CORNSTARCH-MIX WELL

ADD 1 TEASPOON SESAME OIL AND 1 TABLESPOON PEANUT OIL-MIX WELL
ADD TO BEEF MIXTURE-TOSS TO COAT WELL
COVER AND CHILL FOR 30-60 MINUTES
COMBINE 1/4 CUP CHICKEN BROTH, OYSTER SAUCE, AND 1 TEASPOON CORNSTARCH-MIX WELL
ADD 1/2 TEASPOON SESAME OIL-MIX WELL
COMBINE GINGER, WINE, REMAINING SUGAR, AND REMAINING CORNSTARCH-MIX WELL
HEAT WOK OVER A VERY HIGH FLAME
ADD 2 TABLESPOONS PEANUT OIL AND HEAT UNTIL SMOKING
ADD BEEF AND GARLIC; STIR-FRY FOR 1-2 MINUTES
ADD OYSTER SAUCE MIXTURE; HEAT AND STIR UNTIL THICKENED
REMOVE FROM PAN, SET ASIDE
HEAT 2 TABLESPOONS PEANUT OIL IN A WOK, OVER A HIGH FLAME
ADD BROCCOLI AND STIR-FRY QUICKLY FOR 2 MINUTES
ADD GINGER MIXTURE, STIR
RETURN BEEF MIXTURE TO WOK
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 254
Percent Total Calories From: Fat 73%, Protein 15%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 6g, Cholesterol 36mg, Sodium 837mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 297 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units


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Mini Egg Fu Yong

5 servings

8 beaten eggs
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup finely minced scallions
1 cup small dice celery
1/2 cup small dice green bell pepper
1 tablespoon soy sauce
2 cups picked, flaked crabmeat
1/4 cup peanut oil

COMBINE INGREDIENTS, EXCEPT OIL-MIX WELL
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLMAE
DROP EGG MIXTURE BY SPOONSFUL INTO SKILLET
BROWN FAIRLY WELL ON BOTH SIDES
REMOVE TO A SLOW OVEN TO KEEP WARM
SERVE WARM WITH DARK SAUCE OR OYSTER SAUC

Nutrition Facts
Amount Per Serving: Calories 356 - Calories from Fat 230
Percent Total Calories From: Fat 65%, Protein 27%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 8g, Cholesterol 463mg, Sodium 1441mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 954 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units


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Mu Shu Pork

6 servings

4 teaspoons soy sauce
4 teaspoons white wine
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon sugar
1 teaspoon sesame oil
1/2 pound slivered boneless lean pork
2 cups shredded napa cabbage
1/4 cup finely slivered carrot
5 each scallions, cut to long-thin strings
1 teaspoon finely minced ginger
1/2 cup slivered sliced bamboo shoots
4 beaten eggs
12 each mandarin pancakes
2 tablespoons peanut oil

COMBINE PORK WITH ONE-FOURTH THE SOY SAUCE, ONE-FOURTH THE WINE, AND HALF THE CORNSTARCH-MIX WELL COMBINE REMAINING SOY SAUCE, WINE, AND CORNSTARCH WITH WATER, SUGAR, AND SESAME OIL FOR COOKING SAUCE
MIX WELL AND SET ASIDE
STIR A PINCH OF SALT IN WITH BEATEN EGGS
HEAT A NON-STICK SKILLET OVER A MEDIUM FLAME
ADD EGGS AND COOK AS FOR AN OMLET
REMOVE FROM PAN, SLICE INTO THIN STRIPS, AND SET ASIDE
HEAT PEANUT OIL IN A SKILLET, OVER A MODERATELY-HIGH FLAME ADD BAMBOO SHOOTS, CARROTS, GREEN PART OF SCALLIONS (RESERVE WHITE FOR GARNISH), AND COOKING SAUCE MIXTURE
ADD NAPA CABBAGE, HEAT AND STIR UNTIL CABBAGE WILTS
STIR IN EGG STRIPS, REMOVE FROM HEAT
SPOON FILLING INTO A SERVING DISH
ARRANGE MANDARIN PANCAKES ONTO A SERVING PLATE
PLACE SCALLION WHITES INTO A SAUCE CUP
HAVE GUESTS MAKE THEIR OWN "BURRITO" OF MANDARIN PANCAKES, FILLING, SCALLION SLIVERS, AND HOISIN OR PLUM SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 408 - Calories from Fat 142
Percent Total Calories From: Fat 35%, Protein 21%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 162mg, Sodium 569mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 1545 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Nuclear Gingered Chicken

8 servings

3 pounds chicken thighs
1/2 cup honey
1/4 cup chili sauce
1/3 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

PLACE THIGHS, SKIN UP, INTO A GLASS BAKING PAN
COMBINE HONEY, CHILI SAUCE, SOY, GINGER, SALT, AND PEPPER-MIX WELL
POUR OVER CHICKEN TO COAT WELL
COVER WITH WAXED PAPER
MICROWAVE ON HIGH FOR 10 MINUTES
BASTE CHICKEN WELL WITH PAN JUICES
TURN PAN AROUND AND AGAIN COVER WITH WAXED PAPER MICROWAVE ON HIGH FOR 8-12 MINUTES, UNTIL JUICES RUN CLEAR WHEN PRICKED WITH A FORK
REMOVE CHICKEN TO A HEATED PLATTER, WITH A SLOTTED SPOON COMBINE CORNSTARCH AND WATER-MIX WELL
SKIM FAT FROM PAN JUICES
STIR CORNSTARCH MIXTURE INTO PAN
MICROWAVE ON HIGH FOR 1 MINUTE, STIR
MICROWAVE ON HIGH FOR 30 SECONGS, STIR
MICROWAVE ON HIGH FOR 30 SECONDS, STIR
POUR OVER CHICKEN
SERVE HOT, WITH HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 277 - Calories from Fat 61
Percent Total Calories From: Fat 22%, Protein 50%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 141mg, Sodium 982mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 846 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units


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Orange Dipping Sauce

4 servings

1/2 cup orange marmalade
1 tablespoon soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
2 tablespoons cornstarch
1/3 cup water
2 tablespoons strained fresh lemon juice

COMBINE MARMALADE, SOY, GARLIC POWDER, AND GINGER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO A BOIL
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO SAUCEPAN; HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN LEMON JUICE-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 2%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 263mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 5 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Orange Marmalade Duck

4 servings

1 whole 4-5# duck
1 teaspoon kosher salt
1 teaspoon ground toasted Szechuan peppercorn
1 tablespoon soy sauce
2 tablespoons orange marmalade
1/4 cup finely minced onion
2 tablespoons strained fresh orange juice
1 teaspoon finely grated orange zest
1 cup unsalted chicken stock
1 teaspoon cornstarch

LOOSEN SKIN ON DUCK AND RUB INSIDE AND OUT WITH
SALT AND GROUND PEPPERCORNS
PLACE, BREAST-SIDE DOWN ONTO A ROASTING RACK IN A PAN
ROAST @ 425 DEGREES FOR 60 MINUTES
REMOVE FROM PAN, RESERVE 2 TABLESPOONS DRIPPINGS
COMBINE ONE-THIRD THE SOY SAUCE AND MARMALADE
COAT DUCK EVENLY WITH MARMALADE MIXTURE
PLACE, BREAST-SIDE UP, ONTO ROASTING RACK IN PAN
ROAST @ 425 DEGREES FOR 30-35 MINUTES
HEAT RESERVED DRIPPINGS IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES
STIR IN ORANGE JUICE, ZEST, AND REMAINING SOY SAUCE
COMBINE CORNSTARCH AND BROTH-MIX WELL
ADD TO SKILLET, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
QUARTER DUCK
SERVE HOT WITH ORANGE SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 1313 - Calories from Fat 1125
Percent Total Calories From: Fat 86%, Protein 11%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 125g, Saturated Fat 42g, Cholesterol 241mg, Sodium 1411mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 560 units, Vitamin C 15 units, Calcium 0 units, Iron 8 units


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Oriental Bbq Riblets

10 servings

9 pounds spareribs, cut into 2-inch riblets
1/4 cup catsup
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon minced garlic

SIMMER RIBS IN SALTED WATER FOR 30 MINUTES
DRAIN, RINSE, AND DRAIN WELL
COMBINE REMAINING INGREDIENTS-MIX WELL
BRUSH A SMALL AMOUNT ONTO RIBS
COVER AND CHILL FOR 4-24 HOURS
GRILL SLOWLY OVER COALS FOR 40 MINUTES, TURNING AND BASTING OFTEN
SEPARATE INTO INDIVIDUAL RIBLETS
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 1182 - Calories from Fat 863
Percent Total Calories From: Fat 73%, Protein 25%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 96g, Saturated Fat 35g, Cholesterol 262mg, Sodium 948mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 74g, Vitamin A 93 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Oriental Curry Marinade

8 servings

1/2 cup peanut oil
1/4 cup soy sauce
1/2 cup red wine
2 tablespoons catsup
2 tablespoons minced candied ginger
2 tablespoons finely minced garlic
1 tablespoon curry powder

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
USE AS A MARINADE FOR MEAT, POULTRY, OR FIS

Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 123
Percent Total Calories From: Fat 75%, Protein 2%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 563mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 49 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Oriental Dried Beef Strips

8 servings

1 pound beef flank steak
1/4 cup soy sauce
1/4 cup honey
3 tablespoons white wine
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon crushed red chiles

PLACE BEEF INTO FREEZER FOR 60-90 MINUTES, UNTIL FIRM
SLICE INTO PAPER-THIN STRIPS
COMBINE BEEF WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS, DRAIN WELL
ARRANGE MEAT ONTO RACKS, IN A SINGLE LAYER
PLACE RACKS ONTO SHALLOW FOIL-COVERED BAKING PANS
BAKE @ 250 DEGREES FOR 30 MINUTES
BAKE @ 200 DEGREES FOR 30 MINUTES
BAKE @ 175 DEGREES FOR 30-60 MINUTES, UNTIL COMPLETELY DRIED, WITHOUT BURNING
REMOVE FROM OVEN, ALLOW TO AIR DRY FOR 24 HOURS
STORE AT ROOM TEMPERATURE SEALED IN AIRTIGHT CONTAINER

Nutrition Facts
Amount Per Serving: Calories 166 - Calories from Fat 71
Percent Total Calories From: Fat 42%, Protein 29%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 30mg, Sodium 558mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 482 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Oriental Mustard Shrimp

4 servings

1/4 cup Chinese powdered mustard
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon prepared horseradish
6 ounces beer
1 pound jumbo tiger prawns, shelled and deveined
12 bamboo skewers, soaked in water
1/4 cup melted unsalted butter

COMBINE MUSTARD, SALT, SUGAR, HORSERADISH, AND BEER-MIX WELL
COVER AND LET STAND FOR 1-2 HOURS
ADJUST CONSISTENCY WITH ADDITIONAL BEER AS NECESSARY
COAT SHRIMP WITH MUSTARD MIXTURE
THREAD ONTO SKEWERS
DRIZZLE WITH MELTED BUTTER
BROIL OR GRILL FOR 4 MINUTES ON EACH SIDE
SERVE HOT OR WARM, WITH ASSORTED DIPPING SAUCES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 283 - Calories from Fat 144
Percent Total Calories From: Fat 51%, Protein 36%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 204mg, Sodium 320mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 653 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


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Oriental Riblets

6 servings

3 pounds spareribs, cut into riblets
1/3 cup honey
1/4 cup soy sauce
1 tablespoon minced garlic
1/4 cup hoisin sauce
1/2 teaspoon dry mustard

CUT BETWEEN BONES TO SEPARATE INTO INDIVIDUAL PIECES
HEAT 2 QUARTS WATER TO A BOIL IN A POT, OVER A HIGH FLAME
ADD RIBS, COVER, AND SIMMER FOR 30 MINUTES
DRAIN, RINSE WELL, DRAIN WELL, AND SET ASIDE
COMBINE REMAINING INGREDIENTS, SET ASIDE
ARRANGE RIBS ON A BROILER RACK
BRUSH WITH SAUCE
BROIL 5"-8" FROM HEAT FOR 2 MINUTES
TURN, BRUSH WITH SAUCE, AND BROIL AGAIN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 732 - Calories from Fat 481
Percent Total Calories From: Fat 66%, Protein 23%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 19g, Cholesterol 145mg, Sodium 1024mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 42g, Vitamin A 29 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Oriental Roasted Pork

6 servings

3/4 cup soy sauce
1/2 cup vinegar
2 tablespoons dry mustard
1/2 cup sugar
1/4 teaspoon 5 spice powder
3 pounds boneless pork loin
2 cups hot cooked rice

COMBINE THE SOY, VINEGAR, MUSTARD, SUGAR, AND 5-SPICE POWDER-MIX WELL
ADD THE PORK AND TURN TO COAT WELL
COVER AND CHILL FOR 1-48 HOURS
PLACE PORK AND MARINADE IN A ROASTING PAN
ROAST @ 450 DEGREES FOR 10 MINUTES, BASTE WELL
ROAST @ 350 DEGREES FOR 90 MINUTES, BASTING EVERY 15 MINUTES CONTINUE TO COOK, BASTING EVERY 15 MINUTES, TO AN INTERNAL TEMPERATURE OF 165-170 DEGREES
REMOVE THE ROAST TO REST ON A CARVING BOARD
STRAIN THE JUICES AND POUR INTO A GRAVY BOAT
SLICE THE MEAT INTO JULIENNE STRIPS
SERVE HOT, WITH STEAMED RICE AND AU JUS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 597 - Calories from Fat 240
Percent Total Calories From: Fat 40%, Protein 32%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 145mg, Sodium 2206mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 48g, Vitamin A 24 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units


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Oyster Sauce Beef

4 servings

1 pound lean boneless beef
2 tablespoons minced garlic
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon peanut oil
2 tablespoons oyster sauce
1/3 cup water

SLICE BEEF, ACROSS THE GRAIN, INTO PAPER-THIN STRIPS
COMBINE CORNSTARCH, SOY, SHERRY, SALT, AND PEPPER-MIX TO A SMOOTH PASTE
ADD BEEF AND STIR UNTIL EVENLY COATED
HEAT THE OIL IN A WOK, OVER A HIGH FLAME
ADD GARLIC AND SAUTE FOR 30 SECONDS
REMOVE AND DISCARD GARLIC
RAISE FLAME TO THE HIGHEST SETTING
ADD BEEF AND STIR-FRY FOR 2-3 MINUTES
ADD OYSTER SAUCE AND STIR TO COAT WELL
ADD THE WATER, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 247 - Calories from Fat 69
Percent Total Calories From: Fat 28%, Protein 60%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 96mg, Sodium 402mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 0 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Pan Fried Crab

2 servings

1 whole Dungeness crab
1 egg yolk
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 cup finely minced onion
2 tablespoons minced ginger
3 tablespoons minced garlic
3 tablespoons oil
2 cubes chicken bouillon

REMOVE SHELL FROM CRAB
WASH SHELL, DRAIN WELL
BAKE SHELL @ 400 DEGREES FOR 15 MINUTES, UNTIL PINK
REMOVE FROM OVEN, SET ASIDE
CUT BODY OF CRAB INTO QUARTERS
COMBINE TOMALLY OR CRAB BUTTER (YELLOW) WITH EGG YOLK SEASON CRAB WITH SALT AND SUGAR
HEAT OIL IN A LARGE WOK OR PAN, OVER A MODERATE FLAME
ADD ONIONS, GINGER, AND GARLIC
STIR-FRY FOR 5-6 MINUTES, UNTIL ONIONS BEGIN TO COLOR
INCREASE FLAME TO HIGH
ADD CRAB AND STIR FRY FOR 3-4 MINUTES
STIR IN BOUILLON, AND EGG YOLK MIXTURE
HEAT AND STIR FOR 2 MINUTES
REASSEMBLE CRAB ONTO A SERVING PLATTER
POUR REMAINING LIQUID FROM PAN OVER ALL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 379 - Calories from Fat 226
Percent Total Calories From: Fat 60%, Protein 20%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 2g, Cholesterol 151mg, Sodium 1660mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 267 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units


This page last updated on 28 May 2001.
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