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Gourmet Chef Recipes - January 1, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Chinese cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Stir Fry Pork and Peppers
 
 
 
Ingredients -
 
1/2 pound Boneless Lean Pork
1 teaspoon Onion Powder
1 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/3 cup Stir-Fry Sauce
1 tablespoon Dry Sherry
2 tablespoons Vegetable Oil, divided
3 medium-size Red Bell Peppers, cut into strips
 
Preparation:
 
Cut pork across grain into 1-inch-wide strips. Combine onion powder, paprika and crushed red pepper; add pork and coat with spices. Blend stir-fry sauce and sherry in small bowl; set aside. Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add bell peppers; stir-fry 4 minutes. Add pork and stir-fry sauce mixture; cook and stir only until pork and peppers are coated with sauce and heated through.
 
 

Hot and Sour Soup
 
 
 
Ingredients -
 
1 can (10-1/2 ounces) Condensed Chicken Broth
20 ounces Water
2 tablespoons Cornstarch
2 tablespoons Soy Sauce
2 tablespoons Distilled White Vinegar
1/8 teaspoon Ground Red Pepper (cayenne)
1 Egg, beaten
1/2 block Firm Tofu, drained and cut into 1/2-inch cubes
1/3 cup thinly sliced Green Onions
 
Preparation:
 
Blend chicken broth, water, cornstarch, soy sauce, vinegar and red pepper in medium saucepan. Bring to boil over high heat, stirring constantly until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in 1 direction. Add tofu and green onions; cook only until tofu is heated through. Serve immediately.
 
 

Chinese Fried Rice
 
 
 
Ingredients -
 
3 cups or 14 ounces Boiled Rice, cooked at least 3 or 4 hours in advance
2 tablespoons Peanut or Corn Oil
2 Scallions, cut into small rounds, white and green parts separated
1 large Egg, lightly beaten with 2 teaspoons Oil and 1/4 teaspoon Salt
Salt to taste
2 teaspoons thick Soy Sauce
2 tablespoons Clear Stock (optional)
 
Preparation:
 
Loosen the rice grains as much as possible.

Heat a wok over high heat until smoke rise. Add the oil and swirl it around. Add the white scallions, stir a few times, then pour in the egg. Let stand for 5 to 10 seconds, so that the egg sets at the bottom but remains runny on the surface.

Add the rice. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss continuously for 3 or 4 minutes or until thoroughly hot. Season with the salt and soy sauce. If the rice is very hard, add the stock and stir for a few more seconds. Add the green scallions. Put in a warm serving bowl and serve immediately.