Asian Cooking Recipes - Cantonese

These Asian cooking recipes are from the Cantonese school of China.

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Asian Cooking - Canton Lobster Chicken


1 two pound lobster
1 lb. chicken
4 to 5 straw mushroom
2 stalks of spring onion
5 slices of ginger (cut into diamond shape)
1/2 tablespoon chicken broth
1/2 tablespoon oyster sauce
4 to 5 drops seseme oil
4 to 5 drops shao xing rice wine
white pepper
1 egg white
1 clove garlic

Sauce In a small bowl mix the chicken broth, oyster sauce, sesemi oil, white pepper, salt and sugar to taste and a little starch for thickening.

Directions: Shell the lobster. You will get approximately half pound of meat. Cut the lobster meat into slices. Sprinkle with a little starch. Set aside. Bone chicken, you will get approximately 8 onzes of meat. Cut into slices. Add the egg white and mix in a little starch. Set aside. Remove head and tails of the spring onions. Wash and cut diagonally into lengths. Peel and crush the clove of garlic.

Wash and dry the wok. Put on fire until very hot. Put in ladle of oil. Swirl oil in wok and empty oil back into the container. Put in a fresh ladle of oil. Quickly add the lobster and chicken slices. Pre-cook for 30 seconds. Drain, leaving one tablespoon oil in wok. Add crushed gralic, ginger slices, spring onions and straw mushroom. Stir fry for a few seconds then add the pre-cooked chicken and lobster slices. Sprinkle with the rice wine. Add the sauce. Toss the ingredients int the wok for a few seconds and dish up.

Asian Cooking - Canton Fried Rice


1 lb cooked rice, cold, preferably from yesterdays leftover. Cold rice is not so sticky
2 eggs
2 oz. roast pork
2 oz. shelled and deveined cooked shrimp
1 tsp chopped fresh coriander leaves
7-8 drops dark soy sauce
1/2 tsp light soy sauce
1/4 tsp salt
3 tbsp oil
4 oz. chicken broth

Directions: Break up the lumps and try to separate cooked rice into individual grains Dice roast pork Beat eggs Heat iron wok till smoking hot Swirl a ladle of cold oil in the wok to coat the inside evenly Pour off the oil Add 2 tbsp oil to wok Pour in the beaten egg

Before the eggs are completely set put in the rice, then the roast pork and the fresh coriander Toss and turn the rice very quickly for about ten seconds with spatula Add the salt, light and dark soy sauce Toss and turn the rice very quickly for about another ten seconds When you see some the rice grains jumping up and down in the work, meaning the rice is really hot add half the broth Toss quickly for another ten seconds, and add the other half of the broth. Add another tbsp oil and toss for a further 3 seconds

Asian Cooking - Egg Drop Soup

Asian Cooking-EGG DROP SOUP

2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups (500 ml) clear stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil or lard
1/4 tsp MSG (optional)

Directions: Wash and slice the wood ears and cabbage hearts. Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.

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Asian Cooking - Sweet and Sour Pork


1 kg Pork (cubed)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce: 3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour

Directions: Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.

Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

Mix the sauce ingredients together in a bowl.

Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

Now heat a pan and add the sauce mix and heat till slightly thick. Mix the sauce with the meat & vegetable just before serving.

Asian Cooking - Chow Mein

Asian Cooking-VEGETARIAN CHOW MEIN Serves 4

1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts

Garnish: Fresh coriander sprigs

Directions: If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.

String the celery and slice diagonally. Shred the bamboo shoots.

Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.

Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.

Garnish with fresh coriander sprigs.

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