Wok Recipes Szechuan Style
Wok recipes-BRAISED FISH WITH GARLIC
1 whole fish, about 1 1/2 lb(750g), head and tail removed (carp, perch, sea bass, mullet)
1 1/2 cup (400ml) fish or chicken stock
1/2 tsp. salt, or to taste
1 tbsp sugar
4 cups (1 litre) vegetable oil for deep-frying; uses about 5 oz (150ml)
3 1/2 tsp. soy sauce
3 1/2 oz (100g) garlic
2 1/2 tbsp rice wine
1 hot red chili(chilli) pepper, stem removed and chopped
2 tsp. vinegar
1 tsp. ginger, chopped
1 tsp. cornstarch (cornflour) dissolved in 1 tsp. water
5 tsp. sesame oil
1/4 tsp. MSG(optional)
Cut the fish into slices about 1 1/2 inch (4cm ) long. Rub with the salt and let marinate for 15minutes.
Heat the oil a wok to about 350oF (175oC), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil.
Add the garlic and deep-fry until fragrant. Remove and drain. Add the fish pieces and deep-fry until browned. Remove, drain well and set aside.
Pour all but 7 tbsp of the wok. Add the garlic, red chili pepper , and ginger. Stir-fry until fragrant. Add the fish, stock, sugar, soy sauce, and rice wine, and simmer over low heat for 15 minutes.
Remove the fish and place in a serving dish. Add the vinegar, scallions, MSG(optional),and cornstarch
mixture to the wok.
Raise the heat and cook, stirring , until the sauce thickens. Add the sesame oil, Pour the sauce over the fish, and serve.
Wok recipes-QUICK-FRIED HOT DICED CHICKEN
7 oz (200g) chicken breasts and thighs
5 water chestnuts
2 tbsp cornstarch (cornflour), dissolved in 2 tbsp water
1 hot red chili (chilli) pepper
1/8 tsp. salt, or to taste
1/2 cup (100ml) vegetable oil
1/8 tsp. salt, or to taste
1 tsp. ginger slices
2 tsp. rice wine
2 tsp. scallions, chopped
1 1/2 tsp. soy sauce
1 tsp. garlic slices
1 cup high stock
1/8 tsp. rice vinegar
1 tsp. sesame oil
1/8 tsp. MSG (optional)
Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with the salt and 1 tsp. of the rice wine. Add the chicken and stir to coat well. Set aside.
In another bowl, mix the soy sauce, the remaining 1 tsp. rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside.
Heat the oil in a wok over high heat to 225oF (110oC), or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red.
Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds.
Remove , and serve.
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Wok recipes-HOT AND SOUR SOUP
1 cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4 Chinese dry mushrooms
small handful dry lily buds
2 ounces pork tenderloin, julienned
1 tsp soy sauce
1 tsp tapioca starch (or cornstarch)
1/2 tsp sesame seed oil
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar (or white if red not available)
1 tsp sesame oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped ginger
white pepper to taste (no more than 1 tablespoon)
1 Tbsp cornstarch (corn flour)
1/4 cup water
Mix marinade ingredients and marinade pork for 15 minutes.
To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
If substituting mushrooms, cut off the stems and cut into thin strips.
Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices.
Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork.
Add the remaining ingredients, except for the green onion.
Beat the egg well. Set aside.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired.
(This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
Wok recipes-KUNGPAO CHICKEN
1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced
Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.
Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.
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