2017-02-17 / Home & Garden

Star Chefs

Kung Pao Chicken

1 pound skinless,
boneless chicken
breast halves, cut into
2 Tbsp. white wine
2 Tbsp. soy sauce
2 Tbsp. sesame oil,
2 Tbsp. cornstarch,
dissolved in
2 Tbsp. water
1 ounce hot chile paste
1 tsp. distilled white
2 tsp. brown sugar
4 green onions, chopped
1 Tbsp. chopped garlic
1 (8 ounce) can water

4 ounces chopped

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/ water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Chinese Pepper Steak

1 pound beef top sirloin
1/4 cup soy sauce
2 Tbsp. white sugar
2 Tbsp. cornstarch
1/2 tsp. ground ginger
3 Tbsp. vegetable oil,
1 red onion, cut into 1-inch
1 green bell pepper, cut
into 1-inch squares
2 tomatoes, cut into

Slice the steak into 1/2-inch thick slices across the grain.

Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.

Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about three minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.

Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about two-minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about two minutes, then add the tomatoes, stir everything together, and serve.

Moo Goo Gai Pan

1 Tbsp. vegetable oil
1 cup sliced fresh
2 cups chopped broccoli
1 (8 ounce) can sliced
bamboo shoots,
1 (8 ounce) can sliced
water chestnuts,
1 (15 ounce) can whole
straw mushrooms,
1 Tbsp. vegetable oil
2 cloves garlic, minced
1 pound skinless,
boneless chicken
breast, cut into strips
1 Tbsp. cornstarch
1 Tbsp. white sugar
1 Tbsp. soy sauce

1 Tbsp. oyster sauce
1 Tbsp. rice wine
1/4 cup chicken broth

Heat one tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about five minutes. Remove from the wok, and set aside. Wipe out the wok.

Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about five minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Shrimp with Broccoli in Garlic Sauce

2 cups fresh broccoli
1 Tbsp. water
2 Tbsp. peanut oil
4 large cloves garlic,
1 cup chicken broth
1 Tbsp. soy sauce
1 Tbsp. oyster sauce
2 tsp. grated fresh
ginger root
1 pound uncooked
medium shrimp, peeled
and deveined
1/4 cup canned water

chestnuts, drained
2 Tbsp. cornstarch

Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, two to three minutes.

Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about one minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, three to four minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture one tablespoon at a time until the sauce thickens, about five minutes.

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