INGREDIENTS:
1 lb. Chicken Breast (1"- size pieces)
1/2 Firm Orange (peel and slice thin 1/2 slices)
1 slice Ginger Root
2 tbs. Peanut Oil
SAUCE:
2 tbs. Cornstarch
3/4 tbs. Dry Mustard
2 tbs. Soy Sauce
1/4 cup Honey
1/4 cup Orange Juice
GARNISH:
4 Green Onions (chopped)
Combine sauce ingredients, set aside. Heat wok on high heat. Add Oil. Fry
Ginger Root 30seconds. Remove Ginger. Add Chicken and stir fry until tender.
Add Sauce and stir until Sauce begins to thicken. Add Orange slices, mix well.
Remove to serving dish. Garnish with Green Onions.
YIELDS: 4 servings
SHAINDY'S SPICY ORANGE STIR FRIED CHICKEN
INGREDIENTS:
2 lbs. boned chicken breast
2 tbs. soy sauce
1 tbs. sesame oil
½ tsp. grated ginger
1 tbs. cornflour
long strips orange rind
2 tbs. vegetable oil
8-10 dried hot red peppers
4 spring onions cut in thin rounds
SAUCE INGREDIENTS:
1½ tsp. cornflour
3 tbs. soy sauce
1 tsp. grated ginger
2 tsp. dry sherry (KOSHER)
1 tbs. sesame oil
4 tbs. chicken stock
2 tbs. orange juice
black pepper
DIRECTIONS:
Cut the chicken breasts into ¾ " dice. Put in a
bowl . Add the next ingredients and mix well. Cover and marinate for 30 minutes.Mix
all ingredients for the sauce. Cut the orange rind into matchsticks about
1½ " long. Drop them into a small pot of boiling water and boil
rapidly for about 5 minutes. Drain.
Heat about 4 pts of water over a medium heat. When bubbling put in all of
the chicken. Turn the heat to medium low. Stir the chicken round until the
peices turn white all the way through. Drain, cover and set aside. Just before
serving heat 2 tbsps of vegetable oil in a wok over high heat. When hot put
in the red peppers. Stir twice and put in orange rind.Stir once and add spring
onions. Reduce the heat. Stir the sauce and pour into wok. Stir until it starts
to thicken. Add the chicken and fry for a few seconds until the chicken has
warmed through.
Serve with a salad of greens and peppers.
PENINA'S PEANUT CHICKEN
INGREDIENTS:
1/3 cup soy sauce
3 tbs. hot (spicy) sesame oil, plus oil to saute chicken (divided)
1/4 cup packed brown sugar
1/4 cup pineapple juice
Salt and white pepper to taste
4 boneless, skinless chicken breast halves, cut into julienne strips about
3 inches long
Flour to dredge chicken
1 tbs. "parve" margarine
1 tbs. flour
1/2 cup chicken stock
1/2 cup "parve" whipping cream
1/4 cup smooth or chunky peanut butter
Roasted peanuts and chopped green onions to garnish
DIRECTIONS:
In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice,
salt and white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator.
Drain and discard marinade.Coat in flour; shaking off excess flour. Heat wok
on high heat, then add additional oil to coat skillet. Saute chicken strips,
turning occasionally, until golden brown and cooked through, about 2 minutes
each side. In small saucepan, over low heat, combine "parve" margarine
and flour and mix until smooth. Cook slowly until bubbly. Add stock and increase
heat to high. When stock begins to thicken, add "parve" whipping
cream and peanut butter, stirring until peanut butter is dissolved and sauce
is creamy and the consistency of a heavy gravy. Place chicken strips on plate,
top with sauce and sprinkle with green onions and peanuts.
YIELDS: 4 servings.
CHARNA'S CHICKEN HONG SUI
INGREDIENTS:
2 large skinless, boneless chicken breast halves
1 cup flour
1 cup water (approximately)
1/2 teaspoon baking powder
1 egg
Canola oil heated to 350 degrees for frying chicken plus 2 to 3 teaspoons
oil (divided)
1/2 teaspoon minced garlic
Salt to taste
2 cups chicken broth
2 tablespoons cornstarch mixed with 1/2 cup water
4 cups Chinese vegetables of your choice *
DIRECTIONS:
Cut chicken into 1-inch squares. Combine flour, water, baking powder and egg; mix well until smooth and pourable. Drop chicken pieces into mixture to coat. Drop pieces into oil and fry until golden brown, about 5 minutes, turning and separating pieces if necessary. Remove pieces from oil with tongs; let drain on paper towel. Add remaining 2 to 3 teaspoons oil to wok. Add garlic and 1/2 teaspoon salt. Cook over medium-high heat, stirring regularly, until garlic is slightly browned. When oil is very hot, add vegetables and stir. Add broth and bring to boil. Cook, stirring occasionally until vegetables are just tender. Taste and add salt if needed. Gradually add thickener until sauce is consistency of medium gravy. Return chicken to pan and heat through, stirring to combine. Serve with white rice. Makes 2 to 4 servings.
* Vegetables (include bamboo shoots, water chestnuts, mushrooms, bok choy, pea pods, celery, cabbage, carrots, broccoli and small corn.)
SURI'S SZECHUAN CHICKEN
INGREDIENTS:
3 - 4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch
SAUCE - INGREDIENTS:
2 tbs. sherry cooking wine
1 tbs. barbeque sauce
2 tbs. sesame oil
1 tbs. soy sauce
2 tbs. brown sugar
1/4 tsp. cayenne pepper
1/2-1 tsp. crushed dried chilies
1 tbs. ginger, minced
4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced
DIRECTIONS:
Partially freeze chicken breasts. Cut into strips. Combine sauce
ingredients and set aside. Mix together egg whites and cornstarch. Coat chicken
in cornstarch mixture. Heat wok. Fry chicken strips in oil until they turn
white. Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds.
Add sauce to vegetables. When boiling, add chicken. Stir-fry 1 to 2 minutes.
Serve with rice.
YIELDS: 3-4 servings
GITTLE'S GARLIC CHICKEN (a slight twist)
INGREDIENTS:
2 tbs. light soy sauce
3 - 4 garlic cloves, minced (or more if desired)
a few drops sesame oil
12 oz. boneless, skinless, chicken breasts
1/2 tsp. crushed hot red pepper or chili powder
1/2 cups cooked rice
8 green onions, diced on the diagonal.
DIRECTIONS:
Cook the rice ahead of time. Mix the soy sauce, garlic, sesame
oil, and dried pepper and set aside. Cut the chicken into cubes and mix it
in with the soy sauce mixture. Heat wok and add oil. When oil is ready, add
the chicken and stir-fry until it changes color and then add the green onions.
Continue cooking until done (total cooking time should be about 4 - 5 minutes).
Serve hot over the rice.
YIELDS: 4 - 5 servings
PESI'S PLUM SAUCE CHICKEN
INGREDIENTS:
1/2 cup oil
1 clove garlic
3 lb. frying chicken
1/3 cup plum sauce (KOSHER)
5 celery stalks, diced
4 slices ginger
3 tbs. sherry (KOSHER)
4 carrots
2 tsp. sugar
1 tsp. salt
1/3 cup Chinese pickles (KOSHER)
1/4 cup water
2 tsp. cornstarch mixed with 1/4 Cup water
DIRECTIONS:
Cut chicken into 1 - 1 1/2 " pieces. Peel carrots and cut into cubes.
Crush garlic.Place oil and garlic wok and heat on high. Brown Chicken, stir
5 minutes,cover, reduce heat, and simmer 10 minutes. Add plum sauce, celery,
ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for
12 minutes. Add cornstarch-water mixture to thicken gravy.
YIELDS: 4 servings
MALKA'S MALKA CHICKEN
INGREDIENTS:
2/3 lb. boneless chicken breast
2 tbs. soy sauce
2 tbs. dry sherry or white wine "KOSHER"
3 1/2 tbs. water
1 tbs. cornstarch
2 tbs. peanut oil
1 - 1 1/2 tsp. dried red pepper flakes
1 tsp. sugar
1 tsp. sesame oil
1 tsp. rice vinegar
DIRECTIONS:
Directions : Lightly flatten chicken breasts. Cut into bite-size
pieces. Mix 1 tablespoon of soy sauce, 1 tablespoon sherry, 3 tablespoons
water, and 2 teaspoons cornstarch together.Toss with chicken and marinate
20 minutes.
Heat oil in a wok. Add red pepper flakes and stir-fry 30 seconds. Add chicken
and stir-fry until opaque.Mix remaining soy sauce, sherry, water, cornstarch,
sugar, sesame oil, and vinegar. Add to wok and stir-fry until all ingredients
are mixed and the sauce thickens.
YIELDS: 3 -4
SARAH'S SZECHUAN CHICKEN WITH ORANGE PEEL
INGREDIENTS:
1 lg. orange
1/2 lb. boneless skinless chicken breast
1 tbs. soy sauce
1 tbs. dry sherry
4 green onions; cut into 2 inch pieces
1 tsp. ginger root; minced and peeled
2 1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup orange juice
1-2 tbs. oil
1/4 tsp. crushed red pepper
DIRECTIONS:
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide
pieces,
being careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long
strips. On small cookie sheet, let peels dry slightly in 200 F.oven for 30
minutes. Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken,
soy sauce, sherry, green onions, red pepper and ginger. In small bowl, mix
well cornstarch, sugar, salt and orange juice. Cover and refrigerate both.
About 15 minutes before serving: In wok over medium heat, in hot oil, with
slotted spoon, stir-fry peels until crisp and edges are slightly browned,
about 2 minutes; drain on paper towels. In remaining oil in wok,over high
heat, stir-fry chicken mixture until chicken loses pink color and is tender,
about 4 minutes. Stir orange-juice mixture, then add to chicken and stir-fry
until mixture is slightly thickened and coats chicken. Spoon onto warm platter;
sprinkle with peels.
YIELDS: 4 servings.
HANNA'S HOISIN SAUCE CHICKEN
INGREDIENTS:
1 lb. chicken breast halves
1 egg white
4 tsp. cornstarch
1 tsp. soy sauce
1/4 tsp. black pepper
1/2 green pepper
1/2 red pepper
1 onion
2 tbs. water
1/2 tsp. sugar
1/2 tsp. sesame oil
2 tbs. oil
1 garlic clove,minced
1 tsp. ginger, minced
2 tbs. Hoisin sauce (kosher)
2 tsp. chili sauce
3/4 cup chicken broth
peanuts optional
DIRECTIONS:
Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly
beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper
in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning
bag occasionally.Cut both peppers into thin strips. Slice onion very thin
and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame
oil. Heat wok until very hot, pour oil down sides of wok and rotate to oil
all sides.
Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light
brown and softened. Add chicken and stir-fry until chicken pieces turn white.
Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth
and heat to boiling. Add the green and red pepper strips; stir-fry for about
1 minute more. Add the cornstarch mixture and stir until thickened. If desired,
sprinkle with roasted peanuts.
SIMA'S SAPIR CHICKEN
INGREDIENTS:
2 tbs. vegetable oil
1 lb. boneless, skinless chicken breasts - cut into 1 1/2" pieces
1 tbs. finely chopped fresh ginger root
1 onion, sliced
1 green pepper, seeded and diced
1/2 lb. broccoli, cut into 1 inch pieces
2 ribs celery, sliced
4 oz. snow peas
1 salt and freshly ground pepper
1/2 cup chicken stock
2 tbs. soy sauce
1 tbs. rice wine (KOSHER)
1 tbs. cornstarch
1/4 cup water
1 tbs. sesame seeds, toasted
DIRECTIONS:
Heat the oil in a wok. Dry the chicken pieces well and add to
the wok with the ginger. Stir and cook until the chicken whitens. Stir in
the onion and cook for a few minutes. Add the remaining vegetables and cook
for a few minutes longer. Season with salt and pepper. Add the stock, soy
sauce and wine. Cover and cook until the liquid comes to a boil. Cook for
2 minutes. Reduce the heat and cook gently for 2 to 3 minutes. Combine the
cornstarch with the water and stir until smooth. Increase the heat. Mix the
vegetables and cook until just thickened. Sprinkle with sesame seeds.
YIELDS: 6 servings
KAYLA'S CHICKEN & PEA PODS
INGREDIENTS:
1 lb boned, skinned chicken breast,sliced in thin strips
1 1/2 tsp. cornstarch
1 tbs. soy sauce
1 tbs. dry sherry (kosher)
1 tsp. minced garlic
2 tbs. oil (vegetable or canola)
1 tsp. ginger
1/2 cup each carrot strips, sliced celery, sliced scallions
1 8 oz.can sliced water chestnuts
8 oz. Chinese pea pods or sugar peas
SAUCE
1/2 cup chicken broth
2 tbs. soy sauce
1 tbs. cornstarch
1 tsp. sugar
DIRECTIONS:
Mix chicken,cornstarch,soy sauce & sherry.Heat wok on high
heat 2 minutes, add 1 tbs oil Add garlic and ginger stir-fry 30 secounds.
Add chicken and stir fry until no longer pink. Remove. Add remaining oil,
Stir Fry carrots and celery 1 min. Add scallions and stir-fry 30 seconds.
Add water chestnuts and pea pods.Stir sauce mixture and add to vegetables.
Cook, stirring until boiling and thickened.Return chicken to wok and heat
through.
YIELDS: 4 servings
CAHASAS' CHICKEN ALMOND DING
INGREDIENTS:
1/2 lb. chicken breast, cut into 2/3" cubes
1 Egg white
1 tbs. cornstarch
1 tbs. soy sauce
3 tbs. oil, divided
1 clove garlic,minced
1/2 tbs. ginger,minced
1-2 stalks celery,diced
2 tbs. chopped onions
2 tbs. diced green pepper
1/4 cup chopped carrots
1/2 cup sliced fresh mushrooms
1/2 cup sliced water chestnuts
1/2 cup diced bamboo shoots
SAUCE INGREDIENTS:
2 tbs. dry sherry (KOSHER)
2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. sesame oil
1/4 tsp. white pepper
DIRECTIONS:
Marinate chicken in egg whites, cornstarch and 1 tbs. soy sauce
for 30 minutes. Heat 1 tbs. oil in wok on high heat,,Add chicken and stir-fry
pieces rapidly for about 1 minute,or until chicken loses pink color. Remove
from pan and drain on paper towels. In same wok, heat 2 tbs. oil until hot;add
garlic and ginger stir fry 30 secounds. Immediately add remaining diced vegetables
and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tbs. dry
sherry and the sauce ingredients. Cook until done, about 6 minutes. Add a
little cornstarch mixed with water to thicken if necessary.
YIELDS: 6 servings
CHANAN'S CRISP MANDARIN CHICKEN
INGREDIENTS:
1 egg white
2 tbs. cornstarch
2 tbs. soy sauce
4 chicken breast halves -boneless skinned -cut into 3/4-inch pieces
1/2 cup biscuit mix (makes sure it is "parve")
1/3 cup water
1 tbs. sesame seeds
Vegetable oil
1 can mandarin oranges (8-oz) -undrained
2 carrots medium scraped and -thinly sliced
2 green peppers medium-size Cut into 1/4-inch wide-strips
1/2 cup catsup
1/4 cup sugar
2 tbs. cornstarch
2 tbs. vinegar
1 tsp. chicken consumme soup mix (Osem &/or Telma) - you can use the cubes
too.
Hot cooked rice
DIRECTIONS:
Combine egg white 2 tablespoons cornstarch and soy sauce in
a large bowl; mix well. Add chicken coating well; set aside. Combine biscuit
mix water and sesame seeds; mix well. Add to chicken mixture stirring to coat.
Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pieces of chicken one
at a time into hot oil. Fry chicken 1 to 1-1/2 minutes on each side or until
golden brown. Drain on paper towels; set aside. Drain oranges reserving juice.
Add enough water to juice to make 1 1/4 cups. Pour juice mixture into a skillet
and bring to a boil; add carrots. Cover reduce heat and simmer 4 to 5 minutes
or until crisp-tender. Add green pepper; cover and cook 1 minute. Combine
catsup sugar cornstarch vinegar and soup consumme mixing well. Stir into vegetables
and bring to a boil. Add oranges and chicken; cook over medium heat until
chicken is thoroughly heated. Serve over rice.
YIELDS: 4 servings
BRACHA'S HONEY LEMON CHICKEN
INGREDIENTS:
2 lbs. chicken - "FRESH" pieces
3 tbs. soy sauce
1 tbs. dry "kosher" sherry
3-4 tbs. honey
3 tbs. oil
1 tsp. chopped fresh ginger
1 tsp. chopped garlic
1/4 tsp. salt
1 1/2 cups chicken consumme or water
1-1/2 tbs. cornstarch blended with 3 tbs. cold water slices of fresh lemon,
to serve juice of 2 lemons - strained
DIRECTIONS:
A. Pierce chicken pieces with a skewer.
B. Combine soy sauce, sherry, lemon juice and
honey.
C. Brush over chicken pieces and let stand 30
minutes
D. Heat oil. E.
E. Add ginger, garlic and salt.
F. Add drained chicken pieces and brown evenly.
G. Pour off excess oil, add marinade and stock.
H. Simmer covered 45 minutes until tender.
I. Turn chicken pieces twice during cooking.
J. Remove chicken and place on a serving platter.
K. Stir blended cornstarch and water into sauce
and bring to boil.
L. Strain sauce and spoon over chicken pieces.
M. Serve with lemon slices.
YIELDS: 6 servings.
RENA'S CHINESE GARLIC CHICKEN
INGREDIENTS:
4 chicken breast - boneless \ skinless halves (approximately 1 lb.)
1 egg white
1 tbs. cornstarch
1 tbs. dry white wine or "kosher" sherry
4 green onions
1 tsp. gingerroot - finely chopped
3 tsp. garlic - fresh - finely chopped (about 6 medium cloves)
2 tbs. vegetable oil
Hot cooked rice
SAUCE:
1 tsp. crushed chili paste (HUY FUNG FOODS)
2 tsp. sugar
1 tsp. cornstarch
2 tsp. rice vinegar (KOSHER)
1 tbs. water
2 tbs. dry white wine or "KOSHER" sherry
2 tbs. soy sauce
DIRECTIONS:
A. Slice chicken crosswise into thin shreds.
B. In small bowl, lightly beat egg white, then
mix in 1 tbs. cornstach and 1 tbs. wine, stirring until cornstarch is dissolved.
C. Add chicken and mix well to coat all pieces.
D. Let stand at room temperature 30 minutes.
E. At this time, slice green onions on the diagonal
into very thin slices.
F. Finely chop gingerroot and garlic.
G. Combine "Sauce ingredients", mixing
well.
H. Heat wok, add oil, and stir-fry chicken until
no longer pink.
I. Remove chicken with a slotted spoon.
J. Add onions, ginger and garlic to wok and stir-fry
about 30 seconds,
until ginger and garlic are fragrant but not brown.
K. Return chicken to wok, restir sauce ingredients and add to wok.
L. Cook, stirring constantly, until mixture is
well combined, hot and bubbly and thickens slightly.
M. Turn off heat and splash with about 1 tsp
of dark sesame oil.
N. Serve over rice.
YIELDS: 4 servings.
ESTHER LEAH'S RICE CHICKEN - "SIZZLING"
NOTE: Pour the sauce over the rice at the table. Then listen to it pop and sizzle!
1-1/2 lb.chicken breast \ skinned \ boned
MARINADE:
1 tsp. dry "KOSHER" sherry or dry white wine
1 tbs. soy sauce
1 tbs. water
1 tsp. cornstarch
1 cup vegetable oil
SEASONING SAUCE:
1-1/2 cups water
2-1/2 tsp. cornstarch
1/3 cup chicken consumme
1 tsp. salt
1/3 cup mixed frozen peas and carrots
1/2 can sliced (4-oz.) mushrooms,drained, or 4 oz. fresh mushrooms, sliced
1/4 tsp. pepper
1 tsp. sesame oil
5 cups oil for deep-frying
9 2" squares Crisp Rice "KOSHER"
DIRECTIONS:
A. Using blunt edge of a cleaver, lightly pound
chicken.
B. Chop into 1 inch pieces with cleaver.
C. Mix marinade ingredients in a medium bowl.Add
chicken pieces; mix well.
D. Let stand 20 minutes.
E. Heat 1 cup oil in wok over high flame.
F. Stir-fry chicken until very lightly browned
for 1 to 2 minutes.
G. Remove chicken with a slotted spoon, draining
well over wok; set aside.
H. Remove oil from wok.
I. Mix ingredients for seasoning sauce in a medium
saucepan.
J. Bring to a over high heat.
K. Add peas and carrots and mushrooms.
L. Reduce flame to medium.
M. Cook until sauce thickens slightly, stirring
constantly.
N. Add cooked chicken, pepper and sesame oil.
Cook about 1 minute.
O. Put in a large bowl and cover to keep hot.
P. Heat 5 cups oil in wok over heat to 400°Farenheit.
Test oil temperature by dropping in a piece of crisp rice.
Q. Oil is hot enough if rice puffs out in 3 seconds.
R. Add crisp rice squares to wok and deep-fry
until rice puffs out and turns a golden color.
S. Quickly remove rice squares with slotted spoon.
Place in a shallow serving dish.
T. Pour chicken mixture over rice. Rice will
pop and serve.
YIELDS: 4 servings.
MIRIAM'S CHICKEN CHOP SUEY
INGREDIENTS:
1/4 lb. mushrooms \ sliced
3 tbs. soy sauce
1 tbs. cornstarch
1 lb. chicken breasts \ boneless skinless
2 garlic\ cloves finely chopped
1 tbs. oil
1/2 cup celery \ thinly sliced
1/2 cup sliced water chestnuts \ sliced
1/2 cup bamboo shoots
1 cup chicken consumme
Hot cooked white rice or chow mein noodles
DIRECTIONS:
A. Blend soy sauce with cornstarch in cup until
smooth; set aside.
B. Cut chicken into 1-inch pieces; toss with
garlic in small bowl.
C. Heat wok over high heat; add oil.
D. Add chicken mixture and celery; stir-fry 2
minutes.
E. Add water chestnuts and bamboo shoots; stir-fry
1 minute.
F. Add broth and mushrooms; cook and stir 3 minutes
or until chicken is no longer pink.
G. Stir soy sauce mixture and add to wok. Cook
and stir 1 to 2 minutes until sauce boils and thickens.
H. Serve over rice. Garnish with green onions.
YIELDS: 4 servings.
ALIZA'S CHICKEN WITH ORANGE PEEL -SZECHUAN STYLE-
INGREDIENTS:
1 orange - LARGE-
2 chicken breasts -LARGE\whole- skinned & boned
1 tbs. soy sauce
1 tbs. dry white wine or "kosher" sherry
4 onions -green- cut into 2" pieces
1 tsp. ginger root -finely chopped - or (1/4 tsp. ground ginger)
2 1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup orange juice
1/4 cup canola oil
1/4 tsp. crushed red pepper
DIRECTIONS:
A. With vegetable peeler, cut peel from orange
into 1-1/2" wide pieces, being careful not to cut into white membrane.
B. Cut pieces into 1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly in 200 degree Farenheit oven 30 minutes.
C. Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger.
D. In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and refrigerate both.
E. About 15 minutes before serving: In a wok
over medium flame, in hot
oil, with slotted spoon, stir-fry peels until crisp and edges are slightly
browned, about 2 minutes, drain on paper towels.
F. In remaining oil in wok, over high heat,
stir-fry chicken mixture until
chicken loses pink color and is tender, about 4 minutes.
G. Stir orange-juice mixture, then add to chicken
and stir-fry until mixture is slightly thickened and coats chicken.
H. Spoon onto warm platter, sprinkle with peels.
YIELD: 4 servings.
SANDY'S CASHEW CHICKEN
INGREDIENTS:
1/2 lb. chicken breasts - skinned \boneless and cut into 1/2 " cubes
MARINADE:
1 egg white
1 tsp. salt
1 tsp. cornstarch
5 fluid ounces oil
2 oz. cashew nuts
2 tsp. dry sherry
1 tbs. light soy sauce
1 tbs. spring onions - finely chopped - garnish
DIRECTIONS:
A. Add the marinade ingredients to the chicken
cubes, mixing well adding the cornstarch last.
B. Allow the chicken to marinate in the refrigerator
for 15 - 20 minutes.
C. While the chicken is marinating, mix together
the dry sherry and light soy sauce and set aside.
D. Heat the wok and add oil.
E. When the oil is ready, add the chicken cubes
and stir-fry on medium flame, stirring quickly to ensure that the chicken
does not stick to the wok, until it turns white.
F. Remove the chicken from the wok and set aside.
G. Clean the wok with a paper towel and add one
tablespoon of oil.
H. When the oil is ready, add the cashews and
stir-fry them for about 1 minute.
I. Add the chicken, and the sherry/soy sauce
mixture.
J. Stir-fry the dish for about another 2 minutes.
K. If you don't like raw spring onions, you can
add them to the dish at this time. Otherwise, remove the dish from wok, garnish
with spring onions, and serve.
YIELDS: 4 servings.
SHRAGA'S ORANGE BEEF
INGREDIENTS: (BASIC)
1/2 lb. steak &/or shoulder - thinly sliced
2 tbs. sherry &/or white wine
2 tbs. cornstarch
2 egg whites
6 tbs. peanut oil
SAUCE INGREDIENTS:
1 1/2 cup beef consumme
2 tbs. light soy sauce
1 tsp. sugar
1 1/2 tbs. cornstarch
1 tsp. red wine "kosher" vinegar
5 red chile peppers - dried- broken into pieces
8 orange rind -thin slices of(orange part only) or more fresh ground black
pepper - to taste
DIRECTIONS:
A. Whisk together the sherry, cornstarch, and
egg whites until the mixture is foamy.
B. Add the beef and toss to coat the pieces well.
C. Set aside.
D. Cut meat into 2" x 2" pieces.
E. Heat 4 tbs. peanut oil in wok.
F. Fry meat quickly, just until crispy and browned.
G. Remove to wok rack to drain.
H. Add remaining 2 tbs. peanut oil to wok.
I. Add orange rind and red peppers to hot oil
in wok.
J. Stir-fry until orange rind begins to darken
and aroma from oil becomes pleasant.
K. Add remaining ingredients and stir until bubbly
(add more beef consumme if too thick).
L. Add fried beef and toss to coat with sauce.
M. Serve immediately with steamed white rice
YIELDS: 4 servings.
JOY'S BEEF with BROCCOLI
INGREDIENTS:
2/3 lb. steak or shoulder
1/2 lb. broccoli tops cut into 2 or 3 pieces each
1 tsp. cornstarch
1/3 cup water
7 tbs. oil
1 garlic -clove- crushed
1 tsp. salt
1/2 tsp. soy sauce
3 tbs. chicken consumme
1/4 tsp. pepper
MARINADE:
1 tsp. dry "kosher" sherry &/or white wine
1/2 tsp. baking soda
1 tbs. soy sauce
1 tsp. cornstarch
1 tbs. sesame oil
1/4 tsp. sugar
DIRECTIONS:
A. Cut beef across the grain at an angle into
thin strips.
B. Mix the marinade ingrediants in a bowl, stir
to blend well.
C. Add beef strips,mix well and let stand 30
minutes.
D. Disolve cornstarch in water to make a paste,
set aside.
E. Heat 6 tbs oil in wok over high heat 1 minute.
F. Stir-fry beef until browned, remove beef draining
well over the wok.
G. Add 1 tsp. oil to the remaining oil in the
wok.
H. Heat 30 seconds, add garlic stir-fry 30 seconds.
I. Add broccoli and stir-fry 5 minutes.
J. Add constarch paste, salt, soy sauce, chicken
consumme and pepper.
K. Stir-fry until sauce slightly thickens.
L. Add cooked beef: mixing well to coat
YIELDS: 6 servings.
HAROLD'S HUNAN BEEF
INGREDIENTS:
1 lb. steak or shoulder
2 1/2 tbs. oil
1 tbs. garlic - finely chopped
1 tbs. ginger - finely chopped
2 scallions, slivered
1 tbs. hoisin sauce "KOSHER"
1/2 tsp. chili paste with garlic (HUY FONG FOODS)
MARINADE:
1/2 tsp. baking soda
1 tsp. warm water
1/2 tsp. salt
1/2 tsp. sugar
2 tsp. dark soy sauce
1 tsp. lite soy sauce
1 1/2 tbsp. cornstarch
1 tbsp. sesame oil
1 1/2 tbs. dry sherry "KOSHER" &/or white wine
1 egg white
DIRECTIONS:
A. Cut steak or shoulder lengthwise (with grain
of meat) into 3 equal strips each approximately 1 1/2" wide.
B. Cut each strip across the grain into thin
slices.
C. Place in a bowl.
D. To make the marinade, mix baking soda with
warm water and add to the meat.
E. Add the remaining marinade ingredients and
mix well.
F. Marinate for at least 5 hours, or as long
as overnight in the refrigerator.
G. Heat wok and add oil.
H. Add garlic and ginger and stir-fry for 30
seconds over high heat.
I. Add beef and stir-fry for 3-5 minutes over
high heat.
J. Add green onions, hoisin sauce, and chili
paste.
K. Stir well and serve.
YIELDS: 4 servings.
MEIR'S SPICY BEEF and BOK CHOY
INGREDIENTS:
1 lb. steak &/or shoulder
1/4 cup soy sauce
2 tbs. dry sherry "kosher" &/or white wine
2 tsp. ginger - finely chopped
2 garlic -cloves - finely chopped
1 tsp. sugar
1/2 tsp. Chinese five-spice powder
1/4 tsp. red pepper flakes (optional)
1 large head bok choy (check for bugs)
2 tsp. cornstarch
2 tbs. oil / divided
DIRECTIONS:
A. Cut beef across grain into 1/8-inch-thick
slices.
B. Cut each slice into 2-inch pieces.
C. Combine soy sauce, sherry, ginger, garlic,
sugar, five-spice powder and red pepper flakes in medium bowl.
D. Add beef and toss to coat, set aside.
E. Separate bok choy leaves from stems.
F. Stack leaves and cut crosswise into 1-inch
slices.
G. Cut stems diagonally into 1/2-inch slices.
H. Keep leaves and stems separate.
I. Drain beef, reserving marinade.
J. Stir reserved marinade into cornstarch in
small bowl, stir until smooth.
K. Set aside.
L. Heat wok over medium-high heat 1 minute .
M. Add 1 tablespoon oil into wok and heat 30
seconds.
N. Add beef, stir-fry 2 minutes or until beef
is barely pink in center.
O. Remove beef to large bowl.
P. Add remaining 1 tablespoon oil and heat 30
seconds.
Q. Add bok choy stems, stir-fry 3 minutes.
R. Add bok choy leaves, stir-fry 2 minutes.
S. Stir marinade mixture until smooth, add to
wok.
T. Stir-fry 1 minute or until sauce boils and
thickens.
U. Return beef and any accumulated juices to
wok, cook until heated through.
V. Serve with white rice.
ELCHANON'S EGG DROP SOUP
INGREDIENTS:
8 cups chicken consumme
1 tsp. water
1 tsp. cornstarch
2 eggs well beaten
2 stalks scallions - chopped
1/4 tsp. pepper
3 tbs. chicken - chopped
1 tsp. sesame oil
"fresh" snow peas for garnish.
DIRECTIONS:
A. Heat consumme.
B. Combine water and cornstarch to make a paste, stir into consumme.
C. Bring to a boil over high heat.
D. Add beaten eggs.
E. Quickly stir in one direction only to make egg threads.
F. Remove from heat.
G. Add scallions, pepper, chicken and sesame oil.
H. Garnish with fresh snow peas.
HAROLD'S HOT AND SOUR SOUP
INGREDIENTS:
1/4 lb. lean beef - shredded
1 tsp. "kosher" dry sherry
1/4 cup dried wood ears
1/4 cup dried lily buds [[soaked in 3 cups of hot water 20 min. - remove stems
set aside]]
1 tbs. light soy sauce
1 3" square tofu - sliced thin
2 cups chicken consumme (use "parve" consumme)
4 1/2 cups water
1 tsp. salt
2 oz. mushrooms - sliced
1/4 cup water chestnuts - sliced
1/4 cup bamboo shoots - shredded
2 tbs. carrots - shredded
2 tbs. worchestershire sauce
1 tsp. vinegar
5 tbs. cornstarch
5 tbs. water
1 egg - beaten
1/2 tsp. white pepper
1/2 tsp. black pepper
1 tbs. sesame oil
Beef/chicken marinade:
1/2 tsp. "kosher" sherry
1/2 tsp. cornstarch
1 tsp. sesame oil
DIRECTIONS:
A. Combine marinade in a small bowl, add beef &/or chicken, marinate
for 20 minutes.
B. Combine consumme and water and salt,bring to a boil.
C. Lower fire to medium flame.
D. Add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears
and lily buds.
E. Simmer 3-4 minutes.
F. Add beef/chicken with marinade and tofu.
G. Bring to a boil.
H. Add Worcestershire sauce and vinegar.
SHIRA'S SZECHUAN VEGETABLE LO MEIN
INGREDIENTS:
8 oz. chinese egg noodles or spaghetti
2 tsp. hot chili oil (Huy Fung brand)
2 tsp. ginger root,grated
2 cloves garlic -minced
3 1/2 ounces shiitake mushrooms,thinly sliced
1 medium red bell pepper cut in thin strips
2 cups bok choy -chopped (checked for bugs)
1/2 cup vegetable broth (Osem &/or Telma)
6 ounces snow pea pods
2 tbs. soy sauce
2 tbs. rice vinegar
1 tbs. sesame oil
DIRECTIONS:
A. Cook noodles according to package directions.
B. Meanwhile, heat oil in large wok over medium heat.
C. Add ginger and garlic; cook 30 seconds.
D. Add mushrooms, bell pepper and bok choy; stir-fry 3 minutes.
E. Add broth and sugar snap peas; simmer until vegetables are crisp-tender,
stirring occasionally, 3 to 5 minutes.
F. Add soy sauce, and vinegar.
G. Drain noodles; add to skillet with vegetables.
H. Add sesame oil; cook 1 minute, tossing well.
CHANI'S CHINESE CABBAGE with MUSHROOMS
INGREDIENTS:
3 tbs. canola oil
1 Chinese cabbage, cut into 1 inch pieces (checked for bugs)
6-8 dried Chinese mushrooms, soak in hot water for 20 minutes,
drained, stemmed and quartered or fresh mushrooms sliced
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce
1 tsp. sesame oil
DIRECTIONS:
A. Heat oil in a wok, stir-fry cabbage and muchrooms until soft.
B. Add salt, sugar and soy sauce.
C. Stir then cook for about 1 1/2 minutes more.
D. Add sesame oil and serve.
BASHA'S BASIC STIR-FRIED VEGETABLES
INGREDIENTS:
2 tbs. oil
1/2 tsp. salt
2 thin slices ginger root, minced
1 clove garlic, peeled and minced
1 lb. cut vegetables (red & green peppers, broccoli, cauliflower, mushrooms,
bok choy, water chestnuts, etc.)
1/2 tsp. sugar
Water (optional) : for added flavor add either "parve" or "meaty"
chicken soup consumme.
Gravy:
1 tbs. cornstarch mixed
2 tsp. soy sauce
1/2 cup chicken stock or water (optional)
DIRECTIONS:
A. Heat wok, Add oil and heat.
B. Add salt, ginger, garlic, and vegetables
C. Stir-fry around wok 1 minute to coat with oil.
D. Adjust heat to prevent scorching.
E. Add sugar. If you are cooking soft vegetables, stop cooking at this time.
F. For firmer vegetables, add 1 to 2 tbs. water, cover, and cook for 2 minutes
or until crisp tender.
G. If vegetables are not quite done, cook another minute or two, adding another
tablespoon or so of water if wok is dry.
H. Serve at once, or if you wish a gravy, stir gravy mixture to recombine
it; pour over vegetables, and stir
and cook for 30 seconds or until sauce thickens.
YIELDS: 4 servings.
BARUCH'S BROCOLLI STIR-FRY
INGREDIENTS:
1 1/2 lb Broccoli (check well for infestation)
2 tbs. Peanut oil
2 tbs. Soy sauce
1 tsp. Cornstarch
1 tbs. Honey
1/2 tsp. Fresh grated ginger root or 1/4 teaspoon ground ginger
1/4 tsp. Hot pepper sauce (Huy Fung brand)
1/4 cup Slivered almonds
Preparation:
A. Check the broccoli well for infestation, wash, then cut off broccoli flowerets.
B. Slice stems 1/4 inch thick.
C. In large skillet or wok, heat oil; stir-fry broccoli 5 minutes until crisp-tender.
D. In small bowl, mix soy sauce and cornstarch.
E. Add honey, ginger and Huy Fung hot pepper sauce.
F. Pour over broccoli.
G. Cook until sauce thickens slightly.
H. Stir in almonds.
© Copyright 2002 Kosher Technical Konsultants
