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Frequently Asked Questions...

Can anyone give me some good chinese food recipies?

I really love Chinese food and I'd love to have a couple of home recipes that are natural and good.
Could you share your favorites with me?


Best Answer...

Answer:

Below is a very typical Cantonese Vegetarian recipe and it's really worth to give it a try.

<<<<< Luo Han Shang Su 羅漢上素>>>>>> Serves 4

1 1/2 oz bean curd stick (fu dzu)
20 fried gluten balls (mien jin pau)
50g broccoli, boiled (halfly cooked) with a pinch of salt
4 -5 dried black mushrooms (soaked into water till soft)
6 button mushrooms, stemed
6 slices of cookedcarrots (cut into butterfly or flower shape)
6 baby corn
2 stalks celery (cut into 2 inches in length)
1 slice of fresh ginger (crushed)
2 tablespoons of peanut oil or cooking oil
a few drops sesame oil
1/4 teaspoon of salt
1 tablespoon of cooking wine / sherry

Soy Sauce Mixture (Brown Sauce)
3 tablespoon of light Soy Sauce
1 tablespoon of cooking wine / sherry
1 teaspoon of rice vinegar
1 teaspoon of sugar
1 cup of water

Corn starch mixture
2 teaspoons of corn starch
1 tablespoon of water

1) Break the bean curd stick into several pieces, soak into water till expand / soft, cut the black mushroom in half, stemed

2) Heat a pot with 3 cup of water, boil the bean curd stick with the black mushroom for 10 mins. Remove and drain, set aside

3) Cook the gluten balls in boiling water to remove the oil, rinse with running tap water, set aside

4) Cut broccooli into bite size, blanch in boiling water with baby corn with a pinch of salt for 1 min (half cooked), drain and set aside

5) Heat a chinese wok with strong heat, add peanut oil, season the wok with oil, reduce heat to medium, add ginger and fry till it is fragrant, disolve 1/4 teaspoon salt in the cooking oil, turn heat back tot strong, add the bean curd stick / gluten balls / black mushroom / button mushroom / carrot into the wok, stir fry quickly for 1 minute, add cooking wine to make a fame (if you are scared, you don't need to really make the fame!).

6) Add the soy sauce mixture into the wok, bring to boil, cover the wok and turn heat to low, cook for 5 minutes, add the broccoli / celery / baby corn into the wok and stir fry for 30 seconds or till cooked

7) Add the corn starch mixture into the wok to thicken the sauce, turn off the heat and add a few drops of sesame oil to make the mixture shiney

8) Serve with steamed rice

P.S. Sheung Soo = assorted vegetables in Cantonese, you may also add bean sprouts or snow peas or boiled cauliflower into this recipe

You can find bean curd stick & gluten balls in the gocery store in China Town, if not, you can replace them with deep fried tofu (you better deep fried it yourself so that you can control the quality of the oil, store-bought ones are not trustworthy)

Enjoy!