Ingredients

5-6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro

Sauce

1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Directions

Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point…). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill.

Ingredients:

3 lbs plums
2 lbs peach
3 sweet red peppers, diced
4 lrg cloves garlic, minced
1 onion, minced
4 cups cider vinegar
1 1/2 cups water
1/2 cups cooking sherry
1 tsp soy sauce
1 1/2 cup white sugar
1 1/2 cup packed light brown sugar
1 Tbsp ground ginger
1 Tbsp pickling salt
1 Tbsp dry mustard powder
1 tsp cayenne pepper
1 tsp cinamon
1 tsp cardamom

Directions

Steam blanch the plums and peaches for 2 minutes, doing only 1 pound at a time. Skin and remove the pits. In a large kettle, combine all the ingredients. Bring them to a boil and then simmer until the fruit falls abart and the syrup is quite thick, about 1 1/2 to 2 hours,
stirring frequently to avoid scorching.

Ladle into hot 1/2-pint jars leaving 1/2 inch head-space, and then seal and process in a boiling water bath for 10 minutes. Remove the jars from the bath, cool, and store.

Ingredients

4 ounces of bean thread vermicelli
2 T lime juice
1 T fish sauce
1 T sugar
1 t roasted sesame oil
1/2 cup peanuts, toasted and chopped fine
3 scallions, chopped fine
1/2 small carrot, chopped fine
1/4 c cilantro, chopped fine
1/8 c mint, chopped fine

Directions

Bring a pot of water to boil. Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent. Drain water and rinse with cold water. Allow to drain. In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds. Stir to finish dissolving the sugar. Add the sesame oil.

In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine. Taste for seasoning and correct. For a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving.

Serves 4.

Ingredients

3 pounds boneless lean pork cut in 2″ by 6″ strips
1/4 cup hoisin sauce or plum sauce
1/4 cup soy sauce
3 tablespoons white wine
2 tablespoons catsup
1 tablespoon minced garlic
1 tablespoon grated orange zest
1 tablespoon sesame paste
1 teaspoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon 5 spice powder
4 drops red food coloring

Directions

Combine all ingredients, mix well, cover and chill for 4-24 hours. Remove pork to a rack in a roasting pan. Bake @ 350 degrees for 15 minutes. Turn over and baste with remainder of marinade. Bake another 20 minutes or until pork is done.

Pungent fresh orange zest, crushed red pepper, garlic and giner provide contrasting flavors for this hot-and-sour Szechwan sauce. I often prepare the sauce using tangerines or clementines instead of oranges.

Ingredients

Marinade

2 Tbs soy sauce
2 Tbs rice wine or sake
1 tsp sesame oil
1 Tbs cornstarch

Sauce

3/4 cup chicken broth or water
3 1/2 Tbs soy sauce
3 Tbs rice wine or sake
1 tsp sesame oil
1 1/2 Tbs rice vinegar
2 tsp sugar
1 1/4 Tbs cornstarch
1 1/2 pounds boneless skinless chicken breast
3 Tbs orange zest or finely shredded orange peel removed with a vegtable peeler and cut into julienne shreds
1 1/2 cups thinly sliced water chestnuts
5 Tbs corn oil
1 1/2 Tbs minced garlic
1 Tbs minced fresh gingerroot
1 tsp crushed red peppers or chile flakes

Preparation Instructions

Add the ingredients of the marinade to a bowl and mix together. Trim away any fat or sinew from the chicken and discard. Cut the breast meat on an angle into very thin slices, about 1/8 inch thick and 1 1/2 inches long. Place the slices in the bowl, toss lightly to coat, cover with plastic wrap, and let marinate 1 hour or longer in the refrigerator.
Heat 2 cups of water until boiling and blanch the orange peel for 15 seconds. Remove with a fine-meshed strainer and squeeze out the water in a paper towel. Reheat the remaining water until boiling, add the water chestnuts and blanch for 15 seconds. Drain thoroughly in a colander.
Prepare the sauce by combining the ingredients.
Heat a wok, add 3 1/2 Tbs oil and heat until very hot. Add the chicken slices and stir-fry over high heat, stirring continuously until the meat changes color and separates. Remove with a handled strainer or a slotted spoon and drain in a colander. Rinse and clean out the wok.
Reheat the wok, add the remaining 1 1/2 Tbs oil and head until very hot. Add the orange peel, minced garlic, gingerroot and hot peppers and stir-fry over high heat about 10 seconds until fragrant. Add the water chestnuts and toss lightly for about 15 seconds, then add the sauce mixture. Cook, stiring constantly to prevent lumps, until thick. Add the cooked chicken, toss lightly to coat. Serve with steamed rice.

6 Servings.

Archiver’s Comments

Skill level – moderate
I cooked the chicken in two batches, and used considerably less oil than directed. The sauce didn’t thicken up as I well as I would have liked. I’d try 1/2 cup chicken broth and 2 Tbs cornstarch. I always put in more garlic, ginger and red peppers than called for, but cook according to your taste buds.

This is a great snack to munch on, and it’s quick and easy to make.

Ingredients

3 cups broccoli flowerets (bite-size)
1/3 cup mayo
1 Tbs sugar
2 Tbs white wine vinegar
2 Tbs Hoisin sauce
1 Tbs sesame oil
1 tsp light soy sauce
1 tsp chili paste

Preparation Instructions

Place broccoli in boiling water; heat to boiling.
Boil uncovered 1 minute; drain.
Rinse in cold water; drain.
Mix remaining ingredients in a bowl.
Stir in broccoli.
Cover and refrigerate 1 hour; drain.

4 servings

Archiver’s Comments

Skill level – easy
This is rally easy to make, but requires some esoteric ingredients. I used chili puree instead of chili paste, and red wine vinegar instead of white. There’s a lot of marinade, so you can probably double the broccoli without doubling the marinade. I kept it in the fridge for a few days, munching on it when I was hungry. It probably also makes a good appetizer.

A typical Szechwan dish – harmonious blends of spices and enticing pungency. The spiciness is sure to stimulate everyone’s taste buds. A great dish for a chilly winter’s day – sure to chase away the grey clouds!

Ingredients

Marinade:
1 Tbs. soy sauce
2 tsp. wine
1/4 tsp. salt
1/2 tsp. oil
2 tsp. cornstarch
Hot Sauce:
1 Tbs. wine
1/2 tsp. sesame oil
2 tsp. soy sauce
1 tsp. sugar
1 tsp. chili oil
1/2 cup chicken soup stock
2 tsp. hoisin sauce
1/2 tsp. salt
1/2 tsp. white pepper
3 Tbs. oil
1 Tbs. ginger
4 cloves garlic
4 dry red chili peppers, crushed
1 cup bamboo shoots
1 cucumber, cut into 1/2″ cubes
2 bell peppers, cut into 1/2″ pieces
2 tsp. cornstarch
4 tsp. cold water.
1 lb. chicken cut into 1/2″ cubes

Preparation Instructions:

Marinate chicken for 30 minutes.
Combine ingredients for hot sauce and reserve. Combine cornstarch and water, reserve.
Heat oil in wok over high heat. Add ginger, garlic and chili peppers; stir for 15 seconds. Add marinated chicken and stir-fry for 1 1/2 minutes. Remove chicken.
Add vegetables; stir for 30 seconds. Pour in sauce mixture. Mix well with continuous stirring for 1 minute. Return chicken to wok and thicken with cornstarch solution.

3 Servings.

Archiver’s Comments

Skill level – easy
I didn’t find this dish especially hot, but that may be because I cook spicy food quite often. Add more chili oil and chili peppers to suit.

Tags:

vietnamese hot and spicy chicken recipe, hot and spicy chicken vietnamese recipe, vietnamese hot and spicy chicken, vietnamese hot spicy chicken recipe, vietnam hot and spicy chicken, vietnamese hot and spicey chicken recipe

This dish resembles little pocket sandwiches and is flavored with a wonderful sauce.

Serves 4.

Ingredients:

1 box (19 oz.) of firm tofu
1/4 cup of salad oil
1 cup chicken stock
2 TBS oyster sauce
1/2 TBS cornstarch mixed
with 1 TBS of water
1 TBS of shredded green onion
parsley for garnish

Tofu Filling:

1 TBS dried shrimp or ham
3 oz. of fish fillet, chopped
3 oz. of ground pork or beef
1/2 TBS green onion, chopped
1/2 TBS dry sherry
1/2 TBS soy sauce
1 tsp cornstarch
1/4 tsp salt

Directions:

Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles.

Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1TBS of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture.

Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm.

Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parlsey. Serve hot.

Tags:

cantonese tofu