MasterCook export: Asian Collection * Exported from MasterCook * Chicken Stir Fry Recipe By : Brenda McCaw Serving Size : 6 Preparation Time :0:15 Categories : Chinese Ethnic Main Dishes Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- minced 1 medium onion 3 cups vegetables of your choice thinly sliced or chopped broccoli florets, button mushrooms carrot, baby corn, snow peas, bean sprouts. red and green pepper 2 tablespoons Oyster sauce (or to taste) 300 grams boneless chicken -- cut in 1/2" cubes 1 teaspoon chicken stock powder 1 cup water 1 tablespoon cornstarch 1 tablespoon water Add oil to wok over med-high heat. Add chicken pieces and stir-fry until no longer pink. Remove to bowl. Stir-fry garlic until fragrant, add onions and other vegetables and stir-fry until onions are soft and vegetables are tender crisp. Return chicken to wok. Add chicken stock powder blended with water and bring to boil. Add oyster sauce and mix well. Mix cornstarch with water and stir into liquid in wok. Cook until thickened and clear. Serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Teriyaki Recipe By : Junko Harada Serving Size : 2 Preparation Time :0:00 Categories : Ethnic Main Dishes Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Japanese soy sauce 2 tablespoons sake or rice cooking wine 3 tablespoons white sugar 300 grams chicken fillets or breasts -- cut in 1/2" cubes 1 tablespoon oil Mix soy sauce, sake and sugar together. Add oil to wok over med-high heat. Add chicken pieces and stir-fry until browned. Add sauce to chicken in wok and bring to a boil. Continue cooking until sauce is reduced and chicken is coated. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hong Kong Noodles Recipe By : Brenda McCaw Serving Size : 4 Preparation Time :0:00 Categories : Chinese Ethnic Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 grams thin, fresh egg noodles -- cooked as directed 1 tablespoon oil 1 medium onion -- sliced 2 cloves garlic -- crushed 1 teaspoon grated fresh ginger (or 1/4 tsp. ground) 250 grams button mushrooms -- fresh, sliced 300 grams chicken fillets, cut in small pieces 1 small red pepper -- sliced 250 grams Chye Sym (mustard greens) -- coarsely chopped 2 tablespoons oyster sauce 2 tablespoons light soy sauce 2 tablespoons cornstarch 1 tablespoon mild sweet chili sauce 1 teaspoon chicken stock powder 1/2 cup water Heat oil in wok; cook chicken until no longer pink. Remove. Add onion, garlic, ginger, mushrooms and red pepper, stri-fry until softened slightly. Add chye sym and chicken, sauces, cornstarch and stock powder blended with water. Stir until chye sym has wilted. Add noodles, stir until hot. Boneless, skinless chicken breast may be substituted for the chicken fillets. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mee Goreng (Indonesian Fried Noodles) Recipe By : Sumriyeh Taiyam Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons sweet soy sauce ** 1 teaspoon sesame oil 1/8 teaspoon black pepper 2 cups boneless, skinless chicken -- diced oil 2 Tablespoons chili paste (ground red chillies) 3 cloves garlic -- minced 2 Tablespoons red onion 250 grams fresh prawns -- peeled & deveined 1 each yellow onion -- chopped 1 bunch Chye Sym (mustard greens) -- chopped coasely 100 grams medium egg noodles -- fresh, cooked 2 tablespoons ketchup (or to taste) ** Indonesian Sweet Soy Sauce - 1 part molasses to 2 parts Chinese Soy Sauce, mix together. Add sweet soy sauce, sesame oil and pepper to diced chicken and mix well to coat. Refrigerate until ready to use. Add a small amount of oil to wok and heat over med-high heat. When oil is hot add garlic and stir-fry until fragrant, add chili paste and minced red onion and stir-fry 1 minute or until onion is soft. Remove chili mixture to bowl and set aside. Add a small amount of oil to wok and stir-fry chicken until almost cooked, add prawns and continue stir-frying until prawns are pink. Remove chicken and prawns to bowl. Add oil to wok if needed. Stir-fry chopped onion until transparent, add noodles and stir-fry until heated through. Add chicken and prawns, chye sym, chili mixture (to taste) and ketchup. Stir-fry until mixed thoroughly and heated through. - - - - - - - - - - - - - - - - - - NOTES : This dish can also be made without the chili, thie kids like it that way. * Exported from MasterCook * Sweet and Sour Pork Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Chinese Main Dishes Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 4 tablespoons cornstarch 1 1/2 teaspoons baking powder pinch salt 1 tablespoon oil water 225 grams pork fillet -- cut in 1/2" cubes 1 onion -- sliced 1 green pepper -- seeded & sliced 1 small can pineapple chunks, juice reserved oil for frying Sweet and Sour Sauce 2 tablespoons cornstarch 1/2 cup light brown sugar pinch salt 1/2 cup cider or rice vinegar 1 clove garlic -- crushed 1 teaspoon ginger root -- grated 6 tablespoons tomato ketchup 6 tablespoons reserved pineapple juice Sift the flour, cornstarch, baking powder and salt into a bowl. Add the oil and enough water to make a thick, smooth batter. Beat until smooth. Heat enough oil in a wok to deep-fry the pork. Dip the pork cubes into the batter and drop into the hot oil. Fry 4-5 pieces of pork at a time and remove them with a draining spoon to paper towels. Continue until all the pork is fried. Pour off most of the oil from the wok and add the sliced onion, pepper and pineapple. Cook over high heat for 1-2 minutes. Remove and set aside. Mix all the sauce ingredients together and pour into the wok. Bring slowly to the boil, stirring continuously until thickened. Allow to simmer for about 1-2 minutes or until completely clear. Add the vegetables, pineapple and pork to the sauce and stir well. Reheat for 1-2 minutes and serve immediately./ - - - - - - - - - - - - - - - - - - NOTES : You may substitute boneless chicken for the pork, just as tasty.