Mapo Tofu

Ingredients (Serve 4 people) :

• 1/4 pound ground pork
• 1 pound regular tofu (medium firmness)
• 1 leek or 3 green onions (chopped)
• 3 cloves grated garlic
• 1 tbsp grated ginger
• 2 tsp chili bean paste
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp sake (if available)
• 1 tsp sugar
• 1 cup chicken broth (can be substitute by water)
• 1 tbsp cornstarch dissolved in 2 tablespoons water (can be substitute potato stretch or tapioca stretch)
• pepper
• sesame oil 

Directions:

1. Cut the tofu into 1/2 inch square cubes, and blanch (drop into boiling water) for 2 - 3 minutes.
2. Remove tofu from boiling water and drain.
3. Heat wok and add oil. When oil is ready, stir fry grated garlic.
4. Add ground pork to the wok, and stir fry until the color darkens. 
5. Add chili bean paste to the wok and stir fry until you can smell the aroma.
6. Add soy sauce and sake, and ginger, and stir fry.
7. Add chicken soup, sugar, pepper, and oyster sauce.
8. Add tofu. Bring to boil, and keep boiling for a few minutes.(stir occasionally for avoiding burn) 
9. Add water dissolved cornstarch to the wok little by little and mix well.
10. Add chopped green onion and sesame oil.

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Cashew Chicken

 

Ingredients:

• 3 Chicken breasts, boned and skinned
• 1/2 lb. Chinese pea pods
• 1/2 lb. Mushrooms
• 4 Green onions
• 2 cups Bamboo shoots, drained
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tb Corn starch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)

Directions:

1. Slice chicken horizontally into very thin slices and cut into inch squares.
2. Remove ends and strings from pea pods.
3. Slice mushrooms, green part of onions, and the bamboo shoots.
4. Mix soy sauce, cornstarch, sugar, and salt.
5. Heat 1 tbls of oil in skillet.
6. Over moderate heat, cook all nuts until  lightly toasted (about 1 min) and remove from the skillet.
7. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
8. Lower heat to low, add pea pods, mushrooms, and broth, cover and cook slowly for 2 mins.
9. Remove cover, add soy sauce mixture, bamboo shoots, and stir until souce become thick,
10. Simmer uncovered a bit more and add green onions and nuts.

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Egg Roll

  Ingredients (10 egg rolls):

• 1 lb. chinese cabbage (Napa)
• 2 stalks celery
• 1/2 lb. cooked shrimp
• 1/2 lb. cooked pork
• 10 water chestnuts
• 1/3 cup bamboo shoots
• 1 tsp. salt
• 1 tsp. sugar
• Liberal dash pepper
• 1/2 tsp. light soy sauce
• 1/4 tsp. sesame oil
• 1 beaten egg
• 10 egg roll skins
• 3 cups oil (for deep frying)

Directions:

1. Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. 
2. Parboil shrimp and fry or bake pork. Mince both. 
3. Shred water chestnuts and bamboo shoots. 
4. Mix all ingredients but egg together.
   Beat egg. 
5. Wrap filling in egg roll skins and seal with egg.
   Heat oil in wok or deep fat fryer to 375 degrees and drop in eggrolls. 
6. When skin turns light golden brown, remove from oil and cool down.
7. When eggrolls become cool down, drop again into hot oil and fry until golden brown.

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