Asian Style Braised Boneless Beef Short Ribs

Ingredients

3 pounds boneless beef short ribs

3 tablespoons canola oil (I don't measure)

Several grinds black pepper

2 teaspoons of five spice powder

1 tablespoon of garlic, coarsely chopped

1 tablespoon ginger, coarsely chopped

1 teaspoon hot chili garlic sauce (clear plastic bottle – Rooster on label)

8 tablespoons soy sauce

2 cups rich chicken stock (I used chicken broth and add 1/2 package of glace) (Glace purchased at Let’s Get Cookin.

2 teaspoons cornstarch

4 teaspoons water

3 scallions minced and sprinkled over for garnish

1 teaspoon roasted sesame oil

Served with steamed rice.

Method:

1. Preheat oven to 375
2. Season the meat with pepper. 
3. Heat oil in a dutch oven until hot. Brown meat on all sides, remove from pan and set aside. Add 5 spice powder, garlic, and ginger to pot. Stir until it becomes aromatic.
4. Add chili sauce, soy and chicken stock to pot.
5. Return meat to pot and coat with liquid. Cover with a tight fitting lid. Place in oven for 45 minutes. Turn meat and cook for another 45 minutes.
6. Place pot on stove top. Remove meat. 
7. Bring the sauce to a boil. Make a slurry of the cornstarch and water then add to the sauce. Continue to gently boil  the sauce to allow it to thicken. Once sauce is thickened slice meat in ½ inch slices. Stir in sesame oil. Warm the meat in the sauce. Sprinkle meat with scallions. Serve with steamed rice.

Note:  This dish can be made ahead and placed into the refrigerator to cool. A layer of fat will form on the surface. Remove visible fat and reheat in an oven at around 200 degrees. This can also be done on the stove top by warming on a low burner. 

Teriyaki Sauce (Tyler Florence)

Ingredients
1/2 cup soy sauce
2 teaspoon dark sesame oil
Juice of 2 oranges
2 tablespoon honey
2 tablespoon ginger, peeled and minced
1/2 cup scallion, chopped
2 teaspoon garlic, minced
2 teaspoon sesame seeds, toasted

Directions
Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/teriyaki-sauce-recipe2.html?oc=linkback

Spicy Hunan Beef with Scallions and Sweet Red Peppers

Spicy Hunan Beef with Scallions and Sweet Red Peppers

Ingredients:

1 pound round or flank steak, trimmed of fat and gristle

Marinade:

2 tablespoons light soy sauce

4 teaspoons corn starch

1 teaspoon sugar

1 tablespoon corn or peanut oil

The Sauce:

3 tablespoons Chinese rice wine or dry sherry

2 tablespoons light soy sauce

2 tablespoons sugar

1 ½ tablespoons hoisin sauce

¾ teaspoon of sesame oil

8 whole scallions

1 red pepper, cored , seeded and cut into thin strips

2-3 teaspoons of finely minced garlic (about 3 cloves)

2-3 teaspoons of finely minced fresh ginger

½ to ¾ teaspoon dried red pepper flakes

cannola oil 

1/8 teaspoon kosher salt

1/8 teaspoon sugar

Directions:

·         Prepare beef and marinade. Holding cleaver or knife at angle, cut beef against grain into long strips about 1/8 inch thick and ½ inch wide. Cut strips crosswise into 2-inch lengths.
Using fork, blend marinade ingredients in large bowl until smooth.  Add beef and toss well to coat each slice. Seal and refrigerate. Remove 1 hour prior to preparation.
In small bowl stir to combine the sauce ingredients.
Trim wilted tops and root ends from scallions. Cut on sharp diagonal in thin ovals about 1 inch long.
Core and seed pepper. Cut lengthwise into thinnest possible strips.
Combine garlic and ginger and dried red pepper flakes in another small bowl.

·        
.   1. Heat a few tablespoons of oil in a wok or large frying pan.
    2. When oil is hot, stir fry beef until mostly cooked.
    3. Remove the meat to a clean bowl.
    4. Wipe out the wok or frying pan.
5  5. Add a small amount (2 TBS) of oil to wok or frying pan and heat oil
    6. Add garlic, ginger, and pepper flakes and stir fry for about 10 seconds.   
    7. Add pepper strips and stir fry for about 10 seconds the sprinkle with salt and sugar
    8.  Stir the sauce mixture, and then add to the pan, stirring to combine. Raise heat slightly to bring mixture to the bubbling point. Add beef and toss briskly to coat with sauce, about 5 seconds. Add scallions and toss briskly to combine and glaze with the sauce about 5 seconds.
    Serve with white steamed rice.

·   

·    

Spicy Stir-Fried Green Beans and Scallions

Serves 4 as a side dish.   Published January 1, 1999. 

Try serving a double portion of these beans with rice as an entree.

2	tablespoons soy sauce , preferably light
1	tablespoon white wine vinegar or rice wine vinegar
2	teaspoons granulated sugar
1/2	teaspoon red pepper flakes
2	tablespoons peanut oil or canola oil
1	teaspoon peanut oil or canola oil
3/4	pound green beans , stemmed and cut on bias into 1 1/2-inch pieces
4	scallions , white and bottom portion of green parts, cut into 2-inch pieces
3	medium cloves garlic , minced (about 1 tablespoon)

Instructions

1. 1. Mix soy sauce, vinegar, sugar, hot red pepper flakes, and 1 tablespoon water in small bowl; set aside.
2. 2. Heat 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes. Carefully swirl 2 tablespoons oil in pan until bottom is evenly coated (oil will begin to shimmer and smoke almost immediately). Fry green beans, flipping with wide spatula every 30 seconds, until slightly charred and crisp-tender, about 4 minutes. Add scallions; continue cooking in same manner until scallions are charred and beans are tender, 3 to 4 minutes longer.
3. 3. Make a well in center of pan; mash garlic and remaining 1 teaspoon oil in pan with back of spatula. Fry until fragrant, about 5 seconds, and stir into vegetables. Add soy mixture and toss into vegetables to coat; cook until liquid is reduced by about half, about 15 seconds. Serve immediately.

Chinese Meatballs

INGREDIENTS:

6- 6 1/2 oz. cans water chestnuts
3 bunches scallions
5 pounds finely ground lean pork
1/4 cup soy sauce
6 eggs slightly beaten
1 T.salt
pepper to taste
1/2 t. dried rosemary crushed
2 1/2 cups fine dried bread crumbs
1 cup cornstarch
oil

GINGER SOY GLAZE :
1 cup vinegar
2 cups pineapple juice
3/4 cup sugar
2 cups beef consomme
2 T. soy sauce
3 T. grated fresh ginger root
1/2 cup cornstarch
1 cup cold water

Drain and chop the water chestnuts.hop the scallions includingthe tops.In a large bowl mix the scallions with the meat. Add the1/4 cup soy sauce,eggs, salt, pepper, rosemary,and bread crumbs.
Mix thoroughly by hand and chill.When ready to use form the meatmixture into small meatballs, about i tablespoon each, and rollin cornstarch. In a heavy 10 or 12 inch skillet saute'the
meatballs in 1 inch of oil until well browned. Serve the meatballs hot in a chafing dish. Add just enough sauce to form a glaze and coat the meatballs evenly. Serve with toothpicks.To prepare glaze, in a 3 quart saucepan heat the vinegar, pineapple juice,sugar, consomme,2 tablespoons soy sauce, and
ginger. Gradually stir in the cornstarch which has been mixed with water. Continue to cook, stirring, until clear and thickened.

Red Stew

RED STEW

INGREDIENTS:

Country Ribs,Chicken Legs,Whole Chicken, or Pork Shoulder
1 Cup Soy Sauce
2-3 Star Anise or equivalent pieces
5 slices of fresh ginger
1 1/2 Cup Chicken Broth ( 1 can Swansons)
1/2 Cup sugar
3 cloves garlic minced
1/2 Cup Rice Wine or Sherry
Fresh Spinach

Combine all ingredients except the meat and spinach in a heavy pan and
bring to a boil. Add chicken and ribs (or other meat) and bring up to
a simmer. Cover and bake at 275-300 deg.F. for 2-3 hours. Serve over
the fresh cooked spinach with rice. Serve extra sauce on the side.Strain out ginger and anise and freeze leftover sauce as the basis for
the next time used. You can add new ingredients in the amount needed
to cover the meat.We used country ribs and whole chicken legs. You can also do a pork
shoulder or a whole chicken. You may need more sauce since it must
cover at least half way up on the meat. In those cases you would need
to turn the meat every half hour and perhaps cook longer

Chinese Chicken Salad

Chicken Breasts - Barbequed or roasted 1/2 breast per person - cut in thin strips
Lettuce - Shred 1/2 to 3/4 head per 2 people
Vermicelli bean threads 1 pkg. per 2 servings
(approx 3-4 oz Toasted sliced almonds - 1 4 oz. pkg. for 2 servings
Green onions - 2-4 thinly sliced (all of white part of green)
Cilantro - 10-15 sprigs chopped
Water chestnuts - Optional

Dressing

1/2 TSP. Dry mustard
2 TBS. sugar
1 TBS. soy sauce
1 TBS. sesame oil
1/4 C. oil
3 TBS. Rice wine vinegar
1/4 TSP. 5 spice seasoning
1/2 TSP.tsp. salt (Taste)
White pepper

Fry vermicelli in hot oil. Do in small batches to make sure oilreaches each thread. Turn over and do the other side. Drain each batch on paper towels.
Shred lettuce and chill in large bowl.
Slice chicken and marinate in some of the dressing.
When ready to serve, add lettucechicken, cilantro, almonds, onionvermicelli and dressing and toss. Serve on chilled plates