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Stuffed Fried Sardines
Flatten out each sardine and sprinkle the inside of each with a little lemon juice.
To make the chermoula stuffing mix, combine all the ingredients well - including salt to taste.
To make the stuffed fish, place one open sardine, skin side down on the work surface, spread with 2-3 teaspoons of chermoula stuffing mixture over the fish, leave for half an hour to an hour before cooking.
Roll up the fish and secure with cocktail sticks.
Just before frying, dredge the sardines with chermoula seasoned flour and deep fry in hot oil until crisp and golden.
Drain and serve immediately with segments of lemon and tomato.
Stuffed And Fried Shrimp With Pepper Jelly
Peel, devein, and butterfly the shrimp.
Mix all other ingredients thoroughly and taste for seasoning.
Divide into 12 and stuff the back of each shrimp.
Close shrimp and let chill for 30 minutes.
Preheat frying oil to 350 degrees.
Whisk together rice flour, water, salt, and pepper.
Dip each shrimp into batter, letting excess drip off.
Lower into frying oil and cook for about 2 minutes.
Remove from oil, drain, and serve with pepper jelly sauce.
Hot pepper jelly sauce:.
Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a boil.
Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly.
Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy in consistency.
Taste for seasoning, add salt and adjust to taste by adding a little vinegar, jelly or hot sauce.
Keep warm.
Stuffed And Deep-Fried Dried Oysters
Soak Dried Oysters.
Shell and devein shrimp.
Mince or grind pork, shrimp and ginger root; then combine with salt, sugar, soy sauce and sherry.
Mix well.
Cut each oyster lengthwise in half.
Spread 1 tablespoon shrimp-pork mixture on one oyster half.
Top, sandwich-style, with the second half.
Beat egg lightly.
Dip stuffed oyster in egg; then dredge in cracker meal or fine bread crumbs.
Meanwhile heat oil.
Add stuffed oysters a few at a time and deep-fry until golden.
Drain on paper toweling and serve.
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String Beans Stir-Fried With Tofu
Heat the oil in a wok & stir-fry the garlic until brown.
Add the tomatoes, tofu, bean sprouts, chilies, onion, salt, pepper & oyster sauce.
Stir-fry for 2 minutes.
Serve hot, garnished with the cilantro.
Stock-Soy Sauce For Deep-Fried Chicken
Mince scallion stalks and ginger root.
Heat oil.
Add scallion and ginger; stir-fry a few times.
Then stir in and heat soy sauce, sherry and water.
Add deep-fried chicken pieces and cook to heat through, turning once.
Remove chicken to a warm platter.
Meanwhile blend cornstarch and remaining cold water to a paste.
Heat stock in a pan; then stir in cornstarch paste to thicken.
Pour sauce over chicken and serve.
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Stir-Fried Vegetables With Sweet And Sour Sauce
Heat the oil in a wok or large, heavy-based frying pan.
Add the garlic, ginger and chillies and stir-fry until just softened, taking care not to brown them.
Add all the vegetables except the bean sprouts to the pan, and stir-fry over a high heat for about 3-4 minutes.
Add the bean sprouts and continue to stir-fry for a further 1 minute, or until the vegetables are cooked as much as you like.
Meanwhile, heat all the sauce ingredients together in a saucepan over a moderate heat stirring constantly until slightly thickened.
Alternatively, place the ingredients in a microwaveable jug and microwave on full power for 3 minutes, stirring once or twice.
Serve the stir-fry immediately and pass the sauce around separately.
Stir-Fried Vegetables With Seasoned Croutons
Slice beans and mushrooms; cut red pepper into strips.
In small bowl, mix together 1/2 cup stock, cornstarch, soy sauce, salt and pepper to taste.
In large skillet or wok, heat oil over high heat.
Add beans and ginger; stir-fry for about 3 minutes.
Add mushrooms and red pepper.
Cook for 2 minutes longer, stirring.
Add 1 cup stock; cover and cook over medium heat for 3 minutes.
Pour cornstarch mixture over vegetables and stir until mixture comes to boil and thickens.
Top with seasoned croutons.
Serve immediately.
Seasoned croutons: cut bread into 1/2 inch cubes.
In large skillet, melt butter over medium heat.
Add garlic clove and toss in butter for 1 minute.
Add bread cubes and cook, stirring occasionally, until bread is coated with butter and evenly toasted.
Sprinkle herbs, salt, and pepper to taste over cubes, tossing to distribute evenly.
Remove garlic clove.
Set cubes aside to cool.
Stir-Fried Vegetables With Salmon
In a saute pan, heat the vegetable oil.
Season the salmon with salt and pepper.
Dredge the salmon in the sugar.
Caramelize the salmon for 3 to 4 minutes for medium-rare.
In a wok, heat the peanut oil.
When the oil is hot, saute the shallots and garlic for 5 seconds.
Add all the vegetables and stir-fry for 1 to 2 minutes.
Add the ginger, vinegar, and soy sauce.
Add 1 tablespoon of water to moisten.
Season with sesame oil, salt and pepper.
Mound the vegetables in the center of the platter.
Lay the caramelized salmon directly on top of the vegetables.
Garnish with a drizzle of sesame oil, chopped chives and long chives.
Stir-Fried Summer Vegetables With Coriander And
“this dish is an excellent accompaniment to chicken or fish.
Heat a nonstick pan and add the oil.
Add the zucchini and stir-fry 2 minutes.
Add the yellow squash and stir-fry 1 minute.
Add the red pepper and stir-fry 45 seconds.
Add the onion and stir-fry 15 seconds.
Add the garlic and stir-fry 15 seconds.
Add the coriander and basil with the vinegar and stir-fry until the vinegar fumes have evaporated, approximately 10 seconds.
Total cooking time should be no longer than 8 minutes.
Remove the pan from the heat and serve.
Stir-Fried Vegetables W Spicy Peanut Sauce (Quick)
To prepare the peanut sauce: whisk together the peanut sauce, chili oil, cornstarch and lime juice.
Set aside.
To prepare the vegetables: stem the snow peas and cut into halves on the diagonal; set aside.
In a large nonstick skillet, heat the oil over medium-high heat.
When the pan is hot, add the carrot and saute 2 minutes.
Add the snow peas, bell pepper, ginger and water.
Cook 2 minutes.
Then stir in the cabbage, spinach and green onions; cook 2 minutes.
Add the peanut sauce and cook a couple of minutes until the sauce has thickened slightly and is coating the vegetables.
Note: many prepared peanut sauces are on the market.
Look for a selection in the asian section of major supermarkets.
Notes: developed by cece sullivan of the seattle times food staff.
Mc.
Stir-Fried Sugar Snap Peas And Baby Carrots
Cook carrots in large pot of boiling salted water until almost crisp-tender, about 4 minutes.
Add sugar snap peas and cook until vegetables are crisp- tender, about 30 seconds.
Drain vegetables.
Transfer to large bowl of ice water and cool.
Drain vegetables and pat dry.
Can be prepared 1 day ahead.
Wrap vegetables in paper towels.
Seal in plastic bag and refrigerate.
Heat oil in large nonstick skillet over high heat.
Add vegetables; stir-fry 1 minute.
Add broth; stir-fry 1 minute.
Add garlic; stir until fragrant, about 2 minutes longer.
Season with salt and pepper.
Stir-Fried Vegetables
Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1 minute.
Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes.
Cover and cook over low heat for 3 to 5 minutes.
Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.
Stir-Fried Ung Choi In Oyster Sauce
Heat the oil in a wok and stir fry ung choi for 30 seconds.
Add the stock and stir, add the sauce and sugar and leave to cook over a high heat for 2 minutes.
Serve.
Stir-Fried String Beans And White Cheese
Stem string beans; cut or break in 1-1/2 inch sections, and parboil.
Crush garlic.
Blend chinese white cheese with cold stock and sugar.
Heat oil.
Add salt, then garlic and brown lightly.
Add string beans and stir-fry to coat with oil.
Stir in and heat white cheese mixture; then cook, covered, 2 to 3 minutes over medium heat.
Serve at once.
Variations:.
For the string beans, substitute broccoli or cauliflower, parboiled; or else celery or mustard cabbage, blanched.
In step 2, add to the white cheese mixture 1 teaspoon soy sauce, 2 teaspoons sherry, 2 teaspoons white cheese liquid from jar, and 1 slice fresh ginger root, minced.
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Stir-Fried Tofu With Vegetables
Mix tamari, syrup & pepper & set aside.
In a wok, heat oil over high heat for 1 minute.
Stir-fry onions & garlic for 2 minutes.
Add carrots, bell pepper & cauliflower.
Stir-fry for 1 to 2 minutes.
Add a little water if necessary to prevent sticking.
Add broccoli & mushrooms & stir-fry for 1 minute.
Add peas, sprouts & tofu & stir-fry for 1 minute.
Stir in tamari mixture.
Reduce heat to medium & cook for another 2 minutes.
The vegetables should be tender crisp.
Serve hot, over rice.
Stir-Fried Spinach, Shanghai Style
Trim the spinach and wash well to remove all sand.
Heat 7 tsp of the oil in a wok until the oil surface ripples.
Add the spinach and stir-fry for 1 minute, or until it just starts to wilt.
Add the soy sauce, sugar and msg.
Stir in, then add the remaining 3 tsp of oil.
Stir, remove, and serve.
Stir-Fried Tofu Or Beef With Onions
*this dish originally used 1 pounds Of flank steak which was cut against the grain into thin slices and then marinated same as the tofu.
Sometimes i make it with steak or tofu or a mixture of both.
In addition, i occasionally add a small bok choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three times what is listed.
Recipe can be doubled and comes out fine.
**mix the cornstarch with the soup stock and have ready until needed.
Get tofu ready according to your favorite methods.
I usually slice it lengthwise in half- inch blocks, put paper towels over and under it, and press with telephone book to get out excess water.
Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp.
Of the oil in a shallow dish.
Add the tofu or steak shreds and leave to marinate for 15 minutes.
10:07 pm heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat.
Add the ginger and onion and stir-fry for 1 1/2 minutes about.
Remove onions, place in a colander, and let drain.
You can use the oil left in pan if it is enough.
Heat wok again.
When it is very hot, add the tofu or steak and garlic.
Stir-fry the tofu or steak and garlic in the oil for until brown.
Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened.
From “the encyclopaedia of chinese cooking”.
Karen alder fngp13b.
Stir-Fried Spinach With Tofu
Wash and thoroughly dry the spinach.
Remove any tough stems.
Place a wok over medium-high heat.
When it begins to smoke, add the peanut oil and the garlic.
Stir briefly, then add the spinach and salt.
Stir-fry just until the spinach is wilted.
About 1 minute.
Gently stir in the tofu and sprinkle with rice wine.
Cook until the tofu is heated through, about 1 minute.
Serve immediately.
Stir-Fried Tofu Cubes With Assorted Vegetables
Cut tofu into cubes.
Then soak in hot oil and fry until golden brown.
Take out and drain.
Saute sliced mushroom and diced vegetable stalk with dash of oil.
Dish up.
Heat 1 tbsp oil and saute mashed garlic and diced tomato.
Add in seasonings and bring to boil.
Put in tofu cubes and all ingredients.
Coddle for a while.
Thicken sauce with cornflour solution.
Dish up and serve.
Stir-Fried Spinach With Ginger And Almonds
If fresh spinach is unavailable or too much trouble, 10 ounces frozen spinach 1″ to 2″ widths.
Mix miso, soy sauce, and vinegar; set aside.
Heat wok over high heat.
Add almonds and stir-fry until fragrant and edges turn golden, about 45 seconds.
Transfer to plate.
Heat oil in wok.
Add spinach and ginger and stir-fry just until tender, about 3 minutes.
Drizzle with bean mixture.
Serve immediately!