Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : ORIENTL.DAT

A
HOT SPICY MONGOLIAN BEEF

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2 lbs. round steak 8 oz rice sticks 3 bunches green onions-slices
sliced very thin (mai fun) 5 hot chili or red peppers
1 TB vegetable oil 1 TB sesame seed oil crushed in little bits
2 t. water 3 TB soy sauce 2 TB sugar (more to taste)
2 cloves garlic 1/2 t. ginger powder 1 red bell pepper
crushed 1 white onion-chunks sliced thin
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In heavy skillet, deep fry rice sticks as instructed on rice sticks package.
Take rice sticks from skillet after they have puffed up and place on paper
towel to dry excess oil. Then place upon serving plates.
In bowl combine sesame seed oil, ginger powder,sugar, soy, water and beef.
Mix very well. Let marinade about 20 minutes.
In another skillet, add vegetable oil, garlic, peppers, onion and red pepper
and cook over medium heat for about 2-3 minutes. Add meat mixture, stirring
for about 3-5 minutes until sugar is dissolved and sauce is smooth. Place on
top of rice noodles and serve. *** may be served over white steamed rice ***

SERVES 4

B
PRAWNS WITH LOBSTER SAUCE

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1 1/2 lb. jumbo prawns 3 TB vegetable oil 3 cloves garlic/crushed
3 TB black bean sauce 3/4 t. salt 3 bunches green onion
3/4 t. white sugar 3/4 c water sliced 2 " lengths
3 TB soy sauce 1 1/2 TB cornstarch 1 1/2 t. minced ginger
2 eggs beaten 2 TB water 1/2 white onion/chunks
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Wash prawns, deveining and removing shells. Pat dry with paper towel and set
aside. In large bowl, combine soy, bean sauce, ginger, salt, garlic and
sugar. Mix well. Set aside. In large heavy skillet heat oil, then add in
shrimp, then the sauce you have just made. Now add white onion chunks and
then green onion slices. Stir for about 2 minutes, then add the 3/4 c water.
Keep stirring for about 15 seconds. Cover pot and let simmer for about 3
minutes or until done. In another bowl mix 2 TB water and cornstarch, be sure
to stir well until mixture is smooth. Add to shrimp mixture and stir until
sauce becomes thicker. Now spoon in eggs and stir lightly until eggs are
thickened.
SERVES 4

C
SHIMIZU SWEET AND SOUR PORK

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2 1/2 lbs. pork loin 3/4 c white flour 1/2 c cornstarch
3/4 c water 2 well beaten eggs 1 c. pineapple chunks
1 t. salt 1 c green bell pepper 2/3 c. oil
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SWEET AND SOUR SAUCE
2/3 c pineapple juice 3/4 c cup sugar 1/4 c soy sauce
1/3 c vinegar 3 TB cornstarch red dye for coloring
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Cut pork into 1 inch strips. In bowl mix together 1/2 c cornstarch, eggs, 3/4
cup water, salt and flour until smooth. Dip pork strips into batter until well
coated. In deep skillet heat oil until hot, fry strips of pork until done or
golden brown. After pork is done, drain on paper towels.
To make sweet and sour sauce, add sweet and sour ingredi nts in sauce pan.
Cook over medium heat until thick, add more vinegar if you want more sour
taste. Place meat, green pepper and pineapple chunks on plate and pour sauce
on top.
SERVES 4

D
SHIMIZU PORK CHOW MEIN

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1 1/2 lbs. pork loin 1/2 c carrot 1/2 c celery
sliced very thin shredded cut diagonally thin
1/2 c bamboo shoots 1/2 c shitake mushrooms 1/2 c water chestnuts
1 c bean sprouts 2 c chopped bok choy 1 pkg. soft noodles
1 white onion 1/2 c broccoli 3 TB soy sauce
sliced thin sliced thin 5 TB oyster sauce
1 t. sesame seed oil 2 TB white sugar 3 cloves garlic/crushed
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In large pan boil noodles until done (about 1 minute or so), then drain.
In skillet heat oil, add garlic, then add meat, white onion, stirring well.
Then add the rest of the vegetables, keep stirring.
In bowl mix together sesame seed oil, sugar, oyster sauce and soy sauce.
Pour into skillet, then add noodles stirring well.

SERVES 4


E
CHICKEN ORANGE MANDARIN

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4 large chicken breast 1 c pineapple chunks 1/2 mandarin orange/slices
cut in 1 1/2" chunks 1 TB vegetable oil 1 TB cornstarch
1/2 c green bell pepper 1 c sliced celery 3 bunches green onions
sliced in chunks 1 t. garlic powder sliced in 1" pieces
1/2 soy sauce or
teriyaki sauce
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In large skillet heat oil, then add chicken stirring well for about 2 minutes.
Add celery and cook until bright green. Add garlic powder, green pepper and
green onion stirring until done. In bowl mix teriyaki sauce, cornstarch, then
add to skillet. Then add orange slices and pineapple chunks. Stir until
thickened. Serve over white steamed rice.

SERVES 4

F
SHIMIZU JAPANESE CHICKEN WINGS

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3 Pkg. chicken wings 2 TB white flour 2 TB cornstarch
4 TB sweet rice flour 4 TB white sugar 3 garlic cloves
6 t. soy sauce 2 beaten eggs crushed
2 TB sesame seeds 2 TB sesame seed oil 3 TB green onion
1 t. accent chopped finely
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In large bowl combine sweet rice flour, white sugar, garlic, soy sauce, eggs,
sesame seeds, sesame seed oil, green onion, accent and cornstarch. Mix well.
Add chicken wings, stir well. Let set over night and deep fry.

SERVES 4

G
CHICKEN STIR FRY WITH VEGETABLES

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4 chicken breasts 1/2 c snow peas 1/2 c mushrooms-sliced
1/2 c brocoli chunks 1/2 c carrots shredded 1/2 c celery slices
3 cloves garlic 1/2 t. ginger powder 3 TB soy sauce
crushed 1/2 c bamboo shoots 1 t. accent
1 white onion/chunks 3-4 TB olive oil 1 TB sesame oil
1/2 c water 1 TB cornstarch 2 t. white sugar
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Cut chicken into bite size chunks. Remove strings from snow peas and cut in
half. In bowl add brocoli, celery and onions. Set aside. In another bowl mix
1/2 c water, cornstarch, and accent, stir until smooth. In large skillet heat
olive oil until hot. Add chicken, stirring until done, about 3 minutes. Add
vegetables from bowl, stir well for about 2 minutes then add sesame seed oil,
garlic, ginger, and sugar. Add remaining vegetables and sauce mixture. Add more
soy sauce as need and stir well until done. You may add 4 TB sesame seeds for a
unique flavor.

SERVES 4

H
HUNAN BEEF WITH VEGETABLES

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2 lbs. round steak 5 cloves garlic 2 green bell peppers
sliced very thin crushed sliced thin
1 white onion chunks 2 TB ginger minced 3 crushed red peppers
4 bunches green onions 1/4 c soy sauce 1/4 c cornstarch
slices 1 1/2 inches 1 1/2 TB white sugar 2 TB water
1/2 c sweet rice wine 2 TB white sugar 3 TB sesame seed oil
1/2 c hoisin sauce 3 TB vegetable oil 4 TB vegetable oil
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In large bowl mix together soy sauce, cornstarch, 1 1/2 TB sugar, water,
vegetable oil. Stir until sauce is smooth. Mix beef strip into sauce mixture
and let sit in refrigerator for 1 hour stirring occasionally. In another bowl
mix together sweet rice wine, 2 TB sugar, sesame seed oil and hoisin sauce.
Set aside, this is the basic sauce.
In large skillet heat 4 TB vegetable oil until hot. Add ginger and garlic,
stir. Add green pepper and the beef. You may add more oil if necessary. Stir
until meat is medium rare and then add onion and green onion and cook until
sauce starts to thicken. Now add the basic sauce and crushed red pepper,stir
Stir well into mixture. When beef is done, serve over steamed rice.

SERVES 4