LaUgHiNgGiRl's blog: "recipes-asian"

Egg Foo Young This somewhat forgotten dish makes a great brunch item. Serves 2-4 6 Eggs 2 cups Mixed Oriental vegetables (canned) 2 tablespoons Oil Sauce: 1/2 cup Chicken broth 1 teaspoon Sugar 1 teaspoon Rice vinegar 2 tablespoon Soy sauce 1 teaspoon Cornstarch Heat the sauce ingredients (except the cornstarch). Mix the cornstarch with 1 teaspoon of cool water and whisk it into the sauce. Simmer for 5 minutes. Set aside. Heat the oil in a heavy skillet. Whip the eggs. Drain the vegetables. Add them to the eggs. Spoon the mixture into the skillet to form small patties. Turn, browning on both sides. Serve warm, drizzling the warm sauce over the patties.

General Tso's Chicken 1/2 c Cornstarch 3 lb chicken* 1/4 c Water 1/4 c Dark Soy Sauce 1 1/2 tsp Minced Ginger 1 tsp White Pepper 1 1/2 tsp Minced Garlic 1 Egg 1/2 c Dark Soy Sauce 1 c Cornstarch 1/4 c White Vinegar 1 c Salad Oil 1/4 c Cooking Sherry 2 c Sliced Green Onions 1 1/2 c Hot Chicken Broth 16 Small Hot Dried Peppers 1 tbsp MSG -- (optional) 3/4 c Refined Sugar *Dark deboned in chunks I divided recipe portions (above) to make it easier to pre-prepare. To make Sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG and stir 'til sugar dissolves. Refrigerate 'til needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat 'til just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke..be careful). Stir sauce; add to wok. Add chicken and cook just 'til sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve with white steamed rice.