Replies

http://www.hhs.gov/news/press/2009pres/04/20090430a.html

FOR IMMEDIATE RELEASE
Thursday, April 30, 2009

Contact: HHS Press Office
(202)-690-6343
Secretary Sebelius Takes Two Key Actions On Strategic National Stockpile

13 Million Treatment Courses Purchased to Replenish Stocks Sent to the States, 400,000 Treatment Courses Deployed to Mexico

Health and Human Services Secretary Kathleen Sebelius announced today that the Federal government will purchase an additional 13 million treatment courses to help fight influenza, including the 2009 H1N1 flu virus. The additional treatment courses will be added to the Strategic National Stockpile. The Secretary also announced that HHS began moving 400,000 treatment courses to Mexico to help slow the spread of the H1N1 virus.

“As this flu virus outbreak expands across the country, we have been taking necessary steps to ensure states have the resources they need,” said Sebelius. “The 13 million additional treatment courses that we will purchase will allow us to replenish our national stockpile and further ensure we are prepared to provide the American people with the treatments they may need to stay healthy.”

HHS has stockpiled approximately 50 million courses of antiviral drugs in the Strategic National Stockpile, and state stockpiles across the country include an additional 23 million more treatment courses. Earlier this week, HHS released a total of 11 million treatment courses to help all 50 states. Today HHS began moving 400,000 treatment courses to Mexico to help stop the spread of the virus. The 400,000 courses represent less than 1 percent of the total American stockpile.

As a result of today’s action by the Secretary, HHS will spend an estimated $251 million to refill the Strategic National Stockpile and replace the 11 million treatment courses offered to states and to purchase an additional two million treatment courses. These additional two million treatment courses will be used to replace those that have been provided to Mexico or could also be available to respond to other outbreak needs.

“Flu viruses don’t stop at the border, and it is imperative we do whatever we can to slow the spread of the virus and help stop this outbreak,” said Sebelius.

HHS will make Strategic National Stockpile experts available on a background briefing call at 7:15 PM to answer questions about today’s actions.

###

Note: All HHS press releases, fact sheets and other press materials are available at http://www.hhs.gov/news.

Last revised: April 30, 2009

Watch today’s earlier Webcast on H1N1 Flu

http://www.hhs.gov/

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/General_Tso_Chicken.txt

***********************
General Tso’s chicken
***********************
(Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau)

Serves 4
Ingredients:

4 large chicken legs Vegetable oil
1 egg 1/2 tbsp cornstarch
1/2 tbsp vegetable oil

Sauce 1:

2 green onions 1.5 tbsps light soy sauce
1.5 tbsps mushroom soy sauce 1.5 tbsps rice wine or dry sherry
2 .5 inch piece fresh ginger grinding of fresh pepper
3 tbsps chicken bouillon 1 tsp brown sugar
1 tbsp cornstarch

Sauce 2:
1 tsp rice or cider vinegar 1 tsp sesame oil (optional)
.5 tbsp chili paste (more if you like hot food)

Method:

Bone and cut the chicken into .5 inch pieces, combine it with the
egg, oil and cornstarch. Combine the ingredients for Sauce 1. Warm 2
serving dishes, one lined with paper towel, in a 250 degree oven. Fill a
wok to a depth of 1.5-2 inches with oil, heat to high (400deg), or a
day-old cube of bread browns in just under a minute. Heat for another 4
mins. Put the chicken pieces in the oil, then stir fry for 3 mins.
Remove the chicken, and keep warm in the paper-lined dish in the oven.
Empty the oil from the wok, reduce the heat to medium (350deg) and stir
in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle sauce
2 over the chicken, stir fry for another minute, then turn into the warm
serving dish. Scrape the sauce over the chicken, and serve at once.

*********************
General Tso’s Chicken
*********************

1/2 cup cornstarch 3 pounds dark deboned chicken meat
1/4 cup water cut into large chunks
1 1/2 tsp minced garlic 1/4 cup soy sauce
1 1/2 tsp minced ginger 1 tsp white pepper
3/4 cup sugar 1 egg
1/2 cup soy sauce 1 cup cornstarch
1/4 cup white vinegar 1 cup salad oil
1 1/2 cups hot chick broth 2 cups scallions, diced
1 tsp M.S.G. (optional) 16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and
MSG and stir until sugar disolves. Refrigerate until 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 into small quantities and
deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a
small amount of oil in wok and heat until wok is hot. Add scallions and
peppers and stirfry briefly. Stir sauce; add to wok. Place chicken in
sauce and cook until sauce thickens. Add either cornstarch or water as
needed. Serve with rice. Serves 6-8.

*********************
General Tso’s Chicken
*********************

Quoting from the article the recipe was contained in,

“The dish is not difficult to make and can be prepared partially
in advance. The crunch texture of the chicken pieces is
achieved by coating them with egg and cornstarch, then
deep-frying them twice - once to cook them through and once at a
higher temperature to make them brown and crisp. The velvety
sweet-sour sauce, which is combined with the chicken at the last
minute, provides a wonderful counterpoint. The amount of heat
is your option. Sixteen small dried red peppers provide a
moderate amount of heat. Add more or less to taste, but be
careful not to bite into one. They are dynamite!”

Chicken:
1 lb boned, skinned chicken (thigh or breast) into 2 inch chunks
4 to 5 green onions, cut diagonally into 1” pieces
1 egg 1 tbsp cornstarch
Vegetable oil about 16 small dried chilis
1 Clove garlic, minced 1/4 tsp grated fresh ginger

Sauce:
4 tsp cornstarch 4 tsp sugar
4 tsp rice vinegar 6 tbsp soy sauce
1/4 C chicken broth 1/4 C water
1/4 C dry sherry wine

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350 F. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may be
fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers
and cook until blackened. Add onions and stir-fry about one minute.
Add garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and
cook until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers.
Cook, stirring until thickened and bubbly. Add chicken and cook,
stirring, until well coated and heated through. Serve over rice. Makes
3 to 4 servings.

*********************
General Tso’s Chicken
*********************

Following is yet another recipe for General Tso’s chicken. The
seasoning sauce is the tricky part of the dish. Instead of thickening
with corn starch as in most Chinese dishes, it is necessary to
caramelize the mixture, as in making candy. I suspect some restaurants
use honey as the sweetener in the sauce instead of sugar.

Ingredients:

2 whole chicken breasts 1 orange rind, minced
2+ hot peppers, crushed 1 tbsp ginger, minced
1/2 cup cornstarch 1/3 cup fried peanuts, chopped

Batter: Seasoning sauce:

1 egg 6 tablespoons sugar
1/4 cup beer 3 tablespoons cider vinegar
2 tablespoons soy sauce 5 tablespoons soy sauce
1/2 teaspoon salt 1 teaspoon cornstarch
1/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
dash of pepper

1-3) Skin and bone the chicken. Cut into 1-1/2” x 2” strips. Mix
batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2
hour. Mix seasoning sauce.

4) Coat each piece of chicken well with cornstarch. Arrange chicken
on well-floured wax paper.

5) Heat 2-3” of oil in a pan until very hot. Fry chicken for 30
seconds. Drain well on a cookie sheet covered with paper towels.

6) Reheat oil over high heat until very hot. Refry chicken until
crispy and golden brown. Drain again and keep hot in oven.

7) Heat 2 tablespoons oil in wok over medium heat. Fry orange
rind until golden brown. Add chili and ginger, stir-frying 20
seconds. Mix in seasoning sauce and heat to boil, stirring
constantly until foam subsides and the sauce thickens slightly
and turns to glaze (about 2 minutes or more). Add fried chicken,
tossing to coat well. Sprinkle chopped peanuts on top.

*********************
General Tso’s Chicken
*********************

1 egg Sauce
1 TBSP cornstarch
1 lb boned, skinned chicken cut from 4 tsp cornstarch
thigh or breast into 2 inch chuncks 4 tsp sugar
Vegetable oil 4 tsp rice vinegar
About 16 small dried hot red chili peppers 6 TBSP soy sauce
4 to 5 green onions, cut 1/4 C chicken broth
diagonally into 1” pieces 1/4 C water
1 Clove garlic, finely minced 1/4 C dry sherry wine
1/4 tsp grated fresh gingerroot

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and
cook until blackened. Add onions and stir-fry about one minute. Add
garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook
until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through. Serve over rice. Makes 3 to 4
servings.

General Tso’s Chicken

1/2 cup cornstarch
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup water
1 1/2 tsp minced garlic
1/4 cup soy sauce
1 1/2 tsp minced ginger
1 tsp white pepper
3/4 cup sugar
1 egg
1/2 cup soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1 1/2 cups hot chicken broth
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger,
sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G.
and stir until sugar disolves. Refrigerate until needed.

Place a small amount of oil in wok and heat until wok is hot. Add
scallions and peppers and stir-fry briefly. Stir sauce; add to wok.
Place chicken in sauce and cook until sauce thickens. Add either
cornstarch or water as needed. Serve with rice. Serves 6 - 8.

General Tso’s Chicken

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and
cook until blackened. Add onions and stir-fry about one minute. Add
garlic and ginger, cooking briefly, but do not brown. Remove from
heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook
until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through. Serve over rice. Makes 3 to 4
servings.

http://www.mit.edu:8001/people/wchuang/cooking/Chinese_n_Japanese.html

[Recipe index]

Sweet and Sour Chicken
Servings: 4
Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
2 tsp salt
1 tsp baking powder
1 cup water
2 tsp vegetable oil
1 lb chicken breast, cut into 1/2-inch pieces
1 lrg green pepper, cut into 1-inch pieces
3 cups hot cooked rice
1/2 tsp MSG (optional)
vegetable oil
Sweet and Sour sauce (see below)

Pour oil into a deep frying pan to a depth of 1 to 1.5 inches. Heat to
375F, or until a 1-inch bread cube browns in 1 minute (a deep fryer also
works well) While oil heats, prepare sweet-and-sour sauce.

In a small bowl, beat flour, cornstarch, salt, msg, baking powder,
water, and 2 tsp oil with an electric beater until smooth. Dip meat
into batter with tongs; fry in hot oil, turning once, until golden
brown. Drain and keep warm.

Stir green pepper and onion into sweet-and-sour sauce. Cover and simmer
until vegetables are crisp-tender, about 5 minutes. Serve meat and
sauce over rice.

Sweet and Sour Sauce
Ingredients:
1/2 cup packed brown sugar
4 Tbsp cornstarch
1 (16 oz) can pineapple tidbits, drained (reserve syrup)
1/2 cup vinegar
4 Tbsp catsup

In 2-quart saucepan, mix sugar and cornstarch. Add enough water to
reserved pineapple juice to measure 2 cups. Stir juice mixture,
vinegar, and catsup into cornstarch mixture. Cook, stirring constantly,
until mixture thickens and boils. Stir in pineapple. Keep warm over
very low heat.

Note: This recipe is a little time-consuming, but well worth the wait.

Moo-Shu Pork

In Chinese Moo-shu means yellow cassia blossoms. They are symbolized
here by the tiny pieces of scrambled eggs that are mingled into this
shredded meat and vegetable dish. It is northern in origin,
traditionally served with steamed pancakes into which one rolls the
meat, but it’s just as good with rice. It’s both fluffy and full of
crunch. There is enough filling for 12 pancakes, and they make a nice
meal for 4 with appetizers and dessert.

Meat:
1/2 lb boneless pork loin or butt

Marinade:
2 tsp light soy sauce
1 tsp dry sherry
2 tsp cornstarch, dissolved in 1 Tbsp water

Scrambled eggs:
1 1/2 Tbsp oil
2 eggs, well beaten with
1/4 tsp salt

1/4 cup Golden Needles (about 30)
2 Tbsp mo-er mushrooms
1/2 cup shredded bamboo shoots
4 Tbsp oil
1/2 tsp salt
1/3 cup chicken stock or water
2 to 3 tsp light soy sauce
2 tsp dry sherry
1/2 tsp sugar
1 tsp sesame oil

Chinese pancakes:

Cut the meat against the grain into slices a little thinnner than 1/4
inch thick, then into julienne shreds about 1-1/2 inches long. Toss
them in a mixing bowl with your fingers, separating the shreds. Add the
marinade, mix well, and let the meat marinate for 30 minutes. These
steps may be done in advance and the meat refrigerated.

Cover the Golden Needles and mo-er mushrooms separately with hot water
and soak for 30 minutes. Rinse them well and drain. Cut off and
discard the knobby ends of the Golden Needles; then cut them in half.
Tear the mo-er mushrooms into small pieces, discarding the hard ‘eyes’
if any. Rinse and drain the shredded bamboo shoots. Place all the
vegetables on your working platter. Beat the eggs with the salt.

Stir Frying:

Heat a wok or large, heavy skillet over high heat until very hot; add
1-1/2 tablespoons oil, swirl, and heat for 30 seconds. Pour in the eggs
and swirl the pan quickly. The instant the eggs puff up around the
edges push them away from you with a spatula as you tilt the pan toward
you, so that the liquid eggs on top slide down into the hot pan.

Repeat this pushing and tilting a few times with lightning speed until
the eggs are no longer running but have become soft and fluffy, then
poke and shake them rapidly with the tip of the spatula to break them
into tiny pieces. Scrape them immediately into a dish. The actions
should be extremely fast, so the eggs won’t have any time to toughen.

Wipe the pan and add the last 2 Tablespoons oil, swirl, and heat until
hot. Scatter in the meat and stir, shake, and toss rapidly for about 1
minute until all the pinkness is gone. Add the stock or water, even out
the contents, cover and let the meat steam-cook vigorously for about
1-1/2 minutes. Add the vegetables, then the soy sauce, sherry, and
sugar, and stir rapidly for 30 seconds to mingle them. Scatter in the
scrambled eggs and stir them in fast tossing and turning motions for
another 30 seconds. Sprinkle the top with the sesame oil, give the
contents a few sweeping folds, and pour into a hot serving dish. Swerve
with Chinese Pancakes or rice.

Variations:

Omit the scrambled eggs and you have a delicious meat and vegetable
dish. And instead of bamboo shoots you could use shredded peeled
broccoli stems, Chinese celery or green cabbage. In that case increase
the stir frying by 1 minute or longer until the vegetables are soft but
not completely limp.

xxxxxxxx

Chinese Pancakes

2 cups flour
1 cup boiling water
3 Tablespoons oil for brushing

Measure the flour into a large bowl and add the boiling water gradually
as you stir with chopsticks or a wooden spoon until the mixture
resembles lumpy meal. Press the mass into a large ball.

Dust your work surface with flour and turn the dough out onto it.
Knead it, pushing with the heels of your hands and turning it, for 5
minutes, until it is no longer sticky. Dust lightly with flour
whenever necessary. Cover with a damp cloth and let it rest for 30
minutes.

Flour the work surface again and knead the dough another 5 minutes
until it is soft and smooth, dusting with flour when necessary. Shape
the dough into a log, cut it in half lengthwise, and then roll each
half back and forth with your palms to form a sausage shape about 15
inches long. Cut each sausage into 1-inch pieces and stand them up on
their edges on a floured surface.

Brush 1 side of a piece of dough with oil and press this side onto
another piece; then roll into a double pancake measuring about 6 inches
in diameter. Repeat until you have made 15 double pancakes. Doubling
is to cut the pan baking time and effort in half.

Heat a heavy skillet over low heat until hot. Place a pancake in the
center and “bake” it for about 1-1/2 minutes, until the surface puffs
into a bubble and the bottom is speckled with small light brown spots.
Flip and bake the other side about 45 seconds. These pancakes should
be soft and slightly chewy. The crucial point in making them is the
heat level; if the pan is too hot the pancakes will be covered with
large burned spots and if it is not hot enough the pancake will dry out
in cooking. Be careful to bake only 1-1/2 minutes and test for light
brown spots, and you’ll have a perfect pancake. ake.

Remove the double pancake to a plate while you put another one into the
skillet; then peel off the finished top one to give you 2 individual
pancakes. Fold each one to make a half moon and place on a plate.
Repeat the baking, peeling and folding until all 30 pancakes are made,
lowering heat if pancakes are browning too fast.

Steam the folded pancakes on a heatproof plate for 5 minutes before
serving them. You may make them hours or days in advance, and you can
freeze them. Wrap tightly in plastic for refrigerating or freezing.
Reheat by steaming 10 to 15 minutes until soft and resilient.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Mongolian_Beef.txt

MONGOLIAN BEEF

Makes 6 servings

1 lb thinly sliced beef
3 Tbsp soy sauce, divided
1 Tbsp cornstarch
2 cloves garlic, pressed
3/4 cup water
2 1/2 tsp cornstarch
1 tsp sesame seed, toasted
1/2 tsp sugar
1/4 tsp crushed red pepper
2 Tbsp vegetable oil, divided
2 medium carrots, thinly sliced diagonally
1 bunch green onions, cut into 2-inch lengths
with whites separated from tops

Hot cooked rice

Cut beef across the grain into long, thin slices.

Combine 1 tablespoon each of soy sauce and cornstarch with garlic in a
medium bowl; stir in beef. Let stand 10 minutes.

Meanwhile, combine the water, remaining 2 Tbsp soy sauce, 2 1/2 tsp
cornstarch, sesame seed, sugar and red pepper; set aside.

Heat 1 Tbsp oil in hot wok or skillet over high heat. Add the beef and
stir-fry for 1 minute; remove.

Heat the remaining 1 Tbsp oil in the same pan. Add the carrots and
white parts of the green onions; stir-fry for 2 minutes. Add the green
onion tops and stir-fry for another minute. Add the beef and soy sauce
mixture. Cook and stir until the sauce boils and thickens.

Serve immediately with rice.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Double_Cooked_Pork.txt

Double Cooked Pork

Servings: 4
Ingredients:

8 oz pork
2 green bell peppers, cut into 1” squares
2 cloves garlic, sliced
3 tsp peanut oil
2 Tbsp sweet flour sauce
1 Tbsp chili paste
1 tsp soup stock
1 tsp sugar

Rinse the pork. Place the pork in cold water. Bring to a boil over
high heat. Boil until done (when a chopstick is pressed into the pork,
no blood comes out), about 20 minutes. Remove from the water. Cool
completely. Slice very thin. Heat the wok. Add the oil once the wok
is hot. Stir fry the pork slices until the fat part shrinks. Add the
green peppers. Stir fry for a short time. Remove the pork and peppers
from the wok. Add the sweet flour sauce and Chili Nam Yuey to the wok.
Stir fry for a while. Add the soup stock and sugar. Mix thoroughly.
Return the pork and peppers to the wok. Stir fry for a few minutes.
Add the garlic. Stir fry for a few moments. Serve hot.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Beef_Broccoli.txt

Beef and Broccoli with Garlic Sauce

Servings: 6
Ingredients:

1 lb beef steak
1 Tbsp vegetable oil
1/2 tsp salt
dash white pepper
1 1/2 lbs broccoli
1 tsp cornstarch
1 tsp sesame oil
1/4 cups chicken broth
2 Tbsp vegetable oil
1 Tbsp vegetable oil
1 Tbsp garlic, finely chopped
1 tsp ginger root, finely chopped
2 Tbsp black bean sauce
1 cups sliced canned bamboo shoots

Trim any visible fat from the steak. Cut the beef lengthwise into 2-inch
wide strips, then cut each strip crosswise (against the grain) into
1/8-inch slices. Toss the beef, 1 Tbsp vegetable oil, the salt and the
white pepper in a bowl. Cover and refrigerate for 30 minutes.

Pare the outer tough layer from the broccoli stems. Remove the flowerets
and cut the broccoli stems diagonally into thin slices. Place the
broccoli in boiling water; heat to boiling. Cover and cook for 2 minutes,
then remove and drain. Immediately rinse in cold water and drain.

Mix the cornstarch, sesame oil and broth together. Heat a wok until very
hot. Add 2 Tbsp of vegetable oil and rotate the wok to coat bottom. Add
the beef and stir-fry for 2 minutes or until the beef is brown. Remove
beef from the wok. Heat the wok until very hot again. Add 1 Tbsp of
vegetable oil and rotate the wok to coat bottom. Add the garlic, ginger
root, and black bean sauce; stir-fry for 30 seconds. Toss in the bamboo
shoots and stir-fry for another 1 minute. Toss in the beef and broccoli.
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Pineapple_Chicken.txt

Boneless Pineapple Chicken

Servings: 4 or 5
Ingredients:
3 cups boneless chicken, cut in chunks.

Deep Frying Batter:
2 cups all-purpose flour
1 3/4 cups cornstarch
2 tsp baking powder
pinch of salt
2 beaten egg yolks
cold water

Place the flour and cornstarch in a mixing bowl. Add salt and mix dry
ingredients well, then add cold water to form a thin batter. Add egg
yolks and fold in baking powder (do not stir). Let sit for five minutes
and fold again (do not stir) just before using.

Prepare deep frying oil at 350-375F. Dip chicken chunks in batter.
Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on
lettuce leaves on platter. Pour hot pineapple sauce over chicken and
serve hot. Serves 4 or 5.

Pineapple Sauce:
2 cups water
1 can (16-20 oz) pineapple juice
1/2 cup white vinegar
1 tsp salt
2 beaten egg yolks
cornstarch
1/4 cup white sugar

Bring water to a boil, then add pineapple juice, vinegar, salt, sugar
and food colouring. Season to taste. Boil continuously, and slowly add
cornstarch (mixed with water to form thin paste) to thicken sauce.
(Reduce heat after corn starch is added to avoid burning. Serve hot.
Note: A can of pineapple tid-bits may be added to sauce.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Pork_n_Peppers.txt

Chinese Pork & Peppers

Servings: 2
Ingredients:

2 cups onion, chopped
2 tsp canola oil
1 clove garlic
8 oz pork tenderloin
4 cups red, yellow and green bell peppers, sliced thinly
1 cup mushrooms, sliced
1 Tbsp ginger
1/4 tsp hot red pepper flakes
3 Tbsp dry sherry
1 Tbsp soy sauce
2 Tbsp water
1 Tbsp cornstarch
1/2 cup beef broth (salt-free)

Stir fry the onions in a non-stick skillet or wok. Mince the garlic and
add to the wok. Trim the fat from the tenderloin and cut into 2” or 3”
long strips, 1/4” wide Add to the pan and stir fry until browned on both
sides. Wash, trim, seed and slice the bell peppers into 1/4” wide
strips. Grate the ginger. Add the mushrooms, ginger, bell pepper
strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the
mushrooms begin to soften. Stir 1 tablespoon of water into the
cornstarch to make a paste. Stir in the remaining water and the beef
broth. Add to the wok. Cook over low heat, stirring, until the mixture
thickens. Remove from heat and serve over rice.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Sesame_Noodles.txt

BON BON JUIHAN BANMIAN (Hong Kong)

Ingredients:
8 oz fresh/dried egg noodles
1 tbsp. sesame oil
4 oz chicken breast, skinned and boned
salt
(2oz) each of celery and carrot
(4oz) cucumber
2 spring onions

Sauce:
3/4 tbsp sesame paste
1/2 tbsp sesame oil
2 tsp chili oil
2 tbsp Chinese light soy
1 tbsp white vinegar
1/8 - 1/4 tsp chili powder (optional)
5 tbsp chicken stock

What to do:

Cook the noodles in boiling water for 3 - 5 minutes until just done.
Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame
oil, cover and refrigerate if cooking in advance.

Cut the chicken into strips, simmer 2 - 4 minutes in a little water
until they are white throughout. Drain and allow to cool then shred the
meat.

Cut the carrot and celery into very small pieces and boil rapidly for 40
secs adding the onions for the last 10 secs. Drain and rinse in cold
water, pat dry.

Cut the cucumber into fine julienne strips. Save a few of the vegetables
for garnish.

Sauce:

Stir the sesame paste well in a bowl. Slowly add the rest of the
ingredients whilst stirring (or use a blender)

To serve:

Place the noodles in a bowl, add the chicke and vegetables. Stir the
sauce and pour it on. Toss well. Top with a few vegetables for garnish.

I usually cut down the amount of sesame oil I use as I find it a bit
strong but it depends how much you like sesame.

********************
COLD CHINESE NOODLES
********************

but I’ll try to construct it:

Heaping tsp of sesame paste
Sesame Oil (to mix paste, about 2 tsp)
Soy sauce (Heavy Kimlan - a big secret!!!!!! not Kikkoman)
2 tsp of peanut butter (Skippy’s Honey Dip is best)
A few drops (depending on your taste) of hot oil.
1/2 tsp of rice vinegar.
Squish of ginger (shoga in a tube)
Green onion - 3-4 pieces.
Sesame seeds - about 1 tsp
Number 4 noodles (in the red box from all the asian stores)

Mix sesame paste and oil in a large mixing bowl until the mixture is
smooth. Add soy sauce and peanut butter to mixture, mix it up.
Mix in hot oil, vinegar, and ginger - add oil slowly and taste to
make sure that it is not too hot.
Chop green onion, add it with sesame seeds to cover
After making the noodle, mix the above with the cold noodles.

Subject: Re: Dan Dan Mein

Note that this is an assembled dish; each portion is put together
separately. The sauce materials are enough for about four portions.

Ingredients

12 cloves garlic
3 inch piece fresh ginger
3/4 teaspoon salt
5 tablespoons water
6 scallions
1 pound noodles, fresh Chinese or fettucine
2 tablespoons hot pepper flakes in oil, per serving
1/8 teaspoon ground roasted Szechwan peppercorns, per serving
4 teaspoons sesame paste, per serving
2 tablespoons soy sauce per serving
12 teaspoon granulated sugar, per serving

Smash the garlic cloves with the flat side of your cleaver, then peel.
chop the garlic coarsely into pieces about the size of a pea.

Peel the ginger, then chop it into small pieces, about the size of a
match head.

Put the garlic and ginger into a small steep-sided bowl or mortar.
Add the salt and then, using the handle of your cleaver, a wooden
spoon, or a pestle, mash everything together until it turns into a
coarse paste. The salt helps the pulverization along as well as
bringing out the flavor of the garlic and ginger.

Add the water to the mashed garlic and ginger and stir well, so the
water and the juice of the mashed ingredients are thoroughly combined.

Clean the scallions, then chop them, both green and white, very fine,
until they reach the consistency of farina You should have about 1
tablespoon of chopped scallions for every individual serving of
noodles.

Cooking

Bring a large pot of water to a rapid rolling boil and cook the
noodles (1 pound) according to the directions on the package; fresh
Chinese noodles take from 5 to 10 minutes. (test them as they cook to
make sure they don’t overcook and become mushy.)

Drain the noodles, rinse them in cold water, and then drain them again.

Serving

Put each individual serving of noodles on a separate plate or bowl.
Then add the following ingredients to each: the garlic-ginger-water
mixture (1 tablespoon), chopped scallions (1 tablespoon), hot pepper
flakes in oil, ground roasted szechwan peppercorns, sesame paste, soy
sauce, and sugar.

note: Before eating, each diner should mix his sauce ingredients and
noodles together very well.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Chinese_Spare_Ribs.txt

1,2,3,4,5 Chinese Spareribs

Ingredients:

1-2 lbs spare ribs, each cut in thirds for smaller pieces

1 Tbsp cooking wine (rice wine works well)
2 Tbsp sugar
3 Tbsp vinegar
4 Tbsp soy sauce
5 Tbsp water

Directions:

Heat a large skillet with some oil in it, and start to brown the spare
ribs. Once the ribs are seared and browned, add the rest of the
ingredients. Mix well and bring to a boil. Cover and reduce heat to
medium-low. Cook for about 20-25 minutes, and it’s ready to serve!

Note:

When cutting the spare ribs into thirds, you can do it with a
well-sharpened cleaver. However, getting the butcher to saw them with a
belt saw is usually better, as the cleaver creates bone fragments which
are unpleasant when eating the ribs. The saw, on the other hand, makes a
nice clean cut.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Stir_Fry.txt

SZECHUAN-STYLE STIR FRY
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
SWEET & SOUR TOFU
CRISP-FRIED TOFU AND GREENS

In response to a recent request on rec.food.recipes.

SZECHUAN-STYLE STIR FRY
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)

Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Instructions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
Source: The Enchanted Broccoli Forest

Ingredients
Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter -
I use almond cause I’m allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute: 1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions

Instructions
Sauce: In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside. Saute: Stir-fry half the ginger and half the garlic in
1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce.
Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions
and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews
and tamari; stir-fry until broccoli is bright green. Toss saute with
sauce, mixing in the minced scallions as you toss. Serve over rice.

SWEET & SOUR TOFU
Source: The Enchanted Broccoli Forest

Ingredients
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot
and bubbly. Remove from heat and stir in cashews. Serve over rice.

CRISP-FRIED TOFU AND GREENS
Source: The Moosewood Restaurant Kitchen Garden

Ingredients
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade. Allow to sit for at least 10 minutes to absorb the
flavors. Prepare sauce mix by combining all ingredients in a
small bowl. In a separate bowl mix the water or stock and the
1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and
continue stir-frying until just wilted but not mushy. Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.

This last recipe in particular is incredibly flavorful! Enjoy!

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Chicken_Satay.txt

Chicken Satay
Servings: 4
Calories: 278 per serving
Ingredients:
1/4 cup chicken broth
1/3 cup water
2 Tbsp soy sauce
1 minced clove garlic
1 Tbsp sherry or vermouth
1/4 cup minced onion
2 tsp sugar
1 1/2 Tbsp soy sauce
2 tsp grated ginger
1 Tbsp brown sugar
1 minced clove garlic
1 Tbsp catsup
1 lb boneless chicken
1 dash red pepper
toothpicks or skewers
1/2 Tbsp lime juice
1/4 cup crunchy peanut butter

Cut chicken in 1/2-inch strips. Combine next six ingredients. Marinate
chicken in refrigerator for several hours or overnight. Weave chicken
on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking
garlic and onion in water (microwave 1 minute). Add remaining
ingredients and cook until heated through (microwave 1 minute) Pour some
of the sauce over chicken and serve with remaining sauce.

Spicy Peanut Sauce for Satay
Servings: 6
Ingredients:
1 cup thick coconut milk
2 1/2 Tbsp red curry paste
3/4 cup thin coconut milk
1 Tbsp fish sauce
2 Tbsp light brown sugar
1 1/2 Tbsp tamarind water
1/4 cup ground unsalted dry roasted peanuts
(or 3 Tbsp creamy peanut butter)

In a pan, heat the thick coconut milk over low heat and cook until it
thickens and becomes oily around the edges. Increase the heat. Add the
curry paste and cook for 3 to 5 minutes, being careful not to burn.
There will be a noticeable color and odor change as the mixture becomes
properly cooked. Add the thin coconut milk gradually. Stir. Season
with fish sauce, sugar, and tamarind water. Add the ground peanuts.
Stir. Serve as a dipping sauce.

The sauce will become spicier and thicker as it stands.

-Appeared in The Southeast Asia Cookbook, by Ruth Law

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Bul_Kogi.txt

>From _Ethnic Foods of Hawaii_ by Ann Kondo Corum:

Korean Barbecue Sauce
For Kalbi (short ribs) and Bul Kogi (barbecue meat)

Ingredients:
2/3 cup soy sauce
3 Tbsp water
2 Tbsp honey
3 Tbsp sugar
1 Tbsp sesame seeds, roasted and ground
2 Tbsp sesame seed oil
2 cloves garlic, crushed
2 Tbsp chopped green onions

Mix all ingredients together. Dip each piece of meat in the sauce and
layer in a flat dish or pan. pour more marinade on top. Marinate 4
hours before grilling over coals or broiling.

Note: for bul kogi, purchase ready sliced meat, or slice your own,
lusing lany tender cut of meat such as chuck, sirlion, or flank steak.
For kalbi, buy short ribs with small bones. Score ribs so that they will
not curl during cooking. This sauce may be used on chicken also.
Sauce for 3-4 lb of meat.

>From _The Complete Chinese & Asian Cookbook_:

Bul-Ko-Kee

Ingredients:
1 lb top round of beef, very thinly sliced into strips
3 Tbsp soft brown sugar
1/2 cup soy sauce
salt and pepper
5 Tbsp roasted sesame seeds, ground
4 Tbsp sesame oil
1 garlic clove, crushed
2 scallions, green part only, finely chopped
1/2 tsp MSG (optional)

Mix the beef, sugar, soy saucee, salt and pepper to taste, half the
sesame seeds, the oil, garlic, scallions and MSG together. Set aside at
room temperature for 2 hours, basting and turning the meat from time to time.

Preheat the grill (broiler) to hot. Lay the beef strips on the lined
grill (broiler) pan and grill (broil) for 5-8 minutes, or until the
strips are cooked through and evenly browned. (If you prefer, the beef
can be fried quickly in a little sesame oil until browned).

Remove from heat, sprinkle over the remaining sesame seeds and serve at
once. Serves 4

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chinese/Thai_Fried_Rice.txt

Thai Fried Rice

2 cups long grain Thai jasmine rice,
1 1/2 Tbsp crushed garlic
3 eggs
1/2 tsp sugar
1/2 tsp corn starch
1/2 tsp white pepper
3 Tbsp soy (preferably Kikkoman)
4 Tbsp vegetable oil (reduce as necessary)
1/4 lb beef
1/4 lb Blue Tiger Prawns (white meat with blue-black stripe)
1/2 tsp sesame oil
1/4 cup chopped green onion
1/4 cup chopped Chinese parsley

Rinse rice well and put it in rice cooker with 1/2 inch of water higher
than the surface of rice. Cook rice and let it cool down for 30
minutes.

Slice beef the size of 1/4”x1/2”x1” across grain. Peel prawns and slice
in half. Mix 1/2 table spoon of garlic, 1 tsp of soy, 1/2 tsp of sesame
oil, and 1/2 tsp of sugar. Add 1/2 tsp of cornstarch to make it tender.
Divide the mixture in 2 separate vessels. Marinate meat and prawn
separately for 30 mins.

Mix cooked rice thoroughly in large bowl with white pepper, sugar, soy
sauce. Heat oil in high level temperature until slight smoky. Scramble
eggs and garlic in oil, then put in the rest of beef, and prawns; stir
for 30 seconds. Throw in rice and stir about 2 minutes (or until
lightly browned). Spread the rest of chopped parsley and green onion on
top before serving.