GWJamaica Cook Book

Archive for the ‘Chinese’ Category

Ingredients

4 eggs
1/2 teaspoon salt
4 oz. corn starch
1 lb. topside of beef, cut into matchstick strips
2 cups vegetable oil
3 medium carrots, scraped and cut into matchstick strips
2 spring onions, cut into 1 inch sections
2 dry red chilies, shredded
3 garlic cloves, crushed
6 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons wine vinegar

Preparation

Mix together the eggs, salt and corn flour and toss the beef in this until well coated. Heat the oil in a wok to 350 degree F, or until a cube of bread browns in 30 seconds, and stir−fry the beef for 1 1/2 minutes or until crispy. Remove and drain on paper towels. Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove and drain on paper towels. Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok. Reheat, and then add the spring onions, chilies and garlic. Stir−fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.

Ingredients

4-6 cups cooked rice (cold)
1/4 lb cooked pork or ham cuttings chopped
1 sweet pepper (Bell pepper) chopped finely
2 stalked scallion chopped
1 large onion chopped
1 egg (optional)
Soy Sauce
Black Pepper
Oil

Preparation

Saute the pork or ham, onion, pepper, scallion in 2 – 2 1/2 tablespoon cooking oil in large pan. Add egg unbeaten to pot and stir. Add rice and mix well. Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.

Ingredients

4 chicken breast halves, skinned, boned and sliced salt and pepper
4 cloves garlic, minced
2 cups water
1 tbsp cornstarch
5 tbsp corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tbsp sugar
4 tbsp soy sauce
6 scallions, chopped

Preparation

In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Ingredients

2 lbs. venison steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 tsp ginger
2 cloves mashed garlic
1/4 cup sherry
4 tbsp peanut oil
2 cloves chopped garlic
1 1/2 cups boiling water
3 large green peppers cut into 1/2 inch strips
1 cup sliced water chestnuts
3 tbsp cornstarch
Sesame oil
Hot boiled rice
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Ingredients

Sauce:

1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
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Ingredients

1 large onion, thinly sliced
1 green pepper, sliced
1 can french style green beans
1 can bean sprouts
1 (4 oz.) can mushrooms, sliced
1 can shoe peg corn
1 jar pimento, chopped
1 cup celery, sliced
1 small cauliflower cut in buds
3 medium carrots, shredded
1 cup water chestnuts, sliced
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Ingredients

3 lbs. chicken drumettes
1/3 cup soy sauce
2 tbsp. salad oil
1 tsp. salt
1/2 tsp. ginger
1/2 tsp. garlic powder
2 tbsp. chili sauce
2 tbsp. sherry
1/2 cup honey
5 drops Tabasco sauce

Preparation

Combine all ingredients, except wings in a 15″x10″ pan. Arrange wings in single layer in marinade. Cover and refrigerate several hours or overnight, turning pieces once or twice. Bake at 375 degrees for 1 hour or until tender, turning a few times as they cook.