Garlic and Spice Chinese Recipes

The following recipes for Garlic and Spice were derived after years of exhaustive research and development - NOT!
The sad part of Chinese cooking is that one can only fit sooooo much food at any one time into the wok!!!! But it is sooooo good that we do it anyway! All recipes have been modified to increase the garlic and spice.

INDEX

Sichuan Chicken and Vegetables	Sichuan Stir-fried Beef	Beef and Leeks in Spicy Chili Sauce
Sichuan Cashew Chicken	Spicy Vegetable Stir-fry	Spicy Chinese Chicken Fettuccine
Red Onion Salsa	Spicy Garlic/Ginger Fish Sauce

Sichuan Chicken and Vegetables

Ingredients
2 egg whites
2 teaspoons soy sauce
2 teaspoons cornstarch
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons soy sauce
1 tablespoons vegetable oil
1 tablespoon chili wok oil
2 medium yellow onions – cut into 1–inch pieces
6 cloves garlic – finely chopped
2 large green bell peppers – cut into 1–inch pieces
2 8 oz cans sliced bamboo shoots - drained
4 tablespoons chili sauce
1 or 2 fresh red hot peppers - chopped
1/2 cup chicken broth
2 lbs boneless, skinless chicken breasts
cut into 1/2–inch pieces

Preparation
Mix chicken, egg whites, a teaspoon each of cornstarch and soy sauce in glass of plastic bowl. Cover and refrigerate 30 minutes. Take a nap until hungry. Mix 2 tablespoons of each, cornstarch, cold water, and soy sauce, Set aside. Heat wok or 12–inch skillet over medium–high heat until hot. Add the vegetable oil; rotate wok to coat sides. Add the chicken; stir–fry until no longer pink in the middle (4 – 6 minutes). Remove chicken from wok. Add the chili wok oil to wok; rotate to coat sides. Add onion and garlic; stir–fry until garlic is light brown. Add chicken, bell pepper, bamboo shoots, chili sauce, and red pepper; stir–fry 2 minutes. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir about 1 minute or until thickened. Sprinkle with chopped green onions if desired.

Serves up to eight, but you'll have to divide by 2 since I doubled the recipe (it all won't fit in the pan).

Nutritional Facts
( 1 serving )
Calories 240; protein 27g; Fat 10g; Cholesterol 60mg; Carbohydrate 12g

Sichuan Stir-fried Beef

Ingredients
1 teaspoon cornstarch
2 tablespoons soy sauce
1/8 teaspoon (pinch) pepper
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon vegetable oil
1 tablespoon chili wok oil
1 teaspoon finely chopped ginger root
1/2 cup chicken broth
1 tablespoon soy sauce
4 garlic cloves – finely chopped
1 tablespoon chili sauce

Vegetables
4 large stalks bok choy – leaves attached
1–1/2 cups Chinese pea pods
2 cups fresh mushrooms – sliced
1 medium yellow onion – thinly sliced

Meat
1 lb flank steak or boneless
sirloin steak as lean as possible.

Preparation
Trim all fat from meat. Cut beef with grain into 2–inch strips. Cut strips across grain into 1/8–inch slices. Toss beef, 1 teaspoon cornstarch, 2 tablespoons soy sauce and the pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Separate bok choy leaves and stems. Cut stems diagonally into 1/4–inch slices. Keep stems and leaves separate. Mix 2 tablespoons corn starch and cold water. Heat wok over high heat until hot. Add both oils rotate wok to coat sides. Add beef, ginger root, and garlic; stir–fry until the beef is brown. Remove beef with slotted spoon. Add bok choy stems and onion; stir–fry 3 minutes. Add bok choy leaves, pea pods, and mushrooms; stir–fry 2 minutes. Stir in broth and 1 tablespoon soy sauce and chili sauce; heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute. Add beef; heat until beef is hot. Serve immediately.

Serves four fishermen, but don't let the other four wait to long or you'll have fighting over what you just cooked!

Nutritional Facts
( 1 serving )
Calories 245; Protein 27g; Fat 10g; Cholesterol 60mg; Carbohydrate 14g

Beef and Leaks in a Spicy Chili Sauce

Ingredients
1 tablespoon chili wok oil
4 garlic cloves – chopped fine
2 tablespoons fresh ginger root – grated
1 tablespoon chili puree with garlic

Vegetables
2 leeks – thinly sliced
1 16 oz package frozen broccoli, carrots
and water chestnuts

Meats
1 lb. boneless, lean sirloin steak or
lean flank steak – trimmed and cut into
2–inch by 1/4–inch strips.

Preparation
Heat wok over high heat until hot. Add the chili wok oil. Rotate wok to coat sides. Add the garlic and ginger root – Stir-fry until the garlic is lightly brown. Add the beef and leaks. Stir–fry about 3 minutes. Add the vegetables and stir–fry about 4 minutes more or until the beef is brown and the vegetables are crisp-tender. Stir in chili puree and stir another minute. Serve over a bed of rice.

This is quick and easy recipe when you're to tired from fishing to anything else. Serves four.

Nutritional Facts
( 1 serving )
Calories 200; Protein 23g; Fat 8g; Cholesterol 65mg; Carbohydrate 9g

Sichuan Cashew Chicken, Quick and Easy

Ingredients
1 tablespoon chili wok oil
1/3 cup stir–fry sauce
1/3 cup cashew halves
1 16 oz package frozen broccoli, carrots,
water chestnuts and red peppers
2 cloves garlic – chopped fine
1 teaspoon fresh ginger root – grated

Meat
1 lb. boneless, skinless chicken breasts.
Cut into 1–inch pieces

Preparation
Heat wok over high heat until hot. Add the chili oil; rotate wok to coat sides. Add the garlic and the ginger. Cook until the garlic is light brown. Add chicken; stir–fry 2 minutes. Add the vegetables; stir–fry about 5 minutes or until the vegetables are crisp–tender and chicken is no longer pink in center. Stir in stir–fry sauce; cook and stir about 1 minute or until heated through. Serve over a bed of rice.

Serves up to four. Use only as a late night snack when your too tired to do anything else. Isn't bad though.

Nutritional Facts
( 1 serving )
Calories 230; Protein 23g; Fat 11g; Cholesterol 45mg; Carbohydrate 14g

Spicy Vegetable Stir–fry

Ingredients
1 tablespoon chili wok oil
2 teaspoons ginger root – grated
2 garlic cloves – chopped
1 tablespoon fresh cilantro – finely chopped
1 tablespoon chili puree with garlic
1 fresh red hot pepper – chopped

Vegetables
1 15 oz can whole straw mushrooms – drained
1 15 oz can baby corn – drained
1 8 oz can sliced bamboo shoots – drained
1 medium red bell pepper – cut into 1/4–inch strips
1 cup Chinese pea pods
4 cups Napa (Chinese) cabbage – shredded

Preparation
Heat wok over high heat until hot. Add the chili wok oil; rotate wok to coat sides. Add the garlic and ginger; stir–fry until the garlic is lightly brown. Add the mushrooms, corn, bamboo shoots, bell pepper, red pepper, pea pods and cilantro. Stir–fry about 3 minutes or until the vegetables are crisp–tender. Stir in the cabbage and the chili puree. Cook and stir another minute. Serve.

Serves to wake up, up to four sleepy fishermen Be sure to tell them to hang onto their lips.

Nutritional Facts
( 1 serving )
Calories 95; Protein 4g; Fat 3g; Cholesterol 0mg; Carbohydrate 17g

Spicy Chinese Chicken Fettuccine

Ingredients
1 gallon water
6 bay leaves
3 pounds chicken breasts (substitute pork)
10 ounces Fettuccine
12 tablespoons sodium reduced lite soy sauce
4 tablespoons sugar
4 tablespoons dry sherry
4 teaspoons creamy peanut butter
2 tablespoons wok oil drizzled with "chili wok oil"
2 cloves garlic – minced
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
1 red bell pepper cut into 1–inch pieces
1 yellow bell pepper cut into 1–inch pieces
1/4 cup sliced green onions
1/4 cup chopped snow peas
1/4 cup chopped peanuts (optional)

Preparation
Place water and bay leaves in a large stock pot and bring to boil. Add chicken and return to boil. Cover, remove from heat and let stand for 30 minutes, then remove the chicken. Cook Fettuccine according to package directions. Meanwhile, in a bowl, combine soy sauce, sugar, sherry, and peanut butter. Stir until smooth and set aside. When cool, cut chicken into 1–inch pieces. Heat the oil in a wok. Rotate oil to coat the sides of the wok. Add garlic, black pepper, cayenne, crushed red pepper, and ginger. Cook, stirring constantly for one minute. Add chicken and toss to coat with the spices for several minutes. Add the sauce and continue to stir for several minutes. Add the bell peppers, green onions and snow peas. Cook just until the vegetables are tender crisp (2–3 min.). Transfer drained Fettuccine to a serving platter and top with the chicken vegetable mixture. Sprinkle with peanuts and serve.

Serves 4

Red Onion Salsa

Ingredients
2 medium red onions – chopped fine
2 medium tomatoes – seeded and chopped fine
6 garlic cloves – chopped fine (minced)
1 fresh red hot pepper – chopped
1/2 cup green onions – chopped
1/4 cup lemon juice
2 tablespoons fresh cilantro – chopped
2 tablespoons balsamic vinegar
1 tablespoon olive or vegetable oil
1 teaspoon reduced–sodium soy sauce
1/4 teaspoon ground red pepper (cayenne)

Preparation
This can easily be prepared while eating lunch to maximize fishing time on the water. Just mix all ingredients in a glass or plastic bowl. Cover and refrigerate until dinner. At dinner, spoon over your favorite grilled food: chicken, fish or turkey. It's great.

Serves to accompany up to eight portions of entree'

Nutritional Facts
( 1 serving )
Calories 210; Protein 28g; Fat 8g; Cholesterol 65mg; Carbohydrate 8g

Spicy Garlic/Ginger Fish Sauce

A blend of ginger/garlic/orange/soy/vinegar/lemon, excellent for cooking with any firmed-flesh, non–oily fish fillets such as: Mahi-Mahi, Monkfish, Tilapia, Cod, or Grouper

Ingredients
1 tablespoon vegetable oil
1 cup yellow onion – julienned (vertical cut)
1–1/2 tablespoons peeled fresh ginger – minced
1 tablespoon orange rind – grated
8 garlic cloves – minced
------------------------------
1 tablespoon lemon rind – grated
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon sherry (or white wine) vinegar
1 teaspoon honey
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 cup dry-roasted cashews – coarsely chopped

Preparation
Heat vegetable oil in a large nonstick skillet over medium high heat. Add onion and saute' 1 minute. Add ginger, orange rind and garlic, saute' 1 minute. Add fish and cook 3 minutes on each side or until lightly browned, stirring the mixture constantly to prevent burning. Sprinkle fish with lemon rind and juice. Combine soy sauce, vinegar, honey, sesame oil, cashews and salt in a medium bowl Add mixture to the pan and cook additional 4 minutes or until fish flakes easily when tested with a fork.

Serve over rice with cooked mushrooms and add your favorite vegetable
chopped cilantro, orange rind strips or whatever.

Nutritional Facts
( 1 serving )
Calories 380, Fat 11 g, Protein 32 g, Carbohydrates 39 g, Cholesterol 43 mg,

Select Another Recipe Category?