bart@ucbvax.ARPA (Bart Miller) (11/01/84)
This time, I've included two recipes -- very different from each other. The first is a sweet and sour dish, that I think is the best I've had. The idea for the walnuts comes from Vegie Foods in Berkeley. I've never made the pork version (I don't eat red meat), but the other two versions are quite good. The second recipe is Szechuan, and is quite good even if you don't make it that hot (sissies!). Enjoy. ****SWEET and SOUR**** 1 lb (pork cut into 1" cubes) or (chicken cut into cubes) or [best] (walnut halves) 1 egg 3/4 tsp salt 3/4 c flour [whole wheat is ok] 2 tbsp oil [peanut oil best] 1 pint oil for frying 1 large tomatoes cut into sections [Note: appearance and 1 green (bell) pepper cut into sections texture are important, 4 slices pineapple cut into sections so vegies should all be 1 onion, cut into pieces cut into ~ equal size 1/2 c water pieces] 1. For pork only: place meat into boiling water and boil for 3 or 4 mins. Remove and drain. For walnuts only: roast the walnuts on a cookie sheet or pie tin until they are really crisp. Even if you already have roasted walnuts, it's worth roasting them a little longer. Oven temp ~ 300 degrees. 2. Make the batter using the egg, flour, 1/2 tsp salt, and 1/2 cup water. [This may be a little thick, and you may want to add a LITTLE more water until batter is consistancy of pancake batter.] 3. Mix batter well and dip pork/chicken/walnut pieces in the batter. 4. Fry pieces in the pint of oil, a few at a time, until golden brown. Set aside. 5. Heat the 2 tbsp oil over a hight heat in a wok and put in tomato, green pepper, pineapple, and onion. Add remaining salt, and stir-fry for one minute. 6. Mix in fried pieces, and pour the heated sweet-and-sour sauce (see below) over the mixture and stir. 7. Eat. Sweet and Sour Sauce [prepare this while doing the deep frying] 3/4 c sugar [can use slighty less, but unfortunately, must be while sugar] 1/4 c soy sauce 1/3 c vinegar 2/3 c water 3 tbsp cornstarch 3 tbsp ketchup (for coloring) 1. Place the above ingredients in a sauce pan and cook over a low heat until thicken and cleared. Stir constantly. [if lumps appear, stir vigorously and they will thin out] ============================================================================= ============================================================================= CHICKEN WITH FRESH ORANGE PEEL AND RED PEPPERS ============================================== 1/2 lb boned chicken breast peel of one thin-skinned Valencia type orange.` 2 dried red peppers 1 slice fresh ginger 4-6 green onions MARINADE: 2 tsps. rice wine or dry sherry 2 tsps. soy sauce 1 tsp. salt SEASONINGS 2 Tbsps. fresh orange juice 1 Tbsp. sugar 1 Tbsp. soy sauce 1 tsp. vinegar 1 tsp. sesame oil 4 Tbsps. oil (peanut is best) TO PREPARE: 1. Bone the chicken breast and cut meat into bit-size pieces. Mix the MARINADE, mix with chicken and marinate for 20 minutes. 2. Wash the orange thoroughly and dry it. Using a cleaver or sharp knife, cut off thin slices of peel about 1-inch round. Avoid cutting the pulp. Cut the ends of the dried peppers and shake out the seeds. Slice the ginger into slivers and cut the green onion into 1 inch lengths. 3. Squeeze 2 Tbsps. juice from the peeled orange into a small bowl and mix with the remaining SEASONINGS. TO COOK: 1. Heat 4 Tbsps. oil in wok until very hot. Add orange peels and stir-fry until they start to char at edges. Then add dried red peppers. When they are black and the orange peels are deep brown, reduce the heat and remove both ingredients with a slotted spoon. 2. To the remaining oil, add the chicken pieces and cook over a medium fire until the chicken has turned white. Then add the ginger and green onions, and re-add the orange peels and red peppers. Finally add the SEASONINGS. Stir over medium or low heat for 2-3 minutes, or until liquid has thickened and adheres to the chicken pieces. Check for salt and removed to serving dish. Just before serving, sprinkle a few drops of sesame oil over the top.