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]
=============================================================================
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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.