Authors: Victoria Love
No Wok Takeout (7 page)
1 lb. boneless beef top sirloin steak, trimmed of fat
1/4 cup low sodium soy sauce
1/4 cup dry sherry
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons fresh gingerroot, peeled and minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
1 teaspoon chili powder
1 tablespoon vegetable oil
2 teaspoons minced garlic
Directions
Finely chop the steak into slices against the grain.
Mix the following 8 items together in a bowl till become smooth.
Sauté and mix the garlic and beef strips in oil in sauté pan for FOUR min or till cooked to moderate phase.
Blend in sauce.
Keep on mixing till sauce become thick and become bubbling.
You can serve this delicious recipe over the rice.
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry wine vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb. spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 scallions, sliced diagonally
Directions
Put the ginger and garlic in blender.
Take veggie oil, ground peppers, sesame oil, chili oil, honey, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey and add them to blender.
After this, puree the sauce.
After this, add a splash of oil to pot of salted and boiling water.
Cook the spaghetti till ready and done, not tender.
Drain the pasta and put in bowl, toss with THREE FOURTH of sauce.
Add in red bell peppers. Then add in yellow bell peppers. Add in scallions. Toss them properly well.
1/2 cup soy sauce
1 tablespoon honey
1/4 cup white wine
2 tablespoons Dijon mustard
4 (4 ounce) yellow-fin tuna steaks
Directions
Mix everything together besides tuna in a bowl.
Put tuna in mixture of sauce.
Allow to marinate for THREE hrs.
After this, grill the tuna over moderate temperature for TEN min or till cooked through, tuning one time.
1 1/4 lbs. chicken tenders, cut into 1 1/2 inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoons peanut oil
6 scallions, cut into 1 inch pieces
8 slices ginger (peeled and thinly sliced)
3 garlic cloves, coarsely chopped
8 -10 mushrooms, sliced (cremini, shitake or mixed)
12 ounces baby bok choy, cut crosswise into 1 1/2 inch pieces
1 1/4 cups low sodium chicken broth
2 teaspoons toasted sesame oil
Cooked rice, for serving
Directions
Take the chicken and toss with oyster sauce in bowl.
Take cornstarch and blend with three tbsp. of cold water in separate bowl.
Put both of the bowls near to the stove with the rest of items.
Sauté and mix the scallions, garlic and ginger to peanut oil in sauté pan over high temperature setting for 1/3 min.
Add in chicken mixture and sauté mix till pink color is gone from meat on the outer side, for THREE min.
Blend in mushrooms.
Blend in bok choy.
After this, take broth, sesame oil and add them to sauté pan.
Heat to boiling over high temperature setting.
After this, add in cornstarch mixture and bring back to boil and cook, toss well, till chicken is cooked and sauce become thick.
You can serve this delicious recipe with rice.
1 lb. prawns, shelled and deveined
2 teaspoons sherry wine
2 teaspoons chili oil
3 cloves garlic, minced
3 teaspoons ginger, finely minced
3 green onions, minced
1 1/2 teaspoons sesame oil
Directions
Take oil, garlic and mix with ginger in skillet.
Sauté and mix for TEN seconds.
Add in sherry.
Add in soy sauce.
Add in chili oil.
Cook for 1.5 min.
After this, add in prawns.
Braise till become pink in color and look opaque for 1 min.
Add in green onion.
Cook for half min.
1/2 tablespoon Szechuan peppercorns
1 1/2 tablespoons peanut oil
1 teaspoon peanut oil, extra
8 ounces ground pork
2 cups chicken stock
1/2 cup Japanese pickled radishes, diced
4 tablespoons soy sauce
1 1/2 tablespoons black vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chili oil
1/4 teaspoon white pepper
1 lb. udon noodles or 1 lb. fresh wheat noodles
4 spring onions, finely sliced, for garnish
Directions
Dry fry peppercorns in sauté pan for THREE min.
Add in peanut oil.
Cook over low temperature setting for TEN min.
Allow to cool.
After this, strain oil into saucepan. Remove the peppercorns.
Take the chicken stock, white pepper, chili oil, sesame oil, garlic, preserved radish, soy sauce, black pepper AND add them to peppercorns oil in saucepan.
After this, heat over moderate temperature.
Cook the wheat noodles for TWO min in boiling water.
Drain well and add to mixture.
After this, sauté and mix the pork in additional oil in sauté pan over high temperature setting for FIVE min till crunchy and brown in color.
After this, distribute the noodle and broth mixture into soup bowls.
Use the pork for topping.
Use the spring onion as garnish.
