No Wok Takeout (9 page)

3 teaspoons chili powder

6 tablespoons corn flour

3 teaspoons salt

2 -4 tablespoons peanut oil

2 chicken breasts, sliced

4 spring onions, sliced

1 carrot, thinly sliced for stir frying

2 tablespoons mirin or 2 tablespoons sherry wine

2 (500 g) packages hokkien noodles

2 tablespoons oyster sauce

Directions

Take the chili powder and mix with salt and corn flour and then coat the chicken slices.

Cook the chicken in peanut oil in sauté pan over moderately high temperature setting.

Take out of sauté pan and drain on paper towels.

Place the hokkein noodles in strainer and run under water for separating the noodles.

Heat the sauté pan again over moderate temperature.

After this, add a splash of oil and sauté and mix the carrot and spring onion for 60 seconds.

After this, add in mirin. Add in noodles. Toss for 60 seconds.

After this, add in oyster sauce.

Add in two tab water.

Blend through.

Allow to steam, covered, for THREE min.

After this, toss in chicken and steam, covered, for ½ min.

Ingredients

1/2 lb. round steak, cut into thin slivers

7 tablespoons soy sauce, divided

2 tablespoons sugar, divided

1/2 teaspoon white pepper

3 tablespoons cornstarch

4 tablespoons oil, divided

3 tablespoons hoisin sauce

1 -2 teaspoon cayenne, to taste

2 cups celery, julienned

1 cup carrot, julienned

2 green onions, julienned

Serve with

Steamed white rice

Directions

Take four tbsp. of soy sauce and mix with two tbsp. of oil, white pepper, cornstarch, one tbsp. of sugar for making marinade.

After this, add in beef.

Allow to rest for ½ hour.

Take three tbsp. of soy sauce, cayenne and mix with one tbsp. of sugar, cayenne and hoisin sauce. Preserve.

After this, sauté and mix the beef in rest of oil in sauté pan over high temperature setting for THREE min.

After this, add the veggies to meat. Sauté and mix till ready and done, crunchy and soft.

After this, add in prepared sauce.

Cook for ½ min or heated through.

Ingredients

1 lb. boneless skinless chicken breast (cut into strips)

1 cup salad dressing

1 package frozen mixed vegetables or 1 package assorted fresh vegetable, cut up

2 tablespoons soy sauce

1 teaspoon garlic powder

1 cup peanuts or 1 dozen cashews

2 cups Minute Rice

Directions

First of all, cook the chopped chicken breast strips in salad dressing in sauté pan on moderately high temperature for THREE min or till ready and done.

After this, add in veggies.

Blend in soy sauce.

Blend in garlic powder.

Keep on cooking for FIVE min or till chicken cooked through.

Add in peanuts and use the stir-fry as sprinkle.

Then cook the minute rice as instructed on the package.

You can serve this delicious recipe over the noodles.

Ingredients

1 cup bell pepper, chopped

1/2 teaspoon ginger

4 whole green onions, thinly sliced

1 (20 ounce) cans pineapple chunks in juice, untrained

1 lb. boneless chicken breast

Oil

2 (3 ounce) packages chicken-flavored ramen noodles

1/2 cup sweet and sour sauce

Directions

First of all, drain pineapple juice in a cup and add water to measure two cups and put aside.

After this, chop the chicken into pieces and use ginger for seasoning.

Sauté and mix the chicken in little bit of oil for FOUR min.

After this, add in pineapple juice.

Heat to boiling.

Break the noodles and add to sauté pan along with seasoning packets.

Heat back to boiling, lower the temperature and allow to simmer for THREE min or till noodles become soft and majority of the liquid has been assimilated.

After this, add in sweet and sour sauce.

Add in pepper.

Add in onion.

Add in pineapple.

Cook till peppers become crunchy and soft.

Ingredients

1/2 tablespoon cornstarch

1 tablespoon rice vinegar

1/2 cup dark soy sauce

1 tablespoon black bean sauce

1 tablespoon sesame oil

2 teaspoons sambal oelek

500 g flank steaks, finely sliced

1 teaspoon five-spice powder

1 teaspoon sugar

2 garlic cloves, minced

1 egg, lightly beaten

1 medium brown onion, finely chopped

1 head broccoli, cut into florets

1 medium carrot, finely chopped

1 red bell pepper, finely chopped

10 snow peas, chopped in half

1/3 cup beef stock or 1/3 cup vegetable stock or 1/3 cup water

Directions

Take cornstarch and mix with vinegar and half sauces.

Then allow to marinate the beef in five spices, garlic, sugar, and egg and sauce mixture for 60 min.

Sauté and mix beef in half of oil in sauté pan. Put the cooked beef aside.

Sauté and mix the onion in rest of oil in sauté pan till become tender.

Add in carrot.

Add in bell pepper.

Cook for next 60 seconds.

Bring the beef back to sauté pan along with snow peas and broccoli.

Add in the preserved marinade. Add in remaining sauces. Add in stock.

Cook, mixing from time to time till sauces boils and become slightly thick.

You can serve this delicious recipe with rice.

Ingredients

1 lb. firm tofu

8 ounces soba noodles or 8 ounces Chinese wheat noodles or 8 ounces linguine

1 tablespoon canola oil

2 large broccoli florets, cut into bite size pieces

1/3 cup stir-fry sauce

Directions

Chop the tofu into slices.

Dry them and chop them into half inch dice.

Cook the noodles as instructed on the box. And then drain well.

Sauté and mix the tofu in oil in sauté pan over moderately high temperature setting till golden in color.

Take out of pan.

Take the broccoli and mix with ONE FOURTH cup of water in sauté pan.

Allow to steam, covered, till crunchy and soft.

Add in tofu.

Add in cooked noodles.

Sauté and mix the sauce to pan.

Toss well.

Cook till ready and done.

Ingredients