Sweet and Sour delicious Pork

Ingredients

2 Pound Pork
3/4 Cup green pepper
1 tablespoon soy sauce
1/ 2cup water
1Tablespoon bacon drippings
1/2 cup onion
1/2 chunked pineapple
1/4 cup brown sugar
2 tablespoon cornstarch
1/3 cup vinegar



How to prepare

Cut the pork in strips and brown the pieces of bacon drippings. Reserve the juice of pineapple and stir cornstarch in water and add sugar, soy, vinegar and pineapple juice. Cook all these ingredients until they cook properly and get thick.


Add the sauce with pork and cook it for 1 hour, until it get cook properly and chill it whole night. And before serving, heat it little bit and add pepper, onion, pieces of pineapple and finally serve it with wild rice.

Serve to 4-5 people

Chinese noddles in Peanuts Sauce

Ingredients

500 gms Hakka noddles
2 tbsp sesame oil
6 tbsp peanut butter
1/4 cup water
3 Tbsp soy sauce
6 tbsp dark soy sauce
6 tbsp sesame paste
1/2 dark sesame oil
2 cu any wine
4 tbsp white vinegar
2tsp chopped ginger
2 cup hot water
1 carrot, peeled
1/2 cup roasted peanuts
2 green onions, sliced



Preparation-

Boil noddle without salt, on a medium heat. After that rinse with cold water until it get cold. Drain it well add dark sesame oil in it, so it will stick together. For dressing, combine all ingredients except hot water in a food processor, blend it smoothly. Thin with hot water to consistency of whipping cream. For garnish put carrot in ice water for 30 min. Just before serving noddles garnish cucumber, peanuts, carrot and sliced onion. Serve it hot.

Fried Rice

Ingredients:

* 1 - 2 green onions, as desired
* 2 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired





Preparation

* Wash properly and chop the green onions in small pieces.
* Then gently beat the eggs and add salt and pepper in it as desired.
* Heat frying pan and add 2 tablespoon oil in it.
* When oil get heated properly add beated egg in it.
* Stir until it get lightly scrambled but not to dry.
* After that add 2 tablespoon oil in another pan, add the rice and stir for few minutes after that use cop stick to break it apart.
* Add soy sauce as desired.
* When rice is heated add scrambled egg in it and mix them both properly.
* After that add green onion and stir all ingredients properly for few minutes.
* Serve it hot Fried Rice.

Chinese Fried Rice

Fried rice is hugely popular and home-cooks are constantly looking for fried rice recipes. Fried rice is a versatile dish and one can add any ingredients to it. Taste the difference.

Ingredients:

12 oz. overnight rice
4 oz. chicken breast (cut into cubes)
4 oz. shrimp (cleaned and deveined)
2 oz. long beans (tips removed and chopped into very short pieces)
2 oz. carrots (cut into tiny cubes)
2 eggs (beaten)
2-inch ginger (peeled and cut into thin long strips)
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 teaspoon oyster sauce
2 tablespoon cooking oil
3 dashes white pepper powder
Salt to taste (optional)




Method:

Heat up a wok with two tablespoons of oil. Add ginger strips and fry until aromatic, follow by chicken, shrimp, long beans and carrots. Stir fry until they are half cooked. Add in the overnight rice and stir well with the ingredients. Add soy sauce, fish sauce, oyster
sauce, white pepper powder and continue to stir the fried rice for a couple of minutes.

Make a “well” in the middle of the fried rice and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with the fried rice. Leave it for 30 seconds and continue to stir-fry so the eggs form small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and serve hot.

Vegetables and Pork Over Chinese Noodles

The sweet-and-spicy sauce flavors of this typical chinese delicacy
accentuates the vegetables and noodles taste too. And thus
understandably it is likeable.

Ingredients

1 tsp. cornstarch
3 tbsp. reduced-sodium soy sauce, divided
1/4 cup dry sherry
8 ounce(s) pork, stripped into thin slices
1/4 cup reduced-sodium chicken broth
1/4 cup hoisin sauce
1 tsp. brown sugar
1 pound(s) Chinese wheat noodles (wide lo mein noodles) or linguine
2 tsp. canola oil
3 clove(s) garlic, minced
2 tsp. finely chopped fresh ginger
1/4 tsp. crushed red pepper
1/4 cup water
2 carrots, peeled, cut in half lengthwise and thinly sliced
3 scallions, trimmed and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into thin strips
6 ounces snow peas, tough strings and ends removed




Way to make-

Combine cornstarch, 1 1/2 tablespoons soy sauce, and 1 teaspoon of the
sherry in a medium bowl. Add pork and toss to coat. Cover and
refrigerate for 15 minutes.Meanwhile, combine chicken broth, hoisin, brown sugar, remaining 1 1/2 tablespoons soy sauce, and remaining 1/4 cup sherry in a small bowl.Set aside.

Cook noodles in a large pot of boiling, salted water for 5 to 6 minutes, or until just tender or as label directs. Drain and refresh under cold water.

Heat 1 teaspoon oil, add pork and stir-fry for 2 minutes. Remove the
pork from the pan and set aside. Add the remaining 1 teaspoon oil,
garlic, ginger, and red-pepper flakes. Stir-fry for 45 seconds. Add
water, carrots, and scallions and cook, stirring, for 2 minutes. Add
yellow pepper and cook, stirring, for 1 minute.

Add the reserved broth mixture and snow peas and cook, stirring, for 2
minutes. Return the pork and reserved noodles to the pan and toss to
coat with the sauce. Cook for 1 minute, or until heated through.

Serve fresh immediately.

Kung Pao Chicken

The traditional Kung Pao Chicken is stir-fried instead of deep-fried, reducing the fat content. Yet it is a delicacy that you will enjoy to utmost.

How to make Kung Pao Chicken-

* 2 boneless, chicken breasts, 7 to 8 ounces each
Marinade:
* 2 tsp. soy sauce
* 2 tsp. Chinese rice wine or dry sherry
* 1 tsp. sesame oil
* 1 1/2 tsp. cornstarch
Sauce-
* 2 tbsp. dark soy sauce
* 1 tbsp. Chinese rice wine or dry sherry
* 1 tsp. sugar
Other requirements-
* 8 small dried red chili peppers
* 2 cloves garlic
* 2 green onions (spring onions, scallions)
* 4 tbsp. oil for stir-frying, or as needed
* 1 tsp. Szechuan peppercorn, optional
* 1/2 cup peanuts or cashews
* a few drops sesame oil, optional





Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil.When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Serves 3 to 4 people.