naidufoodrecipes: September 2012

Tuesday, September 4, 2012

Hunan Beef

 Hunan Beef is a spicy chinese recipe which is most popular menu items at most Chinese restaurants and have a look at this recipe.

  1. 2 cups broccoli florets
  2. 2 tablespoons cooking oil
  3. 2 teaspoons minced garlic
  4. 4 small dried red chilies
  5. 1 teaspoon cornstarch dissolved in 2 teaspoons water
  1. 2 tablespoons soy sauce
  2. 2 teaspoons cornstarch
  3. 1 tablespoon Chinese rice wine or dry sherry
  4. 3/4 pound flank steak, thinly sliced across the grain

  1. 3 tablespoons Chinese black vinegar or balsamic vinegar
  2. 1 tablespoon soy sauce
  3. 1 tablespoon Chinese rice wine or dry sherry
  4. 2 teaspoons sugar
  5. 2 teaspoons chili garlic sauce
  6. 1 teaspoon sesame oil


1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Moo Goo Gai Pan

 Moo Goo Gai Pan is a Chinese recipe made with chicken and mushroom and here is the recipe.


  1. 4 chicken breast halves, skinned, boned and sliced
  2. salt and pepper
  3. 4 cloves garlic, minced
  4. 2 cups water
  5. 1 tb cornstarch
  6. 5 tb corn oil
  7. 8 oz. fresh mushrooms, sliced
  8. 4 lb. bok choy or Chinese white cabbage, chopped
  9. 2 tb sugar
  10. 4 tb soy sauce
  11. 6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Sunday, September 2, 2012

Shrimp Toast

Shrimp Toast is also called as Prawns Toast.Enjoy the recipe.


  1. 12 fresh uncooked large shrimp
  2. 1 egg
  3. 2 1/2 tablespoons cornstarch
  4. 1/4 teaspoon salt
  5. Pinch pepper
  6. 3 slices sandwich bread
  7. 1 hard−cooked egg yolk
  8. 1 slice cooked ham (about 1 ounce)
  9. 1 green onion
  10. 2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F.Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,1 to 2 minutes on each side. Drain on absorbent paper.

Chinese Cashew Chicken


  1. 3 Chicken breasts, boned and skinned
  2. 1/2 lb. Chinese pea pods
  3. 1/2 lb. Mushrooms
  4. 4 Green onions
  5. 2 cups Bamboo shoots, drained
  6. 1 cup Chicken broth
  7. 1/4 cup Soy sauce
  8. 2 tb Corn starch
  9. 1/2 ts Sugar
  10. 1/2 ts Salt
  11. 4 tb Salad oil
  12. 1 pack Cashew nuts

Slice breasts horizontally into very thin slices and cut into inch squares.Place on tray. 

Prepare vegetables, removing ends and strings from pea pods,slicing mushrooms, green part of onions, and the bamboo shoots. 

Add to tray.Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. 

Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. 

Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. 

Simmer uncovered a bit more and add green onions and nuts and serve hot.

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