Chinese Food

Vegetables And Cashew Stir Fry

• 1 tbsp. peanut or other vegetable oil
• 1 cup sliced fresh or canned mushrooms
• 1 large red bell pepper, cut into 1-inch squares
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup thinly sliced carrots
• 2 cloves garlic, minced
• 2 tsp. grated ginger
• 1/4 cup roasted cashews
• 2 green onions, cut diagonally into 1/4-inch slices
• 1/2 cup chicken stock
• 2 tablespoons soy sauce
• 1 1/2 teaspoons cornstarch

1. Heat oil in a large nonstick wok or skillet. Add mushrooms, red pepper,
   broccoli, cauliflower, carrots, garlic and ginger, and stir fry for 3 to 4
   minutes or until the vegetables are tender but still crisp.
2. Add cashews and green onions and stir fry for 2 minutes.
3. Combine stock, soy sauce, and cornstarch in a small cup and stir into
   vegetables and cook for 2 minutes more or until thickened. Adjust the
   seasoning with salt and pepper.
4. Serve with plain or fried rice.

Fried Prawn

• 250 g. jumbo prawns
• 1 tbsp. soy sauce
• 1/4 tsp. salt
• 1 tsp. lemon juice
• 1 egg
• 1/2 cup cornflour
• oil for deep frying

1. Hold the (shrimp) prawn firmly by the tail and remove the rest of the
   shell, leaving the tail. Split the prawn in half lengthwise almost to the
   tail. Remove the black cord. Flatten the prawns to look like cutlets
2. Marinate the prawns with salt soy sauce and lemon juice for 1\2 an hour.
   Drain.
3. Beat the egg and dip the prawn in it, and then in the cornflour. Do this
   twice.
4. Heat the oil and deep fry the prawn for 2-3 minutes. Drain on absorbent
   chicken.
5. Serve with
   sweet and sour sauce.

Shrimp Fried Rice

• 2 cups chopped spring onions
• 350 g. cooked and peeled medium shrimp
• 4 cups Chinese
  style rice, chilled
• 3 eggs, lightly beaten
• 4 tbsp. chicken broth
• 2 tbsp. soy sauce
• 1 tsp. salt
• 1 tsp. sesame or corn oil
• 1/2 tsp. black pepper
• 1/4 cup corn oil
• 1 tbsp. freshly minced ginger
• 250 g. frozen peas, thawed

1. Halve the shrimps lengthwise. Spread rice in a shallow tray and separate
   grains with a fork.
2. In a small bowl stir together chicken broth, soy sauce, salt, sesame or
   corn oil and black pepper. Keep aside.
3. In a deep heavy non-stick skillet heat corn oil over medium-high heat
   until hot, and stir-fry eggs until scrambled.
4. Add spring onions and gingerroot and stir-fry 1 minute.
5. Add shrimp and peas and stir-fry about 2 minutes.
6. Add rice and cook, stirring frequently for 3-4 minutes, or until heated
   through.
7. Stir seasoning liquid and add to rice, tossing to coat evenly.

Chinese Chicken Stock

3 pounds chicken pieces (backs, necks, or wings)
10 cups cold water
3 slices fresh ginger
2 green onions (spring onions, scallions), cut into 1-inch pieces
1 tablespoon rice vinegar or alternate (Originally Chinese wine rice or dry
sherry)
Salt, to taste
Black pepper, to taste, optional

Rinse the chicken pieces under running water. Place in a large pot with 10
cups water (or enough to cover).
Add the ginger, green onion, rice vinegar (rice wine or sherry). Bring to a boil
over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as
called for in recipes. Yields about 8 cups.