What some things inside the Mongolian Beef, Szechuan Chicken, and Hunam Shrimp?!
How to make it? If you don't know how to make them, just give me a list of materials.
Please give me detail--List all the vegetable name is perfect. Thank you.
Answers:
MONGOLIAN BEEF
Adapted from The Essence of Shangri-La
INGREDIENTS:
8 oz beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)
1 stalk shredded scallion (white part only for garnishing)
MARINATE:
1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
SAUCE:
2 teaspoons oyster sauce
2 tablespoons sweet soy sauce (ABC Kecap Manis)
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/8 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
Salt and sugar to taste
METHOD:
Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.
SZECHUAN CHICKEN
4 chicken breasts, boneless, skinless, about 7 ounces each
2 egg whites
2 tablespoons cornstarch
Sauce:
2 tablespoons Shao Xing rice wine, dry sherry or cooking wine
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed dried red chilies, or to taste
2 slices ginger, minced, to form 1 tablespoon
Other:
4 carrots, cut into thin strips
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
3 green onions, chopped
1 cup plus 1 tablespoon vegetable oil
Preparation:
Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.
Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
Return the chicken to the wok.
Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Serve hot.
HUNAN SHRIMP
Ingredients:
3-4 c. peanut oil
1 1/2 lbs. shrimp, shelled, deveined, tails on, washed, dried, and refrigerated for at least 4 hrs.
1/2 c. onions, diced into 1/4" pieces
2 tbsp. fresh ginger, finely chopped
1 garlic clove, minced
Sauce, recipe below
Directions:
Pour peanut oil into a wok, and heat to 375°F.
Oil blanch the shrimp for 45-60 secs., until shrimp begin to turn pink, and curl. Remove, and set aside.
Remove oil from wok, then replace 2 tbsp. oil. Heat oil until white smoke appears.
Add onions, ginger, and garlic, and stir fry until onions soften, about 2 mins.
Add shrimp, and toss together thoroughly.
Stir sauce, and pour into the wok. Stir together until shrimp are well coated.
Add sesame oil, turn off heat, and stir well. Remove from wok, and serve immediately.
Sauce:
1 1/2 tbsp. oyster sauce
3 tsp. sugar
4 tbsp. ketchup
1/2 tsp. salt
pinch of white pepper
2 tsp. Hunan pepper; the soaked pepper flakes at the bottom of the hot oil OR substitute 2 tsp. chili paste, sambal ooleck, or 1 heaping tsp. crushed red pepper flakes plus 1 tsp. red chili oil
1 tsp. sesame oil
Directions:
Combine in a bowl, and mix well. When ready to serve pour over shrimp, and mix well. Serve.
GOOD LUCK!
meow, woof, neighhhh, baa,!!!!!!
