Chinese Chow Recipes

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

AUTHENTIC CHINESE PORK CHOW MEIN

Steps:

• Cut meat into thin strips.
• Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
• Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
• In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
• Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
• Add in the celery and onions; simmer for 15 minutes more.
• In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
• Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
• Season with salt and pepper.
• Garnish with chopped green onions and toasted almonds.

CHINESE BEEF CHOW FUN

Steps:

• Gather the ingredients.
• In a large bowl, mix together the light soy sauce, dark soy sauce, rice wine, sugar, sesame oil, and cornstarch.
• Add the beef strips and marinate for at least 15 minutes.
• Gather the ingredients.
• While the steak is marinating, prepare the baby corn (and any other vegetables you'll be using) by rinsing them in cold water, draining them, and slicing them in half.
• Peel and mince the garlic.
• If using refrigerated rice noodles, rinse them in warm water to loosen.
• Cut the noodles into 1/2- to 3/4-inch strips.
• Once the beef is done marinating, heat a wok or a large skillet, add 1 tablespoon of oil, and stir fry the beef until it browns.
• Stir in the black bean sauce and stir fry for another 30 seconds. Remove to a bowl and set aside.
• Clean the wok and add the remaining 1 tablespoon of oil. When the oil is hot, add the garlic and stir fry until aromatic.
• Add the hor fun and stir fry for 1 minute.
• Add the baby corn and quickly cook for another 30 seconds.
• Return the beef and any accumulated juices along with the oyster sauce into the wok and stir fry with the noodles for 1 or 2 minutes. Taste and If it's not salty enough, you can add more light soy sauce or salt to adjust the seasonings.
• Separate into individual plates or serve family-style like they do at your favorite Chinese restaurant.

CHINESE CHOP SUEY

Steps:

• Heat oil in fry pan. Add the meat, salt, soya sauce, and garlic; brown quickly and remove from pan.
• To the pan add onion, celery, mushrooms, and bean sprouts and fry a few minutes. Add meat.
• Mix cornstarch with mushroom liquid and add to pan. Heat until hot and thickened.
• Chinese noodles may be added before serving.
• Service with rice. NOTE: Leftover meats may be used in this recipe. Serves 4.
• Wheatland Bounty.