Chinese Recipes

     Eggplant with   Garlic Sauce   Smothered   in sweet and spicy sauce, this Chinese eggplant dish is sure to please even   the pickiest eater.        

Ingredients

 1. 3 tablespoons canola oil 2. 4 Chinese eggplants, halved lengthwise and   cut into 1 inch half moons 3. 1 cup water 4. 1 tablespoon crushed red pepper flakes   5. 3 tablespoons garlic powder  6. 5 teaspoons white sugar 7. 1 teaspoon cornstarch 8. 2 tablespoons light soy sauce 9. 2 tablespoons oyster sauce     

Directions

  

1. Heat        the canola oil in a skillet over high heat. Cook and stir the eggplant        until soft, about 4 minutes. Stir in the water, red pepper flakes, and        garlic powder. Cover and simmer until all the water is absorbed.        Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl        until sugar and cornstarch have dissolved. Stir sauce into the eggplant,        making sure to evenly coat the eggplant. Cook until the sauce has        thickened.

       Wontons for   Wonton Noodle Soup :  These   wontons, made from seasoned beef and shrimp, are the actual dumplings served   with egg noodles and chicken broth. 'Dashi' - or fish flakes - is an optional   ingredient, but adds wonderful flavor. If you feel daring, you may try making   your own dashi from a fish purchased whole.          

Ingredients

 1. 1 pound lean ground beef 2. 1 pound medium shrimp - peeled, deveined,   and coarsely chopped 3. 5 dried black or shiitake mushrooms,   reconstituted in hot water and chopped 4. 3 green onions, finely chopped 5. 1 egg   6. 2 tablespoons soy sauce 7. 1 1/2 teaspoons salt 8. 3 tablespoons dashi (dried fish flakes)   (optional) 9. 2 (14 ounce) packages square wonton wrappers     

Directions

  

1. Strain        mushroom soaking liquid completely. Pat dry with paper towel, and chop.
2. Place        beef, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi        (if using) together in a large bowl. Mix thoroughly until all        ingredients are completely incorporated.
3. Have        a bowl of luke-warm water available for dipping. If you are        right-handed, place wonton wrapper in a triangle position on your left        palm. Place a small amount of filling (about a heaping teaspoon or more)        near the lower corner of wonton wrapper. Fold that corner over filling        toward the opposite corner about half way, making sure the filling is        securely enclosed.
4. Dip        finger into a bowl of water and dab left corner of wrapper with water.        Fold left and right corners toward you (away from the top corner),        resulting in the shape of a nurse's hat.
5. Place        wontons on cookie sheets while you work, keeping them covered with a        damp towel to prevent drying out. Wontons may be carefully stored in        plastic freezer bags and frozen for future use.
       Chinese Lion's   Head Soup  : Cabbage   is simmered with home made beef meatballs in a light chicken broth. This is   my family's version of lion's head soup and for me it is the best type of   comfort food! It is best served with white sticky rice, and wonderful enjoyed   on a cold winter day.          

Ingredients

 1. 1 pound ground beef 2. 1 egg 3. 1 tablespoon cornstarch 4. 2 teaspoons sesame oil 5. 1 tablespoon minced fresh ginger root 6. 1/4 teaspoon monosodium glutamate (MSG)   (optional) 7. 1 teaspoon salt   8. 2 green onions, chopped and divided  9. 1 tablespoon vegetable oil 10. 1 head napa cabbage, cored and cut into   chunks 11. 2 cups low-sodium chicken broth 12. 2 cups water, or as needed 13. 1 tablespoon soy sauce 14. 2 teaspoons sesame oil     

Directions

  

1. Mix        the ground beef, egg, cornstarch, 2 teaspoons of sesame oil, ginger,        monosodium glutamate, salt, and half of the chopped green onions        together in a bowl. Use your hands to mix until the ingredients are        evenly distributed. Set aside.
2. Heat        the vegetable oil in a wok or large skillet over high heat. When the oil        is hot, fry the napa cabbage, stirring constantly, until cabbage begins        to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy        sauce. Bring to a boil, then lower the heat to medium.
3. Use        a spoon to form the meat mixture into 1 inch balls. Drop them into the        boiling soup. When the last ball has been added, cover with a lid and        simmer for 10 minutes. Taste, and adjust salt before serving. Garnish        with remaining green onions and a drizzle of sesame oil.