All About Foods Court

Marinated shrimp are combined with Chinese greens (bok choy) and mushrooms in this simple stir fry that shows off the natural flavor of the fish and vegetables. This makes a complete meal for two when served with rice, or part of a multicourse meal for three or more.

Ingredients:
1/2 - 3/4 pound shrimp
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon salt
1 tablespoon cornstarch
1/2 pound Chinese greens (bok choy)
4 ounces fresh mushrooms, or 6 Chinese dried mushrooms or dried Shiitake mushrooms
2 tablespoons vegetable or peanut oil for stir-frying, or as needed
2 thin slices ginger
1/4 teaspoon salt
1/4 cup chicken broth, sodium-reduced if possible
1/2 teaspoon sugar
1 tablespoon light soy sauce
black pepper, to taste
1 teaspoon cornstarch mixed with 2 teaspoons water

Preparation:
1. If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and add the rice wine or sherry, 1/2 teaspoon salt and cornstarch, stirring in one direction (this is to make sure the marinade spreads evenly.)
2. Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces. Wipe the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms, remove the stems and cut into quarters.
3. Preheat the wok and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for about 30 seconds, until aromatic, then add the prawns. Stir-fry until they turn pink. Remove the cooked shrimp from the pan.
4. Add a bit more oil if needed so that there is about 1 1/2 tablespoons oil in the wok. Add the bok choy, mushrooms and 1/4 teaspoon salt. Stir-fry for 1 minute (Note: add a small amount of water or rice wine if the vegetables are a bit dry). Add the chicken broth, cover and cook for 2 more minutes.
5. Add the shrimp back into the pan. Add the sugar, soy sauce, and pepper. Give the cornstarch/water mixture a quick restir and add in the middle, stirring to thicken. Cook, stirring for another minute and serve hot.

Soy sauce adds extra flavor to this simple crockpot recipe submitted by a reader. Feel free to enhance the basic recipe with your own favorite combination of spices and seasonings.
Ingredients:
1 cup soy sauce
1 cup brown sugar
1 cup tomato/vegetable juice (such as V8) or tomato sauce diluted with water
Salt, pepper, or other spices, to taste
3 pounds chicken thighs, drumsticks, wings or a mixed combination
Preparation:
1. Combine the soy sauce, brown sugar and juice and any spices you are using in the bottom of the crockpot.
2. Add the chicken.
3. Cook on low heat for 6-8 hours (overcooking is difficult for this recipe!). The chicken can also be cooked on high heat for first 1 1/2 hours and then turned to low (use your best judgement). The Chicken is done if the meat falls off the bone when removed.
4. Serve the chicken over rice along with steamed vegetables for a full meal.

This recipe was submitted by a reader, Arin Marcus. Reprinted with permission.
By Rhonda Parkinson

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4
Ingredients:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot

Chicken breasts are seasoned with garlic and chile paste in this easy stir-fry.
Prep Time: 25 minutes
Cook Time: 5 minutes

Ingredients:
1 pound boneless, skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other:
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying
Preparation:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use reqular broccoli if it's not available. Serves 3 to 4.
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
10 ounces Chinese broccoli (gai lan)
1 teaspoon salt
1 teaspoon baking soda
1 slice ginger (about 1/2-inch thick)
Sauce:
3 tablespoons chicken broth or water
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
Preparation:
Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.
While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
Pour the sauce over the broccoli. Serve immediately.

More Chinese Broccoli Recipes
Chinese Broccoli With Oyster Sauce - in this recipe the broccoli is cooked in the wok and with sauce added in the final stages of cooking.
Bean Curd With Chinese Broccoli - a filling and nutritous dish combining broccoli, tofu, pork, and Chinese fermented (salted) black beans.
By Rhonda Parkinson

This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. Serve with white rice.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
4 boneless, skinless chicken breasts, filleted
salt and pepper to taste
1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 tsp granulated sugar
juice of 3 oranges
juice of 1 lime
1/2 cup white wine
orange slices for garnish – optional
Preparation:

Serves 4.

Season the chicken breasts with salt and pepper. Heat the olive oil in a large, deep frying pan with a heavy bottom. Fry chicken breasts, turning so that they brown on both sides. Remove from pan and set aside.

Dice the carrots and onions or place in a food processor to dice. Put vegetables in the same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.

Pour the sauce into a food processor or blender and puree. Return the sauce to the frying pan. Salt and pepper to taste.

Note: If you prefer a "chunky" sauce, you do not have to puree. The photo above shows this homestyle sauce.

Return the chicken to the frying pan of sauce. Cover and simmer for 10-15 minutes.

Place chicken on plates, spooning sauce over each piece. Garnish with orange slices. Serve with rice and bread.