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| Oriental Menu for 4- 6
Chinese Hot and Sour Soup
Beef & Scallop Sauté
Sesame Broccoli
Chicken Broth Rice
Oriental Salad dressing w/Sliced Cucumbers
Basic Butter Cookies & Ice cream
Chinese Hot & Sour Soup
4 dried black oriental mushrooms
1/4 pound of ham, slivered
1/2 cup of slivered bamboo shoots
1 tablespoon of soy sauce
4 cups of chicken stock
salt & freshly ground white pepper, optional
1 cup of finely sliced bean curd
3 tablespoons of red wine vinegar
2 tablespoons of cornstarch mixed with 3 tablespoons of cold water
1 egg, lightly beaten
1 tablespoon of sesame oil
1 green onion, finely chopped
Soak the mushrooms in warm water until softened. Drain, remove stems and slice caps. Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat. Reduce heat and simmer 3 minutes. Taste and add salt and pepper if necessary. Add bean curd & vinegar & bring to a boil again. Stir in dissolved cornstarch & cook, stirring constantly, until soup is slightly thickened. Slowly add egg, stirring gently. Remove from heat and stir in oil. Ladle into bowls & garnish with finely chopped green onions. 4 servings
Beef and Scallop Sauté
2 tablespoons of peanut oil
1 teaspoon of minced fresh garlic
1 pound of trimmed beef tenderloin(narrow end), cut into pieces 1/2 inch thick, then halved crosswise
3/4 pound of scallops
1 1/4 cups of diagonally sliced green onion
1 tablespoon of Flavored Brine
freshly ground pepper
a pinch of red pepper flakes
Heat oil in wok or large skillet until almost smoking. Add garlic & beef, then scallops, & stir fry about 30 seconds. Add remaining ingredients & stir fry beef & scallops another 20 - 30 seconds. 4 servings
Sesame Broccoli
1 large bunch broccoli, broken into florets, stems peeled
salt
1/2 cup of sesame seeds, toasted
1/4 cup of sake
1 1/2 tablespoons of soy sauce
2 teaspoons of sesame oil
2 teaspoons of honey
Cook broccoli in boiling salted water until crisp tender. Drain thoroughly. Let cool to room temperature. Combine remaining ingredients in large bowl. Shortly before serving, add broccoli and toss to mix well. 6 servings
Chicken Broth Rice
3 tablespoons (3/8) stick of butter
1/2 cup of finely chopped onion
2 cups of ling grain converted rice
salt
a pinch of ground red pepper or dash of red pepper sauce
3 cups of chicken broth
Bouquet garni ( 1 parsley sprig, 1 bay leaf and a pinch of dried thyme)
toasted sliced almonds, sliced pimientos or sliced mushrooms, sautéed
Melt 2 tablespoons butter in saucepan over medium high heat. Add onion & sauté until soft, about 3 - 5 minutes. Add rice & stir until well coated. Blend in salt & red pepper or sauce. Add broth & bouquet garni & bring to a boil. Reduce heat, cover & simmer until rice is tender & broth is absorbed, about 25 - 30 minutes. Discard bouquet garni. Add remaining butter & almonds, pimientos or mushrooms & toss lightly until butter is melted. Turn into dish & serve. 6 - 8 servings
Oriental Salad Dressing w/Sliced Cucumbers
1/3 cup of vinegar
1/4 cup of soy sauce
2 tablespoons of water
1 tablespoon of sesame oil
1/2 teaspoon of sesame seeds
2/3 cup of oil
Combine the first5 ingredients in jar with tight fitting lid & shake well. Add oil and shake again. Chill until ready to serve. Makes 1 1/2 cups
Basic Butter Cookies
1 cup of all purpose flour
1/2 cup of cornstarch
1/2 cup of powdered sugar
3/4 cup (1 1/2 sticks) of butter, room temperature
1/2 cup of coarsely chopped or sliced walnuts
Preheat oven to 300ºF. Sift first 3 ingredients into large bowl. Add butter & mix well. Stir in walnuts. Drop by teaspoons onto baking sheet. Bake until cookies are lightly golden, about 20 - 25 minutes. Makes about 30 cookies |
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