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Note: All recipes have been modified to spicier versions.

This week- Chinese     Recipe Archives

Chinese noodles (Yee Mein)
1 can chinese straw mushrooms
1/4 lb chinese barbecued/smoked chicken
1/2 lb bok choy, chopped
1 pk pre-fried noodles (1/2 lb)
3 ts oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 ts salt
1/2 ts sugar
2 tb oyster sauce
1 ts cornstarch

Cut Barbecued pork into very thin slices. Bring water to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock. Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding salt and sugar. Remove and set aside. Heat wok, add remaining oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well. Add all other ingredients, EXCEPT cornstarch. and toss together water, and toss together until well mixed. Add thickening made by mixing the cornstarch with the 2 teaspoons of cold water. Cook for 1 minute, and serve.

Orange Chicken
For orange sauce: 2 tsp. minced zest
1/4 cup juice from a large Orange
1/2 tsp. sugar
2 tbs. chicken stock
1 tbs. light soy sauce
Combine all ingredients in a small bowl and set aside.

2 lb. boneless chicken pieces, skinned
1 egg
1 1/2 tsp. salt
dash white pepper
oil (for frying)
1/2 cup plus 1 tbs. cornstarch
1/4 cup flour
1 tbs. minced ginger root
1 tsp. minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 tbs. rice wine
1/4 cup water
1 tsp. sesame oil
Cut chicken pieces in 2" squares and place in large bowl.
Stir in egg, salt, pepper, and 1 tbs. oil and mix well.
Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in a wok or deep-fryer to 375 degree. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.)
Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tbs. oil. Add ginger and garlic and stir-fry until fragrant.
Add and stir-fry crushed chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tbs. cornstarch until smooth. Add to chicken and heat until sauce is thick.
Stir in 1 tsp. sesame oil. Serve at once. Makes 6 servings

Cheap Thrills
All wines are under $10 and go very well with this week's recipes from Spice Girl.

Pedro Del Castillo (Argentina) Malbec '01        $7.99
Lots of ripe cherry fruit aromas with a hint of fresh herbs.

River Ridge Cabernet Sauvignon, California '00     $7.99
Loaded with ripe dark berry fruit and lush body.

Cape Indaba (Astor's South Africa) Chenin Blanc '01    $5.98   
This white wine has notes of pears and flowers with exuberant ripe fruit.

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