Chow Shung Ding Recipes

Steps:

• place 1/2 t salt and 1 cup warm water in a small bowl and soak the shrimp for 5 minuutes.
• rinse with cold water and dry.
• in a medium bowl, toss the shrimp, 1 t cornstarch and white pepper, set aside.
• toss the chicken with the ginger, the remaining 1/2 t salt and remaining cornstarch and set aside.
• cut the green and red peppers into 3/4 inch pieces.
• heat wok over high heat; add oil, garlic, chicken and shrimp; stir fry for 1 minute or till shrimp turns pink.
• stir in hoisin sauce, chili paste, green and red peppers and water chestnuts, stir fry for 2-3 minutes.
• place on platter and garnish with green onions.

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

Steps:

• 1.In a large bowl, mix the chicken with the rice wine or sherry, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch and salt and set aside to marinate for at least 30 minutes. Then drain the chicken from its marinade.
• 2.In a small bowl, mix the water, 2 tablespoons of soy sauce, rice wine or sherry, vinegar, sugar and salt. Adjust seasoning to taste and stir in the other tablespoon of cornstarch.
• 3.Heat the oil in a wok or large pot over medium-high flame. Add the chile peppers and stir fry until almost blackened, about 30 seconds. Add the garlic and ginger and stir fry for another 30 seconds. Add the chicken and stir fry until just cooked through, 3-4 minutes.
• 4.Reduce heat to medium-low. Swish the sauce to mix in the settled cornstarch and stir the sauce into the chicken. Simmer until the sauce thickens, adding water if necessary it gets too thick.
• 5.Remove from heat, stir in the peanuts and sesame oil and serve with steamed rice.
• •Vegetarian Kung Pao: Substitute cubes of tofu for the chicken and eliminate the cornstarch from the marinade. Deep-fry the tofu first if you like.
• •Substitute 2 teaspoons chile flakes or 2 teaspoons hot bean paste for the whole chili peppers.
• •Stir in 1/4 cup chopped garlic chives after you stir-fry the chicken but before you add the sauce. Stir fry another 1-2 minutes, then add the sauce.
• •Vegetables can be substituted for some of the chicken. Try cubed onions, bell peppers or celery.
• •Red wine vinegar or balsamic vinegar are acceptables substitutes if you can't find brown Chinese vinegar.

Steps:

• Blanch almonds, then peel the skins off.
• Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
• Add onion and chicken, cook about 4 minute stirring occasionally.
• Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
• Cover wok and stir every two min for about 4-6 min.
• Then add Corn starch mixture and allow to thicken in the wok.
• Add almonds and serve.

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.