CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
MANDARIN BEEF BUNS
I've done a few variations since first making these.... cheeseburger, BBQ chicken, pizza, ham & cheese, taco and I even did a spaghetti one. (Ever since I was a kid, I've taken bread, piled my spaghetti on it & folded it in half to make a sandwich!) MAKE-AHEAD TIP: Prepare and cook buns as directed. Cool for 30 minutes; wrap...
Provided by S I
Categories Other Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
- 2. Meanwhile, prepare the hot roll mix according to package directions. Divide the dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
- 3. For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
- 4. Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375°F. oven about 15 minutes or until golden.
MANDARIN BEEF STIR-FRY
This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. "The crispy veggies contrast nicely with the tender beef and juicy oranges," she informs. "Even the most finicky eaters in our family can't resist it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts : Fat 7 g fat (1 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 982 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 2 g fiber, Protein 22 g protein.
MANDARIN BEEF
Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.
Provided by cookiedog
Categories Peppers
Time 28m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
- Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
- Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.
Nutrition Facts : Calories 1308.8, Fat 129.3, SaturatedFat 20.8, Cholesterol 79.6, Sodium 811.3, Carbohydrate 17.1, Fiber 1.8, Sugar 8.5, Protein 23.8
MANDARIN BEEF STIR-FRY
A very good Asian dish, another favorite in our house, this dish is great made with chicken strips also.
Provided by Kittencalrecipezazz
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine, the first five ingredients; remove half, set aside.
- Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes.
- In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm.
- Drain, and discard the marinade.
- In the same skillet, stir-fry the beef, until no longer pink.
- Add the reserved veggies.
- Combine the cornstarch and reserved marinade until smooth; add to skillet.
- Bring to boil; cook and stir for 2 mins, or until thickened.
- Serve over rice.
Nutrition Facts : Calories 940.8, Fat 87.7, SaturatedFat 34.4, Cholesterol 112.4, Sodium 2130.1, Carbohydrate 22.6, Fiber 3, Sugar 10.9, Protein 16.2
MANDARIN BEEF
This is an easy beef and bell pepper dish that tastes like Chinese Restaurant faire. I got this out of a cookbook that was so worn from use, that it fell apart. I serve this with steamed rice and homemade wonton soup. I never have any leftovers.
Provided by Dorichan
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Thinly slice beef. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in bowl. Cover and refrigerate 30 minutes. Cut green onions into 2-inch pieces. Cut green pepper into 1/8-inch strips.
- Heat wok or skillet over high heat. Add 2 tablespoons vegetable oil. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes. Add green pepper, carrot and chili paste; stir-fry 1 minute. Stir in green onions and 1 tablespoon soy sauce; cook and stir 30 seconds.
Nutrition Facts : Calories 1184.3, Fat 121.1, SaturatedFat 46.4, Cholesterol 149.8, Sodium 1287.1, Carbohydrate 9.7, Fiber 2.2, Sugar 3.9, Protein 14.3
MANDARIN BEEF
Number Of Ingredients 15
Steps:
- Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut lengthwise into thin strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes.Cut green onions diagonally into 2-inch pieces. Cut bell pepper into 1/8-inch strips. Heat wok until very hot. Add 1/4 cup vegetable oil tilt wok to coat side. Add beef, gingerroot and garlic stir-fry 3 minutes or until beef is brown. Add bell pepper, carrot and chili paste stir-fry 1 minute. Stir in green onions and 1 tablespoon dark soy sauce Stir-fry 30 seconds. 4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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