Wok/Chinese Recipes!?

I need good wok/Chinese recipes and any good things to go with it on a good thirty dollar budget! I have a wok, rice maker, grill, oven, and stove, etc! So please give me a good meal either with steak, shrimp, and/or chicken for an affordable price! Thanks!Wok/Chinese Recipes!?
Hung Chong Chinese Chive and Oil Stir-Fry



The first time I seasoned a wok without problems, I used this recipe, which I learned at the Hung Chong wok shop in New York's Chinatown. Make sure the chives are very dry after washing to prevent the oil from spattering. One bunch of scallions cut into 3-inch pieces and 1/2 cup sliced ginger can be substituted for the chives in this recipe. Scallions and ginger are said to remove the wok's metallic taste. Smell the wok after seasoning ? the metal will have a strong fragrance from the aromatics.





1/2 bunch Chinese chives (about 7 ounces)

2 tablespoons peanut oil







Wash the inside and outside of the wok with hot water, using a stainless-steel scrubber and liquid dishwashing soap. Rinse with hot water. Dry the wok with paper towels, and then place over low heat 1 to 2 minutes until the pan is totally dry. Cut the chives into 2-inch pieces.

Open the window and turn the exhaust fan on high. Heat the wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and add the chives. Reduce the heat to medium and stir-fry 5 minutes, pushing the mixture up the sides of the wok to the edge. If the mixture becomes dry, add additional tablespoons of oil. Remove from the heat. Cool. Discard the chives. The wok is seasoned and ready for cooking.



Wash wok with hot water. Dry over low heat, 1 to 2 minutes.

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Spring Rolls



Hot Chinese Mustard Sauce:

4 tablespoons Chinese dry mustard

2 tablespoons water

2 tablespoons rice vinegar

4 tablespoons pickled ginger liquid

1 lemon, juiced

Pinch turmeric

1 tablespoon sugar

1 egg yolk*

1 tablespoon chile oil

1 tablespoon sesame oil

1 cup peanut oil

Aromatics:

1 (2-inch piece) fresh ginger, peeled

3 large cloves garlic

2 green onions

Pinch red pepper flakes

1/2 cup peanut oil

Pinch salt

Pinch black pepper

Pinch sugar

Filling:

1 large onion, julienned

1 medium carrot, julienned

1/4 pound shiitakes, discard stems, julienned

1 large red bell pepper, julienned

1 large yellow bell pepper, julienned

1 small green cabbage, julienned

Peanut oil, for stir-frying

Salt and pepper

1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands

1/4 cup mushroom soy sauce

2 tablespoons chile paste

1 tablespoon sesame oil

1 bunch cilantro leaves, chopped

To form spring rolls:

Spring roll wrappers

1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash

Peanut oil, for deep-frying



Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.

Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside.

Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.

Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.

In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.

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Hong Kong Salmon Cakes with Baby Bok Choy



Salmon Cakes:

1/4 cup peanut oil

2 garlic cloves, minced

1 shallot, minced

1 tablespoon grated fresh ginger

1 to 2 red or green chiles, minced

1 1/2 pounds skinless boneless salmon fillets, cut in small cubes

1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)

2 tablespoons finely chopped fresh cilantro leaves

2 tablespoons mayonnaise

1 lemon, juiced

1 large egg white

Sea salt and freshly ground black pepper

2 tablespoons peanut oils

Bok Choy:

2 tablespoons peanut oil

2-inch piece fresh ginger

2 heads baby bok choy, halved lengthwise

1/4 cup water

3 tablespoons low-sodium soy sauce

1/4 cup oyster sauce

1/2 lemon, juiced

1 tablespoon brown sugar



Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish





To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.

In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.



To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.



Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.

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HOPE THIS HELPS.............ENJOY!!
CHICKEN CHOW MEIN

1/2 C. CHOPPED ONION

1 CAN (4 OZ) MUSHROOMS (DRAIN %26amp; RESERVE LIQUID)

2 TBSP OIL

1 C. CELERY, DIAGONALLY SLICED

1 CAN BEAN SPROUTS, DRAINED

3 TBSP SOY SAUCE

2 TBSP DICED PIMIENTO

1 TBSP SUGAR

1/2 TSP SALT

2 TBSP CORNSTARCH

3 TBSP WATER

1 1/2 CUPS COOKED CHICKEN, DICED

HOT COOKED RICE

1. IN PAN, HEAT OIL, COOK AND STIR ONION AND MUSHROOMS TIL ONION IS TENDER.

ADD ENOUGH WATER TO MUSHROOM BROTH TO MEASURE 1 /12 CUP LIQUID. STIR INTO ONIONS AND MUSHROOMS.

2. ADD CELERY, BEAN SPROUTS, SOY SAUCE, PIMIENTO, SUGAR AND SALT.

3. HEAT TO BOILING; REDUCE HEAT AND SIMMER UNCOVERED 15 MINUTES.

4. BLEND CORNSTARCH AND WATER; STIR INTO VEGETABLE MIXTURE; BOIL AND STIR 1 MINUTE.

5. STIR IN CHICKEN; HEAT THROUGH. SERVE OVER HOT RICE.Wok/Chinese Recipes!?
HONG KONG STEAK



1 1/2 lb. flank steak

1/4 c. water

2 tbsp. soy sauce

1 tsp. vinegar

1 clove garlic, minced

1/2 tsp. dry mustard

1 (8 oz.) can tomato sauce

1/2 c. water chestnuts

1 sliced green pepper

1/4 c. water

1/4 c. cooking oil



Thinly slice partially frozen steak diagonally across grain to 2 1/2-3 inch strips. Combine soy sauce, vinegar, garlic and mustard. Blend thoroughly, pour over steak. Marinate 1 hour.

Combine tomato sauce, water chestnuts, water and green pepper; blend well. Add oil to pan/wok. Preheat at 325 degrees on wok. Stir fry meat until well done in middle. Add sauce mixture and bring to boil without stirring. Cook additional 1 minute. Serve over rice!
Thai Chicken Stir-Fry



3 Tblsp dry sherry

2 Tblsp soy sauce

1 Tblsp fish sauce (optional)

1 Tblsp water

1 tsp cornstarch

陆 tsp crushed red pepper flakes

12 ounces skinless, boneless chicken

1 Tblsp cooking oil

1 tsp grated gingerroot

2 cloves garlic, minced

1 cup bias-sliced carrots

2 cups fresh pea pods (tips and strings off) or one 6-ounce pkg frozen pea pods, thawed

4 green onions, bias-sliced into 1-inch pieces

1/3 cup dry roasted peanuts

Hot cooked rice (optional)



1. For sauce, stir together sherry, soy sauce, water, cornstarch, and red pepper. Set aside.

2. Rinse chicken, pat dry. Cut into 1-inch pieces; set aside.

3. Heat oil in a wok over medium-high heat. Cook garlic and ginger for about 15 seconds when hot. Add carrots and stir-fry for 2 minutes. Add pea pods and green onions and stir-fry 2 or 3 minutes (til crisp-tender). Remove veggies from pan.

4. Add chicken to hot wok and stir-fry 3 or 4 minutes until no longer pink. Push chicken to outside of pan. Stir the sauce and add to the center of the pan. Cook and stir until thickened and bubbly. Return veggies to the pan and add peanuts. Stir to coat1-2 minutes; heat through. Serve over rice.Wok/Chinese Recipes!?
Learn to cook Chinese better than your local takeaway!

Every recipe you find in this eBook is a genuine Chinese recipe. As such you will obviously get the best results if you use genuine Chinese ingredients.

We realise that these can often be hard to find, however dont worry. Most of the ingredients can now be found at your local supermarket. If you cant find the ingredients at your local supermarket, try a specialist Deli or considering asking the supermarket if they would be able to get the product for you.



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