1) Finely chop the onion. Lightly beat the egg (you may add more eggs, it's up to your taste). Chop the chicken (you can replace it with cooked, lean, boneless pork, about 8 ounces). Finely chop or shred 1 small carrot. Chop the green onions.
2) Boil 1 cup of rise in water in proportion 1:4. You will get about 4 cups cooked rice. Don't overboil it.
3) Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
4) Allow wok to cool slightly.
5) Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
6) Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
7) Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
8) Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
9) Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.
If you want to dive in the atmosphere of chinese kitchen, eat the meal with Chinese sticks. Enjoy!
1) In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs (previously beaten); add the chicken (cubed) and toss to coat.
2) If the mixture is too thick, add some vegetable oil to separate the pieces.
3) In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the rice wine, rice vinegar, sugar and soy sauce.
4) First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5) Fry the chicken in small batches, just long enough to cook the chicken through.
6) Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7) Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8) Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9) Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10) The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
11) Serve immediately.
12) Serves 4, along with steamed broccoli and rice.
Note: In order to get the autentic chinese taste, use rice vinegar (1.5 tbsp) and rice wine (2 tbsp). Rise wine is not included in the ingrediet list.
1) Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
2) Mix well and refrigerate this sauce until you're ready to serve.
3) Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
4) Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
5) Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
6) Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
7) When chicken is cool, mince it as the mushrooms and water chestnuts are.
8) With the pan still on high heat, add another tbsp of vegetable oil.
9) Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.
1) Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
2) Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
3) Combine cornstarch and beef broth, whisking until smooth.
4) Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
5) Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
6) Stir in ground beef.
7) Toss with hot cooked pasta, and sprinkle with sliced green onions.
1) Combine chicken (cut into 1 inch pieces) and cornstarch in small bowl.
2) Toss to coat.
3) Heat oil in large non-stick skillet or wok on medium heat.
4) Add chicken.
5) Stir fry 5- 7 minutes or until no longer pink in center.
6) Remove from heat.
7) Add onions (chopped) , garlic (minced cloves), red pepper (1/2 tsp red pepper flakes or ground chili pepper) and ginger (1/2 tsp powdered or you can use fresh grated if preferred) to skillet.
8) Stir fry 15 seconds.
9) Remove from heat.
10) Combine vinegar (rice wine), soy sauce and sugar in small bowl.
11) Stir well.
12) Add to skillet.
13) Return chicken to skillet.
14) Stir until chicken is well coated.
15) Stir in nuts.
16) Heat thoroughly, stirring occasionally.
17) Boil 1 cup preboiled rice according to the instructios given on the package. In order to receive 4 cups cooked rice, you will need 1 cup dry rice. Boiling proportion usually is 1 cup rice : 4 cups water.
18) Serve chicken over hot rice.
1) Melt 1 tablespoon butter in skillet or wok.
2) Scramble eggs in butter, breaking up the cooked eggs into small pieces. Set aside.
3) Melt 1 tablespoon butter in skillet or wok.
4) Saute onions and/or green peppers in butter for 3 minutes.
5) Boil 1 cup rice, according to package instructions. The proportion is usually 1 cup rice : 4 cups water.
6) Combine eggs, onions, rice, and meat.
7) Stir in soy sauce until color of rice is uniform.
8) Stir in peas.
9) Heat only until warm.