CAULIFLOWER AND GREEN PEAS
American cauliflower may be just an adopted child of the Chinese cuisine, but it's as well-favored as any Chinese vegetable in this ch'ao cooked dish. Serves 4.
1 medium head cauliflower
1 clove garlic
1 pound very young green peas (or 10 ounces frozen, thawed and drained)
2 slices green ginger root(or candied ginger washed almost free of sugar)
1 large onion, sliced
2 tablespoons peanut oil
3 tablespoons chicken stock or consomme
1 1/2 teaspoons salt
Pepper to taste
1 clove garlic
1 pound very young green peas (or 10 ounces frozen, thawed and drained)
2 slices green ginger root(or candied ginger washed almost free of sugar)
1 large onion, sliced
2 tablespoons peanut oil
3 tablespoons chicken stock or consomme
1 1/2 teaspoons salt
Pepper to taste
Using only floweriness pull cauliflower apart to make small, uniform pieces. Crush garlic with one whacking pound from your cleaver. Shell peas and set aside. (If not young peas, frozen are better.) Slice ginger root and onion, putting in separate piles.
Heat oil; add -garlic and ginger root; put in cauliflower and stir-fry about 2 minutes. Reduce heat, then add
onion and lightly saute. Add chicken stock, salt, and pepper. Cover and cook 5 minutes, then add peas. Cover again and cook until all vegetables are tender but crisp. Remove garlic and ginger and serve vegetables hot.
onion and lightly saute. Add chicken stock, salt, and pepper. Cover and cook 5 minutes, then add peas. Cover again and cook until all vegetables are tender but crisp. Remove garlic and ginger and serve vegetables hot.
SWEET-AND-SOUR CARROTS
The worst carrot-haters you know will come back for more of these! Slice them the oblique way. Serves 4.
The worst carrot-haters you know will come back for more of these! Slice them the oblique way. Serves 4.
1 bunch small carrots
1 clove garlic
2 slices fresh ginger root
2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white vinegar
1 cup water
1 tablespoon peanut oil
1 teaspoon salt
1 clove garlic
2 slices fresh ginger root
2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white vinegar
1 cup water
1 tablespoon peanut oil
1 teaspoon salt
Scrub and slice (don't peel) carrots. Pound garlic with flat side of cleaver. Cut off 2 thin slices from ginger
root. Blend cornstarch with sugar, vinegar, and 1/4 cup water.
root. Blend cornstarch with sugar, vinegar, and 1/4 cup water.
Heat oil; toss in ginger and mashed garlic, and cook until they stop sizzling. Remove; put in carrots and stir-fry for 2 minutes. Add salt and 1/2 cup of water; cover and cook until tender-3 or 4 minutes for small carrots.
Reduce heat and add 1/4 cup of water; then make a well at center of pan. Stir cornstarch mixture into the well, adding gradually until it begins to thicken. Then increase heat and stir the carrots with the thickening until you have a translucent sauce. Serve hot.
Article Source: http://EzineArticles.com/?expert=Priscilla_Yao
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