Top Chinese Recipes

Chinese Tuna Steaks On The Grill

1 tuna steak

1 t salt

1 t finely ginger root,Chopped

1/4 t white pepper

1 t cornstarch

2 T salted black beans

4 green onions with tops

2 t green chilies

1 T cornstarch

1 T water

1 t sugar

2 T peanut oil

1 T peanut oil

2 t garlic,Finely Minced

1 c chicken broth (or fish stock) 1 spinach (or red-leaf -lettuce) Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides offish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes.
Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar.
[If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals otherwise fry in wok]
Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch / sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

 

 

Unusual Chinese Grilled Shortribs

Yield: 4 Servings

4 large,meaty shortribs

4 1/2 T peanut butter

2 1/4 T curry powder

1/2 T black pepper (fresh),Cracked

1/2 fresh ginger root

10 green onions

1/3 c oriental sesame oil,Toasted

4 T brown sugar

3/4 c soy sauce

1/2 c rice sherry wine

2 large garlic cloves (minced)
Make shortribs into short, flat strips. Begin by placing rib fatside-up on cutting board and cut 1/4″ high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4″ layers until the rib is completely layered and is now one long strip.
Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs.