Stir Fry Sauces – Orange Pepper Sauce – spicy!

Ingredients

  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, chopped
  • 1/2 teaspoon of sichuan peppercorns
  • 2 tablespoons soy sauce
  • 2/3 cup orange juice
  • 2 tablespoons cornstarch
  • 4 tablespoons water

Directions

  1. Stir fry the ginger, peppercorns, and garlic in 1 tablespoon of hot oil for a minute to release the flavors. Add the soy sauce and orange juice and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Combine the cornstarch and water and add to the sauce, stirring until the sauce is thick and bubbly.

Stir Fry Sauces – Lobster Sauce – not really made from lobsters!

Ingredients

  • 4 to 8 scallions, chopped
  • 2 large garlic cloves, minced
  • 2 cups chicken stock
  • 4 tablespoons white wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup water
  • 4 egg whites beaten with 1/4 cup of water

Directions

  1. Combine chicken stock, white wine, soy sauce, and sugar. In a small bowl, dissolve the cornstarch with the 1/4 cup of water. In another small bowl, whisk the egg whites into 1/4 cup water. Set everything aside.
  2. Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture, bring it to a boil for 1 minute. Add the cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around – do not overstir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it’s ready.

Stir Fry Sauces – Basic White Sauce

Ingredients

  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, chopped
  • 2 tablespoons soy sauce
  • 3/4 cup chicken or vegetable stock
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions

  1. In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Add the soy sauce and the stock and bring to a boil, reduce heat to medium and simmer for 5 minutes. Combine the cornstarch with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly.

Stir Fry Sauces – Basic Brown Sauce

Ingredients

  • 2/3 cup soy sauce
  • 1/2 cup beef broth
  • 1/3 cup rice wine
  • 3 1/2 tablespoons sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 1/4 cup water

Directions

  1. Heat a wok over high heat; add 1 tablespoon cooking oil, swirling to coat. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add all remaining ingredients except the cornstarch and water, bring to a boil. Reduce heat to medium and cook for a minute or two. Mix the cornstarch with water, and add to the sauce, stirring until it bubbles and thickens.

Spicy Chicken Thai soup

“A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles.” from www.allrecipes.com

Ingredients

large pot

  • 5 cups chicken broth
  • 1 cup white wine
  • 1 cup water
  • 1 onion, chopped
  • 3 green onions, chopped
  • 3 cloves garlic, chopped
  • 4 large carrots, cut into 1 inch pieces
  • 4 large stalks celery, cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon curry powder
  • 1/2 tablespoon dried sage
  • 1/2 tablespoon poultry seasoning
  • 1/2 tablespoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2 tablespoons vegetable oil
  • 3 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 fresh red chile pepper, seeded and chopped
  • 1/2 (12 ounce) package dried rice noodles

Directions

  1. In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
  2. In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
  3. Cook soup 8 hours on low or 5 hours on high.
  4. About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.