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.

Shrimp Scampi

Ingredients

  • 1/4 cup butter
  • 3 cloves garlic chopped
  • 3 whoe scallions
  • 1/4 cup chopped parsley
  • equal parts vodka and white wine or dry vermouth
  • salt
  • pepper
  • 1/2 tsp paprika
  • dab or oregano
  • 1 lb raw shrimp, cleaned and shelled.

Directions

  1. saute garlic and scallions in butter, do not brown. Add vodka and wine to taste and spices. Cook slowly. Add shrimp and cook till colour changes.
  2. Arrange in baking dish or pie plate, sprinkle with Italian crumbs and put under broiler till slightly brown