From The Orient

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Vietnamese Spiced Pork
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This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside.

Cuisine: Vietnamese
Prep Time: 20 Minutes plus 1 Hour Marinating Time
Cooking Time: 15 Minutes
Yield: 4 Servings
Source: EthnicGrocer

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Ingredients:


1 pound(s) Pork tenderloin
Marinade:
1/2 teaspoon(s) Cinnamon, ground
1/2 teaspoon(s) Anise, freshly ground
1 tablespoon(s) Ginger, chopped
1 tablespoon(s) Sugar
1/2 teaspoon(s) Garlic, chopped
Accompaniments:
Lettuce leaves
Mint leaves
Cilantro leaves
1 cup(s) Vermicelli noodles, cooked



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Instructions:

Cut pork into 8 to 10 strips.
Combine marinade ingredients. Add meat and marinate meat for 1 hour.
Grill or broil pork until done, about 10-15.
Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter. To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

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Kung Pao Chicken


Ingredients:

1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
1 tablespoon dry sherry or rice wine
2 teaspoons soy sauce
3 medium garlic cloves, pressed through garlic press or minced (about 1 tablespoon)
1 piece (1/2-inch) fresh ginger, peeled and minced (about 2 teaspoons)
3 tablespoons peanut or vegetable oil
1/2 cup roasted unsalted peanuts
6 small whole dried red chilies (each about 1 1/2 to 2 inches long)
3 chilies roughly crumbled, or 1 teaspoon dried red pepper flakes
3/4 cup canned low-sodium chicken broth
2 teaspoons black rice vinegar or plain rice vinegar
2 teaspoons Asian sesame oil
1 tablespoon oyster-flavored sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons cornstarch
1 medium red bell pepper, cut into 1/2-inch dice
3 medium scallions, sliced thin

Instructions:

Toss chicken with sherry and soy sauce in medium bowl and let marinate while preparing other ingredients, at least 10 minutes.
Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside.
Combine peanuts and chilies in small bowl; set aside.
Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chilies into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chilies to bowl; set aside.
Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined.
Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chilies; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds.
Stir in scallions and serve.

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Having trouble finding a suitable replacement for the Chinese peppers in this recipe ... Scotch Bonnets do the trick. Do not to chop them up, leave them whole and do not eat the peppers. I recommend using the hottest peppers you can handle. But be careful.


Mongolian Beef Recipe

Ingredients:
1 pound lean beef (I used sirloin steak, venison works well also)
Soy sauce
1/2 teaspoon salt
1 tablespoon sweet white wine
5 Chinese red peppers
Oil
1 pound of green onions
1 tablespoon sesame oil
3 tablespoons sliced garlic


Directions:
-Slice beef very thin. (Meat will slice easily if partially frozen.) Place in bowl and add 1 tablespoon soy sauce, salt, wine, Chinese red peppers, and 2 tablespoons oil.

-Cut green onions lengthwise, then in diagonal strips. Mix 1 tablespoon soy sauce and sesame oil in small bowl. Heat 1/3 cup oil in frying pan or wok until very hot. Add garlic and cook 3 seconds. Add beef and stir-fry over high heat 10 seconds. Add onion and sesame oil mixture and continue to stir-fry until thoroughly heated.

-Serve at once.

-Makes 6 to 8 servings

Be careful this can be hot!

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Recipe Name: SZECHWAN ORIENTAL SHRIMP
Category: 0riental
Serves: 4

1 Pack (8 ounce) frozen cooked shrimp
1 tb cornstarch
1/2 Cup mild, medium, or hot salsa
1/4 Cup honey
2 tb soy sauce
2 tb Dijon mustard
2 tb chunky peanut butter
1/4 ts ground ginger
1 can (15 ounce) baby corn, rinsed well and
-- draned
4 1/2 Ounces shiitake mushrooms
1 Cup snow pea pods


Combine cornstarch, salsa, honey, soy, mustard, peanut
butter and ginger in a crockpot. Gently stir in the corn,
mushrooms and snow pea pods. Cook on high 1 hour. Then, add
frozen shrimp. Cook on high 1 more hour.

Serve over rice.


Source :

http://crockpot.cdkitchen.com/recipes/recs...rimp57295.shtml
Prep/CookTime : 1-2 hrs
Difficulty : 3