By Kate Stone
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Additional resources for ABC Train
Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Serve while hot. Fried Rice 38 46 Fried Won Tons 1 lb. Won ton skins 1/2 lb. Fresh ground pork 1/2 lb. Fresh prawns 4 Dried mushrooms, soaked for 2 hours 8 Water chestnuts, finely chopped 2 Stalks green onions, finely chopped 2 small Eggs, beaten 1/4 ts Pepper 1 1/2 ts Salt Yield: About 60 to 70. Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. WRAPPING: Place won ton squares on working surface so corners face up, down, left and right.
Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes. 5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Hunan Beef 51 59 Hunan Shrimp 3 to 4 cups peanut oil 1 1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours 1/2 cup onions diced into 1/4−inch pieces 2 Tbsp finely chopped fresh ginger 1 garlic clove minced For a sauce, combine in a bowl and mix well: 1 1/2 Tbsp oyster sauce 3 tsp sugar 4 Tbsp tomato catsup 1/2 tsp salt Pinch of white pepper 2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil] or substitute 2 tsp.