A Taste of Beijing. Chicken lo mein. Mu Shu Pork. Peking Duck. Mandarin Pancakes. By Massimo, dom, Isola, omie. Seasoned noodles with chicken

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1 A Taste of Beijing Chicken lo mein Seasoned noodles with chicken Mu Shu Pork Marinated in hoisin sauce Peking Duck Brushed in hoisin sauce topped with green onions Mandarin Pancakes Served with Peking duck and mu she pork Mongolian Ham Served with topping of sherry sauce and rice By Massimo, dom, Isola, omie

2 Mu Shu Pork 2 teaspoons Shao-Hsing rice wine or dry sherry 1 teaspoon sugar 2 teaspoons cornstarch Sauce: 3 tablespoons water 3 tablespoons low-sodium chicken broth 1 tablespoon soy sauce 2 teaspoons Shao-Hsing wine or dry sherry 1/2 teaspoon salt 1/2 teaspoon sesame oil 1 teaspoon cornstarch Other: 4 dried black mushrooms 4 tablespoons dried cloud ears or wood ears 2 tablespoons dried lily buds 1/2 cup canned bamboo shoots 2 green onions 2 slices ginger 2 eggs 1/2 teaspoon salt 6 tablespoons oil for stir-frying, or as needed 1 teaspoon sesame oil Cut the pork into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the pork for 30 minutes. Mix the sauce ingredients, whisking in the cornstarch last. Set aside. Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for approximately 30 minutes. Squeeze out any excess water. Remove the stems from the black mushrooms and the hard tips from the lily buds. Cut into thin strips. Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips. Clean the green onion and cut into thirds. Cut the ginger into thin strips. Lightly beat the eggs with the salt. Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add beaten eggs and scramble until they are quite firm. Remove the eggs from the wok. Clean out the wok. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Stir-fry until the pork changes color and is nearly cooked through. Remove from the wok.

3 Add 2 tablespoons oil. When the oil is hot, add the wood ears, lily buds, and mushrooms. Stir-fry for about 1 minute. Push up to the sides. Give the sauce a quick re- stir and add in the middle of the wok, stirring quickly to thicken. Add the other pork and scrambled egg back into the pan. Stir in the green onion. Mix everything together. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil. To Serve: serve with mandarin crepes and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. *If desired, instead of stir-frying the green onion you can add it to the meat mixture at this point.

4 Peking Duck One 5 to 6 pound duck 8 cups water 1 slice ginger 1 scallion, cut into halves 3 tablespoons honey 1 tablespoon white vinegar 1 tablespoon sherry 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water Scallions for garnish Hang duck in cool, windy place 4 hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry. Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish. The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. Serves 4 to 6.

5 Mandarin Pancakes 2 cups all-purpose flour 3/4 to 1 cup boiling water, as needed 3 tablespoons sesame oil, or as needed In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes. Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick. Use a cookie cutter to cut out 3-inch circles of dough. Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other). Roll out the pancakes to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder. Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Serve immediately. These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.

6 Mongolian Lamb 1 3/4 pounds boneless leg of lamb Marinade: 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry Sauce: 5 teaspoons dark soy sauce 5 teaspoons Chinese rice wine or dry sherry 4 teaspoons sesame oil 1 teaspoon granulated sugar 2 teaspoons rice vinegar Other: 2 cloves garlic 2 green onions (spring onions, scallions) Salt and freshly ground black pepper, to taste 1/4 teaspoon sesame oil Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes. While the lamb is marinating, prepare the sauce and other ingredients. In a small bowl, combine the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the lamb. Stir-fry very briefly, until the lamb changes color (1 to 2 minutes). Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.

7 Chicken Lo Mein 1/2 pound boneless, skinless chicken breast Marinade: 2 teaspoons light soy sauce 1 teaspoon Chinese rice wine or dry sherry 1/4 teaspoon sesame seed oil 1 teaspoon cornstarch Sauce: 3/4 cup chicken broth 2 tablespoons plus 1 teaspoon oyster sauce 3/4 teaspoon sugar Other: 1/2 pound Chinese noodles (thin or thick noodles are fine) 1 cup shredded carrots (about 1 carrot) 1 8-ounce can straw mushrooms 3 tablespoons vegetable or peanut oil for stir-frying, or as needed 1 teaspoon chopped garlic 1/4 teaspoon salt Salt and pepper to taste, if desired 1. Cut the chicken into thin strips about 2 inches long. (It s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes. 2. While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside. Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4-5 minutes for dried noodles. Drain, rinse with cold water, and drain again. 3. Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any tinny taste. Drain thoroughly. 4. Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok. 5. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stirfry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients. 6. Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.

8 Basic Fried Rice 1-2 green onions, as desired 2 large eggs 1 teaspoon salt Pepper to taste 4 tablespoons oil for stir-frying, or as needed 4 cups cold cooked rice 1-2 tablespoons light soy sauce or oyster sauce, as desired Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

9 Fortune Cookies 5XNu88 2 large egg whites 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 tablespoons vegetable oil 8 tablespoons all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 8 tablespoons granulated sugar 3 teaspoons water 1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets. 2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff. 3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture. 4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies. 5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. 6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14-15 minutes). 7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

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