Orange Chicken

Ingredients:

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Preparation: 
Forgot to add I marinate the chicken for 3 or 4 hours is a sweet soy sauce and orange juice mixture

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Spicy Eggplant And Broccoli In Ginger Sauce

Eggplant stir-fried with garlic, chili paste, fresh ginger, yellow onion, broccoli, basil, and bell pepper. Flavored with a wonderful soy sauce and oyster sauce mixture and garnished with cilantro.

Ingredients - 2 pounds Eggplant 3 tbsp. Vegetable Oil 2 tbsp Cornstarch 2 tbsp. minced Garlic 1 tsp. Ground Chili Paste 2 tablespoons minced Fresh Ginger 2 small Yellow Onion, cut into thin wedges 3 cups Broccoli cut into bite-size pieces, blanched, and shocked in ice water 2 tbsp. Soy Sauce 2 tbsp. Oyster Sauce 1/2 cup Water 1 Red Bell Pepper, dice 1 Yellow Bell Pepper, dice 1 Green Bell Pepper, dice 1/4 cup Fresh Basil Leaves, halved 6 Fresh Cilantro Sprigs, for garnish Preparation: 1. Mix water with cornstarch. Set aside. 2. Peel and slice eggplant in half lengthwise. Slice eggplant halves into approximately ¾” slices. 3. Soak eggplant in water to prevent discoloration. 4. Remove eggplant from water. 5. Heat vegetable oil in wok over medium heat. Add garlic, ground chili paste, and fresh ginger to wok. Stir-fry 20 seconds. 6. Add eggplant to wok. Stir-fry 4 minutes. Add onion wedges, broccoli florets, soy sauce, and oyster sauce, reduce heat and stir-fry 3-4 minutes. 7. Stir cornstarch mixture. Add 1 tablespoon at a time and stir to thicken sauce. Stop when sauce coats back of spoon nicely. 8. Add the bell peppers and basil. Remove from heat. 9. Transfer to serving dish and add cilantro.

Cashew Chicken

 Tami and the kids wanted another meal cooked outside on the wok.

Ingredients:

2 lbs boneless & skinless chicken breast (cut into small cubes)
1 cup cashew nuts
1 green bell pepper, (cut into small square pieces)
5 or 6 slices ginger
1 onion (cut into small square pieces)

1 package stir fry vegetables

Marinate:

1 teaspoon baking soda

2 teaspoon corn starch
2 teaspoon rice wine

Sauce:

1 tablespoon shrimp sauce
3 teaspoon soy sauce 

6 tablespoons water
3 dashes white pepper powder
2 teaspoon sugar
2 teaspoon rice wine

3 teaspoon sesame oil
Salt to taste

Method:

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 2 tablespoons of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 2 tablespoons of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs then the vegetables.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice. (I made a nasi goreng (fried rice) to go with it)

Sweet and sour pork

INGREDIENTS:

1/2 lb. pork tenderloin (cut into bite size pieces)
1 green bell pepper (cut into pieces)
1 red bell pepper  (cut into pieces)

1 yellow bell pepper  (cut into pieces)
2 onions (cut into wedges)
1 can pineapple chunks
4 carrot sticks (chopped)

bunch of dried peppers ( I used fresh ones here)

1 can baby corn
1 clove garlic (finely chopped)

1 cup sliced almonds
Oil for frying

MARINATE:

1 teaspoon dark sweet soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine

2 eggs

1 teaspoon plum sauce

1 teaspoon shrimp paste

1 teaspoon hot sauce

FRYING BATTER:

1/2 cup water

1 teaspoon garlic powder

1teaspoon each salt and pepper (I used Tony's)
1 cup. all-purpose flour
2 teaspoons. corn starch
1/2 teaspoon baking soda
5 teaspoon cooking oil
1 small pinch of salt

SWEET AND SOUR SAUCE:

3 tablespoons tomato ketchup
2 teaspoon plum sauce

2 teaspoons dark sweet soy sauce
1 teaspoon Chinese rice vinegar (transparent in color)
1 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon shrimp paste
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

METHOD:

Cut the pork tenderloin into pieces and marinate with the ingredients for 30 to 60 minutes.

Mix the sweet and sour sauce ingredients well and set aside.
Chop vegetables and set aside until ready 

When the pork is well-marinated, transfer the pork pieces into the flour and seasonings and make sure they are well coated. Add the cooking oil into the wok enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up the wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and other vegetables and pineapple pieces. 

Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. 

Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.