Chicken Egg Rolls & Beef with Broccoli

Beef with Broccoli

recipe from: http://www.cookingchanneltv.com/recipes/ching-he-huang/beef-with-broccoli-recipe/index.html

Ingredients

1 tablespoon peanut oil

2 cloves garlic, finely chopped

1 tablespoon Sichuan peppercorns

1 pound beef sirloin, sliced to 1/2-inch-thick strips

4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups)

1 tablespoon Shaohsing rice wine or dry sherry

1 to 2 teaspoons honey

1 to 2 tablespoons light soy

1 teaspoon dark soy

1/4 cup hot vegetable stock

1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water

Directions

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds. Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds. Season the beef and broccoli with the honey, light soy and dark soy. Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.

 

Chicken Egg Rolls

Ingredients

1 tablespoon oil

7 ounces of chicken breast, cut into pea sized pieces

4 shiitake mushrooms, diced very small

1 1/2 tablespoon soy sauce

1 teaspoon finely grated ginger

3 ounces bean sprouts

2 large green onions, diced

1 small carrot, diced

1 tablespoon oyster sauce

Salt & Pepper

Spring Rolls

1 tablespoon cornstartch,  blended with 1 tablespoon hot water

Oil for frying

 

Directions

Heat a wok over high heat, and pour in the groundnut oil. Add the chicken pieces, and reconstituted mushrooms, and stir-fry for 1 to 2 minutes, then season with the soy sauce. Remove the contents from the wok, and set them aside to cool for 10 minutes. Clean the wok. Add the ginger, green onions, carrot to a bowl. Then, add the chicken and mushrooms, the oyster, and soy sauces and stir to mix. Season with sea salt, and black pepper, to taste. Take 2 spring roll wrappers and lay 1 on top of the other Cook's Note: The extra thickness will prevent the skin from breaking. Spoon 2 tablespoons of the filling in the center of the wrapper. Brush each corner with the blended cornstarch slurry. Bring the 2 opposite side corners of the wrapper together and, keeping your finger on those edges, bring the bottom corner up towards the middle, then roll the pastry with the filling towards the top corner. Tuck the top edge in, and seal it with the cornstarch slurry. Repeat until the remaining ingredients are used up. Place the spring rolls in the refrigerator to chill until ready to fry. Heat a wok or heavy-bottomed pan over a high heat, and fill it to a quarter of its depth with enough groundnut oil. Cook's Note: Ensure your wok is stable before deep frying. Deep fry the spring rolls until golden brown, turning frequently, and then transfer them, using a slotted spoon, to drain on an absorbent kitchen towel.