Menu 8-11

1. Szechwan Shrimp
2. Asian Beef with Snow Peas
3. Sweet and Sour chicken
4. Ginger Veggie Stir-Fry
5. Caramel Chicken
6. Beef Teriyaki
7. Sirloin Steak with Garlic Butter
8. Yaki Udon
9. Grill Chicken

FRIED

- FRENCH FRIES
- ONION RING
- CHICKEN KARAGE
Szechwan Shrimp
Ingredients

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• ½ teaspoon crushed red pepper
• ¼ teaspoon ground ginger
• 1 tablespoon vegetable oil
• ¼ cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions

1. Stir together water, ketchup, soy sauce, corn-starch, honey, crushed

red pepper, and ground ginger in a small bowl until combined. Set
aside.
2. Heat oil in a large skillet over medium-high heat. Cook and stir green
onions and garlic in hot oil until fragrant, about 30 seconds. Stir in
cooked shrimp; toss to coat with oil. Pour in ketchup mixture. Cook
and stir until sauce is bubbly and thickened.
Asian Beef with Snow Peas
Ingredients

• 3 tablespoons soy sauce

• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• ½ teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and
cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and
garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until
evenly browned. Add the snow peas and stir-fry for an additional 3
minutes. Add the soy sauce mixture, bring to a boil, stirring
constantly. Lower heat and simmer until the sauce is thick and
smooth. Serve immediately.
Sweet and Sour chicken
Ingredients

• 1 pound chicken, cut into 1 inch cubes

Marinade:

• 1 teaspoon soy sauce

• 1 teaspoon salt
• ¼ teaspoon white sugar
• 1 egg white
• 2 green onions, chopped

Frying:

• 1 quart vegetable oil for frying

• ½ cup cornstarch

Stir-Fried Vegetables:

• 1 tablespoon vegetable oil

• 3 stalks celery, cut into 1/2 inch pieces
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into wedges
• 1 pinch white sugar, or to taste
• salt to taste
• 1 ¼ cups water, divided
• ¾ cup white sugar
• ⅓ cup apple cider vinegar
• ¼ cup ketchup
• ½ teaspoon soy sauce
• ¼ teaspoon salt
• 1 (8 ounce) can pineapple chunks, undrained
• 2 tablespoons cornstarch
Directions

1. Place cubed chicken in a medium bowl and season with soy sauce,
salt, and sugar for marinade. Add egg white and green onions and
mix until well-combined. Cover and place in the refrigerator for at
least 1 hour.
2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy
saucepan or deep fryer.
3. Coat chicken with corn-starch and fry in hot oil until evenly browned,
about 10 minutes. Drain on paper towels and set aside.
4. Heat oil for vegetables in a wok over medium heat. Stir in celery, bell
pepper, and onion; cook until tender, about 5 minutes. Season with
pinch of sugar and salt. Remove from heat and set aside.
5. Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy
sauce, and salt in a large saucepan; bring to a boil over high heat.
6. Stir in cooked chicken, celery mixture, and pineapple chunks with
juice. Return to a boil, then mix in remaining1/4 cup water and corn-
starch. Cook until thickened and warmed through, about 2 minutes.
Ginger Veggie Stir-Fry
Ingredients

• 4 tablespoons vegetable oil, divided

• 2 teaspoons chopped fresh ginger root, divided
• 1 ½ cloves garlic, crushed
• 1 tablespoon cornstarch
• 1 small head broccoli, cut into florets
• ¾ cup julienned carrots
• ½ cup snow peas
• ½ cup halved green beans
• 2 ½ tablespoons water
• 2 tablespoons soy sauce
• ¼ cup chopped onion
• ½ tablespoon salt

Directions

1. Gather all ingredients.

2. Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and
cornstarch in a large bowl; mix until cornstarch is dissolved.
3. Add broccoli, carrots, snow peas, and green beans; toss lightly to
coat.
4. Heat remaining 2 tablespoons vegetable oil in a large skillet or wok
over medium heat. Add vegetable mixture and cook for 2 minutes,
stirring constantly to prevent burning.
5. Stir in water and soy sauce; add onion, salt, and remaining 1
teaspoon ginger. Cook and stir until vegetables are tender but crisp.
Caramel Chicken
Ingredients

• ¾ cup dark brown sugar

• ⅓ cup cold water
• ⅓ cup fish sauce
• ⅓ cup rice vinegar
• 1 tablespoon soy sauce
• 4 cloves garlic, crushed
• 1 tablespoon fresh grated ginger
• 1 teaspoon vegetable oil
• 8 boneless, skinless chicken thighs, quartered
• ½ cup roasted peanuts
• 2 fresh jalapeno peppers, seeded and sliced
• 1 bunch green onions, chopped
• fresh cilantro sprigs, for garnish

Directions

1. Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic,
and ginger in a bowl until brown sugar is completely dissolved, about
1 minute. Set aside.
2. Heat oil over high heat in a skillet. Stir in chicken.
3. Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir
until the brown sugar mixture has a syrup-like consistency, 6 to 7
minutes.
4. Pour in the remaining brown sugar mixture; cook until chicken is
tender and no longer pink inside, about 5 minutes.
5. Stir in in peanuts, jalapenos and green onion; cook until warmed
through, 2 to 3 minutes.
6. Garnish with cilantro and serve.
Beef Teriyaki
Ingredients

• 1 ⅔ cups water
• 1 ½ cups uncooked glutinous white rice
• 1 (14 ounce) can beef broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• ¼ teaspoon garlic powder
• 1 pound boneless beef sirloin steak, cut into thin strips
• 4 cups fresh broccoli florets

Directions

1. Bring water and rice to a boil in a saucepan over medium-high heat.

Reduce the heat to medium-low, cover, and simmer until rice is
tender and liquid has been absorbed, about 20 minutes.
2. When the rice is almost finished, whisk broth, cornstarch, soy sauce,
brown sugar, and garlic powder together in a bowl until thoroughly
combined.
3. Heat a large skillet or wok over medium-high heat. Add beef and
cook until browned and juices have evaporated, 3 to 4 minutes. Stir
in broccoli and cornstarch mixture; bring to a boil, then cook until
mixture thickens.
Sirloin Steak with Garlic Butter
Ingredients

• ½ cup butter
• 4 cloves garlic, minced
• 2 teaspoons garlic powder
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

Directions

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Melt butter in a small saucepan over medium-low heat; stir in minced
garlic and garlic powder. Set aside.
3. Season both sides of each steak with salt and pepper.
4. Place steaks on preheated grill and cook 4 to 5 minutes per side. An
instant-read thermometer inserted into the center should read 140
degrees F (60 degrees C) for medium doneness.
5. Transfer steaks to warmed plates; brush the tops liberally with garlic
butter and allow to rest for 2 to 3 minutes before serving.
Yaki Udon
Ingredients

• ¼ cup oyster sauce

• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon packed light brown sugar
• 1 medium garlic, grated
• 1 medium (5-oz.) bunch scallions
• 2 tablespoons canola oil
• 12 ounces sliced mixed wild mushrooms
• 2 medium heads baby bok choy, thinly sliced
• 1 (10 ounce) package carrots, cut into match-stick size pieces
• ½ cup water, divided
• 1 (14 ounce) package pre-cooked udon noodles (such as KA-ME)
• Optional garnishes: thinly sliced nori, cilantro, lime wedges, furikake
seasoning

Directions

1. Whisk together oyster sauce, soy sauce, mirin, rice vinegar,

Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small
bowl; set aside. Remove root ends from scallions and discard. Chop
whites and light greens into 2-inch pieces and quarter pieces
lengthwise; set aside. Thinly slice remaining dark greens of scallions
and reserve for garnish.
2. Heat oil in a large skillet or wok over medium-high heat. Add
mushrooms in a single layer and cook, undisturbed, until browned on
first side, about 3 minutes. Stir and continue to cook, stirring
occasionally, until mushrooms are tender and golden brown on both
sides, about 4 more minutes. Add bok choy, carrots, sliced whites
and light greens of scallions, and 1/4 cup water to pan with
mushrooms. Cook, stirring occasionally, until vegetables are just
tender, about 3 minutes.
3. Add udon noodles and remaining 1/4 cup water and cook, gently
separating noodles with tongs or spoon. Add reserved oyster sauce
mixture and cook, stirring constantly, until noodles and vegetables
are well-coated, about 1 minute. Divide among serving bowls.
Grill Chicken
Need:

• 4 chicken breast halves (boneless or bone-in)

• 1 16 oz. bottle Italian-style salad dressing
• ¼ teaspoon lemon pepper seasoning
• Salt to taste
• Wax paper
• Meat tenderizer or rolling pin
• Paper towels
• Shallow bowl
• Grill (charcoal or gas will work)
• Cooking oil

Instructions:

1. Pound chicken. The key to a great grilled chicken breast is in the

prep. Place the chicken breasts between two pieces of wax paper.
Use the flat side of a meat mallet or rolling pin to pound the meat.
Don't completely destroy it, but do flatten it slightly so that it cooks
more evenly.
2. Marinate. For this tutorial, we're going to be using a simple marinade
based on recipe use any chicken marinade you'd like. Pat the
chicken dry with a paper towel, and place in a shallow bowl. Pour the
salad dressing over the chicken. Cover and refrigerate for at least
three hours. Once you're done marinating, remove chicken from the
fridge and season with lemon pepper and salt to taste. Allow the
chicken to sit out for 15 to 30 minutes so that it starts to come to
room temperature.
3. Prep grill. Go ahead and start grill prep while your chicken is
finishing up marinating. Dampen a paper towel with cooking oil and
use a pair of tongs to run it over a clean grill rack, coating the rack
with oil. Heat the grill on medium-high heat.
4. Grill. Place the chicken on the grill and cover. Cook for seven to
eight minutes per side (15 minutes per side if bone-in), or until the
internal temperature reaches 165 degrees F.
5. Let it rest. Don't carve your chicken just yet! Remove it from the grill
and cover it with foil. Let it rest for five to 10 minutes, so that the
juices have time to distribute throughout the meat. Otherwise, they'll
end up all over your cutting board or plate.