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Recipes for Joyce Chen Cookware

Recipes for Joyce Chen Cookware
Joyce Chen Cookware ad IdeasEtcetera.com
are pleased to present you with these recipes

Fried Rice, Contonese Style

Serves 3 to 5

    The Market
    2 or 3 eggs
    2 tsp salt
    ½ tsp dry sherry
    2 Tbs onion – minced
    5 Tbs cooking oil
    4 cups cooked rice
    1tsp Chinese brown gravy syrup or ½ tsp Kitchen Bouquet or Gravy Master
    1 cup bean sprouts pr the shredded thick part of lettuce as a substitute

    1. Beat eggs with salt and sherry

    2. Heat oil in Joyce Chen Stir Fry Pan or Wok over medium high. Stir in minced onion and then the egg mixture. Scramble and break into small pieces until quite dry. Add rice, brown syrup, nd bean sprouts. Stir constantly until the ingredients are well blended and thoroughly heated about 8 to 10 minutes.

    3. One-half cup diced or shredded cooked meat such as pork, hamm, chicken, shrimp or beef may be added with the rice, if desired.

For lighter, fluffier fried rice use day old, cooked long grain white rice. Fried rice is the way Chinese use leftover rice. Never use soy sauce as it tends to make rice too soft.

Chicken with Green Peppers

Serves 4 to 6

    The Market
    2 cups pf chicken breast, boned and diced
    3 tsp corn starch
    1 tsp dry sherry
    2 tsp salt
    1 clove garlic peeled and crushed
    ½ cup bamboo shoots diced
    ½ cup water chestnuts diced
    2 medium green peppers diced, rinse before cutting

    1. Bone and skin chicken and remove all tendons and gristle. Then dice the meat

    2. Mix chicken meat with 1 tsp corn starch, sherry and salt. Set aside.

    3. Make mixture of remaining 2 tsp corn starch in 5 Tbs cold water and set aside also.

    4. Heat oil in Joyce Chen Stir Fry Pan or Wok over medium high heat. Add garlic, then stir in mixed chicken meat. Stir constantly until almost done, about 2 minutes. A stiff spatula makes a good stirring tool as the chicken meat tends to stick to the pan. Add water chestnuts and bamboo shoots, stirring for 1 minute, then mix in green pepper thoroughly. Put in well stirred corn starch mixture stirring for a few seconds until gravy thickiens. Remove from heat and serve immediately.

Beef with Pea Pods

Serves 4 to 6

    The Market
    2 cups pf chicken breast, boned and diced
    3 tsp corn starch
    1 tsp dry sherry
    2 tsp salt
    1 clove garlic peeled and crushed
    ½ cup bamboo shoots diced
    ½ cup water chestnuts diced
    2 medium green peppers diced, rinse before cutting

    1. Bone and skin chicken and remove all tendons and gristle. Then dice the meat

    2. Mix chicken meat with 1 tsp corn starch, sherry and salt. Set aside.

    3. Make mixture of remaining 2 tsp corn starch in 5 Tbs cold water and set aside also.

    4. Heat oil in Joyce Chen Stir Fry Pan or Wok over medium high heat. Add garlic, then stir in mixed chicken meat. Stir constantly until almost done, about 2 minutes. A stiff spatula makes a good stirring tool as the chicken meat tends to stick to the pan. Add water chestnuts and bamboo shoots, stirring for 1 minute, then mix in green pepper thoroughly. Put in well stirred corn starch mixture stirring for a few seconds until gravy thickiens. Remove from heat and serve immediately.

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