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菜谱一：Fish-Flavored Shredded Pork鱼香肉丝Ingredients 材料:150 g Pork, shredded 150克肉30 g Black fungus, soaked 30克水发黑木耳20 g Bell pepper, shredded 20克青椒丝30 g Carrot, shredded30克胡萝卜丝2 tbsp Salad oil 2大勺沙拉油1 stalk Green onion, shredded 1支青葱，切丝2 cloves Garlic 2瓣蒜10 g Pickled chilli 10克泡椒10 g Ginger 10克姜Marinade:腌料：1/4 tsp Chicken powder 1/4小勺鸡精1/2 tsp Cornstarch 1/2小勺玉米淀粉1/3 tsp Salad oil1/3小勺沙拉油Sauce:酱汁：1 tsp Salt1小勺食盐1/2 tsp Chicken powder1/2小勺鸡精1 tsp Sugar1小勺白砂糖1 tsp Vinegar1小勺陈醋1 tsp Light soya sauce1小勺生抽1 tbsp Starchy solution1大勺水淀粉Method做法：1.Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl andsetaside.1.肉丝加入腌料静置15分钟。
把酱汁原料混合备用。
2.Soak the black fungus and shred thinly. Finely chop ginger,onion and pickled chilli.2.黑木耳用清水泡好后切成丝。
姜蒜和泡辣椒剁成末。
3.Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragr ant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.3. 炒锅中放适量油把肉丝炒至快熟，加入姜蒜末和泡椒末炒香。
英文菜谱白切鸡和宫保鸡丁的做法Blanched chickenRinse the chicken under cold running water and pat dry. Trim any extra fat.In a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, Shaoshing wine, and sea salt. Bring to a boil.Simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes.Turn the heat off, cover, and let the chicken sit in the stock for 4 - 5 hours. Serves 4. Cut up the chicken. Serve with red vinegar, such as Pun Chun.*Shaoshing wine is Chinese rice wine. If not available, pale dry sherry (not cooking sherry) can be substituted.This recipe was submitted by Levi. Do you have a favorite Chinese recipe you'd like to share with others? Just submit your recipe using this handy submission form and I will add it to my Recipe File.Fried diced Chicken 宫保鸡丁Ingredients:3/4 lb. chicken, boned and skinned2 tbsps. oyster sauce2 1/2 tbsps. cooking oil8 small dried red chilies4 tsps. minced garlic2 stalks celery, diced1/2 red bell pepper, cut into 1?inch squares1 can (8 oz.) bamboo shoots, sliced and drained2 tsp. cornstarch dissolved in 1 tablespoon water1 tsp. cornstarch1/3 cup roasted peanutsSauce:3 tbsps. Chinese rice wine or dry sherry1/4 cup Chinese black vinegar or balsamic vinegar1/4 cup chicken broth1 tbsp. soy sauce2 tbsps. hoisin sauce2 tsp. sesame oil2 tsps. chili garlic sauce2 tsps. sugarDirections:Cut chicken into 1?inch pieces. Marinade chicken with oyster sauce in a bowl and le t stand for 10 minutes.Combine sauce ingredients in a bowl.Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.。
