Muchas, Gemini... and a few I found, too...

[Guest guest]

Found these online, they look good, so I thought I would share:

 

 

 

4 1/4-inch thick slices ginger

2 small hot dried chiles

2 cloves garlic, peeled

zest of 1 orange, removed with a peeler or knife

1 cinnamon stick

1 star anise pod

1 t. whole allspice

1 t. coriander seed

1 Quart olive oil

 

 

 

In a quart-size glass bottle or jar, place all of the ingredients except

for the oil. Drizzle the oil over the top of the mixture, and make sure

that everything is thoroughly immersed in the oil. Cover and set aside

for 2 weeks. Strain the mixture through a coffee filter. Transfer the

flavored oil to another bottle or several bottles. Label and date the

bottle or bottles. Store in the refrigerator to prevent it from going

rancid. Use this oil for stir-fries, grains, noodles, salads, and dressings.

 

Yield: 1 Quart

 

Chinese Stir-Fry Oil Recipe

 

Makes 2 cups

 

 

With this piquant oil in your cupboard, you can be an instant Chinese

cook for any emergency meal. All you need are chopped fresh vegetables

of your choice and steamed rice.

 

RECIPE INGREDIENTS

 

2 cups peanut oil

<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr & Item=Peanut+oil>

 

8 slices fresh ginger

<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr & Item=Ginger>

 

5 cloves garlic

<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr & Item=Garlic>

 

5-6 green onions

<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr & Item=Green+onions>,

trimmed of roots and 2 inches of green tops

 

 

 

RECIPE METHOD

 

Heat the oil slowly in a heavy skillet. Crush the ginger and garlic with

the wide blade of a cleaver or knife and add to the warm oil. Add the

green onions. Heat slowly for 8 minutes, or until the onions become

translucent.

 

Let the oil cool and then strain through coffee filter paper placed in a

funnel, into a sterilized storage bottle. Seal, label and store. The oil

should be refrigerated through all stages of the process, and will keep

for up to 1 month. The oil may become cloudy, but will return to a clear

state when warm.

 

Serving size = 2 tablespoons

 

 

 

 

 

GeminiDragon wrote:

 

> Manchurian SauceIngredients

>

> 1/2 cup soy sauce (lite version)

> 1/2 cup vegetable stock

> 1/2 cup green onion -- thinly sliced

> 1 teaspoon fresh ginger root -- minced

> 1 teaspoon garlic -- minced

> 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)

> Directions

> In a medium-sized bowl, combine all the ingredients and whisk until

> well blended. Refrigerate for at least 30 minutes before serving.

>

> I stir fry in a little canola oil and add this in near the end and

> it's great as a dipping sauce too.

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> Roses become compost, compost feeds the garden for the growth of new

> roses.

> Source: Buddha's Little Instruction Book

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