YANG CHINESE FOOD RECIPES

Steps:

• For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
• Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
• For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
• Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

Steps:

• Separate egg yolks and egg whites.
• Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
• Heat wok with 1 tablespoon oil and a sprinkle of salt.
• Add rice and break it apart with spatula as it is being re-heated from standing overnight.
• When it has heated through, add the egg yolk and mix in well until egg is cooked.
• Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
• Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
• Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
• Pour in egg whites and sauce solution of water and corn starch, mix well.
• When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
• Add onions and cook for about 1 minute, add sliced chicken and stir well.
• When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
• Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
• When done, spoon over the other half of the rice, filling in the curve of the other half.