Huo-Tui-Tan-Chao-Fan (Ham And Egg Fried Rice)

Huo-Tui-Tan-Chao-Fan (Ham And Egg Fried Rice)

Course: Side Dishes – Rice & Beans
Cuisine: Chinese

Ingredients

  • 1/2 Cup Fresh Peas* Shelled
  • 3 Tablespoons Peanut Or Flavorless Vegetable Oil
  • 2 Eggs Lightly Beaten
  • 3 Cups White Rice Prepared
  • 1 Teaspoon Salt
  • 2 Ounces (1/2 Cup) Boiled Ham
  • 1 Scallion With Green Top Finely Chopped

Instructions

  • Slice ham 1/4-inch thick and cut into 1/4-inch dice. Blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5-10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted. Have peas, oil, eggs, rice, salt, ham and scallions prepared and measured.
  • Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon oil, swirl it around the pan and immediately reduce heat to moderate. Pour in beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork.
  • Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat for 30 seconds. Add the rice and stir-fry for 2-3 minutes until all the grains are coated with oil. Add the salt, then the peas and ham. Stir-fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat the eggs through. Serve at once.

Notes

*Substitute: thoroughly defrosted frozen peas.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng

April’s Restaurant-Style Fried Rice

“When I moved into my first apartment, I went on a Chinese cooking kick. I attempted to recreate my favorite restaurant-style dishes. I came up with both a good fried rice and chow mein recipe. Unfortunately, I was never able to reproduce the chow mein, but I was able to get down my fried rice recipe. The secret, surprisingly, seemed to be in the dried mustard. I think it really brings out all the other flavors.” – April Ferre

April’s Restaurant-Style Fried Rice

Course: Side Dishes – Rice & Beans
Cuisine: Chinese

Ingredients

  • Peanut Or Vegetable Oil
  • 3 Eggs Well Beaten
  • 1 Bunch Green Onions Chopped
  • Frozen Mixed Vegetables Optional
  • Chicken, Ham Or Pork Cooked And In Bite-Size Pieces
  • 1 Clove Garlic Or 1/8+ Teaspoon Garlic Powder
  • 1 Slice Ginger Root Or 1/4 Teaspoon Ground Ginger
  • 4 Cups Cooked Rice
  • Oyster Sauce
  • Dry Mustard
  • Soy Sauce
  • Sesame Oil

Instructions

  • Place small amount of peanut oil in small fry pan. (Other oils may be substituted, I just happen to like the taste of peanut oil.) Heat on high; add egg and cook until light, breaking up egg into small pieces. Remove egg to bowl and set aside.
  • Prepare green onions as well as meat and dethaw mixed vegetables. In large fry pan, add peanut oil to lightly cover and heat to high. If using fresh garlic and ginger, cook in oil and then remove with slotted spoon. If using garlic powder and ground ginger, add to oil and dissolve.
  • Add cooked rice and stir to coat. Add oyster sauce and dry mustard; mix well. Add enough soy sauce to turn the rice to a little darker than the desired color.
  • Add egg, meat and vegetables and cook long enough to heat through. Add green onions during last 30 seconds of cooking. Remove rice to non-metallic bowl and add sesame oil; stir well to blend.

2002 Original Recipe – April Ferre

Lemon Chicken

“The combination of lemon and fresh ginger are a nice combination.” – April Ferre

Lemon Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 1 1/2 Pound Spring Chicken (with Bone) Cut In 2-Inch Pieces
  • 1/2 Teaspoon Salt
  • 5 Tablespoons Oil
  • 1 Stalk Leek In 1-Inch Lengths
  • 6 Slices Fresh Ginger
  • 1 Lemon Sliced
  • 4 Tablespoons Dry Sherry
  • 6 Tablespoons Soy Sauce
  • 6 Tablespoons Sugar
  • 2 Teaspoons Cornstarch Mixed With 2 Tablespoons Water

Instructions

  • Sprinkle chicken with salt and let stand 20 minutes.
  • Heat oil and stir-fry chicken, leek and ginger until coated with oil. Add water to cover. Add lemon, dry sherry, soy sauce and sugar. Cover and simmer 30 minutes.
  • Add cornstarch mixture and cook until thickened. Remove to serving plate and decorate with lemon slices. Serve hot. Serves 3 as a main course or 4-8 Chinese style.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng

Kung Pao Chicken

Kung Pao Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 1 Boneless Skinless Chicken Breast Cubed
  • 1 Egg White Lightly Beaten
  • 2 Teaspoons Cornstarch
  • 2 Tablespoons Black Bean Sauce
  • 2 Tablespoons Water
  • 1 Clove Garlic Minced
  • 1 Tablespoon Hoisin Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Sherry
  • 1 Teaspoon Sugar
  • 2 Tablespoons Vegetable Oil
  • 1/2 Cup Raw Unsalted Peanuts
  • 1 Or 2 Dried Red Chilies Crushed
  • – Or 1 Teaspoon Dried Red Pepper Flakes
  • Fresh Cooked Rice

Instructions

  • Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside.
  • Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown; about 1 minute. Remove with slotted spoon and set aside.
  • Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes.
  • Reduce heat to medium. Return peanuts to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over freshly cooked rice.

1977 Recipe – Jean Hansen

Cashew Chicken

“I got this recipe from my Great Aunt Lois when she came to visit one time. It is one of her daughter’s recipes.” – April Ferre

Cashew Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 6 Tablespoons Soy Sauce
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Water
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Sugar
  • 2 Tablespoons Vinegar
  • Chicken
  • Carrots
  • Peas
  • Unsalted Cashews

Instructions

  • Stir fry chicken; add sauce. Thicken and refrigerate overnight.
  • Make another batch of sauce. Steam carrots (don't mushy them … unless you want to).
  • Warm chicken in wok or pan; thicken second bath of sauce. Add carrots, cashews and peas. Serve over sticky rice.

2002 Recipe – Lisa Butterworth

Sweet & Sour Shrimp

“This is a nice version of a sweet and sour sauce, but without a tomato base. The recipe calls for breaded, fried shrimp, but if you want to save time (or are gluten-intolerant), you can just sauté the shrimp with some olive oil instead.” – April Ferre

Sweet And Sour Shrimp

Course: Main Courses – Fish & Seafood
Cuisine: Chinese

Ingredients

  • 1 1/2 Pounds Shrimp Peeled And Deveined
  • Vegetable Oil
  • 2 Eggs Beaten
  • 1/2 Cup Flour
  • 1 Green Pepper Cut Into Strips
  • 1 15- Ounce Can Pineapple
  • 1/2 Cup Vinegar
  • 2/3 Cup Sugar
  • 1/2 Cup Water
  • 1 1/2 Tablespoons Cornstarch
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Soy Sauce

Instructions

  • In medium-sized skillet, heat 1 1/2 to 2 inches oil to 375 degrees.
  • Meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evenly. Fry in salad oil until golden on all sides. Remove to heated platter.
  • Pour off all but 2 Tablespoons oil. Sauté green pepper until just translucent but not limp.
  • Add pineapple with juice, vinegar, sugar, cornstarch mixed with water, salt, and soy sauce. Cook 6 to 7 minutes, stirring constantly.
  • Stir in shrimp. Serve over rice. Makes 5 to 6 servings.

Recipe – Helen Ferre

Egg Foo Young

“If you can’t find bean sprouts, you can substitute sliced cooked cabbage and still make a good Egg Foo Yung.” – Calla Ferre

Egg Foo Young

Course: Main Courses – Eggs & Cheese
Cuisine: Chinese

Ingredients

  • 3 Tablespoons Cornstarch
  • 4 Teaspoons Brown Sugar
  • 2 Cups Water With 3 Teaspoons Vegetable Or Beef Bouillon
  • 2 Tablespoons Soy Or Hoisin Sauce
  • 1/8 Teaspoon Granulated Garlic
  • 1/2 Teaspoon Sesame Oil
  • 4 Or 5 Eggs Eggs
  • 4 Cups Mung Bean Sprouts
  • 2 Scallions Thinly Sliced
  • 1 Medium Carrot Shredded
  • Frozen Peas Thawed
  • 1/8 Teaspoon Ground Black Pepper
  • 1 Cup Cooked Shrimp Or Crab Meat Cooked, Optional

Instructions

Sauce:

  • Combine cornstarch and brown sugar in 1-quart saucepan; stir well to mix. Add broth, soy sauce, garlic and sesame oil. Place the pan over medium heat.
  • Cook, stirring constantly, until thickened and bubbly. Cover to keep warm. Set aside.

Pancakes:

  • Combine eggs, sprouts, scallions, carrots, peas, and pepper in a large bowl. Stir to mix well.
  • Coat a griddle or large skillet with non-stick cooking spray, and preheat to 275 degrees. For each pancake, pour 1/2 cup of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a 4-inch cake. Cook for 3 minutes, or until eggs are almost set. Flip pancake over and cook 2 minutes longer or until eggs are completely set.
  • As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topping each with some of the sauce.

Notes

If desired, you can substitute ground ginger for sesame oil. 

Adapted Recipe – Calla Ferre – From Secrets of Fat-Free Cooking, 1995

Asian Salad Dressing

“This is the salad dressing from my Chinese Chicken Salad Recipe, but is great on other salads as well.” – April Ferre

Asian Salad Dressing

Course: Salad Dressing
Cuisine: Chinese

Ingredients

  • 1/4 Cup Sugar
  • 1/4 Cup White or Red Wine Vinegar
  • 1/4 Cup Olive Oil
  • 2 Teaspoons Salt
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper

Instructions

  • Combine all ingredients and whisk thoroughly.

1995 Adapted Recipe – April Ferre

Related Recipes:

Chinese Chicken Salad

“The dressing on this is fantastic. I make this quite often when I’m in the mood for something light for lunch. I usually marinate the cooked and shredded chicken in a little of the salad dressing overnight.” – April Ferre

Chinese Chicken Salad

Course: Salads – Green & Vegetable
Cuisine: Chinese

Ingredients

  • 2 Large Chicken Breasts
  • 1 Large Lettuce Shredded
  • 3/4 Cup Chow Mein Noodles
  • 1/2 Cup Toasted Almonds
  • 1/4 Cup Toasted Sesame Seeds
  • 4 Green Onions
  • 4 Tablespoons Sugar
  • 2 Teaspoons Salt
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper
  • 4 Tablespoons White Or Red Wine Vinegar
  • 1/4 Cup Olive Oil

Instructions

  • Cook and shred chicken breasts. Toast almonds and sesame seeds. Cut green onions thin in 2-inch strips. Combine chicken, lettuce, chow mein noodles, almonds, sesame seeds and green onions. Toss well.
  • Prepare dressing using remaining ingredients. Toss dressing with salad just before serving.

Notes

To Serve 15: Double salad ingredients generously, and increase dressing 6 fold.

1995 Adapted Recipe – April Ferre

Related Recipes:

Won Ton Soup

“Won ton soup is a kind of comfort soup for me. I adapted this recipe from one of my favorite Chinese cookbooks. The won tons are absolutely wonderful, though I never got the broth quite right.” – April Ferre

Won Ton Soup

Course: Soup
Cuisine: Chinese

Ingredients

Won Tons

  • 1/4 Pound Fresh Shrimp
  • 1/4 Pound Finely Ground Pork
  • 1/2 Teaspoon Minced Fresh Ginger
  • 1 Tablespoon Soy Sauce
  • 1 Egg
  • 1/2 Tablespoon Sesame Oil
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Rice Wine Or Dry Sherry
  • 2 Tablespoons Minced Green Onion
  • 30 Wonton Skins
  • 1 Egg Yolk Beaten

Soup

  • 8 Cups Chicken Broth
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Garlic Powder
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Dry Sherry
  • Pepper To Taste, Optional
  • 3 Bunches Baby Bok Choy Sliced
  • 3 Green Onions Chopped

Instructions

  • Shell and devein shrimp. Grind shrimp and pork in food processor until well-blended. Remove to bowl and add ginger, soy sauce, egg, sesame oil, sugar, sherry and minced green onion. Mix well.
  • Place about a teaspoon filling in the lower corner of won ton skin. Fold corner over and press edges to seal. Use egg yolk to bring side corners together to seal.
  • In Dutch oven, bring water to boil. With a slotted spoon, place won tons in water. Stir gently so that they do not stick to the bottom of the pan. Bring again to boil and add cold water. Let return to boiling again. Won tons are done when they float on the water. Remove to plate and discard water.
  • In pot, combine chicken broth, ginger, garlic, soy sauce, sesame oil, dry sherry and pepper. Bring to boil and add won tons. Add bok choy and green onion and cook until bok choy is parboiled. Remove from heat and serve immediately.
  • Add other vegetables as desired: Napa Cabbage, Snow Peas, Broccoli, Carrots, Bean Sprouts and Shitake Mushrooms, for example.

2002 Adapted Recipe – April Ferre – From Chinese Cookery by Rose Cheng and Michele Morris, 1981