Mongolian Beef Recipe

3 tablespoons organic soy sauce
2 tablespoons chinese organic rice wine or dry cherry or a teaspoon of corn starch
3/4 lb organic flank steaks, thinly sliced across the grain
2 1/2 tablespoons canola oil
2 tablespoons organic garlic minced
10 small dried organic red chilies
10 organic green onions, cut into 3-inch pieces
2 tablespoons organic hoisin sauce

low-cholesterol dish

Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
Place a wok over high heat until hot. Add 2 tbs canola oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

Sweet and Sour Pork

INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed

PREPARATION:
Directions for sweet and sour porkCut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.
Set aside.

In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces.

Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch.

Stir in the egg white and vegetable oil.

Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter.

Deep-fry in batches, taking care not to overcrowd the wok.

Deep-fry the pork until it is golden brown.
Remove and drain on paper towels.(If desired you can deep-fry the pork at second time to make it extra crispy.

Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat.

Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring.

Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.

Serve sweet and sour pork hot over rice.

Shish Tawook Recipe

Recipe ingredients:
500 g, 16 oz, boneless, skinless chicken, cut into strips
3 cloves garlic, crushed with a dash of salt
1/4 cup vegetable oil
1/2 tablespoon salt, as desired
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup finely chopped fresh parsley
1/2 teaspon ground cardamon
1/2 teaspoon ground oregano
1/2 teaspoon ground mint

Recipe method:
Mix well chicken, garlic, parsley, pepper, cumin, oregano, cardamon, mint, salt and oil in a bowl.
Cover and put aside for 1 hour. (better leave marinated 24 hours)
Thread into skewers.
Grill on an outdoor grill, keep turning till brown and tender.
Serve with garlic puree.
If you use wooden skewers, soak them in water for 1 hour before using.
Tags: garlic, chicken, skewers, recipe, arab, recipes, cooking