West Lake Beef Soup Recipe

Here's a recipe for West Lake Beef Soup that I lifted somewhere off of the internet.

Ingredients

225 g filet of beef, sliced across the grain into pieces
4 cups stock (broth)
2 egg whites
2 tablespoons cornflour, dissolved in water
1 teaspoon cornflour
1 teaspoon sugar
1 teaspoon rice wine
1 tablespoon soy sauce
1 dash black pepper
1 tablespoon chopped scallions

Directions

1. Marinate beef with corn flour, sugar, rice wine and soy sauce for 15 minutes.

2. Bring the stock to boil.

3. Add in the beef.

4. Add in cornstarch solution when stock starts to boil again.

5. Slowly add in the beaten egg whites while gently stirring the soup.

6. Sprinkle a dash of black pepper and the chopped scallion to the soup.

7. Remove the soup for serving.

Sean's Kung Pao Chicken

Here is a recipe that I got somewhere off of the internet for Kung Pao Chicken. I personally tweak it by doubling the sauce (rice wine vinegar, soy sauce, and sugar) and removing the peanuts. I like the extra sauce and I don't like the peanuts, but it's up to you.

Ingredients

1 lb boneless skinless chicken breasts , cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions , chopped with tops
2 garlic cloves , minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice , hot

Directions

1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken.
5. Stir fry 5- 7 minutes or until no longer pink in center.
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10. Combine vinegar, soy sauce and sugar in small bowl.
11. Stir well.
12. Add to skillet.
13. Return chicken to skillet.
14. Stir until chicken is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally.
17. Serve over hot rice.