Bring a world of flavors to your holiday menus with cusine from the Far East

The huge, vast geography of China echoes through all variations of Chinese cuisine. To begin, it is best to divide Chinese cuisine into four major regions: the North, including Beijing; the East with the Yangtze River; the South, famous for their Cantonese cooking and the West of Szechwan and Hunan Provinces

Canton is, perhaps, the most famous of the food areas.

Long, warm, wet days throughout the year create the perfect environment for cultivating most everything. The coast provides ample seafood. Cooking methods and recipes in this region are sophisticated and varied. Since the local produce is so gorgeous, the cooking highlights its freshness, adding in fruits and vegetables, relying less on loud sauces and deep-frying.
To the West, is the mountainous region of the Szechwan and Hunan provinces, steamy heat and spicy foods fill the restaurants. Rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. The spiciness of the food reflects the locally grown chiles and the inclinations of the local palate.
To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish.
The northern region of China reaches into the very inhospitable climate of Mongolia – the land of the Gobi Desert and Arctic winter winds. Mongolian influence appears in the prevalence of mutton and lamb - many in the region are Muslim, so pork is forbidden. The north is not amenable to rice cultivation so wheat, barley, millet and soybeans are the staples together with breads and noodles anchor the meal. The vegetables and fruits (cabbage, squash, pears, grapes, and apples) are similar to those grown in North America. Beijing is the pearl of the region; royal haute cuisine was born and bred there. However, the centuries and the accumulated wisdom of China's best chefs have conspired to make imperial cuisine an incredible achievement that belongs to all of China.

Chinese Salad

1 cabbage, small, shredded
1 lb fresh mushrooms
2 chopped green onions
1/2 lb bean sprouts

Mix separately:

1/4 cup sesame seeds
1/2 pkg Chow Mein noodles
1 pkg lchiban noodles (no seasoning)

Dressing:

1/2 tsp pepper
1 Tbs Beijing seasoning (available at The Gourmet Emporium)
1/2 c vegetable oil
3 tsp Rice Wine vinegar

Mix together and serve

 

Chinese Pepper Steak

.5 lbs sirloin steak; sliced thinly
2 green bell peppers; cut into bite-sized pieces
1 yellow onion; cut into bite-sized pieces
1 can diced tomatoes; drained
1 cup water

½ teaspoon garlic salt
1/4 cup vegetable oil
¾ Cup Apricot Ginger Teriyaki Sauce (available at The Gourmet Emporium)

 Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water and garlic salt.  Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.

Add Apricot Ginger Teriyaki Sauce to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens. Serve over steamed rice.

Stop in and visit our store we've got an array of spices and seasonings and condiments sure to enhance your already delicious traditions. We are located in Fort Lauderdale on the SW corner of Federal Highway and Oakland Park Blvd. (diagonal from Target)
L'Hermitage Catering & Gourmet Emporium 3045 North Federal Highway Ft. Lauderdale, Fl 33306 (954) 568-2383