Clermont Chinese Restaurant | Clermont Chinese Food

Beef and Broccoli

INGREDIENTS:

1 pound flank steak
2 red bell peppers
1 cup canned straw mushrooms
1/2 pound frozen broccoli
Marinade:
2 tablespoons dry sherry or cooking sherry
2 tablespoons soy sauce
1 teaspoon minced ginger
1 green onion, chopped
Other:
1 clove garlic, chopped
1/2 cup beef or chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon granulated sugar
4 tablespoons oil for stir-frying, or as needed

PREPARATION:

Partially freeze the meat. Cut across the grain into slices.
Cut the red bell pepper in half. Remove the stem and seeds and cut into thin strips. Rinse the mushrooms under warm running water and slice

Thaw the frozen broccoli. Drain. Combine the meat with the dry sherry, soy sauce, ginger and green onion. Marinate the meat for 20 minutes.
Heat a wok or frying pan and add 3 tablespoons oil. When the oil is hot, add the garlic and stir-fry briefly until fragrant. Add the sliced beef. Brown briefly, then stir-fry until it is nearly cooked through. Push up to the side of the wok. Add 1 tablespoon oil in the middle of the wok. Add the broccoli. Stir-fry briefly, then add the mushrooms and the red pepper. Add the beef broth and the cornstarch/water "slurry." Turn up the heat and stir to thicken. Sprinkle the sugar over top. Mix everything together and serve hot with rice or noodles.

Kung Pao Shrimp

INGREDIENTS:

1 pound shrimp
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
1/3 cup chicken broth
1 tablespoon red wine vinegar or rice vinegar
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews

PREPARATION:

Shell the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.

Heat the oil to 360 degrees Fahrenheit. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.
Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn. Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot

INGREDIENTS:

4 cups oil for deep-frying, or as needed
6 chicken thighs, skin on
Marinade:
2 tablespoons oyster sauce
Salt and pepper, to taste
1 tablespoon cornstarch
Vegetables:
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
1/2 cup pineapple chunks (reserve 3/4 cup juice from can)
Batter:
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons vegetable oil
1 1/4 to 1 1/2 cups flat soda water, or as needed
1 teaspoon finely diced green onion
Sweet and Sour Sauce Ingredients:
3/4 cup pineapple juice (reserved juice from canned pineapple)
4 tablespoons vinegar (white or rice vinegar)
3 1/2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 4 tablespoons water

PREPARATION:

Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.
Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last.

Marinate the chicken for 15 minutes. While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.
To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated. Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken). To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired. Pour the sauce over the chicken. Serve hot.