Fortune Cooking with Tom - New York News

Fortune Cooking with Tom

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(WJBK) -

Chef Tom has been cooking for over 26 years. He opened his first restaurant at the young age of 20 and has been a successful restauranteur ever since! Specializing in Chinese cuisine, Tom also prepares Japanese and Thai dishes. Due to great demand, Chef Tom has been creating cooking demonstrations and posting them to Facebook and Youtube. His nutritious and healthy style of cooking is a departure from the stereotypical type of Asian cuisine and a trend that his customers want.

Click here to learn more about ChefTom.

Here are the recipes features on FOX 2 News Morning.

 

3-4 Stalks of scallion

1/3 cup of cilantro

1/3 cup of sweet pepper

1 small piece of ginger about 2 TBS.

1 whole fish (you can use red snapper, sea bass or grouper).

Salt

3 Tbs. of Shaoshing wine (can be found at any Asian market)

2-3 Tbs. of soy sauce

2 Tbs. of vegetable cooking oil

1 Tbs. of sesame oil

Method

1. Julienne cut green onion, ginger, sweet pepper and soak in a bowl of ice water.

2. Rinse the fish in cold water and pat it dry. Make 2-3 diagonal cuts on each side of the fish.

3. Rub it inside and out with salt and shaoshing wine.

4. Steam the fish for 12-14 minutes. Until the meat should flake away easily.

5. Remove the cooked fish and discard the juice.

6. Scatter the fish with ginger, green onion, sweet pepper and cilantro.

7. Heat oil in a saucepan over high medium heat. Carefully drizzle the hot oil over the fish.

8. Pour the soy sauce all around the fish. Enjoy.

 

8 oz of ground chicken(breast or tender) - can also make is with pork,shrimp, steak or keep it vegetarian.

½ cup of chopped shitake mushroom

½ cup of peas and carrots

½ cup of chopped scallion

½ cup of chopped water chestnut

2 tsp. of vegetable cooking oil

1 tsp. of sherry cooking wine

1-2 tsp. of soy sauce

1-2 tsp. of hoison sauce

½ tsp. of sesame oil

Method

1. Heat the pan high heat then add 2 tsp. of cooking oil.

2. Add the chicken in and sear meat by stir frying a minute or 2.

3. Add ginger, garlic, shallot and stir fry for about 15-20 seconds until fragrant.

Add shitake mushroom, peas and carrot, scallion and water chestnuts and cook for another minute or 2.

4. Add wine, soy sauce, hoison sauce, and toss to coat the mixture evenly.

5. Drizzle ½ of the sesame oil and serve. Enjoy.

Shrimp And Mixed Vegetable Stir Fry with Noodles

10 oz. of shrimp( peel and deveined)

2 cups of cooked noodles - like a linguini or fettucini

1/2 cup of shitake mushroom

1/2 cup of sweet pepper

1 cup of bok choy

1/2 cup of bean sprouts

1/3 cup of scallion

1 Tbs. of vegetable cooking oil

1 tsp. of minced garlic

1 tsp. of minced ginger

1 tsp. of sherry cooking wine

1-2 TBS of soy sauce

2 tsp. of oyster sauce

A pinch of black pepper

1/2 tsp. of sesame oil

Method

1. Heat a wok over medium high and add cooking oil. Add the shrimp and stir fry for about a minute.

2. Add ginger and garlic stir fry for 15-20 seconds until fragrant.

3. Add the mixed vegetables and noodles. Stir fry for 2-3 minutes until hot.

4. Add the wine, soy sauce, hoison sauce, a pinch of black pepper and sesame oil.

5. Make sure to toss the noodles and stir fry evenly.

6. Drizzle sesame oil and serve. Enjoy.

 

1 lobster (1/1/2 to 2 lbs)

Salt and pepper

1 cup of potato flour

1 clove of garlic

1 -2 Tbs. of ginger

1/2 cup of scallion

2 tsp. of Shoashing cooking wine

1 Tbs. of potato flour mixed with 2 oz of water

2-3 cups of vegetable cooking oil

Method

1. Cut lobster in half. Cut into pieces 1 1/2 " in length.

2. Sprinkle potato flour on lobster.

3. Heat oil to 375 degrees and deep fry the lobster until shell is red. Drain and remove.

4. Heat a wok over medium high and add 1 TBS of cooking oil. Stir fry the ginger, garlic and scallion until aroma, about 30 seconds. Add the lobster back in and toss and stir fry for 1 minute. Add wine, salt, black pepper, 2-3 oz of stock and cook the sauce until boiling. Add the potato flour mixed with water in to thicken the sauce.

5. Drizzle sesame oil and serve. Enjoy.

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Chinese Chicken Pan Fried Dumpling

8 oz of ground chicken

1 cup of chopped napa cabbage

1/2 cup of chopped shitake mushroom

1/2 cup of chopped green onion

1/2 tsp. of minced garlic

1/2 tsp. of minced ginger

1/2 tsp. of sherry cooking wine

1-2 tsp. of soy sauce

1 tsp. of oyster sauce

A pinch of black pepper

1/2 tsp. of sesame oil

2 tsp. of potato flour

Dipping sauce

1/2 tsp. of minced ginger

1/2 tsp. of minced garlic

1-2 TBS of chopped scallion

2-3 TBS of soy sauce

1 TBS of white vinegar

1/2 tsp. of sesame oil.

Method

1. Combine all ingredients in a large bowl and mix well.

2. Fill each wrapper with a TBS of filling.

3. To fold the wrapper, moisten the edges with water. Pinch together the wrapper and seal.

4. Heat a skillet or frying pan on medium high heat. Spray cooking oil.

5. Place the dumpling and sear for 1 minute.

6. Add the potato flour mixture with water in and cook for 5-6 minutes.

7. Cover and steam the dumpling until the liquid is almost dry (5-7) minutes.

8. Remove and serve. Enjoy.

Chinese Lobster With Ginger And Scallion Sauce

Chicken Lettuce Wraps

Chinese Steamed Fish

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