Open Daily
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May Dragon Chinese Restaurant
4848 Belt Line Rd -- Get directions Dallas, TX 75254 Phone: (972) 392-9998 FAX: (972) 490-5023 Email: eat@maydragon.com www.maydragon.com |
Top Secret May Dragon Recipes
May Dragon Sesame Chicken Ingredients 2/3 lb. Boneless chicken cut into approx. 3/4 inch x 1 1/4 inch strips. Marinade with 1 whole well beaten egg and coat with 3 tablespoons of cornstarch powder. 1/3 cup unseasoned clear chicken broth Salad oil 2 teaspoons cornstarch water (mix 1 part cornstarch powder and 1 part water) 4 drops sesame oil 1 tablespoon sautéed sesame seeds 1 tablespoon Dry Sherry Spice A 1 1/2 tablespoons dried orange peel pieces 7 pieces dried hot pepper 1 tablespoon minced fresh ginger root 2 tablespoons chopped green onion (white part only) 1 tablespoon minced fresh garlic Spice B 1 tablespoon white vinegar 2 1/2 tablespoons Kikkoman soy sauce 3 1/2 tablespoons sugar Procedures Heat wok until smoke rises. Add oil and bring to 350 degrees. Add chicken. Fry for 3 minutes until crispy. Take out and drain oil. Add 1 tablespoon oil. Sautee spice A for 2 seconds. Add dried sherry chicken broth then spice B. While broth is boiling, add cornstarch water slowly and keep stirring until sauce reaches desired thickness. Place chicken in wok. Stir well for 15 seconds. Place sesame oil on chicken. Dish out and sprinkle with sesame seeds. |
May Dragon Ginger Shrimp
Ingredients: Shrimp: 15 size 21-25 shrimp deveined Ginger Root Shreds Green Onion Shreds (White Part only) Dos Equis White Pepper Salt Corn Starch Water (One Part Corn Starch and One Part Water) Vegetable Oil Procedures: Heat up Vegetable Oil till smoke comes up Add Shrimp and stir fry for 2 minutes till pink red, Strain out the oil Sautéed Ginger Root Shreds and Green Onion Shreds Add White Pepper, Salt Bring back the Shrimp Thicken up the Shrimp with Corn Starch Water, Dish out |
May Dragon Ming Lettuce Roll
Ingredients
Vegetable Oil
1 Teaspoon Minced Ginger
1/2 Cup Diced Onion
1/2 Cup Diced Peas & Carrot
1/4 Cup Diced Water Chestnut
1/4 Cup Diced Bamboo Shoot
1/4 Cup Chinese Mushroom
1 Cup Shrimp Peeled & Deveined
2 Cups Rice Vermicelli
Salt and White Pepper
4 Lettuce Cups from Iceberg
1 Tablespoon of Hoison Sauce
1 Teaspoon Dry Sherry
Procedures
In a hot wok coated with oil, Add Shrimp and Dry Sherry sautéed to 70% cooked while the color changes to pink. Add Ginger, Onion, Water Chestnut, Peas & Carrot, Bamboo Shoots, Chinese Mushroom. Seasoned with Salt and White Pepper and sautéed till the Shrimp completely cooked. Fill each Lettuce Cup with Rice Vermicelli Hoison Sauce and the Cooked Ingredients.