Chinese Food

Egg Rolls Recipe
Source: The Heritage of Chinese Cooking

Five Spice Beef Recipe
Fresh Vegetable Rolls Recipe
Source: Cooking Light magazine
New Year's Dumpling Delight Recipe
Pearl Balls Recipe
Source: Dim Sum - The Essential Kitchen
Pot Stickers Recipe
Source: Noodles - The Essential Kitchen
Savory Daikon Pudding Recipe
Source: Cooking.com
Shanghai Dumplings (Potstickers) Recipe
Shrimp Dumplings Recipe
Spicy Pickled Cucumbers Recipe
Source: Gatherings & Celebrations
Spring Rolls Recipe
Steamed Pork Baskets Recipe
Source: Casual Cuisines of the World - Far East Cafe
Steamed Pork Buns Recipe
Recipes (1 - 20) of 201
Recipes (61 - 80) of 201
Main Course Cuisine
Chicken with Mango, Asparagus and Ginger Recipe
Source: Burt Wolf's Local Flavors, Philadelphia, Pennsylvania
Chicken, Shrimp and Bok Choy over Panfried Noodles Recipe
Chili Chicken with Orange Peel Recipe
Chinese Beef with Broccoli Recipe
Source: Burt Wolf's Table
Chinese Hot Pot Recipe
Source: Cooking.com
Chinese New Year's Omelet Recipe
Chinese Poached Chicken Breasts with Star Anise Recipe
Source: Quick from Scratch - Herbs
Chinese Red-Cooked Pork Recipe
Source: Cooking.com
Cold Noodles with Asparagus and Ginger Recipe
Cranberry Chicken Stir-Fry with Ginger Recipe
Source: The Cranberry Cookbook
Crystal Chicken with Broccoli Recipe
Source: Cooking at a Glance - Chicken
Eggplant in Spicy Sauce Recipe
Filet Mignon Steaks with Sichuan Peppercorn Sauce Recipe
Source: Steaklover's Companion
Fish in Wine Sauce Recipe
Fresh Jumbo Shrimp Tossed with Ginger and Scallions Recipe
Fried Noodles Recipe
Fried Noodles with Shredded Pork and Chives Recipe
Fried Tofu Salad Recipe
Garlic Pepper Chicken Recipe
Ginger Beef with Vegetables Recipe
Source: Burt Wolf's Origins, Hong Kong
Recipes (61 - 80) of 201
Recipes (81 - 100) of 201
Main Course Cuisine
Ginger Chicken with Peas and Shiitakes Recipe
Grilled Salmon with Peanut Hoisin Sauce Recipe
Source: Jif
Source: Jif
Grilled Shiitakes with Mojo Oriental & Somen Noodles Recipe
Source: FC - Issue 28
Hainanese Chicken Rice Recipe
Source: Saveur Magazine
Hakka Salt-Baked Chicken Recipe
Source: Food & Wine
Recipes (1 - 20) of 201

Appetizer Cuisine
Beefed Up Lettuce Wraps Recipe
Source: txbeef.org
Cellophane Noodle Salad Recipe
Chicken Potstickers Recipe
Chinese Pork and Shrimp Dumplings Recipe
Source: Cooking.com
Crab Purses Recipe
Crispy Green Onion Pancakes Recipe
Crispy Tofu Roll Recipe
CHINESE FOOD
Hoisin Beef With Shiitake Mushroom Sauce Recipe

Hoisin Noodle Stir-fry Recipe
Source: Chicken - Cooking with Style
Kung Pao Chicken Recipe
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Kung Pao Pork Recipe
Kung Po Shrimp Recipe
Lamb in Honey Sauce Recipe
Lemon Grass Szechwan Chicken Recipe
Source: McCormick
Lobster Clay Pot Recipe
Lobster Lo Mein Salad Recipe
Source: Food & Wine
Ma Po (Minced meat) Bean Curd Recipe
Ma Po Tofu Recipe
Source: Food & Wine
Mongolian Chicken Recipe
Mu Shu Duck Recipe
Mushroom Fried Rice Recipe
Source: Quick from Scratch - Vegetable Main Dishes
Recipes (81 - 100) of 201
Recipes (101 - 120) of 201
Main Course Cuisine
Nike Stir-Fried Vegetables and Pasta Recipe
Orange Beef Recipe
Orange Beef Recipe
Orange Ginger Shrimp Skewers Recipe
Pan-Seared Tuna With Onion-Soy Vinaigrette Recipe
Peking Duck Recipe
Salt & Pepper Prawns or Shrimp Recipe
Source: Burt Wolf's Local Flavors, San Francisco, California
Scallops and Asparagus with Macadamia Nuts Recipe
Scallops And Shrimp In Lettuce Leaves Recipe
Seafood and Tofu Soup Recipe
Source: Food & Wine
Sesame Beef Balls Recipe
Sesame Catfish with Szechwan Sauce Recipe
Source: McCormick
Sesame Chicken with Vegetables Recipe
Sesame Steak Recipe
Source: Eating Well
Shanghai Shrimp with Spicy Peach Zinfandel Sauce Recipe
Source: bestdressedmeals.com
Sherry-Braised Duck with Aromatic Spices Recipe
Shoulder Pole Carrying Noodles Recipe
Shredded Pork Recipe
Shrimp and Broccoli in Chili Sauce Recipe
Shrimp Fried Rice Recipe
Recipes (101 - 120) of 201
Recipes (161 - 180) of 201
Sauces/Condiments Cuisine
Hakka Dipping Sauces Recipe
Source: Food & Wine
Hot Chile Paste Recipe
Source: Food & Wine
Peanut Dressing Recipe
Sesame Sauce with
Roasted Red Peppers Recipe
Source: No-Cook Pasta Sauces
Side Dish Cuisine
Broccoli in Oyster Sauce Recipe
CHINESE FOOD

Broccoli-Noodle Stir-fry Recipe
Source: Cooking at a Glance - Vegetables & Grains
Chicken Fried Rice Recipe
Chinese Spinach Recipe
Source: Crisco
Deep Fried Kale Recipe
Dry-Fried String Beans Recipe
Source: Eating Well
Eight Treasure Rice Recipe
Green Beans and Garlic Recipe
Hunan Eggplant Recipe
Oriental-Style Stir-Fried Vegetables Recipe
Source: Eating Well
Portobello Stir-Fry Recipe
Source: 99% Fat-Free Meals in 30 Minutes
Sesame Peanut Butter Noodles Recipe
Source: Eating Well
Sichuan Beans Recipe
Stir-Fried Baby Bok Choy and Shiitake Mushrooms Recipe
Source: Food & Wine
Stir-Fried Lettuce Recipe
Stir-fried Rice with Vegetables Recipe
Recipes (161 - 180) of
Recipes (121 - 140) of 201
Main Course Cuisine
Sichuan Chili Shrimp Recipe
Sichuan Dry-Fried Beef Recipe
Sichuan Pork and Peanuts Recipe
Spicy Chicken Stir-Fry with Peanuts Recipe
Spicy Pork Stir-Fry Recipe
Source: Cooking.com
Spicy Simmered Tofu Recipe
Source: Food & Wine
Steamed Bean Curd with Chinese Mushrooms Recipe
Source: Food & Wine
Source: Food & Wine
Steamed Bean Curd with Scallions Recipe
Source: Food & Wine
Steamed Fillet of Sole Recipe
Source: Eating Well
Steamed Fresh Shrimp in Black Bean Sauce Recipe
Steamed Spareribs Recipe
Steamed Whole Fish with Scallions and Ginger Recipe
Source: Food & Wine
Stir-Fried Chicken with Chinese Cabbage Recipe
Stir-Fried Noodles, Ming Jiang Style Recipe
Stir-Fried Pork with Carrots and Bok Choy Recipe
Stir-fried Rice Noodles with Shellfish and Bok Choy Recipe
Sweet and Sour Chicken Recipe
Sweet and Sour Pork Recipe
Szechuan Hot-Fried Crispy Shredded Beef with Carrots Recipe
Source: Beef for All Seasons
Recipes (121 - 140) of 201
Recipes (141 - 160) of 201 Main Course Cuisine
Szechuan Shrimp Recipe
Source: Quick from Scratch - One Dish Meals
Szechwan Chicken and Pasta Recipe
Source: Cooking at a Glance - Pasta
Taipei Chicken with Mixed Greens Recipe
Tofu and Vegetable Stir-fry Recipe
Source: Wok - The Essential Kitchen
2
Vegetable Moo Shu Recipe

Vegetable Stir-fry Over Crisp Noodles Recipe
Vegetable Stir-Fry with Ginger Vinaigrette Recipe
Zesty Beef LoMein Recipe
Source: Wild Oats Natural Marketplace
Salad Cuisine
Chilled Tofu With Bean Sprouts Recipe
Source: Food & Wine
Chinese Chicken Salad with Peanut-Sesame Dressing Recipe
Scallop and Watercress Salad Recipe
Sichuan Grilled Eggplant and Spinach Salad Recipe
Spicy Sweet and Sour Salad Recipe
Stir-Fried Pepper Salad Recipe
Source: Crisco
Stir-Fried Vegetables with Toasted Cashews Recipe
Tricolor Asian Coleslaw Recipe
Source: Cooking.com
Sandwiches Cuisine
East-Meets-West Sandwich Recipe
Source: Cooking for Heart & Soul
Sauces/Condiments Cuisine
Chinese Stir-Fry Oil Recipe
Five-Spice Rub & Sesame-Soy Sauce Recipe
Source: Fine Cooking - Issue 33
Fried Shallot or Garlic Flakes Recipe
Recipes (141 - 160) of 201
Recipes (181 - 200) of 201
Side Dish Cuisine
Vegetable Fried Rice Recipe
Source: Eating Well
Vegetarian's Delight Recipe
Yangzhou Fried Rice Recipe
Snack Cuisine
Sesame Walnuts Recipe
Soup Cuisine
Beef Consomme with Cilantro Recipe
Bok Choy, Mushroom, and Bean Curd Soup Recipe
Cantonese Steamboat (Hot Pot) Recipe
Chicken Egg Drop Soup Recipe
Chicken Ginseng Soup Recipe
Chicken Soup with Potato Patties Recipe
Chinese Beef Soup Recipe
Chinese Rice Porridge Recipe
Crabmeat and Corn Soup Recipe
Family Chicken Broth Recipe
Fresh Noodles with Three Kinds of Mushrooms Recipe
Red-Cooked Beef with Cinnamon Recipe
Source: Food & Wine
Shredded Pork and Cellophane Noodle Soup Recipe
Sour Hot Soup Recipe
Supreme Chicken Broth Recipe
Vegetable Soup with Prawns or Shrimp Recipe
Recipes (181 - 200) of 201
Beefed Up Lettuce Wraps Recipe
Source: txbeef.org
Serves 4
Fresh Asian flavor.
CHINESE FOOD
RECIPE INGREDIENTS
1 lb. flank steak
4 cloves garlic, crushed
4 teaspoon soy sauce
2 tablespoon freshly squeezed lime juice
2 teaspoon oyster sauce
2 teaspoon brown sugar
4 leaves iceberg lettuce
Asian dipping sauces
RECIPE METHOD
Cut flank steak lengthwise into 2 strips. Slice across the grain into 1/8-inch thick
strips.
In medium bowl, combine garlic, soy sauce, lime juice, oyster sauce and brown
sugar. Pour into sealable plastic bag. Add beef strips, stirring to coat. Refrigerate 2-3
hours.
Heat 2 teaspoon oil in large saute pan over medium-high heat. Cook half of beef trips
2-3 minutes or until no longer pink. Repeat with remaining strips.
Serve in lettuce leaves with your favorite dipping sauce.
Recipe reprinted by permission of txbeef.org. All rights reserved.
Cellophane Noodle Salad Recipe
Serves 4
Cellophane noodles (also called bean threads) are fine, translucent threads made
from the starch of green mung bean and tapioca starch. When soaked they become
shiny and slippery and are enjoyed because they absorb the flavors of other foods.
Cellophane noodles are traditional throughout Asia, and are used extensively in
salads and soups in Japan as well as throughout all regions of China. This cold dish
is considered an appetizer or side-dish to a meal.
RECIPE INGREDIENTS
For Dressing:
1 tablespoon pickle juice from the Chinese pickles
3 tablespoons white vinegar
3 tablespoons sugar
For Salad:
2 oz cellophane noodles (fun si)
3/4 cup julienned seeded cucumber
1/2 cup julienned carrot
3 tablespoons Chinese pickles, julienned
RECIPE METHOD
FOR DRESSING: Combine all dressing ingredients in small saucepan and simmer
for 3 minutes. Set aside to cool.
FOR SALAD: Soak noodles in warm water for 20 minutes. Drain and cut into 4-inch
lengths.
TO SERVE: Mix together noodles, carrots, pickles, and cucumber in small salad
bowl. Pour on dressing and toss to combine. Chill and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 104 Fat: 0g Carbohydrates: 26g
Cholesterol: 0mg Sodium: 24mg Protein: 0g
Fiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 100%
Shanghai Dumplings (Potstickers) Recipe
Makes about 10 dumplings
Records show that these dumplings were made more than four centuries ago. They
are still a favorite in Shanghai and Beijing (Peking), where hundreds of specialty
stalls make nothing else in order to satisfy the appetites of the locals. The dough,
make from wheat flour, is rather heavier than that of the South where rice flour is
often used, and the technique of frying first, then steaming in chicken broth (stock)
Makes them a very substantial snack. They should be eaten with a dip of vinegar
and shredded fresh ginger. Sometimes these dumplings are called "pot stickers"
because the base of the dumpling is crisped and browned in oil before steaming.
Other necessary recipes:
Family Chicken Broth
RECIPE INGREDIENTS
For Filling:
1 cup stems of Chinese cabbage
7 oz ground sirloin (topside) steak
1 oz fresh pork fat, ground
2 tablespoons cilantro
1 tablespoon chopped chives
1 tablespoon minced fresh ginger
Good pinch of pepper
3/4 teaspoon salt
2 teaspoons sugar
1 teaspoon light soy sauce
2 teaspoons sesame oil
2 teaspoons Shaoxing rice wine or dry sherry
1 tablespoon cornstarch
For Dough:
1 1/4 cups all-purpose flour
1 cup boiling water
2 tablespoons peanut oil, for frying
3
1/2 cup Family Chicken Broth (see recipe) or water

RECIPE METHOD
FOR FILLING: Blanch the cabbage in a pot of boiling water just to soften, drain well.
Squeeze the water out between paper towels.
Combine the cabbage with the remaining filling ingredients in a large bowl. Beat and
knead until the mixture is soft and clingy. Chill in the refrigerator.
FOR DOUGH: Sift the flour into a stainless-steel bowl. Add the boiling water
gradually, mixing with a wooden spoon until a fairly thick, soft dough forms. Cover
with a damp cloth and set aside for 30 minutes.
Remove the dough to a floured work surface, and knead for another minute or 2 until
the dough is smooth and pliable. Divide mixture in half.
Roll each piece of dough into a 3/4 x 5-inch sausage. Cut each sausage into about
10 pieces. Press each piece into a circle with the palm of the hand and roll into 3inch rounds.
TO ASSEMBLE: Place 1 1/2 teaspoons of the filling into each round, close the
edges together, pleating the side farthest away and seal together. (The dumpling is
slightly curved because of the stretching of one side.)
Place the dumplings into a bamboo steamer and steam over boiling water for 15
minutes. Remove and let cool. Place the dumplings into a thick-based skillet. Add
enough peanut oil to cover one-third of the dumplings. Raise the heat and fry the
dumplings for 2-3 minutes, until the bottoms become crispy and lightly browned.
Sprinkle a little water into the pan to create a little steam, cover with a lid, and reduce
heat to prevent burning the bottoms of the dumplings. Shake the pan a little from
time to time and continue to pan-fry and steam for another 4-5 minutes. Remove and
serve.
Nutrition Facts
Facts per Serving
Fresh Vegetable Rolls Recipe
Yield: 1 dozen
RECIPE INGREDIENTS
For the Rolls:
5 black dried mushrooms
2 teaspoons vegetable oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
2 cups shredded bok choy
1 cup shredded carrot
3/4 cup fresh bean sprouts, rinsed and drained
1/2 cup chopped green onions
2 tablespoons sesame seeds
12 (8-inch) round sheets rice paper
For the Sauce:
1/2 cup hoisin sauce
3 tablespoons water
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil
1/8 teaspoon crushed red pepper
RECIPE METHOD
TO PREPARE THE ROLLS: Combine mushrooms and boiling water to cover in a
bowl; cover and let stand 10 minutes. Drain and thinly slice mushrooms. Heat
vegetable oil in a small nonstick skillet over medium-high heat. Add mushrooms,
ginger, and garlic; stir-fry 2 minutes. Remove from heat.
Combine the mushroom mixture, bok choy, carrot, bean sprouts, green onions, and
sesame seeds in a large bowl; set aside.
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet
in dish of water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat
surface. Spoon about 1/3 cup vegetable mixture in center of sheet. Fold sides of
sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal; place,
seam side down, on a serving platter (cover to keep from drying). Repeat procedure
with remaining rice paper and vegetable mixture. Slice each roll in half crosswise.
TO PREPARE THE SAUCE: Combine hoisin sauce and remaining ingredients in a
small bowl. Serve with rolls.
Serving size: 1 vegetable roll and about 1 tablespoon sauce
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
Nutrition Facts
Yield: 1 dozen
Facts per Serving
New Year's Dumpling Delight Recipe
8 servings (serving size: 5 dumplings and about 2 tablespoons dipping sauce)
Traditionally, the steamer basket is coated with oil to keep the dumplings from
sticking. Here is a delightful alternative: Place each dumpling on a thinly sliced carrot
"disk". When the dumplings come out of the steamer, each has its own little serving
tray. You can make these dumplings ahead and freeze them.
CHINESE FOOD
RECIPE INGREDIENTS
For the Chili-Garlic Dipping Sauce:
1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon sesame oil
2 tablespoons green onion, minced
1 hot red chile, minced
For the Dumplings:
10 ounce ground pork
3 1/2 cups shredded Napa (Chinese) cabbage
1 1/4 cups thinly sliced leek (about 1 large)
3/4 cup minced green onion
1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
1 tablespoon low-sodium soy sauce
1 tablespoon sake (rice wine) or sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
40 won ton wrappers
2 large carrots, thinly sliced
RECIPE METHOD
FOR THE DIPPING SAUCE:
To prepare dipping sauce, combine first
7 ingredients. Cover and refrigerate
FOR THE DUMPLINGS:
Combine pork and next 10 ingredients (pork through black pepper) in a large bowl.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp
towel to keep from drying), spoon about 2 teaspoons pork mixture into center of each
wrapper. Moisten edges of wrapper with water; bring
2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to
center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings,
seam sides up, on carrot slices (cover loosely with a damp towel to keep them from
drying).
Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. Steam
dumplings, covered, for 10 minutes. Remove dumplings from steamer; place on a
platter. Keep warm. Repeat procedure with remaining dumplings. Serve with dipping
sauce.
NOTE:
If you don't have a steamer, use a heat-proof plate. Set it on top of a heat-proof bowl
placed in the bottom of a pot filled with 2 inches of water. Cover and steam.
Nutrition Facts
8 servings (serving size: 5 dumplings and about 2 tablespoons dipping sauce)
Facts per Serving
Savory Daikon Pudding Recipe
Source: Cooking.com
Makes three 7-inch in diameter by 2-inch deep cakes
Makes two 9-inch in diameter by 1 1/2-inch deep cakes
Serves 8
Every year for Chinese New Year we start the celebration at breakfast with this tasty
savory daikon pudding. Flavored with dried Chinese sweet pork sausage, scallions,
and bits of dried shrimp, it is delicious pan-fried until golden crisp, and served with a
side of soy sauce or oyster sauce and chili-garlic paste.
RECIPE INGREDIENTS
3 dried Chinese sweet pork sausages, quartered lengthwise then finely sliced
crosswise
4 scallions, trimmed, thinly sliced crosswise
3 pounds daikon, peeled and finely shredded, juices reserved
2 tablespoons small dried shrimp, finely chopped
Coarse sea salt and ground black pepper
3 cups rice flour
Canola oil for pan-frying
Chinese soy sauce
Oyster sauce
Chinese chili paste with garlic
RECIPE METHOD
Saute sausages in pot over medium heat until fat is rendered and sausages are
lightly crisp, about 5 minutes. Add the scallions and saute 2 minutes. Stir in shredded
daikon, daikon juices, 1 cup water and dried shrimp. Lightly season with salt and
pepper. Reduce heat to medium-low and cook until the daikon is translucent, about
20 minutes.
Add enough water to wok to come half way up sides. Place over high heat. Set a
triple tier (or single, or double) bamboo steamer with lid on top. Bring water to
simmer.
Meanwhile, whisk rice flour and 2 cups water in large bowl until smooth. Stir daikon
mixture into batter. Spoon batter into three 7-inch diameter ramekins with 2-inch-high
sides. Place one filled ramekin on each of three bamboo racks. Cover with the lid.
Steam until translucent or a knife inserted in the center of puddings comes out clean,
4
about 25 minutes. Remove puddings. Dab off any excess water from atop puddings.
Cool completely. Cover with plastic and refrigerate overnight.
Carefully run small sharp knife around edges of puddings to loosen. Invert puddings
onto a clean surface such as a cutting board. Cut puddings into 1/4-inch thick slices.
As you get to the middle of the pudding, cut the slices in half crosswise.
Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Working in
batches, cook pudding slices in skillet until golden, crisp and heated through, adding
more oil as needed, about 5 minutes per side. Serve with a mixture of soy sauce or
oyster sauce and chili-garlic paste for dipping.
Recipe created exclusively for Cooking.com by Corinne Trang.
Nutrition Facts
Makes three 7-inch in diameter by 2-inch deep cakes
Makes two 9-inch in diameter by 1 1/2-inch deep cakes
Serves 8
Facts per Serving
Pearl Balls Recipe
Makes about 20
RECIPE INGREDIENTS
1 cup short-grain white rice
1 pound ground pork
4 scallions, chopped
4 canned water chestnuts, drained and chopped
1 teaspoon sugar
1 teaspoon salt
2 teaspoons grated fresh ginger
1 teaspoon Asian sesame oil
2 teaspoons light soy sauce
2 teaspoons rice wine
RECIPE METHOD
Place rice in a medium bowl. Cover with cold water and let stand for 30 minutes.
Drain, spread out onto a paper-towel-lined tray and allow to dry.
In a bowl, combine pork, scallions, water chestnuts, sugar, salt, garlic, ginger,
sesame oil, soy sauce, and rice wine. Using wet hands, mix until well-combined.
Divide mixture into 20 portions.
Line a bamboo steamer with banana leaves or parchment (baking) paper. Using wet
hands, shape pork mixture into small balls. Roll each ball in rice until well coated.
Half fill a medium wok with water (steamer should not touch water) and bring to a
boil. Working in batches, arrange balls in prepared steamer, allowing room for rice to
expand. Cover and place steamer over boiling water. Steam for 30 minutes, adding
more boiling water to wok when necessary. Lift steamer off wok and carefully remove
balls. Serve warm with soy sauce or Ginger Soy Dipping Sauce.
Recipe reprinted by permission of Periplus. All rights reserved.
Nutrition Facts
Makes about 20
Facts per Serving
Pot Stickers Recipe
Serves 4
RECIPE INGREDIENTS
8 oz ground lean pork
1 onion, finely chopped
1 cup finely shredded green cabbage
2 teaspoons peeled and grated fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
1 teaspoon white pepper
24 round wheat wonton wrappers
4 tablespoons vegetable oil
2 cups chicken stock, or as needed
Light soy sauce for serving
RECIPE METHOD
In a bowl, combine pork, oinion, cabbage, ginger, sesame oil, soy sauce and pepper.
Mix well.
Place wonton wrappers on work surface and cover with damp kitchen towel. Working
with one wrapper at a time, lay it on work surface and place 1 teaspoon filling in
middle. Brush edges with water, fold wonton in half and press edges together to seal.
Using your fingertips, pinch frill around each folded wonton if desired. Set aside,
covered with plastic wrap. Repeat with remaining wrappers.
Heat 1 tablespoon vegetable oil in heavy-bottomed pan over medium-high heat.
Swirl to cover entire bottom of pan. Working in batches, fry filled wontons until golden
brown on both sides, about 1 minute. Coat pan as needed with remaining 3
tablespoons vegetable oil.
Return pot stickers to pan and add enough stock to come halfway up the sides of pot
stickers. Cover and simmer until stock is almost absorbed, about 10 minutes.
Uncover and cook until stock is completely absorbed and bottoms of pot stickers are
crisp. Repeat with remaining pot stickers.
CHINESE FOOD
Serve pot stickers warm with soy sauce.

Recipe reprinted by permission of Periplus. All rights reserved.
Nutrition Facts
Serves 4
Facts per Serving
Chicken Potstickers Recipe
Makes about 24 dumplings; Serves 6
raditionally made with pork, Chinese potstickers work equally well with chicken. In a
pinch, wonton skins may be used for the homemade wrappers; reduce the cooking
time to 3 minutes.
Helpful Hints:
Chicken, Skinning and Boning
RECIPE INGREDIENTS
For Wrappers:
2 cups all-purpose flour, plus extra as needed
1/4 teaspoon salt
3/4 cup boiling water
For Filling:
2 cups finely chopped napa cabbage
1/4 cup blanched spinach, chopped
1 pound ground dark chicken meat
1/2 teaspoon peeled and grated fresh ginger
2 tablespoons finely chopped garlic chives or green (spring) onion
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 1/2 teaspoons cornstarch
For Sauce:
6 tablespoons distilled white vinegar
3 tablespoons light soy sauce
Chili oil
Vegetable oil for frying
RECIPE METHOD
FOR WRAPPERS: In a food processor fitted with the metal blade, combine the 2
cups flour and salt and pulse once to mix. With the motor running, slowly pour in the
boiling water. Continue to process until a rough ball forms and the dough pulls away
from the sides of the work bowl, 15-20 seconds. Transfer to a lightly floured work
surface. Knead until smooth and no longer sticky, about 2 minutes. Cover with a
kitchen towel and let rest for 30 minutes.
FOR FILLING: Place the cabbage and spinach in a kitchen towel, wring out the
excess liquid and place in a bowl. Add all the remaining filling ingredients and stir
until combined. Cover and refrigerate until ready to use.
Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8 inch
thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set the
rounds aside, lightly covered with the kitchen towel. Repeat with the remaining
dough and all scraps.
FOR SAUCE: Stir together the vinegar and soy sauce. Add chili oil to taste. Set
aside.
FOR POTSTICKERS: Put 1 tablespoon of the filling in the middle of a dough round.
Fold the round in half and pinch the edges together at one end of the arc. Starting
from that point, make 6 pleats or tucks along the curved edge to enclose the filling.
As each potsticker is made, place seam-side up on a baking sheet, pressing down
gently so it will sit flat. Cover with the kitchen towel and continue forming and placing
the potstickers on the baking sheet until all are made.
Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2
teaspoons vegetable oil. Arrange 8-10 potstickers, seam side up and just touching, in
a spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add water to
come halfway up the sides of the potstickers and bring to a boil. Immediately cover,
reduce the heat to low and steam-cook for 8 minutes, adding more water if
necessary to keep the pan wet. Uncover, increase the heat to high and cook until the
liquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to a
serving plate and keep warm; fry the remaining potstickers.
TO SERVE: Divide the dipping sauce among individual saucers. Serve the
potstickers hot with the sauce.
Nutrition Facts
Makes about 24 dumplings; Serves 6
Facts per Serving
Five Spice Beef Recipe
Serves 8-10
Another name for this dish is red-stewed beef. The technique of stewing is recorded
in texts surviving from the Zhou dynasty (1050-249 BC). In fact, bamboo slips
itemizing food, seasonings and cooking methods found recently in archeological
diggings, clearly indicate that keng (stew) was the main food in China from antiquity
5
to the Han period (202 BC-AD 220). Keng was the forerunner of the method referred
to today as red-stewed or red-cooked.
RECIPE INGREDIENTS
For Simmering Sauce:
1 cup light soy sauce
1 cup water
1 tablespoon sugar
Knob of fresh ginger the size of a small walnut, peeled and smashed
2 cloves garlic, peeled and left whole
2 scallions
2 tablespoons five spice powder or mixed spices (available at Chinese stores),
wrapped in a square of cheesecloth (muslin)
1 pound beef shin (gravy beef), in one whole round piece with no cuts
RECIPE METHOD
Bring all the ingredients for the simmering sauce to a boil in a pot large enough to
hold the piece of beef. Place the beef in the pot, and bring the sauce back to boil.
Reduce the heat to low, and simmer for 2 hours.
Remove the beef and chill in the refrigerator for at least several hours, or preferably
overnight.
Thinly slice and serve as a cold appetizer.
Nutrition Facts
Serves 8-10
Facts per Serving
Steamed Seafood Dumplings Recipe
Makes 35 dumplings
RECIPE INGREDIENTS
For the Dumplings:
1/2 pound center-cut cod fillet
1 large egg
1/4 pound medium raw shrimp, peeled and deveined
1/3 cup minced water chestnuts
2 scallions, white and green parts, finely minced
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
35 wonton wrappers (about 3 inches in diameter)
3 to 4 large Chinese cabbage or lettuce leaves
For the Sauce:
1/3 cup soy sauce
1 tablespoon dry sherry
2 tablespoons minced fresh coriander leaves
1/8 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes (optional)
RECIPE METHOD
TO MAKE THE DUMPLINGS: Process the cod and egg in a food processor to a
smooth puree. Add the shrimp and pulse on and off so the shrimp are coarsely
chopped with the fish. Transfer the fish mixture to a medium bowl and mix in the
ginger, water chestnuts, and scallions. Season the dumpling filling with the coriander,
soy sauce and pepper.
Dust a baking sheet with cornstarch or line it with parchment. Place 2/3 tablespoon
of the dumpling filling on the upper half of a won ton wrapper. Fold the skin over the
filling and pinch together at the center of the edge. Make 3 small pleats in the side of
the skin facing you, to the right side of the center point, and then 3 more on the left
side, to seal the dumpling. Press the dumpling skin edges firmly together to seal.
Place the dumplings on the prepared sheet pan. Repeat with the remaining filling
and won ton wrappers. The dumplings are ready to be steamed, or they can be
refrigerated up to 24 hours before steaming.
TO MAKE THE SAUCE: Mix all the sauce ingredients together in a small bowl.
Line a steamer basket with the cabbage leaves. Set the dumplings in the steamer
basket, about 1/2-inch apart. Steam the dumplings in batches if necessary. (If you
have a stacking-style steamer, you can steam multiple trays of dumplings at one
time.) Place the steamer basket over a pan of boiling water and steam the dumplings
for 5 to 7 minutes, or until the filling is completely cooked and the wrapper is tender.
Transfer the dumplings to a serving plate with the dipping sauce and serve.
Nutrition Facts
Makes 35 dumplings
Facts per Serving
Steamed Pork Dumplings Recipe
Makes about 30
Teahouses became fashionable in the southern provinces during the Song dynasty
(AD 960-1279), catering for the leisurely patrons of the arts of the time. Tea-drinking
was an art, accompanied by much dainty nibbling of appetizers. The word for
appetizer is dim sum, literally meaning "dot the heart." A large teahouse in China
CHINESE FOOD
could list more than 1,000 dim sum varieties. Sieu mai is one of the original "dot
hearts" that was destined to become famous throughout the Western world.
RECIPE INGREDIENTS
For Filling:
1/2 pound fresh ground pork (should be fatty)
3 oz fresh uncooked (green) shrimp, shelled, deveined, and minced
3 oz water chestnuts, finely chopped
1/2 cup finely chopped bamboo shoots
1 cup finely chopped scallions
1/2 cup minced celery
For Seasonings:
2 teaspoons salt
1/4 teaspoon white pepper
2 teaspoons sugar
1/2 teaspoon sesame oil
2 tablespoons cornstarch
1 package wonton wrappers (large size), about 32 wrappers per package
For Dip:
1/2 cup light soy sauce
1/4 cup sesame oil
RECIPE METHOD
Mix together all of the filling ingredients in a bowl. Add all of the seasonings
ingredients. It is a good idea to chill the filling for at least 30 minutes before
wrapping.
Hold a wrapper in the palm of your left hand, and place 1 tablespoon of the filling in
the center of the wrapper. Wrap the sides up and around, squeezing the skin close to
the filling. The top of the wrapper gathers naturally into pleats. Gently push the filling
down from the top to pack the "flower pot" firmly adding extra filling if needed. The
filling should be seen above the wrapper. Flatten the base slightly.
Place the sieu mai in a lightly oiled steamer basket, and steam for 15-20 minutes.
Serve with the soy and sesame dip.
Nutrition Facts
Makes about 30
Facts per Serving
Steamed Pork Buns Recipe
Makes 16
RECIPE INGREDIENTS
For Dough:
1 1/2 teaspoons active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter, melted
For Filling:
2 cloves garlic, chopped
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
3 teaspoons cornstarch mixed with 1 tablespoon water
8 oz Chinese barbecue pork, finely chopped
6 scallions, finely chopped
RECIPE METHOD
FOR DOUGH: In a small bowl combine yeast with 2 tablespoons warm water, 1
teaspoon sugar and 1 teaspoon all-purpose flour. Mix until well combined. Cover with
a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
Sift remaining all-purpose and self-rising flour into a large bowl. Add remaining sugar,
yeast mixture, remaining warm water, and melted butter. Using a wooden spoon, mix
to form a soft dough. Turn out onto a floured work surface and knead until smooth
and elastic, 3-5 minutes. Place dough in a large oiled bowl, cover and let stand in a
warm place until doubled in bulk, about 1 hour.
FOR FILLING: Heat oil in a wok or frying pan over medium heat and fry ginger and
garlic until aromatic, about 1 minute. Add hoisin sauce, oyster sauce, soy sauce and
sesame oil. Cook, stirring, for 2 minutes. Add the cornstarch and water mixture, bring
to a boil and stir until sauce thickens, about 2 minutes. Remove from heat and stir in
pork and scallions. Transfer to a bowl and allow to cool completely.
Punch down dough. Turn out onto a floured work surface and knead until smooth,
about 5 minutes. Divide dough into 16 pieces and roll or press out each piece to form
a 21/4-inch (6-cm) circle. Cover dough with a damp kitchen towel. Working with one
round of dough at a time, spoon 2 teaspoons of filling into the center. Gather edges
together, twist to seal and cover with a kitchen towel. Repeat with remaining dough.
Cut out 16 squares of parchment (baking paper) and place buns, sealed side down,
on paper. Half fill a medium wok with water (steamer should not touch water) and
bring to a boil. Working in batches, arrange buns in steamer, cover and place
steamer over boiling water. Steam for 15 minutes, adding more boiling water to wok
when necessary. Lift steamer off wok and carefully remove buns. Using scissors,
6
snip the top of each bun twice, to resemble a star. Serve warm with soy sauce and
hoisin sauce.
Nutrition Facts
Makes 16
Facts per Serving
Crab Purses Recipe
2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce)
These elegant appetizers can be steamed up to an hour ahead, then resteamed to
heat them just before serving.
RECIPE INGREDIENTS
24 green onion tops, cut into 3-inch julienne strips
6 ounces lump crabmeat, shell pieces removed
1 (4-ounce) block fat-free cream cheese
1/4 cup minced green onions
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon pepper
24 wonton wrappers
1 egg white, lightly beaten
Cooking spray
1 tablespoon water
1 tablespoon fresh lemon juice
RECIPE METHOD
Drop green onion strips in boiling water, and cook 10 seconds or until limp. Drain
onion strips; set aside.
Combine crabmeat and next 6 ingredients (crabmeat through pepper) in a medium
bowl, and stir well.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp
towel to keep them from drying out), spoon 2 teaspoons crabmeat mixture into center
of wrapper. Moisten edges of wrapper with egg white; gather 4 corners of wrapper
and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of
purse. Repeat procedure with remaining won ton wrappers, crabmeat mixture, egg
white, and green onion strips.
Arrange half of won ton purses in a single layer in a vegetable steamer coated with
cooking spray. Steam purses, covered, 8 minutes or until tender. Carefully remove
purses from steamer; set aside, and keep warm. Repeat procedure with remaining
half of purses.
Combine soy sauce, water, and 1 tablespoon lemon juice in a small bowl; stir well.
Serve with purses.
Nutrition Facts
2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce)
Facts per Serving
Chinese Pork and Shrimp Dumplings Recipe
Source: Cooking.com
Makes 30 pieces
When steaming these shao-mai dumplings, line the steamer with lettuce leaves to
prevent the dumplings from sticking to the racks, especially when using a bamboo
steamer. Serve the dumplings with Chinese hot mustard and chili sauce or a dipping
sauce such as Jade brand Sesame-Soy Marinade.
Cooking.com Tip: When preparing Chinese dumplings or dim sum, steam them in a
bamboo steamer lined with lettuce leaves. The steamer has two stackable baskets
for cooking more dumplings or for steaming different foods at one time. The steamer
easily fits over a 12-inch wok but it can also be set over a stockpot.
RECIPE INGREDIENTS
3/4 pound ground pork
2 large eggs
1 green onion, finely chopped
1 tablespoon minced ginger
2 teaspoons oriental sesame oil
1 teaspoon kosher salt
1/4 pound uncooked shrimp, peeled, deveined, cut into 1/2-inch pieces
8 large water chestnuts, fresh or canned
1 small carrot, peeled, cut into 1/8-inch dice
1/4 cup chopped fresh cilantro
30 round wonton wrappers
Lettuce leaves, for lining steamer basket
Chinese hot mustard
Chinese chili sauce
Jade brand Sesame Soy Marinade, optional
RECIPE METHOD
CHINESE FOOD
Place first 11 ingredients into work bowl of food processor. Using on/off pulses, mix
ingredients until mixture begins to form one mass. Transfer mixture to large bowl. Stir
in shrimp, water chestnuts, carrot and cilantro.
Sprinkle baking sheet with flour. Place generous 1 teaspoon pork mixture in center of
1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all
corners of wrapper together over filling. Press edges of wrapper together, enclosing
filling completely. Place dumpling on baking sheet. Repeat with remaining pork
mixture and wrappers.
DO-AHEAD TIP: Dumplings can be made 2 weeks ahead. Cover tightly; freeze. Do
not thaw before steaming.
Pour enough water into large pot or wok to reach depth of 1/2 inch. Lightly oil
stainless steel steamer with sesame oil or line bamboo steamer with lettuce leaves.
Place steamer over water in pot. Bring water to boil. Working in batches, arrange
dumplings in steamer. Cover and steam until dumplings are cooked through and firm,
about 10 minutes. Turn off heat and let dumplings rest for a few minutes before
removing.
Serve dumplings with Chinese hot mustard, Chinese chile sauce or Jade brand
Sesame-Soy Marinade.
Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita LeongDanhi.
Serving size = 1 dumpling
Nutrition Facts
Makes 30 pieces
Facts per Serving
Crispy Tofu Roll Recipe
Serves 8
The soy bean has sometimes been called "poor man's cow" in China as, like all
beans, it is rich in protein, complex carbohydrates and valuable minerals.
The remarkable bean has an enormously wide range of by-products, ranging from
soy sauces through to dried bean curd, which is available in sheets, sticks or twists.
This recipe uses dried bean curd sheets as a wrapping for an interesting vegetarian
filling, to form an unusual hors d'oeuvre or appetizer.
RECIPE INGREDIENTS
1 1/2 oz Chinese dried mushrooms (available at Chinese stores), soaked in warm
water for 30 minutes, rinsed, stems discarded and caps shredded
1 small carrot, cut into fine julienne
1 small celery stalk, cut into fine julienne
For Seasonings:
1 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
2 tablespoons sesame oil
1/2 teaspoon celery salt
Good pinch of white pepper
2 teaspoons cornstarch, mixed with 1 tablespoon cold water, for thickening
1/4 cup peanut oil
1 large onion, thinly sliced
1 lb bean sprouts
2 sheets tofu skin (fu pei) (Malaysian brand, available at Chinese stores)
1 tablespoon cornstarch, mixed with 1 tablespoon cold water to make a paste for
sealing the edges of the tofu skins
Worcestershire sauce
Parsley, for garnish
RECIPE METHOD
Bring a medium pot of water to a boil. Blanch the mushrooms, carrots, and celery for
1 minute. Drain and set aside. Mix all of the seasonings ingredients together in a
bowl. Set aside.
Heat 1 tablespoon of the peanut oil in a wok until moderately hot. Stir-fry the onion
slices for 20 seconds. Add the bean sprouts and the blanched ingredients and stir-fry
for 1 minute. Pour the seasonings mixture slowly into the center of the wok, stirring
until the mixture thickens. Transfer to a bowl and allow to cool.
Meanwhile, spread out the tofu skins on a work surface. Cut each skin into 4
rectangles. Dampen the skins with a little water and cover with a damp cloth.
Evenly divide the vegetable mixture into 8 portions. Spoon 1 portion of the vegetable
mixture onto each tofu rectangle, fold a corner over to firmly encase the filling and
tuck the corner underneath. Fold in both ends of the wrapping skin, as if wrapping a
parcel, and roll up to resemble a filled pancake. Spread a little of the cornstarch
paste on the edges and press firmly. Repeat with the remaining wrapper skins.
Heat the groundnut oil in a flat skillet (frying pan) until moderately hot. Reduce the
heat a little and pan-fry each tofu roll on each side until crispy and golden brown.
Diagonally slice each roll into 1-inch pieces. Serve with Worcestershire sauce.
Garnish with sprigs of parsley.
Nutrition Facts
Serves 8
Facts per Serving
Crispy Green Onion Pancakes Recipe
Makes 4 pancakes; Serves 4
7
These flaky flat breads can be found in street stalls throughout northern China and in
Taiwan. Although the bread requires patience and labor, it is such a delectable treat
that it is well worth the effort.
Helpful Hints:
Vegetables & Grains, Frying
Vegetables, Preparing
RECIPE INGREDIENTS
1 cup boiling water
1/4 cup cold water
About 4 teaspoons Asian sesame oil
1 teaspoon coarse salt, or more to taste
2 tablespoons chopped green onion
1/4 cup peanut oil, or as needed
RECIPE METHOD
In a food processor fitted with the metal blade, place the 3 cups flour. With the
processor motor running, pour the boiling water through the feed tube in a slow,
steady stream. When the dough starts to pull away from the sides of the work bowl in
5-10 seconds, add the cold water. Continue to process until the dough comes
together in a rough ball, about 15 seconds. If the dough is sticky, add a little more
flour and continue processing for 30 seconds longer.
Turn out the dough onto a lightly floured work surface. Knead until smooth, soft,
elastic and no longer sticky, 1-2 minutes, dusting lightly with flour if needed to reduce
stickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coat
lightly on all sides. Cover the bowl with plastic wrap and let rest for 30 minutes.
Turn out the dough onto a lightly floured surface. Knead only until smooth and no
longer sticky, 1-2 minutes. Cut the dough into 4 equal pieces. Roll out 1 piece into a
10-12-inch round about 1/8 inch thick. Evenly brush the top with a thin film of about 1
teaspoon sesame oil. Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoons
of the green onion evenly over the round. Starting from one side, roll up tightly and
pinch the ends to seal in the onions. Anchor one end and wind the long roll around it
into a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll out
the coil into a pancake 7-8 inches in diameter and about 1/4 inch thick. Cover with a
kitchen towel. Repeat with the remaining dough.
To fry the pancakes, heat a 9-inch frying pan over medium heat. When hot, add
enough of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil is
medium-hot, add 1 pancake, cover and fry, shaking the pan occasionally, until the
bottom is golden brown and crisp, about 2 minutes. Using a wide spatula, turn the
pancake over; if the pan is dry, add a little more oil. Re-cover and continue to fry,
shaking the pan occasionally, until the second side is golden brown and crisp, about
2 minutes longer.
Remove the cover, slide the pancake onto a cutting board and cut into wedges.
Transfer to a serving dish and serve at once, or keep warm while you fry the
remaining pancakes.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Nutrition Facts
Makes 4 pancakes; Serves 4
Facts per Serving
Egg Rolls Recipe
Serves 6
The egg roll is probably another variant of the famous and familiar spring roll - now a
fast food of the Western world. Then again it could be a dish inspired by the
European seafood crepe. If this is so, that would explain its southern background.
Typically, the Cantonese steam the Egg Roll, imparting an extremely moist and
succulent texture to the dish.
RECIPE INGREDIENTS
For Filling:
2 tablespoons peanut oil, for stir-frying
4 oz boneless pork loin (fillet)
1 tablespoon Chinese dried mushrooms (available at Chinese stores), soaked in
warm water for 30 minutes, stems removed and cut into julienne
1 tablespoon bamboo shoots (available at Chinese stores), cut into julienne
1 tablespoon chopped green bell pepper
For Seasonings:
1/4 teaspoon salt
1/2 teaspoon sugar
For Pancakes:
4 eggs, lightly beaten
1/2 teaspoon salt
3/4 cup all-purpose flour, sifted
1/2 cup water
1 tablespoon cornstarch, mixed with a little cold water to make a paste, for sealing
3 cups peanut oil, for deep-frying
RECIPE METHOD
FOR FILLING: Heat the 2 tablespoons groundnut oil in a wok. Stir-fry the pork,
mushrooms, bamboo shoots, and bell pepper for 1-2 minutes. Add all of the
CHINESE FOOD
seasonings and mix well. Remove to a plate and chill in the refrigerator at least 1
hour before wrapping the pancakes.
TO MAKE PANCAKES: Combine the beaten eggs, salt, and sifted flour and blend.
Add the water, a little at a time, to make a smooth batter. Heat a 7-inch skillet and
add a little oil to thinly coat the bottom. Carefully pour in enough batter to make a thin
pancake. Cook over low heat until the sides dry a little and shrink from the edges of
the pan. Turn out and repeat until the batter is used up.
Place about 2 tablespoons of the filling onto each pancake and roll up, closing in the
sides. Seal the edges with the cornstarch paste, and lay the egg roll, sealed edge
down, on the plate.
Heat the 3 cups groundnut oil in a wok. Deep-fry the egg rolls until golden brown. Cut
diagonally across in 1/2-inch slices for Chinese servings.
Nutrition Facts
Serves 6
Facts per Serving
Traditional Wontons Recipe
Source: Food & Wine
60 Wontons
These wontons can be deep-fried, steamed or boiled and may be served with any
one of the accompanying dipping sauces.
RECIPE INGREDIENTS
2 cups shredded napa cabbage
1/2 pound ground pork or chicken
1/2 cup lightly packed fresh cilantro leaves, finely chopped
2 scallions, minced
1 garlic clove, minced
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
60 wonton skins
2 to 3 cups vegetable oil, for deep-frying (optional)
Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced
Salt
Soy-Vinegar Sauce:
Makes 1/4 Cup
3 tablespoons soy sauce
In a small bowl, stir together the soy sauce and vinegar.
Orange Sweet-and-Sour Sauce:
Makes 1 Cup
1 whole small dried red chile
2/3 cup fresh orange juice
1/4 cup cider vinegar
2 tablespoons orange marmalade
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
In a small nonreactive saucepan, simmer all the ingredients over low heat for 5
minutes. Let cool.
Spicy Fish Sauce:
2 tablespoons fresh lime juice
1 tablespoon fish sauce*
1 teaspoon chili paste
1/2 teaspoon sugar
1/2 teaspoon coarsely chopped fresh cilantro
*Available at Asian markets
Combine all the ingredients and stir to dissolve the sugar thoroughly.
Let stand for 5 minutes before serving.
Spiced Salt:
Use this flavored salt as a dip for any fried food or as a dry rub in cooking.
Makes About 1/4 Cup
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon Szechuan peppercorns
2 tablespoons coarse salt
In a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan
peppercorns over moderately low heat, stirring often, until aromatic, about 3 minutes.
Let cool. Grind in a spice grinder or in a mortar and transfer to a bowl.
Add the ground pepper and salt and mix well.
RECIPE METHOD
In a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let cool
slightly. Then squeeze out the excess water.
In a bowl, combine the cabbage with the pork, cilantro, scallions, garlic, ginger, soy
sauce, sesame oil, salt and pepper. Toss well.
Lay out 10 wonton skins on a work surface; keep the remainder covered. Place a
rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold
over to form a triangle. Press out the air and seal the edges. Dampen the two points
farthest from each other and pinch them together to form a hat, or tortellini, shape.
8
Put the wontons on a flour-dusted baking sheet and cover with a clean towel. Repeat
the procedure with the remaining skins and filling.
TO DEEP-FRY THE WONTONS: Heat the oil to almost 400 degrees F. in a wok. Add
the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3
minutes. Using a slotted spoon, transfer to paper towels to drain.
TO BOIL THE WONTONS: Bring a large saucepan of water to a boil. Add the
wontons in batches and cook until they float to the top. Transfer to a colander to
drain.
TO SERVE: Transfer the wontons to a platter and pass one or more of the dipping
sauces separately.
VARIATION: For vegetable wontons, in place of the pork, steam 1 1/2 pounds
stemmed fresh spinach until just wilted, squeeze dry and coarsely chop. In a small
saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over
low heat until thickened, about 1 minute. Stir in the spinach. Add to the bowl in Step
2 and proceed.
Nutrition Facts
60 Wontons
Facts per Serving
Vegetarian Spring Rolls Recipe
Makes 20 rolls
RECIPE INGREDIENTS
4 Chinese dried mushrooms
2 oz cellophane noodles or rice vermicelli
1 onion, finely chopped
2 tablespoons peeled and grated fresh ginger
2 cups shredded green cabbage
2 carrots, peeled and grated
1 cup fresh bean sprouts, rinsed
2 teaspoons fish sauce
2 teaspoons cornstarch mixed in 2 tablespoons water
18-20 frozen spring roll wrappers, thawed
Vegetable oil for deep frying
Thai sweet chili sauce for serving
RECIPE METHOD
Place mushrooms in small bowl, add boiling water to cover and let stand for 10-15
minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding
tough stems.
Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short
lengths.
In wok or frying pan over medium-high heat, warm 2 tablespoons oil. Add onion,
garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry
until cabbage is softened, 1-2 minutes. Remove from heat and stir in carrots, cilantro,
bean sprouts, noodles, mushrooms and fish sauce. Mix well and cool completely.
Separate spring roll wrappers, place on a work surface and cover with damp kitchen
towel. Working with one wrapper at a time, place on work surface. Using your
fingertips, wet edges with cornstarch and water mixture. Place 1 heaped tablespoon
filling in middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with
cornstarch and water mixture. Repeat with remaining wrappers.
Heat oil in wok or frying pan until it reaches 375 degrees F on deep-frying
thermometer or until small bread cube dropped in oil sizzles and turns golden.
Working in batches, add rolls and fry until golden, 1-2 minutes. Using a slotted
spoon, remove from pan and drain on paper towels.
Serve hot, accompanied with chili sauce.
Nutrition Facts
Makes 20 rolls
Facts per Serving
Wontons with Sweet-Sour Sauce Recipe
Source: Taste of Home magazine
8 1/2 Dozen Wontons (2 1/2 cups sauce)
RECIPE INGREDIENTS
1 can (14 ounces) pineapple tidbits
1/2 cup packed brown sugar
1/3 cup cider vinegar
1/2 cup chopped green pepper
2 cups finely shredded cabbage
3/4 cup finely chopped fresh bean sprouts
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (12 ounces each) wonton wrappers*
CHINESE FOOD
Oil for frying

RECIPE METHOD
Drain pineapple, reserving juice. Set pineapple aside.
In a saucepan, combine brown sugar and cornstarch; gradually stir in pineapple
juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes
or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and
simmer for 5 minutes; set aside and keep warm.
In a bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place
about 1 tablespoonful in the center of each wrapper. Moisten edges with water; fold
opposite corners together over filling and press to seal.
In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry wontons for 2 1/2
minutes or until golden brown, turning once. Drain on paper towels. Serve with
sauce.
*NOTE: Fill wonton wrappers a few at a time, keeping others covered until ready to
use.
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Szechwan Sausage Wraps Recipe
Source: McCormick
Makes 4 Servings, 2 wraps each
Bring the spicy-hot flavors of the Szechwan province of China to your table tonight sausage seasoned with this authentic blend of chile peppers, garlic and ginger, then
wrapped in lettuce. This savory main dish is ready in minutes.
RECIPE INGREDIENTS
1 pound turkey sausage
1 tablespoon vegetable oil
2-3 teaspoons McCormick Gourmet Collection Szechwan Seasoning
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup chopped toasted walnuts
3 tablespoons dry sherry or light soy sauce
1 head Bibb or iceberg lettuce, leaves separated, rinsed and drained
RECIPE METHOD
In large skillet, cook sausage in oil with Szechwan seasoning until well browned,
stirring to break meat into small pieces.
Add water chestnuts, carrots, green onions, walnuts and sherry. Cook and stir 2 to 3
minutes or until heated through.
To eat, spoon about 1/2 cup sausage mixture into center of each lettuce leaf, fold up
and tuck in the edges (like a fajita).
Nutrition Facts
Makes 4 Servings, 2 wraps each
Facts per Serving
Mandarin Pancakes Recipe
Makes twenty 8-inch pancakes
Mandarin pancakes are crpe-like breads used to wrap stir-fried dishes.
Commercially prepared pancakes are available in the frozen-food sections of
Chinese food stores.
Helpful Hints:
RECIPE INGREDIENTS
Pinch of salt
1 cup boiling water
3 tablespoons Asian sesame oil or vegetable oil
RECIPE METHOD
In a food processor fitted with the metal blade, combine the 2 cups flour and salt;
pulse once to mix. With the motor running, pour the boiling water through the feed
tube in a slow, steady stream. Continue to process until a rough ball forms and the
dough pulls away from the sides of the work bowl, 15-20 seconds. If the dough is
sticky, sprinkle with more flour and process for 15 seconds longer.
Turn out the dough onto a lightly floured work surface. Knead until smooth and no
longer sticky, about 3 minutes. Cover with a damp towel and let rest for at east 30
minutes, or wrap in the towel and refrigerate overnight. Bring to room temperature
before continuing.
Return the dough to a lightly floured work surface and knead again until fairly firm,
smooth and no longer sticky, about 1 minute. Divide the dough in half. Roll out onehalf 1/4 inch thick. Using a 3-inch round cookie cutter, cut out 10 rounds. Brush half
of the rounds with a thin film of sesame or vegetable oil, then cover each oiled round
with an unoiled one.
Preheat an ungreased frying pan over medium-low heat for 1 minute. Meanwhile, on
a lightly floured board, roll out one "sandwiched round" into a round 8 inches in
diameter and place in the pan. Within 45-60 seconds, the round should puff in the
middle and blister on the bottom. Turn it over and continue to cook for about 30
seconds longer. Remove from the heat and immediately pull the layers apart to make
2 pancakes. Stack them, dry side down, and wrap in aluminum foil while preparing
the remaining pancakes. Use the pancakes immediately, or refrigerate for up to 2
days or freeze for up to 1 month.
9
To reheat refrigerated pancakes, fold them in half or into quarters and arrange them
in a bamboo steaming basket. Set the steaming basket over (not touching) boiling
water in a wok; cover and steam for 3 minutes. Serve directly from the basket. If
pancakes are frozen, thaw first at room temperature, then steam for 5 minutes.
Nutrition Facts
Makes twenty 8-inch pancakes
Facts per Serving
Steamed Spinach and Ginger Dumplings Recipe
Makes 15
RECIPE INGREDIENTS
1 tablespoon peeled and grated fresh ginger
2 bunches spinach, washed and finely chopped
1/2 teaspoon salt
15 wonton wrappers
RECIPE METHOD
Heat oil in a wok or frying pan over medium heat. Add ginger and garlic, and stir-fry
until aromatic, about 1 minute. Add spinach and stir-fry until soft, 2-3 minutes.
Remove from heat and add salt. Transfer mixture to bowl and allow to cool
completely.
Place wonton wrappers on work surface and cover with a damp kitchen towel.
Working with one wrapper at a time, place 2 teaspoons of filling in the center and
brush edges of wrapper with water. Gather edges together and twist to seal. Cover
with a damp kitchen towel and set aside. Repeat with remaining wrappers.
Line a medium bamboo steamer with parchment paper (baking paper). Half fill a
medium wok with water (steamer should not touch water) and bring to a boil. Arrange
dumplings in steamer, cover and place steamer over boiling water. Steam for 10
minutes, adding more boiling water to wok when necessary. Lift steamer off wok and
carefully remove dumplings. Serve warm with soy sauce.
Nutrition Facts
Makes 15
Facts per Serving
Quick Chinese Pancakes Recipe
Yield: 12 pancakes
RECIPE INGREDIENTS
1 1/2 cups fat-free milk
1 tablespoon stick margarine or butter, melted
1 large egg
1 tablespoon minced fresh chives
1/4 teaspoon five spice powder
Cooking spray
RECIPE METHOD
Lightly spoon flour into dry measuring cups, and level with a knife. Place the flour in
a medium bowl. Combine milk, margarine, and egg; add milk mixture to flour, stirring
with a whisk until blended. Stir in fresh chives and five-spice powder. Cover and chill
for 1 hour.
Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over
medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter
into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook about 1
minute.
Carefully lift edge of pancake with a spatula to test for doneness. The pancake will
be ready to turn when it can be shaken loose from pan and the underside is lightly
browned. Turn pancake over; cook 30 seconds on the other side.
Place the pancake on a towel, and cool. Repeat the procedure until all of the batter is
used. Stack the pancakes between single layers of wax paper or paper towels to
prevent pancakes from sticking.
Nutrition Facts
Yield: 12 pancakes
Facts per Serving
Shrimp Omelet Recipe
Serves 8-10
As in every cuisine, eggs are the great standby. Most Chinese households raise a
few chickens and perhaps some ducks or geese. The bonus, of course, is the eggs-a
valuable source of food for the family. Eggs are added to soups and stir-fried dishes
for extra substance and nutrition, and omelets of every description abound from
region to region. The following dish is one that would grace many family tables in
South China, the shrimp (prawns) and the separate sauce marking the dish for
special occasions.
RECIPE INGREDIENTS
6 tablespoons groundnut peanut oil
CHINESE FOOD
8 oz fresh uncooked shrimp, shelled, deveined, washed and cut into bite-size pieces
3/4 teaspoon salt
1/2 teaspoon salt
Dash of pepper
6 Chinese dried mushrooms (available at Chinese stores), soaked for 30 minutes,
stems discarded and caps cut into julienne
1/2 cup bamboo shoots (available at Chinese stores), cut into fine julienne
1/2 cup cooked peas
1 cup shredded scallions
For Seasonings:
1/2 teaspoon salt
2 teaspoons oyster sauce
1 tablespoon Shaozing rice wine or dry sherry
Few drops of sesame oil
1 tablespoon cornstarch, dissolved in 1/2 cup cold water, for thickening
RECIPE METHOD
Heat 1 tablespoon of the peanut oil in a wok over moderate heat. Stir-fry the shrimp
with the ginger and 1/4 teaspoon salt for 1-2 minutes, or until they turn pink and
become bouncy. Remove and set aside to cool.
Beat the eggs with 1/2 teaspoon salt and pepper. Add the cooked shrimp. Assemble
all of the other ingredients on a plate. Have the seasonings mixture and the
thickening nearby.
Heat 3 tablespoons of the groundnut oil in a hot wok until just beginning to smoke.
Pour in the egg mixture, and cook over moderate heat, breaking the edges of the
omelet with a spatula and tilting the wok to allow the soft center to run out. There is
no need to keep the eggs in one shape. Continue to cook until the eggs are softly set
and slightly brown on the outside. Remove to a warm plate and place over a pot of
hot water to keep warm while you make the sauce.
Add the remaining 2 tablespoons of the peanut oil to the wok over moderate heat.
Saut the mushrooms, bamboo shoots, peas, and the scallions for 1 minute. Add the
seasoning mixture and stir well. Stir in the thickening. Spoon over the omelet and
serve immediately.
Nutrition Facts
Serves 8-10
Facts per Serving
Baked Barbecued Pork Buns Recipe
Makes 16 buns
In China, jingling bells or the slapping of bamboo sticks signals the arrival of street
vendors, who deliver to the door a mlange of breakfast foods. One popular choice is
buns stuffed with honey-glazed pork nuggets.
Cantonese Barbecued Pork
Helpful Hints:
RECIPE INGREDIENTS
For Filling:
1 tablespoon dark soy sauce
1/2 cup water
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon peanut oil or corn oil
1 small yellow onion, diced
2 green onions, chopped
1 teaspoon grated fresh ginger
1 pound Cantonese barbecued pork, diced
For Bread:
1 package active dry yeast
3 tablespoons sugar
1/4 cup warm water (110-115 degrees F)
1 cup milk, heated
1 egg, beaten
3 3/4 cups all-purpose flour, plus extra as needed
1/2 teaspoon salt
2 teaspoons baking powder
16 squares parchment paper, each 4 inches square
For Glaze:
1 egg, lightly beaten
1/2 teaspoon sugar
1 tablespoon water
RECIPE METHOD
FOR FILLING: In a small bowl, stir together the 3 sauces, water, cornstarch and
sugar until smooth; set aside. Preheat a wok over medium heat and add the oil.
When it is hot, add both onions and the ginger and stir-fry until the onions are
10
softened but not browned, about 1 minute. Increase the heat to high, add the pork
and toss to mix. Stir the sauce quickly and add to the pork. Bring to a boil and stir
until thickened, about 30 seconds. Stir in the sesame oil. Transfer to a bowl, cover
and refrigerate until well chilled.
FOR BREAD: In a bowl, stir together the yeast, 1 tablespoon of the sugar and the
warm water. Let stand until the yeast bubbles, about 3 minutes. Stir in the warm milk,
oil and egg; set aside. In a food processor fitted with the metal blade, combine the
flour, salt and the remaining 2 tablespoons sugar. With the motor running, slowly
pour in the yeast-milk mixture. Process until the dough forms a rough ball and begins
to pull away from the sides of the work bowl, about 15 seconds. If it is sticky, sprinkle
in a little flour and process for 30 seconds longer.
Turn out the dough onto a lightly floured work surface and knead until smooth and
spongy but resilient, 3-5 minutes. Form into a ball, place in a bowl and cover with
plastic wrap. Let rise until doubled in size, about 2 hours at warm room temperature
(or overnight in the refrigerator).
Turn the dough out onto the work surface. Sprinkle with the baking powder and
knead until incorporated, about 3 minutes. Cut the dough in half and roll each half
into a rope 8 inches long. Cut each rope into 8 pieces. Cover unused pieces with a
damp kitchen towel. Roll each piece into a ball. Using a rolling pin, flatten each ball
into a round 5 inches in diameter. To fill each bun, place 2 tablespoons filling in the
center of a round. Pull the edges so that they come together and then pinch them
together securely to enclose the filling. Shape into a smooth domed bun and place,
pinched side down, on a parchment square. Set on a baking sheet. Make the
remaining buns in the same way and place 2 inches apart on the sheet. Cover with a
kitchen towel and let rise in a warm place until doubled, about 30 minutes.
Preheat an oven to 350 degrees. To make the glaze, in a bowl, stir together all the
ingredients.
Just before baking, brush the buns with the glaze. Bake until golden brown, about 25
minutes. Serve hot or at room temperature.
Nutrition Facts
Makes 16 buns
Facts per Serving
Almond Cookies Recipe
Makes 24 cookies
The almond has an interesting history in China. The sweet almond was already in
cultivation in the late Tang dynasty (AD 618-906), having been brought to China from
Russian Turkestan and central Asia.
The bitter almond is a local nut, which is actually the kernel of the native apricot. It is
used extensively in Chinese herbal medicine for respiratory dysfunctions and is also
added in carefully prescribed quantity (because of its slightly toxic properties in its
raw state and its strong bitter taste) to "superior" soups such as double-boiled quail
and ginseng soup.
In desserts, it is often ground and combined with milk. The technique of baking, as in
the following recipe, is borrowed from the West.
RECIPE INGREDIENTS
1/2 cup granulated sugar
3/4 cup packed soft brown sugar
1/2 cup margarine
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
Sesame seeds
24 blanched almonds (halves)
RECIPE METHOD
Preheat the oven to 350 degrees F. Cream the sugars with the margarine. Add the
egg and almond extract and beat until fluffy.
Sift the flour and baking powder together and fold into the mixture a little at a time.
Beat lightly to make a smooth dough. Do not knead the mixture too much, or the
cookies will be hard.
Shape the dough into balls the size of a walnut. Dip the tops of the cookies into the
sesame seeds. (You may need to slightly dampen the top of each with a little water.)
Lightly press half an almond into the center and flatten a little.
Place the cookies about 1 inch apart. Bake for 8-10 minutes until golden brown.
Store in airtight containers.
Nutrition Facts
Makes 24 cookies
Facts per Serving
Tea Leaf Eggs Recipe
Serves 6
This unusual treatment of the egg is one of the many ways this valuable foodstuff is
utilized. Like soy sauce eggs, tea leaf eggs are served mainly cold, mostly as a
snack food or sometimes as part of a cold selection of appetizers at the start of
dinner. Tea leaf eggs not only have a most unusual flavor, they look quite marvelous,
with an elegant marbled appearance.
RECIPE INGREDIENTS
CHINESE FOOD
3 tablespoons tea leaves (your favorite type)

4 eggs
2 teaspoons dark soy sauce
1 whole star anise (available at Chinese stores)
RECIPE METHOD
Make a pot of tea in a 4-cup pot with the tea leaves.
Boil the eggs in water to cover for 4 minutes. Cool, then crack the shells all over by
rolling the eggs across a work surface, or tapping the shells with the back of a metal
spoon.
Transfer the pot of tea, the dark soy and the star anise to a saucepan and bring to a
boil. Place the cracked eggs in the pot, cover, and cook gently for about 10 minutes.
Turn the eggs in the pot to color evenly. Soak in the tea mixture for another 5
minutes. Remove, cool and shell the eggs.
NOTE: The tea imparts an unusual flavor to the eggs, and the cracked shells allow
the tea to seep through, producing a lovely marbled effect.
Nutrition Facts
Serves 6
Facts per Serving
Ginger and Honey Fresh Fruits Recipe
Serves 10
Ginger is naturally associated with Chinese cooking. The ginger plant is native to
Asia and was one of the first oriental spices to travel the Silk Road to Europe. Its
uses are many. Sauted with garlic and scallions, it forms the basis for a host of
dishes. Dried or candied, it is used in preServes and sweets that the Chinese enjoy
as nibbles. In this recipe, sweet preserved ginger is used to add tang to fresh fruits.
RECIPE INGREDIENTS
3 tablespoons stem ginger syrup
2 tablespoons clear honey
1 tablespoon chopped stem ginger
1 1/3 cups green ginger wine
1 large mango
1 small fresh pineapple, cut into good bite-size pieces
1 medium cantaloupe, cut into balls
2 Chinese gooseberries (kiwis), peeled and sliced
2 star fruits, sliced
Juice of 1 lime
1 tablespoon finely julienned strips of lime zest, for garnish
RECIPE METHOD
Combine the stem ginger syrup, honey, and stem ginger with the ginger wine. Set
aside.
Slice the mango on each side of the stone. Cut the flesh from the skin in chunks. Mix
with the other fruits, lime juice and grated lime zest. Pour the ginger wine mixture
over the fruits. Cover and refrigerate overnight.
TO SERVE: Attractively arrange in a bowl and garnish with the lime. Serve chilled.
Nutrition Facts
Serves 10
Facts per Serving
Lychee and Ginger Ice Cream Recipe
Serves 8-10
Southern fruits have always been northern luxuries, and the dainty and exotic lychee,
cultivated in southern China since 1700 BC, has quite a history. Stories of the
extravagant favorite concubine of an emperor of the Tang dynasty (AD 618-906) tell
of relays of exhausted horsemen bringing fresh lychees packed in ice from the South
to Changan (now Xian), the capital, to indulge her passion for them.
The flesh of the lychee is a translucent pearly white with a texture and flavor similar
to a large luscious grape. In this recipe an ancient fruit is married to an ancient recipe
- surprisingly, the making of ice cream in China goes back more than 3,000 years.
RECIPE INGREDIENTS
3 egg whites
1 1/4 cups sugar
2 cups heavy cream
1 1/4 lb can lychees, drained and roughly chopped
1 cup chopped crystallized (sweet) stem ginger in syrup
Grated zest of 1 orange, for garnish
RECIPE METHOD
Beat the egg whites until thick, gradually add the sugar and beat until stiff peaks
form. Add the cream and continue beating until the mixture is thick and creamy.
Add 2 teaspoons of the ginger syrup into the chopped lychees. Gently mix the
lychees and ginger into the ice cream mixture and pour into a large (2-qt) flat dish.
Cover and freeze. When almost set, take out, beat again, then return to the freezer
to set overnight.
One hour before serving, place the ice cream in the refrigerator to soften a little.
Garnish with the orange zest.
Nutrition Facts
Serves 8-10
Facts per Serving
11

Mango Ice Cream Recipe
Serves 10
The mango is more often associated with tropical countries like Thailand, Myanman
(Burma) and India, where it is said to have originated more than 4,000 years ago.
Exactly when this delightful "tropical" fruit first traveled to China is a little uncertain,
but references to the cultivation of mangoes in China occur in texts dating from the
seventh century. Over many hundreds of years now, this delicious, plump, soft fruit
has found great favor with the chefs of South China, where it is wedded to both
savory and sweet dishes.
Ice cream has a history that goes back much further. Early recipes exist to testify that
ice cream as we know it today was made and enjoyed some 3,000 years ago.
RECIPE INGREDIENTS
4 egg whites
1 3/4 cups superfine sugar
2 1/2 cups heavy cream
2 ripe mangoes, flesh roughly chopped into 1-inch pieces
RECIPE METHOD
In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the
cream and continue beating until the mixture is thick and creamy. Gently mix in the
mango pieces.
Cover and freeze until almost set. Take out, beat again and return to the freezer to
set overnight.
One hour before serving, place the ice cream in the refrigerator to soften a little.
Nutrition Facts
Serves 10
Facts per Serving
Peking Candied Apples Recipe
Serves 6
Although this is not a traditional "hawker" dessert, a candied apple stand fits perfectly
into the concept of Asian fast food. Being well organized is the key to the success of
this dish. For a memorable presentation, candy the apples at the table in front of your
guests.
RECIPE INGREDIENTS
For Batter:
3/4 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
About 3/4 cup water
2 Granny Smith or other firm green apples
Juice of 1 small lemon
For Syrup:
1 cup sugar
1/4 cup water
1 tablespoon black or white sesame seeds
Peanut or corn oil for frying
RECIPE METHOD
FOR BATTER: In a bowl, sift together the flour, cornstarch and salt. Stir in the egg
and 3/4 cup water, adding more water if needed to achieve the consistency of a thick
pancake batter.
Peel, halve and core the apples, then cut each into 8 wedges. Place in a bowl and
immediately toss with the lemon juice. Set aside.
FOR SYRUP: In a small, heavy-bottomed saucepan over medium heat, combine the
sugar and water. When the sugar has dissolved, raise the heat to high and boil
without stirring. Continue boiling until the mixture changes from large, thick bubbles
to a smooth, golden brown syruplike consistency, 8-10 minutes. This is the hardcrack stage (300-310 degrees F). To test the sugar syrup, using a small spoon,
scoop up a small amount of syrup and drop it into the ice water. It should harden
instantly. At this point, the syrup could easily burn, so lower the heat or set the pan in
a bowl of ice-cold water to cool it quickly; keep warm while you make the fritters. Stir
in the sesame seeds.
Preheat a deep saucepan or wok over medium-high heat. Pour in oil to a depth of 1
1/2 inches. Heat to 375 degrees F. Oil a serving platter. Fill a deep serving bowl with
ice cubes and add water to cover. Set the platter and bowl aside.
When ready to serve, slip the apple wedges into the batter to coat each wedge
completely. Using long chopsticks or a slotted spoon, lift out the apple wedges one at
a time, allowing the excess batter to drip off into the bowl, and carefully lower into the
hot oil. Do not crowd the pan; the wedges must float freely. Deep-fry, keeping the
wedges separated and turning often, until golden brown, about 2 minutes. Using a
slotted spoon, transfer the wedges to paper towels to drain. When all of the wedges
have been fried, dip a few of them in the syrup. Turn them with oiled tongs or
chopsticks to coat completely with the syrup. Then remove the wedges and set them
on the oiled platter, keeping them separate. Repeat with the remaining wedges.
TO SERVE: Bring the platter of caramelized apples and the serving bowl of ice water
to the table. Pour the caramelized apple wedges into the ice water. Using chopsticks
CHINESE FOOD
or a slotted spoon, immediately transfer the hard candied apples from the water to a
serving dish. Serve at once.
Nutrition Facts
Serves 6
Facts per Serving
Sweet Red Bean Soup Recipe
Source: Cooking.com
Serves 8
The vibrant color of red signifies happiness and luck. For this reason, it is always
present at special celebrations such as weddings, birthdays, and most of all the
Chinese New Year. This soup is made of red azuki beans, which are small, dried
sweet-flavored beans. The dried lotus seeds, with a slight nutty flavor, are added to
create a dramatic contrast in color and texture. The soup may be served hot, at room
temperature, or chilled.
RECIPE INGREDIENTS
1 cup dried red azuki beans, soaked 4 hours or overnight, drained
1/4 cup dried lotus seeds, soaked for 12 hours, or overnight, drained
1/3 cup to 1/2 cup sugar
RECIPE METHOD
Combine beans and 7 cups water in large pot. Bring to boil. Reduce heat to mediumlow. Cook uncovered until beans are tender and the liquid has reduced by 3 cups,
about 2 hours. Add the lotus seeds and cook until almost tender, about 20 minutes
longer. Divide soup among 8 soup bowls and serve.
Nutrition Facts
Serves 8
Facts per Serving
Ginger Peach Sorbet Recipe
Makes about 3 cups; Serves 4
The origin of ice cream has been traced back to the ancient Chinese, who mixed ice
with sweets, thus inventing water ices, the precursors to modern-day ice creams.
Chilled fresh fruit is the most popular traditional dessert in Asia, while ice desserts
are favorites among the younger set. This fruit sorbet recipe satisfies both
traditionalists and the young.
RECIPE INGREDIENTS
4 ripe peaches, peeled, pitted, cut into chunks
2 tablespoons fresh lime juice
2 tablespoons sugar
1 egg white
4 pieces sweet stem ginger in syrup or crystallized ginger, chopped
RECIPE METHOD
In a food processor fitted with a metal blade, combine the peaches, lime juice and
sugar. Process to a smooth puree. Pour the puree into a shallow metal pan. Place
the pan in the freezer and freeze until the edges are firm and the center is soft, about
2 hours.
In a large bowl, beat the egg white until almost stiff; set aside. Return the semifrozen
peach pure to the food processor and process until it becomes frothy, about 30
seconds. Add the ginger and egg white to the processor and, using on-off pulses,
process just long enough to blend in the white, 3-5 seconds.
Pour the mixture into a freezer container, cover tightly and place in the freezer until
firm but not frozen solid, 1-2 hours. If it freezes solid, allow it to soften in the
refrigerator before serving, about 30 minutes.
Nutrition Facts
Makes about 3 cups; Serves 4
Facts per Serving
Almond Half-Moons Recipe
Source: Cooking at a Glance - Cookies
Makes about 70 cookies
These crisp little cookies, reminiscent of Chinese almond cookies, will taste great in
any shape your cookie press Makes, but be sure to choose a tip with at least a 1/2inch opening. Otherwise, the ground nuts might get caught in the opening.
Helpful Hints:
Cookie Dough, Making
Cookies, Half-Moons, Steps in Shaping
Cookies, Making Pressed
RECIPE INGREDIENTS
1 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
/4 teaspoon almond extract
3/4 cup ground almonds, hazelnuts, or pecans
Sifted powdered sugar
RECIPE METHOD
12
In a large mixing bowl beat the butter or margarine with an electric mixer on medium
to high speed for 30 seconds. Add the sugar; beat till combined. Beat in the egg and
almond extract. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour and the ground nuts with a wooden spoon. Do not chill dough.
Pack dough into a cookie press fitted with a 1/2-inch-wide round or star tip. Force
dough through the cookie press 1 inch apart onto ungreased cookie sheets forming
crescent shapes.
Bake in a preheated 375 degrees oven for 6 to 8 minutes, or till edges are firm and
bottoms are lightly browned. Remove cookies from pans and cool on a rack. Sprinkle
cookies with powdered sugar.
Nutrition Facts
Makes about 70 cookies
Facts per Serving
Braised Shrimp in Ginger-Coconut Sauce Recipe
Serves 4
RECIPE INGREDIENTS
2 tablespoons peeled and grated fresh ginger
1 tablespoon ground turmeric
1 small red chili pepper, seeded and chopped
2 tablespoons peanut oil
2 onions, chopped
1 pound jumbo shrimp, peeled and deveined, tails intact
2 tomatoes, chopped
3/4 cup coconut milk
2 teaspoons cracked black pepper
2 tablespoons chopped fresh cilantro
1/4 cup small whole cilantro
RECIPE METHOD
Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender.
Process to form paste.
In wok over medium-high heat, warm peanut oil. Add onions and spice paste and
stir-fry until onions soften, 2-3 minutes. Add shrimp and stir-fry until shrimp change
color, 3-4 minutes. Stir in tomatoes and cook until soft, about 2 minutes. Add coconut
milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp
are tender, 6-8 minutes. Stir in pepper and chopped cilantro.
Serve hot, garnished with cilantro leaves.
Nutrition Facts
Serves 4
Facts per Serving
Beef Fried Rice Recipe
Serves 4
Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to
assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor
the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.
WINE RECOMMENDATION:
A California merlot, with its plum flavor and undercurrents of chocolate and herbs,
Makes a rich accompaniment to the beefy rice. As always with California wines, try
to find one that is lightly oaked; a heavy oak taste tends to overwhelm food.
RECIPE INGREDIENTS
3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 scallions including green tops, chopped
RECIPE METHOD
In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1
teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of
salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain
the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef
mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to
2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan
and cook until the watercress is just wilted, about 30 seconds. Remove.
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add
the egg to the pan and cook until just done, about 30 seconds. Remove from the pan
and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8
teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to
the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce,
CHINESE FOOD
the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the
remaining teaspoon of sesame oil over the top.
Nutrition Facts
Serves 4
Facts per Serving
Beef Filets in Black Bean Sauce with Rice Recipe
Serves 4
Although beef in Chinese cuisine is usually sliced or cubed and then cooked, this
recipe provides a delicious exception by offering a traditional black bean sauce to
accompany filet steaks. The tangy salted and fermented black beans are made with
soy beans, and because they are affordable and easy to prepare, they have always
been favored in China as a condiment and seasoning ingredient. The sauce also
contains the Cantonese dark brown oyster sauce, a concentrated all-purpose
seasoning and table condiment made with oysters that have been stewed down with
soy sauce, salt or brine, and cornstarch. Both fermented black beans and oyster
sauce are available in jars in the Asian food section of your supermarket or at any
Asian market. Serve this dish with stir-fried vegetables if you wish.
RECIPE INGREDIENTS
For the Steaks:
1 tablespoon chile oil or 1 tablespoon peanut oil mixed with 1 teaspoon pure red
chile powder
4 filet mignon steaks, about 6 ounces each
White rice
For the Black Bean Sauce:
1 teaspoon minced garlic
1 tablespoon minced ginger
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 serrano or Thai chile, seeded and minced
1 tablespoon water
3 tablespoons fermented black beans
2/3 cup beef stock
1/2 teaspoon sugar
2 scallions, finely sliced on a diagonal, for garnish
RECIPE METHOD
TO PREPARE THE STEAKS: Mix together the soy sauce and chile oil in a cup and
rub all over the steaks. Let the steaks sit on a plate at room temperature for 15
minutes before cooking. Meanwhile prepare the rice. Heat a heavy saut pan or
skillet and sear the steaks for about 5 minutes per side for medium-rare or 7 minutes
per side for medium. While the steaks are cooking, prepare the sauce.
TO PREPARE THE SAUCE: Heat the oil in a separate pan or skillet and add the
garlic, ginger, bell peppers, and chile, and saut over high heat for 1 minute. Add the
water, being careful not to let it splash, and let the vegetables steam for 1 minute.
Add the black beans, sherry, and oyster sauce, and stir well. Thoroughly mix the
stock, cornstarch, and sugar in a cup, raise the heat to high, and add to the pan.
Bring to a boil, lower the heat to medium-high, and stir to combine for 1 minute, until
the sauce has thickened. Remove from the heat.
TO SERVE: Place the steaks on warm serving plates and spoon the rice next to the
filets. Ladle the black bean sauce over the steaks, garnish with the scallions, and
serve immediately.
Nutrition Facts
Serves 4
Facts per Serving
Beef Chow Mein Recipe
Serves 4-6
RECIPE INGREDIENTS
6 1/2 oz wheat flour, rice stick or thick egg noodles
3 tablespoons hoisin sauce
2 teapoons peeled and grated fresh ginger
12 oz round or sirloin steak, thinly sliced
8 fresh shiitake mushrooms, brushed clean and sliced
6 scallions (shallots/green onions), sliced
6 oz (180 g) broccoli, cut into florets
2 tablespoons beef stock
RECIPE METHOD
13
Cook noodles as directed on package. Drain and set aside. In glass or ceramic bowl,
combine soy and hoisin sauces, garlic and ginger. Add steak slices, turn to coat in
marinade, cover and marinate for 30 minutes. Drain and reserve marinade.
In wok or frying pan over medium-high heat, warm vegetable oil. Add steak and stirfry until meat changes color, 3-4 minutes. Remove from pan. Return pan to mediumhigh heat, add mushrooms, scallions and broccoli, and stir-fry for 2 minutes. Add
noodles, steak, reserved marinade, stock, sherry and sesame oil. Cook until heated
through, 1-2 minutes.
Serve immediately, divided among individual plates.
Nutrition Facts
Serves 4-6
Facts per Serving
Beef and Walnuts Recipe
Serves 4
The Song dynasty, especially the era of the southern Song (AD 1126-1279), is known
as China's Golden Age. With increased wealth from overseas trade, suddenly during
this time there was a new, middle-class elite who began to be interested and indulge
in good food in a way seen before only amongst the wealthy.
This new middle class in the South created and developed their own culinary style
distinct from the imperial legacy and adopted a more hybrid style utilizing the natural
resources around them. The result was a simpler, better-balanced style of cooking
that has continued to this day. Beef was still not greatly used, but specific cuts were
used in simple dishes like the one below.
From his travels in China, Marco Polo records nuts of every description: pine nuts,
almonds, chestnuts, fox nuts and walnuts (which were introduced from Persia [Iran]
in the early medieval centuries).
Beef and walnuts is a dish that reflects the flowering of a cuisine that still holds a
stron
RECIPE INGREDIENTS
8 oz beef sirloin (fillet steaks), cut into 3/4-inch dice
For Beef Seasoning:
2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry
1 tablespoon cold water
4 oz walnuts
1 medium carrot
4 thin slices fresh ginger
2 stalks scallions, cut into 1 1/4-inch lengths
For Seasonings:
1/4 teaspoon salt
1/2 teaspoon cornstarch
Dash of white pepper
2 tablespoons Family Chicken Broth
RECIPE METHOD
Combine the beef and beef seasoning ingredients. Set aside for 10 minutes.
Cook the walnuts in boiling water for about 6 minutes; drain. Spread the walnuts out
to dry.
Pour the peanut oil into a preheated wok and heat until it is just smoking. Turn the
heat to low, add the walnuts, and stir slowly. Continue frying the walnuts over low
heat until golden brown and crisp. Remove, drain and place on paper towels. Leave
the oil in the wok.
Cut grooves along the carrot's length at about 1/2-inch intervals. Cut the carrot
crosswise into 1/4-inch slices.
Heat the oil in the wok until moderately hot. Deep-fry the beef for 1 minute. Remove
with a slopped spoon and set aside. Pour off the oil, leaving 1 tablespoon of oil
behind. Saut the carrot flowers, ginger and the scallions. Add the walnuts and toss
all together for 1 minute. Return the beef to the wok to "marry" with the other
ingredients. Stir in the seasonings over high heat.
Serve with steamed rice.
Nutrition Facts
Serves 4
Facts per Serving
Beef and Black Beans Recipe
Serves 4
The black soy bean has a heritage that pre-dates Western civilization. The native soy
bean plant was discovered by the Chinese over 2,000 years ago. Its amazing
nutritional value and versatility (it produces various beans) were appreciated even in
the simplest of rural households. Still today, a common feature of the peasant kitchen
is an earthenware crock containing salt-fermented black soy beans. This dish has
developed a remarkable following in the Western world, proving that the combination
has universal appeal.
RECIPE INGREDIENTS
CHINESE FOOD
12 oz beef rump, thinly sliced across the grain into 2x1-inch pieces
For Marinade:
1 tablespoon peanut oil
1 green bell pepper, cut into julienne
1 white onion, sliced
1 scallion, cut into 1-inch lengths
For Black Bean Sauce:
2 teaspoons fermented black beans (dow see)
1 clove garlic, minced
2 teaspoons minced fresh ginger
1/8 teaspoon salt
1/2 teaspoon sugar
1/2 cup chicken broth
RECIPE METHOD
FOR MARINADE: Place the beef slices on a plate. Combine all the ingredients for
the marinade in small bowl. Drizzle marinade over beef. Set aside 15 minutes.
Assemble the vegetables together on a plate.
FOR BLACK BEAN SAUCE: Heat 2 tablespoons of oil in wok until beginning to
smoke. Stir-fry the bell pepper and the onion slices for 1 minute. Remove to a plate.
Wipe the wok dry with a paper towel.
Heat the remaining 3 tablespoons oil in wok until just smoking. Add the beef slices
and stir-fry over maximum heat for 1-2 minutes, until the meat changes color. Push
the beef to the side of the wok, reduce the heat, and add the scallions and the black
bean mixture. Stir quickly for 30 seconds. Pull the meat slices back to the center of
the wok to coat with the black bean sauce. Do not cook the black beans too long.
TO SERVE: Return the vegetables to the wok and "marry" with the beef slices.
Dissolve the cornstarch in the chicken broth. Add the mixture and stir for 1 minute
before serving.
Nutrition Facts
Serves 4
Facts per Serving
Bamboo Shoots with Pork Recipe
Serves 4
It was in ancient China, in early Han times (202 BC-AD 220), that the delicately
flavored shoot was discovered as a food. It is the tender young shoot of an edible
bamboo plant from about 6 inches (15 cm) high. The creamy young shoot is
considered a great delicacy in winter, having a more pronounced flavor than the
spring bamboo shoot, which is more delicate in taste but possesses a crunchier
texture.
Fresh bamboo shoots add a delicacy and refinement to dishes, as indicated in this
simple dish.
RECIPE INGREDIENTS
For Marinade:
1/1/2 teaspoons cornstarch
10 oz lean pork, sliced across the grain into fine 1/1/2-inch long julienne
1/4 cup peanut oil
5 oz bamboo shoots (available at Chinese stores), sliced to match the pork
1 teaspoon sugar
4 scallions mainly white parts, cut into 1-inch lengths
RECIPE METHOD
Mix the marinade ingredients together and marinate the pork for 15 minutes.
Pour the peanut oil into a preheated wok and heat until the oil begins to smoke. Stirfry the pork slices until the color changes, 1-2 minutes. Remove to a plate.
Add the bamboo shoots, and toss quickly around the hot wok for 10-15 seconds. Add
the soy sauce and sugar. Lower the heat and simmer for 4-5 minutes, stirring
occasionally. Raise the heat to high. Return the pork and toss together quickly.
Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients.
Serve immediately.
Nutrition Facts
Serves 4
Facts per Serving
Almond Chicken with Lemon Sauce Recipe
Makes 4 Servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is
a combination of different textures, shapes, and flavors that meet all the
requirements for a formal Chinese recipe.
RECIPE INGREDIENTS
14
2 boneless, skinless chicken breasts, halved

1/2 cup cornstarch
2 eggs beaten
1 cup sliced almonds
1/2 cup fresh lemon juice
1 1/2 tablespoons sugar
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
RECIPE METHOD
Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs,
then in the almonds, coating well. Chill until needed.
In a nonreactive sauce pan over medium-high heat, combine the lemon juice,
vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture
thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.
In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the
chicken breasts and saute for 5 minutes on each side, or until cooked through.
Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping
sauce.
NOTES: A nonreactive sauce pan is made of a material that will not interact with the
acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Cantonese Shrimp with Fried Rice Recipe
Makes 4 Servings
RECIPE INGREDIENTS
1 cup diced smoked ham (about 6 ounces)
1 cup uncooked baby shrimp (about 8 ounces), deveined and shelled
4 eggs, beaten
3 cups cooked white rice, cold
1 cup chopped scallions
1 cup shredded iceberg lettuce
RECIPE METHOD
In a wok over high heat, heat 2 tablespoons of the oil until it begins to shimmer. Add
the ham and the shrimp and stir-fry for 1 1/2 to 2 minutes, until the shrimp are
opaque on the outside and cooked through. Remove the ham and the shrimp; wipe
out the wok.
In the wok over high heat, heat the remaining 1 tablespoon of oil until hot. Add the
eggs and cook until they are solid, about 2 minutes.
Add the cold rice and stir-fry vigorously, breaking the eggs into pieces and mixing
them thoroughly with the rice until the mixture is hot, about 2 minutes.
Add the shrimp, ham, salt and pepper to taste, scallions, and lettuce and stir-fry
thoroughly to mix the ingredients, about 2 minutes. Serve at once.
Recipe reprinted by permission of Doubleday. All rights reserved.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Chicken Cantonese Recipe
Makes 4 Servings
This chicken dish is loaded with traditional Cantonese ingredients such as rice wine,
sesame oil, and ginger. It is just as tasty served over rice instead of the egg noodles.
Helpful Hints:
Chicken, Stir-frying
Stir-fry ingredients, Preparing
RECIPE INGREDIENTS
1 tablespoon rice wine or chicken broth
12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
1 cup chicken broth
6 ounces dried Chinese egg noodles or regular fine egg noodles
1 teaspoon toasted sesame oil
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons grated ginger root
1/2 cup thinly bias-sliced carrot
1/2 cup thinly bias-sliced celery
1 cup 1x1 1/4 slices red and/or green sweet bell pepper
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1/3 cup coarsely chopped almonds
RECIPE METHOD
CHINESE FOOD
In a medium mixing bowl stir together soy sauce, rice wine or broth, and 2 teaspoons
cornstarch. Stir in chicken and let stand at room temperature for 30 minutes. Do not
drain.
Meanwhile, in a small bowl stir together chicken broth and 1 tablespoon cornstarch.
Set aside. Cook egg noodles according to package directions; drain and return
noodles to pan. Stir in sesame oil. Keep warm.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during
cooking.) Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for
15 seconds. Add carrot; stir-fry for 1 minute. Add celery and stir-fry for 1 minute. Add
sweet pepper and onion; stir-fry for 1 minute. Add mushrooms; stir-fry for 1 minute
more, or till vegetables are crisp-tender. Remove all vegetables from wok.
Add almonds to hot wok; stir-fry for 2-3 minutes, or till toasted. Remove from wok.
Add undrained chicken to hot wok; stir-fry for 3-4 minutes, or till tender and no pink
remains. Push chicken from center of wok. Stir chicken broth-cornstarch mixture; add
to center of wok. Cook and stir till thickened and bubbly. Return vegetables and
almonds to wok. Stir all ingredients together to coat with sauce. Cook and stir about
1 minute more, or till heated through. Serve over noodles.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Chicken Chow Mein Recipe
Serves 4
RECIPE INGREDIENTS
6 cups vegetable oil for deep-frying, plus 2 tablespoons oil
6 1/2 oz fresh thin egg noodles
1 tablespoon peeled and grated fresh ginger
1 onion, cut into eighths
1 lb skinless chicken thigh fillets, cut into 3/4-in cubes
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 bunch choy sum or spinach, trimmed and cut into 2-in (5-cm) lengths
1/4 cup chicken broth mixed with 1 teaspoon cornstarch
RECIPE METHOD
Heat 6 cups oil in wok until it reaches 375 degrees F. on deep-frying thermometer or
until small bread cube dropped in oil sizzles and turns golden. Working in small
batches, add noodles and fry until golden and crisp, 1-2 minutes. Using slotted
spoon, remove from oil and drain on paper towels.
In wok over medium-high heat, warm 2 tablespoons vegetable oil. Add garlic, ginger,
and onion, and stir-fry until onion softens slightly, about 3 minutes. Add chicken and
stir-fry until browned, 3-4 minutes. Add bell peppers and choy sum and stir-fry until
tender-crisp, about 2 minutes. Stir in hoisin sauce and broth and cornstarch mixture
and cook until sauce boils and thickens slightly, about 2 minutes.
TO SERVE: Arrange crisp noodles in nest on serving plates. Top with chicken and
vegetables.
Nutrition Facts
Serves 4
Facts per Serving
Cantonese Barbecued Pork Tenderloin Recipe
Serves 4
The techniques of roasting and broiling (grilling) meats were established early in
China's history, as far back as the Shang dynasty (1523-1027 BC). In fact, the
Chinese have been known to cook their food since 40,000 BC, or around the time
that fire is thought to have been discovered. The earliest roasting was done by
heating slabs of stone and then roasting the raw food upon them, though most
people know the famous essay by Charles Lamb on how the delights of roast pig
were discovered in the dawn of Chinese culinary history when a farmer's house
(sheltering his pigs) was burned down.
This recipe is a perennial Cantonese favorite and when it is done, it is always
welcome as part of a family or special dinner.
RECIPE INGREDIENTS
For Marinade:
2 tablespoons sugar
Pinch of salt
2 tablespoons Chu Hou sauce (soy bean paste), available at Chinese stores
Tiny pinch of red food coloring
1 pound pork tenderloin or fillet, cut lengthwise into 1 1/2-inch thick fillets
1/4 cup plus 1 tablespoon Chinese maltose (available at Chinese stores)
About 1/4 cup hot water (or enough to make a thick syrup with the maltose)
RECIPE METHOD
Mix the marinade ingredients together, add the pork fillets, and marinate for about 40
minutes.
Preheat the oven to 375 degrees F for 10 minutes. Place the fillets on a rack in a
roasting pan and place the pan in the center of the oven. Roast for 15 minutes.
15
Turn the fillets and roast for a further 15 minutes. Remove the meat from the oven
and set aside for 10 minutes to allow the meat to rest.
Simmer the Chinese maltose with the hot water until the maltose dissolves. Pour the
mixture over the pork. Cut into slices just before serving.
Nutrition Facts
Serves 4
Facts per Serving
Facts per Serving

Canton Beef with Stir-Fried Vegetables and Mango Recipe
Serves 4
The southern Chinese province of Canton enjoys a semitropical climate and a long
coastline so that high-quality produce, seafood, and livestock are in abundant supply.
The province has long been renowned for its refined and flavorful cuisine. Because a
high proportion of the first Chinese immigrants to the United States and Europe
came from the Canton province in the nineteenth century, this particular regional
style of cooking is probably the best known in the West and synonymous with
"Chinese cooking." The technique of stir-fry , which preServes color, texture, and
nutritional values, is typical of the cuisine. Meat is often marinated and also
frequently accompanied by fruit as in this recipe.
RECIPE INGREDIENTS
For Marinade:
2 tablespoons water
1 teaspoon cornstarch
1 teaspoon hot chili oil
For Beef:
1 pound top sirloin steak, about 1 inch thick, cut into 1/2-inch strips about 2 or 3
inches long
For Rice:
2 cups long-grain rice
2 cups water
1 tablespoons scallions finely sliced on a diagonal
For Stir-Fry:
4 Chinese dried mushrooms or 8 fresh shittakes, stemmed and sliced
4 tablespoons (1/4 cup) peanut oil
1 red bell pepper, seeded and julienned
1 carrot, cut in half lengthwise and sliced on a diagonal
1/4 cup bamboo shoots, drained and julienned
2 scallions, sliced on a diagonal
2 tablespoons water
1 mango, peeled, pitted, and julienned
RECIPE METHOD
TO PREPARE MARINADE: Combine all the ingredients in a mixing bowl. Add the
sliced steak and let sit at room temperature for 1 hour or refrigerate overnight.
TO PREPARE RICE: Place the rice in a strainer under cold running water until the
water no longer looks milky. Transfer the rice to a saucepan with 2 cups of water and
bring to a boil. Stir once to prevent the rice from sticking to the bottom of the pan.
Turn the heat to low, cover the pan, and cook for 15 minutes, or until the liquid is
absorbed. Turn off the heat and let the rice stand for 10 minutes. Keep warm. Fluff
with a fork just before serving and garnish with the scallions.
TO PREPARE STIR-FRY: Rehydrate the mushrooms by soaking them in warm water
for 15 minutes. Drain and squeeze gently to remove the excess moisture. Remove
the stalks and dice. Heat 2 tablespoons of the oil in a wok or deep skillet. Remove
the beef from the marinade and pat dry. Quickly stir-fry the beef in 2 or 3 batches
over high heat for about 2 minutes, until well browned on all sides but rare or
medium-rare inside. Remove the beef and keep warm. Wipe out the wok with a
paper towel and heat the remaining 2 tablespoons of oil. Add the diced mushrooms,
bell peppers, carrots, bamboo shoots, and scallions, and stir-fry for a few seconds
over high heat. Carefully add the water to steam the vegetables and stir until it has
evaporated. Add the mango and reserved beef, warm through, and remove from the
heat.
TO SERVE: Spoon a bed of the rice onto warm serving plates and top with the stirfry. Serve immediately.
Nutrition Facts
Serves 4
Facts per Serving
Beef with Ginger and Bell Peppers Recipe
Makes 4 Servings
RECIPE INGREDIENTS
For the Marinade:
1/2 teaspoon sugar
1 teaspoon rice wine vinegar
1 pound flank steak, sliced against the grain, on an angle, cut into 4-x-1/2-inch strips
For the Stir-Fry:
2 medium cloves garlic, sliced
4 teaspoons peeled minced fresh ginger
3 bell peppers, 1 red, 1 yellow, and 1 green, seeded and cut into 1-inch pieces
1/4 teaspoon kosher salt

Cantonese Barbecued Pork Recipe
Makes about 3 lb (Serves 16)
Barbecued pork is frequently added to noodles, soups, and main dishes. It also
Makes a delicious snack or appetizer when dipped in Chinese mustard and toasted
sesame seeds. Plan several days in advance to allow time for marinating. Make a
big batch, as it freezes well for up to 2 months.
RECIPE INGREDIENTS
1/4 cup dark soy sauce
1/4 cup honey
1/3 cup sugar
1 teaspoon salt
2 tablespoons Scotch whisky or dry sherry
1 teaspoon peeled and finely grated fresh ginger
1/2 teaspoon five spice powder, optional
4 pound boneless country-style pork spareribs, pork butt, loin or tenderloin
For Honey Glaze:
3 tablespoons honey
RECIPE METHOD
In a small saucepan, combine the light and dark soy sauces, honey, sugar, salt,
whisky or sherry, hoisin sauce, ginger, and the five-spice powder, if using. Heat,
stirring, until the sugar dissolves. Remove from the heat and let cool.
Cut the pork into strips about 2 inches wide, 7 inches long and 1 1/2 inches thick.
Place in a lock-top plastic bag, add the marinade and seal closed. Massage to coat
the meat fully with the marinade. Refrigerate overnight or for up to 3 days. Bring to
room temperature before roasting.
Preheat the oven to 450 degrees F.
Pour boiling water into a roasting pan to a depth of 1/2 inch. Rest a cooling rack
slightly larger than the pan on top of it. Drain the pork and set the strips across the
rack. Roast for 15 minutes. Turn the strips over and roast until browned and firm to
the touch, about 15 minutes longer.
FOR HONEY GLAZE: In a small bowl, mix together the honey, soy sauce and
sesame oil, stirring well. Brush the strips with the glaze and roast until the edges
begin to char, about 1 minute longer. Remove from the oven, cover and let rest for 15
minutes, then cut the strips across the grain into thin slices. Serve warm or cold.
Serving size = 3 oz
Nutrition Facts
Makes about 3 lb (Serves 16)
Facts per Serving
Braised Whole Fish with Ginger Recipe
Makes 4 Servings as part of a banquet
RECIPE INGREDIENTS
One (2-inch) piece fresh ginger, peeled
One (2 pound) snapper, scaled, trimmed, gutted, and gills removed
4 scallions, white and green parts, sliced into 1-inch strips
1/4 teaspoon crushed red pepper flakes
1 1/2 cups chicken broth
1 teaspoon cornstarch dissolved in 1 tablespoon water
RECIPE METHOD
Slice the ginger into paper thin rounds. Slice the rounds into narrow strips. Rinse and
dry the fish. Make 3 slices, 3 inches long on each side in the skin of the fish.
In a large heavy-bottomed skillet or wok, heat the oil. Add the ginger, scallions, and
red pepper flakes and stir-fry for 1 minute.
Place the fish in the pan along with the soy sauce and chicken broth. Bring the broth
to a simmer, baste the fish, and cover. After 8 minutes, slip a large spatula under the
fish and turn, baste, and braise it for 5 to 7 minutes more, or until fish is cooked but
still moist.
Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a
warm place. Combine the dissolved cornstarch with the braising liquid and cook over
high heat for 1 minute, just until the sauce starts to thicken. Pour the sauce over the
fish and serve.
Nutrition Facts
Makes 4 Servings as part of a banquet
CHINESE FOOD
16

1 teaspoon Chinese black vinegar or balsamic vinegar
RECIPE METHOD
TO MAKE THE MARINADE: In a medium bowl, whisk the ingredients together, add
the flank steak, stir to coat the meat, and marinate at room temperature for 45 to 60
minutes.
TO STIR-FRY: When ready to serve, heat a large skillet or wok. Heat 2 tablespoons
of the oil and stir-fry the garlic and ginger over high heat for 30 seconds. Add the
peppers, stir-fry for 3 minutes, and season with the salt and pepper. Transfer the
peppers to a bowl and keep warm.
Heat the remaining oil in the pan, add the beef, and stir-fry over very high heat for 2
to 3 minutes. Return the peppers to the pan, add the soy sauce and vinegar, and
combine with the beef. Add the dissolved cornstarch and continue cooking for 1
minute, until the sauce begins to thicken. Transfer to a platter and serve immediately.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Chicken, Shrimp and Bok Choy over Panfried Noodles Recipe
Serves 4
There is nothing more enticing than the sizzling sound and the seductive fragrance of
noodles panfrying in a wok. At hawker centers, coffee shops and noodle houses
throughout Asia, noodles with multiple combinations of meats and vegetables are
made to order within moments.
Helpful Hints:
RECIPE INGREDIENTS
1 pound fresh thin Chinese egg noodles
3 tablespoons peanut oil, or as needed
Salt
For Sauce:
1 tablespoon Cornstarch">Cornstarch
1 cup chicken stock
1/2 teaspoon sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons oyster sauce
For Topping:
1 whole chicken breast, boned and skinned
1 tablespoon peanut oil, or as needed
1 teaspoon peeled and minced fresh ginger
6 green (spring) onions, cut into 2-inch lengths
1/2 teaspoon salt
1/4 pound large shrimp, peeled and deveined
1 small red bell pepper, cut into 1 1/2-inch cubes
1/4 pound fresh shiitake mushrooms, stemmed and sliced
3/4 pound baby bok choy, cut into 2-inch lengths
RECIPE METHOD
Bring a large pot three-fourths full with water to a boil and salt it lightly. Gently pull the
noodles apart, then drop them into the boiling water, stirring to separate the strands.
Bring to a second boil and cook for 1 minute. Pour the noodles into a colander and
rinse thoroughly with cold running water. Drain well and toss with 1 tablespoon of oil
to keep the strands from sticking together. Preheat an oven to 200 degrees F.
Preheat an 8- or 9-inch frying pan over medium-high heat. When the pan is hot, add
1/2 tablespoon of the oil. When the oil is hot, spread one-fourth of the noodles evenly
over the bottom of the pan, spreading them with a wide spatula to form a pancake.
Reduce the heat to medium and cook until the bottom is golden brown, 4-5 minutes.
Using the spatula, turn the noodle pancake over and brown the other side, about 3
minutes longer; add more oil if needed to prevent scorching. Transfer to a baking
sheet and keep warm while you fry the remaining noodles. Repeat to make a total of
4 noodle cakes.
FOR SAUCE: In a bowl, combine the cornstarch, chicken stock, sugar, white pepper,
soy sauce and oyster sauce. Stir until smooth and set aside.
FOR TOPPING: Cut the chicken into 1/2-inch cubes; set aside. Place a wok over
medium-high heat. When the pan is hot, add the 1 tablespoon peanut oil, ginger,
garlic, green onions and salt. Saut until fragrant, about 15 seconds. Increase the
heat to high and add the chicken and shrimp. Stir-fry until the chicken is white and
the shrimp are pink, about 1 1/2 minutes. Transfer the mixture to a bowl; set aside.
Preheat the wok again over medium-high heat. When the pan is hot, add the bell
pepper, mushrooms and bok choy and stir-fry until the mushrooms begin to shrink,
about 3 minutes, adding more peanut oil if needed to prevent sticking. Stir the sauce
and add to the pan. Bring to a boil, stirring continuously until the sauce is glossy and
thick, about 30 seconds. Return the chicken-shrimp mixture to the wok, add the
sesame oil and toss together quickly to mix.
Divide the noodle cakes among 4 serving plates. Evenly distribute the topping over
each cake and serve hot.
CHINESE FOOD
Nutrition Facts
Serves 4
Facts per Serving
Chicken with Mango, Asparagus and Ginger Recipe
Source: Burt Wolf's Local Flavors, Philadelphia, Pennsylvania
Serves 4 as a main course
Susanna Foo is one of the masters of Asian cooking in America. From her
outstanding cookbook, Susanna Foo: Chinese Cuisine, comes this signature dish.
Honeyed Walnuts
RECIPE INGREDIENTS
For the Chicken and Marinade:
1 pound boneless, skinless chicken breast, cubed
1 tablespoon vodka or dry vermouth
1 large egg white, lightly beaten
1/2 teaspoon coarse salt or kosher salt
1 tablespoon corn oil
For the Sauce:
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup dry white wine
2 tablespoons oyster sauce
1 cup chicken stock
1 tablespoon water
1 cup plus 1 tablespoon corn oil
1 2-inch piece ginger root, peeled and thinly sliced
1/4 cup julienne red bell pepper
6 thin asparagus spears, sliced diagonally into 1-inch pieces (1 cup)
1 ripe mango, peeled and cut into chunks
1/2 cup "honeyed" walnuts (see recipe)
RECIPE METHOD
TO MARINATE THE CHICKEN: Place the chicken in a shallow pan. Add the vodka or
vermouth and mix well. Add the egg white, cornstarch and salt and mix into the
chicken. Add the oil. Toss the chicken in the marinade and refrigerate for 30 minutes.
TO MAKE THE SAUCE: Heat the oil in a medium saucepan. Add the onion and cook
over high heat, stirring, until it is golden, about 3 minutes. Add the garlic and cook for
another minute. Pour in the wine, oyster sauce and soy sauce. Cook, stirring, for 2
minutes. Add the stock. Combine the cornstarch and water and add to the saucepan.
Stir to combine. Cook the sauce over low heat for 20 minutes, until the cornstarch
has lost its raw taste. Strain and set aside.
TO COOK THE CHICKEN: Heat 1 cup of the oil in a large skillet over low heat. Add
all of the marinated chicken and cook, stirring constantly, until the chicken cubes turn
white and are half cooked, about 2 to 3 minutes. Drain in a strainer set over a bowl to
catch the oil; set aside. Once cold, the oil can be strained through a fine sieve and
reserved for another use. Heat the remaining 1 tablespoon of the oil in the skillet,
add the gingerroot and cook over high heat for 1 minute. Add the bell pepper and
asparagus. Pour in the reserved sauce. Add the chicken and cook over high heat,
stirring, for 2 minutes, or until the chicken is completely cooked. Add the mango and
cook just long enough to heat through, about 1/2 minute. Add the walnuts and mix
well. Spoon the chicken mixture onto a platter and serve immediately.
Recipe courtesy of Chef Susanna Foo, Susanna Foo: Chinese Cuisine
Nutrition Facts
Serves 4 as a main course
Facts per Serving
Cantonese Beef in Oyster Sauce with Wood Ear Mushroom Fried Rice Recipe
Serves 4
Canton is a province in southern China with a subtropical climate, and its diverse
agriculture and extensive coastline have contributed to a long tradition of
sophisticated flavors and technique. The Cantonese style of cooking is perhaps the
best known of all the Chinese cuisines in the United States because most of the
early immigrants came from that province. The rice dish is substantial enough to be a
main course on its own if you double all the ingredients.
Long-Grain White Rice
RECIPE INGREDIENTS
For Beef:
1 pound top-sirloin steak, prime or choice grade, cut into thin strips about 1 inch long
and 1/8 inch thick
Freshly ground black pepper to taste
1 teaspoon sugar
2 tablespoons dry sherry
1 egg, beaten
17
2 teaspoons minced ginger

For Rice:
1/4 cup dried wood ear (Chinese) mushrooms (about 1/2 ounce)
1/2 teaspoon minced ginger
1 large onion, finely sliced
Pinch of Salt
1 teaspoon sugar
1 recipe Long-Grain White Rice
Salt and freshly ground black pepper to taste
1/4 cup frozen peas
For Stir-Fry:
1/3 cup vegetable oil
1 1/2 tablespoons cornstarch
1 tablespoon all-purpose flour
8 ounces snow peas, trimmed
1 tablespoon tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon water
1 teaspoon sugar
1 teaspoon minced ginger
3 scallions, sliced (about 1/4 cup), for garnish
RECIPE METHOD
FOR BEEF: Season the beef with pepper, place in a mixing bowl, and add the soy
sauce, sugar, sherry, egg, and ginger. Mix well and let marinate for 30 minutes.
FOR RICE: Soak the mushrooms in a bowl of warm water for 20 minutes. When
rehydrated, cut off the stems and dice. Heat 2 tablespoons of the oil in a wok. Add
the ginger and onion, and stir-fry over medium-high heat for 3 minutes. Add the
mushroom stems and caps, and stir-fry for 2 minutes longer. Add the salt, sugar, and
soy sauce, and stir-fry for 1 longer. Add the rice and stir-fry for 2 minutes or until
warmed through. Heat the remaining tablespoon of oil in another wok or large saut
pan. Season the eggs with salt and pepper and gently stir-fry for about 1 to 2
minutes, or until just set. Add the peas and stir-fry for 1-1/2 minutes longer. Add to
the rice mixture and mix well. Transfer to a warm serving bowl and keep warm.
FOR STIR-FRY: Heat the oil in a clean wok until just smoking. Mix 1 tablespoon of
the cornstarch and flour in a small bowl. Remove the beef from the marinade and
dredge in the cornstarch and flour mixture. Stir-fry in the oil over high heat for 2
minutes. Remove and drain on paper towels.
Pour off the remaining oil, leaving 2 tablespoons. Reheat the wok, add the snow
peas and stir-fry over medium-high heat for 1-1/2 minutes. Remove with a slotted
spoon and place on serving plates, forming a bed. In a small bowl, mix together the
soy sauce, ketchup, Worcestershire sauce, oyster sauce, water, and sugar. Add to
the pan, stir in the remaining 1/2 tablespoon of cornstarch and the ginger, and bring
to a boil. Add the reserved beef and stir-fry for 1 minute, coating the beef with the
sauce. Remove and arrange on top of the bed of snow peas. Garnish with the
scallions and serve with rice.
WINE RECOMMENDATION: The conbination of soy sauce and ginger calls for a
very sturdy wine such as Cabernet Sauvignon, either from the Medoc area or
Sonoma valleys of California.
HELPFUL TIPS: The trick with this recipe is to prepare the ingredients ahead of time
- cut, dice, and measure out - or what in professional cooking is termed mise-enplace. For 2 cups of cooked white rice, begin with 3/4 cup dry rice. Oyster sauce is
thick and dark brown, made with soy sauce and oysters. It is used most commonly in
the cuisines of southern China. Ideally, this recipe should be prepared in 2 woks. If
you own only one, prepare the eggs and vegetables in a saut pan.
Nutrition Facts
Serves 4
Facts per Serving
Chicken Breasts with Peanut-Ginger-Honey Sauce Recipe
Source: The Golden Door Cookbook
Makes 4 Servings
Nothing could be easier than these chicken breasts served with an addictive peanut
sauce that gives the simple chicken an Asian flair. When making the sauce, double
the recipe so you can serve it with cold seafood or chicken salad--but be careful not
to eat much more than recommended, as the calories add up quickly.
RECIPE INGREDIENTS
For Chicken:
1/2 teaspoon oriental sesame oil
2 teaspoons low-sodium tamari or soy sauce
1 tablespoon fresh lime juice
1 tablespoon cracked Szechwan peppercorns or Thai or Vietnamese chili paste
2 boneless skinless chicken breast halves, fat trimmed, meat cut into 3/4-inch pieces
2 teaspoons canola oil
1/2 red bell pepper, cut into 1/4-inch strips
5 shiitake mushrooms, stemmed, thinly sliced
1/4 cup vegetable broth or water
CHINESE FOOD
For Steamed Vegetables:

1 cup broccoli florets
16 snow peas
8 baby carrots
1 1/2 cups hot cooked brown rice
Peanut-Ginger-Honey Dressing or Sauce
RECIPE METHOD
FOR CHICKEN: In a small glass or ceramic bowl, whisk together the ginger, oil,
tamari, lime juice, and peppercorns. Add the chicken, toss, cover, and refrigerate for
at least 1 hour and no longer than 8 hours.
In a large saucepan or wok, heat the oil over medium-high heat. Add the chicken and
any marinade and stir-fry for 3 to 4 minutes, until just slightly underdone. Add the bell
pepper and mushrooms and stir-fry for another 2 to 3 minutes. Add the vegetable
broth and scrape up any browned bits sticking to the pan.
FOR STEAMED VEGETABLES: Meanwhile, in a steaming basket set over boiling
water, steam the broccoli, snow peas, and carrots just until fork-tender.
Spoon the rice onto warmed plates. Spoon the chicken and stir-fried vegetables over
the rice and ladle 2 tablespoons of the sauce over each serving. Garnish with the
steamed vegetables and cilantro.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Chinese Poached Chicken Breasts with Star Anise Recipe
Serves 4
Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger,
scallions, and soy sauce is a Chinese classic. Traditionally you would save, not
serve, the brothit improves each time you use itbut we can never resist serving it
with the chicken as a light sauce. If you like, boil noodles separately and add them to
the broth for a meal in a dish.
WINE RECOMMENDATION
The exotic yet delicate broth requires a flavorful but light white wine. A German
riesling would be ideal; if the riesling you choose has some slight sweetness, all the
better.
RECIPE INGREDIENTS
3 1/2 cups canned low-sodium chicken broth or homemade stock
2 carrots, cut diagonally into 1/2-inch slices
6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh
ginger
4 cloves garlic, smashed
1/4 cup brown sugar, preferably dark
1/4 cup soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
1/4 teaspoon salt
1/4 cup dry sherry
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
RECIPE METHOD
In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger,
the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and
salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Add the sherry and chicken and bring back to a simmer over moderately low heat,
covered. Turn the chicken and simmer, covered, until the chicken is just done, about
5 minutes.
With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow
bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped
scallion. Ladle the broth over the chicken and top with the remaining chopped
scallion.
Nutrition Facts
Serves 4
Facts per Serving
Cranberry Chicken Stir-Fry with Ginger Recipe
Source: The Cranberry Cookbook
Serves 4
RECIPE INGREDIENTS
2 shallots, finely chopped
1 inch piece of fresh ginger root, peeled and thinly sliced into julienne strips
2 garlic cloves, crushed
4 skinless chicken breasts, about 3 ounces each, thinly sliced
1/4 cup dried cranberries
4 green onions (scalions), diagonally sliced
18
2 cups bean sprouts, or sliced green or red bell pepper or carrot strips
RECIPE METHOD
Heat the 2 tablespoons of oil in a wok and stir-fry the shallots, ginger, and garlic for
30 seconds. Add the chicken and stir-fry for 2 minutes or until golden brown.
Add the hoisin, oyster, and soy sauces and the cranberries and stir-fry for a further 2
minutes. Check that the chicken is cooked all the way through, then add the green
onions and beansprouts or other vegetables, if using, and toss together for 3 - 4
minutes.
In a small saucepan containing 1/2 inch of oil, deep fry the basil leaves and red chili
in two batches for 10 - 30 seconds until crisp. Use the basil and chili as a garnish for
the stir-fry.
Nutrition Facts
Serves 4
Facts per Serving
Chinese Red-Cooked Pork Recipe
Source: Cooking.com
Serves 10
In this recipe the fat and skin are removed from the pork before slicing. The Chinese
consider this to be a delicacy so leave it on if desired. This sweet and tender pork is
delicious stuffed into mandarin pancakes or warmed flour tortillas with slivers of
green onion. Or serve over mounds of white rice with a side of steamed snow peas
and a glass of Zinfandel or a cold lager.
Cooking.com Tip: Using a spoon or baster to remove excess fat from pan drippings
can be time-consuming and will inevitably remove some of the treasured juices as
well - no matter how careful you are. A fat separator is an ingenious tool that allows
fat to separate and rise to the top so the flavorful juices can then be poured out the
spout.
RECIPE INGREDIENTS
One 4- to 6-pound bone-in pork shoulder, preferably with skin
1/2 cup reduced-sodium soy sauce
1/2 cup mirin or sherry
3/4 cup water
1/2 teaspoon salt
3 whole star anise
1 tablespoon turbinado sugar
Steamed white rice
Thinly sliced green onions
RECIPE METHOD
Preheat oven to 325 degrees F. Using sharp chef knife, score 3-inch slits all over
pork skin (do not cut into flesh). Place pork in heavy ovenproof soup pot or large
enameled cast-iron Dutch oven. Add enough cold water to cover pork. Bring to boil
over high heat; cook 8 minutes. Drain; rinse under cold water. Return pork to dry pot.
Drizzle 1/4 cup soy sauce and 1/4 cup mirin over pork; sprinkle with salt. Pour 1/2
cup water in pan around pork. Cover and braise in oven 30 minutes. Turn pork over;
baste with pan juices. Cook 30 minutes longer; turn pork over and baste again. Add
remaining soy sauce, sherry, water, star anise, ginger and sugar. Cook until pork is
tender, turning and basting with pan juices every 30 minutes, about 1 hour. Turn pork
skin side up; baste again. Increase heat to 375 degrees F. Cook uncovered until pork
is glazed and skin is slightly crisp, about 30 minutes longer.
Transfer pork to cutting board with juice-catching channel; cool 5 minutes. Remove
and discard fat and skin from pork, if desired. Cut pork crosswise into 1/2- to 3/4inch-thick slices. Pour all juices from pan and any accumulated juices from cutting
board into fat separator.
Serve slices over steamed rice; drizzle with pan juices. Sprinkle with green onions
and serve.
Recipe created exclusively for Cooking.com by Brigit L. Binns.
Nutrition Facts
Serves 10
Facts per Serving
Chinese New Year's Omelet Recipe
Makes 4 Servings
RECIPE INGREDIENTS
8 large eggs
3/4 cup chopped water chestnuts
4 scallions, white and green parts, thinly sliced
1 teaspoon dark chinese or japanese sesame oil
RECIPE METHOD
Whisk the eggs in a medium bowl with the salt and pepper. Mix the water chestnuts,
scallions, and sesame oil into the eggs.
Heat the vegetable oil in an 8-to-10-inch non-stick skillet over medium-high heat.
Pour the egg mixture into the pan. Let the eggs begin to set, then gently stir the
middle of the omelet a couple of times with a fork and cook for 1 to 2 minutes. Cover
the omelet and cook over medium-low heat for 2 minutes more, or until the eggs are
CHINESE FOOD
almost set. When the omelet is almost set, carefully flip it over onto a flat plate larger
than the pan, then slip the omelet back into the pan to cook the other side for another
minute.
Invert the omelet from the pan to a plate, slice it into wedges, and serve immediately.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Chinese Beef with Broccoli Recipe
Makes 4 Servings
RECIPE INGREDIENTS
2 cups water
2 cups broccoli florets
1 pound boneless, lean beef, cut into strips
1 tablespoon chopped fresh ginger (optional)
1/2 cup chopped scallions
1 red bell pepper, cored, seeded, and cut into strips
1/2 cup very thinly sliced carrots
1 1/2 cups sliced mushrooms
1 cup drained bamboo shoots
3 tablespoons oyster sauce or black bean sauce
2 teaspoons soy sauce, or more to taste
White rice, for serving
RECIPE METHOD
In a wok or large saut pan over high heat, bring the water to a boil. Add the broccoli
and cook for 2 minutes. Drain the broccoli, discarding the water. Set the broccoli
aside.
Return the wok to medium-high heat. Add the oil to the wok and heat until the oil
begins to shimmer. Add the beef strips and stir-fry until the beef changes color, about
1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the
oil.
Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the broccoli,
scallions, bell pepper, and carrots and stir-fry for 1 minute. Add the mushrooms and
bamboo shoots and stir-fry for 1 minute. Return the beef to the wok and add the
oyster or black bean sauce and soy sauce. Stir-fry for 1 minute, or until the beef is
cooked through. Serve at once, with white rice.
Coutesy of The Grand Formosa Regent Hotel, Taipei, Taiwan.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Chinese Hot Pot Recipe
Source: Cooking.com
Serves 8
Chinese New Year would not be a celebration without the Chinese Hot Pot, a
traditional fondue served during this holiday. Plates filled with any combination of
meat and seafood are placed around a communal pot filled with ginger-infused
chicken stock. Set atop an electric hot plate or over hot coals, the stock simmers,
while you cook your own ingredients in it. Dried shiitake mushrooms, and fresh
vegetables such as bok choy, or spinach are added to the stock and eaten with a
light, complementing serving of cellophane noodles.
RECIPE INGREDIENTS
One 3-pound chicken, breast meat thinly sliced across the grain, bones and legs
reserved
1 large yellow onion
4 scallions, trimmed, halved crosswise
3 ounces fresh ginger, thinly sliced
12 dried shiitake mushrooms, soaked 30 minutes, drained, stemmed
Coarse sea salt and ground black pepper
1 pound beef eye of round, thinly sliced across the grain
1 pound uncooked medium-size shrimp, peeled, deveined
1 pound fresh flounder filet, thinly sliced crosswise across the grain
3 ounces dried cellophane noodles, soaked for 30 minutes, drained
2 pounds fresh baby bok choy, trimmed, leaves separated; or shredded Napa
cabbage
Chinese soy sauce
Oyster sauce
Hoisin sauce
Oriental sesame oil
Chinese chili paste with garlic
RECIPE METHOD
Combine 5 quarts cold water, reserved chicken bones and legs, onion, scallions and
ginger in a stockpot. Bring to a boil over high heat. Add mushrooms. Season with salt
and pepper. Gently simmer uncovered and undisturbed until the broth has reduced
by about 2 quarts, about 3 hours. Strain the broth into a wok, clay pot, or a wider
more shallow pot. Return the mushrooms to the broth. Add some bok choy, spinach
or cabbage.
19
Divide beef, chicken, fish, and shrimp among 4 or 8 plates. Cook noodles in large pot
of boiling water until transparent, about 2 minutes. Drain and divide among 8 bowls
and distribute among guests.
Place an electric plate in the center of your dining table and preheat to medium-low
heat. Place pot of broth on top. Encourage your guests to cook their own pieces of
beef, chicken, fish and shrimp in the simmering broth. The cooked vegetables should
be eaten as well, with remaining raw vegetables added to the simmering broth as
you go along. Serve soy sauce, oyster sauce, hoisin sauce, sesame oil, and/or chiligarlic paste for dipping.
NOTE: You can also add 1 pound of thinly sliced squid, or 1 pound of thinly sliced
pork if you like.
Nutrition Facts
Serves 8
Facts per Serving
Cold Noodles with Asparagus and Ginger Recipe
Makes 4 Servings
RECIPE INGREDIENTS
For the Dressing:
1 1/2 teaspoons kosher salt
1 tablespoon Chinese black or balsamic vinegar
2 teaspoons soy sauce
4 teaspoons finely minced peeled fresh ginger
1/2 teaspoon finely minced orange zest
1 tablespoon dark Chinese or Japanese sesame oil
FOR THE NOODLES:
1/2 pound Chinese egg noodles
3/4 pound asparagus
4 radishes, thinly sliced
1 scallion, white and green parts, thinly sliced
2 tablespoons minced fresh coriander, plus sprigs for garnish
RECIPE METHOD
TO MAKE THE DRESSING: In a large bowl, whisk together the salt, pepper, vinegar,
soy sauce, ginger, and orange zest. Slowly whisk in the vegetable and sesame oils.
Set aside.
TO MAKE THE NOODLES: Bring a medium pot of water to a boil, salt the water, and
cook the noodles until al dente, according to the package directions. Drain the
noodles into a colander and rinse them under cool water. Shake the noodles free of
excess water. Add the noodles to the dressing, toss to coat, and set aside.
Peel the bottom part of the asparagus stalks with a vegetable peeler and trim the
tough ends. Cut the asparagus on the bias into 1/4-inch-thick slices about 1 1/2
inches long. Steam the asparagus and radishes in a steamer basket or bamboo
steamer over boiling water for 2 minutes. Remove the steamer tray and rinse the
vegetables under cold water to stop the cooking.
TO SERVE: Toss the noodles with the cooked asparagus, radishes, scallions, and
minced coriander. Place in a serving bowl and garnish with sprigs of coriander.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Ginger Beef with Vegetables Recipe
Source: Burt Wolf's Origins, Hong Kong
Makes 4 Servings
RECIPE INGREDIENTS
2 cups water
1 cup julienned celery (21/2-inch x 1/4-inch)
1 cup julienned carrots
1 tablespoon sesame oil
12 ounces flank steak, sliced against the grain, on an angle, cut into 4 x 1/2-inch
strips
2 tablespoons minced ginger
1 tablespoon minced garlic
Salt
RECIPE METHOD
In a wok or large skillet bring the water to a boil. Add the celery and carrots and boil
for a minute. Drain and discard the water and wipe the wok clean.
In the wok, heat the vegetable and sesame oils and stir-fry the beef for 1 minute. Add
the ginger and garlic and stir-fry for 30 seconds. Add the parboiled celery and carrots
and stir-fry for 30 seconds. Add the dissolved cornstarch and cook for a minute or
until the sauce begins to thicken. Season with salt to taste and serve.
Nutrition Facts
Makes 4 Servings
Facts per Serving
CHINESE FOOD

Fried Tofu Salad Recipe
Serves 4
RECIPE INGREDIENTS
For the salad:
8 oz egg noodles
1 English (hothouse) cucumber, thinly sliced
1 cup fresh bean sprouts, rinsed
3 tablespoons sliced scallions
2 tablespoons sesame seeds, toasted
6 1/2 oz firm tofu, cut into 1- inch cubes
For the dressing:
2 cloves garlic
1 piece fresh ginger, 1-inch long, peeled
6 tablespoons crunchy peanut butter
3 tablespoons rice wine
1 tablespoon Worcestershire sauce
3 teaspoons palm sugar or brown sugar
5 tablespoons chicken stock
RECIPE METHOD
Cook noodles as directed on package. Drain and allow to cool.
In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame
seeds. Cover and chill.
In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring
constantly, until golden, 3-4 minutes. Drain on paper towels and allow to cool.
Add tofu and noodles to the bowl. Add dressing and toss until well combined.
To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine,
Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.
Cover salad and refrigerate for 30 minutes.
To serve, divide chilled salad among individual plates.
Nutrition Facts
Serves 4
Facts per Serving
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Fried Noodles with Shredded Pork and Chives Recipe
Serves 4
Egg noodles originated in the southeastern provinces of China at least four centuries
ago. Traditionally, they were made simply from flour and water. The generous
amount of chives in this recipe, however, suggests it is a northern dish. This blending
is an example of how regional specialties borrow from each other.
RECIPE INGREDIENTS
12 oz thin round fresh noodles (chow mein)
2 oz pork loin or barbecued pork (char sieu)
1/4 cup plus 2 1/2 tablespoons peanut oil
2 cups bean sprouts
6 dried Chinese mushrooms (available at Chinese stores), soaked in warm water for
45 minutes and shredded
For Seasonings:
1 teaspoon dark soy sauce
1 teaspoon fish sauce
1/4 cup chicken stock or water
6 oz chives (preferably yellow chives) cut into 2-inch lengths
1 teaspoon cornstarch, mixed in a little cold water, for thickening
RECIPE METHOD
Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside.
Blanch the shredded pork in boiling water, cooking until the water comes back to a
boil. Remove and rinse quickly under cold running water. Set aside.
Heat 1/4 cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly
browned and a little crisp. Arrange the noodles into a pancake shape, and when the
noodles are brown and crisp a little, reduce the heat for further crisping. Turn over
and repeat on the other side. Remove and keep warm.
Heat 2 tablespoons of peanut oil in the wok. Stir-fry the bean sprouts and
mushrooms for 30 seconds. Add the seasonings mixture, return the cooked pork and
sprinkle on the chives. Combine well, sprinkle in a little extra oil and stir in the
thickening.
TO SERVE: Arrange the noodles on a serving plate, fluff up a little and ladle the pork
and vegetables over. Serve at once.
Nutrition Facts
Serves 4
Facts per Serving
20
Fried Noodles Recipe

Serves 4
By the end of the Han dynasty (202 BC-AD 220), noodles were standard fare and
enjoyed in various forms by rich and poor alike. It is recorded that even the emperor
ate boiled noodles. By the eighteenth century, however, Chinese culinary attitudes
had changed. Poets and philosophers alike extolled the virtues of fine cooking as
distinct from eating for survival.
The technique of boiling then frying noodles marks this as an original Cantonese
dish. The variety of ingredients, offering interesting flavors and textures, is a
reflection of the culinary directions of the eighteenth century.
RECIPE INGREDIENTS
1/2 pound fresh egg noodles, thin variety
1/2 cup peanut oil
1/4 pound Chinese barbecued pork (char sieu) (available at Chinese stores), cut into
1/4-inch (5-mm) thick julienne
3 scallions, mainly the white part, sliced into 2-inch long shreds
1/2 cup snow peas, topped, tailed and cut into julienne
1 tablespoon wood ear fungus (wun yee) (available at Chinese stores), soaked for 30
minutes in warm water, rinsed and drained
1 cup celery, julienned
1 cup bean sprouts
1/4 cup water
For Seasonings:
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon cornstarch, mixed with 1 tablespoon cold water
RECIPE METHOD
Drop the noodles into boiling water, loosen the strands with chopsticks, and when the
water comes to a boil again, drain immediately. Rinse well under cold water and
drain thoroughly. Spread the noodles on a tray to allow them to dry for at least 20
minutes. Lift them and gently shake to loosen and allow to dry more evenly. Arrange
the noodles on a dinner plate and shape into a loose mound.
Heat the 1/2 cup oil in a wok until just beginning to smoke. Slide the noodle mound
into the oil, and fry for 1-2 minutes, or until the base of the noodles is crisping and
turning golden brown. Flip over to the other side and fry. Remove and drain on paper
towels. (The outside noodles are crisped and lightly browned, but the inside should
still be soft and tender.) Keep warm in a low oven (210 degrees F) with the door
open.
Meanwhile, heat the 2 tablespoons oil in a wok. Stir-fry the Chinese barbecued pork
and the scallions for 1 minute. Add the snow peas, wood ear fungus, celery, and
bean sprouts and toss together over moderate heat for 1 minute. Sprinkle the water
down the side of the wok, cover the wok with the lid and cook for about 30 seconds.
Add all of the seasonings ingredients, stirring immediately until the sauce is lightly
velvety.
TO SERVE: Arrange the fried noodles on a serving plate, place the Chinese
barbecued pork and vegetables over the top of the noodles and serve.
Nutrition Facts
Serves 4
Facts per Serving
Fresh Jumbo Shrimp Tossed with Ginger and Scallions Recipe
Serves 6-8
People all over China enjoy jumbo shrimp (king prawns), making them a food for
celebrations. The word for shrimp, har, has the same sound as the word for
"laughter." Thus the Chinese link the eating of shrimp with happiness. A special
shrimp dish is always a feature of Chinese New Year dinners.
RECIPE INGREDIENTS
1 1/2 lb fresh uncooked (green), jumbo shrimp (king prawns), shelled, with tails intact
and deveined
2 oz bamboo shoots (available at Chinese stores)
2 scallions (spring onions), cut into 2-inch lengths
4 oz snow peas, topped and tailed
1/4 teaspoon salt
1/2 cup Family Chicken Broth
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water, for thickening
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
RECIPE METHOD
Wash the shrimp thoroughly under cold running water and pat dry with paper towels.
In a wok, heat the peanut oil to moderately hot. Add the shrimp and cook for 30
seconds. Drain and transfer to a plate.
CHINESE FOOD
Pour off the oil from the wok; wipe out the wok with paper towels. Add enough oil to
coat the wok, and heat to almost smoking. Add the ginger, bamboo shoots and the
scallions and stir-fry for 20 seconds. Return the shrimp and add the snow peas and
toss over high heat to combine well. Add the salt and the chicken broth and bring to a
fast boil. Boil for 1 1/2 minutes. Stir the thickening and cook until smooth. Add the
rice wine and the sesame oil. Transfer the contents from the wok to a large serving
plate.
Nutrition Facts
Serves 6-8
Facts per Serving
Filet Mignon Steaks with Sichuan Peppercorn Sauce Recipe
Serves 6
Mountainous Sichuan in western China is the largest of all the country's provinces.
The cuisine is renowned for its assertive flavors and fieriness, due largely to the
abundant use of chiles and the small, brown, aromatic Sichuan peppercorns. Chef
Susanna Foo tells us, "Sichuan peppercorns are as important in Chinese cookery as
black peppercorns are in the Western world. Even though they originated in the
Sichuan province, they are widely used all over China." Beef is consumed more in
Sichuan than in many other parts of China, and it is invariably cut into bite-size
pieces and stir-fried as in this recipe.
RECIPE INGREDIENTS
For Sichuan Peppercorn Oil:
2 tablespoons Sichuan peppercorns
1 cup corn or olive oil
3 garlic cloves
For Steaks and Marinade:
2 tablespoons brandy
1 1/2 pounds filet mignon steaks, trimmed well and cut into1/2-inch-thick slices
For Rice:
2 cups medium-grain rice
For the Stir-Fry:
1/2 cup corn oil
1 teaspoon dried green peppercorns
1/2 cup beef stock
1 red bell pepper, seeded and julienned
1/4 cup chopped fresh cilantro leaves
RECIPE METHOD
TO PREPARE PEPPERCORN OIL: Toast the peppercorns in a hot, dry skillet. Turn
the heat to medium-low and shake the skillet or stir frequently, for about 20 minutes,
or until the peppercorns are dark brown and fragrant. Heat the oil in a saucepan until
very hot. Add the peppercorns and garlic, and cook for 2 minutes over high heat.
Turn off the heat and let cool. Pour into an airtight bottle or container and store in a
cool, dry place. The remainder of the oil not used in this recipe will keep for three
months if stored properly.
TO PREPARE STEAKS: Place the brandy and filets in a mixing bowl, add the
cornstarch, add toss together to coat. Add the oil and mix well, making sure the
pieces of meat are separated from one another. Cover the bowl with plastic wrap and
marinate in the refrigerator for 1 hour.
TO PREPARE RICE: Wash the rice 2 or 3 times until the water is clear, and drain
well. Place 2 cups of water in a heavy saucepan with a tight-fitting lid and bring to a
boil over high heat. Add the rice, turn the heat to very low, and stir once to loosen
any grains sticking to the bottom. Cook for 5 minutes and then cover the pan.
Simmer the rice for 15 minutes, without lifting the lid. Remove the pan from the heat
and let stand, covered, for 10 minutes, or until all the water is absorbed. Fluff with a
fork just before serving.
TO PREPARE STIR-FRY: Heat the oil in a wok to 350 degrees F. Add the beef in 2
batches, using a fork or chopsticks to separate the pieces as they cook. Cook for
about 2 minutes, or until the steak is seared and well done outside but rare inside.
Remove the steak from the wok with a slotted spoon, drain on paper towels, and
keep warm. Strain off the oil and reserve for another use. Heat 2 tablespoons of the
peppercorn oil in a clean wok or skillet. Add the onion, garlic, ginger, and
peppercorns, and stir-fry over high heat for about 2 minutes, or until the onion is
golden. Mix the stock with the cornstarch in a cup and add to the wok. Add the soy
sauce, salt, and bell pepper, and stir-fry for 2 minutes or until heated through. Return
the steak to the wok, add the cilantro, and stir-fry until the sauce thoroughly coats the
meat, about 3 minutes.
TO SERVE: transfer the rice and stir-fry to separate serving bowls and let your
guests serve themselves.
Nutrition Facts
Serves 6
Facts per Serving
21

Eggplant in Spicy Sauce Recipe
Serves 8
The eggplant is called k'un-lun tzu kua by the Chinese, meaning "Malayan purple
melon." The name is evidence that, even though this remarkable vegetable has been
documented in China as a common vegetable as far back as the Zhou dynasty (1050
BC-AD 249), it arrived via southeast Asia. Very possibly it originated in India, traveled
to Southeast Asia, then into China.
Perhaps because of its distinctive beauty, the eggplant was elevated in the thirteenth
century as an offering food to the shrine of imperial ancestors. And the shiny dark
skin was used as a cosmetic by society ladies to stain their teeth black.
From a culinary point of view, however, the unique properties of the eggplant make it
an exciting ingredient to marry with spicy sauces such as in this dish.
RECIPE INGREDIENTS
4 medium eggplants
8 oz ground pork
2 tablespoons minced fresh ginger
6 large cloves garlic, minced
1 teaspoon hot chili bean paste (available at Chinese stores)
For Seasonings:
1 teaspoon sugar
1 tablespoon cornstarch, mixed with a little cold water
RECIPE METHOD
Slice the eggplants in half crosswise and then into thick finger-length pieces. Bring a
pot of water to a boil. Add the eggplant and quickly bring back to a boil. Drain
immediately and refresh in cold water. Take care the eggplant is not mushy. Place on
a plate until ready for use.
Heat the groundnut oil in a preheated wok and bring to smoking point. Stir-fry the
ground pork until the color changes. Add the ginger, garlic and the scallions and stirfry until fragrant. Add the hot chili bean sauce and mix through. Add the eggplant and
toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce
thickens and coats the pieces. Serve hot, with steamed rice.
Nutrition Facts
Serves 8
Facts per Serving
Crystal Chicken with Broccoli Recipe
Makes 4 Servings
To vary the colors and flavors of this dish, use 3 cups mixed vegetables in place of
the broccoli. Red sweet peppers, carrots, and asparagus are good choices.
Helpful Hints:
Chicken & Broccoli, Deep-frying and trimming
RECIPE INGREDIENTS
1/4 teaspoon baking powder
3/4 cup water
2 cloves garlic, flattened
1/4 cup honey
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep-fat frying
3 cups broccoli flowerets
RECIPE METHOD
In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2
tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and
discard garlic.
Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar,
molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside.
Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter.
In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees F. Remove chicken
from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a
time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels.
CHINESE FOOD
Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during
cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5
minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter;
keep warm.
Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour
chicken and sauce into center of broccoli-lined serving platter.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Fish in Wine Sauce Recipe
Serves 4
This exquisite fish dish mirrors the refinements of the cuisine of the Song Dynasty
(AD 960-1279), a period when people's eating habits mirrored their social position.
Although the distinction between the cooking styles and ingredients of the rich and
the poor was not as marked as in the Western world, the rich had access to more
variety and specialties.
This dish calls for a white-fleshed fish of superb quality and freshness, and the wine
must be the finest Shaoxing rice wine available. It is a dish that originated in Beijing
(Peking) and does justice to claims of the citizens of Beijing (Peking) that their food,
when properly understood, is "like a beautiful young girl who does not need jewelry
or makeup."
RECIPE INGREDIENTS
10 oz white fish fillets, such as sea perch, porgy, snapper, sole, orange roughy
For Marinade:
1/2 teaspoon salt
1/2 egg white
2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for
20 minutes in warm water, rinsed and drained
For Seasonings:
3 tablespoons Shaoxing rice wine or dry sherry
2 teaspoons sugar
1/4 teaspoon salt
1/4 cup peanut oil
Cilantro sprig, for garnish
RECIPE METHOD
Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients,
add the fish pieces and set aside to marinate for 15 minutes.
Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.
Mix the seasonings ingredients together.
Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry
the fish pieces for 2 minutes on each side; the fish should be removed before any
browning. Remove with a slotted spoon and set aside.
Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil,
stirring until thickened. Return the fish pieces to the pan and gently simmer for 2
minutes.
Serve on a heated dish, surrounded by the wood ear fungus and garnished with the
cilantro.
Nutrition Facts
Serves 4
Facts per Serving
Hoisin Beef With Shiitake Mushroom Sauce Recipe
Yield: 2 servings
RECIPE INGREDIENTS
2 (4-ounce) beef tenderloin steaks (1 inch thick)
1 1/2 tablespoons hoisin sauce
1 tablespoon dry white wine
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced and divided
1 1/2 cups water
1 (1/2-ounce) package dried shiitake mushrooms (about 1/2 cup)
Cooking spray
1 teaspoon dark sesame oil
2 cups hot cooked long-grain rice
RECIPE METHOD
Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a
shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning
steaks occasionally.
22
Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat;
cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon,
reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside.
Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes).
Remove from heat. Remove steaks from marinade; add marinade to reduced
mushroom liquid; set aside.
Prepare grill or broiler.
Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes
on each side or until desired degree of doneness. Set aside and keep warm.
Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms,
green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2
minutes.
Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2
plates, and top with mushroom sauce. Serve with cooked rice.
Serving size: 3 ounces steak, 1 cup rice, and 1/4 cup sauce
Nutrition Facts
Yield: 2 servings
Facts per Serving
Hakka Salt-Baked Chicken Recipe
Source: Food & Wine
4 Servings
Barbara Tropp, a scholar of Chinese culture and a cookbook author and restaurant
consultant, introduced F&W readers to the simple, earthy cuisine of the Hakka
people of southeast China.
RECIPE INGREDIENTS
One 3 1/2 to 4-pound chicken, preferably free-range, rinsed and patted dry
1 1/2 tablespoons Chinese rice wine or dry sherry
5 quarter-size slices of fresh ginger, lightly smashed
2 scallions, lightly smashed and cut into 1 1/2 inch lengths
5 cilantro sprigs, plus additional cilantro leaves for garnish
1 star anise pod
1 tablespoon Rose Dew Liqueur or extra-dry vermouth
4 1/2 pounds kosher salt
Hakka Dipping Sauces, for serving
RECIPE METHOD
Rub the cavity of the chicken with the rice wine and stuff with the ginger, scallions,
cilantro sprigs and star anise. Place the chicken, breast up, on a rack and brush the
outside with the liqueur. Let the chicken stand in a cool, airy place until the skin is dry
to the touch, about 2 hours.
Truss the chicken with string. Wrap the chicken in a single layer of cheesecloth; bring
the ends around and tie them together on top of the chicken breast with string. The
chicken should be tightly wrapped in a neat ball.
Pour the salt into a large heavy stockpot or spun-steel wok that will hold the chicken
snugly. Turn the heat to moderately high and stir the salt frequently until it is very hot
to the touch, about 10 minutes. Carefully pour all but 1 inch of the salt (about 6 cups)
into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely
with the reserved hot salt. Cover the pot, reduce the heat to moderate and cook the
chicken undisturbed on top of the stove for 1 1/2 hours. Check for doneness by
brushing off the salt and piercing a thigh with a sharp knife. If the juices are still pink,
re-cover with salt and continue to cook for another 15 to 30 minutes.
Push the salt aside and carefully remove the chicken, holding it by the knotted
cheesecloth; try not to tilt the chicken and spill the juices. Set the chicken on a large
platter and remove the cheesecloth and trussing strings. Discard the salt. Carve the
chicken or use a cleaver to chop it Chinese-style into bite-size pieces. Serve hot or at
room temperature, garnished with cilantro leaves and accompanied by the Hakka
Dipping Sauces.
Nutrition Facts
4 Servings
Facts per Serving
Hainanese Chicken Rice Recipe
Source: Saveur Magazine
This dish, from the Chinese island of Hainan, has become a Singaporean standard.
RECIPE INGREDIENTS
For the Chicken and Stock:
One (3 pound) chicken
Salt
1 small piece ginger, peeled and crushed
2 cloves garlic, crushed and peeled
1 scallion, tied in a knot
For the Rice:
1 1/2 cups jasmine or other long grain rice
3 shallots, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
Salt
RECIPE METHOD
Wash chicken and pat dry. Sprinkle with salt inside and out. Tuck ginger, garlic, and
scallion into cavity of chicken, then tie the legs together with kitchen string.
CHINESE FOOD
Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge
chicken, breast side down. Bring to a boil again, cover pot, and turn heat down to
very low. Simmer 30 minutes, turning chicken once and skimming any foam from
stock. Remove chicken and set aside to cool; reserve stock, keeping it warm.
Remove chicken skin; pull meat from bones and cut into thick slices.
Wash rice in a large bowl of cold water and drain. Repeat process until water is
almost clear. Drain in colander and shake to remove as much remaining water as
you can.
Heat oil in a wok or medium skillet over high heat. Add shallots and garlic, and stir-fry
30 seconds. Add rice and stir-fry 1 to 2 minutes more. Pour in 3 cups chicken stock;
season to taste with salt. Bring to a boil over high heat; cover and reduce heat to
very low. Cook 20 minutes. Stir, cover, and let rest 5 minutes. Serve each person
separate bowls of rice, chicken, and stock. Garnish with sliced cucumber, tomatoes,
carrots, and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce, and
Chile Ginger Sambal.
Special Offer: Get more recipes from Saveur, the award-winning magazine for those
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Hoisin Noodle Stir-fry Recipe
Source: Chicken - Cooking with Style
Serves 4
RECIPE INGREDIENTS
Marinade:
1 tablespoon honey
1/4 teaspoon Chinese five spice powder
4 boneless, skinless, single chicken breasts, thinly sliced
1 pound package fresh thick egg noodles
2 tablespoons oil
2 onions, sliced lengthwise
4 bunches (4 lbs) bok choy, washed
1 red bell pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
2 tablespoons cold water
RECIPE METHOD
Combine all the marinade ingredients and the chicken in a dish and mix well. Cover
and refrigerate for several hours or overnight. Drain the chicken from the marinade,
reserve marinade.
Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes;
drain.
Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until
the chicken is browned and tender; remove from the wok. Reheat the wok, add the
onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell
peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well
and then transfer to serving plates.
Blend the reserved marinade with the cornstarch and water. Add to the wok and
cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and
stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates.
This recipe can be prepared a day ahead. Fresh egg noodles are available from
Asian supermarkets. If using dried noodles, boil them first until tender.
Nutrition Facts
Serves 4
Facts per Serving
Ginger Chicken with Peas and Shiitakes Recipe
Makes 4 Servings
Although youll pay more for shiitake mushrooms, their flavor is woodier and richer
than white mushrooms and well worth the extra expense. Many supermarkets carry a
wide selection of fresh mushrooms.
Helpful Hints:
RECIPE INGREDIENTS
1 cup fresh pea pods, tips and strings removed
1 cup loose-pack frozen peas
3/4 cup half and half or light cream
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons grated fresh gingerroot
8 ounces fresh shiitake mushrooms or other mushrooms, stems removed and sliced
12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
1/4 cup snipped fresh parsley
RECIPE METHOD
23
In a medium saucepan cook pea pods and green peas in boiling water for 1 minute,
or till pea pods are crisp-tender. Drain and set aside.
In a bowl stir together half-and-half or light cream, cornstarch, salt, and pepper. Set
aside.
Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.)
Preheat over medium-high heat. Stir-fry gingerroot in hot oil for 30 seconds. Add
mushrooms; stir-fry for about 2 minutes, or till tender. Remove vegetables from wok.
Add chicken strips to hot wok. Stir-fry for 3-4 minutes, or till no pink remains. Push
chicken from center of wok. Stir half-and-half mixture; add to the center of wok. Cook
and stir till thickened and bubbly. Return cooked vegetables and parsley to wok. Stir
all ingredients together to coat with sauce. Cook and stir for 1 minute more, or till
heated through. Sprinkle with parsley.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Source: Jif
To complete the dish, serve stir-fried vegetable rice on the plate.
RECIPE INGREDIENTS
1/2 cup Jif creamy peanut butter
1/2 cup Hoisin sauce
1/2 cup finely chopped onions
1/4 cup rice wine vinegar
1/2 cup water
2-3 cloves minced garlic
4 salmon filets (6 oz. each)
Crisco cooking spray
Salt and Pepper
RECIPE METHOD
Combine all ingredients in a saucepan. Stirring constantly, bring to a boil.
Reduce the heat and simmer for about 5 minutes, stirring often.
Sauce can be made several days ahead of time and refrigerated. If it is too thick, just
add a little water when heating it before serving.
Spray the salmon filets with Crisco Cooking Spray on both sides, and season with
salt and pepper.
Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin
Sauce and sprinkle with chopped scallions, just before serving.
Grilled Shiitakes with Mojo Oriental & Somen Noodles Recipe
Source: FC - Issue 28
Serves 4 as a light dinner
Somen noodles are sold in Asian groceries and many supermarkets. Use capellini if
you can't find them.
RECIPE INGREDIENTS
16 large shiitake caps, cut into quarters (or 32 smaller shiitake caps, cut in half)
For the Mojo:
1/4 cup whole cumin seeds
1/2 teaspoons Sichuan peppercorns (optional)
2 cups homemade or low-salt canned chicken stock
1/4 cup toasted sesame oil
1/4 cup honey
1/4 cup soy sauce
1/4 cup minced fresh ginger
1/2 habanero chile, seeded
FOR THE NOODLES:
8 oz. dried somen noodles
1 tablespoon toasted sesame oil
Minced garlic chives or chives for garnish (optional)
Black and white sesame seeds for garnish (optional)
RECIPE METHOD
Thread the shiitake caps on 8 short wooden skewers. Arrange the skewers in a
shallow, nonreactive pan.
FOR THE MOJO: Toast the cumin and peppercorns in a dry saucepan over mediumhigh heat until they're quite aromatic. Grind them in a spice or coffee grinder and
return them to the pan. Add the stock, sesame oil, honey, soy sauce, vinegar, ginger,
and habanero. Bring to a boil and reduce to a simmer.
After 5 minutes, remove the habanero; continue to simmer the sauce until it's
reduced to 1 1/2 cups, about another 10 minutes. Remove from the heat and strain
the sauce through a fine sieve; let cool slightly. Pour the mojo over the shiitake
skewers; let sit at room temperature for 30 minutes to 2 hours.
Light a grill or broiler. Remove the skewers from the mojo, letting any excess drip
back into the pan. Transfer the mojo to a nonreactive saucepan and simmer until
reduced to about 1/2 cup. Meanwhile, grill or broil the shiitakes until well-browned, 3
to 6 minutes.
FOR THE NOODLES: Boil the somen noodles until just al dente (about 1 minute
after the water comes back to a boil), drain well, and toss with the sesame oil. Mound
the noodles in four shallow bowls, top with the grilled shiitake skewers, and drizzle
with the reduced mojo.
Nutrition Facts
Serves 4 as a light dinner
CHINESE FOOD
Facts per Serving

Garlic Pepper Chicken Recipe
Serves 4
It is surprising that the Humanese people are known in China as possessing strong
wills and a fighting spirit, for they surely are a reflection of their cuisine. Their food is
strong, robust and full of jostling flavors. This dish typifies the style of cooking that
has made Hunan food a strong contender for the best cuisine in China.
RECIPE INGREDIENTS
3 chicken thighs, boned and skined removed
For Marinade:
1 green bell pepper, seeded and cut into 1-inch, traingles
2 red chili peppers, seeded and chopped
6 cloves garlic, thinly sliced
12 black peppercorns, crushed
For Seasonings:
1/2 teaspoon sugar
2 teaspoons white vinegar
1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1/2 teaspoon cornstarch, mixed with 1 tablespoon cold water, for thickening
1/2 teaspoon hot chili oil
RECIPE METHOD
TO MARINATE: Score the chicken meat all over; then, cut into 1-inch square bitesizes pieces. Mix the chicken with all of the marinade ingredients and set aside for
20 minutes.
Meanwhile, assemble the remaining ingredients so they are ready for cooking.
Heat the peanut oil for deep-frying in a wok until moderately hot. Deep-fry the
chicken until golden brown, 3-4 minutes. Remove with a slotted spoon, and drain on
paper towels.
Pour off the peanut oil from the wok, leaving a generous film of oil, about 2
teaspoons. Set over high heat and stir-fry the bell peppers, chili peppers, and garlic
for 30 seconds.
Add the peppercorns and chicken and stir-fry for 2-3 minutes. Add the seasonings,
and stir in the thickening. Add the sesame oil and hot chili oil and toss to combine
thoroughly for 10 seconds. Remove to a serving plate and serve hot.
Nutrition Facts
Serves 4
Facts per Serving
Serves 4
Despite being conquerors and overlords, the Mongols were never really assimilated
into China. And although the Mongols were already rulers of a world empire, the Han
Chinese looked down on them as barbarians.
New skills and new foods were introduced with the new rule, but the Chinese
maintained that all their conquerors had to offer by way of food was goat's milk and
smelly cheese. Yet some dishes were adopted and have stayed, most notably the
Mongolian hot pot, stewed lamb dishes and stronger-tasting meat dishes, such as
Mongolian chicken, with its emphasis on a full-flavored sauce of garlic, chilis, onions
and the pungent ground bean sauce.
RECIPE INGREDIENTS
For Marinade:
2 teaspoons peanut oil
1/4 teaspoon salt
1/4 teaspoon sugar
10 oz boneless, skinless chicken breasts, cut on the diagonal into 1/4-inch thick and
2-inch long slices
1/2 teaspoon minced (finely chopped) garlic
2 teaspoons freshly ground dried chili
1/2 teaspoon finely chopped onion
2 teaspoons cold water
2 teaspoons sugar
4 Chinese dried mushrooms (available at Chinese stores), soaked in warm water for
45 minutes, rinsed, water squeezed out, stems discarded, and caps halved
24
1/2 small red bell pepper, cut into 1-inch triangles

3 scallions (spring onions), mainly white parts, cut into 2-inch lengths
1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water, for thickening
2 teaspoon ground bean sauce (mo si jeung) (available at Chinese stores)
RECIPE METHOD
Mix the marinade ingredients together and marinate the chicken while you prepare
all of the other ingredients for cooking. Mix together the garlic, chilis, and onion.
Combine the ground bean sauce, water, and sugar.
Heat a wok, add the peanut oil, and swirl the surface with oil. Stir-fry the garlic
mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds.
Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to
combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high
heat for 2-3 minutes. Then, reduce the heat a little, and stir in the thickening mixture
for a few seconds.
Finally, add the sesame oil, which will impart a beautiful fragrance and richness to
the dish. Serve hot.
Nutrition Facts
Serves 4
Facts per Serving
Lobster Clay Pot Recipe
Serves 8
The ancient Chinese clay pot cooks this casserole to perfection, making this dish a
very sophisticated keng (stew).
A seafood casserole is the ultimate family dish, enjoyed particularly in the South of
China. The Chiu Chow of the fishing town of Shantou (Swatow), just North of
Guangzhou (Canton), have a distinctive flair for seafood dishes and this lobster clay
pot is a fine example of their repertoire.
RECIPE INGREDIENTS
1 live lobster, about 2 lb
1 1/2 cups groundnut peanut oil
1 knob fresh ginger, size of a small walnut, peeled and smashed with the flat of a
heavy knife
3 scallions, mainly white parts
1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 cups Family Chicken Broth or water
2 teaspoons cornstarch, mixed in a little cold water, for thickening
1 package (12 oz) Chinese egg noodles or 1 package rice noodles (ho fun)
Salt
1/2 cup Shaoxing rice wine (available at Chinese stores) or dry sherry
RECIPE METHOD
Drown the lobster. Remove the head, claws and legs and place into a steamer. Cook
for 10 minutes. Remove the meat from all the parts and put aside for later use.
Wash the tail section, remove the intestinal tract and chop the tail section, with the
shell still on, into 10-12 pieces.
Heat the groundnut oil in a pre-heated wok until moderately hot. Add the ginger and
scallions, then add the lobster tail sections and stir-fry for about 3-4 minutes.
Remove with a slotted spoon and put aside.
Drain off the groundnut oil, leaving a film of oil around the wok and reserving 1
teaspoon of the cooked oil.
Return the wok to the heat, then return the lobster tail to the wok together with the
cooked meat taken from the head, claws and legs. Add the salt, sugar, sesame oil,
and the chicken broth. Immediately stir in the thickening until you have a velvety
sauce that clings around the lobster pieces. Put aside while you prepare the noodles.
Cook the noodles in a large pot of boiling water until "al dente;" the time varies
according to the type of noodles. They should be soft through to the center, but still
firm to the touch. Drain, and rinse gently under cold water. Place the noodles back
into a pot of hot water to heat again, drain, place in a bowl, and stir through a little
salt and the cooked oil.
Arrange the noodles in the clay pot, place the lobster over the noodles. Pour enough
of the liquid from the wok into the clay pot to a depth of about 1 inch. Place on a
moderately hot stove, and cook until the steam bursts through the lid.
Pour the Shaoxing rice wine down the side of the clay pot, simmer for a few seconds
more, then take the claypot directly to the table.
Do not open the lid until everybody is ready. The lid is then lifted off for everyone to
experience the first breath of its fragrance.
Nutrition Facts
Serves 8
Facts per Serving
Kung Pao Chicken Recipe
Serves 4
CHINESE FOOD
Quick Asian stir-fries make especially satisfying weeknight dinners. Kung pao is
traditionally a seriously spicy dish, but we've given ours a moderate level of heat; feel
free to adjust the quantity of red-pepper flakes to suit your taste. Serve with steamed
rice.
RECIPE INGREDIENTS
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
RECIPE METHOD
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon
of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4
tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the
pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the
red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with
its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce
mixture and the scallion tops and simmer until the chicken is just done, about 1
minute longer. Stir in the peanuts.
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts.
WINE RECOMMENDATION: Since the chicken is salty and spicy, the drink's first job
is to refresh. An aromatic white wine such as a sauvignon blanc from California or
South Africa will do nicely, as will your favorite cold beer.
Nutrition Facts
Serves 4
Facts per Serving
Kung Po Shrimp Recipe
Serves 4
An interesting movement, as far as food consumption is concerned, began during the
Ching dynasty (1644-1911). Corporate organizations flourished, from the lowest
levels (poor family groups) to the more powerful levels (merchants and officials),
whose members lived in Beijing (Peking), far from their native places. In their own
meeting places, they pooled their resources and could dine on their own regional
foods, thus preserving local customs and tastes. In this way, the capital became a
melting pot of many regional dishes that later became known as Imperial Cuisine.
Kung Po Shrimp was probably one such dish, with characteristics closely allied to the
cuisines of the eastern Provinces of Jiangsu (Kiangsu) and Zhejiang (Chekiang).
RECIPE INGREDIENTS
12 oz fresh uncooked jumbo shrimp, shelled and deveined
Salt and pepper
1/4 cup self-rising flour
Cold water
1/2 small red bell pepper
1/2 green bell pepper, cut into wedges
1 small onion, quartered
1 dried chili pepper, seeded and chopped
1 large garlic clove, finely sliced
2 teaspoons finely sliced fresh ginger
For Seasonings:
2 tablespoons sugar
2 tablespoons cornstarch, mixed with 2 teaspoons cold water, for thickening
RECIPE METHOD
Wash the shrimp thoroughly under cold running water and pat dry with paper towels.
Place the shrimp in a bowl, sprinkle with salt and pepper and the peanut oil and set
aside to marinate while you prepare the other ingredients.
Combine the self-rising flour and cornstarch. Sprinkle the mixture over the shrimp
and toss through to coat. Sprinkle on a little cold water to create a light batter, and
mix quickly to combine.
Heat a wok, add the peanut oil and bring to a high heat until the oil is simmering.
Reduce the heat to moderate, and deep-fry the shrimp for 3-4 minutes, gently stirring
with chopsticks to separate and cook evenly. During the last few seconds of cooking,
add the bell peppers and onion and cook for about 5 seconds. Remove all of the
ingredients with a strainer and set aside on a plate.
25
Pour off most of the oil, leaving a good film of oil behind to coat the wok. Add the
chili, garlic and ginger and stir-fry for a few seconds; then add all of the seasonings
ingredients. Stir in the cornstarch thickening and cook until velvety.
TO SERVE: Return the shrimp and the vegetables to the wok, toss quickly in the
sauce and serve immediately.
Nutrition Facts
Serves 4
Facts per Serving
Ma Po Tofu Recipe
Source: Food & Wine
4 Servings
RECIPE INGREDIENTS
Marinade:
1 tablespoon oyster-flavored sauce
1/2 pound ground pork or beef
1 package (14 to 16 ounces) soft or regular tofu, drained
Sauce:
1 1/2 teaspoons chili garlic sauce
1 teaspoon black bean garlic sauce
1/2 teaspoon ground toasted Sichuan peppercorns
2 tablespoons minced garlic
1 fresh red chili pepper, minced
RECIPE METHOD
Combine marinade ingredients in a bowl. Add pork and mix well. Let stand for 10
minutes. Cut tofu into 1/2 inch cubes. Combine sauce ingredients in a bowl; set
aside.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and
chile pepper, and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry
for 2 minutes. Add tofu and sauce. Cook, stirring gently, until tofu is heated through
and sauce boils and thickens. Place in a serving bowl and garnish with green onions.
Nutrition Facts
4 Servings
Facts per Serving
Ma Po (Minced meat) Bean Curd Recipe
Serves 6
The origin of this famous dish is traced to the Qing dynasty, during the reign of the
Emperor Tong Zhi (1864-74). A charming story describes how a peasant woman in
Chengdu, the capital of Sichuan (Szechwan) province, once provided food and
hospitality to the weary emperor. Among the dishes this woman devised and served
to her noble guest was a humble dish of bean curd and ground (minced) meat. The
woman's culinary skill was so highly praised that royal edict pronounced the dish fit
for a king and was thereafter to be named in honor of the creator.
In Chinese custom, the woman was mature enough to be simply called
"grandmother" and as she was unfortunate enough still to bear the scars of the
scourge of smallpox, the dish was rather unkindly called pockmarked grandmother's
bean curd. Her fame spread far and wide, and today on the Wanfu Bridge in
Chengdu one can still sample the same culinary joys as the Emperor Tong zhi at the
original house of "Ma Po."
RECIPE INGREDIENTS
6 oz ground pork
1 tablespoon Chinese chili paste (available at Chinese stores)
1/2 cup chicken stock
1 tablespoon mushroom soy sauce (available at Chinese stores)
8 cakes fresh bean curd (available at Chinese stores), roughly diced
For Sauce:
1/2 teaspoon salt
1 tablespoon Sichuan peppercorns (fagara, available at Chinese stores), toasted and
crushed (see Note below)
RECIPE METHOD
Pour the groundnut oil into a wok and heat until it begins to smoke. Deep-fry the
ground pork until it changes color (about 1 minute). Strain off the excess oil.
Combine the chili paste and chicken broth. Add the mushroom soy sauce and the
chili paste mixture to the wok and bring to a boil. Simmer for 3-4 minutes. Add the
CHINESE FOOD
bean curd and cook for 3 minutes. Add all of the sauce ingredients, and stir in the
scallions.
Place on a serving plate and sprinkle with the Sichuan pepper.
NOTE: Roast the Sichuan peppercorns over low heat in a dry wok, gently stirring
until they become "fragrant" (3-4 minutes). Remove and crush them to a "pepper
mill" texture (use a coffee or spice grinder), then store them in a screw-top jar.
Lobster Lo Mein Salad Recipe
Source: Food & Wine
Serves 4
Asian wheat noodles have a tender texture that befits this delicate salad. Look for
dried Chinese lo mein or Japanese somen or hiyamugi noodles.
The noodles and fish sauce are available at well-stocked supermarkets and Asian
markets, and the seaweed at Asian markets and health food stores.
RECIPE INGREDIENTS
For the Lobsters:
Four 1- to 1 1/4 -pound live lobsters or 1 to 1 1/4 pounds cooked lobster meat
For the Seaweed:
1 tablespoon dried Japanese hijiki seaweed
2 tablespoons plus 1 teaspoon sugar
1 1/4 teaspoons Asian sesame oil
For the Peas:
1/4 pound snow peas
Ice water
For the Dressing:
1 teaspoon finely grated fresh ginger
1/2 teaspoon crushed red pepper, or more to taste
5 tablespoons Asian fish sauce
2 1/2 tablespoons fresh lime juice
FOR THE NOODLES:
1 pound dried Chinese lo mein noodles
1/4 cup fresh cilantro leaves
1/4 cup salted peanuts
RECIPE METHOD
FOR THE LOBSTERS:
If using live lobsters, plunge them head first into a large saucepan of boiling water
and cook until they are bright red all over, about 8 minutes. Using tongs, remove the
lobsters to a bowl. When they are cool enough to handle, crack the claws and tail
and remove all the meat. Slice the tail and claw meat 1/4 inch thick and refrigerate
until ready to use.
FOR THE SEAWEED:
Put the hijiki in a small bowl, add the boiling water and set aside until softened, about
15 minutes. In a small bowl, combine the soy sauce with the 1 teaspoon sugar and
1/4 teaspoon sesame oil. Drain the hijiki and add it to the bowl. Set aside for at least
10 minutes.
FOR THE PEAS:
In a medium saucepan of boiling water, blanch the snow peas until bright green,
about 1 minute. Using a slotted spoon, transfer the snow peas to the ice water to
stop the cooking. Drain and pat dry, then slice the snow peas lengthwise into thin
strips.
FOR THE DRESSING:
In a bowl, combine the garlic, ginger, crushed red pepper, fish sauce, lime juice and
the remaining 2 tablespoons sugar and 1 teaspoon sesame oil. Stir in 5 tablespoons
of water.
FOR THE NOODLES:
Bring a large saucepan of water to a boil. Add the noodles and cook, stirring, until al
dente, about 4 minutes. Drain the noodles in a colander and return them to the
saucepan. Fill the pan with cold water and swirl the noodles around, then drain.
Repeat the process one more time. Drain the noodles well.
TO SERVE:
In a large bowl, combine the noodles with the lobster, snow peas and the hijiki and its
marinade. Toss well, using clean hands or tongs. Add the fish sauce dressing and the
cilantro leaves, season with pepper and toss well. Turn the salad out onto a large
platter, sprinkle the peanuts on top and serve.
A straightforward Riesling with a hint of sweetness will underscore the richness of the
lobster and balance the Asian flavors of the seaweed and fish sauce. Consider the
1994 Sichel Piesporter Goldtrpfchen Riesling Sptlese from Germany or the 1993
Columbia Winery Cellarmaster's Reserve Johannisberg Riesling from Washington
State.
Nutrition Facts
Serves 4
Facts per Serving
Lemon Grass Szechwan Chicken Recipe
Source: McCormick
Makes 4 Servings
26
This restaurant-quality recipe Makes a beautiful presentation with its golden colored
chicken breasts covered with glaze and served over rice.
RECIPE INGREDIENTS
1 cup water, divided
4 stalks McCormick Gourmet Collection Lemon Grass
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon sugar
1 teaspoon McCormick Gourmet Collection Szechwan Seasoning
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 cups hot cooked rice
RECIPE METHOD
Microwave 1/2 cup water in a glass bowl at HIGH 1 minute. Cut lemon grass into 1inch pieces; add to water, cover and let stand 5 minutes.
Process lemon grass mixture, lime juice, sugar, Szechwan seasoning and salt in a
food processor or blender 30 seconds or until blended.
Place chicken in a shallow dish or self-closing plastic bag; add lemon grass mixture.
Cover and let stand 15 minutes.
Remove chicken from marinade, reserving marinade. Cook chicken in hot oil in a
large skillet over medium heat 7-9 minutes on each side or until done. (Be careful not
to over-brown chicken). Remove from skillet; set aside.
Add reserved marinade to skillet and cook, stirring constantly, 3 minutes. Mix
remaining 1/2 cup water and cornstarch; stir into marinade and cook, stirring
constantly, 2 minutes or until slightly thickened. Pour glaze through a fine wire-mesh
strainer into a bowl, discarding solids. Serve chicken over rice; pour glaze over
chicken.
This recipe was developed for McCormick by Southern Living Cooking School.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Lamb in Honey Sauce Recipe
Serves 4
Little is written about lamb in Chinese cooking as it plays a relatively small role in
China's gastronomy. Most Chinese find the odor of mutton disagreeable. But
because the texture of the meat is excellent, Chinese cooks take time and care in
preparing lamb to minimize its less attractive features and maximize the best.
This recipe was reputedly created exclusively for the Dowager Empress Cixi of the
Quig dynasty (AD 1644-1911), whose royal taste was for many concoctions made
with honey.
Honey is probably the oldest and most respected sweetener in China, dating from as
early as Tang (AD 618-906), when the bees of most of northern China provided
honey for the palace tables of Changan (now Xian).
RECIPE INGREDIENTS
1/2 pound lean boneless lamb
1 tablespoon hoisin sauce (available from Chinese stores)
For Seasonings:
1 teaspoon brown vinegar
1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1 teaspoon ginger juice (use a garlic press)
1 teaspoon honey
2 teaspoons sugar
RECIPE METHOD
Slice the lamb across the grain into thin slices. Place in a dish and mix well with the
hoisin sauce and sesame oil. Dust with the cornstarch to coat the meat pieces
evenly.
Heat the peanut oil in a preheated wok until moderately hot. Stir-fry the lamb for 1-2
minutes, stirring constantly with chopsticks to separate the slices. Remove and drain
well.
Pour off the oil, leaving 1 tablespoon behind, and stir in the seasonings ingredients.
Bring to a boil. Return the lamb to the wok and stir quickly over maximum heat until
the seasoning ingredients coat the lamb slices. Serve immediately.
Nutrition Facts
Serves 4
Facts per Serving
Kung Pao Pork Recipe
Yield: 4 Servings
RECIPE INGREDIENTS
For Marinade:
1 (3/4-pound) pork tenderloin
CHINESE FOOD

1 tablespoon bottled minced garlic
2 teaspoons low-sodium soy sauce
1 teaspoon water
1 teaspoon sake (rice wine)
Remaining Ingredients:
1 (8-ounce) package Chinese-style plain noodles
2 cups (1/4-inch) sliced green bell pepper
1 (8-ounce) package shredded carrot
1/4 cup water
1 1/2 tablespoons thinly sliced green onions
2 tablespoons chili garlic sauce
1 tablespoon lemon juice
1/4 cup chopped dry-roasted peanuts
RECIPE METHOD
TO PREPARE MARINADE: Trim fat from the pork, and cut into 1/2-inch wide strips.
Combine pork and the next 6 ingredients (pork through sake), and let mixture stand 5
minutes.
Prepare noodles according to package directions, omitting salt; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add the pork mixture, and
stir-fry for 3 minutes or until pork loses its pink color. Add the sliced bell pepper and
shredded carrot, and stir-fry 1 minute. Stir in 1/4 cup water, onions, chili garlic sauce,
and juice, and cook 2 minutes. Serve over noodles, and sprinkle with peanuts.
Serving size: 1 cup stir-fry, 3/4 cup noodles, and 1 tablespoon nuts
Nutrition Facts
Yield: 4 Servings
Facts per Serving
Chili Chicken with Orange Peel Recipe
Serves 6
This is one of the gentler dishes to come from the great western province of Sichuan
(Szechwan). The recipe uses a typical Sichuanese blend of aromatics (the
Sichuan/Szechwan wild pepper, chilis, ginger, scallions/spring onions and sugar),
with the surprise addition of orange zest (rind).
I suspect this last innovation has been "borrowed" from the South, where the idea of
using fresh fruits with meats is popular, many classic Cantonese dishes calling for
dried fruits and peel, particularly mandarine (tangerine ) peel.
RECIPE INGREDIENTS
For Marinade:
Good pinch of salt
Good pinch of roasted Sichuan peppercorns (fagara) (available at Chinese stores)
1/2 teaspoon sugar
1 teaspoon cornstarch, mixed with 1 tablespoon cold water, for thickening
1 lb skinless, boneless chicken breasts, cut into 2-inch finger lengths
1/2 teaspoon chili oil
1 teaspoon shredded fresh ginger
4 scallions, white parts cut crosswise into 2-inch lengths; green parts sliced
diagonally into 2-inch lengths
1 dried red chili, seeded and chopped
2 tablespoons fresh orange zest julienne
1 tablespoon Shaoxing rice wine, or dry sherry
For Sauce:
1 tablespoon chicken broth
RECIPE METHOD
Combine all of the marinade ingredients and add the chicken pieces. Work in well
with the fingers. Allow to stand for 30 minutes. Sprinkle in the chili oil.
Heat the groundnut oil in a preheated wok until the oil begins to smoke. Add the
ginger, the white parts of the scallions and the dried chili and saut briefly for 7-8
seconds. Add the chicken and stir-fry over maximum heat until the color changes
from pink to white (1-2 minutes.) Toss in the orange zest and mix. Sprinkle on the
rice wine. Reduce the heat to low and gently stir-fry for another 2-3 minutes.
Mix the sauce ingredients in a small bowl. Make a space in the center of the wok and
slowly pour in the sauce. Stir constantly until the sauce boils. Combine all the
ingredients thoroughly, and add the green parts of the scallions just before serving.
Nutrition Facts
Serves 6
Facts per Serving
Yield: 4 Servings
27
RECIPE INGREDIENTS
1/2 cup rice vinegar
1/4 cup grated fresh onion
1 teaspoon vegetable oil
Dash of pepper
2 cups (2-inch) julienne-cut carrot
2 cups (2-inch) julienne-cut celery
2 cups (2-inch) julienne-cut cucumber
4 (6-ounce) tuna steaks
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Red onion slices (optional)
Celery leaves (optional)
Lemon slices (optional)
RECIPE METHOD
Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot,
celery, and cucumber in a bowl, and toss well.
Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet
over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until
desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally
across grain into thin slices.
Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2
tablespoons vinaigrette over each serving. Garnish with red onion slices, celery
leaves, and lemon slices, if desired.
Nutrition Facts
Yield: 4 Servings
Facts per Serving
Serves 4
Despite being conquerors and overlords, the Mongols were never really assimilated
into China. And although the Mongols were already rulers of a world empire, the Han
Chinese looked down on them as barbarians.
New skills and new foods were introduced with the new rule, but the Chinese
maintained that all their conquerors had to offer by way of food was goat's milk and
smelly cheese. Yet some dishes were adopted and have stayed, most notably the
Mongolian hot pot, stewed lamb dishes and stronger-tasting meat dishes, such as
Mongolian chicken, with its emphasis on a full-flavored sauce of garlic, chilis, onions
and the pungent ground bean sauce.
RECIPE INGREDIENTS
For Marinade:
1/4 teaspoon salt
1/4 teaspoon sugar
10 oz boneless, skinless chicken breasts, cut on the diagonal into 1/4-inch thick and
2-inch long slices
1/2 teaspoon minced (finely chopped) garlic
2 teaspoons freshly ground dried chili
1/2 teaspoon finely chopped onion
2 teaspoons cold water
2 teaspoons sugar
4 Chinese dried mushrooms (available at Chinese stores), soaked in warm water for
45 minutes, rinsed, water squeezed out, stems discarded, and caps halved
1/2 small red bell pepper, cut into 1-inch triangles
3 scallions (spring onions), mainly white parts, cut into 2-inch lengths
1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water, for thickening
2 teaspoon ground bean sauce (mo si jeung) (available at Chinese stores)
RECIPE METHOD
Mix the marinade ingredients together and marinate the chicken while you prepare
all of the other ingredients for cooking. Mix together the garlic, chilis, and onion.
Combine the ground bean sauce, water, and sugar.
Heat a wok, add the peanut oil, and swirl the surface with oil. Stir-fry the garlic
mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds.
Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to
combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high
heat for 2-3 minutes. Then, reduce the heat a little, and stir in the thickening mixture
for a few seconds.
Finally, add the sesame oil, which will impart a beautiful fragrance and richness to
the dish. Serve hot.
Nutrition Facts
Serves 4
CHINESE FOOD
Facts per Serving

Orange Beef Recipe
4 Servings
RECIPE INGREDIENTS
1 1/2 cups (1 5 1/4-ounce bag) uncooked instant rice
3 tablespoons orange juice
1/4 teaspoon salt
1 pound flank steak
2 teaspoons grated orange rind
2 teaspoons bottled minced garlic
2 tablespoons lemon juice
1/2 cup diagonally sliced carrot
1 (8-ounce) can sliced water chestnuts, drained
RECIPE METHOD
Cook rice according to package directions, and keep warm.
Combine orange juice and next 5 ingredients (orange juice through pepper); set
aside.
Trim fat from steak, and cut into thin slices. Heat oil in a large nonstick skillet until
hot. Add ginger, orange rind, and garlic; saute for 3 minutes or until lightly browned.
Add beef, lemon juice, sherry, and soy sauce; stir-fry for 2 minutes. Add broccoli,
carrot, and water chestnuts; stir-fry 3 minutes or until crisp tender. Stir in orange juice
mixture; stir-fry 2 minutes. Serve over rice.
Serving size: 1 cup stir-fry and 3/4 cup rice
Nutrition Facts
4 Servings
Facts per Serving
Orange Beef Recipe
Serves 4
Chieh translates as "lucky one" and describes the beloved mandarin (tangerine) tree.
As an ornamental shrub, the mandarin orange is traditionally displayed in the home
to celebrate Chinese New Year. As a high-quality fruit, it is a much sought-after
cooking ingredient, especially for its peel, when dried.
Beef is considered by the Chinese to be too strong in "meat" flavor and is "married"
to contrasting and often sweet ingredients, such as the fruit in this dish, to render it
more palatable.
RECIPE INGREDIENTS
2 cups peanut oil
1/2 pound beef sirloin (topside), thinly sliced
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 pieces dried mandarin (tangerine) peel (available at Chinese stores), soaked in
warm water for 45 minutes, and then shredded
Finely shredded orange zest, for garnish
RECIPE METHOD
Heat the peanut oil in a wok to moderately hot. Deep-fry the beef slices until the beef
changes color. Remove with a slotted spoon and drain on a paper towel. Pour off the
oil from the wok.
Add all of the remaining ingredients, except the orange zest, to the wok and simmer
together for 2 minutes.
Return the beef slices to the wok and cook in the sauce over moderate heat until the
sauce is reduced sufficiently to coat the meat pieces and most of the sauce has been
reduced.
Toss the finely shredded orange zest through and serve.
Nutrition Facts
Serves 4
Facts per Serving
Peking Duck Recipe
Serves 8
The fame of this dish goes far beyond its place of origin. Throughout most of the
world today, Peking duck is synonymous with Chinese haute cuisine. Not only is it
28
acclaimed for its exquisite skin, crisp and melting over a fine layer of succulent fat,
but perhaps even more for the formal ritual that must accompany the serving of the
remarkable dish.
There is an undoubted element of theater in its presentation: the famed duck is first
wheeled out of a trolley by its creator, resplendent in white and complete with white
gloves. The duck is thus displayed in its full glory for the approval of the patrons
before the masterful slicing of square pieces of crisp skin is performed in full view of
the diners.
The unique manner of wrapping each delicious morsel in a thin mu shu pancake and
eating it with a judicious amount of sauce is a refinement that could easily be what I
consider the first concept of nouvelle cuisine.
RECIPE INGREDIENTS
For Duck:
1 roasting duck, 4 1/2 lb
1 teaspoon five spice powder (available at Chinese stores)
1 teaspoon salt
1 piece of shallot
5 pieces of star anise (available at Chinese stores)
3 tablespoons maltose available at Chinese stores)
For Mu-Shu Pancakes:
1 cup all-purpose flour, sifted
1 tablespoon groundnut peanut oil
Scallions, for garnish
Hoisin sauce (available at Chinese stores), for serving
RECIPE METHOD
FOR DUCK: Put a kettle of water on to boil. Wash and dry the duck thoroughly. Mix
all of the filling ingredients together and place the filling into the cavity of the duck.
Sew up the opening with a needle and thread. Pour the boiling water over the entire
body of the duck. The skin will tighten and immediately separate from the flesh.
Heat the maltose with the vinegar until the maltose dissolves. Gently rub the mixture
over the duck. Hang the duck in a drafty place to dry for at least 6 hours (overnight is
a good idea).
Preheat the oven to 375 degrees F. Roast the duck on a rack for about 1 hour, or
until the skin is crisp and reddish-brown.
FOR MU-SHU PANCAKES: Place the flour in a small mixing bowl, quickly pour in
the boiling water and mix together as quickly as possible. (it is important that the
water be at a good boil.) The mixture will be flaky. Add a pinch of salt and groundnut
oil and work in. Continue to stir for 2 minutes, until the mixture becomes soft and
pliable, yet a little firm.
Divide the dough into two equal parts. Roll out each piece of dough into a sausagelike roll about 2 inches thick by 4 inches long. Cut each roll into 4 pieces. On a lightly
floured surface, roll each piece into a 6-inch circle.
Grease the bottom of a flat skillet (frying pan) with a little groundnut oil and fry each
pastry circle, one at a time, on low to moderate heat. Move the pan occasionally to
prevent the pancakes from burning.
Turn the pancake onto the other side when small bubbles appear. Keep covered with
a damp tea towel until all the pancakes are cooked and ready to serve.
TO SERVE: Serve the duck with the mu shu pancakes, scallions and hoisin sauce.
Nutrition Facts
Serves 8
Facts per Serving
Orange Ginger Shrimp Skewers Recipe
8 servings (serving size: 1 skewer)
Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.
RECIPE INGREDIENTS
1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons minced green onions
1 tablespoon minced fresh cilantro
2 teaspoons grated orange rind
1 minced hot red chile (optional)
1 pound large shrimp, peeled and deveined
2 oranges, peeled, cut in half and quartered
Cooking spray
RECIPE METHOD
Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate
in refrigerator 15 minutes.
Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters
alternately onto each of 8 (8-inch) skewers
Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers
4 minutes on each side or until done, basting with reserved marinade.
Nutrition Facts
8 servings (serving size: 1 skewer)
Facts per Serving
CHINESE FOOD

Yield: 4 Servings
RECIPE INGREDIENTS
1/2 cup rice vinegar
1/4 cup grated fresh onion
Dash of pepper
2 cups (2-inch) julienne-cut carrot
2 cups (2-inch) julienne-cut celery
2 cups (2-inch) julienne-cut cucumber
4 (6-ounce) tuna steaks
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Red onion slices (optional)
Celery leaves (optional)
Lemon slices (optional)
RECIPE METHOD
Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot,
celery, and cucumber in a bowl, and toss well.
Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet
over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until
desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally
across grain into thin slices.
Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2
tablespoons vinaigrette over each serving. Garnish with red onion slices, celery
leaves, and lemon slices, if desired.
Nutrition Facts
Yield: 4 Servings
Facts per Serving
Nike Stir-Fried Vegetables and Pasta Recipe
Makes 4 Servings
RECIPE INGREDIENTS
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped garlic
6 cups cut-up mixed vegetables, such as carrots, broccoli, scallions, red and yellow
bell peppers, zucchini, or yellow squash
1 cup bean sprouts
1 tablespoon water
3/4 pound spaghetti, cooked, drained, and tossed with a little vegetable oil, to
prevent the strands from sticking together
RECIPE METHOD
In a large saut pan or wok over medium heat, warm the vegetable oil and 1
tablespoon of the sesame oil. Add the ginger and garlic and cook, stirring, for 1
minute.
Raise the heat to high, add the vegetables, and cook, stirring, for 5 minutes. Add the
sprouts and stir.
Add the hoisin sauce, soy sauce, remaining tablespoon of sesame oil, and the water.
Stir to blend.
Add the cooked spaghetti, toss to combine, and serve.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Mushroom Fried Rice Recipe
Serves 4
The quickest, and most authentic way to make this hearty version of a Chineserestaurant favorite is to start with leftover rice (you'll need about three cups). But
even if you start with raw rice, you'll still be ready to eat in well under an hour.
RECIPE INGREDIENTS
For Rice:
For Mushrooms:
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin
29
1 tablespoon grated fresh ginger

6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
RECIPE METHOD
FOR RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until
just done, about 10 minutes. Drain the rice and set aside to cool.
FOR MUSHROOMS: Meanwhile, in a large nonstick frying pan or wok, heat 1
tablespoon of the cooking oil over moderately high heat. Add half the mushrooms
and cook, stirring frequently, until the mushrooms are tender and golden, about 5
minutes. Transfer to a plate. Repeat with the remaining mushrooms and another
tablespoon of the cooking oil. Add these mushrooms to the plate.
TO ASSEMBLE: In the same frying pan, heat the remaining tablespoon of cooking
oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook,
stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and
add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas
and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes.
Remove the pan from the heat and stir in the sesame oil.
VEGETABLE TIP: Most people throw away shiitake stems because they're tough.
But you can simmer them gently in stock, or any liquid, until they're tender. If that's
too much trouble, just save them to add flavor to stock.
WINE RECOMMENDATION: Salty, sweet, and hot Asian food lends itself as no other
cuisine to the fruity piquancy of German rieslings. Try a simple Qualitaswein
bestimmter Anbaugebiete (QbA) from the Mosel for best effect.
Nutrition Facts
Serves 4
Facts per Serving
Mu Shu Duck Recipe
Serves 8
This variation of the popular mu shu pork is made with the Cantonese barbecued
duck available at most Chinese delicatessens. Use only the breast meat from the
duck for this simple recipe and reserve the rest for another use. Alternatively, you can
marinate and grill a fresh duck breast.
Mandarin Pancakes
Helpful Hints:
RECIPE INGREDIENTS
8 Mandarin pancakes or frozen spring roll wrappers, thawed
1/4 cup dried lily buds
1/4 cup dried wood ear mushrooms
1 whole barbecued duck breast (see note above)
2 tablespoons peanut or corn oil
2 extra-large eggs, beaten
1/2 teaspoon salt
1 teaspoon peeled and finely minced fresh ginger
1 cup julienned, peeled carrot
1 1/2 cups finely shredded green cabbage or napa cabbage
1/4 teaspoon sugar
Big pinch of ground white pepper
2 teaspoons soy sauce, or to taste
2 green onions, finely slivered
Fresh cilantro leaves for garnish
Hoisin sauce for serving
RECIPE METHOD
If you are making homemade pancakes, prepare them in advance and keep warm.
Place the lily buds and mushrooms in separate small bowls. Add warm water to
cover to each bowl and let stand until soft and pliable, about 10 minutes. Drain both
bowls. Pinch off and discard the hard tips from the lily buds; set aside. Pinch off and
discard the hard centers from the mushrooms. Tightly roll up each mushroom, then
cut crosswise into thin slivers. Set the lily buds and mushrooms aside.
Cut the breast meat from the duck bones and discard the bones. Using a paper
towel, pat the excess grease from the breast. Cut the breast with the skin into
julienned strips about 3/8 inch wide. Set aside.
Place a wok over medium-high heat. When it is hot, add 1 tablespoon of the oil.
When the oil is hot, add the eggs and stir to scramble. Cook, stirring, until softcooked, 1-2 minutes. Transfer the eggs to a plate, break them up into small morsels
and set aside.
Add the remaining 1 tablespoon oil to the wok. When the oil is hot, add the salt,
ginger, carrot, cabbage and the reserved lily buds and wood ear mushrooms; stir-fry
until the cabbage begins to wilt, about 2 minutes. Add the sugar, white pepper, rice
wine or sherry, soy sauce and reserved duck strips; stir-fry until fragrant and
thoroughly mixed, about 1 minute. Stir in the sesame oil, then gently fold in the eggs.
Transfer the mixture to a warmed platter. Top with the green onions and cilantro
leaves.
CHINESE FOOD
TO SERVE: Place the hoisin sauce in a small serving saucer. Set out the steamer
basket or plate of pancakes or a plate of spring roll wrappers.
TO EAT: Smear 1-2 teaspoons hoisin sauce across the middle of a pancake. Spread
2-3 tablespoons filling over the sauce. Fold two opposite sides over and the bottom
edge up to contain the filling and eat out of hand.
Nutrition Facts
Serves 8
Facts per Serving
Source: Jif
To complete the dish, serve stir-fried vegetable rice on the plate.
RECIPE INGREDIENTS
1/2 cup Jif Creamy Peanut Butter
1/2 cup finely chopped onions
1/2 cup water
2-3 cloves minced garlic
4 salmon filets (6 oz. each)
Crisco Cooking Spray
Salt and pepper
RECIPE METHOD
Combine all ingredients in a saucepan. Stirring constantly, bring to a boil.
Reduce the heat and simmer for about
5 minutes, stirring often.
Sauce can be made several days ahead of time and refrigerated. If it is too thick, just
add a little water when heating it before serving.
Spray the salmon filets with Crisco Cooking Spray on both sides, and season with
salt and pepper. Grill until done to your liking. Top each grilled salmon filet with warm
Peanut Hoisin Sauce and sprinkle with chopped scallions just before serving.
Seafood and Tofu Soup Recipe
Source: Food & Wine
Serves 6
RECIPE INGREDIENTS
4 ounces raw medium shrimp, shelled and deveined
2 ounces bay scallops
For Marinade:
1/4 teaspoon salt
4 cups chicken broth
1/2 cup straw mushrooms
1/3 cup frozen peas
1 tomato, peeled and diced
1/2 package (8 ounces) soft tofu, drained and cut into cubes
For Seasonings:
2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 egg white, beaten
RECIPE METHOD
FOR SEAFOOD: Combine shrimp, scallops, and marinade ingredients in a bowl; stir
to coat. Let stand for 10 minutes.
TO ASSEMBLE: Place a saucepan over medium heat until hot. Add the oil, swirling
to coat sides. Add ginger, shrimp, and scallops; stir-fry for 1 minute. Add chicken
broth; bring to a boil. Add straw mushrooms, peas, tomato, tofu, and seasonings;
cook for 1 to 2 minutes. Add cornstarch solution; cook, stirring, until soup thickens.
Reduce heat to low; slowly drizzle in egg white, cook, stirring constantly, until egg
white sets. Pour into a soup tureen and serve.
Recipe created by Martin Yan.
Nutrition Facts
Serves 6
Facts per Serving
Salt & Pepper Prawns or Shrimp Recipe
Source: Burt Wolf's Local Flavors, San Francisco, California
Makes 4 Servings
At the San Francisco restaurant Hawthorne Lane, Chef-Owner Anne Gingrass
Serves superb California Cuisine, blending European, Asian and American
ingredients.
RECIPE INGREDIENTS
For the Noodle Rolls:
4 ounces cellophane noodles (mung bean noodles)
4 shallots, thinly sliced
1 tablespoon chopped garlic
30
1 tablespoon fish sauce

2 tablespoons chopped fresh cilantro
Salt and freshly ground pepper
8 rice paper wrappers
8 red leaf lettuce leaves
1 cup julienne carrots
1 cup julienne peeled cucumber
For the Sauce:
1 tablespoon olive oil
1 shallot, sliced
1 inch fresh ginger peeled & sliced crosswise
1 small jalapeno, sliced
1/4 red bell pepper, seeded and chopped
1/2 cup chopped scallions, whites only
4 Szechuan peppercorns
1 tomato, chopped
2 oranges, peeled and flesh chopped
1 cup Sake
1 cup Mirin
4 whole shrimp, roasted or sauted
2 tablespoons veal stock
2 tablespoons chicken stock
Salt and freshly ground black pepper
For the Szechuan Pepper Salt:
2 tablespoons kosher salt
1 1/2 teaspoons Szechuan peppercorns
For the Prawns or Shrimp:
16 large prawns or shrimp with heads and shells on
1 1/2 cups rice flour
1 1/2 to 2 tablespoons Szechuan pepper salt
4 fresh cilantro sprigs
RECIPE METHOD
FOR THE NOODLE ROLLS: Soak the cellophane noodles in a large bowl of warm
water for 30 minutes. Drain the noodles in a colander, coarsely chop and set aside.
In a large skillet, over medium heat, heat the peanut oil and saut the shallots and
garlic for 2 minutes. Add the chicken stock and fish sauce and bring it to a boil. Add
the noodles, reduce the heat to medium low and continue to cook until all of the
liquid has been absorbed, 3 minutes. Remove the pan from the heat and stir in the
scallions and cilantro and season to taste with salt and pepper. Transfer the noodles
to a bowl and allow to cool to room temperature. Cover with plastic wrap and
refrigerate until chilled.
Dip the rice wrappers into a large shallow bowl of warm water until soft, about 10
seconds. Lay the softened wrappers out on a damp towel. Lay a lettuce leaf down in
the center of each wrapper and place an eighth of the carrots and cucumbers on top
of the lettuce leaf close to the bottom edge. Top with an eighth of the cooled noodles.
Roll the wrapper around the filling, rolling away from you, and fold in the sides.
Continue rolling, using water to seal the edge to create a cylinder that is about 4
inches long and 1 1/2 inches thick. Make rolls with the remaining ingredients. Place
the rolls on a damp paper towel and cover with plastic.
FOR THE SAUCE: In a large saucepan, over medium heat, heat the olive oil and
saut the shallot, garlic, ginger, jalapeno, bell pepper, scallions and peppercorns until
soft, 5 minutes. Add the tomato, oranges, Sake, Mirin, soy sauce, and fried shrimp
and bring to a boil over high heat and reduce by about 2/3 to 3/4. Add the veal and
chicken stocks, return to a boil and reduce heat to medium to simmer until liquid has
thickened enough to coat the back of a spoon, about 5 minutes. Strain the sauce
through a fine mesh strainer, squeezing solids with a wooden spoon. Season to taste
with salt and pepper, return the sauce to the pot and keep warm over low heat.
TO MAKE THE SZECHWAN PEPPER SALT: In a small saut pan, over medium
heat, heat the salt and peppercorns until they just begin to smoke. Remove from the
heat and allow to cool. Grind salt and peppercorns in a spice grinder until the
peppercorns are the same size as the salt. Set aside.
TO FRY THE PRAWNS: In a medium heavy pot, over medium heat, heat the oil to
350 degrees F. Mix the rice flour and the Szechwan peppercorn salt together in a
large bowl. Toss the prawns in the mixture to coat, gently shaking off the excess.
Deep fry the prawns until they turn bright pink and the crust is crisp and begs to
brown, about 2 to 3 minutes depending on the size of the shrimp.
TO SERVE: Ladle a quarter cup of sauce into 4 large shallow bowls. Cut each spring
roll into thirds and place six pieces into the center of each bowl. Cut the prawns in
half from head to tail and arrange them around the rolls. Garnish with cilantro sprigs.
Recipe courtesy of Chef-Owner Anne Gingrass, Hawthorne Lane, San Francisco, CA
Nutrition Facts
Makes 4 Servings
Facts per Serving
Shoulder Pole Carrying Noodles Recipe
Serves 4
There have always been street vendors in China who have made a living by selling
local specialties to the common folk. In the second century BC, the poet and
CHINESE FOOD
statesman Jia Yi proposed a chain of "take-away" restaurants on the northern border,

in order to attract China's chief barbarian scourge, the Mongols, to the side of
civilization. Whether his idea was put into practice or not is obscure, but certainly
during the Song dynasty ( AD 960-1279), it was possible to get food, tea or wine at
almost any hour of the day or night in restaurants or in little stalls set up in the streets
by the street vendors.
Shoulder pole carrying noodles is typical of the food sold by these entrepreneurial
vendors. If customers would not come into the restaurants, then the food would be
carried outside in baskets suspended on a bamboo pole across the shoulders in the
normal manner of transporting goods. This dish is still popular in the streets (and
restaurants) of Sichuan (Szechwan) province today.
RECIPE INGREDIENTS
1/2 lb egg noodles, fresh or dried (available in the refrigerated section at Chinese
stores)
4 tablespoons chopped scallions
2 teaspoons hot bean paste [chili] (available at Chinese stores)
4 teaspoons white vinegar
1 teaspoon Sichuan peppercorns (fagara, available at Chinese stores), roasted and
crushed, optional (see Note below)
1 cup Family Chicken Broth
For Meat Seasonings:
1/2 lb ground beef topside (sirloin) or ground pork
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon Shaoxing rice wine (available at Chinese stores ) or dry sherry
Chopped scallions or cilantro leaves, for garnish
RECIPE METHOD
FOR FRESH NOODLES: Drop the noodles into a pot of boiling water and stir to
separate. When the water comes to a boil again, add 1 cup of cold water and cook
until the water returns to a boil. Drain the noodles in a colander, rinse under cold
water and drain. Mix the noodles with the sesame oil.
FOR DRIED NOODLES: These vary in cooking time, according to the instructions on
the package (cook until they are tender but not soft). Place the noodles in a bowl and
mix in the sesame oil. Keep warm over a pot of hot water.
In each serving bowl, place chopped scallions, 1/2 teaspoon of the hot chili bean
paste, 1 tea-spoon vinegar, 1 tablespoon light soy sauce, and a good pinch of
Sichuan peppercorns. Divide the chicken broth equally among the bowls.
Heat the groundnut oil in a preheated wok until almost smoking. Stir-fry the ground
beef or pork until the color changes (about 1 minute). Add all of the seasonings and
combine well.
TO SERVE: Divide the noodles among the bowls so they are three-fourths filled. Top
with the cooked meat, and garnish with a little chopped scallion or cilantro. Just
before eating, stir the noodles to mix with the seasonings.
NOTE: To crush the peppercorns, place the peppercorns into a hot dry wok or skillet
and stir over low heat for 3-4 minutes, until the peppercorns are fragrant. Remove
and grind in a coffee or spice grinder or blender, or place between 2 paper towels
and crush with a rolling pin.
Nutrition Facts
Serves 4
Facts per Serving
Scallops and Asparagus with Macadamia Nuts Recipe
Serves 6
Apart from the Chinese having a natural love of fish and seafood, economic reasons
have made these two foods important staples in China. Among the shellfish eaten
most are shrimp (prawns), crabs, lobsters, abalone and scallops. Scallops are highly
regarded and carefully prepared to bring out their delicacy. Dried scallops are a
special delicacy used specifically for various dishes and commanding a fearsomely
high price.
This dish of fresh scallops and asparagus with macadamia nuts is a fairly modern
interpretation which with its use of nuts bears the unmistakable stamp of Cantonese
cuisine.
RECIPE INGREDIENTS
1 pound scallops
5 oz fresh asparagus, sliced into 2-inch lengths
6 pieces carrot, sliced decoratively
6 pieces bamboo shoots (available at Chinese stores), sliced decoratively
2 slices fresh ginger, 1/4 inch thick
1/2 clove garlic, finely chopped
12 medium Chinese dried mushrooms (available at Chinese stores), soaked in warm
water for 45 minutes, stems discarded and caps quartered
31

Salt
White pepper
1/2 teaspoon sugar
1 teaspoon cornstarch, mixed with a little cold water, for thickening
1/2 cup whole macadamia nuts
2 scallions, mainly the white parts, cut into 2-inch lengths
RECIPE METHOD
Drop the scallops into a pot of boiling water and cook over high heat until the water
comes back to a boil. Remove the scallops, drain, and set aside on a plate.
Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water.
When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set
aside.
Heat the peanut oil in a preheated wok until the oil begins to smoke. Saut the ginger
and garlic for 3-4 seconds.
Add the scallops and stir-fry over high heat for 30 seconds. Sprinkle on the rice wine
then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the
ingredients quickly together to combine.
Add the chicken broth, salt, pepper, and the sugar and toss together for 30 seconds.
Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the
macadamia nuts and scallions and serve immediately.
Nutrition Facts
Serves 6
Facts per Serving
Sherry-Braised Duck with Aromatic Spices Recipe
Makes 4 Servings
RECIPE INGREDIENTS
One (3-4 pound) Long Island duck, fresh or frozen and defrosted
6 scallions
1 1/2 cups dry sherry
1/3 cup soy sauce
6 quarter-size slices peeled ginger
3 whole star anise
2 1/2 cups water
2 tablespoons sugar
8 dried shiitake mushrooms
1 medium turnip, peeled and cut into 1/2 moons
RECIPE METHOD
Remove the gizzards and neck from the cavity of the duck. Trim the excess fat and
skin from the duck's neck and tail. Cut off and discard the wing tips and tail. Pierce
the duck skin all over with the tines of a fork to help render the fat.
Heat a large skillet or wok. Carefully lower the duck, breast side down, into the pan
and sear the duck over medium heat until it is golden brown, about 10 minutes. Poke
a wooden spoon into the duck and rotate the bird onto its side. Brown the bird for 5
to 7 minutes. Rotate and brown the bird on the other side and then the back, until all
sides have been well browned and most of the duck fat has been rendered. Transfer
the duck to a plate and discard the rendered fat.
Lay the scallions in the center of a casserole that will fit the duck snugly. Place the
duck breast side down on the bed of scallions. (The scallions provide a buffer so the
duck skin doesn't scorch.) Add the sherry, soy sauce, ginger, and star anise, bring to
a boil, and then add 1 1/2 cups of the water. Reduce the heat so the liquid simmers
gently. Baste the bird with the sauce, cover, and simmer the duck for 1 1/2 hours.
Check the duck periodically to make sure the sauce is not simmering too quickly, and
to baste the bird.
After the duck has simmered for 1 1/2 hours, poke a wooden spoon into the cavity
and turn the bird onto its back. Add the sugar to the braising liquid. Baste the duck
and continue to braise, covered, for another hour. Check periodically to make sure
the sauce is simmering gently and to baste the duck.
Bring the remaining 1 cup of water to a boil and pour it into a bowl with the dried
shiitake mushrooms. Set aside for 20 minutes to hydrate. Once the mushrooms are
soft, trim and discard their tough stems.
When the duck is fully tender, carefully remove it to a plate with a pair of tongs and
cover it with foil to keep warm. Strain the sauce and skim the fat from the surface, or
pour the liquid through a degreasing cup.
Return the sauce to the pan and simmer it with the mushrooms and turnip for 10
minutes.
To serve, slice the duck into serving pieces and arrange it on a large platter. Spoon
the sauce and vegetables over the duck and serve warm or at room temperature.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Shanghai Shrimp with Spicy Peach Zinfandel Sauce Recipe
Source: bestdressedmeals.com
Yields 2 servings
A perfect dish for all with a discerning palate - taste sweet, sour, spicy and a pleasant
salty flavor at first bite. Serve over steamed basmati rice or a crisp bed of greens
mixed with shredded cabbage for a bistro style salad.
CHINESE FOOD
RECIPE INGREDIENTS
1 pound medium shrimp, peeled and deveined, (size 26-30 to a pound)
2 cloves minced garlic
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red chili flakes
1 tablespoon lime juice
2 tablespoons salted chinese black beans, soaked in water for 10 minutes (available
in Asian grocery stores), (optional)
2 tablespoons canola or peanut oil
1 stalk celery, sliced thinly on the diagonal
1 medium red onion, sliced thinly
1/2 red pepper, sliced thinly
1/2 cup snow peas, or sugar snap peas
1/2 cup Crosse & Blackwell peach zinfandel chutney
2 tablespoons minced cilantro
1/2 cup Mandarin orange sections, drained
2 tablespoons chopped peanuts, (optional)
RECIPE METHOD
Combine minced garlic, gingerroot, red chili flakes, lime juice and black beans in
medium bowl. Add shrimp and marinate for 10 minutes.
Heat 1 tablespoon of the oil over high heat in a wok or large saut pan. Add celery,
onion, pepper and peas, saut for 1 minute keeping crisp and remove from the pan.
In the remaining oil, add the shrimp and continue to saut over high heat stirring
constantly for 3-4 minutes until shrimp is cooked through. Add the cooked vegetables
back into the pan and add the Crosse & Blackwell Peach Zinfandel Chutney.
Combine all ingredients well, stirring constantly. Garnish with cilantro and Mandarin
orange sections. If desired, sprinkle chopped peanuts over all.
Sesame Steak Recipe
Source: Eating Well
Makes 4 Servings
The Lincoln Center complex of New York City's West Side is one of the town's
cultural centers. The New York State Theatre, Metropolitan Opera, and Avery Fisher
Hall have made it a focal point for the arts, which of course, include the culinary
crafts. The area has become a magnet for restaurants, Shun Lee West, boasts the
virtuoso, Michael Tong. The following is his rendition of an old oriental favorite.
RECIPE INGREDIENTS
1 pound beef filet mignon
1 teaspoon Szechuan Chili+paste+with+garlic">Chili paste or hot sauce
1-1/2 tablespoons sugar
2 tablespoons dry sherry or rice wine
2 tablespoons red wine vinegar
1/2 cup thinly sliced bamboo shoots
1/4 pound snow peas
1 teaspoon sesame seeds
RECIPE METHOD
Cut the beef filet into bite-sized pieces.
In a small bowl, thoroughly combine the chili paste or hot sauce, cornstarch, sugar,
sherry or rice wine, soy sauce, and vinegar. Set aside.
In a wok or a skillet, over high heat, heat the oil. Add the filet pieces and cook for
about 30 seconds, turning almost constantly. Remove the meat from the skillet and
set aside. Discard all but 3 tablespoons of the oil.
Reheat the 3 tablespoons of oil over high heat. Add the garlic and scallions and stirfry for 20 seconds. Add the bamboo shoots, snow peas, sesame seeds, and the
steak and stir-fry for one minute. Stir in the soy sauce mixture and cook for 30
seconds.
Recipe reprinted by permission of Doubleday. All rights reserved.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Sesame Catfish with Szechwan Sauce Recipe
Source: McCormick
Makes 4 Servings
Crispy sesame catfish is served with a Szechwan dipping sauce for a special taste
treat.
RECIPE INGREDIENTS
1/3 cup lite soy sauce
2 tablespoons sugar
2 tablespoons rice wine vinegar
2 1/2 tsp. McCormick Gourmet Collection Szechwan Seasoning, divided
1 pound catfish fillets
2 egg whites, lightly beaten
1/4 cup McCormick Gourmet Collection Sesame Seeds
Vegetable Oil
RECIPE METHOD
32
Bring soy sauce, sugar, rice wine vinegar, 1 teaspoon Szechwan seasoning, and
cornstarch to a boil in a small saucepan over medium-high heat and cook, whisking
constantly, 1 minute or just until thickened. Set sauce aside.
Sprinkle catfish evenly with remaining 1 1/2 teaspoons Szechwan seasoning. Dredge
fillets in flour; dip in egg whites, and sprinkle with sesame seeds.
Pour oil to a depth of 1/4-inch in a large skillet; heat to 350 degrees F. Fry fish, in
batches, 3 to 4 minutes on each side or until fish flakes with a fork. Drain on paper
towels. Serve immediately with sauce.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Sesame Beef Balls Recipe
Serves 6
Sesame seeds, known as hu ma ("foreign hemp") originated in the Mediterranean
and in ancient Persia (Iran) and were introduced into China probably pre-Tang
dynasty (AD 618). Reports of Iranian street vendors in China selling steamed
sesame seed bread date from Tang times.
The highly prized seeds, available in both black and white varieties, with black seeds
being more often used as a garnish, are also valuable for the aromatic oil produced
from them.
These meatballs would be regarded more as a snack food than a main meat dish,
principally because of the decorative appeal of the sesame seeds.
RECIPE INGREDIENTS
1 pound finely ground beef sirloin (topside), rump or steak
1 teaspoon minced (finely chopped) fresh ginger
1/4 teaspoon pepper
A little egg
4 cups groundnut peanut oil, for deep-frying
For Sauce:
1 tablespoon vinegar
1 tablespoon sugar
2 tablespoons tomato ketchup
1/2 teaspoon chili sauce
3 tablespoons lightly toasted sesame seeds
RECIPE METHOD
In a bowl, combine the ground beef with the garlic, ginger, pepper, rice wine, soy
sauce, egg, and the cornstarch. Pound the mixture into the sides of the bowl several
times. This techniques helps to expel air, resulting in a sticky homogenous mixture.
Divide the beef mixture to make about 18 meatballs.
In a wok, heat the oil to about 350 degrees F. Add about 6 meatballs at a time and
deep-fry until golden brown. Remove and drain.
Mix the sauce ingredients together and set aside.
Drain off the oil from the wok, wipe out with a paper towel and pour the sauce
mixture into the wok. Stir over low heat for a few seconds, then add the meatballs
and sesame seeds to the sauce. Stir well for 1 minute for the sauce to coat the
meatballs. Transfer the meatballs to a serving plate and serve.
Nutrition Facts
Serves 6
Facts per Serving
Fiber: 1g % Cal. from Fat: 79% % Cal. from Carbs
Shredded Pork Recipe
Serves 4
Yuxiang translates literally as "the flavor of fish." The term is a little puzzling as the
dish does not taste like fish, nor is the sauce made from fish. However, the spices
and seasonings in yuxiang sauce were used originally to flavor fish dishes, hence the
meaning.
A dish bearing the term yuxiang will be an attractive bronze color and will have a
sauce that exemplifies the Sichuanese (Szechwanese) love of combined flavors,
salt, sweet, sour, hot and pungent. Yuxiang shredded pork is another classic from the
West of China.
RECIPE INGREDIENTS
For Marinade:
1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
Good pinch of salt
10 oz lean pork, cut into 2 1/2-inch long julienne
For Yuxiang Sauce:
3 large cloves garlic, minced
1 scallion, minced
2 teaspoons sugar
1/8 teaspoon salt
CHINESE FOOD
2 tablespoons dark soy sauce

1 tablespoon vinegar
1 tablespoon cornstarch, dissolved in 1 tablespoon cold water
1/4 cup, groundnut peanut oil
2 dried chili peppers, left whole
3 oz wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes
in warm water, rinsed and shredded
2 oz bamboo shoots (available at Chinese stores), shredded to match the pork
1 leek, washed well and shredded to match the pork
RECIPE METHOD
Add the marinade to the pork, working it in well with the fingers. Set aside.
Combine all of the Yuxiang sauce ingredients and set aside.
Heat the peanut oil in a wok over very high heat until it is smoking. Stir-fry the pork
until the color changes (about 1 minute). Add the dried chili peppers and fry for about
10 seconds, until the chili peppers have darkened.
Add the wood ear fungus, bamboo shoots, and leek and stir-fry for 1 minute. Stir in
the yuxiang sauce, and toss all of the ingredients thoroughly together very quickly
over a very high heat for 1 minute.
Transfer to a warm serving plate and serve.
Nutrition Facts
Serves 4
Facts per Serving
Source: Food & Wine
4 Servings
Bean curd is a cooling food, as are all forms soy. The mushrooms are cool as well,
and steaming is considered to be a cooling process. The scallions, coriander and
sesame seeds are warming, yet because they are garnishes, they do not alter this
dish's essential yin nature. Note that the addition of honey Makes this dish slightly
sweet.
RECIPE INGREDIENTS
5 large dried Chinese black or shiitake mushrooms (1 1/2 ounces)
1 cup boiling water
1/2 cup chicken stock or canned low-sodium broth
1 teaspoon white sesame seeds
1 tablespoon plus 1/2 teaspoon black soy sauce
1 tablespoon honey
1 pound soft bean curd
2 tablespoons thinly sliced scallions
10 coriander (cilantro) leaves
RECIPE METHOD
In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes. Drain
and rinse the mushrooms. Cut off and discard the stems.
In a small saucepan, bring the chicken stock to a boil. Add the mushrooms, cover
partially and simmer over low heat for 20 minutes. Drain the mushrooms and cut
them into 1/4 inch dice.
In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often,
until the white sesame seeds turn a light tan, about 1 minute. Transfer the seeds to a
plate to cool.
In a small bowl, combine the cornstarch with the black soy sauce and honey. In
another bowl, mash the bean curd with a fork. Add the cornstarch mixture and diced
mushrooms and mix well. Transfer the bean curd to a 4-cup souffl dish or other
deep baking dish and smooth the top. Set the dish in a steamer and cover with a
plate. Steam the bean curd until it has set, about 15 minutes. Sprinkle the bean curd
with the sesame seeds, scallions and coriander leaves and serve hot.
MAKE AHEAD: The recipe can be prepared through Step 3 up to 2 days ahead.
Nutrition Facts
4 Servings
Facts per Serving
Spicy Pork Stir-Fry Recipe
Source: Cooking.com
4 Servings
Pork has always been popular in China. This colorful stir-fry pairs pork with ginger,
chili, peppers, and bok choy or Chinese cabbage. For a spicier stir-fry, leave the
seeds in the jalapeno chiles.
Cooking.com Tip: Stir-frying is a quick way to get dinner on the table using only a few
tools. Calphalon's flat bottom wok set comes complete with all the basics: a flat
bottom wok, lid and two utensils for stirring and serving. Traditionally, a Chinese wok
has a rounded bottom but a flat bottom wok works best in American kitchens as it
can be used on both gas and electric stovetops. It also comes with a short rounded
handle and a long handle for easy lifting and cooking, as well as a lid for steaming or
braising.
RECIPE INGREDIENTS
For Marinade:
1/4 cup soy sauce
3 tablespoons mirin
33
2 tablespoons oriental sesame oil

1 tablespoon dark brown sugar
1 1/2 pounds pork tenderloin, cut across grain into 1/4-inch-thick slices
3/4 cup canned reduced-sodium chicken broth
For Stir Fry:
3 scallions, minced
2 tablespoons minced peeled fresh ginger
1 to 2 jalapeno or serrano chiles, minced
1 1/2 pounds bok choy or Chinese cabbage, cut crosswise into 1/4-inch-thick slices
2 red bell peppers, cut into 1/2-inch dice
Steamed rice
RECIPE METHOD
FOR MARINADE: Mix first 4 ingredients in large glass bowl to blend. Add pork; toss
to coat. Marinate 20 minutes. Using slotted spoon, transfer pork to medium bowl.
Add chicken broth to marinade. Reserve pork and marinade separately.
FOR STIR FRY: Mix cornstarch with 1 tablespoon marinade mixture in small bowl to
form paste. Heat large wok over high heat until almost smoking. Heat 3 tablespoons
peanut oil in wok until very hot. Add scallions, ginger, garlic and chiles. Stir-fry just
until fragrant, about 30 seconds. Add pork and stir-fry until just cooked through,
about 3 minutes. Using slotted spoon, transfer pork to bowl.
Add remaining oil to wok. Add cabbage and bell peppers and stir-fry until crisptender, about 2 minutes. Return pork to wok. Add reserved marinade; bring to boil.
Stir cornstarch mixture to blend, add to wok. Simmer until sauce thickens, stirring
constantly, about 30 seconds.
Transfer mixture to serving bowl. Serve with rice.
Recipe created exclusively for Cooking.com by Steven Raichlen, the author of the
award-winning Barbecue Bible.
Nutrition Facts
4 Servings
Facts per Serving
Spicy Chicken Stir-Fry with Peanuts Recipe
Makes 4 Servings
RECIPE INGREDIENTS
For the Marinade:
1 large egg white
1 tablespoon sugar
1 pound skinless and boneless chicken breast meat, cut into 1/2-inch dice
For the Stir-Fry:
2 cups vegetable oil
2 teaspoons balsamic or black Chinese vinegar
1/8 teaspoon sugar
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/3 cup unsalted roasted peanuts
1 tablespoon minced fresh coriander
Cooked white rice for serving
RECIPE METHOD
TO MAKE THE MARINADE: Mix the egg white, sugar, soy sauce, salt, pepper, and
cornstarch together in a medium bowl. Add the chicken pieces and set aside to
marinate for 15 minutes.
When ready to serve, in a medium-sized heavy-bottomed saucepan or wok, heat the
oil to 350 degrees F. Remove the chicken pieces from the marinade. Deep-fry the
chicken pieces for about 1 minute. Carefully pour the chicken and oil into a strainer
or colander set over a bowl to drain the oil completely from the chicken. Reserve the
oil.
TO STIR-FRY: Heat 2 tablespoons of the strained oil in a medium-size skillet or wok.
Add the red pepper flakes to flavor the oil and cook for 30 seconds to 1 minute, then
add the chicken, vinegar, soy sauce,and sugar, and heat for 1 minute. Add the
cornstarch mixture, bring to a boil, and stir in the peanuts. Transfer the stir-fried
chicken to a warmed platter, sprinkle with the coriander, and serve immediately with
rice.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Sichuan Pork and Peanuts Recipe
Serves 6
CHINESE FOOD
In China, the pig has been aptly described as nothing more than a huge dish that
walks while waiting to be served - a saying that could well have originated in the
great western province of Sichuan (Szechwan), where pork dishes truly excel.
The nicely integrated flavors of this pork dish typify the spirit of Sichuanese cooking,
with the added appeal, not always present in dishes from this area, of crisp, sparkling
color and shapes. Groundnuts (peanuts), indigenous here, lend greater local
emphasis.
RECIPE INGREDIENTS
For Marinade:
A little egg white
1 tablespoon cold water
1 pound pork tenderloin fillet, cut into 3/4-inch dice
1/4 cup peanut oil
1 clove garlic, sliced
3 slices fresh ginger
1 onion, cut into 3/4-inch dice
1 red bell pepper, cut into 3/4-inch dice
For Sauce:
1 1/2 tablespoons light soy sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chili bean paste (available at Chinese stores)
1/2 teaspoon brown bean paste (min si jeung, available at Chinese stores) (optional)
1/2 cup roasted or deep-fried unsalted peanuts
RECIPE METHOD
TO MARINATE: Combine the pork marinade ingredients, add the pork, and coat well.
Set aside while you prepare the other ingredients.
Heat 2 tablespoons of peanut oil in a wok until the oil is just beginning to smoke. Add
the garlic and ginger and stir-fry for a few moments. Add the diced onion and red bell
pepper and toss for a few seconds. Remove to a plate.
Wipe out the wok, add 2 tablespoons of groundnut oil and heat until the oil begins to
smoke. Stir-fry the pork until it changes color (about 2-3 minutes). Stir in the sauce
ingredients to combine well with the pork. Return the onion and bell pepper mixture
to the wok and toss together quickly and thoroughly. Add the peanuts and mix.
Serve immediately.
Nutrition Facts
Serves 6
Facts per Serving
Sichuan Dry-Fried Beef Recipe
Serves 4
The Han Chinese eat beef sparingly, if at all, in some parts of China. In South China,
the cow or ox is a hardworking member of the family, and is eaten only after no more
use can be found for the animal.
In the northern and neighboring provinces, China was host to a large Muslim
population (in the sixteenth century AD). Muslims do not eat pork and cultivated
instead, a liking for beef.
This classic beef dish from Sichuan (Szechwan) is so admired that it is featured in
leading restaurants all over China and overseas. The technique of deep-frying
followed by dry sizzling heat in the wok is a Sichuanese chef's particular skill. The
preparation and the precise blending of spices make this one of China's most
memorable dishes.
RECIPE INGREDIENTS
For Sichuan Sauce:
1 1/2 teaspoons light soy sauce
1 1/2 teaspoons dark soy sauce
4 1/2 tablespoons white vinegar
1 teaspoon Worcestershire shire
1/2 teaspoon chili sauce (available at Chinese stores)
1 teaspoon oyster sauce (available at Chinese stores)
For Beef:
10 oz beef brisket (topside), cut into 1/4-inch x 2-inch long shreds
2 tablespoons cornstarch, mixed with enough cold water to form a paste
4 cups groundnut peanut oil, for deep-frying
1 teaspoon fine fresh chili julienne
2 large cloves garlic, finely sliced
2 teaspoons shredded scallions (spring onions)
RECIPE METHOD
FOR SICHUAN SAUCE: Combine all of the ingredients for the sauce in a bowl and
mix until thoroughly combined. Set aside.
FOR BEEF: Mix about three-quarters of the egg into the shredded beef. Sprinkle in
the 1 tablespoon of cornstarch; then, work in a little of the cornstarch paste with the
34
fingers. Add the remaining egg and the remaining cornstarch paste, kneading them
into the beef with the fingers.
Heat the groundnut oil until moderately hot and deep-fry the beef, using a long fork
or chopsticks to keep the shredded pieces separate. Continue cooking until the beef
is very crisp and brown (3-4 minutes). Remove the beef from the oil with a slotted
spoon, drain well and set aside.
Drain off the oil from the wok, leaving a film of oil behind. Reheat the wok until hot
and stir-fry the chilis, garlic, and the scallions briefly. Return the beef to the wok and
quickly combine all of the ingredients well over high heat. Pour in the rice wine, and
stir in the Sichuan sauce. Maintaining fairly high heat, toss the beef for a few
seconds, until the sauce forms a velvety coating over the beef. Serve immediately.
Nutrition Facts
Serves 4
Facts per Serving
Sichuan Chili Shrimp Recipe
Source:
The Heritage of Chinese Cooking
Serves 4
The people of Sichuan (Szechwan) like their dishes hot and spicy. Pork, chicken and
shrimp are almost always cooked until fragrant with Sichuan (Szechwan)
peppercorns or sizzling with freshly crushed dried or fresh chilis.
The interesting thing about many Sichuanese (Szechwanese) dishes such as this is
that the spices are so integrated that the searing heat of the chilis is tempered by
accompanying ingredients to create full-bodied flavors that are harmonious and well
mannered as well as spicy hot.
RECIPE INGREDIENTS
12 medium-size fresh uncooked shrimp
1 tablespoon salt
For Batter:
1 cup self-raising flour
1/2 cup cold water
1 teaspoon peanut oil for deep frying
For Sauce:
1/4 teaspoon salt
3/4 cup Worcestershire sauce
1 teaspoon chili sauce (available at Chinese stores)
1/2 tablespoon sliced garlic
Thumb-size piece of ginger, peeled and sliced
1 red bell pepper, cut into wedges
2-3 scallions, mainly white part, cut into 1-inch slices
1 teaspoon dried chili flakes
2 teaspoons cornstarch, mixed in a little cold water, for thickening
RECIPE METHOD
Shell the shrimp, leaving the tail intact. Make an incision along the back of each
shrimp and remove the black vein, being careful not to split the shrimp too deeply,
because otherwise they will curl during cooking. Wash the shrimp thoroughly under
cold running water, and pat dry with paper towels. Sprinkle with the salt and return to
the refrigerator for at least 1 hour. Place under cold running water for 10 minutes, pat
dry with paper towels and return to refrigerator again for a further hour. This process
helps to firm up the shrimp. Dust all over lightly with cornstarch.
FOR BATTER: Mix the flour and water into a smooth batter that will hold onto the
back of a wooden spoon. Stir in the oil.
Heat the peanut oil in a wok, until the oil just begins to smoke. Dip the shrimp one at
a time into the batter, wipe off the excess, and deep-fry until golden brown, wipe off
the excess, and deep-fry until golden brown. Set the shrimp aside.
FOR SAUCE: Combine the Sichuan sauce ingredients and set aside.
Drain off the oil leaving 2 tablespoons of groundnut oil behind in the wok. Heat the oil
and saut the garlic, ginger, bell peppers, scallions and the chili flakes for about 1
minute. Add 1 cup of the Sichuan sauce and toss together over high heat for about
30 seconds. Stir in the cornstarch thickening, add the shrimp to toss through and,
finally, stir in the sesame oil to glaze.
Nutrition Facts
Serves 4
Facts per Serving
Sesame Chicken with Vegetables Recipe
Makes 6 Servings
To deep-fry the chicken pieces, see the related technique for deep-frying chicken.
When mixing the fried pieces with the sauce at the end, don't cook them too long or
the coating may become soggy.
Chicken Broth
CHINESE FOOD
Helpful Hints:
Chicken & Broccoli, Deep-frying and trimming
RECIPE INGREDIENTS
For Sauce:
1 tablespoon toasted sesame oil
2 - 3 teaspoons grated gingerroot
1 teaspoon sugar
For Chicken:
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 beaten egg
1/4 cup milk
Cooking oil for deep-fat frying
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
For Vegetables:
2 zucchini, cut into thin, bite-sized strips
1 green sweet bell pepper, cut into thin, bite-sized strips
6 green onions, bias-sliced into 1/2-inch pieces
RECIPE METHOD
FOR SAUCE: In a small bowl stir together chicken broth, soy sauce, sesame oil,
garlic, gingerroot, cornstarch, and sugar. Set aside.
FOR CHICKEN: In a large mixing bowl combine flour, sesame seeds, salt, and
ground red pepper. In a small mixing bowl combine egg and milk. Add to dry
ingredients and beat till smooth. In a wok or 2-quart saucepan heat 1/4 inches
cooking oil to 365 degrees. Dip chicken, 1 piece at a time, into the coating, then add
to hot oil. Fry chicken, a few pieces at a time, about 4 minutes, or till golden. Using a
slotted spoon, remove chicken from oil. Drain on paper towels. Keep warm in a
preheated 300 oven while stir-frying vegetables.
FOR VEGETABLES: Pour cooking oil into a large skillet. (Add more oil as necessary
during cooking.) Preheat over medium-high heat. Stir-fry zucchini, green pepper, and
green onions for 3 minutes, or till crisp-tender. Push vegetables from the center of
the skillet. Stir sauce; add to the skillet. Cook and stir till thickened and bubbly. Cook
for 1 minute more. Return the cooked chicken to the skillet. Stir all ingredients
together to coat with sauce. Serve immediately.
Nutrition Facts
Makes 6 Servings
Facts per Serving
Scallops And Shrimp In Lettuce Leaves Recipe
Makes 4 Servings
RECIPE INGREDIENTS
4 large leaves of iceberg lettuce
1 cup vegetable oil, plus 2 tablespoons
1/2 pound medium raw shrimp, peeled and deveined, diced
1/2 pound raw sea scallops, cleaned and diced
1/2 cup minced mushrooms
1 rib celery, minced
1/3 cup minced water chestnuts
2 tablespoons minced peeled fresh ginger
1 cup diced bamboo shoots (one 8-ounce can)
2 tablespoons rice wine vinegar
2 scallions, white and green parts thinly sliced
1/3 cup cilantro leaves, minced
1 tablespoon cornstarch mixed with 1 tablespoon water
1/4 cup chopped macadamia nuts
RECIPE METHOD
Trim the lettuce leaves with kitchen shears or a knife into neat bowl-like shapes, 4 to
5 inches across. Set the lettuce leaves on a serving platter.
Heat a large skillet or wok. Add the ground pork, break up the meat, and cook for 2 to
3 minutes, or until the meat is completely cooked through. Remove the pork from the
pan and set it aside. Wipe the pan clean
Set a strainer or colander over a bowl. Heat 1 cup of the oil in the skillet or wok to
340 degrees F. Add the shrimp and scallops and fry for 1 minute, or until the shrimp
and scallops are translucent. Carefully pour the seafood and oil into the strainer to
drain the oil.
Heat the 2 tablespoons of oil in the skillet or wok. Add the mushrooms, celery, water
chestnuts, and ginger, and stir-fry over high heat for 1 minute. Add the bamboo
35
shoots and cooked pork, and continue to stir-fry for 1 minute more. Season with 1/4
teaspoon salt.
Return the seafood to the pan and season the mixture with the rest of the salt, and
the soy and oyster sauces. Add the rice wine vinegar and stir well, deglazing the pan,
scraping the bottom of the pan with a wooden spoon, until the vinegar is reduced by
one-third. Add the scallions and cilantro, and combine well. Add the dissolved
cornstarch and continue to stir-fry for 1 minute more.
Ladle the seafood into the lettuce cups, sprinkle with the nuts, and serve.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Shrimp Fried Rice Recipe
Yield: 2 servings
This is an excellent way to use cold, leftover rice. Because cold rice contains less
moisture than warm rice, the oil coats the grains and prevents them from clumping.
RECIPE INGREDIENTS
1/8 teaspoon ground ginger
1 tablespoon vegetable oil, divided
3/4 pound medium shrimp, peeled
1 cup frozen green peas, thawed
1 (8-ounce) can sliced water chestnuts, drained
1 cup chilled cooked long-grain rice
2 tablespoons sliced almonds, toasted
1 tablespoon chopped fresh parsley
RECIPE METHOD
Combine first 3 ingredients; stir well. Set soy sauce mixture aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp,
and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2
minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet;
set aside.
1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2
minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is
thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped
parsley.
Serving size: 1 1/2 cups
Nutrition Facts
Yield: 2 servings
Facts per Serving
Szechuan Hot-Fried Crispy Shredded Beef with Carrots Recipe
Serves 4
Szechuan is the largest province of China, and its cuisine has a reputation for
spiciness and bold, pungent flavors. The food in this landlocked, western region
through which the headwaters of the Yangtze River flow is not for wimps! Beef is
more common here than in other parts of the country, and it is typically "dry-fried," as
in this recipe with little liquid added.
RECIPE INGREDIENTS
For Rice:
1 cup rice
2 1/2 cups water
For Stir-Fry:
2 eggs, beaten
1 pound tip sirloin, cut into thin strips 1 inch long and 1/8 inch thick
1/4 teaspoon salt
2 tablespoons toasted sesame oil
2 tablespoons minced ginger
1 tablespoon black bean paste
1/2 tablespoon soy sauce
1 teaspoon hot chili sauce
1 tablespoon sugar
3 carrots, julienned
1 small red bell pepper, seeded and julienned
1/4 cup sliced scallions
1/4 teaspoon freshly ground Szechuan pepper (optional)
RECIPE METHOD
TO PREPARE RICE: Place the rice, water, and a pinch of salt in a saucepan with a
tight-fitting lid. Bring to a boil, and turn down the heat to a simmer. Stir once and
cook, covered, for 15 to 20 minutes or until the rice has absorbed all the liquid.
Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.
CHINESE FOOD
TO PREPARE BEEF: Place the eggs in a shallow bowl, add the beef, and coat
thoroughly. Add 1 tablespoon of the sherry, the cornstarch, and the salt, and mix the
ingredients so the beef is well coated. Heat the sesame oil and peanut oil in a wok
over high heat. When just smoking, add the beef and 1 tablespoon more of the
sherry and stir-fry over high heat for about 3 minutes, until the beef is browned and
no longer sticks together. Turn down the heat tot medium and continue to stir-fry for 2
minutes longer.
Add the garlic, ginger, bean paste, soy sauce, hot chile sauce, hoisin sauce, sugar,
and the remaining 2 tablespoons of sherry, and stir-fry for 1 minute. Increase the
heat to high again and add the carrots, bell pepper, and celery. Stir-fry for 2 minutes.
Add the scallions and pepper, stir together well, and serve over the rice.
WINE RECOMMENDATION: A very full-bodied, rich wine is needed here, such as
Hungarian Egri Bikaver (Bull's Blood), Chilean Cabernet, or Italian Barbera. A hearty
California Zinfandel will also match successfully.
HELPFUL TIPS: Ideally, the beef, carrots, and celery should be julienned into strips
about the size of matchsticks. For best results, freeze the beef for 30 minutes before
cutting it. The beef and egg mixture may seem a little "clumpy", when you begin
cooking it, but it will soon separate and "dry-fry."
Nutrition Facts
Serves 4
Facts per Serving
Sweet and Sour Chicken Recipe
Makes 4 Servings
We used cracker crumbs instead of the customary batter to coat the chicken pieces
for this perennial favorite. This not only decreases the preparation time, it reduces
the fat content of the finished dish as well.
Helpful Hints:
RECIPE INGREDIENTS
15 1/4 ounce can pineapple chunks (juice pack)
1/4 cup catsup
2 tablespoons water
4 teaspoons sugar
1 beaten egg
12 ounces boneless, skinless chicken breast halves, cut into 1-inch cubes
3/4 cup finely crushed saltine crackers
1 green sweet pepper, cut into 1/2 inch pieces
1 red sweet pepper, cut into 1/2-inch pieces
4 green onions, bias-sliced into 1 1/2-inch pieces
Hot cooked rice (optional)
RECIPE METHOD
Drain pineapple, reserving 3/4 cup juice. In a small bowl stir together the reserved
pineapple juice, the catsup, 1 tablespoon cornstarch, vinegar, water, and sugar. Set
aside.
In a medium mixing bowl stir together egg and 1 tablespoon cornstarch till smooth.
Add chicken pieces and stir to coat chicken with egg mixture. Pour cracker crumbs
into a shallow dish. Roll chicken pieces in cracker crumbs to coat evenly.
cooking.) Preheat over medium-high heat. Add half of the chicken to the wok. Stir-fry
about 3 minutes, or till no pink remains. Remove chicken from wok and keep warm in
a preheated 300 degrees oven. Repeat with remaining chicken.
Add sweet peppers and green onions to wok; stir-fry for 2-3 minutes, or till crisptender. Remove vegetables from wok.
Stir pineapple juice mixture; add to the center of the wok. Cook and stir till thickened
and bubbly. Cook and stir for 2 minutes more. Return chicken, vegetables, and
pineapple chunks to wok. Stir all ingredients together to coat with sauce. Cook and
stir about 1 minute more, or till heated through. If desired, serve with rice.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Stir-fried Rice Noodles with Shellfish and Bok Choy Recipe
Serves 4
A well-seasoned wok and intense high heat are the secret ingredients to this
Malaysian favorite. In the home kitchen, a nonstick wok is best for cooking fresh rice
noodles, which are particularly delicate and stick together easily. Purchase the
noodles at a Chinese market and try to use them the same day.
Helpful Hints:
RECIPE INGREDIENTS
1 Chinese sausage
36
2 tablespoons dark soy sauce

1/2 teaspoon sugar
2 pounds fresh rice noodles, about 1/2 inch wide
2 shallots, thinly sliced
1 small whole chicken breast, boned, skinned and cut crosswise into slices 1/4 inch
(6 mm) thick
1/4 pound large shrimp, peeled and deveined
3 green (spring) onions, cut into 2-inch lengths
2 fresh small red chili peppers, seeded and sliced
1/4 pound bok choy, trimmed, halved lengthwise and cut into 3-inch lengths
2 cups bean sprouts
8 mussels or clams, shucked
1 extra-large egg
RECIPE METHOD
Cut the sausage on the diagonal into thin slices. Place the slices on a heatproof plate
and set the plate in a bamboo steaming basket over (not touching) boiling water in a
wok or on a rack in a steamer. Cover the basket or steamer and steam until glossy
and plump, about 10 minutes. Remove from over the water and let cool. Set aside.
In a bowl, combine the soy sauces, oyster sauce, sugar and white pepper. Stir well
and set aside. Gently pull apart and separate the strands of noodles; set aside.
Preheat a wok, preferably nonstick, over medium-high heat. Add the oil. When the oil
is hot, add the garlic and saut until a light golden brown, about 1 minute. Raise the
heat to high and add the shallots, chicken, shrimp, green onions, chilies and bok
choy. Stir-fry until the ingredients are almost fully cooked, about 1 1/2 minutes.
Add the reserved noodles and sauce mixture to the wok; toss until the noodles are
evenly coated. Add the reserved sausage, bean sprouts, and the mussels or clams.
Stir-fry until the sprouts begin to wilt, about 1 minute. Push the mixture up the side of
the wok and crack the egg directly into the center of the pan. Stir to scramble the egg
lightly and let it set slightly, then gently fold the egg into the noodles. Continue
tossing until the egg is fully cooked and little bits of scrambled egg intermingle with
the noodles. Taste and adjust the seasonings, if necessary. Transfer to a platter and
serve hot.
Nutrition Facts
Serves 4
Facts per Serving
Stir-Fried Pork with Carrots and Bok Choy Recipe
Serves 4
Celery isn't among the vegetables in this tasty pork stir-fry, but the celery seeds will
make you think there's a generous quantity. Serve the stir-fry with steamed rice.
WINE RECOMMENDATION
Versatile pinot noir will have no problem handling the sweet-bitter accents of this
dish.
RECIPE INGREDIENTS
1 1/2 pounds pork loin, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/2 teaspoons cornstarch
1 tablespoon water
1 onion, cut into thin slices
3 carrots, cut into 2-inch-long slices about 1/2-inch wide and 1/8-inch thick
1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
1/2 teaspoon celery seeds
1/2 cup canned low-sodium chicken broth or homemade stock
RECIPE METHOD
In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper. In
a large frying pan or wok, heat 1 tablespoon of the oil over moderately high heat. Add
half the pork and cook, stirring, until browned, 2 to 3 minutes. Remove. Repeat with
another tablespoon of the oil and the remaining pork. Remove.
In a small bowl, combine the cornstarch and water. Heat the remaining 1 tablespoon
oil in the pan. Add the onion, carrots, bok choy, garlic, and celery seeds. Cook,
stirring, for 3 minutes. Stir in the broth and orange juice and bring to a simmer. Add
the pork and any accumulated juices and the remaining 3/4 teaspoon salt and
simmer until the meat is just done, 1 to 2 minutes. Add the cornstarch mixture and
cook, stirring, until the sauce thickens, about 1 minute.
Nutrition Facts
Serves 4
Facts per Serving
Stir-Fried Noodles, Ming Jiang Style Recipe
CHINESE FOOD
Makes 8 servings
RECIPE INGREDIENTS
1/2 pound flat thin noodles
4 cups sliced cabbage
1/2 cup sliced mushrooms
2 cups sliced carrots
2 cups green beans, cut into bite-size pieces
1 cup precooked ham or precooked bacon, cut into bite-size pieces
1 cup chicken stock
1/4 cup soy sauce
RECIPE METHOD
Cook the noodles in at least 1 quart of boiling water until they are just done. They
should be firm to the bite, not soft.
While the noodles are cooking, heat the vegetable oil in a wok or high-sided saut
pan. As soon as the oil is hot, add the cabbage, mushrooms, carrots, green beans,
and ham or bacon, and stir-fry for 2 minutes.
When the noodles are cooked, drain from the water and add to the wok. Stir-fry for 1
minute. Add the chicken stock, soy sauce, and pepper and stir-fry for 2 minutes
more.
Nutrition Facts
Makes 8 servings
Facts per Serving
Stir-Fried Chicken with Chinese Cabbage Recipe
Serves 4
A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense
flavor to this quick stir-fry and it practically Makes itself while the chicken and
cabbage cook. Steamed rice is an ideal accompaniment.
WINE RECOMMENDATION: You need a straightforward white wine with plenty of
acidity to survive the garlic, soy sauce, and hot pepper in this dish. A chenin blanc
from the Loire Valley in France, particularly from Vouvray, Saumur, or Anjou, will be
able to hold its own.
RECIPE INGREDIENTS
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
1 tablespoon plus 4 teaspoons soy sauce
1/4 teaspoon cayenne
1 onion, chopped
1 teaspoon ground coriander
1 tablespoon wine vinegar
1/2 head Chinese cabbage (about 1 pound), sliced
3/4 cup drained sliced water chestnuts (from one 8-ounce can)
2 teaspoons tomato paste
3 tablespoons water
3 tablespoons chopped cilantro or scallion tops
1/8 teaspoon salt
RECIPE METHOD
In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1
tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander.
Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2
tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato
paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the
chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until
the chicken is just done, 1 to 2 minutes longer.
Nutrition Facts
Serves 4
Facts per Serving
Steamed Whole Fish with Scallions and Ginger Recipe
Source: Food & Wine
Serves 4
In this classic southern Chinese dish, a whole fish is flavored lightly with salt, ginger,
scallions, wine and sesame oil, then placed on a plate and steamed for less than 20
minutes. Any leftovers are very tasty cold.
RECIPE INGREDIENTS
One 2-pound red snapper, black sea bass or salmon trout, cleaned and scaled
2 tablespoons minced fresh ginger
2 tablespoons Chinese cooking wine, dry white wine or dry sherry
37
8 scallions, halved crosswise, finely julienned, then cut into 1-inch lengths
1 tablespoon peanut oil or vegetable oil
RECIPE METHOD
Wash the fish in cold water and wipe dry. Make 3 parallel diagonal 2-inch-long
slashes on each side of the fish, slicing through to the bone. Rub the fish all over
with 1 teaspoon of sea salt and lay it on a heatproof plate large enough to hold it.
In a mortar, pound the ginger to a paste with a pinch of sea salt. Take 1/3 of the
ginger paste and stuff a little into each of the slashes in the fish.
In a small bowl, mix the remainder of the ginger paste with the soy sauce, wine and
1/2 teaspoon of the sesame oil. Spoon the sauce into the cavity and on top of the
fish and let marinate for 10 to 20 minutes.
Tuck 1/4 of the scallion shreds into the cavity of the fish. Spoon any marinade from
the plate over the fish and top with the remaining scallions.
To set up your steaming arrangement, pour about 3 cups of water into a large wok
and bring to a boil over high heat. Set the plate with the fish in a metal or bamboo
steamer and cover tightly with a lid or with foil. When the water is boiling vigorously,
put on oven mitts and carefully place the steamer in the wok; the water should not
touch the plate. Steam the fish until it is opaque throughout and flakes easily when
pulled with a fork, 15 to 18 minutes. Carefully remove the steamer from the wok.
When the fish is almost done, heat the peanut oil and the remaining 1/2 teaspoon of
sesame oil in a small skillet until very hot. Remove the plate with the fish from the
steamer. Pour the hot oil over the fish to glaze it (steaming often leaves a very matte
finish) and serve the fish immediately from the plate. Guests can lift pieces of fish off
the plate with chopsticks as they eat or they can be served formal portions. Be sure
to serve a little of the sauce with the fish.
WINE RECOMMENDATION: Ginger and soy sauce accent the snapper's mild flavor,
but this dish still calls for a lighter white, such as a fragrant but dry Riesling from
Alsace. Look for the 1994 Trimbach or the 1996 Lucien Albrecht.
Nutrition Facts
Serves 4
Facts per Serving
Steamed Spareribs Recipe
Serves 6
The Chinese word for "home" is written as a combination of a roof over a pig. The
household that boasts a pig or, better still, several pigs, is a lucky one. Pigs
represent a certain security against poverty, always fetching a good price at the
market.

1/2 teaspoon sugar
1/4 teaspoon salt
4 fresh bean curd cakes (1 pound)
4 scallions, white parts quartered lengthwise, green parts cut into 1 1/2-inch pieces
RECIPE METHOD
Combine first six ingredients in a small bowl. Set sauce aside.
Place the bean curd on a heat-proof dish in a steamer basket and steam for 10
minutes.
Meanwhile, heat a wok over high heat for about 30 seconds. Add the peanut oil and
stir to coat. When a wisp of white smoke appears, add the scallions and stir-fry until
bright green, about 30 seconds. Transfer to a plate.
Stir the sauce and add it to the wok. Cook over low heat until the sauce thickens and
becomes dark and glossy. Stir in the scallions. Pour the sauce over the bean curd
and serve.
Oyster and soy sauces add saltiness to an otherwise mild dish, making it a good
candidate for a medium-bodied, fruity white. Because the scallions add an herbal
note, Sauvignon Blanc is a particularly good choice here. Look for California
examples, such as the 1995 Fetzer Barrel Select or the 1995 Matanzas Creek.
Nutrition Facts
Serves 4
Facts per Serving
Steamed Fillet of Sole Recipe
Source: Eating Well
Makes 2 servings
The Shun Lee Dynasty was the first restaurant in New York City to introduce a
refined Chinese cuisine to affluent uptown communities. Prior to it's establishment,
Chinese cooking of this quality had been primarily available only within Chinatown.
The following recipe illustrates the Shun Lee approach to elegant and healthful
cooking.
RECIPE INGREDIENTS
2 sole fillets (about 3/4 pound total)
12 snow peas
12 black mushrooms; if dried, soak in hot water for 40 minutes or until soft, remove
stems and discard
2 tablespoons finely julienne fresh ginger
2 scallions, cut into 2-inch pieces
2 tablespoons dry sherry or rice wine
1/2 tablespoon vegetable oil
RECIPE METHOD
Rinse the sole fillets and pat them dry with paper towels. Cut each fillet in half
lengthwise, then in half crosswise.
In a large heat-proof plate with a raised rim, place the fillet pieces in one layer.
Distribute the snow peas and the mushrooms over the fillets. Sprinkle with the ginger
and scallions.
In a small bowl, mix the sherry or rice wine, soy sauce, and the oil. Pour the mixture
over the fillets.
In a shallow saucepan or skillet large enough to hold the plate, place a steamer rack
that stands about 2 inches above the bottom. Add 1 inch of water to the saucepan
and bring to a boil. Place the plate of fish on the steamer rack. Cover the saucepan
and steam the fish for 6 minutes over high heat.
Carefully remove the plate from the saucepan. There will be about 1/4 cup of liquid
on the plate. Spoon the liquid over the fish and serve.
NOTE: If you do not have a steamer rack, try a plate on top of three empty cans with
both tops and bottoms removed. Low tuna cans work extremely well.
Nutrition Facts
Makes 2 servings
Facts per Serving
Sweet and Sour Pork Recipe
Serves 6
The "Five Tastes" (sour, bitter, sweet, piquant or hot, and salt) play a unique role in
the culture of Chinese cuisine in both the North and the South.
Many sauces combining sweet and sour tastes have developed over the passage of
time. They are often teamed with meats, eggs and vegetables, although it is
interesting to note that traditionally sweet and sour was almost exclusively reserved
for fish dishes.
The following dish has probably become one of the most renowned dishes outside its
place of origin in southern China.
RECIPE INGREDIENTS
For Marinade:
1 pound pork shoulder or loin (fillet), cut into 1-inch pieces
For Coating:
Spareribs, apart from being an economical way to enjoy China's favorite meat, are
enjoyed for their good flavor, particularly when teamed with a robust sauce made
from the salted black soy bean.
This is a family dish found commonly in rural southern China. It is interesting to see
this home-style dish included and enjoyed in the yum cha menus of today.
RECIPE INGREDIENTS
2 tablespoons fermented black beans (dow see) (available at Chinese stores), rinsed
under cold water, drained and roughly chopped
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons Family Chicken Broth
1 pound pork spareribs, chopped through in sections between the ribs
2 fresh red chili peppers, chopped
2 tablespoons chopped cilantro
RECIPE METHOD
Heat the peanut oil in a hot wok. Add the black beans, salt, and sugar, and saut
gently for 10 seconds. Add the chicken broth, rice wine, and light soy sauce. Simmer
together for 30 seconds. Remove the sauce to a mixing bowl. Add the spareribs and
set aside to marinate for at least 30 minutes.
Add the cornstarch and mix well to coat the spareribs. Place the ribs on a plate ready
for steaming. Sprinkle on the red chili peppers, garlic, and cilantro. Steam over
boiling water for 45 minutes.
Nutrition Facts
Serves 6
Facts per Serving
Steamed Bean Curd with Scallions Recipe
Source: Food & Wine
Serves 4
RECIPE INGREDIENTS
3/4 cup vegetable broth
CHINESE FOOD
38
2 tablespoons all-purpose flour
3 egg yolks, lightly beaten
For Vegetables:
1 medium carrot, cut into 1-inch triangles
1 medium red bell pepper, cut into 1-inch triangles
1 medium green bell pepper, cut into 1-inch triangles
1 medium white onion , cut into 1-inch triangles
1 cup pineapple pieces (canned or fresh)
1/2 cup Chinese pickles mixed (available at Chinese stores)
For Sauce:
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon Shaoxing rice wine(available at Chinese store) or dry sherry
3 tablespoons tomato ketchup
2 rounded teaspoons cornstarch
1/4 cup pineapple juice
4 cups peanut oil, for deep frying
RECIPE METHOD
TO MARINATE: Combine the pork marinade ingredients and stir to coat the pork
well. Set aside while you prepare the remaining ingredients.
TO COAT: Combine the two flours of the coating ingredients. Lightly dry off the pork
with some of the mixed flours. Add the egg yolks, mix through to coat all of the meat,
and then roll each piece of the pork into the remaining flours. Set aside on a plate.
FOR VEGETABLES: Blanch the carrot in boiling water for 2 minutes. Assemble all of
the vegetables on a plate.
FOR SAUCE: Mix the sauce ingredients in a bowl. Combine the cornstarch and
pineapple juice in another bowl.
Working in 3 batches and separating the pork pieces, deep-fry the pork pieces in
moderately hot peanut oil in a wok until crisp and light golden, about 3 minutes.
Remove with a skimmer and drain on paper towels. When you are ready for the
second deep-frying, turn up the heat and refry in the hot oil for 2 minutes. This time
the meat pieces can go all in together.
Drain off the oil, and wipe out the wok. Heat 3 tablespoons of the oil to moderate.
Stir-fry the carrot, bell pepper, and onion for 1-2 minutes. Add the pineapple and
pickles and quickly combine. Add the sauce and stir for 1 minute. Stir in the
pineapple juice mixture until the vegetables are lightly coated with the sauce.
Return the pork to the wok, and over high heat "marry" all the ingredients for 1
minute. Serve immediately.
NOTE: Once the flour and the egg yolks have been applied to the meat, you must
proceed with the deep-frying fairly soon thereafter.
Nutrition Facts
Serves 6
Facts per Serving
Vegetable Moo Shu Recipe
Yield: 4 Servings
RECIPE INGREDIENTS
1 (1/2-ounce) package dried wood ear mushrooms
2 cups boiling water
3 large eggs, lightly beaten
4 cups thinly sliced green cabbage
1 cup thinly sliced red bell pepper
1 cup diagonally sliced green onions
Fresh chives (optional)
Quick Chinese Pancakes
RECIPE METHOD
Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or
until soft. Drain; slice mushrooms into thin strips.
Heat sesame and vegetable oil in a large nonstick skillet or wok over medium-high
heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger
and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper;
stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce),
and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with
Quick Chinese Pancakes.
NOTE: You can substitute flour tortillas for the Quick Chinese Pancakes, if desired.
Nutrition Facts
Yield: 4 Servings
Facts per Serving
CHINESE FOOD
Vegetable Stir-fry Over Crisp Noodles Recipe

Yield: 6 Servings
RECIPE INGREDIENTS
For Crisp Noodles:
1 (12-ounce) package fine egg noodles
1 1/2 teaspoons dark sesame oil
For Sauce:
1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup sake (rice wine)
1 teaspoon low-sodium soy sauce
For Vegetables:
1 1/2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
4 cups julienne-cut leek (about 4 small)
3 cups shredded carrot (about 6 small)
2 cups sliced shiitake mushroom caps (about 3 ounces)
4 cups fresh bean sprouts
RECIPE METHOD
Preheat broiler.
TO PREPARE THE NOODLES: Cook according to package directions, omitting salt
and fat. Rinse with cold water, and drain well. Combine noodles, 1 1/2 teaspoons
sesame oil, and 1 teaspoon vegetable oil in a large bowl; toss well to coat. Divide
noodle mixture evenly into 6 (1-inch-thick) nests on 2 baking sheets. Place 1 baking
sheet on oven rack 3 inches from heat; broil 10 minutes. Carefully turn nests over,
and broil 6 minutes or until golden brown. Set aside. Repeat procedure with
remaining nests.
TO PREPARE THE SAUCE: Combine broth and next 5 ingredients (broth through
soy sauce); stir well with a whisk. Set aside.
TO PREPARE THE VEGETABLES: Heat 2 teaspoons vegetable oil in a large
nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 10 seconds.
Add leek, carrot, and mushrooms; stir-fry 2 minutes. Add sauce; bring to a boil, and
cook 2 minutes or until thick. Stir in sprouts; cook until thoroughly heated. Spoon
vegetables over nests.
Serving size: 1 1/3 cups vegetables and 1 nest
Nutrition Facts
Yield: 6 Servings
Facts per Serving
Vegetable Stir-Fry with Ginger Vinaigrette Recipe
Serves 4
Fresh and green and bursting with flavor, this stir-fry is like a little taste of springtime
that you can serve any time of year. Carrots, red bell pepper, or asparagus (if it really
is springtime) will make the dish even prettier. Serve the medley with rice.
RECIPE INGREDIENTS
For Dressing:
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
For Vegetables:
1 large head bok choy (about 1-1/2 pounds), stalks cut into 1/2-inch pieces, leaves
shredded
1/2 pound snow peas
10 radishes, quartered
1/2 pound spinach, stems removed and leaves washed well
1/2 pound firm tofu, cut into 3/4-inch dice
RECIPE METHOD
FOR DRESSING: In a small glass or stainless-steel bowl, combine the ginger, lemon
juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and
the pepper. Set aside.
FOR VEGETABLES: In a wok or a large nonstick frying pan, heat the remaining 2
tablespoons cooking oil over moderately high heat. Add the garlic and cook, stirring,
until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1
minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the
soy sauce and cook, stirring, for 1 minute longer. Add the bok-choy leaves, the
spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until
the leaves just wilt, 1 to 2 minutes. Add all but 1 tablespoon of the vinaigrette and
toss to coat. Remove the vegetables from the pan.
In the same pan, heat the remaining tablespoon of vinaigrette over moderately high
heat. Add the tofu and cook, turning occasionally, until warmed through, about 2
minutes. Return the vegetables to the pan and stir gently to mix.
39
WINE RECOMMENDATION: Nothing enhances the flavors of Asian seasonings and

fresh vegetables as well as riesling. Here, however, you can use a dry wine; a
Rheingau trocken (dry) spatlese is a good choice.
Nutrition Facts
Serves 4
Facts per Serving
Tofu and Vegetable Stir-fry Recipe
Serves 4
RECIPE INGREDIENTS
6 1/2 oz firm tofu, cut into 1-in cubes
2 onions, cut into eighths
1 bunch Chinese broccoli, trimmed and cut into 1 1/2-in lengths
3 1/2 oz snow peas, trimmed and sliced crosswise
1 cup drained canned baby corn
1 bunch bok choy, trimmed and cut into 1 1/2-in lengths, or 1 bunch spinach, trimmed
Steamed white rice for serving
RECIPE METHOD
In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stirfry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and
drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to
medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes.
Add broccoli, snow peas, bell pepper, corn, and bok choy or spinach. Stir-fry until
vegetables are tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and
gently stir-fry until heated through, 1-2 minutes.
Serve hot, accompanied with steamed white rice.
Nutrition Facts
Serves 4
Facts per Serving
Szechuan Shrimp Recipe
Serves 4
Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a
slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding
more red-pepper flakes.
A German riesling will be a knockout here. If you're keeping the heat subdued, a
Pfalz kabinett will work fine. If you increase the pepper, go to a sweeter sptlese or
even an auslese.
RECIPE INGREDIENTS
1/2 cup canned low-sodium chicken broth or homemade stock
3 tablespoons ketchup
1 1/2 tablespoons soy sauce
1/4 teaspoon salt
2 red bell peppers, cut into 3/4-inch pieces
1 1/2 pounds medium shrimp, shelled
2 scallions, white part chopped, green tops sliced
1/2 teaspoon Asian sesame oil
RECIPE METHOD
In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt,
and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high
heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5
minutes. Remove.
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done,
about 10 minutes. Drain.
Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the
cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately
high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the
shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate
and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the
red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
Increase the heat to high. Add the broth mixture and boil until thickened, about 2
minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the
sesame oil over the top. Serve the shrimp with the rice.
CHINESE FOOD
Nutrition Facts
Serves 4
Facts per Serving
Szechwan Chicken and Pasta Recipe
Source: Cooking at a Glance - Pasta
Makes 5 main-dish servings
Chinese egg noodles are made from wheat flour, water, and egg and are shaped
either round or flat. They are available fresh or dried. Many well-stocked
supermarkets carry fresh noodles in the produce department along with spring-roll
wrappers. You can substitute any fresh ribbon pasta for the fresh Chinese noodles, if
you prefer.
Helpful Hints:
Steps for Cooking Pasta
RECIPE INGREDIENTS
1 pound boneless, skinless chicken breast halves
2 cups fresh pea pods (snow peas) or one 6-ounce package frozen pea pods,
thawed
1/4 cup soy sauce
2 tablespoons rice vinegar or white wine vinegar
1 teaspoon chili oil
1/4 - 1/2 teaspoon crushed red pepper
5 ounces dried Chinese egg noodles or 8 ounces fresh Chinese egg noodles
1 large red or green sweet bell pepper, cut into thin strips (1 1/3 cups)
2 green onions, sliced (1/4 cup)
1/4 cup coarsely chopped peanuts
RECIPE METHOD
Rinse chicken and pat dry. Cut into 3/4-inch pieces. Coarsely chop the pea pods. In a
small bowl stir together the soy sauce, vinegar, chili oil, and crushed red pepper. Set
aside.
For dried noodles, in a large saucepan or pasta pot bring 3 quarts water to boiling.
Add noodles. Reduce heat slightly. Boil, uncovered, 4-6 minutes, or till tender, stirring
occasionally. (Prepare fresh noodles according to package directions.) Drain.
cooking). Preheat over medium-high heat. Stir-fry the garlic in hot oil for 15 seconds.
Add the pea pods, red or green pepper, and green onions; stir-fry for 1-2 minutes, or
till crisp-tender. Remove the vegetables from the wok.
Add half of the chicken to the hot wok. Stir-fry for 2-3 minutes, or till no pink remains.
Remove the chicken from the wok. Repeat with remaining chicken. Return all
chicken to the wok. Add the soy sauce mixture to the wok. Add the cooked
vegetables and noodles. Stir ingredients together to coat with soy sauce mixture.
Cook and stir about 1 minute more, or till heated through. Sprinkle with peanuts.
Serve immediately.
Nutrition Facts
Makes 5 main-dish servings
Facts per Serving
Taipei Chicken with Mixed Greens Recipe
Makes 4 Servings
You could add about a half cup of wine or dry sherry to the poaching liquid or to the
microwave dish when cooking the chicken to add flavor and help keep the meat
moist.
Helpful Hints:
Chicken, Microwaving
RECIPE INGREDIENTS
2 cups shredded cooked chicken, warmed
1 cup packaged crisp chow mein noodles
1/4 cup thinly sliced green onions
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons water
2 teaspoons sugar
2 teaspoons grated fresh ginger root
1 small red or green jalapeno pepper, seeded and finely chopped (1 tablespoon)
4 cups mixed fresh salad greens
RECIPE METHOD
In a large mixing bowl combine the chicken, chow mein noodles, and green onions.
In a small saucepan stir together soy sauce, sesame oil, vinegar, water, sugar,
gingerroot, and jalapeno pepper. Bring to boiling, stirring to dissolve the sugar.
Remove from heat and pour over the chicken mixture. Toss to mix. Serve atop mixed
salad greens.
Nutrition Facts
Makes 4 Servings
Facts per Serving
40

Steamed Fresh Shrimp in Black Bean Sauce Recipe
Serves 6
Of all China's shellfish, perhaps shrimp (prawns) are eaten more than any other kind.
There seems to be an almost inexhaustible supply for fishermen along China's
extensive coastline, swift rivers, enormous lakes and little canals.
The Cantonese are hard to beat when it comes to steaming fish and shellfish. Two
subtle hallmarks of the fastidious Cantonese cook - subtle seasoning and critical
timing - are exemplified in this dish.
RECIPE INGREDIENTS
1 lb fresh uncooked jumbo shrimp (king prawns), peeled and deveined
For Sauce:
1 tablespoon fermented black beans (dow see) (available at Chinese stores), rinsed
and lightly mashed
1/2 teaspoon sugar
1/2 teaspoon minced fresh ginger
1/4 cup water
1 tablespoon groundnut peanut oil
Few drops Shaoxing rice wine or dry sherry
Cilantro sprigs, for serving
RECIPE METHOD
Wash the shrimp thoroughly under cold running water, and pat dry with paper towels.
Place in the refrigerator to firm up.
FOR SAUCE: Mix the black bean sauce ingredients together and place in a bowl.
Arrange the shrimp on a plate ready for steaming, and pour the black bean sauce
evenly over them.
Place a round cake rack or steaming rack into a wok, pour in enough boiling water to
come up to but not over the rack. Place the plate of shrimp on the rack and cover
with the wok lid. Reduce the heat to maintain a steady steam, and steam for 6-7
minutes until pink and firm to the touch. Remove. Sprinkle the chopped scallions
over the shrimp.
Heat the 2 tablespoons peanut oil to smoking point in a small saucepan (being
careful to stay with the pot while it is heating up). Pour the smoking oil quickly over
the entire plate of shrimp to sizzle the sauce. (It is a good idea to take the plate of
shrimp over to the pot of oil.)
Arrange the shrimp side by side on an oval plate, and garnish with the sprigs of
cilantro.
Nutrition Facts
Serves 6
Facts per Serving
Source: Food & Wine
4 Servings
Bean curd is a cooling food, as are all forms of soy. The mushrooms are cool as well,
and steaming is considered to be a cooling process. The scallions, coriander and
sesame seeds are warming, yet because they are garnishes, they do not alter this
dish's essential yin nature. Note that the addition of honey Makes this dish slightly
sweet.
RECIPE INGREDIENTS
5 large dried Chinese black or shiitake mushrooms (1 1/2 ounces)
1 cup boiling water
1/2 cup chicken stock or canned low-sodium broth
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1 tablespoon plus 1/2 teaspoon black soy sauce
1 tablespoon honey
1 pound soft bean curd
2 tablespoons thinly sliced scallions
10 coriander (cilantro) leaves
RECIPE METHOD
In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes. Drain
and rinse the mushrooms. Cut off and discard the stems.
In a small saucepan, bring the chicken stock to a boil. Add the mushrooms, cover
partially and simmer over low heat for 20 minutes. Drain the mushrooms and cut
them into 1/4-inch dice.
In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often,
until the white sesame seeds turn a light tan, about 1 minute. Transfer the seeds to a
plate to cool.
In a small bowl, combine the cornstarch with the black soy sauce and honey. In
another bowl, mash the bean curd with a fork. Add the cornstarch mixture and diced
mushrooms and mix well. Transfer the bean curd to a 4-cup souffl dish or other
deep baking dish and smooth the top. Set the dish in a steamer and cover with a
plate. Steam the bean curd until it has set, about 15 minutes. Sprinkle the bean curd
with the sesame seeds, scallions and coriander leaves and serve hot.
MAKE AHEAD:
The recipe can be prepared through Step 3 up to 2 days ahead.
CHINESE FOOD
Nutrition Facts
4 Servings
Facts per Serving
Hakka Dipping Sauces Recipe
Source: Food & Wine
4 Servings
RECIPE INGREDIENTS
Chili Sauce
1 tablespoon hot water
1 tablespoon Chinese chili sauce
1 teaspoon unseasoned Japanese rice vinegar
1/2 teaspoon sugar
Garlic Sauce
2 tablespoons unseasoned Japanese rice vinegar
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon sugar
Ginger Sauce
1 tablespoon (packed) minced fresh ginger
RECIPE METHOD
TO MAKE THE CHILI SAUCE: In a small bowl, combine the water with the chili
sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes
and stir before serving.
TO MAKE THE GARLIC SAUCE: In a small bowl, combine the vinegar, garlic and
sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before
serving.
TO MAKE THE GINGER SAUCE: Put the ginger in a small heatproof bowl. Heat the
oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger
and stir. Stir in the salt. Serve warm or at room temperature.
SERVE WITH: Hakka Salt-Baked Chicken
Nutrition Facts
4 Servings
Facts per Serving
Fried Shallot or Garlic Flakes Recipe
Makes about 1/2 cup (Serves 4)
You will find these crisp and tasty toppings and accompaniments served with
everything from soups and salads to curries and stir-fries. Although commercially
prepared shallot and garlic flakes are available in Asian markets, they cannot
compare to the freshly made ones given here.
Helpful Hints:
RECIPE INGREDIENTS
8 shallots or garlic cloves, cut cross-wise into slices 1/8 inch thick
Peanut or vegetable oil for frying
RECIPE METHOD
In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2
inch. When the oil is moderately hot (about 325 degrees F.), add the shallot or garlic
slices. Fry slowly, stirring, just until golden brown, 2-3 minutes. Using a slotted
spoon, transfer the slices to paper towels to drain. Let cool, then store the flakes in
an airtight container at room temperature for up to several weeks.
Serving size = 2 tablespoons
Nutrition Facts
Makes about 1/2 cup (Serves 4)
Facts per Serving
Five-Spice Rub & Sesame-Soy Sauce Recipe
Source: Fine Cooking - Issue 33
Yields about 1/2 cup spice rub and about 1 cup sauce
RECIPE INGREDIENTS
For the Spice Rub:
2 tablespoons ground coriander
4 teaspoons five spice powder
3/4 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
2 1/4 teaspoon hot chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 tablespoons coarse salt
1 tablespoon brown sugar
For the Sauce:
1/3 cup toasted sesame oil
1 tablespoon minced garlic
1/3 cup orange juice
41
1/4 teaspoon five-spice powder

1/4 teaspoon red chile flakes
1/4 teaspoon ground fennel seeds
2 tablespoons balsamic vinegar
1 tablespoon sugar
RECIPE METHOD
FOR THE SPICE RUB: In a bowl, thoroughly blend all the spices with the salt and
brown sugar; set aside. Store tightly covered in a cool, dry place; the mix will last a
few months.
FOR THE SAUCE: In a small mixing bowl, whisk together all the ingredients. The
sauce keeps for 3 or 4 days in the refrigerator.
Nutrition Facts
Yields about 1/2 cup spice rub and about 1 cup sauce
Facts per Serving
Chinese Stir-Fry Oil Recipe
Makes 2 cups
With this piquant oil in your cupboard, you can be an instant Chinese cook for any
emergency meal. All you need are chopped fresh vegetables of your choice and
steamed rice.
RECIPE INGREDIENTS
2 cups peanut oil
5 cloves garlic
5-6 green onions, trimmed of roots and 2 inches of green tops
RECIPE METHOD
Heat the oil slowly in a heavy skillet. Crush the ginger and garlic with the wide blade
of a cleaver or knife and add to the warm oil. Add the green onions. Heat slowly for 8
minutes, or until the onions become translucent.
Let the oil cool and then strain through coffee filter paper placed in a funnel, into a
sterilized storage bottle. Seal, label and store. The oil should be refrigerated through
all stages of the process, and will keep for up to 1 month. The oil may become
cloudy, but will return to a clear state when warm.
Nutrition Facts
Makes 2 cups
Facts per Serving
Stir-Fried Vegetables with Toasted Cashews Recipe
Serves 4
The crunch of the charred cashews and the meaty texture of the mushrooms are
retained by cooking them separately and saving them for a topping instead of
cooking them with the rest of the vegetables. Serve the stir-fry with either white or
brown rice.
RECIPE INGREDIENTS
For Cashews:
3 tablespoons canned low-sodium chicken broth or homemade stock
2/3 cup cashew nuts
Dried red pepper flakes
For Vegetables:
1 pound mushrooms, sliced thin
1/2 teaspoon salt
4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
3/4 teaspoon Asian sesame oil
1 pound broccoli, thick stems removed, tops cut into small florets (about 1 quart)
1 1/2 pounds napa Chinese cabbage (about 1/2 head), shredded (about 1 1/2
quarts)
RECIPE METHOD
FOR CASHEWS: In a small bowl, combine 1 tablespoon of the broth with the
cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the
cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting
to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of redpepper flakes.
FOR VEGETABLES: In the same pan, heat 1 tablespoon of the cooking oil over
moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook,
stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with
the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
Heat the remaining 1-1/2 tablespoons of cooking oil over moderately high heat. Add
the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and
cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts,
about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4
teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch
CHINESE FOOD
mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the
vegetables, about 1 minute. Serve topped with the mushroom mixture.
WINE RECOMMENDATION: Wines from Austria are more available than ever. Pick
a grener veltliner, a white wine with intriguing fruity and peppery flavors, for a tasty
change of pace.
Nutrition Facts
Serves 4
Facts per Serving
Stir-Fried Pepper Salad Recipe
Source: Crisco
4 Servings
RECIPE INGREDIENTS
3 tablespoons Crisco Oil
3 bell peppers (green, red, yellow, orange, or a combination), seeds and ribs
removed, and cut into thin strips
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)
2 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1 tablespoon granulated sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
RECIPE METHOD
Heat Crisco Oil in large skillet on medium heat. Add peppers and garlic. Saute 6
minutes, or until peppers are cooked.
Add parsley, vinegar, sugar, and Italian seasoning to pan. Stir well. Remove pan from
heat. Sprinkle with salt and pepper. Allow to cool to room temperature or chill before
serving.
NOTE: The salad can be made up to two days in advance and refrigerated, tightly
covered with plastic wrap.
Spicy Sweet and Sour Salad Recipe
Serves 10 as a small appetizer
Every major region in China has its own distinctive pickled vegetables which often
include garlic, chilis and ginger. Chinese cabbage, pickled in brine and served in a
ceramic container patterned with hollyhock flowers, was on the menu in 1754 for a
meal prepared by the noted Chang Erh for Ch'ien-lung, a Ching dynasty emperor.
Today, a pickled dish similar to this Spicy Sweet and Sour Salad is served as an
appetite stimulant before banqueting.
RECIPE INGREDIENTS
For the dressing;
1/4 cup white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 English cucumber, skin left on, halved lengthwise then cut crosswise on the
diagonal into 1/2-inch (1-cm) slices
1 small carrot, cut into 1/4-inch ulienne
1 small red bell pepper, halved lengthwise then cut crosswise on the diagonal into
1/2-inch (1-cm) slices
1 small red chili, seeded and finely chopped
RECIPE METHOD
Mix all of the dressing ingredients together in a bowl. Transfer the mixture to a small
saucepan and bring to a boil. Reduce the heat and simmer over low heat until the
sugar dissolves.
Combine all of the vegetables in a bowl. Pour on the dressing and toss thoroughly.
Cover and refrigerate for at least 1-2 hours.
Arrange the salad in small saucers and serve as an appetizer to a Chinese meal.
Nutrition Facts
Serves 10 as a small appetizer
Facts per Serving
Sichuan Grilled Eggplant and Spinach Salad Recipe
Serves 6
Traditionally, the eggplant is steamed for this recipe; grilling, however, produces a
firmer texture and enhances its natural flavor. Both methods result in a delicious
side-dish salad. To assemble a more substantial meal, add shredded poached
chicken or julienned grilled red peppers (capsicums).
Chicken Stock
Helpful Hints:
Vegetables & Grains, Grilling and Barbecuing
RECIPE INGREDIENTS
6 Asian eggplants (aubergines), each about 6 inches long, or 1 large globe eggplant,
about 1 pound
Peanut oil
For the Dressing:
42
1 piece fresh ginger, 1 inch long, peeled and grated

3 cloves garlic, finely minced
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup red wine vinegar or balsamic vinegar
1 1/2 tablespoons Asian sesame oil
1 teaspoon chili oil, or to taste
1 pound fresh spinach, carefully washed and stemmed
1 tablespoon sesame seeds
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro (fresh coriander)
RECIPE METHOD
Preheat a gas grill to medium-high heat or prepare a fire in a charcoal grill. If using
Asian eggplants, cut lengthwise into slices 1/4 inch thick. If using globe eggplant, cut
crosswise into slices 1/4 inch thick. Lightly score the flesh with a large crosshatch
pattern. Brush lightly on both sides with peanut oil. Place the slices on the hot grill
and grill, turning once, until the slices are tender, spongy and have light grill marks,
about 4 minutes. Transfer to a plate to cool, then cut into strips 1/4 inch wide by 2
inches long. Transfer to a bowl, cover and refrigerate.
FOR THE DRESSING:
In a small saucepan over medium heat, warm the 2 tablespoons peanut oil. When
hot, add the ginger and garlic and saut gently until fragrant but not browned, about
1 minute. Stir in the salt, sugar, soy sauce, vinegar, sesame oil and chili oil; simmer
for 15 seconds. Stir in the chicken stock. Remove from the heat and let cool.
Arrange the spinach leaves on a platter and set aside.
In a small, dry saucepan over medium heat, toast the sesame seeds until golden and
fragrant, about 3 minutes. Set aside.
Add the green onion, cilantro and cooled dressing to the eggplant and toss to mix
well. Scatter the eggplant over the spinach, then refrigerate until well chilled. Sprinkle
with the toasted sesame seeds just before serving.
Nutrition Facts
Serves 6
Facts per Serving
Chilled Tofu With Bean Sprouts Recipe
Source: Food & Wine
Serves 4
RECIPE INGREDIENTS
1/2 pound fresh mung bean sprouts
For Dressing:
1 tablespoon chili garlic sauce
2 teaspoons sugar or honey
1 package (16 ounces) soft tofu, drained
1 teaspoon toasted white sesame seeds
1/2 teaspoon black sesame seeds
1/4 cup chopped toasted walnuts
RECIPE METHOD
Parboil mung bean sprouts in a pot of boiling water for 1 minute. Drain, rinse with
cold water, and drain again. Remove to a serving plate, cover, and refrigerate until
chilled.
Combine dressing ingredients in a bowl; set aside.
Cut tofu into 1/2-inch cubes. Place over chilled mung bean sprouts. Drizzle dressing
over tofu and garnish with sesame seeds and walnuts.
Recipe created by Martin Yan.
Nutrition Facts
Serves 4
Facts per Serving
Zesty Beef LoMein Recipe
Source: Wild Oats Natural Marketplace
Serves 4
Use your noodle! Kids love spaghetti and this Asian style recipe adds zesty flair to
everyday pasta. Use leftover spaghetti and pick up vegetables from the salad bar to
make this quick meal race from the wok to your table.
RECIPE INGREDIENTS
1/2 pound Wild Oats Organic Spaghetti or Linguine
1 cup sugar snap pea pods
1 Wild Oats Carrot, peeled and thinly sliced
1 teaspoon honey
2 teaspoon warm water
2 tablespoon Wild Oats Organic Extra Virgin Olive Oil
2 tablespoon fresh ginger, minced
1/2 cup thinly sliced red onion
CHINESE FOOD
1 pound natural sirloin beef, cut into thin strips

1 cup organic broccoli florets
1 cup mushrooms, sliced
3 tablespoon tamari
hot sauce to taste
RECIPE METHOD
Heat 6 cups of water to boiling in a large saucepan. Add pasta and cook to al dente.
Add carrots and pea pods during the last 3 minutes of cooking. Drain.
Mix cornstarch, honey and warm water. Heat a large wok or skillet over medium high
heat. Add oil. Add onion, garlic and ginger. Cook for 2 minutes.
Add beef. Cook for 3 minutes. Add broccoli, mushrooms. Cook for 1 minute.
Add linguine, carrots and pea pods. Stir in broth, tamari and hot sauce. Mix well.
Pull pasta, meat and vegetables to the sides of the wok. Pour cornstarch mixture into
the remaining liquid. Stir until thickened. Mix well with pasta, vegetables and beef.
Garnish with diced green onion.
Portobello Stir-Fry Recipe
Source: 99% Fat-Free Meals in 30 Minutes
4 Servings
This recipe showcases wonderful portobello mushrooms, which are meaty enough to
satisfy a steak lover!
RECIPE INGREDIENTS
1 1/4 pounds bok choy (about 1 head)
1/4 cup dry white wine
2 tablespoons Chinese oyster sauce
1/2 tablespoon reduced-sodium soy sauce
1/2 cups chicken stock
1 small dried hot pepper
6 ounces sliced portobello mushrooms (precut; about 16 slices)
1 cup shredded carrots (precut)
RECIPE METHOD
Cut the bok choy on the diagonal into thin strips (about 6 cups).
In a bowl, mix together the wine, oyster sauce, soy sauce, cornstarch, and 1 cup of
the chicken stock and set aside. Meanwhile, preheat a nonstick wok or a large
nonstick skillet over high heat.
Put 1/4 cup of the remaining chicken stock and the dried pepper into the hot wok or
skillet and cook, stirring constantly, for 1 minute. Add the mushrooms and cook,
stirring constantly and turning the mushrooms periodically, until they brown, 1 1/2 to
2 minutes. Remove and reserve the mushrooms.
Add the remaining 1/4 cup of chicken stock and the bok choy to the wok or skillet.
Stir and add the carrots. Cook and stir for about 1 minute, until the carrots are limp.
Add the reserved sauce mixture and stir to coat. Add the reserved mushrooms and
any juice they have given off. Continue to cook and stir for another minute or two,
until the sauce thickens and bubbles. Remove the hot pepper before serving.
Nutrition Facts
4 Servings
Facts per Serving
Oriental-Style Stir-Fried Vegetables Recipe
Source: Eating Well
Makes 4 Servings
RECIPE INGREDIENTS
1 medium onion, sliced
3 slices fresh ginger root
2 cloves garlic, cut in half
4 cups broccoli flowerets
2 carrots, thinly sliced on the diagonal
1 red bell pepper, cut into strips
2 cups snow peas
3 tablespoons teriyaki or soy sauce
RECIPE METHOD
Heat the oil in a large skillet or wok over medium-high heat. Add the onion,
gingerroot, and garlic. Cook, stirring often, for 2 minutes or until the garlic is golden.
Remove the gingerroot and garlic and discard.
Add the broccoli, carrots, and red pepper. Cook for 2 minutes, stirring often, until the
broccoli and carrots are tender-crisp.
Add the snow peas and teriyaki or soy sauce. Stir to combine.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Hunan Eggplant Recipe
Yield: 2 servings
Chinese cuisine from the Hunan province is known for its spiciness. This side dish
uses crushed red pepper for a mild, mouth-friendly heat.
RECIPE INGREDIENTS
1 (1-pound) eggplant, peeled and cut lengthwise into 1-inch-thick slices
43
2 tablespoons canned vegetable broth or water

1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/8 teaspoon salt
1 tablespoon thinly sliced green onions
RECIPE METHOD
Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until
tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil.
Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle
with onions, pepper, and garlic.
Nutrition Facts
Yield: 2 servings
Facts per Serving
Green Beans and Garlic Recipe
Serves 6
The great variety of climate and soil in China has resulted in the cultivation of an
enormous diversity of plants. Abundant vegetation allows for economizing on the
eating of flesh, to the extent that today the Chinese, by preference, eat much more
vegetable and grain produce than meat, a diet that over many centuries has become
extremely well balanced.
The Chinese farmer, in a constant effort to utilize every square inch of his land,
prefers to grow plants that will take the least space. Consequently, legumes (pulses)
of every description climb and trail upward over racks, and climbers cover the sides
and roofs of his home and any outbuildings.
Beans are a particularly popular crop in areas with a subtropical climate. This tasty
dish can be made with the traditional green (French) beans or with yardlong (snake)
beans.
Supreme Chicken Broth
RECIPE INGREDIENTS
10 large cloves garlic, peeled and left whole
2 cups Supreme Chicken Broth
1 lb green beans, topped and tailed
1 tablespoon cornstarch, mixed with 2 tablespoons cold water, for thickening
RECIPE METHOD
In large skillet (frying pan), combine the oil and garlic. Stir over medium heat until
light and golden (about 2 minutes). Add the broth, cover, and simmer until the garlic
is tender when pierced, about 5 minutes.
RECIPE METHOD
Combine the rice and wash 3 times.
Heat the peanut oil in a wok until almost smoking. Stir-fry the mushrooms, the
Chinese sausages, chicken, dried shrimp, lotus seeds, onion, and bamboo shoots for
1-2 minutes. Add the soy sauce, five spice powder, sesame oil, and salt. Stir-fry to
mix well.
Bring the rice to a rapid boil and continue to cook by the absorption method. When
most of the water has been absorbed, add the stir-fried ingredients, mixing them
through the rice. Simmer, covered, on low heat for 20 minutes. Turn off the heat, and
allow to stand for 10 minutes.
TO SERVE: Stir the rice with chopsticks, adding the chopped scallions. Remove the
rice from the pot and pack into a lightly oiled bowl, pressing in firmly. (If preparing a
day in advance, refrigerate in the bowl until just before needed.) Steam the rice in the
bowl for 10 minutes, and invert to serve.
Nutrition Facts
Serves 8
Facts per Serving
Deep Fried Kale Recipe
Serves 4
The Chinese have an amazing knowledge about their plant resources, even though
no specific word corresponds to "vegetables," reference in Chinese is made by the
word tsai, which simply translates as "greens."
The green vegetable used in this recipe is known as Chinese kale, gai larn, or
Chinese broccoli. Every part of the kale is edible, even the tiny white flowers, though
only the leaves are used to make this stunning accompaniment to a special meat
dish.
RECIPE INGREDIENTS
1 bunch of kale of Chinese broccoli (gai larn) (available at Chinese stores)
1/4 teaspoon salt
1/4 teaspoon sugar
Groundnut peanut oil, for deep-frying
RECIPE METHOD
Choose a bunch of broccoli with large good-quality leaves. Cut off the leaves
(discarding any brown, wilted ones) and, with a sharp knife, cut out the center stem
from each leaf. After washing the leaves, dry very thoroughly.
Stack 4 or 5 leaves on top of each other, roll up firmly and shred very finely with a
sharp knife. Repeat this procedure until all the leaves are shredded. It is essential to
shred perfectly evenly, or you will not achieve the correct degree of crispness.
Fill a wok one-third full of groundnut oil, and heat the oil to moderately hot. There
should be a faint haze coming from the oil and the oil should shimmer. Add a handful
of the shredded kale leaves and stir gently as they deep-fry; cooking time will be only
20-30 seconds. Remove with a strainer as soon as the leaves are bright green.
Repeat until all the leaves are cooked.
Drain off the groundnut oil, leaving a film of oil behind. Reheat the wok for a few
seconds. Return the kale leaves and toss quickly in the hot dry wok. Sprinkle in the
salt and sugar, and continue to toss the crisp leaves until thoroughly mixed. Remove
to a plate and serve. (The leaves should crumble in the palm of the hand.)
OPTIONAL: Soak a few dried scallops (available at Chinese stores) in warm water
for several hours, then steam for 30 minutes. Break the scallops into shreds,
squeeze dry in a tea towel, then deep-fry over low heat. Sprinkle through the kale
leaves just before serving.
Nutrition Facts
Serves 4
Facts per Serving
Dry-Fried String Beans Recipe
Source: Eating Well
Makes 4 Servings
Part of the art of Chinese cooking consists of being able to take a few common
ingredients and prepare them in a way that lets each individual flavor element
improve all the other ingredients. The following string bean recipe will illustrate the
approach.
RECIPE INGREDIENTS
1 1/2 pounds string beans
1 cup vegetable oil
1 tablespoon chopped scallions
1 teaspoon chopped garlic
1/2 teaspoon Szechuan chili paste or hot sauce
2 tablespoons soy sauce, low-sodium if possible
1 tablespoon dry sherry or rice wine
1 tablespoon sugar
RECIPE METHOD
Wash the beans under running water. Drain the beans well on paper towels.
In a wok or skillet, heat the oil until just before it smokes. Add the beans, standing
back to avoid being spattered with oil. Cook the beans over high heat, stirring and
turning frequently, until they are wrinkled and lightly browned, about 7 minutes.
Remove the beans with a slotted spoon and place in a colander to drain. Set aside.
Bring the broth back to a boil and add the beans. Cook, covered, just until the beans
are crisp-tender (3-4 minutes). With tongs, lift out the beans and arrange on a
serving plate.
Stir the cornstarch thickening into the broth in the skillet. Bring to a boil, stirring until
thickened. Spoon the sauce and garlic over the beans.
Nutrition Facts
Serves 6
Facts per Serving
Eight Treasure Rice Recipe
Serves 8
This is the celebrated eight-treasure rice eaten at Chinese New Year. In the early
days of the Han dynasty (202 BC-AD 220), rice was considered a delicacy as millet
was the staple grain. Eight-treasure rice depicts the almost spiritual significance of
rice to the Chinese people, bringing good fortune and blessings to all at the
beginning of a New Year.
RECIPE INGREDIENTS
2 cups long-grain white rice
3 cups glutinous rice
6 Chinese dried mushrooms, soaked 20 minutes in warm water, squeezed dry,
stemmed, caps finely diced
2 dried Chinese sausages (lup chiang), diced
1 boneless chicken thigh, diced
1 tablespoon dried shrimp, soaked 20 minutes in warm water, drained
1/2 cup lotus seeds, soaked in cold water 3-4 hours, drained
1/2 cup diced onion
1/2 cup diced bamboo shoots
1/2 teaspoon five spice powder
1 teaspoon salt
CHINESE FOOD
44
Discard all but about 2 tablespoons of oil from the skillet. Over high heat, reheat the
remaining oil. Add the scallions, garlic, and Szechuan paste and stir-fry for 20
seconds. Add the soy sauce and stir.
Put the string beans back into the skillet. Add the wine and sugar and stir until well
mixed, about 1 minute. Remove from skillet and serve.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Broccoli-Noodle Stir-fry Recipe
Serves 6 as an accompaniment
Thin noodles look best in this sesame-flavoured stir-fry. Look for fine noodles, nested
vermicelli, or capellini in the Asian foods or pasta section of your supermarket.
Helpful Hints:
RECIPE INGREDIENTS
3 oz dried fine noodles
For Sauce:
5 fl oz chicken stock
2 teaspoons cornflour
1 1/2 teaspoons soy sauce
1 teaspoon rice vinegar or white vinegar
1/8 to 1/4 teaspoon crushed dried chilies
2 teaspoons toasted sesame oil
10 oz broccoli florets
RECIPE METHOD
In a large saucepan bring 2 qt water to boiling. Add noodles and boil, uncovered, 5-7
minutes or till just tender, stirring occasionally. (Or, cook according to package
directions.) Drain.
FOR SAUCE: In a small bowl combine stock, cornflour, soy sauce, vinegar, and
crushed dried chilies. Set aside.
In a wok or large frying pan heat cooking oil and sesame oil over medium-high heat.
Add broccoli; stir-fry for 3-4 minutes, or till crisp-tender. Stir sauce; add sauce and
cooked noodles to wok or frying pan. Cook and stir till thickened and bubbly. Cook
and stir for 1 minute more. Serve.
Nutrition Facts
Facts per Serving
Broccoli in Oyster Sauce Recipe
Serves 4
Chinese broccoli, or kale, does not resemble Italian broccoli, which is a member of
the cabbage and cauliflower family. It is, instead, a stem vegetable with small white
flowers and dark green leaves. The stems are slender and juicy, while the leaves
have a slightly bitter taste. This vegetable was cultivated originally in China's
southern states, particularly Guangzhou (Canton), but is now grown in most parts of
China.
RECIPE INGREDIENTS
1 bunch Chinese broccoli (gai larn) (available at Chinese stores)
6 cups boiling water, mixed with 1 teaspoon salt
1 tablespoon peanut oil or 6 cups light chicken broth
For Sauce:
1 tablespoon chicken broth
1/4 cup oyster sauce (available at Chinese stores)
RECIPE METHOD
Trim each stalk of broccoli. Use only the top 6 inches of each broccoli stalk. Discard
the leaves except for the young leaves at the tips. Wash the broccoli under cold
running water, and pat dry with paper towels. Bring the water to a rolling boil. Add the
broccoli and boil over high heat for 2-3 minutes.
Meanwhile, gently simmer together the 1 tablespoon chicken broth and oyster sauce.
Strain the broccoli out of the water, arrange neatly on a serving plate and cut the
stalks in halves with a pair of scissors.
Spoon the oyster sauce over the broccoli greens and serve.
Nutrition Facts
Serves 4
Facts per Serving
Sesame Sauce with
Roasted Red Peppers Recipe
Source: No-Cook Pasta Sauces
Serves 4
RECIPE INGREDIENTS
2 tablespoons Chinese soy sauce
2 tablespoons Chinese oyster sauce
1 tablespoon Japanese sesame oil
CHINESE FOOD
1 tablespoon canola or vegetable oil

1 teaspoon garlic paste with chili
Small bunch fresh chives, cut into 2-inch lengthes
1 jar (7 ounces) roasted red peppers, drained and cut lengthwise into 1/4-inch-wide
strips
RECIPE METHOD
Combine soy sauce, oyster sauce, sesame oil, canola oil, sugar, and chili paste in
pasta serving bowl. Set aside to warm to room temperature.
Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and
immediately add to sauce in bowl. Sprinkle with chives and red pepper strips and
toss until most of the liquid is absorbed. Serve warm or at room temperature.
RECOMMENDED PASTA: 8 ounces linguine or fresh Shanghai noodles
No-Cook Pasta Sauces
Nutrition Facts
Serves 4
Facts per Serving
Sichuan Beans Recipe
Serves 6
This unusual-shaped bean is an ancient Chinese vegetable. It is a long (15-inch),
thin, round bean, olive green in color with a "meatier" softer texture and stronger
flavor than the green bean. The southern Chinese eat the young bean whole or
simply snapped in half. The northerners use the vegetable dried.
This is a famous Sichuan (Szechwan) recipe, in which the beans are first deep-fried,
giving them a rich, deep flavor, and then combined with a spicy meat sauce.
RECIPE INGREDIENTS
6 oz finely ground pork
For Marinade:
1 teaspoon sugar
2 pinches of white pepper
2 cups peanut oil
1 pound green beans, French beans or Chinese yardlong (snake) beans, topped and
tailed (or snap the yardlong bean into 4-inch/10-cm lengths)
1/4 teaspoon salt
1 tablespoon dried shrimp (har mai) (available at Chinese stores), soaked for 1 hour
in warm water, drained and minced (finely chopped)
1 1/2 tablespoons preserved Sichuan preserved vegetables (jar choi) (available at
Chinese stores)
2 teaspoons chili bean paste (available at Chinese stores)
1 red chili pepper, finely chopped, for garnish
RECIPE METHOD
Place the ground pork in a bowl, add all of the marinade ingredients and mix well.
Set aside.
Heat the groundnut oil in a wok until moderately hot. Deep-fry the beans in 3 batches
until the skins begin to wrinkle and the beans are softened (about 3 minutes).
Remove and drain well. Pour off most of the oil from the wok, leaving about 1
tablespoon behind.
Heat the remaining peanut oil. Add the pork and quickly stir-fry over high heat with
the salt, dried shrimp, garlic, preserved Sichuan vegetable, and chili bean paste. Stirfry until the meat changes color from pink to white, about 2 minutes. Return the
beans to the wok and toss until well combined and heated through. Serve, either hot
or cold, garnished with the chopped red chili pepper.
Nutrition Facts
Serves 6
Facts per Serving
Hot Chile Paste Recipe
Source: Food & Wine
Makes about 3/4 cup
There is no single chile paste (lajiao jiang) in China, any more than there is a single
salsa in Mexico. It Serves as an ingredient in the kitchen and as a condiment at the
table. Having tried many bottled versions over the years, we can assure you that by
far the best chile paste is the one you make yourself.
RECIPE INGREDIENTS
1 cup loosely packed dried red chiles (1 ounce), rinsed
1 teaspoon salt
1 teaspoon sugar
1/4 cup minced shallots
1 teaspoon cider vinegar or rice vinegar
RECIPE METHOD
In a heatproof bowl, cover the chiles with the boiling water. Place a small plate on the
chiles to keep them submerged and soak until pliable, at least 20 minutes or up to 2
hours.
45
Transfer the chiles and their soaking liquid to a blender and puree. Blend in the salt
and sugar.
Set a wok over moderately high heat. When it's very hot, add the oil and swirl to coat
the wok. Add the shallots and stir-fry until softened, about 2 minutes. Add the chile
puree and stir-fry for about 20 seconds, then remove from the heat and stir in the
vinegar. Transfer the chile paste to a bowl to cool, then store in a glass jar.
MAKE AHEAD: The chile paste can be refrigerated for up to 3 months.
Nutrition Facts
Makes about 3/4 cup
Facts per Serving
Peanut Dressing Recipe
Makes 2 cups (Serves 16)
Serve this over warm or cold Chinese noodles.
RECIPE INGREDIENTS
1 cup chopped cilantro
1/4 cup fresh mint
Juice of 2 limes
2 cloves garlic
2 oz. fresh ginger, peeled
3 tablespoons toasted sesame seeds
2 jalapeno chilies, seeded and chopped
1 cup chunky peanut butter
3/4 cup peanut oil
RECIPE METHOD
Process the cilantro, mint, lime juice, garlic, and ginger in a food processor. Add the
sesame seeds, sherry, soy sauce, chilies, and peanut butter, then process.
Add the oil, a few drops at a time, until it is blended into the mixture. Transfer to a
serving bowl. If not using immediately, transfer to a jar or container and store in the
refrigerator for up to 4 days.
Combine with cooked noodles, or perhaps stir-fried vegetables, and serve
immediately.
Nutrition Facts
Facts per Serving
Chinese Spinach Recipe
Source: Crisco
4-6 Servings
RECIPE INGREDIENTS
3 tablespoons Crisco Oil
1 teaspoon lime juice
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 cup diagonally-sliced green onion, 1-inch slices
12 ounces fresh spinach, trimmed, washed and torn into bite-size pieces
1/4 cup sliced water chestnuts
jar (2 ounces) sliced pimiento, drained
RECIPE METHOD
Heat Crisco Oil, soy sauce, lime juice, sugar and pepper in large skillet. Add garlic.
Stir-fry over medium-high heat about 1 minute, or until garlic is light brown. Add
onion. Stir-fry 1 minute. Add spinach, water chestnuts and pimiento. Stir-fry 2 to 3
minutes longer, or until spinach is tender.
Chinese Chicken Salad with Peanut-Sesame Dressing Recipe
Serves 6
Cold shredded chicken in a peanut-sesame dressing is a common component of the
exquisitely arranged cold appetizer platters served at Chinese banquets. This salad
is as popular among Westerners as it is with the Chinese, and many variations of it
are offered in casual dining spots throughout the West.
Helpful Hints:
Chicken, Cutting Up a Whole
Chicken, Poaching
RECIPE INGREDIENTS
2 large whole chicken breasts
2 teaspoons salt
1/2 pound fresh Chinese egg noodles
1 1/2 teaspoons peanut oil
3 tablespoons white or black sesame seeds
1/4 cup finely julienned red bell pepper
1 cup finely julienned, peeled carrot
1/2 cup fresh cilantro leaves
CHINESE FOOD
1 small cucumber, cut into julienne strips 2 inches long

For Dressing:
2 teaspoons peanut butter
2 teaspoons Asian sesame paste
2 tablespoons sugar
1/3 cup Chinese red vinegar or balsamic vinegar
1/2 teaspoon chili oil, or to taste
2 teaspoons minced garlic
1 teaspoon peeled and minced fresh ginger
1/4 cup chopped green onion
1/4 cup chopped dry-roasted peanuts
RECIPE METHOD
Fill a large saucepan three-fourths full with water and bring to a boil. Add the chicken
breasts and return to a boil, skimming off any scum that forms on the surface, then
immediately reduce the heat to low. Simmer, uncovered, until tender, 20-25 minutes.
Drain and let cool.
Remove the skin from the chicken breasts, bone the breasts and hand shred the
meat with the grain into strips about 1/2 inch thick and 2 inches long.
Refill the large saucepan three-fourths full with water. Bring to a boil over high heat
and add the salt. Gently pull the strands of noodles apart, then drop them into the
boiling water, stirring to separate the strands. When the water comes to a second
boil, boil for 1 minute longer. Pour the noodles into a colander and rinse thoroughly
with cold running water. Drain thoroughly and transfer to a large bowl. Toss with the
peanut oil to keep the noodles from sticking together. Set aside.
If using white sesame seeds, toast them in a small, dry frying pan over medium heat
until golden and fragrant, about 3 minutes. If using black sesame seeds, leave them
untoasted.
In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or
raw sesame seeds. Arrange the cooked noodles in a wide shallow bowl. Scatter the
cucumber over the noodles and top with the chicken mixture. Cover and refrigerate
until ready to serve.
FOR DRESSING: In a small bowl, stir together the peanut butter, sesame paste,
sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the
peanut or corn oil, sesame oil and chili oil. When hot, add the garlic, ginger and
green onion; saut gently until fragrant but not browned, about 15 seconds. Stir in
the peanut butter-sesame paste mixture and cook until the mixture begins to form a
light syrup, about 1 minute. Remove from the heat and let cool to lukewarm.
Pour the warm dressing over the chicken salad and sprinkle with the peanuts. Serve
immediately.
Nutrition Facts
Serves 6
Facts per Serving
Chicken Fried Rice Recipe
Makes 4 Servings
RECIPE INGREDIENTS
1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
3 large eggs, lightly beaten
1/2 teaspoon salt
3 cups cold cooked white rice (1 cup raw rice)
1/2 cup frozen peas, defrosted, or fresh peas, cooked
1 cup thinly sliced iceberg lettuce
RECIPE METHOD
Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to
350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes,
or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer
to drain the oil and reserve it.
Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the
eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to
1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine
the rice, eggs, and peas and to heat through.
Add the chicken, the remaining salt, and the pepper, and stir-fry for 30 seconds. Add
the soy sauce and lettuce and stir-fry for another minute, or until all the ingredients
are hot. Transfer the rice to a platter and serve.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Stir-Fried Baby Bok Choy and Shiitake Mushrooms Recipe
Source: Food & Wine
Serves 8
46
Serving mushrooms whole, according to Asian tradition, is a sign of wealth. For a

more pronounced mushroom flavor, replace the fresh shiitake mushrooms with 1/4
pound dried shiitakes that have been soaked in hot water until tender,
then drained and stemmed.
RECIPE INGREDIENTS
1 large garlic clove, minced
1 pound small fresh shiitake mushrooms, stemmed
2 pounds baby bok choy
1 tablespoon Asian fish sauce
Kosher salt and freshly ground pepper
3 Thai chiles, halved, seeded, julienned
RECIPE METHOD
Heat the vegetable and sesame oils in a wok. Add the garlic and stir-fry over high
heat until golden, about 5 seconds. Add the shiitakes and stir-fry for 5 minutes. Add
the bok choy and stir-fry until just wilted, about 5 minutes longer. Season with the fish
sauce, salt and pepper and stir-fry for 1 minute.
Recipe reprinted by permission of Food and
Nutrition Facts
Serves 8
Facts per Serving
Stir-fried Rice with Vegetables Recipe
Choose from long-grain white, brown, or wild rice, and allow more cooking time for
brown or wild rice. You may even want to cook the rice a day ahead to save time
when you're ready to stir-fry.
Helpful Hints:
Rice and Grains, Cooking
RECIPE INGREDIENTS
16 fl oz water
7 oz long-grain white or brown rice, or 6 oz rinsed and drained wild rice
2 beaten eggs
10 oz cut-up mixed fresh vegetables: mushrooms; peeled water chestnuts; bell
peppers (capsicum), jcama (yam bean),or zucchini (courgettes); snow peas
(mangetouts), bean sprouts, broccoli florets; radish or daikon; and/or carrots
2 spring onions, sliced
1/8 teaspoon crushed dried chili
RECIPE METHOD
In a medium saucepan bring water to boiling. Add uncooked rice to the boiling water.
Return to boiling; reduce heat. Cover and simmer till rice is tender and water is
absorbed, allowing 15 minutes for long-grain white rice, 35 minutes for brown rice,
and 40 minutes for wild rice. Remove from heat. Let stand, covered, for 5 minutes.
Set aside.
In a wok or frying pan heat 1 tablespoon of the oil. Add beaten eggs and cook
without stirring for about 2 minutes, or till set. Invert pan to remove egg; cut into
strips. Set aside.
To the same pan add 1 tablespoon oil; stir-fry desired vegetables till crisp-tender.
Allow 1 to 2 minutes for mushrooms, water chestnuts, pepper, jcama, zucchini, snow
peas, and bean sprouts; 3-4 minutes for broccoli, radish, or daikon; and 4-5 minutes
for carrots. Remove from wok.
Add remaining 1 tablespoon oil; stir-fry spring onions, garlic, and crushed dried chili
for 30 seconds. Add rice; cook for 2 minutes more. Return egg strips and cooked
vegetables to wok; add soy sauce and sherry. Cover and cook for 2 minutes more, or
till heated through.
Nutrition Facts
Facts per Serving
Stir-Fried Lettuce Recipe
Makes 4 Servings
RECIPE INGREDIENTS
2 teaspoons Chinese hot chili oil
2 teaspoons peanut or vegetable oil
1 head iceberg lettuce, cut into 2-inch squares, washed and dried
2 teaspoons cornstarch dissolved in 2 teaspoons water
RECIPE METHOD
CHINESE FOOD
Heat the chicken broth, oils, and ginger in a large skillet or wok. Add the lettuce and
cook over high heat, stirring constantly, for 3 to 4 minutes, until the lettuce is cooked
but still firm to the bite.
Add the salt, cornstarch mixture, and soy sauce, and cook for 30 seconds to 1
minute more. Transfer the lettuce to a platter and serve hot or at room temperature.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Sesame Peanut Butter Noodles Recipe
Source: Eating Well
Makes 2 appetizer servings
Many of the food critics in New York City consider Michael Tong to be the city's
outstanding Asian restaurateur. I have been a regular patron of Shun Lee since
1973. Early on, I fell in love with this dish and have always enjoyed it as an appetizer
or a side dish.
RECIPE INGREDIENTS
4 ounces fine egg noodles
1/4 cup sesame paste or smooth or chunky peanut butter
3 tablespoons hot water
1 teaspoon Szechuan chili paste or hot sauce
2 teaspoons sugar
RECIPE METHOD
In a large saucepan, bring 6 cups of water to a boil. Add the noodles and cook,
stirring occasionally, until they are tender, 7 minutes or less. Drain noodles and run
under cold water until they are thoroughly chilled and the strands are separated.
Drain thoroughly. Turn the noodles into a bowl and toss with 1 teaspoon of the
sesame oil. Set aside.
Spoon the sesame paste or peanut butter into a mixing bowl. Gradually add the hot
water. Stir in the chili paste, sugar, garlic, vegetable oil, soy sauce, vinegar, salt, to
taste, and 1 tablespoon sesame oil. Mix until well combined.
Arrange the noodles on a serving dish. Spoon the sauce over the noodles. Serve
warm or cold.
Colorful Knives
Nutrition Facts
Makes 2 appetizer servings
Facts per Serving
Chicken Soup with Potato Patties Recipe
Serves 6
This aromatic Indonesian soup is traditionally served with an array of garnishes blanched bean sprouts, wedges of hard-cooked egg, noodles, sprigs of Chinese
celery and crisp fried shallot flakes are some of the customary additions. Prepare as
many of the garnishes as you like.
Helpful Hints:
Chicken Broth, Making
RECIPE INGREDIENTS
For Stock:
1 chicken, 2 1/2 lb, cut up
3 leafy celery tops
1 yellow onion, quartered
2 cinnamon sticks
2 cardamom pods
For Spice Paste:
3 lemongrass stalks, tender heart section only, coarsely chopped
4 fresh or 2 dried galangal slices, about 1 inch in diameter; soak dried slices in water
for 30 minutes, then drain and chop
1 yellow onion, coarsely chopped
4 cloves garlic
6 candlenuts or blanched almonds
1 piece fresh ginger, 1 1/2 inches long, peeled and coarsely chopped
2 tablespoons ground coriander
1 teaspoon freshly ground pepper
1 teaspoon ground turmeric
2 teaspoons sugar
1 teaspoon salt
About 3 tablespoons water
2 tablespoons oil">peanut or corn oil
For Potato Patties:
1 lb baking potatoes, peeled and boiled until tender
1 green (spring) onion, finely chopped
1/2 teaspoon salt
Vegetable oil for frying
47
RECIPE METHOD
FOR STOCK: Place the chicken in a large stockpot and add water to cover. Bring to
a boil over high heat, skimming off any scum. Add the celery tops, onion, cinnamon
and cardamom. Reduce the heat to low, cover partially and simmer until the chicken
is opaque throughout, about 40 minutes. Transfer the breasts to a plate and let cool.
Continue simmering the stock for 20 minutes longer to concentrate the flavor.
Let the stock cool, then strain through a sieve into a bowl. Let stand until the fat rises
to the surface. Using a large spoon, skim off the fat and discard. You should have
about 8 cups.
Skin and bone the chicken breasts and hand shred the meat with the grain; set
aside. Reserve the remaining chicken pieces for another use.
FOR SPICE PASTE: In a blender, combine the lemongrass, galangal, onion, garlic,
candlenuts or almonds, ginger, coriander, pepper, turmeric, sugar and salt. Add water
as needed to facilitate blending and blend to a smooth paste.
In a large saucepan over medium heat, warm the oil. Stir in the spice paste and
cook, stirring frequently, until well combined and fragrant, about 5 minutes. Add the
strained chicken stock and simmer for 15 minutes to infuse the stock fully with the
paste. Taste and adjust the seasonings, if necessary. Keep warm.
FOR POTATO PATTIES: Combine all the ingredients, except the oil, in a bowl. Using
a potato masher or fork, mash the potatoes thoroughly, mixing well. Form into twelve
1-inch balls and flatten each into a patty 1 1/2 inches in diameter.
In a deep frying pan, pour in oil to a depth of 1 inch and heat to 375 degrees on a
deep-frying thermometer. Add the patties, a few at a time, and fry until golden brown
on the underside, about 3 minutes. Turn over and continue to fry until golden brown
on the second side, about 1 minute longer. Transfer to paper towels to drain. Keep
warm while you fry the remaining patties.
TO SERVE: Bring the stock to a simmer. Distribute the shredded chicken evenly
among 6 warmed soup bowls and ladle the hot stock on top. Garnish each bowl with
2 potato patties and any of the traditional garnishes (see note above). Serve hot.
Nutrition Facts
Serves 6
Facts per Serving
Chicken Egg Drop Soup Recipe
Makes 4 Servings
RECIPE INGREDIENTS
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish
RECIPE METHOD
In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with
salt and pepper.
With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for
about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions
and cilantro.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Cantonese Steamboat (Hot Pot) Recipe
Serves 8
The Chinese Steamboat owes its beginning to the Mongols of northern China, more
than 400 years ago. These nomadic peoples did not bequeath a great culinary
heritage to Chinese cuisine, but the Mongolian hot-pot is a most important legacy. By
the eighteenth century it had become a winter favorite in the Qing dynasty court and
still remains and flourishes in all China's regions today.
It began as a simple way of cooking meats and vegetables. The thinly sliced meat is
dropped with some leafy vegetables into a bubbling chicken soup contained in a
specially designed pot (called a steamboat by the Cantonese, and a hot-pot or a fire
kettle in other regions of China). It is placed in the middle of the table for finishing
and serving. After a minute or two, the food is cooked and is lifted out and eaten with
a variety of dipping sauces. When all the meat and vegetables are finished,
cellophane noodles are added to the broth, resulting in a wonderful fragrant and
flavorsome soup.
RECIPE INGREDIENTS
For Meats:
6 oz lean chicken fillets, thinly sliced
6 oz lean pork fillets, thinly sliced
6 oz lean beef fillets, thinly sliced
6 oz fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned as
necessary
6 oz any lean white fish, thinly sliced
For Vegetables:
Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong buk),
hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk
removed, and cut into 4-inch lengths
CHINESE FOOD
1/2 lb fresh white mushrooms, sliced

1 bunch scallions, cut into 2-inch lengths
1/4 lb cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into
6-inch lengths
For Soup:
3 quarts chicken stock
2 scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste
RECIPE METHOD
FOR DIPPING SAUCES:
GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and
a few drops of sesame oil.
CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French
mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops
vinegar.
HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1
tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2
teaspoon soy sauce.
PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy
sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato
sauce.
TO SERVE: Place the steamboat with the soup in the middle of the table - preferably
a round one, as all diners must be able to reach the pot in order to cook their own
food.
Arrange plates of the various, uncooked foods around the pot, and place the different
sauces at strategic points on the table.
The diners select their food and cook it by placing it into the boiling soup, for just a
few seconds, and then scooping it out with a miniature wire basket or chopsticks.
The food is then dipped in a sauce.
The soup should be maintained at a rolling boil throughout the meal. It is also best to
cook the meat before the vegetables as it needs longer cooking and also imparts a
flavor to the soup while it cooks.
Nutrition Facts
Serves 8
Facts per Serving
Bok Choy, Mushroom, and Bean Curd Soup Recipe
Makes 4 Servings
RECIPE INGREDIENTS
1 cup water
8 dried shiitake mushrooms
One (1-inch) piece of fresh ginger, peeled, sliced into thin rounds, then sliced into
thin strips
2 scallions, white and green parts thinly sliced
1 pound bok choy (about 1/2 head), sliced into 1/2-inch pieces
4 ounces firm bean curd, diced
RECIPE METHOD
Bring the water to a boil. Pour the hot water into a bowl with the dried shiitake
mushrooms. Set aside to let the mushrooms hydrate for about 20 minutes. Save the
soaking liquid. Trim and discard the mushroom's tough stems. Slice the mushrooms
into 1/8 inch strips.
In a medium soup pot, simmer the chicken broth with the mushroom soaking liquid
(be careful not to add any grit or sand that may be at the bottom of the mushroom
broth). Add half the ginger slices and all the scallions to the broth and simmer for 10
minutes.
Heat the oil in a large skillet or wok. Stir-fry the bok choy over high heat for 3
minutes, or until crisp-tender. Season the bok choy with the salt and pepper. Add the
bok choy, mushrooms, and bean curd to the broth, and continue to simmer for 5
minutes.
Serve the soup in bowls with the remaining ginger sprinkled on top.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Sesame Walnuts Recipe
RECIPE INGREDIENTS
2 cups shelled walnuts
2 cups sugar
RECIPE METHOD
48
In a wok or large saut pan, over high heat, bring 3 cups of water to the boil. Add the
walnuts and cook for 1 minute. Drain the nuts from the water and pour the water out
of the wok.
Return the wok to the heat and over high heat, bring 1/2 cup of water to the boil. Add
the nuts. Add one cup of the sugar. Cook and stir until almost all of the water has
evaporated. Remove the nuts from the wok and drain them away from any remaining
water.
Over high heat, warm the empty wok. Return the nuts to the wok. Add the remaining
cup of sugar and 1 tablespoon of water. Stir-fry for 2 minutes. Remove the nuts from
the wok.
In the wok, over medium heat, heat the vegetable oil. Add the nuts and deep-fry for 2
minutes. Drain the nuts from the oil and place them into a mixing bowl. Blend in the
sesame seeds.
Serving size = 1/2 cup
Nutrition Facts
Facts per Serving
Beef Consomme with Cilantro Recipe
Serves 6
The simple, yet precise nature of this soup places it firmly in the sophisticated and
cosmopolitan city of Guangzhou (Canton), the gateway to foreign trade from as early
as the mid-eighteenth century.
The use of beef filet (eye fillet), Japanese sake and cilantro (fresh coriander)
indicates the new direction of contemporary Chinese cooking with cross-culinary
influences from Vietnam and Thailand. The blending of ingredients from other
cuisines requires sensitive handling and understanding.
Supreme Chicken Broth
RECIPE INGREDIENTS
8 cups clear Supreme Chicken Broth, strained
1 cup sake (Japanese rice wine)
1 lb prime-quality beef filet (eye fillet), trimmed of excess fat and sinews
Salt and pepper, to taste
1/2 bunch cilantro, washed well, dried and chopped into 1-inch lengths, including
stems
RECIPE METHOD
In a stockpot, bring the chicken broth to a boil. Add the sake and simmer gently. Slice
the filet in half lengthwise and lay the open side down on a cutting board. Cut evenly
on the diagonal into slices 1/4 inch thick.
Add the beef to the broth, and bring to a boil over medium heat. Reduce the heat to
low and simmer for 1 minute. Adjust for seasoning, adding salt and pepper, if
desired.
Add the cilantro, stir gently once or twice to combine and serve.
Nutrition Facts
Serves 6
Facts per Serving
Vegetarian's Delight Recipe
8 servings (serving size: 1/2 cup)
This is an important dish to serve for Chinese New Year. Many parents encourage
their children to eat more of it so they won't fight as much, and thus start the new
year in harmony.
RECIPE INGREDIENTS
Cooking spray
2 teaspoons minced peeled fresh ginger
1 cup diced oyster mushroom caps (about 3 ounces)
1 (8-ounce) package Thai-style flavored baked tofu, julienned
1/2 cup (3-inch) julienne-cut carrot
1/2 cup frozen whole-kernel corn
1/2 cup canned whole water chestnuts
1 1/2 teaspoons rice vinegar
2/3 cup (3-inch) julienne-cut green onions
1/4 teaspoon black pepper
1/8 teaspoon salt
RECIPE METHOD
Heat a large skillet or wok coated with cooking spray over medium-high heat. Add
ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2
minutes. Add carrot, corn, and water chestnuts; stir-fry
1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions,
sesame oil, pepper, and salt.
Nutrition Facts
8 servings (serving size: 1/2 cup)
Facts per Serving
CHINESE FOOD

Vegetable Fried Rice Recipe
Source: Eating Well
Makes 4 Servings
The Chinese chefs were certainly among the earliest and most important influences
on the cooking of San Fransisco, but so were the French. The French opened the
first really good restaurants that catered to the rising class of newly wealthy. They set
the tone for fine dining in the town. A restaurant that combines the French and
Chinese influences is Tommy Toy's. The dining room feels like a classic French
restaurant, but it's actually patterned after the reading room of the Dowager Empress
of China. The kitchen is definitely Asian, but the menu reflects both traditions.
RECIPE INGREDIENTS
2 eggs, beaten
3 cups cooked rice
1/2 cup chopped celery
1/2 diced red bell pepper
1/2 cup diced carrot
RECIPE METHOD
Preheat a wok or large skillet over highest heat until very hot. Add the vegetable oil,
tilt the wok or pan to coat, then quickly add the eggs and stir, scrambling the eggs.
Add the cooked rice, stir quickly. Add the vegetables and salt to taste. Stir and toss to
blend quickly. Add the sesame oil and soy sauce, toss to combine flavors, for about 2
minutes.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Scallop and Watercress Salad Recipe
Serves 6
Two much-loved ingredients combine to make this delightful salad. Curiously,
however, the Chinese have not totally embraced salads as has the West. This
reluctance to accept uncooked foods is rooted in hygiene, as raw food has always
been considered unsafe. In today's China, there are still comparatively few salads as
we know them abroad, but in Hong Kong, Singapore and wherever else the Chinese
have settled, salad dishes of this type find ready acceptance.
Watercress is an important vegetable in Chinese cooking, thought to have found its
way to southern China from Persia in the early nineteenth century, when it was
cultivated for its health-giving properties. But almost certainly it was growing wild in
very wet fields well before that time.
Watercress is a perennial green leafy plant belonging to the mustard family; hence
the refreshing, peppery flavor that make it ideal for salads. The southern Chinese
enjoy this green vegetable in clear chicken or pork broth.
RECIPE INGREDIENTS
For Dressing:
2/3 cup walnut oil or olive oil
2 small cloves garlic, minced
Salt
White pepper
10 fresh scallops
3 cups watercress; discard woody stems, select tender tips only
1 cup water chestnuts, halved
1/2 cup cherry tomatoes
1/2 cup walnut halves
1 cup bean sprouts, topped and tailed
Nasturtium flowers and leaves, for garnish
RECIPE METHOD
Mix the dressing ingredients together in a jar and shake well.
Place the scallops on a plate suitable for steaming. Sprinkle the scallops with a little
of the dressing and steam gently over boiling water for 6 minutes.
Wash and dry the watercress, and snap into 5-inch sections. In a serving bowl,
combine the watercress, water chestnuts, cherry tomatoes, walnuts and bean
sprouts. Pour on the dressing and toss with the vegetables and nuts. Gently mix in
the scallops. Garnish with 1 or 2 nasturtium flowers and leaves.
Nutrition Facts
Serves 6
Facts per Serving
Tricolor Asian Coleslaw Recipe
Source: Cooking.com
6 Servings
This salad would be great with some grilled teriyaki chicken or steak. I slice the
cabbage with the 4mm slicer attachment; and shred the carrot and jicama with the
grater attachment. My own preference is to slice the bell pepper, onion and Chinese
49
peas by hand into very thin strips. Look for the vinegar, hoisin sauce and chili garlic
sauce in the Asian foods section of your supermarket.
Cooking.com Tip: Present this festive coleslaw in an attractive wood salad bowl. But
not just any wood bowl will do. For tossing and serving salad, the wood must be
laminated or treated with a tasteless oil rub. These types of bowls do not absorb or
retain food odors and flavors making them ideal for salads.
RECIPE INGREDIENTS
2 tablespoons oriental sesame oil
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
1 tablespoon soy sauce (not sodium-reduced)
1 1/2 to 2 teaspoons chile garlic sauce
1 large garlic clove, quartered
4 cups (packed) thinly sliced cored Napa cabbage (about 3/4 pound)
1 cup grated peeled carrot
1 cup grated peeled jicama
2 ounces (about 20) Chinese peas or snow peas, cut lengthwise into very thin strips
1/2 red bell pepper, cut lengthwise into very thin strips
1/2 cup very thinly sliced red onion
Chopped roasted peanuts
RECIPE METHOD
Blend first 8 ingredients in mini-processor until smooth. Season dressing to taste with
salt and pepper.
Combine all vegetables in large bowl. Add dressing and toss to coat. Let stand at
least 2 hours or cover and refrigerate up to 8 hours, tossing occasionally. Sprinkle
with peanuts and serve.
Nutrition Facts
6 Servings
Facts per Serving
Sour Hot Soup Recipe
Serves 6-8
The tantalizing flavors in this soup make it one of the most famous of Sichuan's
(Szechwan's) dishes. It is a soup full of strong, jostling flavors, typifying the culinary
uniqueness of this region, which stresses the Five Flavors - hot (chili, peppery hot)
sour, salty, sweet, nutty. Originally a peasant soup, satisfying and filling, it is thick
with bean curd, as Sichuan (Szechwan) is the home of the best bean curd in China.
Today, this soup is regarded as a classic international dish that emerged from this
great culinary region of China.
Facts per Serving

Chicken Ginseng Soup Recipe
8 servings (serving size: 1 1/2 cups)
The Chinese believe cold drinks are harmful to the digestive system, so soup is
served not as a first course, but as a beverage with a meal. Because it's more readily
available than fresh ginseng, we tested the recipe with ginseng tea.
RECIPE INGREDIENTS
2 cups chopped onion
2 tablespoons diced peeled fresh ginger
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
3 cups water
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
3 cups fresh or frozen yellow corn
4 bags ginseng tea or 2 sliced ginseng roots
1/4 teaspoon salt
RECIPE METHOD
Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic
cloves; saut 2 minutes. Add chicken; saut 4 minutes. Add water and broth; bring to
a boil. Stir in corn and ginseng tea; bring to a boil. Reduce heat; simmer 20 minutes.
Sprinkle with salt and pepper.
Nutrition Facts
8 servings (serving size: 1 1/2 cups)
Facts per Serving
Supreme Chicken Broth Recipe
Makes 12 cups
In Guangdong (Kwangtung) province in the South of China, there is a saying that
"Broth to a cook is voice to a singer."
As early as 1716, Li Yu, one of the best-known gourmets in Chinese literature, wrote:
"As long as there is rice there should be soup. The relationship between soup and
rice is like that between water and a boat. When a boat is stranded on a sandbank,
only water can wash it back to the river, rice goes down much better with soup. I
would go as far as to say that it would be better to go without all main dishes than to
have no soup!"
RECIPE INGREDIENTS
3 lb chicken
1 lb shoulder or loin of pork
2 scallions, white part only, kept whole
2 oz fresh ginger, peeled and slightly crushed
2 tablespoons Shaoxing rice wine (available at Chinese stores) or dry sherry
RECIPE METHOD
Place the whole chicken and the pork in a stockpot, and add cold water just to cover.
Bring to a boil over high heat; skim off the impurities. Add the scallions, ginger and
rice wine. Lower the heat, cover and simmer for 2 hours.
Remove the solid ingredients. Pull the cooked chicken breasts off the bones; discard
all of the solids. Lightly mash the chicken breasts and reserve them. Strain the broth
through dampened gauze or fine-mesh cheesecloth. Allow the broth (stock) to cool to
room temperature.
To make the broth, add the mashed chicken breasts to the cooled broth. Place over
high heat and stir steadily in one direction (clockwise or counter-clockwise, but do
not change direction) until boiling. Lower the heat and let the broth boiling gently for
15 minutes.
Any remaining impurities in the broth will adhere to the chicken breast. Remove, and
strain the broth again. Use immediately, or store in the refrigerator for 2-3 days. It is
useful to freeze any unused broth.
Nutrition Facts
Makes 12 cups
Facts per Serving
Shredded Pork and Cellophane Noodle Soup Recipe
Serves 6-8
The Chinese do not really consider cellophane noodles as a "staple." Made of green
mung bean starch, they are usually used as an interesting ingredient to accompany
meats or other vegetables in a normal "rice meal." They are popular throughout
China, Southeast Asia and Japan.
Each region of China has its own version of this soup. In Shanghai, meatballs in the
soup make it a hearty meal by itself; the peppery, crunchy Sichuan (Szechwan)
pickled vegetable (jar choi) transports us immediately to Sichuan (Szechwan) and to
the Zhejiang (Chekiang) provinces, while the mustard greens (mui choi) place it
distinctly in the southern province of Guangdong (Kwangtung).
RECIPE INGREDIENTS
1 teaspoon Sichuan peppercorns (fagara, available at Chinese stores), ground to a
powder
1 teaspoon chopped fresh or dried chiles or 1/2 teaspoon chili sauce
1 tablespoon cilantro, cut into 1-inch lengths
For Pork:
1/2 pound shoulder pork, thinly sliced
8 cups water
1 teaspoon sugar
1 teaspoon salt
1 cup bamboo shoots (available at Chinese stores), cut into julienne
1 tablespoon wood ear fungus (available at Chinese stores), soaked for 30 minutes
and rinsed
3 tablespoons cornstarch, mixed with a little cold water to make a paste
3 fresh bean curd cakes (available at Chinese stores), cut into 1/2-inch julienne
RECIPE METHOD
Place into a soup tureen the vinegar, soy sauce, scallions, sesame oil, ground
peppercorns, chilis, ginger, and cilantro.
FOR PORK: Combine the pork marinade ingredients. Add the pork slices and coat
with the mixture. Set aside for 20 minutes.
Heat the oil in a stockpot. Add the pork and stir-fry over medium heat until the pork
changes color. Remove the pork to a plate.
Add the water, sugar and salt to the stockpot. Bring to a boil. Add the bamboo
shoots, wood ear fungus and the cooked pork. Simmer for 5 minutes.
Stir in the cornstarch thickening until the soup boils and becomes a velvety
consistency. Add the bean curd. Gently stir in the beaten eggs until the eggs float in
soft tendrils. Immediately pour over the ingredients in your serving tureen and serve.
Nutrition Facts
Serves 6-8
CHINESE FOOD
50

RECIPE INGREDIENTS
2 slices fresh ginger, cut 1/4 inch thick
4 oz pork fillet, shredded into 2-inch lengths
2 teaspoons Chinese Shaoxing rice wine (available at Chinese stores) or dry sherry
6 cups Family Chicken Broth
6 dried mushrooms (available at Chinese stores), soaked for 45 minutes, stalks
removed and thinly sliced
1/2 cup carrot, cut into 1/4-inch thick julienne
1 cup zucchini, cut into 1/4-inch thick julienne
1 1/2 tablespoons preserved mustard greens (mui choi) or Sichuan preserved
vegetables (jar choi) (available at Chinese stores), shredded (optional)
1 oz cellophane noodles (fun si), soaked for 30 minutes in warm water and cut into 6inch lengths
For the seasonings:
1/2 teaspoon salt
Pinch of white pepper
1/4 teaspoon sugar
RECIPE METHOD
Heat a stockpot, then add the oil and heat until just it is just beginning to smoke.
Saute the ginger slices, and stir-fry the shredded pork, until the color changes. Pour
in the rice wine. Add the broth, mushrooms and carrot and simmer for 10 minutes.
Add the zucchini, preserved mustard greens, bean curd and cellophane noodles and
simmer for 2 minutes. Stir in the seasonings and serve in a soup tureen.
Nutrition Facts
Serves 6-8
Facts per Serving
Red-Cooked Beef with Cinnamon Recipe
Source: Food & Wine
6 Servings
RECIPE INGREDIENTS
1 cup medium-dry sherry
1/2 cup soy sauce
1/4 cup honey
4 cinnamon sticks
1 tablespoon five-spice powder
1 teaspoon coriander seeds
One 4-pound piece of boneless beef flanken or brisket
1 medium onion, thinly sliced
1 pound wide or medium dried rice noodles (see Note)
6 heads baby bok choy, halved lengthwise, or 1 pound Napa cabbage, cut into 1-inch
pieces
1 medium red bell pepper--roasted, peeled, seeded and thinly sliced (optional)
Fresh cilantro and mint sprigs, for garnish
RECIPE METHOD
Preheat the oven to 350 degrees F. In a medium nonreactive bowl, combine 3 cups
of water and the sherry, orange juice, soy sauce, honey, cinnamon, five-spice
powder, garlic, ginger, coriander seeds and crushed red pepper.
In a large enameled cast-iron casserole, heat the oil over moderately high heat.
Season the beef with salt and pepper. Add the beef to the casserole and cook until
browned, about 5 minutes per side. Drain any fat.
Add the onion and the sherry mixture to the meat, cover and bring to a boil. Cook the
meat in the oven for about 2 1/2 hours, or until very tender; turn the meat halfway
through cooking.
Meanwhile, in a large bowl, cover the rice noodles with cold water and let soften, 20
to 30 minutes. Drain and set aside.
Transfer the beef to a large platter, cover with foil and keep warm. Skim the fat from
the broth and add the bok choy and red bell pepper, if using. Simmer over moderate
heat until the bok choy is just tender, 3 to 5 minutes. Season with salt and pepper.
Add the noodles and simmer just to heat through.
To serve, cut the beef across the grain into 1/2-inch-thick slices. Transfer the noodles
to 6 warm shallow bowls and top with slices of beef, red bell pepper and bok choy.
Ladle the broth over all and garnish with the cilantro and mint.
MAKE AHEAD: The beef can be refrigerated for up to 2 days. Remove the fat from
the surface and reheat in a 350 degrees F. oven before proceeding.
NOTES: Rice noodles are available at Asian markets. Or substitute any long, broad
noodle.
Nutrition Facts
6 Servings
Facts per Serving
Family Chicken Broth Recipe
CHINESE FOOD

Makes 10 cups
Soup is practically indispensable in the Chinese daily family meal, acting as an
important beverage to balance the various dishes. Such soups are light and clear
and feature fresh green or root vegetables in season. The broths (stocks) for making
these soups are usually made with a small amount of meat and/or bones - the
vegetables being the principal ingredient. Chicken carcass bones or a little pork are
quite sufficient for family broth.
RECIPE INGREDIENTS
2 lb chicken carcass bones (including necks)
1/2 lb shoulder, leg, loin or fillet of pork
2 scallions, white part only, kept whole
2 oz fresh ginger, peeled and slightly crushed
Salt, to taste
RECIPE METHOD
Combine all of the ingredients in a stockpot in enough water to cover the chicken.
Bring to a boil then simmer gently, covered, for 1 1/2 hours. Remove and discard the
solid ingredients. Strain the broth (stock) and reserve for family soups. Use
immediately, or store in the refrigerator for 2-3 days. It is useful to freeze any unused
stock.
Nutrition Facts
Makes 10 cups
Facts per Serving
Crabmeat and Corn Soup Recipe
Makes 4 Servings
RECIPE INGREDIENTS
2 cups chicken stock
1 cup precooked crabmeat
1 1/2 cups cream style corn
1 tablespoon cornstarch dissolved in 1 ounce water
2 egg whites
1/2 cup sliced scallions
RECIPE METHOD
In a saucepan or wok, over medium heat, warm the chicken stock to a simmer. Add
the crab and cook for 1 minute. Add the corn and cook for 1 minute.
Add the cornstarch mixture and cook for 1 minute. Stir in the egg whites, salt and
pepper, and simmer for 2 minutes. Pour the soup into serving bowls and sprinkle
some of the sliced scallion on top.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Chinese Rice Porridge Recipe
Serves 6-8
For many families in Asia, a typical day begins with a bowl of jook, or rice porridge.
Oftentimes, vendors with pots suspended from the ends of bamboo poles haul the
hot meal right to the front door. Although rice porridge comes from humble
beginnings, today it is served with a variety of exotic toppings, ranging from sliced
raw fish (as here) to thousand-year eggs, or bite-size balls of ground fish or meat.
RECIPE INGREDIENTS
For Porridge:
1/2 cup long-grain white rice (or equal amounts of long-grain and glutinous rice)
1/2 teaspoon salt
4 cups water
For Topping:
1/4 pound good-quality tuna, striped bass or sea bass
1 1/2 teaspoons peeled and finely slivered fresh ginger
Big pinch of ground white pepper
1 tablespoon chopped green (spring) onion
2 tablespoons coarsely chopped fresh cilantro
RECIPE METHOD
FOR PORRIDGE: Rinse the rice with cold water until the rinse water runs clear.
Drain. Put the rice in a large saucepan and stir in the salt and oil. Add the water and
chicken stock. Bring to a boil over high heat and stir the rice to loosen the grains
from the bottom of the pan. Set the cover ajar and boil gently for 5 minutes. Cover,
reduce the heat to low and simmer, stirring occasionally, until the rice is soft and is
the consistency of porridge, about 1 1/2 hours. Keep warm.
FOR TOPPING: Wrap the fish in plastic wrap and place in the freezer to freeze
partially, about 1 hour. Cut the fish into thin slivers and arrange on a serving plate. In
a bowl, mix together the ginger, soy sauce, pepper and sesame oil; pour over the
fish. Sprinkle the green onion and cilantro over the top.
51
TO SERVE: Ladle the hot porridge into warmed soup bowls. To eat, pick up a few
slices of fish, onions and cilantro and set them on top of each serving of porridge.
Serve hot.
Nutrition Facts
Serves 6-8
Facts per Serving
Chinese Beef Soup Recipe
Makes 4 Servings
RECIPE INGREDIENTS
4 cups water
1 pound ground beef
4 cups beef stock or broth
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 egg whites, beaten
Chopped scallions or cooked broccoli, for garnish
RECIPE METHOD
In a large saucepan over high heat, bring the water to a boil. Add the ground beef
and break it up with a spoon or spatula. Cook the beef for 2 minutes. Drain the beef
and rinse well with fresh water.
Pour the beef stock or broth into the pan and bring to a boil over high heat. Stir in the
beef. Add the cornstarch mixture and bring to a boil. Pour in the egg whites in a thin,
steady stream and cook until the egg solidifies, about 1 minute. Serve hot, garnished
with the scallions or broccoli.
Nutrition Facts
Makes 4 Servings
Facts per Serving
Yangzhou Fried Rice Recipe
Serves 6
The people of Yangzhou (Yangchow) have many variations of this dish. One of them
has a generous amount of shrimp (prawns), and small pieces of meat, such as
chicken and pork. The Cantonese, although notoriously reluctant to adopt customs
and dialects of neighboring provinces, have enthusiastically taken this recipe over as
their own, and have created a classic rice dish.
RECIPE INGREDIENTS
For Mushroom Marinade:
1 teaspoon sugar
Few drops sesame oil
stems discarded, and caps diced
1/4 cup diced boneless chicken breast
1/2 cup diced fresh uncooked peeled, deveined shrimp
1/2 cup diced Chinese barbecued pork (char sieu) (available at Chinese stores) or
ham
4 cup long-grain white rice, boiled and chilled
1/2 cup frozen green peas
1/2 teaspoon salt
Generous pinch of white pepper
RECIPE METHOD
FOR MUSHROOM MARINADE: Combine the mushroom marinade ingredients, add
the soaked and sliced mushrooms and set aside to marinate.
Meanwhile, heat a wok and add 1 tablespoon of the groundnut oil. Tilt the wok so
that the oil swirls around the sides of wok, and heat until slightly hazy. Pour in half of
the beaten eggs, tilting the wok so that a thin omelet is formed. Remove to cool, then
cut into 1/4-inch shreds.
Add 2 tablespoons of the groundnut oil to the wok, and when it begins to smoke, add
the chicken and stir-fry for 1-2 minutes. Add the shrimp and cook for 1 minute. Add
the barbecued pork, and cook for 1 minute. Toss together, then remove and set aside
with the omelet.
Heat the remaining 3 tablespoons of groundnut oil, swirling the oil to coat the wok.
Add the mushrooms and half of the scallions and stir-fry for about 1 minute. Return
the meats to the wok and combine. Push the ingredients to the sides of the wok to
make a hollow. Stir in the remaining eggs, and when the eggs are semi-cooked, add
the rice.
Fry the rice until hot, stir and gently press out all the lumps, while the eggs are being
turned and combine with the rice. Add the peas, salt, pepper, soy sauce, and wine.
Continue to stir-fry over high heat for another minute. Toss through the remaining
scallions.
Nutrition Facts
Serves 6
Facts per Serving
CHINESE FOOD

Wonton Noodle Soup Recipe
Serves 6
Although this ubiquitous Chinese soup is served in every conceivable venue from
food stalls to fancy restaurants, the best versions are generally found in the simplest
settings.
Chicken Stock
Helpful Hints:
Chicken Broth, Making
RECIPE INGREDIENTS
For Noodles:
1/2 pound fresh Chinese egg noodles
For Wontons:
1/2 pound shrimp, peeled and deveined
1 1/2 teaspoons coarse salt
3/4 pound medium-grind pork butt
1 green onion, minced
2 tablespoons drained, minced canned bamboo shoots
1/4 teaspoon sugar
Big pinch of white pepper
1 teaspoon Cornstarch">Cornstarch
60 wonton wrappers
1 egg white, lightly beaten
For Soup:
1/4 teaspoon sugar
Light soy sauce to taste
1 pound bok choy, cut into 2 inch lengths
1 green onion, chopped
RECIPE METHOD
FOR NOODLES: Bring a large pot three-fourths full of water to a boil and salt it
lightly. Gently pull the strands of noodles apart, then drop them into the boiling water,
stirring to separate the strands. Bring to a second boil and cook for 1 minute longer.
Pour the noodles into a colander and rinse thoroughly with cold running water. Drain
well and transfer to a large bowl. Toss with the oil to keep the strands from sticking
together.
FOR WONTONS: Rinse the shrimp with cold water. Drain. Place in a bowl, add 1
teaspoon of the salt and toss well; set aside for 10 minutes. Rinse the shrimp in cold
water again; drain thoroughly, pat dry and chop coarsely.
In a bowl, mix together the remaining 1/2 teaspoon salt, the shrimp, pork, wine or
sherry, soy sauce, green onion, bamboo shoots, sugar, white pepper, sesame oil and
cornstarch.
To wrap the dumplings, work with 1 wrapper at a time, keeping unused wrappers
covered with a kitchen towel. Place 1 heaping teaspoon of filling in the center of a
wrapper. Moisten the wrapper edges with water and fold in half to form a triangle,
enclosing the filling. Bring the two long ends up and over to meet and slightly overlap
over the top of the filling. Moisten where the edges overlap with egg white and press
together to seal. Set on a baking sheet and cover with another kitchen towel.
Continue to form dumplings until all the filling has been used. Set aside 3 dozen
dumplings for this dish; wrap the remainder and any unused wrappers in plastic wrap
and freeze for up to 2 months.
TO ASSEMBLE: In a saucepan, heat the chicken stock and season with the sugar,
soy sauce and sesame oil. At the same time, bring a large pot three-fourths full of
water to a boil, salt lightly and add the bok choy. Boil for 1 minute; then, using a
slotted spoon or tongs, transfer to a bowl and set aside. When the stock is hot, drop
in the noodles for a few seconds to reheat. Using the spoon or tongs, scoop out the
noodles and divide them among 6 warmed deep soup bowls; keep warm.
Drop 3 dozen wonton dumplings into the boiling water. Cook until they float to the
top, about 3 minutes. Using the spoon, scoop out the dumplings and place
approximately 6 dumplings in each bowl. Top with the bok choy and ladle over the
hot stock. Garnish with the green onion and serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Nutrition Facts
Serves 6
Facts per Serving
Fiber: 0 g % Cal. from Fat: 27% % Cal. from Carbs: 48%
Spicy Simmered Tofu Recipe
Source: Food & Wine
Serves 4
This silky tofu in a thick, spicy sauce is traditionally made with a little pork, but the
dish is also delicious without meat. Made with 1 tablespoon of chile paste, the tofu is
medium-hot.
52

Hot Chile Paste
RECIPE INGREDIENTS
2 tablespoons peanut oil or vegetable oil
3 scallions, cut into 1 1/2-inch lengths
1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced against the grain
(optional)
1 tablespoon or more Hot Chile Paste (see recipe)
1 pound firm tofu, cut into 1/2-inch cubes and patted dry
1/2 cup chicken or vegetable broth
1/2 teaspoon salt
1 tablespoon cornstarch mixed with 1 tablespoon cold water
RECIPE METHOD
Set a large wok over high heat until it's very hot. Add the oil and swirl to coat the wok.
When the oil is hot, add the garlic and scallions and stir-fry for 30 seconds. Add the
pork, ginger and Hot Chile Paste and stir-fry for 30 seconds, pressing the meat and
scallions against the side of the wok. Add the soy sauce and stir-fry for 30 seconds.
Add the tofu, broth and salt and bring to a vigorous boil, then lower the heat and
simmer for 4 minutes. Add the cornstarch mixture and stir-fry over high heat until the
sauce thickens and becomes clear, about 20 seconds. Transfer the tofu to a shallow
bowl and serve hot, warm or at room temperature, with a small ladle.
A light but intensely fruity Pinot Noir--served cool--will balance the heat of this tofu
dish. Stick with West Coast examples, such as the 1996 Carneros Creek Fleur de
Carneros rom California or the 1996 Firesteed from Oregon.
Nutrition Facts
Serves 4
Facts per Serving
Shrimp and Broccoli in Chili Sauce Recipe
4 Servings (serving size: about 1 cup stir-fry and 1 cup noodles)
RECIPE INGREDIENTS
1-1/2 pounds medium shrimp, peeled and deveined
2 tablespoons minced seeded jalapeno pepper (about 2 peppers)
1-1/2 teaspoons paprika
4 garlic cloves, crushed
1/3 cup water
1/4 cup chili sauce (such as Heinz)*
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon oil
4 cups cooked soba (about 8 ounces uncooked buckwheat noodles) or vermicelli
*Chili sauce, which is made by Heinz and other companies, comes in a 12-ounce
bottle next to the ketchup in the supermarket.
RECIPE METHOD
Combine the first 6 ingredients in a medium bowl; cover and chillfor 1 hour.
Combine water and next 4 ingredients (water through salt) in a small bowl; set aside.
Heat oil in a stir-fry pan or wok over medium-high heat. Add broccoli; stir-fry 2
minutes. Add shrimp mixture; stir-fry 5 minutes or until shrimp are done. Add
cornstarch mixture, and bring to a boil. Cook 1 minute or until sauce thickens. Serve
over soba noodles.
Nutrition Facts
4 Servings (serving size: about 1 cup stir-fry and 1 cup noodles)
Facts per Serving
Spicy Pickled Cucumbers Recipe
Makes about 2 cups (Serves 8)
RECIPE INGREDIENTS
4 Kirby cucumbers (about 1 pound)
1 tablespoon kosher salt
1 medium clove garlic, crushed and peeled
1 1/2 tablespoons dark Chinese or Japanese sesame oil
1 cup rice vinegar
2/3 cup water
6 tablespoons sugar
RECIPE METHOD
Peel the cucumbers in alternating strips to make a striped pattern. Slice the
cucumbers lengthwise, scoop out the seeds with a spoon, and discard them. Cut on
CHINESE FOOD
the bias into 1/2-inch-wide slices. Place the slices in a bowl and toss with 1 teaspoon
of the kosher salt. Set aside for 30 minutes.
In a skillet, heat the vegetable oil with the garlic and pepper flakes for 1 minute. Drain
the cucumbers of any liquid, add to the oil, and stir-fry for 30 seconds. Add the
sesame oil, rice vinegar, water, sugar, and remaining salt. Bring the liquid to a boil to
dissolve the sugar, which should take about 30 seconds. Pour the pickles and the
liquid into a bowl to cool. When cool, marinate them overnight in the refrigerator.
Serve the pickles at room temperature. They will keep, refrigerated, for 1 week.
Nutrition Facts
Makes about 2 cups (Serves 8)
Facts per Serving
Steamed Pork Baskets Recipe
These tasty dumplings are among the most popular and quickest selling of all
Chinese appetizers, a fact that has earned them the name siu mai, or "cook-and-sell"
dumplings. Except for their round shape, the thin dough sheets used for making
them are identical to square wonton wrappers, which may be substituted.
Helpful Hints:
RECIPE INGREDIENTS
For Filling:
4 dried Chinese black mushrooms, soaked in warm water to cover for 30 minutes
1 pound coarsely chopped pork butt
3/4 pound shrimp, peeled, deveined, patted dry and coarsely chopped
1/4 cup finely chopped bamboo shoots
1 teaspoon salt
1 1/2 teaspoons sugar
Pinch of ground white pepper
1 1/2 teaspoons Asian sesame oil
1/2 pound siu mai wrappers or wonton wrappers (about 48 wrappers)
Vegetable oil
RECIPE METHOD
FOR FILLING: Remove the mushrooms from the water and squeeze dry. Cut off the
stems and discard. Finely chop the caps and place in a bowl. Add the pork, shrimp,
bamboo shoots, soy sauce, chicken stock, cornstarch, salt, sugar, white pepper and
sesame oil. Stir to mix well. Cover and refrigerate for at least 3 hours or as long as
overnight.
TO ASSEMBLE: Place 1 tablespoon of the filling in the middle of a wrapper. (If using
wonton wrappers, trim the corners with scissors to make rounds.) Bring the edges of
the wrapper up and around the filling. With your index finger and thumb, pinch tiny
pleats around the sides to form a straight-sided fluted basket. Tap down the filling to
firm it up and leave the top open-faced. Wrap your index finger around the
midsection to give the basket a waist, then tap the bottom of the dumpling against
the countertop so that it flattens slightly and can stand on its own. Set on a baking
sheet, cover with a sheet of waxed paper and continue making the dumplings with
the remaining wrappers and filling.
Bring a wok half full of water to a boil. Grease the bottom of a bamboo steaming
basket or a heatproof plate with vegetable oil. Arrange the dumplings in the basket or
on the plate, keeping them separate. Set the steaming basket in the wok or the plate
on a rack in the wok; cover and steam over (not touching) the boiling water for 15
minutes.
Remove the basket or plate from the steamer and serve the dumplings hot or at
room temperature. Store any leftovers in the refrigerator for up to 5 days. Reheat by
steaming for 5 minutes or place in a microwave for 1 minute on high power.
Nutrition Facts
Facts per Serving
Spring Rolls Recipe
Makes 10
The spring roll is a traditional Chinese festival food, eaten at Chinese New Year,
which officially heralds the coming of spring. The spring roll is basically a thin
pancake-like wrapper encasing a mixture of meat and vegetables that is deep-fried
until crisp and golden. The fillings used in spring rolls vary throughout the regions of
China, with each region claiming theirs as the best.
RECIPE INGREDIENTS
For Filling:
3 oz ground (minced) pork
3 oz fresh uncooked (green) shrimp (prawns), shelled, deveined, and cut into small
bite-size pieces
1 cup (8 ounces) finely sliced boneless chicken breast
1 cup finely shredded celery
53
1 cup bean sprouts

1/2 cup finely shredded bamboo shoots (available at Chinese stores)
stalks removed, and finely shredded
For Seasonings:
1/2 teaspoon light soy sauce
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch, mixed in 1/3 cup cold water, for thickening
10 spring roll wrappers, approximately 7 inches square (available ready-made at
Chinese stores)
1 egg, beaten
2 teaspoons cornstarch, mixed in 1 tablespoon cold water, to make a paste for
sealing the edges of the spring rolls
RECIPE METHOD
Heat the 3 tablespoons of oil in a wok, and stir-fry the ground pork over high heat for
1 minute. Add the shrimp and stir-fry for 30 seconds. Add all of the remaining filling
ingredients and cook for 1 minute. Add the seasonings; then, stir in the thickening.
Discard any excess liquid; there should be only enough moisture to "cling" to the
mixture.
Spread 2 tablespoons of the filling evenly across the corner of a spring roll wrapper.
Fold in the sides and firmly roll up shaping as firm and as round as possible. Moisten
the edges of the sheet with a little of the cornstarch paste to seal the edges.
Continue filling the remaining wrappers in the same way, lay them on a plate, and
cover with plastic wrap until ready to cook.
Heat enough oil to cover the spring rolls to 375 degrees. Deep-fry the rolls until crisp
and golden brown (4-5 minutes). Drain on paper towels. The spring rolls can be kept
warm in a low oven (250 degrees) with the oven door ajar until you have completed
the deep-frying.
Nutrition Facts
Makes 10
Facts per Serving
East-Meets-West Sandwich Recipe
Source: Cooking for Heart & Soul
4 Servings
This is a sandwich I created for the two-hundredth anniversary of Lord Sandwich's
death, an event sponsored by the famous Parisian bread baker, Lionel Poilne. The
sandwich paired many of the flavors I've enjoyed with my friends and family from
Hong Kong to Paris, and it's easy to make.
RECIPE INGREDIENTS
4 salmon fillets (4 ounces each)
1/4 cup ginger juice squeezed from 5 ounces fresh ginger
1/2 cup mirin (Japanese sweet rice wine)
Salt to taste
2 to 3 tablespoons Ken Hom's Peppercorn-Allspice Mixture (see below)
4 pieces fresh French bread
12 spinach leaves, well washed
16 to 20 dark opal basil leaves or regular basil leaves
2 large ripe tomatoes, thinly sliced
East-West Persillade
3 tablespoons finely chopped fresh ginger
1/3 cup finely chopped scallions
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh curly parsley
1/4 cup finely chopped fresh Italian parsley
1 tablespoon finely chopped garlic
Ken Hom's Peppercorn-Allspice Mixture (Yield: 1/4 cup)
2 teaspoons Sichuan peppercorns, toasted
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons pink peppercorns
2 teaspoons green peppercorns
2 teaspoons whole allspice
RECIPE METHOD
To make the peppercorn-allspice mixture: Grind each ingredient, using a spice
grinder or mortar and pestle, and mix together in a small bowl. It's a potent spice
mixture, and since you'll probably grind more than you need, reserve the rest for
another use. Store in a tightly sealed container at room temperature
Rub the salmon fillets with the ginger juice and mirin. Add salt to the peppercornallspice mixture, mix together and sprinkle evenly on both sides of the salmon. Let
the salmon marinate in a nonreactive dish at room temperature for at least 30
minutes.
Prepare the persillade mixture. In a small heatproof bowl, combine the ginger,
scallions, salt, and pepper. In a small skillet, heat the olive oil until it is quite hot but
not smoking. Pour the hot oil over the ginger-scallion mixture. Scrape the mixture
into a blender with the cilantro, both parsleys, and garlic, and pure. Set aside.
CHINESE FOOD
Gently steam the salmon fillets over simmering water in a covered wok with a trivet
or in a bamboo or metal steamer for 5 minutes, just until done. Or cover the fillets
with plastic wrap and microwave at full power for 3 minutes. Let the salmon cool.
Preheat the oven to 350 degrees F and warm the bread for 5 minutes. Cut each
piece in half lengthwise and scrape out the inside. Spread the persillade on the
inside of the bread. Lay in the salmon, spinach, basil, and tomato. Serve at once.
Nutrition Facts
4 Servings
Facts per Serving
Vegetable Soup with Prawns or Shrimp Recipe
Makes 4 Servings
RECIPE INGREDIENTS
For the Soup:
1 cup carrots, cut into small pieces
1 cup fresh or frozen peas
1 cup tomato, cut into small pieces
1 cup zucchini, cut into small pieces
For the Shrimp:
1 clove garlic, thinly sliced
12 medium uncooked prawns or shrimp, shelled and cleaned
2 tablespoons minced fresh basil, or 1 tablespoon dried
1 red bell pepper, thinly sliced
Juice of 1 lemon
Freshly ground black pepper, to taste
12 coriander leaves, for garnish
RECIPE METHOD
TO MAKE THE SOUP: In a saucepan over medium heat, warm the oil. Then add the
vegetables, stir, and cook for 5 minutes. Add the chicken broth, and simmer for 5
minutes.
TO MAKE THE SHRIMP: In a frying pan over medium-high heat, warm the oil. Then
add the garlic, prawns or shrimp, basil, red pepper, lemon juice, and pepper. Stir-fry
for 2 minutes, or until the shrimp are cooked.
Place 3 shrimp and some of the basil and peppers on one side of a larger serving
plate. Garnish with coriander leaves. Pour the soup into a small cup or mug and
place the soup on the serving plate next to the shrimp.
Nutrition Facts
Makes 4 Servings
Facts per Serving
54
CHINESE FOOD
55

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Egg Rolls Recipe

Source: The Heritage of Chinese Cooking

Recipes (1 - 20) of 201

Hoisin Beef With Shiitake Mushroom Sauce Recipe

Source: The Heritage of Chinese Cooking

Vegetable Moo Shu Recipe

1/2 cup Family Chicken Broth (see recipe) or water

Serve pot stickers warm with soy sauce.

Oil for frying

3 tablespoons tea leaves (your favorite type)

Calories: 357 Fat: 18g Carbohydrates: 50g

2 boneless, skinless chicken breasts, halved

Facts per Serving

Calories: 211 Fat: 5g Carbohydrates: 14g

1/8 teaspoon freshly ground black pepper

2 teaspoons minced ginger

For Steamed Vegetables:

Calories: 280 Fat: 20g Carbohydrates: 6g

Fried Noodles Recipe

Cholesterol: 70mg Sodium: 534mg Protein: 29g

Facts per Serving

1/2 small red bell pepper, cut into 1-inch triangles

1 tablespoon minced peeled fresh ginger

Facts per Serving

Calories: 104 Fat: 3g Carbohydrates: 7g

1 tablespoon grated fresh ginger

1 tablespoon fish sauce

statesman Jia Yi proposed a chain of "take-away" restaurants on the northern border,

1/2 cup Family Chicken Broth

2 tablespoons dark soy sauce

2 tablespoons oriental sesame oil

2 tablespoons dark soy sauce

1 teaspoon dark soy sauce

Vegetable Stir-fry Over Crisp Noodles Recipe

WINE RECOMMENDATION: Nothing enhances the flavors of Asian seasonings and

Fiber: 2g % Cal. from Fat: 46% % Cal. from Carbs: 17%

1/4 teaspoon five-spice powder

1 piece fresh ginger, 1 inch long, peeled and grated

1 pound natural sirloin beef, cut into thin strips

2 tablespoons canned vegetable broth or water

1 tablespoon canola or vegetable oil

1 small cucumber, cut into julienne strips 2 inches long

Serving mushrooms whole, according to Asian tradition, is a sign of wealth. For a

1/2 lb fresh white mushrooms, sliced

Cholesterol: 0mg Sodium: 233mg Protein: 8g

Facts per Serving

Family Chicken Broth

Source: The Heritage of Chinese Cooking

Calories: 711 Fat: 20g Carbohydrates: 106g

Other necessary recipes:

1 cup bean sprouts

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