Delicious Chinese Cuisine

Chinese Soups, Starters, Main Courses,

Vegetables, Rice and Noodles

Copyright © 2013 by June Kessler

All rights reserved.  No part of this publication may be reproduced, stored in a retrieval system, or transmitted by any means – electronic, mechanical photographic (photocopying), recording, or otherwise – without prior permission in writing from the author.

Printed in the United States of America

Table of Contents

Introduction

Soups and Starters

Clear Chicken and Egg Soup

Curried Chicken and Corn Soup

Hot and Sour Soup

Peking Duck Soup

Beef & Vegetable Noodle Soup

Lamb and Rice Soup

Fish Soup with Wontons

Crab & Ginger Soup

Shrimp Dumpling Soup

Chinese Cabbage Soup

Spring Rolls

Pork Dim Sum

Crispy Crab Wontons

Pot Sticker Dumplings

Pancake Rolls

Sesame Shrimp Toasts

Sweet & Sour Fried Shrimp

Shrimp Rice Paper Packets

Crab Ravioli

Spareribs

Honey Chicken Wings

Steamed Duck Buns

Spinach Meatballs

Steamed Cabbage Rolls

Chinese Omelet

Main Courses

Steamed Fish with Black Bean Sauce

Steamed Snapper with Fruit & Ginger Stuffing

Trout with Pineapple

Szechuan White Fish

Crispy Fish

Fried Shrimp with Cashews

Shrimp Fu Yong

Cantonese Shrimp

Chili Chicken

Lemon Chicken

Braised Chicken

Chicken with Cashews & Vegetables

Chicken Chop Suey

Crispy Chicken

Spicy Peanut Chicken

Peking Duck

Duck in Spicy Sauce

Honey-Glazed Duck

Duck with Mangoes

Pork Fry with Vegetables

Sweet & Sour Pork

Pork with Plums

Deep-Fried Pork Fritters

Beef & Broccoli Stir-Fry

Marinated Beef with Oyster Sauce

Spicy Beef

Beef & Beans

Lamb with Mushrooms Sauce

Hot Lamb

Sesame Lamb Stir-Fry

Vegetables

Bean Curd Casserole

Marinated Bean Sprouts & Vegetables

Honey-Fried Chinese Cabbage

Green Stir Fry

Crisp Fried Cabbage

Spicy Mushrooms

Garlic Spinach

Green Bean Stir-Fry

Rice & Noodles

Egg Fried Rice

Fried Rice with Pork

Vegetable Fried Rice

Green Chicken & Rice Casserole

Chicken Noodles

Chicken on Crispy Noodles

Cellophane Noodles with Yellow Bean Sauce

Noodles with Shrimp

Conclusion

Introduction

In this book you will find colorful and healthy dishes that require simple ingredients. Creating meals that combine a variety of color, texture, flavors, and using wholesome ingredients will give you joy in the tasting. The dishes included in this book range from hot and spicy to delicate flavors using fish and vegetables.

One of the most important features of Chinese cooking is texture. Vegetables should remain crisp and rice and noodles should be treated like pasta and retain their bite after cooking. Ingredients such as bean curd are used for texture, even if they have little flavor in themselves. Bamboo Shoots and Chestnuts, both common ingredients in these recipes, are used only for texture.

Most of the recipes in this book use simple ingredients available in most supermarkets. But more traditional options have been suggested where appropriate. It is worth making a trip to a Chinese grocery store for high-quality soy sauce and some of the other more obscure ingredients, but the recipes will all work very well and be equally delicious without them.

The recipes in this book are great for entertaining; we love to make a buffet of Chinese dishes for family and friends. I really hope you enjoy this broad collection of Soups and Starters, Main Courses, Vegetables, and Rice & Noodles.

Soups and Starters

In China soups are not usually served at the beginning of a meal but between courses to clear the palate. It is also quite common for Chinese families to serve a large tureen of clear soup at the same time as the other dishes. The soups in this chapter bring a whole range of flavors and textures to the table. There are thicker soups, thin clear consommés, and those topped with wontons for effect and flavor. These soups can be eaten as a lunch or snack or on their own-whatever your preference, they are all delicious. ENJOY!

Clear Chicken and Egg Soup

1 teaspoon salt

1 Tablespoon rice wine vinegar

4 eggs

3 ¼ cups chicken stock

1 leek, sliced

4 ½ ounces broccoli florets

1 cup shredded cooked chicken

2 open-cap mushrooms, sliced

1 Tablespoon dry sherry

Dash of chili sauce

Chili powder to garnish

Directions

Bring a large saucepan of water to a boil and add salt and rice wine vinegar. Reduce heat so that it is just simmering and carefully break the eggs into the water, one at a time. Poach eggs for 1 minute. Remove the poached eggs with a slotted spoon and set aside.

Bring the chicken stock to a boil in a separate saucepan and add the leek, broccoli, chicken, mushrooms, and sherry; season with chili sauce to taste. Cook for 10 to 15 minutes.

Add the poached eggs to the soup and cook for 2 minutes. Carefully transfer the soup and poached eggs to 4 individual soup bowls. Sprinkle with a little chili powder to garnish and serve immediately.

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Curried Chicken and Corn Soup

Tender chicken strips and baby corncobs are the main flavors in this delicious clear soup, with just a hint of ginger.

1 (6-oz) can corn, drained

3 ¾ cups chicken stock

12 ounces cooked chicken, cut into strips

16 baby corncobs

1 teaspoon Chinese curry powder

½-inch piece fresh ginger root, grated

3 Tablespoons light soy sauce

2 Tablespoons chopped chives

Directions

Place canned corn in a food processor; add 2/3 cup chicken stock and process until the mixture forms a smooth puree.

Rub the corn paste through a fine strainer, pressing with the back of a spoon to remove any husks.

Pour remaining chicken stock into a large saucepan and add the strips of cooked chicken. Stir in the corn puree.

Add the baby corncobs, and bring the soup to a boil. Boil the soup for 10 minutes.

Add the curry powder, grated ginger, and soy sauce; cook for 10 to 15 minutes more. Stir in the chopped chives.

Transfer the soup to warm individual soup bowls.

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Hot and Sour Soup

This well-known soup from Beijing is easy to make and very filling. It is often eaten as a meal on its own and should be served before a light meal if being served as an appetizer.

2 Tablespoons cornstarch

4 Tablespoons water

4 Tablespoons light soy sauce

3 Tablespoons rice wine vinegar

½ teaspoon ground black pepper

1 small fresh red chili, finely chopped

1 egg

2 Tablespoons vegetable oil

1 onion, chopped

3 ¾ cups chicken or beef consommé

1 open-cap mushroom, sliced

2 ounces skinless chicken breast, cut into very thin strips

1 teaspoon sesame oil

Directions

Blend cornstarch and water to form a smooth paste. Add the soy sauce, rice wine vinegar, pepper and chili; mix well. Break the egg into a separate bowl and beat well, set aside.

Heat oil in a preheated wok and stir-fry the onion for 1 to 2 minutes. Stir in the consommé, mushrooms and chicken; bring to a boil. Cook about 15 minutes; or until the chicken is tender.

Pour the cornstarch mixture into the soup and cook the soup, stirring constantly, until thickened.

As you are stirring, gradually, drizzle the egg into the soup; to create threads of egg. Sprinkle with sesame oil and serve immediately.

Makes 4 servings

Tip:  Make sure that the egg is poured in very slowly and that you stir continuously to create threads of egg and not large, cooked pieces.

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Peking Duck Soup

This is a hearty, robustly flavored soup containing pieces of duck and vegetables cooked in a rich stock.

4 ½ ounces lean duck breast

8 ounces Chinese cabbage

3 ¾ cups chicken or duck stock

1 Tablespoon dry sherry or rice wine

1 Tablespoon light soy sauce

2 garlic cloves, crushed

Pinch of ground star anise

1 Tablespoon sesame seeds

1 teaspoon sesame oil

1 Tablespoon chopped fresh parsley

Directions

Remove skin from the duck breast and finely dice the meat.

Using a sharp knife, shred the Chinese cabbage

Combine the chicken or duck stock, sherry or rice wine, soy sauce, diced duck meat, and shredded cabbage and stir to mix thoroughly. Reduce heat and simmer gently for 15 minutes.

Stir in the garlic and star anise and cook over low heat for 10 to 15 minutes or until duck is tender.

Meanwhile, dry-fry the sesame seeds in a preheated heavy-based skillet or wok, stirring constantly.

Remove the sesame seeds from pan and stir them into the soup, together with the sesame oil and parsley.

Spoon the soup into warm bowls and serve immediately.

Makes 4 servings

Tip: If Chinese cabbage is not available, use leafy green cabbage instead. You may want to adjust the quantity to taste, as Western cabbage has a stronger flavor and odor than Chinese cabbage.

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Beef & Vegetable Noodle Soup

Thin strips of beef marinated in soy sauce and garlic form the basis of this delicious soup. Served with noodles, this dish is both filling and delicious.

8 ounces lean beef

1 garlic clove, crushed

2 scallions, chopped

3 Tablespoons soy sauce

1 teaspoon sesame oil

8 ounces egg noodles

3 ¾ cups beef stock

3 baby corncobs, sliced

½ leek, shredded

4 ½ ounces broccoli, cut into florets

Pinch chili powder

Directions

Using a sharp knife, cut the beef into very thin strips and place them in a shallow glass bowl or dish.

Add the garlic, scallions, soy sauce, and sesame oil; mix well, turning beef to coat. Cover and marinate in the refrigerator for 30 minutes.

Cook the noodles in a saucepan of boiling water for 3 to 4 minutes. Drain noodles and set aside.

Put the beef stock in a large saucepan and bring to a boil. Add the beef together with the marinade, baby corn, leek and broccoli. Cover and simmer over low heat for 8 to 10 minutes, or until beef and vegetables are tender and cooked through.

Stir in the noodles and chili powder and cook for 2 to 3 more minutes. Ladle into bowls and serve immediately.

Makes 4 Servings

Tip: Vary vegetables used, or use those in hand. If desired, use a few drops of chili sauce instead of chili powder. But remember it is very hot.

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Lamb and Rice Soup

This soup filling is full of rice and tender pieces of lamb. Serve before a light main course.

6 ounces lean lamb

¼ cup rice

3 ¾ cups lamb stock

1 leek, sliced

1 garlic clove, thinly sliced

2 teaspoons light soy sauce

1 teaspoon rice wine vinegar

1 medium open-cap mushroom, thinly sliced

Salt to taste

Directions

Using a sharp knife, trim any fat from lamb and cut meat into thin strips; set aside.

Bring a large saucepan of lightly salted water to a boil; add rice. Bring back to a boil, stir once, and reduce heat, cook for 10 to 15 minutes, until tender. Drain, rinse under cold running water, drain again; set aside.

Meanwhile, put the lamb stock in a large saucepan and bring to a boil.

Add lamb strips, leek, garlic, soy sauce, and rice wine vinegar to the stock. Reduce heat, cover and simmer for 10 minutes, or until the lamb is tender and thoroughly cooked.

Add the mushrooms slices and the rice and cook for 2 to 3 minute more, or until the mushroom is cooked through. Salt to taste, if desired.

Ladle the soup into 4 individual warm soup bowls and serve immediately.

Makes 4 servings

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Fish Soup with Wontons

This soup is topped with small wontons filled with shrimp, making it very tasty and delicious.

4 ½ ounces large cooked, peeled shrimp

1 teaspoon chopped chives

1 small garlic clove, finely chopped

1 Tablespoon vegetable oil

12 wonton wrappers

1 small egg, beaten

3 ¾ cups fish stock

6 ounces white fish filet, diced

Dash chili sauce

Sliced fresh red chili and chives to garnish

Directions

Roughly chop about one quarter of the shrimp and mix with the chopped chives and garlic.

Heat oil in a preheated wok and stir-fry the shrimp mixture for 1 to 2 minutes. Remove from heat and set aside.

Spread out the wontons on a flat surface. Spoon a little filling into the center of each wonton wrapper. Brush the edges of the wonton wrappers with beaten egg and press the edges together, scrunching them to form a moneybag shape. Set the wontons aside while you prepare the soup.

Pour the fish stock into a large saucepan and bring to a boil. Add the diced white fish and remaining shrimp and cook for 5 minutes.

Season: soup with chili sauce to taste. Add wontons and cook 5 more minutes. Spoon into warm serving bowls, garnish with sliced red chili and chives and serve immediately.

Makes 4 Servings

Variation: Replace the shrimp with cooked crab meat for an alternative flavor.

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Crab & Ginger Soup

Crab and ginger married together in this recipe for a special soup.

1 carrot peeled and chopped

1 leek, chopped

1 bay leaf

3 ¾ cups fish stock

2 medium-size cooked crabs (see crab prep tip, below)

1-inch piece fresh ginger-root, grated

1 teaspoon light soy sauce

½ teaspoon ground star anise

Salt and pepper

Directions

In a large saucepan place carrot, leek, bay leaf, fish stock, and crabs; bring to a boil. Add the ginger-root, soy sauce, and star anise. Simmer for about 10 minutes, or until the vegetables are tender and the crab is heated through. Season with salt and pepper to taste. Ladle into soup bowls and serve immediately.

Makes 4 servings

Tip: If fresh crab is unavailable, use drained canned crab meat or thawed frozen crab meat instead.

Tip: To prepare cooked crab, loosen the meat from the shell by banging the back of the underside with a clenched fist. Stand the crab on its edge with the shell toward you. Force the shell from the body with your thumbs. Twist off the legs and claws and remove the meat. Twist off the tail and discard. Remove and discard gills from each side of the body. Cut the body in half along the center and remove all of the meat. Scoop the brown meat from the shell with a spoon.

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Shrimp Dumpling Soup

These small dumplings filled with shrimp and pork may be made slightly larger and served as dim sum on their own, if desired.

Dumplings

1½ cups plus 2 Tablespoons All-purpose flour

¼ cup boiling water

1/8 cup cold water

1 ½ teaspoons vegetable oil

Filling

4 ½ ounces ground pork

4 ½ ounces cooked, peeled shrimp, chopped

3½ Tablespoons canned water chestnuts, drained, rinsed, chopped

1 celery stalk, chopped

1 teaspoon cornstarch

1 Tablespoon sesame oil

1 Tablespoon light soy sauce

Soup

3 ¾ cups fish stock

1 ¾ ounces cellophane noodles

1 Tablespoon dry sherry

Chopped chives to garnish

Directions

Dumplings

Mix the flour, boiling water, cold water and oil in a bowl until pliable dough is formed.

Knead dough on a lightly floured surface for 5 minutes. Cut dough into 16 equal-size pieces. Roll dough pieces into rounds about 3-inches in diameter.

Filling

Mix filling ingredients together in a large bowl.

Spoon a little filling mixture into the center of each round. Bring edges of the dough together; scrunching them up to form a money bag shape. Twist gently to seal.

Soup

Pour the fish stock into a large saucepan and bring to a boil.

Add the cellophane noodles, dumplings and dry sherry to the pan and cook for 4 to 5 minutes, until noodles and dumplings are tender. Garnish with chopped chives and serve immediately.

Makes 4 servings

Tip: Wonton wrappers may be used instead of the dumpling dough if time is short.

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Chinese Cabbage Soup

1 pound bok choy

2 ½ cups vegetable stock

1 Tablespoon rice wine vinegar

1 Tablespoon light soy sauce

1 Tablespoon superfine sugar

1 Tablespoon dry sherry

1 fresh red chili, thinly sliced

1 Tablespoon cornstarch

2 Tablespoons water

Directions

Using a sharp knife; trim the stems of the bok choy and shred leaves.

Heat the stock in a large saucepan. Add bok choy and cook for 10 to 15 minutes.

Mix the rice wine vinegar, soy sauce, sugar and sherry. Add mixture to the stock. Together with sliced chili. Bring to a boil, lower heat, and cook 2 to 3 minutes.

Blend the cornstarch with the water to form a smooth paste.

Gradually stir the cornstarch mixture into soup. Cook stirring constantly, until it has thickened. Cook for 4 to 5 minutes. Ladle soup into individual warm soup bowls and serve immediately.

Makes 4 servings

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Spring Rolls

Serve hot or chilled with a soy sauce or hoisin dip.

Filling

6 ounces cooked pork, chopped

2 ¾ ounces cooked chicken, chopped

1 teaspoon light soy sauce

1 teaspoon light brown sugar

1 teaspoon sesame oil

1 teaspoon vegetable oil

8 ounces bean sprouts

1-oz canned bamboo shoots, drained, rinsed, chopped

1 green bell pepper, seeded and chopped

2 scallions, sliced

1 teaspoon cornstarch

2 teaspoons water

Vegetable oil for deep frying

Skins

1 1/8 cups all-purpose flour

5 Tablespoons cornstarch

2 cups water

3 Tablespoons vegetable oil

Directions

Filling

In a bowl combine pork, chicken, soy sauce, sugar, and sesame oil. Cover and marinate for 30 minutes.

Heat vegetable oil in a preheated wok. Stir-fry the bean sprouts, bamboo shoots, bell pepper and scallions for 2 to 3 minutes.

Blend cornstarch with water and stir the mixture into the wok. Set aside to cool completely.

Skins

Mix the flour and cornstarch, and gradually stir in water to make a smooth batter.

Heat a small oiled skillet. Swirl one-eighth of the batter over the base and cook for 2 to 3 minutes. Repeat with the remaining batter. Cover with a damp cloth.

Spread out the skins and spoon one-eighth of the filling along the center of each. Brush the edges with water and fold in the sides, and then roll up.

Heat the oil for deep frying in wok until cube of bread browns in 30 seconds. Cook the spring rolls, in batches, for 2 to 3 minutes, or until golden and crisp. Remove from oil and drain on absorbent paper towels. Transfer to a serving dish and serve.

Makes 4 servings

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Pork Dim Sum

These small steamed packets are traditionally served as an appetizer and are very adaptable with your favorite filling.

14 ounces ground pork

2 scallions, chopped

4 Tablespoons canned bamboo shoots, rinsed and chopped

1 Tablespoon light soy sauce

1 Tablespoon dry sherry

2 teaspoons sesame oil

2 teaspoons superfine sugar

1 egg white lightly beaten

4 ½ teaspoons cornstarch

24 wonton wrappers

Directions

In a large bowl, combine ground pork, chopped scallions, bamboo shoots, soy sauce, and dry sherry. Sesame oil, sugar, and beaten egg white; mix well until combined.

Stir in cornstarch, mixing thoroughly.

Spread out wonton wrappers on a flat work surface. Place a spoonful of the pork and vegetable mixture in the center of each wonton wrapper and lightly brush the edges of each wrapper with water.

Bring the sides of the wrappers together in the center of the filling, pinching firmly together.

Line a steamer with a clean damp dish cloth and arrange the wontons inside. Cover and steam for 5 to 7 minutes, until cooked through. Serve.

Makes 4 servings

Variation: Use shrimp, ground chicken, or crab meat for the filling, with other vegetables, such as chopped carrot and flavorings, such as chili or ginger, if desired.

Tip: Bamboo steamers are designed to rest on the sloping sides of a wok above water. They are available in a range of sizes.

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Crispy Crab Wontons

These delicious wontons make a wonderful appetizer. Deep fried until crisp and golden, they are delicious with a chili dipping sauce. We love them with hot and sour soup.

6 ounces white crab meat, flaked

4 Tablespoons canned water chestnuts, rinsed and chopped

1 small fresh red chili pepper, chopped

1 scallion, chopped

1 Tablespoon cornstarch

1 teaspoon dry sherry

1 teaspoon light soy sauce

½ teaspoon lime juice

24 wonton wrappers

Vegetable oil for deep-frying

Sliced lime to garnish

Directions

To make filling: In a large bowl combine crab meat, water chestnuts, chili, scallions, cornstarch, sherry, soy sauce and lime juice; mix well until combined

Spread wonton wrappers on a work surface and spoon filling equally into the center of each wonton wrapper.

Dampen the edges of each wonton wrapper with a little water and fold the two pointed ends in toward the center; moisten with a little water to secure, and then pinch together to seal.

Heat the oil for deep-frying until cube of bread browns in 30 seconds. Fry wontons, in batches; for 2 to 3 minutes, until golden brown and crisp. Remove the wontons from the oil with a slotted spoon and drain on paper towels. When serving, garnish with lime slices, if desired.

Makes 4 servings

Tip: Wonton wrappers are available from most grocery stores, supermarkets and Chinese grocery stores. Wonton wrappers are paper thin squares made from wheat flour and egg. They can easily be damaged, so handle them carefully. Make sure that the wontons are sealed well before deep-frying to prevent the filling from coming out and the wonton unwrapping.

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Pot Sticker Dumplings

These dumplings earned their name from the fact that they would stick to the pot when steamed if they were not fried crispy enough initially.

Dumplings

1½ cups all-purpose flour

Pinch salt

3 Tablespoons vegetable oil

6 to 8 Tablespoons boiling water

Oil for deep frying

Sliced scallions and chives for garnish

Filling

5 ½ ounces lean chicken, very finely chopped

¼ cup canned bamboo shoots, drained and chopped

2 scallions, finely chopped

½ small red bell pepper, seeded and finely chopped

½ teaspoon Chinese curry powder

1 Tablespoon light soy sauce

1 teaspoon superfine sugar

1 teaspoon sesame oil

Directions

Dumplings

In a bowl, combine flour and salt. Make a well in the center, add the oil and water, and mix well to form a soft dough. Knead the dough on a lightly floured surface, wrap in plastic wrap, and let stand for 30 minutes.

Filling

Meanwhile, place all the filling ingredients in a large bowl and mix well.

Divide the dough into 12 equal-size pieces and roll each piece into a 5-inch round.

Fold the dough over the filling to form a turnover, pressing the edges together to seal.

Pour a little oil into a heavy based skillet and cook the dumplings, in batches, until browned and slightly crisp.

Drain the oil from the skillet. Return all of the dumplings to the skillet and about ½ cup water. Cover and steam for 5 minutes, or until the dumplings are cooked through. Remove with a slotted spoon and transfer to a serving dish. Garnish with scallions and chives, and serve with soy or hoisin sauce.

Makes 4 servings

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Pancake Rolls

This classic dim sum dish is adaptable to almost any filling of your choice. This recipe is the traditional mixture of pork and bok choy.

4 teaspoons vegetable oil

1-2 garlic cloves, crushed

8 ounces ground pork

8 ounces bok choy, shredded

4 ½ teaspoons light soy sauce

½ teaspoon sesame oil

8 spring roll skins, (10-in square) thaw if frozen

Oil for deep-frying

Chili sauce

¼ cup superfine sugar

¼ cup rice vinegar

2 Tablespoons water

2 fresh red chilies, finely chopped

Directions

Heat the vegetable oil in a preheated wok. Add the garlic and stir-fry for 30 seconds. Add the pork and stir-fry for about 2 to 3 minutes, until just turning lightly browned.

Add the shredded bok choy, soy sauce and sesame oil to the wok and stir-dry for 2 to 3 minutes. Remove from heat and set aside to cool.

Spread out the spring roll skins on a work surface and spoon 2 Tablespoons of the pork mixture along one edge of each skin. Roll the skin over once and fold in the sides. Roll up completely to make a sausage shape, brushing the edges with a little water to seal. If you have time, set the pancake rolls aside for 10 minutes to firmly seal.

Heat the oil for deep-frying in a wok until almost smoking. Reduce the heat slightly and fry the pancake rolls, in batches if necessary, for 3 to 4 minutes, until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Serve at once with chili sauce.

Chili Sauce

Heat the sugar, rice vinegar, and water in a small saucepan, stirring until the sugar has dissolved. Bring the mixture to a boil rapidly until a light syrup forms. Remove saucepan from heat and stir in the red chilies. Let the sauce cool before serving. If you prefer a milder dipping sauce, seed the chilies before chopping them.

Makes 4 servings

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Sesame Shrimp Toasts

These small toasts are easy to prepare and are a delicious Chinese appetizer. Make sure you serve plenty of them as they are very tasty.

8 ounces cooked, peeled shrimp

1 scallion

¼ teaspoon salt

1 teaspoon light soy sauce

1 Tablespoon cornstarch

1 egg white, beaten

3 thin slices white bread, crusts removed

4 Tablespoons sesame seeds

Vegetable oil for deep-frying

Directions

Place the shrimp and scallion in a food processor until finely ground. Alternatively, chop them very finely. Transfer to a bowl and stir in the salt, soy sauce, cornstarch, and egg white.

Spread the mixture onto one side of each slice of bread. Spread the sesame seeds on top of mixture, pressing down well.

Cut each slice of coated bread into four equal triangles or into strips.

Heat the oil for deep-frying in a wok until almost smoking. Carefully place the triangles in the oil, coated side down, and cook for 2 to 3 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels. Transfer to a serving dish and serve hot.

Makes 4 servings

Variation: If desired, you could add ½ teaspoon very finely chopped fresh ginger-root and 1 teaspoon Chinese rice wine to the shrimp in step 1.

Tip: Fry the triangles in two batches, keeping the first batch warm while you cook the second batch, to prevent them from sticking together and over cooking.

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Sweet & Sour Fried Shrimp

These delicious shrimp are marinated in a soy sauce mixture before being coated in a light batter, fried and served with a delicious sweet-and-sour dip.

16 large raw shrimp, peeled

1 teaspoon grated fresh ginger-root

1 garlic clove, crushed

2 scallions, sliced

2 Tablespoons dry sherry

2 teaspoons sesame oil

1 Tablespoon light soy sauce

Vegetable oil, for deep-frying

Shredded scallion to garnish

Batter

4 egg whites

4 tablespoons cornstarch

2 Tablespoons all-purpose flour

Sauce

2 Tablespoons tomato paste

3 Tablespoons white wine vinegar

4 teaspoon light soy sauce

2 tablespoons lemon juice

Directions

Using tweezers, devein the shrimp, and then flatten them with a large knife.

Place the shrimp in a shallow dish and add ginger, garlic, Scallions, sherry, sesame oil and soy sauce. Cover and marinate 30 minutes.

Batter

Beat the egg whites until thick. Fold in the cornstarch and flour to form a light batter.

Sauce

Place all sauce ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Remove shrimp from the marinade and dip them into the batter to coat.

Heat the vegetable oil until almost smoking. Reduce the heat and fry the shrimp for about 3 to 4 minutes, until crisp and golden brown. Serve with the sauce.

Makes 4 servings

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Shrimp Rice Paper Packets

Special rice paper wrappers are available in Chinese grocery stores and health stores. Do not use the rice paper sold for making cakes. You can also use wonton wrappers, if rice paper is not available.

1 egg white

2 teaspoons cornstarch

2 teaspoons dry sherry

1 teaspoon superfine sugar

2 teaspoon hoisin sauce

8 ounces peeled, cooked shrimp

4 scallions, sliced

2 Tbsp. canned water chestnuts, drained, rinsed and chopped

8 Chinese rice paper wrappers

Vegetable oil, for deep-frying

Hoisin or plum sauce to serve

Directions

Lightly beat the egg whites, and then mix in the cornstarch, dry sherry, superfine sugar and hoisin sauce. Add shrimp, sliced scallions and water chestnuts, mixing well to combine.

Soften the rice papers by dipping them in a bowl of water one at a time. Spread them out on a counter.

Spoon a little shrimp mixture into the corner of each rice paper and wrap the paper around filling to make a secure packet.

In a wok; heat oil until almost smoking. Reduce heat slightly, add the packets, in batches if necessary, and deep-fry for 4 to 5 minutes or until crisp. Remove from oil with a slotted spoon and drain on absorbent paper towels.

Transfer the packets to a warm serving dish and serve immediately with a little hoisin or plum sauce.

Makes 4 servings

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Crab Ravioli

These small packets are made with wonton wrappers, filled with mixes vegetables and crab meat, and cooked to perfection for a melt-in-the-mouth appetizer.

1 pound crab meat (fresh or canned, drained)

½ red bell pepper, seeded and finely diced

4 ½ ounces Chinese cabbage, shredded

1 ounce bean sprouts, roughly chopped

1 Tablespoon light soy sauce

1 teaspoon lime juice

16 wonton wrappers

1 small egg, beaten

2 Tablespoons peanut oil

Sat and pepper

Sesame oil to sprinkle, as garnish

Directions

Filling

In a bowl mix together crab meat, bell pepper, Chinese cabbage, bean sprouts, soy sauce and lime juice. Season mixture with salt and pepper to taste. Let stand for 15 minutes, stirring occasionally.

Raviolis

Spread out the wonton wrappers on a flat work surface. Spoon a little crab meat mixture into the center of each wrapper, dividing mixture equally among wrappers.

Brush the edges of the wrappers with beaten egg and fold in half, pushing out any air. Press the edges together with your fingers to seal tightly.

Heat the peanut oil in a preheated wok or heavy-based skillet. Fry the ravioli, in batches, for 3 to 4 minutes, turning until browned. Remove with a slotted spoon and drain thoroughly on paper towels.

Heat the remaining filling in wok or skillet over a low-heat until hot. Serve the ravioli with hot filling and sprinkle with sesame oil.

Makes 4 servings

Tip: Make sure that the edges of the ravioli are sealed well and that all the air is pressed out to prevent them opening during cooking.

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Spareribs

A classic favorite in Chinese restaurants, these sticky ribs are beast eaten with your fingers.

2 pounds pork spareribs

2 Tablespoons dark soy sauce

3 Tablespoons hoisin sauce

1 Tablespoon rice wine or dry sherry

Pinch of Chinese five-spice powder

2 teaspoons dark brown sugar

¼ teaspoon chili sauce

2 garlic cloves, crushed

Cilantro sprigs, to garnish (optional)

Directions

Cut the spareribs into separate pieces if they are joined together. If desired, chop them into 2-inch lengths.

In a large bowl combine soy sauce, hoisin sauce, Chinese rice wine or sherry, Chinese five-spice powder, dark brown sugar, chili sauce and garlic, mix well.

Place the ribs in a shallow dish and pour the mixture over them, turning to make sure they are well coated. Cover and marinade in the refrigerator, turning occasionally, for a least 1 hour.

Remove the ribs from marinade and arrange them in a single layer on a wire rack placed over a roasting pan half filled with warm water. Brush with marinade, reserving the remainder.

Preheat oven to 350 degrees F. Cook ribs for 30 minutes. Remove the roasting pan from the oven. Brush with the remaining marinade and return to the oven for 30 minutes more, or until cooked through. Transfer to a warm serving dish, garnish with cilantro sprigs (if using), and serve ribs immediately.

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Honey Chicken Wings

Chicken wings make the perfect appetizer, as they are small and perfect for eating with your fingers.

1 pounds chicken wings

2 Tablespoons peanut oil

2 Tablespoons light soy sauce

2 Tablespoons hoisin sauce

2 Tablespoons clear honey

2 garlic cloves, crushed

1 teaspoon sesame seeds

Spice Mixture Rub

1 dried red chili

½ to 1 teaspoon chili powder

½ to 1 teaspoon ground ginger

Finely grated peel of 1 lime

Directions

Spice Mixture (for rub)

Use a mortar and pestle to crush the dried red chili, mixing in the chili powder, ground ginger and lime peel in a small bowl.

Thoroughly rub the spice mixture into chicken wings with your fingertips. Set aside for at least 2 hours to allow the flavors to penetrate the chicken wings.

Heat the peanut oil in a preheated wok.

Add the chicken wings and fry, turning frequently, for 10 to 12 minutes, until golden and crisp. Drain off any excess oil.

Add soy sauce, hoisin sauce, honey, garlic and sesame seeds to wok, turning the chicken wings to coat them with the mixture.

Reduce heat and cook for 20 to 25 minutes, turning the chicken wings often, until completely cooked through. Serve hot.

Makes 4 servings

Tip: Make the dish in advance and freeze the chicken wings, Thaw them completely, cover with foil, and heat through in a moderate oven.

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Steamed Duck Buns

This recipe may be wrapped around a variety of fillings, such as chicken, pork or shrimp, or even a sweet filling for a change.

Dumpling Dough

2 2/3 cups all-purpose flour

½ ounce dried yeast

1 teaspoon superfine sugar

2 Tablespoons warm water

¾ cup warm milk

Meat and Marinade

12 ounces duck breast meat

1 Tablespoon light brown sugar

1 Tablespoon light soy sauce

2 Tablespoons clear honey

1 Tablespoon hoisin sauce

1 Tablespoon vegetable oil

1 leek, finely chopped

1 garlic clove, crushed

½-inch pieces fresh ginger-root, grated

Directions

Place the duck breast in a large bowl. Mix together the sugar, soy sauce, honey and hoisin sauce. Pour the mixture over duck and marinade for 20 to 30 minutes. Preheat oven to 400 degrees F.

Remove the duck from marinade and cook on a rack set over a roasting pan in preheated oven for 30 to 40 minutes, or until cooked through. Let cool, remove the meat from bones, and cut into small cubes.

In a wok, heat vegetable oil and stir-fry the leek, garlic and ginger for about 3 minutes. Mix with the duck meat.

Dumpling Dough

Sift the flour into a large bowl. In a small bowl, mix the yeast, sugar and water, and place in a warm place for 15 minutes. Pour the yeast mixture into the flour; add warm milk, mixing to form firm dough.

Knead dough on a floured surface for 5 minutes. Roll into a sausage shape, 1-inch in diameter. Cut into 16 pieces, cover and let stand for 20 to 25 minutes.

Flatten the dough pieces into 4-inch rounds. Place a spoonful of filling in the center of each round, draw up the sides to form a moneybag and twist to seal.

Place the dumplings on a clean dish cloth in the base of a steamer, cover and steam for 20 minutes.

Makes 4 servings

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Spinach Meatballs

Balls of pork mixture are coated in spinach and steamed before being served with a sesame and soy sauce dip.

5 ounces pork

1 small egg

½-inch piece fresh ginger-root, chopped

1 small onion, finely chopped

1 Tablespoon boiling water

2 teaspoons cornstarch

1 pound fresh spinach

2 teaspoon sesame seeds

2 Tablespoons canned bamboo shoots, drained, rinsed and chopped

2 slices smoked ham chopped

Sauce

2/3 cup vegetable stock

½ teaspoon cornstarch

1 teaspoon cold water

1 teaspoon light soy sauce

½ teaspoon sesame oil

1 Tablespoon chopped chives

Directions

Grind pork very fine in a food processor or meat grinder. Lightly beat egg in a bowl and stir in the pork.

Place the ginger and onion in a separate bowl, add boiling water, and let stand for 5 minutes. Drain and add to pork mixture. Add the bamboo shoots, ham and cornstarch. Mix and roll into 12 balls between palms of your hands.

Wash the spinach and remove the stalks. Blanch in boiling water for 10 seconds and drain well, pressing out as much water as possible. Slice the spinach into very thin strips, then mix with the sesame seeds. Spread out the mixture in a shallow baking pan. Roll the meatballs in the mixture to coat.

Place the meatballs on a heatproof plate in the base of a steamer. Cover and steam for 8 to 10 minutes, until cooked through and tender.

Sauce

Place the stock in a saucepan and bring to a boil. Mix together the cornstarch and water to a smooth paste and stir into the stock. Stir in the soy sauce, sesame oil and chives. Transfer the cooked meatballs to a warm plate and serve with the sauce.

Makes 4 servings

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Steamed Cabbage Rolls

These small cabbage packets are quick and easy to prepare and cook. They are ideal for a speedy appetizer.

8 cabbage leaves, trimmed

8 ounces skinless, boneless chicken breasts or thighs

6 ounces peeled raw or cooked shrimp

1 teaspoon cornstarch

½ teaspoon chili powder

1 egg lightly beaten

1 Tablespoon vegetable oil

1 leek, sliced

1 garlic clove, thinly sliced

Sliced fresh red chili, to garnish

Directions

Bring a large saucepan of water to a boil. Blanch the cabbage leaves for 2 minutes. Drain, rinse under cold water, and drain again. Pat completely dry with paper towels and spread out on work surface.

Place chicken and shrimp in a food processor; and process until finely ground. Alternatively, grind them together in a meat grinder. Transfer the chicken mixture to a large bowl; add cornstarch, chili powder and egg mixing thoroughly.

Place 2 Tablespoons of the chicken and shrimp mixture toward one end of each cabbage leaf. Fold the sides of the cabbage leaf around the filling and roll up to form a tight packet.

Arrange the packets; seam side down, in a single layer on a heatproof plate and cook in a steamer for 10 minutes, or until cooked through.

Meanwhile, heat the vegetable oil in preheated wok. Add the leek and garlic and sauté for 1 to 2 minutes.

Transfer the cabbage packets to warmed individual serving plates and garnish with red chili slices. Serve with the leek and garlic sauce.

Makes 4 servings

Tip: Use Chinese cabbage or savoy cabbage for this recipe, choosing leaves of a similar size for the packets.

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Chinese Omelet

This delicious omelet is filled with chicken and shrimp; it is cooked whole and then sliced for serving.

8 eggs

2 cups cooked chicken, shredded

12 jumbo shrimp, peeled and deveined

2 Tablespoons chopped chives

2 teaspoons light soy sauce

Dash of chili sauce

2 Tablespoons vegetable oil

Directions

Lightly beat eggs in a large mixing bowl.

Add the shredded chicken and jumbo shrimp to then eggs, mixing well. Stir in the chopped chives, soy sauce and chili sauce, mixing well.

Heat the oil in a large skillet over medium heat; add the egg mixture, tilting the skillet to coat the base completely. Cook over medium high heat, gently stirring the omelet with a folk. Occasionally, until the surface is just set and the underside is a golden brown color; when the omelet is set slide it out of the skillet with a spatula. Cut the omelet into squares or slices to serve.

Makes 4 servings

Variation: Add extra flavor to the omelet by stirring in 3 Tablespoons finely chopped fresh cilantro or 1 teaspoon sesame seeds with the chives in step 3.

Tip: Add peas or other vegetable to the omelet and serve as a main course for 2 servings.

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Main Courses

This Section covers many cooking methods and ingredients to give a very wide variety of main meals for all occasions, be it a simple supper, or dinner party. Fish, seafood, pork, lamb, beef duck and chicken are all used to their full potential to delight the palate.

When choosing ingredients, try to purchase them as fresh as possible – particularly fish and seafood. You can vary the meat and fish used to suit your personal preferences, as they are very adaptable recipes.

When entertaining, choose several different dishes to give as much variety and taste as possible, and also prepare as much as you can in advance to enable you to spend more time visiting with your guests, than working in your kitchen,

The portions in these recipes are geared toward the traditional Chinese menu, and may be slightly smaller than a western serving.

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Steamed Fish with Black Bean Sauce

2 pounds whole snapper, cleaned and scaled

3 garlic cloves, crushed

2 Tablespoon black bean sauce

1 teaspoon cornstarch

2 teaspoons sesame oil

2 Tablespoons light soy sauce

2 teaspoons superfine sugar

2 Tablespoons Chinese rice wine or dry sherry

1 small leek, shredded

1 small red bell pepper, seeded and cut into thin strips

Shredded leek and lemon wedges, to garnish

Boiled rice or noodles, to serve

Directions

Rinse the fish inside and out with cold running water and pat dry with paper towels. Make 2 to 3 diagonal slashes in the flesh on each side of the fish, using a sharp knife. Rub the garlic into the slashes and fish cavity.

Thoroughly mix the black bean sauce, cornstarch, sesame oil, soy sauce, sugar and rice vinegar or sherry in a bowl. Place the fish in a shallow heatproof dish and pour the sauce mixture over the fish.

Sprinkle the leek and bell pepper strips on top of the sauce. Place the dish in the top of a steamer, cover, and steam for 10 minutes, or until the fish is cooked through. Transfer to a serving dish, garnish with shredded leek and lemon wedges. Serve with rice or noodles

Makes 4 servings

Variation: Whole sea bream or sea bass may be used in this recipe instead of snapper, if desired.

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Steamed Snapper with Fruit & Ginger Stuffing

Red mullet may be used instead of the whole snapper, although they are a little more difficult to stuff because of their size. Use one mullet per person.

3 pounds whole snapper, cleaned and scaled

6 ounces fresh spinach

Stuffing

2 cups cooked long grain rice

1 teaspoon grated fresh ginger-root

2 scallions, finely chopped

2 teaspoon light soy sauce

1 teaspoon sesame oil

½ teaspoon ground star anise

1 orange, segmented and chopped

Orange slices and shredded scallion, to garnish

Directions

Rinse the fish inside and out under cold running water and pat dry with paper towels. Blanch the spinach for 40 seconds, rinse in cold water, and drain well, pressing out as much moisture as possible. Arrange the spinach on a heat resistant plate and place the fish on top.

Stuffing

In a medium bowl combine cooked rice, grated ginger, scallion, soy sauce, sesame oil, star anise and orange. Spoon the stuffing into the body cavity of the fish, pressing it in well with a spoon.

Cover the plate and cook in a steamer for 10 minutes, or until the fish is cooked through. Carefully transfer fish to a warm serving dish. Garnish with orange slices and shredded scallion, and serve immediately.

Makes 4 servings

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Trout with Pineapple

Pineapple is widely used in Chinese cooking. The tartness of fresh pineapple complements the fish very well.

4 trout fillets, skinned

2 Tablespoons vegetable oil

2 garlic cloves cut into slivers

4 slices fresh pineapple, peeled and diced

1 celery stalk, slices

1 Tablespoon light soy sauce

¼ cup fresh or unsweetened pineapple juice

2/3 cup fish stock

1 teaspoon cornstarch

2 teaspoons water

Shredded celery leaves, and fresh red chili strips to garnish

Directions

Cut the trout fillets into strips. Heat 1 Tablespoon vegetable oil in a preheated wok until almost smoking, Reduce heat slightly, add fish, and sauté for 1 to 2 minutes. Remove fish and set aside.

Add remaining oil to wok, reduce heat to medium, and add garlic, pineapple and celery. Stir-fry for 1 to 2 minutes.

Add the soy sauce, pineapple juice, and fish stock to the wok. Bring to a boil and cook, stirring, for 2 to 3 minutes; to until sauce has reduced.

Blend cornstarch with the water to form a smooth paste and stir the mixture into the wok. Bring sauce to a boil and cook, stirring constantly, until the sauce has thickened and cleared.

Return fish to the wok and cook, stirring gently, until heated through. Transfer to a warm serving dish and serve, garnished with shredded celery leaves and red chili strips.

Makes 4 servings

Tip: Use canned pineapple instead of fresh, if desired; choose slices in natural juice instead of syrup.

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Szechuan White Fish

Szechuan pepper is quite hot; to avoid making the dish unbearably spicy be sure to use sparingly.

12 ounces white fish fillets

1 small egg, beaten

3 Tablespoons all-purpose flour

4 Tablespoon dry white wine

3 Tablespoons light soy sauce

Vegetable oil for frying

1 garlic clove, cut into slivers

½-inch piece fresh ginger-root, finely chopped

1 onion, finely chopped

1 celery stalk, chopped

1 fresh red chili, chopped

3 scallions, chopped

1 teaspoon rice wine vinegar

½ teaspoon ground Szechuan pepper

¾ cup fish stock

1 teaspoon superfine sugar

1 teaspoon cornstarch

2 teaspoons water

Chili flowers and celery leaves to garnish, if desired

Directions

Cut fish fillets into 1½ -inch cubes

In a medium bowl: beat egg, flour, wine and 1 Tablespoon of soy sauce together to make a batter.

Dip fish cubes into batter to coat well.

In a preheated wok; heat oil, until almost smoking. Reduce heat slightly and cook the fish, in batches, for 2 to 3 minutes, until golden brown. Drain on paper towels, set aside and keep warm.

Carefully pour all but 1 Tablespoon of the oil from the wok and return to heat. Add the garlic, ginger, onion, celery, chili and scallions and stir-fry for 1 to 2 minutes.

Stir in the remaining soy sauce and wine vinegar. Add the Szechuan pepper, fish stock, and stir in sugar to the wok. Blend cornstarch with water to form a smooth paste and stir into the stock, stirring, for 1 minute, until sauce thickens and clears.

Transfer the fish to the wok and cook for 1 to 2 minutes, until thoroughly heated through. Transfer to a serving dish, garnish with chili flowers and celery leaves, Serve.

Makes 4 servings

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Crispy Fish

This is a hot dish; it may be made without the chili flavorings, if desired.

1 pound white fish fillets

Batter

½ cup all-purpose flour

1 egg, separated

1 Tablespoon peanut oil

4 Tablespoons milk

Vegetable oil for deep-frying

Sauce

1 fresh red chili, chopped

2 garlic cloves, crushed

Pinch chili powder

3 Tablespoon tomato paste

1 Tablespoon rice wine vinegar

2 Tablespoons dark soy sauce

2 Tablespoons Chinese rice wine

2 Tablespoons water

Pinch superfine sugar

Directions

Cut fish into 1-inch pieces and set aside.

Batter

Sift the flour into a mixing bowl and make a well in the center. Add the egg yolk and peanut oil; gradually stir in the milk, blend into the flour to form a smooth batter. Let stand for 30 minutes.

Beat the egg white until it forms peaks, and fold into the batter. Heat the vegetable oil in a preheated wok. Dip fish into the batter and fry, in batches, for 8 to 10 minutes, until cooked through. Remove with a slotted spoon; set aside and keep warm.

Sauce

Pour off all but 1 tablespoon oil from the wok and return to heat. Add red chili, garlic, chili powder, tomato paste, rice wine vinegar, soy sauce, Chinese rice wine, water and sugar; cook, stirring for 3 to 4 minutes.

Return the fish to the wok and stir gently to coat in the sauce. Cook 2 to 3 minutes until hot. Transfer the fish and sauce to a warm serving dish and serve; serve immediately.

Makes 4 servings

Tip: Take care when pouring hot oil from the wok and ensure that you transfer it to a suitable bowl to cool and dispose of.

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Fried Shrimp with Cashews

2 garlic cloves, crushed

1 Tablespoon cornstarch

Pinch superfine sugar

1 pound raw jumbo shrimp

4 Tablespoons vegetable oil

1 leek, sliced

¾ cup broccoli florets

1 orange bell pepper, seeded and diced

¾ cup unsalted cashew nuts

Sauce

¾ cup fish stock

1 Tablespoon cornstarch

Dash chili sauce

2 teaspoons sesame oil

1 Tablespoon Chinese rice wine

Directions

In a large bowl combine garlic, cornstarch and sugar. Peel and devein jumbo shrimp. Stir shrimp into the cornstarch mixture to coat thoroughly.

Heat the oil in a preheated wok; add the shrimp mixture. Stir-fry over high-heat for 25 to 30 seconds, until shrimp turn pink. Remove the shrimp from wok with a slotted spoon, drain on paper towels; set aside. Add leek, broccoli, and bell pepper; stir-fry for 2 minutes.

Sauce

Mix together the fish stock, cornstarch, chili sauce to taste, sesame oil and Chinese rice wine. Add the mixture to the wok and cook: add cashews. Return shrimp to the wok and cook, stirring frequently, for 1 minute to heat through completely. Transfer to a warm serving dish, serve immediately.

Makes 4 servings

Variation: This recipe also works well with chicken, pork or beef strips instead of the shrimp. Use 8 ounces meat instead of 1 pound of shrimp.

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Shrimp Fu Yong

2 Tablespoons vegetable oil

1 carrot, peeled and grated

5 eggs, beaten

8 ounces raw small shrimp, peeled

1 Tablespoon light soy sauce

Pinch of Chinese five-spice powder

2 scallions, chopped

2 teaspoons sesame seeds

1 teaspoon sesame oil

Directions

Heat the vegetable oil in a preheated wok. Add the carrots and stir-fry for 1 to 2 minutes; Push carrots to one side of the wok and add eggs. Cook; stirring gently for 1 to 2 minutes.

Stir the shrimp, soy sauce, and five-spice powder into the mixture in wok. Stir-fry for 2 to 3 minutes, or until shrimp are pink and mixture is almost dry.

Turn the Shrimp Fu Yong out onto a warm serving plate, sprinkle with scallions, sesame seeds and sesame oil. Serve immediately.

Makes 4 servings

Tip: If only cooked shrimp are available, add them just before the end of cooking time, but make sure they are well incorporated in to the Fu Yong. Cooked shrimp only require only heating through. Overcooking will make them chewy and tasteless.

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Cantonese Shrimp

This delicious dish is very simple and is ideal for supper or lunch when time is short.

5 Tablespoons vegetable oil

4 garlic cloves, crushed

1 ½ pounds raw shrimp, shelled and deveined

2-inch piece fresh ginger-root, chopped

6 ounces lean pork, diced

1 leek, sliced

3 eggs, beaten

Shredded leek and red bell pepper matchsticks, to garnish

Sauce

2 Tablespoons dry sherry

2 Tablespoons light soy sauce

2 teaspoons superfine sugar

2/3 cup fish stock

4 ½ teaspoons cornstarch

3 Tablespoons water

Directions

Heat 2 Tablespoons vegetable oil in a preheated wok. Add garlic; stir-fry for 30 seconds. Add shrimp and stir-fry for 5 minutes, or until they change color. Remove the shrimp from wok with a slotted spoon, drain; set aside, and keep warm.

Add remaining oil to the wok and heat. Add the ginger, diced pork and leek; stir-fry over a medium-high heat for 4 to 5 minutes, or until pork is lightly browned and sealed.

Sauce

Add sherry, soy sauce, sugar and fish stock to the wok. Blend cornstarch with water to form a smooth paste, and stir into the wok. Continue cooking; stirring, until the sauce thickens and clears.

Return shrimp to the wok, add the beaten eggs. Cook for 5 to 6 minutes, stirring occasionally, until the eggs set. Transfer to a warm serving dish; garnish with shredded leek and bell pepper matchsticks; serve.

Makes 4 servings

Tip: Substitute Chinese rice wine for the sherry, if desired.

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Chili Chicken

This is quite a hot dish, using fresh chilies. If you prefer a milder dish, halve the number of chilies used.

12 ounces skinless, boneless chicken breasts

½ teaspoon salt

1 egg white, lightly beaten

2 Tablespoons cornstarch

4 Tablespoons vegetable oil

2 garlic cloves, crushed

½-inch piece fresh ginger-root, grated

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 fresh red chilies, chopped

2 Tablespoons light soy sauce

1 Tablespoon dry sherry or Chinese rice wine

1 Tablespoon wine vinegar

Directions

Cut chicken into cubes and place in a mixing bowl. Add salt, egg white, cornstarch and 1 Tablespoon oil. Turn chicken in the mixture to coat well.

In a preheated wok; heat remaining oil. Add garlic and ginger; stir-fry for 30 seconds. Add the chicken pieces and stir-fry for 2 to 3 minutes, or until browned.

Stir in red and green bell peppers, chilies, soy sauce, sherry or Chinese rice wine, and wine vinegar; cook for 2 to 3 minutes or until chicken is cooked through. Transfer to a warm serving dish before serving.

Makes 4 servings

Variation: This recipe works well if you use 12 ounces lean steak, cut into thin strips, or 1 pound raw shrimp, instead of chicken.

Tip: When preparing chilies ware protective gloves to prevent the juices from burning your hands. Be careful not to touch your face, especially your lips or eyes, until you have washed your hands after handling them.

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Lemon Chicken

This favorite Chinese dish if so simple to make. Fried chicken is cooked in a tangy lemon sauce in minutes. Great served with stir-fried vegetables.

2 pounds skinless chicken breasts, cut into 1-inch cubes

1 cup cornstarch

1/2 teaspoon white pepper

3 cups peanut or vegetable oil

Lemon slices and white sesame seeds to garnish, if desired

White rice or noodles

Marinade

3 Tablespoons dark soy sauce

1/2 teaspoon sesame oil

Sauce

2 cloves garlic, minced

1 1/2-inch piece of ginger, minced

3 tablespoons lemon juice

2 teaspoons lemon zest

1/4 cup chicken stock

1/4 cup sugar

1 teaspoon cornstarch

1/4 cup water

Directions

Marinade

Combine the soy sauce and sesame oil.

Coat the chicken with the marinade and let sit in the refrigerator for 30 minutes.

In a large bowl or deep plate combine the cornstarch and white pepper. Drain any excess marinade off the chicken, and then toss the cubes into the cornstarch mixture. Shake off excess cornstarch before frying.

Heat the 3 cups of oil in your wok. Heat wok until just smoking, reduce heat slightly; then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper. Repeat with the rest of the chicken.

Sauce

Transfer 1 Tablespoon of the oil into a medium-sized pot and heat over medium-high. (You save the oil for later use by allowing it to cool, then straining into a container.)

Add the garlic and ginger and cook for about 30 seconds until fragrant. Add the lemon juice, lemon zest, chicken stock, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half.

Dissolve the corn starch in the water, and add to the sauce. Cook until thickened.

Remove from the heat, and toss the fried chicken in the sauce. Garnish with lemon slices and white sesame seeds if desired. Serve with white rice or noodles as a side.

Makes 4 to 6 servings

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Braised Chicken

This is a delicious way to cook a whole chicken, with a wonderful glaze.

3 ½ pound whole chicken

3 Tablespoons vegetable oil

1 Tablespoon peanut oil

2 Tablespoons dark brown sugar

5 Tablespoons dark soy sauce

2/3 cup water

2 garlic cloves, crushed

1 small onion, chopped

1 fresh red chili, chopped

Celery leaves and chives, to garnish, if desired

Directions

Thoroughly clean the chicken inside and out with damp paper towels.

Place the vegetable and peanut oil in a large wok, add sugar and heat gently until sugar caramelizes. Stir in soy sauce. Add the chicken and turn in mixture to coat thoroughly on all sides.

Add water, garlic, onion and chili. Cover and simmer, turning the chicken occasionally, for about 1 hour or until cooked through. Test by piercing a thigh with the point of a sharp knife; the juices run clear when the chicken is cooked.

Remove chicken from wok; set aside. Increase the heat and reduce the sauce in the wok until thickened. Cut chicken into portions, garnish with celery leaves and chives, if desired. Serve with the sauce.

Makes 4 servings

Tip: Do not have the heat too high; when you caramelize the sugar or it may burn.

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Chicken with Cashews & Vegetables

12 ounces boneless, skinless chicken breasts

1 Tablespoon cornstarch

1 teaspoon sesame oil

1 Tablespoon hoisin sauce

1 teaspoon light soy sauce

3 garlic cloves, crushed

2 Tablespoons vegetable oil

¾ cup unsalted cashews

¼ cup snow peas

1 celery stalk, sliced

1 onion, cut into 8 wedges

½ cup beans sprouts

1 red bell pepper, seeded and diced

Sauce

2 teaspoons cornstarch

2 Tablespoons hoisin sauce

1 cup chicken stock

Directions

Trim any fat from chicken breasts and cut meat into thin strips. Place the chicken in a large mixing bowl. Sprinkle with cornstarch and toss to coat chicken strips; shaking off any excess.

Combine sesame oil, hoisin sauce, soy sauce and 1 crushed garlic clove. Pour this mixture over the chicken, turning to coat completely. Marinate for 20 minutes.

In a preheated wok, heat 1 Tablespoon vegetable oil; add cashews and stir-fry for 1 minute, until browned. Add snow peas, celery, remaining garlic, onion, bean sprouts and red bell pepper; cook, stirring occasionally, for 2 to 3 minutes. Remove all the vegetables from wok with a slotted spoon; drain, set aside and keep warm.

In the wok, heat 1 tablespoon vegetable oil. Remove the chicken from marinade, stir-fry for 3 to 4 minutes. Return the vegetables to wok with the stir-fried meat.

Sauce

Combine cornstarch, hoisin sauce and chicken stock; mix well and pour into wok. Bring to a boil, stirring until thickened and clear.

Serve over the meat and vegetable mix immediately.

Makes 4 servings

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Chicken Chop Suey

Chop suey dishes are easy to make and delicious.

4 Tablespoons light soy sauce

2 teaspoons light brown sugar

2 Tablespoons vegetable oil

1 ¼ pounds skinless, boneless chicken breast

2 onions, quartered

2 garlic cloves, crushed

12 ounces bean sprouts (3-cups)

1 Tablespoon sesame oil

1 Tablespoon cornstarch

3 Tablespoons water

2 cups chicken stock

Shredded leek, to garnish

Directions

In a small bowl combine soy sauce and sugar, stirring until sugar has dissolved.

Trim any fat from chicken breasts, cut chicken into thin strips. Place chicken strips in a shallow glass dish and spoon over the soy sauce mixture, turning to coat. Marinate in refrigerator for 20 minutes.

In a preheated wok, heat vegetable oil. Add chicken; stir –fry for 2 to 3 minutes, until golden brown.

Add onions and garlic; cook for 2 minutes. Add the bean sprouts, cook for 4 to 5 minutes more. Add the sesame oil.

Blend the cornstarch with water to form a smooth paste. Pour chicken stock into the wok, add the cornstarch mixture; bring to a boil, stirring constantly until the sauce is thickened and clear.

Transfer to a warm serving dish, garnish with shredded leek; serve immediately.

Makes 4 servings

Variation: This recipe may be made with strips of lean steak, pork or mixed vegetables. Change the type of stock accordingly.

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Crispy Chicken

This recipe is delicious; the chicken is brushed with syrup and deep fried until golden. It is a little time-consuming, but well worth the extra effort.

3 ½ pound whole chicken

Glaze

2 Tablespoons clear honey

2 teaspoons Chinese five-spice powder

2 Tablespoons rice wine vinegar

3 ¾ cups vegetable oil, for frying

Chili sauce, to serve

Directions

Rinse chicken inside and out with cold running water and pat dry with paper towels.

Bring a large saucepan of water to a boil and remove from heat. Place the chicken in the water, cover, and set aside for 20 minutes. Remove the chicken from the water and pat dry with paper towels. Cool and chill in the refrigerator for 8 hours or overnight.

Glaze

Combine clear honey, Chinese five-spice powder and rice wine vinegar. Brush some of the glaze all over the chicken and return to the refrigerator for 20 minutes. Repeat this process until all the glaze has been used up. Return chicken to the refrigerator for at least 2 hours.

Using a cleaver or heavy kitchen knife, open the chicken out by splitting it through the center through the breast, and then cut each half into 4 pieces.

Heat the oil for deep-frying in a wok until almost smoking. Reduce the heat and fry each piece of chicken for 6 to 7 minutes, until golden and cooked through. Remove from oil with a slotted spoon; drain on absorbent paper towels.

Transfer to a warm serving dish; serve hot with a little chili sauce.

Makes 4 servings

Tip: If it is easier, use chicken pieces instead of a whole chicken. You could use chicken drumsticks or legs for this recipe, if desired.

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Spicy Peanut Chicken

12 ounces skinless, boneless chicken beast

2 Tablespoons peanut oil

1 cup unsalted peanuts

1 fresh red chili, sliced

1 green bell pepper seeded and cut into strips

1 teaspoon sesame oil

Fried rice to serve

Sauce

2/3 cup chicken stock

1 Tablespoon Chinese rice wine or dry sherry

1 Tablespoon light soy sauce

1 ½ teaspoons light brown sugar

2 garlic cloves, crushed

1 teaspoon grated fresh ginger-root

1 teaspoon rice wine vinegar

Directions

Trim any fat from chicken; cut into 1-inch pieces, set-aside.

In a preheated wok, heat the peanut oil. Add peanuts and stir-fry for 1 minute. Remove the peanuts with a slotted spoon; set aside.

Add the chicken to wok and cook for 1 to 2 minutes. Stir in the chili and green bell pepper; cook for 1 minute. Remove from wok with a slotted spoon; set aside.

Place half the peanuts in a food processor and process until almost smooth. Alternatively, place them in a plastic bag and crush them with a rolling pin.

Sauce

Add chicken stock, Chinese rice wine, soy sauce, sugar, garlic, ginger and rice wine vinegar to the wok.

Heat the sauce gently and stir in the peanut puree, peanuts, and the chicken, chili and bell pepper mixture.

Sprinkle the sesame oil into the wok, stir, and cook for about 1 minute. Serve hot; with fried rice.

Makes 4 servings

Tip: If necessary, process the peanuts with a little chicken stock to form a softer paste.

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Peking Duck

No Chinese cookbook would be complete without this famous recipe. Crispy skinned duck is served with pancakes and a tangy sauce for a really special meal.

4 pounds duck

7 ½ cups boiling water

4 Tablespoons clear honey

2 teaspoons dark soy sauce

Sauce

2 tablespoon sesame oil

½ cup hoisin sauce

2/3 cup superfine sugar

½ cup water

Carrot strips to garnish

Chinese pancakes, cucumber matchsticks and scallions, to serve

Directions

Place the duck on a rack, set over a roasting pan and pour 6 cups of the boiling water over the duck. Remove the duck and rack and discard water. Pat dry with paper towels, replace the duck and rack set aside for several hours.

Combine honey, remaining boiling water and soy sauce. Brush the mixture over the skin and inside the duck. Reserve the remaining glaze. Set the duck aside for 1 hour, until the glaze has dried well.

Coat the duck with another layer of glaze. Let dry and repeat until all the glaze has been used.

Sauce

Heat the sesame oil and add the hoisin sauce, sugar and water. Simmer for 2 to 3 minutes, until thickened. Cool and refrigerate.

Preheat oven to 375 degrees F. Place duck in preheated oven and cook for 30 minutes. Turn duck over and cook for 20 minutes. Turn the duck over again and cook for 20 to 30 minutes, or until cooked through and duck skin is crisp.

Remove duck from the oven; set aside for 10 minutes. Meanwhile, heat the pancakes in a steamer for 5 to 7 minutes. Cut the duck into strips, garnish with the carrot strips and serve with the pancakes, sauce, cucumber matchsticks, and scallions.

Makes 4 servings

Tip: Keep the pancakes covered to prevent them from drying out.

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Duck in Spicy Sauce

Chinese five-spice powder gives this dish a wonderful flavor to the sliced duck and the chili adds a little subtle heat.

1 Tablespoon vegetable oil

1 teaspoon grated fresh ginger-root

1 garlic clove, crushed

1 fresh red chili, chopped

12 ounces skinless boneless duck cut into strips

3 cups cauliflower, cut into florets

2 ounces snow peas

2 ounces baby corn cobs, halved lengthwise

1 ¼ cups chicken stock

1 teaspoon Chinese five-spice powder

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon cornstarch

2 teaspoons water

1 teaspoon sesame oil

Directions

In a preheated wok, heat oil. Lower the heat slightly and add the ginger, garlic, chili and duck stir-fry for 2 to 3 minutes. Remove from wok with a slotted spoon and set aside.

Add the cauliflower florets, snow peas, and baby corn cobs to the wok; stir-fry for 2 to 3 minutes. Pour off any excess oil from the wok and push the vegetables to one side.

Return the duck to the wok and pour in the stock. Sprinkle the Chinese five-spice powder over the top, stir in the rice wine or sherry, and cook over a low heat for about 15 minutes, until the duck is tender.

Blend the cornstarch with the water to form a smooth paste and stir into the wok, together with the sesame oil. Bring to a boil, stirring until the sauce has thickened and cleared.

Transfer the duck and spicy sauce to a warm serving dish; serve immediately.

Makes 4 servings

Tip: Omit the chili for a milder dish, or seed the chili before adding, to reduce some of the heat.

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Honey-Glazed Duck

The honey and soy glaze gives a wonderful sheen and flavor to the duck skin. This is a simple recipe but the results are delicious.

Marinade

1 teaspoon dark soy sauce

2 Tablespoons clear honey

1 teaspoon garlic vinegar

2 garlic cloves, crushed

1 teaspoon ground star anise

2 teaspoons cornstarch

2 teaspoons water

2 large boneless duck breasts, about 8-oz each

Celery leaves, cucumber matchsticks and snipped chives to garnish

Directions

Marinade

Mix together the soy sauce, clear honey, garlic vinegar, garlic and star anise. Blend the cornstarch with water to form a smooth paste and stir into the mixture.

Place the duck breasts in an oven proof dish. Brush with the soy marinade, turning to coat completely. Cover and marinate in the refrigerator for at least 2 hours, or overnight if possible.

Remove the duck from the marinade and cook in a preheated oven at 425 degrees F. for 20 to 25 minutes, basting frequently with the marinade glaze.

Remove the duck from oven and transfer to a preheated broiler. Boil for about 3 to 4 minutes to caramelize the top of the duck.

Remove the duck from the broiler pan and cut into thin slices. Arrange the duck slices in a warm serving dish, garnish with celery leaves, cucumber matchsticks and snipped chives; serve immediately.

Makes 4 servings

Tip: If the duck begins to burn slightly while it is cooking in the oven, cover with foil. To be sure the duck breasts are cooked through, insert the point of a sharp knife into the thickest part of the flesh. The juices should run clear.

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Duck with Mangoes

Use fresh mangoes in this recipe for a terrific flavor and color. If fresh mangoes are unavailable, use canned mangoes and rinse them before using.

2 medium-size mangoes

1 ¼ cups chicken stock

2 large skinless, boneless breasts (about 8-oz each)

2 garlic cloves, crushed

1 teaspoon grated fresh ginger-root

3 Tablespoons vegetable oil

1 teaspoon wine vinegar

1 teaspoon light soy sauce

1 leek, sliced

Chopped parsley

Directions

Peel mangoes and cut the flesh from each side of the pits. Cut the flesh into strips.

Place half the mango pieces and the stock in a food processor and process until smooth. Alternatively, press half the mangoes through a fine strainer and mix with the stock.

Rub the garlic and ginger over the duck. In a preheated wok, heat oil and cook the duck breasts, turning, until sealed. Reserve the oil in the wok and remove the duck. Place the duck on a rack set over a roasting pan and cook in a preheated oven at 425 degrees F. for 20 minutes, until completely cooked through.

Meanwhile, place the mango and stock mixture in a saucepan and add the vinegar and soy sauce. Bring to a boil and cook over a high-heat, stirring, until reduced by half.

Heat the oil reserved in the wok. Add the leek and remaining mango; stir-fry for 1 minute. Remove from the wok, transfer to a warm serving dish; keep warm.

Slice the cooked duck breasts and arrange the slices on top of the leek and mango mixture. Pour the sauce over the duck slices, garnish with chopped parsley and serve.

Makes 4 servings

Tip: Do not overcook the mango slices in the wok, or stir too vigorously, as they will break up.

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Pork Fry with Vegetables

This is a very simple dish, use any combination of vegetables you have on hand.

12 ounces pork tenderloin

2 Tablespoon vegetable oil

2 garlic cloves, crushed

½-inch piece fresh ginger root, cut into slivers

1 red bell pepper, seeded and diced

1 carrot, peeled and cut into thin strips

1 fennel bulb, sliced

¼ cup canned water chestnuts, drained and halved

2 ¾ ounces bean sprouts

2 Tablespoons Chinese rice wine

1 ¼ cups pork or chicken stock

Pinch of dark brown sugar

1 teaspoon cornstarch

2 teaspoon water

Directions

Cut the pork into thin slices. In a preheated wok, heat oil. Add garlic, ginger and pork; stir-fry for 1 to 2 minutes until meat is sealed.

Add the bell pepper, carrot, fennel and water chestnuts to the wok; stir-fry for about 2 to 3 minutes.

Add the bean sprouts and stir-fry for 1 minute. Remove pork and vegetables from the wok and keep warm.

Add the Chinese rice wine, pork or chicken stock, and sugar to the wok. Blend the cornstarch with water to make a smooth paste and stir into the sauce. Bring to a boil, stirring constantly until thickened and clear.

Return the meat and vegetables to the wok and cook for 1 to 2 minutes, until thoroughly heated through and well coated with sauce. Transfer to a warm serving dish and serve immediately.

Makes 4 servings

Tip: Use dry sherry instead of the Chinese rice wine if it is easier or more convenient to obtain.

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Sweet & Sour Pork

This is one of our favorite recipes, also great with chicken. This kids love this as chicken nuggets served without the sauce and vegetables.

2/3 cup Vegetable oil for deep frying

8 ounces pork tenderloin, cut into ½-inch cubes

1 onion, sliced

1 green bell pepper, seeded and sliced

8 ounces pineapple pieces, about 1-cup

1 small carrot, peeled and cut into thin strips

¼ cup canned bamboo shoots, drained, rinsed and halved

Rice or noodles to serve

Batter

1 cup all-purpose flour

1 Tablespoon cornstarch

1 ½ teaspoons baking powder

1 Tablespoon vegetable oil

¾ cup water

Sauce

2/3 cup light brown sugar

2 Tablespoons cornstarch

½ cup white wine vinegar

2 garlic cloves, crushed

4 Tablespoons tomato paste

6 Tablespoons pineapple juice

Directions

Batter

Sift flour into a mixing bowl; add the cornstarch and baking powder. Add the oil and stir in just enough water to make a thick, smooth batter (about ¾-cup).

Pour about 2/3 cup of vegetable oil into a wok and heat until almost smoking. Lower the heat slightly. Dip the cubes of pork into the batter, and cook in the hot oil, in batches, for 2 to 3 minutes or until the pork is cooked through. Remove from wok with a slotted spoon and keep warm.

Drain all but 1 Tablespoon of oil from the wok and return the wok to the heat. Add the onion, bell pepper, pineapple pieces, carrot, and bamboo shoots; stir-fry for 1 to 2 minutes. Remove from the wok with a slotted spoon and set aside.

Sauce

Mix all the sauce ingredients together until thoroughly combined and pour the mixture into a wok. Bring to a boil, stirring until thickened and clear. Cook for 1 minute, and then return the pork and vegetables to the wok. Cook for 1 to 2 minute more.

Serve with rice or noodles as a side.

Makes 4 servings

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Pork with Plums

1 pound pork tenderloin

1 Tablespoon cornstarch

2 Tablespoons light soy sauce

2 Tablespoons Chinese rice wine

4 teaspoons light brown sugar

Pinch ground cinnamon

5 teaspoons vegetable oil

2 garlic cloves, crushed

2 scallions, chopped

4 Tablespoons plum sauce

1 Tablespoon hoisin sauce

2/3 cup water

Dash chili sauce

Fried plum quarters and scallions, to garnish

Directions

Cut the pork tenderloin into thin slices. Mix together the cornstarch and soy sauce, Chinese rice wine vinegar, sugar and ground cinnamon.

Place the pork in a shallow dish and pour the cornstarch mixture over. Cover and marinate for at least 30 minutes. Carefully remove the pork from the dish, reserving the marinade.

In a preheated wok, heat oil. Add the pork; stir-fry for 3 to 4 minutes, until lightly golden brown. Stir in the garlic, scallions, plum sauce, hoisin sauce, water and chili sauce. Bring the sauce to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes, or until pork is cooked through and tender.

Stir in the reserved marinade and cook, stirring, for about 5 minutes. Transfer to a warm serving dish; garnish with fried plums and scallions. Serve immediately.

Makes 4 servings

Variation: Strips of boneless duck may be used instead of the pork, if desired.

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Deep-Fried Pork Fritters

1 pound pork tenderloin, cut into 1-inch cubes

2 Tablespoons peanut oil

Batter

1¾ cups all-purpose flour

2 teaspoons baking powder

1 egg, beaten

1 cup milk

Pinch of chili powder

Vegetable oil-for deep frying

Sauce

2 Tablespoons dark soy sauce

3 Tablespoons clear honey

1 Tablespoon wine vinegar

1 Tablespoon chopped chives

1 Tablespoons tomato paste

Chives to garnish

Directions

Cut the pork tenderloin into 1-inch cubes. In a preheated wok, heat the peanut oil; add the pork and stir-fry for 2 to 3 minutes, until sealed. Remove the pork with a slotted spoon; set aside.

Batter

Sift flour and baking powder into a bowl and make a well in the center. Gradually beat in the egg, milk and chili powder to make a thick batter.

Heat oil for deep-frying in a wok until almost smoking, reduce heat slightly. Toss the pork pieces in the batter to coat thoroughly. Add the pork to the wok and deep-fry for 2 to 3 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Sauce

Meanwhile, mix together the soy sauce, honey, wine vinegar, chives and tomato paste and spoon the dipping sauce into a small bowl.

Transfer the pork fritters to a serving dish, garnish with chives; serve with the sauce.

Makes 4 servings

Tip: Be careful when heating the oil for deep-frying. It must be heated so that it is almost smoking, then the heat must be reduced immediately. Place the pork in the oil carefully.

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Beef & Broccoli Stir-Fry

This is a combination of ingredients, so simple and quick to prepare. This is our favorite beef broccoli recipe, and is a must-try.

12 ounces lean steak, trimmed

2 garlic cloves, crushed

Dash chili oil (see tip below)

½- inch piece fresh ginger-root, grated

½ teaspoon Chinese five-spice powder

2 Tablespoons dark soy sauce

2 Tablespoons Vegetable oil

2 cups broccoli florets

1 Tablespoon light soy sauce

2/3 cup beef stock

2 teaspoons cornstarch

4 teaspoons water

Carrot strips, to garnish, if desired

Directions

Cut the steak into thin strips; place in a shallow glass dish. Combine garlic, chili oil, grated ginger, Chinese five-spice powder and soy sauce in a small bowl; pour the mixture over the beef, tossing to coat strips evenly. Marinate for 30 minutes

In preheated wok heat 1 Tablespoon oil. Add the broccoli and stir-fry over medium heat for 4 to 5 minutes. Remove from the wok with a slotted spoon; set aside.

Heat remaining vegetable oil in the wok. Add the steak strips; half at a time with the marinade, and stir-fry for about 2 to 3 minutes, until the steak is browned and sealed.

Return broccoli to the wok and stir in the soy sauce and stock. Blend cornstarch and water to form a smooth paste; stir into the wok. Bring to a boil, stirring until thickened and clear. Cook for 4 minutes.

Transfer the beef and broccoli stir-fry to a warm serving dish, arrange the carrot strips in a lattice pattern on top; serve immediately.

Makes 4 Servings

Tip: Marinade the steak for several hours for a fuller flavor. Cover and refrigerate marinade in the refrigerator if preparing in advance.

Tip: To make your own chili oil:

1 Tablespoon chili powder

½ cup corn oil

Cook chili powder and oil in a nonstick skillet over high heat for 1 minute, stirring constantly; remove from heat; let stand for 30 minutes.

Pour mixture through a fine-mesh strainer into a small bowl, discarding chili powder. Makes ½ cup

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Marinated Beef with Oyster Sauce

This dish is quick to cook, but benefits from a lengthy marinating, as this tenderizes and flavors the meat.

8 ounces lean steak, cut into 1-inch cubes

1 Tablespoon light soy sauce

1 teaspoon sesame oil

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon superfine sugar

2 teaspoons hoisin sauce

1 garlic clove, crushed

½ teaspoon cornstarch

Sauce

2 Tablespoons dark soy sauce

1 teaspoon superfine sugar

½ teaspoon cornstarch

3 Tablespoons oyster sauce

8 Tablespoons water

2 Tablespoons vegetable oil

3 garlic cloves, crushed

½-inch piece fresh ginger-root, grated

8 baby corncobs, halved lengthwise

½ green bell pepper, seeded and thinly sliced

¼ cup canned bamboo shoots, drained and rinsed

Green pepper slices to garnish

Rice or noodles

Directions

Place the steak cubes in a shallow dish. Combine the soy sauce, sesame oil, Chinese rice wine, sugar, hoisin sauce, garlic and cornstarch; pour over the steak turning to coat. Cover and marinate for at least 1 hour.

Sauce

Mix the soy sauce, sugar, cornstarch, oyster sauce, and water, set aside.

In a preheated wok, heat the vegetable oil. Add the steak with the marinade; stir-fry for 2 to 3 minutes, until sealed and lightly browned. Add garlic, ginger, baby corncobs, bell pepper and bamboo shoots. Stir in the oyster sauce mixture and bring to a boil.

Reduce the heat and cook for 2 to 3 minutes. Transfer to a warm serving dish, garnish with green bell pepper slices and serve immediately with rice or noodles as a side.

Makes 3 to 4 servings

Tip: For fuller flavor, marinate the beef in the refrigerator overnight.

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Spicy Beef

In this recipe beef is marinated in five-spice and chili marinade for a spicy flavor. Omit the chili sauce for a milder dish.

8 ounces fillet steak

Marinade

2 garlic cloves, crushed

1 teaspoon powdered star anise

1 Tablespoon dark soy sauce

2 Tablespoon vegetable oil

1 bunch scallions, halved lengthwise

Sauce

1 Tablespoon dark soy sauce

1 Tablespoon dry sherry

½ teaspoon chili sauce

2/3 cup water

2 teaspoons cornstarch

4 teaspoons water

Scallions to garnish

Directions

Cut steak into thin strips and place in a shallow dish.

Marinade

Mix together garlic, star anise, and dark soy sauce in a bowl; pour the mixture over the steak strips, turning to thoroughly coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight.

In a preheated wok, heat the oil. Reduce heat slightly add the halved scallions; stir-fry for 1 to 2 minutes. Remove from wok with a slotted spoon; set aside.

Add beef to the wok together with the marinade and stir-fry 3 to 4 minutes. Return the halved scallions; add the sauce ingredients: soy sauce, sherry, chili sauce, and 2/3 cup water.

Blend cornstarch and 4 teaspoons water to a paste and stir into the wok. Bring to a boil, stirring until sauce thickens and clears.

Transfer to a warm serving dish. Garnish with scallions, if desired; serve immediately.

Makes 2 to 3 servings

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Beef & Beans

1 pound fillet steak, cut into 1-inch pieces

Marinade

2 teaspoons cornstarch

2 Tablespoons dark soy sauce

2 teaspoons peanut oil

Sauce

2 tablespoons vegetable oil

3 garlic cloves, crushed

1 small onion, cut into 8 wedges

8 ounces thin green beans, halves

¼ cup unsalted cashews

¼ cup canned bamboo shoots, drained and rinsed

2 teaspoons dark soy sauce

2 teaspoons Chinese rice wine or dry sherry

½ cup beef stock

2 teaspoons cornstarch

4 teaspoons water

Salt and pepper

Directions

Marinade

Blend together cornstarch, soy sauce and peanut oil.

Place steak in a shallow glass bowl. Pour marinade over steak, turn to coat thoroughly. Cover and marinade in refrigerator for at least 30 minutes.

Sauce

In a preheated wok, heat the vegetable oil, lower heat slightly, add garlic, onion, beans, cashews, and bamboo shoots; stir-fry for 2 to 3  minutes.

Remove the steak from marinade, drain, add to the wok and stir-fry for 3 to 4 minutes.

In a bowl, mix the soy sauce, Chinese rice wine or sherry and beef stock.  Blend the cornstarch and water to make a smooth paste; add to soy sauce mixture, mixing to combine.

Stir the mixture into the wok and bring to a boil, stirring until thickened and clear. Reduce heat and simmer for 2 to 3 minutes. Season with salt and pepper to taste, and serve immediately.

Makes 4 servings

Tip: This recipe is also delicious with the addition of sugar snap peas instead of beans, if desired.

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Lamb with Mushrooms Sauce

12 ounces lean lamb, fillet or loin

2 Tablespoons vegetable oil

3 garlic cloves, crushed

1 leek, sliced

1 teaspoon cornstarch

4 Tablespoons light soy sauce

3 Tablespoons Chinese rice wine or dry sherry

3 Tablespoons water

½ teaspoon chili sauce

6 ounces large mushrooms, sliced

½ teaspoon sesame oil

Fresh red chili strips to garnish

Directions

Using a sharp knife, cut lamb into thin strips. In a preheated wok, heat vegetable oil. Add lamb strips, garlic and leek; stir-fry for about 2 to 3 minutes.

In a bowl, combine cornstarch, soy sauce, Chinese rice wine or dry sherry, water and chili sauce; mix until thoroughly combined; set aside.

Add the mushrooms to the wok; stir-fry for 1 minute. Stir in the sauce and cook for 2 to 3 minutes, or until the lamb is cooked through and tender. Sprinkle with sesame oil. Transfer to a warm serving dish. Garnish with red chili strips. Serve immediately.

Variation: The lamb can be replaced with lean steak or pork tenderloin in this classic recipe from Beijing. You could also use 2-3 scallions, 1 shallot or 1 small onion instead of the leek, if desired.

Tip: Use rehydrated dried mushrooms obtained from specialty shops or Chinese grocery stores for a really authentic flavor.

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Hot Lamb

This is quite a spicy dish, using two chilies in a rich sauce. Halve the number of chilies to reduce the heat or seed the chilies before using, if desired.

1 pound lean boneless lamb

2 Tablespoons hoisin sauce

1 Tablespoon dark soy sauce

1 garlic clove, crushed

2 teaspoons grated fresh ginger-root

2 Tablespoons vegetable oil

2 onions, sliced

1 fennel bulb, sliced

4 Tablespoons water

Sauce

1 large fresh red chili, cut into thin strips

2 Tablespoons rice wine vinegar

2 teaspoons light brown sugar

2 Tablespoons peanut oil

1 teaspoon sesame oil

Directions

Cut the lamb into 1-inch cubes and place in a shallow glass dish. In a bowl combine hoisin sauce, soy sauce, garlic and ginger; pour over the lamb, turning to coat well. Marinate in the refrigerator for 20 minutes.

In a preheated wok, heat vegetable oil. Add lamb and stir-fry for 1 to 2 minutes. Add onion and fennel to the wok; cook for 2 minutes or until just lightly brown Stir in water. Cover and cook for 2 to 3 minutes.

Sauce

Place the chili strips, rice wine vinegar, sugar, peanut oil and sesame oil in a saucepan and cook over low heat for 3 to 4 minutes, stirring to combine.

Transfer the lamb and onions to a warm serving dish, pour the sauces on top, toss lightly; serve immediately.

Makes 4 servings

Variation: Use beef, pork or duck instead of lamb. You can also vary the vegetables, using leeks or celery instead of onion and fennel.

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Sesame Lamb Stir-Fry

This is a very easy but delicious dish, lean pieces of lamb pieces are cooked in sugar and soy sauce, sprinkled with sesame seeds and served on a bed of leeks and carrot.

1 pound boneless lean lamb

2 Tablespoons peanut oil

1 carrot, peeled and cut into matchsticks

2 leeks, sliced

2 garlic cloves, crushed

1/3 cup lamb or vegetable stock

2 teaspoons light brown sugar

1 Tablespoon dark soy sauce

4 ½ teaspoons sesame seeds

Directions

Cut the lamb into thin strips; in a preheated wok, heat peanut oil. Add lamb; stir-fry for 2 to 3 minutes. Remove lamb from the wok with a slotted spoon. Set aside, reserving any oil.

Add carrot, leek and garlic to the wok and stir-fry for 1 to 2 minutes. Remove from the wok with a slotted spoon; set aside. Drain any remaining oil from the wok.

Place the stock, sugar, soy sauce and lamb in the wok. Cook on medium heat, stirring constantly to coat lamb, for 2 to 3 minute. Sprinkle the sesame seeds over the mixture, turning lamb to coat.

Spoon the leek mixture onto a warm serving dish and top with lamb. Serve immediately.

Makes 4 servings

Tip: Be careful not to burn the sugar in the wok when heating and coating the meat.

Variation: Substitute chicken strips or shrimp. The cooking time remains the same.

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Vegetables

Bean Curd Casserole

1 pound bean curd

2 Tablespoons peanut oil

8 scallions cut into sticks

2 celery stalks, sliced

4 ½ ounces broccoli florets (about 1-cup)

2 medium zucchini, sliced

2 garlic cloves, thinly sliced

1 pound fresh baby spinach

Rice to serve

Sauce

2 cups vegetable stock

2 Tablespoons light soy sauce

3 Tablespoons hoisin sauce

½ teaspoon chili powder

1 Tablespoon sesame oil

Directions

Cut the bean curd into 1-inch cubes. In a preheated wok, heat oil. Add the scallions, celery, broccoli, zucchini, garlic, spinach and bean curd; stir-fry for 3 to 4 minutes.

Sauce

Mix together the vegetable stock, soy sauce, hoisin sauce, chili powder and sesame oil in a heat resistant casserole dish; bring to a boil. Add the vegetables with bean curd, reduce heat; cove, and simmer for 10 minutes. Transfer to a warm serving dish and serve.

Makes 4 servings

Tip: You can alter the color and flavor of this dish by adding your favorite vegetables.

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Marinated Bean Sprouts & Vegetables

This dish is served cold as a salad or appetizer and is very easy to make. Makes a great summer starter.

1 pound bean sprouts

2 fresh chilies

1 red bell pepper, seeded and thinly sliced

1 green bell pepper, seeded and thinly sliced

¼ cup canned water chestnuts, drained and quartered

1 celery stalk, sliced

3 Tablespoons rice wine vinegar

2 Tablespoons light soy sauce

2 Tablespoons chopped chives

1 garlic clove, crushed

Pinch of Chinese curry powder

Directions

In a large bowl combine bean sprouts, chilies, bell peppers, water chestnuts and celery.

In a bowl combine the rice wine vinegar, soy sauce, chives, garlic and Chinese curry powder, mix well and pour the mixture over the prepared vegetables. Toss to combine.

Cover the salad and chill for at least 3 hours. Drain the vegetables thoroughly, transfer to a serving dish, and serve.

Makes 4 servings

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Honey-Fried Chinese Cabbage

1 pound Chinese cabbage

1 Tablespoon peanut oil

½-inch piece fresh ginger-root, grated

2 garlic cloves, crushed

1 fresh red chili, sliced

1 Tablespoon Chinese rice wine or dry sherry

4 ½ teaspoons soy sauce

1 Tablespoon clear honey

½ cup orange juice

1 Tablespoon sesame oil

2 teaspoons sesame seeds

Orange to garnish

Directions

Separate the Chinese cabbage leaves and shred finely, using a sharp knife. In a preheated wok, heat peanut oil. Add the ginger, garlic and chili; Stir-fry for about 30 seconds.

Add the shredded Chinese cabbage, Chinese rice wine or dry sherry, soy sauce, honey and orange juice to the wok. Reduce heat slightly and simmer for 5 minutes.

Add the sesame oil, sprinkle the sesame seeds on top, and stir to combine. Transfer to a warm serving dish, and garnish with orange slices, if desired.

Makes 4 servings

Variation: If Chinese cabbage is not available, use a western cabbage such as savoy.

Tip: Single-flower honey has a better more individual flavor than blended honey. Acacia honey is typically Chinese, but you could use clover, lemon blossom, lime flower or orange blossom.

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Green Stir Fry

Serve this stir-fir as part of a vegetarian meal or alternatively with roast meats.

2 Tablespoons peanut oil

2 garlic cloves

½ teaspoon ground star anise

1 teaspoon salt

12 ounces bok choy, shredded

8 ounces baby spinach

1 celery stalk, sliced

1 green bell pepper, seeded and sliced

¼ cup vegetable stock

1 ounce snow peas

1 teaspoon sesame oil

Directions

In a preheated wok, heat the peanut oil. Lower heat slightly. Add the crushed garlic and stir-fry for about 30 seconds. Stir in the star anise, salt, bok choy, spinach, celery and bell pepper; stir-fry for 3 to 4 minutes.

Add the stock, cover, and cook for 3 to 4 minutes. Remove lid; stir in snow peas and sesame oil. Mix thoroughly.

Transfer the stir-fry to a warm serving dish.

Makes 4 servings

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Crisp Fried Cabbage

2 pounds bok choy or collard greens

3 cups vegetable oil

¾ cup blanched almonds

1 teaspoon salt

1 Tablespoon light brown sugar

Pinch of ground cinnamon

Directions

Separate leaves from bok choy or collard greens and rinse well. Pat dry, using with paper towels. Shred the greens into thin strips, using a sharp knife.

In a preheated wok, heat vegetable oil until almost smoking. Reduce heat and add the greens. Cook for about 2 to 3 minutes or until greens begin to float in the oil and cabbage is crisp.

Remove greens with a slotted spoon and drain thoroughly on absorbent paper towels.

Add almonds to the oil in the wok and cook for 30 seconds. Carefully remove with a slotted spoon.

Mix salt, sugar and cinnamon together and sprinkle into the greens. Transfer to a warm serving dish and serve the “seaweed” immediately.

Makes 4 servings

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Spicy Mushrooms

A mixture of mushrooms makes a richly flavored dish. If Chinese dried mushrooms are available, add a small amount for texture.

2 tablespoons peanut oil

2 garlic cloves, crushed

3 scallions, chopped

10 ounces button mushrooms

2 large open-cap mushrooms, sliced

4 ½ ounces oyster mushrooms

1 teaspoon chili sauce

1 tablespoon soy sauce

1 Tablespoon hoisin sauce

1 Tablespoon rice wine vinegar

½ teaspoon Szechuan pepper

1 Tablespoon brown sugar

1 teaspoon sesame oil

Chopped parsley to garnish

Directions

In a preheated wok, heat peanut oil until almost smoking. Reduce heat slightly, add the garlic and scallions; stir-fry for 30 seconds.

Add all of the mushrooms, chili sauce, soy sauce, hoisin sauce, rice wine vinegar, pepper and sugar; stir-fry for 4 to 5 minutes or until the mushrooms are cooked.

Sprinkle the sesame oil on top. Transfer to a warm serving dish, add chopped parsley for garnish, and serve immediately.

Makes 4 servings

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Garlic Spinach

Spinach is quickly fried with garlic and lemon grass in a little soy sauce and ginger.

2 pounds fresh spinach

2 Tablespoons peanut oil

2 garlic cloves, crushed

1 teaspoon chopped lemon grass

Pinch of salt

1 tablespoon dark soy sauce

2 teaspoons brown sugar

Directions

Carefully remove the coarse stems from the spinach. Rinse the spinach leaves in cold water and drain them thoroughly, patting dry with paper towels.

In a preheated wok, heat oil until almost smoking. Reduce heat slightly, add the garlic and lemon grass; stir-fry for 30 seconds, Add spinach and salt; stir-fry for 2 to 3 minutes, or until the spinach has wilted.

Stir in the soy sauce and brown sugar and cook for 3 to 4 minutes. Transfer to a warm serving plate, serve immediately.

Makes 4 servings

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Green Bean Stir-Fry

These beans are cooked in a spicy, hot sauce for a tasty and very easy recipe.

1 pound thin green beans

2 fresh red chilies

2 Tablespoons peanut oil

½ teaspoon ground star anise

1 garlic clove, crushed

2 Tablespoons soy sauce

2 teaspoon clear honey

½ teaspoon sesame oil

Directions

Cut green beans in half, using a sharp knife. Slice the fresh chilies, seeding them first if you prefer a milder dish.  In a preheated wok, heat peanut oil, until almost smoking. Lower heats slightly, add the green beans; stir-fry for 1 minute. Add the sliced red chilies, star anise and garlic to the wok; stir-fry for 30 seconds.

Mix together the soy sauce, honey and sesame oil and stir in to the wok. Cook for 2 minutes, tossing the beans to coat. Transfer the beans to a warm serving dish and serve immediately.

Makes 4 servings

Tip: this dish makes a great accompaniment to fish or cook meats with a mild flavor.

Variation: This surprisingly delicious recipe can be made with Brussels sprouts instead of green beans.

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Rice & Noodles

Egg Fried Rice

2/3 cup long grain rice

3 eggs, beaten

2 Tablespoons vegetable oil

2 Garlic cloves, crushed

4 scallions, chopped

¼ cup peas (frozen peas are okay)

1 tablespoon light soy sauce

Salt

Shredded scallion to garnish

Directions

Cook the rice in a saucepan of lightly salted boiling water for 10 to 12 minutes, until almost cooked, but not soft. Drain well, rinse under cold water, and drain thoroughly.

Place beaten eggs in a saucepan or skillet and cook over a low heat, stirring gently until softly scrambled.

In a preheated wok, heat oil. Reduce heat slightly; add garlic, scallions and peas, sauté, stirring occasionally for 1 to 2 minutes.  Stir the rice into the wok, stirring to combine. Add eggs, soy sauce and salt to taste. Stir to combine the eggs thoroughly.

Transfer to a warm serving dish and serve garnished with shredded scallions, if desired.

Make 4 servings

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Fried Rice with Pork

This rice dish is a meal in itself, containing pieces of pork fried rice, peas, tomatoes and mushrooms.

2/3 cup long grain rice

2 Tablespoons peanut oil

1 large onion, cut into 8 wedges

8 ounces pork tenderloin, thinly sliced

2 open-cap mushrooms, sliced

2 garlic cloves, crushed

1 Tablespoon light soy sauce

1 teaspoon light brown sugar

2 tomatoes, peeled, seeded and chopped

12 cups cooked peas

2 eggs, beaten

Salt

Directions

Cook the rice in a saucepan of lightly salted boiling water for 10 to 12 minutes, until almost cooked, but not soft. Drain well, rinse under cold water, and drain thoroughly.

In a preheated wok, heat peanut oil. Add the onion and pork; stir-fry for 3 to 4 minutes, until just beginning to brown. Add the mushrooms and garlic; stir-fry for 1 minute. Add the soy sauce and sugar; stir-fry for 2 minutes. Stir in the rice, tomato and peas mixing well. Set aside.

Stir eggs into the wok and cook stirring for 2 to 3 minutes, until heated and set. Return rice and pork mixture to the wok and mix well. Salt to taste and transfer to a warm serving dish. Serve immediately.

Makes 4 servings

Tip: Rice can be cooked in advance and chilled or frozen, until needed.

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Vegetable Fried Rice

This dish can be served as a side dish accompanying a vegetarian meal for 4.

2/3 cup long-grain rice

3 tablespoons peanut oil

2 garlic cloves, crushed

½ teaspoon Chinese five-spice powder

1/3 cup green beans

1 green bell pepper, seeded and chopped

4 baby corn cobs, sliced

¼ cup canned bamboo shoots, drained, rinsed, chopped

3 tomatoes, peeled, seeded, chopped

½ cup cooked peas

1 teaspoon sesame oil

Salt

Directions

Cook the rice in a saucepan of lightly salted boiling water for 10 to 12 minutes, until almost cooked, but not soft. Drain well, rinse under cold water, and drain thoroughly.

In a preheated wok, heat peanut oil. Add garlic and Chinese five-spice powder; stir fry for 30 seconds. Add the green beans, bell pepper and corn cobs; stir-fry for 2 minutes. Stir in bamboo shoots, tomatoes, peas and rice and stir-fry for 1 to 2 minutes.

Sprinkle the vegetable fried rice with sesame oil. Transfer to a warm serving dish.

Makes 4 servings

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Green Chicken & Rice Casserole

This is a spicy casserole with rice, vegetables, and chili in a soy and ginger sauce; although called a casserole, the dish only calls for 30 minutes cooking time.

2/3 cup long grain rice

2 teaspoons salt

1 Tablespoon dry sherry

2 Tablespoons light soy sauce

2 teaspoons dark brown sugar

1 teaspoon sesame oil

2 pounds skinless, boneless chicken breasts

3 ¾ cups chicken broth

2 open-cap mushrooms, sliced

¼ cup water chestnuts canned drained, rinsed, and halved

3 ounces broccoli florets

1 yellow bell pepper, seeded and sliced

4 teaspoons grated fresh ginger-root

While chives to garnish

Directions

Cook the rice and 1 teaspoon salt in a saucepan of boiling water for 10 to 12 minutes, until almost cooked, but not soft. Drain well, rinse under cold water, and drain thoroughly.

In a large bowl, place the sherry, soy sauce, sugar, 1 teaspoon salt, and sesame oil and mix until well combined. Stir in the chicken, turning to coat. Marinate in the refrigerator for 30 minutes. In a preheated wok; bring the broth to a boil. Add chicken with the marinade, mushrooms, water chestnuts, broccoli, bell pepper and ginger. Stir in the rice, reduce heat, cover, and cook for 25 to 30 minutes, until chicken and vegetables are cooked through. Transfer to a serving dish. Garnish with chives.

Makes 4 servings

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Chicken Noodles

Rice noodle are available in large supermarkets or Chinese grocery stores. If unavailable, egg noodles may be used.

8 ounces rice noodles

2 Tablespoons peanut oil

8 ounces skinless, boneless chicken breasts, sliced

2 garlic cloves, crushed

1 teaspoon grated ginger

1 teaspoon curry powder

1 red bell pepper, seeded and thinly sliced

3 ounces snow peas, shredded

1 Tablespoon light soy sauce

2 teaspoons Chinese rice wine

2 Tablespoons chicken stock

1 teaspoon sesame oil

1 Tablespoon chopped fresh cilantro

Directions

Soak rice noodles for 4 minutes in warm water. Drain thoroughly; set aside.

In preheated wok, heat peanut oil. Add chicken; stir-fry for 2 to 3 minutes. Add garlic, ginger and curry powder and stir-fry for 30 seconds. Add bell pepper and snow peas; stir-fry for 2 to 3 minutes. Add the drained noodles. Mix in the soy sauce, Chinese rice wine and chicken stock and mix well, stirring occasionally for 1 minute.

Sprinkle the sesame oil and chopped cilantro over the noodles and vegetables. Transfer to a warm serving dish and serve immediately.

Makes 4 servings

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Chicken on Crispy Noodles

Blanched noodles are blanche fried in a wok until crisp and brown, and then topped with a shredded chicken sauce for a delightfully tasty dish.

8 ounces skinless, boneless chicken breasts, shredded

1 egg white

5 teaspoons cornstarch

8 ounces egg noodles

1 2/3 cups vegetable oil

2 ½ cups chicken stock

2 Tablespoons dry sherry

2 Tablespoons oyster sauce

1 Tablespoon light soy sauce

1 Tablespoon hoisin sauce

1 red bell pepper, seeded and very thinly sliced

2 Tablespoons water

3 scallions, chopped

Directions

Mix chicken, egg white and 2 teaspoons cornstarch in a bowl. Let stand for 30 minutes. Blanch the noodles in boiling water for 2 minutes; drain thoroughly.

In a preheated wok heat the vegetable oil. Add noodles, spreading them to cover the base of the wok. Cook over a low heat for about 5 minutes, until the noodles are browned on the underside. Flip the noodles over and brown the other side. Remove from wok when crisp and browned, place on a serving plate, and keep warm. Drain oil from the wok.

Add 1 ¼ cups of the chicken broth to the wok. Remove from the heat and add chicken, stirring well so that the chicken does not stick.  Return to the heat and cook for 2 minutes. Drain, discarding stock.

Wipe the wok with paper towels and return to the heat. Add the sherry, oyster sauce, soy sauce, hoisin sauce, red bell pepper and the remaining chicken stock and bring to a boil. Blend the remaining cornstarch with 2 Tablespoons water to form a paste and stir into the mixture.

Return the chicken to the wok and cook over low heat for 2 minutes. Place the chicken on top of the noodles and sprinkle with scallions. Serve immediately.

Makes 4 Servings

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Cellophane Noodles with Yellow Bean Sauce

Cellophane noodles or thread noodles are excellent reheated, unlike other noodles which must be served as soon as they are ready, and don’t do as well for leftovers.

6 ounces cellophane noodles

1 Tablespoon peanut oil

1 leek, sliced

2 garlic cloves, crushed

1 pound ground chicken

1 cup chicken stock

1 teaspoon chili sauce

2 Tablespoons yellow bean sauce

4 Tablespoons light soy sauce

1 teaspoon sesame oil

Chopped chive, to garnish

Directions

Soak noodles in boiling water for 15 minutes. Drain noodles thoroughly and cut into short lengths with a pair of kitchen scissors. Set aside.

In a preheated wok, heat peanut oil. Add leek and garlic; stir-fry for 30 seconds. Add the chicken and stir-fry for 4 to 5 minutes or until chicken is cooked through. Add the chicken stock, chili sauce, yellow bean sauce, and soy sauce and cook for 3 to 4 minutes. Add the drained noodles and sesame oil; cook, tossing to mix well for 4 to 5 minutes.

Spoon cellophane noodles and yellow bean sauce into a warm serving bowl, sprinkle with chopped chives to garnish; serve immediately.

Makes 4 servings

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Noodles with Shrimp

8 ounces thin egg noodles

2 Tablespoons peanut oil

1 garlic clove, crushed

½ teaspoon ground star anise

1 bunch scallions cut into 2-inch pieces

24 raw jumbo shrimp, peeled with tail intact

2 Tablespoons light soy sauce

2 teaspoon lime juice

Lime wedges to garnish

Directions

Blanch noodles in a saucepan of boiling water for about 2 minutes. Drain well, rinse under cold water, and drain thoroughly.

In a preheated wok, heat peanut oil until almost smoking. Reduce heat slightly, add garlic and star anise; stir- fry for about 30 seconds. Add the scallions and shrimp and stir-fry for 2 to 3 minutes. Stir in soy sauce, lime juice and noodles and mix well. Cook for 1 minute until warmed through. Spoon into a warm serving dish, garnish with lime wedges; serve immediately

Makes 4 servings

Variation: This dish is just as tasty with smaller cooked shrimp.

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Conclusion

Thank you for purchasing Delicious Chinese Cuisine. I hope you have enjoyed making and eating these dishes, and have found some new family favorites. I have a few other cookbooks that may interest you as well, so please check them out. Thank you for sharing your kitchen with my recipes.

Flat Breads and Pizza

http://www.amazon.com/dp/B00BJRCHQ8

The Art of Perfect Bread Baking

http://www.amazon.com/dp/B009CGA5BM

Country Baking Quick Breads and Muffins

http://www.amazon.com/dp/B009HJYARO

Country Baking Breads and Desserts

http://www.amazon.com/dp/B009QE6JE2

Country Crock Slow Cooker Recipes

http://www.amazon.com/dp/B0096C5J4U

Delicious Cookies and Bars

http://www.amazon.com/dp/B00AWYHVBA

Baking Texas Pies-Sweet & Savory

http://www.amazon.com/dp/B008ZTHLXC

Incredibly Easy Chinese

http://www.amazon.com/dp/B008Q00FXS

Delicious Soup Recipes

http://www.amazon.com/dp/B007WI1WFU

Holiday Candies and Cakes

http://www.amazon.com/dp/B008Y9LFZI

Breakfast and Brunch Recipes

http://www.amazon.com/dp/ B007WTU09S

Delicious Barbecue and Grilling

http://www.amazon.com/dp/ B008550FKC

Father’s Day Cook-Out Recipes

http://www.amazon.com/dp/B008915AQQ

Labor Day Recipes

http://www.amazon.com/dp/B008WV8V2I

Quick and Easy Stir-Fry and Asian Salads

http://www.amazon.com/dp/ B008CBFHD4

Delicious Pasta Recipes

http://www.amazon.com/dp/B007UM5V32)

My Mini Pasta Book

http://www.amazon.com/dp/B007U904EQ

Quick and Easy Chicken Recipes

http://www.amazon.com/dp/B008MEI4HM

Delicious Special Dinners

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Quick and Easy 20 Minute Meals

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Photovoltaic Solar Power System

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Delicious Summer Desserts

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Delicious Summer Salads

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Cupcake-Cookies and Brownies

http://www.amazon.com/dp/B0092JXWW8

Coffee-Pound Cakes and Dessert Cakes

http://www.amazon.com/dp/B00AWYHVBA

Healthy Eating For Healthy Lifestyles

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Chicken Breast Recipes

http://www.amazon.com/dp/B00ASF68VM

Sizzling Mexican Cuisine

http://www.amazon.com/dp/B008TFTTE6

Traditional New Year’s Recipes

http://www.amazon.com/dp/B00ALM5CI2

Party and Game Day Super Snacks

http://www.amazon.com/dp/B009QE6JE2

Thanksgiving and Christmas Recipes

http://www.amazon.com/dp/B00A2BGEGQ

Country Crock Soups & Stews

http://www.amazon.com/dp/B00B4MD9OW

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Table of Contents

Introduction

Soups and Starters

Clear Chicken and Egg Soup

Curried Chicken and Corn Soup

Hot and Sour Soup

Peking Duck Soup

Beef & Vegetable Noodle Soup

Lamb and Rice Soup

Fish Soup with Wontons

Crab & Ginger Soup

Shrimp Dumpling Soup

Chinese Cabbage Soup

Spring Rolls

Pork Dim Sum

Crispy Crab Wontons

Pot Sticker Dumplings

Pancake Rolls

Sesame Shrimp Toasts

Sweet & Sour Fried Shrimp

Shrimp Rice Paper Packets

Crab Ravioli

Spareribs

Honey Chicken Wings

Steamed Duck Buns

Spinach Meatballs

Steamed Cabbage Rolls

Chinese Omelet

Main Courses

Steamed Fish with Black Bean Sauce

Steamed Snapper with Fruit & Ginger Stuffing

Trout with Pineapple

Szechuan White Fish

Crispy Fish

Fried Shrimp with Cashews

Shrimp Fu Yong

Cantonese Shrimp

Chili Chicken

Lemon Chicken

Braised Chicken

Chicken with Cashews & Vegetables

Chicken Chop Suey

Crispy Chicken

Spicy Peanut Chicken

Peking Duck

Duck in Spicy Sauce

Honey-Glazed Duck

Duck with Mangoes

Pork Fry with Vegetables

Sweet & Sour Pork

Pork with Plums

Deep-Fried Pork Fritters

Beef & Broccoli Stir-Fry

Marinated Beef with Oyster Sauce

Spicy Beef

Beef & Beans

Lamb with Mushrooms Sauce

Hot Lamb

Sesame Lamb Stir-Fry

Vegetables

Bean Curd Casserole

Marinated Bean Sprouts & Vegetables

Honey-Fried Chinese Cabbage

Green Stir Fry

Crisp Fried Cabbage

Spicy Mushrooms

Garlic Spinach

Green Bean Stir-Fry

Rice & Noodles

Egg Fried Rice

Fried Rice with Pork

Vegetable Fried Rice

Green Chicken & Rice Casserole

Chicken Noodles

Chicken on Crispy Noodles

Cellophane Noodles with Yellow Bean Sauce

Noodles with Shrimp

Conclusion