Top 10 List For Great Tasting Chinese Foods

Learning how to cook the Chinese way will definitely increase anyone’s cooking horizons, especially when enjoying cooking within a period of short time, using simple and freshl elements are what Chinese cuisine is all about.

Here are among the ten most favored recipes in Chinese cuisine around the globe, they’re certain must-have in your recipe collection.

Fried-Rice: Is just one recipe that’s admired within Chinese menus, fried-rice is ultimately a Chinese food, its flexibility would be an asset into your recipe collection, since you may take advantage of extra rice (leftover) and any extra ingredients (leftover) to create this dish.

Certainly you may use any fresh ingredient but it comes highly suggested to utilize any rice that’s kept inside your fridge for about one night to achieve optimum results.

The ingredients needed to create fried-rice includes eggs, spring-onions, diced pieces using any meat whether its pork, prawns, beef, hams or chicken, and some vegetables including corn, fresh bean-sprout, celery, carrots and peas. A lot of different kinds of fried-rice are popular including Fukien fried-rice and Yang-Chow.

Kung-Pao Chicken: A Chinese recipe that originates in Szechuan province of China. This dish is considered a special delicacy. Its recipe includes a tasty dish containing pre marinated chicken that’s diced and some quick stir fried unsalted peanuts that were pre-roasted, some red-bell peppers, chili-peppers, sherry perhaps wine(rice wine) , hoisin-sauce, sesame oils, and oyster sauce.

You may alternately use some beef, pork, scallops and shrimp to replace the ingredient of chicken.

Mushu Pork: A recipe that originates from China’s northern part & is usually a crowd favorite. Ingredients needed in creating this recipe include green cabbages, wood ears, carrots, mushroom, fresh bean-sprouts, eggs that were scrambled and day lily buds. Bell-peppers, snow-pea pods, onion, celery, Shiitake mushroom and some bok-choy are commonly used.

Vegetables usually are then being cut to thin and long strips prepared prior to them being cooked, not including the fresh bean sprout & day lily buds. The fried mushu-pork is individually wrapped inside mushu pancakes that’s brushed using some hoisin sauce once done it’s eaten using your hands. Mushu pancakes usually are very thin wrappings made using some flour that’s available within local supermarkets then it’s steamed prior to eating them.

General Tso’s Chicken: A recipe originating in Hunan cooking that usually tastes a bit sweet & spicy, truly a crowd favorite among Chinese specialty restaurants within America and Canada wherein it’s usually named as ‘chef’s choice’.

General Tso’s Chicken recipe may be called as battered-chicken that’s deeply fried while it was marinated using garlic, ginger, vinegar, soy or fish sauce, sesame oils, sherry or wine that’s Shaoxing, hot chili-peppers and scallions.

Spring Roll: Another great appetizer and snack. They look a lot like egg-rolls. They have lesser filling compared to egg-rolls, it’s also smaller and thinner in their size. When making spring-roll, mince the meat, & cut thinly into strips together with some vegetables that were rolled then sealed inside a rice-paper in circular form.

Then it’s deeply fried until it shows golden-brown color and crispy. Offer this dish, which is usually a crowd favorite, extremely hot.

Chinese Dumpling: An extra great addition into your home prepared meals, it may be created quickly and simply by just a few ingredients. All ingredients should be minced very finely. Each dumpling is then steamed into equal amounts of time.

Beef with Broccoli: Making the tasty excellently made sauce serves a secret into creating a perfect dish like this, use oyster-sauce; light soy or fish sauce, thickened soy or fish sauce then blended cornstarch mixture. Marinade meat first using rice wine vinegar, sugar, cornstarch mixture & soy or fish sauce.

Sweet & Sour Pork: A fabulous savory sweet crowd pleaser dish within the Cantonese area. It’s a remarkable dish created beforehand especially when you’re planning to have guests that will surely be surprised seeing your excellent cooking techniques.

The secret into making this dish taste great includes how its sauce is being made, it should contain sugar, white-vinegar, ketchup, and some soy or fish sauce. The other components include pineapple, pork, onion and bell-peppers cut to bite-size portions.

Chow Mien: Found in American-Chinese cuisine, this dish is stir-fried noodles that have some meat varying from shrimp, pork, beef as well as chicken. Other vegetables like cabbages are also welcome additions to this dish.

Chop Suey: This dish means mixed pieces made with a lot of extra leftover vegetable and meats that were quickly stirred within a thickened sauce with some starch.

It’s an awesome dish that incorporates yesterday’s pork-roast or chicken, and any type of meat varying from fish, pork, chicken, beef & shrimp and different vegetable kinds may it be coming from fresh bean sprout, cabbage & celery. It’s usually eaten together with hot rice.

10 Steps To Stir Fry

I enjoy stir fried dishes, since its very simple, you just need to learn the basics, its easy, its quick and you simply combine ingredients that leads to different kinds of stimulating meals. Join me as we learn the ten simple steps in Chinese Stir-Frying.

1. 1 Meat plus 1 Veggie. Usually the stir fry serves as your major dish that means creating one balanced meal in itself. So go and have broccoli together with some slices of pork which is a classic example, or perhaps some string beans with chicken, or some zucchinis with some fillet of fish. Be adventurous and explore your cooking with various combinations since it contributes to this whole process of fun cooking.

2. Always keep your Dishes Simple. It may be tempting if you’d add different kinds of various ingredients, but more does not always signify better since it may result to creating flavors that are contradicting. The ingredients aside from your vegetable & your meat must be cautiously used, and simply to develop the textures and color of your major ingredients.

Meticulously ensure that the flavors should not be too overpowering. Some example ingredients with this kind of characteristic include some mushrooms and carrots.

3. Just the right amount of Ginger. Ginger makes each dish typically Chinese, but always remember that this spice shouldn’t comprise your major ingredients. But instead gingers used for removing the distinct smell or taste in your meat, perhaps simply neutralizing the balance of some foods particularly enhancing the food’s yin factor.

4. Use Intensely Hot Woks. Classic stir fry cuisines uses the chi of their Woks, which essentially suggests that each food has to be cooked with the quickest possible time utilizing the heated wok possible, locking in its flavor, its nutrients and its freshness.

5. Sauteing the Garlic or putting Ginger + Spring Onions. Chinese termed this whole process as ‘burst’ meaning it uses intensely heated oil and releasing its spicy essences. You may choose from spring onion or garlic with some ginger allowing your food a distinctly unique flavor. I generally use some garlic, and I enjoy throwing shallots into my dish to bring out that delicately sweet flavoring.

6. 1 Main Ingredient at one time, since they have different cooking periods. I put meat into the ‘wok’ first since it consumes a longer period of cooking, then allow some time that its innate meaty juices would leak from itself so that the other vegetables may absorb it.

7. The magic of Quick-Hands. When obtaining the wonders of cooking using Wok, you need to be very quick. Stir frying should not take five minutes or more.

8. Scoop the Vegetables before they are Completely Cooked. Remove your vegetables off your wok once you’d see that it’s about to be cooked, since the heat inside your food will continuously allowed for more cooking. You’ll be surely surprised that your vegetables will attain that beautiful green colored vegetables locking in it the vitamins and minerals even if the whole cooking process is over.

9. Stir Frying means Saucy dishes. Add some water either with or no seasoning & momentarily cover your ‘wok’ with some lid to allow them to be partially cooked. When your dish seems to appear a bit watery, then stir some prepared mix of gravy which includes 2 tablespoons of water and about two to three teaspoons of corn-starch just enough to make your sauce thickened. It will taste superbly.

10. ‘Wok’ it Out! Practice usually means perfecting your technique, so do not be afraid to explore your cooking talents by getting started in cooking some meat & some vegetables and you’re on your way of your stir frying adventure. You surely will do great!

Tip: make sure that your mix for gravy is prepared in water that isn’t warm since hot-water may precook your corn-starch making it very lumpy & very unstable

How To Keep Chinese Foods Low-Cal

Real Chinese dishes are usually rich with vegetable ingredients and are cooked containing minimal or probably does not include oil at all, because of this factor this may be included as a component of some low-calorie regimen.

But, food served in Western Chinese restaurants aren’t exactly anything compared to the classical way of how Chinese dishes were made, now they have their own westernized version like the American Chinese restaurants and Canadian Chinese restaurants that have a tendency of using lots of fats & full of calories in their prepared dishes, making their menu not necessarily a healthier choice when you’re leaning towards maintaining a very disciplined low-calorie regimen compared to traditional (classical) Chinese cuisines.

Here are some guidelines whenever you’re inside your most favored Chinese restaurant, helping you eating right and very healthy too:

1) Upon choosing appetizers, avoid dishes like spareribs and egg roll, instead choose dishes like wonton soup or perhaps some egg drops. Any broth based soup will definitely align with your personal low-calorie regimen.

2) Some other major Chinese dishes includes chop-suey, Chicken and broccoli, Teriyaki-Chicken Skewers, Steamed Spring-Roll, Moo-Goo-Gai Pan, Shrimp Chow-Mein

3) Dishes served containing boiled or steamed shrimp or chicken, any vegetables that were steamed is an excellent choice of food.

4) Avoid ordering dishes made of thick and sweet sauces. Avoid dishes prepared with flour, like floured or battered dishes after which the foods are deep fried. A Chinese delicacy containing vegetables & lesser oil’s an excellent choice. Rather than the deep fried dishes, you may choose the stir fried dishes, perhaps the broiled or roasted dishes.

5) Yang Chow (fried rice) may be the favored and popular choice among Chinese rice preferences, but keep in mind to strictly avoid this when you’re really sticking with your low-cal regimen. Yang Chow (fried rice) especially those made containing eggs are so full of cholesterol & fats that simply spells out NO when sticking to your personal low-calorie regimen.

When really wanting to consume rice, choose rice that’s brown since they are the healthier choice compared to Yang Chow (fried rice).

6) Before ordering any dishes described as crispy or battered in the menu, think again when ordering these dishes since they contain lots of cholesterol & fatty ingredients. Also be careful with dishes containing noodles (chow mien) and some marinade.

7) Furthermore there are some not so good choices including Kung-Pao chicken, really crispy ducks, foods loaded with solid sauces including dumplings, lo-mien and Hoi-sin.

Chinese cuisines presents a variety of healthy options that may be included as a component of your healthy regimen, it’s strongly suggested that you think of creating a list of food you will be eating during your next visit to your most favored Chinese restaurant so you’ll already know what to order.

Chinese Vegetarian Recipe

“Chop suey” at times may seem dull because it contains just vegetables but try this one of a kind “chop suey” recipe and you’ll feel like you’re dining with the emperors during a festival on a great summer day. This recipe serves up to 4 persons.

This dish doesn’t necessarily need to be boring because all it has are vegetables because this recipe will surely be a super hit with adults and even with your kids because this is really delicious.

1 lb of beans (string); sliced OR
5 ozs of beans (french ones); drained & thawed
1 pc celery stalk; diagonally sliced
1 stalk of broccoli; peels off & diagonally sliced
1 c of cabbage; diced
4 pcs of mushrooms (dried); pre-soak & slice
1 big onion
4 pcs of mushrooms (fresh, big)
8 cuts of water chestnuts (canned/fresh)
1/2 lb of asparagus tips (fresh) OR
5 ozs of asparagus tips (frozen); drain & thaw
1 garlic clove
1 tsp of salt
1/2 tsp of sugar
1/4 tsp of MSG
Black pepper
2.5 tbsps of oil (from peanuts)
1 big tomato; peels off
1/2 lb of bean sprouts (fresh)

Slice your cabbages, celery stalks, string beans, broccoli stalks, mushrooms that were soaked in water just as instructed then put them aside. Then slice up some mushrooms this time the fresh ones, onions, then some water chestnuts, and cut the tips of asparagus in identical straight cuts. Pound your clove of garlic. Combine salt, your MSG (monosodium glutamate), pepper and sugar.

Then heat up your oil; throw in your garlic then cook and stop only when you see your garlic sizzling then remove from heat. Add in your tomatoes then squeeze its content free from their natural juices using your spoon. Next, add in the stalks of broccoli that were sliced, celeries, string beans, cabbagse, onions, mushrooms (dried) then stir fry.

Once done place into your skillet your mushrooms (fresh), the tips of asparagus, water chestnuts while continuing the stir fry process for about two minutes or less. Serve the dish while it’s still hot. Make this chop suey even more sumptuously with some leftover beef, pork, or chicken stirred and slivered just right before the food is being served.

Make sure that you do a quick stir-fry for your vegetables because you want them crispy and not wilted so that your dish will come out a winner. Vegetables need no long cooking time because they’re don’t take long at all. Stir-fry is one of the best ways to cook your vegetables.

Better too if you have a “wok” for cooking because this is the most ideal cooking utensil for the chop suey

Learn About Yin & Yang Balancing Act In Chinese Cuisine

Yin & Yang are the essential principles of China’s core philosophy and it applies in cooking too. In their medicine it is believed that the food may be separated into 4 Chis (its flow of energy): Warm, hot, cold and cool; then there’s yang, then mild-yin and finally yin.

Generally speaking yang develops the circulation in your blood & warms them up, & of course extra eating of yang foods especially eaten when the season’s different will promote continuous thirst, constipation, sweating when its night time and hot-flashes.

While yin foods satiate your thirst, it cleanses the systems & allows us to feel cooled, if it also eaten at wrong times it might also lead to lowering the metabolism & weakening the bodies.

Particularly in olden Chinese times, women who are pregnant are not advised in eating the yin foods category like crabs and watermelon since it heightens the chances of getting a miscarriage. Here are a few yin & yang food:

Beans and Grains

Mild-Yang (food that is warm): sorghum, sago, barley, black-rice, glutinous rice
Mild-Yin (food that is cool): oat, millet, buckwheat, green-beans, barley, wheat
Middle category: broad bean, lentil, mung bean sprout, kidney bean, sweet-peas, long string beans, rice-beans, soy-beans, sesame, sweet potatoes, corn, rice

Dairy and Meat Products

Mild-Yang (food that is warm): goat’s milk, mussels, lobster, shrimp, chicken, lamb, beef
Mild-Yin (food that is cool): abalone and duck
Yin: food that’s raw, escargots, squid, octopus, clam, crabs, duck’s eggs
Middle category: yogurt, cow’s milk, fish, scallop, pork, whites from eggs, and chicken’s eggs

Nuts and Fruits

Mild-Yang (food that is warm): mango, cherry, chestnut, walnut, pine-nut, papaya, lemon, long yans, lychee, dates, almond, peach
Mild-Yin (food that is cool): pipa, strawberry, orange, pear, apple
Yin: sweet melons, watermelon, kiwi, starfruit, banana, pomelo, persimmon
Middle category: hazelnut, peanut, coconut’s milk, pumpkin’s seeds, sunflower’s seeds, olive, grapes, pineapple, plum

Vegetables

Mild-Yang (food that is warm): pumpkin, onion, spring onions, parsley or coriander, leeks, garlic
Yang (food that is hot): pepper
Mild-Yin (food that is cool): needle mushrooms, mushroom, cucumber, winter-melon, lotus roots, gluten, tofu (includes soy-milk), cauliflower, artichoke, asparagus, spinach, choy shums, egg plants, celery, tomato
Yin: water chesnuts, bitter melons, straw mushrooms, seaweed, bamboo shoot, watercress, water spinaches, arrowhead, bok choy(Chinese cabbage)
Middle category: black-fungus & turnip (considered the mildest part of yin) taro, potato

Other Ingredients and Food

Mild-Yang (food that is warm): ginseng, sugar (red), caffeinated beverages like black-tea & coffee, alcohol, star-anise, cumin, wild peppers, nutmeg, cayenne, horse radish, thyme, turmeric, sage, rosemary, dill, clove, spices like young gingers
Yang (food that is hot): cinnamon
Mild-Yin (food that is cool): mint, chrysanthemum teas, beer, honey, green teas
Yin: salt, soy-bean paste, soy-sauce

This is Beneficial.

Based on Chinese beliefs, each one is innately born with yang, yin or anywhere found within the middle. Like when craving for too much spicy food you must have the yin body, or when you enjoy watermelon any time of the year, most likely you’re a yang.

The body’s current state of health indicates the yin-yang balance inside the body. Like always having feet and hands that are usually cold you’re a yin, or when you easily get soared throat and gets too temperamental you’re most probably a yang. Graphic and seasonal variations determine your preference of yin and yang foods.

Our Advice

During cooking food of the yin category usually the veggies add a general amount of ingredients with yang characteristics like coriander, ginger, spring onions, and garlic.
Eat foods that are in season: Allow nature to be our guide
Balanced diet: Allow yourself in eating different types of foods; surely the yin & yang definitely helps balance them out.

Make Delicious Kung Pao Chicken

I may be Korean & mostly the articles I write are usually foods in Korea. But I wanted to share this one favorite non Korean recipe I had in mind the – Kung-Pao chicken. It’s a chicken recipe from China that combines various kinds of ingredients and vegetables that makes for a really consistent and delicious Asian flavor.

Here’s how you create Kung-Pao chicken.

Its ingredients includes: 1 pound chicken filet (breast part), wine (white), soy-sauce, oil(sesame), hot chili-paste, sugar (brown), onions (green), pineapples, peanuts, water-chestnuts and carrots.

To begin, prepare the mentioned ingredients. What’s great with this recipe is the fact you may chop all of your above-mentioned ingredients into any size you may want. Go for bite-sized pieces because they’re easier for you to munch on and so much easier if all your ingredients are cut in the exact same sizes because it’ll make for faster cooking time and even cooking also.

Then we’ll be making its marinade, add some wine (white), soy-sauce, oil (sesame), water & cornstarch then simply mix everything together. Once you see that the mixture’s completely blended, put in your chicken-filets then toss the chicken-filets until you see that it’s coated evenly. Allow the chicken-filet to absorb its marinade in approximately 30 minutes.

Next create the Kung-Pao chicken sauce, combine all the ingredients for your marinade, together with chili-paste, sugar and vinegar. Also add in your vegetables that were chopped, pineapples and some peanuts. Then you would need either your fry-pan for frying or your wok, on medium low heat, cook your Kung-Pao chicken sauce till it thickens up.

Aside from making your sauce, simply take out your chicken from the mariande then cook them in your fry-pan or maybe a wok until your meat turns white. If the chicken-filets almost looks done, then add in your sauce to your chicken then fry them altogether. Once done, you’ll be getting this aromatic Kung-Pao chicken that everybody will surely enjoy.

There’s many ways in making Kung-Pao chicken & you may decide what tastes the most excellent. This is just one method that you can try to follow. The key here is to always use fresh ingredients. Fresh ingredients are going to be great for a yummier Kung Pao dish.

Kung Pao is really made with chicken and no other meat but if you’re feeling a bit adventurous then you can go ahead and try using turkey meat instead of chicken meat. Just also use the breast part of your turkey.

This is a great Chinese dish that incorporates so many flavors that they’ll leave you wanting more.

Quick & Easy Chinese Recipes For Pork

Pork has been known to be “the other kind of white meat” plus these low fat pork cuts are great for a healthier diet regimen. We give you some old fashioned recipes for pork meat that’s just absolutely easy, healthy and affordable when serving them.

We only need minimal ingredients as well as minimal time. The Pork Barbecued steaks can also be a delicious method of serving affordable cuts of meat then when its grilled it helps eliminating fat too.

FAST COOKING STIR FRIED PORK

The recipe was found from a give away card in long ago in some groceries

1 lb of pork; thinly sliced
3 tbsps of soy sauce
2 tbsps of oil
1/2 c of carrots; sliced thin (julienne cut)
1 c of celery; chopped
1/2 lb of bean sprouts
1 c of onions; chopped

Brown the pork into your oil. Then add some soy or fish sauce, onions and celery. Stir-fry for about three minutes. Then add your bean-sprouts then stir-fry them again for another two minutes. Then serve your dish while it’s still hot.

PORK BARBECUED STEAKS

The recipe was found in this really old flyer ( found in the Nat’l Pork Producers Council)

4 pcs steaks (pork blade cuts); sliced to 1-1 1/4-inch in thickness
1/2 c of BBQ sauce (bottled); choose your own
1/3 c of honey
1/2 tsp of prepared mustard
1 tbsp of Worcestershire
1 tsp of garlic salt

Pound meat with the use of these meat mallets that will really tenderize your meat well. For the sauce, using a little bowl blend the mustard, salt, Worcestershire, honey and BBQ sauce – any brand of sauce. Then mix everything really well together.

Place the steaks onto your hot grill just about 4 inches right above your slow burning coals. Cook every side for about twenty minutes. Brush your meat with the sauce made and cook continuously for the next ten or twenty minutes, occasionally turning & brushing them with your sauce. Serves 4 persons.

Note: Today’s kitchen is so modernized that a lot of people usually have grills made for the indoor grilling. Simply adjust the instructions for cooking when using your modern grill.
These recipes are really great and stir-frying up your pork is a very Chinese way of cooking that will surely taste really great and be healthier in the long run too.

Stir frying is really a very healthy alternative to those deep fried dishes or those that incorporate lots of fats. Have fun with your wok.

Perfect The Art Of Stir-Frying

Chinese techniques in cooking possess a brilliant way of perfecting dishes which is usually shown in their very own version of chow, which means “high heat, shallow fat, continually stirring, quick frying of cut up materials using dry and wet seasonings.”

They want to obtain two pleasing results: first nothing is over cooked; second no food should be ensuring that no important nutrients would be wasted during its cooking process, and locking the natural flavors of the ingredients in.

The closest description of chow in the Western way of method in cooking would be sauteing and it’s only recently that we’ve started this method on vegetables too. But you’d get used to it and you’d say that it’s absolutely amazing and so easy to perform; you may consider ranking this kind of cooking as the first in your choices.

The core of stir fry cooking’s embedded in its chopping principle, when vegetables are cut uniformly this would mean faster cooking & they’re ensured to be cooked with the very same amount of time.

Since there are a lot of ingredients and each ingredients differ with the amount of time it should be cook, logic dictates that those necessitating a longer amount of cooking should go first into your pan and those that need a lesser amount of time would go last.

Quick-cooking and tenderness are chow’s main objectives, it is important to purchase the most tender and youngest vegetables. When adding your meat, prefer to use the kinds of cut that has no tendons like those of fillets, even those poultry breast should do. Then cut your meat through their grain, not opposing it.

When running into those really hard vegetables, like overgrown matured string beans or that very old broccoli, initially place them in water that is boiling or some stock of chicken perhaps for about a minute just enough for your vegetables to obtain a degree of tenderness, when they’re chopped.

Probably the finest way should be simply not to purchase those tough and old vegetables. Chinese cooks are just like French homemakers they’re the experts in shopping.

Even when tender, various vegetables usually require special cooking period. Snow peas, tips of asparagus, bamboo shoots, cabbages, onion, celery, young string-beans, leafy green vegetables like lettuce and spinach & some green peppers are considered to be cooked really quickly approximately 3 mins. minimum to 8 mins. maximum.

Celery, carrots, cauliflower, cabbage, Brussels sprouts, turnips, and broccoli requires a longer period of time in cooking approximately 12 mins. as the minimum and 13 mins. maximum.

Vegetables that were frozen, needs to be blanched prior to cooking them, and this shouldn’t take too long. Make sure to thaw each first then drain them off to avoid that much moisture. Also train those eyes in telling if your vegetables are done so you won’t always depend on your kitchen timer.

The primary objective is never over cooking your vegetables; Americans have the tendency of cooking their vegetables with some extra amount of time. Your vegetables or your meat’s appearance will also change and show you that they’re done so you would have to remove them from heat; maybe perhaps having the need to put some cover on your dish just to complete its cooking process.

Eventually you’d develop a wide range of awareness and soon become an expert when adjusting your time in prioritizing your day to day activities and creating that superior quality found in your foodstuffs. This method also uses minimal amount of oil, approximately about one tablespoon or perhaps a maximum of two tablespoons.

Its primary purpose is just to ensure that no food would stick onto your pan, then you will also be quickly and constantly stirring your dish, which isn’t the exact same with the American style of frying that usually doesn’t involve much movement. Its innate juices caused from heating them will simply lubricate the whole cooking process. When their juices still doesn’t appear aid them with some spoonfuls of water, maybe perhaps chicken broth.

Chinese usually use peanut oils however, some vegetable oil, not those from solidified fat is always acceptable. Keep in mind that both oil & pan should be extremely. When your pan isn’t so hot, vegetables tend to become pulpy and soft.
When vegetables are tender no need in covering your pan. The tougher vegetables may require cover for its added heat boost for maybe a minute or maybe two to stick to that no over cooking rule.

What Culinary Delights To Expect On Chinese New Year

When celebrating the traditional and customary Chinese New-Year, food illustrates a very important role in this festivity. Food serves as a vital role within the celebration. Chinese New-Year’s considered to be a very special Chinese holiday, a very significant Chinese holiday.

At times referred to as ‘Spring Festival’, or the ‘Chinese Lunar New Year’, that is being celebrated every opening day during first lunar month, as indicated within the calendar used by Chinese. The celebration also ends every 15th day at the 1st lunar month.

Since Chinese gives food such a big importance within the celebration, they have considered them to be fortuitous and lucky when they’re being served within the whole duration of 15 days. Each food’s symbol varies according to how ‘lucky’ or how qualified the food would be part of Chinese New-Year.

The kind of foods may be considered as a precursor to identify possible good-fortune within the future, according to how they’re presented. Like serving one whole part of chicken signifies the symbolism of promising the togetherness of every family all throughout its year.

An essential customary new year’s food which serves as a requirement is noodles. Chinese philosophies and culture believes that by serving noodles it symbolized an extremely longer life. Due to this superstitions, it’s believe that they shouldn’t cut noodles, by doing so meant bringing bad-luck or even worst.

By including spring-rolls and clams meant bringing luck about matters regarding prosperity and wealth. It’s said that clams seem to appear like bouillons. Spring-rolls meant prosperity and wealth since they seem to appear like gold bars.

How the food sounds are also significant when celebrating new year. Just like how words are being pronounced in Chinese language, like lettuce for example, within Cantonese it would sound just like fortuitous. Just like some citrus-fruits are being served on how the words sound just like forerunners of good-fortune, like luck and wealth.

Another dish that is usually served includes fish which in a symbolic food in numerous ways, fish when translated to Chinese language its pronounced as ‘yu’. �Yu’ meant wish and abundance. Abundance and wish are two ‘good’ things needed right beside you within the coming year.

Significantly serving fish that is whole also brings good-luck. When its tail and head are attached, fish would then signify the symbol that means good-beginning and good-ending all throughout its year.

Food really is an essential part of the Chinese history and it symbolizes a history and shows the Chinese’ penchant for tying food and good luck together.

How To Chose A Perfect Wine For Chinese Food

‘German Riesling’ & Chinese food makes a wonderful combination.

Choosing the appropriate wine when eating Chinese food or even some Thai food will need you to identify that central taste (bitter, salty, sour, sweet) sensation within the dish. Its central taste sensation would be sour (rice-vinegar), sweet(milk coconut, sugar) and some salty(soy sauce).

Pairing German Reisling wine drinks & Chinese cuisine, showed some scientists that each distinct taste features – bitter, salty, sour, sweet- inhibits or suppresses one from the other. Within the context of food & wine, they should complement or balance each other out.

Like sour tastes brings any acidity and some sweet flavorings allows suppressing one from the other, when adding some sugary taste full with lemons juices may reduce its tartness; its degree of sourness or acidity may have been altered but its sugar presence allows a different taste as well.

With the Reisling grape’s knack for developing high levels of sugary taste while enabling them to maintain its acidity produces excellent white-wines aging really well & simply compliments Chinese cuisine altogether. ‘Riesling’ wine varies from very dry – to extremely sweet; its degree of sweetness like a Spatlese or Kabinett offsets that Chinese cuisine’s salty & sour taste.

Wine brand of German ‘Riesling’ may not mean superior at subduing heat from chilies although it’s perfect for Chinese and Thai food.

The usual wisdom in combining wine of Gewurztraminer & Chinese food together with extremely spiced dishes of Szechuan works well apart from wine of Gewurztramine contains higher levels of alcohol (13%PRCTG%-14%PRCTG%) may jerk its burn by a little bit.

While Gewurztraminer means spice grapes. Its California counterpart contains a spicy peach flavor with some tiny hints of gingers. Another few options in combining wine together with Chinese cuisine includes wines such as “French Pouily Fuisse” or “Sauvignon Blanc”.

China’s haute cuisine is perfectly described in Cantonese cooking where foods are so much seasoned. Usually this combination uses wines together with that fruity sweet taste like a Spatlese or “German Riesling” or “Kabinett” gaining incredibly great results.

A Bourdeaux Red wine mixed with the specialty Shanghai Chinese cuisine is perfect because of its tendencies for being rich so its wine cooperates greatly with the fatty meat content.

‘St. Emilion’ or Pomerol’s famous Merlot or any Red-Burgundy like ‘Pinot Noir’ together with this cuisine from China compliments each other really well perfect for Peking- cuisine, that often depicts heavier kinds of meats like beef & duck.

Merlot, ‘Pinot Noir’ and Riesling goes perfectly well together with any fruit dishes containing peaches, mangoes, & bananas. ‘Tawny Port’ or Sherry goes greatly with food that contains large amounts full of peanuts or almonds.

‘Chardonnay’ and ‘Pinot Noir’ is perfect for hams that were smoked & duck. Zinfandel, Petite Sira, Gewurztraminer and ‘Riesling’ wines perfectly complements foods that have spices and fruits, laced together with some Szechuan chili-peppers, peppercorns, mustard, curry or wasabi.

Chinese food usually composes a lot of different dishes from delicate to smoky, to fruity then spicy and some even sweet. There’s usually duck, pork, lobster and chicken. A single wine isn’t enough to contain a wide array of textures and flavors when relating with any Chinese cuisine.

There are just certain kinds of wines which goes perfectly well together with any Chinese food. Like a medium to dry & lightly-sweet Riesling, some Chardonnay, that’s not sort of dry & not sort of oaky, & a full-bodied and mild ‘Merlot’ with that just right acidity level.

Merlot, Chardonnay & Riesling always goes really well together with various Chinese cuisine, these wines are safer to pick when matching them up with your Chinese cuisine to boost that sensual experience.

It’s secret to maximizing any pleasure experienced with food & wines by simply enjoying and relaxing warmly with your friends. Since you now know what’s the greatest wine combinations, Chinese cuisine anyone?

Know About Your Chinese Food Terminologies

Chinese classic cookery is famous anywhere within the planet because it possesses a rich culture of history incorporating their intricate procedures and customs with food preparation. Because of its truly rich value and viable pricing, there suddenly emerged an increasing need in providing Chinese dishes anywhere within the planet

What’s interestingly mysterious to most American and Europeans are how there are exotically termed dishes found in any Chinese menu. Commonly Chinese specialty restaurants now serve menus that have translations in English & a clear description on their genuine dishes, it’s always advantageous to study the basics in terminology found in any Chinese menus.

The terminologies allow you to make better choices in any Chinese specialty restaurants and to understand its recipes and help you when cooking anything Chinese.

The following are lists of basic terminologies found in any Chinese menus together with their descriptions:

1) “Choy”: These contains vegetables served usually as appetizers and could be garnishes too, which are extremely important parts in any Chinese cookery.

2) “Crab Rangoon”: A very popular American-Chinese appetizer, that means to deep fry wontons which are filled together with crab, cram, cheese and scallions.

3) “Dun”: Is referred to any dish with eggs then mixed together with some vegetables, chicken, beans and rice.

4) “Fon”: Fon shouldn’t confuse you. It’s simply rice either fried or boiled, mixed together with some peas, pork, & carrots.

5) “Gai”: Means chicken was utilized in this specific Chinese cookery. Like Mushu Gai means chicken that is served together with some vegetables and plum sauces.

6) “Ma Po Tou Fu”: Does this sound strange? Upon finding a term like this it just simply means spicy pork together with bean curds.

7) “Mien”: It may sound obscure, but it means noodles within Chinese cookery.

“Tiem and Suen”: When craving for anything sour, find something that says tiem within the menu. When craving for anything sweet check the Suen section which means Chinese treats and desserts.

There are a lot of exotic terminologies that you’ll probably be acquainted with in any Chinese menus; mostly the ones listed above are usually the very important kinds.

You might find other informative tips and articles in ‘Cooking Chinese Food’ in order to taste the scrumptious flavor within Chinese cookery. There are lots of other terminologies in Chinese cooking which may be helpful to learn if you plan to eat at Chinese restaurants anywhere.

Or if all else fails and that you still get confused with your Chinese menu, then ask your waiter to explain it better to you. He can give you a better insight into their cooking and will help you make a better choice

How To Buy A Wok

‘Woks’ are commonly used for stir frying. Woks have been in existence for quite some time now. It has been one of China’s basic cooking techniques and some Asian countries’ cooking too, which means they may have different uses. Woks may be vessels for cooking since they are created with bottoms that are rounded and sides that slope aiding the whole process of cooking.

Woks came to exist because of growing fuel shortage. So extended cooking meant more fuel needed and there was some fuel shortage, or fuel wasn’t always abundant. So woks were invented to aid the whole process of cooking by heating up the ‘wok’ with very high degrees of temperatures over some short period of time. Its secret could be because of its intense high heat that is controllable.

Woks today are usually created with bottoms that are flat just like the ones made in ancient times. Woks with bottoms that are flat works better when using glass or electric stove top, while those woks bottoms that are rounded are perfect when using gas-stoves.

A lot of materials are used when making woks and these depends on your personal taste. Decide on which kind of material is suitable for your own needs.

A lot of Asian cooks affirms and swear by their old family-cast iron-woks. The modern stoves with glass tops work in tandem with some iron-enamel woks, & some gas tops stoves. Normally, a carbon made steel wok would probably cost an approximate amount of �50 while stainless-steel wok-sets are approximately �70.

Aluminum is also known for their heat conducing qualities. Cast-iron woks at about 14 inches in diameter sell from approximately around �10. And they just need a little maintenance and they’re very durable.

What’s so fantastic about cooking using a ‘wok’? It means lesser cooking duration which means sealing in those juices, saving energy plus creating various delicious and scrumptious flavors. Asians usually are lean because of their cooking using woks since it only takes not so much fat.

Using woks may allow you to use it for steam, simmer, deep-fry and of course the classic stir-fry. When using the ‘wok’ in deep frying one may still avoid spending extended cooking duration which means lesser absorption of oil therefore lesser chances of getting more calories.

A lot of accessories may be bought together when buying your ‘wok’ just to safeguard your newly learned cooking tips and techniques that are supposedly done accurately. Like for example, the steamer-basket should always be sized 12 inches in diameter perfect fit for those 14-inch woks.

Food preparations are prepared beforehand. Slicing and cutting the foods consumes a lot of time, so food preparation is definitely important. Purchase one wok cook book then research some great recipes for wok dishes via internet. Just think that your newly bought cooking equipment has totally opened yourself to new and wonderful culinary adventures.

Faster, delicious and healthy meal preparations are important factors to purchasing a ‘wok’ because it would assume a lot of cooking responsibilities. Allow your kitchen to make room for this wonderful cooking tool that may someday replace a lot of pots when you purchase it. Go and purchase that one suitable wok perfect for your own needs. Enjoy cooking!

Try This Delicious Chinese Stir Fry Chicken Dish

This recipe is one healthy Chinese-style stir-fry technique with some heat because of the ‘chili oil’ ingredient, which comes from red chili peppers. Make sure that you’ll put in just a bit, and perform a test of taste making sure that you’re not making the recipe too spicy or hot especially for the others, since some people have sensitive tasting buds.

You would need ‘bok choy’ for this recipe, it’s a green leafy vegetable commonly used in Chinese cuisine. It’s also commonly referred to as Chinese cabbage. ‘Bok choy’ has high levels of vitamins C, vitamins A and calcium. It tastes pretty good too. You may find these green leafy Chinese vegetables in supermarkets’ veggie section.

In order to create this recipe you will need the following: 1 lb of Chinese cabbage (bok choy) or about seven stalks, some veggie oil, some ‘chili oil’, about 4 chicken breasts filets sliced into halves then cut each to about 1 inch per piece, 1 pack of broccoli (frozen broccoli found in veggie section) stir-fry the meal first then put in some noodles (chow mein).

Arrange the chinese cabbage (bok choy) by sorting them out by their leaves generating from its stems. Then cut leaves approximately about 2 inches per piece then cut stems to about 1/4 inch per slice. Then set them aside.

Using a skillet (large in size) heat it up with approximately 2 tsps of veggie oil & about 1 tsps or less of ‘chili oil’ while the food is being cooked at medium heat until it starts to get hot. Throw in your cubed pieces of chicken then cook, stirring, for about 5 or seven minutes, and then you’ll see that the chicken slowly starts to lose its pink color.

Blend in your Chinese cabbage (bok choy) leaves then cook, while regularly stirring, for approximately 3 or four minutes, just when you see that each leaves slowly starts to wilt. Sprinkle some noodles (chow mein) and immediately serve the dish. Serve 4 persons.

An extra free recipe: ‘ Turkey ‘ Cutlets & Zucchini Stir-Fry
In order to create this kind of dish you will be needing: vinegar (tarragon), dried leaves of basil, 2 pieces of cloved garlic (minced), 1 lbs cutlets of turkey or perhaps fresh breast turkey slices, veggie oil, four cups zucchini that are sliced then some fresh pieces of mushroom – also sliced.

Use a bowl (small), mix 2 tbsps of vinegar (tarragon), 1 tsp of dried leaves of basil, with 2 minced cloves of garlic combined well. Then brush in this combination to all the sides of your turkey. Use a skillet (large) start to heat some 2 tbsps of veggie oil into medium heat.

Then add the cutlets of turkey into it then cook them for about two minutes per side or when turkey starts to lose its color. Remove meat from your skillet then place them on some serving plate. Cover it so to keep its warmth intact.

Heat your skillet using about 1 tbsp of veggie oil when it’s hot. Then mix in some four cups of zucchini that were sliced & about 1.5 cups of freshly sliced mushrooms. Then cook them while stirring regularly, till your zucchinis are done with some tender and crisp look. Then add some pepper and some salt to suit your taste.

Arrange the vegetables onto the plate together with your turkey. Serves 4 persons

Celery Stuffing Recipe

Ingredients:

1-1/2 lbs of stale bread (white); broken to crumbs
6 Tbsps of butter (unsalted)
3 c of diced celery
2 Tbsps of chopped onion
2 tsps of salt
1/4 tsp of pepper (black)
1 c of milk (or cooking giblets broth)
1 tsp of seasoning

Instructions:

Melt the butter inside a saucepan then add onion with celery; cook till tender while stirring occasionally.

Add in the breadcrumbs and the seasonings; toss them well till mixed thoroughly. Let it cool then add milk; mix gently then stuff onto (dressed) chicken.

>> Celery Stuffing Recipe

Shrimp Tempura Recipe

Ingredients:

For the batter:
2 c of cold water
2 beaten eggs
3 c of flour (cake)

For the sauce:
1 radish (Japanese); shredded
1 tsp of monosodium glutamate
3 c of water
1/2 c of Mirin
1 c of soya sauce

For the tempura:
All purpose flour
Oil
6 beans (green)
5 sweet potatoes; sliced into 3 inch long pieces
6 carrots; sliced into 3 inch long pieces
6 celery strips (each 3 inches long)
3 eggplant slices; sliced into thin and long pieces
6 pcs of mushrooms
1 lb of shrimps (large)

Instructions:

Combine all the first three ingredients together. Cool this mixture. Prepare the sauce by combining the soya sauce, water, mirin and monosodium glutamate in a pan and let boil. Pour the sauce into small saucers w/ a little bit of the radish.

Prepare the shrimp by removing shell then deveining. Try to flatten each piece by using the flat part of a knife. Arrange these in a platter with the mushrooms, celery, eggplant, sweet potatoes, carrots and the beans.

Next, dip the pieces of shrimp in batter then fry in 350 degrees Fahrenheit. Once each piece rises to the surface of the oil, add a little more of the prepared batter. After each piece of shrimp is cooked, do the same with the vegetables. Drain all these.

Make sure to keep the batter a little cool. Serve the dish with assorted variety on every plate. It would be good to dip the vegetables into the sauce with radish for seasoning.

>> Shrimp Tempura Recipe

Stir-Fried Beef With Pineapple Recipe

Ingredients:

For the meat:
2 tsps of dry wine
1 scallion
2 ozs vegetable oil
2 ozs ginger; crushed
2 ozs pineapple
8 ozs filleted beef

For the 1st Seasoning:
2 tsps cornflour
2 tsps vegetable oil
1/2 tsp salt
1 egg white; beaten

For the 2nd Seasoning:
1/2 tsp cornflour
1 Tbsp lite soya sauce
1/2 tsp sugar
2 Tbsps stock (chicken)
1/2 tsp salt

Instructions:

Semi-freeze the beef and slice into somewhat thin cuts around 1×2 inch per piece. Combine 1st seasoning ingredients in onel bowl. Toss meat in to coat. Let stand for an hour.

Prepare pineapple with onion. Combine all 2nd seasoning ingredients in another bowl.

Heat the oil. Use a skillet. Stir-fry onion-ginger combo for a min. Remove from the skillet.

Next, place beef in then fry. Pour wine in with 2nd seasoning mixture. Let this simmer. This should be done in a couple of minutes.

Then, put in the onion-ginger mix & the pineapples. Fry another couple of minutes.

>> Stir-Fried Beef With Pineapple Recipe

Chinese Noodles in Peanut-Sesame Sauce Recipe

Ingredients:

2 tbsps of sesame oil (dark)
1 lb of Noodles (can be any pasta but preferably Chinese-style)

For the Dressing:
1/2 c of water (hot)
2-3 tbsps of pepper oil (hot)
2 tsps of ginger (fresh); chopped finely
1/4 c of honey
1/2 c of sesame oil (dark)
4 tsps of vinegar (rice wine variety)
2 tbsps of dry wine
6 tbsps of tahini paste
6 tbsps of soya sauce (dark)
6 tbsps of soya sauce (light)
1/4 c of water
6 tbsps of peanut butter

To make pepper oil (hot):
1 c of oil
1/4 c of flakes of red pepper

For the Garnish:
2 scallions; minced
1/2 c of peanuts; roasted, chopped
1/2 of a cucumber; seeded, peeled and sliced
1 carrot; peeled

Instructions:

Bring water to boil in a big pot. Put in the noodles. Allow to cook for a few minutes but make sure that noodles do not turn up limp or pasty. Use a sieve to drain noodles then rinse using water.

Toss with sesame oil (dark) to keep pasta strips from sticking to each other. To prepare the dressing, put all the ingredients together except for the heated water. Blend the mixture until you get a smooth consistency. Add heated water if dressing is too pasty.

Make shavings from the carrot for the garnish. Put these in cool water so the shavings will curl. Pour sauce over noodles then toss. Best served cold.

>> Chinese Noodles in Peanut-Sesame Sauce Recipe

Beef Kwangton Recipe

Ingredients:

1/2 tsp of cornstarch in 1/2 tsp. of water
1/4 tsp of refined sugar
1/4 tsp of sesame oil
1/2 tsp of soy sauce
2 tbsps of oyster sauce
1/2 c of broth (chicken)
3 ozs of snow peas
4 ozs of chopped mushrooms (button)
4 ozs of chopped bamboo shoots
1 lb of beef sliced into thin pieces
1 pc ginger; julienned into half inch strips
1.5 tbsp of peanut oil

Instructions:

Heat a pan or wok and put in oil. Then, add in ginger. Carefully stir. Remove ginger slices after a few minutes and put in the slices of beef. Fry the meat for around a couple of minutes.

Next, add in bamboo, peas, mushrooms and the broth. Let the mixture cook an additional 2 min. Put in the oyster sauce while slowly stirring.

Then, add soy sauce, sugar and sesame oil. Pour cornstarch mix and water to thicken sauce. Best served hot together with some cooked rice.

>> Beef Kwangton Recipe

Shrimp With Lobster Sauce Recipe

Ingredients:

1 tsp of sesame oil
1 scallion; cut into small pieces
1 egg; beaten
2 tsps of cornstarch in 1 Tbsp of water
3/4 c of stock (chicken)
1/2 Tbsp of soya sauce
pepper (white); ground
1/2 tsp of sugar
1 bell pepper; cubed
1 onion; cubed
6 ozs of pork; ground
1/2 tsp of salt
2 Tbsps of corn or peanut oil
1 Tbsp of dry wine
1 slice of ginger (fresh); skin removed and chopped finely
2 cloves of garlic; chopped finely
1 tbsp of black beans; fermented
1 lb of large shrimps

Instructions:

First, remove the shell then devein each shrimp. Cut each back portion taking care not to cut through the meat to create a butterfly shape. Rinse then dry each piece. Soak beans for around 5 mins. Then drain the water.

Mix beans w/ ginger and garlic then crush these to create paste. Pour dry wine into mixture. Set this aside.

Prepare a pan and heat in medium high temperature. Pour half part of the pre-measured oil in pan. Stir fry shrimp ’til they become orange. Drain shrimp then keep them warm.

Heat the pan again and add another Tbsp oil. Shake salt in. Mix the pre-mixed paste then saute. Fry pork for around 3 mins.

Next, toss in peppers, onions, sugar and soya sauce. Then toss vegetables in and fry ’til soft. Then pour the chicken stock.

Pour in cornstarch. Stir continuously to avoid a lumpy sauce. Turn heat off and add egg in. Place shrimp then scatter the scallions on the mix. Drizzle sesame oil. This should be ready to serve.

>> Shrimp With Lobster Sauce Recipe

Chicken Velvet Recipe

Ingredients:

2 tbsps of ham (Virginia); minced
1 tbsp of cornstarch; dissolve with 2 tbsps of water
2 ozs of pea pods; take off strings
4 c of oil
3 pcs egg whites ; beaten until a little stiff
2 tbsps of cornstarch
1.5 tsp of oil
1.5 c of chicken stock (cold)
2 skinned and deboned chicken breasts

Instructions:

Use a blender to grind chicken. After it chicken has been chopped add in half a cup cold stock. Put a 1 tsp salt & 1 tbsp cornstarch to the chicken. Add in the egg whites then fold.

Add in 1 tbsp cornstarch while folding. Deep-fry the chicken mix. Use chopsticks to split pieces.

Heat 2 tbsps oil. Stir-fry pods for a few seconds then set them aside. Heat another 2 tbsps oil then add in 1 c of stock and half tsp salt. Add the chicken in.

Then, allow mixture to come to a boil. Add cornstarch for thickening. Serve with stir-fried pods and chopped ham as garnish.

>> Chicken Velvet Recipe

Kung Pao Beef Recipe

Ingredients:

1/2 c of peanuts (raw, skinless); roasted
1 tsp of sugar
2 tbsps of bean sauce (Brown)
1/2 c of bamboo shoots (can); diced
1 tsp of root ginger; minced
2 tsps of garlic; minced
5 tbsps of vegetable oil
1 pepper (red bell)
2 scallions
2 chilis (green, hot)
pepper (white)
1/2 tsp of salt
2 tsps of cornstarch
1 lb of beef sirloin (flank)

Instructions:

Remove beef fat. Slice into cubes about 3/4 of an inch. Mix beef, a tbsp of oil, cornstarch, dash of pepper & salt in a bowl. Refrigerate with cover for half an hour.

Cut chili in thin strips. Make sure no seeds are left. Slice scallions obliquely into inch sized pcs. Chop red pepper to 3/4-inch squares.

Heat wok and put in 2 tbsps of oil. Place the beef and stir fry until meat is a shade of brown. Take out the beef.

Heat the wok again and put in 5 tbsps of oil. Put the chili, ginger, garlic and bean sauce together with the shoots. Stir fry for a min.

Next, place the beef, the red pepper & the sugar. Stir fry again for about a min. Add in the onions. Scatter peanuts on top.

>> Kung Pao Beef Recipe

Szechuan Chicken Recipe

Ingredients:

cooking oil
12 to 15 peppers (hot); dried
1 can of bamboo sprigs
4 to 6 pcs of carrots; julienned
1 lb of chicken breasts (boneless); diced

For the Sauce:
3 tbsps of dry wine
2 to 3 tbsps of powdered ginger
2 to 3 tbsps of cornstarch
6 tbsps of soy sauce

Instructions:

Combine sauce ingredients in small bowl.

Heat oil in skillet and put peppers in. Cook ’til brown and transfer to platter. Cook chicken cubes for around 5 minutes. Move chicken to bowl.

Then, add another tbsp of oil into skillet. Stir fry carrots til soft. Pour in bamboo sprigs then stir fry for another couple of minutes. Put chicken, pepper plus sauce into skillet again. Let sauce thicken before turning off heat.

>> Szechuan Chicken Recipe

String Beans in Walnut Sauce Recipe

Ingredients:

3 qts of water
1.5 tsps of salt
2 cloves of garlic; minced
3 Tbsps of cilantro; chopped finely
2 tsps of paprika (sweet)
1 c of stock (chicken)
1/4 c of onions; chopped finely
1/4 c of vinegar (red wine kind)
1/4 c of walnuts; shell removed
1 lb of string beans (fresh)

Instructions:

Pulverize shelled walnuts. Put together the onions, paprika, stock, garlic, salt, vinegar and pulverized walnuts. Mix cilantro in.

Trim beans. Don’t cut. Boil water and put beans in. This should be done in ten minutes. Remove water. Put beans in the prepared mixture then serve.

>> String Beans in Walnut Sauce Recipe

Duck Sauce Recipe

Ingredients:

For the First Set:
3/4 c of water
1& 1/4 c of vinegar (cider)
1 lb of apricots (pitted & halved)
1 lb of plums (pitted & halved)

For the Second Set:
1/2 c of juice (lemon)
1 c of brown sugar
1/2 c of refined sugar
1 c of vinegar (cider)

1 stick of cinnamon
1 Tbsp of toasted mustard seeds
4 tsps of salt
2 cloves of garlic; chopped
1 serrano; chopped & seeded
1 round onion
1/4 c of ginger; chopped

Instructions:

Heat the combination of all the ingredients of the first set for around 5min. Lower down the heat then simmer for around 15min, uncovered.

Boil the combination of the 2nd set listed ingredients for around 10min. Then put together all the 3 sets and allow to simmer for around 45min. Separate the cinnamon and puree.

Next, pour the puree back into the kettle then allow to simmer. Put in a clean jar and allow to cool. Seal the cap then keep in a dark place for a minimum of 2wks.

This recipe makes 2pints of duck seasoning.

>> Duck Sauce Recipe

Lo Mein Recipe

Ingredients:

2 Tbsps dry wine
1/4 tsp of sesame oil
3/4 c of vegetable oil
1 tsp of sugar
2 c of bean sprouts (fresh)
1/4 c of soya sauce
1 tsp of monosodium glutamate
1 garlic clove; chopped finely
3 green onions; sliced
1 pack of French style beans (green); thawed
12 ozs of meat (can be chicken, beef, pork); diced
4 c of noodles (Chinese, thin); cooked & drained

Instructions:

Combine the monosodium glutamate, sugar plus the soy sauce. Prepare a wok and heat. Pour in 3 Tbsp of vegetable oil, then add sesame oil.

Next, stir fry the garlic and ginger. Then add all other veggies. Stir for about 1min in high temperature.

Pour in the dry wine. Cover the wok for about a minute more. Then turn your heat off. Drain the vegetables then remove the liquids.

Reheat the wok. Pour in the rest of your oil and turn the heat up to around medium temperature. Put noodles in. Stir continuously for around 2min. Add meat that you prepared (and the veggies of your choice). Stir well to mix. Pour the remaining soy sauce. Mix evenly.

>> Lo Mein Recipe

Wonton Soup Recipe

Ingredients:

Green onions for garnish; minced
3 c of stock (chicken)
24 pcs of wanton wrappers
1 tsp of ginger (fresh); minced
1 tsp of green onions; minced
2 Tbsps of light soya sauce
1 Tbsp of wine (Chinese)
1 tsp of brown sugar
8 pcs of shrimp; shell removed and cleaned
6 ozs of pork; chopped roughly

Instructions:

Mix pork plus shrimp w/ sugar and Chinese wine. Pour in 1 Tbsp of soya sauce. Put the green onions and the ginger in then mix well. Let stand for half an hour.

Put about a tsp of this in each wrapper. Wet wonton wrapper edges w/ water before pressing these together to help in sealing. Fold wrap over.

Boil stock. Put wanton pcs in. This should be done in 5 minutes. Pour the rest of soy sauce in plus the green onions. Serve in individual bowls.

>> Wonton Soup Recipe

Mongolian Beef Recipe

Ingredients:

1 tbsp soya sauce
10 red chilis (small); dried
2 tbsp of hoisin sauce
10 scallions; sliced into pcs 3in. long
2 tbsps of garlic; chopped finely
2.5 tsps of oil
3/4 lb of steak (flank); sliced thinly across grain

For the Marinade:
1 tsp of cornstarch
2 tbsps of dry wine
2 tbsps of soya sauce (dark)

Instructions:

Put together the ingredients for the marinade and marinate beef evenly. Set aside for ten min.

Heat wok then pour in 2 tbsp of oil. Stir fry beef cutlets until brown. This should take around a couple of min. Remove the beef.

Pour in 1/2 tbsp of oil. Stir fry the chili and the garlic. Do this for only 10 sec. Drop the scallions in then stir fry for a min.

Put the beef back in and add the hoisin and the soy sauce. Serve.

>> Mongolian Beef Recipe

Red-Cooked Eggs Recipe

Ingredients:

1 bottle of oyster sauce
1 tsp of sesame oil
1/2 c of broth (chicken)
1/2 c of soy sauce (dark)
1/4 c of sugar (brown)
half a dozen eggs
1 bottle of Hoisin sauce

Instructions:

Boil eggs, then allow to simmer for quarter of an hour. Let cool by washing w/ cool water. Remove the shells.

Mix sugar, broth, soy sauce, then pour in sesame oil. Place mixture in pan then heat. Put in cooked eggs then let simmer for about an hr.

Let eggs remain in sauce for an additional hour. Make sure that each one is evenly coated.

Prepare the dip by putting equal quantities of oyster and hoisin sauces.

>> Red-Cooked Eggs Recipe

Hoisin Beef & Scallion Rolls Recipe

Ingredients

1 green onion bunch
1/2 c of hoisin sauce
Black pepper
1 steak flank
1/2 c of ginger (fresh); chopped
3 garlic cloves
1/2 c soy sauce

Instructions:

Combine garlic, soy sauce, ginger, oil and a pinch of peppper into a dish. This will be the marinade for the flank. Marinate meat overnight. Make sure to refrigerate.

To cook: prepare broiler. Dry meat by patting with towels. Broil about 4-inches from heat source. This process should clock up to around 5 min for each side.

Let the cooked meat cool for a bit. Slice meat into 2×4-inch strips. Coat with a layer of your hoisin sauce and place a little amount of julienned green onions at a tip and start to roll.

Arrange as preferred on a platter. Make sure that the seam faces downward. Cover the dish with a wrap. Refrigerate.

>> Hoisin Beef & Scallion Rolls Recipe

Crab Ragoon Recipe

Ingredients:

Vegetable non stick spray
1 pkg of wonton wrappers
1/2 tsp of lite soy sauce
2 tsps of Worcestershire
1 garlic clove; finely chopped
2 scallions with their tops; finely sliced
2 8-oz pkgs of cheese (cream or Neufchatel)
1 6-oz can of flaked crabmeat; drained

Instructions:

Mix all the ingredients together except the wonton wrappers and the coating spray. Blend well. Keep wanton from being dry. At one time, prepare 2 rangoon.

Drop a tsp of filling at the middle of every wonton skin you are preparing. Keep the edges wet with a bit of water. Then fold the skin and pull corners. Press the edges. Moisten the remaining corner then seal.

Spray the baking sheet w/ the vegetable spray. Put the pieces on the sheet. Spray another coating of vegetable spray. Cook in oven for around 12-15min at 425 degrees F. This recipe is best served w/ sweet and sour or hot mustard sauce.

>> Crab Rangoon Recipe

Egg Drop Soup Recipe

Ingredients:

2 green onions; chopped
2 beaten eggs
2 tbsps of cornstarch in 1/4 c. of water
1.5 qt of chicken stock

Boil your stock. Next, slowly add in cornstarch all the while stirring until stock starts to get thick. Lower heat to simmering.

Then, while stock is simmering add in eggs gradually all the while stirring. When you have added in all your eggs then turn the heat off and serve right away with some green onion bits at the top.

>> Egg Drop Soup Recipe

Pressed Rice Cakes Recipe

Ingredients:

3 c of water
2 c of rice (glutinous)

Instructions:

Prepare the 2 c of rice. Wash, then drain and put in large pan. Pour in the 3 c of water. Allow mixture to boil then lower down the heat.

Let this simmer ’til the water is fully absorbed. This should take around 40 min. Place the rice on a 9in. square pan that is lined w/ leaves (banana). (Using this will add aroma.) Cover w/ leaves then weigh down with cans.

Set aside for a minimum of 8 hrs. The pressed rice cake should be ready for serving. Slice as desired.

>> Pressed Rice Cakes Recipe

Rumaki Recipe

Ingredients:

1/2 tsp of five spice powder
1/2 tsp of powdered ginger
1/4 c of soya sauce
12 bacon pieces (strips)
8 ozs of water chestnuts; should be drained
1 lb of liver (chicken)

Instructions:

Slice the livers into big chunks. Halve the chestnuts and bacon (crosswise). Then wrap bacon around chestnuts and liver. Secure ends w/ toothpick.

Next, put these in some shallow plate then pour the spices then soy sauce over each piece. Broil or grill these for around 20 min. Make sure all the sides turn brown.

>> Rumaki Recipe

Chinese Noodles Recipe

Ingredients:

1 green onion; chopped into thin sections
2 c of bean or mung sprouts
1/2 can of bamboo sprigs (8 ounces); chopped in 1/2in. squares
1 tbsp of cornstarch
1 tsp of chili (paste)
1/2 c of reserved mushroom soaking liquid
3 Chinese mushrooms; dried
1 tsp of honey or sugar
3 tbsp of lite soya sauce
1/4 c of peanut oil
1/2 bell pepper (red); chopped into 1/2in. cubes
1 tbsp of Hoisin sauce
2 tbsp of dry sherry/ rice wine
1 tbsp of bean sauce
1/2 lb of noodles (fresh)

Instructions:

Heat 1 1/4 c water and soak mushrooms for half an hour. While soaking, cook noodles by boiling 4qts water. Let stand. Be sure not to overcook noodles or they would become pasty.

Remove water from your mushroom solution. Keep half a c of the liquid, though. This will be reserved for sauce making. Remove stems of mushrooms and chop caps coarsely.

Put together ingredients of your sauce. Stir very well. In a separate container, mix cornstarch plus water. Get a good consistency.

Heat a wok. Pour in 3 tbsp peanut oil. Throw in mushrooms, then add bell pepper pieces, toss in the bamboo sprigs and finally the bean sprouts. Stir fry for a couple of min.

Pour in sauce then stir fry until boiling. Stir for around half a min more.

Pour cornstarch plus water mixture then add noodles. Toss ’til all ingredients are cooked. This should take around 2min.

Use the green onions for topping before serving.

>> Chinese Noodles Recipe

Almond Chicken Recipe

Ingredients:

1/3 almond slivers; to be fried in vegetable oil
1/2 cup minced bamboo shoots
1 piece pepper (green); chopped
3 scallions; minced
5 slices root of ginger (fresh)
1 cup of oil (vegetable)
1 pound chicken breasts (skinned)

For the Marinade:
1 pc egg; remove yolk
1 Tablespoon of soy sauce
1/4 teaspoon of salt
1 teaspoon of cornstarch
1/8 teaspoon of pepper (white)

For the Seasoning Sauce:
1/2 teaspoon of cornstarch
1/2 teaspoon of salt
1 teaspoon of refined sugar
1 Tablespoon of dry wine
1 Tablespoon of soy sauce
1 Tablespoon of rice vinegar

Instructions:

Take almond slivers and fry in the oil a couple of minutes. Make sure almonds become crisp. Remove them from the vegetable oil and allow to drain on a paper napkin.

Mix the ingredients for the marinade together and put in the chicken. Let mixture stand about thirty minutes. Wok should be heated in the oil.

While mixture is being heated, put in the chicken and fry pieces until golden brown. Drain the chicken after cooking.

Fry the ginger, scallion, bamboo shoots and pepper for a minute. They soft inside but crisp on the outside. Mix the ingredients for the sauce and mix sauce with the wok.

Then, put the chicken in the boiling mixture making sure that each piece is coated. Put in the almonds and mix.

>> Almond Chicken Recipe

Lobster Cantonese Recipe

Ingredients:

rice (hot); cooked
scallion curls
Sprigs of cilantro
3 tbsps of water
1 chicken egg
3 tbsps of rice wine
1 tsp of monosodium glutamate
1.5 tbsps of soya sauce
1.5 c of water (hot)
1/4 lb of pork; ground
2 tbsps of oil
1 tsp of black beans; fermented, rinsed
1 garlic clove; finely chopped
2 lbs of lobster tails

Instructions:

Remove the shell of lobster and cut into circular pcs. Mix the garlic with the beans. Prepare a wok and heat the oil. Place the garlic & bean mix. Stir. Mix in the pork. Be sure to cook for around 10min all the while stirring continuously.

Combine heated water in with the monosodium glutamate and soy sauce. Drop in lobster cuts. Cook lobster for around 2min.

Mix together the cornstarch with the dry wine then stir. Beat the eggs and put in 3 tbsps of water. Add this to your dry wine sauce. Let this cook in low heat for half a minute.

Then, place sauce at the middle of the plate. Arrange lobster around your sauce decoratively. Use the cilantro plus the scallions for garnishing.

>> Lobster Cantonese Recipe

Sweet and Sour Tofu Recipe

Ingredients:

1 c of cashew; toasted
1 lb of mushrooms
2 bell peppers (1 red, 1 green); cut into strips
8 green onions; chopped finely
4 garlic cloves
2 tsps of honey
1/4 c of tomato paste
6 Tbsps of water
1 tsp of ginger
1/4 c of tamari sauce
1/4 c of lemon juice
1 lb of tofu

Instructions:

Dice the tofu. Mix the lemon juice, water, tamari, tomato paste, ginger, garlic and honey together. Blend well. Put tofu in this prepared marinade and soak overnight for best results.

Stir fry the green onions, peppers with the mushrooms. Use 2 tsps oil to do this. Pour in tofu and marinade. Cook until bubbly.

Turn the heat off then sprinkle cashew over it. Match rice with this recipe for best results.

>> Sweet and Sour Tofu Recipe

Manchurian Sauce Recipe

Ingredients:

1/2 tsp of wasabe (you may use jalapeno)
1 tsp of garlic; finely chopped
1 tsp of ginger (fresh); finely chopped
1/2 c of scallions; sliced very thinly
1/2 c of stock (vegetable)
1/2 c of soya sauce

Instructions:

Put together all ingredients then blend well. You may choose to whisk to have better consistency or you may stir well to have texture. Be sure to put in the refrigerator for around 30 min prior to serving.

>> Manchurian Sauce Recipe

Fried Lettuce Recipe

Ingredients:

1 teaspoon of vesop
Salt
2 garlic cloves
1 tablespoon of oil
1 lettuce

Instructions:

Crush the garlic and set aside. Prepare the vesop & salt. Wash lettuce then cut it to 4 parts. Heat oil then fry lettuce. Do this for about a min.

Next, add in garlic, vesop and salt for seasoning. Cook combination for about another min. more.

>>Fried Lettuce Recipe

Fortune Cookies Recipe

Ingredients:

2 teaspoons of vanilla
1 tablespoon of water
4 ounces of egg (minus yolk)
4 ounces of veggie oil
1/2 teaspoon of salt
2 tablespoons of cornstarch
4 ounces of sugar
8 ounces of flour (all purpose)

Instructions:

Mix all the ingredients together to make the batter. Beat the mixture well until it becomes smooth. Before baking, prepare your fortune on small sized paper. Heat oven until it reaches a 300 degree F temperature.

Place 4 inch sized pieces of batter onto a greased sheet for baking. Bake these for 14 min. While cookies are hot, place your paper fortunes in each one.

There’s a window time of around 15 sec. so it’s best to take a cookie out of oven for a time. Fold cookies in half & place in pan for muffins to mold its shape. Enjoy!

>> Fortune Cookies Recipe

Spiced Whole Lamb Recipe

Ingredients:

1 tbsp of cornstarch
1 qt of stock
1/3 c of oil
1 oz of ginger (fresh); shredded/ground
2 garlic cloves; crushed slightly
1 tbsp of sherry
1 tsp of salt
3 lbs of shoulder/leg of a lamb

Instructions:

Prepare lamb meat by rubbing salt on it. Place lamb in cool water then boil. Scoop out scum. Then cover & allow to simmer. This should be done for 20min. Drain water.

Combine soy sauce w/ sherry then mix with your ginger & garlic then rub on meat. Set aside for around 10 mins.

Fry this for a quarter of an hour until brown on all sides. Pour in stock and let boil. Allow this to simmer for about 2.5 hrs more.

Make a cornstarch paste (mix a bit of water). Take lamb out of pan then place on a serving dish. Make sure to keep meat hot. Pour paste in pan then let come to a boil. This should be the gravy or the sauce for your cooked lamb.

>> Spiced Whole Lamb Recipe

Four Treasure Soup Recipe

Ingredients:

1 tsp of mustard (hot, Chinese)
1 tsp of flour
2 tsps of soya sauce
1/4 c of dry wine
1 (6-oz) pkg of snow peas
1/2 c of minced scallions
1 tsp powdered garlic
1/4 lb of ground turkey/ chicken
4 (14-oz) cans of broth (chicken)
1/2 c of carrots; cut into strips
1 (8-oz) can of water chestnuts; drain them first & slice

Instructions:

Combine the broth, wine and powdered garlic in sauce pan. Finely dice 1/2 of water chestnuts and put together with the chicken, soya sauce, 2 tsp. of onions, flour and mustard. Once the broth is boiling, add the chicken mix slowly.

Next, add in the carrots and let simmer for around 4 minutes. Put in the remaining ingredients like: water chestnuts, scallions and snow peas. Cook until all the ingredients have been heated through then serve.

>> Four Treasure Soup Recipe

Chinese Brown Sauce Recipe

Ingredients:

1 tsp of oil (hot)
1 Tbsp of sugar
2 Tbps of vinegar (rice)
1 Tbsp of sherry
1/2 c of lite soya sauce
1/4 c of stock (vegetable)
2 tbsps of sesame oil

Instructions:

Put all ingredients together and stir until sugar is dissolved. Place inside a sealed jar and make sure to refrigerate.

>> Chinese Brown Sauce Recipe

Bean Curd With Oyster Sauce Recipe

Ingredients:

4 tsps soy sauce
4 tsps dry sherry
2 Tbsps oyster sauce
1 Tbsp. cornstarch
1/2 c of water
2 Tbsps of oil (vegetable)
1 bell pepper
3 celery stalks
6 scallions
4 ozs mushrooms (fresh)
8 ozs bean curd

Instructions:

Slice the tofu into half inch blocks. Wash the fresh mushrooms. Slice to preference. Chop scallions into pieces about an inch long. Slice celery around half an inch long.

Place 1 Tbsp of oil into your wok and heat. Fry tofu until it turns a light shade of brown or for at least 3 min. Remove mixture from the pan.

Heat the other Tbsp of oil into your wok. Put in sliced mushrooms, scallions, pepper & celery. Fry mixture for about a minute.

Put the tofu back in the wok. Stir lightly. Put the water, oyster sauce, wine, soy sauce and cornstarch together. Mix. Once consistency is achieved, add to the wok. Stir while cooking until mixture boils. Let the mixture cook for another minute after boiling.

>> Bean Curd With Oyster Sauce Recipe

Szechuan Pasta Salad Recipe

Ingredients:

4 tbsps of sesame seeds; toasted
A bunch of cilantro
1/4 lb of snow peas
6 scallions; chopped
1 c of mini corn-on-the-cob
A can of water chestnuts (canned)
2 carrots
2 bell peppers (red)
1/2 lb of turkey meat
2 pkgs of angel-hair pasta

For the dressing:
1 tbsp of mustard (Dijon)
2 c of mayonnaise
2 cloves of garlic
1/4 c of sesame oil
2 tbsps of Szechuan oil (hot)
3/4 c of soya sauce

Instructions:

Cook your pasta until it is just right and not overcooked. Slice turkey into cubes as well as the peppers and carrots. Remove liquid from the water chesnuts and cut them into bite-size pieces.

Slice peas into strips. Cut the cilantro stems. Put together all ingredients. Mix with salad. Sprinkle w/ cilantro plus sprinkle sesame seeds on top.

>> Szechuan Pasta Salad Recipe

Bean Sprout Salad Recipe

Ingredients:

1 tsp of hot sesame oil
2 tsp of cane sugar
1 Tbsp of Mirin
1/3 c of soy sauce
2 Tbsps Asian sesame oil
1 1-inch sized diced ginger
2 medium sized green onions; chopped into small pieces
3 medium sized cloves of garlic; chopped into bits
1 lb of fresh mung sprouts; washed
2 Tbsps of sesame seeds

Instructions:

Oven should be preheated to a 300 degree Farenheit temperature. Sesame seeds should be roasted for around 15 min. Stir until seeds turn a golden brown color. Store them in vacuum sealed container.

For a couple of minutes, fry the chopped garlic, ginger and green onions in oil. Put in all other ingredients and turn up heat. Add mixture to boil without cover lessen liquid.

Next, add dressing onto bean sprouts while mixture is still boiling. Allow to cool. Chill salad. Prior to serving, toss once again.

>> Bean Sprout Salad Recipe

Silk Apples Recipe

Ingredients:

1 tbsp of peanut oil plus extra for deep frying
1/3 c of water
1/4 c of honey
2 tbsps of cornstarch
2 tbsps of flour
3 medium sized apples
1/2 c of sugar
2 eggs (yolks removed)

Instructions:

Remove apple skins and core. Slice these into wedge shaped pieces that are around half an inch at the middle part. Then whip the eggs. Pour in cornstarch, then, the flour with beaten eggs. Make sure batter is smooth.

Prepare oil in a pan and heat to 375 degrees Fahrenheit. Coat apple pieces in batter and fry in oil. Fry until brown. Lay a layer of the cooked apples on a platter.

Boil the rest of the ingredients in saucepan. Make sure the syrup becomes hard enough. This should be done in 280 degrees Fahrenheit. Pour the syrup on the cooked apples.

This recipe should be served with iced water. The purpose of which is to harden syrup on every apple piece before it is eaten.

>> Silk Apples Recipe

Sweet and Sour Sauce Recipe

Ingredients:

First set:
Drizzle of Tabasco
Pinch of pepper (white)
Pinch of monosodium glutamate
Pinch of iodized salt
2/3 c of sugar
1 c of water
1/3 c of vinegar (white)

Second Set:
1/2 tsp of Worcestershire
2 Tbsps of water
1 Tbsp of cornstarch
2 Tbsps of catsup

Instructions:

Combine all the ingredients of the first set together then cook at medium temperature. Then add the ingredients of the second set. Stir slowly to avoid getting lumpy sauce. Once done, add ketchup.

>> Sweet and Sour Sauce Recipe

Sesame Chicken Recipe

Ingredients:

Cooked Rice
4 green onions; chopped obliquely
1 bell pepper (green); sliced into strips
Vegetable oil
1 Tbsp of sesame oil
2 Tbsps of sesame seed
1 lb of chicken (boneless)
4 ozs of mushrooms; quatered

For the Marinade:
1 clove of garlic; crushed
1 inch pc of ginger (fresh); shredded
Tabasco
1 Tbsp of soya sauce
1 Tbsp of lemon juice
2 Tbsps of dry wine
2 tsps of cornstarch

Instructions:

Slice meat in thin cuts around half an inch by 2 inches. Prepare marinade. First, take cornstarch and mix it w/ the wine. And then, pour in lemon juice, the soya and the Tabasco sauces and the garlic and ginger. Marinate meat strips for around 4 hours.

Mix the vegetable and sesame oil in wok. Stir fry meat but be sure to reserve marinade. Remove meat. Stir fry mushrooms with pepper in wok for a couple of minutes.

Next, put in green onions and fry for another minute. Put meat back in and pour marinade. Make sure each piece is glazed evenly. Sprinkle sesame seeds then serve with cooked rice.

>> Sesame Chicken Recipe

Mandarin Pancakes Recipe

Ingredients:

2 tbsps of sesame oil
3/4 c of water (boiling)
2 c of flour

Instructions:

Make the dough by mixing flour w/ boiling water. Stir w/ chopsticks/ fork to even out the moisture on dough. Knead the dough to get the right texture. This should take around 5min. Let stand for half an hour.

Roll the dough to create a cylindrical shape and slice into 16pcs. Roll all the pcs into balls. Flatten them into pancake shape. Brush with sesame oil for coating.

Pair pancakes. Stacking in such a way that the side of one cake brushed w/ sesame oil is adjacent to the side of the other cake also brushed the with the same oil. Roll and make circles w/ 6-inch diameters. Use a semi-wet cloth for covering.

To cook:

Fry using non-stick pan. Turn each pair once then separate when cooked. A light brown tint would indicate that the pancakes are done.

Pancakes may be reheated in microwave ovens if necessary.

>> Mandarin Pancakes Recipe

Mu Shu Chicken Recipe

Ingredients:

3 tbsps of wood ear mushrooms
20 pcs buds of a tiger lily
3/4 lb chicken breasts; skinned, deboned

For the Marinade:
20 pancakes (Mandarin style); warmed
1 tbsp sesame oil
1 tsp of salt
3 green onions
1 c cabbage (green); shredded
4 large chicken eggs; beaten
1 tbsp of soya sauce
1/2 tsp of sugar
6 tbsps of corn oil
1 tbsp of water
1 tsp of cornstarch

Instructions:

Chicken should be frozen in pcs then thaw them out til half frozen. Shred the meat finely.

To soften buds, soak these in lukewarm water for about half an hour. Remove hard end of each bud. Halve remaining bud part. Wash tree ears then slice into pieces. Throw out the liquid that the mushrooms were soaked in.

Combine all the ingredients listed for marinade then put in chicken pcs. Marinate all the pieces well.

Heat wok in medium flame. Pour in 3 tbsps of oil and throw in eggs. Fry by pushing eggs to and fro in wok. Remove eggs and set aside.

Heat wok again then pour in corn oil Put in chicken then stir-fry. Pour in buds, green onions, cabbage plus tree ears. Add salt and stir-fry continuously until cabbage is limp (3 mins).

Put eggs in then stir. Pour in sesame oil.

Warm the pancakes in your microwave if necessary. Serve these together with your dish.

>> Mu Shu Chicken Recipe

Green Onion Cakes Recipe

Ingredients:

Oil
1/2 tsp pepper (white)
2 tsp salt
1 c scallions; chopped
2 tsp sesame oil
1/4 c vegetable shortening
1 1/4 c water
3 1/3 c flour

For the Dip:
1 tsp chili sauce
1 tsp garlic; finely chopped
2 tsp scallions; chopped
2 Tbsp soya sauce
1/2 c broth (chicken)

Instructions:

Take a bowl and put the flour. Add some boiling water and stir until the dough becomes moistened evenly. Knead the dough on board until consistency is good for around 5 mins. Cover. Set aside for around 30 min.

Put together the ingredients of the dip in a different bowl.Roll the dough ’til it takes a cylindrical shape. Then slice it into 12parts.

For the cake, roll part of the dough and shape an 8 in. circle that is around 1/8 in. thick. Cover the remainder to keep it from drying. Use the shortening to brush the dough.

Add some sesame oil, salt, pepper and scallions. Roll the dough again into cylindrical shape and make round patty. After which, tuck the edge of the dough. Then roll it again and make the same 8 in. circle.

To cook, prepare a pan and heat in medium temperature. Put in around 2 Tbsp of oil. Make sure that you coat the pan completely. Place a cake gingerly and let it cook. Turn it over once.

When it reaches a golden shade, it’s done. Do the same with the other cakes. Slice into small wedges (like pizza). Prepare to serve with the dip.

>> Green Onion Cakes Recipe

Chinese Beef Recipe

Ingredients:

1 tsp of cornstarch dissolve with 2 tsp of water
2 tsps of garlic; minced
2 tbsps of oil
4 red chili (small); dried
2 c of broccoli florets

For the Marinade:
3/4 lb steak (flank); sliced thinly
1 tbsp of rice wine
2 tsps of cornstarch
2 tbsps of soy sauce

For the Sauce:
1 tsp of sesame oil
1 tbsp of rice wine
2 tsps of garlic and chili sauce
2 tsps of sugar
1 tbsp of soy sauce
3 tbsps of vinegar (Chinese, black/balsamic)

Instructions:

Add all the ingredients for the marinade. Put in the beef then make sure it is coated. Set aside for around 10min.

Mix the ingredients for the sauce in separate bowl.

Take the broccoli then place it into a pot w/ an inch level of scalding water. Bring water to a boil again ’til broccoli is crispy yet tender. This should take around 3 min. Drain the water.

Heat wok and add the oil. Make sure that the sides are coated. Pour in the chili and garlic. Stir fry for around 2 min.

Place the broccoli back in the wok and wait for it to boil before adding cornstarch mix. Stir ’til it boils. Sauce should become thick. Serve.

>> Chinese Beef Recipe

Garlic Chicken Recipe

Ingredients:

Rice (hot); cooked
2 Tbsps of vegetable oil
3 tsps of garlic (fresh); minced
1 tsp of root ginger
1 Tbsp of wine (white)
1 Tbsp of cornstarch
4 scallions
1 egg (without yolk)
4 chicken breasts; skinned, deboned & halved

For the Sauce:
2 Tbsps of soya sauce
2 Tbsps of wine (white)
1 Tbsp of water
1 tsp of chili (paste); crushed
2 tsps of rice vinegar
2 tsps of refined sugar
1 tsp of cornstarch

Instructions:

Take the chicken then place it in the freezer until firm. Make sure that it is not solid. Cut into strips that are thin.

Beat the egg then add 1 Tbsp of cornstarch and 1 Tbsp. of white wine. Stir until mix has good consistency. Put the chicken in and make sure that all the pieces are coated well. Set aside for 30 min.

Cut the scallions into diagonally thin slices. Chop the garlic & ginger finely. Put together all the ingredients for the sauce.

Heat a wok, put in some oil then stir fry the chicken just until it is half cooked. Remove the chicken. Put in scallions, ginger then garlic in the wok.

Next, put the chicken in again and stir the ingredients until it is combined well. Turn heat off & add a tsp of sesame oil. Serve this dish as a rice topping.

>> Garlic Chicken Recipe

Puff Shrimp Recipe

Ingredients:

Parsley
Oil
1/2 tsp of MSG
1/2 tsp of garlic (juice)
12 shrimps
1/4 tsp of salt
1 c of water
1/2 c of vegetable oil
1/2 tsp of salt
1 Tbsp of baking powder
1 1/2 c of flour

Instructions:

Remove the shell of each shrimp taking care to not include the tail part. Devein each shrimp piece. Rinse and dry. Place each piece carefully on a platter w/ the cut side facing up. Coat w/ a bit of garlic (juice). Salt these and add MSG. Let stand.

Put together baking powder, flour then the salt. Pour in oil. Stir while doing this. Make a shape like a round ball. Pour water and stir continuously.

Prepare wok. Heat some oil for deep-frying. Coat shrimp piece by dipping it in batter. Fry these in the wok. The cooked color should be golden. Once these are done, drain your oil. You can use the parsley for garnishing the serving dish.

To keep shrimp crispy for a long period, preheat an oven to 180 degrees and keep shrimp inside.

>> Puff Shrimp Recipe

Chicken Corn Soup Recipe

Ingredients:

2 ozs ham; minced
2 Tbsps or milk
1/2 tsp of salt
2 eggs; yolks should be removed
2 scallions; minced
2 Tbsps cornflour in 4 Tbsp. water
Monosodium glutamate (pinch)
8 oz can of sweetcorn (cream)
2 chicken stock pints

Instructions:

Get a soup pan, put in the chicken stock then boil. Pour in salt, creamed corn, vetsin and cornflour plus water mix. Keep stirring until soup becomes thick.

Then, add minced scallion. Pour the milk on eggs (without yolk) and beat. Whisk soup while pouring milk and egg combination.

Sprinkle minced ham. Prepare to serve.

>> Chicken Corn Soup Recipe

Foo Yung Recipe

Ingredients:

vegetable oil
1/2 c of stock (chicken)
2 Tbsps of soya sauce
1 tsp of vetsin
1/8 tsp of pepper (ground)
1 tsp of sugar
1 onion; sliced
2 green onions; minced
2 c of fresh mung sprouts
1 c of cooked pork or shrimp
6 beaten eggs

For the Gravy:
a little salt to taste
1/8 tsp of pepper (ground)
1 tsp of vetsin
2 Tbsps of soya sauce
1 Tbsp of cornstarch
1.5 c of stock (chicken)

Instructions:

Heat oven up to 200 degree F temperature. Take platter and make a table napkin lining. Combine all ingredients together but set aside oil for cooking.

Heat pan with veggie oil about 1/2-inch in height. Take measured scoops of prepared egg mix then fry. Repeat until entire mixture is cooked.

The heated oven is for keeping first few omelettes hot.

Make the gravy by combining all your ingredients (listed under For the Gravy) together then boil in sauce pan. Stir until mixture thickens.

>> Foo Yung Recipe

Peanut Sauce Recipe

Ingredients:

1/2 c of water
1 garlic clove; minced
2 dashes of Tabasco sauce
1/2 tsp of sugar
1 Tbsp of water
1.5 Tbsps of soya sauce
1/2 chunky peanut butter

Instructions:

Put together all the ingredients except the half cup of water. Mix well until the sauce is smooth. Then add the half cup of water. Make sure to stir slowly while adding the last ingredient.

>> Peanut Sauce Recipe

Shrimp With Snow Peas Recipe

Ingredients:

2/3 pound of prawns

For the Seasoning:
1 Tablespoon of Haixian sauce
3 Tablespoons of oyster sauce
1/2 teaspoon of corn starch
3 Tablespoons of water
1 Tablespoon of broth (chicken)

For the Marinade:
1 teaspoon of water
1.5 teaspoon of cornstarch
1/2 teaspoon of shredded ginger
1/2 teaspoon of salt
1.5 teaspoon of dry wine

Others:
1/2 pound of snow peas
1/4 teaspoon of salt
1/2 c of vegetable oil
1 garlic clove; chopped finely

Instructions:

Remove the shell of the prawns then make sure to devein each piece. Wash with running water then dry. Put all the marinade ingredients in a mixing bowl and marinate the prawns. Set aside for half an hour.

Prepare wok in a medium or medium-high heat then pour in some oil. Stir-fry the garlic a few seconds until aromatic. Then add the prawns in.

Once prawns turn pink, place these on a platter. Shake salt into the wok then add the peas. Stir-fry again for half a minute.

Pour the seasoning then stir until bubbly. Put prawns back in. Make sure all pieces are coated with the sauce. Then serve with rice.

>> Shrimp With Snow Peas Recipe

Lion’s Head Recipe

Ingredients:

1 lb of Chinese cabbage
3 tbsps of lite soy sauce
6 tbsps of cornstarch dissolve with 4 tbsps of water
1/2 tsp of sugar
1 Tbsp of cornstarch
1 tsp of salt
1/2 c of stock (chicken)
1 tbsp of dry wine
1 lb of pork; ground
1 green onion; quartered
1 ginger sliver
1/2 c of water

Instructions:

Pound together the green onions and the ginger using a cleaver or the back of your knife. Put these in a bowl full of water. Let stand for 10min. After 10 mins., remove the green onions & ginger.

Place pork into a bowl then add in ginger water, scallions, 1 tbsp of the soy sauce, sherry, cornstarch and 1/2 tsp of salt. Stir in a single direction.

Make four big balls w/ the meat mix. Coat the balls w/ the cornstarch that was dissolved in water.

Prepare a wok and heat the 4 tbsps oil. Fry the meatballs til they turn a shade of brown or gold. Baste w/ the hot oil. Take out the meat.

Prepare and heat around 2 tbsps of the oil on a wok. Stir fry the Chinese cabbage for around 2 min. Put the cabbage in a heavy and large pot big enough to hold the meat. Put the meatballs over the cabbage and mix in 2 tbsps of soya sauce.

Next, pour in the stock and allow to simmer for an hr. Add the sugar and allow to come to a boil for 2min. If your gravy seems a bit thin, add in more cornstarch w/water to make it a bit thick.

>> Lion’s Head Recipe

Ginger Tea Recipe

Ingredients:

Refined sugar (to taste) or honey
1 c of water (boiling)
2 pcs of ginger (fresh); thinly sliced

Instructions:

This recipe is good for one or two servings.

Boil water (a cup or two will suffice) and add the ginger. Let the mix boil for around ten minutes. You may add sugar or honey to taste.

>> Ginger Tea Recipe

Shanghai Shrimp Recipe

Ingredients:

2 tsps of vinegar (red wine)
3 Tbsps of sugar
4 Tbsps of soya sauce
2 Tbsps of wine
3 green onions; sliced into 4 pieces each
4 strips of ginger (fresh)
4 Tbsps of vegetable oil
2.5 lbs of shrimp (with shells)

Instructions:

For shrimp to look scrumptious, cut off legs. Open shell at the part near the vein and remove black strips. Be sure to leave the tail and shell on.

Prepare a wok and stir fry green onions and ginger for half a minute. Put in semi opened shrimp pieces and fry for about a minute in high temperature. Cook for a couple of minutes more after putting in remaining sauce ingredients.

>> Shanghai Shrimp Recipe

Chinese Mustard Recipe

Ingredients:

2 tsps of salad oil
1/2 tsp of salt
1/4 c of mustard (dry, English)
1/4 c of water (boiling)

Instructions:

Put the dry mustard in scalding water. Put in the oil and the salt. You can add turmeric to attain a more yellow shade.

>> Chinese Mustard Recipe

Bird of Paradise Recipe

Ingredients:

1 Tbsp. of cornstarch
1 peeled and sliced papaya
1/2 c of sliced scallions
1.5 c of celery; sliced
1 pc of red pepper (bell); seeded & chopped
1/2 tsp of salt
2 tbsps of minced ginger; crystallized
2 big cloves of pressed garlic
3 tbsps of soy sauce
1/4 c of dry wine
2 tbsps of butter
2 pcs of chicken breasts; halved
1 (20 ounce) can of pineapple with syrup

Instructions:

Remove pineapple from syrup. Fry chicken. Use the butter for frying and drain. Put together the pineapple syrup, soy sauce, ginger , dry wine and garlic.

Add the resulting mixture to the chicken. Allow to simmer for 30 min. Turn the chicken just once during cooking. Remove the chicken from the pan and put in the pineapple slices, bell pepper, scallions, celery and the papaya.

Using half a cup of water, dissolve the cornstarch. Put in your pan and bring to a boil.Then, when the sauce has thickened, pour on your chicken.

>> Bird of Paradise Recipe

Barbecued Spareribs Recipe

Ingredients:

1/4 c of dry wine
1/2 c of tomato ketchup
1/2 c of soy sauce
1/2 c of hoisin or sweetened bean sauce
Chopped garlic (3 cloves)
2 pcs of whole and uncut spareribs (2 lbs. per piece)

Instructions:

Remove the extra fat found around the thicker spareribs’ sides. Put ribs on a platter. Put all the marinade ingredients together and even out the mixture over the ribs making sure to cover all sides then set this aside for around a couple of hours.

Arrange the racks of your oven in such a way that one is at the upper part and the other is at the lower part. Heat oven to 375 degrees Farenheit. Use S-hooks to hold the ribs suspended under the upper rack.

Next, put water in the wide pan and place it on lower rack. The watered pan should catch oil drips. Spareribs should be tender and juicy. The ribs will be ready after around 45 min.

>> Barbecued Spareribs Recipe

Teriyaki Beef Recipe

Ingredients:

6 ozs of broccoli flowers
4 ozs of onion; quartered
1/4 c of sesame oil
2 Tbsps of oyster sauce
1/2 tsp of garlic; chopped finely
1 Tbsp of douchi sauce
1 tsp of pepper (black); powdered
1/2 tsp of ginger; ground
2 Tbsps of soya sauce
1 c of teriyaki sauce
1 lb of steak (skirt)

Instructions:

Cube the beef. Put together all ingredients into a large bowl. Marinate the meat for a minimum of one hour. Do this in room temperature. Then put in the fridge if not yet needed for cooking.

To cook: remove the meat from the marinade. Heat oil (preferably olive) in skillet. Put beef in until almost done.

Next, toss in the vegetables. Pour around a cup of the marinade in. Let the mixture boil. Best served w/ wanton noodles or rice.

>> Teriyaki Beef Recipe

Chicken With Mangoes Recipe

Ingredients:

1 tsp of sesame oil
2 tsps of granulated bouillon (chicken)
2 tsps of sugar
4 tsps of soy sauce
3 tbsps of dry wine
3 tbsps of vinegar (white)
3 c of vegetable oil
1 (15 oz) can of mangoes
8 scallions
1 small pc of ginger root (fresh)
3 chicken breasts (whole)
1/4 tsp of baking powder
1/2 tsp of salt
1 3/4 c of water
1 c of flour (all purpose)
2 tsps of cornstarch

Instructions:

Prepare a cup of water, baking powder and salt then mix in bowl. Whisk. Set aside for 15 min.

Chop chicken in strips that are 1/4-inch in width. Add these to previous mixture. Slice ginger in very thin pieces. Chop scallions into half inch pcs.

Remove mangoes from sauce. Slice into half inch strips as well. Cook chicken in vegetable oil. Make sure heat is high. Wait for 3-5min or until chicken turns golden brown.

Remove chicken meat and oil but leave around 1 tbsp in frying pan. Turn down heat then add in ginger and continue to stir fry. Mix vinegar, wine, soya sauce, cornstarch, chicken bouillon granules, 3/4 c of water & sesame oil together. Pour over ginger and allow mixture to come to a boil

Sprinkle scallions. Allow to simmer for 3 min. Add in chicken then mangoes. Allow to cook for 2min. Serve while hot.

>> Chicken With Mangoes Recipe

Hunan Shrimp Recipe

Ingredients:

1 clove of garlic; chopped finely
2 tbsps of ginger (fresh); chopped finely
1/2 c of onions; minced
1.5 lbs of shrimp; shells removed except the tail part, deveined; then refrigerated
3-4 c of peanut oil

For the sauce:
1 tsp of sesame oil
2 tsps of Hunan pepper (or chili paste or red pepper flakes)
pepper (white)
1/2 tsp of salt
4 tbsps of ketchup (tomato flavored)
3 tsps of sugar
1.5 tbsps of oyster sauce

Instruction:

Heat the peanut oil in wok to about 375 degrees Farenheit. Cook the shrimp for about 1min til it turns pinkish. Take out the oil and replace it with 2 tablespoons of unused oil.

Next, heat the oil just until it is smoking. Put in the ginger, onions and the garlic. Stir fry for around 2min. Put in the shrimp again. Toss thoroughly.

Then, pour the sauce into wok. Make sure all the shrimps become coated. Put in a bit of sesame oil. Stir, then serve.

>> Hunan Shrimp Recipe

Pepper Steak Recipe

Ingredients:

1 lb of steak (flank); cut diagonally

For the Marinade:
2 peppers (green); chopped
1/4 c of water
1/4 c of soya sauce
2 Tbsps of oil
2 green onions; sliced
2 tsps of root ginger; skin removed and shredded
4 garlic cloves; diced
2 Tbsps of oil
2 Tbsps of dry wine
1 tsp of sugar
1 onion (large)
2 tsps of cornstarch

Instructions:

Mix all the ingredients for marinade and marinate the steak for around 15 min. Prepare a wok then heat oil. Stir-fry the garlic, green onions and ginger for half a min.

Next, put in half of the meat. Be sure to keep the prepared marinade for later use.

Once the first half of the meat is cooked, remove these and add the second half. Put in the onions and the peppers and fry them for around 2min. Let the veggies stay on the side of the wok then pour in your marinade.

A minute or two of cooking will result to a bubbly sauce. Then put the veggies and the meat back in.

>> Pepper Steak Recipe

Cashew Chicken Recipe

Ingredients:

4 ozs of cashew
4 tbsps of salad oil
1/2 tsp of salt
1/2 tsp of sugar
2 tbsps of cornstarch
1/4 c of soy sauce
1 c of broth (chicken)
2 c of drained bamboo shoots
4 scallions
1/2 lb of mushrooms
1/2 lb of pea-pods (Chinese)
3 pcs of chicken breast; skinned and deboned

Instructions:

Cut chicken meat in a horizontal manner then into squares about an inch each. Put the pieces on a tray. Remove the strings and ends of the pods.

Slice the mushrooms, chop up the scallions and slice bamboo shoots. Put these on the tray. Next, mix together soy sauce, sugar, salt and cornstarch. Heat oil on a pan.

Put in nuts. Toast nuts very lightly. Set aside. Fry the chicken until semi cooked. Add the mushrooms, pods and chicken broth. Allow to cook for a couple of minutes.

Then, add in soy sauce mix and shoots. Cook meal until the sauce is thick. Add in scallions and cashew nuts.Serve.

>> Cashew Chicken Recipe

Pork and Bamboo Shoots Recipe

Ingredients:

4 ozs of bamboo sprigs (shoots)
1 L of water
1 tsp of ginger; ground
1 tsp of brown sugar
1 Tbsp of dry wine
1/4 c of soya sauce
2 lbs of pork (lean)

Instructions:

Slice pork meat into cubes. Marinate these in a mixture of dry wine, sugar, ginger and soya sauce. Mix water then this mixture in a pan.

Then, bring to a boil. Allow to simmer. This should be done in about an hour.

Shred the bamboo sprigs and add these to simmering mixture. Allow to simmer again for around 10minutes. A bit of cornstarch can thicken the sauce if desired.

>> Pork and Bamboo Shoots

Twice-Fried Shredded Beef Recipe

Ingredients:

3/4 pound of sirloin (flank can be used)

For the Marinade:
1 onion
2 celery ribs
1 bell pepper (green)
1 carrot; sliced
1 tsp of cornstarch
2 Tbsps of dry wine
1 tsp of sugar
2 Tbsps of soya sauce

For the Sauce:
1/2 tsp of cornstarch
2 tsps of sesame oil
1 Tbsp of soya sauce
1/2 tsp of chili oil
1 tsp of sugar
2 Tbsps of vinegar (rice)

Instructions:

Remove beef fat. Slice into matchstick sized pcs. Put together ingredients for the marinade in medium bowl.

Then, marinate beeef. Let stand for half hour. Slice pepper, carrot plus celery in the same manner as the beef. Slice onions thinly. Set this aside.

Put together ingredients for sauce in separate bowl.

To cook: Prepare skillet on a ringstand. Pour in 2 inches of oil. Heat ’til 375 deg Fahrenheit. Pour in half of the beef. Deep-fry for about a min. Drain. Do the same process for the other beef thins.

Once done, take out the oil. Leave about 2 Tbsps only. Heat again then stir fry carrots, onions then pepper plus the celery sticks. Pour sauce plus the beef back in. Heat through.

>> Twice-Fried Shredded Beef Recipe

Hot and Sour Soup Recipe

Ingredients:

1/2 tsp of sesame oil
3 beaten eggs
2 tbsps of cornstarch w/ 4 tbsps of water
1.5 c bamboo shoots (strips)
1/2 c of vinegar (white)
1/2 c teaspoon of pepper (white)
5 mushrooms (shitake); sliced into strips
1/2 c of soy sauce
2.5 qts of stock (chicken)
1 (16-oz) tofu block; sliced in 1.5-inch strips

Instructions:

Mix all the ingredients together except the eggs, cornstarch and sesame oil. Heat it until boiling. Add cornstarch little by little, stirring continuously until soup is thick.

Then add the eggs, while still stirring. Drizzle oil on top before serving.

>> Hot and Sour Soup Recipe

Chicken Chow Mein Recipe

Ingredients:

Pepper and salt for seasoning
4 spring onions; chopped fine
2 ozs of ham; shredded fine
4 ozs of bean sprouts
1 tbsp of sesame oil (dark)
2 ozs of snow peas; take off ends
2 cloves of garlic; minced
4 tbsps of vegetable oil
1 tbsp of dry wine (rice or sherry)
3 tbsps of soy sauce
8 ozs of chicken breast; skinned & deboned
12 ozs of noodles

Instructions:

Start by cooking noodles until they are tender. Remove noodles from water. Chop chicken in 2 inch shredded pieces.

Add soy sauce, sesame oil and sherry (2 tsps each). Pour veg. oil into a pan then heat. Add in chicken mix when oil is very hot. Keep frying for a couple of minutes. Make sure to wipe pan clean but keep oil hot.

Add in garlic, sprouts, ham and peas. Keep frying for around a minute. Add noodles after a minute. Fry while continuously stirring. Put in soy sauce according to your liking. Add pepper and salt. Put chicken mix in and garnish with spring onions. Serve.

>>Chicken Chow Mein Recipe

Fried Won Tons Recipe

Fried Won tons Recipe

Ingredients:

1.5 tsp of salt
1/4 tsp of pepper
2 beaten eggs
2 scallions; minced
8 chopped water chestnuts
4 mushrooms (dried); soak ahead for 2hrs.
1/2 lb of prawns (fresh)
1/2 lb of pork (ground)
1 lb of wonton skins

Instructions:

Prepare the prawns by shelling and deveining them. Chop finely. Remove the stems of mushrooms then chop the caps finely.

Mix the pork, prawns, water chestnuts, scallions and half the eggs then all the other seasonings. Prepare wonton squares and put in 1 tsp. of filling at the middle of every piece. Dip the corners into the remaining egg (beaten) then bring corners together to seal.

Fry in a wok until wanton skins turn a golden shade. Drain these then serve.

>> Fried Won Tons Recipe

Mandarin Chicken Recipe

Ingredients:

rice (hot); cooked
1/2 c olives (ripe); pitted
11 ozs of mandarin oranges; drained
3 Tbsps of cornstarch
1/2 c of water
2 Tbsps of pepper (green); chopped
1 tsp of powdered garlic
1 tsp of ginger; ground
1 tsp of pepper
2 tsps of salt
2 tsps of mustard; ground
1/4 c of orange concentrate (frozen)
1/4 c of low salt soya sauce
2 c of water
1/4 c of sugar (brown)
1 c of ketchup
1 chicken about 3 lbs; skinned and sliced

Instructions:

Mix together water, sugar, ketchup, orange concentrate, soy sauce, mustard, pepper, salt, powdered garlic and ginger. Mix well and use half of the marinade to marinate chicken. Keep the remaining premixed marinade. Keep chicken refrigerated overnight or for a minimum of 8hrs.

Once ready to cook, remove the chicken from the marinade. Cook the chicken at low heat. Pour in the marinade that was set aside previously. The cooking should last around 7-8 hrs.

Mix the cornstarch & water. Be sure that consistency is smooth. Pour over the cooking chicken mix while making sure to stir constantly. Add the olives, green pepper and the oranges.

Turn up the heat about half an hour prior to serving. Check that the sauce is sticky and thick. Serve with rice or as topping on rice.

>> Mandarin Chicken Recipe

Chinese Fried Rice Recipe

Ingredients:

1/4 c of veggie oil
1/4 c of mushrooms
1 garlic clove; chopped finely
1 ginger slice; chopped finely
2 c of chopped pork, chicken, shrimp & ham
4 green onions; chopped
4 c of rice; cooked
1/4 c of soya sauce
1/8 tsp of pepper (white); ground
2 whole eggs

Instructions:

Prepare the pepper, soy sauce and egg in a bowl. Stir. But do not beat well. Heat a wok and put in oil. Fry garlic & ginger until light brown.

Next, add rice. Make sure to break apart rice lumps. Add meat, shrimp, chicken & ham. Once these are heated through, add egg mix. Be sure to stir continuously for around 3 min & then, serve.

>> Chinese Fried Rice Recipe

Lemon Chicken Recipe

Ingredients:

1 tbsp of sherry
1/2 tsp of salt
1 tbsp of soy sauce
1/4 c of cornstarch
3 lbs of deboned chicken breasts
1/2 tsp of baking powder
1/3 c of sugar
2 c of vegetable oil
1 tbsp of cornstarch
2 tbsps of vegetable oil
1 c of chicken stock
1 tbsp of lemon juice
2 whole eggs
1 tsp of salt
1 pc lemon

Instructions:

Mix the chicken and the soy sauce, dry wine and the salt. Allow the marinate seep through the meat for a quarter of an hour.

Beat the eggs, baking powder and cornstarch to make the batter. Heat your wok and put in 2 c oil til it reaches 350 deg. Farenheit. Cover the chicken pieces with the batter and fry these until golden brown. Slice into small bite-sized pcs.

Put together the sugar, broth, cornstarch with lemon juice. Add in the last tsp of salt. Mix the lemon strips with the solution and stir-fry for around half a minute. Pour in the cornstarch mix. Stir continuously. Pour the sauce on the chicken and serve.

>> Lemon Chicken Recipe

Hot Chili Oil Recipe

Ingredients:

1 tsp of paprika
1/2 tsp of Szechwan pepper corns
20 hot peppers (chili); dried
1/2 c of oil (corn)

Instructions:

Prepare a strainer by lining paper towels on it. Set aside.

Heat oil in heavy sauce pan. Put in peppers. Stir ’til peppers become a dark shade of brown. Then add in paprika & pepper corns.

Strain mixture. Remove the solid particles. Store inside a covered jar. Refrigerate.

>> Hot Chili Oil Recipe

Almond Biscuits Recipe

Ingredients:

1 tsp of almond essence
1 chicken egg
1/2 c of butter/margarine
1 c of refined sugar
2 tsps of baking powder
2.5 c of flour (all purpose)
Almonds; blanched (decorative)
Beaten egg to glaze

Instructions:

Mix sifted flour, salt and baking powder in bowl. Put sugar in creamed butter and mix until consistency is light and very fluffy. Add the essence of almond and egg.

Add the dry recipe ingredients into your fluffy mixture to make a dough that is quite stiff. Form balls from mixture that are between 1-1.5 inches in diameter. Put the balls on greased cookie/baking tray.

Flatten each piece of cookie ball. Put a slice of almond on top. Use the beaten chicken egg to coat each piece.

Bake cookie pieces in an oven heated to 350 degrees Farenheit for about 20 min. Set aside to cool after baking.

>> Almond Biscuits Recipe

Hot-Fried Crispy Shredded Beef Recipe

Ingredients:

4 tbsps of wine vinegar
2 tbsps of soya sauce
6 tsps of sugar
3 cloves of garlic; crushed
2 red chilies (dry); shredded
2 scallions; sliced into 1in pieces
3 carrots (medium sized); cut thinly
2 c of vegetable oil
4 chicken eggs
1 lb of beef (topside); cut thinly
4 ozs of cornstarch
1/2 tsp of salt

Instructions:

Combine eggs, cornstarch and salt. Coat beef with egg mixture. Prepare wok and bring to a 350 deg Farenheit temperature. Stir fry beef ’til crispy. Drain.

Deep fry carrots ’til crispy. This should take around a minute. Drain. Remove excess oil ’til only around 1.5 tbsp is left. Stir fry scallions, garlic and chili for a few seconds.

Next, add in soy sauce, vinegar and sugar. Put carrots and meat in wok again. Toss ’til cooked.

>> Hot-Fried Crispy Shredded Beef Recipe

Cantonese Roast Duck Recipe

Ingredients:

For the Duck:
3 pcs of sliced ginger (fresh)
1 spring onion
1 Tbsp of salt
Whole duck

For the Glaze:
Sprigs of cilantro (fresh)
1 Tbsp. of soya sauce
1 Tbsp of corn syrup (light)
2 Tbsps. of water

Instructions:

Make sure that your duck is thawed. Cut away all the extra fat then rinse the whole duck. Pat the meat dry.

Next, put salt on duck in both inner and outer side. Refrigerate overnight for flavor to seep in for best results. Place spring onions inside cavity of duck then add the ginger slices over it.

Then, pour around 2 inches water onto a flameproof pan for roasting. Use a lidded one. Put setup on stove. Put a rack on your pan. Wait for water until it boils.

Use a casserole that your duck can fit in. Make sure that the cooking pot fits your rack. Steam the mixture for an hour. Make sure to check the level of your water every few minutes.

Add hot water as needed. After cooking, remove duck. Put together glaze ingredients in a saucepan.

Boil then spread glazed on outer part of your cooked duck with the use of a brush. Let duck dry. This can take around 60 min.

Heat oven at 375 degrees Farenheit. Put duck in with the breast part down. Turn after 20 min. Cook for another 40 min.

Let meal cool for a few minutes. Carve duck along the joints. Serve your meal using cilantro as garnish.

>> Cantonese Roast Duck Recipe

Gingered Fruit Recipe

Ingredients:

1 c flaked almonds; toasted
2 tbsps ginger; chopped and crystallized
1 tbsp glace cherries; chopped
11 ounce can of lychees
15 ounce can of pineapple chunks

Instructions:

Drain syrup out from fruits. Combine these into a bowl, put in the crystallized ginger and chill. Sprinkle with almonds before serving.

>> Gingered Fruit Recipe

Fried Dumplings Recipe

Ingredients:

20 pieces of dumpling wrappers
2 minced green onions
8 ounces of pork (ground)
1 teaspoon of soya sauce
1/2 teaspoon of salt
1 teaspoon of sherry
1 teaspoon of oil

Instructions:

Combine all the ingredients together except for the dumpling skins. Once the mixture is properly mixed, place 1-2 tablespoons of mixture at middle part of wrapper and fold this into half. Then pinch egdes at middle part of mound but leave its 2 ends open.

Create pleats at both open sides & pinch to hold in place. Use a little amount of oil then heat this in a wok. Put in dumplings then heat it for around 2minutes.

Add a little water, just enough to reach less than half the dumpling height. Allow to simmer for around 3minutes.
Drain water from the dish. Pour 2tablespoons oil in pan again & fry dumplings. They should turn golden when cooked.

>> Fried Dumplings Recipe

Chinese Fire Pot Recipe

Ingredients:

chives or cilantro
1/4 pound egg noodles (fine); cooked
mustard (Chinese style, hot)
soy sauce
sweet and sour sauce
4 (13 3/4 ounce) cans of chicken stock
1 pound sirloin (boneless)
1 pound chicken breast; deboned
1 pound shrimps (medium size)
1 pound of fish fillet
1 pound of cabbage (Chinese)
1/2 pound mushrooms (cultivated or forest)
lemon juice
3/4 pound of pea pods (Chinese)
2 bunches of scallions
2 bunches of spinach
2 packs of mushrooms (Enoki)
8 ounce can of water chestnuts; drained & chopped
8 ounce can of bamboo shoots; drained & chopped

Instructions:

Place your fish, chicken & beef in your freezer until they are firm when you touch but not that frozen. Cut the beef & the chicken meat into strips that are quarter of an inch thick and around 2-inches in length. Dice cutlets of fish around 3/4 inch.

Remove the shell of the shrimp then devein it. Slice the cabbage to bits small enough to chew. Wash mushrooms then remove stems if needed (for forest mushrooms and enoki). Cut mushrooms into bits and add a dash of lemon juice.

Prepare the pods by trimming the ends then washing them. Cut scallions in half lengthwise. Further slice into lengths of 2-inches each.

Wash spinach; remove thick parts (stems). Put all the ingredients mentioned above in an artistic manner on a big platter or invidual platters. Place hot or fire pot above a heating equipment or unit.

Pour broth in the pot then heat it up. Each individual should dip his/her own choice of ingredients into the boiling broth. Use the different sauces (soy sauce, sweet and sour, hot mustard) for flavoring. Pair with cooked noodles then garnish with cilantro.

>>Chinese Fire Pot Recipe

Chinese Duck Recipe

Ingredients:

3 ozs almonds (toasted & split)
2 tsps of cornstarch
1 c of stock
4 ozs of peas (frozen)
2 ozs of mushrooms (fresh)
2 celery sticks
2 tbsps of soya sauce
1 tsp of salt
2 tbsps of oil
1 lb of duck meat

Instructions:

Cut duck into thin strips. Take a wok and heat oil to fry duck in for around 5min. Add salt. Add soya sauce. Stir to mix.

Wash all ingredients like celery, mushrooms and peas. Slice mushrooms thinly. Put in celery, mushrooms and peas. Stir to mix for 1min. Pour in stock & allow to boil. Allow to simmer for around 5min.

Prepare cornstarch then mix with cold water. Pour mixture into pan and allow to boil. Make sure to stir continuously until sauce thickens. Garnish with almonds.

>> Chinese Duck Recipe

Chicken Stock Recipe

Ingredients:

2 scallions; cut into quarters
2 strips of ginger (half an inch thick)
3.5 lb chicken for stewing

Instructions:

Place chicken w/ water inside a big pot. Sprinkle scallions and ginger. Let water boil then remove foam and excess fat.

Cover your pot then lower heat. Let simmer for 2 hrs. Strain the broth & use your chicken to be used for other dishes.

>> Chicken Stock Recipe

Silver and Gold Shredded Chicken Recipe

Ingredients:

1/2 lb of chicken (breast part); deboned and skin removed

For the Marinade:
2 tsps of cornstarch
1/2 tsp of salt
1 Tbsp of wine
1 tsp of sesame oil
1 medium to large sized egg (yolk removed)

3 Tbsps of peanut oil
1 lb of spinach (fresh); washed with stems taken off
1 clove of garlic; crushed
1 tsp of salt
1/2 c of peanut oil
1 Tbsp of soya sauce
1 tsp of sugar

Instructions:

Combine all ingredients for marinade. Shred semifrozen chicken breasts then marinate (minimum of 1 hr). Then divide prepared chicken into 2 parts with equal quantity. Pour soy sauce on one part.

Heat wok in high temperature then pour 3 Tbsps of peanut oil. Fry garlic until just golden in color. Put in spinach then continue stir-frying.

Next, pour salt then the sugar in. Once spinach is wilted, remove these and place them onto the middle of a platter. Remove garlic from wok. Wipe wok until clean.

Use wok again to heat half a cup peanut oil. Temperature should be 280 degrees Fahrenheit. Once wok is hot, carefully stir-fry chicken part without soy sauce.

Then, once chicken is cooked, drain oil. Put the white meat on a side of your platter (w/ spinach). Cook chicken w/ soya sauce using a similar style then arrange at the other side of platter.

>> Silver and Gold Shredded Chicken Recipe

Silver and Gold Shredded Chicken Recipe

Ingredients:

1/2 lb of chicken (breast part); deboned and skin removed

For the Marinade:
2 tsps of cornstarch
1/2 tsp of salt
1 Tbsp of wine
1 tsp of sesame oil
1 medium to large sized egg (yolk removed)

3 Tbsps of peanut oil
1 lb of spinach (fresh); washed with stems taken off
1 clove of garlic; crushed
1 tsp of salt
1/2 c of peanut oil
1 Tbsp of soya sauce
1 tsp of sugar

Instructions:

Combine all ingredients for marinade. Shred semifrozen chicken breasts then marinate (minimum of 1 hr). Then divide prepared chicken into 2 parts with equal quantity. Pour soy sauce on one part.

Heat wok in high temperature then pour 3 Tbsps of peanut oil. Fry garlic until just golden in color. Put in spinach then continue stir-frying.

Next, pour salt then the sugar in. Once spinach is wilted, remove these and place them onto the middle of a platter. Remove garlic from wok. Wipe wok until clean.

Use wok again to heat half a cup peanut oil. Temperature should be 280 degrees Fahrenheit. Once wok is hot, carefully stir-fry chicken part without soy sauce.

Then, once chicken is cooked, drain oil. Put the white meat on a side of your platter (w/ spinach). Cook chicken w/ soya sauce using a similar style then arrange at the other side of platter.

>> Silver and Gold Shredded Chicken Recipe

Kung Pao Chicken Recipe

Ingredients:

3/4 lbs of chicken; deboned and skinned
1 tsp of cornstarch
2 tbsps of oyster sauce

For the Sauce:
1/3 c of peanuts; roasted
2 tsps of cornstarch mixed with 1 Tbsp of water
1 canned bamboo shoots (8 ounces); sliced, drained
1/2 of a red pepper (bell); diced
2 celery stalks; chopped
4 tsps of garlic; finely chopped
8 red chilies (red, small); dried
2.5 tbsps of oil
2 tsps of sugar
1 tbsp of soy sauce
1/4 c black vinegar (Chinese)
2 tsps of chili sauce (garlic flavor)
2 tsps of sesame oil
1/4 c broth (chicken)
2 tbsps of hoisin sauce
3 tbsps of rice wine

Instructions:

Put together all the ingredients for the marinade. Mix. Slice the chicken into 1 inch pcs. Marinate chicken; make sure to cover all pcs. Set aside for around 10 min.

Mix all the ingredients for the sauce in different bowl. Heat wok in high temperature. Put in 2 tbsps of oil, coat the sides. Put in the chili then stir for around 10sec. Place the chicken into wok then fry for 2min. Take the chicken & chili out of the wok.

Pour the remaining oil in the wok. Put in garlic. Stir for a few seconds. Place the celery, bamboo shoots and bell peppers. Stir fry for around 2min.

Next, add in the chicken-chili back in the wok and fry for around a min. Put in the sauce. Allow to boil.

Then, pour the cornstarch mix slowly and stir continuously to avoid getting lumpy sauce. Put in the peanuts. Stir again. Serve.

>> Kung Pao Chicken Recipe

Chinese Potato Salad Recipe

Ingredients:

1/4 c cilantro; minced
1/2 c scallions; minced
1 bell pepper (red); chopped finely
3/4 c of bokchoy; chopped
4 bacon strips; cooked to crisp and crushed
6 med sized potatoes (around 2.5lbs.)

For the sauce:
1/8 tsp of salt
1/8 to 1/4 tsp of mustard powder (hot)
1 tbsp of soya sauce
1 tsp of sugar
1-2 tsps of sesame oil
1 1/3 c of mayonnaise

Instructions:

Cook potatoes by boiling. Cube potatoes into bite-size bits. Add all ingredients for dressing together.

Next, add in ingredients to your taste and liking. Then pour dressing on potatoes. Toss and mix well.

>> Chinese Potato Salad Recipe

Beef With Broccoli Recipe

Ingredients:

8 ozs of precooked beef; cut into small pieces
6 scallions; chopped
2 celery sticks; chopped into thin strips
1 bell pepper (green); sliced into strips
1 lb of broccoli; sliced
1 clove of garlic
1 tbsp of ginger; diced into small pieces
1 tbsp of oil
A pinch of crushed pepper (red flakes)
1/2 c of oyster sauce
1/4 c of water
3 tbsps of dry wine
1 tbsp of cornstarch

Instructions:

Mix cornstarch, oyster sauce and water. Make sure that cornstarch is dissolved. Season with pepper flakes.

Next, in your skillet or frying pan, heat the oil. Put in the garlic and ginger slices. Fry for around a minute. Put in the bell pepper, the scallions and celery then continue frying for around 3 minutes.

Add in the cornstarch mix. Mix until sauce is thick. Stir in the meat. If the sauce is thick, add a little broth (chicken). Steamed rice is the best match for this dish.

>> Beef With Broccoli Recipe

Empress Chicken Wings Recipe

Ingredients:

1 tsp of ginger; slivered
2 scallions with tops; cut in strips
2/3 c of water
1/3 c of cornstarch
2 Tbsps of vegetable oil
1 garlic clove; chopped finely
1 Tbsp dry wine
3 Tbsps soya sauce
1.5 lb chicken wings

Instructions:

Clean then disjoint wings. Remove the tips. Add together the sherry, soya sauce, ginger & garlic.

Place chicken in mixture. Set aside in the fridge for an hour. Stir occassionally.

To cook chicken, coat with the cornstarch first then deep fry. Keep the marinade. Once chicken has been cooked, drain the oil.

Put in the marinade in the skillet then add water. Put chicken back in and sprinkle the scallions then ginger over your chicken. Allow to simmer for around 5min. Check if wings are already soft then serve.

>> Empress Chicken Wings Recipe

Orange Beef Recipe

Ingredients:

6 Tbsps of peanut oil
2 eggs (yolk removed)
2 Tbps of cornstarch
2 Tbsps of dry wine
1/2 lb of steak (round)

For the Sauce:
8 stripes rind of orange
1 tsp of vinegar (red wine)
1.5 Tbsp of cornstarch
pepper (fresh, black); ground
1 tsp of sugar
2 Tbsps of lite soya sauce
5 chili peppers (red); chopped
1.5 c of stock (beef flavor)

Instructions:

Mix the eggs, the dry wine and the cornstarch until mixture becomes foamy. Put in beef then coat well. Slice 2×2in. pcs. of the meat.

Prepare the wok and heat 3 Tbps of peanut oil. Then fry the meat until it becomes crisp and turns a brown. Remove cooked meat then add 2 Tbsps of peanut oil to the wok.

Then, stir fry the rind & the red pepper. Put in the rest of the ingredients. Stir. If the sauce is very thick, add a little more of the stock.

Toss beef back in. This is best served w/ steamed rice.

>> Orange Beef Recipe

Chinese Egg Rolls Recipe

Ingredients:

3 c of oil
10 sheets of dough skins
1 egg; beaten
1/4 tsp of sesame oil
1/2 tsp lite soy sauce
ground pepper
1 tsp of sugar
1 tsp of salt
1/3 c of young bamboo culms
10 pcs water chestnuts
1/2 lb of pork/ 1/2 lb of chicken liver;cooked
1/2 pound of shrimp; cooked
2 celery stalks
1 lb of Chinese cabbage

Instructions:

Boil the celery and cabbage until both are tender. Remove excessive water and shred. Drain some more.

Leach the shrimp then cook the pork by baking or frying. Chop both ingredients into tiny pieces. Shred the bamboo culms and water chestnuts.

Then, combine all the ingredients together except the egg. The egg is to be used for sealing the dough skins. Beat the egg.

For cooking part, prepare the oil. Heat it in a wok up to around 375deg. Put in the egg rolls. And when these turn a shade of gold, remove them from the oil then drain.

Note: You can partially cook these and store them in the fridge. Use the same frying technique for the second cooking. This will ensure that egg roll insides will retain their moisture & the outer covering will still crispy.

>> Chinese Egg Rolls Recipe

Steamed Beef Dumplings Recipe

Ingredients:

Water
20 wanton wrappers (round)
1/2 tsp of peanut oil
1 tsp of cornstarch
1 tsp of ginger; chopped finely
1 Tbsp of cilantro; chopped
1.5 Tbsps of soya sauce
8 ozs of beef (lean); ground

For garnishing:
Radish flowers
Green onion fans

Instructions:

Mix the beef, soya sauce, ginger and the cornstarch in oil. Keep wanton wrappers ready. Put a scoop of the beef mix on each wrapper then wet edge w/ water.

Next, gather ends of the wrapper then pinch so that wrappers will have pleats. Steam dumplings in 2 skillets with 2 c of boiling water. Allow 15 min for this process. When serving, use the radish and green onion fans.

>> Steamed Beef Dumplings Recipe

Vegetable Fried Rice Recipe

Ingredients:

4 c of rice; cooked and cooled
1/2 c of peas
1 bell pepper (red); cubed
1 small carrot
2 beaten eggs
6 tbsps of peanut oil
1/2 tsp of salt
3 tbsps of wine (rice)
1/4 c of light soya sauce

Instructions:

Put together the salt, soy sauce plus rice wine. Mix then set this aside. Prepare wok in medium temperature.

Next, pour 2 Tbsps peanut oil when skillet is hot. Cook eggs ’til firm. Make sure these are still moist. Place eggs in bowl. Break cooked egg to small pcs. Set this aside.

Boil a qt of tap water. Put carrots in. This should be done in about a minute. Then drain.

Prepare a skillet in medium high heat. Add in remaining peanut oil. Stir fry garlic. Toss in celery, carrots, peas plus the bell peppers.

Then, put rice in after stir frying these for a minute. Then, stir fry again when rice is in. Put sauce then cook for 5min. Be sure to stir continuously.

>> Vegetable Fried Rice Recipe

Shrimp Toast Recipe

Ingredients:

2 c of vegetable oil
1 scallion
1 ham (1 oz.); cooked and sliced
1 hard boiled yolk
3 pcs of sliced bread
a pinch of pepper
1/4 tsp of salt
2.5 Tbsps of cornstarch
1 chicken egg
12 shrimps (large, fresh, raw)

Instructions:

Shell each shrimp but leave the tail part on. Clean by deveining. Flatten each piece by halving shrimp at the back and pressing. Do not cut through.

Mix the egg, pepper and salt with cornstarch and beat until well blended. Coat the shrimp pieces w/ the mixture. Remove the brown parts of the bread. Slice bread into 4 equal parts. Put shrimp piece on a bread with the back down. Coat w/ a bit of the egg mix.

Slice ham in half inch parts and cut the yolk. Chop scallion finely. Put a bit of yolk then a slice of ham plus a sprinkle of onion over every bread-shrimp pair.

After preparing, heat the oil. The oil in the wok temperature should be around 375 degrees Fahrenheit. Fry the shrimp pieces until they become a shade of gold. This should take around a couple of minutes for either side. Then drain. This should be ready to serve.

>> Shrimp Toast Recipe

Pork With Broccoli in Oyster Sauce Recipe

Ingredients:

1/4 c of water
1/8 tsp of salt
1 garlic clove; chopped finely
1/4 c of vegetable oil
2 small ginger slices; sliced into strips or shredded
2 lbs of broccoli (fresh); sliced
1 lb of pork (lean); sliced
1/2 c of stock (chicken)
1 Tbsp of cornstarch
1/4 c of oyster sauce
1 tsp of sugar

Instructions:

Combine the sugar, cornstarch, oyster sauce then stock. Heat a pan then put in oil. Add salt and stir fry garlic then, ginger.

Next, add in pork. Fry ’til brown. Put in broccoli then stir fry for around 4min. Place the sauce in and stir.

Turn down the heat. Cover the pan. This should be done after two minutes.

>> Pork With Broccoli in Oyster Sauce Recipe

Prawns With Peanut Sauce Recipe

Ingredients:

24 prawns (medium); shelled and deveined
24 olives (black, ripe)
24 pea pods (Chinese)

For the Sauce:
4 garlic cloves; chopped finely
2 Tbsps of vegetable oil
3 Tbsps of sugar
1/4 c of peanut butter
1/4 c of wine (dry)
1/4 c of soya sauce

Instructions:

Prepare the kebabs by alternating prawns, olives and pea pods on a stick. Add all the sauce ingredients togethter. Then grill the kebabs. This should take around 5-10min.

While grilling, make sure to brush prawns with the sauce frequently. This recipe can also be made interesting by using chicken instead of prawns.

>> Prawns With Peanut Sauce Recipe

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