The 50 Best Chinese Recipes: Tasty, fresh, and easy to make!
By Adams Media
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The 50 Best Chinese Recipes - Adams Media
The 50 Best
Chinese Recipes
Tasty, fresh, and easy to make!
Adams Media, an imprint of Simon & Schuster, Inc.
Avon, Massachusetts
Contents
Introduction
Classic Egg Rolls
Crunchy Crab Rangoon
Savory Lettuce Wraps
Steamed Dumplings with Dipping Sauce
Dim-Sum Style Sticky Rice
Scallion Pancakes
Wonton Soup
Hot and Sour Soup
Traditional Egg Drop Soup
Gado Gado Salad with Peanut Sauce
Chinese Watermelon Salad
Garlicky Asparagus Salad
Restaurant Style Chicken Fried Rice
Fiery Rice Noodles
Dan Dan Noodles
Mongolian Beef and Vermicelli
Beef Satay Skewers
Chinese Barbecue Beef
Crispy Beef with Orange Sauce
Ginger Beef Stir-fry
Sweet and Sour Spareribs
Bite-size Garlic Spareribs
Szechwan Twice-Cooked Pork
Lap Chong Stir-fry
Fiery Hoisin Pork
Moo Goo Gai Pan
Chicken with Cashews
General Tso’s Chicken
Healthy Kung Pao Chicken
Chicken with Garlic
Sweet Mango Chicken
Classic Sesame Chicken
Easy Peking Duck
Deep Fried Tofu Cubes
Szechwan Bean Curd and Preserved Vegetable
Braised Tofu with Mushrooms and Carrots
Shrimp Egg Foo Yung
Shrimp Toast Appetizer
Cantonese-style Lobster Tails
Fiery Shanghai Noodles with Shrimp
Shrimp with Lobster Sauce
Sweet-and-Sour Bok Choy and Cabbage
Broccoli Stir-fry with Oyster Sauce
Szechwan Eggplant with Hot Bean Sauce
Mu Shu Mixed Vegetables
Dim Sum Almond Cookies
Light Mango Pudding
Poached Asian Pears with Ginger and Pumpkin
Pineapple and Ginger Frozen Treat
Holiday Sticky Rice Cake
Also Available
Copyright Page
Introduction
You love Chinese food from a restaurant or local takeout place, so why not try to make it at home? Besides the obvious advantage to your wallet, it’s often healthier than restaurant fare, since you control the fat and calorie count. You can let your own creativity come into play, adjusting a recipe to add favorite foods or seasonal local ingredients. Cooking Chinese food at home also allows you to modify a recipe to suit your family’s tastes.
An added bonus is that there is something about cooking Chinese food that brings families together. Many pleasurable evenings can be spent filling dumplings or making pancakes. Appetizers such as egg rolls can often be baked as well as deep-fried, making it easier to involve young children. And cooking Chinese doesn’t have to be difficult — many ingredients in popular Chinese dishes can be found in your local grocer store. All you need for equipment is a good knife, a large skillet, and maybe a vegetable steaming basket.
Here are fifty mouthwatering dishes, from the traditional (Hot and Sour Soup, Moo Goo Gai Pan, and General Tso’s Chicken) to the exotic (Gado Gado Salad with Peanut Sauce, Szechwan Bean Curd and Preserved Vegetable, and Holiday Sticky Rice Cake). Get out your chopsticks and get ready to enjoy the uniquely harmonious blending of flavors, textures, and colors of a home-cooked Chinese meal.
Classic Egg Rolls
These freeze well — merely drain after cooking, wrap individual rolls tightly in plastic wrap, and store in a freezer bag. When you want to enjoy later, unwrap and heat in the toaster oven.
Makes 15 egg rolls
Ingredients
¹⁄4 cup canned bamboo shoots, sliced
1 tablespoon oyster sauce
1 tablespoon chicken broth or stock
¹⁄2 teaspoon sugar
2 tablespoons oil for stir-frying
6 large fresh mushrooms, thinly sliced
1 stalk celery, thinly sliced on the diagonal
¹⁄4 cup water chestnuts, thinly sliced
1 cup fresh mung bean sprouts, drained
2 green onions, thinly sliced on the diagonal
¹⁄2 pound barbecued pork
15 egg roll wrappers
3 tablespoons cornstarch mixed with 2 tablespoons water
4–6 cups oil for frying
Thinly slice the bamboo shoots. Combine the oyster sauce, chicken broth, and sugar. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the celery, then the water chestnuts, then bamboo shoots, stir-frying each for about 1