Table Of Content101 Easy Chinese Recipes
The #1 Delicious Chinese Cookbook of 2016
by Chef Wang Xin Li III & 厨师美味 & Chen
Xhen “AKA The Master Of Chinese Cookbook
Recipes” Wang Li
Introduction
Discover 101 delicious new low Chinese recipes to help you enjoy a delicious and healthy meal!
This book includes many recipes for various Chinese foods such as dim sum, noodles, fried rice, Cantonese style, Mandarin Style, and
much more.
These Chinese recipes are:
- Healthy
- Authentic Chinese
- Easy to prepare
- Delicious
You will love this book right away.
The recipes are easy to follow and understand, while still giving an accurate description of what to do.
MUST READ - Important Note From The Chef
Hello readers, Chef Li here.
I just wanted to let you know that we saved the best for last!
>>> Click Here To Check It Out!
Our top 5 chinese recipes of ALL TIME have been compiled at the end of this book. These 5 recipes are so expertly crafted to be
delicious that there is no way you won't love them – and we guarantee that.
>>> Click Here To See Our Top 5 Chinese Recipes of All Time! <<<
Table of Contents
Introduction 1
CHINESE FRIED RICE 4
CHINESE FORTUNE COOKIES 5
SWEET & SOUR SAUCE 5
SZECHUAN NOODLES 6
SZECHWAN CHICKEN AND CASHEWS 6
SZECHWAN EGGPLANT AND TOFU 6
SZECHWAN NOODLES WITH GREEN ONIONS 7
TERIYAKI BEEF 7
THREE FLAVORS SOUP 8
TOFU TRIANGLES 8
TOMATO BEEF 9
TWICE COOKED PORK WITH SPICY VEGETABLES 9
VEGETABLES LO MEIN 10
VELVET CORN SOUP 10
WHEAT STARCH WRAPPERS FOR DUMPLINGS 11
WINED FISH CHUNKS IN BROTH 11
WON TONS 12
WON TON IN OYSTER SAUCE 12
CHINESE NEW YEAR'S COOKIES 12
CHINESE MAPO TOFU 12
CHINESE MIXED VEGETABLES 13
CHINESE TENDERLOIN 13
CLEAR FISH SOUP 14
CRAB RANGOON 14
CRUNCHY BEAN SPROUTS WITH BEEF 14
CURRIED CHICKEN SPRING ROLLS 15
EGG DROP SOUP 16
EGG FLOWER SOUP 16
EGGPLANT WITH SPICY MEAT 16
EGG ROLLS 17
FOIL WRAPPED CHICKEN (APPETIZERS) 17
FRIED GARLIC CHICKEN RECIPE 18
GARLIC CHICKEN 19
HOT & SOUR SOUP 19
HONEY SPONGE CAKE 20
BASIC WON TON 20
BEEF WITH BROCCOLI 21
BEAN CURD WITH OYSTER SAUCE 21
BEEF CHOW MEIN 22
BOK CHOY WITH WHITE PORK 22
BRAISED CHICKEN DRUMSTICKS 23
BRAISED CHINESE CABBAGE 23
BRAISED LION’S HEAD IN A SANDY POT 24
BROCCOLI WITH GARLIC SAUCE 24
BUTTERFLY SHRIMP WITH SNOWPEAS 25
CASHEW CHICKEN 25
CASHEW NUT PRAWNS 26
CHICKEN CHOW MEIN CASSEROLE 26
CHICKEN HARVEST STIR-FRY 27
CHICKEN AND LOTUS SEED SOUP 27
CHICKEN IN PLUM SAUCE 27
CHICKEN FOO YUNG 28
CHINESE BARBECUE SAUCE 28
CHINESE BARBECUED SPARERIBS 28
CHINESE CABBAGE 29
CHINESE CHICKEN WING DRUMSTICKS 29
CHINESE COLESLAW 29
CHINESE FIRE POT 30
KUNG PAO BEEF 30
KUNG PAO CHICKEN 31
LAMB SLIVERS IN PUNGENT SAUCE 32
LAMB SOUP POT 32
LEMON CHICKEN 33
LO MEIN 33
MIXED FRUITS WITH GRASS JELLY 33
ONION CAKES 34
PAPER PRAWNS 34
PRAWNS HUNAN STYLE 34
RICE STICKS WITH VEGETABLES 35
SALMON STEAK WITH CLOUD EARS AND NOODLES 35
SALT BAKED CHICKEN 35
SESAME BEEF 36
SHANGYI SHRIMP 36
SHREDDED PORK WITH YU SHON SAUCE 37
SHRIMP CHIPS 37
SHRIMP WITH HOT SAUCE 38
SHRIMP IN LOBSTER SAUCE 38
SINGAPORE FRIED NOODLES 39
SOUR SOUP WITH RICE NOODLES 40
SPICY PORK STRIPS WITH BLACK FUNGUS 40
STEAMED HONEY PEARS 41
STEAMED PORK DUMPLINGS 41
STEAMED PUNGENT COD WITH CABBAGE 41
STEAMED TRANSLUCENT DUMPLINGS 42
STEAMED WHOLE FISH 43
STIR FRIED VEGETABLES WITH BEAN CURD 43
STIR FRIED SNOW PEAS 44
SUGARED WALNUTS 44
SWEET ALMOND PUDDING WITH DATES 45
SWEET AND PUNGENT LOTUS ROOT WITH PORK 45
ALMOND CHICKEN 45
ALMOND COOKIES 46
ASPARAGUS AND SESAME CHICKEN SOUP 46
ASSORTED VEGETABLES IN A CLEAR SAUCE 47
AUTHENTIC FRIED RICE 48
BARBECUED LAMB ON SKEWERS 48
Top 5 Chinese Recipes Of All Time 48
Win a Free Kindle Fire HDX (or iPad) 50
Important Note From The Author 50
CHINESE FRIED RICE
2 tbsp sunflower or vegetable oil 8 oz Cooked long grain rice 3 oz Smoked incline bacon, finely diced 3 oz
Peeled prawns 2 - 3 eggs, beaten 4 oz Fresh or solidified peas, whitened 6 Spring Onions Salt and crisply
ground dark pepper Spring onion decorations Heat the oil in a substantial skillet or wok, until simply
smoking. Mix in the rice and panfry for 1 minute, then include the bacon and prawns. Keep on cooking for
a further 5 minutes over a high warmth. Clue: on the off chance that you somewhat undercook the rice it
won't turn into a sticky wreckage.
Blend in the beaten eggs, peas and spring onions, and cook for a further two minutes. Season to taste.3)
Serve sizzling, decorated with spring onion tufts. serves 3-4
CHINESE FORTUNE COOKIES
5 Egg whites 1/2 c Sugar 1/4 tsp Salt 1 c Unsalted margarine (liquefied and cooled) 1 c Flour 1/2 tsp
Almond extricate Messages/5 dozen Preheat stove to 375 degrees. Put egg whites in a bowl,next include the
sugar and salt and blend until the sugar has broken up and the blend is thick and glossy. Progressively beat
spread into egg white blend. Next mix in the flour and include almond separate. Utilizing a measuring
spoon, drop by teaspoonfuls, well separated, onto a lubed or nonstick preparing sheet.
Heat just 1 sheet at once for 7-8 minutes, or until the edges are daintily cooked. Working rapidly, put a
message in the focal point of every treat, and overlap down the middle while still warm. Place the still-
warm collapsed treats in cool biscuit tins to shape. Cool totally before putting away. Makes around 60
treats.
SWEET & SOUR SAUCE
3/4 c water 3/4 c cocoa sugar 1/2 c juice vinegar 3 tbsp cornstarch 2 tbsp soy sauce 1/4 c water Convey ¾ c
water to bubble, then include sugar,and blend, cook until sugar breaks up. Include vinegar, and cook 1 more
min.
In the mean time blend cornstarch, soy sauce, and staying cool water to frame a glue. At that point mix into
thicken blend .**due to the causticity of the vinegar it's best to utilize a polish search for gold sauce.
SZECHUAN CHICKEN
1 lb. boneless chicken bosom, cubed 4-6 carrots, cut into 1/4" pieces 1 can bamboo shoots 12-15 dried hot
peppers cooking oil Sauce
6 tbsp. soy sauce + 3 tbsp. Water (or 9 tbsp. of low-sodium soy sauce) 2-3 tbsp. cornstarch hacked crisp
ginger or powdered dry ginger (to taste) 3 tbsp. sherry (discretionary) Blend the elements for the sauce in a
dish.
Place the peppers and 1 tbsp. of cooking oil in a wok. Chestnut the peppers under medium-high warmth and
evacuate them to a plate. Include the cubed chicken and cook until pink shading vanishes (2-5 min). Expel
the chicken from the wok. Include 1 tbsp. of oil to the wok, and include the carrots. Panfry until carrots start
to diminish. (In the event that you incline toward delicate vagetables, you can add a few tbsps of water to
the carrots and steam them for 5 min. or somewhere in the vicinity).
Include the bamboo shoots and panfry 1-2 minutes. Include the peppers, chicken, and the sauce to the wok.
Blend under medium warmth until the sauce thickens. Present with rice.
SZECHUAN NOODLES
1/4 c Sesame oil Hot Bean glue; to taste 1/2 c Soy Sauce 1/4 c Velvety nutty spread Ginger; ground to taste
Pasta; Hot cooked new hom Garlic; minced Scallions; trim shaved Blend all fixings and add to Pasta; hurl
to coat, topping and serve quickly. Just utilize enough Sauce to coat the Pasta. Store any remaining Sauce in
the icebox.
SZECHWAN CHICKEN AND CASHEWS
2 tsp Sugar 2 Entire chicken bosoms, boned, cleaned and cut into 3/4 Inch shapes 1 tsp White vinegar 1/4 -
c Vegetable oil 1/2 To 1 tsp pulverized red pepper pieces 1 tbsp Soy Sauce 1 tbsp Chinese Rice wine or dry
sherry 3 Green onions, cut askew 2 tbsp Soy Sauce 1 tbsp Minced new ginger 1 tbsp Cornstarch 1/2 c
Unsalted cashews Cook Rice as indicated by bundle headings. Marinate chicken in 1 Tbsp soy Sauce and
Rice wine for 30 minutes.
Join 2 Tbsp soy Sauce, cornstarch, Sugar and vinegar and put aside. Heat oil in wok or skillet. Add red
pepper to taste and cook until dark. Include chicken and panfry for 2 minutes. Uproot chicken. Include
green onions and ginger and panfry for 1 minute.
Return chicken to wok. Cook 2 minutes. Blending continually, include soy Sauce blend and any staying
chicken marinade. Include cashews. Serve over cooked Rice SZECHWAN EGGPLANT AND TOFU
3 tbsp Soy Sauce 2 tbsp Minced Garlic 1/4 c Dry sherry or Chinese Rice wine 1 tbsp Minced crisp ginger
1/4 tsp Dark pepper 1 tbsp White or cocoa Sugar Cayenne pepper to taste 1 tbsp Juice vinegar 3 Cakes firm
tofu, cut into strips 3 tbsp Cornstarch 2 tb Shelled nut oil 8 Scallions: greens minced, 1 md Onion, meagerly
cut whites in strips, separate 1 lg Eggplant, cut into slender strips, 1 bn Cilantro, minced (discretionary) 3/4
tsp Salt SZECHWAN EGGPLANT and TOFU Sauce: Consolidate soy Sauce, vinegar, sherry, Sugar in a
fluid measuring container. Add enough water to make up to 1 glass. Place cornstarch in a little bowl, pour
in the fluid, pour on the fluid and speed till broke down. Put aside.
Heat a substantial wok over a high fire. Include oil and onion and panfry for around a moment. Include
eggplant and salt and panfry for 8 to 10 minutes till the eggplant is delicate. Include Garlic, ginger and dark
pepper and cayenne. Cook a couple of minutes more. Include tofu and scallion bottoms.
Mix the dish of fluid that has been put aside and add to the wok. Blend well and panfry for an additional
couple of minutes till the Sauce is thickened. Expel from the warmth and serve over Rice finished with
scallion greens and cilantro. Serves 4.
SZECHWAN NOODLES WITH GREEN ONIONS
1 lb Chinese noodles (not canned) 1 tsp Hot Bean stew oil (or to taste) 3 1/2 tb Dim cocoa sesame oil 6
Green onions, cut finely - on the predisposition, isolated 3 1/2 tbsp Soy Sauce 2 tbsp Rice vinegar Dark
sesame seeds, discretionary 2 tbsp Granulated Sugar (or to taste) Crisp cilantro, discretionary 1/4 c BBQ
Pork, discretionary Heat a liberal measure of unsalted water to the point of boiling. Include the noodles (at
the same time) for around 2 minutes, or until still somewhat firm (toothy yet firm). Use chopsticks or two
wooden spoons to independent noodles as they cook. Try not to overcook. Void noodles into a substantial
colander, then instantly flush with icy running water until cool. Shake off abundance water and deplete for
15 to 30 minutes.
Join sesame oil, soy Sauce, vinegar, Sugar and Stew oil; blend well. Pour over noodles and utilize your
hands to uniformly appropriate prepared Sauce. Work precisely so noodles don[t break. Delicately Spread
Sauce over every strand and permit the noodles to completely assimilate Sauce before eating. Include all
onions aside from 2 tbsps. Hurl and blend to uniformly circulate the onions.
Trim with remaining onions, sesame seeds and cilantro, if craved. Noodles taste best on the off chance that
they are permitted to sit and the flavors merge for a couple of hours before serving. Serve refrigerated and
icy, or at room temperature.
TERIYAKI BEEF
1 lb skirt hamburger steak 1 c teriyaki sauce 2 tbsp soy sauce 1/2 tsp ground ginger 1 tsp ground dark
pepper 1/2 tsp new minced garlic 2 tbsp shellfish sauce 1 tbsp dark bean sauce 1/4 glass sesame oil 4 oz
onion (1/4" jullienne") 6 oz broccoli florets Cut skirt steaks into 1" solid shapes and consolidate every
above fixing in blending dish. Blend thouroughly and let marinate for no less than a half hour at room temp.
Refrigerate until required.
At the point when prepared to cook: seperate hamburger just from marinade (save everything else). In a
wok, heat up around a 1/4" of olive oil. include hamburger and cook 3/4 done. Include marinated vegetable
(broccoli and onion). cook until hamburger is done, then include roughly 1 glass (or as much as fancied) of
marintate to meat and veggies. Cook over low fire to slight bubble. Serve over rice with wonton noodles
around edge of plate (or pasta dish) THREE FLAVORS SOUP
5 c Light, clear chicken stock 8 Water chestnuts 10 Crisp medium shrimp (OR 2 Green onions 1/4 lb
Cooked child shrimp) 1 tsp Salt Wash, shell and de-vein shrimp. Cut water chestnuts into slight circles.
Mince whole green onions. Convey stock to overflow with onions and water chestnuts. Include shrimp and
salt. Taste and right salt if vital. Return Soup to bubble. Serves 4.
TOFU TRIANGLES
1/2 lb Firm tofu 20 Wonton skins 1 tb Corn or canola oil (sum might be multiplied) Oil for profound
searing 1/4 lb New mushrooms; minced 1 tsp Minced ginger root 1 Soy Sauce (or twofold sum) 1/2 c
Cleaved onion 1/4 tsp Pepper 1 tbsp Curry powder; mixed with: 1 tsp Sherry 2 tbsp Water 1/4 tsp Paprika 1
tsp Cornstarch; mixed with: 1 tsp Low sodium moment bouillon chicken, or Vegetable 1 tbsp Water (sum
might be multiplied) 1 tbsp Sesame oil Dry the tofu and disintegrate into little pieces with a fork. Heat oil in
a nonstick wok; saute ginger root until chestnut. Include cleaved onion and mixed curry powder; blend and
cook for 2 minutes. Include tofu, mushrooms, soy Sauce, pepper, sherry, paprika and bouillon; heat to the
point of boiling.
Include sesame oil and mixed cornstarch; blend well. Cool. Place a part of the curried tofu (around 2 tsps)
in the focal point of a wonton skin. Fold the skin corner to corner into the state of a triangle. Seal the edges
with water. Heat oil for profound singing.
Broil the tofu triangles until chestnut and fresh. Present with vinegar, square with measures of soy Sauce
and vinegar, or Sweet and Sharp Sauce, or eat plain. Makes 30 triangles TOMATO BEEF
3/4 lb. flank steak 1 tsp rice wine Squeeze sugar 2 tbsp soy sauce 1 piece ginger root, minced 1/4 tsp pepper
1 tsp cornstarch 2 tbsp oil 1/4 container chicken juices 1 tbsp soy sauce 1 tsp sesame oil 1 tbsp sugar 2 tbsp
ketchup 1/2 glass oil 12 green onions, cut 1 expansive green pepper, seeded, cut into strips 2 ready
tomatoes, seeded, cut into wedges Cut flank steak into slender strips around 2 crawls in length. In a vast
dish, join wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil. Add meat strips and hurl to coat.
Let marinate for 30 minutes. In a little bowl, join the juices, cornstarch, soy sauce, sesame oil, sugar and
ketchup; put aside.
Place wok over high warmth and include 1/4 measure of oil. Panfry meat for 2 to 3 minutes. Evacuate with
an opened spoon and exchange to a substantial dish. Include remaining 1/4 measure of oil and warmth.
Include green onions and green pepper and panfry for 1 minute. Include tomatoes and panfry for one more
moment. Include soup blend and cook for 1 minute, or until it thickens somewhat. Include hamburger and
blend well.
DOUBLE COOKED PIG WITH SPICY VEGGIES
1/2 lb Pork barge in on in one piece 1 lg Carrot 5 lg Jyo dark mushrooms 1 3D square Bean curd 2 sm Dried
red Stew peppers,Minced 1/3 c Mushroom fluid 1 tb Dainty soy Sauce 2 lg Cloves Garlic, minced 1 pn
Sugar 2 tsp Crisp ginger root, minced 1 tsp Salt 1 sm Chime pepper 2 tb Nut oil 1/4 c Bamboo shoots
Cornstarch glue In pot, spread Pork butt with water, heat to the point of boiling and stew for 30 minutes.
Include more Boiling hot water if level goes beneath Pork. Cool Pork in its cooking water. Wash, then
absorb mushrooms warm water for 60 minutes. Press fluid from mushrooms, saving fluid. Dispose of
mushroom stems, and split mushrooms. Split, seed and center ringer pepper; cut into pieces around 1" by
1/2".
Cut bamboo to match ringer pepper. Peel carrot; cut on predisposition into ovals. Expel Pork from cooking
water, and parboil carrots in water for 1 minute. Cut 2/3 of Pork barge in on rectangles same size as ringer
pepper. Save remaining 1/3 for another dish. Strain mushroom fluid; join determined sum with soy Sauce,
Sugar and salt. Channel Bean curd, wash in frosty water, and cut same size as ringer pepper.
Panfry: Add oil to exceptionally Hot wok. At the point when oil starts to smoke, panfry mushrooms, Garlic
and ginger for 1 minute. Include ringer pepper, bamboo shoots, carrots and Pork; panfry for 1 minute.
Include Bean curd and mushroom fluid; convey to bubble. On medium warmth, spread wok and cook for 1-
2 minutes, until chime pepper is brilliant green and fresh. Push fixings up side of wok. Re-mix thick
cornstarch glue, then spill into fluid until it thickens; cook quickly while blending. Recombine with fixings.
Serve.
VEGETABLES LO MEIN
1/4 lb Delicate, crisp wheat flour Noodles 2 tbsp Cooking oil 1/4 tsp Salt 6 Dried Jyo mushrooms (or 10
Nami mushrooms) 1 c Chicken soup 1/2 tsp Sugar 3 Expansive stalks celery Cornstarch glue 1/2 c Cut
bamboo shoots Noodles: Add delicate noodles to bubbling salted water; mix with chopsticks and cook until
noodles lose their floury taste however are still firm. Instantly deplete in colander and flush in chilly water
to capture cooking process. In the event that you hold noodles for over 10 minutes hurl them with a little oil
to anticipate staying.
Vegetables: Drench Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); cut in
meager strips. Cut celery with the Grain in dainty strips around 3" long. Sliced bamboo shoots in strips to
match celery.
Mix Broiling: Heat wok to medium-high. Whenever Hot, spill oil around side of skillet. Include salt; mix
quickly. Include mushrooms and bamboo shoots; mix for around 30 seconds. Include celery, mix
energetically for 30 seconds. Push Vegetables up side of wok; include juices and Sugar, convey to bubble.
Include noodles, a modest bunch at once, mixing them into soup for around 20 seconds.
Consolidate Vegetables and noodles, spread wok, steam for 30 seconds. Push all fixings to side. On the off
chance that important, thicken squeezes marginally with cornstarch glue. Include glue a little at once,
mixing always. Serves 4
VELVET CORN SOUP
1 tbsp Shelled nut oil 1 tbsp Dry sherry 4 Green onions, minced 1/2 tsp MSG (select) 1/2 tsp New ginger
root, minced 2 tbsp Cornstarch and 3 c Chicken stock 1/8 c Stock for cornstarch glue 1 c Canned cream-
style corn 2 Egg whites 1/4 tsp Salt 1 tbsp Cooked Smithfield (or Hickory-smoked) ham, minced 1/4 tsp
White pepper 1 tsp Sugar Wash corn in stock. Channel corn, holding stock; hack finely and come back to
stock. In a container, blend cornstarch and cool stock to make glue. In overwhelming 2-quart pan, heat oil
until Hot. Sauté green onions and ginger for around 30 seconds, blending continually to abstain from
smoldering. Include stock and corn; mix and bring to simply under bubble. Include salt, pepper and Sugar.
Stew 15 minutes or until prepared to serve. Just before serving, turn up warmth again to a bubbly bubble.
Spill in cornstarch glue until Soup gains a waxy translucence. It ought to in any case be slight, however not
watery. Include sherry. Presently beat Egg white with a fork to a light foam. Turn off warmth. Rapidly
whirl in Egg whites. Fill serving dish. Trim with ham.
WHEAT STARCH WRAPPERS FOR DUMPLINGS
some Wheat starch 1 tbsp Shelled nut oil in addition to additional to oil 1/4 c Tapioca starch The wrappers 1
c Bubbling water Consolidate the wheat starch and tapioca starch in a blending dish. At the point when the
water achieves a bubble quickly empty it into the flour and blend vivaciously into a ball, with a wooden
spoon. The Hot bubbling water cooks the starches. Add the oil to the batter and combine and in addition
conceivable. The batter as of right now is very thick and uneven. While Hot, get together the batter and
massage on a softly oiled surface until smooth and very much mixed, around 3 minutes. It ought to feel
somewhat rubbery and putty-like. Spread with a clammy towel. Batter is prepared to make Ha Gow or Fun
Gwau. Makes around 30.
WINED FISH CHUNKS IN BROTH
2 lb Sleek Fish, for example, mackerel 4 Napa cabbage leaves 2 tsp Salt 2 Scallions 1/2 c Great quality dry
white wine 2 3D squares hard bean curd 3 c Chicken stock 1 tbsp Cooked Serving of mixed greens oil 1/2
tsp Ginger root, minced 1/2 tsp Ground white pepper 1/4 tsp Salt Marinating: Clean Fish, dispose of head
and blades. Wash Fish, cut crosswise over Fish in 1/2" segments. Blend salt and white wine in dish. Include
Fish lumps; rub with marinade; spread dish; refrigerate for 6 hours.
Following 2 hours, swing Fish to blend with marinade. Arrangements: Wash cabbage; cut leaves down
center, then in 2" segments.
Wash beancurd; cut into 1" 3D squares. Wash, trim and shred scallions, greens what not. Peel and mince
ginger. Heat Serving of mixed greens oil to purpose of smoking. Expel from warmth; save.
Cooking: Wash Fish pieces, channel. Heat chicken stock, beancurd, ginger and salt in Sauce skillet.
Diminish heat, spread container, and stew for 10 minutes. When you are prepared to include Fish and
cabbage, turn up warmth to bubble; include Fish and cabbage when fluid bubbles; spread skillet. Fish and
cabbage are cooked in around 3 to 5 minutes - cabbage leaves will be splendid lime green. Spoon Fish,
cabbage and beancurd into warm shallow serving dish; include Soup. Trim with cooked oil, minced scallion
and pepper. Serves 4
WON TONS
1 pkg. won ton wrappers (can be found in the produce office) 1 pkg. pork frankfurter 4 scallions (diced) 1
can water chesnuts (diced) dash of salt, pepper, and garlic salt Consolidate all fixings. Presently, Lay won
ton wrappers level on ledge. Place 1 tsp. of blend in the focal point of every skin. Plunge your fingers into
some warm water and saturate two edges of the wrapper then overlap it fifty-fifty into a triangle shape.
Soak the two external purposes of the triangle then unite them. Broil in oil at 350 degrees for around 3
minutes. Turn once amid cooking.
WON TON IN OYSTER SAUCE
40 Won ton 1 tbsp Slender soy Sauce 2 qt Water 2 tbsp Clam Sauce 1/2 tbsp Sesame oil 1 Green onion,
cleaved In a vast pan heat 2 quarts water to the point of boiling. Include won ton and bubble for 5 minutes;
then, evacuate with a Chinese strainer or colander. Put the cooked won ton in a profound serving bowl, and
include every single other fixing aside from the green onion, and blend painstakingly. Trim with the hacked
green onion.
CHINESE NEW YEAR'S COOKIES
6 oz Pkg semi-sweet - chocolate bits 6 oz Pkg butterscotch pieces 3 oz Can Chinese noodles 7 1/2 oz Can
salted Spanish Peanuts Melt chocolate and butterscotch chips over high temp water (a dbl kettle works best)
Include noodles and peanuts. Drop by spoonful on wax paper. Keep blend hot while spooning. Chill until
firm. Makes approx. 4 dozen.
CHINESE MA-PO TO-FU
2 tbsp Oil; for sautéing 1 pak Crisp tofu (any immovability) - cut into blocks 1 tbsp Dark Bean Garlic
Sauce-(see notes) 1/4 c Hacked green onions 1 tsp Red Stew Glue with Garlic Salt to taste 1/4 lb Ground
Pork Dark Bean Garlic Sauce and Red Stew Glue with Garlic are accessible at Asian markets and a few
general stores with huge Asian forte segments.
In a wok or profound skillet, place oil, Dark Bean Sauce, Red Stew Sauce with Garlic and ground Pork.
Turn heat on high; steadily consolidate the sauces and Meat as the warmth increments. At the point when
Meat is sautéed and cooked through, swing warmth to medium and include cubed tofu. Blend tenderly and
keep on simmering for 5-8 minutes, mixing every so often, until all around mixed and tofu is warmed
through. Include green onion and hurl. Add salt to taste. Present with cooked white Rice. 4 servings
CHINESE MIXED VEGETABLES
1 tsp vegetable oil 1 daintily cut gingerroot 1 clove squashed garlic 2 c Chinese cabbage (hacked) 1 tsp salt
1/2 tsp sugar 1/4 teaspoon MSG (discretionary) 1/4 c canned chicken juices 1/2 c pea pods 1/2 c cut
bamboo shoots 1/2 c meagerly cut mushrooms Preheat wok and spread the vegetable oil around inside. Rub
base and agrees with the ginger root and garlic, then toss. Placed cabbage in wok and blend. Include salt,
