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    The 50 Best Chinese Recipes: Tasty, fresh, and easy to make!
    The 50 Best Chinese Recipes: Tasty, fresh, and easy to make!
    The 50 Best Chinese Recipes: Tasty, fresh, and easy to make!
    Ebook102 pages40 minutes

    The 50 Best Chinese Recipes: Tasty, fresh, and easy to make!

    By Adams Media

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    About this ebook

    They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Cast-Iron Recipes is an appetizing selection of delicious dishes made specifically for your favorite pots and skillets. From Garlic and Herb Roast Chicken to Caramelized Ribeye Steaks with Wasabi, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Cast-Iron Recipes is an appetizing selection of delicious dishes made specifically for your favorite pots and skillets. From Garlic and Herb Roast Chicken to Caramelized Ribeye Steaks with Wasabi, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateOct 3, 2011
    ISBN9781440534195
    The 50 Best Chinese Recipes: Tasty, fresh, and easy to make!
    Author

    Adams Media

    At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

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      Book preview

      The 50 Best Chinese Recipes - Adams Media

      The 50 Best Chinese Recipes Cover

      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

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