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Hunan

recipes

Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant)

Posted by Gandalf The White  

This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA. Originally a Sichuan regional specialty, hot and sour soup has become a... MORE»

Recipe #379199

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Sizzling Beef Fajitas

Posted by Chef #1298498  

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Recipe #378429

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Pennsylvania Pot Roast

Posted by Chef #1298498  

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Recipe #378300

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Mexican Chicken Bake (Easy Chilaquiles)

(1 reviews) Posted by chef_cmontes  

I made this recipe for my in-laws and husband who are from Mexico. I was thinking it would be too "americanized" for their tastes, but they LOVED it. They told me that it tasted just like "chilaquiles", which is a dish that... MORE»

Recipe #378185

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Eggplant Hunan Style

Posted by Leslie in Texas  

This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section. MORE»

Recipe #373171

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Shrimp With Pine Nuts

Posted by Leslie in Texas  

This was printed in the R.S.V.P. section of a March 1982 Bon Appetit. The recipe was requested from the House of Hunan in Terre Haute,Indiana. MORE»

Recipe #371552

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Hunan Eggplant

Posted by Manami  

Insipid eggplant dishes are now a thing of the past! It doesn't look very pretty but the taste more than makes up for it. The most important flavoring ingredient is the chili bean paste so choose a good one that is made with fermented fava beans... MORE»

Recipe #332382

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Orange Beef Ww

(2 reviews) Posted by KateL  

Entered for safe-keeping, from Weight Watchers Magazine September-October 2008. 3 "thingies" per serving. Original recipe called for 10-oz package of fresh sugar snap peas and baby carrots. Serve with "Quick Mushroom Barley Pilaf... MORE»

Recipe #319887

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Rou Jia Mo (Spicy Pork Sandwiches)

(1 reviews) Posted by Celticevergreen  

This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork... MORE»

Recipe #314928

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Lai Lai Hunan Dumplings

(1 reviews) Posted by Jaël P.  

These have been a family favourite for decades. Pork dumplings with a tasty peanut butter sauce. MORE»

Recipe #297142

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General Tso's Chicken

(3 reviews) Posted by Sue L  

This is Fuschia Dunlop's version of the popular General Tso's, different from the American versions as it is not really sweet. MORE»

Recipe #287002

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Homemade Hunan Salted Chilies

Posted by MarraMamba  

This comes from fuschia dunlops book via barbara fisher. It looks like an amazing condiment to have on hand, the fermenting in salt changes the heat - it sneaks up and bites rather than in your face and a good flavor, tangy salty and hot is how... MORE»

Recipe #282754

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Chairman Mao's Red-Braised Pork

(2 reviews) Posted by ~Jen~  

From the Revolutionary Chinese Cookbook. Chairman Mao's nephew told the author that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to build their brains and ladies to make themselves more... MORE»

Recipe #281023

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Velveted Fish

(5 reviews) Posted by ~Jen~  

This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook. MORE»

Recipe #280874

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Tofu and Egg

Posted by Chef #tinlou72  

Tofu and Egg with mushrooms, garlic and ginger in a stir fry sauce. MORE»

Recipe #279586

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Smacked Cucumbers

(2 reviews) Posted by ~Jen~  

A common appetizer in the Hunan province of China, smacked cucumbers got their name because of the way you whack the cucumbers with the flat of a cleaver blade to encourage them to absorb the flavors of the dressing. From the Revolutionary Chinese... MORE»

Recipe #260377

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Xiang Luo Bu Si (Sounding Radish Slivers)

(1 reviews) Posted by ~Jen~  

The unusual name of this traditional dish refers to the crunchy sound the salted and barely cooked radish slivers make when you bite them. From the Revolutionary Chinese Cookbook,this is easy to make, and pretty with the white, red and green colors. MORE»

Recipe #260317

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Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork)

(2 reviews) Posted by ~Jen~  

Healthy bamboo shoots pepped up with pork and spices; a creation of Chef Fuchsia Dunlop. MORE»

Recipe #260315

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Pan-Fried Cucumber

(3 reviews) Posted by ~Jen~  

This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese... MORE»

Recipe #260314

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Authentic Black Bean Chicken

(3 reviews) Posted by ~Jen~  

I'm in shock that there isn't a recipe for black bean chicken here using fermented black beans. These are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean... MORE»

Recipe #260313

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