Recipezaar: Beijing recipes

Best Vegetarian Pot Stickers

Mon, 01 Jul 2002 18:36:39 -0400

If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai. -- posted by Izzy Knight

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Leftover Roast Beef Spicy Salad

Wed, 08 Jan 2003 20:16:12 -0500

Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad. -- posted by KitchenManiac

Beijing Banana Toffee (deep Fried Bananas)

Wed, 28 Jul 2004 20:00:03 -0400

Wonderful treat in winter You can use apple as well. I haven't tried any other fruits, but I guess anything that keeps its shape. -- posted by Nolita_Food

Lui Wang Tsai (Chinese Chicken & Egg Dish)

Tue, 03 Aug 2004 19:58:18 -0400

A lot of dishes call for egg whites, but here's one that calls for only egg yolks. It's delicious served over steamed asparagus or broccoli. -- posted by littleturtle

Big Ginger Balls

Mon, 28 Feb 2005 20:00:16 -0500

This recipe came from China.Anyone who likes Chinese treats will love this one. -- posted by zazazaza

Millet-Sweet Potato Congee

Fri, 11 Mar 2005 20:00:02 -0500

I read that a millet porridge with sweet potatoes (and sometimes chestnuts) was a traditional dish in Northern China, and pulled together the proportions, method, and seasonings from a variety of sources. Have for breakfast or as a side dish. Congee is by definition mushy and bland, so be sure you are prepared for that if you make this. Everything in this is very good for you. I think you could use apples or pears instead of sweet potatoes. -- posted by Nose

Peking Shrimp (beijing Far Jue Har)

Thu, 07 Apr 2005 20:24:32 -0400

An elegant meal - easy, ready in 25 min. - that is featured on the menu at State functions in China. Serve with white rice, stir-fried spinach & toasted sesame seeds, and a Chinese table wine for an authentic, impressive meal. I omit the gingerroot. -- posted by SmHerndon

Chinese Muslim Style Spiced Cold Beef

Mon, 20 Jun 2005 14:20:04 -0400

"This delicious cold spiced beef was a re-creation of an old memory that haunted my family periodically" after the restaurant where they had eaten it closed, writes Mai Leung in her book "Dim Sum and Other Chinese Street Food." I haven't tried this but am posting it because I know other members, or perhaps other people surfing the Web, are interested in Muslim style Chinese recipes. Many Chinese people use pork to flavor dishes, by Muslims cannot eat pork for religious reasons, so Chinese Muslim food focuses on beef and lamb. She suggests serving with Chinese egg noodles that have been cooked, cooled, and tossed lightly with oil to prevent sticking. These are supposed to be appetizer servings. -- posted by Nose

Ham and Chicken Rolls

Mon, 12 Sep 2005 18:18:45 -0400

A great appetizer that is sure to please and simple to make...serve with dipping sauces to suit. -- posted by Fairy Nuff

Muxi Soup

Fri, 16 Sep 2005 14:46:40 -0400

A classic from Northern China, this is a very mild soup. Very good served with spicy condiments/sauces on the side. The original recipe called for 1/4 teaspoon of MSG. I leave it out. -- posted by Chef Kate

Baked Eggs, Peking Style

Sat, 17 Jun 2006 08:04:15 -0400

This is an easy baked egg dish that is great for a lunch or snack. From my beat-up copy of Madame Wong's Long-Life Chinese Cookbook. -- posted by Hey Jude

Chicken Fritters

Thu, 01 Mar 2007 16:26:57 -0500

I got this recipe from the Asian guy that works at a Chinese food restaurant, Yasuko Yao, he said it was supposed to be like Mushu chicken, but they wanted to make a breakfast out of it and this is what he got. Great snack or even appetizer for any occasion. -- posted by Cl0wn

Beef and Pepper Stir-Fry

Fri, 22 Jun 2007 13:17:25 -0400

I found this recipe in a cookbook but I've altered some of the ingredients and made it my own. DH loves it, we had it with some fried noodles but it would also go great with freshly cooked rice. It has a subtle garlicky flavor and the sesame oil really gives this dish a great aroma. Halal/Kosher. -- posted by Horrendezvous - Nur

Boiled Peanuts in the Shell

Wed, 12 Dec 2007 01:49:37 -0500

These go great with cold beer on hot summer nights. They are a northern Chinese snack -- posted by Spicy Little Sister

Tiger Salad

Wed, 12 Dec 2007 12:37:58 -0500

Delicious. Spicy and refreshing -- posted by Spicy Little Sister

Garlicky Greens

Tue, 22 Jan 2008 02:21:26 -0500

Garlicky Greens -- posted by Spicy Little Sister

Xiao Long Bao (Little Buns)

Tue, 22 Jan 2008 18:31:26 -0500

These will keep you warm on a cold winter night. -- posted by Spicy Little Sister

Beijing Style Ribs

Wed, 05 Mar 2008 19:37:18 -0500

This Chinese-inspired appetizer is great at any gathering. -- posted by JackieOhNo!

Stir-Fried Flowering Chives

Mon, 10 Mar 2008 23:13:42 -0400

This is a very traditional and authentic tasting chinese side dish. Its my 5 year old sons favorite and I often cook this to accompany other asian influenced dishes. Flowering Chives can be found in the produce section at any good asian grocer however if you can't get flowering chives, you could substitute for regular chives. -- posted by Suzin

Joi Gai -- Drunken Chicken

Mon, 14 Jul 2008 16:51:57 -0400

This is a traditional dish of Shanghai for which the city is quite famous. It is usually served as the first course of a banquet, but also makes a nice lunch or dinner entree for warm weather. Adapted from "The Chinese Way: Healthy Low-Fat Cooking From China's Regions." -- posted by ~Jen~

Cu Liu Ji (Chicken in Vinegar Sauce)

Sun, 20 Jul 2008 03:13:31 -0400

This Moslem dish is popular in the area around Beijing. I had it served to me at a Chinese themed dinner party. -- posted by Celticevergreen

Easy Tuna-Orange Stir-Fry

Sat, 08 Nov 2008 16:18:14 -0500

Entered for safe-keeping. From Janet M King, Colton, South Dakota, as submitted to BH&G. A dressed-up can of tuna with an oriental flair. -- posted by KateL

Crispy Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Lighter Plum Sauce

Tue, 06 Jan 2009 17:50:47 -0500

Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". -- posted by KateL

Jiaozi (Chinese Potstickers or Gyoza)

Thu, 08 Jan 2009 23:34:32 -0500

Traditionally served during the Chinese New Year to symbolize abundance and wealth for the coming year, these wonderful bitesize snacks can be found all over central and northern China. There are even restaurants specializing in different styles of jiaozi. -- posted by Celticevergreen

Peking-Style Fried Bean Curd

Fri, 09 Jan 2009 19:15:48 -0500

From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it. -- posted by Recipe Junkie

Lighter Mini Spring Rolls With Lighter Plum Sauce

Tue, 20 Jan 2009 16:45:31 -0500

Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". The (vegan) plum sauce has been published on Zaar on its own as Recipe #347267 #347267. Vegetarians can consider substituting TVP crumbles for the ground turkey breast. -- posted by KateL

Beijing Lamb

Thu, 22 Jan 2009 14:05:25 -0500

This recipe is from the mind of David Rosengarten. Recipe requires 5 hours marinating time. -- posted by Celticevergreen

Beijing Pepper Stir-Fry

Thu, 22 Jan 2009 15:31:28 -0500

This quick and easy stir-fry is from a long-time Chinese restaurant in my hometown. -- posted by Celticevergreen

Mandarin Noodles

Thu, 22 Jan 2009 17:00:31 -0500

This recipe was served during a dinner party and was very well received. -- posted by Celticevergreen

Dongbei Salad

Wed, 28 Jan 2009 10:21:44 -0500

I love the texture of shredded tofu - it just makes it a different food from chunks or slices or crumbles. This can be made & fridged up to 2 days before serving. I would keep the peanuts separate & add at serving time to keep them crunchy. Found in the Washington Post who adapted from Lin-Liu's "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008). -- posted by Buster's friend

Favorite Pork Fried Rice

Mon, 14 Sep 2009 17:49:46 -0400

Needed a recipe to use up my leftover Recipe #238438, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice. -- posted by KissKiss

Di San Qian

Tue, 29 Sep 2009 10:59:51 -0400

I'm finally able to cook this fabulous Beijing dish at home! If you worry about those calories, feel free to use less oil, although the potatoes should be covered by it... -- posted by Granddaughter 1