Recipezaar: Cantonese recipes

Chow Dai Wey Choy

Fri, 24 Dec 2004 20:00:46 -0500

Elegant stir-fried vegetables, another wonderful Chinese recipe from Jim Lee's 1970s cookbook. "Cooking time" is actually time to soak mushrooms. The actual cooking time is included in "Preparation time" since it involves active stir-frying almost the whole time rather than passively letting it cook. May be served alone or over rice. -- posted by echo echo

Beef Chop Suey

Wed, 05 Jan 2005 19:59:57 -0500

Easy to make, and also very adaptable. Chop suey is the classic Chinese-American dish. This one's mainly a vegetable dish with beef added for extra flavor. -- posted by littleturtle

Har Gow (Shrimp Dumplings)

Sun, 23 Jan 2005 20:00:09 -0500

Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture. -- posted by Hey Jude

Chinese Braised Chicken and Chestnuts

Fri, 28 Jan 2005 20:01:07 -0500

From one of my Chinese cookbooks. It's in Chinese, so some measurements are a little general. It's pretty simple, and what can be better than chicken and ginger on a cold day? -- posted by Nolita_Food

Basic Sweet Chinese Dough

Mon, 31 Jan 2005 20:01:14 -0500

You can use this to create traditional chinese bakery buns at home. I got this from Jo's Deli Bakery, with some revisions of my own :) -- posted by hkjenn

Chinese Pan Bread

Wed, 02 Feb 2005 20:01:45 -0500

cheap, and easy. revised since my previous post! :] dircetions werent clear enough -- posted by hkjenn

Lai Wong Bao (custard Bun)

Mon, 07 Feb 2005 19:58:13 -0500

The "other" famous dimsum steamed bun. I've been searching high and low for this recipe. laiwongbao translates to "milk yolk bun". -- posted by hkjenn

Flavorful Beef Stir-Fry

Mon, 07 Feb 2005 19:58:48 -0500

Cooking time includes time to marinate beef. I combined the marinade from one recipe, the sauce from another, and the result is tender and tasty beef in this stir-fry. -- posted by librariangirl

Char Siew Puffs (Char Siew Sow) - Dim Sum

Fri, 25 Feb 2005 15:01:56 -0500

I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet - Jo's Bakery. Prep time includes 30mins chilling time for the dough. NOTE - this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter. -- posted by WaterMelon

Cantonese Roast Duck

Thu, 10 Mar 2005 19:59:49 -0500

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight. -- posted by echo echo

Peking House Special Fried Rice

Thu, 07 Apr 2005 19:30:21 -0400

This comes from the Peking House restaurant in Green Bay, Wisconsin. Easily adaptable to what you have on hand, including any meat you like, or use tofu. The cook times are approximate since none were given. It cooks fast, though, if you are using all leftover rice, eggs, and meat, which this recipe assumes. If you have to cook the meat, scramble eggs, etc. then it will take longer. It's best to use leftover rice. -- posted by Vino Girl

Cantonese Chow Mein

Wed, 13 Apr 2005 20:52:04 -0400

Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this! -- posted by Whipper

Peanut Sauce

Wed, 18 May 2005 14:55:13 -0400

This is wonderful with sprng rolls or appetizer egg rolls. -- posted by Dancer^

Crab "soup Dumplings" (Dim Sum)

Mon, 20 Jun 2005 14:25:04 -0400

Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook called "Dim Sum and Other Chinese Street Food" by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven't tried this recipe yet, but I don't usually make my own dim sum, so I thought I'd go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming. -- posted by Nose

Ma Po Tofu

Mon, 01 Aug 2005 17:50:26 -0400

Looks abit like mush by the end of it, but tasstes pretty good. Substitute equal amounts of pork, if wanted. -- posted by melting pot

Linda's Pearl City Garlic Prawns

Mon, 08 Aug 2005 22:42:35 -0400

Restaurant style garlic prawns. These Garlic prawns are a result of 2 yrs experimentation to get them tasting just as good, as my favorite Chinese restaurant that has closed down...so sad. -- posted by Chef #230369

Cantonese Pork Chops

Mon, 15 Aug 2005 21:21:57 -0400

The sauce from this is wonderful and can be doubled if desired, it can also be made ahead of time... this is a great recipe for pork chops. If you prefer a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water, then add to sauce. -- posted by KITTENCAL

Lotus Flowers

Fri, 16 Sep 2005 14:43:41 -0400

These are lovely little fritters--sort of Chinese beignets--with a very mild flavor. Delicious served with a sweet, spicy dipping sauce. -- posted by Chef Kate

Chinese Walnut Cookies

Thu, 22 Sep 2005 16:00:00 -0400

Very rich. Sorry I can't give proper estimates...I was shown the recipe by an old lady and since Chinese don't use exact measurements, she didn't write any for me! I'd guess at saying between 1/2-1 cup of oil is needed, but pour it out very slowly so that you don't pour out too much. Also, don't use olive oil, it makes the cookies too rich, so use canola or vegetable oil. -- posted by melting pot

Ma Po Tofu

Thu, 06 Oct 2005 17:01:59 -0400

Replication of a favourite dish at a local restaurant - Pork can be substituted the Turkey if you prefer. My partner, who is not a Tofu fan, loves this dish. -- posted by FleurR

Won Ton Appetizers

Sun, 23 Oct 2005 18:27:10 -0400

These are so cute! Be careful- don't let these dry out while you're finishing them off, or they'll become sticky. Keep a damp teatowel over them. They're very healthy too. The amount of wrappers needed is just an approximation. I've given two sauces, choose whichever you like. The first one is a traditional one, the second one isn't. Also, if you feel the chives are a bit fiddly, place on a tray and bake these at 170 degrees C for 10 minutes for a healthy alternative to deep frying. -- posted by melting pot

Steamed Spareribs With Black Bean Sauce

Wed, 09 Nov 2005 16:22:22 -0500

I have prepared this recipe from the Frugal Gourmet's "Cooking Three Ancient Cuisines" for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don't have too many stir fry dishes to prepare at the same time. -- posted by Skypoodle

Pea Shoots (Stir-Fried Pea Shoots -- Ching Chow Dau Miu)

Mon, 28 Nov 2005 21:42:15 -0500

Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe. -- posted by ~Rita~

Stir-Fried Chinese Vegetables

Tue, 06 Dec 2005 15:55:37 -0500

Prepare everything ahead of time. Found this recipe on Wolfgang Puck's web site and it is very good. It is pretty time consuming but so worth the effort! -- posted by Manami

Lillian's Spring Onion and Ginger Noodles

Sun, 01 Jan 2006 21:16:45 -0500

This recipe comes from a Ken Hom cookbook. It is a quick, easy side dish and holds up well at potlucks. -- posted by Little Mimi

Chicken and Sweetcorn Soup

Wed, 25 Jan 2006 14:17:37 -0500

Very easy to make, but prepare everything before cooking as it takes about 10 - 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired. -- posted by piglips

Sensational Chicken Noodle Soup

Fri, 03 Feb 2006 12:51:02 -0500

This easy and great soup I found on the internet! What a find! I love it - the whole thing will take 20 minutes. Keep all the ingredients on hand for this quick and satisfying chicken noodle soup. -- posted by Manami

Cantonese Fried Rice

Thu, 02 Mar 2006 16:18:57 -0500

This delicious fried rice is a nice change of pace for leftover meat and veggies. It's good made with your choice of ham, pork, or grilled chicken. I like to put the rice together early in the day then simply reheat it at suppertime. It's already-tasty flavor seems to only improve with time! -- posted by Deb's Recipes

Cantonese Pork Spareribs (Bbq)

Thu, 11 May 2006 11:27:19 -0400

Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store. -- posted by Pokey in San Antonio, TX

Tomato Beef Stir Fry

Wed, 24 May 2006 23:06:54 -0400

This is an American-Chinese food. It's sweet and tangy -- if you like sweet and sour flavours, this is great. It's easy to make for quick dinners, and has vegetable, meat, and rice all in one. -- posted by SpiceBunny

Cantonese Chow Mein

Tue, 06 Jun 2006 11:24:16 -0400

A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice. -- posted by SpiceBunny

Sweet Sour Chicken

Tue, 20 Jun 2006 16:45:02 -0400

This is a good recipe to have on hand if you're stuck in a cabin in the Northwoods, craving sweet sour chicken, and there's not one Chinese take-out place within 50 miles. That's about the only time I make this since it's way too easy, when I'm home, to pick up the phone and order it from the place down the street! This is a Madame Wong recipe. -- posted by Hey Jude

Egg Foo Yung

Wed, 21 Jun 2006 12:22:49 -0400

This is how Mom likes her egg foo yung. For the zaar world tour. -- posted by Dienia B.

Long Beans Stir-Fried With Silk Squash and Cloud Ear Mushrooms

Mon, 07 Aug 2006 21:17:06 -0400

A brilliant combination of authentically Cantonese tastes and textures. The beans are crisp and sweet, the squash is spongy and earthy and the mushrooms are light, yet elastic with a subtle flavor. Quickly stir-fried together they make a unique dish to serve as a main curse or alongside a meat dish. Serves 2 as a main dish or 4 as part of a multi-dish Chinese style dinner. Chinese long beans are just thinner and longer than regular green beans, so regular green beans are a perfectly acceptable substitute. Silk squash is also known as luffa, dishwater gourd, and Chinese okra. It's dark green and looks like a thin zucchini and has a sweet, but very mild taste, similar to cucumber. It's a bit hard to come by, but zucchini and cucumber are both okay substitutes. Cloud ears are also known as black fungus, tree ears, and jelly mushroom. It has a very, very mild flavor and is used in most dishes for its texture. They're easiest to find sold dried and packaged (looks like dried, black, wrinkled paper), and must be soaked in warm water before use. When soaked in water for about 10 minutes, it swells and resembles wavy seaweed or jelly. -- posted by littleturtle

Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce

Tue, 08 Aug 2006 21:53:14 -0400

Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner. -- posted by littleturtle

Crispy Red Bean Crepes (Guo Bing)

Thu, 10 Aug 2006 14:34:15 -0400

Hongkong Snack. Very simple ingredients and very easy to make. -- posted by XevOnx

Char Siu Bao / Char Sieu Bow - Dim Sum (Bread Stuffed With Pork)

Fri, 11 Aug 2006 22:26:13 -0400

Barbecued pork inside a dome-shaped bun of soft bread dough. Traditionally served with tea as a light lunch. This isn't as sweet as authentic recipes, but it is much easier than the steamed sweet bread. -- posted by littleturtle

Chinese Wife Cake (Lo Paw Bang)

Mon, 11 Sep 2006 20:22:32 -0400

yummy chinese bakery pastry from http://kuali.com/recipes/viewrecipe.asp?r=2258 -- posted by meeshmosh

Spicy Stir Fried Chicken in Hoisin Sauce

Wed, 13 Sep 2006 20:18:11 -0400

A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-) -- posted by larry #2

Pineapple Sweet and Sour Stir Fry Sauce

Wed, 20 Sep 2006 20:04:37 -0400

This is the best sweet and sour sauce recipe I've ever found. It is very close to the sweet and sour you get at chinese restaurants, a deep pink colour, glossy and tangy. -- posted by Erin Randall

Chicken & Cashew Nuts

Mon, 30 Oct 2006 18:18:22 -0500

Save yourself the trip to your local Chinese food restaurant, and make this authentic dish right at home with the freshest of ingredients! This recipe makes some extra sauce, so you have plenty for your rice ;) -- posted by Da Long

Pickled Asian Pears (Wor Mei Lei)

Wed, 01 Nov 2006 17:31:40 -0500

This is from Eileen Yin-Fei Lo's "The Chinese Kitchen", one of the finest classic Chinese cookbooks in English. In this reciped, she uses "sah leh" (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche ... You can either pickle the pears whole, or for an appetizer, you can julienne them. -- posted by Gandalf The White

Chicken Stir Fry

Wed, 24 Jan 2007 12:35:44 -0500

I wanted stir fry that had low points. I am a weight watchers member. So was wanting to create something good to eat but healthy as well.I find stir frys are the best way to satisfy your taste buds. -- posted by abdulsater

Stir Fried Pork

Mon, 29 Jan 2007 21:14:25 -0500

Pork fillet stir fried with vegetables in a soy and sherry sauce. easy to cook, super taste. We often cook this when time is short and we are hungry, and, in a hurry. -- posted by Brian H

Lettuce With Peanut Dressing and Wonton Crisps

Fri, 16 Feb 2007 17:58:21 -0500

I adopted this recipe from a recipe book, I got from the library. MashaAllah! This is the best salad I have ever had--especially the sauce, it is so yummy. -- posted by Chef #405535

Chinese Velvet Chicken

Wed, 14 Mar 2007 22:56:13 -0400

Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong's Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it. -- posted by shanel

One-Pot Chicken With Noodles, Ginger, Sweet Onion and Lemon

Thu, 05 Apr 2007 21:50:08 -0400

Oriental dinner for two. -- posted by ElaineAnn

Traditional Chinese Sweet Potato & Ginger Dessert Soup

Sun, 06 May 2007 17:59:40 -0400

This is a traditional favorite in Hong Kong, found in most dessert houses and revered for its heartwarming and revitalizing properties. It can just be as easily prepared at home, and is sure to warm even the coolest of days (though it's popular all year-round). Yellow, red, and purple sweet potatoes are commonly found in the market, though yellow ones are ideal given its richer flavor. The amount of ginger may be adjusted according to level of tanginess desired. Red dates are natural sweeteners that add more flavor (optional). Raw slab sugar is commonly used in Southeastern Chinese desserts, and can be readily found in Asian groceries. The slab sugar is ideal for this recipe as it not only enhances the taste but also adds a nice golden color. A light, non-creamy, easy and healthy dessert that works great for any time of the day... and especially when you are down with a cold. -- posted by c.k. Alvin

Steak Kew

Tue, 19 Jun 2007 20:41:51 -0400

This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it. -- posted by MariaLuisa

Oyster Sauce Beef and Snow Peas

Sun, 22 Jul 2007 16:29:11 -0400

Stir fried Chinese beef and peas - quick and easy! This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company. -- posted by Chilicat

Pancake Noodles

Sun, 22 Jul 2007 16:31:02 -0400

This goes along with my Beef Broccoli recipe. If you can't find refrigerated ramen noodles, spaghetti or capellini will also work. From "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company. -- posted by Chilicat

Beef Broccoli on Pancake Noodles

Mon, 23 Jul 2007 23:46:50 -0400

This is a yummy Chinese dinner that takes a bit of time but is worth it! From "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company. -- posted by Chilicat

Pork Tofu

Sun, 19 Aug 2007 23:53:23 -0400

This is a simple local Chinese dish -- a typical low-fat, everyday meal served with hot rice. From an old Hawaiian Electric Company cookbook. -- posted by Chilicat

Watercress Tomato and Sole Soup

Tue, 18 Sep 2007 18:06:33 -0400

This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used. -- posted by Engrossed

Ying Yang Fried Rice

Wed, 19 Sep 2007 21:35:12 -0400

The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth! -- posted by Chef #441346

Chilli, Salt and Pepper Squid

Sun, 23 Sep 2007 22:54:59 -0400

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot. -- posted by English_Rose

Beef and Peppers (Stir Fry)

Tue, 30 Oct 2007 00:38:08 -0400

Beef was a scarce commodity in Taipei dishes when I was there. Therefore, it was used sparingly, and the flavor was intensified when served. This recipe comes close to capturing the remembered taste... -- posted by WokBurner

Oriental Chicken Soup

Mon, 26 Nov 2007 18:17:14 -0500

Yummy on a cold day! -- posted by The Happy Cook

Cantonese Sweet Scorched Lamb Chops

Tue, 11 Dec 2007 16:34:49 -0500

This recipe makes a nice looking little meal, from a book titled Take Three, but the Chinese broccoli and sesame oil can be omitted to have just the chops! Rather than the broccoli, Id probably have boy choy instead. Cooking time includes marinading time. -- posted by Luschka

Won Ton Noodles

Tue, 18 Dec 2007 02:09:03 -0500

The famous Malaysian won ton noodles. Great for breakfast lunch or dinner! -- posted by Malaysian`Chef

Spicy Chinese Sesame Garlic Chicken

Mon, 14 Jan 2008 22:57:29 -0500

This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. -- posted by Vito Fun

St. Paul Sandwich

Tue, 15 Jan 2008 13:57:14 -0500

A take-off of the well known Cantonese egg fu yung and local to the St. Louis area, this can now be found nationwide, in the local chop suey houses and Chinese express type restaurants. Surprisingly, the sandwich has nothing to do with St. Paul and why the sandwich is named that is unclear. But for anyone growing up in the St. Louis area might find this sandwich to be a happy memory, and a recipe almost lost to the culinary community. -- posted by Sue L

Chinese Steamed Chicken and Chinese Sausage

Fri, 18 Jan 2008 01:42:02 -0500

This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe. -- posted by MasakoHI

Fried Rice Stuffing With Sweet Harbin Sausage

Tue, 22 Jan 2008 02:21:43 -0500

Every year my family has a different regional theme for our holiday meal. These themes are entirely decided by the whims of my father. Several years ago, my family was celebrating Thanksgiving with some friends from Hong Kong, so we decided to have all the traditional foods done in a Chinese Style. This recipe came from my mothers hairstylists mother, who wanted her children to share holiday traditions that were Chinese and American. -- posted by Spicy Little Sister

Chinese-Style Microwave Roast Chicken

Thu, 24 Jan 2008 20:51:22 -0500

Tasty and saucy chicken recipe that can be served over cut up blanched won bok (Chinese cabbage) or blanched cut up bok choy (Chinese white stemmed cabbage). -- posted by MasakoHI

Spicy Chinese Sesame Garlic Chicken Light

Fri, 01 Feb 2008 01:21:34 -0500

This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up. -- posted by Vito Fun

Ginger and Scallion Sauce

Tue, 12 Feb 2008 02:11:20 -0500

I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too. -- posted by Rinshinomori

Stir-Fried Chicken With Bean Sprouts

Wed, 27 Feb 2008 00:34:15 -0500

A recipe I found in my collection of cuttings from magazines. I'm posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I've collected over the last year. A Shanghai preparation. Number of servings is just an estimate. -- posted by Galley Devil

Sweet and Sour Pork

Mon, 03 Mar 2008 19:50:01 -0500

The recipe is from New York's best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic. -- posted by Suzin

Cantonese Corn Soup

Tue, 25 Mar 2008 02:10:57 -0400

From "Chinese New Year", Good Food Magazine February 1988 -- posted by JackieOhNo!

Soy Sauce Chicken for the Birthday Girl

Mon, 14 Jul 2008 17:25:15 -0400

Unusual and festive! Traditionally in China this would be made with a whole chicken, but this rendition from Eileen Yin-Fei Lo is better for you! She remembers having the original version at birthday celebrations for her grandmother Ah Paw. She recommends serving it with stir-fried string beans. -- posted by ~Jen~

Chinese-Style Ribs With Guava Barbecue Sauce

Thu, 17 Jul 2008 01:16:28 -0400

This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great! -- posted by Manami

Soft Tofu With Chilli & Spring Onion

Thu, 24 Jul 2008 02:47:48 -0400

I always know what to order when this dish is on the menu. I found a top recipe in a book named "The food of China" by Murdoch Books. I love it because it is healthy, low in carbs, sipmle to create and it is authentic. This recipe sets off the soft, cool smoothness of the tofu by adding a hot, highly spiced dressing. Great for lunch by itself or dinner served with rice and steamed greens. Wine Match: A German riesling ( Dr Loosen Dry Riesling is great) or a Spanish Tempranillo or Rioja. -- posted by Sommelier to boot

Hong Kong Egg Tarts

Thu, 07 Aug 2008 23:19:52 -0400

Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author's note: "Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!" -- posted by DrGaellon

Vegetable Stir-Fry With Chinese Noodles

Fri, 05 Sep 2008 14:30:11 -0400

This is something that I do mainly for my father because he really loves Chinese food. If you can't find Chinese noodles you can substitute Thai noodles. Please don't use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family's tastes and no one else's. -- posted by Studentchef

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

Wok-Seared Sesame Green Beans

Mon, 29 Dec 2008 23:11:17 -0500

Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website. -- posted by KateL

Gluten Free Chinese Fry Batter

Wed, 31 Dec 2008 16:08:30 -0500

My son has Celiac, and I developed this after talking with the Chef at a local Chinese resturant, who likes to cook Gluten Free. It works well with shrimp, vegetables, fish, pork and my favorite.. chicken. Will fry the chicken pieces and then stir fry with vegies and spicy sauce. -- posted by King Jay II

Royal Chicken

Fri, 09 Jan 2009 19:16:55 -0500

From Chinese Cuisine by Huang Su-Huei. Another delicious-looking dish! -- posted by Recipe Junkie

Cantonese Sweet and Sour Spam

Sun, 11 Jan 2009 12:46:50 -0500

Recipe is from a hole-in-the-wall restaurant on the island of Oahu and picked up during a family reunion. -- posted by Celticevergreen

Cantonese Pork

Wed, 14 Jan 2009 23:01:45 -0500

This is not Sweet and Sour Pork, but it is similar. It is made in the crock-pot and served over white rice. -- posted by Ice Cool Kitty

Noble House Bok Choy and Lettuce

Tue, 20 Jan 2009 23:59:06 -0500

This recipe, served during the Chinese New Year, represents abundance, increasing wealth and prosperity in the coming year. -- posted by Celticevergreen

Ginger Scented Asian Soup

Fri, 06 Feb 2009 01:10:24 -0500

This is a lovely Asian style soup with corn, egg, ham and sesame oil. -- posted by Brooke the Cook in WI

Egg Drop Soup

Thu, 19 Feb 2009 15:24:54 -0500

This couldn't be simpler...or faster, and tastes just as good as your local Chinese take-out. -- posted by JackieOhNo!

Pork Lo Mein

Tue, 10 Mar 2009 14:54:24 -0400

This recipe is a little time consumming, but if you prep ahead it will make up for time. This can be made with shrimp, chicken, or even beef. Its also a great way of using up left over veggies in the fridge. Go ahead and add what you like. Enjoy -- posted by daisygrl64

Noble House Chinese Spareribs

Mon, 16 Mar 2009 16:01:46 -0400

This is a recipe from a local Chinese restaurant where I live. Truly delish!! -- posted by Celticevergreen

Mandarin Chicken

Mon, 16 Mar 2009 19:58:52 -0400

This is different from all the recipes I have come across that use mandarin oranges. No oranges here. Just a authentic Mandarin Chicken Dish. Hold back on the red chiles if you don't like heat. Serve with rice. -- posted by daisygrl64

Minute Chicken on Pancake Noodles

Mon, 20 Apr 2009 00:33:04 -0400

I adapted this from a couple of recipes in the Hawaiian Electric Company's "A Hundred Years of Island Cooking" recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient. -- posted by Chilicat

Easy Chinese Soy-Braised Chicken

Fri, 08 May 2009 12:28:02 -0400

This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio. -- posted by blucoat

Canton Almond Cookies

Sat, 23 May 2009 18:20:41 -0400

I am still searching for that perfect Chinese almond cookie of my dreams. Slightly crunchy, light on the tongue, mildly sweet with distinct almond flavor with the taste of egg in the background. Of course with the obligatory blanched almond half in the center! I plan to use an egg yolk wash before placing the almond - we shall if this is "The One". Received in email from gourmet-recipes-from-around-the-world. Thanks Rich! Yield is a total guess at this point as Rich did not share this bit of information. -- posted by Buster's friend

Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi)

Sun, 14 Jun 2009 21:49:52 -0400

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. -- posted by vancouverlori

Gai Lan (Chinese Broccoli ) With Oyster Sauce

Thu, 18 Jun 2009 14:14:39 -0400

Very quick and delicious preparation for gai lan or kai lan. Gai lan is sometimes referred to as Chinese broccoli. The stalks are thinner than regular broccoli and as a bonus you also get to eat beautiful yellow gai lan flowers that are often bundled together. This dish is often served at dim sum restaurants. Cooking time is very, very quick and should not be overcooked. -- posted by Rinshinomori

Shanghai Bok Choy Recipe

Wed, 22 Jul 2009 10:58:16 -0400

http://healthyfresh.co.nz/recipe_RP10000WIE.html -- posted by Chef #1331552

Chinese Gai Lan & Mushroom Omelette

Wed, 22 Jul 2009 10:58:54 -0400

http://healthyfresh.co.nz/recipe_RP10008MRB.html -- posted by Chef #1331552

Oyster Sauce on Chinese Broccoli/Gai Lan

Wed, 22 Jul 2009 11:13:01 -0400

healthynfresh website -- posted by Chef #1331552

Pepper Steak

Mon, 17 Aug 2009 02:32:30 -0400

a really good version of an old chinese dish! enjoy -- posted by USN Chef CVN 70

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

Stewed Chinese Black Mushrooms.

Fri, 02 Oct 2009 17:16:49 -0400

A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so... -- posted by eaten.

Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce

Mon, 05 Oct 2009 17:15:16 -0400

I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren't in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn't take long at all, and was very yummy... -- posted by Chef #876619

Pan Fried Stir-Fried Salmon

Fri, 20 Nov 2009 01:35:55 -0500

A nice juicy pan fried salmon that is a wee bit spicy. -- posted by Nicola Kwan