Taste the world right in your kitchen with Chinese recipes
chinese peas
1/2 pound Chinese pea pods
1 tablespoon oil
1/2 cup thinly sliced water chestnuts
1 cup chicken stock
1 tablespoon cornstarch
2 tablespoons cold water
SaltSnap ends from pea pods and remove strings. Heat oil in skillet. Add peas, water chestnuts and stock. Cover and cook over high heat 3 minutes.Combine cornstarch and cold water. Push vegetables to one side and add cornstarch mixture to liquid. Cook, stirring, until slightly thickened. Season to taste with salt. Serve with soy sauce, if desired.
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1/2 pound Chinese pea pods
1 tablespoon oil
1/2 cup thinly sliced water chestnuts
1 cup chicken stock
1 tablespoon cornstarch
2 tablespoons cold water
SaltSnap ends from pea pods and remove strings. Heat oil in skillet. Add peas, water chestnuts and stock. Cover and cook over high heat 3 minutes.Combine cornstarch and cold water. Push vegetables to one side and add cornstarch mixture to liquid. Cook, stirring, until slightly thickened. Season to taste with salt. Serve with soy sauce, if desired.
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chinese pot stickers
Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons saltMix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble pot stickers.Pastry
5 cups flour
2 cups waterMix flour and water. Keep it rather soft for ease in handling. Let it rest for 10 minutes. Cut or pull off walnut-size balls and roll each one out to the size of a 3-inch circle. The edges of the dough should be thinner than the middle. Fill each round with approximately 1 teaspoon of meat filling. Pinch together in the shape of a half moon.Cooking and Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, choppedHeat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers up close together in the skillet with the seam side up. Sauté over medium heat for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and steam for 20 minutes. Serve immediately with vinegar, Chinese hot oil, soy sauce and cilantro.
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Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons saltMix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble pot stickers.Pastry
5 cups flour
2 cups waterMix flour and water. Keep it rather soft for ease in handling. Let it rest for 10 minutes. Cut or pull off walnut-size balls and roll each one out to the size of a 3-inch circle. The edges of the dough should be thinner than the middle. Fill each round with approximately 1 teaspoon of meat filling. Pinch together in the shape of a half moon.Cooking and Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, choppedHeat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers up close together in the skillet with the seam side up. Sauté over medium heat for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and steam for 20 minutes. Serve immediately with vinegar, Chinese hot oil, soy sauce and cilantro.
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chinese spareribs
6 pounds spareribs
1 tablespoon ground ginger
1/2 cup soy sauce
Juice of 1 lemon
2 cloves garlic, crushedBrown spareribs in a hot (450 degree F) oven for about 15 minutes. Pour off fat. Mix ginger, soy sauce, lemon and garlic to make sauce. Pour over ribs. Reduce oven temperature to 325 degrees F. Cover and bake for 1 1/2 hours, basting often. Serve with Hot Mustard Sauce.Hot Mustard Sauce
1 cup granulated sugar
1 cup wine vinegar
1/8 teaspoon salt
1 cup Colman’s English Mustard
(no substitute)
2 large or 3 medium eggsMix all ingredients and cook in double boiler until thick. Do not use blender to mix.Can be stored in refrigerator for several months and can be reheated. It loses "hotness" the longer it is stored. Use as a dip or spread for crackers and sandwiches or to accompany ham or shrimp.
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6 pounds spareribs
1 tablespoon ground ginger
1/2 cup soy sauce
Juice of 1 lemon
2 cloves garlic, crushedBrown spareribs in a hot (450 degree F) oven for about 15 minutes. Pour off fat. Mix ginger, soy sauce, lemon and garlic to make sauce. Pour over ribs. Reduce oven temperature to 325 degrees F. Cover and bake for 1 1/2 hours, basting often. Serve with Hot Mustard Sauce.Hot Mustard Sauce
1 cup granulated sugar
1 cup wine vinegar
1/8 teaspoon salt
1 cup Colman’s English Mustard
(no substitute)
2 large or 3 medium eggsMix all ingredients and cook in double boiler until thick. Do not use blender to mix.Can be stored in refrigerator for several months and can be reheated. It loses "hotness" the longer it is stored. Use as a dip or spread for crackers and sandwiches or to accompany ham or shrimp.
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chinese vegetables
1 pound fresh broccoli
8 ounces fresh spinach
8 ounces fresh pea pods or 1 (6 ounce) package
frozen pea pods, thawed
4 stalks celery ginger root
2 medium yellow onions
8 scallions
3/4 cup water
1 tablespoon instant chicken bouillon granules
2 tablespoons vegetable oil
1 tablespoon minced pared fresh ginger rootNOTE: In addition to or in place of the listed vegetables, sliced carrots, zucchini, green beans or green bell peppers may be used.Clean vegetables. Cut broccoli tops into florets. Cut broccoli stalks into thin strips 2 inches long and 1/4 inch wide. Chop spinach coarsely. Remove ends and strings from pea pods. Cut celery into 1/2-inch diagonal slices. Peel yellow onions, cut into wedges and separate layers. Cut scallions into thin diagonal slices.Combine water and bouillon. Heat oil in wok over high heat. Add broccoli stalks, onion wedges and ginger. Stir fry 1 minute. Add all remaining vegetables. Toss lightly. Add water mixture. Toss until vegetables are completely coated. Cook until liquid boils. Cover wok and cook until vegetables are crisp-tender, 2 to 3 minutes.
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1 pound fresh broccoli
8 ounces fresh spinach
8 ounces fresh pea pods or 1 (6 ounce) package
frozen pea pods, thawed
4 stalks celery ginger root
2 medium yellow onions
8 scallions
3/4 cup water
1 tablespoon instant chicken bouillon granules
2 tablespoons vegetable oil
1 tablespoon minced pared fresh ginger rootNOTE: In addition to or in place of the listed vegetables, sliced carrots, zucchini, green beans or green bell peppers may be used.Clean vegetables. Cut broccoli tops into florets. Cut broccoli stalks into thin strips 2 inches long and 1/4 inch wide. Chop spinach coarsely. Remove ends and strings from pea pods. Cut celery into 1/2-inch diagonal slices. Peel yellow onions, cut into wedges and separate layers. Cut scallions into thin diagonal slices.Combine water and bouillon. Heat oil in wok over high heat. Add broccoli stalks, onion wedges and ginger. Stir fry 1 minute. Add all remaining vegetables. Toss lightly. Add water mixture. Toss until vegetables are completely coated. Cook until liquid boils. Cover wok and cook until vegetables are crisp-tender, 2 to 3 minutes.
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chocolate ginger lychees
1 (20 ounce) can whole peeled lychees
2 ounces preserved candied ginger
6 ounces semisweet baking chocolate
1 tablespoon vegetable shorteningDrain lychees. Spread lychees round side up between several layers of paper toweling. Let stand until dry, about 1 hour.Cut ginger into sliver or tiny pieces. Carefully stuff ginger inside cavities of lychees. Combine chocolate and shortening in small saucepan or in top of double boiler over boiling water. Cook over low heat, stirring constantly, just until chocolate melts. Remove from heat. Cool slightly. Dip each lychee in chocolate to coat completely. Carefully lift lychee out of chocolate and place round side up on greased parchment or wax paper. Drizzle remaining chocolate over lychees. Refrigerate until cold.Makes about 24.
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1 (20 ounce) can whole peeled lychees
2 ounces preserved candied ginger
6 ounces semisweet baking chocolate
1 tablespoon vegetable shorteningDrain lychees. Spread lychees round side up between several layers of paper toweling. Let stand until dry, about 1 hour.Cut ginger into sliver or tiny pieces. Carefully stuff ginger inside cavities of lychees. Combine chocolate and shortening in small saucepan or in top of double boiler over boiling water. Cook over low heat, stirring constantly, just until chocolate melts. Remove from heat. Cool slightly. Dip each lychee in chocolate to coat completely. Carefully lift lychee out of chocolate and place round side up on greased parchment or wax paper. Drizzle remaining chocolate over lychees. Refrigerate until cold.Makes about 24.
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chop suey supreme
2 whole chicken breasts, cooked
1/2 head Chinese cabbage
4 ounces fresh green beans
3 stalks celery
2 medium yellow onions
1 large carrot
8 ounces uncooked medium shrimp
8 ounces uncooked boneless lean pork
3 tablespoons vegetable oil
1 cup water
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
4 teaspoons soy sauce
1 (8 ounce) can sliced bamboo shoots, drainedRemove skin and bones from cooked chicken. Coarsely chop chicken meat. Shred cabbage. Trim beans and cut into 1/2-inch diagonal slices. Cut celery into 1/2-inch diagonal slices. Chop onions. Pare carrot and chop finely. Remove shells and back veins from shrimp. Chop pork finely.Heat oil in wok over high heat. Stir fry pork in oil until brown, 5 minutes. Remove pork from wok. Add cabbage, beans, celery, onions and carrot to wok. Stir fry until vegetables are crisp-tender, about minutes.Combine water, cornstarch, bouillon and soy sauce. Pour mixture over vegetables. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp and bamboo shoots. Cook and stir until shrimp are done, 3 minutes longer.Makes 4 to 6 servings.
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2 whole chicken breasts, cooked
1/2 head Chinese cabbage
4 ounces fresh green beans
3 stalks celery
2 medium yellow onions
1 large carrot
8 ounces uncooked medium shrimp
8 ounces uncooked boneless lean pork
3 tablespoons vegetable oil
1 cup water
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
4 teaspoons soy sauce
1 (8 ounce) can sliced bamboo shoots, drainedRemove skin and bones from cooked chicken. Coarsely chop chicken meat. Shred cabbage. Trim beans and cut into 1/2-inch diagonal slices. Cut celery into 1/2-inch diagonal slices. Chop onions. Pare carrot and chop finely. Remove shells and back veins from shrimp. Chop pork finely.Heat oil in wok over high heat. Stir fry pork in oil until brown, 5 minutes. Remove pork from wok. Add cabbage, beans, celery, onions and carrot to wok. Stir fry until vegetables are crisp-tender, about minutes.Combine water, cornstarch, bouillon and soy sauce. Pour mixture over vegetables. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp and bamboo shoots. Cook and stir until shrimp are done, 3 minutes longer.Makes 4 to 6 servings.
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crab in ginger sauce
2 ready-to-cook whole hard-shell crabs
8 scallions
1 small red bell pepper
1 (4 x 1-inch) piece fresh ginger root
3/4 cup water
2 1/2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon instant chicken bouillon granules
2 teaspoons soy sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon sesame oilRinse crabs with water. Gently pull away round hard shell on top. With small sharp knife gently cut away the gray spongy tissue and discard. Rinse crabs with water. Cut off claws and legs. Pound claws lightly with back of cleaver to break shell. Chop down center of crabs to cut body in half. Cut each half crosswise into 3 pieces.Cut onions into 1-inch pieces. Remove seeds from bell pepper cut pepper into thin strips. Pare ginger root. Cut ginger into thin slices, then cut the slices into very thin strips. Combine 1/2 cup of the water, the sherry, sugar, bouillon and soy sauce.Combine remaining 1/4 cup water and the cornstarch blend well.Heat oils in wok over medium heat. Stir fry ginger in the oils 1 minute. Add cut-up crabs. Stir fry 1 minute. Add sherry mixture and pepper to crab. Stir fry over high heat until liquid boils. Reduce heat to low. Simmer covered 4 minutes. Uncover and stir in cornstarch mixture. Cook until sauce thickens. Add onions. Cook and stir 1 minute.Makes 4 to 6 servings.
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2 ready-to-cook whole hard-shell crabs
8 scallions
1 small red bell pepper
1 (4 x 1-inch) piece fresh ginger root
3/4 cup water
2 1/2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon instant chicken bouillon granules
2 teaspoons soy sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon sesame oilRinse crabs with water. Gently pull away round hard shell on top. With small sharp knife gently cut away the gray spongy tissue and discard. Rinse crabs with water. Cut off claws and legs. Pound claws lightly with back of cleaver to break shell. Chop down center of crabs to cut body in half. Cut each half crosswise into 3 pieces.Cut onions into 1-inch pieces. Remove seeds from bell pepper cut pepper into thin strips. Pare ginger root. Cut ginger into thin slices, then cut the slices into very thin strips. Combine 1/2 cup of the water, the sherry, sugar, bouillon and soy sauce.Combine remaining 1/4 cup water and the cornstarch blend well.Heat oils in wok over medium heat. Stir fry ginger in the oils 1 minute. Add cut-up crabs. Stir fry 1 minute. Add sherry mixture and pepper to crab. Stir fry over high heat until liquid boils. Reduce heat to low. Simmer covered 4 minutes. Uncover and stir in cornstarch mixture. Cook until sauce thickens. Add onions. Cook and stir 1 minute.Makes 4 to 6 servings.
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crab-stuffed shrimp
Sauce
2 tablespoons vegetable oil
1 small yellow onion, minced
1 teaspoon curry powder
1 1/2 tablespoons dry sherry
1 tablespoon satay sauce
1 teaspoon sugar
2 teaspoons soy sauce
1/4 cup cream or milkHeat oil in small saucepan. Cook onion in oil over medium heat until transparent, about 3 minutes. Add curry powder. Cook and stir 1 minute. Add sherry, satay sauce, sugar and soy sauce. Cook and stir 2 minutes. Blend in cream. Bring to boil. Boil 2 minutes. Keep warm.Shrimp
2 (6 1/2 ounce) cans crabmeat
2 egg whites
4 teaspoons cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauceDrain and flake crabmeat. Blend egg whites, cornstarch, sherry and soy sauce in bowl. Add crabmeat, onions and celery mix well.Remove shell from shrimp, leaving tails intact. Remove back veins from shrimp. Cut deep slit into, but not through, back of each shrimp. Flatten shrimp by pounding gently with rolling pin or mallet. Spoon crabmeat mixture onto each shrimp and press into shrimp with back of spoon or small spatula.Coat each shrimp lightly with flour. Beat eggs and milk with fork in shallow bowl until blended. Place each shrimp, stuffed side up, in egg mixture, then spoon mixture over shrimp to cover completely. Coat each shrimp completely with bread crumbs, pressing crumbs lightly onto shrimp. Place shrimp in single layer on cookie sheets or plates. Refrigerate 30 minutes.Heat oil in wok over medium-high heat until it reaches 375 degrees F. Fry 4 or 5 shrimp at a time in the oil until golden, about 3 minutes. Drain on absorbent paper. Serve with warm sauce.Makes 4 servings.
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Sauce
2 tablespoons vegetable oil
1 small yellow onion, minced
1 teaspoon curry powder
1 1/2 tablespoons dry sherry
1 tablespoon satay sauce
1 teaspoon sugar
2 teaspoons soy sauce
1/4 cup cream or milkHeat oil in small saucepan. Cook onion in oil over medium heat until transparent, about 3 minutes. Add curry powder. Cook and stir 1 minute. Add sherry, satay sauce, sugar and soy sauce. Cook and stir 2 minutes. Blend in cream. Bring to boil. Boil 2 minutes. Keep warm.Shrimp
2 (6 1/2 ounce) cans crabmeat
2 egg whites
4 teaspoons cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauceDrain and flake crabmeat. Blend egg whites, cornstarch, sherry and soy sauce in bowl. Add crabmeat, onions and celery mix well.Remove shell from shrimp, leaving tails intact. Remove back veins from shrimp. Cut deep slit into, but not through, back of each shrimp. Flatten shrimp by pounding gently with rolling pin or mallet. Spoon crabmeat mixture onto each shrimp and press into shrimp with back of spoon or small spatula.Coat each shrimp lightly with flour. Beat eggs and milk with fork in shallow bowl until blended. Place each shrimp, stuffed side up, in egg mixture, then spoon mixture over shrimp to cover completely. Coat each shrimp completely with bread crumbs, pressing crumbs lightly onto shrimp. Place shrimp in single layer on cookie sheets or plates. Refrigerate 30 minutes.Heat oil in wok over medium-high heat until it reaches 375 degrees F. Fry 4 or 5 shrimp at a time in the oil until golden, about 3 minutes. Drain on absorbent paper. Serve with warm sauce.Makes 4 servings.
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crisp wontons
1/2 pound ground pork
1 (4 1/2 ounce) can shrimp, drained and chopped
6 water chestnuts, minced
2 scallions, with tops, chopped
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon salt
1 pound wonton skins
Vegetable oil
Sweet and Sour Sauce or Hot Mustard SauceStir-fry pork in wok or 10-inch skillet until brown drain. Stir in shrimp, water chestnuts, scallions, soy sauce, cornstarch and salt. Stir-fry 1 minute. Place 1 teaspoon filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water press to seal. Heat 1 to 1 1/2 inches of oil to 360 degrees F. Fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 minutes drain.Serve with Sweet and Sour Sauce or Hot Mustard Sauce.Makes about 48 wontons. 12 to 14 egg roll skins can be substituted for the wonton skins cut each skin into quarters.
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1/2 pound ground pork
1 (4 1/2 ounce) can shrimp, drained and chopped
6 water chestnuts, minced
2 scallions, with tops, chopped
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon salt
1 pound wonton skins
Vegetable oil
Sweet and Sour Sauce or Hot Mustard SauceStir-fry pork in wok or 10-inch skillet until brown drain. Stir in shrimp, water chestnuts, scallions, soy sauce, cornstarch and salt. Stir-fry 1 minute. Place 1 teaspoon filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water press to seal. Heat 1 to 1 1/2 inches of oil to 360 degrees F. Fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 minutes drain.Serve with Sweet and Sour Sauce or Hot Mustard Sauce.Makes about 48 wontons. 12 to 14 egg roll skins can be substituted for the wonton skins cut each skin into quarters.
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chinese spareribs
Shared with recipegoldmine.com by J. PriceThese are not the sweet, gooey, sticky ribs you get at cheap Chinese take out joints, instead they are drier and have a more complex and wonderful flavor.3 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepperBarbecue Sauce
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons tomato paste
4 large garlic cloves
2 tablespoons coarsely chopped ginger
2 tablespoons dry sherry
1 tablespoon granulated sugar
1 tablespoon toasted sesame oil
2 tablespoons red bean pastePreheat oven to 275 degrees F.Sprinkle ribs evenly with salt and pepper in an ovenproof dish and bake for 1 1/2 hours.Combine the sauce ingredients in a blender and mix for 15 or 20 seconds or until pureed. Add the sauce to the ribs coating them evenly. Turn the oven up to 350 degrees F and bake for an additional 30 minutes.
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Shared with recipegoldmine.com by J. PriceThese are not the sweet, gooey, sticky ribs you get at cheap Chinese take out joints, instead they are drier and have a more complex and wonderful flavor.3 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepperBarbecue Sauce
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons tomato paste
4 large garlic cloves
2 tablespoons coarsely chopped ginger
2 tablespoons dry sherry
1 tablespoon granulated sugar
1 tablespoon toasted sesame oil
2 tablespoons red bean pastePreheat oven to 275 degrees F.Sprinkle ribs evenly with salt and pepper in an ovenproof dish and bake for 1 1/2 hours.Combine the sauce ingredients in a blender and mix for 15 or 20 seconds or until pureed. Add the sauce to the ribs coating them evenly. Turn the oven up to 350 degrees F and bake for an additional 30 minutes.
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