Chinese Food Converted

8/8/2019 Chinese Food Converted

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Recipes (1 - 20) of 201Appetizer CuisineBeefed Up Lettuce Wraps RecipeSource: txbeef.org

Cellophane Noodle Salad RecipeSource: The Heritage of Chinese CookingChicken Potstickers RecipeSource: Casual Cuisines of the World - Far East CafeChinese Pork and Shrimp Dumplings RecipeSource: Cooking.comCrab Purses RecipeSource: Cooking Light magazineCrispy Green Onion Pancakes RecipeSource: Casual Cuisines of the World - Far East CafeCrispy Tofu Roll RecipeSource: The Heritage of Chinese CookingEgg Rolls Recipe

Source: The Heritage of Chinese CookingFive Spice Beef RecipeSource: The Heritage of Chinese CookingFresh Vegetable Rolls RecipeSource: Cooking Light magazineNew Year's Dumpling Delight RecipeSource: Cooking Light magazinePearl Balls RecipeSource: Dim Sum - The Essential KitchenPot Stickers RecipeSource: Noodles - The Essential KitchenSavory Daikon Pudding RecipeSource: Cooking.comShanghai Dumplings (Potstickers) RecipeSource: The Heritage of Chinese CookingShrimp Dumplings RecipeSource: The Heritage of Chinese CookingSpicy Pickled Cucumbers RecipeSource: Gatherings & CelebrationsSpring Rolls RecipeSource: The Heritage of Chinese CookingSteamed Pork Baskets RecipeSource: Casual Cuisines of the World - Far East CafeSteamed Pork Buns RecipeSource: Dim Sum - The Essential KitchenRecipes (1 - 20) of 201Recipes (61 - 80) of 201Main Course CuisineChicken with Mango, Asparagus and Ginger Recipe

Source: Burt Wolf's Local Flavors, Philadelphia, PennsylvaniaChicken, Shrimp and Bok Choy over Panfried Noodles RecipeSource: Casual Cuisines of the World - Far East CafeChili Chicken with Orange Peel RecipeSource: The Heritage of Chinese CookingChinese Beef with Broccoli RecipeSource: Burt Wolf's TableChinese Hot Pot RecipeSource: Cooking.comChinese New Year's Omelet RecipeSource: Gatherings & CelebrationsChinese Poached Chicken Breasts with Star Anise RecipeSource: Quick from Scratch - HerbsChinese Red-Cooked Pork Recipe

Source: Cooking.comCold Noodles with Asparagus and Ginger RecipeSource: Gatherings & CelebrationsCranberry Chicken Stir-Fry with Ginger RecipeSource: The Cranberry CookbookCrystal Chicken with Broccoli RecipeSource: Cooking at a Glance - ChickenEggplant in Spicy Sauce RecipeSource: The Heritage of Chinese CookingFilet Mignon Steaks with Sichuan Peppercorn Sauce RecipeSource: Steaklover's CompanionFish in Wine Sauce RecipeSource: The Heritage of Chinese CookingFresh Jumbo Shrimp Tossed with Ginger and Scallions RecipeSource: The Heritage of Chinese Cooking

Fried Noodles RecipeSource: The Heritage of Chinese CookingFried Noodles with Shredded Pork and Chives RecipeSource: The Heritage of Chinese CookingFried Tofu Salad RecipeSource: Noodles - The Essential KitchenGarlic Pepper Chicken RecipeSource: The Heritage of Chinese CookingGinger Beef with Vegetables RecipeSource: Burt Wolf's Origins, Hong KongRecipes (61 - 80) of 201Recipes (81 - 100) of 201Main Course CuisineGinger Chicken with Peas and Shiitakes Recipe


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Source: Cooking at a Glance - ChickenGrilled Salmon with Peanut Hoisin Sauce RecipeSource: JifGrilled Salmon with Peanut Hoisin Sauce RecipeSource: JifGrilled Shiitakes with Mojo Oriental & Somen Noodles RecipeSource: FC - Issue 28Hainanese Chicken Rice RecipeSource: Saveur MagazineHakka Salt-Baked Chicken RecipeSource: Food & WineHoisin Beef With Shiitake Mushroom Sauce RecipeSource: Cooking Light magazine

Hoisin Noodle Stir-fry RecipeSource: Chicken - Cooking with StyleKung Pao Chicken RecipeSource: Quick from Scratch - Chicken, Turkey, and Cornish HenKung Pao Pork RecipeSource: Cooking Light magazineKung Po Shrimp RecipeSource: The Heritage of Chinese CookingLamb in Honey Sauce RecipeSource: The Heritage of Chinese CookingLemon Grass Szechwan Chicken RecipeSource: McCormickLobster Clay Pot RecipeSource: The Heritage of Chinese CookingLobster Lo Mein Salad Recipe

Source: Food & WineMa Po (Minced meat) Bean Curd RecipeSource: The Heritage of Chinese CookingMa Po Tofu RecipeSource: Food & WineMongolian Chicken RecipeSource: The Heritage of Chinese CookingMu Shu Duck RecipeSource: Casual Cuisines of the World - Far East CafeMushroom Fried Rice RecipeSource: Quick from Scratch - Vegetable Main DishesRecipes (81 - 100) of 201Recipes (101 - 120) of 201Main Course Cuisine

Nike Stir-Fried Vegetables and Pasta RecipeSource: Burt Wolf's TableOrange Beef RecipeSource: Cooking Light magazineOrange Beef RecipeSource: The Heritage of Chinese CookingOrange Ginger Shrimp Skewers RecipeSource: Cooking Light magazinePan-Seared Tuna With Onion-Soy Vinaigrette RecipeSource: Cooking Light magazinePeking Duck RecipeSource: The Heritage of Chinese CookingSalt & Pepper Prawns or Shrimp RecipeSource: Burt Wolf's Local Flavors, San Francisco, California

Scallops and Asparagus with Macadamia Nuts RecipeSource: The Heritage of Chinese CookingScallops And Shrimp In Lettuce Leaves RecipeSource: Gatherings & CelebrationsSeafood and Tofu Soup RecipeSource: Food & WineSesame Beef Balls RecipeSource: The Heritage of Chinese CookingSesame Catfish with Szechwan Sauce RecipeSource: McCormickSesame Chicken with Vegetables RecipeSource: Cooking at a Glance - ChickenSesame Steak RecipeSource: Eating WellShanghai Shrimp with Spicy Peach Zinfandel Sauce Recipe

Source: bestdressedmeals.comSherry-Braised Duck with Aromatic Spices RecipeSource: Gatherings & CelebrationsShoulder Pole Carrying Noodles RecipeSource: The Heritage of Chinese CookingShredded Pork RecipeSource: The Heritage of Chinese CookingShrimp and Broccoli in Chili Sauce RecipeSource: Cooking Light magazineShrimp Fried Rice RecipeSource: Cooking Light magazineRecipes (101 - 120) of 201Recipes (161 - 180) of 201Sauces/Condiments Cuisine

Hakka Dipping Sauces RecipeSource: Food & WineHot Chile Paste RecipeSource: Food & WinePeanut Dressing RecipeSesame Sauce withRoasted Red Peppers RecipeSource: No-Cook Pasta SaucesSide Dish CuisineBroccoli in Oyster Sauce RecipeSource: The Heritage of Chinese CookingBroccoli-Noodle Stir-fry RecipeSource: Cooking at a Glance - Vegetables & Grains

Chicken Fried Rice RecipeSource: Gatherings & CelebrationsChinese Spinach RecipeSource: CriscoDeep Fried Kale RecipeSource: The Heritage of Chinese CookingDry-Fried String Beans RecipeSource: Eating WellEight Treasure Rice RecipeSource: The Heritage of Chinese CookingGreen Beans and Garlic RecipeSource: The Heritage of Chinese CookingHunan Eggplant RecipeSource: Cooking Light magazineOriental-Style Stir-Fried Vegetables Recipe

Source: Eating WellPortobello Stir-Fry RecipeSource: 99% Fat-Free Meals in 30 MinutesSesame Peanut Butter Noodles RecipeSource: Eating WellSichuan Beans RecipeSource: The Heritage of Chinese CookingStir-Fried Baby Bok Choy and Shiitake Mushrooms RecipeSource: Food & WineStir-Fried Lettuce RecipeSource: Gatherings & CelebrationsStir-fried Rice with Vegetables RecipeSource: Cooking at a Glance - Vegetables & GrainsRecipes (161 - 180) of

Recipes (121 - 140) of 201Main Course CuisineSichuan Chili Shrimp RecipeSource: The Heritage of Chinese CookingSichuan Dry-Fried Beef RecipeSource: The Heritage of Chinese CookingSichuan Pork and Peanuts RecipeSource: The Heritage of Chinese CookingSpicy Chicken Stir-Fry with Peanuts RecipeSource: Gatherings & CelebrationsSpicy Pork Stir-Fry RecipeSource: Cooking.comSpicy Simmered Tofu RecipeSource: Food & Wine

Steamed Bean Curd with Chinese Mushrooms RecipeSource: Food & WineSteamed Bean Curd with Chinese Mushrooms RecipeSource: Food & WineSteamed Bean Curd with Scallions RecipeSource: Food & WineSteamed Fillet of Sole RecipeSource: Eating WellSteamed Fresh Shrimp in Black Bean Sauce RecipeSource: The Heritage of Chinese CookingSteamed Spareribs RecipeSource: The Heritage of Chinese CookingSteamed Whole Fish with Scallions and Ginger RecipeSource: Food & WineStir-Fried Chicken with Chinese Cabbage Recipe

Source: Quick from Scratch - Chicken, Turkey, and Cornish HenStir-Fried Noodles, Ming Jiang Style RecipeSource: Burt Wolf's TableStir-Fried Pork with Carrots and Bok Choy RecipeSource: Quick from Scratch - HerbsStir-fried Rice Noodles with Shellfish and Bok Choy RecipeSource: Casual Cuisines of the World - Far East CafeSweet and Sour Chicken RecipeSource: Cooking at a Glance - ChickenSweet and Sour Pork RecipeSource: The Heritage of Chinese CookingSzechuan Hot-Fried Crispy Shredded Beef with Carrots RecipeSource: Beef for All SeasonsRecipes (121 - 140) of 201


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Recipes (141 - 160) of 201 Main Course CuisineSzechuan Shrimp RecipeSource: Quick from Scratch - One Dish MealsSzechwan Chicken and Pasta RecipeSource: Cooking at a Glance - PastaTaipei Chicken with Mixed Greens RecipeSource: Cooking at a Glance - ChickenTofu and Vegetable Stir-fry RecipeSource: Wok - The Essential KitchenVegetable Moo Shu RecipeSource: Cooking Light magazineVegetable Stir-fry Over Crisp Noodles RecipeSource: Cooking Light magazine

Vegetable Stir-Fry with Ginger Vinaigrette RecipeSource: Quick from Scratch - Vegetable Main DishesZesty Beef LoMein RecipeSource: Wild Oats Natural MarketplaceSalad CuisineChilled Tofu With Bean Sprouts RecipeSource: Food & WineChinese Chicken Salad with Peanut-Sesame Dressing RecipeSource: Casual Cuisines of the World - Far East CafeScallop and Watercress Salad RecipeSource: The Heritage of Chinese CookingSichuan Grilled Eggplant and Spinach Salad RecipeSource: Casual Cuisines of the World - Far East CafeSpicy Sweet and Sour Salad RecipeSource: The Heritage of Chinese Cooking

Stir-Fried Pepper Salad RecipeSource: CriscoStir-Fried Vegetables with Toasted Cashews RecipeSource: Quick from Scratch - Vegetable Main DishesTricolor Asian Coleslaw RecipeSource: Cooking.comSandwiches CuisineEast-Meets-West Sandwich RecipeSource: Cooking for Heart & SoulSauces/Condiments CuisineChinese Stir-Fry Oil RecipeFive-Spice Rub & Sesame-Soy Sauce RecipeSource: Fine Cooking - Issue 33Fried Shallot or Garlic Flakes Recipe

Source: Casual Cuisines of the World - Far East CafeRecipes (141 - 160) of 201Recipes (181 - 200) of 201Side Dish CuisineVegetable Fried Rice RecipeSource: Eating WellVegetarian's Delight RecipeSource: Cooking Light magazine

Yangzhou Fried Rice RecipeSource: The Heritage of Chinese CookingSnack CuisineSesame Walnuts RecipeSource: Burt Wolf's TableSoup Cuisine

Beef Consomme with Cilantro RecipeSource: The Heritage of Chinese CookingBok Choy, Mushroom, and Bean Curd Soup RecipeSource: Gatherings & CelebrationsCantonese Steamboat (Hot Pot) RecipeSource: The Heritage of Chinese CookingChicken Egg Drop Soup RecipeSource: Burt Wolf's TableChicken Ginseng Soup RecipeSource: Cooking Light magazineChicken Soup with Potato Patties RecipeSource: Casual Cuisines of the World - Far East CafeChinese Beef Soup RecipeSource: Burt Wolf's TableChinese Rice Porridge Recipe

Source: Casual Cuisines of the World - Far East CafeCrabmeat and Corn Soup RecipeSource: Burt Wolf's TableFamily Chicken Broth RecipeSource: The Heritage of Chinese CookingFresh Noodles with Three Kinds of Mushrooms RecipeSource: The Heritage of Chinese CookingRed-Cooked Beef with Cinnamon RecipeSource: Food & WineShredded Pork and Cellophane Noodle Soup RecipeSource: The Heritage of Chinese CookingSour Hot Soup RecipeSource: The Heritage of Chinese CookingSupreme Chicken Broth Recipe

Source: The Heritage of Chinese CookingVegetable Soup with Prawns or Shrimp RecipeSource: Burt Wolf's TableRecipes (181 - 200) of 201Beefed Up Lettuce Wraps RecipeSource: txbeef.orgServes 4Fresh Asian flavor.RECIPE INGREDIENTS1 lb. flank steak4 cloves garlic, crushed4 teaspoon soy sauce2 tablespoon freshly squeezed lime juice

2 teaspoon oyster sauce2 teaspoon brown sugar4 leaves iceberg lettuce

Asian dipping saucesRECIPE METHODCut flank steak lengthwise into 2 strips. Slice across the grain into 1/8-inch thickstrips.In medium bowl, combine garlic, soy sauce, lime juice, oyster sauce and brownsugar. Pour into sealable plastic bag. Add beef strips, stirring to coat. Refrigerate 2-3hours.Heat 2 teaspoon oil in large saute pan over medium-high heat. Cook half of beef trips2-3 minutes or until no longer pink. Repeat with remaining strips.Serve in lettuce leaves with your favorite dipping sauce.Recipe reprinted by permission of txbeef.org. All rights reserved.Cellophane Noodle Salad Recipe

Source: The Heritage of Chinese CookingServes 4Cellophane noodles (also called bean threads) are fine, translucent threads madefrom the starch of green mung bean and tapioca starch. When soaked they becomeshiny and slippery and are enjoyed because they absorb the flavors of other foods.Cellophane noodles are traditional throughout Asia, and are used extensively insalads and soups in Japan as well as throughout all regions of China. This cold dishis considered an appetizer or side-dish to a meal.RECIPE INGREDIENTSFor Dressing:1 tablespoon pickle juice from the Chinese pickles3 tablespoons white vinegar3 tablespoons sugarFor Salad:

2 oz cellophane noodles (fun si)3/4 cup julienned seeded cucumber1/2 cup julienned carrot3 tablespoons Chinese pickles, juliennedRECIPE METHODFOR DRESSING: Combine all dressing ingredients in small saucepan and simmerfor 3 minutes. Set aside to cool.FOR SALAD: Soak noodles in warm water for 20 minutes. Drain and cut into 4-inchlengths.TO SERVE: Mix together noodles, carrots, pickles, and cucumber in small saladbowl. Pour on dressing and toss to combine. Chill and serve.Recipe reprinted by permission of Weldon Russell. All rights reserved.Nutrition FactsServes 4

Facts per ServingCalories: 104 Fat: 0g Carbohydrates: 26gCholesterol : 0mg Sodium: 24mg Protein: 0gFiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 100%Shanghai Dumplings (Potstickers) RecipeSource: The Heritage of Chinese CookingMakes about 10 dumplingsRecords show that these dumplings were made more than four centuries ago. Theyare still a favorite in Shanghai and Beijing (Peking), where hundreds of specialtystalls make nothing else in order to satisfy the appetites of the locals. The dough,make from wheat flour, is rather heavier than that of the South where rice flour isoften used, and the technique of frying first, then steaming in chicken broth (stock)Makes them a very substantial snack. They should be eaten with a dip of vinegarand shredded fresh ginger. Sometimes these dumplings are called "pot stickers"because the base of the dumpling is crisped and browned in oil before steaming.

Other necessary recipes:Family Chicken BrothRECIPE INGREDIENTSFor Filling:1 cup stems of Chinese cabbage7 oz ground sirloin (topside) steak1 oz fresh pork fat, ground2 tablespoons cilantro1 tablespoon chopped chives1 tablespoon minced fresh gingerGood pinch of pepper3/4 teaspoon salt2 teaspoons sugar1 teaspoon light soy sauce


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2 teaspoons sesame oil2 teaspoons Shaoxing rice wine or dry sherry1 tablespoon cornstarchFor Dough:1 1/4 cups all-purpose flour1 cup boiling water2 tablespoons peanut oil, for frying1/2 cup Family Chicken Broth (see recipe) or waterRECIPE METHODFOR FILLING: Blanch the cabbage in a pot of boiling water just to soften, drain well.Squeeze the water out between paper towels.Combine the cabbage with the remaining filling ingredients in a large bowl. Beat andknead until the mixture is soft and clingy. Chill in the refrigerator.

FOR DOUGH: Sift the flour into a stainless-steel bowl. Add the boiling watergradually, mixing with a wooden spoon until a fairly thick, soft dough forms. Coverwith a damp cloth and set aside for 30 minutes.Remove the dough to a floured work surface, and knead for another minute or 2 untilthe dough is smooth and pliable. Divide mixture in half.Roll each piece of dough into a 3/4 x 5-inch sausage. Cut each sausage into about10 pieces. Press each piece into a circle with the palm of the hand and roll into 3-inch rounds.TO ASSEMBLE: Place 1 1/2 teaspoons of the filling into each round, close theedges together, pleating the side farthest away and seal together. (The dumpling isslightly curved because of the stretching of one side.)Place the dumplings into a bamboo steamer and steam over boiling water for 15minutes. Remove and let cool. Place the dumplings into a thick-based skillet. Addenough peanut oil to cover one-third of the dumplings. Raise the heat and fry thedumplings for 2-3 minutes, until the bottoms become crispy and lightly browned.

Sprinkle a little water into the pan to create a little steam, cover with a lid, and reduceheat to prevent burning the bottoms of the dumplings. Shake the pan a little fromtime to time and continue to pan-fry and steam for another 4-5 minutes. Remove andserve.Recipe reprinted by permission of Weldon Russell. All rights reserved.Nutrition FactsMakes about 10 dumplingsFacts per ServingCalories: 141 Fat: 7g Carbohydrates: 13gCholesterol: 16mg Sodium: 225mg Protein: 7gFiber: 1g % Cal. from Fat: 45% % Cal. from Carbs: 37%Fresh Vegetable Rolls RecipeSource: Cooking Light magazine

Yield: 1 dozen

RECIPE INGREDIENTSFor the Rolls:5 black dried mushrooms2 teaspoons vegetable oil1 tablespoon minced peeled fresh ginger4 garlic cloves, minced2 cups shredded bok choy1 cup shredded carrot3/4 cup fresh bean sprouts, rinsed and drained1/2 cup chopped green onions2 tablespoons sesame seeds12 (8-inch) round sheets rice paperFor the Sauce:1/2 cup hoisin sauce

3 tablespoons water3 tablespoons low-sodium soy sauce1 tablespoon rice vinegar1 1/2 teaspoons dark sesame oil1/8 teaspoon crushed red pepperRECIPE METHODTO PREPARE THE ROLLS: Combine mushrooms and boiling water to cover in abowl; cover and let stand 10 minutes. Drain and thinly slice mushrooms. Heatvegetable oil in a small nonstick skillet over medium-high heat. Add mushrooms,ginger, and garlic; stir-fry 2 minutes. Remove from heat.Combine the mushroom mixture, bok choy, carrot, bean sprouts, green onions, andsesame seeds in a large bowl; set aside.

Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheetin dish of water. Let stand 2 minutes or until soft. Place rice paper sheet on a flatsurface. Spoon about 1/3 cup vegetable mixture in center of sheet. Fold sides of

sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal; place,seam side down, on a serving platter (cover to keep from drying). Repeat procedurewith remaining rice paper and vegetable mixture. Slice each roll in half crosswise.TO PREPARE THE SAUCE: Combine hoisin sauce and remaining ingredients in asmall bowl. Serve with rolls.Serving size: 1 vegetable roll and about 1 tablespoon sauceRecipe reprinted by permission of Cooking Light magazine. All rights reserved.Nutrition Facts

Yield: 1 dozenFacts per ServingCalories: 90 Fat: 3g Carbohydrates: 11gCholesterol: 0mg Sodium: 308mg Protein: 2gFiber: 1g % Cal. from Fat: 30% % Cal. from Carbs: 49%New Year's Dumpling Delight Recipe

Source: Cooking Light magazine8 servings (serving size: 5 dumplings and about 2 tablespoons dipping sauce)Traditionally, the steamer basket is coated with oil to keep the dumplings fromsticking. Here is a delightful alternative: Place each dumpling on a thinly sliced carrot"disk". When the dumplings come out of the steamer, each has its own little servingtray. You can make these dumplings ahead and freeze them.RECIPE INGREDIENTSFor the Chili-Garlic Dipping Sauce:1/2 cup low-sodium soy sauce2 tablespoons rice vinegar2 tablespoons lemon juice1 teaspoon sesame oil2 garlic cloves, minced

2 tablespoons green onion, minced1 hot red chile, mincedFor the Dumplings:10 ounce ground pork3 1/2 cups shredded Napa (Chinese) cabbage1 1/4 cups thinly sliced leek (about 1 large)3/4 cup minced green onion1 cup thinly sliced shiitake mushroom caps (about 3 ounces)1 tablespoon minced peeled fresh ginger1 tablespoon low-sodium soy sauce1 tablespoon sake (rice wine) or sherry1 teaspoon sesame oil1/4 teaspoon salt1/4 teaspoon black pepper40 won ton wrappers

2 large carrots, thinly slicedRECIPE METHODFOR THE DIPPING SAUCE:To prepare dipping sauce, combine first7 ingredients. Cover and refrigerateFOR THE DUMPLINGS:Combine pork and next 10 ingredients (pork through black pepper) in a large bowl.Working with 1 won ton wrapper at a time (cover remaining wrappers with a damptowel to keep from drying), spoon about 2 teaspoons pork mixture into center of eachwrapper. Moisten edges of wrapper with water; bring2 opposite corners to center, pinching points to seal. Bring remaining 2 corners tocenter, pinching points to seal. Pinch 4 edges together to seal. Place dumplings,seam sides up, on carrot slices (cover loosely with a damp towel to keep them fromdrying).

Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. Steamdumplings, covered, for 10 minutes. Remove dumplings from steamer; place on aplatter. Keep warm. Repeat procedure with remaining dumplings. Serve with dippingsauce.NOTE:If you don't have a steamer, use a heat-proof plate. Set it on top of a heat-proof bowlplaced in the bottom of a pot filled with 2 inches of water. Cover and steam.Recipe reprinted by permission of Cooking Light magazine. All rights reserved.Nutrition Facts8 servings (serving size: 5 dumplings and about 2 tablespoons dipping sauce)Facts per ServingCalories: 284 Fat: 10g Carbohydrates: 36gCholesterol : 30mg Sodium: 973mg Protein: 13gFiber: 3g % Cal. from Fat: 32% % Cal. from Carbs: 51%

Savory Daikon Pudding RecipeSource: Cooking.comMakes three 7-inch in diameter by 2-inch deep cakesMakes two 9-inch in diameter by 1 1/2-inch deep cakesServes 8Every year for Chinese New Year we start the celebration at breakfast with this tastysavory daikon pudding. Flavored with dried Chinese sweet pork sausage, scallions,and bits of dried shrimp, it is delicious pan-fried until golden crisp, and served with aside of soy sauce or oyster sauce and chili-garlic paste.RECIPE INGREDIENTS3 dried Chinese sweet pork sausages, quartered lengthwise then finely slicedcrosswise4 scallions, trimmed, thinly sliced crosswise3 pounds daikon, peeled and finely shredded, juices reserved2 tablespoons small dried shrimp, finely chopped

Coarse sea salt and ground black pepper3 cups rice flourCanola oil for pan-fryingChinese soy sauceOyster sauceChinese chili paste with garlicRECIPE METHODSaute sausages in pot over medium heat until fat is rendered and sausages arelightly crisp, about 5 minutes. Add the scallions and saute 2 minutes. Stir in shreddeddaikon, daikon juices, 1 cup water and dried shrimp. Lightly season with salt andpepper. Reduce heat to medium-low and cook until the daikon is translucent, about20 minutes.


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Add enough water to wok to come half way up sides. Place over high heat. Set atriple tier (or single, or double) bamboo steamer with lid on top. Bring water tosimmer.Meanwhile, whisk rice flour and 2 cups water in large bowl until smooth. Stir daikonmixture into batter. Spoon batter into three 7-inch diameter ramekins with 2-inch-highsides. Place one filled ramekin on each of three bamboo racks. Cover with the lid.Steam until translucent or a knife inserted in the center of puddings comes out clean,about 25 minutes. Remove puddings. Dab off any excess water from atop puddings.Cool completely. Cover with plastic and refrigerate overnight.Carefully run small sharp knife around edges of puddings to loosen. Invert puddingsonto a clean surface such as a cutting board. Cut puddings into 1/4-inch thick slices.

As you get to the middle of the pudding, cut the slices in half crosswise.Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Working in

batches, cook pudding slices in skillet until golden, crisp and heated through, addingmore oil as needed, about 5 minutes per side. Serve with a mixture of soy sauce oroyster sauce and chili-garlic paste for dipping.Recipe created exclusively for Cooking.com by Corinne Trang.Nutrition FactsMakes three 7-inch in diameter by 2-inch deep cakesMakes two 9-inch in diameter by 1 1/2-inch deep cakesServes 8Facts per ServingCalories: 386 Fat: 12g Carbohydrates: 60gCholesterol: 3mg Sodium: 326mg Protein: 12gFiber: 5g % Cal. from Fat: 28% % Cal. from Carbs: 62%Pearl Balls RecipeSource: Dim Sum - The Essential KitchenMakes about 20

RECIPE INGREDIENTS1 cup short-grain white rice1 pound ground pork4 scallions, chopped4 canned water chestnuts, drained and chopped1 teaspoon sugar1 teaspoon salt2 cloves garlic, crushed2 teaspoons grated fresh ginger1 teaspoon Asian sesame oil2 teaspoons light soy sauce2 teaspoons rice wineRECIPE METHODPlace rice in a medium bowl. Cover with cold water and let stand for 30 minutes.

Drain, spread out onto a paper-towel-lined tray and allow to dry.In a bowl, combine pork, scallions, water chestnuts, sugar, salt, garlic, ginger,sesame oil, soy sauce, and rice wine. Using wet hands, mix until well-combined.Divide mixture into 20 portions.Line a bamboo steamer with banana leaves or parchment (baking) paper. Using wethands, shape pork mixture into small balls. Roll each ball in rice until well coated.Half fill a medium wok with water (steamer should not touch water) and bring to aboil. Working in batches, arrange balls in prepared steamer, allowing room for rice toexpand. Cover and place steamer over boiling water. Steam for 30 minutes, addingmore boiling water to wok when necessary. Lift steamer off wok and carefully removeballs. Serve warm with soy sauce or Ginger Soy Dipping Sauce.Recipe reprinted by permission of Periplus. All rights reserved.Nutrition FactsMakes about 20

Facts per ServingCalories: 105 Fat: 5g Carbohydrates: 10gCholesterol: 16mg Sodium: 162mg Protein: 5gFiber: 1g % Cal. from Fat: 43% % Cal. from Carbs: 38%Pot Stickers RecipeSource: Noodles - The Essential KitchenServes 4RECIPE INGREDIENTS8 oz ground lean pork1 onion, finely chopped1 cup finely shredded green cabbage2 teaspoons peeled and grated fresh ginger1 tablespoon Asian sesame oil1 tablespoon soy sauce1 teaspoon white pepper

24 round wheat wonton wrappers4 tablespoons vegetable oil2 cups chicken stock, or as neededLight soy sauce for servingRECIPE METHODIn a bowl, combine pork, oinion, cabbage, ginger, sesame oil, soy sauce and pepper.Mix well.Place wonton wrappers on work surface and cover with damp kitchen towel. Workingwith one wrapper at a time, lay it on work surface and place 1 teaspoon filling inmiddle. Brush edges with water, fold wonton in half and press edges together to seal.Using your fingertips, pinch frill around each folded wonton if desired. Set aside,covered with plastic wrap. Repeat with remaining wrappers.Heat 1 tablespoon vegetable oil in heavy-bottomed pan over medium-high heat.Swirl to cover entire bottom of pan. Working in batches, fry filled wontons until golden

brown on both sides, about 1 minute. Coat pan as needed with remaining 3tablespoons vegetable oil.Return pot stickers to pan and add enough stock to come halfway up the sides of potstickers. Cover and simmer until stock is almost absorbed, about 10 minutes.Uncover and cook until stock is completely absorbed and bottoms of pot stickers arecrisp. Repeat with remaining pot stickers.Serve pot stickers warm with soy sauce.Recipe reprinted by permission of Periplus. All rights reserved.Nutrition FactsServes 4Facts per ServingCalories: 474 Fat: 30g Carbohydrates: 32gCholesterol : 45mg Sodium: 621mg Protein: 18g

Fiber: 2g % Cal. from Fat: 57% % Cal. from Carbs: 27%Chicken Potstickers RecipeSource: Casual Cuisines of the World - Far East CafeMakes about 24 dumplings; Serves 6raditionally made with pork, Chinese potstickers work equally well with chicken. In apinch, wonton skins may be used for the homemade wrappers; reduce the cookingtime to 3 minutes.Helpful Hints:Chicken, Skinning and BoningRECIPE INGREDIENTSFor Wrappers:2 cups all-purpose flour, plus extra as needed1/4 teaspoon salt3/4 cup boiling waterFor Filling:

2 cups finely chopped napa cabbage1/4 cup blanched spinach, chopped1 pound ground dark chicken meat1/2 teaspoon peeled and grated fresh ginger2 tablespoons finely chopped garlic chives or green (spring) onion1 teaspoon salt1/2 teaspoon sugar1/4 teaspoon ground white pepper1 tablespoon light soy sauce1 tablespoon Chinese rice wine or dry sherry1 teaspoon Asian sesame oil1 1/2 teaspoons cornstarchFor Sauce:6 tablespoons distilled white vinegar

3 tablespoons light soy sauceChili oilVegetable oil for fryingRECIPE METHODFOR WRAPPERS: In a food processor fitted with the metal blade, combine the 2cups flour and salt and pulse once to mix. With the motor running, slowly pour in theboiling water. Continue to process until a rough ball forms and the dough pulls awayfrom the sides of the work bowl, 15-20 seconds. Transfer to a lightly floured worksurface. Knead until smooth and no longer sticky, about 2 minutes. Cover with akitchen towel and let rest for 30 minutes.FOR FILLING: Place the cabbage and spinach in a kitchen towel, wring out theexcess liquid and place in a bowl. Add all the remaining filling ingredients and stiruntil combined. Cover and refrigerate until ready to use.Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8 inch

thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set therounds aside, lightly covered with the kitchen towel. Repeat with the remainingdough and all scraps.FOR SAUCE: Stir together the vinegar and soy sauce. Add chili oil to taste. Setaside.FOR POTSTICKERS: Put 1 tablespoon of the filling in the middle of a dough round.Fold the round in half and pinch the edges together at one end of the arc. Startingfrom that point, make 6 pleats or tucks along the curved edge to enclose the filling.

As each potsticker is made, place seam-side up on a baking sheet, pressing downgently so it will sit flat. Cover with the kitchen towel and continue forming and placingthe potstickers on the baking sheet until all are made.Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2teaspoons vegetable oil. Arrange 8-10 potstickers, seam side up and just touching, ina spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add water tocome halfway up the sides of the potstickers and bring to a boil. Immediately cover,

reduce the heat to low and steam-cook for 8 minutes, adding more water ifnecessary to keep the pan wet. Uncover, increase the heat to high and cook until theliquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to aserving plate and keep warm; fry the remaining potstickers.TO SERVE: Divide the dipping sauce among individual saucers. Serve thepotstickers hot with the sauce.Nutrition FactsMakes about 24 dumplings; Serves 6Facts per ServingCalories: 311 Fat: 9g Carbohydrates: 35gCholesterol : 60mg Sodium: 1160mg Protein: 20gFiber: 2g % Cal. from Fat: 26% % Cal. from Carbs: 45%Five Spice Beef RecipeSource: The Heritage of Chinese Cooking


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Serves 8-10Another name for this dish is red-stewed beef. The technique of stewing is recordedin texts surviving from the Zhou dynasty (1050-249 BC). In fact, bamboo slipsitemizing food, seasonings and cooking methods found recently in archeologicaldiggings, clearly indicate that keng (stew) was the main food in China from antiquityto the Han period (202 BC-AD 220). Keng was the forerunner of the method referredto today as red-stewed or red-cooked.RECIPE INGREDIENTSFor Simmering Sauce:1 cup light soy sauce1 cup water1 tablespoon sugarKnob of fresh ginger the size of a small walnut, peeled and smashed

2 cloves garlic, peeled and left whole2 scallions2 tablespoons five spice powder or mixed spices (available at Chinese stores),wrapped in a square of cheesecloth (muslin)1 pound beef shin (gravy beef), in one whole round piece with no cutsRECIPE METHODBring all the ingredients for the simmering sauce to a boil in a pot large enough tohold the piece of beef. Place the beef in the pot, and bring the sauce back to boil.Reduce the heat to low, and simmer for 2 hours.Remove the beef and chill in the refrigerator for at least several hours, or preferablyovernight.Thinly slice and serve as a cold appetizer.Nutrition FactsServes 8-10Facts per Serving

Calories: 133 Fat: 7g Carbohydrates: 3gCholesterol: 48mg Sodium: 1474mg Protein: 14gFiber: 0g % Cal. from Fat: 47% % Cal. from Carbs: 9%Steamed Seafood Dumplings RecipeSource: Gatherings & CelebrationsMakes 35 dumplingsRECIPE INGREDIENTSFor the Dumplings:1/2 pound center-cut cod fillet1 large egg1/4 pound medium raw shrimp, peeled and deveined1 tablespoon minced peeled fresh ginger1/3 cup minced water chestnuts2 scallions, white and green parts, finely minced

1/4 teaspoon ground coriander1 teaspoon soy sauce1/4 teaspoon freshly ground black pepper35 wonton wrappers (about 3 inches in diameter)3 to 4 large Chinese cabbage or lettuce leavesFor the Sauce:1/3 cup soy sauce2 tablespoons rice vinegar1 tablespoon dry sherry2 tablespoons minced fresh coriander leaves1/8 teaspoon ground coriander1/4 teaspoon crushed red pepper flakes (optional)RECIPE METHODTO MAKE THE DUMPLINGS: Process the cod and egg in a food processor to a

smooth puree. Add the shrimp and pulse on and off so the shrimp are coarselychopped with the fish. Transfer the fish mixture to a medium bowl and mix in theginger, water chestnuts, and scallions. Season the dumpling filling with the coriander,soy sauce and pepper.Dust a baking sheet with cornstarch or line it with parchment. Place 2/3 tablespoonof the dumpling filling on the upper half of a won ton wrapper. Fold the skin over thefilling and pinch together at the center of the edge. Make 3 small pleats in the side ofthe skin facing you, to the right side of the center point, and then 3 more on the leftside, to seal the dumpling. Press the dumpling skin edges firmly together to seal.Place the dumplings on the prepared sheet pan. Repeat with the remaining fillingand won ton wrappers. The dumplings are ready to be steamed, or they can berefrigerated up to 24 hours before steaming.TO MAKE THE SAUCE: Mix all the sauce ingredients together in a small bowl.Line a steamer basket with the cabbage leaves. Set the dumplings in the steamerbasket, about 1/2-inch apart. Steam the dumplings in batches if necessary. (If you

have a stacking-style steamer, you can steam multiple trays of dumplings at onetime.) Place the steamer basket over a pan of boiling water and steam the dumplingsfor 5 to 7 minutes, or until the filling is completely cooked and the wrapper is tender.Transfer the dumplings to a serving plate with the dipping sauce and serve.Nutrition FactsMakes 35 dumplingsFacts per ServingCalories: 37 Fat: 0g Carbohydrates: 5gCholesterol: 15mg Sodium: 203mg Protein: 3gFiber: 0g % Cal. from Fat: 0% % Cal. from Carbs: 54%Steamed Pork Dumplings RecipeSource: The Heritage of Chinese CookingMakes about 30

Teahouses became fashionable in the southern provinces during the Song dynasty(AD 960-1279), catering for the leisurely patrons of the arts of the time. Tea-drinkingwas an art, accompanied by much dainty nibbling of appetizers. The word forappetizer is dim sum, literally meaning "dot the heart." A large teahouse in Chinacould list more than 1,000 dim sum varieties. Sieu mai is one of the original "dothearts" that was destined to become famous throughout the Western world.RECIPE INGREDIENTSFor Filling:1/2 pound fresh ground pork (should be fatty)3 oz fresh uncooked (green) shrimp, shelled, deveined, and minced3 oz water chestnuts, finely chopped1/2 cup finely chopped bamboo shoots1 cup finely chopped scallions

1/2 cup minced celeryFor Seasonings:2 teaspoons salt1/4 teaspoon white pepper2 teaspoons sugar2 teaspoons light soy sauce1/2 teaspoon sesame oil2 tablespoons cornstarch1 package wonton wrappers (large size), about 32 wrappers per packageFor Dip:1/2 cup light soy sauce1/4 cup sesame oilRECIPE METHODMix together all of the filling ingredients in a bowl. Add all of the seasoningsingredients. It is a good idea to chill the filling for at least 30 minutes before

wrapping.Hold a wrapper in the palm of your left hand, and place 1 tablespoon of the filling inthe center of the wrapper. Wrap the sides up and around, squeezing the skin close tothe filling. The top of the wrapper gathers naturally into pleats. Gently push the fillingdown from the top to pack the "flower pot" firmly adding extra filling if needed. Thefilling should be seen above the wrapper. Flatten the base slightly.Place the sieu mai in a lightly oiled steamer basket, and steam for 15-20 minutes.Serve with the soy and sesame dip.Nutrition FactsMakes about 30Facts per ServingCalories: 70 Fat: 4g Carbohydrates: 6gCholesterol : 12mg Sodium: 474mg Protein: 3gFiber: 0g % Cal. from Fat: 51% % Cal. from Carbs: 34%

Steamed Pork Buns RecipeSource: Dim Sum - The Essential KitchenMakes 16RECIPE INGREDIENTSFor Dough:1 1/2 teaspoons active dry yeast1/2 cup warm water1/4 cup superfine sugar1 cup all-purpose flour1/2 cup self-rising flour3 teaspoons butter, meltedFor Filling:2 tablespoons vegetable oil3 teaspoons peeled and grated fresh ginger

2 cloves garlic, chopped1 tablespoon hoisin sauce1 tablespoon oyster sauce1 tablespoon soy sauce1 teaspoon Asian sesame oil3 teaspoons cornstarch mixed with 1 tablespoon water8 oz Chinese barbecue pork, finely chopped6 scallions, finely choppedRECIPE METHODFOR DOUGH: In a small bowl combine yeast with 2 tablespoons warm water, 1teaspoon sugar and 1 teaspoon all-purpose flour. Mix until well combined. Cover witha kitchen towel and let stand in a warm place until frothy, about 15 minutes.Sift remaining all-purpose and self-rising flour into a large bowl. Add remainingsugar, yeast mixture, remaining warm water, and melted butter. Using a woodenspoon, mix to form a soft dough. Turn out onto a floured work surface and knead

until smooth and elastic, 3-5 minutes. Place dough in a large oiled bowl, cover andlet stand in a warm place until doubled in bulk, about 1 hour.FOR FILLING: Heat oil in a wok or frying pan over medium heat and fry ginger andgarlic until aromatic, about 1 minute. Add hoisin sauce, oyster sauce, soy sauce andsesame oil. Cook, stirring, for 2 minutes. Add the cornstarch and water mixture, bringto a boil and stir until sauce thickens, about 2 minutes. Remove from heat and stir inpork and scallions. Transfer to a bowl and allow to cool completely.Punch down dough. Turn out onto a floured work surface and knead until smooth,about 5 minutes. Divide dough into 16 pieces and roll or press out each piece to forma 21/4-inch (6-cm) circle. Cover dough with a damp kitchen towel. Working with oneround of dough at a time, spoon 2 teaspoons of filling into the center. Gather edgestogether, twist to seal and cover with a kitchen towel. Repeat with remaining dough.Cut out 16 squares of parchment (baking paper) and place buns, sealed side down,on paper. Half fill a medium wok with water (steamer should not touch water) and


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bring to a boil. Working in batches, arrange buns in steamer, cover and placesteamer over boiling water. Steam for 15 minutes, adding more boiling water to wokwhen necessary. Lift steamer off wok and carefully remove buns. Using scissors,snip the top of each bun twice, to resemble a star. Serve warm with soy sauce andhoisin sauce.Nutrition FactsMakes 16Facts per ServingCalories: 116 Fat: 4g Carbohydrates: 15gCholesterol: 10mg Sodium: 235mg Protein: 5gFiber: 1g % Cal. from Fat: 31% % Cal. from Carbs: 52%Crab Purses RecipeSource: Cooking Light magazine

2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce)These elegant appetizers can be steamed up to an hour ahead, then resteamed toheat them just before serving.RECIPE INGREDIENTS24 green onion tops, cut into 3-inch julienne strips6 ounces lump crabmeat, shell pieces removed1 (4-ounce) block fat-free cream cheese1/4 cup minced green onions2 teaspoons fresh lemon juice1/2 teaspoon hot sauce1/4 teaspoon salt1/8 teaspoon pepper24 wonton wrappers1 egg white, lightly beatenCooking spray

2 tablespoons low-sodium soy sauce1 tablespoon water1 tablespoon fresh lemon juiceRECIPE METHODDrop green onion strips in boiling water, and cook 10 seconds or until limp. Drainonion strips; set aside.Combine crabmeat and next 6 ingredients (crabmeat through pepper) in a mediumbowl, and stir well.Working with 1 won ton wrapper at a time (cover remaining wrappers with a damptowel to keep them from drying out), spoon 2 teaspoons crabmeat mixture into centerof wrapper. Moisten edges of wrapper with egg white; gather 4 corners of wrapperand crimp to seal, forming a purse. Tie 1 green onion strip around crimped top ofpurse. Repeat procedure with remaining won ton wrappers, crabmeat mixture, eggwhite, and green onion strips.

Arrange half of won ton purses in a single layer in a vegetable steamer coated withcooking spray. Steam purses, covered, 8 minutes or until tender. Carefully removepurses from steamer; set aside, and keep warm. Repeat procedure with remaininghalf of purses.Combine soy sauce, water, and 1 tablespoon lemon juice in a small bowl; stir well.Serve with purses.Nutrition Facts2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce)Facts per ServingCalories: 126 Fat: 1g Carbohydrates: 18gCholesterol: 26mg Sodium: 566mg Protein: 10gFiber: 1g % Cal. from Fat: 7% % Cal. from Carbs: 57%Chinese Pork and Shrimp Dumplings RecipeSource: Cooking.com

Makes 30 piecesWhen steaming these shao-mai dumplings, line the steamer with lettuce leaves toprevent the dumplings from sticking to the racks, especially when using a bamboosteamer. Serve the dumplings with Chinese hot mustard and chili sauce or a dippingsauce such as Jade brand Sesame-Soy Marinade.Cooking.com Tip: When preparing Chinese dumplings or dim sum, steam them in abamboo steamer lined with lettuce leaves. The steamer has two stackable basketsfor cooking more dumplings or for steaming different foods at one time. The steamereasily fits over a 12-inch wok but it can also be set over a stockpot.RECIPE INGREDIENTS3/4 pound ground pork2 large eggs1 green onion, finely chopped1 tablespoon minced ginger1 tablespoon oyster sauce

1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry1 tablespoon cornstarch2 teaspoons oriental sesame oil1 teaspoon kosher salt1/8 teaspoon freshly ground black pepper1/4 pound uncooked shrimp, peeled, deveined, cut into 1/2-inch pieces8 large water chestnuts, fresh or canned1 small carrot, peeled, cut into 1/8-inch dice1/4 cup chopped fresh cilantro30 round wonton wrappersLettuce leaves, for lining steamer basketChinese hot mustardChinese chili sauce

Jade brand Sesame Soy Marinade, optionalRECIPE METHODPlace first 11 ingredients into work bowl of food processor. Using on/off pulses, mixingredients until mixture begins to form one mass. Transfer mixture to large bowl. Stirin shrimp, water chestnuts, carrot and cilantro.Sprinkle baking sheet with flour. Place generous 1 teaspoon pork mixture in center of1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring allcorners of wrapper together over filling. Press edges of wrapper together, enclosingfilling completely. Place dumpling on baking sheet. Repeat with remaining porkmixture and wrappers.DO-AHEAD TIP: Dumplings can be made 2 weeks ahead. Cover tightly; freeze. Donot thaw before steaming.Pour enough water into large pot or wok to reach depth of 1/2 inch. Lightly oil

stainless steel steamer with sesame oil or line bamboo steamer with lettuce leaves.Place steamer over water in pot. Bring water to boil. Working in batches, arrangedumplings in steamer. Cover and steam until dumplings are cooked through andfirm, about 10 minutes. Turn off heat and let dumplings rest for a few minutes beforeremoving.Serve dumplings with Chinese hot mustard, Chinese chile sauce or Jade brandSesame-Soy Marinade.Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita Leong-Danhi.Serving size = 1 dumplingNutrition FactsMakes 30 piecesFacts per ServingCalories: 38 Fat: 3g Carbohydrates: 1gCholesterol : 22mg Sodium: 35mg Protein: 2g

Fiber: 0g % Cal. from Fat: 71% % Cal. from Carbs: 11%Crispy Tofu Roll RecipeSource: The Heritage of Chinese CookingServes 8The soy bean has sometimes been called "poor man's cow" in China as, like allbeans, it is rich in protein, complex carbohydrates and valuable minerals.The remarkable bean has an enormously wide range of by-products, ranging fromsoy sauces through to dried bean curd, which is available in sheets, sticks or twists.This recipe uses dried bean curd sheets as a wrapping for an interesting vegetarianfilling, to form an unusual hors d'oeuvre or appetizer.RECIPE INGREDIENTS1 1/2 oz Chinese dried mushrooms (available at Chinese stores), soaked in warmwater for 30 minutes, rinsed, stems discarded and caps shredded1 small carrot, cut into fine julienne

1 small celery stalk, cut into fine julienneFor Seasonings:1 teaspoon salt1 tablespoon plus 1 teaspoon sugar2 tablespoons sesame oil1/2 teaspoon celery saltGood pinch of white pepper2 teaspoons cornstarch, mixed with 1 tablespoon cold water, for thickening1/4 cup peanut oil1 large onion, thinly sliced1 lb bean sprouts2 sheets tofu skin (fu pei) (Malaysian brand, available at Chinese stores)1 tablespoon cornstarch, mixed with 1 tablespoon cold water to make a paste forsealing the edges of the tofu skins

Worcestershire sauceParsley, for garnishRECIPE METHODBring a medium pot of water to a boil. Blanch the mushrooms, carrots, and celery for1 minute. Drain and set aside. Mix all of the seasonings ingredients together in abowl. Set aside.Heat 1 tablespoon of the peanut oil in a wok until moderately hot. Stir-fry the onionslices for 20 seconds. Add the bean sprouts and the blanched ingredients and stir-fryfor 1 minute. Pour the seasonings mixture slowly into the center of the wok, stirringuntil the mixture thickens. Transfer to a bowl and allow to cool.Meanwhile, spread out the tofu skins on a work surface. Cut each skin into 4rectangles. Dampen the skins with a little water and cover with a damp cloth.Evenly divide the vegetable mixture into 8 portions. Spoon 1 portion of the vegetablemixture onto each tofu rectangle, fold a corner over to firmly encase the filling andtuck the corner underneath. Fold in both ends of the wrapping skin, as if wrapping a

parcel, and roll up to resemble a filled pancake. Spread a little of the cornstarchpaste on the edges and press firmly. Repeat with the remaining wrapper skins.Heat the groundnut oil in a flat skillet (frying pan) until moderately hot. Reduce theheat a little and pan-fry each tofu roll on each side until crispy and golden brown.Diagonally slice each roll into 1-inch pieces. Serve with Worcestershire sauce.Garnish with sprigs of parsley.Nutrition FactsServes 8Facts per ServingCalories: 151 Fat: 10g Carbohydrates: 13gCholesterol : 0mg Sodium: 419mg Protein: 3gFiber: 2g % Cal. from Fat: 60% % Cal. from Carbs: 34%Crispy Green Onion Pancakes RecipeSource: Casual Cuisines of the World - Far East Cafe


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Makes 4 pancakes; Serves 4These flaky flat breads can be found in street stalls throughout northern China and inTaiwan. Although the bread requires patience and labor, it is such a delectable treatthat it is well worth the effort.Helpful Hints:Vegetables & Grains, FryingVegetables, PreparingRECIPE INGREDIENTS3 cups all-purpose flour, plus extra as needed1 cup boiling water1/4 cup cold water

About 4 teaspoons Asian sesame oil1 teaspoon coarse salt, or more to taste

2 tablespoons chopped green onion1/4 cup peanut oil, or as neededRECIPE METHODIn a food processor fitted with the metal blade, place the 3 cups flour. With theprocessor motor running, pour the boiling water through the feed tube in a slow,steady stream. When the dough starts to pull away from the sides of the work bowl in5-10 seconds, add the cold water. Continue to process until the dough comestogether in a rough ball, about 15 seconds. If the dough is sticky, add a little moreflour and continue processing for 30 seconds longer.Turn out the dough onto a lightly floured work surface. Knead until smooth, soft,elastic and no longer sticky, 1-2 minutes, dusting lightly with flour if needed to reducestickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coatlightly on all sides. Cover the bowl with plastic wrap and let rest for 30 minutes.Turn out the dough onto a lightly floured surface. Knead only until smooth and nolonger sticky, 1-2 minutes. Cut the dough into 4 equal pieces. Roll out 1 piece into a

10-12-inch round about 1/8 inch thick. Evenly brush the top with a thin film of about 1teaspoon sesame oil. Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoonsof the green onion evenly over the round. Starting from one side, roll up tightly andpinch the ends to seal in the onions. Anchor one end and wind the long roll around itinto a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll outthe coil into a pancake 7-8 inches in diameter and about 1/4 inch thick. Cover with akitchen towel. Repeat with the remaining dough.To fry the pancakes, heat a 9-inch frying pan over medium heat. When hot, addenough of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil ismedium-hot, add 1 pancake, cover and fry, shaking the pan occasionally, until thebottom is golden brown and crisp, about 2 minutes. Using a wide spatula, turn thepancake over; if the pan is dry, add a little more oil. Re-cover and continue to fry,shaking the pan occasionally, until the second side is golden brown and crisp, about2 minutes longer.

Remove the cover, slide the pancake onto a cutting board and cut into wedges.Transfer to a serving dish and serve at once, or keep warm while you fry theremaining pancakes.Recipe reprinted by permission of Weldon Owen. All rights reserved.Nutrition FactsMakes 4 pancakes; Serves 4Facts per ServingCalories: 503 Fat: 19g Carbohydrates: 72gCholesterol: 0mg Sodium: 584mg Protein: 10gFiber: 3g % Cal. from Fat: 34% % Cal. from Carbs: 57%Egg Rolls RecipeSource: The Heritage of Chinese CookingServes 6The egg roll is probably another variant of the famous and familiar spring roll - now a

fast food of the Western world. Then again it could be a dish inspired by theEuropean seafood crepe. If this is so, that would explain its southern background.Typically, the Cantonese steam the Egg Roll, imparting an extremely moist andsucculent texture to the dish.RECIPE INGREDIENTSFor Filling:2 tablespoons peanut oil, for stir-frying4 oz boneless pork loin (fillet)1 tablespoon Chinese dried mushrooms (available at Chinese stores), soaked inwarm water for 30 minutes, stems removed and cut into julienne1 tablespoon bamboo shoots (available at Chinese stores), cut into julienne1 tablespoon chopped green bell pepperFor Seasonings:1 tablespoon light soy sauce2 teaspoons Shaoxing rice wine or dry sherry

1/4 teaspoon salt1/4 teaspoon white pepper1/2 teaspoon sugarFor Pancakes:4 eggs, lightly beaten1/2 teaspoon salt3/4 cup all-purpose flour, sifted1/2 cup water1 tablespoon cornstarch, mixed with a little cold water to make a paste, for sealing3 cups peanut oil, for deep-fryingRECIPE METHODFOR FILLING: Heat the 2 tablespoons groundnut oil in a wok. Stir-fry the pork,mushrooms, bamboo shoots, and bell pepper for 1-2 minutes. Add all of the

seasonings and mix well. Remove to a plate and chill in the refrigerator at least 1hour before wrapping the pancakes.TO MAKE PANCAKES: Combine the beaten eggs, salt, and sifted flour and blend.

Add the water, a little at a time, to make a smooth batter. Heat a 7-inch skillet andadd a little oil to thinly coat the bottom. Carefully pour in enough batter to make a thinpancake. Cook over low heat until the sides dry a little and shrink from the edges ofthe pan. Turn out and repeat until the batter is used up.Place about 2 tablespoons of the filling onto each pancake and roll up, closing in thesides. Seal the edges with the cornstarch paste, and lay the egg roll, sealed edgedown, on the plate.Heat the 3 cups groundnut oil in a wok. Deep-fry the egg rolls until golden brown. Cutdiagonally across in 1/2-inch slices for Chinese servings.Nutrition Facts

Serves 6Facts per ServingCalories: 384 Fat: 33g Carbohydrates: 12gCholesterol : 154mg Sodium: 492mg Protein: 9gFiber: 1g % Cal. from Fat: 77% % Cal. from Carbs: 12%Traditional Wontons RecipeSource: Food & Wine60 WontonsThese wontons can be deep-fried, steamed or boiled and may be served with anyone of the accompanying dipping sauces.RECIPE INGREDIENTS2 cups shredded napa cabbage1/2 pound ground pork or chicken1/2 cup lightly packed fresh cilantro leaves, finely chopped2 scallions, minced

1 garlic clove, minced1 teaspoon minced fresh ginger1 teaspoon soy sauce1 teaspoon Asian sesame oil1/2 teaspoon salt1/2 teaspoon freshly ground pepper60 wonton skins2 to 3 cups vegetable oil, for deep-frying (optional)Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or SpicedSaltSoy-Vinegar Sauce:Makes 1/4 Cup3 tablespoons soy sauce1 tablespoon rice vinegar

In a small bowl, stir together the soy sauce and vinegar.Orange Sweet-and-SourSauce:Makes 1 Cup1 whole small dried red chile2/3 cup fresh orange juice1/4 cup cider vinegar2 tablespoons orange marmalade1/2 teaspoon grated fresh ginger1/4 teaspoon saltIn a small nonreactive saucepan, simmer all the ingredients over low heat for 5minutes. Let cool.Spicy Fish Sauce:2 tablespoons fresh lime juice1 tablespoon fish sauce*

1 teaspoon chili paste1/2 teaspoon sugar1/2 teaspoon coarsely chopped fresh cilantro*Available at Asian marketsCombine all the ingredients and stir to dissolve the sugar thoroughly.Let stand for 5 minutes before serving.Spiced Salt:Use this flavored salt as a dip for any fried food or as a dry rub in cooking.Makes About 1/4 Cup1 teaspoon cumin seeds1 teaspoon fennel seeds1 teaspoon Szechuan peppercorns1/2 teaspoon freshly ground pepper2 tablespoons coarse saltIn a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan

peppercorns over moderately low heat, stirring often, until aromatic, about 3 minutes.Let cool. Grind in a spice grinder or in a mortar and transfer to a bowl.

Add the ground pepper and salt and mix well.RECIPE METHODIn a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let coolslightly. Then squeeze out the excess water.In a bowl, combine the cabbage with the pork, cilantro, scallions, garlic, ginger, soysauce, sesame oil, salt and pepper. Toss well.Lay out 10 wonton skins on a work surface; keep the remainder covered. Place arounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and foldover to form a triangle. Press out the air and seal the edges. Dampen the two pointsfarthest from each other and pinch them together to form a hat, or tortellini, shape.Put the wontons on a flour-dusted baking sheet and cover with a clean towel. Repeatthe procedure with the remaining skins and filling.


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TO DEEP-FRY THE WONTONS: Heat the oil to almost 400 degrees F. in a wok.Add the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3minutes. Using a slotted spoon, transfer to paper towels to drain.TO BOIL THE WONTONS: Bring a large saucepan of water to a boil. Add thewontons in batches and cook until they float to the top. Transfer to a colander todrain.TO SERVE: Transfer the wontons to a platter and pass one or more of the dippingsauces separately.VARIATION: For vegetable wontons, in place of the pork, steam 1 1/2 poundsstemmed fresh spinach until just wilted, squeeze dry and coarsely chop. In a smallsaucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer overlow heat until thickened, about 1 minute. Stir in the spinach. Add to the bowl in Step2 and proceed.

Nutrition Facts60 WontonsFacts per ServingCalories: 35 Fat: 1g Carbohydrates: 5gCholesterol: 3mg Sodium: 118mg Protein: 2gFiber: 0g % Cal. from Fat: 26% % Cal. from Carbs: 57%Vegetarian Spring Rolls RecipeSource: Noodles - The Essential KitchenMakes 20 rollsRECIPE INGREDIENTS4 Chinese dried mushrooms2 oz cellophane noodles or rice vermicelli2 tablespoons vegetable oil1 onion, finely chopped2 cloves garlic, chopped

2 tablespoons peeled and grated fresh ginger2 cups shredded green cabbage2 carrots, peeled and grated1/3 cup chopped fresh cilantro1 cup fresh bean sprouts, rinsed2 teaspoons fish sauce2 teaspoons cornstarch mixed in 2 tablespoons water18-20 frozen spring roll wrappers, thawedVegetable oil for deep fryingThai sweet chili sauce for servingRECIPE METHODPlace mushrooms in small bowl, add boiling water to cover and let stand for 10-15minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discardingtough stems.

Soak noodles in boiling water for 10 minutes. Drain and roughly chop into shortlengths.In wok or frying pan over medium-high heat, warm 2 tablespoons oil. Add onion,garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fryuntil cabbage is softened, 1-2 minutes. Remove from heat and stir in carrots, cilantro,bean sprouts, noodles, mushrooms and fish sauce. Mix well and cool completely.Separate spring roll wrappers, place on a work surface and cover with damp kitchentowel. Working with one wrapper at a time, place on work surface. Using yourfingertips, wet edges with cornstarch and water mixture. Place 1 heaped tablespoonfilling in middle of wrapper. Roll up diagonally, tucking in edges. Seal edge withcornstarch and water mixture. Repeat with remaining wrappers.Heat oil in wok or frying pan until it reaches 375 degrees F on deep-fryingthermometer or until small bread cube dropped in oil sizzles and turns golden.Working in batches, add rolls and fry until golden, 1-2 minutes. Using a slotted

spoon, remove from pan and drain on paper towels.Serve hot, accompanied with chili sauce.Nutrition FactsMakes 20 rollsFacts per ServingCalories: 120 Fat: 2g Carbohydrates: 22gCholesterol: 3mg Sodium: 215mg Protein: 3gFiber: 1g % Cal. from Fat: 15% % Cal. from Carbs: 73%Wontons with Sweet-Sour Sauce RecipeSource: Taste of Home magazine8 1/2 Dozen Wontons (2 1/2 cups sauce)RECIPE INGREDIENTS1 can (14 ounces) pineapple tidbits1/2 cup packed brown sugar1 tablespoon cornstarch

1/3 cup cider vinegar1 tablespoon soy sauce1/2 cup chopped green pepper1/2 pound ground pork2 cups finely shredded cabbage3/4 cup finely chopped fresh bean sprouts1 small onion, finely chopped2 eggs, lightly beaten1/2 teaspoon salt1/4 teaspoon pepper2 packages (12 ounces each) wonton wrappers*Oil for fryingRECIPE METHODDrain pineapple, reserving juice. Set pineapple aside.

In a saucepan, combine brown sugar and cornstarch; gradually stir in pineapplejuice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutesor until thickened. Reduce heat; stir in green pepper and pineapple. Cover andsimmer for 5 minutes; set aside and keep warm.In a bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Placeabout 1 tablespoonful in the center of each wrapper. Moisten edges with water; foldopposite corners together over filling and press to seal.In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry wontons for 2 1/2minutes or until golden brown, turning once. Drain on paper towels. Serve withsauce.*NOTE: Fill wonton wrappers a few at a time, keeping others covered until ready touse.Special Offer: Take advantage of a special offer for Cooking.com guests and

subscribe today to Taste of Home magazine! Click for details.Szechwan Sausage Wraps RecipeSource: McCormickMakes4 Servings, 2 wraps eachBring the spicy-hot flavors of the Szechwan province of China to your table tonight -sausage seasoned with this authentic blend of chile peppers, garlic and ginger, thenwrapped in lettuce. This savory main dish is ready in minutes.RECIPE INGREDIENTS1 pound turkey sausage1 tablespoon vegetable oil2-3 teaspoons McCormick Gourmet Collection Szechwan Seasoning

1 can (8 ounces) sliced water chestnuts, drained and chopped1 cup shredded carrots1/2 cup sliced green onions

1/2 cup chopped toasted walnuts3 tablespoons dry sherry or light soy sauce1 head Bibb or iceberg lettuce, leaves separated, rinsed and drainedRECIPE METHODIn large skillet, cook sausage in oil with Szechwan seasoning until well browned,stirring to break meat into small pieces.

Add water chestnuts, carrots, green onions, walnuts and sherry. Cook and stir 2 to 3minutes or until heated through.To eat, spoon about 1/2 cup sausage mixture into center of each lettuce leaf, fold upand tuck in the edges (like a fajita).Nutrition FactsMakes4 Servings, 2 wraps eachFacts per ServingCalories: 446 Fat: 30g Carbohydrates: 18g

Cholesterol : 110mg Sodium: 831mg Protein: 26gFiber: 7g % Cal. from Fat: 61% % Cal. from Carbs: 16%Mandarin Pancakes RecipeSource: Casual Cuisines of the World - Far East CafeMakes twenty 8-inch pancakesMandarin pancakes are crpe-like breads used to wrap stir-fried dishes.Commercially prepared pancakes are available in the frozen-food sections ofChinese food stores.Helpful Hints:Vegetables & Grains, FryingRECIPE INGREDIENTS2 cups all-purpose flour, plus extra as neededPinch of salt1 cup boiling water

3 tablespoons Asian sesame oil or vegetable oilRECIPE METHODIn a food processor fitted with the metal blade, combine the 2 cups flour and salt;pulse once to mix. With the motor running, pour the boiling water through the feedtube in a slow, steady stream. Continue to process until a rough ball forms and thedough pulls away from the sides of the work bowl, 15-20 seconds. If the dough issticky, sprinkle with more flour and process for 15 seconds longer.Turn out the dough onto a lightly floured work surface. Knead until smooth and nolonger sticky, about 3 minutes. Cover with a damp towel and let rest for at east 30minutes, or wrap in the towel and refrigerate overnight. Bring to room temperaturebefore continuing.Return the dough to a lightly floured work surface and knead again until fairly firm,smooth and no longer sticky, about 1 minute. Divide the dough in half. Roll out one-half 1/4 inch thick. Using a 3-inch round cookie cutter, cut out 10 rounds. Brush halfof the rounds with a thin film of sesame or vegetable oil, then cover each oiled round

with an unoiled one.Preheat an ungreased frying pan over medium-low heat for 1 minute. Meanwhile, ona lightly floured board, roll out one "sandwiched round" into a round 8 inches indiameter and place in the pan. Within 45-60 seconds, the round should puff in themiddle and blister on the bottom. Turn it over and continue to cook for about 30seconds longer. Remove from the heat and immediately pull the layers apart to make2 pancakes. Stack them, dry side down, and wrap in aluminum foil while preparingthe remaining pancakes. Use the pancakes immediately, or refrigerate for up to 2days or freeze for up to 1 month.To reheat refrigerated pancakes, fold them in half or into quarters and arrange themin a bamboo steaming basket. Set the steaming basket over (not touching) boilingwater in a wok; cover and steam for 3 minutes. Serve directly from the basket. Ifpancakes are frozen, thaw first at room temperature, then steam for 5 minutes.Nutrition Facts


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Makes twenty 8-inch pancakesFacts per ServingCalories: 64 Fat: 2g Carbohydrates: 10gCholesterol: 0mg Sodium: 7mg Protein: 1gFiber: 0g % Cal. from Fat: 28% % Cal. from Carbs: 62%Steamed Spinach and Ginger Dumplings RecipeSource: Dim Sum - The Essential KitchenMakes 15RECIPE INGREDIENTS1 tablespoon vegetable oil1 tablespoon peeled and grated fresh ginger3 cloves garlic, crushed2 bunches spinach, washed and finely chopped

1/2 teaspoon salt15 wonton wrappersRECIPE METHODHeat oil in a wok or frying pan over medium heat. Add ginger and garlic, and stir-fryuntil aromatic, about 1 minute. Add spinach and stir-fry until soft, 2-3 minutes.Remove from heat and add salt. Transfer mixture to bowl and allow to coolcompletely.Place wonton wrappers on work surface and cover with a damp kitchen towel.Working with one wrapper at a time, place 2 teaspoons of filling in the center andbrush edges of wrapper with water. Gather edges together and twist to seal. Coverwith a damp kitchen towel and set aside. Repeat with remaining wrappers.Line a medium bamboo steamer with parchment paper (baking paper). Half fill amedium wok with water (steamer should not touch water) and bring to a boil. Arrangedumplings in steamer, cover and place steamer over boiling water. Steam for 10minutes, adding more boiling water to wok when necessary. Lift steamer off wok and

carefully remove dumplings. Serve warm with soy sauce.Nutrition FactsMakes 15Facts per ServingCalories: 137 Fat: 4g Carbohydrates: 21gCholesterol: 3mg Sodium: 519mg Protein: 5gFiber: 3g % Cal. from Fat: 26% % Cal. from Carbs: 61%Quick Chinese Pancakes RecipeSource: Cooking Light magazine

Yield: 12 pancakesRECIPE INGREDIENTS1 1/4 cups all-purpose flour1 1/2 cups fat-free milk1 tablespoon stick margarine or butter, melted

1 large egg1 tablespoon minced fresh chives1/4 teaspoon five spice powderCooking sprayRECIPE METHODLightly spoon flour into dry measuring cups, and level with a knife. Place the flour ina medium bowl. Combine milk, margarine, and egg; add milk mixture to flour, stirringwith a whisk until blended. Stir in fresh chives and five-spice powder. Cover and chillfor 1 hour.Place an 8-inch crepe pan or nonstick skillet coated with cooking spray overmedium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batterinto pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook about 1minute.Carefully lift edge of pancake with a spatula to test for doneness. The pancake will

be ready to turn when it can be shaken loose from pan and the underside is lightlybrowned. Turn pancake over; cook 30 seconds on the other side.Place the pancake on a towel, and cool. Repeat the procedure until all of the batter isused. Stack the pancakes between single layers of wax paper or paper towels toprevent pancakes from sticking.Nutrition Facts

Yield: 12 pancakesFacts per ServingCalories: 73 Fat: 2g Carbohydrates: 12gCholesterol: 21mg Sodium: 22mg Protein: 3gFiber: 0g % Cal. from Fat: 25% % Cal. from Carbs: 66%Shrimp Omelet RecipeSource: The Heritage of Chinese CookingServes 8-10

As in every cuisine, eggs are the great standby. Most Chinese households raise a

few chickens and perhaps some ducks or geese. The bonus, of course, is the eggs-avaluable source of food for the family. Eggs are added to soups and stir-fried dishesfor extra substance and nutrition, and omelets of every description abound fromregion to region. The following dish is one that would grace many family tables inSouth China, the shrimp (prawns) and the separate sauce marking the dish forspecial occasions.RECIPE INGREDIENTS6 tablespoons groundnut peanut oil8 oz fresh uncooked shrimp, shelled, deveined, washed and cut into bite-size pieces1 teaspoon minced fresh ginger3/4 teaspoon salt6 eggs, lightly beaten1/2 teaspoon saltDash of pepper

6 Chinese dried mushrooms (available at Chinese stores), soaked for 30 minutes,stems discarded and caps cut into julienne1/2 cup bamboo shoots (available at Chinese stores), cut into fine julienne1/2 cup cooked peas1 cup shredded scallionsFor Seasonings:1/2 teaspoon salt2 teaspoons light soy sauce2 teaspoons oyster sauce1 tablespoon Shaozing rice wine or dry sherryFew drops of sesame oil1 tablespoon cornstarch, dissolved in 1/2 cup cold water, for thickeningRECIPE METHOD

Heat 1 tablespoon of the peanut oil in a wok over moderate heat. Stir-fry the shrimpwith the ginger and 1/4 teaspoon salt for 1-2 minutes, or until they turn pink andbecome bouncy. Remove and set aside to cool.Beat the eggs with 1/2 teaspoon salt and pepper. Add the cooked shrimp. Assembleall of the other ingredients on a plate. Have the seasonings mixture and thethickening nearby.Heat 3 tablespoons of the groundnut oil in a hot wok until just beginning to smoke.Pour in the egg mixture, and cook over moderate heat, breaking the edges of theomelet with a spatula and tilting the wok to allow the soft center to run out. There isno need to keep the eggs in one shape. Continue to cook until the eggs are softly setand slightly brown on the outside. Remove to a warm plate and place over a pot ofhot water to keep warm while you make the sauce.

Add the remaining 2 tablespoons of the peanut oil to the wok over moderate heat.Saut the mushrooms, bamboo shoots, peas, and the scallions for 1 minute. Add theseasoning mixture and stir well. Stir in the thickening. Spoon over the omelet and

serve immediately.Nutrition FactsServes 8-10Facts per ServingCalories: 150 Fat: 11g Carbohydrates: 4gCholesterol : 154mg Sodium: 549mg Protein: 7gFiber: 1g % Cal. from Fat: 66% % Cal. from Carbs: 11%Baked Barbecued Pork Buns RecipeSource: Casual Cuisines of the World - Far East CafeMakes 16 bunsIn China, jingling bells or the slapping of bamboo sticks signals the arrival of streetvendors, who deliver to the door a mlange of breakfast foods. One popular choice isbuns stuffed with honey-glazed pork nuggets.Other necessary recipes:

Cantonese Barbecued PorkHelpful Hints:Vegetables, PreparingRECIPE INGREDIENTSFor Filling:1 tablespoon hoisin sauce1 tablespoon dark soy sauce2 teaspoons oyster sauce1/2 cup water2 teaspoons cornstarch1 teaspoon sugar1 tablespoon peanut oil or corn oil1 small yellow onion, diced2 green onions, chopped

1 teaspoon grated fresh ginger1 pound Cantonese barbecued pork, diced1 teaspoon Asian sesame oilFor Bread:1 package active dry yeast3 tablespoons sugar1/4 cup warm water (110-115 degrees F)1 cup milk, heated3 tablespoons vegetable oil1 egg, beaten3 3/4 cups all-purpose flour, plus extra as needed1/2 teaspoon salt2 teaspoons baking powder16 squares parchment paper, each 4 inches squareFor Glaze:

1 egg, lightly beaten1/2 teaspoon sugar1 tablespoon waterRECIPE METHODFOR FILLING: In a small bowl, stir together the 3 sauces, water, cornstarch andsugar until smooth; set aside. Preheat a wok over medium heat and add the oil.When it is hot, add both onions and the ginger and stir-fry until the onions aresoftened but not browned, about 1 minute. Increase the heat to high, add the porkand toss to mix. Stir the sauce quickly and add to the pork. Bring to a boil and stiruntil thickened, about 30 seconds. Stir in the sesame oil. Transfer to a bowl, coverand refrigerate until well chilled.FOR BREAD: In a bowl, stir together the yeast, 1 tablespoon of the sugar and thewarm water. Let stand until the yeast bubbles, about 3 minutes. Stir in the warm milk,oil and egg; set aside. In a food processor fitted with the metal blade, combine the


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flour, salt and the remaining 2 tablespoons sugar. With the motor running, slowlypour in the yeast-milk mixture. Process until the dough forms a rough ball and beginsto pull away from the sides of the work bowl, about 15 seconds. If it is sticky, sprinklein a little flour and process for 30 seconds longer.Turn out the dough onto a lightly floured work surface and knead until smooth andspongy but resilient, 3-5 minutes. Form into a ball, place in a bowl and cover withplastic wrap. Let rise until doubled in size, about 2 hours at warm room temperature(or overnight in the refrigerator).Turn the dough out onto the work surface. Sprinkle with the baking powder andknead until incorporated, about 3 minutes. Cut the dough in half and roll each halfinto a rope 8 inches long. Cut each rope into 8 pieces. Cover unused pieces with adamp kitchen towel. Roll each piece into a ball. Using a rolling pin, flatten each ballinto a round 5 inches in diameter. To fill each bun, place 2 tablespoons filling in the

center of a round. Pull the edges so that they come together and then pinch themtogether securely to enclose the filling. Shape into a smooth domed bun and place,pinched side down, on a parchment square. Set on a baking sheet. Make theremaining buns in the same way and place 2 inches apart on the sheet. Cover with akitchen towel and let rise in a warm place until doubled, about 30 minutes.Preheat an oven to 350 degrees. To make the glaze, in a bowl, stir together all theingredients.Just before baking, brush the buns with the glaze. Bake until golden brown, about 25minutes. Serve hot or at room temperature.Nutrition FactsMakes 16 bunsFacts per ServingCalories: 270 Fat: 10g Carbohydrates: 31gCholesterol: 54mg Sodium: 214mg Protein: 13gFiber: 1g % Cal. from Fat: 33% % Cal. from Carbs: 46%

Almond Cookies RecipeSource: The Heritage of Chinese CookingMakes 24 cookiesThe almond has an interesting history in China. The sweet almond was already incultivation in the late Tang dynasty (AD 618-906), having been brought to China fromRussian Turkestan and central Asia.The bitter almond is a local nut, which is actually the kernel of the native apricot. It isused extensively in Chinese herbal medicine for respiratory dysfunctions and is alsoadded in carefully prescribed quantity (because of its slightly toxic properties in itsraw state and its strong bitter taste) to "superior" soups such as double-boiled quailand ginseng soup.In desserts, it is often ground and combined with milk. The technique of baking, as inthe following recipe, is borrowed from the West.RECIPE INGREDIENTS

1/2 cup granulated sugar3/4 cup packed soft brown sugar1/2 cup margarine1 egg1/2 teaspoon almond extract2 cups all-purpose flour1/2 teaspoon baking powderSesame seeds24 blanched almonds (halves)RECIPE METHODPreheat the oven to 350 degrees F. Cream the sugars with the margarine. Add theegg and almond extract and beat until fluffy.Sift the flour and baking powder together and fold into the mixture a little at a time.Beat lightly to make a smooth dough. Do not knead the mixture too much, or the

cookies will be hard.Shape the dough into balls the size of a walnut. Dip the tops of the cookies into thesesame seeds. (You may need to slightly dampen the top of each with a little water.)Lightly press half an almond into the center and flatten a little.Place the cookies about 1 inch apart. Bake for 8-10 minutes until golden brown.Store in airtight containers.Nutrition FactsMakes 24 cookiesFacts per ServingCalories: 166 Fat: 10g Carbohydrates: 18gCholesterol: 9mg Sodium: 99mg Protein: 2gFiber: 1g % Cal. from Fat: 54% % Cal. from Carbs: 43%Tea Leaf Eggs RecipeSource: The Heritage of Chinese CookingServes 6

This unusual treatment of the egg is one of the many ways this valuable foodstuff isutilized. Like soy sauce eggs, tea leaf eggs are served mainly cold, mostly as asnack food or sometimes as part of a cold selection of appetizers at the start ofdinner. Tea leaf eggs not only have a most unusual flavor, they look quite marvelous,with an elegant marbled appearance.RECIPE INGREDIENTS3 tablespoons tea leaves (your favorite type)4 eggs2 teaspoons dark soy sauce1 whole star anise (available at Chinese stores)RECIPE METHODMake a pot of tea in a 4-cup pot with the tea leaves.

Boil the eggs in water to cover for 4 minutes. Cool, then crack the shells all over byrolling the eggs across a work surface, or tapping the shells with the back of a metalspoon.Transfer the pot of tea, the dark soy and the star anise to a saucepan and bring to aboil. Place the cracked eggs in the pot, cover, and cook gently for about 10 minutes.Turn the eggs in the pot to color evenly. Soak in the tea mixture for another 5minutes. Remove, cool and shell the eggs.NOTE: The tea imparts an unusual flavor to the eggs, and the cracked shells allowthe tea to seep through, producing a lovely marbled effect.Nutrition FactsServes 6Facts per ServingCalories: 55 Fat: 3g Carbohydrates: 1g

Cholesterol : 142mg Sodium: 144mg Protein: 5gFiber: 0g % Cal. from Fat: 49% % Cal. from Carbs: 7%Ginger and Honey Fresh Fruits RecipeSource: The Heritage of Chinese CookingServes 10Ginger is naturally associated with Chinese cooking. The ginger plant is native to

Asia and was one of the first oriental spices to travel the Silk Road to Europe. Itsuses are many. Sauted with garlic and scallions, it forms the basis for a host ofdishes. Dried or candied, it is used in preServes and sweets that the Chinese enjoyas nibbles. In this recipe, sweet preserved ginger is used to add tang to fresh fruits.RECIPE INGREDIENTS3 tablespoons stem ginger syrup2 tablespoons clear honey1 tablespoon chopped stem ginger1 1/3 cups green ginger wine

1 large mango1 small fresh pineapple, cut into good bite-size pieces1 medium cantaloupe, cut into balls2 Chinese gooseberries (kiwis), peeled and sliced2 star fruits, slicedJuice of 1 lime1 tablespoon finely julienned strips of lime zest, for garnishRECIPE METHODCombine the stem ginger syrup, honey, and stem ginger with the ginger wine. Setaside.Slice the mango on each side of the stone. Cut the flesh from the skin in chunks. Mixwith the other fruits, lime juice and grated lime zest. Pour the ginger wine mixtureover the fruits. Cover and refrigerate overnight.TO SERVE:Attractively arrange in a bowl and garnish with the lime. Serve chilled.

Nutrition FactsServes 10Facts per ServingCalories: 115 Fat: 1g Carbohydrates: 30gCholesterol : 0mg Sodium: 18mg Protein: 1gFiber: 2g % Cal. from Fat: 8% % Cal. from Carbs: 104%Lychee and Ginger Ice Cream RecipeSource: The Heritage of Chinese CookingServes 8-10Southern fruits have always been northern luxuries, and the dainty and exotic lychee,cultivated in southern China since 1700 BC, has quite a history. Stories of theextravagant favorite concubine of an emperor of the Tang dynasty (AD 618-906) tellof relays of exhausted horsemen bringing fresh lychees packed in ice from the Southto Changan (now Xian), the capital, to indulge her passion for them.

The flesh of the lychee is a translucent pearly white with a texture and flavor similarto a large luscious grape. In this recipe an ancient fruit is married to an ancient recipe- surprisingly, the making of ice cream in China goes back more than 3,000 years.RECIPE INGREDIENTS3 egg whites1 1/4 cups sugar2 cups heavy cream1 1/4 lb can lychees, drained and roughly chopped1 cup chopped crystallized (sweet) stem ginger in syrupGrated zest of 1 orange, for garnishRECIPE METHODBeat the egg whites until thick, gradually add the sugar and beat until stiff peaksform. Add the cream and continue beating until the mixture is thick and creamy.

Add 2 teaspoons of the ginger syrup into the chopped lychees. Gently mix thelychees and ginger into the ice cream mixture and pour into a large (2-qt) flat dish.

Cover and freeze. When almost set, take out, beat again, then return to the freezerto set overnight.One hour before serving, place the ice cream in the refrigerator to soften a little.Garnish with the orange zest.Nutrition FactsServes 8-10Facts per ServingCalories: 357 Fat: 18g Carbohydrates: 50gCholesterol : 65mg Sodium: 42mg Protein: 2gFiber: 0g % Cal. from Fat: 45% % Cal. from Carbs: 56%Mango Ice Cream RecipeSource: The Heritage of Chinese CookingServes 10


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The mango is more often associated with tropical countries like Thailand, Myanman(Burma) and India, where it is said to have originated more than 4,000 years ago.Exactly when this delightful "tropical" fruit first traveled to China is a little uncertain,but references to the cultivation of mangoes in China occur in texts dating from theseventh century. Over many hundreds of years now, this delicious, plump, soft fruithas found great favor with the chefs of South China, where it is wedded to bothsavory and sweet dishes.Ice cream has a history that goes back much further. Early recipes exist to testify thatice cream as we know it today was made and enjoyed some 3,000 years ago.RECIPE INGREDIENTS4 egg whites1 3/4 cups superfine sugar2 1/2 cups heavy cream

2 ripe mangoes, flesh roughly chopped into 1-inch piecesRECIPE METHODIn a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add thecream and continue beating until the mixture is thick and creamy. Gently mix in themango pieces.Cover and freeze until almost set. Take out, beat again and return to the freezer toset overnight.One hour before serving, place the ice cream in the refrigerator to soften a little.Nutrition FactsServes 10Facts per ServingCalories: 371 Fat: 22g Carbohydrates: 43gCholesterol: 82mg Sodium: 45mg Protein: 3gFiber: 1g % Cal. from Fat: 53% % Cal. from Carbs: 46%Peking Candied Apples Recipe

Source: Casual Cuisines of the World - Far East CafeServes 6

Although this is not a traditional "hawker" dessert, a candied apple stand fits perfectlyinto the concept of Asian fast food. Being well organized is the key to the success ofthis dish. For a memorable presentation, candy the apples at the table in front of yourguests.RECIPE INGREDIENTSFor Batter:3/4 cup all-purpose flour1/4 cup cornstarch1/4 teaspoon salt1 egg, lightly beaten

About 3/4 cup water2 Granny Smith or other firm green apples

Juice of 1 small lemonFor Syrup:1 cup sugar1/4 cup water1 tablespoon black or white sesame seedsPeanut or corn oil for fryingRECIPE METHODFOR BATTER: In a bowl, sift together the flour, cornstarch and salt. Stir in the eggand 3/4 cup water, adding more water if needed to achieve the consistency of a thickpancake batter.Peel, halve and core the apples, then cut each into 8 wedges. Place in a bowl andimmediately toss with the lemon juice. Set aside.FOR SYRUP: In a small, heavy-bottomed saucepan over medium heat, combine thesugar and water. When the sugar has dissolved, raise the heat to high and boil

without stirring. Continue boiling until the mixture changes from large, thick bubblesto a smooth, golden brown syruplike consistency, 8-10 minutes. This is the hard-crack stage (300-310 degrees F). To test the sugar syrup, using a small spoon,scoop up a small amount of syrup and drop it into the ice water. It should hardeninstantly. At this point, the syrup could easily burn, so lower the heat or set the pan ina bowl of ice-cold water to cool it quickly; keep warm while you make the fritters. Stirin the sesame seeds.Preheat a deep saucepan or wok over medium-high heat. Pour in oil to a depth of 11/2 inches. Heat to 375 degrees F. Oil a serving platter. Fill a deep serving bowl withice cubes and add water to cover. Set the platter and bowl aside.When ready to serve, slip the apple wedges into the batter to coat each wedgecompletely. Using long chopsticks or a slotted spoon, lift out the apple wedges one ata time, allowing the excess batter to drip off into the bowl, and carefully lower into thehot oil. Do not crowd the pan; the wedges must float freely. Deep-fry, keeping thewedges separated and turning often, until golden brown, about 2 minutes. Using a

slotted spoon, transfer the wedges to paper towels to drain. When all of the wedgeshave been fried, dip a few of them in the syrup. Turn them with oiled tongs orchopsticks to coat completely with the syrup. Then remove the wedges and set themon the oiled platter, keeping them separate. Repeat with the remaining wedges.TO SERVE: Bring the platter of caramelized apples and the serving bowl of ice waterto the table. Pour the caramelized apple wedges into the ice water. Using chopsticksor a slotted spoon, immediately transfer the hard candied apples from the water to aserving dish. Serve at once.Nutrition FactsServes 6Facts per ServingCalories: 271 Fat: 4g Carbohydrates: 57gCholesterol: 35mg Sodium: 110mg Protein: 3gFiber: 2g % Cal. from Fat: 13% % Cal. from Carbs: 84%

Sweet Red Bean Soup RecipeSource: Cooking.comServes 8The vibrant color of red signifies happiness and luck. For this reason, it is alwayspresent at special celebrations such as weddings, birthdays, and most of all theChinese New Year. This soup is made of red azuki beans, which are small, driedsweet-flavored beans. The dried lotus seeds, with a slight nutty flavor, are added tocreate a dramatic contrast in color and texture. The soup may be served hot, at roomtemperature, or chilled.RECIPE INGREDIENTS1 cup dried red azuki beans, soaked 4 hours or overnight, drained1/4 cup dried lotus seeds, soaked for 12 hours, or overnight, drained1/3 cup to 1/2 cup sugar

RECIPE METHODCombine beans and 7 cups water in large pot. Bring to boil. Reduce heat to medium-low. Cook uncovered until beans are tender and the liquid has reduced by 3 cups,about 2 hours. Add the lotus seeds and cook until almost tender, about 20 minuteslonger. Divide soup among 8 soup bowls and serve.Recipe created exclusively for Cooking.com by Corinne Trang.Nutrition FactsServes 8Facts per ServingCalories: 119 Fat: 0g Carbohydrates: 24gCholesterol : 0mg Sodium: 3mg Protein: 6gFiber: 4g % Cal. from Fat: 0% % Cal. from Carbs: 81%Ginger Peach Sorbet RecipeSource: Casual Cuisines of the World - Far East CafeMakes about 3 cups; Serves 4

The origin of ice cream has been traced back to the ancient Chinese, who mixed icewith sweets, thus inventing water ices, the precursors to modern-day ice creams.Chilled fresh fruit is the most popular traditional dessert in Asia, while ice dessertsare favorites among the younger set. This fruit sorbet recipe satisfies bothtraditionalists and the young.RECIPE INGREDIENTS4 ripe peaches, peeled, pitted, cut into chunks2 tablespoons fresh lime juice2 tablespoons sugar1 egg white4 pieces sweet stem ginger in syrup or crystallized ginger, choppedRECIPE METHODIn a food processor fitted with a metal blade, combine the peaches, lime juice andsugar. Process to a smooth puree. Pour the puree into a shallow metal pan. Place

the pan in the freezer and freeze until the edges are firm and the center is soft, about2 hours.In a large bowl, beat the egg white until almost stiff; set aside. Return the semifrozenpeach pure to the food processor and process until it becomes frothy, about 30seconds. Add the ginger and egg white to the processor and, using on-off pulses,process just long enough to blend in the white, 3-5 seconds.Pour the mixture into a freezer container, cover tightly and place in the freezer untilfirm but not frozen solid, 1-2 hours. If it freezes solid, allow it to soften in therefrigerator before serving, about 30 minutes.Nutrition FactsMakes about 3 cups; Serves 4Facts per ServingCalories: 121 Fat: 0g Carbohydrates: 30gCholesterol : 0mg Sodium: 22mg Protein: 2g

Fiber: 2g % Cal. from Fat: 0% % Cal. from Carbs: 99%Almond Half-Moons RecipeSource: Cooking at a Glance - CookiesMakes about 70 cookiesThese crisp little cookies, reminiscent of Chinese almond cookies, will taste great inany shape your cookie press Makes, but be sure to choose a tip with at least a 1/2-inch opening. Otherwise, the ground nuts might get caught in the opening.Helpful Hints:Cookie Dough, MakingCookies, Half-Moons, Steps in ShapingCookies, Making PressedRECIPE INGREDIENTS1 cup butter or margarine, softened1/2 cup granulated sugar1 egg

/4 teaspoon almond extract2 1/4 cups all-purpose flour3/4 cup ground almonds, hazelnuts, or pecansSifted powdered sugarRECIPE METHODIn a large mixing bowl beat the butter or margarine with an electric mixer on mediumto high speed for 30 seconds. Add the sugar; beat till combined. Beat in the egg andalmond extract. Beat in as much of the flour as you can with the mixer. Stir in anyremaining flour and the ground nuts with a wooden spoon. Do not chill dough.Pack dough into a cookie press fitted with a 1/2-inch-wide round or star tip. Forcedough through the cookie press 1 inch apart onto ungreased cookie sheets formingcrescent shapes.


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Bake in a preheated 375 degrees oven for 6 to 8 minutes, or till edges are firm andbottoms are lightly browned. Remove cookies from pans and cool on a rack. Sprinklecookies with powdered sugar.Nutrition FactsMakes about 70 cookiesFacts per ServingCalories: 53 Fat: 3g Carbohydrates: 5gCholesterol: 10mg Sodium: 2mg Protein: 1gFiber: 0g % Cal. from Fat: 51% % Cal. from Carbs: 38%Braised Shrimp in Ginger-Coconut Sauce RecipeSource: Wok - The Essential KitchenServes 4RECIPE INGREDIENTS

2 tablespoons peeled and grated fresh ginger4 cloves garlic, crushed1 tablespoon ground turmeric1 small red chili pepper, seeded and chopped2 tablespoons white vinegar2 tablespoons peanut oil2 onions, chopped1 pound jumbo shrimp, peeled and deveined, tails intact2 tomatoes, chopped3/4 cup coconut milk2 teaspoons cracked black pepper2

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