The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (10 page)
Read The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever Online
Authors: Thomas Kelley
Makes:
4 to 6 Servings
Total Prep Time:
30 Minutes
INGREDIENTS:
3 Cups of Broccoli, Chopped With Stems Included
2 Cups of Snow Peas, Rinsed and Trimmed
2 Cups of Bok Choy, Mini Variety, Rinsed and Trimmed
2 Cloves of Garlic, Crushed and Minced
1 Onion, Medium In Size and Diced Finely
1 Piece of Ginger, 1 Inch in Length, Peeled and Grated
3 Tbsp. of Rice Wine Vinegar
4 Tbsp. of Soy Sauce, Low Sodium
½ Tbsp. of Sesame Oil
½ Cup of Water
1 tsp. of Sugar, White
1 Tbsp. of Cornstarch
½ tsp. of Salt
2 Tbsp. of Peanut Oil or Oil That You Prefer To Use
Some Rice For Serving
DIRECTIONS:
Using a large sized saucepan, fill it up with some boiling water. Place your broccoli and mini bok choy into the boiling water and allow to blanch for at least 2 minutes. After 2 minutes immediately remove the veggies and drain under cold water to stop the cooking process right in its tracks. Set aside for later use.
Then using a small to medium sized bowl, combine your soy sauce, sesame oil, white sugar, water and cornstarch together and stir until thoroughly combined and dissolved. Set aside.
Heat up a large sized wok with at least 1 to 2 tablespoons of the oil of your choice and set it over medium to high heat. Once the oil and the wok is hot enough add in your chopped onion, minced garlic and grate ginger. Cook for at least one minute or until the ingredients become fragrant.
Add in your snow peas and drained veggies next. Toss it with your mixture for at least 3 to 4 minutes or until the veggies begin to soften up and start to become brighter in color.
Add in your rice wine vinegar and cover your wok. Allow your mixture to continue cooking until everything starts to become fragrant. This should take at least 1 minute.
Then add in your cornstarch mixture and stir constantly to avoid clumping. Let your mixture sit and cook until the sauce begins to thicken in consistency and season with a dash of salt.
Remove from heat and serve on top of a bed of rice. Enjoy immediately.
Delicious Chinese Hot Spot Entrees
Easy Fried Rice
There are many ways to make classic Chinese style Fried Rice, but you will find no easier way than with this recipe. This recipe will help you to make the most delicious fried rice you have ever tasted and that you will want to serve with every kind of Chinese entrée that you can make.
Makes:
4 to 6 Servings
Total Prep Time:
25 Minutes
INGREDIENTS:
3 Eggs, Large In Size and Beaten
3 Cloves of Garlic, Crushed and Minced
1 Piece of Ginger, 2 Inches In Length, Peeled and Grated
1 Bunch of Green Onions, Chopped and With Green and White Parts Separated
¼ Pound of Bacon, Fully Cooked and Crumbled
3 Tbsp. of Soy Sauce
½ tsp. of Salt
½ tsp. of Pepper
8 Cups of Rice, Fully Cooked and Long Grain
2 Tbsp. of Peanut Oil or Oil That You Prefer To Use
DIRECTIONS:
The first thing that you will want to do is heat up a medium to large sized wok over medium to high heat. Then add 1 tablespoon of your preferred oil to the work and pour your eggs into it. Quickly scramble them, making sure that you chopped them up into small pieces as you do so. Once the eggs are cooked remove them from your wok and set aside.
Add in your remaining oil to the pan and add in your chopped green onions, bacon, minced garlic and grated ginger. Toss gently until all of the ingredients become fragrant. This should take about 1 minute or less.
Season with a dash of salt and pepper before adding your cooked rice to your pan next. Toss gently with your garlic and ginger mixture until evenly combined.
Last add in your soy sauce and cooked eggs to your wok and continue to toss to combine everything together nicely. Continue cooking for additional minute before removing from heat. Serve and enjoy at once.
Yang Chow Style Fried Rice
There are many different ways that you can prepare fried rice today and this is yet another great recipe for you. This style of fried rice has its own unique taste that you will pick up on after trying one bite. I recommend making this rice for Chinese chicken entrees as it pairs really well with them. Either way I know that you are going to love this recipe.
Makes:
4 to 6 Servings
Total Prep Time:
40 to 45 Minutes
INGREDIENTS:
2 Eggs, Large In Size and Beaten
2/3 Cup of Peas, Frozen and Thawed
1 Carrot, Medium In Size and Diced Finely
½ Pound of Roast Pork, Chinese Style, Fully Cooked and Shredded
½ Cup of Shrimp, Small In Size, Shelled and Deveined
3 Cloves of Garlic, Crushed and Minced
3 Green Onions, Sliced and With White and Green Parts Separated
4 Tbsp. of Soy Sauce
4 to 5 Cups of Rice, Cooked
1 ½ Tbsp. of Peanut Oil or Oil That You Prefer To Use
DIRECTIONS:
Heat up at least 1 tablespoon of your preferred oil in a large sized wok over medium to high heat. Once the oil is hot enough pour in your beaten eggs and cook them just until they set, making sure that you cut them up into small pieces as you do so. Once they are cooked remove them from the wok and set aside.
Then add in your garlic and veggies to the pan. Cook for at least 4 minutes, making sure that you toss the ingredients together as you do. Then add in your remaining oil and shrimp to your pan. Cook your shrimp until they are pink in color and look cooked.
Next add in your pork and whatever is left of your oil. Add in your cooked eggs and toss everything together to mix evenly. Allow to cook for another 2 minutes before adding your rice and soy sauce. Toss again to combine.
Leave your rice to cook for an additional 4 to 5 minutes before removing from heat. Serve immediately, garnish with some green onions and enjoy.
Classic Szechwan Shrimp
This is a recipe strictly for huge shrimp lovers. This recipe is packed full of shrimp that even the best shrimp fanatic ma feel overwhelmed by this dish. It is also packed full of flavor that everybody won’t be able to get enough of.
Makes:
4 Servings
Total Prep Time:
30 Minutes
INGREDIENTS:
4 Tbsp. of Water
2 Tbsp. of Ketchup
1 Tbsp. of Soy Sauce
2 tsp. of Cornstarch
1 tsp. of Honey, Raw
½ tsp. of Red Pepper, Crushed
¼ tsp. of Ginger, Ground
1 Tbsp. of Vegetable Oil
¼ Cup of Green Onions, Sliced
4 Cloves of Garlic, Minced
12 Ounces of Shrimp, Cooked and With Tails Remove
DIRECTIONS:
Using a large sized bowl, combine your water, cornstarch, raw honey, red pepper, ketchup, soy sauce and ginger together until evenly mixed.
Then heat up some oil in a large sized skillet over medium to high heat. Add in your minced garlic and chopped onions. Toss constantly and allow to cook for no more than 30 seconds.
Toss in your shrimp and continue to cook until thoroughly coated with your oil.
Then add in your sauce mixture and stir to combine it thoroughly. Continue cooking until the sauce begins to bubble and is thick in consistency. Remove from heat and serve immediately. Enjoy!
Traditional Chicken Chop Suey
Chicken Chop Suey is one of the most traditional Chinese style entrees that you will find today. It is extremely filling and will please even the pickiest of eaters. This is surely one dish that you can make if you are looking to impress your friends and family.
Makes:
4 Servings
Total Prep Time:
25 Minutes
INGREDIENTS:
I Pound of Chicken, Boneless, Skinless and Cut Into Small Cubes
2 Cups of Bean Sprouts
½ Cup of Mushrooms, Shiitake and Chopped Finely
½ Cup of Celery, Peeled and Finely Sliced
½ of a Pepper, Red Bell and Cut Julienne Style
½ Of A Pepper, Green Bell and Cut Julienne Style
1 Onion, Yellow In Color and Diced Finely
1 Cup of Chicken Stock
2 Tbsp. of Soy Sauce, Low Sodium
2 Tbsp. of Cornstarch
¼ Cup of Water, More If Needed
2 Tbsp. of Peanut Oil or Oil Of Your Choice
DIRECTIONS:
The first thing that you will want to do is heat up your preferred oil in a large sized wok over medium to high heat. Once the oil and wok are hot enough, add in your cubed chicken and chopped onion. Make sure that you allow the chicken and onions to cook for at least 5 to 6 minutes and make sure that you stir constantly as it cooks.
Then add in your veggies and chicken stock next. Stir to evenly combine. Let your mixture come to a rolling boil before reducing the heat to low or medium. Allow your mixture to simmer for at least 5 minutes.
While your mixture is simmering, combine your cornstarch and water together in a small sized bowl, making sure that you whisk the mixture thoroughly to avoid clumping. Stir until the cornstarch is fully dissolved. Once it is ready, add it to your work and stir to incorporate it in.
Continue cooking your mixture for another 5 minutes or until the sauce is thick in consistency. Remove it from heat and serve it immediately.
