The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (6 page)
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Authors: Thomas Kelley
Spicy Hot and Sour Soup
This is certainly the best recipe for you if you are looking to enjoy something incredibly spicy. This dish is not for the fainthearted and only those that can handle a little spice can handle this recipe. Feel free to make this dish as spicy as you want it. This is one dish you are certainly going to love.
Makes:
4 to 6 Servings
Total Prep Time:
30 Minutes
INGREDIENTS:
5 Mushrooms, Dried Wood Ear Variety
4 Shiitake Mushrooms, Dried and Stems Removed
8 Tiger Lily Buds, Dried and Evenly Diced
4 Cups of Chicken Stock
1/3 Cup of Bamboo Shoots, Finely Diced
1/3 Cup of Pork, Ground and Lean
1 tsp. of Soy Sauce
½ tsp. of Sugar, White
1 tsp. of Salt
½ tsp. of White Pepper, Fresh and Ground
2 Tbsp. of Vinegar, Red Wine Variety
2 Tbsp. of Cornstarch
3 Tbsp. of Water
½ Of A 16 Ounce Pack of Firm Tofu, Cut Into Cubes
1 Egg, Large In Size and Beaten Lightly
1 tsp. of Oil, Sesame Variety
2 Tbsp. of Green Onions, Thinly Sliced
DIRECTIONS:
The first thing that you will want to do is soak your mushrooms and lily buds in warm water for at least 20 minutes.
After this time place your soaked ingredients and next three ingredients into a large sized saucepan. Bring your mixture to a boil and reduce to a simmer. Allow your mixture to simmer for at least 10 minutes.
Then stir in your sauces, vinegar and dash of pepper into your mixture, making sure that you combine it thoroughly.
Next combine your cornstarch with some cold water until the cornstarch fully dissolves. Then add this mixture into your pot and bring your soup back to a rolling boil.
Last add in your bean curd and continue cooking for an addition 1 to 2 minutes.
Just before serving, removing your soup from heat.
Then stir in your egg gradually, making sure that you drizzle it slowly into your mixture.
Last mix in sesame oil and sprinkle each serving with a few scallions. Enjoy immediately.
Succulent Chinese Shrimp Balls
This is yet another great Chinese recipe that many seafood lovers will certainly enjoy. These tiny shrimp balls are packed full of that shrimpy flavor that you know and love and after just eating one bite, you won’t be able to get enough of them.
Image Credit: Phoebe via Flickr, <
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Makes:
35 Shrimp Balls
Total Prep Time:
1 Hour
INGREDIENTS:
1 Pound of Shrimp, Medium In Size, Shelled and Deveined
8 Water Chestnuts, Finely Chopped
1 Green Onion, Finely Chopped
½ Of A Piece of Ginger, Fresh and Grated
2 tsp. of Soy Sauce
1 tsp. of Rice Wine Vinegar
½ tsp. of Sugar, White
¼ tsp. of Sesame Oil
Dash of Black Pepper, Fresh and Ground
1 Egg, White Only
½ tsp. of Cornstarch
DIRECTIONS:
The first thing that you will want to do is soak your shrimp in some salted water for at least 5 minutes. Then rinse them with some cold water and pat dry with some paper towels.
Then mince both your shrimp and your chestnuts together in a blender.
Using a medium to large sized mixing bowl, mix all of your ingredients together until they begin to form a fine mixture.
Using your hand roll your mixture between your hands to form small balls.
Once your balls are made, heat up a generous amount of oil in a large sized frying pan over high heat. Carefully and slowly add your shrimp balls to the frying pan, making sure not to over crowd the pan.
Fry up your shrimp balls for at least 3 to 4 minutes or until they are crisp and golden in color. Remove the balls from the oil and place them onto a plate to drain the excess oil using a paper towel.
Serve the shrimp balls while they are still hot and serve alongside some spicy sweet and sour sauce. Enjoy!
Filling Stir-Fried Chinese Style Veggies
While vegetables may not seem like they would make a tasty appetizer, then you really need to try this recipe for yourself. These veggies are made in the tradition Chinese style that we all know and love, giving these dish a tasty twist on a rather dull side. Once you get a bite of this tasty dish, you won’t be able to get enough of it.
Makes:
3 to 4 Servings
Total Prep Time:
25 Minutes
INGREDIENTS:
4 Tbsp. of Peanut Oil or Vegetable Oil
1 Tbsp. of Ginger, Minced and Fresh
1 Tbsp. of Garlic, Minced
¼ tsp. of Red Chili Flakes, Crushed
½ Of A Red Onion, Trimmed, Cut Into 4 Small Wedges and With The Layers Separated
2 Heads of Bok Choy, Baby, Trimmed, Cut Into Quarters
¼ Pound of Chinese Style Broccoli, Stems and Leaves Removed and Cut Into Small Pieces
¼ Pound of Chinese Style Long Beans, Trimmed and Cut Into Small Pieces
6 Scallions, Trimmed and Cut Into Small Pieces,
¼ Head of Cabbage, Napa and Thinly Sliced
2/3 Cup of Chicken Stock and Heated
1 Tbsp. of Soy Sauce
1 Tbsp. of Cornstarch, Dissolved In 1 Tbsp. of Cold Water
2 tsp. of Sesame Seeds, Toasted
DIRECTIONS:
The first thing you will want to do is heat up a large sized wok over high heat and add at least 2 tablespoons of your oil into it.
Once your oil is hot, add in your ginger, garlic, and chili flakes. Sauté them just until they become fragrant, which should take about 30 seconds. Scoop them out and set them aside for later use.
Add in your remaining oil to your wok. Once your oil is hot, add in your onion pieces and fry them up until they begin to turn glossy and bright in color. This should take about 1 to 2 minutes.
Then add in your bok choy and broccoli. Fry them for an additional 1 to 2 minutes or until they are nice and tender. Add in your long beans and your scallions next and continue frying until the veggies are bright green in color and very glossy. This should take just 1 to 2 minutes more.
Add in your Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of your hot stock and your ginger mixture. Continue frying until the veggies are all tender and crisp. This should take about 2 minutes total.
Add in your remaining stock and remaining ingredients and continue frying until your vegetables are lightly glazed with your sauce and are tender. This should only take an additional minute at the most.
Transfer your veggies to a heated dish and garnish with both your sliced scallions and sesame seed. Serve immediately and enjoy.
Easy Green Onion Cakes
This is a great appetizer to make if you are looking for a dish that cooks up easy and tastes amazing. These cakes are just like enough that they will not spoil your appetite, making them the perfect snack food for your entire family.
Makes:
40 Onion Cakes
Total Prep Time:
30 Minutes
INGREDIENTS:
3 Cups of Bread Flour
1 ¼ Cup of Boiling Water
2 Tbsp. of Vegetable Oil
Dash of Salt and Pepper, For Taste
1 Bunch of Green Onions, Chopped Finely
2 tsp. of Vegetable Oil
DIRECTIONS:
Using a fork, mix your bread flour and boiling water together in a large sized mixing bowl.
Once you have a nice dough on your hands, knead it into a ball and place it back into your bowl. Cover your bowl with some plastic wrap and let it rest in a dry and warm area for at least 30 to 60 minutes.
After this time evenly divide up your dough into 16 even sized pieces. Roll each piece of dough into a ¼ inch circle that is thick. Then brush each circle with some oil, sprinkle with a dash of salt and pepper, and add in about 1 teaspoon of your chopped green onions.
Roll up each circle like a cigar and pinch the open ends together to seal them.
Then heat up at least 2 teaspoons of oil in a large sized frying pan. Place your cakes into the hot oil and fry them up until they are golden brown in color. This takes about 2 minutes on each side. Remove from your pan and drain on a few paper towels and serve at once.
Easy Chinese Style Long Soup
This is yet another soup recipe that you will fall in love with. It is incredibly easy to make and is one of the best recipe to make during the cold winter months. It will leave you feeling incredibly satisfied and warm all over.
