Chinese Recipe

Chinese Takeout
Cookbook
Favorite Chinese
Takeout Recipes to
Make at Home
Lina Chang
Copyrights
All rights reserved Lina Chang and The
Cookbook Publisher. No part of this
publication or the information in it may be
quoted from or reproduced in any form by
means
such
as
printing,
scanning,
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Disclaimer and Terms of Use

Effort has been made to ensure that the
information in this book is accurate and
complete. However, the author and the
publisher do not warrant the accuracy of the
information, text, and graphics contained within
the book due to the rapidly changing nature of
science, research, known and unknown facts,
and internet. The author and the publisher do
not hold any responsibility for errors,

omissions, or contrary interpretation of the
subject matter herein. This book is presented
solely for motivational and informational
purposes only.
The recipes provided in this book are for
informational purposes only and are not
intended to provide dietary advice. A medical
practitioner should be consulted before making
any changes in diet. Additionally, recipe
cooking times may require adjustment
depending on age and quality of appliances.
Readers are strongly urged to take all
precautions to ensure ingredients are fully
cooked in order to avoid the dangers of
foodborne illnesses. The recipes and
suggestions provided in this book are solely the
opinion of the author. The author and publisher
do not take any responsibility for any
consequences that may result due to following
the instructions provided in this book.
Contents
Introduction
A Little Bit of History
Ingredients
Cooking Methods
Tools for Chinese Takeout Recipes
Appetizer Recipes
Classic Egg Rolls
Pork Spring Rolls
Vegetable Spring Rolls
Fried Wontons
Dumplings
Dumplings with Peanut Sauce
Shrimp Toast
Garlic Spare Ribs
Kon Tiki Bobo Meatballs
Soup Recipes
Egg Drop Soup
Hot and Sour Soup
Wonton Soup
Noodle Recipes and Rice Recipes
Singapore Noodles
Beef Chow Fun
Pork Chow Mein
Chicken, Pork, and Shrimp Lo Mein
Fried Rice
Yang Chow Fried Rice
Pork Recipes
Twice Cooked Pork
Moo Shu Pork
Shanghai Pork Chops
Chinese Roasted Ribs
Sweet and Sour Pork
Pork with Snow Peas
Beef Recipes
Beef with Garlic Sauce
Szechuan Beef Recipe
Beef Chop Suey
Beef in Oyster Sauce
Ginger Beef
Chinese Pepper Steak
Beef & Broccoli
Kung Pao Beef
Sesame Beef
Orange Beef
Chicken and Duck Recipes
Empress Chicken
Moo Goo Gai Pan Recipe
Lemon Chicken
Crispy Duck and Pancakes
Sesame Chicken
Kung Pao Chicken Recipe
General Tso's Chicken
Orange Chicken and Vegetable StirFry
Favorite Cashew Chicken
Sweet and Sour Chicken
Chicken Curry
Fish and Seafood Recipes
Shrimp with Lobster Sauce
Salt and Pepper Squid
Kung Pao Shrimp
Fish with Spicy Bean Sauce
Fish with Black Bean Sauce
Shanghai Shrimp Stir-fry
Cashew Shrimp Stir-fry
Spicy Scallops in Garlic Sauce
Cantonese Style Lobster

Moo Shu Shrimp
Lake Tung Ting Shrimp
Vegetarian Recipes
Mixed Vegetables
Egg Foo Yung
Dry-Sauted Green Beans
Salt and Pepper Tofu
Mapo Tofu
Chinese Eggplant in Garlic Sauce
Hunan Bean Curd
Green Jade Vegetables
Dessert Recipes
Fortune Cookies
Mango Pudding
Almond Cookies
Chinese Doughnuts
Conclusion
Your Free Gifts
Review
More Books by Lina Chang
Appendix Cooking Conversion
Charts
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Introduction
Chinese takeout has been around for a
long time. Its delicious, affordable, and
conveniently available at any hour. It is
served in the ingeniously designed and
well-recognized cardboard box.
Interestingly, most dishes on a takeout
menu used to be considered strange by
the Chinese themselves. The fortune
cookie, for example, is an American
invention. Other dishes that are now
thought to be authentically Chinese, like
fried rice and sweet-sour pork, are
actually American.
A Little Bit of History

Most Chinese restaurants as we know
them today serve food of Cantonese
influence. The Cantonese traders and
travelers are credited for bringing
Chinese cuisine to the West. The first
places that served Chinese food in the
US were the chow chows of 19th
century California that catered to the
Cantonese laborers who built the
transcontinental railways. Having been
initially viewed with prejudice, the
enterprising owners revised their
recipes to suit American taste. This
made some question its authenticity,
though others began to appreciate its
Americanness. Chinese restaurants

continued to evolve and gain American
touches after WWII. Immigration laws
became more accommodating and so
other influences from Shanghai, Hunan,
and Sichuan entered the country. By the
70s, fusion became popular and even
Chinese restaurants in Asia began to
adapt non-traditional ingredients in their
recipes. The chow chow eateries of
the 1800s have come a long way, with
Chinese restaurants today numbering
even more than McDonalds outlets.
Ingredients
Chinese takeout recipes are somewhat
removed from their authentic
counterparts. Chinese cooks let nothing
go to waste, and make use of exotic
ingredients such as pig ears, chicken
feet, and duck blood. Takeout has been
modified to suit the conservative
westerners preference. In general,
westernized Chinese food is looked
upon as more fattening and lacking in
spices.
Authentic Chinese dishes favor mostly
vegetables, rice, and soybeans, while
Chinese takeouts serve these more as
side dishes. Many western ingredients

like carrots, broccoli, onion, tomato, and
dairy have been used to make
Americanized recipes. Canned fruit such
as pineapple and sweet caramelized
sauces are actually all-American.
Takeouts offer limited seafood choices
compared to the wide array of those
found in ordinary Chinese cuisine. In
spite of these differences, Chinese
takeout is undeniably well loved and has
made it full circle, finding acceptance
even in the East.
Here are some ingredients you usually
find in authentic as well as in Chinese
takeout recipes.
Soy sauce
Light soy sauce, dark soy sauce, and
regular soy sauce are all made from
fermented soy beans. Light soy sauce is
lighter in color though stronger in terms
of saltiness. Dark soy sauce has been
fermented for a longer duration. It is less
salty, slightly sweet, and has a rich
caramel color. Regular soy sauce is
somewhat in between light and dark
sauces.
Cooking Oil
Deep frying is not really common in
Chinese cooking but several oils are
used. Peanut oil is used for its added
fragrance. Corn and soy oil can also be
used. Walnut oil is sought by pregnant
women for its nourishing properties.
Sesame oil is used to add flavor rather
than for frying and is usually drizzled
over dishes before serving.
Ginger, garlic and scallions (spring
onion)
These are used fresh in various forms
whole, crushed, grated, or chopped.
They are used for flavor and to remove
fishiness as well as for their

medicinal benefits.
Five-spice Powder
A combination of well-loved spices. It
is made up of fennel, peppercorns, star
anise, cinnamon, and cloves.
Rice Vinegar
This is what is traditionally used in
Chinese recipes. It can be either white
or black. It adds a distinct flavor to
Asian dishes.
Oyster Sauce
A rich, thick, brown sauce made from
oysters and soy sauce. It adds flavor to
many dishes.
Cornstarch
Commonly mixed in water and used for
thickening sauces. A slurry of cornstarch
and water is usually added to simmering
ingredients to arrive at just the right
amount of sauce to coat the ingredients.
Its also used to make crispy coatings for
fried meats, vegetables, and seafood.
Salt
Salt is highly valued in Chinese cooking.
It brings all flavors to life. (Which is
why some doctors forbid Chinese food
for patients who need to watch their
sodium intake.)
Rice Wine
Called Shaoxing, rice wine is used in
marinating and braising. Its flavor is
somewhat similar to dry sherry. It is
added by pouring around the rim of the
wok when stir-frying for quicker
dispersion of alcohol and better flavor.
It is also mixed with soy sauce and
spices for making sauces or marinades.
Substitutes are dry sherry and sake. If

you use mirin, add a teaspoon of
sugar for every tablespoon of mirin.
Cooking Methods
Chinese cuisine makes use of various
techniques in cooking. Chinese chefs aim
to preserve the freshness, color,
nutrients, and texture of food. Takeout
recipes make more use of frying.
Although done in a wok, frying is not a
popular cooking method in authentic
Chinese cuisine. Breading is another
method that has American roots.
Americanized dishes, however, are
evolving and westerners are becoming
more adventurous in taste. Many Chinese
restaurants are no longer hesitant to use
traditional cooking methods and serve
more authentic dishes.
Stir-Fry
This cooking method became popular in
America because it is a quick, low-fat,
and nutrient-preserving method of
cooking. It involves cooking thinly
sliced meat (sometimes pre-cooked) and
vegetables with a soy sauce-based
marinade. These are cooked in an ultrahot wok with minimal oil and frequent
stirring. The result is a hot, fresh dish of
crisp and tasty ingredients. Large woks
are preferred for better distribution of
heat and more desirable texture and
flavor. The key to stir-frying is to start
with a very hot wok before adding oil.
Steaming
Chinese ingenuity and innovation is
well-represented by this time, space,
and fuel saving cooking method. The
steamer is made up of bamboo baskets
stacked one on top of the other, in about
3 layers. Several kinds of food can be
cooked at a time over slow-boiling
water. Popular steamed dishes are dim
sum, such as buns or dumplings,
pancakes, and fish.
Red Stewing
The name is taken from the resulting
rich, brown color of the dishes using this
cooking method. Unlike stir-fry, which
uses the least amount of cooking time
possible, this method requires several

hours of cooking. Meats are usually
seared first and cooked with soy sauce,
rice wine, and traditional spices until
tender and tasty.
Roasting
Large pieces of meat or whole chicken
and duck are roasted in ovens. These are
then chopped or sliced thinly and are
usually served with a thick sauce or
gravy.
Boiling
Commonly used for vegetables, which
are boiled quickly, drained, and then
served with a thick sauce. Noodles and
soups are also cooked using this method.
Poaching
Fish are often cooked using this method.
A tasty broth is used to impart flavor.
Deep frying
This method is said to be more popular
in Americanized recipes, rather than in
traditional cooking. The resulting dishes
are crisp and tasty.
Tools for Chinese Takeout

Recipes
The basic tools are more or less the
same as those found in any regular
kitchen. Here are some useful tools that
will give your cooking a fun and
authentic feel.
Wok
What is Chinese cooking without a wok?
The wok is versatile and can be used for
stir-frying, boiling, steaming, and deepfrying. Its rounded bottom results in
more efficient use of heat. Chefs prefer
large woks for more efficient heat
distribution and better results in terms of
texture and flavor.

Rice cooker
This is a very useful item for Chinese
cooking. It does away with the need to
constantly watch the rice cooking in a
clay pot and gives you time to make
other preparations. The rice cooker can
also be used for boiling and steaming.
Steamer
The traditional steamer makes use of
tiers of bamboo baskets but modern
designs can be metal. This is used for
dim sum and fish dishes.
Cleaver
A large knife used for cutting, slicing,
and chopping. The flat side doubles as a
smasher or crusher for garlic, ginger,
and peppercorns.
Chopsticks
Chopsticks are indispensable to the
Chinese cook. They can be used for
picking up ingredients, loosening noodle
strands, mixing, flipping, and even
measuring powdered ingredients. The
chopsticks for cooking are made of
bamboo or wood and are longer than
regular ones.
Chinese scissors
These make cutting much easier and
faster than using knives. They can be
used for meats, poultry, seafood,
vegetables, and herbs.
Spider strainer
This tool is used for scooping and
straining at the same time. It has a webshaped mesh and is ideal for freshlyboiled noodles and deep fried rolls,
chicken, or seafood.
Now that weve got the basic ingredients
and tools together, its time to start
cooking!
Appetizer Recipes
Classic Egg Rolls

Serves: 8-10
Preparation Time: 10 minutes
Cooking Time: 15-29 minutes
Ingredients
For marinade
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon rice vinegar
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
teaspoon brown sugar
For rolls
1 pound ground pork
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 cups cabbage, shredded
1 medium carrot, peeled and shredded
Salt and pepper
1 package egg roll wrappers

Peanut oil for deep frying
Directions
1. Combine the ingredients for the
marinade in a bowl, blending well.
2. Add the ground pork and cornstarch
and combine. Its best to use your
hands, clean or gloved, to do this.
3. Let the mixture marinade for about 5
minutes.
4. In a wok, heat the vegetable oil over
medium heat. Stir-fry the pork until it
is no longer pink.
5. Add the cabbage and carrots, and
cook until heated through (about 2
minutes).
6. Season with salt and pepper as

desired, and remove from the heat.
7. Place one wrapper at a time on a
clean surface or tray, in a diamond
shape.
8. Add about or cup of the pork
filling close to the tip of the diamond
at the bottom, closest to you. Do not
put too much filling or the wrapper
will break while frying.
9. Fold the bottom tip of the wrapper
over the filling. Roll tightly once.
10. Fold the left and right corners
inward, and continue rolling up to the
top corner.
11. Moisten the top corner with a little
water or a paste of water and
cornstarch to seal the roll.

12. Repeat until all the filling or
wrappers are used up.
13. Prepare the peanut oil by heating it in

a wok over medium-high heat. The
oil is ready when wooden chopsticks
immersed in the oil release tiny
bubbles.
14. Working in batches, fry the rolls until
they are golden brown. For more
efficient heating and to get crisp
rolls, do not overcrowd the rolls in
the oil.
15. Use a spider strainer or tongs to lift
the rolls out of the oil, and place them
in a dish lined with paper towels.
16. Serve hot.
Pork Spring Rolls

Serves: 25-50
Preparation Time: 30 minutes plus 20
minutes marinating time
Cooking Time: 30 minutes
Ingredients
2 pounds ground pork
For marinade
2 tablespoons cornstarch
2 tablespoons rice wine vinegar
2 tablespoons rice wine
1 teaspoon salt
1 teaspoon ground black pepper
For dipping sauce
2 tablespoons water
2 teaspoons sugar
4 tablespoons hot sauce
2 tablespoons rice vinegar
2 teaspoons rice wine

For filling
4 tablespoons vegetable oil, divided
10 cups cabbage, shredded
2 large carrots, shredded
1 teaspoon fresh ginger, peeled and
grated
1 8-ounce can bamboo shoots, drained,
squeezed, and shredded
10 dried shiitake mushrooms, rehydrated
in boiling water, squeezed, and minced
1 cup green onion, chopped
1 teaspoon sugar
2 teaspoons sesame oil

50 spring roll wrappers
Oil for frying
Directions
For the pork
1. In a large bowl, combine the
ingredients for the marinade. Add
the pork and mix well. Allow the
mixture to marinate for 15-20
minutes.
For the dipping sauce
2. In another bowl, whisk together the
ingredients for the dipping sauce.
Set it aside to allow the flavors to
meld.
For the filling

3. Heat 2 tablespoons of oil in a wok
over medium heat. Blanch the
cabbage in the oil quickly, for about
2 minutes. Adjust the heat, if needed,
to avoid scorching. Using a slotted
spoon, remove the cabbage from the
oil and set it aside to cool on a plate.
4. Using whatever oil is left in the wok
(you may add another tablespoon, if
needed), cook the carrots the same
way. Remove the carrots from the oil
using a slotted spoon and set them
aside to cool.
5. Add the remaining oil to the wok and
heat. Add the marinated pork and
6.
7.
8.
9.
cook until the pork is browned and

all the liquid is reduced.
Add the garlic and ginger and cook
about 2-3 minutes longer. Do not burn
the garlic.
Add the bamboo and mushrooms and
heat through, about 3-5 minutes.
Remove the wok from the heat and
set it aside to cool.
When the pork mixture has cooled
down, add the cabbage and carrots,
together with the mushrooms, green
onion, cornstarch, sugar, soy sauce,
sesame oil, and rice wine. Mix
thoroughly.
To make the rolls
10. Place a wrapper on a clean surface.

Position it so that it is diamondshaped.
11. Place about - cup of filling on the
wrapper, about 1 to 2 inches from
the bottom corner.
12. Fold the bottom corner over the
filling and roll snugly upwards once.
13. Fold in right and left corners and
continue rolling up to top corner.
14. Moisten the top corner with water to
help seal the roll. You may also use a
paste of water and cornstarch as an
adhesive to make it stick better.
15. Repeat until the filling is used up.
You should be able to make about 50
rolls.
16. Heat the cooking or peanut oil in a

wok or frying pan, about 2 inches
deep, over medium heat.
17. Fry the rolls until they are golden
brown. For efficient frying and crisp
rolls, do not fry too many rolls at
once; fry them in several batches.
18. Use a spider strainer to fish out the
finished rolls, and place them on a
dish lined with paper towels.
19. Serve while hot with the dipping
sauce. The rolls may also be halved
diagonally before serving.
Vegetable Spring Rolls

Serves: 50
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients
1 cups bean sprouts
8 shiitake mushrooms
1 tablespoon sesame oil
3 green onions, trimmed and diced
3 cloves, garlic, minced
1 teaspoon ginger, freshly grated
2 medium carrots, shredded
2 cups green cabbage, shredded
8 ounces canned bamboo shoots, drained
and thinly sliced
2 tablespoons low-sodium soya sauce
2 tablespoons peanut (or any other
preferred) oil
50 spring roll wrappers, thawed
1 egg, beaten with 2 tablespoons of
water
Oil for frying

Directions
1. Wash and drain the bean sprouts. Set
them aside.
2. Wash and pat the mushrooms dry.
Julienne them very finely.
3. Heat 1 tablespoon of sesame oil in a
skillet or wok over medium-high
heat. Add the green onions, garlic,
and ginger. Stir-fry for about 1
minute.
4. Add the remaining vegetables. Saut
until tender, about 3-4 minutes.
5. Add the soya sauce and peanut oil.
Stir to combine well. Cook for 1
more minute and remove it from the
6.
7.
8.
9.
10.
heat.
Place the filling in a strainer to
remove most of the cooking liquids.
Place the filling in a bowl.
Open your package of spring rolls
and place all but one wrapper under
a clean, damp, dish cloth to ensure
the wrappers do not dry out.
Set your wrapper on flat surface with
one corner pointed at you.
Place a generous tablespoon of
filling on the bottom of the wrapper,
about two inches above the corner
point.
Fold the bottom part of the wrapper
over the filling, and then fold the
sides over the filling, so you have
what almost looks like an envelope

with a long flap.
11. Roll the spring roll away from you
until you get about two inches from
the top, brush the edges at the top
with your egg wash, complete roll
and repeat.
12. Keep finished rolls under clean,
damp, dish cloth as well.
13. Once you have all of your rolls set,
line a plate with paper towels.
14. Fill a heavy pot halfway up with oil

for frying. Warm the oil on medium
heat until it reaches 350F. You can
also use a wok or a deep fryer. Deep
fry spring rolls until they are golden,
about 1-2 minutes on each side.
15. Place spring rolls on a plate lined
with paper towels to absorb any
excess oil before serving.
16. Serve with your favorite dipping
sauce.
Fried Wontons
Serves: 10-12
Preparation Time: 1 hours
Ingredients
1 pack (about 50 pieces) wonton
wrappers
Oil for frying
For the filling
1 pound ground pork
2 tablespoons scallions, finely chopped
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine
teaspoon sugar
1 tablespoon peanut oil
teaspoon ground white pepper
For the dipping sauce

1 tablespoon water
1 tablespoon sugar
1 tablespoons light soy sauce
1 teaspoon Worcestershire sauce
teaspoon rice vinegar
1 teaspoon toasted sesame seeds
Directions
For the filling
1. Combine all the ingredients for the
filling and mix thoroughly, with your
hands or a food processor, until the
mixture is paste-like in consistency.
To make the wontons
2. Line a baking sheet or tray with

parchment paper.
3. Place a wrapper on a plate or clean
surface, and put about a teaspoon of
filling on the center.
4. Moisten the wrapper with a dab of
water around the filling. This will
help the sides of the wrapper to stick
together.
5. Fold into either a rectangle or a
triangle, pressing the edges together
to seal. For rectangles, bring bottom
corners together until they overlap,
moisten with water, and press to seal.
For triangles, bring the side corners
together until they overlap and seal.
Repeat until the filling is used up.
Makes about 40-50 wontons.

6. Arrange the wontons on the lined
baking sheet, leaving space to
prevent sticking.
7. To store them, cover with plastic
wrap and freeze. They keep for 2
months when frozen.
For dipping sauce

8. Prepare the sauce before frying the
wontons, so the flavors can meld
while the sauce is left standing.
9. Simply whisk the sauce ingredients
together in a bowl.
To fry
10. Heat enough oil for frying in a wok or
pan over medium heat. The oil should
be 2 to 3 inches deep.
11. Fry the wontons in batches, turning
over if needed, or keeping them
submerged for even frying.
12. Let them drain on paper towels.
13. Serve with the dipping sauce.
Dumplings
Serves: 30-40
Total Time: 2 hours, 15 minutes
Ingredients
3 pounds bok choy, washed
1 pounds ground pork
cup rice wine
cup vegetable oil
3 tablespoons sesame oil
1 tablespoon salt
teaspoon white pepper
cup water
3-4 packages dumpling wrappers
Dipping sauce
cup soy sauce
tablespoon rice vinegar
1 dash hot chili sauce
1 green onion, sliced thinly
Directions
1. Cut the bottoms off the bok choy,
and blanch it in boiling water.
Transfer it immediately to ice cold
water. Drain, squeeze the water out
gently, and wipe it dry with paper
towels. Chop the bok choy finely
and place it in a large bowl.
2. Add the ground pork, rice wine,
vegetable oil, sesame oil, salt, soy
sauce, white pepper, and water, and
mix thoroughly.
3. Line a baking sheet with parchment
paper, and set it aside.
4. Place a wrapper on a clean surface
and spoon about a tablespoon of
5.
6.
7.
8.
9.
10.
filling into the center.

Moisten the edges with water and
fold the circle over, in half.
Press the edges together to seal.
Fold the edges to get a fan-like
shape (about 4 folds).
Arrange the dumplings on the baking
sheet, not too close so they dont
stick to each other.
To store, cover with cling wrap and
freeze overnight. Transfer the frozen
dumplings to another container or to
Ziploc bags and replace in the
freezer.
The dumplings may be boiled or
fried. When boiled, cooked
dumplings float to the top when
ready. To fry, deep fry until golden

brown or pan fry
11. Serve with a dipping sauce made of
cup of soy sauce, tablespoon if
rice vinegar, and a dash of chili
sauce. Add green onions and mix
well
Dumplings with Peanut

Sauce
Serves: about 40 pieces
Preparation time: 1 hour 30 minutes
Ingredients
Dumplings
1 teaspoon fresh ginger, grated
3 green onions, sliced
1 cups napa cabbage, shredded
4 tablespoons bamboo shoots, shredded
1 pound ground pork
2 tablespoons soya sauce
1 teaspoon salt
1 tablespoon rice wine vinegar
40-50 round dumpling wrappers
Egg wash for sealing (1 egg beaten with
1-2 tablespoons of water)

Peanut sauce
cup smooth organic peanut butter
1 cup water
1 tablespoon hoisin sauce
1 teaspoon chili paste
1 pinch hot chili pepper flakes
Crushed peanuts and sliced green onions
for garnish
Directions
Dumplings
1. Warm 2 tablespoons of vegetable
oil in a wok over medium-high heat.
Add the garlic and ginger. Saut for
30 seconds. Reduce the heat to
2.
3.
4.
medium and add the green onions,

napa cabbage, and bamboo shoots.
Saut until the vegetables are tender.
Remove them from the heat and let
them cool down for a few minutes.
Add the vegetable mixture to the
raw ground pork. Mix well. Stir in
the soya sauce, salt, vinegar, white
pepper, and sesame oil.
Place 1 to 1 teaspoons of the pork
filling on one half of the wrapper.
Seal the dumplings by brushing the
lightly with some egg wash on the
edges and folding it over. Press
lightly to seal. Pleat if desired.
You can cook the dumplings by
either steaming (preferable for
5.
better flavor) or boiling them.

When boiling, add them to the pot
only when the water has started
boiling. Let them boil for about 12
minutes.
6.
If you are using a bamboo steamer,

place cabbage, bok choy or large
lettuce leaves at the bottom of the
steamer. It will prevent the
dumplings from sticking to the
bottom. Arrange the dumplings so
they do not touch, and steam for 15
minutes.
Peanut Sauce
7. Combine the sauce ingredients in a
blender, and mix until smooth.
8. Add some more water if necessary
for the desired consistency.
9. Add enough sauce to the dumplings
to coat them well. Sprinkle with
crushed peanuts and green onions if

desired. Serve immediately.
Note: this sauce can be very spicy depending

on your chili paste. It is a good idea to taste
to adjust the spice level. You can start by
adding only a of the chili paste and omit
the chili pepper flakes. Then adjust to own
liking.
Shrimp Toast
Serves: 4
Ingredients
8 ounces shrimp, cooked and peeled
2 cloves garlic, crushed
1 large egg
4 slices white bread, crusts removed
1 tablespoon sesame seeds, toasted
Sweet and sour sauce, to use as dip
Directions
1. Use a blender or food processor to
puree the shrimp and garlic.
2. Add the soy sauce, sesame oil, and
egg. Pulse or process a little longer
until paste-like in consistency.
3. Spread the paste on the bread slices.
4. Sprinkle with sesame seeds. Press
down on the sesame seeds with a
spatula or the back of a spoon so they
stick to the paste.
5. Heat the oil in a skillet over medium
heat.
6. Cut the bread into small triangles,
and fry them with the spread side up
until golden brown, about 3-4
minutes.
7. Drain on a cooling rack or a plate
lined with paper towels.
8. Serve with sweet and sour sauce.
Garlic Spare Ribs

Serves: 4-6
Ingredients
Water for boiling ribs
4 pounds spareribs, cut apart
For sauce
1 cups brown sugar
1 cups water
5 cloves garlic
3 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoons dry mustard
Spring onions, chopped (for garnish)
Directions
1. Fill a pot with water and bring it to a
boil.
2. Add the spareribs, cover, and simmer
until the meat is tender (about 30
minutes).
3. Remove the ribs from the broth and
drain.
4. In another pot or wok, combine the
ingredients for the sauce.
5. Bring it to a gentle boil, and add the
spareribs.
6. Bring once again to a boil, and
simmer for 10-15 minutes.
7. Serve garnished with chopped spring
onion, if desired.
Kon Tiki Bobo Meatballs

Serves: 6-8
Ingredients
Meatball ingredients
1 pound ground pork
1 cup white bread crumbs
teaspoon ground ginger
cup white sugar
Batter ingredients
1 cups all-purpose flour
4 tablespoons white sugar
2 teaspoons baking soda
1 cup water
2 eggs
Salt and pepper

Oil for frying
Directions
1. In a mixing bowl, combine all the
meatball ingredients. Season with
salt and pepper.
2. Form meatballs of even sizes of
about inch in diameter. Set them
aside.
3. To prepare the batter, combine the
flour, sugar, and baking soda. Season
generously with salt and pepper. Pour
the flour mixture into a shallow dish.
4. In another shallow dish, mix together
the eggs and water.
5. Dip each meatball in the egg mixture

and roll it in the flour mixture. Set the
balls aside on a plate.
6. Heat the oil for frying, or use a deep
fryer. Fry the meatballs in batches for
5 minutes. Place them on a plate
lined with paper towel to drain the
excess fat.
7. Serve with cocktail toothpicks and a
dipping sauce like sweet and sour or
cherry sauce.
Soup Recipes
Egg Drop Soup

Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 5 Minutes
Ingredients
For thickener
3 tablespoons water
For soup
1 14-ounce can chicken broth
1 cup water
teaspoon salt
2 large eggs, lightly beaten
1 stalk spring onion, chopped
Directions
1. Prepare the thickener by combining
the water and cornstarch. Stir it into a
slurry, and set it aside.
2. In a saucepan, bring the broth and
water to a boil.
3. Add the pepper, salt, and thickener.
Stir until the soup begins to thicken,
and remove it from the heat.

4. Pour in the beaten egg and stir it a
couple of times with a pair of
chopsticks to form egg ribbons.
5. Cover, and cook 2 minutes longer.
6. Sprinkle with spring onion and serve
immediately.
Hot and Sour Soup

Serves: 10-12
Ingredients
For thickener
5 tablespoons water
For soup
6 cups chicken broth
4 ounces chicken breast, sliced thinly
cup dried shiitake mushrooms, soaked
in hot water to rehydrate, de-stemmed
and sliced
1 15-ounce can peeled straw mushrooms
2 tablespoons garlic red chili paste
teaspoon ground pepper
ounce dried black fungus (soak in
water for an hour before using)
1 7-ounce can sliced bamboo shoots
1 7-ounce can sliced water chestnuts
1 15-ounce can baby sweet corn cobs
pound soft tofu, sliced into -inch
cubes
cup rice vinegar
4 eggs, beaten
Green onion, finely chopped (to garnish)
Directions
1. Mix the cornstarch and water
together. Stir to make a slurry, and set
it aside.
2. In a pot, bring the broth to a boil, and
reduce to a simmer.
3. Add the chicken, soy sauce,
mushrooms, and chili paste. Simmer
for 10 minutes.
4. Add pepper, fungus, bamboo shoots,
water chestnuts, baby corn, and tofu.
5.
6.
7.
8.
Simmer for another 10 minutes.

Add the thickener while stirring. Stir
until the soup begins to thicken.
Pour in eggs in a thin stream, stirring
constantly. Cook for about 10
seconds and then remove from the
heat.
Stir in the sesame oil.
Serve garnished with chopped green
onion.
Wonton Soup
Serves: 4-6
Ingredients
1 package wonton wrappers
For wonton filling
pound medium prawns (shelled,
deveined)
pound ground pork
1 tablespoon shallots, finely chopped
cup cilantro, finely chopped
2 green onion stalks, thinly sliced
1 teaspoon fish sauce
1 teaspoon sugar
For broth
1 cinnamon stick
1 tablespoon fennel
1 tablespoon coriander seeds
1 star anise
6 cups chicken broth
2 tablespoons fish sauce
1 teaspoon white sugar
cup cilantro leaves, for garnish
Green onion, for garnish
Chili sauce
Directions
1. Wipe the prawns dry with paper
towels, and chop finely.
filling in a bowl, and mix thoroughly.
3. Place a wonton wrapper on a clean
surface.
4. Place about 1 teaspoon of filling in

the middle of the wrapper. Moisten
the wrapper with a dab of water
around the filling; this will help the
sides of the wrapper to stick together.
5. Fold into either a rectangle or a
triangle, pressing the edges together
to seal. For rectangles, bring the
bottom corners together until they
overlap, moisten with water, and
press to seal. For triangles, bring
side corners together until they
overlap, and seal. Repeat until filling
is used up.
6. Place the wontons on a parchment
lined baking sheet. Leave some space
between pieces to prevent sticking.
For long term storage (about 2

months), cover with plastic wrap and
freeze.
7. In a pot, bring water to a boil. Drop

in the wontons in batches, and stir
with chopsticks to prevent them from
sticking to pan. The wontons are
done when they float up to the
surface, after about 3 minutes.
8. Distribute the wontons into serving
bowls.
9. Place the cinnamon stick, fennel,
coriander, and star anise in a square
piece of cheesecloth, and tie it into a
knot.
10. To prepare the soup, bring the
chicken broth to a boil. Immerse the
spice pouch in the boiling broth.
Cover the pot and reduce it to a
11.
12.
13.
14.
simmer.
Simmer for 30 minutes, and remove
the spice pouch.
Add the fish sauce and sugar,
adjusting the amounts according to
your taste.
Scoop the hot broth into the bowls
ready with wontons.
Serve garnished with cilantro and
green onions, with chili sauce on the
side.
Noodle Recipes and Rice

Recipes
Singapore Noodles
Serves: 2
Ingredients
2 eggs, beaten
1 14-ounce pack rice stick noodles

8-12 shrimp, peeled and deveined
1 tablespoon vegetable oil
1 Chinese sausage, chopped
3 cups napa cabbage, shredded
red onion, sliced thinly
3 dried red chili peppers
1 carrot, julienned
1 tablespoons curry powder
2 teaspoons salt
teaspoon sesame oil
tablespoon soy sauce
Pinch of white pepper
1 green onion, chopped
Directions
1. Cook the eggs into an omelet. Cut

them into strips, and set them aside.
2. Soak the noodles in cold water for 20
minutes. Drain them when you are
just about to cook.
3. Dry the shrimp with paper towels
and make slits lengthwise, or
butterfly them.
4. Heat the oil in the wok over high
heat. Stir-fry the shrimp and sausage
until the shrimp turn orange, about 10
seconds.
5. Add the cabbage, onion, chilies, and
carrot. Continue stir-frying for about
30 seconds.
6. Add the curry powder and stir.
7. Maintain the heat at high. Tear the
8.
9.
10.
11.
drained noodles into about 8-inch

long strands while adding them to the
wok.
Add the salt and wine. Mix
continuously, and scrape to prevent
the noodles from sticking to the
bottom of the wok.
When the noodles have turned
yellowish from the curry, add the
sesame oil, soy sauce, and white
pepper. Mix 2 minutes longer.
Top with the omelet strips and
sprinkle with green onion.
Serve while hot.
Beef Chow Fun

Serves: 2-3
Preparation Time: 1 hour
Ingredients
8 ounces flank steak, cut across the grain
in strips
For the marinade
teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon oil
For the rest of the dish
3 tablespoons oil, divided
1 thumb ginger, cut into thin slices
4 scallions, halved lengthwise and cut
into 3-inch pieces
1 12-ounce pack fresh flat rice noodles,
pre-cut
teaspoon sesame oil
2 tablespoons dark soy sauce
2 tablespoons regular soy sauce
teaspoon sugar
Salt and white pepper, to taste
4 ounces fresh mung bean sprouts
Directions
1. Mix the ingredients for the marinade
together, and marinate the beef for 1
hour.
2. Heat the wok to smoking. Add 1
teaspoons of oil, and sear the beef
until browned. Remove the beef from
wok and set it aside.
3. Add the rest of the oil and cook the

ginger until fragrant.
4. Add the scallions and noodles,
spreading them evenly inside the
wok.
5. Stir-fry over high heat for about 15
seconds.
6. Add the wine, spooning it around the
rim of the wok.
7. Add the sesame oil, soy sauces, sugar
and white pepper. Scrape the bottom
of the wok with a spatula, and lift the
noodles upwards to mix.
8. Keep the heat high, and continue
mixing the noodles until they are
evenly coated with sauce, and heated
through.
9. Add the beef and sprouts, mix, and

cook until the sprouts tender and the
beef is heated through.
Pork Chow Mein

Serves: 1
Ingredients:
For marinade
1 teaspoon rice wine
Dash salt
For noodles
4 ounces lean pork, cut into thin strips
7 ounces Hong Kong noodles (chow
mein noodles)
1 teaspoon vegetable oil, for noodles,
divided
1 tablespoon peanut or vegetable oil, for
stir-frying
Dash ground chili
small onion, minced
1 teaspoon ginger, chopped

1 tablespoon green onion, chopped
cup cabbage, shredded
1 small carrot, julienned
cup green beans, sliced
2 small red bell peppers, sliced into
strips
teaspoon salt
2 tablespoons chicken stock
1-2 tablespoons tomato ketchup (or
according to taste)
Directions
together. Stir in the pork, and let it
stand for 5-10 minutes.
To cook the noodles

2. Prepare the steamer by filling it with
water up to full, and bringing it to
a gentle boil. Coat the bottom of the
steamer basket with oil to prevent
sticking.
3. Steam the noodles for 2-3 minutes.
4. Transfer the noodles to a bowl, and
stir in a teaspoon of oil with
chopsticks.
5. Put the noodles back into the
steaming basket and steam for
another 2-3 minutes.
6. Transfer them to a bowl, and set them
aside.
To cook the chow mein
7. Heat a wok over high heat. Add the

peanut or vegetable oil and stir-fry
the pork until it is no longer pink in
color.
8. Add the ground chili, onion, ginger,
and green onion. Stir-fry until
fragrant.
9. Add the cabbage, carrot, green
beans, and bell pepper, and cook for
1 minute, stirring constantly.
10. Add the salt and chicken stock, and
cook until the stock dries up.
11. Add the ketchup and noodles. Mix
until well blended and heated
through.
Chicken, Pork, and Shrimp

Lo Mein
Serves: 4
Ingredients
2 cups chicken broth, divided
cup rice wine
cup soy sauce
4 teaspoons cornstarch
4 ounces lean pork, very finely sliced
4 ounces boneless skinless chicken
breasts, cut into thin slices
2-4 pieces shrimp, cleaned, shelled and
deveined
4 green onions, chopped, plus more for
garnish
small can water chestnuts, chopped
2 cups cabbage, finely shredded

1 cup celery, thinly sliced
1 cup frozen green peas, thawed and
drained
1 carrot, peeled and shredded
8 ounces thin or angel hair spaghetti,
cooked and drained
Directions
1. Pour cup of broth into a skillet.
2. In a separate bowl, add the wine, soy
sauce, and cornstarch to the
remaining broth. Stir well, and set
aside.
3. Bring the broth in the skillet to a boil.
Add the pork and boil it for 2
minutes. Add the chicken and cook
4.
5.
6.
7.
8.
until both are no longer pink in the

center.
Use a slotted spoon to remove the
pork and chicken to a plate, and set it
aside. Discard any liquid left in the
skillet.
Heat the sesame oil in the skillet, and
keep the heat at medium-high.
Cook the shrimp, garlic, and ginger
until they are fragrant and the shrimp
has become orange in color.
Add the green onion, water chestnuts,
cabbage, celery, peas, and carrots,
and cook for 3 minutes or until
tender-crisp.
Add the meat and pre-cooked pasta,
and toss for about 2 minutes.
9. Stir the cornstarch mixture and pour

it over the pasta.
10. Cook, while stirring, until thickened,
and remove it from the heat.
11. Garnish with chopped green onion, if
desired.
Fried Rice
Serves: 2-4
Ingredients
1 medium onion, chopped
1 teaspoon ginger, minced
cup boneless chicken, diced
cup Chinese sausage or ham, chopped
Salt and pepper
cup frozen peas
cup carrot, cut into small cubes
Water, if needed
teaspoon sugar (optional)
cup green onions, thinly sliced
2 cups cooked day-old rice
1 egg, fried (optional)

Garlic chili sauce
Directions
1. Heat the vegetable oil in a wok over
medium-high heat.
2. Add the onion, garlic, and ginger. Stir
for 30 seconds to 1 minute or until
fragrant.
3. Add the chicken and cook until it is
no longer pink, then stir in Chinese
sausage or ham, and season with salt
and pepper.
4. Add the carrot and cook until tender.
Add water, 1 tablespoon at a time, if
more moisture is needed to cook the
carrots.
5. Add the sesame oil, soy sauce, and

sugar, if using.
6. Add the rice and mix well. Scrape
the bottom of the wok with a spatula
and lift the rice upwards to mix
thoroughly.
7. Add the frozen peas.
8. Cook for about 10 minutes, mixing
frequently.
9. Add the green onion and mix well.
Adjust the flavor with seasonings, as
desired.
10. Place on serving dish topped with a
fried egg (optional), and with garlic
chili sauce on the side.
Yang Chow Fried Rice

Servings: 4
Ingredients
2 large eggs, scrambled (cooked)
2-3 tablespoons vegetable or peanut oil
1 medium onion, minced
cup ham, cut into cubes
cup Chinese roast pork
5 cups cooked or day-old rice, lumps
broken
cup frozen peas, thawed
4 ounces fresh shrimp, shelled and
deveined
1 teaspoons salt
teaspoon sugar
2 green onions, finely chopped
2 cups lettuce, finely chopped
teaspoon freshly ground white pepper

Directions
1. Break the scrambled eggs into small
pieces and set them aside.
2. In a saucepan, boil some water to
blanch the shrimp. Immerse the
shrimp momentarily, until the color
changes to orange. Remove them
from the pot, drain them, and set them
aside.
oil and stir in the onion. Cook until it
is translucent.
4. Add the ham and pork, and cook for
30 seconds to heat through.
5. Add the rice, and mix for 2 minutes
6.
7.
8.
9.
to heat it through. Use the spatula to

remove any remaining lumps,
sprinkling water over any stubborn
ones to soften them.
Add the shrimp and peas and cook,
stirring constantly, for 2 minutes
more.
Stir in the salt and sugar, and drizzle
the wine around the rim of the wok.
Continue mixing, scraping the bottom
of the wok with the spatula and lifting
the rice upwards. Sprinkle with
water to moisten or add a little more
oil, if needed.
Add the scrambled eggs, green onion,
lettuce, and pepper, and mix until the
lettuce is wilted.
Pork Recipes
Twice Cooked Pork

Serves: 4
Ingredients
2 quarts water
1 pound slab of pork belly
2 slices ginger
1 tablespoons spicy broad bean paste
2 cloves garlic, sliced
2 long hot green peppers, seeds removed
and cut into 1 -inch pieces
1 medium leek, split lengthwise, washed
thoroughly, and cut in 2-inch pieces

teaspoon sugar
Directions
1. Fill a pot with 2 quarts of water and
bring it to a boil.
2. Place the slab of pork belly and
ginger in the boiling water. Bring to a
boil again.
3. Reduce the heat and simmer for 30
minutes, or until the pork is tender
and cooked through.
4. Take the pork out of the pot and place
it under cold running water for 1
minute, then put it on a cooling rack
5.
6.
7.
8.
9.
10.
to drain and set it aside.

Assemble all the other ingredients
before beginning the next step or else
pork will dry out.
Slice the pork into -inch slices.
Heat a wok over high heat. Add 1
tablespoon of oil and swirl it around.
Sear the pork slices until lightly
caramelized, about 1 or 2 minutes.
Reduce the heat to medium-low.
Remove the pork from the wok and
set it aside.
Heat the remaining oil and add the
bean paste. Let it fry until it is
fragrant, about 30 seconds. Be
careful not to scorch the bean paste; it
should be red in color.
11. Add the garlic. Turn the heat up and

return the pork to wok.
12. Stir in the peppers, leeks, wine, and
sugar. The dish is ready when the
leeks are wilted.
Moo Shu Pork

Serves: 4
Ingredients
For pancakes
2 cups flour, unsifted
cup water
Sesame oil
For filling
3 eggs, scrambled (cooked)
3 tablespoons canola oil
1 pound pork, julienned
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 cups white cabbage, shredded
cup bamboo shoots, rinsed well,

drained and julienned
red bell pepper, trimmed and finely
julienned
cup wood ear mushrooms, soaked in
water overnight (refrigerated) to
rehydrate, sliced
1 cup shiitake mushrooms, sliced
10 dried lily buds, soaked in water
overnight (refrigerated) to rehydrate
1 cup hoisin sauce
1-2 tablespoons rice wine
1 bunch green onion or scallions, leaves
slit several times to make a scallion
brush
Salt and pepper
Directions
For the pancakes
1. Boil the water.
2. Place the flour in a bowl and make a
well in the center.
3. Add the hot water and mix. You may
gradually add more flour to get a
kneadable dough.
4. Knead the dough on a floured surface
for 5 minutes, then cover and let it
rest for 30 minutes.
5. Knead it again for 5 minutes, and roll
it into a 1 -inch cylinder.
6. Divide the cylinder into 16 pieces,
and roll each piece into a smooth
ball.
7. Spread some sesame oil on your

hands and flatten a ball of dough.
8. Roll it into a smooth disc, and brush
the top with sesame oil. Make
another disc of a similar size and
place on top of first disc. Roll them
out into a 6- to7-inch diameter
double disc. Repeat for the rest of the
dough balls.
9. Heat a skillet until water sprinkled

into it bounces about in a small balls.
Brush on a thin coat of sesame oil.
Cook the double pancakes for 30
seconds on each side, without any
browning. Remove them from the pan
and slap them on a hard surface to
separate the 2 discs. Peel away the 2
discs from each other, and place them
on a sheet of foil. Repeat this
procedure for the rest of the discs.
10. To steam the pancakes, form a packet
by sealing foil over the discs. Place
the foil packet in a steamer or double
boiler and steam it for 20-30 minutes.
11. Serve hot.
For filling
oil and cook the pork for only 1
minute before removing it from the
wok. Place it on a dish lined with
paper towels, and set it aside.
13. Add the garlic, ginger, and ear
mushrooms to the wok and stir-fry
them for 2-3 minutes. Season with
salt and pepper.
14. Add the cabbage, bamboo shoots, red
bell pepper, remaining mushrooms
and lily buds. Cook 3-4 minutes
longer.
15. Add half of the hoisin sauce and the
wine. Adjust the flavor with salt and
pepper, according to taste.
To assemble
16. Lay a hot pancake or tortilla on a
clean surface and use the scallion
brush to spread some hoisin sauce on
it.
17. Add a spoonful of the pork mixture.
Top with a little more hoisin sauce,
and roll it up.
18. Repeat until all the pancakes are
used, and serve hot.
Shanghai Pork Chops

Serves: 4
Preparation Time: 5 minutes with 2
hours marinating time
Ingredients
4 pork chops
For marinade
cup light brown sugar
cup soy sauce
cup ketchup
3 green onions, thinly sliced
1 teaspoon fresh ginger, peeled and
grated
1 teaspoon garlic, minced
Directions
marinade. Place it in a shallow
container with a lid, or in a
resealable bag.
2. Put the pork chops in the marinade,
and turn to coat. Seal the container
and refrigerate it for at least 2 hours.
3. Grill the pork chops for 8-10 minutes
on each side, on a preheated grill
over medium-high heat.
Chinese Roasted Ribs

Serves: 6
Cooking Time: 1 hour, 30 minutes
Ingredients
1 large rack ribs
For marinade
1 tablespoon pineapple, minced
2 tablespoons pineapple juice
1 tablespoon freshly-squeezed lime juice
1 tablespoon salt
cup sugar
1 tablespoon honey
2 tablespoons peanut oil
2 tablespoons hoisin sauce
1 teaspoon ground bean sauce
1 tablespoon tomato paste
1 tablespoon water
cup ketchup
tablespoon 5-spice powder
1 teaspoon fresh ground pepper
tablespoon paprika
1 star anise, ground
Directions
1. Mix all the ingredients for the
marinade together in a bowl.
2. Brush the marinade over the ribs.
Cover them with foil or plastic wrap
and marinate overnight in the
refrigerator.
3. Preheat oven to 325F, and line
roasting a pan with foil. Add water
up to -inch deep.
4. Place the roasting rack in the pan,
and position the ribs, rib-side up, on

it.
5. Roast for 30 minutes, then turn the
ribs over and roast 60 minutes
longer. Replenish water in pan, if
needed, so the ribs dont become too
dry.
6. Broil for a few minutes for a darker
color, if desired.
Sweet and Sour Pork

Serves: 2
Ingredients
8 ounces boneless pork shoulder, cut
into bite-size pieces
Sauce
teaspoon salt
1 tablespoon sugar
2 teaspoons rice vinegar
2 tablespoon plum sauce
teaspoon cornstarch
cup water
For marinade
teaspoon oyster sauce
teaspoon regular soy sauce
Other ingredients
1 egg
Cooking oil for deep-frying plus 2
teaspoons for sauting
1 teaspoon plus about cup cornstarch
1 onion, sliced
1 thumb ginger, peeled and minced
cup pineapple cubes
2 bell peppers, cut into 1-inch pieces
1 small ripe tomato, cut into wedges
1 green onion, thinly sliced
Cooked rice, for serving

Directions
1. Combine the sauce ingredients in a
bowl and set it aside.
2. Mix together the ingredients for the
marinade. Stir in the pork and
marinate for 30 minutes.
3. Beat the egg in a medium-sized bowl,
and put the cornstarch on a plate.
4. After marinating, dip the pork pieces
in the beaten egg, and then into the
cornstarch. Coat the pork well, and
allow it to set for 3 minutes.
5. Heat a wok and add oil to about inch deep. Heat the oil to about
350F.
6. Fry the pork in batches for 2-3

minutes, and place them on a dish
lined with paper towels. After all the
pieces have been pre-fried, heat up
the wok further to 375F. Drop all the
pork in to refry, until it is brown and
crisp.
7. Heat a clean wok over high heat. Add

2 teaspoons of oil, and the onion,
ginger and pineapple. Cook for 2
minutes, until the pineapple begins to
caramelize a little. Add the bell
pepper and cook, stirring, until
tender-crisp.
8. Stir in the sauce mixture and the
tomato. Cook until it begins to boil
and thicken.
9. Stir in the pork and mix to coat well.
Remove the wok from the heat.
10. Sprinkle with green onion and serve
with rice.
Pork with Snow Peas

Serves: 4-6
Preparation Time: 10 minutes, plus 3040 minutes marinating time
Cook Time: 15 minutes
Ingredients
1 pound pork tenderloin, cubed
2 tablespoons peanut (or other preferred
oil)
1 pound snow peas, cleaned and
trimmed
1 clove garlic, crushed and minced
2 teaspoons fresh ginger, minced or
grated
cup water chestnuts
4-5 green onions, finely sliced, green
parts only
For marinade:

2 teaspoons sugar
4-5 green onions, finely sliced, white
parts only
1 clove garlic, crushed and minced
2 teaspoons fresh ginger, minced or
grated
Salt and pepper
Rice for serving
Directions
1. Begin by preparing the marinade for
the pork by combining all the
ingredients in a medium or large

bowl. Whisk until blended. Add the
cubed pork to the bowl and toss
gently. Cover and refrigerate for 3060 minutes.
2. Preheat a wok over medium-high
heat. Add enough peanut oil to coat
with some residual at the bottom.
3. While the oil is heating, mix one
teaspoon of the cornstarch with
enough water to make a smooth, thin
paste. Set this aside for later use.
4. Add the snow peas, garlic, ginger,
and water chestnuts to the wok.
Cook, tossing gently for
approximately 1-2 minutes until the
snow peas start to turn a brighter
shade of green. Season with salt and

pepper if desired, remove them from
the pan and set aside.
5. Return the wok to the heat and add
more peanut oil. Add the pork,
including the marinade, and saut
until golden brown, approximately 23 minutes.
6. Once the pork is browned, return the
snow pea mixture to pan. Add the
green onions, hoisin sauce, and the
cornstarch mixture. Toss the
ingredients gently to coat, and cook
for 3 minutes or until the sauce
begins to thicken.
7. Serve immediately with rice.
Beef Recipes
Beef with Garlic Sauce

Serves: 2
Ingredients
12 ounces beef tenderloin, thinly sliced
cup oil for frying
For marinade
teaspoon salt
teaspoon sugar
1 teaspoon vinegar
For sauce
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon light soy sauce

1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine or dry
sherry
teaspoon chili sauce
teaspoon sesame oil
4 cloves garlic, chopped
1 medium white onion, chopped
cup green onions, sliced
10 water chestnuts, sliced
Chicken stock or water, as needed
Directions
marinade, and marinate the beef
strips for 30 minutes.
2. In a small bowl, combine the water
and cornstarch. Set it aside.

3. In a separate bowl, combine the
vinegar, sugar, soy sauces, wine,
chili sauce and sesame oil.
4. When the beef is ready, heat the oil
for frying in a wok over high heat.
Fry the beef until it is tender, and
remove it to a paper-lined plate. Set
it aside.
5. Remove any oil in excess of 2
tablespoons from the wok. Stir in the
garlic until fragrant. Add the onions,
green onions, and water chestnuts,
and fry for 2-3 minutes. Stir the
vinegar and wine mixture, and add it
to the wok. Add broth or water, one
tablespoon at a time, if needed to
prevent the sauce from drying up.

Simmer for about 3 minutes.
6. Add the pre-fried beef to the wok.
7. Stir the cornstarch in water, and pour

it into the wok. Cook, with stirring,
until the mixture thickens and coats
the beef. Adjust the taste with
seasonings, as needed.
8. Serve with rice.
Szechuan Beef Recipe

Serves: 2
Ingredients
8 ounces beef tenderloin, cut into strips
Marinade
teaspoon rice wine
1 teaspoon dark soy sauce
Sauce
tablespoon oyster sauce
tablespoon chili garlic sauce
1 teaspoons soy sauce
2 teaspoons sugar
2 tablespoons water
teaspoon chili oil
teaspoon sesame oil
Other ingredients
small green bell pepper, julienned
small red bell pepper, julienned
teaspoon chili oil or according to
taste
2 stalks green onion, cut into strips
Directions
marinade. Stir in the beef, and
marinate for 15-30 minutes.
2. In a bowl, mix together the sauce
ingredients, and set aside.
3. Heat a wok over high heat. Add 1

tablespoon of oil and sear the beef
until partly browned. Transfer it to a
paper-lined plate.
4. Scrape off any brown bits from the
wok, and add the remaining oil.
5. Add garlic and stir-fry until fragrant.
6. Stir in the peppers and carrot. Cook
for about 30 seconds, and add the
beef back to the wok.
7. Pour in the sauce mixture and stir
well.
8. Add the green onion and chili oil.
Stir for 30 seconds, or until the sauce
is of the desired thickness.
9. Serve.
Beef Chop Suey

Serves: 2
hour marinating time
Ingredients
For marinade
2 teaspoons oyster sauce
White pepper
Slurry/Thickener
cups chicken stock
2-3 tablespoons peanut oil, as needed
pound skirt steak, cut into strips
stalk celery, diced
onion, minced
carrot, shredded
3 button mushrooms, sliced
cup broccoli florets
10 snow peas, trimmed,
Rice or noodles for serving
Directions
marinade. Marinate the beef for 1
hour.
2. Mix the ingredients for the thickener
in a small bowl, and set aside.
peanut or vegetable oil, and saut the
garlic until fragrant.
4. Add the meat and fry until tender and
5.
6.
7.
8.
no longer pink in color. Transfer it to

a plate, and set it aside.
Stir-fry the garlic, celery, onion,
carrot, and mushrooms until tendercrisp.
Add the cabbage, snow peas, and
beef.
Stir the thickener and add it to the
wok. Stir, and bring it to a simmer,
until the sauce has thickened. Season
with sesame oil.
Serve with rice or noodles.
Beef in Oyster Sauce

Serves: 2-4
Ingredients
1 pound beef tenderloin, thinly sliced
2 teaspoons chili, minced (optional)
2 cups fresh spinach, cleaned
3 tablespoons cooking oil
For marinade
2 tablespoons oyster sauce
1 teaspoon salt
teaspoon ground black pepper
Directions
2.
3.
4.
5.
6.
7.
marinade, and marinate the beef for

30 minutes.
Heat a wok over high heat and add
the cooking oil.
Stir-fry the ginger, garlic, and chili
until fragrant.
Add the spinach, and stir-fry until
wilted.
Remove the vegetables from the wok,
leaving as much oil as possible, and
set them aside in a serving dish.
Use the remaining oil in the wok to
fry the marinated beef until cooked
and browned.
Arrange the cooked beef over the
spinach mixture.
Ginger Beef
Serves: 2-3
Ingredients
1 pound flank steak, sliced thinly
For marinade
2 tablespoons dark soy sauce
1 teaspoon sugar
1 tablespoon minced
For sauce
2 tablespoons sugar
2 tablespoons water
Hot chili oil or crushed red pepper
flakes, to taste
For batter
cup flour
cup cornstarch
1 tablespoon hot chili oil (optional)
cup water, or as needed
Other ingredients
4 to 5 cups oil for deep frying
2 tablespoons oil for stir-frying, or as
needed
3 red chili peppers, seeds left in,
chopped
1 tablespoon fresh ginger, minced

1 stalk celery, cut into thin strips
1 red bell pepper, julienned
Directions
marinade, and marinate the beef for
30 minutes.
2. Mix together the sauce ingredients in
a small bowl, and set it aside.
3. Prepare all the ingredients.
4. Begin to make the batter by

combining the flour and cornstarch.
Make a well in the center, and add
the oil and chili oil (optional). Mix,
while adding the water gradually.
Use just enough water to reach the
right consistency. The batter is just
right when it lightly drips off the back
of a wooden spoon.
5. Dip the marinated beef into the batter.
6. Preheat the wok over high heat. Add
the oil for frying and heat to 350F.
7. Deep fry the beef until it is golden
brown. Lift it out of the oil, and
transfer it to a plate lined with paper
towels.
8. Heat the oil up to 400F.

9. Fry the beef again until crispy, and
remove it from the wok.
10. Heat a clean wok over high heat and
add the oil for stir-frying. Add the
chilies, minced garlic and ginger.
Saut until fragrant and chilies begin
to blister.
11. Add the carrot and cook for about 1
minute.
12. Add the celery and bell pepper. Stirfry for about 30 seconds.
13. Push the vegetables to the sides of the
wok and pour in the sauce mixture.
14. Bring it to a boil (check that
vegetables dont get scorched) and
add the fried beef.
15. Mix all ingredients together and cook

to heat through.
16. Remove from heat, stir in the sesame
oil, and serve.
Chinese Pepper Steak

Serves: 4-6
Preparation Time: 10 minutes plus 2-4
Ingredients
1 pound flank steak, sliced very thinly
against the grain
cup sherry
1 tablespoon coarsely ground black
pepper
-1 teaspoon crushed dried chilies,
more if you want it very spicy
1 large yellow onion, sliced
2 green bell peppers, sliced
teaspoon salt
Rice for serving

Directions
1. In a large bowl, combine the soy
sauce, sherry, ginger, garlic, black
pepper, chilies, and cornstarch.
Whisk until all the ingredients are
incorporated. Add the steak, toss
until coated, and refrigerate for 2-4
hours.
2. In a hot pan or wok, heat three
tablespoons of peanut oil over high
heat. Being careful not to crowd the
pan, quickly brown the steak, stir
frying for no longer than 20 seconds.
Remove the steak and set it aside.
3. Add more oil if needed, and stir-fry
the bell peppers and onion with salt.

Cook for 3-4 minutes or just until the
peppers are tender.
4. Add the steak back in, as well as the
remaining marinade. Reduce the heat
and simmer until the sauce has
thickened.
5. Serve over your choice of rice.
Beef & Broccoli

Serves: 4
Prep time: 10 minutes
Ingredients
1 pound beef, sliced into thin strips
2-3 tablespoons cooking or peanut oil
1 cup beef broth
cup soy sauce
cup brown sugar
4 tablespoons water
2 cups frozen broccoli florets
White rice, cooked
Directions
1. Heat a wok over high heat. Add 2
tablespoons of oil, and fry the beef
2.
3.
4.
5.
6.
7.
until browned. Drain it on paper

towels.
Using the oil remaining in the wok
(add about 1 tablespoon more, if
needed) and saut the garlic until
fragrant.
Add the broth, soy sauce, and sugar.
Bring it to a boil.
Return the fried beef to the sauce. Let
it simmer, covered, for about 10
minutes, until tender.
Scoop out about cup of the sauce
from the wok and place it in a small
bowl.
Mix the cornstarch and water to make
a slurry, and stir it into the wok.
Drop in the broccoli and cook,
stirring, for about 30 seconds to

thicken the sauce and heat through.
8. Drizzle with sesame oil and serve hot
over rice.
Kung Pao Beef

Serves: 4-6
Preparation Time: 1 hour, 10 minutes
Ingredients
1 pound flank or flat iron steak
1 tablespoon dry sherry
6 cloves garlic, minced (divided)
4 dried red chilies, split
tablespoon grated ginger
1 teaspoon Szechwan peppercorns,
crushed
2 green onions, slice white and green
parts in -inch pieces
1 red bell pepper, trimmed and cubed
For sauce:
3 tablespoons dry sherry
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 cup vegetable broth
cup roasted peanuts
Rice for serving
Directions
1. In a large bowl, combine the soy
sauce, sesame oil, dry sherry, and 2
minced garlic cloves. Add the steak
and turn to coat. Marinate for at least
2.
3.
4.
5.
6.
one hour.
In a bowl, make the sauce by mixing
together the sauce ingredients. Whisk
and set it aside.
Heat a large pan or wok on high and
add the peanut oil. Heat the oil for 30
seconds, and then add the red chilies,
ginger, and Szechuan peppercorns.
Stir-fry for 1 minute.
Add the remaining garlic, green
onions, and bell pepper. Stir fry for 3
minutes, and add the steak. Saut for
an additional 2-3 minutes.
Whisk the sauce and add it to the
wok. Simmer until the sauce thickens,
about 3-4 minutes.
Add the peanuts and stir.
7. Serve with rice.
Sesame Beef
Serves: 4
Ingredients
2 tablespoons dry sherry
1 tablespoon sugar
2 teaspoons rice vinegar
teaspoon red pepper flakes
teaspoon cornstarch
1 pound boneless sirloin steak, thinly
sliced in strips against the grain
1 tablespoon sesame seeds
2-3 cloves garlic, minced
Rice for serving
Directions
1. In a small bowl, mix the soy sauce,
dry sherry, sugar, rice vinegar, red
pepper flakes, and cornstarch, and
whisk until fully incorporated. Place
the mixture in a resealable bag
together with the sirloin steak strips.
Turn to coat, and let them marinate in
the refrigerator for at least 30
minutes. Drain the steak onto a plate
and reserve the remaining marinade
sauce.
2. In a small dry pan, toast the sesame
seeds over medium heat, until the
seeds are aromatic, about 1 minute.
3. Warm a large pan or wok over
medium-high heat. Add both oils and

heat for another 30 seconds. Once the
oil is hot, add the garlic and steak
strips. Stir fry for about 3 minutes.
4. Stir in the reserved marinade sauce.
Stir to coat and continue cooking for
1-2 minutes on medium heat.
5. Add the toasted sesame seeds once
the sauce is thick.
6. Serve with rice.
Orange Beef
Serves: 4-6
Ingredients
pound flat iron steak, sliced thinly
1 egg white
1 large orange, zested and juiced
3 tablespoons sherry
2 teaspoons chili garlic sauce
5 green onions, sliced, greens reserved
for garnish
1 tablespoon sugar
1 teaspoon baking soda
cup cornstarch, divided
Peanut oil for frying (or other preferred
oil)
Rice for serving

Directions
1. Brush steak with baking soda to form
an even coat. Place in a bowl and
refrigerate until ready to use.
2. In a small bowl, combine orange
juice along with sherry, soy sauce,
and rice wine vinegar. Add sugar to
dissolve and then add 2 teaspoon of
the cornstarch, whisking until the
sauce is clump-free.
3. Place egg white in a shallow dish.
Take meat out of the refrigerator, and
toss with egg white to coat evenly.
Add cornstarch gradually to the meat,
tossing to coat. Keep adding
cornstarch until meat has a thick,

even coat on it.
4. Add oil to a wok and heat over high
heat. The oil level in the pan should
be high enough that the pieces of meat
can be completely submerged.
5. Once oil is hot, slowly lower meat
into the pan with a slotted spoon. Fry
until coating is crisp and golden
brown, approximately 3-5 minutes.
Remove meat from pan, and place the
beef pieces on a plate lined with
paper towels to catch excess oil.
Dont overcrowd the wok when
cooking the beef. Depending on the
size of the wok, meat may need to be
cooked in several smaller batches.
6. Remove wok from heat and let oil

cool for a few minutes. Discard oil,
keeping enough to coat the pan. Add
green onions and chili paste. Toss
until fragrant, about 1-2 minutes. Add
prepared sauce mixture into the wok
along with orange zest and sesame
oil. Bring mixture to a boil and cook
until thickened, approximately 2
minutes.
7. Return beef to pan and toss to coat.
Warm over low to medium heat until
heated thoroughly, about 1-2 minutes.
8. Serve immediately with rice
9. Garnish with green onions, if
desired.
Chicken and Duck Recipes
Empress Chicken
Serves: 4
Ingredients
For marinade
For sauce
1 tablespoon sugar
1 teaspoon salt
1 pound boneless chicken, chopped into
1-inch pieces
1 cup cooking oil
10 dried hot red peppers or according to

taste
1 teaspoon Sichuan peppercorns
(Chinese coriander)
4 cups rice for serving
Directions
1. Mix the chicken, cornstarch, and soy
sauce in a bowl. Let it marinate for
30 minutes.
2. Combine the ingredients for the sauce
and set it aside.
3. When the chicken is ready, heat a
wok over high heat. Add the oil and
fry the marinated chicken until
browned. Use a slotted spoon or
4.
5.
6.
7.
8.
spider strainer to remove it to a

cooling rack or paper towels.
Remove any oil from the wok in
excess of 2 tablespoons.
Saut the dried peppers and Sichuan
peppercorns for about 30 seconds.
Return the pre-fried chicken to the
wok. Add the ginger and stir-fry for 1
minute.
Stir in the sauce and cook until
thickened.
Serve hot, with rice.
Moo Goo Gai Pan Recipe

Serves: 3
Ingredients
10 ounces chicken breast fillet, cut into
thin slices
cup vegetable or peanut oil
For marinade
1 egg white, lightly beaten
teaspoon ground white pepper
teaspoon salt
For sauce
cup chicken broth
teaspoon sesame oil
tablespoon sugar
3 dashes of ground white pepper
Other ingredients
3 cloves garlic, peeled and minced
1 baby carrot, peeled and sliced thinly
of snow peas, trimmed
cup button mushrooms, sliced
cup straw mushrooms, sliced
teaspoon sugar
Salt to taste
Directions
marinade. Mix well.
2. Marinate the chicken slices for about
10 minutes, making sure all are wellcoated, and drain any excess
marinade.
oil and heat up to almost the smoking
point.
4. Stir-fry the chicken until it is half
cooked (about 45 seconds).
5. Use a slotted spoon to remove the
chicken from the wok and drain it on
6.
7.
8.
9.
10.
11.
12.
paper towels. Set it aside.

Transfer 2 tablespoons of the oil to a
clean wok.
Stir-fry the garlic until it is slightly
browned.
Add the carrot and snow peas and
stir-fry for 2 minutes.
Add the mushrooms, and stir-fry for
another 2 minutes.
Add the chicken and sauce
ingredients. Stir well.
Cover and simmer until the chicken is
well done and the sauce has
thickened.
Add the sugar and salt to taste, and
serve with rice.
Lemon Chicken
Serves: 12
Ingredients
3 pounds chicken breast fillets, halved
For marinade
teaspoon salt
For batter
2 large eggs, beaten
cup cornstarch
teaspoon baking powder
Other ingredients
2 cups vegetable oil, for frying
1 lemon, sliced
1 cup chicken broth
13 cup sugar
1 tablespoon lemon juice
1 teaspoon salt
Directions
marinade, and marinate the chicken
for 15 minutes.
2. When the chicken is ready, mix
together the ingredients for the batter.
3.
4.
5.
6.
7.
Dip the chicken in the batter, coating

each piece well.
Heat a wok over high heat and add
the oil for frying. Reduce the heat to
medium high, and fry the chicken
until it is golden in color. Remove it
and drain over paper towels.
Cut the chicken into bite-size pieces
and arrange them on a serving dish.
In a non-stick frying pan, heat 2
tablespoons oil and stir-fry the lemon
slices over medium heat.
Quickly mix the remaining chicken
broth, sugar, cornstarch, lemon juice,
and salt in a small bowl and pour it
over the lemon slices.
Cook for 3 minutes more, or until
sauce is thickened and translucent.

8. Pour the sauce over the chicken and
serve hot.
Crispy Duck and Pancakes

Serves: 4
Preparation time: 20 minutes plus
overnight salting
Cooking time: 1 to 2 hours
Ingredients
4 whole duck legs
For overnight salting
1 teaspoon 5-spice powder
1 teaspoon Sichuan peppercorns,
crushed
1 teaspoon salt
For baking
1 teaspoon honey
cup chicken stock
For pancakes
2 cups flour, unsifted
cup water
Sesame oil
For serving
Spring onions, julienned
Cucumber sticks
Hoisin sauce
Directions
1. Prick the duck legs all over using a
fork or knife. Rub the salting
ingredients into the duck legs. Let
them sit, covered and refrigerated,
overnight or for a few hours.
2. Preheat the oven to 400F, and pat the
duck legs dry with paper towels.
3. Place the duck legs face down in a
non-stick frying pan.
4. Cook over high heat, not turning, until

the skin begins to become crisp and
brown (about 5 minutes). Flip them
over and brown the other side as
well.
5. Arrange the browned duck legs in a
baking pan or oven-proof dish.
6. Drizzle them with honey and pour in
the chicken stock.
7. Bake for 20 minutes, and then reduce
the oven temperature to 275F and
bake for 1 hour. The duck flesh
should fall off the bone at this point.
8. While the duck legs are in the oven,
prepare the pancake dough. (See
below)
9. When the duck legs are ready,
remove them from the oven and let

them cool for a short while.
10. Shred the duck meat with 2 forks,
sprinkle it with spring onion, and
serve it with hot pancakes, cucumber,
and hoisin sauce.
To make pancakes
1. Boil the water.
2. Place the flour in a bowl and make a
well in the center.
3. Add the hot water and mix. You may
gradually add more flour to get a
kneadable dough.
4. Knead the dough on a floured surface
for 5 minutes, then cover and let it
rest for 30 minutes.
5. Knead it again for 5 minutes, and roll

it into a 1 -inch cylinder.
6. Divide the cylinder into 16 pieces,
and roll each piece into a smooth
ball.
7. Spread some sesame oil on your
hands and flatten a ball of dough.
8. Roll it into a smooth disc, and brush
the top with sesame oil. Make
another disc of a similar size and
place on top of first disc. Roll them
out into a 6- to7-inch diameter
double disc. Repeat for the rest of the
dough balls.
9. Heat a skillet until water sprinkled
into it bounces about in a small balls.
Brush on a thin coat of sesame oil.
Cook the double pancakes for 30

seconds on each side, without any
browning. Remove them from the pan
and slap them on a hard surface to
separate the 2 discs. Peel away the 2
discs from each other, and place them
on a sheet of foil. Repeat this
procedure for the rest of the discs.
10. To steam the pancakes, form a packet
by sealing foil over the discs. Place
the foil packet in a steamer or double
boiler and steam it for 20-30 minutes.
Sesame Chicken
Serves: 4
Preparation Time: 10-15 minutes
Ingredients
6 skinless chicken fillets, halved
2 tablespoons sesame seeds
For basting
2 tablespoons lemon juice
cup ketchup
2 teaspoons brown sugar
Directions
1. Preheat a grill to medium-high heat,
and pat chicken dry with paper
towels.
2. Combine ingredients for basting.
3. Grill the chicken for 10-13 minutes,
turning the chicken over and brushing
or basting frequently with the
mixture.
4. The chicken is done when there is no
longer any trace of pink and the
juices run clear.
5. Remove the chicken from the grill
and sprinkle with it sesame seeds
before serving.
Kung Pao Chicken Recipe

Serves: 3-4
Ingredients
For marinade
2 teaspoons Chinese rice wine
For sauce
1 tablespoon Chinese black vinegar
1 tablespoon chicken stock
3 teaspoons sugar
2-3 teaspoons soy sauce
1/2 teaspoon sesame oil
Other ingredients
1 pound skinless boneless chicken
breasts, cut into 1/2 -inch cubes
1 tablespoon peanut or vegetable oil
8 dried red chilies, split length wise and
seeds removed
1 tablespoon fresh ginger, minced
3 scallions, white parts thinly sliced,
green parts set aside cut into 1-inch
strips
cup unsalted dry-roasted peanuts
Directions
1. Whisk the ingredients for the
2.
3.
4.
5.
6.
7.
marinade together, and marinade the

chicken for 20 minutes.
Whisk the sauce ingredients together,
and set aside.
Heat a wok over high heat until
almost smoking. Add the oil.
Turn off the heat and add the red
peppers and the Sichuan
peppercorns. Cook, while stirring,
for 1 minute. Make sure the chilies
do not get burned.
Turn the heat back on, and set it to
medium-high.
Add the marinated chicken, and stirfry until the chicken is half cooked.
Stir in the garlic and ginger, and cook
for about 2 more minutes.
8. Gradually add the sauce, one

tablespoon at a time. Allow the
chicken to absorb the flavors while
cooking.
9. When the chicken is done, add the
green onion and peanuts.
10. Serve hot.
General Tso's Chicken

Serves: 4
Preparation Time: 1 hour 15 minutes
Ingredients
4 pieces chicken fillet, cut into 1-inch
pieces
For the marinade and sauce
cup hoisin sauce
cup white vinegar
3 tablespoons sugar
1 cups water
For sauting
2 tablespoons grated fresh ginger
teaspoon red pepper flakes, crushed
For coating and deep frying

3 egg whites
1 cups cornstarch
cup all-purpose flour
4 cups vegetable oil
For garnish
2 green onions, chopped
Directions
marinade in a bowl. Separate cup
of the marinade and use it to marinate
the chicken for 30 minutes,
refrigerated. Set aside the remaining,
2.
3.
4.
5.
for sauce.
Heat a wok over high and heat the
oil. Reduce the heat to medium-high,
and add the garlic, ginger, and pepper
flakes. Saut until fragrant.
Stir in the remaining sauce mixture
(about 2 cups) and cook, stirring
constantly, until thickened. Remove it
from the heat and cover. Keep it
warm.
In a bowl, whisk the egg whites until
frothy. In a separate bowl, combine
the rest of the ingredients for the
coating, and mix until the consistency
is similar to coarse meal.
Drain the marinated chicken and pat
it dry with paper towels. Dip each
piece in the egg whites, and then coat

with the cornstarch mixture.
6. Fry the chicken at 350F until it is
golden brown (about 3 minutes).
Drain on paper towels.
7. Reheat the sauce to a simmer. Add
the chicken and stir to coat.
8. Serve.
Orange Chicken and

Vegetable Stir-Fry
Serves: 4-6
Ingredients
For sauce
cup orange juice
1 tablespoon oyster sauce
1 tablespoon orange zest
2 cloves garlic
1 teaspoon ginger, peeled and minced
1 teaspoons honey, or to taste
For stir-fry
1 pound chicken tenderloin, cut into bitesize pieces
Salt and pepper
1 cup chopped broccoli, sliced

1 cup carrots, sliced
1 cup snow peas, trimmed
cup celery, sliced
cup mushrooms, sliced
2-3 tablespoons peanut or vegetable oil
cup medium yellow onion, chopped
Rice, for serving
Directions
1. Place all the sauce ingredients in a
blender and blend for 10-15 seconds.
2. Transfer to a saucepan, and heat to a
simmer. Cook for 5 minutes.
3. Pat the chicken dry with paper
towels.
4. Mix together the salt, pepper, and
5.
6.
7.
8.
cornstarch, and coat the chicken with

the mixture.
In a saucepan or wok, boil enough
water to cover the vegetables. Drop
the broccoli, carrots, snow peas and
mushrooms in the boiling water, and
simmer for 3-5 minutes. Remove the
vegetables from the water and drain
on paper towels.
Heat a clean wok over medium high
heat. Add the peanut oil and fry the
onions with the chicken for 3-5
minutes.
Add the pre-boiled vegetables, and
stir-fry for 2 minutes.
Gradually add the sauce while
stirring constantly, allowing a few
seconds between additions. The

sauce should thicken and coat
chicken pieces.
9. Serve while hot over rice.
Favorite Cashew Chicken

Serves: 4
Ingredients
1 cup raw unsalted cashews, coarsely
chopped
1 tablespoon peanut (or other preferred
oil)
1 pounds boneless, skinless chicken,
cubed
5 cloves garlic, crushed and minced
small red bell pepper, cubed
5 scallions, diced, green parts reserved
for garnish
teaspoon salt (optional)
teaspoon pepper (optional)
Small pinch cayenne pepper, if desired
1 teaspoon honey
teaspoon sesame oil
3 tablespoons water
Cooked rice for serving
Directions
1. Preheat the oven to 350F.
2. Spread the cashews out on a baking
sheet, and toast them in the oven for
5-7 minutes. Allow them to cool
completely before use.
3. In a wok or large saut pan, heat 1
tablespoon of peanut oil to very hot.
Add the chicken, garlic, red bell
pepper, white scallions, salt, pepper,
and cayenne.
4. Cook, tossing gently, until the chicken

is browned to a nice golden color,
about 3-5 minutes. Do not cook the
chicken thoroughly at this point, as
that would result in an overcooked
final dish.
5. Depending on the size of the pan, you
may have to cook the chicken in two
batches in order to achieve an equal
golden color on all pieces.
6. In a bowl, whisk together the vinegar,
hoisin sauce, honey, soy sauce, and
sesame oil until well combined.
7. Add the sauce mixture to the pan, and
continue cooking until the flavors are
blended and the chicken is cooked to
the point where it is no longer pink
and the juices run clear.

8. Remove the skillet from the heat and
toss in the roasted cashews. Season
with salt and pepper, if desired.
9. Serve immediately with cooked rice,
and garnish with scallion greens if
desired.
Sweet and Sour Chicken

Serves: 4
Ingredients
1 pound boneless, skinless chicken,
cubed
1 red bell pepper, seeded and cubed
1 green bell pepper, seeded and cubed
1 cup fresh pineapple, chunked
1 cups vegetable oil for frying
Rice for serving
For sauce
1 cups water
cup sugar
cup rice wine vinegar
cup fresh pineapple juice
For slurry
cup cornstarch
cup water
For batter
2 cups flour
cup cornstarch
1 egg, beaten
Salt and pepper (to taste)
1 cups water
Directions
1. Begin by preparing the sauce. In a
medium saucepan combine 1 cups
water, sugar, vinegar, and fresh
2.
3.
4.
5.
pineapple juice.
In a separate small bowl, make the
slurry by combining the cornstarch
and water. Whisk until it is well
blended and free of any clumps.
Heat the sauce in a saucepan until it
boils, and then remove it from the
heat. Slowly add the cornstarch
mixture, stirring until it is well
incorporated and the mixture begins
to thicken slightly. Set the sauce
aside.
To make the batter: In a separate
bowl, combine the flour, cornstarch,
oil, egg, and salt and pepper to taste.
Whisk together until blended.
Gradually stir in up to 1 cups
water until a thick batter is formed. It

should be thick enough to cling to the
chicken in a medium-to-thick coat.
6. Add the cubed chicken to the batter
and toss until well coated.
7. Heat the frying oil over medium-high
heat in a wok or large saut pan. It
should reach 350F on an instant read
thermometer.
8. Once the oil is hot, add the chicken

pieces in batches, and cook for 10-15
minutes until it is crispy and golden
brown.
9. Remove the chicken from the oil and
let any excess drain off. Remove any
leftover oil from the pan.
10. Return the chicken to the pan and add
the sauce, bell peppers, and
pineapple chunks. Toss gently while
heating over low heat.
Chicken Curry
Serves: 4-6
Ingredients
cup water
1 tablespoon sugar
2 tablespoons peanut (or other
preferred) oil, divided
2 large yellow onions, cut into thick
slices
1 pound boneless, skinless chicken,
cubed
1 tablespoons curry powder
3 medium potatoes, cubed
1 cup fresh or frozen peas
teaspoon salt
1 tablespoon cornstarch, blended with
enough water to make a thin, smooth

paste
Rice for serving
Directions
1. In a small bowl, combine the soy
sauce, water, and sugar. Whisk until
the sugar is dissolved, and set it
aside.
2. Warm a wok over high heat. Add 1
tablespoon of oil to coat the surface.
Add the onions and garlic, tossing
gently until the onions just begin to
soften, about 1-2 minutes. Remove
the onions from the pan and set them
aside.
3. Add the remaining oil to the wok,
with the chicken and curry powder,

and toss gently while cooking for 4
minutes.
4. Add the soy sauce mixture to the
wok. Stir in the potatoes, peas, and
onion. Season with salt. Bring it to
boil for 1 minute, then reduce the heat
to medium, cover, and simmer for 15
minutes.
5. Remove the lid, and add the
cornstarch with water. Increase the
heat to medium-high. Stir, while
bringing it to a boil until the sauce
thickens.
Fish and Seafood Recipes
Shrimp with Lobster Sauce

Serves: 2
Ingredients
2 cups water
4 ounces ground pork
1 clove garlic, minced
10 shrimp, peeled and deveined
1 cups chicken or seafood stock
teaspoon sesame oil
teaspoon sugar
teaspoon salt
Ground white pepper, to taste
cup frozen peas
1 small carrot, diced
2 tablespoons water
1 egg, beaten slightly

1 green onion, chopped for garnish
Directions
1. Boil the water in a wok or pan. Add
the pork and boil for 1 minute,
breaking up any lumps. When the
pork is no longer pink, drain it in a
strainer and rinse it quickly.
2. Dry the wok and heat it over medium
heat. Add the oil and saut the garlic
until fragrant. Add the pork and
shrimp, and stir-fry for 20 seconds.
3. Add the wine and cook for 10
seconds more.
4. Stir in the chicken stock, sesame oil,
sugar, salt, white pepper, peas and
5.
6.
7.
8.
9.
10.
diced carrots.
Bring the mixture to a simmer.
In a bowl, stir cornstarch and water
together to make a slurry. Pour this
into the wok.
Allow it to cook and thicken enough
to coat a spoon. If it gets too thick, it
can be thinned with water.
Pour the slightly beaten egg over the
wok and allow it to simmer for 5
seconds.
Fold the egg over slightly with a
spatula.
Serve hot over rice. Sprinkle with
green onions.
Salt and Pepper Squid

Serves: 4
Ingredients
1 pounds squid, washed, cleaned, cut
in uniform bite-size pieces
teaspoon sesame oil
Cooking oil for deep-frying
cup all-purpose flour
cup semolina flour
cup plain cornmeal
1 teaspoon salt, or to taste
White pepper, to taste, preferably
freshly-cracked
1 tablespoon cooking or peanut oil or
stir-frying
2 teaspoons ginger, minced
5 cloves garlic, sliced
2 long hot green peppers, cut lengthwise
and thinly sliced

Directions
1. Drain and dry the cleaned, cut squid
with paper towels.
2. Combine the wine and sesame oil in
a bowl. Marinate the squid for about
5 minutes.
3. Heat the oil for deep frying to 325F
in a wok or pot. The oil should be
about 4 inches deep.
4. In a bowl, combine all-purpose flour,
semolina flour, cornmeal, salt, and
white pepper, and set aside.
5. When the oil is at the right
temperature, gently squeeze the liquid
from the squid and dredge it in the
flour mixture.
6. Use a spider strainer or long handled

sieve to lower the squid into oil, and
fry until golden brown, 2-3 minutes.
7. Drain the squid on a plate lined with
paper towels, and sprinkle with more
white pepper.
8. Heat a clean wok over high heat. Add
the tablespoon of oil and ginger.
Cook until fragrant.
9. Stir in the garlic, and cook until
lightly golden.
10. Add the peppers and stir-fry 30
seconds more.
11. Stir in the squid to heat through and to
absorb the flavors, about 1 minute.
12. Serve hot over rice.
Kung Pao Shrimp

Serves: 2
Ingredients
1 pound medium shrimp, peeled and
deveined
For marinade
teaspoon salt
For sauce
1 tablespoon sugar
2 tablespoons water
1 tablespoon Chinese black vinegar
teaspoon cornstarch
teaspoon sesame oil
Other ingredients
1 large green or red bell pepper, seeds
removed and thinly sliced
1 tablespoon ginger, peeled and minced
3 Thai chilies, broken in half and seeded
cup chopped unsalted, dry-roasted
peanuts
3 cups cooked rice
Directions
1. Stir the marinade ingredients
together, and marinate the shrimp for
10 minutes.
2. Whisk together the ingredients for the
3.
4.
5.
6.
7.
sauce. Set aside.

Heat a wok over high heat, and swirl
in the oil.
Add the bell pepper, garlic, ginger,
and chilies, and stir-fry for 1 minute.
Add the shrimp, and stir-fry for 2
minutes or until the shrimp have
turned orange.
Stir in the sauce, and cook until
thickened, about 30 seconds.
Sprinkle with peanuts and serve over
rice.
Fish with Spicy Bean Sauce

Serves: 4
Ingredients
1 large tilapia fillet
For slurry
1 tablespoon water
For sauce
1 tablespoon spicy bean sauce (douban)
1 teaspoon hoisin sauce
teaspoon sesame oil
teaspoon sugar
Ground white pepper
Other ingredients
1-2 tablespoons vegetable or peanut oil,

or as needed
cup finely chopped onion
cup ground pork
cup shiitake mushrooms, finely
chopped
cup carrot, finely chopped
cup finely chopped red pepper
cup water
For garnish
2 teaspoons cilantro, chopped
2 teaspoons green onion, chopped
Directions
1. Use a steamer, or steam the fish on a
heatproof plate on a rack over 1 inch
of water, covered, for 10 minutes.
The fish is done when a butter knife
can easily cut through it to the
bottom. Remove it from the heat and
place it on a serving dish.
slurry in a small bowl, and set aside.
3. Mix the ingredients for the sauce
together, and set aside.
oil with the onions and garlic, and
cook for a few seconds until fragrant.
5. Add the pork, mushrooms, carrot, and
bell pepper. Stir-fry for about 1
minute.
6. Stir in the sauce and water, and bring
it to a simmer.
7. Stir in the slurry and cook until the

sauce coats a spoon. Add water if
sauce becomes too thick.
8. Season with the sesame oil, remove
it from the heat, and pour it over the
steamed fish.
9. Sprinkle with cilantro and green
onion, and serve hot over rice.
Fish with Black Bean Sauce

Serves: 4
Ingredients
For the sauce
4 tablespoons black bean sauce
2 teaspoons garlic powder
1 teaspoon toasted sesame oil
2 tablespoons white sugar
Other ingredients
4 pounds fish fillets, towel dried and cut
into bite-sized pieces
5 tablespoons cooking or vegetable oil,
divided
1 medium onion, chopped
1 large green bell pepper, seeded and

chopped
1 large red bell pepper, seeded and
chopped
3 dried red chilies (optional)
Directions
1. Whisk the sauce ingredients together
in a bowl. Set aside.
2. Coat the fish with the cornstarch, and
set aside.
3. Heat a wok over high heat. Swirl in
the oil and add the onion, bell
peppers, garlic and chilies
(optional). Stir to combine.
4. Add cup of sauce mixture to the

wok, and continue cooking until the
vegetables are tender. Using a slotted
spoon, transfer the mixture to a plate,
and set aside.
5. Using the same wok, add 3
tablespoons oil. Add the fish, and
stir.
6. Pour in remaining the sauce mixture
and continue cooking until the fish
turns opaque.
7. Return the vegetables to the wok.
Continue cooking and stirring until
everything is heated through.
8. Serve with rice.
Shanghai Shrimp Stir-fry

Serves: 4
Ingredients
1 pound medium shrimp, shelled,
deveined, washed, and drained
1 cup oil, for frying
2 green onions, white portion only
3 slices ginger
cup chicken broth
1 teaspoon sugar
teaspoon Chinese black vinegar
Salt, to taste
Directions
1. Pat the shrimp dry with paper towels.
oil and fry the shrimp for about 10
seconds, or until opaque. Fry in
batches so as not to crowd the shrimp
in the wok. You may use a spider
strainer to lower and lift the shrimp,
as well as while draining the oil back
into the wok. Set them aside.
3. Heat the oil in the wok almost to the
smoking point. Lower the shrimp
once again into the oil and fry for 510 seconds. Frying too long will
cause shrimp to be dry. Remove them
from the wok and turn off the heat.

4. Carefully remove all oil in excess of
1 tablespoon, and reheat the oil over
low heat.
5. Saut the green onion whites and
ginger until fragrant.
6. Add the wine, broth, sugar, and

vinegar. Bring to a simmer and stir
for 30 seconds.
7. Return the shrimp to the wok and add
the sesame oil. Stir-fry for 5-10
seconds, just to coat the shrimp with
sauce.
8. Season with salt to taste, and serve.
Cashew Shrimp Stir-fry

Serves: 4
Ingredients
8 ounces medium shrimp, peeled and
deveined
For soaking
1 teaspoon sugar
cup water
For marinade
teaspoon sesame oil

Salt and white pepper
For blanching
Water, for boiling
4 stalks celery, cut into bite-sized pieces
diagonally
1 small bell pepper, diced
Ice water
For stir-fry
1 tablespoons vegetable or peanut oil
2 slices ginger, minced
1 green onion, chopped
teaspoon sugar
2 teaspoons oyster sauce
cup roasted cashews

Salt and pepper
Directions
1. Combine the ingredients for soaking,
and immerse the shrimp. Cover and
refrigerate for 2 hours.
2. Remove from refrigerator, drain and
rinse well with cold water. Drain,
and pat dry with paper towels.
together. Add the shrimp, and set
aside.
4. Boil just enough water to cover the
celery and bell pepper in a pot.
Blanch the vegetables by immersing
them in boiling water for just 30
seconds. Lift them out of the water
and quickly immerse them in ice
5.
6.
7.
8.
9.
water. Drain, and set aside.

Heat a wok over medium heat. Swirl
in the oil and add the ginger and
green onion. Stir-fry for 1 minute.
Turn the heat up to high and add the
shrimp.
When the shrimp turn pink, add the
blanched vegetables.
Mix in the sugar, oyster sauce, and
cashews, and cook just to heat
through.
Season with salt and pepper,
according to taste.
Spicy Scallops in Garlic

Sauce
Serves: 4-6
Ingredients
cup chicken broth
1 tablespoon fish sauce
2 teaspoons sherry
1 teaspoon sugar
Peanut (or other preferred) oil
2 green onions, sliced
1 pound scallops, rinsed and dried
cup fresh basil leaves
small red bell pepper, diced
1-2 small red hot peppers, sliced
1 tablespoon cornstarch dissolved in
paste
Rice to serve
Directions
1. In a small bowl, combine the chicken
broth with the fish sauce, sherry, and
sugar. Whisk well until the sugar is
completely dissolved. Set aside.
2. Heat a wok over high heat and add
enough oil to coat the pan. Add the
green onions and garlic to the pan,
tossing until fragrant, about 1 minute.
3. Add the prepared scallops, basil
leaves, red pepper, and red hot
pepper, tossing gently while cooking.
Cook for 2-3 minutes.
4. Reduce the heat to medium. Add the
reserved sauce, stirring to coat the
scallops. Let the sauce simmer for up
to 4-5 minutes. Take care with

keeping an eye on the scallops, as
they can easily overcook.
5. Push the scallops and vegetables to
the sides of the wok, leaving the
sauce and cooking juices at the
bottom of the pan. Add the cornstarch
mixture to the sauce, stirring to
incorporate.
6. Stir and cook until the sauce thickens,
about 1-2 minutes. Serve
immediately over rice.
Cantonese Style Lobster

Serves: 4-6
Ingredients
2 lobster tails (about 1 pound each)
Salt and pepper to taste
2 tablespoons black bean paste
Peanut (or other preferred) oil, for frying
1-inch piece of ginger, peeled and grated
2 green onions, cut into 1-inch pieces
pound ground pork
1 teaspoon salt
1 cup vegetable or fish stock

3 tablespoons sherry
1 egg, beaten
1 tablespoon cornstarch, dissolved in
paste
1 green onion for garnish, if desired
Rice for serving
Directions
1. To prepare the lobster, cut each tail
in half lengthwise. Leaving the shells
on, wash the tails under cold running
water, and pat dry with paper towels.
Leaving the lobster meat in the shell,
cut it into chunks no larger than 1-1
inches. Season with salt and pepper
to taste.
2. In a small bowl, mash the minced
garlic and add the black bean paste.
Mix them together and set aside.
3. Heat a wok over high heat. Add oil to

the pan, ensuring there is enough to
totally submerge the lobster pieces.
Once the oil is heated, carefully
lower the lobster tails into the oil.
Fry until the shells turn reddish. (It is
best to use the shell color as an
indicator of doneness in this recipe.
Take care not to overcook the
lobster.) Remove the fried lobster
from the pan and place the lobster
tails on a plate lined with paper
towels to absorb excess oil.
4. Allow any oil remaining in the pan to
cool and then discard all but just
enough to coat the pan.
5. Add the black bean and garlic

mixture to the wok, and cook while
stirring gently for no more than 1
minute. Push the bean paste mixture
up the side of the wok to slow further
cooking.
6. Add the ginger, green onions, pork,
and salt. Cook, stirring gently, until
the pork begins to brown.
7. Add the stock, along with the soy
sauce and sherry to the pan. Once the
liquid is warm, reincorporate the
bean paste mixture. Heat to near
boiling.
8. Add the fried lobster tails to the pan.
Stir, and cook for one minute. Cover
and allow the lobster to steam for 3
minutes.
9. Remove the lid and add the
cornstarch mixture. Season
additionally if desired. Slowly pour
in the beaten egg, and swirl it around
until it is cooked.
10. Remove it from the heat, and garnish
with green onion, if desired. Serve
immediately with rice.
Moo Shu Shrimp

Serves: 4-6
Ingredients
Mu Shu pancakes
2 cups flour
cup water, boiling
Shrimp filling
1 teaspoon chili garlic sauce
1 tablespoon hoisin sauce
1 tablespoon peanut (or other preferred)
oil
1 pound small shrimp, peeled and
deveined
2 cups shiitake mushrooms, sliced

3 green onions, sliced, with greens and
whites separated
1 medium carrot, shredded
1 small head napa cabbage, shredded
Directions
Mu Shu Pancakes
1. To make the Mu Shu pancakes,
gradually stir boiling water into the
flour in a bowl. Mix with a fork until
a soft dough begins to form. Turn the
dough out onto a floured surface and
knead until it becomes firm and
elastic. Cover, and let it rest for 20
minutes.
2. Form the dough into a log, a little
over a foot long. Cut it into 1-inch

pieces, and form each into a small
ball.
3. Flatten each ball with your hand and
brush with sesame oil. Use a rolling
pin to further flatten each pancake,
until each is about 6 inches wide.
4. In a medium nonstick skillet, cook the
pancakes over medium heat, one at a
time, until they become lightly golden
brown on the edges, about 1-2
minutes per side.
5. Cover them with foil and set them
aside.
Shrimp filling
6. In a small bowl, combine the
cornstarch with enough water to

make a thin, clump-free paste. Add
the chili garlic sauce, soy sauce, and
hoisin sauce to the bowl. Whisk until
the mixture is well blended. Set
aside.
7. Heat a wok over high heat. Add oil to
the pan to coat. Add the shrimp and
garlic to the pan, and toss gently.
Cook for 2-3 minutes until the shrimp
are pink and cooked through. Remove
them from the pan and place on a
cutting board. Chop each shrimp into
4-6 pieces each and reserve.
8. Add more oil to the wok if needed.
Once the oil is heated, add the
mushrooms, onions, and carrots.
Cook while tossing gently for 3-4

minutes. Add the cabbage to the
vegetable mixture and cook until just
wilted, about 2-3 minutes.
9. Put the shrimp pieces back into the
wok.
10. Add the prepared cornstarch mixture,
and stir gently to coat. Stir-fry for
about 1 minute to warm the shrimp
and sauce.
11. Serve immediately with Mu Shu
Pancakes.
Lake Tung Ting Shrimp

Serves: 4
Preparation Time: 20 minutes, plus 3060 minutes marinating time
Ingredients
cup sherry or dry white wine
cup water plus cooking water
1 pound large shrimp, peeled and
deveined (shells reserved)
oil
2 cups broccoli florets
1 medium carrot, sliced diagonally
1 celery stalk, sliced diagonally
1 cup green beans, washed and trimmed
1 cup snow peas, washed and trimmed
1 1-inch piece of ginger, peeled and
grated
1 bunch green onions, greens reserved
for garnish
cup fish stock
Rice for serving
Directions
1. In a medium bowl, combine the soy
sauce, sherry, cup water, and
cornstarch. Whisk until blended and
free of clumps. Add the shrimp to the
bowl, and toss to coat. Cover and
marinate for 30-60 minutes in the
refrigerator.
2. Place the shrimp shells in a small
saucepan, and add just enough water
to cover them. Simmer over low heat
while the shrimp is marinating in the

refrigerator. The liquid in the pan
will reduce, producing a flavorful
broth. Drain, discard the shells, and
set it aside.
3. Heat a wok over medium-high heat.
Add enough oil to coat the pan. Add
the broccoli, carrots, celery, green
beans, and snow peas. Cook, tossing
gently, until the vegetables are crisp
and bright in color, approximately 45 minutes. Stir the garlic, ginger, and
green onions into the vegetables, and
stir-fry one minute longer.
4. Remove the shrimp from the
refrigerator and add it to the wok.
Toss to incorporate and cook 1
minute. Add the remaining marinade,

fish sauce, and the shell stock. Mix
thoroughly, and bring it to a boil. Stir
until the sauce thickens. The shrimp
should be cooked through and have
changed color.
5. Remove it from the heat and serve
immediately over rice. Garnish with
green onions, if desired.
Vegetarian Recipes
Mixed Vegetables
Serves: 2
Ingredients
For thickener (slurry)
1 tablespoon water
For stir-fry
1 small red pepper, sliced
1 small carrot, sliced
4 mushrooms, sliced
cup bamboo shoots
cup water chestnuts
1 cup broccoli florets
cup vegetable stock
Salt, to taste

Directions
thickener and stir. Set aside.
2. Heat the oil in a wok over high heat.
Add the garlic, and stir-fry until
fragrant.
3. Add the red bell pepper, carrots,
mushrooms, bamboo shoots, and
water chestnuts. Stir-fry for 1 minute.
4. Add the bean sprouts and stir-fry for
2 minutes.
5. Pour in the vegetable stock, and bring
it to a boil.
6. Give the thickener a quick stir before
pouring it into the wok. Stir until it
thickens.
7. Add the salt, soy sauce, and adjust
according to your taste.
8. Serve while hot.
Egg Foo Yung

Serves: 4
Ingredients
3 tablespoons peanut oil, or as needed
Rice for serving
For omelet
6 eggs, beaten
1 cup bean sprouts
cup green onions, minced
cup Chinese cabbage, shredded
4 water chestnuts, minced
cup ground vegetarian meat substitute
or tofu, chopped
For thickener
2 tablespoons water
For Sauce
1 cup vegetable broth
2 teaspoons sugar
2 teaspoons vinegar
Rice for serving
Directions
1. In a bowl, combine the ingredients
for the omelet. Mix well.
2. Heat a wok over moderate heat.
Swirl in the oil.
3. Scoop out about cup of the egg
mixture, and spread it in a circular
4.
5.
6.
7.
8.
9.
motion into the wok.

When bottom is browned, flip it over
to brown other side. Transfer it to a
plate.
Stir the egg mixture, and scoop to
make another omelet. Repeat until the
omelet mixture is used up.
Combine the cornstarch and water to
make thickener.
Mix the ingredients for the sauce in a
saucepan. Bring it to a boil and
simmer.
Stir in the thickener, and simmer until
it is thick enough to coat a spoon.
Serve with omelet (egg foo young).
The sauce may be poured over the
omelet, or served in a separate bowl.
Place omelet over rice for serving.
Dry-Sauted Green Beans

Serves: 4
Ingredients
2 tablespoons peanut oil for stir-frying,
or as needed
1 pound Chinese long beans, trimmed
and cut into 3-inch pieces
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 green onions, white parts only, finely
chopped
teaspoon chili paste
1 tablespoon dark soy sauce
teaspoon sugar
Salt and pepper, to taste
Sesame seeds for garnish
Directions
1. Heat a wok over medium heat. Swirl
in 1 tablespoon of oil.
2. Add the beans and stir-fry until they
shrivel and become slightly browned,
about 7 minutes, then remove them to
drain on paper towels. Set aside.
3. Adjust the heat to high, and add
another tablespoon of oil.
4. Saut the garlic, ginger, and green
onions until fragrant.
5. Add the chili paste and stir to release
the aroma.
6. Return the beans to the wok, and stir
in the soy sauce, sugar, salt, and
pepper.
7. Stir and adjust seasonings according

to taste.
8. Sprinkle with sesame seeds and
serve immediately.
Salt and Pepper Tofu

Serves: 2-4
Ingredients
For tofu
1 14-ounce block extra firm tofu,
drained
Salt and pepper
Vegetable or peanut oil for frying
For stir-fry
1 tablespoon vegetable or peanut oil
1 cup leeks, white parts only, chopped
cup celery, chopped
cup green pepper, chopped
teaspoon brown sugar
For garnish
Green onions, chopped
Chili sauce
Directions
1. Combine the cornstarch, salt and
pepper in a medium bowl.
2. Pat the tofu dry with paper towels,
and cut it into cubes.
3. Toss the tofu cubes in the cornstarch
mixture, making sure to coat each
cube thoroughly.
4. Heat a wok over high heat. Add oil
up to -inch deep, and allow it to
heat up.
5. Fry the cubes in batches; do not
6.
7.
8.
9.
10.
crowd the wok, or the tofu will not

be crispy. Flip to ensure all sides are
golden brown.
Drain the tofu on paper towels.
Heat a clean wok over medium-high
heat. Swirl in 1 tablespoon of oil,
and stir-fry the leeks, celery, and
green pepper for 2 minutes.
Add the ginger and garlic, and stirfry 2 minutes longer.
Stir in the soy sauce and brown
sugar, and cook for about 30 seconds
more, then add the tofu cubes and
toss well.
Garnish with green onions and serve
with chili sauce on the side.
Mapo Tofu
Serves: 3-4
Ingredients
For thickener
cup chicken or vegetable broth
1 teaspoon sugar
For stir-fry
2 teaspoons ginger, minced
4 green onions, white part only, minced
1 tablespoon fermented black beans,
roughly chopped
teaspoon Sichuan peppercorns, black
seeds removed, ground
6 ounces vegetarian ground meat

substitute*
2 teaspoons chili bean paste
1 14-ounce block silken tofu, drained
and cut into -inch cubes
For garnish
Green onions, green part only, minced
Directions
1. In a bowl, mix together the
ingredients for the thickener. Set
aside.
2. Heat the sesame oil in a wok over
high heat. Stir-fry the garlic, ginger,
and green onions until fragrant.
3. Add the black beans and Sichuan
4.
5.
6.
7.
8.
9.
pepper. Stir for a few seconds.

Add the ground pork and break up
any lumps while stirring. Cook until
the pork is browned.
Stir in chili bean paste, mixing well.
Add the tofu pieces and toss, being
careful not to mash them.
Stir the thickener, and pour it into the
wok.
Stir the contents of the wok, and
bring the sauce to a boil. When the
sauce is thickened, remove the wok
from the heat.
Garnish with green onion and serve
with rice.
* For non-vegetarian, you can use
ground pork.
Chinese Eggplant in Garlic

Sauce
Serves: 4
Ingredients
5 Asian eggplants, cut into 1-inch
wedges
1 1-inch piece fresh ginger, peeled and
grated
3 cloves garlic, minced and crushed
1 fresh red chili, sliced
2 green onions, sliced with white and
green parts separated
1 tablespoons brown sugar
cup vegetable broth
Toasted sesame seeds for garnish

(optional)
Thai holy basil for garnish (optional)
Rice for serving
Directions
1. Heat a wok over high heat, and add
peanut oil to coat the pan evenly.
2. To the hot wok, add a single layer of
eggplant. Cook, stirring gently, for 23 minutes. Depending on the size of
your wok, the eggplant may need to
be prepared in batches.
3. Once the eggplant is cooked through,
remove it from the wok, and set it
aside.
4. Add a small amount of peanut oil
back into the wok. Add the ginger,

garlic, chili and the white parts of the
green onions. Cook, tossing gently,
until the ingredients start to let off a
strong aroma, approximately 2
minutes.
5. In a small bowl, combine the soy
sauce, brown sugar, sesame oil,
vinegar and cornstarch. Whisk until
well mixed and free of any clumps
from the cornstarch.
6. Add the broth and soy sauce mixture
to the pan, cooking until the sauce has
thickened slightly, approximately two
minutes.
7. Add the eggplant back into the pan
and toss to coat.
8. Serve immediately with rice, and

garnish with sesame seeds and basil
if desired.
Hunan Bean Curd

Serves: 4
Ingredients

oil
1 14-ounce blocks extra firm tofu,
cubed
2 cups broccoli florets
1 teaspoon chili bean paste
2 teaspoons crushed red pepper
1 cup shiitake or any Asian mushrooms,
cut into large pieces
1 cup vegetable stock
teaspoon soy sauce
2 teaspoons sherry
teaspoon cornstarch, mixed with
enough water to form a thin paste
teaspoon salt
Green onions for garnish (optional)

Rice for serving
Directions
1. Heat a wok over high heat, and add
enough oil to lightly coat the pan.
2. Toss the tofu into the hot pan, and stir
continuously until it begins to brown.
Remove the tofu from the pan and set
it aside.
3. Add the broccoli, bean paste, and
crushed red pepper to the wok. Cook
while stirring gently for about 2
minutes.
4. Add the mushrooms and garlic,
cooking for one minute before adding
the vegetable stock.
5. Return the tofu to the pan. Add the

soy sauce, sherry, and sesame oil.
Cook for 1 minute.
6. Add the cornstarch mixture to the pan
and cook for 3 minutes, or until the
sauce begins to thicken. Season with
salt if desired. Serve immediately
with rice, and garnish with green
onions if desired.
Green Jade Vegetables

Serves: 4-6
Ingredients
2 cups mini bok choy, rinsed and
trimmed
3 cups broccoli, chopped, including
stems
1 teaspoon sugar
cup water
4 tablespoons low-sodium soy sauce
tablespoon sesame oil
2 tablespoons peanut (or other
preferred) oil
1 onion, diced
1 1-inch piece of fresh ginger, peeled
and grated
2 cups snow peas, rinsed and trimmed

teaspoon salt
Rice for serving
Directions
1. In a large saucepan filled with
boiling water, blanch the bok choy
and broccoli for 2 minutes. Drain,
and rinse under cold water to stop the
cooking process. Set aside.
2. In a small bowl, combine the sugar,
water, soy sauce, sesame oil, and
cornstarch. Set aside.
3. Heat a wok and add 1 or 2
tablespoons of peanut oil over
medium-high heat. Add the onion,
garlic, and ginger. Cook for one
minute.
4. Add the broccoli, bok choy, and
snow peas. Cook for 3-4 minutes,
tossing gently, until the vegetables

begin to soften just slightly and
become brighter in color.
5. Add the rice wine vinegar and cover
to let the vegetables steam and take
on the wine fragrance. Cook for 1
minute.
6. Stir the soy sauce mixture, add it to
the pan, and cook only until the sauce
begins to thicken. Season with salt if
desired, and serve immediately with
rice.
Dessert Recipes
Fortune Cookies
Serves: 36
Ingredients
3 egg whites
cup white sugar
cup butter, melted and cooled
teaspoon vanilla extract
teaspoon almond extract
1 cup all-purpose flour
2 tablespoons water
Directions
1. Prepare fortunes on strips of paper.
2. Preheat the oven to 375F.
3. Line cookie sheets with parchment
paper, or spray with non-stick spray.
4. Using an electric mixer, whip the egg
whites and sugar at high speed until
frothy, about 2 minutes.
5. Reduce the mixer speed to low, and
mix in the melted butter, vanilla,
almond extract, flour, and water.
6. Spoon the batter onto the cookie
sheets in 3-inch circles. Repeat until
the batter is used up. Be sure to leave
enough space between circles.
7. Bake until the edges begin to turn
golden brown, 5-7 minutes. Do not

overbake, or they will be too stiff to
fold. If you under-bake them, their
texture will be too spongy.
8. Quickly take a circle, put the fortune
strip on the center, and fold the
cookie in half over the fortune.
9. Fold the ends together to make a
horseshoe shape.
10. Allow to cool and set. You may put
them in muffin pans to prevent them
from springing open.
Mango Pudding
Serves: 8
Preparation Time: 3 hours setting time
Ingredients
2 tablespoons/envelopes unflavored
gelatin
cup sugar
1 cup hot water
3 cups fresh mangoes, pureed
1 cup evaporated milk
8 ice cubes
Whipped cream and fresh mango slices
or cubes for garnish
Directions
1. Dissolve the gelatin and sugar in hot
water. Make sure there are no lumps
or undissolved gelatin.
2. Combine the mango puree,
evaporated milk, and ice cubes in a
large bowl.
3. Pour the mango mixture into the
gelatin mixture while stirring.
Continue stirring until the ice cubes
are melted.
4. Pour into molds and chill to set
(about 3 hours).
5. When set, loosen the edges with a
butter knife and invert the mold over
a serving dish. You can also briefly
dip the mold into hot water to loosen.

6. Garnish with whipped cream and
mango slices.
Almond Cookies
Makes: 60 cookies
hours chilling time
Ingredients
2 cups all-purpose flour, sifted

teaspoon salt
pound butter
1 cup white sugar
1 large egg, lightly beaten
2 teaspoons almond extract
teaspoon vanilla extract
60 blanched almonds for
(optional)
garnish
Directions
1. In a large bowl, mix together the
flour, baking soda, and salt.
2. In another bowl, cream the butter
with an electric mixer until creamy.
Add the sugar and mix well. Add the
egg and extracts, mixing until
blended.
3. Add the dry ingredients to the

creamed butter and sugar in 4 even
increments, thoroughly mixing after
each one. The dough will be coarse
and crumbly after mixing. Form two
tight balls with the dough and wrap
with plastic wrap. Refrigerate for at
least 30 minutes. The dough can also
be frozen for later use.
4. Preheat oven to 350F.
5. When ready to bake the cookies,
remove the dough from the
refrigerator. Form small 1-inch ball
with your hands and place them on a
parchment-lined cookie sheet,
leaving about an inch between
cookies. Push a blanched almond into

the center of each cookie and flatten
the edges.
6. Bake in batches for 12-15 minutes, or
until the cookies are lightly golden
brown on the edges, and fragrant.
7. Allow to cool before serving.
Chinese Doughnuts
Makes: 12
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
teaspoon salt
cup butter, cubed
cup milk
Oil for frying
Granulated sugar for dusting
Directions
1. In a medium-sized bowl, combine the
flour, baking powder, and salt.
2. Using your hands, add butter to the
flour mixture and incorporate until
the mixture is crumbly but with no
large clumps.
3. Add the milk and mix until a firm
dough forms.
4. Turn the dough out onto a lightly
floured working surface and knead
just enough to form an elastic ball.
Do not over-knead the dough in this
stage.
5. In a wok or pan large enough for
frying, heat 2 inches of oil over
6.
7.
8.
9.
medium-high heat.
Shape the dough pieces into golf
ball-sized balls. Flatten slightly, not
applying too much pressure.
Fry the doughnuts in small batches,
not overcrowding the pan. Slowly
lower them into the oil and fry until
golden brown, about 4 minutes,
turning once.
Remove the doughnuts from the oil
and dust with sugar.
Allow them to cool slightly before
eating.
Conclusion
Chinese takeout is an important part of
American history and culture. Cooking
the dishes in this book is a participation
in Americas cultural heritage. Although
you wont enjoy the convenience of
simply having it delivered to your
doorstep, making your own Chinese
takeout-inspired dishes will be a unique
experience as well as an opportunity to
prepare healthy food for yourself and
your family.
Enjoy the adventure!
Image Credits
Moo Shu Shrimp
Image from pixgood.com
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Chinese Takeout Cookbook: Favorite Chinese
Takeout Recipes to Make at Home. I really
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Appendix Cooking
Conversion Charts
1. Measuring Equivalent Chart
Type
Weight
Imperial
Imperial
1 dry ounce
1 pound
16 dry
ounces
Volume 1 teaspoon
1 dessert
2 teaspoons
spoon
1
3 teaspoons
tablespoon
1
4 teaspoons
Australian
Metric
28g
0.45
kg
5 ml
10 ml
15 ml
20 ml
tablespoon
1 fluid
ounce
1 cup
1 cup
Length
1 pint
1 quart
1 gallon
1 inch
2
tablespoons
16
tablespoons
8 fluid
ounces
2 cups
2 pints
4 quarts
30 ml
240 ml
240 ml
470 ml
0.95 l
3.8 l
2.54
cm
* Numbers are rounded to the closest

equivalent
2. Oven Temperature Equivalent

Chart
T(F)
220
225
250
275
300
325
350
375
400
425
450
475
500
T(C)
100
110
120
140
150
160
180
190
200
220
230
250
260
* T(C) = [T(F)-32] * 5/9

** T(F) = T(C) * 9/5 + 32
*** Numbers are rounded to the closest
equivalent

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Chinese Takeout

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not hold any responsibility for errors,

the instructions provided in this book.

Pork with Snow Peas

Cantonese Style Lobster

JUST FOR MY READERS!

To thank you for downloading

Cookbook Publisher. They will

Grab your FREE copies at

the end of the book!

A Little Bit of History

Americanness. Chinese restaurants

side dishes. Many western ingredients

fishiness as well as for their

Substitutes are dry sherry and sake. If

possible, this method requires several

soups are also cooked using this method.

Tools for Chinese Takeout

texture and flavor.

Classic Egg Rolls

1 package egg roll wrappers

6. Season with salt and pepper as

cornstarch to seal the roll.

13. Prepare the peanut oil by heating it in

Pork Spring Rolls

2 teaspoons rice wine

2 teaspoons sesame oil

For the filling

cook until the pork is browned and

To make the rolls

10. Place a wrapper on a clean surface.

16. Heat the cooking or peanut oil in a

Vegetable Spring Rolls

Oil for frying

what almost looks like an envelope

14. Fill a heavy pot halfway up with oil

For the dipping sauce

2. Line a baking sheet or tray with

Makes about 40-50 wontons.

For dipping sauce

filling into the center.

ready. To fry, deep fry until golden

Dumplings with Peanut

1-2 tablespoons of water)

medium and add the green onions,

better flavor) or boiling them.

If you are using a bamboo steamer,

crushed peanuts and green onions if

Note: this sauce can be very spicy depending

Garlic Spare Ribs

Kon Tiki Bobo Meatballs

Salt and pepper

5. Dip each meatball in the egg mixture

Egg Drop Soup

and remove it from the heat.