Healthy Wok Chinese Cookbook for Beginners: Simple Chinese Wok Recipes for Stir-frying, Dim Sum, Steaming, and Other Restaurant Food Favorites (asian, ... rice, Pork beef lamb)

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Healthy Wok Chinese Cookbook for Beginners: Simple Chinese Wok Recipes for Stir-frying, Dim Sum, Steaming, and Other Restaurant Food Favorites (asian, ... rice, Pork beef lamb)

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  • Healthy Wok Chinese Cookbook for Beginners

Table of contents :
Introduction
Healthy Chinese Recipes
Chapter 1: Appetizers and Dim Sum Favorites
Chinese Pearl Meatballs
Sticky Rice Pork Balls
Szechuan Edamame
Fried Shrimp Balls
Koya Dofu
Chinese Seaweed Salad
Coconut Shrimp
Wok Fried Peanuts
Vegan Cashew Sauce
Coconut Peanut Mochi
Sesame Balls
Chapter 2: Dumplings and Egg Rolls
Vegetable Dumplings
Shrimp Dumplings
Buffalo Chicken Pot Stickers
Chicken Mushrooms Dumplings
Japanese Gyoza Dumplings
Chicken Zucchini Dumplings
Fried Spring Rolls
Egg Rolls
Shanghai-Style Spring Rolls
Chicken Phyllo Rolls
Cream Cheese Wontons
San Xian Wontons
Chapter 3: Soup
Hot and Sour Soup
Zha Cai Noodle Soup
Chongqing Noodle Soup
Chicken Noodle Wonton Soup
Tomato Egg Drop Soup
Chinese Winter Melon Soup
20-Minute Congee
Cantonese Pork Soup
Chinese Rice Cake Soup
Laksa Noodle Soup
Cantonese Chicken Feet Soup
Matzo Ball Soup
Shepherd’s Purse Tofu Soup
Seaweed Egg Drop Soup
Chapter 4: Vegetables, Tofu, and Eggs
Salt and Black Pepper Tofu
Tofu Avocado Salad
Gingered Tofu
Steamed Seitan with Mushrooms
Vegan General Tso’s “Chicken”
Spicy Oyster Mushroom
Chinese Cucumber Salad
Marinated Roasted Beets
Chinese Tomato Egg Stir-Fry
Kung Pao Tofu
Braised Tofu
Tofu with Black Bean Sauce
Chinese Tofu Salad
Chinese Chives Eggs Stir-Fry
Chapter 5: Pork, Beef, and Lamb
Watercress-Steamed Meatballs
Beef Chow Fun
Fuqi Feipian
Steak Stir-Fry
Beef Lo Mein
Roasted Tomato Meat Sauce
Pho (Vietnamese Noodle Soup)
Chinese Fried Ribs
Cantonese Pork Knuckles
Beijing Lamb Skewers
Xinjiang Cumin Lamb
Xinjiang Lamb Rice
Xi’an Cumin Lamb Burgers
Chinese Braised Lamb Casserole
Chapter 6: Noodles and Rice
Yaki Udon
Asian Garlic Noodles
Spicy Cold Skin Noodles (Liangpi)
Peanut Butter Noodles
Singapore Noodles
Chicken Mei Fun
Pork Belly Mushroom Rice
Chinese Sausage Fried Rice
Pineapple Fried Rice
Pork Fried Rice
Fried Brown Rice
Chapter 7: Chicken and Duck
Braised Duck with Taro
Chicken Egg Foo Young
Chicken and Broccoli with Brown Sauce
Cashew Chicken
Peking Duck
Ginger Chicken
Baked White Pepper Chicken Wings
Cantonese Poached Chicken
Chinese Braised Duck Legs
Chicken Chop Suey
Chapter 8: Fish and Seafood
Sesame Panko Crab Cakes
Chinese Sweet and Sour Fish
Crispy Fried Flounder
Shanghai Smoked Fish
Ketchup Shrimp Stir-Fry
Steamed Mussels
Hunan-Style Fish
Chinese Shrimp Cakes
Typhoon Shelter Shrimp
Shrimp and Broccoli with Brown Sauce
Conclusion

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Healthy Wok Chinese Cookbook for Beginners Simple Chinese Wok Recipes for Stirfrying, Dim Sum, Steaming, and Other Restaurant Food Favorites By Lim Chou

Table of Contents Introduction Healthy Chinese Recipes Chapter 1: Appetizers and Dim Sum Favorites Chinese Pearl Meatballs Sticky Rice Pork Balls Szechuan Edamame Fried Shrimp Balls Koya Dofu Chinese Seaweed Salad Coconut Shrimp Wok Fried Peanuts Vegan Cashew Sauce Coconut Peanut Mochi Sesame Balls Chapter 2: Dumplings and Egg Rolls Vegetable Dumplings Shrimp Dumplings Buffalo Chicken Pot Stickers Chicken Mushrooms Dumplings Japanese Gyoza Dumplings Chicken Zucchini Dumplings Fried Spring Rolls Egg Rolls Shanghai-Style Spring Rolls Chicken Phyllo Rolls Cream Cheese Wontons

San Xian Wontons Chapter 3: Soup Hot and Sour Soup Zha Cai Noodle Soup Chongqing Noodle Soup Chicken Noodle Wonton Soup Tomato Egg Drop Soup Chinese Winter Melon Soup 20-Minute Congee Cantonese Pork Soup Chinese Rice Cake Soup Laksa Noodle Soup Cantonese Chicken Feet Soup Matzo Ball Soup Shepherd’s Purse Tofu Soup Seaweed Egg Drop Soup Chapter 4: Vegetables, Tofu, and Eggs Salt and Black Pepper Tofu Tofu Avocado Salad Gingered Tofu Steamed Seitan with Mushrooms Vegan General Tso’s “Chicken” Spicy Oyster Mushroom Chinese Cucumber Salad Marinated Roasted Beets Chinese Tomato Egg Stir-Fry Kung Pao Tofu Braised Tofu Tofu with Black Bean Sauce

Chinese Tofu Salad Chinese Chives Eggs Stir-Fry Chapter 5: Pork, Beef, and Lamb Watercress-Steamed Meatballs Beef Chow Fun Fuqi Feipian Steak Stir-Fry Beef Lo Mein Roasted Tomato Meat Sauce Pho (Vietnamese Noodle Soup) Chinese Fried Ribs Cantonese Pork Knuckles Beijing Lamb Skewers Xinjiang Cumin Lamb Xinjiang Lamb Rice Xi’an Cumin Lamb Burgers Chinese Braised Lamb Casserole Chapter 6: Noodles and Rice Yaki Udon Asian Garlic Noodles Spicy Cold Skin Noodles (Liangpi) Peanut Butter Noodles Singapore Noodles Chicken Mei Fun Pork Belly Mushroom Rice Chinese Sausage Fried Rice Pineapple Fried Rice Pork Fried Rice Fried Brown Rice

Chapter 7: Chicken and Duck Braised Duck with Taro Chicken Egg Foo Young Chicken and Broccoli with Brown Sauce Cashew Chicken Peking Duck Ginger Chicken Baked White Pepper Chicken Wings Cantonese Poached Chicken Chinese Braised Duck Legs Chicken Chop Suey Chapter 8: Fish and Seafood Sesame Panko Crab Cakes Chinese Sweet and Sour Fish Crispy Fried Flounder Shanghai Smoked Fish Ketchup Shrimp Stir-Fry Steamed Mussels Hunan-Style Fish Chinese Shrimp Cakes Typhoon Shelter Shrimp Shrimp and Broccoli with Brown Sauce Conclusion

Introduction Are you craving some authentic Chinese flavors? Do you want to enjoy all the healthy Chinese recipes at home? Then here comes a cookbook that brings you about a hundred different Chinese recipes in one place. Healthy Wok Chinese Cookbook for Beginners is designed for anyone who loves to eat Chinese food but is not familiar with all the Chinese cooking techniques. In this cookbook, you will discover some simple and easy ways to cook traditional Chinese meals using authentic Chinese sauces and spices. The recipes are categorized according to the variety of meals offered by this cuisine, so you will get to find a range of dumpling recipes along with recipes for rice, noodles, soups, pork, beef, lamb, poultry, seafood, tofu, and appetizers. Popular Chinese Cooking Techniques Learning about basic Chinese cooking techniques is essential for cooking quality Chinese food at home. These cooking methods and techniques are employed in some of the most popular Chinese recipes, whether modern or traditional.

1. WOK COOKING Chinese wok cooking is widely used today, but there are so many wok choices out there that may get confusing if you don’t have a specific recipe in mind. If you are planning to buy a wok, consider the type of food and the number of servings you will cook, then select a wok with the best quality. For wok cooking, you will have to first preheat the wok and make sure to dry it completely before adding oil. Then you can add oil into your wok in a circular motion to cover the entire base of the wok, and when you do so, make sure that the wok is only hot, not smoking. Non-stick woks can get ruined when they are heated too much. When you are frying rice like vegetable fried rice in the wok, make sure that you are using a spatula to constantly scrape the bottom of the wok and keep it clean to prevent the bits from burning. When you see the rice sticking to the base, continue scraping the rice, and it will stop sticking to the base. When you cook in a Cantonese wok, you can also find the sauce sticking to the wok’s sides, so it is important to deglaze the side using the liquid in the

food and keep tossing the food to keep the food from sticking.

2. STIR-FRY Chinese stir-frying is carried out on high heat, so if there is a conventional stove at home, then stir fry only when your wok or pan is preheated. Once the cooking pan or pot is preheated, then add the oil and other ingredients. When you add the ingredients to the pan, make sure that they are at room temperature or not cold. Cold ingredients in a Cantonese wok will make food soggy after cooking. It is best to stir-fry in smaller batches. Cold food in large amounts will reduce the heat of the wok, which reduces the chances of getting a good flavor. It is best to precook the meats in a Cantonese wok and then add them to the stirfry. This keeps the meat tender. When you are stir-frying, make sure to drain excess water out of the vegetables.

3. OIL VELVETING FOR STIR-FRY This cooking technique involves searing of the poultry or meat before the actual stir-frying in hot oil for a short time, until it gets lightly brown. You will also find many recipes in this book with the same method employed for beef, pork, and poultry. The meat is then taken out, and later it is added to the actual dish. For best taste, the meat is marinated prior to the velveting. To do so, you first pour oil into a wok in a circular motion and preheat it over medium-high heat. The meat is then added to the center of the wok, where there is more oil. Then you sear this meat for ten seconds while stirring with a spatula or toss the wok. Immediately transfer this meat to a plate and later add to the rest of the dish for more cooking.

Setting Up a Pantry for Chinese Cuisine Chinese cuisine is incomplete without the use of its special sauces and spices. Besides having a stock of meats, seafood, poultry, and vegetables, you will have to stock your kitchen cabinets with the following sauces and spices to keep yourselves ready to cook quality Chinese food at home. Sauces ➢ Light soy sauce ➢ Dark soy Sauce ➢ Mushroom-flavored dark soy sauce ➢ Sesame oil ➢ Red chili oil ➢ Sichuan peppercorn oil

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Rice wine Shaoxing wine Mirin Oyster sauce Fish sauce Rice vinegar Zhejiang vinegar Sweet bean sauce Hoisin sauce Chee Hou sauce Bean paste Broad bean paste Sesame paste Thai curry paste Fermented black beans Duo Jiao sauce Fermented red bean curd

Spices ➢ Dried chili pepper ➢ White pepper powder ➢ Five-spice powder ➢ Sichuan peppercorn ➢ Star anise Aromatics ➢ Green onion ➢ Garlic ➢ Ginger It is best to keep all the black sauce apart or make a labeling system of your own to avoid last-minute mistakes. Trust me, when you are busy cooking, it is easy to confuse a dark soy sauce with oyster sauce or a sweet chili sauce with chili sauce. I would recommend keeping the required sauce ready on your countertop before you start your wok cooking. Use the same technique to use the different similar-looking spices.

Healthy Chinese Recipes Chapter 1: Appetizers and Dim Sum Favorites Chinese Pearl Meatballs

Ingredients ➢ ➢ ➢ ➢ ➢

6 dried bamboo leaves ¾ cup glutinous rice, rinsed 1 pound ground pork ⅓ cup water chestnuts, minced 2 teaspoons ginger, minced

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

3 tablespoons scallions, minced 3 tablespoons cold water 2 tablespoons Shaoxing wine 2 teaspoons cornstarch ¼ teaspoon ground white pepper ½ tablespoon sesame oil 1 teaspoon of sea salt ½ teaspoon sugar

How to prepare 1. Soak the bamboo leaves in water overnight and cover them with a heavy plate. 2. Add pork, ginger, chestnuts, water, scallions, cornstarch, wine, sesame oil, sugar, salt, and white pepper to a bowl. 3. Cover the marinate the pork for 30 minutes. 4. Sauté pork in a Mandarin wok for 2 minutes and transfer to a bowl. 5. Soak rice in water for 2 hours, then rinse. 6. Divide the rice into a golf ball-sized ball and spread each into a round. 7. Add a tablespoon of meat filling to the center of the rice and roll them around the meat. 8. Remove the same with the remaining rice and meat filling to make more pearls. 9. Fill a cooking pot with boiling water and set it over medium heat. 10. Place a steamer basket over the water and spread bamboo leaves, then top them with the pearl balls. 11. Cover and steam for 20 minutes. 12. Serve warm. Preparation time: 10 minutes Cooking time: 22 minutes Total time: 32 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 223 Total Fat 4 g Saturated Fat 1.1 g Cholesterol 55 mg Sodium 358 mg Total Carbs 21.2 g Fiber 0.5 g Sugars 0.5 g Protein 21.6 g

Sticky Rice Pork Balls

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

½ cup sticky rice 1 egg 1 (1 inch) piece ginger root, minced 2 teaspoons soy sauce Salt, to taste 4 ounces ground pork 2 tablespoons cornstarch 1 tablespoon pork stock

➢ ➢

¼ cup of water 1 teaspoon dried goji berries

How to prepare

1. Soak the rice in water for 2 hours in a bowl. 2. Mix pork stock, pork, water, salt, soy sauce, ginger, cornstarch, and 3. 4. 5. 6. 7. 8. 9.

goji berries in a bowl. Divide the mixture into meatballs. Fill a cooking pot with water and set a steamer basket inside. Boil the water and spread the balls in the basket. Cover and steam these balls for 30 minutes. Coat these steamed balls with rice. Sear the steamed balls in a Mandarin wok greased with oil for 5 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 35 minutes Total time: 45 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 120 Total Fat 2.6 g Saturated Fat 0.7 g Cholesterol 62 mg Sodium 255 mg Total Carbs 14 g Fiber 1 g Sugars 3.9 g Protein 9.7 g

Szechuan Edamame

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

1 (16 ounces) package frozen edamame 2 teaspoons sesame seeds 3 tablespoons white sugar 2 tablespoons soy sauce 2 teaspoons olive oil 1 teaspoon red pepper flakes

How to prepare 1. Fill a cooking pot with boiling water and soak the edamame in the 2. 3. 4. 5.

water for 6 minutes. Transfer the edamame to a salad bowl. Sauté edamame with olive oil in a Mandarin wok for 5 minutes. Stir in sugar, sesame seeds, soy sauce, and red pepper flakes. Mix well and serve.

Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 249 Total Fat 10.4 g Saturated Fat 1.3 g Cholesterol 0 mg Sodium 459 mg Total Carbs 25.3 g Fiber 7.9 g Sugars 10.7 g Protein 20.5 g

Fried Shrimp Balls

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 pound shelled and deveined shrimp 1 egg white, lightly beaten 1 teaspoon salt 1 teaspoon sugar 1 tablespoon cornstarch ½ teaspoon sesame oil 3 dashes white pepper powder



8 pieces spring roll wrapper

How to prepare 1. Blend shrimp with egg white, salt, sugar, cornstarch, sesame oil, and 2. 3. 4. 5.

white pepper in a bowl. Cut the roll wrappers into strips and keep them in a bowl. Make small meatballs out of the shrimp mixture and wrap them with the roll wrapper strips. Heat oil in a Cantonese wok and deep fry the shrimp ball until golden-brown. Serve warm.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 16

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 284 Total Fat 2.6 g Saturated Fat 0.6 g Cholesterol 140 mg Sodium 1,111 mg Total Carbs 41.4 g Fiber 1.2 g Sugars 1.1 g Protein 21.7 g

Koya Dofu

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 Koya dofu, sliced 1 Katakuriko 2 tablespoons vegetable oil 3 tablespoons ketchup 1 tablespoon soy sauce 2 teaspoons sugar 1 cucumber, peeled and sliced

How to prepare

1. 2. 3. 4. 5. 6. 7.

Squeeze the dofu and slice it. Coat the dofu slices with Katakuriko. Mix ketchup, soy sauce, and sugar in a bowl. Add oil to a wok and sear the dofu for 4–5 minutes per side. Stir in the prepared sauce and cook it for 3 minutes on a simmer. Garnish with cucumber. Serve warm.

Preparation time: 10 minutes Cooking time: 13 minutes Total time: 23 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 274 Total Fat 8.4 g Saturated Fat 2.4 g Cholesterol 8 mg Sodium 40 mg Total Carbs 22 g Fiber 1.2 g Sugars 0.1 g Protein 12.2 g

Chinese Seaweed Salad

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

12 ounces fresh kelp 4 garlic cloves, minced 3 thin ginger slices, minced 3 Thai chilies, sliced 2 scallions, chopped 3 tablespoons vegetable oil 1 tablespoon Sichuan peppercorns 1 ½ teaspoon sugar 2 teaspoons Chinese black vinegar

➢ ➢ ➢ ➢ ➢ ➢

2 ½ tablespoon light soy sauce 1 teaspoon oyster sauce ½ to 1 teaspoon sesame oil, to taste ¼ teaspoon salt ¼ teaspoon five-spice powder 1 tablespoon cilantro, chopped

How to prepare 1. 2. 3. 4. 5. 6. 7. 8.

Boil kelp in a pot filled with water for 5 minutes in a cooking pot. Drain the kelp and rinse it under cold water. Mix ginger, garlic, Thai chilies, and scallion in a bowl. Sauté garlic mixture, and peppercorns with 3 tablespoons oil in a Mandarin wok for 10 minutes. Stir in vinegar, sugar, soy sauce, salt, sesame oil, five-spice powder, and oyster oil. Add cilantro and scallions then sauté for 1 minute. Pour this sauce over the boiled kelp leaves. Serve warm.

Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 12

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 128 Total Fat 18.4 g Saturated Fat 8.4 g Cholesterol 102 mg Sodium 162 mg Total Carbs 13.3 g Fiber 1.4 g Sugars 0.3 g Protein 4.2 g

Coconut Shrimp

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

1 pound shrimp ¼ cup all-purpose flour 1 teaspoon cornstarch ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt

➢ ➢ ➢ ➢ ➢

¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ cup ice water ½ cup coconut flakes Peanut oil, for frying

How to prepare 1. Whisk flour, cornstarch, baking powder, baking soda, salt, garlic 2. 3. 4. 5. 6.

powder, and onion powder in a bowl. Dredge the shrimp through the flour mixture then dip in the water. Coat the shrimp with coconut flakes. Deep the fry the shrimp in a Cantonese wok filled with oil at 350ºF, until golden-brown. Transfer these shrimps to a plate lined with a paper towel. Serve warm.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 394 Total Fat 25.2 g Saturated Fat 14.9 g Cholesterol 130 mg Sodium 210 mg Total Carbs 10.3 g Fiber 0.8 g Sugars 1.8 g Protein 23.9 g

Wok Fried Peanuts

Ingredients ➢ ➢ ➢

6 ounces shelled raw red-skin peanuts 2 tablespoons neutral-flavored oil Sea salt, to taste

How to prepare 1. Sauté peanuts with oil and salt in a Cantonese wok for 2 minutes. 2. Serve.

Preparation time: 10 minutes Cooking time: 2 minutes Total time: 12 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 156 Total Fat 32.3 g Saturated Fat 17.4 g Cholesterol 122 mg Sodium 379 mg Total Carbs 3 g Fiber 0.2 g Sugars 2.2 g Protein 5.5 g

Vegan Cashew Sauce

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

1 cup hot water 1 ½ cups raw cashews 2 garlic cloves ¼ cup nutritional yeast ½ teaspoon ground cumin ½ teaspoon onion powder

➢ ➢ ➢ ➢

¼ teaspoon dried oregano 1 tablespoon distilled white vinegar 2–3 tablespoons hot sauce ½ teaspoon salt

Toppings ➢ ½ small tomato, chopped ➢ ¼ cup green bell pepper, finely chopped ➢ 3 tablespoons cilantro, chopped ➢ ½ cup vegan chorizo

How to prepare 1. Roast cashews in a Mandarin wok for 5 minutes until golden-brown. 2. Transfer the cashews to a food processor. 3. Add rest of the queso ingredients to the food processor and blend until smooth. 4. Serve. Preparation time: 5 minutes Cooking time: 5 minutes Total time: 10 minutes Servings: 10

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 269 Total Fat 13.7 g Saturated Fat 6.7 g Cholesterol 53 mg Sodium 38 mg Total Carbs 3.1 g Fiber 0.8 g Sugars 1.2 g Protein 45.1 g

Coconut Peanut Mochi

Ingredients Dough ➢ 1 ½ cups sweet rice flour ➢ ¼ cup cornstarch ➢ ¼ cup caster sugar ➢ 1 ½ cups coconut milk ➢ 2 tablespoons coconut oil

Filling ➢ ½ cup peanuts ➢ ½ cup coconut flakes, chopped ➢ 3 tablespoons sugar ➢ 1 tablespoon melted coconut oil Coconut Peanut Mochi ➢ A large piece of wax paper ➢ 1 cup coconut flakes, chopped ➢ 16 small paper cupcake cups

How to prepare 1. Add peanuts to a Mandarin wok and roast them for 3–5 minutes until golden-brown. 2. Allow the peanuts to cool, then chop them finely. 3. Layer a 11 x 11 cake pan with wax paper and brush with vegetable oil. 4. Whisk rice flour, sugar, cornstarch, coconut oil, and coconut milk in a bowl. 5. Boil water in a suitable cooking pot, place the steam rack inside and add the dough in the steamer. 6. Cover and cook for 15 minutes in the steamer then allow the dough to cool. 7. Meanwhile, mix peanuts with 1 tablespoon coconut oil, sugar, and coconut flakes in a bowl. 8. Spread the prepared dough in the prepared pan and cut it into 14 squares. 9. Add a tablespoon of the filling at the center of each square. 10. Pinch the edges of each square and roll it into a ball. 11. Coat all the balls with coconut flakes and place them in the cupcake cup. 12. Leave them for 20 minutes.

13. Serve. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 14

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 200 Total Fat 16.8 g Saturated Fat 6.9 g Cholesterol 76 mg Sodium 304 mg Total Carbs 25.7 g Fiber 1.4 g Sugars 1.2 g Protein 15.6 g

Sesame Balls

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 ½ cups glutinous rice flour 1/3 cup granulated sugar ¼ cup boiling water ¼ cup water 7 ounces lotus paste or red bean paste ¼ cup sesame seeds 4 cups peanut oil, for frying

How to prepare 1. Mix sugar, ¼ cup rice flour, and ¼ cup warm water in a bowl and leave for 5 minutes. 2. Stir in remaining water, and remaining rice flour. 3. Mix well, cover the dough, and leave it for 30 minutes. 4. Meanwhile, make 8 small balls out of the lotus paste. 5. Divide the prepared dough into 8 pieces and spread each piece of dough into a round. 6. Place one lotus paste ball at the center of each dough round and wrap it around the ball. 7. Roll to smooth out the balls then coat them with sesame seeds. 8. Add 4 cups of oil in a deep wok and heat it to 320ºF. 9. Deep fry the sesame balls until golden-brown. 10. Serve. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 225 Total Fat 14.3 g Saturated Fat 0.6 g Cholesterol 137 mg Sodium 538 mg Total Carbs 2.8 g Fiber 7 g Sugar 0.3 g Protein 28.2 g

Chapter 2: Dumplings and Egg Rolls Vegetable Dumplings

Ingredients ➢

12 Dumpling wrappers

Filling ➢ 3 tablespoons oil

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 tablespoon ginger, minced 1 large onion, chopped 2 cups shiitake mushrooms, chopped 1 ½ cups cabbage, shredded 1 ½ cups carrot, shredded 1 cup garlic chives, chopped ½ teaspoon white pepper 2 teaspoons sesame oil 3 tablespoons Shaoxing wine 2 tablespoon soy sauce 1 teaspoon sugar Salt, to taste

How to prepare 1. Sauté onion with oil in a Mandarin wok until soft. 2. Stir in ginger, mushrooms, cabbage, garlic, and rest of the ingredients. 3. Sauté for about 7–10 minutes until veggies are cooked and soft. 4. Allow the filling to cool and spread the dumpling wrappers on the working surface. 5. Divide the mushroom filling at the center of each dumpling wrapper. 6. Wet the edges of the dumplings and bring all the edges of each dumpling together. 7. Pinch and seal the edges of the dumplings to seal the filling inside. 8. Boil water in a suitable pot with a steamer basket placed inside. 9. Add the dumplings to the steamer, cover and steam for 20 minutes. 10. Meanwhile, heat about 2 tablespoons oil in a Mandarin wok. 11. Sear the dumpling for 2 minutes until golden. 12. Serve warm. Preparation time: 10 minutes Cooking time: 32 minutes Total time: 42 minutes

Servings: 12

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 272 Total Fat 27 g Saturated Fat 16 g Cholesterol 83 mg Sodium 175 mg Total Carbs 17.8 g Fiber 0.4 g Sugar 5.2 g Protein 25.3 g

Shrimp Dumplings

Ingredients ➢ ➢ ➢ ➢ ➢

½ pound raw shrimp, peeled, deveined 1 teaspoon oyster sauce 1 tablespoon vegetable oil ¼ teaspoon white pepper 1 teaspoon sesame oil

➢ ➢ ➢ ➢ ➢

¼ teaspoon salt 1 teaspoon sugar ½ teaspoon ginger, minced ¼ cup bamboo shoots, chopped 12 dumpling wrappers

How to prepare 1. Blend shrimp with all the filling ingredients (except bamboo shoots) in a blender. 2. Add bamboo shoots to the blended filling and mix well. 3. Cover and refrigerate this filling for 1 hour. 4. Meanwhile, spread the dumpling wrappers on the working surface. 5. Divide the shrimp filling at the center of each dumpling wrapper. 6. Wet the edges of the dumplings and bring all the edges of each dumpling together. 7. Pinch and seal the edges of the dumplings to seal the filling inside. 8. Boil water in a suitable pot with a steamer basket placed inside. 9. Add the dumplings to the steamer, cover and steam for 6 minutes. 10. Meanwhile, heat about 2 tablespoons oil in a Mandarin wok. 11. Sear the dumpling for 2 minutes until golden. 12. Serve warm. Preparation time: 10 minutes Cooking time: 8 minutes Total time: 18 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢

Calories 242 Total Fat 15.9 g Saturated Fat 10.6 g Cholesterol 36 mg Sodium 421 mg Total Carbs 14.6 g

➢ ➢ ➢

Fiber 2 g Sugar 1.6 g Protein 20.8 g

Buffalo Chicken Pot Stickers

Ingredients ➢ ➢ ➢ ➢ ➢

4 tablespoons oil 1 medium onion, finely chopped 2 stalks celery, chopped 1 pound ground chicken ½ cup Frank’s hot sauce

➢ ➢ ➢

2 cups cheddar cheese, shredded Salt and black pepper, to taste 48 dumpling wrappers

How to prepare 1. 2. 3. 4. 5.

Sauté onion and celery with oil in a Mandarin wok until soft. Stir in chicken and cook until it is golden-brown. Add hot sauce, cheddar cheese, black pepper, and salt. Mix well and cook this filling for 5 minutes. Allow the filling to cool and spread the dumpling wrappers on the working surface. 6. Divide the chicken filling at the center of each dumpling wrapper. 7. Wet the edges of the dumplings and bring all the edges of each dumpling together. 8. Pinch and seal the edges of the dumplings to seal the filling inside. 9. Boil water in a suitable pot with a steamer basket placed inside. 10. Add the dumplings to the steamer, cover and steam for 8 minutes. 11. Meanwhile, heat about 2 tablespoons oil in a skillet. 12. Sear the dumpling for 2 minutes until golden. 13. Serve warm. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 24

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢

Calories 362 Total Fat 15.9 g Saturated Fat 9.9 g Cholesterol 49 mg Sodium 684 mg Total Carbs 34.1 g

➢ ➢ ➢

Fiber 1.4 g Sugar 1.1 g Protein 23.3 g

Chicken Mushrooms Dumplings

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

48 dumpling wrappers 2 tablespoons vegetable oil 1 small onion, finely chopped 4 ounces shiitake mushrooms, chopped 6 dried shiitake mushrooms, chopped 1 pound ground chicken 2 teaspoons sesame oil

➢ ➢ ➢

3 tablespoons soy sauce 1 teaspoon sugar 2 tablespoons Shaoxing wine

How to prepare 1. 2. 3. 4.

Sauté onion with oil in a Mandarin wok until soft. Stir in mushrooms, chicken, and rest of the ingredients. Sauté for about 7 minutes until veggies are cooked and soft. Allow the filling to cool and spread the dumpling wrappers on the working surface. 5. Divide the chicken filling at the center of each dumpling wrapper. 6. Wet the edges of the dumplings and bring all the edges of each dumpling together. 7. Pinch and seal the edges of the dumplings to seal the filling inside. 8. Boil water in a suitable pot with a steamer basket placed inside. 9. Add the dumplings to the steamer, cover and steam for 10 minutes. 10. Meanwhile, heat about 2 tablespoons oil in a skillet. 11. Sear the dumpling for 2 minutes until golden. 12. Serve warm. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 24

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 360 Total Fat 13 g Saturated Fat 5 g Cholesterol 0.3 mg Sodium 465 mg Total Carbs 16 g Fiber 5.4 g Sugar 1.3 g



Protein 26 g

Japanese Gyoza Dumplings

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

5 cups Napa cabbage 8 ounces ground pork 1 garlic clove, smashed 1 ½ teaspoon fresh ginger, minced 1 scallion, chopped 2 tablespoons vegetable oil ½ teaspoon sesame oil 2 teaspoons soy sauce

➢ ➢ ➢ ➢

¾ teaspoon sugar ½ teaspoon salt 1/8 teaspoons white pepper 24 store-bought gyoza wrappers

How to prepare 1. Sauté garlic, ginger, and scallions with oil in a Mandarin wok until soft. 2. Stir in cabbage, pork, and rest of the ingredients. 3. Sauté for about 7 minutes until veggies are cooked and soft. 4. Allow the filling to cool and spread the gyoza wrappers on the working surface. 5. Divide the pork filling at the center of each gyoza wrapper. 6. Wet the edges of the dumplings and bring all the edges of each wrapper together. 7. Pinch and seal the edges of the dumplings to seal the filling inside. 8. Boil water in a suitable pot with a steamer basket placed inside. 9. Add the dumplings to the steamer, cover and steam for 20 minutes. 10. Meanwhile, heat about 2 tablespoons oil in a skillet. 11. Sear the dumpling for 2 minutes until golden. 12. Serve warm. Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes Servings: 12

Nutritional Values ➢ ➢ ➢ ➢ ➢

Calories 355 Total Fat 16.8 g Saturated Fat 4 g Cholesterol 150 mg Sodium 719 mg

➢ ➢ ➢ ➢

Total Carbs 21.4 g Fiber 0.5 g Sugar 0.1 g Protein 47 g

Chicken Zucchini Dumplings

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 medium zucchini, shredded 2 ½ tablespoons vegetable oil 1 tablespoon ginger, minced ½ pound ground chicken ¼ teaspoon white pepper ½ teaspoon sugar 1 teaspoon sesame oil 1 ½ tablespoons soy sauce

➢ ➢

1 tablespoon Shaoxing wine 1 package dumpling wrappers

How to prepare 1. 2. 3. 4.

Sauté ginger and zucchini with oil in a Cantonese wok until soft. Stir in chicken, soy sauce, and rest of the ingredients. Sauté for about 5 minutes until chicken are cooked and golden. Allow the filling to cool and spread the dumpling wrappers on the working surface. 5. Divide the chicken filling at the center of each dumpling wrapper. 6. Wet the edges of the dumplings and bring all the edges of each wrapper together. 7. Pinch and seal the edges of the dumplings to seal the filling inside. 8. Boil water in a suitable pot with a steamer basket placed inside. 9. Add the dumplings to the steamer, cover and steam for 20 minutes. 10. Meanwhile, heat about 2 tablespoons oil in a skillet. 11. Sear the dumpling for 2 minutes until golden. 12. Serve warm. Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes Servings: 12

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 325 Total Fat 14.4 g Saturated Fat 3.5 g Cholesterol 135 mg Sodium 552 mg Total Carbs 22.3 g Fiber 0.4 g Sugar 0.5 g Protein 44 g

Fried Spring Rolls

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 2/3 ounces dried mung bean noodles 1 pound ground pork 2 medium carrots, grated 1/3 cup rehydrated wood ear mushrooms, chopped ¼ cup shallots, chopped 1 garlic clove, minced 1 teaspoon ginger, grated 1 egg white

➢ ➢ ➢ ➢ ➢ ➢ ➢

1 tablespoon fish sauce 1 tablespoon vegetable oil ½ teaspoon salt ¼ teaspoon ground white pepper 1 cup warm water 20 dried rice paper wrappers Canola or vegetable oil, for frying

How to prepare 1. Soak the noodles in boiling water for 30 minutes, then drain. 2. Sauté carrots, shallots, and mushrooms with oil in a Mandarin wok until soft. 3. Stir in pork and rest of the ingredients. 4. Sauté for about 7 minutes until veggies are cooked and soft. 5. Allow the filling to cool and spread the rice paper wrappers on the working surface. 6. Divide the pork filling at the center of each wrapper. 7. Wet the edges of the dumplings and bring all the edges of each wrapper together. 8. Pinch and seal the edges of the dumplings to seal the filling inside. 9. Boil water in a suitable pot with a steamer basket placed inside. 10. Add the dumplings to the steamer, cover and steam for 20 minutes. 11. Meanwhile, heat about 2 tablespoons oil in a skillet. 12. Sear the dumpling for 2 minutes until golden. 13. Serve warm. Preparation time: 10 minutes Cooking time: 60 minutes Total time: 1 hour, 10 minutes Servings: 10

Nutritional Values ➢

Calories 352

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Total Fat 3.5 g Saturated Fat 0.5 g Cholesterol 181 mg Sodium 461 mg Total Carbs 27.5 g Fiber 1.7 g Sugar 1.3 g Protein 31.8 g

Egg Rolls

Ingredients ➢ ➢ ➢ ➢ ➢

8 cups savoy cabbage, shredded 8 cups green cabbage, shredded 2 cups carrot, shredded 2 cups celery, shredded 3 scallions, chopped

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 ½ teaspoon salt 2 teaspoons sugar 1 tablespoon sesame oil 2 tablespoons peanut oil ¼ teaspoon five-spice powder ¼ teaspoon white pepper 3 cups roast pork minced 2 cups cooked shrimp, chopped 1 package egg roll wrappers

How to prepare 1. Sauté scallions, cabbage, carrot, and celery with oil in a Mandarin 2. 3. 4. 5. 6. 7. 8. 9.

wok until soft. Stir in pork, shrimp, and rest of the ingredients. Sauté for about 7 minutes until chicken are cooked and golden. Allow the filling to cool and spread the egg roll wrappers on the working surface. Divide the pork filling at the center of each wrapper. Wet the edges of the wrapper, fold the two sides then roll the wrappers into an egg roll. Add oil to a deep wok to 325ºF then deep fry the egg rolls until golden-brown. Transfer the golden egg rolls to a plate lined with paper towel. Serve warm.

Preparation time: 10 minutes Cooking time: 27 minutes Total time: 37 minutes Servings: 12

Nutritional Values ➢ ➢ ➢

Calories 214 Total Fat 9.6 g Saturated Fat 4.5 g

➢ ➢ ➢ ➢ ➢ ➢

Cholesterol 10 mg Total Carbs 33.1 g Sugar 1.4 g Fiber 1.5 g Sodium 155 mg Protein 43.5 g

Shanghai-Style Spring Rolls

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

2/3 cup lean pork, shredded 1 small Napa cabbage, shredded 8 dried shiitake mushrooms, soaked 4 tablespoons oil Salt, to taste White pepper, to taste

➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons Shaoxing wine ½ teaspoon soy sauce 1 ½ tablespoon cornstarch, mixed with one tablespoon water 2 teaspoons sesame oil 24 roll wrappers Oil, for frying

How to prepare 1. Mix pork, cabbage, mushrooms, with rest of the ingredients in a 2. 3. 4. 5. 6. 7. 8.

bowl (except the roll wrappers). Sauté the filling in a Cantonese wok for about 10 minutes. Allow the filling to cool and spread the egg roll wrappers on the working surface. Divide the pork filling at the center of each wrapper. Wet the edges of the wrapper, fold the two sides, then roll the wrappers into an egg roll. Add oil to a deep wok to 325ºF then deep fry the egg rolls until golden-brown. Transfer the golden egg rolls to a plate lined with paper towel. Serve warm.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 252 Total Fat 17.3 g Saturated Fat 11.5 g Cholesterol 141 mg Total Carbs 27.2 g Sugar 0.3 g Fiber 1.4 g

➢ ➢

Sodium 153 mg Protein 15.2 g

Chicken Phyllo Rolls

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons olive oil 1 small onion, sliced 2 scallions, chopped 3 garlic cloves, minced 2 teaspoons curry powder 2 cups cooked chicken, shredded 1 tablespoon cilantro, chopped 1 lime, zested

➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons lime juice Salt, to taste Black pepper, to taste 4 tablespoons butter, melted 8 sheets phyllo dough ¼ cup panko breadcrumbs

How to prepare 1. Sauté onion, scallions, and garlic with oil in a Mandarin wok until soft. 2. Stir in chicken and rest of the ingredients (except the phyllo dough). 3. Sauté for about 1 minute then remove the filling from the heat. 4. Spread a sheet of dough phyllo in a baking pan and brush it with butter. 5. Drizzle breadcrumbs on top, repeat the layers with three more phyllo sheets. 6. Top the four phyllo sheets with ½ of the chicken filling. 7. Roll the sheets to make a phyllo roll. 8. Repeat the same steps with remaining phyllo and filling. 9. Place the rolls in a baking tray and brush them with butter. 10. Bake the phyllo rolls for 12 minutes in the oven at 375ºF. 11. Slice and serve warm. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 12

Nutritional Values ➢ ➢ ➢ ➢

Calories 295 Total Fat 14.3 g Saturated Fat 10.5 g Cholesterol 175 mg

➢ ➢ ➢ ➢ ➢

Total Carbs 34.5 g Sugar 0.5 g Fiber 0.3 g Sodium 125 mg Protein 29.2 g

Cream Cheese Wontons

Ingredients ➢ ➢ ➢ ➢ ➢

8 ounces cream cheese 2 teaspoons sugar ½ teaspoon salt 4 scallions, chopped 1 pack wonton wrappers



Vegetable oil, for frying

How to prepare 1. 2. 3. 4.

Mix cream cheese with sugar, salt, and scallions in a bowl. Spread the egg roll wrappers on the working surface. Divide the cream cheese filling at the center of each wrapper. Wet the edges of the wrapper, fold the two sides, then roll the wrappers into an egg roll. 5. Add oil to a deep wok to 325ºF then deep fry the egg rolls until golden-brown. 6. Transfer the golden egg rolls to a plate lined with a paper towel. 7. Serve warm. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 251 Total Fat 14.7 g Saturated Fat 1.5 g Cholesterol 13 mg Total Carbs 19.5 g Sugar 0.3 g Fiber 0.1 g Sodium 53 mg Protein 12.8 g

San Xian Wontons

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

8 ounces shrimp; peeled, deveined, and chopped 8 ounces ground pork 8 ounces ground chicken 1 tablespoon ginger, minced ¼ cup scallion, chopped 2 tablespoons vegetable oil 2 tablespoons light soy sauce 1 tablespoon oyster sauce

➢ ➢ ➢ ➢

½ tablespoon sesame oil ½ teaspoon ground white pepper ½ cup water 2 packages wonton wrappers

How to prepare 1. Sauté scallions and ginger with oil in a Mandarin wok until soft. 2. Stir in pork, chicken, shrimp, and rest of the ingredients (except the 3. 4. 5. 6. 7. 8. 9.

wrappers). Sauté for about 8 minutes, then remove the filling from the heat. Allow the filling to cool and spread the egg roll wrappers on the working surface. Divide the pork-shrimp filling at the center of each wrapper. Wet the edges of the wrapper, fold the two sides then roll the wrappers into an egg roll. Add oil to a deep wok to 325ºF then deep fry the egg rolls until golden-brown. Transfer the golden egg rolls to a plate lined with a paper towel. Serve warm.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 12

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 261 Total Fat 27.1 g Saturated Fat 23.4 g Cholesterol 0 mg Total Carbs 26.1 g Sugar 2.1 g Fiber 3.9 g Sodium 10 mg



Protein 31.8 g

Chapter 3: Soup Hot and Sour Soup

Ingredients ➢ ➢ ➢ ➢

½ cup lily flowers 1/3 ounces dried wood ear mushrooms, soaked 2/3 ounces dried shiitake mushrooms, soaked 3 ounces spiced dry tofu, soaked

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 ounces fresh firm tofu 7 cups vegetable stock ½ teaspoon salt ¼ teaspoon sugar 2 dried red chili peppers, chopped 1–2 teaspoons ground white pepper 1 ½ teaspoon mushroom dark soy sauce 1 tablespoon light soy sauce 1 teaspoon sesame oil 1/3 cup white vinegar 5 ounces bamboo shoots ¼ cup cornstarch, whisked with ¼ cup water 1 large egg, beaten 1 scallion, chopped

How to prepare 1. Sauté all the veggies and tofu with cooking oil in a deep wok until 2. 3. 4. 5. 6.

golden. Pour in spices, sauces, vinegar, sugar, stock, and lily flowers. Cook the soup for 10 minutes on a simmer. Stir in cornstarch slurry then cook until it thickens. Slowly pour in the egg and cook for 1 minute with a stir. Serve warm.

Preparation time: 10 minutes Cooking time: 11 minutes Total time: 21 minutes Servings: 9

Nutritional Values ➢ ➢ ➢ ➢ ➢

Calories 339 Total Fat 4.6 g Saturated Fat 0.5 g Cholesterol 1.2 mg Total Carbs 41.5 g

➢ ➢ ➢ ➢

Sugar 6.3 g Fiber 0.6 g Sodium 83 mg Protein 38 g

Zha Cai Noodle Soup

Ingredients Pork ➢ 4–6 ounces pork shoulder, cut into thin strips ➢ 1 teaspoon cornstarch ➢ 1 teaspoon vegetable oil ➢ 1 teaspoon Shaoxing wine

➢ ➢

1 teaspoon oyster sauce 1/8 teaspoon salt

Soup ➢ 8 ounces fresh white noodles, cooked ➢ 4 cups chicken stock ➢ 1 tablespoon vegetable oil ➢ 7 ounces pickled mustard stems ➢ ¼ teaspoon sugar ➢ ½ teaspoon sesame oil ➢ 1 scallion, chopped

How to prepare 1. Mix cornstarch with wine, oyster sauce, and salt in a bowl. 2. Stir in pork slices and mix well. Cover to marinate for 10 minutes. 3. Add oil and marinated pork to a wok then sear them until golden4. 5. 6. 7. 8.

brown. Transfer this brown pork to a plate and set it aside. Sauté mustard stems and scallions with sesame and vegetable oil in a Mandarin wok for 1 minute. Stir in stock, sugar, pork, and noodles. Cook the pork soup for 10 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 11 minutes Total time: 21 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢

Calories 373 Total Fat 16.2 g Saturated Fat 9.8 g Cholesterol 100 mg Total Carbs 29.4 g

➢ ➢ ➢ ➢

Sugar 0.2 g Fiber 1 g Sodium 42 mg Protein 34.3 g

Chongqing Noodle Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

3 tablespoons roasted soybeans 3 ½ ounces dried sweet potato noodles 2 ½ cups stock 1 ginger slice, minced 2 garlic cloves, minced 1 teaspoon toasted sesame seeds 1 teaspoon Sichuan chili flakes 2 tablespoons vegetable oil

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons Chinese black vinegar 2 tablespoons light soy sauce ½ teaspoon dark soy sauce ½ teaspoon sugar ½ teaspoon Sichuan peppercorn powder ¼ teaspoon white pepper ½ teaspoon sesame oil 1 tablespoon chili oil ¼ cup pickled mustard stems 1 scallion, finely chopped 1 tablespoon cilantro, chopped

How to prepare 1. Sauté soybeans, scallion, ginger, garlic, and mustard stem with oil in a deep wok for 5 minutes. 2. Stir in stock and all other ingredients and cover to cook for 15 minutes. 3. Serve warm. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 251 Total Fat 24.5 g Saturated Fat 14.7 g Cholesterol 165 mg Total Carbs 24.3 g Sugar 0.5 g Fiber 1 g Sodium 142 mg Protein 5.9 g

Chicken Noodle Wonton Soup

Ingredients Wontons ➢ 1 pound ground chicken ➢ ½ cup parsley, finely chopped ➢ 1 garlic clove ➢ ¼ cup water

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons dry sherry Juice of ½ a lemon 1 tablespoon oil 1 teaspoon salt 1 teaspoon sugar ½ teaspoon dried thyme ½ teaspoon black pepper 2 tablespoons butter, melted 1 package wonton wrappers

Soup ➢ 1 tablespoon oil ➢ ½ white onion, diced ➢ 3 medium carrots, diced ➢ 3 stalks celery, diced ➢ 5 cups chicken broth ➢ Salt and black pepper, to taste

How to prepare 1. Mix chicken, oil, salt, sugar, thyme, garlic, ginger, black pepper, 2. 3. 4. 5. 6. 7. 8.

parsley, lemon juice, and sherry in a bowl. Spread the wonton wrappers on the working surface. Divide the filling on top of the wrappers and wet the edges. Fold the wrappers in half and seal the two edges of the wontons. Sauté onion, carrot, and celery with oil in a Mandarin wok for 5 minutes. Pour in stock, black pepper, salt, and prepared wontons. Cover and cook the soup for 12 minutes on medium heat. Serve warm.

Preparation time: 10 minutes Cooking time: 17 minutes Total time: 27 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 459 Total Fat 34 g Saturated Fat 10.3 g Cholesterol 112 mg Total Carbs 28.5 g Sugar 2 g Fiber 1.3 g Sodium 92 mg Protein 37.5 g

Tomato Egg Drop Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons oil 10 ounces tomatoes; cut into chunks 1 cup chicken stock 2 cups water 2 teaspoons light soy sauce ½ teaspoon sesame oil

➢ ➢ ➢ ➢ ➢ ➢

¼ teaspoon white pepper Salt, to taste 1 egg, beaten 1 ½ teaspoon cornstarch mixed with 2 tablespoons water 1 scallion, chopped 2 tablespoons cilantro, chopped

How to prepare 1. Sauté tomatoes with oil in a deep wok for 5 minutes. 2. Stir in stock, water, soy sauce, sesame oil, white pepper, and salt, 3. 4. 5. 6.

then cook for 5 minutes. Pour in cornstarch slurry then cook until the soup thickens. Stir in egg and cook for 1 minute. Garnish with scallion and cilantro. Enjoy.

Preparation time: 10 minutes Cooking time: 11 minutes Total time: 21 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 220 Total Fat 20.1 g Saturated Fat 7.4 g Cholesterol 132 mg Total Carbs 13 g Sugar 0.4 g Fiber 2.4 g Sodium 157 mg Protein 26.1 g

Chinese Winter Melon Soup

Ingredients Meatballs ➢ 1 pound ground pork ➢ 2 tablespoons water ➢ 2 ½ tablespoon light soy sauce ➢ 2 tablespoons Shaoxing wine ➢ 1 teaspoon sesame oil ➢ ½ teaspoon ground white pepper

➢ ➢ ➢ ➢ ➢

½ teaspoon sugar 1 egg white 1 tablespoon ginger, minced 1 scallion, chopped ¼ teaspoon salt

Soup ➢ 1 package glass noodles, boiled ➢ 1 pound winter melon, peeled and diced ➢ 1 tablespoon oil ➢ 2 scallions, chopped ➢ 4 cups chicken stock ➢ 2 cups water ➢ ½ teaspoon ground white pepper ➢ ½ teaspoon sesame oil ➢ Salt, to taste ➢ 1 handful of cilantros, chopped

How to prepare 1. Mix pork with water, soy sauce, wine, sesame oil, white pepper, 2. 3. 4. 5. 6. 7.

sugar, egg white, ginger, scallions, and salt in a bowl. Make small meatballs out of this pork mixture. Sauté meatballs with 1 tablespoon oil in a deep wok until goldenbrown. Stir in scallions and melon then sauté for 2 minutes. Add the remaining soup ingredients along with boiled noodles. Cook the soup for 10 minutes on medium heat until meatballs are done. Serve warm.

Preparation time: 10 minutes Cooking time: 22 minutes Total time: 33 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 455 Total Fat 23.4 g Saturated Fat 11.7 g Cholesterol 135 mg Sodium 112 mg Total Carbs 32.5 g Sugar 12.5 g Fiber 1 g Protein 39 g

20-Minute Congee

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

¾ cup white rice 4 ounces pork shoulder, julienned ½ teaspoon corn-starch 1 teaspoon oyster sauce 1 teaspoon vegetable oil 7 cups water 2 eggs; boiled, peeled, and diced 3 ginger slices ¼ teaspoon ground white pepper Salt, to taste Chopped scallion and cilantro

How to prepare 1. Mix pork with oyster sauce, cornstarch, and vegetable oil in a bowl. 2. Cover and marinate the pork for 20 minutes. 3. Sear the pork in 1 teaspoon vegetable oil in a deep wok until golden4. 5. 6. 7. 8.

brown. Set the pork aside. Add 7 cups water, rice, ginger, white pepper, and salt to a soup pot. Cover and cook the congee for 15 minutes on a simmer. Add eggs and pork to the congee and cook for 5 minutes on a simmer. Garnish with cilantro and scallions. Serve warm.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 259 Total Fat 34 g Saturated Fat 10.3 g Cholesterol 112 mg Sodium 92 mg Total Carbs 38.5 g Sugar 2 g Fiber 1.3 g Protein 17.5 g

Cantonese Pork Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

4 dried shiitake mushrooms, soaked and drained 1 1/3 pounds lean pork shoulder, 1 pound large carrots, cut into chunks 2 tablespoons dried red dates, pitted and halved 2 tablespoons dried goji berries 1 large chunk ginger, smashed

➢ ➢ ➢

14 cups water 1 pound Chinese yams, peeled and cut into chunks Salt, to taste

How to prepare 1. Add pork, mushrooms, carrots, red dates, goji berries, ginger, water, and salt to a wok. 2. Cover and cook for 2 hours on a simmer, then add Chinese yam. 3. Cook for another 1 hour on a simmer. 4. Serve warm. Preparation time: 10 minutes Cooking time: 3 hours Total time: 3 hours, 10 minutes Servings: 14

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 331 Total Fat 38.5 g Saturated Fat 19.2 g Cholesterol 141 mg Sodium 283 mg Total Carbs 19.2 g Sugar 3 g Fiber 1 g Protein 42.1 g

Chinese Rice Cake Soup

Ingredients Meat ➢ ½ pound lean pork, cut into strips ➢ 2 teaspoons Shaoxing wine ➢ 1 tablespoon light soy sauce ➢ ½ teaspoon sesame oil ➢ ¼ teaspoon white pepper ➢ 2 teaspoons cornstarch ➢ 1 teaspoon water

Soup ➢ 4 tablespoons vegetable oil ➢ 4 ginger slices, julienned ➢ 3 scallions, sliced ➢ 1 small carrot, sliced ➢ 1 ¼ pounds Napa cabbage, cut into 1-inch pieces ➢ 4 cups chicken stock ➢ 4 cups water ➢ ½ teaspoon white pepper ➢ 1 teaspoon sesame oil ➢ 1 tablespoon light soy sauce ➢ 1 pound rice cakes, oval-shaped slices

How to prepare 1. Mix pork with soy sauce, sesame oil, water, cornstarch, white 2. 3. 4. 5. 6. 7.

pepper, and wine in a bowl. Cover the pork and marinate for 20 minutes. Sauté pork with remaining oil in a Mandarin wok until brown. Stir in ginger and rest of the ingredients, then sauté for 4 minutes. Pour in water, stock, white pepper, soy sauce, and cook the soup for 10 minutes. Add the rice cakes and cook for 1 minutes on medium heat. Serve warm.

Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢

Calories 482 Total Fat 25.1 g Saturated Fat 8.8 g Cholesterol 100 mg Sodium 117 mg

➢ ➢ ➢ ➢

Total Carbs 16.4 g Sugar 0.7 g Fiber 3.2 g Protein 38 g

Laksa Noodle Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

4 bone-in chicken thighs 4 tablespoons vegetable oil 1 garlic clove, minced 1 ½ tablespoon ginger, minced 1 stalk lemongrass, minced 2 Thai chilies, minced

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

½ cup laksa paste 1 tablespoon brown sugar 4 cups chicken stock 1 can coconut milk 1 tablespoon fish sauce 1 package soy puffs, halved 4 portions noodles 1–3 limes, juices 3 large shallots, thinly sliced ¼ cup all-purpose flour 12 large shrimp 2 cups mung bean sprouts ½ cup fresh cilantro leaves

How to prepare 1. Season the chicken thighs with black pepper and salt. 2. Place them in a baking tray and bake for 40 minutes at 400ºF. 3. Meanwhile, sauté ginger and garlic with 2 tablespoons oil for 1 minute in a deep wok. 4. Stir in chilies and lemongrass then sauté for 3 minutes. 5. Add brown sugar and laksa paste, then cook for 3 minutes. 6. Stir in fish sauce, coconut milk, and chicken stock, then cook this mixture to a boil. 7. Add soy puffs, cover the soup, and cook for 10 minutes on a simmer. 8. Cook the noodles in boiling water according to the package’s instructions. 9. Add noodles along with remaining ingredients to the soup. 10. Cook for 5 minutes, then serve warm. Preparation time: 10 minutes Cooking time: 21 minutes Total time: 31 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 414 Total Fat 19 g Saturated Fat 5.8 g Cholesterol 15 mg Sodium 123 mg Total Carbs 26.5 g Sugar 1.9 g Fiber 2.1 g Protein 31.5 g

Cantonese Chicken Feet Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons dried seaweed, soaked 1 cup raw shelled peanuts 1 ½ pounds chicken feet 2 tablespoons Shaoxing wine 4 ginger slices 12 cups water

➢ ➢

Salt, to taste 1 scallion, chopped

How to prepare 1. Add water, ginger, wine, chicken feet, seaweed, peanuts, and salt in a large wok. 2. Cook the chicken feet soup for 20 minutes, then reduce the heat to low. 3. Continue cooking for 2 hours, then garnish with scallions. 4. Serve warm. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 12

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 366 Total Fat 15.7 g Saturated Fat 1.2 g Cholesterol 41 mg Sodium 18 mg Total Carbs 9.7 g Sugar 1.2 g Fiber 0.5 g Protein 32.6 g

Matzo Ball Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

1 cup matzo meal ¼ cup vegetable oil ¼ cup chicken stock 4 large eggs ¼ teaspoon nutmeg ½ teaspoon baking powder

Soup ➢ Salt and black pepper, to taste ➢ 6 cups chicken stock ➢ 4 ribs celery, diced ➢ 3 medium carrots, diced ➢ 1 small onion, diced

How to prepare 1. Mix matzo meal with eggs, salt, black pepper, nutmeg, vegetable oil, 2. 3. 4. 5. 6. 7. 8.

baking powder and stock in a bowl. Cover and refrigerate this mixture for 3 hours. Add chicken stock, onion, carrots, and celery to a deep wok. Cook the soup for 40 minutes on low heat until veggies are soft. Meanwhile, set pot filled with salted water. Make small balls out of the matzo mixture. Add the matzo balls to the water and cook for 35 minutes. Transfer the matzo balls to the soup and cook for 5 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 1 hour, 20 minutes Total time: 1 hour, 30 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 374 Total Fat 12.3 g Saturated Fat 4.8 g Cholesterol 32 mg Sodium 597 mg Total Carbs 44.5 g Fiber 0.6 g Sugar 1.9 g Protein 32 g

Shepherd’s Purse Tofu Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

8 ounces frozen Shepherd’s purse ½ block silken tofu 4 cups homemade chicken stock 1 ½ teaspoon salt 1 teaspoon sesame oil ¼ teaspoon ground white pepper ¼ cup cornstarch, mixed with ¼ cup water



3 egg whites

How to prepare 1. Sauté tofu and shepherd’s purse with sesame oil to a wok for 5 2. 3. 4. 5. 6.

minutes. Stir in stock, salt, and white pepper, then cook this mixture on a simmer for 10 minutes. Mix cornstarch with water and pour into the soup. Cook the soup until it thickens. Beat egg whites and pour into the soup. Cook for 5 minutes, then serve warm.

Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 401 Total Fat 15.5 g Saturated Fat 4.5 g Cholesterol 12 mg Sodium 18 mg Total Carbs 14.4 g Sugar 1.2 g Fiber 0.3 g Protein 18 g

Seaweed Egg Drop Soup

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons dried seaweed 4 cups chicken stock 1 cup water 5 g dried shrimp flakes ¼–½ teaspoon sesame oil ¼ teaspoon white pepper

➢ ➢

2 eggs, beaten 1 scallion, sliced

How to prepare 1. Saute seaweed in a Cantonese wok for 2 minutes, then add water and chicken stock. 2. Boil the stock then add shrimp flakes, sesame oil, seaweed, and white pepper. 3. Cook the mixture to a boil, then stir in eggs and scallions. 4. Serve warm. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 413 Total Fat 9 g Saturated Fat 0.2 g Cholesterol 1.7 mg Sodium 134 mg Total Carbs 6.5 g Sugar 1.8 g Fiber 0.7 g Protein 27.5 g

Chapter 4: Vegetables, Tofu, and Eggs Salt and Black Pepper Tofu

Ingredients Tofu Brine ➢ 14 ounces firm tofu, sliced ➢ ¼ teaspoon garlic powder ➢ ½ teaspoon onion powder ➢ ½ teaspoon salt ➢ 1 teaspoon sugar

➢ ➢ ➢

1 ¼ cups warm water ½ teaspoon sesame oil 1 teaspoon Shaoxing wine

Tofu Seasoning ➢ ¾ teaspoon salt ➢ ¾ teaspoon ground white pepper ➢ ¼ teaspoon ground Sichuan peppercorn ➢ ¼ teaspoon sand ginger powder ➢ 2 tablespoons all-purpose flour ➢ 2 tablespoons cornstarch For the Dish ➢ 4 tablespoons vegetable oil ➢ 5 garlic cloves, chopped ➢ 1 long hot green pepper, sliced ➢ 1 shallot, sliced ➢ 1 scallion, chopped ➢ 1 tablespoon cilantro, chopped

How to prepare 1. Mix tofu with all of its brine ingredients in a bowl and cover to 2. 3. 4. 5. 6.

marinate for 2 hours. Whisk flour with cornstarch, peppercorn, white pepper, salt, and ginger powder in a bowl. To cook the tofu, heat oil in a Cantonese wok. Dredge the marinated tofu through the flour mixture and sear in the wok until golden from both sides. Stir in rest of the ingredients and cook for 5 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 5 minutes Total time: 15 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 311 Total Fat 24.9 g Saturated Fat 3.5 g Cholesterol 3 mg Sodium 243 mg Total Carbs 1.8 g Fiber 3.3 g Sugars 11.9 g Protein 47.1 g

Tofu Avocado Salad

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

7 ounces silken tofu, sliced 1 ripe avocado, peeled and sliced 2 garlic cloves, grated 1 teaspoon ginger, grated 2 tablespoons light soy sauce 1 teaspoon sesame oil ½ teaspoon sugar

➢ ➢ ➢ ➢ ➢

½ teaspoon Chinese black vinegar ¼ teaspoon white pepper 2 teaspoons water Salt, to taste 1 scallion, finely chopped

How to prepare 1. 2. 3. 4.

Sauté tofu with sesame oil in a Mandarin wok for 5 minutes. Toss tofu with rest of the salad ingredients in a salad bowl. Mix well and serve. Enjoy.

Preparation time: 10 minutes Cooking time: 0 minutes Total time: 10 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 261 Total Fat 27.1 g Saturated Fat 23.4 g Cholesterol 0 mg Sodium 10 mg Total Carbs 16.1 g Sugar 2.1 g Fiber 3.9 g Protein 28 g

Gingered Tofu

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

21 ounces firm tofu, cut into cubes 2 tablespoons oil 4 ginger slices 1 tablespoon Shaoxing wine 2 tablespoons Chinese black vinegar 3 tablespoons light soy sauce 4 tablespoons sugar 5 tablespoons water

How to prepare 1. 2. 3. 4. 5.

Sauté ginger with oil in a Cantonese wok for 30 seconds. Stir in tofu, and sauté for 10 minutes until it turns golden. Add wine, black vinegar, soy sauce, water, and sugar. Cover and cook for 15 minutes over medium low heat. Serve warm.

Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 339 Total Fat 4.6 g Saturated Fat 0.5 g Cholesterol 1.2 mg Sodium 83 mg Total Carbs 27.5 g Sugar 6.3 g Fiber 0.6 g Protein 23.8 g

Steamed Seitan with Mushrooms

Ingredients ➢ ➢ ➢ ➢ ➢

1/3 cup dried wood ear mushrooms, soaked ½ cup dried lily flowers, soaked 4 large dried shiitake mushrooms, soaked 1 ½ cups seitan, cut into bite-sized pieces ½ cup mushroom soaking liquid

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 tablespoon vegetable oil ½ teaspoon sesame oil 1 tablespoon Shaoxing wine 1 tablespoon oyster sauce ½ teaspoon sugar ¾ teaspoon salt ¼ teaspoon white pepper 1 teaspoon ginger, grated 1 scallion, chopped 1 ½ tablespoons cornstarch

How to prepare: 1. Drain the mushrooms, lily flowers, and wood ears, and transfer to a 2. 3. 4. 5. 6.

wok. Add ginger, oil, soaking liquid, oyster sauce, sugar, salt, white pepper, and white part of scallions. Cook until the liquid is absorbed then add green parts of scallions. Stir and cook for 30 seconds then add cornstarch, seitan, and rest of the ingredients. Mix well, cover, and cook for 15 minutes on medium-low heat. Serve warm.

Preparation time: 10 minutes Cooking time: 16 minutes Total time: 26 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 350 Total Fat 21.1 g Saturated Fat 19.5 g Cholesterol 14.2 mg Sodium 46 mg Total Carbs 11.1 g Sugar 1.3 g

➢ ➢

Fiber 0.4 g Protein 40.4 g

Vegan General Tso’s “Chicken”

Ingredients Sauce ➢ 1/3 cup Asian vegetable stock ➢ 1 teaspoon dark soy sauce ➢ 1 tablespoon soy sauce ➢ 2 teaspoons rice vinegar

➢ ➢ ➢

1 teaspoon Shaoxing wine 3 ½ tablespoons brown sugar ¼ teaspoon white pepper

For the Dish ➢ 1 pound cauliflower floret ➢ 2 cups broccoli florets ➢ 1 tablespoon vegetable oil ➢ 4–5 dried red chili peppers ➢ 3 garlic cloves, minced ➢ 1 tablespoon cornstarch, whisked with 2 tablespoons water

How to prepare 1. Mix all the sauce ingreidents in a bowl and set it aside. 2. Saute cauliflower, broccoli, and garlic with oil in a Cantonese wok for 5 minutes. 3. Pour in sauce and add cornstarch then mix well. 4. Cover and cook for 10 minutes on medium-low heat. 5. Serve warm. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 336 Total Fat 10.7 g Saturated Fat 0.5 g Cholesterol 4 mg Sodium 45 mg Total Carbs 31.2 g Sugar 1.4 g Fiber 0 g Protein 43 g

Spicy Oyster Mushroom

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 pound king oyster mushrooms 5 tablespoons vegetable oil 6 ginger slices 8 garlic cloves, sliced 1 tablespoon spicy bean sauce 1 tablespoon light soy sauce ½ teaspoon sugar 5 long hot peppers, sliced diagonally

How to prepare 1. Sauté mushrooms, ginger, and garlic with oil in a Cantonese wok for 5 minutes. 2. Stir in bean sauce, soy sauce, sugar, and hot peppers. 3. Mix well and cover to cook for 5 minutes on low heat. 4. Serve warm. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 321 Total Fat 4.7 g Saturated Fat 0.8 g Cholesterol 11 mg Sodium 43 mg Total Carbs 10 g Sugar 0.2 g Fiber 0.5 g Protein 12 g

Chinese Cucumber Salad

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

6 garlic cloves, minced 3 tablespoons oil 2 English cucumbers, sliced 1 ½ teaspoon salt 1 teaspoon sugar 1/8 teaspoon MSG

➢ ➢

¼ teaspoon sesame oil 1 tablespoon rice vinegar

How to prepare 1. 2. 3. 4.

Sauté garlic with oil in a Cantonese wok for 30 seconds. Stir in sugar, MSG, sesame oil, rice vinegar, and salt. Cook for 1 minute, then toss in cucumber. Mix well and serve.

Preparation time: 10 minutes Cooking time: 2 minutes Total time: 12 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 138 Total Fat 0.6 g Saturated Fat 0 g Cholesterol 0 mg Sodium 33 mg Total Carbs 2.4 g Sugar 0 g Fiber 10 g Protein 6 g

Marinated Roasted Beets

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 ½ pounds beets, peeled and cut into ¼-inch circles Olive oil, for cooking 1–3 garlic cloves, minced 1 teaspoon honey 1 tablespoon Chinese black vinegar Salt and black pepper, to taste Fresh herbs, for garnish

How to prepare 1. Toss beets with olive oil in a baking tray. 2. Roast the beets for 20 minutes in the oven at 400ºF. 3. Mix honey with garlic, 2 tablespoons olive oil, black vinegar, black pepper, salt, and herbs in a Mandarin wok. 4. Toss in roasted beets and sauté for 5 minutes. 5. Serve warm. Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 176 Total Fat 7.2 g Saturated Fat 6.4 g Cholesterol 0 mg Sodium 8 mg Total Carbs 22 g Sugar 1 g Fiber 0.7 g Protein 12.2 g

Chinese Tomato Egg Stir-Fry

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 tomatoes, diced 1 scallion, chopped 4 eggs ¾ teaspoons salt ¼ teaspoon white pepper ½ teaspoon sesame oil 1 teaspoon Shaoxing wine 3 tablespoons vegetable oil

➢ ➢

2 teaspoons sugar ¼–½ cup water

How to prepare 1. Sauté tomatoes and scallions with oil in a Cantonese wok for 2 minutes. 2. Beat eggs with salt, white pepper, sesame oil, wine, sugar, and water in a bowl. 3. Pour the eggs mixture into the wok and stir cook for 5 minutes. 4. Serve warm. Preparation time: 10 minutes Cooking time: 7 minutes Total time: 17 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 293 Total Fat 20 g Saturated Fat 13.2 g Cholesterol 10 mg Sodium 8 mg Total Carbs 12.5 g Sugar 1 g Fiber 0.7 g Protein 34.2 g

Kung Pao Tofu

Ingredients Tofu ➢ 14 ounces firm tofu ➢ 1/3 cup cornstarch ➢ ¼ teaspoon garlic powder ➢ ¼ teaspoon onion powder ➢ 1/8 teaspoon five-spice powder

➢ ➢

¼ teaspoon salt ¼ cup water

For the Rest ➢ 1 tablespoon soy sauce ➢ ½ teaspoon dark soy sauce ➢ 2 teaspoons sugar ➢ ¼ teaspoon salt ➢ 1 ½ teaspoon rice vinegar ➢ ½ teaspoon sesame oil ➢ 2 teaspoons cornstarch ➢ 2/3 cup warm water ➢ ¼ cup peanut oil ➢ 1 cup blanched peanuts ➢ 2 medium carrots chopped ➢ 1 tablespoon ginger, minced ➢ 3–5 dried chili peppers, chopped ➢ 3 garlic cloves, chopped ➢ 3 scallions, diced ➢ 1 teaspoon Sichuan peppercorn powder

How to prepare 1. For tofu, mix cornstarch with water, salt, five-spice powder, onion 2. 3. 4. 5. 6. 7.

powder, and garlic powder in a bowl. Mix soy sauces, sugar, salt, rice vinegar, cornstarch, sesame oil, and warm water in a bowl. Sauté peanut with ¼ cup peanut oil in a Cantonese wok for 5 minutes, then transfer to a plate. Sear the tofu in the same oil until golden-brown, then transfer to a plate. Now sauté ginger and chili peppers with 1 ½ tablespoons peanut oil in a Cantonese wok for 1 minute. Add tofu, peanuts, and prepared sauce. Mix well and garnish with peppercorn.

8. Enjoy. Preparation time: 10 minutes Cooking time: 6 minutes Total time: 16 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 451 Total Fat 23.9 g Saturated Fat 2.1 g Cholesterol 0 mg Sodium 2,574 mg Total Carbs 26.7 g Fiber 4.5 g Sugars 1.1 g Protein 16.7 g

Braised Tofu

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 pound silken tofu 2 cups oil, for frying 1 cup chicken stock 1 tablespoon oyster sauce 1 ½ tablespoon soy sauce 1 teaspoon dark soy sauce ½ teaspoon sesame oil ¼ teaspoon sugar ¼ teaspoon salt

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

3 small ginger slices, 1/8 inch thick 3 garlic cloves, finely minced 2 scallions, chopped 4 fresh shiitake mushrooms 1 medium carrot, thinly sliced 2/3 cup fresh winter bamboo shoots 1 tablespoon Shaoxing wine ½ cup snap peas 1 ½ tablespoon cornstarch

How to prepare 1. In a deep pan, heat 2 cups oil and deep fry the tofu until golden2. 3. 4. 5. 6. 7. 8. 9.

brown. Transfer the tofu to a plate and set it aside. Sauté ginger with oil in a Cantonese wok for 15 seconds. Stir in mushrooms, carrots, scallions, and bamboo shoots, and cook for 30 seconds. Add snap peas, wine, all the sauces, sesame oil, sugar, and salt, then cook for 4 minutes Mix cornstarch with water in a bowl and pour into the wok. Stir and cook for 1–2 minutes until the mixture thickens. Toss in deep fried tofu and mix well to coat. Serve warm.

Preparation time: 10 minutes Cooking time: 7 minutes Total time: 27 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢

Calories 327 Total Fat 16.6 g Saturated Fat 2.1 g Cholesterol 20 mg

➢ ➢ ➢ ➢ ➢

Sodium 292 mg Total Carbs 32.3 g Fiber 1.7 g Sugar 0.2 g Protein 13.8 g

Tofu with Black Bean Sauce

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 pound firm tofu, diced 3 tablespoons oil 2 garlic cloves, minced 2 tablespoons fermented black beans, rinsed 2 scallions, whites and greens separated 3 dried red chilies, deseeded and chopped 1 tablespoon Shaoxing wine ½ tablespoon light soy sauce ½ teaspoon sesame oil ¼ teaspoon ground white pepper

➢ ➢

¼ teaspoon sugar 1 teaspoon cornstarch, mixed with 2 tablespoons water

How to prepare 1. Sauté garlic with oil in a large wok for 30 seconds. 2. Stir in tofu and cook it for 5 minutes until golden-brown. 3. Add black beans, wine, soy sauce, red chillies, white pepper, sugar, and cover to a cook for 3 minutes. 4. Stir in cornstarch, mix well, and cook for 2 minutes. 5. Garnish with scallions. 6. Serve warm. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 301 Total Fat 12.2 g Saturated Fat 2.4 g Cholesterol 110 mg Sodium 276 mg Total Carbs 22.4 g Fiber 0.9 g Sugar 1.4 g Protein 28.8 g

Chinese Tofu Salad

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 cup red bell pepper, julienned 1 cup red onion, sliced 1 cup carrot, julienned 1 cup cucumber, julienned 1 cup celery, julienned 8 ounces spiced tofu, shredded 1 tablespoon light olive oil

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 teaspoon garlic, minced 1 ½ teaspoons sugar ¼ teaspoon ground white pepper 2 tablespoons light soy sauce 1 tablespoon Chinese black vinegar 1 teaspoon sesame oil 1 tablespoon toasted sesame seeds ¼ cup cilantro, chopped

How to prepare 1. Sauté garlic, celery, carrot, onion, and bell pepper with oil in a 2. 3. 4. 5. 6.

Cantonese wok for 5 minutes. Stir in tofu and sauté for 5 minutes. Add soy sauce, white pepper, sugar, black vinegar, and cook for 5 minutes. Remove it with from the heat and toss in cucumber. Garnish with sesame seeds and cilantro. Serve warm.

Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 421 Total Fat 12.2 g Saturated Fat 2.4 g Cholesterol 110 mg Sodium 276 mg Total Carbs 27.5 g Fiber 0.9 g Sugar 1.4 g Protein 18.8 g

Chinese Chives Eggs Stir-Fry

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

5 large eggs 1/8 teaspoon sugar ½ teaspoon salt 1 teaspoon Shaoxing wine ¼ teaspoon ground white pepper ¼ teaspoon sesame oil 4 teaspoons water 2 cups Chinese chives, chopped



4 tablespoons vegetable oil

How to prepare 1. Beat eggs with sugar, salt, wine, white pepper, water, chives, and sesame oil in a bowl. 2. Set up a wok on medium heat and add vegetable oil to heat. 3. Pour the egg-wine mixture and stir-fry for 5–7 minutes until eggs are set. 4. Serve warm. Preparation time: 10 minutes Cooking time: 7 minutes Total time: 17 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 272 Total Fat 18 g Saturated Fat 5 g Cholesterol 6.1 mg Sodium 3 mg Total Carbs 4 g Fiber 3 g Sugar 4 g Protein 19.4 g

Chapter 5: Pork, Beef, and Lamb Watercress-Steamed Meatballs

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 pound beef, minced ½ cup cold water ½ teaspoon baking soda ½ teaspoon ginger, minced 1 teaspoon scallion whites, minced 1 teaspoon sugar 1 1/8 teaspoon salt 1 tablespoon cornstarch

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 tablespoon vegetable oil ¼ teaspoon sesame oil 2 teaspoons Shaoxing wine ¼ teaspoon white pepper 1 ¼ teaspoon dried tangerine peel ¼ teaspoon coriander powder 1 egg white 2 bunches fresh watercress, boiled and chopped ¼ cup cilantro, chopped

How to prepare 1. Mix beef with watercress, cilantro, and rest of the ingredients in a 2. 3. 4. 5. 6. 7.

food processor for 15 seconds. Make golf ball-sized meatballs out of this mixture. Fill a cooking pot with water, place it over medium heat and set a steamer basket in it. Add the meatballs to the steamer and cover the lid. Cook the meatballs in the steam for 12 minutes. Sear the meatballs with some cooking oil in a Mandarin wok for 5 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 17 minutes Total time: 27 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢

Calories 232 Total Fat 6.9 g Saturated Fat 1.4 g Cholesterol 93 mg Sodium 405 mg Total Carbs 10.4 g

➢ ➢ ➢

Fiber 3.1 g Sugars 5.6 g Protein 26.4 g

Beef Chow Fun

Ingredients Beef ➢ 8 ounces flank steak, sliced into 1/8-thick pieces ➢ ¼ teaspoon baking soda ➢ 1 teaspoon cornstarch ➢ 1 teaspoon soy sauce ➢ 1 teaspoon vegetable oil

Dish ➢ 12 ounces fresh wide rice noodles, boiled ➢ 3 tablespoons vegetable oil ➢ 4 scallions, cut into 3-inch pieces ➢ 3 thin ginger slices ➢ 2 tablespoons Shaoxing wine ➢ ½ teaspoon sesame oil ➢ 2 teaspoons dark soy sauce ➢ 2 tablespoons soy sauce ➢ 1/8 teaspoon sugar ➢ Salt and white pepper, to taste ➢ 6 ounces fresh mung bean sprouts

How to prepare 1. Season flank steak with soy sauce, cornstarch, and baking soda. 2. Sear the flank with vegetable oil in a skillet over medium heat until 3. 4. 5. 6.

golden-brown. Sauté ginger and bean sprouts with vegetable oil in a Cantonese wok for 1 minute. Stir in flank steaks, wine, sesame oil, soy sauce, sugar, and white pepper. Mix well and cook it for about 1 minute then toss in noodles. Serve warm.

Preparation time: 10 minutes Cooking time: 7 minutes Total time: 27 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢

Calories 379 Total Fat 10.4 g Saturated Fat 1.2 g Cholesterol 32 mg Sodium 520 mg

➢ ➢ ➢ ➢

Total Carbs 18.4 g Fiber 2 g Sugars 3.7 g Protein 25.3 g

Fuqi Feipian

Ingredients Meat ➢ 2 pounds beef shank ➢ 1 ½ pounds honeycomb beef tripe ➢ 5 ginger slices ➢ 3 scallions ➢ 2 teaspoons Sichuan peppercorns ➢ 1 teaspoon cumin seeds

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 teaspoon coriander seeds 1 teaspoon black or white peppercorns 3 cloves 3 bay leaves 1 cinnamon stick ½ dried tangerine peel 2-star anise 1 black cardamom pod 2 white cardamom pods 1/3 cup Shaoxing wine 1/3 cup light soy sauce 1 tablespoon dark soy sauce 2 tablespoons rock sugar

Sauce ➢ ¼ cup braising liquid ➢ ¼ cup chili oil ➢ 2 garlic cloves, finely minced ➢ 1 teaspoon Sichuan peppercorn powder ➢ 1 tablespoon toasted sesame seeds ➢ 2 teaspoons Chinese black vinegar ➢ 1 tablespoon light soy sauce ➢ 1 ½ teaspoon sugar ➢ ¼ teaspoon salt Serve ➢ 1/3 cup Chinese celery, chopped ➢ ¼ cup roasted peanuts, chopped ➢ 2 tablespoons cilantro, chopped

How to prepare 1. Add tripe, ginger, and beef shank to a cooking pot and pour in water to cover them. 2. Boil the meat for 1 minute, then drain and rinse the meat. 3. Add the beef and tripe to a wok and pour enough water to cover it. 4. Stir in scallions, sugar, soy sauce, and all the ingredients for meat.

5. Cover and cook this meat for 45 minutes on a simmer. 6. Strain and reserve the braising liquid. 7. Mix all the ingredients for liquid sauce in a bowl. 8. Slice the tripe and beef then transfer to a serving platter. 9. Pour the sauce and celery on top. 10. Garnish with cilantro and peanuts. 11. Enjoy! Preparation time: 10 minutes Cooking time: 46 minutes Total time: 56 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 441 Total Fat 9.9 g Saturated Fat 0.9 g Cholesterol 0 mg Sodium 61 mg Total Carbs 28.9 g Fiber 4.6 g Sugars 1.9 g Protein 16.1 g

Steak Stir-Fry

Ingredients Steak and Marinade ➢ 1 pound beef ribeye, cut into cubes ➢ 1 ½ tablespoon vegetable oil ➢ 1/8 teaspoon baking soda ➢ 1 teaspoon cornstarch



¼ teaspoon salt

Steak Sauce ➢ 5 tablespoons water ➢ 1 teaspoon ketchup ➢ 1 teaspoon Worcestershire sauce ➢ 2 teaspoons soy sauce ➢ 2 teaspoons oyster sauce ➢ 1/8 teaspoon ground white pepper ➢ 1/8 teaspoon sesame oil ➢ 1 tablespoon cornstarch, mixed with 1 tablespoon water Bok Choy ➢ 12 ounces fresh bok choy, cut and washed ➢ 1 tablespoon vegetable oil ➢ 3–4 fresh ginger slices, smashed ➢ 3 garlic cloves, chopped ➢ ½ teaspoon salt ➢ 1/8 teaspoon sugar ➢ 1/8 teaspoon MSG

How to prepare 1. 2. 3. 4.

Mix ketchup and all the ingredients for the sauce in a bowl. Coat the beef cubes with cornstarch, salt, and baking soda. Sear the beef with vegetable oil in a skillet until golden-brown. Sauté ginger, bok choy, salt, sugar, msg, and garlic with oil in a Cantonese wok for 5 minutes. 5. Add beef cubes and sauce into the wok then mix well. 6. Stir and cook the mixture for 5 minutes until beef is done. 7. Serve warm. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 435 Total Fat 17.2 g Saturated Fat 4.7 g Cholesterol 35 mg Sodium 751 mg Total Carbs 24.4 g Fiber 1.2 g Sugars 0.7 g Protein 33.8 g

Beef Lo Mein

Ingredients Beef and Marinade ➢ 12 ounces flank steak, sliced ➢ 1 teaspoon cornstarch ➢ 1 teaspoon soy sauce ➢ 1 teaspoon vegetable oil



¼ teaspoon baking soda

Sauce ➢ 1 tablespoon light soy sauce ➢ 1 tablespoon oyster sauce ➢ 2 teaspoons dark soy sauce ➢ ½ teaspoon sesame oil ➢ ½ teaspoon salt ➢ ¼ teaspoon sugar ➢ ¼ teaspoon white pepper Noodles ➢ 1 pound fresh lo Mein noodles, boiled ➢ 1 garlic clove, minced ➢ 1 carrot, julienned ➢ ½ red bell pepper, julienned ➢ ½ cup mushrooms, sliced ➢ ½ cup bamboo shoots, sliced ➢ 2 cups Napa cabbage, shredded ➢ 2/3 cup snow peas ➢ 2 cups mung bean sprouts ➢ 2 tablespoons vegetable oil ➢ 1 tablespoon Shaoxing wine ➢ 2 scallions, julienned

How to prepare 1. 2. 3. 4.

Mix soy sauce and all the ingredients for the sauce in a bowl. Coat the beef cubes with cornstarch, soy sauce, and baking soda. Sear the beef with vegetable oil in a skillet until golden-brown. Sauté ginger, carrot, cabbage, bell pepper, mushrooms, snow peas, bean sprouts, wine, scallion, and garlic with oil in a Cantonese wok for 7 minutes. 5. Add beef cubes and sauce into the wok, then mix well. 6. Stir and cook the mixture for 5 minutes until beef is done. 7. Serve warm.

Preparation time: 10 minutes Cooking time: 13 minutes Total time: 23 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 426 Total Fat 0.4 g Saturated Fat 0.1 g Cholesterol 0 mg Sodium 11 mg Total Carbs 21.5 g Fiber 1.9 g Sugars 6 g Protein 32.2 g

Roasted Tomato Meat Sauce

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

5 pounds ripe tomatoes 1 tablespoon sea salt 8 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 6 garlic cloves, minced 1 ½ pounds ground beef ½ pound ground pork 1 large onion, finely chopped 6 ounces tomato paste 1 ½ cups beef stock

➢ ➢ ➢ ➢

½ cup dry red wine 2 teaspoons dried oregano 1 ½ teaspoons ground black pepper 1 tablespoon sugar

How to prepare 1. Toss the tomatoes with 4 tablespoons olive oil, 1 tablespoon salt, 2 2. 3. 4. 5. 6. 7. 8.

tablespoons balsamic vinegar, and 3 garlic cloves in a baking tray. Roast the tomatoes for 1 hour in the oven at 400ºF. Saute beef and pork with 4 tablespoons oil in a Mandarin wok until brown. Stir in chopped onion, 3 garlic cloves, black pepper, and salt, then saute for 5 minutes. Transfer the roasted tomatoes to the beef and pork. Stir in red wine, beef stock, tomato paste, sugar, black pepper, and dried oregano. Cover and cook the mixture for 3 hours on a simmer. Serve warm.

Preparation time: 10 minutes Cooking time: 3 hours, 5 minutes Total time: 3 hours, 15 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 407 Total Fat 6.2 g Saturated Fat 0.9 g Cholesterol 0 mg Sodium 1,291 mg Total Carbs 28 g Fiber 2 g Sugars 3.2 g Protein 34.2 g

Pho (Vietnamese Noodle Soup)

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 (3-inch) pieces ginger, cut in half lengthwise 2 onions, peeled 5 pounds beef marrow 2 pounds beef chuck, cut into 2 pieces 2 scallions, cut into 4-inch lengths 1/3 cup fish sauce 2 ½ ounces rock sugar 8-star anise

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

6 cloves 1 cinnamon stick 1 black cardamom pod 2 teaspoons fennel seeds 2 teaspoons coriander seeds 1 tablespoon salt 1 pound dried pho noodles, boiled 1/3 pound beef sirloin, sliced

How to prepare 1. Sauté onions and ginger with oil in a large wok for 5 minutes. 2. Stir in meat and beef marrow then cover to cook for 40 minutes. 3. Toast all the whole spices in a dry skillet for 3 minutes then seal the 4. 5. 6. 7. 8.

spices in a spice infuser. Place the spice infuser to the broth and cover to cook for 4 hours. Stir in sugar, salt, and fish sauce, then mix well. Remove the spice infuser from the soup. Add remaining ingredients including noodles then cook for 5 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 4 hours, 53 minutes Total time: 5 hours, 3 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 410 Total Fat 19.3 g Saturated Fat 2.2 g Cholesterol 0 mg Sodium 244 mg Total Carbs 27.5 g Fiber 2.5 g

➢ ➢

Sugars 1.3 g Protein 14.5 g

Chinese Fried Ribs

Ingredients ➢ ➢ ➢ ➢ ➢

2 pounds pork ribs, cut into 1-inch nuggets 1 large piece red fermented bean curd ½ teaspoon ground white pepper 1 teaspoon sesame oil 1 teaspoon five spice powder

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 tablespoons Shaoxing wine 1 tablespoon soy sauce 1 tablespoon maple syrup ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon baking soda ¼ cup cornstarch 3 cups canola oil

How to prepare 1. Mix bean curd, white pepper, sesame oil, spice powder, wine, soy

2. 3. 4. 5. 6.

sauce, maple syrup, garlic powder, onion powder, baking soda, and cornstarch in a bowl. Stir in pork ribs and mix well to coat. Cover the pork and marinate for 1 hour in the refrigerator. Add 3 cups canola oil in a deep wok and heat up to 350ºF. Deep fry the pork chunks for 7 minutes until golden-brown. Serve warm.

Preparation time: 10 minutes Cooking time: 7 minutes Total time: 17 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 415 Total Fat 12.5 g Saturated Fat 6.8 g Cholesterol 58 mg Sodium 130 mg Total Carbs 29 g Fiber 0.1 g Sugars 1.8 g Protein 33.9 g

Cantonese Pork Knuckles

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 pound ginger 5 cups Chinese sweet vinegar ½ cup Chinese black vinegar 2 pounds pork knuckle 2 tablespoons Shaoxing wine 6 hard-boiled eggs Salt, to taste

How to prepare 1. Boil ginger with sweet vinegar and black vinegar in a Cantonese wok 2. 3. 4. 5.

for 90 minutes on a simmer. Add pork knuckles, wine, and enough water to cover the pork, and cook for 3 minutes. Cover and cook for another 90 minutes over medium heat. Add the hard-boiled eggs to the pork and cook the mixture to a boil. Serve warm.

Preparation time: 10 minutes Cooking time: 1 hour, 33 minutes Total time: 1 hour, 43 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 383 Total Fat 0.4 g Saturated Fat 0.1 g Cholesterol 0 mg Sodium 1,169 mg Total Carbs 31 g Fiber 1.5 g Sugars 5.1 g Protein 42 g

Beijing Lamb Skewers

Ingredients ➢ ➢ ➢ ➢ ➢

1 pound lamb shoulder, diced 2 teaspoons cumin seeds 1 tablespoon dried chili flakes Salt, to taste 1 tablespoon oil



Bamboo skewers

How to prepare 1. Grind cumin seeds with chili flakes, oil, and salt in a mortar with 2. 3. 4. 5.

pestle. Rub this mixture over the lamb cubes and cover to a marinate for 30 minutes. Thread the lamb cubes on the skewers. Sear the lamb skewers for 6 minutes in a preheated and greased wok. Enjoy.

Preparation time: 10 minutes Cooking time: 12 minutes Total time: 22 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 237 Total Fat 22 g Saturated Fat 9 g Cholesterol 35 mg Sodium 118 mg Total Carbs 5 g Sugar 1 g Fiber 2 g Protein 25 g

Xinjiang Cumin Lamb

Ingredients Marinate the Lamb ➢ 1 pound lamb shoulder, cut into 2-inch pieces ➢ 1 tablespoon cumin ➢ 1 ½ teaspoon cornstarch ➢ 1 tablespoon oil ➢ 1 tablespoon light soy sauce ➢ 1 tablespoon Shaoxing rice wine

For the Dish ➢ 2 tablespoons cumin seeds ➢ 2 tablespoons oil ➢ 2 red chili peppers, chopped ➢ ½ teaspoon Sichuan red pepper flakes ➢ ¼ teaspoon sugar ➢ 2 scallions, chopped ➢ Large handful of chopped cilantros ➢ Salt, to taste

How to prepare 1. Mix soy sauce, cornstarch, wine, and cumin in a bowl, and toss in 2. 3. 4. 5. 6. 7.

lamb pieces. Cover and marinate for 1 hour in the refrigerator. Add oil and marinated lamb to a skillet then sear for minutes per side. Mix chili peppers, Sichuan red pepper flakes, sugar, scallions, cilantro, salt, cumin seeds, and oil in a Cantonese wok. Sauté for 1 minute, then add the seared lamb to the wok. Continue cooking the lamb for 5 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 16 minutes Total time: 26 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢

Calories 290 Total Fat 17.25 g Saturated Fat 7.1 g Cholesterol 20 mg Total Carbs 15 g Sugar 2.8 g

➢ ➢ ➢

Fiber 3.8 g Sodium 28 mg Protein 23 g

Xinjiang Lamb Rice

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2 cups uncooked white rice 2 pounds fatty lamb, cut into chunks 4 cups water 3 ginger slices 3 tablespoons oil 1 medium onion, diced 2 teaspoons salt 2 teaspoons soy sauce

➢ ➢ ➢

1 teaspoon cumin powder 1 pound carrots, cut into thin strips ¼ cup raisins

How to prepare 1. Sauté onion, ginger, and carrots with oil in a Mandarin wok for 5 2. 3. 4. 5. 6.

minutes until soft. Stir in lamb, salt, soy sauce, cumin powder then sautés for 8 minutes. Add water to the lamb and bring it to a boil. Stir in rice, cover, and cook for 15 minutes on medium-high heat. Add raisins to the rice and mix well. Cook for 5 minutes then serve warm.

Preparation time: 10 minutes Cooking time: 33 minutes Total time: 43 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 421 Total Fat 12.9 g Saturated Fat 5.1 g Cholesterol 17 mg Total Carbs 28 g Sugar 1.8 g Fiber 0.4 g Sodium 28 mg Protein 41 g

Xi’an Cumin Lamb Burgers

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 tablespoon cumin seeds 1 teaspoon Sichuan peppercorns ½ teaspoon red chili flakes 1 pound ground lamb 1 teaspoon salt 1 medium red onion, sliced 1 jalapeno, thinly sliced 1 small red bell pepper, thinly sliced

➢ ➢ ➢ ➢ ➢

1 tablespoon vegetable oil 1 cup plain Greek Yogurt 2 garlic cloves, minced 4 brioche or potato buns 1 cucumber, diced

How to prepare 1. Toast peppercorns, cumin seeds, and red chili flakes in a skillet. 2. Transfer the mixture to a pestle and grind with a mortar. 3. Mix the lamb with half of the toasted spice mixture and salt and 4. 5. 6. 7. 8. 9.

make 4 patties out of it. Set a wok with oil on medium heat and sear the patties for 2 minutes per side. Transfer the patties to a plat and keep them covered aside. Add peppers, and onion to the skillet until caramelize. Mix yogurt with salt, garlic, and remaining spice mixture in a bowl. Place one patty in each bun then divide caramelized onion, cucumber, and yogurt sauce in the burgers. Serve.

Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 236 Total Fat 21.5 g Saturated Fat 15.2 g Cholesterol 54 mg Total Carbs 27.6 g Sugar 1.4 g Fiber 3.8 g Sodium 21 mg



Protein 44.3 g

Chinese Braised Lamb Casserole

Ingredients ➢ ➢ ➢

2½ pounds lamb breast, cut into 2-inch pieces 15 ginger slices 2 tablespoons oil

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

6 scallions 10 grams rock sugar 3 pieces fermented red bean curd ¼ cup Zhu Hou sauce 1-star anise 3 tablespoons Shaoxing wine 1 teaspoon dark soy sauce 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 dried tangerine peel 6 dried Shiitake mushrooms, soaked and cut in half 4 small carrots, cut into chunks 1 small bamboo shoot, peeled and cut into slices 6 bean thread/sticks, soaked and cut into large chunks Salt, to taste

How to prepare 1. Add lamb and 4 slices of ginger to a cooking pan and fill it with 2. 3. 4. 5.

6. 7. 8.

water. Boil the lamb then drain and rinse under cold water. Sauté ginger, and scallions with 2 tablespoons oil in a Cantonese wok. Stir in sugar, red bean curd, and Zha Hou sauce, then cook for 5 minutes. Add lamb, star anise, wine, soy sauces, oyster sauce, mushroom water, mushrooms, peel, and enough water to cover all the ingredients. Cover and cook the lamb mixture for 60 minutes. Add bamboo shoots, bean threads, and carrot, then cook for 20 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 1 hour, 10 minutes

Total time: 1 hour, 20 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 467 Total Fat 35.1 g Saturated Fat 10.1 g Cholesterol 12 mg Total Carbs 33.9 g Sugar 3.8 g Fiber 2.1 g Sodium 48 mg Protein 26.3 g

Chapter 6: Noodles and Rice Yaki Udon

Ingredients ➢ ➢ ➢ ➢ ➢

1 pound frozen Udon noodles 2 tablespoons butter 1 garlic clove, minced 2 teaspoons dashi powder 1 tablespoon oil

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 ounces pork shoulder 4 ounces oyster mushrooms, sliced 2 tablespoons mirin 2 cups cabbage, shredded 1 medium carrot, julienned 1/8 teaspoon black pepper 2 tablespoons soy sauce 1 tablespoon water 2 scallions, julienned

How to prepare 1. Boil the dry noodles in hot water as per package’s instructions then 2. 3. 4. 5. 6. 7.

drain. Sauté garlic with butter in a Mandarin wok for 30 seconds. Stir in pork shoulder, then sauté for 5 minutes. Add mushrooms along with remaining ingredients except the noodles. Cover and cook for 10 minutes until pork is tender. Stir in noodles and mix well. Serve warm.

Preparation time: 10 minutes Cooking time: 16 minutes Total time: 26 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 375 Total Fat 16 g Saturated Fat 2.1 g Cholesterol 0 mg Total Carbs 28 g Sugar 1.8 g Fiber 0.4 g

➢ ➢

Sodium 8 mg Protein 39 g

Asian Garlic Noodles

Ingredients ➢ ➢ ➢ ➢ ➢

12 ounces thin spaghetti 4 tablespoons unsalted butter 8 garlic cloves, peeled and sliced 1/8 teaspoon turmeric 1 tablespoon oyster sauce

➢ ➢ ➢ ➢ ➢

1 tablespoon soy sauce 1–2 teaspoons brown sugar 1 teaspoon sesame oil 1–2 whole scallions, chopped ¼ cup Parmesan cheese

How to prepare 1. Boil the spaghetti in hot water as per package’s instructions then 2. 3. 4. 5. 6.

drain. Sauté garlic with butter in a Cantonese wok oven for 30 seconds. Mix turmeric, soy sauce, oyster sauce, brown sugar, sesame oil, scallions, and Parmesan cheese in a bowl. Pour this mixture into the wok and cook for 30 seconds. Toss in boiled spaghetti and mix well with the sauce. Serve warm.

Preparation time: 10 minutes Cooking time: 12 minutes Total time: 22 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 285 Total Fat 27.3 g Saturated Fat 14.5 g Cholesterol 175 mg Total Carbs 33.5 g Sugar 0.4 g Fiber 0.9 g Sodium 165 mg Protein 7.2 g

Spicy Cold Skin Noodles (Liangpi)

Ingredients Sauce ➢ ¼ cup chili oil ➢ 2 teaspoons Chinese black vinegar ➢ 1 tablespoon light soy sauce

➢ ➢ ➢ ➢ ➢ ➢

1 teaspoon sesame oil 1 tablespoon toasted sesame seeds 1 teaspoon Sichuan peppercorn powder ½ teaspoon sugar ¼ teaspoon salt 2 garlic cloves, minced

For the Dish ➢ 8 ounces fresh Liangpi noodles ➢ 1 ½ cups bean sprouts ➢ 4 ounces wheat gluten ➢ ¼ cup cilantro leaves ➢ 1 small cucumber, julienned

How to prepare 1. Boil the dry noodles in hot water as per package’s instructions then 2. 3. 4. 5. 6.

drain. Mix all the ingredients for the liquid sauce in a small bowl. Pour this sauce into a wok and cook for 30 seconds. Stir in bean sprouts, wheat gluten, cucumber, and cilantro leaves. Mix well then add the noodles and cook for 1 minute. Serve warm.

Preparation time: 10 minutes Cooking time: 12 minutes Total time: 22 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢

Calories 215 Total Fat 20 g Saturated Fat 7 g Cholesterol 38 mg Total Carbs 48 g Sugar 1 g

➢ ➢ ➢

Fiber 6 g Sodium 12 mg Protein 5 g

Peanut Butter Noodles

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

7 ounces fresh white noodles 2 garlic cloves, minced 1 ½ teaspoon ginger, minced 1/3 cup peanut butter 2–3 tablespoons hot water 1 tablespoon Thai black soy sauce

➢ ➢ ➢ ➢ ➢

2 teaspoons light soy sauce 2 teaspoons fish sauce ½ teaspoon sesame oil 1 tablespoon lime juice 2 teaspoons chili oil

How to prepare 1. Boil the dry noodles in hot water as per package’s instructions then 2. 3. 4. 5.

drain. Sauté garlic and ginger with peanut butter in a Cantonese wok for 30 seconds. Stir in all the sauces, water, lime juice, and chili oil. Mix well and cook it for 1 minutes then toss in noodles. Mix well and serve warm.

Preparation time: 10 minutes Cooking time: 12 minutes Total time: 22 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 298 Total Fat 19.2 g Saturated Fat 11.5 g Cholesterol 123 mg Total Carbs 45 g Sugar 3.3 g Fiber 0.3 g Sodium 142 mg Protein 3.4 g

Singapore Noodles

Ingredients ➢ ➢ ➢ ➢ ➢

5 ounces dried vermicelli rice noodles 12 large frozen shrimp; peeled, deveined, and butterflied 2 ½ tablespoons vegetable oil 2 eggs, beaten 2 garlic cloves, chopped

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 ounces char Siu, Chinese Roast Pork 3 dried red chili peppers 9 ounces Napa cabbage, shredded 1 medium carrot 1 tablespoon Shaoxing wine 2 tablespoons curry powder 2 teaspoons salt ¼ teaspoon sugar 1/8 teaspoon white pepper 2–4 tablespoons chicken stock 1 tablespoon vegetable oil ½ teaspoon sesame oil 1 ½ teaspoons soy sauce 1 scallion, julienned ½ cored onion, thinly sliced

How to prepare 1. Boil the dry noodles in hot water as per package’s instructions then 2. 3. 4. 5. 6. 7.

drain. Sauté garlic with oil in a Cantonese wok for 30 seconds. Stir in cabbage, carrot, and onion, then sauté for 5 minutes. Add shrimp and rest of the ingredients (except the noodles). Cover and cook for 2 minutes until shrimp turn white. Stir in noodles and mix well. Serve warm.

Preparation time: 10 minutes Cooking time: 27 minutes Total time: 37 minutes Servings: 6

Nutritional Values ➢ ➢ ➢

Calories 388 Total Fat 25.3 g Saturated Fat 6.7 g

➢ ➢ ➢ ➢ ➢ ➢

Cholesterol 23 mg Total Carbs 26 g Sugar 0.1 g Fiber 3.8 g Sodium 74 mg Protein 17.6 g

Chicken Mei Fun

Ingredients Rice Noodles ➢ 7 ounces dried rice vermicelli noodles ➢ 1 teaspoon vegetable oil ➢ ½ teaspoon dark soy sauce Chicken ➢ 7 ounces chicken breast, cut into strips

➢ ➢ ➢ ➢ ➢ ➢ ➢

1 teaspoon cornstarch 1 tablespoon water 1 ½ teaspoon oyster sauce 2 teaspoons Shaoxing wine ¼ teaspoon white pepper 1 pinch five spice powder 1 teaspoon vegetable oil

For the Dish ➢ 2 ginger slices, julienned ➢ 4–5 small shallots, sliced ➢ 1 medium carrot, julienned ➢ 5 ounces cabbage, shredded ➢ 3 scallions, cut into 2-inch pieces ➢ 3 tablespoons vegetable oil ➢ 1 ½ tablespoon light soy sauce ➢ ½ teaspoon sesame oil ➢ ¼ teaspoon white pepper ➢ Salt, to taste ➢ 2 tablespoons water

How to prepare 1. Boil the dry noodles in hot water as per package’s instructions then 2. 3. 4. 5. 6. 7.

drain. Sauté noodles with oil and soy sauce in a skillet and keep it aside. Mix chicken with cornstarch, water, oyster sauce, wine, spice powder, and white pepper in a bowl. Heat oil in a Cantonese wok and sear the chicken over medium heat until golden-brown. Stir in shallots, carrots, and cabbage, then sauté for 3 minutes. Toss in rest of the ingredients along with the noodles then mix well. Serve warm.

Preparation time: 10 minutes

Cooking time: 13 minutes Total time: 23 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 392 Total Fat 17.44 g Saturated Fat 11.5 g Cholesterol 125 mg Total Carbs 22 g Sugar 1.4 g Fiber 2.1 g Sodium 135 mg Protein 27 g

Pork Belly Mushroom Rice

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

1 cup shiitake mushrooms, diced 8 ounces pork belly, cut into ¼-inch-thick pieces 2 tablespoons oil 3 ginger slices, minced 1 ½ tablespoons Shaoxing wine 3 tablespoons light soy sauce

➢ ➢ ➢ ➢ ➢

¾ tablespoon dark soy sauce 1 tablespoon sugar ½–¾ cup water 4 cups cooked rice 1 scallion, chopped

How to prepare 1. 2. 3. 4. 5.

Sauté ginger with oil in a Mandarin wok for 30 seconds. Stir in pork, mushrooms, all the sauces, sugar, and water. Mix well and cook for 7 minutes with occasional stirring. Stir in rice and scallions then mix well. Serve warm.

Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 435 Total Fat 9.9 g Saturated Fat 3.2 g Cholesterol 34 mg Sodium 10 mg Total Carbs 31 g Sugar 3.4 g Fiber 1.5 g Protein 26 g

Chinese Sausage Fried Rice

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

3 Chinese sausages, diced 1 medium onion, chopped 5 cups cooked white rice ¾ teaspoon salt ¼ teaspoon sugar 2 teaspoons hot water

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

¼ teaspoon sesame oil 1 teaspoon soy sauce ½ teaspoon dark soy sauce ⅛ teaspoon white pepper 3 tablespoons vegetable oil 2 eggs, beaten ⅔ cup frozen green peas 1 cup mung bean sprouts, boiled 2 scallions, chopped 1 teaspoon Shaoxing wine

How to prepare 1. Sauté onion, with oil in a Mandarin wok for 2 minutes. 2. Stir in sausages, bean sprouts, eggs, all the sauces, sugar, spices, and peas. 3. Mix well and cook for 5 minutes with occasional stirring. 4. Stir in rice and scallions then mix well. 5. Serve warm. Preparation time: 10 minutes Cooking time: 7 minutes Total time: 17 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 399 Total Fat 17.4 g Saturated Fat 11.3 g Cholesterol 47 mg Sodium 192 mg Total Carbs 29 g Sugar 1.5 g Fiber 4.3 g Protein 31 g

Pineapple Fried Rice

Ingredients ➢ ➢ ➢ ➢ ➢

8 ounces shrimp, peeled, deveined 1 cup onion, diced ½ cup carrot, diced 4 ounces ham, finely diced 6 cups cooked rice

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

2/3 cup peas 1 cup pineapple, diced 1 scallion, chopped 2 eggs, beaten ¼ teaspoon salt ½ teaspoon Shaoxing wine 4 tablespoons vegetable oil 1 tablespoon fish sauce 1 tablespoon light soy sauce ½ teaspoon ground white pepper 1 ½ teaspoons sesame oil

How to prepare 1. Beat eggs with salt and wine in a bowl. 2. Pour this mixture into a greased wok and stir cook for 1 minute. 3. Sauté onion, carrot, peas, ham, and pineapple with oil in a cooking pot for 7 minutes. 4. Stir in rest of the ingredients along with eggs, and rice. 5. Mix well and cook for 3 minutes. 6. Serve warm. Preparation time: 10 minutes Cooking time: 11 minutes Total time: 21 minutes Servings: 9

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 479 Total Fat 4.8 g Saturated Fat 1 g Cholesterol 45 mg Sodium 24 mg Total Carbs 58 g Sugar 2.3 g Fiber 4.5 g



Protein 35 g

Pork Fried Rice

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 tablespoon hot water 1 teaspoon honey 1 teaspoon sesame oil 1 teaspoon Shaoxing wine 1 tablespoon soy sauce 1 teaspoon dark soy sauce ¼ teaspoon white pepper 5 cups cooked Jasmine rice 1 tablespoon oil 1 medium onion, diced

➢ ➢ ➢ ➢ ➢

1 pound Chinese BBQ pork, cut into ½-inch chunks 1 teaspoon salt ½ cup bean sprouts 2 eggs, scrambled 2 scallions, chopped

How to prepare 1. Sauté onion, bean sprouts, and pork with oil in a Mandarin wok for 7 2. 3. 4. 5.

minutes. Stir in rest of the ingredients along with eggs (except rice). Mix well and cook for 5 minutes. Stir in rice and mix gently. Serve warm.

Preparation time: 10 minutes Cooking time: 12 minutes Total time: 22 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 449 Total Fat 14.5 g Saturated Fat 8.1 g Cholesterol 56 mg Sodium 56 mg Total Carbs 30.6 g Sugar 0.3 g Fiber 0.2 g Protein 22.6 g

Fried Brown Rice

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 cups cooked brown rice 8 ounces beef, chicken, or pork, cut into ½-inch pieces 1 tablespoon water 1 ½ teaspoon dark mushroom soy sauce 1 teaspoon vegetable oil 1 teaspoon cornstarch ¼ teaspoon granulated sugar 1/8 teaspoon ground white pepper

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

½ teaspoon sesame oil 1 teaspoon dark soy sauce 1 tablespoon light soy sauce 3 tablespoons vegetable oil 2 eggs, beaten 1 medium onion, chopped ¾ cup carrots, chopped 1 tablespoon Shaoxing wine 1 cup frozen peas 1 scallion, chopped

How to prepare 1. Beat eggs with salt and wine in a bowl. 2. Pour this mixture into a greased wok and stir cook for 1 minute. 3. 4. 5. 6. 7. 8.

Transfer it to a plate. Mix cornstarch with water, soy sauce, white pepper, and sesame oil in a bowl. Sauté onion, carrot, and peas with oil in a cooking pot for 5 minutes. Stir in meat then sauté for 7 minutes. Pour in prepared sauce and mix well. Add cooked eggs, rice, wine, and scallions, then mix well to cook for 2 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢

Calories 388 Total Fat 6 g Saturated Fat 1 g Cholesterol 72 mg

➢ ➢ ➢ ➢ ➢

Sodium 472 mg Total Carbs 25 g Fiber 1.6 g Sugar 2.3 g Protein 15.5 g

Chapter 7: Chicken and Duck Braised Duck with Taro

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 pounds duck, cut into pieces 1 ½ pounds large taro ½ cup oil 1 small piece of rock sugar 5 ginger slices 8 garlic cloves, smashed 3 scallions, white and green parts separated ¼ cup Shaoxing wine

➢ ➢ ➢ ➢

1 tablespoon oyster sauce 3 tablespoons light soy sauce 2 tablespoons dark soy sauce 2 cups water

How to prepare 1. Sauté ginger, garlic, and scallions with oil in a Mandarin wok. 2. Stir in wine, oyster sauce, soy sauce, water, sugar, and duck to the 3. 4. 5. 6.

wok. Sear the duck for 3 minutes then pour in water. Cover and cook the duck for 20 minutes on medium-low heat. Stir in taro and cook for 7 minutes. Serve warm.

Preparation time: 10 minutes Cooking time: 37 minutes Total time: 47 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 301 Total Fat 12.2 g Saturated Fat 2.4 g Cholesterol 110 mg Total Carbs 15 g Fiber 0.9 g Sugar 1.4 g Sodium 276 mg Protein 28.8 g

Chicken Egg Foo Young

Ingredients Pancakes ➢ 10 ounces chicken mince ➢ 1 tablespoon water ➢ 1 teaspoon soy sauce ➢ 2 teaspoons cornstarch ➢ 1 tablespoon peanut oil ➢ 1 medium onion, diced

➢ ➢ ➢ ➢ ➢

2 cups mung bean sprouts, boiled 6 large eggs ¼ teaspoon sesame oil 1 scallion, chopped Sesame seeds

Gravy ➢ 1 tablespoon vegetable oil ➢ 1 tablespoon flour ➢ ½ teaspoon turmeric ➢ ½ teaspoon paprika ➢ 1/8 teaspoon garlic powder ➢ 1/8 teaspoon onion powder ➢ 3 cups chicken stock ➢ 2 teaspoons soy sauce ➢ 1 tablespoon oyster sauce ➢ ½ teaspoon sesame oil ➢ ¼ teaspoon white pepper ➢ ¼ cup cornstarch ➢ Salt, to taste ➢ ¼ cup chicken stock

How to prepare 1. Mix chicken cubes with 1 tablespoon water, 1 teaspoon cornstarch, 2. 3. 4. 5. 6. 7.

and 1 teaspoon soy sauce in a bowl. Cover and set it aside. Prepare the sauce, add oil to a Mandarin wok, and stir in 1 tablespoon flour. Stir and cook this mixture for 20 seconds, then stir in paprika, turmeric, onion powder, and garlic powder. Mix and cook for 15 seconds, then add chicken stock. Cook this mixture to a simmer then add sesame oil, oyster sauce, white pepper, and soy sauce. Cook and mix this sauce for 30 seconds, then remove from the heat. Add 1 tablespoon oil and chicken in a skillet until golden-brown.

8. Mix bean sprouts with onion, chicken, eggs, cornstarch, in a bowl. 9. Make medium-sized patties out of this mixture. 10. Set a skillet over medium heat and pour in sesame oil. 11. Sear the patties for 5 minutes per side until golden-brown. 12. Pour the prepared sauce on top of the patties. 13. Serve warm. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 349 Total Fat 11.9 g Saturated Fat 1.7 g Cholesterol 78 mg Total Carbs 18 g Fiber 1.1 g Sugar 0.3 g Sodium 79 mg Protein 35 g

Chicken and Broccoli with Brown Sauce

Ingredients Chicken ➢ 12 ounces boneless skinless chicken breast ➢ 3 tablespoons water ➢ 1 tablespoon oyster sauce

➢ ➢

1 teaspoon cornstarch 1 ½ teaspoon vegetable oil

For the Dish ➢ 2/3 cup chicken stock, warmed ➢ 1 ½ teaspoons sugar ➢ 1 ½ tablespoons soy sauce ➢ 2 teaspoons dark soy sauce ➢ 1 tablespoon oyster sauce ➢ 1 teaspoon sesame oil ➢ 1/8 teaspoon white pepper ➢ 4 cups broccoli florets ➢ 3 tablespoons vegetable oil ➢ 2 garlic cloves, minced ➢ ¼ teaspoon fresh ginger, grated ➢ 1 tablespoon Shaoxing wine ➢ 2 tablespoons cornstarch, whisked with 2 tablespoons water

How to prepare 1. Mix chicken with water, cornstarch, oyster sauce, and vegetable oil 2. 3. 4. 5. 6. 7. 8. 9.

in a bowl. Prepare the sauce by mixing chicken stock with oyster sauce, soy sauce, white pepper, and sesame oil in a bowl. Boil broccoli in water for 1 minute, then drain. Sauté chicken with 2 tablespoons vegetables in a Cantonese wok until golden-brown. Transfer the chicken to a plate. Sauté ginger and garlic with 1 tablespoon oil in a Cantonese wok then add wine. Stir in prepared sauce, chicken, and broccoli. Mix well and cook for 15 seconds. Mix cornstarch with 2 tablespoons water. Pour this slurry into the chicken and cook until mixture thickens. Serve warm.

Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 448 Total Fat 15.7 g Saturated Fat 2.7 g Cholesterol 75 mg Total Carbs 31 g Fiber 0 g Sugar 1.1 g Sodium 94 mg Protein 44.1 g

Cashew Chicken

Ingredients Chicken Marinade ➢ 1 pound boneless chicken breast, cut into 1-inch pieces ➢ 3 tablespoons water ➢ 2 teaspoons oyster sauce ➢ 1 teaspoon canola oil



1 tablespoon cornstarch

Sauce ➢ 2 tablespoons light soy sauce ➢ 1 teaspoon dark soy sauce ➢ ½ teaspoon rice wine vinegar ➢ ½ cup chicken stock ➢ 1 teaspoon hoisin sauce ➢ ½ teaspoon sesame oil ➢ 1 ½ tablespoons honey ➢ 1/8 teaspoon ground white pepper Dish ➢ 3 tablespoons canola oil ➢ 1 teaspoon ginger, grated ➢ 2 garlic cloves, minced ➢ ½ cup green bell pepper, chopped ➢ ½ cup water chestnuts, chopped ➢ ½ cup scallions, chopped ➢ 1 ½ tablespoons Shaoxing wine ➢ 1 cup unsalted cashews, roasted ➢ 2 tablespoons cornstarch, whisked with 2 tablespoons water

How to prepare 1. 2. 3. 4. 5. 6. 7. 8.

Mix water with cornstarch, oyster sauce, and oil in a bowl. Stir in chicken and mix well to coat. Cover and marinate for 1 hour. Mix the remaining sauce ingredients in a bowl and set it aside. Sauté the chicken with 2 tablespoons oil in a skillet until goldenbrown and set it aside. Sauté ginger, garlic, scallions, red pepper, and chestnuts in a Cantonese wok for 5 seconds. Stir in wine and cook for 10 seconds. Pour the prepared the sauce and mix well. Stir in cashews and cook for 5 minutes on a simmer.

9. Mix cornstarch with water in a bowl and pour into the sauce. 10. Cook until the sauce thickens and add chicken to the sauce. 11. Mix well and serve warm. Preparation time: 10 minutes Cooking time: 12 minutes Total time: 22 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 327 Total Fat 3.5 g Saturated Fat 0.5 g Cholesterol 162 mg Total Carbs 56 g Fiber 0.4 g Sugar 0.5 g Sodium 142 mg Protein 21.5 g

Peking Duck

Ingredients Duck ➢ 4 boneless duck breasts ➢ ¼ teaspoon salt ➢ 1 teaspoon light soy sauce ➢ 1 teaspoon Shaoxing wine ➢ 1/8 teaspoon five spice powder



1 tablespoon oil

Fixings ➢ 1 cucumber, julienned ➢ ½ cup cantaloupe, julienned ➢ 2 scallions, julienned ➢ 3 garlic cloves, finely minced ➢ 3 tablespoons hoisin sauce

How to prepare 1. Mix wine, five-spice powder, soy sauce, and salt in a bowl. 2. Soak the duck breasts in the marinade for 20 minutes for marination. 3. Sear the marinated duck breast in a Mandarin wok greased with oil over medium heat for 10 minutes per side until golden-brown. 4. Mix cucumber with cantaloupe, scallions, garlic, and hoisin sauce in a bowl. 5. Serve the duck breast with cucumber mixture. 6. Enjoy. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings : 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 372 Total Fat 11.1 g Saturated Fat 5.8 g Cholesterol 610 mg Total Carbs 19 g Fiber 0.2 g Sugar 0.2 g Sodium 749 mg Protein 63.5 g

Ginger Chicken

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

3 scallions, chopped 4 garlic cloves, cut in half 6 ginger slices, ¼-inch thick 1 tablespoon vegetable oil 24 ounces boneless chicken thighs, cut into chunks 3 shallots, cut into quarters

➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

¼ cup Shaoxing wine 1 ½ cups chicken stock 1 teaspoon light brown sugar 2 tablespoons soy sauce 1 teaspoon dark soy sauce ¼ teaspoon white pepper 2 teaspoons oyster sauce 1 tablespoon cornstarch, mixed with 1 tablespoon water

How to prepare 1. Sauté garlic and ginger with oil in a Cantonese wok for 1 minute. 2. Stir in scallion, chicken thighs, and shallots, and cook for 5 minutes. 3. Add wine, chicken stock, brown sugar, soy sauce, white pepper, and 4. 5. 6. 7.

oyster sauce. Mix, cover, and cook on medium-low heat until the chicken is tender. Whisk cornstarch with 1 tablespoon water in a small bowl. Pour this slurry into the pan and cook for 2–3 minutes until the sauce thickens. Serve warm.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 345 Total Fat 13.1 g Saturated Fat 9.1 g Cholesterol 96 mg Sodium 35 mg Total Carbs 44 g Sugar 1.2 g Fiber 1.5 g



Protein 33.5 g

Baked White Pepper Chicken Wings

Ingredients ➢ ➢ ➢ ➢

3 pounds whole chicken wings 1–2 tablespoons white pepper powder 2 teaspoons salt 1 teaspoon Sichuan peppercorn powder

➢ ➢ ➢

2 teaspoons vegetable oil ½ cup all-purpose flour ¼ cup cornstarch

How to prepare 1. Mix cornstarch with all-purpose flour, peppercorn powder, salt, and 2. 3. 4. 5.

white pepper powder in a bowl. Toss in chicken wings to the flour mixture, then coat well. Grease a wok vegetable oil and sear the chicken for 5 minutes on medium heat. Transfer the wings to the baking pan and bake them for 30–35 minutes in the oven at 475ºF. Serve warm.

Preparation time: 10 minutes Cooking time: 40 minutes Total time: 50 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 295 Total Fat 23.4 g Saturated Fat 11.7 g Cholesterol 135 mg Sodium 112 mg Total Carbs 25 g Sugar 12.5 g Fiber 1 g Protein 27.9 g

Cantonese Poached Chicken

Ingredients Chicken ➢ 3 pounds whole chicken, cut into pieces ➢ 2 scallions, chopped ➢ 5 ginger slices, chopped

Sauce ➢ 3 tablespoons scallions, minced ➢ 2 tablespoons ginger, minced ➢ 3 tablespoons vegetable oil ➢ Salt, to taste

How to prepare 1. Add 18 cups of water to a large cooking pot and place the whole 2. 3. 4. 5. 6.

chicken in the pot. Set this pot over medium heat and add ginger and scallions. Cook and boil the chicken for 40 minutes until chicken is tender. Saute ginger with vegetable oil in a large wok. Add chicken to the oil and cook for 5 minutes per side until golden. Serve warm.

Preparation time: 10 minutes Cooking time: 50 minutes Total time: 60 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 307 Total Fat 29 g Saturated Fat 14 g Cholesterol 111 mg Sodium 122 mg Total Carbs 27 g Sugar 1 g Fiber 3 g Protein 36 g

Chinese Braised Duck Legs

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

4 duck legs ¼ cup Shaoxing wine 2 cups chicken stock 2 tablespoons soy sauce 2 tablespoons oyster sauce ½ teaspoon sesame oil ¼ teaspoon white pepper 3 ginger slices 3 garlic cloves, sliced



12 scallions, cut into 2-inch pieces

How to prepare 1. Sauté ginger and garlic with sesame oil in a large wok for 1 minute. 2. Stir in chicken stock, wine, soy sauce, oyster sauce, and white 3. 4. 5. 6.

pepper. Mix well and cook this mixture to a simmer. Toss in duck legs, cover, and cook until the duck is tender. Garnish with scallions. Serve warm.

Preparation time: 10 minutes Cooking time: 45 minutes Total time: 55 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 267 Total Fat 44.5 g Saturated Fat 17.4 g Cholesterol 153 mg Sodium 217 mg Total Carbs 18.4 g Sugar 2.3 g Fiber 1.3 g Protein 33.1 g

Chicken Chop Suey

Ingredients Chicken and Marinade ➢ 12 ounces boneless chicken breast, sliced ➢ 3 tablespoons water ➢ 1 tablespoon oyster sauce ➢ 1 teaspoon Shaoxing wine

➢ ➢

1 teaspoon vegetable oil 2 teaspoons cornstarch

Sauce ➢ 2/3 cup chicken stock ➢ ¼ teaspoon granulated sugar ➢ 1 ½ tablespoons soy sauce ➢ 1 teaspoon dark soy sauce ➢ 1 ½ tablespoons oyster sauce ➢ ½ teaspoon toasted sesame oil ➢ 1/8 teaspoon white pepper For the Dish ➢ 3 tablespoons vegetable oil ➢ 2 garlic cloves, chopped ➢ 4 mushrooms, sliced ➢ ½ small carrot, sliced ➢ 2/3 cup celery, sliced ➢ 6 ounces bok choy, cut into 2-inch pieces ➢ 1 tablespoon Shaoxing wine ➢ ¾ cup mung bean sprouts ➢ 1 cup snow peas ➢ 1 ½ tablespoons cornstarch

How to prepare 1. Mix water, wine, and oyster sauce in a bowl, and soak the chicken 2. 3. 4. 5. 6. 7.

slices in this mixture. Whisk 2 teaspoons cornstarch with 1 teaspoon oil in a bowl. Mix the remaining sauce ingredients in a bowl. Add 2 tablespoons vegetable oil in a Mandarin wok and sear the chicken for 5–10 minutes until golden-brown. Transfer the chicken slices to a plate and keep it aside. Sauté garlic with oil in a Cantonese wok for several seconds, then add carrots, mushrooms, and celery. Sauté for 30 seconds. Stir in bok choy and Shaoxing wine, then mix well.

8. Pour in the prepared sauce and mix well, then cook to a simmer. 9. Stir in snow peas, bean sprouts, and chicken. 10. Mix cornstarch with 2 tablespoons water in a bowl and pour the mixture into the chicken. 11. Cook this mixture until the sauce thickens. 12. Serve warm. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 331 Total Fat 38.5 g Saturated Fat 19.2 g Cholesterol 141 mg Sodium 283 mg Total Carbs 22 g Sugar 3 g Fiber 1 g Protein 21 g

Chapter 8: Fish and Seafood Sesame Panko Crab Cakes

Ingredients Crab Cakes ➢ ¼ cup mayonnaise ➢ 2 scallions, chopped ➢ 2 eggs ➢ 1 tablespoon Dijon mustard

➢ ➢ ➢ ➢ ➢ ➢ ➢

2 teaspoons Old Bay seasoning 2 teaspoons lime juice 1 pound lump crabmeat 1 ½ cups panko breadcrumbs 2 tablespoons toasted sesame seeds Salt and black pepper, to taste Oil, for cooking

Tartar Sauce ➢ ½ cup mayonnaise ➢ 2 tablespoons pickles, chopped ➢ 2 tablespoons red onion, chopped ➢ ¼ cup cilantro, chopped ➢ 1 tablespoon lime juice

How to prepare 1. Mix crabmeat with breadcrumbs, sesame seeds, salt, black pepper,

2. 3. 4. 5.

lime juice, Old Bay seasoning, mayonnaise, scallions, eggs, and mustard in a bowl. Make 8 equal-sized patties out of this mixture and refrigerate the patties for 10 minutes. Meanwhile, blend all ingredients for tartar sauce in a blender. Sear the crab cakes in hot oil in a Mandarin wok over medium heat until golden-brown. Serve warm with tartar sauce.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 8

Nutritional Values ➢ ➢ ➢

Calories 216 Total Fat 10.9 g Saturated Fat 8.1 g

➢ ➢ ➢ ➢ ➢ ➢

Cholesterol 0 mg Sodium 8 mg Total Carbs 8.3 g Sugar 1.8 g Fiber 3.8 g Protein 26.4 g

Chinese Sweet and Sour Fish

Ingredients Fish ➢ 12 ounces cod fillet, cut into cubes ➢ 3 cups canola oil, for frying ➢ ¾ cup all-purpose flour

➢ ➢ ➢ ➢ ➢ ➢ ➢

¼ teaspoon baking powder 1 tablespoon cornstarch ½ teaspoon salt ⅛ teaspoon turmeric powder ⅛ teaspoon white pepper ¼ teaspoon sesame oil ⅔ cup cold seltzer or club soda

Sweet and Sour Sauce ➢ ¼ cup red onion, diced ➢ ¼ cup red bell peppers, diced ➢ ¼ cup green bell peppers, diced ➢ 1 tablespoon ketchup ➢ ¾ cup canned pineapple chunks ➢ ¾ cup pineapple juice ➢ 2 ½ tablespoons red wine vinegar ➢ ⅓ cup water ➢ ¼ teaspoon salt ➢ 2 tablespoons sugar ➢ 1 ½ tablespoons cornstarch

How to prepare 1. Mix cornstarch, flour, salt, turmeric, white pepper, sesame oil, club 2. 3. 4. 5. 6. 7. 8. 9.

soda, and baking powder in a bowl. Dip the fillets in the soda-flour mixture to coat well. Add 3 cups oil to a deep wok and heat to 350ºF. Deep fry the fish fillets until golden-brown. Transfer the fillets to a plate lined with paper towel then cover with a foil sheet. Sauté onion and peppers with oil in a cooking pan for 30 seconds. Stir in ketchup and sauté for 20 seconds. Stir in sugar, salt, vinegar, pineapple, and pineapple juices. Cook this sauce for 2 minutes on a low simmer. Stir in cornstarch then mix gently and cook until it makes a thick

sauce. 10. Pour this sauce over the fillets. 11. Serve warm. Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 237 Total Fat 22 g Saturated Fat 9 g Cholesterol 35 mg Sodium 118 mg Total Carbs 15 g Sugar 1 g Fiber 2 g Protein 34 g

Crispy Fried Flounder

Ingredients ➢ ➢ ➢ ➢ ➢ ➢

1-1¼ pounds whole flounder, sole, or fluke 2 teaspoons Shaoxing wine ¾ teaspoon salt ½ teaspoon white pepper 3 tablespoons cornstarch ⅔ cup canola oil

Sauce ➢ 1 ½ tablespoons hot water ➢ ¼ teaspoon sugar ➢ 1 ½ tablespoons soy sauce ➢ 2 teaspoons Shaoxing wine ➢ 3 tablespoons oil ➢ 1 scallion, julienned ➢ 1 small handful cilantro, chopped

How to prepare 1. Mix hot water, sugar, soy sauce, wine, scallion, cilantro, and oil in a 2. 3. 4. 5. 6. 7. 8.

saucepan. Cook this mixture for 5 minutes with occasional stirring, then allow the sauce to cool. Mix cornstarch with white pepper, salt, and wine in a bowl. Coat the flounder with the cornstarch mixture. Heat oil in a deep wok for deep frying and deep fry the flounder until golden-brown. Transfer the flounder to a plate lined with a paper towel. Pour the prepared sauce over the fillet. Serve warm.

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 390 Total Fat 17.25 g Saturated Fat 7.1 g Cholesterol 20 mg Sodium 28 mg Total Carbs 5.5 g Sugar 2.8 g

➢ ➢

Fiber 3.8 g Protein 43 g

Shanghai Smoked Fish

Ingredients Fish and Marinade ➢ 2 ½ pounds small buffalo carp, cut into ¾-inch-thick sections ➢ 4 tablespoons Shaoxing wine ➢ ½ teaspoon ground white pepper ➢ ½ teaspoon salt



3 teaspoons ginger, grated

Sauce ➢ 3 cups water ➢ 4 ginger slices ➢ 2-star anise ➢ 1 cinnamon stick ➢ 5 bay leaves ➢ 90 grams brown rock sugar ➢ ½ cup Shaoxing wine ➢ 1 tablespoon oyster sauce ➢ 5 tablespoons light soy sauce ➢ 1 ½ tablespoons dark soy sauce ➢ ½ teaspoon Chinese black vinegar ➢ 4 scallions ➢ ½ cup orange juice

How to prepare 1. Mix wine with white pepper, salt, and ginger in a shallow large bowl. 2. Add the fish fillets to the wine mixture and cover to marinate for 24 hours in the refrigerator. 3. Prepare the sauce, add water, ginger, star anise, cinnamon, bay leaves, brown sugar, wine, soy sauce, black vinegar, scallions, and orange juice in a saucepan. 4. Cook this mixture on medium heat until the sauce is reduced to half. 5. Strain the mixture and allow it to cool. 6. Meanwhile, remove the fish from the marinade, and set it aside. 7. Heat oil in a deep wok for deep frying and fry the fish until goldenbrown. 8. Transfer the fish to a plate lined with a paper towel. 9. Pour the prepared sauce on top. 10. Serve warm. Preparation time: 10 minutes

Cooking time: 15 minutes Total time: 25 minutes Servings: 4

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 421 Total Fat 12.9 g Saturated Fat 5.1 g Cholesterol 17 mg Sodium 28 mg Total Carbs 28.1 g Sugar 1.8 g Fiber 0.4 g Protein 35.4 g

Ketchup Shrimp Stir-Fry

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

12 ounces large, shell-on headless shrimp 2 tablespoons vegetable oil 7 fresh ginger slices, cut ⅛-inch thick 1 garlic clove, sliced 2 scallions, chopped ¼ cup ketchup 1 teaspoon Worcestershire sauce ⅛ teaspoon white pepper

➢ ➢ ➢

½ teaspoon sugar 2 tablespoons Shaoxing wine 1 tablespoon soy sauce

How to prepare 1. Mix ketchup, Worcestershire sauce, white pepper, sugar, wine, soy 2. 3. 4. 5.

sauce, scallions, garlic, and ginger in a cooking pan. Cook the sauce for 5 minutes on medium heat, then remove it from the heat. Sauté shrimp with 1 tablespoon canola oil in a Cantonese wok until they turn golden brown in color. Pour in the sauce and toss gently to coat the shrimp. Serve warm.

Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 236 Total Fat 21.5 g Saturated Fat 15.2 g Cholesterol 54 mg Sodium 21 mg Total Carbs 17.6 g Sugar 1.4 g Fiber 3.8 g Protein 44.3 g

Steamed Mussels

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

3 pounds mussels, debearded Sliced rustic bread 2 tablespoons olive oil 4 garlic cloves, chopped 2 sprigs fresh thyme ½ cup onion, chopped ¼ teaspoon salt ½ cup broth ¼ teaspoon sugar ⅓ cup dry white wine

➢ ➢

¼ cup fresh parsley, chopped Black pepper

How to prepare 1. Sauté onion, with olive oil, garlic, and thyme in a Mandarin wok until soft. 2. Stir in white wine, broth, black pepper, and mussels. 3. Reduce its heat to low, cover, and cook the mussels for 6–7 minutes. 4. Serve warm. Preparation time: 10 minutes Cooking time: 12 minutes Total time: 22 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 367 Total Fat 35.1 g Saturated Fat 10.1 g Cholesterol 12 mg Sodium 48 mg Total Carbs 19 g Sugar 3.8 g Fiber 2.1 g Protein 36.3 g

Hunan-Style Fish

Ingredients ➢ ➢ ➢ ➢ ➢

1 ½ pounds fresh tilapia 16 ounces silken tofu ⅛ teaspoon salt 3 tablespoons canola oil 1 ½ tablespoons ginger, minced

➢ ➢ ➢ ➢ ➢ ➢ ➢

6 tablespoons Duo Jiao 3 garlic cloves, minced 1 scallion, diced ⅔ cup hot water 2 tablespoons soy sauce 1 teaspoon sugar ¼ teaspoon white pepper

How to prepare 1. Mix hot water, soy sauce, sugar, white pepper, garlic, ginger, salt, 2. 3. 4. 5. 6.

scallions, and Duo Jiao in a Mandarin wok. Cook this sauce until the sauce is reduced to half, then allow it to cool. Soak the tofu and fillets in the prepared sauce, rub well, and cover to marinate for 30 minutes. Add oil to a cooking pan and place it over medium heat. Sear the tofu and fish in the skillet for 5 minutes per side until golden-brown. Serve warm.

Preparation time: 10 minutes Cooking time: 50 minutes Total time: 60 minutes Servings: 2

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 375 Total Fat 16 g Saturated Fat 2.1 g Cholesterol 0 mg Sodium 8 mg Total Carbs 18 g Sugar 1.8 g Fiber 0.4 g Protein 39 g

Chinese Shrimp Cakes

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

1 pound shrimp, chopped 1 small carrot, blanched and chopped 5 water chestnuts, minced ¼ cup cilantro, finely chopped 1 teaspoon ginger, grated 2 teaspoons Shaoxing wine ½ teaspoon salt 1/8 teaspoon ground white pepper

➢ ➢ ➢ ➢ ➢

2 teaspoons oyster sauce 1 teaspoon sesame oil ¼ teaspoon sugar 1 teaspoon cornstarch 3 tablespoons oil

How to prepare 1. Mix water chestnuts, shrimp, carrot, ginger, cilantro, wine, white, 2. 3. 4. 5.

and rest of the ingredients (except oil) in a bowl. Add oil to a Cantonese wok and place it over medium-high heat. Make 10 patties out of this mixture and sear the patties in batches in the skillet. Cook the patties for 5 minutes per side until golden-brown. Serve warm.

Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes Servings: 10

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 285 Total Fat 27.3 g Saturated Fat 14.5 g Cholesterol 175 mg Total Carbs 13.5 g Sugar 0.4 g Fiber 0.9 g Sodium 165 mg Protein 27.2 g

Typhoon Shelter Shrimp

Ingredients ➢ ➢ ➢ ➢ ➢

1 pound large, head-on shrimp ¼ teaspoon white pepper powder 2 teaspoons Shaoxing wine 3–4 ginger slices, minced 7 garlic cloves, minced

➢ ➢ ➢ ➢ ➢ ➢ ➢

2 scallions, chopped 3 red chilies, chopped 1 cup panko breadcrumbs 1 cup vegetable oil ½ teaspoon salt ¼ teaspoon sugar 1/8 teaspoon five-spice powder

How to prepare 1. Sauté ginger and garlic with vegetable oil in a Mandarin wok until 2. 3. 4. 5. 6.

golden-brown. Stir in white pepper, wine, red chilies, scallions, salt, sugar, and spice powder. Mix and toss in shrimp, then cook for 5–6 minutes. Spread the shrimp in a baking dish and drizzle the panko crumbs on top. Bake the shrimp for 2 minutes in the oven at 350ºF. Serve warm.

Preparation time: 10 minutes Cooking time: 8 minutes Total time: 18 minutes Servings: 6

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 215 Total Fat 20 g Saturated Fat 7 g Cholesterol 38 mg Sodium 12 mg Total Carbs 8 g Sugar 1 g Fiber 6 g Protein 35 g

Shrimp and Broccoli with Brown Sauce

Ingredients ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

16 shrimps; peeled, deveined, and butterflied 10 ounces broccoli florets ½ cup chicken stock ¼ teaspoon granulated sugar 1 ½ tablespoons soy sauce ½ teaspoon dark soy sauce 1 tablespoon oyster sauce ½ teaspoon sesame oil

➢ ➢ ➢ ➢ ➢

1/8 teaspoon white pepper 2 tablespoons canola oil 2 garlic cloves, chopped 1 tablespoon Shaoxing wine 1 ½ tablespoons cornstarch, whisked with 2 tablespoons water

How to prepare 1. 2. 3. 4.

Add sesame oil to a large wok and stir in garlic. Sauté until the garlic turns golden, then add broccoli. Stir and cook for 5 minutes until soft. Add shrimp, sugar, soy sauce, chicken stock, oyster sauce, white pepper, and wine to the saucepan. 5. Cook the mixture until the shrimp are tender. 6. Stir in cornstarch, mix and cook until the mixture thickens. 7. Serve warm. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 15 minutes Servings: 8

Nutritional Values ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢ ➢

Calories 243 Total Fat 21 g Saturated Fat 18.2 g Cholesterol 121 mg Total Carbs 17.3 g Sugar 0.9 g Fiber 0.1 g Sodium 34 mg Protein 43 g

Conclusion Now that you know the secrets of Chinese wok cooking, you can cook all sorts of Chinese meals at home. Wok cooking is simple, easy, and fun. As long as you have all the special sauces, spices, and other ingredients resting in your kitchen, you can mix them together to prepare a fancy Chinese meal in no time. This cookbook has brought you a variety of Chinese recipes in one place, from delicious dumplings to egg rolls, egg stir-fry, Chinese appetizers, noodle soups, rice meal, and lots of meat-based entrees and tofu recipes. So, put on your apron, select your favorite recipes out of these picks, and master the art of Chinese cooking at home!