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Chinese: 50 Essential Recipes for Today's Busy Cook
By Adams Media
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About this ebook
Everything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. Now you can make all your favorite Chinese dishes at home! Here’s all you need to get started - whether you’re making a simple meal for one or an elaborate buffet for company - with recipes like Savory Shanghai Noodles and Mu Shu Beef.
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Adams Media
At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.
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Book preview
Chinese - Adams Media
The Best of Everything Chinese cover
The Best of Everything®
Chinese
50 Essential Recipes for Today’s Busy Cook
Adams Media, a division of F+W Media, Inc.
Avon, Massachusetts
Contents
Introduction
Plum Sauce
Peanut Sauce
Quick and Easy Sweet-and-Sour Sauce
Asian Vinaigrette
Spring Rolls
Shrimp-Stuffed Mushrooms
Spicy Potstickers
Crisp Chinese Seaweed
Siu Mai (Cook and Sell) Dumplings
Hot and Sour Soup
Bean Curd Soup
Chinese Potato Salad
Hot Spiced Cucumbers
Bean Sprout and Carrot Salad
Basic Fried Rice
Noodle Pancake
Chicken Chow Mein
Beefy Fried Rice Noodles
Savory Shanghai Noodles
Basic Beef Stir-Fry
Beef Curry
Mu Shu Beef
Oriental Meatballs
Honey Roasted Pork
Basic Sweet-and-Sour Pork
Pork in Plum Sauce
Pork Chop Suey
Hoisin Chicken
Bang Bang Chicken
Quick and Easy Curry Chicken
Tea-Smoked Chicken
Stir-Fried Duck with Pineapple
Stewed Tofu
Twice-Cooked Tofu
Tea Eggs
Veggie Egg Foo Young
Scrambled Eggs with Shrimp
Spicy Fish Fry
Butterfly Prawns
Sweet-and-Sour Fish
Snow Pea Stir-Fry
Stir-Fried Baby Bok Choy
Stuffed Red Peppers
Bitter Melon Stir-Fry
Steamed Carrots with Oyster Sauce
Poached Pears with Lemon
Mandarin Pancakes
Spicy Roasted Peanuts
Glazed Bananas
Also Available
Copyright Page
Introduction
Chinese food has long been a take-out favorite for families. What makes Chinese cuisine so appealing? The true secret to Chinese cuisine lies in a harmonious blending of flavors, textures, and colors. So, why aren’t more people stir-frying noodles and boiling dumplings?
A common misconception is that it takes a skilled chef working with state-of-the-art equipment to prepare good Chinese food. Fortunately, that’s not true. Stir-frying, steaming, and deep-frying — the three primary Chinese cooking techniques — are all easily mastered with practice.
Another common complaint is that the recipes are too complex, taking too long to make. The sight of a lengthy ingredient list can be a little daunting. But on closer inspection you’ll find that many of the ingredients go into preparing a marinade or sauce. Subtract those, and the basic recipe is frequently quite simple.
What are the pluses of cooking Chinese food at home? Besides the obvious advantage to your wallet, it’s often healthier than restaurant fare, since you control the fat and calorie count. You can let your own creativity come into play, adjusting a recipe to add favorite foods or seasonal local ingredients. Cooking Chinese food at home also allows you to modify a recipe to suit your family’s tastes — substituting parsley for cilantro, for example.
An added bonus is that there is something about cooking Chinese food that brings families together. Many pleasurable evenings can be spent filling dumplings or making pancakes. Appetizers such as egg rolls can often be baked as well as deep-fried, making it easier to involve young children. These 50 recipes are here to help you incorporate home-cooked Chinese meals into your daily life. Enjoy!
If you’d like to explore Chinese cooking in more detail, check out The Everything® Chinese Cookbook, available in both print (978-1-5806-2954-6) and eBook (978-1-60550-525-1) formats.
Plum Sauce
For best results, prepare the plum sauce several hours ahead of time to give the flavors a chance to blend.
Yields ²⁄3 cup
Ingredients
1 12-ounce can prune plums, drained
2 tablespoons brown sugar
4 tablespoons rice vinegar
1 slice ginger
1 clove garlic
¹⁄2 cup canned juice from the drained
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