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    Chinese Cooking Made Easy: Simple and Delicious Meals in Minutes
    Chinese Cooking Made Easy: Simple and Delicious Meals in Minutes
    Chinese Cooking Made Easy: Simple and Delicious Meals in Minutes
    Ebook176 pages1 hour

    Chinese Cooking Made Easy: Simple and Delicious Meals in Minutes

    By Daniel Reid

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    About this ebook

    Discover how easy it is to create mouthwatering Chinese cuisine in your own kitchen with this easy-to-follow Chinese cookbook.

    Chinese cooking is easily prepared as most ingredients can be readily purchased from general food stores, supermarkets and even online!

    Chinese Cooking Made Easy features a selection of 55 delicious Chinese dishes that are easy to prepare at home, and light and healthy too. Learn to use the wok to cook all kinds of Chinese food: from stir-frying to deep-frying, braising to making sauces, this versatile pan is a staple in Chinese cooking. Clear recipes, step-by-step photographs and a glossary of ingredients ensure fantastic results every time!

    Enjoy Northern Chinese classic favorites like:
    • Pot Sticker Dumplings
    • Black Bean Sauce Noodles
    • Five Spice Beijing Spareribs
    There's also a guide to preparing Taiwanese favorites like:
    • Oyster Omelet
    • Rice Vermicelli Soup with Oysters
    • Diced Chicken with Dried Chilies
    • Chicken Braised in Wine and Sesame (San Bei Ji)
    Along with these wonderful recipes are dishes that are a source of health for you and your family--fortifying dishes such as:
    • Lingzhi Lean Pork Soup
    • Chicken Stewed with Ginseng and Red Dates
    • Pork Soup with Cordyceps and Fish Maw
    LanguageEnglish
    PublisherTuttle Publishing
    Release dateFeb 7, 2012
    ISBN9781462904921
    Chinese Cooking Made Easy: Simple and Delicious Meals in Minutes
    Author

    Daniel Reid

    Daniel Reid has a Master’s degree in Chinese language and civilization, and he studied Taoist practices in Taiwan for 16 years and in Thailand for 10 before moving to Australia in 1999. He is the author of several books, including The Tao of Health, Sex & Longevity and The Complete Book of Chinese Health & Healing, and the translator of My Journey in Mystic China, John Blofeld's autobiographical account of his years spent in pre-Communist China.

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      Book preview

      Chinese Cooking Made Easy - Daniel Reid

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      Contents

      Introduction

      Basic Chinese Ingredients

      Chili Garlic Sauce

      Hunan Chili Relish

      Chinese Chicken Stock

      Spicy Cabbage Pickles

      Crispy Fried Shallots

      Seasoned Sliced Chilies

      Classic Chinese Egg Rolls

      Lettuce Cups with Mushrooms and Tofu

      Pot Sticker Dumplings (Guo Tieh)

      Tianjin Style Green Onion Pancakes

      Boiled Chinese Dumplings (Jiaozi)

      Pan-fried Vegetable Buns

      Shredded Chinese Chicken Salad

      Crispy Pork and Shrimp Spring Rolls

      Egg Drop Soup

      Tofu and Spinach Soup

      Classic Hot and Sour Soup

      Chinese Cabbage Soup

      Simple Noodle Soup

      Hot and Spicy Sichuan Noodles

      Chicken Chow Mein

      Noodle Salad with Ham and Vegetables

      Black Bean Sauce Noodles

      Fried Hor Fun Noodles

      Egg Noodles with Mushrooms

      Steamed Rice with Chinese Sausages

      Claypot Chicken Rice

      Classic Fried Rice

      Fried Rice with Ground Beef and Lettuce

      Sichuan Chicken

      Black Bean Sauce Chicken

      Chili Chicken with Peanuts

      Fragrant Crispy Duck

      Diced Chicken with Dried Chilies

      Black Soy Pork

      Twice-cooked Pork

      Pork with Green Peppers and Peanuts

      Five Spice Spareribs

      Sweet Soy Pork Ribs

      Sweet and Sour Spareribs

      Star Anise Beef with Ginger

      Mongolian Lamb with Garlic

      Singapore Chili Crab

      Flash-fried Garlic Shrimp

      Shrimp with Sweet Chili Sauce

      Shrimp or Lobster with Snow Peas

      Crystal Shrimp with Asparagus

      Clams Baked with Rice Wine

      Sweet and Sour Sliced Fish

      Pan-fried Fish Steaks

      Fish Steamed with Wine and Soy

      Steamed Whole Fish with Fragrant Sauce

      Sichuan Fish Steaks

      Garlic Eggplant

      Poached Bok Choy with Oyster Sauce

      Tofu with Pork and Black Bean Sauce

      Stir-fried Chinese Greens

      Blanched Chinese Greens with Chili and Garlic

      Stir-fried Mixed Chinese Vegetables

      Chinese Broccoli with Salted Fish and Ginger

      Complete Recipe Listing

      MAIL ORDER SOURCES

      Finding the ingredients for Asian home cooking has become very simple. Most supermarkets carry staples such as soy sauce, fresh ginger, and fresh lemongrass. Almost every large metropolitan area has Asian markets serving the local population—just check your local business directory. With the Internet, exotic Asian ingredients and cooking utensils can be easily found online. The following list is a good starting point of online merchants offering a wide variety of goods and services.

      http://www.asiafoods.com

      http://www.geocities.com/MadisonAvenue/8074/VarorE.html

      http://dmoz.org/Shopping/Food/Ethnic_and_Regional/Asian/

      http://templeofthai.com/

      http://www.orientalpantry.com/

      http://www.zestyfoods.com/

      http://www.thaigrocer.com/Merchant/index.htm

      http://asianwok.com/

      http://pilipinomart.com/

      http://www.indiangrocerynet.com/

      http://www.orientalfoodexpress.com/

      Introduction

      What is the reason for the enduring worldwide popularity of Chinese food? It begins with a cornucopia of unique ingredients, vegetables and nourishing tofu, plus sauces and seasonings that are partnered with just about every creature that swims the seas, flies the air or roams the land. This astonishing variety of ingredients is transformed by the Chinese into memorable works of culinary art. Every dish must meet three criteria— appearance, fragrance and flavor; other considerations are texture, the health-giving properties of the food and its auspicious connotations.

      The array of seasonings and sauces used by Chinese cooks is not vast; nor are a large range of culinary techniques employed. However, the endless interplay of one basic ingredient with another—meat with tofu, vegetables with slivers of pork—and the transformation of these basics when combined with different seasonings, allows for almost endless variety.

      The most essential utensil in Chinese cooking is the wok—a parabolic pan traditionally made of cast iron and used for just about everything except cooking rice: stir-frying, deep-frying, braising, making sauces, holding a steaming basket and so on.

      Claypots of various shapes and sizes are used for slow cooking and for making soups and stocks. These are attractive and inexpensive, but any type of saucepan could be used instead.

      Steaming is a healthy method of cooking favored by the Chinese, who traditionally use a multi-tiered bamboo steamer with a woven cover that absorbs any moisture, unlike a metal cover where moisture condenses and then falls back onto the food. The steaming basket is placed inside a wok, sitting a few inches above the boiling water.

      Stir-frying is by far the most commonly used method. Other simple methods include steaming, braising, deep-frying and slow cooking.

      Timing is absolutely crucial to the success of Chinese dishes. Most food is cooked very briefly, so it is essential to chop all the ingredients, measure all the seasonings, and have garnishes and serving dishes ready before starting to cook. Control of heat is also important, and for this reason, a gas flame is far superior to any other form of heat. Make sure you prepare and place the ingredients near the stove in order of use. And remember, as any Chinese cook would agree, practice makes perfect.

      Basic Chinese Ingredients

      Black bean paste is a richly-flavored seasoning made from soybeans, similar to Japanese miso (which may be used as a substitute). The beans are fermented and salted and sold in jars. They vary in color from dark brown to light golden. The basic black bean paste contains only soybeans, water and salt. It is also possible to buy slightly sweetened

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