Quick & Easy Chinese: 70 Everyday Recipes
Format: PDF / Kindle (mobi) / ePub
Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques, Quick & Easy Chinese brings the delicious flavors of Asia into anyone'skitchen. Included are many familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers, soups, entrees, drinks, and desserts, Quick & Easy Chinese will bring everyone good fortune and good eating.
listed as Egg Drop Soup in Chinese restaurants, this dish’s poetic name of Egg Flower Soup celebrates the way eggs “blossom” as they are stirred gently into simmering stock. If you use canned broth or frozen chicken stock, this soup makes a perfect busy-night dish. If you make chicken stock, this dish showcases its deep ﬂavor with delicious simplicity. Either way, Egg Flower Soup rounds out any rice-centered meal, and it can be served in big bowls over rice as a one-dish dinner. Plan to stir in
sense to focus on China’s home cooking, the way literally millions of Chinese people cook in ordinary or even modest kitchens, every single day. Hong Kong seafood is fabulous, hand-tossed noodles are astounding, and dim sum parlors are a hoot, but none of these Chinese culinary experiences have much to do with a family cooking and eating dishes to go with rice. Starting with home cooking, I’ve worked out versions of traditional dishes that are simple, straightforward, and acces- 7 sible to
well. 2 tablespoons hot water k When the pork is done, remove from the oven and dip each strip into the warm honey glaze. Set aside to cool to room temperature. To serve, slice thinly across the grain. To keep, leave the pork pieces whole, and cover and refrigerate them for up to 5 days. Or freeze them, whole and well wrapped, for up to 1 month. You can use pork tenderloin in this recipe, but the meat will be a little drier and less rich than a classic version of char shiu pork. Reduce the
away from a warm round of tasty bread. Fill pancakes with Mu Shu Pork (page 87) or chunks of roast chicken with cucumbers and hoisin sauce. Recruit a partner or a circle of friends to make preparing this recipe extra simple and fun. You can make these ahead and reheat them gently by steaming them or turning each one a few times in a hot, dry skillet just before serving time. 2 cups ﬂour ½ cup boiling water 2 tablespoons Asian sesame oil k Pour the ﬂour into a medium bowl and add the boiling
in a medium saucepan and add enough cold water to 8 eggs cover them. Bring to a gentle boil over medium heat and cook 5 minutes. 4 cups water Drain, rinse well with cold water, and let stand in cold water for 5 minutes. 2 teabags of any black tea, such as orange pekoe k Drain eggs well and set them out on a plate. Holding one egg in your hand, tap it gently but ﬁrmly with the back of a spoon to create tiny cracks 1 tablespoon dark soy sauce or molasses, or 3 tablespoons soy sauce all over