Traditional Spring Rolls Recipe

3/4 cup all-purpose flour
1/2 cup cornstarch
3 tsps peanut oil
1 3/4 cups water
peanut oil for frying
1 cup bean sprouts
1 cup finely shredded green onions
1 cup finely shredded carrots
2 cups sliced fresh mushrooms
1 cup finely chopped COOKED shrimp, pork, chicken or other protein
1 garlic clove, minced
1/4 tsp Chinese five spice seasoning mix
1 tsp soy sauce
1 tsp sea salt

Prepare the spring roll skins.

Put the first 4 ingredients in a bowl and mix well until you have a thin batter. Lightly oil a 6 inch skillet and put over medium heat. For each spring roll, spoon 2 teaspoons of the batter into the hot skillet and give it a swirl to spread the batter thinly over the bottom of the skillet. Cook until the batter shrinks from the sides of the skillet. The spring roll skins should be dry but not browned at all. Flip out onto a plate and keep frying the batter into 'skins' until the batter is used up. You should end up with about 18 spring roll skins.
Now prepare the filling.

Put an inch of peanut oil in a wok, heat until very hot, then add the vegetables and stir fry quickly, for about 1 minute.

Add the meat and the garlic and cook for 1 more minute.

Add the remaining ingredients and cook for 1 more minute.

Remove ingredients from wok and let cool.

Prepare the spring rolls.

Lay the skins out on a work surface. Spoon a couple teaspoons of filling near the edge of the skin and roll up tightly, tucking in the top and bottom as you roll, using a little water to seal the edge.

When all the spring rolls are filled, you are ready to fry them.

Pour a couple inches of peanut oil into the wok over high heat. When oil is very hot and sizzles, carefully drop in a couple spring rolls and deep fry them in the oil, turning once to make sure all sides get crispy and golden brown. Remove each one as they cook and put on a rack to drain. Don't overcrowd the wok; fry only a few at a time.

Serve room temperature.

Will make about 18 spring rolls.

Tomato Egg Drop Soup Recipe

4 ripe tomatoes
2 large eggs, beaten
2 tsp sea salt
2 tsp cornstarch dissolved in 2 tsp water
2 tsp sesame oil
4 green onions, chopped

Wash and slice the tomatoes thinly capturing the juices; set aside.

Fill your wok with fresh water and put over high heat.

When the water comes to a boil, slowly pour beaten eggs into the rapidly boiling water; do not stir or disturb too much.

When the egg sets and becomes yellow in color, add the tomato, sprinkle in the salt, then gently stir in the cornstarch mixture, cooking about 1 more minute.

Remove from heat and drizzle in the sesame oil and top with the green onions, then serve in bowls.

Will serve 2.

Tender Gingered Beef Strips Recipe

1 lb lean beef tenderloin
1 bunch scallions
1 inch ginger root, peeled and chopped
2 Tbsp white wine
1 1/2 tsp fine sea salt
sea salt and black pepper, optional

In a heavy pot, add the beef and just enough water to cover the beef; don't fill the pot with water.

Arrange the scallions and ginger on top of the beef, then drizzle the white wine into the water and sprinkle the salt all over.

Put a lid on the pot, bring the water to a boil, then turn the heat down to very low and simmer for 2 hours.
Remove the pot from the heat, take the lid off, but leave the beef in the liquid until it cools to room temperature.

Take the beef out and put it on a cutting board and carefully cut very thin slices down the length of the tenderloin.

Fan out the pieces on a platter and drizzle some of the juice from the pot over the top, then sprinkle with sea salt and black pepper if you wish and serve room temperature or chilled.

Will serve 6 to 8 as an appetizer.

Szechwan Meatballs With Lemon Coconut Noodles Recipe

8 oz Chinese egg noodles
1 Tbsp sesame oil
1/2 lb ground beef
1/2 lb ground pork
1 Tbsp grated ginger root
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 tsp red pepper flakes
1/2 tsp Szechwan pepper
1/2 teaspoon sea salt
3 green onions, chopped
2 garlic cloves, grated
1 large egg, yolk only
peanut oil for frying
1 Tbsp peanut oil
1 lemon zested and juiced
1 can (14 oz) unsweetened coconut milk
1 Tbsp fish sauce
1 Tbsp Sriracha hot chili sauce
chopped fresh cilantro for serving

Cook the egg noodles according to package directions, drain well and put into a bowl then add the sesame oil and toss well to combine; cover and set aside.

In a separate bowl, mix together the ginger, fish sauce, rice wine vinegar, pepper flakes, Szechwan pepper, sea salt, green onions, garlic, and egg yolk.  To this mixture, add the ground beef and ground pork, mixing together until just blended. Do not over handle the meat as it will get touch. Divide the meat mixture into 12 equal parts and roll into meatballs with your hands; set aside.

Get your wok ready. Place it over high heat, add enough peanut oil to come up to 1/2 inch in the wok. When oil is very hot, fry several meatballs at a time, making sure you don't overcrowd the wok. Turn the meatballs over making sure all sides are golden brown, then remove to a paper towel covered rack. The meatballs should be thoroughly cooked in about 5 minutes.

Wipe the wok clean, then make the sauce. Add 1 Tbsp peanut oil to the wok, then stir in the lemon zest, lemon juice, and coconut milk, stirring and cooking for about 3 to 4 minutes or until reduced and thickened slightly. Now add the fish sauce, Sriracha, and meatballs into the wok and cook until heated through, then remove the meatballs with a slotted spoon to a platter, leaving most of the sauce behind in the wok.

Add the cooked noodles to the wok now and stir, coating well with the sauce that remains in the wok and heating the noodles thoroughly, then scrape noodles and sauce out of the wok onto the platter with the meatballs, sprinkling cilantro on top of everything. Serve hot in shallow bowls.

Will serve 4 to 6.

Szechwan Beef And Kale Stir Fry Recipe

1 lb fresh kale
1/2 lb lean beef, thinly sliced
1 tsp cornstarch
1 tsp soy sauce
1 Tbsp peanut oil
1  whole dried hot chili
1 tsp Chinese chili bean paste
2 garlic cloves, minced
1 Tbsp grated ginger root
1 Tbsp oyster sauce
1 Tbsp water
1 tsp sea salt

Wash and trim the kale of any stems, then cut into thin strips; set aside.

Put the sliced beef in a glass bowl, sprinkle in cornstarch and soy sauce and toss to coat well; set aside.

Put your wok over medium-high heat, add the peanut oil and the whole hot chili and fry, stirring constantly, for 1 to 2 minutes, then remove chili from oil and discard chili.

Add the sliced beef to the hot oil in the wok and stir fry until just cooked, about 2 minutes; remove and set aside.

Add the kale and stir fry until slightly wilted, about 2 minutes, then push the kale up the sides of the wok.

Into the middle of the wok add the chili bean paste, garlic, ginger, oyster sauce, and water and cook, stirring, for 1 minute.

Add the beef back into the wok and mix together with the kale, stirring and cooking just until everything is heated through again and well blended. Serve immediately over hot cooked rice.

Will serve 4 to 6.

Szechuan Mapo Tofu Recipe

1/2 cup chicken stock
1 tsp cornstarch
2 tsps soy sauce
1 Tbsp peanut oil
2 garlic cloves, minced
1 inch ginger root, grated
4 green onions, chopped
1 Tbsp salted (fermented) black beans
1 tsp Szechuan pepper
3/4 to 1 lb ground pork
2 tsp chili bean paste
1 lb soft tofu, drained well and diced into bite size squares
cooked rice for serving

Put the chicken stock, cornstarch, and soy sauce in a bowl and mix well until the cornstarch is dissolved; set aside.

Put your wok over high heat and add the peanut oil, garlic, ginger, and green onions, stirring for 1 minute.
Add the salted black beans and Szechuan pepper, stirring for 1 minute.

Now add the ground pork, breaking it up into little pieces while you stir fry until the pork is no longer pink.

Stir in the chili bean paste until combined well, then add the tofu and gently toss to combine, then push up to sides of wok.

Re-stir your cornstarch mixture and pour into the center of the wok, stirring gently until it thickens, then push everything into the middle and gently stir again before serving hot, spooned over rice.

Will serve 4 to 6.

Sweet Spiced Roasted Pork Tenderloin Recipe

1 lb lean pork tenderloin, cut in lengthwise into thin strips
3 garlic cloves, grated
1 tsp sea salt
1 tsp soy sauce
1 tsp honey
1 tsp rice wine
1/2 tsp Chinese 5 Spice seasoning
1/2 tsp grated ginger root

Put the garlic cloves and salt in a large bowl and crush together until blended, then add the remaining ingredients and stir to combine. Add the pork pieces and use your hands to coat the pork well with the mixture. Cover and let sit for 15 to 30 minutes to marinade.

Preheat your oven to 400 degrees.

Lay the pork pieces out on a rack over a roasting pan filled with water.

Roast in preheated oven for 30 minutes, then turn the pork and roast for another 15 minutes.

Remove to a work surface and slice very thin to serve. May be served over rice, noodles, greens, or by itself with dipping sauces as an appetizer.

Sweetened Hot Chili Tofu And Pepper Stir Fry Recipe

1 lb firm tofu
2 to 4 Tbsp hot chili sauce, to taste
1/2 cup water
2 tsps cornstarch
3 tsps brown sugar
3 tsps rice vinegar
2 tsps soy sauce
2 tsps salad oil
1/2 tsp sesame oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 clove garlic, minced
1 inch ginger root, minced

Prepare tofu for frying: Wrap several layers of paper towels around the tofu, then set on top of a plate. On top of the tofu set a cast iron skillet or other heavy object. This will help press out the excess liquid helping the tofu get drier in order to fry better. Let the tofu drain like this for at least 30 minutes.

Unwrap the drained tofu and place on cutting board. With a sharp knife, slice the tofu into 1/2 inch thick bite-size squares; set aside.

Prepare the sweet and sour sauce: Put the next 8 ingredients in a bowl and whisk until smooth and well blended; set aside.

Fry the tofu:  Put 1/4 inch of peanut oil in a skillet over high heat and add tofu pieces, frying in batches, turning over once, until tofu is golden brown in color, removing each piece to a paper towel covered rack to drain.

Put meal together:  Put large wok or skillet over high heat and add 1/2 inch of peanut oil. When wok becomes very hot, add the red bell pepper and green bell pepper pieces and stir fry until just crisp-tender, about 1 minute.

Add the garlic and ginger root and stir for 30 seconds.

Pour in the sweet and sour sauce and stir, cooking until sauce thickens.

Add the tofu pieces to the wok and stir gently, combining all ingredients. Serve hot over rice.

Will serve 4 to 6.

Homemade Sweet And Sour Sauce Recipe

3 Tbsp peanut oil
1/2 tsp finely chopped green onions
1/2 tsp finely chopped ginger root
1/2 tsp finely chopped garlic
3 Tbsp vegetable stock or water
3 Tbsp white rice vinegar
3 Tbsp soy sauce
3 Tbsp brown sugar
1 Tbsp cornstarch dissolved in 1 Tbsp water

Put peanut oil in a pot over medium heat and, when hot, add the onions, ginger, and garlic; stir and cook just until fragrant; about 1 minute.

Add the stock, vinegar, soy sauce, and brown sugar and whisk until combined.

Allow to come up to a gentle boil, then slowly stir in the cornstarch mixture and continue stirring until sauce thickens. Add more water if the sauce becomes too thick for your liking.

Remove from heat and allow to cool. Store in refrigerator until ready to use, or use immediately.

Yields about 1 cup of sauce.

Steamed Ginger Mushroom Chicken Recipe

2 lbs chicken meat
1 Tbsp salad oil
1 tsp cornstarch
1 tsp salt
1 tsp szechuan or brown sauce
2 cups fresh mushrooms, sliced
1 inch ginger root, sliced thin
4 dates, chopped
4 green onions, cut into thin strips
cooked rice for serving

Get your steamer ready.

Cut the chicken into thin strips and put into a large bowl.

In a separate bowl, whisk together the salad oil, cornstarch, salt, and szechuan sauce, then pour over the chicken and toss together.

Layer the ingredients into a steamer basket, starting with the chicken, then the mushrooms, ginger and dates. Steam for 30 minutes.

Spoon over rice with onions placed on top of each serving.

Will serve 4 to 6 over rice.

Steamed Egg And Pork Recipe

1/2 lb ground pork
1 tsp sea salt
2 tsps soy sauce
6 eggs, beaten
1/4 cup water
1/4 cup chopped green onions

Pour about 1/2 inch of peanut oil in wok over high heat and cook ground pork just until no longer pink, about 1 minute, then stir in salt and soy sauce; set aside.

Put beaten eggs into the top of a double boiler, then stir in the cooked pork, water, and the green onions.

Let cook for 10 to 15 minutes or until eggs set.

Spoon out and serve over fresh greens or noodles.

Will serve 2 to 4.

Spicy Sour Fish Soup Recipe

1 to 1-1/2 lb white firm fish
1/4 cup cold water with 1 tsp cornstarch, mixed
2 tsp white wine
1/4 tsp salt
1/4 cup white wine
4 cups vegetable broth
1 tsp chopped scallions
1 tsp finely chopped ginger root
1/2 tsp sea salt
1 Tbsp white rice vinegar
1 tsp hot chili oil
1 tsp soy sauce
1 tsp sesame oil
1 tsp chopped cilantro leaves

Cut the fish into 1 inch long pieces and put in a large bowl. Pour into the bowl with the fish the water-cornstarch mixture along with the 2 tsp white wine and the 1/4 tsp salt, and toss until fish is well coated.

Put wok over high heat, add an inch of peanut oil, and when very hot, add fish and cook quickly, stirring constantly until fish is golden brown; push fish up to the sides out of the oil.

Add the wine and broth to the middle of the wok, bring to a boil, then turn heat to low and add to the liquid in the middle the scallions, ginger, salt, vinegar, chili oil, and soy sauce, stirring to combine.

Cover the wok and cook for 15 minutes on low.

Uncover the wok, push the fish into the liquid and add the remaining ingredients, stirring to combine.
Serve immediately in bowls.

Will serve 2 to 4.

Spiced Fish Nibbles Recipe

1/2 lb firm white fish
1/2 tsp white wine
1/4 tsp fine sea salt
1 1/2 tsp cornstarch
1 egg white
2 tsp chili oil or any spicy oil you like

Carefully slice the fish into very fine shreds.

In a glass bowl, whisk together the wine, salt, cornstarch, and egg white until smooth, then add the fish and stir to coat well.

Bring a pot of cold water to a boil, then add the shredded fish and boil for just 1 to 2 minutes or until fish is cooked.

Immediately pour fish out into a colander to drain well. Once the water has drained off, put the fish into a clean glass bowl, sprinkle with the chili oil and toss well to coat the fish.

Serve as a snack or appetizer.

Sparerib And Napa Soup Recipe

1 lb pork spareribs, cut into small chunks
3 garlic cloves, peeled and smashed
5 cups water
1 head Napa cabbage, cut into thin strips
4 dried mushrooms, soaked in water, then cut into strips
1 Tbsp rice wine (or any white wine)
1 tsp salt
1/2 tsp ground pepper

Get out a heavy soup pot and put over medium-high heat. Add the spareribs, smashed garlic, and water to the pot. Bring to a boil, then turn heat to low and cover pot. Simmer very gently for 1 hour.

Remove pot from stove and let cool slightly, then remove bones and any extra fat if you wish from the mixture.

Put pot back on low heat and add the cabbage, mushrooms, wine, salt, and pepper and bring mixture to a gentle simmer and let cook for 15 minutes or until the cabbage is tender.
Taste and add more salt and pepper if desired and serve hot.

Will serve 2 to 4.

Simple Chinese Brown Sauce Recipe

2 Tbsp soy sauce
1 cup water
1 Tbsp grated ginger root
1 garlic clove, minced
1 Tbsp cornstarch
1 Tbsp molasses

Put all ingredients in a glass jar with a good seal (like a canning jar), make sure lid is on tight, and shake jar vigorously until frothy and well blended.

Store in refrigerator until needed for a recipe. It will keep for several months.

Makes about 1-1/4 cups of sauce, but may easily be doubled or tripled.

Shrimp Cantonese In Black Bean Sauce Recipe

1-1/2 lbs large shrimp
1 tsp salted black beans
1 garlic clove, finely grated
1 tsp soy sauce
1 pkg flat rice noodles
2 Tbsps peanut oil
1 garlic clove, chopped
1 inch ginger root, chopped
2 shallots, chopped
1/2 cup hot water
2 tsps cornstarch dissolved in 1 tsp cold water
1 egg, beaten
chopped green onion

Peel and clean the shrimp,then cut in half lengthwise; set aside.

Smash together the salted black beans, garlic, and soy sauce; set aside.

Soak the flat rice noodles in boiling water for 10 minutes; drain well and set aside.

Put the peanut oil in a wok over high heat, add the prepared flat rice noodles and stir fry for about 2 minutes; remove to a bowl and set aside.

Add the shrimp to the wok, stirring for 2 minutes, then add the chopped garlic, ginger, and shallots and continue cooking and stirring until shrimp is pink, about another 2 minutes; push shrimp up the sides of the wok.

Add the salted black bean mixture to the middle of the wok and stir for 1 minute minute, then carefully add hot water, stir until combined, then add the cornstarch mixture and stir again until sauce thickens slightly.

Add the egg to the middle of the wok, stirring until set, then push the shrimp back into the middle of the wok, stir, then add the flat rice noodles and stir until combined and everything is hot. Serve hot in large bowls with chopped green onion on top.

Sesame Pork Fried Wantons Recipe

25 to 30 wanton skins
peanut oil
3/4 lb fresh ground pork
1/2 cup finely chopped water chestnuts
1 tsp cornstarch dissolved in 1 tsp water
1 tsp sesame oil
1/2 tsp fine sea salt
1/2 tsp rice or white wine
1/4 tsp black pepper
sesame seeds for finish

Put the ground pork, water chestnuts, cornstarch mixture, sesame oil, sea salt, white wine, and black pepper in a bowl and mix until well blended.

Lay the wonton wrappers out individually on a work surface.

Spoon about 1 to 1-1/2 teaspoon of filling slightly off-center in the middle of each wonton wrapper, then fold the wrapper diagonally up and over the filling, meeting the edges together into a triangle shape. Moisten the open edges slightly with water and fold over a little, pinching them closed. Repeat to use up all the filling; this recipe should fill 25 to 30 wontons wrappers.

Put a wok or deep skillet over medium-high heat and fill with about 2 inches of peanut oil. Carefully drop a few wontons at a time into the hot oil and fry until golden brown. Remove to a paper towel covered rack and sprinkle with sesame seeds while still hot. Repeat for all the wontons.

Serve warm.

Quick Curried Bean And Bamboo Udon Recipe

2 Tbsps peanut oil
2 carrots, sliced into thin strips
1 stalk celery, sliced into thin strips
1 can (8 oz) sliced bamboo shoots, drained
1 can (14 oz) bean sprouts, drained
1 Tbsp soy sauce
1/2 Tbsp Chinese curry paste
1 large lemon, juiced
1 garlic clove, minced
1/2 to 1 Tbsp hot chili sauce, to taste
4 to 6 cups hot cooked udon noodles

Put a large skillet or wok over high heat, add oil, and when the oil sizzles add the carrots and celery and cook, stirring, for 1 minute, then add the bamboo shoots and bean sprouts and cook, stirring, for 1 more minute.

Push the vegetables up to the sides of the wok, then add the soy sauce, curry, lemon, garlic, and chili sauce to the middle of the wok and stir for 30 seconds, then add the udon noodles and push the vegetables into the noodles, stirring to combine.

Immediately remove from heat and serve hot.

Practical Peking Duck Recipe

8 oz boneless duck breast halves, thawed, skin removed
2 tsp peanut oil
1/3 cup hoisin sauce
1 orange, juiced and zested
2 tsp Sriracha hot chili sauce
2 tsp sesame oil
1 cucumber, peeled and cut into thin sticks
2 green onions, cut into thin strips
2 tsp sesame seeds
rice for serving

Put a large heavy skillet over medium-high heat, add the peanut oil, and when it is sizzling hot, add the duck. Cook the duck for 2 minutes, turn and cook an additional 2 minutes, then turn the heat down to medium, cover the skillet, and cook the duck for an additional 10 minutes, turning once.

Remove the duck to a platter and cover to keep warm.

In a small saucepan over medium-low heat, combine the hoisin sauce, orange juice and zest, and Sriracha sauce. When the sauce is hot, remove from the heat and stir in the sesame oil.

To serve, thinly slice the duck and arrange on a platter, then pour over the top the sauce and sprinkle the cucumber, onions, and sesame seeds on top. Serve over rice.

Will serve 2 to 4.

Pineapple Chicken Stir Fry Recipe

4 cups diced chicken meat
4 cups diced pineapple
2 cups diced green peppers
2 cups diced celery
1 cup diced onion
2 eggs, beaten
1 tsp cornstarch
1 Tbsp grated ginger root
1/2 cup white rice vinegar
1/4 cup white wine
1/2 cup broth (chicken or vegetable)

Get out a wok or large skillet and good high-heat frying oil, such as peanut oil.

Dice the chicken, pineapple, and vegetables in equal sizes, about 1 1/2 inch pieces, putting the chicken in a separate bowl.

Whisk the beaten eggs together with the cornstarch, then pour the mixture into the bowl with the chicken and stir to coat well.

Heat an inch of oil in the wok until very hot, then quickly stir in the chicken, cooking and stirring just until it becomes golden (no pink left). Remove to a plate; set aside.

Add more oil to the wok and bring back up to very hot, then quickly stir in the pineapple, pepper, celery, and onion and cook just 2 minutes, then add the ginger, vinegar, and wine, stir, then add in the chicken, and stir just until heated through, about 1 minute.

Stir in the broth, then cover wok and remove from heat; let stand for 2 to 3 minutes.
Taste and add salt and pepper as needed.

Will serve 4 to 6 over rice.