Crisp-fried Gow Gee

Posted on 01. Tue, 2011 by grace in Appetizers/Dim Sum, Chinese

By Vicki Liley, Dim Sum (Essential Kitchen)

Dim Sum translates as “to touch the heart.” These crispy bites filled with mushrooms, shrimp and pork are sure to charm, if not inspire devotion.

Fiery Szechuan Pepper Marinade

Posted on 01. Fri, 2011 by grace in Asian Barbecue, Chinese, Condiments

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This marinade has a kick. Use it for duck, chicken, pork or glazed ham. Wipe the marinade off the meat before placing it on the grill and brush it on toward the end of the grilling time to give the meat a nice crust.

Ginger Sherry Marinade

Posted on 01. Fri, 2011 by grace in Asian Barbecue, Chinese, Condiments

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori. This marinade gets its flavor from Chinese rice wine. The sugar accentuates the wine flavor and gives food a crispy caramel crust. Try on chicken or pork.

Char Siu Marinade

Posted on 01. Fri, 2011 by grace in Chinese, Condiments

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This is the traditional marinade for pork strips in the Canton area of China. Honey and five spice powder are the main source of flavor. This marinade is not only suitable for pork, but also for duck or chicken, in particular chicken wings.

Spicy Soy Marinade

Posted on 01. Fri, 2011 by grace in Chinese, Condiments

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

Kebabs marinated with this sauce are sold by street vendors from Europe to Beijing. Try this unique marinade with lamb, beef and chicken skewers.

Good Luck Lo Mein

Posted on 01. Sat, 2011 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Lunar New Year, Rice/Noodles

Chinese Pork Ribs with Daikon and Dried Oysters

Posted on 01. Sat, 2011 by admin in Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Meat

This is a Chinese recipe using dried oysters (which is perfect for Chinese New Year). The entire thing is slow braised to bring out all of the flavors – the sweetness of the daikon, tender pork ribs and saltiness of the oysters. The goji berries also add a little fruity sweet element.

Chinese Broccoli Beef

Posted on 12. Wed, 2010 by admin in Chinese, East Asian, Fast Asian Recipe, Meat

By Jaden Hair, Steamy Kitchen

The secret ingredient to the absolute best Broccoli Beef is Chinese black vinegar, which adds a mellow sweet tang. If you don’t have Chinese black vinegar, substitute it with a good, dark balsamic vinegar. Speaking of sauce, there’s nothing I detest more than goopy brown sauce that normally drags this dish down at most Chinese restaurants.I want my broccoli to be tender-crisp and taste like broccoli, not like cornstarchy brown goop. The secret is to cook the broccoli separate and to use minimal amount of cornstarch – but only in the steak marinade. We’ll simmer the sauce to let it thicken naturally.

Fried Wontons

Posted on 12. Sun, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings

Crispy little wontons are a perfect appetizer. This recipe for Fried Wontons is from Andrea Nguyen, author of Asian Dumplings Cookbook.

Spinach, Mushrooms and Tofu in Clear Broth

Posted on 10. Mon, 2010 by grace in Chinese, Fast Asian Recipe, Healthy Asian, Soup, Vegetable/Tofu

Courtesy of Quick & Easy Asian Vegetarian Recipes