he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese: yakibuta
asket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes
raw garlic (for true Northern Chinese style eating!), chili sauce, or cut
he sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon
uck and serve.
Re \"Chinese sweet sauce\": the recipe nor
efore serving whole or chopping Chinese style on the bone.
ry.
Soak the dried Chinese black mushrooms in hot water
Thinly slice pork or turkey into bite size strips, then set aside.
Preheat a wok or large skillet over high heat.
Meanwhile, for sauce, stir together teriyaki sauce and cornstarch in a bowl. Stir seasoning packet from frozen vegetables into mixture.
Set sauce aside.
hen cut up the chicken Chinese style and place the chicken pieces
Combine all ingredients except pork.
Rub into pork loin and marinate 3 to 4 hours.
Roast in a 350\u00b0 oven on rack for 25 minutes.
Turn over and bake 25 minutes more.
Serve with Chinese style hot mustard and sesame seed.
Heat the oil in a skillet and fry the crushed garlic until it is golden brown.
Drain on paper towels, mince into fine pieces and set aside.
Put the Chinese-style noodles (mami) in warm salted water to separate them. If using dried egg noodles, cook in salted, boiling water until the noodles are just tender.
In a saucepan, bring the chicken broth to a boil. Stir in the fish sauce, then add salt and pepper.
Pour the broth into each bowl and garnish with fried garlic.
/2 the Ah-So Chinese Style Sauce.
Put pan under
Heat canola oil in a large nonstick skillet over medium-high heat.
Add eggs; stir-fry for 1 minute or until done. Remove from pan.
Add yellow onion to pan; saute 2 minutes or until translucent.
Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
Add rice and soy sauce; stir-fry 2 minutes.
Return eggs to pan; cook 1 minute.
Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
Sprinkle with green onions, and drizzle with sesame oil.
ith white pepper. Slice the Chinese sausages on an angle and
est for 10 minutes. Cut Chinese-style (see tip). Serve with sliced
Bring broth to a boil and add salt if using. Add Chinese greens; boil 2 minutes; add mushrooms and bamboo shoots; boil 5 minutes more. Add abalone before serving. Break raw egg into soup and let set 5 minutes, then stir into soup. Serve hot.
n the sink.
Slice abalone into 1/2 inch slices
rd shallow bowl.
Slice abalone into thin 1/4 inch
Slice the abalone into 1/4 inch thick
ith a mallet until soft (abalone from the market is already