salt, sugar, and MSG; continue cooking until the vegetables soften, about
efore serving whole or chopping Chinese style on the bone.
ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks
Trim green onions. Cut 4 of the onions into 2 1/2 inch lengths. Julienne remaining 2 onions; reserve for garnish. Using a vegetable peeler, remove 3 wide strips of peel from orange.
Combine green onion, orange peel, garlic, ginger, wine, soy sauce, sugar, oil, star anise and cinnamon in a 4.5-quart slow cooker. Stir until the sugar dissolves. Add beef, turning to coat in mixture. Cook, covered, on low, for 8 hours.
Serve beef with a little cooking liquid. Sprinkle with chili pepper, reserved green onion and cilantro.
Place turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes.
Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve.
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Since rice is the most important ingredient in South China menus, the average person will eat about 1/2 to 1 cup uncooked or 1 to 2 cups cooked rice with other food served at the meal.
Use this ratio when cooking:
1/2 cup uncooked = 1 cup cooked rice. To prepare for 4 to 6 people, measure 2 to 4 cups (or more) of raw uncooked short/medium grain rice.
Do not use any other kind for authentic Chinese rice; the grains should stick together rather than separate.
se the wine?). Also when cooking be very careful as they
Bring lots of water to boil as you would usually cook pasta.
Add salt (I use about 1TBSP) and baking soda.
Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.
rack sprayed with nonstick cooking spray in a shallow roasting
nd serve warm with a Chinese mustard for dipping and one
tock, chili peppers, barbecue sauce, cooking wine, remaining soy sauce and
nch long.
Cut up Chinese chives into 1 inch long
ast 15/20 minutes of cooking then serve.
To adapt
ook, stirring, until fragrant. Add cooking wine and simmer, uncovered, until
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
hat has been sprayed with cooking spray. Roast 15 minutes, turning
Boil garlic and mash it into a paste; set aside.
Brown rice in oil.
Add onion and garlic paste.
Add Chinese parsley.
Add tomatoes and cook until softened into rice mixture.
Add water. Stir in broth, carrot, peas, corn and diced meat.
Simmer 3 to 5 minutes.
Reduce heat and steam on low heat for 30 to 45 minutes. Makes 4 to 5 servings.
Buen Provecho!
s a step that most Chinese do to clean the pork
t with your favorite other Chinese dishes or just do what