chinese food

Creamy Tomatoes

2007-06-12T09:23:00.000-07:00

Ingredients:
9 oz (250 g) tomatoes
3 1/2 fl oz (100 ml) milk
2 tsp salt, or to taste
2 tbsp cornstarch (cornflour)
2 tsp melted chicken fat
1/4 tsp MSG (optional)

Directions:
1. Blanch the tomatoes in boiling water for 30 seconds. Cut in half, squeeze out the seeds, and peel. Cut into six thin slices each and set aside.
2. Mix the milk, MSG, salt, and cornflour into a thick sauce.
3. Bring 5 oz (150 ml) of water to a boil in a pot or wok. Add the tomato slices and the sauce. Cook, stirring, until the sauce thickens. S
prinkle with the chicken fat and serve.

From Nicholas Zou

Egg Pancake

2007-06-12T09:21:00.000-07:00

Ingredients:
3 eggs 1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil

Directions:
1. Beat the eggs in a bowl and add the scallions and salt, mixing well.
2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned, turn and cook until browned on the other side.
Remove and serve.

From: Nicholas Zou

Creamy Curried Chicken

2007-05-31T18:36:00.000-07:00

Ingredients:
1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh ginger, chopped
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre) vegetable oil for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock 3
tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded and chopped
1/4 tsp. MSG (optional)

Directions:
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.

2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.

3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.

4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.

5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.

6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste.

Pour over chicken and serve.

From: Nicholas Zhou - Author"Real and Healthy Chinese Cooking"

Bean Curd with Crab

2007-05-31T18:28:00.000-07:00

Ingredients:
12 oz (350 g) fresh bean curd (tofu)
2 oz (50 g) crab meat and eggs
4 1/2 tbsp (140 ml) vegetable oil 2 tsp scallions, chopped 5 tsp soy sauce
1/2 tsp salt, or to taste 2 tsp sugar
5 fl oz (150 ml) high stock
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
2 tsp rice wine
1/2 tsp ginger, chopped 1/8 tsp MSG

Directions:
1. Cut the bean curd into 1/2 inch (1 cm) cubes.
2. Heat 3 tbsp of the oil in a wok until the oil surface ripples. Add 1 tsp of the scallions, the bean curd, soy sauce, 1/2 tsp of the salt, sugar, and 3 1/2 fl oz (100 ml) of the stock. Bring to a boil and simmer over low heat for 3 minutes. Turn the heat to high and add the MSG and 2 tsp of the cornstarch-water mixture. Cook, stirring, until thickened. Pour into a dish.
3. Heat the remaining 1 1/2 tbsp of oil until the surface ripples. Add the remaining 1 tsp of the scallions, the ginger, crab meat and eggs, and the remaining 1/4 tsp of salt. Stir-fry briefly and add the remaining 1 1/2 oz of stock.
Bring to a boil and add the remaining of the cornstarch-water mixture. Cook, stirring, until thickened. Pour over the bean curd, and serve.

From: Nicholas Zou

Asparagus with Cashews

2007-05-31T18:27:00.000-07:00

Ingredients:
1 1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root; finely chopped
1/2 cup roasted cashews; coarsely chopped
1 tablespoon soy sauce

Directions:
Cut asparagus diagnally into 2 inch pieces.
Heat the oils together in a wok over high heat.
Add the ginger and stir fry for one minute.
Add the asparagus and stir fry until tender but still crisp 4 to 5 minutes.
Stir in the cashews and soy sauce.
Serve immediately.
Serves 6.

From: Nicholas Zou

Chicken Fried Rice

2007-05-23T08:36:00.000-07:00

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.
INGREDIENTS:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
From Rhonda Parkinson

Stir-fried Egg Foo Yung

2007-05-23T08:22:00.000-07:00

INGREDIENTS:
6 fresh mushrooms
1/2 cup mung bean sprouts
1/4 to 1/2 cup shredded Napa cabbage, as needed
3 Chinese sausages (lop cheong)
5 eggs
1 teaspoon salt
freshly ground black pepper, to taste
2 to 3 teaspoons Chinese rice wine or dry sherry
1/4 cup peeled and chopped onion
2 green onions, chopped
3 tablespoons canola, corn, or peanut oil
Extra soy sauce or salt, to taste
Egg Foo Yung Sauce:
1/2 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
Freshly ground black or white pepper to taste, optional
1 teaspoon cornstarch dissolved in 4 teaspoons water
PREPARATION:
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken
Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch piecesLightly beat the eggs with the salt, freshly ground black pepper and the rice wine or sherry. Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.
From Rhonda Parkinson

Honey Walnut Prawns

2007-05-23T08:14:00.000-07:00

This popular recipe, also known as Honey Walnut Shrimp, is found in both western and Hong Kong restaurants.
INGREDIENTS:
1 lb of large or medium shrimp, peeled and deveined
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 Tbs honey
3 Tbs mayonnaise
1 Tbs fresh lemon juice
1/2 Tbs condensed milk
1/2 cup oil
PREPARATION:
Rinse walnuts, then boil in 5 cups water, continually changing water until clear.When clear, boil with sugar until sugar dissolves.Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.Place walnuts on cookie sheet, let cool.Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp.
Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Heat oil until boiling, then deep fry the shrimp until golden brown.Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.
From Shrimp.com Web site

Shrimp Toast

2007-05-23T08:07:00.000-07:00

This is the popular dim sum appetizer, with a shrimp mixture spread on slices of toast and deep-fried. To add something extra to the taste and appearance, feel free to use a good crusty bread, such as a French baguette. The lard is optional, but it will add a light airy texture to the shrimp when deep-fried.Uncomfortable with deep-frying? I’ve included instructions for baking the shrimp toast.Makes about 20 servings of Shrimp Toast.
INGREDIENTS:
5 slices white bread
1/2 pound raw, peeled deveined shrimp*
2 teaspoons lard
4 water chestnuts, finely chopped
1/2 tomato, finely chopped
2 green onions, finely chopped
1 teaspoon grated ginger
1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 teaspoons cornstarch
4 cups oil for deep-frying, or as needed
PREPARATION:
1. Preheat the oven to 225 degrees Fahrenheit (107.2 degrees Celsius). If the shrimp are frozen, cover them in a bowl of cold water for 30 minutes or until thawed. Drain the shrimp and pat dry with paper towels. Remove the tails from the shrimp if needed.
2. Trim the crusts from the bread. Cut each slice of bread diagonally to form 4 triangles or cut each slice into 4 equal squares.
3. Place the bread on a 9 X 13 non-stick baking sheet. Bake at 225 degrees for 30 minutes or until the bread is completely dry. (Drying the bread before cooking ensures that oil won’t seep into the bread).
4. While the bread is drying, prepare the other ingredients. In a food processor with a knife blade attached, finely chop the shrimp with the lard. Add the water chestnut, then add the tomato, green onion and ginger. Add the rice wine or vinegar, beaten egg, salt, pepper and cornstarch. Process until the mixture has almost a paste like texture.
5. Carefully spread approximately 2 teaspoons of the shrimp paste over the top of each piece of toast.
6. To deep-fry the shrimp toast: Heat oil in a wok or other deep-frying utensil to 350 degrees Fahrenheit (approximately 175 degrees Celsius). (To test the oil, drop a small piece of dried bread into the oil – it should rise up and start bubbling).
7. Carefully add 1 or 2 pieces of shrimp toast into the oil, shrimp side down. The bread should float on top of the oil and begin bubbling immediately. Cook for about 1 1/2 minutes, then turn over and cook for about 15 more seconds. Remove the shrimp toast with a slotted toast and drain on paper towels.
8. To bake the shrimp toast: Increase the oven heat to 375 degrees Fahrenheit (190.5 degrees Celsius). Bake the shrimp toast for 15 minutes, or until the shrimp is cooked. Serve the shrimp toast warm.(Shrimp toast can be prepared ahead of time up to the cooking stage and frozen).*Shrimp sizes and weights can be a little confusing - I used 24 raw, peeled, deveined black tiger shrimp - each curled shrimp about 1 1/2 inches long).
From Rhonda Parkinson

Curry Chicken Thighs

2007-05-15T01:18:00.000-07:00

Chicken Thighs are my favorite part of the chicken. They have the best flavor and tend to stay juicy even if you overcook them. This recipe combines a great Indian inspired flavor and is also quick and easy to prepare.

INGREDIENTS:

12 chicken thighs
1 cup butter, room temperature
1/2 red onion, chopped finely
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon curry powder
salt and pepper to taste

PREPARATION:

Preheat grill. Combine butter, onion, garlic and curry powder. Mix well. Coat chicken thighs with olive oil and season with salt and pepper. Place about 1 tablespoon of curry butter mixture under the skin of each chicken thigh. Place chicken on hot grill, buttered side up. Grill over a medium heat turning occasionally until done, about 10 minutes total. From Derrick Riches,

Grilled Thai Chile Chicken

2007-05-15T01:16:00.000-07:00

If you aren't a fan of chicken thighs, then by all means use chicken breast. Just remember to watch it carefully while on the grill and adjust for the appropriate cooking time.

INGREDIENTS:

12 chicken thighs, deboned
1/3 cup fresh cilantro, minced into a paste
5-7 cloves garlic, minced
2 tablespoons vegetable oil
1 1/2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
1/2 teaspoon pepper flakes

PREPARATION:

Place deboned chicken thighs in a large resealable plastic bag or shallow glass dish. Combine remaining ingredients and pour mixture onto chicken. Toss well to coat. Seal bag or cover dish, place in refrigerator, and allow to marinate for 2-4 hours. Preheat grill for medium-high heat. Place chicken onto grill and cook for 10-12 minutes per side. When cooked through, remove from heat and serve. From Derrick Riches,

Spicy Plum Chicken Thighs

2007-05-15T01:15:00.001-07:00

From Tina Chaudhur

This plum sauce is basically a fruit-based barbecue sauce. As with any sauce you use while grilling, be sure to keep a close eye and a low temperature to prevent it from burning.

INGREDIENTS:

8 chicken thighs, skin on, bone in
Plum Sauce (see below)
Salt and freshly ground pepper
Plum Sauce:
2 tablespoons peanut oil
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 Thai chile, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 pounds red or purple plums, pitted and coarsely chopped
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon granulated sugar

PREPARATION:

Preheat BBQ grill to medium-low indirect heat for chicken thighs. Season chicken thighs with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until light-golden brown. Turn the chicken thighs over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken thighs are cooked through, approximately 15 to 20 minutes. Keep flipping and saucing chicken thighs until all sauce is gone and chicken thighs have a thick sauce coating -- remember the mantra -- slow and low or the sauce will burn!

For Plum Sauce:

Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.

Easy Oyster Sauce Chicken

2007-05-15T01:12:00.000-07:00

An easy dish for busy weeknights.

Serves 4

Stir-fried Oyster Sauce Chicken

INGREDIENTS:

4 chicken thighs
1/4 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/2 yellow onion
2 cloves garlic
1 1/2 red bell peppers
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon dark soy sauce or tamari
1 tablespoon Chinese rice wine, dry white wine, or dry sherry
1 teaspoon brown sugar
2 teaspoons olive oil

PREPARATION:

Rinse the chicken thighs and pat dry. Cut in half. Rub the salt and pepper over the thighs.

Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell pepper in half, remove the seeds, and cut into 1-inch squares.

In a small bowl, combine the chicken broth, oyster sauce, soy sauce, rice wine, dry white wine or dry sherry, and brown sugar. Set aside.

In a non-stick frying pan, heat the olive oil over medium heat. Add the chicken thighs and brown on both sides. Remove the chicken thighs from the pan and drain on paper towels. Do not clean out the pan.

Add the onion and garlic into the pan, and cook until the onion is softened (about 5 minutes). Add the red pepper into the pan. Cook briefly, then add the sauce.

Bring the sauce to a boil, then add the chicken thighs back into the pan. Reduce the heat, cover, and simmer the chicken until the juices in the thickest part of the thigh are clear when pierced with a fork (about 15 minutes). Stir the chicken occasionally while cooking. Serve hot over rice. From Rhonda Parkinson,

Hawaiian Beef Stew - Hawaiian Chinese Recipes

2007-05-15T01:08:00.000-07:00

he authors write: "Chinese cooks at Hawaiian ranches made stew on an open fire, tossing the less-than-tender beef into a pot of water to simmer all day long, then adding vegetables shortly before the cowboys came in."

Serves 6 to 8

INGREDIENTS:

2 pounds stewing beef (the authors recommend chuck roast or short ribs)
2 tablespoons vegetable oil
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, cut to the size of small stones
2 large carrots, cut to the size of bottle corks
5 cloves garlic
1 tablespoon plus 1 teaspoon salt
Thickener:
4 tablespoons flour
pinch of sugar
1 tablespoon soy sauce (light soy sauce)
1 cup water

PREPARATION:

Finely mince the garlic and half of one of the onions. Heat the cooking oil in a large pot. Add the garlic and onions and brown. Add the beef and salt and saut until beef is thoroughly browned. Add tomato sauce and enough water to cover the beef. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).

Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.

Mix the thickener ingredients (flour, sugar, soy sauce and water) in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined. Simmer another 10 minutes. Serve on plates over steaming hot white rice.

This recipe is reprinted with permission from "Remembering Diamond Head, Remembering Hawai'i: A Cookbook Memoir of Hawai'i and Its Foods", by Shirley Tong Parola and Lisa Parola Gaynier. (Diamond Head Press; 1999; $19.95/trade paperback) From Rhonda Parkinson,

Honey Chicken - Roast Chicken Recipe

2007-05-15T01:04:00.001-07:00

This is an oven-roasted version of a recipe for Microwave Honey Chicken that was submitted by Phyllis. Before roasting the chicken, feel free to place a few slices of ginger and scallions under the skin of the chicken (tie the scallions into knots first).

INGREDIENTS:

1 roasting chicken, 3 to 3 1/2 pounds
Marinade;
2 scallions (spring onions, green onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger

PREPARATION:

Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.

For the marinade, combine the dark soy sauce, rock sugar or brown sugar, five-spice powder, ginger and the chopped scallions. Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.

Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.

Let the roasted chicken sit for 15 minutes before serving. From Rhonda Parkinson,

Honey Chicken - Roast Chicken Recipe

2007-05-15T01:04:00.000-07:00

INGREDIENTS:

1 roasting chicken, 3 to 3 1/2 pounds
Marinade;
2 scallions (spring onions, green onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger

PREPARATION:

Chinese Broccoli With Oyster Sauce - Gai Lan

2007-05-15T00:59:00.000-07:00

Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use reqular broccoli if it's not available. Serves 3 to 4.

INGREDIENTS:

10 ounces Chinese broccoli (gai lan)
1 teaspoon salt
1 teaspoon baking soda
1 slice ginger (about 1/2-inch thick)
Sauce:
3 tablespoons chicken broth or water
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar

PREPARATION:

Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.
While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold runnin. From Rhonda Parkinson,

Baked Hoisin Sauce Chicken Wings

2007-05-15T00:56:00.001-07:00

Although found in a Vietnamese cookbook, this chicken wings recipe is actually a Chinese dish. Author Diana My-tran states: When I was a secretary, I had a Chinese boss (and best friend) who introduced this wonderful appetizer to me. It was always a great hit at the office lunches.)

More Chicken Wings Recipes

INGREDIENTS:

15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion (green onion, spring onion), finely minced
1 slice fresh ginger, minced

PREPARATION:

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Reprinted with permission from The Vietnamese Cookbook by Diana My-Tran.

If you like this recipe, you might also want to try this recipe for Chicken Wings with oyster sauce. From Rhonda Parkinson,

Baked Hoisin Sauce Chicken Wings

2007-05-15T00:56:00.000-07:00

INGREDIENTS:

15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion (green onion, spring onion), finely minced
1 slice fresh ginger, minced

PREPARATION:

Asparagus Salad - a Chinese Salad Recipe

2007-05-15T00:41:00.000-07:00

Serves 4 to 6. Scroll to the bottom of the recipe directions for a nutritional breakdown.

INGREDIENTS:

4 cups water
1 pound asparagus, cut diagonally
2 tablespoons light soy sauce
2 tablespoons sesame seed oil
1/4 teaspoon sugar
1 clove garlic, chopped fine

PREPARATION:

Bring 4 cups water to boil in saucepan. Drop in asparagus. Boil 1 minute. Drain. Rinse with cold water.

Mix next four ingredients (the light soy sauce, sesame seed oil, sugar and chopped garlic) in a bowl. Pour over the asparagus.

*Note: The dressing may be kept in covered jar in the refrigerator for about a week.

(May be prepared in advance. Do not freeze. Recipe reprinted with permission from Madame Wong's Long-life Chinese Cookbook).

Nutritional Breakdown (based on 4 servings) Each serving contains: Calories 81, 4 g Carbohydrates, 2 g Protein, 7 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 1 g Fibre, 311 mg Sodium, 167 mg Potassium. An excellent source of folacin (also called folic acid) and a good source of potassium. From Rhonda Parkinson,