Cairo Hodson - Chinese Cookbook: The Chineses Cookbook, Quick and Easy Chinese Recipes

Chinese Cookbook The Chinese's Cookbook, Quick and Easy Chinese Recipes
Cairo Hodson Copyright 2020 by Cairo Hodson
All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review and certain other non-commercial uses permitted by copyright law. Contents
F YUNG H Ingrdnt: 3 oz Crab meat, cooked hkn r hrm (optional) 4 tb Pnut oil 1 Srng nn, shredded (green nn) 1 z Bamboo ht, shredded 1 c Bean sprouts 5 Egg 1/4 t Slt 2 tb Wtr 6 tb Chkn tk 1 n Sugr 1 ts S u 2 ts Kthu 1 t Crntrh Drtn: Shrd rb mt or hkn f ung. Heat 1 tablespoon f oil in pan and fry nn nd bamboo shoots for 1 minute. Bt gg, add nn, bamboo shoots, bean rut, 1/4 ts lt, 2 tb water n rb. Heat nthr tablespoon l n th pan, dd chicken stock, nh lt, sugar, soy sauce, ketchup and rntrh.

Mx ll well, brng to th boil n k hot whl mkng mltt. Ht 2 tbln l n mltt pan, tr in gg mxtur, k. Put n ht dish, pour u vr.
FRD FH WITH PINE NUT Ingredients: 1/2 t lt 1 lb thk wht fh fllt, ut into 1-inch cubes 2 drd Chn muhrm, soaked in warm wtr fr 20 minutes 3 tbsp vgtbl r peanut oil 1-inch f frh gingerroot, finely shredded 1 tb chopped lln 1 rd pepper, ut nt 1-nh ur 1 grn r, ut nt 1-nh squares 1 z fresh r nnd bmb ht, rnd nd cut nt mll cubes (if ung frh ht, bl in wtr frt for 30 mnut) 2 t Shxng r wn 2 tbsp n nuts, ttd kd r, to serve Drtn: Sprinkle th lt vr th fh nd set d for 20 mnut. S uz ut n x water frm th mushrooms and fnl l, drdng n tough tm. In a rhtd wk, ht 2 tbln f the oil and fry th fish fr 3 mnut.

Drn and t d. In the ln, rhtd wok, ht th rmnng oil and t in th gngrrt. Str untl frgrnt, thn dd th lln, r, bmb ht, muhrm, adn Shxng nd cook fr 1-2 mnut. Fnll dd the fh and stir t wrm thrugh. Sprinkle with n nuts nd serve.
MXD SEAFOOD CURRY Ingrdnt: 1 tb vgtbl or nut oil 3 hllt, hd fnl 1-inch frh glngl, peeled and ld thnl 2 grl lv, hd fnl 1-3/4 cups nnd nut mlk 2 lemongrass tlk, snapped in hlf 4 tb fish u 2 tbsp hl u 8 z uncooked jumb shrimp, shelled 8 z baby squid, lnd and ld thkl 8 z salmon fllt, skinned and ut into chunks 6 oz tun tk, cut nt chunks 8 z frh mussels, scrubbed nd dbrdd fresh Chinese hv, t grnh bld r, to rv Drtn: Ht th oil n a lrg wk and tr-fr th shallots, galangal, nd grl fr 1-2 mnut, untl they trt to ftn.

Add th coconut milk, lemongrass, fh u, nd hl u. Brng t a bl, reduce the ht, nd let simmer for 1-2 minutes. Add th rrd shrimp, squid, salmon, nd tuna, nd lt mmr for 3-4 mnut, until the shrimp hv turnd pink nd the fish cooked. Add th mussels t th wk nd cover wth a ld. Let mmr for 1-2 minutes, untl th hv opened. Drd n mussels that rmn closed.

Grnh wth Chinese chives nd rv mmdtl wth r.
MONKFISH STR-FR Ingredients: 2 tb m l 1 lb monkfish tk, ut into 1 nh hunk 1 rd nn, ld thnl 3 lv garlic, hd finely 1 t grated fresh gingerroot 8 oz fine tip rgu 3 u mushrooms, sliced thinly 2 tb sauce 1 tb lmn juice lemon wdg, to grnh kd noodles, t rv Drtn: Heat the l n a wk vr a mdum-hgh heat. Add th fh, nn, grl, gingerroot, rgu, nd muhrm. Str-fr fr 2-3 mnut. Str n th sauce nd lemon ju nd k fr nthr minute. Rmv from th ht nd trnfr t warm serving dh.

Garnish wth lmn wdg nd rv mmdtl on a bd f cooked ndl.
MNKFH WTH LIME & CHL SU Ingrdnt: 4x4-z monkfish fllt 1/4 cup rice flour or rntrh 6 tb vgtbl or nut oil 4 grl cloves, ruhd 2 large frh rd hl, dd nd sliced 2 tsp jaggery r ft light brwn sugar juice f 2 limes grtd rind f 1 lm bld rice, to rv Direction: Toss the fh n th flur, hkng ff any x. Ht the oil in a wk and k the fish n all d until brwnd nd kd thrugh, taking r when turnng nt t brk t u. Lift th fh out f the wk nd k wrm. Add th grl nd chiles and stir-fry fr 1-2 minutes, until th have softened. Add th ugr, th lm ju nd rnd, nd 2-3 tbln f water nd brng t a bl.

Lt mmr gently for 1-2 mnut, thn n th mxtur over th fish. Serve immediately with r.

Ingrdnt: 1/3 cup rng juice 2 Tb. dr hrr 2 Tb. teriyaki u 1 nvl GOOD SEASONS Orntl Sm Sld Dressing Mix 1/4 u l 1 lb. salmon tk r fllt Drtn: Mx ju, hrr, trk sauce, ld drng mx and l untl wll blended.

Rrv 1/4 cup drng mxtur. Pour rmnng dressing mxtur vr lmn; vr. Refrigerate 30 t 60 mnut t marinate. Drain; drd drng mixture. Place lmn on greased grill vr mdum-hgh coals r n rk f broiler pan 3 to 5 nh frm ht.
SLL IN BLK BEAN SAUCE Ingredients: 2 tb vegetable r peanut l 1 t finely chopped grl 1 t finely hd fresh gngrrt 1 tb fermented blk beans, rinsed nd lightly mhd 14 z ll 1/2 t light u 1 tsp r wine 1 t sugar 3-4 rd Th hl, fnl hd 1-2 t hkn stock 1 tbsp finely chopped lln Drtn: In a rhtd wk, heat th l.
SLL IN BLK BEAN SAUCE Ingredients: 2 tb vegetable r peanut l 1 t finely chopped grl 1 t finely hd fresh gngrrt 1 tb fermented blk beans, rinsed nd lightly mhd 14 z ll 1/2 t light u 1 tsp r wine 1 t sugar 3-4 rd Th hl, fnl hd 1-2 t hkn stock 1 tbsp finely chopped lln Drtn: In a rhtd wk, heat th l.

Add the grl and tr, thn dd th gngrrt nd tr-fr together fr but 1 minute, or untl frgrnt. Mx n the black beans, then t n the ll and stir-fry for 1 mnut. Add th lght soy sauce, Shaoxing, ugr, nd hl. Lower the heat nd mmr fr 2 mnut, adding the tk if nr. Finally dd th lln, then tr nd serve. SCALLOPS WITH PEPPERS Ingredients: 1 lb ll 3 red peppers 1 tbl oil 1 tsp lt 1 z frh ginger 2 tblsp l Pnh f brown ugr 2 t hrr 1 tsp rntrh 2 t soy u Drtn: Core th peppers and ut nt thn rings.

Fr in th oil nd salt fr 1 mnut. Add 2 tbln wtr, bring to th bl, cover and mmr fr 2 minutes. Drain. Ch the gngr fnl, fr both ll nd ginger n oil for 1 minute. Add th ugr nd hrr. Mx th cornstarch t a mth t with th soy sauce nd dd to the n.

Ht gntl, stirring untl slightly thknd. Add th r and k fr 1 mnut.
SHRM TT Ingrdnt: 3-1/2 z rw shrimp, ld, and dvnd 2 gg wht 2 tbsp rntrh 1/2 tsp ugr nh f lt 2 tb finely chopped lntr 2 l d-ld wht brd Vgtbl or nut l, for d-frng Drtn: Pund th hrm t a ul n a tl nd mrtr r wth th b f a lvr Mx th hrm with one of th egg wht and tb of th rntrh. Add the sugar nd lt nd stir n the chopped lntr. Mx th rmngng gg wht wth th remainging rntrh. Remove th rut frm th brd nd cut h l nt 8 trngl.

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