Emma Paree - The Easy Chinese Cookbook: Quick and Delicious Chinese Recipes

The Easy Chinese Cookbook Quick and Delicious Chinese Recipes Copyright 2020 Emma Paree All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means Warning-Disclaimer The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book. Chinese Pork Dumplings Cooking Time: 50 m Servings: 3 Ingredients 50 wonton wrappers (3.5 inch square) 14 ounces ground pork 1-1/2 teaspoons minced fresh ginger root 2 cloves garlic, minced 1 tablespoon thinly sliced green onion 2 tablespoons soy sauce 1 tablespoon and 1-1/2 teaspoons sesame oil 1/2 egg, beaten 2-1/2 cups finely shredded Chinese cabbage Directions

1. Combine the pork, green onion, ginger, garlic, soy sauce, sesame oil, cabbage and egg in a sizable bowl. Stir until mixed well.
2. Place pork filling 1 heaping teaspoon onto each wonton skin.

   Moisten edges with water and fold edges to form a triangle shape. Roll edges slightly to seal in filling. Set aside on a lightly floured surface.

3. Steam dumplings in a metal steamer for about 15 to 20 minutes. Serve immediately.

Cooking Time: 2 hr 45 m Servings: 1 Ingredients 1 tablespoon 1-1/2 teaspoons hoisin sauce 1-1/2 teaspoons ketchup 1-1/2 teaspoons honey 1-1/2 teaspoons soy sauce 1-1/2 teaspoons sake 1/2 teaspoon rice vinegar 1/2 teaspoon lemon juice 1/2 teaspoon grated fresh ginger 1/4 teaspoon grated fresh garlic 1/8 teaspoon Chinese five-spice powder 1/2 pound pork spareribs Directions

1. Mix the hoisin sauce, sake, rice vinegar, lemon juice, ketchup, honey, soy sauce, ginger, five-spice powder and garlic together in a shallow glass dish. Spot the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, generally long as overnight.
2. Preheat the oven to 325 degrees F (165 degrees C).

   Pour enough water into a broiler tray to cover underneath. Place the rack or grate over the tray. Arrange the ribs on the grate.

3. Place the broiler rack in the heart of the oven. Cook for 40 minutes, turning and brushing with the marinade every ten minutes. Allow marinade cook on for the ultimate 10 minutes to produce a glaze. Finish beneath the broiler if desired.

   Discard any remaining marinade.

Easy Sweet and Sour Chicken Cooking Time: 60 m Servings: 8 Ingredients 1/2 (8 ounce) can pineapple chunks, drained (juice reserved) 1 tablespoon cornstarch 3/4 cup water 1/4 cup and 2 tablespoons white sugar 1/4 cup distilled white vinegar 1 drop orange food color 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 1 cup and 2 tablespoons self-rising flour 1 tablespoon vegetable oil 1 tablespoon cornstarch 1/4 teaspoon salt 1/8 teaspoon ground white pepper 1/2 egg 3/4 cup water 2 cups vegetable oil for frying 1 green bell pepper, cut into 1 inch pieces Directions

1. Combine 1 1/2 cups water, vinegar, sugar, reserved pineapple juice, and orange food coloring in a saucepan. Heat to boiling. Switch off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Mix flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper. Add 1 1/2 cups water steadily to produce a thick batter.

   Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

3. Heat oil in wok or skillet to 360 degrees F (180 degrees C). Fry chicken pieces for ten minutes in hot oil, or until golden. Remove chicken, and drain in some recoverable format towels.
4. Layer pineapple chunks, green peppers, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top, and serve.

Chinese Beef broccoli and rice Cooking Time: 50 m Servings: 4 Ingredients 2 1 1/2-inch-thick New York strip steaks, cut into 1-inch pieces 2 teaspoons dried minced onion teaspoon minced garlic 1 tablespoon soy sauce 2 cups white rice 4 cups water 2 tablespoons vegetable oil cup canned sliced bamboo shoots, drained cup canned sliced mushrooms, drained cup chopped green onion green bell pepper, thinly sliced teaspoon red pepper flakes 3 tablespoons soy sauce 1 cup broccoli florets cup sugar snap peas 2 teaspoons cornstarch 2 tablespoons water (10 fluid ounce) bottle oyster sauce cup chopped green onion Directions

1. Place steak, minced onion, garlic, and 1 tablespoon soy sauce in a bowl. Stir to coat.
2. Boil rice and 4 cups water in a saucepan over high temperature.

   Reduce heat to medium-low, cover, and simmer about 20 to 25 minutes before rice is tender.

3. Heat vegetable oil in a skillet over medium heat; cook and stir 1/4 cup green onion, green bell pepper, bamboo shoots, mushrooms, red pepper flakes, and 3 tablespoons soy sauce in the hot oil 4 to 5 minutes until green bell pepper is slightly tender. Add steak, broccoli, and sugar snap peas; cook until beef is browned no longer pink in the guts, about 10 minutes.
4. Whisk cornstarch and 2 tablespoons water in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir about three to five minutes in cornstarch mixture until sauce is thickened. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture about 7 to 8 minutes until sauce is thickened. Place over rice before serve.

Cooking Time: 35 m Servings: 20 Ingredients 1/2 cup vegetable oil 6-1/2 pounds fresh green beans, trimmed 2 tablespoons and 1-1/2 teaspoons minced garlic 2 tablespoons and 1-1/2 teaspoons minced fresh ginger root 1 tablespoon kosher salt 1-1/2 teaspoons coarsely ground black pepper 1 (8 ounce) bottle black bean sauce Directions

1. Heat oil over medium-high heat in a large wok.

   Stir in green beans; cook, stirring frequently, for a few minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to four 4 minutes. Season with salt and pepper, and stir in black bean sauce. Continue cooking until green beans are tender.

Easy Honey Walnut Shrimp Cooking Time: 30 m Servings: 4 Ingredients 1 cup water 2/3 cup white sugar 1/2 cup walnuts 4 egg whites 2/3 cup mochiko 1/4 cup mayonnaise 1 pound large shrimp, peeled and deveined 2 tablespoons honey 1 tablespoon canned sweetened condensed milk 1 cup vegetable oil for frying Directions

1. stir the water and sugar together in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. In a medium bowl, whip egg whites until foamy.

   Stir in the mochiko until it includes a pasty consistency. Heat the oil in much deep skillet over medium-high heat. Dip shrimp in to the mochiko batter, and fry in the hot oil until golden brown, about five minutes. Remove with a slotted spoon and drain on paper towels.

3. Stir the mayonnaise, sweetened condensed milk and honey together in a medium serving bowl. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top before serve.

Easy Szechwan Shrimp Cooking Time: 20 m Servings: 4 Ingredients 1 tablespoon soy sauce 2 teaspoons cornstarch 1 teaspoon honey 1/2 teaspoon crushed red pepper 4 tablespoons water 2 tablespoons ketchup 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 1/4 cup sliced green onions 4 cloves garlic, minced Directions

1. Stir ketchup, soy sauce, water, honey, cornstarch, ground ginger, and crushed red pepper in a bowl.

   Reserve.

2. Heat oil over medium-high heat in a huge skillet. Stir in green onions and garlic about 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

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