Kesalee Chev - Chinese Cookbook: Easy Family Favorites Chinese Recipes

Chinese Cookbook Easy Family Favorites Chinese Recipes By Kesalee Chev Copyright 2020 Kesalee Chev All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical 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. Chinese Spareribs Servings: 2 Cook: 2 hrs 45 mins Ingredients 3 tablespoons hoisin sauce 1 tablespoon ketchup 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon sake 1 teaspoon rice vinegar 1 teaspoon lemon juice 1 teaspoon grated fresh ginger 1/2 teaspoon grated fresh garlic 1/2 teaspoon Chinese five-spice powder 1 pound pork spareribs Directions Step 1 In a shallow glass dish, mix together the hoisin sauce, , ginger, garlic, soy sauce, sake, rice vinegar, ketchup, honey, lemon juice and 5-spice powder. Place the ribs in the dish, and turn to coat. Step 2 Preheat the oven to 325 degrees F (165 degrees C). Step 2 Preheat the oven to 325 degrees F (165 degrees C).

Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate. Preheat the oven to 325 degrees F. Fill a broiler tray with enough water to cover underneath. Place the grate or rack over the tray.

Arrange the ribs on the grate. Step 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.

Pork Lo Mein Time: 30 mins Servings: 2 Ingredients 1/2 (8 ounce) package linguine 2 tablespoons and 2 teaspoons low-sodium soy sauce 1 tablespoon rice vinegar 1 teaspoon cornstarch 1/2 teaspoon white sugar 1/4 teaspoon sesame oil 1 tablespoon canola oil 1 cup snap peas 1/2 small sweet onion, chopped 1/2 (12 ounce) pork tenderloin, cut into thin strips 1/2 (8 ounce) package sliced white mushrooms 1/2 red bell pepper, chopped 1 clove garlic, chopped 1/4 teaspoon chopped fresh ginger, or to taste 1 clove garlic, chopped 1-1/2 green onions, sliced Directions Step 1 Bring a huge pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain. Step 2 Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a little bowl. Step 3 Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes. Step 3 Heat canola oil in a huge skillet over medium-high heat, cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, red bell pepper, 1 clove garlic, mushrooms, and ginger; cook until pork is no more pink, about 2 minutes.

Step 4 Mix 2 cloves garlic in to the pork mixture, cook for 1 minute. Then pour soy sauce mixture over pork mixture and cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions. Chinese-Style Baby Bok Choy with Mushroom Sauce Time: 35 mins Servings: 4 Ingredients 1 tablespoon oyster sauce 1-1/2 teaspoons soy sauce 1-1/2 teaspoons brown sugar 1/2 teaspoon potato starch 1-1/2 teaspoons water 1 pinch salt 1/8 teaspoon vegetable oil 2 heads baby bok choy 1 tablespoon and 1-1/2 teaspoons olive oil 1 tablespoon minced green onion 1-1/2 teaspoons minced garlic 1/2 (8 ounce) package sliced portobello mushrooms Directions Step 1 In a bowl, mix together the oyster sauce, soy sauce, and brown sugar before sugar has dissolved.

Mix the potato starch and water in a little bowl, and stir it in to the oyster sauce mixture until smooth. Step 2 Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy in to the boiling water, and cook until tender, shiny, and bright green, 2-3 three minutes. Drain the bok choy, and arrange on a serving platter. Step 3 Heat the essential olive oil in a huge skillet or wok before oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir before mushrooms start to shrink slightly.

Sprinkle the mushrooms lightly with salt. Continue steadily to cook the mushrooms, stirring often, until they are tender, about five minutes. Pour in the oyster sauce mixture, then stir before sauce is thickened and coats the mushrooms, 30 seconds to at least one 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately. Chinese Lion Head Soup Time: 35 mins Servings: 2 Ingredients 1/2 pound ground pork 1/2 egg 1-1/2 teaspoons cornstarch 1 teaspoon sesame oil 1-1/2 teaspoons minced fresh ginger root 1/8 teaspoon monosodium glutamate (MSG) (optional) 1/2 teaspoon salt 1 green onions, chopped and divided 1-1/2 teaspoons vegetable oil 1/2 head napa cabbage, cored and cut into chunks 1-1/4 cups low-sodium chicken broth 1 cup water, or as needed 1-1/2 teaspoons soy sauce 1 teaspoon sesame oil Directions Step 1 Mix the bottom pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Reserve. Reserve.

Step 2 Heat the vegetable oil in a wok or large skillet over high temperature. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage starts to wilt, 2-3 three minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower heat to medium. Step 3 Use a spoon to create the meat mixture into 1 inch balls. Drop them in to the boiling soup.

When the last ball has been added, cover with a lid and simmer for ten minutes. Taste, and modify salt before serving. Garnish with remaining green onions and a drizzle of sesame oil. Chinese Noodle Chicken Time: 30 mins Servings: 2 Ingredients 2 skinless, boneless chicken breasts 1-1/2 teaspoons vegetable oil 2 tablespoons and 2-3/4 teaspoons sliced onion 1 cup and 1 tablespoon broccoli florets 1 carrots, julienned 1 cup snow peas 2 cups dry Chinese noodles 2 tablespoons teriyaki sauce Directions Step 1 In a sizable skillet brown chicken in oil, stirring constantly until juices run clear. Step 2 Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.

Step 3 Add the teriyaki sauce and Chinese noodles. Stir noodles into chicken, vegetable mixture, make sure they are coated with sauce. When the noodles wilt, serve. Mongolian Beef Time: 1 hr Servings: 4 Ingredients 2 pounds boneless sirloin tip roast 1/2 cup soy sauce 2 tablespoons dry sherry 2 teaspoons sesame oil 3 tablespoons cornstarch 2 tablespoons brown sugar 2 teaspoons crushed red pepper 5 whole dried red chile peppers 3/8 cup vegetable oil, divided 4 bunches green onions, cut into 2 inch pieces Directions Step 1 Partially freeze the roast for easier slicing. Cut the roast into 3x1/2 inch strips, and reserve. Step 2 In a huge bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole hot peppers.

Place beef in the mixture and coat well. Cover and refrigerate for 20 to thirty minutes. Step 3 Heat 2 tablespoons of the oil in a huge skillet or wok over medium high temperature. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and reserve.

Step 4 In the same skillet or wok, heat remaining 1/4 cup of oil over medium high temperature. Add beef mixture and saute for five minutes, or before the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through. Crab Rangoon Time: 30 mins Servings: 5 Ingredients 1/2 (14 ounce) package small won ton wrappers 1 (8 ounce) package cream cheese, softened 1/2 teaspoon minced fresh ginger root 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon dried parsley 1 tablespoon and 1-1/2 teaspoons dark soy sauce 1/2 pound crabmeat, shredded 2 cups oil for frying Directions Step 1 Heat oil in a huge heavy skillet or deep fryer to 360 degrees F Step 2 In a little bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat. Step 3 Spot 1/2 to at least one 1 teaspoon of the cream cheese mixture in to the center of every wonton wrapper. Overlap or fold the won ton wrapper over the stuffing to create a triangle or a half moon, based on the form of the won ton wrappers you have purchased.