Cooking Chinese Style MRR Ebook

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Table Of Contents

Almond Chicken……………………… 5
Almond Cookies……………………… 6
Asparagus and Sesame Chicken Soup………….. 7
Assorted Vegetables in a Clear Sauce ………. 8
Authentic Fried Rice……………………… 9
Barbecued Lamb on Skewers…………………. 10
Basic Won Ton……………………… 11
Beef With Broccoli……………………… 12
Bean Curd with Oyster Sauce ………………… 13
Beef Chow Mein……………………… 14
Bok Choy with White Pork……………………. 15
Braised Chicken Drumsticks………………….. 16
Braised Chinese Cabbage ……………………… 17
Braised Lion?s Head in a Sandy Pot ……….. 18
Broccoli with Garlic Sauce ……………………. 19
Butterfly Shrimp with Snowpeas ……………. 20
Cashew Chicken……………………… 21
Cashew Nut Prawns……………………… 22
Chicken Chow Mein Casserole………………. 23
Chicken Harvest Stir-fry……………………….. 24
Chicken and Lotus Seed Soup ……………….. 25
Chicken in Plum Sauce …………………………. 26
Chicken Foo Yung……………………… 27
Chinese Barbecue Sauce ……………………….. 28
Chinese Barbecued Spareribs ………………… 29
Chinese Cabbage……………………… 30
Chinese Chicken Wing Drumsticks ………… 31
Chinese Coleslaw……………………… 32
Chinese Fire Pot……………………… 33
Chinese Fried Rice……………………… 35
Chinese Fortune Cookies ………………………. 36
Chinese New Year’s Cookies ……………………. 37
Chinese Mapo Tofu……………………… 38
Chinese Mixed Vegetables ……………………. 39
Chinese Pot Roast ……………………… 40
Chinese Tenderloin ……………………… 41
Clear Fish Soup……………………… 42
Crab Rangoon ……………………… 43
Crunchy Bean Sprouts with Beef……………. 44
Curried Chicken Spring Rolls………………… 45
Egg Drop Soup……………………… 47
Egg Flower Soup……………………… 48
Eggplant with Spicy Meat……………………… 49
Egg Rolls…………….. 50
Foil Wrapped Chicken (appetizers) ………… 51
Four Kinds of Steamed Vegetables…………. 52
Fried Garlic Chicken Recipe………………….. 53
Fun See Chicken ……………………… 54
Garlic Chicken ……………………… 55
Hot & Sour Soup……………………… 56
Honey Sponge Cake……………………… 57
Kung Pao Beef ……………………… 58
Kung Pao Chicken……………………… 59
Lamb Slivers in Pungent Sauce ……………… 60
Lamb Soup Pot……………………… 61
Lemon Chicken……………………… 62
Lo Mein………………. 63
Mixed Fruits with Grass Jelly………………… 64
Onion Cakes……………………… 65
Paper Prawns……………………… 66
Prawns Hunan Style. 67
Rice Sticks with Vegetables…………………… 68
Salmon Steak with Cloud Ears and Noodles…………………. 69
Salt Baked Chicken……………………… 70
Sesame Beef……………………… 71
Shangyi Shrimp……………………… 72
Shredded Pork with Yu Shon Sauce ……….. 73
Shrimp Chips……………………… 74
Shrimp with Hot Sauce …………………………. 75
Shrimp in Lobster Sauce……………………….. 76
Singapore Fried Noodles……………………….. 77
Sour Soup with Rice Noodles ………………… 79
Spicy Pork Strips with Black Fungus ……… 80
Steamed Honey Pears …………………………… 81
Steamed Pork Dumplings ……………………… 82
Steamed Pungent Cod with Cabbage………. 83
Steamed Translucent Dumplings ……………. 84
Steamed Whole Fish……………………… 86
Stir Fried Vegetables with Bean Curd …….. 87
Stir Fried Snow Peas……………………… 88
Sugared Walnuts……………………… 89
Sweet Almond Pudding with Dates ………… 90
Sweet and Pungent Lotus Root with Pork………….. 91
Sweet & Sour Sauce……………………… 92
Szechuan chicken……………………… 93
Szechuan Noodles……………………… 94
Szechwan Chicken and Cashews ……………. 95
Szechwan Eggplant and Tofu ………………… 96
Szechwan Noodles with Green Onions……. 97
Teriyaki Beef……………………… 98
Three Flavors Soup……………………… 99
Tofu Triangles……………………… 100
Tomato Beef……………………… 101
Twice Cooked Pork with Spicy Vegetables……………… 102
Vegetables Lo Mein……………………………. 103
Velvet Corn Soup……………………… 104
Wheat Starch Wrappers for Dumplings………………… 105
Wined Fish Chunks in Broth………………… 106
Won Tons…………… 107
Won Ton in Oyster Sauce ………………….. 108

Sample Content Preview

ALMOND CHICKEN

1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil

~~Marinade~~

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

~~Seasoning sauce~~

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce. Add almonds, mix well and serve hot. Serves 4

Other Details

– 1 Ebook (PDF), 108 Pages
– 1 Salespage (HTML)
– Year Released/Circulated: 2008
– File Size: 496 KB

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