Enjoy Chinese Cuisine (Quick and Easy Series)

Overview

Quick & Easy Enjoy Chinese Cuisine will guide even the most novice cook through the necessary techniques for preparing these delicious, easy-to-follow recipes-all of the recipes have been developed and tested in Chinese cooking classes. Additionally, this accessible volume includes some of the authors personal favorites, which have been handed down in her family for generations.

With recipes that are inexpensive and use readily available ingredients, step-by-step color ...

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Overview

Quick & Easy Enjoy Chinese Cuisine will guide even the most novice cook through the necessary techniques for preparing these delicious, easy-to-follow recipes-all of the recipes have been developed and tested in Chinese cooking classes. Additionally, this accessible volume includes some of the authors personal favorites, which have been handed down in her family for generations.

With recipes that are inexpensive and use readily available ingredients, step-by-step color photographs for each recipe, suggestions for substitutions, and a unique menu chart, Quick & Easy Enjoy Chinese Cuisine makes Chinese cooking both simple and enjoyable.

ABOUT THE AUTHOR
Judy Lew lives in Seattle and is the Director of the Uwajimaya Cooking School. She is well known for her cooking classes and her appearances on local radio and television programs.

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Editorial Reviews

KLIATT
This is a great book for beginning cooks who want to learn the basics of Chinese cooking. Every recipe is accompanied by several color illustrations that show exactly how to prepare the dishes in exquisite detail. All recipes feature ingredients readily available in grocery stores. Sample recipes: Fried Won Ton, Hot & Sour Soup, Fried Rice, Seafood Chow Mein, Almond Breaded Chicken, Black Bean Sauce Spareribs, Stuffed Mushrooms, Prawns with Lobster Sauce. A special section includes metric conversion tables along with cutting and cooking methods in addition to menu planning, customs, basic equipment and a glossary. This book really demystifies Chinese cooking. (Quick and Easy). KLIATT Codes: JSA-Recommended for junior and senior high school students, advanced students, and adults. 2003, Kodansha, 120p. illus. index., Ages 12 to adult.
— Shirley Reis
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Product Details

  • ISBN-13: 9784889961263
  • Publisher: Japan Publications Trading
  • Publication date: 8/8/2003
  • Series: Quick & Easy Cookbooks Series
  • Pages: 120
  • Product dimensions: 10.10 (w) x 7.10 (h) x 0.40 (d)

Table of Contents

Foreword 3
Acknowledgment 4
Basic Tips 5
Metric Tables 8
Dim Sum and Appetizers
Fried Won Ton 10
Sweet and Sour Sauce 11
Egg Rolls 12
Shrimp Dumpling 14
Pot Stickers 16
Steamed Barbecued Pork Buns 18
Baked Barbecued Pork Buns 20
Chicken Rolls 22
Curry Turnovers 24
Siu Mai 26
Soups
Basic Soups 28
Basic Chicken Stock (from bones or whole chicken) 29
Won Ton Soup 30
Sour and Hot Soup 32
Corn Soup 34
Seaweed Soup 36
Rice and Noodles
Fried Rice (long grain) 38
Steamed White Rice 39
Tomato Beef Chow Mein 40
Pan Fried Noodles 41
Pork Chow Mein 42
Seafood Chow Mein 44
Mandarin Pancakes 46
Meats and Poultry
Basic Sauce Meats or Vegetables 48
Basic Sauce 49
Bon Bon Chicken 50
Steamed Chicken 51
Sweet and Sour Chicken 52
Spicy Fried Chicken 53
Almond Breaded Chicken 54
Miniature Drum Sticks 56
Hot Spiced Chicken 57
Glazy Sauced Chicken 58
Oyster Sauce Chicken 59
Hoisin Sauce Chicken 60
Barbecued Spareribs 61
Sweet and Sour Spareribs 62
Black Bean Sauce Spareribs 63
Barbecued Pork 64
Spicy Ground Pork 66
Spicy Beef 67
Broiled Ginger Steak 68
Ginger Beef 69
Oyster Sauce Steak 70
Seafoods
Fish with Soy Bean Paste 72
Steamed Fish with Ginger 73
Sweet and Sour Fish 74
Crab with Black Bean Sauce 76
Poached Whole Fish 78
Stir-Fried Clams 79
Stir-Fried Geoduck with Vegetables 80
Deep-Fried Prawns 82
Spicy Prawns 83
Prawns with Lobster Sauce 84
Spicy Shrimp Salad 86
Vegetables, Eggs and Tofu
Chicken Maifun Salad 88
Chicken with Almonds 89
Pea Pods with Beef 90
Broccoli with Beef 91
Chinese Greens with Chicken 92
Stuffed Mushrooms 94
Prawns with Vegetables 96
Pork with Scrambled Eggs 98
Egg Fu Yung 100
Deep-Fried Stuffed Tofu 102
Spicy Tofu 104
Information
Cutting Methods 106
Cooking Methods 108
Menu Planning 110
Customs 112
Basic Equipment 113
Glossary 116
Index 119
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