The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succelent Recipes from the Far East

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succelent Recipes from the Far East

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by Rhonda Lauret Parkinson
     
 

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Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir

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Overview

Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, The Everything Chinese Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters.

Featuring delicious recipes for:

  • Appetizers, such as Crab Rangoon
  • Soups, such as Wonton Soup
  • Vegetable dishes, such as Stir-fried Baby Bok Choy
  • Beef dishes, such as Mongolian Beef with Rice Noodles
  • Pork dishes, such as Sweet and Sour Spareribs
  • Mouthwatering fiery dishes, such as Spicy Chicken with Cashews
  • Desserts, such as Sweet Baked Pineapple and Banana
The Everything Chinese Cookbook will have you serving up tasty Chinese cuisine to tempt anyone!

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Product Details

ISBN-13:
9781580629546
Publisher:
Adams Media
Publication date:
09/01/2003
Series:
Everything Series
Pages:
320
Sales rank:
906,050
Product dimensions:
8.00(w) x 9.25(h) x 0.86(d)

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Wonton Soup

Serves 4

Water for boiling wontons
24 filled wonton dumplings
6 cups chicken broth or stock
½ cup shredded Napa cabbage
salt and pepper, to taste
1 green onion, thinly sliced

1. Bring a large pot of water to a boil. Add the wonton dumplings, making sure there is enough room for them to move about freely. Boil for at least 5 minutes, until the wonton rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon. 2. Bring the chicken stock to a boil. Add the cabbage and cook until tender. Season the broth with salt and pepper. Add the cooked wonton and bring the soup back to a boil. Remove the pot from the heat and add the green onion. When serving, allow 6 wontons per person.

Canned Broth or Homemade Stock?
Many recipes in the book call for chicken broth. Nothing beats a good homemade stock, but canned chicken broth is an acceptable alternative. If possible, choose brands labeled "reduced sodium."

This recipe calls for readymade wontons you can buy at your local Asian grocery store, but you can also try making your own.

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