The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (3 page)

Makes:
                       4 Servings

Total Prep Time:
      25 Minutes

INGREDIENTS:

• 6 Cups of Chicken Broth
  

• 2 Tbsp. of Cornstarch
  

• 2 Eggs, Large In Size and Beaten
  

• Chopped Up Green Onions, For Garnish
  

• ½ tsp. of Salt
  

• ½ tsp. of Black Pepper
  

DIRECTIONS:

1. Using a large sized soup pot, add your chicken broth to it and cook over medium heat until it is boiling. Then add in your seasoning of salt and pepper until it is to your liking.
   

2. While your broth is continuing to boil, mix your cornstarch with a little bit of water until it is fully dissolved. Then add your cornstarch mixture to your broth and make sure that you stir it completely to combine.
   

3. Reduce your heat and allow your broth to simmer for about 5 to 10 minutes. After that time remove from heat and allow it to cool slightly for 5 minutes.
   

4. Then stir your soup using a circular motion in a consistent fashion, making sure that you are creating a current in your soup as you do so.
   

5. As you continue to stir your soup drizzle in your beaten eggs, allowing them to cook in thin papery strips within the soup.
   

6. Serve immediately and garnish your soup with some green onions. Enjoy!
   

Mouthwatering Crab Rangoon Dip

This is one appetizer recipe that will leave all of your friends and family begging for more. Feel free to serve this dip with some crunchy wonton chips or with an egg roll to really enjoy its seafood flavor. If you are trying to keep your menu light for the day, this is certainly one recipe that you have to try for yourself.

Makes:
                       4 Servings

Total Prep Time:
      45 Minutes

INGREDIENTS FOR DIP:

• ¼ tsp. of Garlic Powder
  

• 1 tsp. of Lemon Juice, Fresh
  

• ½ Cup of Sour Cream
  

• 4 Green Onions, Finely Chopped
  

• 2, 8 Ounce packs of Cream Cheese, Your Favorite Brand
  

• 2, 6 Ounces of Crabmeat, Fully Cooked and Drained
  

• 3 Tbsp. of Sugar, Powdered
  

Ingredients for Wonton Chips:

• 32 Wonton Wrappers
  

• Some Vegetable Oil
  

DIRECTIONS:

1. Using a large sized bowl, add your cream cheese into it. Then place it into your microwave and zap for at least 30 seconds to soften up the cream cheese.
   

2. Then still using the same bowl add in all of your other ingredients except for our wonton chips and stir well to combine everything together.
   

3. Next take out a casserole dish that is oven safe and pour your dip into it. Preheat your oven to 350 degrees and wait for your oven to heat up completely.
   

4. Place your dip into your oven and allow it to bake for 30 minutes or until the dip is hot and bubbly.
   

5. While your dip is baking cut your wonton chips in half on the diagonal side. Then grease up your chips with some cooking spray.
   

6. Remove your dip from the oven and set aside to cool. Next turn up your oven to 375 degrees.
   

7. While your oven heats up take out a baking sheet and place your wonton chips onto it in a single layer. Place your chips into your heated oven and bake for no more than 3 to 5 minutes or until the chips are golden in color. Make sure that you watch this carefully as the chips can burn easily at this temperature.
   

8. Remove from the oven and place your baked wonton chips onto a plate covered with paper towels to drain. Serve with your warm dip and enjoy!
   

Classic Pork Egg Rolls

This is a classic Chinese dish that many people will automatically recognize. This is literally as traditional as it gets. This appetizer uses the perfect balance of ground pork and vegetables and it is an absolute must have for pork lovers. It is extremely tasty and it is not a dish that you will soon forget.

Makes:
                       10 Egg Rolls

Total Prep Time:
      30 Minutes

INGREDIENTS FOR THE ROLLS:

• 10 Egg Roll Wrappers, Large In Size
  

• 1 Tbsp. of Cornstarch, Mixed With Water
  

• A Little Oil For Frying, Your Favorite Kind
  

Ingredients for the Pork Filling:

• ½ Pound of Pork, Ground
  

• Dash of Black Pepper
  

• ½ Tbsp. of Soy Sauce
  

• ½ tsp. of Cornstarch
  

• ¼ tsp. of Sugar, White
  

Ingredients for Your Veggies:

• 2 Cloves of Garlic, Minced Finely
  

• 1 Carrot, Medium In Size and Shredded
  

• ¼ Head of Cabbage, Green and Shredded
  

• 5 Shiitake Mushrooms, Chopped
  

• 1 tsp. of Ginger, Fresh and Grated
  

• 1 tsp. of Chinese Rice Wine
  

• 1 tsp. of Soy Sauce
  

• 2 Tbsp. of Grape Seed Oil, Evenly Separated
  

• 2 tsp. of Rice Wine
  

• 2 to 3 tsp. of Soy Sauce
  

• ¼ tsp. of Sugar, White
  

• Dash of Black Pepper and Salt
  

• 1 tsp. of Sesame Oil
  

DIRECTIONS:

1. The first thing that you will want to do is prepare and marinate your egg roll filling. Using a large sized mixing bowl combine all of your ingredients for the pork filling together and allow it to marinate for a minimum of 10 to 15 minutes.
   

2. Then shredded up all of your veggies with a grater until finely grated.
   

3. Next coat a large sized frying pan or wok with a generous amount of grape seed oil over medium to high heat. Then add in your marinated pork and allow it to fry in the hot oil until the color of the pork begins to change. Once the color changes remove your pork and set aside.
   

4. Add some more grape seed oil to your frying pan or wok and add in your vegetables. Start off by adding your ginger and garlic first and then follow up by adding the rest of your vegetables. Make sure that you stir your veggies constantly.
   

5. Once your veggies are nice and soft add in your sesame oil, sugar, black pepper, soy sauce and rice wine. Allow this mix to cook for at least one minute over low heat.
   

6. Then add your cooked pork back into the mixture and mix everything together until evenly combined. Allow it to cook for an additional minute. Remove it from heat and set aside to cool.
   

7. Next spread your egg wraps onto a flat surface and fill each one with at least a tablespoon of your filling.
   

8. Then roll them and seal the ends together using your cornstarch and water mixture. Once you are done rolling all of them, cover each egg roll with a clean and wet paper towel so that they do not dry as they stand.
   

9. Place your rolls into your refrigerator for at least 4 hours and then fry them in a frying pan with some oil for at least 5 to 10 minutes or until they are golden brown in color. Remove and serve them with some orange dipping sauce and enjoy.
   

Traditional Vegetable Spring Rolls

This is yet another classic appetizer that you are going to want to make again and again. The best quality of this recipe is how many spring rolls it can make. This recipe is perfect if you plan on serving a large amount of people or simply want to impress a couple of friends with a tasty treat. Either way I know that you are going to love this recipe.

Makes:
                       50 Spring Rolls

Total Prep Time:
      1 Hour and 15 Minutes

INGREDIENTS:

• 1 ½ Cup of Bean Sprouts
  

• 8 Shiitake Mushrooms, Chopped Finely
  

• 3 Green Onions, Trimmed and Diced
  

• 3 Cloves of Garlic, Minced
  

• 1 tsp. of Ginger, Fresh and Grated
  

• 2 Carrots, Medium in Size and Shredded
  

• 2 ½ Cups of Cabbage, Green In Color and Shredded
  

• 1, 8 Ounce Can of Bamboo Shoots, Drained and Thinly Sliced
  

• 2 Tbsp. of Soy Sauce, Low Sodium Preferable
  

• 1 Tbsp. of Sesame Oil
  

• 1 Tbsp. of Cornstarch
  

• 2 Tbsp. of Peanut Oil or Any Other Kind of Oil
  

• 50 Spring Roll Wrappers, Thawed
  

• 1 Egg, Large In Size and Beaten with 2 Tbsp. of Water
  

• Some Oil For Frying
  

DIRECTIONS:

1. The first thing that you will want to do is wash and drain your bean sprouts. Set aside for later use.
   

2. Next wash and partially dry your chopped mushrooms. Then heat up at least 2 tablespoons of sesame oil in medium sized skillet or a wok over medium to high heat.
   

3. Add in your green onions, garlic, and ginger and fry up for at least 1 minute. Then add in your remaining vegetables and sauté until they are nice and tender. This should take about 3 to 4 minutes at most.
   

4. Next add in your soy sauce and sesame oil, stirring well to combine. Continue cooking for an additional minute and remove from heat. Scoop your filling into a strainer to help remove most of the liquids used for cooking. Then place your filling into a bowl.
   

5. Open up your package of spring rolls and place all of your wrappers except for one underneath a clean and damp dish cloth. This will help to ensure that the wrappers will not dry out.
   

6. Set your one wrapper onto a flat surface with one of the corners pointed directly at you.
   

7. Place a heaping tablespoon of your filling onto the bottom of the wrapper, approximately above two inches from the corner point. Then fold the bottom part of your wrapper over the filling, and then fold the sides over the filling. You will want to make sure that you have what looks like an envelope with a very long flap.
   

8. Next roll the spring roll away from you until you get about two inches from the top. Then brush the edges of the wrap at the top with some egg wash before completing roll. Repeat with your remaining wrappers.
   

9. Once you have all of your rolls set, fry up your rolls in a wok or frying pan with a generous amount of oil for a couple of minutes or until they are a deep golden brown in color. Drain on a plate with paper towels and serve while still warm. Enjoy!