The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (9 page)

Makes:
                       4 to 6 Servings

Total Prep Time:
      50 Minutes

INGREDIENTS:

 
  • 2 Cups of Peas, Fresh and Shelled

  • 2 Cups of Bean Sprouts, Mung

  • 1 Bunch of Green Onions, Finely Chopped and With The Green and White Parts Separated

  • 2 Carrots, Medium In Size and Shredded

  • 10 Eggs, Large In Size and Beaten

  • 1 Cup of Vegetable Broth

  • 2 Tbsp. of Mirin

  • 3 Tbsp. of Soy Sauce

  • 1 Tbsp. of Cornstarch

  • ½ tsp. of Salt

  • ½ tsp. of White Pepper, Optional

  • 1 Tbsp. of Water

  • Some Cooking Spray

DIRECTIONS:

 
  1. Preheat your oven to 350 degrees. As your oven heats up use a medium to large sized baking dish and coat it with a generous amount of cooking spray. Set aside.

  2. Take a large sized mixing bowl and mix together your large eggs and salt with a whisk. Whisk together until the eggs are thoroughly beaten.

  3. Then add in your green onion, shredded carrots, peas and bean sprouts. Continue to mix until thoroughly blended together.

  4. Spread this mixture evenly in your baking dish and place into your oven. Bake your dish for at least 30 minutes or until the edges of the mixture begin to brown.

  5. While your eggs are cooking in the oven take out a medium sized saucepan and combine your mirin, white pepper, vegetable broth and soy sauce together. Bring this mixture to a rolling boil before reducing the heat to a simmer. Allow this mixture to simmer for at least 5 minutes.

  6. While this mixture is simmering combine your cornstarch with a bit of water and mix until the cornstarch dissolves completely. Add this mixture into your broth and stir occasionally as it cooks on the lowest heat setting for a couple of minutes or until the sauce is thick in consistency.

  7. Once your eggs are browned at the edges remove them from your oven and remove completely from your baking dish. Place the eggs onto serving plates and pour your broth over the top of it. Serve immediately and enjoy!

Classic Mapo Tofu

This is yet another vegetarian style dish that many people will come to love. While this dish does incorporate the use of tofu, most people will not be able to taste the difference between that and actual meat. I promise you that this is one dish that will soon become a household favorite.

Makes:
                       4 Servings

Total Prep Time:
      30 Minutes

INGREDIENTS:

 
  • 1, 14 Ounce Block of Tofu, Silken and Cut Into Small Cubes

  • ½ Cup of Chicken Broth

  • 2 Cups of Broccoli, Florets

  • 2 tsp. of Soy Sauce

  • 1 Tbsp. of Sesame Oil

  • 1 tsp. of Sugar, White

  • 2 Cloves of Garlic, Crushed and Minced

  • 1 Piece of Ginger, 1 Inch In Length, Peeled and Grated

  • 4 Green Onions, Green and White Part Only and Minced

  • 1 Tbsp. of Black Bean, Paste

  • 2 tsp. of Chili Bean, Paste

  • 1 tsp. of Cornstarch

  • Some Rice For Serving

DIRECTIONS:

 
  1. Using a small sized bowl, mix together your broth, sugar, cornstarch and soy sauce until evenly combined. Whisk your mixture well until it is free of any clumps.

  2. Then using a medium sized wok, heat it over medium to high heat. Once it is hot enough, add in your broccoli, minced green onion parts, sesame oil, ginger and minced garlic. Toss it occasionally while it cooks and continue cooking until everything become fragrant and the broccoli turns a bright shade of green.

  3. Then add in your black bean and chili bean paste and stir to evenly combine.

  4. Next add in your cut up pieces of tofu and toss gently to combine everything together. Last add in your broth mixture and toss again to mix everything together well.

  5. Continue cooking your entire mix until the sauce begins to boil. Once it is boiling reduce the heat and continue cooking for the next two minutes or until the sauce is thick in consistency.

  6. Remove from heat and serve. Garnish with some green onions and serve on top of some rice. Enjoy!

Buddha’s Delight

This dish is one of the most popular dishes made during the Chinese holiday season. It is incredibly tasty and it is one that will get you into the holiday season.

Makes:
                       4 to 6 Servings

Total Prep Time:
      35 Minutes

INGREDIENTS:

 
  • 5 Cups of Broccoli, Florets Only

  • 3 Carrots, Medium In Sized and Sliced Thinly

  • 1 ½ Cups of Snow Peas, Washed and Trimmed

  • 1 ½ Cups of Corn, Baby Style

  • 1 Cup of Water Chestnuts

  • ½ Cup of Bamboo Shoots

  • ½ Cup of Chinese Mushrooms, Black and Chopped Into Quarters

  • 1 Block of Tofu, Extra Firm and Cut Into Cubes

  • 1 Piece of Ginger, Fresh, 2 Inches In Length, Peeled and Grated

  • 2 Tbsp. of Soy Sauce

  • 2 Tbsp. of Rice Vinegar

  • ½ Cup of Vegetable Broth

  • 1 Tbsp. of Cornstarch

  • 1 tsp. of Sugar, White

  • ½ tsp. of Salt

  • 2 Tbsp. of Peanut Oil Or Any Kind of Oil

  • Some Rice For Serving

DIRECTIONS:

 
  1. The first thing that you will want to do is boil your broccoli and carrots together in some boiling water for at least 2 minutes. After 2 minutes remove the broccoli and submerge them quickly in some cold water to help stop the cooking process right in its tracks.

  2. Once you are done heat up a large sized wok over high heat. Once the wok is hot enough ad in your oil and tofu together. Cook up your tofu just until it begins to turn brown around the corners.

  3. Then add in the white parts of your onion, minced garlic, salt and grated ginger. Toss with your tofu mix for at least a minute to ensure even mixing.

  4. Next add in veggies, carrots, corn, chopped mushrooms, chestnuts and shoots. Turn up the heat to high and continue tossing for at least 2 minutes or until the mixture is fragrant.

  5. While your mix is cooking, use a small sized bowl to combine the rest of your ingredients together and whisk until it is free of clumps. Add this liquid mixture into your pan and allow your mix to come to a rolling boil. Once it reaches boiling point reduce the heat and allow your mixture to simmer for an additional 3 to 5 minutes or until the sauce has thickened.

  6. Remove from heat and serve your mix with green onions as garnish. Enjoy!

Hunan Style Bean Curd

This is yet another Chinese style recipe that I know you are going to fall in love with. It is packed full of important protein and full of a unique taste that will certainly leave you drooling for more.

Image Credit: Flickr user Andrea_Nguyen, <
https://www.flickr.com/photos/andrea_nguyen/6984161324/sizes/o/
>

Makes:
                       4 Servings

Total Prep Time:
      35 Minutes

INGREDIENTS:

 
  • 1 ½ Of A 14 Ounce Block of Tofu, Extra Firm, Cut Into Cubes

  • 2 Cups of Broccoli, Florets

  • 1 Cup of Mushrooms, Shiitake or Asian Style and Cut Into Large Pieces

  • 3 Cloves of Garlic, Crushed and Minced

  • ½ tsp. of Soy Sauce

  • 2 tsp. of Sherry

  • 1 tsp. of Sesame Oil

  • 1 Cup of Vegetable Stock

  • 1 tsp. of Chili Bean Paste

  • 2 tsp. of Red Pepper, Crushed

  • ½ tsp. of Cornstarch, Mixed With Some Water

  • ½ tsp. of Salt

  • 1 Tbsp. of Peanut Oil Or Another Type of Oil That You Prefer

  • Some Rice For Serving

DIRECTIONS:

 
  1. Heat a large sized wok over medium to high heat. Add enough of your oil into the pan to thoroughly coat the entire surface. Once the wok and the oil is hot enough add in your tofu and stir constantly until the tofu begins to turn brown in color. Once it is browned, remove from your wok and set aside for later use.

  2. Next add in your red peppers, broccoli and bean paste to your wok and toss is gently for the next 2 minutes. After 2 minutes add in your minced garlic and chopped mushrooms. Cook for an additional minute before adding in your stock.

  3. Return your tofu to your wok and then add in your soy sauce, oil and sherry. Allow to cook for an additional minute.

  4. While your mixture is cooking prepare your cornstarch with a little bit of water in a spate small sized bowl. Mix the cornstarch and water together until the cornstarch is fully dissolved. Then take your cornstarch mixture and add it into your wok.

  5. Let your mixture continue cooking for another 3 to 5 minutes more or until your mixture begins to thicken in consistency. Add in a dash of salt for seasoning and remove from heat. Serve your dish on a bed of prepared rice and garnish with a few green onions. Serve immediately and enjoy.

Healthy Jade Vegetables

This is yet another vegetable appetizer that many people will fall in love with. With its authentic Chinese style taste, this veggies will melt in your mouth and set your taste buds blazing. They are relatively easy to put together, making them an easy vegetable snack to prepare in a moment’s notice.

Other books

Christmas in Harmony by Philip Gulley
LOVING HER SOUL MATE by Cachitorie, Katherine
Sandlands by Rosy Thornton
Mortal Obligation by Nichole Chase
Alex Van Helsing by Jason Henderson
Stands a Shadow by Buchanan, Col


readsbookonline.com Copyright 2016 - 2024