Meat Balls / 肉丸

The Most Versatile Meat Ba

Pork Meat Balls

This most basic Chinese Meat Ball is based on finely chopped Pork.  By varying the size and adding  other Meats, flavorings and ingredients, as well as varying the shape, you can get a larger version (Lion”s Head) good as a major dish steamed with Cabbage Leaves, some quite small balls that work perfectly as appetizers with drinks,  and variations combining with Lamb, Beef and so on.  The varieties are endless and they freeze well, so one might Continue reading

Cucumbers, Stir-Fried / 炒黃瓜

Vegetarian Dish
Visual and Taste Appea

Cucumbers Stir-Fried

Cucumbers usually appear  in Salads in Western cooking and  commonly uncooked. The Chinese cook often treats them as a vegetable, often stir-fried.  In this style, they are cooked for about three minutes, and preparation time might be ten minutes total.Zucchini may be cooked the same way.  Roll-cutting, that is, rotating the vegetable slightly between slices and cutting on the slight diagonal, increases Continue reading

Shrimp with Hot Peppers / 辣椒蝦

Black Beans

Black Beans

Chili Peppers, Black Beans Meet Chinese Wine

This delicate Mandarin dish is quickly made and goes well with White Rice and as the Fish course in a standard Chinese meal plan.  When cooking, first arrange according to the Mise en Place for best results. Continue reading

Cornish Hens with Sichuan Papper

Good with Squab or Pigeon, Too
A Quick and Easy Low-Fat Method

Using Sichuan pepper, hua jiao, to cook delicious Sichuan dishes

Sichuan Pepper, Hua Jiao

Adapted from Chinese chef Virginia Lee, whose version used Pigeon or Roasted Squab and was deep-fried.  Pierre Franey adapted Lee’s method for Cornish Hens and used broiling instead of deep-frying.  The result is  a Chinese version of Cornish Hen, with Sichuan notes.This version is low-fat and is quickly made. The Lemons Continue reading

Shanghai Fried Rice

Cooked with Salt Pork and Bok Choy
The Best Version

Bento Mushrooms - Shiitake mushrooms prepared for bento

Fried Rice is enjoyed all over Shamghai in many versions.  Really a mainstay of everyday Chinese Cuisine.This one is based on what Fuchsia Dunlop thought was the best she had eaten and is based on the way it was served in a small diner in a back alley not far from Nanjing Road. The Shiitake Mushrooms may be Continue reading

Scallops with Fresh Ginger

Cream and White Wine add French Notes
Ginger Represents the Chinese Side

Zucchini

This interesting Fusion dish was adapted from Pierre Franey and Virginia Lee some years ago.  The Cream and White Wine provide the French flavor notes, while the Ginger and general cooking style represent the Chinese side of this dish. Continue reading

Teochew Duck

Galangal is Key
Notes of Cantonese plus Influences from Fukien

Galangal, an important Southeast Asian spice

Galangal

Duck is one of the meats raised without antibiotics or growth hormones, so it is a good choice for cooks who want to Continue reading

Pork with Mung Beans and Sesame/ 配綠豆和芝麻 豬肉

The Mung Bean Is a Superbean
Goog Protein Source          

The Mung Bean is a super bean. It appears in many Chinese dishes.  High in protein and low in calories and cost, it is a key ingredient in many dishes like this one. Continue reading

Almond Cookies / 杏仁餅

Everyone’s Favorite Cookie

 

Using Baking Powder in Vietnamese cuisine

Baking Powder

Or at any rate, everyone’s favorite Chinese cookie, or so it seems.  These are popular desserts at Chinese restaurants and sell well at Chinese bakeries.  They are also Continue reading