Storing Rice - Milled Rice (white, parboiled (‘converted’) or precooked): Once opened, the... Read more »
Bok Choy with Bean Curd
Ingredents 1 pound bean curd (tofu) 4 medium stalks bok choy 4 scallions (with tops) 1/4 cup vegetable oil 1 (4 ounce) can button mushrooms, drained (reserve liquid) 3 tablespoons oyster sauce 1/2 teaspoon instant chicken bouillon 1 tablespoon cold water 1 tablespoon cornstarch Method Cut bean curd into 3/4-inch cubes; drain thoroughly. Cut bok [...]
Chinese Sweet Bun Dough
Ingredients 1/2 cup white sugar 1 cup warm milk (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 4 cups bread flour 2 eggs, beaten (divided) 6 tablespoons vegetable oil 2 teaspoons salt 2 teaspoons water 1 teaspoon sesame seeds for garnish (optional) Preparation Whisk the sugar and milk together in a large mixing [...]
Crab Rangoon
Ingredients 8 ounces cream cheese 8 ounces fresh crab meat or canned crab meat, drained and flaked 1 teaspoon red onion, chopped 1/2 teaspoon Lea & Perrins Worcestershire sauce 1/2 teaspoon light soy sauce freshly ground black pepper, to taste 1 green onion, finely sliced 1 large clove garlic, smashed, peeled, and finely minced 1 [...]
Shandong Sauce
Ingredients 2 garlic cloves, finely chopped 2 chiles, finely chopped 2 spring onions, finely chopped 1 teaspoon sugar 1 teaspoon sesame oil 2 1/2 tablespoons chicken stock 1/2 teaspoon salt pinch of MSG 3 teaspoons dry sherry 2 teaspoons wine vinegar 1/2 tablespoon red chili oil Method Heat a wok, then add the garlic, chiles, [...]
Asian Black Bean Sauce
Ingredients 2 tablespoons peanut oil 2 tablespoons fermented black beans, rinsed and drained 1 tablespoon garlic, minced 1/2 cup chicken broth 1 tablespoon soy sauce 2 tablespoons rice wine 1 teaspoon sugar 1 1/2 teaspoons cornstarch Method Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry [...]
Egg Drop Soup
Ingredients 4 cup fresh or canned chicken broth 1 tablespoon cornstarch 1/4 cup cold water 1 tablespoon soy sauce 1/4 teaspoon freshly-grated ginger root (optional) White pepper, to taste 2 eggs 1 scallion (green onion, spring onion) green and white part, very thinly sliced Method Bring the chicken broth to a boil over moderate heat. [...]
Hot and Sour Soup
Ingredients 6 cups fresh or canned chicken stock 1/2 cup thinly sliced bok choy or Napa cabbage 1 cup thinly sliced shitake, cloud ear, or other mushrooms 3 scallions (green onions, spring onions), green and white parts, thinly sliced 2 tablespoons soy sauce, or to taste 2 tablespoons finely chopped ginger root 2 tablespoons cornstarch [...]
Chinese Peas
Ingredients: 1/2 pound Chinese pea pods 1 tablespoon oil 1/2 cup thinly sliced water chestnuts 1 cup chicken stock 1 tablespoon cornstarch 2 tablespoons cold water Salt Method: Snap ends from pea pods and remove strings. Heat oil in skillet. Add peas, water chestnuts and stock. Cover and cook over high heat 3 minutes. Combine [...]
Sesame Sauce
Ingredients 2 tablespoons sesame paste from a jar(or creamy peanut butter in a pinch) 2 tablespoons mirin (Japanese rice wine) or dry sherry 1 tablespoon white rice vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 to 1/3 cup chicken broth 2 teaspoons finely chopped scallions Method In a saucepan, combine the sesame [...]
Jade Green Broccoli
Ingredients: 2 pounds broccoli (1 bunch) 1 clove garlic, minced 1 tablespoon cornstarch 2 tablespoons soy sauce 1/2 cup water or vegetable stock 1/4 cup vegetable oil 1/8 teaspoon salt 2 tablespoons sherry MethodClean and peel broccoli. Cut stems on a 1/8-inch slant. Mix cornstarch, soy sauce and chicken stock or water. Set aside. Heat [...]
