Egg Drop (Egg Flower) Soup
Makes 2-4 Servings
  • 4 cups Chicken broth or stock
  • 2 Eggs, lightly beaten
  • 1-2 green Onions, minced
  • 1/4 tbsp. white Pepper
  • Salt to taste
  • A few drops of Sesame Oil (if desired)

How to Cook:
In a wok or saucepan, bring the 4 cups of chicken broth to boil.
Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. Very slowly pour in the eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one minute.

To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.

Variations:
These would all be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
  • 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.
  • 1/2 cup frozen peas.
  • If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
Fried Noodles Cantonese Style
Makes 2 Servings
  • 1/2 packet of dried Chinese Egg Noodles, cooked in 6 boiling water
  • 1/2 stalks of Chinese Cabbage (bak choy), sliced
  • 1 Carrot, sliced
  • 1 tsp. large white Onion, sliced thinly
  • Garlic, minced
  • 200 g. Pork, Chicken or Beef, sliced
  • dash of soya sauce
  • dash of white Pepper
  • dash of Chinese cooking Wine (optional)
  • 2 tsp. Corn Flour
  • 2 Egg, beaten
  • salt to taste
  • soya sauce to taste
  • pepper to taste
  • a dash of sesame oil
  • oil for frying
How to Cook:
Make an omelet with the 2 beaten eggs and place aside to cool. Slice thinly. Heat oil in wok with 1 teaspoon of garlic until slightly brown. Add meat and fry until brown and cooked. Add the sliced onion and carrot. Stir until softened and slightly cooked. Add the Chinese cabbage and stir. Add the cooked egg noodles and toss with the ingredients in the wok. Add salt, soya sauce and pepper to taste. Turn off heat and add the sliced omelet and a dash of sesame oil. Serve
 
Barbecued Pork with hoisin sauce
Makes 4-6 Servings
  • 1-1/2 pound Pork shoulder or butt
  • 2 tbsp. Rice Wine
  • 2 slices Ginger root, about 1/4 inch thick
  • 1 clove Garlic, minced
  • 1/2 tsp. Five-Spice Powder
  • 5 tsp. Soy Sauce
  • 1 tbsp. Sugar
  • 2 tbsp. Hoisin Sauce
  • 2 tbsp. Ketchup
  • 2 tbsp. Bean Sauce
  • 2-3 drops red food coloring
  • 1 tbsp. Honey
How to Cook:
 Cut pork into pieces about 2 x 5-inch. Place pieces in baking dish.
Combine remaining ingredients except for honey in bowl and mix together well.

Pour marinade on top of pork. Let marinate overnight. Drain pork, reserving marinade. Add honey to marinade and stir well.

Preheat oven to 350°F. Fill a shallow roasting pan with water and place on oven bottom. Place pork on a roasting rack above water pan and roast for 30 Min.

Baste pork with honey marinade then return to oven and roast for 15 more Min. Pork should be golden brown. Remove from oven and let cool. When cool enough to handle, cut pork pieces into 1/4 inch slices.

Serve meat at room temperature, or use for Steamed Buns.
 
Chicken in Oyster Sauce
Makes 4-6 Servings
  • 1 lb. Chicken meat
  • 3-4 Chinese dried Mushrooms, softened and sliced
  • 1 can Bamboo shoots or 1 can baby Corn
  • 2 green Onions, sliced on the diagonal into thirds
  • 1 slice Ginger, minced
  • 1 clove Garlic, minced

    Marinade:
  • 2 tbsp. Soy Sauce
  • 1 tbsp. Rice Wine
  • 1 tsp. Sesame Oil
  • 1 tbsp. Cornstarch

    Sauce:
  • 1 tbsp. dark Soy Sauce
  • 2 tbsp. Oyster Sauce
  • 1 tbsp. dry Sherry
  • 1 tsp. Sugar
  • 1 1/2 tbsp. Cornstarch
  • 1/3 cup Water
  • 1 tsp. Sesame Oil
  • Oi for stir-frying
How to Cook:
Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10-15 minutes. While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain. Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok. Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.
 
Honey Garlic Barbecue Pork/Spareribs
In this recipe the pork is baked instead of roasted or broiled.
  • 3-4 lbs. Boston pork butt and/or spareribs

    Marinade Sauce:
  • 2 tbsp. Hoisin Sauce
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Oyster Sauce
  • 2 tbsp. Honey
  • 3-4 Garlic cloves, crushed
  • 1/4 cup (approximately) liquid Honey
How to Cook:
Cut the pork into strips that are 3/4 inches in length, trimming off part of the fat. Mix together well the marinade/sauce ingredients, and pour it over the pork. Marinate the pork at room temperature for 1 - 2 hours.

Line 1 or 2 cookie sheets (as needed) with aluminum foil, and place a cooking rack on each sheet. Place the pork on the rack and bake in a preheated oven at 350 degrees for 30 minutes.
Brush the pork strips with honey, and then turn them over and brush the other side with honey.
  • If there is any extra marinade brush it on as well. Bake for another 30 minutes.
  • If using spareribs, leave in large flat pieces, and marinate and cook the same way as the pork.
  • If the pork isn't cooking quickly enough, you can broil them for about 5 minutes before turning them over.
Sate Beef
A popular Cantonese Dish
Makes 4-6 Servings
  • 1 lb. flank Steak
  • 1 Ginger, mashed fine
  • 1/2 tbsp. dark Soy Sauce
  • 1 tbsp. Cornstarch
  • 1/2 tbsp. cold Water
  • 1 red Pepper, shredded
  • 1 clove Garlic, finely chopped
  • 2 tbsp. Sate Paste
  • 1/2 tbsp. Chili paste with garlic
  • 1/2 tbsp. Sugar
  • 2 tbsp. Chicken stock
  • 2-4 cups Oil for deep-frying
  • 2 tbsp. Oil for stir-frying
Sate Paste or Sate Barbecue sauce is available at most Asian Markets.
 
How to Cook:
Trim fat from beef. Slice meat across grain and shred very thin.
Combine beef with ginger, soy sauce, cornstarch, and water. Mix well with hand. Set aside 10 minutes.

Heat oil in wok. Deep-fry beef 30 seconds. Stir-constantly. Drain. Remove. Reheat 2 tbsp. of oil in wok. Stir-fry red pepper and garlic 30 seconds. Add Sate Paste, chili paste with garlic, sugar, and stock. Stir-fry 1 minute. Add beef. Stir-fry quickly 1 minute or until thoroughly heated.
 
Sweet and Sour Pork, Northern Style
Serves 3-6 as part of a multicourse meal
  • 1 lb. lean Pork Loin1/4 tsp. Pepper
  • 1 Egg
  • 1 tbsp. light Soy Sauce
  • 3 tbsp. Cornstarch
  • 1/3 cup white or cider Vinegar
  • 1/3 cup Sugar
  • 1/3 cup Water
  • 2 1/2 tbsp. Ketchup
  • 1/4 tsp. Salt
  • 1 cup Canola, Corn or Peanut Oil, for frying
    and 2 tbsp. Cornstarch dissolved in 3 tbsp. water
  • 1 tbsp. Canola, Corn or Peanut Oil (optional)
  • 1 cup canned Pineapple Chunks, drained

How to Cook:
Cut the pork into 3/4 inch cubes and toss with the pepper.
Stir the egg, soy sauce, and 3 tbsp. cornstarch together in a bowl. Add the pork and stir to coat well. Let stand for 10 minutes.

For the sweet and sour sauce, combine the vinegar, sugar, water, ketchup, and salt in a saucepan. Stir together and set on an unlit burner while cooking the pork.

Heat the cup of oil in a wok or stir-fry pan to 350 degrees F. Gently drop half of the pork, 1 piece at a time, into the hot oil and fry until light brown and crisp, about 6 minutes. Stir gently with a wire skimmer so all sides brown and the pieces don't stick together. Remove the pork from the oil with the skimmer and spread out on paper towels. Keep warm in a low oven. Bring the oil back to 350 degrees F. and fry the remaining pieces the same way.

Turn on the burner under the sauce to medium. Bring the mixture to a boil and stir in the cornstarch mixed with water. Continue stirring until the sauce thickens and turns translucent. If desired, add the tablespoon of oil to give the sauce a glaze. Stir thoroughly. Add the pineapple and heat just until warm. Transfer the pork to a serving platter and pour on the hot sauce. Serve immediately.

Variation:
Omit the vinegar, ketchup, and pinapple from the sweet and sour sauce and add 1/4 cup plus 1 tbsp. Chinkiang vinegar (available at Asian markets). Prepare as in steps 2 and 4. Sprinkle the finished dish with 2 tbsp. toasted sesame seeds. To toast seeds, spread them on an ungreased baking pan and toast in a 350 degree F. oven for about 10 minutes, or in a dry skillet over low heat, stirring occasionally, until golden.

 
Drunken Chicken
Makes 4-6 Servings
  • 3 lbs. broiler or fryer Chicken2 slices Ginger
  • 1 green Onion
  • 2 tbsp. Salt
  • Sherry to cover chicken

How to Cook:
Wash and dry the chicken. Bring a large pot of water to a boil. Add the ginger, green onion, and salt and boil for a few minutes. Add the chicken and simmer for 15 minutes. Turn off the heat
and allow the chicken to cool. Drain the bird.

At this point you can cut the chicken in half, quarters, or eight pieces (2 pieces for the wings, 4 for the legs, 2 for the breast and discard the back). Place the chicken pieces into a jar and cover with sherry. Keep refrigerated for several days. Before serving, cut into bite-sized pieces. Serve cold. Garnish with cilantro if desired.

Variation:
Save some broth from boiling the chicken and mix it with the sherry to cover the chicken.

 

Four Happiness Pork
The author writes of this Shanghai specialty:
You will not find this dish on restaurant menus because it is too time-consuming. However, it is as common to Chinese families as roast beef is to Western families. It is delicious with steamed buns and any vegetable dish. Makes 4-6 Servings
  • 1 1/2 lbs. Lean Pork1 cup Water
  • 2 tbsp. Sherry
  • 6 tbsp. Soy Sauce
  • 2 slices Ginger
  • 1 Scallion
  • 2 tbsp. Sugar

How to Cook:
Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water.
Cut pork in 2-inch cubes. Put pork and 1 cup water in an earthenware or any other heavy pot.

Bring water to boil. Add sherry, soy sauce, ginger, and scallion.
Cover pot tightly. Simmer over very low heat 2 hours. Add sugar. Bring to high heat. Baste until gravy coats the meat.

May be prepared in advance. May be frozen. Reheat before serving.
 

Pork or Beef Chop Suey
Makes 4-6 Servings
  • 1 lb. Pork or Beef (don't use pork chops as they are too dry)
  • 2 small bunches Bok Choy (can be substitute Broccoli if desired)
  • 1/2 cup Bamboo Shoots, rinsed
  • 1/2 lb. fresh Mushrooms, washed and patted dry with paper towel
  • 1/2 cup Water Chestnuts (fresh if possible)
  • 1 large green Pepper
  • 2 stalks Celery
  • 1 Onion
  • 1/2 pound Snow Peas (optional)

    Seasoning for Pork:
  • 1 tsp. Soy Sauce
  • 1-2 tsp. Oyster Sauce
  • 1 tsp. Salt
  • Pepper to taste
  • (under 1 tsp.) Cornstarch

    Sauce:
  • 4 tbsp. Water
  • 1 tsp. Oyster Sauce
  • 3/4 - 1 tsp. Cornstarch
  • Oil for stir-frying
How to Cook:
Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes. While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside.

For vegetables:
Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across.
Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside. Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first.

Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.

For the Sauce:
Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.
 
Smoked Duck
Makes 4-6 Servings
  • 5 lbs. Duck
  • 2 tbsp. Salt
  • 1 tbsp. Szechuan Peppercorns
  • Aluminum Foil
  • 1/2 cup Black Tea Leaves
  • 1/2 cup Rice (uncooked)
  • 1/2 cup Brown Sugar
  • 1 tbsp. light Soy Sauce
  • 1 tbsp. Cornstarch
  • 4 cups Peppercorn Salt
  • Oil for deep-frying
How to Cook:
Clean and wash duck. Dry thoroughly with a paper towel.
Rub inside and outside with salt. Sprinkle with peppercorns.
Wrap duck in aluminum foil and place a heavy weight on top. Refrigerate overnight.

Remove foil and place duck on steamer tray. Cover and steam over boiling water 1 1/2 hours.

Line large wok and wok lid with aluminum foil. Place tea leaves, rice, and brown sugar on foil. Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.

Place duck on rack, breast side up. Cover wok and seal tightly to prevent smoke from escaping. Turn on high heat. Roast tea mixture until it smokes. Smoke duck 10 minutes on high heat. Reduce heat to moderate. Smoke another 10 minutes.

Turn off heat. Leave duck in wok 20 minutes more. Remove duck.
Cool thoroughly. Rub with soy sauce. Sprinkle evenly with cornstarch.

Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side). Remove. Drain on paper towel. Chop into bite-sized pieces. Serve hot with peppercorn salt and buns.
 
Szechuan Noodles
Makes 3-4 Servings
  • 1 lb. fresh Noodles (Shanghai thin noodles are good)
  • 1/2 lb. Chicken breast, cut into strips
  • 4 oz. Shrimp, shelled and cleaned
  • 1/2 Bok Choy, cut into bite-size pieces
  • 1/2 cup Carrot, cut on the diagonal
  • 1/2 cup Broccoli or Cauliflower, trimmed, cut on the diagonal into 1-inch pieces
  • 1 Onion, shredded
  • 1 clove Garlic, minced
  • 1 tbsp. light Soy Sauce
  • 2 tbsp. Hot Bean Sauce
  • 1/2 tsp. Salt
  • 5 tbsp. Cooking Oil

    Marinade:
  • 1 tsp. Wine
  • 1 tsp. light Soy Sauce
  • 1 tsp. Cornstarch

    Sauce:
  • 1/2 cup Stock
  • 1 tsp. light Soy Sauce
  • 1 tbsp. Chili Oil
  • 1 tsp. Sugar
  • 1 tsp. Sesame Oil
  • 2 tsp. Cornstarch
How to Cook:
Mix together marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix together sauce ingredients. Set aside.

Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.

Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.

Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp.
Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in.
Remove the vegetables to a platter.

Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tbsp. light soy sauce.

Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
 
Twice Cooked Pork (Hui Guo Rou)
Makes 3-4 Servings
  • 1/2 lb. Pork1 Leek
  • 1 small Green Pepper choose jalapeno pepper for better taste)
  • 1 small Red Pepper
  • 1 tbsp. Chili Paste
  • 1 tbsp. light Soy Sauce
  • 2 tbsp. Cooking Oil
  • 1 tsp. Salt
How to Cook:
Cook pork in boiling water for twenty minutes. While pork is boiling, prepare vegetables.

Remove the seeds from the jalapeno pepper, and cut the leek, and green and red peppers into chunks.

When pork has finished boiling, remove and let cool. Cut the pork into thin matchbox slices. Add the salt to the pork pieces with your fingers. Stir and mix to make sure the meat is coated.

Heat wok. When hot, add cooking oil. Stir-fry vegetables, adding, one at a time, leeks, green peppers, and red peppers. Stir-fry, taking care not to overcook (until mushy).

Add the chili paste and soy sauce, followed by the pork slices.
Blend and cook together for 1 -2 minutes. Serve hot.
 

Carp with Hot Bean Sauce
Makes 4 Servings
  • 1 live Carp (about 1 lb.)
  • 2 tbsp. Green Onion, chopped thinly on the diagonal
  • 1 tbsp. Ginger, chopped
  • 2 Garlic cloves, chopped
  • 2 tbsp. Hot Bean Paste (or substitute 1 tbsp. Tabasco Sauce)
  • 1 tsp. Sesame Oil
  • 1/2 tbsp. Black (Chinkiang) Vinegar

    Sauce:

  • 2 tbsp. light Soy Sauce
  • 1 tbsp. Chinese wine or dry Sherry
  • 2 tsp. Salt
  • 1 tsp. Sugar
  • 1 cup cold Water
  • 1/2 tbsp. Cornstarch mixed with 1/2 tbsp. Water
  • 1/2 cup Oil for frying
How to Cook:
Kill the fish by striking a blow on the head (do not remove the head or tail). Scale and clean the fish. Cut 4 diagonal slashes, 1/4 inch deep, on each side.

Heat a fry pan or wok on high heat and add oil. When the oil is ready, add the fish and fry on both sides, about 1/2 minute on each side. Push the fish up to the side of the pan.

Add the ginger, garlic and hot bean paste into the frying pan, stirring. Add the sauce. Push the fish back into the middle and cook for about another three minutes.

Once the sauce has been reduced by half, give the cornstarch water mixture a quick re-stir and add. Stir the sauce to thicken. Sprinkle the vinegar, sesame oil and chopped green onion on top and serve.
 
Chinese Fish and Vegetables
Makes 3-4 Servings
  • 1 lb white fish fillets, cut into bite sized pieces
  • 2 carrots, sliced
  • 1/4 cup bamboo shoots or water chestnuts
  • 1 cup green vegetables
  • 1/2 cup mushrooms, quartered
  • 3 cm. piece of ginger, cut into thin slices
  • 1/2 red pepper, sliced

    Marinade:

  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 egg white
  • dash of pepper

    Sauce:

  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vinegar
  • 4 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup water
  • 1 tablespoon cornflour
How to Cook:
Combine marinade ingredients. Add fish to marinade and set aside.
Boil 3 cups of water. Add in carrots and green vegetables for 30 seconds. Plunge vegetables into cold water - this gives them a good color.

Heat wok. Add 1 cup oil and fry fish pieces for 1 minute.
Into clean wok add 2 tablespoons oil. Add in vegetables, ginger, mushrooms, red pepper, and bamboo shoots.
Add fish, but don't stir. Add sauce. When boiling, stir lightly and cook 1 minute.
 
Sweet and Sour Fish
Makes 4-6 Servings
  • 1 lb whole Fish or Fish Fillets, such as Cod, Haddock, or Sea Bass
  • 4 oz. Carrots
  • 4 oz. Peas
  • 4 oz. Mangetout (Snow Peas), trimmed, or 1 green Pepper
  • 4 oz. Cornstarch (Cornflour)

    Sauce:
  • 2 tbsp. green Onions, chopped diagonally
  • 1 tbsp. Ginger, finely chopped
  • 10 fluid oz. (300 ml) Chicken Stock
  • 1 tbsp. light Soy Sauce
  • 2 tbsp. dry Sherry or Rice Wine
  • 1 1/2 tbsp. Tomato Paste
  • 2 tbsp. Cider Vinegar or Chinese white Rice Vinegar
  • 2 tablespoons sugar
  • 2 tsp. Cornstarch blended with 2 tsp. Water
  • 2 - 4 cups Oil for deep-frying
How to Cook:
Clean and gut the fish (if using a whole fish), and remove the skin from the fish fillets. Make criss-cross marks across the top of the fish or the fillet, being careful not to cut right through the fish.

Bring a pot of water to boil. While waiting for the water to boil, mix the sauce ingredients. Blanch the carrots, peas, and snow peas, plunging them in the boiling water for about 4 minutes, then plunge into cold water and drain. Add the vegetables back to the pot along with the sauce ingredients. Bring to a simmer (between about 140 - 185 degrees Fahrenheit) and then remove from heat.

Deep-frying:
Heat wok and add 2 to 4 cups oil to the wok. While oil is heating, coat the fish with cornstarch, shaking off any extra. Deep-fry the fish until it is brown and crispy. Either drain on paper towels, or place on a tempura rack to drain and then place on paper towels.

Re-heat the sauce/vegetable mix, bringing it back to a simmer. Serve the fish on a warm plate, covered with the sauce.
 
Source:
http://chinesefood.about.com