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Authentic Recipes from China (Authentic Recipes Series) by Kenneth Law, Lee Cheng Meng, Luca Invernizzi Tettoni, Max

By Kenneth Law, Lee Cheng Meng, Luca Invernizzi Tettoni, Max Zhang

The food of China is commonly considered as one of many best on the planet. This number of recipes, accrued from the pinnacle kitchens of this massive kingdom, provides an exhilarating variety of nearby dishes. integrated are highly spiced Sichuan favorites, subtle dishes healthy for an emperor's desk, powerful Mongolian fare, and artistic Cantonese delicacies. an in depth array of renowned meals together with appetizers, dips, soups, noodles, and rice dishes allows the reader to take part in China's interesting background and fast paced smooth era.

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Additional info for Authentic Recipes from China (Authentic Recipes Series)

Example text

Hois1n-glazed Green Beans Tender-cnsp green beans bathed in a sweet and sp1cy sauce- an 1rres1stable combination' 1 tablespoon oil 1 tablespoon minced garlic 12 oz (350 g) green beans, ends trimmed, halved 3 tablespoons hoisin sauce 11/ 2 tablespoons soy sauce 1 teaspoon sesame oil 2 teaspoons Chili Garlic Sauce (page 25), or 1 fresh red chili, minced 1 Heat the oil in a wok over h1gh heat un111smok1ng. Add the garlic, st1r-fry for 1 m1nute. then gently slide the beans 1nto the wok and stir-fry for 2 minutes 2 Stir 1n the ho1s1n sauce.

Serves 4 Preparation time: 5 mins Cooking time. 10 mins Egg Drop Soup A traditional favorite. Ribbons of cooked egg swirled in a savory stock topped with a handful of spring onions. 4 cups (1 liter) chicken stock 1 tablespoon grated ginger 1 tablespoon soy sauce 1 tablespoon cornstarch, blended with 2 tablespoons water 2 eggs, lightly beaten Pinch of salt and white pepper 4 spring onions, sliced, to garnish 42 1 Bring the chicken stock, ginger, and soy sauce to a boil in a saucepan. Add the cornstarch mixture, reduce the heat and bring the soup to a simmer.

Remove and drain on paper towels. 6 To deep-fry the pastries, heat the oil in a wok unttl the oil is very hot, then deep-fry the pastries. a few at a time, for a few seconds, or until crisp and golden brown. Alternatively, you may bake the pastries in a 350°F (180°C) oven for 35 minutes. Makes 26 pieces 36 Preparatton time· 1 hour Cooktng time. 20 mins Appet1zers 37 Barbecued Pork Char S1ew Bursting with sweet and spicy flavor, this rec1pe is very easy to prepare and makes a tasty treat on its own or when used as a filling for Steamed Buns (page 79) .

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