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Authors: Victoria Love

No Wok Takeout

BOOK: No Wok Takeout
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No Wok Takeout

80 Chinese Cooking Uncovered; 80 Secret, Delicious Ready-In-A-Snap Chinese Cooking Recipes Revealed
 

By Victoria Love

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Top 80 Chinese Appetizer, Main Dish, One Dish, Dessert, Salad, Soup, Lunch And Snack Recipes

Chinese Appetizer Meals

 

Chinese Latkes with Tangy Dipping Sauce

Peking Duck

Three Delicious Chinese Sauces

Chinese Chicken in Foil Appetizers

Chinese Fragrant Spareribs

Chocolate-Dipped Fortune Cookies

Asian Pork Balls with Napa Cabbage

Delicious China Crab Rangoon

Sweet and Sour Chicken Wings

Peking Pork Pasta Salad

 

Chinese Main Dish Meals

 

Cantonese Chow Mein

Sweet and Sour Pork Balls

Honey Spiced Duck

Hot and Sour Soup

Pineapple Beef Stir-Fry

Steamed Halibut with Chili Lime Dressing

BBQ Pork Spareribs

Lemon Chicken and Asparagus Stir Fry

Mongolian Beef

Chicken Shish Kebab

 

Chinese Salad Meals

 

Chinese Spring Roll Salad

Sesame Tuna Salad

Peking Pork Pasta Salad

Fresh Lotus Root Salad

Pickled Radish Salad With Garlic

Oriental Spinach Salad

China Chicken Salad

Shallot-Soy Vinaigrette

Chinese Cabbage & Parsley Salad

Chinese Fruit Salad

 

Chinese Lunches and Snacks

 

Chinese Beef with Broccoli

Quick Hunan Grilled Chicken

Szechuan Stir-Fried Beef

Szechuan Noodles

Oriental Grilled Tuna

Cantonese Chicken and Mushrooms

Hot & Spicy Braised Prawns

Hot and Spicy Szechuan Noodles

Skillet Style Liver

Chinese Baked Eggs

Eggs with Crab Meat

Chinese-style Rice Paper Rolls

Delicious Szechuan Nuts

Szechuan Peppercorn Chicken

 

Chinese One Dishes

 

Chili Crusted Chicken Noodles

Spicy Szechuan Beef

Chicken Stir-Fry

Sweet and Sour Ramen Chicken

Spicy Mongolian Beef

Noodles with Stir-Fried Tofu and Broccoli

Chinatown Chicken Salad

Szechuan Noodle Toss

Chinese Steamed Fish

Egg Foo Yung

Chicken, Spring Onion and Noodle Stir Fry

Chinese Beef Curry Stir-Fry

Honey Lime Cajun Shrimp Stir Fry

Chinese Pork Fried Rice

 

Chinese Dessert Meals

 

Chinese Peanut Butter Fudge

Coconut Oatmeal Cookies

Fresh Peach Cobbler

Chinese Strawberry Pie

Chinese Pumpkin Pie

Blueberry Boy Bait

Cake Batter Ice Cream

Zucchini Chocolate Cake

Chinese Custard Tarts

Chinese Walnut Cookies

 

Chinese Soup Meals

 

Potato Sausage Soup

Chinese Egg Drop Soup

Chinese Soup with Tofu

Chicken and Snow Pea Noodle Bowl

Chicken and Sweetcorn Soup

Mustard Green and Sweet Potato Soup

Egg Flower Soup

Delicious Jade Soup

3 Delicious Pearls Soup

Boiled Shrimp and Pork Dumplings

 

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For Latkes

2 medium potatoes

3 green onions, finely chopped

1 egg

1 1/2 tablespoons cornstarch

1 teaspoon salt

2 tablespoons vegetable oil

For Chinese Dipping Sauce

1 teaspoon sesame seeds

1 clove garlic, minced

1 green onion, finely chopped

4 tablespoons soy sauce

2 tablespoons white vinegar

2 teaspoons sesame oil

1 teaspoon sugar

 

 

Directions

First of all, take potatoes, grate them and mix these grated potatoes with green onions.

Beat the eggs. Blend in cornstarch. Blend in salt

Take egg mixture and pour this into potatoes, coat well.

Drop the potato mixture by tablespoonful’s in one tablespoon of oil in sauté pan over moderately high temperature setting and flatten them

Cook for FOUR min per side or till become golden in color. Drain properly well.

For preparing sauce, toast the sesame seeds over moderately high temperature till slightly brown in color, mixing the pan frequently.

Take seeds and mix with the other items.

You can serve this delicious recipe with latkes.

Peking Duck

Ingredients

 

1 (5 lb) duck

2 teaspoons salt

1/3 cup vodka

3 tablespoons honey

3 cups water

6 slices fresh ginger

For serving:

to taste Mandarin pancake

to taste green onion, ends sliced to make a brush

to taste hoisin sauce

1 cucumber, peeled and cut in slivers

 

 

Directions

First of all, take duck and wash it and then dry it both the inside and outside.

After this, rub the salt into cavity.

Place the duck on a dish.

Spoon the vodka all over duck.

And rub the whole duck.

Then let it rest for FOUR hrs.

Take honey and dissolve in water and after this, rub this all over duck.

Let it dry for a minimum of FOUR hrs.

Put ginger inside duck.

Then put duck on rack in pan along with water in it. Keep the duck above water.

Cook for ½ hour at 375 and lower the temperature to 3oo and keep on roasting for 60 min

Then raise the temperature to 375 and keep on roasting till skin become crunchy and brown in color all over.

BOOK: No Wok Takeout
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