After a brief overview of cooking terms, safety procedures, and a history of China, chef Matthew Locricchio presents dozens of Chinese recipes including soups, salads, side dishes, main dishes, and desserts. Includes a guide to kitchen equipment and Chinese ingredients as well as a metric conversion chart.
Content Note
Before you begin. A word about safety -- Cooking terms -- The regions of China and how they taste -- The basics. Homemade chicken stock -- Homemade vegetable stock -- Chinese white rice -- Soups and appetizers. Velvet corn soup -- Hot and sour soup -- Egg flower soup -- Fried rice -- Cold sesame noodles -- Egg rolls -- Dipping sauces -- Chilled cucumber and sesame salad -- Vegetable dishes. Stir-fried green beans and green onions -- Sweet-and-sour-tofu stir-fry -- Main dishes. Stir-fried orange chicken -- Ginger beef with green beans -- Stir-fried beef wraps with smoked tofu -- Stir-fried shrimp and red peppers -- Beggar's chicken -- Lion's head -- Desserts. Almond cookies -- Moon cakes -- Helpful kitchen equipment and utensils -- Essential ingredients in the Chinese kitchen.