A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958
Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.
A Chinese recipe found in “Harrods Cookery Book”
published in 1985
The secret of success when stir-frying is organization. Having all the ingredients prepared and close at hand is essential, as the actual cooking time is surprisingly quick. Snow peas add color and a crunchy texture to this delicious Chinese dish.
A Chinese inspired stir fry dish found on oxo.co.uk
Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.
A little different take on Sweet and Sour Pork
found on what was then called about.com
It’s very likely at some point in your life you’ve eaten something sweet and sour. If you’ve eaten sweet and sour you’ve almost certainly eaten Cantonese style sweet and sour and it had either pork or chicken. But have you ever tried “Shanghai Style Sweet and Sour Pork”?
A Chinese dim sun recipe found in “Asia – En Kulinarisk Reise” (Asia – A Culinary Voyage) published by
Grøndahl Dreyer in 1987
Small meatballs on a bed of fresh coriander leaves and steamed in small bamboo baskets served together with other dim sum or as a delicate tasty middle dish in a Chinese dinner meal. Server with a very strong mustard or chili sauce or with a mild soy sauce.
RecipeReminiscing 