Stir-fried Chicken with Ginger and Snow Peas / Wokket kylling med Ingefær og Sukkererter

A Chinese recipe found in “Harrods Cookery Book”
published in 1985

Stir-fried Chicken with Ginger and Snow Peas / Wokket kylling med Ingefær og Sukkererter

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.

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Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

A Chinese inspired stir fry dish found on oxo.co.uk
Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

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.

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Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

A little different take on Sweet and Sour Pork
found on what was then called
about.com
Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

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”?

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Ngau Yuk Main – Chinese Steamed Meatballs with Coriander Leaves / Kinesiske Dampede Kjøttboller med Korianderblader

A Chinese dim sun recipe found in  “Asia – En Kulinarisk Reise” (Asia – A Culinary Voyage) published by
Grøndahl Dreyer in 1987
Ngau Yuk Main – Chinese Steamed Meatballs with Coriander Leaves / Kinesiske Dampede Kjøttboller med Korianderblader

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.

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Chinese Chicken Salad / Kinesisk Kyllingsalat

A healthy lunch recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy

Chinese Chicken Salad / Kinesisk Kyllingsalat

Snow peas, which add a sweet crunch to this recipe, were an early spring crop in ancient China, harvested when snow was still on the ground, hence their name. Napa cabbage has a sweet, mild taste and can be used raw in salads, as it is here. Toasting the walnuts first will bring out their flavor.

If you would like to download
‘Rethink School Lunch – Cooking With California Food
click the title above

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Chinese Wontons / Kinesiske Wontons

A classic Chinese recipe found on food.comChinese Wontons_food-com_post

These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.

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Chinese Kung Pao Shrimp / Kinesisk Kung Pao Reker

A spicy Szechuan recipe found at about.com/food/
chinese Kung Pao Shrimp_aboutfood_post

traditional badge ethnic speciality_flatA classic Chinese dish from the Szechuan province – spicy, slightly sweet and incredibly delicious.

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Baked Crab Rangoon / Innbakt Krabbe Rangoon

A classic Chinese recipe found on food.com
Baked Crab Rangoon_food-com_post

These Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious!

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Chinese Stir-fry Clams in Black Bean Sauce / Kinesiske Wokkede Muslinger i Svart Bønnesaus

A wok recipe found on about.com/food/
Chinese Stir-fry Clams in Black Bean Sauce_aboutfood_post

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

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Chinese Casserole With Bean Sprouts / Kinesisk Gryte Med Bønnespirer

A far eastern recipe found on “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1984
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000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Chop Suey

A recipe from “God Mat Fra Hele Verden” (Delicious Food From The Whole World) published by Schibsted in 1971

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Chinese food is not, as many believe, strong and spicy. It is mild, tasty and light. Typically Chinese dishes can be otherwise characterized in that all the ingredients are small and finely cut and mixed with a sense of what goes well together what flavour and colour are concerned. Incidentally texture also plays a big role, there is always something to “chew” on Chinese food. The vegetables are never too much cooked and thick sauces does not exist. Sauces are thickened lightly with potato starch to provide a smooth and light sauce. The Chinese always use oil for frying, preferably peanut oil or sesame oil. Chinese or Japanese soy, which is black and salt, are an indispensable seasoning, as is ginger. Chinese food should never be left to simmer long, but be cooked quickly and served fresh.

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See this and lots of other delicious recipes on:
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East India Crab Soup / Ostindisk Krabbesuppe

An Asian recipe from “Risretter” (Rice Dishes) published by Hjemmets Kokebok Klubb in 1978

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China Chicken With Natural Rice / Kinakylling Med Naturris

A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979

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Chinese cuisine is incredibly fresh, elegant and lean. It is just the thing for dietfood that saturates without giving too many calories. Despite all the ingredients this dish is quick to make. Remember to buy the chicken pre-grilled.

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See this and other delicious recipes on:
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Go Lo Yok – Sweat & Sour Pork / Svinekjøtt I Sur-Søt Saus

A recipe from “God Mat Fra Hele Verden” (Nice Food From All The World) published by Schibsted in 1971
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Pork in sweet & sour sauce is a typical Chinese dish, which is also popular among Europeans. In this dish the meat is baked and fried in a deep fryer. Typical of Chinese sauces is that they are relatively thin and thickened with potato or corn starch which provide a smooth sauce and sweetened with honey, which provides a more refined taste than if sweetened with sugar.