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”?
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.
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.
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A classic Chinese recipe found on food.com
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
A spicy Szechuan recipe found at about.com/food/
A classic Chinese recipe found on food.com
These Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious!
A wok recipe found on about.com/food/
Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.
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A recipe from “God Mat Fra Hele Verden” (Delicious Food From The Whole World) published by Schibsted in 1971
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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A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979
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.
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.