Chinese Recipe Book

Content
Appetizers

Salads

Soups

Poultry

pork

Fish and Sea Food

Noodles and Rice

Dessert and Drinks

Tea

Appetizers
Pork dumpling wrappers

1/2 cup soy sauce

1 tablespoon seasoned rice vinegar

1 tablespoon finely chopped Chinese chives

1 tablespoon sesame seeds

1 teaspoon chile-garlic sauce (such as Sriracha)

1 pound ground pork

3 cloves garlic, minced

1 egg, beaten

2 tablespoons finely chopped Chinese chives

2 tablespoons soy sauce

1 1/2 tablespoons sesame oil

1 tablespoon minced fresh ginger

50 dumpling wrappers

1 cup vegetable oil for frying

1 quart water, or more as needed

Directions

1.

Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile
sauce in a small bowl. Set aside.
2.
Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large
bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and
spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp
together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers
and filling.
3.
Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to
10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water,
cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes.
Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Baked chicken egg roll

Ingredients

2 cups chicken, cooked and shredded

1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)
Directions:
1
Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not
browned.
2
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions
and garlic; mix well.
3
Cover and steam for 5 minutes.
4
Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage
mixture; taste and season with salt if desired.
5
Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
6
While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling
tightly and sealing edges with beaten egg.
7
Fry until a deep golden brown, a few at a time; drain on paper towels.

JUMBO FRIED SHRIMP

Shell & devein shrimp
Butterfly
2 eggs, beaten
Method

Flour & crushed cracker crumbs

Salt shrimp. Dip in egg roll, flour and crumb mixture. Deep fry in hot grease, until golden.

Salads

Chinese Chop Salad

INGREDIENTS (FOR DRESSING)

1 1/2 Tbsp yacon syrup, or agave nectar

2 1/2 Tbsp Nama Shoyu, or soy sauce
1 1/2 Tbsp apple cider vinegar
1 Tbsp + 1 tsp fresh ginger, grated
1 whole red jalapeo pepper, minced (with or without seeds)
1/4 cup hemp oil or olive oil
1/4 cup sesame seeds
2 Tbsp fresh squeezed orange juice
INGREDIENTS (FOR SALAD)
4 cups chinese cabbage, shredded
6 cups romaine lettuce shredded
1/4 cup scallions, white and green parts
1 cup snow peas
2 cups mung bean sprouts
3/4 cup sliced or chopped almonds
1/2 cup goldenberries (substitute mandarin oranges if goldenberries are unavailable)
INSTRUCTIONS
To make the dressing, combine all the dressing ingredients in a blender, blending until as creamy
as possible. Set aside.
In a large bowl, chop and combine all salad ingredients. Toss with dressing just before serving.

Serves 4.

Chinese cabbage Salad Recipe

Ingredients
1
2
3
4
5
6
7
8

(3 ounce) Package ramen noodles, crushed

10 Ounces cashewnut pieces
1 (16 ounce) Package shredded coleslaw mix
1 Bunch green onions, chopped
1/2 Cup white sugar
1/2 Cup vegetable oil
1/4 Cup cider vinegar
1 tbsp Soy sauce

Method:
o
o
o
o
o

In a preheated 350 degree F oven, toast the crushed noodles and nuts until golden brown.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
Prepare dressing, by whisking together the sugar, oil, vinegar and soy sauce.
Pour the dressing over the salad, toss and serve.
Chinese Cabbage Salad is ready

Caesar Salad

INGREDIENTS
1/2 cup high quality extra virgin olive oil
4 cloves fresh garlic, peeled, smashed, then minced
1 baguette, preferably a day old, sliced thin
1/4 cup freshly juiced lemon juice (plus more to taste)
4 ounces Parmesan cheese, grated
1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced

2 eggs
Freshly ground black pepper (1/4 teaspoon or to taste)
1/2 teaspoon salt
4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded
METHOD
1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet
(may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil
(or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you
have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do
not walk away, these can easily go from browned to burnt.) Remove and let cool.
3 Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and
1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to
taste. The lemon should give an edge to the dressing, but not overwhelm it.
4 Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to
cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.
5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad.
Toss. Serve immediately.

Soups

Wonton Soup
Ingredients
2green onions
1/4 lb lean ground beef
1/4 cup finely chopped celery
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
1 dash pepper
12 -18 wonton skins
6 cups chicken broth
1/2 cup spinach or 1/2 cup bok choy, leaves halved lengthwise,shredded
1/4 cup shredded carrot
Directions
Mix together all the ingredients for the wontons apart from the wrappers.
Season with salt and pepper and set aside for 30 minutes.
Put a teaspoon of the wonton mixture in the middle of each wrapper, moisten the edges with a
little water and gather up to make parcels, making sure they are well sealed.
Bring the chicken stock, soy sauce, rice vinegar and Sichuan pepper to a boil in a large pan and
simmer for 10 minutes.
Season with salt and pepper, then drop in the wontons, a few at a time, and cook for about 3
minutes or until they have bobbed to the surface.
Remove the cooked wontons with a slotted spoon and place into warmed serving bowls.
Pour over the broth and scatter with the spring onions.

Homemade Chinese Noodle Soup

Ingredients:
1 package of thick egg noodles or any noodle of your choice
1/2 chopped/diced onions
3 cloves of diced garlic
2 15 oz. cans of Chicken Broth
1 tbsp of chicken bouillon powder
shredded ham
dumplings
bok choy
Instructions:
1.

Pour in the chicken broth along with the onions, garlic and chicken bouillon powder

2.

Heat the broth until it is boiling.

3.

Add noodles to the boiling broth.

4.

Cook the noodles according to the packaged instructions. (For me, I cooked for 5 minutes
until the noodles were just tender)

5.

After the noodles have been in for 1 minute, add the bok choy.

6.

Continue to cook until the noodles are done. Keep taking strands out of the noodles to
taste.

7.

In separate bowls, add the ham and dumplings (my dumplings were pre cooked because
they were leftovers).

Hot and Sour Soup

Ingredients:

1 cake tofu (fresh, if possible)

2 ounces pork tenderloin

Marinade:

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 teaspoon tapioca starch (or cornstarch)

Other:

1/2 cup bamboo shoots

2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

1 small handful dried lily buds

6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*

1 teaspoon salt, or to taste

1 teaspoon granulated sugar

2 tablespoons soy sauce

2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar

1 teaspoon sesame oil

1 Tbsp cornstarch dissolved in 1/4 cup water

1 egg, beaten

1 green onion, finely chopped

White pepper to taste (no more than 1 tablespoon)

Hot chili oil, to taste, optional

Method
Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To
reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If
substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin
strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the
hard ends.

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and
the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit
more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it
is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from
the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and
the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out
the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling,
add the egg.)

Poultry
Chicken with Broccoli

Chicken breast cubes are velveted and then paired with broccoli in an oyster-flavored sauce. This
recipe for Broccoli Chicken serves 2 - 4.
Ingredients:

3/4 - 1 pound boneless, skinless chicken breast

To Velvet Chicken:

1 large egg white

1 tablespoon cornstarch

1/4 teaspoon salt

Sauce:

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon water

To Cook Broccoli:

1 pound broccoli

1/2 cup water

1/4 teaspoon salt, or to taste

1/2 teaspoon granulated sugar, or to taste

Other:

2 garlic cloves

1 teaspoon cornstarch mixed with 1 tablespoon water

2 cups plus 4 tablespoons vegetable or peanut oil, for frying

Preparation:

1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch
and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the
chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for
30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together
the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small
bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the
stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the
heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let
cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently
separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and
drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2
tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if
necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for
4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and
drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken,
stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the
middle of the wok and stir quickly to thicken. Mix everything together and serve hot over
steamed rice

Kung Pao Chicken

Ingredient

1 pound skinless, boneless chicken breast halves - cut into chunks

2 tablespoons white wine

2 tablespoons soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 ounce hot chile paste

1 teaspoon distilled white vinegar

2 teaspoons brown sugar

4 green onions, chopped

1 tablespoon chopped garlic

1 (8 ounce) can water chestnuts

4 ounces chopped peanuts

Directions
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil
and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a
glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator
for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1
tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix
together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet,
heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white
and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer
together until sauce thickens

Beef

Beef
Stir fried sesame beef

Ingredients:

200g beef tenderloin, sliced into thin pieces

1 tbsp oyster sauce
1 tsp light soy sauce
1 tbsp honey
1 tbsp cornflour
25g ginger, sliced thinly
1/2 tsp sugar
1 tsp sesame oil
2 tbsp sesame seeds, toasted
1 clove garlic, minced
2 stalks green onions, cut into 3 cms in length
salt and pepper to taste
1 tbsp oil

Methods:

Marinate beef with oyster sauce, sesame oil, honey, corn flour and soy sauce for 30 minutes. In a
wok, heat oil over moderately high heat until hot and saut garlic and ginger until aromatic.

Add marinated beef and saute over medium-high flame until beef is browned on all sides.

Stir in green onions, sesame seeds, sugar, salt and pepper to taste and heat until just heated
through. Serve immediately.

Mongolian Beef

Ingredients:
1 lb flank steak
cup cornstarch
2 teaspoons vegetable oil
teaspoon ginger (minced)
1 tablespoon garlic (minced)

cup soy sauce

1/2 cup water
cup brown sugar
2 tablespoons rice wine
teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)
Cooking Instructions:
Step 1: To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir
fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce.
Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.

Step 2: Slice the flank steak against the grain into thick slices. Tilt the knife blade at a 45
degree angle to the top of the steak to get wider cuts. Toss the steak slices with corn starch and
let the beef sit for 10 minutes (this is very important, do not skip).

Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to
the wok and cook for 3 minutes (or use a deep fryer).
Step 4: Remove the meat from the wok with a slotted spoon and drain on paper towels.
Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry
for 2 minutes. Add the steak back to the wok and pour in the sauce.

Zesty Beef Roast

Ingredients

1 beef sirloin tip roast or boneless beef rump roast (3 pounds)

2 tablespoons canola oil

1 cup beef broth

1/4 to 1/3 cup prepared horseradish

1 cup chopped onion

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup all-purpose flour

2/3 cup cold water

Directions

1. In a Dutch oven, brown roast on all sides in oil. Add broth. Spread horseradish over roast;
sprinkle with onion, salt and pepper. Cover and bake at 350 for 2 hours or until tender,
basting frequently. Remove roast from the pan; let stand for 10 minutes.
2. Meanwhile, pour the pan juices into a large measuring cup; add water to equal 2 cups.
Return to pan. Combine flour and cold water until smooth; gradually stir into pan juices.
Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is
desired. Slice roast; serve with gravy. Yield:6-8 servings

Pork

Sweet and Sour Pork

Ingredients:

3/4 pound pork tenderloin

2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed

Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or
juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove
the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as
much of the warm water as is needed to form a thick batter that is neither too dry or too moist.
(The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep fry in batches, taking care not to overcrowd the
wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is
back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan
over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken
with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding
salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork
over rice.

Char siu Chinese barbecued pork

Ingredients
1 pork fillet
Marinade
5 tablespoons light soya sauce

3 tablespoons dark soya sauce

5 tablespoons runny honey
3 tablespoons sugar
1 teaspoon five spice powder
glass Chinese rice wine (sherry will do if you cant find any)
3 tablespoons Hoisin sauce (I like Lee Kum Kee)
1 thumb-sized piece of ginger, crushed
4 fat cloves of garlic, crushed
Glaze
2 tablespoons runny honey
1 tablespoon dark soya sauce
1 tablespoon vegetable oil
Mix all the marinade ingredients together and warm through in a saucepan until the sugar has all
dissolved. Pour the warm marinade over the pork, and leave for at least eight hours in the fridge.
To cook the char siu, heat the oven to 210 C and place the meat, basted with some of its
marinade, on a rack over a roasting tin with a couple of centimetres of water in it. Roast for 20
minutes, then baste again on both sides, turn the meat over and reduce the heat to 180 C. Roast
for another ten minutes, then baste and turn again, and roast for a final ten minutes.
Transfer the meat to a plate, empty the tin of water and line it with foil. Place the meat and
rack back on the tin, then brush it liberally with the glaze and put it under the grill for about five
minutes, until the glaze is glossy and starting to catch at the edges. Turn the meat, glaze again
and put back under the grill until the other side is also glossy and starting to caramelise

Fish and Seafood

Salt and Pepper Shrimp

Ingredients:
1 lbs large raw shrimp (deveined with shells on)
Canola oil (for frying)
1 cup green onions (sliced)
cup fresh garlic (minced)
cup fresh ginger (minced)
tablespoons sea salt
tablespoon ground pepper mix (black, green, red, ect

1.

Pat dry shrimp with paper towels. Heat a deep fryer to 375 degrees. Add shrimp and deep fry for 20

2.

seconds. Remove and drain on paper towels.

Coat the wok with a little oil and saut green onions, garlic and ginger for 15 seconds. Add the shrimp
and season with salt and pepper. Stir fry for 20 seconds and serve.

Golden fried fish fillet

Ingredients:

1 pound fish fillets, such as haddock, tilapia, cod, etc.

oil for deep frying
1/2 cup flour
salt and pepper to taste
1/4 teaspoon paprika
Preparation:
Pour 1 inch of oil in skillet; heat to 375. Combine flour, salt, pepper, and paprika. Dip fish fillets into
flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.
Makes 3 to 4 servings.

Sweet and Sour Fish

Ingredients:
2lbs tilapia, cod, halibut or any other whitefish (cut into 1 chunks)
1 large green pepper (cut into 1 chunks)

1 large tomato (cut into 1 chunks)

1 large onion (cut into 1 chunks)
1 can pineapple chunks (with juice)
Oil (for deep frying)
cup cornstarch
2 cups flour
6 tablespoons vegetable oil
4 teaspoons baking powder
1 teaspoon seasoning salt
1 pinch cayenne pepper
2 cups water
Sweet and Sour Sauce cup vinegar
1/3 cup sugar
teaspoon salt
cup orange juice
cup pineapple juice
cup ketchup
2 tablespoons cornstarch
Directions
1. Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and
1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or
heavy saucepan to 375 degrees F (190 degrees C).
2. Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.

3. For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute.
Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour,
sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
4. Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Noodles and Rice

Plain Rice

Ingredients

(3 cups) long-grain white rice

750mls (3 cups) water
Method
1.

Place rice in a medium saucepan and then add the water. Cover with a tight fitting lid or foil and bring to the
boil over high heat. Reduce heat to medium-low and cook, without lifting the lid, for 15 minutes or until the

water has been absorbed. Remove from heat and allow to stand for 5 minutes without lifting the lid. Stir the
rice with a fork to separate the grains. Alternatively, cook rice following packet directions. Serve the rice in a
large bowl.

Chicken Chow Mein

Ingredients

Serves: 4
250g (9 oz) medium egg noodles
2 tablespoons oil
1 tablespoon sesame oil
2 garlic cloves, peeled and finely chopped
4 chicken breasts, cut into thin strips
1 large red pepper, thinly sliced
110g (4 oz) tinned sweetcorn
8 spring onions, trimmed and cut into thin strips
3 tablespoons light soy sauce

Method
1.

Put a large pan of water on to boil, then add the noodles. Boil for 4
minutes or until just tender.
2.
Heat both of the oils in a large saucepan or wok, add the garlic and stirfry for about 30 seconds.
3.
Add the chicken and stir-fry for 5 minutes or until cooked. Remove from
the pan with a draining spoon and set aside.
4.
Add the pepper and stir-fry for 4 minutes, then add the sweetcorn and
stir-fry for 1 minute. Add the spring onions and stir-fry for 1 minute. Return
the chicken and noodles to the pan. Add the soy sauce and heat through,
tossing to mix for 2 minutes

Pork Fried Rice

Ingredients:
1 (6 ounce) boneless pork loin chop (cut into small pieces)
cup carrot (finely chopped)
cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice (at least 1 day old)
4 teaspoons soy sauce
1/8 teaspoon garlic powder (or 2 garlic cloves, minced)
1/8 teaspoon ground ginger
Method:
Step 1: In a wok or saut pan over medium-high heat melt butter. Add pork, carrot, peas and onions
and saut until the pork is no longer pink inside. Remove from the pan and set aside.
Step 2: In the same pan cook and stir egg over medium heat until completely set. Stir in rice, soy
sauce, garlic powder, ginger and the pork mixture. Heat through while stir frying for a few minutes.
(Makes 2 Servings)

Garlic Noodles Recipe

Ingredients:

20 oz yellow noodles
1 heaping tablespoon grated Parmesan cheese
Water, for boiling the noodles
Garlic Sauce:
1 stick unsalted butter (same as 4 oz/110 g/1/2 cup/8 tablespoons)
2 heaping tablespoons minced garlic, or more to taste
1 tablespoon Maggi seasoning sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
Method:

Rinse the yellow noodles with running water to discard the oil from the noodles. Drain and set
aside.
Heat up a pot of water until boiling. Add the noodles into the boiling water and cook the noodles
unitl al dente, or for a few minutes. You can taste the texture of the noodles while cooking. Do
not overcook as the noodles will turn soggy. Transfer the noodles out and drain dry.
Prepare the garlic sauce using a saute pan on medium to low heat. Add the butter into the pan and
when it melts, add the garlic and saute until aromatic but not browned. Add all the seasonings
into the pan, stir to combine well. Transfer the garlic sauce into a small bowl.
To serve, just toss all the noodles with the garlic sauce. Add the cheese, toss to combine well.
Serve immediately.

Plain Fried Rice

Ingredients
3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)
Directions:

1 Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color,
about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg

until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from
wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion;
stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute
more; serve.
8. Set out additional soy sauce on the table, if desired.

Dessert and Drinks

Chinese New Years Cookie

Ingredients:
1 box Red velvet cake mix you can select any kind of cake mix (chocolate, spice, etc)
2 eggs
1/2 cup canola oil or vegetable oil

1 teaspoon pure vanilla extract

Mini chocolate chips
(Optional)
Chopped nuts
A few drops of red food coloring (deeper red color if desire)
Directions: per-heat oven 350 degrees
Mix all ingredients, cake mix, oil, eggs, vanilla extract and chocolate chips. Make little balls and
place on a cookie sheet 2 inches apart using parchment paper.
Bake at 350 for 8 mins.

Lychee coconut rice pudding

1 lb fresh lychees, peeled, pitted and torn into pieces (can substitute canned lychees)
1/2 cup sugar
1 cup sweetened shredded coconut
1 1/2 cups short-grain brown rice
2 cans coconut milk (400ml each)
3 cups milk (low-fat or whole)

1/2 cup dark brown sugar

1/2 tsp ground ginger
1/4 tsp salt
dusting of cinnamon (optional)

Direction:
Mix the lychee pieces with the sugar in a bowl. Let sit about 1/2 hour, stirring occasionally. The
sugar will draw the juices out of the fruit and create syrup, which you'll add to the cooking rice. (If
you're using canned lychees, open the can and drain the fruit, reserving the juice.)
Heat the oven to 350 degrees. Spread the coconut on a baking sheet and toast in the oven until
brown and fragrant, about 10-15 minutes. Set aside.
In a saucepan, combine the rice, coconut milk, milk, brown sugar, ginger, salt, and the syrup from
the lychees. Bring to a simmer and cook gently, uncovered, until the rice is very tender, at least 90
minutes. There should always be liquid covering the rice - if the mixture starts to look at all dry, add
more milk or some water. You want it like soup. When the rice is tender, stir in the chopped lychees
and the toasted coconut, remove from the heat, and cool. Chill in the refrigerator at least four hours
before serving.