Golden Chopsticks

By Bobbie Rendel

This is a unique collection of Asian and Chinese recipes that you cannot, for the most part, order in a restaurant today. They are inspired family recipes that offer tasty and fresh options for daily and weeknight meals as well as for parties and entertaining. They are simple and easy to prepare. The recipes were collected from restaurants around the world nearly fifty years ago. It is a great selection of main dishes of seafood, duck, beef, chicken, fish, and pork, as well as appetizers, soups, noodles, vegetables, rice, salads, sauces, miscellaneous treats, and desserts. All are unique and mouthwatering.

You will learn what types of basic tools to have, such as a Chinese knife, and how to use them; what type of wok and bamboo steamer to purchase; the art of cooking great rice; how to marinate meats, poultry, and seafood; and most of all, how to organize your ingredients before you start to prepare a delicious meal.

There are no hard-and-fast rules to Asian cooking. Stay with the foods you like and the ones that are in season. The quick-cooking method of Asian cooking preserves the flavor, texture, and nutritional value of food better than any other method. It is truly a time-saver but could also be a lifesaver.

I hope that you enjoy these recipes as much as my family and I have through the years. Your friends will be inspired by these meals and want you to prepare them repeatedly.

• Language: English
• Publisher: AuthorHouse
• Release date: Oct 24, 2018
• ISBN: 9781546262008

Bobbie Rendel

My father was a career army officer and second in command of the military police in Europe. What a great life this was—always being transferred from one place to another. I hardly ever got to finish one full year in school in the same place. This might trouble some kids, but it didn’t bother me. I was always the new kid on the block, and I had to learn how to make friends in all the new schools. In fact, I was in nineteen different schools and two universities before graduating from the University of Missouri at Columbia, Missouri. We traveled throughout the United States and the world, living in Germany for two years right after the war. The Berlin Airlift was still going on at that time. My father wanted my mother and I to see Europe, so we did. This allowed my family and I to eat the foods of many different countries and experience many different authentic foods. We were particularly interested in Chinese cuisine and desired to learn more about it. My mother and I would collect recipes in all the different countries and states where we lived for twenty years, never realizing I would finally arrange them into a cookbook. These recipes are all authentic, which is what makes them so delicious. As the years went by, I found myself having dinner parties for friends just so I could prepare these dishes. My guests were always delighted with the food and would ask me for the recipes. This is what prompted me to write this book, so I could easily share all of them. I hope you enjoy these recipes as much as my friends and family have throughout the years. Remember to purchase all ingredients at Asian food stores, or the recipes will never be authentic. Bon Appetit!

Book preview

2018 Bobbie Rendel. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system,

or transmitted by any means without the written permission of the author.

Published by AuthorHouse 10/22/2018

ISBN: 978-1-5462-6201-5 (sc)

ISBN: 978-1-5462-6202-2 (hc)

ISBN: 978-1-5462-6200-8 (e)

Library of Congress Control Number: 2018911473

Any people depicted in stock imagery provided by Getty Images are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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About the Book

The art of Chinese cooking has evolved over many centuries, yet it has never been more popular in the West than it is today. In this book, you will find many recipes to create a fabulous Chinese-style meal. Chinese wok cooking is not only one of the easiest ways to cook, it’s also one of the most healthful, fast, and exciting. Wok cooking gives you many flavorful, low-calorie, ready-in-minutes meals to choose from.

The recipes in this book are easy to prepare and are basic Asian recipes. Most of these recipes you cannot order in an Asian restaurant, as they were collected from restaurants around the world nearly fifty years ago. They are unique, and you will love them. There is a great selection of appetizers; soups; noodles; main dishes of seafood, duck, beef, chicken, fish, and pork; vegetables; rice; salads; sauces; miscellaneous treats; and desserts. They are all mouthwatering recipes.

You will learn what type of basic tools to have—such as the Chinese knife, wok, and bamboo steamer—and how to choose and use all of them. You will also learn the art of cooking great rice; marinating meats, poultry, and seafood to add flavor, not to tenderize; soaking dried mushrooms and shrimp; and toasting peppercorns, sesame seeds, and nuts. Most importantly, you will gain some strategies for getting organized before you start to cook.

There are no fixed rules to Asian cooking. Stay with the foods you like and the ones that are in season. Wok cooking preserves the flavor, texture, and nutritional value of the food better than any other method. It is truly a time-saver, but it could also be a lifesaver.

I hope that you enjoy these recipes as much as I have through the years. Your friends will be inspired by the meals you prepare and will want you to prepare them repeatedly.

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About the Author

My father was a career army officer and second in command of the military police in Europe. What a great life this was—always being transferred from one place to another. I hardly ever got to finish one full year in school in the same place. This might trouble some kids, but it didn’t bother me. I was always the new kid on the block, and I had to learn how to make friends in all the new schools. In fact, I was in nineteen different schools and two universities before graduating from the University of Missouri at Columbia, Missouri.

We traveled throughout the United States and the world, living in Germany for two years right after the war. The Berlin Airlift was still going on at that time. My father wanted my mother and I to see Europe, so we did. This allowed my family and I to eat the foods of many different countries and experience many different authentic foods. We were particularly interested in Chinese cuisine and desired to learn more about it.

My mother and I would collect recipes in all the different countries and states where we lived for twenty years, never realizing I would finally arrange them into a cookbook. These recipes are all authentic, which is what makes them so delicious. As the years went by, I found myself having dinner parties for friends just so I could prepare these dishes. My guests were always delighted with the food and would ask me for the recipes. This is what prompted me to write this book, so I could easily share all of them.

I hope you enjoy these recipes as much as my friends and family have throughout the years. Remember to purchase all ingredients at Asian food stores, or the recipes will never be authentic. Bon Appetit!

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This book is dedicated to the following wonderful people in my life:

My mother, because without her help, I would not have found and collected all these recipes. She was always collecting them and loved the thrill of getting a new recipe from someone in a foreign country. She never dreamed I would put all of her efforts together in a book. What a tribute this is to her! I am sure she is looking down from heaven and smiling.

My grandson, Mike Russell, who was so kind in helping me put this book together. Without him, there would be no book. His patience was remarkable, as I had him doing somersaults. His creative ideas were delightful, and his tireless efforts are so appreciated. I am so blessed to have had his help.

My husband, Jerry, who encouraged me by eating all the food that I cooked for him and telling me how wonderful it was for the last forty-four years. His encouragement set the stage for me to write this book.

My daughter, Missy James, who has loved all the recipes and has helped me cook many of them through the years. She was always there to help in the kitchen when I was preparing the food for a party and encouraging me to write a book. Her help was always fun and appreciated.

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Contents

About the Book

About the Author

Helpful Cooking Tips

Chinese Cooking Utensils

Preparation

Appetizers

Salads

Poultry

Duck

Seafood

Pork

Beef

Egg Foo Young

Rice

Vegetables

Sauces

Soups

Miscellaneous

Desserts

Helpful Cooking Tips

There are no great mysteries to Chinese or Asian cooking. There are a few basic cutting techniques that are easily mastered. There is one basic piece of equipment: the wok, a large skillet for stir-frying. The wok is a perfect symbol for this timeless but modern cuisine. This quick-cooking method preserves the flavor, texture, and nutritional value of food better than any other method. Cutting the food up into small pieces, mostly at an angle for the vegetables, not only saves cooking