60 Chinese Recipes for Home

By Kelly Johnson

Embark on a gastronomic adventure with our meticulously curated collection of 60 authentic Chinese recipes. Immerse yourself in the rich culinary traditions of China as you explore a diverse range of dishes that capture the essence of its vast and varied regions.
From the fiery spices of Sichuan to the delicate flavors of Cantonese cuisine, this cookbook is a celebration of the incredible diversity found in Chinese cooking. Each recipe is thoughtfully crafted to bring the true essence of Chinese culinary artistry to your kitchen.
Discover the secrets behind iconic dishes such as Chinese Black Bean Chicken, Mongolian Beef, Egg Drop Soup, and Szechuan Shrimp. The cookbook also includes lesser-known gems like Lion's Head Meatballs, Congee with Century Egg, and Red Braised Pork Belly, offering a balanced mix of familiar favorites and delightful surprises.
With detailed, step-by-step instructions and accessible ingredients, both novice and seasoned cooks can easily recreate these mouthwatering dishes at home. The book also provides insights into the cultural significance of each recipe, allowing you to appreciate the stories and traditions that make Chinese cuisine truly special.
It's a culinary journey that invites you to explore the heart and soul of Chinese cooking. Whether you're hosting a dinner party or seeking new culinary adventures, this cookbook is your passport to creating authentic, delectable Chinese dishes that will transport you straight to the streets of Beijing or the teahouses of Shanghai.
Unlock the secrets of Chinese gastronomy and bring the magic of the Orient to your dining table. Elevate your cooking skills and embark on a flavorful exploration of China's culinary treasures right in the comfort of your own home.

• Language: English
• Publisher: Kelly Johnson
• Release date: May 15, 2024
• ISBN: 9791223040119

Kelly Johnson

Kelly Johnson, author of Being Brave, is a counselor, coach, writer, speaker, retreat leader, and human rights advocate. A blogger since 2005, Kelly maintains a following of readers on her monthly contributions to The Glorious Table and her church blog, Today I Saw God. She is a regular contributor to The Huffington Post, The Mighty, and Today Parenting. Follow her online at KellyIveyJohnson.com.

Book preview

60 Chinese Recipes for Home

60 Chinese

Recipes for Home

By: Kelly Johnson

Copyright © [2024] by [Kelly Johnson]

All rights reserved. No part of this publication may be reproduced, distributed or transferred.

This eBook is licensed for your personal enjoyment only.

Table of Contents

Recipes

● Beef and Broccoli Stir-Fry

● Sweet and Sour Chicken

● Vegetable Spring Rolls

● Hot and Sour Soup

● Kung Pao Chicken

● Dan Dan Noodles

● Peking Duck Wraps

● General Tso's Chicken

● Shrimp Dumplings (Har Gow)

● Egg Fried Rice

● Mapo Tofu

● Steamed Fish with Ginger and Soy Sauce

● Chinese Scallion Pancakes

● Szechuan Shrimp

● Mongolian Beef

● Chinese Barbecue Pork (Char Siu)

● Egg Drop Soup

● Chinese Braised Pork Belly

● Chinese Eggplant with Garlic Sauce

● Chinese Chicken and Broccoli Stir-Fry

● Chinese Garlic Ginger Shrimp

● Chinese Dry-Fried String Beans

● Chinese Kung Pao Chicken

● Chinese Lemon Chicken

● Chinese Black Bean Chicken

● Chinese Cashew Chicken

● Chinese Sesame Chicken

● Chinese Spicy Garlic Shrimp

● Chinese Honey Walnut Shrimp

● Chinese Five Spice Chicken

● Chinese Chicken Chow Mein

● Chinese Garlic Ginger Bok Choy

● Chinese Ginger Scallion Noodles

● Chinese Broccoli with Oyster Sauce

● Chinese Shrimp and Broccoli Stir-Fry

● Chinese Beef and Broccoli

● Chinese Orange Chicken

● Chinese Black Pepper Beef

● Chinese Garlic Chicken

● Chinese Hoisin Chicken

● Chinese Lemon Garlic Shrimp

● Chinese Five-Spice Chicken

● Chinese Teriyaki Beef

● Chinese Black Bean Garlic Chicken

● Chinese Szechuan Shrimp

● Chinese Sweet and Sour Pork

● Chinese Ginger Beef Stir-Fry

● Chinese Moo Shu Vegetables

● Chinese Garlic Butter Shrimp

● Stir-Fried Snow Peas and Water Chestnuts

● Vegetarian Ma Po Tofu

● Hoisin-Glazed Tofu Stir-Fry

● Garlic Sesame Noodles with Bok Choy

● Vegetarian Chinese Cabbage Dumplings

● Spicy Sichuan Noodles with Peanut Sauce

● Vegetarian Dim Sum: Steamed Vegetable Buns (Baozi)

● Vegetarian Mapo Tofu

● Vegetarian Shanghai-Style Fried Noodles

● Crispy Tofu with Sweet Chili Sauce

● Chinese Sweet Chili Tofu Stir-Fry

Beef and Broccoli Stir-Fry

Ingredients:

● 1 lb (450g) beef sirloin or flank steak, thinly sliced

● 3 cups broccoli florets

● 2 tablespoons vegetable oil

● 3 cloves garlic, minced

● 1 teaspoon fresh ginger, grated

● 1/4 cup soy sauce

● 2 tablespoons oyster sauce

● 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)

● 1 tablespoon sesame oil

● 2 tablespoons water

● 1 teaspoon sugar

● Sesame seeds and green onions for garnish (optional) Instructions:

In a bowl, marinate the sliced beef with soy sauce and let it sit for about 15-20 minutes.

In a wok or large skillet, heat vegetable oil over medium-high heat. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Add the marinated beef slices to the wok and stir-fry until browned. Once cooked, remove the beef from the wok and set aside.

In the same wok, add a bit more oil if needed and stir-fry the broccoli florets for about 2-3 minutes until they are bright green and slightly tender.

Return the cooked beef to the wok with the broccoli.

In a small bowl, mix soy sauce, oyster sauce, water, sugar, and the cornstarch slurry.

Pour the sauce mixture over the beef and broccoli. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the ingredients evenly.

Drizzle sesame oil over the stir-fry and give it a final toss.

Garnish with sesame seeds and chopped green onions if desired.

Serve the Beef and Broccoli Stir-Fry over rice or noodles. Enjoy your delicious Chinese dish!

Sweet and Sour Chicken

Ingredients:

● 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

● 1 cup bell peppers (red and green), cut into chunks

● 1 cup pineapple chunks (fresh or canned)

● 1/2 cup onion, cut into chunks

● 1/2 cup carrot, thinly sliced

● 3 tablespoons vegetable oil

● 3 cloves garlic, minced

● 1 teaspoon fresh ginger, grated

● 1/2 cup ketchup

● 1/4 cup rice vinegar

● 1/4 cup soy sauce

● 1/3 cup brown sugar

● 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)

● Sesame seeds and green onions for garnish (optional) Instructions:

In a bowl, mix the chicken pieces with soy sauce and let them marinate for about 15-20

minutes.