Ingredient: cornstarch

Spicy Crispy Beef with Rice Crusts

Spicy Crispy Beef with Rice Crusts

Print Recipe Spicy Crispy Beef with Rice Crusts Servings Ingredients 10 oz flank steak2 teaspoons soy sauce1/2 teaspoon sugar1 teaspoon Chinese rice wine1 egg white1 teaspoon cornstarch oil for deep-frying 3 1/2 oz dried rice cakes 8 pieces, 2 ½” x 2 ½” each1 cup […]

Ma Po Tofu

Ma Po Tofu

Print Recipe Ma Po Tofu Servings Ingredients 3 dried black mushrooms Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stem and chop caps.1/3 pound ground pork1 teaspoon soy sauce2 teaspoons corn starch1/4 cup chopped water chestnuts2 green onions cut […]

Water-Cooked Fish

Water-Cooked Fish

Print Recipe Water-Cooked Fish Servings Ingredients 1 lb fish fillet cut into thin slicesteaspoon ½salt1 teaspoon Chinese rice wine1 teaspoon cornstarch1 cup fresh mushrooms sliced1 cup Chinese celery cut into 2” lengths5 tablespoons Vegetable oil separated1 star anise1 1 ” stick cinnamon5 cloves garlic crushed2 […]

Sizzling Rice Soup

Sizzling Rice Soup

Here’s a soup that sings for its supper. It’s always a treat to watch the “oohs” and “aahs” when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

蝦餃 Har Gau Prawn Dumplings

蝦餃 Har Gau Prawn Dumplings

The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài).

鍋貼 Potstickers

鍋貼 Potstickers

鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). This recipe highlights a fan-favorite — the pan-fried variety.

咕老肉 Sweet Sour Pork

咕老肉 Sweet Sour Pork

A classic dish that consists of large thinly sliced pieces of pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavored with ginger and garlic.

Five-Flavor Grilled Chicken

Five-Flavor Grilled Chicken

Five-Flavor Grilled Chicken excerpt