Chinese: The Essence of Asian Cooking |
Contents
CONTENTS Introduction | 6 |
Soups and Appetizers | 15 |
Fish and Seafood | 55 |
Copyright | |
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½ teaspoon 12 ounces 2-3 minutes 3-4 minutes bean sprouts bell pepper black pepper bowl carrot cellophane noodles Chinese cabbage Chinese rice wine chopped fresh cilantro cilantro leaves coconut milk COOK'S TIP cooked cornstarch crushed cucumber deep-frying dipping sauce dish Drain dry sherry duck finely chopped finely sliced fish sauce five-spice powder flavor fresh cilantro fresh red chilies freshly ground black garlic garlic cloves garnish green ground black pepper Heat the oil INGREDIENTS Serves 4-6 lemongrass light soy sauce lime juice marinade mushrooms onion paper towels peanut peeled piece fresh ginger pork pound preheated wok Remove salad salt and freshly sauce 1 tablespoon saucepan scallions seeded and finely sesame oil sesame seeds shallots shredded shrimp paste simmer soy sauce squid Stir stir-fry strips tablespoon Chinese rice tablespoon light tablespoons tablespoons fish sauce tablespoons soy sauce tablespoons vegetable oil teaspoon teaspoon salt tofu tomatoes vegetable oil wine or dry