Chinese cooking for beginners: more than 65 recipes for the eager cook
A primer with more than 65 concise, clever, and easy-to-follow recipes for the beginning cook who wants to create a professional-tasting Chinese meal. The perfect book for anyone who would like to try his hand at cooking Chinese style and wants to re-create the meals they eat at their favorite Chinese restaurant.
15 pages matching ounces in this book
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2-inch lengths barbecued bean threads black beans boil bok choy broccoli chili oil Chinese black Chinese black mushrooms Chinese cooking Chinese markets chopped cilantro cold water Combine the sauce cornstarch cornstarch mixture Drain dumplings fish flavor garlic garlic cloves garnish high heat hoisin sauce light soy sauce marinade marinade ingredients meat minced fresh ginger mixing bowl noodles ounces oyster sauce paper towels peeled platter pork refrigerator rice sticks rice vinegar roasted room temperature salad sauce 1 tablespoon sauce 1 teaspoon sauce ingredients scallions Serve hot shrimp simmer skillet slivered slotted spoon small bowl soup steaming Stir-fry Swirl Szechuan peppercorns tablespoon dry sherry tablespoon light tablespoon minced fresh tablespoon of oil tablespoons peanut oil tablespoons soy sauce taste teaspoon minced fresh teaspoon sesame oil teaspoon white pepper thinly sliced Transfer vegetables Vz cup Vz pound Vz teaspoon salt water chestnuts white and green white pepper wok over high