the appetizer:
Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
China
Tomato Beef
1 teaspoon rice wine
Pinch sugar
2 tablespoons soy sauce
1 piece ginger root, minced
1/4 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons oil
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
2 tablespoons ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges
Cut flank steak into thin strips about 2 inches long. In a large bowl, combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil. Add meat strips and toss to coat. Let marinate for 30 minutes.
In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
Place wok over high heat and add 1/4 cup of oil. Stir fry beef for 2 to 3 minutes. Remove with a slotted spoon and transfer to a large bowl. Add remaining 1/4 cup of oil and heat. Add green onions and green pepper and stir fry for 1 minute. Add tomatoes and stir-fry for another minute. Add broth mixture and cook for 1 minute, or until it thickens slightly. Add beef and mix well.
China
Chinese and Lunar New Year Handbook
from Kate's Global Kitchen:
Chinese Cookbooks
- Martin Yan's Chinatown Cooking
- Martin Yan's Feast
- Martin Yan's Invitation to Chinese Cooking
- Potsticker Chronicles by Stuart Chang Berman
- The Asian Grill by Corinne Trang
- The Chinese Kitchen by Eileen Yin-Fei Lo
- Wisdom of the Chinese Kitchen by Grace Young
Chinese Recipes
- Almond Cookies
- Barbecued Spare Ribs
- Cantonese Roast "Drunken" Duck (Martin Yan)
- Cashew Shrimp
- Chicken Stock
- Chicken with Pine Nuts
- Chili Oil
- Chinese Cabbage with Dried Shrimp
- Cucumber Salad
- Egg Drop Soup
- Egg Rolls with Pork
- Fish with Black Bean Sauce
- Fried Rice
- Golden Meat-Filled Coins (Martin Yan)
- Hot and Sour Soup
- Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
- Miniature Spring Rolls (Martin Yan)
- Pork Filling for Steamed Buns
- Roast Pork
- Royal Lion's Head (Martin Yan)
- Seafood in an Orange Basket (Martin Yan)
- Steamed Bread Dough
- Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
- Steamed Rice
- Stir Fried Bean Sprouts
- Stir Fried Snow Peas
- Tangerine Peel Beef (Martin Yan)
- Tomato Beef
- Wonton Soup
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007
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