Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes

Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes

Ching-He Huang

Language: English

Pages: 240

ISBN: 006207749X

Format: PDF / Kindle (mobi) / ePub

Cooking Channel sensation Ching-He Huang demystifies classic Chinese dishes in Ching’s Everyday Easy Chinese. In her first US cookbook, Ching shows readers how to make fresh, simple, delicious, and satisfying takeout food without ever leaving their homes. From the traditional Chicken Chow Mein to the adventurous Cantonese style steamed Lobster with Ginger Soy Sauce, here is delicious do-it-yourself Chinese food without the delivery guy…just as tasty and healthier than anything you can get at your favorite Chinese restaurant.


















the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1–2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately. Xi’an-Style Beef Curry in a Hurry Xi’an was the ancient capital of China and marked the end of the Silk Road, along which many spices found their way into the country. In the markets in central Xi’an, stalls

fermented bean curd (tofu ru or dao-ru in Taiwanese) in soy sauce, pickled young tender bamboo shoots in chili oil, dried pork floss, salted fried red peanuts, and sheets of dried seaweed. She would also put out either boiled salted duck eggs or make fried eggs seasoned with soy sauce (Toast with avocado, fried eggs, and soy sauce for my version of this dish!). Even now, in my Western kitchen, the smell of rice cooking transports me back to Taiwan and to memories of Pai He, a village found in the

brunch dish served on its own. However you like to serve rice, I hope there are a few dishes here to inspire you to try your own variations at home. Boiled Jasmine Rice In China and Taiwan, much of the rice that is cultivated is not exported. The variety used in Britain that is most similar to Chinese rice is jasmine rice, originally from Thailand. It is also a favorite of mine, with its fragrant, delicious aroma, and one of my staple pantry ingredients. PREP TIME: 2 minutes • COOK

IN: 15–20 minutes • SERVES: 4 to share 12 oz jasmine rice, rinsed until the water runs clear Place the rice in a large heavy-bottomed saucepan and add 2½ cups of water. Bring to a boil, then cover with a tight-fitting lid, turn the heat down to low, and cook for 15–20 minutes or until all the water has been absorbed. Uncover the pan and remove from the heat. Fluff up the grains with a fork and serve immediately. Fragrant Star Anise Rice When I was young, my grandmother often made

an annual plant, Sesamum indicum. They add a nutty taste and a delicate texture to many Asian dishes. Available in black, white/yellow, and red varieties, as well as toasted and untoasted—although they taste better freshly toasted. Shaohsing rice wine (condiment) This is wine made from rice, millet, and yeast that has been aged for between three and five years. Rice wine takes the “odor” or “rawness” out of meats and fish and gives a bittersweet finish. Dry sherry makes a good substitute.

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