Recipezaar: Chinese recipesThe newest Recipezaar recipesin:ChineseChinese Hot Salad- April 4, 2008 This veggie salad can also be eaten cold, just add 3 to 4 T. French dressing as the veggies cool, toss well and serve cold. I tried this the first time at my cousins house for lunch. It was delicious. I begged for the recipe and have been making it ever since. -- posted by mommyoffourhttp://www.recipezaar.com/296461 Foil-Wrapped Ginger Chicken- April 4, 2008 The brown sugar and soy sauce cook down creating a sticky sauce on these cute little chicken packets. From Sunset April 2008. These should be made at least an hour ahead of time to allow time to marinate. -- posted by cookiedoghttp://www.recipezaar.com/296446 Naked Shrimp and Chive Dumplings- April 4, 2008 I just got back from a vacation in China and found recipes for Home-Style Dim Sum in my Sunset magazine. I can't wait to try them all! These little dumplings are naked because they have no wrapper. You can serve them with soy sauce, panzu, or a dipping sauce. -- posted by cookiedoghttp://www.recipezaar.com/296433 Spicy Rice Balls - Porcupine Balls- April 3, 2008 These are fun to make and are perfect with recipe 298605 or your favorite dipping sauce. Adapted From Sunset Magazine. (Please allow 2 hours for soaking rice) -- posted by cookiedoghttp://www.recipezaar.com/296182 Asian-Style Three Bean Salad- April 3, 2008 By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger. -- posted by Jenhttp://www.recipezaar.com/296094 Chinese Mouth Watering Chicken With Soy and Ginger Dressing- April 3, 2008 I could eat this dish four times a week - the texture is so silky and I love the savory flavors. The poaching and steeping technique used in this recipe is perfect for cooking chicken, as it is very gentle; the integrity of the chicken is preserved, and the result is moist, tender flesh. The heating of the peanut oil is vital to release its beautiful, nutty flavor and bring out the aroma of the soy and ginger. -- posted by Brandesshttp://www.recipezaar.com/296024 Chicken and Asparagus Stir Fry With Ginger Sauce- April 3, 2008 This is a great, easy recipe that I found in "The Best Light Recipe" by Cook's Illustrated. If you like sweeter sauces, I'd suggest adding a little more sugar to the sauce. But it tastes terrific as is! Feel free to use other vegetables or other kinds of meattofu. -- posted by Reddyrathttp://www.recipezaar.com/296002 General Tso's Chicken (Restaurant Quality)- April 2, 2008 I can't wait to make this version of General Tso's Chicken. A detailed write-up and the recipe I found in the FebruaryMarch 2008 publication of "Cooks Country" magazine. Note: In step 4, the fried chicken pieces can be held in 200 degree oven for up to 30 minutes before being added to the sauce (if held any longer, they will lose their crispness). If the sauce is too thick in step 5, whisk in 1 tablespoon of water before adding the crispy chicken. Note 2: Please note that the...http://www.recipezaar.com/295816 Tangy Plum Short Ribs- April 1, 2008 This is a quick and easy short rib recipe. The ribs are already cooked so you are only flavoring the ribs and they are lip smacking good. -- posted by mommyoffourhttp://www.recipezaar.com/295784 Pork and Noodle Salad- April 1, 2008 This makes a great lunch. The flavors are delicious and makes a light meal. Cook time is chilling time. -- posted by mommyoffourhttp://www.recipezaar.com/295776 |