Chinese Food: A Black Recipe For Halloween - Sweet Black Sesame Soup

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A Black Recipe For Halloween - Sweet Black Sesame Soup Oct 31st 2011, 14:20 This sweet dessert soup is made with black sesame seeds, which, unlike white sesame seeds, are not hulled. Just as unhulled brown rice is healthier than white rice, black sesame seeds contain a higher amount of important nutrients such as calcium than white sesame seeds. (An added bonus is that they are also rumored to help prevent gray hair!). Feel free to add extra flavor to the Sweet Black Sesame Soup by garnishing with coconut, crushed nuts, or softened Chinese dates as desired.

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Chinese Culture: What's Hot Now: Chinese Name for Woo (Wu)

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Chinese Name for Woo (Wu) Oct 31st 2011, 10:09 Chinese Names from Western Family Names Chinese Names >  W The Chinese name for Woo (Wu): Chinese Pinyin: wu2 Printer friendly version of the Chinese name Back to the Chinese Names Index  chinese names symbols chinese character china arts calligraphy china family names last name chinese art Copyright © Jun Shan. All rights reserved.

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Chinese Food: What's Hot Now: Mongolian Lamb

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Mongolian Lamb Oct 31st 2011, 10:09 Serves 4. Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes Ingredients: 1 3/4 pounds boneless leg of lamb Marinade: 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry Sauce: 5 teaspoons dark soy sauce 5 teaspoons Chinese rice wine or dry sherry 4 teaspoons sesame oil 1 teaspoon granulated sugar 2 teaspoons rice vinegar Other: 2 cloves garlic 2 green onions (spring onions, scallions) Salt and freshly ground black pepper, to taste 1/4 teaspoon sesame oil Preparation: Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes. While the lamb is marinating, prepare the sauce and other ingredients. In a small bowl, combine the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the lamb. Stir-fry very briefly, until the lamb changes color (1 to 2 minutes). Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve. Reader Rating: 5 out of 5 stars Comments: Great recipe. Have been eating it in restaurants for a while, but much more satisfying cooking it at home. Same recipe works really well with beef too.From James Mongolian Lamb With Scallions

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Chinese Food: What's Hot Now: Beef Braised in Soy Sauce

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Beef Braised in Soy Sauce Oct 31st 2011, 10:09 This is an example of "red cooking," where meats are simmered in soy sauce and water. This is a more western-style dish - for a more standard Shanghai recipe, see Red Cooked Beef. Prep Time: 10 minutes Cook Time: 1 hour, 35 minutes Total Time: 1 hour, 45 minutes Ingredients: 4 turnips (about 1 1/2 pounds) 3 large carrots 3 slices ginger 2 green onions 2 tablespoons oil, or as needed 2 pounds boneless stewing beef, cut into chunks 3 cups beef broth 1 cup water 2 tablespoons Chinese rice wine or dry sherry 3 tablespoons dark soy sauce 1 tablespoon light soy sauce 1 tablespoon brown sugar Preparation: Chop the turnips into bite-size chunks. Peel the carrots and cut on the diagonal into 1-inch pieces. Chop the ginger. Cut the green onions into thirds. In a wok or large saucepan, heat the oil over medium-high heat. Add the ginger. Cook until softened then brown the beef. Add the beef broth, water, rice wine or sherry, and 1 tablespoon of the dark soy sauce. Bring to a boil. Reduce the heat and simmer, covered, for 1 hour. Add the chopped vegetables, the light soy sauce, the remainder of the dark soy sauce, and the brown sugar. Simmer, uncovered, for another 30 minutes. Taste and adjust the seasoning, adding salt, pepper, or soy sauce as desired. Serve hot with rice or noodles.

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Chinese Food: What's Hot Now: Red Cooked Beef

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Red Cooked Beef Oct 31st 2011, 10:09 The perfect warming dish for a cold winter's day. Serves 3 to 4 More Beef Recipes Ingredients: 5 dried Shiitake mushrooms 2 carrots 2 cloves garlic 1 tablespoon minced ginger 1 onion 3 tablespoons vegetable oil (olive oil can be used) 1 1/2 pounds boneless stewing beef, cut into chunks 2 cups water , or as needed 1/2 cup light soy sauce 1/4 cup dark soy sauce 1/4 cup Chinese rice wine or dry sherry 2 â€" 3 whole star anise 1 tablespoon Chinese rice wine or dry sherry 2 tablespoons brown sugar Preparation: 1. Reconstitute the dried mushrooms by soaking them in hot water until softened (20 to 30 minutes). Squeeze out any excess water and chop. 2. Roll cut the carrots if you know how to do it, or cut on the diagonal. Finely chop the garlic and ginger. Chop the onion. 3. Heat the oil in a preheated wok or a large saucepan over medium-high heat. Add the garlic and ginger. Stir-fry until aromatic, then add half the beef. Let the beef brown briefly, then stir-fry until it loses its pinkness and is about 80 percent cooked. Remove the beef and drain. Repeat with the remainder of the beef. Stir-fry the onion, for about 2 minutes, until it begins to soften. 4. At this point you can continue cooking in the wok or move to a claypot. a) If you are cooking in a wok, add the beef, water, soy sauce, the Chinese rice wine or sherry, star anise and sugar. Bring ot a boil. b) If cooking in a claypot, add the beef, water, soy sauce, Chinese rice wine or sherry, star anise, sugar and the onion to the claypot, and bring to a boil on the stovetop, starting with low heat and then gradually increasing the heat to medium until the liquid comes to a boil. 5. Reduce the heat and simmer, uncovered, for 1 hour. 6. Add the dried mushroom and carrots. Simmer for another 30 minutes, or until the liquid is almost reduced. Taste and season with salt and pepper if desired. Remove the the star anise before serving.

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Chinese Food: What's Hot Now: Chinese Celery

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Chinese Celery Oct 30th 2011, 10:09 Regular celery can seem a little boring once you've tried Chinese celery. Originating from a wild celery native to Asia, Chinese celery has a strong flavor that adds extra taste to soups and stir-fries. (Not salads though; its strong flavor may overpower other ingredients). It also has a more attractive appearance than regular celery, with thinner stalks and a color ranging from dark green to white. Stir-fry Chinese Celery

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Chinese Food: What's Hot Now: Asian Culinary Dictionary - Rice Wine and Rice Vinegar

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Asian Culinary Dictionary - Rice Wine and Rice Vinegar Oct 30th 2011, 10:09 Culinary Dictionary of Ingredients and Cooking Terms - R Rice Vinegar - Chinese rice vinegars are milder and less acidic than regular vinegar (as are Japanese vinegars).  There are three basic types - black, red and white -as well as sweetened black vinegars.  The black variety is somewhat similar to balsamic vinegar, while red vinegar has both a sweet and tart taste.  White vinegar is the closest in acidity and flavor to regular vinegar.  There are no hard and fast rules, but black vinegar is generally recommended for braised dishes and as a dipping sauce, red vinegar for soups, noodle and seafood dishes, and white for sweet and sour dishes and for pickling.  In recipes, rice vinegar is sometimes also called "rice wine vinegar."  Recommended Brands: Black - Gold Plum's Chinkiang Vinegar, Red - Koon Chun or Pearl River Bridge, White - Pearl River Bridge Recipes: Hot and Sour Soup Orange Beef Rice Wine  - Known colloquially as "yellow wine," rice wine is a rich-flavored liquid with a relatively low alcohol content that is made from fermented glutinous rice or millet. Aged for ten years or more, rice wine is used both in drinking and cooking.  Since ancient times, the best and most famous rice wines have come from Shaoxing in the Zheijang province. (If you can't find rice wine listed in the ingredients section of a Chinese cookbook, try checking under "S"). Rice wine can be found at Asian markets - steer clear of the ones marked "cooking rice liquor" or "wine for cooking" as these do not have the sweet taste of authentic rice wine. If you do need a substitute, pale dry sherry is acceptable, and preferable to either sake (the Japanese rice wine) or any other cooking wines. At home, store the rice wine at room temperature, preferably out of the light. *Back to the Asian Culinary Dictionary An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.

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Chinese Food: What's Hot Now: Soup Recipes - Cream Corn Soup - chinese food

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Soup Recipes - Cream Corn Soup - chinese food Oct 30th 2011, 10:09 Drink Your Chicken Soup  I must admit, the idea of flavoring soup with a can of corn would probably never have occurred to me. However, the Chinese have been enjoying creamed corn soup ever since canned vegetables became widely available in the 1950's. Known variously as "Cream Corn Soup" and "Velvet Corn Soup" the secret of this soup lies in the broth. It should be homemade, and not canned. While many versions call for the addition of other ingredients such as white pepper, the basic skeleton recipe is quite bland. As such, it makes a nice alternative to regular canned chicken soup if you've got sick ones at home.  So why does this article begin by urging you to drink your soup? Of course, I don't really expect you to do so. However, in China soup is designed to take the place of a beverage during a meal.  This nourishing soup does a great job of doing just that.    Cream Corn Soup 5 - 6 cups chicken stock (see my How to Make Chicken Stock) 1 can creamed corn 4 ounces chicken meat (optional)* 1 chopped green onion** Salt - to taste 2 eggs, lightly beaten (if worried about cholesterol use egg whites instead) Prepare chicken stock. If not using the stock immediately, let cool, and then store in a plastic container in the refrigerator or the freezer. Bring stock to a boil. Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well. Stir the creamed corn and chicken meat into the soup. You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again. Remove the soup from the heat, and add green onions. If desired, add 2 eggs or egg whites.  Variations * You can substitute other meat, such as ham.  **If you are preparing the soup for someone who is ill, try adding  a couple of slices of ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.   More Articles Fun Food Trivia More Links FoodQuotes   Previous Features

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Chinese Culture: What's Hot Now: Chinese New Year Guide

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Chinese New Year Guide Oct 29th 2011, 10:08 Chinese New Year is the most important and, at 15 days, the longest holiday in China. Chinese New Year begins on the first day of the lunar calendar, so it is also called Lunar New Year, and it is considered the beginning of spring, so it is also called Spring Festival. Learn the traditions and customs of Chinese New Year and how to prepare for and celebate Chinese New Year. Chinese New Year: The Basics Lauren Mack / About.com Learn how Chinese New Year celebrations came about and how they have evolved over time. Origins of Chinese New Year History of Chinese New Year 50 Chinese New Year Facts Say 'Happy Chinese New Year' in Chinese There's a famous story about a people-eating monster called 'Nian.' The Chinese for New Year, 過年 (guònián) comes from this story. Read the story here. Chinese New Year: Dates Lauren Mack / About.com Chinese New Year is held on different dates each year. See the dates for Chinese New Year 2011. The dates are based on the lunar calendar. Each year has its own corresponding animal from the Chinese Zodiac, a cycle of 12 animals. Learn how the Chinese zodiac works. Chinese New Year 2011 is the Year of the Rabbit. Learn your zodiac sign to see if you are a rabbit. Chinese New Year: How to Prepare for Chinese New Year Lauren Mack / About.com Most families begin preparing a month or more in advance for Chinese New Year. Here's a guide to what needs to get done before Chinese New Year: How to Prepare for Chinese New Year Activities to Do Before Chinese New Year Chinese New Year Food: Discover Why Dumplings Are Eaten on Chinese New Year. Recipes to Make Chinese Dumplings at Home. Chinese New Year Decorations: Chunlian Chinese New Year Clothing: Chinese Dresses Qipao and Red Underwear Chinese New Year Gifts: Gift-Giving Guide Chinese New Year: How to Celebrate Chinese New Year Lauren Mack / About.com Chinese New Year includes two weeks of celebration with most activities taking place the day before (New Year's Eve), the first day (New Year's Day) and the last day (Lantern Festival). Here's how to celebrate. Superstitions: Things Not to Do During Chinese New Year How to Celebrate: New Year's Eve How to Celebrate: New Year's Day How to Celebrate: Days 2-13 How to Celebrate: Lantern Festival Lantern Festival: Lantern Festival Origins DIY: Make Your Own Lantern Lantern colors and meanings What to Write on Your Lantern Chinese New Year Celebrations in China Lauren Mack / About.com Chinese New Year: Hong Kong Chinese New Year: Macau Chinese New Year: Shanghai Chinese New Year Celebrations Near You Lauren Mack / About.com Chinese New Year celebrations aren't just held in China. Check out these event guides for Chinese New Year celebrations near you: Chinese New Year: Australia Photo Gallery Chinese New Year: Canada Chinese New Year: Ireland Chinese New Year: Paris Chinese New Year: Taiwan Chinese New Year: United Kingdom Chinese New Year: London Chinese New Year: US Chinese New Year: NYC Chinese New Year: Los Angeles Chinese New Year: San Francisco, San Francisco and the Bay Area, Photo Gallery Chinese New Year: Washington, DC More Fun: Celebrating CNY with Children More Fun: Share Your Chinese New Year Traditions

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Chinese Culture: What's Hot Now: Chinese Character zi3 -- Son

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Chinese Character zi3 -- Son Oct 29th 2011, 10:08 Fascinating Chinese Characters Chinese Characters >  Z The ancient form of the character looks like a baby in the swadding clothes. It originally means 'baby' or 'infant'. It is also the first of the twelve Earthly Branches and a Chinese last name. Pronunciation: zi3 Meaning: son; child; seed; the first of the twelve Earthly Branches. Related Characters:      Er2 - son      Liao3 - understand      Nv3 - woman      Mu3 - mother Chinese Character T-shirts, Caps, Mugs, Buttons, and more. Copyright © Jun Shan. All rights reserved.

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Chinese Food: What's Hot Now: Easy Asian Barbecue Sauce

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Easy Asian Barbecue Sauce Oct 29th 2011, 10:08 Chinese seasonings such as hoisin and oyster sauce add a different flavor to this easy barbecue sauce recipe. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 tablespoons Chinese rice wine or dry sherry 4 teaspoons light soy sauce 2 teaspoons dark soy sauce 2 teaspoons Asian sesame oil 2 cloves garlic, finely chopped Red pepper flakes, to taste Preparation: Whisk together all the ingredients. Store in a sealed container in the refrigerator for at least an hour to give the ingredients a chance to blend. Quickly whisk the sauce again before using, brushing on the meat or poultry during grilling. If not using immediately, keep the sauce stored in a sealed container in the refrigerator and use within 7 days. This would work as a sauce with 4 chicken breast halves (8 to 10 ounces each) or even as a marinade for the chicken (for best results when marinating chicken, double the recipe for 4 chicken breast halves. With a knife, make a few shallow, crosswise cuts in each breast to allow the marinade to penetrate. Pour the marinade into a large resealable plastic bag, add the chicken breasts and seal, and refrigerate for at least 2 hours, turning occasionally). It can also be used as a sauce to brush on grilling steak. Chinese Sauce and Seasoning Recipes

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Chinese Food: What's Hot Now: Chinese Noodles - Broad Noodles picture

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Chinese Noodles - Broad Noodles picture Oct 29th 2011, 10:08 Broad Noodles - Chinese Cuisine Photo Gallery  - (Broad Noodles photograph © copyright 2000 by Rhonda Parkinson) Return to Main Photo Gallery Index Return to Chinese Noodles for more information on the history, use, and types of Chinese Noodles.    Â

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Chinese Food: What's Hot Now: Bottled Tea Health Benefits

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Bottled Tea Health Benefits Oct 29th 2011, 10:08 Question: Are Bottled Tea Drinks as Healthy as Brewed Tea? Reader Question: I would like to know if drinking bottled tea beverages are as beneficial as brewing green tea. Thank you. Answer: The bottled tea drink market has exploded in recent years: companies such as AriZona carry a varied assortment of black and green tea drinks - many have powerful herbs such as ginseng thrown in for added health benefits. They're a great thirst-quencher on a hot day at the beach or after a workout at the gym. Still, this begs the question: is it really wise to store the teakettle in the cupboard for the summer? Just how healthy are bottled tea drinks compared to brewed tea? The short answer, unfortunately, is no. Studies indicate that bottled tea drinks aren't a substitute for brewed tea. It all comes down to polyphenols - powerful anti-oxidants that both kill and inhibit the growth of cancer cells. Bottled tea drinks contain a lower amount of polyphenols than brewed tea. An October, 2005 news release by the Linus Pauling Institute at Oregon State University (OSU) states that some bottled tea products they studied “have levels of polyphenols and antioxidant activity 10 to 100 times lower than conventionally brewed tea, regardless of whether they are based on green teas or the white teas that supposedly have more health value.” In a February 2000 article in USA Today, a researcher with the United States Department of Agriculture stated that: "Bottled tea has very low levels of polyphenols." Similar results have been obtained by researchers at the University of Kansas, and by Consumer Reports. Why do bottled tea drinks contain fewer anti-oxidants than brewed tea? One culprit is the amount of sugar and water contained in the drinks: the OSU news release goes on to state that: “Many of the currently available cold bottled teas sold in the U.S. are more like diluted sugar water than something that will help protect your health.” In addition, some bottled tea drinks are made with powdered, instead of brewed, tea. Still, the news isn’t all bad. Depending on the type of tea used and how it is brewed, the level of anti-oxidants in bottled tea drinks may be comparable to fruits and vegetables. (In fact, some of the anti-oxidants found in bottled tea drinks may be due more to fruit flavorings that are added than the tea itself). Furthermore, you may still be getting health benefits from other ingredients in the tea besides antioxidants. So, enjoy bottled tea drinks when you're out by all means, but for maximum health benefits make your own tea at home. This can include tea brewed from bags or loose leaves or even iced tea made from freshly brewed tea. Besides increased polyphenol levels, an added plus is that you can control the amount of sugar and other ingredients contained in the drink.

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Chinese Food: What's Hot Now: Chinese Thanksgiving Recipes

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Chinese Thanksgiving Recipes Oct 29th 2011, 10:08 Looking for a new and interesting way to spice up the traditional Thanksgiving feast? How about adding a Chinese influence to your meal? Traditional Thanksgiving foods, such as turkey and sweet potatoes, lend themselves readily to exotic spices such as five spice and curry powder. Here are several Chinese Thanksgiving recipes â€" feel free to update your entire menu or add one or two new dishes. The Day After Thanksgiving...Chinese Turkey Recipes using leftover turkey 1. Roast Turkey With Hoisin A recipe designed to produce a cooked turkey that is moist and delicious - the turkey is covered with a spicy mixture consisting of hoisin sauce, honey, oyster sauce, soy sauce and garlic before roasting. 2. Peking Duck Not a fan of turkey? Peking Duck, Beijing's most famous dish, consists of duck that is repeatedly coated in a honey/vinegar mixture before roasting. This recipe includes links to a recipe for Mandarin Pancakes, the classic accompaniment to Peking Duck. 3. Cantonese Roast Duck Learn how to make the duck with the shining reddish-brown skin frequently seen hanging in Chinese restaurants. This recipe comes from cookbook author Deh-Ta Hsiung. 4. Oriental Rotisserie-Style Turkey Breast Are you looking for an easy alternative to roasting a whole turkey? Five-spice powder adds extra flavor to this low-carb recipe made with lean turkey breast. The recipe yields 12 servings. 5. Hainan Chicken Rice A local specialty from the island of Hainan, this is a wonderful dish in which chicken is seasoned and slowly simmered, and then rice is cooked in the broth from the chicken. It includes a recipe for sweet chile sauce to serve with the chicken and rice. 6. Candied Sweet Potatoes Rice vinegar and Chinese five-spice powder adds an extra kick to this candied sweet potatoes recipe. 7. Glazed Carrots With Five Spice Powder Carrots lend color to your Thanksgiving meal. Carrots are glazed in brown sugar and five spice powder in this simple recipe. A reader gives this recipe a rating of 5 out of 5 stars, saying that “it’s a great way to get kids to try carrots.” 8. Basic Fried Rice This basic recipe for fried rice makes a nice alternative to simple steamed rice as a side dish. 9. Tomato Egg Drop Soup Looking for a different way to start the meal? Turkey and tomato make a great combination â€" the neutral flavor of turkey goes nicely with strong, tart tomato. Tip: Depending on what other dishes you are serving, you may want to replace the white pepper in the soup with a pinch of five spice powder. 10. Wild Rice Stuffing Made with goldenberries, wild rice, and soy sauce or wheat-free tamari, this delicious turkey stuffing recipe is low in calories and suitable for vegetarian and vegan diets. Thanksgiving Leftovers And finally, here are a number of different recipes using leftover turkey, from chow mein and curry to a flavorful salad made with mandarin oranges and topped with poppy seeds.

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Chinese Food: What's Hot Now: Firecracker Shrimp

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Firecracker Shrimp Oct 28th 2011, 10:09 This easy recipe for Firecracker Shrimp can be prepared a day ahead of time and then deep-fried just after your guests arrive. Makes 12 pieces. Ingredients: 12 large shrimp, in the shell 1 teaspoon salt 1/2 teaspoon garlic salt, divided 4 sheets spring roll wrappers 24 carrot strips (3 X 1/4 inch) 1 egg, beaten Dipping Sauce: 1/4 cup mayonnaise 2 tablespoons hot pepper sauce 3 cups vegetable oil for deep-frying Preparation: Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt. Cut each spring roll wrapper into thirds, making 3 long narrow strips. Place the carrot strips in a small bowl, sprinkle with remaining 1/4 teaspoon garlic salt, and set aside. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots. To make a dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside. In a wok, heat the vegetable oil to 350 degrees F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce. Firecracker Shrimp recipe reprinted with permission from Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants. The authors write: "This festive appetizer, which is great for a Fourth of July gathering or a Chinese New Year celebration, looks just like a firecracker. In China, firecrackers light up the sky on New Year's Day. Prepare it a day ahead and save the deep-frying for just after your guests arrive."

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Chinese Food: What's Hot Now: Stir-fry Lettuce

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Stir-fry Lettuce Oct 28th 2011, 10:09 As a rule, the Chinese do not eat raw vegetables, and lettuce is no exception. This is a great side dish for Chinese New Year, as lettuce is considered to be a "lucky" food. Serves 4 - 6. Ingredients: 1 head iceburg lettuce 2 teaspoons soy sauce 1 1/2 teaspoons Chinese rice wine or dry sherry 3/4 teaspoon granulated sugar 1 1/2 tablespoons vegetable or peanut oil 2 garlic cloves, peeled and minced 1 1/2 teaspoons minced ginger 1/8 â€" 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon Asian sesame oil (such as Kadoya) Preparation: 1. Wash the lettuce, drain and separate the leaves. It’s important to make sure the lettuce is dry). Cut across the leaves into pieces about 1 inch wide. 2. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside. 3. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 - 10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1 - 2 minutes, until the leaves begin to wilt. 4. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1 - 2 more minutes, until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Serve immediately. Nutritional Breakdown based on 6 servings: Each serving contains: Calories 57, 3 g Carbohydrates, 1 g Protein, 5 g Total Fat, (1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), 0 mg Cholesterol, 1 g Fibre, 273 mg Sodium, 153 mg Potassium.

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Chinese Food: What's Hot Now: Chinese Longbeans

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Chinese Longbeans Oct 28th 2011, 10:09 You may have noticed them in the produce section - looped bunches of light or dark green beans. Believed to have originated in China, long beans come by their name honestly - they can grow up to three feet long. Other common names for long beans include yard long beans, snake bean and Chinese pea (long beans are a member of the same family as black-eyed peas, also called cowpeas). In cooking, long beans are the beans traditionally used to make Chinese green beans, a popular dish at Chinese buffets. They are also popular in Southern China, and in Cantonese cooks frequently pair long beans with salted black beans or fermented bean curd. Outside of China, long beans are used in Malaysian and Thai cooking. How to Cook Chinese Green Beans - step by step instructions, with photos

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Chinese Food: What's Hot Now: Chinese Beef Curry

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Chinese Beef Curry Oct 28th 2011, 10:09 Introduced to China by Indian monks, curry dishes are popular in Southern China. For best results, use an Indian curry powder (such as one of the hotter or milder Madras curry powders) in this beef curry recipe. Serves 3 to 4. Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Ingredients: 1 pound flank steak Marinade: 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon Asian sesame seed oil 1 1/2 teaspoons cornstarch Other: 1/2 medium yellow onion 3/4 cup green peas 1/2 cup chicken broth 1 tablespoon dark soy sauce 1 thin slice ginger 2 - 3 tablespoons curry powder, to taste 2 -3 tablespoons water, as needed, to make a paste 1 teaspoon salt, or to taste 1/2 teaspoon sugar 2 tablespoons canola or peanut oil for stir-frying Preparation: 1. Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide. Add the marinade ingredients, adding the cornstarch last. Marinate the beef for 25 - 30 minutes. 2. While the beef is marinating, prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute. Rinse in cold water and drain thoroughly. Combine the chicken broth with the dark soy sauce and set aside. 3. Preheat the wok on medium-high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2 â€" 3 minutes, until the ginger is browned. Discard the ginger. 4. Add the beef to the wok (to avoid overcrowding the wok, cook the beef in 2 batches if needed). Sear the beef for about 30 seconds, then stir-fry until it is about 80 percent cooked and changes color. Remove the beef from the wok. Turn the heat down to medium. 5. Add the onion to the wok. Let the onion cook for 2 minutes to brown, then add the curry powder. Add enough water to make a paste. Let the onion cook for a couple of minutes, then add the peas. 6. Add the beef. Return the heat to medium-high and add the chicken broth and dark soy sauce. Bring to a boil. Stir in the salt and sugar. Cook for about another 3 minutes and serve hot. More Beef Curry Recipes Low Carb Chinese Beef Curry - a few simple changes turn this into a low carb dish, and lowers the calories. Cantonese Beef Curry - a quick and easy curry dish.

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Chinese Food: What's Hot Now: P.F. Chang's Zodiac Noodles

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P.F. Chang's Zodiac Noodles Oct 28th 2011, 10:09 From P.F.Chang’s "Flavors of Yunnan” menu, Zodiac Noodles combines rice noodles with pork loin, ham, cabbage and shiitake mushrooms in a spicy Kung Pao-style sauce. Rice vermicelli noodles are available at Asian markets, or you can substitute spaghetti. Serves 1 to 2. Ingredients: 5 ounces Guilin Rice Vermicelli (or substitute spaghetti, follow recipe on package for cooking) 1 teaspoon any vegetable oil 2 teaspoons any vegetable oil 8 each chili pods 3 ounces pork loin, cut into thin strips 1 teaspoon garlic 1 1/2 ounces Yunnan ham, cut into thin strips (substitute Proscuttio or Serrano) 2 each green onion, cut into 2-3 inch sticks 1/4 cup sliced cabbage, cut into thin strips 1/4 cup Shiitake mushrooms, sliced (substitute any mushrooms) 1/8 teaspoon salt 2 tablespoons soy sauce 1 teaspoon oyster sauce 1 teaspoon sugar 1/2 teaspoon sesame oil Preparation: Procedure: 1. Soak vermicelli in very hot water for 1 hour. 2. Bring a pot of water to a boil, add Vermicelli and boil for one minute. 3. Rinse under warm water for one minute, drain well then mix with 1 teaspoon vegetable oil. 4. Heat a wok over high heat until it begins to smoke (can substitute cast iron skillet or saute pan). 5. Add 2 teaspoons vegetable oil, then chili pods and pork. Then stir-fry until pork is almost done. 6. Add garlic, ham, green onion, cabbage and mushrooms then stir for 10 to 15 seconds. 7. Add vermicelli, salt, soy sauce, oyster sauce, sugar and sesame oil then stir-fry until all ingredients are mixed well. Zodiac Noodles recipe courtesy of Amy Jones, Account Executive with Ogilvy Public Relations Worldwide, acting on behalf of P.F. Chang's. Recipe reprinted with permission.

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Chinese Culture: What's Hot Now: Chinese Character shui3 -- Water

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Chinese Character shui3 -- Water Oct 28th 2011, 10:09 Fascinating Chinese Characters Chinese Characters >  S It means 'water'. The ancient form of the character looks more like a river. The middle is the main part of the river (or water) and the two sides stand for flowing water. It is a Chinese radical, one of the five elements and also a Chinese last name. Pronunciation: shui3 Meaning: water; river; liquid. Related Characters:      Huo3 - fire      Chuan1 - river; plain Chinese Character T-shirts, Caps, Mugs, Buttons, and more. Copyright © Jun Shan. All rights reserved.

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