Chinese Food: Char Siu Pork Fried Rice

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Char Siu Pork Fried Rice Jan 31st 2012, 08:39 Looking for a way to use up leftover barbecued pork? In this recipe, it lends flavor to a quick and easy fried rice dish. Char Siu Pork Fried Rice has been reader-rated at 5 out of 5 stars.

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Chinese Culture: What's Hot Now: Chinese Character wang2 -- King

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Chinese Character wang2 -- King Jan 31st 2012, 11:06 Fascinating Chinese Characters Chinese Characters >  W It means 'king'. The top is a line and the bottom is shi4 (see the related characters below). Shi4 represents a capable person and the line on the top stands for 'above the person', so is the meaning 'king'. Another interesting explaination is the three horizontal lines represent heaven (the top line), land (the bottom line), and people (the middle line), respectively. The middle vertical line connects the three lines. Only the king has the power to govern heaven, land and people. It is also a popular Chinese last name. Pronunciation: wang2 Meaning: king; emperor; ruler; champion. Related Characters:      Shi4 - bachelor in ancient China      Zhu3 - main; host      Guo2 - nation      Yu4 - jade Chinese Character T-shirts, Caps, Mugs, Buttons, and more. Copyright © Jun Shan. All rights reserved.

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Chinese Culture: What's Hot Now: Chinese Horoscope - Daily Chinese Horoscope: January 30, 2012

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Chinese Horoscope - Daily Chinese Horoscope: January 30, 2012 Jan 31st 2012, 11:06 Today is day 8 of the lunar calendar. Today is Day 8 of Chinese New Year festivities. Guide to Chinese Culture How to Celebrate Days 2-13 Things Not to Do During Chinese New Year Today is a good day for: Meeting friends Traveling Starting schooling Wedding Seeking dowry Moving Grand opening Transaction Repair Groundbreaking Moving in beds Planting Putting on mourning clothes Burial Today is a bad day for: Worshipping Asking for fortune Lucky hours: 1am-9am, 11am-1pm Unlucky hours: 11pm-1am, 1pm-9pm See More Daily Horoscopes: Daily Chinese Horoscope Janaury 2012 Daily Chinese Horoscope 2011-2012

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Chinese Food: What's Hot Now: Candied Pistachios

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Candied Pistachios Jan 31st 2012, 11:03 Pistachios are one of the healthiest types of nuts, containing over 30 types of vitamins and loaded with anti-oxidants. This recipe comes from Chef Lee Anne Wong as part of a cooking demonstration in honor of National Soyfoods Month, put on by House Foods. The Candied Pistachios are paired with a Honey Tofu Panna Cotta. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 1 cup shelled raw pistachio nuts 1 tablespoon honey 1 tablespoon water 2 tablespoons granulated sugar Pinch of salt 1/4 cup Demerara sugar Preparation: 1.  Preheat the oven to 350°F. In a small bowl, whisk together the honey, water, salt, and granulated sugar until smooth. Toss the pistachios and Demerara sugar in the honey mixture, stirring well to coat. 2.      Spread the nut mixture onto a parchment lined sheet tray in a single layer and bake until the nuts are golden brown, about 8-10 minutes. Allow the nuts to cool to room temperature and then break into small pieces. Store in an airtight container until needed. Candied Pistachios recipe by Chef Lee Anne Wong, Printed with permission of Nicole Kruse, Dentsu Communications Candied Walnuts Recipe Five Spice Peanuts Spiced Nuts With Five Spice Powder - this recipe is made with walnuts and uses orange juice

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Chinese Food: What's Hot Now: Szechuan Squid

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Szechuan Squid Jan 31st 2012, 11:03 Serves 6 Ingredients: 2 tablespoons salt 2 teaspoons freshly ground Szechuan peppercorn 1 egg 3/4 cup ice cold water 1 cup all-purpose flour 3 to 4 cups oil for deep-frying, or as needed 2 lb cleaned squid Preparation: Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat. Cool. In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter. Heat the oil to 360 degrees Fahrenheit. Dip the squid into the tempura batter, using your fingers to coat the squid pieces. Add the squid and deep-fry until golden brown and crispy. Drain.

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Chinese Food: What's Hot Now: Firecracker Shrimp

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Firecracker Shrimp Jan 31st 2012, 11:03 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: Finger Tapping

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Finger Tapping Jan 31st 2012, 11:03 Question: The Origin of Finger Tapping - Chinese Tea History Answer: The next time you're dining at a Chinese restaurant, try to discretely observe what happens at other tables when the tea is poured. You may spot someone tapping the table with three fingers each time their cup is refilled. Appearances to the contrary, this is not a superstitious gesture. In fact, the story behind finger tapping or tea tapping dates back to the Qing Dynasty (1644 - 1911 A.D.). According to legend, one of the Emperors during this period was fond of traveling throughout the country in disguise, in order to observe his subjects unnoticed. At one teahouse he was particularly impressed by the way people were able to lean across the table and pour tea without spilling a drop. The Emperor decided to try pouring tea for his companions. Predictably, he ended up spilling it everywhere.    The Emperor decided he needed more practice. There was, however, one slight problem. Custom demanded that people bow before the Emperor. This, of course, would ruin his disguise. Instead, the Emperor told his companions to "bow" with their middle three fingers each time he refilled their cup - two fingers represented the prostrate arms and another the bowed head. Nowadays, tapping the table is a way of paying silent thanks to the person who poured your tea.

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Chinese Food: No-Cook Spring Rolls

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No-Cook Spring Rolls Jan 30th 2012, 13:10 These tasty salad rolls, filled with crisp vegetables, are perfect for anyone who doesn't want to blow their diet at Chinese New Year parties or on Super Bowl Sunday. The recipe includes a simple and spicy hoisin dipping sauce.

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Chinese Food: Most Popular Articles: Chicken Chow Mein

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Chicken Chow Mein Jan 30th 2012, 11:14 One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly. Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 to 25 minutes. The following 3 steps can be completed while the chicken is marinating: To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly. Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal.  Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan. Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan. Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed. Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot. Nutritional Breakdown based on 4 servings, Calories 434, 54 g Carbohydrates, 14 g Protein, 20 g Total Fat, 2 g Saturated Fat, 10 g Monounsaturated Fat, 5 g Polyunsaturated Fat, 5 mg Cholesterol, 7 g Fibre, 685 mg Sodium, 900 mg Potassium. More Chow Mein Recipes Healthy Baked Chicken Chow Mein Tofu and Cashew Chow Mein Leftover Turkey Chow Mein  Â

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

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Chinese Character zi3 -- Son Jan 30th 2012, 11:06 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: Egg Roll Wrappers - Fried

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Egg Roll Wrappers - Fried Jan 30th 2012, 11:03 The batter for these egg roll wrappers is very similar to regular pancakes, except that it is a bit smoother and less lumpy. This recipe yields 6 or 7 egg roll wrappers. Prep Time: 1 hour Cook Time: 30 minutes Total Time: 1 hour, 30 minutes Ingredients: 1/2 teaspoon salt 1 cup all-purpose flour 2 eggs, lightly beaten 1/2 cup water, or as needed Vegetable oil, as needed Preparation: Stir the salt into the flour. Add the lightly beaten eggs. Slowly add the water, stirring continously until you have a smooth, thin batter. If the batter is too dry, add 1 or 2 more tablespoons of water. Let the batter rest for 1 hour. Heat a frying pan on medium low heat. Wipe a small amount of oil over the pan, removing any excess but making sure the pan is evenly covered. Turn the heat down to low. Add 2 heaping tablespoons of batter into the middle of the pan. Immediately begin smoothing the batter out to form a circle approximately six inches in diameter. Use a spatula to remove the wrapper from the pan as soon as the bottom is cooked and the edges begin to curl slightly (less than one minute). Drain on paper towels. Continue with the rest of the batter, cleaning out the pan as needed. Cool or refrigerate or freeze the egg roll wrappers until ready to use. Thaw before using.

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Chinese Food: What's Hot Now: Asian Curry Feature

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Asian Curry Feature Jan 30th 2012, 11:03 Despite its introduction by India monks journeying along the famous Silk Route, curry never really caught on in most of China. However, curry is frequently used in southern China to lend flavor to seafood, vegetable and noodle dishes. Of course, it's a different story in Southeast Asia! Curries from Thailand, Malaysia, and Indonesia have a delightfully different flavor due to the incorporation of local ingredients. Lime and lemon grass are often used in curry pastes or powders. Coconut milk is frequently used as a thickener, although - contrary to popular opinion - not all Thai curries are made with coconut milk! Nuts often make their way into curries, and candlenut - a white nut shaped like a walnut or hazelnut - is a popular ingredient in Indonesian and Malaysian curry pastes. As the above information indicates, curries are extremely adaptable. Feel free to experiment, adding your favorite spices and other ingredients. If you're not comfortable making your own curry paste, the Vietnamese brands available at specialty food stores have a sweet flavor and are generally quite good for Southeast Asian dishes. However, for southern Chinese recipes most experts recommend sticking with the traditional Indian pastes. Depending on the type of chilies used, the strength of both red and green curry pastes can range from comparatively mild to fiery hot. It's not always easy to tell the flavor of a paste from the container, so ask store staff if you need help. One final cooking tip: the secret to making a successful curry is to allow it simmer for a long period, bringing out the full flavor of the spices. Mmmm... Curry Recipes: Chinese Beef Curry - To appeal to western tastes, this recipe uses a larger amount of meat than normally found in Chinese cooking. Cantonese Beef Curry - a quick and easy stir-fry Chinese Chicken Curry with Rice - a quick and easy dish that is low in calories Curry Shrimp for Two - an easy Chinese stir-fry made with curry powder, includes suggestions for varying the vegetables. Curry Shrimp - another easy stir-fry recipe, using curry paste. Singapore Noodles - This Chinese inspired dish is made with rice noodles and barbecued pork. Singapore Noodles - this version uses shrimp Japanese Curry Rice Curry Chicken With Rice (slow cooker recipe) Thai Chicken With Green Curry - here is a recipe complete with step by step photo instructions from Darlene Schmidt, About's Guide to Thai Food. Low-fat Thai Chicken Curry - from Fiona Haynes, About's Guide to Low Fat Cooking. This version of the popular Thai dish is made with lite coconut milk. Orange Chicken Curry - from Linda Larsen, About's Guide to Busy Cooks, who says it is one of her husband's favorite dishes. Butter Prawns - a Malaysian specialty, prawns are gently simmered in curry leaves and coconut milk in this fusion dish that combines Chinese and Indian influences. Fish Curry - The ingredients used to make it show a mix of both eastern and northern Indian culinary influences. Curry Pastes: Thai Green Curry Paste Thai Red Curry Paste Thai Yellow Curry Paste Learn more about Chinese cuisine by signing up for my free bi-weekly About Chinese Cuisine newsletter

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Chinese Food: What's Hot Now: Peanut Sauce Noodles

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Peanut Sauce Noodles Jan 29th 2012, 11:03 Hakka Noodles are topped with a flavorful dressing and served with a peanut and vegetable garnish. This recipe was submitted by Hirnakshi Joshi. Do you have a favorite Chinese recipe you'd like to share with others? Just submit your recipe using this handy submission form and I will add it to my Recipe File. More Noodles Recipes Serves 4 Main Chinese Recipes Index Ingredients: 1 lb or 500 grams Hakka (flat) noodles 2 Tbsp. dark sesame oil  Dressing: 6 Tbsp. peanut butter  1/4 cup water  3 Tbsp. light soya sauce  6 Tbsp. dark soy sauce  6 Tbsp. sesame paste (ground sesame seeds) 1/2 cup dark sesame oil  2 Tbsp. sherry or any wine of your choice  4 tsp. white vinegar  1/4 cup honey or sugar syrup  4 medium cloves garlic, chopped fine  2 tsp. finely chopped fresh ginger  1/2 cup hot water    Garnish (all are optional, depending on your taste)  1 carrot, peeled, julienned  1/2 firm medium cucumber, peeled, seeded, and julienned  1/2 cup roasted peanuts, coarsely chopped  2 green onions, thinly sliced Preparation: Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. For dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, put carrot julienne in ice water for 30 minutes. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot. Serve at room temperature.

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Chinese Food: What's Hot Now: Kung Pao Shrimp

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Kung Pao Shrimp Jan 29th 2012, 11:03 Serves 4 Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes Ingredients: 1 pound shrimp 1 egg white 1/2 teaspoon salt 2 teaspoons cornstarch 3 tablespoons chicken broth 2 teaspoons red wine vinegar or rice vinegar 1 tablespoon soy sauce 1/2 teaspoon granulated sugar 1 1/2 cups oil, or as needed 6 to 8 small red chilies, or 2 teaspoons chile paste 1 teaspoon minced ginger 1/2 cup cashews Preparation: Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes. In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside. Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok. Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn. Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot. Kung Pao Chicken Kung Pao Chicken Stir-fry

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Chinese Food: What's Hot Now: Stir-fried Potatoes

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Stir-fried Potatoes Jan 29th 2012, 11:03 Serves 4 Prep Time: 2 hours, 15 minutes Cook Time: 7 minutes Total Time: 2 hours, 22 minutes Ingredients: 1 pound potatoes 1 tablespoon light soy sauce 1 tablespoon rice vinegar 1 teaspoon granulated sugar 2 minced green onions 2 slices ginger 2 cloves garlic 3 tablespoons oil for stir-frying 1 teaspoon hot chili bean paste 1/4 cup chicken broth, or as needed 1/2 teaspoon ground coriander Preparation: Cut the potatoes into thin strips the size and thickness of a matchstick if desired. Toss with the soy sauce, rice vinegar and sugar. Cover and refrigerate for 2 hours. Chop the green onion on the diagonal into 1-inch pieces. Finely chop the ginger and garlic. Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the ginger, garlic and the hot bean paste. Stir-fry until aromatic. Add the seasoned potatoes, mixing with the chili paste. Stir-fry until browned (about 3 minutes). Add the chicken broth. Stir in the green onion and ground coriander. Mix everything together. Simmer for 3 to 5 more minutes, and serve hot.

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Chinese Food: What's Hot Now: Dried Lily Buds - Definition

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Dried Lily Buds - Definition Jan 29th 2012, 11:03 Definition: Dried lily buds are the unopened flowers of day lilies. The lily, Hemerocallis to use its scientific name, has been used in China as both a food and medicine for over 2,000 years. Dried lily buds are yellow-gold in color, with a musky or earthy taste. Two dishes featuring lily buds are Muxi Pork, a stir-fried dish, and Hot and Sour Soup. Written by Rhonda Parkinson Also Known As: Golden Needles, Lily Buds Examples: Recipes Using Dried Lily Buds: Hot and Sour Soup Mu Shu Pork (Muxi Pork) Return to the Glossary of Chinese Ingredients and Cooking Terms

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Chinese Food: Lucky Lo Hei Salad

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Lucky Lo Hei Salad Jan 29th 2012, 01:00 Day 7 of Chinese Spring Festival New Year Celebrations Popular with Chinese communities in Singapore and Malaysia, Yu Sheng is a raw fish salad traditionally served on the 7th day of the Chinese New Year season, which the Chinese celebrate as everyone's birthday. It's a tradition for families to toss the salad while calling out Lo Hei!, which means to whip up or toss up good fortune. It's believed that the higher you toss the salad, the greater your luck and prosperity in the New Year! Yu Sheng is made with fresh fish such as salmon, raw vegetables such as Daikon radish and carrots, and lucky foods such as peanuts (which symbolize longevity) and pomelo (symbolizing abundance). Here is a basic recipe for Yu Sheng from the Reader's Digest Asia website. More Symbolic Chinese Recipes Delicious Chinese Dumplings Love and Lanterns - The Chinese Lantern Festival

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Chinese Culture: What's Hot Now: Ô½ yue4

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Ã"½ yue4 Jan 28th 2012, 11:09 Chinese-English Dictionary Dictionary Home >  Y  >  Yu  >  Yue Ã"½ yue4 to exceed; to climb over; to surpass; the more ... the more Index:   A B C D E F G H J K L M N O P Q R S T W X Y Z

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Chinese Culture: What's Hot Now: Dragon Boat Festival

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Dragon Boat Festival Jan 28th 2012, 11:09 Dragon Boat Festival Dragon Boat Festival is called Duan Wu Jie in Chinese. Jie means festival. The festival is celebrated on the 5th of the fifth month of the Chinese lunar calendar (June 4, 2003). The most popular theory of the origin of the festival is that it was derived from the activities of commemorating a great patriot poet, Qu Yuan. The story about Qu Yuan has been deeply rooted in Chinese culture and this festival, so it is definitely a very important factor for the origin of the festival. But since some of the well-known traditions of the festival already existed even before Qu Yuan, other origins of the festival were also suggested. Wen Yiduo suggested that the festival may be associated with dragon closely because two of the most important activities of the festival, dragon boat racing and eating zongzi, are related to dragon. Another view is that the festival is originated from the taboo of evil days. The fifth month of the Chinese lunar calendar is traditionally considered an evil month and the 5th of the month is particularly a bad day, so a lot of taboo had been developed. Most likely, the festival was gradually derived from all of the suggestions and the story of Qu Yuan is certainly the driving power to make it a great festival today. Like other Chinese festivals, there is also a legend behind the festival. Qu Yuan served in the court of Emperor Huai during the Warring States (475 - 221 BC). He was a wise and erudite man. His ability and fight against corruption antagonized other court officials. They exerted their evil influence on the Emperor, so the Emperor gradually dismissed Qu Yuan and eventually exiled him. During his exile, Qu Yuan did not give up. He traveled extensively, taught and wrote about his ideas. His works, the Lament (Li Sao), the Nine Chapters (Jiu Zhang), and Wen tian, are masterpieces and invaluable for studying ancient Chinese culture. He saw the gradual decline of his mother country, the Chu State. And when he heard that the Chu State was defeated by the strong Qin State, he was so despaired that he ended his life by flinging himself into the Miluo River. Legend says after people heard he drowned, they were greatly dismayed. Fishermen raced to the spot in their boats to search for his body. Unable to find his body, people threw zongzi, eggs and other food into the river to feed fish, so hoped to salvage his body. Since then, people started to commemorate Qu Yuan through dragon boat races, eating zongzi and other activities, on the anniversary of his death, the 5th of the fifth month. Zongzi is the most popular food for the festival. Zongzi is a special kind of dumpling. It is usually made of glutinous rice wrapped in bamboo leaves. Fresh bamboo leaves are the best for the wrapping since the taste and smell of the fresh bamboo leaves is part of zongzi. Unfortunately fresh bamboo leaves are hard to find. Today you may see zongzi in different shapes and with a variety of fillings. The most popular shapes are triangular and pyramidal. The fillings include dates, meat, yolk of egg, etc. The most popular fillings are dates. The festival is closely associated with zongzi and dragon boat races. More importantly this is also a national patriot festival through commemorating the great patriot poet, Qu Yuan. People are reminded that the importance of loyalty and commitment to the community in the festival. Dragon boat races are now held in worldwide. If you are interested in the racing, check out Chinese Dragon Boat Race page.

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Chinese Food: What's Hot Now: Much Ado About Mu Shu

Chinese Food: What's Hot Now These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com

Much Ado About Mu Shu Jan 28th 2012, 11:04 "Who has not heard of Mu Shu Pork, that tradition from Beijing?" (author Eileen Yin-Fei Lo, "The Chinese Kitchen") Mu Shu Pork - for years it was the most popular Chinese restaurant dish in the west. Thin strips of pork are either deep-fried or stir-fried, and then combined with a colorful array of exotic Chinese vegetables. A flavorful sauce and bits of scrambled egg make the dish complete. Mu Shu Origins It's unclear exactly how this popular dish from northern China came to be named. Most sources state that "mu shu" refers to flower blossoms, possibly cassia or from the olive tree. However, in The Chinese Kitchen, Eileen Yin-Fei Lo points out that the Cantonese call this dish "muk see yuk" or "wood shaved pork." Whatever the case, there's no doubt that the "woodsy" appearance of mu shu pork, with its combination of lily buds, cloud ears, and scrambled egg (meant to represent the yellow flower blossoms) is very appealing. Traditionally, Mu Shu Pork is served in Peking pancakes brushed with hoisin sauce. Continuing with the forest theme, the pancakes are meant to represent the ground or earth. At a restaurant you may find them served with "green onion brushes" - slices of green onion that have slits cut on either side - that are used to spread on the hoisin sauce. The mu shu filled pancake is rolled up like a cigar, and then dipped in plum or hoisin sauce. Mmm.... Making Mu Shu Pork at Home It's probably not surprising that many people think of mu shu pork solely as a restaurant dish - after all, how many of us have the time to be whipping up pancakes and soaking fungus on a typical weeknight? But there are ways to make the process easier and less time consuming. For one thing, both the pancakes and the mu shu pork can be prepared ahead of time and frozen. Then again, why serve Mu Shu Pork with pancakes at all? It goes great over steamed rice. If you're not familiar with Chinese pancakes, crepes are another possibility. A popular Mexican variation is "Mu Shu wraps," where the pork and vegetable filling is served in a warmed flour tortilla. As for the meat, you don't need to stick to pork: recipes abound for Mu Shu chicken, ground beef, and turkey. You can even make a vegetarian version, substituting tofu or bean sprouts for the meat.  Of course, there is still the trek down to the Asian supermarket to purchase lily buds and cloud ears - two items that generally aren't available in most grocery stores. In a pinch you can substitute fresh mushrooms and a can of bamboo shoots, although the taste won't be the same. (If you do buy them, you might want to try your hand at a few other recipes that aren't too difficult to make, such as Hot and Sour Soup). Finally, there's always the option of heading to your favorite Chinese restaurant and letting someone else do the cooking! Mu Shu Recipes Mu Shu Pork - my own recipe Mandarin Pancakes - to go with Mu Shu Pork Video: Mu Shu Pork - an easier version with bok choy, bean sprouts and bamboo shoots. Mu Shu Chicken Wraps - a fun variation with stir-fried chicken and coleslaw in tortilla wraps Grilled Mu Shu Chicken - a recipe for the barbecue, from About's Guide to Barbecues and Grilling. Hot and Sour Soup  - also made with cloud ears and lily buds Dessert Recommendation - Carrol Pellegrinelli, About's Guide to Desserts/Baking and a Mu Shu Pork fan, says Almond Cookies are the perfect dessert to go with it. Â

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Chinese Food: What's Hot Now: Chinese Mushrooms

Chinese Food: What's Hot Now These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com

Chinese Mushrooms Jan 28th 2012, 11:04 Whether you known them as dried Chinese mushrooms, black mushrooms or Shiitake mushrooms, Chinese mushrooms add an earthy flavor to numerous Chinese dishes. From steamed chicken to Mu Shu Pork, here are several recipes using Chinese mushrooms. 1. Mu Shu Pork August Moon Restaurant located in Dallas and Plano, Texas. The famous northern Chinese dish, with a selection of Chinese vegetables such as Chinese mushrooms, cloud ears, and lily buds representing a forest scene. 2. Shrimp With Chinese Greens Rhonda Parkinson An easy stir-fry - if using Chinese mushrooms, feel free to replace the chicken broth in the recipe with the same amount of (strained) liquid from soaking the mushrooms. 3. Shu Mai Dumplings Steamed dumplings filled with Chinese mushrooms, fresh ginger, green onions, and Chinese seasonings. 4. Soy Sauce Chicken With Dried Shiitake Mushrooms In many areas of the world Chinese black mushrooms are more commonly known as Shiitake mushrooms. In this recipe marinated chicken thighs are browned, and then simmered with onion in reserved marinade. 5. Steamed Cantonese Chicken Chinese mushrooms add their own special flavor to this easy recipe. 6. Stir-fry Beef With Oyster Sauce Thin slices of beef steak are marinated, and then finished off with Chinese mushrooms and snow peas in a special sauce in this recipe from Deh-Ta Hsiung. 7. Stir-fry Mushrooms in Oyster Sauce Strained liquid from soaking the Chinese mushrooms forms the base of the oyster-flavored sauce, which also includes dark soy sauce and Chinese rice wine or dry sherry. 8. Stir-fry Fish Cubes Chinese mushrooms add an earthy flavor to this recipe, reader-rated at 5 out of 5 stars. 9. Buddha's Delight A simplified version of the popular vegetarian dish, traditionally served on the first day of Chinese New Year. 10. Braised Tofu This recipe comes from Chef Theresa Lin.

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