Posts Tagged ‘Chinese’

Hot and Spicy Shrimp

Friday, April 1st, 2011
Hot and Spicy Shrimp

Hot and Spicy Shrimp

Hot and Spicy Shrimp

Adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

This is a quick and flavorful Chinese dish, Hot and Spicy Shrimp.  Simple, everyday ingredients are used to create a marinade and a sauce to flavor the shrimp.  A quick fry in a pan and the shrimp are ready!
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Beans with Toasted Sesame Seeds

Wednesday, March 16th, 2011
Green Beans with Toasted Sesame Seeds

Green Beans with Toasted Sesame Seeds

Beans with Toasted Sesame Seeds

Adapted from The Art of Chinese Cooking by Eileen Yin-Fei Lo

This is a great quick and easy stir-fry recipe. The green beans are just cooked, so they are bright green, crisp on the outside, yet chewy.  The scallion oil and the shallots give a delicious sweetness to the dish.  The toasted sesame seeds add a wonderful nutty flavor.  Serve it with stir-fried rice for a complete meal.
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Fried Rice

Sunday, February 27th, 2011
Fried Rice

Fried Rice

Fried Rice

Adapted from – Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Fried rice is a great way to use leftovers and is a relatively quick and easy dish to make.  I’ll make extra rice when making a stir-fry or other dish, so I have some to make fried rice.  Feel free to add in any quick cooking vegetable you have on hand.  Cook the vegetable first and reserve to add into the dish later.  Also, feel free to add in any pre-cooked leftover meat to the dish.  It all comes together quickly, so have all your ingredients ready to go!
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Pork Lettuce Cups

Thursday, February 10th, 2011
Pork Lettuce Cup

Pork Lettuce Cup

Adapted from Williams-Sonoma Kitchen

I saw this recipe in a Williams-Sonoma catalog, and since I was already planning on cooking pork loin, I roasted extra to use for this recipe later in the week.  It was nice to have the pork already cooked.  I just needed to season and reheat the pork.  If you don’t have any precooked pork, starting from scratch is easy too, it just takes a bit of time to roast.  So it’s great for a weekend meal.
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