Chinese Recetas

CHA SIU BAO - STEAMED BBQ PORK BUNS

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.…

GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS

Gow Choi - Chinese chives are stronger in flavor -- more garlicy taste than regular chives -- than regular…

MANGO PUDDING

A newer addition to the dim sum repertoire, the mango pudding is influenced by Western desserts techniques (since the Chinese are not too big on…

MINCED CHICKEN & LAP CHEUNG IN LETTUCE CUPS

There are so many versions of Chicken in Lettuce Cups. This recipe features the classic trinity of chicken,…

BASIC YEAST DOUGH FOR STEAMED BUNS

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns.…

Sweet and Sour Pork

SHANGHAINESE LION’S HEAD

They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai,…

Panda Express Egg Rolls Made Skinny

I must admit, I love the chicken egg rolls at Panda Express. I don’t eat them very often because they are deep…

Kung Pao Chicken

Chicken Lettuce Wraps

This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce,…

XINJIANG LAMB MINI PITA POCKETS

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one…

Sweet and Sour Meatballs

I served this at an informal dinner as mini-cocktail meatballs (1" size) but in a sweet and sour sauce, rather than barbecue, and everyone loved…

Chicken Almond (from The Nut Tree Restaurant)

My favorite entrée at the Nut Tree Restaurant (before it closed in ‘96) near Vacaville CA was Chicken Almond.…

Eggplant Szechuan-style

Year of the Rooster ! A most Happy and Prosperous and Fortunate New Year to all my Chinese friends! Many years ago - too many - I got a recipe…

Chinese Almond Cookies

A basic and delicious version of the popular Chinese cookie - minus the lard! I prefer sliced almonds throughout the dough rather than the single…