Chinese Takeout Cookbook: Discover Delicious Chinese and Asian Favorites with Easy Oriental Recipes [2 ed.] 9798372234949

Citation preview

Chinese Takeout Cookbook Discover Delicious Chinese and Asian Takeout Favorites with Easy Asian Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Click the link below and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents 7 . . . . . . . . Chicken Lo Mein 8 . . . . . . . . Orange Chicken and Broccoli II 9 . . . . . . . . Beef and Broccoli I 12 . . . . . . . Authentic Fried Rice 13 . . . . . . . Chinese Spareribs 14 . . . . . . . Pepper Steak 15 . . . . . . . Authentic Fried Rice III 18 . . . . . . . Sweet and Sour Eggplant 19 . . . . . . . Kung Pao Chicken 20 . . . . . . . Chinese Ma Po Tofu 21 . . . . . . . Chinese Egg Foo Yung 24 . . . . . . . Chinese Fried Chicken Wings 25 . . . . . . . Taiwanese Corn Soup 26 . . . . . . . Easy Egg and Pea Soup 27 . . . . . . . Chinese Hot and Spicy Soup 30 . . . . . . . Chi Tan T'ang: (Classical Egg Drop Soup) 31 . . . . . . . Sweet and Spicy Tofu Soup 32 . . . . . . . Easy Wonton Soup 33 . . . . . . . Alternative Egg Drop Soup 36 . . . . . . . Easy Egg Rolls 37 . . . . . . . Steamed Buns 38 . . . . . . . Crab Rangoon 39 . . . . . . . Classical Pad Thai Noodles I 40 . . . . . . . Classical Pad Thai Noodles II 41 . . . . . . . Super Easy Coconut Soup Thai-Style 44 . . . . . . . Curry Thai Chicken with Pineapple 45 . . . . . . . Simple and Easy Classical Peanut Sauce 46 . . . . . . . The Best Orange Thai Chicken

47 . . . . . . . Spicy Thai Pasta 48 . . . . . . . Fried Chicken from Thailand 49 . . . . . . . Mango Curry Thai Chicken Rice 52 . . . . . . . Classical Peanut Sauce 53 . . . . . . . My Pad Thai III 54 . . . . . . . Honey and Chili Chicken Legs 55 . . . . . . . Chicken & Veggies Spring Rolls 56 . . . . . . . Shrimp & Veggies Spring Rolls 57 . . . . . . . Chicken, Crab Veggie Spring Rolls 60 . . . . . . . Spicy Beef Spring Rolls 61 . . . . . . . Sweet Soy Teriyaki Chicken 62 . . . . . . . Teriyaki Chicken Stir Fry Noodles 63 . . . . . . . Okonomiyaki: (Variety Pancake) 66 . . . . . . . Beef Stir-Fry: (牛肉の炒め) 67 . . . . . . . Japanese Miso Soup 68 . . . . . . . Peking Fried Rice 69 . . . . . . . House Fried Rice 70 . . . . . . . Hibachi Fried Rice

Chicken

Prep Time: 40 mins

Lo Mein

Ingredients 4 skinless, boneless chicken breast halves - cut into thin strips 5 tsps white sugar, divided 3 tbsps rice wine vinegar 1/2 C. soy sauce, divided 1 1/4 C. chicken broth 1 C. water 1 tbsp sesame oil 1/2 tsp ground black pepper 2 tbsps cornstarch 1 (12 oz.) package uncooked linguine pasta 2 tbsps vegetable oil, divided 2 tbsps minced fresh ginger root 1 tbsp minced garlic 1/2 lb fresh shiitake mushrooms, stemmed and sliced 6 green onions, sliced diagonally into 1/2 inch pieces

Chicken Lo Mein

Total Time: 2 hr 15 mins Servings per Recipe: 4 Calories 603 kcal Fat 14.9 g Carbohydrates 78.9g Protein 38.3 g Cholesterol 62 mg Sodium 2177 mg

Directions 1. Get a bowl, mix: 1/4 C. soy sauce, chicken, 1.5 tbsps vinegar, and 2.5 tsps sugar. 2. Place a covering of plastic around the bowl and put everything in the fridge for 60 mins. 3. Get a 2nd bowl, mix: black pepper, broth, sesame oil, and water. 4. Now combine both bowls. 5. Get a 3rd bowl and mix a small amount of the contents from the 2nd bowl with your cornstarch until everything is smooth. 6. Then combine everything together into 1 bowl. 7. Boil your pasta in water and salt for 9 mins, then remove all the liquids. 8. At the same time begin to stir fry your chicken in 1 tbsp of veggie oil for 6 mins and then place it to the side. 9. Add in the rest of the oil and fry the following for 2 mins: green onions, ginger mushrooms, and garlic. 10. Combine in the cornstarch mix and the chicken and cook everything for 3 mins until it all becomes thick. 11. Now add the pasta and toss the contents. 12. Enjoy.  7

ORANGE CHICKEN

and Broccoli II

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 380 kcal Fat 14 g Carbohydrates 33.1g Protein 31.7 g Cholesterol 68 mg Sodium 938 mg

Ingredients 1/2 C. orange juice 3 tbsps soy sauce 3 cloves garlic, diced 1 tbsp grated orange zest 1 tsp ground ginger 1/2 tsp red pepper flakes (optional) 3 tbsps vegetable oil 4 skinless, boneless chicken breast

halves, thinly sliced 1/2 C. chicken broth 2 tbsps cornstarch 1 (16 oz.) package frozen stir-fry vegetables 1 C. sugar snap peas 1 C. broccoli florets 1 C. sliced carrot

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: pepper flakes, orange juice, ginger, soy sauce, orange zest, and garlic. Get your oil hot and then begin to stir fry your chicken and orange mix for 12 mins. Get a 2nd bowl, combine: the cornstarch and broth. Add this mix to the chicken, gradually, to make the sauce thicker. Once the mix has reached a consistency that you prefer add: carrots, veggies, broccoli, and snap peas. 6. Continue frying and stirring the contents for 9 more mins. 7. Enjoy. 

8

Orange Chicken and Broccoli II

Beef

Prep Time: 10 mins

and Broccoli I

Ingredients 2 cups brown rice 4 cups water 2 tbsps cornstarch 2 tsps white sugar 6 tbsps soy sauce 1/4 cup broth 1 tbsp minced fresh ginger 1 pound boneless beef round steak, cut into thin strips 1 tbsp vegetable oil 3 cups broccoli florets 2 carrots, thinly sliced 1 (6 ounce) package frozen pea pods, thawed 2 tbsps chopped onion 1 (8 ounce) can sliced water chestnuts, undrained 1 cup Chinese cabbage 2 large heads bok choy, chopped 1 tbsp vegetable oil

Beef and Broccoli I

Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 665 kcal Carbohydrates 104.6 g Cholesterol 39 mg Fat 13.8 g Fiber 11.7 g Protein 30.5 g Sodium 1594 mg

Directions 1. Get your rice boiling in water, set the heat to low, cover the pan, and let the rice cook for 40 mins until done. 2. Get a bowl, combine the following ingredients: soy sauce, cornstarch, broth, and sugar. 3. Mix everything evenly then add the ginger and beef to the marinade. 4. Get a wok and heat 1 tsp oil. 5. Begin to stir fry for 1 min: onions, broccoli, pea pods, and carrots. 6. Mix in: bok choy, Chinese cabbage, and the water chestnuts. 7. Place a lid on the pan and let everything fry for 4 mins. 8. Now remove everything from the pan and add in 1 tsp oil. 9. Begin to fry the beef for 4 mins. Then add the veggies back into the mix and continue frying everything for 3 more mins. 10. Enjoy with cooked brown rice. 

9

AUTHENTIC

Fried Rice

Prep Time: 25 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 415 kcal Carbohydrates 12.6 g Cholesterol 64.8g Fat 12.9 g Fiber 46 mg Protein 562 mg Sodium 415 kcal

Ingredients 2 C. uncooked white rice 4 C. water 4 dried shiitake mushrooms, cleaned 1 C. hot water 1/2 lb ground chicken 1 tbsp soy sauce 1 tsp sesame oil 1 pinch white pepper

2 tbsps vegetable oil 3 cloves garlic, sliced 2 links beef sausage, thinly sliced 1 tbsp dark soy sauce 4 green onions, diced 2 eggs, lightly beaten

Directions 1. Get your rice boiling in 4 C. of water. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 22 mins. 3. Now begin to soak your mushrooms in hot water for 12 mins. Then dice the mushrooms and keep the liquid. 4. Get a bowl, combine: chicken, white pepper, sesame oil, and soy sauce 5. Begin to stir fry your garlic in veggie oil for 4 mins then add: sausage, mushrooms, and chicken. 6. Stir the mix until the chicken is fully done then add in: the rice, mushroom liquid, green onions, and soy sauce. 7. Continue stir frying until everything is coated with sauce. 8. Then add the eggs on top of everything and keep stir frying until the eggs are firm. 9. Enjoy. 

12

Authentic Fried Rice

Chinese

Spareribs

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 2 Calories 504 kcal Fat 31 g Carbohydrates 23g Protein 30.4 g Cholesterol 121 mg Sodium 1015 mg

Ingredients 3 tbsps hoisin sauce 1 tbsp ketchup 1 tbsp honey 1 tbsp soy sauce 1 tbsp broth 1 tsp rice vinegar 1 tsp lemon juice

1 tsp grated fresh ginger 1/2 tsp grated fresh garlic 1/4 tsp Chinese five-spice powder 1 lb beef spareribs

Directions 1. Get a bowl, combine: five spice, hoisin, garlic, ketchup, ginger, honey, lemon juice, soy sauce, rice vinegar, and broth. 2. Add in the ribs and evenly coat them with the mix. 3. Place a covering of plastic around the dish and put everything in the fridge for 3 hrs. 4. Now set your oven to 325 degrees before doing anything else. 5. Get a broiler tray and pour in some water. 6. Add enough water to coat the bottom. 7. Put a grate on top of the tray and layer your meat on the grate. 8. Cook the ribs in the oven for 45 mins then coat them with the marinade at least 4 times. 9. Now boil the rest of the marinade on the stove for 10 mins then top the meat with the glaze when it is finished. 10. Enjoy. 

Chinese Spareribs

13

PEPPER

Steak

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 312 kcal Fat 15.4 g Carbohydrates 17g Protein 26.1 g Cholesterol 69 mg Sodium 972 mg

Ingredients 1 lb beef top sirloin steak 1/4 C. soy sauce 2 tbsps white sugar 2 tbsps cornstarch 1/2 tsp ground ginger 3 tbsps vegetable oil, divided 1 red onion, cut into 1-inch squares 1 green bell pepper, cut into 1-inch

squares 2 tomatoes, cut into wedges

Directions 1. Cut your steak into strips. 2. Get a bowl, combine: ginger, soy sauce, cornstarch, and sugar. 3. Combine the mix until the sugar dissolves. Then add in your steak and coat the pieces. 4. Now get 1 tbsp of veggie oil hot in a wok and add in one third of the steak to the pot. 5. Stir fry everything for 5 mins then place the steak into a bowl. 6. Continue frying your steak in thirds and placing the meat in the same bowl 7. Once the steak is cooked add everything back into the pot and also add in your onions. 8. Stir fry the mix for 4 mins then add the green pepper. 9. Continue cooking everything for 3 more mins then add in the tomatoes and get them hot. 10. Enjoy. 

14

Pepper Steak

Authentic

Fried Rice III

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 7 Calories 425 kcal Fat 9.5 g Carbohydrates 47.5g Protein 34.7 g Cholesterol 134 mg Sodium 1060 mg

Ingredients 1/2 tbsp sesame oil 1 onion 1 1/2 lbs cooked, cubed chicken meat 2 tbsps soy sauce 2 large carrots, diced 2 stalks celery, diced 1 large red bell pepper, diced

3/4 C. fresh pea pods, halved 1/2 large green bell pepper, diced 6 C. cooked white rice 2 eggs 1/3 C. soy sauce

Directions 1. Stir fry your onions until tender then add in 2 tbsps of soy sauce and continue cooking the mix for 7 mins. 2. Add in your bell peppers, carrots, pea pods, and celery. 3. Continue frying the mix for 7 more mins. 4. Now add the eggs and 1/3 C. of soy sauce to the mix and cook everything until the eggs are scrambled and everything is heated. 5. Enjoy. 

Authentic Fried Rice III

15

SWEET AND SOUR

Eggplant

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 153 kcal Fat 7.8 g Carbohydrates 21.1g Protein 3.4 g Cholesterol 0 mg Sodium 1507 mg

Ingredients 2 long Chinese eggplants, cubed 1 1/2 tbsps soy sauce 1 tbsp red wine vinegar 1 tbsp white sugar 1 green chile pepper, diced 1 tsp cornstarch 1/2 tsp chili oil, or to taste 2 tsps salt

2 tbsps vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

18

Get a bowl, combine: salt and eggplant pieces. Submerge everything in water and let the veggies sit for 40 mins. Now remove all the liquids and run the eggplant under some fresh water. Get a 2nd bowl, combine: chili oil, soy sauce, cornstarch, wine vinegar, chili peppers, and sugar. Now being to stir fry your eggplant in veggie oil for 7 mins then add in the chili oil mix. Let the contents cook until the sauce becomes thick. Stir everything a few times then serve. Enjoy. 

Sweet and Sour Eggplant

Kung Pao Chicken

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 437 kcal Fat 23.3 g Carbohydrates 25.3g Protein 34.4 g Cholesterol 66 mg Sodium 596 mg

Ingredients 1 lb skinless, boneless chicken breast halves - cut into chunks 2 tbsps broth 2 tbsps soy sauce 2 tbsps sesame oil, divided 2 tbsps cornstarch, dissolved in 2 tbsps water

1 oz. hot chile paste 1 tsp distilled white vinegar 2 tsps brown sugar 4 green onions, diced 1 tbsp diced garlic 1 (8 oz.) can water chestnuts 4 oz. diced peanuts

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a bowl, combine: 1 tbsp cornstarch mix, 1 tbsp broth, 1 tbsp oil, and 1 tbsp soy sauce. Add in your chicken to this mix and evenly coat the pieces. Place a covering of plastic around the bowl and put everything in the fridge for 40 mins. Get a 2nd bowl, mix: sugar, 1 tbsp broth, vinegar, 1 tbsp soy sauce, chili paste, 1 tbsp oil, 1 and a tbsp cornstarch mix. S Stir the mix until it is smooth then add in: peanuts, green onion, water chestnuts, and garlic. Stir the mix again then add everything to a frying pan and heat it gradually until fragrant. At the same time begin to stir fry your chicken in a separate pan until it is fully done. Once the peanut mix is fragrant and the chicken is fully done combine the chicken with the sauce and let everything thicken. Enjoy. 

Kung Pao Chicken

19

CHINESE

Ma Po Tofu

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 212 kcal Fat 11.3 g Carbohydrates 13.5g Protein 15.6 g Cholesterol 20 mg Sodium 578 mg

Ingredients 4 oz. ground turkey 2 tbsps broth 1 tsp cornstarch 1/2 tbsp fermented black beans, rinsed and mashed 1/2 tbsp chili paste with garlic 1 tsp cayenne pepper 2 tbsps soy sauce

3 cloves garlic, crushed 1/2 tsp minced fresh ginger 1 (14 oz.) package tofu, drained and cut into cubes 1 C. frozen green peas 1/2 C. chicken broth 1 tbsp cornstarch, mixed with equal parts water

Directions 1. Get a bowl, combine: 1 tsp cornstarch, broth, and turkey. 2. Get a 2nd bowl, combine: ginger, black beans, garlic, chili paste, soy sauce, and cayenne. 3. Add some oil to a frying pan and being to fry your turkey until browned all over then add in: peas, black bean mix, and tofu. 4. Heat the mix for 2 mins then add the broth and get everything boiling. 5. Once the mix is boiling add in the cornstarch and water mix and continue cooking everything until the mix becomes thick. 6. Enjoy. 

20

Chinese Ma Po Tofu

Chinese

Egg Foo Yung

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 328 kcal Fat 23.8 g Carbohydrates 13g Protein 18.1 g Cholesterol 372 mg Sodium 11502 mg

Ingredients 1 large green onion 4 eggs, beaten 3/4 C. bean sprouts 3 tbsps soy sauce, divided 2 tbsps peanut oil, divided 2 C. sliced fresh mushrooms 4 tsps cornstarch

1 C. chicken or beef broth

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Dice your green onions and place 1 tbsp to the side. Now combine the rest of the onions with 1 tbsp soy sauce, bean sprouts, and eggs. Get 1 tbsp of peanut oil hot and add 1/4 a C. of egg mix to the oil. Cook the mix for 3 mins then flip everything and continue cooking the mic for 1 more mins. Place the egg on a plate. And continue cooking the remaining ingredients. Add in 1 more tbsp of peanut oil and stir fry your mushrooms in it with 2 more tbsps of soy sauce for 4 mins. Mix the broth with the cornstarch and add the mix to the mushrooms and let the contents cook until the mix becomes thick. Coat your eggs with the sauce and serve. Enjoy. 

Chinese Egg Foo Yung

21

CHINESE

Fried Chicken Wings

Prep Time: 10 mins Total Time: 8 hr 30 mins Servings per Recipe: 11 Calories 362 kcal Fat 27.8 g Carbohydrates 3g Protein < 23.2 g Cholesterol 95 mg Sodium 2485 mg

Ingredients 3 lbs chicken wings 3 tbsps salt 2 tbsps white sugar 6 tbsps water 6 tbsps soy sauce 1 tbsp gin 1/4 tsp ground ginger 1 quart vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

24

Get a bowl, combine: ginger, salt, gin, sugar, soy sauce, and water. Combine in the chicken and stir the meat to evenly get it coated with sauce. Place a covering of plastic around the bowl and put everything in the fridge overnight. Now deep fry your chicken for 8 mins, in hot oil, each side. Then let the wings cool and drain. Enjoy. 

Chinese Fried Chicken Wings

Taiwanese

Corn Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 121 kcal Fat 1.9 g Carbohydrates 24.1g Protein 5g Cholesterol 48 mg Sodium 409 mg

Ingredients 1 (15 oz.) can cream style corn 1 (14.5 oz.) can low-sodium chicken broth 1 egg, beaten 1 tbsp cornstarch 2 tbsps water

Directions 1. 2. 3. 4. 5. 6.

Get the following boiling in a large pot: broth and cream corn. Get a bowl, combine: water and cornstarch. Mix the contents until smooth then add the mix with the boiling broth. Let the broth continue to cook for 4 mins then add the whisked eggs slowly. Stir the soup while adding in your eggs. Enjoy. 

Taiwanese Corn Soup

25

EASY

Egg and Pea Soup

Prep Time: 2 mins Total Time: 15 mins Servings per Recipe: 6 Calories 35 kcal Fat 1.9 g Carbohydrates 2.5g Protein < 2.4 g Cholesterol 31 mg Sodium 639 mg

Ingredients 4 C. seasoned chicken broth 1/2 C. frozen green peas 1 egg, beaten

Directions 1. Get your peas and broth boiling. Then once the mix is boiling add in your whisked eggs gradually to form ribbons. 2. Then add in your green onions and serve. 3. Enjoy. 

26

Easy Egg and Pea Soup

Chinese

Hot and Spicy Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 116 kcal Fat 6.3 g Carbohydrates 8.7g Protein 7.4 g Cholesterol 41 mg Sodium 465 mg

Ingredients 5 dried wood ear mushrooms 4 dried shiitake mushrooms 8 dried tiger lily buds 4 C. chicken stock 1/3 C. diced bamboo shoots 1/3 C. lean ground turkey 1 tsp soy sauce 1/2 tsp white sugar 1 tsp salt

1/2 tsp ground white pepper 2 tbsps red wine vinegar 2 tbsps cornstarch 3 tbsps water 1/2 (16 oz.) package firm tofu, cubed 1 egg, lightly beaten 1 tsp sesame oil 2 tbsps thinly sliced green onion

Directions 1. In warm water, for 30 mins, submerge your tiger lily and mushrooms, in a bowl. 2. Now remove any stems and cut the mushrooms and tiger lilly. 3. Now get the following boiling in a large pot: turkey, mushrooms, bamboo shoots, tiger lily, and stock. 4. Let the mix cook for 12 mins then add: vinegar, soy sauce, white pepper, sugar, and salt. 5. Grab a small bowl, combine: some of the hot soup, 3 tbsps water, and cornstarch. 6. Mix everything until it’s smooth then combine everything together and stir. 7. Get the mix completely boiling then add in the bean curds and cook the soup for 3 more mins. 8. Now shut the heat and slowly add in the eggs. 9. Let the eggs set then add the sesame oil and the scallions. 10. Enjoy. 

Chinese Hot and Spicy Soup

27

CHI TAN T'ANG

(Classical Egg Drop Soup)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 62 kcal Fat 2.8 g Carbohydrates 4.7g Protein 4.5 g Cholesterol 94 mg Sodium 1872 mg

Ingredients 8 cubes chicken bouillon 6 C. hot water 2 tbsps cornstarch 2 tbsps soy sauce 3 tbsps distilled white vinegar 1 green onion, minced 3 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7.

30

Get a large pot and begin to heat some hot water and bouillon. Stir and heat the mix until the bouillon is completely dissolved. Now add in: the green onions, soy sauce, and vinegar. Get the mix boiling then set the heat to low. Slowly add in your whisked eggs while stirring. Once the eggs have set, shut the heat. Enjoy.

Chi Tan T'ang: (Classical Egg Drop Soup)

Sweet and Spicy Tofu Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 211 kcal Fat 12 g Carbohydrates 17.3g Protein 11.3 g Cholesterol 0 mg Sodium 243 mg

Ingredients 1 tbsp vegetable oil 1 red bell pepper, diced 3 green onions, diced 2 C. water 2 C. chicken broth 1 tbsp soy sauce 1 tbsp red wine vinegar 1/4 tsp crushed red pepper flakes

1/8 tsp ground black pepper 1 tbsp cornstarch 3 tbsps water 1 tbsp sesame oil 6 oz. frozen snow peas 1 (8 oz.) package firm tofu, cubed 1 (8 oz.) can sliced water chestnuts, drained

Directions 1. Stir fry your green onions and bell peppers in oil for 7 mins then combine in: soy sauce, broth, and 2 C. of water. 2. Now set the heat to medium and let the mix cook for 7 more mins. 3. Get a bowl, combine: sesame oil, vinegar, 3 tbsps water, pepper flakes, cornstarch, and black pepper. 4. Stir the mix until it is smooth then pour it into the simmering broth. 5. Continue simmering the broth for 7 more mins until it gets thick then add in: water chestnuts, snow peas, and tofu. 6. Let the tofu cook for 12 mins. 7. Enjoy. 

Sweet and Spicy Tofu Soup

31

EASY

Wonton Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 293 kcal Fat 9g Carbohydrates 33.5g Protein 17.7 g Cholesterol 84 mg Sodium 3373 mg

Ingredients 8 C. chicken broth 3 tbsps soy sauce 2 tsps sesame oil 2 tsps rice wine vinegar 2 tsps lemon juice 2 tsps minced garlic 1 1/2 tsps chile-garlic sauce (such as Sriracha(R))

salt to taste 8 C. water 20 wontons

Directions 1. Get the following simmering: salt, broth, chili garlic sauce, sesame oil, garlic, wine vinegar, and lemon juice. 2. Let the mix gently simmer for 12 mins. 3. At the same time being to get some water boiling in another pot. Add the wontons to the boiling water and let the mix cook for 7 mins. Then combine the wontons to the simmering mix. 4. Enjoy. 

32

Easy Wonton Soup

Alternative

Egg Drop Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 36 kcal Fat 1.6 g Carbohydrates 4g Protein 1.7 g Cholesterol 46 mg Sodium 164 mg

Ingredients 1 egg 1/4 tsp salt 2 tbsps tapioca flour 1/4 C. cold water 4 C. chicken broth 1/8 tsp ground ginger 1/8 tsp minced fresh garlic 2 tbsps diced green onion

1/4 tsp Asian (toasted) sesame oil (optional) 1 pinch white pepper (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl and whisk your eggs with salt in it. Get a 2nd bowl, mix: cold water and tapioca flour. Mix everything until its smooth. Now get your garlic, ginger, and broth boiling. Once the mix has boiled for about 2 mins add the tapioca mix and continue boiling everything for about 2 more mins until the mix is no longer cloudy and thick. Remove the mix from the heat and add the eggs in gradually. Combine the eggs in slowly in the form of a circle but do not stir the mix too much. Once the eggs have set add a garnishing of white pepper, sesame oil, and onions. Enjoy. 

Alternative Egg Drop Soup

33

EASY

Egg Rolls

Prep Time: 1 hr Total Time: 2 hr 20 mins Servings per Recipe: 20 Calories 169 kcal Fat 7.4 g Carbohydrates 16g Protein 9.9 g Cholesterol 46 mg Sodium 315 mg

Ingredients 4 tsps vegetable oil 3 eggs, beaten 1 medium head cabbage, finely shredded 1/2 carrot, julienned 1 (8 oz.) can shredded bamboo shoots 1 C. dried, shredded wood ear mushroom, rehydrated 1 lb shredded grocery rotiserresse chicken 2 green onions, thinly sliced 2 1/2 tsps soy sauce 1 tsp salt 1 tsp sugar 1/2 tsp monosodium glutamate (MSG) 1 (14 oz.) package egg roll wrappers 1 egg white, beaten 4 C. oil for frying, or as needed

36

Directions 1. Get 1 tsp of veggie oil hot then add in the whisked eggs. Avoid stirring the mix and let the eggs fry until they are set. 2. Now turn over the eggs with a spatula and let them cook for half a minute more. 3. Remove the eggs from the pan and julienne them. 4. Add the rest of the veggie oil to a wok then add in the carrots and cabbage. 5. Let the mix fry for 3 mins then combine in: the MSG (optional), bamboo, sugar, mushrooms, salt, chicken, soy sauce, and green onions. 6. Let the mix continue to fry for 7 mins 7. Now combine in the eggs and place the mix into the fridge for 60 mins. 8. Add 3 tbsp of cabbage mix to a wrapper. 9. Then form the wrapper into a burrito shape. 10. Seal the wrapper with egg whites. 11. Continue making egg rolls in this manner. 12. Now deep fry your eggs rolls in hot oil for 7 mins and cook 4 of them at once. 13. Let them drain and cool before serving. 14. Enjoy. Easy Egg Rolls

Steamed Buns

Prep Time: 30 mins Total Time: 4 hr Servings per Recipe: 24 Calories 44 kcal Fat 0.7 g Carbohydrates 8.4g Protein 1.1 g Cholesterol 0 mg Sodium 35 mg

Ingredients 1 tbsp active dry yeast 1 tsp white sugar 1/4 C. all-purpose flour 1/4 C. water 1/2 C. warm water 1 1/2 C. all-purpose flour 1/4 tsp salt 2 tbsps white sugar

1 tbsp vegetable oil 1/2 tsp baking powder

Directions 1. Get a bowl, combine: 1/4 C. warm water, yeast, 1/4 C. flour, and 1 tsp sugar. Let the mix sit for 40 mins. 2. Combine in: veggie oil, half C. warm water, 2 tbsps sugar, salt, and flour. 3. Form the mix into a dough then place the dough in an oiled bowl. 4. Let the dough sit for 3 hours in the bowl. 5. Knead the dough and coat it with baking powder, on a floured surface. 6. Continue kneading the dough for 7 mins. 7. Now break the dough into 2 pieces and put one piece in a bowl with a towel covering. 8. Now divide each dough into 12 pieces and form the pieces into balls. Place the balls on some parchment paper and let them sit for 40 mins. 9. Now get your water boiling. Once the water is boiling, set the heat to a medium level and add in a steamer insert to the pot. 10. Layer your buns onto the seamer insert and work in batches. 11. Keep about 1 inch of space between each bun and steam them for 17 mins with a lid on the pot. 12. Continue steaming in this manner until all the buns are done. 13. Enjoy.  Steamed Buns

37

CRAB

Rangoon

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 10 Calories 312 kcal Fat 19 g Carbohydrates 25.6g Protein 10.4 g Cholesterol 43 mg Sodium 491 mg

Ingredients 1 quart oil for frying 1 tbsp vegetable oil 1 clove garlic, minced 2 tbsps minced onion 1 medium head bok choy, diced 2 tbsps diced snow peas 1 (6 oz.) can crab meat, drained 1 (8 oz.) package cream cheese,

softened 1 tbsp soy sauce 1 (14 oz.) package small won ton wrappers

Directions 1. Get a large pot or Dutch oven and get your oil hot to 375 degrees before doing anything else. 2. Now being to stir fry your onions and garlic for 3 mins then combine in the pea pods and bok choy. 3. Fry the veggies until they are crisp for a few mins. 4. Now get a bowl, mix: stir fry veggies, crab, soy sauce, and cream cheese. 5. Place a tsp of mix into the middle of your wonton wrapper and from the wrapper into a triangle. Use a bit of water and some pinching to seal the edges. 6. Fry your ragoon in the oil until browned. 7. Enjoy. 

38

Crab Rangoon

Classical

Pad Thai Noodles I

Ingredients 2/3 cup dried rice vermicelli 1/4 cup peanut oil 2/3 cup thinly sliced firm tofu 1 large egg, beaten 4 cloves garlic, finely chopped 1/4 cup vegetable broth 2 tbsps fresh lime juice 2 tbsps soy sauce 1 tbsp white sugar 1 tsp salt 1/2 tsp dried red chili flakes 3 tbsps chopped peanuts 1 pound bean sprouts, divided 3 green onions, whites cut thinly across and greens sliced into thin lengths divided 3 tbsps chopped peanuts 2 limes, cut into wedges for garnish

Classical Pad Thai Noodles I

Prep Time: 30 mins Total Time: 2 hr Servings per Recipe: 4 Calories 397 kcal Carbohydrates 39.5 g Cholesterol 41 mg Fat 23.3 g Fiber 5g Protein 13.2 g Sodium 1234 mg

Directions 1. Put rice vermicelli noodles in hot water for about 30 minutes before draining the water. 2. Cook tofu in hot oil until golden brown before draining it with paper tower. 3. Reserve 1 tbsp of oil for later use and cook egg in the remaining hot oil until done, and set them aside for later use. 4. Now cook noodles and garlic in the hot reserved oil, while coating them well with this oil along the way. 5. In this pan containing noodles; add tofu, salt, chili flakes, egg and 3 tbsps peanuts, and mix all this very thoroughly. 6. Also add bean sprouts and green onion into it, while reserving some for the garnishing purposes. 7. Cook all this for two minutes before transferring to a serving platter. 8. Garnish this with peanuts and the reserved vegetables before placing some lime wedges around the platter to make this dish more attractive. 9. Serve. 

39

CLASSICAL

Pad Thai Noodles II

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 352 kcal Carbohydrates 46.8 g Cholesterol 46 mg Fat 15 g Fiber 3g Protein 9.2 g Sodium 335 mg

Ingredients 1 (6.75 ounce) package thin rice noodles 2 tbsps vegetable oil 3 ounces fried tofu, sliced into thin strips 1 clove garlic, minced 1 egg 1 tbsp soy sauce 1 pinch white sugar

2 tbsps chopped peanuts 1 cup fresh bean sprouts 1 tbsp chopped fresh cilantro 1 lime, cut into wedges

Directions 1. In a heatproof bowl containing noodles, pour boiling water and let it stand as it is for about five minutes before draining the water and setting it aside for later use. 2. Fry garlic in hot oil until brown before adding noodles frying it for about one minute. 3. Now add egg into it and break it up when it starts to get solid, and mix it well into the noodles. 4. Now add soy sauce, tofu, cilantro, bean sprouts, sugar and peanuts into it and mix it well. 5. Remove from heat and add lime wedges just before you serve. 

40

Classical Pad Thai Noodles II

Super Easy

Coconut Soup ThaiStyle

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 314 kcal Carbohydrates 17.2 g Cholesterol 86 mg Fat 21.6 g Fiber 2.1 g Protein 15.3 g Sodium 523 mg

Ingredients 1 pound medium shrimp - peeled and deveined 2 (13.5 ounce) cans canned coconut milk 2 cups water 1 (1 inch) piece galangal, thinly sliced 4 stalks lemon grass, bruised and chopped 10 kaffir lime leaves, torn in half 1 pound shiitake mushrooms, sliced

1/4 cup lime juice 3 tbsps fish sauce 1/4 cup brown sugar 1 tsp curry powder 1 tbsp green onion, thinly sliced 1 tsp dried red pepper flakes

Directions 1. Cook shrimp in boiling water until tender. 2. Put coconut milk, water, lime leaves, galangal and lemon grass in a large sized pan and heat it up for about 10 minutes before transferring the coconut milk into a new pan, while discarding all the spices. 3. Heat up shiitake mushrooms in the coconut milk for five minutes before adding lime juice, curry powder, brown sugar and fish sauce into it. 4. When you want to serve it, heat up the shrimp in this soup for some time before pouring this into serving bowls. 

Super Easy Coconut Soup Thai-Style

41

CURRY THAI

inspired Chicken with Pineapple

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 623 kcal Carbohydrates 77.5 g Cholesterol 20 mg Fat 34.5 g Fiber 3.5 g Protein 20.3 g Sodium 781 mg

Ingredients 2 cups uncooked jasmine rice 1 quart water 1/4 cup red curry paste 2 (13.5 ounce) cans coconut milk 2 skinless, boneless chicken breast halves - cut into thin strips 3 tbsps fish sauce

1/4 cup white sugar 1 1/2 cups sliced bamboo shoots, drained 1/2 red bell pepper, julienned 1/2 green bell pepper, julienned 1/2 small onion, chopped 1 cup pineapple chunks, drained

Directions 1. Bring the mixture of rice and water to boil before turning the heat down to low and cooking for 25 minutes. 2. Add coconut milk, bamboo shoots, chicken, sugar and fish sauce to the mixture of curry paste and 1 can coconut milk in a pan before bringing all this to boil and cooking for 15 minutes. 3. Into this mixture, add red bell pepper, onion and green bell pepper, and cook all this for ten more minutes or until you see that the peppers are tender. 4. Add pineapple after removing from heat and serve this on top of cooked rice. 

44

Curry Thai inspired Chicken with Pineapple

Simple and Easy

Classical Peanut Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 130 kcal Carbohydrates 9.8 g Cholesterol 3 mg Fat 9.5 g Fiber 0.6 g Protein 2.7 g Sodium 529 mg

Ingredients 1/4 cup creamy peanut butter 3 cloves garlic, minced 1/4 cup brown sugar 1/4 cup mayonnaise 1/4 cup soy sauce 2 tbsps fresh lemon juice

Directions 1. Whisk all the ingredients that are mentioned above in a medium sized bowl and refrigerate it for at least two hours before you serve it to anyone. 

Simple and Easy Classical Peanut Sauce

45

THE BEST ORANGE

Thai Chicken

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 427 kcal Carbohydrates 37.1 g Cholesterol 32 mg Fat 24.3 g Fiber 3.5 g Protein 18.4 g Sodium 1360 mg

Ingredients 2 tbsps olive oil 3 carrots, cut into matchsticks 1/2 tsp minced fresh ginger root 1 clove garlic, minced 2 tbsps olive oil 2 skinless, boneless chicken breast halves, cut into small pieces 1/2 cup water

1/2 cup peanuts 1/3 cup orange juice 1/3 cup soy sauce 1/3 cup brown sugar 2 tbsps ketchup 1 tsp crushed red pepper flakes 2 tbsps cornstarch

Directions 1. Cook carrots, garlic and ginger in hot olive oil for about 5 minutes before transferring it to a bowl. 2. Cook chicken in hot olive oil for about 10 minutes before adding carrot mixture, water, brown sugar , orange juice, soy sauce, peanuts, ketchup, and red pepper flakes into this, and cooking for another 5 minutes. 3. Take out ¼ cup of sauce from the pan and add cornstarch into it. 4. Add this cornstarch mixture back to the chicken and cook until you see that the required thickness has been reached. 

46

The Best Orange Thai Chicken

Spicy

Thai Pasta

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 564 kcal Carbohydrates 52.4 g Cholesterol 230 mg Fat 19.3 g Fiber 4.3 g Protein 46.3 g Sodium 375 mg

Ingredients 1 (12 ounce) package rice vermicelli 1 large tomato, diced 4 green onions, diced 2 pounds cooked shrimp, peeled and deveined 1 1/2 cups prepared Thai peanut sauce

Directions 1. Add rice vermicelli into boiling water and cook for about five minutes or until done. 2. Combine this rice with tomato, peanut sauce, green onions and shrimp very thoroughly in a medium sized bowl before refrigerating for at least eight hours. 

Spicy Thai Pasta

47

FRIED CHICKEN

from Thailand

Prep Time: 15 mins Total Time: 4 hr 50 mins Servings per Recipe: 4 Calories 1032 kcal Fat 47.5 g Carbohydrates 102.1g Protein 76.1 g Cholesterol 1292 mg Sodium 1428 mg

Ingredients 1/2 C. honey mustard 1/2 C. sweet chili sauce 2 eggs, beaten sea salt to taste 12 chicken drumsticks 4 C. panko bread crumbs 4 C. vegetable oil for frying

Directions 1. Get a bowl, combine: sea salt, honey mustard, eggs, and chili sauce. Stir the mix until it is smooth and even then pour the mix into a plastic bag. Add your chicken to the bag and squeeze out all the air. Seal the bag then place everything in the fridge for 5 hrs. 2. Now set your oven to 350 degrees before doing anything else. 3. Get a dish layer your bread crumbs in it. Coat your pieces of chicken with the flour then begin to fry the chicken in hot veggie oil for 9 mins. Now place the meat on a cookie sheet and cook everything in the oven for 40 mins. 4. Enjoy. 

48

Fried Chicken from Thailand

Mango Curry

Thai Chicken and Rice

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 669 kcal Fat 26.3 g Carbohydrates 90.5g Protein 22.6 g Cholesterol 32 mg Sodium 1785 mg

Ingredients 3 C. water 1 1/2 C. jasmine rice 1 tsp salt 3 skinless, boneless chicken breast halves 1/2 C. soy sauce 1 tbsp water, or as desired 1 (14 oz.) can coconut milk 1 C. white sugar

2 tbsps curry powder 1 mango - peeled, seeded, and diced 2 C. clover sprouts, or to taste 1 C. finely chopped cashews 1 bunch fresh cilantro, finely chopped 4 green onions, chopped

Directions 1. Get your rice boiling in water with some salt. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 17 mins. 3. Now shut the heat and let everything stand for 7 mins. 4. Over heat, in a separate pot, combine your soy sauce, chicken, and 1 tbsp of water. 5. Place a lid on the pot and let the chicken cook for 22 mins. 6. Flip the chicken a few times so it cooks evenly then dice the meat into cubes. 7. Now get the following boiling in a separate pot: curry powder, coconut milk, and sugar. 8. Once the mix is boiling set the heat to low, add in the mango, and let the mix gently simmer for 7 mins. 9. Place you rice in a serving dish, and layer the following over each serving: chicken, sprouts, green onions, cashews, and cilantro. 10. Top everything with your curry sauce. 11. Enjoy. 

Mango Curry Thai Chicken and Rice

49

CLASSICAL

Peanut Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 16 Calories 160 kcal Fat 13.7 g Carbohydrates 5.7g Protein 6.5 g Cholesterol 0 mg Sodium 373 mg

Ingredients 1 1/2 C. creamy peanut butter 1/2 C. coconut milk 3 tbsps water 3 tbsps fresh lime juice 3 tbsps soy sauce 1 tbsp fish sauce 1 tbsp hot sauce 1 tbsp minced fresh ginger root

3 cloves garlic, minced 1/4 C. chopped fresh cilantro

Directions 1. Get a bowl, combine: garlic, peanut butter, ginger, coconut milk, hot sauce, water, fish sauce, lime juice, and soy sauce. 2. Stir the mix until it is smooth then add in the cilantro and stir everything again. 3. Enjoy. 

52

Classical Peanut Sauce

My

Pad Thai III

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 452 kcal Fat 28.6 g Carbohydrates 45.8g Protein 13.7 g Cholesterol 0 mg Sodium 478 mg

Ingredients 2 zucchini, ends trimmed 2 carrots 1 head red cabbage, thinly sliced 1 red bell pepper, thinly sliced 1/2 C. bean sprouts 3/4 C. raw almond butter 2 oranges, juiced 2 tbsps raw honey

1 tbsp minced fresh ginger root 1 tbsp Nama Shoyu (raw soy sauce) 1 tbsp unpasteurized miso 1 clove garlic, minced 1/4 tsp cayenne pepper

Directions 1. 2. 3. 4. 5. 6.

Grab a veggie peeler and cut your zucchini lengthwise. Continue cutting the veggies into long streaks to create ribbons. Create the same type of ribbons with your carrots. Now get a bowl, combine: bean sprouts, carrots, bell peppers, and cabbage. Stir the mix to evenly combine everything. Get a 2nd bowl, combine: cayenne, almond butter, orange juice, garlic, miso, honey, Nama Shoyu, and ginger. 7. Add half of the 2nd bowl to the first bowl and stir the mix to evenly coat the veggies. 8. Add your zucchini to the bowl with the cabbage then top the zucchini with the rest of the sauce. 9. Stir everything to evenly distribute the zucchini throughout. 10. Enjoy. 

My Pad Thai III

53

HONEY AND CHILI

Chicken Legs

Prep Time: 10 mins Total Time: 1 h 30 mins Servings per Recipe: 12 Calories 142 kcal Fat 4.1 g Carbohydrates 5.9g Protein 19.6 g Cholesterol 62 mg Sodium 353 mg

Ingredients 2 tbsps honey 5 tbsps sweet chili sauce 3 tbsps soy sauce 12 chicken drumsticks, skin removed

Directions 1. Get a bowl, combine: soy sauce, honey, and sweet chili sauce. Reserve some of the mix for later. 2. Add your pieces of chicken to the mix, place a covering of plastic around the bowl and put everything in the fridge for 65 mins. 3. Now get your grill hot and coat the grate with some oil. 4. Cook the chicken on the grill for 11 mins each side while coating the meat with the reserved marinade. 5. Enjoy. 

54

Honey and Chili Chicken Legs

Chicken

& Veggies Spring Rolls

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 10 Calories 299 kcal Fat 13.9 g Carbohydrates 26.3g Protein 16.2 g Cholesterol 38 mg Sodium 587 mg

Ingredients 1 quart oil for deep frying 2 (10 oz.) cans chunk chicken, drained and flaked 1 small onion, grated 1/2 C. finely shredded cabbage 1 small carrot, grated 1/4 C. barbeque sauce 1 dash hot pepper sauce

1 dash soy sauce 1 dash Worcestershire sauce 1 (14 oz.) package spring roll wrappers

Directions 1. 2. 3. 4.

In a large cast-iron skillet or deep fryer, heat the oil to 375 degrees F. In a large bowl, mix together all the ingredients except wrappers. Divide chicken mixture in the center of each wrapper. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. 5. Carefully, add the rolls in the skillet in batches. 6. Fry the rolls for about 5 minutes or till golden brown and transfer onto paper towel lined plates to drain. 

Chicken & Veggies Spring Rolls

55

SHRIMP

& Veggies Spring Rolls with Dipping Sauce

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 59 kcal Fat 0.3 g Carbohydrates 8.9g Protein 3.4 g Cholesterol 20 mg Sodium 168 mg

Ingredients 6 spring roll wrappers 12 medium shrimp, cooked and shelled 1 C. shredded leaf lettuce 1/3 C. chopped cilantro 1/2 C. peeled, seeded, chopped cucumber 1 medium carrot, julienned Quick Thai Dipping Sauce:

1 tbsp light soy sauce 1 tbsp white-wine vinegar or rice vinegar 3 tbsps mirin 1/4 tsp grated ginger root (optional)

Directions 1. Soak the wrappers, one by one in a bowl of chilled water till limp and transfer onto a smooth surface. 2. In the center of each wrapper, place lettuce, followed by shrimp, cucumber, carrot and cilantro evenly. 3. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. 4. Place the wrappers onto a large plate and with plastic wrap, cover the rolls and refrigerate before serving. 5. Meanwhile for the dipping sauce in a bowl mix together all the ingredients. 6. Serve the rolls with sauce. 

56

Shrimp & Veggies Spring Rolls with Dipping Sauce

Chicken, Crab

& Veggie Spring Rolls

Ingredients 1 quart oil for frying 2 tbsps vegetable oil 1/3 C. shredded cabbage 1/4 C. shredded carrots 1/4 C. shredded cucumber 2 tbsps diced onion 1/4 C. diced green onion 2 tbsps finely chopped shiitake mushrooms 1/3 C. sun-dried tomatoes, chopped salt and pepper to taste 2 oz. boneless chicken breast halves, cooked and diced 1 oz. cooked crabmeat, diced 1 tsp Chinese five-spice powder 1 avocado - peeled, pitted and diced 1 tsp lemon juice 8 spring roll wrappers

Chicken, Crab & Veggie Spring Rolls

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 208 kcal Fat 18.8 g Carbohydrates 7.3g Protein 4g Cholesterol 8 mg Sodium 71 mg

Directions 1. In a large cast-iron skillet or deep fryer, heat the oil on medium-high heat. 2. In another skillet, heat vegetable oil on medium heat and cook the vegetables with salt and black pepper for about 10 minutes. 3. Add crabmeat, chicken and five-spice powder and stir to combine. 4. Drizzle the avocado with lemon juice and mix it with the chicken mixture. 5. Divide the chicken mixture in the center of each wrapper evenly. 6. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. 7. Carefully, add the rolls in the skillet in batches. 8. Fry the rolls for about 3 minutes or till golden brown and transfer onto paper towel lined plates to drain. 

57

SPICY BEEF

Spring Rolls

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 20 Calories 177.9 Cholesterol 16.5mg Sodium 401.6mg Carbohydrates 15.9g Protein 7.7g

Ingredients 2 tbsps olive oil 1 medium onion, chopped 1 lb lean ground beef 1 tbsp fresh ginger, minced 3 garlic cloves, minced 1 tsp chili paste 1/4 C. soy sauce Salt and freshly ground black pepper, to taste 1 head green cabbage, cored and shredded 2 medium carrots, peeled and grated 3 scallions, slice thinly 1 tbsp fresh lime juice 1 (14-oz.) package spring roll wrappers 1/2 C. oil

60

Directions 1. In a large skillet, heat olive oil and sauté onion till tender. 2. Add beef and cook for about 1-2 minutes. 3. Add ginger, garlic, chili paste, soy sauce, salt and black pepper and cook for about 10-15 minutes. 4. Add cabbage and cook for about 5-10 minutes. 5. Stir in the carrots and stir fry till all the liquid is absorbed. 6. Stir in the scallion and lemon juice and stir fry for about 1 minute and Remove everything from the heat to cool. 7. Place the wrappers onto a smooth surface. 8. Divide the beef mixture in the center of each wrapper evenly. 9. Roll the wrappers around the filling and with your wet fingers brush the edges and press to seal completely. 10. In a large cast-iron skillet, heat the oil. 11. Carefully, add the rolls to the skillet in batches. 12. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain. 

Spicy Beef Spring Rolls

Roasted Sweet Soy

Teriyaki Chicken

Prep Time: 20 mins Total Time: 6 hr Servings per Recipe: 6 Calories 604 kcal Fat 34.2 g Carbohydrates 27.9g Protein 44.3 g Cholesterol 170 mg Sodium 1963 mg

Ingredients 1 (3 lb) whole chicken, cut in half 3/4 C. granulated sugar 3/4 C. soy sauce 1 tbsp grated fresh ginger 2 cloves garlic, minced

Directions 1. Clean the chicken pieces and dry them. Place them in casserole dish with there cut side facing the bottom. 2. Get a mixing bowl: Whisk in it the remaining ingredients. Drizzle the mix all over the chicken and place a pieces of plastic. Place it in the fridge for 4 h. 3. Drain the chicken pieces from the marinade and place them on a roasting dish. 4. Before you do anything set the oven to 350 F. 5. Cook the chicken in the oven for 1 h 3 min while basting it with the marinade every 20 min. 6. Enjoy. 

Roasted Sweet Soy Teriyaki Chicken

61

TERIYAKI CHICKEN

Stir Fry with Noodles

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 445 kcal Fat 11.4 g Carbohydrates 60.6g Protein 18 g Cholesterol 33 mg Sodium 1415 mg

Ingredients 1 large skinless, boneless chicken breast, cut in bite-sized pieces 1 pinch garlic powder, or to taste 1 pinch onion powder, or to taste freshly ground black pepper to taste 1 (8 oz) package dried rice noodles 4 C. hot water, or as needed 3 tbsp vegetable oil, divided

4 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 1/2 C. broth, or to taste 1/4 C. soy sauce, or to taste 2 tbsp teriyaki sauce, or to taste 1 (6 oz) can sweet baby corn, drained 3 green onions, chopped

Directions 1. Season the chicken with garlic powder, onion powder, and black pepper. 2. Fill a large bowl with hot water. Place in it the noodles and let the soak for 12 min. Remove it from the water and slice it in half. 3. Place a large pan over medium heat. Heat 1 1/2 tbsp of oil in it. Add the garlic and cook it for 1 min 30 sec. 4. Stir in the bell pepper with onion and cook them for 6 min while stirring all the time. Stir in the remaining oil. 5. Add the chicken and cook them for 8 min while stirring them often. Add the broth, soy sauce, and teriyaki sauce. Cook the stir fry for 4 min. 6. Stir in the baby corn and green onions with rice and noodles. Cook them for 4 min. 7. Serve your stir fry warm. 8. Enjoy.  

62

Teriyaki Chicken Stir Fry with Noodles

Okonomiyaki

(Variety Pancake) (お好み焼き)

Ingredients 12 ounces sliced turkey bacon 1 1/3 cups water 4 eggs 3 cups all-purpose flour 1 tsp salt 1 medium head cabbage, cored and sliced 2 tbsps minced pickled ginger 1/4 cup tonkatsu sauce or barbeque sauce

Okonomiyaki: (Variety Pancake)(お好み焼き)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 659 kcal Carbohydrates 90.7 g Cholesterol 217 mg Fat 19.4 g Fiber 8.3 g Protein 29.3 g Sodium 1531 mg

Directions 1. Get a frying pan. Bacon should be fried with a medium heat. Soak excess oils with paper towel and put to the side. 2. Get a bowl. Combine some water and eggs. Next combine in slowly, your flour, and then add salt. 3. Combine with the flour: the ginger, and cabbage and mix until even. 4. Get a 2nd frying pan or use the one from earlier. Add some nonstick spray to it. Take 1 / 4 cup of batter and put it in the middle of the pan. 5. Cover the batter with 4 bacon strips. Make sure the batter is circular. Fry for 6 mins. Turn over the batter and cook the opposite side until golden. Set aside. 6. Garnish with tonkatsu sauce. Cook all the batter in the same manner. 7. Enjoy.  

63

BEEF

Stir-Fry (牛肉の炒め)

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 290 kcal Carbohydrates 26.4 g Cholesterol 39 mg Fat 7.6 g Fiber 2.6 g Protein 26.4 g Sodium 1271 mg

Ingredients 2 pounds boneless beef sirloin or beef top round steaks (3/4" thick) 3 tbsps cornstarch 1 (10.5 ounce) can Campbell's® Condensed Beef Broth 1/2 cup soy sauce 2 tbsps sugar 2 tbsps vegetable oil 4 cups sliced shiitake mushrooms

1 head Chinese cabbage (bok choy), thinly sliced 2 medium red peppers, cut into 2"-long strips 3 stalks celery, sliced 2 medium green onions, cut into 2" pieces Hot cooked regular long-grain white rice

Directions 1. To start this recipe grab a knife and begin to cut your beef into some thin long strips. 2. Grab a medium sized bowl and combine the following ingredients: sugar, broth, soy, and cornstarch. 3. After combining the ingredients set them aside. 4. Get your wok hot over a high level of heat and add one 1 tbsp of oil to it. 5. Once your oil is hot combine the following ingredients in it: green onions, mushrooms, celery, cabbage, and peppers. 6. Fry these veggies down until you find that they are soft. Set aside. 7. Now grab your cornstarch mixture and put it in the pot. Stir-fry until you find that it has thickened. 8. Once thick, combine the cornstarch with your beef and veggies. 9. Fry until beef is cooked completely. 10. Let contents cool. 11. Enjoy.  66

Beef Stir-Fry: (牛肉の炒め)

Japanese

Prep Time: 10 mins

Miso Soup

Ingredients 3 C. prepared dashi stock 1/4 C. sliced shiitake mushrooms 1 tbsp miso paste 1 tbsp soy sauce 1/8 C. cubed soft tofu 1 green onion, chopped

Japanese Miso Soup

Total Time: 20 mins Servings per Recipe: 2 Calories 100 kcal Fat 3.9 g Carbohydrates 4.8g Protein 11 g Cholesterol 3 mg Sodium 1326 mg

Directions 1. Place a small saucepan over medium heat. Pour the stock into it and cook it until it starts boiling. Lower the heat. 2. Stir in the mushroom and simmer the soup for 4 min. 3. Get a small bowl: Add the miso paste and soy sauce. Mix them well. Pour the mix into the soup with tofu and stir them. Cook the soup for 6 min. 4. Serve your soup hot with some green onions. 5. Enjoy.  

67

PEKING

Fried Rice

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 375 kcal Fat 15.7 g Carbohydrates 35.8g Protein 20.7 g Cholesterol 144 mg Sodium 528 mg

Ingredients 1 C. chopped Chinese roast duck meat, skin and fat separated and set aside 1/2 C. shredded store bought grocery rotissere chicken 6 green onions, thinly sliced 2 tbsp soy sauce 2 eggs, beaten 3 C. cooked long-grain rice

salt and pepper, to taste

Directions 1. In a large skillet, add the duck skin and fat on medium heat and cook for about 10 minutes. 2. Increase the heat to medium-high and stir in the duck meat, chicken, half of the green onions, and the soy sauce. 3. Cook for about 5 minutes, stirring continuously. 4. Add the rice and cook for about 5 minutes, tossing occasionally. 5. Make a wide well in the middle of the rice, exposing the bottom of the pan. 6. Add the beaten eggs in the well and cook till scrambled. 7. Stir the scrambled eggs into the rice mixture and cook for about 5 minutes. 8. Stir in the salt and pepper and serve. 

68

Peking Fried Rice

House

Fried Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 236 kcal Fat 8.4 g Carbohydrates 26.4g Protein 13 g Cholesterol 59 mg Sodium 603 mg

Ingredients 1 1/2 C. uncooked white rice 3 tbsp sesame oil 1 small onion, chopped 1 clove garlic, chopped 1 C. small shrimp - peeled and deveined 1/2 C. diced ham 1 C. chopped cooked chicken breast 2 stalks celery, chopped

2 carrots - peeled and diced 1 green bell pepper, chopped 1/2 C. green peas 1 egg, beaten 1/4 C. soy sauce

Directions 1. Cook the rice according to package's directions. 2. Meanwhile in a large skillet. heat the sesame oil on medium-high heat and sauté the onion till golden. 3. Add the garlic and sauté till lightly browned. 4. Stir in the shrimp, ham and chicken and stir fry till the shrimp is pink. 5. Reduce the heat to medium, 6. Stir in the celery, carrot, green pepper and peas and stir fry till the vegetables become crisp-tender. 7. Stir in the beaten egg and cook till just scrambled. 8. Stir in the cooked rice and soy sauce and serve immediately. 

House Fried Rice

69

HIBACHI

Fried Rice

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 356.5 Fat 7.2g1 Cholesterol 104.4mg Sodium 616.0mg Carbohydrates 60.6g Protein 10.5g

Ingredients 4 C. cooked rice 1 C. frozen peas, thawed 2 tbsp carrots, finely diced 2 eggs, beaten 1/2 C. onion, diced 1 1/2 tbsp butter 2 tbsp soy sauce salt

pepper

Directions 1. 2. 3. 4. 5.

In a pan, add 2 C. of the water and a pinch of the salt and bring to a boil. Stir in the rice and reduce the heat to low. Simmer, covered for about 20 minutes. Transfer the rice into a large bowl and refrigerate to cool. In a small pan, add the eggs on medium heat and cook till scrambled, breaking into small pieces. 6. After cooling, remove the bowl of rice from the refrigerator. 7. In the bowl of rice, add peas, grated carrot, scrambled egg and diced onion and gently, toss to coat. 8. In a large frying pan, melt the butter on medium-high heat and cook the rice mixture with the soy sauce, a pinch of salt and pepper for about 6-8 minutes, stirring occasionally. 

70

Hibachi Fried Rice

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Click the link below and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/