Japanese And Chinese Cookbook: 100 Easy Recipes For Cooking Traditional Asian Dishes At Home

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JAPANESE AND CHINESE COOKBOOK 100 Easy Recipes For Cooking Traditional Asian Dishes At Home

Emma Yang

JAPANESE COOKBOOK 50 Easy Recipes For Cooking Traditional Dishes From Japan At Home

Emma Yang

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© Copyright 2023 by Emma Yang - All rights reserved. Without the prior written permission of the Publisher, no part of this publication may be stored in a retrieval system, replicated, or transferred in any form or medium, digital, scanning, recording, printing, mechanical, or otherwise, except as permitted under 1976 United States Copyright Act, section 107 or 108. Permission concerns should be directed to the publisher's permission department. Legal Notice This book is copyright protected. It is only to be used for personal purposes. Without the author's or publisher's permission, you cannot paraphrase, quote, copy, distribute, sell, or change any part of the information in this book. Disclaimer Notice This book is written and published independently. Please keep in mind that the material in this publication is solely for educational and entertaining purposes. All efforts have provided authentic, up-to-date, trustworthy, and comprehensive information. There are no express or implied assurances. The purpose of this book's material is to assist readers in having a better understanding of the subject matter. The activities, information, and exercises are provided solely for self-help information. This book is not intended to replace expert psychologists, legal, financial, or other guidance. If you require counseling, please get in touch with a qualified professional. By reading this text, the reader accepts that the author will not be held liable for any damages, indirectly or directly, experienced due to the use of the information included herein, particularly, but not limited to, omissions, errors, or inaccuracies. You are accountable for your decisions, actions, and consequences as a reader.

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SUMMARY Introduction

10

Chapter 1: Ramen Miso Ramen Shoyu Ramen Shio Ramen Tonkatsu Ramen Tan Tan Ramen Kaarage Ramen Vegetarian Ramen Vegan Udon Ramen

13

Chapter 2: Sushi California Roll Salmon Avocado Roll Tekka Maki Kappa Maki Uramaki Crab Ebi Tempura Roll Philadelphia Uramaki Dragon Roll Uramaki Homemade Nigiri Sushi Homemade Hosomaki Homemade Sashimi Homemade Makizushi Homemade Gunkan

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Chapter 3: All Time Classic Japanese Recipes Teriyaki Chicken Tonkatsu Gyoza Vegetarian Gyoza Takoyaki Traditional Okonokiyaki

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44

Osaka-Style Okonomiyaki Hiroshima-Style Okonomiyaki Yakisoba Miso Soup Chicken Yakitori Vegetarian Yakitori Tuna Onigiri Umeboshi Onigiri Temaki Salmon Chirachi Katsusando Suriyaki Shogayaki Tamagoyaki Kaarage Shrimps Tempura Natto Chapter 4: Japanese Desserts

82

Daifuku Wagashi Mochi Ice Cream Anmitsu Dorayaki Dango Introduction

98

Chapter 1: Dumplings Szechuan Chicken Dumplings Shrimp and Leek Dumplings Pork and Chive Dumplings Mushroom and Eggplant Dumplings Vegetable and Tofu Dumplings

102

Chapter 2: Noodles Lo Mein Dan-Dan Noodles Sesame Noodles Singapore Noodles Zha Jiang Noodles

112

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Chapter 3: Chinese Meat Recipes Cantonese Roast Duck Beijing Roast Duck Nanjing Brine-Boiled Duck Black Pepper Beef Stir-Fried Beef and Potatoes Hand Torn Beef Pineapple Chicken Chicken Chop Suey Sichuan Roasted Whole Chicken Bang Bang Chicken

124

Chapter 4: Chinese Fish Recipes Shrimp with Lobster Sauce West Lake Vinegar Fish Shrimp Fried Rice Braised Fish in Soy Sauce Kung Pao Shrimp Drunken Prawns Steamed Fish with Ginger and Scallions Ginger Garlic Baked Salmon Sweet and Sour Fish Fish with Black Bean Sauce

140

Chapter 5: Chinese Vegetarian Recipes Vegetable Fried Rice Tofu and Vegetable Hot Pot Eggplant in Garlic Sauce Stir-Fried Mixed Vegetables Buddha's Delight Vegetarian Chinese Dumplings Sesame Tofu Rice Noodles with Peanuts Vegetarian Chinese Ramen Vegetarian Noodle Salad

156

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Chapter 6: All Time Classics Traditional Baozi with Pork Hot and Sour Soup Chow Mein Egg Rolls Ma Po Tofu Wonton Soup Spring Rolls Vegetarian Hakka Noodles Hot Pot Scallions Pancake

173

Conclusions

195

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INTRODUCTION Traditional Japanese cuisine is a centuries-old culinary tradition with deep roots in the culture and history of Japan. The dishes are known for their intricate flavors, delicate presentation, and subtle use of ingredients. This cooking style has been influenced by Chinese and Korean cuisines over many years, as well as local customs from different areas throughout Japan. The earliest records of traditional Japanese cuisine date back to the 8th century CE when rice was first introduced from China to Japan. Since then, this staple grain has become an integral part of the country’s diet. Rice forms the basis for many dishes, including sushi, donburi (rice bowls), onigiri (rice balls), and much more. In addition to rice, fish is a significant component in traditional Japanese cuisine due to its abundance along coastal regions where most people lived during ancient times. Fish such as salmon, sea bream, and mackerel were often served grilled or salted. At the same time, freshwater varieties like carp were boiled or fried into tempura-style dishes. Seafood also plays an essential role in modern Japanese cooking. However, it’s not quite so prominent today compared with earlier eras when fishing was one of the primary food sources for many households across Japan. The use of vegetables in traditional Japanese cooking is another critical feature that sets it apart from other styles worldwide, especially those found in Europe or North America, which usually focus more heavily on meat-based proteins such as beef or pork instead. Commonly used vegetables include daikon radish (a large root vegetable similar to a carrot), lotus root (the crunchy edible tuber), eggplant/aubergine (known locally as Nasu), mushrooms like shiitake or enoki, seaweed such as wakame/kombu/nori, etc., bamboo shoots (takenoko), green onions/scallions (negi) and various kinds of beans including edamame soybeans).

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Japanese cuisine also incorporates a variety of seasonings and condiments to enhance flavors. Soy sauce, miso paste (fermented soybean), sake (rice wine), and mirin (sweet rice wine) are all staples in traditional Japanese cooking. Other common ingredients include dashi broth made from kombu seaweed or bonito flakes, vinegar, sugar, and sesame oil for added depth of flavor. In terms of presentation, dishes tend to be presented with great attention to detail, often featuring colorful garnishes such as pickled ginger or shiso leaves around the edges of the plate/bowl. This is just one example of how traditional Japanese cuisine has evolved over time to become an art form in many ways due to its intricate recipes and delicate plating techniques passed down through generations. Today, traditional Japanese food can still be found throughout Japan, whether served in restaurants or prepared at home by families who continue preserving their culinary heritage with pride. From sushi rolls and tempura vegetables to ramen noodles and udon soups - there’s something for everyone when it comes to exploring this unique style of cooking which continues captivating people worldwide with its delicious taste sensations! Preparing traditional Japanese cuisine at home is a great way to bring the flavors of Japan into your own kitchen. Not only does this allow you to experience authentic dishes in their most natural form, but it also allows you to practice and hone your cooking skills. Many recipes are simple enough for beginners, while more experienced cooks may want to try out more complex dishes such as sushi or tempura vegetables. Whichever route you choose, there’s sure to be something that appeals! With just a few ingredients and some basic preparation techniques, you can easily recreate many classic Japanese meals in your home.

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CHAPTER 1 RAMEN Ramen is an iconic dish in Japanese cuisine, and it has been a staple of the country's food culture for centuries. It originated in China as wheat-based noodles served in a broth, but over time it evolved into its own distinct flavor and style. Ramen can now be found all across Japan, with variations that range from light shoyu to rich miso ramen. The traditional toppings include chashu (roasted pork), menma (seasoned bamboo shoots), nori (seaweed) and narutomaki (fish cake). With its savory flavors and comforting textures, ramen is beloved by many Japanese people who enjoy gathering around the table to share this simple yet satisfying meal.

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Miso Ramen Miso ramen is a popular variation of ramen that originated in Japan during the 1950s. This type of ramen broth is made with a mix of miso paste and chicken, pork, or fish broth. It has become one of the most beloved types of ramen throughout Japan and abroad due to its strong umami flavor and thick, creamy texture.

4 SERVINGS

30 MINUTES

MEDIUM

DIRECTIONS

INGREDIENTS 4 cups chicken broth

450 KCAL

1. In a large pot over medium heat, add the chicken

2 tablespoons miso paste

broth and bring to a boil. Once boiling, reduce

2 teaspoons soy sauce

heat to low and stir in miso paste until dissolved.

1 teaspoon sesame oil

Add in soy sauce and sesame oil; stir to combine.

2 cloves garlic, minced

Add garlic, onion, carrots, mushrooms and simmer

1 onion, diced 1 carrot, diced 5 ounces sliced mushrooms 3 ounces dried ramen noodles

for 10 minutes until vegetables are tender. 2. When the vegetables are cooked through, use a ladle to scoop out any excess liquid from the pot if necessary. 3. Add the ramen noodles to the pot, stirring to separate them. Simmer for another 7 minutes until the noodles are cooked through. 4. Taste the broth and adjust the seasoning with salt or additional miso paste as desired. 5. Serve hot in individual bowls, with additional soy sauce and sesame oil if desired. Enjoy!

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Shoyu Ramen Ramen is a Japanese dish that originated in China and has been popular in Japan since the Meiji period. After its arrival in Japan, ramen became a staple dish and evolved to be tailored to the local taste buds. The shoyu ramen, which is made with a soy sauce-based broth, is a popular variant of this dish. Shoyu ramen is often served in restaurants and izakayas, although it is also popular for home cooks. Over the years, this dish has become a cultural icon in Japan and even abroad.

2 SERVINGS

45 MINUTES

INGREDIENTS 4 servings of ramen noodles 4 cups chicken broth4 tablespoons soy sauce

500 KCAL

EASY

DIRECTIONS 1. Bring a pot of water to a boil and cook the ramen noodles according to package instructions. 2. In another pot, combine the chicken broth, soy

2 tablespoons mirin

sauce, mirin, sake, sugar, garlic, ginger, and green

1 tablespoon sake

onions. Bring to a low simmer and cook for 5

1 teaspoon sugar 2 cloves garlic, minced 1/2 teaspoon ginger, grated 2 green onions, thinly sliced

minutes. 3. Divide the cooked ramen noodles into 4 bowls. Ladle in the broth and top with desired toppings. 4. Drizzle with sesame oil and serve.

1/2 teaspoon sesame oil Optional toppings: boiled egg, sliced pork, nori, bamboo shoots, corn

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Shio Ramen Shio ramen is a lighter version of ramen that has existed in Japan since the 1700s. It was originally developed as a way to preserve salt and other ingredients in an edible form and soon became popular throughout Japan due to its unique flavor. The broth for shio ramen is made with just salt, chicken or fish broth and vegetables, making it one of the lightest types of ramen available.

4 SERVINGS

30 MINUTES

300 KCAL

INGREDIENTS 4 cups chicken broth

EASY

DIRECTIONS 1. In a large pot over medium heat, add the

2 tablespoons sea salt

chicken broth and bring it to a boil. Once

1 onion, diced

boiling, reduce heat to low and stir in sea salt

1 carrot, diced

until

5 ounces sliced

mushrooms and simmer for 10 minutes until

mushrooms

the vegetables are tender.

3 ounces dried ramen noodles

dissolved.

Add

onion,

carrots,

and

2. Add the ramen noodles to the pot, stirring to separate them. Simmer for another 7 minutes until the noodles are cooked through. 3. Taste the broth and adjust the seasoning with additional salt as desired. 4. Serve hot in individual bowls, topped with other desired toppings such as scallions, nori, etc.. Enjoy!

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Tonkotsu Ramen Tonkotsu ramen is a classic Japanese dish originating from the Fukuoka prefecture on the island of Kyushu. It features a creamy pork-bone broth that is boiled for hours to create a rich, milky flavor and texture. The addition of Chashu pork, soft boiled eggs and various toppings makes tonkotsu ramen an unforgettable experience.

4 SERVINGS

90 MINUTES

500 KCAL

INGREDIENTS

MEDIUM

DIRECTIONS

6 cups chicken broth

1. In a large pot over high heat, add the chicken

3 pounds pork bones

broth and bring it to a boil. Once boiling, reduce

1 onion, diced

heat to low and add in the pork bones, onion,

2 cloves garlic, minced

garlic, and soy sauce; stir to combine. Simmer for 1

1 teaspoon soy sauce

hour uncovered until liquid has reduced by half

4 ounces chashu pork slices

and flavors have combined nicely. Skim off any

(optional) 4 ounces dried ramen noodles

excess fat that rises to the surface. 2. Strain the broth through a fine-mesh sieve and discard the solids. Return strained broth to the pot and bring to a low boil. 3. Add the chashu pork (if used) and cook for 5 minutes until just cooked. Remove pork from the pot and set aside. 4. Add the ramen noodles to the boiling broth, stirring to separate them. Simmer for another 7 minutes until the noodles are cooked through. 5. Serve hot in individual bowls, topped with chashu pork slices and other desired toppings such as soft-boiled eggs, scallions, nori, etc. Enjoy!

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Tan Tan Ramen Tan tan ramen is a popular Chinese-style ramen that has gained popularity in Japan for its spicy flavor and creamy texture. The broth is made from sesame paste, chicken or pork stock, chili oil, and spices, creating a creamy base packed with umami flavors. Toppings such as minced pork or beef add an extra layer of flavor and texture to this hearty dish.

4 SERVINGS

30 MINUTES

INGREDIENTS 4 cups chicken or pork

500 KCAL

MEDIUM

DIRECTIONS 1. In a large pot over medium heat, add the chicken

stock

or pork stock and bring it to a boil. Once boiling,

2 tablespoons sesame paste

reduce heat to low and stir in sesame paste until

1 teaspoon soy sauce

dissolved. Add in soy sauce and chili oil; stir to

1 teaspoon chili oil 2 cloves garlic, minced

combine. 2. Add garlic, onion, carrots, and mushrooms and

1 onion, diced

simmer for 10 minutes until vegetables are tender.

1 carrot, diced

3. Add the ramen noodles to the pot, stirring to

5 ounces sliced mushrooms

separate them. Simmer for another 7 minutes until

3 ounces dried ramen

the noodles are cooked through.

noodles

4. Taste the broth and adjust the seasoning with additional sesame paste or chili oil as desired. 5. Serve hot in individual bowls, topped with minced pork or beef if desired, and other toppings such as scallions, nori, etc. Enjoy!

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Karaage Ramen Karaage ramen is a unique type of ramen that combines two of Japan’s most beloved dishes karaage (Japanese fried chicken) and ramen! The broth is flavored with soy sauce and mirin, creating an umami-rich broth that pairs perfectly with crunchy fried chicken pieces on top of chewy ramen noodles.

4 SERVINGS

45 MINUTES

600 KCAL

INGREDIENTS 4 cups chicken broth

MEDIUM

DIRECTIONS 1. In a large pot over medium heat, add the chicken

2 tablespoons soy sauce

broth and bring it to a boil. Once boiling, reduce

2 tablespoons mirin (or

heat to low and stir in soy sauce, mirin, and

sweet sake)

sesame oil; stir to combine. Add garlic, onion,

1 teaspoon sesame oil

carrots, and mushrooms and simmer for 10

1 onion, diced 1 carrot, diced

minutes until vegetables are tender. 2. Meanwhile, prepare the fried chicken karaage by

5 ounces sliced mushrooms

combining the flour with garlic powder in a

3 ounces dried ramen

shallow dish. Heat a skillet over medium-high heat

noodles

with enough oil to cover the bottom of the pan

For the Fried Chicken

about ½ inch deep. Dredge each piece of chicken

Karaage:

in the flour mixture and carefully place it into the

2 boneless chicken thighs,

hot oil. Fry chicken for 3-4 minutes on each side

cut into bite-size pieces

until golden brown and cooked through. Remove

½ cup all-purpose flour ¼ teaspoon garlic powder

from pan and set aside. 3. Add the ramen noodles to the simmering broth, stirring to separate them. Simmer for another 7 minutes until the noodles are cooked through. 4. Taste the broth and adjust the seasoning with additional soy sauce or sesame oil as desired. 5. Serve hot in individual bowls, topped with fried chicken

karaage

pieces

and

other

desired

toppings such as soft-boiled eggs, scallions, nori, etc. Enjoy!

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Vegetarian Ramen Vegetarian ramen is a delicious and nutritious meal that has become increasingly popular in Japan. It features a flavorful vegetable-based broth, chewy noodles and various toppings such as mushrooms, soft boiled eggs, nori and scallions. It is an excellent way to get your daily dose of vegetables without sacrificing flavor or texture.

4 SERVINGS

30 MINUTES

INGREDIENTS 4 cups vegetable broth

300 KCAL

EASY

DIRECTIONS 1. In a large pot over medium heat, add the

2 tablespoons miso paste

vegetable broth and bring it to a boil. Once boiling,

(optional)

reduce heat to low and stir in miso paste (if using)

1 teaspoon soy sauce

until dissolved. Add in soy sauce (if using), garlic,

(optional)

onion, carrots, and mushrooms and simmer for 10

2 cloves garlic, minced

minutes until vegetables are tender.

1 onion, diced

2. Add the ramen noodles to the pot, stirring to

1 carrot, diced

separate them. Simmer for another 7 minutes until

1 egg 5 ounces sliced mushrooms 3 ounces dried ramen noodles

the noodles are cooked through. 3. Taste the broth and adjust the seasoning with additional miso paste or soy sauce as desired. 4. Serve hot in individual bowls, topped with a softboiled egg, scallions, and nori

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Vegan Udon Ramen Vegetarian ramen is a delicious and nutritious meal that has become increasingly popular in Japan. It features a flavorful vegetable-based broth, chewy noodles and various toppings such as mushrooms, soft boiled eggs, nori and scallions. It is an excellent way to get your daily dose of vegetables without sacrificing flavor or texture.

4 SERVINGS

30 MINUTES

INGREDIENTS 4 cups vegetable broth

300 KCAL

EASY

DIRECTIONS 1. In a large pot over medium heat, add the

2 tablespoons miso paste

vegetable broth and bring it to a boil. Once boiling,

1 teaspoon soy sauce

reduce heat to low and stir in miso paste (until

2 cloves garlic, minced

dissolved. Add in soy sauce, garlic, onion, carrots,

1 shalllot, diced

and mushrooms, and simmer for 10 minutes until

1 carrot, diced 5 ounces sliced shiitake mushrooms 3 ounces dried udon noodles

vegetables are tender. 2. Add the udon noodles to the pot, stirring to separate them. Simmer for another 7 minutes until the noodles are cooked through. 3. Taste the broth and adjust the seasoning with additional miso paste or soy sauce as desired. 4. Serve hot in individual bowls, topped with other desired toppings such as scallions, nori, etc.. Enjoy!

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CHAPTER 2 SUSHI Sushi is a traditional dish in Japanese food culture, and has been enjoyed for centuries. Originating from the Edo period (1603-1868) of Japan, sushi was originally created as a way to preserve fish by fermenting it with rice and salt. Over time, this method of preservation evolved into the artful cuisine that we know today. From its humble beginnings, sushi has become an integral part of Japanese culture, and can be found everywhere from high-end restaurants to convenience stores. Sushi is often served in bite-sized pieces on top of specially prepared vinegared rice known as "sushimeshi". The combination of flavors and textures makes sushi one of the most popular dishes among both locals and foreigners alike. With its delicious taste and unique presentation, it's no wonder why sushi continues to be cherished by many generations around the world!

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California Roll The California Roll is an inside-out sushi roll that was created in the United States in the late 1960s. It was invented by a sushi chef who wanted to create a type of sushi that appealed to the American palate, and so he used ingredients such as avocado, cucumber, and imitation crab meat.

4 SERVINGS

15 MINUTES

INGREDIENTS 1 cup cooked sushi rice (2 cups uncooked) 2 sheets of nori seaweed (dried seaweed paper)

200 KCAL

EASY

DIRECTIONS 1. Rinse the sushi rice until the water runs clear, and then cook according to package instructions. Allow it to cool before using. 2. Place a sheet of nori on a bamboo mat or cutting

½ cup imitation crab meat,

board. Spread one cup of cooled sushi rice evenly

chopped into small pieces

over the nori. Gently press down with your fingers

½ avocado, sliced into thin

or spoon to spread it evenly over the entire surface

strips or cubes ½ cucumber, julienned or cut into thin strips

area of the nori. 3. Turn the nori over so that the rice side is facing down. Place the imitation crab, avocado, and cucumber in a line across the center of the nori sheet. 4. Start rolling up the sushi from one end to the other, using your fingers to tuck it in as you go until you reach the other end. Be sure not to roll it too tightly or else it will be difficult to cut into pieces later on. Use a sharp knife to cut the California Roll into eight equal-sized pieces. Serve with soy sauce and wasabi for dipping if desired.

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Salmon Avocado Roll The Salmon Avocado Roll is a popular sushi roll found in many restaurants. It was created as an alternative to traditional tuna-based sushi rolls, and it has become an instant classic due to its flavor combination. This type of sushi roll uses fresh salmon, creamy avocado, and fragrant sushi rice.

4 SERVINGS

15 MINUTES

INGREDIENTS Sushi Rice (2 cups uncooked) Nori seaweed (dried seaweed paper)

250 KCAL

EASY

DIRECTIONS 1. Rinse the sushi rice until the water runs clear, and then cook according to package instructions. Allow it to cool before using. 2. Place a sheet of nori on a bamboo mat or cutting

Fresh salmon, cut into thin

board. Spread one cup of cooled sushi rice evenly

slices or cubes

over the nori. Gently press down with your fingers

Avocado, sliced into thin

or spoon if necessary to spread it evenly over the

strips or cubes

entire surface area of the nori. 3. Turn the nori over, so the rice side faces down. Place the salmon and avocado in a line across the center of the nori sheet. 4. Start rolling up the sushi from one end to the other, using your fingers to tuck it in as you go until you reach the other end. Be sure not to roll it too tightly, or else it will be difficult to cut into pieces later on. Use a sharp knife to cut the Salmon Avocado Roll into eight equal-sized pieces. Serve with soy sauce and wasabi for dipping if desired. Enjoy!

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Tekka Maki (Tuna Roll) Tekka maki (also known as tuna roll) is a traditional Japanese sushi roll that has been around since the early 1900s. It is made with raw tuna, usually yellowfin or bigeye, and it can be filled with other ingredients such as cucumber, avocado, or salmon. Tekka maki is often served in restaurants as part of a platter of various types of rolls.

4 SERVINGS

25 MINUTES

INGREDIENTS Sushi Rice (2 cups uncooked) Nori seaweed (dried seaweed paper)

250 KCAL

MEDIUM

DIRECTIONS 1. Rinse the sushi rice until the water runs clear, and then cook according to package instructions. Allow it to cool before using. 2. Place a sheet of nori on a bamboo mat or cutting

Raw tuna, cut into thin

board. Spread one cup of cooled sushi rice evenly

slices or cube

over the nori. Gently press down with your fingers

Cucumber, julienned or cut

or spoon if necessary, to spread it evenly over the

into thin strips

entire surface area of the nori. 3. Turn the nori over so that the rice side is facing down. Place the tuna and cucumber in a line across the center of the nori sheet. 4. Begin rolling the sushi from one end to the other, tucking it in with your fingers as you go, until you reach the other end. If you roll it too tightly, it will be difficult to cut it into pieces later on. Cut the Tekka Maki into eight equal-sized pieces with a sharp knife. If desired, serve with soy sauce and wasabi for dipping. Enjoy!

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Kappa Maki (Cucumber Roll) Kappa maki (also known as cucumber roll) is a type of sushi roll that originated in Japan during the Meiji era (1868-1912). It usually consists of only two ingredients: sushi rice and cucumber slices, but sometimes avocado or pickled radish are also added for additional flavor and texture. This simple yet tasty dish has become popular around the world due to its light and refreshing taste.

4 SERVINGS

25 MINUTES

INGREDIENTS Sushi Rice (2 cups uncooked) Nori seaweed (dried seaweed paper)

175 KCAL

EASY

DIRECTIONS 1. Rinse the sushi rice until the water runs clear and then cook according to package instructions. Allow it to cool before using. 2. Place a sheet of nori on a bamboo mat or cutting

Cucumber, julienned or cut

board. Spread one cup of cooled sushi rice evenly

into thin strips

over the nori. Gently press down with your fingers or spoon if necessary to spread it evenly over the entire surface area of the nori. 3. Turn the nori over so that the rice side is facing down. Place the cucumber in a line across the center of the nori sheet. 4. Start rolling up the sushi from one end to the other, using your fingers to tuck it in as you go, until you reach the other end. Be sure not to roll it too tightly or else it will be difficult to cut into pieces later on. Use a sharp knife to cut the Kappa Maki into eight equal-sized pieces. Serve with soy sauce and wasabi for dipping if desired. Enjoy!

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Uramaki Crab Uramaki (also known as inside-out rolls) is a sushi roll invented in the United States during the late 1960s. It is made using a variety of ingredients, such as avocado, cucumber, and imitation crab meat, which are placed on top of nori seaweed paper before being rolled up with sushi rice on the inside. This type of sushi roll has become popular around the world due to its creative presentation and flavor combinations.

4 SERVINGS

20 MINUTES

INGREDIENTS Sushi Rice (2 cups uncooked) Nori seaweed (dried seaweed paper)

250 KCAL

EASY

DIRECTIONS 1. Rinse the sushi rice until the water runs clear, and then cook according to package instructions. Allow it to cool before using. 2. Place a sheet of nori on a bamboo mat or cutting

Imitation crab meat,

board. Spread one cup of cooled sushi rice evenly

chopped into small pieces

over the nori. Gently press down with your fingers

Avocado, sliced into thin

or spoon, if necessary, to spread it evenly over the

strips or cubes Cucumber julienned or cut into thin strips

entire surface area of the nori. 3. Turn the nori over so that the rice side is facing down. Place the imitation crab, avocado, and cucumber in a line across the center of the nori sheet. 4. Start rolling up the sushi from one end to the other, using your fingers to tuck it in as you go until you reach the other end. Be sure not to roll it too tightly, or it will be difficult to cut into pieces later. 5. Use a sharp knife to cut the Uramaki into eight equal-sized pieces. Serve with soy sauce and wasabi for dipping if desired. Enjoy!

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Ebi Tempura Roll Ebi tempura is a sushi roll with fried shrimp as the main ingredient. It was invented by Japanese chefs during the Edo period (1603-1868) and has since become popular worldwide due to its savory flavor and texture. The fried shrimp gives this type of sushi roll a crunchy texture while adding avocado, cucumber, and other ingredients provides an interesting flavor profile.

2 SERVINGS

15 MINUTES

¼ cup Tempura Batter mix or tempura flour ½ teaspoon baking soda Vegetable oil for frying

MEDIUM

DIRECTIONS

INGREDIENTS 2 large prawns, shelled (Ebi)

600 KCAL

1. Place the shelled ebi into the tempura batter mix or tempura flour mixed with baking soda then set aside until needed. 2. Heat up vegetable oil in a frying pan over medium heat when hot enough, drop the battered ebi one by one into the hot oil to fry until golden brown color appears all over each side, this should only take around 2 minutes on each side depending on how big your pieces are if they’re small cut them into halves before dipping them into the mixture, so they don’t burn too quickly in hot oil . 3. Remove from heat once done, then place fried ebi onto kitchen paper towels to drain off excess oils. Assemble sushi rolls by putting some vinegared rice onto nori sheets, followed by fried prawns,roll tightly securing ends use dampened fingers during rolling process as needed. Slice each roll using sharp knife enjoy !

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Philadelphia Uramaki Uramaki is a style of sushi that is created by rolling the ingredients in nori seaweed and sticky rice, then reversing the roll so that the nori wraps around the outside. This popular variation of uramaki adds smoked salmon, cream cheese, and cucumber slices to create an exciting flavor experience. The Philadelphia Uramaki gained favor in Europe when it was introduced there in 1990s.

2 SERVINGS

20 MINUTES

EASY

DIRECTIONS

INGREDIENTS 2 cups cooked sushi rice,

200 KCAL

1. Lay out one sheet of nori on a bamboo mat or

cooled to room

plastic wrap with a glossy side facing down. Wet

temperature

your hands lightly with water before handling the

4 sheets of Nori seaweed

rice.

8 oz smoked salmon

2. Spread ½ cup of cooled sushi rice evenly over half

8 tbsp cream cheese

of the nori sheet leaving ¼ inch border along the

1 small cucumber, cut into thin strips

edges untouched by rice. 3. Gently press down on top of the surface to even out the layer until flat throughout the entire length but take care not to crush grains together too tightly as this will make the outer edge brittle after rolling up later on end product won’t hold its shape properly if done incorrectly. 4. Sprinkle salmon flakes uniformly over the top layer, spread cream cheese across the middle section, and layered cucumber strips onto the center. Finally, fold the bottom portion up towards the upper part, creating a triangular shape before starting from any corner at the backside. Use both thumbs to roll tightly forward, pressing firmly yet gently while doing so until reaching the other end where all four corners meet together, forming a complete

cylinder-like

structure

set

aside.

Afterward, repeat the same steps above three more times.

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Dragon Roll Uramaki Uramaki is a form of sushi that originated in Japan. It’s an inside-out roll with nori (seaweed) on the outside and sticky rice on the inside. This particular version, called Dragon Roll Uramaki, combines shrimp tempura, cucumber strips, and smelt roe layered on top of it.

2 SERVINGS

25 MINUTES

320 KCAL DIRECTIONS

INGREDIENTS 1 cup cooked white sushi

EASY

1. Spread ¼ cup cooked sushi rice onto each sheet of

rice

toasted seaweed in an even layer about 3/4 inch

4 sheets of toasted seaweed

thick. Make sure to leave space around all sides for

(nori)

rolling up later on.

2 tablespoons spicy

2. In a separate bowl, mix together the spicy

mayonnaise

mayonnaise and crabmeat salad or unagi until

½ cup cooked crabmeat

combined well, then spread evenly over one side

salad or unagi (eel)

of this layer of sushi rice, leaving a 1/2 inch border

8 pieces fried shrimp tempura sticks

at all sides without any filling mixture. 3. Place

two

pieces

of

shrimp

tempura

stick

2 small cucumbers cut into

lengthwise across this filling mixture, followed by

thin strips

some thin slices of cucumber placed right next to them, slightly overlapping each other as needed.. 4. Lift up one end edge closest to you and begin rolling away from yourself tightly, tucking in both ends as your go along, making sure not to slide apart too much during this process until complete. 5. Moisten corners where edges meet with water if necessary before pressing down gently, so they adhere together better when finished..

6.

Slice these dragon rolls into six equal-sized pieces using a sharp knife moistened with a little bit of water every time before slicing through the roll cleanly without tearing apart.

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Homemade Nigiri Sushi Nigiri sushi is a type of sushi that consists of a slice of raw fish or other ingredients placed on top of vinegared rice. It is believed to have originated in Edo (now Tokyo) in the early 19th century, and it has since become a popular dish around the world. Nigiri sushi is often served in sushi restaurants and is also easy to make at home.

2 SERVINGS

20 MINUTES

200 KCAL

INGREDIENTS 2 cups Japanese short-grain rice 2 cups water

EASY

DIRECTIONS 1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. 2. Combine the rice and water in a medium

2 tablespoons rice vinegar

saucepan and bring to a boil over high heat.

2 teaspoons sugar

Reduce the heat to low and simmer, covered, for

1 teaspoon salt

18-20 minutes or until the water is absorbed and

4-8 slices of raw fish or other ingredients (such as cooked shrimp or omelette) Wasabi (optional) Soy sauce (optional)

the rice is tender. 3. Mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved. 4. Transfer the cooked rice to a large mixing bowl and pour the vinegar mixture over the rice. Using a rice paddle or wooden spoon, gently fold the vinegar mixture into the rice until the rice is evenly coated. Let the rice cool to room temperature. 5. To assemble the nigiri sushi, take a small handful of rice and shape it into an oval. Place a slice of raw fish or another ingredient on top of the rice. If using wasabi, add a small amount on top of the fish. 6. To serve, cut each nigiri sushi into bite-sized pieces and serve with soy sauce on the side for dipping if desired. Enjoy!

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Homemade Hosomaki Hosomaki is a type of sushi roll that consists of small, thin rolls filled with a single ingredient, such as cucumber, crab, or tuna. It is a popular type of sushi in Japan, and it is often served in sushi restaurants around the world. Hosomaki is typically made with vinegared rice and seaweed (nori) and is served in bite-sized pieces.

4 SERVINGS

30 MINUTES

INGREDIENTS 2 cups Japanese short-grain rice 2 cups water

150 KCAL

EASY

DIRECTIONS 1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. 2. Combine the rice and water in a medium

2 tablespoons rice vinegar

saucepan and bring to a boil over high heat.

2 teaspoons sugar

Reduce the heat to low and simmer, covered, for

1 teaspoon salt

18-20 minutes or until the water is absorbed and

4 sheets of nori (dried seaweed)

the rice is tender. 3. In a small bowl, mix together the rice vinegar,

4 tablespoons filling of your

sugar, and salt until the sugar and salt are

choice (such as cucumber,

dissolved.

crab, or tuna)

4. Transfer the cooked rice to a large mixing bowl and pour the vinegar mixture over the rice. Using a rice paddle or wooden spoon, gently fold the vinegar mixture into the rice until the rice is evenly coated. Let the rice cool to room temperature. 5. To assemble the hosomaki, lay a sheet of nori on a sushi mat or a piece of parchment paper. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange a line of filling down the center of the rice. 6. Using the sushi mat or parchment paper to help you, roll the nori tightly around the filling to form a cylindrical shape. Repeat with the remaining ingredients to make four hosomaki rolls. 7. Serve with soy sauce and wasabi on the side for dipping, if desired. Enjoy!

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Homemade Sashimi Sashimi is a Japanese dish that consists of thinly sliced raw fish or meat. It is typically served with soy sauce, wasabi, and pickled ginger on the side. Sashimi is often considered a delicacy in Japan and is enjoyed for its delicate flavor and texture. Sashimi is usually made with high-quality, fresh ingredients, and it is typically served at sushi restaurants.

4 SERVINGS

20 MINUTES

INGREDIENTS 1 pound fresh, thinly sliced raw fish or meat Soy sauce Wasabi Pickled ginger

100 KCAL

EASY

DIRECTIONS 1. To prepare the sashimi, slice the raw fish or meat into thin slices using a sharp knife. 2. Arrange the sashimi slices on a plate or serving platter. 3. Serve the sashimi with soy sauce, wasabi, and pickled ginger on the side for dipping. 4. Enjoy your sashimi immediately, as it is best served fresh and raw

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Homemade Gunkan Gunkan sushi, also known as "battleship sushi," is a type of sushi that consists of a small ball of vinegared rice topped with various ingredients, such as raw fish or sea urchin, and held together with a strip of seaweed (nori). It is a popular type of sushi in Japan and is often served in sushi restaurants around the world. Gunkan sushi is easy to make at home and is a great way to enjoy a variety of ingredients.

4 SERVINGS

30 MINUTES

150 KCAL

INGREDIENTS 2 cups Japanese shortgrain rice 2 cups water

EASY

DIRECTIONS 1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. 2. Combine the rice and water in a medium

2 tablespoons rice vinegar

saucepan and bring to a boil over high heat.

2 teaspoons sugar

Reduce the heat to low and simmer, covered, for

1 teaspoon salt

18-20 minutes or until the water is absorbed and

4 sheets of nori (dried seaweed) 1 cup filling of your choice (such as raw fish, sea

the rice is tender. 3. Mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved. 4. Transfer the cooked rice to a large mixing bowl

urchin, or chopped

and pour the vinegar mixture over the rice. Using a

scallops)

rice paddle or wooden spoon, gently fold the vinegar mixture into the rice until the rice is evenly coated. Let the rice cool to room temperature. 5. To assemble the gunkan sushi, cut each sheet of nori into thin strips. Shape a small rice ball with your hands and place it on a plate. Top the rice with a small amount of filling, then wrap a strip of nori around the filling to hold it in place. Repeat with the remaining ingredients to make four gunkan sushi. 6. To serve, cut each gunkan sushi into bite-sized pieces using a sharp knife. Serve with soy sauce and wasabi on the side for dipping, if desired. Enjoy!

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Homemade Makizushi Makizushi is a type of sushi roll that consists of vinegared rice and a variety of fillings, such as vegetables, seafood, and meats, rolled in seaweed (nori) and sliced into bite-sized pieces. It is a popular type of sushi in Japan and is enjoyed around the world. Makizushi can be made with a variety of fillings and can be served as a snack, appetizer, or main course.

4 SERVINGS

20 MINUTES

200 KCAL

INGREDIENTS 2 cups Japanese shortgrain rice 2 cups water

EASY

DIRECTIONS 1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. 2. Combine the rice and water in a medium

2 tablespoons rice vinegar

saucepan and bring to a boil over high heat.

2 teaspoons sugar

Reduce the heat to low and simmer, covered, for

1 teaspoon salt

18-20 minutes or until the water is absorbed and

4 sheets of nori (dried seaweed) 1 cup filling of your choice (such as cucumber,

the rice is tender. 3. Mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved. 4. Transfer the cooked rice to a large mixing bowl and

avocado, crab, or cooked

pour the vinegar mixture over the rice. Using a rice

shrimp)

paddle or wooden spoon, gently fold the vinegar mixture into the rice until the rice is evenly coated. 5. To assemble the makizushi, lay a sheet of nori on a sushi mat or a piece of parchment paper. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange a line of filling down the center of the rice. 6. Using the sushi mat or parchment paper to help you, roll the nori tightly around the filling to form a cylindrical shape. Repeat with the remaining ingredients to make 4 makizushi rolls. 7. To serve, slice each makizushi roll into bite-sized pieces using a sharp knife. Serve with soy sauce and wasabi on the side for dipping, if desired. Enjoy!

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CHAPTER 3 ALL TIME CLASSIC JAPANESE RECIPES Japanese cuisine is a time-honored classic that has been enjoyed throughout the centuries. It is known for its fresh ingredients, delicate flavors, and unique preparation techniques. From sushi to tempura to ramen, Japanese dishes offer something for everyone. The key to creating a delicious Japanese meal at home lies in high-quality sourcing ingredients and mastering traditional cooking methods. For instance, preparing sushi requires special rice vinegar and the freshest seafood possible, while making tempura demands light batter with perfect frying technique. With practice, anyone can learn how to make these iconic dishes from scratch at home! From simple bento boxes to elaborate kaiseki feasts, Japan offers an array of culinary delights that will please any palate. With its focus on freshness, seasonality, and balance of flavors, Japanese cuisine is a timeless classic that can be enjoyed at home in the comfort of your own kitchen.

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Temaki Salmon Temaki sushi, also known as "hand roll sushi," is a type of sushi that consists of a cone-shaped piece of seaweed (nori) filled with a variety of ingredients, such as vinegared rice and raw fish. It is a popular type of sushi in Japan and is often served at casual gatherings and parties. Temaki sushi is easy to make at home and is a fun and interactive way to enjoy sushi.

4 SERVINGS

20 MINUTES

INGREDIENTS 2 cups Japanese short-grain rice 2 cups water

250 KCAL

EASY

DIRECTIONS 1. Rinse the rice under cold running water in a finemesh sieve until the water runs clear. 2. Bring the rice and water to a boil over high heat in

2 tablespoons rice vinegar

a medium saucepan. Reduce to low heat and

2 teaspoons sugar

cover for 18-20 minutes, or until the water has

1 teaspoon salt 4 sheets of nori (dried seaweed) 4-8 slices of raw salmon

been absorbed and the rice is tender. 3. Mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved. 4. Place the cooked rice in a large mixing bowl and

Chopped vegetables (such

pour over the vinegar mixture. Gently fold the

as cucumber, carrot, and

vinegar mixture into the rice with a rice paddle or

bell pepper)

wooden spoon until the rice is evenly coated. Allow

Wasabi (optional) Soy sauce

the rice to come to room temperature. 5. Lay a sheet of nori on a flat surface to start assembling the temaki sushi. In the center of the nori, place a small amount of rice and a slice of raw salmon. If desired, garnish with a small number of chopped vegetables and a dab of wasabi. 6. Roll the ingredients into a cone shape with the nori as a wrapper and seal the edge with a small amount of water. Make four temaki sushi with the remaining ingredients.

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Teriyaki Chicken This classic Japanese dish is a favorite around the world. Teriyaki chicken was first made in the early 19th century, and its popularity has only grown since then. The sweet-salty flavor of teriyaki sauce makes it an irresistible meal for all ages.

4 SERVINGS

20 MINUTES

INGREDIENTS 4 boneless skinless chicken

350 KCAL

EASY

DIRECTIONS 1. Place chicken breasts in a shallow baking dish or

breasts (about 2 pounds)

large zip-top bag and set aside. In a small bowl,

1/2 cup soy sauce

whisk together soy sauce, brown sugar, garlic,

1/4 cup packed brown

ginger, and vegetable oil until combined; pour

sugar

over chicken and turn to coat evenly on both sides.

3 cloves garlic, minced

Cover with plastic wrap or seal bag; refrigerate for

1 teaspoon ground ginger 2 tablespoons vegetable oil

at least 15 minutes or up to 8 hours before cooking. 2. Preheat oven to 375°F (190°C). Remove the chicken

2 tablespoons cornstarch

from the marinade, discarding the marinade. Place

2 tablespoons cold water

chicken on a baking sheet lined with parchment

Sesame seeds for garnish

paper or aluminum foil and bake for 20 minutes

(optional)

until cooked through and no longer pink inside. 3. Meanwhile, make the teriyaki sauce: In a small saucepan over medium heat, whisk together cornstarch and cold water; stir in the remaining marinade ingredients (soy sauce mixture). Bring to a boil while stirring constantly; reduce heat to low and simmer for 1-2 minutes until thickened. Remove from heat. 4. Once the chicken is done cooking, brush each piece with some of the prepared teriyaki sauce before serving; garnish with sesame seeds if desired. Serve hot over rice or noodles as desired!

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Tonkatsu (Pork Cutlet) Tonkatsu is a popular Japanese dish that consists of deep-fried pork cutlets served with shredded cabbage and tonkatsu sauce – a savory Worcestershire-style condiment made from fruits, vegetables, and spices like garlic powder, onion powder, and ginger root extract. It’s an easy meal to prepare at home using simple ingredients you may already have in your pantry!

4 SERVINGS

30 MINUTES

420 KCAL

INGREDIENTS 4 boneless pork chops,

EASY

DIRECTIONS 1. Preheat oven to 350°F (175°C). Place pork chops on

pounded thin

a cutting board and season with salt and pepper.

2 eggs, beaten

In a shallow bowl, beat together eggs; in another

1 cup panko breadcrumbs

shallow bowl, mix together panko breadcrumbs,

1/2 teaspoon garlic powder

garlic powder, and onion powder. Dip each piece

1/4 teaspoon onion powder

of pork into the egg mixture first, then coat with

Salt and pepper to taste Vegetable oil for frying

the panko mixture. 2. Heat vegetable oil in a large skillet over mediumhigh heat; fry pork cutlets until golden brown on both sides, about 3 minutes per side. 3. Transfer to a baking sheet lined with aluminum foil or parchment paper; bake for 10 minutes until cooked through. 4. Serve hot with tonkatsu sauce as desired!

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Gyoza (Dumplings) Gyoza is an iconic Japanese dish consisting of small dumplings filled with ground meat or vegetables wrapped in thin dough wrappers called “gyoza skins” – similar to wonton wrappers but much thinner. Gyoza can be boiled, steamed, or pan-fried before serving – a popular method is to pan-fry them until golden and crispy on the outside, then add a splash of water to create steam inside.

4 SERVINGS

30 MINUTES

300 KCAL

INGREDIENTS 1 pound ground pork or

MEDIUM

DIRECTIONS 1. In a large bowl, combine ground meat with garlic,

beef

ginger root, soy sauce, sesame oil, and green

2 cloves garlic, minced

onions; mix well.

1 tablespoon grated ginger

2. Place about 1 teaspoon of the mixture in the

root

center of each gyoza skin; moisten edges with

2 tablespoons soy sauce

water and fold over into half moons. Crimp edges

2 teaspoons sesame oil

together tightly to seal dumplings closed. Repeat

1/4 cup chopped green

with remaining ingredients until all dumplings are

onions

filled and sealed.

24 gyoza skins (round wonton wrappers)

3. Heat a large skillet over medium-high heat; lightly coat the bottom of the skillet with vegetable oil or cooking spray before adding dumplings in one layer without crowding the pan (you may need to cook them in batches). 4. Fry for 3-4 minutes until bottoms are golden brown;

reduce

heat

to

low

and

add

2-3

tablespoons of water. Cover the skillet with a lid or foil; 5. Steam for 8 minutes until cooked. 6. Serve hot with soy sauce or your favorite dipping sauce!

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Vegetarian Gyoza Takoyaki is a traditional Japanese snack made of octopus, tempura scraps, pickled ginger and green onion inside a ball-shaped wheat flour batter. The ingredients are cooked in a special takoyaki pan to give the balls their unique shape.

4 SERVINGS

25 MINUTES

155 KCAL

INGREDIENTS 2 tablespoons vegetable oil,

EASY

DIRECTIONS 1. Heat a large non-stick skillet over medium heat.

divided

Add one tablespoon of the vegetable oil and swirl

1/2 cup diced onion

to coat the bottom of the pan. Add in the onions

3 cloves garlic, minced

and cook until softened and beginning to brown,

1/4 teaspoon freshly grated

about 5 minutes. Stir in garlic and ginger; cook for

ginger root

30 seconds more. Then add mushrooms, salt, and

8 ounces mushrooms, diced

pepper;

small

evaporated from the pan - about 5 minutes.

1/4 teaspoon salt

often

stirring

until

all

liquid

has

2. In a medium bowl, combine the cooled mushroom

1/4 teaspoon ground black

mixture with cabbage or coleslaw mix, soy sauce,

pepper

and sesame oil; stir until evenly combined, then

2 cups shredded cabbage or cole slaw mix

set aside while preparing your gyoza wrappers. 3. Lay 12 gyoza wrappers on a clean work surface in

2 tablespoons soy sauce

front of you so that they all face up at once like

2 teaspoons sesame oil

spokes on a wheel. Place two teaspoons of filling

24 gyoza wrappers (round

onto each wrapper, leaving enough room around

wonton wrappers)

the edges to seal shut without spilling any filling

Water for sealing the gyoza

when pressed down tightly – this is important! Dip your finger into some water, then run it along the outside edge of the wrapper before pressing two sides together to seal, forming a half-moon shape. Press edges firmly together and makes sure they are sealed shut. 4. Heat the same non-stick skillet over medium heat; carefully place 12 gyoza into the pan at once. Cook for about 2 minutes or until the bottoms of the gyoza become golden brown, then pour 1/3 cup water into the pan, quickly cover with a lid and reduce heat to low. Allow the steam to cook the gyoza for about 8 minutes.

Takoyaki Takoyaki is a traditional Japanese snack made of octopus, tempura scraps, pickled ginger and green onion inside a ball-shaped wheat flour batter. The ingredients are cooked in a special takoyaki pan to give the balls their unique shape.

4 SERVINGS

35 MINUTES

350 KCAL

INGREDIENTS 2 cups all-purpose flour

MEDIUM

DIRECTIONS 1. In a bowl, mix together the flour and baking

1 teaspoon baking powder

powder until combined. Finally, stir in soy sauce

2 large eggs

and salt until blended evenly throughout the

1 ½ cup dashi (soup stock)

batter. Set aside while you prepare your filling

or cold water ¼ cup soy sauce ⅛ teaspoon salt Filling Ingredients: 3 ounces boiled octopus,

ingredients. 2. Heat up your takoyaki pan on medium heat for about 5 minutes till hot enough Grease each hole lightly with vegetable oil. 3. Once heated up, start by pouring around one

diced into small cubes

tablespoon of batter into each hole, then adding

¼ cup benishoga (pickled

an equal amount of the filling ingredients: octopus

red ginger), chopped finely

cubes, benishoga pieces, katsuobushi flakes &

2 tablespoons katsuobushi (dried bonito flakes)

mitsuba leaves. 4. Use a pair of chopsticks or takoyaki pick to push

½ bunch mitsuba

the ingredients around each hole, so they are

(Japanese parsley), chopped

evenly distributed throughout the batter, and then

finely

top off by pouring an additional tablespoon of batter over it to cover up all the filling bits. 5. Once you’ve done this, let them cook on medium heat for about 2 minutes before flipping each ball with your chopsticks/takoyaki pick & letting them cook another minute or two until golden brown in color. 6. Remove from heat & serve warm with takoyaki sauce,

mayonnaise

desired!

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&

katsuobushi

flakes

as

Traditional Okonomiyaki Okonomiyaki is a popular Japanese dish that originated in the Kansai region of Japan. It is made with a base of thinly sliced cabbage, eggs, and flour, and a variety of ingredients such as diced pork, seafood, or vegetables can be added to the batter. Okonomiyaki is cooked on a griddle and topped with okonomiyaki sauce, mayonnaise, green onions, and aonori (dried green seaweed).

4 SERVINGS

40 MINUTES

INGREDIENTS 2 cups thinly sliced cabbage 2 eggs 1 cup all-purpose flour 1/2 cup water 1/2 pound diced pork (optional)

300 KCAL

MEDIUM

DIRECTIONS 1. In a large bowl, mix together the cabbage, eggs, flour, and water until well combined. If using, add the diced pork to the mixture. 2. Heat a griddle or large frying pan over medium heat and coat with cooking spray. 3. Pour the okonomiyaki batter onto the griddle and

4 green onions, thinly sliced

spread it out into a thin, even layer. Cook for about

2 tablespoons aonori (dried

5 minutes or until the bottom is crispy and golden

green seaweed) Okonomiyaki sauce, for serving Mayonnaise, for serving

brown. 4. Flip the okonomiyaki over and cook for an additional 5 minutes or until the other side is crispy and golden brown. 5. Remove the okonomiyaki from the griddle and place it on a plate. Top with okonomiyaki sauce, mayonnaise, green onions, and aonori. 6. Cut the okonomiyaki into slices and serve hot. Enjoy!

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Osaka-style Okonomiyaki Okonomiyaki is a popular Japanese dish that originated in the Kansai region of Japan. In Osaka, the batter for okonomiyaki is mixed with yakisoba noodles, which gives the pancake a different texture and flavor. You can add a variety of ingredients to the batter, such as diced pork, seafood, or vegetables. Once the pancake is cooked, it is topped with okonomiyaki sauce, mayonnaise, green onions, and aonori (dried green seaweed).

4 SERVINGS

40 MINUTES

400 KCAL

INGREDIENTS 1 cup all-purpose flour

MEDIUM

DIRECTIONS 1. In a large bowl, mix together the flour, water, eggs,

1 cup water

cabbage,

2 eggs

combined. If using, add the diced pork to the

2 cups thinly sliced cabbage

mixture.

4 ounces yakisoba noodles 1/2 pound diced pork (optional)

and

yakisoba

noodles

until

well

2. Heat a griddle or large frying pan over medium heat and coat with cooking spray. 3. Pour the okonomiyaki batter onto the griddle and

4 green onions, thinly sliced

spread it out into a thin, even layer. Cook for about

2 tablespoons aonori (dried

5 minutes, or until the bottom is crispy and golden

green seaweed)

brown.

Okonomiyaki sauce, for serving Mayonnaise, for serving

4. Flip the okonomiyaki over and cook for an additional 5 minutes, or until the other side is crispy and golden brown. 5. Remove the okonomiyaki from the griddle and place it on a plate. Top with okonomiyaki sauce, mayonnaise, green onions, and aonori. 6. Cut the okonomiyaki into slices 7. Serve hot. Enjoy!

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Hiroshima-style Okonomiyaki Okonomiyaki is a popular Japanese dish that originated in the Kansai region of Japan. In Hiroshima, okonomiyaki is made with a base of yakisoba noodles, which are layered with thinly sliced cabbage, eggs, and a variety of ingredients such as diced pork, seafood, or vegetables. The layers are then cooked on a griddle and topped with okonomiyaki sauce, mayonnaise, green onions, and aonori (dried green seaweed).

4 SERVINGS

40 MINUTES

INGREDIENTS 4 ounces yakisoba noodles 2 cups thinly sliced cabbage 2 eggs 1/2 pound diced pork 4 green onions, thinly sliced 2 tablespoons aonori (dried

300 KCAL

EASY

DIRECTIONS 1. Heat a griddle or large frying pan over medium heat and coat with cooking spray. 2. Spread the yakisoba noodles out in an even layer on the griddle. Top with the cabbage, eggs, and diced pork 3. Cook for about 5 minutes or until the bottom is

green seaweed)

crispy and golden brown. Flip the okonomiyaki

Okonomiyaki sauce, for

over and cook for an additional 5 minutes or until

serving Mayonnaise, for serving

the other side is crispy and golden brown. 4. Remove the okonomiyaki from the griddle and place it on a plate. Top with okonomiyaki sauce, mayonnaise, green onions, and aonori. 5. Cut the okonomiyaki into slices and serve hot. Enjoy!

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Yakisoba Yakisoba is a popular Japanese noodle dish that is made with thin, wheat-flour noodles that are stir-fried with a variety of ingredients such as pork, seafood, or vegetables. It is seasoned with yakisoba sauce, which is a sweet and savory sauce made with soy sauce, sugar, and other seasonings. Yakisoba is often served at festivals and fairs in Japan and is a popular street food.

4 SERVINGS

30 MINUTES

INGREDIENTS 8 ounces yakisoba

300 KCAL

EASY

DIRECTIONS 1. Bring a large pot of water to a boil and cook the

noodles

yakisoba

1/2 pound thinly sliced

instructions. Drain the noodles and rinse them

pork (or seafood or

under cold water to stop cooking. Set aside.

vegetables)

noodles

according

to

the

package

2. Heat the vegetable oil over medium-high heat in a

1 small onion, thinly sliced

large frying pan or wok. Add the pork (or seafood

1 small carrot, julienned

or vegetables) and stir-fry for about 2-3 minutes

1 small bell pepper, thinly sliced 2 tablespoons vegetable oil 4 tablespoons yakisoba

until the meat is cooked. 3. Add the onion, carrot, and bell pepper to the pan and continue to stir-fry for an additional 2-3 minutes or until the vegetables are tender. 4. Add the yakisoba noodles to the pan and toss

sauce

everything together to combine. Add the yakisoba

2 tablespoons water

sauce, water, and oyster sauce (if using) to the pan

2 tablespoons oyster

and continue to stir-fry until the noodles are

sauce (optional)

heated and evenly distributed.

1 green onion, thinly sliced Aonori (dried green

5. Garnish the yakisoba with green onion, aonori, and benishoga (if using). Serve hot. Enjoy!

seaweed) and benishoga (red pickled ginger), for serving (optional)

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Miso Soup Miso soup is a traditional Japanese soup that is made with dashi (a broth made from dried kelp and bonito flakes), miso paste, and a variety of ingredients such as tofu, vegetables, and seafood. It is a staple in the Japanese diet and is often served with rice as part of a traditional Japanese breakfast or lunch. Miso soup is believed to have numerous health benefits and is a staple in many Japanese households.

4 SERVINGS

20 MINUTES

100 KCAL

INGREDIENTS 4 cups dashi

EASY

DIRECTIONS 1. Start by making the dashi broth. You can either

4 tablespoons miso paste

use a store-bought dashi broth or make your own

4 ounces firm tofu, diced

by simmering a piece of kombu (dried kelp) and a

2 green onions, thinly sliced

handful of bonito flakes in 4 cups of water for 20

Optional: 1 tablespoon

minutes. Strain the broth to remove the solids

wakame seaweed, soaked in water and finely chopped Optional: 1 small carrot, thinly sliced

before using. 2. In a large pot, bring the dashi to a boil over medium heat. 3. Reduce the heat to low and add the miso paste,

Optional: 1 small potato,

stirring until it is fully dissolved. Be sure to use a

diced

spoon or spatula to dissolve the miso paste in a small amount of the hot broth before adding it to the pot. This will help to prevent clumps from forming. 4. Add the tofu, green onions, and any optional ingredients that you are using (such as wakame seaweed, carrot, or potato). 5. Simmer the soup for 5-10 minutes, until the vegetables are tender. 6. Serve hot, garnished with additional green onions if desired. Two tips for making the best miso soup: Use a high-quality miso paste for the best flavor. You can find miso paste at most Asian grocery stores or online. Don't let the soup boil after adding the miso paste, as this can cause the soup to become bitter.

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ChickenYakitori Yakitori is a type of Japanese skewered and grilled chicken, typically flavored with a sweet soy sauce glaze. It is a popular dish at izakaya (Japanese pubs) and can be found at festivals and street food stalls.

4 SERVINGS

30 MINUTES

INGREDIENTS 1 pound chicken breasts or

200 KCAL

EASY

DIRECTIONS 1. In a small saucepan, combine the soy sauce, mirin,

thighs, cut into 1-inch

sake, and sugar. Bring to a boil over medium heat,

cubes

then reduce the heat to low and simmer for 10

8 skewers (if using

minutes, until the sauce has thickened. Set aside

wooden skewers, soak in

to cool.

water for 30 minutes

2. Preheat a grill or grill pan to medium-high heat.

before grilling to prevent

3. Thread the chicken onto the skewers, leaving a

burning) For the sauce: 1/2 cup soy sauce 1/2 cup mirin (Japanese sweet rice wine) 1/2 cup sake 1/2 cup sugar

small space between each piece. 4. Grill the chicken skewers for 8-10 minutes, turning frequently, until the chicken is cooked through and lightly charred. 5. Brush the chicken with the sauce and continue grilling for 1-2 minutes, until the sauce has caramelized. 6. Serve hot, with any remaining sauce on the side. Enjoy!

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Vegetarian Yakitori Yakitori is a popular Japanese dish that typically consists of grilled chicken skewers. However, it can also be made with a variety of other ingredients, including vegetables, tofu, and tempeh. This vegetarian version of yakitori uses a combination of vegetables and tofu for a delicious and satisfying plant-based meal.

4 SERVINGS

30 MINUTES

INGREDIENTS 1 block firm tofu, cut into 1inch cubes 1 red bell pepper, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 1 small zucchini, cut into 1inch slices 1 small eggplant, cut into 1-inch slices 1 small onion, cut into 1inch squares

150 KCAL

EASY

DIRECTIONS 1. Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling. 2. In a small bowl, mix together the soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the marinade. 3. Thread the tofu, bell peppers, zucchini, eggplant, and onion onto the skewers, alternating the ingredients as desired. 4. Brush the skewers with the marinade, making sure to coat all sides evenly. 5. Preheat a grill or grill pan to medium-high heat.

8 bamboo skewers

Grill the skewers for about 8-10 minutes, turning

For the marinade:

occasionally, until the vegetables are tender and

2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sake

the tofu is lightly browned. 6. Serve the skewers hot, with additional marinade for dipping if desired. Enjoy!

1 tablespoon brown sugar 1 teaspoon grated ginger 1 clove garlic, minced

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Tuna Onigiri Onigiri, also known as omusubi, are a type of Japanese rice ball that is often filled with various savory fillings such as pickled plum (umeboshi), salmon, and tuna mayonnaise. They are a popular snack in Japan and are often enjoyed as a quick and portable meal on the go.

4 SERVINGS

20 MINUTES

INGREDIENTS 2 cups uncooked Japanese

300 KCAL

EASY

DIRECTIONS 1. Rinse the rice in a fine-mesh sieve until the water

short-grain rice

runs clear. Transfer the rice to a medium saucepan

2 tablespoons rice vinegar

and add 2 cups of water. Bring to a boil over high

1 teaspoon sugar

heat, then reduce the heat to low, cover, and

1/2 teaspoon salt Tuna mayonnaise 4 sheets nori (dried seaweed)

simmer for 20 minutes. 2. While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl. 3. When the rice is finished cooking, remove it from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and then transfer it to a large mixing bowl. Gradually add the vinegar mixture to the rice and mix well. 4. Prepare the tuna, mixing it with the mayonnaise until the mixture is smooth. 5. Divide the rice into four equal portions. Using wet hands, shape each portion of rice into a triangle or oval shape. Press a small well into the center of each onigiri and fill it with one of the onigiri fillings. Seal the filling in by pressing the rice around it to enclose it. 6. Cut each nori sheet into quarters and wrap one piece around each onigiri. Serve the onigiri immediately, or wrap them in plastic wrap for a portable snack. Enjoy!

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Suriyaki Sukiyaki is a Japanese hot pot dish made with thin slices of beef, vegetables, and tofu cooked in a sweet and savory broth made with soy sauce, sugar, and sake. It is typically served with a raw egg, which is beaten and mixed into the broth to create a creamy, silky sauce.

4 SERVINGS

45 MINUTES

500 KCAL

INGREDIENTS 8 ounces thin sliced beef 1/2 medium onion, thinly sliced 1/2 medium carrot, thinly sliced

MEDIUM

DIRECTIONS 1. Heat a sukiyaki pot or a large, deep frying pan over medium-high heat. 2. Add the beef, onion, carrot, negi, tofu, and mushrooms to the pot. 3. In a separate bowl, whisk together the dashi, soy

1/2 medium negi (Japanese

sauce, sugar, and sake. Pour the mixture over the

leek), thinly sliced

ingredients in the pot.

1/2 block tofu, cut into 1-inch 4. Bring the mixture to a boil, then reduce the heat cubes

to low and simmer for 20-30 minutes, or until the

4 shiitake mushrooms,

vegetables are tender and the beef is cooked to

stemmed and thinly sliced 4 cups dashi or beef broth

your desired level of doneness. 5. To serve, beat the raw eggs in a small bowl. Place a

1/4 cup soy sauce

small amount of sukiyaki in a bowl, and then pour

2 tablespoons sugar

a beaten egg over the top. Mix the egg into the

2 tablespoons sake

sukiyaki to create a creamy, silky sauce. Repeat

4 raw eggs, for serving

with the remaining sukiyaki and eggs.

(optional)

6. Enjoy the sukiyaki hot with a bowl of rice on the side.

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Umeboshi Onigiri Umeboshi are pickled Japanese plums that are often used as a filling for onigiri, or Japanese rice balls. They have a tart and salty flavor that pairs well with the mild flavor of the rice. This recipe for umeboshi onigiri is a simple and delicious snack that is perfect for a quick and satisfying meal on the go.

4 SERVINGS

20 MINUTES

INGREDIENTS 2 cups uncooked Japanese

150 KCAL

EASY

DIRECTIONS 1. Rinse the rice in a fine-mesh sieve until the water

short-grain rice

runs clear. Transfer the rice to a medium saucepan

2 tablespoons rice vinegar

and add 2 cups of water. Bring to a boil over high

1 teaspoon sugar

heat, then reduce the heat to low, cover, and

1/2 teaspoon salt 4 umeboshi, pitted and finely chopped 4 sheets nori (dried seaweed)

simmer for 20 minutes. 2. While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl. 3. When the rice is finished cooking, remove it from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and then transfer it to a large mixing bowl. Gradually add the vinegar mixture to the rice and mix well. 4. Divide the rice into 4 equal portions. Using wet hands, shape each portion of rice into a triangle or oval shape. Press a small well into the center of each onigiri and fill it with some of the chopped umeboshi. Seal the filling in by pressing the rice around it to enclose it. 5. Cut each sheet of nori into quarters and wrap one piece around each onigiri. Serve the onigiri immediately, or wrap them in plastic wrap for a portable snack. Enjoy!

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Chirachi Chirashi sushi, also known as "scattered sushi," is a type of sushi that consists of a bed of vinegared rice topped with various ingredients, such as raw fish, vegetables, and egg. It is a popular type of sushi in Japan and is often served at celebrations and special occasions. Chirashi sushi is easy to make at home and is a great way to enjoy a variety of ingredients in one dish.

4 SERVINGS

30 MINUTES

INGREDIENTS 2 cups Japanese short-grain rice 2 cups water

225 KCAL

EASY

DIRECTIONS 1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. 2. Combine the rice and water in a medium

2 tablespoons rice vinegar

saucepan and bring to a boil over high heat.

2 teaspoons sugar

Reduce the heat to low and simmer, covered, for

1 teaspoon salt

18-20 minutes or until the water is absorbed and

4-8 slices of raw fish

the rice is tender.

1 cup chopped vegetables

3. In a small bowl, mix together the rice vinegar,

(such as cucumber, carrot,

sugar, and salt until the sugar and salt are

and bell pepper)

dissolved.

1 omelette, cut into thin

4. Transfer the cooked rice to a large mixing bowl

strips

and pour the vinegar mixture over the rice. Using a

Soy sauce

rice paddle or wooden spoon, gently fold the

Wasabi (optional)

vinegar mixture into the rice until the rice is evenly coated. Let the rice cool to room temperature. 5. To assemble the chirashi sushi, spread the rice evenly over a large serving platter. Arrange the raw fish, vegetables, and omelet strips on top of the rice. 6. Bring to the table the chirashi plate, usually a wooden box or a bowl and surprise your family and friends!

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Katsusando Katsusando is a Japanese sandwich made with tonkatsu, a breaded and fried pork cutlet, and sandwiches it between two slices of soft white bread. The sandwich is usually served with tonkatsu sauce and shredded cabbage.

4 SERVINGS

15 MINUTES

INGREDIENTS 1 tonkatsu cutlet

500 KCAL

EASY

DIRECTIONS 1. Heat a frying pan over medium heat. Place the

2 slices of white bread

tonkatsu cutlet in the pan and cook for 2-3

Tonkatsu sauce

minutes on each side, or until it is golden brown

Shredded cabbage

and cooked through. 2. Toast the white bread in a toaster or in a pan until it is lightly toasted. 3. Spread tonkatsu sauce on one slice of bread. 4. Place the tonkatsu cutlet on top of the slice of bread with the tonkatsu sauce. 5. Top the tonkatsu with shredded cabbage. 6. Place the other slice of bread on top to form the sandwich. 7. Cut the sandwich in half and serve.

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Shogayaki Shogayaki is a Japanese dish made with thinly sliced pork that is marinated in a sweet and savory mixture of soy sauce, sugar, and sake, then grilled or pan-fried until tender and caramelized. It is typically served with a side of steamed rice and vegetables.

4 SERVINGS

20 MINUTES

INGREDIENTS 1 pound thinly sliced pork loin 1/4 cup soy sauce 2 tablespoons sugar 2 tablespoons sake 1 medium onion, thinly sliced Vegetable oil, for cooking

200 KCAL

EASY

DIRECTIONS 1. In a small bowl, whisk together the soy sauce, sugar, and sake to form a marinade. 2. Place the pork slices in a shallow dish and pour the marinade over the top. Marinate the pork for at least 10 minutes or up to several hours. 3. Heat a frying pan or grill pan over medium-high heat. Add a small amount of vegetable oil to the pan. 4. Remove the pork from the marinade and discard the excess marinade. Add the pork to the pan and cook for 2-3 minutes on each side or until it is caramelized and cooked through. 5. Remove the pork from the pan and slice it into thin strips. 6. Serve the shogayaki hot, with a side of steamed rice and vegetables. Enjoy!

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Tamagoyaki Tamagoyaki is a Japanese omelette made with thin layers of beaten eggs that are cooked in a small, rectangular frying pan and rolled up to form a cylindrical shape. It is often flavored with dashi, soy sauce, and sugar, and is often served as a side dish or topping for sushi.

4 SERVINGS

15 MINUTES

INGREDIENTS 3 large eggs 1 tablespoon dashi or chicken broth 1 tablespoon soy sauce 1 teaspoon sugar Vegetable oil, for cooking

450 KCAL

EASY

DIRECTIONS 1. In a small bowl, whisk together the eggs, dashi, soy sauce, and sugar to form a smooth mixture. 2. Heat a small, rectangular frying pan over medium heat. Add a small amount of vegetable oil to the pan. 3. Pour a small amount of the egg mixture into the pan, tilting the pan to spread the mixture evenly over the surface. 4. Cook the egg for 1-2 minutes or until it is set and lightly browned on the bottom. 5. Using a spatula, carefully lift one end of the omelette and roll it up tightly. Push the rolled omelette to one end of the pan. 6. Pour a small amount of the remaining egg mixture into the pan, spreading it evenly over the surface. 7. Cook the egg for 1-2 minutes or until it is set and lightly browned on the bottom. 8. Roll the second layer of omelette up tightly, and then add it to the end of the first roll. Repeat the process until all of the egg mixture has been used up. 9. Cut the tamagoyaki into 1/2-inch slices and serve. Enjoy!

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Karaage Karaage is a Japanese dish made with bite-sized pieces of chicken that are coated in a mixture of cornstarch and flour, then deep-fried until crispy and golden brown. It is typically served as a snack or appetizer, and is often accompanied by a dipping sauce such as tonkatsu sauce or soy sauce.

6 SERVINGS

20 MINUTES

INGREDIENTS 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 1/2 cup cornstarch 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 2 cups vegetable oil, for frying Tonkatsu sauce or soy sauce, for serving (optional)

550 KCAL

EASY

DIRECTIONS 1. In a medium bowl, mix together the cornstarch, flour, salt, and pepper. 2. Coat the chicken pieces in the cornstarch mixture, shaking off any excess. 3. Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. 4. Carefully add the coated chicken pieces to the hot oil and fry for 5-7 minutes, or until they are crispy and golden brown. 5. Remove the chicken from the oil and drain on a paper towel-lined plate. 6. Serve the karaage hot, with tonkatsu sauce or soy sauce on the side for dipping, if desired. Enjoy!

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Shrimps Tempura Shrimp tempura is a Japanese dish made with large shrimp that are coated in a light and crispy batter, then deep-fried until golden brown. It is typically served with a side of tempura sauce or tonkatsu sauce for dipping, and is often accompanied by a side of steamed rice.

4 SERVINGS

20 MINUTES

INGREDIENTS

325 KCAL

MEDIUM

DIRECTIONS

1 pound large shrimp,

1. In a medium bowl, whisk together the flour, water,

peeled and deveined

baking powder, and salt to form a smooth, slightly

1 cup all-purpose flour 1 cup cold water 1/2 teaspoon baking powder

thick batter. 2. Heat a deep fryer or a large, heavy-bottomed pot to 375°F.

1/2 teaspoon salt

3. Dip the shrimp into the batter to coat them evenly.

Vegetable oil, for frying

4. Carefully add the battered shrimp to the hot oil

Tempura sauce or tonkatsu sauce, for serving (optional)

and fry for 2-3 minutes, or until they are crispy and golden brown. 5. Remove the shrimp from the oil and drain on a paper towel-lined plate. 6. Serve the shrimp tempura hot, with tempura sauce or tonkatsu sauce on the side for dipping, if desired. Enjoy!

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Natto Natto is a traditional Japanese food made from fermented soybeans. It has a strong, pungent smell and a sticky, gooey texture, and is often served with rice and other dishes such as tamagoyaki or takuan (pickled yellow daikon radish). Natto is a good source of protein and is believed to have health benefits due to its high content of enzymes and probiotics.

4 SERVINGS

30 MINUTES

100 KCAL

INGREDIENTS 1 cup dried soybeans 1 packet natto starter culture (natto-kin) Water, for soaking and cooking the soybeans

EASY

DIRECTIONS 1. Soak the soybeans in water for at least 8 hours, or overnight. 2. Drain the soaked soybeans and place them in a pressure cooker with enough water to cover them by about 1 inch. 3. Cook

the

soybeans

according

to

the

manufacturer's instructions for your pressure cooker, typically for about 30 minutes. 4. Allow the cooked soybeans to cool to room temperature. 5. In a small bowl, mix the natto-kin with a small amount of water to form a smooth paste. 6. Place the cooked soybeans in a sterilized container and add the natto-kin paste. Mix the soybeans and natto-kin together until the soybeans are evenly coated. 7. Cover the container with a lid or plastic wrap and let it sit at room temperature for about 24-48 hours, or until the natto has fermented and developed a sticky, gooey texture. 8. Serve the natto warm or at room temperature, with rice and other dishes as desired. Enjoy!

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CHAPTER 4 JAPANESE DESSERTS Japanese desserts, or "wagashi," are a traditional part of Japanese cuisine and are typically enjoyed with tea. These desserts often have a delicate, subtle sweetness and are made with natural ingredients such as red bean paste, mochi (glutinous rice flour), and agar (a type of gelatin). One popular type of wagashi is the anko-filled manjuu, which is a soft, round pastry filled with sweet red bean paste. Another well-known wagashi is mochi, which is made from pounded glutinous rice and can be filled with a variety of sweet fillings such as ice cream or fruit. In addition to being enjoyed as a dessert, wagashi are also often given as gifts on special occasions.

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Daifuku Daifuku is a popular Japanese sweet made from mochi (sticky rice cake) stuffed with a sweet bean paste filling. It is often coated in a layer of potato starch or cornstarch to prevent sticking. There are many variations of daifuku, with different fillings such as fruit or chocolate, but the most common filling is anko, a sweet bean paste made from azuki beans. Daifuku is a traditional treat in Japan, and is enjoyed for its soft, chewy texture and sweet flavor.

8 SERVINGS

60 MINUTES

130 KCAL

INGREDIENTS 1 cup glutinous rice flour 1 cup water 1/2 cup sugar 1 cup anko (sweet bean paste) Potato starch or cornstarch, for dusting

MEDIUM

DIRECTIONS 1. In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Stir until the sugar is fully dissolved. 2. Remove the pan from the heat and stir in the glutinous rice flour until a smooth dough forms. 3. Divide the dough into 8 equal pieces and roll each piece into a ball. 4. Flatten each dough ball and place a spoonful of Anko in the center. 5. Fold the dough around the filling to enclose it, sealing the edges to form a smooth ball. 6. Dust the balls with potato starch or cornstarch to prevent sticking. 7. Place the balls on a parchment paper tray and cover them with a damp cloth. 8. Steam the daifuku over boiling water for 15 minutes. 9. Serve warm or at room temperature. Enjoy! Tips for making the best daifuku: Be sure to use glutinous rice flour, also known as sweet rice flour, for this recipe. Regular rice flour will not work. If the dough is too sticky to handle, you can dust your hands with some potato starch or cornstarch to prevent sticking. If you can't find Anko, you can also use other fillings such as fruit, chocolate, or sweetened red bean paste.

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Wagashi Wagashi is a type of traditional Japanese confectionery that is enjoyed for its delicate and elegant flavors and textures. It is made with natural ingredients such as rice flour, sugar, and plant extracts, and often has a sweet bean paste filling. There are many different types of wagashi, each with its own unique flavor and shape, and they are often served with tea as a way to enjoy the beauty of the natural world and the changing seasons.

8 SERVINGS

60 MINUTES

130 KCAL

INGREDIENTS 1 cup glutinous rice flour 1 cup water 1/2 cup sugar 1 cup anko (sweet bean

MEDIUM

DIRECTIONS 1. In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Stir until the sugar is fully dissolved. 2. Remove the pan from the heat and stir in the

paste)

glutinous rice flour until a smooth dough forms. If

Red food coloring, optional

you want to add a touch of color to your wagashi,

Potato starch or cornstarch,

you can add a few drops of red food coloring at

for dusting

this point. 3. Divide the dough into 8 equal pieces and roll each piece into a ball. 4. Flatten each dough ball and place a spoonful of anko in the center. 5. Fold the dough around the filling to enclose it, sealing the edges to form a smooth ball. 6. Dust the balls with potato starch or cornstarch to prevent sticking. 7. Place the balls on a parchment paper tray and cover them with a damp cloth. 8. Steam the wagashi over boiling water for 15 minutes. 9. Serve warm or at room temperature. Enjoy! Tips for making the best wagashi: Be sure to use glutinous rice flour, also known as sweet rice flour, for this recipe. Regular rice flour will not work. If the dough is too sticky to handle, you can dust your hands with a little bit of potato starch or cornstarch to prevent sticking.

Mochi Ice Cream Mochi ice cream is a popular dessert in Japan and worldwide, featuring a soft, chewy mochi (sticky rice cake) exterior and a creamy ice cream filling. It is believed to have originated in Japan in the 1990s and has since become a popular treat in many countries. Mochi ice cream comes in a variety of flavors, from classic vanilla to more exotic flavors like green tea and black sesame.

8 SERVINGS

30 MINUTES

150 KCAL

INGREDIENTS 1 cup glutinous rice flour 1 cup water 1/2 cup sugar 8 scoops ice cream (flavor of your choice) Potato starch or cornstarch, for dusting

MEDIUM

DIRECTIONS 1. In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Stir until the sugar is fully dissolved. 2. Remove the pan from the heat and stir in the glutinous rice flour until a smooth dough forms. 3. Divide the dough into 8 equal pieces and roll each piece into a ball. 4. Flatten each dough ball and place a scoop of ice cream in the center. 5. Fold the dough around the ice cream to enclose it, sealing the edges to form a smooth ball. 6. Dust the balls with potato starch or cornstarch to prevent sticking. 7. Place the balls on a tray lined with parchment paper and freeze for at least 1 hour. 8. To serve, remove the mochi ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. Enjoy!

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Anmitsu Anmitsu is a traditional Japanese dessert made with agar agar jelly, sweet bean paste, and various toppings such as fruit, mochi, and ice cream. It is believed to have originated in the late 19th century, and has since become a popular dessert in Japan. Anmitsu is often served in a small bowl or glass, and is enjoyed for its refreshing and light flavors.

4 SERVINGS

60 MINUTES

INGREDIENTS

200 KCAL

MEDIUM

DIRECTIONS

2 cups water

1. In a medium saucepan, bring the water to a boil.

2 tablespoons agar-agar

2. Add the agar-agar flakes and sugar, and stir until

flakes 4 tablespoons sugar

the agar-agar is fully dissolved. 3. Remove the saucepan from the heat and pour the

4 tablespoons red bean

mixture into a square or rectangular container.

paste

Allow the mixture to cool and set in the

Assorted fruit, such as

refrigerator for at least 30 minutes.

diced mango,

4. Cut the agar jelly into small cubes.

strawberries, and kiwi

5. Divide the agar jelly cubes, red bean paste, and

4 tablespoons black syrup (such as black sugar syrup or molasses)

fruit among four serving dishes. 6. Drizzle black syrup over the top of the ingredients in each dish. 7. Serve chilled. Enjoy!

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Dorayaki Dorayaki is a traditional Japanese sweet consisting of two small round pancakes sandwiching a filling of sweet red bean paste. It is believed to have originated in the early 20th century, and has become a popular snack throughout Japan.

6 SERVINGS

30 MINUTES

INGREDIENTS 1 cup all-purpose flour 1 teaspoon baking powder

300 KCAL

EASY

DIRECTIONS 1. In a medium mixing bowl, combine the flour, baking powder, and sugar. 2. In a separate mixing bowl, beat the egg, then add

2 tablespoons sugar

the milk and vanilla extract. Pour the wet

1 egg

ingredients into the dry ingredients and mix until

1/2 cup milk 1/2 teaspoon vanilla

well combined. 3. Heat a large nonstick skillet over medium heat.

extract

Drop spoonfuls of the batter into the skillet and

1 cup red bean paste

cook for 2-3 minutes on each side until the pancakes are golden brown. 4. Repeat the process until all of the batters is used up. You should have about 12 pancakes. 5. Spread a spoonful of red bean paste on one pancake, then top it with another pancake to form a sandwich. Repeat with the remaining pancakes and red bean paste. 6. Serve warm. Enjoy!

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Dango Dango is a type of Japanese dumpling made from mochiko (sweet rice flour) and often served on a skewer. It can be enjoyed on its own, or as a topping for desserts such as anmitsu or mitarashi dango (dango served with a sweet soy sauce glaze).

8 SERVINGS

30 MINUTES

INGREDIENTS 1 cup mochiko (sweet rice

100 KCAL

EASY

DIRECTIONS 1. In a medium mixing bowl, combine the mochiko,

flour)

water, sugar, and salt. Mix until a smooth dough

1/2 cup water

forms. If the dough is too dry, add a small amount

1/4 cup sugar

of water. If the dough is too wet, add a small

1/4 teaspoon salt 2 tablespoons butter, melted (optional)

amount of mochiko. 2. Divide the dough into 8 equal pieces and roll each piece into a ball. 3. Thread the balls onto skewers, leaving a small space between each one. 4. Place the skewers on a steamer basket and steam for 15-20 minutes, until the dango is soft and cooked through. 5. Optional: brush the dango with melted butter before serving. 6. Serve warm or at room temperature. Enjoy!

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CONCLUSION The all-time classic Japanese recipes featured in this book provide a culinary journey through the diverse and flavorful world of Japanese cuisine. From savory miso soup and tender teriyaki chicken to delicate sushi and refreshingly sweet mochi, these dishes showcase the unique and varied flavors that have made Japanese food so beloved worldwide. In addition to their delicious taste, these recipes also offer a glimpse into Japan's rich cultural history and traditions. Whether you are an experienced chef looking to expand your culinary repertoire or a beginner looking to try something new, these all-time classic Japanese recipes offer something for everyone. Each recipe is a testament to the art and skill that goes into creating traditional Japanese dishes. Exploring them allows us to gain a deeper appreciation for the flavors and techniques passed down for generations.

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CHINESE COOKBOOK 50 Easy Recipes For Cooking Traditional Dishes From China At Home

Emma Yang

© Copyright 2023 by Emma Yang - All rights reserved. Without the prior written permission of the Publisher, no part of this publication may be stored in a retrieval system, replicated, or transferred in any form or medium, digital, scanning, recording, printing, mechanical, or otherwise, except as permitted under 1976 United States Copyright Act, section 107 or 108. Permission concerns should be directed to the publisher's permission department. Legal Notice This book is copyright protected. It is only to be used for personal purposes. Without the author's or publisher's permission, you cannot paraphrase, quote, copy, distribute, sell, or change any part of the information in this book. Disclaimer Notice This book is written and published independently. Please keep in mind that the material in this publication is solely for educational and entertaining purposes. All efforts have provided authentic, up-to-date, trustworthy, and comprehensive information. There are no express or implied assurances. The purpose of this book's material is to assist readers in having a better understanding of the subject matter. The activities, information, and exercises are provided solely for self-help information. This book is not intended to replace expert psychologists, legal, financial, or other guidance. If you require counseling, please get in touch with a qualified professional. By reading this text, the reader accepts that the author will not be held liable for any damages, indirectly or directly, experienced due to the use of the information included herein, particularly, but not limited to, omissions, errors, or inaccuracies. You are accountable for your decisions, actions, and consequences as a reader.

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INTRODUCTION Chinese cuisine is a centuries-old culinary tradition with a rich history and cultural significance. Its origins can be traced back to the Xia Dynasty (2070 BCE - 1600 BCE) when the Chinese people first began cultivating grains and raising livestock. Over the centuries, Chinese cuisine has been influenced by a variety of regional and cultural factors, including geography, climate, and the availability of ingredients. One of the hallmarks of Chinese cuisine is its emphasis on balance and harmony in both flavor and presentation. Dishes are often prepared using a combination of savory, sweet, sour, and spicy flavors, and ingredients are chosen for their complementary tastes and textures. The use of different cooking techniques, such as stir-frying, steaming, and boiling, also helps to bring out the unique flavors of each ingredient. Rice is a staple grain in Chinese cuisine and is often served as the main component of a meal. In addition to rice, wheat-based products such as noodles and dumplings are also widely consumed. Meat, vegetables, and seafood are also integral parts of Chinese meals, and these ingredients are often prepared in a variety of ways, including stir-frying, braising, and roasting. Seasonings and condiments play a significant role in Chinese cooking, with soy sauce, oyster sauce, and hoisin sauce being among the most commonly used. Other common ingredients include ginger, garlic, chili peppers, and vinegar, which are used to add depth and complexity to the flavors of dishes. In terms of presentation, Chinese cuisine is known for its beautiful and intricate plating, with dishes often featuring colorful garnishes and intricate decorative elements. From the iconic Peking duck to the spicy and aromatic Szechuan dishes, Chinese cuisine has something for everyone, and its popularity continues to grow worldwide.

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Whether you are a beginner or an experienced cook, there are many delicious and authentic Chinese dishes that you can easily prepare at home. With just a few ingredients and some basic cooking techniques, you can bring the flavors and traditions of China into your own kitchen and create a truly memorable dining experience.

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CHAPTER 1 DUMPLINGS Dumplings are a popular and beloved food in traditional Chinese cuisine, with a history dating back over 1,800 years. They are made with various fillings, including meat, seafood, vegetables, and grains, and can be cooked in various ways, including steaming, frying, and boiling. One of the most famous types of dumplings in Chinese cuisine is the jiaozi, a boiled dumpling filled with a mixture of meat and vegetables. Jiaozi are often eaten during the Chinese New Year and symbolize prosperity and good luck. Another popular type of dumpling is the xiaolongbao, a type of steamed dumpling filled with a mixture of meat and broth. Dumplings are often served as a snack or as part of a larger meal and can be found at street markets, restaurants, and at home. They are a popular choice for both everyday meals and special occasions and are enjoyed by people of all ages. Overall, dumplings are a beloved and integral part of traditional Chinese cuisine, with a long history and a variety of different types and fillings. They are enjoyed by people around the world and are often served as a snack or as part of a larger meal!

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Szechuan Chicken Dumplings The Szechuan chicken dumplings are a spicy twist on the traditional Chinese dumpling. Filled with ground chicken and Szechuan pickled vegetables and flavored with Szechuan chili paste, they pack a punch of flavor in every bite.

4 SERVINGS

60 MINUTES

1/2 cup finely chopped Szechuan pickled vegetables 1 tablespoon Szechuan chili paste 1/2 teaspoon salt

EASY

DIRECTIONS

INGREDIENTS 1/2 pound ground chicken

120 KCAL

1. In a large bowl, mix together the ground chicken, Szechuan pickled vegetables, chili paste, salt, white pepper, and sugar until well combined. 2. Lay out the wonton wrappers on a clean, flat surface. Place about 1 tablespoon of the chicken mixture in the center of each wrapper. 3. Wet the edges of the wrapper with a small

1/4 teaspoon white pepper

amount of water, and then fold the wrapper in half

1/4 teaspoon sugar

to form a triangle. Press the edges together to seal

25 wonton wrappers

the dumpling.

2 tablespoons vegetable oil, for frying

4. Repeat this process with the remaining wrappers and filling. 5. Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, add the dumplings in a single layer and cook for 2-3 minutes, until the bottoms are golden brown. 6. Add about 1/4 cup of water to the skillet, cover, and cook for an additional 3-4 minutes, until the dumplings are cooked through. 7. Remove the dumplings from the skillet and serve immediately. Enjoy!

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Shrimp and Leek Dumplings The shrimp and leek dumplings are a tasty and flavorful twist on the traditional Chinese dumpling. Filled with chopped shrimp and leeks and flavored with oyster sauce, they make for a delicious appetizer or snack.

4 SERVINGS

60 MINUTES

INGREDIENTS 1/2 pound peeled and deveined shrimp, finely chopped 1/2 cup finely chopped leeks 1 tablespoon oyster sauce 1/2 teaspoon salt 1/4 teaspoon white pepper

100 KCAL

EASY

DIRECTIONS 1. In a mixing bowl, stir together the chopped shrimp, leeks, oyster sauce, salt, white pepper, and sugar. 2. Lay out the wonton wrappers on a clean, flat surface. Place about 1 tablespoon of the shrimp and leek mixture in the center of each wrapper. 3. Wet the edges of the wrapper with a small

1/4 teaspoon sugar

amount of water, and then fold the wrapper in half

25 wonton wrappers

to form a triangle. Press the edges together to seal

2 tablespoons vegetable oil,

the dumpling.

for frying

4. Repeat this process with the remaining wrappers and filling. 5. Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, add the dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown. 6. Add about 1/4 cup of water to the skillet, cover, and cook for an additional 3-4 minutes until the dumplings are cooked through. 7. Remove the dumplings from the skillet and serve immediately. Enjoy!

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Pork and Chive Dumplings These dumplings are a popular Chinese dish that consists of ground pork and chives wrapped in a thin wonton wrapper and cooked until tender. They are often served as a snack or appetizer and can be pan-fried, boiled, or steamed. The origins of dumplings in China can be traced back to the Han Dynasty (206 BC – 220 AD), when they were filled with meat and vegetables and served as a staple food. Today, dumplings are enjoyed in many different regions of China and have become a beloved dish worldwide.

4 SERVINGS

60 MINUTES

INGREDIENTS 1/2 pound ground pork 1/2 cup finely chopped chives 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon sugar 25 wonton wrappers 2 tablespoons vegetable oil, for frying

120 KCAL

MEDIUM

DIRECTIONS 1. Mix the ground pork, chives, salt, white pepper, and sugar in a bowl until well combined. 2. Place a wonton wrapper on a clean surface and spoon about 1 tablespoon of the pork mixture into the center. 3. Wet the edges of the wrapper with water, and fold the wrapper in half to form a triangle. Pinch the edges together to seal the dumpling. 4. Repeat with the remaining wrappers and filling. 5. Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, add the dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown. 6. Add about 1/4 cup of water to the skillet, cover, and cook for an additional 3-4 minutes until the dumplings are cooked through. 7. Remove the dumplings from the skillet and serve immediately. Enjoy!

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Mushroom and Eggplant Dumplings The mushroom and eggplant dumplings are a unique and flavorful twist on the traditional Chinese dumpling. Filled with a mixture of chopped mushrooms and diced eggplant and seasoned with hoisin sauce, they make for a tasty and vegetarian-friendly option.

4 SERVINGS

60 MINUTES

110 KCAL

INGREDIENTS 1/2 cup finely chopped mixed mushrooms 1/2 cup finely diced eggplant

EASY

DIRECTIONS 1. In a mixing bowl, combine the mushrooms, eggplant, hoisin sauce, salt, white pepper, and sugar. Mix until well combined. 2. To assemble the dumplings, hold a wonton

1 tablespoon hoisin sauce

wrapper in the palm of your hand. Place about 1

1/2 teaspoon salt

tablespoon

1/4 teaspoon white pepper

mixture in the center of the wrapper.

1/4 teaspoon sugar 25 wonton wrappers 2 tablespoons vegetable oil, for frying

of

the

mushroom

and

eggplant

3. Bring the edges of the wrapper together, pleating and pinching the edges to seal the dumpling. 4. Repeat this process with the remaining wrappers and filling. 5. Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, add the dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown. 6. Pour in about 1/4 cup of water, cover the pan, and continue cooking for an additional 3-4 minutes until the dumplings are cooked through. 7. Serve the dumplings hot, and enjoy!

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Vegetable and Tofu Dumplings The vegetable and tofu dumplings are a delicious and healthy twist on the traditional Chinese dumpling. Filled with a mixture of finely chopped vegetables and crumbled tofu, and seasoned with soy sauce and spices, they are a great option for vegetarians or those looking to add more plant-based protein to their diet.

4 SERVINGS

60 MINUTES

INGREDIENTS 1/2 cup finely chopped mixed vegetables (such as carrots, bell peppers, and mushrooms) 1/2 cup crumbled tofu 1 tablespoon soy sauce 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon sugar 25 wonton wrappers 2 tablespoons vegetable oil, for frying

110 KCAL

EASY

DIRECTIONS 1. In a mixing bowl, combine the vegetables, tofu, soy sauce, salt, white pepper, and sugar. Mix until well combined. 2. Place a wonton wrapper on a clean surface. Scoop about 1 tablespoon of the vegetable and tofu mixture onto the center of the wrapper. 3. Dab a bit of water along the edges of the wrapper. Fold the wrapper in half to form a crescent shape, sealing the edges by pressing them together. 4. Repeat this process with the remaining wrappers and filling. 5. In a large frying pan, heat the vegetable oil over medium heat. Once hot, add the dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes. 6. Pour in about 1/4 cup of water, cover the pan, and continue cooking for an additional 3-4 minutes until the dumplings are cooked through. 7. Serve the dumplings hot and enjoy!

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CHAPTER 2 NOODLES Noodles are an integral part of Chinese cuisine and have a long history dating back over 4,000 years. They are a staple food in China and are enjoyed by people of all ages. Many different types of noodles are used in Chinese cuisine, including wheat, rice, and bean. Wheat noodles, also known as "mian," are the most common type of noodles used in Chinese cuisine. They are made from wheat flour and water and are often served in soups or stir-fried dishes. One of the most well-known dishes that utilize wheat noodles is chow mein, which is made with stir-fried noodles and a variety of vegetables and meats. Rice noodles, also known as "fan," are made from rice flour and water and are common in southern China. They are often used in soups, stir-fried dishes, and cold dishes. One of the most famous dishes that utilize rice noodles is pad thai, which is a popular Thai dish made with stir-fried rice noodles, shrimp, and a variety of vegetables. Bean noodles, also known as "dao," are made from various types of beans and are common in northern China. They are often used in soups and cold dishes and have a chewy texture. Overall, noodles are an important part of Chinese cuisine and are enjoyed by people worldwide. They can be served in various dishes and are a staple food in China.

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Lo Mein Lo mein is a popular Chinese noodle dish made with thin wheat noodles, vegetables, and meat (optional). It is typically stir-fried and seasoned with oyster sauce, soy sauce, and white pepper, and is often served as a main course or a side dish. It is a flavorful and satisfying dish that is easy to make at home.

4 SERVINGS

30 MINUTES

INGREDIENTS 8 ounces lo mein noodles 2 tablespoons vegetable oil 2 cloves garlic, minced

300 KCAL

EASY

DIRECTIONS 1. Cook the lo mein noodles according to the package instructions. Drain and set aside. 2. Heat a wok or large skillet over high heat. Add the

1/2 cup sliced shiitake

vegetable oil and swirl to coat the pan. Add the

mushrooms

garlic, mushrooms, carrots, bell peppers, and Napa

1/2 cup sliced carrots

cabbage, and stir-fry for 2-3 minutes until the

1/2 cup sliced bell peppers 1 cup sliced Napa cabbage 2 cups sliced chicken or beef (optional) 2 tablespoons oyster sauce 1 tablespoon soy sauce 1/4 teaspoon white pepper 2 green onions, sliced

vegetables are tender. 3. If using chicken or beef, add it to the pan and stirfry until cooked through. 4. Add the cooked noodles to the pan and toss with the vegetables and meat. 5. Mix the oyster sauce, soy sauce, and white pepper in a small bowl. Pour the sauce over the noodles and toss to coat. 6. Sprinkle with green onions and serve hot. Enjoy!

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Dan-Dan Noodles Dan-dan noodles are a spicy and flavorful Chinese dish originating in the Sichuan province. They are made with thin wheat noodles, ground pork, vegetables, and a spicy sauce made with chili bean paste and Sichuan peppercorns. Dan-dan noodles are typically served as a main course and are popular street food in China.

4 SERVINGS

30 MINUTES

INGREDIENTS 8 ounces thin wheat noodles 2 tablespoons vegetable oil

300 KCAL

EASY

DIRECTIONS 1. Cook the noodles according to the package instructions. Drain and set aside. 2. Heat a wok or large skillet over high heat. Add the

2 cloves garlic, minced

vegetable oil and swirl to coat the pan. Add the

1 tablespoon Sichuan

garlic, Sichuan peppercorns, ground pork, and stir-

peppercorns 1/2 cup ground pork

fry for 2-3 minutes until the pork is cooked. 3. Add the bell peppers, Napa cabbage, and chicken

1/2 cup sliced bell peppers

or beef (if using) to the pan and stir-fry for an

1 cup sliced Napa cabbage

additional 2-3 minutes until the vegetables are

2 cups sliced chicken or

tender.

beef (optional) 2 tablespoons chili bean paste 1 tablespoon soy sauce 1/4 teaspoon white pepper 2 green onions, sliced

4. Add the cooked noodles to the pan and toss with the meat and vegetables. 5. Mix the chili bean paste, soy sauce, and white pepper in a small bowl. Pour the sauce over the noodles and toss to coat. 6. Sprinkle with green onions and serve hot. Enjoy!

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Sesame Noodles Sesame noodles are a delicious and easy Chinese noodle dish made with thin wheat noodles, vegetables, and a flavorful sesame sauce. They can be served with chicken, pork or a vegetarian version, trendy in several classy restaurants in mainland China.

4 SERVINGS

30 MINUTES

INGREDIENTS 8 ounces thin wheat noodles 2 tablespoons vegetable oil

250 KCAL

EASY

DIRECTIONS 1. Cook the noodles according to the package instructions. Drain and set aside. 2. Heat a wok or large skillet over high heat. Add the

2 cloves garlic, minced

vegetable oil and swirl to coat the pan. Add the

1/2 cup sliced red bell

garlic, bell peppers, cucumber, carrot, and bok

peppers

choy, and stir-fry for 2-3 minutes, until the

1/2 cup julienned cucumber 1/2 cup grated carrot 1 cup sliced bok choy 2 cups sliced tofu (optional) 2 tablespoons tahini 1 tablespoon soy sauce 1/4 teaspoon white pepper 2 tablespoons toasted sesame seeds

vegetables are tender. 3. If using tofu, add it to the pan and stir-fry until heated through. 4. Add the cooked noodles to the pan and toss with the vegetables and tofu. 5. Mix the tahini, soy sauce, and white pepper in a small bowl. Pour the sauce over the noodles and toss to coat. 6. Sprinkle with toasted sesame seeds and serve hot. Enjoy!

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Singapore Noodles Singapore noodles are a popular Chinese-Singaporean noodle dish made with thin rice noodles, vegetables, and curry seasoning. They can be served as a main course or a side dish and are a flavorful and aromatic option for a weeknight meal.

4 SERVINGS

30 MINUTES

INGREDIENTS 8 ounces thin rice noodles 2 tablespoons vegetable oil 2 cloves garlic, minced

250 KCAL

EASY

DIRECTIONS 1. Soak the rice noodles in hot water for 20 minutes, or until softened. Drain and set aside. 2. Heat a wok or large skillet over high heat. Add the

1/2 cup sliced red bell

vegetable oil and swirl to coat the pan. Add the

peppers

garlic, bell peppers, cucumber, carrot, and bok

1/2 cup julienned cucumber

choy, and stir-fry for 2-3 minutes, until the

1/2 cup grated carrot 1 cup sliced bok choy 2 cups sliced tofu or shrimp (optional) 1 tablespoon curry powder 1 tablespoon soy sauce 1/4 teaspoon white pepper 2 tablespoons chopped

vegetables are tender. 3. If using tofu or shrimp, add it to the pan and stirfry until heated through. 4. Add the softened noodles to the pan and toss with the vegetables and protein. 5. Sprinkle the curry powder, soy sauce, and white pepper over the noodles and toss to coat. 6. Sprinkle with cilantro and serve hot. Enjoy!

cilantro

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Zha Jiang Noodles Zha jiang noodles are a popular Chinese noodle dish made with thin wheat noodles, vegetables, and a savory and slightly sweet zha jiang sauce made with fermented soybean paste. They can be served as a main course or a side dish and are a delicious and satisfying option for a weeknight meal.

4 SERVINGS

30 MINUTES

noodles 2 tablespoons vegetable oil

EASY

DIRECTIONS

INGREDIENTS 8 ounces thin wheat

250 KCAL

1. Cook the noodles according to the package instructions. Drain and set aside. 2. Heat a wok or large skillet over high heat. Add the

2 cloves garlic, minced

vegetable oil and swirl to coat the pan. Add the

1/2 cup sliced red bell

garlic, bell peppers, cucumber, carrot, and bok

peppers

choy, and stir-fry for 2-3 minutes, until the

1/2 cup julienned cucumber 1/2 cup grated carrot 1 cup sliced bok choy

vegetables are tender. 3. If using tofu or ground pork, add it to the pan and stir-fry until heated through.

2 cups sliced tofu or ground 4. Add the cooked noodles to the pan and toss with pork (optional) 1/2 cup zha jiang sauce (available at Asian markets or online)

the vegetables and protein. 5. Pour the zha jiang sauce over the noodles and toss to coat. 6. Sprinkle with green onions and serve hot. Enjoy!

2 green onions, sliced

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CHAPTER 3 CHINESE RECIPES -MEATMeat has always played a significant role in traditional Chinese cuisine. It is often used as a garnish or added to dishes to provide protein and enhance the flavor of the dish. There are many different types of meat used in Chinese cuisine, including duck, beef, and chicken. Duck is a popular choice in traditional Chinese cuisine, particularly in the southern regions of China. It is often served roasted or braised and is a popular dish during special occasions and festivals. Peking duck, with its crisp skin and flavorful meat, is a well-known dish that originated in Beijing. Another popular dish is Cantonese roast duck, which is known for its succulent meat and crispy skin. Beef is also commonly used in Chinese cuisine, although it is not as popular as it is in Western countries. It is often used in stir-fries, braises, and soups and is often cooked with vegetables and spices to add flavor. One of the most famous dishes that utilizes beef is Mongolian beef, which is made with thinly sliced beef that is stir-fried with vegetables and a flavorful sauce. Chicken is another common type of meat used in Chinese cuisine. It is often used in stir-fries, soups, and braised dishes. One of the most well-known dishes that utilizes chicken is General Tso's chicken, which is made with deep-fried chicken pieces that are coated in a sweet and spicy sauce. Another popular dish is Szechuan chicken, which is made with diced chicken and vegetables that are stir-fried in a spicy sauce. Overall, meat plays a significant role in traditional Chinese cuisine and is often used to add flavor and protein to dishes. Duck, beef, and chicken are all commonly used in a variety of dishes and are enjoyed by many people around the world.

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Cantonese Roast Duck Cantonese roast duck is a traditional Chinese dish made by marinating a whole duck in a mixture of soy sauce, honey, and various spices before roasting it in an oven or over a fire until the skin is crisp and the meat is tender. It is often served with thin wheat pancakes, hoisin sauce or plum sauce, and sliced green onions or scallions.

4 SERVINGS

120 MINUTES

400 KCAL

INGREDIENTS

MEDIUM

DIRECTIONS

1 whole duck, about 4-5

1. Preheat your oven to 400°F.

pounds

2. Mix the honey, soy sauce, hoisin sauce, five-spice

1 tablespoon honey

powder, and salt in a small bowl to create a

2 tablespoons soy sauce

marinade for its signature flavor.

1 tablespoon hoisin sauce 1/2 teaspoon five-spice powder

3. Place the duck in a roasting pan and brush the marinade all over the skin. Be sure to get every nook and cranny.

1/2 teaspoon salt

4. Place the duck in the oven and roast for 1 hour.

2 tablespoons vegetable oil

5. Increase the oven temperature to 450°F and roast

1/2 cup water Thin wheat pancakes Sliced green onions or scallions Hoisin sauce or plum sauce for dipping

for an additional 20-30 minutes to get a really crisp skin and give the duck a beautiful golden color. 6. While the duck is cooking, heat a small saucepan over medium heat. Add the vegetable oil and water and bring to a boil. 7. Reduce the heat to low and simmer for 5-10 minutes, until the mixture has thickened slightly. 8. In the last 10 minutes of cooking, brush the glaze over the duck. This will give the skin a shiny, caramelized appearance and add an extra layer of flavor. 9. Once the duck is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. 10. To serve, carve the duck into thin slices and serve with thin wheat pancakes, hoisin sauce or plum sauce, and sliced green onions or scallions. Enjoy!

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Beijing Roast Duck Beijing roast duck is a classic Chinese dish that is enjoyed throughout the country and around the world. It is made by roasting a whole duck over a fire or in an oven until the skin is crispy and the meat is tender and juicy. The key to a good roast duck is to balance the crisp skin and the succulent meat, which is often achieved by basting the duck with oil or fat during the cooking process.

4 SERVINGS

120 MINUTES

INGREDIENTS

400 KCAL

MEDIUM

DIRECTIONS

1 whole duck, about 4-5

1. Preheat the oven to 400°F.

pounds

2. In a small bowl, mix together the honey, soy sauce,

1 tablespoon honey 2 tablespoons soy sauce 1 tablespoon hoisin sauce

hoisin sauce, five-spice powder, and salt. 3. Place the duck in a roasting pan and brush the mixture all over the skin.

1/2 teaspoon five spice

4. Place the duck in the oven and roast for 1 hour.

powder

5. Increase the oven temperature to 450°F and roast

1/2 teaspoon salt 2 tablespoons vegetable oil 1/2 cup water Thin wheat pancakes Sliced green onions or scallions

for an additional 20-30 minutes until the skin is crispy and the meat is tender. 6. While the duck is roasting, heat a small saucepan over medium heat. Add the vegetable oil and water and bring to a boil. 7. Reduce the heat to low and simmer for 5-10 minutes until the mixture has thickened slightly. 8. When the duck is done, remove it from the oven and let it rest for 10-15 minutes before carving. 9. To serve, carve the duck into thin slices and serve with thin wheat pancakes, hoisin sauce, and sliced green onions or scallions.

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Nanjing Brine-Boiled Duck Nanjing brine-boiled duck is a traditional Chinese dish made by simmering a whole duck in a flavorful brine before roasting it in the oven to achieve a crispy skin. It is often served with thin wheat pancakes, hoisin sauce or plum sauce, and sliced green onions or scallions.

4 SERVINGS

110 MINUTES

450 KCAL

MEDIUM

DIRECTIONS

INGREDIENTS 1 whole duck, about 4-5

1. In a large pot, bring the water to a boil.

pounds

2. Add the salt, honey, soy sauce, rice wine, brown

2 quarts water

sugar, and five-spice powder. Stir until the salt and

1 cup salt

sugar have dissolved.

1/2 cup honey 1/2 cup soy sauce 1/2 cup rice wine 1/2 cup brown sugar 1 tablespoon five spice powder 2 tablespoons vegetable oil Thin wheat pancakes Sliced green onions or

3. Place the duck in the pot and bring the mixture back to a boil. 4. Reduce the heat to low and simmer for 1 hour until the duck is cooked through and the meat is tender. 5. Remove the duck from the pot and let it cool to room temperature. 6. Heat a small saucepan over medium heat. Add the vegetable oil and bring it to a boil. 7. Reduce the heat to low and simmer for 5-10

scallions

minutes until the oil has thickened slightly. This

Hoisin sauce or plum

will be used as a glaze for the duck.

sauce for dipping

8. Brush the glaze over the duck, covering the entire surface. 9. Preheat the oven to 400°F. 10. Place the duck in the oven and roast for 10-15 minutes until the skin is crispy. 11. Remove the duck from the oven and let it rest for 5-10 minutes before carving. 12. To serve, carve the duck into thin slices and serve with thin wheat pancakes, hoisin sauce or plum sauce, and sliced green onions or scallions. Enjoy!

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Black Pepper Beef Black pepper beef is a delicious and easy-to-prepare Chinese dish made with thinly sliced beef tenderloin that is stir-fried with black pepper, garlic, and a savory sauce. It is often served over steamed rice or noodles and is a popular choice for busy weeknight dinners.

4 SERVINGS

30 MINUTES

into thin slices 1 tablespoon vegetable oil 2 cloves garlic, minced 1 tablespoon fresh black pepper, coarsely ground 1/4 cup soy sauce 1/4 cup beef broth 1 tablespoon brown sugar 1 teaspoon cornstarch 1/4 cup water 2 green onions or scallions, sliced

EASY

DIRECTIONS

INGREDIENTS 1 pound beef tenderloin, cut

450 KCAL

1. Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the bottom of the pan. 2. Add the beef to the pan and cook for 1-2 minutes on each side, until browned. 3. Add the garlic and black pepper to the pan and cook for an additional minute until fragrant. 4. Add the soy sauce, beef broth, and brown sugar to the pan and bring to a boil. 5. Mix the cornstarch and water in a small bowl to create a slurry. 6. Add the slurry to the pan and stir until the sauce has thickened. 7. Add the green onions or scallions to the pan and stir to combine. 8. Serve the black pepper beef over steamed rice or noodles. Enjoy!

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Stir-Fried Beef and Potatoes Stir-fried beef and potatoes is a classic Chinese dish made with thin slices of tender beef sirloin and cubed potatoes that are stir-fried together in a wok with garlic and ginger. The flavorful sauce is made with soy sauce, beef broth, and hoisin sauce, and is thickened with a cornstarch slurry. This dish is often served over steamed rice or noodles and is a hearty and satisfying meal that is perfect for a quick and easy dinner.

4 SERVINGS

30 MINUTES

450 KCAL

INGREDIENTS 1 pound beef sirloin, cut into thin slices 1 medium potato, peeled and cut into small cubes 1 tablespoon vegetable oil 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1/4 cup soy sauce 1/4 cup beef broth 1 tablespoon hoisin sauce 1 teaspoon cornstarch 1/4 cup water 2 green onions or scallions, sliced

EASY

DIRECTIONS 1. Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the bottom of the pan. 2. Add the beef to the pan and cook for 1-2 minutes on each side, until browned. 3. Add the potato to the pan and cook for an additional 3-4 minutes, until tender. 4. Add the garlic and ginger to the pan and cook for an additional minute until fragrant. 5. Add the soy sauce, beef broth, and hoisin sauce to the pan and bring to a boil. 6. Mix the cornstarch and water in a small bowl to create a slurry. 7. Add the slurry to the pan and stir until the sauce has thickened. 8. Add the green onions or scallions to the pan and stir to combine. 9. Serve

the

stir-fried

beef

and

steamed rice or noodles. Enjoy!

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potatoes

over

Hand Torn Beef Hand torn beef is a Chinese dish made with thin slices of beef sirloin that are cooked with onions, garlic, ginger, and red bell peppers in a savory sauce. It is often served over steamed rice or noodles and is a flavorful and satisfying meal.

4 SERVINGS

45 MINUTES

INGREDIENTS 1 pound beef sirloin, cut into thin slices 2 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, minced

400 KCAL

MEDIUM

DIRECTIONS 1. Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the bottom of the pan. 2. Add the beef to the pan and cook for 1-2 minutes on each side, until browned.

1 tablespoon fresh ginger,

3. Remove the beef from the pan and set it aside.

grated

4. Add the onion, garlic, and ginger to the pan and

1/4 cup soy sauce 1/4 cup beef broth 1 tablespoon hoisin sauce 1 teaspoon cornstarch 1/4 cup water 1 red bell pepper, chopped 2 green onions or scallions, sliced

cook for 2-3 minutes, until the onion is translucent. 5. Add the soy sauce, beef broth, and hoisin sauce to the pan and bring to a boil. 6. In a small bowl, mix together the cornstarch and water to create a slurry. 7. Add the slurry to the pan and stir until the sauce has thickened. 8. Add the red bell pepper, green onions or scallions, and reserved beef to the pan and stir to combine. 9. Serve the hand torn beef over steamed rice or noodles. Enjoy!

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Pineapple Chicken Pineapple chicken is a sweet and savory Chinese dish made with small cubes of boneless, skinless chicken breasts that are stir-fried with onions, garlic, and diced pineapple in a sauce made with soy sauce, chicken broth, and honey. It is often served over steamed rice or noodles and is a popular choice for a quick and easy dinner.

4 SERVINGS

30 MINUTES

INGREDIENTS 1 pound boneless, skinless chicken breasts, cut into small cubes 1 tablespoon vegetable oil 1 small onion, chopped 2 cloves garlic, minced 1/4 cup soy sauce 1/4 cup chicken broth 1 tablespoon honey 1 teaspoon cornstarch 1/4 cup water 1 cup diced pineapple 2 green onions or scallions, sliced

300 KCAL

EASY

DIRECTIONS 1. Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the bottom of the pan. 2. Add the chicken to the pan and cook for 3-4 minutes, until no longer pink. 3. Add the onion and garlic to the pan and cook for an additional 2-3 minutes until the onion is translucent. 4. Add the soy sauce, chicken broth, and honey to the pan and bring to a boil. 5. Mix the cornstarch and water in a small bowl to create a slurry. 6. Add the slurry to the pan and stir until the sauce has thickened. 7. Add the diced pineapple and green onions or scallions to the pan and stir to combine. 8. Serve the pineapple chicken over steamed rice or noodles. Enjoy!

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Chicken Chop Suey Chicken chop suey is a classic Chinese-American dish made with small cubes of boneless, skinless chicken breasts that are stir-fried with onions, garlic, celery, and carrots in a flavorful sauce made with chicken broth, soy sauce, and hoisin sauce. It is often served over noodles or rice and is a quick and easy meal that is perfect for busy weeknights.

4 SERVINGS

30 MINUTES

INGREDIENTS 1 pound boneless, skinless chicken breasts, cut into small cubes 1 tablespoon vegetable oil

300 KCAL

EASY

DIRECTIONS 1. Heat a large skillet or wok over high heat. Add the vegetable oil and swirl to coat the bottom of the pan. 2. Add the chicken to the pan and cook for 3-4 minutes, until no longer pink.

1 small onion, chopped

3. While the chicken is cooking, mix together the

2 cloves garlic, minced

chicken broth, soy sauce, and hoisin sauce in a

1/2 cup sliced celery 1/2 cup sliced carrots 1/4 cup chicken broth 1/4 cup soy sauce 1 tablespoon hoisin sauce 1 teaspoon cornstarch 1/4 cup water 2 cups cooked noodles or rice, for serving

small bowl. Set aside. 4. Mix the cornstarch and water in another small bowl to create a slurry. Set aside. 5. When the chicken is cooked, remove it from the pan and set it aside. 6. Add the onion, garlic, celery, and carrots to the pan and cook for 3-4 minutes, until the vegetables are tender. 7. Return the cooked chicken to the pan, along with the broth mixture. Bring the mixture to a boil. 8. Add the cornstarch slurry to the pan and stir until the sauce has thickened. 9. Serve the chicken chop suey over cooked noodles or rice. Enjoy!

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Sichuan Roasted Whole Chicken Sichuan roasted whole chicken is a flavorful and aromatic Chinese dish made with a whole chicken that is rubbed with a blend of toasted Sichuan peppercorns, cumin seeds, and fennel seeds and then roasted to perfection. The chicken is served with a savory sauce made with soy sauce, chicken broth, and hoisin sauce and is garnished with green onions or scallions. This dish is a great option for a special occasion or a weekend dinner and is sure to impress your family and friends with its delicious flavors and aromas.

4 SERVINGS

75 MINUTES

INGREDIENTS

300 KCAL

EASY

DIRECTIONS

1 whole chicken, about 3-4

1. Preheat the oven to 425°F.

pounds

2. Place the Sichuan peppercorns, cumin seeds, and

1 tablespoon Sichuan

fennel seeds in a small skillet and toast over

peppercorns

medium heat for 2-3 minutes until fragrant. Grind

1 tablespoon cumin seeds

the toasted spices in a spice grinder or using a

1 tablespoon fennel seeds

mortar and pestle.

2 tablespoons vegetable oil

3. Rub the ground spices all over the chicken.

2 cloves garlic, minced

4. Heat a large skillet or wok over high heat. Add the

1 tablespoon fresh ginger,

vegetable oil and swirl to coat the bottom of the

grated

pan.

1/4 cup soy sauce 1/4 cup chicken broth 1 tablespoon hoisin sauce 1 teaspoon cornstarch 1/4 cup water 2 green onions or scallions, sliced

5. Add the chicken to the pan and cook for 3-4 minutes on each side, until browned. 6. Transfer the chicken to a roasting pan and roast in the preheated oven for 45-60 minutes until the internal temperature reaches 165°F. 7. While the chicken is cooking, mix together the soy sauce, chicken broth, and hoisin sauce in a small bowl. Set aside. 8. Mix the cornstarch and water in another small bowl to create a slurry. Set aside. 9. When the chicken is cooked, remove it from the oven and let it rest for 10 minutes. 10. Heat the skillet or wok over high heat. Add the minced garlic and grated ginger to the pan and cook for 1-2 minutes, until fragrant. 11. Add the soy sauce mixture to the pan and bring to a boil. Add the cornstarch slurry to the pan and stir until the sauce has thickened. 12. Slice the chicken and serve it with the sauce on top.

Bang Bang Chicken Bang Bang Chicken is a Chinese dish with a spicy and sweet flavor; it's perfect for those who enjoy some heat in their food. The dish is popular street food from Hunan and Sichuan provinces, it is made from the chicken breast that is chopped or shredded, tossed in a spicy sauce, and served cold. The name "Bang Bang" comes from the traditional method of pounding the chicken to make it tender and thin. The dish is typically served as a cold appetizer, but it can also be served as a main dish with steamed rice.

4 SERVINGS

40 MINUTES

INGREDIENTS 1 pound boneless, skinless chicken breast, cut into bite-sized pieces 2 tablespoons corn starch 2 cloves of garlic, minced

300 KCAL

MEDIUM

DIRECTIONS 1. Mix the chicken pieces and corn starch in a large bowl, and toss to coat well. 2. Add the oil, garlic, and ginger in a large skillet or wok over high heat. Cook until fragrant, about 1-2 minutes.

1 tablespoon grated ginger

3. Add the chicken pieces to the skillet and cook for

2 tablespoons vegetable oil

about 5-7 minutes or until the chicken is cooked

1/4 cup chicken broth 2 tablespoons soy sauce 1 tablespoon sugar 1/4 teaspoon white pepper powder 2 green onions, sliced 1/2 cup peanuts, crushed

through. 4. Remove the chicken from the skillet and keep it warm. 5. In the same skillet, add the chicken broth, soy sauce, sugar, white pepper powder, and green onions and bring to a simmer; stir to mix. 6. Let simmer for 2-3 minutes or until the sauce has thickened 7. Return the chicken to the skillet, toss to coat with sauce, and cook for another minute. 8. Remove the skillet from the heat, and transfer to a serving platter 9. Sprinkle the crushed peanuts over the chicken, and serve.

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CHAPTER 4 CHINESE RECIPES -FISHFish has always been a central part of Chinese culinary traditions, representing wealth and abundance. Fish dishes are a staple in the Chinese diet, served across different regions in a myriad of ways. Some of the types of fish commonly used in traditional Chinese cuisine include cod, salmon, shrimp, carp, sea bass, and Sole fish, to mention a few. One of the most famous traditional fish dishes is steamed fish, where the fish is cooked to perfection with ginger and scallion sauce. Cantonese-style steamed fish often use Sole fish or sea bass as the main ingredient, while in Szechuan cuisine, carp fish is commonly used in the hot and spicy fish stew. But Chinese cuisine goes beyond just steaming, as fish can also be stir-fried, braised, fried, or made into soups and stews. From freshwater to saltwater varieties, fish is a versatile ingredient, frequently incorporated into a variety of different dishes, from soups to stews to fish balls, offering a wealth of flavors and textures. Fish has been a staple food in China for centuries and continues to be enjoyed by many worldwide as a symbol of prosperity and good luck.

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Shrimp with Lobster Sauce Shrimp with lobster sauce is a classic Cantonese dish that is known for its rich and savory flavor. The dish is made with a savory sauce that is made of oyster sauce, rice vinegar, and sesame oil, which gives a nice balance of sweetness and saltiness to the shrimp. The use of ginger and garlic in the dish also gives a nice depth of flavor to the dish. This dish is perfect for those who are looking for a classic Chinese dish that is simple to make but has many flavors. Serve it with steamed rice for a complete meal that everyone can enjoy.

4 SERVINGS

20 MINUTES

INGREDIENTS 1 pound of large shrimp, peeled and deveined 2 tablespoons corn starch 2 cloves of garlic, minced 1 tablespoon grated ginger 2 tablespoons vegetable oil 2 tablespoons oyster sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 tablespoon sesame oil 2 green onions, sliced

225 KCAL

MEDIUM

DIRECTIONS 1. n a large bowl, combine the shrimp and corn starch and toss to coat well. 2. Add the oil, garlic, and ginger in a large skillet or wok over high heat. Cook until fragrant, about 1-2 minutes. 3. Add the shrimp to the skillet and cook until they turn pink for about 2-3 minutes. 4. In a small bowl, combine the oyster sauce, rice vinegar, sugar, and sesame oil, and stir to mix. 5. Pour the sauce over the shrimp and stir to coat well. 6. Cook for an additional 2-3 minutes or until the sauce is thickened and the shrimp are fully cooked. 7. Remove the skillet from the heat and stir in the green onions. 8. Serve shrimp with lobster sauce over steamed rice and enjoy!

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West Lake Vinegar Fish West Lake Vinegar Fish is a traditional Chinese dish that originated in Hangzhou, Zhejiang province. It's known for its delicate and flavorful taste, thanks to the combination of Chinese black vinegar, soy sauce, and sugar, which give it a nice balance of sourness, saltiness, and sweetness. The dish is often served as a meal over steamed rice and is a great way to enjoy a classic Chinese dish in the comfort of your own home. It's simple to make, and it's a great way to impress guests or to enjoy a special dinner at home.

4 SERVINGS

20 MINUTES

INGREDIENTS 1 pound of white fish fillets (tilapia or cod) 2 tablespoons corn starch 2 cloves of garlic, minced 1 tablespoon grated ginger 2 tablespoons vegetable oil 1/4 cup Chinese black vinegar

225 KCAL

MEDIUM

DIRECTIONS 1. In a large bowl, combine the fish fillets and cornstarch, toss to coat well. 2. In a large skillet or wok over high heat, add the oil and garlic and ginger. Cook until fragrant, about 12 minutes. 3. Dip the fish fillets in the beaten egg white and add to the skillet. Cook for 2-3 minutes on each side or until the fish is lightly browned and cooked.

1 tablespoon soy sauce

4. Remove the fish from the skillet and keep warm.

1 teaspoon sugar

5. Add the Chinese black vinegar, soy sauce, sugar,

1/4 teaspoon white pepper powder 2 green onions, sliced 1 egg white, lightly beaten

and white pepper powder in the same skillet and stir to mix. 6. Bring the mixture to a simmer and cook until the sauce thickens about 2-3 minutes. 7. Return the fish to the skillet and spoon the sauce over the fish. 8. Stir in the green onions and cook for another minute. 9. Remove the skillet from the heat, and serve the West Lake Vinegar Fish over steamed rice.

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Shrimp Fried Rice Shrimp fried rice is a classic Chinese dish that is perfect for a quick and easy weeknight dinner. The dish is made with cooked and chilled white rice, which is stir-fried with shrimp, eggs, and mixed vegetables, and seasoned with soy sauce and sesame oil. The dish is very versatile and can be easily adapted to your personal taste. The dish can be made with any protein of your choice, and any vegetables you have on hand. It's a great way to use up leftovers and make a complete meal in one dish.

4 SERVINGS

25 MINUTES

INGREDIENTS 4 cups of cooked and chilled white rice 1 pound of large shrimp, peeled and deveined 2 tablespoons vegetable oil 2 cloves of garlic, minced 1 tablespoon grated ginger 1 small onion, diced 1 cup of mixed frozen vegetables (carrots, peas, corn) 3 eggs, lightly beaten 2 tablespoons soy sauce 1 tablespoon sesame oil 2 green onions, sliced

175 KCAL

EASY

DIRECTIONS 1. In a large skillet or wok over high heat, add the oil and garlic and ginger. Cook until fragrant, about 12 minutes. 2. Add the shrimp and cook until they start to turn pink, about 2-3 minutes. 3. Add the onion, frozen vegetables and stir-fry for 23 minutes until the vegetables are tender-crisp. 4. Push the shrimp and vegetables to the side of the skillet, add the beaten eggs and scramble until set. 5. Add the cooked rice and stir-fry, breaking up any clumps of rice and stirring until the rice is well coated with the sauce, about 2-3 minutes. 6. Add the soy sauce and sesame oil and stir-fry for another 2-3 minutes. 7. Stir in the green onions and serve the shrimp fried rice hot and enjoy!

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Braised Fish in Soy Sauce Braised fish in soy sauce is a traditional Chinese dish that is known for its rich, savory and slightly sweet taste. The fish is typically braised in a flavorful sauce made with soy sauce, chicken broth, sugar, green onions, and red bell pepper. It can be made with any type of fish fillet, and it's a perfect dish to use if you're looking for a simple, healthy, and delicious meal. The combination of fish with vegetables makes it a well-rounded and simple to make meal

4 SERVINGS

20 MINUTES

INGREDIENTS 1 pound of white fish fillets (tilapia or cod) 2 tablespoons corn starch 2 cloves of garlic, minced 1 tablespoon grated ginger 2 tablespoons vegetable oil 1/4 cup soy sauce 1/4 cup chicken broth

200 KCAL

MEDIUM

DIRECTIONS 1. In a large bowl, combine the fish fillets and corn starch, and toss to coat well. 2. Add the oil, garlic, and ginger in a large skillet or wok over high heat. Cook until fragrant, about 1-2 minutes. 3. Add the fish fillets to the skillet and cook for about 2-3 minutes on each side or until the fish is lightly browned and cooked through.

1 tablespoon sugar

4. Remove the fish from the skillet and keep warm.

2 green onions, sliced

5. In the same skillet, add the soy sauce, chicken

1 red bell pepper, sliced

broth, sugar, green onions, and red bell pepper, stir to mix. 6. Bring the mixture to a simmer and cook for about 5 minutes or until the sauce thickens and the vegetables tender. 7. Return the fish to the skillet and spoon the sauce over the fish. 8. Reduce the heat to low and simmer for 2-3 minutes. 9. Remove the skillet from the heat, and serve the Braised Fish in Soy Sauce over steamed rice.

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Kung Pao Shrimp Kung Pao shrimp is a spicy and savory dish that is perfect for those who love bold and flavorful food. With shrimp as the main ingredient and Sichuan peppercorns, soy sauce, and chili flakes in the sauce, the dish packs a punch of flavor in every bite. The peanuts add a crunchy texture to the dish and the bell peppers add a nice sweetness to balance out the flavors. It's a perfect meal for dinner parties and special occasions.

4 SERVINGS

25 MINUTES

INGREDIENTS 1 pound of large shrimp, peeled and deveined 2 tablespoons corn starch 1/4 cup peanuts 2 bell peppers, diced

150 KCAL

EASY

DIRECTIONS 1. In a large bowl, combine the shrimp and corn starch, toss to coat well. 2. In a small pan over medium heat, dry roast the peanuts until golden brown and set aside. 3. In a large skillet or wok over high heat, add the oil

2 cloves of garlic, minced

and

1 tablespoon grated ginger

peppercorns are fragrant, about 1 minute.

2 tablespoons vegetable oil 2 tablespoons Sichuan peppercorns 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 2 tablespoons chili flakes (optional) 2 green onions, sliced

Sichuan

peppercorns.

Cook

until

the

4. Add the shrimp to the skillet and cook until they start to turn pink, about 2-3 minutes. 5. Add the garlic, ginger, and bell peppers and cook for an additional 1-2 minutes. 6. In a small bowl, combine the soy sauce, rice vinegar, sugar, and chili flakes (if using) and stir to mix. 7. Pour the sauce over the shrimp and vegetables and stir to coat well. 8. Stir in the roasted peanuts and cook for an additional 1-2 minutes or until the sauce is thickened and the shrimp are fully cooked. 9. Remove the skillet from the heat and stir in the green onions. 10. Serve Kung Pao shrimp over steamed rice and enjoy!

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Drunken Prawns Drunken Prawn is a classic Chinese dish that is known for its bold and flavorful taste. The dish is made with large prawns that are cooked in a flavorful sauce made with Chinese rice wine, soy sauce, and sugar, which gives a nice balance of sweetness and saltiness. The use of ginger and garlic in the dish also gives a nice depth of flavor to the dish. It's perfect as an appetizer or serve it with steamed rice for a complete meal that everyone can enjoy. It's simple to make, and it's a great way to impress guests or to enjoy a special dinner at home.

4 SERVINGS

20 MINUTES

INGREDIENTS 1 pound of large shrimp, peeled and deveined 2 tablespoons corn starch 2 cloves of garlic, minced 1 tablespoon grated ginger 2 tablespoons vegetable oil 1/4 cup Chinese rice wine or dry sherry 1 tablespoon soy sauce 1 teaspoon sugar 2 green onions, sliced

150 KCAL

EASY

DIRECTIONS 1. Mix the shrimp and corn starch in a large bowl, and toss to coat well. 2. Add the oil, garlic, and ginger in a large skillet or wok over high heat. Cook until fragrant, about 1-2 minutes. 3. Add the shrimp to the skillet and cook until they turn pink for about 2-3 minutes. 4. Add the Chinese rice wine or dry sherry, soy sauce, and sugar. 5. Stir-fry for another 2-3 minutes or until the shrimp are fully cooked and the sauce has thickened and coated the shrimp. 6. Remove the skillet from the heat, and add the green onions. 7. Serve Drunken Prawns as an appetizer or with steamed rice for a complete meal

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Steamed Fish with Ginger and Scallions Steamed fish with ginger and scallions is a traditional and healthy Chinese dish. Fish is steamed and flavored with a simple sauce made of soy sauce, rice wine, sugar, ginger, and scallions. This dish is considered a delicacy in Chinese cuisine; the flavors of ginger and scallions highlight the delicate taste of the fish. It's a perfect dish for people who are looking for a low-calorie and healthy meal option. It's simple to make and a great way to impress guests or enjoy a special dinner at home. The addition of cilantro and red chilies give it a nice refreshing taste and finish.

4 SERVINGS

20 MINUTES

INGREDIENTS 1 pound of white fish fillets (tilapia or cod)

200 KCAL

EASY

DIRECTIONS 1. Cut fish fillet into 3-4 inches long and 1 inch wide, put in a heatproof dish.

2 tablespoons soy sauce

2. In a small bowl, mix together the soy sauce, rice

1 tablespoon rice wine or

wine or dry sherry, sugar, garlic, ginger, and green

dry sherry 1 teaspoon sugar 2 cloves of garlic, minced 2 tablespoons grated ginger

onions. Pour the mixture over the fish. 3. Cover the dish with a lid or foil and steam the fish over high heat for 8-10 minutes or until it's cooked through. 4. While the fish is steaming, heat the sesame oil and

2 green onions, sliced

vegetable oil in a small saucepan until hot. Pour

1 tablespoon sesame oil

the hot oil over the fish and quickly add the

2 tablespoons of vegetable oil Cilantro and sliced red chilies for garnish

cilantro and sliced red chilies. 5. Carefully remove the fish from the steamer, be mindful of the hot steam. 6. Serve the Steamed Fish with Ginger and Scallions over steamed rice.

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Ginger Garlic Baked Salmon Ginger Garlic Baked Salmon is an easy, healthy, and delicious dish with a flavorful marinade made from soy sauce, rice vinegar, brown sugar, garlic, and ginger. This marinade gives the salmon a delicate balance of savory and sweet flavors, with a subtle spicy kick from the ginger. The oven-baking method locks the moisture in the fish and ensures its delicate texture of the fish. The dish can be served with steamed rice or your favorite side dishes, such as sautéed vegetables or a salad for a well-rounded and complete meal.

4 SERVINGS

30 MINUTES

300 KCAL

INGREDIENTS 4 6-ounce salmon fillets 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon brown sugar 2 cloves of garlic, minced 1 tablespoon grated ginger 2 tablespoons vegetable oil 2 tablespoons chopped cilantro or green onion for garnish

EASY

DIRECTIONS 1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. 2. Mix the soy sauce, rice vinegar, brown sugar, garlic, and ginger in a small bowl. 3. Place the salmon fillets on the prepared baking sheet. Brush the soy sauce mixture over the salmon fillets. 4. Bake the salmon for 15-20 minutes or until it's cooked through. 5. While the salmon is baking, heat the vegetable oil over medium-high heat in a small pan. Add the garlic and ginger and cook until fragrant, about 1-2 minutes. 6. Remove the salmon from the oven and spoon the oil mixture over the salmon. 7. Garnish the salmon with cilantro or green onion before serving. 8. Serve the Ginger Garlic Baked Salmon with steamed rice or your favorite side dish.

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Sweet and Sour Fish Sweet and Sour Fish is a classic Chinese dish with a sweet and tangy sauce, served over a deepfried fish fillet. The dish is typically made with white fish fillets, which are coated in a batter, deepfried to a golden crisp, and then smothered in a sweet and sour sauce made with sugar, rice vinegar, ketchup, and corn starch. The dish is usually served with vegetables, such as bell peppers and onions, which contrast nicely to the sweet and tangy sauce.

4 SERVINGS

30 MINUTES

150 KCAL

INGREDIENTS 1 pound of white fish fillets (tilapia or cod) 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon baking powder

EASY

DIRECTIONS 1. Mix the flour, salt, sugar, and baking powder in a large bowl. Slowly add the water, stirring until the batter is smooth. 2. Heat the vegetable oil in a large skillet or wok over high heat. 3. Dip the fish fillets in the batter, then carefully place

1/2 cup water

them in the hot oil and fry until golden brown,

1 cup vegetable oil

about 2-3 minutes on each side. Remove the fish

1/4 cup sugar 2 tablespoons rice vinegar 1/4 cup ketchup 1/4 cup water 1/4 cup corn starch

from the oil and drain on paper towels. 4. Mix the sugar, rice vinegar, ketchup, and water in a small saucepan. Bring to a boil over medium-high heat, and then reduce the heat to low. 5. In a small bowl, mix the corn starch with 1/4 cup of

1 red bell pepper, sliced

water. Slowly stir the mixture into the saucepan.

1 green bell pepper, sliced

Cook, stirring until the sauce thickens, about 2

1 onion, sliced

minutes.

Steamed rice, for serving

6. Add the red bell pepper, green bell pepper, and onion to the skillet or wok, and stir-fry for 1-2 minutes. 7. Return the fish to the skillet or wok and spoon the sauce over the fish. 8. Cook for a couple of minutes to let the flavors combine. 9. Serve the Sweet and Sour Fish over steamed rice

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Fish with Black Bean Sauce Fish with Black Bean Sauce is a traditional Chinese dish with a savory sauce made with fermented black beans, soy sauce, sugar, and chicken broth, served over the white fish fillet. The black beans have a strong, savory, and slightly salty flavor that pairs well with the delicate taste of the fish. The dish is often served over steamed rice, which helps to balance out the strong flavors of the sauce. The black bean sauce is versatile and can also be used with other meats such as chicken or pork. This dish is perfect for those who are looking for a healthy and flavorful meal.

4 SERVINGS

20 MINUTES

200 KCAL

INGREDIENTS 1 pound of white fish fillets (tilapia or cod) 2 tablespoons corn starch 2 tablespoons vegetable oil 2 cloves of garlic, minced 1 tablespoon grated

EASY

DIRECTIONS 1. In a large bowl, combine the fish fillets and corn starch, and toss to coat well. 2. Add the oil, garlic, and ginger in a large skillet or wok over high heat. Cook until fragrant, about 1-2 minutes. 3. Add the fish fillets to the skillet and cook for about 2-3 minutes on each side or until the fish is lightly browned and cooked through.

ginger

4. Remove the fish from the skillet and keep warm.

1/4 cup of fermented

5. In the same skillet, add the mashed black beans,

black beans, rinsed and mashed 1/4 cup chicken broth 2 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon corn starch 2 green onions, sliced 1 red bell pepper, sliced Steamed rice, for serving

chicken broth, soy sauce, sugar, and red bell pepper, and stir to mix. 6. Bring the mixture to a simmer and cook for about 5 minutes or until the sauce thickens and the vegetable tender. 7. Mix 1 tsp corn starch in a small bowl with 2 tbsp of water. Pour it into the skillet and stir until the sauce thickens. 8. Return the fish to the skillet and spoon the sauce over the fish. 9. Stir in the green onions and cook for another minute. 10. Remove the skillet from the heat, and serve the Fish with Black Bean Sauce over steamed rice.

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CHAPTER 4 VEGETARIAN CHINESE RECIPES Vegetarianism has a long history in China, with many traditional Chinese dishes being naturally plant-based or easily adaptable to a vegetarian diet. From mouth-watering, savory stir-fries to delicate, flavorful soups, Chinese cuisine is a treasure trove of delicious, healthy, and satisfying meatless options. Chinese, vegetarian dishes often rely on soy-based products as a protein source, such as tofu and tempeh, and also use a variety of mushrooms and other vegetables to balance flavors, textures, and nutrients. One of the most famous vegetarian dishes is mapo tofu, which is a spicy, savory dish made with tofu, vegetables, and a flavorful sauce. Another popular dish is the Buddha's delight, which is a traditional one-pot meal made with a variety of vegetables, mushrooms, and tofu in a flavorful broth. Chinese cuisine also has a variety of delicious noodle and dumpling dishes that can be easily adapted to a vegetarian diet, such as vegetable chow mein, Zha Jiang Mian, and vegetable dumplings. These dishes often use a wide range of flavorful vegetables, and different types of mushrooms, providing a satisfying and well-balanced meal. Overall, Chinese cuisine offers a wealth of delicious, healthy, and satisfying meatless options, from traditional dishes like mapo tofu and Buddha's delight to vegetarian adaptations of noodle and dumpling dishes. With the incorporation of different types of vegetables, mushrooms, and soy-based products, Chinese, vegetarian dishes offer a balance of flavors, textures, and nutrients that are sure to please any palate.

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Vegetable Fried Rice Vegetable Fried Rice is a classic Chinese dish that is enjoyed by many people. It's a simple and versatile dish that can be made with a variety of vegetables, it's a great way to use leftovers and make a hearty meal. It's usually made with day-old rice, as it's less sticky and easier to stir-fry. The dish is usually seasoned with soy sauce, oyster sauce and sugar, these ingredients help to balance the flavors and give the dish a savory taste. You can also add different vegetables to suit your preference, or use a vegan version of oyster sauce to make it vegan.

4 SERVINGS

35 MINUTES

INGREDIENTS 4 cups cooked white or brown rice 1 tablespoon vegetable oil 2 cloves of garlic, minced 1 onion, diced 1 cup of mixed vegetables, such as

250 KCAL

EASY

DIRECTIONS 1. In a pan or wok, heat the oil over medium-high heat. 2. Add garlic, onion, and vegetables and stir-fry for about 2-3 minutes or until the vegetables are just tender. 3. Add the cooked rice and stir-fry for an additional 23 minutes or until the rice is heated through. 4. Add the soy sauce, sugar, and stir-fry for 1-2 minutes more.

carrots, peas, bell

5. Season with salt and pepper to taste.

peppers and

6. Add the green onions and stir-fry for an additional

mushrooms, diced 2 tablespoons soy sauce

1-2 minutes. 7. Remove from heat and serve immediately.

1/2 teaspoon sugar 2 green onions, thinly sliced Salt and pepper to taste

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Tofu and Vegetable Hot Pot Tofu and Vegetable Hot Pot is a classic Chinese dish enjoyed for its simplicity and ability to incorporate a variety of vegetables. The dish is usually seasoned with soy sauce, oyster sauce, and sugar; these ingredients help to balance the flavors and give the dish a savory taste. You can also add different vegetables to suit your preference or use a vegan version of oyster sauce to make it vegan

4 SERVINGS

50 MINUTES

INGREDIENTS 8 oz. firm tofu, cut into cubes 2 tablespoons vegetable oil 2 cloves of garlic, minced 1 tablespoon grated ginger 2 cups of mixed vegetables, such as carrots, bell peppers, broccoli, snow

300 KCAL

MEDIUM

DIRECTIONS 1. In a pan or wok, heat the oil over medium-high heat. 2. Add the garlic, ginger, and vegetables and stir-fry for about 5-7 minutes or until the vegetables are just tender. 3. Add the tofu, soy sauce, sugar, and broth. Stir to combine. 4. Bring the mixture to a simmer and let it cook for

peas, and mushrooms,

about 15-20 minutes or until the vegetables are

sliced

fully cooked and the broth is slightly thickened.

2 tablespoons soy sauce

5. Season with salt and pepper to taste.

1 teaspoon sugar

6. Remove from heat and serve hot, garnished with

2 cups vegetable broth

green onions.

2 green onions, thinly sliced Salt and pepper to taste

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Eggplant in Garlic Sauce Eggplant in Garlic Sauce is a popular Chinese dish for its savory and sweet flavor. The eggplant is stir-fried to give it a crispy texture and then simmered in a rich garlic sauce. The dish is usually made with Chinese eggplants, which are thinner and longer than the common eggplant. The eggplant is also often deep-fried for a crispy texture, but in this recipe is stir-fried to reduce the amount of oil used. The garlic sauce is usually made with soy sauce, hoisin sauce, rice vinegar, sugar, and broth or water; these ingredients give the dish a balance of flavors.

4 SERVINGS

35 MINUTES

cut into cubes 2 tablespoons vegetable oil 4 cloves of garlic,

EASY

DIRECTIONS

INGREDIENTS 2 medium eggplants,

150 KCAL

1. In a wok or large pan, heat the oil over mediumhigh heat. 2. Add the eggplant and stir-fry for about 5-7 minutes or until the eggplant is cooked through and lightly browned.

minced

3. Remove the eggplant from the pan and set aside.

1 tablespoon grated

4. In the same pan, add the garlic, ginger, soy sauce,

ginger

hoisin sauce, rice vinegar, sugar, broth or water

2 tablespoons soy sauce

and red pepper flakes (if using) and stir until well

2 tablespoons hoisin

combined.

sauce (can be omitted for a vegan version) 1 tablespoon rice vinegar 1 teaspoon sugar 1/4 cup vegetable broth or water 1/4 teaspoon red pepper flakes (optional)

5. Bring the sauce to a simmer and let it cook for about 2-3 minutes or until slightly thickened. 6. Add the eggplant back to the pan and stir to coat the eggplant with the sauce. 7. Simmer for an additional 2-3 minutes or until the eggplant is heated through. 8. Remove from heat and serve hot, garnished with green onions.

2 green onions, thinly sliced

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Stir-Fried Mixed Vegetables Stir-Fried Mixed Vegetables is a classic Chinese dish enjoyed for its simplicity and ability to incorporate a variety of vegetables. It's a great way to get your daily dose of vegetables and a healthy dish. You can also add different vegetables to suit your preference or use a vegan version of oyster sauce to make it vegan. This dish is usually served as a side dish or as a main course. It's also great for using leftovers and making a hearty meal.

4 SERVINGS

20 MINUTES

INGREDIENTS 2 tablespoons vegetable oil 2 cloves of garlic, minced 1 tablespoon grated ginger 2 cups of mixed vegetables, such as carrots, bell peppers, broccoli, snow peas, and mushrooms,

120 KCAL

EASY

DIRECTIONS 1. In a pan or wok, heat the oil over medium-high heat. 2. Add garlic, ginger, and vegetables and stir-fry for about 5-7 minutes or until the vegetables are just tender. 3. Add the soy sauce, and sugar and stir-fry for 1-2 minutes more.

sliced

4. Season with salt and pepper to taste.

2 tablespoons soy sauce

5. Add the green onions and stir-fry for an additional

1 teaspoon sugar 2 green onions, thinly sliced

1-2 minutes. 6. Remove from heat and serve immediately.

Salt and pepper to taste

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Buddha's Delight Buddha's Delight is a classic Chinese dish enjoyed for its simplicity and ability to incorporate a variety of vegetables. The dish is usually seasoned with soy sauce, rice wine, and sugar; these ingredients help to balance the flavors and give the dish a savory taste. The dish is usually served as a main course; it's also a great way to use leftovers and make a hearty meal. This dish is also known as "Jai" and is a traditional Buddhist dish.

4 SERVINGS

60 MINUTES

INGREDIENTS

250 KCAL

MEDIUM

DIRECTIONS

1 cup dried lily buds

1. Soak the dried lily buds, shiitake mushrooms,

1 cup dried shiitake

wood ear mushrooms, and black fungus in hot

mushrooms

water for at least 30 minutes or until softened.

1 cup dried wood ear

Drain and slice into bite-size pieces.

mushrooms 1 cup dried black fungus 1 cup fresh bamboo shoots, sliced 1 cup fresh water chestnuts,

2. In a pan or wok, heat the oil over medium-high heat. 3. Add the garlic and stir-fry for about 1 minute or until fragrant. 4. Add the soaked mushrooms, bamboo shoots,

sliced

water chestnuts, snow peas, baby corn, mung

1 cup fresh Chinese snow

bean sprouts, and stir-fry for about 5-7 minutes or

peas, trimmed 1 cup fresh baby corn 1 cup fresh mung bean sprouts 3 tablespoons vegetable oil 2 cloves of garlic, minced

until the vegetables are tender. 5. Add the soy sauce, rice wine, sugar, and broth. Stir to combine. 6. Bring the mixture to a simmer and let it cook for about 15-20 minutes or until the vegetables are fully cooked, and the broth is slightly thickened.

2 tablespoons soy sauce

7. Season with salt and pepper to taste.

2 tablespoons rice wine

8. Remove from heat and serve hot, garnished with

1 tablespoon sugar

green onions.

2 cups vegetable broth 2 green onions, thinly sliced Salt and pepper to taste

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Vegetarian Chinese Dumplings Vegetarian Chinese Dumplings, also known as "Jiaozi", are a popular Chinese dish enjoyed by many people. These dumplings are made with a simple dough and filled with a variety of vegetables, such as cabbage, carrots, and mushrooms, and seasoned with soy sauce, sesame oil, salt and sugar, these ingredients give the dish a balance of flavors. They are typically steamed or boiled and are often served as a main course or as a appetizer.

4 SERVINGS

45 MINUTES

200 KCAL

INGREDIENTS 2 cups all-purpose flour

EASY

DIRECTIONS 1. In a mixing bowl, combine the flour and water. Mix

1/2 cup warm water

until the dough comes together. Knead the dough

1 cup finely chopped

for about 5-7 minutes or until it becomes smooth

mixed vegetables, such as

and elastic. Cover the dough with a damp cloth

cabbage, carrots, and mushrooms 1/2 cup finely chopped scallions 2 cloves of garlic, minced 1 tablespoon soy sauce 1 tablespoon sesame oil 1/4 teaspoon salt 1/4 teaspoon sugar

and let it rest for at least 30 minutes. 2. In

a

separate

mixing

bowl,

combine

the

vegetables, scallions, garlic, soy sauce, sesame oil, salt, and sugar. Mix well. 3. Roll out the dough into a long rope and cut it into small pieces. 4. Roll each piece of dough into a small circle about 3 inches in diameter. 5. Place a tablespoon of the vegetable filling in the center of each dough circle. 6. Fold the dough in half to form a half-moon shape, and

press

the

edges

together

to

seal

the

dumpling. 7. Bring a pot of water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5-7 minutes or until they float to the surface. 8. Remove the dumplings with a slotted spoon and serve them with your favorite dipping sauce.

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Sesame Tofu Sesame Tofu is a popular Chinese dish that is enjoyed for its savory and slightly sweet flavor. The tofu is stir-fried to give it a crispy texture and then simmered in a savory sauce. The dish is usually seasoned with soy sauce, rice vinegar, sugar, and sesame oil; these ingredients give the dish a balance of flavors and a nutty sesame flavor. The dish is usually garnished with sesame seeds and green onions to add more flavor and color to the recipe.

4 SERVINGS

15 MINUTES

150 KCAL

INGREDIENTS

EASY

DIRECTIONS

1 pound firm tofu, drained

1. Cut the tofu into cubes and set aside.

and pressed

2. In a pan or wok, heat the oil over medium-high

3 tablespoons vegetable oil 2 cloves of garlic, minced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon sesame oil 2 tablespoons sesame

heat. 3. Add the garlic and stir-fry for about 1 minute or until fragrant. 4. Add the tofu and stir-fry for about 5-7 minutes or until the tofu is lightly browned. 5. Add the soy sauce, rice vinegar, sugar, and sesame oil. Stir to combine. 6. Cook for about 2-3 minutes or until the tofu is

seeds, toasted

heated

2 green onions, thinly

thickened.

sliced

through

and

the

sauce

is

slightly

7. Remove from heat and sprinkle with sesame seeds and green onions. 8. Serve hot as a side dish or as a main course.

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Rice Noodles with Peanuts This Vegetarian Stir Fry Rice Noodles with Peanuts is a classic Chinese dish that is enjoyed for its simplicity and ability to incorporate various vegetables. The dish is usually seasoned with soy sauce, rice vinegar, and sugar; these ingredients help to balance the flavors and give the dish a savory taste. The peanuts are added for a crunchy texture and a nutty flavor; it's a common ingredient in many chinese stir fry dishes.

4 SERVINGS

30 MINUTES

300 KCAL

INGREDIENTS 8 oz. rice noodles 2 tablespoons vegetable oil 2 cloves of garlic, minced 1 tablespoon grated ginger 2 cups mixed vegetables, such as bell peppers, carrots, and broccoli, sliced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar 1/4 cup peanuts, coarsely

DIRECTIONS 1. Cook the rice noodles according to package instructions, then drain and set aside. 2. In a pan or wok, heat the oil over medium-high heat. 3. Add the garlic and ginger and stir-fry for about 1 minute or until fragrant. 4. Add the vegetables and stir-fry for about 5-7 minutes or until the vegetables are just tender. 5. Add the cooked rice noodles, soy sauce, rice vinegar, and sugar. Stir to combine. 6. Cook for about 2-3 minutes or until the noodles are

chopped

heated

2 green onions, thinly sliced

thickened.

Salt and pepper to taste

EASY

through

and

the

sauce

is

slightly

7. Remove from heat and toss in the peanuts and green onions. 8. Season with salt and pepper to taste. 9. Serve hot as a side dish or as a main course.

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Vegetarian Chinese Ramen Vegetarian Chinese Ramen is a variation of traditional Chinese ramen that is enjoyed for its simplicity and ability to incorporate various vegetables. The dish is usually seasoned with soy sauce, hoisin sauce, and sugar; these ingredients help to balance the flavors and give the dish a savory taste. The dish is usually served as a main course; it's also a great way to use leftovers and make a hearty meal.

4 SERVINGS

40 MINUTES

INGREDIENTS 4 packs of ramen noodles 2 tablespoons vegetable oil 2 cloves of garlic, minced 1 tablespoon grated ginger 2 cups mixed vegetables, such as bell peppers, carrots, and broccoli, sliced 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 teaspoon sugar 2 cups vegetable broth 2 green onions, thinly sliced Salt and pepper to taste

350 KCAL

MEDIUM

DIRECTIONS 1. Cook the ramen noodles according to package instructions, then drain and set aside. 2. In a pan or wok, heat the oil over medium-high heat. 3. Add the garlic and ginger and stir-fry for about 1 minute or until fragrant. 4. Add the vegetables and stir-fry for about 5-7 minutes or until the vegetables are just tender. 5. Add the cooked ramen noodles, soy sauce, hoisin sauce, sugar, and broth. Stir to combine. 6. Bring the mixture to a simmer and let it cook for about 15-20 minutes or until the vegetables are fully cooked and the broth is slightly thickened. 7. Season with salt and pepper to taste. 8. Remove from heat and serve hot, garnished with green onions.

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Vegetarian Noodle Salad This Vegetarian Noodle Salad is a refreshing and light dish that is perfect for hot summer days. It's a great way to use leftover cooked noodles and vegetables, and it can be served cold or at room temperature. It's also a great dish for taking to picnics or potlucks. The dish is usually seasoned with soy sauce, rice vinegar, and sugar; these ingredients help to balance the flavors and give the dish a savory taste.

4 SERVINGS

25 MINUTES

INGREDIENTS 8 oz. thin rice noodles 2 cups mixed vegetables, such as bell peppers, carrots, and cucumber, julienned 2 tablespoons vegetable oil 2 cloves of garlic, minced 2 tablespoons soy sauce

200 KCAL

EASY

DIRECTIONS 1. Cook the rice noodles according to package instructions, then drain and rinse with cold water. 2. In a pan or wok, heat the oil over medium-high heat. 3. Add the garlic and stir-fry for about 1 minute or until fragrant. 4. Add the vegetables and stir-fry for about 2-3 minutes or until the vegetables are just tender.

2 tablespoons rice vinegar

5. Remove from heat and let it cool

1 teaspoon sugar

6. In a separate mixing bowl, combine the soy sauce,

2 tablespoons chopped cilantro 2 green onions, thinly sliced Salt and pepper to taste

rice vinegar, and sugar. Mix well. 7. Add the cooked noodles and the vegetable mixture to the bowl and toss to combine. 8. Season with salt and pepper to taste. 9. Serve chilled or at room temperature, garnished with cilantro and green onions.

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CHAPTER 5 ALL TIME CLASSICS Vegetarianism has a long history in China, with many traditional Chinese dishes being naturally plant-based or easily adaptable to a vegetarian diet. From mouth-watering, savory stir-fries to delicate, flavorful soups, Chinese cuisine is a treasure trove of delicious, healthy, and satisfying meatless options. Chinese, vegetarian dishes often rely on soy-based products as a protein source, such as tofu and tempeh, and also use a variety of mushrooms and other vegetables to balance flavors, textures, and nutrients. One of the most famous vegetarian dishes is mapo tofu, which is a spicy, savory dish made with tofu, vegetables, and a flavorful sauce. Another popular dish is the Buddha's delight, which is a traditional one-pot meal made with a variety of vegetables, mushrooms, and tofu in a flavorful broth. Chinese cuisine also has a variety of delicious noodle and dumpling dishes that can be easily adapted to a vegetarian diet, such as vegetable chow mein, Zha Jiang Mian, and vegetable dumplings. These dishes often use a wide range of flavorful vegetables, and different types of mushrooms, providing a satisfying and well-balanced meal. Overall, Chinese cuisine offers a wealth of delicious, healthy, and satisfying meatless options, from traditional dishes like mapo tofu and Buddha's delight to vegetarian adaptations of noodle and dumpling dishes. With the incorporation of different types of vegetables, mushrooms, and soy-based products, Chinese, vegetarian dishes offer a balance of flavors, textures, and nutrients that are sure to please any palate.

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Traditional Baozi with Pork Baozi, also known as steamed buns, is one of the most popular traditional Chinese dishes, particularly in Northern China. The dish consists of a leavened dough that is filled with meat or vegetables, then steamed. The Traditional Baozi with Pork, is a classic and authentic Chinese dish that is delicious and easy to make. The buns are fluffy, and the filling is savory and juicy. This dish is typically served as a breakfast or brunch food, but it can also be enjoyed as a snack or main dish at any time of the day. It's great for picnics, parties, and even for meal prepping. The recipe includes ingredients like yeast, flour, sugar, pork, cabbage, garlic, ginger, soy sauce, and rice vinegar to make the dough and filling. You can also try different variations by experimenting with different fillings and seasonings.

4 SERVINGS

90 MINUTES

400 KCAL

MEDIUM

INGREDIENTS 1 1/2 cup all-purpose flour

DIRECTIONS 1. In a small bowl, combine the warm water, sugar and

1/2 cup warm water

yeast. Stir to mix and let sit for 10 minutes or until the

2 tablespoons sugar

mixture becomes frothy. This is known as "proofing

1 teaspoon active dry yeast

the yeast," and it helps to ensure that the yeast is

1/2 teaspoon baking powder

active and will help the dough rise.

1/4 teaspoon salt

2. Mix the flour, baking powder, and salt in a large bowl.

1/2 pound ground pork

3. Add the yeast mixture to the flour mixture, and stir

1/4 cup finely chopped

until a dough forms. The dough should come

cabbage 2 cloves of garlic, minced

together in a ball and may be slightly sticky. 4. Knead the dough for about 8-10 minutes on a floured

1 tablespoon grated ginger

surface until smooth and elastic. You'll know that the

2 tablespoons soy sauce

dough is ready when it's smooth and bounces back

1 tablespoon rice vinegar 1 teaspoon sesame oil

when you press it with your finger. 5. Place the dough in a greased bowl, cover it with a

1 green onion, finely chopped

damp cloth and let rise in a warm place for about 1

1 egg, lightly beaten (for

hour. This step allows the dough to rise and become

brushing on the buns)

light and fluffy. 6. While the dough rises, In a pan over medium heat, cook the ground pork, cabbage, garlic, and ginger, until the pork is browned and the cabbage is wilted. Drain any excess fat. 7. Add the soy sauce, rice vinegar, sesame oil, and green onion, stir well, and cook for 2-3 minutes. Let cool. These ingredients provide a savory, sweet, and tangy flavor to the filling that pairs well with the soft and fluffy dough. 8. Preheat the steamer. Roll out the dough into a large circle, then cut it into 8-10 smaller circles. Try to get the circles as evenly as possible so that the buns will cook evenly. 9. Place about two tablespoons of the pork mixture in the center of each dough circle. Be careful not to overfill the buns, or they may burst open during steaming. 10. Bring the edges of the dough up to enclose the filling, pleating and pinching the edges together to seal. The pleats are what give the baozi its characteristic shape and also help to keep the filling inside during steaming. 11. Brush the buns with the beaten egg. This step helps to give the buns a golden brown and shiny appearance. 12. Place the buns on the steamer basket and steam for 15-20 minutes

Hot and Sour Soup Hot and Sour Soup is a classic Chinese soup that is known for its bold and tangy flavor. It typically features a mix of savory ingredients, including pork, mushrooms, and eggs combined in a rich, flavorful broth. The broth combines chicken or vegetable stock, rice vinegar, soy sauce, sesame oil, sugar, and white pepper. Cornstarch is used to thicken the soup, giving it a glossy texture. The dish originates in Szechuan and Hunan provinces in China, where the cuisine is famous for its bold and spicy flavors. It was originally a dish that people eat during winter as it was considered to be a warming dish; it's also believed to help with cold and flu symptoms. The combination of sour and spicy flavors represents the balance between yin and yang, a central concept in traditional Chinese medicine. It has become increasingly popular in Chinese restaurants worldwide, and variations of the dish can be found in many different cuisines, including Chinese-American and Chinese-Canadian. Depending on your preference, you can adjust the soup to your liking with the levels of sourness and spiciness. Some people prefer a more sour soup, while others prefer a sweeter or spicier version. Additionally, depending on the region or restaurants, you can find different versions, like adding bamboo shoots or adding different meats like shrimp, scallops, or even fish to the soup.

4 SERVINGS

30 MINUTES

200 KCAL

MEDIUM

INGREDIENTS 4 cups chicken or vegetable stock 1/4 cup rice vinegar 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon sugar 1/4 teaspoon ground white pepper 2 tablespoons cornstarch 1/4 cup cold water 8 ounces pork loin, thinly sliced

DIRECTIONS 1. Bring the stock to a simmer over medium heat in a large pot. 2. While the stock is heating up, slice the pork into thin strips and marinate it with a pinch of salt and pepper. 3. Slice the mushrooms and thinly slice the green onions. 4. Whisk together the rice vinegar, soy sauce, sesame oil, sugar, and white pepper in a small bowl. 5. Once the stock reaches a simmer point, add the bowl mixture to the pot, and stir well. 6. Whisk together the cornstarch and cold water in

8 ounces mushrooms,

another small bowl until smooth. Slowly pour this

sliced

mixture into the pot, stirring constantly. This will

2 eggs, lightly beaten 3 green onions, thinly sliced 1/4 cup cilantro leaves, chopped

thicken the soup and make it glossy. 7. Add the marinated pork and mushrooms to the pot, and stir. Allow them to cook for a few minutes. 8. Slowly pour in the beaten eggs while stirring gently. This will create egg ribbons in the soup. 9. Add the sliced green onions and cilantro to the pot and stir. 10. Allow the soup to simmer for 5-7 minutes or until the pork is fully cooked and the vegetables have reached the desired doneness. 11. Taste and adjust seasoning to your liking with more salt, pepper, soy sauce, vinegar, or sugar if necessary. 12. Serve the soup hot, garnished with additional green onions or cilantro, if desired.

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Chow Mein Chow Mein is a classic Chinese dish consisting of stir-fried noodles with meat and vegetables flavored with a savory sauce. The dish is believed to have originated in the city of Guangzhou, in the Guangdong province of southern China, but it's also popular in Hong Kong, Singapore, Malaysia, and also in the USA due to Chinese immigrants that brought the recipe with them. The name "chow mein" means "stirfried noodles," It can be made with various types of noodles, including wheat, rice, and egg noodles. There are two main types of chow mein, depending on the method of cooking and the kind of noodles used: the "Cantonese chow mein," which has crispy noodles, and "American chow mein" that has steamed and soft noodles that are later mixed with vegetables and sauce, and it's also common to add a gravy over the dish. The dish is known for its savory and slightly sweet flavor, and it can be made with various types of meat, including chicken, pork, beef, and tofu, for vegetarians. Vegetables commonly used in chow mein include onions, bell peppers, carrots, and cabbage. The dish is versatile and can be adjusted to personal taste with different vegetables, proteins, or levels of spiciness.

4 SERVINGS

50 MINUTES

450 KCAL

MEDIUM

INGREDIENTS 1 pound boneless chicken

DIRECTIONS 1. Cook chow mein noodles according to package

breast, thinly sliced

instructions and set aside; when they are done,

8 oz chow mein noodles

rinse them with cold water and drain them to

(fresh or dry)

prevent sticking.

3 tablespoons oil, divided

2. In a bowl, mix together the soy sauce, oyster sauce,

2 cloves of garlic, minced

hoisin sauce, cornstarch, and water to make a

1 teaspoon ginger, grated 1 cup sliced onion 1 cup sliced bell pepper 1 cup sliced cabbage 2 stalks of celery, sliced

sauce.

1/4 cup soy sauce 2 tablespoons oyster sauce 2 tablespoons Hoisin sauce 2 tablespoons corn starch 2 tablespoons water 2 green onions, thinly sliced

3. In a large pan or wok over high heat, add one tablespoon of oil. When the oil is hot, add the chicken slices in a single layer and cook until they are no longer pink about 5-7 minutes. Remove them with a slotted spoon and set aside. 4. In the same pan or wok, add the remaining oil over medium-high heat. When the oil is hot, add the garlic and ginger, and stir fry for 30 seconds or until fragrant. 5. Add the onion, bell pepper, cabbage, and celery, and stir fry for another 2-3 minutes or until vegetables are tender-crisp. 6. Add the chicken back to the pan and the prepared sauce, and toss everything together until the sauce thickens and coats all the ingredients. 7. Add the cooked noodles to the pan, toss to combine, and heat through. If the noodles are dry or hard, you can add a tablespoon or two of water or chicken broth to help moisten and soften them. 8. Taste and adjust seasoning to your liking with more soy sauce, oyster sauce, or hoisin sauce if needed. 9. Garnish with green onions before serving.

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Egg Rolls Egg rolls are a popular Chinese-American dish that is made by wrapping a mixture of meat and vegetables in a thin flour wrapper and then deep-frying it until crispy and golden brown. The dish's origins are not entirely clear, but it is believed to have been created by Chinese immigrants in the United States, who adapted traditional Chinese ingredients and cooking techniques to suit local tastes. The traditional Chinese version of the dish is known as "spring rolls," and it's a bit different; it's made with thinner and lighter wrapper, it's not deep-fried, and it's filled with vegetables only, it's mostly served in Chinese fine dining restaurant or during special occasions. The filling for egg rolls can vary widely, but it typically includes a combination of meat (usual pork) and shredded vegetables, such as cabbage, carrots, and onion. Some recipes may include mushrooms, bean sprouts, bamboo shoots, or other ingredients. The rolls are then deep-fried until crispy and golden brown, and they are typically served with a dipping sauce, such as soy sauce or sweet and sour sauce.

4 SERVINGS

65 MINUTES

250 KCAL

MEDIUM

INGREDIENTS 1/2 pound ground pork or

DIRECTIONS 1. In a large skillet over medium-high heat, brown the

beef

ground pork or beef and cook until it is no longer

1 cup shredded cabbage

pink. Drain off any excess fat using a slotted spoon,

1 cup shredded carrots 1/2 cup diced onion

and set the meat aside in a plate. 2. In the same pan, add some oil if needed, then add

1/4 cup diced mushrooms

the garlic and stir-fry for an additional minute until

2 cloves of garlic, minced

fragrant.

1 teaspoon soy sauce 1 teaspoon corn starch 8-10 egg roll wrappers oil for frying

3. Add the onion, mushroom, cabbage, carrots, and soy sauce and stir-fry for another 5 minutes or until the vegetables are tender. 4. Mix in 1 teaspoon of cornstarch to thicken the mixture. 5. Add the browned meat back to the pan and mix everything together 6. Allow the mixture to cool for about 10 minutes. 7. Place one wrapper in front of you, with one corner pointing towards you and the other corner pointing away. 8. Place about 2 tablespoons of the mixture about 1 inch from the bottom corner closest to you. 9. Roll the wrapper tightly once, tucking in the sides to seal the roll. 10. Roll the wrapper twice more, tucking in the sides again to ensure the roll is sealed. 11. Repeat the process with the remaining wrappers and filling. 12. Heat oil in a deep fryer or large pot to 350-375 degrees Fahrenheit. Carefully place the egg rolls in the hot oil and fry them for 3-4 minutes or until golden brown. Drain on paper towels. 13. Serve warm with your favorite dipping sauce

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Ma Po Tofu Ma Po Tofu, also known as "Mapo Doufu" or "Mapo Tofu," is a traditional and popular Chinese dish from the Sichuan province of China. It's made with silken tofu in a spicy and savory sauce, typically with ground meat (usual pork) and a wide variety of seasonings and spices, like chili paste or sauce, Sichuan peppercorn, ginger, garlic, and scallions. The dish is known for its spicy and numbing taste, usually due to the presence of Szechuan peppercorn, an ingredient that gives a distinct tingly, spicy flavor. The dish has a rich history, with the first recorded reference of it dating back to the late 19th century; it's said that it was created by a woman called 'Pockmarked Grandma' who had a small restaurant in the city of Chengdu, the capital of Sichuan province. It quickly became popular among the city's working-class population and eventually spread to other parts of China and around the world, particularly in Chinese-American cuisine.

4 SERVINGS

30 MINUTES

200 KCAL

EASY

INGREDIENTS 1 pound firm tofu 1/2 pound ground pork or beef

DIRECTIONS 1. Drain and press the tofu to remove excess water. Cut the tofu into small cubes. 2. In a large skillet or wok over medium-high heat,

2 cloves of garlic, minced

add two tablespoons of oil, add the ground pork or

1 teaspoon ginger,

beef and cook until it's no longer pink, about 5-7

grated 2 tablespoons oil 2 tablespoons chili paste or sauce 2 tablespoons soy sauce 2 tablespoons rice wine 2 tablespoons corn starch 2 cups vegetable broth

minutes. Drain off any excess fat. 3. Add the ginger and garlic and stir fry for an additional minute. 4. Add the chili paste or sauce, soy sauce, and rice wine, and stir-fry for another 2 minutes. 5. Add the vegetables and stir fry for another 2-3 minutes, or until vegetables are tender-crisp. 6. Mix in 2 tablespoons of cornstarch to thicken the sauce.

2 cups chopped Chinese

7. Slowly pour in 2 cups of vegetable broth and stir.

vegetable such as bok

8. Bring the mixture to a simmer, and then add the

choy or Chinese broccoli 2 green onions, thinly sliced 2 tablespoons sesame oil 2 tablespoons Szechuan peppercorn, crushed (optional)

tofu cubes. Gently stir and cook for another 2 minutes or until the tofu is heated through. 9. Stir in 2 tablespoons of sesame oil and the sliced green onions and cook for another minute. 10. If using Szechuan peppercorn, add it and stir fry for another minute. 11. Taste and adjust seasoning to your liking with more soy sauce, chili paste, or rice wine if needed. 12. Serve over steamed rice, with the sauce and vegetables spooned over the tofu.

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Wonton Soup Wonton Soup is a classic Chinese dish made of bite-sized dumplings filled with a mixture of meat and vegetables called wontons, served in a flavorful broth. It's a classic dish from Southern China, particularly Cantonese cuisine. The filling can vary widely and can include ingredients such as ground pork, shrimp, ground beef, or a mixture of different meats and vegetables. The wontons are usually wrapped in a thin wonton wrapper, which is made from flour and egg, then cooked in a broth, which can be chicken, pork, or vegetable-based. Wonton soup is enjoyed in China and worldwide, especially in Chinese-American cuisine. It's a comforting, hearty, delicious dish that many enjoy. It can be a standalone dish or served as an appetizer before the main course. It's also a versatile dish that can be made in advance and frozen later or cooked to order, and the broth can be seasoned to your preference.

6 SERVINGS

65 MINUTES

250 KCAL

EASY

INGREDIENTS 1 pound ground pork or

DIRECTIONS 1. In a large bowl, mix together ground pork or

shrimp

shrimp, Napa cabbage, scallions, garlic, ginger,

1 cup finely chopped Napa

sesame oil, soy sauce, salt, and pepper. Mix well and

cabbage 1/4 cup minced scallions

set aside. 2. Lay out wonton wrappers on a clean surface and

2 cloves of garlic, minced

place about 1 teaspoon of the filling in the center of

1 teaspoon grated ginger

each wrapper.

1 teaspoon sesame oil

3. To wrap the wontons, hold the wrapper with one

1 teaspoon soy sauce

hand and use the other hand to lightly moisten the

1/4 teaspoon salt

edges of the wrapper with water using your finger

1/4 teaspoon pepper 1 package wonton

or a pastry brush. 4. Fold the wrapper in half diagonally, sealing the

wrappers (approximately

edges to form a triangle. Bring the two corners

50 wrappers)

together and press to seal, ensuring that no air is

8 cups chicken or

trapped inside. Repeat this process with the

vegetable broth

remaining wrappers and filling.

2 cups bok choy or Chinese 5. In a large pot, bring the broth to a boil. broccoli, chopped (optional)

6. Carefully add the wontons to the boiling broth, a few at a time, and cook for 2-3 minutes or until they float to the surface. Be careful not to overcrowd the pot as this will lower the temperature and the wontons will take longer to cook. 7. If using bok choy or Chinese broccoli, add them to the pot in the last minute of cooking. 8. Remove the wontons and vegetables with a slotted spoon and place them in bowls. 9. Ladle the hot broth over the wontons and vegetables. 10. Serve hot with additional soy sauce or chili oil, if desired.

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Spring Rolls Spring rolls are a traditional Chinese dish that are made by wrapping a mixture of meat and vegetables in a thin flour wrapper and then fried until crispy and golden brown. They are often enjoyed as appetizers or snacks and can be found in Chinese restaurants and street food vendors worldwide. The history of spring rolls can be traced back to the Tang Dynasty in China (618-907 AD), where a dish called "Chang Yu" or "Chang Go" was mentioned in literature. Chang Yu is a similar dish to spring rolls, which was made of meat and vegetables wrapped in wheat flour skin and deep-fried. However, it's thought that the modern version of spring rolls that we know today was created in the 20th century in Shanghai and later popularized in Chinese-American cuisine. The origins of the name "spring roll" are not entirely clear, but one possibility is that it refers to the roll served during the spring. Spring rolls come in many different variations and styles depending on the region of China, like Cantonese spring rolls are typically stuffed with shrimp and vegetables and are not very spicy, while Szechuan-style spring rolls often contain a spicy meat filling. They can also be found in many other Asian cuisines, such as Vietnamese spring rolls or summer rolls (made with rice paper wrapper)

6 SERVINGS

65 MINUTES

400 KCAL

MEDIUM

INGREDIENTS 1/2 pound ground pork or shrimp 1 cup shredded cabbage 1 cup shredded carrots 1/2 cup diced onion 1/4 cup diced mushrooms 2 cloves of garlic, minced 1 teaspoon soy sauce 8-10 Spring Roll wrappers oil for frying

DIRECTIONS 1. In a large skillet over medium-high heat, brown the ground pork or shrimp and cook until it is no longer pink. Drain off any excess fat. 2. In the same pan, add some oil if needed, then add the garlic and stir-fry for an additional minute until fragrant. 3. Add the onion, mushroom, cabbage, carrots, and soy sauce and stir-fry for another 5 minutes or until the vegetables are tender. 4. Allow the mixture to cool for about 10 minutes. 5. Lay out one spring roll wrapper on a clean surface with one corner pointing towards you and the other corner pointing away. 6. Place about 2 tablespoons of the cooled filling about 1 inch from the bottom corner closest to you. 7. Roll the wrapper tightly once, tucking in the sides to seal the roll. Be careful not to overfill the wrapper or it will be difficult to roll. 8. Fold the left and right corners of the wrapper inwards, towards the center of the roll, ensuring they are tucked tightly. 9. Roll the wrapper twice more, tucking in the sides again to ensure the roll is sealed. Moisten the top corner with a bit of water to seal the roll. 10. Repeat the process with the remaining wrappers and filling. 11. Heat oil in a deep fryer or large pot to 350-375 degrees Fahrenheit. Carefully place the spring rolls in the hot oil and fry them for 3-4 minutes or until golden brown. 12. Use a slotted spoon to remove the spring rolls from the oil and drain them on paper towels. 13. Let the spring rolls cool for a few minutes before serving them warm with your favorite dipping sauce.

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Vegetarian Hakka Noodles Hakka Noodles are a traditional Chinese dish that is believed to have originated from the Hakka people of China. The Hakka, who are a distinct ethnic group with their own language and customs, have historically been known for their delicious and hearty dishes. Hakka noodles are made from wheat noodles and are stir-fried with various vegetables. The dish can be made with meat or meatless. It's known for its simplicity and for being a hearty and satisfying dish. The dish is usually stir-fried and can be enjoyed as a main dish or side dish. The key to this recipe is to cook the noodles al dente and not overcook them when stir-frying them with the vegetables. The dish is usually served with a soy-based sauce and can be seasoned to your preference. The history of Hakka noodles is not clear, but it's thought that it's a dish that developed over time as a way for the Hakka people to use the ingredients available to them in their region. The dish is a common staple in the diet of the Hakka people and is enjoyed by many people around the world, particularly in areas with a large population of Hakkas.

4 SERVINGS

40 MINUTES

400 KCAL

EASY

INGREDIENTS 8 oz Hakka noodles

DIRECTIONS 1. Bring a large pot of water to a boil and add the

1 tablespoon oil

Hakka noodles. Cook the noodles according to

2 cloves of garlic, minced

package instructions, typically for 4-5 minutes or

1 teaspoon grated ginger 1/2 cup diced onion

until al dente. 2. Drain the noodles and rinse them with cold water

1/2 cup diced carrots

to stop the cooking process and to remove excess

1/2 cup diced bell pepper

starch. Set aside.

1/2 cup diced mushrooms 1/4 cup diced green onions

3. Heat oil in a large skillet or wok over medium-high heat.

2 tablespoons soy sauce

4. Add garlic and ginger and stir-fry for 1 minute.

1 teaspoon vinegar

5. Add the diced onion and stir-fry for 2-3 minutes or

Salt and pepper, to taste 1/4 cup diced cilantro, for garnish (optional)

until softened. 6. Add the diced carrots, bell pepper, and mushrooms and stir-fry for another 2-3 minutes or until the vegetables are tender. 7. Add the cooked and rinsed noodles, soy sauce, vinegar, salt, and pepper to the skillet and stir-fry for 2-3 minutes or until the noodles are heated through and well coated with the sauce. 8. Add the diced green onions and stir-fry for an additional minute. 9. Remove the skillet from the heat and transfer the noodles to a serving plate. 10. Garnish with diced cilantro and serve hot as a main dish.

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Hot Pot Hot pot, also known as Chinese fondue, is a traditional Chinese dish that has been enjoyed for centuries. It's a communal meal where a simmering pot of broth is placed in the center of a table and diners cook their own food in the pot. The origins of hot pot can be traced back to the Han Dynasty in China (206 BC-220 AD) where a dish called "Mongolian hot pot" was mentioned in literature. This dish was similar to the hot pot we know today, where a pot of boiling soup was placed in the center of a table, and diners cooked their own food in the pot. Hot pot is popular in many regions of China, such as Sichuan and Hunan, where spicy broths are favored, and in Northern China, where milder broths are more common. The dish is usually enjoyed during the colder months but can be enjoyed all year round. Hot pot is a versatile dish that can be adapted to different preferences and dietary restrictions. Hot pot is a communal meal that is enjoyed with family and friends; it's a way to share a meal and bond over the cooking process. It's also a convenient meal as you can prepare the ingredients ahead of time and put them in the pot as you desire.

4 SERVINGS

80 MINUTES

350 KCAL

MEDIUM

INGREDIENTS 1 (4-5 lb) bone-in chicken, cut into pieces 8 cups chicken broth or water 2 cups sliced mushrooms 1 cup sliced carrots 1 cup sliced onion 1 cup sliced Napa cabbage

DIRECTIONS 1. Bring the chicken broth or water to a boil in a large pot. 2. Add

the

chicken,

mushrooms,

carrots,

onion,

cabbage, bok choy, tofu, beef or lamb, and shrimp (if using) and bring to a simmer. 3. Once it starts simmering, you can add soy sauce, rice wine or sherry, ginger, and garlic and stir to combine.

1 cup sliced bok choy

4. Reduce the heat to low and let the soup simmer for

1 cup sliced firm tofu

30-40 minutes or until the chicken is cooked

1 cup sliced beef or lamb (optional) 1 cup sliced shrimp (optional) 1/4 cup soy sauce 1/4 cup rice wine or sherry 1 tablespoon grated ginger 2 cloves of garlic, minced 2 green onions, thinly sliced Sesame oil, as needed

through and the vegetables are tender. 5. Once the soup is done, remove the chicken and vegetables from the pot and let them cool for a few minutes. 6. Slice the chicken and vegetables, and return them to the pot. 7. To serve, ladle the hot pot into individual bowls and top with green onions and a drizzle of sesame oil. 8. Serve hot with the hot pot dipping sauce on the side.

Hot pot dipping sauce, such as a mixture of soy sauce,

It's important to keep the heat low when the

rice vinegar, sesame oil and ingredients are simmering; this will help the flavors to chili sauce

develop and the ingredients to cook evenly. You can use any broth you prefer; chicken, vegetable, or beef broth are some common options. You can also add other

ingredients

as

per

your

preference

and

availability. The dipping sauce is an essential part of this dish; it helps to add an extra layer of flavor to the dish, you can make a simple dipping sauce with soy sauce, rice vinegar, sesame oil, and chili sauce, but you can also make a more elaborate one with a mix of different sauces and spices.

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Scallions Pancake Scallion pancakes are a traditional Chinese dish that is enjoyed by many people. They're savory and flavorful, with a crispy texture on the outside and a soft, chewy center. The key to making good scallion pancakes is to get the right balance of oil and flour, and to roll the dough out thinly, this allows the pancakes to cook evenly. The addition of scallions gives them a distinct flavor, you can use different herbs or vegetables to adjust the flavor to your preference. These pancakes are typically served as a side dish or appetizer, but they can also be used as a wrap for various fillings.

4 SERVINGS

30 MINUTES

250 KCAL

EASY

INGREDIENTS 2 cups all-purpose flour

DIRECTIONS 1. Mix flour, boiling water, scallions, and salt in a large

1 cup boiling water

mixing bowl. Stir until the dough comes together.

1/2 cup thinly sliced

The boiling water will help the dough become

scallions 1/2 teaspoon salt

pliable, allowing you to knead it easily. 2. Knead the dough on a floured surface for about 5

1/4 cup vegetable oil, plus

minutes or until it becomes smooth and elastic. The

more as needed

dough should have a slight elasticity to it and should not stick to your fingers. 3. Cover the dough and let it rest for 15-20 minutes. This will help the dough to relax and make it easier to roll out. 4. Divide the dough into four equal portions. 5. On a floured surface, roll out each portion of dough into a thin circle. The circles should be about 6-8 inches in diameter and about 1/4 inch thick. 6. Brush each circle with vegetable oil, and then roll it up tightly into a spiral shape, starting from the outer edge and rolling it towards the center. 7. Flatten the spiral shape again into a circle and roll it out to about 1/4 inch thickness. This process of rolling, oiling, and rolling again gives the scallion pancakes their layers. 8. Heat a skillet over medium-high heat. Once the skillet is hot, add 1-2 tablespoons of oil to coat the skillet's bottom. 9. Place a scallion pancake in the skillet and cook for about 2-3 minutes per side or until golden brown and crispy. Be sure to monitor the heat; you want the pancakes to cook evenly, adjust the heat as necessary. 10. Repeat with the remaining pancakes, adding more oil as needed. 11. Serve hot as a side dish or appetizer.

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CONCLUSIONS In conclusion, Chinese cuisine is a diverse and rich culinary tradition that offers various flavors, ingredients, and techniques. Throughout this book, we have explored the many different types of meat, fish, and vegetarian recipes that make up the Chinese culinary canon, as well as some of the classic dishes that have become beloved by diners worldwide. One of the most striking things about Chinese cuisine is its emphasis on balance and harmony, both in terms of the flavors and ingredients used in a dish, as well as the balance between different types of dishes in a meal. This is reflected in the use of a wide variety of ingredients, from meats and seafood to vegetables and grains, and the careful use of seasonings and sauces to bring out the best in each ingredient. Another key aspect of Chinese cuisine is its focus on tradition and history. Many of the dishes we have explored in this book have been passed down through generations and are steeped in cultural and historical significance. This gives Chinese cuisine a sense of depth and richness that is hard to find in other culinary traditions. In addition to its delicious flavors and rich cultural heritage, Chinese cuisine is also notable for its adaptability and versatility. Whether you're looking for a hearty and comforting dish to warm you up on a cold winter's day or a light and refreshing meal to enjoy on a hot summer's afternoon, there's a Chinese dish that will fit the bill. Overall, this book has explored the many facets of Chinese cuisine, from its rich history and cultural significance to its delicious flavors and versatility. Whether you are a seasoned Chinese food lover or a newcomer to this culinary tradition, I hope that this book has provided you with a deeper understanding and appreciation of this wonderful and diverse cuisine.

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