An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan
By Francine Halvorsen
Martin Yan's Culinary Journey Through China
By Martin Yan
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Betty Crocker's New Chinese Cookbook :
Recipes by Leeann Chin
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Current time in China
Makes approximately half Cup
Hot Chili Oil is easy to make and will keep well for several
months in the refrigerator.
- half Cup corn oil
- 20 dried hot chili peppers
- half teaspoon Sichuan peppercorns
- 1 teaspoon paprika
1. Line a small, fine strainer with a paper towel and set it
2. In a small, heavy saucepan heat the oil. When the oil is very hot,
turn down the heat to very low and add the peppers. Cook, stirring,
until peppers turn dark brown. Add the peppercorns and paprika, and
continue to cook just until mixed.
3. Pour the oil through the strainer into a bowl. Discard the solids.
Pour the oil into a small jar and cover with a lid. Store in the
Makes half Cup
Use this basic, simple dip for Shanghai Spring Rolls fried or
steamed dumplings Wontons and Cantonese Egg Rolls.
- 1/3 Cup Soy sauce
- 2 tablespoons distilled white vinegar
- 2 teaspoons sugar
- 2 tablespoons finely minced fresh ginger
- 1 tablespoon finely minced garlic
- 2 teaspoons Hot Chili Oil or Hot Chili Sauce( the recipes
In a bowl, combine the soy sauce, vinegar and sugar, stirring
to dissolve the sugar. Stir in the ginger, garlic, and chili oil or
sauce just before serving. Add additional chili oil to taste.
- 2 tablespoons of peanut oil
- 2 tablespoons of shredded garlic (use a mincer)
- a little ginger if you prefer as well
- 3 tablespoons of oyster sauce
- 1/2 cup of chicken stock or canned broth
Heat a wok or frying pan over high heat until it is hot. Add
the oil and wait until it is smoking, add the garlic and ginger and
leave for a minute or so. Then add the oyster sauce and stock
simmering for another few minutes. Pour over your favorite fried rice
or rice and meat dish.
2 1/2 lb Apricots; stoned &
2 1/2 lb Plum, red; stoned &
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &
5 Garlic clove; minced
1 Cinnamon stick
- Roast the peppers to remove skin; quarter lengthwise and
devein. Set aside.
- Combine the apricots, plums, three cups of vinegar and water
in a large non-reactive kettle and simmer until soft; about 25
minutes. Remove from heat and set aside.
- In another non-reactive kettle, this one very large, combine
the remaining vinegar, sugars, and Karo and bring to a boil,
- Add the fruit mixture, ginger, salt, mustard seeds, onion,
chiles, garlic, cinnamon, and the skinned bell peppers. simmer,
covered, for five minutes then simmer uncovered for one hour,
stirring every so often. Remove the cinnamon stick.
- With a food processor, pulse the mixture for a couple of
seconds (this has to be done in batches; process a little longer
if you like a less- textured sauce).
- Return to the kettle and boil gently, stirring, until the
sauce has thickened, about 15 minutes (the sauce will thicken some
more as it cools).
- Ladle into sterilized jars, either half-pint or pint. Process
in a boiling water bath for 10 minutes (for half-pint jars) or 15
minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks
Honey Tint Sauce
A delicious sauce, that can either be used as a dip, or a
marinate (add a tablespoon of oil), or as a sauce for Chinese food
(dilute with stock).
- 1 small onion, finely chopped
- 1 tablespoon clear honey
- 3 tablespoons tomato ketchup
- 2 tablespoons soy sauce
- 1 teaspoon smooth French mustard
Mix ingredients together in a non-metal container. The
sauce may separate over time, in which case just mix it together