Contents
Foreword by Raghavan Iyer
The Wisdom of My Mother’s Kitchen
Understanding Chinese Ingredients
Basic Cooking Techniques and Tips
Basic Tools and Utensils
Sauces
Sweet-and-Sour Sauce
Sweet Chili Soy Sauce
Hoisin Sauce
Hot Chili Oil
Chili Paste
Starters and Dim Sum
Potstickers
Crystal Shrimp Dumplings
Veggie Tofu Lettuce Cups
Shiitake Mushroom and Spinach Dumplings
Chicken Egg Rolls
Shu Mai
Peking Duck Summer Rolls
Spicy Beef Skewers
Honey Barbecued Pork
Tofu Bites with Three Sauces
Firecracker Shrimp
Crispy Wontons
Crab Wontons
Paper-Wrapped Chicken
Chicken Skewers
Edamame Hummus
Lettuce Wraps with Chicken
Mu Shu Pork
Salads
Crab Mango Salad
Ginger Shrimp and Sugar Snap Pea Salad
Chinese Chicken Salad
Jade Shrimp Salad
Soy Ginger Edamame Salad
Napa Cabbage and Tofu Salad
Soups
Basic Chicken Stock
Basic Fish Stock
Beef with Rice Stick Noodle Soup
Egg Drop Soup
Hot-and-Sour Soup
Chicken, Bok Choy and Clam Soup
Velvet Chicken Corn Soup
Tofu Tomato Soup
Spicy Pork Noodle Soup
Wor Wonton Soup
Vegetable, Egg and Ramen Soup
Poultry
Orange Chicken
Cashew Chicken
Lemon Chicken
Kung Pao Chicken
General Tso’s Chicken
Diced Chicken with Vegetables
Chicken with Salted Black Beans, Tomatoes and Green Peppers
Chicken with Shiitake Mushrooms and Snow Peas
Stir-Fried Chicken with Bok Choy
Beef, Pork and Lamb
Sweet-and-Sour Pork
Hong Kong Steak
Hoisin Lacquered Ribs
Sichuan Beef
Stir-Fried Beef with Tomato
Tangerine Beef
Stir-Fried Beef with Broccoli
Stir-Fried Beef with Asparagus and Wild Mushrooms
Pepper Steak
Mongolian Lamb
Mapo Tofu
Stir-Fried Beef with Snow Peas and Red Bell Pepper
Stir-Fried Pork with Zucchini
Pork Tenderloin with Wild Mushrooms
Stir-Fried Pork with Asian Eggplant
Seafood
Clams in Black Bean Sauce
Chinese Glazed Salmon
Shrimp with Lobster Sauce
Lobster with Ginger and Scallions
Jade Shrimp
