This Kung Pao Beef dish is similar to my chicken recipe and includes almonds. For extra heat, add additional chili pepper seeds.
Category Archives: Chinese Recipes
This is a Jewish/Asian fusion alternative to topping a salad with bacon pieces. Although gribines are admittedly high in cholesterol, they add a special crunchiness and flavor that is unique and delicious.
These kreplach are made with readily available Chinese pot stickers. They are so much easier to prepare and lighter than old-fashioned kreplach. The emphasis in this recipe is on the filling, rather than the dough. These are not triangular in shaped but rather are like little sacks filled with delicious potato/onion filling.(more on shaping the shu-mai is needed)
Julie is the proprietor of Phoenix, a well-known Chicago Chinese restaurant, located not far from Manny’s, President Barack Obama’s favorite deli. Manny’s corned beef sandwiches are legendary. Julie has devised the perfect use for left-over corned beef or pastrami.
This is an easier and much lighter version of a traditional Jewish recipe. The use of wonton wrappers (squares) gives these kreplach a much airier texture. Rather than tasting mostly dough, which more often than not is pretty heavy, the taste and texture is primarily that of the filling.
Every Chinese restaurant has its own version of lemon chicken. Most sauces have the sweetness and color of a lemon meringue pie, which is unfortunate. I believe that the natural lemon flavor should come through. This recipe is light as well because the chicken is not batter-dipped.
Leave it to an East Village Jewish Deli to come up with an actual American/Jewish/Asian fusion dish! That is because the Second Avenue Deli has had a Chinese chef for many years. I have enhanced this recipe with even more Asian flavor. Although this recipe calls for baking and broiling the chicken, it is definitely better on a charcoal grill.
Peri-Peri is a hot or mildly hot seasoning, sometimes a prepared sauce, that is of Portugese origin. In South Africa, Peri-Peri seasoning is virtually a staple. It is much more than a mere hot sauce. Although not well-known in North America, it adds great flavor to many foods, especially chicken and fish. It is available in specialty stores and also from internet-based companies that sell South African products.
Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In the case of this orange beef recipe, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.
Almost every Chinese restaurant serves some version of Kung Pao Chicken. Most, in my opinion, miss the mark They tend to rely on thick, brown sauce with some spice added and a mélange of various vegetables. I feel that a truly excellent Kung Pao should be much more distinctive. The peanuts should be very fresh. The major ingredients should not be swimming in sauce, but rather flavored by the sauce. I actually use no vegetables except the scallions. The result is a Kung Pao that will knock your socks off with great flavor and texture.
Every cook has his/her own personal favorites that are sure-fire hits every single time. I have been preparing this chicken recipe for many years and it never fails to please. The fabulous aroma of the ginger and garlic wafting from the kitchen put diners in the right mood even before the dish comes to the table.