*People in southern Taiwan prefer to fry the rice after soaking it. They also boil rather than steam zongzi.     Each region of China has its own special form of zongzi. For Read More

   Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.    This receipe is excellent and Read More

   Add a few softened Chinese black mushrooms and/or minced ginger to the pork mixture.     What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky Read More

   Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Read More

   This recipe for chicken chop suey comes from cookbook author Deh-ta Hsiung, who writes that it is “the classical ‘Chicken Chop Suey’ dish that heralded Chinese food to the western world at the Read More

   Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).  The secret to this recipe is cooking the beef in 1 cup of oil Read More

   To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat Read More

   Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on Read More

   Each serving contains: Calories 51, 4 g Carbohydrates, 1 g Protein, 4 g Total Fat, (trace Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat), 0 mg Cholesterol, 1 g Fibre, 272 Read More

   Add oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce, sugar and salt. Stir-fry another few seconds and add Read More