Search

"This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review..."

Ingredients: dried mushrooms, cornstarch...

"From the Barefoot Contessa, this makes a great sidedish or lunch on it's own!"

Ingredients: sherry wine vinegar, dark sesame oil...

"This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister."

Ingredients: szechuan sauce, green bell peppers...

"When Marco Polo tried this dish he licked his fingers and took "spaghetti" back to Italy."

Ingredients: dried black mushrooms, fresh Chinese noodles...

"A traditional Chinese favorite, often served as part of the opening course of a Chinese banquet, although this adds a little kick with some chili sauce. This was based on http://www.recipezaar.com/165901. Packaged jellyfish can usually be purchased at any number of Chinese supermarkets."

Ingredients: green onions, jellyfish...

"From my grandmother's recipe box and the clipping said that it was from a restaurant on the Kowloon side of Hong Kong."

Ingredients: chili oil, fresh ginger...

"From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor."

Ingredients: fresh gingerroot, garlic...

"This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA.

Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they have as a specialty. This recipe..."

Ingredients: cornstarch, eggs, firm tofu...

"I haven't tried this yet, but it sounds good. In dishes like this, I freeze my tofu and then thaw it out before I eat it. For this dish I'm sure you could also use TVP, seitan, or tempeh, although the cooking times may vary."

Ingredients: firm tofu, yellow miso...