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...

"For when you want to take a walk on the wild side. Adjust the heat to your own taste."

Ingredients: cornstarch, hot bean paste...

"This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy.
..."

Ingredients: cider vinegar, seitan...

"A different and delicious way to prepare lamb. This is from Bon Appetit and I was attracted to it because it uses lamb shoulder chops and you don't see too many recipes for those. I have prepared these indoors using a ridged grill pan with excellent results."

Ingredients: chili oil, dry sherry...

"A common appetizer in the Hunan province of China, smacked cucumbers got their name because of the way you whack the cucumbers with the flat of a cleaver blade to encourage them to absorb the flavors of the dressing. From the Revolutionary Chinese Cookbook."

Ingredients: chili oil, cucumbers, garlic...

"This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used."

Ingredients: chili oil, szechuan peppercorns...

"These have been a family favourite for decades. Pork dumplings with a tasty peanut butter sauce."

Ingredients: chili oil, peanut butter, salt...

"From "Stir-Frying to the Sky's Edge" by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused..."

Ingredients: cornstarch, Chinkiang vinegar...

"I changed a recipe I found a year ago on the internet, I think the changes make this spicy sweet dish really easy to make and taste like it was from a resaurant."

Ingredients: cooking oil, cornstarch...

"This dish is cooked in a traditional Chinese earthenware pot but you can use any heavy based pan. With the earthenware pot, it is brought to the table and served. You could serve a Chinese green vegetable and have a complete meal for 4"

Ingredients: pepper, dark soy sauce...

"This recipe is from one of the great Hunanese chefs, Shi Yinxiang, who used to cook for Chairman Mao whenever he returned to his home province."

Ingredients: pepper, hot pepper oil...

"Crispy tofu in a sweet, blazing hot sauce. In my take on this dish, it gets its tang from tamarind and its heat from Thai dragon peppers. This recipe makes a little extra sauce because it's so good, you'll want to put it on everything."

Ingredients: cornstarch, tamarind paste...

"This comes from fuschia dunlops book via barbara fisher. It looks like an amazing condiment to have on hand, the fermenting in salt changes the heat - it sneaks up and bites rather than in your face and a good flavor, tangy salty and hot is how dunlop describes the taste. the process is like kimchee using the lactic acid fermentation

Times..."

Ingredients: kosher salt, hot chili peppers...

"This is one of the spicier dishes in american chinese restaurants, and I hope you enjoy this dish"

Ingredients: garlic oil, hot Chinese chili paste...