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    51 Recipes

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    2 Reviews |  By tgobbi

    One of the many ways to incorporate asparagus into authentic Chinese cuisine.

    Recipe #21414

    2 Reviews |  By tgobbi

    This recipe is very similar to one served in a local (Chicago suburbs) Indian restaurant. It was published in the Chicago Tribune on 5/2/99.

    Recipe #21210

    1 Reviews |  By tgobbi

    An authentic Chinese fried rice that uses leftover ham. Shrimp or other ingredients can also be added. It can be prepared with or without soy sauce.

    Recipe #20300

    1 Reviews |  By tgobbi

    A spicy Chinese condiment that can also be used in cooking to add heat to spicy dishes.

    Recipe #19552

    Eat this soup version of goulash with plenty of rye bread.

    Recipe #19482

    A sweet, gooey super delicious appetizer that your guests never get enough of...

    Recipe #18791

    2 Reviews |  By tgobbi

    A really good sweet sour dish that you should be able to do at home with a little deep frying skill.

    Recipe #18789

    4 Reviews |  By tgobbi

    Typical Chinese stew. The sauce can be used over and over.

    Recipe #17707

    This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove

    Recipe #17661

    7 Reviews |  By tgobbi

    Flank steak (or skirt or sirloin) prepared with a Chinese twist. (Works well with pork or chicken, too).

    Recipe #17630

    1 Reviews |  By tgobbi

    This is a popular Szechwan style dish that combines chicken (or pork, beef or shrimp) with peanuts.

    Recipe #17551

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