Celebrate Chinese New Year All Year With Easy Recipes
A cheerful guide to Chinese cooking built for American kitchens. It highlights corn starch as a key, offers three basic recipes Sweet and Sour Pork Batter Fried Shrimp and Stir-Fry Beef, and explains their versatility for 16 dishes. It urges readership to start cooking and celebrate year round.
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Batter Fried Shrimp Recipe with Dipping Sauces
A recipe for Batter Fried Shrimp with a soy dipping sauce and a pineapple mustard dip. Includes flour corn starch batter steps, water adjustments, frying in hot oil, and serving yields. Variations cover batter fried pork chicken and fish with adjusted frying times.
Soy Dipping Sauce Recipe Card
In a small saucepan stir soy sauce into corn starch until smooth Then stir in water green onion and crystallized ginger Bring to a boil over medium heat and boil 1 minute Cover refrigerate Makes about one and a half cups Serve sprinkled with extra green onion if desired
Pineapple Mustard Dipping Sauce Recipe Card
Combine crushed pineapple with ginger and blend until liquified. In a saucepan mix corn starch mustard sugar then whisk in pineapple mixture and soy sauce. Bring to a boil while stirring, cook 1 minute, then cover and refrigerate. Yields about 1 cup.
Sweet and Sour Pork Base and Variations
A vintage recipe segment details batter fried pork with pineapple in own juice and a glossy sauce of vinegar corn starch corn syrup sugar sherry and pineapple juice. It covers prep steps for vegetables frying temp and suggests variations using chicken fish and shrimp.
Stir Fry Beef and Green Beans Recipe and Variations
Recipe outlines a beef and green beans stir fry with soy sauce, sherry, garlic, ginger, and peppers. Instructions cover marinating beef, stir frying beans and onions, browning beef, returning vegetables, and thickening with cornstarch in beef broth. Variations swap cauliflower mushrooms Chinese vegetables or chicken.