Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong’s Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
Cooking time includes time to marinate beef. I combined the marinade from one recipe, the sauce from another, and the result is tender and tasty beef in this stir-fry.
Although these are some work, you’ll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I’ve included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture.
The recipe is from New York’s best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic.
This is an American-Chinese food. It’s sweet and tangy — if you like sweet and sour flavours, this is great. It’s easy to make for quick dinners, and has vegetable, meat, and rice all in one.
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