Sweet and Sour Barbecue Sauce
Make and share this Sweet and Sour Barbecue Sauce recipe from Food.com.
Cantonese Pork Chops
The sauce from this is wonderful and can be doubled if desired, it can also be made ahead of time… this is a great recipe for pork chops. If you prefer a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water, then add to sauce.
Pickled Asian Pears (Wor Mei Lei)
This is from Eileen Yin-Fei Lo’s “The Chinese Kitchen”, one of the finest classic Chinese cookbooks in English. In this reciped, she uses “sah leh” (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche … You can either pickle the pears whole, or for an appetizer, you can julienne them.
Cantonese Chicken
Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Serving size and cooking temperature are unknown. My guess would be 375 F ( 190 C) or does that sound too high?
Orange Zest and Honey Pot Sticker Dipping Sauce
This goes great with my Sesame Tofu Pot Sticker recipe. or any Potsticker recipe you might have. Sweet and tangy and all around a dipping sauce that will be good for almost any Asian dish your putting together. This one is my twist off of a Food Network Recipe. ENJOY from Chef Travis W Holland
