Watercress Tomato and Sole Soup
This is from “Herbs and Spices the Cook’s Reference” by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used.
Mashed Red Potatoes With Garlic and Parmesan
Make and share this Mashed Red Potatoes With Garlic and Parmesan recipe from Food.com.
Sensational Chicken Noodle Soup
This easy and great soup I found on the internet! What a find! I love it – the whole thing will take 20 minutes. Keep all the ingredients on hand for this quick and satisfying chicken noodle soup.
Cantonese Corn Soup
Make and share this Cantonese Corn Soup recipe from Food.com.
Vegetable Lo Mein
Adapted from a recipe by ANGCHICK at allrecipes.com. An excellent side dish for any Asian meal, try adding ¾ lb cooked meat (chicken, pork, beef, shrimp), cut in julienne, for a main dish. * The best noodles to use are found in Asian markets, labelled “lo mein.” They’re a slightly dry, curly, fresh egg noodle. Next best is regular dried linguini. Dried egg noodles will turn mushy, as will vacuum-packed “fresh Chinese-style” egg noodles. * Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It’s a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
