Almond Chicken
This is one of my favorite Cantonese dishes. I got this from an Australian Women’s Weekly cookbook that I’ve had and loved for years. The original recipe called for deep frying, which you can certainly do, I just stir fry it.
Lemon Chicken
Another from my favorite Chinese cookbook, “Chinese Cooking Class” by Australian Women’s Weekly. This is just as good as Chinese take-out Lemon Chicken. The lemon sauce is supposed to be tart and sweet at the same time.
Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce
I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren’t in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn’t take long at all, and was very yummy…
Chinese-Style Ribs With Guava Barbecue Sauce
This is one of Steve Raichlen’s recipes from: Steve Raichlen’s Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
Cantonese Beef!
I first tasted this recipe at an Art Seminar in Tulsa, Oklahoma. I reworked it somewhat to suit our taste. It was a big hit at a recent dinner.
