This recipe for Scallion, Ginger, Garlic Marinade brings together 1/3 cup rice wine vinegar, 1/3 cup soy sauce, 1 teaspoon sesame oil in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 1 servings.
This recipe for Red Curry Carrot Soup brings together 1 tablespoon canola oil, 6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks, 2 slices peeled fresh ginger in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 4 servings.
This recipe for Curried White & Wild Rice brings together 1 cup wild rice, 4 ounces sweet butter, 1/4 cup chopped scallion in a practical dish for home cooking. It takes about 1 hr 40 min to prepare and cook. It makes approximately 8 servings.
This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan’s excellent blog, “Appetite for China”. The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.
I love this Chinese sauce – all different variations. This should be called the Asian Pesto Sauce for it’s versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too.
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