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Articles 1 to 12 of 17:
Authentic Chinese Egg Rolls (from a Chinese person)
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to ... [... more]
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Crab Rangoon I
Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C). In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat. Place 1/2 to 1 teaspoon of the cream cheese mixture into the ... [... more]
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Chinese Style Stuffed Mushrooms
Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel. In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. ... [... more]
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Crab Rangoon II
Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok ... [... more]
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Cantonese Style Pork and Shrimp Dumplings
In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well. Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 ... [... more]
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Pork Dumplings
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a ... [... more]
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Beefy Chinese Dumplings
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil. Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of ... [... more]
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Cindi's Egg Rolls
Cook pork in a large wok over medium-high heat. Drain and set aside. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth. Heat 2 ... [... more]
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Egg Foo Yung with Mushroom Sauce
Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce. Heat 1 tablespoon of peanut oil in a large nonstick skillet over ... [... more]
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Egg Rolls - Allrecipes
Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked. In a large skillet, brown ground meat. Drain ... [... more]
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Overnight Chinese Daikon Radish Pickles
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in ... [... more]
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Chinese Tea Leaf Eggs
In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove ... [... more]
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