The Everything Chinese Cookbook

Includes Tomato Egg Flower Soup, Stir-Fried Orange Beef, Spicy Chicken with Cashews, Kung Pao Tofu, Pepper-Salt Shrimp, and hundreds more!

By: Manyee Elaine Mar

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Paperback | 31 October 2013 | Edition Number 2

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Chinese takeout is an easy solution for busy nights, but typical Chinese restaurant fare can be loaded with fat, sugar, and salt. With 'The Everything Chinese Cookbook, 2nd Edition', you can make healthier (and more delicious) versions of your favourite takeout dishes at home, including: Spicy Szechwan peanut sauce Crab Rangoon Quick and easy hot and sour soup Chicken chow mein Traditional mu shu pork Vegetable egg foo yung Stir-fried orange beef Drunken chicken wings Spicy shrimp with hot shanghai noodles Szechwan eggplant with black rice vinegar Sesame seed dumplings with red bean paste Almond cookies In this completely updated and revised cookbook, you will find traditional recipes made with fresh, vibrant vegetables; lean meats; and just the right amount of healthy fats. Hundreds of easy recipes take you from basic sauces and side dishes to weeknight stir-fries and company-worthy specialties. So forget the time and expensive of typical takeout--the healthiest and best-tasting Chinese food can come out of your kitchen! AUTHOR: Manyee Elaine Mar is a cook, recipe developer, and author. She grew up in a Chinese restaurant in Denver, where she learned to make everything from sauces to wontons to almond cookies. She has been a cooking class coordinator for Share Our Strength, pairing professional, high-end restaurant chefs and recipe developers with low-income participants. Mar is also the author of 'Paper Daughter', a memoir about growing up in a Chinese restaurant in Denver. 'Paper Daughter' has been chosen as required first-year reading at various colleges, and continues to be taught in multicultural literature classes nationwide.

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