Saturday, June 5, 2010

About Chinese Food: Glazed Chicken, Beef Short Ribs, Asian Pork Roast

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From Rhonda Parkinson, your Guide to Chinese Food
This week, five-spice beef short ribs, stir-fry fish, warming beef stew with water chestnuts, a jazzed up hoisin dipping sauce, salt and pepper spareribs and more.(Remember to look below the ads under "Sponsored Links" to find the remaining recipes listed under Featured Articles.

Delicious Barbecue Beef Short Ribs
Beef short ribs are flavored with five-spice powder, fresh ginger and garlic and hot chili powder in this award winning recipe.

Stir-fry Fish Fillets
Feel free to vary the vegetables based on what you have on hand.

Chinese Beef and Chestnut Stew
Chinese water chestnuts actually a sweet flavor and crunchy texture to this stew, which has been reader-rated at 5 out of 5 stars.

Chinese Stuffed Fuzzy Melon or Stuffed Cucumber
Fuzzy Melon or Mo Qa is a Chinese vegetable that looks like nothing so much as a zucchini covered with fuzz. It's available at Asian/Chinese markets or you can substitute English cucumbers. Either way, the vegetable is paired with marinated pork and cellophane noodles in a flavorful sauce.

 


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Featured Articles
Hawaiian Beef Stew
Chinese Steak With Peppers
Asian Pork Roast
Glazed Chicken in Bean Sauce
Spicy Salt and Pepper Spareribs
Hoisin Dipping Sauce

 

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This newsletter is written by:
Rhonda Parkinson
Chinese Food Guide
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