Wednesday, July 28, 2010

About Chinese Food: New Lobster Sauce With Noodles, Shrimp Lo Mein

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From Rhonda Parkinson, your Guide to Chinese Food
This week's recipes include Shanghai Noodles, Baked Sea Bass, and Steamed Asian Eggplant.

Lobster Sauce With Noodles
A reader tweaks a standard Lobster Sauce recipe by increasing the amount of pork and serving it over lo mein noodles.

Cold Lemon Chicken
Here is a lovely dish to serve over the warm summer months. Chicken is paired with Chinese mushrooms, arranged on lettuce leaves, and topped with a flavorful lemon sauce. This recipe comes from Doug, who writes: "This recipe gives a sumptuous cold lemon chicken dish, with a bite. I never fail to get compliments...every time I serve it."

Perfect Pickled Shallots
Although more commonly associated with Southeast Asian cuisine, shallots are used in Chinese cooking. Spices used in this recipe include licorice-flavored star anise and yellow mustard seeds.

Steamed Eggplant With Asian Dressing
Asian eggplants are steamed and topped with a flavorful dressing made with red rice vinegar (available at Asian markets). Szechuan Eggplant

 


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Shrimp Lo Mein
Baked Black Sea Bass With Chinese Seasonings
Shanghai Stir-fried Noodles (With Chicken)
Asian-Style Pasta Salad
Asian Coleslaw
Sweet and Sour Fish Sauce

 

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This newsletter is written by:
Rhonda Parkinson
Chinese Food Guide
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