Saturday, July 16, 2011

About Chinese Food: Steamed Trout, Beef and Peppers, Spicy Prawns

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From Rhonda Parkinson, your Guide to Chinese Food

Spicy Szechuan Prawns
Prawns are coated in an egg white mixture and quickly blanched in oil, then combined with ginger, garlic, and scallions (green onions) in a spicy sauce.

Beef and Peppers in Black Bean Sauce
Chinese salted black beans lend flavor to this Cantonese stir-fry dish, while bell peppers add extra color and texture.
Stir-fried Beef in Black Bean Sauce - with green beans to go with the bell peppers

Steamed Trout in Black Bean Sauce
A pungent sauce made with Chinese fermented black beans permeates and enhances the flavor of the steaming fish in this simple dish. Be sure to spoon the leftover sauce over the steamed fish when serving.

Steamed Chicken
The Chinese black mushrooms adds an earthy flavor to this dish. The recipe calls for bone-in chicken pieces, but you can substitute boneless chicken thighs if desired.

 


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This newsletter is written by:
Rhonda Parkinson
Chinese Food Guide
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