Saturday, January 22, 2011

About Chinese Food: Honey Beef Stir-fry, Mongolian Lamb

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From Rhonda Parkinson, your Guide to Chinese Food

Vegetarian Appetizer - Sweet and Sour Mock Spareribs
This intriguing appetizer pairs walnuts with a tasty sweet and sour sauce that includes pineapple slices and bell pepper. Shredded carrot adds the final touch.

Bake Your Own Chinese New Year Cake!
In China, cakes are normally steamed. This alternative shows you how to bake your own Nian Gao instead. If it's your first time working with glutinous rice flour, be sure to follow the photo instructions.
Chinese New Year Legends

Mongolian Lamb
Bonesless leg of lamb is marinated with Chinese seasonings and then stir-fried with garlic and green onion (scallions).

What to Cook in Your New Wok
You'd think I'd know better by now - after seasoning my new carbon steel wok, I couldn't resist testing it out by making Beef With Broccoli. This recipe calls for steaming the broccoli in the wok - not a good idea since boiling water can wear away some of the seasoning. Sure enough, some seasoning came off. To help you avoid the same problem, here are 5 tips on what to cook in your new wok.

 


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Honey Beef Stir-fry

 

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This newsletter is written by:
Rhonda Parkinson
Chinese Food Guide
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