Saturday, March 12, 2011

About Chinese Food: Another Sweet and Sour Pork Recipe

If you can't see this email, click here

About.com

Chinese Food

Easy Recipes

Classic Chinese Recipes

Chinese New Year



From Rhonda Parkinson, your Guide to Chinese Food

Another Sweet and Sour Pork Recipe
This recipe uses black rice vinegar, available at Asian markets.

Ants Climbing a Tree
There's a story behind this recipe's unusual name - the morsels of ground pork or beef are meant to represent ants, while the noodles are the "tree."

Weekend Cooking: Prawns Simmered in Lemongrass
In this seafood dish created by Martin Yan, prawns are seared, then finished in a broth that includes both Chinese and Thai flavors.

Strawberry Chicken Stir-fry
It's strawberry season in Australia! In this easy stir-fry tender strips of chicken are combined with strawberries in a tangy orange-flavored sauce.

 


Chinese Food Ads
Featured Articles
Regional Chinese Cuisine
Pasta a la Bak Chor Mee
Mini Spring Rolls
A Brief History of Vegetarianism
Pairing Wine With Chinese Food
How to Cook Jasmine Rice

 

More from About.com

Discover the Disney Dream
Disney's newest cruise ship has something for every family member, from the Aqua Duck watercoaster to adults-only lounges. More>



Cruise the Celebrity Eclipse
The Eclipse features luxurious interiors, a spa, and the "iLounge" where guests can check email and create their own photo books. More>




This newsletter is written by:
Rhonda Parkinson
Chinese Food Guide
Email Me | My Blog | My Forum
 
Sign up for more free newsletters on your favorite topics
You are receiving this newsletter because you subscribed to the About Chinese Food newsletter. If you wish to change your email address or unsubscribe, please click here.

About respects your privacy: Our Privacy Policy

Contact Information:
249 West 17th Street
New York, NY, 10011

© 2011 About.com
 


Must Reads
Chinese Winter Recipes
How to Cook Rice Photo Instructions
Top 12 Easy Chinese Recipes
Stir-fry Recipes
Chinese Soup Recipes

Advertisement

No comments:

Post a Comment