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Chinese soul food is a classic comfort food you can’t resist, and in this cookbook you’ll find 80 recipes for favorites you can easily make any night of the week!
Chinese Soul Food draws cooks into the kitchen with dishes that feed the belly and speak the universal language of “mmm!”. You’ll find approachable recipes and plenty of tips for favorite home-style Chinese dishes, such as the author’s famous pot stickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, as well as a basic Chinese pantry list that includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home.
I love take-out as much as anyone – less mess and no clean-up; however, it gets quiet expensive when you have two growing teen boys! They have been taking cooking classes through our local 4-H program so I enjoy bringing those lessons home by trying new dishes and techniques.
This cookbook goes beyond the norm by providing information on the key ingredients, techniques, and equipment needed. For newer kitchen enthusiasts, this is a fantastic addition! My boys and I are excited to cook our way through the book.
According to Parade magazine, Chinese is the most-craved ethnic cuisine in America with 76% of the country regularly eating Chinese food. In 2016, there were over 45,000 Chinese restaurants operating in the United States. This number is greater than all of the McDonald’s, KFCs, Pizza Huts, Taco Bells, and Wendy’s combined, according to Time magazine.
Dry Fried Green Beans
Ever since I was a child, green beans have not been a vegetable that I run to the table for at meal time. I have tried them prepared in numerous ways but still couldn’t say that I enjoyed them. After trying Dry Fried Green Beans, I can finally enjoy the vegetable — and I get to do it with one of my favorites – rice!
Dry Fried Green Beans
A delicious dish from the Sichuanese!
- 1 lb Green Beans French
- 1/3 cup Vegetable Oil
- 1/4 cup ground pork unseasoned
- 1 stalk green onions finely chopped
- 1 tbsp ginger fresh, minced
- 1 clove garlic crushed
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sugar
Trim the ends of the green beans and cut into halves (or thirds) if they are extra long
Place a couple layers of paper towels on a baking sheet. Set aside.
Heat the wok over medium-high heat.
Add the oil and heat for about 15 seconds.
In batches, add beans in a single layer in the oil.
Quickly stir fry the beans, gently swishing them around in the oil.
The skins of the beans will start to blister. Once you see that most of the beans in each batch look lightly wrinkled but not necessarily browned, remove them from the oil.
It’s ideal to use a slotted spoon. Place the beans on the paper towel-lined baking sheet to absorb any residual oil. Repeat with the remaining beans.
After you’re done dry frying the green beans, dump out the oil. In the same wok over high heat, brown the ground pork
Once the pork is nearly cooked through, add the onions, ginger and garlic.
Stir and toss ingredients for a few seconds to combine.
Add the beans and stir and toss to combine.
Add the soy sauce, water and sugar. Stir and toss.
Taste a bean. If it doesn’t taste salty enough, you can add another splash of soy sauce, and stir to incorporate.
Serve with rice.