Chinese Cuisine (Wei-Chuan's Cookbook series) by Shu-Hui Huang

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abengal on April 01, 2023

Ma-Po’s Bean Curd (Tofu), p132 Our favourite ma po recipe, usually increase the mince to 250 g and use beef instead of pork. Must add in 1 tbl black bean and garlic paste. UPDATE we were out of black bean paste so made it without, and husband preferred it that way.
abengal on April 01, 2023

Braised Chinese Mushrooms and Bean Curd p135 Good, will make again. More a family dish. A beige dish, so you need something brightly coloured to go with it. Note to self, use the Lee Kim Kee Chinese chicken stock (bouillon) powder, made in USA, export only, use 2 teaspoons not 1, and don’t overcook the bok choy when doing the precooking, 2 minutes is enough. If you use firm tofu add another 6 to 10 minutes for the braising and extra water. 4/5 Update: made this again but with beef marinated with the sesame oil replacing the tofu and snow peas 600 g. All on high heat: stir fry beef, remove, stir fry spring onion, ginger then mushrooms and bamboo shoots, remove, stir fry snow peas, add everything else, heat until liquid boils and then thicken and serve. 4/5 again

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ISBN 10 0941676102
ISBN 13 9780941676106
Published Jan 01 1984
Format Paperback
Page Count 204
Language English
Edition [Rev. ed.]
Countries Taiwan
Publisher Distributed by Wei-chuan's Cooking

Publishers Text

The very first of Culinary Master Su-Huei Huang's cookbook successes, this collection boasts a wide range of popular Chinese dishes. Individual sections provide clear guidance for utensils, cooking method, seasonings, vegetables, and special ingredients used in Chinese cooking. Many people are still discovering the wonders of Chinese cooking through this book and use it as a reference source.