The Taste of China by Ken Hom

  • Stir-fried eggs with yellow chives (Jiuwang chao dan)

    from A Taste of China: The Definitive Guide to Regional Cooking A Taste of China by Ken Hom

    • Categories: Stir-fries; Egg dishes; Small plates - tapas, meze; Chinese; Vegetarian
    • Ingredients: eggs; sesame oil; yellow chives; spring onions; peanut oil
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Notes about Recipes in this book

  • Cucumbers stir-fried with pork (Huang gua chao roupian)

    • wester on June 21, 2022

      This was pretty good and very quick, although not as quick as the book suggests. The cucumbers are a nice addition. I did not have chile bean sauce so I used a smaller amount of ground peppers. Also, my (Dutch) edition of the book translated Sichuan peppercorns with pink peppercorns, so I used those. I did think it weird that they had to be roasted and ground, but only when I saw the ingredient list here on EYB I realised what had happened. All the same, I don't think it made a big difference.

  • Stem lettuce with cloud ears (Qing sun shao rou)

    • adrienneyoung on March 11, 2014

      Also known as "celtus"

    • DayOwl on March 28, 2021

      I liked the combination of the wood ears and the crisp stem lettuce, but didn't love the seasoning. Stem lettuce is sometimes called asparagus lettuce or celtuce.

  • Stewed chicken with smoked ham knuckle (Huong zhong dun ji tang)

    • sir_ken_g on November 12, 2012

      A long time family favorite. Use stewing/baking hen not fryer. Lemon grass stalks add a Vietnamese touch. Add cellophane noodles at the end. Don't cut up the chicken - de-bone it after it is cooked. I take the breast meat out and use it for something else - like a casserole.

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  • ISBN 10 1858131499
  • ISBN 13 9781858131498
  • Published Jan 01 1995
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Parragon Plus


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