Chinese Takeaway / Takeout Cookbook: From Chop Suey to Sweet 'n' Sour, Over 70 Recipes to Re-Create Your Favourites by Kwoklyn Wan

  • Vegetarian mini spring rolls (page 18)

    from Chinese Takeaway / Takeout Cookbook: From Chop Suey to Sweet 'n' Sour, Over 70 Recipes to Re-Create Your Favourites Chinese Takeaway / Takeout Cookbook by Kwoklyn Wan

    • Categories: Fried doughs; Appetizers / starters; Chinese; Vegetarian
    • Ingredients: groundnut oil; spring onions; carrots; Chinese leaves; tinned water chestnuts; tinned bamboo shoots; beansprouts; light soy sauce; white pepper; sesame oil; spring roll wrappers; sweet chilli sauce; eggs
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Notes about Recipes in this book

  • Beef with oyster sauce

    • Delys77 on January 10, 2023

      This was popular with the little one and I would likely repeat just because of that. The combination of beef and carrots almost seems a bit western, but the significant amount of oyster sauce definitely gives this dish a Chinese character. The umami from the seasonings pairs very well with the beef and is offset but the sweetness of the carrots. A pretty easy and tasty dish, especially considering that I don't do a tonne of beef stir frys.

  • Chinese mixed vegetable chow mein

    • Delys77 on January 10, 2023

      I was worried that the seasonings were a bit too basic, but in the end this was quite good. I have had better and made better but this dish is very easy yields a pretty good result. I did jazz it up with a bit of chilli oil with some of the sediment.

  • King prawns, ginger and spring onion

    • etcjm on January 22, 2022

      Really very good. Quick and easy. Couple of subs, used frozen sweetcorn and bulked out with bamboo shoots as they needed using. Be brave with the ginger. Definitely a do again. Could use small pieces of chicken thighs instead.

  • Cantonese style sweet and sour pork

    • ThePatheticBaker on January 10, 2023

      Now made this twice. The egg/cornstarch mix becomes like sludge. The oil was probably too hot but no guidance in the method of a setting.

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  • ISBN 10 1787133672
  • ISBN 13 9781787133679
  • Linked ISBNs
  • Published Jan 24 2019
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries Australia, United States, United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Chinese is the UK's favourite takeout food, and it's beloved all over the world - as with much Indian food, it's the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook.

Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He's also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s.

He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed - and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.

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