Notes about Recipes in this book

• Shrimp with orange-mustard sauce

  • kbrooks on May 13, 2025

    Reduced the soy sauce in the dipping sauce to 2 tablespoons forlesssaltiness. . Serve with dip for appetizers or serve in the dip over rice for a main dish.

• Dim sum turkey balls

  • kitchen_chick on January 31, 2023

    These are really tasty meatballs, and they are quick to make. You don’t, strictly speaking, need the watercress. We served ours on a bed of mixed greens, but they are fine on their own or with rice.

• Hot and sour shrimp soup

  • kbrooks on May 07, 2026

    This was a don't make again for us.

• Sweet and sour fish with pineapple fried rice

  • kbrooks on May 13, 2025

    Quick easy and delicious. Used toasted sesame oil.

• Swordfish with miso-mustard sauce

  • nicolepellegrini on February 18, 2025

    I liked this a lot but changed up the preparation/cooking a bit. I find swordfish is often dry (and harder to get the cook just right broiling). So instead of just brushing the fish with the sauce before cooking I used it as a 2 hour marinade. I then cooked the fish stove top in cast iron with some oil, and it came out delicious! The fish stayed nice and tender/moist and the sauce caramelized a bit. So I would absolutely make again with these variations.

• Sesame fish cakes

  • nicolepellegrini on February 28, 2021

    These were very good and easy to throw together. Was wondering if it would have enough binding but they held together just fine (I did chill the fish cake mixture for a while before attempting to coat and cook them.)

• Salmon packets with black bean sauce

  • nicolepellegrini on March 15, 2016

    This was...okay. Not as good as I expected from the flavors involved. Mostly I felt it came out a little dry and bland, as if it needed (more?) marinade in the packets while cooking, or maybe cooking down the ginger/mushrooms in a little oil first for more flavor.

• Seafood and asparagus stir-fry

  • nicolepellegrini on October 26, 2018

    Nice stir-fry without too many steps or prep-work that has a comforting, classic Chinese restaurant taste to it. I made with scallops only instead of shrimp and scallops, would probably work with a variety of mild seafood like squid or white fish fillets.

• Fruited sweet and sour chicken

  • kbrooks on May 13, 2025

    Delicious and fruity. Followed as written.

• Five-spice crispy duck

  • kbrooks on May 13, 2025

    Excellent! The double cooking technique produces perfectly crispy duck.

• Plum-flavored ribs

  • kbrooks on May 13, 2025

    Made this with baby back ribs, so baked at 400F for 30 minutes. Increased the wine to 1 tablespoon and the vinegar to 2 teaspoons. If you can't find canned purple plums, plum preserves work. Definitely marinate ribs overnight for best flavor.

• Jing do pork chops

  • nicolepellegrini on May 16, 2018

    The recipe describes this as the "cousin" of sweet and sour pork, and the flavor profile is definitely similar. However this comes out a lot nicer since the pork isn't deep-fried in an overly-sweet sauce but instead pan-fried. I actually kept my thin-cut pork chops whole on the bone instead of cutting the meat up in slices and I'd do it that way again. Next time I'd probably want to serve it with some simple steamed broccoli as it is still a rich dish.

• Pork and summer squash stir-fry

  • nicolepellegrini on July 07, 2020

    This is a very, very mild-flavored stir-fry. Definitely needs the crunch added by the walnuts, and I'd say serve it with some chili oil or use a little more sesame oil to kick it up, based on your tastes. I might add some onions or carrots as well instead of just using squash and zucchini, to give it a little more textural variety.

• Spiced orange pork chops with onions

  • nicolepellegrini on July 03, 2015

    The sweetie really enjoyed these. Preparation is simple and the orange/five-spice powder is a great mix.

• Tomato beef

  • kbrooks on May 13, 2025

    Quick and easy. Husband loves.

• Teriyaki beef with rainbow vegetables

  • nicolepellegrini on May 22, 2018

    Nice, classic stir fry flavor—lots of black pepper balanced with some good sweetness and not too thick of a sauce. Can vary the vegetables depending on what's in season; I prepared this last with asparagus, carrots, cauliflower and spinach.

• Mongolian lamb

  • nicolepellegrini on July 03, 2015

    Excellent version of this dish. I recommend using paper-thin sliced lamb, as available in Asian markets.

• Chinese hash browns

  • kbrooks on May 13, 2025

    Really tasty variation on hash browns. I brown the lop cheong first to eliminate some of the fat. We omit the bamboo shoots because we don't like them.

• Thai cucumber salad

  • kbrooks on May 07, 2026

    If I make this again, would reduce the amount of fish sauce.

• Chinese chicken salad with glazed walnuts

  • kbrooks on May 13, 2025

    A favorite. We substitute flat leaf Italian parsley for the cilantro. Sometimes we substitute toasted cashews or almonds for the walnuts. Sometimes we add drained canned mandarin orange segments.

• Golden rice rolls

  • kbrooks on May 01, 2026

    Love this! The only change I made was to omit the bamboo shoots because we don't care for them.

• Coconut-curry shrimp fried rice

  • kbrooks on May 13, 2025

    Very tasty fried rice. Increased shrimp to a full cup and used medium shrimp rather than tiny bay shrimp as we prefer the taste and texture of the larger shrimp.