• Eat Your Books

  1993 International Association of Culinary Professionals Award Winner

• PrincessK on November 12, 2010

  Making 4 key items in advance for your pantry: salt and szechuan peppercorns, pickled ginger, hot chilli oil and a flavored oil. Dim sum recipes are good.

Notes about Recipes in this book

• China Moon pickled ginger

  • Lee on December 31, 2015

    Excellent and the juice is very useful.

• Stir-fried shrimp with lemon and almonds

  • Lee on November 23, 2014

    Nice sauce flavors

• Stir-fried spicy pork ribbons with summer beans and baby squash

  • Vanessa on May 22, 2011

    Loved this. Velveting the pork is worth the effort. I used corn on the cob cut into 1 1/2" chunks rather than baby corn, and it came out great. (Who would have thought you could stir fry corn on the cob?). As always with the China Moon recipes, the recipe looks a bit daunting; in my copy, this recipe takes up 4 pages, though to be fair, the first page is just the intro paragraph, the ingredients take up an entire page unto themselves, and the last page only had the last (critical) step of the instructions: "serve with rice or noodles".

  • VeryVigario on September 03, 2018

    Good, added a little extra sugar, maybe almost a full tablespoon to balance the salt. Loved how it used all my farm share veggies, but it wasn't super exciting for me... More like "this is good, kind of standard China Moon" recipe.

• Crispy beef springrolls wiith basil

  • DKennedy on March 11, 2015

    Made these in the style of summer rolls. Did not cook the veggies, instead, cooked up the beef, removed the meat from the pan, added the aromatics, rice noodles, meat and sauce back to the pan. Put all this into the wrappers, along with herbs, nuts and veggies. No sauce needed.

• China Moon hot chili oil

  • BlytheSpirit on October 08, 2013

    Followed the recipe to a 't'. Makes quite a supply of hot chili oil - delicious and bracingly hot! I have used the 'goop' that settles at the bottom for many different purposes - also delicious.

• Wok-seared scallops with carrot and daikon noodles

  • springandfall on March 02, 2014

    Delicious and stunning in appearance, but recipe will deter you with multiple sub-recipes and challenging ingredient list, which is why I give it 4 stars, not 5. Although once upon a time, when unemployed and childless, I made many of the condiments in the China Moon repertoire (and they are spectacular), I have none on hand now. Used sushi vinegar for the pickled-ginger juice, substituted chili garlic sauce for red curry paste, garnished with more cilantro instead of chives, used regular sesame seeds instead of black, and left out the flavored oils - I guess you could accuse me of not having made this recipe at all - but my Sunday-night adaptation still captured the spirit of the dish. The scallops have a depth that goes perfectly with the crisp daikon and carrot slivers.

• China Moon chili-orange oil

  • MmeFleiss on December 26, 2018

    The recipe I make the most often from this book.

• Strange-flavor eggplant

  • MmeFleiss on December 26, 2018

    I served this at a Chinese-themed party, and besides being one of the easier dishes from this book it was also one of my favorites. It’s like Chinese-flavored baba ganoush.

• Deep-fried chicken and chili won-ton with pickled ginger dip

  • MmeFleiss on December 26, 2018

    These dumplings are well worth the effort. I make a huge batch and freeze.

• Basic bun dough

  • MmeFleiss on December 26, 2018

    This is sweet, an exact copy taste-wise of the filled breads from the Chinese bakeries.

• Buddha buns

  • MmeFleiss on December 26, 2018

    I thought this was just okay, but the vegetarians at my party went nuts for this and took it home. Please note that this makes way more filling than the 24 very tiny buns. If I were to make it again I would make much bigger buns.

• Many mushroom buns

  • MmeFleiss on December 26, 2018

    This was also a hit with the vegetarians at my party although I though it was just okay (though better than the Buddha buns). These also make way more filling than the 24 buns.

• Tea and spice smoked quail

  • jahqdruh on March 26, 2018

    I used Cornish game hens, as I couldn't find quail. The tea-smoked hens were fabulous!! Weirdest smoking mixture I've ever used (tea, sugar, raw rice, cinnamon bark, and Szechuan peppercorns), but no arguing with the results.

• Stir-fried spicy beef with chard, mushrooms, and asparagus

  • jahqdruh on March 26, 2018

    Not as spicy as I was afraid it would be -- very nice! Her velveting technique for the meat was new to me, and it resulted in very tender meat, which has stymied me in past stir-fries.