Notes about Recipes in this book

• All-purpose stir-fry sauce

  • Delys77 on October 12, 2021

    Not something I would normally make but I was asked by someone how to make a stir fry and I prepped this little sauce and then shared it with them. Used with a bit of mixed vegetables and it wasn't half bad. Not a bad solution for someone who might need some help from pre made sauces.

• All-purpose dark stir-fry sauce

  • Delys77 on February 14, 2012

    Good but I added a bit of black vinegar and black bean

• Sichuan kung pao sauce

  • Delys77 on February 14, 2012

    Very nice little sauce with good balance of sweet, tang, and spice, but perhaps slightly lacking in savoriness

• Asian vinaigrette

  • Rinshin on June 30, 2014

    Excellent taste. It may become my go to Asian style oil and vinegar based salad dressing. I think Martin Yan does really good salads and salad dressings everytime.

• Green onion and garlic pancakes

  • jacqie on January 19, 2021

    roast garlic ahead of time. Don't add too much water to dough.

• Lamb siu mai with spicy tomato sauce

  • Delys77 on February 14, 2012

    Good but I think it might be better with chicken or pork as the lamb had a weird texture

• Fortune noodle meatball soup

  • Delys77 on February 14, 2012

    Added a bit of chili paste instead of chili oil and used beef. The flavour was nice, espcially the mustard greens and the tang from the vinegar. I would go with less meat and more noodles, just make the meatballs much smaller. Maybe 6 oz of noodles and 300gr ground meat.

  • smtucker on June 20, 2015

    The recipe calls for 2oz of dried woodear mushrooms which is at least 4x more than makes sense. Reduce to 1/2 oz. Agree with Delys: chili paste, more noodle, less meat. Quick preparation and really delicious.

  • benn73 on April 03, 2017

    Agree with others on this - I soaked 2oz wood ear mushrooms and ended up only using half. I made less meat, only because I had 250g pork mince, but the meatballs were delicious.

• Braised mushroom trio

  • Delys77 on February 10, 2022

    I cheated here quite a bit as cobbled this together from the fridge and made a few substitutions. I went with baby bok chow as we were out of broccoli and I had no fresh mushrooms so used all dried shiitake. I adapted the cook times accordingly and the results were quite good. I also added mushroom soaking liquid instead of water and a bit more cornstarch to thicken the sauce. I made so many edits I would say that my recipe was more inspired by this one than an actual rendition of the original, but I do think that this has good flavours.

• Ginger-garlic baby bok choy

  • Delys77 on February 14, 2012

    So so

• Dry-fried green beans

  • Delys77 on February 14, 2012

    Good but weren't quite crispy enough, and could do with more draining to make them a little less oily

• Seafood trio in a treasure chest

  • Hana.Sundet on October 10, 2024

    Delicious blend of flavors! We'd been wanting to try Chinese okra (labeled sinqua in my local market, also called ridged gourd or silky gourd), and although the prep instructions don't mention it, you should scrub the valleys and peel just the ridges of this vegetable, as it appears in the photo. The packet instructions seem overly fussy, so just fold how you're used--and in heavy-duty foil, cooking time fell closer to 13 minutes. We served over broken jasmine rice to catch all the cooking juices.

• Spicy garlic shrimp

  • Delys77 on February 14, 2012

    Good but a bit too saucy

• Char siu with spicy pickled cucumbers

  • Delys77 on February 14, 2012

    Very good

• Red-cooked pork

  • Delys77 on February 14, 2012

    This dish has some good points, including the tender pork shoulder. That being said, the daikon was a bit bitter and the sauce overall was also a bit bitter, maybe from the double dark soy. It didn't really look red cooked either, perhaps you could try again and be careful of the sauce or try another of the red cooked recipes.

• Grilled spiced pork chops

  • Delys77 on September 19, 2012

    I won't be repeating this one. I used a pork tenderloin sliced into medallions of the recommended thickness but otherwise followed the recipe very closely. The marinade is nice, but the sauce that you pour on after seems to compete with the marinade, and I thought there was too much sesame. The grilling technique worked for the asparagus, which also went better with the sauce than the pork, but the mushrooms just didn't turn out. They lost texture and simply didn't go with the sauce. Overall too many challenges to overcome with this one, just at a basic flavour level.

• Shangri-la beef

  • Delys77 on February 14, 2012

    Very good