the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.



Cashew Shrimp

1/2 pound shrimp
1 teaspoon rice wine
1/2 teaspoon salt
2 teaspoons cornstarch
1 egg white
1 teaspoon rice wine
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1-1/2 teaspoons cornstarch
1/4 cup water
2 tablespoons chicken broth
6 tablespoons oil
12 green onions, cut into 1 inch lengths
5 slices fresh ginger, about 1/4 inch thick
1/4 cup sliced bamboo shoots
1/3 cup cashews

Shell and devein shrimp. Rinse and pat dry; set aside.

Combine wine, salt, cornstarch, and egg white in a small bowl. Mix well and set aside.

In another bowl, mix together the wine, soy sauce, salt, pepper, oil, cornstarch, water, and broth; set aside.

Heat 4 tablespoons of oil in a wok over high heat. Stir fry shrimp for about 1 minute; do not overcook. Remove shrimp and place in a bowl. Add remaining 2 tablespoons of oil and heat for 1 minute. Stir fry green onions and ginger root slices for 1 minute. Add sauce and cook until it thickens slightly. Add shrimp and coat with sauce. Remove from heat. Discard ginger root. Sprinkle on cashews before serving. Serve hot.


Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

Chinese Cookbooks

Chinese Recipes


China on Wikipedia

Hong Kong on Global Gourmet's Destinations

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This page modified January 2007

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