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.
Cook carrots and peas in boiling water until tender, about 5 minutes. Drain and set aside.
Meanwhile, heat 2 tablespoons of oil in a non-stick skillet. Add beaten eggs and tip pan to spread eggs. Cook until firm, then transfer to a plate. Chop well and set aside.
Heat 2 tablespoons in a wok over high heat. Add garlic and stir for about 30 seconds, then add sausages and shrimp and stir-fry for about 5 minutes. Add cooked peas and carrots and mix together. Remove from heat and transfer meat mixture to a bowl.
Heat remaining oil in wok over high heat and add the rice. Stir fry for 3 to 4 minutes. Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add eggs, meat mixture, and green onions. Serve hot.
from Kate's Global Kitchen:
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
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This page modified January 2007
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