Shangri-la Beef

The original recipe for this dish featured yaks, which are long-haired highland buffalo. Seeing that yak meat is hard to find, I recommend beef steak as a substitute. The dry-frying technique is designed to bring out the beef's more concentrated flavors.

Recipe Image: 

Seafood Trio in a Treasure Chest

With fresh seafood like succulent scallops, fish, and shrimp, this dish might fall victim to marauding dinner guests unless you hide it until you are ready to serve your treasures from the sea. If you like, add a bed of bean thread noodles underneath the Chinese okra to capture all the savory juices.

Recipe Image: 

Red and Gold Fried Rice

This dish combines two of Canton's classics: tomato beef and fried rice. Tasty and fulfilling, this dish is also very quick and easy to make. It's a popular lunch order for many workers in busy Hong Kong. The dash of ketchup gives a nice tangy taste to silky scrambled eggs over rice.

Recipe Image: 

Rainbow Stir-Fry

Those of you who still think that all potatoes are born in Idaho need to look further across the ocean, to China. Amazing but true: Despite the popularity of its rice and noodle dishes, China is the number one producer of potatoes. For this dish, we combine shredded potatoes and other vegetables to make a comforting side dish.

Recipe Image: 

Panda's Favorite

I thought I knew bamboo shoots until I had them in a simple farmer's market in Chengdu. The local chefs prepared it just right; my whole crew was devouring bamboo shoots like a pack of starving pandas. Since that visit, bamboo shoots have shot up several notches on my veggie-meter. I've added turkey to this simple stir fry for a healthy and balanced meal.

Recipe Image: 

New Beijing Lamb

Because Beijing is close to Mongolia, you can find lamb and mutton (lamb that's more than a year old) in most of the city's restaurants, as well as at curbside food stands. As a new mutton convert, I cook it with lots garlic and ginger and serve it with strong condiments like vinegar, chili sauce, rice wine, and hoisin.

Recipe Image: 

Lemongrass Tea with Ginseng

When is your tea worth many times the value of the cup in which it sits? When it is laced with ginseng! Some rare ginseng roots can cost up to $10,000. These days, health experts are studying ginseng's health benefits, including enhanced energy - what we call "chi" in China. The next time you propose a toast to good health, do it with ginseng tea.

Recipe Image: 

Lacquered Black Bean Salmon

Salmon is a relatively new favorite among the Chinese. It's gaining popularity in major cities such as Shanghai and Hong Kong, which are awash in international restaurants. This East meets West recipe combines the traditional Chinese flavor of salted black beans with salmon.

Recipe Image: 

Golden Curry Pumpkin Soup

Chinese cooks use pumpkin and squash in a variety of dishes, including soup. The soy sauce in this recipe enhances the flavor of the pumpkin and gives the soup a rich golden color, while the curry adds an extra roundness to the texture.

Recipe Image: 

Dragon and Lion Head Meatballs

Lion head meatballs is a classic dish in Shanghai. I've added shrimp mousse to represent the dragon inside the lion head, and lightened the dish by replacing the traditional pork fat with silken tofu. Don't worry: The king of beasts is keeping his mane (napa cabbage) and still has plenty of bite.

Recipe Image: 

Pages

Subscribe to RSS - Martin Yan