Part 2 of my cooking with a Wok series. Adapted from Wok & Stir-Fry by Linda Doeser.
I found this amazing cookbook filled with wok recipes in a book sale. So on one of my recent trips to Chinatown, NYC, I invested in a good Wok. Adapted Wok & Stir-Fry by Linda Doeser. This is an easy and delicious recipe!
Great for a weeknight dinner! It can be made in 30 minutes! Get recipe here.
This is a lighter version. It’s pan fried instead of deep fried and lightly coated with cornstarch. Delicious! Get recipe here.
So easy and delicious! Adapted from Pei Mei’s Chinese Cook Book.
Quick, easy and delicious! Get recipe here.
Part 2 of my Chinese cooking series. The book didn’t specify what type of green vegetable. It does show pictures of the types of vegetables that are commonly used. I think it would go nicely with snap peas or broccoli.
Recipe was adapted from Pei Mei’s Chinese Cook Book Volume 1. The book belongs to my mother. It was purchased for her by a co-worker that owned a Chinese restaurant and highly recommended it. It has some wonderful easy step by step recipes. A great introduction to Chinese cooking.