Law Bok Gow

The recipe below is very basic, but law bok gow is normally studded with savory garnishes and lightly fried on both sides until golden brown. Sometimes spelled luo buo gow or lo bark goh.

6 to 8 servings as dim sum

Ingredients

  • Large daikon radish, peeled — 2 pounds
  • Rice flour — 2 cups
  • Water — 1 cup
  • Soy sauce — 1 tablespoon
  • Sugar — 2 teaspoons
  • Salt — 1 teaspoon
  • White pepper — 1/2 teaspoon
  • Optional garnishes (see variations) — 1/2 to 3/4 cup
  • Vegetable or peanut oil — 2 to 3 tablespoons

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Xiyu Cu Yu – West Lake Fish

Grass carp from West Lake is used in authentic preparations in Hangzhou. The fish is starved for a couple days to remove any muddy taste from the flesh. Carp prepared with this recipe is said to resemble crab in flavor.

2 servings

Ingredients

  • Whole grass carp, snapper, seabass or other white fish — 1 (2-pound) fish
  • Water — 1 1/2 quarts
  • Ginger, sliced thinly — 4 to 5 slices
  • Brown or white sugar — 1/4 cup
  • Black (Chinkiang) vinegar or cider vinegar — 1/3 cup
  • Soy sauce — 2 tablespoons
  • Rice wine or water — 2 tablespoons
  • Cornstarch — 2 tablespoons
  • Salt — to taste

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Shou Mian – Longevity Noodles

NOTE: It is very important not to cut or break the noodles while cooking or serving them. To do so would be very bad luck indeed!

4 servings

Ingredients

  • Chinese egg noodles — 1 pound fresh, or 8 ounces dried
  • Chicken broth (low sodium) — 5 cups
  • Light soy sauce — 1/4 cup
  • Sugar — 1 tablespoon
  • Salt and white pepper — to taste
  • Water — 2 tablespoons
  • Cornstarch — 1 tablespoon
  • Ham, chopped — 1/2 cup
  • Scallions, sliced thinly on the diagonal — 4
  • Sesame oil (optional) — 2 teaspoons

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Wat Tan Hor

Chow fun noodles are wide and flat and can be found dried in Asian markets or online. If you can find them fresh, so much the better. They will just need a quick soak in warm water to make them more pliable.

4 servings

Ingredients

  • Wide chow fun rice noodles — 1 pound
  • Shrimp, peeled and deveined — 1 pound
  • Soy sauce — 1 tablespoon
  • Rice wine (optional) — 1 tablespoon
  • Oil — 2 to 3 tablespoons
  • Scallions, chopped — 3 or 4
  • Chicken broth — 2 cups
  • Cornstarch — 1 1/2 tablespoons
  • Salt and white pepper — to taste
  • Eggs, beaten — 3 or 4

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Kaiyang Baicai

4 to 6 servings

Ingredients

  • Oil — 3 to 4 tablespoons
  • Garlic, minced — 2 to 3 cloves
  • Ginger, minced — 2 to 3 thin slices
  • Chinese (Napa) or green cabbage, trimmed and cut into 1-inch squares — 1 head, or 1 1/2 to 2 pounds
  • Salt — to taste
  • Soy sauce — 1 to 2 tablespoons

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Hong Shao Rou

3 to 4 servings

Ingredients

  • Pork butt, cubed — 1 1/2 pounds
  • Gingerroot, thinly sliced — a 1/2-inch piece
  • Whole star anise (optional) — 2
  • Sugar — 2 teaspoons
  • Salt and pepper — to taste
  • Stock or water — 1 cup
  • Dark soy sauce — 1/4 cup
  • Rice wine or sherry (optional) — 1-2 tablespoons

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Shuan Yang Rou

Yang rou is Mandarin for lamb, the favored meat for this dish. Shuan can be roughly translated as “to swish.”

6 to 8 servings

Ingredients

  • Meat or seafood (see notes) — 2 pounds
  • Assorted vegetables (see notes) — 1 pound
  • Cellophane noodles (optional) — 1 (3-ounce) package
  • Assorted dipping sauces (see notes) — 2 to 5
  • Stock or broth — 6 cups
  • Scallions, cut into 2-inch pieces — 2
  • Garlic, halved — 1 clove

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Zhajiang Mian

Brown bean sauce is found in jars at most Asian markets.

2 to 3 servings

Ingredients

  • Chinese egg noodles — 1 pound
  • Stock or water — 3/4 cup
  • Brown bean sauce — 2 or 3 tablespoons
  • Hoisin sauce — 2 or 3 tablespoons
  • Salt 1 teaspoon
  • Oil — 2 or 3 tablespoons
  • Garlic, minced — 1 tablespoon
  • Scallions, finely chopped– 4
  • Ground pork — 1/2 pound

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Xihongshi Jiang Xia

If you like you can substitute tomato sauce or tomato paste.

4 to 6 servings

Ingredients

  • Shrimp, peeled and deveined — 1 pound
  • Stock or water — 1/2 cup
  • Ketchup — 2 tablespoons
  • Soy sauce — 1 tablespoon
  • Sugar — 2 teaspoons
  • Rice wine or dry sherry (optional) — 2 teaspoons
  • Cornstarch — 1 tablespoon
  • Salt — 1/2 teaspoon
  • Peanut or vegetable oil — 3 tablespoons
  • Scallions, chopped into 1-inch pieces — 3 or 4
  • Garlic, minced — 2 or 3 cloves
  • Tomatoes, peeled, seeded and chopped — 2 or 3

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Singapore Noodles

As with all stir fries, have all your ingredients assembled and prepared before you begin cooking.

4 servings

Ingredients

  • Dried rice vermicelli — 1 (12-ounce) package
  • Oil — 3 tablespoons
  • Shrimp, peeled and deveined — 1 pound
  • Garlic, minced — 1 tablespoon
  • Ginger, minced — 1 tablespoon
  • Hot red chile pepper, thinly sliced (optional) — 1 or 2
  • Onion, thinly sliced — 1
  • Red bell pepper, thinly sliced
  • Curry powder — 2 tablespoons
  • Chicken stock — 1/2 cup
  • Light soy sauce — 3 tablespoons
  • Sugar — 2 teaspoons
  • Salt and pepper — to taste
  • Mung bean sprouts — 2 cups
  • Scallions, cut into 1-inch pieces — 3 or 4

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