Stuffed Chinese Mushrooms
A delicately flavored steamed dish much enjoyed by the Cantonese and Fukienese. The egg white lightens the pork, and the bamboo shoots or water chestnuts add just a bite to...Braised Bamboo Shoots
In Fukien, this dish is made from fresh winter bamboo shoots, but in the West we have to be content with the canned product, which, fortunately, retains much of its...Sautéed Stuffed Peppers
Tender yet still crisp pepper stuffed with pork that has a suggestion of the taste of shrimp. The black bean sauce, especially with chili, adds another dimension in taste. ...Roast Pork Belly
In special Cantonese establishments, a whole pig is roasted to a rich red color in a specially built oven. A similar effect can be achieved at home by using a...Ants Climbing a Tree
Don’t be put off by the name of this dish: it is characteristic of the Szechwanese sense of humor to visualize minced pork over cellophane noodles as ants climbing up...Mu-shu Pork
Some Chinese dishes have a time-honored formula for the ingredients, and this Northern dish, consisting of golden needles, cloud ears, pork and egg, is one of them. Mu-shu is the...Stir-fried Pork with Szechwan Preserved Vegetable
Since preserved Szechwan vegetable is a regional product and pork is the national Chinese meat, it is hardly surprising that a standard Szechwan dish combines the two. In fact, this...Char-siu: Cantonese Roast Pork
As a contribution to Chinese gastronomy, this dish is arguably as notable as Peking Duck, and it’s certainly easier to make. When roasted, this fragrant and succulent pork looks reddish...Pearly Pork Balls
It is a misconception to think that every Hunan dish is spicy hot. On the contrary, many are not, and this dish, that derives its name from the glutinous rice...Stir-fried Pork with Red-in-snow
The preserved vegetable, red-in-snow, lends a special fragrance to the pork in this dish. As in many other Shanghai or Eastern stir-fried dishes, neither garlic nor scallions are used. ...White-cut Pork
This dish, popular in both Szechwan and Peking cuisines, either as family fare or for entertaining, can be made one day ahead. It is so named because the pork is...
Sweet and Sour Pork
To many people, sweet and sour pork is synonymous with bad Chinese takeout food: lumps of chewy pork wrapped in thick batter, covered with a gluey and sickening sweet and...Twice-cooked Pork
One of the most popular Szechwan pork dishes, it is cleverly produced by combining two very different cooking methods: boiling and stir-frying. ...
Stir-fried Bean Sprouts with Shredded Pork
The combination of meat and vegetables is a regular occurrence in Chinese cooking. Even though a small amount of meat is used, it nevertheless adds so much taste and interest...Duck Stuffed with Glutinous Rice
Duck stuffed with glutinous rice is popular with most Chinese, irrespective of the region they come from. The stuffing can be made a day in advance and refrigerated, but if...Bean Curd Soup with Fish Stock
This Chinese recipe uses traditional bean curds and pork in simmering fish stock creating a wonderful mix of flavors. ...
