Asian & Wok Cooking
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Asian & Wok Cooking *
Browse Recipes Below or Use These Quick Links
Asian Lettuce Bundles with Hot Mustard Dipping Sauce
An appetizer made famous by PF Chang's China Bistro, but this is not their recipe; it's something different that can be made with either ground turkey or pork.
Cantonese Beef & Tomatoes
Uncommon in traditional Chinese cooking, this is a 20th Century creation, originating in the Canton provinces of China as a summer dish when tomatoes are plentiful, often served cold with noodles.
Cashew Shrimp
A quick, easy, delicious weeknight dinner served over rice. If you don't have a wok, this can be easily made in a skillet.
Chinese Eggplant with Ginger & Scallion
This dish actually uses a variety of eggplant, called Kurume, otherwise known as Japanese Eggplant.
Chinese Style Fried Rice
From the 4th Edition Better Homes and Gardens New Cook Book, 1968, this version of fried rice uses an unique ingredient.
Chinese Style Pork Tenderloin or Pork Loin with Asian Tomato Relish
Tomatoes are not often found in traditional Chinese cooking - that’s more of a 20th Century food trend. These pork tenderloin and pork loin recipes have Asian flavors with a delicious spicy tomato relish that makes for a unique dish. But beware, these pork cuts are not the same and cannot be cooked the same way.
Drunken Shrimp
One of the easiest wok recipes on Kitchen Tapestry, but arguably one of the best. As complex in flavor as it is simple to make. It's my Number One Fan's Fave
Forbidden Rice
Black Rice was discovered in China as a rice mutation between 3000 and 1000 BC; it became a selectively bred cultivated crop during the Tang Dynasty 618-907 AD and was called "Forbidden Rice" because it was reserved only for the emperor and his family.
General Tso’s Chicken
An American Chinese dish that grew in international popularity with a balance of sweet and spicy. But its true origins are in dispute.
Miso Glazed Salmon with Chinese Butter Fruit Dressing
Butter Fruit is the name given to the Avocado by the Chinese as imports of the native American fruit have soared in recent years; a burgeoning middle class has only recently discovered it.
Oven Fried Crab Rangoon
A savory and delicious cream cheese and crab mixture wrapped inside a won ton wrapper and oven fried crispy. Served with Chinese Mustard and Sweet & Sour Sauce.
Pork & Shiitake Mushroom Lo Mein
Fresh linguini noodles combined with Asian flavors and Shiitake mushrooms help create this unique Lo Mein recipe.
Shrimp Potstickers
Widely believed to have originated in northern China in the 2nd Century BC, the name refers to the manner in which the dumpling is cooked, called "Guotie" in Mandarin Chinese, meaning "pot stick." The term "potsticker" became popular in the 20th Century among English speaking countries enjoying the delicacy.
Stir Fried Steak and Peppers with Tomatoes & Spinach
If you don't have a wok, this can easily be made in a large skillet; ingredients can be adjusted to your liking.
Sweet & Sour Pork
An Americanized version of a traditional Cantonese recipe, this is wok prepared and meant to be served over fluffy steamed white rice.
Szechwan Chicken with Peanuts
Adapted from the 1984 publication of The Frugal Gourmet by Jeff Smith, this is a milder version of the traditional recipe for Kung Pao Chicken.
Szechwan Green Beans with Pork
From The Chinese Cookbook, 1972, this is a delicious wok-cooked way to enjoy green beans anytime, even without preparation of other Chinese dishes.
