Healthy Wok Chinese Cookbook for Beginners Simple Chinese Wok Recipes for Stir-frying, Dim Sum, Steaming, and Other Restaurant Food Favorites (asian, ... rice, Pork beef lamb) by Chou, Lim (z-lib.org)

Nutritional Values

➢ Calories 435
➢ Total Fat 17.2 g
➢ Saturated Fat 4.7 g
➢ Cholesterol 35 mg
➢ Sodium 751 mg
➢ Total Carbs 24.4 g
➢ Fiber 1.2 g
➢ Sugars 0.7 g
➢ Protein 33.8 g

Beef Lo Mein

Ingredients

Beef and Marinade
➢ 12 ounces flank steak, sliced
➢ 1 teaspoon cornstarch
➢ 1 teaspoon soy sauce
➢ 1 teaspoon vegetable oil

➢ ¼ teaspoon baking soda

Sauce
➢ 1 tablespoon light soy sauce
➢ 1 tablespoon oyster sauce
➢ 2 teaspoons dark soy sauce
➢ ½ teaspoon sesame oil
➢ ½ teaspoon salt
➢ ¼ teaspoon sugar
➢ ¼ teaspoon white pepper

Noodles
➢ 1 pound fresh lo Mein noodles, boiled
➢ 1 garlic clove, minced
➢ 1 carrot, julienned
➢ ½ red bell pepper, julienned
➢ ½ cup mushrooms, sliced
➢ ½ cup bamboo shoots, sliced
➢ 2 cups Napa cabbage, shredded
➢ 2/3 cup snow peas
➢ 2 cups mung bean sprouts
➢ 2 tablespoons vegetable oil
➢ 1 tablespoon Shaoxing wine
➢ 2 scallions, julienned

How to prepare

1. Mix soy sauce and all the ingredients for the sauce in a bowl.

2. Coat the beef cubes with cornstarch, soy sauce, and baking soda.

3. Sear the beef with vegetable oil in a skillet until golden-brown.

4. Sauté ginger, carrot, cabbage, bell pepper, mushrooms, snow peas,

bean sprouts, wine, scallion, and garlic with oil in a Cantonese wok

for 7 minutes.

5. Add beef cubes and sauce into the wok, then mix well.

6. Stir and cook the mixture for 5 minutes until beef is done.

7. Serve warm.

Preparation time: 10 minutes

Cooking time: 13 minutes

Total time: 23 minutes

Servings: 4

Nutritional Values

➢ Calories 426
➢ Total Fat 0.4 g
➢ Saturated Fat 0.1 g
➢ Cholesterol 0 mg
➢ Sodium 11 mg
➢ Total Carbs 21.5 g
➢ Fiber 1.9 g
➢ Sugars 6 g
➢ Protein 32.2 g

Roasted Tomato Meat Sauce

Ingredients

➢ 5 pounds ripe tomatoes
➢ 1 tablespoon sea salt
➢ 8 tablespoons extra virgin olive oil
➢ 2 tablespoons balsamic vinegar
➢ 6 garlic cloves, minced
➢ 1 ½ pounds ground beef
➢ ½ pound ground pork
➢ 1 large onion, finely chopped
➢ 6 ounces tomato paste
➢ 1 ½ cups beef stock

➢ ½ cup dry red wine
➢ 2 teaspoons dried oregano
➢ 1 ½ teaspoons ground black pepper
➢ 1 tablespoon sugar

How to prepare

1. Toss the tomatoes with 4 tablespoons olive oil, 1 tablespoon salt, 2

tablespoons balsamic vinegar, and 3 garlic cloves in a baking tray.

2. Roast the tomatoes for 1 hour in the oven at 400ºF.
3. Saute beef and pork with 4 tablespoons oil in a Mandarin wok until

brown.

4. Stir in chopped onion, 3 garlic cloves, black pepper, and salt, then

saute for 5 minutes.

5. Transfer the roasted tomatoes to the beef and pork.
6. Stir in red wine, beef stock, tomato paste, sugar, black pepper, and

dried oregano.

7. Cover and cook the mixture for 3 hours on a simmer.
8. Serve warm.

Preparation time: 10 minutes
Cooking time: 3 hours, 5 minutes
Total time: 3 hours, 15 minutes
Servings: 4

Nutritional Values

➢ Calories 407
➢ Total Fat 6.2 g
➢ Saturated Fat 0.9 g
➢ Cholesterol 0 mg
➢ Sodium 1,291 mg
➢ Total Carbs 28 g
➢ Fiber 2 g
➢ Sugars 3.2 g
➢ Protein 34.2 g



Pho (Vietnamese Noodle Soup)

Ingredients

➢ 2 (3-inch) pieces ginger, cut in half lengthwise
➢ 2 onions, peeled
➢ 5 pounds beef marrow
➢ 2 pounds beef chuck, cut into 2 pieces
➢ 2 scallions, cut into 4-inch lengths
➢ 1/3 cup fish sauce
➢ 2 ½ ounces rock sugar
➢ 8-star anise

➢ 6 cloves
➢ 1 cinnamon stick
➢ 1 black cardamom pod
➢ 2 teaspoons fennel seeds
➢ 2 teaspoons coriander seeds
➢ 1 tablespoon salt
➢ 1 pound dried pho noodles, boiled
➢ 1/3 pound beef sirloin, sliced

How to prepare

1. Sauté onions and ginger with oil in a large wok for 5 minutes.
2. Stir in meat and beef marrow then cover to cook for 40 minutes.
3. Toast all the whole spices in a dry skillet for 3 minutes then seal the

spices in a spice infuser.

4. Place the spice infuser to the broth and cover to cook for 4 hours.
5. Stir in sugar, salt, and fish sauce, then mix well.
6. Remove the spice infuser from the soup.
7. Add remaining ingredients including noodles then cook for 5

minutes.

8. Serve warm.

Preparation time: 10 minutes
Cooking time: 4 hours, 53 minutes
Total time: 5 hours, 3 minutes
Servings: 6

Nutritional Values

➢ Calories 410
➢ Total Fat 19.3 g
➢ Saturated Fat 2.2 g
➢ Cholesterol 0 mg
➢ Sodium 244 mg
➢ Total Carbs 27.5 g
➢ Fiber 2.5 g

➢ Sugars 1.3 g
➢ Protein 14.5 g

Chinese Fried Ribs

Ingredients

➢ 2 pounds pork ribs, cut into 1-inch nuggets
➢ 1 large piece red fermented bean curd
➢ ½ teaspoon ground white pepper
➢ 1 teaspoon sesame oil
➢ 1 teaspoon five spice powder

➢ 2 tablespoons Shaoxing wine
➢ 1 tablespoon soy sauce
➢ 1 tablespoon maple syrup
➢ ½ teaspoon garlic powder
➢ ½ teaspoon onion powder
➢ ½ teaspoon baking soda
➢ ¼ cup cornstarch
➢ 3 cups canola oil

How to prepare

1. Mix bean curd, white pepper, sesame oil, spice powder, wine, soy

sauce, maple syrup, garlic powder, onion powder, baking soda, and

cornstarch in a bowl.

2. Stir in pork ribs and mix well to coat.
3. Cover the pork and marinate for 1 hour in the refrigerator.
4. Add 3 cups canola oil in a deep wok and heat up to 350ºF.
5. Deep fry the pork chunks for 7 minutes until golden-brown.
6. Serve warm.

Preparation time: 10 minutes
Cooking time: 7 minutes
Total time: 17 minutes
Servings: 6

Nutritional Values

➢ Calories 415
➢ Total Fat 12.5 g
➢ Saturated Fat 6.8 g
➢ Cholesterol 58 mg
➢ Sodium 130 mg
➢ Total Carbs 29 g
➢ Fiber 0.1 g
➢ Sugars 1.8 g
➢ Protein 33.9 g



Cantonese Pork Knuckles

Ingredients

➢ 1 pound ginger
➢ 5 cups Chinese sweet vinegar
➢ ½ cup Chinese black vinegar
➢ 2 pounds pork knuckle
➢ 2 tablespoons Shaoxing wine
➢ 6 hard-boiled eggs
➢ Salt, to taste

How to prepare

1. Boil ginger with sweet vinegar and black vinegar in a Cantonese wok

for 90 minutes on a simmer.

2. Add pork knuckles, wine, and enough water to cover the pork, and

cook for 3 minutes.

3. Cover and cook for another 90 minutes over medium heat.
4. Add the hard-boiled eggs to the pork and cook the mixture to a boil.
5. Serve warm.

Preparation time: 10 minutes
Cooking time: 1 hour, 33 minutes
Total time: 1 hour, 43 minutes
Servings: 4

Nutritional Values

➢ Calories 383
➢ Total Fat 0.4 g
➢ Saturated Fat 0.1 g
➢ Cholesterol 0 mg
➢ Sodium 1,169 mg
➢ Total Carbs 31 g
➢ Fiber 1.5 g
➢ Sugars 5.1 g
➢ Protein 42 g

Beijing Lamb Skewers

Ingredients

➢ 1 pound lamb shoulder, diced
➢ 2 teaspoons cumin seeds
➢ 1 tablespoon dried chili flakes
➢ Salt, to taste
➢ 1 tablespoon oil

➢ Bamboo skewers

How to prepare

1. Grind cumin seeds with chili flakes, oil, and salt in a mortar with

pestle.

2. Rub this mixture over the lamb cubes and cover to a marinate for 30

minutes.

3. Thread the lamb cubes on the skewers.
4. Sear the lamb skewers for 6 minutes in a preheated and greased wok.
5. Enjoy.

Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Servings: 4

Nutritional Values

➢ Calories 237
➢ Total Fat 22 g
➢ Saturated Fat 9 g
➢ Cholesterol 35 mg
➢ Sodium 118 mg
➢ Total Carbs 5 g
➢ Sugar 1 g
➢ Fiber 2 g
➢ Protein 25 g

Xinjiang Cumin Lamb

Ingredients

Marinate the Lamb
➢ 1 pound lamb shoulder, cut into 2-inch pieces
➢ 1 tablespoon cumin
➢ 1 ½ teaspoon cornstarch
➢ 1 tablespoon oil
➢ 1 tablespoon light soy sauce
➢ 1 tablespoon Shaoxing rice wine

For the Dish
➢ 2 tablespoons cumin seeds
➢ 2 tablespoons oil
➢ 2 red chili peppers, chopped
➢ ½ teaspoon Sichuan red pepper flakes
➢ ¼ teaspoon sugar
➢ 2 scallions, chopped
➢ Large handful of chopped cilantros
➢ Salt, to taste

How to prepare

1. Mix soy sauce, cornstarch, wine, and cumin in a bowl, and toss in

lamb pieces.

2. Cover and marinate for 1 hour in the refrigerator.
3. Add oil and marinated lamb to a skillet then sear for minutes per

side.

4. Mix chili peppers, Sichuan red pepper flakes, sugar, scallions,

cilantro, salt, cumin seeds, and oil in a Cantonese wok.

5. Sauté for 1 minute, then add the seared lamb to the wok.
6. Continue cooking the lamb for 5 minutes.
7. Serve warm.

Preparation time: 10 minutes
Cooking time: 16 minutes
Total time: 26 minutes
Servings: 4

Nutritional Values

➢ Calories 290
➢ Total Fat 17.25 g
➢ Saturated Fat 7.1 g
➢ Cholesterol 20 mg
➢ Total Carbs 15 g
➢ Sugar 2.8 g

➢ Fiber 3.8 g
➢ Sodium 28 mg
➢ Protein 23 g

Xinjiang Lamb Rice

Ingredients

➢ 2 cups uncooked white rice
➢ 2 pounds fatty lamb, cut into chunks
➢ 4 cups water
➢ 3 ginger slices
➢ 3 tablespoons oil
➢ 1 medium onion, diced
➢ 2 teaspoons salt
➢ 2 teaspoons soy sauce

➢ 1 teaspoon cumin powder
➢ 1 pound carrots, cut into thin strips
➢ ¼ cup raisins

How to prepare

1. Sauté onion, ginger, and carrots with oil in a Mandarin wok for 5

minutes until soft.

2. Stir in lamb, salt, soy sauce, cumin powder then sautés for 8 minutes.
3. Add water to the lamb and bring it to a boil.
4. Stir in rice, cover, and cook for 15 minutes on medium-high heat.
5. Add raisins to the rice and mix well.
6. Cook for 5 minutes then serve warm.

Preparation time: 10 minutes
Cooking time: 33 minutes
Total time: 43 minutes
Servings: 6

Nutritional Values

➢ Calories 421
➢ Total Fat 12.9 g
➢ Saturated Fat 5.1 g
➢ Cholesterol 17 mg
➢ Total Carbs 28 g
➢ Sugar 1.8 g
➢ Fiber 0.4 g
➢ Sodium 28 mg
➢ Protein 41 g

Xi’an Cumin Lamb Burgers

Ingredients

➢ 1 tablespoon cumin seeds
➢ 1 teaspoon Sichuan peppercorns
➢ ½ teaspoon red chili flakes
➢ 1 pound ground lamb
➢ 1 teaspoon salt
➢ 1 medium red onion, sliced
➢ 1 jalapeno, thinly sliced
➢ 1 small red bell pepper, thinly sliced

➢ 1 tablespoon vegetable oil
➢ 1 cup plain Greek Yogurt
➢ 2 garlic cloves, minced
➢ 4 brioche or potato buns
➢ 1 cucumber, diced

How to prepare

1. Toast peppercorns, cumin seeds, and red chili flakes in a skillet.
2. Transfer the mixture to a pestle and grind with a mortar.
3. Mix the lamb with half of the toasted spice mixture and salt and

make 4 patties out of it.

4. Set a wok with oil on medium heat and sear the patties for 2 minutes

per side.

5. Transfer the patties to a plat and keep them covered aside.
6. Add peppers, and onion to the skillet until caramelize.
7. Mix yogurt with salt, garlic, and remaining spice mixture in a bowl.
8. Place one patty in each bun then divide caramelized onion,

cucumber, and yogurt sauce in the burgers.

9. Serve.

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Servings: 4

Nutritional Values

➢ Calories 236
➢ Total Fat 21.5 g
➢ Saturated Fat 15.2 g
➢ Cholesterol 54 mg
➢ Total Carbs 27.6 g
➢ Sugar 1.4 g
➢ Fiber 3.8 g
➢ Sodium 21 mg

➢ Protein 44.3 g

Chinese Braised Lamb Casserole

Ingredients

➢ 2½ pounds lamb breast, cut into 2-inch pieces
➢ 15 ginger slices
➢ 2 tablespoons oil

➢ 6 scallions
➢ 10 grams rock sugar
➢ 3 pieces fermented red bean curd
➢ ¼ cup Zhu Hou sauce
➢ 1-star anise
➢ 3 tablespoons Shaoxing wine
➢ 1 teaspoon dark soy sauce
➢ 2 tablespoons light soy sauce
➢ 2 tablespoons oyster sauce
➢ 1 dried tangerine peel
➢ 6 dried Shiitake mushrooms, soaked and cut in half
➢ 4 small carrots, cut into chunks
➢ 1 small bamboo shoot, peeled and cut into slices
➢ 6 bean thread/sticks, soaked and cut into large chunks
➢ Salt, to taste

How to prepare

1. Add lamb and 4 slices of ginger to a cooking pan and fill it with

water.

2. Boil the lamb then drain and rinse under cold water.
3. Sauté ginger, and scallions with 2 tablespoons oil in a Cantonese

wok.

4. Stir in sugar, red bean curd, and Zha Hou sauce, then cook for 5

minutes.

5. Add lamb, star anise, wine, soy sauces, oyster sauce, mushroom

water, mushrooms, peel, and enough water to cover all the
ingredients.

6. Cover and cook the lamb mixture for 60 minutes.
7. Add bamboo shoots, bean threads, and carrot, then cook for 20

minutes.

8. Serve warm.

Preparation time: 10 minutes
Cooking time: 1 hour, 10 minutes

Total time: 1 hour, 20 minutes

Servings: 6

Nutritional Values

➢ Calories 467
➢ Total Fat 35.1 g
➢ Saturated Fat 10.1 g
➢ Cholesterol 12 mg
➢ Total Carbs 33.9 g
➢ Sugar 3.8 g
➢ Fiber 2.1 g
➢ Sodium 48 mg
➢ Protein 26.3 g

Chapter 6: Noodles and Rice
Yaki Udon

Ingredients

➢ 1 pound frozen Udon noodles
➢ 2 tablespoons butter
➢ 1 garlic clove, minced
➢ 2 teaspoons dashi powder
➢ 1 tablespoon oil

➢ 4 ounces pork shoulder
➢ 4 ounces oyster mushrooms, sliced
➢ 2 tablespoons mirin
➢ 2 cups cabbage, shredded
➢ 1 medium carrot, julienned
➢ 1/8 teaspoon black pepper
➢ 2 tablespoons soy sauce
➢ 1 tablespoon water
➢ 2 scallions, julienned

How to prepare

1. Boil the dry noodles in hot water as per package’s instructions then

drain.

2. Sauté garlic with butter in a Mandarin wok for 30 seconds.
3. Stir in pork shoulder, then sauté for 5 minutes.
4. Add mushrooms along with remaining ingredients except the

noodles.

5. Cover and cook for 10 minutes until pork is tender.
6. Stir in noodles and mix well.
7. Serve warm.

Preparation time: 10 minutes
Cooking time: 16 minutes
Total time: 26 minutes
Servings: 6

Nutritional Values

➢ Calories 375
➢ Total Fat 16 g
➢ Saturated Fat 2.1 g
➢ Cholesterol 0 mg
➢ Total Carbs 28 g
➢ Sugar 1.8 g
➢ Fiber 0.4 g

➢ Sodium 8 mg
➢ Protein 39 g

Asian Garlic Noodles

Ingredients

➢ 12 ounces thin spaghetti
➢ 4 tablespoons unsalted butter
➢ 8 garlic cloves, peeled and sliced
➢ 1/8 teaspoon turmeric
➢ 1 tablespoon oyster sauce

➢ 1 tablespoon soy sauce
➢ 1–2 teaspoons brown sugar
➢ 1 teaspoon sesame oil
➢ 1–2 whole scallions, chopped
➢ ¼ cup Parmesan cheese

How to prepare

1. Boil the spaghetti in hot water as per package’s instructions then

drain.

2. Sauté garlic with butter in a Cantonese wok oven for 30 seconds.
3. Mix turmeric, soy sauce, oyster sauce, brown sugar, sesame oil,

scallions, and Parmesan cheese in a bowl.

4. Pour this mixture into the wok and cook for 30 seconds.
5. Toss in boiled spaghetti and mix well with the sauce.
6. Serve warm.

Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Servings: 6

Nutritional Values

➢ Calories 285
➢ Total Fat 27.3 g
➢ Saturated Fat 14.5 g
➢ Cholesterol 175 mg
➢ Total Carbs 33.5 g
➢ Sugar 0.4 g
➢ Fiber 0.9 g
➢ Sodium 165 mg
➢ Protein 7.2 g

Spicy Cold Skin Noodles (Liangpi)

Ingredients

Sauce
➢ ¼ cup chili oil
➢ 2 teaspoons Chinese black vinegar
➢ 1 tablespoon light soy sauce

➢ 1 teaspoon sesame oil
➢ 1 tablespoon toasted sesame seeds
➢ 1 teaspoon Sichuan peppercorn powder
➢ ½ teaspoon sugar
➢ ¼ teaspoon salt
➢ 2 garlic cloves, minced

For the Dish
➢ 8 ounces fresh Liangpi noodles
➢ 1 ½ cups bean sprouts
➢ 4 ounces wheat gluten
➢ ¼ cup cilantro leaves
➢ 1 small cucumber, julienned

How to prepare

1. Boil the dry noodles in hot water as per package’s instructions then

drain.

2. Mix all the ingredients for the liquid sauce in a small bowl.
3. Pour this sauce into a wok and cook for 30 seconds.
4. Stir in bean sprouts, wheat gluten, cucumber, and cilantro leaves.
5. Mix well then add the noodles and cook for 1 minute.
6. Serve warm.

Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Servings: 6

Nutritional Values

➢ Calories 215
➢ Total Fat 20 g
➢ Saturated Fat 7 g
➢ Cholesterol 38 mg
➢ Total Carbs 48 g
➢ Sugar 1 g

➢ Fiber 6 g
➢ Sodium 12 mg
➢ Protein 5 g

Peanut Butter Noodles

Ingredients

➢ 7 ounces fresh white noodles
➢ 2 garlic cloves, minced
➢ 1 ½ teaspoon ginger, minced
➢ 1/3 cup peanut butter
➢ 2–3 tablespoons hot water
➢ 1 tablespoon Thai black soy sauce

➢ 2 teaspoons light soy sauce
➢ 2 teaspoons fish sauce
➢ ½ teaspoon sesame oil
➢ 1 tablespoon lime juice
➢ 2 teaspoons chili oil

How to prepare

1. Boil the dry noodles in hot water as per package’s instructions then

drain.

2. Sauté garlic and ginger with peanut butter in a Cantonese wok for 30

seconds.

3. Stir in all the sauces, water, lime juice, and chili oil.
4. Mix well and cook it for 1 minutes then toss in noodles.
5. Mix well and serve warm.

Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Servings: 6

Nutritional Values

➢ Calories 298
➢ Total Fat 19.2 g
➢ Saturated Fat 11.5 g
➢ Cholesterol 123 mg
➢ Total Carbs 45 g
➢ Sugar 3.3 g
➢ Fiber 0.3 g
➢ Sodium 142 mg
➢ Protein 3.4 g

Singapore Noodles

Ingredients

➢ 5 ounces dried vermicelli rice noodles
➢ 12 large frozen shrimp; peeled, deveined, and butterflied
➢ 2 ½ tablespoons vegetable oil
➢ 2 eggs, beaten
➢ 2 garlic cloves, chopped

➢ 4 ounces char Siu, Chinese Roast Pork
➢ 3 dried red chili peppers
➢ 9 ounces Napa cabbage, shredded
➢ 1 medium carrot
➢ 1 tablespoon Shaoxing wine
➢ 2 tablespoons curry powder
➢ 2 teaspoons salt
➢ ¼ teaspoon sugar
➢ 1/8 teaspoon white pepper
➢ 2–4 tablespoons chicken stock
➢ 1 tablespoon vegetable oil
➢ ½ teaspoon sesame oil
➢ 1 ½ teaspoons soy sauce
➢ 1 scallion, julienned
➢ ½ cored onion, thinly sliced

How to prepare

1. Boil the dry noodles in hot water as per package’s instructions then

drain.

2. Sauté garlic with oil in a Cantonese wok for 30 seconds.
3. Stir in cabbage, carrot, and onion, then sauté for 5 minutes.
4. Add shrimp and rest of the ingredients (except the noodles).
5. Cover and cook for 2 minutes until shrimp turn white.
6. Stir in noodles and mix well.
7. Serve warm.

Preparation time: 10 minutes
Cooking time: 27 minutes
Total time: 37 minutes
Servings: 6

Nutritional Values

➢ Calories 388
➢ Total Fat 25.3 g
➢ Saturated Fat 6.7 g

➢ Cholesterol 23 mg
➢ Total Carbs 26 g
➢ Sugar 0.1 g
➢ Fiber 3.8 g
➢ Sodium 74 mg
➢ Protein 17.6 g

Chicken Mei Fun

Ingredients

Rice Noodles
➢ 7 ounces dried rice vermicelli noodles
➢ 1 teaspoon vegetable oil
➢ ½ teaspoon dark soy sauce
Chicken
➢ 7 ounces chicken breast, cut into strips

➢ 1 teaspoon cornstarch
➢ 1 tablespoon water
➢ 1 ½ teaspoon oyster sauce
➢ 2 teaspoons Shaoxing wine
➢ ¼ teaspoon white pepper
➢ 1 pinch five spice powder
➢ 1 teaspoon vegetable oil

For the Dish
➢ 2 ginger slices, julienned
➢ 4–5 small shallots, sliced
➢ 1 medium carrot, julienned
➢ 5 ounces cabbage, shredded
➢ 3 scallions, cut into 2-inch pieces
➢ 3 tablespoons vegetable oil
➢ 1 ½ tablespoon light soy sauce
➢ ½ teaspoon sesame oil
➢ ¼ teaspoon white pepper
➢ Salt, to taste
➢ 2 tablespoons water

How to prepare

1. Boil the dry noodles in hot water as per package’s instructions then

drain.

2. Sauté noodles with oil and soy sauce in a skillet and keep it aside.
3. Mix chicken with cornstarch, water, oyster sauce, wine, spice

powder, and white pepper in a bowl.

4. Heat oil in a Cantonese wok and sear the chicken over medium heat

until golden-brown.

5. Stir in shallots, carrots, and cabbage, then sauté for 3 minutes.
6. Toss in rest of the ingredients along with the noodles then mix well.
7. Serve warm.

Preparation time: 10 minutes

Cooking time: 13 minutes

Total time: 23 minutes

Servings: 6

Nutritional Values

➢ Calories 392
➢ Total Fat 17.44 g
➢ Saturated Fat 11.5 g
➢ Cholesterol 125 mg
➢ Total Carbs 22 g
➢ Sugar 1.4 g
➢ Fiber 2.1 g
➢ Sodium 135 mg
➢ Protein 27 g

Pork Belly Mushroom Rice

Ingredients

➢ 1 cup shiitake mushrooms, diced
➢ 8 ounces pork belly, cut into ¼-inch-thick pieces
➢ 2 tablespoons oil
➢ 3 ginger slices, minced
➢ 1 ½ tablespoons Shaoxing wine
➢ 3 tablespoons light soy sauce

➢ ¾ tablespoon dark soy sauce
➢ 1 tablespoon sugar
➢ ½–¾ cup water
➢ 4 cups cooked rice
➢ 1 scallion, chopped

How to prepare

1. Sauté ginger with oil in a Mandarin wok for 30 seconds.
2. Stir in pork, mushrooms, all the sauces, sugar, and water.
3. Mix well and cook for 7 minutes with occasional stirring.
4. Stir in rice and scallions then mix well.
5. Serve warm.

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Servings: 8

Nutritional Values

➢ Calories 435
➢ Total Fat 9.9 g
➢ Saturated Fat 3.2 g
➢ Cholesterol 34 mg
➢ Sodium 10 mg
➢ Total Carbs 31 g
➢ Sugar 3.4 g
➢ Fiber 1.5 g
➢ Protein 26 g

Chinese Sausage Fried Rice

Ingredients

➢ 3 Chinese sausages, diced
➢ 1 medium onion, chopped
➢ 5 cups cooked white rice
➢ ¾ teaspoon salt
➢ ¼ teaspoon sugar
➢ 2 teaspoons hot water

➢ ¼ teaspoon sesame oil
➢ 1 teaspoon soy sauce
➢ ½ teaspoon dark soy sauce
➢ ⅛ teaspoon white pepper
➢ 3 tablespoons vegetable oil
➢ 2 eggs, beaten
➢ ⅔ cup frozen green peas
➢ 1 cup mung bean sprouts, boiled
➢ 2 scallions, chopped
➢ 1 teaspoon Shaoxing wine

How to prepare

1. Sauté onion, with oil in a Mandarin wok for 2 minutes.

2. Stir in sausages, bean sprouts, eggs, all the sauces, sugar, spices, and

peas.

3. Mix well and cook for 5 minutes with occasional stirring.

4. Stir in rice and scallions then mix well.

5. Serve warm.

Preparation time: 10 minutes
Cooking time: 7 minutes
Total time: 17 minutes
Servings: 8

Nutritional Values

➢ Calories 399
➢ Total Fat 17.4 g
➢ Saturated Fat 11.3 g
➢ Cholesterol 47 mg
➢ Sodium 192 mg
➢ Total Carbs 29 g
➢ Sugar 1.5 g
➢ Fiber 4.3 g
➢ Protein 31 g



Pineapple Fried Rice

Ingredients

➢ 8 ounces shrimp, peeled, deveined
➢ 1 cup onion, diced
➢ ½ cup carrot, diced
➢ 4 ounces ham, finely diced
➢ 6 cups cooked rice