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)

➢ 1 tablespoon Shaoxing wine
➢ 1 package dumpling wrappers

How to prepare

1. Sauté ginger and zucchini with oil in a Cantonese wok until soft.
2. Stir in chicken, soy sauce, and rest of the ingredients.
3. Sauté for about 5 minutes until chicken are cooked and golden.
4. Allow the filling to cool and spread the dumpling wrappers on the

working surface.

5. Divide the chicken filling at the center of each dumpling wrapper.
6. Wet the edges of the dumplings and bring all the edges of each

wrapper together.

7. Pinch and seal the edges of the dumplings to seal the filling inside.
8. Boil water in a suitable pot with a steamer basket placed inside.
9. Add the dumplings to the steamer, cover and steam for 20 minutes.
10. Meanwhile, heat about 2 tablespoons oil in a skillet.
11. Sear the dumpling for 2 minutes until golden.
12. Serve warm.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 12

Nutritional Values

➢ Calories 325
➢ Total Fat 14.4 g
➢ Saturated Fat 3.5 g
➢ Cholesterol 135 mg
➢ Sodium 552 mg
➢ Total Carbs 22.3 g
➢ Fiber 0.4 g
➢ Sugar 0.5 g
➢ Protein 44 g



Fried Spring Rolls

Ingredients

➢ 1 2/3 ounces dried mung bean noodles
➢ 1 pound ground pork
➢ 2 medium carrots, grated
➢ 1/3 cup rehydrated wood ear mushrooms, chopped
➢ ¼ cup shallots, chopped
➢ 1 garlic clove, minced
➢ 1 teaspoon ginger, grated
➢ 1 egg white

➢ 1 tablespoon fish sauce
➢ 1 tablespoon vegetable oil
➢ ½ teaspoon salt
➢ ¼ teaspoon ground white pepper
➢ 1 cup warm water
➢ 20 dried rice paper wrappers
➢ Canola or vegetable oil, for frying

How to prepare

1. Soak the noodles in boiling water for 30 minutes, then drain.
2. Sauté carrots, shallots, and mushrooms with oil in a Mandarin wok

until soft.

3. Stir in pork and rest of the ingredients.
4. Sauté for about 7 minutes until veggies are cooked and soft.
5. Allow the filling to cool and spread the rice paper wrappers on the

working surface.

6. Divide the pork filling at the center of each wrapper.
7. Wet the edges of the dumplings and bring all the edges of each

wrapper together.

8. Pinch and seal the edges of the dumplings to seal the filling inside.
9. Boil water in a suitable pot with a steamer basket placed inside.
10. Add the dumplings to the steamer, cover and steam for 20 minutes.
11. Meanwhile, heat about 2 tablespoons oil in a skillet.
12. Sear the dumpling for 2 minutes until golden.
13. Serve warm.

Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 1 hour, 10 minutes
Servings: 10

Nutritional Values

➢ Calories 352

➢ Total Fat 3.5 g
➢ Saturated Fat 0.5 g
➢ Cholesterol 181 mg
➢ Sodium 461 mg
➢ Total Carbs 27.5 g
➢ Fiber 1.7 g
➢ Sugar 1.3 g
➢ Protein 31.8 g

Egg Rolls

Ingredients

➢ 8 cups savoy cabbage, shredded
➢ 8 cups green cabbage, shredded
➢ 2 cups carrot, shredded
➢ 2 cups celery, shredded
➢ 3 scallions, chopped

➢ 2 ½ teaspoon salt
➢ 2 teaspoons sugar
➢ 1 tablespoon sesame oil
➢ 2 tablespoons peanut oil
➢ ¼ teaspoon five-spice powder
➢ ¼ teaspoon white pepper
➢ 3 cups roast pork minced
➢ 2 cups cooked shrimp, chopped
➢ 1 package egg roll wrappers

How to prepare

1. Sauté scallions, cabbage, carrot, and celery with oil in a Mandarin

wok until soft.

2. Stir in pork, shrimp, and rest of the ingredients.
3. Sauté for about 7 minutes until chicken are cooked and golden.
4. Allow the filling to cool and spread the egg roll wrappers on the

working surface.

5. Divide the pork filling at the center of each wrapper.
6. Wet the edges of the wrapper, fold the two sides then roll the

wrappers into an egg roll.

7. Add oil to a deep wok to 325ºF then deep fry the egg rolls until

golden-brown.

8. Transfer the golden egg rolls to a plate lined with paper towel.
9. Serve warm.

Preparation time: 10 minutes
Cooking time: 27 minutes
Total time: 37 minutes
Servings: 12

Nutritional Values

➢ Calories 214
➢ Total Fat 9.6 g
➢ Saturated Fat 4.5 g

➢ Cholesterol 10 mg
➢ Total Carbs 33.1 g
➢ Sugar 1.4 g
➢ Fiber 1.5 g
➢ Sodium 155 mg
➢ Protein 43.5 g

Shanghai-Style Spring Rolls

Ingredients

➢ 2/3 cup lean pork, shredded
➢ 1 small Napa cabbage, shredded
➢ 8 dried shiitake mushrooms, soaked
➢ 4 tablespoons oil
➢ Salt, to taste
➢ White pepper, to taste

➢ 2 tablespoons Shaoxing wine
➢ ½ teaspoon soy sauce
➢ 1 ½ tablespoon cornstarch, mixed with one tablespoon water
➢ 2 teaspoons sesame oil
➢ 24 roll wrappers
➢ Oil, for frying

How to prepare

1. Mix pork, cabbage, mushrooms, with rest of the ingredients in a

bowl (except the roll wrappers).

2. Sauté the filling in a Cantonese wok for about 10 minutes.
3. Allow the filling to cool and spread the egg roll wrappers on the

working surface.

4. Divide the pork filling at the center of each wrapper.
5. Wet the edges of the wrapper, fold the two sides, then roll the

wrappers into an egg roll.

6. Add oil to a deep wok to 325ºF then deep fry the egg rolls until

golden-brown.

7. Transfer the golden egg rolls to a plate lined with paper towel.
8. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 8

Nutritional Values

➢ Calories 252
➢ Total Fat 17.3 g
➢ Saturated Fat 11.5 g
➢ Cholesterol 141 mg
➢ Total Carbs 27.2 g
➢ Sugar 0.3 g
➢ Fiber 1.4 g

➢ Sodium 153 mg
➢ Protein 15.2 g

Chicken Phyllo Rolls

Ingredients

➢ 2 tablespoons olive oil
➢ 1 small onion, sliced
➢ 2 scallions, chopped
➢ 3 garlic cloves, minced
➢ 2 teaspoons curry powder
➢ 2 cups cooked chicken, shredded
➢ 1 tablespoon cilantro, chopped
➢ 1 lime, zested

➢ 2 tablespoons lime juice
➢ Salt, to taste
➢ Black pepper, to taste
➢ 4 tablespoons butter, melted
➢ 8 sheets phyllo dough
➢ ¼ cup panko breadcrumbs

How to prepare

1. Sauté onion, scallions, and garlic with oil in a Mandarin wok until

soft.

2. Stir in chicken and rest of the ingredients (except the phyllo dough).
3. Sauté for about 1 minute then remove the filling from the heat.
4. Spread a sheet of dough phyllo in a baking pan and brush it with

butter.

5. Drizzle breadcrumbs on top, repeat the layers with three more phyllo

sheets.

6. Top the four phyllo sheets with ½ of the chicken filling.
7. Roll the sheets to make a phyllo roll.
8. Repeat the same steps with remaining phyllo and filling.
9. Place the rolls in a baking tray and brush them with butter.
10. Bake the phyllo rolls for 12 minutes in the oven at 375ºF.
11. Slice and serve warm.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 12

Nutritional Values

➢ Calories 295
➢ Total Fat 14.3 g
➢ Saturated Fat 10.5 g
➢ Cholesterol 175 mg

➢ Total Carbs 34.5 g
➢ Sugar 0.5 g
➢ Fiber 0.3 g
➢ Sodium 125 mg
➢ Protein 29.2 g

Cream Cheese Wontons

Ingredients

➢ 8 ounces cream cheese
➢ 2 teaspoons sugar
➢ ½ teaspoon salt
➢ 4 scallions, chopped
➢ 1 pack wonton wrappers

➢ Vegetable oil, for frying

How to prepare

1. Mix cream cheese with sugar, salt, and scallions in a bowl.
2. Spread the egg roll wrappers on the working surface.
3. Divide the cream cheese filling at the center of each wrapper.
4. Wet the edges of the wrapper, fold the two sides, then roll the

wrappers into an egg roll.

5. Add oil to a deep wok to 325ºF then deep fry the egg rolls until

golden-brown.

6. Transfer the golden egg rolls to a plate lined with a paper towel.
7. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 6

Nutritional Values

➢ Calories 251
➢ Total Fat 14.7 g
➢ Saturated Fat 1.5 g
➢ Cholesterol 13 mg
➢ Total Carbs 19.5 g
➢ Sugar 0.3 g
➢ Fiber 0.1 g
➢ Sodium 53 mg
➢ Protein 12.8 g

San Xian Wontons

Ingredients

➢ 8 ounces shrimp; peeled, deveined, and chopped
➢ 8 ounces ground pork
➢ 8 ounces ground chicken
➢ 1 tablespoon ginger, minced
➢ ¼ cup scallion, chopped
➢ 2 tablespoons vegetable oil
➢ 2 tablespoons light soy sauce
➢ 1 tablespoon oyster sauce

➢ ½ tablespoon sesame oil
➢ ½ teaspoon ground white pepper
➢ ½ cup water
➢ 2 packages wonton wrappers

How to prepare

1. Sauté scallions and ginger with oil in a Mandarin wok until soft.
2. Stir in pork, chicken, shrimp, and rest of the ingredients (except the

wrappers).

3. Sauté for about 8 minutes, then remove the filling from the heat.
4. Allow the filling to cool and spread the egg roll wrappers on the

working surface.

5. Divide the pork-shrimp filling at the center of each wrapper.
6. Wet the edges of the wrapper, fold the two sides then roll the

wrappers into an egg roll.

7. Add oil to a deep wok to 325ºF then deep fry the egg rolls until

golden-brown.

8. Transfer the golden egg rolls to a plate lined with a paper towel.
9. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 12

Nutritional Values

➢ Calories 261
➢ Total Fat 27.1 g
➢ Saturated Fat 23.4 g
➢ Cholesterol 0 mg
➢ Total Carbs 26.1 g
➢ Sugar 2.1 g
➢ Fiber 3.9 g
➢ Sodium 10 mg

➢ Protein 31.8 g

Chapter 3: Soup
Hot and Sour Soup

Ingredients

➢ ½ cup lily flowers
➢ 1/3 ounces dried wood ear mushrooms, soaked
➢ 2/3 ounces dried shiitake mushrooms, soaked
➢ 3 ounces spiced dry tofu, soaked

➢ 4 ounces fresh firm tofu
➢ 7 cups vegetable stock
➢ ½ teaspoon salt
➢ ¼ teaspoon sugar
➢ 2 dried red chili peppers, chopped
➢ 1–2 teaspoons ground white pepper
➢ 1 ½ teaspoon mushroom dark soy sauce
➢ 1 tablespoon light soy sauce
➢ 1 teaspoon sesame oil
➢ 1/3 cup white vinegar
➢ 5 ounces bamboo shoots
➢ ¼ cup cornstarch, whisked with ¼ cup water
➢ 1 large egg, beaten
➢ 1 scallion, chopped

How to prepare

1. Sauté all the veggies and tofu with cooking oil in a deep wok until

golden.

2. Pour in spices, sauces, vinegar, sugar, stock, and lily flowers.

3. Cook the soup for 10 minutes on a simmer.

4. Stir in cornstarch slurry then cook until it thickens.

5. Slowly pour in the egg and cook for 1 minute with a stir.

6. Serve warm.

Preparation time: 10 minutes
Cooking time: 11 minutes
Total time: 21 minutes
Servings: 9

Nutritional Values

➢ Calories 339
➢ Total Fat 4.6 g
➢ Saturated Fat 0.5 g
➢ Cholesterol 1.2 mg
➢ Total Carbs 41.5 g

➢ Sugar 6.3 g
➢ Fiber 0.6 g
➢ Sodium 83 mg
➢ Protein 38 g

Zha Cai Noodle Soup

Ingredients

Pork
➢ 4–6 ounces pork shoulder, cut into thin strips
➢ 1 teaspoon cornstarch
➢ 1 teaspoon vegetable oil
➢ 1 teaspoon Shaoxing wine

➢ 1 teaspoon oyster sauce
➢ 1/8 teaspoon salt

Soup
➢ 8 ounces fresh white noodles, cooked
➢ 4 cups chicken stock
➢ 1 tablespoon vegetable oil
➢ 7 ounces pickled mustard stems
➢ ¼ teaspoon sugar
➢ ½ teaspoon sesame oil
➢ 1 scallion, chopped

How to prepare

1. Mix cornstarch with wine, oyster sauce, and salt in a bowl.
2. Stir in pork slices and mix well. Cover to marinate for 10 minutes.
3. Add oil and marinated pork to a wok then sear them until golden-

brown.

4. Transfer this brown pork to a plate and set it aside.
5. Sauté mustard stems and scallions with sesame and vegetable oil in a

Mandarin wok for 1 minute.

6. Stir in stock, sugar, pork, and noodles.
7. Cook the pork soup for 10 minutes.
8. Serve warm.

Preparation time: 10 minutes
Cooking time: 11 minutes
Total time: 21 minutes
Servings: 8

Nutritional Values

➢ Calories 373
➢ Total Fat 16.2 g
➢ Saturated Fat 9.8 g
➢ Cholesterol 100 mg
➢ Total Carbs 29.4 g

➢ Sugar 0.2 g
➢ Fiber 1 g
➢ Sodium 42 mg
➢ Protein 34.3 g

Chongqing Noodle Soup

Ingredients

➢ 3 tablespoons roasted soybeans
➢ 3 ½ ounces dried sweet potato noodles
➢ 2 ½ cups stock
➢ 1 ginger slice, minced
➢ 2 garlic cloves, minced
➢ 1 teaspoon toasted sesame seeds
➢ 1 teaspoon Sichuan chili flakes
➢ 2 tablespoons vegetable oil

➢ 2 tablespoons Chinese black vinegar
➢ 2 tablespoons light soy sauce
➢ ½ teaspoon dark soy sauce
➢ ½ teaspoon sugar
➢ ½ teaspoon Sichuan peppercorn powder
➢ ¼ teaspoon white pepper
➢ ½ teaspoon sesame oil
➢ 1 tablespoon chili oil
➢ ¼ cup pickled mustard stems
➢ 1 scallion, finely chopped
➢ 1 tablespoon cilantro, chopped

How to prepare

1. Sauté soybeans, scallion, ginger, garlic, and mustard stem with oil in

a deep wok for 5 minutes.

2. Stir in stock and all other ingredients and cover to cook for 15

minutes.

3. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 6

Nutritional Values

➢ Calories 251
➢ Total Fat 24.5 g
➢ Saturated Fat 14.7 g
➢ Cholesterol 165 mg
➢ Total Carbs 24.3 g
➢ Sugar 0.5 g
➢ Fiber 1 g
➢ Sodium 142 mg
➢ Protein 5.9 g



Chicken Noodle Wonton Soup

Ingredients

Wontons
➢ 1 pound ground chicken
➢ ½ cup parsley, finely chopped
➢ 1 garlic clove
➢ ¼ cup water

➢ 2 tablespoons dry sherry
➢ Juice of ½ a lemon
➢ 1 tablespoon oil
➢ 1 teaspoon salt
➢ 1 teaspoon sugar
➢ ½ teaspoon dried thyme
➢ ½ teaspoon black pepper
➢ 2 tablespoons butter, melted
➢ 1 package wonton wrappers

Soup
➢ 1 tablespoon oil
➢ ½ white onion, diced
➢ 3 medium carrots, diced
➢ 3 stalks celery, diced
➢ 5 cups chicken broth
➢ Salt and black pepper, to taste

How to prepare

1. Mix chicken, oil, salt, sugar, thyme, garlic, ginger, black pepper,

parsley, lemon juice, and sherry in a bowl.

2. Spread the wonton wrappers on the working surface.
3. Divide the filling on top of the wrappers and wet the edges.
4. Fold the wrappers in half and seal the two edges of the wontons.
5. Sauté onion, carrot, and celery with oil in a Mandarin wok for 5

minutes.

6. Pour in stock, black pepper, salt, and prepared wontons.
7. Cover and cook the soup for 12 minutes on medium heat.
8. Serve warm.

Preparation time: 10 minutes
Cooking time: 17 minutes
Total time: 27 minutes
Servings: 6

Nutritional Values

➢ Calories 459
➢ Total Fat 34 g
➢ Saturated Fat 10.3 g
➢ Cholesterol 112 mg
➢ Total Carbs 28.5 g
➢ Sugar 2 g
➢ Fiber 1.3 g
➢ Sodium 92 mg
➢ Protein 37.5 g

Tomato Egg Drop Soup

Ingredients

➢ 2 tablespoons oil
➢ 10 ounces tomatoes; cut into chunks
➢ 1 cup chicken stock
➢ 2 cups water
➢ 2 teaspoons light soy sauce
➢ ½ teaspoon sesame oil

➢ ¼ teaspoon white pepper
➢ Salt, to taste
➢ 1 egg, beaten
➢ 1 ½ teaspoon cornstarch mixed with 2 tablespoons water
➢ 1 scallion, chopped
➢ 2 tablespoons cilantro, chopped

How to prepare

1. Sauté tomatoes with oil in a deep wok for 5 minutes.
2. Stir in stock, water, soy sauce, sesame oil, white pepper, and salt,

then cook for 5 minutes.

3. Pour in cornstarch slurry then cook until the soup thickens.
4. Stir in egg and cook for 1 minute.
5. Garnish with scallion and cilantro.
6. Enjoy.

Preparation time: 10 minutes
Cooking time: 11 minutes
Total time: 21 minutes
Servings: 4

Nutritional Values

➢ Calories 220
➢ Total Fat 20.1 g
➢ Saturated Fat 7.4 g
➢ Cholesterol 132 mg
➢ Total Carbs 13 g
➢ Sugar 0.4 g
➢ Fiber 2.4 g
➢ Sodium 157 mg
➢ Protein 26.1 g

Chinese Winter Melon Soup

Ingredients

Meatballs
➢ 1 pound ground pork
➢ 2 tablespoons water
➢ 2 ½ tablespoon light soy sauce
➢ 2 tablespoons Shaoxing wine
➢ 1 teaspoon sesame oil
➢ ½ teaspoon ground white pepper

➢ ½ teaspoon sugar
➢ 1 egg white
➢ 1 tablespoon ginger, minced
➢ 1 scallion, chopped
➢ ¼ teaspoon salt

Soup
➢ 1 package glass noodles, boiled
➢ 1 pound winter melon, peeled and diced
➢ 1 tablespoon oil
➢ 2 scallions, chopped
➢ 4 cups chicken stock
➢ 2 cups water
➢ ½ teaspoon ground white pepper
➢ ½ teaspoon sesame oil
➢ Salt, to taste
➢ 1 handful of cilantros, chopped

How to prepare

1. Mix pork with water, soy sauce, wine, sesame oil, white pepper,

sugar, egg white, ginger, scallions, and salt in a bowl.

2. Make small meatballs out of this pork mixture.
3. Sauté meatballs with 1 tablespoon oil in a deep wok until golden-

brown.

4. Stir in scallions and melon then sauté for 2 minutes.
5. Add the remaining soup ingredients along with boiled noodles.
6. Cook the soup for 10 minutes on medium heat until meatballs are

done.

7. Serve warm.

Preparation time: 10 minutes
Cooking time: 22 minutes
Total time: 33 minutes
Servings: 6

Nutritional Values

➢ Calories 455
➢ Total Fat 23.4 g
➢ Saturated Fat 11.7 g
➢ Cholesterol 135 mg
➢ Sodium 112 mg
➢ Total Carbs 32.5 g
➢ Sugar 12.5 g
➢ Fiber 1 g
➢ Protein 39 g

20-Minute Congee

Ingredients

➢ ¾ cup white rice
➢ 4 ounces pork shoulder, julienned
➢ ½ teaspoon corn-starch
➢ 1 teaspoon oyster sauce
➢ 1 teaspoon vegetable oil
➢ 7 cups water
➢ 2 eggs; boiled, peeled, and diced
➢ 3 ginger slices
➢ ¼ teaspoon ground white pepper
➢ Salt, to taste
➢ Chopped scallion and cilantro

How to prepare

1. Mix pork with oyster sauce, cornstarch, and vegetable oil in a bowl.
2. Cover and marinate the pork for 20 minutes.
3. Sear the pork in 1 teaspoon vegetable oil in a deep wok until golden-

brown. Set the pork aside.

4. Add 7 cups water, rice, ginger, white pepper, and salt to a soup pot.
5. Cover and cook the congee for 15 minutes on a simmer.
6. Add eggs and pork to the congee and cook for 5 minutes on a

simmer.

7. Garnish with cilantro and scallions.
8. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 8

Nutritional Values

➢ Calories 259
➢ Total Fat 34 g
➢ Saturated Fat 10.3 g
➢ Cholesterol 112 mg
➢ Sodium 92 mg
➢ Total Carbs 38.5 g
➢ Sugar 2 g
➢ Fiber 1.3 g
➢ Protein 17.5 g

Cantonese Pork Soup

Ingredients

➢ 4 dried shiitake mushrooms, soaked and drained
➢ 1 1/3 pounds lean pork shoulder,
➢ 1 pound large carrots, cut into chunks
➢ 2 tablespoons dried red dates, pitted and halved
➢ 2 tablespoons dried goji berries
➢ 1 large chunk ginger, smashed

➢ 14 cups water
➢ 1 pound Chinese yams, peeled and cut into chunks
➢ Salt, to taste

How to prepare

1. Add pork, mushrooms, carrots, red dates, goji berries, ginger, water,

and salt to a wok.

2. Cover and cook for 2 hours on a simmer, then add Chinese yam.
3. Cook for another 1 hour on a simmer.
4. Serve warm.

Preparation time: 10 minutes
Cooking time: 3 hours
Total time: 3 hours, 10 minutes
Servings: 14

Nutritional Values

➢ Calories 331
➢ Total Fat 38.5 g
➢ Saturated Fat 19.2 g
➢ Cholesterol 141 mg
➢ Sodium 283 mg
➢ Total Carbs 19.2 g
➢ Sugar 3 g
➢ Fiber 1 g
➢ Protein 42.1 g

Chinese Rice Cake Soup

Ingredients

Meat
➢ ½ pound lean pork, cut into strips
➢ 2 teaspoons Shaoxing wine
➢ 1 tablespoon light soy sauce
➢ ½ teaspoon sesame oil
➢ ¼ teaspoon white pepper
➢ 2 teaspoons cornstarch
➢ 1 teaspoon water

Soup
➢ 4 tablespoons vegetable oil
➢ 4 ginger slices, julienned
➢ 3 scallions, sliced
➢ 1 small carrot, sliced
➢ 1 ¼ pounds Napa cabbage, cut into 1-inch pieces
➢ 4 cups chicken stock
➢ 4 cups water
➢ ½ teaspoon white pepper
➢ 1 teaspoon sesame oil
➢ 1 tablespoon light soy sauce
➢ 1 pound rice cakes, oval-shaped slices

How to prepare

1. Mix pork with soy sauce, sesame oil, water, cornstarch, white

pepper, and wine in a bowl.

2. Cover the pork and marinate for 20 minutes.
3. Sauté pork with remaining oil in a Mandarin wok until brown.
4. Stir in ginger and rest of the ingredients, then sauté for 4 minutes.
5. Pour in water, stock, white pepper, soy sauce, and cook the soup for

10 minutes.

6. Add the rice cakes and cook for 1 minutes on medium heat.
7. Serve warm.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 8

Nutritional Values

➢ Calories 482
➢ Total Fat 25.1 g
➢ Saturated Fat 8.8 g
➢ Cholesterol 100 mg
➢ Sodium 117 mg

➢ Total Carbs 16.4 g
➢ Sugar 0.7 g
➢ Fiber 3.2 g
➢ Protein 38 g

Laksa Noodle Soup

Ingredients

➢ 4 bone-in chicken thighs
➢ 4 tablespoons vegetable oil
➢ 1 garlic clove, minced
➢ 1 ½ tablespoon ginger, minced
➢ 1 stalk lemongrass, minced
➢ 2 Thai chilies, minced

➢ ½ cup laksa paste
➢ 1 tablespoon brown sugar
➢ 4 cups chicken stock
➢ 1 can coconut milk
➢ 1 tablespoon fish sauce
➢ 1 package soy puffs, halved
➢ 4 portions noodles
➢ 1–3 limes, juices
➢ 3 large shallots, thinly sliced
➢ ¼ cup all-purpose flour
➢ 12 large shrimp
➢ 2 cups mung bean sprouts
➢ ½ cup fresh cilantro leaves

How to prepare

1. Season the chicken thighs with black pepper and salt.
2. Place them in a baking tray and bake for 40 minutes at 400ºF.
3. Meanwhile, sauté ginger and garlic with 2 tablespoons oil for 1

minute in a deep wok.

4. Stir in chilies and lemongrass then sauté for 3 minutes.
5. Add brown sugar and laksa paste, then cook for 3 minutes.
6. Stir in fish sauce, coconut milk, and chicken stock, then cook this

mixture to a boil.

7. Add soy puffs, cover the soup, and cook for 10 minutes on a simmer.
8. Cook the noodles in boiling water according to the package’s

instructions.

9. Add noodles along with remaining ingredients to the soup.
10. Cook for 5 minutes, then serve warm.

Preparation time: 10 minutes
Cooking time: 21 minutes
Total time: 31 minutes
Servings: 6

Nutritional Values

➢ Calories 414
➢ Total Fat 19 g
➢ Saturated Fat 5.8 g
➢ Cholesterol 15 mg
➢ Sodium 123 mg
➢ Total Carbs 26.5 g
➢ Sugar 1.9 g
➢ Fiber 2.1 g
➢ Protein 31.5 g

Cantonese Chicken Feet Soup

Ingredients

➢ 2 tablespoons dried seaweed, soaked
➢ 1 cup raw shelled peanuts
➢ 1 ½ pounds chicken feet
➢ 2 tablespoons Shaoxing wine
➢ 4 ginger slices
➢ 12 cups water

➢ Salt, to taste
➢ 1 scallion, chopped

How to prepare

1. Add water, ginger, wine, chicken feet, seaweed, peanuts, and salt in a

large wok.

2. Cook the chicken feet soup for 20 minutes, then reduce the heat to

low.

3. Continue cooking for 2 hours, then garnish with scallions.
4. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 12

Nutritional Values

➢ Calories 366
➢ Total Fat 15.7 g
➢ Saturated Fat 1.2 g
➢ Cholesterol 41 mg
➢ Sodium 18 mg
➢ Total Carbs 9.7 g
➢ Sugar 1.2 g
➢ Fiber 0.5 g
➢ Protein 32.6 g

Matzo Ball Soup

Ingredients

➢ 1 cup matzo meal
➢ ¼ cup vegetable oil
➢ ¼ cup chicken stock
➢ 4 large eggs
➢ ¼ teaspoon nutmeg
➢ ½ teaspoon baking powder

Soup
➢ Salt and black pepper, to taste
➢ 6 cups chicken stock
➢ 4 ribs celery, diced
➢ 3 medium carrots, diced
➢ 1 small onion, diced

How to prepare

1. Mix matzo meal with eggs, salt, black pepper, nutmeg, vegetable oil,

baking powder and stock in a bowl.

2. Cover and refrigerate this mixture for 3 hours.
3. Add chicken stock, onion, carrots, and celery to a deep wok.
4. Cook the soup for 40 minutes on low heat until veggies are soft.
5. Meanwhile, set pot filled with salted water. Make small balls out of

the matzo mixture.

6. Add the matzo balls to the water and cook for 35 minutes.
7. Transfer the matzo balls to the soup and cook for 5 minutes.
8. Serve warm.

Preparation time: 10 minutes
Cooking time: 1 hour, 20 minutes
Total time: 1 hour, 30 minutes
Servings: 8

Nutritional Values

➢ Calories 374
➢ Total Fat 12.3 g
➢ Saturated Fat 4.8 g
➢ Cholesterol 32 mg
➢ Sodium 597 mg
➢ Total Carbs 44.5 g
➢ Fiber 0.6 g
➢ Sugar 1.9 g
➢ Protein 32 g