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Table of Contents
INTRODUCTION
CHAPTER 1 Let's Get Started
CHAPTER 2 Common Dipping Sauces
CHAPTER 1 Asian Appetizers and Dim Sum
CHAPTER 14 Soups and Salads
CHAPTER 5 Rice and Noodles
CHAPTER 6 Beef Dishes
CHAPTER 7 Pork Entrées
CHAPTER 8 Chicken and Other Poultr
CHAPTER 9 Tofu and Eggs
CHAPTER 10 Fish and Other Seafood
CHAPTER 11 Chinese Vegetables
CHAPTER 12 Desserts and Snacks
APPENDIX A Putting It All Together
APPENDIX B Glossary of Asian Ingredients
Hot Mustard Dip
Hot Mustard Sauce
Plum Sauce
Brown Sauce
Peanut Sauce
Szechwan Salt and Pepper Mix
Sweet-and-Sour Worcestershire Sauce
Hoisin Satay Sauce
Quick and Easy Sweet-and-Sour Sauce
Sweet-and-Sour Sauce with Ketchup
Hot Chili Oil
Spicy Szechwan Peanut Sauce
Mild Szechwan Peanut Sauce
Soy Hoisin Dressing
Soy Ginger Dressing
Soy Vinegar Dressing
Asian Vinaigrette
Speedy Sweet Chili Sauce
Sweet Green and Red Chili Sauce
Northern Noodle Sauce
Potsticker Dipping Sauce
Jazzed Up Black Bean Sauce
Jazzed Up Hoisin Sauce
Egg Rolls
Deep-fried Wontons
Wonton Wrappers
Water Chestnut Appetizer
Spring Rolls
Crab Rangoon
Lettuce Wraps
Paper Wrapped Chicken
Gift Wrapped Beef
Shrimp Stuffed Mushrooms
Potstickers with Rice Wine
Sticky Rice in Cabbage Leaves
THE EVERYTHING® CHINESE COOKBOOK Page 27