Awesome Chinese Cookbook

A Quick and Easy Guide for Homemade

Dumplings, Soups, Noodles and More
Isaac Martin
Copyright © 2020 Isaac Martin
All rights reserved.
ISBN: 9798647243799
DEDICATION
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to you for your personal use only. You may not make
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infringement is against the law. If you believe the
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 Contents

DUMPLINGS AND EGG ROLLS

Jiaozi (Chinese Dumplings)

Spring Rolls

SOUPS AND SALADS

Wonton Soup

Chicken Corn Egg Drop Soup

Vegan Rice Noodle Chinese Salad

POULTRY

Skinny Orange Chicken

Sweet and Sour Chicken

Kung Pao Chicken

Hunan Chicken

PORK, BEEF, AND LAMB

Chinese Barbecue Pork

Beef and Broccoli with Red Peppers

 Beef and Broccoli Stir-Fry

Real-Deal Xinjiang Cumin Lamb

SEAFOOD

General Tso's Shrimp 'n Broccoli

Honey Walnut Shrimp

Stir-Fried Fish Fillets

NOODLES AND FRIED RICE

Beef & Broccoli Noodles

Dragon Noodles

Buddha Noodles

Easy Fried Rice

DUMPLINGS AND EGG ROLLS
 Jiaozi (Chinese Dumplings)

Prep Time:1 hour 10 minutes

Cook Time:20 minutes

Total Time:1 hour 30 minutes

Servings: 60

INGREDIENTS

4 cups flour

1 1/4 cup water (warm)

1/2 pound ground pork

1/2 pound shrimp (shelled, deviened and coarsely chopped)

2 large napa cabbage leaves (salted, drained, rinsed and finely

diced)

2 green onions (finely sliced)

2 tablespoons bamboo shoot (finely diced)

2 tablespoons ginger (finely diced)

1 tablespoon garlic (finely diced)

2 tablespoons soy sauce

2 teaspoons sesame oil

2 tablespoons cornstarch

DIRECTIONS

1. Mix the flour and water in a food processor until incorporates.

2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30
minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick
and cut the cylinders into 1/2 inch pieces.
 5. Flatted the pieces with the palm of your hand forming discs
and then rolled them out to about 2 inch diameter.
6. Mix the pork, shrimp, cabbage, green onions, bamboo
shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the
wrapper, fold the two sides over the center and pleat the
edges to seal the filling in.

For fried:

1. Heat some oil in a large pan over medium-high heat, add the
dumplings and fry until their bottoms are golden brown, about
2-3 minutes.
2. Carefully add 1/2 cup of water, cover and steam until the
water has disappeared, about 3-5 minutes.
3. Uncover had cook for another 2 minutes over medium low
heat.

For steamed:

1. Place the dumplings on the well greased surface of the

steamer, or on cabbage leaves and steam until cooked,
about 6 minutes.

For boiled:

1. Boil the dumplings until they float to the surface, about 3-5
minutes.
Garlic Chili Sauce

INGREDIENTS

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

2 cloves garlic, chopped

1 birds eye chili (thinly sliced)

1 green onion (thinly sliced)

1 teaspoon sesame oil

1/2 teaspoon chili oil

DIRECTIONS

1. Mix everything.
 Spring Rolls

PREP TIME: 30 minutes

COOK TIME: 10 minutes

TOTAL TIME: 40 minutes

INGREDIENTS

6 oz pork butt, cut into thin strips

2 tablespoons oil

6 oz cabbage, sliced thinly

2 tablespoons Chopped scallions

Seasonings:

1 tablespoon oyster sauce

1/4 cup water

1 teaspoon sesame oil

1/4 teaspoon sugar

1/4 teaspoon salt or to taste

3 dashes ground white pepper

1 packet frozen spring roll wrappers, thaw to room temperature

1 large egg, lightly beaten

INSTRUCTIONS

1. To make the Filling, heat the oil in a skillet over high heat. Ad
the pork and stir fry until the surface turn white.
2. Add the cabbage, stir a few times before adding all the
ingredients in Seasonings.
 3. The filling is ready when the cabbage becomes somewhat
dry and not wet. (Wet filling will make the spring rolls soggy
and not crispy.)
4. Transfer the filling to a big bowl, let cool.

How To Wrap Spring Rolls:

1. To wrap a spring roll, place a piece of spring roll wrapper on a

flat surface. Spread about 2 tablespoons of the filling
lengthwise onto the center of the wrapper. DO NOT
OVERFILL. Using a small brush or your index finger, dab the
beaten egg around the outer edges of the wrapper.
2. Fold the bottom part of the wrapper over the filling.
3. Fold the left and right sides of the wrapper over the filling.
Make sure the filling is packed tightly. Roll the spring roll over
until it reaches the other end of the wrapper. Make sure the
spring roll is sealed tight and there is no leakage. Repeat the
steps until you use up the filling.
4. Heat 2 to 3 inches of oil in a wok or a small sauce pan to 350
degrees Fahrenheit for deep frying. Gently drop the spring
rolls into the oil and deep fry in batches. Deep fry until golden
brown. Remove the spring rolls using a strainer or a slotted
spoon, draining excess oil on a plate lined with paper towels.
Serve immediately.
SOUPS AND SALADS
 Wonton Soup

YIELDS: 4

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

For the wontons

2/3 lb. ground pork

2 tsp. soy sauce

2 tsp. Chives, thinly sliced

1 tsp. rice wine vinegar

1 tsp. cornstarch

1 tsp. grated ginger

1 garlic clove

1/2 tsp. crushed red pepper flakes

1/2 tsp. sesame oil

1 package square wonton wrappers

1/4 c. water

For the soup

4 c. chicken broth

2" piece of peeled ginger

2 tsp. soy sauce

2 garlic cloves, smashed

1/4 tsp. sesame oil

2 tbsp. Sliced green onions, for garnish

DIRECTIONS

1. In a large bowl, mix pork, soy sauce, chives, vinegar,

cornstarch, ginger, garlic, red pepper flakes and sesame oil
until fully incorporated.
2. Using your finger, wet the edges of wonton wrapper with
water. Place half a tablespoon of pork filling in the center of
the wonton wrapper. Fold wonton in half diagonally to create
 a triangle, and seal the edges. Fold the two identical corners
in on each other and press again to seal. Repeat until all
wonton wrappers are filled.
3. Bring all soup ingredients to a boil. Simmer on low for 10
minutes, then remove ginger and garlic cloves and bring it
back to a boil. Lower in wontons and cook for 10 minutes
more. Serve into bowls and garnish with green onions.
Chicken Corn Egg Drop Soup
Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

INGREDIENTS

4 ounces chicken breast (115g, finely chopped)

1 tablespoon water

1 teaspoon cornstarch

1 teaspoon oyster sauce

1½ cups fresh or frozen sweet corn

5 cups chicken stock (organic or homemade preferred)

½ teaspoon turmeric powder

½ teaspoon sesame oil

½ teaspoon salt (or to taste)

1 pinch white pepper

1/4 cup cornstarch (combined with ½ cup chicken stock)

2 egg whites (lightly beaten, you can also include the yolks if you
want)

1 scallion (chopped)

1 tablespoon cilantro (chopped, optional)

Freshly ground black pepper (optional)

INSTRUCTIONS

1. Marinate the chicken with 1 tablespoon of water, 1 teaspoon

cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid
is absorbed into the chicken. Set aside.
2. Finely mince ½ cup of the corn kernels and set aside. Add
the chicken stock, minced and whole corn kernels, and
turmeric powder to a pot and bring to a low boil. Reduce the
heat, cover, and simmer for 10 minutes.
3. Next, add the sesame oil, salt, and white pepper. Turn up the
heat slightly. Add the chicken to the soup, and use a spoon to
break up any clumps of chicken while stirring for one minute.
4. Re-mix the cornstarch and chicken stock slurry until
incorporated (since the cornstarch and water will separate
when left to sit for more than a few minutes). Use a spoon or
a whisk to stir the soup while slowly pouring in the cornstarch
slurry. The soup will begin to thicken further as the cornstarch
cooks. Keep stirring for another 30 seconds. If the soup is too
thick, add more stock, and if it’s too thin, add more cornstarch
slurry until the soup is at your preferred consistency.
5. Next, use a large spoon or ladle to gently stir the soup in one
direction, while slowly pouring the beaten egg whites into the
soup. Stirring slowly in a large slow circular motion will yield
large “ribbons” of egg and stirring faster will result in a finer
“egg flower.” Again, use your own discretion on how you
personally like the texture of the egg!
6. Stir in half of the scallions, and add the rest as a garnish for
serving. If you’re looking for a bit more flavor, you can also
drizzle a bit of sesame oil over the top and sprinkle some
chopped cilantro and fresh ground black pepper over each
bowl.
 Vegan Rice Noodle Chinese
Salad

Prep Time: 20 min

Cooking Time: 10 min

Total Time: 30 min

Serves: 1
INGREDIENTS

⅔ cup cooked rice noodle

¼ cup thinly sliced carrots

¼ cup thinly sliced zucchini

¼ cup bean sprouts

1 teaspoon black sesame seeds

3 tablespoon rice wine vinegar

2 tablespoon soy sauce

2 tablespoon sesame seed oil

½ teaspoon minced garlic

¼ teaspoon grated ginger

1 teaspoon brown sugar

Salt to taste

HOW TO PREPARE

1. Mix rice wine vinegar, sesame oil, soy sauce, minced garlic,
grated ginger, brown sugar, and salt in a bowl.
2. Toss the veggies and rice noodles together in another bowl.
3. Drizzle the dressing on top and mix well.
4. Sprinkle black sesame seeds on top. Enjoy your salad!
POULTRY
 Skinny Orange Chicken

YIELDS: 4
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
2 c. all-purpose flour
2 large Eggs, beaten
2 c. panko bread crumbs
1 lb. boneless skinless chicken breasts, cut into chunks
kosher salt
Freshly ground black pepper
Juice and zest of 2 oranges
1/3 c. low-sodium soy sauce
1/4 c. honey
2 cloves garlic, minced
2 tsp. freshly grated ginger
2 tbsp. cornstarch
2 c. cooked jasmine rice
Sesame seeds, for garnish
Sliced green onions, for garnish

DIRECTIONS
1. Preheat oven to 400° and line a baking sheet with
parchment.
2. Set up a dredging station with one bowl of flour, one of eggs,
and one of panko. Dredge the chicken in flour, then coat in
eggs and cover in panko. Season generously with salt and
pepper.
3. Arrange chicken on parchment-lined baking sheet and bake
until no longer pink, 18 to 20 minutes.
4. Meanwhile, make sauce: In a small saucepan over medium
heat, combine orange juice, soy sauce, honey, garlic, ginger,
and cornstarch. Whisk until combined and cook until
thickened, about 5 minutes.
5. Transfer chicken to a large bowl and toss in orange sauce.
6. Serve over rice with orange zest, sesame seeds, and green
onions.
 Sweet and Sour Chicken

YIELDS: 4
TOTAL TIME: 0 HOURS 10 MINS
INGREDIENTS
1 lb. chicken breast, cut into 1/2" cubes
1/2 c. cornstarch
kosher salt
Freshly ground black pepper
2 eggs, lightly beaten
2 tbsp. vegetable oil
2 bell peppers, sliced
1/2 c. apple cider vinegar
2 tbsp. soy sauce
1/3 c. honey
1/4 c. ketchup
2 cloves garlic, minced
cooked white rice, for serving

DIRECTIONS
1. Season chicken, on all sides, with salt and pepper. In a large
bowl, dredge chicken in cornstarch until evenly coated. Using
tongs, shake off excess cornstarch. In a separate large bowl,
toss chicken in eggs until evenly coated.
2. Heat vegetable oil in a large skillet over medium heat. Add
chicken and brown on all sides, about 4 minutes. Add bell
peppers and sauté with chicken until beginning to soften.
3. Meanwhile, whisk together apple cider vinegar, soy sauce,
honey, ketchup and garlic. Pour sauce into the skillet. Simmer
together with the meat for 5 minutes, until the chicken is
cooked through and the sauce has thickened slightly.
4. Serve warm with rice.
 Kung Pao Chicken

YIELDS: 4
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 0 HOURS 30 MINS
INGREDIENTS
1/4 c. soy sauce, divided
1 tbsp. rice wine (or white wine)
3 tsp. cornstarch, divided
1 lb. chicken breast, chopped into 1" pieces
1/4 c. low-sodium chicken broth
2 tbsp. apple cider vinegar
1 tbsp. hoisin sauce
2 tsp. sesame oil
1 tsp. garlic chili paste
1 tbsp. vegetable oil
2 cloves garlic, minced
1 bell pepper, chopped
3 green onions, finely sliced
1/3 c. Chopped peanuts

DIRECTIONS
1. In a medium bowl, combine 1 tablespoon soy sauce, rice
wine and 1 teaspoon cornstarch. Whisk until smooth then
add the chicken and toss to coat. Marinate 15 minutes.
2. Make sauce: In a small bowl, whisk together remaining 3
tablespoons soy sauce, remaining 2 teaspoons cornstarch,
chicken broth, apple cider vinegar, hoisin sauce, sesame oil
and garlic chili paste. Whisk until evenly combined.
3. In a large skillet over medium-high heat, heat vegetable oil.
Add chicken and cook until golden and almost cooked
through, about 10 minutes. Remove from heat.
4. Add more oil, if necessary, and add the bell pepper. Cook
until tender, about 5 minutes, then stir in garlic and cook until
fragrant, about 1 minute more.
5. Return chicken to skillet and pour in sauce. Stir to combine
and bring mixture to a low simmer. Cook until the chicken is
cooked through and the sauce has thickened, about 2
minutes.
6. Stir in green onions and peanuts. Serve immediately.
 Hunan Chicken

YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 30 MINS
INGREDIENTS
3 tbsp. canola oil, divided
4 boneless, skinless chicken thighs, cut into 1" pieces
1" piece ginger, minced
1 large head broccoli, cut into small florets
1 red bell pepper, chopped
4 4-6 dried chilis
2 tbsp. sherry
1/4 c. low-sodium soy sauce
1 tsp. cornstarch
2 tsp. sambal oelek
1 tsp. sesame oil
Rice, for serving

DIRECTIONS
1. In a large skillet over medium heat, heat 2 tbsp canola oil.
Add chicken and fry until cooked through, 7 minutes then
remove from pan.
2. Heat remaining canola oil in same pan. Add ginger and cook
until fragrant, 1 minute then add broccoli, bell pepper, and red
chilis. Cook until vegetables are tender, 5 minutes.
3. In a small bowl combine sherry, soy sauce, cornstarch,
sambal oelek, and sesame oil. Add to pan and simmer until
sauce thickens, 3 minutes. Add chicken back to pan and toss
to coat. Serve over rice.
PORK, BEEF, AND LAMB
 Chinese Barbecue Pork

Prep: 5 mins

Cook: 1 hr 30 mins

Total: 1 hr 35 mins

Servings: 6 -8 people

INGREDIENTS

Marinade

1 1/2 tbsp brown sugar (white also ok)

1/4 cup honey

1/4 cup hoisin sauce

2 tbsp light soy sauce (Note 1)

1 tbsp soy sauce (Note 1)

1 tsp five spice powder (Note 2)

1 tbsp oil (vegetable or canola) (Note 3)

2 tsp red food colouring , optional (Note 4)

Cooking:

1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR
pork shoulder (Note 5)

2 tbsp Extra Honey

INSTRUCTIONS

1. Mix Marinade ingredients in a bowl.

2. Cut pork in half horizontally to make two long, flat, thin pieces
(better flavour penetration).
3. Place the pork and Marinade in a stain proof container or
ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is
the bare minimum).

To roast:

1. Preheat oven to 160C/320F.

2. Line a tray with foil and place a rack on top (recommended
but not critical).
3. Remove pork from the marinade, save Marinade. Place pork
on rack.
4. Roast for 30 minutes.
5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra
Honey into marinade. Bring to simmer over medium high and
cook for 2 minutes until syrupy. Remove from heat.
6. Remove pork from oven. Dab marinade all over, then turn.
Baste then roast for a further 30 minutes.
7. Remove pork from oven. Brush with marinade again, then
turn, brush with marinade and roast for a further 20 minutes.
If charring too quickly, cover with foil.
8. Baste again on surface then bake for a further 10 minutes
until caramelised and sticky. Meat should be tender but not
falling apart, like with pulled pork. Allow to rest for 10 minutes
before slicing.
9. Serve with rice and steamed Chinese greens. See notes for
more uses!
 Beef and Broccoli with Red
Peppers

YIELDS: 4

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 30 MINS’

INGREDIENTS

1 1/2 c. jasmine rice

kosher salt

1/2 c. low-sodium soy sauce

1/2 c. low-sodium chicken broth

2 tbsp. rice wine vinegar

3 tbsp. brown sugar

3 cloves garlic, minced

1 tbsp. sesame oil

1 tbsp. cornstarch

1 tbsp. fresh ginger, grated

1 tbsp. sriracha

2 tbsp. canola oil, divided

1 lb. skirt steak, thinly sliced

1 head broccoli, cut into florets

1 red pepper, thinly sliced

Crushed red pepper flakes, for garnish (optional)

DIRECTIONS

1. Combine rice, salt, and 2 ¼ cups water in a medium-sized

pot with tight-fitting lid. Bring to a boil, then reduce heat and
simmer, covered, until all water is absorbed, 15 minutes. Turn
 off heat and let sit 10 minutes, then remove lid and fluff with a
fork.
2. Meanwhile, in a medium bowl, whisk together soy sauce,
chicken broth, vinegar, brown sugar, garlic, sesame oil,
cornstarch, ginger, and Sriracha.
3. In a large deep-sided skillet, heat oil. Cook steak in batches
until nicely browned, about 4 minutes, then transfer to a
plate.
4. Add remaining oil to skillet along with broccoli and red pepper
and cook until broccoli is bright green, 1 to 2 minutes. Add ½
cup water and let steam, covered, until vegetables are
tender-crisp, 2 to 3 minutes.
5. Add sauce and steak to skillet and bring to a boil. Let simmer
until thickened, 3 minutes more.
6. Serve beef and broccoli with cooked rice and garnish with
crushed red pepper, if using.
 Beef and Broccoli Stir-Fry

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 0 MINS

INGREDIENTS

For the marinade

1/3 c. low-sodium soy sauce

Juice of 1/2 lime

Zest of 1/2 lime

2 tsp. toasted sesame oil

2 tbsp. packed brown sugar

1 tbsp. freshly grated ginger

2 cloves garlic, grated

1 green onion, sliced

1/4 tsp. freshly ground black pepper

1 lb. sirloin steak, sliced very thinly against the grain

For the stir-fry

Marinated sirloin, drained

3 tbsp. cornstarch

3 tbsp. peanut oil, divided

1 dried red chili, thinly sliced

2 tbsp. sesame seeds, divided

2 cloves garlic, minced

1 green onion, thinly sliced, plus more for garnish

Pinch kosher salt

1 large head broccoli, cut into florets

1 c. low-sodium chicken broth

2 tbsp. hoisin sauce

1/3 c. reserved marinade

DIRECTIONS

1. In a medium bowl, whisk together marinade ingredients

except for steak until fully combined. Reserve 1/3 cup
marinade and set aside. Add steak to medium bowl and toss
until evenly coated. Let marinate for 20 to 30 minutes.
2. In a large bowl, toss together cornstarch and drained
marinated beef. In a large skillet over medium-high heat, heat
2 tablespoons oil. Add steak in a single layer, working in
batches if needed, and cook until seared, 1 to 2 minute per
side. Remove steak and set aside.
3. Return skillet to medium heat. Heat remaining 1 tablespoon
oil, then add chili, 1 tablespoon sesame seeds, garlic, green
onion, and a pinch salt. Stir and cook until fragrant, 2
minutes. Add in broccoli and cook, stirring occasionally, until
bright green, about 4 minutes. Add in broth and let cook,
stirring occasionally, until broccoli is tender, 3 to 4 minutes
more.
4. Add hoisin and 1/3 cup reserved marinade and stir to evenly
distribute. Bring to a simmer. Add back cooked steak and
 toss until evenly coated. Let cook, stirring, until sauce
thickens.
5. Garnish with more sesame seeds and green onions before
serving.
Real-Deal Xinjiang Cumin Lamb

Prep Time: 15 minutes

Cook Time: 10 minutes

Marination Time: 30 minutes

Total Time: 55 minutes

Servings: 4

INGREDIENTS

1 lbs (450 g) lamb leg , cut to 2/3-inch (1.5-cm) cubes

1 tablespoon soy sauce (or tamari for gluten free)

1 tablespoon Shaoxing wine (or dry sherry for gluten free)

1/2 teaspoon salt

1/4 cup cornstarch

Spice Mix

2 tablespoons cumin powder

2 teaspoons Sichuan chili flakes (or Korean chili flakes)

1/2 teaspoon sugar

1/4 teaspoon freshly ground Sichuan peppercorns (Optional)

Stir Fry

1/4 cup vegetable oil

1/2 cup whole dried Chinese chili peppers (or Korean chili peppers)

1/2 onion , sliced

1 tablespoon ginger , minced

5 cloves garlic , sliced

1 cup cilantro , chopped

Garnish

Toasted sesame seeds (Optional)

INSTRUCTIONS

1. Combine lamb, soy sauce, Shaoxing wine, and salt in a big

bowl. Mix well. Let marinate for at least 30 minutes at room
temperature (1 hour of marinating time is highly
recommended), or in the fridge up to overnight.
2. Combine the ingredients for the spice mix in a small bowl.
3. When you’re ready to cook, drain the extra liquid from the
bowl of lamb. Add the cornstarch. Stir until all the lamb
pieces are coated.
4. Heat the oil in a large skillet over medium high heat until hot.
Add the lamb pieces and spread them out with a pair of tongs
or chopsticks, so they don’t overlap. Let cook without
touching until the bottom side turns golden, 1 minute or so.
Flip the lamb and cook the other side until slightly golden,
while the inside is still a bit pink, 30 to 40 seconds. Transfer
the lamb to a big plate.
5. Your pan should still have some oil left in it. If not, add more
oil so there are about 2 tablespoons in the pan. Add the dried
Chinese chili peppers, onion, ginger, and garlic. Stir and cook
for about 1 minute, until the onion just starts to turn tender.
Add back the lamb and sprinkle the spice mix all over. Stir
immediately to coat the lamb with spice. Remove the pan
from the stove and carefully try one piece of lamb. Sprinkle a
bit more salt on it, if needed.
6. Add the cilantro and give it a final stir. Transfer everything to
a big plate immediately.
7. Serve hot with steamed rice.
SEAFOOD
 General Tso's Shrimp 'n
Broccoli

YIELDS: 4

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 0 HOURS 20 MINS

INGREDIENTS

1 clove garlic, grated

3 tbsp. soy sauce

2 tbsp. white vinegar

2 tbsp. sugar
1/3 c. ketchup

1/2 tsp. dry mustard

1 large head broccoli, cut into florets

1 lb. shrimp, peeled and deveined, tails removed

kosher salt

Freshly ground black pepper

1/2 c. cornstarch

Vegetable oil, for frying

1 tbsp. Toasted sesame seeds

DIRECTIONS

1. In a skillet over medium-low heat, combine garlic, soy sauce,

vinegar, sugar, ketchup, and mustard. Bring to a boil and turn
off heat. Steam broccoli until tender in a large pot fitted with a
rack.
2. Meanwhile, in a medium mixing bowl, season shrimp with salt
and pepper. Dredge shrimp in cornstarch.
3. Preheat a large skillet over medium-high heat with 1/2" of oil
and cook shrimp until golden and cooked through. Spoon
sauce over shrimp and stir-fry until slightly caramelized.
Serve on top of steamed broccoli and garnish with sesame
seeds.
 Honey Walnut Shrimp

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

1 c. water
1 c. granulated sugar

1 c. walnuts

1 lb. shrimp, peeled and deveined

Kosher salt

Freshly ground black pepper

2 large eggs, beaten

1 c. cornstarch

Vegetable oil for frying

1/4 c. mayonnaise

2 tbsp. honey

2 tbsp. heavy cream

Cooked white rice, for serving

Thinly sliced green onions, for garnish

DIRECTIONS

1. In a small saucepan over medium heat, combine water and

sugar and bring to a boil. Add walnuts and let boil for 2
minutes. Using a slotted spoon, remove walnuts and let cool
on a small baking sheet.
2. Pat shrimp dry with paper towels and season lightly with salt
and pepper. Place eggs in a shallow bowl and cornstarch in
another shallow bowl. Dip shrimp in eggs, then in cornstarch
coating well.
3. In a large skillet over medium heat, heat 1” of oil. Add shrimp
in batches and fry until golden, 3 to 4 minutes. Remove with
a slotted spoon and place on a paper towel lined plate.
4. In a medium bowl, whisk together mayonnaise, honey, and
heavy cream. Toss shrimp in sauce. Serve over rice with
candied walnuts and garnish with green onions.
 Stir-Fried Fish Fillets

Total: 25 mins

Prep: 15 mins

Cook: 10 mins

Yield: 4 servIngredients

For the Fish:

1 pound boneless fish fillets

INGREDIENTS

For Marinade:

1 tablespoon rice wine (or dry sherry or white wine)

Few drops sesame oil

Salt and pepper to taste

1 large egg white

1 to 2 teaspoons cornstarch

For Sauce:

1/2 cup fish stock (or chicken broth or water)

1 tablespoon oyster sauce

1/4 teaspoon soy sauce

1 teaspoon cornstarch (mixed with 1 tablespoon water)

4 tablespoons vegetable oil for stir-frying

1 clove garlic ( minced)

2 slices ginger (shredded)

1/2 red onion (sliced)

Optional: other vegetables as desired (celery, bean sprouts, snow

peas, mushrooms or bok choy)

2 teaspoons ground coriander (or to taste)

DIRECTIONS

Note that while there are multiple steps to this recipe, it is broken
down into workable categories to help you better plan for cooking.

Marinate the Fish

 1. In a medium bowl, mix together wine, sesame oil, salt and
pepper to taste, egg white, and cornstarch.
2. Cut fish into pieces approximately 1 1/2 inches by 1/2 inch
(be sure the pieces aren't too small). Add the fish to the
marinade, mixing well, and let the fish marinate for 10
minutes at room temperature.

Make the Sauce

1. In a small bowl, combine the fish stock, broth or water with

the oyster sauce and soy sauce. Set aside.
2. In a second small bowl, combine the cornstarch and water.
Set aside.

Stir-Fry the Fish

1. Heat the wok and add 2 tablespoons oil. Remove the fish
from the marinade and add them to the wok and sear until
lightly browned. Remove the fish from the wok.
2. Add the remaining 2 tablespoons oil to the wok. Add garlic,
ginger and red onion, and cook until the onion is lightly
browned.
3. Add the sauce, heat to bubbling, and add the cornstarch and
water, stirring quickly to thicken.
4. Return the fish back to the wok. Mix everything through.
Sprinkle the cooked fish and vegetables with the ground
coriander before serving.ings
NOODLES AND FRIED RICE
 Beef & Broccoli Noodles

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

COOK TIME: 0 HOURS 30 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

12 oz. wide rice noodles or udon noodles

1/3 c. low-sodium soy sauce

3 cloves garlic, minced

Juice of 2 limes, plus wedges for serving

1 tbsp. Sriracha
1 tsp. honey

3 tbsp. toasted sesame oil, divided

1 tbsp. cornstarch

3/4 lb. flank steak, thinly sliced against the grain

1 large head broccoli, cut into florets

8 oz. baby bella mushrooms, sliced

DIRECTIONS

1. In a large pot of salted boiling water, cook noodles according

to package directions until al dente. Drain, then rinse with
cold water.
2. In a small bowl, whisk together soy sauce, garlic, lime juice,
Sriracha, honey, and 2 tablespoons of sesame oil, then whisk
in cornstarch until smooth.
3. In a large skillet over medium-high heat, heat remaining 1
tablespoon sesame oil. Add steak and sear 3 to 5 minutes
per side.
4. Stir in broccoli, mushrooms, and 2 tablespoons water and
cook until tender, about 6 minutes more. Add sauce, simmer
3 minutes, then reduce heat to low and add cooked noodles.
Toss until fully coated and warmed through.
5. Serve with lime wedges.
Dragon Noodles
YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 25 MINS

INGREDIENTS

For the noodles

1 tbsp. vegetable oil

3 boneless skinless chicken breasts

2 tsp. garlic powder

1 tsp. cayenne

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1/4 c. thinly sliced green onions

1 red bell pepper, chopped

1 large carrot, cut into matchsticks

1 large zucchini, cut into half moons

12 oz. cooked lo mein noodles

Freshly chopped cilantro, for garnish

For the sauce

1/3 c. low-sodium sauce

Juice of 1/2 lime

2 tbsp. chili garlic sauce (or Sriracha)

1 tbsp. creamy peanut butter

2 tbsp. low-sodium chicken broth

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add chicken and
season with garlic powder, cayenne, salt, and pepper. Cook
until golden, 8 minutes, then flip and season other side and
cook 8 minutes more. Set aside to let rest 10 minutes, then
cut into bite-size pieces.
2. Add garlic and green onions to skillet and cook until fragrant,
1 minutes. Add bell pepper, carrots, and zucchini and cook
until soft, 6 minutes more.
3. Meanwhile, make sauce: In a bowl, whisk together soy
sauce, lime juice, chili garlic sauce, peanut butter, and
chicken broth.
4. Add cooked chicken to veggies and pour over sauce. Let
simmer 2 minutes, then add cooked noodles and toss until
saucy.
5. Garnish with cilantro and serve.
Buddha Noodles
YIELDS: 4
PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 20 MINS

INGREDIENTS

12 oz. package udon noodles

3 tbsp. smooth peanut butter

3 tbsp. soy sauce

2 tbsp. sesame oil

1 tbsp. honey

1 tbsp. lime juice

1 clove garlic, minced

2 c. Shredded chicken

2 c. broccoli florets, steamed

2 avocados, thinly sliced

2 green onions, thinly sliced

1 tsp. sesame seeds

DIRECTIONS

1. In a large pot of salted boiling water, cook noodles according

to package instructions. Drain noodles and rinse with cold
water to cool.
2. Return noodles to saucepan. Add peanut butter, soy sauce,
sesame oil, honey, lime juice and garlic. Stir until sauce is
 creamy and noodles are fully coated. If the sauce is too
loose, turn heat to low and cook until the sauce has
thickened, about 1 minute.
3. Divide noodles between bowls. Top each serving with
chicken, broccoli, avocado and green onions. Garnish with
sesame seeds and serve warm or at room temperature.
 Easy Fried Rice

YIELDS: 4

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 15 MINS

INGREDIENTS

1 tbsp. vegetable oil

3 cloves garlic, minced

1 onion, diced

1 carrot, diced

3 c. leftover cooked white rice

1 tsp. kosher salt

1/2 c. frozen peas

1/2 c. frozen corn kernels

3 large eggs

2 green onions, chopped

DIRECTIONS

1. In a large skillet over medium heat, heat oil and cook garlic,
onions, and carrots, 4 to 5 minutes. Increase heat to medium-
high, then fold in rice and salt and cook until lightly toasted, 3
to 4 minutes. Add peas and corn and mix until warmed
through.
2. Meanwhile, in a small non-stick skillet over medium-low heat,
scramble eggs. Fold eggs and green onions into fried rice
and serve immediately.