Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.
Author: Member 610488
This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style...
Author: SkipperSy
When salmon is steamed with fresh ginger, fish sauce, and premium rice wine, it takes on a creamy texture that cannot be achieved with any other cooking method. As a final step, hot, garlic-flavored oil...
Author: lazyme
Make and share this Cantonese Meatballs (Appetizers) recipe from Food.com.
Author: ElaineAnn
Make and share this Bitter Melon With Minced Beef in Black Bean Sauce recipe from Food.com.
Author: foodart
Make and share this Shanghai Bok Choy Recipe recipe from Food.com.
Author: heywassup3
From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking by Rhoda Yee.
Author: lazyme
Make and share this Dungeness Crab in Black Bean Sauce recipe from Food.com.
Author: foodart
Make and share this Canned Sardines Stir Fry recipe from Food.com.
Author: Kute_Honey
Serve at Chinese wedding. Hong Kong and the United States are the largest importers of birds' nests charging between $30 and $100 per bowl of soup in Chinese restaurant and while a single kilogram of nest...
Author: foodart
Make and share this Chinese Braised Stew With Black Mushrooms and Fried Tofu recipe from Food.com.
Author: foodart
Make and share this Cantonese Style Steamed Fish recipe from Food.com.
Author: tomoko matsunaga
Make and share this Spicy Eggplants With Minced Pork in Clay Pot recipe from Food.com.
Author: lemon_melonz
Make and share this Chinese Cabbage and Bean Cake Soup recipe from Food.com.
Author: foodart
Shrimp with two different flavors, divided in half on a serving platter, makes a striking presentation and can be very romantic.
Author: PalatablePastime
Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout.
Author: Chefiebig
This is a recipe I developed from my memories of this dish at an Indiana restaurant. I would order this with Fried Rice and an Egg Roll. I combined several recipes and have experimented to try to replicate...
Author: Cooking CF
Make and share this Pickled Asian Vegetables recipe from Food.com.
Author: foodart
This recipe comes from a Ken Hom cookbook. It is a quick, easy side dish and holds up well at potlucks.
Author: Little Mimi
Common Cantonese dish well-known among all families. Its taste is fluffy and tender. This dish is simple and cheap. Both suitable for the old and kids. Try it -- You can add what you like inside the eggs...
Author: Rita Wu
Make and share this Spinach and Garlic recipe from Food.com.
Author: Andi Longmeadow Farm
Make and share this Black Bean Paste With Chilies recipe from Food.com.
Author: foodart
Make and share this Beef Mushroom Dumpling Soup recipe from Food.com.
Author: foodart
Make and share this Shrimp Deviled Eggs Spread With Shrimp Chips recipe from Food.com.
Author: foodart
Make and share this Cold Chinese Noodles in Peanut Sesame Sauce recipe from Food.com.
Author: foodart
Make and share this Beef Tripe and Tendons With Dried Bean Curd recipe from Food.com.
Author: foodart
This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style...
Author: SkipperSy
Make and share this Oyster Sauce on Chinese Broccoli/Gai Lan recipe from Food.com.
Author: heywassup3
Make and share this Pan Fried Stir-Fried Salmon recipe from Food.com.
Author: Nicola Kwan
Make and share this Chinese Tofu Okra and Crabmeat Soup recipe from Food.com.
Author: foodart
Make and share this Teriyaki Fried Rice With Fried Dace recipe from Food.com.
Author: foodart