Chinese

Stick with ribs for these two tasty meals

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Stick with ribs for these two tasty meals

Boston Globe, May 5, 2010 Chinese spare ribs are restaurant food, and usually gnaw-the-bone good. You can also make delicious ribs at home, where you don’t have to worry about table manners. There are three cuts of ribs: meaty pork ribs, sometimes called St. Louis-style; baby-back pork ribs that have less meat; and country-style ribs …

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Chinese egg drop soup

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Chinese egg drop soup Serves 4 This popular restaurant bowl is easy to make at home but the technique is a little tricky. The finished soup should have pale yellow petals of barely set egg floating in a rich chicken broth. To achieve this, you have to wave chopsticks above the surface of the hot …

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Four Tasty Tofu Recipes

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Four Tasty Tofu Recipes

Boston Globe, January 6, 2010 Chinese steamed silken tofu with ginger and scallions Serves 4 At Rice Valley in Newton, cooks use silken tofu, which they steam with shreds of ginger and scallion. Then they bathe the cubes in hot soy sauce and chicken broth. You don’t need a wok or steamer. Use a deep …

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Tofu is all about the texture

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Tofu is all about the texture

Tofu is all about the texture Each of the three styles of soy bean curd has a purpose Those large white blocks of tofu can be intimidating. No matter how carefully you prepare them, the dishes never seem as good as they are when you eat out. It’s all a matter of determining which texture …

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Lobster Cantonese

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Lobster Cantonese

(Photos by Debra Samuels for The Boston Globe) The classic method for Lobster Cantonese calls for chopping the raw crustacean – a scary proposition. Instead, start with a cooked lobster – unconventional, but perfect for squeamish cooks. This recipe is based on one from Irene Kuo’s “The Key to Chinese Cooking,’’ which does begin with …

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Chinese chicken soup casserole

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Chinese chicken soup casserole

Photo By Debra Samuels Boston Globe, January 21, 2009 This Chinese chicken hot pot combines the heartiness of a casserole with a light, warming chicken broth. Slices of fresh ginger root and scallions are two aromatics that signal that this is not Grammy Greenberg’s Jewish penicillin. But like hers and other pots of chicken soup, …

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Changhai’s Shrimp Soup

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Changhai’s Shrimp Soup

This simple but flavorful Chinese soup cooks up in a flash. Aromatic sesame oil and spicy Vietnamese sauce Sriracha are added at the end for maximum impact. Changhai’s Shrimp Soup Ingredients: Serves 4 1/4 pound shrimp, peeled and cooked 2 1/2 cups chicken stock* 2 slices ginger, smashed 2 scallions, smashed 3 tablespoons tomato paste …

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Baby bok choy

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Boston Globe, May 14, 2008 Baby bok choy Serves 4 Baby bok choy, steamed with slivers of fresh garlic and plenty of ginger, is ready in about 10 minutes and produces a flavorful dish of mini green bundles. The small greens are often used in Chinese dishes as a bed for tofu or scallops, but …

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Better than takeout

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A splash of soy sauce, a drizzle of sesame oil, a little rice wine, a smashed clove of garlic, chopped scallions, and a knob of ginger. You have the aromatic elements of a simple Chinese stir-fry. Exotic bottled sauces or even a stop at an Asian grocer aren’t essential to make an authentic dish. Stir-frying …

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