Chinese Food Made Easy with Ching
Chinese Black Rice Vinegar and Ginger
Tangy Soy Dipping Sauce
Egg Drop Soup
Simple Chinese Sauces:
All-Purpose Stir Fry Sauce
Sweet and Sour Sauce
Vegetable Stir Fry
Wild Mushroom and Bok Choy in Black Bean Sauce
Red Cooked Butternut Squash
New Takes on Egg Rolls:
Savory Asparagus Spring Rolls
Sweet Mango Spring Rolls
Prawn and Water Chestnut Potstickers ("Guo tieh")
Classic Chinese Mains:
Beef with Broccoli
General Tso's Chicken
Vegetable Chow Mein
Almond Shortbread Cookies
There are lots of regional variations on cuisine in China. Ching-he Huang explains the differences through ingredients.
Soy sauce is a must (both light and dark), but you’ll need these other sauces and spices to get your wok on, anytime.
Find out how to choose the wok that's right for you, then learn how to season it to create optimally flavored dishes.
Chinese consume standard proteins such as chicken, fish, beef, lamb, pork and shellfish just like in the West; however, there are certain sources of protein that originated specifically from China.
Here are some useful Chinese cooking terms and techniques that will help you master your Chinese cookery.
It is common knowledge that dumplings are considered to be lucky and are eaten for the Chinese New Year (lunar calendar), usually celebrated in February. But have you ever wondered why?
Shanghai's Fortune Cookie restaurant serves up authentic, inauthentic Americanized Chinese food.
Get Cooking Channel's mouthwatering Chinese feast from Ching's Chinese New Year that’s sure to bring you good luck in the year of the snake.
Learn more about Cooking Channels Ching-He Huang host of Chinese Food Made Easy and Easy Chinese: San Francisco and see how she makes simple fresh recipes at home.