Szechuan cucumber relish Recipe

Ingredients
1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon hot bean paste
1 teaspoon Szechuan peppercorn
2 teaspoon sugar 2 Tablespoons hot chili oil
1 Tablespoon salt
1 Tablespoon brown vinegar
2 Tablespoons sesame oil

How to make Szechuan cucumber relish

1. Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2" long pieces in any shape you'd like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.
2. Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.
3. Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it's ready to serve.                                     source

Ma Po Tofu Recipe

Ingredients
20 oz. tofu
4 oz. ground pork
1 slice ginger minced
1 teaspoon garlic chopped 
1 teaspoon sesame oil
1 Tablespoon green onions chopped
1 Tablespoon hot bean paste 
2 teaspoons sugar
1 teaspoon Szechuan peppercorn powder
¼ cup green peas
2 Tablespoons soy sauce
1 teaspoon salt
1 cup soup stock or cold water
3 Tablespoons cooking oil


Cornstarch paste
2 teaspoons cornstarch
2 teaspoons cold water

How to make Ma Po Tofu :

1. Cut the tofu into ½" cubes.
2. Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.
3. Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.                                                                                source

Tomato with Sweet Corn Soup

Ingredients
½ can golden sweet corn
1 cup diced tomatoes ( ½" x ½")
6 cups soup stock or water
¼ cup green peas
1 egg white
2 Tablespoons oil
2 teaspoons salt




Soup paste:
4 Tablespoons cornstarch
4 Tablespoons water

 

How to cook Tomato with Sweet Corn Soup :

1. Heat 2 Tablespoons of cooking oil in a wok. Pour in the rice wine and then 6 cups of soup stock immediately. Then add the sweet corn and mix well. Cook until the soup boils.
2. Season with 2 teaspoons of salt. Then add the tomatoes. When it boils again, add the green peas, reduce the heat to low and pour in the cornstarch paste (remember to pre-mix the paste) slowly. Stir well until the soup thickens.
3. Beat the egg white and slowly pour it into the soup while carefully stirring the soup. Turn off the heat immediately. Pour in a soup bowl and serve.                                                                                     source

Kung Pow Pork Recipe

1 lb. pork tenderloin
½ cup unsalted roasted peanuts
1 teaspoon chopped ginger
3 cups cooking oil 8 dry red peppers
2 Tablespoons cooking oil 

Marinade
1 Tablespoon soy sauce
1 ½ Tablespoons cornstarch
1 ½ Tablespoons water Seasoning sauce
1 Tablespoon rice wine
1 ½ Tablespoon soy sauce
½ Tablespoon brown vinegar
1 teaspoon cornstarch
1 teaspoon sesame oil 
1 Tablespoon sugar ½ teaspoon salt

How to make Kung Pow Pork

1. Pound the pork with the back of the cleaver to tenderize it. Then dice it into ½" cubes. Marinate with the marinade for 20 minutes (remember to pre-mix the marinade first).
2. While marinating the pork, prepare the seasoning sauce, chop the ginger, and cut the dry red peppers into 1" long pieces.
3. Heat up the wok on high, then pour in 3 cups of cooking oil. Deep fry the pork cubes for 20 seconds. Remove the pork, and drain off the oil.
4. Heat up the wok on high again, and pour in 2 Tablespoons of cooking oil. Fry the dry red peppers for a few seconds, or until dark brown.
5. Immediately add the ginger and the pork. Quickly stir fry for a few seconds. Then pour in the seasoning sauce. Mix thoroughly until the sauce thickens.
6. Transfer the content onto a serving plate. Add the roasted peanuts on top, and it is ready to serve.    source 

Chinese Fried Rice Recipe

 Ingredients
1 tbsp, vegetable oil
2 small handfuls of frozen peas
1 egg, beaten
10-12 king prawns
A pinch of salt, or to taste
250g, long grain rice, boiled
1 tsp soya sauce, or to taste
Spring onions, sliced (optional)
 
How to cook Chinese Fried Rice
Heat oil in a wok, on high heat until hot.     

Pour beaten egg into wok, stirring constantly. When egg has cooked a little into a scramble (about a minute or two) add frozen peas, king prawns and stir for a minute.     

Next add in the boiled rice into the wok and fry for three minutes.     

Add salt and soya sauce to taste and fry for another three minutes.
Serve. 

Extra notes: For extra garnishes add 1 bunch chopped spring onions.
source

Chicken and Sweet Corn Soup Recipe

Ingredients
500ml, chicken stock 
1/2 chicken breast, boiled and cut into strips 
200g creamed sweetcorn (approx. 1/2 tin) 
1 egg, beaten 
1/2 tsp, salt 
2-3 tbsp cornflour mixture (or until thickened) 



How to cook Chicken and Sweet Corn Soup
Pour chicken stock into pan on medium heat.     

Add in chicken strips and the creamed sweetcorn. Then add 1/2 teaspoon of salt, or to taste.     

As the stock starts to simmer slightly, gradually add in the cornflour mixture and stir until thickened.      When it boils, gradually pour in the beaten egg whilst stirring constantly.     

Continue boiling for a minute and serve.
source

King Prawn Chow Mein Recipe

Ingredients
1 tbsp, vegetable oil
1 pack, beansprouts
1 pack, noodles
10-12 king prawns
A pinch of salt, or to taste
1 tsp soya sauce, or to taste
Spring onions, sliced (optional) 



How to cook King Prawn Chow Mein
Heat oil in a wok, on high heat until hot.      

Fry the beansprouts and noodles for two minutes      

Next add in the king prawns and fry for a further three minutes      

Add salt and soya sauce to taste and fry for another three minutes. 
Serve.  

Extra notes: For extra garnishes add 1 bunch chopped spring onions.
source

Peking Duck Recipe

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.
Note: If you don't live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.

Prep Time: 10 hours, 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 11 hours, 20 minutes

Ingredients:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Preparation:
Clean duck. Wipe dry and tie string around neck. Hang duck in cool, windy place 4 hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry.

Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish. The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. Serves 4 to 6.