Recipes
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Beijing-Style Boiled Peanuts
With a pleasant toothsome crunch, these spiced boiled peanuts resemble the legumes that peanuts actually are rather than the nuts that we think they a... -
Kelp with Szechuan Peppercorns
Kelp is an edible Pacific Ocean seaweed that grows in long, wide ribbons. Dried kelp comes whole or shredded. You'll find it at any Chinese, Japanese ... -
Chicken and Celery in Mustard Sauce
The small ribs of organic celery look pretty and are packed with flavour. For more kick, increase the mustard to 4 tsp (20 mL). -
Orange Chili Crispy Beef Strips
This dish is representative of highly flavoured meat dishes meant to accompany fiery Chinese alcoholic drinks or sherry-like Chinese rice wine. The tr... -
Bok Choy, Mushroom and Tofu Soup
The stock for this soup should be light in flavour. To use canned or boxed stock, use 3 cups (750 mL) stock and 2 cups (500 mL) water. Serve the soup ... -
Pork Dumpling Filling
This is a standard filling used throughout northern China. Dried shrimp (available at Chinese food stores) add depth to the relatively bland pork&n... -
Beef and Dill Dumpling Filling
Dill isn't usually associated with Chinese cooking, but here it is used by the handful to blend wonderfully with the beef. -
Spinach and Mushroom Vegetarian Dumpling Filling
Although dumplings were always considered a way of making a little meat go a long way, vegetarian dumplings are also popular throughout China. -
Shrimp and Leek Dumpling Filling
Leeks are common in northeast China, home to this type of dumpling. Here their use in a filling is a nontraditional touch.
