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A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.
1 lb. bean sprouts
1 small piece of ginger
salt and pepper, soy bean sauce
Wash bean sprouts clean. Chop the ginger very fine. Fry sprouts and ginger together in a hot frying pan which has been greased with lard or vegetable oil. Cook for five minutes, season with salt, pepper and soy bean sauce.