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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. string beans
½ lb. chopped meat
2 teaspoons black soy bean sauce
salt and pepper
Remove strings from beans, break up into one and one-half inch lengths. Wash clean. Put just enough water to cover. Bring it to a boil and pour off the water.
Fry the chopped meat in red hot pan, previously greased with fat. Add cooked beans to the meat. Cook mixture until meat and beans are tender.