Bean Curd Casserole

Ingredients:
7 oz (200 g) fresh bean curd (tofu) 2 oz (50 g) Chinese ham 5 oz (150 g) bamboo shoots, fresh or canned 7 oz (200 g) Chinese cabbage (bok choy) 6 cups (1,500 ml) chicken stock 2 tsp (10 g) dried shrimps, soaked and chopped 2 large sized (10 g) dried Chinese black mushrooms, reconstituted and sliced 1/2 tsp scallions, shredded 1/2 tsp fresh ginger, shredded 1 tbsp salt, or to taste 1 tsp melted chicken fat 1/4 tsp MSG (optional)
Directions:
1. Slice the bean curd into thin triangles. Slice the Chinese ham, bamboo shoots and cabbage. 2. Lay the cabbage slices in the bottom of a casserole and pour in the stock. Put the bean curd on top of the cabbage. Then sprinkle with the shrimps, bamboo shoots, ham slices, black mushrooms, scallions, ginger, and salt. Bring to a boil over medium heat, then turn the to low and simmer for 15 minutes. Add the MSG and sprinkle with the chicken fat. Remove and serve.

Peaches in Syrup

Ingredients:

1 1/2 lb (750 g) peaches 2 tbsp (50 g) honey 10 tbsp (100 g) sugar or to taste
Directions:
1. Halve the peaches and remove the pits. Place in a heat-proof bowl and steam until tender and cooked through. Peel and cut each half again. Let cool. 2. Bring 5 cups (1,250 ml) of water to a boil. Stir in the sugar and honey and boil until the syrup thickens. Pour over the peaches, let cool slightly, and sever.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Ingredients:

1 1/2 lb (750 g) peaches 2 tbsp (50 g) honey 10 tbsp (100 g) sugar or to taste
Directions:
1. Halve the peaches and remove the pits. Place in a heat-proof bowl and steam until tender and cooked through. Peel and cut each half again. Let cool. 2. Bring 5 cups (1,250 ml) of water to a boil. Stir in the sugar and honey and boil until the syrup thickens. Pour over the peaches, let cool slightly, and sever.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Garlic Chicken

Ingredients:

1 pound boneless, skinless chicken breasts
Marinade: 1 tablespoon light soy sauce1 tablespoon dry sherry4 garlic clove, finely minced2 green onions, finely chopped on the diagonal a few drops sesame oil2 tablespoons light soy sauce1 tablespoon dry sherry1/4 teaspoon chili pasteOil for stir-frying

Directions:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Per Serving (excluding unknown items):
693 Calories; 62g Fat (79.6% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1350mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 11 1/2 Fat

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