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Traditional Chinese Recipes Since Mothers Day is approaching, we thought you might want to surprise your mom by conjuring a wonderful meal at dinner time. Here are a few traditional Chinese recipes that you can use to make a delicious meal for your family. You can get most of the ingredients in your local or Asian market. Consume the dishes with steamed rice. Bon appétit! Eight Treasures ( Vegetarian ) Ingredients: 3 pieces spicy bean curd 4 dried mushrooms 50 grams carrot 75 grams wheat gluten (You can make your own wheat gluten. Click here to find out how) 50 grams water chestnuts 75 grams string beans 1 red chili 1/4 cup peanuts, or as desired 1 garlic clove 1 shallot 1 1/2 tablespoons hot bean paste 1 teaspoon rice wine Seasoning: 1/4 teaspoon salt (or to taste) 1/2 teaspoon sugar 1/2 teaspoon hoisin sauce 1/2 teaspoon dark soy sauce 1/2 teaspoon sesame oil pepper 50 ml (just under 1/4 cup) water Oil for either deep or stir frying Directions: 1. Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning. 2. Wash and dice the string beans, gluten ball and spicy bean curd. 3. Wash and dice the carrot, water chestnuts and red chili. 4. Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl. 5. Boil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside. 6. Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball. 7. Parboil the carrots and string beans for 1 minute. Drain. 8. Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning. 9. Turn off the heat, mix in the peanuts, and serve with rice. Beijing Hot Pot Ingredients: 1 lb. (500 g) fresh or reconstituted sea cucumbers 3 1/2 oz (100g) small fresh or canned mushrooms 3 prawns 2 cups (500ml) chicken and duck or chicken stock 5 oz (150 g) bamboo shoots(or canned bamboo shoots) 1 tsp. salt, or to taste 1 lb. (500g) cellophane noodles; cut into 6 inch (15cm ) sections 1 tsp. rice wine 9 oz(250g) boneless chicken , cooked 1tsp sesame oil Directions : 1. Blanch the sea cucumbers in boiling water for one minute. Remove, clean and cut into strips. Remove the prawns' heads, shell, and de-vein them. Wash and cut each in 2 lengthwise, parboil 1 minute, and drain. Cut the bamboo shoots into large slices. Slice the chicken meat, 1/8 inch (3mm) thick. 2. Cook the cellophane noodles in boiling water for 2 minutes, drain and rinse and rinse under cold running water. 3. Place noodles at the bottom of a fire pot. Arrange the sea cucumbers, prawns, chicken, bamboo shoot slices, and mushrooms on top. 4. Bring the stock to a boil in another pot. Add the salt, rice wine and sesame oil. You may adjust the seasonings to taste. Pour into the fire pot. Fill the chimney with burning charcoal . To serve, let diners help themselves to the ingredients as they boil in the pot. The ingredients are eaten by dipping them into soy sauce or other dips. Stir-fried Leeks Ingredients : 1 cup leeks, chopped 1 cup chinese cabbage chopped 1 cup of bean sprouts 1 tablespoon roasted chili in bean oil 1 tablespoon dark soy sauce 1 tablespoon garlic, sliced thinly Directions : Place a wok or skillet over medium heat, and in a small amount of oil. Sauté the garlic until it turns golden, then add the leeks and cabbage and stir-fry. Blend in the chili in oil, and the soy and stir-fry until the vegetables are cooked to your liking. Remove from the heat, stir in the bean sprouts and serve with steamed rice. Sparerib Soup Ingredients: 9 oz (250g) pork spareribs 1 tsp scallions, chopped, white parts only 5 tsp vegetable oil 1/8 tsp rice wine 3/4 tsp salt, or to taste 1/2 tsp fresh ginger, chopped Directions : 1. Wash the spareribs and chop into 1 inch by 2 inch (3cm X 5 cm) pieces. 2. Heat oil in a wok til the oil surface ripples. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and release most of their juices. 3. Place in a heavy casserole with salt and ginger. Add 2 1/2 cups (600 ml) of water, cover and bring to a boil. Boil for 2 hours over high heat, replenishing the water if necessary. Add the scallions. Turn down the heat and simmer for 30 minutes. Remove and serve. Greens with Oyster Sauce Ingredients: 450g Chinese greens 1 tbsp oil 1 tsp rice wine 2 coins ginger, finely shredded ˝ teaspoon sugar 2 tablespoons oyster sauce Directions : 1. Mix all the ingredients for the sauce. 2. Trim the greens and remove any wilted leaves. 3. Steam or microwaves until just tender but still a vivid green. Drain. 4. Toss them in the sauce while they are still hot and steaming.

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