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To welcome the year of the Rat, we have prepared a spectacular menu of some of our favorite Chinese dishes. On the menu:

Appetizers: Pork and Cabbage Dumplings with a Spicy Peanut Dipping Sauce and Vegetarian Spring Rolls

Main course: Chicken King Pao, Mu Chu Pork, Beef Chow Fun Noodles, PF Chang’s Spicy Green Beans, and Shrimp Fried Rice

Dessert: PF Chang’s Coconut Pineapple Ice Cream with Banana Spring Rolls and Homemade Fortune Cookies

Let the feast begin!

 

Vegetable Spring Rolls

Light and delicious, these vegetable Spring rolls are the perfect start of our Chinese New Year feast.

Makes 50 pieces | Prep. Time 45 minutes | Cooking time 30 minutes

Ingredients

• 1½ cups bean sprouts
• 8 shiitake mushrooms
• 1 tablespoon sesame oil
• 3 green onions, trimmed and diced
• 3 cloves, garlic, minced
• 1 teaspoon ginger, freshly grated
• 2 medium carrots, shredded
• 2½ cups green cabbage, shredded
• 8 ounces canned bamboo shoots, drained and thinly sliced
• 2 tablespoons low-sodium soya sauce
• 2 tablespoons peanut (or any other preferred) oil
• 50 spring roll wrappers, thawed
• 1 egg, beaten with 2 tablespoons of water
• Oil for frying

Directions

1. Wash and drain the bean sprouts. Set them aside.
2. Wash and pat the mushrooms dry. Julienne them very finely.
3. Heat 1 tablespoon of sesame oil in a skillet or wok over medium-high heat. Add the green onions, garlic, and ginger. Stir-fry for about 1 minute.
4. Add the remaining vegetables. Sauté until tender, about 3-4 minutes.
5. Add the soya sauce and peanut oil. Stir to combine well. Cook for 1 more minute and remove it from the heat.
6. Place the filling in a strainer to remove most of the cooking liquids. Place the filling in a bowl.
7. Open your package of spring rolls and place all but one wrapper under a clean, damp, dishcloth to ensure the wrappers do not dry out.
8. Set your wrapper on a flat surface with one corner pointed at you.
9. Place a generous tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.
10. Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.
11. Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll and repeat.
12. Keep finished rolls under clean, damp, dishcloth as well.
13. Once you have all of your rolls set, line a plate with paper towels.
14. Fill a heavy pot halfway up with oil for frying. Warm the oil on medium heat until it reaches 350ºF. You can also use a wok or a deep fryer. Deep-fry spring rolls until they are golden, about 1-2 minutes on each side.
15. Place spring rolls on a plate lined with paper towels to absorb any excess oil before serving.
16. Serve with your favorite dipping sauce.

Chinese Pork and Cabbage Dumplings

These are so good! Homemade goodness makes all the difference. They do take some time to make but it’s so worth it and you will have extras. With a spicy peanut sauce, you can’t go wrong. You can make these in advance and keep in the fridge for 3-5 days or for 3 months in the freezer. Just unthaw, if frozen, and warm in a bamboo steamer or double boiler.

Makes 60 pieces | Prep. Time 90 minutes | Cooking time 30 minutes

Ingredients

For the dumpling

• 3 cups all-purpose flour
• 1¼ cup cold water
• ¼ teaspoon salt

For the filling

• 1 pound ground pork
• 2 tablespoons soya sauce
• 1 teaspoon salt
• 1 tablespoon rice wine vinegar
• ¼ teaspoon white pepper
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 3 green onions, sliced
• 1½ cup Napa cabbage, shredded
• 4 tablespoons bamboo shoots, shredded
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• Egg wash for sealing

Preparation

1. Start by making the dough. Mix the salt and the dough thoroughly on a large bowl. Slowly add the water and mix to form a ball of dough.
2. Knead the dough till it is extremely smooth and elastic. Cover it with a plastic wrap, and let it rest for 30 minutes.
3. While the dough is resting, prepare the filling. Add the pork to a large mixing bowl. Add the rice wine vinegar, salt, soy sauce, and white pepper. Mix thoroughly to ensure the consistency of the mixture. Set aside.
4. Warm 2 tablespoons of vegetable oil in a wok on medium-high heat. Add the garlic and ginger. Sauté for 30 seconds. Reduce heat to medium and add the green onions, Napa cabbage, and bamboo shoots. Sauté until the vegetables are tender. Remove from heat and let cool down for a few minutes.
5. Add the vegetable mixture to the pork. Mix well.
6. After half an hour, with a rolling pin on a lightly floured working surface, roll the dough. Use a cookie cutter or a glass to make nice, round, and even wrappers of about 2-2½-inch wide.
7. Place 1 teaspoon to 1½ teaspoon of the pork filling onto one half of the wrapper. Seal the dumpling by brushing lightly with some egg wash on the edges. Press lightly to seal. You can cook the dumplings by either steaming or boiling them.
8. When boiling, add them to the pot only when the water has started boiling. Let them boil for 12 minutes.
9. If you are using a bamboo steamer, place cabbage, bok choy or large lettuce leaves at the bottom of the steamer. It will prevent the dumplings from sticking to the bottom. Arrange the dumpling so they do not touch. Steam for 15 minutes.
10. You can also fry them after they have been boiled or steamed for added flavor.

Spicy Peanut Sauce

Yields about 1 ½ cup

Ingredients

• ½ cup smooth organic peanut butter,
• 1 cup water
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon chili paste
• 1 pinch hot chili pepper flakes

Preparation

1. Combine ingredients in a blender, mix until smooth.
2. Add some more water if necessary to get the desired consistency.

Note: this sauce can be very spicy depending on your chili paste. If you don’t like spicy sauce, you can reduce the amount of chili paste and omit the chili pepper flakes. It is a good idea to taste the sauce and adjust the spiciness level to your own taste. You can start by adding only half or a quarter of the chili paste and omit the chili pepper flakes. Then adjust to own liking.

Kung Pao Chicken Recipe

Serves 4 | Prep. Time 15 minutes | Cooking time 10 minutes

Ingredients

For the marinade

• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine
• 2 teaspoons cornstarch
• 1 teaspoon Sichuan peppercorns

For the sauce

• 1 tablespoon Chinese black vinegar
• 1 tablespoon chicken stock
• 3 teaspoons sugar
• 2-3 teaspoons soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil

Other ingredients

• 1 pound skinless boneless chicken breasts, cut into 1/2 -inch cubes
• 1 tablespoon peanut or vegetable oil
• 8 dried red chilies, split lengthwise and seeds removed
• 1 teaspoon Sichuan peppercorns
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 scallions, white parts thinly sliced, green parts set aside cut into 1-inch strips
• ⅓ cup unsalted dry-roasted peanuts

Directions

1. Whisk the ingredients for the marinade together, and marinate the chicken for 20 minutes.
2. Whisk the sauce ingredients together, and set aside.
3. Heat a wok over high heat until almost smoking. Add the oil.
4. Turn off the heat and add the red peppers and the Sichuan peppercorns. Cook, while stirring, for 1 minute. Make sure the chilies do not get burned.
5. Turn the heat back on, and set it to medium-high.
6. Add the marinated chicken, and stir-fry until the chicken is half cooked.
7. Stir in the garlic and ginger, and cook for about 2 more minutes.
8. Gradually add the sauce, one tablespoon at a time. Allow the chicken to absorb the flavors while cooking.
9. When the chicken is done, add the green onion and peanuts.
10. Serve hot.

Moo Shu Pork

These delightful sweet crepes with a delicate filling are absolutely delicious. You do need to prep ahead of time for the mushrooms to soak in water overnight.

Serves 4 | Prep. Time 45 minutes | Soaking time overnight | Cooking time 15 minutes

Ingredients

For the pancakes

• 2 cups flour, unsifted
• ¾ cup of water
• Sesame oil

For the filling

• 3 eggs, scrambled (cooked)
• 3 tablespoons canola oil
• 1 pound pork, julienned
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 cups white cabbage, shredded
• ¾ cup bamboo shoots, rinsed well, drained and julienned
• ½ red bell pepper, trimmed and finely julienned
• ¾ cup wood ear mushrooms, soaked in water overnight (refrigerated) to rehydrate, sliced
• 1 cup shiitake mushrooms, sliced
• 10 dried lily buds, soaked in water overnight (refrigerated) to rehydrate
• 1 cup hoisin sauce
• 1-2 tablespoons rice wine
• 1 bunch green onion or scallions, leaves slit several times to make a scallion brush
• Salt and pepper

Directions

For the pancakes

1. Boil the water.
2. Place the flour in a bowl and make a well in the center.
3. Add the hot water and mix. You may gradually add more flour to get a kneadable dough.
4. Knead the dough on a floured surface for 5 minutes, then cover and let it rest for 30 minutes.
5. Knead it again for 5 minutes, and roll it into a 1 ½-inch cylinder.
6. Divide the cylinder into 16 pieces, and roll each piece into a smooth ball.
7. Spread some sesame oil on your hands and flatten a ball of dough.
8. Roll it into a smooth disc, and brush the top with sesame oil. Make another disc of a similar size and place it on top of the first disc. Roll them out into a 6- to7-inch diameter double disc. Repeat for the rest of the dough balls.
9. Heat a skillet until water sprinkled into it bounces about in small balls. Brush on a thin coat of sesame oil. Cook the double pancakes for 30 seconds on each side, without any browning. Remove them from the pan and slap them on a hard surface to separate the 2 discs. Peel away the 2 discs from each other, and place them on a sheet of foil. Repeat this procedure for the rest of the discs.
10. To steam, the pancakes, form a packet by sealing foil over the discs. Place the foil packet in a steamer or double boiler and steam it for 20-30 minutes.

For the filling

Heat a wok over high heat. Add the oil and cook the pork for only 1 minute before removing it from the wok. Place it on a dish lined with paper towels, and set it aside.

11. Add the garlic, ginger, and ear mushrooms to the wok and stir-fry them for 2-3 minutes. Season with salt and pepper.
12. Add the cabbage, bamboo shoots, red bell pepper, remaining mushrooms, and lily buds. Cook 3-4 minutes longer.
13. Add half of the hoisin sauce and the wine. Adjust the flavor with salt and pepper, according to taste.

To assemble

15. Lay a hot pancake or tortilla on a clean surface and use the scallion brush to spread some hoisin sauce on it.
16. Add a spoonful of the pork mixture. Top with a little more hoisin sauce, and roll it up.

Repeat until all the pancakes are used, and serve hot.

Beef Chow Fun

Serves: 2-3   |    Preparation Time: 1 hour    |    Cooking Time: 5 minutes

Ingredients
8 ounces flank steak, cut across the grain in strips

For the marinade

• ¼ teaspoon baking soda
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon oil

For the rest of the dish

• 3 tablespoons oil, divided
• 1 thumb ginger, cut into thin slices
• 4 scallions, halved lengthwise and cut into 3-inch pieces
• 1 12-ounce pack fresh flat rice noodles, pre-cut
• 2 tablespoons of rice wine
• ½ teaspoon sesame oil
• 2 tablespoons dark soy sauce
• 2 tablespoons regular soy sauce
• ⅛ teaspoon sugar
• Salt and white pepper, to taste
• 4 ounces fresh mung bean sprouts

Directions

1. Mix the ingredients for the marinade together, and marinate the beef for 1 hour.
2. Heat the wok to smoking. Add 1 ½ teaspoons of oil, and sear the beef until browned. Remove the beef from the wok and set it aside.
3. Add the rest of the oil and cook the ginger until fragrant.
4. Add the scallions and noodles, spreading them evenly inside the wok.
5. Stir-fry over high heat for about 15 seconds.
6. Add the wine, spooning it around the rim of the wok.
7. Add the sesame oil, soy sauces, sugar, and white pepper. Scrape the bottom of the wok with a spatula, and lift the noodles upwards to mix.
8. Keep the heat high, and continue mixing the noodles until they are evenly coated with sauce, and heated through.
9. Add the beef and sprouts, mix, and cook until the sprouts tender and the beef is heated through.

PF Chang’s Spicy Green Beans

PF Chang’s Spicy Green Beans are a must-order side dish when visiting the restaurant. This recipe is a take on what you will find in the restaurant. So easy to make and so good!

Serves 4–6 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

• 1–2 pounds green beans, trimmed and cut into 2-inch pieces
• 2 green onions, thinly chopped
• ½ -1 teaspoon red pepper flakes, more if you like it spicier
• 4 cloves garlic, minced
• 2 tablespoons sesame oil
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon white granulated sugar
• ¼ cup water
• 1 teaspoon cornstarch

Directions

1. In a mixing bowl, stir together the soy sauce, rice vinegar, sugar, water, cornstarch, salt, and pepper. Set aside.
2. In a large skillet or wok, heat the sesame oil over medium-high heat. After 30 seconds, add the garlic, green onions and 1 teaspoon of red pepper flakes. Cook and stir for about 30 seconds.
3. After 30 seconds, add the green beans. Stir constantly until they are cooked through, then push them to the side of the pan. Pour the sauce you made earlier into the other side, stirring as you pour. Cook until the sauce boils, then stir the beans into the sauce, making sure they are all covered. Cook for another 30 seconds.

Shrimp Fried Rice

Everybody love this fried rice. It’s just perfect for any Chinese meal as a side or main dish. You can change the protein according to taste. This recipe can be made 1 or 2 days in advance if needed and just warmed up in a wok or even the microwave.

Serves 4 | Prep. Time 15 minutes | Soaking time overnight | Cooking time 30minutes

Ingredients

• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled, deveined, and tail removed
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and grated
• ¼ cup diced celery
• ½ cup canned or frozen corn
• ½ cup canned or frozen peas
• 3 cups cooked rice
• 1 large egg, scrambled and chopped
• 2 green onions, sliced

For the seasoning

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon ginger powder
• ½ teaspoon white pepper

Directions

1. Stir together seasoning mixture in a small bowl or cup. Set aside.
2. Heat oil in a wok, skillet, or frying pan over medium-high heat.
3. Stir-fry shrimp until opaque, about 3 minutes. Season with salt and pepper and then transfer to a plate.
4. Add garlic and onion to wok and stir-fry until onion is translucent, about 3 minutes.
5. Add carrots, celery, corn, and peas.
6. Stir-fry until tender, about 3 minutes.
7. Add cooked rice, green onions, and seasoning mixture.
8. Continue cooking, mixing with a shoveling motion, until well-mixed and heated through.
9. Stir in shrimp and egg until heated through.
10. Serve hot.

P.F. Chang’s Coconut Pineapple Ice Cream with Banana Spring Rolls

The perfect combination of cold, creamy tropical-flavored ice cream with crispy banana-filled spring rolls.

Serves 6 | Prep. Time 5 minutes | Cooking time 30 minutes

Ingredients

Ice cream

• 1 (13½-ounce) can coconut milk
• 1 cup granulated sugar
• 1½ cups heavy cream
• 1 teaspoon coconut extract
• 1 (8-ounce) can crushed pineapple, drained
• ⅓ cup shredded coconut

Banana spring rolls

• 3 ripe bananas, preferably plantains, halved horizontally
• 3 rice paper or wonton wrappers
• 1–3 tablespoons brown sugar
• 1 teaspoon cinnamon
• Oil, for frying
• Caramel sauce, for drizzling (optional)

Paste for sealing wrappers

• 2 tablespoons water
• 2 teaspoons flour or cornstarch

Preparation

1. Make the ice cream. Place coconut milk and sugar in a mixing bowl. Mix with an electric mixer until sugar is dissolved. Mix in remaining ingredients until well-blended. Place in ice cream maker to churn and follow manufacturer’s instructions until ice cream holds when scooped with a spoon, about 30 minutes. Transfer to a container with lid and freeze for at least 2 hours or until desired firmness is reached.
2. Make the banana spring rolls. Lay wrapper on a flat surface. Position a banana slice near the edge of the wrapper closest to you, at the bottom. Sprinkle with about 1 teaspoon to 1 tablespoon brown sugar, depending on how sweet you want it. Sprinkle with a pinch or two of cinnamon. Roll up like a burrito, tucking in the sides. In a small bowl, stir the paste ingredients together. Brush the paste on the edge of the wrapper and seal the roll. Place roll, sealed side down, on a plate and repeat with the remaining bananas. Heat oil, about 1–1½ inches deep, over medium to high heat. Fry the rolls until golden brown, about 1–2 minutes on each side. Place on paper towels to drain.
3. Serve the rolls with scoops of ice cream and drizzle with caramel sauce, if desired.

Fortune Cookies

Serves: 36    |    Preparation Time: 15 minutes    |    Cooking Time: 10 minutes

Ingredients

• 3 egg whites
• ¾ cup white sugar
• ½ cup butter, melted and cooled
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup all-purpose flour
• 2 tablespoons water

Directions

1. Prepare fortunes on strips of paper.
2. Preheat the oven to 375°F.
3. Line cookie sheets with parchment paper, or spray with non-stick spray.
4. Using an electric mixer, whip the egg whites and sugar at high speed until frothy, about 2 minutes.
5. Reduce the mixer speed to low, and mix in the melted butter, vanilla, almond extract, flour, and water.
6. Spoon the batter onto the cookie sheets in 3-inch circles. Repeat until the batter is used up. Be sure to leave enough space between circles.
7. Bake until the edges begin to turn golden brown, 5-7 minutes. Do not overbake, or they will be too stiff to fold. If you under-bake them, their texture will be too spongy.
8. Quickly take a circle, put the fortune strip on the center, and fold the cookie in half over the fortune.
9. Fold the ends together to make a horseshoe shape.
10. Allow to cool and set. You may put them in muffin pans to prevent them from springing open.

 

All the recipes from this suggested menu are from the following cookbooks. To learn more or would like more Chinese recipes, just click on any of the covers.

You might also be interested in this blog post 10 Secrets to Preparing Authentic Chinese Food.