Author Archives: jtc3editor

Usually served only during Sunday Dim Sum, people still asked for them all week long. The recipe card calls for four pounds of chicken thighs. Chicken thighs have a lot more flavor and are juicer than chicken breasts, so don’t upgrade the protein in this recipe. The recipe uses round dumpling wrappers. The recipe cardContinue reading “Chicken Sesame Dumplings”

This is an alternative recipe for the Spicy Black Bean Noodles. Ingredients 1/2 cup oil 1/2 cup black beans, picked over 1 cup sambel oelek 1/4 cup garlic 1 Tablespoon sesame oil 1 1/2 Tablespoons red wine vinegar 2 Tablespoons dark soy sauce 2 teaspoons sugar 1/2 teaspoon salt Instructions Heat oil Add black beansContinue reading “Hot Black Bean Sauce – Ginger’s Recipe”

Lo mein (egg noodles) served cold. Our Hunan Noodles are within the great Hunan tradition. $4.99 There are two different recipes for the sauce used on the Black Bean Noodles – this recipe and another named “Hot Black Bean Sauce – Ginger’s Recipe.” I encourage you to make both and then post a comment withContinue reading “Spicy Hunan Black Bean Noodles”

This magical blend of chicken, peanuts, cabbage, and a spicy sauce, was “invented” by General Kung’s chef in the middle of the night. Watch out: hot red peppers bite back. One traveler said of our version, “Best since (San Francisco’s) Henry Chung’s!” Lunch $9.99 Dinner $18.25 This “recipe” was taken from a document called “LineContinue reading “Kung Pao Chicken”

Thanks to Austin and Piper, we now have the recipe for the Kung Pao Sauce. Ingredients 1 cup water 1 cup brown bean sauce 1/6 cup sugar 1/3 cup sherry 1/4 cup ketchup 1/6 cup garlic 1/2 cup Hoisin sauce 1/2 cup rice vinegar See also Kung Pao Chicken Vegetarian Kung Pao

Steamed dumplings of pork, shrimp, Chinese mushrooms and good old “Secret Spices.” $6.25 These are my favorite dumplings to make and to eat. This recipe for Siu Mai defines the concept of Dim Sum because it truly touches the heart. You can make a gigantic batch, cook some right away, and store the rest inContinue reading “Siu Mai”

Ingredients Sesame or soy oil (to oil the wok) 1 Tablespoon fresh chopped garlic 1 Tablespoon fresh ginger Aromatics 1/4+ cup white wine 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/3 teaspoon nutmeg 2 1/2 pounds sliced mushrooms “wok spoon” of cherry Sauce Ingredients 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoonContinue reading “Mushroom Dumplings”

An all-vegetarian version of a classic Chinese-menu staple. Delectable crispy chunks of seitan (wheat gluten) stir fried with cabbage, hot peppers, and peanuts in tangy sauce. SPECIFY VEGETARIAN WHEN ORDERING Lunch $8.99 Dinner $16.99 This “recipe” was taken from a document called “Line Recipes.” This was a two page cheat-sheet to help the chefs makeContinue reading “Vegetarian Kung Pao”

Four fat little pancakes made out of scallions, onions, leeks, cilantro, eggs, and bread. $5.25 Linda requested the scallion pancake recipe with the sauce. I was able to locate this recipe, which I believe was used to make the Five Spice Fritters. I just reduced the recipe for the pancakes, but have yet to makeContinue reading “Five Spice Fritters”