Quick & Easy Chinese (48 page)

Cucumber sandwiches

Almond Cookies (page 157)

Egg Custard Tartlets (page 162)

Candied Walnuts (page 166)

A selection of hot Chinese teas and iced herb teas

Egg Flower Soup (page 38)

Crisp-fried tofu, served with Sweet-and-Sour Dipping Sauce (page 172)

Bok Choy Stir-Fried with Garlic (page 120)

Everyday Noodles with Sesame Oil (page 143)

Five-Spice Poached Pears (page 165) with Caramel Ginger Sauce (page 177)

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———.
Seductions of Rice: A Cookbook
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The Asian Grocery Store Demystified
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Everything You Want to Know about Chinese
Cooking. New York: Barron’s, 1983.

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Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
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Hom, Ken.
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Key to Chinese Cooking
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Leung, Mai.
Dim Sum and Other Chinese Street Food
. New York: Harper & Row, 1982.

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Florence Lin’s Chinese Regional Cookbook
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The Chinese Kitchen
. New York: William Morrow, 1999.

Nguyen, Andrea Quynhgiao.
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
. Berkeley: Ten Speed Press, 2006.

O’Connor, Jill.
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
. San Francisco: Chronicle Books, 2007.

Oseland, James. Cradle of Flavor:
Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore
. New York: W. W. Norton, 2006.

Passmore, Jacki.
Asia, The Beautiful Cookbook
. San Francisco: Collins Publishers, 1998.

Perry, Sara.
Holiday Baking: New and Traditional Recipes for Wintertime Holidays
. San Francisco: Chronicle Books, 2005.

Ross, Rosa Lo-San.
Beyond Bok Choy: A Cook’s Guide to Asian Vegetables
. New York: Artisan, 1996.

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. San Francisco: Collins Publishers, 1998.

Solomon, Charmaine.
The Complete Asian Cookbook
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———.
Mastering the Art of Chinese Cooking
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Trang, Corrine.
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Tropp, Barbara.
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———.
The Modern Art of Chinese Cooking: Techniques and Recipes
. New York: Hearst Books, 1982.

Wong, S. T. Ting, and Sylvia Schulman.
Madame Wong’s Long-Life Chinese Cookbook
. Chicago: Contemporary Books, 1977.

Young, Grace.
The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing
. New York: Simon & Schuster, 1999.

Young, Grace, and Alan Richardson.
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking through Recipes and Lore
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Yee, Rhoda.
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Yueh, Jean.
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www.templeofthai.com

Almonds

Almond Chicken,
49

Almond Cookies,
157
–58

Almost-Instant Noodles,
151

Asparagus with Ginger and Sesame Oil,
123

Bamboo shoots

Almond Chicken,
49

Hot and Sour Soup,
44
–45

Beans.
See also
Black beans

Corn with Tomatoes and Edamame Beans,
125

Eight-Treasure Fried Rice,
138
–39

Everyday Green Beans,
119

Bean sprouts

Roast Pork Lo Mein,
144

Shrimp Egg Foo Yong,
112
–14

Yangchow Fried Rice,
137

Beef

Beef in Oyster Sauce,
81

Beef with Broccoli,
69

Mongolian Beef,
73

Orange Beef,
74
–75

Pepper Steak,
70
–72

Pot Sticker Dumplings with Ginger-Soy Dipping Sauce,
23
–24

Sesame Beef,
76
–77