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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
These recipes are based on ideas from "The Thousand Recipe Chinese Cook Book", modified, of course, to suit local ingredients... and my taste.
Because the scallops and noodles cook so fast, do them after the soup to keep them fresh. Or you could make everything at the same time and serve it all together.
Total time: 20 minutes
This is a little twist on traditional Hot and Sour Soup - with the addition of slivered cabbage for a bit of texture and crunch.
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Total time: 10 minutes
The sweetness of shellfish pairs very well with the salty ham. Small bits of ham are often used as flavorings in Chinese foods. I buy frozen scallops, which are less expensive than fresh. You could also use small, bay scallops, which will cook very fast or shrimp.
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Total time: 25 minutes
I use spaghetti for this, but rice noodles should work, as well. The simmering stock is whisked into the eggs to 'temper' them, so they will be more like a sauce than scrambled eggs.
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Total time: 20 minutes
In a typical 'Chinese Dinner' these would be served as an accent dish. For our Western dinner, we added more carrots and made it our vegetable side dish.
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Cooking Schedule: 30 minutes |
Add soy sauce, vinegar |
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