Chinese Recipes Shanghai Style

The following are Chinese recipes from the Shanghai school of Cooking.

One Cookbook with All 4 Major Chinese Cooking Styles. Over 500 Healthy and restaurant Quality Recipes

Chinese Recipes - Spring Rolls

Chinese Recipes: SPRING ROLLS Makes about 2 dozen spring roll


1 tablespoon oil
2 cups your choice of meat (cooked ham, Chinese barbecued pork, raw pork, or raw chicken, cut julienne; you can also add tiny shrimp or leave out the meat entirely and substitute more vegetables)
6 Chinese dried black mushrooms, soaked to reconstitute, then cut julienne
1/2 cup bamboo shoots, cut julienne
1 cup mung bean sprouts
1 small carrot, shredded
1-1/2 cups Chinese or regular green cabbage shredded, 2 scallions shredded
1/4 cup chicken broth (or vegetarian broth for a vegetarian version)
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch (corn flour)
1 package spring roll or egg roll wrappers, thawed if frozen, 1 egg beaten
4 cups oil for deep-frying
plum sauce for dipping

Directions: Prepare filling: Heat oil in a wok. Add meat and stir-fry briefly (until cooked through, if raw). Add vegetables and stir-fry about 2 minutes.

Combine chicken broth, oyster sauce, sugar, and cornstarch. Add to wok and stir-fry until sauce thickens. Let filling cool before filling spring rolls (refrigerate if you're in a hurry).

To prepare each spring roll: Position one wrapper like a diamond with one point facing you. Place about 2 tablespoons of filling in a log shape across the bottom about 2" from the lowest corner. Fold the bottom corner up over the filling and tuck it behind the filling. Roll the packet up once to enclose the filling securely. Moisten the three remaining corners of the wrapper with beaten egg. Fold the left and right corners to the center and press down firmly to seal, forming an envelope. Finish rolling up, sealing the top corner. Repeat with remaining packets. (Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. Make sure they do not touch each other or the dough will stick together.)

In a deep-fryer or wok, heat 4 cups of oil to 360 -375 degrees F. Deep-fry spring rolls a few at a time, until crisp and golden. Drain on paper towels. Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip.

Chinese Recipes - Hot Fish

Chinese Recipes: FISH WITH HOT SAUCE


1 whole fish, (yellow croaker, carp, mullet or bass) about 2 1/2 lb (1,000g), cleaned and scaled
1 tsp. green pepper shredded
1 tsp. salt, or to taste
3 1/2 oz (100g) onions shredded
1 cup(500ml) oil for deep-frying
4 tsp. soy sauce
1 tsp. scallions shredded
1/4 tsp. fresh ginger chopped
1 tsp. rice wine, 2 hot red chili (chilli) peppers seeded and shredded, 2 tsp. sugar
1 tsp. cornstarch (corn flour) dissolved in 1 tsp. water
1/4 tsp. MSG (optional)

Directions: Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.

Heat the oil in a wok over high heat to very hot about 350oF(175oC) or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil add the scallions and onions and ginger and fish and deep-fry until both sides are brown. Remove , drain and place on serving dish.

Pour all but 2 to3 tbsp of the oil out of the wok, leaving only enough to cover the bottom . Heat until the oil surface ripples. Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant. Stir in the soy sauce, rice wine, sugar, MSG (optional), and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook, stirring until the sauce thickens. Remove , pour over the fish, and serve.

Chinese Recipes - Bok Choi



75g shrimp shelled and deveined
100g boneless pork
500g Chinese cabbage
1/2 tbsp rice wine
3/4 tsp salt
50g stock
2 and 1/2 cornstarch with water
100g olive oil

Directions: Clean Chinese cabbage,drain well. Cut into 6cm long section. Cut into strips along long direction. Cut into pork into 6cm long strips.

Add 75g oil in a wok, heating the oil to about 110C. Add pork strips, stir and fry 1min. Add 1/4 tbsp rice wine. Add Chinese cabbage strips,stir several times. Add 2/3 stock, bring to a boil. Change to low heat. Cover, cook for 15mins, or cabbage fully cooked. Add 1/2 tsp salt, 2 tbsp cornstarch with water. Stir and fry quickly on hot heat until thicken. Pour out, set aside.

Clean the wok, add the rest oil, heat about 110C. Add shrimp, stir fry for 1min. Add rice wine,stir. Add the rest stock and salt, stir fry 2mins. Add the rest cornstarch with water , stir fry 3mins,or until the shrimp is fully cooked. Pour out on the surface of cabbage and pork strips. serve.

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Chinese Recipes - Spare Ribs



3/4 lb. (350g) spareribs
4 cups (1 litre) vegetable oil for deep-frying
1 tbsp rice wine
5 tsp. spiced pepper-salt
1 tbsp soy sauce
2 tbsp cornstarch
1/4 tsp. MSG (optional)

Directions: Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ). Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste. Add the spareribs and stir to coat well.

Heat the oil the a work over high heat to 350oF (180oc), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside.

Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, serve.

Chinese Recipes - Ginger Pork



4 oz (125g) lean boneless pork
2 tsp. soy sauce
1 oz (25g) pickled ginger (or substitute fresh ginger)
1 1/2 tsp. sugar
1/2 oz (15 g) green pepper
1/2 tsp. salt or to taste
5 oz (150g)mung bean sprouts
2 tsp. cornstarch (cornflour) dissolved in 1 tbsp water
7 tsp. vegetable oil
1/4 tsp. MSG (optional)
1/4 tsp. rice wine

Directions: Cut the pork into thin slivers about 2/12 inches (65mm) long. Rinse the preserved ginger, cut it and the green pepper into shreds about 2 1/2 inches (65mm)long. Remove roots of mung bean sprouts. Wash and drain thoroughly.

Heat 4 tsp. of the oil in a wok to very hot. Add the pork slivers and stir-fry until cooked. Add the rice wine, soy sauce, and sugar, and stir several times to blend. Pour into a bowl and set aside.

Add the remaining 1/3 tsp. oil to the wok, and reheat to very hot. Add the ginger, green pepperd,and mung bean sprouts and stir-fry several times. Return the pork mixture to the wok and stir in the salt and MSG. Stir the cornstarch mixture to blend and pour into the wok. Cook stirring until thickened. Remove and serve.




8 ounces chicken breast
2 teaspoons dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon salt
Pepper to taste
Pinch of cornstarch

Other: 1/2 pound Shanghai-style noodles
1 1/2 teaspoons sesame oil or as needed
1 cup shredded cabbage
1 large clove garlic peeled and minced
1 green onion
6 tablespoons oil for stir-frying or as needed
1 tablespoon hoisin sauce mixed with 1 1/2 tablespoons water
Extra soy sauce, salt or sugar for seasoning as desired

Directions: Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes. While the chicken is marinating, prepare the remainder of the ingredients.

In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they urn white and are nearly cooked through. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the green onion and stir to heat through. Serve hot.

Chinese Recipes - Shanghai Shrimp

Chinese Recipes: SHANGHAI SHRIMP


2 1/2 pounds raw shrimp with shells on
4 tbs vegetable oil
4 thin slices fresh ginger
3 scallions cut into quarters
2 tbs dry sherry
4 tbs dark soy sauce
3 tbs sugar
2 tsp red wine vinegar

Directions: Remove the legs of the shrimp with scissors. Make an opening in the back of each shrimp and devein leaving the shell and tail on. Heat the oil in a wok.

Stir fry the ginger and scallions over low heat for 30 seconds until there is an aroma. Add the shrimp and stir fry for 1 minute over high heat. Add the remaining ingredients and stir fry until the sauce is glazed, about 2 minutes. Serve the Shanghai Shrimp hot or at room temperature.

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