Category: Chinese Food

In Hong Kong is a city in which speed and efficiency are expected and demanded. This fast pace has also infected the food scene, most notably in Hong Kong-style teahouses and local fast food chains, which can serve Chinese and localised Western dishes in under five minutes.

Nothing says Hong Kong home-cooking like a stir-fry. Fortunately for travellers, many home-style stir-fry dishes are offered in restaurants too.
Although stir-fries are a humble home dish, they are quite difficult to pull off. To make a good stir-fry, the chef has to have excellent cutting skills and ensure there is sufficient heat, precise seasoning, quick thickening and plenty of ‘wok hei’ (the subtle combination of aroma and taste that a well-used wok imparts to food).
Cantonese stir-fry originated in Guangzhou but was taken to new heights by enterprising chefs in Hong Kong, who are constantly challenged to create new dishes for diners with increasingly sophisticated tastes.

Some of Hong Kong’s early inhabitants lived in walled-villages in the present-day New Territories. The fortifications protected them from bandits and tigers. Today, there are no more armed brigands or wild feline predators roaming Hong Kong, but these walled villages remain, and so does the unique cooking styles of their residents.

Shanghai noodles are thick noodles that are packaged in plastic bags and sold fresh in Asian markets. If Shanghai noodles are unavailable, feel free to substitute Japanese Udon noodles, or a thick Italian spaghetti-style pasta, such as linguini.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients: 1 pound boneless pork tenderloin
1 tablespoon soy sauce
2 teaspoons cornstarch
2 cloves garlic
2 green onions
2 packages Ramen noodles, chicken flavored
4 cups water
2 tablespoons teriyaki or Worcestershire sauce
2/3 cup chicken broth
4 tablespoons oil for stir-frying, or as needed
3 cups stir-fry vegetables
1 tablespoon cornstarch mixed with 4 tablespoons water

Tired of turkey sandwiches? Chow mein is a great way to serve leftover cooked turkey from Thanksgiving or Christmas dinner.

Crunchy cashews and vegetables complement the soft texture of the noodles and tofu in this chow mein dish for two.
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Ingredients:

This recipe for Szechuan Noodles was submitted by Patricia Prisbrey. Ingredients: 2 12-ounce package egg noodles (I use Nanka Seimen egg noodles)
Dressing:
1/4 cup balsamic vinegar
1/2 cup sesame oil
1/4 cup chinese chili oil (I use Sunluck Chili Oil)
1/2 cup soy sauce
1/4 cup white sugar