Here are the top ten recipes on the Chinese Food website for the week ending February 13th, 2011.
Rhonda ParkinsonA perennial favorite, this is a basic recipe for fried rice that you can supplement with meat and/or vegetables as desired.
To get the best results with this recipe, use Chinese white rice vinegar instead of regular vinegar.
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
As always, this fried rice dish works best when cold leftover rice is used.
It's not surprising that this noodle dish was popular during the height of the Chinese New Year season.
Have trouble when it comes time to drizzle the beaten egg into the broth (the final step of preparing Egg Drop Soup)? Chef Roble Ali shows you how in his take on the classic Chinese dish.
A nice recipe for busy weeknights, with chicken breast, onion, potatoes and carrots all cooked together in one dish.
For a vegetarian version, leave out the pork.
Not the easiest cookie to make, but well worth the effort!
Sometimes called Swallowing Clouds soup, the filled wonton floating in the seasoned broth are thought to resemble clouds.
