Recipes: This cookbook is devoted to Chinese food — and food that’s not really Chinese

Gai Lan with Oyster Sauce is made with a vegetable also known as Chinese broccoli. The cookbook’s title grabbed me: “A Very Chinese Cookbook: 100 Recipes from China and Not China ” . With a dose of culinary humor, the moniker acknowledges that many beloved dishes that are labeled Chinese actually originated in America.

The book is filled with scrumptious recipes, some American-rooted dishes such as Orange Beef and American Style Egg Rolls, as well as many more formulas that are authentically Chinese.Hot and Sour Soup is made with chicken broth, Chinese black vinegar, soy sauce, extra-firm tofu, boneless pork shop, bamboo shoots, shiitake mushrooms and other ingredients. Author Jeffrey Pang warns against using substitutions in this delicious soup.

4. Whisk remaining 1 teaspoon water and remaining 1/2 teaspoon cornstarch together in a 2-cup liquid measuring cup, then whisk in egg until combined. Off heat, use 1 hand to stir soup with fork or chopsticks while using the other hand to pour egg mixture in slow steady stream into swirling soup. Continue stirring soup until cooked thin egg ribbons appear in about 1 minute.

This Sesame Noodles dish can be made with thin white noodles, lo mein, dried wheat noodles or even spaghetti. “Cold sesame noodles is a classic street food found throughout China … it’s inexpensive, filling, and extremely delicious,” writes Jeffrey Pang. If fresh thin white noodles aren’t available, substitute fresh lo mein or 12 ounces dried wheat noodles. In a pinch, spaghetti will work.

Source: “A Very Chinese Cookbook: 100 Recipes from China and Not China ” by Jeffrey Pang and Kevin Pang 3. Heat empty 14-inch flat bottomed wok over high heat until just beginning to smoke. Reduce heat to medium, drizzle 2 teaspoons vegetable oil around perimeter of wok, and heat until just smoking. Add stalks and water . Cover and cook until gai lan is bright green, about 5 minutes. Uncover, increase heat to high and continue to cook, tossing slowly but constantly, until all water has evaporated, and stalks are crisp-tender, 1 to 3 minutes; transfer to separate bowl.

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