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Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes Hardcover – October 4, 2011
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“Uniformly crowd-pleasing.... If your resolution this Chinese New Year is to rely just a bit less on take-out, this colorful and accessible book will go a good distance toward expanding your repertoire.” (Boston Book Review)
From the Back Cover
Enjoy fresh, simple, delicious, and satisfying Chinese food—including many takeout classics—without ever leaving home!
With her trademark passion and deep appreciation for Chinese cooking, Cooking Channel star Ching-He Huang brings her charm and expertise to an eager audience with this outstanding cookbook. Ching fuses Chinese and Western cultures to create one hundred quick dishes full of natural ingredients and bursting with flavor.
Ching’s Everyday Easy Chinese makes it simple for home cooks to prepare their favorite Chinese dishes faster, cheaper, and more healthfully than their local restaurant. Enjoy a diverse selection of favorite recipes for every occasion and taste, including:
- Traditional Hot and Sour Soup
- Five-Spice Salted Shrimp with Hot Cilantro Sauce
- Crispy Sweet Chili Beef Pancakes
- Kung Po Chicken
- Black Pepper Beef and Rainbow Vegetable Stir-Fry
- Singapore Noodles
- Egg and Asparagus Fried Rice
Interspersed with entertaining personal stories and suggestions for exciting variations on classic recipes, Ching’s Everyday Easy Chinese takes readers on a culinary journey that delightfully blends ancient and modern, yin and yang, experimentation and intuition—and ends with perfectly balanced and tantalizing fare that will inspire even the most stalwart takeout devotees.
More About the Author
Top Customer Reviews
The recipes are extremely simple and most take less than a half hour from start to clean-up.The tools you will need the most are a wok, a cutting board, and a good knife. I don't have a wok, so I have been using a heavy frying pan, which works fine. Most of the ingredients can be found at any decent grocery store, though a few things, such as miren and yellow bean paste may have to come from a specialty store. I have skipped or substituted these items and still had excellent results. She includes a list of her 10 most popular ingredients in the first chapter; stock up on these and you can make almost everything in the book. Most of the recipes make two generous portions, so if you are cooking for a family you will need to double or triple the amounts. This is not a classical Chinese cookbook, the author has crossed borders liberally and added her own spin to most of the recipes, so don't expect your usual Chinese take out fare, this is lighter, healthier, and I think tastier than anything I have ordered out.
How about Chinese food for breakfast? I was amused to see one of my hurry-up breakfast favorites that I thought I'd invented as the first breakfast recipe in this book. It's toast with avocado and fried egg. And of course, there is a recipe for Congee, which is a rice soup that is eaten for breakfast in various forms all over China, Japan and Thailand among other places. It's porridge, basically, with rice but not sweet. This porridge is usually flavored with savory and fermented garnishes to stimulate the appetite in hot climates. There is a version here with oatmeal, which is welcome as I love oatmeal and always look for new ways to make it. And there are omelets with spicy chili flavorings. The advantage of Chinese breakfast dishes is they are missing the sugary syrups and cakes of American breakfasts and typically higher in protein. The disadvantage of these recipes is that ingredients like fermented tofu and pork floss are not favorite items of mine, and where to get "century eggs" or even duck eggs. But you can adapt the ideas to hard boiled egg and left over pork roast, for example.
The best part of the book in my opinion, is the handling of seafood.Read more ›
What I'd really like to see from Ching is a DVD of recipe preparation with a focus on techniques and adaptation for the American kitchen packaged with an accompanying cookbook so that the home cook can pick out a recipe from the book, find it on the DVD and watch for visual guidance (or vice-versa, i.e. if I watch the DVD, I'd love to be able to look up the recipe in the cookbook and make it myself). She has a great personality and a real opportunity here to truly provide instruction.
Most Recent Customer Reviews
Love the recipes, especially the General Tso's Chicken. Tastes better than any that I have had.Published 7 months ago by Madonna Kolb
Arrived on time, as advertised. Easy to follow the recipes.Published 8 months ago by Joe G. Hill Jr.
Ching has really easy-to-follow and delicious Chinese recipes! I’m having a lot of fun in the kitchen! Read morePublished 8 months ago by Loren Deaton
I have been a big fan of Ms. Ching for some time now ever since I first watched her television series on PBS, here in America for the first time around 7 years ago. I still am.Published 9 months ago by Gary D. Vant
This lovely young lady obviously knows what she is doing in the kitchen. I like the book, but would have more dishes in it that are traditional Chinese. Read morePublished 10 months ago by faver61