SpanglefishRecipes to Enjoy | sitemap | log in





General Hints

Most Chinese foods are cooked very quickly on high temperatures.
For chicken, meat and seafood dishes, the vegetables are cooked first then the meat, chicken, seafood is thrown in last.
Boiled rice is cooked at time of eating.
Fried rice is always precooked - not overcooked - rinsed in cold water - and is best if left 3 hours, or overnight if frying.

All main ingredients are common:

  • Salt
  • Sodium bicarbonate
  • Cornflour
  • Yellow food colour
  • Sugar
  • Pepper
  • Sesame oil
  • Peanut oil (if liked)
  • Garlic
  • Ginger
  • White vinegar


The following recipes have been flavoured - use them, or the already made ones can be bought in supermarkets. Always pre-soak meats, chicken or seafood for at least 20 minutes.
You can use the soaking mixture for BBQ food, not just Chinese.
You can make up your own recipes by adding vegetables/meat.

  • Mushrooms
  • Peas
  • Pork
  • King prawns etc.
Just follow basic instructions or substitute the flavour e.g.
  • lemon
  • sate
  • blackbean
  • plum

Dishes are cooked the same way:

Oil in Pan

  • Quickly brown vegetables -
  • Take out -
  • Brown off / cook meat -
  • Leave in pan -
  • Throw vegetables back in -
  • Then add sauces
  • Serve - plain or on rice.

Page Last Updated - 18/11/2010

Click for Map

SSPC - Property in Scotland