CHINA ARTS COUNCIL

Sample Cantonese Recipes

The following recipes assume the presence of the following standard Cantonese cooking ingredients:

• Light and dark soy sauce
• Rice wine
• Garlic
• Rice
• Cooking oil (avocado, coconut, lard, or butter)
• Salt
• Sugar
• Cornstarch

Noodles with Pickled Vegetables
Ingredients: ginger, scallions, pickled mustard greens and pickled daikon radish, lo mein noodles, sesame oil

Slice ginger & scallions
Dice pickled roots
Fry ginger & roots with peanut oil and lots of salt
Boil noodles
Strain noodles & add peanut and sesame oil and light soy sauce
Mix ginger, roots, and scallions with noodles

Steamed Pork Ribs – “Piguat”
Ingredients: diced pork ribs, black beans, peppers

Marinade diced pork ribs in dark soy, minced garlic, rice wine and chopped black beans for 20 minutes.
Dice peppers.
Add pork and peppers to steaming pot and mix well.
Steam for 30-40 minutes

Stir-fried Snow Pea Shoots – “Dao Miu”
Ingredients: snow pea shoots, egg, white pepper, salt.

Stir-fry minced garlic in avocado, olive or coconut oil.
Add snow-pea shoots.
Dissolve some cornstarch in a little hot water.
Spread out vegetables in wok and add cornstarch solution.
Optionally – add beaten egg.
Add rice wine and white pepper and stir-fry a little more.

Chicken chow mein
Ingredients: Cantonese chow mein noodles, cashew nuts, chicken thighs, a pepper, preserved bamboo shoots, salt

Boil noodles in a pot.
Dry-fry cashew nuts in a small pan until they start to go brown.
Skin chicken thighs, separate from the bone with cleaver, and dice into ½” cubes.
Marinade chicken in rice wine, light soy, sugar, and minced garlic.
Dice peppers and bamboo shoots.
Pan fry noodles in coconut oil or Ghee; wait until one side is brown then flip and brown the other side; remove from wok and set aside on a plate.
Stir-fry diced chicken; mix in peppers and bamboo shoots a little later.
Add water to wok for a “wetter” texture.
Pour contents of wok on noodles and add the cashew nuts
Serve immediately.