#1 AND MOST DOWNLOADED HEALTHY EATING COOKBOOK: The #1 best-selling Chinese cookbook online for more than 2 years running, the "Real and Healthy Chinese Cooking" is the product that has helped 12,800 people worldwide improve their health.
... With a master chef's 40 years of cooking practice, Chinese Food DIY's 4 years of continuous reading, cooking, writing and research. This all-new version contains all the recipes that everyone needs for healthy and balanced eating.
This unique 530-page cookbook contains:
- 500+ low carb and low fat Chinese recipes in 15 categories
- 170+ colorful Chinese food photos
- A master chef's 40 years of cooking experience
- Master chef Nicholas Zhou's 4 years of research on healthy eating
- All the secret recipes in your favorite Chinese restaurants
- Hundreds of killer cooking tips and techniques used by professional Chinese chefs
- Insider secrets how 12,800 people worldwide improve their health by cooking healthy food
- Recipes and tips for healthy and balanced eating on a daily basis
- Quick and easy meal plans in 15 to 45 minutes
- Amazing party recipes in 40 minutes for over 10 people
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The cookbook contains the most famous Chinese recipes as well as all the secret recipes that couldn't be found anywhere else. Most recipes are quick-and-easy style and perfect for people who have a fast-pace lifestyle -- which have saved me TONS of time and money already.
The "Real and Healthy Chinese Cooking" cookbook is almost like a bible of authentic and healthy Chinese cooking like its name indicates. I give this product my absolute highest recommendation.
Share with you one of this Chinese Cookbook Recipe:
Kung Pao Chicken
Serves: 4-6
Ingredients:
1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced
Directions:
Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.
Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.
More delicious Chinese recipes can be found in ChineseFoodDIY's Chinese cookbook "Real & Healthy Chinese Cooking".
