Lina Chang > Quotes

“Ingredients Dressing: 1 cup mayonnaise ⅔ cup white vinegar 5 teaspoons granulated sugar 2 tablespoons lemon juice 1 tablespoon water ⅔ cup Parmesan-Romano cheese blend 2 teaspoons olive oil 1 teaspoon Italian seasoning 1 teaspoon parsley flakes ½ teaspoon garlic salt Salad 1 bag salad blend of choice Red onion, sliced 16-20 pitted black olives, sliced Pepperoncini Roma tomato, sliced Croutons Parmesan cheese, shredded Preparation To make the dressing, add mayonnaise, white vinegar, sugar, lemon juice, water, cheese blend, olive oil, Italian”
― Lina Chang, Copycat Recipes: Making Restaurants’ Most Popular Recipes at Home

“Beef & Broccoli Serves: 4 Prep time: 10 minutes Cooking Time: 20 minutes Ingredients 1 pound beef, sliced into thin strips 2-3 tablespoons cooking or peanut oil 3 cloves garlic, minced 1 cup beef broth ½ cup soy sauce ⅓ cup brown sugar 2 tablespoons cornstarch 4 tablespoons water 2 cups frozen broccoli florets 1 tablespoon sesame oil White rice, cooked Directions Heat a wok over high heat. Add 2 tablespoons of oil, and fry the beef until browned. Drain it on paper towels. Using the oil remaining in the wok (add about 1 tablespoon more, if needed) and sauté the garlic until fragrant. Add the broth, soy sauce, and sugar. Bring it to a boil. Return the fried beef to the sauce. Let it simmer, covered, for about 10 minutes, until tender. Scoop out about ¼ cup of the sauce from the wok and place it in a small bowl. Mix the cornstarch and water to make a slurry, and stir it into the wok. Drop in the broccoli and cook, stirring, for about 30 seconds to thicken the sauce and heat through. Drizzle with sesame oil and serve hot over rice.”
― Lina Chang, Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home

“Green Jade Vegetables Serves: 4-6 Preparation Time: 15 minutes Cook Time: 15 minutes Ingredients 2 cups mini bok choy, rinsed and trimmed 3 cups broccoli, chopped, including stems 1 teaspoon sugar ½ cup water 4 tablespoons low-sodium soy sauce ½ tablespoon sesame oil 1 tablespoon cornstarch 2 tablespoons peanut (or other preferred) oil 1 onion, diced 2 cloves garlic, crushed and minced 1 1-inch piece of fresh ginger, peeled and grated 2 cups snow peas, rinsed and trimmed 3 tablespoons rice wine vinegar ½ teaspoon salt Rice for serving Directions In a large saucepan filled with boiling water, blanch the bok choy and broccoli for 2 minutes. Drain, and rinse under cold water to stop the cooking process. Set aside. In a small bowl, combine the sugar, water, soy sauce, sesame oil, and cornstarch. Set aside. Heat a wok and add 1 or 2 tablespoons of peanut oil over medium-high heat. Add the onion, garlic, and ginger. Cook for one minute. Add the broccoli, bok choy, and snow peas. Cook for 3-4 minutes, tossing gently, until the vegetables begin to soften just slightly and become brighter in color. Add the rice wine vinegar and cover to let the vegetables steam and take on the wine fragrance. Cook for 1 minute. Stir the soy sauce mixture, add it to the pan, and cook only until the sauce begins to thicken. Season with salt if desired, and serve immediately with rice.”
― Lina Chang, Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home

“Dumplings Serves: 30-40 Preparation Time: 2 hours Total Time: 2 hours, 15 minutes Ingredients 3 pounds bok choy, washed 1 ½ pounds ground pork ⅔ cup rice wine ½ cup vegetable oil 3 tablespoons sesame oil 1 tablespoon salt 3 tablespoons soy sauce ¼ teaspoon white pepper ⅔ cup water 3-4 packages dumpling wrappers Dipping sauce ½ cup soy sauce ½ tablespoon rice vinegar 1 dash hot chili sauce 1 green onion, sliced thinly Directions Cut the bottoms off the bok choy, and blanch it in boiling water. Transfer it immediately to ice cold water. Drain, squeeze the water out gently, and wipe it dry with paper towels. Chop the bok choy finely and place it in a large bowl. Add the ground pork, rice wine, vegetable oil, sesame oil, salt, soy sauce, white pepper, and water, and mix thoroughly. Line a baking sheet with parchment paper, and set it aside. Place a wrapper on a clean surface and spoon about a tablespoon of filling into the center. Moisten the edges with water and fold the circle over, in half. Press the edges together to seal. Fold the edges to get a fan-like shape (about 4 folds). Arrange the dumplings on the baking sheet, not too close so they don’t stick to each other. To store, cover with cling wrap and freeze overnight. Transfer the frozen dumplings to another container or to Ziploc bags and replace in the freezer. The dumplings may be boiled or fried. When boiled, cooked dumplings float to the top when ready. To fry, deep fry until golden brown or pan fry Serve with a dipping sauce made of ½ cup of soy sauce, ½ tablespoon if rice vinegar, and a dash of chili sauce. Add green onions and mix well”
― Lina Chang, Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home

“chicken”
― Lina Chang, Copycat Recipes Box Set 3 Books in 1: Making Restaurants’ Most Popular Recipes at Home

“Cracker Barrel’s Biscuits”
― Lina Chang, Copycat Recipes Box Set 3 Books in 1: Making Restaurants’ Most Popular Recipes at Home