Eating healthy and balanced food

   I've helped 12,800's of people worldwide improve their healthcooking authentic and healthy Chinese food at home - no diet, no pills and no cooking experience needed. 

My "students" sent me hundreds of email thanking me for helping them lose weight. Some reported they lost from 10 to 50 pounds. I can help you, too.

Click here to read the whole story that reveals how ANYONE can improve their health by cooking healthy food... in less than 20 minutes. 

Vegetarian Wontons

Chef's Tips:Do not make too far ahead of time.  The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately).

Makes 30 - 35 wontons

Ingredients:

1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping

Filling:
1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper

2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying

Directions: 

1.       For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.

2.       Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.

3.       Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.

For more vegetarian recipes get it here   

Beef Stew

Chinese cooks at Hawaiian ranches made stew on an open fire, tossing the less-than-tender beef into a pot of water to simmer all day long, then adding vegetables shortly before the cowboys came in.


                                                                  

Serves 6 - 8

Ingredients:

2 pounds stewing beef (we also recommend chuck roast or short ribs)
2 tablespoons vegetable oil
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, cut to the size of small stones
2 large carrots, cut to the size of bottle corks
5 cloves garlic
1 tablespoon plus 1 teaspoon salt

Thickener:
4 tablespoons flour
pinch of sugar
1 tablespoon soy sauce
1 cup water                                  

Directions:

Finely mince the garlic and half of one of the onions.  Heat the cooking oil in a large pot.  Add the garlic and onions and brown.  Add the beef and salt and sautee until beef is thoroughly browned.  Add tomato sauce and enough water to cover the beef.  Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).

Meanwhile, cut the remaining onions into wedges (six to an onion).  Add the potatoes to the pot and again bring to a boil.  Replace the lid and simmer another half hour.  Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.

Mix the thickener ingredients in a small bowl.  Make sure to get all the lumps out.  Bring the stew back up to a boil.  Add thickener, stirring constantly until well combined.  Simmer another 10 minutes.  Serve on plates over steaming hot white rice.

More delicious Chinese recipes are available in this cookbook, that you can find this in here