Fish & Seafood

This popular Cantonese dish is super delicious and very easy to make. The key is quickly stir-frying the ingredients until they are just cooked through to ensure a silky smooth texture in both the egg and shrimp. To ensure that the shrimp are perfectly tender-crisp in texture, I soak the raw shrimp in a little baking soda and ice cold water for 30-60 minutes before marinating and cooking. We are fortunate to have an abundance of fresh organic eggs from our hens to use in any

I adapted this recipe from the February feature of Panda Restaurant's 2002 calendar. We had our 2001 office Christmas party at Panda Inn in Pasadena, and all of us left with a copy of their 2002 Calendar. The recipes in the calendar are selections from Panda's full-service restaurants, not from their fast food chain 'Panda Express," so are more "authentic," if you will... The original recipe is called "Orange Roughy in Ginger Sauce," but I've renamed it because you can also u

A totally decadent Chinese dish which, I believe, is a Cantonese creation from Hong Kong, although I'm still researching to confirm its exact origins. My first taste of this unctuous concoction was almost 20 years ago at the Hong Kong Flower Lounge in Millbrae, a Northern California restaurant noted for its dim sum and other staples of Cantonese cuisine. They called it 'Walnut Prawns' on their menu, but it's also known as 'Honey Walnut Shrimp.'

This dish straddles the line between traditional and non-traditional because I more or less made it up (although I did take inspiration from a recipe from Panda Inn's 2002 March calendar feature called "Sizzling Scallops with Asparagus"). My sauce ingredients are similar: soy sauce, sesame oil, rice wine, cornstarch, sugar, and white pepper - but I use very different proportions and plain water instead of chicken stock. Kangshan chili sauce is from Kaohsiung in Southern Taiwa